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In vitro human colonic fermentation of indigestible fraction isolated from lunch menus : impact on the gut metabolites and antioxidant capacity

Zamora-Gasga, Victor Manuel; Cárdenas-Castro, Alicia Paulina; Montalvo-González, Efigenia; Loarca-Piña, María Guadalupe Flavia; Pedro Alberto, Vázquez Landaverde; Tovar, Juscelino LU and Sáyago-Ayerdi, Sonia Guadalupe (2017) In International Journal of Food Sciences and Nutrition p.1-11
Abstract

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,... (More)

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.

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author
organization
publishing date
type
Contribution to journal
publication status
epub
subject
keywords
Antioxidant capacity, gut metabolites, indigestible fraction, lunch menus, short chain fatty acids
in
International Journal of Food Sciences and Nutrition
pages
11 pages
publisher
Taylor & Francis
external identifiers
  • scopus:85039044852
ISSN
0963-7486
DOI
10.1080/09637486.2017.1416458
language
English
LU publication?
yes
id
cc931f68-82ad-4d27-b29f-6e82acdeffd8
date added to LUP
2018-01-05 10:42:59
date last changed
2018-01-06 03:00:03
@article{cc931f68-82ad-4d27-b29f-6e82acdeffd8,
  abstract     = {<p>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&lt;.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&lt;.05). Butyric acid production was not significantly modified by the IFs (p&gt;.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.</p>},
  author       = {Zamora-Gasga, Victor Manuel and Cárdenas-Castro, Alicia Paulina and Montalvo-González, Efigenia and Loarca-Piña, María Guadalupe Flavia and Pedro Alberto, Vázquez Landaverde and Tovar, Juscelino and Sáyago-Ayerdi, Sonia Guadalupe},
  issn         = {0963-7486},
  keyword      = {Antioxidant capacity,gut metabolites,indigestible fraction,lunch menus,short chain fatty acids},
  language     = {eng},
  month        = {12},
  pages        = {1--11},
  publisher    = {Taylor & Francis},
  series       = {International Journal of Food Sciences and Nutrition},
  title        = {In vitro human colonic fermentation of indigestible fraction isolated from lunch menus : impact on the gut metabolites and antioxidant capacity},
  url          = {http://dx.doi.org/10.1080/09637486.2017.1416458},
  year         = {2017},
}