Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)

The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption

Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica)

This study aims to investigate whether heat treatment applied to cactus cladodes influences the bioaccessibility of their (poly)phenolic compounds after simulated gastric and intestinal digestion. A total of 45 (poly)phenols were identified and quantified in raw and cooked cactus cladodes by ultra high performance liquid chromatography photodiode array detector high resolution mass spectrometry. Both flavonoids (60-68% total), mainly isorhamnetin derivatives, and phenolic acids (32-40%) with eucomic acids as the predominant ones significantly ( p < 0.05) increased with microwaving and griddling processes. After in vitro gastrointestinal digestion, 55-64% of the total (poly)phenols of cooked cactus cladodes remained bioaccessible versus 44% in raw samples. Furthermore, digestive conditions and enzymes degraded or retained more flavonoids (37-63% bioaccessibility) than phenolic acids (56-87% bioaccessibility). Microwaved cactus cladodes contributed the highest amount of (poy)phenols (143.54 mg/g dm) after gastrointestinal process, followed by griddled samples (133.98 mg/g dm), showing the highest antioxidant capacity. Additionally, gastrointestinal digestion induced isomerizations among the three stereoisomeric forms of piscidic and eucomic acids

Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation

Black carrot has been attracting increasing thanks to its high bioactive compound content. This study presents the polyphenol bio-accessibility of black carrot and two derived products (black carrot snack (BC snack) and black carrot seasoning (BC seasoning)) after in vitro gastrointestinal digestion and colonic fermentation. Additionally, antioxidant activity was measured by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays. Nine flavonoids and eight anthocyanins were determined by ultra high-performance liquid chromatography high resolution mass spectrometry (UHPLC-HRMS) analysis, the predominant compounds being the hydroxycinnamic acids 3-O-feruloylquinic acid, 4-O-feruloylquinic acid and chlorogenic acid. The BC snack (108 µmol/g DW) presented the highest total polyphenol content, followed by BC seasoning (53 µmol/g DW) and black carrot (11.4 µmol/g DW). The main polyphenols still bio-accessible after in vitro digestion were the hydroxycinnamic acids, with mean recovery rates of 113 % for black carrot, 69% for BC snack and 81% for BC seasoning. The incubation of black carrot and its derived products with human faecal bacterial resulted in the complete degradation of anthocyanins and in the formation of mainly 3-(4′-hydroxyphenyl)propanoic acid as the major catabolic event. In conclusion, our results suggest that the black carrot matrix impacts significantly affects the bio-accessibility of polyphenols and, therefore, their potential health benefits

Cactus cladodes (Opuntia ficus-indica) as a dietary source of bioaccessible (poly)phenols: effect of heat treatment, gastrointestinal digestion and human gut microbiota action, and bioactivity in colon

Cactus (Opuntia ficus-indica Mill.) cladodes, commonly eaten as a fresh or cooked vegetable, present a great amount of (poly)phenolic compounds which can be modified by cooking treatments, gastrointestinal digestion and the human gut microbiota. Likewise, (poly)phenols could be able to exert their biological activity into the colon cells. Therefore, the main aim of this work was to evaluate the impact of heat treatment (boiling, microwaving, griddling, and frying in olive and soybean oils) on nutritional composition, antioxidant capacity and (poly)phenols profile of cactus cladodes, as well as their bioaccessibility after an in vitro gastrointestinal digestion and colonic fermentation. Moreover, the potential biological activity of colonic fermented cactus cladodes in HT29 colon cells was assessed. Previously, the extraction method of (poly)phenolic compounds with several solvents and conditions was optimized, selecting a combination of methanol, acetone and water as the best one. In addition, acid hydrolysis conditions were also optimized in order to identify and quantify (poly)phenol aglycones by HPLC-DAD analysis. Culinary processes, except boiling, increased soluble and insoluble fibre up to 5.0 g/100 g, becoming cactus cladodes a good fibre source. Likewise, heat treatments increased the total phenolic content measured by Folin-Ciocalteu in cactus cladodes, except in boiled ones due to the leaching losses. A total of 45 (poly)phenols were identified and quantified in raw and cooked cactus cladodes by UHPLC-PDA-HR-MS, predominating flavonoids (60&#8722;68% total), mainly isorhamnetin derivatives, and phenolic acids (32&#8722;40%) with eucomic acids as the predominant ones. Microwaving (1.4-fold) and griddling (1.2-fold) increased the total amount of compounds while both frying (0.6-fold) and boiling (0.9-fold) produced a decrease. Additionally, antioxidant capacity was measured, which was also increased after cooking treatments applied. Gastrointestinal digestion significantly (p<0.05) decreased (poly)phenolic compounds showing flavonoids a higher retention or degradation (37&#8722;63% bioaccessibility) than phenolic acids (56&#8722;87% bioaccessibility). Furthermore, gastrointestinal digestion induced isomerizations among piscidic and eucomic acids. The human gut microbiota also produced a higher degradation in flavonoids than in phenolic acids. However, some compounds still remained after 24 h of colonic fermentation, being eucomic acid as the most relevant. Cactus cladodes after the action of colonic microbiota showed an antigenotoxic effect on HT29 colon cells, reducing the H2O2-induced DNA damage

Cactus cladodes (Opuntia ficus-indica) as a dietary source of bioaccessible (poly)phenols: effect of heat treatment, gastrointestinal digestion and human gut microbiota action, and bioactivity in colon

Cactus (Opuntia ficus-indica Mill.) cladodes, commonly eaten as a fresh or cooked vegetable, present a great amount of (poly)phenolic compounds which can be modified by cooking treatments, gastrointestinal digestion and the human gut microbiota. Likewise, (poly)phenols could be able to exert their biological activity into the colon cells. Therefore, the main aim of this work was to evaluate the impact of heat treatment (boiling, microwaving, griddling, and frying in olive and soybean oils) on nutritional composition, antioxidant capacity and (poly)phenols profile of cactus cladodes, as well as their bioaccessibility after an in vitro gastrointestinal digestion and colonic fermentation. Moreover, the potential biological activity of colonic fermented cactus cladodes in HT29 colon cells was assessed. Previously, the extraction method of (poly)phenolic compounds with several solvents and conditions was optimized, selecting a combination of methanol, acetone and water as the best one. In addition, acid hydrolysis conditions were also optimized in order to identify and quantify (poly)phenol aglycones by HPLC-DAD analysis. Culinary processes, except boiling, increased soluble and insoluble fibre up to 5.0 g/100 g, becoming cactus cladodes a good fibre source. Likewise, heat treatments increased the total phenolic content measured by Folin-Ciocalteu in cactus cladodes, except in boiled ones due to the leaching losses. A total of 45 (poly)phenols were identified and quantified in raw and cooked cactus cladodes by UHPLC-PDA-HR-MS, predominating flavonoids (60&#8722;68% total), mainly isorhamnetin derivatives, and phenolic acids (32&#8722;40%) with eucomic acids as the predominant ones. Microwaving (1.4-fold) and griddling (1.2-fold) increased the total amount of compounds while both frying (0.6-fold) and boiling (0.9-fold) produced a decrease. Additionally, antioxidant capacity was measured, which was also increased after cooking treatments applied. Gastrointestinal digestion significantly (p<0.05) decreased (poly)phenolic compounds showing flavonoids a higher retention or degradation (37&#8722;63% bioaccessibility) than phenolic acids (56&#8722;87% bioaccessibility). Furthermore, gastrointestinal digestion induced isomerizations among piscidic and eucomic acids. The human gut microbiota also produced a higher degradation in flavonoids than in phenolic acids. However, some compounds still remained after 24 h of colonic fermentation, being eucomic acid as the most relevant. Cactus cladodes after the action of colonic microbiota showed an antigenotoxic effect on HT29 colon cells, reducing the H2O2-induced DNA damage

Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity

The bioactivity of (poly)­phenols from a food is an interplay between the cooking methods applied and the interaction of the food with the gastrointestinal tract. The (poly)­phenolic profile and biological activity of raw and cooked cactus (Opuntia ficus-indica Mill.) cladodes following in vitro digestion and colonic fermentation were evaluated. Twenty-seven (poly)­phenols were identified and quantified by HPLC-ESI-MS, with piscidic acid being the most abundant. Throughout the colonic fermentation, flavonoids showed more degradation than phenolic acids, and eucomic acid remained the most relevant after 24 h. The catabolite 3-(4-hydroxyphenyl)­propionic acid was generated after 24 h of fermentation. Cytotoxicity, genotoxicity, and cell cycle analyses were performed in HT29 cells. Cactus colonic fermentates showed higher cell viability (≥80%) in comparison to the control fermentation with no cactus and significantly (<i>p</i> < 0.05) reduced H₂O₂-induced DNA damage in HT29 cells. Results suggest that, although phenolic compounds were degraded during the colonic fermentation, the biological activity is retained in colon cells

Estudio de la interacción hidrodinámica entre lagunas costeras y mares adyacentes mexicanos.

El litoral mexicano se caracteriza por la presencia de sistemas lagunares que soportan una gran biodiversidad y tienen un alto impacto ecológico y económico a nivel regional. Por lo tanto, resulta pertinente y relevante analizar la hidrodinámica de dichos sistemas y determinar su influencia en las zonas oceánicas adyacentes. En esta investigación proponemos analizar la hidrodinámica de dos sistemas lagunares mexicanos: el sistema lagunar Bahía Magdalena-Bahía Almeja, ubicado en el Pacifico Nororiental, y el sistema lagunar Tamiahua, localizado en la costa oriental del Golfo de México. Ambos sistemas lagunares se encuentran en la frontera tropical-subtropical del litoral mexicano; no obstante, tienen características morfológicas diferentes entre sí y colinda con ambientes oceánicos cuyas características son también diferentes. Proponemos el uso de dos modelos hidrodinámicos, uno estructurado de diferencias nitas, el Regional Ocean Modeling System (ROMS) y otro de malla no estructurada llamado Finite-Volume Community Ocean Model (FVCOM) para reproducir y analizar la dinámica de los dos sistemas lagunares de interés y analizar las interacciones entre éstos y los ambientes oceánicos circundantes. La propuesta incluye estudiar los tiempos de residencia y el tiempo medio de recambio de volumen de cada sistema, especialmente en relación a su morfología y a los forzamientos oceánicos externos. Proponemos reproducir la hidrodinámica correspondiente al periodo 1980-2015 y analizar la variación estacional e interanual de los ujos de volumen, sal, y calor y el transporte de partículas con diferentes características a través de las fronteras oceánicas. Es de especial interés analizar las características mencionadas en función de las características contrastantes de los dos sistemas lagunares, especialmente en cuanto al tamaño y características de la boca y de los ujos del océano adyacentes. Lo anterior exige una previa descripción de la circulación interna y del intercambio a través de la boca para cada sistema

Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica)

This study aims to investigate whether heat treatment applied to cactus cladodes influences the bioaccessibility of their (poly)phenolic compounds after simulated gastric and intestinal digestion. A total of 45 (poly)phenols were identified and quantified in raw and cooked cactus cladodes by ultra high performance liquid chromatography photodiode array detector high resolution mass spectrometry. Both flavonoids (60-68% total), mainly isorhamnetin derivatives, and phenolic acids (32-40%) with eucomic acids as the predominant ones significantly ( p < 0.05) increased with microwaving and griddling processes. After in vitro gastrointestinal digestion, 55-64% of the total (poly)phenols of cooked cactus cladodes remained bioaccessible versus 44% in raw samples. Furthermore, digestive conditions and enzymes degraded or retained more flavonoids (37-63% bioaccessibility) than phenolic acids (56-87% bioaccessibility). Microwaved cactus cladodes contributed the highest amount of (poy)phenols (143.54 mg/g dm) after gastrointestinal process, followed by griddled samples (133.98 mg/g dm), showing the highest antioxidant capacity. Additionally, gastrointestinal digestion induced isomerizations among the three stereoisomeric forms of piscidic and eucomic acids

Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (<i>Opuntia ficus-indica</i>)

This study aims to investigate whether heat treatment applied to cactus cladodes influences the bioaccessibility of their (poly)­phenolic compounds after simulated gastric and intestinal digestion. A total of 45 (poly)­phenols were identified and quantified in raw and cooked cactus cladodes by ultra high performance liquid chromatography photodiode array detector high resolution mass spectrometry. Both flavonoids (60–68% total), mainly isorhamnetin derivatives, and phenolic acids (32–40%) with eucomic acids as the predominant ones significantly (<i>p</i> < 0.05) increased with microwaving and griddling processes. After in vitro gastrointestinal digestion, 55–64% of the total (poly)­phenols of cooked cactus cladodes remained bioaccessible versus 44% in raw samples. Furthermore, digestive conditions and enzymes degraded or retained more flavonoids (37–63% bioaccessibility) than phenolic acids (56–87% bioaccessibility). Microwaved cactus cladodes contributed the highest amount of (poy)­phenols (143.54 mg/g dm) after gastrointestinal process, followed by griddled samples (133.98 mg/g dm), showing the highest antioxidant capacity. Additionally, gastrointestinal digestion induced isomerizations among the three stereoisomeric forms of piscidic and eucomic acids

Comprehensive rehabilitation and job reintegration of people with severe mental illness in a Latin American country: REINTEGRA study protocol

Abstract Background Despite the increasing use of comprehensive rehabilitation models for people with severe mental illness (SMI), there are still limitations to their implementation and replicability in a consensual way, particularly in Latin American countries. The REINTEGRA program aims to be a standardized model of comprehensive rehabilitation focused on psychosocial and cognitive improvement through a set of interventions on different areas of people’s functionality, with the goal of reintegrating people with SMI into the labour market. In this paper we summarize the protocol for its subsequent implementation in a mental health institution in Mexico. Method The protocol is based on a quasi-experimental, prospective longitudinal study, with a pragmatic or naturalistic control group. It will be carried out in three phases. Phase 1 consists of a series of interventions focused on psychosocial improvement; Phase 2 focuses on cognitive and behavioral improvement treatments; and Phase 3 targets psychosocial recovery through rehabilitation and reintegration into the labour market. The overall procedure will be monitored with standarized evaluations at different stages of the program. Discussion This study presents a model of integral rehabilitation of people with SMI. At the moment, one of the obstacles to overcome is the organization and procedural control of the different actors needed for its implementation (nurses, psychologists, doctors, companies, institutions, etc.). REINTEGRA will be the first comprehensive rehabilitation model that includes systematized procedures for job reinsertion for people with SMI in Mexico, which aims to be a standardized tool of easy adaptation and the replicability for other mental health centers and institutions