Analyzing the gut microbiota and microbial-associated metabolites of tomato-based sauces.

Red Cooked Sauce (RCS) and Red Raw Sauce (RRS) are a mixture of natural crops that have a promising content of bioactive compounds (BC). The aim was to determine the effect of the indigestible fraction (IF) during the colonic fermentation in RCS and RRS by studying the two-way relationship between gut microbiota composition and microbial metabolites produced from BC fermented in the TNO in vitro dynamic model of the human colon (TIM-2). Total BC in undigested and predigested RRS, 957 and 715 mg/100 g DW, respectively, was significantly higher (p < 0.

Investigating the survival and activity of a bacteriophage in the complex colon environment with the use of a dynamic model of the colon (TIM-2).

The rise of antibiotic resistance poses a global problem. To avoid this, alternative therapeutic options should be explored, e.g.

Changes in gut microbiota in predigested Hibiscus sabdariffa L calyces and Agave (Agave tequilana weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon.

Hibiscus sabdariffa (Hb) calyces are a source of dietary fiber (DF) and phenolic compounds. Agave fructans (AF) and oligofructans (OF) are considered as soluble DF. The aim of the study was to investigate changes in gut microbiota upon feeding predigested Hb, AF, OF or Mix (Hb/AF) to a dynamic, validated in vitro model of the human colon (TIM-2), using sequencing of the V3-V4 regions of the 16S rRNA gene.

Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon (TIM-2).

Mango (Mangifera indica L.) peel (MP), is a by-product from the industrial processing to obtain juices and concentrates, and is rich in polyphenols and dietary fiber (DF). DF content of dried MP is about 40%.