Fermentation of Chicory Fructo-Oligosaccharides and Native Inulin by Infant Fecal Microbiota Attenuates Pro-Inflammatory Responses in Immature Dendritic Cells in an Infant-Age-Dependent and Fructan-Specific Way.
Age Factors
Cichorium intybus
/ chemistry
Cytokines
/ metabolism
Dendritic Cells
/ drug effects
Fatty Acids, Volatile
/ metabolism
Feces
/ microbiology
Fermentation
Fetal Blood
/ cytology
Fructans
/ chemistry
Gastrointestinal Microbiome
/ drug effects
Humans
Infant
Infant Formula
/ chemistry
Infant, Newborn
Inflammation
/ metabolism
Inulin
/ metabolism
Oligosaccharides
/ chemistry
beta-Fructofuranosidase
/ metabolism
dendritic cells
in vitro fermentation
infant formula
inulin-type fructans
microbiota
Journal
Molecular nutrition & food research
ISSN: 1613-4133
Titre abrégé: Mol Nutr Food Res
Pays: Germany
ID NLM: 101231818
Informations de publication
Date de publication:
07 2020
07 2020
Historique:
received:
24
01
2020
revised:
09
04
2020
pubmed:
19
5
2020
medline:
20
7
2021
entrez:
19
5
2020
Statut:
ppublish
Résumé
Inulin-type fructans are commonly applied in infant formula to support development of gut microbiota and immunity. These inulin-type fructans are considered to be fermented by gut microbiota, but it is unknown how fermentation impacts immune modulating capacity and whether the process of fermentation is dependent on the infant's age. The in vitro fermentation of chicory fructo-oligosaccharides (FOS) and native inulin are investigated using pooled fecal inocula of two- and eight-week-old infants. Both inocula primarily utilize the trisaccharides in FOS, while they almost completely utilize native inulin with degree of polymerization (DP) 3-8. Fecal microbiota of eight-week-old infants degrades longer chains of native inulin up to DP 16. This correlates with a higher abundance of Bifidobacterium and higher production of acetate and lactate after 26 h of fermentation. Fermented FOS and native inulin attenuate pro-inflammatory cytokines produced by immature dendritic cells (DCs), but profiles and magnitude of attenuation are stronger with native inulin than with FOS. The findings demonstrate that fermentation of FOS and native inulin is dependent on the infant's age and fructan structure. Fermentation enhances attenuating effects of pro-inflammatory responses in DCs, which depend mainly on microbial metabolites formed during fermentation.
Identifiants
pubmed: 32420676
doi: 10.1002/mnfr.202000068
pmc: PMC7378940
doi:
Substances chimiques
Cytokines
0
Fatty Acids, Volatile
0
Fructans
0
Oligosaccharides
0
Inulin
9005-80-5
beta-Fructofuranosidase
EC 3.2.1.26
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
e2000068Informations de copyright
© 2020 The Authors. Published by WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
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