Fructans from Agave enhance probiotic yoghurt by modulating gut microbiota on children with overweight or obesity

Overweight and obesity in children are an increasing public health problem,and the influence the gut microbiota has on it,is still discussed.The consumption of prebiotics has been studied in children with overweight and obesity after an intervention with fermented milk,supplemented with different fructans like prebiotics,was carried out to obtain a healthy microbiota.Children were randomly assigned into three groups,a double-blind intervention was carried out,receiving different fermented milk products for 6 weeks,including the following supplements:Lactobacillus casei strain Shirota,L.casei strain Shirota with inulin or L.casei strain Shirota with fructans from Agave salmiana Otto ex Salm-Dyck.DNA was extracted from stool samples and the differential abundance of ASV was monitored by high throughput 16S rRNA gene sequencing.A synbiotic with fructans from A.salmiana stimulated the abundance and diversity of the microbiota,specifically on genera Faecalibacterium and Holdemanella,thus,leading to a healthier gut microbiota,which led to obtaining the best anthropometric changes in synbiotic groups.Synbiotic intervention may provide health benefits to children with overweight or obesity by increasing the richness of the gut microbiota and stimulate beneficial bacteria.Nevertheless,more studies are needed to get a better understanding of the mechanisms of action.

Indigestible fraction of guava fruit:Phenolic profile,colonic fermentation and effect on HT-29 cells

Guava fruit is rich in phenolic compounds(PCs),whose metabolic fate has not been explored.Non-digestible carbohydrates and PCs in whole guava(WG)and seedless guava(SG)were submitted to an in vitro colonic fermentation,followed by evaluation of the anti-proliferative activity of the fermentation extracts in HT-29 cancer cell lines.The main PCs in both samples were(+)-gallocatechin and gallic acid,while procyanidin B was the most abundant one associated with soluble indigestible fraction and quercetin predominated in the insoluble indigestible fraction.The fermentability index at 24 h was 78.84%in WG and 84.74%for SG,near to the value for raffinose used as reference,with butyric acid as the main short chain fatty acids(SCFA)produced.The greatest antiproliferative effects were observed in the SG at 12 h of fermentation and WG at 24 h of fermentation.These results allow to suggest consumption of guava fruit,either with or without seeds,as a feasible way to maintain colonic health.