Persimmon by-products, rich in fibre, promote beneficial gut bacteria
[EN] Persimmon by-products are a promising source of bioactive ingredients that could be used for functional food formulation and health promotion. The aim of this study was to investigate the microbiota modulatory properties of persimmon soluble and insoluble fibre fractions. For this purpose, an i...
| Autores: | , , , , , , , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2026 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:dnet:riunet______::f850f040efbfe7d1fb4a01d880e1f23d |
| Acceso en línea: | https://riunet.upv.es/handle/10251/233514 |
| Access Level: | acceso abierto |
| Palabra clave: | Persimmon by-products Dietary fibre Gut microbiota In vitro fermentation Short-chain fatty acids Prebiotic ingredients |
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Persimmon by-products, rich in fibre, promote beneficial gut bacteria |
| title |
Persimmon by-products, rich in fibre, promote beneficial gut bacteria |
| spellingShingle |
Persimmon by-products, rich in fibre, promote beneficial gut bacteria Sabater, Carlos Persimmon by-products Dietary fibre Gut microbiota In vitro fermentation Short-chain fatty acids Prebiotic ingredients |
| title_short |
Persimmon by-products, rich in fibre, promote beneficial gut bacteria |
| title_full |
Persimmon by-products, rich in fibre, promote beneficial gut bacteria |
| title_fullStr |
Persimmon by-products, rich in fibre, promote beneficial gut bacteria |
| title_full_unstemmed |
Persimmon by-products, rich in fibre, promote beneficial gut bacteria |
| title_sort |
Persimmon by-products, rich in fibre, promote beneficial gut bacteria |
| dc.creator.none.fl_str_mv |
Sabater, Carlos Lopez-Bermudo, Lucia Moreno-Chamba, Bryan Salazar-Bermeo, Julio Hayward, Nicholas J. Morris, Amanda Duncan, Gary J. Russell, Wendy R. Berna, Genoveva Escudero-Lopez, Blanca Marti Bruna, Nuria Duncan, Sylvia H. Neacsu, Madalina Martin, Franz |
| author |
Sabater, Carlos |
| author_facet |
Sabater, Carlos Lopez-Bermudo, Lucia Moreno-Chamba, Bryan Salazar-Bermeo, Julio Hayward, Nicholas J. Morris, Amanda Duncan, Gary J. Russell, Wendy R. Berna, Genoveva Escudero-Lopez, Blanca Marti Bruna, Nuria Duncan, Sylvia H. Neacsu, Madalina Martin, Franz |
| author_role |
author |
| author2 |
Lopez-Bermudo, Lucia Moreno-Chamba, Bryan Salazar-Bermeo, Julio Hayward, Nicholas J. Morris, Amanda Duncan, Gary J. Russell, Wendy R. Berna, Genoveva Escudero-Lopez, Blanca Marti Bruna, Nuria Duncan, Sylvia H. Neacsu, Madalina Martin, Franz |
| author2_role |
author author author author author author author author author author author author author |
| dc.contributor.none.fl_str_mv |
UK Research and Innovation Agencia Estatal de Investigación Ministerio de Educación y Formación Profesional Repositorio Institucional de la Universitat Politècnica de València Riunet |
| dc.subject.none.fl_str_mv |
Persimmon by-products Dietary fibre Gut microbiota In vitro fermentation Short-chain fatty acids Prebiotic ingredients |
| topic |
Persimmon by-products Dietary fibre Gut microbiota In vitro fermentation Short-chain fatty acids Prebiotic ingredients |
| description |
[EN] Persimmon by-products are a promising source of bioactive ingredients that could be used for functional food formulation and health promotion. The aim of this study was to investigate the microbiota modulatory properties of persimmon soluble and insoluble fibre fractions. For this purpose, an in vitro faecal fermentation experiment was carried out and microbiota profiles were analysed by amplicon sequencing. According to the results obtained, different persimmon fractions selectively promoted the growth of potentially probiotic genera including Bacteroides, Megasphaera, Oscillibacter and Lachnospiraceae members. Members of these taxa are important short-chain fatty acid (SCFA) producers showing statistical associations with other members of the gut microbiota. The influence of raw material composition on the fermentative profiles was also determined. Soluble non-starch polysaccharide (NSP) fractions rich in arabinose and fucose promote Oscillibacter while insoluble NSP fractions led to an increase in Megasphaera. The effect of phenolic molecules on the fermentative properties of persimmon substrates was also investigated. Faecal fermentation of soluble persimmon fractions led to higher production of indole-3-propionic acid compared to insoluble fractions. These findings underscore the potential health benefits of soluble fibre-rich persimmon by-products. Results presented here highlight the potential applications of persimmon by-products to formulate prebiotic ingredients that selectively stimulate the growth of beneficial gut commensals including next-generation probiotics. |
| publishDate |
2026 |
| dc.date.none.fl_str_mv |
2026 2026-02-01 |
| dc.type.none.fl_str_mv |
journal article http://purl.org/coar/resource_type/c_6501 VoR http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.openaire.fl_str_mv |
info:eu-repo/semantics/article |
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article |
| dc.identifier.none.fl_str_mv |
https://riunet.upv.es/handle/10251/233514 |
| url |
https://riunet.upv.es/handle/10251/233514 |
| dc.language.none.fl_str_mv |
Inglés eng |
| language_invalid_str_mv |
Inglés |
| language |
eng |
| dc.relation.none.fl_str_mv |
Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 PID2020-116731RB-C21 ESTUDIO DE LAS PROPIEDADES FUNCIONALES Y BIOACTIVAS Y DE SUS EFECTOS SOBRE LA SALUD DE LAS FRACCIONES BIOSOSTENIBLES DE LA INDUSTRIALIZACION DEL DYOSPIROS KAKI MEFP MEFP FPU19%2F04497 UK Research and Innovation https://doi.org/10.13039/100014013 EP%2FZ001064%2F1 |
| dc.rights.none.fl_str_mv |
open access http://purl.org/coar/access_right/c_abf2 Reconocimiento (by) http://creativecommons.org/licenses/by/4.0/ |
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info:eu-repo/semantics/openAccess |
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open access http://purl.org/coar/access_right/c_abf2 Reconocimiento (by) http://creativecommons.org/licenses/by/4.0/ |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
The Royal Society of Chemistry |
| publisher.none.fl_str_mv |
The Royal Society of Chemistry |
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reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname:Universitat Politècnica de València (UPV) |
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Universitat Politècnica de València (UPV) |
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RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
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RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
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1869418020838834176 |
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Persimmon by-products, rich in fibre, promote beneficial gut bacteriaSabater, CarlosLopez-Bermudo, LuciaMoreno-Chamba, BryanSalazar-Bermeo, JulioHayward, Nicholas J.Morris, AmandaDuncan, Gary J.Russell, Wendy R.Berna, GenovevaEscudero-Lopez, BlancaMarti Bruna, NuriaDuncan, Sylvia H.Neacsu, MadalinaMartin, FranzPersimmon by-productsDietary fibreGut microbiotaIn vitro fermentationShort-chain fatty acidsPrebiotic ingredients[EN] Persimmon by-products are a promising source of bioactive ingredients that could be used for functional food formulation and health promotion. The aim of this study was to investigate the microbiota modulatory properties of persimmon soluble and insoluble fibre fractions. For this purpose, an in vitro faecal fermentation experiment was carried out and microbiota profiles were analysed by amplicon sequencing. According to the results obtained, different persimmon fractions selectively promoted the growth of potentially probiotic genera including Bacteroides, Megasphaera, Oscillibacter and Lachnospiraceae members. Members of these taxa are important short-chain fatty acid (SCFA) producers showing statistical associations with other members of the gut microbiota. The influence of raw material composition on the fermentative profiles was also determined. Soluble non-starch polysaccharide (NSP) fractions rich in arabinose and fucose promote Oscillibacter while insoluble NSP fractions led to an increase in Megasphaera. The effect of phenolic molecules on the fermentative properties of persimmon substrates was also investigated. Faecal fermentation of soluble persimmon fractions led to higher production of indole-3-propionic acid compared to insoluble fractions. These findings underscore the potential health benefits of soluble fibre-rich persimmon by-products. Results presented here highlight the potential applications of persimmon by-products to formulate prebiotic ingredients that selectively stimulate the growth of beneficial gut commensals including next-generation probiotics.Carlos Sabater is funded by UKRI Engineering and Physical Sciences Research Council (EP/Z001064/1). This research was funded by the Spanish Ministerio de Ciencia e Innovacion (grant number PID2020-116731RB-C21 to F. M.). LL-B was a recipient of an FPU contract (FPU19/04497) from the Ministerio de Educacion y Formacion Profesional (Spain). LL-B's stay at The Rowett Institute was supported by a mobility fellowship from the Training Program of the Centro de Investigacion Biomedica en Red de Diabetes y Enfermedades Metabolicas Asociadas (CIBERDEM), which is funded by the Instituto de Salud Carlos III (Spain). The Rowett Institute, University of Aberdeen co-authors acknowledge support from the Scottish Government Rural and Environmental Sciences and Analytical Services Division (RESAS) Strategic Research Programme (projects RI-B1-01 and RI-B5-03). For the purpose of open access, the authors have applied a Creative Commons Attribution (CC BY) licence to any Author Accepted Manuscript version arising from this submission.The Royal Society of ChemistryUK Research and InnovationAgencia Estatal de InvestigaciónMinisterio de Educación y Formación ProfesionalRepositorio Institucional de la Universitat Politècnica de València Riunet20262026-02-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/233514reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 PID2020-116731RB-C21 ESTUDIO DE LAS PROPIEDADES FUNCIONALES Y BIOACTIVAS Y DE SUS EFECTOS SOBRE LA SALUD DE LAS FRACCIONES BIOSOSTENIBLES DE LA INDUSTRIALIZACION DEL DYOSPIROS KAKIMEFP MEFP FPU19%2F04497UK Research and Innovation https://doi.org/10.13039/100014013 EP%2FZ001064%2F1open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:dnet:riunet______::f850f040efbfe7d1fb4a01d880e1f23d2026-06-13T07:49:27Z |
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15,812455 |