Colonic microbiome modulation and metabolic effects of Bryndza sheep cheese in pediatric acute lymphoblastic leukemia: An in vitro study

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-03-27 DOI:10.1016/j.jff.2025.106755

Galal Ali Esmail , Saba Miri , Ivan Hric , Walid Mottawea , Libuša Nechalová , Miroslava Šimiaková , Luana Leao , Martin Kolisek , Alexandra Kolenová , Viktor Bielik , Riadh Hammami

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Abstract

This study investigated the effects of lyophilized, unpasteurized Bryndza sheep cheese powder on gut microbiota and short-chain fatty acid (SCFA) production using an in vitro colonic fermentation model of pediatric acute lymphoblastic leukemia (ALL) patients. Low-dose (LD; 500 mg) and high-dose (HD; 1000 mg) treatments led to distinct microbial shifts within 48 h, affecting Firmicutes, Bacteroidota, and Proteobacteria. The α-diversity decreased in LD (p < 0.05) but remained highest in HD (p ≤ 0.01) after 48 h. Parasutterella and Enterococcus were enriched at 6 h, with HD promoting SCFA-producing bacteria (Faecalibacterium) at later stages. By 48 h, the HD increased Eubacterium hallii, Faecalibacterium, and Bacteroides, whereas LD enriched Lachnospira and Veillonella. Both treatments significantly increased acetate production (p ≤ 0.01), with network analysis linking key microbiota families to SCFA production. Bryndza cheese modulates gut microbiota dose- and time-dependently, fostering SCFA-producing taxa and potentially improving gut health in pediatric ALL patients.

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Bryndza羊奶酪对儿童急性淋巴细胞白血病的结肠微生物调节和代谢作用：一项体外研究

本研究通过儿童急性淋巴细胞白血病（ALL）患者体外结肠发酵模型，研究了冻干、未经巴氏消毒的Bryndza羊奶酪粉对肠道微生物群和短链脂肪酸（SCFA）产生的影响。低剂量(LD;500mg)和高剂量(HD；1000 mg)的处理在48小时内导致明显的微生物变化，影响厚壁菌门、拟杆菌门和变形菌门。α-多样性在LD中降低(p <；HD在48 h后达到最高水平（p≤0.01）。6 h时，副utterella和Enterococcus富集，HD在后期促进scfa生成菌（Faecalibacterium）。到48 h， HD增加了哈里真杆菌、粪杆菌和拟杆菌，而LD增加了毛螺旋体和细孔菌。两种处理均显著提高了乙酸产量（p≤0.01），网络分析表明关键菌群家族与SCFA产量有关。Bryndza奶酪调节肠道微生物群的剂量和时间依赖性，促进scfa产生的分类群，并可能改善儿科ALL患者的肠道健康。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.