Protein kinase C δ signaling is required for dietary prebiotic-induced strengthening of intestinal epithelial barrier function
Richard WuMajd AbdullahPekka MäättänenAna Victoria C. PilarErin ScrutenKathene C. Johnson‐HenryScott NapperCatherine O’BrienNicola L. JonesPhilip M. Sherman
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Abstract Prebiotics are non-digestible oligosaccharides that promote the growth of beneficial gut microbes, but it is unclear whether they also have direct effects on the intestinal mucosal barrier. Here we demonstrate two commercial prebiotics, inulin and short-chain fructo-oligosaccharide (scFOS), when applied onto intestinal epithelia in the absence of microbes, directly promote barrier integrity to prevent pathogen-induced barrier disruptions. We further show that these effects involve the induction of select tight junction (TJ) proteins through a protein kinase C (PKC) δ-dependent mechanism. These results suggest that in the absence of microbiota, prebiotics can directly exert barrier protective effects by activating host cell signaling in the intestinal epithelium, which represents a novel alternative mechanism of action of prebiotics.Keywords:
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Abstract This review summarizes the nature, types, and properties of inulin polysaccharides and their applications as prebiotic dietary fibers. Natural food and commercial plant sources of inulin and extraction methods are presented. The physicochemical and functional properties of inulin are summarized. The prebiotic roles of inulin and their mechanisms of action are detailed. Inulin acts as prebiotic dietary fiber with multiple putative health benefits. It reduces caloric intake and contributes to reduced blood glucose and plasma lipid/cholesterol levels when used as sugar and fat replacers. It also stimulates immune systems and protects the colon mucosa against carcinogenesis and inflammation. Inulin also alters the composition and population of the gut microbiota. It stimulates the growth and activities of health beneficial microorganisms while inhibiting enteropathogenic bacteria. The beneficial microorganisms ferment inulin and produces acids including short‐chain fatty acids that lower the pH in the colon and inhibit pathogens. The health beneficial bacteria also produce other metabolites that positively influence human health. The consumption of inulin is however, associated to symptoms of gastrointestinal discomfort, when consumed at higher levels to meet the daily recommendation of dietary fiber. Potential solutions to the limitations are forwarded as future research ideas and policy inputs.
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Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots; evaluate the physicochemical, functional properties and functional groups of the purified inulin; determine the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulin-maltodextrin and compare it with that of the commercial inulin; examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria’s viability of stirred bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared to the control. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.
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Abstract Intestinal barrier function is critical to prevent translocation of microorganisms and their toxins from the intestinal lumen to the circulation. This is particularly noteworthy in horses, in which colic may be associated with ischemia and breakdown of the intestinal barrier, and in pigs, in which infectious diseases such as PEDv cause epithelial soughing and loss of intestinal barrier function. The term ‘function’ refers to the ability of a single layer of columnar epithelium that lines the intestinal tract to form a physical and dynamic barrier. This layer of epithelium is linked by a series of interepithelial junctions, most importantly tight junctions, that has to prevent passage of noxious luminal contents, while simultaneously serving to transport electrolytes, water, and nutrients necessary for physiological function of the host. The tight junctions are dynamically regulated by the cytoskeleton via nutrient signaling, and perturbed by reduced oxygen tension and pathogenic organisms. Barrier function also includes the ability to rapidly repair. In the small intestine, villus contraction is the initial phase of repair, followed by crawling of epithelium adjacent to the wound using a mechanism called restitution. In the colon, where there are no villi, restitution is particularly rapid. Following restitution, tight junctions have to be re-sealed to re-establish barrier function, which occurs rapidly by recycling intact tight junction proteins. The intestinal barrier is further disrupted during injury by inflammation, including transmigration of neutrophils that disrupt tight junctions. An additional critical element of barrier function is the continuous renewal of epithelium via proliferation of stem cells contained within the intestinal crypts. Proliferation increases following injury to replace lost epithelium. Collectively, barrier function includes mechanisms to maintain a healthy epithelial barrier, repair in the acute phases of injury and inflammation, and replace epithelium via stem cell activity.
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Abstract The protective influence of dietary components on diseases development is a topic of major interest. Identification of such dietary components, understanding of their mechanisms of action as well as their development and use in human diet are some of the objectives of functional food science. Inulin oligosaccharides are among the substrates considered as prebiotic for their non-digestible carbohydrate properties often found in many vegetables, fruits and cereals. There is convincing data to suggest that consumption of prebiotics such as inulin can modulate immunological parameters in gut-associated lymphoid tissues, microflora and may present potential health implications in protection against colon diseases. This review shows the prebiotic properties, therapeutic potential and immunological aspects of inulin.
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Abstract Alterations of the gut microbiome have been associated with obesity and metabolic disorders. The gut microbiota can be influenced by the intake of dietary fibres with prebiotic properties, such as inulin-type fructans. The present study tested the hypothesis that obese individuals subjected for 12 weeks to an inulin-enriched v . inulin-poor diet have differential faecal fermentation patterns. The fermentation of cellulose and inulin hydrolysates of six different inulin-rich and inulin-poor vegetables of both groups was analysed in vitro on faecal inocula. The results showed that the microbiota from obese patients who received a fructan-rich diet for 3 weeks produces more gas and total SCFA compared with the microbiota taken from the same individuals before the treatment. Obese individuals fed with a low-fructan diet produce less gas and less SCFA compared with the treated group. The present study highlighted profound changes in microbiota fermentation capacity obtained by prebiotic intervention in obese individuals, which favours the production of specific bioactive metabolites.
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Fructooligosaccharides (FOS) consisted of 2-5 molecules of fructose and one molecule of glucose whereas inulin contained more than 5 molecules of fructose and one molecule of glucose at the reducing end. They are widely used in food industry as the prebiotic. The prebiotics stability is desirable to maintain their functional property. The stabilities of the synthesized prebiotic fructooligosaccharides (FOS) and extracted inulin from Jerusalem artichoke in the simulated processing conditions were determined using a prebiotic activity assay. The prebiotic activity scores were determined based on the change in cell biomass of Lactobacillus acidophilus TISTR1338 on the prebiotic relative to that of Escherichia coli TISTR 780 under the same processing conditions. The tested synthesized FOS were rather unstable. Also, it showed the reduction in prebiotic activity scores after exposure to high temperature (85°C) at all acidic pH levels. The extracted inulins were considered functionally stable in all tested processing conditions. This study presents the stability of the synthesized FOS and the extracted inulin under different simulated processing conditions to provide a better selection of prebiotics in different food applications.
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We assessed to what extent fructans of different degrees of polymerization (DP) differ in their prebiotic effectiveness towards in vitro microbial communities from the proximal and distal colon.
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In in vivo experiments, the prebiotic activity of inulin and fructooligosaccharides isolated from Jerusalem artichoke (Helianthus tuberosus L., family Asteraceae) was studied. It was found that the studied substances have a pronounced prebiotic effect, while the most effective effect was found in fructooligosaccharides.
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Inulin-type fructans are known to exert different effects on the fermentation profile depending on the average and range of the degree of polymerization (DP). Here, swine fecal cultures were used to investigate the prebiotic properties of native chicory inulin (NIN), extracted from the chicory root, and synthetic inulin (SIN), which has a narrower DP distribution than NIN. Both NIN and SIN showed prebiotic effects, but NIN exhibited a significant decrease in pH and increase in the production of propionate and butyrate compared to SIN. There were also differences in the production of succinate and lactate, the precursors of propionate and butyrate, and the relative abundance of associated genes. Furthermore, NIN induced the growth of certain species of
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