Plant extracts as natural modulators of gut microbiota community structure and functionality
The main objective of this work was to evaluate the effect that several plant extracts (currently sold as functional ingredients) have on gut microbiota community structure and functionality. Plant extracts were submitted to an in vitro digestion and fecal fermentation. Overall, plant extracts showe...
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doaj-29e1a8787f1e4943a8bbde9bda6acedc2020-12-09T06:25:07ZengElsevierHeliyon2405-84402020-11-01611e05474Plant extracts as natural modulators of gut microbiota community structure and functionalityS. Pérez-Burillo0D. Hinojosa-Nogueira1S. Pastoriza2J.A. Rufián-Henares3Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, SpainDepartamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, SpainDepartamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, SpainDepartamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain; Corresponding author.The main objective of this work was to evaluate the effect that several plant extracts (currently sold as functional ingredients) have on gut microbiota community structure and functionality. Plant extracts were submitted to an in vitro digestion and fecal fermentation. Overall, plant extracts showed a marked inhibitory activity when compared to basal conditions. However, they also favored the growth of some bacteria such as Coprococcus and Butyricimonas, two butyrate producers. Especially interesting was tea extract which inhibited the growth of the genus Escherichia/Shigella, known to involve species related with gastrointestinal disorders. Additionally, tea extract increased the growth of Faecalibacterium, a known butyrate producer. Regarding short chain fatty acids production, while plant extracts reduced acetate production, butyrate was increased for most samples, especially tea extract. Propionate production was less affected in comparison with basal conditions. Fermentation by gut microbiota also modified the antioxidant capacity (assessed via DPPH, FRAP and Folin-Ciocalteu methods).http://www.sciencedirect.com/science/article/pii/S2405844020323173Food scienceMicrobiologyPlant extractPhytochemicalsGut microbiotaShort chain fatty acids |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
S. Pérez-Burillo D. Hinojosa-Nogueira S. Pastoriza J.A. Rufián-Henares |
spellingShingle |
S. Pérez-Burillo D. Hinojosa-Nogueira S. Pastoriza J.A. Rufián-Henares Plant extracts as natural modulators of gut microbiota community structure and functionality Heliyon Food science Microbiology Plant extract Phytochemicals Gut microbiota Short chain fatty acids |
author_facet |
S. Pérez-Burillo D. Hinojosa-Nogueira S. Pastoriza J.A. Rufián-Henares |
author_sort |
S. Pérez-Burillo |
title |
Plant extracts as natural modulators of gut microbiota community structure and functionality |
title_short |
Plant extracts as natural modulators of gut microbiota community structure and functionality |
title_full |
Plant extracts as natural modulators of gut microbiota community structure and functionality |
title_fullStr |
Plant extracts as natural modulators of gut microbiota community structure and functionality |
title_full_unstemmed |
Plant extracts as natural modulators of gut microbiota community structure and functionality |
title_sort |
plant extracts as natural modulators of gut microbiota community structure and functionality |
publisher |
Elsevier |
series |
Heliyon |
issn |
2405-8440 |
publishDate |
2020-11-01 |
description |
The main objective of this work was to evaluate the effect that several plant extracts (currently sold as functional ingredients) have on gut microbiota community structure and functionality. Plant extracts were submitted to an in vitro digestion and fecal fermentation. Overall, plant extracts showed a marked inhibitory activity when compared to basal conditions. However, they also favored the growth of some bacteria such as Coprococcus and Butyricimonas, two butyrate producers. Especially interesting was tea extract which inhibited the growth of the genus Escherichia/Shigella, known to involve species related with gastrointestinal disorders. Additionally, tea extract increased the growth of Faecalibacterium, a known butyrate producer. Regarding short chain fatty acids production, while plant extracts reduced acetate production, butyrate was increased for most samples, especially tea extract. Propionate production was less affected in comparison with basal conditions. Fermentation by gut microbiota also modified the antioxidant capacity (assessed via DPPH, FRAP and Folin-Ciocalteu methods). |
topic |
Food science Microbiology Plant extract Phytochemicals Gut microbiota Short chain fatty acids |
url |
http://www.sciencedirect.com/science/article/pii/S2405844020323173 |
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