(P26-015-25) Synergist Effect of Cranberry Oligosaccharides and Polyphenols Combined With Probiotic on SCFA Production In Vitro

Objectives: The American cranberry contains both oligosaccharides and polyphenols that can be beneficial to human health through symbiotic formulations to modulate the gut microbiota and subsequent metabolites. The aim of this study was to investigate the symbiotic effect of cranberry oligosaccharides and polyphenols with several probiotics on the microbial metabolite production in vitro.

Methods: Fecal samples from four health donors were used as a microbial source in Prodigest’s Colon-on-a-plate® fermentation model and tested with 13 combinations of cranberry oligosaccharides, polyphenols and 2 probiotics, including a mix of 3 Lactobacillus strains, L. platarum FB00015, L. acidophilus FB00012, and L. rhamnosus FB00047 and Veillonella strain, Veillonella atypica strain FB 0054.

Results: Cranberry oligosaccharides and polyphenols alone stimulated the production of total short chain fatty acids (SCFA), while reducing the production of proteolytic markers. Both caused a shift from proteolytic to saccharolytic fermentation, corresponding with a decreased pH. Co-supplementation of Veillonella or Lactobacillus with oligosaccharides or polyphenols resulted in a different SCFA profile as compared to the substrates alone, however the production of proteolytic markers was not affected. The addition of oligosaccharides and polyphenols improved total SCFA production for all strains. Supplementation with Veillonella and polyphenols significantly stimulated the production of butyrate compared to Veillonella alone, and increased butyrate compared to polyphenol alone. The combination of oligosaccharides to Lactobacillus resulted in a significant stimulation of propionate and acetate production, and a decrease in butyrate, compared to bacteria alone. Lactobacillus and polyphenol supplementation resulted in increased butyrate production compared to polyphenol alone, and increased propionate and decreased butyrate compared to Lactobacillus alone. Combining both probiotics with polyphenols and oligosaccharides resulted in an increase in acetate and propionate the combination alone.

Conclusions: Overall, both cranberry polyphenols and oligosaccharides displayed a synergistic effect with a mixture of Lactobacillus strains and a Veillonella strain in vitro by modulating microbiota metabolites.

Funding Sources: Ocean Spray Cranberries