Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products

Abstract

Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary items. However, most of the population still has limited access to, and information about, suitable foods. Analyzing traditional fermented products, we found fermented food matrices containing beneficial bacteria, with the possibility of exerting effects on different substrates enhancing the bioavailability of short-chain fatty acids (SFCAs), antioxidants, among other food-derived products. Maize (Zea mays L.), agave varieties, nopal (Opuntia ficus-indica), and beans (Phaseolus vulgaris L.) were key foods for the agricultural and nutritional development of Mesoamerica. We believe that the traditional Mexican diet has relevant ingredients with these functionalities and their association will allow us to develop functional food suitable for each population and their current needs. In this review, the functional properties of maize, agave, nopal, and frijol are detailed, and the functional food innovation and development opportunities for these food matrices are analyzed, which may be an important precedent for future basic and applied research.

Dieta de la Milpa: A Culturally-Concordant Plant-Based Dietary Pattern for Hispanic/Latine People with Chronic Kidney Disease

“…Traditional Mexican foods have been associated with improvements in the gut microbiota in experimental studies in murine models of metabolic disease [ 75 ] and recently in patients with metabolic syndrome [ 76 ]. Specifically, maize ( Zea mays L.), nopal ( Opuntia ficus ), and beans ( Phaseolus vulgaris L.) have food matrices that may contain beneficial bacteria, prebiotic fibers, and polyphenols that may be beneficial for the gut microbiome [ 77 ]. For example, nixtamalized corn contains prebiotic compounds such as ferulated arabinoxylans, which can promote the growth of Bifidobacterium and increase the production of SCFAs [ 77 ].…”

“…Specifically, maize ( Zea mays L.), nopal ( Opuntia ficus ), and beans ( Phaseolus vulgaris L.) have food matrices that may contain beneficial bacteria, prebiotic fibers, and polyphenols that may be beneficial for the gut microbiome [ 77 ]. For example, nixtamalized corn contains prebiotic compounds such as ferulated arabinoxylans, which can promote the growth of Bifidobacterium and increase the production of SCFAs [ 77 ]. Corn cobs are sources of xylooligosaccharides with prebiotic properties promoting the production of SCFAs and the growth of L. plantarum S2, which may have antimicrobial effects limiting pathogenic bacteria and maintaining gut homeostasis [ 77 ].…”

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

“…Researchers have suggested that traditional food should be viewed as a source of synbiotics for developing novel functional products [73]. The science of fermented foods is complicated and complex to explain how these foods can benefit health.…”

Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts

“…Recent research into the extraction and generation of novel bioactive compounds (for example, saponins and antioxidants) indicates more opportunities for the agave value chain industry [ 22 ]. More and more attention has been paid to fructose-rich syrups in recent times, which have become the most demanded sweeteners by the global pharmaceutical and food industries thanks to their technological and functional advantages over sucrose, and their beneficial health effects [ 11 , 25 ] in relation to the bioactive compounds present (fructanes amino and acids) [ 26 ]. All of this confers antibacterial properties and antioxidant capacity.…”

“…Traditional processing to exploit agave as a source of bioactive compounds and carbohydrate-rich syrups can be performed for direct use or as substrates to yield spirits and hydrolyzed fermented products [ 21 , 26 ].…”