Características antioxidantes y efecto sobre biomarcadores de estrés oxidativo del zumo de pomelo desamargado por tecnología enzimática y por tratamiento con resinas de intercambio

El zumo de pomelo constituye una de las principales fuentes de compuestos bioactivos con características antioxidantes. Sin embargo, su consumo es bajo debido a la presencia del compuesto naringina, flavonoide con una elevada capacidad antioxidante pero a la vez responsable de su sabor amargo. Los resultados de esta tesis, muestran que el desamargado del zumo de pomelo con naringinasa, bien con el biocatalizador libre en solución o inmovilizado en un criogel de polivinilalcohol, es más efectiva que la adsorción tradicional con resinas de intercambio, al reducir el amargor a niveles aceptables, a la vez que preserva o incluso en algunos aspectos mejora la capacidad antioxidante y el efecto protector sobre las biomoléculas frente al daño oxidativo. Sin embargo, el zumo desamargado presentaba menor efecto protector sobre la base modificada del DNA, indicando la necesidad de mantener un equilibrio entre los niveles de naringina y el sabor amargo

From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product

The wine pomace is the main winery by-products that suppose an economic and environmental problem and their use as a functional ingredient are being increasingly recognized as a good and inexpensive source of bioactive compounds. In this sense, it is known the potential health properties of wine pomace products in the prevention of disorders associated with oxidative stress and inflammation such as endothelial dysfunction, hypertension, hyperglycemia, diabetes, obesity. Those effects are due to the bioactive compounds of wine pomace and the mechanisms concern especially modulation of antioxidant/prooxidant activity, improvement of nitric oxide bioavailability, reduction of pro-inflammatory cytokines and modulation of antioxidant/inflammatory signal pathways. This review mainly summarizes the mechanisms of wine pomace products as modulators of oxidative status involved in cell pathologies as well as their potential therapeutic use for cardiovascular diseases. For this purpose, the review provides an overview of the findings related to the wine pomace bioactive compounds profile, their bioavailability and the action mechanisms for maintaining the redox cell balance involved in health benefits. The review suggests an important role for wine pomace product in cardiovascular diseases prevention and their regular food intake may attenuate the development and progression of comorbidities associated with cardiovascular diseases.The authors thank the financial support of the Spain Ministry of Science, Innovation and Universities (Ref. PGC2018-097113-B-I00)

Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their cytotoxicity and determine their suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, and cytotoxicity of melanoidins were assessed. Among the studied products, soft bread had the highest extraction throughput. Melanoidins from biscuit showed the highest antioxidant capacity, closely followed by those of soft bread. Melanoidins did not exert cytotoxic effects on Caco-2 and HUVEC cells (viability was >80%). Nevertheless, incubation of HUVEC cells with melanoidins from common bread and biscuit slightly decreased viability, whereas gastrointestinal digestion of such melanoidins softened the decrease in cell viability. This study point to soft bread as a safe and efficient source of melanoidins, that could be potentially used in the future as functional ingredient.Autonomous Government of Castilla y León and FEDER (JCyL/FEDER) BU243P1

Wine pomace product modulates oxidative stress and microbiota in obesity high-fat diet-fed rats

Obesity is associated with inflammation and oxidative stress. Bioactive compounds can decrease obesity-related disorders by their antioxidant and anti-inflammatory actions. Wistar rats were fed with a high-fat diet during 14 weeks and received 100 mg of wine pomace product (WP)/kg body weight, from the 1st week or from the 7th week and standard diet fed rats were included. Food intake, body weight, blood pressure and plasma glucose, cholesterol and triglyceride were weekly measured. Antioxidant and lipid liver status, fat, adipocyte size, plasma interleukins and microbiota were also determined at 14th week. The results showed a significant reduction of body weight and abdominal fat area, lower blood glucose, decreased liver weight and lipids deposition with increased antioxidant status, lower adipocyte size and increased Lactobacillus spp./Bacteroides spp. ratio. Therefore, wine pomace product reduced obesity-related disorders by amelioration of inflammation and oxidative stress and by microbiota regulation suggesting potential preventive clinical benefits

Wine pomace product ameliorates hypertensive and diabetic aorta vascular remodeling through antioxidant and anti-inflammatory actions

Vascular remodeling in hypertension and diabetes is characterized by a low-grade inflammation of the arterial wall and enhanced oxidative stress. Wine pomace products attenuate hyperglycemia and hypertension through reduction of oxidative stress and inflammation by their polyphenol composition. The aim of the study was to assess the influence of the wine pomace product (WP) on morphometric parameters of the arterial wall in spontaneously hypertensive rats (SHRs) and streptozotocin-diabetic rats (STZ). Oxidative stress was also evaluated by determination of radical oxygen species (ROS) and endothelial nitric oxide synthase (eNOS) activation in thoracic aortas. Wine pomace reduces wall aortic thickness, cross sectional area and wall/lumen ratio, and decreases ROS and increases eNOS activation. In summary, the supplementation of hypertensive or diabetic rats with the wine pomace product exhibits a protective role against the endothelial dysfunction and vascular remodeling.Autonomous Government of Castilla y León (Research project BU282U1

Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines Caco-2 and SW-480

Red wine pomace products (WPP) have antimicrobial activities against human pathogens, and it was suggested that they have a probable anti-Listeria effect. This manuscript evaluates the intestinal cell monolayer invasive capacity of Listeria monocytogenes strains obtained from human, salmon, cheese, and L. innocua treated with two WPP (WPP-N and WPP-C) of different polyphenol contents using Caco-2 and SW480 cells. The invasion was dependent of the cell line, being higher in the SW480 than in the Caco-2 cell line. Human and salmon L. monocytogenes strains caused cell invasion in both cell lines, while cheese and L. innocua did not cause an invasion. The phenolic contents of WPP-N are characterized by high levels of anthocyanin and stilbenes and WPP-C by a high content of phenolic acids. The inhibitory effect of the WPPs was dependent of the strain and of the degree of differentiation of the intestinal cells line. The inhibition of Listeria invasion by WPPs in the SW480 cell line, especially with WPP-C, were higher than the Caco-2 cell line inhibited mainly by WPP-N. This effect is associated with the WPPs’ ability to protect the integrity of the intestinal barrier by modification of the cell–cell junction protein expression. The gene expression of E-cadherin and occludin are involved in the L. monocytogenes invasion of both the Caco-2 and SW480 cell lines, while the gene expression of claudin is only involved in the invasion of SW480. These findings suggest that WPPs have an inhibitory L. monocytogenes invasion effect in gastrointestinal cells lines.Autonomous Government of Castilla y León (Researchproject BU056U16

Revisiting the thiosemicarbazonecopper(II) reaction with glutathione. Activity against colorectal carcinoma cell lines

Thiosemicarbazones (TSCs), and their copper derivatives, have been extensively studied mainly due to the potential applications as antitumor compounds. A part of the biological activity of the TSC-CuII complexes rests on their reactivity against cell reductants, as glutathione (GSH). The present paper describes the structure of the [Cu(PTSC)(ONO2)]n compound (1) (HPTSC =pyridine-2-carbaldehyde thiosemicarbazone) and its spectroscopic and magnetic properties. ESI studies performed on the reaction of GSH with 1 and the analogous [{Cu (PTSC*)(ONO2)}2] derivative (2, HPTSC* =pyridine-2-carbaldehyde 4N-methylthiosemicarbazone) show the absence of peaks related with TSC-Cu-GSH species. However GSH-Cu ones are detected, in good agreement with the release of CuI ions after reduction in the experimental conditions. The reactivity of 1 and 2 with cytochrome c and myoglobin and their activities against HT-29 and SW-480 colon carcinoma cell lines are compared with those shown by the free HPTSC and HPTSC* ligands.Obra Social “la Caixa” (OSLC-2012-007), Ministerio de Economía y Competitividad and FEDER funds (CTQ2013-48937-C2-1-P, CTQ2015-70371-REDT, MAT2015-66441-P, BIO2015-67358-C2-2-P), Junta de Castilla y León (BU237U13), Gerencia Regional de Salud, Consejería de Sanidad, Junta de Castilla y León (GRS 1023/A/14), the Basque Government (project IT-779-13

TAp73 is one of the genes responsible for the lack of response to chemotherapy depending on B-Raf mutational status

<p>Abstract</p> <p>Background</p> <p>Although there have been many studies on the p73 gene, some of its functions still remain unclear. There is little research on the relationship between p73 gene transcription and its protein expression and the response to certain drugs such as oxaliplatin and cetuximab, which are drugs currently used in colorectal cancer.</p> <p>The purpose of this study was to evaluate the impact of TAp73 expression on oxaliplatin and cetuximab-based chemotherapy in colorectal cancer cell lines with different K-Ras and B-Raf mutational status.</p> <p>Methods</p> <p>TAp73 was analyzed in three colorectal tumor cell lines HT-29, SW-480 and Caco-2. mRNA TAp73 was determined using Real time PCR; TAp73 protein by immunoblotting and cell viability was analyzed by the MTT method.</p> <p>Results</p> <p>We found that mRNA and TAp73 protein were decreased in cells treated with oxaliplatin (in monotherapy or combined with cetuximab) when B-Raf is mutated. This was statistically significant and was also associated with higher cell viability after the treatment.</p> <p>Conclusions</p> <p>Here, for the first time we report, that there is a signaling loop between B-Raf activation and p73 function.</p> <p>Low expression of TAp73 in colorectal cancer cell lines with mutated B-Raf may be involved in the lack of response to oxaliplatin in monotherapy or combined with cetuximab.</p

White Wine Pomace Mitigates Hyperglycemia-Induced Cell Damage and Oxidative Stress in Caco-2 Cells

Hyperglycemia is a significant risk factor in metabolic syndrome, contributing to the development of cardiovascular diseases and diabetes mellitus. Hyperglycemia increases ROS (reactive oxygen species) production via glucose oxidation and protein glycosylation, leading to cell damage. Our previous studies have highlighted the antioxidant properties of wine pomace products (wWPPs), a co-product of winemaking, and their ability to modulate oxidative stress. The objective of this study was to evaluate the protective effect of wWPPs against oxidative stress in hyperglycemic Caco-2 cells. They were treated with 1.5 μg GAE/mL of wWPP bioaccessible fractions, obtained from gastrointestinal digestion (WPGI) and colonic fermentation (WPF), under normoglycemic or hyperglycemic (35 mM glucose) conditions. After 24 h of treatment, cell viability, oxidative stress biomarkers and the expression of transcription factors and enzymes involved in cellular oxidation balance were evaluated. Hyperglycemia induced a 30% reduction in cell viability, which was restored to normoglycemic levels by WPF treatment. The bioaccessible fractions were able to counteract hyperglycemia-induced oxidative stress in intestinal cells, as evidenced by significant decreases in carbonyl groups and MDA levels (10 and 40%, respectively). Furthermore, hyperglycemia-induced NF-κB overexpression was also significantly reduced by WPGI and WPF pre-treatment (between 15 and 53%), modulating the redox activity. In conclusion, the bioaccessible fractions of wWPP, particularly WPF, demonstrated significant potential in mitigating hyperglycemia-induced oxidative stress and enhancing cell viability in Caco-2 cells

Obtención de un extracto de melanoidinas de cortezas de pan, caracterización y evaluación de su actividad moduladora de estrés oxidativo en células intestinales y endoteliales

El consumo de pan tradicionalmente ha sido muy importante en la cultura española, incluso en la actualidad ya que siempre ha estado presente en el acompañamiento de las comidas, por lo tanto, es un alimento básico. En el 2020 la compra de pan se incrementó un 5,7 % con una media de consumo de pan de 32,78 Kg/año según datos publicados por Ministerio de Agricultura, Pesca y Alimentación de 2021. Ello está asociado a un incremento en la generación de residuos de la industria de panificación que llegan a constituir entre un 20 % y un 30% del producto procesado, lo que supone una pérdida de recursos en la producción y un problema de gestión ambiental. Uno de los compuestos finales formados durante el procesamiento térmico del pan son las melanoidinas. Las melanoidinas se forman durante la reacción de Maillard que es una reacción de pardeamiento no enzimático entre los grupos amino y carbonilo presentes en los alimentos dando lugar a gran cantidad compuestos intermedios los cuales reaccionan entre sí. Las melanoidinas se caracterizan por ser compuestos de alto peso molecular, muy complejos y marrones que contribuyen no solo a mejorar las propiedades organolépticas (color, aroma, sabor) de los alimentos, sino que aportan numerosos beneficios sobre la salud. Entre las numerosas propiedades beneficiosas de las melanoidinas destacan la actividad antioxidante, antimicrobiana, antihipertensiva, prebiótica, quelante de metales, etc. Teniendo en cuenta toda esta información el objetivo de este estudio es la obtención de un extracto acuoso de melanoidinas obtenido a partir de residuos de la industria de panificación (cortezas de pan de molde) y evaluar su actividad moduladora del estrés oxidativo en las líneas celulares Caco-2 y HUVEC. La obtención del extracto de melanoidinas se realizó mediante ultrafiltración en celdas de agitación con membranas de polisulfona de 10 kDa. Para la obtención de concentrado las melanoidinas se realizaron ultrafiltraciones trabajando a distintas condiciones de presión y modos de operación (continuo y discontinuo). Se observaron diferentes densidades de flujo y selectividad de la membrana para los distintos compuestos. La diafiltración permite un retenido de melanoidinas de alto peso molecular, caracterizado por sus propiedades saludables, consiguiendo reducir los compuestos de la reacción de Maillard de bajo peso molecular que son citotóxicos. Se caracterizó el extracto, presentando un alto contenido de melanoidinas evaluado por el índice de pardeamiento y la absorbancia a 345 nm indicador de la presencia de melanoidinas y con pesos moleculares entre 20 y 82 kDa. El extracto de melanoidinas presentó una alta capacidad antioxidante evaluada por los métodos de ABTS y FRAP y una alta actividad quelante característica de estos compuestos. Su actividad biológica se evaluó en la fracción bioaccesible, obtenida por digestión gastrointestinal, en la línea celular intestinal Caco-2 y en la línea endotelial HUVEC. El extracto bioaccesible presenta bioactividad en ambas líneas celulares modulando el estrés oxidativo como indica la reducción de los niveles de ROS (especies reactivas de oxígeno) y el aumento de los niveles de glutatión (GSH/GSSG) observada.Los autores agradecen la financiación de la Junta de Castilla y León a través de proyecto JCyL/FEDER- BU243P18