1
|
Araújo CM, de Albuquerque TMR, Sampaio KB, de Oliveira JN, da Silva JYP, Lima MDS, do Nascimento YM, da Silva EF, da Silva MS, Tavares JF, de Souza EL, de Oliveira MEG. Fermenting Acerola ( Malpighia emarginata D.C.) and Guava ( Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients. Foods 2024; 13:1375. [PMID: 38731747 PMCID: PMC11083529 DOI: 10.3390/foods13091375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/24/2024] [Accepted: 04/27/2024] [Indexed: 05/13/2024] Open
Abstract
This study evaluated the effects of acerola and guava fruit processing co-products fermented with probiotic Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 on the abundance of different intestinal bacterial groups and microbial metabolic activity during 48 h of in vitro fecal fermentation. Digested fermented fruit co-products increased the relative abundance of beneficial bacterial groups while overall decreasing or maintaining the relative abundance of non-beneficial bacterial groups, suggesting selective stimulatory effects on beneficial bacterial intestinal populations. The fermented co-products stimulated microbial metabolic activity due to decreased pH, sugar consumption, short-chain fatty acid production, phenolic compound and metabolic profile alteration, and high antioxidant capacity during fecal fermentation. Acerola and guava co-products have high nutritional value and bioactive compounds whose fermentation with probiotics improves their potential functionalities. The results show that fermented fruit co-products could induce beneficial changes in the relative abundance of several bacterial groups as well as in the metabolic activity of the human intestinal microbiota. These results highlight their potential as novel and circular candidates for use as synbiotic ingredients.
Collapse
Affiliation(s)
- Caroliny M. Araújo
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Thatyane Mariano R. de Albuquerque
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Karoliny B. Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Jordana N. de Oliveira
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Jaielison Yandro P. da Silva
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Marcos dos S. Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina 56302-100, Brazil;
| | - Yuri M. do Nascimento
- Institute for Research in Drugs and Medicines—IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (Y.M.d.N.); (E.F.d.S.); (M.S.d.S.); (J.F.T.)
| | - Evandro F. da Silva
- Institute for Research in Drugs and Medicines—IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (Y.M.d.N.); (E.F.d.S.); (M.S.d.S.); (J.F.T.)
| | - Marcelo S. da Silva
- Institute for Research in Drugs and Medicines—IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (Y.M.d.N.); (E.F.d.S.); (M.S.d.S.); (J.F.T.)
| | - Josean F. Tavares
- Institute for Research in Drugs and Medicines—IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (Y.M.d.N.); (E.F.d.S.); (M.S.d.S.); (J.F.T.)
| | - Evandro L. de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Maria Elieidy G. de Oliveira
- Laboratory of Food Bromatology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| |
Collapse
|
2
|
Martins ACS, Medeiros GKVDV, de Oliveira SPA, de Albuquerque TMR, Sampaio KB, Dos Santos Lima M, do Nascimento YM, da Silva EF, Tavares JF, da Silva MS, de Souza EL, de Oliveira MEG. Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota. Food Res Int 2023; 174:113658. [PMID: 37981375 DOI: 10.1016/j.foodres.2023.113658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 10/26/2023] [Accepted: 10/31/2023] [Indexed: 11/21/2023]
Abstract
This study investigated the potential impacts of the flour from Cereus jamacaru cactus cladodes (CJF), a cactus native to the Brazilian Caatinga biome, on the growth and metabolism of different potentially probiotic strains, as well as on the abundance of selected intestinal bacterial populations and microbial metabolic activity during in vitro colonic fermentation with a pooled human fecal inoculum. Cultivation of the probiotics in a medium with C. jamacaru cladodes flour (20 g/L) resulted in viable cell counts of up to 9.8 log CFU/mL, positive prebiotic activity scores (0.73-0.91), decreased pH and sugar contents, and increased lactic, acetic, and propionic acid production over time, indicating enhanced probiotic growth and metabolic activity. CJF overall increased the relative abundance of Lactobacillus spp./Enterococcus spp. (2.12-3.29%) and Bifidobacterium spp. (4.08-4.32%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (8.35-6.81%), Clostridium histolyticum (6.91-3.59%), and Eubacterium rectale/Clostridium coccoides (7.70-3.95%) during 48 h of an in vitro colonic fermentation using a pooled human fecal inoculum. CJF stimulated the microbial metabolic activity, with decreased pH, sugar consumption, lactic and short-chain fatty acid production, alterations in overall metabolic profiling and phenolic compound contents, and maintenance of high antioxidant capacity during colonic fermentation. These results show that CJF stimulated the growth and metabolic activity of distinct potential probiotics, increased the relative abundance of beneficial intestinal bacterial groups, and stimulated microbial metabolism during in vitro colonic fermentation. Further studies using advanced molecular technologies and in vivo experimental models could forward the investigation of the potential prebiotic properties of CJF.
Collapse
Affiliation(s)
- Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | | | | | | | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE 56302-100, Brazil
| | - Yuri Mangueira do Nascimento
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Evandro Ferreira da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Josean Fechine Tavares
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Marcelo Sobral da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | | |
Collapse
|
3
|
Feitoza TG, de Lima Ponciano Costa B, Sampaio KB, Dos Santos Lima M, Garcia EF, de Albuquerque TMR, de Souza EL, Rodrigues NPA. An In Vitro Study of the Impacts of Sweet Potato Chips with Potentially Probiotic Levilactobacillus brevis and Lactiplantibacillus plantarum on Human Intestinal Microbiota : Impacts of potato chips with probiotics on intestinal microbiota. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10168-1. [PMID: 37792211 DOI: 10.1007/s12602-023-10168-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/19/2023] [Indexed: 10/05/2023]
Abstract
This study formulated sweet potato chips with powdered potentially probiotic Levilactobacillus brevis (SPLB) and Lactiplantibacillus plantarum (SPLP) and evaluated their impacts on human intestinal microbiota during 48 h of in vitro colonic fermentation. L. brevis and L. plantarum kept high viable cell counts (> 6 log CFU/g) on sweet potato chips after freeze-drying and during 60 days of storage. SPLB and SPLP had satisfactory quality parameters during 60 days of storage. SPLB and SPLP increased the relative abundance of Lactobacillus ssp./Enterococcus spp. (3.84-10.22%) and Bifidobacterium spp. (3.25-12.45%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (8.56-2.16%), Clostridium histolyticum (8.23-2.33%), and Eubacterium rectale/Clostridium coccoides (8.07-1.33%) during 48 h of in vitro colonic fermentation. SPLB and SPLP achieved high positive prebiotic indexes (> 8.24), decreased pH values and sugar contents, and increased lactic acid and short-chain fatty acid production, proving selective stimulatory effects on beneficial bacterial groups forming the intestinal microbiota. The results showed that SPLB and SPLP have good stability and high viable cell counts of L. brevis and L. plantarum when stored under room temperature and caused positive impacts on human intestinal microbiota, making them potentially probiotic non-dairy snack options.
Collapse
Affiliation(s)
- Tarsila Gonçalves Feitoza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Bárbara de Lima Ponciano Costa
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Karoliny Brito Sampaio
- Laboratory of Didactic Restaurant and Beverages, Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, PE, Brazil
| | - Estefânia Fernandes Garcia
- Laboratory of Didactic Restaurant and Beverages, Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
| | - Noádia Priscila Araújo Rodrigues
- Laboratory of Didactic Restaurant and Beverages, Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, PB, Brazil
| |
Collapse
|
4
|
Gomes de Oliveira LI, Clementino JR, Salgaço MK, de Oliveira SPA, Dos Santos Lima M, Mesa V, de Souza EL, Vinderola CG, Magnani M, Sivieri K. Revealing the beneficial effects of a dairy infant formula on the gut microbiota of early childhood children with autistic spectrum disorder using static and SHIME® fermentation models. Food Funct 2023; 14:8964-8974. [PMID: 37724612 DOI: 10.1039/d3fo01156a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
This study evaluated the impact of the Milnutri Profutura® (MNP) dairy infant formula on the gut microbiota of early childhood children (three to five years) with Autistic Spectrum Disorder (ASD) using static fermentation (time zero, 24, and 48 h) and the Simulator of the Human Intestinal Microbiol Ecosystem (SHIME®) (time zero, 72 h, and 7 days). The relative abundance of selected intestinal bacterial groups, pH values, organic acids, and sugars were verified at time zero, 24, and 48 h using flow cytometry and measurements. In addition, the diversity and changes in the gut microbiota, and the amounts of acetic, butyric, and propionic acids and ammonium ions (NH4+) in fermentation using the SHIME® were measured at time zero, 72 h, and 7 days. MNP increased Lactobacillus/Enterococcus and Bifidobacterium populations and decreased Bacteroides/Prevotella, Clostridium histolyticum and Eubacterium rectale/Clostridium coccoides populations (p < 0.05) at 24 and 48 h of static fermentation, showing a positive prebiotic activity score (65.18 ± 0.07). The pH, fructose and glucose decreased, while lactic, butyric, and propionic acids increased (p < 0.05) at 48 h of static fermentation. MNP increased (p < 0.05) the Firmicutes phylum during the fermentation in SHIME®. MNP decreased the diversity at 72 h of fermentation, mostly by the increase (p < 0.05) in the Lactobacillus genus. Microbial groups considered harmful such as Lachnospiraceae, Negativicoccus, and Lachnoclostridium were inhibited after administration with MNP. Propionic and butyric acids increased at 72 h and NH4+ decreased (p < 0.05) at the end of fermentation with MNP. The results indicate MNP as an infant formula which may benefit the gut microbiota of children with ASD.
Collapse
Affiliation(s)
- Louise Iara Gomes de Oliveira
- Post-Graduate Program in Nutritional Sciences, Health Sciences Center, Federal University of Paraíba (Universidade Federal da Paraíba - UFPB), Brazil.
| | - Jéssika Rodrigues Clementino
- Post-Graduate Program in Nutritional Sciences, Health Sciences Center, Federal University of Paraíba (Universidade Federal da Paraíba - UFPB), Brazil.
| | - Mateus Kawata Salgaço
- Department of Food and Nutrition, Laboratory of Food Microbiology, School of Pharmaceutical Sciences, São Paulo State University, Brazil
| | - Sônia Paula Alexandrino de Oliveira
- Post-Graduate Program in Nutritional Sciences, Health Sciences Center, Federal University of Paraíba (Universidade Federal da Paraíba - UFPB), Brazil.
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Campus Petrolina, Brazil
| | - Victoria Mesa
- Food and Human Nutrition Research Group, School of Nutrition and Dietetics, Universidad de Antioquia (UdeA), Medellín 050010, Colombia
| | - Evandro Leite de Souza
- Post-Graduate Program in Nutritional Sciences, Health Sciences Center, Federal University of Paraíba (Universidade Federal da Paraíba - UFPB), Brazil.
| | - Celso Gabriel Vinderola
- Department of Biotechnology and Food Technology, Faculty of Chemical Engineering, Universidad Nacional del Litoral
| | - Marciane Magnani
- Post-Graduate Program in Nutritional Sciences, Health Sciences Center, Federal University of Paraíba (Universidade Federal da Paraíba - UFPB), Brazil.
| | - Katia Sivieri
- Department of Food and Nutrition, Laboratory of Food Microbiology, School of Pharmaceutical Sciences, São Paulo State University, Brazil
| |
Collapse
|
5
|
de Oliveira SPA, de Albuquerque TMR, Massa NML, Rodrigues NPA, Sampaio KB, do Nascimento HMA, Dos Santos Lima M, da Conceição ML, de Souza EL. Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel and sustainable prebiotic ingredients. Food Res Int 2023; 171:112998. [PMID: 37330844 DOI: 10.1016/j.foodres.2023.112998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/13/2023] [Accepted: 05/16/2023] [Indexed: 06/19/2023]
Abstract
This study investigated the effects of freeze-dried red beet root (FDBR) and freeze-dried red beet stem and leaves (FDBSL) on target bacterial groups and metabolic activity of human colonic microbiota in vitro. The capability of FDBR and FDBSL to cause alterations in the relative abundance of different selected bacterial groups found as part of human intestinal microbiota, as well as in pH values, sugar, short-chain fatty acid, phenolic compounds, and antioxidant capacity were evaluated during 48 h of in vitro colonic fermentation. FDBR and FDBSL were submitted to simulated gastrointestinal digestion and freeze-dried prior to use in colonic fermentation. FDBR and FDBSL overall increased the relative abundance of Lactobacillus spp./Enterococcus spp. (3.64-7.60%) and Bifidobacterium spp. (2.76-5.78%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (9.56-4.18%), Clostridium histolyticum (1.62-1.15%), and Eubacterium rectale/Clostridium coccoides (2.33-1.49%) during 48 h of colonic fermentation. FDBR and FDBSL had high positive prebiotic indexes (>3.61) during colonic fermentation, indicating selective stimulatory effects on beneficial intestinal bacterial groups. FDBR and FDBSL increased the metabolic activity of human colonic microbiota, evidenced by decreased pH, sugar consumption, short-chain fatty acid production, alterations in phenolic compound contents, and maintenance of high antioxidant capacity during colonic fermentation. The results indicate that FDBR and FDBSL could induce beneficial alterations in the composition and metabolic activity of human intestinal microbiota, as well as that conventional and unconventional red beet edible parts are candidates to use as novel and sustainable prebiotic ingredients.
Collapse
Affiliation(s)
| | | | - Nayara Moreira Lacerda Massa
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE, Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
| |
Collapse
|
6
|
da Silva JYP, do Nascimento HMA, de Albuquerque TMR, Sampaio KB, Dos Santos Lima M, Monteiro M, Leite IB, da Silva EF, do Nascimento YM, da Silva MS, Tavares JF, de Brito Alves JL, de Oliveira MEG, de Souza EL. Revealing the Potential Impacts of Nutraceuticals Formulated with Freeze-Dried Jabuticaba Peel and Limosilactobacillus fermentum Strains Candidates for Probiotic Use on Human Intestinal Microbiota. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10134-x. [PMID: 37561381 DOI: 10.1007/s12602-023-10134-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/31/2023] [Indexed: 08/11/2023]
Abstract
This study evaluated the impacts of novel nutraceuticals formulated with freeze-dried jabuticaba peel (FJP) and three potentially probiotic Limosilactobacillus fermentum strains on the abundance of bacterial groups forming the human intestinal microbiota, metabolite production, and antioxidant capacity during in vitro colonic fermentation. The nutraceuticals had high viable counts of L. fermentum after freeze-drying (≥ 9.57 ± 0.09 log CFU/g). The nutraceuticals increased the abundance of Lactobacillus ssp./Enterococcus spp. (2.46-3.94%), Bifidobacterium spp. (2.28-3.02%), and Ruminococcus albus/R. flavefaciens (0.63-4.03%), while decreasing the abundance of Bacteroides spp./Prevotella spp. (3.91-2.02%), Clostridium histolyticum (1.69-0.40%), and Eubacterium rectale/C. coccoides (3.32-1.08%), which were linked to positive prebiotic indices (> 1.75). The nutraceuticals reduced the pH and increased the sugar consumption, short-chain fatty acid production, phenolic acid content, and antioxidant capacity, besides altering the metabolic profile during colonic fermentation. The combination of FJP and probiotic L. fermentum is a promising strategy to produce nutraceuticals targeting intestinal microbiota.
Collapse
Affiliation(s)
- Jaielison Yandro Pereira da Silva
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Heloísa Maria Almeida do Nascimento
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | | | - Karoliny Brito Sampaio
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, PE, 56302-100, Brazil
| | - Mariana Monteiro
- Laboratory of Functional Foods, Josué de Castro Institute of Nutrition, Federal University of Rio de Janeiro, RJ, 21941-902, Brazil
| | - Iris Batista Leite
- Laboratory of Functional Foods, Josué de Castro Institute of Nutrition, Federal University of Rio de Janeiro, RJ, 21941-902, Brazil
| | - Evandro Ferreira da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, 58051-900, Brazil
| | - Yuri Mangueira do Nascimento
- Health Sciences Center, Post-Graduate Program in Bioactive Natural and Synthetic Products, Federal University of Paraíba, João Pessoa, PB, 58051-900, Brazil
| | - Marcelo Sobral da Silva
- Health Sciences Center, Post-Graduate Program in Bioactive Natural and Synthetic Products, Federal University of Paraíba, João Pessoa, PB, 58051-900, Brazil
| | - Josean Fechine Tavares
- Health Sciences Center, Post-Graduate Program in Bioactive Natural and Synthetic Products, Federal University of Paraíba, João Pessoa, PB, 58051-900, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Maria Elieidy Gomes de Oliveira
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil.
| |
Collapse
|
7
|
Li X, An S, Luo Z, Zhou P, Wang L, Feng R. Polysaccharides from the hard shells of Juglans regia L. modulate intestinal function and gut microbiota in vivo. Food Chem 2023; 412:135592. [PMID: 36736188 DOI: 10.1016/j.foodchem.2023.135592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 12/25/2022] [Accepted: 01/26/2023] [Indexed: 01/31/2023]
Abstract
This study aimed to investigate the modulatory effects of polysaccharides from the hard shells ofJuglans regiaL. (JRP) on intestinal function and gut microbiota of mice. The results showed that JRP could increase the colonic length and colonic index, and ameliorate the histological characteristics of colon. JRP had a positive effect on immunity of mice by improving immune organ indexes. Owing to enhancement of intestinal peristalsis and increase of colonic fecal moisture by JRP, the defecation time was significantly reduced. After gastrointestinal digestion and absorption, JRP was metabolized by intestinal microorganisms to produce short chain fatty acids, thereby lowering the pH of intestine. Through microbial community analysis, the composition of gut microbiota was modulated by JRPvia increasing theabundances of beneficial bacteriaand decreasing the richness of harmful bacteria. This study suggests that JRP can be served as an excellent prebiotic to promote intestinal health.
Collapse
Affiliation(s)
- Xiaoyu Li
- Nano-biotechnology Key Laboratory of Hebei Province, Skate Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Siying An
- Nano-biotechnology Key Laboratory of Hebei Province, Skate Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Zhen Luo
- Nano-biotechnology Key Laboratory of Hebei Province, Skate Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Peng Zhou
- Nano-biotechnology Key Laboratory of Hebei Province, Skate Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Lu Wang
- Nano-biotechnology Key Laboratory of Hebei Province, Skate Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China.
| | - Ru Feng
- Nano-biotechnology Key Laboratory of Hebei Province, Skate Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| |
Collapse
|
8
|
de Lourdes Chaves Macêdo E, Pimentel TC, Santos de Morais J, de Sousa Melo D, Cristina de Souza A, dos Santos Lima M, Sampaio KB, Araújo Rodrigues NP, Dias DR, Leite de Souza E, Schwan RF, Magnani M. Effects of yeast fermented soursop and umbu-cajá pulps on the colonic microbiota of middle-aged hypertensive adults. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
9
|
Brito Sampaio K, Luiz de Brito Alves J, Mangueira do Nascimento Y, Fechine Tavares J, Sobral da Silva M, dos Santos Nascimento D, dos Santos Lima M, Priscila de Araújo Rodrigues N, Fernandes Garcia E, Leite de Souza E. Nutraceutical formulations combining Limosilactobacillus fermentum, quercetin, and or resveratrol with beneficial impacts on the abundance of intestinal bacterial populations, metabolite production, and antioxidant capacity during colonic fermentation. Food Res Int 2022; 161:111800. [DOI: 10.1016/j.foodres.2022.111800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/11/2022] [Accepted: 08/18/2022] [Indexed: 11/29/2022]
|
10
|
Massa NML, de Oliveira SPA, Rodrigues NPA, Menezes FNDD, dos Santos Lima M, Magnani M, de Souza EL. In vitro colonic fermentation and potential prebiotic properties of pre-digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-products. Food Chem 2022; 388:133003. [DOI: 10.1016/j.foodchem.2022.133003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 03/17/2022] [Accepted: 04/16/2022] [Indexed: 11/04/2022]
|
11
|
An outlook on fluorescent in situ hybridization coupled to flow cytometry as a versatile technique to evaluate the effects of foods and dietary interventions on gut microbiota. Arch Microbiol 2022; 204:469. [PMID: 35821535 DOI: 10.1007/s00203-022-03090-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Accepted: 06/20/2022] [Indexed: 11/02/2022]
Abstract
The increasing interest in the effects of the gut microbiota on host health has stimulated the investigation of the composition of this microbial community and the factors affecting these microorganisms. This review discusses the recent advances and progress applications in the use of the fluorescent in situ hybridization (FISH) coupled to flow cytometry (FC) technique (FISH-FC) in studies evaluating the gut microbiota published in the last 10 years, with particular emphasis on the effects of foods and dietary interventions. These studies have shown that FISH-FC technique is capable of detecting and quantifying several groups of bacteria found as part of the gut microbiota. FISH-FC can be considered an effective, versatile, and rapid technique to evaluate alterations in gut microbiota composition caused by different foods as assessed in studies in vitro, in vivo, and in clinical trials. Some specific probes have been most used to represent the general gut microbiota, such as those specific to Lactobacillus spp./Enterococcus spp., Bacteroidaceae/Prevotellaceae, Clostridium histolyticum, and Bifidobacterium spp. FISH-FC technique could have an important opportunity for application in studies with next-generation probiotics belonging to the gut microbiota. Optimizations of FISH-FC protocols could allow more discoveries about the gut microbiota, including the development of new probes targeting microorganisms still not explored, the analysis of individual portions of the intestine, and the proposition of novel quantitative approaches.
Collapse
|