In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources

The suitability of artichoke and sunflower by-products as renewable sources of pectic compounds with prebiotic potential was evaluated by studying their ability to modulate the human faecal microbiota in vitro. Bacterial populations and short-chain fatty acid (SCFA) production were measured. Reducti...

ver descrição completa

Detalhes bibliográficos
Autores: Ferreira-Lazarte, Alvaro, Kachrimanidou, Vasiliki, Villamiel, Mar, Rastall, Robert A., Moreno, F. Javier
Tipo de documento: artigo
Estado:Versión aceptada para publicación
Data de publicação:2018
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/192642
Acesso em linha:http://hdl.handle.net/10261/192642
Access Level:Acceso aberto
Palavra-chave:Gut microbiota
In vitro fermentation
Modified pectin
Prebiotic properties
id ES_fba2fff7d4cdc3390a2744b89514f7a0
oai_identifier_str oai:digital.csic.es:10261/192642
network_acronym_str ES
network_name_str España
repository_id_str
spelling In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresourcesFerreira-Lazarte, AlvaroKachrimanidou, VasilikiVillamiel, MarRastall, Robert A.Moreno, F. JavierGut microbiotaIn vitro fermentationModified pectinPrebiotic propertiesThe suitability of artichoke and sunflower by-products as renewable sources of pectic compounds with prebiotic potential was evaluated by studying their ability to modulate the human faecal microbiota in vitro. Bacterial populations and short-chain fatty acid (SCFA) production were measured. Reduction of the molecular weight of artichoke pectin resulted in greater stimulation of the growth of Bifidobacterium, Lactobacillus and Bacteroides/Prevotella, whilst this effect was observed only in Bacteroides/Prevotella for sunflower samples. In contrast, the degree of methoxylation did not have any impact on fermentability properties or SCFA production, regardless of the origin of pectic compounds. Although further in vivo studies should be conducted, either pectin or enzymatically-modified pectin from sunflower and artichoke by-products might be considered as prebiotic candidates for human consumption showing similar ability to promote the in vitro growth of beneficial gut bacteria as compared to well-recognized prebiotics such as inulin or fructo-oligosaccharides.This work has been funded by MINECO of Spain, Project AGL2014-53445- R.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/192642reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53445- Rhttps://doi.org/10.1016/j.carbpol.2018.07.041Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1926422026-05-22T06:33:51Z
dc.title.none.fl_str_mv In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources
title In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources
spellingShingle In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources
Ferreira-Lazarte, Alvaro
Gut microbiota
In vitro fermentation
Modified pectin
Prebiotic properties
title_short In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources
title_full In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources
title_fullStr In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources
title_full_unstemmed In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources
title_sort In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources
dc.creator.none.fl_str_mv Ferreira-Lazarte, Alvaro
Kachrimanidou, Vasiliki
Villamiel, Mar
Rastall, Robert A.
Moreno, F. Javier
author Ferreira-Lazarte, Alvaro
author_facet Ferreira-Lazarte, Alvaro
Kachrimanidou, Vasiliki
Villamiel, Mar
Rastall, Robert A.
Moreno, F. Javier
author_role author
author2 Kachrimanidou, Vasiliki
Villamiel, Mar
Rastall, Robert A.
Moreno, F. Javier
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Gut microbiota
In vitro fermentation
Modified pectin
Prebiotic properties
topic Gut microbiota
In vitro fermentation
Modified pectin
Prebiotic properties
description The suitability of artichoke and sunflower by-products as renewable sources of pectic compounds with prebiotic potential was evaluated by studying their ability to modulate the human faecal microbiota in vitro. Bacterial populations and short-chain fatty acid (SCFA) production were measured. Reduction of the molecular weight of artichoke pectin resulted in greater stimulation of the growth of Bifidobacterium, Lactobacillus and Bacteroides/Prevotella, whilst this effect was observed only in Bacteroides/Prevotella for sunflower samples. In contrast, the degree of methoxylation did not have any impact on fermentability properties or SCFA production, regardless of the origin of pectic compounds. Although further in vivo studies should be conducted, either pectin or enzymatically-modified pectin from sunflower and artichoke by-products might be considered as prebiotic candidates for human consumption showing similar ability to promote the in vitro growth of beneficial gut bacteria as compared to well-recognized prebiotics such as inulin or fructo-oligosaccharides.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/192642
url http://hdl.handle.net/10261/192642
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53445- R
https://doi.org/10.1016/j.carbpol.2018.07.041
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869425347923017728
score 15.812455

Registros relacionados