Author, as appears in the article.: Gual-Grau, Andreu; Guirro, Maria; Crescenti, Anna; Boque, Noemi; Arola, Lluis;
Department: Bioquímica i Biotecnologia
URV's Author/s: Arola Ferrer, Luis Maria
Keywords: 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
Abstract: 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.
Thematic Areas: 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
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: lluis.arola@urv.cat
Author identifier: 0000-0003-2767-1974
Record's date: 2024-09-07
Papper version: info:eu-repo/semantics/acceptedVersion
Link to the original source: https://www.tandfonline.com/doi/abs/10.1080/09637486.2021.1954144?journalCode=iijf20
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: International Journal Of Food Sciences And Nutrition. 73 (2): 195-209
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
Article's DOI: 10.1080/09637486.2021.1954144
Entity: Universitat Rovira i Virgili
Journal publication year: 2022
Publication Type: Journal Publications
Repositori URV