Estrategias biotecnológicas para reducir el contenido en fitatos en productos fermentados de origen vegetal mediante fitasas de bifidobacterias

Los alimentos integrales de origen vegetal, concretamente, los cereales de grano entero y leguminosas se caracterizan por ser una fuente excelente de fibra dietética y poseer un elevado contenido en compuestos fitoquímicos. Además de proporcionar macronutrientes, como carbohidratos complejos y proteínas, también destacan por su contenido en micronutrientes como son las vitaminas y minerales. Sin embargo, su ingesta conlleva a la vez un aporte en sustancias antinutritivas, como los fitatos, con gran afinidad por minerales, proteínas y elementos traza, que pueden comprometer su absorción por formación de quelatos estables en el tracto digestivo. Una hidrólisis o defosforilación parcial de los fitatos disminuiría su capacidad quelante y en consecuencia el efecto negativo sobre la biodisponibilidad de minerales. La fitasa es la enzima capaz de hidrolizar los fitatos (InsP6) a ésteres de fosfato de mio-inositol de menor grado de fosforilación (InsP5-InsP1). Existen muchas investigaciones que han intentado reducir la cantidad de ácido fítico en alimentos mediante diversas estrategias en las que se incrementa la acción de las fitasas endógenas vegetales o se adiciona una fitasa exógena. El objetivo principal de este trabajo es desarrollar nuevos productos fermentados de origen vegetal, con elevada calidad nutricional, mediante el uso de alimentos integrales de origen vegetal empleando fitasas provenientes de bifidobacterias (microorganismos GRAS/QPS) para promover la hidrólisis de las sustancias antinutritivas asociadas a estos productos. Con el propósito de alcanzar este objetivo, se desarrollaron tres diferentes estrategias, siempre mediante el uso de fitasas provenientes de bifidobacterias. En un primer trabajo se utilizaron directamente las bifidobacterias productoras de fitasas. Posteriormente, en un segundo estudio, se aplicaron las fitasas aisladas y purificadas. Por último, en un tercer trabajo las fitasas de bifidobacterias fueron expresadas en una cepa del género Lactobacillus (principal género bacteriano implicado en procesos fermentativos). Tras la aplicación de las tres estrategias en el desarrollo de diversos alimentos fermentados de origen vegetal, se evaluó la calidad tanto tecnológica y nutricional como el contenido final en fitatos y productos de hidrólisis. Finalmente, se estimó la biodisponibilidad mineral resultante en base a las relaciones molares fitato/mineral en los alimentos obtenidos tras los diferentes tratamientos. Las estrategias utilizadas en este trabajo permitieron el desarrollo de nuevos productos vegetales fermentados con bajo contenido en fitatos y alto valor nutricional y funcional. Además, esta investigación puso de manifiesto la capacidad de modificar una cepa de L. casei para producir enzimas con relevancia tecnológica en aplicación de alimentos funcionales

Obesity and overweight: Impact on maternal and milk microbiome and their role for infant health and nutrition

Obesity, particularly in infants, is becoming a significant public health problem that has reached “epidemic” status worldwide. Obese children have an increased risk of developing obesity-related diseases, such as metabolic syndromes and diabetes, as well as increased risk of mortality and adverse health outcomes later in life. Experimental data show that maternal obesity has negative effects on the offspring's health in the short and long term. Increasing evidence suggests a key role for microbiota in host metabolism and energy harvest, providing novel tools for obesity prevention and management. The maternal environment, including nutrition and microbes, influences the likelihood of developing childhood diseases, which may persist and be exacerbated in adulthood. Maternal obesity and weight gain also influence microbiota composition and activity during pregnancy and lactation. They affect microbial diversity in the gut and breast milk. Such microbial changes may be transferred to the offspring during delivery and also during lactation, affecting infant microbial colonisation and immune system maturation. Thus, an adequate nutritional and microbial environment during the peri-natal period may provide a window of opportunity to reduce the risk of obesity and overweight in our infants using targeted strategies aimed at modulating the microbiota during early life.This review has been written within the topic developed in the European Research Council ERC-starting grant, MAMI project under grant agreement No. 639226. M.C. Collado is involved in the “ISCH COST Action- IS1405” entitled “Building Intrapartum Research Through Health–an interdisciplinary whole system approach to nderstanding and contextualising physiological labour and birth (BIRTH)”.Peer reviewe

Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread

The goal of this investigation was to develop baking products using Bifidobacterium pseudocatenulatum ATCC27919, a phytase producer, as a starter in sourdough for the production of whole rye-wheat mixed bread. This Bifidobacterium strain contributed to myo-inositol hexakisphosphate (phytate) hydrolysis, resulting in breads with higher mineral availability as was predicted by the phytate/mineral molar ratios, which remained below the inhibitory threshold values for Ca and Zn intestinal absorption. The products with sourdough showed similar technological quality as their homologous without sourdough, with levels of acetic and d/l lactic acids in dough and bread baking significantly higher with the use of sourdough. The overall acceptability scores showed that breads with 25% of whole rye flour were highly accepted regardless of the inclusion of sourdough. This work emphasises that the in situ production of phytase during fermentation by GRAS/QPS microorganisms constitutes a strategy which is particularly appropriate for reducing the phytate contents in products for human consumption.This work was financially supported by grants Consolider Fun-C-Food CSD2007-00063 and AGL2011-22669 from the Ministry of Economy and Competitiveness (MINECO) and PROMETEO/2012/064 from the Generalitat Valenciana, Spain.Peer Reviewe

Reduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria

Plant-based food products can be modified by fermentation to improve flavour and the concentration of some biologically active compounds, but also to increase the mineral availability by eliminating anti-nutrient substances such as phytates. The objective of this study was to develop a fermented soybean drink with improved nutritional quality and source of probiotic bacteria by including as starter for fermentation Lactobacillus casei strains modified to produce phytase enzymes from bifidobacteria. The L. casei strains showed a good adaptation to develop in the soy drink but they needed the addition of external carbohydrates to give rise to an efficient acidification. The strain expressing the Bifidobacterium pseudocatenulatum phytase was able to degrade more than 90 % phytate during product fermentation, whereas expression of Bifidobacterium longum spp. infantis phytase only led to 65 % hydrolysis. In both cases, accumulation of myo-inositol triphosphates was observed. In addition, the hydrolysis of phytate in soy drink fermented with the L. casei strain expressing the B. pseudocatenulatum phytase resulted in phytate/mineral ratios for Fe (0.35) and Zn (2.4), which were below the critical values for reduced mineral bioavailability in humans. This investigation showed the ability of modified L. casei to produce enzymes with technological relevance in the design of new functional foods.This work was financed by projects Consolider Fun-C-Food CSD2007-00063 from the Ministry of Economy and Competitiveness (MINECO) and PROMETEO/2012/064 from the Generalitat Valenciana, Spain.Peer Reviewe

Application of phytases from bifidobacteria in the development of cereal-based products with amaranth

The effects of the inclusion of purified phytases from Bifidobacterium longum spp. infantis ATCC15697 and Bifidobacterium pseudocatenulatum ATCC27919 on phytate (InsP6) levels were analyzed during breadmaking process. Two different levels of whole amaranth (Amaranthus cruentus) flour (25 and 50 %) were used in bread dough preparation, and they were compared to control doughs made with 100 % wheat flour and 100 % whole wheat flour. Bread samples made with 50 % of amaranth flour showed a significant decrease in technological quality parameters in comparison with control white breads. However, a 25 % of amaranth flour improved the nutritional value of the bread, with only a slight depreciation in the quality. Addition of bifidobacterial phytases resulted in higher InsP6 degradation compared with a commercial fungal phytase, without affecting the bread quality. InsP 6 reduction was especially efficient in breads with 25 % amaranth, leading to InsP6 levels below the threshold of mineral bioavailability inhibition for Fe and Zn in human nutrition.This work was financially supported by grants AGL2011-22669 and Consolider Fun-C-Food CSD2007-00063 from the Ministry of Economy and Competitiveness (MINECO) and PROMETEO/2012/064 from the Generalitat Valenciana, Spain. The contract of I. García-Mantrana from the Consolider Fun-C-Food Project is gratefully acknowledged.Peer Reviewe

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

Phytases are enzymes capable of sequentially dephosphorylating phytic acid to products of lower chelating capacity and higher solubility, abolishing its inhibitory effect on intestinal mineral absorption. Genetic constructions were made for expressing two phytases from bifidobacteria in Lactobacillus casei under the control of a nisin-inducible promoter. L. casei was able of producing, exporting and anchoring to the cell wall the phytase of Bifidobacterium pseudocatenulatum. The phytase from Bifidobacterium longum spp. infantis was also produced, although at low levels. L. casei expressing any of these phytases completely degraded phytic acid (2 mM) to lower myo-inositol phosphates when grown in MRS medium. Owing to the general absence of phytase activity in lactobacilli and to the high phytate content of whole grains, the constructed L. casei strains were applied as starter in a bread making process using whole-grain flour. L. casei developed in sourdoughs by fermenting the existing carbohydrates giving place to an acidification. In this food model system the contribution of L. casei strains expressing phytases to phytate hydrolysis was low, and the phytate degradation was mainly produced by activation of the cereal endogenous phytase as a consequence of the drop in pH. This work shows the capacity of lactobacilli to be modified in order to produce enzymes with relevance in food technology processes. The ability of these strains in reducing the phytate content in fermented food products must be evaluated in further models.This work was financed by projects Consolider Fun-C-Food CSD2007-00063 from the Ministry of Economy and Competitiveness (MINECO) and PROMETEO/2012/064 from the Generalitat Valenciana, Spain.Peer reviewe

Relevance of secretor status genotype and microbiota composition in susceptibility to rotavirus and norovirus infections in humans

Host genetic factors, such as histo-blood group antigens (HBGAs), are associated with susceptibility to norovirus (NoV) and rotavirus (RV) infections. Recent advances point to the gut microbiome as a key player necessary for a viral pathogen to cause infection. In vitro NoV attachment to host cells and resulting infections have been linked to interactions with certain bacterial types in the gut microbiota. We investigated the relationship between host genotype, gut microbiota, and viral infections. Saliva and fecal samples from 35 adult volunteers were analysed for secretor status genotype, the gut microbiota composition by 16S rRNA gene sequencing, and salivary IgA titers to NoV and RV. Higher levels of IgA against NoV and RV were related to secretor-positive status. No significant differences were found between the FUT2 genotype groups, although the multivariate analysis showed a significant impact of host genotype on specific viral susceptibilities in the microbiome composition. A specific link was found between the abundance of certain bacterial groups, such as Faecalibacterium and Ruminococcus spp., and lower IgA titers against NoV and RV. As a conclusion, we can state that there is a link between host genetics, gut microbiota, and susceptibility to viral infections in humans

Association of Maternal Microbiota and Diet in Cord Blood Cytokine and Immunoglobulin Profiles

Mothers confer natural passive immunization to their infants through the transplacental pathway during the gestation period. The objective of the present study was to establish at birth the maternal and cord plasma concentration and relationship of immunoglobulins (Igs), cytokines (CKs), and adipokines. In addition, the impact of the maternal microbiota and diet was explored. The plasma profile of these components was different between mothers and babies, with the levels of many CKs, IgM, IgG2a, IgE, IgA, and leptin significantly higher in mothers than in the cord sample. Moreover, the total Igs, all IgG subtypes, IgE, and the Th1/Th2 ratio positively correlated in the mother-infant pair. Maternal dietary components such as monounsaturated fatty acids-polyunsaturated fatty acids and fiber were positively associated with some immune factors such as IgA in cord samples. The microbiota composition clustering also influenced the plasma profile of some factors (i.e., many CKs, some Ig, and adiponectin). In conclusion, we have established the concentration of these immunomodulatory factors in the maternal-neonatal pair at birth, some positive associations, and the influence of maternal diet and the microbiota composition, suggesting that the immune status during pregnancy, in terms of CKs and Igs levels, can influence the immune status of the infant at birth. Keywords: breast milk; cord blood; cytokine; diet; enterotype; immunoglobulin; microbiota

Association of Maternal Microbiota and Diet in Cord Blood Cytokine and Immunoglobulin Profiles

Mothers confer natural passive immunization to their infants through the transplacental pathway during the gestation period. The objective of the present study was to establish at birth the maternal and cord plasma concentration and relationship of immunoglobulins (Igs), cytokines (CKs), and adipokines. In addition, the impact of the maternal microbiota and diet was explored. The plasma profile of these components was different between mothers and babies, with the levels of many CKs, IgM, IgG2a, IgE, IgA, and leptin significantly higher in mothers than in the cord sample. Moreover, the total Igs, all IgG subtypes, IgE, and the Th1/Th2 ratio positively correlated in the mother–infant pair. Maternal dietary components such as monounsaturated fatty acids-polyunsaturated fatty acids and fiber were positively associated with some immune factors such as IgA in cord samples. The microbiota composition clustering also influenced the plasma profile of some factors (i.e., many CKs, some Ig, and adiponectin). In conclusion, we have established the concentration of these immunomodulatory factors in the maternal–neonatal pair at birth, some positive associations, and the influence of maternal diet and the microbiota composition, suggesting that the immune status during pregnancy, in terms of CKs and Igs levels, can influence the immune status of the infant at birth.This work was supported by the research grant from LaMarató-TV3 (DIM-2-ELI, ref. 2018-27/30-31) and also by the European Research Council under the European Union’s Horizon 2020 research and innovation program (ERC starting grant, no. 639226). MS-R was supported by a Predoctoral Fellowship from Generalitat Valenciana—European Social Fund (ASCII2016). K.R-A holds a fellowship from the Spanish Ministry of Economy, Industry and Competitiveness (FPU 19/05150).Peer reviewe

Increasing breast milk betaine modulates Akkermansia abundance in mammalian neonates and improves long-term metabolic health

Accelerated postnatal growth is a potentially modifiable risk factor for future obesity. To study how specific breast milk components contribute to early growth and obesity risk, we quantified one-carbon metabolism-related metabolites in human breast milk and found an inverse association between milk betaine content and infant growth. This association was replicated in an independent and geographically distinct cohort. To determine the potential role of milk betaine in modulating offspring obesity risk, we performed maternal betaine supplementation experiments in mice. Higher betaine intake during lactation increased milk betaine content in dams and led to lower adiposity and improved glucose homeostasis throughout adulthood in mouse offspring. These effects were accompanied by a transient increase in Akkermansia spp. abundance in the gut during early life and a long-lasting increase in intestinal goblet cell number. The link between breast milk betaine and Akkermansia abundance in the gut was also observed in humans, as infants exposed to higher milk betaine content during breastfeeding showed higher fecal Akkermansia muciniphila abundance. Furthermore, administration of A. muciniphila to mouse pups during the lactation period partially replicated the effects of maternal breast milk betaine, including increased intestinal goblet cell number, lower adiposity, and improved glucose homeostasis during adulthood. These data demonstrate a link between breast milk betaine content and long-term metabolic health of offspring.info:eu-repo/semantics/acceptedVersio