Articles producció científica> Bioquímica i Biotecnologia

In vitro fermentability of a broad range of natural ingredients by fecal microbiota from lean and obese individuals: potential health benefits

  • Dades identificatives

    Identificador: imarina:9225150
    Autors:
    Gual-Grau, AndreuGuirro, MariaCrescenti, AnnaBoque, NoemiArola, Lluis
    Resum:
    The prevalence of obesity and related complications is continuously increasing while the gut microbiota might have a significant role to address this challenge. In this context, the food industry generates large amounts of residues that could be likely revalorised as functional ingredients. Hence, we evaluated the fermentability of food skins, husks, shells, trimming residues, mosses and mushrooms, which were subjected to in vitro fermentation with faecal microbiota from lean and obese adults. We demonstrated for the first time that pumpkin skin is highly fermented by human faecal microbiota showing pH-lowering effects and promoting gas and SCFA production. Furthermore, brewers' spent grain generated an inulin-like SCFA profile after microbial fermentation, whereas Irish moss, plum skin, quinoa husk and mushrooms, including Armillaria mellea and Boletus edulis, showed high fermentation rates. Remarkably, although propionate production was significantly higher in obese individuals, the fermentability of the ingredients was similar between lean and obese conditions.
  • Altres:

    Autor segons l'article: Gual-Grau, Andreu; Guirro, Maria; Crescenti, Anna; Boque, Noemi; Arola, Lluis;
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Arola Ferrer, Luis Maria
    Paraules clau: Propionic-acid Obesity Natural ingredients Metabolism In vitro fermentation Intestinal microbiota In vitro fermentation Human faecal microbiota Human colon Gut microbiota Food by-products Fermentation Dietary fiber Chain fatty-acids Brewers spent grain Appetite regulation
    Resum: The prevalence of obesity and related complications is continuously increasing while the gut microbiota might have a significant role to address this challenge. In this context, the food industry generates large amounts of residues that could be likely revalorised as functional ingredients. Hence, we evaluated the fermentability of food skins, husks, shells, trimming residues, mosses and mushrooms, which were subjected to in vitro fermentation with faecal microbiota from lean and obese adults. We demonstrated for the first time that pumpkin skin is highly fermented by human faecal microbiota showing pH-lowering effects and promoting gas and SCFA production. Furthermore, brewers' spent grain generated an inulin-like SCFA profile after microbial fermentation, whereas Irish moss, plum skin, quinoa husk and mushrooms, including Armillaria mellea and Boletus edulis, showed high fermentation rates. Remarkably, although propionate production was significantly higher in obese individuals, the fermentability of the ingredients was similar between lean and obese conditions.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicina veterinaria Medicina ii Medicina i Interdisciplinar General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: lluis.arola@urv.cat
    Identificador de l'autor: 0000-0003-2767-1974
    Data d'alta del registre: 2024-09-07
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.tandfonline.com/doi/abs/10.1080/09637486.2021.1954144?journalCode=iijf20
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: International Journal Of Food Sciences And Nutrition. 73 (2): 195-209
    Referència de l'ítem segons les normes APA: Gual-Grau, Andreu; Guirro, Maria; Crescenti, Anna; Boque, Noemi; Arola, Lluis; (2022). In vitro fermentability of a broad range of natural ingredients by fecal microbiota from lean and obese individuals: potential health benefits. International Journal Of Food Sciences And Nutrition, 73(2), 195-209. DOI: 10.1080/09637486.2021.1954144
    DOI de l'article: 10.1080/09637486.2021.1954144
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2022
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Food Science & Technology,Nutrition & Dietetics
    Propionic-acid
    Obesity
    Natural ingredients
    Metabolism
    In vitro fermentation
    Intestinal microbiota
    In vitro fermentation
    Human faecal microbiota
    Human colon
    Gut microbiota
    Food by-products
    Fermentation
    Dietary fiber
    Chain fatty-acids
    Brewers spent grain
    Appetite regulation
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrition & dietetics
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    General medicine
    Food science & technology
    Food science
    Farmacia
    Engenharias ii
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
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