In vitro approaches to assess the effects of açai (Euterpe oleracea) digestion on polyphenol availability and the subsequent impact on the faecal microbiota

Randah M Alqurashi, Sehad N Alarifi, Gemma E Walton, Adele F Costabile, Ian R Rowland, Daniel M Commane

Research output: Contribution to journalArticlepeer-review

34 Citations (Scopus)
2 Downloads (Pure)

Abstract

A considerable proportion of dietary plant-polyphenols reach the colon intact; determining the effects of these compounds on colon-health is of interest. We hypothesise that both fibre and plant polyphenols present in açai (Euterpe oleracea) provide prebiotic and anti-genotoxic benefits in the colon. We investigated this hypothesis using a simulated in vitro gastrointestinal digestion of açai pulp, and a subsequent pH-controlled, anaerobic, batch-culture fermentation model reflective of the distal region of the human large intestine. Following in vitro digestion, 49.8% of the total initial polyphenols were available. In mixed-culture fermentations with faecal inoculate, the digested açai pulp precipitated reductions in the numbers of both the Bacteroides-Prevotella spp. and the Clostridium-histolyticum groups, and increased the short-chain fatty acids produced compared to the negative control. The samples retained significant anti-oxidant and anti-genotoxic potential through digestion and fermentation. Dietary intervention studies are needed to prove that consuming açai is beneficial to gut health.

Original languageEnglish
Pages (from-to)190-198
Number of pages9
JournalFood Chemistry
Volume234
Early online date27 Apr 2017
DOIs
Publication statusPublished - 1 Nov 2017

Fingerprint

Dive into the research topics of 'In vitro approaches to assess the effects of açai (Euterpe oleracea) digestion on polyphenol availability and the subsequent impact on the faecal microbiota'. Together they form a unique fingerprint.

Cite this