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Analyzing the gut microbiota and microbial-associated metabolites of tomato-based sauces.
Cárdenas-Castro, Alicia Paulina; Sost, Mônica Maurer; Gutiérrez-Sarmiento, Wilbert; Ruíz-Valdiviezo, Víctor Manuel; Mateos-Briz, Raquel; Sáyago-Ayerdi, Sonia Guadalupe; Venema, Koen.
Afiliación
  • Cárdenas-Castro AP; Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico.
  • Sost MM; Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University - campus Venlo, Villafloraweg 1, 5928 SZ Venlo, the Netherlands.
  • Gutiérrez-Sarmiento W; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla-Gutiérrez, Departamento de Ingeniería Química y Bioquímica, Laboratory of Molecular Biology, Carretera Panamericana km 1080, CP 29050, Tuxtla Gutiérrez, Chiapas, Mexico.
  • Ruíz-Valdiviezo VM; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla-Gutiérrez, Departamento de Ingeniería Química y Bioquímica, Laboratory of Molecular Biology, Carretera Panamericana km 1080, CP 29050, Tuxtla Gutiérrez, Chiapas, Mexico.
  • Mateos-Briz R; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis, 10, 28040, Madrid, Spain.
  • Sáyago-Ayerdi SG; Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico. Electronic address: ssayago@ittepic.edu.mx.
  • Venema K; Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University - campus Venlo, Villafloraweg 1, 5928 SZ Venlo, the Netherlands. Electronic address: k.venema@maastrichtuniversity.nl.
Food Chem ; 460(Pt 3): 140664, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39116774
ABSTRACT
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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Solanum lycopersicum / Fermentación / Microbioma Gastrointestinal Límite: Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: México Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Solanum lycopersicum / Fermentación / Microbioma Gastrointestinal Límite: Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: México Pais de publicación: Reino Unido