Persimmon Powder from Discarded Fruits as a Potential Prebiotic to Modulate Gut Microbiota in Postmenopausal Women

Area of Science:

• Food Science
• Microbiology
• Nutritional Science

Background:

• Food waste reduction is crucial, with fruit by-products offering potential functional ingredients.
• Persimmons contain indigestible carbohydrates and bioactive compounds with potential prebiotic effects.
• Postmenopausal women may benefit from prebiotic interventions to modulate gut microbiota.

Purpose of the Study:

• To optimize drying and milling conditions for persimmon powder with prebiotic-like effects.
• To evaluate the impact of persimmon powder on gut microbiota composition and function in postmenopausal women.
• To assess the in vitro and in vivo prebiotic potential of persimmon-derived ingredients.

Main Methods:

• Drying methods (hot air, freeze-drying) and grinding intensities were tested for ingredient quality.
• In vitro gastrointestinal digestion and colonic fermentation models were used for preliminary assessment.
• A long-term study with the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) and high-throughput sequencing analyzed microbiota changes in postmenopausal women.

Main Results:

• Air drying at 70 °C yielded persimmon powder with high bioactive content, stable during digestion, and promoting fiber-degrader growth.
• Supplementation with optimized persimmon powder stimulated beneficial bacteria (e.g., Akkermansia muciniphila, Faecalibacterium prausnitzii).
• Persimmon powder promoted beneficial metabolic pathways, including sugar metabolism and short-chain fatty acid production (propionate, isobutyrate).

Conclusions:

• Optimized persimmon powder exhibits significant prebiotic-like effects, enhancing gut microbiota health in postmenopausal women.
• Valorization of fruit by-products into functional foods offers a sustainable approach to health promotion.
• Persimmon powder represents a promising functional food ingredient for targeted microbiota modulation.