Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products

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 )...