Pilosocereus gounellei (A. Weber ex K. Schum. Bly. Ex Rowl)菌节对人体肠道微生物群潜在影响的综合研究

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-06 DOI:10.1016/j.jff.2024.106501

Sabrina Radames Ferreira da Silva , Sara de Sousa Rocha , Jaielison Yandro Pereira da Silva , Viviane Priscila Barros de Medeiros , Flávia Figueira Aburjaile , Rodrigo Dias de Oliveira Carvalho , Marcelo Sobral da Silva , Josean Fechine Tavares , Yuri Mangueira do Nascimento , Marcos dos Santos Lima , Cristiane Francisca Costa Sassi , Mariana Monteiro , José Luiz de Brito Alves , Thatyane Mariano Rodrigues de Albuquerque , Maria Elieidy Gomes de Oliveira , Evandro Leite de Souza

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引用次数: 0

摘要

Pilosocereus gounellei A. Weber ex K. Schum.Bly.Ex Rowl (xique-xique) 是一种原产于巴西卡廷加生物群落的仙人掌，被认为是一种非常规食用植物。本研究评估了冷冻干燥的钩吻仙人掌（FDPg）的理化特性、抗氧化能力以及在体外结肠发酵 48 小时期间对人体肠道微生物群组成和代谢活动的影响。FDPg 具有很高的营养价值、生物活性化合物和抗氧化能力。FDPg 结肠发酵降低了固着菌/类杆菌的比例，增加了细菌的多样性。它还增加了被认为有益的细菌群的相对丰度，如米氏菌、乳酸菌、巨菌和酸性球菌，降低了被认为无益的细菌群的相对丰度，如琥珀嗜血杆菌、柠檬酸杆菌、志贺氏杆菌、粪杆菌和布劳氏菌。FDPg 的结肠发酵诱导产生了与促进宿主健康有关的各种代谢物。研究结果表明，FDPg 对人体肠道微生物群具有潜在的有益影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Integrative investigation of the potential impacts of Pilosocereus gounellei (A. Weber ex K. Schum. Bly. Ex Rowl) cladodes on the human intestinal microbiota

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Integrative investigation of the potential impacts of Pilosocereus gounellei (A. Weber ex K. Schum. Bly. Ex Rowl) cladodes on the human intestinal microbiota

Pilosocereus gounellei A. Weber ex K. Schum. Bly. Ex Rowl (xique-xique) is a cactus native to the Brazilian Caatinga biome and considered a non-conventional food plant. This study evaluated the physicochemical characteristics, antioxidant capacity, and impacts on the composition and metabolic activity of human intestinal microbiota of freeze-dried P. gounellei cladodes (FDPg) during 48 h of in vitro colonic fermentation. FDPg had a high nutritional value, the presence of bioactive compounds, and antioxidant capacity. The colonic fermentation of FDPg decreased the Firmicutes/Bacteroidetes ratio and increased bacterial diversity. It also increased the relative abundance of bacterial groups considered beneficial, such as Mitsuokella, Bacteroides, Megasphaera, and Acidaminococcus, and decreased the relative abundance of bacterial groups considered non-beneficial, such as Succinivibrio, Citrobacter, Escherichia-Shigella, Faecalibacterium, and Blautia. The colonic fermentation of FDPg induced the production of various metabolites related to host health promotion. The results show the potential beneficial impacts of FDPg on human intestinal microbiota.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.