Intestinal microbiota modulation at the strain level by the olive oil polyphenols in the diet
Metadata
Show full item recordEditorial
Frontiers
Materia
Intestinal microbiota Enterococci Virgin olive oil Polyphenols High fat diets
Date
2023-10-04Referencia bibliográfica
Andújar-Tenorio N, Cobo A, Martínez-Rodríguez AM, Hidalgo M, Prieto I, Gálvez A and Martínez-Cañamero M (2023) Intestinal microbiota modulation at the strain level by the olive oil polyphenols in the diet. Front. Nutr. 10:1272139. [doi: 10.3389/fnut.2023.1272139]
Sponsorship
University of Jaén; grant number PP2015/08/08 (to MM-C and IP); Junta de Andalucía, grant PI Excelencia_2010 AGR 6340 (to MM-C)Abstract
Introduction: Previously we have reported a r16S gene next generation
sequencing study on the effect of high fat diets in the intestinal microbiota using a
murine model. However, many important microbial traits occur at strain level and,
in order to detect these population changes, culture-dependent approaches need
to be applied. With this goal, we decided to study a very well-known commensal
genus, Enterococcus, and therefore, intestinal enterococci methodically isolated
during the above-mentioned experiment were analyzed.
Materials and methods: A collection of 75 distinct enterococcal strains isolated
from feces of mice fed a standard diet or high-fat diets enriched with butter,
refined olive oil, or extra virgin olive oil and after 0, 6 or 12 weeks of diet, were
genetically and phenotypically characterized in search of virulence factors,
biogenic amine production and antibiotic resistance. All strains were tested for
the susceptibility in vitro to two virgin olive oil polyphenols, oleuropein (the bitter
principle of olives) and hydroxytyrosol (derived from oleuropein by enzymatic
hydrolysis and responsible for the high stability of olive oil).
Results: No drastic polyphenol effect was found except at high concentrations.
However, when carrying out a comparative statistical study in the 75 strains of
the collection according to the different diets, we have detected significant
differences between the strains isolated from mice fed with a diet enriched with
virgin olive oil and the rest of the diets. EVOO strains also presented less resistance
to antibiotics and a more beneficial profile overall.
Discussion: These results support the prebiotic role of polyphenols, showing how
they are able to modulate the set of strains that comprises a genus in the gut,
allowing them to adapt to a changing environment in the host’s intestine and
possibly exerting effects on its physiology