Interactions between fecal bacteria, bile acids and components of tomato pomace

Krzysztof Dziedzic,Danuta Górecka,Jan Michniewicz,Agnieszka Drożdżyńska,Jarosław Walkowiak,Artur Szwengiel

doi:10.1007/s10068-018-0527-6

Krzysztof Dziedzic, Danuta Górecka + Show 4 more

Open Access

https://doi.org/10.1007/s10068-018-0527-6

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Abstract

The tomato pomace obtained during processing as a residue of tomato processing from large industry. The interactions between tomato pomace and fecal bacteria, bile acids during in vitro digestion were studied. Digestion was carried out by using bioreactor in anaerobic conditions. Tomato pomace can significantly affect the count of fecal bacteria and the solubility of bile acids in in vitro digestion due to bonding ability of their proteins/peptides. The availability and use of bile acids does not only depend on the interactions between bile acids and bacteria, but also the interactions of bile acids with digested food components. Tomato pomace characterized high dietary fiber content and its fractions: 17.64–21.53% for cellulose and 13.48–18.63% for lignin. Given our results we supposed that fecal bacteria can use primary bile acids, as their source of energy in an environment where carbon availability is limited.

Highlights

Tomato pomace (TP) is the most abundant waste in fruit and vegetable industries (11 million tone of tomato waste including 4 million tone of tomato pomace)
Tomato pomace can significantly affect the count of fecal bacteria and the solubility of bile acids in in vitro digestion due to bonding ability of their proteins/peptides
There is a lack of evidence of the role of food products enriched with dietary fibre fractions obtained from tomato pomace in stimulation or retardation of fecal bacteria growth, and the ability of fecal bacteria in the management of bile salts and bile acids (Dziedzic et al, 2016)

Summary

Introduction

Tomato pomace (TP) is the most abundant waste in fruit and vegetable industries (11 million tone of tomato waste including 4 million tone of tomato pomace). The chemical composition of TP varies depending on the agricultural procedures applied and technical processing (Bajerska et al, 2015) This is a rich source of some nutritive compounds, such as: protein and lysine (15–24%), fat (5–20%, mainly linoleic acid), total sugar (28–51%) and mineral substances (3–6%)—all figures given in dry basis. There is a lack of evidence of the role of food products enriched with dietary fibre fractions obtained from tomato pomace in stimulation or retardation of fecal bacteria growth, and the ability of fecal bacteria in the management of bile salts and bile acids (Dziedzic et al, 2016). E. coli growth was observed in duodenum of a gastrointestinal model in the presence of very high concentration of bile, while Gram-positive bacteria in the same environment were deactivated They showed that bile tolerance is strain-specific. Among Bifidobacterium strains, B. infantis had the best survival rate but B. longum had the lowest (Begley et al, 2005)

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