| Title: | "Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino" |
| Author(s): | Rubio-Castillo AE; Zamora-Gasga VM; Sanchez-Burgos JA; Ruiz-Valdiviezo VM; Montalvo-Gonzalez E; Velazquez-Estrada RM; Gonzalez-Cordova AF; Sayago-Ayerdi SG; |
| Address: | "Laboratorio Integral en Investigacion en Alimentos, Tecnologico Nacional de Mexico/Instituto Tecnologico de Tepic, Av. Tecnologico No. 2505, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico. Laboratorio de Biologia Molecular, Tecnologico Nacional de Mexico/Instituto Tecnologico de Tuxtla Gutierrez, Carretera Panamericana km 1080, CP 29050 Tuxtla Gutierrez, Chiapas, Mexico. Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Centro de Investigacion en Alimentacion y Desarrollo, A.C. Carretera Gustavo Enrique Astiazaran Rosas No. 46, colonia La Victoria, CP 83304 Hermosillo, Sonora, Mexico" |
| DOI: | 10.1016/j.fochms.2022.100150 |
| ISSN/ISBN: | 2666-5662 (Electronic) 2666-5662 (Linking) |
| 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" |
| Keywords: | "Acetic acid PubChem CID 176 Apimaysin PubChem CID 194, 566 Butyric acid PubChem CID 264 Ethanol PubChem CID 702 Gallic acid PubChem CID 370 Gut metabolites In vitro colonic fermentation Maysin PubChem CID 70, 698, 181 Phenolic compounds Propionic acidPubChem;" |
| Notes: | "PubMed-not-MEDLINERubio-Castillo, Angel Eduardo Zamora-Gasga, Victor M Sanchez-Burgos, Jorge A Ruiz-Valdiviezo, Victor M Montalvo-Gonzalez, Efigenia Velazquez-Estrada, Rita M Gonzalez-Cordova, Aaron F Sayago-Ayerdi, Sonia G eng England 2022/12/10 Food Chem (Oxf). 2022 Nov 29; 5:100150. doi: 10.1016/j.fochms.2022.100150. eCollection 2022 Dec 30" |
