Effects of blackcurrant extract on indole and ammonia productions in an <i>in vitro</i> human fecal culture model

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  • ISHIGURO Nanami
    Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu, Gifu 501-1193, Japan
  • HAYASHI Takayuki
    Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu, Gifu 501-1193, Japan
  • OKAYAMA Miho
    Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu, Gifu 501-1193, Japan
  • YAMAGUCHI Taiki
    Morishita Jintan Co., Ltd., 2-40, Tamatsukuri 1-Chome, Chuo-Ku, Osaka 540-8566, Japan
  • KOHNO Mamiko
    Morishita Jintan Co., Ltd., 2-40, Tamatsukuri 1-Chome, Chuo-Ku, Osaka 540-8566, Japan
  • KAWAKAMI Hirosato
    Morishita Jintan Co., Ltd., 2-40, Tamatsukuri 1-Chome, Chuo-Ku, Osaka 540-8566, Japan
  • MITSUNAGA Tohru
    Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu, Gifu 501-1193, Japan
  • NAKAMURA Kohei
    Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu, Gifu 501-1193, Japan
  • INAGAKI Mizuho
    Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu, Gifu 501-1193, Japan

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<p>Blackcurrant is available as a traditional medicine in Europe. However, the detailed effects of blackcurrant on the human gut microbiota remain unknown. In this study, we investigated the prebiotic effects of a blackcurrant extract using a human fecal culture model in six healthy subjects. Feces were individually inoculated into a medium with or without the blackcurrant extract and then fermented for 48 hr under anaerobic conditions. The results obtained from analysis of samples from the fermented medium demonstrated that after 48 hr of fermentation, the pH of the medium with the blackcurrant extract was significantly decreased (control, 6.62 ± 0.20; blackcurrant extract, 6.41 ± 0.33; p=0.0312). A 16S rRNA gene sequencing analysis of the microbiota of the fermented medium showed a significant increase in the relative abundance of Bifidobacteriaceae. In measuring the concentrations of putrefactive components in the fermented medium, we found that the blackcurrant extract significantly reduced ammonia levels and displayed a tendency toward reduced indole levels. Our results suggest that blackcurrant extract could be a potential ingredient for relief of putrefactive components in the gut.</p>

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