Duodenal Dysbiosis and Relation to the Efficacy of Proton Pump Inhibitors in Functional Dyspepsia

Proton pump inhibitors (PPI) may improve symptoms in functional dyspepsia (FD) through duodenal eosinophil-reducing effects. However, the contribution of the microbiome to FD symptoms and its interaction with PPI remains elusive. Aseptic duodenal brushings and biopsies were performed before and after PPI intake (4 weeks Pantoprazole 40 mg daily, FD-starters and controls) or withdrawal (2 months, FD-stoppers) for 16S-rRNA sequencing. Between- and within-group changes in genera or diversity and associations with symptoms or duodenal factors were analyzed. In total, 30 controls, 28 FD-starters and 19 FD-stoppers were followed. Mucus-associated Porphyromonas was lower in FD-starters vs. controls and correlated with symptoms in FD and duodenal eosinophils in both groups, while Streptococcus correlated with eosinophils in controls. Although clinical and eosinophil-reducing effects of PPI therapy were unrelated to microbiota changes in FD-starters, increased Streptococcus was associated with duodenal PPI effects in controls and remained higher despite withdrawal of long-term PPI therapy in FD-stoppers. Thus, duodenal microbiome analysis demonstrated differential mucus-associated genera, with a potential role of Porphyromonas in FD pathophysiology. While beneficial effects of short-term PPI therapy were not associated with microbial changes in FD-starters, increased Streptococcus and its association with PPIeffects in controls suggest a role for duodenal dysbiosis after long-term PPI therapy.     

Kultur vonAspergillus parasiticus im Apfelsaft

Zusammenfassung Kulturen vonAspergillus parasiticus NRRL 2999 in Apfelsaft (aus Sirup) wurden Natriumbenzoat bzw. Kaliumsorbat (100, 200, 300 und 400 mg/l zugesetzt, danach wurden diese bei 25 °C, 3, 6, 9, 12, oder 15 Tage bebrütet und Myceltrokkengewicht, pH und Konzentration der Aflatoxine B₁ und G₁ bestimmt. Der pH-Anfangswert von 2,5 blieb in allen Fällen während der ganzen Inkubationsdauer unverändert. Natriumbenzoat unterdrückte bei allen getesteten Konzentrationen das Wachstum und förderte die Biosynthese von Aflatoxin G₁, während es die Anhäufung von B₁ wenig beeinflußte. Kaliumsorbat förderte das Wachstum bei 100 mg/kg, doch alle getesteten Konzentrationen inhibierten die Produktion der Toxine erheblich (keine nachweisbaren Mengen von B₁ und 3- bis 5 mal weniger G₁ als in der Kontrollreihe). Ausnahmslos wurde Aflatoxin G₁ stärker als B₁ angehäuft.

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The cultivation ofAspergillus parasiticus on apple juiceI. Influence of sodium benzoate and potassium sorbate on fungal growth and aflatoxin biosynthesis

Summary Sodium benzoate or potassium sorbate (100, 200, 300 and 400 mg/l) were added to cultures ofAspergillus parasiticus NRRL 2999 on apple juice (from syrup) and incubated quiescently at 25 °C for 3, 6, 9, 12 or 15 days. The cultures were analyzed for pH, mycelial dry weight and accumulation of aflatoxin B₁ and G₁. The initial pH of 2.5 remained constant in all instances throughout the incubation period. Sodium benzoate, at all concentrations, supressed fungal growth and stimulated the biosynthesis of G₁, whereas little influence was exerted upon the accumulation of B₁. Potassium sorbate stimulated fungal growth at 100 mg/l, while at all concentrations it considerably inhibited toxin production (no detectable amounts of B₁ and 3 to 5 times less G₁ than in controls). The concentration of G₁ surpassed that of B₁ without exception.

     

Kultur vonAspergillus parasiticus im Apfelsaft II. Einflu? von Butylhydroxyanisol (BHA) and Butylhydroxytoluol (BHT) auf Pilzwachstum and Aflatoxin-Biosynthese

Zusammenfassung Aspergillus parasiticus NRRL 2999 wurde im Apfelsaft (aus Sirup) in Gegenwart von BHA bzw. BHT (100, 200, 300 oder 400 mg/1) bis zu 15 Tage bei 25 °C ruhend bebrütet. Myceltrockengewicht, pH and Konzentrationen der Aflatoxine B₁ und G₁ wurden in dreitägigen Abständen bestimmt. Der pH-Anfangswert von 2,5 blieb durchwegs unverändert. BHA unterdrückte das Wachstum and die Toxinanhäufung in der beobachteten Zeitspanne. Es kam jedoch zu konzentrationsabhängigen Wachstumsverzögerungen und zu früheren Toxin-Höchst-werten als in der Kontrollreihe, was auf eine Anpassung ans Milieu hinweist. BHT führte erst ab 200 mg/l zu einer ca. 25%igen Wachstumshemmung (Löslich-keitsgrenze von BHT zwischen 200 and 300 mg/1) und bei 200 mg/l zur ca. 45%igen Hemmung der Toxinanhäufung. Bei 100 mg/l wirkte BHT fördernd auf die Toxinsynthese (1,90 mal mehr G1 and 6,65 mal mehr B₁ als in der Kontrollreihe). Bei allen getesteten Konzentrationen von BHA bzw. BHT sowie in der Kontrollreihe wurde Aflatoxin G₁ starker als B₁ angehauft.

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The cultivation ofAspergillus parasiticus on apple juice II. Influence of butylated hydroxyanisole and butylated hydroxytoluene on fungal growth and aflatoxin biosynthesis

Summary Aspergillus parasiticus (NRRL 2999) was incubated in apple juice (from syrup), quiescently at 25 °C for up to 15 days in the presence of butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT) at concentrations of 100, 200, 300, or 400 mg/l. Mycelial dry weight, pH and concentration of aflatoxin B₁ and G₁ were measured every 3 days with the initial pH of 2.5 remaining unchanged in all samples. BHA suppressed fungal growth and toxin accumulation during the observed incubation period. However, a concentration-dependent growth delay and earlier peaks of toxin accumulation suggested environmental adaptation of the mould. BHT (from 200 mg/l onwards), led to growth inhibition by about 25% (solubility limit of BHT lies between 200 and 300 mg/1), and at a concentration of 200 mg/1, it led to a reduction of toxin accumulation by approximately 45%. At 100 mg/l, however, BHT stimulated aflatoxin production (1.90 times more G, and 6.65 times more B₁ than in the controls). At all tested concentrations of BHA or BHT, as well as in the controls, the accumulation of aflatoxin G₁, without exception, surpassed that of B₁.

     

Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence

Scope: Cereal arabinoxylan (AX) is one of the main dietary fibers in a balanced human diet. To gain insight into the importance of structural features of AX for their prebiotic potential and intestinal fermentation properties, a rat trial was performed. Methods and results: A water unextractable AX‐rich preparation (WU‐AX, 40% purity), water extractable AX (WE‐AX, 81% purity), AX oligosaccharides (AXOS, 79% purity) and combinations thereof were included in a standardized diet at a 5% AX level. WU‐AX was only partially fermented in the ceco‐colon and increased the level of butyrate and of butyrate producing Roseburia/E. rectale spp. Extensive fermentation of WE‐AX and/or AXOS reduced the pH, suppressed relevant markers of the proteolytic breakdown and induced a selective bifidogenic response. Compared with WE‐AX, AXOS showed a slightly less pronounced effect in the colon as its fermentation was virtually complete in the cecum. Combining WU‐AX and AXOS caused a striking synergistic increase in cecal butyrate levels. WU‐AX, WE‐AX and AXOS together combined a selective bifidogenic effect in the colon with elevated butyrate levels, a reduced pH and suppressed proteolytic metabolites. Conclusion: The prebiotic potential and fermentation characteristics of cereal AX depend strongly on their structural properties and joint presence.     

Bread Dough and Baker's Yeast: An Uplifting Synergy

Yeast‐mediated dough fermentation is an important phase in the bread making process. The fermentative performance of yeast cells during fermentation is of critical importance for final bread quality, since yeast cells produce CO₂ and other metabolites that have an influence on dough rheology and bread texture, volume, and taste. Different factors affect the fermentative performance of yeast cells during dough fermentation, including dough ingredients, fermentation conditions, the type of yeast strain used and yeast pregrowth conditions. Bread dough is a complex matrix that contains several ingredients that can affect the fermentation rate of yeast cells. Although the individual effects of sugar availability and salt level on the leavening ability of yeast have been studied extensively, a comprehensive overview of the relationship between bread dough constituents, fermentation conditions and yeast functionality is still lacking. Moreover, the dough environment is highly variable as several types of dough like lean, sweet or frozen doughs are currently produced by commercial bread producers. For optimal fermentation rates in different types of dough, the use of appropriate yeast strains with specific phenotypic traits is required. Therefore, many researchers have focused on the improvement of yeast strains for optimal fermentation in different types of dough like lean, sweet or frozen dough. Against this background, this review summarizes the current knowledge on the interaction between bread dough and baker's yeast and how to improve this interaction, thereby providing a useful background for further research concerning the functionality of yeast in bread dough.     

Modifying wheat bran to improve its health benefits

Abstract

Consumption of wheat bran (WB) has been associated with improved gastrointestinal health and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders. These benefits are likely mediated by a combination of mechanisms, including colonic fermentation of the WB fiber, fecal bulking and the prevention of oxidative damage due to its antioxidant capacities. The relative importance of those mechanisms is not known and may differ for each health effect. WB has been modified by reducing particle size, heat treatment or modifying tissue composition to improve its technological properties and facilitate bread making processes. However, the impact of those modifications on human health has not been fully elucidated. Some modifications reinforce whereas others attenuate the health effects of coarse WB. This review summarizes available WB modifications, the mechanisms by which WB induces health benefits, the impact of WB modifications thereon and the available evidence for these effects from in vitro and in vivo studies.     

Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

Wheat bran, a by‐product of the industrial roller milling of wheat, is increasingly added to food products because of its nutritional profile and physiological effects. Epidemiological data and scientific studies have demonstrated the health benefits of consuming bran‐rich or whole‐grain food products. However, incorporation of wheat bran in cereal‐based products negatively affects their production process. Furthermore, the organoleptic quality of the obtained products is mostly perceived as inferior to that of products based on refined wheat flour. This review summarizes the current knowledge on the impact of wheat bran on bread making, provides a comprehensive overview of the bran properties possibly involved, and discusses different strategies that have been evaluated up till now to counteract the detrimental effects of wheat bran on bread making.     

Ozone Dissolution vs. Aqueous Methylene Blue Degradation in Semi-Batch Reactors with Dielectric Barrier Discharge over the Water Surface

Ozone accumulation in water was compared with aqueous methylene blue (MB) degradation in a stirred semi-batch reactor. Comparable concentrations of gas-phase ozone, generated by parallel-plate dielectric-barrier AC discharge in high-purity oxygen, were allowed to contact the tested liquid using one of three regimens of ozone generation: (1) dry ex-situ; (2) humid ex-situ; and (3) humid in-situ ( “electroozonation” ). Results from (1) and (2) were similar, whereas in case (3) a slower ozone accumulation rate was contrasted by a three times faster MB degradation. A faster decomposition of aqueous ozone due to an assumed prevalence of free-radical induced MB degradation over direct ozonation in case (3) are indicative of a process similar to glow-discharge electrolysis.