TY - JOUR
T1 - Impact of functional flours from pineapple by-products on human intestinal microbiota
AU - Campos, Débora A.
AU - Coscueta, Ezequiel R.
AU - Vilas-Boas, Ana A.
AU - Silva, Sara
AU - Teixeira, José A.
AU - Pastrana, Lorenzo M.
AU - Pintado, Maria Manuela
N1 - Funding Information:
This work was financially supported by BiValBi - Biotechnologies to Valorise the regional Biodiversity in Latin America , in the funding project FP7-PEOPLE-2013-IRSES PEOPLE Marie Curie Program through project reference PIRSES-GA-2013-611493 . We would like to thank the scientific collaboration of CBQF under the FCT – Fundação para a Ciência e a Tecnologia with project Multibiorefinery – Multi-purpose strategies for the valorisation of a wide range of agroforestry by-products and fisheries: A step forward in the creation of an integrated biorefinery, (POCI-01-0145-FEDER-0066), project UID/Multi/50016/2013 and by PhD grant SFRH/BD/104074/2014 to Débora Campos.
Funding Information:
This work was financially supported by BiValBi - Biotechnologies to Valorise the regional Biodiversity in Latin America, in the funding project FP7-PEOPLE-2013-IRSES PEOPLE Marie Curie Program through project reference PIRSES-GA-2013-611493. We would like to thank the scientific collaboration of CBQF under the FCT ? Funda??o para a Ci?ncia e a Tecnologia with project Multibiorefinery ? Multi-purpose strategies for the valorisation of a wide range of agroforestry by-products and fisheries: A step forward in the creation of an integrated biorefinery, (POCI-01-0145-FEDER-0066), project UID/Multi/50016/2013 and by PhD grant SFRH/BD/104074/2014 to D?bora Campos.
Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/4
Y1 - 2020/4
N2 - Solid fractions from pineapple stems and peels are constituted by structural carbohydrates coupled with dietary fibre, simple sugars, but also vitamins and polyphenols, which together can have potential effects on human health. The present studies report for the first time the bioavailability and bioaccessibility of pineapple by-products fractions throughout simulated gastrointestinal tract, evaluates prebiotic potential and in vitro human microbiota fermentation. The pineapple flours promoted the human faeces fermentation through growth of beneficial strains, being corroborated by the decrease of simple sugars and the production of healthy organic acids (acetic, propionic and butyric acids) - well known short chain fatty acids. On the other hand, a high phenolic compounds content was release through flours digestion, developing an antioxidant environment within human gut. Thus, was possible to conclude that pineapple flour promoted a positive modulation in the overall system, proving a synergetic interaction of dietary fibre and polyphenols upon human microbiota.
AB - Solid fractions from pineapple stems and peels are constituted by structural carbohydrates coupled with dietary fibre, simple sugars, but also vitamins and polyphenols, which together can have potential effects on human health. The present studies report for the first time the bioavailability and bioaccessibility of pineapple by-products fractions throughout simulated gastrointestinal tract, evaluates prebiotic potential and in vitro human microbiota fermentation. The pineapple flours promoted the human faeces fermentation through growth of beneficial strains, being corroborated by the decrease of simple sugars and the production of healthy organic acids (acetic, propionic and butyric acids) - well known short chain fatty acids. On the other hand, a high phenolic compounds content was release through flours digestion, developing an antioxidant environment within human gut. Thus, was possible to conclude that pineapple flour promoted a positive modulation in the overall system, proving a synergetic interaction of dietary fibre and polyphenols upon human microbiota.
KW - Dietary fibre
KW - Functional flours
KW - GIT simulation
KW - Human gut microbiota
KW - Polyphenols
UR - http://www.scopus.com/inward/record.url?scp=85079644058&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2020.103830
DO - 10.1016/j.jff.2020.103830
M3 - Article
AN - SCOPUS:85079644058
SN - 1756-4646
VL - 67
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 103830
ER -