Microbiota-derived short chain fatty acids in fermented Kidachi Aloe promote antimicrobial, anticancer, and immunomodulatory activities

Fermented Aloe leaf juice is a commonly used food supplement in Japan. In a previous study, fermentation of A. arborescence juice was performed and the presence of short-chain fatty acids (SCFAs) was confirmed and quantified. Samples were collected before and after the fermentation process to be sub...

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Bibliographic Details
Published in:	BMC microbiology 2023-08, Vol.23 (1), p.1-240, Article 240
Main Authors:	Al-Madboly, Lamiaa A, Yagi, Akira, Kabbash, Amal, El-Aasr, Mona A, El-Morsi, Rasha M
Format:	Article
Language:	eng
Subjects:	A. arborescens Aloe Analysis Anti-infective agents Anticancer properties Antimitotic agents Antineoplastic agents Apoptosis Archives & records Bacteria Bar codes Biological activities Cancer Care and treatment Cell culture Cell cycle Cell growth Chemical properties Colorectal cancer Colorectal carcinoma Community composition Composition Deoxyribonucleic acid Dietary supplements DNA Fatty acids Fermentation Fermented food Fermented juice Flow cytometry G1 phase Genetic aspects Health aspects Immune response Immunomodulation Juices Lactobacilli Leukocytes (mononuclear) Liver cancer Methods Microbiota Microbiota (Symbiotic organisms) Microorganisms Peripheral blood mononuclear cells Pharmaceutical research Plant products Production processes Relative abundance RNA rRNA 16S Tumor necrosis factor-α γ-Interferon
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Summary:	Fermented Aloe leaf juice is a commonly used food supplement in Japan. In a previous study, fermentation of A. arborescence juice was performed and the presence of short-chain fatty acids (SCFAs) was confirmed and quantified. Samples were collected before and after the fermentation process to be subjected, in the present study, to DNA extraction, 16S rRNA gene (V3-V4 regions) amplification, and sequencing by the next-generation Illumina MiSeq sequencer. Our work aims to analyze the sequences to assess the bacterial diversity in the juice before and after fermentation, identify the beneficial microbes responsible for the production of SCFAs, and evaluate some of the biological activities of the fermented juice. Data revealed the richness and diversity of the bacterial community in the fermented juice compared to the unfermented control. Relative abundance of bacterial phyla showed that the majority of the microbial community in the test samples corresponded to Pseudomonadota (unfermented; 10.4%, fermented; 76.36%), followed by Bacillota (unfermented; 4.71%, fermented; 17.13%) and then Bacteroidota (unfermented; 0.57%, fermented; 1.64%). For the fermented sample, 84% of Bacillota were lactobacilli. A hierarchically clustered heatmap revealed that Lactobacillus was the most abundant genus in both samples suggesting its involvement in the production of SCFAs. Therefore, this study affords the basis of bacterial community composition in fermented A. arborescens juice as well as its potential biological benefits.
ISSN:	1471-2180 1471-2180