Next Article in Journal
Measurement of Absolute Acoustic Nonlinearity Parameter Using Laser-Ultrasonic Detection
Next Article in Special Issue
Polyphenol Rich Sugarcane Extract Reduces Body Weight in C57/BL6J Mice Fed a High Fat, High Carbohydrate Diet
Previous Article in Journal
Understanding Balance Control in the Context of Riding a Personal Mobility Device
Previous Article in Special Issue
Deciphering the Antitussive, Expectorant, and Anti-Inflammatory Potentials of ShashamKyeongok-Go and Their Phytochemical Attributes: In Vivo Appraisal in ICR Mice
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Applied Sciences
Volume 11
Issue 9
10.3390/app11094174
applsci-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Effects of Colonic Fermentation Products of Polydextrose, Lactitol and Xylitol on Intestinal Barrier Repair In Vitro

by
Yuan Yue
1,
Ditte S. G. Nielsen
1,
Sofia D. Forssten
2,
Knud Erik B. Knudsen
1,
Markku T. Saarinen
2,
Arthur C. Ouwehand
2 and
Stig Purup
1,*
1
Department of Animal Science, Aarhus University, Foulum, Blichers Allé 20, DK-8830 Tjele, Denmark
2
DuPont Nutrition & Biosciences, Global Health and Nutrition Science, Sokeritehtaantie 20, 02460 Kantvik, Finland
*
Author to whom correspondence should be addressed.
Appl. Sci. 2021, 11(9), 4174; https://doi.org/10.3390/app11094174
Submission received: 30 March 2021 / Revised: 30 April 2021 / Accepted: 1 May 2021 / Published: 3 May 2021
(This article belongs to the Special Issue Functional Food and Chronic Disease)
Browse Figures
Versions Notes

Abstract

Many functional food ingredients improve intestinal barrier function through their colonic fermentation products short chain fatty acids (SCFAs). Effects of individual SCFAs have been well studied, but the effects of SCFA mixtures–colonic fermentation products have been rarely investigated. Therefore, this study used an EnteroMix semi-continuous model to simulate the colonic fermentation of three widely used food ingredients, polydextrose, lactitol and xylitol in vitro, and investigated the effects of their fermentation products on impaired colonic epithelial barrier function through a mucus-secreting human HT29-MTX-E12 cell model. Fermentation of polydextrose and lactitol produced mainly acetate, while fermentation of xylitol produced mainly butyrate and resulted in a much higher butyrate proportion. All fermentation products significantly improved intestinal barrier repairing as measured by increased transepithelial electrical resistance and decreased paracellular permeability. Among these, xylitol fermentation products exhibited better repairing effects than that of polydextrose and lactitol. Correlation analysis showed that the repairing effects were attribute to butyrate but not acetate or propionate, implying that in the fermentation products butyrate may play a major role in improving intestinal barrier function. Our results suggest that functional food ingredients that mainly produce butyrate during fermentation may be of more value for improving gut health related to chronic diseases.
Keywords: short-chain fatty acids (SCFAs); in vitro colonic fermentation; intestinal barrier function; lactitol; polydextrose; xylitol short-chain fatty acids (SCFAs); in vitro colonic fermentation; intestinal barrier function; lactitol; polydextrose; xylitol

Share and Cite

MDPI and ACS Style

Yue, Y.; Nielsen, D.S.G.; Forssten, S.D.; Knudsen, K.E.B.; Saarinen, M.T.; Ouwehand, A.C.; Purup, S. Effects of Colonic Fermentation Products of Polydextrose, Lactitol and Xylitol on Intestinal Barrier Repair In Vitro. Appl. Sci. 2021, 11, 4174. https://doi.org/10.3390/app11094174

AMA Style

Yue Y, Nielsen DSG, Forssten SD, Knudsen KEB, Saarinen MT, Ouwehand AC, Purup S. Effects of Colonic Fermentation Products of Polydextrose, Lactitol and Xylitol on Intestinal Barrier Repair In Vitro. Applied Sciences. 2021; 11(9):4174. https://doi.org/10.3390/app11094174

Chicago/Turabian Style

Yue, Yuan, Ditte S. G. Nielsen, Sofia D. Forssten, Knud Erik B. Knudsen, Markku T. Saarinen, Arthur C. Ouwehand, and Stig Purup. 2021. "Effects of Colonic Fermentation Products of Polydextrose, Lactitol and Xylitol on Intestinal Barrier Repair In Vitro" Applied Sciences 11, no. 9: 4174. https://doi.org/10.3390/app11094174

APA Style

Yue, Y., Nielsen, D. S. G., Forssten, S. D., Knudsen, K. E. B., Saarinen, M. T., Ouwehand, A. C., & Purup, S. (2021). Effects of Colonic Fermentation Products of Polydextrose, Lactitol and Xylitol on Intestinal Barrier Repair In Vitro. Applied Sciences, 11(9), 4174. https://doi.org/10.3390/app11094174

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop