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. 2024 Nov 26:24:102041.
doi: 10.1016/j.fochx.2024.102041. eCollection 2024 Dec 30.

Comparative effects of non-fermented and Lacticaseibacillus paracasei-fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An in vitro colonic model

Vernabelle Balmori  1   2 , Marisa Marnpae  1   3 , Kritmongkhon Kamonsuwan  1 , Charoonsri Chusak  1 , Uarna Nungarlee  3 , Pavaret Sivapornnukul  4 , Prangwalai Chanchaem  4 , Sunchai Payungporn  4 , Suvimol Charoensiddhi  5 , Tanyawan Suantawee  1 , Thavaree Thilavech  6 , Sirichai Adisakwattana  1
Affiliations

Comparative effects of non-fermented and Lacticaseibacillus paracasei-fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An in vitro colonic model

Vernabelle Balmori et al. Food Chem X. .

Abstract

Pomelo juice, especially from the Tubtim Siam cultivar, may offer prebiotic benefits by promoting beneficial gut bacteria. This study evaluated the impact of non-fermented and Lacticaseibacillus paracasei (L. paracasei)-fermented pomelo juice on gut microbiota using an in vitro colonic fermentation model. The L. paracasei-fermented juice significantly increased lactobacilli levels compared to the non-fermented juice, while both treatments similarly suppressed coliforms within 24 h. Microbiota analysis revealed increased richness and significant community shifts in both treatments. Moreover, the fermented juice demonstrated a greater decrease in the Firmicutes/Bacteroidetes ratio, indicating a greater impact on gut metabolism. Fermented juice promoted beneficial bacteria like L. paracasei, Bifidobacterium longum, and Faecalibacterium prauznitzii while inhibiting pathogens. These changes coincided with higher production of short-chain fatty acids (SCFAs), including acetic, propionic, and n-butyric acids. Therefore, fermenting pomelo juice with L. paracasei improves its ability to beneficially influence the gut microbiota, suggesting its potential for gut health enhancement.

Keywords: Gut microbiota; Lacticaseibacillus paracasei; Pomelo juice; Short-chain fatty acids.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Diversity indices of gut microbiota at 24 h of colonic fermentation: (A) Species richness (Chao1 index), (B) Species diversity (Shannon's index), (C) Beta-diversity (Bray-Curtis). Abbreviations: C: control; PJ-NF: non-fermented pomelo juice; PJ-F: fermented pomelo juice. Bars with different superscript letters are significantly different (p < 0.05, n = 3).
Fig. 2
Fig. 2
Microbiota composition at phylum level at 24 h of colonic fermentation: (A) Relative abundance at the phylum level, (B) Log2-fold change in microbiota composition of PJ-NF compared to control, (C) Log2-fold change in microbiota composition of PJ-F compared to control, (D) Log2-fold change in microbiota composition of PJ-F compared to PJ-NF, (E) Firmicutes/Bacteroidetes ratio. Means with different letters (E) are significantly different. Significance (log2-fold change) was indicated by * and ** for p < 0.05 and p < 0.01, respectively (n = 3). Abbreviations: C: control; PJ-NF: non-fermented pomelo juice; PJ-F: fermented pomelo juice.
Fig. 3
Fig. 3
Microbiota composition at genus level at 24 h of colonic fermentation: (A) Relative abundance at species level, (B) Log2-fold change in microbiota composition of PJ-NF compared to control, (C) Log2-fold change in microbiota composition of PJ-F compared to control, (D) Log2-fold change in microbiota composition of PJ-F compared to PJ-NF. The significance was indicated by * and ** for p < 0.05 and p < 0.01, respectively (n = 3). Abbreviations: C: control; PJ-NF: non-fermented pomelo juice; PJ-F: fermented pomelo juice.
Fig. 4
Fig. 4
Microbiota composition at species level at 24 h of colonic fermentation: (A) Relative abundance at species level, (B) Log2-fold change in microbiota composition of PJ-NF compared to control, (C) Log2-fold change in microbiota composition of PJ-F compared to control, (D) Log2-fold change in microbiota composition of PJ-F compared to PJ-NF. The significance was indicated by * and ** for p < 0.05 and p < 0.01, respectively (n = 3). Abbreviations: C: control; PJ-NF: non-fermented pomelo juice; PJ-F: fermented pomelo juice.
Fig. 5
Fig. 5
Correlation analysis between bacterial groups, lactic acid, and short-chain fatty acids (SCFAs). The color intensity indicates the strength of the correlation (positive or negative). Asterisks indicate statistically significant correlations according to Spearman's correlation (*, p < 0.05), (**, p < 0.01), n = 3.
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