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Perreau C, Thabuis C, Verstrepen L, Ghyselinck J, Marzorati M. Ex Vivo Colonic Fermentation of NUTRIOSE ® Exerts Immuno-Modulatory Properties and Strong Anti-Inflammatory Effects. Nutrients 2023; 15:4229. [PMID: 37836513 PMCID: PMC10574048 DOI: 10.3390/nu15194229] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 09/07/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
NUTRIOSE® (Roquette, Lestrem, France) is a resistant dextrin with well-established prebiotic effects. This study evaluated the indirect effects of pre-digested NUTRIOSE® on host immune response and gut barrier integrity. Fecal samples from eight healthy donors were inoculated in a Colon-on-a-plate® system (ProDigest, Ghent, Belgium) with or without NUTRIOSE® supplementation. Following 48 h fermentation, colonic suspensions were tested in a Caco-2/THP1-Blue™ co-culture system to determine their effects on gut barrier activity (transepithelial electrical resistance) and immune response following lipopolysaccharide stimulation. Additionally, changes in short-chain fatty acid levels (SCFA) and microbial community composition following a 48 h fermentation in the Colon-on-a-plate® system were measured. Across all donors, immune-mediated intestinal barrier damage was significantly reduced with NUTRIOSE®-supplemented colonic suspensions versus blank. Additionally, IL-6 and IL-10 levels were significantly increased, and the level of the neutrophil chemoattractant IL-8 was significantly decreased with NUTRIOSE®-supplemented colonic suspensions versus blank in the co-culture models following lipopolysaccharide stimulation. These beneficial effects of NUTRIOSE® supplementation were likely due to increased acetate and propionate levels and the enrichment of SCFA-producing bacteria. NUTRIOSE® was well fermented by the colonic bacteria of all eight donors and had protective effects on inflammation-induced disruption of the intestinal epithelial barrier and strong anti-inflammatory effects.
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Affiliation(s)
- Caroline Perreau
- Nutrition and Health R&D, Roquette, 1 rue de la Haute Loge, 62136 Lestrem, France; (C.P.); (C.T.)
| | - Clementine Thabuis
- Nutrition and Health R&D, Roquette, 1 rue de la Haute Loge, 62136 Lestrem, France; (C.P.); (C.T.)
| | - Lynn Verstrepen
- ProDigest, Technologiepark 82, 9052 Zwijnaarde, Belgium; (L.V.); (J.G.)
| | - Jonas Ghyselinck
- ProDigest, Technologiepark 82, 9052 Zwijnaarde, Belgium; (L.V.); (J.G.)
| | - Massimo Marzorati
- ProDigest, Technologiepark 82, 9052 Zwijnaarde, Belgium; (L.V.); (J.G.)
- Center for Microbial Ecology and Technology (CMET), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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Hobden MR, Commane DM, Guérin-Deremaux L, Wils D, Thabuis C, Martin-Morales A, Wolfram S, Dìaz A, Collins S, Morais I, Rowland IR, Gibson GR, Kennedy OB. Correction to: Impact of dietary supplementation with resistant dextrin (NUTRIOSE®) on satiety, glycaemia, and related endpoints, in healthy adults. Eur J Nutr 2021; 60:4645. [PMID: 34432116 PMCID: PMC8572208 DOI: 10.1007/s00394-021-02663-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mark R Hobden
- Department of Food and Nutritional Sciences, School of Chemistry, Pharmacy and Food, The University of Reading, Reading, UK
| | - Daniel M Commane
- Faculty of Health and Life Sciences, Northumbria University, Newcastle, UK.
| | | | - Daniel Wils
- Department of Nutrition and Health, Roquette, Lestrem, France
| | | | - Agustin Martin-Morales
- Department of Food and Nutritional Sciences, School of Chemistry, Pharmacy and Food, The University of Reading, Reading, UK
| | - Saskia Wolfram
- Department of Food and Nutritional Sciences, School of Chemistry, Pharmacy and Food, The University of Reading, Reading, UK
| | - Antonio Dìaz
- Department of Food and Nutritional Sciences, School of Chemistry, Pharmacy and Food, The University of Reading, Reading, UK
| | - Sineaid Collins
- Department of Food and Nutritional Sciences, School of Chemistry, Pharmacy and Food, The University of Reading, Reading, UK
| | - Ines Morais
- Department of Food and Nutritional Sciences, School of Chemistry, Pharmacy and Food, The University of Reading, Reading, UK
| | - Ian R Rowland
- Department of Food and Nutritional Sciences, School of Chemistry, Pharmacy and Food, The University of Reading, Reading, UK
| | - Glenn R Gibson
- Department of Food and Nutritional Sciences, School of Chemistry, Pharmacy and Food, The University of Reading, Reading, UK
| | - Orla B Kennedy
- Department of Food and Nutritional Sciences, School of Chemistry, Pharmacy and Food, The University of Reading, Reading, UK
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Prosdocimi EM, Kistler JO, Moazzez R, Thabuis C, Perreau C, Wade WG. Effect of maltitol-containing chewing gum use on the composition of dental plaque microbiota in subjects with active dental caries. J Oral Microbiol 2017; 9:1374152. [PMID: 29081913 PMCID: PMC5646601 DOI: 10.1080/20002297.2017.1374152] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Accepted: 08/23/2017] [Indexed: 11/30/2022] Open
Abstract
Background: Sugar alcohols such as xylitol are incorporated in a number of oral hygiene products for their anti-cariogenic properties while chewing gum is known to be beneficial to oral hygiene. Objective: The aim of this study was to determine the composition of the dental plaque microbiota in patients with active caries before and after using a chewing gum supplemented with maltitol. Design: Forty subjects with active caries were randomly allocated to chew maltitol gum or gum base for two weeks. A healthy control group used gum base for two weeks. Plaque samples were collected before and after treatment and the microbiota analysed by pyrosequencing of 16S rRNA genes. Results: A total of 773,547 sequences were obtained from 117 samples. There was no difference in structure of the bacterial communities between groups (AMOVA). There was a significant difference in community membership between groups, (AMOVA, p=0.009). There was a significant difference between the control group after treatment and the maltitol patient group after treatment (p<0.001). A. naeslundii HOT-176 and Actinomyces HOT-169 were significantly reduced following use of maltitol chewing gum in patients. Conclusions: This study has shown that chewing gum containing maltitol had minor effects on the composition of the plaque microbiome.
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Affiliation(s)
- Erica M Prosdocimi
- Centre for Immunobiology, Blizard Institute, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK
| | - James O Kistler
- Centre for Immunobiology, Blizard Institute, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK
| | - Rebecca Moazzez
- Division of Mucosal and Salivary Biology, King's College London Dental Institute, London, UK
| | | | | | - William G Wade
- Centre for Immunobiology, Blizard Institute, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK
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Schnebelen-Berthier C, Acar N, Pouillart P, Thabuis C, Rodriguez B, Depeint F, Clerc E, Mathiaud A, Bourdillon A, Baert B, Bretillon L, Lecerf JM. Incorporation of lutein and docosahexaenoic acid from dietary microalgae into the retina in quail. Int J Food Sci Nutr 2015; 66:222-9. [DOI: 10.3109/09637486.2014.971227] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
| | - Niyazi Acar
- CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, Equipe Œil, Nutrition et Signalisation, Dijon, France,
- INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, Equipe Œil, Nutrition et Signalisation, Dijon, France,
- Centre des Sciences du Goût et de l’Alimentation, Equipe Œil, Nutrition et Signalisation, Université de Bourgogne, Dijon, France,
| | | | | | | | - Flore Depeint
- Institut Polytechnique LaSalle Beauvais, Beauvais Cedex, France,
| | - Elise Clerc
- Service de Nutrition, Institut Pasteur de Lille, Lille Cedex, France,
| | - Adeline Mathiaud
- SANDERS, Centre d’affaires Odyssée, ZAC Cicé Blossac, Bruz, France
| | - Anne Bourdillon
- SANDERS, Centre d’affaires Odyssée, ZAC Cicé Blossac, Bruz, France
| | | | - Lionel Bretillon
- CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, Equipe Œil, Nutrition et Signalisation, Dijon, France,
- INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, Equipe Œil, Nutrition et Signalisation, Dijon, France,
- Centre des Sciences du Goût et de l’Alimentation, Equipe Œil, Nutrition et Signalisation, Université de Bourgogne, Dijon, France,
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Lecerf JM, Mathiaud A, Thabuis C, Berthier-Schnebelen C, Clerc E, Lefranc C, Bourdillon A. P014: Enrichissement d’œuf de poules pondeuses en lutéine et en DHA avec des microalgues contenues dans leur nourriture. NUTR CLIN METAB 2014. [DOI: 10.1016/s0985-0562(14)70657-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Thabuis C, Cheng CY, Wang X, Pochat M, Han A, Miller L, Wils D, Guerin-Deremaux L. Effects of maltitol and xylitol chewing-gums on parameters involved in dental caries development. Eur J Paediatr Dent 2013; 14:303-308. [PMID: 24313583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
AIM The effects on plaque parameters of sugar free chewing-gums (CG) sweetened with either maltitol or xylitol were assessed to better understand the role polyols can play in dental caries prevention. MATERIALS AND METHODS A double-blind, parallel, randomised, controlled study was conducted in China. Subjects (N = 258, age = 13 to 15 years-old) were divided into 4 groups: 2 receiving polyols CG, containing respectively maltitol or xylitol, a group receiving gum base (placebo) and a negative control group not receiving any gum. CG were chewed for 30 days. This corresponds to a 10 g consumption of polyol per day. Plaque parameters (growth, pH, bacteria and insoluble glucans) were evaluated throughout the experimental period. RESULTS All parameters studied were significantly modified with gum base compared to no-gum: plaque pH increased; plaque growth, bacteria (S. mutans, S. sobrinus, A. viscosus and Lactobacillus) and insoluble glucans decreased. Maltitol and xylitol CG led similarly to a higher plaque pH (AUC, p⋜0.05) on short (at baseline after the first CG consumption) and long term (after 4 weeks of daily CG consumption), with or without saliva stimulation compared to both control and placebo groups. They led to a decrease in plaque growth (p=0.02) over the experimental period compared to controls. Moreover, they significantly reduced the concentration of 4 cariogenic bacteria species (p⋜0.05) in dental plaque compared to gum base. CONCLUSION Sugar free CG sweetened with either maltitol or xylitol can similarly reduce plaque acidogenicity compared to gum base through a decrease in oral bacteria presence. The use of a gum base placebo allowed to isolate effects on parameters involved in dental caries development specific to maltitol and xylitol, and to show these effects were similar.
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Thabuis C, Cazaubiel M, Pichelin M, Wils D, Guerin-Deremaux L. Short-term digestive tolerance of chocolate formulated with maltitol in children. Int J Food Sci Nutr 2011; 61:728-38. [PMID: 20465435 DOI: 10.3109/09637481003766812] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
INTRODUCTION Polyols are molecules of interest for food industries because of their technological and nutritional properties. Maltitol is known for its non-acidogenic and low-energetic properties. Our primary objective was to evaluate the digestive tolerance of maltitol in children. The secondary objective was to compare the organoleptic properties of maltitol and sucrose in chocolate. METHOD Healthy children were included in a double-blind, randomized parallel study versus placebo. The subjects received one dose of either maltitol or sucrose chocolate per week. Increasing doses were tested from 5 to 15 g maltitol in chocolate. Abdominal pain, rumbling, bloating and flatulence scores were evaluated using visual analog scales. RESULTS Some statistical differences on intestinal parameters were observed in the maltitol group compared with placebo, mainly concerning flatulence scores. Nevertheless, these scores remained low and could be considered minor. CONCLUSION Our results suggest that maltitol was well tolerated in children at 15 g in one intake.
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