Cross-feeding interactions of gut microbes mediated by O-linked glycans from casein glycomacropeptide

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dc.article.number106269
dc.catalogadorpau
dc.contributor.authorGonzález-Morelo, Kevin J.
dc.contributor.authorGarrido, Daniel
dc.date.accessioned2024-06-08T15:52:11Z
dc.date.available2024-06-08T15:52:11Z
dc.date.issued2024
dc.description.abstractThe human gut microbiota plays an essential role in metabolizing complex compounds that host enzymes cannot degrade in the diet. In turn, the gut microbiota has the ability to interact with the host through mucus that protects epithelium cells. O-glycans have been proposed as emerging prebiotics due to their similarity to host-associated glycans instead of plant-derived prebiotics. Some gut microbes have been described to utilize the O-glycans as carbon sources for colonization. Changes in the protective barrier of host cells are linked to intestinal diseases. For this reason, trophic networks of microbial interactions play an important role in establishing a microbiome beneficial to the host’s health. Glycromacropeptide (GMP) is an O-glycopeptide obtained from whey during cheese manufacture. GMP could be considered as a simple model of O-glycans to analyze the molecular mechanisms involved in metabolic interactions between gut microbes. This work aimed to determine the molecular strategies and microbial interactions while utilizing glycomacropeptide as a carbon source. Individual cultures of representative bacteria allowed the identification of the major GMP-degraders. Unidirectional assays identified galacto-N-biose, galactose, N-Acetylgalactosamine, and sialic acid as by-products, providing a perspective on microbial interactions during GMP fermentation. Bidirectional assays demonstrated cross-feeding activity and competition between gut microbes, in addition to the promotion of butyrate from the fatty acids derived from the use of GMP. O-glycan-specific enzyme expression was identified for B. infantis ATCC 15697 and B. bifidum JCM 1254 during GMP cross-feeding consumption. This study highlights strategies for utilizing O-glycans in GMP consumption among gut microbes.
dc.fuente.origenORCID
dc.identifier.doi10.1016/j.jff.2024.106269
dc.identifier.urihttps://doi.org/10.1016/j.jff.2024.106269
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/86639
dc.information.autorucEscuela de Ingeniería; González-Morelo, Kevin J.; S/I; 1070566
dc.information.autorucEscuela de Ingeniería; Garrido, Daniel; 0000-0002-4982-134X; 226814
dc.language.isound
dc.nota.accesocontenido completo
dc.rightsacceso abierto
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.titleCross-feeding interactions of gut microbes mediated by O-linked glycans from casein glycomacropeptide
dc.typeartículo
dc.volumen118
sipa.codpersvinculados1070566
sipa.codpersvinculados226814
sipa.trazabilidadORCID;2024-06-03
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