Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model. (September 2017)

• Record Type: Journal Article
• Authors: Freire, Fernanda Campos; Adorno, Maria Angela Tallarico; Sakamoto, Isabel Kimiko; Antoniassi, Rosemar; Chaves, Ana Carolina Sampaio Dória; dos Santos, Karina Maria Olbrich; Sivieri, Katia
• Is Part Of: Food research international. Volume 99:Part 1(2017)
• Page Start: 315
• Page End: 327
• Publication Date: 2017-09
• Subjects: Functional foods -- Probiotics -- Prebiotics -- Grape pomace -- Phenolic compounds -- SHIME®; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.05.028
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The aim of this research was to evaluate the effect of grape probiotic fermented beverages made of goat milk, with or without added grape pomace on gut microbiota in a Simulator of Human Intestinal Microbial Ecosystem (SHIME®). SHIME® model was used to investigate to assess changes in microbial composition and fermentation metabolites (short- and branched-chain fatty acids and ammonium), as well as under the antioxidant capacity. The results demonstrated that the beverages formulated, with or without grape pomace extract, exhibited high dietary fiber, oleic acid, phenolic compounds content and antioxidant activity. Both beverages also kept L. rhamnosus and S. thermophilus viable during their passage through the intestinal tract and had a positive effect on gut microbiota metabolism, increasing the antioxidant capacity and the production of short-chain fatty acids, and decreasing the ammonium concentration. Therefore, the multifunctional beverages formulated in this study can offer a new perspective for the production of foods with positive potential effects on human health. Graphical abstract: Highlights: Fermented beverages have high fiber and oleic acid content. Fermented beverages have high antioxidant activity. Beverages kept L. rhamnosus viable during simulate intestinal tract. Fermented beverages had a positive effect on gut microbiota metabolism.