An In Vitro Pilot Fermentation Study on the Impact of on Gut Microbiome Composition and Metabolites in Healthy and Coeliac Subjects.

The response of a coeliac and a healthy gut microbiota to the green algae was evaluated using an in vitro continuous, pH controlled, gut model system, which simulated the human colon. The effect of on the microbial structure was determined by 16S rRNA gene sequencing and inferred metagenomics, whereas the metabolic activitywas determined byH-nuclear magnetic resonancespectroscopic analysis. The addition of significantly increased the abundance of the genera Prevotella, and in the healthy donor, while an increase in , and and a decrease in Enterobacteriaceae were observed in the coeliac donor. also altered several microbial pathways including those involved in short-chain fatty acid (SCFA) production. At the metabolic level, a significant increase from baseline was seen in butyrate and propionate ( < 0.0001) in the healthy donor, especially in vessels 2 and 3. While acetate was significantly higher in the healthy donor at baseline in vessel 3 ( < 0.001) compared to the coeliac donor, this was markedly decreased after in vitro fermentation with . This is the first in vitro fermentation study of and human gut microbiota, however, further in vivo studies are needed to prove its efficacy.