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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 12 No. 9 (2022): September 2022
				
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									Research Articles
							
		



	
		  	 

		
	
		Modulation of gut microbiota and their metabolites by functional mulberry juice non-thermally pasteurized using microfiltration
	


	
	
		

							
					Authors

						
							
								Thitirat Kaewsedam
							
															
									n/a
																	
																																		
	
							
								Wirote Youravong
							
															
									n/a
																	
																																		
	
							
								Zhenyu Li
							
															
									n/a
																	
																																		
	
							
								Santad Wichienchot
							
															
									n/a
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v12i9.980
						
					
				
			

						
										
					Abstract

					Background: Mulberry fruit is a source of phenolic compounds and has biological properties. This study aimed to assess the effects of isomaltooligosaccharide (IMO) added to mulberry juice on prebiotic activity and gut fermentation properties.
Objectives: The study aimed to produce mulberry juice supplemented with IMO, which might generate short chain fatty acids (SCFA), and to examine the effects of a prebiotic activity after fecal fermentation.
Materials and methods: Functional mulberry juices were prepared with three different levels of isomaltooligosaccharide (IMO), namely 0% (MBI0), 2% (MBI2), and 8% (MBI8). The study tested mulberry juices supplemented with IMO, which generated short-chain fatty acids (SCFA), phenolic metabolites, and favored beneficial gut bacteria, and examined the prebiotic activity after fecal fermentation by the colonic microbiota. A crossflow hollow fiber microfiltration system with a 0.22 μm pore size was employed to deliver permeates considered non-thermally pasteurized juices.
Results: The results show that short chain fatty acids (SCFA) included large propionic acid and butyric acid concentrations at 48h. The percent of bifidobacteria significantly increased to 5.03% and 17.53% in 24 hours fermentation of MBI2 and MBI8, respectively. After fecal batch culture fermentation, some anthocyanin metabolites such as 3-(2-hydroxyphenyl) propionic acid, 3,4-dihydroxybenzaldehyde, L-phenylalanine, and aminocaproic acid, were detected. Therefore, IMO can serve as a potential prebiotic ingredient added in mulberry juice for promoting the growth of beneficial gut microbiota.
Conclusion: The results show that IMO favored beneficial microorganisms in the gut and contributed to biologically active compounds such as metabolites of polyphenols and anthocyanins in the gut.

Keywords: Mulberry, isomaltooligosaccharide, prebiotic, gut microbiota, metabolites

				
			
			

						
																																								
						
		


		

						
										
					
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						Published
					

					
																			2022-09-30
																	

				
							

			
						
										

											
							
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									Vol. 12 No. 9 (2022): September 2022
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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