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TitleImpact of functional flours from pineapple by-products on human intestinal microbiota
Author(s)Campos, Débora A.
Coscueta, Ezequiel R.
Vilas-Boas, Ana A.
Silva, Sara
Teixeira, J. A.
Pastrana, Lorenzo M.
Pintado, Maria Manuela
KeywordsFunctional flours
Dietary fibre
GIT simulation
Human gut microbiota
Issue dateApr-2020
JournalJournal of Functional Foods
CitationCampos, Débora A.; Coscueta, Ezequiel R.; Vilas-Boas, Ana A.; Silva, Sara; Teixeira, José A.; Pastrana, Lorenzo M.; Pintado, Maria Manuela, Impact of functional flours from pineapple by-products on human intestinal microbiota. Journal of Functional Foods, 67(103830), 2020
Abstract(s)Solid fractions from pineapple stems and peels are constituted by structural carbohydrates coupled with dietary fibre, simple sugars, but also vitamins and polyphenols, which together can have potential effects on human health. The present studies report for the first time the bioavailability and bioaccessibility of pineapple by-products fractions throughout simulated gastrointestinal tract, evaluates prebiotic potential and in vitro human microbiota fermentation. The pineapple flours promoted the human faeces fermentation through growth of beneficial strains, being corroborated by the decrease of simple sugars and the production of healthy organic acids (acetic, propionic and butyric acids) - well known short chain fatty acids. On the other hand, a high phenolic compounds content was release through flours digestion, developing an antioxidant environment within human gut. Thus, was possible to conclude that pineapple flour promoted a positive modulation in the overall system, proving a synergetic interaction of dietary fibre and polyphenols upon human microbiota.
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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