Influence of the Phenolic Compounds of a Concentrated Tomato Pulp on the Modulation of the Intestinal Microbiota

Tomatoes and their derivatives contain bioactive compounds such as phenolic compounds, carotenoids and vitamins which positively contribute to human health. This study aimed to evaluate the bioaccessibility and biotransformation of phenolic compounds in a tomato pulp using static in vitro model of digestion and an in vitro colonic fermentation. The in vitro digestion of the concentrated tomato pulp (CTP) enhanced total phenolic compounds content, while colonic fermentation decreased the bioaccessibility of phenolic compounds over 72 hours of fermentation. Tomato pulp increased propionic, butyric and valeric acids production compared to control and also ammonium ions production. Lactobacillus and Bifidobacterium remained present after 48 h and, although a significant reduction (p < 0.05) in total coliforms and E. coli counts in the presence of tomato pulp was also observed, Clostridium was the predominant microorganism during colonic fermentation. Keywords: Ammonium ions, Bioaccessibility, Colonic fermentation, Short chain fatty acids