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Food Science and Biotechnology

, Volume 24, Issue 6, pp 2083–2094 | Cite as

Comparative study of fecal microbiota in patients with type II diabetes after consumption of apple juice for 4 weeks

  • Gyu-Sung ChoEmail author
  • Anja König
  • Stephanie Seifert
  • Alexander Hanak
  • Alexander Roth
  • Melanie Huch
  • Achim Bub
  • Bernhard Watzl
  • Charles M. A. P. Franz
Article

Abstract

The effect of cloudy apple juice on fecal microbiota of type 2 diabetics was studied. Five volunteers consumed apple juice while 5 control volunteers received an isocaloric control beverage daily for 4 weeks. DGGE profile analysis showed high diversity between volunteers that did not change over the intervention period using primers for Firmicutes, Bacteroidetes, bifidobacteria, enterococci, and enterobacteria. An exception was observed using lactobacilli primers, perhaps as the result of the dietary influence. Consumption of apple juice was not correlated with changes in DGGE profiles. Quantitative PCR was used to investigate the effect of apple juice on bacterial counts in different subgroups. Apple juice did not lead to significantly (p>0.05) different numbers of total bacteria, enterobacteria, bifidobacteria, lactobacilli, or Bacteroidetes, but caused a significant (p<0.05) decrease in numbers of enterococci, and a smaller but also significant decrease in numbers of Firmicutes, when comparing before and after intervention with apple juice.

Keywords

apple juice diabetes gut microbiota 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Gyu-Sung Cho
    • 1
    Email author
  • Anja König
    • 2
  • Stephanie Seifert
    • 3
  • Alexander Hanak
    • 2
  • Alexander Roth
    • 3
  • Melanie Huch
    • 2
  • Achim Bub
    • 3
  • Bernhard Watzl
    • 3
  • Charles M. A. P. Franz
    • 1
  1. 1.Department of Microbiology and BiotechnologyMax Rubner-Institut Federal Research Institute for Nutrition and FoodKielGermany
  2. 2.Department of Safety and Quality of Fruit and VegetablesKarlsruheGermany
  3. 3.Department of Physiology and Biochemistry of NutritionKarlsruheGermany

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