Agritrop
Accueil

Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota

Gullón Beatriz, Pereira Miguel, Mestres Christian, Hounhouigan Joseph Djidjoho, Pallet Dominique, Alonso José Luis, Pintado Manuela. 2015. Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota. Journal of Functional Foods, 19 (Part A) : 545-553.

Article de revue ; Article de recherche ; Article de revue à facteur d'impact
[img] Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
Gullon, akpan.pdf

Télécharger (605kB) | Demander une copie

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : The effect of Akpan (yoghurt-like product) consumption on the human intestinal microbiota was examined. The prebiotic potential of Akpan was assessed by in vitro fermentation using, as inocula, individual probiotic strains and faecal samples from three healthy donors. In this latter case, the prebiotic activity was assessed through the quantification of short chain fatty acid (SCFA) production, the evolution of the pH and the evaluation of dynamic bacterial population by fluorescent in situ hybridization (FISH). Results demonstrated that Akpan was metabolized after 44 h of fermentation, exerting a prebiotic effect, similar to that observed for fructooligosaccharides (FOS). All the considered bacterial groups significantly increased after Akpan and FOS fermentation. Under the tested conditions, no significant differences between the SCFA concentration produced by Akpan and FOS after of incubation were detected. Our findings contribute to support the utilization of Akpan as a functional food with potential beneficial effects on gastrointestinal health.

Mots-clés Agrovoc : flore microbienne, acide gras, prébiotique, fermentation, dynamique des populations, intestin, hybride

Mots-clés libres : Cereals, Akpan, Prebiotic, Functional food, FISH

Classification Agris : Q04 - Composition des produits alimentaires
S20 - Physiologie de la nutrition humaine

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Gullón Beatriz, Universidade Catolica Portuguesa (PRT)
  • Pereira Miguel, Universidade Catolica Portuguesa (PRT)
  • Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Hounhouigan Joseph Djidjoho, UAC (BEN)
  • Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Alonso José Luis, University of Vigo (ESP)
  • Pintado Manuela, Universidade Catolica Portuguesa (PRT)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/580631/)

Voir la notice (accès réservé à Agritrop) Voir la notice (accès réservé à Agritrop)

[ Page générée et mise en cache le 2024-04-06 ]