Imbalances in gut microbiota composition during ulcerative colitis (UC) indicate a role for the microbiota in propagating the disorder. Such effects were investigated using in vitro batch cultures (with/without mucin, peptone or starch) inoculated with faecal slurries from healthy or UC patients; the growth of five bacterial groups was monitored along with short-chain fatty acid (SCFA) production. Healthy cultures gave two-fold higher growth and SCFA levels with up to ten-fold higher butyrate production. Starch gave the highest growth and SCFA production (particularly butyrate), indicating starch-enhanced saccharolytic activity. Sulphate-reducing bacteria (SRB) were the predominant bacterial group (of five examined) for UC inocula whereas they were the minority group for the healthy inocula. Furthermore, SRB growth was stimulated by peptone presumably due to the presence of sulphur-rich amino acids. The results suggest raised SRB levels in UC, which could contribute to the condition through release of toxic sulphide.

Superabundant date fruit production in Al-Qassim in the Kingdom of Saudi Arabia (KSA), a plentiful region for producing date syrup resulting in massive amounts of date fiber (DF), causes environmental issues with what is considered dietary waste. However, no food producer or researcher has thought of the valorization of DF by extracting the crude polysaccharides that can be converted to nanoparticles (flours) to increase its functional group and enhance its functionality. Using the DF was the primary goal, with the new biscuits used within the current study investigated as a potent integrated approach for controlling obesity levels and its effects. Obesity is one of the most important human problems worldwide, connected to many metabolic diseases, e.g., diabetes mellitus and cardiovascular disease. Its prevalence has recently increased among Saudi children and adolescents. An investigation of the biological effects of the formulated products was carried out by feeding the formulated biscuits with different DF levels (5, 10 and 15%) to obese albino rats, in addition to positive and negative control groups, to evaluate the effect of a reduced calorie product on controlling their body weight and health stats (lipid profile, blood sugars, kidney and liver functions). The collected data showed that the most positive results were obtained from rats fed diets supplemented with 10% DF biscuits. All TCHO, TrGs, HDL, and HDL were decreased to the best levels in this group compared to the positive control group (148.23, 145.30, 37.50, and 81.67 vs. 238.37, 199.07, 62.57, and 135.99, respectively). To conclude, DF supplementation presented anti-obesity properties in animal models; however, more epidemiological trials are needed.

Bay laurel (Laurus nobilis L.) contains active antioxidative phenolic components that are beneficial to human health. However, none was examined and reported utilizing health effects related to inflammatory bowel diseases (IBD) mainly ulcerative colitis (UC) in correlation to gut microbiota (GM). Thus, the current study aimed to investigate the impacts of bay leaves on UC albino rats targeting on the GM composition and their metabolites production (i.e., short‐chain fatty acids; SCFAs) for improving the gut barrier functions. UC models were induced by supplementing 5% DSS into their drinking water. The models were then divided randomly for the diet with 1%, 2%, and 3% of bay leaves, as well as two control studies (positive and negative). Colon‐to‐body weight ratio was used as an indicator for the presence of edema tissue. From the collected fecal samples at 0, 24 h, and final day, the population changes of gut microbiota (Lactobacillus, Bifidobacteria, Clostridium, and sulfate‐reducing bacteria) and SCFAs production were evaluated using fluorescence in situ hybridization (FISH) and gas–liquid chromatography (GC). The colon‐to‐body weight ratio of the rat models consuming 2% and 3% bay leaves was found to be significantly lower with better recovery of colonic function. Models consuming 3% bay leaves showed the best treatment effects on GM compositions; promoting the growth of Bifidobacteria and Lactobacillus in addition to producing high butyric acid levels. Meanwhile, the number of Clostridium and SRB was significantly reduced. Conclusively, consuming bay leaves brought significant colon health benefits other than stimulating appetite for a better taste.