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International Journal of Food Sciences and Nutrition Volume 69, 2018 - Issue 6
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In Vitro and Animal Studies

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

Victor Manuel Zamora-GasgaLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic, Mexico; View further author information
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Alicia Paulina Cárdenas-CastroLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic, Mexico; View further author information
,
Efigenia Montalvo-GonzálezLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic, Mexico; View further author information
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María Guadalupe Flavia Loarca-PiñaPrograma de Posgrado en Alimentos del Centro de la República, Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, Mexico; View further author information
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Vázquez-Landaverde Pedro AlbertoCentro de Investigación en Ciencia Aplicada y Tecnología Avanzada del Instituto Politécnico Nacional, Instituto Politécnico Nacional, Santiago de Querétaro, México; View further author information
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Juscelino TovarDepartment of Food Technology, Engineering and Nutrition, Lund University, Lund, SwedenView further author information
&
Sonia Guadalupe Sáyago-AyerdiLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic, Mexico; Correspondence[email protected]
View further author information
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Pages 718-728 | Received 02 Sep 2017, Accepted 09 Dec 2017, Published online: 26 Dec 2017

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Alicia P. Cárdenas-Castro, Emilio Alvarez-Parrilla, Efigenia Montalvo-González, Jorge A. Sánchez-Burgos, Koen Venema & Sonia G. Sáyago-Ayerdi. (2020) Stability and anti-topoisomerase activity of phenolic compounds of Capsicum annuum “Serrano” after gastrointestinal digestion and in vitro colonic fermentation. International Journal of Food Sciences and Nutrition 71:7, pages 826-838.
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Articles from other publishers (5)

Alicia P. Cárdenas-Castro, Víctor M. Zamora-Gasga, Emilio Alvarez-Parrilla, Víctor M. Ruíz-Valdiviezo, Koen Venema & Sonia G. Sáyago-Ayerdi. (2021) In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota. Food Chemistry 360, pages 130051.
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Regina Haindl, Simon Schick & Ulrich Kulozik. (2021) Influence of Cultivation pH on Composition, Diversity, and Metabolic Production in an In Vitro Human Intestinal Microbiota. Fermentation 7:3, pages 156.
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Regina Haindl, Julia Engel & Ulrich Kulozik. (2021) Establishment of an In Vitro System of the Human Intestinal Microbiota: Effect of Cultivation Conditions and Influence of Three Donor Stool Samples. Microorganisms 9:5, pages 1049.
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Wilbert Gutiérrez-Sarmiento, Sonia Guadalupe Sáyago-Ayerdi, Isabel Goñi, Federico Antonio Gutiérrez-Miceli, Miguel Abud-Archila, José del Carmen Rejón-Orantes, Reiner Rincón-Rosales, Betsy Anaid Peña-Ocaña & Víctor Manuel Ruíz-Valdiviezo. (2020) Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction. Nutrients 12:3, pages 683.
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Gilberto Mercado-Mercado, Francisco J. Blancas-Benítez, Victor M. Zamora-Gasga & Sonia G. Sáyago-Ayerdi. (2019) Mexican Traditional Plant-Foods: Polyphenols Bioavailability, Gut Microbiota Metabolism and Impact Human Health. Current Pharmaceutical Design 25:32, pages 3434-3456.
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