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.
Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University - campus Venlo, Villafloraweg 1, 5928 SZ Venlo, the Netherlands.
Food Chem. 2024 Dec 1;460(Pt 3):140664. doi: 10.1016/j.foodchem.2024.140664. Epub 2024 Jul 26.
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.
红烧酱（RCS）和生红酱（RRS）是天然作物的混合物，具有有前途的生物活性化合物（BC）含量。本研究旨在通过研究在人体结肠 TNO 体外动态模型（TIM-2）中发酵的 BC 产生的微生物代谢物与肠道微生物组成之间的双向关系，来确定未消化部分（IF）在 RCS 和 RRS 结肠发酵过程中的作用。未消化和预消化的 RRS 中的总 BC 分别为 957 和 715mg/100g DW，显著高于 RCS 的 571 和 406mg/100g DW（p<0.05）。在 RCS 发酵过程中，Catenibacterium 和 Holdemanella 增加，而 13 个属与大多数微生物酚类代谢物呈明显正相关。我们的研究结果表明，产生微生物代谢物的机制、途径和酶在细菌分类群中表现出独特性，即使在共享属/科分类中也是如此。
