Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon

Carlota Bussolo de Souza; Melliana Jonathan; Susana Marta Isay Saad; Henk A. Schols; Koen Venema

doi:10.1016/j.jff.2019.04.026

Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon

Carlota Bussolo de Souza, Melliana Jonathan, Susana Marta Isay Saad, Henk A. Schols, Koen Venema^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

The potential prebiotic effect of fibres (alcohol insoluble solids fractions) from fruit by-products - orange bagasses and passion fruit peels and their degradation by human gut microbiota was tested in an in vitro colon system. Standard medium and inulin were used as controls. Orange bagasses (A-OB1 and A-OB2) had similar chemical composition but differed regarding fermentation profile. A-OB2 resulted in a more diverse bacterial community than A-OB1 and produced more SCFA, with increased Ruminococcus and Lachnospira. Carbohydrate utilization was higher on A-OB2 probably due to higher ratio soluble to insoluble fibres. Isolated fibres from passion fruit peels presented similar chemical composition and fermentation profiling. Bacteroides and Ruminococcus were the main genera stimulated. Negligible lactate and succinate production represent slow fermentation, a protective feature against colon cancer. This study provided evidence that the tested fruit by-products have the potential to be used for selective modulation of the gut microbiota.

Original language	English
Pages (from-to)	275-285
Number of pages	11
Journal	Journal of Functional Foods
Volume	57
DOIs	https://doi.org/10.1016/j.jff.2019.04.026
Publication status	Published - Jun 2019

Keywords

Fruit by-products
Fibre
Degradation
Fermentation
Gut microbiota
SCFA
CHAIN FATTY-ACIDS
DIETARY FIBER
MICROBIOTA
IMPACT
POLYSACCHARIDE
METABOLITES
PREBIOTICS
PHYSIOLOGY
HEALTH

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10.1016/j.jff.2019.04.026Licence: CC BY

Cite this

@article{bef00a2b5cf04524901503d7746c9e8c,

title = "Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon",

abstract = "The potential prebiotic effect of fibres (alcohol insoluble solids fractions) from fruit by-products - orange bagasses and passion fruit peels and their degradation by human gut microbiota was tested in an in vitro colon system. Standard medium and inulin were used as controls. Orange bagasses (A-OB1 and A-OB2) had similar chemical composition but differed regarding fermentation profile. A-OB2 resulted in a more diverse bacterial community than A-OB1 and produced more SCFA, with increased Ruminococcus and Lachnospira. Carbohydrate utilization was higher on A-OB2 probably due to higher ratio soluble to insoluble fibres. Isolated fibres from passion fruit peels presented similar chemical composition and fermentation profiling. Bacteroides and Ruminococcus were the main genera stimulated. Negligible lactate and succinate production represent slow fermentation, a protective feature against colon cancer. This study provided evidence that the tested fruit by-products have the potential to be used for selective modulation of the gut microbiota.",

keywords = "Fruit by-products, Fibre, Degradation, Fermentation, Gut microbiota, SCFA, CHAIN FATTY-ACIDS, DIETARY FIBER, MICROBIOTA, IMPACT, POLYSACCHARIDE, METABOLITES, PREBIOTICS, PHYSIOLOGY, HEALTH",

author = "{de Souza}, {Carlota Bussolo} and Melliana Jonathan and Saad, {Susana Marta Isay} and Schols, {Henk A.} and Koen Venema",

note = "Funding Information: Carlota Bussolo de Souza received a PhD scholarship from CNPq (National Council for Scientific and Technological Development) – Brazil – under the Program “Science without Borders” (246027/2012-6). Funding Information: The study was funded by the Centre for Healthy Eating & Food Innovation (HEFI) of Maastricht University – campus Venlo. This research has been made possible with the support of the Dutch Province of Limburg. Publisher Copyright: {\textcopyright} 2019",

year = "2019",

month = jun,

doi = "10.1016/j.jff.2019.04.026",

language = "English",

volume = "57",

pages = "275--285",

journal = "Journal of Functional Foods",

issn = "1756-4646",

publisher = "Elsevier Science",

}

TY - JOUR

T1 - Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon

AU - de Souza, Carlota Bussolo

AU - Jonathan, Melliana

AU - Saad, Susana Marta Isay

AU - Schols, Henk A.

AU - Venema, Koen

N1 - Funding Information: Carlota Bussolo de Souza received a PhD scholarship from CNPq (National Council for Scientific and Technological Development) – Brazil – under the Program “Science without Borders” (246027/2012-6). Funding Information: The study was funded by the Centre for Healthy Eating & Food Innovation (HEFI) of Maastricht University – campus Venlo. This research has been made possible with the support of the Dutch Province of Limburg. Publisher Copyright: © 2019

PY - 2019/6

Y1 - 2019/6

N2 - The potential prebiotic effect of fibres (alcohol insoluble solids fractions) from fruit by-products - orange bagasses and passion fruit peels and their degradation by human gut microbiota was tested in an in vitro colon system. Standard medium and inulin were used as controls. Orange bagasses (A-OB1 and A-OB2) had similar chemical composition but differed regarding fermentation profile. A-OB2 resulted in a more diverse bacterial community than A-OB1 and produced more SCFA, with increased Ruminococcus and Lachnospira. Carbohydrate utilization was higher on A-OB2 probably due to higher ratio soluble to insoluble fibres. Isolated fibres from passion fruit peels presented similar chemical composition and fermentation profiling. Bacteroides and Ruminococcus were the main genera stimulated. Negligible lactate and succinate production represent slow fermentation, a protective feature against colon cancer. This study provided evidence that the tested fruit by-products have the potential to be used for selective modulation of the gut microbiota.

AB - The potential prebiotic effect of fibres (alcohol insoluble solids fractions) from fruit by-products - orange bagasses and passion fruit peels and their degradation by human gut microbiota was tested in an in vitro colon system. Standard medium and inulin were used as controls. Orange bagasses (A-OB1 and A-OB2) had similar chemical composition but differed regarding fermentation profile. A-OB2 resulted in a more diverse bacterial community than A-OB1 and produced more SCFA, with increased Ruminococcus and Lachnospira. Carbohydrate utilization was higher on A-OB2 probably due to higher ratio soluble to insoluble fibres. Isolated fibres from passion fruit peels presented similar chemical composition and fermentation profiling. Bacteroides and Ruminococcus were the main genera stimulated. Negligible lactate and succinate production represent slow fermentation, a protective feature against colon cancer. This study provided evidence that the tested fruit by-products have the potential to be used for selective modulation of the gut microbiota.

KW - Fruit by-products

KW - Fibre

KW - Degradation

KW - Fermentation

KW - Gut microbiota

KW - SCFA

KW - CHAIN FATTY-ACIDS

KW - DIETARY FIBER

KW - MICROBIOTA

KW - IMPACT

KW - POLYSACCHARIDE

KW - METABOLITES

KW - PREBIOTICS

KW - PHYSIOLOGY

KW - HEALTH

U2 - 10.1016/j.jff.2019.04.026

DO - 10.1016/j.jff.2019.04.026

M3 - Article

SN - 1756-4646

VL - 57

SP - 275

EP - 285

JO - Journal of Functional Foods

JF - Journal of Functional Foods

ER -