Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations

Pectin is a group of structurally diverse dietary fibers, very abundant in agri-food waste and by-products such as those generated during apple cider manufacturing. In recent years, pectin pectinoligosaccharides have demonstrated good fermentation properties prominent health promoting traits, particularly ameliorating certain inflammatory conditions. previous investigations pomace derived from production monovarietal Asturian ciders was to represent source with varied structural characteristics. this work we investigated vitro the modulatory effect fractions selected on human microbiota healthy subjects bowel disease (IBD) patients through fecal batch fermentations 16S rRNA gene sequencing. Overall, these promoted growth Akkermansia, Lachnospiraceae UCG-010, Prevotella, Sucinivibrio Turicibacter samples donors, while Blautia, CAG-56, Dialister, Eubacterium eligens Intestinimonas were stimulated IBD patients. The E. group, Succinivibrio only occurred tested by-products, not other non-pectic prebiotics/substrates. Galactose content (Arabinose + Galactose)/Rhamnose ratio pomace, galactose rhamnose pectin, positively associated promotion most genera. This comprehensively characterize gut modulation demonstrating capacity distinct fractions. diversifies opportunities achieve valorization formulation novel prebiotics for particular population groups.