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Impact of High-Pressure Processed Onion on Colonic Metabolism Using a Dynamic Gastrointestinal Digestion Simulator.
Irene Fernández-Jalao1, Claudia Balderas1, María V Calvo2
1Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
High-pressure processed onions significantly altered gut microbiota metabolism, increasing beneficial bacteria and short-chain fatty acids in simulated colon fermentation. This highlights the impact of HPP-treated onion on gut health.
Area of Science:
- Food Science
- Microbiology
- Human Nutrition
Background:
- Onions are rich in flavonols, compounds linked to health benefits.
- High-pressure processing (HPP) may alter onion's bioactive compounds.
Purpose of the Study:
- To investigate the impact of HPP-treated onion on gut microbiota metabolism.
- To analyze phenolic compound changes across different colon regions using a dynamic gastrointestinal digestion and colon fermentation simulator (DGID-CF).
Main Methods:
- Chronic feeding simulation with HPP-treated onion (27 g/day for 14 days) in a DGID-CF system.
- Analysis of phenolic metabolites and bacterial populations (Bifidobacterium, Lactobacillus) in ascending, transverse, and descending colon regions.
- Multivariate analysis (Principal Component Analysis, PCA) for phenolic composition.
Main Results:
- HPP-treated onion retained significant amounts of quercetin glycosides, reaching the ascending colon unchanged.
- Total phenolic metabolites increased up to 2.5 times in the transverse and descending colon.
- Beneficial bacteria (Bifidobacterium, Lactobacillus) and short-chain fatty acids (SCFAs) production significantly increased across all colon regions.
Conclusions:
- HPP-treated onion effectively modulates human gut microbiota metabolism.
- The DGID-CF system is a valuable tool for studying dietary interventions' effects on the gut microbiome.
- HPP-treated onions represent a promising functional food ingredient for promoting gut health.
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