Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro

Fermentation is an ancient food preservation process, and fermented products have been traditionally consumed in different cultures worldwide over the years. The interplay between human gut microbiota, diet and host health is widely recognized. Diet is one of the main factors modulating gut microbio...

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Autores principales:	Marta Calatayud, Rosa Aragao Börner, Jonas Ghyselinck, Lynn Verstrepen, Jelle De Medts, Pieter Van den Abbeele, Claire L. Boulangé, Sarah Priour, Massimo Marzorati, Sami Damak
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	water kefir microbiota immunomodulation short-chain fatty acids gut barrier Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/20bb6e263a6b438fab43f7ca25b5029a
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spelling	oai:doaj.org-article:20bb6e263a6b438fab43f7ca25b5029a2021-11-25T18:35:03ZWater Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro10.3390/nu131138972072-6643https://doaj.org/article/20bb6e263a6b438fab43f7ca25b5029a2021-10-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3897https://doaj.org/toc/2072-6643Fermentation is an ancient food preservation process, and fermented products have been traditionally consumed in different cultures worldwide over the years. The interplay between human gut microbiota, diet and host health is widely recognized. Diet is one of the main factors modulating gut microbiota potentially with beneficial effects on human health. Fermented dairy products have received much attention, but other sources of probiotic delivery through food received far less attention. In this research, a combination of in vitro tools mimicking colonic fermentation and the intestinal epithelium have been applied to study the effect of different pasteurized and non-pasteurized water kefir products on gut microbiota, epithelial barrier function and immunomodulation. Water kefir increased beneficial short-chain fatty acid production at the microbial level, reduced detrimental proteolytic fermentation compounds and increased <i>Bifidobacterium</i> genus abundance. The observed benefits are enhanced by pasteurization. Pasteurized products also had a significant effect at the host level, improving inflammation-induced intestinal epithelial barrier disruption and increasing IL-10 and IL-1β compared to the control condition. Our data support the potential health benefits of water kefir and demonstrate that pasteurization, performed to prolong shelf life and stability of the product, also enhanced these benefits.Marta CalatayudRosa Aragao BörnerJonas GhyselinckLynn VerstrepenJelle De MedtsPieter Van den AbbeeleClaire L. BoulangéSarah PriourMassimo MarzoratiSami DamakMDPI AGarticlewater kefirmicrobiotaimmunomodulationshort-chain fatty acidsgut barrierNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3897, p 3897 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	water kefir microbiota immunomodulation short-chain fatty acids gut barrier Nutrition. Foods and food supply TX341-641
spellingShingle	water kefir microbiota immunomodulation short-chain fatty acids gut barrier Nutrition. Foods and food supply TX341-641 Marta Calatayud Rosa Aragao Börner Jonas Ghyselinck Lynn Verstrepen Jelle De Medts Pieter Van den Abbeele Claire L. Boulangé Sarah Priour Massimo Marzorati Sami Damak Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro
description	Fermentation is an ancient food preservation process, and fermented products have been traditionally consumed in different cultures worldwide over the years. The interplay between human gut microbiota, diet and host health is widely recognized. Diet is one of the main factors modulating gut microbiota potentially with beneficial effects on human health. Fermented dairy products have received much attention, but other sources of probiotic delivery through food received far less attention. In this research, a combination of in vitro tools mimicking colonic fermentation and the intestinal epithelium have been applied to study the effect of different pasteurized and non-pasteurized water kefir products on gut microbiota, epithelial barrier function and immunomodulation. Water kefir increased beneficial short-chain fatty acid production at the microbial level, reduced detrimental proteolytic fermentation compounds and increased <i>Bifidobacterium</i> genus abundance. The observed benefits are enhanced by pasteurization. Pasteurized products also had a significant effect at the host level, improving inflammation-induced intestinal epithelial barrier disruption and increasing IL-10 and IL-1β compared to the control condition. Our data support the potential health benefits of water kefir and demonstrate that pasteurization, performed to prolong shelf life and stability of the product, also enhanced these benefits.
format	article
author	Marta Calatayud Rosa Aragao Börner Jonas Ghyselinck Lynn Verstrepen Jelle De Medts Pieter Van den Abbeele Claire L. Boulangé Sarah Priour Massimo Marzorati Sami Damak
author_facet	Marta Calatayud Rosa Aragao Börner Jonas Ghyselinck Lynn Verstrepen Jelle De Medts Pieter Van den Abbeele Claire L. Boulangé Sarah Priour Massimo Marzorati Sami Damak
author_sort	Marta Calatayud
title	Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro
title_short	Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro
title_full	Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro
title_fullStr	Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro
title_full_unstemmed	Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro
title_sort	water kefir and derived pasteurized beverages modulate gut microbiota, intestinal permeability and cytokine production in vitro
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/20bb6e263a6b438fab43f7ca25b5029a
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Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro

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