Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations

Calvete-Torre, Inés; Sabater, Carlos; Antón, María José; Moreno, F. Javier; Riestra, Sabino; Margollés, Abelardo; Ruíz, Lorena

doi:10.1016/j.foodhyd.2022.107958

Cited by 34 publications

(23 citation statements)

References 69 publications

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“…In this regard, previous studies dealing with fecal fermentation experiments of apple pomace and pectin frac-tions reported similar increases in the abundance of Lachnospira members that could be attributed to the neutral sugar content of polysaccharide chains. 17 Similar associations between SCFA levels and the abundance of these taxa were also reported 17 in agreement with the present study.…”

Section: Papersupporting

confidence: 92%

“…These results provide an experimental demonstration that pectin containing prebiotic ingredients can be metabolized, to a certain extent, by the disrupted microbiome in colitis models, as previously suggested through in silico 18 and in vitro investigations. 17 It should be noted that despite its content in prebiotic pectins, the apple pomace, as incorporated in the animals feed, is a complex mixture of ingredients; 16 hence, the possibility that other apple pomace components may be affecting the inflammatory response observed in the animals cannot be ruled out. Overall, our results warrant further investigation incorporating well-defined purified substrates for comparison, as well as Food & Function Paper long-term evaluation of a comprehensive array of health and disease biomarkers associated with consumption of foodstuffs incorporating apple pomace.…”

Section: Discussionmentioning

confidence: 99%

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Gut microbiota modulation and effects of a diet enriched in apple pomace on inflammation in a DSS-induced colitis mouse model

Calvete-Torre,

Sabater,

Cantabrana

et al. 2024

Food Funct.

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Section: Papersupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Gut microbiota modulation and effects of a diet enriched in apple pomace on inflammation in a DSS-induced colitis mouse model

Calvete-Torre,

Sabater,

Cantabrana

et al. 2024

Food Funct.

Self Cite

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“…This nding con rms a previous report, whereby, a polysaccharide containing arabinose correlated positively with the relative abundance of Akkermansia. 32 OTUs of the Muribaculaceae were increased in the CS (OTUs 28, 8, 43, 30, 23, 44, and 38) and BSP (OTUs 28, 8, 43, 30, 23, 33, and 44) groups of sulfated polysaccharides (Figure 6). Three OTUs in the genera Bi dobacterium (OTU 15) and Lactobacillus (OTUs 74 and 7) were higher in the KGM and INU groups.…”

Section: Effect Of Dietary Polysaccharides With Different Structure O...mentioning

confidence: 99%

Impact of structurally diverse polysaccharides on colonic mucin O-glycosylation and gut microbiota

Zhao¹,

Zhang²,

Nan³

et al. 2023

Preprint

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Understanding how dietary polysaccharides affect mucin O-glycosylation and gut microbiota could provide nutrition-based treatments for individuals. In this study, the O-glycan profile and gut microbiome were investigated in C57BL/6J mice fed six structurally diverse dietary polysaccharides and a mixture of six fibers. Dietary polysaccharides increased total O-glycans mainly by increasing neutral glycans. Highly branched arabinogalactan significantly increased the level of terminally fucosylated core 1 O-glycans; whereas linear chains polysaccharides including pectin, konjac glucomannan, oligofructose (inulin), and mixture favored terminally di-fucosylated O-glycans. The last three also significantly lowered the level of sulfated O-glycans and sialylated mono-fucosylated O-glycans. Mixed polysaccharides had a synergistic effect, more significantly increasing fucosylated neutral glycans while decreasing acidic glycans, and stimulated microbial richness and diversity. Dietary polysaccharides containing arabinose and sulfate groups enhancedthe relative abundances of Akkermansia and Muribaculaceae, respectively. This systematic comparison reveals the relationship between dietary polysaccharide structure, mucin O-glycan composition, and intestinal microorganisms.

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“…A substantial portion of this waste is produced by food processing facilities [ 259 ]. The waste generated is often rich in lipids, proteins and carbohydrates, the direct disposal of which can be harmful to the environment [ 260 , 261 , 262 , 263 ]. Many current food production methods are not sustainable and are proving to be detrimental to the environment.…”

Section: Food Waste Valorisationmentioning

confidence: 99%

The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

Srinivas

O’Sullivan

Cotter

et al. 2022

Foods

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The microbial communities present within fermented foods are diverse and dynamic, producing a variety of metabolites responsible for the fermentation processes, imparting characteristic organoleptic qualities and health-promoting traits, and maintaining microbiological safety of fermented foods. In this context, it is crucial to study these microbial communities to characterise fermented foods and the production processes involved. High Throughput Sequencing (HTS)-based methods such as metagenomics enable microbial community studies through amplicon and shotgun sequencing approaches. As the field constantly develops, sequencing technologies are becoming more accessible, affordable and accurate with a further shift from short read to long read sequencing being observed. Metagenomics is enjoying wide-spread application in fermented food studies and in recent years is also being employed in concert with synthetic biology techniques to help tackle problems with the large amounts of waste generated in the food sector. This review presents an introduction to current sequencing technologies and the benefits of their application in fermented foods.

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Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations

Cited by 34 publications

References 69 publications

Gut microbiota modulation and effects of a diet enriched in apple pomace on inflammation in a DSS-induced colitis mouse model

Gut microbiota modulation and effects of a diet enriched in apple pomace on inflammation in a DSS-induced colitis mouse model

Impact of structurally diverse polysaccharides on colonic mucin O-glycosylation and gut microbiota

The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

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