Effects of yeast fermented soursop and umbu-cajá pulps on the colonic microbiota of middle-aged hypertensive adults

• Published in: Food bioscience Vol. 51; p. 102309
• Main Authors: de Lourdes Chaves Macêdo, Elvira, Pimentel, Tatiana Colombo, Santos de Morais, Janne, de Sousa Melo, Dirceu, Cristina de Souza, Angélica, dos Santos Lima, Marcos, Sampaio, Karoliny Brito, Araújo Rodrigues, Noádia Priscila, Dias, Disney Ribeiro, Leite de Souza, Evandro, Schwan, Rosane Freitas, Magnani, Marciane
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2023
• Subjects: Annona muricata L; Colonic fermentation; Metabolism; Microbiota; Spondias spp; Microbiota; Spondias spp; Metabolism; Annona muricata L; Colonic fermentation
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2022.102309

The effects of umbu-cajá and soursop pulps fermented by the yeast Issatchenkia terricola 129 on the colonic microbiota of middle-aged hypertensive adults were evaluated in vitro fermentation during 48 h. The relative abundance of distinct bacterial groups, pH values, and contents of organic acids, sugars, and phenolic compounds were determined at 0, 24, and 48 h of fermentation. Saccharomyces boulardii CNCM I-745, a recognized probiotic yeast, was used for comparison purposes. During colonic fermentation, maltose, glucose, and fructose were metabolized, resulting in reduced pH values and decreased relative abundance of Bacteroides spp./Prevotella spp. Fermented soursop pulp with I. terricola 129 improved the colonic microbiota by increasing the relative abundance of Bifidobacterium spp. and Lactobacillus spp. and reducing the relative abundance of Eubacterium rectale/Clostridium coccoides and Clostridium histolyticum, resulting in the highest prebiotic index. At the same time, the consumption of rhamnose and gallic acid and higher contents of propionic and acetic acids and procyanidin B2 were observed. The effects on colonic microbiota were less pronounced for S. boulardii followed by umbu-cajá pulp with I. terricola 129. The results indicate that fermented soursop pulp with I. terricola 129 may modulate the colonic microbiota of middle-aged hypertensive adults. •Soursop and umbu-cajá pulps were fermented by the yeast Issatchenkia terricola 129.•Fermented pulps promoted changes in colonic microbiota of middle-aged hypertensive adults.•Fermented soursop pulp increased Lactobacillus spp. and Bifidobacterium spp. abundance.•Fermented soursop pulp decreased Eubacterium rectale/Clostridium spp. abundance.•Phenolics of fermented pulps were metabolized during the in vitro colonic fermentation.