Comparative effects of non-fermented and -fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An colonic model.

Pomelo juice, especially from the Tubtim Siam cultivar, may offer prebiotic benefits by promoting beneficial gut bacteria. This study evaluated the impact of non-fermented and ()-fermented pomelo juice on gut microbiota using an colonic fermentation model. The -fermented juice significantly increased lactobacilli levels compared to the non-fermented juice, while both treatments similarly suppressed coliforms within 24 h Microbiota analysis revealed increased richness and significant community shifts in both treatments.

Black Goji Berry () Juice Fermented with GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption.

With the global increase in hyperglycemia and hyperlipidemia, there is an urgent need to explore dietary interventions targeting the inhibition of dipeptidyl peptidase-IV (DPP-IV) and lipid digestion and absorption. This study investigated how GG (LGG) affects various aspects of black goji berry (BGB) ( Murr.) juice, including changes in physicochemical and functional properties, as well as microbiological and sensory attributes.

Modulation of the gut microbiota and short-chain fatty acid production by gac fruit juice and its fermentation in colonic fermentation.

This study aimed to investigate the effects of gac fruit juice and its probiotic fermentation (FGJ) utilizing on the modulation of the gut microbiota and the production of short-chain fatty acids (SCFAs). We conducted a comparison between FGJ, non-fermented gac juice (GJ), and control samples through digestion and colonic fermentation using the human gut microbiota derived from fecal inoculum. Our findings revealed that both GJ and FGJ led to an increase in the viability of , with FGJ exhibiting even higher levels compared to the control.

Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo ( (L.) Osbeck) Juices from Different Cultivars through Fermentation with .

The current study aimed to explore the effects of fermenting five different pomelo cultivars using on various physicochemical, phytochemical, and organoleptic attributes. Fermentation led to an increase in viable lactic acid bacteria count (8.80-9.