TY - JOUR
T1 - Analyzing the gut microbiota and microbial-associated metabolites of tomato-based sauces
AU - Cárdenas-Castro, Alicia Paulina
AU - Sost, Mônica Maurer
AU - Gutiérrez-Sarmiento, Wilbert
AU - Ruíz-Valdiviezo, Víctor Manuel
AU - Mateos-Briz, Raquel
AU - Sáyago-Ayerdi, Sonia Guadalupe
AU - Venema, Koen
N1 - Funding Information:
We are grateful to the Analysis Service Unit (USTA) facilities of ICTAN for the analysis of Chromatography and Mass Spectrometry. We thank Rob Van Dinter and Jessica Verhoeven for technical support. Alicia Paulina C\u00E1rdenas Castro thanks CONACYT-Mexico for the financial support, grant registration number: 662703 and Koen Venema acknowledges the support of the Dutch Province of Limburg with a grant to HEFI.
Publisher Copyright:
© 2024 Elsevier Ltd
PY - 2024/12/1
Y1 - 2024/12/1
N2 - 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.
AB - 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.
KW - Gut microbiota
KW - Indigestible fraction
KW - Mexican sauces
KW - Phenolic compounds
KW - SCFA
U2 - 10.1016/j.foodchem.2024.140664
DO - 10.1016/j.foodchem.2024.140664
M3 - Article
SN - 0308-8146
VL - 460
JO - Food Chemistry
JF - Food Chemistry
M1 - 140664
ER -