Abstract：
:This study was carried out to investigate the potential fermentation properties of juçara pulp, using pH-controlled anaerobic batch cultures reflective of the distal region of the human large intestine. Effects upon major groups of the microbiota were monitored over 24h incubations by fluorescence in situ hybridisation (FISH). Short-chain fatty acids (SCFA) were measured by HPLC. Phenolic compounds, during an in vitro simulated digestion and fermentation, were also analysed. Juçara pulp can modulate the intestinal microbiota in vitro, promoting changes in the relevant microbial populations and shifts in the production of SCFA. Fermentation of juçara pulp resulted in a significant increase in numbers of bifidobacteria after a 24h fermentation compared to a negative control. After in vitro digestion, 46% of total phenolic content still remained. This is the first study reporting the potential prebiotic effect of juçara pulp; however, human studies are necessary to prove its efficacy.
journal_name
Food Chemjournal_title
Food chemistryauthors
Guergoletto KB,Costabile A,Flores G,Garcia S,Gibson GRdoi
10.1016/j.foodchem.2015.09.048subject
Has Abstractpub_date
2016-04-01 00:00:00pages
251-8eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01391-6journal_volume
196pub_type
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