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Van De Wiele, Tom - One of the best experts on this subject based on the ideXlab platform.
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Isolation of Wheat Bran-colonizing and metabolizing species from the human fecal microbiota
'PeerJ', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Van De Walle, Davy, Dewettinck Koen, Raes Jeroen, Courtin Christophe, Meysman Filip, Van De Wiele, TomAbstract:Undigestible, insoluble food particles, such as Wheat Bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in Wheat Bran fermentation involves the poorly studied solubilization of fibers from the complex insoluble Wheat Bran structure. Attachment of bacteria has been suggested to promote the efficient hydrolysis of insoluble substrates, but the mechanisms and drivers of this microbial attachment and colonization, as well as subsequent fermentation remain to be elucidated. We have previously shown that an individually dependent subset of gut bacteria is able to colonize the Wheat Bran residue. Here, we isolated these Bran-attached microorganisms, which can then be used to gain mechanistic insights in future pure culture experiments. Four healthy fecal donors were screened to account for inter-individual differences in gut microbiota composition. A combination of a direct plating and enrichment method resulted in the isolation of a phylogenetically diverse set of species, belonging to the Bacteroidetes, Firmicutes, Proteobacteria and Actinobacteria phyla. A comparison with 16S rRNA gene sequences that were found enriched on Wheat Bran particles in previous studies, however, showed that the isolates do not yet cover the entire diversity of Wheat-Bran colonizing species, comprising among others a broad range of Prevotella, Bacteroides and Clostridium cluster XIVa species. We, therefore, suggest several modifications to the experiment set-up to further expand the array of isolated species.status: publishe
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Isolation of Wheat Bran-colonizing and metabolizing species from the human fecal microbiota
'PeerJ', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Meysman F.j.r., Van De Walle, Davy, Dewettinck Koen, Raes Jeroen, Courtin Christophe, Van De Wiele, TomAbstract:Undigestible, insoluble food particles, such as Wheat Bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in Wheat Bran fermentation involves the poorly studied solubilization of fibers from the complex insoluble Wheat Bran structure. Attachment of bacteria has been suggested to promote the efficient hydrolysis of insoluble substrates, but the mechanisms and drivers of this microbial attachment and colonization, as well as subsequent fermentation remain to be elucidated. We have previously shown that an individually dependent subset of gut bacteria is able to colonize the Wheat Bran residue. Here, we isolated these Bran-attached microorganisms, which can then be used to gain mechanistic insights in future pure culture experiments. Four healthy fecal donors were screened to account for inter-individual differences in gut microbiota composition. A combination of a direct plating and enrichment method resulted in the isolation of a phylogenetically diverse set of species, belonging to the Bacteroidetes, Firmicutes, Proteobacteria and Actinobacteria phyla. A comparison with 16S rRNA gene sequences that were found enriched on Wheat Bran particles in previous studies, however, showed that the isolates do not yet cover the entire diversity of Wheat-Bran colonizing species, comprising among others a broad range of Prevotella, Bacteroides and Clostridium cluster XIVa species. We, therefore, suggest several modifications to the experiment set-up to further expand the array of isolated species.BT/Cell Systems EngineeringBT/Environmental Biotechnolog
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Modification of Wheat Bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
'Royal Society of Chemistry (RSC)', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Van De Walle, Davy, Dewettinck Koen, Meysman Filip, Courtin, Christophe M, Van De Wiele, TomAbstract:Dietary modulation can alter the gut microbiota composition and activity, in turn affecting health. Particularly, dietary fibre rich foods, such as Wheat Bran, are an important nutrient source for the gut microbiota. Several processing methods have been developed to modify the functional, textural and breadmaking properties of Wheat Bran, which can affect the gut microbiota. We therefore studied the effect of enzyme treatment, particle size reduction and Wheat kernel pearling on the faecal microbiota of ten healthy individuals. The most commonly studied health marker, associated to the gut microbiota activity is Short Chain Fatty Acid (SCFA) production. This study shows that modifying Wheat Bran physicochemical properties allows control over the extent and the rate of SCFA production by the faecal microbiota. Wheat Bran pericarp fractions, depleted in starch and enriched in cellulose and highly Branched arabinoxylans, were poorly fermentable compared to unmodified Wheat Bran, thus resulting in a reduced SCFA production with up to 20 mM. The nature of the SCFA, however, largely depends on the donor and can be linked to the individual's gut microbiota composition. The latter changed in an individually dependent manner in response to Wheat Bran modification. Some product dependent significant differences could still be identified across the ten donors. This product effect is more pronounced in the microbial community attached to the Wheat Bran residue as compared to the luminal microbial community. Generally, we find lower levels of Firmicutes, Bacteroidetes and Bifidobacterium and a higher abundance of Proteobacteria in the pericarp enriched Wheat Bran fractions, compared to unmodified Wheat Bran
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Modification of Wheat Bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
'Royal Society of Chemistry (RSC)', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Van De Walle, Davy, Dewettinck Koen, Meysman Filip, Courtin, Christophe M, Van De Wiele, TomAbstract:Dietary modulation can alter the gut microbiota composition and activity, in turn affecting health. Particularly, dietary fibre rich foods, such as Wheat Bran, are an important nutrient source for the gut microbiota. Several processing methods have been developed to modify the functional, textural and breadmaking properties of Wheat Bran, which can affect the gut microbiota. We therefore studied the effect of enzyme treatment, particle size reduction and Wheat kernel pearling on the faecal microbiota of ten healthy individuals. The most commonly studied health marker, associated to the gut microbiota activity is Short Chain Fatty Acid (SCFA) production. This study shows that modifying Wheat Bran physicochemical properties allows control over the extent and the rate of SCFA production by the faecal microbiota. Wheat Bran pericarp fractions, depleted in starch and enriched in cellulose and highly Branched arabinoxylans, were poorly fermentable compared to unmodified Wheat Bran, thus resulting in a reduced SCFA production with up to 20 mM. The nature of the SCFA, however, largely depends on the donor and can be linked to the individual's gut microbiota composition. The latter changed in an individually dependent manner in response to Wheat Bran modification. Some product dependent significant differences could still be identified across the ten donors. This product effect is more pronounced in the microbial community attached to the Wheat Bran residue as compared to the luminal microbial community. Generally, we find lower levels of Firmicutes, Bacteroidetes and Bifidobacterium and a higher abundance of Proteobacteria in the pericarp enriched Wheat Bran fractions, compared to unmodified Wheat Bran.status: publishe
Kexue Zhu - One of the best experts on this subject based on the ideXlab platform.
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impact of solid state fermentation on nutritional physical and flavor properties of Wheat Bran
Food Chemistry, 2017Co-Authors: Huimin Zhao, Xiaona Guo, Kexue ZhuAbstract:To improve the nutritional, physical and flavor properties of Wheat Bran, yeast and lactic acid bacteria (LAB) were used for fermenting Wheat Bran in solid state. Appearance properties, nutritional properties, microstructure, hydration properties and flavor of raw Bran and fermented Bran were evaluated. After treatments, water extractable arabinoxylans were 3-4 times higher than in raw Bran. Total dietary fiber and soluble dietary fiber increased after solid state fermentation. Over 20% of phytic acid was degraded. Microstructure changes and protein degradation were observed in fermented Brans. Water holding capacity and water retention capacity of fermented Brans were improved. Results suggest that solid state fermentation is an effective way to improve the properties of Wheat Brans.
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effect of ultrafine grinding on hydration and antioxidant properties of Wheat Bran dietary fiber
Food Research International, 2010Co-Authors: Kexue Zhu, Sheng Huang, Wei Peng, Haifeng Qian, Huiming ZhouAbstract:Abstract Wheat Bran dietary fiber (DF) powders was prepared by ultrafine grinding, whose effects were investigated on the composition, hydration and antioxidant properties of the Wheat Bran DF products. The results showed that ultrafine grinding could effectively pulverize the fiber particles to submicron scale. As particle size decrease, the hydration properties (water holding capacity, water retention capacity and swelling capacity) of Wheat Bran DF were significantly (p
De Paepe Kim - One of the best experts on this subject based on the ideXlab platform.
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Wheat Bran as a driver of gut microbiota niche diversification and spatial organisation
Ghent University. Faculty of Bioscience Engineering, 2021Co-Authors: De Paepe KimAbstract:The world population growth and increasing urbanisation continue to pose challenges with respect to a sustainable and adequate food supply. Additionally, the dietary transition towards an energy dense, fat and sugar-rich Western diet is accompanied by an increased incidence of affluent diseases, putting strains on the health care systems. It becomes increasingly clear that the relation between health and diet is a three-way interaction, involving the gut microbiota. This dense microbial community living in symbiosis with the human host thrives on incompletely digested food residues, mainly consisting of complex carbohydrates known as dietary fibres, reaching the gastrointestinal tract. Despite the presumed health benefits of dietary fibre, the recommended daily intake of 25-38 g is not met by most people. The outer layers of a Wheat kernel, collectively termed Wheat Bran, are an abundantly available inexpensive side-stream from the Wheat milling industry, rich in dietary fibres. To substantiate the potential for valorisation of this agro-industrial residue as a health-promoting human food ingredient, a detailed study of the substrate metabolisation at the level of the colon is required. Therefore, we conducted a series of *in vitro* experiments with faecal inocula from different human individuals to characterise the functional and microbial community response to Wheat Bran. Wheat Bran supplementation increased the production of short chain fatty acid (SCFA), which are instrumental for the human host energy balance, providing up to 10\% of the daily energy requirements. SCFA production started off between 4 to 12 h after inoculation and continued to increase throughout time up to 72 h in batch experiments and during the 24 h residence time in the proximal and subsequently distal colon compartment of the semi-continuous Dietary Particle-Mucosal-Simulator of the Human Intestinal Microbial Ecosystem (DP-M-SHIME). Modifying the Wheat Bran physicochemical properties allowed control over the extent of SCFA production. Wheat Bran fractions depleted in starch, and enriched in cellulose and highly Branched arabinoxylans (high A/X ratio) resulted in reduced SCFA levels. The largest determinant of SCFA production, however, was the faecal microbiota origin. Inter-individual differences, along with the pH, also dictated the nature of the produced SCFA. Depending on the donor, Wheat Bran stimulated the production of propionate and butyrate, which are known to confer physiological benefits, by acting as an inhibitor for the cholesterol synthesis or as an anti-carcinogenic and anti-inflammatory agent amongst others. The diversifying functional response can be linked to the individual's microbial community composition, which changed in an individually dependent manner in response to Wheat Bran administration. Wheat Bran is a complex insoluble substrate representing a challenging functional niche for bacteria, as its fermentation requires the solubilisation of the constituting polysaccharides and proteins. It has been hypothesised that attachment to the Wheat Bran substrate could promote a more efficient substrate utilisation and breakdown and might support cross-feeding interactions between the neighbouring attached bacteria. In our *in vitro* experiments we demonstrated that the Bran-attached community largely differed from the luminal or mucosal community, down to the species level. Depending on the pH, colon region conditions, nutritional load and faecal donor, a broad range of species, including *Bacteroides ovatus*, *Bacteroides cellulosilyticus*, *Bacteroides stercoris*, *Bacteroides eggerthii*, *Bacteroides xylanisolvens*, *Bifidobacterium faecale/adolescentis*, *Clostridium* spp., *Coprococcus eutactus*, *Dialister succinatiphilus/propionicifaciens*, *Eubacterium rectale*, *Fusobacterium* spp., *Hungatella hathewayi*, *Lactobacillus* spp., *Megamonas* spp., *Prevotella copri* and *Roseburia faecis* were found enriched on the Wheat Bran particles. Some of these species have the documented ability to utilise complex Wheat Bran fibres, while other species probably rely on cross-feeding on mono- and oligosaccharides to obtain their energy. The mechanisms and driving forces governing the Wheat Bran attachment remain to be further elucidated, in order to fully exploit the potential of Wheat Bran as a modulator of the gut microbiota. The preserved microbial diversity and improved ecosystem resilience towards an antibiotic stressor are a promising lead for future research
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Isolation of Wheat Bran-colonizing and metabolizing species from the human fecal microbiota
'PeerJ', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Van De Walle, Davy, Dewettinck Koen, Raes Jeroen, Courtin Christophe, Meysman Filip, Van De Wiele, TomAbstract:Undigestible, insoluble food particles, such as Wheat Bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in Wheat Bran fermentation involves the poorly studied solubilization of fibers from the complex insoluble Wheat Bran structure. Attachment of bacteria has been suggested to promote the efficient hydrolysis of insoluble substrates, but the mechanisms and drivers of this microbial attachment and colonization, as well as subsequent fermentation remain to be elucidated. We have previously shown that an individually dependent subset of gut bacteria is able to colonize the Wheat Bran residue. Here, we isolated these Bran-attached microorganisms, which can then be used to gain mechanistic insights in future pure culture experiments. Four healthy fecal donors were screened to account for inter-individual differences in gut microbiota composition. A combination of a direct plating and enrichment method resulted in the isolation of a phylogenetically diverse set of species, belonging to the Bacteroidetes, Firmicutes, Proteobacteria and Actinobacteria phyla. A comparison with 16S rRNA gene sequences that were found enriched on Wheat Bran particles in previous studies, however, showed that the isolates do not yet cover the entire diversity of Wheat-Bran colonizing species, comprising among others a broad range of Prevotella, Bacteroides and Clostridium cluster XIVa species. We, therefore, suggest several modifications to the experiment set-up to further expand the array of isolated species.status: publishe
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Isolation of Wheat Bran-colonizing and metabolizing species from the human fecal microbiota
'PeerJ', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Meysman F.j.r., Van De Walle, Davy, Dewettinck Koen, Raes Jeroen, Courtin Christophe, Van De Wiele, TomAbstract:Undigestible, insoluble food particles, such as Wheat Bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in Wheat Bran fermentation involves the poorly studied solubilization of fibers from the complex insoluble Wheat Bran structure. Attachment of bacteria has been suggested to promote the efficient hydrolysis of insoluble substrates, but the mechanisms and drivers of this microbial attachment and colonization, as well as subsequent fermentation remain to be elucidated. We have previously shown that an individually dependent subset of gut bacteria is able to colonize the Wheat Bran residue. Here, we isolated these Bran-attached microorganisms, which can then be used to gain mechanistic insights in future pure culture experiments. Four healthy fecal donors were screened to account for inter-individual differences in gut microbiota composition. A combination of a direct plating and enrichment method resulted in the isolation of a phylogenetically diverse set of species, belonging to the Bacteroidetes, Firmicutes, Proteobacteria and Actinobacteria phyla. A comparison with 16S rRNA gene sequences that were found enriched on Wheat Bran particles in previous studies, however, showed that the isolates do not yet cover the entire diversity of Wheat-Bran colonizing species, comprising among others a broad range of Prevotella, Bacteroides and Clostridium cluster XIVa species. We, therefore, suggest several modifications to the experiment set-up to further expand the array of isolated species.BT/Cell Systems EngineeringBT/Environmental Biotechnolog
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Modification of Wheat Bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
'Royal Society of Chemistry (RSC)', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Van De Walle, Davy, Dewettinck Koen, Meysman Filip, Courtin, Christophe M, Van De Wiele, TomAbstract:Dietary modulation can alter the gut microbiota composition and activity, in turn affecting health. Particularly, dietary fibre rich foods, such as Wheat Bran, are an important nutrient source for the gut microbiota. Several processing methods have been developed to modify the functional, textural and breadmaking properties of Wheat Bran, which can affect the gut microbiota. We therefore studied the effect of enzyme treatment, particle size reduction and Wheat kernel pearling on the faecal microbiota of ten healthy individuals. The most commonly studied health marker, associated to the gut microbiota activity is Short Chain Fatty Acid (SCFA) production. This study shows that modifying Wheat Bran physicochemical properties allows control over the extent and the rate of SCFA production by the faecal microbiota. Wheat Bran pericarp fractions, depleted in starch and enriched in cellulose and highly Branched arabinoxylans, were poorly fermentable compared to unmodified Wheat Bran, thus resulting in a reduced SCFA production with up to 20 mM. The nature of the SCFA, however, largely depends on the donor and can be linked to the individual's gut microbiota composition. The latter changed in an individually dependent manner in response to Wheat Bran modification. Some product dependent significant differences could still be identified across the ten donors. This product effect is more pronounced in the microbial community attached to the Wheat Bran residue as compared to the luminal microbial community. Generally, we find lower levels of Firmicutes, Bacteroidetes and Bifidobacterium and a higher abundance of Proteobacteria in the pericarp enriched Wheat Bran fractions, compared to unmodified Wheat Bran
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Modification of Wheat Bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
'Royal Society of Chemistry (RSC)', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Van De Walle, Davy, Dewettinck Koen, Meysman Filip, Courtin, Christophe M, Van De Wiele, TomAbstract:Dietary modulation can alter the gut microbiota composition and activity, in turn affecting health. Particularly, dietary fibre rich foods, such as Wheat Bran, are an important nutrient source for the gut microbiota. Several processing methods have been developed to modify the functional, textural and breadmaking properties of Wheat Bran, which can affect the gut microbiota. We therefore studied the effect of enzyme treatment, particle size reduction and Wheat kernel pearling on the faecal microbiota of ten healthy individuals. The most commonly studied health marker, associated to the gut microbiota activity is Short Chain Fatty Acid (SCFA) production. This study shows that modifying Wheat Bran physicochemical properties allows control over the extent and the rate of SCFA production by the faecal microbiota. Wheat Bran pericarp fractions, depleted in starch and enriched in cellulose and highly Branched arabinoxylans, were poorly fermentable compared to unmodified Wheat Bran, thus resulting in a reduced SCFA production with up to 20 mM. The nature of the SCFA, however, largely depends on the donor and can be linked to the individual's gut microbiota composition. The latter changed in an individually dependent manner in response to Wheat Bran modification. Some product dependent significant differences could still be identified across the ten donors. This product effect is more pronounced in the microbial community attached to the Wheat Bran residue as compared to the luminal microbial community. Generally, we find lower levels of Firmicutes, Bacteroidetes and Bifidobacterium and a higher abundance of Proteobacteria in the pericarp enriched Wheat Bran fractions, compared to unmodified Wheat Bran.status: publishe
Maarten A.i. Schutyser - One of the best experts on this subject based on the ideXlab platform.
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arabinoxylans concentrates from Wheat Bran by electrostatic separation
Journal of Food Engineering, 2015Co-Authors: Jue Wang, Erik Smits, R M Boom, Maarten A.i. SchutyserAbstract:Abstract Electrostatic separation has been recently proposed as a novel method to fractionate Wheat Bran into valuable ingredient fractions. However, systematic study into the influence of parameters on electrostatic separation was lacking. Therefore, this study aimed at a more detailed evaluation of electrostatic separation for enriching arabinoxylans (AX) from Wheat Bran. The influence of Wheat Bran particle size, carrier gas velocity and charging tube length were investigated with a lab-scale electrostatic separator. A combination of larger particle size ( D [4,3] of 210 μm compared to 110 μm), higher gas velocity (>28 m/s) and shorter charging tube (125 mm compared to 225 mm) can sufficiently charge the particles, and at the mean time avoid agglomeration by oppositely charged particles. With the optimal settings, single step electrostatic separation of Wheat Bran could increase the AX content from 23% dm to 30% dm, which is similar as can be obtained by sieving. However, in comparison to sieving, the yield of the enriched fraction from electrostatic separation is lower due to the horizontal design of the setup. Improvement of the yield is expected when adjusting the system design from horizontal to vertical. A sieving step added after the electrostatic separation could effectively remove starch and protein and resulted in a fraction with an AX content of 43% dm, which is around the theoretical maximum value that can be reached by dry fractionation.
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arabinoxylans concentrates from Wheat Bran by electrostatic separation
Journal of Food Engineering, 2015Co-Authors: Jue Wang, Erik Smits, R M Boom, Maarten A.i. SchutyserAbstract:Abstract Electrostatic separation has been recently proposed as a novel method to fractionate Wheat Bran into valuable ingredient fractions. However, systematic study into the influence of parameters on electrostatic separation was lacking. Therefore, this study aimed at a more detailed evaluation of electrostatic separation for enriching arabinoxylans (AX) from Wheat Bran. The influence of Wheat Bran particle size, carrier gas velocity and charging tube length were investigated with a lab-scale electrostatic separator. A combination of larger particle size ( D [4,3] of 210 μm compared to 110 μm), higher gas velocity (>28 m/s) and shorter charging tube (125 mm compared to 225 mm) can sufficiently charge the particles, and at the mean time avoid agglomeration by oppositely charged particles. With the optimal settings, single step electrostatic separation of Wheat Bran could increase the AX content from 23% dm to 30% dm, which is similar as can be obtained by sieving. However, in comparison to sieving, the yield of the enriched fraction from electrostatic separation is lower due to the horizontal design of the setup. Improvement of the yield is expected when adjusting the system design from horizontal to vertical. A sieving step added after the electrostatic separation could effectively remove starch and protein and resulted in a fraction with an AX content of 43% dm, which is around the theoretical maximum value that can be reached by dry fractionation.
Van De Walle, Davy - One of the best experts on this subject based on the ideXlab platform.
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Isolation of Wheat Bran-colonizing and metabolizing species from the human fecal microbiota
'PeerJ', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Van De Walle, Davy, Dewettinck Koen, Raes Jeroen, Courtin Christophe, Meysman Filip, Van De Wiele, TomAbstract:Undigestible, insoluble food particles, such as Wheat Bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in Wheat Bran fermentation involves the poorly studied solubilization of fibers from the complex insoluble Wheat Bran structure. Attachment of bacteria has been suggested to promote the efficient hydrolysis of insoluble substrates, but the mechanisms and drivers of this microbial attachment and colonization, as well as subsequent fermentation remain to be elucidated. We have previously shown that an individually dependent subset of gut bacteria is able to colonize the Wheat Bran residue. Here, we isolated these Bran-attached microorganisms, which can then be used to gain mechanistic insights in future pure culture experiments. Four healthy fecal donors were screened to account for inter-individual differences in gut microbiota composition. A combination of a direct plating and enrichment method resulted in the isolation of a phylogenetically diverse set of species, belonging to the Bacteroidetes, Firmicutes, Proteobacteria and Actinobacteria phyla. A comparison with 16S rRNA gene sequences that were found enriched on Wheat Bran particles in previous studies, however, showed that the isolates do not yet cover the entire diversity of Wheat-Bran colonizing species, comprising among others a broad range of Prevotella, Bacteroides and Clostridium cluster XIVa species. We, therefore, suggest several modifications to the experiment set-up to further expand the array of isolated species.status: publishe
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Isolation of Wheat Bran-colonizing and metabolizing species from the human fecal microbiota
'PeerJ', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Meysman F.j.r., Van De Walle, Davy, Dewettinck Koen, Raes Jeroen, Courtin Christophe, Van De Wiele, TomAbstract:Undigestible, insoluble food particles, such as Wheat Bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in Wheat Bran fermentation involves the poorly studied solubilization of fibers from the complex insoluble Wheat Bran structure. Attachment of bacteria has been suggested to promote the efficient hydrolysis of insoluble substrates, but the mechanisms and drivers of this microbial attachment and colonization, as well as subsequent fermentation remain to be elucidated. We have previously shown that an individually dependent subset of gut bacteria is able to colonize the Wheat Bran residue. Here, we isolated these Bran-attached microorganisms, which can then be used to gain mechanistic insights in future pure culture experiments. Four healthy fecal donors were screened to account for inter-individual differences in gut microbiota composition. A combination of a direct plating and enrichment method resulted in the isolation of a phylogenetically diverse set of species, belonging to the Bacteroidetes, Firmicutes, Proteobacteria and Actinobacteria phyla. A comparison with 16S rRNA gene sequences that were found enriched on Wheat Bran particles in previous studies, however, showed that the isolates do not yet cover the entire diversity of Wheat-Bran colonizing species, comprising among others a broad range of Prevotella, Bacteroides and Clostridium cluster XIVa species. We, therefore, suggest several modifications to the experiment set-up to further expand the array of isolated species.BT/Cell Systems EngineeringBT/Environmental Biotechnolog
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Modification of Wheat Bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
'Royal Society of Chemistry (RSC)', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Van De Walle, Davy, Dewettinck Koen, Meysman Filip, Courtin, Christophe M, Van De Wiele, TomAbstract:Dietary modulation can alter the gut microbiota composition and activity, in turn affecting health. Particularly, dietary fibre rich foods, such as Wheat Bran, are an important nutrient source for the gut microbiota. Several processing methods have been developed to modify the functional, textural and breadmaking properties of Wheat Bran, which can affect the gut microbiota. We therefore studied the effect of enzyme treatment, particle size reduction and Wheat kernel pearling on the faecal microbiota of ten healthy individuals. The most commonly studied health marker, associated to the gut microbiota activity is Short Chain Fatty Acid (SCFA) production. This study shows that modifying Wheat Bran physicochemical properties allows control over the extent and the rate of SCFA production by the faecal microbiota. Wheat Bran pericarp fractions, depleted in starch and enriched in cellulose and highly Branched arabinoxylans, were poorly fermentable compared to unmodified Wheat Bran, thus resulting in a reduced SCFA production with up to 20 mM. The nature of the SCFA, however, largely depends on the donor and can be linked to the individual's gut microbiota composition. The latter changed in an individually dependent manner in response to Wheat Bran modification. Some product dependent significant differences could still be identified across the ten donors. This product effect is more pronounced in the microbial community attached to the Wheat Bran residue as compared to the luminal microbial community. Generally, we find lower levels of Firmicutes, Bacteroidetes and Bifidobacterium and a higher abundance of Proteobacteria in the pericarp enriched Wheat Bran fractions, compared to unmodified Wheat Bran
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Modification of Wheat Bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
'Royal Society of Chemistry (RSC)', 2019Co-Authors: De Paepe Kim, Verspreet Joran, Rezaei, Mohammad Naser, Martinez, Silvia Hidalgo, Van De Walle, Davy, Dewettinck Koen, Meysman Filip, Courtin, Christophe M, Van De Wiele, TomAbstract:Dietary modulation can alter the gut microbiota composition and activity, in turn affecting health. Particularly, dietary fibre rich foods, such as Wheat Bran, are an important nutrient source for the gut microbiota. Several processing methods have been developed to modify the functional, textural and breadmaking properties of Wheat Bran, which can affect the gut microbiota. We therefore studied the effect of enzyme treatment, particle size reduction and Wheat kernel pearling on the faecal microbiota of ten healthy individuals. The most commonly studied health marker, associated to the gut microbiota activity is Short Chain Fatty Acid (SCFA) production. This study shows that modifying Wheat Bran physicochemical properties allows control over the extent and the rate of SCFA production by the faecal microbiota. Wheat Bran pericarp fractions, depleted in starch and enriched in cellulose and highly Branched arabinoxylans, were poorly fermentable compared to unmodified Wheat Bran, thus resulting in a reduced SCFA production with up to 20 mM. The nature of the SCFA, however, largely depends on the donor and can be linked to the individual's gut microbiota composition. The latter changed in an individually dependent manner in response to Wheat Bran modification. Some product dependent significant differences could still be identified across the ten donors. This product effect is more pronounced in the microbial community attached to the Wheat Bran residue as compared to the luminal microbial community. Generally, we find lower levels of Firmicutes, Bacteroidetes and Bifidobacterium and a higher abundance of Proteobacteria in the pericarp enriched Wheat Bran fractions, compared to unmodified Wheat Bran.status: publishe
