Analyzing the gut microbiota and microbial-associated metabolites of tomato-based sauces.

Red Cooked Sauce (RCS) and Red Raw Sauce (RRS) are a mixture of natural crops that have a promising content of bioactive compounds (BC). The aim was to determine the effect of the indigestible fraction (IF) during the colonic fermentation in RCS and RRS by studying the two-way relationship between gut microbiota composition and microbial metabolites produced from BC fermented in the TNO in vitro dynamic model of the human colon (TIM-2). Total BC in undigested and predigested RRS, 957 and 715 mg/100 g DW, respectively, was significantly higher (p < 0.05) than in the RCS, 571 and 406 mg/100 g DW, respectively. Catenibacterium and Holdemanella increased during RCS fermentation, while 13 genera showed a clear positive correlation with most microbial phenolic metabolites. Our findings suggest that the mechanisms, pathways, and enzymes involved in producing microbial metabolites exhibited uniqueness among bacterial taxa, even within shared genus/family classifications.

Bioaccessibility of phenolic compounds in Psidium guajava L. varieties and P. friedrichsthalianum Nied. after gastrointestinal digestion.

Psidium guajava L. and Psidium friedrichsthalianum Nied are part of the Psidium species native to America. Nowadays, it is essential to study the phenolic compound (PC) profile and their changes during digestion and the fractions available for absorption. This study aimed to characterize the PC profile in some Psidium species and their bioaccessibility (BA). Fifty-seven compounds were identified, and forty-six belonged to ten different phenolic classes. PC profiles showed significant differences between the species and the intestinal fraction P. friedrichsthalianum Nied. showed the highest PC content, although it mostly belonged to non-extractable polyphenols. This leads to the lowest BA (37%); P. guajava L. 'Morada' showed the highest (47%). Hydroxycinnamic acids were the most stable PC after gastrointestinal digestion. This study showed relevant differences in the PC content and profile of different Psidium species and changes between the PC in the original matrix and those released in the different stages of gastrointestinal digestion.

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

Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces.

Husk tomato (Physalis ixocarpa Brot. ex. Horm) is mainly used in the preparation of many Mexican sauces due to its unique and slightly acidic flavor, both in raw and cooked forms. These sauces also usually contain Serrano hot pepper (Capsicum annuum L), onion (Allium cepa L.), garlic (Allium sativum L.), coriander (Coriandrum sativum L.) and salt. Mexican sauces are a pre-Hispanic staple food, yet there is scarce knowledge on the phenolic compounds (PC) that reach the colon bound to the indigestible fraction (IF) after intestinal digestion. Thus, the aim of the present work was to evaluate the indigestible fraction of two types of Mexican sauces made with cooked and raw husk tomato: cooked green sauce (CGS) and raw green sauce (RGS). IF of CGS and RGS were fermented in the in vitro model of the human colon (TIM-2) to investigate the PC bioconversion by the gut microbiota after 24, 48 and 72 h. PC of the original sauces and their predigested fractions, as well as the formed metabolites were identified and monitored by HPLC-ESI-QToF-MS. Cooking husk tomato significantly increased the total indigestible fraction (TIF), mainly due to its insoluble indigestible fraction (IIF), and diminished PC. Flavonoids (flavonols and flavones) were the most abundant phenolic group in digested sauces followed by capsaicinoids (a characteristic group derived from hot pepper), hydroxycinnamic acids, and hydroxybenzoic acids. The metabolites 3-(ρ-hydroxyphenyl) propionic acid, 3-(3-hydroxyphenyl) propionic acid and 4-hydroxyphenylacetic acid were the most abundant colonic metabolites identified, which are thought to be derived from the biotransformation of flavonoids and hydroxycinnamates. These results are the first obtained on in vitro colonic fermentation of Mexican sauces and should be considered in future studies on the health effects related to consuming this staple food.

In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) "Ataulfo"-Based Fruit Bars.

Mango (Mangifera indica L.) is a tropical fruit which is considered to be a source of dietary fiber (DF) and phenolic compounds (PCs). In this study, high DF mango-based fruit bars were developed from whole mango (peel and pulp). The bars were evaluated for their nutritional composition, the bioaccesibility of PCs during gastrointestinal digestion, and the PCs metabolites profile after in vitro colonic fermentation. The amount of DF in a 30 g portion of mango bars was 9.5 g, i.e., 35% of the recommended daily intake. Phenolic acids such as gallic acid; cinnamic acids, such as ferulic, coumaric, and caffeic acids; flavonoids such as quercertin; and xanthones such as mangiferin and mangiferin gallate, were identified as the main PCs in the bars. The antioxidant capacity associated with the PCs profile, together with the high DF content are indicative of the potential functional features of these natural fruit bars. The bioaccesibility of PCs in the mango bar was 53.78%. During fermentation, the PCs were bioconverted mainly to hydroxyphenolic acids and the main short-chain fatty acid produced was acetic acid. The xanthone norathyriol was identified after 12 h of fermentation. This study on the digestion and colonic fermentation of mango-based bars using in vitro models provides hints of the potential physiological behavior of PCs associated with DF, which constitutes relevant information for further development of natural and health-promoting fruit-based bars.

In vitro colonic fermentation of Mexican "taco" from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system.

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.

Perfil del docente de práctica clínica en odontología desde la perspectiva del estudiante y del docente de una universidad privada / Profile of clinical practice teachers in dentistry from the perspective of the student and the teacher-faculty of stomatology of private University

Objetivos: Determinar el perfil del docente de práctica clínica en odontología desde la perspectiva del estudiante y del docente en la Facultad de Estomatología de la Universidad Peruana Cayetano Heredia. Material y métodos: La investigación fue de naturaleza cuantitativa, descriptiva, no experimental. Para recolectar los datos se utilizó una encuesta y se aplicó un cuestionario tipo escala de Likert validada, estructurada en seis dimensiones a 177 estudiantes y a 44 docentes que participan en los cursos clínicos. Resultados: Se encontró que de las seis dimensiones consideradas para el perfil, el estudiante consideró como muy importantes (87%) las características y comportamientos del docente agrupadas en la dimensión Disponibilidad del docente en la clínica y la fundamentación de la actividad clínica es la de menor importancia (74,6%), a diferencia de lo observado en los docentes quienes consideraron que las características y comportamientos de los docentes de la dimensión fundamentación de la actividad clínica es lo más importante (97,7%) y las de menor importancia las dimensiones metodología utilizada por el docente y la dimensión disponibilidad del docente en la clínica, ambas con un 84,1%. Encontrándose una diferencia estadísticamente significativa (p<0,001) en la dimensión fundamentación de la actividad clínica. Conclusiones: El perfil del docente de práctica clínica desde la perspectiva del estudiante y del docente es diferente, mostrando una diferencia significativa en la dimensión fundamentación de la actividad clínica.

Objectives: To determine the profile of the teacher of clinical practice in dentistry from the perspective of the student and the teacher in the Faculty of Stomatology of the Universidad Peruana Cayetano Heredia. Material and methods: The research was quantitative, descriptive, non-experimental. To collect data, a survey was used and a validated Likert scale questionnaire, structured in six dimensions, was applied to 177 students and 44 teachers participating in the clinical courses. Results: It was found that of the six dimensions considered for the profile, the student considered the characteristics and behaviors of the teacher grouped in the dimension Availability of the teacher in the clinic are considered as very important (87%) and the foundation of the clinical activity is (74.6%), as opposed to what was observed in teachers who considered that the characteristics and behaviors of teachers in the dimension of the clinical activity are the most important (97.7%) and the minor dimensions Methodology used by the teacher and the availability dimension of the teacher in the clinic, both with 84.1%. A statistically significant difference (p <0.001) was found in the Rationale dimension of clinical activity. Conclusions: The profile of the clinical practice teacher from the perspective of the student and the teacher is different, showing a significant difference in the dimension of the clinical activity.

Importancia de la fundamentación de la actividad clínica en odontología desde la perspectiva del estudiante y del docente / Importance of the integration of the basic sciences to the clinical teaching of dentistry from the perspective of the student and the teacher

Objetivos: Comparar la importancia que le otorgan los docentes y estudiantes a la fundamentación de las actividades clínicas en odontología. Material y métodos: La investigación fue de naturaleza cuantitativa, descriptiva, no experimental. Para la recolección de datos se utilizó una encuesta y se aplicó un cuestionario tipo escala de Likert a 177 estudiantes y a 44 docentes que participan de los cursos clínicos. Resultados: En el estudio se encontró una diferencia estadísticamente significativa (p<0,001) en la importancia que le otorga el estudiante y el docente a la fundamentación de las actividades clínicas, en la que evidencia que el 76% de los estudiantes y el 97,7% de los docentes consideran que las características y comportamientos de los docentes descritos en esta dimensión son muy importantes. En relación a la correlación de la práctica clínica con los cursos de ciencias básicas, el 74,01% de los estudiantes y el 81,81% de los docentes lo consideraron muy importante e importante. En la correlación de la clínica con los cursos del área formativa un 55,93 % de los estudiantes y un 75% de los docentes los consideraron muy importante. En relación a la importancia de la correlación de la clínica con los cursos de la especialidad un 75,14% de los estudiantes y un 88,64% de los docentes lo consideran muy importante. Conclusiones: Es importante la integración de las ciencias básicas, odontológicas, biomédicas, de la conducta y sociales debido a que fundamentan la actividad clínica, el docente deberá retomar estos conocimientos en la enseñanza de los procedimientos clínicos de la odontología.

Objectives: To compare the importance given by teachers and students to the foundation of clinical activities in dentistry. Material and methods: The research was quantitative, descriptive, non-experimental. A survey was used for data collection and a Likert scale questionnaire was applied to 177 students and 44 teachers participating in clinical courses. Results: The study found a statistically significant difference (p <0.001) in the importance given by the student and the teacher to the foundation of the clinical activities, in which it shows that 76% of the students and 97.7% Of the teachers consider that the characteristics and behaviors of the teachers described in this dimension are very important. In relation to the correlation of clinical practice with basic science courses, 74.01% of the students and 81.81% of the teachers considered it very important and important. In the correlation of the clinic with the courses of the formative area 55.93% of the students and 75% of the teachers considered them very important. In relation to the importance of the correlation of the clinic with the courses of the specialty, 75.14% of the students and 88.64% of the teachers consider it very important. Conclusions: It is important to integrate basic, dental, biomedical, behavioral and social sciences because they are based on clinical activity, which is why it is important for teachers to take up this knowledge in teaching clinical procedures in dentistry.

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

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.

Políticas municipales saludables a favor de los niños y las niñas / Healthy municipal policies for children and girls

El presente documento resume las experiencias más demostrativas de las iniciativas municipales en favor de los niños y las niñas, y aporta propuestas de políticas públicas saludables que podrían implementarse para favorecer su desarrollo pleno. Presenta la sistematización del proceso y la información producida en el seminario-taller, políticas municipales saludables a favor de los niños y las niñas que reunió a 30 municipalidades de Lima, Callao, Ica, Ayacucho, Huancavelica, Amazonas, Cajamarca y La Libertad.

Políticas municipales saludables a favor de los niños y las niñas / Healthy municipal policies for children and girls

El presente documento resume las experiencias más demostrativas de las iniciativas municipales en favor de los niños y las niñas, y aporta propuestas de políticas públicas saludables que podrían implementarse para favorecer su desarrollo pleno. Presenta la sistematización del proceso y la información producida en el seminario-taller, políticas municipales saludables a favor de los niños y las niñas que reunió a 30 municipalidades de Lima, Callao, Ica, Ayacucho, Huancavelica, Amazonas, Cajamarca y La Libertad(AU)

Detección temprana de problemas auditivos en recien nacidos y lactantes de alto riesgo / Early detection of hearing problems in the newborn

El programa de "Detección temprana de pérdidas auditivas en el Recién Nacido y Lactantes de Alto Riesgo" es desarrollado en el Hospital Simón Bolivar como parte integral de un trabajo proyectivo e interdisciplinario en el programa de "Atención integral al bebé de bajo peso" en el cual participan activamente los servicios de Audiología y Otorrinolaringología en conjunto con pediatría, nutrición y enfermería. Desde Agosto de 1992 hasta Diciembre de 1995 se evaluaron 280 bebés con peso entre 900 y 2.500 gramos. A cada uno se le realizó su historia clínica completa haciendo énfasis en los antecedentes importantes y barridos auditivos utilizando un reactómetro en la banda estrecha de 3000 Hz y 70 Db de intensidad observándose la respuesta refleja del bebé (cocleopalpebral, Moro, sobresalto y/o movimientos generalizados). Cuando se presentaba una respuesta dudosa se le realizaba impedanciometría y potenciales auditivos evocados para diagnóstico. Además por ser un programa integral se podía hacer un seguimiento del proceso de maduración de la vía auditiva. Se detectaron alteraciones auditivas en un 11 por ciento del número total de bebés y en un 60 por ciento de los bebés con peso inferior a los 1.500 gramos, factor considerado de Alto riego. Se encontraron otros factores de Riesgo como los antecedentes de Hipoglicemia, Hipoxia Neonatal, Drogas Ototóxicas, Hiperbilirrubinemia, Meningitis y Problema Metabólicos. De esta manera se pudo detectar Hipoacusia Neurosensorial en cinco bebés y determinar el ingreso a programas de estimulación temprana y adaptación de audífonos.