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Potential prebiotic effect of fruit and vegetable byproducts flour using in vitro gastrointestinal digestion

2020Journal article Restricted access
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dc.contributor.authorAndrade, Roberta Melquia des Silva de
dc.contributor.authorSilva, Sara
dc.contributor.authorCosta, Célia Maria
dc.contributor.authorVeiga, Mariana
dc.contributor.authorCosta, Eduardo
dc.contributor.authorFerreira, Mariana Simões Larraz
dc.contributor.authorGonçalves, Edira Castello Branco de Andrade
dc.contributor.authorPintado, Manuela Estevez
dc.date.accessioned2020-06-30T16:22:11Z
dc.date.available2020-06-30T16:22:11Z
dc.date.issued2020
dc.description.abstractFruit and vegetable byproducts (FVBP) present high content of bioactive compounds and dietary fibers and have demonstrated a positive modulatory effect upon gut microbiota composition. In the present study, the prebiotic potential of a FVBP flour obtained from solid byproducts after fruit and vegetable processing was evaluated after in vitro gastrointestinal digestion. An initial screening with three strains of Lactobacillus (Lactobacillus casei 01, Lactobacillus rhamnosus R11 and Lactobacillus acidophilus LA-5®) and one Bifidobacterium strain (Bifidobacterium animalis spp. lactis BB12®) was carried out and then the prebiotic effect of FVBP flour was performed with fecal samples of five donors. The changes in gut microbiota were evaluated at 0, 12, 24 and 48 h of fermentation by the real-time polymerase chain reaction (qPCR) method with 16S rRNA-based specific primers. The pH and short chain fatty acids (SCFA) production at each fermentation time were assessed. The fructooligosaccharides (FOS) were used as positive control. The impact of FVBP flour upon cell viability was also evaluated. FVBP flour showed higher prebiotic effect than FOS on growth enhancement of Lactobacillus after 48 h of fermentation and similar bifidogenic effect as FOS on Bifidobacterium growth at 12, 24 and 48 h of fermentation. SCFA production was observed when FVBP flour was used as carbon source, including butyrate, which supports the prebiotic potential of this flour. Additionally, it was observed that after in vitro gastrointestinal digestion, the FVBP flour at 3% promoted cell metabolism of Caco-2 cell line up to 67%. Thus, the present study demonstrates the viability of using a fruit and vegetable byproducts flour as a potential sustainable prebiotic source.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationAndrade, R. M. S., Silva, S. N. D. C., Costa, C. M. D. S. F., Veiga, M., Costa, E., Ferreira, M. S. L., ... & Pintado, M. E. (2020). Potential prebiotic effect of fruit and vegetable byproducts flour using in vitro gastrointestinal digestion. Food Research International, 137, art. n.º 109354pt_PT
dc.identifier.doi10.1016/j.foodres.2020.109354pt_PT
dc.identifier.eid85086995602
dc.identifier.issn0963-9969
dc.identifier.pmid33233058
dc.identifier.urihttp://hdl.handle.net/10400.14/30753
dc.identifier.wos000593946500001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPOCI-01-0145-FEDER-0066pt_PT
dc.subjectFruit and vegetablept_PT
dc.subjectResiduespt_PT
dc.subjectFunctional flourpt_PT
dc.subjectDietary fiberpt_PT
dc.subjectIn vitro digestionpt_PT
dc.subjectHuman fecal microbiotapt_PT
dc.subjectPrebiotic propertypt_PT
dc.titlePotential prebiotic effect of fruit and vegetable byproducts flour using in vitro gastrointestinal digestionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume137pt_PT
oaire.fundingStream5876
person.familyNameSilva
person.familyNameda Silva Freitas Costa
person.familyNameVeiga
person.familyNameLeitão Costa
person.familyNamePintado
person.givenNameSara
person.givenNameCélia Maria
person.givenNameMariana
person.givenNameEduardo
person.givenNameMaria Manuela
person.identifierS-3861-2018
person.identifier456608
person.identifier.ciencia-id8E1B-C705-F4A0
person.identifier.ciencia-id7214-A61B-3D45
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-0896-9946
person.identifier.orcid0000-0003-0566-7309
person.identifier.orcid0000-0002-1815-3270
person.identifier.orcid0000-0002-2295-5532
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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