In vitro fermentation of juçara pulp (Euterpe edulis) by human colonic microbiota

Karla Bigetti Guergoletto; Adele Costabile; Gema Flores; Sandra Garcia; Glenn R Gibson

doi:10.1016/j.foodchem.2015.09.048

In vitro fermentation of juçara pulp (Euterpe edulis) by human colonic microbiota

Food Chem. 2016 Apr 1:196:251-8. doi: 10.1016/j.foodchem.2015.09.048. Epub 2015 Sep 15.

Authors

Karla Bigetti Guergoletto¹, Adele Costabile², Gema Flores³, Sandra Garcia⁴, Glenn R Gibson⁵

Affiliations

¹ Department of Food and Nutrition Sciences, The University of Reading, RG6 6AP Reading, UK; Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, C.P.:6001, 86051-970 Londrina, Brazil. Electronic address: karla2901@gmail.com.
² Department of Food and Nutrition Sciences, The University of Reading, RG6 6AP Reading, UK; Health Sciences Research Centre, Life Sciences Department, Whitelands College, University of Roehampton, London, UK.
³ Consejo Superior de Investigaciones Científicas - CSIC, Madrid, Spain.
⁴ Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, C.P.:6001, 86051-970 Londrina, Brazil.
⁵ Department of Food and Nutrition Sciences, The University of Reading, RG6 6AP Reading, UK.

PMID: 26593490
DOI: 10.1016/j.foodchem.2015.09.048

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.

Keywords: Batch culture fermentation system; Faecal microbiota; Juçara; Phenolic compounds.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Euterpe / chemistry*
Feces / microbiology*
Fermentation
Fruit / chemistry*
Gastrointestinal Microbiome / physiology*
Humans
In Vitro Techniques