Teresa Esposito, Maria, Calle, Yolanda, Behrends, Volker ORCID: https://orcid.org/0000-0003-4855-5497 and Costabile, Adele (2022) Cerrado and Pantanal fruit flours affect gut microbiota composition in healthy and post-COVID-19 individuals: An in vitro pilot fermentation study. International Journal of Food Science and Technology, 59 (5). ISSN 0950-5423

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Abstract

Cerrado and Pantanal plants can provide fruits with high nutritional value and antioxidants. This study aims to evaluate four fruit flours (from jatobá pulp, cumbaru almond, bocaiuva pulp and bocaiuva almond) and their effects on the gut microbiota in healthy (HD) and post-COVID-19 individuals (PC). An in vitro batch system was carried out, the microbiota was analysed by 16S rRNA amplicon sequencing and the short-chain fatty acids (SCFAs) ratio was determined. Furthermore, the effect of jatobá pulp flour oil (JAO) on cell viability, oxidative stress and DNA damage was investigated in a myelomonocytic cell line. Beyond confirming a microbiota imbalance in PC, we identified flourspecific effects: i) reduction of Veillonellaceae with jatobá extract in PC samples;decrease in Akkermansia with jatoba and cumbaru flours; iii) decreasing trend of
Faecalibacterium and Ruminococcus with all flours tested, with the exception of the bocaiuva almond in HD samples for Ruminococcus; and iv) increase in Lactobacillus and Bifidobacterium in PC samples with bocaiuva almond flour. JAO displayed antioxidant properties protecting cells from daunorubicin-induced cytotoxicity, oxidative stress, and DNA damage. The promising microbiota modulating abilities of some flours and the chemopreventive effects of JAO deserve to be further explored in human intervention
studies.

Item Type:	Article
Identifier:	10.1111/ijfs.16274
Keywords:	Acrocomia aculeata, Dipteryx alata Vogel, Hymenaea courbaril, short-chain fatty acids (SCFAs), antioxidants, gut microbiota
Subjects:	Natural sciences > Cell and molecular biology
Depositing User:	Volker Behrends
Date Deposited:	22 Apr 2024 10:49
Last Modified:	22 Apr 2024 10:49
URI:	https://repository.uwl.ac.uk/id/eprint/11366

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