Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: the role of the gut microbiota

Coffee is one of the most consumed beverages and has been linked to health in different studies. However, green and roasted coffees have different chemical composition and therefore their health properties might differ as well. Here, we study the effect of in vitro digestion-fermentation on the antioxidant capacity, phenolic profile, production of short-chain fatty acids (SCFAs), and gut microbiota community structure of green and roasted coffee brews. Roasted coffees showed higher antioxidant capacity than green coffees, with the highest level achieved in fermented samples. Polyphenol profile was similar between green and roasted coffees in regular coffee brews and the digested fraction, but very different after fermentation. Production of SCFAs was higher after fermentation of green coffee brews. Fermentation of coffee brews by human gut microbiota led to different community structure between green and roasted coffees. All these data suggests that green and roasted coffees behave as different types of food

Green and white teas as health-promoting foods

This work is part of the doctoral thesis of Daniel Hinojosa- Nogueira conducted within the context of the “Program of Nutrition and Food Sciences” at the University of Granada. This work was supported by the “Plan propio de Investigación y Transferencia” of the University of Granada under the program “Intensificación de la Investigación, modalidad B” granted to José A. Rufián-Henares.Tea is one of the most consumed beverages around the world and as such, it is constantly the object of novel research. This review focuses on the research performed during the last five years to provide an updated view of the current position of tea regarding human health. According to most authors, tea health benefits can be traced back to its bioactive components, mostly phenolic compounds. Among them, catechins are the most abundant. Tea has an important antioxidant capacity and anti-inflammatory properties, which make this beverage (or its extracts) a potential aid in the fight against several chronic diseases. On the other hand, some studies report the possibility of toxic effects and it is advisable to reduce tea consumption, such as in the last trimester of pregnancy. Additionally, new technologies are increasing researchers' possibilities to study the effect of tea on human gut microbiota and even against SARS CoV-2. This beverage favours some beneficial gut microbes, which could have important repercussions due to the influence of gut microbiota on human health."Plan propio de Investigacion y Transferencia" of the University of Granada under the program "Intensificacion de la Investigacion, modalidad B

An extended reconstruction of human gut microbiota metabolism of dietary compounds

This work was funded by the European Union's Horizon 2020 research and innovation program through the STANCE4HEALTH project (Grant No. 816303).Understanding how diet and gut microbiota interact in the context of human health is a key question in personalized nutrition. Genome-scale metabolic networks and constraint-based modeling approaches are promising to systematically address this complex problem. However, when applied to nutritional questions, a major issue in existing reconstructions is the limited information about compounds in the diet that are metabolized by the gut microbiota. Here, we present AGREDA, an extended reconstruction of diet metabolism in the human gut microbiota. AGREDA adds the degradation pathways of 209 compounds present in the human diet, mainly phenolic compounds, a family of metabolites highly relevant for human health and nutrition. We show that AGREDA outperforms existing reconstructions in predicting diet-specific output metabolites from the gut microbiota. Using 16S rRNA gene sequencing data of faecal samples from Spanish children representing different clinical conditions, we illustrate the potential of AGREDA to establish relevant metabolic interactions between diet and gut microbiota.European Union's Horizon 2020 research and innovation program through the STANCE4HEALTH project 81630

Potential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study

A human intervention in 24 healthy volunteers was performed to test the potential health benefits of a fermented salami with a probiotic Lactobacillus rhamnosus HN001 and added citrus fiber. Anthropometric measurements and blood biochemistry did not show any significant differences between pre- and post-intervention during 4 weeks with a daily intake of 30 g of salami, neither with regular salami (control group) nor with reformulated salami (intervention group). However, the inflammatory markers CRP and TNFα decreased significantly after intervention, suggesting a less inflammatory environment after reformulated salami consumption. Antioxidant plasmatic markers also improved within the intervention group. Butyrate production was significantly increased after reformulated salami consumption. Gut microbiota community structure, however, was not significantly shaped by neither regular nor reformulated salami. After the intervention with probiotic salami, L. rhamnosus was detected by quantitative polymerase chain reaction (qPCR) in all samples of the intervention group but not in the control group, showing probiotic effect.This trial was supported by project AVANZA-S from the Spanish Centre for the Development of Industrial Technology (CDTI). It was also supported by a Spanish predoctoral fellowship F.P.U. (ref.: FPU14/ 01192) for S. Perez-Burillo from the Spanish Governmen

A useful and simple tool to evaluate and compare the intake of total dietary polyphenols in different populations

This work was supported by the European Research Commission (Research Executive Agency) under the research project Stance4Health under Grant (Contract No 816303) and by the 'Plan propio de Investigacion y Transferencia' of the University of Granada under the programme 'Intensificacion de la Investigacion, modalidad B' granted to Jose A. Rufian-Henares.Objective: Polyphenols are antioxidant compounds with an impact on different health factors. Thus, it is important to have precise tools to estimate the intake of polyphenols. This study focuses on the development of an intuitive tool to estimating the intake of dietary total polyphenols. Design: The tool was developed in a spreadsheet to improve accessibility and use. It is divided into six different meals for each of the 7 d with a similar format to 24-h diet recalls. The total polyphenol values of 302 foods were included and the possibility of own values. Setting: Framework of the European project Stance4Health, Granada, Spain. Participants: This tool was tested on 90 participants in different stages of life (girls, women and pregnant women). Ages ranged from 10 to 35 years. Results: The total polyphenol intake obtained was of 1790 629 mg polyphenols/d. The highest consumption of polyphenols was observed in pregnant women (2064 mg/d). Polyphenols intake during the weekend was lower for the three groups compared to the days of the week. The results were comparable with those of other studies. Conclusions: The current tool allows the estimation of the total intake of polyphenols in the diet in a fast and easy way. The tool will be used as a basis for a future mobile application.European Research Commission (Research Executive Agency) under the research project Stance4Health 81630

The Stance4Health Project: Evaluating a Smart Personalised Nutrition Service for Gut Microbiota Modulation in Normal and Overweight Adults and Children with Obesity, Gluten-Related Disorders or Allergy/Intolerance to Cow’s Milk

Unhealthy diets represent a major risk for the pathogenesis of metabolic and chronic inflammatory diseases. Improving the quality of diet is important to prevent chronic diseases, and diet-induced modifications of the gut microbiota (GM) community likely play an important role. The EU-funded Stance4Health project aims at performing a randomized clinical trial based on a nutritional intervention program in the context of normal weight and overweight adults as well as children with obesity and gluten-related disorders or allergy/intolerance to cow’s milk. The trial will evaluate the efficacy of a Smart Personalised Nutrition (SPN) service in modifying GM composition and metabolic function and improving consumer empowerment through technology adoption.European Commission 81630

Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review

Spent coffee grounds (SCG) are produced in massive amounts throughout the world as a bio-residue from coffee brewing. However, SCG are rich in carbohydrates, proteins, lipids, bioactive compounds and melanoidins, which are macromolecules with chelating properties. Additionally, SCG have showed potential applications in several fields such as biotechnology (bioethanol, volatile aromatic compounds, carotenoids, fungi and enzymes), energy production (combustion, pyrolysis, torrefaction, gasification, hydrothermal carbonization) and environmental sciences (composting). This review will focus on the last of these applications. SCG improve soil quality by increasing their chemical, physicochemical, physical properties and biological fertility. However, SCG inhibit plant growth at very low concentrations (1%) due to i. the stimulation of microbial growth and consequent competition for soil nitrogen between soil microorganisms and plant roots; ii. the presence of phytotoxic compounds in SCG, such as polyphenols. The SCG transformations that have proven to eliminate these compounds are vermicomposting and pyrolysis at 400 degrees C. However, it has been pointed out by some studies that these compounds are responsible for the chelating properties of SCG, which makes their elimination not recommended. The use of SCG as biochelates has also been studied, generating a residue-micronutrient mixture for the biofortification of edible plants.Andalusian Ministry of Economic Transformation, Knowledge Industry and Universities PY20_00585Plan Propio de Investigacion y Transferencia of the University of Granada under the program "Intensificacion de la Investigacion, modalidad B

Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a di erent antioxidant capacity, thermal processing or cooking methods also play a role. In this work, the antioxidant capacity of 42 foods of vegetable origin was evaluated after in vitro digestion and fermentation. All foods were studied both raw and after di erent thermal processing methods, such as boiling, grilling roasting, frying, toasting and brewing. The cooking methods had an impact on the antioxidant capacity of the digested and fermented fractions, allowing the release and transformation of antioxidant compounds. In general, the fermented fraction accounted for up to 80–98% of the total antioxidant capacity. The most antioxidant foods were cocoa and legumes, which contributed to 20% of the daily antioxidant capacity intake. Finally, it was found that the antioxidant capacity of the studied foods was much higher than those reported by other authors since digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota.European Research Commission (Research Executive Agency) under the research project Stance4Health 81630

An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality

Supplementary information The online version contains supplementary material available at https://doi.org/10.1038/s41596-021-00537-x.This study was supported by the EU project Stance4Health (contract no. 816303) and by the Plan propio de Investigación y Transferencia of the University of Granada under the program ‘Intensificación de la Investigación, modalidad B’ to J.A.R.-H.Knowledge of the effect of foods on gut microbiota composition and functionality is expanding. To isolate the effect of single foods and/or single nutrients (i.e., fiber, polyphenols), this protocol describes an in vitro batch fermentation procedure to be carried out after an in vitro gastrointestinal digestion. Therefore, this is an extension of the previous protocol described by Brodkorb et al. (2019) for studying in vitro digestion. The current protocol uses an oligotrophic fermentation medium with peptone and a high concentration of fecal inoculum from human fecal samples both to provide the microbiota and as the main source of nutrients for the bacteria. This protocol is recommended for screening work to be performed when many food samples are to be studied. It has been used successfully to study gut microbiota fermentation of different foodstuffs, giving insights into their functionality, community structure or ability to degrade particular substances, which can contribute to the development of personalized nutrition strategies. The procedure does not require a specific level of expertise. The protocol takes 4–6 h for preparation of fermentation tubes and 20 h for incubation.EU project Stance4Health (contract no. 816303)Plan propio de Investigación y Transferencia of the University of Granada under the program ‘Intensificación de la Investigación, modalidad

Stance4Health Nutritional APP: A Path to Personalized Smart Nutrition

Funding: This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 816303 and from the Plan Propio de Investigación y Transferencia of the University of Granada under the program “Intensificación de la Investigación, modalidad B”.Acknowledgments: This work is part of the doctoral thesis of Daniel Hinojosa-Nogueira conducted within the context of the “Program of Nutrition and Food Sciences” at the University of Granada and part of the doctoral thesis of Bartolome Ortiz-Viso conducted within the context of the “Program of Information and Communication technologies” at the University of Granada.Access to good nutritional health is one of the principal objectives of current society. Several e-services offer dietary advice. However, multifactorial and more individualized nutritional recommendations should be developed to recommend healthy menus according to the specific user’s needs. In this article, we present and validate a personalized nutrition system based on an application (APP) for smart devices with the capacity to offer an adaptable menu to the user. The APP was developed following a structured recommendation generation scheme, where the characteristics of the menus of 20 users were evaluated. Specific menus were generated for each user based on their preferences and nutritional requirements. These menus were evaluated by comparing their nutritional content versus the nutrient composition retrieved from dietary records. The generated menus showed great similarity to those obtained from the user dietary records. Furthermore, the generated menus showed less variability in micronutrient amounts and higher concentrations than the menus from the user records. The macronutrient deviations were also corrected in the generated menus, offering a better adaptation to the users. The presented system is a good tool for the generation of menus that are adapted to the user characteristics and a starting point to nutritional interventions.European Union’s Horizon 2020 research and innovation programme under grant agreement No 816303Plan Propio de Investigación y Transferencia of the University of Granada under the program “Intensificación de la Investigación, modalidad B