Massa Nayara Moreira Lacerda, de Oliveira Sônia Paula Alexandrino, Rodrigues Noádia Priscila Araújo, Menezes Francisca Nayara Dantas Duarte, Dos Santos Lima Marcos, Magnani Marciane, de Souza Evandro Leite
Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil.
Department of Food Technology, Federal Institute of Sertão de Pernambuco, PE, Brazil.
Food Chem. 2022 Sep 15;388:133003. doi: 10.1016/j.foodchem.2022.133003. Epub 2022 Apr 21.
Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-products (JB) are rich sources of dietary fiber and phenolic compounds, which can be fermented by intestinal microbiota to promote health benefits. This study evaluated the effects of a 48 h-in vitro colonic fermentation of pre-digested JB on the contents of phenolic compounds and sugars, production of organic acids, and abundance (%) of bacterial groups found as part of the human intestinal microbiota. JB reduced the pH (4.35) and promoted changes on phenolic compounds (profile and contents) and sugars, as well as production of short-chain fatty acids during the fermentation. JB increased the abundance of Lactobacillus spp./Enterococcus spp. (4.32-6.25%) and Bifidobacterium spp. (4.60-10.03%) during the fermentation, and decreased the abundance of Bacteroides spp./Prevotella spp. (7.50-10.71%), Eubacterium rectale/Clostridium coccoides (1.37-3.70%), and C. histolyticum (0.91-2.30%), resulting in positive prebiotic indexes (8.61-11.92). JB should contribute to beneficial changes in the human intestinal microbiota, with effects compatible with prebiotic ingredients.
嘉宝果（Myrciaria jaboticaba (Vell.) Berg）副产品（JB）富含膳食纤维和酚类化合物，可被肠道微生物群发酵以促进健康益处。本研究评估了预先消化的JB进行48小时体外结肠发酵对酚类化合物和糖的含量、有机酸的产生以及作为人类肠道微生物群一部分的细菌群丰度（%）的影响。发酵过程中，JB降低了pH值（4.35），并促进了酚类化合物（谱和含量）和糖的变化以及短链脂肪酸的产生。发酵过程中，JB增加了乳酸杆菌属/肠球菌属（4.32 - 6.25%）和双歧杆菌属（4.60 - 10.03%）的丰度，并降低了拟杆菌属/普雷沃菌属（7.50 - 10.71%）、直肠真杆菌/球形梭菌（1.37 - 3.70%）和溶组织梭菌（0.91 - 2.30%）的丰度，从而产生了积极的益生元指数（8.61 - 11.92）。JB应该有助于人类肠道微生物群的有益变化，其效果与益生元成分相当。
