Effect of colonic fermentation of uvaia (Eugenia pyriformis Cambess) fractions on phenolic compounds and gut microbiota composition: An in vitro study using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)
This study evaluated the effect of colonic fermentation of uvaia seed and uvaia pulp on the phenolic compounds produced in the lumen and on the gut microbiota composition. Fermentation of uvaia pulp increased epigallocatechin, hippuric acid, ellagic acid, epicatechin gallate, and procyanidins in pro...
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| Published in | Food chemistry Vol. 488; p. 144819 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
01.10.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0308-8146 1873-7072 1873-7072 |
| DOI | 10.1016/j.foodchem.2025.144819 |
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| Abstract | This study evaluated the effect of colonic fermentation of uvaia seed and uvaia pulp on the phenolic compounds produced in the lumen and on the gut microbiota composition. Fermentation of uvaia pulp increased epigallocatechin, hippuric acid, ellagic acid, epicatechin gallate, and procyanidins in proximal colon (PC). The microbiota action on uvaia seed decreased hesperetin and quercetin in descending colon (DC). Fecal fermentation of uvaia pulp fraction showed the highest production of acetate (1469.82–5860.10 mg/L), propionate (543.72–3039.37 mg/L), and butyrate (8.58–2225 mg/L). Firmicutes decreased its overabundance after fermentation of both uvaia fractions. Feeding with uvaia seed reduced Veillonella in all the colon compartments and increased Akkermansia in DC. These results suggest that uvaia consumption can increase polyphenol concentrations in the gut lumen, primarily through the release of bound phenolic compounds from the plant cell wall during colonic fermentation, which in turn modifies the composition of the gut microbiota.
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•Increase of epigallocatechin after fermentation of uvaia edible fraction in the proximal colon.•Higher content of acetic, propionic and butyric acids after fermentation of uvaia edible fraction.•Fermentation of uvaia seed decreased Firmicutes and increased Proteobacteria and Bacillota.•Fermentation of uvaia edible fraction increased the abundance of L. pentosus and L. plantarum.•Increase in the abundance of A. muciniphila after fermentation of uvaia seed. |
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| AbstractList | This study evaluated the effect of colonic fermentation of uvaia seed and uvaia pulp on the phenolic compounds produced in the lumen and on the gut microbiota composition. Fermentation of uvaia pulp increased epigallocatechin, hippuric acid, ellagic acid, epicatechin gallate, and procyanidins in proximal colon (PC). The microbiota action on uvaia seed decreased hesperetin and quercetin in descending colon (DC). Fecal fermentation of uvaia pulp fraction showed the highest production of acetate (1469.82-5860.10 mg/L), propionate (543.72-3039.37 mg/L), and butyrate (8.58-2225 mg/L). Firmicutes decreased its overabundance after fermentation of both uvaia fractions. Feeding with uvaia seed reduced Veillonella in all the colon compartments and increased Akkermansia in DC. These results suggest that uvaia consumption can increase polyphenol concentrations in the gut lumen, primarily through the release of bound phenolic compounds from the plant cell wall during colonic fermentation, which in turn modifies the composition of the gut microbiota.This study evaluated the effect of colonic fermentation of uvaia seed and uvaia pulp on the phenolic compounds produced in the lumen and on the gut microbiota composition. Fermentation of uvaia pulp increased epigallocatechin, hippuric acid, ellagic acid, epicatechin gallate, and procyanidins in proximal colon (PC). The microbiota action on uvaia seed decreased hesperetin and quercetin in descending colon (DC). Fecal fermentation of uvaia pulp fraction showed the highest production of acetate (1469.82-5860.10 mg/L), propionate (543.72-3039.37 mg/L), and butyrate (8.58-2225 mg/L). Firmicutes decreased its overabundance after fermentation of both uvaia fractions. Feeding with uvaia seed reduced Veillonella in all the colon compartments and increased Akkermansia in DC. These results suggest that uvaia consumption can increase polyphenol concentrations in the gut lumen, primarily through the release of bound phenolic compounds from the plant cell wall during colonic fermentation, which in turn modifies the composition of the gut microbiota. This study evaluated the effect of colonic fermentation of uvaia seed and uvaia pulp on the phenolic compounds produced in the lumen and on the gut microbiota composition. Fermentation of uvaia pulp increased epigallocatechin, hippuric acid, ellagic acid, epicatechin gallate, and procyanidins in proximal colon (PC). The microbiota action on uvaia seed decreased hesperetin and quercetin in descending colon (DC). Fecal fermentation of uvaia pulp fraction showed the highest production of acetate (1469.82–5860.10 mg/L), propionate (543.72–3039.37 mg/L), and butyrate (8.58–2225 mg/L). Firmicutes decreased its overabundance after fermentation of both uvaia fractions. Feeding with uvaia seed reduced Veillonella in all the colon compartments and increased Akkermansia in DC. These results suggest that uvaia consumption can increase polyphenol concentrations in the gut lumen, primarily through the release of bound phenolic compounds from the plant cell wall during colonic fermentation, which in turn modifies the composition of the gut microbiota. [Display omitted] •Increase of epigallocatechin after fermentation of uvaia edible fraction in the proximal colon.•Higher content of acetic, propionic and butyric acids after fermentation of uvaia edible fraction.•Fermentation of uvaia seed decreased Firmicutes and increased Proteobacteria and Bacillota.•Fermentation of uvaia edible fraction increased the abundance of L. pentosus and L. plantarum.•Increase in the abundance of A. muciniphila after fermentation of uvaia seed. This study evaluated the effect of colonic fermentation of uvaia seed and uvaia pulp on the phenolic compounds produced in the lumen and on the gut microbiota composition. Fermentation of uvaia pulp increased epigallocatechin, hippuric acid, ellagic acid, epicatechin gallate, and procyanidins in proximal colon (PC). The microbiota action on uvaia seed decreased hesperetin and quercetin in descending colon (DC). Fecal fermentation of uvaia pulp fraction showed the highest production of acetate (1469.82-5860.10 mg/L), propionate (543.72-3039.37 mg/L), and butyrate (8.58-2225 mg/L). Firmicutes decreased its overabundance after fermentation of both uvaia fractions. Feeding with uvaia seed reduced Veillonella in all the colon compartments and increased Akkermansia in DC. These results suggest that uvaia consumption can increase polyphenol concentrations in the gut lumen, primarily through the release of bound phenolic compounds from the plant cell wall during colonic fermentation, which in turn modifies the composition of the gut microbiota. |
| ArticleNumber | 144819 |
| Author | Fogliano, Vincenzo de Paulo Farias, David de Araújo, Fábio Fernandes Villasante, Juliana Pastore, Glaucia Maria Ranpatabendi, Thisun Huyan, Zongyao |
| Author_xml | – sequence: 1 givenname: David surname: de Paulo Farias fullname: de Paulo Farias, David email: farias.davidp@gmail.com organization: Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil – sequence: 2 givenname: Fábio Fernandes surname: de Araújo fullname: de Araújo, Fábio Fernandes organization: Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil – sequence: 3 givenname: Zongyao surname: Huyan fullname: Huyan, Zongyao organization: Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands – sequence: 4 givenname: Juliana surname: Villasante fullname: Villasante, Juliana organization: Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands – sequence: 5 givenname: Thisun surname: Ranpatabendi fullname: Ranpatabendi, Thisun organization: Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands – sequence: 6 givenname: Vincenzo surname: Fogliano fullname: Fogliano, Vincenzo organization: Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands – sequence: 7 givenname: Glaucia Maria surname: Pastore fullname: Pastore, Glaucia Maria email: glaupast@unicamp.br organization: Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/40446656$$D View this record in MEDLINE/PubMed |
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| Keywords | Antioxidant capacity SCFAs production Gut microbiota metabolites Phenolic compounds Fecal fermentation |
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| SubjectTerms | Antioxidant capacity Bacteria - classification Bacteria - genetics Bacteria - isolation & purification Bacteria - metabolism Colon - metabolism Colon - microbiology Fecal fermentation Feces - microbiology Fermentation Gastrointestinal Microbiome - drug effects Gut microbiota metabolites Humans Phenolic compounds Phenols - metabolism Plant Extracts - metabolism SCFAs production |
| Title | Effect of colonic fermentation of uvaia (Eugenia pyriformis Cambess) fractions on phenolic compounds and gut microbiota composition: An in vitro study using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) |
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