Shaping the Metabolism of Intestinal Bacteroides Population through Diet to Improve Human Health.

David Rios-Covian,Miguel Gueimonde,Nuria Salazar,Clara G De Los Reyes-Gavilan

doi:10.3389/fmicb.2017.00376

David Rios-Covian, Miguel Gueimonde + Show 2 more

Open Access

https://doi.org/10.3389/fmicb.2017.00376

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Abstract

The work of the research group in the matter of this article is being currently financed by projects AGL2013-43770-R from Plan Estatal de I+D+I (Spanish Ministry of Economy and Competitiveness, MINECO) and by Grant GRUPIN14-043 from Plan Regional de Investigacion del Principado de Asturias, Spain. Both national and regional grants received cofounding from European Union FEDER funds. DR-C was the recipient of a predoctoral FPI fellowship and NS benefits from a Juan de la Cierva post-doctoral contract, both granted by MINECO.

Highlights

Propionate inhibits hepatic lipogenesis and cholesterogenesis promoted by acetate (Demigne et al, 1995) whereas propionate and butyrate inhibit lipolysis and lipogenesis and increase the incorporation of glucose mediated by insulin into the adipose tissue (Heimann et al, 2015)
We have studied the metabolism of Bacteroides fragilis growing in media containing different carbohydrates and nitrogen sources
A shift toward propionate formation appears to occur in the presence of organic nitrogen when EPS are present. This probably reflects a preferential use of the glucolytic pathway and acetate formation for obtaining energy and keeping redox balance by B. fragilis in the presence of rapidly fermentable carbohydrates; in contrast, when complex/slowly fermentable carbohydrates are available and amino acids are present, carbon skeletons from amino acids could be incorporated at the level of pyruvate; in such conditions the propionate-succinate pathway seems to be potentiated as a way for energy obtaining whilst serving to restore cell redox balance (Rios-Covian et al, 2015; Figure 1B)

Summary

Introduction

SCFA and organic acids formed in cultures of Bacteroides (acetate, succinate, lactate, and propionate) depend on the type of fermentable substrates, generation time and incubation period (Kotarski and Salyers, 1981; Rios-Covian et al, 2013, 2015, 2016b).

Results

Conclusion