| Title: | In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota |
| Author(s): | Cardenas-Castro AP; Zamora-Gasga VM; Alvarez-Parrilla E; Ruiz-Valdiviezo VM; Venema K; Sayago-Ayerdi SG; |
| Address: | "Tecnologico Nacional de Mexico/Instituto Tecnologico de Tepic, Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Av. Tecnologico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit Mexico, Mexico. Universidad Autonoma de Ciudad Juarez, Instituto de Ciencias Biomedicas, Departamento de Ciencias Quimico-Biologicas, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juarez, Chihuahua, CP 32310, Mexico. Tecnologico Nacional de Mexico/Instituto Tecnologico de Tuxtla-Gutierrez, Departamento de Ingenieria Quimica y Bioquimica, Laboratory of Molecular Biology, Carretera Panamericana km 1080, CP 29050 Tuxtla Gutierrez, Chiapas, Mexico. Maastricht University-Campus Venlo, Centre for Healthy Eating & Food Innovation, St. Jansweg 20, 5928 RC Venlo, The Netherlands. Tecnologico Nacional de Mexico/Instituto Tecnologico de Tepic, Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Av. Tecnologico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit Mexico, Mexico. Electronic address: ssayago@ittepic.edu.mx" |
| DOI: | 10.1016/j.foodchem.2021.130051 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Two of the most important Mexican plant-foods are tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.). In this study three objectives were followed: i) to evaluate the bioaccessible phenolic compounds (PC) in T and HT during upper gastrointestinal digestion, ii) to in vitro ferment the indigestible fractions of the samples to evaluate the short-chain fatty acids (SCFA) production, iii) the microbial metabolites, bioconverted PC and volatile organic compounds (VOCs) generated during the fermentation. Vanillic acid was the most bioaccessible PC and after 48 h, 3-hydroxyphenylacetic acid was the most abundant microbial metabolite identified in both samples. The identification of VOCs belonging to terpenes (and derivatives) group in T and HT can be product of the microbial metabolism of carotenoids. The study shows new knowledge of the in vitro intestinal digestion and fermentation of T and HT final compounds with biological potential which should be evaluated in further studies" |
| Keywords: | "Biological Availability Carotenoids/metabolism Colon/*microbiology Digestion Fatty Acids, Volatile/*metabolism *Fermentation Fruit/*chemistry *Gastrointestinal Microbiome Solanum lycopersicum Phenols/*metabolism Phenylacetates/metabolism Physalis Vanillic;" |
| Notes: | "MedlineCardenas-Castro, Alicia P Zamora-Gasga, Victor M Alvarez-Parrilla, Emilio Ruiz-Valdiviezo, Victor M Venema, Koen Sayago-Ayerdi, Sonia G eng England 2021/05/22 Food Chem. 2021 Oct 30; 360:130051. doi: 10.1016/j.foodchem.2021.130051. Epub 2021 May 11" |
