Dados do Trabalho

Título

IMPACTS OF BACABA FRUIT FERMENETD WITH PROBIOTICS ON GUT MICROBIOTA

Introdução

Bacaba (Oenocarpus bacaba Mart.) is an underexploited Amazon fruit rich in polyphenols that may serve as substrate for probiotics survival. Probiotic fermentation can increase the bioaccessibility of fruit bioactives and positively modulate gut microbiota composition and metabolism. The effects of bacaba fruit fermented with probiotics on gut microbiota remains unknown. This study assessed the effects of bacaba
pulp fermentation with Lacticaseibacillus casei (LC1) on phenolics bioaccessibility and the impacts of the fermented pulp on fecal microbiota of healthy adults.

Material e Métodos

Fermentation of bacaba pulp was carried out with LC1 (8 log CFU/g) at 37 °C for 48 h. Phenolics and were determined through HPLC before and after the fermentation. The bioaccessibility was evaluated using MINEKUS protocol. Fecal fermentation was done with feces from healthy volunteers (25-45 years) recruited following exclusion criteria. LC1 fermented bacaba pulp and non-fermented pulp (control) were added to an in vitro system and fermented for 48 h. Before and after fecal fermentation bacterial groups were identified via high-throughput sequencing of 16S rRNA V3/V4 region using a MiSeq Sequencing System.

Resultados e Discussão

LC1 counts after bacaba pulp fermentation were 8.64 log CFU/mL, as required for probiotic products. LC1 fermentation increased concentration of resveratrol, procyanidin B1, isorhamnetin, catechin, epicatechin, procyanidin B2 and myricetin and the bioaccessibility of different phenolics. LC1 fermented bacaba pulp increased the abundance of the phyla Euryarchaeota, Desulfobacteota, Proteobacteria and decreased the abundance of Actinobacteriota, Bacteroidota, Firmicutes and Verrucomicrobiota in the fecal microbiota of healthy individuals. At the family level, the LC1 fermented bacaba pulp increased the abundance of Acidaminococcaceae, Desulfovibrionaceae, Enterobacteriaceae, Peptostreptococcaceae and decreased the abundance of Bacteroidaceae, Lachnospiraceae and Ruminococcaceae.

Conclusão

Microbial groups increased by LC1 fermented bacaba pulp include acetate and butyrate producers related to beneficial effects on human health. These findings provide theoretical evidence to characterize the fermented bacaba pulp as a functional food.