Evaluación de las propiedades antiinflamatorias, antioxidantes e hipolipidémicas de cebolla procesada como ingrediente funcional "in vitro" y en modelo animal

Los avances científicos han evidenciado el papel fundamental de la dieta en la salud, existiendo un creciente interés del consumidor en la relación entre la dieta y la salud. Estudios epidemiológicos realizados durante las últimas décadas demuestran la conexión que existe entre el tipo de alimento consumido y su composición, con la mejora o el mantenimiento de un estado saludable del individuo. Los alimentos funcionales presentan efectos específicos beneficiosos para la salud humana más allá de la nutrición básica. En este sentido, se están descubriendo propiedades funcionales en muchos alimentos de origen vegetal, dentro de los cuales se encuentra la cebolla, con potencial como alimento funcional. La composición nutricional de la cebolla es muy compleja, presenta diversos fructooligosacáridos como carbohidratos de reserva, y se caracteriza por presentar cantidades significativas de vitaminas, minerales y elementos traza. La cebolla es rica en compuestos bioactivos, entre los que cabe destacar los compuestos organosulfurados, como los S-alqu(en)il-L-cisteína sulfóxidos y los flavonoides como la quercetina, a los cuales se les atribuye los potenciales efectos beneficiosos para la salud. Existen numerosos estudios sobre la potencial actividad biológica de la cebolla, especialmente propiedades anticancerígenas, efectos en el metabolismo lipídico, efectos cardioprotectores, actividad antibiótica y propiedades antioxidantes. La creciente demanda por parte del consumidor de alimentos fáciles de consumir, seguros y con propiedades biológicas más allá de las nutricionales, manteniendo su calidad sensorial y organoléptica, ha motivado a investigadores e industriales al desarrollo de nuevas tecnologías de procesado, siendo las altas presiones hidrostáticas una de las que ha recibido mayor atención. El potencial y las limitaciones del procesado de alimentos mediante altas presiones hidrostáticas ha sido extensamente estudiado, la gran mayoría de investigaciones se han centrado en estudiar su aplicación como método de inactivación microbiana y enzimática. Sin embargo, son escasos los estudios realizados sobre el efecto que ejerce el procesado de alimentos por alta presión hidrostática sobre la potencial actividad biológica de los mismos..

Inhibition of hyaluronidase activity by high-pressure treated onion

Onions exert their effects on human health via multiple different functions, including antioxidant, antiinflammatory, and antibacterial properties. Upregulation of hyaluronidase activity occurs in chronic inflammatory conditions. High hydrostatic pressure food processing offers the chance of producing functional foods, in the sense that not only preserve the nutritional, microbiological and sensorial quality of foods, but also can improve the extraction of potentially health-related compounds due to the effects of this technology on plant food structure. Onions are a good source of bioactive compounds, such as phenolic compounds and organosulfur compounds, which have been related to beneficial health effects mainly due to their antioxidant and antiinflammatory properties. In this study we evaluated the ability of onion treated by highpressure to inhibit in vitro hyaluronidase activity, as an in vitro measurement of its antiinflammatory activity.Peer Reviewe

Paradigmenwechsel im Völkerrecht? : Herausforderungen bei der Etablierung eines Weltinnenrechts im Politikfeld Menschenrechte

11 páginas, 3 figuras, 4 tablas[Background] The aim of the present study was to examine the effects of onion as functional ingredient on the oxidative status, lipoprotein levels (total cholesterol-TC, HDL-C, LDL-C), triacylglycerides (TAG) and vascular reactivity of mesenteric arteries in hypercholesterolemic Wistar rats.[Methods] Twenty-four animals were fed with three different diets [control, high-cholesterol diet (HC) and high-cholesterol enriched with onion diet (HCO)]. After seven weeks of experimental feeding the rats were euthanized for blood and tissues collection. TC, HDL-C, LDL-C and TAG were measured, and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS•+ ) scavenging capacity and ferric reducing antioxidant power (FRAP) were determined in plasma. Superoxide dismutase (SOD) and glutathione peroxidase (GPx) enzyme activities were assayed in erythrocyte lysates. Endothelium-dependent vasodilation to acetylcholine was evaluated in mesenteric arterial segments. NADPH oxidase (NOX) was also measured by lucigenin-derived chemiluminiscence.[Results] The dietary cholesterol content significantly affected plasma lipoprotein levels, increased superoxide generation from NOX, and caused impaired endothelium-dependent vasodilation in the rat mesenteric arteries. Onion ingredient improved antioxidant status in HCO group, as it was evidenced by ABTS•+ and FRAP values and SOD and GPx enzyme activities compared to the HC-fed group, reduced the increment in NOX activity and reversed endothelial dysfunction promoted by the HC diet. Scavenging of superoxide with TEMPOL or inhibition of NOX with apocynin improved endothelium-dependent vasodilation only in HC-fed rats.[Conclusions] Enrichment of diet with onion as functional ingredient could be proposed as a complementary approach to prevent or partially modulate vascular dysfunction, reducing some of the risk indexes linked to initial development of atherosclerosis.This work has been financially supported by the Spanish Ministry of Science and Innovation [AGL2010-15910 (subprogram ALI), SAF2011-24648 and SAF2011-28011]. The following projects are also acknowledged: Program Consolider-Ingenio 2010, FUN-C-FOOD, CSD2007-00063 (Spanish Ministry of Science and Innovation), and ALIBIRD, S2009/AGR-1469 (Comunidad de Madrid). CP and CF S-F are engaged in the COST Action BM1005 ENOG. We acknowledge support of the publication fee by the CSIC Open Access Publication Support.Peer reviewe

Evaluation of antiinflammatory, antioxidant, and hypolipidemic properties of processed onion as a functional ingredient by means of in vitro and in an animal model

Memoria presentada por Clara Colina Coca para optar al grado de Doctor por la Universidad Complutense de Madrid, y que ha sido realizada en el Departamento de Caracterización, Calidad y Seguridad del Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN) perteneciente al Consejo Superior de Investigaciones Científicas (CSIC).[ES]: Los avances científicos han evidenciado el papel fundamental de la dieta en la salud, existiendo un creciente interés del consumidor en la relación entre la dieta y la salud. Estudios epidemiológicos realizados durante las últimas décadas demuestran la conexión que existe entre el tipo de alimento consumido y su composición, con la mejora o el mantenimiento de un estado saludable del individuo. Los alimentos funcionales presentan efectos específicos beneficiosos para la salud humana más allá de la nutrición básica. En este sentido, se están descubriendo propiedades funcionales en muchos alimentos de origen vegetal, dentro de los cuales se encuentra la cebolla, con potencial como alimento funcional. La composición nutricional de la cebolla es muy compleja, presenta diversos fructooligosacáridos como carbohidratos de reserva, y se caracteriza por presentar cantidades significativas de vitaminas, minerales y elementos traza. La cebolla es rica en compuestos bioactivos, entre los que cabe destacar los compuestos organosulfurados, como los S-alqu(en)il-L-cisteína sulfóxidos y los flavonoides como la quercetina, a los cuales se les atribuye los potenciales efectos beneficiosos para la salud. Existen numerosos estudios sobre la potencial actividad biológica de la cebolla, especialmente propiedades anticancerígenas, efectos en el metabolismo lipídico, efectos cardioprotectores, actividad antibiótica y propiedades antioxidantes. La creciente demanda por parte del consumidor de alimentos fáciles de consumir, seguros y con propiedades biológicas más allá de las nutricionales, manteniendo su calidad sensorial y organoléptica, ha motivado a investigadores e industriales al desarrollo de nuevas tecnologías de procesado, siendo las altas presiones hidrostáticas una de las que ha recibido mayor atención. El potencial y las limitaciones del procesado de alimentos mediante altas presiones hidrostáticas ha sido extensamente estudiado, la gran mayoría de investigaciones se han centrado en estudiar su aplicación como método de inactivación microbiana y enzimática. Sin embargo, son escasos los estudios realizados sobre el efecto que ejerce el procesado de alimentos por alta presión hidrostática sobre la potencial actividad biológica de los mismos.[EN]: The scientific advances have evidenced the fundamental role of the diet in health, showing an increased attention of consumers towards the close association between food and health. In recent decades, epidemiological studies demonstrate the relation between the type of food consumed and its composition with the maintenance or promotion of the general state of health of the individuals. Functional foods have specific beneficial effects on human health beyond basic nutrition. In this sense, functional properties in many traditional foods are being discovered in many foods of plant origin, such as the onion, with potential as a functional food. The nutritional composition of onion is very complex, is a good source of fructooligosaccharides, and also has significant amounts of vitamins, minerals, and trace elements. Onion is a rich source of bioactive compounds like organosulfur compounds, such as S-alqu(en)yl-L-cysteine sulfoxides, and flavonols as quercetin, whose properties have shown to have significant benefits on human health. A large number of studies have shown the potential bioactivity of onion, especially its anticancer and antioxidant properties, lipid metabolism and cardioprotective effects and antibiotic activity. Researchers and food manufacturers have been motivated to develop new processing technologies, as high hysrostatic pressuer, to cover the growing consumer demand for food that is safe, very easy to consume, with an extra added value to its potential biological activity beyond nutritional properties, which maintain their sensorial and organoleptic quality. The potential and limitations of food processing through high hydrostatic pressure have been widely studied. The majority of studies have focused on microbial and enzymatic inactivation. However, there are few studies on the effect of food processing by high hydrostatic pressure on its potential biological activity.El presente trabajo ha sido financiado por el proyecto AGL2010-15910 (subprograma ALI) del Ministerio de Ciencia e Innovación (MICINN).Peer Reviewe

Obtención de compuestos bioactivos de sub-productos generados en el procesado de hortalizas de IV y V gama

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Uso de películas/recubrimientos comestibles en los productos de IV y V gama

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Nutritional Composition of Processed Onion: S-Alk(en)yl-l-cysteine Sulfoxides, Organic Acids, Sugars, Minerals, and Vitamin C

The aim of this work was to study the effect of onion high-pressure processing (HPP) and HPP combined with freeze-drying and pulverization, focusing on onion nutritional attributes in terms of S-alk(en)yl-l-cysteine sulfoxides, organic acid, sugar, mineral, and vitamin C contents. Allium cepa L. var. cepa, 'Recas' was treated at T1 (200 MPa/25 °C/5 min), T2 (400 MPa/25 °C/5 min), and T3 (600 MPa/25 °C/5 min). After treatment, high-pressure (HP)-treated (T1, T2, and T3) and untreated or non-HP-treated (T0) samples were frozen (diced onion). Subsequently, part of the diced samples was freeze-dried and pulverized (pulverized onion). In general, the freeze-drying process of fresh onion maintained the concentration of S-alk(en)yl-l-cysteine sulfoxides (ACSOs), organic acids, total sugars, total protein, and minerals, and significantly increased vitamin C concentration. Regarding HPP, the concentration of ACSOs, total sugars, and vitamin C of fresh onion was preserved at the three HPP assayed (200, 400, 600 MPa for 5 min at 25 °C); however, for some organic acids and minerals, small decreases were found. In HP-treated onion (especially for treatment at 400 MPa), freeze-drying retained the levels of the major organic acids, total sugars, total protein, and minerals (Ca, Fe, Mg, K, Na, Zn, Mn, and Se), and increased the content of ascorbic acid and total vitamin C. © 2013 Springer Science+Business Media New York.This work has been financially supported by the project AGL2010-15910 (subprogram ALI) (Spanish Ministry of Science and Innovation).The following projects are also acknowledged:AGL2008-04798/C02-01/ALI and Program Consolider-Ingenio 2010, FUN-C-FOOD, CSD2007-00063 (Spanish Ministry of Science and Innovation), and ALIBIRD, S2009/AGR-1469 (Comunidad de Madrid).Peer Reviewe

Bioactive compounds from vegetable and fruit by-products

The vegetable and fruit processing industry produces millions of tons of by-products such us peels, seeds, stones, residual pulp, and discarded pieces that generate important environmental management problems for the industry. Traditional methods of disposal of by-products, animal feed, soil fertilizers, and/or biofuels do not provide the industry with the sufficient economic incentive to increase their competitiveness and resolve environmental problems, which is aggravated by legal restrictions. Furthermore, the reuse of vegetable and fruit by-products to obtain biologically active phytochemicals (phenolic compounds, carotenoids, minerals, dietary fiber, etc.), which can be used as natural functional ingredients that include antitumoral, antibacterial, cardioprotective, and antimutagenic activities, could be a solution to the economic and environmental problems involved in removing vegetable and fruit processing waste. Moreover, the use of vegetable and fruit processing by-products as a source for obtaining phytochemicals, which can be used in the design of new functional foods, is a topic of great interest today.Peer Reviewe

Dietary onion ameliorates antioxidant defence, inflammatory response, and cardiovascular risk biomarkers in hypercholesterolemic Wistar rats

The objective of this study was to investigate the effects of processed onion in hypercholesterolemic male Wistar rats. Rodents were fed three diets: control-C, high-cholesterol-HC, and high-cholesterol enriched with onion-HCO for 7 weeks. Antioxidant enzymes were measured in erythrocytes and liver. Plasma was used for the analysis of cytokines, chemokines, and adhesion molecules, among other cardiovascular parameters. Caecum and faeces were analysed to evaluate changes produced on microflora. Rats fed the HCO diet showed a significant increase in SOD, CAT and GPx activities compared with the HC group. Plasma inflammatory parameters, namely IL-10, MCP-1, VEGF, s-ICAM-1, sE-selectin, PAI-1, v-WF, and TIMP-1 were significantly increased in the HC group and onion enrichment modulated this increment. The HCO diet reduced the presence of sulphite-reducing Clostridium spp. These results suggest an improvement on the antioxidant and antiinflammatory response as well as on the cardiovascular risk biomarkers promoted by the onion ingredient.This work was supported by the Spanish Ministry of Science and Innovation [AGL2010-15910 (subprogram ALI)] and the Spanish Ministry of Economy and Competitiveness (AGL2013-46326-R).Peer Reviewe

Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography-mass spectrometry (HS GC-MS).

A novel headspace gas chromatography-mass spectrometry (HS GC-MS) method was developed for analysis of volatile compounds in onion (Allium cepa L. var. cepa, 'Recas'). MS was operated using full scan mode and selective ion monitoring (SIM) mode in order to quantify some specific compounds with increased sensitivity relative to full scan mode. The limits of detection and quantitation ranged from 0.01 to 0.10 μg/g and from 0.02 to 3.83 μg/g fresh weight, respectively, for studied compounds. The procedure allowed the identification of eighteen compounds and quantitation of nine compounds in the volatile fraction of onion, belonging mainly to di-, and trisulfides and aldehydes. These methods were applied to evaluate how high-pressure (HP) as a processing technology affects onion volatile compounds, responsible in part of the onion biological activity. Onion samples were treated at T1: 200 MPa/25°C/5 min, T2: 400 MPa/25°C/5 min and T3: 600 MPa/25°C/5 min (treatments). In addition, the difference among diced, freeze-dried and pulverized onions (groups) was studied, in order to select the process more adequate for better preserving volatile compounds. The results obtained in full scan mode showed that both main factors (group and treatment) had a significant effect (P<0.001). There were also significant differences between groups and treatments for all compounds, being the main effect of group more marked by HS GC-MS using selective ion monitoring (SIM) mode. For 2-methyl 2-pentenal, dimethyl trisulfide, and methyl propyl trisulfide it has been observed an increase in freeze-dried and pulverized onion samples compared with diced samples regardless the HP treatment. However, freeze-drying and pulverization processes affected the stability of propionaldehyde, 1-propanethiol, hexanal, dipropyl disulfide, and dipropyl trisulfide, diminishing their content regardless the HP treatment. HP at 200 and 400 MPa/25°C/5 min were the least detrimental treatments to the total fraction of volatile compounds, not affecting or even increasing the levels of some volatile compounds. Copyright © 2012 Elsevier B.V. All rights reserved.This work has been financially supported by the Spanish Ministry of Science and Innovation [AGL2010-15910 (subprogram ALI); AGL2008-04798/C02-01/ALI; Program Consolider-Ingenio 2010, FUN-C-FOOD, CSD2007-00063] and the Comunidad de Madrid (ALIBIRD, S2009/AGR-1469).Peer Reviewe