In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/23107 |
Resumo: | Extracts with prebiotic activity or bioactive compounds from natural sources such as seaweeds or mushrooms, combining a broad spectrum of biological properties, may offer great potential for their use as functional ingredients enabling intestinal microbiota modulation. In this context, selected enzymatic extracts from Sargassum muticum, Osmundea pinnatifida and Pholiota nameko were evaluated in vitro. Faecal fermentations were conducted anaerobically under controlled temperature and pH over 24 h. Enzymatic extracts of Ph. nameko and of O. pinnatifida at 1% (w/v), lead to increases in Bifidobacterium spp. after 6 h of fermentation in comparison to negative control, suggesting a stimulatory effect. No significant changes over 24 h were observed of Lactobacillus spp. In particular, the Ph. nameko extract obtained with Flavourzyme not only stimulated growth and/or activity of Bifidobacterium spp. but also led to a decrease of Clostridium histolyticum group upon 24 h, thus potentially benefiting colonic health. Higher percentages of this extract (2 and 3%) impaired a C. histolyticum reduction confirming this selective action and prebiotic potential. Differences in short chain fatty acids (SCFA) and lactic acid production between the four extracts may indicate a potential relationship between their physico-chemical properties, which differ in composition and structures, and modulation of gut bacterial species |
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In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushroomsSeaweedsMushroomsEnzymatic extractsFluorescence in situ hybridization (FISH)Prebiotic activityExtracts with prebiotic activity or bioactive compounds from natural sources such as seaweeds or mushrooms, combining a broad spectrum of biological properties, may offer great potential for their use as functional ingredients enabling intestinal microbiota modulation. In this context, selected enzymatic extracts from Sargassum muticum, Osmundea pinnatifida and Pholiota nameko were evaluated in vitro. Faecal fermentations were conducted anaerobically under controlled temperature and pH over 24 h. Enzymatic extracts of Ph. nameko and of O. pinnatifida at 1% (w/v), lead to increases in Bifidobacterium spp. after 6 h of fermentation in comparison to negative control, suggesting a stimulatory effect. No significant changes over 24 h were observed of Lactobacillus spp. In particular, the Ph. nameko extract obtained with Flavourzyme not only stimulated growth and/or activity of Bifidobacterium spp. but also led to a decrease of Clostridium histolyticum group upon 24 h, thus potentially benefiting colonic health. Higher percentages of this extract (2 and 3%) impaired a C. histolyticum reduction confirming this selective action and prebiotic potential. Differences in short chain fatty acids (SCFA) and lactic acid production between the four extracts may indicate a potential relationship between their physico-chemical properties, which differ in composition and structures, and modulation of gut bacterial speciesVeritati - Repositório Institucional da Universidade Católica PortuguesaRodrigues, DinaWalton, GemmaSousa, SérgioRocha-Santos, Teresa A.P.Duarte, Armando C.Freitas, Ana C.Gomes, Ana M. P.2017-10-16T11:53:46Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/23107engRODRIGUES, Dina; WALTON, Gemma; SOUSA, Sérgio; ROCHA-SANTOS, Teresa A.P.; DUARTE, Armando C.; FREITAS, Ana C.; GOMES, Ana M. P. - In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms. Lwt-Food Science and Technology, ISSN 0023-6438. Vol. 73 (2016), p. 131-13910.1016/j.lwt.2016.06.00484973382847WOS:000381321100020info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:26:58Zoai:repositorio.ucp.pt:10400.14/23107Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:17:24.576523Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms |
title |
In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms |
spellingShingle |
In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms Rodrigues, Dina Seaweeds Mushrooms Enzymatic extracts Fluorescence in situ hybridization (FISH) Prebiotic activity |
title_short |
In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms |
title_full |
In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms |
title_fullStr |
In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms |
title_full_unstemmed |
In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms |
title_sort |
In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms |
author |
Rodrigues, Dina |
author_facet |
Rodrigues, Dina Walton, Gemma Sousa, Sérgio Rocha-Santos, Teresa A.P. Duarte, Armando C. Freitas, Ana C. Gomes, Ana M. P. |
author_role |
author |
author2 |
Walton, Gemma Sousa, Sérgio Rocha-Santos, Teresa A.P. Duarte, Armando C. Freitas, Ana C. Gomes, Ana M. P. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Rodrigues, Dina Walton, Gemma Sousa, Sérgio Rocha-Santos, Teresa A.P. Duarte, Armando C. Freitas, Ana C. Gomes, Ana M. P. |
dc.subject.por.fl_str_mv |
Seaweeds Mushrooms Enzymatic extracts Fluorescence in situ hybridization (FISH) Prebiotic activity |
topic |
Seaweeds Mushrooms Enzymatic extracts Fluorescence in situ hybridization (FISH) Prebiotic activity |
description |
Extracts with prebiotic activity or bioactive compounds from natural sources such as seaweeds or mushrooms, combining a broad spectrum of biological properties, may offer great potential for their use as functional ingredients enabling intestinal microbiota modulation. In this context, selected enzymatic extracts from Sargassum muticum, Osmundea pinnatifida and Pholiota nameko were evaluated in vitro. Faecal fermentations were conducted anaerobically under controlled temperature and pH over 24 h. Enzymatic extracts of Ph. nameko and of O. pinnatifida at 1% (w/v), lead to increases in Bifidobacterium spp. after 6 h of fermentation in comparison to negative control, suggesting a stimulatory effect. No significant changes over 24 h were observed of Lactobacillus spp. In particular, the Ph. nameko extract obtained with Flavourzyme not only stimulated growth and/or activity of Bifidobacterium spp. but also led to a decrease of Clostridium histolyticum group upon 24 h, thus potentially benefiting colonic health. Higher percentages of this extract (2 and 3%) impaired a C. histolyticum reduction confirming this selective action and prebiotic potential. Differences in short chain fatty acids (SCFA) and lactic acid production between the four extracts may indicate a potential relationship between their physico-chemical properties, which differ in composition and structures, and modulation of gut bacterial species |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2016-01-01T00:00:00Z 2017-10-16T11:53:46Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/23107 |
url |
http://hdl.handle.net/10400.14/23107 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
RODRIGUES, Dina; WALTON, Gemma; SOUSA, Sérgio; ROCHA-SANTOS, Teresa A.P.; DUARTE, Armando C.; FREITAS, Ana C.; GOMES, Ana M. P. - In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms. Lwt-Food Science and Technology, ISSN 0023-6438. Vol. 73 (2016), p. 131-139 10.1016/j.lwt.2016.06.004 84973382847 WOS:000381321100020 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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