eprintid: 8685 rev_number: 5 eprint_status: archive userid: 2 dir: disk0/00/00/86/85 datestamp: 2023-09-06 23:30:28 lastmod: 2023-09-06 23:30:29 status_changed: 2023-09-06 23:30:28 type: article metadata_visibility: show creators_name: Luo, Peihuan creators_name: Ai, Jian creators_name: Wang, Yuxin creators_name: Wang, Songen creators_name: Schols, Henk A. creators_name: Smidt, Hauke creators_name: Battino, Maurizio creators_name: Bai, Weibin creators_name: Tian, Lingmin creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: maurizio.battino@uneatlantico.es creators_id: creators_id: title: Effects of enzymatic treatment on the in vitro digestion and fermentation patterns of mulberry fruit juice: A focus on carbohydrates ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: none abstract: The aim of this study was to investigate the effects of enzymatic treatments (pectinase, pectin lyase, and cellulase) on the in vitro digestion and fermentation characteristics of whole mulberry fruit juice. The analysis focused on changes in carbohydrate properties within the black mulberry fruit matrix during simulated digestion and fermentation. Human fecal microbiota were collected and introduced to the fruit matrix to monitor the fate of both soluble and insoluble polysaccharides during fermentation. The results revealed that enzymatic treatments enhanced the solubilization of carbohydrates from mulberry fruits, with pectinase showing the most significant effect. Throughout the process of in vitro digestion, there was a gradual increase in the percentage of solubilized carbohydrates from the mulberry juice substrate. The digested suspensions underwent dialysis to remove degradation fragments, and a lower quantity of carbohydrate in the enzyme-treated groups compared to the control. Polysaccharide populations with varying molecular weights (Mw) were obtained from the soluble fractions of mulberry residues for subsequent fermentation. An increase in Mw of soluble polysaccharides was detected by HPSEC during fermentation in certain cases. The gut microbiota demonstrated the ability to convert specific insoluble fractions into soluble components, which were subsequently subjected to microbial utilization. Enzymatic treatments during mulberry juice preparation can potentially positively impact health by influencing gut microbiota and short-chain fatty acid (SCFA) modulations. Enzymes could serve as valuable tools for producing functional fruit and vegetable juices, with the need to specify processing conditions for specific raw materials remaining a subject of further investigation. date: 2024-01 publication: Food Hydrocolloids volume: 146 pagerange: 109223 id_number: doi:10.1016/j.foodhyd.2023.109223 refereed: TRUE issn: 0268005X official_url: http://doi.org/10.1016/j.foodhyd.2023.109223 access: close language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Cerrado Inglés The aim of this study was to investigate the effects of enzymatic treatments (pectinase, pectin lyase, and cellulase) on the in vitro digestion and fermentation characteristics of whole mulberry fruit juice. The analysis focused on changes in carbohydrate properties within the black mulberry fruit matrix during simulated digestion and fermentation. Human fecal microbiota were collected and introduced to the fruit matrix to monitor the fate of both soluble and insoluble polysaccharides during fermentation. The results revealed that enzymatic treatments enhanced the solubilization of carbohydrates from mulberry fruits, with pectinase showing the most significant effect. Throughout the process of in vitro digestion, there was a gradual increase in the percentage of solubilized carbohydrates from the mulberry juice substrate. The digested suspensions underwent dialysis to remove degradation fragments, and a lower quantity of carbohydrate in the enzyme-treated groups compared to the control. Polysaccharide populations with varying molecular weights (Mw) were obtained from the soluble fractions of mulberry residues for subsequent fermentation. An increase in Mw of soluble polysaccharides was detected by HPSEC during fermentation in certain cases. The gut microbiota demonstrated the ability to convert specific insoluble fractions into soluble components, which were subsequently subjected to microbial utilization. Enzymatic treatments during mulberry juice preparation can potentially positively impact health by influencing gut microbiota and short-chain fatty acid (SCFA) modulations. Enzymes could serve as valuable tools for producing functional fruit and vegetable juices, with the need to specify processing conditions for specific raw materials remaining a subject of further investigation. metadata Luo, Peihuan; Ai, Jian; Wang, Yuxin; Wang, Songen; Schols, Henk A.; Smidt, Hauke; Battino, Maurizio; Bai, Weibin y Tian, Lingmin mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, maurizio.battino@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR (2024) Effects of enzymatic treatment on the in vitro digestion and fermentation patterns of mulberry fruit juice: A focus on carbohydrates. Food Hydrocolloids, 146. p. 109223. ISSN 0268005X