Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation Sant’Anna Monteiro, Camila Colpo Bortolazzo, Paula Amorim Bonini, Camila Araujo Tamires Dluzniewski, Luana Trivisiol da Silva, Dariane Baranzelli, Julia Aline Smaniotto, Aline Smaniotto Augusto Ballus, Cristiano Lozano Sánchez, Jesús Somacal, Sabrina Emanuelli, Tatiana This study was supported by CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico) [grant numbers 435932/2018-7; 303654/2017-1; 422700/2021-5], CAPES (Coordenação de Aperfeiçoamento Pessoal de Nível Superior) [Finance code 001], Secretaria de Desenvolvimento Econômico, Ciência e Tecnologia do Estado do Rio Grande do Sul [grant number DCIT 41/2017], and MCIN/AEI/10.13039/501100011033 and European Union NextGenerationEU/PRTR [grant number TED2021-132489A-100]. The effect of granulometric fractionation and micronization of olive pomace (OP) on the biotransformation of phenolic compounds by intestinal microbiota was investigated in vitro. Three types of powdered OP samples were incubated with human feces to simulate colonic fermentation, after a sequential static digestion: non-fractionated OP (NF), granulometrically fractionated OP (GF) and granulometrically fractionated and micronized OP (GFM). GF and GFM favored the release of hydroxytyrosol, oleuropein aglycone, apigenin and phenolic acid metabolites in the first hours of colonic fermentation compared to NF (up to 41-fold higher). GFM caused higher release of hydroxytyrosol than GF. GFM was the only sample to release tyrosol and sustained tyrosol levels up to 24 h of fermentation. Micronization associated with granulometric fractionation was more efficient than granulometric fractionation alone to increase the release of phenolic compounds from the OP matrix during simulated colonic fermentation and can be further studied for nutraceutical purposes. 2024-10-30T11:26:11Z 2024-10-30T11:26:11Z 2023-03-10 journal article Published version: Sant’Anna Monteiro, Camila et al. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation. Food Chemistry Volume 418, 30 August 2023, 135921. https://doi.org/10.1016/j.foodchem.2023.135921 https://hdl.handle.net/10481/96507 10.1016/j.foodchem.2023.135921 eng info:eu-repo/grantAgreement/EC/NextGenerationEU/TED2021-132489A-100 http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier