Ex Vivo Faecal Fermentation of human Ileal Fluid Collected After Wild Strawberry Consumption Modulates Human Microbiome Community Structure and Metabolic Output and Protects Against DNA Damage in Colonic Epithelial Cells

Camilla Diotallevi, Massimiliano Fontana, Cheryl Latimer, Nigel G. Ternan, L. Kirsty Pourshahidi, Roger Lawther, Gloria O'Connor, Lorenza Conterno, Mattia Gasperotti, Andrea Angeli, Cesare Lotti, Martina Bianchi, Urska Vrhovsek, Francesca Fava, Marco Gobbetti, Chris I. R. Gill, Kieran M. Tuohy

Research output: Contribution to journalArticlepeer-review

Abstract

Scope Wild strawberries (Fragaria vesca) are richer in (poly)phenols than common commercial strawberry varieties, e.g., Fragaria × ananassa. (Poly)phenols and their microbiota-derived metabolites are hypothesised to exert bioactivity within the human gut mucosa. To address this, the effects of wild strawberries were investigated with respect to their bioactivity and microbiota-modulating capacity using both in vitro and ex vivo approaches. Methods and results Ileal fluids collected pre- (0h) and post-consumption (8h) of 225 g wild strawberries by ileostomates (n = 5) and also in vitro digested strawberry varieties (Fragaria vesca and Fragaria × ananassa Duchesne) supernatants were collected. Subsequent fermentation of these supernatants using an in vitro batch culture proximal colon model revealed significant treatment-specific changes in microbiome community structure in terms of alpha but not beta diversity at 24 h. Nutri-kinetic analysis revealed a significant increase in the concentration of gut microbiota catabolites, including 3-(4hydroxyphenyl)propionic acid, 3-(3-hydroxyphenyl)propanoic acid and benzoic acid. Furthermore, post-berry ileal fermentates (24 h) significantly (p<0.01) decreased DNA damage (% Tail DNA, COMET assay) in both HT29 cells (∼45%) and CCD 841 CoN cells (∼25%) compared to untreated controls. Conclusions Post berry consumption fermentates exhibited increased overall levels of (poly)phenolic metabolites which retained their bioactivity, reducing DNA damage in colonocytes.
Original languageEnglish
Pages (from-to)2100405
Number of pages1
JournalMolecular Nutrition and Food Research
Early online date25 Nov 2021
DOIs
Publication statusE-pub ahead of print - 25 Nov 2021

Keywords

  • Food Science
  • Biotechnology

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