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. 2018 Dec 8;28(3):649-655.
doi: 10.1007/s10068-018-0527-6. eCollection 2019 Jun.

Interactions between fecal bacteria, bile acids and components of tomato pomace

Krzysztof Dziedzic  1   2 , Danuta Górecka  3 , Artur Szwengiel  1 , Jan Michniewicz  1 , Agnieszka Drożdżyńska  4 , Jarosław Walkowiak  2
Affiliations

Interactions between fecal bacteria, bile acids and components of tomato pomace

Krzysztof Dziedzic et al. Food Sci Biotechnol. .

Abstract

The tomato pomace obtained during processing as a residue of tomato processing from large industry. The interactions between tomato pomace and fecal bacteria, bile acids during in vitro digestion were studied. Digestion was carried out by using bioreactor in anaerobic conditions. Tomato pomace can significantly affect the count of fecal bacteria and the solubility of bile acids in in vitro digestion due to bonding ability of their proteins/peptides. The availability and use of bile acids does not only depend on the interactions between bile acids and bacteria, but also the interactions of bile acids with digested food components. Tomato pomace characterized high dietary fiber content and its fractions: 17.64-21.53% for cellulose and 13.48-18.63% for lignin. Given our results we supposed that fecal bacteria can use primary bile acids, as their source of energy in an environment where carbon availability is limited.

Keywords: Cholic acid; Deoxycholic acid; In vitro digestion; Lithocholic acid; Tomato waste.

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Conflict of interest statement

Compliance with ethical standardsThe authors declare that they have no conflict of interests.

Figures

Fig. 1
Fig. 1
Results of the cluster analysis showing the relation between tomato pomace (TP1 and TP2) parameters and variation of number of viable bacteria, concentration of short-chain fatty acids and concentration of bile acids at the three stages of digestion (pH: 6.0, 7.2 and 8.0). The normalisation of scale tree to dlink/dmax * 100 was performed (d, distance; l, linkage; max, maximum of linkage Euclidean distance). Amalgamation rule: Ward’s method, distance metric: Euclidean distances
Fig. 2
Fig. 2
Tomato pomace samples (TP1 and TP2) at the three stages of digestion (pH: 6.0, 7.2 and 8.0) were presented in plot representing the PCA of loadings plot (A) and score plot (B); principal components—PC 1 and PC 2; CA, cholic acid; DCA, deoxycholic acid; LHA, lithocholic acid
See this image and copyright information in PMC

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