Impact of Co-Delivery of EGCG and Tuna Oil within a Broccoli Matrix on Human Gut Microbiota, Phenolic Metabolites and Short Chain Fatty Acids In Vitro.

Meng Shi,Mary Ann Augustin,Michael Conlon,Luz Sanguansri,Emma Watson

doi:10.3390/molecules27030656

Abstract

(-)-Epigallocatechin gallate (EGCG) and tuna oil (TO) are beneficial bioactive compounds. EGCG, TO or a combination of, delivered by broccoli by-products (BBP), were added to an in vitro anaerobic fermentation system containing human fecal inocula to examine their ability to generate short-chain fatty acids (SCFA), metabolize EGCG and change the gut microbiota population (assessed by 16 S gene sequencing). Following 24 h fermentation, EGCG was hydrolyzed to (-)-epigallocatechin and gallic acid. EGCG significantly inhibited the production of SCFA (p < 0.05). Total SCFA in facal slurries with BBP or TO-BBP (48–49 µmol/mL) were significantly higher (p < 0.05) than the negative control with cellulose (21 µmol/mL). EGCG-BBP and TO-EGCG-BBP treatment increased the relative abundance of Gluconacetobacter, Klebsiella and Trabulsiella. BBP and TO-BBP showed the greatest potential for improving gut health with the growth promotion of high butyrate producers, including Collinsella aerofaciens, Bacillus coagulans and Lactobacillus reuteri.

Highlights

Macronutrients and phytonutrients have a role in shaping the composition of the gut microbiota, and this is highly associated with human health
To investigate the potential effect of broccoli by-products (BBP) on the gut microbiota and their health benefits, we examined the regulatory effects of BBP, Epigallocatechin gallate (EGCG)-BBP, Tuna oil-BBP (TO-BBP)
The results of the current study, obtained using an in vitro fermentation system containing human stool, reports the effects of EGCG, tuna oil (TO) or a combination co-delivered by BBP on EGCG change, short-chain fatty acids (SCFA) production and microbiota community changes

Summary

Introduction

Macronutrients (e.g., carbohydrates, especially dietary fibre, protein and fats) and phytonutrients (e.g., polyphenols) have a role in shaping the composition of the gut microbiota, and this is highly associated with human health. Broccoli is a natural and rich source of carbohydrates, dietary fibre, protein and phytonutrients. Broccoli alters cecum microbiota and produces high concentrations of butyric acid that is are a beneficial microbial product in a mouse model of inflammatory bowel diseases [1]. Broccoli consumption decreases the relative abundance of Firmicutes and increases the abundance of Bacteroidates and Bacteroides in humans [2]. It increases Akkermansia muciniphila abundance and reduces. Broccoli exhibits health-beneficial effects by modulating gut microbiota, the effect of by-products from broccoli is rarely investigated

Objectives

Methods

Results

Conclusion