Exploring the prebiotic potential of dietary fibre concentrates from artichoke, red pepper, cucumber, and carrot by-products

The agri-food industry exerts a considerable environmental impact while contributing to substantial losses of functional nutrients, particularly dietary fibre. Developing dietary fibre concentrates (DFCs) as novel functional food ingredients offers a dual opportunity: reducing environmental impact a...

Descripción completa

Detalles Bibliográficos
Autores: Álvarez Vaz, Ana, Odriozola Serrano, Isabel, Oms Oliu, Gemma, Martín Belloso, Olga, Bellí i Martínez, Gemma
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/469278
Acceso en línea:https://doi.org/10.1016/j.fhfh.2025.100257
https://hdl.handle.net/10459.1/469278
Access Level:acceso abierto
Palabra clave:Dietary fibre
By-products
Vegetables
In vitro colonic digestion
id ES_a00fbe4abde87decd2b8c294ca74ce65
oai_identifier_str oai:repositori.udl.cat:10459.1/469278
network_acronym_str ES
network_name_str España
repository_id_str
spelling Exploring the prebiotic potential of dietary fibre concentrates from artichoke, red pepper, cucumber, and carrot by-productsÁlvarez Vaz, AnaOdriozola Serrano, IsabelOms Oliu, GemmaMartín Belloso, OlgaBellí i Martínez, GemmaDietary fibreBy-productsVegetablesIn vitro colonic digestionThe agri-food industry exerts a considerable environmental impact while contributing to substantial losses of functional nutrients, particularly dietary fibre. Developing dietary fibre concentrates (DFCs) as novel functional food ingredients offers a dual opportunity: reducing environmental impact and delivering health-promoting prebiotic ingredients. This study evaluated the prebiotic potential of DFCs from artichoke, carrot, cucumber, and red pepper by assessing their impact on targeted gut microbiota composition and short-chain fatty acid (SCFA) production during 48 h of in vitro colonic digestion. All DFCs reduced the Firmicutes/Bacteroidetes ratio from 0.5 to 0.8 at 24 h to below 0.4 at 48 h, indicating shifts towards microbial profiles favoring fibre degradation. Artichoke DFC induced the most pronounced effect, markedly stimulating Lactobacillus populations (>100-fold at 24 h and 14-fold increase at 48 h), likely linked to its chlorogenic acid and inulin content. Carrot DFC also promoted Lactobacillus spp. growth at 24 h, while both artichoke and carrot DFCs enhanced Bifidobacterium abundance. SCFA analysis revealed acetic acid as the dominant metabolite, with peak concentrations in cucumber (35.85 mM), red pepper (32.18 mM), and carrot (22.85 mM) fermentations at 48 h. Remarkably, artichoke DFC yielded the highest butyric acid concentration (13.30 mM), a key metabolite for colonocyte energy supply and intestinal barrier integrity. These findings establish vegetable-derived DFCs, particularly artichoke and carrot, as promising prebiotic ingredients that can be selectively utilised by microorganisms to confer health benefits, while also highlighting a sustainable strategy to transform agricultural by-products into valuable functional foods ingredients with possible impacts on gut health.This project has received funding from the MCIU, AEI; FEDER, UE [grant number RTI2018–094268-B-C21, and PID2022–137838OB-I00]; the 2022 AgroHealth call (IRBLleida, Agrotecnio and the Departament d’Acció Climatica, Alimentacio I Agenda Rural) [grant numberAGRO01].Elsevier2025info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1016/j.fhfh.2025.100257https://hdl.handle.net/10459.1/469278reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésReproducció del document publicat a https://doi.org/10.1016/j.fhfh.2025.100257Food Hydrocolloids for Health, 2025, vol. 8, 100257https://doi.org/10.34810/data2316cc-by-nc-nd, (c) Ana Vaz et al., 2025Attribution-NonCommercial-NoDerivatives 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/4692782026-06-24T12:42:17Z
dc.title.none.fl_str_mv Exploring the prebiotic potential of dietary fibre concentrates from artichoke, red pepper, cucumber, and carrot by-products
title Exploring the prebiotic potential of dietary fibre concentrates from artichoke, red pepper, cucumber, and carrot by-products
spellingShingle Exploring the prebiotic potential of dietary fibre concentrates from artichoke, red pepper, cucumber, and carrot by-products
Álvarez Vaz, Ana
Dietary fibre
By-products
Vegetables
In vitro colonic digestion
title_short Exploring the prebiotic potential of dietary fibre concentrates from artichoke, red pepper, cucumber, and carrot by-products
title_full Exploring the prebiotic potential of dietary fibre concentrates from artichoke, red pepper, cucumber, and carrot by-products
title_fullStr Exploring the prebiotic potential of dietary fibre concentrates from artichoke, red pepper, cucumber, and carrot by-products
title_full_unstemmed Exploring the prebiotic potential of dietary fibre concentrates from artichoke, red pepper, cucumber, and carrot by-products
title_sort Exploring the prebiotic potential of dietary fibre concentrates from artichoke, red pepper, cucumber, and carrot by-products
dc.creator.none.fl_str_mv Álvarez Vaz, Ana
Odriozola Serrano, Isabel
Oms Oliu, Gemma
Martín Belloso, Olga
Bellí i Martínez, Gemma
author Álvarez Vaz, Ana
author_facet Álvarez Vaz, Ana
Odriozola Serrano, Isabel
Oms Oliu, Gemma
Martín Belloso, Olga
Bellí i Martínez, Gemma
author_role author
author2 Odriozola Serrano, Isabel
Oms Oliu, Gemma
Martín Belloso, Olga
Bellí i Martínez, Gemma
author2_role author
author
author
author
dc.subject.none.fl_str_mv Dietary fibre
By-products
Vegetables
In vitro colonic digestion
topic Dietary fibre
By-products
Vegetables
In vitro colonic digestion
description The agri-food industry exerts a considerable environmental impact while contributing to substantial losses of functional nutrients, particularly dietary fibre. Developing dietary fibre concentrates (DFCs) as novel functional food ingredients offers a dual opportunity: reducing environmental impact and delivering health-promoting prebiotic ingredients. This study evaluated the prebiotic potential of DFCs from artichoke, carrot, cucumber, and red pepper by assessing their impact on targeted gut microbiota composition and short-chain fatty acid (SCFA) production during 48 h of in vitro colonic digestion. All DFCs reduced the Firmicutes/Bacteroidetes ratio from 0.5 to 0.8 at 24 h to below 0.4 at 48 h, indicating shifts towards microbial profiles favoring fibre degradation. Artichoke DFC induced the most pronounced effect, markedly stimulating Lactobacillus populations (>100-fold at 24 h and 14-fold increase at 48 h), likely linked to its chlorogenic acid and inulin content. Carrot DFC also promoted Lactobacillus spp. growth at 24 h, while both artichoke and carrot DFCs enhanced Bifidobacterium abundance. SCFA analysis revealed acetic acid as the dominant metabolite, with peak concentrations in cucumber (35.85 mM), red pepper (32.18 mM), and carrot (22.85 mM) fermentations at 48 h. Remarkably, artichoke DFC yielded the highest butyric acid concentration (13.30 mM), a key metabolite for colonocyte energy supply and intestinal barrier integrity. These findings establish vegetable-derived DFCs, particularly artichoke and carrot, as promising prebiotic ingredients that can be selectively utilised by microorganisms to confer health benefits, while also highlighting a sustainable strategy to transform agricultural by-products into valuable functional foods ingredients with possible impacts on gut health.
publishDate 2025
dc.date.none.fl_str_mv 2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.fhfh.2025.100257
https://hdl.handle.net/10459.1/469278
url https://doi.org/10.1016/j.fhfh.2025.100257
https://hdl.handle.net/10459.1/469278
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/10.1016/j.fhfh.2025.100257
Food Hydrocolloids for Health, 2025, vol. 8, 100257
https://doi.org/10.34810/data2316
dc.rights.none.fl_str_mv cc-by-nc-nd, (c) Ana Vaz et al., 2025
Attribution-NonCommercial-NoDerivatives 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd, (c) Ana Vaz et al., 2025
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869414979979968512
score 15,81155

Similares en LA Referencia