The project aims to investigate the capability, digestion, fermentation, and absorption potential of polyphenols extracted from by-products (apples, grapes, carrots, red beet) to modulate the beneficial bacteria, such as Bifidobacterium and Lactobacillus, by enhancing them.
After the new definition, polyphenols have been included in the prebiotics group, presenting prebiotic properties through modulation of the gut microbiota. Primary polyphenols health benefits are due to their antioxidant and anti-inflammatory action, but their new role as a prebiotic substrate is attributed to the ability of the intestinal microbiota to metabolize phenolic compounds. Their prebiotic role is mainly exerted through their metabolites, with or without other present compounds, such as fiber, and through their capacity to modify the composition of the gut microbiota. The quantity of dietary polyphenols present in the human diet is remarkable. However, the main difficulty encountered is the bioavailability after biotransformation, thus their absorption in the small intestine is low and the unabsorbed polyphenols pass to the colon where they are bio-transformed by colonic microbiota.
Polyphenols can be found predominantly in fruits, vegetables, tea, wine, and coffee, but also food groups such as cereals, pulses, and nuts. Residues from this type of plants or food are a valuable source for recovering polyphenols and a sustainable way to maintain the bio-economy.
01.09.2021 - 28.02.2022
Technische Universität Berlin
Institut für Lebensmitteltechnologie
Prof. Dr. Sascha Rohn
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