In vitro fermentation of juçara pulp (Euterpe edulis) by human colonic microbiota

Karla Bigetti Guergoletto, Adele Costabile, Gema Flores, Sandra Garcia, Glenn R Gibson

Research output: Contribution to journalArticle

Abstract

This study was carried out to investigate the potential fermentation properties of juçara pulp, using pH-controlled anaerobic batch cultures reflective of the distal region of the human large intestine. Effects upon major groups of the microbiota were monitored over 24h incubations by fluorescence in situ hybridisation (FISH). Short-chain fatty acids (SCFA) were measured by HPLC. Phenolic compounds, during an in vitro simulated digestion and fermentation, were also analysed. Juçara pulp can modulate the intestinal microbiota in vitro, promoting changes in the relevant microbial populations and shifts in the production of SCFA. Fermentation of juçara pulp resulted in a significant increase in numbers of bifidobacteria after a 24h fermentation compared to a negative control. After in vitro digestion, 46% of total phenolic content still remained. This is the first study reporting the potential prebiotic effect of juçara pulp; however, human studies are necessary to prove its efficacy.

Original languageEnglish
Pages (from-to)251-8
Number of pages8
JournalFOOD CHEMISTRY
Volume196
Early online date15 Sep 2015
DOIs
Publication statusPublished - 1 Apr 2016

Keywords

  • Euterpe
  • Feces
  • Fermentation
  • Fruit
  • Gastrointestinal Microbiome
  • Humans
  • In Vitro Techniques

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