Centre de Recherche en Nutrition Humaine Rhône-Alpes, Univ-Lyon, INSERM, INRAe, Claude Bernard Lyon1 University, Centre Hospitalier Lyon Sud, Hospices Civils de Lyon, Pierre Bénite, France.
CarMeN Laboratory, INSERM, INRAe, Claude Bernard Lyon1 University, Pierre Bénite, France.
Eur J Nutr. 2023 Sep;62(6):2633-2648. doi: 10.1007/s00394-023-03161-5. Epub 2023 May 24.
The aim of this pilot study was to analyze concomitantly the kinetics of production of C-labeled gut-derived metabolites from C-labeled wheat bran in three biological matrices (breath, plasma, stools), in order to assess differential fermentation profiles among subjects.
Six healthy women consumed a controlled breakfast containing C-labeled wheat bran biscuits. H, CH and CO, CH 24 h-concentrations in breath were measured, respectively, by gas chromatography (GC) and GC-isotope ratio mass spectrometry (GC-IRMS). Plasma and fecal concentrations of C-short-chain fatty acids (linear SCFAs: acetate, propionate, butyrate, valerate; branched SCFAs: isobutyrate, isovalerate) were quantified using GC-combustion-IRMS. Gut microbiota composition was assessed by16S rRNA gene sequencing analysis.
H and CH 24 h-kinetics distinguished two groups in terms of fermentation-related gas excretion: high-CH producers vs low-CH producers (fasting concentrations: 45.3 ± 13.6 ppm vs 6.5 ± 3.6 ppm). Expired CH was enhanced and prolonged in high-CH producers compared to low-CH producers. The proportion of plasma and stool C-butyrate tended to be higher in low-CH producers, and inversely for C-acetate. Plasma branched SCFAs revealed different kinetics of apparition compared to linear SCFAs.
This pilot study allowed to consider novel procedures for the development of biomarkers revealing dietary fiber-gut microbiota interactions. The non-invasive assessment of exhaled gas following C-labeled fibers ingestion enabled to decipher distinct fermentation profiles: high-CH producers vs low-CH producers. The isotope labeling permits a specific in vivo characterisation of the dietary fiber impact consumption on microbiota metabolite production.
The study has been registered under the number NCT03717311 at ClinicalTrials.gov on October 24, 2018.
本初步研究旨在同时分析三种生物基质（呼气、血浆、粪便）中 C 标记的小麦麸皮衍生的肠道代谢物的产生动力学，以评估不同个体之间的差异发酵特征。
六名健康女性摄入含 C 标记小麦麸皮饼干的对照早餐。分别通过气相色谱（GC）和 GC-同位素比质谱（GC-IRMS）测量呼气中 H、CH 和 CO，CH 24 小时浓度。使用 GC-燃烧-IRMS 定量测定血浆和粪便中 C 短链脂肪酸（线性 SCFAs：乙酸盐、丙酸盐、丁酸盐、戊酸盐；支链 SCFAs：异丁酸、异戊酸）的浓度。通过 16S rRNA 基因测序分析评估肠道微生物群落组成。
H 和 CH 24 小时动力学将与发酵相关的气体排泄分为两组：高-CH 产生者与低-CH 产生者（空腹浓度：45.3±13.6 ppm 与 6.5±3.6 ppm）。与低-CH 产生者相比，高-CH 产生者的呼出 CH 增强且延长。低-CH 产生者的血浆和粪便 C-丁酸盐比例较高，而 C-乙酸盐则相反。与线性 SCFAs 相比，血浆支链 SCFAs 的出现动力学不同。
本初步研究允许考虑开发揭示膳食纤维-肠道微生物群相互作用的生物标志物的新方法。摄入 C 标记纤维后非侵入性评估呼出气体，能够解析不同的发酵特征：高-CH 产生者与低-CH 产生者。同位素标记允许对膳食纤维对微生物代谢产物产生的影响进行特定的体内特征描述。
该研究于 2018 年 10 月 24 日在 ClinicalTrials.gov 上以 NCT03717311 号进行注册。
