Olive leaf represents a promising source of novel ingredients with potential health benefits,being rich in dietary fiber and phenolic compounds.This study aimed to evaluate the prebiotic effects of olive leaf bioactiv...Olive leaf represents a promising source of novel ingredients with potential health benefits,being rich in dietary fiber and phenolic compounds.This study aimed to evaluate the prebiotic effects of olive leaf bioactive compounds through in vitro human colonic fermentation.The phenolic compounds identified prior to fermentation included hydroxytyrosol,vanillin,oleuropein,and tyrosol.Olive ground leaf significantly promoted the fermentation of colonic microbiota with respect to positive control(FOS)by enhancing the growth of probiotic strains,such as Bifidobacterium spp.or Clostridum leptum,and producing short-chain fatty acids,such as acetate,butyrate and propionate,related to health benefits.Furthermore,olive leaf showed a lower Firmicutes:Bacteroidetes ratio compared to FOS,resulting in a beneficial effect on gut microbiota composition.These findings support the potential of olive leaf as a functional ingredient with prebiotic properties,offering promising applications in the development of novel foods or ingredients aimed at improving human health.展开更多
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
Recently,it has been seen that carbohydrates from seaweeds can modify the composition of the gut microbiota and stimulate the production of short chain fatty acids.Seaweed as an interesting alternative to animal prote...Recently,it has been seen that carbohydrates from seaweeds can modify the composition of the gut microbiota and stimulate the production of short chain fatty acids.Seaweed as an interesting alternative to animal protein and possesses,in addition to these carbohydrates,other bioactive components of interest.For this reason,we evaluated the effects of the whole green seaweed Ulva lactuca on the intestinal with in vitro colonic simulation.Proximate analysis showed that U.lactuca is rich in fibre and calcium.In addition,in vitro colonic fermentation of this seaweed indicated that it could be used as a carbon source by the gut microbiota;it did not show significant differences in amplicon sequence variants compared with inulin fermentation.Compared with the negative control,the predominant bacterial species after fermentation of U.lactuca were Parabacteroides distasonis and Bacteroides ovatus.Moreover,although to a lesser extent than did inulin,fermentation of U.lactuca stimulated the production of short-chain fatty acids.Regarding to the metabolic pathways,statistical differences were found among assays,founding 11 pathways increased for the assays with U.lactuca(e.g.PWY-5507 or TOMCAT-PWY,among other 8 and 2 for those developed with inulin(PWY-5304 and PWY-6572).Although more studies are necessaries to confirm the positive effect of U.lactuca on the human gut microbiota,this study showed that it has a similar behaviour to inulin,opening new opportunities to investigate the effects of consumption of this whole seaweed in the human health.展开更多
Berries(GB_B)and caja(GB_C)ginger beers were assessed for the physicochemical parameters,metabolites,and sensory attributes during fermentation.Furthermore,their effects on the colonic microbiota of vegan adults were ...Berries(GB_B)and caja(GB_C)ginger beers were assessed for the physicochemical parameters,metabolites,and sensory attributes during fermentation.Furthermore,their effects on the colonic microbiota of vegan adults were determined in 48 h in vitro fermentation.During fermentation,both GBs showed increases in the concentrations of phenolic and volatile compounds,as well as in alcohol levels.GB_B and GB_C can be classified as low-alcohol beverages,with ethanol contents of 0.61%and 0.72%after 7 days of fermentation,and 1.5%and 2.3%after 14 days,respectively.The profile of organic and phenolic acids depended on the type of fruit.Sensory attributes perceived by the panelists were mainly associated with specific volatile compounds,even when the concentra-tions were below the odor thresholds.GB_B and GB_C increased the relative abundance of Bifidobacterium at 24 h of colonic fermentation and the concentration of short-chain fatty acids,while decreasing Clostridium histolyticum and Eubacterium rectale/C.coccoides.Our results demonstrated that the ginger beers produced with berries and caja exhibited a remarkable profile of bioactive compounds,potentially contributing to positive effects on human gut microbiota assessed in in vitro tests.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
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
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
Colonic delivery of quercetin using encapsulation techniques is an effective approach in maximizing quercetin efficacy against oxidative-stress related diseases such as inflammatory bowel disease.We hypothesized that ...Colonic delivery of quercetin using encapsulation techniques is an effective approach in maximizing quercetin efficacy against oxidative-stress related diseases such as inflammatory bowel disease.We hypothesized that colon-targeted delivery of quercetin with quercetin loaded alginate-chitosan microgels(ALQ)could alter colonic microbial metabolism regulating microbial metabolites production that may exert biological effects at the cellular level.To demonstrate this,ALQ were subjected to colonic fermentation using human fecal microbiota with empty microgels(AL)as control,and fermented fecal samples were collected at 0,8,and 24 h.Short chain fatty acid analysis using gas chromatography showed that ALQ increased productions of acetic acid,while decreased isobutyric and isovaleric acid production.Semi-targeted metabolome scanning using Orbitrap mass spectrometer showed that the overall metabolome profile was remarkably different between AL and ALQ treatments at both 8 h and 24 h of fermentation.There were 9 metabolites at 8 h,and 54 metabolites at 24 h that were significantly regulated with more than 2-fold changes between AL and ALQ treatments.The metabolites included quercetin derived metabolites,amino acids and their derivatives,nucleotide derivatives,and organic acids.ALQ significantly modulated tyrosine metabolism,amino acids metabolic pathways,and the tricarboxylic acid cycle.These ALQ modulated metabolites in turn protected the Caco-2 cells from lipopolysaccharides induced injury,increased cellular antioxidant activities,and alleviated lipid oxidation induced by H_(2)O_(2).Conclusively,ALQ could alter human fecal metabolome in vitro with significant shifts in key metabolites and exert antioxidant effects on cellular level,exhibiting potentials in colonic disease management.展开更多
This study investigated the digestive characteristics of persimmon leaf polyphenols(PLP)and their impact on human gut microbiota through in vitro digestion and fermentation.After digestion,the total polyphenol content...This study investigated the digestive characteristics of persimmon leaf polyphenols(PLP)and their impact on human gut microbiota through in vitro digestion and fermentation.After digestion,the total polyphenol content(TPC)was mainly degraded in the cavity and the intestine,decreasing by 51.05%and 51.45%,respectively.The total flavonoid content(TFC)was mainly degraded in oral cavity,with a decrease of 23.58%.Additionally,the kinds of polyphenols of PLP were reduced by 55.17%.The scavenging activities against 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS⋅^(+))radicals,as well as the ferric reducing antioxidant power(FRAP),were reduced by 4.35%,63.60%,and 99.20%,respectively.After colon fermentation,TPC and TFC increased by 7.95%and 18.04%,respectively.PLP increased the richness but decreased the diversity of gut microbiota.Additionally,PLP regulated the abundance of Firmicutes,Actinobacteria,Bacteroidetes,and Proteobacteria at different fermentation time points.Metabolite analysis showed that PLP increased the concentrations of acetic acid and propionic acid by 38.87±0.91μL/mL and 3.92±0.86μL/mL,respectively,and differentially regulated carbohydrate metabolism,amino acid pathways,and lipid metabolism.These data suggest that PLP may alter the gut microbiota composition and promote the synthesis of shortchain fatty acids(SCFAs).Consequently,these findings contribute to a better understanding of the interaction between PLP and the gut microbiota.展开更多
The aims of this work were to obtain bioactive peptides from brewer’s spent yeast(BSY)and to evaluate the effect of simulated gastrointestinal digestion(SGID)followed by in vitro colonic fermentation(CF)on biopeptide...The aims of this work were to obtain bioactive peptides from brewer’s spent yeast(BSY)and to evaluate the effect of simulated gastrointestinal digestion(SGID)followed by in vitro colonic fermentation(CF)on biopeptide activity.β-Glucuronidase and mucinase inhibitory activities,antioxidant properties,and modulation of intestinal barrier function of BSY bioactive peptides using mouse jejunum organoids were assesed.For this,two BSY hydrolysates were obtained usingβ-glucanase and alkaline protease.Then,each hydrolyzate was subjected to SGID,generating a dialysate and a digested product.The digested product was subsequently subjected to CF,yielding a colonic dialysate and a fermented product.The SGID produced an effective degradation of proteins and polypeptides from BSY hydrolysates,increasing the proportion of low molecular weight peptides(≈415 Da).Moreover,CF degraded peptides from digested products and released new species with high hydrophilicity and low molecular weight(≈1000 and 550 Da).The dialysates obtained after SGID down-regulated Cxcl1 expression in mouse jejunal organoids,induced antibacterial genes,and had hydrolysate-specific effects on Muc4,antiviral and proliferation associated genes.Moreover,SGID and CF increased electron donor capacity(FRAP assay),β-glucuronidase and mucinase inhibitory activity.For FRAP this effect was due to release of non-glycosylated peptides,while forβ-glucuronidase and mucinase enzymes the increase in the inhibitory activity was associated to mannose-linked peptides.Digested products increased the production of acetic and propionic acid during CF,suggesting microbial modulation.Thus,SGID and CF processing of BSY peptides modulates their antioxidant capacity and the regulation of intestinal barrier function in intestinal organoids.展开更多
文摘Olive leaf represents a promising source of novel ingredients with potential health benefits,being rich in dietary fiber and phenolic compounds.This study aimed to evaluate the prebiotic effects of olive leaf bioactive compounds through in vitro human colonic fermentation.The phenolic compounds identified prior to fermentation included hydroxytyrosol,vanillin,oleuropein,and tyrosol.Olive ground leaf significantly promoted the fermentation of colonic microbiota with respect to positive control(FOS)by enhancing the growth of probiotic strains,such as Bifidobacterium spp.or Clostridum leptum,and producing short-chain fatty acids,such as acetate,butyrate and propionate,related to health benefits.Furthermore,olive leaf showed a lower Firmicutes:Bacteroidetes ratio compared to FOS,resulting in a beneficial effect on gut microbiota composition.These findings support the potential of olive leaf as a functional ingredient with prebiotic properties,offering promising applications in the development of novel foods or ingredients aimed at improving human health.
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.
基金Aroa Lopez-Santamarina is grateful for a predoctoral grant funded by the Universidade de Santiago de Compostela(USC),Campus Terra,Lugo,(Contratos predoutorais do campus de especializaci´on Campus Terra).
文摘Recently,it has been seen that carbohydrates from seaweeds can modify the composition of the gut microbiota and stimulate the production of short chain fatty acids.Seaweed as an interesting alternative to animal protein and possesses,in addition to these carbohydrates,other bioactive components of interest.For this reason,we evaluated the effects of the whole green seaweed Ulva lactuca on the intestinal with in vitro colonic simulation.Proximate analysis showed that U.lactuca is rich in fibre and calcium.In addition,in vitro colonic fermentation of this seaweed indicated that it could be used as a carbon source by the gut microbiota;it did not show significant differences in amplicon sequence variants compared with inulin fermentation.Compared with the negative control,the predominant bacterial species after fermentation of U.lactuca were Parabacteroides distasonis and Bacteroides ovatus.Moreover,although to a lesser extent than did inulin,fermentation of U.lactuca stimulated the production of short-chain fatty acids.Regarding to the metabolic pathways,statistical differences were found among assays,founding 11 pathways increased for the assays with U.lactuca(e.g.PWY-5507 or TOMCAT-PWY,among other 8 and 2 for those developed with inulin(PWY-5304 and PWY-6572).Although more studies are necessaries to confirm the positive effect of U.lactuca on the human gut microbiota,this study showed that it has a similar behaviour to inulin,opening new opportunities to investigate the effects of consumption of this whole seaweed in the human health.
基金the PROPESQ UFPB Call March 2020-PIF13437-2020,the"Fundaçāo de Apoio a Pesquisa do Estado da Paraíba(FAPESQ)CNPq-Brazil(CNPq)(Grant#142068/2020-9)for funding this research.
文摘Berries(GB_B)and caja(GB_C)ginger beers were assessed for the physicochemical parameters,metabolites,and sensory attributes during fermentation.Furthermore,their effects on the colonic microbiota of vegan adults were determined in 48 h in vitro fermentation.During fermentation,both GBs showed increases in the concentrations of phenolic and volatile compounds,as well as in alcohol levels.GB_B and GB_C can be classified as low-alcohol beverages,with ethanol contents of 0.61%and 0.72%after 7 days of fermentation,and 1.5%and 2.3%after 14 days,respectively.The profile of organic and phenolic acids depended on the type of fruit.Sensory attributes perceived by the panelists were mainly associated with specific volatile compounds,even when the concentra-tions were below the odor thresholds.GB_B and GB_C increased the relative abundance of Bifidobacterium at 24 h of colonic fermentation and the concentration of short-chain fatty acids,while decreasing Clostridium histolyticum and Eubacterium rectale/C.coccoides.Our results demonstrated that the ginger beers produced with berries and caja exhibited a remarkable profile of bioactive compounds,potentially contributing to positive effects on human gut microbiota assessed in in vitro tests.
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.
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.
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.
文摘Colonic delivery of quercetin using encapsulation techniques is an effective approach in maximizing quercetin efficacy against oxidative-stress related diseases such as inflammatory bowel disease.We hypothesized that colon-targeted delivery of quercetin with quercetin loaded alginate-chitosan microgels(ALQ)could alter colonic microbial metabolism regulating microbial metabolites production that may exert biological effects at the cellular level.To demonstrate this,ALQ were subjected to colonic fermentation using human fecal microbiota with empty microgels(AL)as control,and fermented fecal samples were collected at 0,8,and 24 h.Short chain fatty acid analysis using gas chromatography showed that ALQ increased productions of acetic acid,while decreased isobutyric and isovaleric acid production.Semi-targeted metabolome scanning using Orbitrap mass spectrometer showed that the overall metabolome profile was remarkably different between AL and ALQ treatments at both 8 h and 24 h of fermentation.There were 9 metabolites at 8 h,and 54 metabolites at 24 h that were significantly regulated with more than 2-fold changes between AL and ALQ treatments.The metabolites included quercetin derived metabolites,amino acids and their derivatives,nucleotide derivatives,and organic acids.ALQ significantly modulated tyrosine metabolism,amino acids metabolic pathways,and the tricarboxylic acid cycle.These ALQ modulated metabolites in turn protected the Caco-2 cells from lipopolysaccharides induced injury,increased cellular antioxidant activities,and alleviated lipid oxidation induced by H_(2)O_(2).Conclusively,ALQ could alter human fecal metabolome in vitro with significant shifts in key metabolites and exert antioxidant effects on cellular level,exhibiting potentials in colonic disease management.
基金financially supported by Natural Science Basic Research Program of Shaanxi(2023-JC-QN-0235)Innovation Project of Experimental Technology Research and Laboratory Management of Northwest A&F University(SY20230221)+2 种基金Construction Project of Northwest A&F University Experimental Demonstration Station of Weinan Municipal Science and Technology Bureau(2023WNXNZX-3)Key Research and Development Program of Shaanxi Province(2021NY-158)Science and Technology Innovation and Achievement Trans-formation Project of Northwest A&F University Experiment and Demonstration Station(TGZX2020-29).
文摘This study investigated the digestive characteristics of persimmon leaf polyphenols(PLP)and their impact on human gut microbiota through in vitro digestion and fermentation.After digestion,the total polyphenol content(TPC)was mainly degraded in the cavity and the intestine,decreasing by 51.05%and 51.45%,respectively.The total flavonoid content(TFC)was mainly degraded in oral cavity,with a decrease of 23.58%.Additionally,the kinds of polyphenols of PLP were reduced by 55.17%.The scavenging activities against 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS⋅^(+))radicals,as well as the ferric reducing antioxidant power(FRAP),were reduced by 4.35%,63.60%,and 99.20%,respectively.After colon fermentation,TPC and TFC increased by 7.95%and 18.04%,respectively.PLP increased the richness but decreased the diversity of gut microbiota.Additionally,PLP regulated the abundance of Firmicutes,Actinobacteria,Bacteroidetes,and Proteobacteria at different fermentation time points.Metabolite analysis showed that PLP increased the concentrations of acetic acid and propionic acid by 38.87±0.91μL/mL and 3.92±0.86μL/mL,respectively,and differentially regulated carbohydrate metabolism,amino acid pathways,and lipid metabolism.These data suggest that PLP may alter the gut microbiota composition and promote the synthesis of shortchain fatty acids(SCFAs).Consequently,these findings contribute to a better understanding of the interaction between PLP and the gut microbiota.
基金supported by ANPCyT–Argentina(Project PICT-2020-Serie A-1985)and Agencia Santafesina de Ciencia Tecnología e Innovacion–Argentina(Res.132/23-Project PEICID-2022-133)by grant PID 2020-112768RB-I00 funded by MICIU/AEI/10.13039/501100011033+1 种基金by Instituto de Salud Carlos Ⅲ(ISCⅢ),PI21/00952,cofunded by the European Unionby grants A-AGR-468-UGR20 and P20-00695 funded by the Consejería de Universidad,Investigacion e Innovacion of Junta de Andalucía and by“ERDF A way of making Europe”.
文摘The aims of this work were to obtain bioactive peptides from brewer’s spent yeast(BSY)and to evaluate the effect of simulated gastrointestinal digestion(SGID)followed by in vitro colonic fermentation(CF)on biopeptide activity.β-Glucuronidase and mucinase inhibitory activities,antioxidant properties,and modulation of intestinal barrier function of BSY bioactive peptides using mouse jejunum organoids were assesed.For this,two BSY hydrolysates were obtained usingβ-glucanase and alkaline protease.Then,each hydrolyzate was subjected to SGID,generating a dialysate and a digested product.The digested product was subsequently subjected to CF,yielding a colonic dialysate and a fermented product.The SGID produced an effective degradation of proteins and polypeptides from BSY hydrolysates,increasing the proportion of low molecular weight peptides(≈415 Da).Moreover,CF degraded peptides from digested products and released new species with high hydrophilicity and low molecular weight(≈1000 and 550 Da).The dialysates obtained after SGID down-regulated Cxcl1 expression in mouse jejunal organoids,induced antibacterial genes,and had hydrolysate-specific effects on Muc4,antiviral and proliferation associated genes.Moreover,SGID and CF increased electron donor capacity(FRAP assay),β-glucuronidase and mucinase inhibitory activity.For FRAP this effect was due to release of non-glycosylated peptides,while forβ-glucuronidase and mucinase enzymes the increase in the inhibitory activity was associated to mannose-linked peptides.Digested products increased the production of acetic and propionic acid during CF,suggesting microbial modulation.Thus,SGID and CF processing of BSY peptides modulates their antioxidant capacity and the regulation of intestinal barrier function in intestinal organoids.
