Manuka honey (MH), α-cyclodextrin (C) and a formulation containing these two components (MH + C) were subjected to simulated gastrointestinal digestion followed by fermentation with human faecal microbiota. In conclusion, the data support our hypothesis that complexation of manuka honey with α-cyclodextrin increases the retention of the honey monosaccharides, glucose and fructose, through the GI phases of digestion and dialysis. Retention of other compounds was mixed; MGO decreased after digestion irrespective of substrate, but DHA retention was higher in the MH + C digesta. The fermentation in MH + C digesta was accompanied by an increase in the microbial metabolite, lactate. MH + C fermenta also inhibited the growth of Salmonella enterica Typhimurium and increased that of Lactobacillus reuteri. Read more
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Metabolic and microbial responses to the complexation of manuka honey with a-cyclodextrin after simulated gastrointestinal digestion and fermentation
Metabolic and microbial responses to the complexation of manuka honey with α-cyclodextrin after simulated gastrointestinal digestion and fermentation