Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino

Ángel Eduardo Rubio-Castillo; Víctor M Zamora-Gasga; Jorge A Sánchez-Burgos; Víctor M Ruiz-Valdiviezo; Efigenia Montalvo-González; Rita M Velázquez-Estrada; Aarón F González-Córdova; Sonia G Sáyago-Ayerdi

doi:10.1016/j.fochms.2022.100150

Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino

Food Chem (Oxf). 2022 Nov 29:5:100150. doi: 10.1016/j.fochms.2022.100150. eCollection 2022 Dec 30.

Authors

Ángel Eduardo Rubio-Castillo¹, Víctor M Zamora-Gasga¹, Jorge A Sánchez-Burgos¹, Víctor M Ruiz-Valdiviezo², Efigenia Montalvo-González¹, Rita M Velázquez-Estrada¹, Aarón F González-Córdova³, Sonia G Sáyago-Ayerdi¹

Affiliations

¹ Laboratorio Integral en Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No. 2505, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico.
² Laboratorio de Biología Molecular, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana km 1080, CP 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
³ Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, colonia La Victoria, CP 83304 Hermosillo, Sonora, Mexico.

Abstract

Tejuino, is a Mexican fermented beverage prepared by germination-fermentation or nixtamalization-fermentation (artisanal and commercial mode respectively) of maize. The aim of this study was to evaluate the gut metabolites, volatile, and phenolic compounds (PC) produced by the indigestible fraction (IF) of Tejuino during an in vitro colonic fermentation. Twenty-six PC in the IF were identified; the hydroxycinnamic acids (30-40 %) were the most abundant. In the IF of Tejuino pyrogallol, and urolithins were identified. Some of the representative PC of maize as maysin derivatives (apimaysin and 3-methoxymaysin) (flavonoids). The quantification of acetic and butyric acid become notable after 6 h of the colonic fermentation of IF of Tejuino. Ninety-seven volatile compounds were found, and the PCA shows the predominant compounds as short chain fatty acids, esters of organic acids and indole derivatives. These results suggest that Tejuino could be an important source of metabolites with high biological value.

Keywords: Acetic acid PubChem CID 176; Apimaysin PubChem CID 194,566; Butyric acid PubChem CID 264; Ethanol PubChem CID 702; Gallic acid PubChem CID 370; Gut metabolites; In vitro colonic fermentation; Maysin PubChem CID 70,698,181; Phenolic compounds; Propionic acidPubChem CID 1032; Pyrogallol PubChem CID 1057; SCFAs; Tejuino; Urolithin A PubChem CID 5,488,186; Urolithin BPubChem CID 5,380,406; Volatile compounds.