Autor según el artículo: Gual-Grau, Andreu; Guirro, Maria; Crescenti, Anna; Boque, Noemi; Arola, Lluis;
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Arola Ferrer, Luis Maria
Palabras clave: 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
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: lluis.arola@urv.cat
Identificador del autor: 0000-0003-2767-1974
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.tandfonline.com/doi/abs/10.1080/09637486.2021.1954144?journalCode=iijf20
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: International Journal Of Food Sciences And Nutrition. 73 (2): 195-209
Referencia 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 del artículo: 10.1080/09637486.2021.1954144
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2022
Tipo de publicación: Journal Publications
Repositori URV