Potential Prebiotic Effects Research Articles

Unveiling the Potential Prebiotic Effects of Edible Mushroom Pleurotus djamor During In Vitro Colonic Fermentation.

The ability of edible mushrooms to modulate the intestinal microbiota is a topic of interest. This study shows that digested Pleurotus djamor powder (MUS) exhibits prebiotic effects during an in vitro colonic fermentation. Phenolic compounds, including epicatechin (3.03 ± 1.54 mg/L), gallic acid (2.71 ± 1.54 mg/L), and quercetin 3-glucoside (2.40 ± 1.54 mg/L), were found in P. djamor. MUS significantly increased the relative abundance of Lactobacillus spp./Enterococcus spp. (1.12% - 4.83%), Bifidobacterium spp. (0.59% - 1.85%), Ruminococcus albus/R. flavefaciens (0.37% - 1.88%), and reduced Clostridium histolyticum (2.89% - 1.22%) during 48 of colonic fermentation. MUS enhanced lactic acid and short-chain fatty acid production and decreased pH levels. The 1H NMR analysis revealed the presence of essential amino acids, branched-chain amino acids, and other compounds that benefit human health. The results indicate the prebiotic effects of P. djamor on human intestinal microbiota.

Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food.

Whey, a nutrient-rich byproduct of the dairy sector, possesses high potential for creating novel nutraceutical products. The present study investigates a potential new functional food by incorporating polyphenolic extracts from Myrtus communis and Arbutus unedo fruits into whey in both liquid (LA) and powder (PA) addition forms. Chemical, microbiological, physical stability and antioxidant activity were monitored for 60 days (from T0 to T60). Both LA and PA of fruit extracts remained chemically stable for the whole period, except for A. unedo PA, which showed a decline in polyphenols after T45. Enriched whey samples showed higher antioxidant activity than pure whey. Microbiological analysis revealed the presence of lactic acid bacteria, indicating potential prebiotic effects. However, the high tannin concentration of A. unedo extracts partially modified the casein micelle structure. Whey enriched with Mediterranean fruit extracts shows great potential as a functional food, combining the benefits of plant antioxidants, probiotic bacteria and good stability. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Impact of resistant starch type 3 on fecal microbiota and stool frequency in Thai adults with chronic constipation randomized clinical trial

Constipation poses a significant health concern affecting individuals of varying ages and geographic locations worldwide. While the impacts of numerous probiotics on constipation are well-characterized, there has been limited assessment of the potential prebiotic effects of resistant starches. We therefore conducted a randomized, double-blind and placebo-controlled, clinical trial of resistant starch type 3 (RS-3) in Thai adults with self-reported chronic constipation. The effects of these mixed natural starch fibers on beneficial gut bacteria, bowel movements and stool consistency were evaluated after 6- and 12-week periods. Regardless of subject age, consumption of RS-3 compared to placebo resulted in significant improvements in gut health by dramatically increasing levels of beneficial bacteria (Bifidobacterium, Prevotella, Akkermansia and Megamonas) in the gut and relieving constipation. RS-3 consumption was associated with a significantly increased frequency of bowel movements, with subjects reporting these as healthy stools. Our findings provide important insights into the therapeutic advantages of RS-3 for constipation, and propose RS-3 as a feasible alternative strategy for management of constipation.

Impact of fruit powders incorporation on probiotic viability and sensory properties of yogurt

Purpose The primary objective of this study was to investigate the viability of Lacticaseibacillus rhamnosus GR-1 (LGR-1) when combined with four prebiotic-rich fruit powders – apple, papaya, mango, and red beetroot – in probiotic yogurt. Additionally, the study aims to assess customer acceptability of the yogurt fortified with these fruit powders through a sensory evaluation using a nine-point hedonic scale. Design/methodology/approach The yogurt samples, inoculated with the LGR-1 probiotic strain, underwent fermentation at 38 °C for 0, 2, 4 and 6 h. Following fermentation, the samples were stored in a refrigerator at 4 °C for 1, 15 and 30 days. Throughout the study, microbial counts and pH level measurements were performed to assess the viability of LGR-1. A sensory evaluation consisted of 89 participants. A nine-point hedonic scale, ranging from 1 (dislike extremely) to 9 (like extremely), along with a questionnaire were used to assess criteria such as appearance, flavor, texture and overall acceptability of the samples. Findings All treatments at all time points maintained a minimum viable microbial count of 107 CFU/mL (colony-forming units per mL), which indicated that the addition of fruit powders supported the growth and survival of LGR-1 in yogurt. Treatment 5, fortified with papaya powder, was the only group that exhibited a significant change of microbial count after 30 days of fermentation (p = 0.018). Although there were no statistically significant differences in pH values at the 0- and 2-h time points within each treatment, the pH remained relatively stable after day 15, with an average mean pH of 4.29. Treatment 2 fortified with mango powder obtained the highest overall acceptability score because of its smooth and firm texture as well as mild mango-sweet flavor. Originality/value This study explored the viability of probiotics and the sensory properties of yogurt fortified with various fruit powders, while also examining the potential prebiotic effects of fruit powders in enhancing overall sensory appeal. The findings suggested that papain may play a role in increasing probiotic viability in yogurt. Given the inconvenience and inaccessibility of fresh fruits and the generally inadequate prebiotic intake, this research addressed the gap in prebiotic consumption by offering novel ideas for health-enhancing dairy products.

Potential Prebiotic Effects of Artemisia capillaris-Derived Transglycosylated Product.

This study investigated the impact of a transglycosylated product (ACOD) catalyzed by Leuconostoc mesenteroides MKSR dextransucrase using sucrose as a glucosyl donor and both maltose and Artemisia capillaris as acceptors on gut microbiota through fecal fermentation. ACOD promoted the growth of probiotics such as Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lacticaseibacillus rhamnosus GG, and Leuconostoc mesenteroides MKSR, while inhibiting the growth of pathogenic bacteria such as Escherichia coli, E. coli O157:H7, Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus, Shigella flexneri, Streptococcus mutans, Pseudomonas aeruginosa, and Bacillus cereus during independent cultivation. Fecal fermentation for 24 h revealed that ACOD significantly increased the production of short-chain fatty acids (SCFAs) compared to the blank and fructoooligosaccharide (FOS) groups. Specifically, ACOD led to a 4.5-fold increase in acetic acid production compared to FOSs and a 3.3-fold increase in propionic acid production. Both the ACOD and FOS groups exhibited higher levels of butyric acid than the blank. Notably, ACOD significantly modulated the composition of the gut microbiota by increasing the relative abundances of Lactobacillus and decreasing Escherichia/Shigella and Salmonella. In contrast, FOSs remarkably promoted the growth of Salmonella. These findings suggest that ACOD is a potential candidate for prebiotics that improve the intestinal environment by being actively used by beneficial bacteria.

The Potential Role of Boron in the Modulation of Gut Microbiota Composition: An In Vivo Pilot Study

Background/Objectives: The role of the gut microbiome in the development and progression of many diseases has received increased attention in recent years. Boron, a trace mineral found in dietary sources, has attracted interest due to its unique electron depletion and coordination characteristics in chemistry, as well as its potential role in modulating the gut microbiota. This study investigates the effects of inorganic boron derivatives on the gut microbiota of mice. Methods: For three weeks, boric acid (BA), sodium pentaborate pentahydrate (NaB), and sodium perborate tetrahydrate (SPT) were dissolved (200 mg/kg each) in drinking water and administered to wild-type BALB/c mice. The composition of the gut microbiota was analyzed to determine the impact of these treatments. Results: The administration of BA significantly altered the composition of the gut microbiota, resulting in a rise in advantageous species such as Barnesiella and Alistipes. Additionally, there was a decrease in some taxa associated with inflammation and illness, such as Clostridium XIVb and Bilophila. Notable increases in genera like Treponema and Catellicoccus were observed, suggesting the potential of boron compounds to enrich microbial communities with unique metabolic functions. Conclusions: These findings indicate that boron compounds may have the potential to influence gut microbiota composition positively, offering potential prebiotic effects. Further research with additional analyses is necessary to fully understand the interaction between boron and microbiota and to explore the possibility of their use as prebiotic agents in clinical settings.

Anemarrhena asphodeloides Bunge polysaccharides alleviate lipoteichoic acid-induced lung inflammation and modulate gut microbiota in mice

Pneumonia remains a prevalent infection primary ailment characterized by severe lung inflammation, leading to respiratory distress and significant mortality rates, particularly affecting young children in less developed regions. This study explores the therapeutic potential of low and high-molecular weight polysaccharides derived from Anemarrhena asphodeloides in a murine model of lipoteichoic acid (LTA)-induced pneumonia, which represents bacterial-induced lung inflammation. Administration of Anemarrhena asphodeloides polysaccharides effectively alleviated LTA-induced symptoms, including decreased lung and colon inflammation, and restored dysbiosis of gut microbiota. Polysaccharide treatment notably increased mucin-2 expression, reduced serum cytokine levels (IL-10, TNF-α), and increased tight junction protein production (ZO-1, Occludin, Claudin). Additionally, polysaccharides promoted a significant recovery in gut microbiota composition, indicating potential prebiotic effects. These findings highlight the therapeutic capability of Anemarrhena asphodeloides polysaccharides against LTA-induced pneumonia through gut microbiota modulation and restored intestinal homeostasis.

Exploration of the prebiotic potential of black tea infusion powder on the human gut microbiota in vitro

Black tea is well known for its health-promoting properties, which are mostly attributed to its polyphenol content. Black tea polyphenols are mostly non absorbable and thus readily reach the colon, where they come in contact with the gut microbiota. Several gut microbial species are able to metabolize these polyphenols, which results in bioactive metabolites on the one hand and alterations in microbial community composition on the other. To date, most studies regarding the impact of black tea on the gut microbiota have used a limited set of endpoints. In this study, a more detailed view on the potential prebiotic effects of black tea was generated. The impact of black tea infusion powder on the composition and activity of the human gut microbiota was compared to that of inulin, by applying both products in the Mucosal Simulator of the Human Intestinal Microbial Ecosystem (M-SHIME®). The results indicated that black tea infusion powder increased acetate and butyrate production, though less than inulin. The black tea infusion powder also increased microbial diversity in most colon regions and stimulated several butyrate- and propionate-producing species, next to the well-known probiotic Bifidobacterium, as identified through metagenomic sequencing. In addition, the metabolic fingerprint of the gut microbiota was beneficially altered, compared to the control, especially by the black tea product. Finally, both the black tea infusion powder and inulin increased the gut microbiota's barrier strengthening properties. Together these results indicate that black tea infusion powder has the potential to function as a prebiotic in humans.

Evaluating the potential prebiotic effects of umbu-cajá (Spondias spp.) fruit processing by-product flour on the human intestinal microbiota

This study evaluated the potential prebiotic properties of umbu-cajá (Spondias spp.) fruit processing by-product flour (UCF) on the human intestinal microbiota by monitoring the relative abundance of specific intestinal bacterial populations, microbial metabolic behavior, and antioxidant activity during 48 h of in vitro colonic fermentation using fecal inoculum donated from healthy adult individuals. UCF had a high insoluble fiber content and flavonols, especially quercetin-3-O-glucoside, as the most prevalent phenolic compounds, besides showing antioxidant activity. Medium with UCF increased the relative abundance of Lactobacillus spp./Enterococcus spp., Bifidobacterium spp., and Clostridium histolyticum during the colonic fermentation and decreased the relative abundance of Bacteroides spp./Prevotella spp. and Eubacterium rectale/Clostridium coccoides. Medium with UCF maintained a higher relative abundance of Ruminococcus albus/R. flavefaciens than negative control during the colonic fermentation. UCF stimulated intense metabolic activity of the intestinal microbiota during the colonic fermentation, evidenced by decreased pH values, sugar consumption, and production of several metabolites linked to host health promotion, concomitant with high antioxidant activity. The results characterize UCF as a candidate for prebiotic use and a novel value-added circular ingredient to functionalize foods and nutraceuticals.

Enhancing pediatric attention-deficit hyperactivity disorder treatment: exploring the gut microbiota effects of French maritime pine bark extract and methylphenidate intervention.

The pathogenesis of Attention-Deficit Hyperactivity Disorder (ADHD) is thought to be multifactorial, with a potential role for the bidirectional communication between the gut microbiome and brain development and function. Since the "golden-standard" medication therapy with methylphenidate (MPH) is linked to multiple adverse effects, there is a need for alternative treatment options such as dietary polyphenols. These secondary plant metabolites exert antioxidant and anti-inflammatory effects, but much less is known about their impact on the gut microbiota. Since polyphenols are believed to modulate gut microbial composition, interventions might be advantageous in ADHD therapy. Therefore, intervention studies with polyphenols in ADHD therapy investigating the gut microbial composition are highly relevant. Besides the primary research questions addressed previously, this study explored a potential prebiotic effect of the polyphenol-rich French Maritime Pine Bark Extract (PBE) compared to MPH and a placebo in pediatric ADHD patients by studying their impact on the gut microbiota via amplicon sequencing of the full length 16S rRNA gene ribosomal subunit (V1-V9). One interesting finding was the high relative abundance of Bifidobacteria among all patients in our study cohort. Moreover, our study has identified that treatment (placebo, MPH and PBE) explains 3.94% of the variation in distribution of microbial taxa (adjusted p-value of 0.011). Our small sample size (placebo: n = 10; PBE: n = 13 and MPH: n = 14) did not allow to observe clear prebiotic effects in the patients treated with PBE. Notwithstanding this limitation, subtle changes were noticeable and some limited compositional changes could be observed. doi: 10.1186/S13063-017-1879-6.

The Effect of Dietary Nitrate on the Oral Microbiome and Salivary Biomarkers in Individuals with High Blood Pressure

BackgroundGreen leafy vegetables (GLV) contain inorganic nitrate, an anion with potential prebiotic effects on the oral microbiome. However, it remains unclear whether GLV and pharmacological supplementation [potassium nitrate (PN)] with a nitrate salt induce similar effects on the oral microbiome. ObjectivesThis study aimed to compare the effect of GLV with PN supplementation on the oral microbiome composition and salivary biomarkers in individuals with high blood pressure. MethodsSeventy individuals were randomly allocated to 3 different groups to follow a 5-wk dietary intervention. Group 1 consumed 300 mg/d of nitrate in form of GLV. Group 2 consumed pills with 300 mg/d of PN and low-nitrate vegetables. Group 3 consumed pills with potassium chloride (placebo: PLAC) and low-nitrate vegetables. The oral microbiome composition and salivary biomarkers of oral health were analyzed before and after the dietary intervention. ResultsThe GLV and PN groups showed similar microbial changes, probably nitrate-dependent, including an increase in the abundance of Neisseria, Capnocytophaga, Campylobacter species, and a decrease in Veillonella, Megasphaera, Actinomyces, and Eubacterium species after the treatment. Increased abundance of Rothia species, and reduced abundance of Streptococcus, Prevotella, Actinomyces, and Mogibacterium species were observed in the GLV group, which could be nitrate-independent. GLV and PN treatments increased salivary pH, but only GLV treatment showed an increase in the salivary buffering capacity and a reduction of lactate. ConclusionThe combination of nitrate-dependent and nitrate-independent microbial changes in the GLV group has a stronger effect to potentially improve oral health biomarkers compared with PN.

Freeze-dried pulp and peel from pitahaya (Selenicereus undatus): physicochemical properties and potential source of fructooligosaccharides

The pitahaya Selenicereus undatus is a fruit widely consumed in the Yucatan Peninsula in Mexico, and its cultivation is promising due to its adaptability to adverse climatic conditions, its nutritional quality, and its bioactive compounds. The objective of this work was to determine the physical parameters of the fresh fruit (weights and diameters) and chemical parameters of the pulp (stored at -18 ºC) of pitahaya grown in two locations in the state of Yucatán, as well as to estimate the yield of fructooligosaccharides (FOS) present in freeze-dried pulp and peel flour, using the solid/liquid extraction method. Six physicochemical and six proximal descriptors (in freeze-dried pulp and peel), which were statistically compared using the t-student test, were quantified. The fruits had an average weight of 534.81 and 520.36 g for the pitahaya grown in Kinchil and Yobain, respectively. The peel weight of the fruit from Kinchil was significantly (p < 0.05) higher. The pulp represented between 67 – 72 % of the weight of the fruits. The physicochemical analysis of the fruit pulp indicated that the average total soluble solids/titratable acidity (TSS/TA) ratio was 20.5, and the pH was 3.29. The proximal analysis expressed on a dry basis (% d.b.) showed average values for the pulp of 4.80 % ash, 0.47 % crude fat, 10.42 % crude fiber, and 6.92 % protein; while for the peel 14.20 % ash, 1.39 % crude fat, 22.22 % crude fiber, and 5.31 % protein. The values of crude fiber and total carbohydrates in the peel, as well as the crude fat content in the pulp, were different (p < 0.05) between the locations. The estimated extraction yield of FOS with water was 86.49 g/kg for the freeze-dried pulp and 17.64 g/kg for the freeze-dried peel flour. This fruit exhibited good nutritional properties, and the freeze-dried flour from its peel could be used as supplement rich in dietary fiber and, together with the freeze-dried pulp, could be added to products such as juices, yogurt, and jams, among others, with a potential prebiotic effect due to its fructooligosaccharides content.

Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation.

In the current study, the prebiotic potential of an innovative functional pasta enriched with 12% (w/w) inulin was investigated. To this aim, pasta was subjected to in vitro gastrointestinal digestion followed by simulated gut fermentation compared to the control pasta (CTRL) not containing inulin. The incorporation of inulin positively (p < 0.05) affected some organoleptic traits and the cooking quality of the final product, giving an overall score significantly higher than CTRL. The resultant essential amino acid content was similar in both pasta samples while the total protein content was lower in inulin-enriched pasta for the polymer substitution to durum wheat flour. The prebiotic potential of chicory inulin was preliminarily tested in in vitro experiments using seven probiotic strains and among them Lacticaseibacillus paracasei IMPC2.1 was selected for the simulated gut fermentation studies. The positive prebiotic activity score registered with the probiotic strain suggested the suitability of the inulin-enriched pasta with respect to acting as a prebiotic source favoring the growth of the probiotic strain and short chain fatty acid (SCFA) production. The present study contributes to broadening knowledge on the prebiotic efficacy of inulin when incorporated into a complex food matrix.

Exploring Synergistic Effects of Levan and Levan-Metabolizing Bacillaceae in Promoting Growth and Enhancing Immunity of Tomato and Wheat.

Boosting plant immunity by priming agents can lower agrochemical dependency in plant production. Levan and levan-derived oligosaccharides (LOS) act as priming agents against biotic stress in several crops. Additionally, beneficial microbes can promote plant growth and protect against fungal diseases. This study assessed possible synergistic effects caused by levan, LOS and five levan- and LOS-metabolizing Bacillaceae (Bacillus and Priestia) strains in tomato and wheat. Leaf and seed defense priming assays were conducted in non-soil (semi-sterile substrate) and soil-based systems, focusing on tomato-Botrytis cinerea and wheat-Magnaporthe oryzae Triticum (MoT) pathosystems. In the non-soil system, seed defense priming with levan, the strains (especially Bacillus velezensis GA1), or their combination significantly promoted tomato growth and protection against B. cinerea. While no growth stimulatory effects were observed for wheat, disease protective effects were also observed in the wheat-MoT pathosystem. When grown in soil and subjected to leaf defense priming, tomato plants co-applied with levan and the bacterial strains showed increased resistance to B. cinerea compared with plants treated with levan or single strains, and these effects were synergistic in some cases. For seed defense priming in soil, more synergistic effects on disease tolerance were observed in a non-fertilized soil as compared to a fertilized soil, suggesting that potential prebiotic effects of levan are more prominent in poor soils. The potential of using combinations of Bacilliaceae and levan in sustainable agriculture is discussed.

Characterization and prebiotic potential of polysaccharides from Rosa roxburghii Tratt pomace by ultrasound-assisted extraction

In this study, polysaccharides (RRTPs) were extracted from Rosa roxburghii Tratt pomace by hot water or ultrasound (US)-assisted extraction. The structural properties and potential prebiotic functions of RRTPs were investigated. Structural characterization was conducted through HPAEC, HPGPC, GC–MS, FT-IR and SEM. Chemical composition analysis revealed that RRTPs extracted by hot water (RRTP-HW) or US with shorter (RRTP-US-S) or longer duration (RRTP-US-L) all consisted of galacturonic acid, galactose, glucose, arabinose, rhamnose and glucuronic acid in various molar ratio. US extraction caused notable reduction in molecular weight of RRTPs but no significant changes in primary structures. Fecal fermentation showed RRTPs could reshape microbial composition toward a healthier balance, leading to a higher production of beneficial metabolites including total short-chain fatty acids, curcumin, noopept, spermidine, 3-feruloylquinic acid and citrulline. More beneficial shifts in bacterial population were observed in RRTP-HW group, while RRTP-US-S had stronger ability to stimulate bacterial short-chain fatty acids production. Additionally, metabolic profiles with the intervention of RRTP-HW, RRTP-US-S or RRTP-US-L were significantly different from each other. The results suggested RRTPs had potential prebiotic effects which could be modified by power US via molecular weight degradation.

Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect.

Asparagus is a healthy food appreciated for its organoleptic characteristics, nutritional composition and physiological properties. During its industrial processing, a large amount of by-products are generated, since only the apical part of the vegetable is considered edible and a large amount of by-products are generated that could be of nutritional interest. Therefore, the nutritional composition of the edible part and the two by-products of the plant (root and stem) was evaluated, including dietary fiber, inulin, low-molecular-weight carbohydrates, low-molecular-weight polyphenols and macromolecular polyphenols. The hydration properties, oil retention capacity, glucose retardation index and impact on bacterial growth of both probiotic bacteria and pathogenic strains were determined. All samples were high in fiber (>22 g/100 g dw), fructans (>1.5 g/100 g dw) and polyphenolic compounds (>3 g/100 g dw) and had good water-, oil- and glucose-binding capacity. In addition, they promoted the growth of probiotic strains but not pathogenic ones. The effects were more pronounced in the spear by-product samples and appear to be related to the components of dietary fiber. The results indicate that edible spear has potential beneficial effects on host health and microbiota when ingested as part of a healthy diet, while the by-products could be used as supplements and/or as natural ingredients in fiber-enriched foods that require emulsification and are intended to achieve a prebiotic effect.

The disparate effects of omega-3 PUFAs on intestinal microbial homeostasis in experimental rodents under physiological condition

The health benefits of omega-3 polyunsaturated fatty acids (omega-3 PUFAs), primarily eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are linked to their regulatory effects on the composition of the gut microbiota. However, there is a lack of direct evidence on whether omega-3 PUFAs regulate the gut microbial homeostasis under physiological conditions. This study investigated the impact of equivalent doses of EPA, DHA, and fish oil (FO) with a DHA to EPA ratio of approximately 1:1 on the bacterial and fungal composition of normal young mice. This study also analyzed changes in key components of the gut microenvironment, including the colonic mucus barrier and short-chain fatty acids, to address the prebiotic potential of omega-3 PUFAs. The results showed that all three omega-3 PUFAs interventions induced significant fluctuations in the gut bacteria and fungi, leading to an increase in the abundance of some probiotics. Notably, DHA, EPA, and FO interventions significantly increased the abundance of the probiotic Lactobacillus, Bifidobacterium, and Akkermansia, respectively. Both DHA and fish oil interventions also significantly reduced the abundance of potentially pathogenic fungi, such as Aspergillus and Penicillium. Association analysis of the top 19 differential fungal and bacterial genera in abundance revealed a much more bacteria-bacteria and bacteria-fungi connections, but fewer fungi-fungi connections. This highlights the importance of bacteria in the gut microecological network. Furthermore, the levels of butyric acid and valeric acid in the colonic contents of DHA intervention group were significantly increased, and the colonic mucus layer thickness was increased in three treatment groups. In summary, DHA, EPA and FO interventions showed targeted enhancement of different probiotics and enhanced colon defense barrier (mucus barrier), showing potential prebiotic effects.

Comparing a seaweed blend to pharmacological levels of zinc oxide in weaner pig diets: The benefit to pig performance and inflammatory response

After the ban of pharmacological zinc oxide (ZnO) in EU pig diets, alternative ways to improve health and growth performance of pigs after weaning are being sought. Seaweed blends have been an area of interest given their potential prebiotic effects. This work compared two levels of a seaweed blend, added to a control diet and a diet with pharmacological levels of ZnO, on feed intake, growth, feed efficiency and the inflammatory response. A total of 240 pigs ((Large White x Landrace) x Danish Duroc) were weaned (8.5 ± 0.31 kg) into pens of five pigs per pen and allocated to one of four dietary treatments. Across treatment groups, pens of pigs were balanced for the sex ratio within a pen, a pig’s litter of origin and weight at weaning. Pens of pigs were fed one of four diets: 1) positive control (PC) - standard diet with 3.1 g/kg ZnO; 2) negative control (NC) - standard diet without ZnO; 3) NC+5 g/kg seaweed blend (SWB); 4) NC+10 g/kg SWB, across three phases: days 0–7, 7–20 and 20–42 after weaning. Feed refusals per pen and individual pig weights were recorded on days 7, 20 and 42 to determine average daily gain (ADG), average daily feed intake (ADFI) and gain:feed (G:F) per phase. On day 20, six pigs per treatment were euthanised and dissected. Peripheral plasma samples were collected for ELISA analysis of interleukin-6 (IL-6), IL-1β and IL-10 and the ileal mucosa was scraped for qPCR analysis of relative mRNA quantification of IL-6, IL-1β and tumour necrosis factor-alpha (TNF-α). During the first seven days after weaning, PC fed pigs tended to have higher ADG than other treatments (P<0.10) and higher G:F compared to NC (0.888 vs. 0.764, P<0.001, NC+5 g/kg SWB (0.888 vs. 0.753, P=0.019) and NC+10 g/kg SWB (0.888 vs. 0.762, P=0.034). Between 8 and 20 days, PC fed pigs tended to have higher ADFI than the NC and the NC+10 g/kg SWB (P<0.10). Average daily gain between 8 and 20 days was not different for PC and NC+5 g/kg SWB pigs (0.368 and 0.308 kg/day) and G:F was higher for PC compared to both NC (0.830 vs. 0.721, P=0.021) and NC+10 g/kg SWB pigs (0.830 vs. 0.702, P=0.005). Between 21 and 42 days, there were no differences in ADG or ADFI. Gain:feed for PC (0.755) and NC+5 g/kg SWB (0.768) fed pigs were not different but were lower than NC (0.804, P=0.002 and P=0.038, respectively). There were no differences in mRNA levels of IL-6, IL-1β or TNF-α in the ileum. In plasma, PC and NC+5 g/kg SWB tended to have lower IL-6 concentrations compared to NC and NC+10 g/kg SWB (1.7 and 1.1 vs. 4.7 and 5.0 pg/ml; P<0.10). Given the intermediate performance of pigs fed 5 g/kg inclusion of SWB it could be beneficial to investigate this inclusion level further, or lower inclusion levels, given 10 g/kg did not show any beneficial effect.

Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients

Inflammatory bowel disease (IBD) is prevalent in various countries, and has been rapidly increasing in Asian countries, including Malaysia. The present work aimed to elucidate the proximate composition and prebiotic properties of each freeze-dried powder of pumpkin (FDPP), winter melon (FDWMP), and rock melon (FDRMP) from the cucurbit family. It was observed that the moisture content of FDPP was significantly the lowest at 7.39%, compared to the content in FDWMP and FDRMP at 9.83 and 9.84%, respectively. The highest protein concentration was found in FDWMP at 10.51%. The total dietary fibre of FDWMP was the highest (31.28 g) compared to FDPP (9.96 g) and FDRMP (7.62 g). FDWMP showed a potential prebiotic effect only at initial from 0 to 12 h (Lactobacillus plantarum TISTR 1465), and FDRMP presented a comparatively prebiotic effect by increasing its number from 6.00 × 106 to 1.01 × 106 CFU/mL within 72 h (Bifidobacterium BB12). The FDWMP can be used for further application as an alternative potential functional food ingredient to improve nutritive values, dietary fibres, and prebiotic properties. Further study is needed to investigate the prebiotic properties of FDWMP in food products.

Impact of bread diet on intestinal dysbiosis and irritable bowel syndrome symptoms in quiescent ulcerative colitis: A pilot study.

Gut microbiota may be involved in the presence of irritable bowel syndrome (IBS)-like symptomatology in ulcerative colitis (UC) patients in remission. Bread is an important source of dietary fiber, and a potential prebiotic. To assess the effect of a bread baked using traditional elaboration, in comparison with using modern elaboration procedures, in changing the gut microbiota and relieving IBS-like symptoms in patients with quiescent ulcerative colitis. Thirty-one UC patients in remission with IBS-like symptoms were randomly assigned to a dietary intervention with 200 g/d of either treatment or control bread for 8 weeks. Clinical symptomatology was tested using questionnaires and inflammatory parameters. Changes in fecal microbiota composition were assessed by high-throughput sequencing of the 16S rRNA gene. A decrease in IBS-like symptomatology was observed after both the treatment and control bread interventions as reductions in IBS-Symptom Severity Score values (p-value < 0.001) and presence of abdominal pain (p-value < 0.001). The treatment bread suggestively reduced the Firmicutes/Bacteroidetes ratio (p-value = 0.058). In addition, the Firmicutes/Bacteroidetes ratio seemed to be associated with improving IBS-like symptoms as suggested by a slight decrease in patient without abdominal pain (p-value = 0.059). No statistically significant differential abundances were found at any taxonomic level. The intake of a bread baked using traditional elaboration decreased the Firmicutes/Bacteroidetes ratio, which seemed to be associated with improving IBS-like symptoms in quiescent ulcerative colitis patients. These findings suggest that the traditional bread elaboration has a potential prebiotic effect improving gut health (ClinicalTrials.gov ID number of study: NCT05656391).