Production of Short-Chain Fatty Acids in Polyphenol-Rich Foods by In Vitro Human Digestive System

Abstract

The study examines how specific polyphenols influence in vitro human diges-tion, focusing on their effects on short-chain fatty acids (SCFAs) profiles and antioxidant capacities. Aronia, Cornelian cherry, green tea, and Turkish coffee were digested, and changes in SCFAs and antioxidants were analyzed. Results showed variations in SCFAs levels before and after digestion, with Turkish cof-fee displaying the lowest acetic acid levels post-digestion (16 ± 0.4 mg/100 g) and green tea showing the highest propionic acid levels (742 ± 19.6 mg/100 g). Cornelian cherry exhibited the greatest increase in butyric acid levels after di-gestion (4.7 ± 0.12 mg/100 g). Additionally, Turkish coffee showed the highest increase in total phenolic content (TPC) post-digestion, while Cornelian cherry had the highest increase in total antioxidant capacity (TAC). Overall, the find-ings suggest that polyphenols may positively impact digestion and potentially exhibit prebiotic effects.