Raw and sous-vide-cooked red cardoon stalks (cynara cardunculus L. var. altilis DC): (poly)phenol bioaccessibility, anti-inflammatory activity in the gastrointestinal tract, and prebiotic activity
| Autor: | Andrea Monteagudo-Mera, Estíbaliz Huarte, Concepción Cid, Jeremy P. E. Spencer, Gessica Serra, María-Paz De Peña |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Colon
medicine.drug_class (poly)phenols medicine.medical_treatment Anti-Inflammatory Agents Cynara Gut microbiota Heat treatment Article Anti-inflammatory chemistry.chemical_compound Phenols Lactobacillus medicine Gastrointestinal diegestion Humans Food science Bifidobacterium gut microbiota Phenol biology heat treatment Chemistry Prebiotic General Chemistry (Poly)phenols biology.organism_classification cytokines Prebiotics Cytokines Fermentation Caco-2 Cells gastrointestinal digestion General Agricultural and Biological Sciences Digestion |
| Zdroj: | Dadun. Depósito Académico Digital de la Universidad de Navarra instname Journal of Agricultural and Food Chemistry |
| ISSN: | 1520-5118 |
| Popis: | The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon after in vitro GI digestion had 0.7% bioaccessible (poly)phenols, which protected against lipopolysaccharide-induced inflammation by counteracting IL-8, IL-6, TNF-α, and IL-10 secretions in differentiated Caco-2 cells. Contrarily, GI-digested sous vide cardoon showed higher (poly)phenol bioaccessibility (59.8%) and exerted proinflammatory effects in Caco-2 cells. (Poly)phenols were highly metabolized during the first 8 h of in vitro fermentation, and nine catabolites were produced during 48 h of fermentation. Colonic-fermented raw and sous-vide-cooked cardoon did not show anti-inflammatory activity in HT-29 cells but presented potential prebiotic activity, comparable to the commercial prebiotic FOS, by stimulating health-promoting bacteria such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp. and by increasing the production of total SCFAs, especially acetate. |
| Databáze: | OpenAIRE |
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