Prebiotic potential of apple pomace and pectins from different apple varieties: modulatory effects on key target commensal microbial populations

Pectin is a group of structurally diverse dietary fibers, very abundant in agri-food waste and by-products such as those generated during apple cider manufacturing. In recent years, pectin and pectinoligosaccharides have demonstrated good fermentation properties and prominent health promoting traits...

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Detalles Bibliográficos
Autores: Calvete-Torre, Inés, Sabater, Carlos, Antón, María José, Moreno, F. Javier, Riestra, Sabino, Margolles Barros, Abelardo, Ruíz García, Lorena
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/303033
Acceso en línea:http://hdl.handle.net/10261/303033
Access Level:acceso abierto
Palabra clave:Apple pomace
Pectin
Prebiotics
Microbiota
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spelling Prebiotic potential of apple pomace and pectins from different apple varieties: modulatory effects on key target commensal microbial populationsCalvete-Torre, InésSabater, CarlosAntón, María JoséMoreno, F. JavierRiestra, SabinoMargolles Barros, AbelardoRuíz García, LorenaApple pomacePectinPrebioticsMicrobiotaPectin is a group of structurally diverse dietary fibers, very abundant in agri-food waste and by-products such as those generated during apple cider manufacturing. In recent years, pectin and pectinoligosaccharides have demonstrated good fermentation properties and prominent health promoting traits, particularly ameliorating certain inflammatory conditions. In previous investigations apple pomace derived from production of monovarietal Asturian ciders was demonstrated to represent a source of pectin with varied structural characteristics. In this work we investigated in vitro the modulatory effect of pectin and pomace fractions derived from the production of selected monovarietal ciders on human microbiota from healthy subjects and inflammatory bowel disease (IBD) patients through fecal batch fermentations and 16S rRNA gene sequencing. Overall, these fractions promoted the growth of Akkermansia, Lachnospiraceae UCG-010, Prevotella, Sucinivibrio and Turicibacter on samples from healthy donors, while Blautia, Lachnospiraceae CAG-56, Dialister, Eubacterium eligens and Intestinimonas were stimulated in fermentations from IBD patients. The growth of Akkermansia, Blautia, E. eligens group, Intestinimonas and Succinivibrio only occurred with pomace and pectin derived from the tested by-products, and not with other non-pectic prebiotics/substrates. Galactose content and (Arabinose + Galactose)/Rhamnose ratio in apple pomace, and galactose and rhamnose content in pectin, were positively associated to the promotion of most of these genera. This work comprehensively characterize the gut microbiota modulation of apple pectin and pomace fractions derived from cider by-products, demonstrating diverse modulatory capacity of structurally distinct pectin and apple pomace fractions. This diversifies the opportunities to achieve cider by-products valorization through formulation of novel prebiotics for particular population groups.The research performed was funded by the European Union's Horizon 2020 Research and Innovation Programme under grant agreement No 818368 (MASTER), the grants from the Spanish State Research Agency RTI2018-095021-J-I00, AGL2017-84614-C2-1-R, and RTA2017-00102-C03-01 funded by MCIN/AEI/10.13039/501100011033/and by “ERDF A way of making Europe”. CS is a postdoctoral researcher supported by the Juan de la Cierva-Formación Postdoctoral Trainee Program from MICINN, the Spanish Ministry of Science and Innovation (FJC2019-042125-I).Peer reviewedElsevierEuropean CommissionAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/303033reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/H2020/818368info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095021-J-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84614-C2-1-Rinfo:eu-repo/grantAgreement/AEI//RTA2017-00102-C03-01info:eu-repo/grantAgreement/AEI//FJC2019-042125-IFood Hydrocolloidshttps://doi.org/10.1016/j.foodhyd.2022.107958Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3030332026-05-22T06:33:51Z
dc.title.none.fl_str_mv Prebiotic potential of apple pomace and pectins from different apple varieties: modulatory effects on key target commensal microbial populations
title Prebiotic potential of apple pomace and pectins from different apple varieties: modulatory effects on key target commensal microbial populations
spellingShingle Prebiotic potential of apple pomace and pectins from different apple varieties: modulatory effects on key target commensal microbial populations
Calvete-Torre, Inés
Apple pomace
Pectin
Prebiotics
Microbiota
title_short Prebiotic potential of apple pomace and pectins from different apple varieties: modulatory effects on key target commensal microbial populations
title_full Prebiotic potential of apple pomace and pectins from different apple varieties: modulatory effects on key target commensal microbial populations
title_fullStr Prebiotic potential of apple pomace and pectins from different apple varieties: modulatory effects on key target commensal microbial populations
title_full_unstemmed Prebiotic potential of apple pomace and pectins from different apple varieties: modulatory effects on key target commensal microbial populations
title_sort Prebiotic potential of apple pomace and pectins from different apple varieties: modulatory effects on key target commensal microbial populations
dc.creator.none.fl_str_mv Calvete-Torre, Inés
Sabater, Carlos
Antón, María José
Moreno, F. Javier
Riestra, Sabino
Margolles Barros, Abelardo
Ruíz García, Lorena
author Calvete-Torre, Inés
author_facet Calvete-Torre, Inés
Sabater, Carlos
Antón, María José
Moreno, F. Javier
Riestra, Sabino
Margolles Barros, Abelardo
Ruíz García, Lorena
author_role author
author2 Sabater, Carlos
Antón, María José
Moreno, F. Javier
Riestra, Sabino
Margolles Barros, Abelardo
Ruíz García, Lorena
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Apple pomace
Pectin
Prebiotics
Microbiota
topic Apple pomace
Pectin
Prebiotics
Microbiota
description Pectin is a group of structurally diverse dietary fibers, very abundant in agri-food waste and by-products such as those generated during apple cider manufacturing. In recent years, pectin and pectinoligosaccharides have demonstrated good fermentation properties and prominent health promoting traits, particularly ameliorating certain inflammatory conditions. In previous investigations apple pomace derived from production of monovarietal Asturian ciders was demonstrated to represent a source of pectin with varied structural characteristics. In this work we investigated in vitro the modulatory effect of pectin and pomace fractions derived from the production of selected monovarietal ciders on human microbiota from healthy subjects and inflammatory bowel disease (IBD) patients through fecal batch fermentations and 16S rRNA gene sequencing. Overall, these fractions promoted the growth of Akkermansia, Lachnospiraceae UCG-010, Prevotella, Sucinivibrio and Turicibacter on samples from healthy donors, while Blautia, Lachnospiraceae CAG-56, Dialister, Eubacterium eligens and Intestinimonas were stimulated in fermentations from IBD patients. The growth of Akkermansia, Blautia, E. eligens group, Intestinimonas and Succinivibrio only occurred with pomace and pectin derived from the tested by-products, and not with other non-pectic prebiotics/substrates. Galactose content and (Arabinose + Galactose)/Rhamnose ratio in apple pomace, and galactose and rhamnose content in pectin, were positively associated to the promotion of most of these genera. This work comprehensively characterize the gut microbiota modulation of apple pectin and pomace fractions derived from cider by-products, demonstrating diverse modulatory capacity of structurally distinct pectin and apple pomace fractions. This diversifies the opportunities to achieve cider by-products valorization through formulation of novel prebiotics for particular population groups.
publishDate 2022
dc.date.none.fl_str_mv 2022
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/303033
url http://hdl.handle.net/10261/303033
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/H2020/818368
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095021-J-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84614-C2-1-R
info:eu-repo/grantAgreement/AEI//RTA2017-00102-C03-01
info:eu-repo/grantAgreement/AEI//FJC2019-042125-I
Food Hydrocolloids
https://doi.org/10.1016/j.foodhyd.2022.107958
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
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