Effect of orange juice (Citrus sinensis) flavanones on the intestinal microbiota by in vitro fermentation

• Grant number: 23/00697-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2023
• End date: February 29, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Franco Maria Lajolo
• Grantee: Iago Martins Felipe
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 13/07914-8 - FoRC - Food Research Center, AP.CEPID

Abstract

Orange (Citrus sinensis L. Osbeck) is one of the most consumed fruits worldwide, and its regular consumption is associated with a reduction in the risk of the occurrence of several non-transmissible chronic diseases. Such properties are due to the presence of flavanones, mainly hesperidin and narirutin, and the intestinal microbiota plays a fundamental role in the metabolization of these bioactive compounds. This project aims to evaluate the effect of orange juice and its major flavanones, hesperidin and narirutin, on the intestinal microbiota by in vitro fermentation. Fecal inocula prepared from samples provided by volunteers who have different intestinal microbiota profiles will be used to carry out the fermentation assay. After carrying out the test, samples collected throughout the process will undergo bacterial DNA extraction and subsequent 16S sequencing. It is expected to verify significant differences in the microbiota profile during the fermentation, mainly in the bacteria directly involved in the metabolization of the flavanones present in the orange juice.