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Gut microbiota associated with prebiotic effect of whey protein | 31977
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Gut microbiota associated with prebiotic effect of whey protein


5th European Nutrition and Dietetics Conference

June 16-18, 2016 Rome, Italy

Teresa Sanchez Moya, Carmen Frontela Saseta, Ruben Lopez Nicolas and Gaspar Ros Berruezo

University of Murcia, Spain

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

The mechanisms involved in the regulation of food intake are complex and imply different mechanisms. In this abstract, we have focused on the role of gut microbiota as a contributor to the regulation of energy homeostasis and energy intake. Changes in bacterial composition have been seen in both obese animals and humans with reductions in Bacteroidetes and concurrent increases in Firmicutes. The aim of this study was to assess the impact of whey protein on the human gut microbiota of three obese donors and three normo-weight donors. The prebiotic potential of these substrates were assessed through in vitro gastrointestinal digestion following of a fecal batch cultures fermentations (mimicking a colonic fermentation) for 48 hours. Along fermentation pH and gas production were measured, as well as changes of microbiota. Total bacteria, Bacteroidetes, Lactobacillus, Bifidobacterium, Firmicutes and E. coli were quantified using RT-PCR. Results indicated a pH decreased in all samples, because of the metabolites of bacteria (shorts chain fatty acids among others). In relation with gas production values were higher in normo-weigth donors than obese. There was significant differences in bacterial species respect donors as well as total bacterial and substrates. A tendency was also mostly observed to increased bifidobacteria and total bacteria in lean and obese donors, but Lactobacillus spp. was higher in obese than in lean subjects. In general, there was an increase of Bacteroidetes and Bifidobacterium. In conclusion, whey protein could have a role, not only lowering the caloric value and increasing satiety but also modulating the gut microbiota in a healthy manner.

Biography :

Teresa Sanchez Moya has completed her degree in Veterinary and Master in Nutrition Technology and Food Safety. She has also obtained an official Pre-doctoral Fellowship of the Education Ministry of the Spain Government and presently she is a PhD student in the official doctoral program in Food Technology, Nutrition and Food Science at the University of Murcia under supervision of Dr. Gaspar Ros Berruezo, Dr. Carmen Frontela Saseta and Dr. Ruben Lopez Nicolas.

Email: tsm09382@um.es

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