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Metabolite pattern ...
Metabolite pattern derived from Lactiplantibacillus plantarum : fermented rye foods and in vitro gut fermentation synergistically inhibits bacterial growth
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- Koistinen, Ville M. (författare)
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland; Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, Turku, Turku, Finland; Afekta Technologies Ltd., Kuopio, Finland,Turun Yliopisto,University of Turku,Itä-Suomen Yliopisto,University of Eastern Finland
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- Hedberg, Maria (författare)
- Umeå universitet,Institutionen för odontologi,Umeå University
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- Shi, Lin, 1988 (författare)
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China,Chalmers tekniska högskola,Chalmers University of Technology
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- Johansson, Anders, 1955- (författare)
- Umeå universitet,Institutionen för odontologi,Aa-gruppen,Umeå University
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- Savolainen, Otto, 1982 (författare)
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland; Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden,Chalmers tekniska högskola,Chalmers University of Technology
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- Lehtonen, Marko (författare)
- School of Pharmacy, University of Eastern Finland, Kuopio, Finland,Itä-Suomen Yliopisto,University of Eastern Finland
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- Aura, Anna‐Marja (författare)
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland,Teknologian Tutkimuskeskus (VTT),Technical Research Centre of Finland (VTT)
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- Hanhineva, Kati, 1972 (författare)
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland; Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, Turku, Turku, Finland; Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden,Chalmers tekniska högskola,Chalmers University of Technology
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- Landberg, Rikard, 1981 (författare)
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden,Chalmers tekniska högskola,Chalmers University of Technology
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Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland; Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, Turku, Turku, Finland; Afekta Technologies Ltd, Kuopio, Finland Turun Yliopisto (creator_code:org_t)
- 2022-08-19
- 2022
- Engelska.
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Ingår i: Molecular Nutrition & Food Research. - : John Wiley & Sons. - 1613-4125 .- 1613-4133. ; 66:21
- Relaterad länk:
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- Scope: Fermentation improves many food characteristics using microbes, such as lactic acid bacteria (LAB). Recent studies suggest fermentation may also enhance the health properties, but mechanistic evidence is lacking. We aimed to identify a metabolite pattern reproducibly produced during sourdough and in vitro colonic fermentation of various whole-grain rye products and how it affects the growth of bacterial species of potential importance to health and disease.Methods and results: We used Lactiplantibacillus plantarum DSMZ 13890 strain, previously shown to favour rye as its substrate. Using LC-MS metabolomics, we found seven microbial metabolites commonly produced during the fermentations, including dihydroferulic acid, dihydrocaffeic acid, and five amino acid metabolites, and stronger inhibition was achieved when exposing the bacteria to a mixture of the metabolites in vitro compared to individual compound exposures.Conclusion: Our study suggests that metabolites produced by LAB may synergistically modulate the local microbial ecology, such as in the gut. This could provide new hypotheses on how fermented foods influence human health via diet–microbiota interactions.
Ämnesord
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Medicinsk bioteknologi -- Medicinsk bioteknologi (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Medical Biotechnology -- Medical Biotechnology (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- NATURVETENSKAP -- Biologi -- Mikrobiologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Microbiology (hsv//eng)
Nyckelord
- Probiotics
- Nutrition
- Rye bran
- fermentation
- lactobacilli
- metabolites
- microbiota
- rye
- Nutrition
- näringslära
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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Koistinen, Ville ...
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Hedberg, Maria
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Shi, Lin, 1988
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Johansson, Ander ...
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Savolainen, Otto ...
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Lehtonen, Marko
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Aura, Anna‐Marja
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Hanhineva, Kati, ...
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Landberg, Rikard ...
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NATURVETENSKAP
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Molecular Nutrit ...
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Umeå universitet
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Chalmers tekniska högskola