Revitalizing the gut microbiome: Unleashing the power of lowsugar fermented juices

Notably, a rise in the prevalence of these disorders has been vigorously linked to excessive sugar consumption. A high-sugar diet causes changes in the gut microbiome (dysbiosis) by favoring the structure of a microbiota associated with an obese phenotype. Additionally, a high-sugar diet disrupts of the intestinal barrier, which induces the production of the pro-inflammatory cytokines IL-6, IL-1?, and TNF?, leading to intestinal inflammation. The consumption of natural fruit juices, valid substitutes for fresh fruits, results into an unconscious excessive intake of free sugars. Our study aimed to design a biotechnological fermentation process (single and sequential fermentation) that exploits the metabolic potential of lactic acid bacteria and yeasts to create fruit juices with a reduced sugar content (ranging from 28 to 68 % reduction). Thereafter, the impact of low sugar fermented juices on the composition and functionality of the gut microbiota was assessed through in vitro Simulator of the Human Intestinal Microbial Ecosystem. Feeding with various juices significantly altered the microbial community composition in both the distal and proximal colon, as indicated by the Bray-Curtis dissimilarity analysis. Additionally, stipulated that gut microbiota plays an important role in maintaining the health and function of the intestinal barrier, the efficacy of low-sugar fermented juices on barriers integrity, cytokines, mucin and reactive oxygen species release, and glucose intake was in vitro evaluated using Caco-2 cells. Fermented juices, particularly FJY and FJSeq, exhibited the highest protective effects against inflammatory processes and oxidative stress in Caco-2 cells. We believe our findings can contribute to shed light on the mechanisms underlying the complex relationship between dietary habits, gut microbiota and human health.