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

Two of the most important Mexican plant-foods are tomato (Solanum lycopersicum L.) and husk (Physalis ixocarpa Brot.). In this study three objectives were followed: i) to evaluate bioaccessible phenolic compounds (PC) in T HT during upper gastrointestinal digestion, ii) vitro ferment indigestible fractions samples short-chain fatty acids (SCFA) production, iii) microbial metabolites, bioconverted PC volatile organic (VOCs) generated fermentation. Vanillic acid was after 48 h, 3-hydroxyphenylacetic abundant metabolite identified both samples. The identification VOCs belonging terpenes (and derivatives) group can be product metabolism carotenoids. shows new knowledge intestinal digestion fermentation final with biological potential which should evaluated further studies.