دورية أكاديمية

Preservation of Human Gut Microbiota Inoculums for In Vitro Fermentations Studies

التفاصيل البيبلوغرافية
العنوان: Preservation of Human Gut Microbiota Inoculums for In Vitro Fermentations Studies
المؤلفون: Nelson Mota de Carvalho, Diana Luazi Oliveira, Mayra Anton Dib Saleh, Manuela Pintado, Ana Raquel Madureira
المصدر: Fermentation, Vol 7, Iss 1, p 14 (2021)
بيانات النشر: MDPI AG, 2021.
سنة النشر: 2021
المجموعة: LCC:Fermentation industries. Beverages. Alcohol
مصطلحات موضوعية: gut microbiota viability, glycerol, human in vitro models, colon fermentation, organic acids, preservation, Fermentation industries. Beverages. Alcohol, TP500-660
الوصف: The use of fecal inoculums for in vitro fermentation models requires a viable gut microbiota, capable of fermenting the unabsorbed nutrients. Fresh samples from human donors are used; however, the availability of fresh fecal inoculum and its inherent variability is often a problem. This study aimed to optimize a method of preserving pooled human fecal samples for in vitro fermentation studies. Different conditions and times of storage at −20 °C were tested. In vitro fermentation experiments were carried out for both fresh and frozen inoculums, and the metabolic profile compared. In comparison with the fresh, the inoculum frozen in a PBS and 30% glycerol solution, had a significantly lower (p < 0.05) bacterial count (p < 0.05) were found between the metabolic profiles after 48 h. Hence, a PBS and 30% glycerol solution can be used to maintain the gut microbiota viability during storage at −20 °C for at least 3 months, without interfering with the normal course of colonic fermentation.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2311-5637
Relation: https://www.mdpi.com/2311-5637/7/1/14; https://doaj.org/toc/2311-5637
DOI: 10.3390/fermentation7010014
URL الوصول: https://doaj.org/article/4f1b77e520ac4689974417315ab6dd3c
رقم الأكسشن: edsdoj.4f1b77e520ac4689974417315ab6dd3c
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:23115637
DOI:10.3390/fermentation7010014