Impact of functional flours from pineapple by-products on human intestinal microbiota

Detalhes bibliográficos
Autor(a) principal: Campos, Débora A.
Data de Publicação: 2020
Outros Autores: Coscueta, Ezequiel R., Vilas-Boas, Ana A., Silva, Sara, Teixeira, J. A., Pastrana, Lorenzo M., Pintado, Maria Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/64261
Resumo: 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.
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spelling Impact of functional flours from pineapple by-products on human intestinal microbiotaFunctional floursDietary fibrePolyphenolsGIT simulationHuman gut microbiotaScience & TechnologySolid 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.This work wasfinancially supported by BiValBi - Biotechnologies toValorise 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 thescientific collaboration of CBQF under the FCT–Fundação para aCiência e a Tecnologia with project Multibiorefinery–Multi-purposestrategies for the valorisation of a wide range of agroforestry by-pro-ducts andfisheries: A step forward in the creation of an integratedbiorefinery, (POCI-01-0145-FEDER-0066), project UID/Multi/50016/2013 and by PhD grant SFRH/BD/104074/2014 to Débora Campos.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoCampos, Débora A.Coscueta, Ezequiel R.Vilas-Boas, Ana A.Silva, SaraTeixeira, J. A.Pastrana, Lorenzo M.Pintado, Maria Manuela2020-042020-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/64261engCampos, Débora A.; Coscueta, Ezequiel R.; Vilas-Boas, Ana A.; Silva, Sara; Teixeira, José A.; Pastrana, Lorenzo M.; Pintado, Maria Manuela, Impact of functional flours from pineapple by-products on human intestinal microbiota. Journal of Functional Foods, 67(103830), 20201756-464610.1016/j.jff.2020.103830https://www.journals.elsevier.com/journal-of-functional-foodsinfo: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:RCAAP2023-07-21T12:08:33Zoai:repositorium.sdum.uminho.pt:1822/64261Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:59:47.748184Repositório 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 Impact of functional flours from pineapple by-products on human intestinal microbiota
title Impact of functional flours from pineapple by-products on human intestinal microbiota
spellingShingle Impact of functional flours from pineapple by-products on human intestinal microbiota
Campos, Débora A.
Functional flours
Dietary fibre
Polyphenols
GIT simulation
Human gut microbiota
Science & Technology
title_short Impact of functional flours from pineapple by-products on human intestinal microbiota
title_full Impact of functional flours from pineapple by-products on human intestinal microbiota
title_fullStr Impact of functional flours from pineapple by-products on human intestinal microbiota
title_full_unstemmed Impact of functional flours from pineapple by-products on human intestinal microbiota
title_sort Impact of functional flours from pineapple by-products on human intestinal microbiota
author Campos, Débora A.
author_facet Campos, Débora A.
Coscueta, Ezequiel R.
Vilas-Boas, Ana A.
Silva, Sara
Teixeira, J. A.
Pastrana, Lorenzo M.
Pintado, Maria Manuela
author_role author
author2 Coscueta, Ezequiel R.
Vilas-Boas, Ana A.
Silva, Sara
Teixeira, J. A.
Pastrana, Lorenzo M.
Pintado, Maria Manuela
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Campos, Débora A.
Coscueta, Ezequiel R.
Vilas-Boas, Ana A.
Silva, Sara
Teixeira, J. A.
Pastrana, Lorenzo M.
Pintado, Maria Manuela
dc.subject.por.fl_str_mv Functional flours
Dietary fibre
Polyphenols
GIT simulation
Human gut microbiota
Science & Technology
topic Functional flours
Dietary fibre
Polyphenols
GIT simulation
Human gut microbiota
Science & Technology
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-04
2020-04-01T00:00:00Z
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/1822/64261
url http://hdl.handle.net/1822/64261
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Campos, Débora A.; Coscueta, Ezequiel R.; Vilas-Boas, Ana A.; Silva, Sara; Teixeira, José A.; Pastrana, Lorenzo M.; Pintado, Maria Manuela, Impact of functional flours from pineapple by-products on human intestinal microbiota. Journal of Functional Foods, 67(103830), 2020
1756-4646
10.1016/j.jff.2020.103830
https://www.journals.elsevier.com/journal-of-functional-foods
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.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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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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