In vitro assessment of the impact of passion fruit peel–extracted pectin added with probiotic strains on the human intestinal microbiota and metabolic activity
Rattanaporn Pimisa, Sehanat Prasongsuk, Wichanee Bankeeree, Pongsanat Pongcharoen, Silvia Arboleya, Alicja Nogacka, Clara G. de los Reyes‐Gavilán, Noraphat Hwanhlem, Miguel Gueimonde
Abstract
This study investigated the impact of a novel passion fruit peel–extracted pectin (PFPEP) with and without probiotics on the human intestinal microbiota composition and metabolic activity, compared to commercial pectin (CP). Independent batch fermentations were conducted using fecal samples from four healthy donors aged between 25 and 40 years to assess changes in pH, gas accumulation, microbiota composition, short–chain fatty acids (SCFAs) production, and metabolic activity. Our findings revealed distinct responses to pectin types and probiotic strains. The fecal culture supplemented with CP resulted in a rapid drop in pH and promoted higher butyrate levels, as well as exhibited greater glucose content than PFPEP before fermentation. Conversely, PFPEP with and without probiotics stimulated large levels of acetate production. Whereas, the fermentation of PFPEP, with and without probiotics added, or CP showed similar results, a higher level of cumulative gas, an increase in levels of Erysipelotrichaceae, Coriobacteriaceae , and Bifidobacteriaceae families, a reduced in Bacteroidaceae and Prevotellaceae families and Bacteroides spp., and significant changes in metabolic activity were found. These results underscore the potential of PFPEP for modulating gut microbiota, guiding avenues for further research of this ingredient in human intervention studies. • We evaluated in vitro the impact on microbiota of a novel passion-fruit peel extracted pectin (PFPEP). • The impact of PFPEP, alone or combined with probiotics, was different from that of commercial pectin. • The tested novel pectin extract demonstrated potential for human microbiota modulation.