Persimmon by-products are valuable sources of dietary fibre and phytochemicals,offering potential benefits for circular nutrition and economic sustainability.This study investigates the impact of different pre-treatme...Persimmon by-products are valuable sources of dietary fibre and phytochemicals,offering potential benefits for circular nutrition and economic sustainability.This study investigates the impact of different pre-treatment technologies on persimmon polysaccharides,particularly those rich in non-starch polysaccharides(NSP),and their potential to support the growth of representative commensal human gut bacteria.Persimmon by-products were pre-treated to obtain insoluble fractions by alkaline/acid hydrolysis(HPF),vacuum expansion(VPF),sonication(SPF),fermentation(FPF)and vacuum expansion/fermentation(VFPF),and characterized by their NSP profile,free sugars,anthocyanidins,bound and free polyphenols,and mineral content.The pre-treatments,especially SPF,significantly affected the composition of the polysaccharides.A reduction in NSP and polyphenolic content in SPF was observed;an increment in the levels of free sugars and anthocyanidins compared to other treatments was also noted.Following sterilisation with ethanol or heat,the by-product samples were incubated with eight representative human gut bacterial strains.Sonication enhanced the utilisation of persimmon fibres by bacterial strains,especially Faecalibacterium prausnitzii and Bacteroides thetaiotaomicron.Results also showed a potential selective effect of the samples since Escherichia coli did not proliferate the most in the samples.Further analysis revealed that HPF,SPF,and VPF were most suitable for consumption by Ruminococcus champanellensis(human-originated strain),as opposed to R.flavefaciens(ruminant strain).These findings highlight the potential of persimmon polysaccharides,especially those from post-hydrolysis treatments,as substrates for growth of beneficial key gut bacteria,emphasizing their suitability for human consumption to meet dietary targets and promote health while supporting a circular economy and greener food production.展开更多
基金funded by the Spanish Ministerio de Ciencia e Innovacion(grant number PID2020-116731RB-C21 to F.M)support from the Scottish Government Rural and Environmental Sciences and Analytical Services Division(RESAS)Strategic Research Programme(grant number RI-B6-1).
文摘Persimmon by-products are valuable sources of dietary fibre and phytochemicals,offering potential benefits for circular nutrition and economic sustainability.This study investigates the impact of different pre-treatment technologies on persimmon polysaccharides,particularly those rich in non-starch polysaccharides(NSP),and their potential to support the growth of representative commensal human gut bacteria.Persimmon by-products were pre-treated to obtain insoluble fractions by alkaline/acid hydrolysis(HPF),vacuum expansion(VPF),sonication(SPF),fermentation(FPF)and vacuum expansion/fermentation(VFPF),and characterized by their NSP profile,free sugars,anthocyanidins,bound and free polyphenols,and mineral content.The pre-treatments,especially SPF,significantly affected the composition of the polysaccharides.A reduction in NSP and polyphenolic content in SPF was observed;an increment in the levels of free sugars and anthocyanidins compared to other treatments was also noted.Following sterilisation with ethanol or heat,the by-product samples were incubated with eight representative human gut bacterial strains.Sonication enhanced the utilisation of persimmon fibres by bacterial strains,especially Faecalibacterium prausnitzii and Bacteroides thetaiotaomicron.Results also showed a potential selective effect of the samples since Escherichia coli did not proliferate the most in the samples.Further analysis revealed that HPF,SPF,and VPF were most suitable for consumption by Ruminococcus champanellensis(human-originated strain),as opposed to R.flavefaciens(ruminant strain).These findings highlight the potential of persimmon polysaccharides,especially those from post-hydrolysis treatments,as substrates for growth of beneficial key gut bacteria,emphasizing their suitability for human consumption to meet dietary targets and promote health while supporting a circular economy and greener food production.
