Acerola fruit by-product alleviates lipid, glucose, and inflammatory changes in the enterohepatic axis of rats fed a high-fat diet.

Acerola (Malpighia emarginata) by-product (ABP) has various bioactive compounds with hypoglycaemic, antioxidant and anti-inflammatory activity. The ABP effects on the biochemical changes in the enterohepatic axis caused by a high-fat diet (HFD) remains unclear. This study assessed whether the ABP or fenofibrate administration for 28 days interferes in lipid, glucose, or inflammatory changes in the enterohepatic axis of rats fed HFD. ABP induced in the rats fed HFD a reduction in body weight, serum lipids, blood glucose, and liver fat accumulation; increased insulin tolerance, and faecal bile acid excretion; regulated organic acid synthesis, faecal and colonic microbial growth; reduced M1 macrophage and increased M2 macrophage infiltration in the colon and liver, respectively. The fenofibrate did not improve the lipid or glucose alterations in enterohepatic axis of rats fed HFD. ABP has functional/nutraceutical potential in treating HFD-induced metabolic disorders with beneficial effects on lipid and glucose metabolism, and reduction of inflammation.

Nutraceutical formulations combining Limosilactobacillus fermentum, quercetin, and or resveratrol with beneficial impacts on the abundance of intestinal bacterial populations, metabolite production, and antioxidant capacity during colonic fermentation.

This study evaluated the impacts of different nutraceutical formulations combining Limosilactobacillus fermentum 296 (∼10 log CFU/mL), quercetin (QUE, 160 mg), and or resveratrol (RES, 150 mg) on the relative abundance of various intestinal bacterial populations, production of microbial metabolites, and antioxidant capacity during 48 h of in vitro colonic fermentation. The nutraceutical formulations increased the relative abundance of Lactobacillus spp./Enterococcus spp. and Bifidobacterium spp. and decreased the relative abundance of Bacteroides spp./Prevotella spp., Clostridium histolyticum, and E. rectale/C. coccoides during the colonic fermentation. Medium with the formulation containing L. fermentum, QUE, and RES had the highest prebiotic indexes, indicating synergistic or additive interaction between QUE and RES to modulate the intestinal microbiota. The nutraceutical formulations increased the production of bioactive metabolites and antioxidant capacity in the colonic fermentation media. The results indicate the capability of the tested nutraceutical formulations to beneficially modulate the composition and metabolite production of human intestinal microbiota and increase the antioxidant capacity in the intestinal environment.

Survival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils.

The effects of the incorporation of the essential oils from Origanum vulgare L. (OVEO; 0.07 µL/g) and Rosmarinus officinalis L. (ROEO; 2.65 µL/g) in combination in Minas Frescal cheese on the counts of the probiotic Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 were evaluated during refrigerated storage (7 ±â€¯0.5 °C). The terpenes of OVEO and ROEO, survival of the probiotic strain during in vitro digestion, as well as the physicochemical and sensory aspects were also monitored in Minas Frescal cheese. All terpenes decreased in cheese when the storage time increased. The incorporation of OVEO and ROEO delayed the increase in L. acidophilus LA-5 counts in cheese, but did not affect its ability to survive in cheese under simulated gastrointestinal conditions. The decreases in counts of E. coli O157:H7 observed in the first 15 days of refrigerated storage were strongly correlated (r ≥ 0.82) with the terpenes detected in cheese. Scores attributed for aroma, flavor, overall impression and purchase intention of cheese with OVEO and ROEO increased with the increase of the storage time. The incorporation of OVEO and ROEO in combination could be a strategy to control E. coli O157:H7 in probiotic Minas cheese during storage; however, the amounts of these substances should be cautiously selected considering possible negative sensory impacts in this product.