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Article

Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber

1
CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy
2
DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Sara Ramos-Romero
Nutrients 2021, 13(3), 787; https://doi.org/10.3390/nu13030787
Received: 29 January 2021 / Revised: 19 February 2021 / Accepted: 23 February 2021 / Published: 27 February 2021
(This article belongs to the Special Issue FoodOmics 2020)
The use of olive pomace could represent an innovative and low-cost strategy to formulate healthier and value-added foods, and bakery products are good candidates for enrichment. In this work, we explored the prebiotic potential of bread enriched with Polyphenol Rich Fiber (PRF), a defatted olive pomace byproduct previously studied in the European Project H2020 EcoProlive. To this aim, after in vitro digestion, the PRF-enriched bread, its standard control, and fructo-oligosaccharides (FOS) underwent distal colonic fermentation using the in vitro colon model MICODE (multi-unit colon gut model). Sampling was done prior, over and after 24 h of fermentation, then metabolomic analysis by Solid Phase Micro Extraction Gas Chromatography Mass Spectrometry (SPME GCMS), 16S-rDNA genomic sequencing of colonic microbiota by MiSeq, and absolute quantification of main bacterial species by qPCR were performed. The results indicated that PRF-enriched bread generated positive effects on the host gut model: (i) surge in eubiosis; (ii) increased abundance of beneficial bacterial groups, such as Bifidobacteriaceae and Lactobacillales; (iii) production of certain bioactive metabolites, such as low organic fatty acids; (iv) reduction in detrimental compounds, such as skatole. Our study not only evidenced the prebiotic role of PRF-enriched bread, thereby paving the road for further use of olive by-products, but also highlighted the potential of the in vitro gut model MICODE in the critical evaluation of functionality of food prototypes as modulators of the gut microbiota. View Full-Text
Keywords: FOS; MICODE; microbiota; olive byproduct; prebiotic; VOCs; qPCR; 16S-rDNA MiSeq FOS; MICODE; microbiota; olive byproduct; prebiotic; VOCs; qPCR; 16S-rDNA MiSeq
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MDPI and ACS Style

Nissen, L.; Casciano, F.; Chiarello, E.; Di Nunzio, M.; Bordoni, A.; Gianotti, A. Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber. Nutrients 2021, 13, 787. https://doi.org/10.3390/nu13030787

AMA Style

Nissen L, Casciano F, Chiarello E, Di Nunzio M, Bordoni A, Gianotti A. Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber. Nutrients. 2021; 13(3):787. https://doi.org/10.3390/nu13030787

Chicago/Turabian Style

Nissen, Lorenzo, Flavia Casciano, Elena Chiarello, Mattia Di Nunzio, Alessandra Bordoni, and Andrea Gianotti. 2021. "Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber" Nutrients 13, no. 3: 787. https://doi.org/10.3390/nu13030787

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