Potential prebiotic effect of Cava Lees: changes in gut microbiota

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dc.contributor.authorMartín Garcia, Alba
dc.contributor.authorGonzález-Linares, J. (Javier)
dc.contributor.authorRiu Aumatell, Montserrat
dc.contributor.authorLópez Tamames, Elvira
dc.date.accessioned2023-02-23T08:23:53Z
dc.date.available2023-02-23T08:23:53Z
dc.date.issued2022-11-20
dc.date.updated2023-02-23T08:23:53Z
dc.description.abstractLees 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
dc.format.mimetypeapplication/pdf
dc.identifier.idgrec728980
dc.identifier.issn2311-5637
dc.identifier.urihttps://hdl.handle.net/2445/194000
dc.language.isoeng
dc.publisherMDPI
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.3390/fermentation8110657
dc.relation.ispartofFermentation, 2022, vol. 8, p. 657
dc.relation.urihttps://doi.org/10.3390/fermentation8110657
dc.rightscc-by (c) Martín Garcia, Alba et al., 2022
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceArticles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
dc.subject.classificationCava
dc.subject.classificationPrebiòtics
dc.subject.classificationMicrobiota
dc.subject.otherCava (Wine)
dc.subject.otherPrebiotics
dc.subject.otherMicrobiota
dc.titlePotential prebiotic effect of Cava Lees: changes in gut microbiota
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion

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