Evidence map›Paper›PMID 26286349›Full record

ArticleEuropean journal of nutrition2016

In vitro fermentation of nuts results in the formation of butyrate and c9,t11 conjugated linoleic acid as chemopreventive metabolites.

W Schlörmann, M Birringer, A Lochner, S Lorkowski, I Richter, C Rohrer, M Glei

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Article in European journal of nutrition, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.

0numbers the graph read from it
0cells of the map it votes in
13citing papers in PubMed
2.7field-weighted citation impact, top 11% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

13 citing papers in PubMed, 39 citations in OpenAlex.

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  12. Human Gut Microbiota and Gastrointestinal Cancer.Genomics, proteomics & bioinformatics · 2018
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors at 2 institutions in 1 country.

W SchlörmannDepartment of Nutritional Toxicology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 24, 07743, Jena, Germany. wiebke.schloermann@uni-jena.de.
M BirringerDepartment of Nutritional, Food and Consumer Studies, University of Applied Sciences, Leipziger Straße 123, 36037, Fulda, Germany.
A LochnerDepartment of Nutritional Physiology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 24, 07743, Jena, Germany.
S LorkowskiDepartment of Nutritional Biochemistry and Physiology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25, 07743, Jena, Germany.
I RichterDepartment of Nutritional, Food and Consumer Studies, University of Applied Sciences, Leipziger Straße 123, 36037, Fulda, Germany.
C RohrerDepartment of Nutritional Physiology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 24, 07743, Jena, Germany.
M GleiDepartment of Nutritional Toxicology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 24, 07743, Jena, Germany.
Friedrich Schiller University Jena · DEFulda University of Applied Sciences · DE

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

purposeThe consumption of foods rich in dietary fiber and polyunsaturated fatty acids such as nuts can contribute to a healthy diet. Therefore, the formation of fermentation end-products which might exert chemopreventive effects regarding colon cancer was investigated after an in vitro simulated digestion and fermentation of nuts using human fecal microbiota.

methodsFermentation supernatants (FS) and pellets (FP) were obtained after an in vitro fermentation of hazelnuts, almonds, macadamia, pistachios and walnuts. Short-chain fatty acids (SCFA) and bile acids (BA) in FS as well as fatty acids in FP were analyzed via gas chromatography. Malondialdehyde (MDA) levels in FS were determined photometrically.

resultsFermentation of nuts resulted in 1.9- to 2.8-fold higher concentrations of SCFA compared to the control and a shift of molar ratios toward butyrate production. In vitro fermentation resulted in the formation of vaccenic acid (C18:1t11, 32.1 ± 3.2 % FAME; fatty acid methyl ester) and conjugated linoleic acid (c9,t11 CLA, 2.4 ± 0.7 % FAME) exclusively in fermented walnut samples. Concentrations of secondary BA deoxycholic-/iso-deoxycholic acid (6.8-24.1-fold/4.9-10.9-fold, respectively) and levels of MDA (1.3-fold) were significantly reduced in fermented nut samples compared to the control.

conclusionThis is the first study that demonstrates the ability of the human fecal microbiota to convert polyunsaturated fatty acids from walnuts to c9,t11 CLA as a potential chemopreventive metabolite. In addition, the production of butyrate and reduction in potential carcinogens such as secondary BA and lipid peroxidation products might contribute to the protective effects of nuts regarding colon cancer development.

Indexed as

FermentationBile Acids and SaltsButyratesColonic NeoplasmsCorylusFatty Acids, UnsaturatedFecesGastrointestinal MicrobiomeHumansHydrogen-Ion ConcentrationJuglansLinoleic Acids, ConjugatedMacadamiaMalondialdehydeNutsOleic Acids11-octadecenoic acidBile Acids and SaltsButyratesFatty Acids, UnsaturatedLinoleic Acids, ConjugatedMalondialdehydeOleic AcidsThiobarbituric Acid Reactive SubstancesColon cancerConjugated fatty acidsDietary fiberIn vitro fermentationNutstrans fatty acids

Identifiers

PMID26286349
OpenAlexW1131236796

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.