Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino

Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino

Tejuino, 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...

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Bibliographic Details
Main Authors: Ángel Eduardo Rubio-Castillo, Víctor M. Zamora-Gasga, Jorge A. Sánchez-Burgos, Víctor M. Ruiz-Valdiviezo, Efigenia Montalvo-González, Rita M. Velázquez-Estrada, Aarón F. González-Córdova, Sonia G. Sáyago-Ayerdi
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Chemistry: Molecular Sciences
Subjects:
Tejuino
In vitro colonic fermentation
Gut metabolites
SCFAs
Volatile compounds
Phenolic compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2666566222000788

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http://www.sciencedirect.com/science/article/pii/S2666566222000788

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