Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro
Abstract Wheat bran (WB) has several health‐promoting effects. This study aimed to identify gut bacteria that increase after WB consumption and assess their functionality. Human stool samples obtained from healthy volunteers were inoculated into culture broth with or without 2% (w/v) WB and incubate...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-09-01
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| Series: | Food Bioengineering |
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| Online Access: | https://doi.org/10.1002/fbe2.12061 |
| _version_ | 1797671019229478912 |
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| author | Natsumi Takei Ayumi Miyashita Takashi Kuda Yumeng Xia Kazuya Koga Ayaka Nakamura Hajime Takahashi |
| author_facet | Natsumi Takei Ayumi Miyashita Takashi Kuda Yumeng Xia Kazuya Koga Ayaka Nakamura Hajime Takahashi |
| author_sort | Natsumi Takei |
| collection | DOAJ |
| description | Abstract Wheat bran (WB) has several health‐promoting effects. This study aimed to identify gut bacteria that increase after WB consumption and assess their functionality. Human stool samples obtained from healthy volunteers were inoculated into culture broth with or without 2% (w/v) WB and incubated under anaerobic conditions for 24 h. The microbiota in the cultures was analysed using 16S rRNA (V4) gene amplicon sequencing. The addition of WB decreased the pH from 6.9 to 5.9 (p < 0.05) and increased the acetate level by 1.6 times. Although the microbiota differed across individuals, butyrate‐producing genera (Faecalibacterium and Roseburia), Blautia, and Bifidobacterium spp. were abundant in cultures supplemented with WB. Bifidobacterium pseudocatenulatum and B. adolescentis, isolated as WB‐responsible gut indigenous bacteria (WB‐RIBs), were found to ferment WB. The WB‐RIBs increased the 1,1‐diphenyl‐picrylhydrazyl and superoxide anion radical‐scavenging capacities of WB‐supplemented cultures. Further, these WB‐RIBs suppressed the growth of Salmonella Typhimurium, Staphylococcus aureus, and Bacillus cereus in WB‐supplemented brain heart infusion broth. These results suggest that compounds present in WB, along with WB‐RIBs, affect the gut environment. Further studies should be conducted to elucidate the mechanisms underlying the interactions between WB and WB‐RIBs. |
| first_indexed | 2024-03-11T21:09:22Z |
| format | Article |
| id | doaj.art-d7252154f9dd43b3b0c7beb31bb32628 |
| institution | Directory Open Access Journal |
| issn | 2770-2081 |
| language | English |
| last_indexed | 2024-03-11T21:09:22Z |
| publishDate | 2023-09-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Bioengineering |
| spelling | doaj.art-d7252154f9dd43b3b0c7beb31bb326282023-09-29T08:05:29ZengWileyFood Bioengineering2770-20812023-09-012322323210.1002/fbe2.12061Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitroNatsumi Takei0Ayumi Miyashita1Takashi Kuda2Yumeng Xia3Kazuya Koga4Ayaka Nakamura5Hajime Takahashi6Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo JapanDepartment of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo JapanDepartment of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo JapanDepartment of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo JapanDepartment of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo JapanDepartment of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo JapanDepartment of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo JapanAbstract Wheat bran (WB) has several health‐promoting effects. This study aimed to identify gut bacteria that increase after WB consumption and assess their functionality. Human stool samples obtained from healthy volunteers were inoculated into culture broth with or without 2% (w/v) WB and incubated under anaerobic conditions for 24 h. The microbiota in the cultures was analysed using 16S rRNA (V4) gene amplicon sequencing. The addition of WB decreased the pH from 6.9 to 5.9 (p < 0.05) and increased the acetate level by 1.6 times. Although the microbiota differed across individuals, butyrate‐producing genera (Faecalibacterium and Roseburia), Blautia, and Bifidobacterium spp. were abundant in cultures supplemented with WB. Bifidobacterium pseudocatenulatum and B. adolescentis, isolated as WB‐responsible gut indigenous bacteria (WB‐RIBs), were found to ferment WB. The WB‐RIBs increased the 1,1‐diphenyl‐picrylhydrazyl and superoxide anion radical‐scavenging capacities of WB‐supplemented cultures. Further, these WB‐RIBs suppressed the growth of Salmonella Typhimurium, Staphylococcus aureus, and Bacillus cereus in WB‐supplemented brain heart infusion broth. These results suggest that compounds present in WB, along with WB‐RIBs, affect the gut environment. Further studies should be conducted to elucidate the mechanisms underlying the interactions between WB and WB‐RIBs.https://doi.org/10.1002/fbe2.12061Bifidobacteriumfaecal cultureFaecalibacteriumgut microbiotawheat bran |
| spellingShingle | Natsumi Takei Ayumi Miyashita Takashi Kuda Yumeng Xia Kazuya Koga Ayaka Nakamura Hajime Takahashi Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro Food Bioengineering Bifidobacterium faecal culture Faecalibacterium gut microbiota wheat bran |
| title | Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro |
| title_full | Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro |
| title_fullStr | Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro |
| title_full_unstemmed | Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro |
| title_short | Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro |
| title_sort | antioxidant capacity of wheat bran fermented with gut indigenous bifidobacterium and its antagonistic effect on food related pathogens in vitro |
| topic | Bifidobacterium faecal culture Faecalibacterium gut microbiota wheat bran |
| url | https://doi.org/10.1002/fbe2.12061 |
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