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Microbiota Transplantation, Health Implications, and the Way Forward
Published in Nwadiuto (Diuto) Esiobu, James Chukwuma Ogbonna, Charles Oluwaseun Adetunji, Olawole O. Obembe, Ifeoma Maureen Ezeonu, Abdulrazak B. Ibrahim, Benjamin Ewa Ubi, Microbiomes and Emerging Applications, 2022
Olugbenga Samuel Michael, Olufemi Idowu Oluranti, Ayomide Michael Oshinjo, Charles Oluwaseun Adetunji, Juliana Bunmi Adetunji, Nwadiuto (Diuto) Esiobu
Microbial fermentation of dietary fibers caused formation of metabolic end products including hydrogen, carbon dioxide, and short chain fatty acids (SCFAs) which have enormous roles in reshaping the gut ecology (Chassard and Lacroix, 2013). The intake of fiber-rich plants has been associated with an improved microbial community with abundant Roseburia, Lachnospira, and Prevotella with elevated SCFAs generation (De Filippis et al., 2015). However, report in obese humans on low dietary fibers resulted in altered intestinal microbial flora with reduced quantity of gut microbes such as Roseburia spp., Eubacterium rectale, and Bifidobacteria alongside proportionate reduction in SCFAs (butyrate) levels in the feces of the subjects (Duncan et al., 2007). Therefore, dietary fiber-mediated alteration in gut microbiome constitutes and increased metabolic end products have the potential to autonomously control the end results of diseases.
Current Trends in the Biotechnical Production Fructooligosaccharides
Published in A. K. Haghi, Ana Cristina Faria Ribeiro, Lionello Pogliani, Devrim Balköse, Francisco Torrens, Omari V. Mukbaniani, Applied Chemistry and Chemical Engineering, 2017
Orlando De La Rosa, Diana B. Muñiz Márquez, Jorge E. Wong Paz, Raúl Rodríguez, Rosa Ma. Rodríguez, Juan C. Contreras, Cristóbal Aguilar
A prebiotic is a food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of “probiotics” bacteria and thus improves host health. Prebiotics are shortchain carbohydrates which are not digested by human digestive enzymes and selectively stimulate the activity of certain groups of beneficial bacteria for the body.13 In the intestine, prebiotics are fermented by beneficial bacteria to produce short-chain fatty acid (SCFA). Prebiotics also have many other health benefits, such as reduce risk of suffering cancer of the large intestine and increase absorption of calcium and magnesium. Among the best-known prebiotics are carbohydrates, particularly oligosaccharides such as galactooligosaccharides (GOS), maltooligosaccharides, FOS, xylooligosaccharides, inulin, and hydrolysates.12
Biotechnological Modes of Xylooligosaccharides Production from Waste Biomass: An Economic and Ecological Approach
Published in Prakash K. Sarangi, Latika Bhatia, Biotechnology for Waste Biomass Utilization, 2023
Latika Bhatia, Khageshwari Karsh, Suman Sahu, Dilip Kumar Sahu, Sonia Johri
XOS are considered to be well known for their antiviral and antitumor properties, which makes them suitable for pharmaceutical applications. In-vitro studies have revealed that survival of leukemia cell lines resultant from acute lymphoblastic leukemia is adversely affected in presence of fractions of xylose, XOS, and water-soluble lignin. This is due to their cytotoxic effects on these cell lines. Research on xylooligosaccharides has revealed that these oligosaccharides exhibit a variety of activities such as immunomodulatory, anti-cancerous, anti-microbial, growth regulatory, etc. XOS have many outstanding biological activities also. XOS have antioxidant, anti-allergic, anti-inflammatory, anti-hyperlipidemic activity and cosmetics, and a variety of other properties. XOS are used for curing GI disorders, in which they are employed in the formation of micro or nanoparticles and hydrogels for drug delivery and treatments. Few pieces of research reveal that XOS stimulate mineral absorption in the intestines, as they possess non-cariogenic properties and save insulin secretion. Some researchers have also explored that these XOS potentially stimulate bacterial growth and fermentation, and being mildly laxative, these oligosaccharides can alter the bowel norm. Bifidobacterium population is extremely benefited by XOS, as they flourish in its presence. This has formed the grounds of formulation of a nutritional product, in which oil is blended with eicosapentaenoic acid or docosahexaenoic acid and XOS (a source of indigestible carbohydrate). Microbes present in the human colon metabolizes this nutritional product to fatty acids of short-chain. People suffering from ulcerative colitis are extremely benefited by these nutritional products. Formation of short-chain fatty acids (SCFA) like acetate, propionate and carbon di-oxide, hydrogen, butyrate, and lactate takes place due to the fermentation of xylooligosaccharides in the colon along with the profuse growth of beneficial microbes. Intake of XOS reduces constipation in pregnant women with no antagonistic effects. When infants are fed with nutritional formula comprising XOS, their gut barrier maturation gets improved (Taeko et al., 2016). The formation of secondary bile acids and physiologically active fatty acids get suppressed in course of digestion when dietary supplements contain the XOS. Sulfated xylogalactans derived from Nothogenia fastigiate (red seaweed) and a xylomannan derived from algae are antiviral against herpes simplex virus type 1. Antiviral activity is also exhibited by a polysaccharide mixture obtained from a marine alga. This polysaccharide constitutes xylose, glucose, glucuronic acid, and mannose. This polysaccharide, when combined with a protein functions as a biological response modifier, significantly influencing the immune system (Kazumitsu et al., 2016).
The influence of exercise training volume alterations on the gut microbiome in highly-trained middle-distance runners
Published in European Journal of Sport Science, 2022
Jonathan Craven, Amanda J. Cox, Phillip Bellinger, Ben Desbrow, Christopher Irwin, Jena Buchan, Danielle McCartney, Surendran Sabapathy
Accumulating evidence from both animal and human studies suggests that the gut microbiome may influence host factors that are important for athlete health and performance (Chen et al., 2016; Hsu et al., 2015; Okamoto et al., 2019; Schirmer et al., 2016). Recent studies have shown that the gut microbiome may influence immune function, which may lower the susceptibility to infectious illness, enabling an athlete to train and compete without disruption (Schirmer et al., 2016), but more research is required to confirm this in an athlete population. The gut-microbial status may be important for exercise performance. It may improve gut barrier function and protection and increase endurance capacity (via the use of acetate – a short-chain fatty acid (SCFA) generated by gut microbiota – as a fuel during exercise) (Okamoto et al., 2019). Gut-microbial status has also been shown to reduce oxidative stress in mice (Hsu et al., 2015). Furthermore, exercise as a stressor, alters the hormonal feedback of the hypothalamic–pituitary–adrenal axis, which may disrupt intestinal permeability, alter gut motility and cause gut dysbiosis (i.e. deleterious imbalances in the microbiome) (Clark & Mach, 2016). Consequently, monitoring the stability of the microbiome in response to a period of stress, such as an increase in exercise training volume, is of interest to athletes. This will enable more effective planning of their training and competition schedule.
Physical activity and nutrition guidelines to help with the fight against COVID-19
Published in Journal of Sports Sciences, 2021
Kayvan Khoramipour, Aref Basereh, Amirhoseein Ahmadi Hekmatikar, Lindy Castell, Ruheea Taskin Ruhee, Katsuhiko Suzuki
Dietary fibres (digestible and non-digestible carbohydrates) act on human health to prevent some disease conditions (Otles & Ozgoz, 2014; Ruhee, 2018). A diet rich in dietary fibres is considered healthy, not least because of their role in improving intestinal health (Lindberg, 2014). Moreover, dietary fibre is essential to maintain ecology of the gut microbiota (Floch & Moussa, 1998). A wide range of food sources is listed for soluble (hemicellulose) and insoluble (cellulose and lignins) dietary fibres (Dreher, 1999). Usually 25 to 30 g of dietary fibre (mixture of both soluble and insoluble) per day intake is recommended (Park & Floch, 2007). Dietary fibres undergo fermentation by intestinal gut microbiota to produce short chain fatty acids (SCFA, such as butyric acid) which protects against allergic inflammation in the lungs (Samuelson et al., 2015). Therefore, improving immune function of intestinal microbiota can also affect lung microbiota to prevent allergic inflammation caused by SARS-nCov-2 (Dhar & Mohanty, 2020).
Toxigenic gut bacteria, diet and colon carcinogenesis
Published in Journal of the Royal Society of New Zealand, 2020
Jacqueline I. Keenan, Frank A. Frizelle
This is best illustrated by the anaerobic fermentation of dietary fibre by certain families of gut microbiota into short chain fatty acids (SCFAs) that facilitate colonic homeostasis (Lewis et al. 2010; Fung et al. 2012) and immunological tolerance (Maslowski and Mackay 2011), as well as serving to cross-feed the wider microbial community (Pereira and Berry 2017). The relative abundance of SCFAs in the colon reflects both the type and/or amount of carbohydrate, the different species of microbiota present in the niche (Shankar et al. 2017), the pH of the environment (Duncan et al. 2009) as well as differences in host genotype that inform the mucosal phenotype of the host (Kashyap et al. 2013) but overall, the consumption of dietary fibre is recognised to have a positive effect on gut health.