Potential prebiotic effect of fruit and vegetable byproducts flour using in vitro gastrointestinal digestion

Andrade, Regis M.; Silva, Sara; Costa, Célia Maria da Silva; Veiga, Mariana; Costa, Eduardo M.; Ferreira, Mariana Simões Larraz; Gonçalves, Édira Castello Branco de Andrade; Pintado, Manuela

doi:10.1016/j.foodres.2020.109354

Cited by 31 publications

(23 citation statements)

References 60 publications

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“…Therefore, among the different assessed amounts of cava lees, the addition of 5% proved to be the most effective for all the tested strains, resulting in LAB microbial concentrations 0.6 to 1.3 log 10 units higher than in the control cultures, either at 24 h or 48 h of incubation. Other studies have also reported a stimulatory effect on LAB growth of different plant-derived by-products at concentrations ranging from 1 to 10% [ 25 , 35 , 37 , 39 , 40 ]. Higher amounts (up to 20%) of purified oligosaccharides from soy sauce have also been described as beneficial for the growth of Lactobacillus delbrueckii subsp.…”

Section: Resultsmentioning

confidence: 97%

“…Several recent studies have focused on the revalorization of by-products with a potential role as prebiotics [ 35 , 36 , 37 , 38 , 39 , 40 , 42 ]. Przyborska et al [ 36 ] reported the prebiotic capacity of a horse chestnut by-product, which induced a higher in vitro growth of various probiotic strains of L. plantarum , L. casei and L. fermentum , among others.…”

Section: Resultsmentioning

confidence: 99%

“…As in the current study, the capacity to ferment this substrate varied among strains. Andrade et al [ 37 ] found an increased growth of four probiotic lactobacilli strains cultured in vitro with 3% of fruit and vegetable flour. Later, the prebiotic effect of this fiber-rich by-product was further confirmed on gut microbiota obtained from fecal samples.…”

Section: Resultsmentioning

confidence: 99%

“…Promising results have been recently reported about the potential prebiotic effect of fiber-rich by-products on the viability of certain probiotic strains, mainly lactobacilli. Thus, different tested probiotic strains showed an enhanced growth when cultured in vitro with a variety of food by-products, such as lemon peel, sugar beef pulp, horse chestnut seeds, fruit and vegetable sours, and apple pomace, although the growth-promoting effect has been described as strain-dependent [ 35 , 36 , 37 , 38 ].…”

Section: Introductionmentioning

confidence: 99%

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Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Hernández-Macias

Comas-Basté

Jofré

et al. 2021

Foods

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The growing trend of circular economy has prompted the design of novel strategies for the revalorization of food industry by-products. Cava lees, a winery by-product consisting of non-viable cells of Saccharomyces cerevisiae rich in β-glucans and mannan-oligosaccharides, can be used as a microbial growth promoter, with potential food safety and health applications. The aim of this study was to assess in vitro the effect of cava lees on the growth of 21 strains of lactic acid bacteria (LAB) species commonly used as starter cultures and/or probiotics. Firstly, 5% of cava lees was selected as the most effective amount for enhancing microbial counts. After screening different LAB, statistically significantly (p < 0.05) higher microbial counts were found in 12 strains as a consequence of cava lees supplementation. Moreover, a greater and faster reduction in pH was observed in most of these strains. The growth-promoting effects of cava lees on LAB strains supports the potential revalorization of this winery by-product, either to improve the safety of fermented products or as a health-promoting prebiotic that may be selectively fermented by probiotic species.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Hernández-Macias

Comas-Basté

Jofré

et al. 2021

Foods

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show abstract

“…However, the specific types and dose of probiotics or prebiotics are unknown. Besides, prebiotics are also found in food ( Roberta, et al., 2020 ), especially those that contain complex carbohydrates, such as fiber and resistant starch. Diet information wasn’t collected and dietary prebiotics assessment were required in further study.…”

Section: Discussionmentioning

confidence: 99%

Synbiotics Supplements Lower the Risk of Hand, Foot, and Mouth Disease in Children, Potentially by Providing Resistance to Gut Microbiota Dysbiosis

Guo

Lan

Wen

et al. 2021

Front. Cell. Infect. Microbiol.

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BackgroundHand, foot and mouth disease (HFMD) is an acute enterovirus-induced disease. Gut microbiota dysbiosis has been identified as a factor that plays an important role in enteral virus infection, but the gut microbiota profile in hand, foot and mouth disease has rarely been studied in a large population.MethodsA total of 749 children (HFMD: n = 262, healthy control: n = 487) aged 2 to 7 years were recruited from hospitals and communities in the period from May to July, 2017. Clinical and demographical information was collected by trained personnel, and fecal samples were collected and processed for 16S ribosomal RNA(rRNA) gene sequencing.ResultsWe observed a significant alteration in the microbiota profile of children with HFMD compared with that of control children. Patients with enteroviruses A71(EV71) positive had more dysbiotic gut microbiota than those with coxsackievirus A16 (CAV16) positive. We found that Prevotella and Streptococcus were enriched in children with HFMD, whereas beneficial bacteria, including Bifidobacterium and Faecalibacterium, were depleted. Children with synbiotics supplements had lower risk of HFMD and we observed that the gut microbiota of HFMD patients who were administered synbiotics exhibited potential resistance to the dysbiosis detected in HFMD.ConclusionsThis study suggested that the gut microbiota of patients with hand, foot and mouth disease exhibits dysbiosis and that synbiotics supplements potentially helps maintain the homeostasis of the gut flora.

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Nutritional aspects of composite flours for baked and extruded products: A review

Amadeu,

Martelli,

Vanin

2024

Cereal Chem

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Background and ObjectivesGlobal hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition of flours. Thus, this study aimed to systematically search and investigate studies that examined the effects of CF development and its properties. In addition, perspectives for better use of CF as a real source of nutritional ingredients are underlined.FindingsDifferent materials have been used for CF elaboration and their use in bakery products improves nutritional composition, mainly protein, fiber, and phenolic compound content, in addition to providing products with good sensory acceptance. However, the higher protein concentration in CF is not accompanied by higher protein digestibility, and generally, this property is not evaluated to guarantee the nutritional improvement of protein aspects.ConclusionsCF may represent a strategy for food security and nutritional health, particularly in terms of protein intake. However, to ensure protein absorption, further studies on protein digestibility must be conducted. In addition, the extrusion process seems to represent a strategy for the production of cheaper and nutritional CF with improved nutritional value and high protein digestion capacity.

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Potential prebiotic effect of fruit and vegetable byproducts flour using in vitro gastrointestinal digestion

Cited by 31 publications

References 60 publications

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Synbiotics Supplements Lower the Risk of Hand, Foot, and Mouth Disease in Children, Potentially by Providing Resistance to Gut Microbiota Dysbiosis

Nutritional aspects of composite flours for baked and extruded products: A review

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