Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/79145

TitleImpact of circular brewer's spent grain flour after in vitro gastrointestinal digestion on human gut microbiota
Author(s)Lopes, Maria Teresa
Catarino, Marcelo D.
Vilas-Boas, Ana A.
Ribeiro, Tânia B.
Campos, Débora A.
Teixeira, J. A.
Pintado, Manuela
Keywordsin vitro digestion
phenolic compounds
antioxidant activity
prebiotic activity
human gut microbiota
Issue date30-Jul-2022
PublisherMDPI
JournalFoods
CitationLopes, Maria Teresa; Catarino, Marcelo D.; Vilas-Boas, Ana A.; Ribeiro, Tânia B.; Campos, Débora A.; Teixeira, José A.; Pintado, Manuela, Impact of circular brewer's spent grain flour after in vitro gastrointestinal digestion on human gut microbiota. Foods, 11(15), 2279, 2022
Abstract(s)Brewer’s spent grain (BSG) solid residues are constituted by dietary fibre, protein, sugars, and polyphenols, which can have potential effects on human health. In this study, for the first time, the flours obtained from solid residues of solid-liquid extraction (SLE) and ohmic heating extraction (OHE) were applied throughout the gastrointestinal digestion simulation (GID), in order to evaluate their prebiotic potential and in vitro human gut microbiota fermentation. The results showed that the digestion of BSG flours obtained by the different methods lead to an increase throughout the GID of total phenolic compounds (SLE: from 2.27 to 7.20 mg gallic acid/g BSG—60% ethanol:water (v/v); OHE: 2.23 to 8.36 mg gallic acid/g BSG—80% ethanol:water (v/v)) and consequently an increase in antioxidant activity (ABTS—SLE: from 6.26 to 13.07 mg ascorbic acid/g BSG—80% ethanol:water (v/v); OHE: 4.60 to 10.60 mg ascorbic acid/g BSG—80% ethanol:water (v/v)—ORAC—SLE: 3.31 to 14.94 mg Trolox/g BSG—80% ethanol:water (v/v); OHE: from 2.13 to 17.37 mg Trolox/g BSG—60% ethanol:water (v/v)). The main phenolic compounds identified included representative molecules such as vanillic and ferulic acids, vanillin and catechin, among others being identified and quantified in all GID phases. These samples also induced the growth of probiotic bacteria and promoted the positive modulation of beneficial strains (such as Bifidobacterium spp. and Lactobacillus spp.) present in human faeces. Moreover, the fermentation by human faeces microbiota also allowed the production of short chain fatty acids (acetic, propionic, and butyric). Furthermore, previous identified polyphenols were also identified during fecal fermentation. This study demonstrates that BSG flours obtained from the solid residues of SLE and OHE extractions promoted a positive modulation of gut microbiota and related metabolism and antioxidant environment associated to the released phenolic compounds.
TypeArticle
URIhttps://hdl.handle.net/1822/79145
DOI10.3390/foods11152279
ISSN2304-8158
Publisher versionhttps://www.mdpi.com/2304-8158/11/15/2279
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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