The addition of polysaccharide gums to Aronia melanocarpa purees modulates the bioaccessibility of phenolic compounds and gut microbiota: A multiomics data fusion approach following in vitro digestion and fermentation

Merve Tomas, Pascual García-Pérez, Araceli Rivera-Pérez, Vania Patrone, Gianluca Giuberti, Luigi Lucini*, Esra Capanoglu

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

This study aimed to determine how the addition of gellan, guar, locust bean, and xanthan gums affected the polyphenol profile of Aronia melanocarpa puree and the human gut microbiota after in vitro gastrointestinal digestion and large intestine fermentation. The different gums distinctively affected the content and bioaccessibility of phenolics in Aronia puree, as outlined by untargeted metabolomics. The addition of locust bean gum increased the levels of low-molecular-weight phenolics and phenolic acids after digestion. Gellan and guar gums enhanced phenolic acids' bioaccessibility after fermentation. Interactions between digestion products and fecal bacteria altered the composition of the microbiota, with the greatest impact of xanthan. Locust bean gum promoted the accumulation of different taxa with health-promoting properties. Our findings shed light on the added-value properties of commercial gums as food additives, promoting a distinctive increase of polyphenol bioaccessibility and shifting the gut microbiota distribution, depending on their composition and structural features.

Original languageEnglish
Article number138231
JournalFood Chemistry
Volume439
DOIs
Publication statusPublished - 1 May 2024

Bibliographical note

Publisher Copyright:
© 2023 The Author(s)

Funding

P.G.-P. thanks the “Margarita Salas” postdoctoral grant supported by the European Union through the “NextGenerationEU” program, provided by the University of Vigo. A.R.-P. acknowledges the Grant FPU18/05133 awarded by the Spanish University's Ministry. The authors also thank the “Romeo ed Enrica Invernizzi” foundation (Milan, Italy) for supporting the metabolomics facilities at the Università Cattolica del Sacro Cuore. P.G.-P. thanks the “Margarita Salas” postdoctoral grant supported by the European Union through the “NextGenerationEU” program, provided by the University of Vigo. A.R.-P. acknowledges the Grant FPU18/05133 awarded by the Spanish University’s Ministry. The authors also thank the “Romeo ed Enrica Invernizzi” foundation (Milan, Italy) for supporting the metabolomics facilities at the Università Cattolica del Sacro Cuore.

FundersFunder number
Spanish University's Ministry
Spanish University’s Ministry
European Commission
Universidade de VigoFPU18/05133
Fondazione Romeo ed Enrica Invernizzi

    Keywords

    • Bioaccessibility
    • Food matrix
    • Interaction
    • Phenolic metabolites

    Fingerprint

    Dive into the research topics of 'The addition of polysaccharide gums to Aronia melanocarpa purees modulates the bioaccessibility of phenolic compounds and gut microbiota: A multiomics data fusion approach following in vitro digestion and fermentation'. Together they form a unique fingerprint.

    Cite this