Abstract
Plant-based foods contain bioactive compounds such as polyphenols that resist digestion and potentially benefit the host through interactions with their resident microbiota. Based on previous observations, we hypothesized that the probiotic Lactobacillus plantarum interacts with cranberry polyphenols and dietary oligosaccharides to synergistically impact its physiology. In this study, L. plantarum ATCC BAA-793 was grown on dietary oligosaccharides, including cranberry xyloglucans, fructooligosaccharides, and human milk oligosaccharides, in conjunction with proanthocyanidins (PACs) extracted from cranberries. As a result, L. plantarum exhibits a differential physiological response to cranberry PACs dependent on the carbohydrate source and polyphenol fraction introduced. Of the two PAC extracts evaluated, the PAC1 fraction contains higher concentrations of PACs and increased growth regardless of the oligosaccharide, whereas PAC2 positively modulates its growth during xyloglucan metabolism. Interestingly, fructooligosaccharides (FOS) are efficiently utilized in the presence of PAC1, as this L. plantarum strain does not utilize this substrate typically. Relative to glucose, oligosaccharide metabolism increases the ratio of secreted acetic acid to lactic acid. The PAC2 fraction differentially increases this ratio during cranberry xyloglucan fermentation compared with PAC1. The global transcriptome links the expression of putative polyphenol degradation genes and networks and metabolic phenotypes.
Highlights
We previously reported that the Bifidobacterium longum and L. plantarum strains utilize cranberry xyloglucans to accumulate a biomass and produce formic acid, among other fermentative end-products
The PAC1 fraction was obtained from acetone extraction, and PAC2 was the concentrate passed through a resin column to enrich for proanthocyanidins
In addition to directly impacting the host physiology, dietary polyphenols and oligosaccharides interact with gut microbiota with potential health outcomes
Summary
Polyphenols are bioactive antioxidant molecules with epidemiological and mechanistic evidence for their anti-inflammatory, anticancer, and antimicrobial effects in humans and other mammals [1,2]. Polyphenols are acquired primarily from dietary plant materials with their bioavailability largely dependent on structural modifications catalyzed by gut microbiota, including decarboxylation, deglycosylation, and demethylation, among other activities [3]. Cranberries, in particular, are enriched in several polyphenol classes, including proanthocyanidins (PACs), anthocyanidins, flavanols, and benzoic acids [4]. The cranberry cell wall incorporates mostly A-type PACs, which contribute a significant fraction of the total flavanols on a weight basis [4]. Cranberries are often used in polyphenol-enriched food products that have been reported to be effective in addressing obesity, inflammation, and cardiovascular disease [6,7]. Lower molecular weight metabolites exhibit increased bioavailability in addition to their antioxidant potential
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