Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 550103
Title Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon
Author(s) Bussolo de Souza, Carlota; Jonathan, Melliana; Isay Saad, Susana Marta; Schols, Henk A.; Venema, Koen
Source Journal of Functional Foods 57 (2019). - ISSN 1756-4646 - p. 275 - 285.
DOI https://doi.org/10.1016/j.jff.2019.04.026
Department(s) Food Chemistry
Smaaklessen
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Degradation - Fermentation - Fibre - Fruit by-products - Gut microbiota - SCFA
Abstract

The potential prebiotic effect of fibres (alcohol insoluble solids fractions) from fruit by-products – orange bagasses and passion fruit peels – and their degradation by human gut microbiota was tested in an in vitro colon system. Standard medium and inulin were used as controls. Orange bagasses (A-OB1 and A-OB2) had similar chemical composition but differed regarding fermentation profile. A-OB2 resulted in a more diverse bacterial community than A-OB1 and produced more SCFA, with increased Ruminococcus and Lachnospira. Carbohydrate utilization was higher on A-OB2 probably due to higher ratio soluble to insoluble fibres. Isolated fibres from passion fruit peels presented similar chemical composition and fermentation profiling. Bacteroides and Ruminococcus were the main genera stimulated. Negligible lactate and succinate production represent slow fermentation, a protective feature against colon cancer. This study provided evidence that the tested fruit by-products have the potential to be used for selective modulation of the gut microbiota.

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