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Item Potencial prebiótico da polpa de baru(Universidade Federal de Goiás, 2022-08-29) Santos, Aline Medeiros Alves; Naves, Maria Margareth Veloso; http://lattes.cnpq.br/6563181057140270; Naves, Maria Margareth Veloso; Andrade, Roberta Melquiades Silva de; Egea, Mariana Buranelo; Batista, Ângela Giovana; Mendonça, SimoneBaru (Dipteryx alata Vog.) is a fruit native to the Cerrado biome consisting of a thin peel, a fibrous pulp and a woody endocarp, which covers the nut. During the processing of the fruit for nut extraction, the baru pulp is not used by the agro-industry, and its chemical composition and health effects are poorly known. Some studies indicate that baru pulp has dietary fiber and polyphenols, which have prebiotic activity. The growing interest in health and well-being promoting foods from alternative sources, such as agro-industrial by-products, and the social, economic and environmental impacts generated by the use of these by-products justify the search for new prebiotics. Thus, the aims of this study were: to elaborate and publish a systematic review on the prebiotic effect of polyphenols; to carry out and publish a critical review of the literature on the nutritional and functional characteristics of baru; in addition to evaluate the chemical composition of baru pulp and to investigate its effects on the growth and metabolism of probiotics, and on the human colonic microbiota. According to the systematic review, there is strong evidence from preclinical studies that some polyphenols can stimulate the growth of beneficial gut bacteria and increase the production of short-chain fatty acids. The critical review on baru showed the nutritional and functional potential of baru pulp, as well as the gaps in the literature on its chemical composition. Results of the empirical research show that baru pulp has a high content of insoluble fibers and phenolic compounds, mainly hesperidin. Baru pulp stimulated the growth and metabolism of Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-05 and Lacticaseibacillus casei L-26. Furthermore, significant beneficial changes were induced by the digested baru pulp on colonic microbiota, with an increase in the abundance of Lactobacillus-Enterococcus, Bifidobacterium and Bacteroides-Prevotella, and the production of lactate and short-chain fatty acids, and pH reduction. Therefore, baru pulp has potential prebiotic properties to be confirmed in preclinical and clinical studies, and to be explored as an ingredient in the formulation of new health-promoting foods.