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Navajas-Porras B, Cervera-Mata A, Fernández-Arteaga A, Delgado-Osorio A, Navarro-Moreno M, Hinojosa-Nogueira D, Pastoriza S, Delgado G, Navarro-Alarcón M, Rufián-Henares JÁ. Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity. Antioxidants (Basel) 2024; 13:465. [PMID: 38671913 PMCID: PMC11047731 DOI: 10.3390/antiox13040465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Spent coffee grounds (SCG) are a type of food waste and are produced in abundance around the world. However, their utilization as a soil organic amendment is challenging due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on Dutch cucumbers was investigated using different chemically modified SCG and analyzing their effects on iron contents, their capacity for releasing antioxidants, and the production of short-chain fatty acids after in vitro digestion-fermentation. The results indicated variations in the iron contents and chemical compositions of cucumbers according to the treatment groups. Functionalized and activated hydrochar from SCG increased Fe levels in cucumbers. Although activated hydrochar obtained at 160 °C and functionalized with Fe showed the highest iron supply per serving, differences in antioxidant capacity and short-chain fatty acid production were observed between the groups. It is concluded that growing conditions and the presence of iron may significantly influence the contribution of these cucumbers to the dietary intake of nutrients and antioxidants, which could have important implications for human health and nutrition.
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Affiliation(s)
- Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - Ana Cervera-Mata
- Department of Soil Science and Agricultural Chemistry, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain; (A.C.-M.); (G.D.)
| | | | - Adriana Delgado-Osorio
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - Miguel Navarro-Moreno
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - Gabriel Delgado
- Department of Soil Science and Agricultural Chemistry, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain; (A.C.-M.); (G.D.)
| | - Miguel Navarro-Alarcón
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
- Instituto de Investigación Biosanitaria Ibs.Granada, Universidad de Granada, 18012 Granada, Spain
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2
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Navajas-Porras B, Cervera-Mata A, Fernández-Arteaga A, Delgado-Osorio A, Navarro-Moreno M, Hinojosa-Nogueira D, Pastoriza S, Delgado G, Navarro-Alarcón M, Rufián-Henares JÁ. Zn Biofortification of Dutch Cucumbers with Chemically Modified Spent Coffee Grounds: Zn Enrichment and Nutritional Implications. Foods 2024; 13:1146. [PMID: 38672819 PMCID: PMC11049187 DOI: 10.3390/foods13081146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 04/05/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
Spent coffee grounds (SCGs) are a food waste with a large generation around the world. However, their utilization as a soil organic amendment is difficult due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on Dutch cucumbers was studied by using different chemically modified SCGs, analyzing their effects on Zn content, the release of antioxidant capacity and the production of short-chain fatty acids after in vitro digestion-fermentation. The results indicated variations in the Zn content and chemical composition of cucumbers according to the treatment groups. The functionalized with Zn and activated SCGs were able to increase Zn levels in cucumbers. Meanwhile, the activated hydrochar obtained at 160 °C and the activated and functionalized with Zn SCGs showed the highest Zn supply per serving. Differences in the antioxidant capacity and short-chain fatty acid production were observed between the groups. It is concluded that the growing conditions and the presence of Zn may significantly influence the contribution of these cucumbers to the dietary intake of nutrients and antioxidants, which could have important implications for human health and nutrition.
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Affiliation(s)
- Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18011 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - Ana Cervera-Mata
- Department of Soil Science and Agricultural Chemistry, Faculty of Pharmacy, University of Granada, 18011 Granada, Spain; (A.C.-M.); (G.D.)
| | | | - Adriana Delgado-Osorio
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18011 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - Miguel Navarro-Moreno
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18011 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18011 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18011 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - Gabriel Delgado
- Department of Soil Science and Agricultural Chemistry, Faculty of Pharmacy, University of Granada, 18011 Granada, Spain; (A.C.-M.); (G.D.)
| | - Miguel Navarro-Alarcón
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18011 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18011 Granada, Spain; (B.N.-P.); (A.D.-O.); (M.N.-M.); (D.H.-N.); (S.P.); (M.N.-A.)
- Instituto de Investigación Biosanitaria Ibs.Granada, Universidad de Granada, 18014 Granada, Spain
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Lerma-Aguilera AM, Pérez-Burillo S, Navajas-Porras B, León ED, Ruíz-Pérez S, Pastoriza S, Jiménez-Hernández N, Cämmerer BM, Rufián-Henares JÁ, Gosalbes MJ, Francino MP. Effects of different foods and cooking methods on the gut microbiota: an in vitro approach. Front Microbiol 2024; 14:1334623. [PMID: 38260868 PMCID: PMC10800916 DOI: 10.3389/fmicb.2023.1334623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Accepted: 12/12/2023] [Indexed: 01/24/2024] Open
Abstract
To support personalized diets targeting the gut microbiota, we employed an in vitro digestion-fermentation model and 16S rRNA gene sequencing to analyze the microbiota growing on representative foods of the Mediterranean and Western diets, as well as the influence of cooking methods. Plant- and animal-derived foods had significantly different impacts on the abundances of bacterial taxa. Animal and vegetable fats, fish and dairy products led to increases in many taxa, mainly within the Lachnospiraceae. In particular, fats favored increases in the beneficial bacteria Faecalibacterium, Blautia, and Roseburia. However, butter, as well as gouda cheese and fish, also resulted in the increase of Lachnoclostridium, associated to several diseases. Frying and boiling produced the most distinct effects on the microbiota, with members of the Lachnospiraceae and Ruminococcaceae responding the most to the cooking method employed. Nevertheless, cooking effects were highly individualized and food-dependent, challenging the investigation of their role in personalized diets.
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Affiliation(s)
- Alberto M. Lerma-Aguilera
- Área de Genómica y Salud, Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunidad Valenciana-Salud Pública, Valencia, Spain
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Centro de Investigación Biomédica, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, Granada, Spain
| | - Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología, Centro de Investigación Biomédica, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, Granada, Spain
| | - E. Daniel León
- Área de Genómica y Salud, Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunidad Valenciana-Salud Pública, Valencia, Spain
| | - Sonia Ruíz-Pérez
- Área de Genómica y Salud, Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunidad Valenciana-Salud Pública, Valencia, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Centro de Investigación Biomédica, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, Granada, Spain
- Instituto de Investigación Biosanitaria (ibs.GRANADA), Universidad de Granada, Granada, Spain
| | - Nuria Jiménez-Hernández
- Área de Genómica y Salud, Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunidad Valenciana-Salud Pública, Valencia, Spain
- CIBER Epidemiología y Salud Pública, Instituto de Salud Carlos III, Madrid, Spain
| | - Bettina-Maria Cämmerer
- Department of Food Chemistry and Analytics, Technische Universität Berlin, Berlin, Germany
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Centro de Investigación Biomédica, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, Granada, Spain
- Instituto de Investigación Biosanitaria (ibs.GRANADA), Universidad de Granada, Granada, Spain
| | - María José Gosalbes
- Área de Genómica y Salud, Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunidad Valenciana-Salud Pública, Valencia, Spain
- CIBER Epidemiología y Salud Pública, Instituto de Salud Carlos III, Madrid, Spain
| | - M. Pilar Francino
- Área de Genómica y Salud, Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunidad Valenciana-Salud Pública, Valencia, Spain
- CIBER Epidemiología y Salud Pública, Instituto de Salud Carlos III, Madrid, Spain
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García-Conde Ú, Navarro-Alarcón M, Navajas-Porras B, Hinojosa-Nogueira D, Delgado-Osorio A, Pérez-Burillo S, Pastoriza S, Navarro-Moreno M, Rufián-Henares JÁ. Total Zn of foods and bioaccesible fractions in the small and large intestine after in vitro digestion and fermentation with fecal material of healthy adults and children: Influence of culinary techniques. Food Res Int 2023; 169:112817. [PMID: 37254393 DOI: 10.1016/j.foodres.2023.112817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 02/25/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
The healthy status of human beings is associated with an appropriate nutritional status in Zn, which must firstly be bioavailable. We measured the total Zn amount and its bioaccesibility in raw foods and after cooking by common culinary techniques. These foods were submitted to an in vitro digestion and fermentation with faecal inocula from healthy adults and children to evaluate Zn bioaccesibility in the small and large intestine. Mean total Zn amount provided by foods was 8.080 μg/g. Zn amount released from food in the small intestine was significantly different among several food groups and lower in raw vegetal foods compared to cooked ones (frying, roasting and grilling; p < 0.05); the same behaviour was found in the large intestine for healthy children. Zn bioaccesibility in the large intestine varied statistically according to the subjects' idiosyncrasies, and was higher in healthy children (p < 0.05) probably due to growth demands and different composition of the colonic microbiota. In healthy adults and children, the bioaccesible fractions were 33.0 ± 20.4 % for the small intestine, 16.4 ± 22.0 and 59.6 ± 29.9% for the large one, and the non-bioaccessible ones 50.6 ± 19.9 and 7.4 ± 9.1%, respectively.
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Affiliation(s)
- Úrsula García-Conde
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España
| | - Miguel Navarro-Alarcón
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España.
| | - Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Adriana Delgado-Osorio
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Miguel Navarro-Moreno
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España
| | - José-Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España; Instituto de investigación Biosanitaria ibs.GRANADA, Universidad de Granada, España
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Hinojosa-Nogueira D, Muros JJ, Navajas-Porras B, Delgado-Osorio A, Pérez-Burillo S, Pastoriza S, Rufián-Henares JÁ. Development of a food composition database of different food contaminants CONT11 and estimation of dietary exposure in children of southern Spain. Food Chem Toxicol 2023; 177:113843. [PMID: 37196798 DOI: 10.1016/j.fct.2023.113843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/27/2023] [Accepted: 05/13/2023] [Indexed: 05/19/2023]
Abstract
Increasing food security is one of the Sustainable Development Goals. One of the main risks in food is the increase in food contaminants. Processing methods, such as the addition of additives or heat treatment, influence contaminant generation and increase their levels in food. The aim of the present study was to create a database using a methodology similar to that of food composition databases but with a focus on potential food contaminants. CONT11 collects information on 11 contaminants: hydroxymethyl-2-furfural, pyrraline, Amadori compounds, furosine, acrylamide, furan, polycyclic aromatic hydrocarbons, benzopyrene, nitrates, nitrites and nitrosamines. This is collected for more than 220 foods obtained from 35 different data sources. A food frequency questionnaire validated for use with children was used to validate the database. Contaminant intake and exposure in 114 children aged 10-11 years were estimated. Outcomes were within the range of values described by other studies, confirming the usefulness of CONT11. This database will allow nutrition researchers to go a step further in assessing dietary exposure to some food components and the association of this with disease, whilst also informing strategies to reduce exposure.
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Affiliation(s)
- Daniel Hinojosa-Nogueira
- Department of Nutrition and Food Science, Institute of Nutrition and Food Technology, Biomedical Research Centre, University of Granada, 18071, Granada, Spain; Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, Granada, Spain.
| | - José J Muros
- Department of Didactics of Corporal Expression, University of Granada, 18071, Granada, Spain.
| | - Beatriz Navajas-Porras
- Department of Nutrition and Food Science, Institute of Nutrition and Food Technology, Biomedical Research Centre, University of Granada, 18071, Granada, Spain; Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, Granada, Spain.
| | - Adriana Delgado-Osorio
- Department of Nutrition and Food Science, Institute of Nutrition and Food Technology, Biomedical Research Centre, University of Granada, 18071, Granada, Spain; Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, Granada, Spain.
| | - Sergio Pérez-Burillo
- Department of Nutrition and Food Science, Institute of Nutrition and Food Technology, Biomedical Research Centre, University of Granada, 18071, Granada, Spain; Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, Granada, Spain.
| | - Silvia Pastoriza
- Department of Nutrition and Food Science, Institute of Nutrition and Food Technology, Biomedical Research Centre, University of Granada, 18071, Granada, Spain; Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, Granada, Spain.
| | - José Á Rufián-Henares
- Department of Nutrition and Food Science, Institute of Nutrition and Food Technology, Biomedical Research Centre, University of Granada, 18071, Granada, Spain; Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, Granada, Spain.
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Pérez-Burillo S, Hinojosa-Nogueira D, Rufián-Henares JÁ, Pastoriza S. Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content. Food Res Int 2023; 166:112616. [PMID: 36914357 DOI: 10.1016/j.foodres.2023.112616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 02/11/2023] [Accepted: 02/15/2023] [Indexed: 02/21/2023]
Abstract
Cereal snacks and meal replacement shakes are gaining popularity as part of a low-calorie diet. However, some concerns have been risen in relation to their nutrient content and industrial processing. Here we analyzed 74 products, including cereal bars, cereal cakes and meal replacement shakes. We measured furosine and 5-hydroxymethyl-furfural (HMF) due to their relation with industrial processing, mainly thermal treatment, as well as antioxidant capacity after in vitro digestion-fermentation. Most of the products reported a high sugar content, including also large concentrations of HMF and furosine. Small differences were found on antioxidant capacity, although chocolate addition tended to increase the antioxidant power of products. According to our results, antioxidant capacity released after fermentation is higher, which points out to the importance of gut microbes in releasing potentially bioactive compounds. Additionally, we have found alarmingly high concentrations of furosine and HMF, which calls to research into new technologies for food processing to minimize their generation.
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Affiliation(s)
- Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
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7
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Navajas-Porras B, Pérez-Burillo S, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods. Antioxidants (Basel) 2022; 11:antiox11122324. [PMID: 36552533 PMCID: PMC9774919 DOI: 10.3390/antiox11122324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022] Open
Abstract
Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered markers of cookedness and can therefore be used as quality indicators. In this work, we study the production of these compounds in different foods (both of plant and animal origin) that are cooked with different techniques. Additionally, we investigate correlations between the production of these markers of cookedness and the antioxidant capacity produced after in vitro digestion and fermentation. We observe that, in general, cereals and vegetables are more thermally damaged. Toasting and frying produce the highest concentrations of Maillard compounds whereas boiling the lowest. Furosine content shows a significant positive correlation with in vitro digestion data in fried foods, and with fermentation in roasted foods. Furfural content shows a significant positive correlation with in vitro digestion results in roasted foods, specifically in the Folin-Ciocalteu method.
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Affiliation(s)
- Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain
- Correspondence: ; Tel.: +34-958-24-28-41
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8
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Blasco T, Pérez-Burillo S, Balzerani F, Hinojosa-Nogueira D, Lerma-Aguilera A, Pastoriza S, Cendoya X, Rubio Á, Gosalbes MJ, Jiménez-Hernández N, Pilar Francino M, Apaolaza I, Rufián-Henares JÁ, Planes FJ. An extended reconstruction of human gut microbiota metabolism of dietary compounds. Nat Commun 2021; 12:4728. [PMID: 34354065 PMCID: PMC8342455 DOI: 10.1038/s41467-021-25056-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Accepted: 07/21/2021] [Indexed: 02/07/2023] Open
Abstract
Understanding how diet and gut microbiota interact in the context of human health is a key question in personalized nutrition. Genome-scale metabolic networks and constraint-based modeling approaches are promising to systematically address this complex problem. However, when applied to nutritional questions, a major issue in existing reconstructions is the limited information about compounds in the diet that are metabolized by the gut microbiota. Here, we present AGREDA, an extended reconstruction of diet metabolism in the human gut microbiota. AGREDA adds the degradation pathways of 209 compounds present in the human diet, mainly phenolic compounds, a family of metabolites highly relevant for human health and nutrition. We show that AGREDA outperforms existing reconstructions in predicting diet-specific output metabolites from the gut microbiota. Using 16S rRNA gene sequencing data of faecal samples from Spanish children representing different clinical conditions, we illustrate the potential of AGREDA to establish relevant metabolic interactions between diet and gut microbiota.
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Affiliation(s)
- Telmo Blasco
- Tecnun, University of Navarra, San Sebastián, Spain
- Biomedical Engineering Center, University of Navarra, Campus Universitario, Pamplona, Navarra, Spain
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Francesco Balzerani
- Tecnun, University of Navarra, San Sebastián, Spain
- Biomedical Engineering Center, University of Navarra, Campus Universitario, Pamplona, Navarra, Spain
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Alberto Lerma-Aguilera
- Área de Genòmica i Salut, Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana-Salud Pública, Valencia, Spain
- CIBER en Epidemiología y Salud Pública, Madrid, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Xabier Cendoya
- Tecnun, University of Navarra, San Sebastián, Spain
- Biomedical Engineering Center, University of Navarra, Campus Universitario, Pamplona, Navarra, Spain
| | - Ángel Rubio
- Tecnun, University of Navarra, San Sebastián, Spain
- Biomedical Engineering Center, University of Navarra, Campus Universitario, Pamplona, Navarra, Spain
| | - María José Gosalbes
- Área de Genòmica i Salut, Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana-Salud Pública, Valencia, Spain
- CIBER en Epidemiología y Salud Pública, Madrid, Spain
| | - Nuria Jiménez-Hernández
- Área de Genòmica i Salut, Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana-Salud Pública, Valencia, Spain
- CIBER en Epidemiología y Salud Pública, Madrid, Spain
| | - M Pilar Francino
- Área de Genòmica i Salut, Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana-Salud Pública, Valencia, Spain.
- CIBER en Epidemiología y Salud Pública, Madrid, Spain.
| | - Iñigo Apaolaza
- Tecnun, University of Navarra, San Sebastián, Spain.
- Biomedical Engineering Center, University of Navarra, Campus Universitario, Pamplona, Navarra, Spain.
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain.
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Granada, Spain.
| | - Francisco J Planes
- Tecnun, University of Navarra, San Sebastián, Spain.
- Biomedical Engineering Center, University of Navarra, Campus Universitario, Pamplona, Navarra, Spain.
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Hinojosa-Nogueira D, Pérez-Burillo S, García-Rincón I, Rufián-Henares JA, Pastoriza S. A useful and simple tool to evaluate and compare the intake of total dietary polyphenols in different populations. Public Health Nutr 2021; 24:3818-3824. [PMID: 33902787 PMCID: PMC8369462 DOI: 10.1017/s136898002100183x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 04/07/2021] [Accepted: 04/22/2021] [Indexed: 12/19/2022]
Abstract
OBJECTIVE Polyphenols are antioxidant compounds with an impact on different health factors. Thus, it is important to have precise tools to estimate the intake of polyphenols. This study focuses on the development of an intuitive tool to estimating the intake of dietary total polyphenols. DESIGN The tool was developed in a spreadsheet to improve accessibility and use. It is divided into six different meals for each of the 7 d with a similar format to 24-h diet recalls. The total polyphenol values of 302 foods were included and the possibility of own values. SETTING Framework of the European project Stance4Health, Granada, Spain. PARTICIPANTS This tool was tested on 90 participants in different stages of life (girls, women and pregnant women). Ages ranged from 10 to 35 years. RESULTS The total polyphenol intake obtained was of 1790 ± 629 mg polyphenols/d. The highest consumption of polyphenols was observed in pregnant women (2064 mg/d). Polyphenols intake during the weekend was lower for the three groups compared to the days of the week. The results were comparable with those of other studies. CONCLUSIONS The current tool allows the estimation of the total intake of polyphenols in the diet in a fast and easy way. The tool will be used as a basis for a future mobile application.
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Affiliation(s)
- Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Inés García-Rincón
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - José A Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
- Instituto de Investigación Biosanitaria IBS.Granada, Universidad de Granada, Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
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10
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Pérez-Burillo S, Molino S, Navajas-Porras B, Valverde-Moya ÁJ, Hinojosa-Nogueira D, López-Maldonado A, Pastoriza S, Rufián-Henares JÁ. An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality. Nat Protoc 2021; 16:3186-3209. [PMID: 34089022 DOI: 10.1038/s41596-021-00537-x] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 03/18/2021] [Indexed: 02/05/2023]
Abstract
Knowledge of the effect of foods on gut microbiota composition and functionality is expanding. To isolate the effect of single foods and/or single nutrients (i.e., fiber, polyphenols), this protocol describes an in vitro batch fermentation procedure to be carried out after an in vitro gastrointestinal digestion. Therefore, this is an extension of the previous protocol described by Brodkorb et al. (2019) for studying in vitro digestion. The current protocol uses an oligotrophic fermentation medium with peptone and a high concentration of fecal inoculum from human fecal samples both to provide the microbiota and as the main source of nutrients for the bacteria. This protocol is recommended for screening work to be performed when many food samples are to be studied. It has been used successfully to study gut microbiota fermentation of different foodstuffs, giving insights into their functionality, community structure or ability to degrade particular substances, which can contribute to the development of personalized nutrition strategies. The procedure does not require a specific level of expertise. The protocol takes 4-6 h for preparation of fermentation tubes and 20 h for incubation.
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Affiliation(s)
- Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Silvia Molino
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Álvaro Jesús Valverde-Moya
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Alicia López-Maldonado
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain. .,Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Granada, Spain.
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11
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Pérez-Burillo S, Hinojosa-Nogueira D, Navajas-Porras B, Blasco T, Balzerani F, Lerma-Aguilera A, León D, Pastoriza S, Apaolaza I, Planes FJ, Francino MP, Rufián-Henares JÁ. Effect of Freezing on Gut Microbiota Composition and Functionality for In Vitro Fermentation Experiments. Nutrients 2021; 13:nu13072207. [PMID: 34199047 PMCID: PMC8308218 DOI: 10.3390/nu13072207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/17/2021] [Accepted: 06/23/2021] [Indexed: 11/16/2022] Open
Abstract
The gut microbiota has a profound effect on human health and is modulated by food and bioactive compounds. To study such interaction, in vitro batch fermentations are performed with fecal material, and some experimental designs may require that such fermentations be performed with previously frozen stools. Although it is known that freezing fecal material does not alter the composition of the microbial community in 16S rRNA gene amplicon and metagenomic sequencing studies, it is not known whether the microbial community in frozen samples could still be used for in vitro fermentations. To explore this, we undertook a pilot study in which in vitro fermentations were performed with fecal material from celiac, cow’s milk allergic, obese, or lean children that was frozen (or not) with 20% glycerol. Before fermentation, the fecal material was incubated in a nutritious medium for 6 days, with the aim of giving the microbial community time to recover from the effects of freezing. An aliquot was taken daily from the stabilization vessel and used for the in vitro batch fermentation of lentils. The microbial community structure was significantly different between fresh and frozen samples, but the variation introduced by freezing a sample was always smaller than the variation among individuals, both before and after fermentation. Moreover, the potential functionality (as determined in silico by a genome-scaled metabolic reconstruction) did not differ significantly, possibly due to functional redundancy. The most affected genus was Bacteroides, a fiber degrader. In conclusion, if frozen fecal material is to be used for in vitro fermentation purposes, our preliminary analyses indicate that the functionality of microbial communities can be preserved after stabilization.
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Affiliation(s)
- Sergio Pérez-Burillo
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (D.H.-N.); (B.N.-P.); (S.P.)
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH 45435, USA
| | - Daniel Hinojosa-Nogueira
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (D.H.-N.); (B.N.-P.); (S.P.)
| | - Beatriz Navajas-Porras
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (D.H.-N.); (B.N.-P.); (S.P.)
| | - Telmo Blasco
- Tecnun, University of Navarra, Manuel de Lardizábal 13, 20018 San Sebastián, Spain; (T.B.); (F.B.); (I.A.); (F.J.P.)
| | - Francesco Balzerani
- Tecnun, University of Navarra, Manuel de Lardizábal 13, 20018 San Sebastián, Spain; (T.B.); (F.B.); (I.A.); (F.J.P.)
| | - Alberto Lerma-Aguilera
- Area de Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública), 46020 València, Spain; (A.L.-A.); (D.L.); (M.P.F.)
| | - Daniel León
- Area de Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública), 46020 València, Spain; (A.L.-A.); (D.L.); (M.P.F.)
| | - Silvia Pastoriza
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (D.H.-N.); (B.N.-P.); (S.P.)
| | - Iñigo Apaolaza
- Tecnun, University of Navarra, Manuel de Lardizábal 13, 20018 San Sebastián, Spain; (T.B.); (F.B.); (I.A.); (F.J.P.)
| | - Francisco J. Planes
- Tecnun, University of Navarra, Manuel de Lardizábal 13, 20018 San Sebastián, Spain; (T.B.); (F.B.); (I.A.); (F.J.P.)
| | - Maria Pilar Francino
- Area de Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública), 46020 València, Spain; (A.L.-A.); (D.L.); (M.P.F.)
- CIBER en Epidemiología y Salud Pública, 28001 Madrid, Spain
| | - José Ángel Rufián-Henares
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (D.H.-N.); (B.N.-P.); (S.P.)
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain
- Correspondence: ; Tel.: +34-958-24-28-41; Fax: +34-958-24-95-77
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12
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Pérez-Burillo S, Navajas-Porras B, López-Maldonado A, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Green Tea and Its Relation to Human Gut Microbiome. Molecules 2021; 26:molecules26133907. [PMID: 34206736 PMCID: PMC8271705 DOI: 10.3390/molecules26133907] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/14/2022] Open
Abstract
Green tea can influence the gut microbiota by either stimulating the growth of specific species or by hindering the development of detrimental ones. At the same time, gut bacteria can metabolize green tea compounds and produce smaller bioactive molecules. Accordingly, green tea benefits could be due to beneficial bacteria or to microbial bioactive metabolites. Therefore, the gut microbiota is likely to act as middle man for, at least, some of the green tea benefits on health. Many health promoting effects of green tea seems to be related to the inter-relation between green tea and gut microbiota. Green tea has proven to be able to correct the microbial dysbiosis that appears during several conditions such as obesity or cancer. On the other hand, tea compounds influence the growth of bacterial species involved in inflammatory processes such as the release of LPS or the modulation of IL production; thus, influencing the development of different chronic diseases. There are many studies trying to link either green tea or green tea phenolic compounds to health benefits via gut microbiota. In this review, we tried to summarize the most recent research in the area.
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Affiliation(s)
- Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (B.N.-P.); (A.L.-M.); (D.H.-N.); (S.P.)
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH 45435, USA
- Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, 18071 Granada, Spain
| | - Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (B.N.-P.); (A.L.-M.); (D.H.-N.); (S.P.)
- Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, 18071 Granada, Spain
| | - Alicia López-Maldonado
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (B.N.-P.); (A.L.-M.); (D.H.-N.); (S.P.)
- Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, 18071 Granada, Spain
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (B.N.-P.); (A.L.-M.); (D.H.-N.); (S.P.)
- Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, 18071 Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (B.N.-P.); (A.L.-M.); (D.H.-N.); (S.P.)
- Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, 18071 Granada, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (S.P.-B.); (B.N.-P.); (A.L.-M.); (D.H.-N.); (S.P.)
- Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, 18071 Granada, Spain
- Correspondence: ; Tel.: +34-958-24-28-41
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13
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Lopez-Maldonado A, Pastoriza S, Rufián-Henares JÁ. Assessing the antioxidant and metabolic effect of an alpha-lipoic acid and acetyl-L-carnitine nutraceutical. Curr Res Food Sci 2021; 4:336-344. [PMID: 34124692 PMCID: PMC8173094 DOI: 10.1016/j.crfs.2021.05.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/28/2021] [Accepted: 05/17/2021] [Indexed: 12/16/2022] Open
Abstract
Personalized nutrition (PN) is seen as a potentially effective and affordable strategy for the prevention of non-communicable diseases (NCDs). In this study we aimed to evaluate the antioxidant and metabolic effect of a dietary supplement based on alpha-lipoic acid (ALA) and acetyl-L-carnitine (ALC) in order to include this product in a novel PN service. The antioxidant properties of the commercial nutraceutical were investigated at physiological conditions (through in vitro digestion) and at mitochondrial conditions. The metabolic activity was assessed in a human pilot study using a Gas Chromatography-Mass Spectrometry (GC-MS) methodology in dried urine samples. The nutraceutical exerted an elevated antiradical activity and reducing capacity, especially at mitochondrial conditions, after in vitro digestion. This increase in mitochondrial activity was also evidenced in vivo by a significant increase in the urinary phosphate concentration (p = 0.004). As pro-oxidant effect was reached with the concentration of 4 capsules, 2 capsules at the same time could be a reasonable dose. No adverse effects were recorded in vivo with this dose. Thus, although its metabolic effect was not so conclusive, ALA + ALC combination might be beneficial as a dietary supplement for the prevention of the oxidative stress and an interesting dietary supplement to consider in large scale studies. The nutritional supplement showed a high in vitro antioxidant-reducing capacity. The antioxidant capacity increase after digestion in contrast to other antioxidants. A pro-oxidant effect was reached with the concentration of 4 capsules. 2 capsules at the same time are safe in humans and may exert some metabolic changes.
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Affiliation(s)
- Alicia Lopez-Maldonado
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071, Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18012, Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071, Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18012, Granada, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071, Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18012, Granada, Spain
- Corresponding author. Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071, Granada, Spain.
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Navajas-Porras B, Pérez-Burillo S, Valverde-Moya Á, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. Antioxidants (Basel) 2021; 10:antiox10030445. [PMID: 33805746 PMCID: PMC7999583 DOI: 10.3390/antiox10030445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/07/2021] [Accepted: 03/11/2021] [Indexed: 12/02/2022] Open
Abstract
The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products potentially provide the highest antioxidant capacity, contributing to 60% of the daily antioxidant capacity intake. On the other hand, most of the antioxidant capacity was released during gut microbial fermentation (90–98% of the total antioxidant capacity). Finally, it was found that the antioxidant capacity of the studied foods was much higher than that reported by other authors. A possible explanation is that digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. Therefore, although foods of animal origin cannot be compared to vegetables in the concentration of antioxidant molecules, the processes of digestion and fermentation can provide some, giving animal origin food some qualities that could have been previously unappreciated.
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Affiliation(s)
- Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
| | - Álvaro Valverde-Moya
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.V.-M.); (D.H.-N.); (S.P.)
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain
- Correspondence: ; Tel.: +34-958-24-28-41
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Navajas-Porras B, Pérez-Burillo S, Valverde-Moya ÁJ, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation. Antioxidants (Basel) 2020; 9:antiox9121312. [PMID: 33371445 PMCID: PMC7767424 DOI: 10.3390/antiox9121312] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/18/2020] [Accepted: 12/19/2020] [Indexed: 01/19/2023] Open
Abstract
The antioxidant capacity of foods is essential to complement the body's own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a role. In this work, the antioxidant capacity of 42 foods of vegetable origin was evaluated after in vitro digestion and fermentation. All foods were studied both raw and after different thermal processing methods, such as boiling, grilling roasting, frying, toasting and brewing. The cooking methods had an impact on the antioxidant capacity of the digested and fermented fractions, allowing the release and transformation of antioxidant compounds. In general, the fermented fraction accounted for up to 80-98% of the total antioxidant capacity. The most antioxidant foods were cocoa and legumes, which contributed to 20% of the daily antioxidant capacity intake. Finally, it was found that the antioxidant capacity of the studied foods was much higher than those reported by other authors since digestion-fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota.
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Affiliation(s)
- Beatriz Navajas-Porras
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, 52005 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.J.V.-M.); (D.H.-N.); (S.P.)
| | - Sergio Pérez-Burillo
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, 52005 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.J.V.-M.); (D.H.-N.); (S.P.)
| | - Álvaro Jesús Valverde-Moya
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, 52005 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.J.V.-M.); (D.H.-N.); (S.P.)
| | - Daniel Hinojosa-Nogueira
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, 52005 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.J.V.-M.); (D.H.-N.); (S.P.)
| | - Silvia Pastoriza
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, 52005 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.J.V.-M.); (D.H.-N.); (S.P.)
| | - José Ángel Rufián-Henares
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, 52005 Granada, Spain; (B.N.-P.); (S.P.-B.); (Á.J.V.-M.); (D.H.-N.); (S.P.)
- Instituto de Investigación Biosanitaria (ibs.GRANADA), Universidad de Granada, 52005 Granada, Spain
- Correspondence: ; Tel.: +34-958-24-28-41
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16
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Pérez-Burillo S, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JA. Plant extracts as natural modulators of gut microbiota community structure and functionality. Heliyon 2020; 6:e05474. [PMID: 33251359 PMCID: PMC7677688 DOI: 10.1016/j.heliyon.2020.e05474] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 09/27/2020] [Accepted: 11/05/2020] [Indexed: 02/07/2023] Open
Abstract
The main objective of this work was to evaluate the effect that several plant extracts (currently sold as functional ingredients) have on gut microbiota community structure and functionality. Plant extracts were submitted to an in vitro digestion and fecal fermentation. Overall, plant extracts showed a marked inhibitory activity when compared to basal conditions. However, they also favored the growth of some bacteria such as Coprococcus and Butyricimonas, two butyrate producers. Especially interesting was tea extract which inhibited the growth of the genus Escherichia/Shigella, known to involve species related with gastrointestinal disorders. Additionally, tea extract increased the growth of Faecalibacterium, a known butyrate producer. Regarding short chain fatty acids production, while plant extracts reduced acetate production, butyrate was increased for most samples, especially tea extract. Propionate production was less affected in comparison with basal conditions. Fermentation by gut microbiota also modified the antioxidant capacity (assessed via DPPH, FRAP and Folin-Ciocalteu methods).
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Affiliation(s)
- S Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - D Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - S Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - J A Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain.,Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain
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Cervera-Mata A, Navarro-Alarcón M, Rufián-Henares JÁ, Pastoriza S, Montilla-Gómez J, Delgado G. Phytotoxicity and chelating capacity of spent coffee grounds: Two contrasting faces in its use as soil organic amendment. Sci Total Environ 2020; 717:137247. [PMID: 32092806 DOI: 10.1016/j.scitotenv.2020.137247] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 02/08/2020] [Accepted: 02/09/2020] [Indexed: 06/10/2023]
Abstract
Spent coffee grounds (SCG) are a bioresidue generated in large amounts worldwide, which could be employed as either fresh or transformed organic soil amendment, by means of different treatments in order to improve its agronomic qualities. An in vitro experiment was conducted in order to evaluate the effect of using different bioamendments derived from spent coffee grounds (SCG) on biomass and Zn, Cu and Fe content of lettuces. Application of 7.5% (w/w) fresh SCG, vermicompost, compost, biochars (at 270 and 400 °C; pyrolysis), SCG washed with ethanol and water, and hydrolysed SCG was carried out in an agricultural soil (Cambic Calcisol). In order to compare with conventional agriculture, the addition of NPK fertilizer was also assessed. Only vermicompost and biochar at 400 °C overcome the growth limitation of SCG. However, these treatments diminished Zn, Cu and Fe concentrations in lettuce probably due to the destruction (microbial degradation/thermal treatment) of natural chelating components (polyphenols). Increase in mineral content was observed in those treatments that did not completely eliminate polyphenols. NPK fertilizer gave rise to lettuces with higher biomass but lower micronutrients content. The results lead us to the possible solution for the use of SCG as organic amendment by vermicomposting and biocharization in order to eliminate toxicity.
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Affiliation(s)
- Ana Cervera-Mata
- Departmento de Edafología y Química Agrícola, Universidad de Granada, Granada, Spain
| | - Miguel Navarro-Alarcón
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain.
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Javier Montilla-Gómez
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Gabriel Delgado
- Departmento de Edafología y Química Agrícola, Universidad de Granada, Granada, Spain
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Navajas-Porras B, Pérez-Burillo S, Morales-Pérez J, Rufián-Henares JA, Pastoriza S. Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety. Food Chem 2020; 325:126926. [PMID: 32387954 DOI: 10.1016/j.foodchem.2020.126926] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 04/21/2020] [Accepted: 04/25/2020] [Indexed: 01/03/2023]
Abstract
The aim of this work was to study the evolution of quality parameters, fatty acid composition, antioxidant capacity and total phenolic content of olive oil obtained from two olive varieties (Manzanilla and Picual) with different maturation. Antioxidant capacity and total phenolic content were measured after submitting the olive oil to in vitro digestion and fermentation to mimic physiological conditions. Quality parameters were always within the legal limits to be called "Extra Virgin Olive Oil". Antioxidant capacity, total phenolic content, saturated fatty acids and monounsaturated fatty acids (MUFA) decreased along maturation, whereas polyunsaturated fatty acids (PUFA) increased in both varieties. Manzanilla showed higher PUFA content, whereas Picual had higher MUFA concentration, antioxidant capacity and total phenolic content. The fermented fraction of olive oil displayed a higher antioxidant capacity. Finally, the statistical approach demonstrated that the type of variety is more important than collection date regarding fatty acid composition and antioxidant capacity.
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Affiliation(s)
- B Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - S Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - J Morales-Pérez
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - J A Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
| | - S Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
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19
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Pérez-Burillo S, Pastoriza S, Gironés A, Avellaneda A, Pilar Francino M, Rufián-Henares J. Potential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103790] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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Pérez-Burillo S, Rajakaruna S, Pastoriza S, Paliy O, Ángel Rufián-Henares J. Bioactivity of food melanoidins is mediated by gut microbiota. Food Chem 2020; 316:126309. [PMID: 32059165 DOI: 10.1016/j.foodchem.2020.126309] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 01/24/2020] [Accepted: 01/27/2020] [Indexed: 12/27/2022]
Abstract
Melanoidins are an important component of the human diet (average consumption 10 g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota. In this study melanoidins from different food sources (coffee, bread, beer, balsamic vinegar, sweet wine, biscuit, chocolate, and breakfast cereals) were submitted to an in vitro digestion and fermentation process, and their bioactivity was assessed. Some melanoidins were extensively used by gut microbes, increasing production of short chain fatty acids (mainly acetate and lactate) and favoring growth of the beneficial genera Bifidobacterium (bread crust, pilsner and black beers, chocolate and sweet wine melanoidins) and Faecalibacterium (biscuit melanoidins). Quantification of individual phenolic compounds after in vitro fermentation allowed their identification as microbial metabolites or phenolics released from the melanoidins backbone (specially pyrogallol, 2-(3,4-dihydroxyphenyl)acetic and 3-(3,4-dihydroxyphenyl)propionic acids). Our results also showed that antioxidant capacity of melanoidins is affected by gut microbiota fermentation.
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Affiliation(s)
- Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica (CIBM), Granada, Universidad de Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain
| | - Sumudu Rajakaruna
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica (CIBM), Granada, Universidad de Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain
| | - Oleg Paliy
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica (CIBM), Granada, Universidad de Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
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21
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Zurita-Ortega A, Cervera-Mata A, Delgado G, Zurita-Ortega F, Rufián-Henares JÁ, Pastoriza S. Mineral profile of weight loss related foods marketed in Spain. Food Chem 2020; 313:126156. [PMID: 31931426 DOI: 10.1016/j.foodchem.2019.126156] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 12/26/2019] [Accepted: 12/31/2019] [Indexed: 01/04/2023]
Abstract
Low calorie foods are products designed to replace complete meals or to control snacking in many hypocaloric diets. These products provide many nutrients to the human diet, but little is known about their mineral elements composition. Here we study the mineral profile of weight loss related products, including the analysis of 22 elements (As, Ba, Be, Bi, Cd, Co, Cr, Cu, K, Mn, Mo, Na, Ni, P, Pb, Th, Tl, Sb, U, V, Y and Zn) in 73 commercial products marketed in Spain. In general a portion of these products provide up to 20-30% of the daily dietary reference intake of essential trace minerals like Cr or Mo. On the contrary, some of these foods have large concentrations of toxic minerals like As, Cd or Pb. In fact, the intake of those products with higher concentrations of toxic elements during a weight loss program could pose a risk to human health.
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Affiliation(s)
- Ana Zurita-Ortega
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Ana Cervera-Mata
- Departamento de Química Agrícola, Universidad de Granada, Granada, Spain
| | - Gabriel Delgado
- Departamento de Química Agrícola, Universidad de Granada, Granada, Spain
| | - Félix Zurita-Ortega
- Facultad de Ciencias de la Educación, Universidad de Granada, Granada, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
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Pérez-Burillo S, Rufián-Henares JÁ, Pastoriza S. Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators. Food Res Int 2019; 121:514-523. [DOI: 10.1016/j.foodres.2018.12.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 12/02/2018] [Accepted: 12/04/2018] [Indexed: 12/18/2022]
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Cervera-Mata A, Navarro-Alarcón M, Delgado G, Pastoriza S, Montilla-Gómez J, Llopis J, Sánchez-González C, Rufián-Henares JÁ. Spent coffee grounds improve the nutritional value in elements of lettuce (Lactuca sativa L.) and are an ecological alternative to inorganic fertilizers. Food Chem 2019; 282:1-8. [PMID: 30711092 DOI: 10.1016/j.foodchem.2018.12.101] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 11/14/2018] [Accepted: 12/22/2018] [Indexed: 01/10/2023]
Abstract
The element concentration in lettuces grouped in 5 categories (baby variety, cultivated in agricultural soils with low or high percentages of spent coffee grounds-SCG, without SCG and with NPK) were measured. Lettuces cultivated in agricultural soils amended with SCG had significantly higher levels of several essential (V, Fe, Co, V, and probably Mn and Zn) and toxic elements (Al and probably As), without reaching their toxicological limits. Additionally, blocking of N uptake and therefore plant biomass, and probably Cd absorption from agricultural soil was observed. Organic farming with SCG ameliorates element concentrations in lettuces vs. NPK fertilization. The linear correlations among element uptake and the amendment of SCG could be related with their chelation by some SCG components, such as melanoidins and with the decrease in the soil pH. In conclusion, the addition of SCG produces lettuces with higher element content.
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Affiliation(s)
- Ana Cervera-Mata
- Departmento de Edafología y Química Agrícola, Universidad de Granada, Granada, Spain
| | - Miguel Navarro-Alarcón
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain.
| | - Gabriel Delgado
- Departmento de Edafología y Química Agrícola, Universidad de Granada, Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Javier Montilla-Gómez
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Juan Llopis
- Departmento de Fisiología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Cristina Sánchez-González
- Departmento de Fisiología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain
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Pérez-Burillo S, Mehta T, Pastoriza S, Kramer DL, Paliy O, Rufián-Henares JÁ. Potential probiotic salami with dietary fiber modulates antioxidant capacity, short chain fatty acid production and gut microbiota community structure. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Pérez-Burillo S, Jiménez-Zamora A, Párraga J, Rufián-Henares J, Pastoriza S. Furosine and 5-hydroxymethylfurfural as chemical markers of tea processing and storage. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.029] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Pérez-Burillo S, Pastoriza S, Fernández-Arteaga A, Luzón G, Jiménez-Hernández N, D'Auria G, Francino MP, Rufián-Henares JÁ. Spent Coffee Grounds Extract, Rich in Mannooligosaccharides, Promotes a Healthier Gut Microbial Community in a Dose-Dependent Manner. J Agric Food Chem 2019; 67:2500-2509. [PMID: 30724071 DOI: 10.1021/acs.jafc.8b06604] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Coffee is one of the most consumed beverages around the world, and as a consequence, spent coffee grounds are a massively produced residue that is causing environmental problems. Reusing them is a major focus of interest presently. We extracted mannooligosaccharides (MOS) from spent coffee grounds and submitted them to an in vitro fermentation with human feces. Results obtained suggest that MOS are able to exert a prebiotic effect on gut microbiota by stimulating the growth of some beneficial genera, such as Barnesiella, Odoribacter, Coprococcus, Butyricicoccus, Intestinimonas, Pseudoflavonifractor, and Veillonella. Moreover, short-chain fatty acids (SCFA) production also increased in a dose-dependent manner. However, we observed that 5-(hydroxymethyl)furfural, furfural, and polyphenols (which are either produced or released from the spent coffee grounds matrix during hydrolysis) could have an inhibitory effect on other beneficial genera, such as Faecalibacterium, Ruminococcus, Blautia, Butyricimonas, Dialister, Collinsella, and Anaerostipes, which could negatively affect the prebiotic activity of MOS.
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Affiliation(s)
- Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica , Universidad de Granada , 18100 Granada , Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica , Universidad de Granada , 18100 Granada , Spain
| | | | - Germán Luzón
- Departamento de Ingeniería Química, Facultad de Ciencias , Universidad de Granada , 18071 Granada , Spain
| | - Nuria Jiménez-Hernández
- Unitat Mixta d'Investigació en Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública)/Institut de Biologia Integrativa de Sistemes , Universitat de València , 46020 València , Spain
| | - Giuseppe D'Auria
- Unitat Mixta d'Investigació en Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública)/Institut de Biologia Integrativa de Sistemes , Universitat de València , 46020 València , Spain
| | - M Pilar Francino
- Unitat Mixta d'Investigació en Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública)/Institut de Biologia Integrativa de Sistemes , Universitat de València , 46020 València , Spain
- CIBER en Epidemiología y Salud Pública , 28029 Madrid , Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica , Universidad de Granada , 18100 Granada , Spain
- Instituto de Investigación Biosanitaria ibs. Granada , Universidad de Granada , 18100 Granada , Spain
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Pérez-Burillo S, Mehta T, Esteban-Muñoz A, Pastoriza S, Paliy O, Ángel Rufián-Henares J. Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota. Food Chem 2018; 279:252-259. [PMID: 30611488 DOI: 10.1016/j.foodchem.2018.11.137] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 11/07/2018] [Accepted: 11/26/2018] [Indexed: 12/22/2022]
Abstract
Coffee is one of the most consumed beverages and has been linked to health in different studies. However, green and roasted coffees have different chemical composition and therefore their health properties might differ as well. Here, we study the effect of in vitro digestion-fermentation on the antioxidant capacity, phenolic profile, production of short-chain fatty acids (SCFAs), and gut microbiota community structure of green and roasted coffee brews. Roasted coffees showed higher antioxidant capacity than green coffees, with the highest level achieved in fermented samples. Polyphenol profile was similar between green and roasted coffees in regular coffee brews and the digested fraction, but very different after fermentation. Production of SCFAs was higher after fermentation of green coffee brews. Fermentation of coffee brews by human gut microbiota led to different community structure between green and roasted coffees. All these data suggest that green and roasted coffees behave as different types of food.
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Affiliation(s)
- Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Trupthi Mehta
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA
| | - Adelaida Esteban-Muñoz
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Oleg Paliy
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, Spain.
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Pérez-Burillo S, Pastoriza S, Jiménez-Hernández N, D'Auria G, Francino MP, Rufián-Henares JA. Effect of Food Thermal Processing on the Composition of the Gut Microbiota. J Agric Food Chem 2018; 66:11500-11509. [PMID: 30346155 DOI: 10.1021/acs.jafc.8b04077] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Cooking modifies food composition due to chemical reactions. Additionally, food composition shapes the human gut microbiota. Thus, the objective of this research was to unravel the effect of different food cooking methods on the structure and functionality of the gut microbiota. Common culinary techniques were applied to five foods, which were submitted to in vitro digestion-fermentation. Furosine, 5-(hydroxymethyl)furfural, and furfural were used as Maillard reaction indicators to control the heat treatment. Short-chain fatty acids production was quantified as indicator of healthy metabolic output. Gut microbial community structure was analyzed through 16S rRNA. Both food composition and cooking methods modified the microbiota composition and released short-chain fatty acids. In general, intense cooking technologies (roasting and grilling) increased the abundance of beneficial bacteria like Ruminococcus spp. or Bifidobacterium spp. compared to milder treatments (boiling). However, for some foods (banana or bread), intense cooking decreased the levels of healthy bacteria.
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Affiliation(s)
- Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica , Universidad de Granada , 18071 Granada , Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica , Universidad de Granada , 18071 Granada , Spain
| | - Nuria Jiménez-Hernández
- Unitat Mixta d'Investigació en Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública)/Institut de Biologia Integrativa de Sistemes , Universitat de València , 46010 València , Spain
| | - Giuseppe D'Auria
- Unitat Mixta d'Investigació en Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública)/Institut de Biologia Integrativa de Sistemes , Universitat de València , 46010 València , Spain
| | - M Pilar Francino
- Unitat Mixta d'Investigació en Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública)/Institut de Biologia Integrativa de Sistemes , Universitat de València , 46010 València , Spain
- CIBER en Epidemiología y Salud Pública , 28029 Madrid , Spain
| | - José A Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica , Universidad de Granada , 18071 Granada , Spain
- ibs.GRANADA, Instituto de Investigación Biosanitaria , Universidad de Granada , 18071 Granada , Spain
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Vilaseca A, Pastoriza S, Ameida M. Non-bacterial endocarditis as an initial presentation of a Trousseau's Syndrome? A complex diagnostic challenge. Case report. Thromb Res 2018. [DOI: 10.1016/j.thromres.2018.02.062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Pérez-Burillo S, Giménez R, Rufián-Henares JA, Pastoriza S. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chem 2017; 248:111-118. [PMID: 29329833 DOI: 10.1016/j.foodchem.2017.12.056] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2017] [Revised: 12/11/2017] [Accepted: 12/14/2017] [Indexed: 12/21/2022]
Abstract
White tea is highly consumed due to its sensory properties and health benefits, although most scientific reports don't include the analysis of both properties. Therefore, the objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds and antioxidant capacity, while realising the best sensory properties. Infusions of eighty commercial teas (sold in bags or leaves) were obtained at different time-temperature ratios, studying bioactive compounds (caffeine and individual catechins), antioxidant capacity and sensory analysis. Brewing at 98 °C for 7 min was the best condition to obtain a high content of antioxidant polyphenols and pleasant sensory properties. Those teas sold in bags give rise to tea brews with almost double antioxidant capacity. In conclusion, it is very important to link sensory and chemical data to obtain optimal sensorial quality and the highest healthy properties in white tea infusions.
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Affiliation(s)
- S Pérez-Burillo
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - R Giménez
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - J A Rufián-Henares
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria, ibs.GRANADA, Universidad de Granada, Spain.
| | - S Pastoriza
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
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31
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Panzella L, Pérez-Burillo S, Pastoriza S, Martín MÁ, Cerruti P, Goya L, Ramos S, Rufián-Henares JÁ, Napolitano A, d'Ischia M. High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion-Fermentation Model: Toward the Development of a Novel Food Supplement. J Agric Food Chem 2017; 65:6452-6459. [PMID: 28692261 DOI: 10.1021/acs.jafc.7b02302] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Spent coffee grounds are a byproduct with a large production all over the world. The aim of this study was to explore the effects of a simulated digestion-fermentation treatment on hydrolyzed spent coffee grounds (HSCG) and to investigate the antioxidant properties of the digestion and fermentation products in the human hepatocellular carcinoma HepG2 cell line. The potentially bioaccessible (soluble) fractions exhibited high chemoprotective activity in HepG2 cells against oxidative stress. Structural analysis of both the indigestible (insoluble) and soluble material revealed partial hydrolysis and release of the lignin components in the potentially bioaccessible fraction following simulated digestion-fermentation. A high prebiotic activity as determined from the increase in Lactobacillus spp. and Bifidobacterium spp. and the production of short-chain fatty acids (SCFAs) following microbial fermentation of HSCG was also observed. These results pave the way toward the use of HSCG as a food supplement.
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Affiliation(s)
- Lucia Panzella
- Department of Chemical Sciences, University of Naples "Federico II" , Via Cintia 4, I-80126 Naples, Italy
| | - Sergio Pérez-Burillo
- Departmento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada , Campus Universitario de Cartuja, 18071 Granada, Spain
| | - Silvia Pastoriza
- Departmento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada , Campus Universitario de Cartuja, 18071 Granada, Spain
| | - María Ángeles Martín
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC) , José Antonio Novais 10, 28040 Madrid, Spain
| | - Pierfrancesco Cerruti
- Institute for Polymers, Composites and Biomaterials (IPCB), National Research Council of Italy (CNR) , Via Campi Flegrei 34, I-80078 Pozzuoli, Italy
| | - Luis Goya
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC) , José Antonio Novais 10, 28040 Madrid, Spain
| | - Sonia Ramos
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC) , José Antonio Novais 10, 28040 Madrid, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada , 18071 Granada, Spain
| | - Alessandra Napolitano
- Department of Chemical Sciences, University of Naples "Federico II" , Via Cintia 4, I-80126 Naples, Italy
| | - Marco d'Ischia
- Department of Chemical Sciences, University of Naples "Federico II" , Via Cintia 4, I-80126 Naples, Italy
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Hinojosa-Nogueira D, Muros J, Rufián-Henares JA, Pastoriza S. New Method To Estimate Total Polyphenol Excretion: Comparison of Fast Blue BB versus Folin-Ciocalteu Performance in Urine. J Agric Food Chem 2017; 65:4216-4222. [PMID: 28474524 DOI: 10.1021/acs.jafc.7b01000] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Polyphenols are bioactive substances of vegetal origin with a significant impact on human health. The assessment of polyphenol intake and excretion is therefore important. The Folin-Ciocalteu (F-C) method is the reference assay to measure polyphenols in foods as well as their excretion in urine. However, many substances can influence the method, making it necessary to conduct a prior cleanup using solid-phase extraction (SPE) cartridges. In this paper, we demonstrate the use of the Fast Blue BB reagent (FBBB) as a new tool to measure the excretion of polyphenols in urine. Contrary to F-C, FBBB showed no interference in urine, negating the time-consuming and costly SPE cleanup. In addition, it showed excellent linearity (r2 = 0.9997), with a recovery of 96.4% and a precision of 1.86-2.11%. The FBBB method was validated to measure the excretion of polyphenols in spot urine samples from Spanish children, showing a good correlation between polyphenol intake and excretion.
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Affiliation(s)
- Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Facultad de Farmacia and ‡Instituto de Investigación Biosanitaria (ibs.GRANADA), Universidad de Granada , Campus Universitario de Cartuja, 18071 Granada, Spain
| | - Joaquín Muros
- Departamento de Nutrición y Bromatología, Facultad de Farmacia and ‡Instituto de Investigación Biosanitaria (ibs.GRANADA), Universidad de Granada , Campus Universitario de Cartuja, 18071 Granada, Spain
| | - José A Rufián-Henares
- Departamento de Nutrición y Bromatología, Facultad de Farmacia and ‡Instituto de Investigación Biosanitaria (ibs.GRANADA), Universidad de Granada , Campus Universitario de Cartuja, 18071 Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Facultad de Farmacia and ‡Instituto de Investigación Biosanitaria (ibs.GRANADA), Universidad de Granada , Campus Universitario de Cartuja, 18071 Granada, Spain
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Abstract
Green tea has been consumed for centuries in Japan, China and Morocco.
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Affiliation(s)
- S. Pastoriza
- Departamento de Nutrición y Bromatología
- Facultad de Farmacia
- Campus de Cartuja S/N
- 18071
- Universidad de Granada
| | - M. Mesías
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC)
- Madrid
- Spain
| | - C. Cabrera
- Departamento de Nutrición y Bromatología
- Facultad de Farmacia
- Campus de Cartuja S/N
- 18071
- Universidad de Granada
| | - J. A. Rufián-Henares
- Departamento de Nutrición y Bromatología
- Facultad de Farmacia
- Campus de Cartuja S/N
- 18071
- Universidad de Granada
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35
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Pastoriza S, Rufián-Henares JÁ, García-Villanova B, Guerra-Hernández E. Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems. Foods 2016; 5:E86. [PMID: 28231180 PMCID: PMC5302425 DOI: 10.3390/foods5040086] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 11/26/2016] [Accepted: 12/02/2016] [Indexed: 11/30/2022] Open
Abstract
Enteral formulas are foods designed for medical uses to feed patients who are unable to eat normally. They are prepared by mixing proteins, amino acids, carbohydrates and fats and submitted to sterilization. During thermal treatment, the Maillard reaction takes place through the reaction of animo acids with reducing sugars. Thus, although glutamine and arginine are usually added to improve the nutritional value of enteral formulas, their final concentration may vary. Thus, in the present paper the early, intermediate, and advanced states of the Maillard reaction were studied in model systems by measuring loss of free amino acids through the decrease of fluorescence intensity with o-phtaldialdehyde (OPA), 5-Hydroximethylfurfural (HMF), furfural, glucosylisomaltol, fluorescence, and absorbance at 420 nm. The systems were prepared by mixing glutamine or arginine with dextrinomaltose (similar ingredients to those used in special enteral formula), and heated at 100 °C, 120 °C and 140 °C for 0 to 30 min. The recorded changes in the concentration of furanic compounds was only useful for longer heating times of high temperatures, while absorbance and fluorescence measurements were useful in all the assayed conditions. In addition, easiness and sensitivity of absorbance and fluorescence make them useful techniques that could be implemented as indicators for monitoring the manufacture of special enteral formulas. Glucosylisomaltol is a useful indicator to monitor the manufacture of glutamine-enriched enteral formulas.
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Affiliation(s)
- Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18071 Granada, Spain.
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Investigación Biosanitariaibs.GRANADA, Universidad de Granada, 18071 Granada, Spain.
| | - Belén García-Villanova
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18071 Granada, Spain.
| | - Eduardo Guerra-Hernández
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18071 Granada, Spain.
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Roncero-Ramos I, Pastoriza S, Navarro MP, Delgado-Andrade C. Assessing the effects of model Maillard compound intake on iron, copper and zinc retention and tissue delivery in adult rats. Food Funct 2016; 7:164-70. [PMID: 26593232 DOI: 10.1039/c5fo00790a] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The behaviour of dietary Maillard reaction compounds (MRP) as metal chelating polymers can alter mineral absorption and/or retention. Our aim in this study was to analyse the long-term effects of the consumption of model MRP from glucose-lysine heated for 90 min at 150 °C (GL) on iron, copper and zinc whole-body retention and tissue delivery. For 88 days, weaning rats were fed a Control diet or one containing 3% GL, until reaching the adult stage. During the experimental period a mineral balance was conducted to investigate the mineral retention. At day 88, the animals were sacrificed, blood was drawn for haemoglobin determination and some organs were removed. Copper and zinc balances were unaffected (Cu: 450 vs. 375 μg; Zn: 6.7 vs. 6.2 mg for Control and GL groups, respectively) and no change was observed in whole-body delivery. Iron retention, too, was unaltered (11.2 mg for Control and GL groups) but due to the tendency toward decreased body weight in the GL group (248 vs. 233 g for the Control and GL groups), whole-body iron concentration was 13% higher in the GL group than in the Control group. Absorbed iron accumulated particularly in the liver (144 vs. 190 μg g(-1) for the Control and GL groups), thus reducing haemoglobin levels. The long-term intake of MRP induced iron accumulation in the body but this did not result in enhanced iron functionality, since the haemoglobin concentration declined. Taking into account the findings of our research group's studies of young and adult rats, we now corroborate the hypothesis that the negative effect of GL MRP consumption on iron functionality takes place regardless of the animals' stage of life.
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Affiliation(s)
- Irene Roncero-Ramos
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín, CSIC, 18100, Armilla, Granada, Spain.
| | - Silvia Pastoriza
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín, CSIC, 18100, Armilla, Granada, Spain.
| | - M Pilar Navarro
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín, CSIC, 18100, Armilla, Granada, Spain.
| | - Cristina Delgado-Andrade
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín, CSIC, 18100, Armilla, Granada, Spain.
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Arques MC, Pastoriza S, Delgado-Andrade C, Clemente A, Rufián-Henares JA. Relationship between Glycation and Polyphenol Content and the Bioactivity of Selected Commercial Soy Milks. J Agric Food Chem 2016; 64:1823-1830. [PMID: 26878080 DOI: 10.1021/acs.jafc.6b00181] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Soy milk is a health-promoting beverage of which consumption is steadily expanding. Different bioactivities have been associated with soy products such as antioxidant capacity, anti-inflammatory properties, or decrease of cancer development risk. These activities have been related to the presence of several compounds, including polyphenols and serine protease inhibitors, although factors influencing such activities have been scarcely studied. In this study, we have determined the antioxidant capacity (ABTS and FRAP methods measured with the global antioxidant response, GAR protocol), total phenolic content, serine protease inhibitory activity, and presence of heat damage indicators in commercial soy milks. Polyphenols were primarily responsible for the antioxidant capacity of soy milks, increasing their concentration after digestion. Glycation under heat treatment might be responsible for decreasing protease inhibitory activities in soy milks. The results obtained support a role for furosine, a known marker of Maillard reaction and glycation, as a potential indicator to monitor both thermal treatment and effects on protease inhibitory activities in soy milk. The contribution of soy milk consumption to the daily intake of antioxidants and serine protease inhibitory activities is discussed.
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Affiliation(s)
- M Carmen Arques
- Departamento Fisiología y Bioquı́mica de la Nutrición Animal, Estación Experimental del Zaidin (EEZ-CSIC) , 18008 Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatologı́a, Facultad de Farmacia, Campus de Cartuja, Universidad de Granada , 18071 Granada, Spain
| | - Cristina Delgado-Andrade
- Departamento Fisiología y Bioquı́mica de la Nutrición Animal, Estación Experimental del Zaidin (EEZ-CSIC) , 18008 Granada, Spain
| | - Alfonso Clemente
- Departamento Fisiología y Bioquı́mica de la Nutrición Animal, Estación Experimental del Zaidin (EEZ-CSIC) , 18008 Granada, Spain
| | - José A Rufián-Henares
- Departamento de Nutrición y Bromatologı́a, Facultad de Farmacia, Campus de Cartuja, Universidad de Granada , 18071 Granada, Spain
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Pastoriza S, Rufián-Henares JÁ, Delgado-Andrade C. Effects of long-term consumption of standard diets including glucose–lysine model glycated compounds on the antioxidant status of adult rats. Food Chem 2015; 183:283-90. [DOI: 10.1016/j.foodchem.2015.03.038] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Revised: 02/19/2015] [Accepted: 03/11/2015] [Indexed: 10/23/2022]
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Jiménez-Zamora A, Pastoriza S, Rufián-Henares JA. Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.031] [Citation(s) in RCA: 119] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pastoriza S, Roncero-Ramos I, Rufián-Henares JÁ, Delgado-Andrade C. Antioxidant balance after long-term consumption of standard diets including bread crust glycated compounds by adult rats. Food Res Int 2014; 64:106-113. [DOI: 10.1016/j.foodres.2014.06.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2014] [Revised: 05/29/2014] [Accepted: 06/04/2014] [Indexed: 01/19/2023]
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Roncero-Ramos I, Pastoriza S, Pilar Navarro M, Delgado-Andrade C. Consumption of model maillard reaction products has no significant impact on Ca and Mg retention or on tissue distribution in rats. INT J VITAM NUTR RES 2013; 83:246-53. [PMID: 25008015 DOI: 10.1024/0300-9831/a000167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Our aim was to analyze the influence of the prolonged consumption of Maillard reaction prod-ucts (MRPs) from the glucose-lysine model system, on calcium and magnesium bioavailability and on tissue distribution in female rats. A long-term study (88 days) was conducted, in which two groups of rats (n = 12) were fed either a Control diet or one including 3 % glucose-lysine MRPs (GL90 diet). During the experimental period, the global balance was determined; calcium apparent absorption, retention, and bioavailability were stable after consumption of the assayed MRPs (37 % and 38 % for the Control and GL90 groups, respectively). Consequently, there was no change in calcium tissue distribution. During the final week, an additional balance was performed, following urine and feces collection, which showed calcium bioavailability to be stable. During the same period, magnesium apparent absorption and retention increased, leading to higher digestibility and bioavailability. However, these variations could be isolated events of little significance, since overall there were no variations in magnesium body content or retention (73 mg and 75 mg for the Control and GL90 groups, respectively). This conclusion was supported by the stability of the magnesium content and its concentration in the organs. These findings are in line with those of previous studies, which have reported the low affinity of these metals to form MRP complexes.
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Affiliation(s)
- Irene Roncero-Ramos
- Instituto de Nutrición Animal (INAN), Estación Experimental del Zaidín (EEZ), CSIC, Granada, Spain
| | - Silvia Pastoriza
- Instituto de Nutrición Animal (INAN), Estación Experimental del Zaidín (EEZ), CSIC, Granada, Spain
| | - M Pilar Navarro
- Instituto de Nutrición Animal (INAN), Estación Experimental del Zaidín (EEZ), CSIC, Granada, Spain
| | - Cristina Delgado-Andrade
- Instituto de Nutrición Animal (INAN), Estación Experimental del Zaidín (EEZ), CSIC, Granada, Spain
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Pastoriza S, Delgado-Andrade C, Haro A, Rufián-Henares J. A physiologic approach to test the global antioxidant response of foods. The GAR method. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.009] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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