Açaí seeds represent an abundant Amazonian residue with substantial potential for valorization due to their complex chemical composition. In this study, discarded açaí seeds were comprehensively characterized, revealing a diverse and bioactive-rich matrix. The seeds contained relevant concentrations of organic acids (citric and succinic), mono- and disaccharides (fructose, glucose, maltose), and eighteen phenolic compounds, including catechin, epigallocatechin, epicatechin, procyanidins B1/B2, 3,4-dihydroxybenzoic acid, vanillic acid, and ferulic acid. Amino acids such as alanine, glutamine, and aspartic acid were also detected in high levels, providing additional nutritional and biochemical relevance. Oligosaccharide profiling revealed the presence of inulin, kestose, nystose, fructofuranosylnystose, xylobiose, xylose, and mannose, underscoring the seeds as a source of mannooligosaccharides with prebiotic potential. Simulated gastrointestinal digestion demonstrated high bioaccessibility for compounds such as hesperidin, caffeic acid, caftaric acid, and procyanidin B1, indicating substantial release during digestion. A safety screening using human fibroblast (HFF-1) assays showed no cytotoxic effects even at the highest tested concentrations, confirming the biocompatibility of the seeds for potential food and nutraceutical applications. A validated and sensitive HPLC-RID method supported reliable quantification of oligosaccharides in this complex matrix. Altogether, these findings highlight discarded açaí seeds as a safe, chemically rich, and sustainable raw material with strong potential for developing functional ingredients and bioactive compounds.

Microbial communities play a central role in food ecosystems. Fermented foods, in particular, host complex and dynamic microbiomes that are shaped by raw materials, fermentation substrates, processing environments, and regional production practices. This review provides an in-depth analysis of microbial diversity in various spontaneously fermented food products, including beverages, dairy products, and ethnic and other traditional food products. It highlights how microbial composition evolves throughout fermentation and how specific microorganisms contribute to the safety and sensory profiles of the final products. The field has undergone a methodological transformation, moving from classical culture-based methods to advanced omics technologies. Culture-independent approaches such as metataxonomics, metagenomics, metatranscriptomics, metaproteomics, and metabolomics enable a more comprehensive characterization of microbial communities, providing insights not only into their taxonomic composition but also into their functional roles. Despite increasing interest in metagenomics and metatranscriptomics, metataxonomic high-throughput sequencing, particularly 16S rRNA and ITS gene analyses, remains the most widely used technique due to its lower cost and accessibility. However, it provides limited resolution at the species level and cannot distinguish between live and dead cells. Microbiome characterization using omics has practical implications for the food industry, including the identification of microbial signatures in artisanal foods and the improvement of understanding fermentation processes. Our manuscript emphasizes a broad comparative overview of microbial diversity across multiple categories of fermented foods and integrates this with a methodological perspective on omics approaches used to characterize these communities. Findings outline the main methodological approaches, sequencing platforms, primer sets, and bioinformatic tools used in studies, as well as the current limitations and future directions in the field. Integrative multi-omics strategies are expected to significantly enhance food safety, quality, traceability, and functionality across diverse food systems.

Açaí seeds (Euterpe oleracea Mart.) are an abundant agro-industrial by-product rich in bioactive compounds, remain unexplored for their gut microbiota modulating potential. This study investigated the modulation of gut microbiota composition and metabolism by discarded açaí seeds using an in vitro colonic fermentation model. The seeds were characterized by a high insoluble fiber (70.40 g/100 g), and mannose as the major monosaccharide. Colonic fermentation with discarded açaí seeds (AS48) preserved microbial diversity relative to the fermentation control (CT48) and was associated with higher abundance of beneficial genera, including Akkermansia and Phascolarctobacterium, alongside a reduced abundance of Escherichia-Shigella. Multivariate analysis of short-chain fatty acids (SCFAs), metabolomic, and volatilomic profiles revealed a consistent and coherent cluster for AS48 samples, separated from both the CT0 and the fermentation control (CT48). Metabolomic analysis revealed higher levels of propionate and a more balanced acetate-to-propionate ratio in AS48, while γ-aminobutyric acid (GABA) was less depleted than in CT48. Odd-chain fatty acids were detected exclusively in AS48. The volatilomic profile showed a favorable shift from phenol to indole, with exclusive detection of organosulfur compounds. A refined Partial Least Squares-Discriminant Analysis (41 metabolites, seven genera) validated treatment discrimination, with Spearman correlations linking Phascolarctobacterium to propionate and indole, and Akkermansia to pentadecanoic and pipecolic acids, metabolites exclusive to AS48. These findings suggest that discarded açaí seeds may exhibit prebiotic potential under the tested in vitro conditions, acting on gut microbial metabolism to yield distinct outputs and supporting their valorization as a promising functional ingredient with added value.

Childhood obesity is associated with gut microbiome dysbiosis, inflammation, and early cardiac autonomic dysfunction. Lifestyle interventions integrating physical activity and dietary modification represent a primary strategy to mitigate cardiometabolic risk during childhood. This longitudinal intervention study investigated cardiovascular, autonomic, inflammatory, metabolic, and gut microbiome-related outcomes before and after a 4-month program combining structured physical exercise with food and nutrition education in 51 children with obesity aged 7 to 10 years. The intervention promoted favorable dietary changes, including reduced intake of saturated fatty acids (SFA), sodium, and total energy. These modifications were accompanied by a reduction in body fat percentage and systemic inflammation, evidenced by lower circulating interleukin-17A (IL-17A) and tumor necrosis factor-alpha (TNF-α) levels. Improvements in biochemical profiles were observed, including increased albumin and high-density lipoprotein cholesterol (HDL-c), and reduced serum triglyceride and urea levels. Metabolomic analyses revealed beneficial shifts in circulating phosphatidylethanolamines, phosphatidylglycerols, choline, and branched-chain amino acids (BCAA). Cardiovascular assessments demonstrated significant reductions in systolic and diastolic blood pressure and improvements in heart rate variability, indicating enhanced cardiac autonomic modulation. Gut microbiota analyses showed no differences in alpha or beta diversity; however, Bray-Curtis volatility analyses identified significant within-subject compositional shifts. Exploratory multivariate analyses suggested potential associations between specific gut taxa (e.g., Ligilactobacillus, Streptococcus, Roseburia), circulating metabolites, and cardiovascular autonomic indices, supporting the existence of microbiota-metabolite-heart interactions. In summary, a 4-month multicomponent lifestyle intervention improved cardiovascular autonomic function, inflammatory status, and cardiometabolic profiles in children with obesity. These findings highlight the cardiovascular benefits of early lifestyle modification and support integrative approaches targeting autonomic and metabolic pathways in pediatric obesity.

Background: Artisanal Colonial Cheese (ACC), a traditional Brazilian dairy product, represents a complex interplay between microbial ecology, seasonal climate and artisanal practices. ACC has few studies related to its physicochemical and microbiological composition, which would assist in the standardisation and legislation of this product. Aim: This study investigated how seasonal variations (summer vs. winter) influence ACC's microbial dynamics, biochemical profile and nutritional quality during 21 days (1, 7, 14, 21) of ripening. Methods: Using high-throughput sequencing, gas chromatography and capillary electrophoresis analyses, the microbial communities, fatty acids profiles, aliphatic organic acids (AOA) and volatile compounds of eight different cheeses were characterised. Major Findings: Summer ACCs exhibited Lactococcus-driven dominance (64.95%-69.73%), correlating with elevated unsaturated fatty acids (UFAs: 18.035-32.900 g/100 g oleic acid), favourable hypocholesterolemic/hypercholesterolemic (H/H) ratios (0.861 vs. winter 0.330) and ester-rich volatile profiles (e.g. ethyl butanoate). Winter samples showed dynamic microbial succession: early Raoultella (42.28%-39.74%) and Rahnella (11.96%-12.78%) transitioned to Leuconostoc dominance (9.33%-16.37%), yielding higher short-chain fatty acids (SCFAs: caproic, caprylic acids) and branched alcohols (e.g. 3-methylbutanol, 60% of W21 volatiles). Fungal communities further differentiated seasons, with Debaryomyces genus suppressing spoilage fungi in winter and Diutina genus enhancing lipolysis in summer. Nutritional indices linked summer ACCs to improved anti-atherogenic properties, while winter's microbial diversity showed more complex AOA pathways (propionic and succinic acids). Scientific Implications: These findings underscore ACC's microbial terroir, where seasonal microbiota govern its biochemical identity, providing a scientific basis for geographical indication protocols. Furthermore, information on biochemical and microbiological transformations promoted a better understanding of the maturation period of this product.

The integration of functional ingredients and probiotics in dairy matrices is a promising strategy to nehance bone and intestinal health and preventing the onset of diseases. This study aimed to evaluate the impact of fortification of fermented dairy products (yogurt and fermented milk) with buriti pulp or orange bagasse added, added or not of a probiotic strain L. acidophilus DSM 13241 (Nu-trish® LA-5®) (Chr. Hansen, Hoersholm, Denmark) (yogurt and fermented milk) on bone and intestinal health of Wistar rats. The experimental design consisted of male Wistar rats (n = 6/group) that received supplementation daily for 60 days. The parameters assessed included the quantification of minerals (Ca, P, and Mg) in the products and femurs, the biomechanical and densitometric parameters, the fecal microbiota composition through the sequencing analysis of the 16S rRNA gene, the short-chain fatty acid (SCFA) content, and the permeability of the intestinal barrier. It was observed that the consumption of buriti pulp was responsible for the bone strength and stiffness of the femurs. The consumption of buriti pulp increased the bone strength and stiffness of the femurs and the relative abundance of the Lachnospiraceae NK4A136 group. The fortification of probiotic yogurt with buriti pulp led to an increase in the production of SCFA (acetic acid) and the daily intake of Ca, Mg, and P. The consumption of orange bagasse increased the magnesium mineral content in the femur and serum calcium values. The consumption of orange bagasse increased the Mg content in the femur and serum values of Ca, improved the permeability of the intestinal barrier (reducing serum levels of lipopolysaccharide), and positively impacted the fecal composition (increases in the relative abundance of Lactobacillus and Muribaculaceae). The concentration of acetic and propionic acid increased after consumption of the two fermented milk formulations containing orange bagasse (LA OB and LA OX OB). The groups that consumed yogurt containing buriti pulp (Y BP) and yogurt containing L. acidophilus DSM 13241 (Nu-trish® LA-5®) and buriti pulp (Y LA BP) presented higher concentrations of acetic acid in the feces compared to the group that consumed only yogurt (Y). The consumption of all fermented products containing the probiotic L. acidophilus DSM 13241 (Nu-trish® LA-5®) (fermented milk or natural yogurts and yogurts fortified with buriti pulp and orange pulp: LA, LA OB, LA OX OB, Y LA, and Y LA BP) increased the abundance of the Lachnospiraceae family NK4A136 group. The findings of this study indicate that fruit byproducts and probiotic fermented dairy products exert synergistic effects on bone and gut microbial ecology health in growing rats. These results support the use of sustainable functional ingredients in food innovation to promote systemic health benefits.

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental pollutants, detected even in remote regions such as the Antarctic, Arctic, and Tibetan Plateau. Thus, understanding their biodegradation processes at low temperatures is crucial. Therefore, the potential of fungal strains from the Antarctic to biodegrade PAHs was explored. Experiments were performed in a nutrient medium with 100 mg.L-1 PAH, from 0 to 42 days at 120 rpm and 10-20 °C. Among the nine fungal strains assessed, eight demonstrated a statistically significant reduction in residual anthracene concentration (ranging from 58.1 to 92.9 mg.L-1) compared to the killed-cell control (102.4 ± 4.7 mg.L-1). Furthermore, the most efficient strain, Schizophyllum sp. LAMAI 2452, achieved a greater reduction in residual anthracene concentration compared to a consortium of six filamentous strains. Experimental design indicated that higher temperatures (20 °C) significantly enhanced the biodegradation efficiency of the best-performing strain and a consortium of three yeasts. In contrast, the consortium of six filamentous strains performed optimally at lower temperatures (10 °C), whereas pH levels did not significantly affect the biodegradation process. The assessed consortium biodegraded all the evaluated PAHs (anthrone, anthraquinone, acenaphthene, acenaphthylene, acenaphthenol, phenanthrene, and pyrene), and oxygenated and nitrogenated derivatives were identified as metabolites, contributing to a better understanding of the fate of these compounds. In summary, these biocatalysts effectively biodegraded different PAHs, providing insights into PAH degradation in extreme environments like Antarctica, while also opening avenues for discovering new biocatalysts for low-temperature processes.

Bacaba (Oenocarpus bacaba Mart.) is an underexplored Amazonian fruit rich in polyphenols that can serve as a substrate for probiotic survival and may positively impact on the composition and metabolism of the intestinal microbiota. This study aimed to evaluate the bacaba pulp fermented with probiotics Lactobacillus acidophilus 05 (LA-05) and Lacticaseibacillus casei 01 (LC1) regarding the chemical composition and probiotics survivability during fermentation (48 h), and the effect on the modulation of the intestinal microbiota of healthy adults through 16S rRNA sequencing. The probiotic-fermented bacaba pulps showed decreased pH and total soluble solids values and sugar content (maltose, glucose, fructose, and rhamnose), and increased titratable acidity values, organic acid content (lactic and tartaric acids), and phenolic compounds concentration compared to the control pulp. Furthermore, it presented adequate probiotic viability after fermentation and simulated gastrointestinal conditions. The bacaba pulp fermented with LC1 showed a higher concentration of butyric acid and phenolic compounds concentration (trans-resveratrol, cis resveratrol, catechin, procyanidin B2, and pelargonidin 3-glucoside) and bioaccessibility compared to the control pulp. The bacaba pulp fermented with LA-5 showed a higher concentration of pelargonidin 3-glucoside and procyanidin B2 compared to the control pulp and the highest bioaccessibility of some phenolic compounds (trans-resveratrol, cis-resveratrol, catechin, epicatechin, procyanidin B1, procyanidin B2, myricetin, and isorhamnetin). In vitro fecal fermentation reduced the pH and increased the abundance of Desulfovibrionales, Lactobacillales, and Peptostreptococcales-Tissierellales for all treatments. Bacaba pulp with LC1 resulted in the lowest pH values, and increased production of organic acids and concentration of phenolic compounds. Furthermore, both probiotic pulps increased the abundance of Lactobacillales and Acidaminococcales and decreased the abundance of Clostridiales. These findings provide new information about the potential of using bacaba in a functional pulp that may benefit human health through colonic microbiota changes.

Gut microbiota members from the Bacteroidota phylum play a pivotal role in mammalian health and metabolism. They thrive in this diverse ecosystem due to their notable ability to cope with distinct recalcitrant dietary glycans via polysaccharide utilization loci (PULs). Our study reveals that a PUL from an herbivore gut bacterium belonging to the Bacteroidota phylum, with a gene composition similar to that in the human gut, exhibits extended functionality. While the human gut PUL targets mixed-linkage β-glucans specifically, the herbivore gut PUL also efficiently processes linear and substituted β-1,3-glucans. This gain of function emerges from molecular adaptations in recognition proteins and carbohydrate-active enzymes, including a β-glucosidase specialized for β(1,6)-glucosyl linkages, a typical substitution in β(1,3)-glucans. These findings broaden the existing model for non-cellulosic β-glucans utilization by gut bacteria, revealing an additional layer of functional and evolutionary complexity within the gut microbiota, beyond conventional gene insertions/deletions to intricate biochemical interactions.

This study presents comprehensive insights into the microbiological profile across all concentrated chicken broth processing stages, utilizing a combination of amplicon sequencing based on metataxonomic and culturing techniques. Samples were systematically collected throughout the production chain, with each batch yielding 10 samples per day across eight different dates. These samples underwent thorough analysis, including 16S rRNA and ITS sequencing (n = 30), culture-dependent microbiological tests (n = 40), and physical-chemical characterization (n = 10). Culturing analysis revealed the absence of Listeria monocytogenes and Salmonella spp. at any stage of processing, counts of various microorganisms such as molds, yeasts, Enterobacteria, and others remained below detection limits. Notably, spore counts of selected bacterial groups were observed post-processing, indicating the persistence of certain species, including Bacillus cereus and Clostridium perfringens, albeit in low counts. Furthermore, the study identified a diverse array of bacterial and fungal species throughout the processing chain, with notable occurrence of spore-forming bacteria. The presence of spore-forming bacteria in the final product, despite thermal processing, suggests the need for enhanced strategies to mitigate their introduction and persistence in the processing premises. Thus, this study offers valuable insights into microbial dynamics and diversity through processing concentrated chicken broth.

This study aimed to evaluate the functional, technological, and sensory aspects of mangaba (Hancornia speciosa Gomes) fruit pulp fermented with the probiotic Lacticaseibacillus casei 01 (LC1) during refrigerated storage (7 °C, 28 days). The effects of the fermented mangaba pulp on the modulation of the intestinal microbiota of healthy vegan adults were also assessed. Mangaba pulp allowed high viability of LC1 during storage and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermented mangaba pulp showed lower pH and total soluble solids, and higher titratable acidity, and concentrations of lactic, acetic, citric, and propionic acids during storage compared to non-fermented pulp. Also, it presented a higher concentration of bioaccessible phenolics and volatiles, and improved sensory properties (yellow color, brightness, fresh appearance, and typical aroma and flavor). Fermented mangaba pulp added to in vitro cultured colonic microbiota of vegan adults decreased the pH values and concentrations of maltose, glucose, and citric acid while increasing rhamnose and phenolic contents. Fermented mangaba pulp promoted increases in the abundance of Dorea, Romboutsia, Faecalibacterium, Lachnospira, and Lachnospiraceae ND3007 genera and positively impacted the microbial diversity. Findings indicate that mangaba pulp fermented with LC1 has improved chemical composition and functionality, inducing changes in the colonic microbiota of vegan adults associated with potential benefits for human health.

This study aimed to assess the growth of spoilage bacteria in Brazilian vacuum-packed beef across different pH ranges (5.4-5.8, 5.8-6.1, ≥6.1) stored at temperatures of 0 °C, 4 °C, and 7 °C. Additionally, the research sought to identify predominant spoilage bacteria at the genus level using 16S rDNA gene sequencing and analyze the principal volatile organic compounds (VOCs) produced by this microbiota through HS-SPME/GC-MS. Lactic acid bacteria (LAB) consistently exhibited counts exceeding 6.0 Log CFU/g, regardless of temperature and pH conditions. The bacterial diversity in the meat samples reflected the influence of slaughterhouse environments, with Pseudomonas and Serratia remaining dominant across different cuts and pH levels. Post-storage, variations in pH and temperature modulated the initial bacterial diversity, leading to a reduction in diversity and an increase in LAB such as Lactobacillus, Lactococcus, Leuconostoc, and Carnobacterium. Notably, these changes were observed within pH ranges of 5.4-5.8 and 5.8-6.1, irrespective of beef cuts and storage temperatures. Based on high throughput sequencing and VOCS, correlation analysis revealed a relationship between the growth of specific spoilage microorganisms under vacuum conditions and the presence of VOCs such as alcohols (e.g., 1-propanol, 2-methyl-) and ketones (e.g., 2-nonanone, 2-octanone, 2-heptanone), identifying them as potential indicators of spoilage bacteria growth.

The purpose of this study was to investigate the potential prebiotic properties of cassava cultivars from Northeast [Doce mel and Ourinho (OUR)] and South [Baiana, and IPR-Upira (UPI)] of Brazil in in vitro fermentation systems. The cultivars were evaluated for their chemical composition, and, then, two cultivars were selected (OUR and UPI) and subjected to in vitro gastrointestinal digestion to assess the effects on probiotics Lacticaseibacillus casei, Lactobacillus acidophilus, and Bifidobacterium animalis growth, metabolic activity, and prebiotic activity scores. Finally, the impact of cassava cultivars on the fecal microbiota of celiac individuals was evaluated using the 16S rRNA gene. Cassava cultivars have variable amounts of fiber, resistant starch, fructooligosaccharides (FOS), organic acids, phenolic compounds, and sugars, with OUR and UPI cultivars standing out. OUR and UPI cultivars contributed to the increase in the proliferation rates of L. casei (0.04-0.19), L. acidophilus (0.34-0.27), and B. animalis (0.10-0.03), resulting in more significant effects than FOS, an established prebiotic compound. Also, the positive scores of prebiotic activities with probiotic strains indicate OUR and UPI's ability to stimulate beneficial bacteria while limiting enteric competitors selectively. In addition, OUR and UPI promoted increased relative abundance of Bifidobacteriaceae, Enterococcaceae, and Lactobacillaceae in the fecal microbiota of celiac individuals while decreased Lachnospirales, Bacteroidales, and Oscillospirales. The results show that cassava cultivars caused beneficial changes in the composition and metabolic activity of the human intestinal microbiota of celiacs. OUR and UPI cultivars from the Northeast and South of Brazil could be considered potential prebiotic ingredients for use in the formulation of functional foods and dietary supplements.

Physicochemical parameters, microbial diversity using sequencing and amplicon, and metabolite concentrations from Ginger Bug and Ginger Beer were characterized. Furthermore, the sensory aspects of the beverage were determined. The longer ginger bug activation time (96 h) resulted in higher production of organic acids and alcohols, increased phenolic and volatile compounds concentration, greater microbial diversity, and increased lactic acid bacteria and yeasts. In the same way, the longer fermentation time (14 days) of ginger beer resulted in higher ethanol content, volatile compounds, and phenolic compounds, in addition to better sensory characteristics. Our results showed that ginger beer produced with ginger bug and fermented for 14 days showed better volatile and phenolic compound profiles, physicochemical parameters, microbial diversity, and sensory characteristics.

The present study evaluated the application of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 isolated from sourdoughs and their combinations, for bio-conservative action in panettones, as well as to identify the antifungal volatile compounds. Samples from different fermentation steps were submitted to physicochemical and microbiological evaluation, as to know: sourdough after 48 h (A), 96 h (B), and 144 h (C) ; dough of the first fermentation (D); final dough after second fermentation (E), and baked panettone (F). In all treatments, lactic bacteria and yeast counts demonstrated a mechanism of proto-cooperation. Panettones containing L. fermentum or W. anomalus in their composition had longer shelf life, which indicates their effect as potential biopreservatives. The genetic sequencing data demonstrated the dominance of the Lactobacilli throughout the process, corroborating the data obtained by cultivable methods. A total of 59 volatile organic compounds were found in this study, and a hierarchical cluster analysis presented the separation between the production stages (C, E) and the most recurrent compounds in the final product (F). Of these compounds, the following stood out (n=26): acids (7.7%), alcohols (23.1%), aldehydes and ketones (34.6%), and esters (34.6%). The treatments containing L. fermentum presented more diversity of volatile organic compounds with potential antifungal effect. There was a higher production of acetic (1.17-8.85 mmol/kg), phenyllactic (5-10.4 mmol/kg), and propionic (3.5-4.3 mmol/kg) acids in the final product. This study demonstrates the feasibility of applying endogenous starter cultures from sourdoughs, with great biopreservative activity, enabling the production of healthier and more natural panettones.

This study evaluated the effect of dielectric barrier discharge (DBD) and glow discharge (glow) cold plasma treatments in color, sugars, organic acids, phenolics (concentration and bioaccessibility), antioxidant activity, volatiles, and microbiota of edible mini-roses. Plasma treatments did not affect the flowers' color, while they increased organic acids and phenolics. Flowers treated with DBD had a higher concentration of most phenolics, including hesperidin (84.04 mu g/g) related to antioxidant activity, and a higher mass fraction of most volatiles, including octanal (16.46% after 5 days of storage). Flowers treated with glow had a higher concentration of pelargonidin 3,5-diglucoside (392.73 mu g/g), greater bioaccessibility of some phenolics and higher antioxidant activity. Plasma treatments reduced the microbiota diversity in mini-roses. Regardless of the plasma treatment, phylum Proteobacteria, family Erwiniaceae, and genus Rosenbergiella were the dominant groups. Results indicate plasma treatments as promising technologies to improve the quality and increase phenolic and specific volatile compounds in mini-roses.

Abstract Eriocitrin (eriodictyol 7‐O‐β‐rutinoside), a citrus flavonoid from lemon juice and peel, reduces hyperglycemia and improves diabetes‐related biomarkers in prediabetes patients. Eriocitrin is first metabolized by gut microbiota, producing energy for gut cells and short chain fatty acids that play a relevant role in glycemic control. The aim of this study was to assess the effect of Eriomin®, a nutraceutical composed of 70% eriocitrin, 5% hesperidin, and 4% naringin, on the microbiota of prediabetic patients. Patients were randomly divided into two groups and received unlabeled capsules of Eriomin® (200 mg/day) or placebo during 12 weeks. After treatment with the nutraceutical, it was a 6% decrease of hyperglycemia and 22% increase of GLP‐1 blood levels of (p < .05). The profile of intestinal microorganisms, obtained by 16S rRNA sequencing of the patients' feces extract, showed changes in microbiota composition, such as lower growth of Firmicutes and less abundance of the Lachnospiraceae family. The family Ruminococcaceae increased and Blautia genus reduced with Eriomin® supplementation. In additional, Blautia was positively correlated with hyperglycemia reduction. In conclusion, the nutraceutical Eriomin® moderately reduced the growth of microorganisms associated with intestinal dysbiosis and increased the abundance of beneficial bacteria. Changes promoted mainly by the flavonoid eriocitrin in the microbiota were related to a lower glycemic level and increased production of GLP‐1 in patients with prediabetes.

Aeromonas sp. is a Gram-negative, non-spore-forming, rod-shaped, oxidase-positive, facultative anaerobic bacterium and a natural contaminant found in aquatic environments. Some species can invade, colonize, and damage host cells due to the presence of virulence factors, such as flagella, elastase, hemolysins, aerolysins, adhesins, enterotoxins, phospholipases and lipases, that lead to pathogenic activities. Consequently, can cause many health disorders that range from gastrointestinal problems, enteric infections, and ulcers to hemorrhagic septicemia. Aeromonas has been isolated and identified from a variety of sources, including drinking water and ready-to-eat foods (fish, meat, fresh vegetables, dairy products, and others). Some species of this opportunistic pathogen are resistant to several commercial antibiotics, including some used as a last resort for treatment, which represents a major challenge in the clinical segment. Antimicrobial resistance can be attributed to the indiscriminate use of antibiotics by society in aquaculture and horticulture. In addition, antibiotic resistance is attributed to plasmid transfer between microorganisms and horizontal gene transfer. This review aimed to (i) verify the occurrence of Aeromonas species in water and food intended for human consumption; (ii) identify the methods used to detect Aeromonas species; (iii) report on the virulence genes carried by different species; and (iv) report on the antimicrobial resistance of this genus in the last 5 years of research. Additionally, we present the existence of Aeromonas spp. resistant to antimicrobials in food and drinking water represents a potential threat to public health.

Mini-roses (Rosa chinensis Jacq.) is largely used in salty dishes and desserts. This study evaluated instrumental color, sugars, organic acids, phenolics, volatiles, and the indigenous microbiota (fungi and bacteria) in edible mini-roses farmed in discarded fruits biocompost and animal manure systems. A descriptive sensory analysis of flowers was also performed. Mini-roses farmed in biocompost had higher luminosity and intensity of instrumental red color, a higher concentration of phenolic compounds, including anthocyanins related to red color, and fructose than mini-roses farmed in animal manure (p < 0.05). Furthermore, mini-roses farmed in biocompost had higher concentrations of various volatiles (p < 0.05), including hexyl acetate and cis-3 -hexenyl butyrate related to the fruity aroma. Bacterial groups related to plant growth-promoting such as Stenotrophomonas and endophilic fungal groups such as Eurotiales sp, Pleosporales sp were found in higher abundance (p < 0.05) in mini-roses farmed in biocompost. Mini-rose farmed in biocompost also received higher score (p < 0.05) for fruity aroma and red color than mini-rose mini-roses farmed in animal manure. Results indicate that farming mini-roses using biocompost from discarded fruits impacts the synthesis of phenolics and volatiles, resulting in a more intense fruity aroma and red color. Findings also suggest that the microbiota of mini-roses farmed in biocompost or animal manure do not represent a major risk for the safety of these products.

Edible flowers have been widely consumed fresh in drinks, salads, desserts and salty dishes. This study evaluated the color parameters, chemical composition (phenolics, sugars, organic acids), volatiles compounds and microbiota (bacterial and fungal communities) in edible purple flowers (Torenia fournieri F. Lind.) cultivated in biocompost and traditional organic systems. Torenia flowers cultivated in biocompost had high (p < 0.05) contents of anthocyanins (cyanidin 3,5-diglucoside, delphinidin 3-glucoside), flavonols (quercitin 3-glycoside, myricetin and rutin), sugars (rhamnose and glucose), organic acids (citric and succinic), aldehydes (hexanal, cis-2-hexenal and trans-2-hexenal), and alcohols (trans-2-hexenol and 3-ethyl-4-methylpentan-1-ol). Flowers cultivated in biocompost showed higher (p < 0.05) abundance Cyanobacteria and Basidiomycota bacterial and fungal phyla, respectively, than flowers cultivated in traditional system. The high abundance of Oxyphotobacteria and Dothideomycetes classes, Acetobacterales and Cladosporiales orders, Oxyphotobacteriaceae and Cladosporiaceae families, and Raoultella and Cladosporium genera characterized torenia flowers cultivated in biocompost. The cultivation system influenced the torenia flowers microbiota and composition, primarily due to environmental response and enhanced uptake of nutrients. Our findings indicate that cultivation of torenia using the agro-industrial based-biocompost improves bioactive and volatiles contents in more purple and fruity flavored flowers, rendering flowers more attractive for consumption.