Fermentation by gut microbiota cultured in a simulator of the human intestinal microbial ecosystem is improved by probiotic Enterococcus faecium CRL 183 | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 1 No. 10 (2011): October 2011 / Research Articles Fermentation by gut microbiota cultured in a simulator of the human intestinal microbial ecosystem is improved by probiotic Enterococcus faecium CRL 183 Authors Katia Sivieri Department of Food and Nutrition, Laboratory Study of Probiotics and Prebiotics, Faculty of Pharmaceutical Sciences of Araraquara, UNESP-Paulista State University, Araraquara, São Paulo Fernanda Bianchi Department of Food and Nutrition, Laboratory Study of Probiotics and Prebiotics, Faculty of Pharmaceutical Sciences of Araraquara, UNESP-Paulista State University, Araraquara, São Paulo Maria A. Tallarico School of Engineering of São Carlos, University of São Paulo, Sao Paulo Elizeu A. Rossi Department of Food and Nutrition, Laboratory Study of Probiotics and Prebiotics, Faculty of Pharmaceutical Sciences of Araraquara, UNESP-Paulista State University, Araraquara, São Paulo DOI: https://doi.org/10.31989/ffhd.v1i10.119 Abstract Background: Enterococci are used in a large number of dairy products, such as starter cultures in food supplements and in foods considered functional. In vitro gut fermentation models present an unmatched opportunity of performing studies frequently allenged in humans and animals owing to ethical concerns. A dynamic model of the human intestinal microbial ecosystem (SHIME) was designed to better simulate conditions intestinal microbiota. Methods: The SHIME model was used to study the effect of Enterococuus faecium CRL 183 on the fermentation pattern of the colon microbiota. Initially, an inoculum prepared from human feces was introduced into the reactor vessels and stabilized over 2 wk using a culture medium. This stabilization period was followed by a 2-wk control period during which the microbiota were monitored. The microbiota were then subjected to a 4-wk treatment period by adding 108 CFU/mL of the Enterococcus faecium CRL 183 to vessel one (the stomach compartment). Results: The addition resulted into an overall increase of bacterial marker populations (Enterobacteriaceae, Lactobacillus spp., Bifidobacterium spp. and Clostridium spp.), with a significant increase of the Lactobacillus sp. and Bifidobacterium sp populations. The short-chain fatty acid (SCFA) concentration increased during the supplementation period; this was due mainly to a significant increase in the levels of acetic, butyric and propionic acids. Ammonium concentrations increased during the supplementation period. Conclusions: Results showed that the major effect of E. faecium CRL 183 was found in the ascendant and transverse colon.  Key words: Gut microbiota, Enterococcus, Gastrointestinal resource management, Simulator of Human Intestinal Microbial Ecosystem (SHIME) Downloads [Abstract] [Full Article] Published 2011-10-08 Issue Vol. 1 No. 10 (2011): October 2011 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com