Modulation of gut microbiota and their metabolites by functional mulberry juice non-thermally pasteurized using microfiltration

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Functional Foods in Health and Disease Pub Date : 2022-09-30 DOI:10.31989/ffhd.v12i9.980
Thitirat Kaewsedam, W. Youravong, Zhenyu Li, S. Wichienchot
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引用次数: 1

Abstract

Background: Mulberry fruit is a source of phenolic compounds and has biological properties. This study aimed to assess the effects of isomaltooligosaccharide (IMO) added to mulberry juice on prebiotic activity and gut fermentation properties.Objectives: The study aimed to produce mulberry juice supplemented with IMO, which might generate short chain fatty acids (SCFA), and to examine the effects of a prebiotic activity after fecal fermentation.Materials and methods: Functional mulberry juices were prepared with three different levels of isomaltooligosaccharide (IMO), namely 0% (MBI0), 2% (MBI2), and 8% (MBI8). The study tested mulberry juices supplemented with IMO, which generated short-chain fatty acids (SCFA), phenolic metabolites, and favored beneficial gut bacteria, and examined the prebiotic activity after fecal fermentation by the colonic microbiota. A crossflow hollow fiber microfiltration system with a 0.22 μm pore size was employed to deliver permeates considered non-thermally pasteurized juices.Results: The results show that short chain fatty acids (SCFA) included large propionic acid and butyric acid concentrations at 48h. The percent of bifidobacteria significantly increased to 5.03% and 17.53% in 24 hours fermentation of MBI2 and MBI8, respectively. After fecal batch culture fermentation, some anthocyanin metabolites such as 3-(2-hydroxyphenyl) propionic acid, 3,4-dihydroxybenzaldehyde, L-phenylalanine, and aminocaproic acid, were detected. Therefore, IMO can serve as a potential prebiotic ingredient added in mulberry juice for promoting the growth of beneficial gut microbiota.Conclusion: The results show that IMO favored beneficial microorganisms in the gut and contributed to biologically active compounds such as metabolites of polyphenols and anthocyanins in the gut.Keywords: Mulberry, isomaltooligosaccharide, prebiotic, gut microbiota, metabolites
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微滤功能桑椹汁对肠道菌群及其代谢物的调节
背景:桑葚果实是酚类化合物的来源,具有生物学特性。本研究旨在探讨桑椹汁中添加低聚异麦芽糖(IMO)对益生元活性和肠道发酵特性的影响。目的:研究在桑椹汁中添加可能产生短链脂肪酸(SCFA)的IMO,并考察其粪便发酵对益生元活性的影响。材料与方法:以低聚异麦芽糖(IMO)的含量为0% (MBI0)、2% (MBI2)、8% (MBI8)配制功能桑椹汁。本研究对桑椹汁中添加了能产生短链脂肪酸(SCFA)、酚类代谢物和有利于肠道有益菌群的IMO进行了测试,并检测了经结肠菌群粪便发酵后的益生元活性。孔径为0.22 μm的横流中空纤维微滤系统被用于输送非高温巴氏灭菌果汁。结果:48h时,短链脂肪酸(SCFA)中丙酸和丁酸浓度较大;MBI2和MBI8发酵24小时,双歧杆菌的比例分别显著提高至5.03%和17.53%。粪便分批培养发酵后,检测花青素代谢产物3-(2-羟基苯基)丙酸、3,4-二羟基苯甲醛、l -苯丙氨酸和氨基己酸。因此,IMO可以作为一种潜在的益生元成分添加到桑椹汁中,促进有益肠道菌群的生长。结论:IMO有利于肠道有益微生物的生长,促进了肠道多酚和花青素代谢产物等生物活性化合物的产生。关键词:桑葚,低聚异麦芽糖,益生元,肠道菌群,代谢物
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来源期刊
Functional Foods in Health and Disease
Functional Foods in Health and Disease FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.20
自引率
20.00%
发文量
47
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