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Advisor(s)
Abstract(s)
Extracts with prebiotic activity or bioactive compounds from natural sources such as seaweeds or
mushrooms, combining a broad spectrum of biological properties, may offer great potential for their use
as functional ingredients enabling intestinal microbiota modulation. In this context, selected enzymatic
extracts from Sargassum muticum, Osmundea pinnatifida and Pholiota nameko were evaluated in vitro.
Faecal fermentations were conducted anaerobically under controlled temperature and pH over 24 h.
Enzymatic extracts of Ph. nameko and of O. pinnatifida at 1% (w/v), lead to increases in Bifidobacterium
spp. after 6 h of fermentation in comparison to negative control, suggesting a stimulatory effect. No
significant changes over 24 h were observed of Lactobacillus spp. In particular, the Ph. nameko extract
obtained with Flavourzyme not only stimulated growth and/or activity of Bifidobacterium spp. but also
led to a decrease of Clostridium histolyticum group upon 24 h, thus potentially benefiting colonic health.
Higher percentages of this extract (2 and 3%) impaired a C. histolyticum reduction confirming this selective
action and prebiotic potential. Differences in short chain fatty acids (SCFA) and lactic acid production
between the four extracts may indicate a potential relationship between their physico-chemical
properties, which differ in composition and structures, and modulation of gut bacterial species
Description
Keywords
Seaweeds Mushrooms Enzymatic extracts Fluorescence in situ hybridization (FISH) Prebiotic activity
Citation
RODRIGUES, Dina; WALTON, Gemma; SOUSA, Sérgio; ROCHA-SANTOS, Teresa A.P.; DUARTE, Armando C.; FREITAS, Ana C.; GOMES, Ana M. P. - In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms. Lwt-Food Science and Technology, ISSN 0023-6438. Vol. 73 (2016), p. 131-139