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- Title
Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber.
- Authors
Nissen, Lorenzo; Casciano, Flavia; Chiarello, Elena; Di Nunzio, Mattia; Bordoni, Alessandra; Gianotti, Andrea; Ramos-Romero, Sara
- Abstract
The use of olive pomace could represent an innovative and low-cost strategy to formulate healthier and value-added foods, and bakery products are good candidates for enrichment. In this work, we explored the prebiotic potential of bread enriched with Polyphenol Rich Fiber (PRF), a defatted olive pomace byproduct previously studied in the European Project H2020 EcoProlive. To this aim, after in vitro digestion, the PRF-enriched bread, its standard control, and fructo-oligosaccharides (FOS) underwent distal colonic fermentation using the in vitro colon model MICODE (multi-unit colon gut model). Sampling was done prior, over and after 24 h of fermentation, then metabolomic analysis by Solid Phase Micro Extraction Gas Chromatography Mass Spectrometry (SPME GCMS), 16S-rDNA genomic sequencing of colonic microbiota by MiSeq, and absolute quantification of main bacterial species by qPCR were performed. The results indicated that PRF-enriched bread generated positive effects on the host gut model: (i) surge in eubiosis; (ii) increased abundance of beneficial bacterial groups, such as Bifidobacteriaceae and Lactobacillales; (iii) production of certain bioactive metabolites, such as low organic fatty acids; (iv) reduction in detrimental compounds, such as skatole. Our study not only evidenced the prebiotic role of PRF-enriched bread, thereby paving the road for further use of olive by-products, but also highlighted the potential of the in vitro gut model MICODE in the critical evaluation of functionality of food prototypes as modulators of the gut microbiota.
- Subjects
DIETARY fiber; BIOLOGICAL models; IN vitro studies; FERMENTED foods; PREBIOTICS; BREAD; POLYPHENOLS; COLON (Anatomy); SEQUENCE analysis; ENRICHED foods; METABOLOMICS; GUT microbiome; GAS chromatography; MASS spectrometry; GENOMICS; OLIVE; POLYMERASE chain reaction; FERMENTATION
- Publication
Nutrients, 2021, Vol 13, Issue 3, p787
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu13030787