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Nutraceutical formulations combining Limosilactobacillus fermentum, quercetin, and or resveratrol with beneficial impacts on the abundance of intestinal bacterial populations, metabolite production, and antioxidant capacity during colonic fermentation.
Brito Sampaio, Karoliny; Luiz de Brito Alves, José; Mangueira do Nascimento, Yuri; Fechine Tavares, Josean; Sobral da Silva, Marcelo; Dos Santos Nascimento, Davi; Dos Santos Lima, Marcos; Priscila de Araújo Rodrigues, Noádia; Fernandes Garcia, Estefânia; Leite de Souza, Evandro.
Afiliação
  • Brito Sampaio K; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
  • Luiz de Brito Alves J; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
  • Mangueira do Nascimento Y; Institute for Research in Drugs and Medicines, Federal University of Paraíba, João Pessoa, PB, Brazil.
  • Fechine Tavares J; Institute for Research in Drugs and Medicines, Federal University of Paraíba, João Pessoa, PB, Brazil.
  • Sobral da Silva M; Institute for Research in Drugs and Medicines, Federal University of Paraíba, João Pessoa, PB, Brazil.
  • Dos Santos Nascimento D; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
  • Dos Santos Lima M; Department of Food Technology, Federal Institute of Sertão de Pernambuco, PE, Brazil.
  • Priscila de Araújo Rodrigues N; Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, PB, Brazil.
  • Fernandes Garcia E; Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, PB, Brazil.
  • Leite de Souza E; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil. Electronic address: els@academico.ufpb.br.
Food Res Int ; 161: 111800, 2022 11.
Article em En | MEDLINE | ID: mdl-36192946
This study evaluated the impacts of different nutraceutical formulations combining Limosilactobacillus fermentum 296 (∼10 log CFU/mL), quercetin (QUE, 160 mg), and or resveratrol (RES, 150 mg) on the relative abundance of various intestinal bacterial populations, production of microbial metabolites, and antioxidant capacity during 48 h of in vitro colonic fermentation. The nutraceutical formulations increased the relative abundance of Lactobacillus spp./Enterococcus spp. and Bifidobacterium spp. and decreased the relative abundance of Bacteroides spp./Prevotella spp., Clostridium histolyticum, and E. rectale/C. coccoides during the colonic fermentation. Medium with the formulation containing L. fermentum, QUE, and RES had the highest prebiotic indexes, indicating synergistic or additive interaction between QUE and RES to modulate the intestinal microbiota. The nutraceutical formulations increased the production of bioactive metabolites and antioxidant capacity in the colonic fermentation media. The results indicate the capability of the tested nutraceutical formulations to beneficially modulate the composition and metabolite production of human intestinal microbiota and increase the antioxidant capacity in the intestinal environment.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Limosilactobacillus fermentum / Antioxidantes Limite: Humans Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Limosilactobacillus fermentum / Antioxidantes Limite: Humans Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá