Alterations in gut microbiome and metabolite profiling during in vitro fermentation of duckweed (Wolffia globosa) and its extracts by gut bacteria from obese adults

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods Pub Date : 2025-03-22 DOI:10.1016/j.fufo.2025.100608

Sirajit Dhamaratana , Pawadee Methacanon , Paiboon Tunsagool , Massalin Nakphaichit , Kevin Mok , Orranich Honwichit , Suvimol Charoensiddhi

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Abstract

This study investigated the impact of the digesta after an in vitro gastrointestinal digestion of duckweed powder (DWP) and its polysaccharide (DPS) and protein (DPT) extracts on the modulation of gut microbiome and metabolite production at 24 h in vitro fecal fermentation from obese adults. The findings indicate that all duckweed samples enhanced the growth of beneficial intestinal microbial genera, including Megamonas, Bifidobacterium, Phocaeicola, Bacteroides, and Blautia, while the DPS and DPT promoted the growth of bacterial genera Fusobacterium. Furthermore, all duckweed samples contributed to an increase in total short-chain fatty acids (SCFAs) synthesis compared to the control. DPS showed the greatest promotion of SCFAs, followed by DPT and DWP which played a more important role in metabolite alterations compared to DPS and DPT. Pathway analysis results showed that altered metabolites were mostly related to tryptophan metabolism. Therefore, duckweed and its extracts showed potential for use as a dietary supplement to improve gut health benefits in obese adults.

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来源期刊

Future Foods Agricultural and Biological Sciences-Food Science

CiteScore

8.60

自引率

0.00%

发文量

审稿时长

15 weeks

期刊介绍： Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing： Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP