Daily Fermented Whey Consumption Alters the Fecal Short-Chain Fatty Acid Profile in Healthy Adults

Nicola Margareta Smith; Niamh G. Maloney; Sophie Shaw; Graham Horgan; Claire Fyfe; Jennifer C. Martin; Andreas  Suter; Karen P. Scott; Alexandra Mary Johnstone

doi:10.3389/fnut.2020.00165

Daily Fermented Whey Consumption Alters the Fecal Short-Chain Fatty Acid Profile in Healthy Adults

Nicola Margareta Smith^* (Corresponding Author), Niamh G. Maloney, Sophie Shaw, Graham Horgan, Claire Fyfe, Jennifer C. Martin, Andreas Suter, Karen P. Scott, Alexandra Mary Johnstone^* (Corresponding Author)

^*Corresponding author for this work

University of Aberdeen

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

17 Downloads (Pure)

Abstract

Gut microbiota influences many aspects of host health including immune, metabolic, and gut health. We examined the effect of a fermented whey concentrate (FWC) drink rich in L-(+)-Lactic acid, consumed daily, in 18 healthy men (n = 5) and women (n = 13) in free-living conditions.Objective: The aims of this 6-weeks pilot trial were to (i) identify changes in the gut microbiota composition and fecal short chain fatty acid (SCFA) profile, and (ii) to monitor changes in glucose homeostasis.Results: Total fecal SCFA (mM) concentration remained constant throughout the intervention. Proportionally, there was a significant change in the composition of different SCFAs compared to baseline. Acetate levels were significantly reduced (−6.5%; p < 0.01), coupled to a significant increase in the relative amounts of propionate (+2.2%; p < 0.01) and butyrate (+4.2%; p < 0.01), respectively. No changes in the relative abundance of any specific bacteria were detected. No significant changes were observed in glucose homeostasis in response to an oral glucose tolerance test.Conclusion: Daily consumption of a fermented whey product led to significant changes in fecal SCFA metabolite profile, indicating some potential prebiotic activity. These changes did not result in any detectable differences in microbiota composition. Post-hoc analysis indicated that baseline microbiota composition might be indicative of participants likely to see changes in SCFA levels. However, due to the lack of a control group these findings would need to be verified in a rigorously controlled trial. Future work is also required to identify the biological mechanisms underlying the observed changes in microbiota activity and to explore if these processes can be harnessed to favorably impact host health.

Original language	English
Article number	165
Pages (from-to)	165
Number of pages	15
Journal	Frontiers in Nutrition
Volume	7
DOIs	https://doi.org/10.3389/fnut.2020.00165
Publication status	Published - 30 Sept 2020

Bibliographical note

FUNDING:
This study was funded by A.Vogel Bioforce AG, Roggwil, Switzerland. NS was co-funded by the School of Medicine, Medical Sciences and Nutrition (University of Aberdeen) and A.Vogel Bioforce AG. The Rowett Institute (University of Aberdeen) receives financial support from the Scottish Government Rural and Environmental Sciences and Analytical Services (RESAS).
ACKNOWLEDGMENTS:
We thank all the volunteers which contributed their time and efforts into enrolling and completing the trial. Further, we are grateful for the staff at the Human Nutrition Unit and Analytical Services at the Rowett Institute for supporting the research and assisting when needed. We would like to thank Brennan Martin at the Center for Genome Enabled Biology of Medicine for his
assistance in DNA sequencing

Keywords

ermented whey concentrate
Microbiota
Short chain fatty acids
Dietary supplementation
postbiotic
microbiota
dietary supplementation
fermented whey concentrate
short chain fatty acids
MICROFLORA
PREVENTION
PROBIOTICS
GUT MICROBIOTA
BUTYRATE-PRODUCING BACTERIA
POSTBIOTICS
DIET
METABOLISM
LACTATE
PREBIOTICS

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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Copyright © 2020 Smith, Maloney, Shaw, Horgan, Fyfe, Martin, Suter, Scott and Johnstone. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.https://creativecommons.org/licenses/by/4.0/
Final published version, 2.11 MBLicence: CC BY

https://www.frontiersin.org/articles/10.3389/fnut.2020.00165/full#supplementary-materialLicence: CC BY

Cite this

@article{442b826f15dc44449e3700e6d163598a,

title = "Daily Fermented Whey Consumption Alters the Fecal Short-Chain Fatty Acid Profile in Healthy Adults",

abstract = "Gut microbiota influences many aspects of host health including immune, metabolic, and gut health. We examined the effect of a fermented whey concentrate (FWC) drink rich in L-(+)-Lactic acid, consumed daily, in 18 healthy men (n = 5) and women (n = 13) in free-living conditions.Objective: The aims of this 6-weeks pilot trial were to (i) identify changes in the gut microbiota composition and fecal short chain fatty acid (SCFA) profile, and (ii) to monitor changes in glucose homeostasis.Results: Total fecal SCFA (mM) concentration remained constant throughout the intervention. Proportionally, there was a significant change in the composition of different SCFAs compared to baseline. Acetate levels were significantly reduced (−6.5%; p < 0.01), coupled to a significant increase in the relative amounts of propionate (+2.2%; p < 0.01) and butyrate (+4.2%; p < 0.01), respectively. No changes in the relative abundance of any specific bacteria were detected. No significant changes were observed in glucose homeostasis in response to an oral glucose tolerance test.Conclusion: Daily consumption of a fermented whey product led to significant changes in fecal SCFA metabolite profile, indicating some potential prebiotic activity. These changes did not result in any detectable differences in microbiota composition. Post-hoc analysis indicated that baseline microbiota composition might be indicative of participants likely to see changes in SCFA levels. However, due to the lack of a control group these findings would need to be verified in a rigorously controlled trial. Future work is also required to identify the biological mechanisms underlying the observed changes in microbiota activity and to explore if these processes can be harnessed to favorably impact host health.",

keywords = "ermented whey concentrate, Microbiota, Short chain fatty acids, Dietary supplementation, postbiotic, microbiota, dietary supplementation, fermented whey concentrate, short chain fatty acids, MICROFLORA, PREVENTION, PROBIOTICS, GUT MICROBIOTA, BUTYRATE-PRODUCING BACTERIA, POSTBIOTICS, DIET, METABOLISM, LACTATE, PREBIOTICS",

author = "Smith, {Nicola Margareta} and Maloney, {Niamh G.} and Sophie Shaw and Graham Horgan and Claire Fyfe and Martin, {Jennifer C.} and Andreas Suter and Scott, {Karen P.} and Johnstone, {Alexandra Mary}",

note = "FUNDING: This study was funded by A.Vogel Bioforce AG, Roggwil, Switzerland. NS was co-funded by the School of Medicine, Medical Sciences and Nutrition (University of Aberdeen) and A.Vogel Bioforce AG. The Rowett Institute (University of Aberdeen) receives financial support from the Scottish Government Rural and Environmental Sciences and Analytical Services (RESAS). ACKNOWLEDGMENTS: We thank all the volunteers which contributed their time and efforts into enrolling and completing the trial. Further, we are grateful for the staff at the Human Nutrition Unit and Analytical Services at the Rowett Institute for supporting the research and assisting when needed. We would like to thank Brennan Martin at the Center for Genome Enabled Biology of Medicine for his assistance in DNA sequencing",

year = "2020",

month = sep,

day = "30",

doi = "10.3389/fnut.2020.00165",

language = "English",

volume = "7",

pages = "165",

journal = "Frontiers in Nutrition",

issn = "2296-861X",

publisher = "Frontiers Media S.A.",

}

TY - JOUR

T1 - Daily Fermented Whey Consumption Alters the Fecal Short-Chain Fatty Acid Profile in Healthy Adults

AU - Smith, Nicola Margareta

AU - Maloney, Niamh G.

AU - Shaw, Sophie

AU - Horgan, Graham

AU - Fyfe, Claire

AU - Martin, Jennifer C.

AU - Suter, Andreas

AU - Scott, Karen P.

AU - Johnstone, Alexandra Mary

N1 - FUNDING: This study was funded by A.Vogel Bioforce AG, Roggwil, Switzerland. NS was co-funded by the School of Medicine, Medical Sciences and Nutrition (University of Aberdeen) and A.Vogel Bioforce AG. The Rowett Institute (University of Aberdeen) receives financial support from the Scottish Government Rural and Environmental Sciences and Analytical Services (RESAS). ACKNOWLEDGMENTS: We thank all the volunteers which contributed their time and efforts into enrolling and completing the trial. Further, we are grateful for the staff at the Human Nutrition Unit and Analytical Services at the Rowett Institute for supporting the research and assisting when needed. We would like to thank Brennan Martin at the Center for Genome Enabled Biology of Medicine for his assistance in DNA sequencing

PY - 2020/9/30

Y1 - 2020/9/30

N2 - Gut microbiota influences many aspects of host health including immune, metabolic, and gut health. We examined the effect of a fermented whey concentrate (FWC) drink rich in L-(+)-Lactic acid, consumed daily, in 18 healthy men (n = 5) and women (n = 13) in free-living conditions.Objective: The aims of this 6-weeks pilot trial were to (i) identify changes in the gut microbiota composition and fecal short chain fatty acid (SCFA) profile, and (ii) to monitor changes in glucose homeostasis.Results: Total fecal SCFA (mM) concentration remained constant throughout the intervention. Proportionally, there was a significant change in the composition of different SCFAs compared to baseline. Acetate levels were significantly reduced (−6.5%; p < 0.01), coupled to a significant increase in the relative amounts of propionate (+2.2%; p < 0.01) and butyrate (+4.2%; p < 0.01), respectively. No changes in the relative abundance of any specific bacteria were detected. No significant changes were observed in glucose homeostasis in response to an oral glucose tolerance test.Conclusion: Daily consumption of a fermented whey product led to significant changes in fecal SCFA metabolite profile, indicating some potential prebiotic activity. These changes did not result in any detectable differences in microbiota composition. Post-hoc analysis indicated that baseline microbiota composition might be indicative of participants likely to see changes in SCFA levels. However, due to the lack of a control group these findings would need to be verified in a rigorously controlled trial. Future work is also required to identify the biological mechanisms underlying the observed changes in microbiota activity and to explore if these processes can be harnessed to favorably impact host health.

AB - Gut microbiota influences many aspects of host health including immune, metabolic, and gut health. We examined the effect of a fermented whey concentrate (FWC) drink rich in L-(+)-Lactic acid, consumed daily, in 18 healthy men (n = 5) and women (n = 13) in free-living conditions.Objective: The aims of this 6-weeks pilot trial were to (i) identify changes in the gut microbiota composition and fecal short chain fatty acid (SCFA) profile, and (ii) to monitor changes in glucose homeostasis.Results: Total fecal SCFA (mM) concentration remained constant throughout the intervention. Proportionally, there was a significant change in the composition of different SCFAs compared to baseline. Acetate levels were significantly reduced (−6.5%; p < 0.01), coupled to a significant increase in the relative amounts of propionate (+2.2%; p < 0.01) and butyrate (+4.2%; p < 0.01), respectively. No changes in the relative abundance of any specific bacteria were detected. No significant changes were observed in glucose homeostasis in response to an oral glucose tolerance test.Conclusion: Daily consumption of a fermented whey product led to significant changes in fecal SCFA metabolite profile, indicating some potential prebiotic activity. These changes did not result in any detectable differences in microbiota composition. Post-hoc analysis indicated that baseline microbiota composition might be indicative of participants likely to see changes in SCFA levels. However, due to the lack of a control group these findings would need to be verified in a rigorously controlled trial. Future work is also required to identify the biological mechanisms underlying the observed changes in microbiota activity and to explore if these processes can be harnessed to favorably impact host health.

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KW - Dietary supplementation

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KW - short chain fatty acids

KW - MICROFLORA

KW - PREVENTION

KW - PROBIOTICS

KW - GUT MICROBIOTA

KW - BUTYRATE-PRODUCING BACTERIA

KW - POSTBIOTICS

KW - DIET

KW - METABOLISM

KW - LACTATE

KW - PREBIOTICS

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JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

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Daily Fermented Whey Consumption Alters the Fecal Short-Chain Fatty Acid Profile in Healthy Adults

Abstract

Bibliographical note

Keywords

UN SDGs

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Centre for Genome-Enabled Biology and Medicine

Human Nutrition Unit

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Daily Fermented Whey Consumption Alters the Fecal Short-Chain Fatty Acid Profile in Healthy Adults

Abstract

Bibliographical note

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Equipment

Centre for Genome-Enabled Biology and Medicine

Human Nutrition Unit

Cite this