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1.
Nutrients ; 13(12)2021 Nov 24.
Artigo em Inglês | MEDLINE | ID: mdl-34959759

RESUMO

The European Commission funded project Stance4Health (S4H) aims to develop a complete personalised nutrition service. In order to succeed, sources of information on nutritional composition and other characteristics of foods need to be as comprehensive as possible. Food composition tables or databases (FCT/FCDB) are the most commonly used tools for this purpose. The aim of this study is to describe the harmonisation efforts carried out to obtain the Stance4Health FCDB. A total of 10 FCT/FCDB were selected from different countries and organizations. Data were classified using FoodEx2 and INFOODS tagnames to harmonise the information. Hazard analysis and critical control points analysis was applied as the quality control method. Data were processed by spreadsheets and MySQL. S4H's FCDB is composed of 880 elements, including nutrients and bioactive compounds. A total of 2648 unified foods were used to complete the missing values of the national FCDB used. Recipes and dishes were estimated following EuroFIR standards via linked tables. S4H's FCDB will be part of the smartphone app developed in the framework of the Stance4Health European project, which will be used in different personalized nutrition intervention studies. S4H FCDB has great perspectives, being one of the most complete in terms of number of harmonized foods, nutrients and bioactive compounds included.


Assuntos
Gerenciamento de Dados/métodos , Bases de Dados como Assunto/normas , Análise de Alimentos/estatística & dados numéricos , Alimentos/estatística & dados numéricos , Terapia Nutricional , Europa (Continente) , Alimentos/normas , Análise de Alimentos/normas , Humanos , Nutrientes/análise , Compostos Fitoquímicos/análise , Modelos de Riscos Proporcionais , Controle de Qualidade
2.
Food Funct ; 12(20): 9680-9692, 2021 Oct 19.
Artigo em Inglês | MEDLINE | ID: mdl-34664589

RESUMO

Cocoa is a highly consumed food with beneficial effects on human health. Cocoa roasting has an important influence on its sensory and nutritional characteristics; therefore, roasting could also play a role in cocoa bioactivity. Thus, the aim of this paper is to unravel the effect of cocoa roasting conditions on its antioxidant capacity and modifications of gut microbiota after in vitro digestion-fermentation. HMF and furfural, chemical markers of non-enzymatic browning, were analyzed in unroasted and roasted cocoa powder at different temperatures, as well as different chocolates. The antioxidant capacity decreased with roasting, most probably due to the loss of phenolic compounds during heating. In the case of the evaluated chocolates, the antioxidant capacity was 2-3 times higher in the fermented fraction. On the other hand, HMF and furfural content increased during roasting due to increasing temperatures. Moreover, unroasted and roasted cocoa powder have different effects on gut microbial communities. Roasted cocoa favored butyrate production, whereas unroasted cocoa favored acetate and propionate production in a significant manner. In addition, unroasted and roasted cocoa produced significantly different gut microbial communities in terms of composition. Although many bacteria were affected, Veillonella and Faecalibacterium were some of the most discriminant ones; whereas the former is a propionate producer, the latter is a butyrate producer that has also been linked to positive effects on the inflammatory health of the gut and the immune system. Therefore, unroasted and roasted cocoa (regardless of the roasting temperature) promote different bacteria and a different SCFA production.

3.
Nat Commun ; 12(1): 4728, 2021 08 05.
Artigo em Inglês | MEDLINE | ID: mdl-34354065

RESUMO

Understanding how diet and gut microbiota interact in the context of human health is a key question in personalized nutrition. Genome-scale metabolic networks and constraint-based modeling approaches are promising to systematically address this complex problem. However, when applied to nutritional questions, a major issue in existing reconstructions is the limited information about compounds in the diet that are metabolized by the gut microbiota. Here, we present AGREDA, an extended reconstruction of diet metabolism in the human gut microbiota. AGREDA adds the degradation pathways of 209 compounds present in the human diet, mainly phenolic compounds, a family of metabolites highly relevant for human health and nutrition. We show that AGREDA outperforms existing reconstructions in predicting diet-specific output metabolites from the gut microbiota. Using 16S rRNA gene sequencing data of faecal samples from Spanish children representing different clinical conditions, we illustrate the potential of AGREDA to establish relevant metabolic interactions between diet and gut microbiota.


Assuntos
Dieta , Microbioma Gastrointestinal/fisiologia , Redes e Vias Metabólicas , Modelos Biológicos , Algoritmos , Criança , Fenômenos Fisiológicos da Nutrição Infantil , Dieta Mediterrânea , Fermentação , Microbioma Gastrointestinal/genética , Humanos , Técnicas In Vitro , Lens (Planta)/química , Valor Nutritivo , RNA Ribossômico 16S/genética , Espanha
4.
Nutrients ; 13(7)2021 Jun 27.
Artigo em Inglês | MEDLINE | ID: mdl-34199047

RESUMO

The gut microbiota has a profound effect on human health and is modulated by food and bioactive compounds. To study such interaction, in vitro batch fermentations are performed with fecal material, and some experimental designs may require that such fermentations be performed with previously frozen stools. Although it is known that freezing fecal material does not alter the composition of the microbial community in 16S rRNA gene amplicon and metagenomic sequencing studies, it is not known whether the microbial community in frozen samples could still be used for in vitro fermentations. To explore this, we undertook a pilot study in which in vitro fermentations were performed with fecal material from celiac, cow's milk allergic, obese, or lean children that was frozen (or not) with 20% glycerol. Before fermentation, the fecal material was incubated in a nutritious medium for 6 days, with the aim of giving the microbial community time to recover from the effects of freezing. An aliquot was taken daily from the stabilization vessel and used for the in vitro batch fermentation of lentils. The microbial community structure was significantly different between fresh and frozen samples, but the variation introduced by freezing a sample was always smaller than the variation among individuals, both before and after fermentation. Moreover, the potential functionality (as determined in silico by a genome-scaled metabolic reconstruction) did not differ significantly, possibly due to functional redundancy. The most affected genus was Bacteroides, a fiber degrader. In conclusion, if frozen fecal material is to be used for in vitro fermentation purposes, our preliminary analyses indicate that the functionality of microbial communities can be preserved after stabilization.


Assuntos
Fermentação , Congelamento , Microbioma Gastrointestinal , Animais , Bovinos , Criança , Fezes/microbiologia , Armazenamento de Alimentos , Microbioma Gastrointestinal/genética , Humanos , Masculino , Microbiota , Leite , Projetos Piloto , RNA Ribossômico 16S/genética
5.
Molecules ; 26(13)2021 Jun 26.
Artigo em Inglês | MEDLINE | ID: mdl-34206736

RESUMO

Green tea can influence the gut microbiota by either stimulating the growth of specific species or by hindering the development of detrimental ones. At the same time, gut bacteria can metabolize green tea compounds and produce smaller bioactive molecules. Accordingly, green tea benefits could be due to beneficial bacteria or to microbial bioactive metabolites. Therefore, the gut microbiota is likely to act as middle man for, at least, some of the green tea benefits on health. Many health promoting effects of green tea seems to be related to the inter-relation between green tea and gut microbiota. Green tea has proven to be able to correct the microbial dysbiosis that appears during several conditions such as obesity or cancer. On the other hand, tea compounds influence the growth of bacterial species involved in inflammatory processes such as the release of LPS or the modulation of IL production; thus, influencing the development of different chronic diseases. There are many studies trying to link either green tea or green tea phenolic compounds to health benefits via gut microbiota. In this review, we tried to summarize the most recent research in the area.


Assuntos
Bactérias/efeitos dos fármacos , Microbioma Gastrointestinal/efeitos dos fármacos , Microbiota/efeitos dos fármacos , Fenóis/farmacologia , Extratos Vegetais/farmacologia , Chá , Animais , Antioxidantes/farmacologia , Catequina/farmacologia , Disbiose/complicações , Disbiose/tratamento farmacológico , Humanos , Inflamação/metabolismo , Neoplasias/complicações , Neoplasias/metabolismo , Obesidade/complicações , Obesidade/metabolismo , Fenóis/química , Fenóis/metabolismo , Polifenóis/farmacologia , Chá/química
6.
Nat Protoc ; 16(7): 3186-3209, 2021 07.
Artigo em Inglês | MEDLINE | ID: mdl-34089022

RESUMO

Knowledge of the effect of foods on gut microbiota composition and functionality is expanding. To isolate the effect of single foods and/or single nutrients (i.e., fiber, polyphenols), this protocol describes an in vitro batch fermentation procedure to be carried out after an in vitro gastrointestinal digestion. Therefore, this is an extension of the previous protocol described by Brodkorb et al. (2019) for studying in vitro digestion. The current protocol uses an oligotrophic fermentation medium with peptone and a high concentration of fecal inoculum from human fecal samples both to provide the microbiota and as the main source of nutrients for the bacteria. This protocol is recommended for screening work to be performed when many food samples are to be studied. It has been used successfully to study gut microbiota fermentation of different foodstuffs, giving insights into their functionality, community structure or ability to degrade particular substances, which can contribute to the development of personalized nutrition strategies. The procedure does not require a specific level of expertise. The protocol takes 4-6 h for preparation of fermentation tubes and 20 h for incubation.


Assuntos
Técnicas de Cultura Celular por Lotes/métodos , Fermentação , Alimentos , Microbioma Gastrointestinal , Animais , Humanos , Análise de Componente Principal
7.
Food Funct ; 12(9): 3799-3819, 2021 May 11.
Artigo em Inglês | MEDLINE | ID: mdl-33977999

RESUMO

Tea is one of the most consumed beverages around the world and as such, it is constantly the object of novel research. This review focuses on the research performed during the last five years to provide an updated view of the current position of tea regarding human health. According to most authors, tea health benefits can be traced back to its bioactive components, mostly phenolic compounds. Among them, catechins are the most abundant. Tea has an important antioxidant capacity and anti-inflammatory properties, which make this beverage (or its extracts) a potential aid in the fight against several chronic diseases. On the other hand, some studies report the possibility of toxic effects and it is advisable to reduce tea consumption, such as in the last trimester of pregnancy. Additionally, new technologies are increasing researchers' possibilities to study the effect of tea on human gut microbiota and even against SARS CoV-2. This beverage favours some beneficial gut microbes, which could have important repercussions due to the influence of gut microbiota on human health.


Assuntos
Comportamentos Relacionados com a Saúde , Extratos Vegetais/farmacologia , Chá , Antioxidantes/análise , Bebidas/análise , Doenças Cardiovasculares/tratamento farmacológico , Catequina/análise , Humanos , Hipertensão/tratamento farmacológico , Obesidade/tratamento farmacológico , Fenóis/análise , Compostos Fitoquímicos/farmacologia , Extratos Vegetais/química
8.
Antioxidants (Basel) ; 10(3)2021 Mar 13.
Artigo em Inglês | MEDLINE | ID: mdl-33805746

RESUMO

The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products potentially provide the highest antioxidant capacity, contributing to 60% of the daily antioxidant capacity intake. On the other hand, most of the antioxidant capacity was released during gut microbial fermentation (90-98% of the total antioxidant capacity). Finally, it was found that the antioxidant capacity of the studied foods was much higher than that reported by other authors. A possible explanation is that digestion-fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. Therefore, although foods of animal origin cannot be compared to vegetables in the concentration of antioxidant molecules, the processes of digestion and fermentation can provide some, giving animal origin food some qualities that could have been previously unappreciated.

9.
Public Health Nutr ; 24(12): 3818-3824, 2021 08.
Artigo em Inglês | MEDLINE | ID: mdl-33902787

RESUMO

OBJECTIVE: Polyphenols are antioxidant compounds with an impact on different health factors. Thus, it is important to have precise tools to estimate the intake of polyphenols. This study focuses on the development of an intuitive tool to estimating the intake of dietary total polyphenols. DESIGN: The tool was developed in a spreadsheet to improve accessibility and use. It is divided into six different meals for each of the 7 d with a similar format to 24-h diet recalls. The total polyphenol values of 302 foods were included and the possibility of own values. SETTING: Framework of the European project Stance4Health, Granada, Spain. PARTICIPANTS: This tool was tested on 90 participants in different stages of life (girls, women and pregnant women). Ages ranged from 10 to 35 years. RESULTS: The total polyphenol intake obtained was of 1790 ± 629 mg polyphenols/d. The highest consumption of polyphenols was observed in pregnant women (2064 mg/d). Polyphenols intake during the weekend was lower for the three groups compared to the days of the week. The results were comparable with those of other studies. CONCLUSIONS: The current tool allows the estimation of the total intake of polyphenols in the diet in a fast and easy way. The tool will be used as a basis for a future mobile application.


Assuntos
Dieta , Polifenóis , Adolescente , Adulto , Antioxidantes , Criança , Feminino , Alimentos , Humanos , Polifenóis/análise , Gravidez , Espanha , Adulto Jovem
10.
Antioxidants (Basel) ; 9(12)2020 Dec 21.
Artigo em Inglês | MEDLINE | ID: mdl-33371445

RESUMO

The antioxidant capacity of foods is essential to complement the body's own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a role. In this work, the antioxidant capacity of 42 foods of vegetable origin was evaluated after in vitro digestion and fermentation. All foods were studied both raw and after different thermal processing methods, such as boiling, grilling roasting, frying, toasting and brewing. The cooking methods had an impact on the antioxidant capacity of the digested and fermented fractions, allowing the release and transformation of antioxidant compounds. In general, the fermented fraction accounted for up to 80-98% of the total antioxidant capacity. The most antioxidant foods were cocoa and legumes, which contributed to 20% of the daily antioxidant capacity intake. Finally, it was found that the antioxidant capacity of the studied foods was much higher than those reported by other authors since digestion-fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota.

11.
Food Chem ; 323: 126829, 2020 Apr 15.
Artigo em Inglês | MEDLINE | ID: mdl-32334309

RESUMO

A total of 42 different rums currently marketed in Spain were analyzed to study the effect of aging time and manufacturing steps (filtration, addition of additives or spices, solera aging method, use of different types of aging barrels) on several parameters: color, non-enzymatic browning, antioxidant capacity and phenolic profile. Different analytical techniques to obtain a broader descriptions of the samples were employed: absorption and UV-vis spectrophotometry, antioxidant capacity (DPPH, FRAP, ABTS methods), total phenols and HPLC to detect individual phenolic and furanic compounds. Results showed that spectrophotometric techniques could potentially be used to detect adulteration and frauds, as well as to differentiate rums by aging time. Those rums aged longer, especially those aged in oak barrels that had previously contained Bourbon or wine, showed higher phenolic content, antioxidant capacity and concentration of furanic compounds. Filtration results in the loss of antioxidant compounds while adding spices increases their concentration in rums.

12.
Food Chem ; 316: 126309, 2020 Jun 30.
Artigo em Inglês | MEDLINE | ID: mdl-32059165

RESUMO

Melanoidins are an important component of the human diet (average consumption 10 g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota. In this study melanoidins from different food sources (coffee, bread, beer, balsamic vinegar, sweet wine, biscuit, chocolate, and breakfast cereals) were submitted to an in vitro digestion and fermentation process, and their bioactivity was assessed. Some melanoidins were extensively used by gut microbes, increasing production of short chain fatty acids (mainly acetate and lactate) and favoring growth of the beneficial genera Bifidobacterium (bread crust, pilsner and black beers, chocolate and sweet wine melanoidins) and Faecalibacterium (biscuit melanoidins). Quantification of individual phenolic compounds after in vitro fermentation allowed their identification as microbial metabolites or phenolics released from the melanoidins backbone (specially pyrogallol, 2-(3,4-dihydroxyphenyl)acetic and 3-(3,4-dihydroxyphenyl)propionic acids). Our results also showed that antioxidant capacity of melanoidins is affected by gut microbiota fermentation.


Assuntos
Microbioma Gastrointestinal , Polímeros/metabolismo , Antioxidantes/análise , Antioxidantes/metabolismo , Bifidobacterium/metabolismo , Dieta , Fermentação
13.
Front Microbiol ; 10: 848, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31105659

RESUMO

Predicting the metabolic behavior of the human gut microbiota in different contexts is one of the most promising areas of constraint-based modeling. Recently, we presented a supra-organismal approach to build context-specific metabolic networks of bacterial communities using functional and taxonomic assignments of meta-omics data. In this work, this algorithm is applied to elucidate the metabolic changes induced over the first year after birth in the gut microbiota of a cohort of Spanish infants. We used metagenomics data of fecal samples and nutritional data of 13 infants at five time points. The resulting networks for each time point were analyzed, finding significant alterations once solid food is introduced in the diet. Our work shows that solid food leads to a different pattern of output metabolites that can be potentially released from the gut microbiota to the host. Experimental validation is presented for ferulate, a neuroprotective metabolite involved in the gut-brain axis.

14.
Food Res Int ; 121: 514-523, 2019 07.
Artigo em Inglês | MEDLINE | ID: mdl-31108776

RESUMO

Vegetables are health-promoting foods due to their content on a wide range of phytochemicals, being involved in antioxidant protection. However, such bioactivity can be modified during cooking and also along the digestion-fermentation process. Thus, the aim of the paper is to establish a relation among the type of processing (raw, boiled, steamed, grilled, roasted, and fried), time of processing (raw, usual time and well-done), antioxidant capacity and the development of the Maillard reaction (measured though the analysis of furosine and HMF) of 23 widely consumed vegetables. Antioxidant capacity was measured with three methods (TEACABTS, TEACFRAP, TEACOH) after submitting vegetables to an in vitro digestion followed by and in vitro fermentation process. Furosine and HMF were useful indicators to control both cooking time and heat intensity of common vegetables, being correlated with antioxidant capacity. Those samples cooked with aggressive techniques (frying, grilling or breading) showed the higher antioxidant values.


Assuntos
Antioxidantes/análise , Culinária/métodos , Reação de Maillard , Verduras/química , Digestão , Fermentação , Análise de Alimentos , Microbioma Gastrointestinal , Temperatura Alta , Lisina/análogos & derivados , Lisina/análise , Valor Nutritivo , Fenóis/análise , Compostos Fitoquímicos/análise
15.
J Agric Food Chem ; 67(9): 2500-2509, 2019 Mar 06.
Artigo em Inglês | MEDLINE | ID: mdl-30724071

RESUMO

Coffee is one of the most consumed beverages around the world, and as a consequence, spent coffee grounds are a massively produced residue that is causing environmental problems. Reusing them is a major focus of interest presently. We extracted mannooligosaccharides (MOS) from spent coffee grounds and submitted them to an in vitro fermentation with human feces. Results obtained suggest that MOS are able to exert a prebiotic effect on gut microbiota by stimulating the growth of some beneficial genera, such as Barnesiella, Odoribacter, Coprococcus, Butyricicoccus, Intestinimonas, Pseudoflavonifractor, and Veillonella. Moreover, short-chain fatty acids (SCFA) production also increased in a dose-dependent manner. However, we observed that 5-(hydroxymethyl)furfural, furfural, and polyphenols (which are either produced or released from the spent coffee grounds matrix during hydrolysis) could have an inhibitory effect on other beneficial genera, such as Faecalibacterium, Ruminococcus, Blautia, Butyricimonas, Dialister, Collinsella, and Anaerostipes, which could negatively affect the prebiotic activity of MOS.


Assuntos
Coffea , Microbioma Gastrointestinal/efeitos dos fármacos , Manose/farmacologia , Oligossacarídeos/farmacologia , Extratos Vegetais/farmacologia , Sementes/química , Bactérias/efeitos dos fármacos , Bactérias/crescimento & desenvolvimento , Café/química , Relação Dose-Resposta a Droga , Ácidos Graxos Voláteis/biossíntese , Fezes/microbiologia , Fermentação , Humanos , Extratos Vegetais/química , Prebióticos/administração & dosagem
16.
Food Chem ; 279: 252-259, 2019 May 01.
Artigo em Inglês | MEDLINE | ID: mdl-30611488

RESUMO

Coffee is one of the most consumed beverages and has been linked to health in different studies. However, green and roasted coffees have different chemical composition and therefore their health properties might differ as well. Here, we study the effect of in vitro digestion-fermentation on the antioxidant capacity, phenolic profile, production of short-chain fatty acids (SCFAs), and gut microbiota community structure of green and roasted coffee brews. Roasted coffees showed higher antioxidant capacity than green coffees, with the highest level achieved in fermented samples. Polyphenol profile was similar between green and roasted coffees in regular coffee brews and the digested fraction, but very different after fermentation. Production of SCFAs was higher after fermentation of green coffee brews. Fermentation of coffee brews by human gut microbiota led to different community structure between green and roasted coffees. All these data suggest that green and roasted coffees behave as different types of food.


Assuntos
Café/química , Café/metabolismo , Microbioma Gastrointestinal , Antioxidantes/análise , Antioxidantes/metabolismo , Ácidos Graxos Voláteis/análise , Fermentação , Microbioma Gastrointestinal/genética , Humanos , Polifenóis/análise
17.
J Agric Food Chem ; 66(43): 11500-11509, 2018 Oct 31.
Artigo em Inglês | MEDLINE | ID: mdl-30346155

RESUMO

Cooking modifies food composition due to chemical reactions. Additionally, food composition shapes the human gut microbiota. Thus, the objective of this research was to unravel the effect of different food cooking methods on the structure and functionality of the gut microbiota. Common culinary techniques were applied to five foods, which were submitted to in vitro digestion-fermentation. Furosine, 5-(hydroxymethyl)furfural, and furfural were used as Maillard reaction indicators to control the heat treatment. Short-chain fatty acids production was quantified as indicator of healthy metabolic output. Gut microbial community structure was analyzed through 16S rRNA. Both food composition and cooking methods modified the microbiota composition and released short-chain fatty acids. In general, intense cooking technologies (roasting and grilling) increased the abundance of beneficial bacteria like Ruminococcus spp. or Bifidobacterium spp. compared to milder treatments (boiling). However, for some foods (banana or bread), intense cooking decreased the levels of healthy bacteria.


Assuntos
Culinária , Microbioma Gastrointestinal , Temperatura Alta , Bactérias/classificação , Grão Comestível , Fabaceae , Ácidos Graxos Voláteis/análise , Fermentação , Frutas , Furaldeído/análogos & derivados , Furaldeído/análise , Humanos , Lisina/análogos & derivados , Lisina/análise , Reação de Maillard , Carne , RNA Ribossômico 16S/genética , Verduras
18.
Appl Environ Microbiol ; 84(21)2018 11 01.
Artigo em Inglês | MEDLINE | ID: mdl-30242004

RESUMO

While a substantial amount of dietary fats escape absorption in the human small intestine and reach the colon, the ability of resident microbiota to utilize these dietary fats for growth has not been investigated in detail. In this study, we used an in vitro multivessel simulator system of the human colon to reveal that the human gut microbiota is able to utilize typically consumed dietary fatty acids to sustain growth. Gut microbiota adapted quickly to a macronutrient switch from a balanced Western diet-type medium to its variant lacking carbohydrates and proteins. We defined specific genera that increased in their abundances on the fats-only medium, including Alistipes, Bilophila, and several genera of the class Gammaproteobacteria In contrast, the abundances of well-known glycan and protein degraders, including Bacteroides, Clostridium, and Roseburia spp., were reduced under such conditions. The predicted prevalences of microbial genes coding for fatty acid degradation enzymes and anaerobic respiratory reductases were significantly increased in the fats-only environment, whereas the abundance of glycan degradation genes was diminished. These changes also resulted in lower microbial production of short-chain fatty acids and antioxidants. Our findings provide justification for the previously observed alterations in gut microbiota observed in human and animal studies of high-fat diets.IMPORTANCE Increased intake of fats in many developed countries has raised awareness of potentially harmful and beneficial effects of high fat consumption on human health. Some dietary fats escape digestion in the small intestine and reach the colon where they can be metabolized by gut microbiota. We show that human gut microbes are able to maintain a complex community when supplied with dietary fatty acids as the only nutrient and carbon sources. Such fatty acid-based growth leads to lower production of short-chain fatty acids and antioxidants by community members, which potentially have negative health consequences on the host.


Assuntos
Bactérias/crescimento & desenvolvimento , Bactérias/metabolismo , Gorduras na Dieta/metabolismo , Ácidos Graxos/metabolismo , Microbioma Gastrointestinal , Trato Gastrointestinal/microbiologia , Bactérias/genética , Bactérias/isolamento & purificação , Colo/metabolismo , Colo/microbiologia , Ácidos Graxos Voláteis/metabolismo , Trato Gastrointestinal/metabolismo , Humanos
19.
J Agric Food Chem ; 65(31): 6452-6459, 2017 Aug 09.
Artigo em Inglês | MEDLINE | ID: mdl-28692261

RESUMO

Spent coffee grounds are a byproduct with a large production all over the world. The aim of this study was to explore the effects of a simulated digestion-fermentation treatment on hydrolyzed spent coffee grounds (HSCG) and to investigate the antioxidant properties of the digestion and fermentation products in the human hepatocellular carcinoma HepG2 cell line. The potentially bioaccessible (soluble) fractions exhibited high chemoprotective activity in HepG2 cells against oxidative stress. Structural analysis of both the indigestible (insoluble) and soluble material revealed partial hydrolysis and release of the lignin components in the potentially bioaccessible fraction following simulated digestion-fermentation. A high prebiotic activity as determined from the increase in Lactobacillus spp. and Bifidobacterium spp. and the production of short-chain fatty acids (SCFAs) following microbial fermentation of HSCG was also observed. These results pave the way toward the use of HSCG as a food supplement.


Assuntos
Antioxidantes/química , Coffea/química , Suplementos Nutricionais/análise , Prebióticos/análise , Resíduos/análise , Antioxidantes/metabolismo , Bifidobacterium/metabolismo , Coffea/microbiologia , Digestão , Ácidos Graxos Voláteis/metabolismo , Fermentação , Células Hep G2 , Humanos , Hidrólise , Lactobacillus/metabolismo , Prebióticos/microbiologia , Sementes/química
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