Johanna Mentani
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Johanna Mentani has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Anna Y. Alekseeva
Laboratory of Genetics and Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands
1 shared publication - Eddy J. Smid
Food Microbiology Wageningen University and Research Wageningen The Netherlands
1 shared publication - Judith C.M. Wolkers-Rooijackers
Food Microbiology, https://dx.doi.org/4508Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
1 shared publication Kun Ye
Department of Health Sciences and Technology, ETH Zürich, Universitätstrasse 2, 8092 Zurich, Switzerland
1 shared publication- Sijmen E. Schoustra
Laboratory of Genetics Wageningen University and Research Wageningen The Netherlands
1 shared publication
Latest Publications
- Open Access
- 31 March 2025
- Published by Walter de Gruyter GmbH in Beneficial Microbes
- Vol. -1 (aop) , 1-22
Traditional fermented milk product from Zambia shifts the gut microbiota to healthier metabolism in a simulated SHIME® model system
The human gut contains a complex and highly variable microbial ecosystem of which the composition is affected by the health condition, lifestyle and diet of the host. Fermented dairy products harbour microorganisms favourable to the human gut microbial community. Mabisi, a spontaneous fermented local dairy product from Zambia, carries a variety of potentially beneficial microorganisms. Using the gastrointestinal tract (GI-tract) model system, SHIME®, we tested how the administration of mabisi affects the composition and functionality of the human colon gut microbiota. After ten days of feeding mabisi into the GI-tract model system, the composition of the gut microbial community shifted towards a more even distribution of genera was similar to the community composition obtained by intervention with a standard prebiotic, fructooligosaccharide (FOS). This effect remained even when mabisi was heat-treated and all bacteria there were killed prior to the administration. Comparably to FOS, the microbial shift after mabisi treatment coincides with an increase in concentration of short chain fatty acids. Our findings suggest that mabisi carries important bioactive compounds with a prebiotic potential and might support and stabilize the gut microbial community.
- 31 March 2025
- Published by Walter de Gruyter GmbH in Beneficial Microbes
- Vol. -1 (aop) , 1-22
Open AccessTraditional fermented milk product from Zambia shifts the gut microbiota to healthier metabolism in a simulated SHIME® model system
The human gut contains a complex and highly variable microbial ecosystem of which the composition is affected by the health condition, lifestyle and diet of the host. Fermented dairy products harbour microorganisms favourable to the human gut microbial community. Mabisi, a spontaneous fermented local dairy product from Zambia, carries a variety of potentially beneficial microorganisms. Using the gastrointestinal tract (GI-tract) model system, SHIME®, we tested how the administration of mabisi affects the composition and functionality of the human colon gut microbiota. After ten days of feeding mabisi into the GI-tract model system, the composition of the gut microbial community shifted towards a more even distribution of genera was similar to the community composition obtained by intervention with a standard prebiotic, fructooligosaccharide (FOS). This effect remained even when mabisi was heat-treated and all bacteria there were killed prior to the administration. Comparably to FOS, the microbial shift after mabisi treatment coincides with an increase in concentration of short chain fatty acids. Our findings suggest that mabisi carries important bioactive compounds with a prebiotic potential and might support and stabilize the gut microbial community.