PMID- 27713989
OWN - NLM
STAT- MEDLINE
DCOM- 20180205
LR  - 20180205
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 7
IP  - 9
DP  - 2016 Sep 14
TI  - Assessment of the prebiotic effect of quinoa and amaranth in the human intestinal 
      ecosystem.
PG  - 3782-3788
AB  - Quinoa and amaranth belong to the group of the so called "superfoods" and have a 
      nutritional composition that confers multiple benefits. In this work, we explored 
      the possibility of these foods exhibiting a prebiotic effect. These pseudocereals 
      were subjected to an in vitro digestion and used as carbon sources in batch 
      cultures with faecal human inocula. The effects on the microbiota composition and 
      their metabolic products were determined by assessment of variations in pH, 
      short-chain fatty acid (SCFA) production and changes in the dynamic bacterial 
      populations by fluorescence in situ hybridization (FISH). After 48 h of 
      incubation, the total SCFAs were 106.5 mM for quinoa and 108.83 mM for amaranth, 
      in line with the decrease in pH. Considerable differences (p < 0.05) were found 
      in certain microbial groups, including Bifidobacterium spp., 
      Lactobacillus-Enterococcus, Atopobium, Bacteroides-Prevotella, Clostridium 
      coccoides-Eubacterium rectale, Faecalibacterium prausnitzii and Roseburia 
      intestinalis. Our research suggests that these pseudocereals can have the 
      prebiotic potential and that their intake may improve dysbiosis or maintain the 
      gastrointestinal health through a balanced intestinal microbiota, although 
      additional studies are necessary.
FAU - Gullon, Beatriz
AU  - Gullon B
AD  - Department of Chemical Engineering, Institute of Technology, University of 
      Santiago de Compostela, 15782 Santiago de Compostela, Spain.
FAU - Gullon, Patricia
AU  - Gullon P
AD  - Chemical & Environmental Engineering Department, University of the Basque Country 
      UPV/EHU, Plaza Europa 1, 20018 Donostia-San Sebastian, Spain. 
      patricia.gullon@ehu.es.
FAU - Tavaria, Freni K
AU  - Tavaria FK
AD  - CBQF - Centro de Biotecnologia e Quimica Fina - Laboratorio Associado, Escola 
      Superior de Biotecnologia, Universidade Catolica Portuguesa/Porto, Rua Arquiteto 
      Lobao Vital, Apartado 2511, 4202-401 Porto, Portugal.
FAU - Yanez, Remedios
AU  - Yanez R
AD  - Department of Chemical Engineering, Faculty of Science, University of Vigo 
      (Campus Ourense), As Lagoas, 32004 Ourense, Spain and CITI-Tecnopole, San Ciprian 
      de Vinas, 32901 Ourense, Spain.
LA  - eng
PT  - Journal Article
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - 0 (Fatty Acids, Volatile)
RN  - 0 (Prebiotics)
RN  - 33X04XA5AT (Lactic Acid)
SB  - IM
MH  - *Amaranthus
MH  - *Chenopodium quinoa
MH  - Fatty Acids, Volatile/biosynthesis
MH  - Feces/microbiology
MH  - Fermentation
MH  - Gastrointestinal Microbiome/*physiology
MH  - Health
MH  - Humans
MH  - Hydrogen-Ion Concentration
MH  - In Situ Hybridization, Fluorescence
MH  - Lactic Acid/metabolism
MH  - Prebiotics/*administration & dosage
EDAT- 2016/10/08 06:00
MHDA- 2018/02/06 06:00
CRDT- 2016/10/08 06:00
PHST- 2016/10/08 06:00 [entrez]
PHST- 2016/10/08 06:00 [pubmed]
PHST- 2018/02/06 06:00 [medline]
AID - 10.1039/c6fo00924g [doi]
PST - ppublish
SO  - Food Funct. 2016 Sep 14;7(9):3782-3788. doi: 10.1039/c6fo00924g.