Hostname: page-component-cd9895bd7-lnqnp Total loading time: 0 Render date: 2024-12-25T02:54:00.489Z Has data issue: false hasContentIssue false
  • English
  • Français

In vitro fermentation by human faecal bacteria of total and purified dietary fibres from brown seaweeds

Published online by Cambridge University Press:  09 March 2007

Catherine Michell ,
Marc Lahaye ,
Christian Bonnet ,
Serge Mabeau  and
Jean-Luc Barry
Catherine Michell
Affiliation:
Centres d'Etudes et de Valorisation des Algues, BP 3, F-22610 Pleubian, France
Marc Lahaye
Affiliation:
INRA, Laboratoire de Biochimie et Technologie des Glucides, BP 527, F-44026 Nantes Cedex 03, France
Christian Bonnet
Affiliation:
3INRA, Laboratoire de Technologie AppliquPe a la Nutrition, BP 527, F-44026 Nantes Cedex 03, France
Serge Mabeau
Affiliation:
Centres d'Etudes et de Valorisation des Algues, BP 3, F-22610 Pleubian, France
Jean-Luc Barry
Affiliation:
3INRA, Laboratoire de Technologie AppliquPe a la Nutrition, BP 527, F-44026 Nantes Cedex 03, France
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The in vitro degradation of dietary fibre from three brown seaweeds (Himanthalia elongata, Laminaria digitata and Undaria pinnatiJda) was studied, using human faecal flora. Two sets of fibre were tested: (1) total algal fibres extracted from the whole algae, mainly composed of alginates, and (2) purified fibres (sulphated fucans, Na-alginates and laminarans) representative of those contained in the whole brown algae. Mannuronate, one algal component, was also investigated. Substrate disappearance and short- chain fatty acid (SCFA) production were monitored after 6, 12 and 24 h fermentation. Gas production was followed hourly during the first 9 h and then at 12 and 24 h. Sugarbeet fibre was used as a fermentation reference substrate. According to the fermentative indices used, most of each of the total algal fibres disappeared after 24 h (range 60–76 %) hut, unlike the reference substrate, they were not completely metabolized to SCFA (range 47–62 %). Among the purified algal fibres, disappearance of laminarans was approximately 90% and metabolism to SCFA was approximately 85% in close agreement with the fermentation pattern of reference fibres. Sulphated fucans were not degraded. Na- alginates exhibited a fermentation pattern quite similar to those of the whole algal fibres with a more pronounced discrepancy between disappearance and production of SCFA: disappearance was approximately 83 % but metabolism was only approximately 57 YO. Mannuronate was slowly fermented hut its metabolism corresponded to its disappearance from the fermentative medium. Thus, the characteristic fermentation pattern of the total fibres from the three brown algae investigated was attributed to the peculiar fermentation of alginates, and mannuronate was shown not to be directly involved.

Keywords

Faecal bacteriaDietary fibreBrown algae
Type
fermentation of algal fibres
Information
British Journal of Nutrition , Volume 75 , Issue 2 , February 1996 , pp. 263 - 280
Copyright
Copyright © The Nutrition Society 1996

References

REFERENCES

Adrian, J. & Assouman, M. (1977). EfficacitC biologique de I'alginate de calcium chez le rat (Physiological effect of calcium alginate in the rat). Médecine et Nutrition 13, 125–129.Google Scholar
Allen, A. (1981). Structure and function of gastrointestinal mucus. In Physiology of the Gastrointestinal Tract, pp. 617–639 [Johnson, L. R., editor]. New York: Raven Press.Google Scholar
Anderson, D. M. W., Brydon, W. G., Eastwood, M. A. & Sedgwick, D. M. (1991 a). Dietary effects of sodium alginate in humans. Food Additives and Contaminants 8, 225–236.CrossRefGoogle ScholarPubMed
Anderson, D. M. W., Brydon, W. G., Eastwood, M. A. & Sedgwick, D. M. (1991 b). Dietary effects of propylene glycol alginate in humans. Food Additives and Contaminants 8, 237–248.CrossRefGoogle ScholarPubMed
Auffret, A., Barry, J.-L., David, A., Bonnet, C. & Delort-Laval, J. (1990). Colonic fermentation of an indigestible carbohydrate: Polydextrosem®. Interest and limits of a faecal batch incubation system. Reproduction, Nutrition, Diveloppement 31, 322 Abstr.CrossRefGoogle Scholar
Auffret, A., Barry, J.-L. & Thibault, J.-F. (1991). In vitro degradation of chemical treated sugar beet fibres by human faecal bacteria. Food Hydrocolloids 5, 41–44.Google Scholar
Auffret, A., Barry, J.-L. & Thibault, J.-F. (1993). Effect ofchemical treatments of sugar beet fibre on their physico- chemical properties and their in vitro fermentation. Journal ofthe Science of Food and Agriculture 61, 195–203.CrossRefGoogle Scholar
Barry, J.-L., Chourot, J.-M., Bonnet, C., Kozlowski, F. & David, A. (1989). In vitro fermentation of neutral monosaccharides by ruminal and human fecal microflora. Acta Veterinaria Scandinavica 86, Suppl., 93–95.Google ScholarPubMed
Black, W. A. P. (1955). Seaweeds and their constituents in foods for man and animals. Chemical Industry 38, 1640–1645.Google Scholar
Cherbut, C., Salvador, V., Barry, J.-L., Doulay, F. & Delort-Laval, J. (1991). Dietary fibers effects on intestinal transit in man: involvement of their physico-chemical and fermentative properties. Food HydrocolzoidS 515–22.Google Scholar
Demeyer, D. I. & Van Nevel, C. J. (1975). Methanogenesis: an integrated part of carbohydrate fermentation and its control. In Digestion and Metabolism in the Ruminant, pp. 366–382 [McDonald, I. W. and Warner, A. C . I., editors]. Armidale, New South Wales: The University of New England Publishing Unit.Google Scholar
Durand, M., Dumay, C., Beaumatin, P. & Morel, M.T. (1988). Use of the rumen simulation technique (Rusitec) to compare microbial digestion of various by-products. Animal Feed Science and Technology 21, 197–204.CrossRefGoogle Scholar
Dutton, G. G. S. (1973). Gas liquid chromatography. Advances in Carbohydrates Chemistry and Biochemistry 28, 11–160.Google Scholar
Edwards, C. & Rowland, I. (1992). Bacterial fermentation in the colon and its measurement. In Dietary Fibre - A Component of Food. Nutritional Fwrction in Health and Disease, pp. 119–135 [Schweizer, T. F. and Edwards, C. A., editors]. London: Springer-Verlag Press.CrossRefGoogle Scholar
Fleurence, J. (1991). L'habilitation des algues en alimentation humaine (Authorization of seaweeds for human consumption). Industries Agro-Alimntaires 06, 501–502.Google Scholar
Fleury, N. & Lahaye, M. (1991). Chemical and physico-chemical characterization of fibres from Laminaria digitata (Kombu breton) : a physiological approach. Journal of the Science of Food and Agriculture 55, 389–400.Google Scholar
Gacesa, P. (1988). Alginates. Carbohydrate Polymers 8, 161–182.Google Scholar
Gacesa, P. (1992). Enzymic degradation of alginates. International Journal of Biochemistry 24, 545–552.Google Scholar
Gibson, G. R., Cummings, J. H. & Macfarlane, G. T. (1988). Use of a three-stage continuous culture system to study the effect of mucin on dissimilatory sulfate reduction and methanogenesis by mixed populations of human gut bacteria. Applied and Environmental Microbiology 54, 2750–2755.Google Scholar
Gibson, G. R., Macfarlane, S. & Cummings, J. H. (1990). The fermentability of polysaccharides by mixed human faecal bacteria in relation to their suitability as bulk-forming laxatives. Letters of Applied Microbiology 11, 251–254.CrossRefGoogle Scholar
Grivet, J. P., Durand, M. & Tholozan, J. L. (1992). 13C NMR studies of bacterial frmentations. Biochimie 74, 897–901.CrossRefGoogle Scholar
Harris, J. F. (1975). Acid hydrolysis and dehydration reactions for utilizing plant carbohydrates. Applied Polymr Symposium 28, 131–144.Google Scholar
Hoebler, C., Barry, J.-L., David, A. & Delort-Laval, J. (1989). Rapid acid hydrolysis of plant cell wall polysaccharides and simplified quantitative determination of their neutral monosaccharides by gas-liquid chromatography. Journal of Agricultural and Food Chemistry 37, 360–367.CrossRefGoogle Scholar
Humphreys, E. C. & Triffitt, J. T. (1968). Absorption by the rat of alginate labelled with carbon 14. Nature 219, 1172–1173.CrossRefGoogle ScholarPubMed
Ito, K. & Hori, K. (1989). Seaweed: chemical composition and potential food uses. Food Reviews International 5, 101–144.Google Scholar
Jouany, J.-P. (1982). Volatile fatty acid and alcohol determination in digestive contents, silage juices, bacterial cultures and anaerobic fermentors contents. Sciences des Aliments 2, 131–144.Google Scholar
Kishi, K., Inoue, G., Yoshida, A., Fuwa, H., Koishi, H., Koike, G., Miyoshi, T., Inoue, T., Yoshida, M. & Omori, A. (1982). Digestibility and energy availability of sea vegetables and fungi in man. Nutrition Reports International 26, 183–192.Google Scholar
Kloareg, B. & Quatrano, R. S. (1988). Structure of the cell walls of marine algae and ecophysiological functions of the matrix polysaccharides. Oceanography and Marine Biology Annual Review 26, 259–315.Google Scholar
Krishnamoorthy, U., Steingass, H. & Menke, K. H. (1991). Preliminary observations on the relationship between gas production and microbial protein synthesis in vitro. Archives of Animal Nutrition 41, 521–526.Google ScholarPubMed
Lahaye, M. (1991). Marine algae as sources of fibres: determination of soluble and insoluble dietary fibre contents in some “sea vegetables”. Journal of the Science of Food and Agriculture 54, 587–594.Google Scholar
Lahaye, M. & Jegou, D. (1993). Chemical and physico-chemical characteristics of dietary fibres from Ulva lacruca L. and Enteromorpha compressa (L.) Grev. Journal of Applied Phycology 5, 195–200.Google Scholar
Lahaye, M., Michel, C. & Barry, J.-L. (1993). Chemical, physicochemical and in vitro fermentation characteristics of dietary fibres from Palmaria palmata (L.) Kuntze. Food Chemistry 47, 29–36.CrossRefGoogle Scholar
Lahaye, M. & Thibault, J.-F. (1990). Chemical and physicochemical properties of fibres from algal extraction by-products. In Dietary Fibre: Chemical and Biological Aspects, pp. 68–72 [Southgate, D. A. T., Waldron, K., Johnson, I. T. and Fenwick, G. R., editors]. Cambridge: The Royal Society of Chemistry Press.Google Scholar
Lajoie, S. F., Bank, S., Miller, T. L. & Wolin, M. J. (1988). Acetate production from hydrogen nd [12C] carbon dioxide by the microflora of human feces. Applied and Environmental Microbiology 54, 2723–2727.CrossRefGoogle Scholar
Macfarlane, G. T., Gibson, G. R., Beatty, E. & Cummings, J. H. (1992). Estimation of short-chain fatty acid production from protein by human intestinal bacteria based on branched-chain fatty acid measurements. FEMS Microbiology Ecology 101, 81–88.Google Scholar
Mori, B. (1982). Contents of dietary fiber in some Japanese foods and the amount ingested through Japanese meals. Nutrition Reports International 26, 159–166.Google Scholar
Neutra, M. R. & Forstner, J. F. (1987). Gastrointestinal mucus: synthesis, secretion and function. In Physiology of the Digestive Tract, 2nd ed., pp. 975–1009 [Johnson, L. R., editor]. New York: Raven Press.Google Scholar
Nilson, H. W. & Wagner, J. A. (1951). Feeding tests with some algin products. Proceedings of the Society of Experimental Biology 76, 630–635.CrossRefGoogle ScholarPubMed
Percival, E. & McDowell, R. H. (1967). Chemistry and Enzymology of Marine Algal Polysaccharides. London, New York: Academic Press.Google Scholar
Salvador, S., Cherbut, C., Barry, J.-L., Bonnet, C., Bertrand, D. & Delort-Laval, J. (1993). Sugar composition of dietary fibres and short-chain fatty acid production during in vitro fermentation by human bacteria. British Journal of Nutrition 70, 189–197.CrossRefGoogle ScholarPubMed
Salyers, A. A., Pajeau, M. & McCarthy, R. E. (1988). Importance of mucopolysaccharides as substrates for Bacteroides theteiotaomicron growing in intestinal tracts of ex-germ-free mice. Applied and Environmental Microbiology 54, 1970–1976.CrossRefGoogle Scholar
Salyers, A. A., Palmer, J. K. & Wilkins, T. D. (1977 a). Laminarinase (β-glucanase) activity in Bacteroides from the human colon. Applied and Environmental Microbiology 33, 1118–1121.CrossRefGoogle ScholarPubMed
Salyers, A. A., Palmer, J. K. & Wilkins, T. D. (1978). Degradation of polysaccharides by intestinal bacterial enzymes. American Journal of Clinical Nutrition 31, S128–S130.CrossRefGoogle ScholarPubMed
Salyers, A. A., Vercellotti, J. R., West, S. E. H. & Wilkins, T. D. (1977 b). Fermentation of mucin and plant polysaccharides by strains of Bacteroides from the human colon. Applied and Environmental Microbiology 33, 319–322.CrossRefGoogle ScholarPubMed
Salyers, A. A., Vercellotti, J. R., West, S. E. H. & Wilkins, T. D. (1977 c). Fermentation of mucins and plant polysaccharides by anaerobic bacteria from the human colon. Applied and Environmental Microbiology 34, 529–533.CrossRefGoogle ScholarPubMed
Southgate, D. A. T. (1977). The definition and analysis of dietary fibre. Nutrition Reviews 35, 31–37.Google Scholar
Thibault, J.-F. (1979). Automatisation du dosage des substances pectiques par la methode au meta-hydroxydiphenyl (Automation of pectin quantification using the metahydroxydiphenyl method). Lebensmittel-Wissenschaft und Technologie 12, 247–251Google Scholar
Torsdottir, I., Alpsten, M., Holm, G., Sandberg, A. S. & Tolli, J. (1991). A small dose of soluble alginate-fiber affects postprandial glycemia and gastric emptying in humans with diabetes. Journal of Nutrition 121, 795–799.CrossRefGoogle ScholarPubMed
Trowell, H., Southgate, D. A. T., Wolever, T. M. S., Leeds, A. R., Gassull, M. A. & Jenkins, D. J. A. (1976). Dietary fibre redefined. Lancet 1, 967–972.Google Scholar
Vinot, C., Durand, P., Leclercq, M. & Bourgeay-Causse, M. (1987). Studies on the biochemical composition of Undaria pinnatifida with a view to its utilisation in human feeding. Sciences des Aliments 7, 589–601.Google Scholar