Acerola (Malpighia glabraL.) and guava (Psidium guayabaL.) industrial processing by-products stimulate probioticLactobacillusandBifidobacteriumgrowth and induce beneficial changes in colonic microbiota

摘要

Aims This study evaluated whether by-products from industrial processing of acerola (Malpighia glabraL.; AB) and guava (Psidium guajavaL.; GB) fruit may stimulate the growth and metabolism of probioticLactobacillusandBifidobacteriumand induce changes in human colonic microbiota. Methods and Results The ability of non-digested and digested AB or GB to stimulate the growth ad metabolism ofLactobacillus acidophilusLA-05,Lactobacillus caseiL-26 andBifidobacterium animalissubsp.lactisBB-12 was evaluated. Changes in populations of distinct bacterial groups of human colonic microbiota induced by digested AB and GB were evaluated using anin vitrocolonic fermentation system. Non-digested and digested AB and GB favoured probiotic growth. No difference among counts of probiotics in media with glucose, fructooligosaccharides and non-digested and digested AB and GB was found during a 48-h cultivation. Cultivation of probiotics in media with non-digested and digested AB and GB resulted in decreased pH, increased organic acid production and sugar consumption over time. Digested AB and GB caused overall beneficial changes in abundance ofBifidobacteriumspp.,Lactobacillus-Enterococcus,Eubacterium rectall-Clostridium coccoidesandBacteroides-Provotellapopulations, besides to decrease the pH and increase the short-chain fatty acid production during a 24-hin vitrocolonic fermentation. Conclusion AB and GB could be novel prebiotic ingredients because they can stimulate the growth and metabolism of probiotics and induce overall beneficial changes in human colonic microbiota. Significance and Impact of the Study AB and GB stimulated the growth and metabolism of probiotics, in addition to induce beneficial alterations in human colonic microbiota composition and increase short-chain fatty acid production. These results characterize AB and GB as potential prebiotic ingredients and fruit processing by-products as sources of added-value compounds.