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Title: Potential prebiotic effect of Cava Lees: changes in gut microbiota
Author: Martín Garcia, Alba
González-Linares, J. (Javier)
Riu Aumatell, Montserrat
López Tamames, Elvira
Keywords: Cava
Cava (Wine)
Issue Date: 20-Nov-2022
Publisher: MDPI
Abstract: Lees are a winery by-product with a fiber-rich composition that could have a potential prebiotic effect on gut microbiota. Prebiotics cannot be digested by humans but can be used by bacteria found in the large intestine. To evaluate the potential prebiotic effect of lees, they were administered to Wistar rats for 14 days. Feces were collected daily, and DNA was extracted and analyzed by shot gun sequencing. The supplementation with lees did not affect weight, food intake, or water consumption of the studied rats. It was found that lees promoted the increase of relative abundance of probiotic bacteria belonging to the Lactobacillaceae family, as well as other potentially probiotic species such as Blautia hansenii, Roseburia intestinalis, and Ruminococcus obeum. Moreover, lees supplementation also reduced the abundance of certain pathogenic bacteria. In conclusion, lees can improve the presence of beneficial bacteria in the gastrointestinal tract and can be re-valorized as a new ingredient in food formulation
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It is part of: Fermentation, 2022, vol. 8, p. 657
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ISSN: 2311-5637
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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