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In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms

2016Journal article Open access
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dc.contributor.authorRodrigues, Dina
dc.contributor.authorWalton, Gemma
dc.contributor.authorSousa, Sérgio
dc.contributor.authorRocha-Santos, Teresa A.P.
dc.contributor.authorDuarte, Armando C.
dc.contributor.authorFreitas, Ana C.
dc.contributor.authorGomes, Ana M. P.
dc.date.accessioned2017-10-16T11:53:46Z
dc.date.available2017-10-16T11:53:46Z
dc.date.issued2016
dc.description.abstractExtracts 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 speciespt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationRODRIGUES, 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. 131-139pt_PT
dc.identifier.doi10.1016/j.lwt.2016.06.004pt_PT
dc.identifier.eid84973382847
dc.identifier.urihttp://hdl.handle.net/10400.14/23107
dc.identifier.wos000381321100020
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationNEWFUNFOODS: NEW FUNCTIONAL FOODS WITH INGREDIENTS FROM MARINE AND MUSHROOMS SOURCES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectSeaweedspt_PT
dc.subjectMushroomspt_PT
dc.subjectEnzymatic extractspt_PT
dc.subjectFluorescence in situ hybridization (FISH)pt_PT
dc.subjectPrebiotic activitypt_PT
dc.titleIn vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushroomspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleNEWFUNFOODS: NEW FUNCTIONAL FOODS WITH INGREDIENTS FROM MARINE AND MUSHROOMS SOURCES
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F73781%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F77647%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAMB%2F50017%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage139
oaire.citation.startPage131
oaire.citation.titleFood Science and Technologypt_PT
oaire.citation.volume73
oaire.fundingStreamSFRH
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameRodrigues
person.familyNameSousa
person.familyNameRocha-Santos
person.familyNameDuarte
person.familyNameCardoso Freitas Lopes de Freitas
person.familyNameGomes
person.givenNameDina
person.givenNameSérgio
person.givenNameTeresa
person.givenNameArmando
person.givenNameAna Cristina
person.givenNameAna Maria
person.identifier158867
person.identifier162628
person.identifier.ciencia-id5719-92FE-82F0
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person.identifier.ciencia-id6F14-D930-774A
person.identifier.ciencia-id7F10-545A-7D05
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.orcid0000-0002-4037-9487
person.identifier.orcid0000-0001-6205-1266
person.identifier.orcid0000-0003-3660-4116
person.identifier.orcid0000-0002-4868-4099
person.identifier.orcid0000-0002-1430-9370
person.identifier.orcid0000-0001-7883-2446
person.identifier.ridA-2006-2012
person.identifier.ridA-2355-2009
person.identifier.ridC-1424-2008
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id55649569791
person.identifier.scopus-author-id35235205100
person.identifier.scopus-author-id7102601994
person.identifier.scopus-author-id57190668768
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.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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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