Dietary modulation of bacterial fermentative capacity by edible seaweeds in rats

The effect of edible seaweeds [nori (Porphyra tenera) and wakame (Undaria p innatifida)] on the modulation of colonic microbiota was studied in adult m ale Wistar rats. Each alga was fed to rats as the only source of dietary fi ber and compared with cellulose. After 12 days, animals were sacrificed and cecal contents used as inoculum to ferment lactulose, citrus pectin, cellu lose, nori, and wakame in vitro. Dietary treatment did not affect food inta ke or food efficiency, yet alga caused a significant increase in cecal weig ht. Nori and wakame were poorly fermented by the cellulose inoculum, with i ntermediate substrate degradation (76 and 57% for nori and wakame, respecti vely) and low metabolism to short-chain fatty acids (SCFA) (30% fermentabil ity compared with lactulose). Cecal contents from rats fed nori and wakame showed a reduced ability to ferment all of the studied substrates compared with the cellulose inoculum, causing a reduction in SCFA production and dry matter disappearance. Only nori induced a bacterial adaptation that brough t about a higher fermentation of this substrate. The different behaviors of the two algae could be due to their distinct chemical compositions. In con clusion, nondigestible components of edible seaweeds modified the metabolic activity of intestinal microflora, leading to a reduction of its fermentat ive capacity.