Imperial College London
Alternate

DrStefanoCacciatore

Faculty of Medicine, Department of Metabolism, Digestion and Reproduction

Honorary Research Fellow
 
 
 
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Contact

 

+44 (0)20 7594 2137s.cacciatore

 
 
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Location

 

Institute of Reproductive and Developmental BiologyHammersmith Campus

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Summary

 

Publications

Citation

BibTex format

@article{Maccaferri:2012:10.1002/mnfr.201200046,
author = {Maccaferri, S and Klinder, A and Cacciatore, S and Chitarrari, R and Honda, H and Luchinat, C and Bertini, I and Carnevali, P and Gibson, GR and Brigidi, P and Costabile, A},
doi = {10.1002/mnfr.201200046},
journal = {Molecular Nutrition & Food Research},
pages = {1342--1352},
title = {In vitro fermentation of potential prebiotic flours from natural sources: Impact on the human colonic microbiota and metabolome},
url = {http://dx.doi.org/10.1002/mnfr.201200046},
volume = {56},
year = {2012}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - <jats:sec><jats:title>Scope</jats:title><jats:p>Fibers and prebiotics represent a useful dietary approach for modulating the human gut microbiome. Therefore, aim of the present study was to investigate the impact of four flours (wholegrain rye, wholegrain wheat, chickpeas and lentils 50:50, and barley milled grains), characterized by a naturally high content in dietary fibers, on the intestinal microbiota composition and metabolomic output.</jats:p></jats:sec><jats:sec><jats:title>Methods and results</jats:title><jats:p>A validated threestage continuous fermentative system simulating the human colon was used to resemble the complexity and diversity of the intestinal microbiota. Fluorescence in situ hybridization was used to evaluate the impact of the flours on the composition of the microbiota, while smallmolecule metabolome was assessed by <jats:styled-content style="fixed-case">NMR</jats:styled-content> analysis followed by multivariate pattern recognition techniques. <jats:styled-content style="fixed-case">HT</jats:styled-content>29 cellgrowth curve assay was used to evaluate the modulatory properties of the bacterial metabolites on the growth of intestinal epithelial cells. All the four flours showed positive modulations of the microbiota composition and metabolic activity. Furthermore, none of the flours influenced the growthmodulatory potential of the metabolites toward <jats:styled-content style="fixed-case">HT</jats:styled-content>29 cells.</jats:p></jats:sec><jats:sec><jats:title>Conclusion</jats:title><jats:p>Our findings support the utilization of the tested ingredients in the development of a variety of potentially prebiotic food products aimed at improving gastrointestinal health.</jats:p></jats:sec>
AU  - Maccaferri,S
AU  - Klinder,A
AU  - Cacciatore,S
AU  - Chitarrari,R
AU  - Honda,H
AU  - Luchinat,C
AU  - Bertini,I
AU  - Carnevali,P
AU  - Gibson,GR
AU  - Brigidi,P
AU  - Costabile,A
DO  - 10.1002/mnfr.201200046
EP  - 1352
PY  - 2012///
SN  - 1613-4125
SP  - 1342
TI  - In vitro fermentation of potential prebiotic flours from natural sources: Impact on the human colonic microbiota and metabolome
T2  - Molecular Nutrition & Food Research
UR  - http://dx.doi.org/10.1002/mnfr.201200046
VL  - 56
ER  -
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