Impact of functional flours from pineapple by-products on human intestinal microbiota. (April 2020)

• Record Type: Journal Article
• Authors: Campos, Débora A.; Coscueta, Ezequiel R.; Vilas-Boas, Ana A.; Silva, Sara; Teixeira, José A.; Pastrana, Lorenzo M.; Pintado, Maria Manuela
• Is Part Of: Journal of functional foods. Volume 67(2020)
• Publication Date: 2020-04
• Subjects: Functional flours -- Dietary fibre -- Polyphenols -- GIT simulation -- Human gut microbiota; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2020.103830
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Pineapple by-products (peels and stems) were applied to produce functional flours. Dietary polyphenols were mainly release at the mouth and duodenal stages. Pineapple flours promoted the growth of beneficial strains in human microbiota. Faeces fermentation using pineapple flours promotes production of SCFA. High antioxidant activity in the human gut was promoted by dietary polyphenols. Abstract: 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.