المؤلفون: Audrey Neyrinck, Julie Rodriguez, Zhengxiao Zhang, Benjamin Seethaler, Florence Mailleux, Joeri Vercammen, Laure B. Bindels, Patrice D. Cani, Julie-Anne Nazare, Véronique Maquet, Martine Laville, Stephan C. Bischoff, Jens Walter, Nathalie Delzenne

مصطلحات موضوعية: digestive, oral, and skin physiology

الوصف: Background: The fermentation of dietary fibers (DF) leads to the production of bioactive metabolites, the most volatile ones being excreted in the breath. The aim of this study was to analyze the profile of exhaled breath volatile metabolites (BVM) and gastro-intestinal symptoms in healthy volunteers after a single ingestion of maltodextrin (placebo) versus chitin-glucan (CG), an insoluble DF previously shown to be fermented into short-chain fatty acids (SCFA) by the human microbiota in vitro.Methods: 4.5 g maltodextrin (day 0) or 4.5 g CG (day 2) were added to a standardized breakfast in fasting healthy volunteers (n=15). BVM were measured using selected ion flow tube mass spectrometry (SIFT-MS) throughout the day, as well as gastrointestinal tolerance by using validated visual analogue scale. Faecal gut microbiota (Illumina 16S rRNA sequencing) and SCFA (gas chromatography with flame-ionization detection) were analyzed prior to intervention. Results: A single ingestion of 4.5 g CG did not induce significant gastrointestinal discomfort. Untargeted metabolomics analysis of breath highlighted that 13 MS-fragments (among 408 obtained from ionizations of breath) discriminate CG versus maltodextrin acute intake in the postprandial state. Targeted analysis revealed that CG increased exhaled butyrate, but also 5 other BVM – including the microbial metabolites 2,3-butanedione and 3-hydroxybutanone – with a peak observed 6h after CG intake. Correlation analyses spotlighted Mitsuokella as a potential genus responsible for the presence of butyric acid, triethylamine and 3-hydroxybutanone in the breath.Conclusion: Measuring BMV in the breath reveals the microbial signature of the fermentation of DF after a single ingestion. This standardized protocol allows to analyze the time-course of released bioactive metabolites that could be proposed as new biomarkers of DF fermentation, potentially linked to their biological properties.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e01d8514c2e53fc8b72afa5b0678e5a4
https://doi.org/10.21203/rs.3.rs-62395/v1