Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties

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Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties. / Larsen, Nadja; de Souza, Carlota Bussolo; Krych, Lukasz; Cahu, Thiago Barbosa; Wiese, Maria; Kot, Witold; Hansen, Karin Meyer; Blennow, Andreas; Venema, Koen; Jespersen, Lene.

I: Frontiers in Microbiology, Bind 10, 223, 15.02.2019.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

Harvard

Larsen, N, de Souza, CB, Krych, L, Cahu, TB, Wiese, M, Kot, W, Hansen, KM, Blennow, A, Venema, K & Jespersen, L 2019, 'Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties', Frontiers in Microbiology, bind 10, 223. https://doi.org/10.3389/fmicb.2019.00223

APA

Larsen, N., de Souza, C. B., Krych, L., Cahu, T. B., Wiese, M., Kot, W., Hansen, K. M., Blennow, A., Venema, K., & Jespersen, L. (2019). Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties. Frontiers in Microbiology, 10, [223]. https://doi.org/10.3389/fmicb.2019.00223

CBE

Larsen N, de Souza CB, Krych L, Cahu TB, Wiese M, Kot W, Hansen KM, Blennow A, Venema K, Jespersen L. 2019. Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties. Frontiers in Microbiology. 10:Article 223. https://doi.org/10.3389/fmicb.2019.00223

MLA

Vancouver

Larsen N, de Souza CB, Krych L, Cahu TB, Wiese M, Kot W o.a. Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties. Frontiers in Microbiology. 2019 feb 15;10. 223. https://doi.org/10.3389/fmicb.2019.00223

Author

Larsen, Nadja ; de Souza, Carlota Bussolo ; Krych, Lukasz ; Cahu, Thiago Barbosa ; Wiese, Maria ; Kot, Witold ; Hansen, Karin Meyer ; Blennow, Andreas ; Venema, Koen ; Jespersen, Lene. / Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties. I: Frontiers in Microbiology. 2019 ; Bind 10.

Bibtex

@article{2ce782e92064487380aaee92341cd637,
title = "Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties",
abstract = "Pectins are plant cell-wall polysaccharides which can be utilized by commensal bacteria in the gut, exhibiting beneficial properties for the host. Knowledge of the impact of pectins on intestinal bacterial communities is insufficient and limited to a few types of pectins. This study characterized the relationship between the structural properties of pectins and their potential to modulate composition and activity of the gut microbiota in a beneficial way. For this purpose we performed in vitro fermentations of nine structurally diverse pectins from citrus fruits and sugar beet, and a pectic derivative, rhamnogalacturonan I (RGI), using a TIM-2 colon model. The composition of microbiota during TIM-2 fermentations was assessed by 16S rRNA gene amplicon sequencing. Both general and pectin-specific changes were observed in relative abundances of numerous bacterial taxa in a time-dependent way. Bacterial populations associated with human health, such as Faecalibacterium prausnitzii, Coprococcus, Ruminococcus, Dorea, Blautia, Oscillospira, Sutterella, Bifidobacterium, Christensenellaceae, Prevotella copri, and Bacteroides spp. were either increased or decreased depending on the substrate, suggesting that these bacteria can be controlled using structurally different pectins. The main structural features linked to the pectin-mediated shifts in microbiota included degree of esterification, composition of neutral sugars, distribution of homogalacturonan and rhamnogalacturonan fractions, degree of branching, and the presence of amide groups. Cumulative production of the total short chain fatty acids and propionate was largest in fermentations of the high methoxyl pectins. Thus, this study indicates that microbial communities in the gut can be specifically modulated by pectins and identifies the features in pectin molecules linked to microbial alterations. This knowledge can be used to define preferred dietary pectins, targeting beneficial bacteria, and favoring more balanced microbiota communities in the gut.",
keywords = "gut microbiota, pectins, structure-function relationship, TIM-2 colon model, short-chain fatty acids, IN-VITRO FERMENTABILITY, SUGAR-BEET PULP, PREBIOTIC PROPERTIES, FECAL MICROBIOTA, ORANGE PEEL, WEIGHT-LOSS, OLIGOSACCHARIDES, FERMENTATION, DEGRADATION, BACTERIA",
author = "Nadja Larsen and {de Souza}, {Carlota Bussolo} and Lukasz Krych and Cahu, {Thiago Barbosa} and Maria Wiese and Witold Kot and Hansen, {Karin Meyer} and Andreas Blennow and Koen Venema and Lene Jespersen",
year = "2019",
month = feb,
day = "15",
doi = "10.3389/fmicb.2019.00223",
language = "English",
volume = "10",
journal = "Frontiers in Microbiology",
issn = "1664-302X",
publisher = "Frontiers Media S.A",

}

RIS

TY - JOUR

T1 - Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties

AU - Larsen, Nadja

AU - de Souza, Carlota Bussolo

AU - Krych, Lukasz

AU - Cahu, Thiago Barbosa

AU - Wiese, Maria

AU - Kot, Witold

AU - Hansen, Karin Meyer

AU - Blennow, Andreas

AU - Venema, Koen

AU - Jespersen, Lene

PY - 2019/2/15

Y1 - 2019/2/15

N2 - Pectins are plant cell-wall polysaccharides which can be utilized by commensal bacteria in the gut, exhibiting beneficial properties for the host. Knowledge of the impact of pectins on intestinal bacterial communities is insufficient and limited to a few types of pectins. This study characterized the relationship between the structural properties of pectins and their potential to modulate composition and activity of the gut microbiota in a beneficial way. For this purpose we performed in vitro fermentations of nine structurally diverse pectins from citrus fruits and sugar beet, and a pectic derivative, rhamnogalacturonan I (RGI), using a TIM-2 colon model. The composition of microbiota during TIM-2 fermentations was assessed by 16S rRNA gene amplicon sequencing. Both general and pectin-specific changes were observed in relative abundances of numerous bacterial taxa in a time-dependent way. Bacterial populations associated with human health, such as Faecalibacterium prausnitzii, Coprococcus, Ruminococcus, Dorea, Blautia, Oscillospira, Sutterella, Bifidobacterium, Christensenellaceae, Prevotella copri, and Bacteroides spp. were either increased or decreased depending on the substrate, suggesting that these bacteria can be controlled using structurally different pectins. The main structural features linked to the pectin-mediated shifts in microbiota included degree of esterification, composition of neutral sugars, distribution of homogalacturonan and rhamnogalacturonan fractions, degree of branching, and the presence of amide groups. Cumulative production of the total short chain fatty acids and propionate was largest in fermentations of the high methoxyl pectins. Thus, this study indicates that microbial communities in the gut can be specifically modulated by pectins and identifies the features in pectin molecules linked to microbial alterations. This knowledge can be used to define preferred dietary pectins, targeting beneficial bacteria, and favoring more balanced microbiota communities in the gut.

AB - Pectins are plant cell-wall polysaccharides which can be utilized by commensal bacteria in the gut, exhibiting beneficial properties for the host. Knowledge of the impact of pectins on intestinal bacterial communities is insufficient and limited to a few types of pectins. This study characterized the relationship between the structural properties of pectins and their potential to modulate composition and activity of the gut microbiota in a beneficial way. For this purpose we performed in vitro fermentations of nine structurally diverse pectins from citrus fruits and sugar beet, and a pectic derivative, rhamnogalacturonan I (RGI), using a TIM-2 colon model. The composition of microbiota during TIM-2 fermentations was assessed by 16S rRNA gene amplicon sequencing. Both general and pectin-specific changes were observed in relative abundances of numerous bacterial taxa in a time-dependent way. Bacterial populations associated with human health, such as Faecalibacterium prausnitzii, Coprococcus, Ruminococcus, Dorea, Blautia, Oscillospira, Sutterella, Bifidobacterium, Christensenellaceae, Prevotella copri, and Bacteroides spp. were either increased or decreased depending on the substrate, suggesting that these bacteria can be controlled using structurally different pectins. The main structural features linked to the pectin-mediated shifts in microbiota included degree of esterification, composition of neutral sugars, distribution of homogalacturonan and rhamnogalacturonan fractions, degree of branching, and the presence of amide groups. Cumulative production of the total short chain fatty acids and propionate was largest in fermentations of the high methoxyl pectins. Thus, this study indicates that microbial communities in the gut can be specifically modulated by pectins and identifies the features in pectin molecules linked to microbial alterations. This knowledge can be used to define preferred dietary pectins, targeting beneficial bacteria, and favoring more balanced microbiota communities in the gut.

KW - gut microbiota

KW - pectins

KW - structure-function relationship

KW - TIM-2 colon model

KW - short-chain fatty acids

KW - IN-VITRO FERMENTABILITY

KW - SUGAR-BEET PULP

KW - PREBIOTIC PROPERTIES

KW - FECAL MICROBIOTA

KW - ORANGE PEEL

KW - WEIGHT-LOSS

KW - OLIGOSACCHARIDES

KW - FERMENTATION

KW - DEGRADATION

KW - BACTERIA

U2 - 10.3389/fmicb.2019.00223

DO - 10.3389/fmicb.2019.00223

M3 - Journal article

C2 - 30828323

VL - 10

JO - Frontiers in Microbiology

JF - Frontiers in Microbiology

SN - 1664-302X

M1 - 223

ER -