Effects of yeast fermented soursop and umbu-cajá pulps on the colonic microbiota of middle-aged hypertensive adults

Abstract

The effects of umbu-cajá and soursop pulps fermented by the yeast Issatchenkia terricola 129 on the colonic microbiota of middle-aged hypertensive adults were evaluated in vitro fermentation during 48 h. The relative abundance of distinct bacterial groups, pH values, and contents of organic acids, sugars, and phenolic compounds were determined at 0, 24, and 48 h of fermentation. Saccharomyces boulardii CNCM I-745, a recognized probiotic yeast, was used for comparison purposes. During colonic fermentation, maltose, glucose, and fructose were metabolized, resulting in reduced pH values and decreased relative abundance of Bacteroides spp./Prevotella spp. Fermented soursop pulp with I. terricola 129 improved the colonic microbiota by increasing the relative abundance of Bifidobacterium spp. and Lactobacillus spp. and reducing the relative abundance of Eubacterium rectale/Clostridium coccoides and Clostridium histolyticum, resulting in the highest prebiotic index. At the same time, the consumption of rhamnose and gallic acid and higher contents of propionic and acetic acids and procyanidin B2 were observed. The effects on colonic microbiota were less pronounced for S. boulardii followed by umbu-cajá pulp with I. terricola 129. The results indicate that fermented soursop pulp with I. terricola 129 may modulate the colonic microbiota of middle-aged hypertensive adults.