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Food Res Int

Title:		Microbial metabolites profile during in vitro human colonic fermentation of breakfast menus consumed by Mexican school children
Author(s):		Zamora-Gasga VM; Montalvo-Gonzalez E; Loarca-Pina G; Vazquez-Landaverde PA; Tovar J; Sayago-Ayerdi SG;
Address:		"Instituto Tecnologico de Tepic, Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Av Instituto Tecnologico No 2595, Col Lagos del Country, CP 63175 Tepic, Nayarit, Mexico. Programa de Posgrado en Alimentos del Centro de la Republica, Facultad de Quimica, Universidad Autonoma de Queretaro, Centro Universitario, Cerro de las Campanas S/N, CP 76010, Santiago de Queretaro, Queretaro, Mexico. Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada del Instituto Politecnico Nacional, Unidad Queretaro, Cerro Blanco No. 141, Col Colinas del Cimatario, CP 76090, Santiago de Queretaro, Queretaro, Mexico. Food for Health Science Centre, Lund University, Medicon Village, Scheelevagen 2, Lund SE-223 81, Sweden. Instituto Tecnologico de Tepic, Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Av Instituto Tecnologico No 2595, Col Lagos del Country, CP 63175 Tepic, Nayarit, Mexico. Electronic address: ssayago@ittepic.edu.mx"
Journal Title:		Food Res Int
Year:		2017
Volume:		20170322
Issue:
Page Number:		7 - 14
DOI:		10.1016/j.foodres.2017.03.038
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The nutrition transition promotes the development of childhood obesity. Currently, Mexico is affected by this serious public health problem. The nutritional and functional characterization of a whole menu has a number of advantages over the study of single nutrients. Since breakfast is considered the most important meal of the day, this study aimed to evaluate the metabolite profile produced by in vitro human colonic fermentation of the isolated indigestible fraction (IF) from three different Mexican breakfast (M-B) menus (Modified 'MM-B', traditional 'TM-B', and alternative 'AM-B'), previously identified as commonly consumed by Mexican schoolchildren in Nayarit State, Mexico. The M-B's consist of egg, corn tortilla, beans (higher in TM-B), sugar and chocolate powder (higher in AM-B) and milk, combined in different proportions. The IF in all breakfasts was about 4.7-5.6g/100g FW, with a relatively high content of protein ( approximately 21%), which might have negative physiological implications. Fermentation of IF from TM-B resulted in the largest pH decrease after 72h (pH=6.07), with a low short chain fatty acid (SCFA) production (0.75 to 47.23mmol/L), but greater relative concentration of other fatty acids (FA) (C7, C8, C9). Besides, 55 volatile compounds were detected in the fermentation media by SPME-GC-MS and three principal components (PC) were identified. PC1 was influenced by SCFA production, low FA esters production (<8C), and low volatile organic acids production. PC2 was influenced by the decrease in pH and an increase in antioxidant capacity (p<0.0001). These results suggest that the production of different metabolites in the luminal medium may affect the pH and antioxidant status in the colon. Fermentation of IF from TM-M, assessed after 48 and 72h, showed the highest correlation for PC2; the metabolic pattern registered for this IF maybe considered beneficial"
Keywords:		Antioxidants/analysis/metabolism *Breakfast Child Cluster Analysis Colon/physiology Digestion/physiology Feces/microbiology Female Fermentation/*physiology Gastrointestinal Microbiome/*physiology Humans Hydrogen-Ion Concentration Male Metabolome/*physiolo;
Notes:		"MedlineZamora-Gasga, Victor Manuel Montalvo-Gonzalez, Efigenia Loarca-Pina, Guadalupe Vazquez-Landaverde, Pedro Alberto Tovar, Juscelino Sayago-Ayerdi, Sonia G eng Research Support, Non-U.S. Gov't Canada 2017/06/05 Food Res Int. 2017 Jul; 97:7-14. doi: 10.1016/j.foodres.2017.03.038. Epub 2017 Mar 22"