Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

This research was funded by grant PID2019-107650RB-C21 funded by MCIN/AEI/ 10.13039/501100011033 (Agencia Estatal de Investigacion del Ministerio de Ciencia e Innovacion, Spain), and by grant 119RT0S67 funded by CYTED (Programa Iberoamericano de Ciencia y Tecnologia para el Desarrollo).Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles of such bread. The UPLC-MS/MS analysis showed that quinoa bread, made with 25% quinoa flour of a black variety, presented more compounds than refined-wheat bread, and levels were remarkably higher in many cases. Consequently, the quinoa bread presented clearly improved polyphenolic content than the wheat bread (12.8-fold higher considering the sum of extractable and hydrolyzable polyphenols), as supported by greater antioxidant activity (around 3-fold). The predominant compounds in the extractable fraction of quinoa bread were p-hydroxybenzoic acid and quercetin (50- and 64-fold higher than in wheat bread, respectively) and rutin (not detected in wheat bread), while ferulic and sinapic acids were the most abundant compounds in the hydrolyzable fraction (7.6- and 13-fold higher than in wheat bread, respectively). The bread-making impact was estimated, and a different behavior for phenolic acids and flavonoids was observed. Extractable phenolic acids were the compounds that decreased the most; only 2 of 12 compounds were enhanced (p-hydroxybenozoic and rosmarinic acid with increments of 64% and 435%, respectively). Flavonoids were generally less affected, and their concentrations considerably rose after the bread-making process (7 of the 13 compounds were enhanced in the extractable fraction) with especially noticeably increases in some cases; e.g., apigenin (876%), kaempferol (1304%), luteolin (580%) and quercetin (4762%). Increments in some extractable flavonoids might be explained as a consequence of the release of the corresponding hydrolyzable forms. The present study provides new information on the suitability of quinoa-containing bread as a suitable vehicle to enhance polyphenols intake and, hence, the antioxidant activity in daily diets.Agencia Estatal de Investigacion del Ministerio de Ciencia e Innovacion, Spain PID2019-107650RB-C21 MCIN/AEI/ 10.13039/501100011033CYTED (Programa Iberoamericano de Ciencia y Tecnologia para el Desarrollo) 119RT0S6

La exposición de la cavidad oral a vinos de diferente composición no volátil cambia la composición de la saliva y afecta a la liberación intraoral de aroma en condiciones in vivo

Este libro recoge el amplio y significativo elenco de estudios recientemente realizados por los grupos de investigación de la red GIENOL (Grupos de investigación enológica).La liberación intraoral del aroma puede estar relacionada con la persistencia del aroma de los vinos, una propiedad importante en su definición de calidad. Para comprobar si esta capacidad se ve afectada por los cambios que se producen en la composición de la saliva tras la exposición de la cavidad oral al vino, en este trabajo se han empleado condiciones in vivo para evaluar mediante la técnica de intra oral HS‐SPME la cantidad de aroma liberado en la cavidad oral de tres individuos tras la administración de vinos aromatizados con seis compuestos odorantes y diferente composición no volátil (blanco, tinto joven y tinto crianza). A su vez, se ha comprobado su relación con los cambios que se producen en la composición de la saliva (flujo, pH, proteínas y polifenoles). Los resultados señalan diferencias interindividuales en la cantidad del aroma liberado que podrían estar relacionadas con las diferencias en el contenido de proteínas totales y la disminución en el pH de la saliva que son más importantes en el caso de la exposición a los vinos tinto joven y blanco. Estos resultados indican la importancia de considerar tanto los factores composicionales del vino como los fisiológicos (saliva) para explicar la persistencia y percepción prolongada del aroma tras el consumo.Los autores agradecen al MINECO la financiación del proyecto AGL2012‐40172‐C02‐01.Peer Reviewe

Evaluación de las propiedades probióticas de bacterias lácticas de origen enológico

[ES]: En este trabajo se ha evaluado la resistencia a la saliva, al medio ácido y a las sales biliares de once cepas de origen enológico pertenecientes a Lactobacillus spp., Pediococcus spp., y Oenococcus oeni, además de dos cepas probióticas de referencia. Las cepas de Lactobacillus y Pediococcus mostraron una alta resistencia a la lisozima (> 80 %), y todas sobrevivieron a las sales biliares y a bajos valores de pH (pH 1.8), lo que sugiere una buena adaptación de estas cepas a las condiciones gastrointestinales. También se evaluó su capacidad para adherirse a la mucosa intestinal y para inhibir la adhesión de Escherichia coli a células epiteliales del intestino. En particular, la cepa P. pentosaceus cIAL-86 mostró un alto porcentaje de adherencia a las células intestinales (> 12 %), incluso superior al mostrado por las cepas probióticas de referencia, y una alta actividad anti-adhesión de E. coli cIAL-153 (> 30 %).[EN]: In this study, the saliva, acid and bile resistance of eleven enological strains of Lactobacillus spp., Pediococcus spp., and Oenococcus oeni, as well as two probiotic reference strains were evaluated. Lactobacillus and Pediococcus strains showed high resistance to lysozyme (> 80 %) and all were capable of surviving at bile salts and low pH values (pH 1.8), suggesting a good adaptation to gastrointestinal conditions. The ability of these strains to adhere to the intestinal mucosa and the inhibition of the adhesion of Escherichia coli to intestinal cells were also evaluated. In particular, P. pentosaceus cIAL-86 showed a high percentage of adhesion to intestinal cells (> 12 %), even higher than that shown by the reference probiotic strains, and a high anti-adhesion activity against E. coli cIAL-153 (> 30 %).Este trabajo ha sido financiado por el Ministerio de Economía y Competitividad (Proyectos AGL2012-04172-C02-01, PRI-PIBAR-2011-1358 y Consolider Ingenio 2010 FUN-C-FOOD CSD2007-00063), la Comunidad Autónoma de Madrid (ALIBIRD P2009/AGR-1469) y el INIA (proyecto RM2011-00003-00-00). A. García Ruiz es beneficiaria de una beca del Instituto DanonePeer Reviewe

Anti-adhesive activity of cranberry phenolic compounds and their microbial-derived metabolites against uropathogenic Escherichia coli in bladder epithelial cell cultures

This is an open access article distributed under the Creative Commons Attribution License.-- This article belongs to the Special Issue Phenolics and Polyphenolics 2015.Cranberry consumption has shown prophylactic effects against urinary tract infections (UTI), although the mechanisms involved are not completely understood. In this paper, cranberry phenolic compounds and their potential microbial-derived metabolites (such as simple phenols and benzoic, phenylacetic and phenylpropionic acids) were tested for their capacity to inhibit the adherence of uropathogenic Escherichia coli (UPEC) ATCC®53503™ to T24 epithelial bladder cells. Catechol, benzoic acid, vanillic acid, phenylacetic acid and 3,4-dihydroxyphenylacetic acid showed anti-adhesive activity against UPEC in a concentration-dependent manner from 100-500 µM, whereas procyanidin A2, widely reported as an inhibitor of UPEC adherence on uroepithelium, was only statistically significant (p < 0.05) at 500 µM (51.3% inhibition). The results proved for the first time the anti-adhesive activity of some cranberry-derived phenolic metabolites against UPEC in vitro, suggesting that their presence in the urine could reduce bacterial colonization and progression of UTI.This work was funded by the Ministry of Economy and Competitiveness (MINECO) (Projects AGL-2010-17499 and AGL2012-40172-C02-01) and the Comunidad Autónoma de Madrid (Project ALIBIRD S2013/ABI-2728), Spain. Adelaida Esteban-Fernández would like to thank the MINECO-FPI program for her research contract.We acknowledge the support of the publication fee by the CSIC Open Access Publication Support Initiative through its Unit of Information Resources for Research (URICI).Peer Reviewe

Cranberry-derived phenolic metabolites and urinary tract infections

Resumen del póster presentado a la 7th International Conference on Polyphenols and Health, celebrada en Tours (Francia) del 27 al 30 de octubre de 2015.The beneficial effects of cranbeny products against urinary tract infections (UTIs) have been attributed, at least partly, to their A-type proanthocyanidin (PAC) content. A-type PACs have shown uropathogenic Escherichia coli (UPEC)-anti-adhesive activity, although they are unlikely to appear in urine at relevant concentrations as they are poorly absorbed. One leading hypothesis is that PAC-derived metabolites present in urine would operate in the phase of UPEC adyherence to uroepithelial cells, preventing bacterial colonization. In addition to this, and as it is becoming evident that the intestine is a reservoir for uropathogenic bacteria, other hypothesis is that. A-type proanthocyanidins specifically decrease the transient intestinal colonisation b UPEC, consequently reducing the risk of UTI incidence. In any case, gut microbiota (and its inter-individual variability) seems to be an important factor to be considered. In this communication, we summarize our results from different approaches aimed to look into the mechanisms that are behind the protedive action of cranberry polyphenols against ITUs: 1)in vitro fermentations of cranbeny polyphenols with colonic microbiota, that were performed to access the microbial-derived metabolic profile of cranbeny polyphenols as well as their effect on gut microbiota survival, 2) an in vivo trial with model mouse intraurethral-inoculated wilh UPEC, that evaluated the effectiveness of cranbeny supplementation in bacterial infection as well as its impact on faecal phenolic metabolism and faecal microbiota, 3) testing the UPEC-antiadhesive capacity of cranbeny phenolic compounds and their metabolites in bladder epithelial cell culíures, and 4) ex vivo studies of UPEC-antiadhesive capacity of mice mines collected after cranbeny supplementation.Ministry of Economy and Competitiveness (MiNECO) (Projects AGL-2010-17499 and AGL2012-40172-C02-01) and the Comunidad Autónoma de Madrid (Project ALIBIRD S2013/ABI-2728), Spain.Peer Reviewe

Evaluación del metabolismo colónico de un vino tinto mediante el empleo de un nuevo modelo de simulación gastrointestinal dinámico (SIMGI)

Este libro recoge el amplio y significativo elenco de estudios recientemente realizados por los grupos de investigación de la red GIENOL (Grupos de investigación enológica).Los polifenoles del vino pueden influir positivamente en la salud del hombre modificando la actividad metabólica y/o composición de la microbiota intestinal. El objetivo de este trabajo ha sido evaluar el metabolismo colónico de un vino tinto mediante el empleo de un nuevo modelo de simulación dinámico del tracto gastrointestinal (denominado SIMGI), utilizando heces humanas de donantes sanos (n=2). Para los tres compartimentos del colon ‐ascendente, transverso y descendente‐ se llevó a cabo la monitorización de diferentes parámetros metabólicos (compuestos fenólicos del vino y sus metabolitos, ion amonio y ácidos grasos de cadena corta (SCFA)) y microbiológicos (recuentos, qPCR), incluyendo la comparativa tras la alimentación del sistema con vino sintético (sin polifenoles). Los resultados mostraron que la ingesta moderada de vino activaba el metabolismo de la microbiota colónica. Se encontraron aumentos significativos para los ácidos gálico, protocatéquico, 3‐Ometilgálico, 4‐hidroxibenzoico, 3,4‐dihidroxifenilpropiónico, vainillínico, siríngico, y salicílico después de la alimentación con vino. Simultáneamente, se observó una disminución en la formación del ion amonio y un incremento en la proporción del ácido butanoico. A nivel microbiológico, los principales cambios tuvieron lugar en el colon ascendente. En conclusión, estos resultados ponen de manifiesto que el vino modula la actividad metabólica de la microbiota intestinal in vitro, y demuestran la utilidad del SIMGI como modelo de simulación gastrointestinal dinámico.Este trabajo ha sido financiado por el MINECO a través del proyecto AGL2012‐40172‐C02‐01, el Programa de la Comunidad Madrid ALIBIRD‐CM S2013/ABI ‐2728 y el Proyecto Intramural CSIC 201270E065.Peer Reviewe

Some contributions to the study of oenological lactic acid bacteria through their interaction with polyphenols

Probiotic features and the ability of two oenological lactic acid bacteria strains (Pediococcus pentosaceus CIAL‐86 and Lactobacillus plantarum CIAL‐121) and a reference probiotic strain (Lactobacillus plantarum CLC 17) to metabolize wine polyphenols are examined. After summarizing previous results regarding their resistance to lysozyme, gastric juice and bile salts, the three strains were assessed for their ability to release phenolic metabolites after their incubation with a wine phenolic extract. Neither of the two bacteria were able to metabolize wine polyphenols, at least in the conditions used in this study, although a certain stimulatory effect on bacterial growth was observed in the presence of a wine‐derived phenolic metabolite (i.e., 3,4‐dihydroxyphenylacetic acid) and a wine phenolic compound (i.e., (+) ‐catechin). Bacteria cell‐free supernatants from the three strains delayed and inhibited almost completely the growth of the pathogen E. coli CIAL‐153, probably due to the presence of organic acids derived from the bacterial metabolism of carbohydrates. Lastly, the three strains showed a high percentage of adhesion to intestinal cells, and pre‐incubation of Caco‐2 cells with bacteria strains prior to the addition of E. coli CIAL‐153 produced a notable inhibition of the adhesion of E. coli to the intestinal cells.The study was supported by the projects AGL2012-40172-C02-01 and AGL2015-64522-C2-1-R of the Spanish Ministry of Economy and Competitiveness (MINECO) and ALIBIRD S2013/ABI-2728 of the Comunidad de Madrid, as well as COST Action POSITIVe FA1403. IG-S is the recipient of an FPU contract from the Spanish Ministry of Education. AE-F is the recipient of an FPI contract from the Spanish MINECO (Project AGL2012-40172-C02-01). We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI).We acknowledge the support of the publication fee by the CSIC Open Access Publication Support Initiative through its Unit of Information Resources for Research (URICI)

Comparative effects of A- and B-type proanthocyanidins in the prevention of urinary tract infection in mice

Resumen del póster presentado a la VI International Conference on Polyphenols and Health celebrada en Buenos Aires (Argentina) del 16 al 19 de octubre de 2013.Consumption of cranberry (Vaccinium macrocarpum) is widely recommended forprophylaxis against urinary tract infections (UTI) in women. Among cranberry components, A-type proanthocyanins would be implicated in these preventive effects against UTI. However, proanthocyanidins are poorly absorbed in the small intestine, but subjected to extensive biotransformation in the colon, although studies are almost restricted to B-type proanthocyanidins. Therefore, the hypothesis of this study is that urinary metabolome from of A-type and B-type proanthocyanidins-mainly derived from their colonic catabolism-differ,and only metabolites from the A-type procyanidins have protective effects against UTI. To test this hypothesis, JAXc3H/OuJ female mice previously fed with specific diet (control, 1% cranberry extract and 1% grape seed extract) for 2 weeks, were inoculated with the uropathogenic E. coli (ATCC 53503™) to provoke infection, and maintained 2 weeks more before being sacrificed. Urine samples were collected at different times and subjected to E.coli counting, leukocytary esterase and nitrites analyses, and mieloperoxidase task. Samples of kidney and bladder tissues were also collected for E. coli counting and histopathologic analysis. Additionally, the capacity of the urine samples to inhibit bacterial adherence was tested in the T24 bladder cell line (ATCC HTB4 ™).Peer reviewe

Demuestran el potencial probiótico de las bacterias lácticas presentes en el vino

Científicos del Instituto de Investigación en Ciencias de la Alimentación (CIAL), centro mixto UAM-CSIC, han logrado caracterizar 11 bacterias de origen enológico con potenciales propiedades probióticas. El trabajo abre nuevas oportunidades para seleccionar microorganismos con la capacidad de mejorar la fermentación en el proceso de vinificación, y ofrecer además beneficios nutricionales.Peer Reviewe

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed