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Volume 13
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10.3390/foods13040587
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Article

The Effect of Opuntia ficus Mucilage Pectin and Citrus aurantium Extract Added to a Food Matrix on the Gut Microbiota of Lean Humans and Humans with Obesity

by
Nancy Abril Estrada-Sierra
,
Marisela Gonzalez-Avila
,
Judith-Esmeralda Urias-Silvas
,
Gabriel Rincon-Enriquez
,
Maria Dolores Garcia-Parra
and
Socorro Josefina Villanueva-Rodriguez
*
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C (CIATEJ), Guadalajara 44270, Mexico
*
Author to whom correspondence should be addressed.
Foods 2024, 13(4), 587; https://doi.org/10.3390/foods13040587
Submission received: 12 January 2024 / Revised: 2 February 2024 / Accepted: 7 February 2024 / Published: 15 February 2024
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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Abstract

Experimental studies have provided evidence that physicochemical interactions in the food matrix can modify the biologically beneficial effects of bioactive compounds, including their effect on gut microbiota. This work aimed to evaluate the effect of a food gel matrix with Opuntia ficus cladodes mucilage pectin and Citrus Aurantium extract on the growth of four beneficial gut bacteria obtained from the fecal microbiota of people who are lean or who have obesity after digestion in the upper digestive system. To accomplish this, a base formulation of Opuntia ficus cladodes mucilage with or without C. aurantium extract was submitted to an ex vivo fecal fermentation in an automatic and robotic intestinal system. The changes in the intestinal microbiota were determined by means of plate culture and 16S sequencing, while short-chain fatty acids (SCFA) produced in the colon were determined via gas chromatography. In the presence of the extract in formulation, greater growth of Bifidobacterium spp. (+1.6 Log10 Colonic Forming Unit, UFC) and Lactobacillus spp. (+2 Log10 UFC) in the microbiota of lean people was observed. Only the growth in Salmonella spp. (−1 Log10 UFC) from both microbiota was affected in the presence of the extract, which decreased in the ascending colon. SCFA was mainly produced by the microbiota of people who were lean rather than those who had obesity in the presence of the extract, particularly in the ascending colon. The effect of sour orange extract seems to depend on the origin of the microbiota, whether in people who have obesity (25 mM/L) or are lean (39 mM/L).
Keywords: lean; obese; intestinal microbiota; C. aurantium; Opuntia cladodes mucilage; food interactions lean; obese; intestinal microbiota; C. aurantium; Opuntia cladodes mucilage; food interactions
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MDPI and ACS Style

Estrada-Sierra, N.A.; Gonzalez-Avila, M.; Urias-Silvas, J.-E.; Rincon-Enriquez, G.; Garcia-Parra, M.D.; Villanueva-Rodriguez, S.J. The Effect of Opuntia ficus Mucilage Pectin and Citrus aurantium Extract Added to a Food Matrix on the Gut Microbiota of Lean Humans and Humans with Obesity. Foods 2024, 13, 587. https://doi.org/10.3390/foods13040587

AMA Style

Estrada-Sierra NA, Gonzalez-Avila M, Urias-Silvas J-E, Rincon-Enriquez G, Garcia-Parra MD, Villanueva-Rodriguez SJ. The Effect of Opuntia ficus Mucilage Pectin and Citrus aurantium Extract Added to a Food Matrix on the Gut Microbiota of Lean Humans and Humans with Obesity. Foods. 2024; 13(4):587. https://doi.org/10.3390/foods13040587

Chicago/Turabian Style

Estrada-Sierra, Nancy Abril, Marisela Gonzalez-Avila, Judith-Esmeralda Urias-Silvas, Gabriel Rincon-Enriquez, Maria Dolores Garcia-Parra, and Socorro Josefina Villanueva-Rodriguez. 2024. "The Effect of Opuntia ficus Mucilage Pectin and Citrus aurantium Extract Added to a Food Matrix on the Gut Microbiota of Lean Humans and Humans with Obesity" Foods 13, no. 4: 587. https://doi.org/10.3390/foods13040587

APA Style

Estrada-Sierra, N. A., Gonzalez-Avila, M., Urias-Silvas, J.-E., Rincon-Enriquez, G., Garcia-Parra, M. D., & Villanueva-Rodriguez, S. J. (2024). The Effect of Opuntia ficus Mucilage Pectin and Citrus aurantium Extract Added to a Food Matrix on the Gut Microbiota of Lean Humans and Humans with Obesity. Foods, 13(4), 587. https://doi.org/10.3390/foods13040587

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