Fruit bioactive compounds: Effect on lactic acid bacteria and on intestinal microbiota

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dc.contributor.authorBorgonovi, Tais Fernanda [UNESP]
dc.contributor.authorVirgolin, Lara Borghi [UNESP]
dc.contributor.authorJanzantti, Natália Soares [UNESP]
dc.contributor.authorCasarotti, Sabrina Neves
dc.contributor.authorPenna, Ana Lúcia Barretto [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionFaculty of Health Sciences
dc.date.accessioned2023-03-02T12:25:23Z
dc.date.available2023-03-02T12:25:23Z
dc.date.issued2022-11-01
dc.description.abstractThe benefits of bioactive compounds to human health have been highly explored in recent years; they are widely distributed in nature, mainly in fruits. In this review, the effect of the main fruit bioactive compounds (FBC) on lactic acid bacteria (LAB) and on gut microbiota composition was discussed. The fruit dietary fibers, phenolic compounds, fatty acids, carotenoids, and vitamins have important health benefits. Furthermore, they can interact with LAB and modulate the human intestinal microbiota, which favor the diversity of beneficial bacterial groups, thus providing several benefits to human health, such as reducing weight gain, improving the mucosal barrier function of gastrointestinal (GI) tract against pathogens, decreasing chronic inflammation and incidence of diseases, such as cardiovascular ones, diabetes, hypertension and chronic diseases. Additionally, FBC are able to change the Firmicutes/Bacteroidetes ratio and inhibit the putrefactive bacteria in the gut. Due to the complex composition of human gut microbiota and variations among individuals, additional research must be carried out to elucidate the mechanism of interaction between the bioactive compounds and the human microbiota.en
dc.description.affiliationUNESP – Sao Paulo State University Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology, SP
dc.description.affiliationUFR – Federal University of Rondonópolis Faculty of Health Sciences, MT
dc.description.affiliationUnespUNESP – Sao Paulo State University Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology, SP
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2022.111809
dc.identifier.citationFood Research International, v. 161.
dc.identifier.doi10.1016/j.foodres.2022.111809
dc.identifier.issn1873-7145
dc.identifier.issn0963-9969
dc.identifier.scopus2-s2.0-85137274864
dc.identifier.urihttp://hdl.handle.net/11449/242242
dc.language.isoeng
dc.relation.ispartofFood Research International
dc.sourceScopus
dc.subjectFunctional food
dc.subjectHealth benefit
dc.subjectImmunomodulation
dc.subjectIntestinal health
dc.subjectPrebiotics
dc.titleFruit bioactive compounds: Effect on lactic acid bacteria and on intestinal microbiotaen
dc.typeResenha

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE