Evaluation of the Effect of Food Products Containing Prebiotics and Bacillus subtilis HU58 on the Gut Microbial Community Activity and Community Composition Using an In Vitro M-SHIME® Model

Massimo Marzorati,Thomas Bayne,Sarah Bubeck,Aicacia Young,Kiran Krishnan

doi:10.3390/app112411963

Massimo Marzorati, Thomas Bayne + Show 3 more

Open Access

https://doi.org/10.3390/app112411963

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Journal: Applied sciences	Publication Date: Dec 15, 2021
Citations: 3	License type: CC BY 4.0

Affiliation: Ghent University, ProDigest (Belgium)

Abstract

GoodBiome™ Foods is a collection of foods infused with prebiotics, including inulin and xylooligosaccharides, and the probiotic Bacillus subtilis HU58. The effects of repeated intake of three predigested GoodBiome™ Foods products and one comparator product on microbial community activity and composition were assessed using the mucosal simulator of the human intestinal microbial system (M-SHIME®) platform with proximal colon (PC) and distal colon (DC) compartments and conducted under healthy gut conditions. Treatment with all test products increased short-chain fatty acid (SCFA) production (acetate, propionate, and butyrate) versus the control period in both the PC and DC. The highest increases were seen with the GoodBiome™ Foods products. Ammonium and branched SCFA levels were also increased (versus the control period) in both compartments. Treatment with all test products enhanced the Simpson diversity index (versus the control period), reaching significance for all test products in the PC (p < 0.05). Treatment with all test products resulted in changes in the microbial community composition. The relative abundance increased for Proteobacteria and decreased for Actinobacteria in the PC and DC. Repeated intake of GoodBiome™ Food products increased SCFA production and microbial diversity in an M-SHIME® model of the human intestinal microbiome.

Highlights

IntroductionPrebiotics have been defined by the International Scientific Association for Probiotics and Prebiotics as “a substrate that is selectively utilized by host microorganisms conferring a health benefit” [1]
Fermentation of prebiotics in the colon is usually quite rapid, for short-chain prebiotics, and occurs mainly in the proximal colon (PC) [4,5,6]. This results in a higher concentration of butyrate in the PC than in the distal colon (DC) and may explain why there is a higher risk of adenocarcinoma in the DC versus the PC and that ulcerative colitis is localized to the DC [4]
For Donor A, the greatest increase in acetate in the PC occurred with supplementation of the Oat Spice Mookie (OSM) (14.1 mM increase, +94.2% compared with the control period) and the greatest increase in the DC was with supplementation with the Lemon Chia Muffin (LCM) (17.4 mM increase, +56.9%)

Summary

Introduction

Prebiotics have been defined by the International Scientific Association for Probiotics and Prebiotics as “a substrate that is selectively utilized by host microorganisms conferring a health benefit” [1]. These non-digestible oligosaccharides resist digestion and absorption in the human small intestine [2]. Fermentation of prebiotics in the colon is usually quite rapid, for short-chain prebiotics, and occurs mainly in the proximal colon (PC) [4,5,6] This results in a higher concentration of butyrate in the PC than in the distal colon (DC) and may explain why there is a higher risk of adenocarcinoma in the DC versus the PC and that ulcerative colitis is localized to the DC [4]. The reported health benefits of prebiotics include increased SCFAs, modulation of the composition and function of the gut microbiome, improvement in immune function, and protective effects against the risk of colorectal cancer and its progression (reviewed in Davani-Davari et al [3])

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Discussion

Conclusion