Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota

• Main Authors: Beatriz Gullón, Miguel Pereira, Christian Mestres, Joseph Hounhouigan, Dominique Pallet, José Luis Alonso, Manuela Pintado
• Format: Article
• Language: English
• Published: Elsevier 2015-12-01
• Series: Journal of Functional Foods
• Subjects: Cereal; Akpan; Prebiotic; Functional food; FISH
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464615004430

The effect of Akpan (yoghurt-like product) consumption on the human intestinal microbiota was examined. The prebiotic potential of Akpan was assessed by in vitro fermentation using, as inocula, individual probiotic strains and faecal samples from three healthy donors. In this latter case, the prebiotic activity was assessed through the quantification of short chain fatty acid (SCFA) production, the evolution of the pH and the evaluation of dynamic bacterial population by fluorescent in situ hybridization (FISH). Results demonstrated that Akpan was metabolized after 44 h of fermentation, exerting a prebiotic effect, similar to that observed for fructooligosaccharides (FOS). All the considered bacterial groups significantly increased after Akpan and FOS fermentation. Under the tested conditions, no significant differences between the SCFA concentration produced by Akpan and FOS after of incubation were detected. Our findings contribute to support the utilization of Akpan as a functional food with potential beneficial effects on gastrointestinal health.