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Cited by 289Gut microbiota and healthMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods

The DOI matches its Crossref record; 125 of the 125 references it cites were found in a registry or an index.

Potential for enriching next-generation health-promoting gut bacteria through prebiotics and other dietary components

Open access
Lordan, Cathy, Thapa, Dinesh, Ross, R. Paul, Cotter, Paul D.·2020·Gut Microbes
DOI 10.1080/19490976.2019.1613124PMC PMC6973326
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Abstract

The human intestinal commensal microbiota and associated metabolic products have long been regarded as contributors to host health. As the identity and activities of the various members of this community have become clearer, newly identified health-associated bacteria, such as Faecalibacterium prausnitzii, Akkermansia muciniphila, Ruminococcus bromii and Roseburia species, have emerged. Notably, the abundance of many of these bacteria is inversely correlated to several disease states. While technological and regulatory hurdles may limit the use of strains from these taxa as probiotics, it should be possible to utilize prebiotics and other dietary components to selectively enhance their growth in situ. Dietary components of potential relevance include well-established prebiotics, such as galacto-oligosaccharides, fructo-oligosaccharides and inulin, while other putative prebiotics, such as other oligosaccharides, polyphenols, resistant starch, algae and seaweed as well as host gut metabolites such as lactate and acetate, may also be applied with the aim of selectively and/or differentially affecting the beneficial bacterial community within the gastrointestinal environment. The present review provides an overview of the dietary components that could be applied in this manner.

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Figure 1. Schematic representation of selected gut bacteria involved in carbohydrate fermentation and cross-feeding interactions resulting in the production of major microbial metabolites. Pathways leading to the production of the three main SCFAs, acetate, butyrate and propionate, are depicted here. Acetate can be produced from acetyl-CoA or by acetogens using H2 and CO2 or formate. It can also be used for the formation of butyrate. Butyrate can be formed in two ways; either through the formation of butyryl-P or more commonly through the use of butyryl-CoA:acetate CoA-transferase which many Firmicutes possess. The main route by which propionate is generated is via the succinate pathway. However, two other pathways have also been found; i.e., the acrylate pathway which involves lactate and the propanediol pathway which utilizes deoxyhexose sugars. DHAP, dihydroxyacetonephospate; PEP, phosphoenolpyruvate. Adapted from Louis et al., 2014.43
Figure 1. Schematic representation of selected gut bacteria involved in carbohydrate fermentation and cross-feeding interactions resulting in the production of major microbial metabolites. Pathways leading to the production of the three main SCFAs, acetate, butyrate and propionate, are depicted here. Acetate can be produced from acetyl-CoA or by acetogens using H2 and CO2 or formate. It can also be used for the formation of butyrate. Butyrate can be formed in two ways; either through the formation of butyryl-P or more commonly through the use of butyryl-CoA:acetate CoA-transferase which many Firmicutes possess. The main route by which propionate is generated is via the succinate pathway. However, two other pathways have also been found; i.e., the acrylate pathway which involves lactate and the propanediol pathway which utilizes deoxyhexose sugars. DHAP, dihydroxyacetonephospate; PEP, phosphoenolpyruvate. Adapted from Louis et al., 2014.43CC BY-NC-ND · PubMed Central
Figure 2. An overview of some beneficial impacts of prebiotic supplementation on the gut microbiota.
Figure 2. An overview of some beneficial impacts of prebiotic supplementation on the gut microbiota.CC BY-NC-ND · PubMed Central

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Research works printed but not linked: 4

  1. 10.1099/ijs.0.2873-0 · DOI
  2. 10.1079/Bn/2002530 · DOI
  3. WHO, 2015, The global prevalence of anaemia in 2011
  4. WHO, 2016, WHO guideline: use of multiple micronutrient powders for point-of-use fortification of foods consumed by infants and young children aged 6–23 months and children aged 2–12 years

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Metadata

Authors
Lordan, C., Thapa, D., Ross, R. P., & Cotter, P. D.
Affiliations
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
  • University College Cork (IE)
Corresponding author
Cotter, Paul D.
ORCID
Venue
Gut Microbes
Publisher
Informa UK Limited
Published
2019-05-22
Volume
11
Issue
1
Pages
1-20
ISSN
  • 1949-0976 (ISSN-L)
  • 1949-0984
DOI
10.1080/19490976.2019.1613124
PMC
PMC6973326
OpenAlex
W2946614008
Cited by
289
References
125
Citations by year
2026: 24 · 2025: 39 · 2024: 47 · 2023: 38 · 2022: 58 · 2021: 54 · 2020: 26 · 2019: 2
FWCI
3.09
Type
journal article
Language
en
Open access
Licence
Locations
  • Gut Microbes (publishedVersion, cc-by-nc-nd)
  • PubMed Central (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • Arrow@dit (Dublin Institute of Technology) (acceptedVersion)
  • Cork Open Research Archive (University College Cork, Ireland) (submittedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • T-Stór (Teagasc) (submittedVersion, cc-by-nc-sa)
  • Lenus, The Irish Health Repository (Dr Steevens Hospital Library) (submittedVersion)
Funders
  • Department of Agriculture, Food and the Marine (Grant no. 15/F/635)
  • APC Microbiome Ireland (SFI/12/RC/2273)
  • Teagasc (Grant no. 2017047)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
prebiotics, gut microbiota, health-promoting bacteria, Faecalibacterium prausnitzii, Akkermansia muciniphila, Ruminococcus bromii, Roseburia, food components, galactooligosaccharides, fructooligosaccharides, inulin, polyphenols, resistant starch, algae, seaweed, lactate, acetate, probiotics
MeSH terms
Gastrointestinal Microbiome, Bacteria, Diet, Humans, Minerals, Oligosaccharides, Seaweed, Dietary Supplements, Probiotics, Gastrointestinal Tract, Prebiotics, Polyphenols

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