CONICET | Buscador de Institutos y Recursos Humanos

The chance of generating a healthy microflora on gut with certain components of the human food diet is an interesting topic searched by manufacturers and consumers. Therefore, the objective of this work was to study the modification of the gut microflora and colonic fermentation of male rats that were feed with wheat breads fortified with inulin during 60 days (Tf). Diets used were: control (DC), synergy 1 (Orafti Beneo) (DS) and wheat bread with 10% of synergy 1 (DP). The consumption of food and the increment of weight during the experience were determined. At Tf time, the cecum was removed, weighted and pH of cecum content was measured. Viable anaerobic bacteria in a selective for lactobacillus and bifidobacteria MRS media were performed, between 0 and 50 days. DNA from feces was isolated, amplified and analyzed by DGGE. Rats consumed more quantity of DC per day in comparison with DS and DP and also in all the experience. The weight of the cecum of DS group was higher than the DP group (4.03±0.53 vs 3.12±0.77), while DC group presented the lowest value (3.05±0.25). The cecum pH of DC group (7.0±0.2) was higher than pH of rats fed with the prebiotic. In addition, pH of DS was lower than DP (5.5±0.4 vs 6.1±0.25). Lactobacillus and bifidobacteria in feces at the beginning of the experience was 4.0 x 109 ufc/g. Microorganism content decreased after 50 days, from 4.8 x 109 to 1.5 x 107 ufc/g. On the other hand, values from DS and DP remained constant with time. Differences in DNA bands profile between samples and for different days were observed. Up to 50 days, diets with inulin (DS and DP) presented a 48% of similarity between together and different with the DC group. In conclusion, an increase of fermentation in DS and DP groups produced changes in the cecum (increase of weight and decrease of pH) as a consequence of the increase of benefic microorganism because of the presence of the prebiotic fiber (inulin) in the food diet.