Microbial metabolites profile during in vitro human colonic fermentation of breakfast menus consumed by Mexican school children

The nutrition transition promotes the development of childhood obesity. Currently, Mexico is affected by this serious public health problem. The nutritional and functional characterization of a whole menu has a number of advantages over the study of single nutrients. Since breakfast is considered the most important meal of the day, this study aimed to evaluate the metabolite profile produced by in vitro human colonic fermentation of the isolated indigestible fraction (IF) from three different Mexican breakfast (M-B) menus (Modified “MM-B”, traditional “TM-B”, and alternative “AM-B”), previously identified as commonly consumed by Mexican schoolchildren in Nayarit State, Mexico. The M-B′s consist of egg, corn tortilla, beans (higher in TM-B), sugar and chocolate powder (higher in AM-B) and milk, combined in different proportions. The IF in all breakfasts was about 4.7–5.6 g/100 g FW, with a relatively high content of protein (≈ 21%), which might have negative physiological implications. Fermentation of IF from TM-B resulted in the largest pH decrease after 72 h (pH = 6.07), with a low short chain fatty acid (SCFA) production (0.75 to 47.23 mmol/L), but greater relative concentration of other fatty acids (FA) (C7, C8, C9). Besides, 55 volatile compounds were detected in the fermentation media by SPME-GC-MS and three principal components (PC) were identified. PC1 was influenced by SCFA production, low FA esters production (< 8C), and low volatile organic acids production. PC2 was influenced by the decrease in pH and an increase in antioxidant capacity (p < 0.0001). These results suggest that the production of different metabolites in the luminal medium may affect the pH and antioxidant status in the colon. Fermentation of IF from TM-M, assessed after 48 and 72 h, showed the highest correlation for PC2; the metabolic pattern registered for this IF maybe considered beneficial

Influência do ácido linoléico conjugado (CLA) no perfil de ácidos graxos do leite de coelho.

In order to assess the effect of oral conjugated linoleic acid (CLA) supplementation on the fatty acid (GA) profile of rabbit milk during the first 12 lactations, 18 New Zealand rabbits were used, randomized between the Treatment 1) control group; and treatment 2) oral supplementation of 310 mg CLA / kg metabolic weight. From day 5 until 12 postpartum, CLA (Tonalin FFA, BASF®) was administered orally daily and individual milk samples obtained by manual milking were obtained. The GA profile was determined by gas chromatography and quantified using internal standards. The supplemented CLA did not alter the chemical composition of the milk of the rabbits, but it modified the profile of the AG of the milk fat reducing the mono-unsaturated and polyunsaturated long-chain AGs and increasing the concentration C21: 0 and the C18: 2, CLA cis-9, trans-11 and CLA trans-10, cis-12 isomers.El efecto antilipogénico del ácido linoleico conjugado (CLA) se ha evaluado en la vaca lechera, hipotetizándose que el CLA afecta la síntesis de novo, pero por no ser la principal ruta de síntesis de ácidos grasos (AG), se desconoce a qué nivel el CLA está inhibiendo dicha síntesis. En las conejas la síntesis de novo es la principal ruta de la síntesis de AG pero se desconoce si el CLA cambia la composición química de su leche o altera el perfil de sus AG, por lo que en este estudio se evaluó el efecto de la suplementación oral del CLA sobre la composición química y el perfil de los AG de la leche de conejas durante los primeros 12 dias de lactancia. Se emplearon 18 conejas Nueva Zelanda asignadas al azar entre el tratamiento 1) grupo control; y el tratamiento 2) suplementación oral de 310 mg CLA/kg de peso metabólico. A partir del día 5 y hasta el 12 postparto, se administró diariamente vía oral el CLA (Tonalin FFA, BASF®) y se obtuvieron muestras individuales de leche obtenidas por ordeña manual. El perfil de los AG se determinó por cromatografía de gases y cuantificados empleando estándares internos. El CLA suplementado no alteró la composición química de la leche de las conejas, pero modificó el perfil de los AG de la grasa de leche reduciendo los AG de cadena larga mono-insaturados y poli-insaturados e incrementando la concentración de C21:0 y de los isómeros de C18:2, CLA cis-9,trans-11 y CLA trans-10,cis-12.O efeito antilipogênico do ácido linoléico conjugado (CLA) foi avaliado em vacas leiteiras, hipotetizando-se que o CLA afeta a síntese de novo, mas como não é a principal via de síntese de ácidos graxos (AF), não se sabe em que nível O CLA está inibindo essa síntese. Em coelhos, a síntese de novo é a principal via de síntese de AF, mas não se sabe se o CLA altera a composição química de seu leite ou altera o perfil de seu AF, portanto, o efeito da suplementação foi avaliado neste estudo. composição química e o perfil do AF do leite de coelho durante os primeiros 12 dias de lactação. Dezoito coelhos da Nova Zelândia foram randomizados entre o tratamento 1) grupo controle; e tratamento 2) suplementação oral de 310 mg CLA / kg de peso metabólico. Do 5º ao 12º dia pós-parto, CLA (Tonalin FFA, BASF®) foi administrado por via oral diariamente e amostras individuais de leite obtidas por ordenha manual foram obtidas. O perfil de FA foi determinado por cromatografia gasosa e quantificado por meio de padrões internos. O CLA suplementado não alterou a composição química do leite de coelho, mas modificou o perfil de AF da gordura do leite reduzindo os AG mono e poliinsaturados de cadeia longa e aumentando a concentração de C21: 0 e dos isômeros C18: 2, CLA cis-9, trans-11 e CLA trans-10, cis-12

In vitro human colonic fermentation of indigestible fraction isolated from lunch menus : impact on the gut metabolites and antioxidant capacity

The indigestible fraction (IF) isolated from three lunch menus: Modified Mexican Lunch (MM-L), Traditional Mexican Lunch (TM-L) and Alternative Mexican Lunch (AM-L), was studied in terms of antioxidant capacity (AOX) and metabolites produced through fermentation by human intestinal microbiota. IFs were isolated after withstanding in vitro gastrointestinal digestion and total soluble polyphenols (TSP), condensed tannins (CT), hydrolysable polyphenols (HP) and AOX (DPPH, FRAP) were evaluated. AOX, pH and bacterial metabolites profile changes were also monitored during in vitro colonic fermentation. Lunch menus showed differences in IF, TSP, CT and FRAP values (p.05). Fifty-seven microbiota-produced volatile compounds were detected by SPME-GC–MS. This study shows the potential effects of food habits on bacterial metabolite production

Electrostatic Fermentation: Molecular Response Insights for Tailored Beer Production

Electrostatic fermentation avoids the cellular redox imbalance of traditional fermentation, but knowledge gaps exist. This study explores the impact of electrostatic fermentation on the growth, volatile profile, and genetic response of Saccharomyces pastorianus Saflager S-23. The applied voltage (15 and 30 V) in the electrostatic fermentation system increased the growth and substrate utilization of S. pastorianus while decreasing ethanol production. The aromas typically associated with traditional fermentation, such as alcoholic, grape, apple, and sweet notes, were diminished, while aromas like roses, fruits, flowers, and bananas were augmented in electrostatic fermentation. RNA-seq analysis revealed upregulation of genes involved in cell wall structure, oxidoreductase activity, and iron ion binding, while genes associated with protein synthesis, growth control, homeostasis, and membrane function were downregulated under the influence of applied voltage. The electrostatic fermentation system modulates genetic responses and metabolic pathways in yeast, rendering it a promising method for tailored beer production. Demonstrating feasibility under industrial-scale and realistic conditions is crucial for advancing towards commercialization