Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries
Introduction. Berries contain high amounts of dietary fibre and flavonoids and have been associated with improved metabolic health. The mechanisms are not clear but the formation of SCFAs, especially propionic and butyric acids, could be important. The potent antioxidant and antimicrobial properties...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | Journal of Nutrition and Metabolism |
| Online Access: | http://dx.doi.org/10.1155/2013/202534 |
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| author | Greta Jakobsdottir Narda Blanco Jie Xu Siv Ahrné Göran Molin Olov Sterner Margareta Nyman |
| author_facet | Greta Jakobsdottir Narda Blanco Jie Xu Siv Ahrné Göran Molin Olov Sterner Margareta Nyman |
| author_sort | Greta Jakobsdottir |
| collection | DOAJ |
| description | Introduction. Berries contain high amounts of dietary fibre and flavonoids and have been associated with improved metabolic health. The mechanisms are not clear but the formation of SCFAs, especially propionic and butyric acids, could be important. The potent antioxidant and antimicrobial properties of flavonoids could also be a factor, but little is known about their fate in the gastrointestinal tract. Aim. To compare how blackcurrants, blackberries, raspberries, and Lactobacillus plantarum HEAL19 affect formation of SCFAs, inflammatory status, caecal microbial diversity, and flavonoids. Results and Conclusions. Degradation of the dietary fibre, formation of SCFAs including propionic and butyric acids, the weight of the caecal content and tissue, and the faecal wet and dry weight were all higher in rats fed blackcurrants rather than blackberries or raspberries. However, the microbial diversity of the gut microbiota was higher in rats fed raspberries. The high content of soluble fibre in blackcurrants and the high proportion of mannose-containing polymers might explain these effects. Anthocyanins could only be detected in urine of rats fed blackcurrants, and the excretion was lower with HEAL19. No anthocyanins or anthocyanidins were detected in caecal content or blood. This may indicate uptake in the stomach or small intestine. |
| format | Article |
| id | doaj-art-4e5429f0ba004d34a37de4d6c82115ae |
| institution | Kabale University |
| issn | 2090-0724 2090-0732 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Nutrition and Metabolism |
| spelling | doaj-art-4e5429f0ba004d34a37de4d6c82115ae2025-02-03T01:11:24ZengWileyJournal of Nutrition and Metabolism2090-07242090-07322013-01-01201310.1155/2013/202534202534Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and RaspberriesGreta Jakobsdottir0Narda Blanco1Jie Xu2Siv Ahrné3Göran Molin4Olov Sterner5Margareta Nyman6Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Kemicentrum, Lund University, P.O. Box 124, 221 00 Lund, SwedenCentre for Analysis and Synthesis, Department of Chemistry, Kemicentrum, Lund University, P.O. Box 124, 221 00 Lund, SwedenApplied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Kemicentrum, Lund University, P.O. Box 124, 221 00 Lund, SwedenApplied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Kemicentrum, Lund University, P.O. Box 124, 221 00 Lund, SwedenApplied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Kemicentrum, Lund University, P.O. Box 124, 221 00 Lund, SwedenCentre for Analysis and Synthesis, Department of Chemistry, Kemicentrum, Lund University, P.O. Box 124, 221 00 Lund, SwedenApplied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Kemicentrum, Lund University, P.O. Box 124, 221 00 Lund, SwedenIntroduction. Berries contain high amounts of dietary fibre and flavonoids and have been associated with improved metabolic health. The mechanisms are not clear but the formation of SCFAs, especially propionic and butyric acids, could be important. The potent antioxidant and antimicrobial properties of flavonoids could also be a factor, but little is known about their fate in the gastrointestinal tract. Aim. To compare how blackcurrants, blackberries, raspberries, and Lactobacillus plantarum HEAL19 affect formation of SCFAs, inflammatory status, caecal microbial diversity, and flavonoids. Results and Conclusions. Degradation of the dietary fibre, formation of SCFAs including propionic and butyric acids, the weight of the caecal content and tissue, and the faecal wet and dry weight were all higher in rats fed blackcurrants rather than blackberries or raspberries. However, the microbial diversity of the gut microbiota was higher in rats fed raspberries. The high content of soluble fibre in blackcurrants and the high proportion of mannose-containing polymers might explain these effects. Anthocyanins could only be detected in urine of rats fed blackcurrants, and the excretion was lower with HEAL19. No anthocyanins or anthocyanidins were detected in caecal content or blood. This may indicate uptake in the stomach or small intestine.http://dx.doi.org/10.1155/2013/202534 |
| spellingShingle | Greta Jakobsdottir Narda Blanco Jie Xu Siv Ahrné Göran Molin Olov Sterner Margareta Nyman Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries Journal of Nutrition and Metabolism |
| title | Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries |
| title_full | Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries |
| title_fullStr | Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries |
| title_full_unstemmed | Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries |
| title_short | Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries |
| title_sort | formation of short chain fatty acids excretion of anthocyanins and microbial diversity in rats fed blackcurrants blackberries and raspberries |
| url | http://dx.doi.org/10.1155/2013/202534 |
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