In vitro fermentation studies of green dwarf banana (Musa sp AAA) and their prebiotic and modulatory effects on the intestinal microbiota

Abstract

Green dwarf banana flour (Musa sp AAA) has an important protective effect on intestinal inflammation induced by TNBS and DSS in rats. The studies carried out so far by our research group show that these protective effects are mainly associated with increased production of short- chain fatty acids (SCFAs) and, secondarily to the presence of phenolic compounds that give the product antioxidant activity. Different types of fibers can produce different effects on the intestinal microbiota, with a beneficial or harmful character to the health of the host, especially if the host is found in pathological conditions such as intestinal inflammation. Depending on the type of fiber, the production of its metabolites, especially SCFAs, resulting from the fermentation process can be compromised, being harmful to the host. The distribution between fibers (insoluble, soluble of high molecular weight and soluble of low molecular weight) differ depending on the part of the plant used (fruit, peels and pulp) and the stage of development of the fruit (ripe or green). Thus, within the thematic project where this proposal is inserted, it has become important to identify if different parts of the plant in their different stages of development, besides the process of differentially boosting the production of SCFAs (acetate, propionate, butyrate and valeric) in the in vitro fermentation process, it is capable of promoting, also differentially, the modulation of the main bacteria of the intestinal microbiota reported as important in the modulation of the intestinal inflammatory response. Therefore, the project propose to study 6 different products to obtain from the dwarf banana in its different stages, namely: GREEN DWARF BANANA (whole fruit, peel and pulp) and RIPE DWARF BANANA (whole fruit, peel and pulp) on the production of SCFAs and modulation of the main bacteria of the intestinal microbiota involved in the inflammatory response. From these results, the project also propose to elaborate a combination of the different parts of the plant, as a new food with functional property, considering a differential capacity over the production of different fatty acids and different intestinal microbiota bacteria.