Microbiota in fermented new dietary compounds
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ABSTRACT:
PROVIDER: PRJEB39648 | ENA |
REPOSITORIES: ENA
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Project description:The objectives of this study were to understand the effect of phenolic compounds from fermented berry beverages on hyperglycemia and obesity in vivo using mice fed a high fat diet. Our hypothesis was that consumption of a fermented blueberry-blackberry beverage and its phenolic compounds would reduce the development of obesity and hyperglycemia in diet-induced obese mice. Body composition, histomorphological analysis of pancreatic islets and liver, and expression of genes involved in obesity and hyperglycemia were evaluated in order to explain the modulation of diet-induced obesity and hyperglycemia due to treatments.
2016-01-01 | GSE74008 | GEO
Project description:The consumption of fermented food has been linked to positive health outcomes due to a variety of functional properties. Fermented dairy constitutes a major dietary source and contains lactoseas main carbohydrate and living starter cultures. To investigate whether nutritional and microbial modulation impacted intestinal microbiota composition and activity, we employed fecal microbiota fermentations and a dairy model system consisting of lactose and β-galactosidase positive and negative Streptococcus thermophilus. Based on 16S rRNA gene based microbial community analysis, we observed that lactose addition increased the abundance of Bifidobacteriaceae, and of Veillonellaceae and Enterobacteraceae in selected samples. The supplied lactose was hydrolysed within 24 h of fermentation and led to higher expression of community indigenous β-galactosidases. Targeted protein analysis confirmed that bifidobacteria contributed most β-galactosidases together with other taxa including Escherichia coli and Anaerobutyricum hallii. Lactose addition led to 1.1-1.8 fold higher levels of butyrate compared to controls likely due to (i) lactate-crossfeeding and (ii) direct lactose metabolism by butyrate producing Anaerobutyricum and Faecalibacterium spp. Representatives of both genera used lactose to produce butyrate in single cultures. When supplemented at around 5.5 log cells mL-1, S. thermophilus or its beta-galactosidase negative mutant outnumbered the indigenous Streptococcaceae population at the beginning of fermentation but had no impact on lactose utilisation and final SCFA profiles. This study brings forward new fundamental insight into interactions of major constituents of fermented dairy with the intestinal microbiota. We provide evidence that lactose addition increases fecal microbiota production of butyrate through cross-feeding and direct metabolism without contribution of starter cultures.
2025-01-30 | PXD054534 | Pride
Project description:The objectives of this study were to understand the effect of phenolic compounds from fermented berry beverages on hyperglycemia and obesity in vivo using mice fed a high fat diet. Our hypothesis was that consumption of a fermented blueberry-blackberry beverage and its phenolic compounds would reduce the development of obesity and hyperglycemia in diet-induced obese mice. Body composition, histomorphological analysis of pancreatic islets and liver, and expression of genes involved in obesity and hyperglycemia were evaluated in order to explain the modulation of diet-induced obesity and hyperglycemia due to treatments. Total RNA was extracted from frozen pancreatic tissue of mice after 12 weeks of high-fat diet, 5 groups treated with sitagliptin, alcohol-free berry beverage (AFFB), 0.1X phenolic extract, 1X phenolic extract and 3X phenolic extract respectively, were compared to the control (water). Four replicates were included for each one of the treatments.
2016-07-03 | E-GEOD-74008 | biostudies-arrayexpress
Project description:Introduction: Fermented milk products are part of the staple diet for many Mediterranean populations. Most of these traditional foods are enriched with lactobacilli and other lactic acid bacteria and metabolites resulting from lactose fermentation. There is currently very little scientific knowledge on the influence of diet supplementation with fermented milk on the gut microbiota metabolism and composition. Methods: We integrated 16S rRNA gene-based taxonomic profiling with metaproteomic-based functional analysis to investigate the gut microbiota modifications in rats exposed for 8 weeks to diet supplementation with casu axedu, a traditional fermented milk produced within rural communities in Sardinia (Italy). Results and Discussion: Several taxa showed a significantly increased abundance at the end of the dietary treatment, including Phascolarctobacterium, Prevotella, Blautia glucerasea, and Akkermansia muciniphila, while Bifidobacterium, Lachnoclostridium, Odoribacter, Bacteroides dorei and Dubosiella newyorkensis were decreased compared to the control rats. Metaproteomic analysis highlighted a striking reshape of the Prevotella proteome profile in agreement with its blooming in casu axedu-fed animals, suggesting an increase of the glycolytic activity through the Embden Meyerhof Parnas Pathway over the Entner Doudoroff Pathway. Moreover, an increased production of succinate was observed, which in turn significantly boosted the abundance of Phascolartcobacterium and its production of propionate. Fermented milk consumption was also associated with promotion of microbial synthesis of branched chain essential amino acids L-valine and L-leucine. Finally, metaproteomic data indicated a reduction of bacterial virulence factors and host inflammatory markers, suggesting that the consumption of casu axedu can have beneficial effects on the gut mucosa health.
2025-09-29 | PXD054645 | Pride
Project description:Microbiota composition of fermented fish Surstromming
| PRJNA557830 | ENA
Project description:Estrogenic activity of fermented soymilk extracts and soy compounds
| PRJNA940837 | ENA
Project description:Dietary emulsifiers directly alter SHIME microbiota composition
| PRJEB19279 | ENA
Project description:Dietary emulsifiers directly alter human microbiota composition
| PRJEB19272 | ENA
Project description:In this study, we have characterized and compared the effects of differently prepared chamomile extracts and characteristic pure compounds on the T cell redox milieu as well as on the migration, activation, proliferation, and cytokine production of primary human T cells. Futhermore, nCounter based gene expression profiling was performed on the most promising extracts (Chamomile aqueous total fermented-CT, aqueous toot fermented-CR, and ethanolic flower-CF) and pure compounds (Apigenin-Ap and Chamazulene-Cz) to identify the genes related to different T cell functions, that were targeted by the different treatment conditions.
2025-04-08 | GSE263440 | GEO
Project description:The increasing aquaculture production volumes have caused an escalating demand for alternative protein feed ingredients. Agro-industrial by-products such as sunflower meal are relatively abundant and cheap, but the inclusion levels are limited due to the presence of antinutritional factors and fiber. Solid state fermentation is a processing method with the aim of reducing the content of fiber and antinutritional factors and improving nutritional value in plant protein raw materials. In this study, Atlantic salmon (Salmo salar) at two commercial-like fish farms were fed diets containing 5% non-fermented sunflower meal (as a control diet) and two experimental diets with 5% or 10% fermented sunflower meal. The field trial lasted for eight and 11 months in a coastal and fjord location, respectively with the aim of comparing the effect of fermented diets on growth performance, gut microbiota, distal intestine histology and gene expression of Atlantic salmon under different environmental conditions. The findings revealed that diets with fermented sunflower meal sustained growth performance, improved intestinal health by reducing the prevalence of prominent inflammation and ectopic goblet cells and promoted gut lactic acid bacteria Lactiplantibacillus and Lactobaccilaceae after long-term feeding. Our results suggest that fermented sunflower meal is suitable as a protein source for Atlantic salmon when included at a level of up to 10% in the diet.
2025-04-01 | GSE267194 | GEO