In vitro colonic fermentation and potential prebiotic properties of pre-digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-products was written by Massa, Nayara Moreira Lacerda;de Oliveira, Sonia Paula Alexandrino;Rodrigues, Noadia Priscila Araujo;Menezes, Francisca Nayara Dantas Duarte;dos Santos Lima, Marcos;Magnani, Marciane;de Souza, Evandro Leite. And the article was included in Food Chemistry in 2022.Electric Literature of C30H26O12 The following contents are mentioned in the article:
Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) byproducts (JB) are rich sources of dietary fiber and phenolic compounds, which can be fermented by intestinal microbiota to promote health benefits. This study evaluated the effects of a 48 h-in vitro colonic fermentation of pre-digested JB on the contents of phenolic compounds and sugars, production of organic acids, and abundance (%) of bacterial groups found as part of the human intestinal microbiota. JB reduced the pH (4.35) and promoted changes on phenolic compounds (profile and contents) and sugars, as well as production of short-chain fatty acids during the fermentation JB increased the abundance of Lactobacillus spp./Enterococcus spp. (4.32-6.25%) and Bifidobacterium spp. (4.60-10.03%) during the fermentation, and decreased the abundance of Bacteroides spp./Prevotella spp. (7.50-10.71%), Eubacterium rectale/Clostridium coccoides (1.37-3.70%), and C. histolyticum (0.91-2.30%), resulting in pos. prebiotic indexes (8.61-11.92). JB should contribute to beneficial changes in the human intestinal microbiota, with effects compatible with prebiotic ingredients. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Electric Literature of C30H26O12).
(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Electric Literature of C30H26O12
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts