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Applying Advanced In Vitro Culturing Technology to Study the Human Gut Microbiota

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Effects of Olive and Pomegranate By-Products on Human Microbiota: A Study Using the SHIME^® in Vitro Simulator

Camilla Giuliani¹, Massimo Marzorati², Matteo Daghio³

¹Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A.), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no Firenze, Italy. camilla.giuliani@unifi.it.

Molecules (Basel, Switzerland)

|October 24, 2019

Abstract:

Two by-products containing phenols and polysaccharides, a "pâté" (OP) from the extra virgin olive oil milling process and a decoction of pomegranate mesocarp (PM), were investigated for their effects on human microbiota using the SHIME^® system. The ability of these products to modulate the microbial community was studied simulating a daily intake for nine days. Microbial functionality, investigated in terms of short chain fatty acids (SCFA) and NH₄⁺, was stable during the treatment. A significant increase in Lactobacillaceae and Bifidobacteriaceae at nine days was induced by OP mainly in the proximal tract. Polyphenol metabolism indicated the formation of tyrosol from OP mainly in the distal tract, while urolithins C and A were produced from PM, identifying the human donor as a metabotype A. The results confirm the SHIME^® system as a suitable in vitro tool to preliminarily investigate interactions between complex botanicals and human microbiota before undertaking more challenging human studies.

Keywords:

ellagitannins food by-products human gut microbial community tyrosol

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