Potential probiotic salami with dietary fiber modulates antioxidant capacity, short chain fatty acid production and gut microbiota community structure

Abstract

Dry-fermented sausages are an important and abundant component of the diet of many people. Improving their composition and thus their potential health effects is therefore important. Here we quantified the antioxidant capacity, short chain fatty acids (SCFAs) production, and gut microbiota structure of different salami formulations after in vitro digestion and subsequent fermentation with human gut microbiota. The addition of different types of fiber (citrus fiber, arabinogalactan, and inulin), a probiotic Lactobacillus rhamnosus, and an herbal extract to the salami formulation was tested. Incorporating any dietary fiber into salami formulation increased sausage antioxidant capacity and the amount of SCFAs produced during microbiota fermentation. These effects were highest for salami with citrus fiber and citrus fiber with herbal extract. Presence of fiber in salami also led to an altered gut microbiota structure. Citrus fiber and arabinogalactan but not inulin promoted an increase in the abundance of several known polysaccharide degrading genera and resulted in a reduction in the abundance of Escherichia, a bacterial genus known to contain many human intestinal pathogens. Overall, the addition of dietary fiber to salami formulation prior to curing improved beneficial health markers of this food product.