Citrus-derived prebiotics: Influence on gut microbiota composition, fermentation metabolites, and functional health effects

Second Author's Department

Chemistry Department

Third Author's Department

Chemistry Department

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https://doi.org/10.1016/j.fbio.2025.107535

All Authors

Ahmed Zayed Ghada M. Adly Lereen Khaled Mohamed S. Abd El-Al Mohamed A. Farag

Document Type

Research Article

Publication Title

Food Bioscience

Publication Date

10-1-2025

doi

10.1016/j.fbio.2025.107535

Abstract

Citrus fruits are esteemed for their sensory attributes, nutritional value, and abundant bioactive chemicals, including flavonoids (e.g., hesperidin and naringin), polymethoxylated flavones, essential oils such as limonene, and dietary fibers (e.g., pectin). Particularly, flavonoids and dietary fibers frequently circumvent digestion in the upper gastrointestinal tract and reach the colon, where they interact with gut microbes and are converted into bioactive derivatives. This interaction promotes intestinal and systemic health by stimulating the growth of beneficial microbes (e.g., Lactobacillus, Bifidobacterium, and Akkermansia) and stimulating the production of short-chain fatty acids that regulate oxidative stress and immune responses. Emerging evidence from in vitro models, animal experiments, and clinical studies supports the gut-modulating potential of citrus-derived compounds. For example, pectin and pectic oligosaccharides have shown promising prebiotic effects, while microbial metabolites derived from flavonoids provide anti-inflammatory and antioxidant benefits. Advances in food processing such as enzymatic depolymerization, encapsulation, and blending with inulin, have enhanced the stability, fermentability, and functional performance of these compounds. This review provides a comprehensive overview of the interplay between citrus phytochemicals and gut microbiota, highlighting mechanistic insights across various phytochemical classes and biological models. Citrus fiber-polyphenol interactions and their influence on fermentation results receive particular attention. In addition, the study offers future research approaches to enhance citrus-based prebiotic formulations and highlights important gaps, especially in human trials. These findings highlight the need for further research to better understand how citrus-derived compounds exert their prebiotic effects and how they might support the management of chronic diseases as mediated via gut microbiota.

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