CAN THE ARATICUM BY-PRODUCT IMPACT THE INTESTINAL MICROBIOTA USING AN IN VITRO GUT MODEL?

Araticum, a fruit native to the Brazilian Cerrado, is prized for its sweet pulp, the primary product of commercial interest. However, around 46% of the fruit's weight comprises peel and seeds, which are rich in phenolic compounds and currently underutilized. This study aimed to evaluate the effects of araticum by-product flour (20 g/L) and its lyophilized extract (LE) at varying concentrations (D1 = 1; D2 = 2; D3 = 4; D4 = 14 g/L), alongside galacto-oligosaccharides (GOS) at 5 g/L, on the gut microbiota (GM) of healthy volunteers. Each substrate was incubated with a pooled fecal sample (n=3) at 37°C for 48 hours under anaerobic conditions, simulating gut fermentation. Results indicated that acetate production increased with higher LE concentrations. The highest propionate concentration was observed at D3 (4 g/L), which was significantly greater (p<0.05) than other groups but similar to the control and GOS (p>0.05). GOS produced the highest butyrate levels (p<0.05), although no significant difference (p>0.05) was observed compared to D2 and D3. Notably, the lowest ammonium ion (NH4+) concentration (p<0.05) was found in D4 (14 g/L). These SCFA and NH4+ production changes reflect alterations in GM metabolic activity. Furthermore, 16S rRNA gene sequencing revealed an increase in Faecalibacterium spp. and Bacteroides spp. in the D3 group, and a significant decrease in Shigella spp. in the GOS group. This study highlights the potential of araticum by-products to modulate gut microbiota by increasing SCFA production and reducing NH4+ levels, suggesting value for pharmaceutical, nutraceutical, and food industries.