Impact of combining acerola by-product with a probiotic strain on a gut microbiome model

Abstract

In this study, we first investigated the survival of three probiotic strains, individually and combined with acerola by-product during simulated gastrointestinal conditions. Next, we investigated the effects of acerola by-product combined with Bifidobacterium longum BB-46 on a gut microbiota model (SHIME®). Chemical composition, total phenolic compounds, antioxidant activity of the acerola by-product and microbial counts, denaturing gradient gel electrophoresis (DGGE), ammonium ions (${\text{NH}}_4^{+}$) and short-chain fatty acids (SCFAs) analysis of the SHIME® samples were performed. Acerola by-product revealed high protein and fibre, reduced lipid contents, and showed to be an excellent source of total phenolic compounds with high in vitro antioxidant activity. A decreased amount of ${\text{NH}}_4^{+}$ in the ascending colon and an increase (p < .05) in SCFAs were observed in the three regions of colon during treatment with BB-46 and acerola by-product. BB-46 combined with acerola by-product showed positive effects on the gut microbiota metabolism in SHIME® model.

Graphical Abstract

Keywords:

• Probiotic
• SHIME®
• acerola by-product
• phenolic compounds
• human gut microbiota

Acknowledgements

The study is part of the “Bioactive components from by-products of food processing used in a synbiotic approach for improving human health and well-being (BioSyn)” project, within the frame of the international thematic project “Strategic Research Collaboration in Food Science in the State of São Paulo, Brazil and Denmark – 2013” FAPESP/DCSR. The authors also wish to thank Chr. Hansen for providing the microorganisms for the study and São Paulo Federal University (UNIFESP) for the permission to use the equipment “Quintron digital Breathtracker Microlyzer”.

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of this article.

Additional information

Funding

This work was supported by Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) [Projects number 2013/50506-8, 2015/13965-0 and 2015/08228-6]; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq).