scholarly journals Lean and obese microbiota: differences in in vitro fermentation of food-by-products

2021 ◽  
pp. 1-16
Author(s):  
C. Bussolo de Souza ◽  
S. M. I. Saad ◽  
K. Venema
Keyword(s):  
Dietary Intervention ◽  
Proximal Colon ◽  
Passion Fruit ◽  
Control Medium ◽  
Fruit Peel ◽  
Obese People ◽  
Food Material ◽  
Cassava Bagasse ◽  
By Products

The aim of the study was to investigate the potential prebiotic effects of food-by-products (cassava bagasse (n=3), orange bagasse (n=2) and passion fruit peel (n=3)) using an in vitro model simulating the proximal colon, and to assess possible differences in fermentation when using faecal microbiota from lean or obese people. Fermentation of the by-products was compared to a control medium and the prebiotic inulin. The effects of the by-products on the dynamics of the gut microbiota differed according to the type of microbiota, as well as the type of by-product used. Principal Coordinate Analysis of the microbiota showed evidence of a clear separate clustering of lean and obese microbiota before the addition of substrates, which disappeared after fermentation, and instead, distinct clusters due to primary carbohydrate composition of the by-products (starch, fructan and pectin) were present. This is evidence that the substrates drove the obese microbiota to a healthier profile, more similar to that of the lean microbiota. Cassava bagasses enriched the beneficial genus Bifidobacterium in the obese microbiota. The production of total SCFA by cassava bagasses by the obese microbiota was higher than for control medium and inulin. Orange bagasses stimulated the growth of the butyrate-producing genus Coprococcus. Passion fruit peels were poorly fermented and generated negligible amounts of intermediate metabolites, indicating slow fermentation. Nevertheless, passion fruit peel fermentation resulted in a microbiota with the highest diversity and evenness, a positive trait regarding host health. In conclusion, the use of food-by-products could be an important step to tackle obesity and decrease the waste of valuable food material and consequently environmental pollution. They are an inexpensive and non-invasive way to be used as a dietary intervention to improve health, as they were shown here to drive the composition of the obese microbiota to a healthier profile.

Characterization and in vitro digestibility of by-products from Brazilian food industry: Cassava bagasse, orange bagasse and passion fruit peel

2018 ◽  
Vol 16 ◽  
pp. 90-99 ◽  
Author(s):  
Carlota Bussolo de Souza ◽  
Melliana Jonathan ◽  
Susana Marta Isay Saad ◽  
Henk A. Schols ◽  
Koen Venema
Keyword(s):  
Food Industry ◽  
Passion Fruit ◽  
In Vitro Digestibility ◽  
Fruit Peel ◽  
Cassava Bagasse ◽  
By Products

In vitro gas production of pomegranate peel treated with urea, with and without PVP

2005 ◽  
Vol 2005 ◽  
pp. 223-223
Author(s):  
R. Feizi ◽  
A. Ghodratnama ◽  
M. Zahedifar ◽  
M. Danesh Mesgaran ◽  
M. Raisianzadeh
Keyword(s):  
Nutritive Value ◽  
Bitter Taste ◽  
Gas Production ◽  
Fruit Peel ◽  
Pomegranate Peel ◽  
In Vitro Gas Production ◽  
By Products ◽  
Different Levels

Pomegranate by-products (peel and seed) contain about 40-45 percent of the fruit’s weight. The rind of the fruit (peel),when dried, is brown outside, yellow inside, hard, dry, brittle, in irregular fragments, inodorous, and with a very astringent, somewhat bitter taste. Analysis of pomegranate peel (PP) is shown that it contains 18.8 percent of tannin, 17.1 of mucilage, 10.8 of extractive matter, 30 of lignin, a trace of resin, and 29.9 of moisture. However, little information is available on PP nutritive value for ruminants. It is poor in protein and rich in tannins. Tannins components of the peel prevents its optimal use. The objective of this experiment was to evaluate the effect of different levels of urea (U) on in vitro gas production with and without added polyvinylpolypyrrolidone (PVP) to ensiled pomegranate peel (EPP).

scholarly journals Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon

2019 ◽  
Vol 57 ◽  
pp. 275-285 ◽  
Author(s):  
Carlota Bussolo de Souza ◽  
Melliana Jonathan ◽  
Susana Marta Isay Saad ◽  
Henk A. Schols ◽  
Koen Venema
Keyword(s):  
In Vitro Model ◽  
Proximal Colon ◽  
Gut Bacteria ◽  
Selective Modulation ◽  
Vitro Model ◽  
By Products

The Role of Polyphenols in the Modulation of Plasma Non-Enzymatic Antioxidant Capacity (NEAC)

2012 ◽  
Vol 82 (3) ◽  
pp. 228-232 ◽  
Author(s):  
Mauro Serafini ◽  
Giuseppa Morabito
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Intervention ◽  
Ex Vivo ◽  
The Body ◽  
Dietary Polyphenols ◽  
Enzymatic Antioxidant ◽  
Endogenous Antioxidant

Dietary polyphenols have been shown to scavenge free radicals, modulating cellular redox transcription factors in different in vitro and ex vivo models. Dietary intervention studies have shown that consumption of plant foods modulates plasma Non-Enzymatic Antioxidant Capacity (NEAC), a biomarker of the endogenous antioxidant network, in human subjects. However, the identification of the molecules responsible for this effect are yet to be obtained and evidences of an antioxidant in vivo action of polyphenols are conflicting. There is a clear discrepancy between polyphenols (PP) concentration in body fluids and the extent of increase of plasma NEAC. The low degree of absorption and the extensive metabolism of PP within the body have raised questions about their contribution to the endogenous antioxidant network. This work will discuss the role of polyphenols from galenic preparation, food extracts, and selected dietary sources as modulators of plasma NEAC in humans.

Effectiveness of Passion Fruit Peel Flour (Passiflora edulis L.) versus Turmeric Flour (Curcuma longa L.) on Glycemic Control: Systematic Review and Meta-Analysis

2020 ◽  
Vol 16 (5) ◽  
pp. 450-456
Author(s):  
Danilo F. Sousa ◽  
Vivian S. Veras ◽  
Vanessa E.C.S. Freire ◽  
Maria L. Paula ◽  
Maria A.A.O. Serra ◽  
...  
Keyword(s):  
Systematic Review ◽  
Glycemic Control ◽  
Curcuma Longa ◽  
Meta Analysis ◽  
Passion Fruit ◽  
Joint Analysis ◽  
Case Control Studies ◽  
Bias Analysis ◽  
Fruit Peel ◽  
Cross Sectional

Background:: It is undeniable that diabetes may cause several health complications for the population. Many of these complications are associated with poor glycemic control. Due to this, strategies to handle this problem are of great clinical importance and may contribute to reducing the various complications from diabetes. Objective: : The aim of this study was to compare the effectiveness of the passion fruit peel flour versus turmeric flour on glycemic control. Methods: This is a systematic review and meta-analysis following the PRISMA protocol. The following inclusion criteria were applied: (1) Case-control studies, cohort studies, and clinical trials, due to the improved statistical analysis and, in restrict cases, cross-sectional studies; (2) Articles published in any language. The databases used for the search were PubMed, Scopus, Web of Science, Cochrane, and LILACS. A bias analysis and a meta-analyses were undertaken using R Studio (version 3.3.1) using effect- size models. Results: : A total of 565 studies were identified from which 11 met the inclusion and exclusion criteria. Through isolated analysis, the effectiveness of turmeric flour on glycemic control was in the order of 0.73 CI (Confidence Interval) (from 0.68 to 0.79) and the effectiveness of passion fruit peel flour was 0.32 CI (0.23 to 0.45). The joint analysis resulted in 0.59 CI (0.52 to 0.68). The assessment of blood glucose was by glycated hemoglobin levels. All values were significant at a p < 0.05 level. Conclusion: Both interventions showed significant effects on glycemic control.

scholarly journals Survey of Phenolic Acids, Flavonoids and In Vitro Antioxidant Potency Between Fig Peels and Pulps: Chemical and Chemometric Approach

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2574
Author(s):  
Lahcen Hssaini ◽  
Francisca Hernandez ◽  
Manuel Viuda-Martos ◽  
Jamal Charafi ◽  
Rachid Razouk ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Radical Scavenging ◽  
Fruit Peel ◽  
Mean Values ◽  
Local Cultivar ◽  
Ic50 Values ◽  
The Mean ◽  
Lipid Peroxidation Inhibition ◽  
Almost All

In the present study, chromatic coordinates, phenolic acids, flavonoids and antioxidant capacity assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonate (ABTS) and lipid peroxidation inhibition capacity (LPIC) essays and their relative IC50 were investigated in 25 fig cultivars growing in Morocco. The aims of this study were to determine (i) the variation in these compounds among light and dark-colored cultivars, (ii) their partitioning between fruit peel and pulp and (iii) to display network connections among these variables. Twelve phenolic compounds (PCs) were isolated in peel extract versus eight in pulp samples. Anthocyanins, mainly cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the predominant compounds in peels, where the mean concentrations were 75.90 ± 18.76 and 77.97 ± 18.95 µg/g dw, respectively. On the other hand, (−)-epicatechin and cyanidin-3-O-rutinoside were the major compounds in the pulp extracts, where the mean values were 5.23 ± 4.03 and 9.01 ± 5.67 µg/g dw, respectively. A two-dimensional hierarchically clustered heatmap was applied to the dataset to explore correlations in the dataset and similarities between cultivars, without dimensionality reduction. Results showed that anthocyanins, particularly pelargonidin-3-O-rutinoside, cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the main contributors to the peels’ free radical scavenging capacity. This capacity was particularly higher in the peel of dark-colored figs compared to the fruit pulp. The local cultivar “INRA 1301” showed the most promising phenolic profile due to its very high levels of almost all detected PCs, especially (−)-epicatechin, quercetin-3-O-rutinoside, quercetin-3-O-glucoside, cyanidine-3,5-diglucoside, cyanidine-3-O-rutinoside and pelargonidin-3-O-rutinoside (54.66, 141.08, 35.48, 494.08, 478.66, 12.56 µg/g dw, respectively). Having the darkest figs in the collection (L* = 25.72, c* = 22.09 and h° = 20.99), this cultivar has also combined promising IC50 values, which were of 19.85, 40.58 and 124.78 µg/mL for DPPH, ABTS and LPIC essays, respectively.

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

2021 ◽  
Vol 348 ◽  
pp. 129063
Author(s):  
Susana Ferreyra ◽  
Carolina Torres-Palazzolo ◽  
Rubén Bottini ◽  
Alejandra Camargo ◽  
Ariel Fontana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Bioaccessibility ◽  
By Products

scholarly journals Tyrosol-Enriched Tomatoes by Diffusion across the Fruit Peel from a Chitosan Coating: A Proposal of Functional Food

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 335
Author(s):  
Silvia Tampucci ◽  
Antonella Castagna ◽  
Daniela Monti ◽  
Clementina Manera ◽  
Giuseppe Saccomanni ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Storage Period ◽  
Food Matrix ◽  
Fruit Peel ◽  
Fresh Food ◽  
In Vitro Permeation ◽  
Active Transfer

Chitosan is receiving increasing attention from the food industry for being a biodegradable, non-toxic, antimicrobial biopolymer able to extend the shelf life of, and preserve the quality of, fresh food. However, few studies have investigated the ability of chitosan-based coatings to allow the diffusion of bioactive compounds into the food matrix to improve its nutraceutical quality. This research is aimed at testing whether a hydrophilic molecule (tyrosol) could diffuse from the chitosan-tyrosol coating and cross the tomato peel. To this end, in vitro permeation tests using excised tomato peel and an in vivo application of chitosan-tyrosol coating on tomato fruit, followed by tyrosol quantification in intact fruit, peel and flesh during a seven-day storage at room temperature, were performed. Both approaches demonstrated the ability of tyrosol to permeate across the fruit peel. Along with a decreased tyrosol content in the peel, its concentration within the flesh was increased, indicating an active transfer of tyrosol into this tissue. This finding, together with the maintenance of constant tyrosol levels during the seven-day storage period, is very promising for the use of chitosan formulations to produce functional tomato fruit.

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