scholarly journals An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

2017 ◽  
Vol 8 ◽  
Author(s):  
Adele Costabile ◽  
Triana Bergillos-Meca ◽  
Loretta Landriscina ◽  
Antonio Bevilacqua ◽  
Isidro Gonzalez-Salvador ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
In Vitro Fermentation ◽  
Fecal Samples ◽  
Chain Fatty Acids

scholarly journals Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration

LWT ◽  
2020 ◽  
Vol 134 ◽  
pp. 110253
Author(s):  
Candela Paesani ◽  
Lorena S. Sciarini ◽  
Malena Moiraghi ◽  
Emiliano Salvucci ◽  
Samira B.R. Prado ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Water Soluble ◽  
Short Chain ◽  
Soft Wheat ◽  
In Vitro Fermentation ◽  
Chain Fatty Acids

scholarly journals In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3605 ◽  
Author(s):  
Antonio Tornero-Martínez ◽  
Rubén Cruz-Ortiz ◽  
María Eugenia Jaramillo-Flores ◽  
Perla Osorio-Díaz ◽  
Sandra Victoria Ávila-Reyes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Aloe Vera ◽  
In Vitro Digestion ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Colonic Fermentation ◽  
In Vitro Fermentation ◽  
Chain Fatty Acids

Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus strains, among others, which can fight against chronic diseases since colonic fermentation produces short chain fatty acids (SCFAs). The present work studied the changes produced in the fibre and polyphenolic compounds during in vitro digestion of gel (AV) and a polysaccharide extract (AP) from Aloe vera, after which, these fractions were subjected to in vitro colonic fermentation to evaluate the changes in antioxidant capacity and SCFAs production during the fermentation. The results showed that the phenolic compounds increased during digestion, but were reduced in fermentation, as a consequence, the antioxidant activity increased significantly in AV and AP after the digestion. On the other hand, during in vitro colon fermentation, the unfermented fibre of AV and AP responded as lactulose and the total volume of gas produced, which indicates the possible use of Aloe vera and polysaccharide extract as prebiotics.

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