TY - JOUR

T1 - Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode

AU - Cheng, Yuxin

AU - Wu, Ting

AU - Chu, Xueqi

AU - Tang, Shuxin

AU - Cao, Weiwei

AU - Liang, Fuqiang

AU - Fang, Yajing

AU - Pan, Siyi

AU - Xu, Xiaoyun

PY - 2020

Y1 - 2020

N2 - As a by-product of juice industry, blueberry pomace is still a rich source of phytochemicals with potential benefits for human health. However, studies about blueberry pomace utilization are insufficient. In this study, the blueberry pomace was fermented by the probiotic Lactobacillus casei and the potential function of fermented blueberry pomace (FBP) was evaluated, including the antioxidant activity, the regulation of fecal microbiota and the production of short chain fatty acids (SCFA). The results showed that FBP obtained improved antioxidant activity which was positively correlated with the content of polyphenols. The microbiota community structure was improved by FBP through inhibiting Escherichia coli, Enterococcus and the ratio of Firmicutes and Bacteroidetes as well as improving Bifidobacterium, Ruminococcus, Lactobacillus, Akkermansia and butyrate-producing bacteria. The SCFA, especially acetic, butyric and lactic acids, were remarkably increased because of FBP-supplementation. Further, UPLC-MS analysis showed that forty-six phenolic compounds were detected in FBP while only thirty-eight in non-fermented blueberry pomace (NFBP), explaining the speculation of this study that the phytochemicals in FBP might increase the gut-improving function. This study suggested that the Lactobacillus casei-fermentation was useful for utilizing blueberry pomace as a potential candidate for functional foods.

AB - As a by-product of juice industry, blueberry pomace is still a rich source of phytochemicals with potential benefits for human health. However, studies about blueberry pomace utilization are insufficient. In this study, the blueberry pomace was fermented by the probiotic Lactobacillus casei and the potential function of fermented blueberry pomace (FBP) was evaluated, including the antioxidant activity, the regulation of fecal microbiota and the production of short chain fatty acids (SCFA). The results showed that FBP obtained improved antioxidant activity which was positively correlated with the content of polyphenols. The microbiota community structure was improved by FBP through inhibiting Escherichia coli, Enterococcus and the ratio of Firmicutes and Bacteroidetes as well as improving Bifidobacterium, Ruminococcus, Lactobacillus, Akkermansia and butyrate-producing bacteria. The SCFA, especially acetic, butyric and lactic acids, were remarkably increased because of FBP-supplementation. Further, UPLC-MS analysis showed that forty-six phenolic compounds were detected in FBP while only thirty-eight in non-fermented blueberry pomace (NFBP), explaining the speculation of this study that the phytochemicals in FBP might increase the gut-improving function. This study suggested that the Lactobacillus casei-fermentation was useful for utilizing blueberry pomace as a potential candidate for functional foods.

KW - Antioxidant

KW - Blueberry pomace

KW - Fecal microbiota

KW - Lactobacillus casei

KW - Short chain fatty acids

U2 - 10.1016/j.lwt.2020.109260

DO - 10.1016/j.lwt.2020.109260

M3 - Journal article

AN - SCOPUS:85081124548

VL - 125

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

M1 - 109260

ER -