In vitro colonic fermentation and potential prebiotic properties of pre-digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-products

Nayara Moreira Lacerda Massa,Sônia Paula Alexandrino de Oliveira,Noádia Priscila Araújo Rodrigues,Francisca Nayara Dantas Duarte Menezes,Marcos dos Santos Lima,Marciane Magnani,Evandro Leite de Souza

Food Chemistry（2022）

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摘要

•Jabuticaba by-product (JB) was submitted to an in vitro colonic fermentation.•Phenolic compounds of JB were extensively used by intestinal microbiota.•JB enhanced the production of short-chain fatty acids by intestinal microbiota.•JB promoted beneficial changes in population of distinct intestinal bacterial groups.•JB exerted effects on intestinal microbiota compatible with prebiotic properties.

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关键词

Myrciaria spp.,Fecal fermentation,Gut microbiota,Modulatory effects

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