Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota
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Título: | Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota |
Autor/a: | Gullón Estévez, Beatriz Pereira, Miguel F. Mestres, Christian Hounhouigan, Joseph Pallet, Dominique Alonso, José Luis Pintado, Manuela |
Centro/Departamento: | Universidade de Santiago de Compostela. Departamento de Enxeñaría Química |
Palabras chave: | Cereal | Akpan | Prebiotic | Functional food | FISH | |
Data: | 2015 |
Editor: | Elsevier |
Cita bibliográfica: | Journal of Functional Foods, Volume 19, Part A, December 2015, Pages 545-553 |
Resumo: | The effect of Akpan (yoghurt-like product) consumption on the human intestinal microbiota was examined. The prebiotic potential of Akpan was assessed by in vitro fermentation using, as inocula, individual probiotic strains and faecal samples from three healthy donors. In this latter case, the prebiotic activity was assessed through the quantification of short chain fatty acid (SCFA) production, the evolution of the pH and the evaluation of dynamic bacterial population by fluorescent in situ hybridization (FISH). Results demonstrated that Akpan was metabolized after 44 h of fermentation, exerting a prebiotic effect, similar to that observed for fructooligosaccharides (FOS). All the considered bacterial groups significantly increased after Akpan and FOS fermentation. Under the tested conditions, no significant differences between the SCFA concentration produced by Akpan and FOS after of incubation were detected. Our findings contribute to support the utilization of Akpan as a functional food with potential beneficial effects on gastrointestinal health |
Versión do editor: | https://doi.org/10.1016/j.jff.2015.09.026 |
URI: | http://hdl.handle.net/10347/24285 |
DOI: | 10.1016/j.jff.2015.09.026 |
ISSN: | 1756-4646 |
Dereitos: | © 2015 Published by Elsevier Ltd. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license (https://creativecommons.org/licenses/by-nc-nd/4.0/) Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
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© 2015 Published by Elsevier Ltd. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license (https://creativecommons.org/licenses/by-nc-nd/4.0/)
© 2015 Published by Elsevier Ltd. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license (https://creativecommons.org/licenses/by-nc-nd/4.0/)