Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation
Abstract Animal models indicate that butyrate might reduce motor symptoms in Parkinson’s disease. Some dietary fibers are butyrogenic, but in Parkinson’s disease patients their butyrate stimulating capacity is unknown. Therefore, we investigated different fiber supplements’ effects on short-chain fa...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2021-08-01
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| Series: | npj Parkinson's Disease |
| Online Access: | https://doi.org/10.1038/s41531-021-00215-5 |
| _version_ | 1827774822103384064 |
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| author | Florence Baert Christophe Matthys Jarissa Maselyne Christof Van Poucke Els Van Coillie Bruno Bergmans Geertrui Vlaemynck |
| author_facet | Florence Baert Christophe Matthys Jarissa Maselyne Christof Van Poucke Els Van Coillie Bruno Bergmans Geertrui Vlaemynck |
| author_sort | Florence Baert |
| collection | DOAJ |
| description | Abstract Animal models indicate that butyrate might reduce motor symptoms in Parkinson’s disease. Some dietary fibers are butyrogenic, but in Parkinson’s disease patients their butyrate stimulating capacity is unknown. Therefore, we investigated different fiber supplements’ effects on short-chain fatty acid production, along with potential underlying mechanisms, in Parkinson’s patients and age-matched healthy controls. Finally, it was investigated if this butyrate production could be confirmed by using fiber-rich vegetables. Different fibers (n = 40) were evaluated by in vitro fermentation experiments with fecal samples of Parkinson’s patients (n = 24) and age-matched healthy volunteers (n = 39). Short-chain fatty acid production was analyzed by headspace solid-phase micro-extraction gas chromatography-mass spectrometry. Clostridium coccoides and C. leptum were quantified through 16S-rRNA gene-targeted group-specific qPCR. Factors influencing short-chain fatty acid production were investigated using linear mixed models. After fiber fermentation, butyrate concentration varied between 25.6 ± 16.5 µmol/g and 203.8 ± 91.9 µmol/g for Parkinson’s patients and between 52.7 ± 13.0 µmol/g and 229.5 ± 42.8 µmol/g for controls. Inulin had the largest effect, while xanthan gum had the lowest production. Similar to fiber supplements, inulin-rich vegetables, but also fungal β-glucans, stimulated butyrate production most of all vegetable fibers. Parkinson’s disease diagnosis limited short-chain fatty acid production and was negatively associated with butyrate producers. Butyrate kinetics during 48 h fermentation demonstrated a time lag effect in Parkinson’s patients, especially in fructo-oligosaccharide fermentation. Butyrate production can be stimulated in Parkinson’s patients, however, remains reduced compared to healthy controls. This is a first step in investigating dietary fiber’s potential to increase short-chain fatty acids in Parkinson’s disease. |
| first_indexed | 2024-03-11T13:43:18Z |
| format | Article |
| id | doaj.art-71367eaad99c40d48a0f7fbecd9f412e |
| institution | Directory Open Access Journal |
| issn | 2373-8057 |
| language | English |
| last_indexed | 2024-03-11T13:43:18Z |
| publishDate | 2021-08-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Parkinson's Disease |
| spelling | doaj.art-71367eaad99c40d48a0f7fbecd9f412e2023-11-02T11:15:36ZengNature Portfolionpj Parkinson's Disease2373-80572021-08-017111410.1038/s41531-021-00215-5Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentationFlorence Baert0Christophe Matthys1Jarissa Maselyne2Christof Van Poucke3Els Van Coillie4Bruno Bergmans5Geertrui Vlaemynck6Department Technology and Food, Flanders Research Institute for Agriculture, Fisheries and FoodClinical and Experimental Endocrinology, Department of Chronic Diseases and Metabolism, KU Leuven, O&N IDepartment Technology and Food, Flanders Research Institute for Agriculture, Fisheries and FoodDepartment Technology and Food, Flanders Research Institute for Agriculture, Fisheries and FoodDepartment Technology and Food, Flanders Research Institute for Agriculture, Fisheries and FoodDepartment of Neurology, AZ Sint-Jan Brugge-Oostende AVDepartment Technology and Food, Flanders Research Institute for Agriculture, Fisheries and FoodAbstract Animal models indicate that butyrate might reduce motor symptoms in Parkinson’s disease. Some dietary fibers are butyrogenic, but in Parkinson’s disease patients their butyrate stimulating capacity is unknown. Therefore, we investigated different fiber supplements’ effects on short-chain fatty acid production, along with potential underlying mechanisms, in Parkinson’s patients and age-matched healthy controls. Finally, it was investigated if this butyrate production could be confirmed by using fiber-rich vegetables. Different fibers (n = 40) were evaluated by in vitro fermentation experiments with fecal samples of Parkinson’s patients (n = 24) and age-matched healthy volunteers (n = 39). Short-chain fatty acid production was analyzed by headspace solid-phase micro-extraction gas chromatography-mass spectrometry. Clostridium coccoides and C. leptum were quantified through 16S-rRNA gene-targeted group-specific qPCR. Factors influencing short-chain fatty acid production were investigated using linear mixed models. After fiber fermentation, butyrate concentration varied between 25.6 ± 16.5 µmol/g and 203.8 ± 91.9 µmol/g for Parkinson’s patients and between 52.7 ± 13.0 µmol/g and 229.5 ± 42.8 µmol/g for controls. Inulin had the largest effect, while xanthan gum had the lowest production. Similar to fiber supplements, inulin-rich vegetables, but also fungal β-glucans, stimulated butyrate production most of all vegetable fibers. Parkinson’s disease diagnosis limited short-chain fatty acid production and was negatively associated with butyrate producers. Butyrate kinetics during 48 h fermentation demonstrated a time lag effect in Parkinson’s patients, especially in fructo-oligosaccharide fermentation. Butyrate production can be stimulated in Parkinson’s patients, however, remains reduced compared to healthy controls. This is a first step in investigating dietary fiber’s potential to increase short-chain fatty acids in Parkinson’s disease.https://doi.org/10.1038/s41531-021-00215-5 |
| spellingShingle | Florence Baert Christophe Matthys Jarissa Maselyne Christof Van Poucke Els Van Coillie Bruno Bergmans Geertrui Vlaemynck Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation npj Parkinson's Disease |
| title | Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation |
| title_full | Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation |
| title_fullStr | Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation |
| title_full_unstemmed | Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation |
| title_short | Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation |
| title_sort | parkinson s disease patients short chain fatty acids production capacity after in vitro fecal fiber fermentation |
| url | https://doi.org/10.1038/s41531-021-00215-5 |
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