{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,9]],"date-time":"2026-05-09T06:30:13Z","timestamp":1778308213299,"version":"3.51.4"},"reference-count":98,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,1,28]],"date-time":"2025-01-28T00:00:00Z","timestamp":1738022400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT \u2013\u2018Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia\u2019","award":["ERA-AFR\/0002\/2013"],"award-info":[{"award-number":["ERA-AFR\/0002\/2013"]}]},{"name":"FCT \u2013\u2018Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia\u2019","award":["SFRH\/BD\/133084\/2017"],"award-info":[{"award-number":["SFRH\/BD\/133084\/2017"]}]},{"name":"FCT \u2013\u2018Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia\u2019","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]},{"name":"Dietary Fibre Intake and Tailored Fermentation Toward the Development of Functional Cereal Fibre-Rich Food Products: Bridge Between Africa and Europe","award":["ERA-AFR\/0002\/2013"],"award-info":[{"award-number":["ERA-AFR\/0002\/2013"]}]},{"name":"Dietary Fibre Intake and Tailored Fermentation Toward the Development of Functional Cereal Fibre-Rich Food Products: Bridge Between Africa and Europe","award":["SFRH\/BD\/133084\/2017"],"award-info":[{"award-number":["SFRH\/BD\/133084\/2017"]}]},{"name":"Dietary Fibre Intake and Tailored Fermentation Toward the Development of Functional Cereal Fibre-Rich Food Products: Bridge Between Africa and Europe","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["ERA-AFR\/0002\/2013"],"award-info":[{"award-number":["ERA-AFR\/0002\/2013"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["SFRH\/BD\/133084\/2017"],"award-info":[{"award-number":["SFRH\/BD\/133084\/2017"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Controlled fermentation carried out by selected starters might enhance the safety, nutritional, and biological profiles of non-dairy fermented products. This research aims to study the biological potential and impact on the human gut microbiota of a novel fermented finger millet-based product. Finger millet (Eleusine coracana), suspended in an aqueous sucrose-based solution, was fermented by Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v (1%, 1:1 ratio (v\/v)), at 30 \u00b0C\/200 rpm in an orbital incubator until pH \u2248 4.5\u20135.0. Microbial growth, phenolic compounds, antioxidant, and antidiabetic activities were evaluated. In vitro digestion followed by in vitro faecal fermentation were used to study the impact of the fermented plant-based functional beverage (PBFB) on the human gut microbiota. Antidiabetic activity (21% vs. 14%) and total phenolics (244 vs. 181 mg of gallic acid equivalents\/kg PBFB) increased with fermentation. The digested fermented PBFB contributed to the increase, over the first 6 h, of the Bifidobacterium\u2019s 16S rRNA gene copy numbers, concomitant with significant release of the acetic, propionic, and butyric short chain fatty acids, and also lactic acid. The novel PBFB has been shown to have antidiabetic potential and bifidogenic effects, and consequently its consumption might positively impact blood glucose levels and the human gut microbiota.<\/jats:p>","DOI":"10.3390\/foods14030433","type":"journal-article","created":{"date-parts":[[2025,1,29]],"date-time":"2025-01-29T03:26:10Z","timestamp":1738121170000},"page":"433","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Novel Fermented Plant-Based Functional Beverage: Biological Potential and Impact on the Human Gut Microbiota"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1352-6525","authenticated-orcid":false,"given":"Catarina","family":"Vila-Real","sequence":"first","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"C\u00e9lia","family":"Costa","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6102-3922","authenticated-orcid":false,"given":"Ana","family":"Pimenta-Martins","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Samuel","family":"Mbugua","sequence":"additional","affiliation":[{"name":"Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053, Nairobi 00625, Kenya"}]},{"given":"Sawadogo-Lingani","family":"Hagr\u00e9tou","sequence":"additional","affiliation":[{"name":"D\u00e9partement Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliqu\u00e9es et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou 03 BP 7047, Burkina Faso"}]},{"given":"Kati","family":"Katina","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, University of Helsinki, Agnes Sj\u00f6bergin katu 2, 00014 Helsinki, Finland"}]},{"given":"Ndegwa H.","family":"Maina","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, University of Helsinki, Agnes Sj\u00f6bergin katu 2, 00014 Helsinki, Finland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9028-8009","authenticated-orcid":false,"given":"Elisabete","family":"Pinto","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"},{"name":"EPIUnit\u2014Instituto de Sa\u00fade P\u00fablica, Universidade do Porto, Rua das Taipas 135, 4050-600 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7883-2446","authenticated-orcid":false,"given":"Ana M. P.","family":"Gomes","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Valero-Cases, E., Cerd\u00e1-Bernad, D., Pastor, J.J., and Frutos, M.J. (2020). Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits. Nutrients, 12.","DOI":"10.3390\/nu12061666"},{"key":"ref_2","first-page":"7","article-title":"Non Dairy Probiotic Beverages","volume":"20","author":"Vasudha","year":"2013","journal-title":"Int. Food Res. 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