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Poster presentations: Microbiology 2020

P848 A novel grape-derived prebiotic selectively enhances abundance and metabolic activity of butyrate producing bacteria in faecal samples of inflammatory bowel disease

L. Oliver1, S. Ramió-Pujol2, J. Amoedo3, M. Malagón3, M. Serrano4, A. Bahí5, A. Lluansí5, D. Busquets6, T. Leyanira6, M. Serra-Pagès7, X. Aldeguer6, G.G. Jesús8

1GoodGut, Laboratory, Girona, Spain, 2GoodGut S.L., Project Manager, Girona, Spain, 3GoodGut S.L., Laboratory, Girona, Spain, 4GoodGut S.L., Quality, Girona, Spain, 5IdIBGi, Gastroenterology, Girona, Spain, 6Hospital Universitari Doctor Josep Trueta, Gastroenterology, Girona, Spain, 7GoodGut S.L., Chief Executive Officer, Girona, Spain, 8GoodGut S.L., Scientific Director, Girona, Spain

Background

Inflammatory Bowel Disease (IBD) is a clinical condition of the gastrointestinal tract of unknown aetiology. The two main forms of IBD are Crohn’s disease (CD) and Ulcerative colitis (UC). Recently, it has been reported that the bacterial communities present in the colon of patients with IBD are structurally different compared with those in healthy individuals. This particular dysbiosis consists of a decrease of butyrate producing bacteria and an increase of the pro-inflammatory species. The goal of this work was to test a new prebiotic of selected dietary fibre made from grape for its capacity to balance the dysbiosis typically found in patients with intestinal disorders.

Methods

Faecal samples from 16 healthy subjects and 11 IBD patients (5 CD and 6 UC) were collected by the Hospital Universitari Dr. Josep Trueta. Fresh stool samples were incubated with 200 mg, 600 mg of prebiotic, and 200 mg of apple pectin. A negative control without substrate addition was also performed. The tubes were incubated under continuous stirring for 72 hours at 37 ºC in semi-anaerobic atmosphere. Total DNA was extracted and the abundances of butyrate-producing bacterial markers (Faecalibacterium prausnitzii, and its phylogroups I and II, Roseburia hominis and Subdolinogranulum variabile) were analysed by qPCR. Concentrations of both butyrate and acetate were determined by gas chromatography as an indication of the bacterial metabolic activity.

Results

A significant increase of butyrate producing species, such as S. variabile, R. hominis and F. prausnitzii was observed in CD and UC samples when incubated with 200 mg of prebiotic compared with the negative control. F. prausnitzii phylogroup II, which is underrepresented in UC patients, also increased. No differences were found when samples were incubated with 600 mg. Regarding apple pectin, the increase on the abundance of butyrate producing bacteria was higher than the prebiotic in UC samples. In samples from healthy subjects, an increase in the butyrate producing species abundances was observed in both concentrations of prebiotic when compared with the negative control. In those samples no differences were observed when comparing apple pectin with the prebiotic. Concerning butyrate and acetate production, these substances increased in all prebiotic-supplemented samples when compared with the negative control.

Conclusion

The studied prebiotic causes an increase of the abundance and activity of butyrate-producing bacteria in both IBD patients and healthy subjects. These results points to this new dietary fibre as a promising prebiotic to maintain eubiosis and to promote the microbiota restoration of the intestinal mucosa.