Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode

Cheng, Yuxin; Wu, Ting; Chu, Xueqi; Tang, Shuxin; Cao, Weiwei; Liang, Fuqiang; Fang, Yajing; Pan, Siyi; Xu, Xiaoyun

doi:10.1016/j.lwt.2020.109260

Cited by 78 publications

(54 citation statements)

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“…Decomposition of some risky organic compounds present in the fresh juice like: 2-propenenitrile, 2-(acetyloxy); furfuryl alcohol; acetaldehyde; 2,2-diethyl-3-methyloxazolidine, 4h-Pyran-4-one, 3,5-dihydroxy-2-methyl and furan Panda et al [89] Pumpkin L. mali K8 α-glucosidase inhibitory activity with anti-hyperglycemic effect Koh et al [90] Infusion of oak leaves Kombucha culture Anti-hyperglycemic effect and antioxidant activity Gamboa-Gómez et al [91] Blueberry pomace L. rhamnosus GG. L. plantarum-1 and L. plantarum-2 Hypocholesterolemic and anti-fatigue effect Yan et al [92] Citrus L. plantarum YIT0132 Good effect in relieving perennial allergic rhinitis symptoms Harima-Mizusawa et al [93] Tomato, feijoa, blueberry-blackberry, cactus pear, and prickly pear fruits Different LAB strains Great in vitro anti-inflammatory capacity and help to maintain the integrity of intestinal barrier Di Cagno et al [86], Valero-Cases et al [94], Filannino et al [85] Blueberry pomace L. casei CICC20280 Increase of SCFA production and an improvement of fecal microbiota Cheng et al [96] Changbai Mountain vegetables and fruits Naturalized species of bacteria Reduction of Firmicutes/Bacteroidetes ratio, increase of Bacteroidales S24-7 group, Bacteroidaceae, genus Bacteroides and Prevotellaceae in a mouse model study Wang et al [97]…”

Section: Fermented Fruit and Vegetable Beveragesmentioning

confidence: 99%

“…Theses beverages could act as an interesting cardiovascular protector [ 95 ]. Cheng et al [ 96 ] reported an increase of SCFAs production and an improvement of the fecal microbiota community structure in vitro with blueberry pomace fermented by L. casei CICC20280. Wang et al [ 97 ] showed that the consumption of fermented beverages of Changbai Mountain vegetables and fruits can reduce the Firmicutes/Bacteroidetes ratio and increase the Bacteroidales S24–7 group, Bacteroidaceae, the genus Bacteroides , and Prevotellaceae in a mouse model study.…”

Section: Non-dairy Fermented Beverages As Vehicles For Bioactive Cmentioning

confidence: 99%

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Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

et al. 2020

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In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

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Section: Fermented Fruit and Vegetable Beveragesmentioning

confidence: 99%

Section: Non-dairy Fermented Beverages As Vehicles For Bioactive Cmentioning

confidence: 99%

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

et al. 2020

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“…Oxidative stress level of the intestine was closely related to the integrity of histological morphology 22,37,38 . Ileal mucosal permeability was shown to be protected by Se‐enriched Agaricus bisporus mushroom by upregulating the mRNA expression of GPx in rats 7 .…”

Section: Resultsmentioning

confidence: 98%

“…Both organic Se, such as selenocystine (SeCys 2 ) and selenomethionine (SeMet), and inorganic Se, such as selenite and selenate, have an effect on gut microbiota community structure 13,17,18 . Se‐enriched foods have been shown to increase abundance of beneficial bacteria 7,13,15,19,20 and concentration of short‐chain fatty acids (SCFA), which have crucial roles in maintaining balanced oxidative stress level in the gut 21,22 …”

Section: Introductionmentioning

confidence: 99%

Cardamine hupingshanensis aqueous extract improves intestinal redox status and gut microbiota in Se‐deficient rats

et al. 2020

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BACKGROUNDAs an essential trace element for mammalian species, selenium (Se) possesses powerful antioxidant properties and is a potential regulator of intestinal microbiota. However, effects of Cardamine hupingshanensis aqueous extract (CE), rich in Se, on balancing the intestinal redox status and regulating gut microbiota have been neglected.RESULTSAn Se‐deficient rat model was established by feeding a low‐Se diet (LD) for 5 weeks and CE was then supplemented to LD or normal‐Se‐diet (ND) rats. Antioxidant enzyme activities and short‐chain fatty acids (SCFA) concentration were increased by CE in both LD and ND rats. CE improved the intestinal morphology of LD rats impaired by deficient Se. Intestinal microbiota demonstrated various changes; for example, Butyrivibrio was increased in LD rats, while Bacteroides, Christensenellaceae, Clostridiaceae and Blautia were enhanced in ND rats.CONCLUSIONOur findings provide evidence that CE shows potential in improving intestinal redox status and regulating gut microbiota. © 2020 Society of Chemical Industry

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“…A great variability was observed in fermentation conditions of fruit by-products depending on the application. Some applications report the use of LAB at different times 72-240 h (Ricci et al, 2019b;Cheng et al, 2020) and no clear patterns could be inferred, although these samples were also differentiated from the rest of substrates.…”

Section: Reaction Conditions According To the Substratementioning

confidence: 99%

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

et al. 2020

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There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.

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Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode

Cited by 78 publications

References 50 publications

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Cardamine hupingshanensis aqueous extract improves intestinal redox status and gut microbiota in Se‐deficient rats

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

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