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Zhu Y, Chen B, Zhang X, Akbar MT, Wu T, Zhang Y, Zhi L, Shen Q. Exploration of the Muribaculaceae Family in the Gut Microbiota: Diversity, Metabolism, and Function. Nutrients 2024; 16:2660. [PMID: 39203797 PMCID: PMC11356848 DOI: 10.3390/nu16162660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2024] [Revised: 08/06/2024] [Accepted: 08/07/2024] [Indexed: 09/03/2024] Open
Abstract
The gut microbiota are mainly composed of Bacteroidetes and Firmicutes and are crucial for metabolism and immunity. Muribaculaceae are a family of bacteria within the order Bacteroidetes. Muribaculaceae produce short-chain fatty acids via endogenous (mucin glycans) and exogenous polysaccharides (dietary fibres). The family exhibits a cross-feeding relationship with probiotics, such as Bifidobacterium and Lactobacillus. The alleviating effects of a plant-based diet on inflammatory bowel disease, obesity, and type 2 diabetes are associated with an increased abundance of Muribaculaceae, a potential probiotic bacterial family. This study reviews the current findings related to Muribaculaceae and systematically introduces their diversity, metabolism, and function. Additionally, the mechanisms of Muribaculaceae in the alleviation of chronic diseases and the limitations in this field of research are introduced.
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Affiliation(s)
- Yiqing Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; (Y.Z.); (B.C.); (X.Z.); (M.T.A.); (T.W.); (Y.Z.); (L.Z.)
| | - Borui Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; (Y.Z.); (B.C.); (X.Z.); (M.T.A.); (T.W.); (Y.Z.); (L.Z.)
| | - Xinyu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; (Y.Z.); (B.C.); (X.Z.); (M.T.A.); (T.W.); (Y.Z.); (L.Z.)
| | - Muhammad Toheed Akbar
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; (Y.Z.); (B.C.); (X.Z.); (M.T.A.); (T.W.); (Y.Z.); (L.Z.)
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Tong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; (Y.Z.); (B.C.); (X.Z.); (M.T.A.); (T.W.); (Y.Z.); (L.Z.)
| | - Yiyun Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; (Y.Z.); (B.C.); (X.Z.); (M.T.A.); (T.W.); (Y.Z.); (L.Z.)
| | - Li Zhi
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; (Y.Z.); (B.C.); (X.Z.); (M.T.A.); (T.W.); (Y.Z.); (L.Z.)
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; (Y.Z.); (B.C.); (X.Z.); (M.T.A.); (T.W.); (Y.Z.); (L.Z.)
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Omedi JO, Li N, Chen C, Cheng X, Huang J, Zhang B, Gao T, Liang L, Zhou Z, Huang W. Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects. Foods 2022; 11:foods11213416. [PMID: 36360031 PMCID: PMC9653669 DOI: 10.3390/foods11213416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/14/2022] [Accepted: 10/14/2022] [Indexed: 12/03/2022] Open
Abstract
This study aimed to investigate the effect of the incorporation of 0–25% pitaya (Hylocereus undatus) fermented by Pediococcus pentosaceus on physicochemical and bioactive properties of yeast-leavened wheat-mung bean bread. The results revealed that β-glucosidase activity increased during dough proofing, which may contribute to changes in dietary fiber. Compared to wheat bread, experimental bread had an increased content of soluble dietary fiber (SDF), total phenolic, total flavonoid, and slowly digestible starch, especially in wheat-mung bean bread prepared with 15% pitaya fermentates (WMB-15F). The effect of bread consumption on systemic inflammation, glucose tolerance, and blood lipid profiles was also evaluated via a mice model. The results indicated that levels of pro-inflammatory cytokines declined and glucose tolerance improved, while LDL and HDL were positively modified compared to control. Furthermore, an increased abundance of Lactobacillus, Lachnospiraceae, and Bifidobacterium spp. was observed in WMB-15F mice. Acetic acid was the dominant short-chain fatty acids (SCFAs) in feces and serum in all groups. Total SCFAs in circulation were highest in WMB-15F mice compared to other groups. In summary, an increased abundance of beneficial gut microbiota and promoted SCFA production might be highly associated with increased SDF and the release of key phenolic compounds during dough proofing, which exerts health benefits aroused from the consumption of yeast-leavened bread.
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Affiliation(s)
- Jacob Ojobi Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ning Li
- Guangzhou Puratos Food Co. Ltd., Guangzhou 511400, China
| | - Cheng Chen
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xin Cheng
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jing Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tiecheng Gao
- Guangzhou Puratos Food Co. Ltd., Guangzhou 511400, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
- Correspondence: (Z.Z.); (W.H.)
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: (Z.Z.); (W.H.)
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Hinsu AT, Tulsani NJ, Panchal KJ, Pandit RJ, Jyotsana B, Dafale NA, Patil NV, Purohit HJ, Joshi CG, Jakhesara SJ. Characterizing rumen microbiota and CAZyme profile of Indian dromedary camel (Camelus dromedarius) in response to different roughages. Sci Rep 2021; 11:9400. [PMID: 33931716 PMCID: PMC8087840 DOI: 10.1038/s41598-021-88943-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Accepted: 04/12/2021] [Indexed: 02/07/2023] Open
Abstract
In dromedary camels, which are pseudo-ruminants, rumen or C1 section of stomach is the main compartment involved in fiber degradation, as in true ruminants. However, as camels are adapted to the harsh and scarce grazing conditions of desert, their ruminal microbiota makes an interesting target of study. The present study was undertaken to generate the rumen microbial profile of Indian camel using 16S rRNA amplicon and shotgun metagenomics. The camels were fed three diets differing in the source of roughage. The comparative metagenomic analysis revealed greater proportions of significant differences between two fractions of rumen content followed by diet associated differences. Significant differences were also observed in the rumen microbiota collected at different time-points of the feeding trial. However, fraction related differences were more highlighted as compared to diet dependent changes in microbial profile from shotgun metagenomics data. Further, 16 genera were identified as part of the core rumen microbiome of Indian camels. Moreover, glycoside hydrolases were observed to be the most abundant among all Carbohydrate-Active enzymes and were dominated by GH2, GH3, GH13 and GH43. In all, this study describes the camel rumen microbiota under different dietary conditions with focus on taxonomic, functional, and Carbohydrate-Active enzymes profiles.
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Affiliation(s)
- Ankit T Hinsu
- Department of Animal Biotechnology, College of Veterinary Science & A.H., Anand Agricultural University, Anand, 388001, India
| | - Nilam J Tulsani
- Department of Animal Biotechnology, College of Veterinary Science & A.H., Anand Agricultural University, Anand, 388001, India
| | - Ketankumar J Panchal
- Department of Animal Biotechnology, College of Veterinary Science & A.H., Anand Agricultural University, Anand, 388001, India
| | - Ramesh J Pandit
- Department of Animal Biotechnology, College of Veterinary Science & A.H., Anand Agricultural University, Anand, 388001, India
| | | | - Nishant A Dafale
- ICAR-Central Arid Zone Research Institute, Jodhpur, 342003, India
| | - Niteen V Patil
- ICAR-National Research Centre On Camel, Bikaner, 334001, India.,ICAR-Central Arid Zone Research Institute, Jodhpur, 342003, India
| | - Hemant J Purohit
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, 440020, India
| | - Chaitanya G Joshi
- Department of Animal Biotechnology, College of Veterinary Science & A.H., Anand Agricultural University, Anand, 388001, India.,Gujarat Biotechnology Research Centre, Gandhinagar, 382010, India
| | - Subhash J Jakhesara
- Department of Animal Biotechnology, College of Veterinary Science & A.H., Anand Agricultural University, Anand, 388001, India.
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Oren A, Garrity GM. Candidatus List No. 2. Lists of names of prokaryotic Candidatus taxa. Int J Syst Evol Microbiol 2021; 71. [PMID: 33881984 DOI: 10.1099/ijsem.0.004671] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Affiliation(s)
- Aharon Oren
- The Institute of Life Sciences, The Hebrew University of Jerusalem, The Edmond J. Safra Campus, 9190401 Jerusalem, Israel
| | - George M Garrity
- Department of Microbiology & Molecular Genetics, Biomedical Physical Sciences, Michigan State University, East Lansing, MI 48824-4320, USA
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