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Effects on Microbiota Composition after Consumption of Quinoa Beverage Fermented by a Novel Xylose-Metabolizing L. plantarum strain

Canaviri Paz, Pamela Rosario LU ; Oscarsson, Elin LU ; Kjellström, Anna LU orcid and Håkansson, Åsa LU (2021) In Nutrients 13(10).
Abstract
Demands for novel lactic acid bacteria with potential to be used as probiotics along with healthy fermented plant-based products increase worldwide. In this study, a novel Lactiplantibacillus plantarum P31891 strain with enzymatic capacity to degrade tannins and ferment xylose was used as starter culture for fermentation of a quinoa-based beverage. The probiotic potential of the selected strain was evaluated in healthy volunteers. Twenty participants consumed the beverage for 14 days; microbiota changes in saliva and faecal samples were analyzed by Terminal Restriction Fragment Length Polymorphism (T-RFLP), Next Generation Sequencing (NGS) and qPCR; and gastrointestinal well-being and digestive symptoms were recorded. The results... (More)
Demands for novel lactic acid bacteria with potential to be used as probiotics along with healthy fermented plant-based products increase worldwide. In this study, a novel Lactiplantibacillus plantarum P31891 strain with enzymatic capacity to degrade tannins and ferment xylose was used as starter culture for fermentation of a quinoa-based beverage. The probiotic potential of the selected strain was evaluated in healthy volunteers. Twenty participants consumed the beverage for 14 days; microbiota changes in saliva and faecal samples were analyzed by Terminal Restriction Fragment Length Polymorphism (T-RFLP), Next Generation Sequencing (NGS) and qPCR; and gastrointestinal well-being and digestive symptoms were recorded. The results indicated that the consumption of the beverage with Lactiplantibacillus plantarum P31891 in a probiotic dose (1012 CFU/mL) increased the number of Lactobacillus in the feces but not in saliva. Overall, the bacterial community did not seem to be influenced by the bacterium or by the beverage, as expressed by the diversity indexes, but
specific genera were affected, as reflected in changes in amplicon sequence variants. Consequently, Lactiplantibacillus plantarum P31891 showed potential to be categorized as a probiotic strain in the fermented quinoa-based beverage. (Less)
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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Lactiplantibacillus plantarum P31891, quinoa-based fermentation, in vivo study, terminal restriction fragment length polymorphism, next generation sequencing
in
Nutrients
volume
13
issue
10
article number
3318
pages
14 pages
publisher
MDPI AG
external identifiers
  • scopus:85115380125
  • pmid:34684319
ISSN
2072-6643
DOI
10.3390/nu13103318
language
English
LU publication?
yes
id
264b5444-1514-400b-9de6-dda946a39d71
date added to LUP
2021-10-04 12:21:07
date last changed
2024-11-03 07:50:19
@article{264b5444-1514-400b-9de6-dda946a39d71,
  abstract     = {{Demands for novel lactic acid bacteria with potential to be used as probiotics along with healthy fermented plant-based products increase worldwide. In this study, a novel <i>Lactiplantibacillus plantarum</i> P31891 strain with enzymatic capacity to degrade tannins and ferment xylose was used as starter culture for fermentation of a quinoa-based beverage. The probiotic potential of the selected strain was evaluated in healthy volunteers. Twenty participants consumed the beverage for 14 days; microbiota changes in saliva and faecal samples were analyzed by Terminal Restriction Fragment Length Polymorphism (T-RFLP), Next Generation Sequencing (NGS) and qPCR; and gastrointestinal well-being and digestive symptoms were recorded. The results indicated that the consumption of the beverage with <i>Lactiplantibacillus plantarum</i> P31891 in a probiotic dose (10<sup>12</sup> CFU/mL) increased the number of Lactobacillus in the feces but not in saliva. Overall, the bacterial community did not seem to be influenced by the bacterium or by the beverage, as expressed by the diversity indexes, but<br/>specific genera were affected, as reflected in changes in amplicon sequence variants. Consequently, <i>Lactiplantibacillus plantarum</i> P31891 showed potential to be categorized as a probiotic strain in the fermented quinoa-based beverage.}},
  author       = {{Canaviri Paz, Pamela Rosario and Oscarsson, Elin and Kjellström, Anna and Håkansson, Åsa}},
  issn         = {{2072-6643}},
  keywords     = {{Lactiplantibacillus plantarum P31891; quinoa-based fermentation; in vivo study; terminal restriction fragment length polymorphism; next generation sequencing}},
  language     = {{eng}},
  month        = {{09}},
  number       = {{10}},
  publisher    = {{MDPI AG}},
  series       = {{Nutrients}},
  title        = {{Effects on Microbiota Composition after Consumption of Quinoa Beverage Fermented by a Novel Xylose-Metabolizing <i>L. plantarum</i> strain}},
  url          = {{https://lup.lub.lu.se/search/files/103309619/nutrients_13_03318_4_.pdf}},
  doi          = {{10.3390/nu13103318}},
  volume       = {{13}},
  year         = {{2021}},
}