Journal of Agricultural Science and Food Technology
Research Paper|Published August 2022|Vol.8 (1):7-15
https://doi.org/10.36630/jasft_22003
Influence of the Phenolic Compounds of a Concentrated Tomato Pulp on the Modulation of the Intestinal Microbiota
Nara Godinho Motta Miranda1*, Flavia dos Santos Gomes2, Lourdes Maria Correa Cabral2, Rosemar Antoniassi2 and Manuela C. P. A. Santiago2
1Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
ABSTRACT
Tomatoes and their derivatives contain bioactive compounds such as phenolic compounds, carotenoids and vitamins which positively contribute to human health. This study aimed to evaluate the bioaccessibility and biotransformation of phenolic compounds in a tomato pulp using static in vitro model of digestion and an in vitro colonic fermentation. The in vitro digestion of the concentrated tomato pulp (CTP) enhanced total phenolic compounds content, while colonic fermentation decreased the bioaccessibility of phenolic compounds over 72 hours of fermentation. Tomato pulp increased propionic, butyric and valeric acids production compared to control and also ammonium ions production. Lactobacillus and Bifidobacterium remained present after 48 h and, although a significant reduction (p < 0.05) in total coliforms and E. coli counts in the presence of tomato pulp was also observed, Clostridium was the predominant microorganism during colonic fermentation.
Keywords: Ammonium ions, Bioaccessibility, Colonic fermentation, Short chain fatty acids.
- Journal of Agricultural Science and Food Technology (JASFT)
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- Research Journal of Educational Studies and Review (RJESR)
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- Research Journal of Engineering and Technology (RJET)
- Pearl Journal of Management, Social Science and Humanities (PJMSSH)