1. Repositório Institucional da Universidade Federal de Sergipe - RI/UFS
  2. PRODUÇÃO CIENTÍFICA
  3. PPGCNUT - Programa de Pós-Graduação em Ciências da Nutrição (Produção Científica)
  4. PPGCNUT- Artigos de periódicos
Use este identificador para citar ou linkar para este item: https://ri.ufs.br/jspui/handle/riufs/22686
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dc.contributor.authorOliveira, Jordana Nunes de-
dc.contributor.authorAlbuquerque, Thatyane Mariano Rodrigues de-
dc.contributor.authorLima, Marcos dos Santos-
dc.contributor.authorWartha, Elma Regina Silva de Andrade-
dc.contributor.authorMonteiro, Mariana-
dc.contributor.authorNascimento, Yuri Mangueira do-
dc.contributor.authorTavares, Josean Fechine-
dc.contributor.authorSilva, Marcelo Sobral da-
dc.contributor.authorSouza, Evandro Leite de-
dc.contributor.authorMoreira, Jane de Jesus da Silveira-
dc.date.accessioned2025-07-11T17:33:40Z-
dc.date.available2025-07-11T17:33:40Z-
dc.date.issued2024-
dc.identifier.citationOLIVEIRA, J. N. et al. Evaluating the potential prebiotic effects of umbu-cajá (Spondias spp.) fruit processing by-product flour on the human intestinal microbiota. LWT - Food Science and Technology, Reino Unido, v. 210, p. 1-11, 2024. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643824010454?via%3Dihub. Acesso em: 11 jul. 2025.pt_BR
dc.identifier.issn1096-1127-
dc.identifier.urihttps://ri.ufs.br/jspui/handle/riufs/22686-
dc.languageengpt_BR
dc.publisherElsevier BVpt_BR
dc.relation.ispartofLWT - Food Science and Technologypt_BR
dc.subjectSpondiaseng
dc.subjectFruit residueseng
dc.subjectGut microbiotaeng
dc.subjectPrebiotic propertieseng
dc.subjectFunctional foodeng
dc.titleEvaluating the potential prebiotic effects of umbu-cajá (Spondias spp.) fruit processing by-product flour on the human intestinal microbiotapt_BR
dc.typeArtigopt_BR
dc.identifier.licenseCreative Commons Atribuição-NãoComercial 4.0 Internacional (CC BY-NC 4.0)pt_BR
dc.description.resumoThis study evaluated the potential prebiotic properties of umbu-caja´ (Spondias spp.) fruit processing by-product flour (UCF) on the human intestinal microbiota by monitoring the relative abundance of specific intestinal bacterial populations, microbial metabolic behavior, and antioxidant activity during 48 h of in vitro colonic fermentation using fecal inoculum donated from healthy adult individuals. UCF had a high insoluble fiber content and flavonols, especially quercetin-3-O-glucoside, as the most prevalent phenolic compounds, besides showing antioxidant activity. Medium with UCF increased the relative abundance of Lactobacillus spp./Enterococcus spp., Bifidobacterium spp., and Clostridium histolyticum during the colonic fermentation and decreased the relative abundance of Bacteroides spp./Prevotella spp. and Eubacterium rectale/Clostridium coccoides. Medium with UCF maintained a higher relative abundance of Ruminococcus albus/R. flavefaciens than negative control during the colonic fermentation. UCF stimulated intense metabolic activity of the intestinal microbiota during the colonic fermentation, evidenced by decreased pH values, sugar consumption, and production of several metabolites linked to host health promotion, concomitant with high antioxidant activity. The results characterize UCF as a candidate for prebiotic use and a novel value-added circular ingredient to functionalize foods and nutraceuticals.pt_BR
dc.description.localReino Unidopt_BR
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