Editorial: Gastrointestinal fate and health effects of dietary antioxidants

All mammal cells possess a well-orchestrated redox system tightly connected with other metabolic processes. Many metabolic intermediaries are timely fabricated or destroyed based on their oxidation state and the type and amount of intracellular free radicals regulate the expression of multiple proteins, affecting cell metabolism and survival in a concentration-dependent manner. Also, antioxidant nutrients (e.g., vitamins, minerals, and peptides) and xenobiotics (e.g., phenolic compounds, saponins), play a major role in reducing the odds of cellular oxidative stress, by exerting direct (e.g., radical scavenging), and indirect (e.g., epigenetic action) mechanisms...truncad

Peptides released during in vitro gastrointestinal digestion from common bean (Phaseolus vulgaris L.). Transepithelial transport through Caco-2 cell monolayers

Resumen del trabajo presentado a la 5th International Conference on Food Digestion, celebrada en Rennes (Francia) del 4 al 6 de abril de 2017.Several studies prove the potential of common bean (Phaseolus vulgaris L.) as a functional food since the intake of this pulse has been related to the reduction of the prevalence of cardiovascular disease, diabetes, and obesity. Peptides released during gastrointestinal digestion after the consumption of this legume have been suggested as responsible for some of these health benefits. Thus, the objective of this study was to evaluate the potential of protein isolates obtained from common bean as a natural source of peptides with biological activity and estimate the transepithelial transport of some selected peptides. Protein isolates obtained from three common bean varieties were digested by using an internationally harmonized in vitro protocol. Samples obtained during gastric and duodenal phases were analyzed by RP-HPLC-MS/MS in order to identify the peptides released by the action of pepsin and pancreatin. In addition, a precipitation protocol with calcium chloride and ethanol was performed to identify possible phosphorylated peptides or high negatively charged peptides. Most of the identified peptides corresponded to phaseolin and legumin fragments. Furthermore, the transepithelial transport of peptides EVEPLPH and LIPPGVP was evaluated by using a Caco-2 cell monolayer model. Both peptides were found to cross through the cell monolayer with apparent permeability values (apical-to-basolateral) of 7.84 x 10(-5) cm/s and 3.76 x 10(-5) cm/s, respectively. A preliminary screening on the potential biological activity of the peptides generated during digestion was performed by using different in vitro assays. The results suggest that, upon gastrointestinal digestion, common bean can be the source of peptides with potential health benefits and some of these resistant fragments are able to cross the intestinal epithelium.Peer reviewe

Comparación del contenido fenólico, capacidad antioxidante y actividad antiinflamatoria de infusiones herbales comerciales

En la actualidad, hay un incremento en el consumo de infusiones debido a sus propiedades benéficas, las cuales se atribuyen a la presencia de compuestos fenólicos. Por lo anterior, el objetivo de este estudio fue evaluar el contenido fenólico, la capacidad antioxidante y la actividad antiinflamatoria de infusiones comerciales de hierbabuena (Mentha piperita L.), limón (Cymbopogon citratos), manzanilla (Matricaria chamomilla L.), árnica (Heterotheca inuloides) y boldo (Peumus boldus Molina) obtenidas en un supermercado en 2009. El contenido de fenoles y la capacidad antioxidante se determinaron por técnicas espectrofotométricas. Adicionalmente, la identificación y cuantificación de compuestos fenólicos también se llevó a cabo por HPLC. La actividad antiinflamatoria se evaluó mediante la inhibición de la enzima ciclooxigenasa-2 (COX-2). La infusión de boldo presentó el mayor contenido de compuestos fenólicos y la mayor capacidad antioxidante medida por la técnicas ABT, seguida de las infusiones de hierbabuena por el método de FRAP. En las infusiones evaluadas se identificaron diez diferentes compuestos, encontrándose en mayor concentración los compuestos catequina, epigalocatequina galato, ácido rosmarínico y eriocitrina. En cuanto a la capacidad inhibitoria sobre COX-2, las muestras de manzanilla y limón presentaron los mayores porcentajes de inhibición, seguida de la infusión de boldo. En general, los resultados sugieren que las infusiones comerciales de boldo y hierbabuena muestran propiedades biológicas con beneficios potenciales a la salud.Actually there is an increase on infusion consumption due their beneficial properties, which are attributable to the presence of phenolic compounds. By this reason, the aim of this study was to assess phenolic content, antioxidant capacity and anti-inflammatory capacity of commercial infusions of peppermint (Mentha piperita L.), lemon grass (Cymbopogon citratos), chamomile (Matricaria chamomilla L.), arnica (Heterotheca inuloides) and boldo (Peumus boldus Molina) obtained in supermarket in 2009. Phenols content and antioxidant capacity were defined by spectrophotometry techniques. Also, identification and quantification of phenolic compound was made by HPLC. The anti-inflammatory activity was assessed by inhibition of ciclooxigenasa-2 (COX-2) enzyme. Boldo infusion had greatest content of phenolic compounds and greater antioxidant capacity measured by ABT techniques, followed by chamomile infusions by FRAP method. In assessed infusions ten different compounds were identified, finding in higher concentration the compounds catechin, epigallocatechin gallate, rosmarinic acid and eriocitrin. As for inhibitory capacity on COX-2, chamomile and lemon samples had higher percentages of inhibition, followed by boldo infusion. In general, results suggest that boldo and peppermint commercial infusions show biological properties with potential benefits for healt

Microbial metabolites profile during in vitro human colonic fermentation of breakfast menus consumed by Mexican school children

The nutrition transition promotes the development of childhood obesity. Currently, Mexico is affected by this serious public health problem. The nutritional and functional characterization of a whole menu has a number of advantages over the study of single nutrients. Since breakfast is considered the most important meal of the day, this study aimed to evaluate the metabolite profile produced by in vitro human colonic fermentation of the isolated indigestible fraction (IF) from three different Mexican breakfast (M-B) menus (Modified “MM-B”, traditional “TM-B”, and alternative “AM-B”), previously identified as commonly consumed by Mexican schoolchildren in Nayarit State, Mexico. The M-B′s consist of egg, corn tortilla, beans (higher in TM-B), sugar and chocolate powder (higher in AM-B) and milk, combined in different proportions. The IF in all breakfasts was about 4.7–5.6 g/100 g FW, with a relatively high content of protein (≈ 21%), which might have negative physiological implications. Fermentation of IF from TM-B resulted in the largest pH decrease after 72 h (pH = 6.07), with a low short chain fatty acid (SCFA) production (0.75 to 47.23 mmol/L), but greater relative concentration of other fatty acids (FA) (C7, C8, C9). Besides, 55 volatile compounds were detected in the fermentation media by SPME-GC-MS and three principal components (PC) were identified. PC1 was influenced by SCFA production, low FA esters production (< 8C), and low volatile organic acids production. PC2 was influenced by the decrease in pH and an increase in antioxidant capacity (p < 0.0001). These results suggest that the production of different metabolites in the luminal medium may affect the pH and antioxidant status in the colon. Fermentation of IF from TM-M, assessed after 48 and 72 h, showed the highest correlation for PC2; the metabolic pattern registered for this IF maybe considered beneficial

Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products

Background and objectives: Food is the major factor driving the metabolism of the gut microbiota. In Mexico, nixtamalized corn products are widely consumed. Changes in antioxidant capacity (AOX) in 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and Ferric ion reducing antioxidant power (FRAP), pH values, short-chain fatty acid concentration, and relative metabolite production during in vitro colonic fermentation of indigestible fractions (IF) isolated from Istmo Totopos (ITs), baked corn tortillas (BCTs), and traditional corn tortillas (TCTs) were analyzed. Findings: The consumption of one piece (10 g) of any corn product may potentially maintain appreciable colonic antioxidant status (above 60 mmol TE) until 48 hr of fermentation. A portion of 10 g of corn products produces similar concentrations of acetic (3,050.43-4,181.47 mM), propionic (1,904.78-2,975.18 mM), and butyric acid (1,458.14-2,873.47 mM) at 12 hr of fermentation. Forty-six volatile compounds were also detected by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and six principal components were identified. Positive correlations were found between DPPH, acetic acid, propionic acid, and butyric acid. Conclusions: Our results suggest the colonic fermentation potential to increase bioactive compounds and antioxidant activity hence suggesting improved gut health. Additional studies are required to evaluate their in vivo effects. Significance and novelty: The study of traditional corn products will facilitate a better understanding of the potential health-promoting impact of the interactions between indigestible components of the Mexican diet and the gut metabolites

Antioxidant and antimutagenic activities of <i>Acacia pennatula</i> pods

859-864Methanolic extracts of Acacia pennatula pods (MEA) were screened for antioxidant and antimutagenic properties by 1,1- diphenyl-2-picrylhydrazyl (DPPH), 2,2´-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP) and Kado microsuspension assays, respectively. Total phenolic and flavonoid contents as well as HPLC identification and quantification of gallic acid and (+)-catechin were also carried out. MEA were capable of significant antioxidant capacity by DPPH, ABTS and FRAP methods. MEA inhibited > 80% mutagenicity induced either by 4-nitro-O-phenylenediamine or sodium azide. Thus phenolics-containing extracts of A. pennatula pods display biological activities with potential application in pharmaceutical and food sectors