Comparative effects of non-fermented and -fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An colonic model.

Pomelo juice, especially from the Tubtim Siam cultivar, may offer prebiotic benefits by promoting beneficial gut bacteria. This study evaluated the impact of non-fermented and ()-fermented pomelo juice on gut microbiota using an colonic fermentation model. The -fermented juice significantly increased lactobacilli levels compared to the non-fermented juice, while both treatments similarly suppressed coliforms within 24 h Microbiota analysis revealed increased richness and significant community shifts in both treatments. Moreover, the fermented juice demonstrated a greater decrease in the / ratio, indicating a greater impact on gut metabolism. Fermented juice promoted beneficial bacteria like , , and while inhibiting pathogens. These changes coincided with higher production of short-chain fatty acids (SCFAs), including acetic, propionic, and n-butyric acids. Therefore, fermenting pomelo juice with improves its ability to beneficially influence the gut microbiota, suggesting its potential for gut health enhancement.