The Association between Delayed Gut Microbiota Maturity in Pre-Term Infants and the Feeding Intolerance—A Pilot Study

Abstract: This study compared gut (fecal) microbiota profiles between pre-term and full-term infants, assuming that pre-term infants without feeding intolerance would have gut microbiota similar to those of full-term infants. A total of 13 pre-term infants (gestational age < 37 weeks, birthweight ≤ 2500 g) and 10 full-term infants were included. The pre-term infants were assigned to the feeding tolerance (FT) group (n = 7) if their daily intake exceeded 100 mL/kg/day at two weeks after birth, or the feeding intolerance (FI) group (n = 6). Microbial DNA from weekly fecal samples was analyzed. The microbiota profiles of the pre-term infants and full-term infants were significantly different (p = 0.0001), as well as the FT and FI groups (p = 0.0009). The full-term group had more diversity, with higher concentrations of facultative anaerobes such as Bifidobacteriaceae and Lactobacteriaceae. The FT group’s gut microbiota matured over four weeks, with higher levels of digestion-related bacteria, while the FI group had more pathogens. In the FI group, a significant difference was observed between the first and second weeks, with no significant differences noted between the first week and the third or fourth weeks. The delay in the development of the pre-term infants’ gut microbiota may be associated with the FI. Keywords: 16S rDNA sequencing; feeing intolerance; fecal microbiota; full-term infants; pre-term infant

APLIKASI SEDUHAN BUNGA ROSELLA (Hibiscus sabdariffa) SEBAGAI ASIDULAN PADA ROTI MANIS BERBASIS TEPUNG GAPLEK

Gaplek flour is processed from cassava (Manihot utilissima), which is dried and milled. Its application as wheat flour substitute in sweet bread brings some minor qualities in final bread volume. In this case, addition of leavening agent such as baking soda and acidulant is crucial. Rosella (Hisbiscus sabdariffa) flower infusion is known with its acidic taste, however, its application as natural acidulant has never been explored before. The purpose of this research is to explore the effect of rosella flower infusion as natural acidulant towards physicochemical characteristic of gaplek flour-based sweet bread. In this research, wheat flour was substituted by gaplek flour in amount of 10%, 20% and 30%.Rosella flower infusion was added as 25%, 50% and 75%of water portion added. Physicochemical assays of the resulting sweet bread were done, including the assay of bread volume, average of pore’s diameter, hardness, and water content. The result shows that sweet bread with higher concentration of gaplek flour substitution exhibit lower volume with higher hardness. Addition of rosella flower infusion results in improvement of bread volume and hardness. In sweet bread with 30% gaplek flour substitution, addition of 75% acidulant increase the volume up to 45% higher and decrease the hardness up to 18% lower than the sample without acidulant. The volume of 30% gaplek, 75% acidulant sample is even higher compared to flour control sample without acidulant. It is concluded that addition of acidulant based on rosella flower infusion improves characteristics of gaplek flour-based sweet bread