da Silva Jaielison Yandro Pereira, do Nascimento Heloísa Maria Almeida, de Albuquerque Thatyane Mariano Rodrigues, Sampaio Karoliny Brito, Dos Santos Lima Marcos, Monteiro Mariana, Leite Iris Batista, da Silva Evandro Ferreira, do Nascimento Yuri Mangueira, da Silva Marcelo Sobral, Tavares Josean Fechine, de Brito Alves José Luiz, de Oliveira Maria Elieidy Gomes, de Souza Evandro Leite
Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil.
Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, PE, 56302-100, Brazil.
Probiotics Antimicrob Proteins. 2024 Oct;16(5):1773-1789. doi: 10.1007/s12602-023-10134-x. Epub 2023 Aug 10.
This study evaluated the impacts of novel nutraceuticals formulated with freeze-dried jabuticaba peel (FJP) and three potentially probiotic Limosilactobacillus fermentum strains on the abundance of bacterial groups forming the human intestinal microbiota, metabolite production, and antioxidant capacity during in vitro colonic fermentation. The nutraceuticals had high viable counts of L. fermentum after freeze-drying (≥ 9.57 ± 0.09 log CFU/g). The nutraceuticals increased the abundance of Lactobacillus ssp./Enterococcus spp. (2.46-3.94%), Bifidobacterium spp. (2.28-3.02%), and Ruminococcus albus/R. flavefaciens (0.63-4.03%), while decreasing the abundance of Bacteroides spp./Prevotella spp. (3.91-2.02%), Clostridium histolyticum (1.69-0.40%), and Eubacterium rectale/C. coccoides (3.32-1.08%), which were linked to positive prebiotic indices (> 1.75). The nutraceuticals reduced the pH and increased the sugar consumption, short-chain fatty acid production, phenolic acid content, and antioxidant capacity, besides altering the metabolic profile during colonic fermentation. The combination of FJP and probiotic L. fermentum is a promising strategy to produce nutraceuticals targeting intestinal microbiota.
本研究评估了用冻干巴西葡萄果皮（FJP）和三种潜在的发酵乳杆菌益生菌菌株配制的新型营养保健品对体外结肠发酵过程中构成人类肠道微生物群的细菌群丰度、代谢产物产生和抗氧化能力的影响。冻干后，这些营养保健品中的发酵乳杆菌活菌数很高（≥9.57±0.09 log CFU/g）。这些营养保健品增加了乳酸杆菌属/肠球菌属（2.46 - 3.94%）、双歧杆菌属（2.28 - 3.02%）以及白色瘤胃球菌/黄色瘤胃球菌（0.63 - 4.03%）的丰度，同时降低了拟杆菌属/普雷沃氏菌属（3.91 - 2.02%）、溶组织梭菌（1.69 - 0.40%）以及直肠真杆菌/球状梭菌（3.32 - 1.08%）的丰度，这些都与阳性益生元指数（>1.75）相关。这些营养保健品降低了pH值，增加了糖消耗、短链脂肪酸产生、酚酸含量和抗氧化能力，此外还改变了结肠发酵过程中的代谢谱。FJP与益生菌发酵乳杆菌的组合是生产针对肠道微生物群的营养保健品的一种有前景的策略。
