Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration

Autores
Paesani, Candela; Sciarini, Lorena Susana; Moiraghi, Malena; Salvucci, Emiliano Jesus; Prado, Samira B. R.; Perez, Gabriela Teresa; Fabi, João Paulo
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The human intestinal microbiome plays an important role in health due to the large number of beneficial effects related to the bacterial profile and the metabolites generated in the intestine. Arabinoxylans are compounds present in different cereals such as wheat and they can modulate the profile and functioning of some beneficial bacteria from human intestinal microbiota. In the present work, a colonic in vitro fermentation with human faecal inoculum was done using arabinoxylans extracted from Argentinian hard and soft wheat as substrates. Molecular size alteration of arabinoxylans were studied during fermentation and Lactobacillus and Bifidobacterium abundance as well as short chain fatty acids concentrations were determined. The arabinoxylans fermentation was proved to induce the growth of Bifidobacterium and the release of short-chain fatty acids. The speed and efficiency of fermentation were different for each of the arabinoxylan extracted from both wheat genotypes, perhaps because of differences in their chemical and physical structures. The consumption of water-extractable arabinoxylans (WE-AX) (either supplemented or enriched) to maintain the balance or modulate in a favorable way the profile of Bifidobacterium can be an important contribution to the human health.
Fil: Paesani, Candela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Salvucci, Emiliano Jesus. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Prado, Samira B. R.. Universidade de Sao Paulo; Brasil
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Fabi, João Paulo. Universidade de Sao Paulo; Brasil
Materia
ARABINOXYLANS
BIFIDOBACTERIUM
HUMAN GUT MICROBIOTA
SHORT-CHAIN FATTY ACID
WHEAT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/144674
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/144674
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentrationPaesani, CandelaSciarini, Lorena SusanaMoiraghi, MalenaSalvucci, Emiliano JesusPrado, Samira B. R.Perez, Gabriela TeresaFabi, João PauloARABINOXYLANSBIFIDOBACTERIUMHUMAN GUT MICROBIOTASHORT-CHAIN FATTY ACIDWHEAThttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The human intestinal microbiome plays an important role in health due to the large number of beneficial effects related to the bacterial profile and the metabolites generated in the intestine. Arabinoxylans are compounds present in different cereals such as wheat and they can modulate the profile and functioning of some beneficial bacteria from human intestinal microbiota. In the present work, a colonic in vitro fermentation with human faecal inoculum was done using arabinoxylans extracted from Argentinian hard and soft wheat as substrates. Molecular size alteration of arabinoxylans were studied during fermentation and Lactobacillus and Bifidobacterium abundance as well as short chain fatty acids concentrations were determined. The arabinoxylans fermentation was proved to induce the growth of Bifidobacterium and the release of short-chain fatty acids. The speed and efficiency of fermentation were different for each of the arabinoxylan extracted from both wheat genotypes, perhaps because of differences in their chemical and physical structures. The consumption of water-extractable arabinoxylans (WE-AX) (either supplemented or enriched) to maintain the balance or modulate in a favorable way the profile of Bifidobacterium can be an important contribution to the human health.Fil: Paesani, Candela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Salvucci, Emiliano Jesus. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Prado, Samira B. R.. Universidade de Sao Paulo; BrasilFil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Fabi, João Paulo. Universidade de Sao Paulo; BrasilElsevier Science2020-12-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/144674Paesani, Candela; Sciarini, Lorena Susana; Moiraghi, Malena; Salvucci, Emiliano Jesus; Prado, Samira B. R.; et al.; Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration; Elsevier Science; LWT - Food Science and Technology; 134; 24-12-2020; 1-70023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110253info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643820312421info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:56Zoai:ri.conicet.gov.ar:11336/144674instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:00:57.063CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
title Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
spellingShingle Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
Paesani, Candela
ARABINOXYLANS
BIFIDOBACTERIUM
HUMAN GUT MICROBIOTA
SHORT-CHAIN FATTY ACID
WHEAT
title_short Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
title_full Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
title_fullStr Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
title_full_unstemmed Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
title_sort Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
dc.creator.none.fl_str_mv Paesani, Candela
Sciarini, Lorena Susana
Moiraghi, Malena
Salvucci, Emiliano Jesus
Prado, Samira B. R.
Perez, Gabriela Teresa
Fabi, João Paulo
author Paesani, Candela
author_facet Paesani, Candela
Sciarini, Lorena Susana
Moiraghi, Malena
Salvucci, Emiliano Jesus
Prado, Samira B. R.
Perez, Gabriela Teresa
Fabi, João Paulo
author_role author
author2 Sciarini, Lorena Susana
Moiraghi, Malena
Salvucci, Emiliano Jesus
Prado, Samira B. R.
Perez, Gabriela Teresa
Fabi, João Paulo
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ARABINOXYLANS
BIFIDOBACTERIUM
HUMAN GUT MICROBIOTA
SHORT-CHAIN FATTY ACID
WHEAT
topic ARABINOXYLANS
BIFIDOBACTERIUM
HUMAN GUT MICROBIOTA
SHORT-CHAIN FATTY ACID
WHEAT
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The human intestinal microbiome plays an important role in health due to the large number of beneficial effects related to the bacterial profile and the metabolites generated in the intestine. Arabinoxylans are compounds present in different cereals such as wheat and they can modulate the profile and functioning of some beneficial bacteria from human intestinal microbiota. In the present work, a colonic in vitro fermentation with human faecal inoculum was done using arabinoxylans extracted from Argentinian hard and soft wheat as substrates. Molecular size alteration of arabinoxylans were studied during fermentation and Lactobacillus and Bifidobacterium abundance as well as short chain fatty acids concentrations were determined. The arabinoxylans fermentation was proved to induce the growth of Bifidobacterium and the release of short-chain fatty acids. The speed and efficiency of fermentation were different for each of the arabinoxylan extracted from both wheat genotypes, perhaps because of differences in their chemical and physical structures. The consumption of water-extractable arabinoxylans (WE-AX) (either supplemented or enriched) to maintain the balance or modulate in a favorable way the profile of Bifidobacterium can be an important contribution to the human health.
Fil: Paesani, Candela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Salvucci, Emiliano Jesus. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Prado, Samira B. R.. Universidade de Sao Paulo; Brasil
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Fabi, João Paulo. Universidade de Sao Paulo; Brasil
description The human intestinal microbiome plays an important role in health due to the large number of beneficial effects related to the bacterial profile and the metabolites generated in the intestine. Arabinoxylans are compounds present in different cereals such as wheat and they can modulate the profile and functioning of some beneficial bacteria from human intestinal microbiota. In the present work, a colonic in vitro fermentation with human faecal inoculum was done using arabinoxylans extracted from Argentinian hard and soft wheat as substrates. Molecular size alteration of arabinoxylans were studied during fermentation and Lactobacillus and Bifidobacterium abundance as well as short chain fatty acids concentrations were determined. The arabinoxylans fermentation was proved to induce the growth of Bifidobacterium and the release of short-chain fatty acids. The speed and efficiency of fermentation were different for each of the arabinoxylan extracted from both wheat genotypes, perhaps because of differences in their chemical and physical structures. The consumption of water-extractable arabinoxylans (WE-AX) (either supplemented or enriched) to maintain the balance or modulate in a favorable way the profile of Bifidobacterium can be an important contribution to the human health.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-24
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/144674
Paesani, Candela; Sciarini, Lorena Susana; Moiraghi, Malena; Salvucci, Emiliano Jesus; Prado, Samira B. R.; et al.; Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration; Elsevier Science; LWT - Food Science and Technology; 134; 24-12-2020; 1-7
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/144674
identifier_str_mv Paesani, Candela; Sciarini, Lorena Susana; Moiraghi, Malena; Salvucci, Emiliano Jesus; Prado, Samira B. R.; et al.; Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration; Elsevier Science; LWT - Food Science and Technology; 134; 24-12-2020; 1-7
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110253
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643820312421
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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