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Novel fermented plant-based functional beverage: biological potential and impact on the human gut microbiota

2025-01-28Journal article Open access
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dc.contributor.authorVila-Real, Catarina
dc.contributor.authorCosta, Célia
dc.contributor.authorPimenta-Martins, Ana
dc.contributor.authorMbugua, Samuel
dc.contributor.authorHagrétou, Sawadogo Lingani
dc.contributor.authorKatina, Kati
dc.contributor.authorMaina, Ndegwa H.
dc.contributor.authorPinto, Elisabete
dc.contributor.authorGomes, Ana M. P.
dc.date.accessioned2025-02-05T18:32:48Z
dc.date.available2025-02-05T18:32:48Z
dc.date.issued2025-01-28
dc.description.abstractControlled fermentation carried out by selected starters might enhance the safety, nutritional, and biological profiles of non-dairy fermented products. This research aims to study the biological potential and impact on the human gut microbiota of a novel fermented finger millet-based product. Finger millet (Eleusine coracana), suspended in an aqueous sucrose-based solution, was fermented by Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v (1%, 1:1 ratio (v/v)), at 30 °C/200 rpm in an orbital incubator until pH ≈ 4.5–5.0. Microbial growth, phenolic compounds, antioxidant, and antidiabetic activities were evaluated. In vitro digestion followed by in vitro faecal fermentation were used to study the impact of the fermented plant-based functional beverage (PBFB) on the human gut microbiota. Antidiabetic activity (21% vs. 14%) and total phenolics (244 vs. 181 mg of gallic acid equivalents/kg PBFB) increased with fermentation. The digested fermented PBFB contributed to the increase, over the first 6 h, of the Bifidobacterium’s 16S rRNA gene copy numbers, concomitant with significant release of the acetic, propionic, and butyric short chain fatty acids, and also lactic acid. The novel PBFB has been shown to have antidiabetic potential and bifidogenic effects, and consequently its consumption might positively impact blood glucose levels and the human gut microbiotapt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods14030433pt_PT
dc.identifier.eid85217692056
dc.identifier.issn2304-8158
dc.identifier.pmid39942028
dc.identifier.urihttp://hdl.handle.net/10400.14/48076
dc.identifier.wos001418523300001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFermented cerealpt_PT
dc.subjectGut microbiotapt_PT
dc.subjectSymbioticspt_PT
dc.subjectSynbioticpt_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectFinger milletpt_PT
dc.titleNovel fermented plant-based functional beverage: biological potential and impact on the human gut microbiotapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue3pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume14pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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