Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100150
Ángel Eduardo Rubio-Castillo , Víctor M. Zamora-Gasga , Jorge A. Sánchez-Burgos , Víctor M. Ruiz-Valdiviezo , Efigenia Montalvo-González , Rita M. Velázquez-Estrada , Aarón F. González-Córdova , Sonia G. Sáyago-Ayerdi
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引用次数: 1

Abstract

Tejuino, is a Mexican fermented beverage prepared by germination-fermentation or nixtamalization-fermentation (artisanal and commercial mode respectively) of maize. The aim of this study was to evaluate the gut metabolites, volatile, and phenolic compounds (PC) produced by the indigestible fraction (IF) of Tejuino during an in vitro colonic fermentation. Twenty-six PC in the IF were identified; the hydroxycinnamic acids (30–40 %) were the most abundant. In the IF of Tejuino pyrogallol, and urolithins were identified. Some of the representative PC of maize as maysin derivatives (apimaysin and 3-methoxymaysin) (flavonoids). The quantification of acetic and butyric acid become notable after 6 h of the colonic fermentation of IF of Tejuino. Ninety-seven volatile compounds were found, and the PCA shows the predominant compounds as short chain fatty acids, esters of organic acids and indole derivatives. These results suggest that Tejuino could be an important source of metabolites with high biological value.

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以玉米为原料的墨西哥传统发酵饮料Tejuino的不可消化部分在体外结肠发酵过程中产生的肠道代谢物
Tejuino是一种墨西哥发酵饮料,采用玉米的发芽发酵或nixtamization发酵(分别为手工和商业模式)制成。本研究的目的是评估Tejuino的不消化部分(IF)在体外结肠发酵过程中产生的肠道代谢物、挥发性和酚类化合物(PC)。在IF中确定了26个PC;羟基肉桂酸含量最高(30 - 40%)。在Tejuino的IF中鉴定出邻苯三酚和尿石素。玉米中一些具有代表性的PC为豆粕素衍生物(豆粕素和3-甲氧基豆粕素)(类黄酮)。发酵6 h后,醋酸和丁酸的含量显著增加。经主成分分析,共发现97种挥发性化合物,主要为短链脂肪酸、有机酸酯和吲哚衍生物。这些结果表明,特胡诺可能是具有高生物学价值的代谢物的重要来源。
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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
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