{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T05:18:13Z","timestamp":1787980693215,"version":"build-2784847793"},"reference-count":80,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T00:00:00Z","timestamp":1787356800000},"content-version":"vor","delay-in-days":21,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Huitlacoche (\n                      <jats:italic>Ustilago maydis<\/jats:italic>\n                      ) is a popular and widely consumed edible fungus that infects corn, inducing gall formation rich in phenolic compounds. During consumption, huitlacoche\u2010based phenolic compounds are affected by gastrointestinal conditions, thereby altering their bioaccessibility and, in turn, their prebiotic and chemopreventive potential. This study investigated the in vitro chemopreventive effects of cooked huitlacoche on human colon cancer cells (HT\u201029) and its prebiotic potential. Cooked huitlacoche underwent in vitro gastrointestinal digestion, followed by colonic fermentation, to evaluate the bioaccessibility of phenolic compounds and antioxidant capacity at each stage. The prebiotic potential was monitored by\n                      <jats:italic>Lactobacillus gasseri<\/jats:italic>\n                      growth in the presence of the nondigestible fraction of huitlacoche (NDF\u2010H). Additionally, the chemopreventive effect of the colonic fermentation extract of huitlacoche (FE\u2010H) was evaluated on HT\u201029 colon cancer cells. The cooking process increased (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) total dietary fiber (+9.60%) while reducing other micronutrients. The concentrations of selected phenolic compounds increase during the gastric phase (benzoic acid: 265\u2010fold; and 4\u2010hydroxybenzoic acid: 19.13\u2010fold). During in vitro human\u2010gut colonic fermentation, acetic, propionic, and butyric acids were detected (up to 3.06\u20137.08\u00a0mmol\/L). FE\u2010H induced cytotoxic effects in HT\u201029 cells (LC\n                      <jats:sub>50<\/jats:sub>\n                      : 33.34% v\/v) due to necrosis and caspase\u20103\/7 activation, without being cytotoxic in human non\u2010tumoral Hs 738 St.\/int. Moreover, digested huitlacoche promoted\n                      <jats:italic>L. gasseri<\/jats:italic>\n                      growth. Overall, cooked huitlacoche components are bioaccessible during in vitro gastrointestinal digestion and suggest chemopreventive and prebiotic potential.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The consumption of cooked huitlacoche may have beneficial effects, supporting its classification as a functional food with chemopreventive and prebiotic properties. These properties stem from the dietary fiber content and antioxidant compounds.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71365","type":"journal-article","created":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T10:17:44Z","timestamp":1787393864000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Prebiotic and Chemopreventive Potential of Digested Cooked Huitlacoche (\n                    <i>Ustilago maydis<\/i>\n                    ) in Human HT\u201029 Colon Cancer Cells"],"prefix":"10.1111","volume":"91","author":[{"given":"Ang\u00e9lica","family":"Rebollar\u2010Garc\u00eda","sequence":"first","affiliation":[{"name":"Research and Graduate Program in Food Science, School of Chemistry Universidad Aut\u00f3noma de Quer\u00e9taro, Quer\u00e9taro  Quer\u00e9taro M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ivan","family":"Luzardo\u2010Ocampo","sequence":"additional","affiliation":[{"name":"Tecnologico de Monterrey Institute for Obesity Research  Monterrey Nuevo Leon Mexico"},{"name":"Tecnologico de Monterrey School of Engineering and Sciences  Monterrey Nuevo Leon Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4893-2168","authenticated-orcid":false,"given":"Sof\u00eda","family":"Arvizu\u2010Medrano","sequence":"additional","affiliation":[{"name":"Research and Graduate Program in Food Science, School of Chemistry Universidad Aut\u00f3noma de Quer\u00e9taro, Quer\u00e9taro  Quer\u00e9taro M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"H\u00e9ctor","family":"Pool","sequence":"additional","affiliation":[{"name":"Departamento de Investigaci\u00f3n y Posgrado Facultad de Ingenier\u00eda Universidad Aut\u00f3noma de Quer\u00e9taro Quer\u00e9taro M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8416-9617","authenticated-orcid":false,"given":"Guadalupe","family":"Loarca\u2010Pi\u00f1a","sequence":"additional","affiliation":[{"name":"Research and Graduate Program in Food Science, School of Chemistry Universidad Aut\u00f3noma de Quer\u00e9taro, Quer\u00e9taro  Quer\u00e9taro M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dafne","family":"Vel\u00e1squez\u2010Jim\u00e9nez","sequence":"additional","affiliation":[{"name":"Research and Graduate Program in Food Science, School of Chemistry Universidad Aut\u00f3noma de Quer\u00e9taro, Quer\u00e9taro  Quer\u00e9taro M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Guadalupe","family":"Herrera\u2010Hern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Investigaciones Forestales Agr\u00edcolas y Pecuarias (INIFAP), Campo Experimental Baj\u00edo  Celaya Guanajuato M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vanessa","family":"S\u00e1nchez\u2010Quezada","sequence":"additional","affiliation":[{"name":"Research and Graduate Program in Food Science, School of Chemistry Universidad Aut\u00f3noma de Quer\u00e9taro, Quer\u00e9taro  Quer\u00e9taro M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4054-1250","authenticated-orcid":false,"given":"Rocio","family":"Campos\u2010Vega","sequence":"additional","affiliation":[{"name":"Research and Graduate Program in Food Science, School of Chemistry Universidad Aut\u00f3noma de Quer\u00e9taro, Quer\u00e9taro  Quer\u00e9taro M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,22]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/15384047.2017.1324374"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms24032115"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/app12042107"},{"key":"e_1_2_10_5_1","volume-title":"Official Methods of Analysis","author":"AOAC (Association of Official Analytical Chemists)","year":"2002"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.14843"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/8744788"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1590\/1678\u2010457x.19416"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2025.107040"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.5114\/pg.2020.95556"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/0168\u20101605(94)90157\u20100"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.70224"},{"issue":"2","key":"e_1_2_10_13_1","first-page":"36","article-title":"Potencial Nutrac\u00e9utico de Componentes Bioactivos Presentes en Huitlacoche de la Zona Centro de M\u00e9xico","volume":"42","author":"Beas R. 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