Comparative effects of non-fermented and Lacticaseibacillus paracasei-fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An in vitro colonic model
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Issued Date
2024-12-30
Resource Type
eISSN
25901575
Scopus ID
2-s2.0-85210745701
Journal Title
Food Chemistry: X
Volume
24
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Chemistry: X Vol.24 (2024)
Suggested Citation
Balmori V., Marnpae M., Kamonsuwan K., Chusak C., Nungarlee U., Sivapornnukul P., Chanchaem P., Payungporn S., Charoensiddhi S., Suantawee T., Thilavech T., Adisakwattana S. Comparative effects of non-fermented and Lacticaseibacillus paracasei-fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An in vitro colonic model. Food Chemistry: X Vol.24 (2024). doi:10.1016/j.fochx.2024.102041 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/102328
Title
Comparative effects of non-fermented and Lacticaseibacillus paracasei-fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An in vitro colonic model
Corresponding Author(s)
Other Contributor(s)
Abstract
Pomelo juice, especially from the Tubtim Siam cultivar, may offer prebiotic benefits by promoting beneficial gut bacteria. This study evaluated the impact of non-fermented and Lacticaseibacillus paracasei (L. paracasei)-fermented pomelo juice on gut microbiota using an in vitro colonic fermentation model. The L. paracasei-fermented juice significantly increased lactobacilli levels compared to the non-fermented juice, while both treatments similarly suppressed coliforms within 24 h. Microbiota analysis revealed increased richness and significant community shifts in both treatments. Moreover, the fermented juice demonstrated a greater decrease in the Firmicutes/Bacteroidetes ratio, indicating a greater impact on gut metabolism. Fermented juice promoted beneficial bacteria like L. paracasei, Bifidobacterium longum, and Faecalibacterium prauznitzii while inhibiting pathogens. These changes coincided with higher production of short-chain fatty acids (SCFAs), including acetic, propionic, and n-butyric acids. Therefore, fermenting pomelo juice with L. paracasei improves its ability to beneficially influence the gut microbiota, suggesting its potential for gut health enhancement.