Rattanaporn Pimisa , Sehanat Prasongsuk , Wichanee Bankeeree , Pongsanat Pongcharoen , Silvia Arboleya , Alicja M. Nogacka , Clara G.de los Reyes-Gavilán , Noraphat Hwanhlem , Miguel Gueimonde
{"title":"体外评估添加益生菌株的百香果果皮提取果胶对人体肠道微生物群和代谢活动的影响","authors":"Rattanaporn Pimisa , Sehanat Prasongsuk , Wichanee Bankeeree , Pongsanat Pongcharoen , Silvia Arboleya , Alicja M. Nogacka , Clara G.de los Reyes-Gavilán , Noraphat Hwanhlem , Miguel Gueimonde","doi":"10.1016/j.lwt.2024.117082","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the impact of a novel passion fruit peel–extracted pectin (PFPEP) with and without probiotics on the human intestinal microbiota composition and metabolic activity, compared to commercial pectin (CP). Independent batch fermentations were conducted using fecal samples from four healthy donors aged between 25 and 40 years to assess changes in pH, gas accumulation, microbiota composition, short–chain fatty acids (SCFAs) production, and metabolic activity. Our findings revealed distinct responses to pectin types and probiotic strains. The fecal culture supplemented with CP resulted in a rapid drop in pH and promoted higher butyrate levels, as well as exhibited greater glucose content than PFPEP before fermentation. Conversely, PFPEP with and without probiotics stimulated large levels of acetate production. Whereas, the fermentation of PFPEP, with and without probiotics added, or CP showed similar results, a higher level of cumulative gas, an increase in levels of <em>Erysipelotrichaceae, Coriobacteriaceae</em>, and Bifidobacteriaceae families, a reduced in <em>Bacteroidaceae</em> and <em>Prevotellaceae</em> families and <em>Bacteroides</em> spp., and significant changes in metabolic activity were found. These results underscore the potential of PFPEP for modulating gut microbiota, guiding avenues for further research of this ingredient in human intervention studies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117082"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"In vitro assessment of the impact of passion fruit peel–extracted pectin added with probiotic strains on the human intestinal microbiota and metabolic activity\",\"authors\":\"Rattanaporn Pimisa , Sehanat Prasongsuk , Wichanee Bankeeree , Pongsanat Pongcharoen , Silvia Arboleya , Alicja M. Nogacka , Clara G.de los Reyes-Gavilán , Noraphat Hwanhlem , Miguel Gueimonde\",\"doi\":\"10.1016/j.lwt.2024.117082\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study investigated the impact of a novel passion fruit peel–extracted pectin (PFPEP) with and without probiotics on the human intestinal microbiota composition and metabolic activity, compared to commercial pectin (CP). Independent batch fermentations were conducted using fecal samples from four healthy donors aged between 25 and 40 years to assess changes in pH, gas accumulation, microbiota composition, short–chain fatty acids (SCFAs) production, and metabolic activity. Our findings revealed distinct responses to pectin types and probiotic strains. The fecal culture supplemented with CP resulted in a rapid drop in pH and promoted higher butyrate levels, as well as exhibited greater glucose content than PFPEP before fermentation. Conversely, PFPEP with and without probiotics stimulated large levels of acetate production. Whereas, the fermentation of PFPEP, with and without probiotics added, or CP showed similar results, a higher level of cumulative gas, an increase in levels of <em>Erysipelotrichaceae, Coriobacteriaceae</em>, and Bifidobacteriaceae families, a reduced in <em>Bacteroidaceae</em> and <em>Prevotellaceae</em> families and <em>Bacteroides</em> spp., and significant changes in metabolic activity were found. These results underscore the potential of PFPEP for modulating gut microbiota, guiding avenues for further research of this ingredient in human intervention studies.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"213 \",\"pages\":\"Article 117082\"},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-11-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824013653\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824013653","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
In vitro assessment of the impact of passion fruit peel–extracted pectin added with probiotic strains on the human intestinal microbiota and metabolic activity
This study investigated the impact of a novel passion fruit peel–extracted pectin (PFPEP) with and without probiotics on the human intestinal microbiota composition and metabolic activity, compared to commercial pectin (CP). Independent batch fermentations were conducted using fecal samples from four healthy donors aged between 25 and 40 years to assess changes in pH, gas accumulation, microbiota composition, short–chain fatty acids (SCFAs) production, and metabolic activity. Our findings revealed distinct responses to pectin types and probiotic strains. The fecal culture supplemented with CP resulted in a rapid drop in pH and promoted higher butyrate levels, as well as exhibited greater glucose content than PFPEP before fermentation. Conversely, PFPEP with and without probiotics stimulated large levels of acetate production. Whereas, the fermentation of PFPEP, with and without probiotics added, or CP showed similar results, a higher level of cumulative gas, an increase in levels of Erysipelotrichaceae, Coriobacteriaceae, and Bifidobacteriaceae families, a reduced in Bacteroidaceae and Prevotellaceae families and Bacteroides spp., and significant changes in metabolic activity were found. These results underscore the potential of PFPEP for modulating gut microbiota, guiding avenues for further research of this ingredient in human intervention studies.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.