Physiological Effects of Agroindustrial Co-Products: Cactus (Opuntia ficus) Pear Peel Flour and Stripe Apple (Malus domestica) Marc Flour on Wistar Rats (Rattus norvegicus)

Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products

“…Opuntia pear peel Specific bacterial growth and higher organic acid production than glucose in in vitro assays [85,86] Opuntia pear peel Higher counts of lactic acid bacteria and Bifidobacteria species [87] Opuntia ficus indica fruit juice Specific bacterial growth (Limosilactobacillus fermentum ATCC 9338), decreased sugar components and decreased risky volatile components [88] Opuntia ficus indica fruit juice Changes in the growth speed and density of microorganisms of the intestinal microbiota [89] Nopal Modification on the gut microbiota profile, metabolic changes, and an important reduction in circulating lipopolysacharide levels [90,91] Nopal fiber…”

“…Both strains were reproductively fermentable as carbon sources and showed good growth kinetics, and Pediococcus acetic acid production was significantly higher than in control groups when compared with other agro-industrial by-products. Perez-Chabela, et al [87] used cactus pear peel flour as an alternative fiber alternative for intestinal bacteria of Wistar rats for analyzing the prebiotic and systemic metabolic effects on the host. They assessed an increase in cecal lactic acid bacteria and Bifidobacteria, also allowing the growth of Bacteroides and Enterobacteria and on the systemic level, they noticed the same hypocholesterolemic effect than in the control diet containing inulin as a non-digestible carbohydrate.…”