In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2018.05.072 http://hdl.handle.net/11449/176453 |
Resumo: | A Mexican staple food prepared with corn “tortilla” (Zea mays L.) and common beans (Phaseolus vulgaris L.) is named as “taco”. It was fermented in an in vitro colonic Simulator of Human Microbial Ecosystem (SHIME®) to evaluate the effect in short chain fatty acids (SCFA), ammonia production, and the growth of total presumptive counts for anaerobic bacteria, Lactobacillus spp., Bifidobacterium spp., Clostridium spp., and total coliforms in the three simulated reactors of the human colon. After two weeks of stabilization, the simulator was fed during 9 days with the mixture of 50 g of beans and 50 g of tortilla mixed with 100 mL of carbohydrate based medium. Every third day, samples were collected from the three simulated colon vessels for the corresponding analysis. The production of the SCFA was higher during the treatment period than the basal period in the three colon sections. The acetate was produced in higher concentration (191.9 mmol/L) than propionate and butyrate (29.1 and 55.0 mmol). During the treatment period, the higher molar ratio (%) for acetate, propionate, and butyrate were 84: 14: 24, respectively. The ammonia ions as well as the growth of presumptive coliforms were reduced (p < 0.05) in the three simulated colon vessels during the treatment. Finally, in vitro fermentation of Mexican “taco” showed a possible potential functional profile of an ancestral staple food due to the production of SCFA that may exert beneficial effects. |
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In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) systemAmmoniumBeansFermentationMicrobiotaSHIMEShort chain fatty acidsTacoTortillaA Mexican staple food prepared with corn “tortilla” (Zea mays L.) and common beans (Phaseolus vulgaris L.) is named as “taco”. It was fermented in an in vitro colonic Simulator of Human Microbial Ecosystem (SHIME®) to evaluate the effect in short chain fatty acids (SCFA), ammonia production, and the growth of total presumptive counts for anaerobic bacteria, Lactobacillus spp., Bifidobacterium spp., Clostridium spp., and total coliforms in the three simulated reactors of the human colon. After two weeks of stabilization, the simulator was fed during 9 days with the mixture of 50 g of beans and 50 g of tortilla mixed with 100 mL of carbohydrate based medium. Every third day, samples were collected from the three simulated colon vessels for the corresponding analysis. The production of the SCFA was higher during the treatment period than the basal period in the three colon sections. The acetate was produced in higher concentration (191.9 mmol/L) than propionate and butyrate (29.1 and 55.0 mmol). During the treatment period, the higher molar ratio (%) for acetate, propionate, and butyrate were 84: 14: 24, respectively. The ammonia ions as well as the growth of presumptive coliforms were reduced (p < 0.05) in the three simulated colon vessels during the treatment. Finally, in vitro fermentation of Mexican “taco” showed a possible potential functional profile of an ancestral staple food due to the production of SCFA that may exert beneficial effects.Consejo Nacional de Ciencia y TecnologíaTecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No 2595, Col. Lagos del CountryUNESP—Univ Estadual Paulista Department of Food and Nutrition, Rodovia Araraquara Jaú/Km 1 s/nLaboratory of Biological Processes-LPB School of Engineering of São Carlos-EESC/USP, São CarlosUNESP—Univ Estadual Paulista Department of Food and Nutrition, Rodovia Araraquara Jaú/Km 1 s/nConsejo Nacional de Ciencia y Tecnología: 662703Tecnológico Nacional de México/Instituto Tecnológico de TepicUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Cárdenas-Castro, Alicia PaulinaBianchi, Fernanda [UNESP]Tallarico-Adorno, María AngelaMontalvo-González, EfigeniaSáyago-Ayerdi, Sonia G.Sivieri, Katia [UNESP]2018-12-11T17:20:51Z2018-12-11T17:20:51Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://dx.doi.org/10.1016/j.foodres.2018.05.072Food Research International.1873-71450963-9969http://hdl.handle.net/11449/17645310.1016/j.foodres.2018.05.0722-s2.0-850485338292-s2.0-85048533829.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research International1,472info:eu-repo/semantics/openAccess2024-06-21T12:46:37Zoai:repositorio.unesp.br:11449/176453Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:36:05.769689Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system |
title |
In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system |
spellingShingle |
In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system Cárdenas-Castro, Alicia Paulina Ammonium Beans Fermentation Microbiota SHIME Short chain fatty acids Taco Tortilla |
title_short |
In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system |
title_full |
In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system |
title_fullStr |
In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system |
title_full_unstemmed |
In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system |
title_sort |
In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system |
author |
Cárdenas-Castro, Alicia Paulina |
author_facet |
Cárdenas-Castro, Alicia Paulina Bianchi, Fernanda [UNESP] Tallarico-Adorno, María Angela Montalvo-González, Efigenia Sáyago-Ayerdi, Sonia G. Sivieri, Katia [UNESP] |
author_role |
author |
author2 |
Bianchi, Fernanda [UNESP] Tallarico-Adorno, María Angela Montalvo-González, Efigenia Sáyago-Ayerdi, Sonia G. Sivieri, Katia [UNESP] |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Tecnológico Nacional de México/Instituto Tecnológico de Tepic Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
Cárdenas-Castro, Alicia Paulina Bianchi, Fernanda [UNESP] Tallarico-Adorno, María Angela Montalvo-González, Efigenia Sáyago-Ayerdi, Sonia G. Sivieri, Katia [UNESP] |
dc.subject.por.fl_str_mv |
Ammonium Beans Fermentation Microbiota SHIME Short chain fatty acids Taco Tortilla |
topic |
Ammonium Beans Fermentation Microbiota SHIME Short chain fatty acids Taco Tortilla |
description |
A Mexican staple food prepared with corn “tortilla” (Zea mays L.) and common beans (Phaseolus vulgaris L.) is named as “taco”. It was fermented in an in vitro colonic Simulator of Human Microbial Ecosystem (SHIME®) to evaluate the effect in short chain fatty acids (SCFA), ammonia production, and the growth of total presumptive counts for anaerobic bacteria, Lactobacillus spp., Bifidobacterium spp., Clostridium spp., and total coliforms in the three simulated reactors of the human colon. After two weeks of stabilization, the simulator was fed during 9 days with the mixture of 50 g of beans and 50 g of tortilla mixed with 100 mL of carbohydrate based medium. Every third day, samples were collected from the three simulated colon vessels for the corresponding analysis. The production of the SCFA was higher during the treatment period than the basal period in the three colon sections. The acetate was produced in higher concentration (191.9 mmol/L) than propionate and butyrate (29.1 and 55.0 mmol). During the treatment period, the higher molar ratio (%) for acetate, propionate, and butyrate were 84: 14: 24, respectively. The ammonia ions as well as the growth of presumptive coliforms were reduced (p < 0.05) in the three simulated colon vessels during the treatment. Finally, in vitro fermentation of Mexican “taco” showed a possible potential functional profile of an ancestral staple food due to the production of SCFA that may exert beneficial effects. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T17:20:51Z 2018-12-11T17:20:51Z 2018-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodres.2018.05.072 Food Research International. 1873-7145 0963-9969 http://hdl.handle.net/11449/176453 10.1016/j.foodres.2018.05.072 2-s2.0-85048533829 2-s2.0-85048533829.pdf |
url |
http://dx.doi.org/10.1016/j.foodres.2018.05.072 http://hdl.handle.net/11449/176453 |
identifier_str_mv |
Food Research International. 1873-7145 0963-9969 10.1016/j.foodres.2018.05.072 2-s2.0-85048533829 2-s2.0-85048533829.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International 1,472 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808128538567507968 |