RESUMO
Red Cooked Sauce (RCS) and Red Raw Sauce (RRS) are a mixture of natural crops that have a promising content of bioactive compounds (BC). The aim was to determine the effect of the indigestible fraction (IF) during the colonic fermentation in RCS and RRS by studying the two-way relationship between gut microbiota composition and microbial metabolites produced from BC fermented in the TNO in vitro dynamic model of the human colon (TIM-2). Total BC in undigested and predigested RRS, 957 and 715 mg/100 g DW, respectively, was significantly higher (p < 0.05) than in the RCS, 571 and 406 mg/100 g DW, respectively. Catenibacterium and Holdemanella increased during RCS fermentation, while 13 genera showed a clear positive correlation with most microbial phenolic metabolites. Our findings suggest that the mechanisms, pathways, and enzymes involved in producing microbial metabolites exhibited uniqueness among bacterial taxa, even within shared genus/family classifications.
Assuntos
Bactérias , Fermentação , Microbioma Gastrointestinal , Solanum lycopersicum , Bactérias/metabolismo , Bactérias/classificação , Bactérias/isolamento & purificação , Bactérias/genética , Humanos , Solanum lycopersicum/microbiologia , Solanum lycopersicum/metabolismo , Solanum lycopersicum/química , Colo/microbiologia , Colo/metabolismoRESUMO
Husk tomato (Physalis ixocarpa Brot. ex. Horm) is mainly used in the preparation of many Mexican sauces due to its unique and slightly acidic flavor, both in raw and cooked forms. These sauces also usually contain Serrano hot pepper (Capsicum annuum L), onion (Allium cepa L.), garlic (Allium sativum L.), coriander (Coriandrum sativum L.) and salt. Mexican sauces are a pre-Hispanic staple food, yet there is scarce knowledge on the phenolic compounds (PC) that reach the colon bound to the indigestible fraction (IF) after intestinal digestion. Thus, the aim of the present work was to evaluate the indigestible fraction of two types of Mexican sauces made with cooked and raw husk tomato: cooked green sauce (CGS) and raw green sauce (RGS). IF of CGS and RGS were fermented in the in vitro model of the human colon (TIM-2) to investigate the PC bioconversion by the gut microbiota after 24, 48 and 72 h. PC of the original sauces and their predigested fractions, as well as the formed metabolites were identified and monitored by HPLC-ESI-QToF-MS. Cooking husk tomato significantly increased the total indigestible fraction (TIF), mainly due to its insoluble indigestible fraction (IIF), and diminished PC. Flavonoids (flavonols and flavones) were the most abundant phenolic group in digested sauces followed by capsaicinoids (a characteristic group derived from hot pepper), hydroxycinnamic acids, and hydroxybenzoic acids. The metabolites 3-(ρ-hydroxyphenyl) propionic acid, 3-(3-hydroxyphenyl) propionic acid and 4-hydroxyphenylacetic acid were the most abundant colonic metabolites identified, which are thought to be derived from the biotransformation of flavonoids and hydroxycinnamates. These results are the first obtained on in vitro colonic fermentation of Mexican sauces and should be considered in future studies on the health effects related to consuming this staple food.
Assuntos
Colo , Microbioma Gastrointestinal , Colo/metabolismo , Fermentação , Flavonoides/metabolismo , Humanos , PaladarRESUMO
A Mexican staple food prepared with corn "tortilla" (Zea mays L.) and common beans (Phaseolus vulgaris L.) is named as "taco". It was fermented in an in vitro colonic Simulator of Human Microbial Ecosystem (SHIME®) to evaluate the effect in short chain fatty acids (SCFA), ammonia production, and the growth of total presumptive counts for anaerobic bacteria, Lactobacillus spp., Bifidobacterium spp., Clostridium spp., and total coliforms in the three simulated reactors of the human colon. After two weeks of stabilization, the simulator was fed during 9â¯days with the mixture of 50â¯g of beans and 50â¯g of tortilla mixed with 100â¯mL of carbohydrate based medium. Every third day, samples were collected from the three simulated colon vessels for the corresponding analysis. The production of the SCFA was higher during the treatment period than the basal period in the three colon sections. The acetate was produced in higher concentration (191.9â¯mmol/L) than propionate and butyrate (29.1 and 55.0â¯mmol). During the treatment period, the higher molar ratio (%) for acetate, propionate, and butyrate were 84: 14: 24, respectively. The ammonia ions as well as the growth of presumptive coliforms were reduced (pâ¯<â¯0.05) in the three simulated colon vessels during the treatment. Finally, in vitro fermentation of Mexican "taco" showed a possible potential functional profile of an ancestral staple food due to the production of SCFA that may exert beneficial effects.
Assuntos
Pão/análise , Colo/metabolismo , Colo/microbiologia , Fabaceae/química , Fermentação , Microbioma Gastrointestinal/fisiologia , Zea mays/química , Acetatos/metabolismo , Amônia/análise , Bifidobacterium , Butiratos/metabolismo , Clostridium , Ecossistema , Ácidos Graxos Voláteis/análise , Bactérias Gram-Negativas , Humanos , Lactobacillus , Propionatos/metabolismoRESUMO
The indigestible fraction (IF) isolated from three lunch menus: Modified Mexican Lunch (MM-L), Traditional Mexican Lunch (TM-L) and Alternative Mexican Lunch (AM-L), was studied in terms of antioxidant capacity (AOX) and metabolites produced through fermentation by human intestinal microbiota. IFs were isolated after withstanding in vitro gastrointestinal digestion and total soluble polyphenols (TSP), condensed tannins (CT), hydrolysable polyphenols (HP) and AOX (DPPH, FRAP) were evaluated. AOX, pH and bacterial metabolites profile changes were also monitored during in vitro colonic fermentation. Lunch menus showed differences in IF, TSP, CT and FRAP values (p<.05). TM-L had the highest TSP and CT contents (0.84 and 1.89 g/100 g DW, respectively). Changes in pH and AOX during fermentation were time-dependent and substrate-dependent (p<.05). Butyric acid production was not significantly modified by the IFs (p>.05). Fifty-seven microbiota-produced volatile compounds were detected by SPME-GC-MS. This study shows the potential effects of food habits on bacterial metabolite production.