Influence of viscosity on the growth of human gut microbiota

Numerous studies support the beneficial effects of dietary fibre. It is well known that fibre increases viscosity at intestinal level. Therefore, the effects of fibre on gut microbiota could be due not only by its intestinal bacteria fermentation but also to the increase in viscosity by itself. The...

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Autores: Tamargo, Alba, Cueva, Carolina, Álvarez, M. Dolores, Herranz, Beatriz, Bartolomé, Begoña, Moreno-Arribas, M. Victoria, Laguna Cruañes, Laura
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/171000
Acceso en línea:http://hdl.handle.net/10261/171000
Access Level:acceso abierto
Palabra clave:Simgi®
Viscosity
Gastrointestinal model
Bacteriological agar
Faecal microbiota
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spelling Influence of viscosity on the growth of human gut microbiotaTamargo, Alba Cueva, CarolinaÁlvarez, M. DoloresHerranz, BeatrizBartolomé, BegoñaMoreno-Arribas, M. VictoriaLaguna Cruañes, LauraSimgi®ViscosityGastrointestinal modelBacteriological agarFaecal microbiotaNumerous studies support the beneficial effects of dietary fibre. It is well known that fibre increases viscosity at intestinal level. Therefore, the effects of fibre on gut microbiota could be due not only by its intestinal bacteria fermentation but also to the increase in viscosity by itself. The aim of this study was to evaluate the effect of viscosity on the growth of gut microbiota at physiological conditions. For this purpose, four compartments from a gastrointestinal simulator (simgi®) were filled with Gut Nutrient Medium (GNM) plus different agar concentrations (0, 0.30, 0.45 and 0.60%), inoculated with faecal microbiota, and incubated 48 h under anaerobic conditions. Samples were collected at three time points (0, 24 h and 48 h) for representative intestinal bacterial enumeration and rheological characterization. Incubation of GNM gels with faecal microbiota changed the medium viscosity over time, even with constant conditions (temperature and pH). In such way that, in absence of agar (low viscosity), viscosity slightly increased over time; however, in viscous mediums, viscosity decreased over time. In relation to the growth of gut microbiota, results showed that viscosity favoured the growth of total anaerobes and Clostridium spp.; in contrast, total number of aerobes and members of the genus Enterococcus correlated negatively with viscosity increment. In conclusion, changes in intestinal viscosity seem to selectively modify microbiota composition. This is a pioneer work to understand the effect of food viscosity in the gastrointestinal system, showing that viscosity is an important factor itself to condition the growth of different bacteria’s groups.The authors of this work were funded by the Spanish MINECO project (AGL2015-64522-C2-R-01). L.L. would like to thank the Spanish “Juan de la Cierva” program for her contract (ref FJCI-2014-19907). C.C would like to thank the Comunidad de Madrid Program (ALIBIRD-CM S2013/ABI-278-CM) for her postdoctoral research contract. A.T. is the beneficiary of a Garantia Juvenil contract co-financed by the European Social Fund.Peer ReviewedElsevierMinisterio de Economía y Competitividad (España)Comunidad de MadridEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2018201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/171000reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#S2013/ABI-2728/ALIBIRDinfo:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64522-C2-1-Rhttps://doi.org/10.1016/j.foodhyd.2017.09.031Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1710002026-05-22T06:33:51Z
dc.title.none.fl_str_mv Influence of viscosity on the growth of human gut microbiota
title Influence of viscosity on the growth of human gut microbiota
spellingShingle Influence of viscosity on the growth of human gut microbiota
Tamargo, Alba
Simgi®
Viscosity
Gastrointestinal model
Bacteriological agar
Faecal microbiota
title_short Influence of viscosity on the growth of human gut microbiota
title_full Influence of viscosity on the growth of human gut microbiota
title_fullStr Influence of viscosity on the growth of human gut microbiota
title_full_unstemmed Influence of viscosity on the growth of human gut microbiota
title_sort Influence of viscosity on the growth of human gut microbiota
dc.creator.none.fl_str_mv Tamargo, Alba
Cueva, Carolina
Álvarez, M. Dolores
Herranz, Beatriz
Bartolomé, Begoña
Moreno-Arribas, M. Victoria
Laguna Cruañes, Laura
author Tamargo, Alba
author_facet Tamargo, Alba
Cueva, Carolina
Álvarez, M. Dolores
Herranz, Beatriz
Bartolomé, Begoña
Moreno-Arribas, M. Victoria
Laguna Cruañes, Laura
author_role author
author2 Cueva, Carolina
Álvarez, M. Dolores
Herranz, Beatriz
Bartolomé, Begoña
Moreno-Arribas, M. Victoria
Laguna Cruañes, Laura
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Comunidad de Madrid
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Simgi®
Viscosity
Gastrointestinal model
Bacteriological agar
Faecal microbiota
topic Simgi®
Viscosity
Gastrointestinal model
Bacteriological agar
Faecal microbiota
description Numerous studies support the beneficial effects of dietary fibre. It is well known that fibre increases viscosity at intestinal level. Therefore, the effects of fibre on gut microbiota could be due not only by its intestinal bacteria fermentation but also to the increase in viscosity by itself. The aim of this study was to evaluate the effect of viscosity on the growth of gut microbiota at physiological conditions. For this purpose, four compartments from a gastrointestinal simulator (simgi®) were filled with Gut Nutrient Medium (GNM) plus different agar concentrations (0, 0.30, 0.45 and 0.60%), inoculated with faecal microbiota, and incubated 48 h under anaerobic conditions. Samples were collected at three time points (0, 24 h and 48 h) for representative intestinal bacterial enumeration and rheological characterization. Incubation of GNM gels with faecal microbiota changed the medium viscosity over time, even with constant conditions (temperature and pH). In such way that, in absence of agar (low viscosity), viscosity slightly increased over time; however, in viscous mediums, viscosity decreased over time. In relation to the growth of gut microbiota, results showed that viscosity favoured the growth of total anaerobes and Clostridium spp.; in contrast, total number of aerobes and members of the genus Enterococcus correlated negatively with viscosity increment. In conclusion, changes in intestinal viscosity seem to selectively modify microbiota composition. This is a pioneer work to understand the effect of food viscosity in the gastrointestinal system, showing that viscosity is an important factor itself to condition the growth of different bacteria’s groups.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/171000
url http://hdl.handle.net/10261/171000
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
S2013/ABI-2728/ALIBIRD
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64522-C2-1-R
https://doi.org/10.1016/j.foodhyd.2017.09.031
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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