@misc{10481/66540,
year = {2020},
month = {11},
url = {http://hdl.handle.net/10481/66540},
abstract = {The main objective of this work was to evaluate the effect that several plant extracts (currently sold as functional
ingredients) have on gut microbiota community structure and functionality. Plant extracts were submitted to an in
vitro digestion and fecal fermentation. Overall, plant extracts showed a marked inhibitory activity when compared
to basal conditions. However, they also favored the growth of some bacteria such as Coprococcus and Butyricimonas,
two butyrate producers. Especially interesting was tea extract which inhibited the growth of the genus
Escherichia/Shigella, known to involve species related with gastrointestinal disorders. Additionally, tea extract
increased the growth of Faecalibacterium, a known butyrate producer. Regarding short chain fatty acids production,
while plant extracts reduced acetate production, butyrate was increased for most samples, especially tea
extract. Propionate production was less affected in comparison with basal conditions. Fermentation by gut
microbiota also modified the antioxidant capacity (assessed via DPPH, FRAP and Folin-Ciocalteu methods).},
organization = {Spanish Ministry of Economy and Competitiveness 	
AGL2014-53895-R},
organization = {European Union (EU)},
publisher = {Elsevier},
keywords = {Food science},
keywords = {Microbiology},
keywords = {Plant extracts},
keywords = {Phytochemicals},
keywords = {Gut microbiota},
keywords = {Short chain fatty acids},
keywords = {Antioxidant capacity},
keywords = {Tea},
title = {Plant extracts as natural modulators of gut microbiota community structure and functionality},
doi = {10.1016/j.heliyon.2020.e05474},
author = {Pérez Burillo, Sergio and Hinojosa Nogueira, Daniel José and Pastoriza de la Cueva, Silvia and Rufián Henares, José Ángel},
}