Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Instituto Tecnológico No 2595, Col. Lagos del Country CP, 63175 Tepic, Nayarit, Mexico.
Maastricht University - Campus Venlo, Centre of Healthy Eating & Food Innovation, St. Jansweg 20, 5928 RC Venlo, the Netherlands.
Food Res Int. 2021 Jan;139:109917. doi: 10.1016/j.foodres.2020.109917. Epub 2020 Nov 30.
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.
未成熟番茄（Physalis ixocarpa Brot. ex. Horm）因其独特的微酸风味，主要用于制备各种墨西哥酱汁，无论是生的还是熟的。这些酱汁通常还包含塞拉诺辣椒（Capsicum annuum L）、洋葱（Allium cepa L.）、大蒜（Allium sativum L.）、香菜（Coriandrum sativum L.）和盐。墨西哥酱汁是前西班牙主食，但对于肠道消化后与不可消化部分（IF）结合到达结肠的酚类化合物（PC）知之甚少。因此，本研究旨在评估两种用熟和生未成熟番茄制成的墨西哥酱汁的不可消化部分：熟绿酱（CGS）和生绿酱（RGS）。将 CGS 和 RGS 的 IF 在人体结肠体外模型（TIM-2）中进行发酵，以研究肠道微生物群在 24、48 和 72 小时后对 PC 的生物转化。通过 HPLC-ESI-QToF-MS 对原始酱汁及其预消化部分以及形成的代谢物中的 PC 进行鉴定和监测。烹饪未成熟番茄显著增加了总不可消化部分（TIF），主要是由于其不溶性不可消化部分（IIF）和减少的 PC。类黄酮（黄酮醇和黄酮）是消化酱汁中最丰富的酚类组，其次是辣椒素（源自辣椒的特征组）、羟基肉桂酸和羟基苯甲酸。鉴定出的最丰富的结肠代谢物为 3-（ρ-羟基苯基）丙酸、3-（3-羟基苯基）丙酸和 4-羟基苯乙酸，它们被认为是类黄酮和羟基肉桂酸生物转化的产物。这些结果是首次在墨西哥酱汁的体外结肠发酵中获得的，应在未来与食用这种主食相关的健康影响的研究中加以考虑。
