Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon

Autor(es)

Silva Vieira, Antonio Diogo ^{[1, 2]} ; de Souza, Carlota Bussolo ^[3] ; Padilha, Marina ^{[1, 2]} ; Zoetendal, Erwin Gerard ^[4] ; Smidt, Hauke ^[4] ; Isay Saad, Susana Marta ^{[1, 2]} ; Venema, Koen ^[3]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, Av Prof Lineu Prestes 580, BR-05508000 Sao Paulo, SP - Brazil

^[2] Univ Sao Paulo, Food Res Ctr FoRC, Av Prof Lineu Prestes 580, BR-05508000 Sao Paulo, SP - Brazil

^[3] Maastricht Univ, Ctr Hlth Eating & Food Innovat, Campus Venlo, Villafloraweg 1, NL-5928 SZ Venlo - Netherlands

^[4] Wageningen Univ & Res, Lab Microbiol, Stippeneng 4, NL-6708 WE Wageningen - Netherlands

• Tipo de documento: Artigo Científico
• Fonte: Applied Microbiology and Biotechnology; v. 105, n. 9, p. 3771-3785, MAY 2021.
• Citações Web of Science: 0

Resumo

The aim of this study was to evaluate the effects of soy-based beverages manufactured with water-soluble soy extract, containing probiotic strains (Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46) and/or acerola by-product (ABP) on pooled faecal microbiota obtained from lean and obese donors. Four fermented soy beverages (FSs) ({''}placebo{''} (FS-Pla), probiotic (FS-Pro), prebiotic (FS-Pre), and synbiotic (FS-Syn)) were subjected to in vitro digestion, followed by inoculation in the TIM-2 system, a dynamic in vitro model that mimics the conditions of the human colon. Short- and branched-chain fatty acids (SCFA and BCFA) and microbiota composition were determined. Upon colonic fermentation in the presence of the different FSs formulations, acetic and lactic acid production was higher than the control treatment for faecal microbiota from lean individuals (FMLI). Additionally, SCFA production by the FMLI was higher than for the faecal microbiota from obese individuals (FMOI). Bifidobacterium spp. and Lactobacillus spp. populations increased during simulated colonic fermentation in the presence of FS-Syn in the FMLI and FMOI. FS formulations also changed the composition of the FMOI, resulting in a profile more similar to the FMLI. The changes in the composition and the increase in SCFA production observed for the FMLI and FMOI during these in vitro fermentations suggest a potential modulation effect of these microbiotas by the consumption of functional FSs. (AU)

• Processo FAPESP: 13/26435-3 - Impacto da dieta materna e da intervenção com fruto-oligossacarídeo sobre a microbiota do leite humano.
• Beneficiário: Marina Padilha
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 13/19346-4 - Impacto da incorporação de cepas probióticas e de subprodutos de frutas em um produto de soja fermentado simbiótico e sobre a composição e a atividade metabólica da microbiota intestinal humana in vitro
• Beneficiário: Antônio Diogo Silva Vieira
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 13/50506-8 - Bioactive components from by-products of food processing used in a symbiotic approach for improving human health and well-being (BioSyn)
• Beneficiário: Susana Marta Isay Saad
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 16/07940-7 - Impacto de bebidas fermentada probiótica de soja suplementada com subprodutos de acerola sobre a composição e a atividade metabólica da microbiota intestinal de obesos e eutróficos avaliados in vitro
• Beneficiário: Antônio Diogo Silva Vieira
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado