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Impact of combining acerola by-product with a probiotic strain on a gut microbiome model

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dc.contributor.authorBianchi, Fernanda [UNESP]
dc.contributor.authorLopes, Natalia Pontin [UNESP]
dc.contributor.authorAdorno, Maria Angela Tallarico
dc.contributor.authorSakamoto, Isabel Kimiko
dc.contributor.authorGenovese, Maria Inés
dc.contributor.authorSaad, Susana Marta Isay
dc.contributor.authorSivieri, Katia [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2018-12-11T17:22:38Z
dc.date.available2018-12-11T17:22:38Z
dc.date.issued2018-01-01
dc.description.abstractIn this study, we first investigated the survival of three probiotic strains, individually and combined with acerola by-product during simulated gastrointestinal conditions. Next, we investigated the effects of acerola by-product combined with Bifidobacterium longum BB-46 on a gut microbiota model (SHIME®). Chemical composition, total phenolic compounds, antioxidant activity of the acerola by-product and microbial counts, denaturing gradient gel electrophoresis (DGGE), ammonium ions (NH+ 4) and short-chain fatty acids (SCFAs) analysis of the SHIME® samples were performed. Acerola by-product revealed high protein and fibre, reduced lipid contents, and showed to be an excellent source of total phenolic compounds with high in vitro antioxidant activity. A decreased amount of NH+ 4 in the ascending colon and an increase (p <.05) in SCFAs were observed in the three regions of colon during treatment with BB-46 and acerola by-product. BB-46 combined with acerola by-product showed positive effects on the gut microbiota metabolism in SHIME® model.en
dc.description.affiliationDepartment of Food and Nutrition School of Pharmaceutical Sciences State University of São Paulo (UNESP)
dc.description.affiliationDepartment of Hydraulics and Sanitation School of Engineering of São Carlos University of São Paulo (USP)
dc.description.affiliationDepartment of Food and Experimental Nutrition School of Pharmaceutical Science University of São Paulo (USP)
dc.description.affiliationDepartment of Biochemical and Pharmaceutical Technology University of São Paulo (USP)
dc.description.affiliationFood Research Center University of São Paulo (USP)
dc.description.affiliationUnespDepartment of Food and Nutrition School of Pharmaceutical Sciences State University of São Paulo (UNESP)
dc.identifierhttp://dx.doi.org/10.1080/09637486.2018.1498065
dc.identifier.citationInternational Journal of Food Sciences and Nutrition.
dc.identifier.doi10.1080/09637486.2018.1498065
dc.identifier.file2-s2.0-85053056029.pdf
dc.identifier.issn1465-3478
dc.identifier.issn0963-7486
dc.identifier.scopus2-s2.0-85053056029
dc.identifier.urihttp://hdl.handle.net/11449/176822
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Sciences and Nutrition
dc.relation.ispartofsjr0,733
dc.relation.ispartofsjr0,733
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectacerola by-product
dc.subjecthuman gut microbiota
dc.subjectphenolic compounds
dc.subjectProbiotic
dc.subjectSHIME®
dc.titleImpact of combining acerola by-product with a probiotic strain on a gut microbiome modelen
dc.typeArtigo
dspace.entity.typePublication
unesp.departmentAlimentos e Nutrição - FCFpt

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Araraquara - FCF - Faculdade de Ciências Farmacêuticas