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Title An Investigation of the Prebiotic Potential of Irish Seaweeds
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Type Poster Presentation |
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Theme Probiotics and Prebiotics: Excellence in Science and Clinical Translation |
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Topic Development of Probiotic and Prebiotic Foods, Medical Foods, Supplements and Drugs |
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Main Author Kenneth G. Collins1 |
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Presenting Author Paul Cherry1 2 3 |
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Co-Author Paul Cherry1 2 3 Conall R. Strain1 2 3 Philip J. Allsopp3 Thomas J. Smyth5 Emeir M. McSorley3 Gerald F. Fitzgerald4 R. Paul Ross2 4 Catherine Stanton1 2 |
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Department / Institution / Country Food Biosciences / Teagasc Food Research Centre Moorepark / Ireland1 APC Microbiome Institute / University College Cork / Ireland2 Nutrition Innovation Centre for Food and Health / Ulster University / United Kingdom3 Department of Microbiology / University College Cork / Ireland4 Department of Life Sciences / Institute of Technology Sligo / Ireland5 |
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Background and Rationale Seaweed-derived dietary fibre, including alginates, fucoidans and laminarins from brown seaweeds such as Fucus serratus, and agarans, xylans and carrageenans from red seaweeds such as Chondrus crispus, may provide prebiotic substrates for the human gut microbiota. |
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Objectives: Indicates the purpose of the study This study investigated the prebiotic potential of a Fucus serratus polysaccharide extract (FSE) and a Chondrus crispus depolymerised polysaccharide extract (CCE), using in-vitro batch culture fermentations. |
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Methodology: Describe pertinent experimental procedures Anaerobic, pH, and temperature controlled fermentation vessels were inoculated with a pooled faecal slurry (20% v/v), containing either FSE, CCE, FOS (positive control) or cellulose (negative control) as the sole carbon source (1% w/v, n=3). Samples were taken at 0, 5, 10, 24, 36 and 48h for culture based enumeration of Bifidobacterium and Lactobacillus, SCFA analysis, and 16S rRNA sequencing. |
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Results: Summarize the results of the research FSE significantly increased propionate, acetate, and total SCFA production by 2.3-fold, 1.4-fold, and 1.5-fold, respectively after 24h (p<0.05), with no significant changes in butyrate production. The proportion of propionate production was also significantly increased (24% FSE vs. 15% cellulose control). 16S rRNA sequencing revealed that FSE had no effect upon Bifidobacterium and Lactobacillus abundance after 24h, however, the propionate producing genus Parabacteroides and the family Veillonellaceae were significantly increased. CCE had no impact upon acetate and butyrate production, but significantly increased propionate and total SCFA production after 24h (p<0.05). 16S rRNA sequencing revealed no notable impact on the relative abundance of Bifidobacterium and Lactobacillus after 24h compared with the cellulose control, and the Christensenellaceae family were reduced. A significant increase in Bacteroidales family S24-7 was observed relative to FOS. |
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Conclusions: State the main conclusions These data indicate that polysaccharides extracted from Fucus serratus and Chondrus crispus may favourably modulate gut microbial composition and metabolic activity, with Fucus serratus having more profound effects, but extract characterisation and in-vivo evidence with health-related end points is required to validate seaweeds as a novel source of prebiotics. |