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Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects

2021Journal article Restricted access
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dc.contributor.authorRibeiro, Tânia
dc.contributor.authorCosta, Célia Maria
dc.contributor.authorBonifácio-Lopes, Teresa
dc.contributor.authorSilva, Sara
dc.contributor.authorVeiga, Mariana
dc.contributor.authorMonforte, Ana Rita
dc.contributor.authorNunes, João
dc.contributor.authorVicente, António A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2021-01-08T11:36:00Z
dc.date.available2021-01-08T11:36:00Z
dc.date.issued2021
dc.description.abstractOlive pomace is a biowaste rich in polyphenols and insoluble dietary fibre with high potential to develop new value chains towards a sustainable and circular bioeconomy. Regarding gut health, olive pomace phenolics and insoluble dietary fibre (after possible fermentation) could act as antioxidants, antimicrobial and prebiotic agents. These potential beneficial effects on the gut were analysed for two powders from olive pomace: liquid-enriched powder (LOPP) - mostly source of phenolics - and pulp-enriched powder (POPP) - main source of insoluble dietary fibre. LOPP and POPP were subjected to an in vitro simulated gastrointestinal digestion followed by in vitro faecal fermentation. The undigested fraction retained in the colon was analysed regarding its potential antioxidant, antimicrobial and prebiotic effects. LOPP and POPP did not impact the gut microbiota diversity negatively, showing a similar ratio of Firmicutes/Bacteroidetes compared to a positive control (FOS). LOPP exhibit a positive (similar to FOS) effect on the Prevotella spp./Bacteroides spp. ratio. Both powders promoted more the production of short-chain fatty acids (mainly acetate > butyrate > propionate) than FOS and showed also significant total phenolic content and oxygen radical absorbance capacity during faecal fermentation until 48 h. Besides that, these powders showed mucin-adhesion inhibition ability against pathogens, principally POPP against Bacillus cereus (22.03 ± 2.45%) and Listeria monocytogenes (20.01 ± 1.93%). This study demonstrates that olive pomace powders have prebiotic effects on microbiota, including the stimulation of short-chain fatty acids production, potential antioxidant and antimicrobial activity which could improve the human gut health.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRibeiro, T.B., Costa, C.M., Bonifácio-Lopes, T., Silva, S., Veiga, M., Monforte, A.R., Nunes, J., Vicente, A.A., Pintado, M. (2021). Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects. Food Hydrocolloids, 112:106312pt_PT
dc.identifier.doi10.1016/j.foodhyd.2020.106312pt_PT
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/10400.14/31603
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPOCI-01-0145-FEDER- 016403pt_PT
dc.relationDevelopment and characterization of functional ingredients from olive pomace: bioactivity and potential application as bioactive edible films
dc.relationCentre for Biotechnology and Fine Chemistry
dc.subjectOlive pomacept_PT
dc.subjectBiowastept_PT
dc.subjectDietary fibrept_PT
dc.subjectPrebiotic effectpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectGut healthpt_PT
dc.titlePrebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effectspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDevelopment and characterization of functional ingredients from olive pomace: bioactivity and potential application as bioactive edible films
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F108271%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/SAICTPAC%2F0040%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.titleFood Hydrocolloidspt_PT
oaire.citation.volume112pt_PT
oaire.fundingStream9471 - RIDTI
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRibeiro
person.familyNameda Silva Freitas Costa
person.familyNameSilva
person.familyNameVeiga
person.familyNameMonforte
person.familyNamePintado
person.givenNameTânia
person.givenNameCélia Maria
person.givenNameSara
person.givenNameMariana
person.givenNameAna Rita
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id951D-426B-32ED
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person.identifier.ciencia-id471B-600E-ABC5
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person.identifier.orcid0000-0001-5859-6888
person.identifier.orcid0000-0003-0566-7309
person.identifier.orcid0000-0002-0896-9946
person.identifier.orcid0000-0002-1815-3270
person.identifier.orcid0000-0003-2627-2656
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55622494400
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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