Browsing by Subject "Lycopene"

Now showing 1 - 9 of 9
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    Assessment of the antioxidant properties of tomato extracts: A synergistic approach using in vitro chemical tests and cell based assays
    (2015) Navarro González, Inmaculada; Periago Castón, María Jesús; Ros Berruezo, Gaspar Francisco; Tecnología de Alimentos, Nutrición y Bromatología
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    Bioactive compounds of tomato: Cancer chemopreventive effects and influence on the transcriptome in hepatocytes
    (Elsevier, 2018-01-03) Periago, María Jesús; Navarro-González, Inmaculada; García-Alonso, Javier; Tecnología de Alimentos, Nutrición y Bromatología
    The mechanisms of the effects of tomato extracts (containing lycopene and phenolic compounds) and these pure bioactive compounds on the viability, apoptosis, cell cycle, and the scavenging of ROS of HepG2 cells were investigated. Simultaneously, a transcriptomic analysis in human hepatocytes from obese patients, after the intake of tomato juice, was carried out using Human Gene Expression Array (Affymetrix). The viability of HepG2 decreased after exposure to tomato extracts and pure compounds, but none showed apoptotic activity; however, lycopene was able to inhibit cell cycle progression in phase S. Tomato extracts and pure compounds were able to decrease the ROS generation, the phenolic compounds being more effective than lycopene. Transcriptomic analysis suggested a involvement in the regulation of the cell cycle and apoptosis pathways after the intake of tomato juice, through the lycopene accumulation. These results showed that tomato juice have potential as functional foods for maintenance of liver health.
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    Efecto de la ingesta de zumo de tomate en el contenido de licopeno y ácidos grasos de cadena corta en heces de ratas sprague dawley
    (Murcia: Servicio de publicaciones de la Universidad de Murcia, 2011) Gómez, Victoria P.; Bravo, S.; Martín Pozuelo, E.; Santaella Pascual, Marina; Periago Castón, María Jesús; Tecnología de Alimentos, Nutrición y Bromatología
    El consumo de vegetales proporciona a la dieta una amplia variedad de compuestos bioactivos que pueden ser absorbidos en el intestino durante la digestión, o llegar al intestino grueso donde son utilizados como sustratos fermentativos por la flora colónica o se mantienen intactos ejerciendo un efecto beneficioso protector sobre las células del colon. El objetivo del presente estudio ha sido evaluar la presencia de licopeno y ácidos grasos de cadena corta (AGCC) en las heces de ratas Sprague Dawley (SD) sometidas a distintas dietas. Se seleccionaron 24 ratas machos SD adultas de 12 semanas, clasificándose en tres grupos (control, grupo A y grupo B). Los animales se introdujeron en jaulas metabólicas y fueron alimentados durante 21 días con una dieta estándar y agua ad libitum (grupo control), zumo de tomate con bajo (2.7 mg/100 g) contenido en licopeno (grupo A) y zumo de tomate con alto (12 mg/100 g) contenido en licopeno (grupo B). Diariamente se recogió la orina y las heces. Se seleccionaron las muestras de heces correspondientes al inicio y fin del estudio, determinándose en ellas el contenido de licopeno colorimétricamente y los AGCC por cromatografía gaseosa. Los resultados obtenidos mostraron que el consumo de zumo de tomate producía un aumento del contenido de licopeno en heces proporcional a la cantidad de licopeno presente en el zumo. La presencia de licopeno en heces nos indica que no todo el licopeno presente en la dieta es absorbido. En relación al perfil de AGCC en heces se observa un cambio desde el inicio al final del estudio, destacando un aumento en el ácido butírico, consecuencia de la modificación en los substratos de fermentación asociada al cambio de alimentación de las ratas que tomaron zumo de tomate. La acción antioxidante del licopeno a su paso por el intestino grueso hasta su excreción en las heces y la formación de ácido butírico, podrían ejercer una acción beneficiosa en las células del colon, pudiéndose prevenir posibles procesos cancerígenos. Palabras clave: tomate, licopeno, ácidos grasos de cadena corta, heces, ratas Sprague Dawley.
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    Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella
    (Elsevier, 2012-08-27) Doménech Asensi, Guillermo; García Alonso, F.J.; MartÍnez, E.; Martín Pozuelo, G.; Bravo, S.; Periago Caston, M.J.; Santaella, M.; Enfermería
    The aim of this study was to evaluate the effect of the addition of tomato paste (TP) to sausage mortadella in order to improve the nutritional properties and reduce the lipid oxidation associated with the content of lycopene. First, three different mortadellas without colourant were made with 2,6 and 10% of TP, to optimise technologically the amount of this ingredient. Then, commercial product was compared with 10% of TP mortadella; both products were made with natural colourant. After a proximate analysis only total protein decreased due to the addition of TP. Lycopene content in mortadella and the total antioxidant activity were proportional to the amount of TP added. The presence of TP provided stability during meat grinding, cooking and storage of mortadella by reducing the lipid oxidation. In addition, TP provided yellowness and softness; however, when TP was added together with red colourant, the redness remained constant in the mortadella without effects on the consumer overall acceptance.
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    Green extraction of carotenoids from tomato by‑products using sodium dodecyl sulphate
    (Springer Nature, 2023-12-29) Ferrando, Belén Olga; Baenas, Nieves; Rincón, Francisco; Periago, María Jesús; Tecnología de Alimentos, Nutrición y Bromatología
    Tomato peel by-products contain high levels of lycopene, which has traditionally been extracted using organic solvents. This research focuses on the optimisation of a sustainable method to obtain a lycopene-rich extract using the biodegradable anionic surfactant sodium dodecyl sulphate (SDS). A Plackett–Burman experimental design was used to investigate the effect of seven factors on the extraction of carotenoids from tomato peels using sodium dodecyl sulphate (SDS volume and concentration, homogenisation intensity and time, sonication phase, extraction time and ultracentrifugation intensity). Based on the responses of total carotenoid extraction, the SDS volume, the use of ultrasound and the extraction time significantly influenced the extraction yield and were selected for optimisation using a Box–Wilson experimental design. The final green extraction protocol (1 g sample+11.9 ml SDS 0.3%, homogenisation at 13,500 rpm for 2 min, ultrasound phase, agitation for 8.2 h and ultracentrifugation) was selected after quantification of total carotenoids by UV–VIS and HPLC-DAD. Finally, we used nuclear magnetic resonance to demonstrate a high lycopene purity in the carotenoid extract obtained. Furthermore, using transmission electron microscopy, we observed the presence of intact chromoplasts in the extract, protecting the carotenoids from the exposure to external agents. Thus, this work reports an optimised method for the sustainable extraction of carotenoids and demonstrates the viability of the degradable solvent SDS for the extraction of liposoluble bioactive compounds, like carotenoids and mainly lycopene. The lycopene extract could be used for the technological and nutritional enrichment of new foods and/or the design of nutraceuticals.
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    Lycopene overproduction and in situ extraction in organic-aqueous culture systems using a metabolically engineered Escherichia coli
    (2015) De Diego Puente, María Teresa; Gallego Jara, Julia; Del Real, Álvaro; Écija Conesa, Ana; Manjón Rubio, Arturo; Cánovas Diaz, Manuel; Bioquímica y Biología Molecular B e Inmunología
    Lycopene is an important compound with an increasing industrial value. However, there is still no biotechnological process to obtain it. In this study, a semi-continuous system for lycopene extraction from recombinant Escherichia coli BL21 cells is proposed. A two-phase culture mode using organic solvents was found to maximize lycopene production through in situ extraction from cells. Within the reactor, three phases were formed during the process: an aqueous phase containing the recombinant E. coli, an interphase, and an organic phase. Lycopene was extracted from the cells to both the interphase and the organic phase and, consequently, thus enhancing its production. Maximum lycopene production (74.71 ± 3.74 mg L−1 ) was obtained for an octane-aqueous culture system using the E. coli BL21LF strain, a process that doubled the level obtained in the control aqueous culture. Study of the interphase by transmission electron microscopy (TEM) showed the proteo-lipidic nature and the high storage capacity of lyco‑ pene. Moreover, a cell viability test by flow cytometry (CF) after 24 h of culture indicated that 24 % of the population could be re-used. Therefore, a batch series reactor was designed for semi-continuous lycopene extraction. After five cycles of operation (120 h), lycopene production was similar to that obtained in the control aqueous medium. A final specific lycopene yield of up to 49.70 ± 2.48 mg g−1 was reached at 24 h, which represents to the highest titer to date. In conclusion, the aqueous-organic semi-continuous culture system proposed is the first designed for lycopene extraction, representing an important breakthrough in the development of a competitive biotechnological process for lycopene production and extraction.
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    Nutritional Importance of Carotenoids and Their Effect on Liver Health: A Review
    (MDPI, 2019-07-19) Periago Castón, Mª Jesús; Elvira-Torales, Laura Inés; García-Alonso, Javier; Tecnología de Alimentos, Nutrición y Bromatología
    The consumption of carotenoids has beneficial e ects on health, reducing the risk of certain forms of cancer, cardiovascular diseases, and macular degeneration, among others. The mechanism of action of carotenoids has not been clearly identified; however, it has been associated with the antioxidant capacity of carotenoids, which acts against reactive oxygen species and inactivating free radicals, although it has also been shown that carotenoids modulate gene expression. Dietary carotenoids are absorbed and accumulated in the liver and other organs, where they exert their beneficial e ects. In recent years, it has been described that the intake of carotenoids can significantly reduce the risk of su ering from liver diseases, such as non-alcoholic fatty liver disease (NAFLD). This disease is characterized by an imbalance in lipid metabolism producing the accumulation of fat in the hepatocyte, leading to lipoperoxidation, followed by oxidative stress and inflammation. In the first phases, the main treatment of NAFLD is to change the lifestyle, including dietary habits. In this sense, carotenoids have been shown to have a hepatoprotective e ect due to their ability to reduce oxidative stress and regulate the lipid metabolism of hepatocytes by modulating certain genes. The objective of this review was to provide a description of the e ects of dietary carotenoids from fruits and vegetables on liver health.
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    Tomato Juice Supplementation Influences the Gene Expression Related to Steatosis in Rats
    (MDPI, 2018-09-02) Periago Castón, María Jesús; Elvira Torales, Laura Inés; Navarro González, Inmaculada; González Barrio, Rocío; Martín-Pozuelo, Gala; Domenech, Guillermo; Seva, Juan; García Alonso, Javier; Tecnología de Alimentos, Nutrición y Bromatología
    The objective of this work was to identify the effect of tomato juice on the expression of genes and levels of metabolites related to steatosis in rats. Male Sprague Dawley rats (8 weeks-old) were grouped (6 rats/group) in four experimental groups: NA (normal diet and water), NL (normal diet and tomato juice), HA (high-fat diet and water), and HL (high-fat diet and tomato juice). After an intervention period of 5 weeks, rats were sacrificed and biochemical parameters, biomarkers of oxidative stress, liver metabolites, and gene expression were determined. Although the H diet provoked dislipemia related to steatosis, no changes in isoprostanes or liver malondialdehyde (MDA) were observed. Changes in the gene expression of the HA group were produced by the high consumption of fat, whereas the consumption of tomato juice had different effects, depending on the diet. In the NL group, the genes involved in -oxidation were upregulated, and in groups NL and HL upregulation of CD36 and downregulation of APOB and LPL were observed. In addition, in the HL group the accumulation of lycopene upregulated the genes FXR and HNF4A, which have been suggested as preventive factors in relation to steatosis. Regarding the metabolomics study, intake of tomato juice stimulated the biosynthesis of glutathione and amino acids of the transulfurization pathway, increasing the levels of metabolites related to the antioxidant response.
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    Tomato Juice Supplementation Influences the Gene Expression Related to Steatosis in Rats
    (MDPI, 2018-09-02) Elvira Torales, Laura Inés; Navarro González, Inmaculada; González Barrio, Rocío; Martín Pozuelo, Gala; Doménech, Guillermo; Seva, Juan; García Alonso, Javier; Periago Castón, María Jesús; Enfermería