Complementary foods in infants: an in vitro study

Overview

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Key numbers

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• impact the microbiota of weaning infants is essential for fos- using a standardised method (see ESI Table 1† for conditions).
• clinical trials.18 Among these methods, static in vitro protocols Table 2†).
• accounts for approximately 80% of their caloric intake.22 A
• A total of 13 food ingredients were used in this study (Table 1). To simulate oral digestion, 1.5 g of food ingredients were
• These included vegetables ( pumpkin), legumes (black beans, homogenised with 5 mL of deionised water and 5 mL of simu-
• were recruited for this study after written consent for their par- ether and 250 µL of hydrochloric acid (37%) were added to the
• tration of 32% (w/v). The resulting faecal slurry was filtered fermentation were diluted with 0.15 M potassium phosphate
• To ensure the absence of oxygen, 100 µL of 3% (w/v) L-cysteine increasing to 115 °C at a rate of 6 °C min−1, followed by a final
• using a 1% agarose gel and the lambda HindIII DNA marker diversity indices with significant differences, subsequent pair-
• measure the Chao1 richness estimator, Shannon index, and with more than 0.05% relative abundance were included in the
• least 10% of samples and had a relative abundance greater
• than 0.01%. 3.1. Changes in pH and gas pressure
• duction across samples (ESI Tables 6 and 7†). The type of fer-
• food ingredients alone (ESI Fig. 1 and 2†). tive abundances of 35%, 32%, 20%, and 10%. The most abun-
• lactate, and succinate. Isobutyrate, valerate, hexanoate, and dominant microbial taxa was observed (ESI Tables 9, 10, and
• propionate, and butyrate) (ANOVA one-way, p < 0.05). (ANCOM-BC2 global test, adjusted p < 0.05) (ESI Tables 9, 10,
• HSD, adjusted p < 0.05). The fermentation of kūmara, either Bacteroides (41% and 40%, respectively). In contrast, fermenta-
• red and lower values in blue. Samples with the same colour and letters belong to the same group according to the Tukey HSD test with a 95% confi-
• of these taxa, with Bacteroides accounting for 32%. The family increased the log-fold change (LFC) in the abundance of the
• tions with kūmara both peeled and with skin (0.08%). Importantly, LFC values represent differences in bias-correct
• strawberries (15%). Fermentations with peeled kūmara, black- Sellimonas and Eubacterium compared to fermentations with
• the genus Lacticaseibacillus. Fermentations with raspberries exhibited the lowest abundance of these taxa (35%). The
• Multiple pairwise comparisons against a reference group raspberries (1.2%) and the lowest in the fermentation with
• and the lowest in the fermentation with blackcurrants-kūmara kūmara peeled or kūmara with skin (19%). In contrast, the fer-
• with skin (20%). In contrast, the phylum Actinobacteria, the mentation of the combination blackcurrants-soybean exhibi-
• ted the highest abundances in the fermentation with black accounting for 6%. The families Eubacteriaceae and
• (ANCOM-BC 2 Dunnett’s test, adjusted p < 0.05), while no sig- peas-formula (43%) and the lowest in fermentation with black-
• nificant differences were observed at the phylum level (ESI currants-kūmara with skin-formula (32%). Additionally, fermen-
• microbial relative abundance between fermented samples. No (1.2% and 0.06%, respectively). In contrast, fermentation with
• Since the food-formula combinations consisted of 80% infant phytochemicals were not analysed, which is warranted in
• Cruciferous Vegetables to a Controlled Fruit- and 59 C. Liu, Y. Miao, J. Zhao, S. Yang, S. Cheng, W. Zhou,

Methods (brief)

• biota in digestion and have demonstrated the impact of tration of short-chain fatty acids (SCFAs).4,7 SCFAs are organic
• for food digestion and subsequent faecal fermentation of food
• remnants provide a useful screening approach to evaluate how 2.2 Simulated infant digestion of the food ingredients
• total of 53 samples, each with three replicates, were random-
• adapted to mimic the digestion of a 6-month-old infant.
• modified according to a dynamic model for infant digestion24
• 2.1. Food ingredients and a static model for newborn digestion.25
• A total of 13 food ingredients were used in this study (Table 1). To simulate oral digestion, 1.5 g of food ingredients were
• volume to 40 mL. Intestinal digestion was simulated by incu- Hungate tubes was measured (in kPa) using the Go Direct®
• tic lipase, 100 U mL−1 of amyloglucosidase, and 10 mmol L−1 pH of samples at the start and end of fermentation was
• Intestinal digestion was stopped by heat treatment were collected and centrifuged at 13 000g for 1 min using the
• (3 minutes at 95 °C). After digestion, nutrient absorption in Minispin Plus mini centrifuge (Eppendorf, Hamburg,
• the large intestine was simulated by placing digested samples Germany). The supernatants and pellets were recovered and
• dialysis samples were stored at −20 °C until fermentation. 2.5. Organic acids analysis
• ticipation was obtained from their primary caregivers. The mixture. Samples were vortexed, and 100 µL of the diethyl
• Participants donated multiple faecal samples and were pro- Standard solutions of the organic acids formate, acetate,
• tions on collecting and storing the stool samples. Samples ate, heptanoate, lactate, and succinate, containing 5 mM
• were preferentially collected fresh after defaecation and trans- 2-ethyl butyric acid were prepared alongside the samples. The

Implications

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Wiki pages this source may touch

• Infant Formula Powder
• Fish — marine, non-predatory (sardines, anchovies, salmon, cod)
• Shellfish (shrimp, crab, lobster, clams, oysters, mussels)
• Root-Vegetable Purees
• Tin

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Update history

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