Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation

Abstract Animal models indicate that butyrate might reduce motor symptoms in Parkinson’s disease. Some dietary fibers are butyrogenic, but in Parkinson’s disease patients their butyrate stimulating capacity is unknown. Therefore, we investigated different fiber supplements’ effects on short-chain fa...

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Autores principales:	Florence Baert, Christophe Matthys, Jarissa Maselyne, Christof Van Poucke, Els Van Coillie, Bruno Bergmans, Geertrui Vlaemynck
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Neurology. Diseases of the nervous system RC346-429
Acceso en línea:	https://doaj.org/article/71367eaad99c40d48a0f7fbecd9f412e
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spelling	oai:doaj.org-article:71367eaad99c40d48a0f7fbecd9f412e2021-12-02T15:08:23ZParkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation10.1038/s41531-021-00215-52373-8057https://doaj.org/article/71367eaad99c40d48a0f7fbecd9f412e2021-08-01T00:00:00Zhttps://doi.org/10.1038/s41531-021-00215-5https://doaj.org/toc/2373-8057Abstract Animal models indicate that butyrate might reduce motor symptoms in Parkinson’s disease. Some dietary fibers are butyrogenic, but in Parkinson’s disease patients their butyrate stimulating capacity is unknown. Therefore, we investigated different fiber supplements’ effects on short-chain fatty acid production, along with potential underlying mechanisms, in Parkinson’s patients and age-matched healthy controls. Finally, it was investigated if this butyrate production could be confirmed by using fiber-rich vegetables. Different fibers (n = 40) were evaluated by in vitro fermentation experiments with fecal samples of Parkinson’s patients (n = 24) and age-matched healthy volunteers (n = 39). Short-chain fatty acid production was analyzed by headspace solid-phase micro-extraction gas chromatography-mass spectrometry. Clostridium coccoides and C. leptum were quantified through 16S-rRNA gene-targeted group-specific qPCR. Factors influencing short-chain fatty acid production were investigated using linear mixed models. After fiber fermentation, butyrate concentration varied between 25.6 ± 16.5 µmol/g and 203.8 ± 91.9 µmol/g for Parkinson’s patients and between 52.7 ± 13.0 µmol/g and 229.5 ± 42.8 µmol/g for controls. Inulin had the largest effect, while xanthan gum had the lowest production. Similar to fiber supplements, inulin-rich vegetables, but also fungal β-glucans, stimulated butyrate production most of all vegetable fibers. Parkinson’s disease diagnosis limited short-chain fatty acid production and was negatively associated with butyrate producers. Butyrate kinetics during 48 h fermentation demonstrated a time lag effect in Parkinson’s patients, especially in fructo-oligosaccharide fermentation. Butyrate production can be stimulated in Parkinson’s patients, however, remains reduced compared to healthy controls. This is a first step in investigating dietary fiber’s potential to increase short-chain fatty acids in Parkinson’s disease.Florence BaertChristophe MatthysJarissa MaselyneChristof Van PouckeEls Van CoillieBruno BergmansGeertrui VlaemynckNature PortfolioarticleNeurology. Diseases of the nervous systemRC346-429ENnpj Parkinson's Disease, Vol 7, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Neurology. Diseases of the nervous system RC346-429
spellingShingle	Neurology. Diseases of the nervous system RC346-429 Florence Baert Christophe Matthys Jarissa Maselyne Christof Van Poucke Els Van Coillie Bruno Bergmans Geertrui Vlaemynck Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation
description	Abstract Animal models indicate that butyrate might reduce motor symptoms in Parkinson’s disease. Some dietary fibers are butyrogenic, but in Parkinson’s disease patients their butyrate stimulating capacity is unknown. Therefore, we investigated different fiber supplements’ effects on short-chain fatty acid production, along with potential underlying mechanisms, in Parkinson’s patients and age-matched healthy controls. Finally, it was investigated if this butyrate production could be confirmed by using fiber-rich vegetables. Different fibers (n = 40) were evaluated by in vitro fermentation experiments with fecal samples of Parkinson’s patients (n = 24) and age-matched healthy volunteers (n = 39). Short-chain fatty acid production was analyzed by headspace solid-phase micro-extraction gas chromatography-mass spectrometry. Clostridium coccoides and C. leptum were quantified through 16S-rRNA gene-targeted group-specific qPCR. Factors influencing short-chain fatty acid production were investigated using linear mixed models. After fiber fermentation, butyrate concentration varied between 25.6 ± 16.5 µmol/g and 203.8 ± 91.9 µmol/g for Parkinson’s patients and between 52.7 ± 13.0 µmol/g and 229.5 ± 42.8 µmol/g for controls. Inulin had the largest effect, while xanthan gum had the lowest production. Similar to fiber supplements, inulin-rich vegetables, but also fungal β-glucans, stimulated butyrate production most of all vegetable fibers. Parkinson’s disease diagnosis limited short-chain fatty acid production and was negatively associated with butyrate producers. Butyrate kinetics during 48 h fermentation demonstrated a time lag effect in Parkinson’s patients, especially in fructo-oligosaccharide fermentation. Butyrate production can be stimulated in Parkinson’s patients, however, remains reduced compared to healthy controls. This is a first step in investigating dietary fiber’s potential to increase short-chain fatty acids in Parkinson’s disease.
format	article
author	Florence Baert Christophe Matthys Jarissa Maselyne Christof Van Poucke Els Van Coillie Bruno Bergmans Geertrui Vlaemynck
author_facet	Florence Baert Christophe Matthys Jarissa Maselyne Christof Van Poucke Els Van Coillie Bruno Bergmans Geertrui Vlaemynck
author_sort	Florence Baert
title	Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation
title_short	Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation
title_full	Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation
title_fullStr	Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation
title_full_unstemmed	Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation
title_sort	parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/71367eaad99c40d48a0f7fbecd9f412e
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Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation

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