Exopolysaccharides from a Scandinavian fermented milk viili increase butyric acid and members in the mouse gut.

Journal: Food chemistry. Molecular sciences
Published Date: Sep 22, 2021

Abstract

Starter culture of viili contains lactic acid bacteria belonging to . These bacteria secrete large polysaccharides (EPSs) into milk, resulting in a ropy texture of viili. In mouse experiments, a large dose of EPS (5-140 mg/day) has been shown to alleviate severity of artificially induced illness through modulation of the gut microbiota. The present study investigated whether supplementary amounts of EPS affects the gut microbiota of normal mouse. EPS with high glucosamine content (VEPS) was isolated from home-made viili. C57BL/6J male mice fed ordinary diet took 49 ± 1 μg VEPS/day for 28 days by drinking ad libitum tap water containing 8 μg/mL VEPS. The relative abundance of increased significantly by VEPS supplementation. The relative abundance of fecal butyric acid decreased in control mice, and VEPS prevented this decrease. These findings indicated that the gut microbiota can be modulated by a small dose of VEPS.

Authors

  • Takuya Yamane
    Center for Research and Development Bioresources, Organization for Research Promotion, Osaka Prefecture University, Sakai 599-8570, Japan.
  • Satoshi Handa
    Center for Research and Development Bioresources, Organization for Research Promotion, Osaka Prefecture University, Sakai 599-8570, Japan.
  • Momoko Imai
    Center for Research and Development Bioresources, Organization for Research Promotion, Osaka Prefecture University, Sakai 599-8570, Japan.
  • Naoki Harada
    Department of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai 599-8531, Japan.
  • Tatsuji Sakamoto
    Center for Research and Development Bioresources, Organization for Research Promotion, Osaka Prefecture University, Sakai 599-8570, Japan.
  • Tetsuo Ishida
    Department of Chemistry, Biology and Marine Science, Faculty of Science, University of the Ryukyus, Nishihara, Okinawa 903-0213, Japan.
  • Takenori Nakagaki
    Institute of Food Sciences, Nakagaki Consulting Engineer and Co Ltd Nishi-ku, Sakai 593-8328, Japan.
  • Yoshihisa Nakano
    Center for Research and Development Bioresources, Organization for Research Promotion, Osaka Prefecture University, Sakai 599-8570, Japan.

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