A fibre and phenolic‐rich flour from Isabel grape by‐products with stimulatory effects on distinct probiotics and beneficial impacts on human colonic microbiota in vitro. (1st August 2022)

• Record Type: Journal Article
• Authors: Silva, F.A.; de Souza, E.L.; Queiroga, R.C.R.E.; Voss, G.B.; Pintado, M.M.E.; Vasconcelos, M.A.S.
• Is Part Of: Letters in applied microbiology. Volume 75:Number 2(2022)
• Page Start: 249
• Page End: 260
• Publication Date: 2022-08-01
• Subjects: functional properties -- grape by‐product -- gut microbiota -- modulatory effects -- probiotics; Microbiology -- Periodicals; 660.62
• DOI: 10.1111/lam.13723
• Languages: English
• ISSNs: 0266-8254

Abstract

Abstract: This study evaluated the effects of a fibre and phenolic‐rich flour (IGF) prepared from Isabel grape by‐products on the growth and metabolism of different probiotics and distinct bacterial populations part of the human intestinal microbiota during an in vitro colonic fermentation. IGF was submitted to simulated gastrointestinal digestion before use in the experiments. IGF favoured the growth of the probiotics Lactobacillus acidophilus La‐05, L. casei L‐26 and Bifidobacterium lactis Bb‐12, with viable counts of >7 log CFU per ml, as well as caused decreases in pH values and increases in organic acid production in the growth medium during 48 h of cultivation. IGF increased the population of beneficial micro‐organisms forming the human intestinal microbiota, particularly Lactobacillus spp., decreased the pH values, and increased the lactic acid and short‐chain fatty acid (acetic, butyric and propionic acids) production during 24 h of in vitro colonic fermentation. These results indicate the potential prebiotic effects of IGF, which should represent a novel sustainable added‐value ingredient with functional properties and gut‐health benefits. Abstract: Significance and Impact of the Study: Isabel grape by‐products are rich in dietary fibres and phenolic compounds. Using these materials to elaborate a flour should be a strategy to produce ingredients with a high added value linked to an emerging zero waste approach in the agroindustry. Isabel grape flour (IGF) elaborated in this study had stimulatory effects on distinct probiotic strains. It caused overall beneficial effects on human intestinal microbiota in vitro, characterizing this product as a potential candidate for use as a prebiotic ingredient to formulate functional foods and dietary supplements.