In vitro fermentation of pineapple–whey protein fermentation product on human intestinal microbiota derived from fecal microbiota transplant donors.

A new fermented food by utilizing pineapple by-products and whey protein as the matrix via co-fermentation with strains of lactic acid bacteria and yeast is developed. We investigated its impact on human well-being, focusing on the bioavailability and physiological viability of the resulting pineapple–whey protein fermented product (PWF) under simulated human gastrointestinal conditions. We evaluated PWF's potential as a prebiotic using in vitro fermentation assays, revealing that its probiotic components effectively reached the colon and functioned without hindrance. This transit triggered significant release of phenolic compounds, establishing an antioxidant-rich environment during simulated digestion. In vitro fermentation experiments showcased PWF's capacity to induce short-chain fatty acid production in the intestines, alongside its ability to influence the microbial community composition. Additionally, we explored how PWF-induced alterations in the gut microbiota might impact human health. The results suggested that PWF could potentially enhance metabolic pathways in the intestinal microbiota, thereby fostering a more favorable microbial ecosystem. • The probiotics in pineapple–whey protein fermentation product could reach the colon. • The phenols and flavonoids in product were released during in vitro study. • The product could improve intestinal flora through in vitro digestive model. • The product could promote the production of short-chain fatty acids. • The product could promote the maintenance of a more favorable microbial ecosystem. [ABSTRACT FROM AUTHOR]