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Open AccessArticle

In vitro–in vivo Validation of Stimulatory Effect of Oat Ingredients on Lactobacilli

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ProDigest BV, 9052 Ghent, Belgium
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PepsiCo R&D, Barrington, IL 60010, USA
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Teagasc Food Research Centre, Moorepark Fermoy, P61 C996 Cork, Ireland
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APC Microbiome Institute, T12 Cork, Ireland
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School of Biochemistry and Cell Biology, University College Cork, T12 Cork, Ireland
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Atlantia Food Clinical Trials, Heron House Offices, First Floor, Blackpool, T23 Cork, Ireland
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Department of Psychiatry and Neurobehavioural Science, University College Cork, T12 Cork, Ireland
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Center of Microbial Ecology and Technology (CMET), Ghent University, 9000 Ghent, Belgium
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Author to whom correspondence should be addressed.
Academic Editors: Lawrence S. Young and Ana Elena Pérez Cobas
Pathogens 2021, 10(2), 235; https://doi.org/10.3390/pathogens10020235
Received: 24 December 2020 / Revised: 9 February 2021 / Accepted: 11 February 2021 / Published: 19 February 2021
(This article belongs to the Special Issue Current Status of Research on Gut Metabolites and Gut Microbiota)
The prebiotic activity of a commercially available oat product and a novel oat ingredient, at similar β-glucan loads, was tested using a validated in vitro gut model (M-SHIME®). The novel oat ingredient was tested further at lower β-glucan loads in vitro, while the commercially available oat product was assessed in a randomised, single-blind, placebo-controlled, and cross-over human study. Both approaches focused on healthy individuals with mild hypercholesterolemia. In vitro analysis revealed that both oat products strongly stimulated Lactobacillaceae and Bifidobacteriaceae in the intestinal lumen and the simulated mucus layer, and corresponded with enhanced levels of acetate and lactate with cross-feeding interactions leading to an associated increase in propionate and butyrate production. The in vitro prebiotic activity of the novel oat ingredient remained at lower β-glucan levels, indicating the prebiotic potential of the novel oat product. Finally, the stimulation of Lactobacillus spp. was confirmed during the in vivo trial, where lactobacilli abundance significantly increased in the overall population at the end of the intervention period with the commercially available oat product relative to the control product, indicating the power of in vitro gut models in predicting in vivo response of the microbial community to dietary modulation. View Full-Text
Keywords: Bifidobacterium; Lactobacillus; beta-glucan; intestine; microbiota; in vitro–in vivo correlation Bifidobacterium; Lactobacillus; beta-glucan; intestine; microbiota; in vitro–in vivo correlation
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MDPI and ACS Style

Duysburgh, C.; Van den Abbeele, P.; Kamil, A.; Fleige, L.; De Chavez, P.J.; Chu, Y.; Barton, W.; O’Sullivan, O.; Cotter, P.D.; Quilter, K.; Joyce, S.A.; Murphy, M.; DunnGalvin, G.; Dinan, T.G; Marzorati, M. In vitro–in vivo Validation of Stimulatory Effect of Oat Ingredients on Lactobacilli. Pathogens 2021, 10, 235. https://doi.org/10.3390/pathogens10020235

AMA Style

Duysburgh C, Van den Abbeele P, Kamil A, Fleige L, De Chavez PJ, Chu Y, Barton W, O’Sullivan O, Cotter PD, Quilter K, Joyce SA, Murphy M, DunnGalvin G, Dinan TG, Marzorati M. In vitro–in vivo Validation of Stimulatory Effect of Oat Ingredients on Lactobacilli. Pathogens. 2021; 10(2):235. https://doi.org/10.3390/pathogens10020235

Chicago/Turabian Style

Duysburgh, Cindy; Van den Abbeele, Pieter; Kamil, Alison; Fleige, Lisa; De Chavez, Peter J.; Chu, YiFang; Barton, Wiley; O’Sullivan, Orla; Cotter, Paul D.; Quilter, Karina; Joyce, Susan A.; Murphy, Mike; DunnGalvin, Gillian; Dinan, Timothy G; Marzorati, Massimo. 2021. "In vitro–in vivo Validation of Stimulatory Effect of Oat Ingredients on Lactobacilli" Pathogens 10, no. 2: 235. https://doi.org/10.3390/pathogens10020235

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