Spent coffee grounds(SCGs)are the solid residues generated after coffee brewing and have been widely researched due to their rich carbohydrate content.Beyond energy generation,there is a growing interest in developing...Spent coffee grounds(SCGs)are the solid residues generated after coffee brewing and have been widely researched due to their rich carbohydrate content.Beyond energy generation,there is a growing interest in developing functional food ingredients.This review focuses on assessing various extraction methods for SCGderived compounds in terms of their prebiotic potential.One common type of functional carbohydrate extracted from SCGs is mannooligosaccharides(MOS),primarily obtained through single-stage and enhanced extraction strategy.Single-stage extraction often uses one method,with integrated mechanism and yields oligosaccharides and monosaccharides.On the other hand,the enhanced extraction combines pre-treatments and enzymatic hydrolysis to increase the SCG extractability and selectively degrade polysaccharides.This method yields fewer undesired by-products and aims to avoid complete hydrolysis of SCG into monosaccharides.In this review,several research gaps were identified in relation to fully valorise SCG.First,there is a critical gap in standardized analytical methods for accurately determining the profile of extracted oligosaccharides.Developing and adopting validated techniques is essential for a reliable characterization of these compounds.Second,the efficacy of pretreatment processes on SCG remains challenging to assess due to the lack of uniform evaluation criteria.Establishing such criteria would help compare across studies,ensuring more consistent assessment of pretreatment outcomes.Finally,the criteria for confirming prebiotic potential in SCG-derived compounds are not well understood.It is essential to adhere to established definitions of the term‘prebiotic’and to apply validated methodologies to assess their prebiotic status.展开更多
Cordia africana fruit contains a mucilaginous pulp rich in hydrocolloid,providing a natural source of bioactive polyphenols with potential prebiotic and antioxidant properties,whose bioaccessibility and impact on huma...Cordia africana fruit contains a mucilaginous pulp rich in hydrocolloid,providing a natural source of bioactive polyphenols with potential prebiotic and antioxidant properties,whose bioaccessibility and impact on human intestinal microbiota remain unexplored.This study assessed the prebiotic potential,antioxidant activity,and bioaccessibility of C.africana hydrocolloid during in vitro gastrointestinal digestion,including subsequent gut microbiota fermentation.Following upper gastrointestinal digestion,total phenolic content of the hydrocolloid decreased from 61.1±2.4 to 26.8±0.4 mg GAE/g.The phenolic profile also changed,possibly due to digestive biotransformation,leading to the formation of simpler phenolic acids with better bioaccessibility(43.90%).The C.africana hydrocolloid was efficiently fermented by probiotic bacteria belonging to the genera Bifidobacterium,Akkermansia,and Lactobacillus.During gut microbiota fermentation,the hydrocolloid increased the relative abundance of Bacteroides and stimulated the production of short-chain fatty acids,mainly acetic and n-butyric acid.Additionally,fermentation led to the release of a high content of phenolic compounds with antioxidant activity,resulting in a significant enhancement of free radical scavenging activity.Overall,these findings demonstrate that the C.africana hydrocolloid has prebiotic potential and may contribute to gut microbiota modulation and improved antioxidant functionality,highlighting its potential as a functional food ingredient for supporting human health and preventing microbiota-related disorders.展开更多
This study investigated the enzymatic modification of pectin into structurally distinct including saturated,un-saturated,and saturated/methylated forms(SOGals,UMOGals,and S/MOGals)using polygalacturonase and pectin ly...This study investigated the enzymatic modification of pectin into structurally distinct including saturated,un-saturated,and saturated/methylated forms(SOGals,UMOGals,and S/MOGals)using polygalacturonase and pectin lyase on substrates with different degrees of methylation.High-and low-methoxyl pectins showed DM values of 68.56%and 36.97%,respectively,while polygalacturonic acid was non-esterified.Lower DM was associated with higher galacturonic acid content,and the presence of neutral sugars indicated the existence of rhamnogalacturonan regions and other cell wall components.Enzymatic treatments generated distinct oligo-galacturonides.PG hydrolysis of PGalA produced SOGals(DP 1-4),whereas combined PG and PL treatment of LM pectin yielded SOGals and partially methyl-esterified oligomers(S/MOGals,DP 1-4).In contrast,PL hy-drolysis of HM pectin generatedΔ4,5-unsaturated methylated oligogalacturonides(UMOGals,DP 3-6).HILIC-QToF MS confirmed their structures and revealed positional isomers associated with heterogeneous methylation patterns.Fermentation assays with Lactobacillus rhamnosus,Lactobacillus plantarum,and Bifido-bacterium bifidum showed that substrate structure strongly influenced microbial growth and metabolic outputs.Oligogalacturonides promoted higher growth rates than their parent polysaccharides,particularly UMOGals and S/MOGals.Overall,DP,DM,and structural unsaturation were key determinants of fermentability and prebiotic potential,supporting enzymatic pectin depolymerization as a strategy to produce tailored oligogalacturonides with potential functional and biological applications.展开更多
The mucilage fraction from Ora-pro-Nobis(OPN)leaves was extracted and characterized regarding its chemical composition,rheological behavior,and prebiotic potential.The extraction involved hot water treatment followed ...The mucilage fraction from Ora-pro-Nobis(OPN)leaves was extracted and characterized regarding its chemical composition,rheological behavior,and prebiotic potential.The extraction involved hot water treatment followed by ethanol precipitation,resulting in a substantial extraction yield(4.77%of total leaves).This mucilage extraction served as an initial step for subsequent protein extraction from residual leaf material.OPN mucilage primarily comprises a high molecular weight polysaccharide(arabinogalactan),which upon hydrolysis,yields xylose(30.11%w/w)and arabinose(29.15%w/w)as primary components,alongside minor amounts of glucose(5.28%w/w)and cellobiose(3.80%w/w).Rheological analysis indicated pseudoplastic behavior and thixotropic properties,offering potential value in formulating 3D printed food products.Furthermore,di-gestibility analysis demonstrated that the mucilage was highly resistant to simulated gastrointestinal conditions,with only 2.69%degradation observed.In addition,assays evaluating its prebiotic potential showed that the mucilage supported the growth of the probiotic strain Lactobacillus acidophilus.Furthermore.All these findings,combined with the classification of glucoarabinoxylan as a dietary or functional fiber,underscore the potential of OPN mucilage as an innovative ingredient for food product development,promoting microbiota balance.However,further research is warranted to fully explore the diverse applications of OPN mucilage as a structural and functional component in foods.展开更多
文摘Spent coffee grounds(SCGs)are the solid residues generated after coffee brewing and have been widely researched due to their rich carbohydrate content.Beyond energy generation,there is a growing interest in developing functional food ingredients.This review focuses on assessing various extraction methods for SCGderived compounds in terms of their prebiotic potential.One common type of functional carbohydrate extracted from SCGs is mannooligosaccharides(MOS),primarily obtained through single-stage and enhanced extraction strategy.Single-stage extraction often uses one method,with integrated mechanism and yields oligosaccharides and monosaccharides.On the other hand,the enhanced extraction combines pre-treatments and enzymatic hydrolysis to increase the SCG extractability and selectively degrade polysaccharides.This method yields fewer undesired by-products and aims to avoid complete hydrolysis of SCG into monosaccharides.In this review,several research gaps were identified in relation to fully valorise SCG.First,there is a critical gap in standardized analytical methods for accurately determining the profile of extracted oligosaccharides.Developing and adopting validated techniques is essential for a reliable characterization of these compounds.Second,the efficacy of pretreatment processes on SCG remains challenging to assess due to the lack of uniform evaluation criteria.Establishing such criteria would help compare across studies,ensuring more consistent assessment of pretreatment outcomes.Finally,the criteria for confirming prebiotic potential in SCG-derived compounds are not well understood.It is essential to adhere to established definitions of the term‘prebiotic’and to apply validated methodologies to assess their prebiotic status.
基金the Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior-Brasil(CAPESFinance Code 001)+2 种基金by the Conselho Nacional de Desenvolvimento Científico e Tecnologico-Brasil(CNPQ)(Grant numbers:400585/2022-7)supported by the Portuguese Foundation for Science and Technology(FCT)under the scope of the strategic funding of UID/04469/2025 research unit,https://doi.org/10.54499/UID/04469/2025 and by LABBELS-Asso-ciate Laboratory in Biotechnology,Bioengineering and Micro-electromechanical Systems,LA/P/0029/2020,https://doi.org/10.54499/LA/P/0029/2020.P.Ferreira-Santos would like to express his gratitude to the Consellería de Educacion,Ciencia,Universidades e Formacon Profesional of Xunta de Galicia and the University of Vigo for the postdoctoral contract(reference 0623-137919)under the agreement for the development of strategic actions at the Campus Auga-Ourense(2024-2027)Abigail Gonzalez acknowledge FCT for the Ph.D.grant(2021.06268.BD).
文摘Cordia africana fruit contains a mucilaginous pulp rich in hydrocolloid,providing a natural source of bioactive polyphenols with potential prebiotic and antioxidant properties,whose bioaccessibility and impact on human intestinal microbiota remain unexplored.This study assessed the prebiotic potential,antioxidant activity,and bioaccessibility of C.africana hydrocolloid during in vitro gastrointestinal digestion,including subsequent gut microbiota fermentation.Following upper gastrointestinal digestion,total phenolic content of the hydrocolloid decreased from 61.1±2.4 to 26.8±0.4 mg GAE/g.The phenolic profile also changed,possibly due to digestive biotransformation,leading to the formation of simpler phenolic acids with better bioaccessibility(43.90%).The C.africana hydrocolloid was efficiently fermented by probiotic bacteria belonging to the genera Bifidobacterium,Akkermansia,and Lactobacillus.During gut microbiota fermentation,the hydrocolloid increased the relative abundance of Bacteroides and stimulated the production of short-chain fatty acids,mainly acetic and n-butyric acid.Additionally,fermentation led to the release of a high content of phenolic compounds with antioxidant activity,resulting in a significant enhancement of free radical scavenging activity.Overall,these findings demonstrate that the C.africana hydrocolloid has prebiotic potential and may contribute to gut microbiota modulation and improved antioxidant functionality,highlighting its potential as a functional food ingredient for supporting human health and preventing microbiota-related disorders.
基金to CONCYTEC-PROCIENCIA,Contest E041-2023-01[GRANT N◦PE501082134-2023-PROCIENCIA],Perusupport granted for the development of this research.R.Pedreschi acknowledges ANID-MILENIO-ICN2021_044.
文摘This study investigated the enzymatic modification of pectin into structurally distinct including saturated,un-saturated,and saturated/methylated forms(SOGals,UMOGals,and S/MOGals)using polygalacturonase and pectin lyase on substrates with different degrees of methylation.High-and low-methoxyl pectins showed DM values of 68.56%and 36.97%,respectively,while polygalacturonic acid was non-esterified.Lower DM was associated with higher galacturonic acid content,and the presence of neutral sugars indicated the existence of rhamnogalacturonan regions and other cell wall components.Enzymatic treatments generated distinct oligo-galacturonides.PG hydrolysis of PGalA produced SOGals(DP 1-4),whereas combined PG and PL treatment of LM pectin yielded SOGals and partially methyl-esterified oligomers(S/MOGals,DP 1-4).In contrast,PL hy-drolysis of HM pectin generatedΔ4,5-unsaturated methylated oligogalacturonides(UMOGals,DP 3-6).HILIC-QToF MS confirmed their structures and revealed positional isomers associated with heterogeneous methylation patterns.Fermentation assays with Lactobacillus rhamnosus,Lactobacillus plantarum,and Bifido-bacterium bifidum showed that substrate structure strongly influenced microbial growth and metabolic outputs.Oligogalacturonides promoted higher growth rates than their parent polysaccharides,particularly UMOGals and S/MOGals.Overall,DP,DM,and structural unsaturation were key determinants of fermentability and prebiotic potential,supporting enzymatic pectin depolymerization as a strategy to produce tailored oligogalacturonides with potential functional and biological applications.
基金supported by grants project from São Paulo Research Foundation(FAPESP)[project number:2022/016069]National Council for Scientific and Technological Development(CNPq-Brazil).
文摘The mucilage fraction from Ora-pro-Nobis(OPN)leaves was extracted and characterized regarding its chemical composition,rheological behavior,and prebiotic potential.The extraction involved hot water treatment followed by ethanol precipitation,resulting in a substantial extraction yield(4.77%of total leaves).This mucilage extraction served as an initial step for subsequent protein extraction from residual leaf material.OPN mucilage primarily comprises a high molecular weight polysaccharide(arabinogalactan),which upon hydrolysis,yields xylose(30.11%w/w)and arabinose(29.15%w/w)as primary components,alongside minor amounts of glucose(5.28%w/w)and cellobiose(3.80%w/w).Rheological analysis indicated pseudoplastic behavior and thixotropic properties,offering potential value in formulating 3D printed food products.Furthermore,di-gestibility analysis demonstrated that the mucilage was highly resistant to simulated gastrointestinal conditions,with only 2.69%degradation observed.In addition,assays evaluating its prebiotic potential showed that the mucilage supported the growth of the probiotic strain Lactobacillus acidophilus.Furthermore.All these findings,combined with the classification of glucoarabinoxylan as a dietary or functional fiber,underscore the potential of OPN mucilage as an innovative ingredient for food product development,promoting microbiota balance.However,further research is warranted to fully explore the diverse applications of OPN mucilage as a structural and functional component in foods.
