Exploring tarhana's prebiotic potential using different flours in an in vitro fermentation model

Area of Science:

• Food Science
• Microbiology
• Nutritional Science

Background:

• Tarhana is a traditional fermented food with potential health benefits.
• Fermentation processes and ingredient variations can impact its functional properties.
• Understanding tarhana's prebiotic and postbiotic effects is crucial for its application in functional foods.

Purpose of the Study:

• To evaluate the prebiotic and postbiotic potential of tarhana using an in vitro colonic fermentation model.
• To investigate the influence of different flour types and fermentation methods on gut microbial composition and metabolite production.
• To identify specific tarhana formulations that enhance gut health markers.

Main Methods:

• Tarhana was prepared using wheat, chickpea, einkorn, and purple potato flours.
• Fermentation was carried out using baker's yeast (Saccharomyces cerevisiae) or chickpea sourdough.
• In vitro colonic fermentation was performed, followed by analysis of gut microbial composition and short-chain fatty acids (SCFAs).

Main Results:

• Flour type and fermentation method significantly altered gut microbial composition and SCFA production.
• Sourdough fermentation with purple potato, chickpea, and einkorn flours reduced specific detrimental bacteria (e.g., Veillonella, Escherichia-Shigella).
• Chickpea and purple potato tarhana, especially sourdough variants, increased SCFA levels (acetate, propionate) and promoted beneficial bacteria (e.g., Bifidobacterium).

Conclusions:

• Specific flour types and sourdough fermentation enhance tarhana's functional properties.
• Tarhana formulations can be optimized to modulate gut microbiota and increase beneficial metabolites.
• Tarhana shows promise as a personalized functional food for supporting gut health, requiring clinical validation.