Modulation of the gut microbiota and short-chain fatty acid production by gac fruit juice and its fermentation in <i>in vitro</i> colonic fermentation
Marisa Marnpae, Vernabelle Balmori, Kritmongkhon Kamonsuwan, Uarna Nungarlee, Suvimol Charoensiddhi, Thavaree Thilavech, Tanyawan Suantawee, Pavaret Sivapornnukul, Prangwalai Chanchaem, Sunchai Payungporn, Winai Dahlan, Nazimah Hamid, Thumnoon Nhujak, Sirichai Adisakwattana
Abstract
. Moreover, FGJ displayed enhanced production of SCFAs, especially acetic and lactic acids, in contrast to GJ. Our findings suggest that the probiotic fermentation of gac fruit enhances its functional attributes in promoting a balanced gut microbiota. This beverage demonstrates potential as a functional food with potential advantages for sustaining intestinal health.
Topics & Concepts
FermentationIn vitroShort-chain fatty acidChemistryFood scienceFatty acidGut floraBiochemistryButyrateGut microbiota and healthProbiotics and Fermented FoodsFood composition and properties