INTERACCIÓN DE COMPUESTOS FENÓLICOS Y FIBRA DIETARIA: CAPACIDAD ANTIOXIDANTE Y BIODISPONIBILIDAD

En los últimos años, la relación entre el consumo de frutas y la salud humana ha sido el punto focal de la investigación científica. Este interés se debe a la búsqueda específica de los compuestos contenidos en vegetales que proporcionan beneficios a la salud del consumidor (Palafox-Carlos et al., 2011). Las frutas, además de ser fuente de vitaminas, minerales y fibra, también son fuente rica en compuestos bioactivos conocidos como fitoquímicos. Los compuestos fenólicos (CF) son sustancias fitoquímicas que estando en bajas concentraciones en los alimentos, pueden prevenir algunos de los procesos implicados en el desarrollo de cáncer y enfermedades cardiovasculares (Denny y Buttriss, 2007). Sin embargo, la evidencia de su papel en la prevención de otras enfermedades degenerativas requiere de un mayor soporte científico

Consumption of sprouts and perceptions of their health properties in a region of northwestern Mexico

This article belongs to the Special Issue Trends in Grain-Based Foods.There is a lack of information about consumer understanding of functional foods. Sprouts provide beneficial compounds that can help counteract chronic noncommunicable diseases. The population of a region in Northwestern Mexico has a high prevalence of chronic degenerative disease, and there is a need to promote strategies to increase the consumption of foods that provide health benefits, including sprouts. However, there is a lack of information regarding the sale, consumption and perception of sprouts’ healthy properties. A computer-assisted web-based survey (CAWI) was developed and distributed through social media to understand consumer knowledge of these foods’ health effects and their consumption. The survey of people with diverse sociodemographic profiles indicated a 1–3 times per week consumption and they knew the health benefits of consuming sprouts. A total of 82% of respondents were conscious that sprout consumption could prevent chronic diseases, which may be related to education level (χ2: 0.001, p < 0.05). In order to expand on our findings, it is important to investigate the communication strategies used by sprout manufacturers, dieticians, nutritionists and health professionals about the health benefits of sprout products to promote their consumption.The costs of the open access publication were covered by publications funds from the Universidad de Sonora, Mexico.Peer reviewe

Optimization of the duration and intensity of UV-A radiation to obtain the highest free phenol content and antioxidant activity in sprouted sorghum (Sorghum bicolor L. Moench)

Technologies such as UV-A radiation applied to sprouted sorghum can stimulate the synthesis or release of phenolic compounds. Since the optimal conditions for stimulating the formation of these compounds in sorghum sprouts are unknown, we used the response surface methodology to identify the optimal conditions of irradiation duration and intensity to obtain the highest free phenol content and antioxidant activity in sprouted sorghum. The results showed that, compared with nonirradiated sorghum sprouts, sprouts irradiated under the optimal duration of 11.7 h and the optimal intensity of 5.4 µW/cm2 had a significantly higher phenol content (26.3%) and antioxidant activity as measured by DPPH (28.3%) and TEAC (21.1%) assays. Our findings suggest that UV-A radiation can help develop sorghum sprouts with high biological potential that can be used to produce healthy foods for human consumption.A. A. Ruiz Hernández received a scholarship from CONACyT (National Research and Technology Council), Mexico.Peer reviewe

Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads

Evaluating the biological potential of wheat grain cultivated in northwestern Mexico is important because it mainly varies according to the cultivar and production area. The aim of the present study was to evaluate ferulic acid (FA) bioaccessibility in breads supplemented with bioprocessed bran. Bran that was bioprocessed with xylanase enzyme (EB), yeast fermentation (FB), and a combination of both treatments (FEB) showed a higher total phenol content and antioxidant capacity compared with native bran (NB), and the majority of these components were found in a bound fraction. For NB and bioprocessed bran, FA was found at higher levels compared to the other hydroxycinnamic acids evaluated. Bioprocessing increased the free FA content six-fold compared to NB. The % bioaccessibility of FA in different breads increased in the following order: FEB<NB<FB<EB. The addition of bioprocessed bran is may be the simple way to increase the amount of bioactive compounds in a bread product

Xanthommatin is Behind the Antioxidant Activity of the Skin of Dosidicus gigas

Marine bioactive compounds have been found in very different sources and exert a very vast array of activities. Squid skin, normally considered a discard, is a source of bioactive compounds such as pigments. Recovering these compounds is a potential means of valorizing seafood byproducts. Until now, the structure and molecular properties of the bioactive pigments in jumbo squid skin (JSS) have not been established. In this study, methanol&ndash;HCl (1%) pigment extracts from JSS were fractionated by open column chromatography and grouped by thin-layer chromatography in order to isolate antioxidant pigments. Antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH●) and 2,2&prime;-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS●+) radical scavenging assays and ferric reducing power (FRAP) assay. Fractions 11&ndash;34 were separated and grouped according to flow rate values (F1&ndash;F8). Fractions F1, F3, and F7 had the lowest IC50 against ABTS●+ per milligram, and fractions F3 and F7 showed the lowest IC50 in the FRAP assay. Finally, fraction F7 had the highest DPPH● scavenging activity. The chemical structure of the F7 fraction was characterized by infrared spectroscopy, 1H nuclear magnetic resonance, and electrospray ionization&ndash;mass spectrometry. One of the compounds identified in the fraction was xanthommatin (11-(3-amino-3-carboxypropanoyl)-1-hydroxy-5-oxo-5H-pyrido[3,2-a]phenoxazine-3-carboxylic acid) and their derivatives (hydro- and dihydroxanthommatin). The results show that JSS pigments contain ommochrome molecules like xanthommatin, to which the antioxidant activity can be attributed

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

The presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs). The aim of this study was to evaluate the effect of the DF fractions in mango cv. &#8216;Ataulfo&#8217;, papaya cv. &#8216;Maradol&#8217; and pineapple cv. &#8216;Esmeralda&#8217;, on the bioaccessibility of their PCs and antioxidant capacity (AOXC) under an in vitro digestion model. The highest PCs content and AOXC was found in mango (274.30 mg GAE/100 g FW), followed by papaya (212 mg GAE//100 g FW), and pineapple (107.63 mg GAE/100 g FW), respectively. About 50% of the total PCs in all fruits was released at gastric phase, increasing closer to 60% at intestinal phase in mango and pineapple. However, the highest content of PCs associated to DF was found in mango (2.48 mg GAE/100 g FW) compared with papaya DF fractions (0.96 GAE/100 g FW) and pineapple (0.52 GAE/100 g FW). The presence of DF in mango, papaya and pineapple did not represent a major limitation on the bioaccessibility of its PCs according to the in vitro digestion model used in this study

Antioxidant and anti-inflammatory potential of a food produced from irradiated (UV-A LED) sorghum sprouts subjected to in vitro gastrointestinal simulation

Overweight and obesity are global health problems that have been addressed through various methods, such as diet, exercise, and the consumption of functional foods. Among these foods, the use of sorghum grain has been limited. Therefore, to promote the consumption of this cereal, a cookie formulation with potentially functional ingredients was developed using irradiated sorghum sprouts with UV-A LED light. Then, the phenolic content and antioxidant activity of the cookies were evaluated before and after a gastrointestinal simulation process. The anti-inflammatory potential was also determined by measuring the production of nitric oxide in RAW 264.7 cells. Compared to the cookies prepared with sorghum flour, the cookies prepared with irradiated sorghum sprout flour (ISSF) exhibited higher phenolic content and antioxidant activity. Furthermore, the bioaccessibility of phenolic compound was greater and the antioxidant recovery was higher in the ISSF cookies due to the high content of phenolic acids. Finally, the ISSF cookies exhibited better anti-inflammatory potential by reducing nitric oxide production by RAW 264.7 cells at lower concentrations than those of other cookies. Taken together, these results suggest that ISSF cookies are a promising food that could help address overweight, obesity and other related diseases.The authors are grateful for the CONAHCyT (National Council of Humanities, Sciences and Technologies, Mexico) scholarship given to A.A.R.H.Peer reviewe