Publicação
Impact of quercus ilex leaves by-products on in vitro human colonic fermentation and microbiota composition
| dc.contributor.author | Sánchez-Gutiérrez, Mónica | |
| dc.contributor.author | Gómez-García, Ricardo | |
| dc.contributor.author | Rodríguez, Alejandro | |
| dc.contributor.author | Carrasco, Elena | |
| dc.contributor.author | Pintado, Manuela | |
| dc.date.accessioned | 2026-07-03T16:25:22Z | |
| dc.date.available | 2026-07-03T16:25:22Z | |
| dc.date.issued | 2026-12-01 | |
| dc.description.abstract | The leaves of Quercus ilex, rich in phenolic compounds and dietary fibre, represent a promising source of bioactive substances with potential health benefits. In vitro human colonic fermentation was performed to evaluate the prebiotic effect of ground Q. ilex leaves. Prior to fermentation, (–) epicatechin, catechin, and rutin were identified as the predominant phenolic compounds that reached the colon after gastrointestinal digestion, with (–) epicatechin present at the highest concentration (74 mg/100 g DM). Among then, rutin undergoing the most extensive metabolization during fermentation, decreasing from 22 mg/100 g DM at baseline to below the detection limit after 48 h of fermentation. Compared with negative control, Q. ilex leaves increased the abundance of Bifidobacterium spp. and Prevotella spp. by 46% and 40%, respectively, after 24 h of fermentation, whereas fructooligosaccharides (FOS) increased these bacterial groups by 31% and 16%, respectively. In addition, ground Q. ilex leaves enhanced the production of short-chain fatty acids (SCFAs), particularly acetate and propionate, which reached their highest concentrations after 12 h of fermentation. Moreover, Q. ilex leaves tend to maintain a Firmicutes:Bacteroidetes ratio closer to 1 than FOS throughout fermentation (1,31 vs. 1,82), suggesting a more balanced gut microbiota composition. Overall, the observed effects of Q. ilex leaves support their potential use as a natural and currently undervalued source of bioactive compounds with prebiotic properties. Considering the growing interest in sustainable, low-impact and locally sourced food ingredients, Q. ilex by-products may represent a promising alternative for the development of new functional foods and nutraceutical formulations designed to promote gut health. | eng |
| dc.identifier.doi | 10.1016/j.fufo.2026.101104 | |
| dc.identifier.eid | 105043089450 | |
| dc.identifier.other | e1c5ca98-22f4-4788-837e-499f3c506060 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/58483 | |
| dc.identifier.wos | 001813158300001 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | Elsevier B.V. | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Prebiotic activity | eng |
| dc.subject | Functional ingredient | eng |
| dc.subject | Polyphenols | eng |
| dc.subject | Gut fermentation | eng |
| dc.subject | Gut microbiota | eng |
| dc.subject | Short-chain fatty acids | eng |
| dc.subject | Firmicutes to bacteroidetes ratio | eng |
| dc.title | Impact of quercus ilex leaves by-products on in vitro human colonic fermentation and microbiota composition | |
| dc.type | research article | |
| dspace.entity.type | Publication | |
| oaire.citation.volume | 14 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |