In vitro study of potential prebiotic properties of monovarietal extra virgin olive oils.

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Sciences and Nutrition Pub Date : 2024-02-01 Epub Date: 2023-10-16 DOI:10.1080/09637486.2023.2270639

Chiara Salvesi, M Magdalena Coman, Francisco A Tomás-Barberán, Dennis Fiorini, Stefania Silvi

{"title":"In vitro study of potential prebiotic properties of monovarietal extra virgin olive oils.","authors":"Chiara Salvesi, M Magdalena Coman, Francisco A Tomás-Barberán, Dennis Fiorini, Stefania Silvi","doi":"10.1080/09637486.2023.2270639","DOIUrl":null,"url":null,"abstract":"Olive oil, essential ingredient of the Mediterranean diet, is attracting a growing interest due to increasing evidence on its beneficial effects on human health. This study investigated whether extra virgin olive oil (EVOO) possess prebiotic properties. Twenty different monovarietal EVOO samples from 5 Marche region cultivars (Italy) were studied. The prebiotic activity of EVOOs was assessed monitoring the selective stimulation of gut bacterial species and the short chain fatty acids (SCFAs) production, using an in vitro fermentation system. All EVOOs selectively stimulated Lactobacillus spp., with a stronger activity than that observed in the inulin fermentation (positive control). Also, the bifidobacteria population increased; this bifidogenic stimulation was of EVOOs from Raggia cultivar. SCFAs appeared significantly higher after 24 h in all EVOO fermentations than in the control. Acetic and propionic acids production was particularly stimulated. Overall, most of the investigated EVOOs had a potential prebiotic activity, similar or stronger than inulin.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"45-57"},"PeriodicalIF":3.5000,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Sciences and Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09637486.2023.2270639","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/10/16 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Olive oil, essential ingredient of the Mediterranean diet, is attracting a growing interest due to increasing evidence on its beneficial effects on human health. This study investigated whether extra virgin olive oil (EVOO) possess prebiotic properties. Twenty different monovarietal EVOO samples from 5 Marche region cultivars (Italy) were studied. The prebiotic activity of EVOOs was assessed monitoring the selective stimulation of gut bacterial species and the short chain fatty acids (SCFAs) production, using an in vitro fermentation system. All EVOOs selectively stimulated Lactobacillus spp., with a stronger activity than that observed in the inulin fermentation (positive control). Also, the bifidobacteria population increased; this bifidogenic stimulation was of EVOOs from Raggia cultivar. SCFAs appeared significantly higher after 24 h in all EVOO fermentations than in the control. Acetic and propionic acids production was particularly stimulated. Overall, most of the investigated EVOOs had a potential prebiotic activity, similar or stronger than inulin.

查看原文本刊更多论文

单品种特级初榨橄榄油潜在益生元特性的体外研究。

橄榄油是地中海饮食的基本成分，由于越来越多的证据表明其对人类健康有益，因此越来越引起人们的兴趣。本研究调查了特级初榨橄榄油（EVOO）是否具有益生元特性。对5个马尔凯地区品种（意大利）的20个不同单品种EVOO样品进行了研究。使用体外发酵系统监测肠道细菌种类的选择性刺激和短链脂肪酸（SCFA）的产生，评估EVOO的益生元活性。所有EVOO都选择性地刺激乳杆菌属，其活性比菊粉发酵中观察到的活性更强（阳性对照）。此外，双歧杆菌数量增加；这种双歧刺激是来自Raggia品种的EVOO。24小时后SCFA明显升高 h。乙酸和丙酸的生产尤其受到刺激。总体而言，大多数研究的EVOO都具有潜在的益生元活性，与菊粉相似或更强。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.