Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products

Abstract

Background and objectives Food is the major factor driving the metabolism of the gut microbiota. In Mexico, nixtamalized corn products are widely consumed. Changes in antioxidant capacity (AOX) in 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) and Ferric ion reducing antioxidant power (FRAP), pH values, short‐chain fatty acid concentration, and relative metabolite production during in vitro colonic fermentation of indigestible fractions (IF) isolated from Istmo Totopos (ITs), baked corn tortillas (BCTs), and traditional corn tortillas (TCTs) were analyzed. Findings The consumption of one piece (10 g) of any corn product may potentially maintain appreciable colonic antioxidant status (above 60 mmol TE) until 48 hr of fermentation. A portion of 10 g of corn products produces similar concentrations of acetic (3,050.43–4,181.47 mM), propionic (1,904.78–2,975.18 mM), and butyric acid (1,458.14–2,873.47 mM) at 12 hr of fermentation. Forty‐six volatile compounds were also detected by solid‐phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS), and six principal components were identified. Positive correlations were found between DPPH, acetic acid, propionic acid, and butyric acid. Conclusions Our results suggest the colonic fermentation potential to increase bioactive compounds and antioxidant activity hence suggesting improved gut health. Additional studies are required to evaluate their in vivo effects. Significance and novelty The study of traditional corn products will facilitate a better understanding of the potential health‐promoting impact of the interactions between indigestible components of the Mexican diet and the gut metabolites.

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

“…Notably, the AOX values in C + were significantly higher (p < 0.05) than tomato and husk tomato samples but as fermentation proceed the response of AOX also increased in tofmato and husk tomato. This observation is in line with data reported by Zamora-Gasga et al (2018a,2018b who explained that the production and co-presence of all together microbial metabolites such as butyric acid in in vivo evaluation (Yuan, Wang, Bhat, Lohner, & Li, 2018) may increase the AOX values in C + samples.…”

“…The IF was evaluated as was quantified by Zamora-Gasga et al (2018a,2018b. The gastrointestinal digestion pellets were considered as the insoluble indigestible fraction (IIF) and the supernatant was submitted to a dialysis (D9527-30.48 m avg.…”

In vitro fecal fermentation characteristics of bamboo shoot (Phyllostachys edulis) polysaccharide

“…Helium (99.999%) was used as the carrier gas with a constant starting flow rate of 1 mL/min. The total ion chromatograms were collected by scanning from m / z 35 to 350 at 1 scan/s ( Zamora-Gasga et al, 2018 ). The volatile metabolites of fermentation liquor were determined at 300℃ for 40 min.…”

Profile of Turbidity and Glucose Formation from Underutilised Wild, Edible Bean during &lt;i&gt;In-Vitro&lt;/i&gt; Gastro Intestinal Digestion and Fermentation

“…The it is recognized that fermentation is important for gut motility, the improvement of energy yield, the production of vitamins, and the stimulation of gut immunity [29]. Figures 1-4 show the absorbance level during the fermentation period.…”