Cerrado and Pantanal fruit flours affect gut microbiota composition in healthy and post-COVID-19 individuals: an in vitro pilot fermentation study.

Autor: Mauro CSI; Department of Food Science and Technology State University of Londrina Londrina 86057-970 Brazil., Hassani MK; School of Life and Health Sciences University of Roehampton London SW15 4JD UK., Barone M; Microbiomics Unit, Department of Medical and Surgical Sciences University of Bologna Bologna 40138 Italy., Esposito MT; School of Life and Health Sciences University of Roehampton London SW15 4JD UK., Calle Y; School of Life and Health Sciences University of Roehampton London SW15 4JD UK., Behrends V; School of Life and Health Sciences University of Roehampton London SW15 4JD UK., Garcia S; Department of Food Science and Technology State University of Londrina Londrina 86057-970 Brazil., Brigidi P; Microbiomics Unit, Department of Medical and Surgical Sciences University of Bologna Bologna 40138 Italy., Turroni S; Unit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology University of Bologna Bologna 40126 Italy., Costabile A; School of Life and Health Sciences University of Roehampton London SW15 4JD UK.
Jazyk: angličtina
Zdroj: International journal of food science & technology [Int J Food Sci Technol] 2023 Jan 14. Date of Electronic Publication: 2023 Jan 14.
DOI: 10.1111/ijfs.16274
Abstrakt: Cerrado and Pantanal plants can provide fruits with high nutritional value and antioxidants. This study aims to evaluate four fruit flours (from jatobá pulp, cumbaru almond, bocaiuva pulp and bocaiuva almond) and their effects on the gut microbiota in healthy (HD) and post-COVID-19 individuals (PC). An in vitro batch system was carried out, the microbiota was analysed by 16S rRNA amplicon sequencing and the short-chain fatty acids ratio was determined. Furthermore, the effect of jatobá pulp flour oil (JAO) on cell viability, oxidative stress and DNA damage was investigated in a myelo-monocytic cell line. Beyond confirming a microbiota imbalance in PC, we identified flour-specific effects: (i) reduction of Veillonellaceae with jatobá extract in PC samples; (ii) decrease in Akkermansia with jatoba and cumbaru flours; (iii) decreasing trend of Faecalibacterium and Ruminococcus with all flours tested, with the exception of the bocaiuva almond in HD samples for Ruminococcus and (iv) increase in Lactobacillus and Bifidobacterium in PC samples with bocaiuva almond flour. JAO displayed antioxidant properties protecting cells from daunorubicin-induced cytotoxicity, oxidative stress and DNA damage. The promising microbiota-modulating abilities of some flours and the chemopreventive effects of JAO deserve to be further explored in human intervention studies.
Competing Interests: The authors declare no conflict of interests.
(© 2022 Institute of Food, Science and Technology (IFSTTF).)
Databáze: MEDLINE
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