An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model
作者： Ana Luiza Rocha Faria Duque , Magali Monteiro , Maria Angela Tallarico Adorno , Isabel Kimiko Sakamoto , Katia Sivieri
DOI: 10.1016/J.FOODRES.2016.03.028
关键词: Bifidobacterium 、 Prebiotic 、 Clostridium 、 Orange juice 、 Fermentation 、 Food science 、 Lactobacillus 、 Gut flora 、 Biology 、 Population
摘要: Abstract The aim of this research was to evaluate the influence fresh orange juice (FOJ) and pasteurized (POJ) on gut microbiota using Simulator Human Intestinal Microbial Ecosystem (SHIME®) in a long-term experiment. SHIME® vessels were used investigate fermentation throughout colon assess changes microbial composition metabolites (short-chain fatty acids, or — SCFA, ammonium). Antioxidant activity also evaluated. FOJ increased (p ≤ 0.05) Lactobacillus spp., Enterococcus Bifidobacterium Clostridium spp. reduced enterobacteria. POJ PCR-DGGE analysis showed reduction total bacteria population richness values. butyric, acetic, propionic acid concentrations, whereas ammonium production reduced. High values antioxidant observed as result treatments. Principal component indicated that both juices had positive microbiota. found exhibit selective prebiotic activity, particularly terms This finding is agreement with increases SCFAs commensal bacteria, well decreases levels, though
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