Uncovering effects of temperature on dietary-fibre-associated inflammatory response in inflammatory bowel disease
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Date
2024-10-29
Authors
Olof, Hana
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Abstract
Dietary fibres are not digested in the human gut but require resident gut microbes to ferment them into beneficial short-chain fatty acids (SCFAs). However, some IBD patients express intolerance to high-fibre foods, which our lab previously found may be due to reduced fibre fermenting microbiota and interaction of select unfermented fibres (e.g., β-fructans) with TLR2, driving gut damage and inflammation. In contrast, b-glucan and pectin fibres displayed null or anti-inflammatory effects, suggesting that regardless of gut microbiota changes, select fibres could be beneficial in IBD. Traditional medicines have recognized the benefits of high-fibre beverages, although scientific evidence is limited. Moreover, there is also a gap in understanding how heat exposure during processing affects the biological role of these beverages. The traditional Ethiopian beverage, Kineto, is made from straining (room temperature) or boiling barley (β-glucan) and citrus fruits (pectin). Based on our prior investigations demonstrating a potential benefit of select fibre subtypes in IBD, I hypothesized that Kineto could promote anti-inflammatory pathways and that altering the fibre physiochemical properties through temperature exposure could further improve these anti-inflammatory effects. Our pilot study examining the inflammatory responses of the Kineto components (barley [BW], citrus peel [PLW] and pectin [PW]) in PBMCs (n=7) and THP-1 cell lines (n=3) suggested a potential anti-inflammatory role for PW. Subsequently, the complete Kineto solution in ex vivo human gut biopsies suggested anti-inflammatory trends of Kineto (e.g., reduced IL1B, CCL4, TNF), particularly at 70°C. The overall findings from physicochemical properties suggest that the anti-inflammatory trends for Kineto at 70°C (K70) could be from the observed increase in phosphorus, phytic acid, amylose and gel content, along with decreased protein. The observed beneficial trends of Kineto also come from the pectins and polyphenols found in citrus fruits, as seen from the relatively reduced pro-inflammatory markers (e.g., TNF, CCL3) in response to pectins with polyphenols (P1+ph). This was further supported by examining individual fibres found in Kineto, which revealed that unfermented citrus pectins inhibited pro-inflammatory IL-1B. These findings suggest the health-promoting potential of Kineto and encourage further research into this beverage as a prebiotic product.
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Keywords
Inflammatory Bowel Disease, Dietary Fibres, Prebiotics, Kineto, Gut microbes, Food additives, Macrophages