ArticleFoods (Basel, Switzerland)2023
Modulation of the Gut Microbiota by Tomato Flours Obtained after Conventional and Ohmic Heating Extraction and Its Prebiotic Properties.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 8 citations in OpenAlex.
- Synergistic Effects of Tomato and Soy in Gluten-Free Noodles: Unveiling Antioxidant, Physicochemical, and Sensory Properties.Food science & nutrition · 2026Article
- A bio-fortified whole tomato food supplement as potential dietary tool for the management of Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD).Journal of translational medicine · 2026Article
- In Vitro Insights into the Antifungal, Prebiotic, and Cytotoxic Potential of Tomato Plant Waste.Nutrients · 2025Article
- Peptide-Rich Yeast Fractions from Brewer's Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products.Foods (Basel, Switzerland) · 2025Article
- Polyphenols Influence the Development of Endometrial Cancer by Modulating the Gut Microbiota.Nutrients · 2024Review
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
Abstract
Several studies have supported the positive functional health effects of both prebiotics and probiotics on gut microbiota. Among these, the selective growth of beneficial bacteria due to the use of prebiotics and bioactive compounds as an energy and carbon source is critical to promote the development of healthy microbiota within the human gut. The present work aimed to assess the fermentability of tomato flour obtained after ohmic (SFOH) and conventional (SFCONV) extraction of phenolic compounds and carotenoids as well as their potential impact upon specific microbiota groups. To accomplish this, the attained bagasse flour was submitted to an in vitro simulation of gastrointestinal digestion before its potential fermentability and impact upon gut microbiota (using an in vitro fecal fermentation model). Different impacts on the probiotic strains studied were observed for SFCONV promoting the
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.