Gut Microbiome and Metabolome Modulation by High-Hydrostatic-Pressure-Processed Tomato Juice

• Published in: Nutrients 2024-02, Vol.16 (5), p.710
• Main Authors: Wang, Xuehua, Li, Daotong, Ma, Chen, Hu, Xiaosong, Chen, Fang
• Format: Article
• Language: English
• Subjects: Amino acids; Animals; Biological diversity; Diet; Digestive system; Discriminant analysis; Fatty acids; Food products; Gastrointestinal Microbiome; Genomes; gut microbiota; high hydrostatic pressure; Hydrostatic Pressure; Laboratory animals; metabolic profiles; Metabolism; Metabolites; Metabolome; Mice; Microbiota; Microbiota (Symbiotic organisms); Pasteurization - methods; Physiology; SCFAs; Software; Solanum lycopersicum; Technology application; Temperature; tomato juice; Tomatoes; Type 2 diabetes
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu16050710

High hydrostatic pressure (HHP) is a non-thermal pasteurization technology for the enhancement of food products' safety and quality. The components of tomato juice can be affected by HHP processing. Little is known about the effects of HHP-processed tomato juice on the gut microbiome and metabolism. Here, we performed high-throughput sequencing and metabolomics profiling to determine the critical differences in gut microbiota structure and metabolic profiles in mice administered with HHP-processed tomato juice. Tomato juice administration significantly increased the gut bacterial alpha diversity and the relative abundance of Bacteroides. The mice administered with HHP-processed tomato juice were characterized by the enrichment of Bacteroidetes, , and compared with those administered with HTST-processed tomato juice. Moreover, HHP-processed tomato juice promoted SCFA levels, which were positively correlated with the enriched . Our results show that HHP-processed tomato juice may drive healthy gut microbes and metabolites.