Browsing by Subject "prebiotic effect"

Now showing 1 - 3 of 3
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    Dietary-Fibre-Rich Fractions Isolated from Broccoli Stalks as a Potential Functional Ingredient with Phenolic Compounds and Glucosinolates
    (MDPI, 2022-11-01) Periago, María Jesús; Núñez-Gómez, Vanesa; Baenas, Nieves; Moreno, Diego; González-Barrio, Rocío
    The Brassica oleracea industry generates large amounts of by-products to which value could be added because of the characteristics of their composition. The aim was to extract different fibre fractions from broccoli stalks to obtain potential new added-value ingredients. Using an ethanol and water extraction procedure, two fibre-rich fractions (total fibre fraction, TFB, and insoluble fibre fraction, IFB) were obtained. These fractions were analysed to determine the nutritional, (poly)phenols and glucosinolates composition and physicochemical properties, comparing the results with those of freeze-dried broccoli stalks (DBS). Although TFB showed a higher content of total dietary fibre, IFB had the same content of insoluble dietary fibre as TFB (54%), better hydration properties, higher content of glucosinolates (100 mg/100 g d.w.) and (poly)phenols (74.7 mg/100 g d.w.). The prebiotic effect was evaluated in IFB and compared with DBS by in vitro fermentation with human faecal slurries. After 48 h, the short-chain fatty acid (SCFA) production was higher with IFB than with DBS because of the greater presence of both uronic acids, the main component of pectin, and (poly)phenols. These results reveal that novel fibre-rich ingredients—with antioxidant, technological and physiological effects—could be obtained from broccoli stalks by using green extraction methods.
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    In Vitro Modulation of Gut Microbiota and Metabolism by Cooked Cowpea and Black Bean
    (2020) Pereira-wilson, C.; Ros Berruezo, Gaspar Francisco; Teixeira-Guedes, Catarina; López-Nicolás, Rubén; Sánchez Moya, Teresa; Tecnología de Alimentos, Nutrición y Bromatología
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    In Vitro Modulation of Gut Microbiota and Metabolism by Cooked Cowpea and Black Bean
    (2020-07-01) Teixeira-Guedes, Catarina; Pereira-Wilson, Cristina; Ros-Berruezo, Gaspar; López-Nicolás, Rubén; Sánchez Moya, Teresa; Tecnología de Alimentos, Nutrición y Bromatología
    Legumes are a rich source of a wide range of compounds that may represent an important tool to overcome gut dysbiosis. In this work, the prebiotic potential of two cooked legumes (cowpea and black bean) was investigated in comparison with potato:beef mixture, as substrates in batch faecal culture fermentation. Prior to the fermentation, all the samples were in vitro digested, passing through three phases, namely mouth, gastric and small intestine simulation, and then in vitro fermented for 6, 24 and 48 h. The shift of pH, production of gas and short-chain fatty acids (SCFAs) and changes in gut microbiota were evaluated along the fermentation time. The pH decreased significantly over time in all media with fermentable sources when compared with the negative control. Gas production was higher in the media containing fermentable source than in the negative control and decreased with fermentation time. The concentration of SCFAs increased over time and it was significantly higher for both legumes than in inulin (positive control) and potato:beef meal. Acetate was the major SCFAs produced during fermentation, particularly in media containing legumes. Both legumes presented a strong prebiotic e ect on gut microbiota, showing a significant increase in Bifidobacterium and Lactobacillus. These results suggest that consumption of cooked cowpea and black bean, used alone or as an ingredient of novel functional foods, may contribute to improving intestinal health and therefore human health promotion.