Understanding the impact of chia seed mucilage on human gut microbiota by using the dynamic gastrointestinal model simgi

• Published in: Journal of functional foods Vol. 50; pp. 104 - 111
• Main Authors: Tamargo, Alba, Cueva, Carolina, Laguna, Laura, Moreno-Arribas, M.Victoria, Muñoz, Loreto A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2018; Elsevier
• Subjects: Chia mucilage; Gut microbiota; Simgi® model; Viscosity; Gut microbiota; Viscosity; Simgi® model; Chia mucilage
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2018.09.028

[Display omitted] •Relationship among viscosity and microbiota influenced by the intake of chia mucilage was studied.•Chia mucilage was studied from a rheological and microbiological point of view.•Viscosity differences among concentrations disappear along the gastrointestinal tract.•Intake of chia mucilage affects the growth of some intestinal bacterial groups. Chia mucilage has been considered as a reliable source of soluble fibre, with the ability to form highly aqueous viscous dispersions at low concentrations; however, its effects in the gastrointestinal tract have never been assessed. Therefore, the present work aims to study the relationship between apparent viscosity of chia mucilage at three concentrations (0.3, 0.5 and 0.8%) and growth and metabolic activity of human gut microbiota by using a dynamic gastrointestinal model, simgi®. Results showed differences in viscosities between mucilage concentrations before chia feeding and in the first stage of the digestion; however, in the descending colon, these differences disappear and were dependent on the shear applied. On a microbiological level, the crude chia mucilage affects the growth of some intestinal bacterial groups, such as Enterococcus spp and Lactobacillus spp. In conclusion, the chia mucilage concentrations do not affect the physical properties of the intestine (viscosity) but could affect the colonic microbial growth.