Abstract：
:We investigated the impact of a fermented milk product on gut microbiota and their metabolism in 3 different conditions of the colon with a systemic viewpoint. An in vitro semi-continuous anaerobic cultivation was used to assess the colon compartment-specific influence of fermented milk, followed by a multiomics approach combining 16S rDNA amplicon sequencing and nuclear magnetic resonance (NMR) spectroscopy. The microbiome profiling and metabolomic features were significantly different across three colon compartments and after fermented milk treatment. Integrative correlation analysis indicated that the alteration of butyrate-producing microbiota (Veillonella, Roseburia, Lachnospira, and Coprococcus) and some primary metabolites (butyrate, ethanol, lactate, and isobutyrate) in the treatment group had a strong association with the fermented milk microorganisms. Our findings suggested that fermented milk treatment significantly affected microbial population in an in vitro cultivation system as well as the colonic metabolome in different ways in each of colon compartment.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cha KH,Lee EH,Yoon HS,Lee JH,Kim JY,Kang K,Park JS,Jin JB,Ko G,Pan CHdoi
10.1016/j.foodchem.2018.04.095subject
Has Abstractpub_date
2018-10-15 00:00:00pages
216-224eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30736-2journal_volume
263pub_type
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