A fibre and phenolic-rich flour from Isabel grape by-products with stimulatory effects on distinct probiotics and beneficial impacts on human colonic microbiota in vitro

Abstract

This study evaluated the effects of a fibre and phenolic‐rich flour (IGF) prepared from Isabel grape by‐products on the growth and metabolism of different probiotics and distinct bacterial populations part of the human intestinal microbiota during an in vitro colonic fermentation. IGF was submitted to simulated gastrointestinal digestion before use in the experiments. IGF favoured the growth of the probiotics Lactobacillus acidophilus La‐05, L. casei L‐26 and Bifidobacterium lactis Bb‐12, with viable counts of >7 log CFU per ml, as well as caused decreases in pH values and increases in organic acid production in the growth medium during 48 h of cultivation. IGF increased the population of beneficial micro‐organisms forming the human intestinal microbiota, particularly Lactobacillus spp., decreased the pH values, and increased the lactic acid and short‐chain fatty acid (acetic, butyric and propionic acids) production during 24 h of in vitro colonic fermentation. These results indicate the potential prebiotic effects of IGF, which should represent a novel sustainable added‐value ingredient with functional properties and gut‐health benefits.

Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review

“…Bordiga et al [ 30 ] assessed the potential prebiotic activity toward L. plantarum (P17630) and L. acidophilus (P18806) of different oligosaccharidic fractions obtained before and after distillation of grape seed pomace and they claimed that oligosaccharidic fractions improved the growth of L. acidophilus (P18806) during in vitro fermentation. Silva et al [ 57 ] evaluated the stimulatory effects of a flour produced from Isabel grape by-products (peels and seeds) on the growth and metabolism of different probiotic strains and bacterial populations of the intestinal microbiota during an in vitro colonic fermentation. The by-product flour showed stimulatory effects on probiotics causing increased viable counts, decreased pH values, and stimulated the increase of the population of beneficial microorganisms, accompanied by the production of lactic acid and short-chain fatty acids.…”