Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health.
Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health.
Year: 2013
Authors: Bartkiene, E. Juodeikiene, G. Vidmantiene, D. Zdunczyk, Z. Juskiewicz, J. Cizeikiene, D. Matusevicius, P.
Publication Name: Int J Food Sci Nutr.
Publication Details: DOI: 10.3109/09637486.2013.775230.
Abstract:
The present study proposes the contribution of lactic acid bacteria and plants rich in bioactive substances and high-quality proteins as alternative products for human diets in improving the gut environment as potential against pathogenic bacteria. The effect of diets supplemented with soya, flaxseed and lupine flours fermented with a Pediococcus acidilactici KTU05-7 probiotic strain in the gastrointestinal tract (GIT) of Wistar rats were analyzed. In vivo
experiments showed a positive effect of long time lactofermentation of plant material on the body weight of rats. Diets with fermented yellow lupine resulted in enhanced activities of alpha-glucosidase, beta-galactosidases, as well as high levels of lactic acid bacteria, bifidobacteria and enterococci in the GIT were determined. Lactofermentation of analyzed plant products had a significantly lowering effect on Escherichia coli compared with the control group. The dominant flora of large intestines like Bifidobacterium and anaerobic cocci were found in high levels after diets with fermented lupine. (Authors abstract)
The intestinal microflora, including bifidobacteria and lactobacilli, are increasingly being shown to be capable of influencing gastrointestinal diseases and disorders. The bacterial conversion of carbohydrates, proteins and nonnutritive compounds, such as polyphenolic substances, leads to the formation of a large number of compounds that may have beneficial or adverse effects on human health. Plant components, especially oligosaccharides and polysaccharides (including dietary fiber) are potential substrates for fermentation by the microbiota and are capable of stimulating proliferation and/or activity of endogenous desirable bacteria. Bacteriocins producing strains such as Pediococcus acidilactici may be valuable tools in the food industry as starter cultures, co-cultures or bio-protective cultures to improve food safety. The present study assessed the contribution of lactic acid bacteria and plants such as flaxseed, soya, white and yellow lupine rich in bioactive substances and high-quality protein for diets in improving the gut environment as potential against pathogenic bacteria. The results showed that the fermentation of dietary carbohydrates of soya bean flour resulted in the highest concentration of propionic and butyric acids as well as the highest total concentration of SCFAs. Addition of dietary carbohydrates of flaxseed that escaped digestion/absorption in the small bowel gave rise to the formation of almost all SCFA (except butyric acid). Diets supplemented with soybean and flaxseed plant products fermented with P. acidilactici gave a significant lower amount of E. coli in the caecal microbiota compared with the control group. The authors concluded that these plant products could modify the population and metabolic characteristics of the gastrointestinal bacteria, which might modulate enteric functions and provide resistance to disease and provide improved immune status. Based on the evidences gathered in this study it is concluded that the caecal microflora was influenced by the quantity and quality of dietary fibers. Including of plant products treated by long lactofermentation in the diets provides a positive effect on the caecum and the body weight of rats. The type of fermentable substrates available for bacteria in the gastrointestinal tract is a major reason for the specificity and complexity of the changes in caecum. The main substrates available for bacteria in the human colon are dietary carbohydrates of lupine and flaxseed that have escaped digestion in the small intestine. The fermentation of complex polymers such as polysaccharides and proteins in the colon requires the cooperative action of different microbial population groups. Lactofermentation with P. acidilactici KTU05-7 bacteria of plant material rich in bioactive compounds and high digestible protein for diets could be recommended for improving the gut environment as potential against pathogenic bacteria. (Editors comments)
