Rubio-Castillo Ángel Eduardo, Zamora-Gasga Víctor M, Sánchez-Burgos Jorge A, Ruiz-Valdiviezo Víctor M, Montalvo-González Efigenia, Velázquez-Estrada Rita M, González-Córdova Aarón F, Sáyago-Ayerdi Sonia G
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.
Laboratorio de Biología Molecular, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana km 1080, CP 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
Food Chem (Oxf). 2022 Nov 29;5:100150. doi: 10.1016/j.fochms.2022.100150. eCollection 2022 Dec 30.
, 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 during an colonic fermentation. Twenty-six PC in the IF were identified; the hydroxycinnamic acids (30-40 %) were the most abundant. In the IF of 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 . 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 could be an important source of metabolites with high biological value.
是一种墨西哥发酵饮料，通过玉米的发芽发酵或碱法发酵（分别为手工和商业模式）制备。本研究的目的是评估在结肠发酵过程中由的不可消化部分（IF）产生的肠道代谢物、挥发性化合物和酚类化合物（PC）。在IF中鉴定出26种PC；羟基肉桂酸（30 - 40%）含量最为丰富。在的IF中鉴定出了连苯三酚和尿石素。玉米的一些代表性PC为玉米黄素衍生物（芹菜黄素和3 - 甲氧基玉米黄素）（类黄酮）。在IF进行结肠发酵6小时后，乙酸和丁酸的定量变得显著。发现了97种挥发性化合物，主成分分析显示主要化合物为短链脂肪酸、有机酸酯和吲哚衍生物。这些结果表明可能是具有高生物价值的代谢物的重要来源。
