Revistas
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
ISSN:
0963-7486
Año:
2022
Vol.:
73
N°:
2
Págs.:
184 - 194
This study aims to evaluate whether sous-vide cooking better preserves the (poly)phenol content and profile of red and white cardoon stalks versus traditional boiling, both before and after simulated oral-gastro-intestinal digestion. Thirty one (poly)phenols were quantified in red and white cardoon by HPLC-MS/MS, phenolic acids being >95%, and 5-caffeoylquinic and 1,5-dicaffeoylquinic acids the major ones. Although both varieties showed a similar profile, raw red cardoon had 1.7-fold higher (poly)phenol content than raw white cardoon. Culinary treatments decreased (poly)phenol content, but sous-vide cooked cardoon had a greater content than the boiled one, suggesting a protective effect. After gastrointestinal digestion, (poly)phenol bioaccessibility of boiled and sous-vide cooked cardoon (52.6-90.5%) was higher than that of raw samples (0.2-0.7%), although sous-vide system no longer played a protective effect compared to boiling. In summary, red cardoon was a richer source of bioaccessible (poly)phenols than white cardoon, even sous-vide cooked or boiled.
Revista:
EUROPEAN JOURNAL OF NUTRITION
ISSN:
1436-6207
Año:
2021
Vol.:
60
N°:
2
Págs.:
677 - 689
Purpose To determine whether (poly)phenols from gastrointestinal-digested green pepper possess genoprotective properties in human colon cells and whether the application of a culinary treatment (griddling) on the vegetable influences the potential genoprotective activity. Methods (Poly)phenols of raw and griddled green pepper (Capsicum annuum L.) submitted to in vitro-simulated gastrointestinal digestion were characterized by LC-MS/MS. Cytotoxicity (MTT, trypan blue and cell proliferation assays), DNA damage and DNA protection (standard alkaline and formamidopyrimidine DNA glycosylase (Fpg)-modified comet assay) of different concentrations of (poly)phenolic extracts were assessed in colon HT-29 cells. Results A total of 32 (poly)phenolic compounds were identified and quantified in digested raw and griddled green pepper. Twenty of them were flavonoids and 12 were phenolic acids. Griddled pepper doubled the (poly)phenol concentration compared to raw; luteolin 7-O-(2-apiosyl)-glucoside and quercitrin constituted the major (poly)phenols in both extracts. Raw and griddled pepper (poly)phenolic extracts impaired cell proliferation and induced low levels of Fpg-sensitive sites, in a dose-dependent manner, even at a non-cytotoxic concentration. None of the concentrations tested induced DNA strand breaks or alkaline labile sites. Nor did they show significant genoprotection against the DNA damage induced by H2O2 or KBrO3. Conclusions Green pepper (poly)phenols did not show genoprotection against oxidatively generated damage in HT-29 cells at simulated physiological concentrations, regardless of the application, or not, of a culinary treatment (griddling). Furthermore, high concentrations of (poly)phenolic extracts induced a slight pro-oxidant effect, even at a non-cytotoxic concentration.
Revista:
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
ISSN:
1878-450X
Año:
2021
Vol.:
26
Págs.:
100415
This study assessed the influence of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC). Blanching (98 degrees C, 30 s) increased the total native chlorogenic acids content (1.2-fold vs raw cardoon), with no significant changes in DPPH antioxidant capacity, but with a decrease in ABTS antioxidant capacity (0.6-fold). Specifically, total di-caffeoylquinic acids (CQAs) increase (1.6-fold) counterbalanced the losses of 5-CQA (0.8-fold). All frying conditions (t85 degrees C = 5, 12 or 10 min, ttotal = 15, 15 or 30 min, respectively) decreased the antioxidant capacity (0.5-0.7-fold in DPPH, 0.5-0.9-fold in ABTS) of cardoon, but increased total flavonoid amount (3.6-3.7-fold) that remained at low levels. The Short (15 min) and Intense-heat Frying (t85 degrees C = 5 min) favoured the release of chlorogenic acids, particularly 5-CQA, from the food matrix. However, a longer frying process (30 min) induced an almost complete degradation of di-CQAs. Thus, it is desirable to limit the frying duration. When blanching and frying were combined, a higher thermal degradation of (poly)phenols was observed, but the Short and Intense-heat Frying remained the most suitable. This study highlights the importance of selecting optimal culinary conditions for vegetables that favour a high content on bioactive compounds and, therefore, their potential healthy properties.
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN:
0021-8561
Año:
2021
Vol.:
69
N°:
32
Págs.:
9270 - 9286
The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon after in vitro GI digestion had 0.7% bioaccessible (poly)phenols, which protected against lipopolysaccharide-induced inflammation by counteracting IL-8, IL-6, TNF-alpha, and IL-10 secretions in differentiated Caco-2 cells. Contrarily, GI-digested sous vide cardoon showed higher (poly)phenol bioaccessibility (59.8%) and exerted proinflammatory effects in Caco-2 cells. (Poly)phenols were highly metabolized during the first 8 h of in vitro fermentation, and nine catabolites were produced during 48 h of fermentation. Colonic-fermented raw and sous-vide-cooked cardoon did not show anti-inflammatory activity in HT-29 cells but presented potential prebiotic activity, comparable to the commercial prebiotic FOS, by stimulating health-promoting bacteria such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp. and by increasing the production of total SCFAs, especially acetate.
Nacionales y Regionales
Título:
Identificación y desarrollo de candidato inhibidor de HDAC6 como tratamiento frente al cáncer de colon (COLON-HDAC6)
Código de expediente:
0011-1411-2021-000097
Investigador principal:
Ana Gloria Gil Royo
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2021 GN PROYECTOS ESTRATEGICOS DE I+D 2021-2024
Fecha de inicio:
01/07/2021
Fecha fin:
31/12/2023
Importe concedido:
412.467,21€
Otros fondos:
-
Otros (PIUNA, fundaciones, contratos…)
Título:
Bioaccesibilidad y bioactividad de ingredientes y alimentos funcionales de origen vegetal: compuestos implicados, efecto de digestión gastrointestinal y microbiota, y aplicación de sistema modelo in vivo de C. elegans.
Código de expediente:
2018-09
Financiador:
UNIVERSIDAD DE NAVARRA
Convocatoria:
2020 Convocatoria PIUNA
Fecha de inicio:
01/09/2018
Fecha fin:
31/08/2021
Importe concedido:
17.000,00€