Fermentation of green alga sea-lettuce (Ulva sp) and metabolism of its sulphate by human colonic microbiota in a semi-continuous culture system
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― The green alga, sea-lettuce (Ulva sp), could be considered as a new source of dietary fibre.Ulva, however, contains high levels of sulphate, part of which is chemically bound in soluble polymers (ulvan).The purpose of this study was to assess the fermentation characteristics and sulphate metabolism of Ulva and ulvan by human faecal bacteria fermentation system using a semi-continu- ous fermenter.Ulva and ulvan were poorly fermented, even after adaptation of the microbiota.Only 16.6% and 8.9% of Ulva and ulvan organic matter, respectively, were recovered as short chain fatty acids.Nevertheless, 40% of the sulphate in Ulva was dissimilated to sulphide by sulphate-reducing bacteria.Supplementation of Ulva with more fermentable polysaccharides, such as algal xylan and resistant starch, though decreasing the ammonia production originating from Ulva protein degrada- tion, did not significantly reduce the sulphide levels.It is postulated that unless crude Ulvais desul- phated, its daily consumption at a level of 20 g of dry product could stimulate colonic microbial sulphate reduction, which may have detrimental effects for the host. in vitro fermentation / Ulva / seaweed / colonic bacteria / sulphate reduction Résumé ― Étude en culture semi-continue de la fermentation de l'algue verte, laitue de mer (Ulva sp), et du métabolisme de ses sulfates par les microorganismes du côlon humain.L'algue verte, laitue de mer (Ulva sp), peut être considérée comme une nouvelle source de fibre alimentaire.Cependant, Ulva contient une teneur élevée en sulfates dont une partie est liée chimiquement à un ensemble de polymères solubles (ulvane).L'objet de cette étude a été d'étudier les caractéristiques fermentaires * Correspondence and reprints Tel: (33) Ol 34 65 27 10; fax: (33) 01 34 65 23 11.et le métabolisme du sulfate d' Ulva et d'ulvane en utilisant un système de fermentation semi-continu.Ulva et ulvane se sont montrés peu fermentescibles, même après adaptation de la microflore.Seuls 16,6 % de la matière organique d' Ulva et 8,9 % de celle d'ulvane ont été retrouvés sous forme d'acides gras à chaîne courte.Néanmoins, 40 % des sulfates contenus dans Ulva ont été transformés en sulfure par les bactéries sulfatoréductrices.La supplémentation d' Ulva par des glucides plus fer- mentescibles tels que du xylane d'algue et de l'amidon résistant, bien que diminuant la production d'ammoniac due à la dégradation des protéines d' Ulva, n'a pas limité significativement la formation de sulfure.En conclusion, la consommation journalière de 20 g d' Ulva brute sèche, pourrait accroître la sulfatoréduction par la flore colique, ce qui pourrait avoir des conséquences défavorables pour l'hôte, à moins que ce produit ne soit préalablement désulfaté.fermentation in vitro / Ulva / algue / flore colique / sulfatoréduction
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Fermentation of Ulva and ulvan by human colonic bacteria was slight (16.6 and 8.9% of organic matter, respectively), indicating that they would be poor sources of SCFA production in the colon.
“Fermentation of Ulva and ulvan by human colonic bacteria was slight (16.6 and 8.9 % of organic matter, respectively) (Durand et al. 1997), indicating that they would be poor sources of SCFA production in the colon (Bobin-Dubigeon et al. 1997).”
From Algae as nutritional and functional food sources: revisiting our understanding. (2017) · cites this paper as Durand et al. 1997
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Algae as nutritional and functional food sources: revisiting our understanding.
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- Authors
- Durand, M., Beaumatin, P., Bulman, B., Bemalier, A., Grivet, J., Serezat, M., Gramet, G., & Lahaye, M.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- ORCID
- Lahaye, M.
- Venue
- Reproduction Nutrition Development
- Publisher
- EDP Sciences
- Published
- 1997
- Volume
- 37
- Issue
- 3
- Pages
- 267-283
- ISSN
- 0003-388X (ISSN-L)
- 0926-5287
- OpenAlex
- W2056398266
- Cited by
- 21
- References
- 29
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 1 · 2023: 1 · 2022: 2 · 2021: 1 · 2020: 2 · 2018: 1 · 2017: 1 · 2016: 1 · 2015: 1 · 2012: 3
- FWCI
- 2.77
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- annales de biologie animale biochimie biophysique (publishedVersion)
- PubMed (publishedVersion)
- Springer Link (Chiba Institute of Technology) (submittedVersion)
- HAL (submittedVersion, other-oa)
- HAL (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- Ulva, Ulva lactuca, dietary fiber, sulfate metabolism, sulphide production, sulfate-reducing bacteria, colonic fermentation, ulvan, resistant starch, short-chain fatty acids, ammonia synthesis, seaweed, human faecal microbiota, desulphation, semi-continuous culture, in vitro fermentation
- MeSH terms
- Acetates, Chlorophyta, Carbon Dioxide, Colon, Enterobacteriaceae, Fatty Acids, Feces, Fermentation, Humans, Kinetics, Molybdenum, Polysaccharides, Sulfates, Sulfides, Colony Count, Microbial
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