An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model

Duque, Ana Luiza Rocha Faria; Monteiro, Magali; Adorno, Maria Angela Tallarico; Sakamoto, Isabel Kimiko; Sivieri, Katia

doi:10.1016/j.foodres.2016.03.028

Cited by 81Gut microbiota and healthProbiotics and Fermented FoodsMicrobial Metabolites in Food Biotechnology

An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model

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Duque, Ana Luiza Rocha Faria, Monteiro, Magali, Adorno, Maria Angela Tallarico, Sakamoto, Isabel Kimiko, Sivieri, Katia·2016·Food Research International

DOI 10.1016/j.foodres.2016.03.028

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Abstract

The aim of this research was to evaluate the influence of fresh orange juice (FOJ) and pasteurized orange juice (POJ) on gut microbiota using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) in a long-term experiment. SHIME® vessels were used to investigate orange juice fermentation throughout the colon and to assess changes in microbial composition and fermentation metabolites (short-chain fatty acids, or — SCFA, and ammonium). Antioxidant activity of the SHIME® vessels and juice was also evaluated. The FOJ increased (p≤0.05) Lactobacillus spp., Enterococcus spp., Bifidobacterium spp., and Clostridium spp. and reduced (p≤0.05) enterobacteria. The POJ increased (p≤0.05) Lactobacillus spp. and reduced (p≤0.05) enterobacteria. The PCR-DGGE analysis showed a reduction in total bacteria population richness values. The FOJ and POJ increased (p≤0.05) butyric, acetic, and propionic acid concentrations, whereas ammonium production was reduced. High values of antioxidant activity were observed as a result of the FOJ and POJ treatments. Principal component analysis indicated that both POJ and FOJ juices had a positive influence on gut microbiota. The FOJ and POJ were found to exhibit selective prebiotic activity, particularly in terms of gut microbiota. This finding is in agreement with increases in both SCFAs and commensal bacteria, as well as with decreases in ammonium levels, though total bacteria richness values were reduced.

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Several human and animal studies have indicated that consumption of fruit and vegetables leads to increased microbial diversity and function, a shift in the abundance of bacterial phyla, growth of beneficial bacteria, such as Bifidobacterium and Lactobacillus, and reduction in potentially harmful bacteria, including E. coli and Enterococcus.
“Several human and animal studies have indicated that consumption of fruit and vegetables leads to increased microbial diversity and function, a shift in the abundance of bacterial phyla, growth of beneficial bacteria, such as Bifidobacterium and Lactobacillus, and reduction in potentially harmful bacteria, including E. coli and Enterococcus (51)(52)(53)(54)(55).”
From Diet and the Microbiota–Gut–Brain Axis: Sowing the Seeds of Good Mental Health (2021) · cites this paper as [53]

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Self-citation
RESEARCH ARTICLE Effects of Orange Juice Formulation on Prebiotic Functionality Using an In Vitro Colonic Model System
Costabile, A., Walton, G. E., Tzortzis, G., Vulevic, J., Charalampopoulos, D., & Gibson, G. R. (2016)

Authors: Duque, A. L. R. F., Monteiro, M., Adorno, M. A. T., Sakamoto, I. K., & Sivieri, K.
Affiliations: Universidade Estadual Paulista (Unesp) (BR)
Universidade de São Paulo (BR)
ORCID: Monteiro, Magali
Sakamoto, Isabel Kimiko
Venue: Food Research International
Publisher: Elsevier BV
Published: 2016-06
Volume: 84
Pages: 160-169
ISSN: 0963-9969 (ISSN-L)
DOI: 10.1016/j.foodres.2016.03.028
OpenAlex: W2303892653
Cited by: 81
References: 84
Citations by year: 2026: 3 · 2025: 9 · 2024: 9 · 2023: 6 · 2022: 8 · 2021: 13 · 2020: 10 · 2019: 10 · 2018: 8 · 2017: 4 · 2016: 1
FWCI: 3.99
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 314 d)
Locations: Food Research International (publishedVersion)
Americanae (AECID Library) (submittedVersion, other-oa)
LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, other-oa)
Funders: CAPES
FAPESP (09/53878-8)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Keywords: orange juice, gut microbiota, colonic fermentation, SHIME model, short-chain fatty acids, ammonium production, antioxidant activity, prebiotic activity, Lactobacillus, Bifidobacterium, Enterobacteriaceae, bacterial diversity, fermented juice

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An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model

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