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Development of fermented Atemoya (Annona cherimola × Annona squamosa)-Amazake increased intestinal next-generation probiotics.
Shi, Yeu-Ching; Wu, She-Ching; Lin, Yi-Ching; Zheng, Yu-Juan; Huang, Cheng-Hao; Lee, Bao-Hong.
Afiliación
  • Shi YC; Department of Food Sciences, National Chiayi University, Chiayi, Taiwan.
  • Wu SC; Department of Food Sciences, National Chiayi University, Chiayi, Taiwan. Electronic address: scwu@mail.ncyu.edu.tw.
  • Lin YC; Department of Horticultural Science, National Chiayi University, Chiayi, Taiwan.
  • Zheng YJ; Department of Horticultural Science, National Chiayi University, Chiayi, Taiwan.
  • Huang CH; Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan, Taiwan.
  • Lee BH; Department of Horticultural Science, National Chiayi University, Chiayi, Taiwan. Electronic address: bhlee@mail.ncyu.edu.tw.
Food Chem ; 459: 140373, 2024 Nov 30.
Article en En | MEDLINE | ID: mdl-38986198
ABSTRACT
Akkermansia muciniphila and Faecalibacterium prausnitzii are next-generation probiotics, which has been reported to protect disease and effectively utilize various carbohydrates (starch and pectin) as nutrients for growth. Atemoya exhibiting fruity flavor, which is suitable for enhancing aroma and attenuating unpleasant taste caused by the koji metabolites. Results indicated that malic acid was increased (from 42.4 to 70.1 mg/100 g) in fermented Atemoya-Amazake. In addition, fermented Atemoya-Amazake elevated growthes in A. muciniphila and F. prausnitzii. Similarly, the populations of Parabacteroides (5.7 fold) and Akkermansia (1.66 fold) were elevated by fermented Atemoya-Amazake treatment in an in vitro simulated gastrointestinal system compared to the control group. Results revealed that fermented Atemoya-Amazake modulated the intestinal microbiota through increasing the production of short-chain fatty acids (exhibiting anti-pathogenic activity) for 2.1, 2.5, 2.6, and 2.1 folds in acetic acid, propionic acid, isobutyric acid, and butyric acid, respectively; suggesting this fermented Atemoya-Amazake could be applied in intestinal protection.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Probióticos / Annona / Fermentación / Microbioma Gastrointestinal Límite: Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: Taiwán Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Probióticos / Annona / Fermentación / Microbioma Gastrointestinal Límite: Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: Taiwán Pais de publicación: Reino Unido