Effects of pectin-encapsulated and unencapsulated tannins on gut microbiota composition and short chain fatty acid production

The aim of this study was to investigate the effect of digestion and fermentation on the metabolization of pectin-tannin microcapsules and the subsequent release of bioactive compounds. Analogously, the impact of gastrointestinal digestion was addressed on the tannin extract as such. Thus, the study of the the antioxidant capacity, microbiota modulation and the short-chain fatty acids (SCFAs) production were considered. Pectin microcapsules were not able to release their tannin content, keeping them trapped after the digestive process. Tannin extracts were found to exert a positive effect on the human organism. Going through both digestion and fermentation steps resulted to be a fundamental requirement in order to maximize tannin bioactive effects, especially with regard to condensed tannins.