Balmori V.Marnpae M.Kamonsuwan K.Chusak C.Nungarlee U.Sivapornnukul P.Chanchaem P.Payungporn S.Charoensiddhi S.Suantawee T.Thilavech T.Adisakwattana S.Mahidol University2024-12-092024-12-092024-12-30Food Chemistry: X Vol.24 (2024)https://repository.li.mahidol.ac.th/handle/20.500.14594/102328Pomelo 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.ChemistryAgricultural and Biological SciencesArticleSCOPUS10.1016/j.fochx.2024.1020412-s2.0-8521074570125901575