pH and Peptide Supply Can Radically Alter Bacterial Populations and Short-Chain Fatty Acid Ratios within Microbial Communities from the Human Colon

By A. Walker, S. Duncan, E. C. McWilliam Leitch, Matthew W Child, H. Flint. Applied and Environmental Microbiology, 2005

743 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/976cf67298ec97d7a2ec452f7dfe774f471eb07c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. H. Flint
2. P. Louis
3. K. Scott
4. S. Duncan
5. G. Holtrop
6. H. Holscher
7. Pauline Young
8. K. Verbeke

In Molecular Biology

1. H. Flint
2. P. Louis
3. J. Cryan
4. Ted G. Dinan
5. S. Duncan
6. G. Clarke
7. K. Scott
8. C. Stanton

In Nutrition and Dietetics

1. H. Flint
2. P. Louis
3. S. Duncan
4. K. Scott
5. G. Holtrop
6. Pauline Young
7. G. Lobley
8. A. Belenguer

Citations in the corpus

• Understanding the effects of diet on bacterial metabolism in the large intestine (2007, background): “Walker et al. (2005) reported in fermentor systems that switching the pH from 5Æ5 to 6Æ5 resulted in a much less butyrogenic but more propiogenic fermentation.”
• High-protein, reduced-carbohydrate weight-loss diets promote metabolite profiles likely to be detrimental to colonic health. (2011, background): “driven by the increased pH (26, 35) and reduced supply of resistant starch with the HPLC diet.”
• Polysaccharide utilization by gut bacteria: potential for new insights from genomic analysis (2008, background): “Interestingly, Bacteroidetes seem to out-compete their Gram-positive competitors for soluble starch at near-neutral pH in fermenter simulations, but certain Gram-positive groups become more successful under mildly acidic condition”
• Interactions between gut microbiota and host metabolism predisposing to obesity and diabetes. (2011, background): “5, whereas at the lower pH, other bacterial groups were able to compete for these substrates (35, 36).”
• Gut Microbiota and Short Chain Fatty Acids: Implications in Glucose Homeostasis (2022, background): “Colonic fermentation of fiber to SCFAs decreases pH levels, increases fecal acidification, and increases the growth and diversity of the gut microbiota taxa [41].”
• Diversity, metabolism and microbial ecology of butyrate-producing bacteria from the human large intestine. (2009, result): “The ability of several cultured strains to grow at a low pH was in agreement with these findings (Walker et al., 2005).”
• Effect of inulin on the human gut microbiota: stimulation of Bifidobacterium adolescentis and Faecalibacterium prausnitzii (2008, background): “(16) Rrec630mR CCTCCGACACTCTAGTMCGAC The present study Roseburia spp.”
• Reduced Dietary Intake of Carbohydrates by Obese Subjects Results in Decreased Concentrations of Butyrate and Butyrate-Producing Bacteria in Feces (2006, methodology): “A panel of probes including those targeted to the most abundant groups of butyrate-producing bacteria found in human fecal samples (3, 6, 33, 60) was used to monitor the effect of a dietary shift from normal intakes of carbohydrate (399 g/day) to either moderate (164 g/day) or low (24 g/day) intakes”
• The role of pH in determining the species composition of the human colonic microbiota. (2009, methodology): “…colonic bacteria Previous work showed that different species of gut bacteria vary in their growth responses to shifts in pH of the growth medium, and suggested that tolerance or susceptibility to slightly acidic pHs might be associated with particular phylogenetic groups (Walker et al., 2005).”
• From the gut to the peripheral tissues: the multiple effects of butyrate (2010, positive): “This pH seems to boost the formation of butyrate, as mildly acidic pH values allow butyrate-producing bacteria to compete against Gram-negative carbohydrate-utilising bacteria such as Bacteroides spp. (29) .”
• Phylogenetic distribution of three pathways for propionate production within the human gut microbiota (2014, background): “Thus, pH is an important determinant in the competition between Bacteroidetes and Firmicutes (Walker et al., 2005; Duncan et al., 2009), and the level of propionate production in Bacteroidetes is dependent on carbon dioxide levels (Macfarlane and Gibson, 1997).”
• Formation of propionate and butyrate by the human colonic microbiota. (2017, background): “This selective inhibition and the resulting shift in community composition has the consequence of limiting propionate formation and enhancing butyrate production by the community at pH values around 5.5 compared with 6.5-6.8 (Walker et al., 2005; Chung et al., 2016).”
• Two Routes of Metabolic Cross-Feeding between Bifidobacterium adolescentis and Butyrate-Producing Anaerobes from the Human Gut (2006, background): “Butyrateproducing bacteria that are able to directly utilize FOS and starch (13) therefore may be expected to compete better for these substrates and to contribute to increased butyrate production at the lower pH (44).”