Prebiotic Food Research Articles

Comprehensive evaluation of Flammulina velutipes residues polysaccharide based on in vitro digestion and human fecal fermentation

Flammulina velutipes residues (FVR) are the waste culture medium derived from the collection of Flammulina velutipes fruiting bodies, with an annual output that remains largely unexplored. The characteristics of digestion and fermentation of Flammulina velutipes residues polysaccharide (FVRP) are still relatively unknown. This study investigated the structure of the gut microbiota through 16 s rDNA gene sequencing and analyzed changes in short-chain fatty acid (SCFA) content via targeted metabolome analysis. The aim was to explore the prebiotic activity of FVRP based on a simulated digestion model combined with an in vitro anaerobic fermentation model. The results demonstrated that FVRP did not exhibit significant changes during in vitro digestion and fermentation but did enhance antioxidant activity. Furthermore, FVRP was found to rapidly reduce the pH value and increase SCFA production in the fermentation broth from lactic acid bacteria and human feces. Notably, FVRP altered the gut microbiota structure, significantly increasing the relative abundance of Firmicutes and Bacteroidota. Thus, FVRP could be considered a promising prebiotic food and feed additive that promotes the generation of short-chain fatty acids by modulating gut microbiota.

Association Between Prebiotic or Probiotic Consumption and Risk of Type 2 Diabetes Mellitus in the General Adult Population

Introduction: Decrease in microbiota diversity increases risk of diabetes by increasing harmful metabolites and activating insulin resistance pathways. Adequate prebiotic and probiotic food consumption may be a potential tool in order to prevent type 2 diabetes. Aim: The aim of the research was to examine at the relationship between probiotic and prebiotic consumption and the risk of type 2 diabetes. Method: A cross-sectional research design was used in this study. Data was obtained from December 2021 and June 2022 using Personal Information Form, Assessment of Probiotic and Prebiotic Food Consumption Form, and Finnish Type 2 Diabetes Risk Questionnaire via online survey. General adults were included in this study. Univariate analysis, logistic and multiple linear regression analyses were conducted. Results: Of 401 adults, 51.6% were male and 78.80% were under 45 years of age. 89% of the sample stated they consumed prebiotic-probiotics. Logistic regression analysis showed that prebiotic-probiotic consumption was not a significant predictor of low (p = 0.127), mild (p = 0.381), moderate (p = 0.819), high (p = 0.588) and very high risk of type 2 diabetes (p = 0.998). In the research, linear regression research revealed that there was no meaningful connection between prebiotic-probiotic consumption status and type 2 diabetes risk (β = -0.072; p = 0.151). Conclusion: This research shown that using probiotics or prebiotics did not increase the risk of type 2 diabetes. Thus, more research is required to determine the relation between the usege of probiotics or prebiotics and the risk of type 2 diabetes.

Noodle Production for Diabetics from Modified Green Banana Starch by Phosphate Cross‐Linking

AbstractThe development of Green banana (GB) starch in prebiotic foods to address health problems such as diabetes. It is modified by phosphate cross‐linking to increase the resistant starch content, improve functional properties, and reduce digestible starch consumption. The starch is modified using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) with 6 to 12 wt%ratios in the presence of sodium sulfate. The results showed an increase in phosphorus content from 0.18% to 0.45% corresponding to the increase in sodium trimetaphosphate/sodium tripolyphosphate ratios. Resistant starch reached 60 wt% after increasing the concentration of phosphate agent above 10 wt% and rapidly digestible starch decreased significantly. Accordingly, the physicochemical properties of starch changed significantly. Phosphate cross‐linking led to disruption of the crystalline structure of starch granules and fragmentation, reducing enthalpy and increasing gelatinization temperature. The oil and water absorption and freeze‐thaw stability of treated starch increased. While water absorption and solubility index of starch decreased significantly as the result of phosphate cross‐linking. Modified starch is used for the production of rice noodles. From 10 to 30 wt% of 10P modified starch mixed, cooking fracture rate is not more than 10% and resistant starch content is over 41 wt%.

The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.)

Oyster mushrooms (Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and β-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 °C through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and β-glucans content via HPLC and Total Dietary Fiber (TDF) via enzymatic gravimetric method. Results indicate that uncooked mushroom powder exhibited superior antioxidant capabilities compared to cooked samples. The sous-vide cooked (80 °C) mushrooms displayed the highest total phenolic and flavonoid content. Moreover, pre-cooked (70 °C) mushroom powder demonstrated the highest β-glucan content, significantly surpassing the uncooked control sample. Notably, pre-cooked groups (80, 90 °C) demonstrated significantly higher TDF levels compared to uncooked sample. This research offers valuable insights into the potential use of mushrooms as high-antioxidant, antimicrobial, and prebiotic food or feed supplements, with broad implications across various fields.

The effect of prebiotic and probiotic food consumption on anxiety severity: a nationwide study in Korea.

Over the past decade, research has reported that diet and gut health affect anxiety symptoms through changes in the gut microbiota. Therefore, the introduction of prebiotic and probiotic food favorable for the intestinal microbiota is necessary to improve the mental health of the host. The purpose of this study was to examine the contribution of prebiotic and probiotic foods to lowering anxiety symptoms using a large, nationwide population-based database. The study population included 4,317 individuals 19 to 64 years of age who participated in the Korean National Health and Nutrition Examination Survey (KNHANES VII-3, 2019-2021). A food frequency questionnaire was used to evaluate prebiotic and probiotic food consumption. The Generalized Anxiety Disorder Assessment 7-item scale (GAD-7) assessed the severity of anxiety symptoms. The effect of prebiotic and probiotic food consumption on anxiety severity was analyzed using multiple logistic regression. Anxiety symptom severity was significantly lower in the highest prebiotic and/or probiotic food consumption tertiles compared to the lowest food consumption tertile. We also found a sex difference in the odds ratio for anxiety symptoms. The consumption of prebiotic food was significantly associated with the highest odds of anxiety among both men and women. However, probiotic food had a significant beneficial effect on lowering anxiety symptoms in men but not in women. Our finding suggests that prebiotic and probiotic food consumption might confer a beneficial influence on anxiety symptoms. Further research is required for a deeper understanding into the mechanisms of the positive effects of prebiotics and probiotics on anxiety.

Does Prebiotic Food Consumption Reduce Sleep Disorder Symptoms in Children With and Without Asthma? A Case-control Study

Does Prebiotic Food Consumption Reduce Sleep Disorder Symptoms in Children With and Without Asthma? A Case-control Study

Probiotics and Prebiotics Affecting Mental and Gut Health.

The effects of the gut microbiota on mental and intestinal health are an area of great interest. This study aimed to reveal the relationship between the intake of probiotic and prebiotic foods and mental and gut health. Data were obtained using an online survey from young adults (n = 538) enrolled at Afyonkarahisar Health Sciences University who agreed to participate in this study in the 2022-2023 academic year. This study included 538 participants, mostly (85.5%) females. Participants who never consumed yogurt had 7.614 times higher Gastrointestinal Symptom Rating Scale scores than those who consumed yogurt daily (p < 0.01). Similarly, the frequency of ayran consumption had a statistically significant effect on Bristol Stool Scale scores (p < 0.05). The ratio of normal defecation to constipation was 68.7% lower in participants who consumed ayran daily, whereas the ratio of diarrhea to constipation was 76.4% lower in participants who never consumed ayran. However, the frequency of prebiotic consumption did not have a significant effect on Bristol Stool Scale scores (p > 0.05). The consumption of probiotic and prebiotic foods exerted a significant effect on GSRS total scores and subfactors of the Depression Anxiety Stress Scale-42, namely depression, anxiety, and stress.

Addition of Canna edulis starch and starch nanoparticles to stabilized Pickering emulsions: In vitro digestion and fecal fermentation

Starch nanoparticles (SNPs) were prepared through acid hydrolysis of Canna edulis native starch and modified with octenyl succinic anhydride (OSA) to yield OS-starch and OS-SNPs. These modified particles were used to stabilize curcumin-loaded Pickering emulsions. Effects on gut microbiota during in vitro fecal fermentation were examined. The surface of OS-starch exhibits a porous structure, while OS-SNPs display layered grooves. OSA modification was confirmed by Fourier transform infrared spectroscopy (with peaks at 1728 cm−1 and 1573 cm−1) and proton nuclear magnetic resonance spectra (0.5–2 ppm). The degree of substitution for OS-starch and OS-SNPs is 0.0106 ± 0.0004 and 0.0079 ± 0.0003, respectively. Following modification, the crystallinity decreased from 35.69 ± 0.46 % (native starch) to 30.17 ± 0.70 % (OS-starch), SNPs decreased from 45.87 ± 0.89 % to 43.63 ± 0.64 % (OS-SNPs). Contact angles for OS-starch and OS-SNPs are 77.47 ± 1.78 and 55.57 ± 0.21, respectively. OS-SNPs exhibited superior emulsification properties compared to OS-starch, forming stable Pickering emulsions with pseudoplastic fluid behavior and enhanced curcumin storage protection over 14 days (60.88 ± 4.26 %) with controlled release. Stabilizing Pickering emulsions with OS-starch and OS-SNPs positively affected on gut microbiota and improved the intestinal environment, showing promise for their application in transportation systems and innovative prebiotic food formulations.

Влияние растворимых пищевых волокон из larix dahurica на качество молочного биопродукта

Wood extracts of Daurian larch (Larix gmelinii) serve as raw material for the prebiotic food additive called Lavitol Arabinogalactan. Larch arabinogalactan is a soluble dietary polysaccharide fiber with a wide range of preventive effects. Fermented dairy products fortified with larch arabinogalactan become functional products with valuable therapeutic activities. This research featured the effect of various doses of larch arabinogalactan on fermentation of normalized milk mixes and the quality profile of the finished dairy bioproduct. The authors determined the optimal dose of dietary fiber, established its prebiotic properties, and determined the physicochemical profile of the final functional product. The experiments involved lyophilized starter on pure cultures of Str. thermophilus, Lac. delbrueckii subsp. Bulgaricus, and B. bifidum. The optimal cultivation temperature was (38 ± 2) °C. Larch arabinogalactan was added to normalized milk mixes in an amount of 0.5–2.5 %. The authors determined the active acidity during fermentation and established a direct relationship between the increase in acidity and the increase in the mass fraction of larch arabinogalactan. The study also involved the lactic acid microbial count and the bifidobacterial count in the fermented mixes. The viable microbial count in the fortified samples demonstrated lactic acid microorganisms (107–109 CFU/cm3) and bifidobacteria (106–108 CFU/cm3). The optimal dose of larch arabinogalactan proved to be 1.5 %. In this research, 0.5 L of the new functional dairy bioproduct was able to cover 36.8 % of human physiological daily need for dietary fibers.

Modulating a prebiotic food source influences inflammation and immune-regulating gut microbes and metabolites: insights from the BE GONE trial

Accessible prebiotic foods hold strong potential to jointly target gut health and metabolic health in high-risk patients. The BE GONE trial targeted the gut microbiota of obese surveillance patients with a history of colorectal neoplasia through a straightforward bean intervention. This low-risk, non-invasive dietary intervention trial was conducted at MD Anderson Cancer Center (Houston, TX, USA). Following a 4-week equilibration, patients were randomized to continue their usual diet without beans (control) or to add a daily cup of study beans to their usual diet (intervention) with immediate crossover at 8-weeks. Stool and fasting blood were collected every 4 weeks to assess the primary outcome of intra and inter-individual changes in the gut microbiome and in circulating markers and metabolites within 8 weeks. This study was registered on ClinicalTrials.gov as NCT02843425, recruitment is complete and long-term follow-up continues. Of the 55 patients randomized by intervention sequence, 87% completed the 16-week trial, demonstrating an increase on-intervention in diversity [n=48; linear mixed effect and 95% CI for inverse Simpson index: 0.16 (0.02, 0.30); p=0.02] and shifts in multiple bacteria indicative of prebiotic efficacy, including increased Faecalibacterium, Eubacterium and Bifidobacterium (all p<0.05). The circulating metabolome showed parallel shifts in nutrient and microbiome-derived metabolites, including increased pipecolic acid and decreased indole (all p<0.002) that regressed upon returning to the usual diet. No significant changes were observed in circulating lipoproteins within 8 weeks; however, proteomic biomarkers of intestinal and systemic inflammatory response, fibroblast-growth factor-19 increased, and interleukin-10 receptor-α decreased (p=0.01). These findings underscore the prebiotic and potential therapeutic role of beans to enhance the gut microbiome and to regulate host markers associated with metabolic obesity and colorectal cancer, while further emphasizing the need for consistent and sustainable dietary adjustments in high-risk patients. This study was funded by the American Cancer Society.

Intake of Probiotic and Prebiotic Foods in Psoriasis Patients: A Case-Control Study in Romania

Psoriasis is a chronic, inflammatory skin disease which highly impacts the quality of life of psoriatic patients. Although the pathogenesis of psoriasis is multifactorial, recent evidence suggest that alterations in the intestinal microbiome play an important role suggesting a clear status of dysbiosis associated with the disease. This study aimed to assess the frequency of probiotic and prebiotic food consumption in psoriasis patients in Romania (n = 122), with an emphasis on potential dietary risk or protective factors linked with psoriasis. The results showed that consuming fermented and probiotic foods, such as fermented dairy products, kombucha, whole grains, fruits, and vegetables, may have an essential role in limiting or alleviating psoriasis symptoms. Future research should also investigate this relationship, considering other food groups, such as fish, meat, and fats, using a national validated food frequency questionnaire.

Structural characteristics and functional properties of a fucose containing prebiotic exopolysaccharide from Bifidobacterium breve NCIM 5671.

To evaluate the structure and functions of capsular exopolysaccharide (CPS) from Bifidobacterium breve NCIM 5671. A CPS produced by the probiotic bacteria B. breve NCIM 5671 was isolated and subjected to characterization through GC analysis, which indicated the presence of rhamnose, fucose, galactose, and glucose in a molar ratio of 3:1:5:3. The average molecular weight of the CPS was determined to be ∼8.5×105 Da. Further, NMR analysis revealed the probable CPS structure to be composed of major branched tetra- and penta-saccharide units alternately repeating and having both α- and β-configuration sugar residues. CPS displayed an encouraging prebiotic score for some of the studied probiotic bacteria. Compared to standard inulin, CPS showed better resistance to digestibility against human GI tract in vitro. DPPH, total antioxidant, and ferric reducing assays carried out for CPS displayed decent antioxidant activity too. This study indicates that the CPS from B. breve NCIM 5671 has the potential to be utilized as a prebiotic food supplement. It is a high-molecular-weight (∼8.5×105 Da) capsular heteropolysaccharide containing rhamnose, fucose, galactose, and glucose.

Effect of free and bound polyphenols from Rosa roxburghii Tratt distiller's grains on moderating fecal microbiota.

Rosa roxburghii Tratt distiller's grains (R. roxburghii DGs), the main by-product of wine processing, showed functional value and potential for high-value usage which benefited from their rich polyphenols. In this study, the free and bound polyphenols from R. roxburghii DGs were extracted and their potential effect on modulating fecal microbiota was investigated using in vitro fecal fermentation. The free polyphenols (26.32-26.45mgGAE/g) showed higher antioxidant activity compared to the bound polyphenols (8.76-9.01mgGAE/g). The free and bound polyphenols significantly improved the fecal microbiota community structure and enhanced short chain fatty acids concentrations after the stimulated colonic fermentation for 24h. Furthermore, the effect of R. roxburghii DGs polyphenols on modulating fecal microbiota was primarily attributed to quercetin, catechin, kaempferol, cyanidin and baicalin. This research suggests that R. roxburghii DGs are a promising source of natural antioxidants and prebiotic foods.

66 The PROMOTe study: prebiotic supplementation improves cognition versus placebo in healthy older twins

Abstract Background There is a growing body of evidence linking the microbiota in the human gut, to the brain and to physical function. Animal and human studies have shown that inducing changes in the microbiota can alter muscle physiology and cognitive behaviour, indicating causative pathways. The PROMOTe trial aimed to test whether the gut microbiome mediates anabolic resistance to protein in older adults. A secondary objective was to test whether modulation of the gut microbiome using a pre-biotic food supplement, improved cognition versus placebo. Methods This placebo-controlled double-blinded randomised controlled trial used twin pairs, recruited from the TwinsUK cohort. Those aged &amp;gt; = 60, with low baseline protein intake, and access to a computer (due to remote trial delivery) were included. One twin received protein supplementation plus placebo and the other received protein supplementation plus a gut microbiome modulator (prebiotic). Intervention period was 12 weeks. Participants were advised to take 1 supplement sachet daily, and to undertake resistance exercises. The primary outcome was muscle strength as measured using chair-rise time. Cognition (CANTAB battery) was a secondary outcome. Linear mixed effects regression models were used to compare intervention groups (arm 1 vs arm 2; blinded). Twin clustering was considered as random effects, both family identifier and zygosity, and treatment group as fixed effect. Results Target sample size was 70 individuals. We screened 626 and randomised 72 participants (36 pairs). More adverse events occurred in the prebiotic group (n = 8 versus n = 2 in placebo group; p = 0.041), but compliance remained high in both groups (% adherence &amp;gt;78% in each group; p = 0.37). There was no significant difference between arms for the primary outcome of chair rise time (coefficient 0.184; 95% CI -0.569-0.938; p = 0.631). The prebiotic intervention arm had an improved cognition factor score versus the placebo group (coefficient 0.482; 95% CI 0.823–0.141; p = 0.014). Conclusion Prebiotic food supplementation improves cognition versus placebo in a cohort of healthy older twins.

Recent Advances on Emerging Carbohydrates‐Based Prebiotics and its Potential Food Sources: Marine Algae, Seaweeds, Tropical Fruits, and Agri‐Food Wastes

AbstractRecent advances in food science and definition aspects of prebiotics are expanding the scope of prebiotic substrates. In this sense, new carbohydrate‐based prebiotics, such as xylooligosaccharides, isomaltooligosaccharides, chitooligosaccharides, lactosucrose, raffinose, neoagaro‐oligosaccharides, epilactose, and glucomannans are emerging. Thus, this review presents and discusses the recent advances in emerging carbohydrates‐based prebiotics and potential carbohydrate‐based prebiotic foods. In addition, the evolution of the prebiotic concept is detailed, and the worldwide prebiotics regulatory aspects are presented.

Chronic consumption of a blend of inulin and arabinoxylan reduces energy intake in an ad libitum meal but does not influence perceptions of appetite and satiety: a randomised control-controlled crossover trial.

Prebiotic foods can be used to increase production of short-chain fatty acids (SCFA) in the gut. Of the SCFA, propionate is credited with the strongest anorectic activity. In previous work, a 50/50 blend of inulin and arabinoxylan was produced (I + AX) that significantly increased propionate production in an in vitro gut model. This study sought to establish whether chronic consumption of a prebiotic blend of I + AX decreases appetite and energy intake and increases intestinal propionate production in human participants. MIXSAT (clinicaltrials.gov id: NCT02846454, August 2016) was a double-blind randomised acute-within-chronic crossover feeding trial in healthy adult men (n = 20). Treatments were 8g per day I + AX for 21days or weight-matched maltodextrin control. The primary outcome measure was perceived satiety and appetite during an acute study visit. Secondary outcomes were energy intake in an ad libitum meal, faecal SCFA concentration, and faecal microbiota composition. Perceived satiety and appetite were not affected by the intervention. I + AX was associated with a reduction in energy intake in an ad libitum meal, increased faecal SCFA concentration, and an increase in cell counts of Bifidobacteria, Lactobacilli, and other microbial genera associated with health. Chronic consumption of this blend of prebiotics decreased energy intake in a single sitting. Further studies are needed to confirm mechanism of action and to determine whether this might be useful in weight control.

Standardization of Growol processing and the effect of different processing processes on the potential of Growol as functional food

One of the Indonesian traditional food, growol is a fermented cassava product of the home industries. It is believed that growol can cure diseases in the digestive tract. This research aims to analyze the standardization of growol processing and the effects of various processing processes, i.e. steaming, baking, frying, and cooling, on growol potential as traditional food. Four variations of fermentation treatments were used to investigate the standardization of growol processing, namely the fermentation process. Based on the organoleptic test encompassing appearance, texture, taste, and overall preference and the LAB level test, the best growol was that with the fermentation process “not changing the water in three days” (TG3). As such, we figured out the standardization of growol processing comprising preparing the basic ingredients, performing the fermentation “not changing the soaking water in three days”, washing five times (b/v) draining, crushing, steaming, and molding. The glycemic index of baked, steamed, cooled, without-processing, and fried growol was 97, 94, 93, 91, and 89, respectively. With a GI &gt; 70, without processing, steamed, baked, fried, and cooled growol could not be consumed as functional pro-diabetic food. The LAB test indicated that the LAB level of without- processing, baked, fried, steamed, and cooled growl was 1.32 × 107 cfu/g, 6.7 × 103 cfu/g, 1.53 × 103 cfu/g, 1.27 × 103 cfu/g, and 2.7 ×102 cfu/g, respectively. We could then infer that without processing growol and steamed, baked, fried, or cooled growol had potential as a functional prebiotic food.

Effects of a high-prebiotic diet versus probiotic supplements versus synbiotics on adult mental health: The "Gut Feelings" randomised controlled trial.

Preliminary evidence supports the use of dietary interventions and gut microbiota-targeted interventions such as probiotic or prebiotic supplementation for improving mental health. We report on the first randomised controlled trial (RCT) to examine the effects of a high-prebiotic dietary intervention and probiotic supplements on mental health. "Gut Feelings" was an 8-week, 2 × 2 factorial RCT of 119 adults with moderate psychological distress and low prebiotic food intake. Treatment arms: (1) probiotic supplement and diet-as-usual (probiotic group); (2) high-prebiotic diet and placebo supplement (prebiotic diet group); (3) probiotic supplement and high-prebiotic diet (synbiotic group); and (4) placebo supplement and diet-as-usual (placebo group). The primary outcome was assessment of total mood disturbance (TMD; Profile of Mood States Short Form) from baseline to 8 weeks. Secondary outcomes included anxiety, depression, stress, sleep, and wellbeing measures. A modified intention-to-treat analysis using linear mixed effects models revealed that the prebiotic diet reduced TMD relative to placebo at 8 weeks [Cohen's d = -0.60, 95% confidence interval (CI) = -1.18, -0.03; p = 0.039]. There was no evidence of symptom improvement from the probiotic (d = -0.19, 95% CI = -0.75, 0.38; p = 0.51) or synbiotic treatments (d = -0.03, 95% CI = -0.59, 0.53; p = 0.92). Improved anxiety, stress, and sleep were noted in response to the prebiotic diet while the probiotic tentatively improved wellbeing, relative to placebo. No benefit was found in response to the synbiotic intervention. All treatments were well tolerated with few adverse events. A high-prebiotic dietary intervention may improve mood, anxiety, stress, and sleep in adults with moderate psychological distress and low prebiotic intake. A synbiotic combination of high-prebiotic diet and probiotic supplement does not appear to have a beneficial effect on mental health outcomes, though further evidence is required. Results are limited by the relatively small sample size. https://www.anzctr.org.au/Trial/Registration/TrialReview.aspx?id=372753, identifier ACTRN12617000795392.

Combined Ganoderma lucidum polysaccharide and ciprofloxacin therapy alleviates Salmonella enterica infection, protects the intestinal barrier, and regulates gut microbiota.

Clinical antibiotics used worldwide could diminish the intestinal barrier, enhance contact with microbiota and intestinal immune cells, and induce inflammation. We found that ciprofloxacin treatment of Salmonella enterica serovar Typhimurium infection resulted in the destruction of the intestinal barrier, with decreased concentrations of MUC2, ZO-1, and occludin in the jejunum and colon. Ganoderma lucidum ethanol extracts (GLE), as a prebiotic food extract, significantly decreased inflammation-related enzymes, including COX-2, MPO, and iNOS, and pro-inflammatory cytokines (IL-6, IL-1β, IL-17, and TNF-α), and protected the intestinal barrier by increasing the concentration of MUC2, ZO-1, and occludin. Meanwhile it significantly increased the abundances of Salmonella, Parabacteroides, Acinetobacter, Enterococcus, and Escherichia-Shigella, which increased the risk of pathogenic bacterial infections. Prebiotic G. lucidum polysaccharide (GLP) provided a significant intestinal barrier, improving the concentration of ZO-1, occludin, and MUC2 in the colon and jejunum. The synergistic effects of GLP and ciprofloxacin were hypothesized to reverse the negative effects resulting from ciprofloxacin alone, as the concentrations of ZO-1, occludin, and MUC2 were significantly increased in the jejunum and colon, especially in the colon. Also, the synergistic effect increased the abundances of probiotic bacteria Lachnospiraceae NK4A136, Ruminococcaceae UGG-014, Lactobacillus, and Parabacteroides. In conclusion, combined GLP and ciprofloxacin therapy against Salmonella infection alleviated the side effects resulting from the clinical application of the antibiotic alone, and increased the probiotic bacterial population.

Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization

The already marked tendency for functional food consumption, low in calories, and with biologically active properties, has been increasing. In this scenario, yacon tuberous roots, with high levels of nutraceutical fructooligosaccharides, gain importance. However, these nutraceutical properties depend on fertilization management. Thus, our study aims to evaluate different doses of potassium fertilization on the physicochemical characteristics of yacon roots. The experimental design consisted of randomized blocks, with 4 replications and 5 treatments: four doses of potassium fertilization (50%; 100%; 150%; 200%) of the reference value, corresponding to 178.7 kg.ha-1; 357.4 kg.ha-1; 536.1 kg.ha-1; 714.8 kg.ha-1 of potassium chloride – (KCl), and a control (soil without fertilization). The chemical features evaluated were pH, total titratable acidity, soluble solids, conductivity, turbidity, moisture and ashes. The texture profile was analyzed through toughness, adhesiveness, cohesiveness, chewability index, elasticity, and gooeyness. Most of the variables were influenced by potassium soil fertilization. Only turbidity, conductivity and gumminess showed no response to the applied doses, not fitting the tested models. Potassium fertilization improved both chemical (higher levels of soluble solids and less acidity) and physical characteristics (less hardness, chewability, cohesiveness, and adhesion) of yacon tuberous roots, bringing greater quality to the final product. Highlights Yacon is considered a prebiotic food. Several immunostimulatory characteristics promote antimicrobial, anti-inflammatory, and antioxidant activity. Potassium is associated with root size, shape, texture, color, flavor, acidity, nutrient transport resistance, nutritional value, and even market value. Texture constitutes an important factor and quality criterion for the sensory acceptance of food. Thus, the results obtained show that potassium fertilization improves both physical and chemical characteristics of yacon roots. The best results were observed with the maximum dose of potassium fertilization (357.4 kg.ha-1 of KCl).