Synergistic effect of partially hydrolyzed guar gum on Clostridium butyricum in a synbiotic combination for enhanced butyrate production during in-vitro fermentation

IF 16.4 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY

Accounts of Chemical Research Pub Date : 2024-07-08 DOI:10.31989/ffhd.v14i7.1385

Yoshiki Matsumiya, Mahendra P. Kapoor, Akiko Yamaguchi, Aya Abe, Norio Sato

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引用次数: 0

Abstract

Background: Clostridium butyricum is a butyrate-producing beneficial bacterium and is generally recognized as a significant indicator of appropriate gut microbial metabolism in human health. Objective: The synergistic effects of commercially available prebiotic partially hydrolyzed guar gum (PHGG) dietary fiber as a carbon source on a butyrate-producing bacterial strain were evaluated during in-vitro fermentation with Clostridium butyricum bacterial strain in a basal medium. Additionally, their prebiotic activities were compared to those of other dietary fibers. Methods: The examined functional dietary fiber substrates (PHGG, LMW-PHGG, indigestible dextrin, and inulin) demonstrated selective prebiotic effects on pH variation of a basal medium, leading to enhanced bacterial growth and butyrate production with Clostridium butyricum bacterial strains during in-vitro fermentation. Results: Prebiotic PHGG supplementation had the highest fermentability among dietary fibers, resulting in greater bacterial growth (OD660: 1.93 ± 0.01) of the Clostridium butyricum strain and enhanced butyrate generation (4.52 ± 2.09 mM) after cultivation in a basal medium. A significant difference in promoting bacterial growth (p < 0.05), pH reduction (p < 0.05), and butyrate production (p < 0.05) compared to indigestible dextrin and inulin was observed. Mannose demonstrated the strongest butyrogenic effect and improved fermentability on the Clostridium butyricum, among the studied prebiotic monosaccharides (galactose, glucose, and starch). The order of bacterial growth and butyrate synthesis was mannose > galactose > glucose > starch. The PHGG with a relatively lower molecular weight (LMW-PHGG) exhibited the improved bacterial growth of Clostridium butyricum and demonstrated the highest butyrate production after cultivation in a basal medium. A similar trend was observed when Clostridium butyricum was cultivated in-vitro using PHGG-supplemented artificial intestinal fluid containing MRS-agar medium. Conclusion: These findings suggest that the symbiotic combination of prebiotic PHGG and probiotic Clostridium butyricum could have major industrial applications as a therapeutic adjuvant for improved gastrointestinal health. Keywords: Partially hydrolyzed guar gum, synbiotic, prebiotic, probiotic, Clostridium butyricum, butyrate production

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部分水解瓜尔豆胶对丁酸梭菌的协同作用，在体外发酵过程中提高丁酸的产量

背景：丁酸梭菌是一种产丁酸的有益细菌，被公认为是人体健康中肠道微生物代谢是否正常的重要指标：目的：在基础培养基中与丁酸梭菌进行体外发酵时，评估了市售的益生元部分水解瓜尔胶（PHGG）膳食纤维作为碳源对丁酸菌株的协同作用。此外，还比较了它们与其他膳食纤维的益生元活性。方法：所研究的功能性膳食纤维基质（PHGG、LMW-PHGG、难消化糊精和菊粉）对基础培养基的 pH 值变化具有选择性益生作用，从而在体外发酵过程中增强了丁酸梭菌菌株的细菌生长和丁酸产量。结果补充益生元 PHGG 在膳食纤维中具有最高的发酵性，在基础培养基中培养后，丁酸梭菌菌株的细菌生长量（OD660：1.93 ± 0.01）和丁酸产量（4.52 ± 2.09 mM）均有所提高。在促进细菌生长（p < 0.05）、降低 pH 值（p < 0.05）和产生丁酸盐（p < 0.05）方面，观察到与难消化糊精和菊粉相比存在明显差异。在所研究的益生元单糖（半乳糖、葡萄糖和淀粉）中，甘露糖对丁酸梭菌的丁酸作用最强，发酵性更好。细菌生长和丁酸合成的顺序是甘露糖 > 半乳糖 > 葡萄糖 > 淀粉。在基础培养基中培养后，分子量相对较低的 PHGG（LMW-PHGG）能改善丁酸梭菌的细菌生长，并显示出最高的丁酸产量。在使用含有 MRS-agar 培养基的 PHGG 补充人工肠液体外培养丁酸梭菌时，也观察到了类似的趋势。结论这些研究结果表明，益生元 PHGG 和益生菌丁酸梭菌的共生组合可作为改善胃肠道健康的治疗辅助剂，具有重要的工业应用价值：部分水解瓜尔胶合生素益生元丁酸梭菌丁酸盐生产

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来源期刊

Accounts of Chemical Research 化学-化学综合

CiteScore

31.40

自引率

1.10%

发文量

312

审稿时长

2 months

期刊介绍： Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.