Plant extracts as natural modulators of gut microbiota community structure and functionality Pérez Burillo, Sergio Hinojosa Nogueira, Daniel José Pastoriza de la Cueva, Silvia Rufián Henares, José Ángel Food science Microbiology Plant extracts Phytochemicals Gut microbiota Short chain fatty acids Antioxidant capacity Tea 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). 2021-02-15T08:27:47Z 2021-02-15T08:27:47Z 2020-11 info:eu-repo/semantics/article Pérez-Burillo, S., Hinojosa-Nogueira, D., Pastoriza, S., & Rufián-Henares, J. A. (2020). Plant extracts as natural modulators of gut microbiota community structure and functionality. Heliyon, 6(11), e05474. [https://doi.org/10.1016/j.heliyon.2020.e05474] http://hdl.handle.net/10481/66540 10.1016/j.heliyon.2020.e05474 eng http://creativecommons.org/licenses/by-nc-nd/3.0/es/ info:eu-repo/semantics/openAccess Atribución-NoComercial-SinDerivadas 3.0 España Elsevier