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Ion and Molecule Transport in Membrane Systems 2.0
Article

The Concentration of Organic Acids in Cranberry Juice Modulates the Gut Microbiota in Mice

1
Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec, QC G1V 0A6, Canada
2
Laboratoire de Transformation Alimentaire et Procédés ElectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada
3
Québec Heart and Lung Institute, Department of Medicine, Université Laval, Québec, QC G1V 4G5, Canada
4
Fruit d’Or, Villeroy, QC G0S 3K0, Canada
5
TransBioTech, Lévis, QC G6V 6Z3, Canada
*
Author to whom correspondence should be addressed.
Academic Editor: Victor V. Nikonenko
Int. J. Mol. Sci. 2021, 22(21), 11537; https://doi.org/10.3390/ijms222111537
Received: 29 September 2021 / Revised: 18 October 2021 / Accepted: 20 October 2021 / Published: 26 October 2021
(This article belongs to the Special Issue Ion and Molecule Transport in Membrane Systems 2.0)
A daily consumption of cranberry juice (CJ) is linked to many beneficial health effects due to its richness in polyphenols but could also awake some intestinal discomforts due to its organic acid content and possibly lead to intestinal inflammation. Additionally, the impact of such a juice on the gut microbiota is still unknown. Thus, this study aimed to determine the impacts of a daily consumption of CJ and its successive deacidification on the intestinal inflammation and on the gut microbiota in mice. Four deacidified CJs (DCJs) (deacidification rates of 0, 40, 60, and 80%) were produced by electrodialysis with bipolar membrane (EDBM) and administered to C57BL/6J mice for four weeks, while the diet (CHOW) and the water were ad libitum. Different parameters were measured to determine intestinal inflammation when the gut microbiota was profiled. Treatment with a 0% DCJ did not induce intestinal inflammation but increased the gut microbiota diversity and induced a modulation of its functions in comparison with control (water). The effect of the removal of the organic acid content of CJ on the decrease of intestinal inflammation could not be observed. However, deacidification by EDBM of CJ induced an additional increase, in comparison with a 0% DCJ, in the Lachnospiraceae family which have beneficial effects and functions associated with protection of the intestine: the lower the organic acid content, the more bacteria of the Lachnospiraceae family and functions having a positive impact on the gut microbiota. View Full-Text
Keywords: cranberry juice; polyphenols; organic acids; organic acid removal; electrodialysis with bipolar membrane; mice model; intestinal inflammation; gut microbiota cranberry juice; polyphenols; organic acids; organic acid removal; electrodialysis with bipolar membrane; mice model; intestinal inflammation; gut microbiota
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MDPI and ACS Style

Renaud, V.; Houde, V.P.; Pilon, G.; Varin, T.V.; Roblet, C.; Marette, A.; Boutin, Y.; Bazinet, L. The Concentration of Organic Acids in Cranberry Juice Modulates the Gut Microbiota in Mice. Int. J. Mol. Sci. 2021, 22, 11537. https://doi.org/10.3390/ijms222111537

AMA Style

Renaud V, Houde VP, Pilon G, Varin TV, Roblet C, Marette A, Boutin Y, Bazinet L. The Concentration of Organic Acids in Cranberry Juice Modulates the Gut Microbiota in Mice. International Journal of Molecular Sciences. 2021; 22(21):11537. https://doi.org/10.3390/ijms222111537

Chicago/Turabian Style

Renaud, Valentine, Vanessa P. Houde, Geneviève Pilon, Thibault V. Varin, Cyril Roblet, André Marette, Yvan Boutin, and Laurent Bazinet. 2021. "The Concentration of Organic Acids in Cranberry Juice Modulates the Gut Microbiota in Mice" International Journal of Molecular Sciences 22, no. 21: 11537. https://doi.org/10.3390/ijms222111537

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