Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols...Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols.In this study,in vitro simulated gastrointestinal digestion and colonic fermentation models were used to study the release profile and metabolism of BPs of oat bran.Significantly higher level of BPs was released during in vitro colon fermentation(3.05 mg GAE/g)than in gastrointestinal digestion(0.54 mg GAE/g).Five polyphenols were detected via LC-MS and their possible conversion pathways were speculated.Released BPs exhibited chemical antioxidant capacity.16S rRNA sequencing further revealed that Clostridium butyricum,Enterococcus faecalis,Bacteroides acidifaciens were the key bacteria involved in the release of BPs,and this was verified by whole-cell transformation.Our results helped to explain the possible mechanism of the health benefits of BPs in whole grains.展开更多
Lettuce varieties are rich in phytochemicals with strong antioxidant properties,mainly due to the presence of many phenolic compounds.The health effects of these phenolic compounds are dependent on their bioaccessibil...Lettuce varieties are rich in phytochemicals with strong antioxidant properties,mainly due to the presence of many phenolic compounds.The health effects of these phenolic compounds are dependent on their bioaccessibility,bioavailability and bioactivities.This study aimed to evaluate the differences in the content and bioaccessibility of phenolic compounds in green lettuce(iceberg,baby cos,and green little gem)and red lettuce(red oak leaf,lollo rosso,and red little gem),their antioxidant properties and short chain fatty acids(SCFAs)production after in vitro gastrointestinal digestion and colonic fermentation.Lollo rosso showed the highest content of phenolic compounds(1.23 mg GAE/g)and flavonoids(0.36 mg QE/g),as well as the antioxidant capacities after gastrointestinal digestion.After colonic fermentation,only baby cos and red little gem showed significantly higher TPC(5.13 mg GAE/g)and TFC(1.95 mg GAE/g),respectively.Most phenolic compounds in lettuce were mostly bioaccessible after gastric and small intestinal digestion,except for the kaempferol which relied more on the colonic fermentation.However,high percentage of kaempferol still could be found in the colonic fermented residual,probably due to the presence of dietary fiber and the interactions with other components.All lettuce varieties achieved the peak production of SCFAs after 16 h,except iceberg which displayed the highest total SCFAs production just after 8 h fermentation.It could be inferred that the iceberg(green lettuce)could be more beneficial to gut health while lollo rosso(red lettuce)could contribute more antioxidant properties after consumption.展开更多
Guava fruit is rich in phenolic compounds(PCs),whose metabolic fate has not been explored.Non-digestible carbohydrates and PCs in whole guava(WG)and seedless guava(SG)were submitted to an in vitro colonic fermentation...Guava fruit is rich in phenolic compounds(PCs),whose metabolic fate has not been explored.Non-digestible carbohydrates and PCs in whole guava(WG)and seedless guava(SG)were submitted to an in vitro colonic fermentation,followed by evaluation of the anti-proliferative activity of the fermentation extracts in HT-29 cancer cell lines.The main PCs in both samples were(+)-gallocatechin and gallic acid,while procyanidin B was the most abundant one associated with soluble indigestible fraction and quercetin predominated in the insoluble indigestible fraction.The fermentability index at 24 h was 78.84%in WG and 84.74%for SG,near to the value for raffinose used as reference,with butyric acid as the main short chain fatty acids(SCFA)produced.The greatest antiproliferative effects were observed in the SG at 12 h of fermentation and WG at 24 h of fermentation.These results allow to suggest consumption of guava fruit,either with or without seeds,as a feasible way to maintain colonic health.展开更多
The prebiotic functions of chocolate to improve the function and health benefit of the chocolate when enriched with probiotics has not been fully investigated.This study investigated the role of chocolates enriched wi...The prebiotic functions of chocolate to improve the function and health benefit of the chocolate when enriched with probiotics has not been fully investigated.This study investigated the role of chocolates enriched with probiotics in the production of SCFAs and vitamin B_(12) during the in-vitro colonic fermentation.Seven probiotic bacteria were encapsulated using a mixture of cocoa powder(10%),FOS(2%)and Na-alginate(1%)before added to chocolates.The results revealed that encapsulated Lactobacillus plantarum and Bifidobacterium animalis spp.lactis BB12 produced significantly higher amounts(1876.5±105.16 and 1348.51±77.37 mmol,respectively)of acetic acid after 48h of colonic fermentation.Chocolates with encapsulated BB12,La5,Lactobacillus sanfranciscensis and Streptococcus thermophilus yielded higher amounts of propionic,isobutyric,butyric and isovaleric acid.Probiotic-chocolates with 70%cocoa produced significantly more acetic,propionic,and butyric acids than that of 45%cocoa.However,Probiotic-chocolates with 45%cocoa produced greater amounts of vitamin B_(12) than 70%cocoa.These data demonstrate that probiotic-chocolate could be a functional snack with additional health benefits.展开更多
The effects of umbu-caja and soursop pulps fermented by the yeast Issatchenkia terricola 129 on the colonic microbiota of middle-aged hypertensive adults were evaluated in vitro fermentation during 48 h.The relative a...The effects of umbu-caja and soursop pulps fermented by the yeast Issatchenkia terricola 129 on the colonic microbiota of middle-aged hypertensive adults were evaluated in vitro fermentation during 48 h.The relative abundance of distinct bacterial groups,pH values,and contents of organic acids,sugars,and phenolic compounds were determined at 0,24,and 48 h of fermentation.Saccharomyces boulardii CNCM I-745,a recognized probiotic yeast,was used for comparison purposes.During colonic fermentation,maltose,glucose,and fructose were metabolized,resulting in reduced pH values and decreased relative abundance of Bacteroides spp./Prevotella spp.Fermented soursop pulp with I.terricola 129 improved the colonic microbiota by increasing the relative abundance of Bifidobacterium spp.and Lactobacillus spp.and reducing the relative abundance of Eubacterium rectale/Clostridium coccoides and Clostridium histolyticum,resulting in the highest prebiotic index.At the same time,the consumption of rhamnose and gallic acid and higher contents of propionic and acetic acids and procyanidin B2 were observed.The effects on colonic microbiota were less pronounced for S.boulardii followed by umbu-caja pulp with I.terricola 129.The results indicate that fermented soursop pulp with I.terricola 129 may modulate the colonic microbiota of middle-aged hypertensive adults.展开更多
Salami is a cured sausage consisting of fermented and air-dried meat obtained from a mixture of meat and fat with spices and other ingredients.Excessive processed meat consumption is negatively considered because of i...Salami is a cured sausage consisting of fermented and air-dried meat obtained from a mixture of meat and fat with spices and other ingredients.Excessive processed meat consumption is negatively considered because of its high fat and salt contents and few bioactive molecules.Notwithstanding,salami is largely consumed,and there is a strong interest to produce better and healthier products by substituting nitrites and nitrates with natural extracts.This work produced four different salami,two controls including nitrates and two alternative preparations where nitrates were substituted with plant extract and ascorbic acid.The products were in vitro digested with the INFOGEST protocol to simulate the oro-gastro-duodenal phase and in vitro fermented with MICODE model to simulate the colon phase.Samples were analyzed by microbiomics and metabolomics approaches to study the changes in bacterial populations and in metabolites production.The results showed that the clean-label formulations promote a general eubiosis of the intestinal microbiota,including favorable F/B ratio,the proliferation of beneficial microbial taxa(Bifidobacteriaceae),and reduction of negative microbial populations(Enterobacteriaceae).Volatilome analysis highlighted a marked production of beneficial molecules,including acetate,propionate and butyrate,and a reduction in host negative molecules such as phenol and p-cresol.Our results tell that the plant extracts could be used to replace nitrates,because the features obtained are comparable to those of controls.This work could represent an encouraging starting point for the processed meat industry for the development of clean-label formulations aimed at reducing the negative impact of these products on consumers.展开更多
基金the support from the research grants by National Natural Science Foundation of China(32202051)National Key R&D Program of China(2022YFF1100104)the Major Project of Inner Mongolia Science and Technology Department,China(2021ZD0002)。
文摘Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols.In this study,in vitro simulated gastrointestinal digestion and colonic fermentation models were used to study the release profile and metabolism of BPs of oat bran.Significantly higher level of BPs was released during in vitro colon fermentation(3.05 mg GAE/g)than in gastrointestinal digestion(0.54 mg GAE/g).Five polyphenols were detected via LC-MS and their possible conversion pathways were speculated.Released BPs exhibited chemical antioxidant capacity.16S rRNA sequencing further revealed that Clostridium butyricum,Enterococcus faecalis,Bacteroides acidifaciens were the key bacteria involved in the release of BPs,and this was verified by whole-cell transformation.Our results helped to explain the possible mechanism of the health benefits of BPs in whole grains.
文摘Lettuce varieties are rich in phytochemicals with strong antioxidant properties,mainly due to the presence of many phenolic compounds.The health effects of these phenolic compounds are dependent on their bioaccessibility,bioavailability and bioactivities.This study aimed to evaluate the differences in the content and bioaccessibility of phenolic compounds in green lettuce(iceberg,baby cos,and green little gem)and red lettuce(red oak leaf,lollo rosso,and red little gem),their antioxidant properties and short chain fatty acids(SCFAs)production after in vitro gastrointestinal digestion and colonic fermentation.Lollo rosso showed the highest content of phenolic compounds(1.23 mg GAE/g)and flavonoids(0.36 mg QE/g),as well as the antioxidant capacities after gastrointestinal digestion.After colonic fermentation,only baby cos and red little gem showed significantly higher TPC(5.13 mg GAE/g)and TFC(1.95 mg GAE/g),respectively.Most phenolic compounds in lettuce were mostly bioaccessible after gastric and small intestinal digestion,except for the kaempferol which relied more on the colonic fermentation.However,high percentage of kaempferol still could be found in the colonic fermented residual,probably due to the presence of dietary fiber and the interactions with other components.All lettuce varieties achieved the peak production of SCFAs after 16 h,except iceberg which displayed the highest total SCFAs production just after 8 h fermentation.It could be inferred that the iceberg(green lettuce)could be more beneficial to gut health while lollo rosso(red lettuce)could contribute more antioxidant properties after consumption.
基金FJBB thanks Consejo Nacional de Ciencia y Tecnología,M´exico(CONACyT)for the scholarship(378371)granted.
文摘Guava fruit is rich in phenolic compounds(PCs),whose metabolic fate has not been explored.Non-digestible carbohydrates and PCs in whole guava(WG)and seedless guava(SG)were submitted to an in vitro colonic fermentation,followed by evaluation of the anti-proliferative activity of the fermentation extracts in HT-29 cancer cell lines.The main PCs in both samples were(+)-gallocatechin and gallic acid,while procyanidin B was the most abundant one associated with soluble indigestible fraction and quercetin predominated in the insoluble indigestible fraction.The fermentability index at 24 h was 78.84%in WG and 84.74%for SG,near to the value for raffinose used as reference,with butyric acid as the main short chain fatty acids(SCFA)produced.The greatest antiproliferative effects were observed in the SG at 12 h of fermentation and WG at 24 h of fermentation.These results allow to suggest consumption of guava fruit,either with or without seeds,as a feasible way to maintain colonic health.
文摘The prebiotic functions of chocolate to improve the function and health benefit of the chocolate when enriched with probiotics has not been fully investigated.This study investigated the role of chocolates enriched with probiotics in the production of SCFAs and vitamin B_(12) during the in-vitro colonic fermentation.Seven probiotic bacteria were encapsulated using a mixture of cocoa powder(10%),FOS(2%)and Na-alginate(1%)before added to chocolates.The results revealed that encapsulated Lactobacillus plantarum and Bifidobacterium animalis spp.lactis BB12 produced significantly higher amounts(1876.5±105.16 and 1348.51±77.37 mmol,respectively)of acetic acid after 48h of colonic fermentation.Chocolates with encapsulated BB12,La5,Lactobacillus sanfranciscensis and Streptococcus thermophilus yielded higher amounts of propionic,isobutyric,butyric and isovaleric acid.Probiotic-chocolates with 70%cocoa produced significantly more acetic,propionic,and butyric acids than that of 45%cocoa.However,Probiotic-chocolates with 45%cocoa produced greater amounts of vitamin B_(12) than 70%cocoa.These data demonstrate that probiotic-chocolate could be a functional snack with additional health benefits.
文摘The effects of umbu-caja and soursop pulps fermented by the yeast Issatchenkia terricola 129 on the colonic microbiota of middle-aged hypertensive adults were evaluated in vitro fermentation during 48 h.The relative abundance of distinct bacterial groups,pH values,and contents of organic acids,sugars,and phenolic compounds were determined at 0,24,and 48 h of fermentation.Saccharomyces boulardii CNCM I-745,a recognized probiotic yeast,was used for comparison purposes.During colonic fermentation,maltose,glucose,and fructose were metabolized,resulting in reduced pH values and decreased relative abundance of Bacteroides spp./Prevotella spp.Fermented soursop pulp with I.terricola 129 improved the colonic microbiota by increasing the relative abundance of Bifidobacterium spp.and Lactobacillus spp.and reducing the relative abundance of Eubacterium rectale/Clostridium coccoides and Clostridium histolyticum,resulting in the highest prebiotic index.At the same time,the consumption of rhamnose and gallic acid and higher contents of propionic and acetic acids and procyanidin B2 were observed.The effects on colonic microbiota were less pronounced for S.boulardii followed by umbu-caja pulp with I.terricola 129.The results indicate that fermented soursop pulp with I.terricola 129 may modulate the colonic microbiota of middle-aged hypertensive adults.
基金funded by Italian POR-FESR 2014-2020(Innovative Milk and Meat products for Consumer’s Health-MiMe4Health)Call for strategic industrial research projects aimed at the priority areas of the Intelligent Specialization Strategy(DGR n.986/2018)Project nr.PG/2018/632,065.
文摘Salami is a cured sausage consisting of fermented and air-dried meat obtained from a mixture of meat and fat with spices and other ingredients.Excessive processed meat consumption is negatively considered because of its high fat and salt contents and few bioactive molecules.Notwithstanding,salami is largely consumed,and there is a strong interest to produce better and healthier products by substituting nitrites and nitrates with natural extracts.This work produced four different salami,two controls including nitrates and two alternative preparations where nitrates were substituted with plant extract and ascorbic acid.The products were in vitro digested with the INFOGEST protocol to simulate the oro-gastro-duodenal phase and in vitro fermented with MICODE model to simulate the colon phase.Samples were analyzed by microbiomics and metabolomics approaches to study the changes in bacterial populations and in metabolites production.The results showed that the clean-label formulations promote a general eubiosis of the intestinal microbiota,including favorable F/B ratio,the proliferation of beneficial microbial taxa(Bifidobacteriaceae),and reduction of negative microbial populations(Enterobacteriaceae).Volatilome analysis highlighted a marked production of beneficial molecules,including acetate,propionate and butyrate,and a reduction in host negative molecules such as phenol and p-cresol.Our results tell that the plant extracts could be used to replace nitrates,because the features obtained are comparable to those of controls.This work could represent an encouraging starting point for the processed meat industry for the development of clean-label formulations aimed at reducing the negative impact of these products on consumers.
