An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model

Detalhes bibliográficos
Autor(a) principal: Duque, Ana Luiza Rocha Faria [UNESP]
Data de Publicação: 2016
Outros Autores: Monteiro, Magali [UNESP], Adorno, Maria Angela Tallarico, Sakamoto, Isabel Kimiko, Sivieri, Katia [UNESP]
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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spelling 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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