The Potential Health Benefits of a Novel Synbiotic Yogurt Fortified With Purple-Leaf Tea in Modulation of Gut Microbiota
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Date
2024-04
Authors
Patrick, Mucheru
Peter, Chege
Mary, Muchiri
Journal Title
Journal ISSN
Volume Title
Publisher
BCHD
Abstract
Background: The use of synbiotic functional yogurt is a trending dietary approach of positively modulating the gut and
alleviating dysbiosis. These yogurts are fermented using probiotic live microorganisms that confer health benefits on the
host. Purple-leaf tea (Camellia sinensis) which contains prebiotic polyphenolic compounds, has all the health benefits of
tea in addition to high content of flavonoid bioactive anthocyanin compounds.
Object ve: The goal of the current study was to investigate the effect of a novel symbioti yogurt fermented using
probiotic microbes and fortified with purple leaf tea puree in modulating gut bacteria profile using an in vivo animal
experiment with white male Wilstar rats.
Methods: An in vivo animal study was used to investigate the effect of synbiotic yogurt (PYPT) produced by fermentation
of milk with probiotic starter culture ABT 5 (Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-12 and
Streptococcus thermophiles) and fortified with purple-leaf tea puree. A total of 16 Wistar rats were intraperitoneally injected with 8 doses of 4mg/g of monosodium glutamate (MSG) to induce obesity. In a randomized control design, 8 of the experimental control rats were fed with normal standard rat feed, while 8 intervention rats were fed with the formulated yogurt for a period of 28 days. The gut health bacteria biomarkers were determined from the rats’ fecal matter
by extraction of DNA using the ZymoBIOMIC kit protocol and profiled by the polymerase chain reaction (qPCR) molecular
technique, of 16S rRNA. The data of the bacteria taxonomic classifications and abundance was processed and interpreted
using DADA2 package and Quantitative Insight into Microbial Ecology 2 (Qiime2).
Results: No statistical differences in diversity of bacterial phyla were reported, but the composition of Actinobacteria
increased in the intervention group and decreased in the control, while Proteobacteria decreased drastically in the
intervention rats. Notably, the population of beneficial Lactobacillales and Bifidobacteriales in the intervention cohort
increased significantly, while there was a reduction of bacteria with species with potential of pathogenic activity.
Conclusions: Fortification of probiotic yogurt with purple tea with prebiotic polyphenols increased the population of
beneficial gut modulating bacteria while reducing the pathogens. Therefore, the study demonstrates the constructive
collaboration of probiotic microbes and the purple tea bioactive compounds in the novel synbiotic yogurt in improving
the healthful gut commensal bacteria. Future research can profile more commensal bacteria and analyze gut metabolites
such as butyrate as well as conducting human clinical trials.
Description
Article
Keywords
Gut bacteria modulation, Synbiotic yogurt, Probiotics, Prebiotics, Purple-leaf tea, Fortification, Functional foods
Citation
Patrick, M., Peter, C., & Mary, M. (2024). The potential health benefits of a novel synbiotic yogurt fortified with purple-leaf tea in modulation of gut microbiota.
URI
https://www.researchgate.net/profile/Patrick-Mucheru/publication/379692496_The_potential_health_benefits_of_a_novel_synbiotic_yogurt_fortified_with_purple-leaf_tea_in_modulation_of_gut_microbiota/links/6615995a39e7641c0ba86a73/The-potential-health-benefits-of-a-novel-synbiotic-yogurt-fortified-with-purple-leaf-tea-in-modulation-of-gut-microbiota.pdf
https://ir-library.ku.ac.ke/handle/123456789/27818
https://ir-library.ku.ac.ke/handle/123456789/27818