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In vitro–in vivo Validation of Stimulatory Effect of Oat Ingredients on Lactobacilli
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2021-02-19
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Duysburgh C, Van den Abbeele P, Kamil A, et al. In vitro–in vivo Validation of Stimulatory Effect of Oat Ingredients on Lactobacilli. Pathogens 2021;10(2):235. doi: https://doi.org/10.3390/pathogens10020235
Abstract
The prebiotic activity of a commercially available oat product and a novel oat ingredient,
at similar -glucan loads, was tested using a validated in vitro gut model (M-SHIME®). The novel
oat ingredient was tested further at lower -glucan loads in vitro, while the commercially available
oat product was assessed in a randomised, single-blind, placebo-controlled, and cross-over human
study. Both approaches focused on healthy individuals with mild hypercholesterolemia. In vitro
analysis revealed that both oat products strongly stimulated Lactobacillaceae and Bifidobacteriaceae
in the intestinal lumen and the simulated mucus layer, and corresponded with enhanced levels of
acetate and lactate with cross-feeding interactions leading to an associated increase in propionate
and butyrate production. The in vitro prebiotic activity of the novel oat ingredient remained at lower
-glucan levels, indicating the prebiotic potential of the novel oat product. Finally, the stimulation of
Lactobacillus spp. was confirmed during the in vivo trial, where lactobacilli abundance significantly
increased in the overall population at the end of the intervention period with the commercially
available oat product relative to the control product, indicating the power of in vitro gut models in
predicting in vivo response of the microbial community to dietary modulation.