TY - JOUR
T1 - Effect of nanoparticles in the utilization of fatty acids by human microbiota
AU - Rodriguez-Alcalá, L. M.
AU - Campos, D. A.
AU - Gullon, B.
AU - Madureira, A. R.
AU - Gomes, A. M.
AU - Pintado, M. E.
PY - 2015/7
Y1 - 2015/7
N2 - The production of rosmarinic acid (RA), Sage (S) and Savoury (V) extracts solid lipid nanoparticles (SLN), using Witepsol (w) and Carnauba waxes (c) was already studied (Campos et al., 2014). These systems are to be further incorporated in oral formulations but it is unknown if gut microbiota will metabolize these systems. With this aim, the evaluation of total fatty acids (FA) according to Castro-Gomez et al. 2014 in samples obtained from human faeces fermentation processes (8 and 24 h) was performed. Samples w0 (empty SLN) were mainly composed of saturated (SFA; 48.84%), namely C12:0 (21.56%), and monounsaturated FA (MUFA, 49.48%; mainly C18:1c9, 37.24%). The addition of RA, S and V ingredients decreased (p < 0.05) the total SFA and C18:1t9 concentration while increasing C18:1c9 and total polyunsaturated FA (PUFA), this latter by increments in the level of CLA isomers. In Carnauba samples (s0) C18:1c9 was the main FA (66.26%) together with C18:1t9 (7.24%), C16:0 (5.65%) and C18:2CLAtt (3%). Preparations cRA, cS and cV resulted in higher amounts of C18:1c9 and CLA isomers. After the assayed time, C4:0 increased in all samples (from 1.15% to 10.04–7.76% in Witepsol samples; from 2.37% to 18.42–16.98% in Carnauba) as result of the fermentative process. In all preparations C18:1c9, C18:2c9t11 and C18:2t10c12 contents decreased. The assayed preparations did not alter the fermentative process of human microbiota and some healthy FA seems to be used by the bacteria. However, further research is needed to know if these effects may help to improve the human microbiota function.
AB - The production of rosmarinic acid (RA), Sage (S) and Savoury (V) extracts solid lipid nanoparticles (SLN), using Witepsol (w) and Carnauba waxes (c) was already studied (Campos et al., 2014). These systems are to be further incorporated in oral formulations but it is unknown if gut microbiota will metabolize these systems. With this aim, the evaluation of total fatty acids (FA) according to Castro-Gomez et al. 2014 in samples obtained from human faeces fermentation processes (8 and 24 h) was performed. Samples w0 (empty SLN) were mainly composed of saturated (SFA; 48.84%), namely C12:0 (21.56%), and monounsaturated FA (MUFA, 49.48%; mainly C18:1c9, 37.24%). The addition of RA, S and V ingredients decreased (p < 0.05) the total SFA and C18:1t9 concentration while increasing C18:1c9 and total polyunsaturated FA (PUFA), this latter by increments in the level of CLA isomers. In Carnauba samples (s0) C18:1c9 was the main FA (66.26%) together with C18:1t9 (7.24%), C16:0 (5.65%) and C18:2CLAtt (3%). Preparations cRA, cS and cV resulted in higher amounts of C18:1c9 and CLA isomers. After the assayed time, C4:0 increased in all samples (from 1.15% to 10.04–7.76% in Witepsol samples; from 2.37% to 18.42–16.98% in Carnauba) as result of the fermentative process. In all preparations C18:1c9, C18:2c9t11 and C18:2t10c12 contents decreased. The assayed preparations did not alter the fermentative process of human microbiota and some healthy FA seems to be used by the bacteria. However, further research is needed to know if these effects may help to improve the human microbiota function.
M3 - Meeting Abstract
SN - 1742-464X
VL - 282
SP - 133
EP - 134
JO - FEBS Journal
JF - FEBS Journal
IS - S 1
ER -