An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2016.03.028 http://hdl.handle.net/11449/172787 |
Resumo: | The aim of this research was to evaluate the influence of fresh orange juice (FOJ) and pasteurized orange juice (POJ) on gut microbiota using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) in a long-term experiment. SHIME® vessels were used to investigate orange juice fermentation throughout the colon and to assess changes in microbial composition and fermentation metabolites (short-chain fatty acids, or - SCFA, and ammonium). Antioxidant activity of the SHIME® vessels and juice was also evaluated. The FOJ increased (p ≤ 0.05) Lactobacillus spp., Enterococcus spp., Bifidobacterium spp., and Clostridium spp. and reduced (p ≤ 0.05) enterobacteria. The POJ increased (p ≤ 0.05) Lactobacillus spp. and reduced (p ≤ 0.05) enterobacteria. The PCR-DGGE analysis showed a reduction in total bacteria population richness values. The FOJ and POJ increased (p ≤ 0.05) butyric, acetic, and propionic acid concentrations, whereas ammonium production was reduced. High values of antioxidant activity were observed as a result of the FOJ and POJ treatments. Principal component analysis indicated that both POJ and FOJ juices had a positive influence on gut microbiota. The FOJ and POJ were found to exhibit selective prebiotic activity, particularly in terms of gut microbiota. This finding is in agreement with increases in both SCFAs and commensal bacteria, as well as with decreases in ammonium levels, though total bacteria richness values were reduced. |
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An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic modelCitrus juiceColonic fermentationIntestinal microbiotaSHIME®The aim of this research was to evaluate the influence of fresh orange juice (FOJ) and pasteurized orange juice (POJ) on gut microbiota using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) in a long-term experiment. SHIME® vessels were used to investigate orange juice fermentation throughout the colon and to assess changes in microbial composition and fermentation metabolites (short-chain fatty acids, or - SCFA, and ammonium). Antioxidant activity of the SHIME® vessels and juice was also evaluated. The FOJ increased (p ≤ 0.05) Lactobacillus spp., Enterococcus spp., Bifidobacterium spp., and Clostridium spp. and reduced (p ≤ 0.05) enterobacteria. The POJ increased (p ≤ 0.05) Lactobacillus spp. and reduced (p ≤ 0.05) enterobacteria. The PCR-DGGE analysis showed a reduction in total bacteria population richness values. The FOJ and POJ increased (p ≤ 0.05) butyric, acetic, and propionic acid concentrations, whereas ammonium production was reduced. High values of antioxidant activity were observed as a result of the FOJ and POJ treatments. Principal component analysis indicated that both POJ and FOJ juices had a positive influence on gut microbiota. The FOJ and POJ were found to exhibit selective prebiotic activity, particularly in terms of gut microbiota. This finding is in agreement with increases in both SCFAs and commensal bacteria, as well as with decreases in ammonium levels, though total bacteria richness values were reduced.Department of Food and Nutrition School of Pharmaceutical Sciences São Paulo State University-UNESPDepartment of Hydraulics and Sanitation School of Engineering of São Carlos University of São Paulo-USPDepartment of Food and Nutrition School of Pharmaceutical Sciences São Paulo State University-UNESPUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Duque, Ana Luiza Rocha Faria [UNESP]Monteiro, Magali [UNESP]Adorno, Maria Angela TallaricoSakamoto, Isabel KimikoSivieri, Katia [UNESP]2018-12-11T17:02:10Z2018-12-11T17:02:10Z2016-06-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article160-169application/pdfhttp://dx.doi.org/10.1016/j.foodres.2016.03.028Food Research International, v. 84, p. 160-169.0963-9969http://hdl.handle.net/11449/17278710.1016/j.foodres.2016.03.0282-s2.0-849626554402-s2.0-84962655440.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research International1,472info:eu-repo/semantics/openAccess2024-06-21T12:46:48Zoai:repositorio.unesp.br:11449/172787Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:29:14.153589Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model |
title |
An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model |
spellingShingle |
An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model Duque, Ana Luiza Rocha Faria [UNESP] Citrus juice Colonic fermentation Intestinal microbiota SHIME® |
title_short |
An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model |
title_full |
An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model |
title_fullStr |
An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model |
title_full_unstemmed |
An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model |
title_sort |
An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model |
author |
Duque, Ana Luiza Rocha Faria [UNESP] |
author_facet |
Duque, Ana Luiza Rocha Faria [UNESP] Monteiro, Magali [UNESP] Adorno, Maria Angela Tallarico Sakamoto, Isabel Kimiko Sivieri, Katia [UNESP] |
author_role |
author |
author2 |
Monteiro, Magali [UNESP] Adorno, Maria Angela Tallarico Sakamoto, Isabel Kimiko Sivieri, Katia [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
Duque, Ana Luiza Rocha Faria [UNESP] Monteiro, Magali [UNESP] Adorno, Maria Angela Tallarico Sakamoto, Isabel Kimiko Sivieri, Katia [UNESP] |
dc.subject.por.fl_str_mv |
Citrus juice Colonic fermentation Intestinal microbiota SHIME® |
topic |
Citrus juice Colonic fermentation Intestinal microbiota SHIME® |
description |
The aim of this research was to evaluate the influence of fresh orange juice (FOJ) and pasteurized orange juice (POJ) on gut microbiota using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) in a long-term experiment. SHIME® vessels were used to investigate orange juice fermentation throughout the colon and to assess changes in microbial composition and fermentation metabolites (short-chain fatty acids, or - SCFA, and ammonium). Antioxidant activity of the SHIME® vessels and juice was also evaluated. The FOJ increased (p ≤ 0.05) Lactobacillus spp., Enterococcus spp., Bifidobacterium spp., and Clostridium spp. and reduced (p ≤ 0.05) enterobacteria. The POJ increased (p ≤ 0.05) Lactobacillus spp. and reduced (p ≤ 0.05) enterobacteria. The PCR-DGGE analysis showed a reduction in total bacteria population richness values. The FOJ and POJ increased (p ≤ 0.05) butyric, acetic, and propionic acid concentrations, whereas ammonium production was reduced. High values of antioxidant activity were observed as a result of the FOJ and POJ treatments. Principal component analysis indicated that both POJ and FOJ juices had a positive influence on gut microbiota. The FOJ and POJ were found to exhibit selective prebiotic activity, particularly in terms of gut microbiota. This finding is in agreement with increases in both SCFAs and commensal bacteria, as well as with decreases in ammonium levels, though total bacteria richness values were reduced. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-01 2018-12-11T17:02:10Z 2018-12-11T17:02:10Z |
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://dx.doi.org/10.1016/j.foodres.2016.03.028 Food Research International, v. 84, p. 160-169. 0963-9969 http://hdl.handle.net/11449/172787 10.1016/j.foodres.2016.03.028 2-s2.0-84962655440 2-s2.0-84962655440.pdf |
url |
http://dx.doi.org/10.1016/j.foodres.2016.03.028 http://hdl.handle.net/11449/172787 |
identifier_str_mv |
Food Research International, v. 84, p. 160-169. 0963-9969 10.1016/j.foodres.2016.03.028 2-s2.0-84962655440 2-s2.0-84962655440.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International 1,472 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
160-169 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808128659078250496 |