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- Zamora-Gasga, Victor Manuel, et al.
(författare)
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Dietary patterns, nutritional profile, and body mass index in Mexican schoolchildren : A cross-sectional study
- 2017
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Ingår i: Archivos Latinoamericanos de Nutricion. - 0004-0622. ; 67:1, s. 6-14
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Tidskriftsartikel (refereegranskat)abstract
- Childhood obesity is a serious public health problem in Mexico. In this study, childhoodspecific dietary patterns and their relationship with overweight-obesity prevalence, nutrient profiles and types of foods consumed were studied. A descriptive cross-sectional study of 724 randomly selected schoolchildren between 9 to 12 years old from Nayarit State, Mexico was performed. Data on anthropometric characteristics and food intake were recorded. Seven dietary patterns and three specific diets were identified by multivariate analysis. A dietary pattern characterized by high legume, snack and low beverage intake was negatively associated with weight and body mass index. The overall overweight and obesity prevalence was 20.2% and 20.6%, respectively. Diet type significantly influenced (p<0.05) protein, carbohydrates and fat intake but did not show correlation with the overweightobesity status. Simple sugars, candies, pastries and sweetened beverages appeared in all dietary patterns. Dietary patterns in countries with a wide gastronomic diversity should be considered to design preventive nutrition intervention programs.
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| 2. |
- Zamora-Gasga, Victor M., et al.
(författare)
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Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products
- 2018
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Ingår i: Cereal Chemistry. - : Wiley. - 0009-0352. ; 95, s. 399-410
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Tidskriftsartikel (refereegranskat)abstract
- Background and objectives: Food is the major factor driving the metabolism of the gut microbiota. In Mexico, nixtamalized corn products are widely consumed. Changes in antioxidant capacity (AOX) in 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and Ferric ion reducing antioxidant power (FRAP), pH values, short-chain fatty acid concentration, and relative metabolite production during in vitro colonic fermentation of indigestible fractions (IF) isolated from Istmo Totopos (ITs), baked corn tortillas (BCTs), and traditional corn tortillas (TCTs) were analyzed. Findings: The consumption of one piece (10 g) of any corn product may potentially maintain appreciable colonic antioxidant status (above 60 mmol TE) until 48 hr of fermentation. A portion of 10 g of corn products produces similar concentrations of acetic (3,050.43-4,181.47 mM), propionic (1,904.78-2,975.18 mM), and butyric acid (1,458.14-2,873.47 mM) at 12 hr of fermentation. Forty-six volatile compounds were also detected by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and six principal components were identified. Positive correlations were found between DPPH, acetic acid, propionic acid, and butyric acid. Conclusions: Our results suggest the colonic fermentation potential to increase bioactive compounds and antioxidant activity hence suggesting improved gut health. Additional studies are required to evaluate their in vivo effects. Significance and novelty: The study of traditional corn products will facilitate a better understanding of the potential health-promoting impact of the interactions between indigestible components of the Mexican diet and the gut metabolites.
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| 3. |
- Zamora-Gasga, Victor Manuel, et al.
(författare)
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In vitro human colonic fermentation of indigestible fraction isolated from lunch menus : impact on the gut metabolites and antioxidant capacity
- 2018
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Ingår i: International Journal of Food Sciences and Nutrition. - : Informa UK Limited. - 0963-7486 .- 1465-3478. ; 69:6, s. 718-728
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Tidskriftsartikel (refereegranskat)abstract
- 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). TM-L had the highest TSP and CT contents (0.84 and 1.89 g/100 g DW, respectively). Changes in pH and AOX during fermentation were time-dependent and substrate-dependent (p<.05). Butyric acid production was not significantly modified by the IFs (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.
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| 4. |
- Zamora-Gasga, Victor Manuel, et al.
(författare)
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Microbial metabolites profile during in vitro human colonic fermentation of breakfast menus consumed by Mexican school children
- 2017
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969. ; 97, s. 7-14
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Tidskriftsartikel (refereegranskat)abstract
- 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.
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