Browsing by Subject "Polyphenols"
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- PublicationOpen AccessAssessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed(MDPI, 2022-05-26) Cedeño-Pinos, Cristina; Martínez-Tomé, Magdalena; Mercatante, Dario; Rodríguez-Estrada, María Teresa; Bañón, Sancho; Bañón, Sancho; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y BromatologíaThe use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteur-ised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O2/kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in the refrigerated pâté. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative dete-rioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes.
- PublicationOpen AccessAssessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia(MDPI, 2020-12-16) Cedeño-Pino, Cristina; Martínez-Tomé, Magdalena; Murcia, María Antonia; Jordán, María José; Bañón, Sancho; Martínez-Tomé, Magdalena; Bañón, Sancho; Tecnología de Alimentos, Nutrición y BromatologíaEnrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146)mg polyphenols per g freshweightwere assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin and stevia. Up to 15 phenolic acids, flavonoids and diterpeneswere determined in the extracts,with rosmarinic acid as the main active compound. Sensory tolerance, physical properties, rosmarinic acid recovery, polyphenol content, and antioxidant capacity were determined in jelly candies. The threshold of sensory detection was established at 0.26 g RE146/kg of raw candy, below which rosemary off-flavours were avoided without altering pH, brix, texture, CIELab colour, and consumer acceptance. Adding 0.26 g RE146 per kg increased (p < 0.001) polyphenol content from197 to 411 g GAE/g and the antioxidant capacity from 1.77 to 4.14 mol Trolox/g. Rosemary polyphenols resulted in being resistant to cooking, acted as secondary antioxidants and showed good interaction with the other jelly ingredients. Aqueous extracts from rosemary distillation by-products can be incorporated at acceptable levels to jelly candy formulations leading to higher oxidative stability and an increased content of dietary polyphenols.
- PublicationOpen AccessBinding of Natural and Synthetic Polyphenols to Human Dihydrofolate Reductase(MDPI, 2009-12-18) Sánchez del Campo Ferrer, Luis; Sáez Ayala, Magalí; Chazarra Parres, Soledad; Cabezas Herrera, Juan; Rodríguez López, José Neptuno; Bioquímica y Biología Molecular ADihydrofolate reductase (DHFR) is the subject of intensive investigation since it appears to be the primary target enzyme for antifolate drugs. Fluorescence quenching experiments show that the ester bond-containing tea polyphenols (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin gallate (ECG) are potent inhibitors of DHFR with dissociation constants (K-D) of 0.9 and 1.8 mu M, respectively, while polyphenols lacking the ester bound gallate moiety [e.g., (-)-epigallocatechin (EGC) and (-)-epicatechin (EC)] did not bind to this enzyme. To avoid stability and bioavailability problems associated with tea catechins we synthesized a methylated derivative of ECG (3-O-(3,4,5-trimethoxybenzoyl)(-)-epicatechin; TMECG), which effectively binds to DHFR (K-D = 2.1 mu M). In alkaline solution, TMECG generates a stable quinone methide product that strongly binds to the enzyme with a K-D of 8.2 nM. Quercetin glucuronides also bind to DHFR but its effective binding was highly dependent of the sugar residue, with quercetin-3-xyloside being the stronger inhibitor of the enzyme with a K-D of 0.6 mu M. The finding that natural polyphenols are good inhibitors of human DHFR could explain the epidemiological data on their prophylactic effects for certain forms of cancer and open a possibility for the use of natural and synthetic polyphenols in cancer chemotherapy.
- PublicationOpen AccessBroccoli sprouts in analgesia : preclinical in vivo studies(Royal Society of Chemistry, 2016-11-25) Baenas, Nieves; González-Trujano, María Eva; Guadarrama-Enríquez, Omar; Pellicer, Francisco; García-Viguera, Cristina; Moreno, Diego A.; Tecnología de Alimentos, Nutrición y BromatologíaBroccoli is a rich source of health-promoting glucosinolates and phenolic compounds, minerals and vitamins, which might have potential to alleviate pain. The aim of this work was to explore the antinociceptive effects of a broccoli sprouts aqueous extract (BSE) in experimental models of pain and an opioid mechanism. BSE was administered to mice and rats that were submitted to the writhing and formalin tests, respectively. Gastric damage or sedative-like response, as adverse effects observed in anti-inflammatory non-steroidal and opioid analgesic drugs, respectively, were also explored. Antinociceptive but not sedative or gastric injury response was observed in a significant and dose-dependent manner with BSE (50-500 mg/kg, i.p. and 500-2000 mg/kg, p.o.), containing 15 µmol SFN in 1 mg of BSE, in comparison to the control group resembling the effects of the analgesic tramadol (30 mg/kg, i.p.) in writhing and formalin tests. Blockage of opioid receptors by naloxone (1 mg/kg, i.p.) produced partial inhibition in the antinociceptive effect of BSE in both tests. This study gives evidences of the potential activity of Broccoli in the pain therapy.
- PublicationOpen AccessContribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans(MDPI, 2021-10-26) Cedeño-Pinos, Cristina; Marcucci, Cristina; Bañón, Sancho; Bañón, Sancho; Tecnología de Alimentos, Nutrición y BromatologíaEnrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Bra-zilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02% w/w) of PEE were tested in jelly candies alternatively made with two carbohydrate bases (sugars or fructans) and three fruity dyes and flavours (menthe, orange, or strawberry). Propolis polyphenol content (identified by HPLC-MS and quantified by HPLC-DAD/UV-Vis), antioxidant capacity (total phenolics and radical scavenging activity), physical properties (moisture, pH, CIELab colour, and texture profile analysis), and flavour were studied in candies. PEE was rich in polyphenols (>8.7%), including several prenylated p-coumaric, caffeoylquinic and diterpenic acids, and flavonoids, with Artepillin-C (3.4%) as the main bioactive compound. The incorporation of PEE into the hot liquor at 80 °C for 5 min before moulding allowed a good retention of propolis poly-phenols in the final product (recovery percentages of up to 97.4% for Artepillin-C). Jelly candies made with sugars or dietetic fructans have poor antioxidant properties, which depend on the dyes and flavours used. Using PEE (at 0.02%) strongly improved the antioxidant capacity (relative in-creases of up to 465%) of candies without altering the pH, colour, or texture, although off-flavour may appear. Propolis, due to its good antioxidant properties, has potential for use as a functional ingredient in jelly candies.
- PublicationOpen AccessEfectividad de la suplementación nutricional con polifenoles sobre el daño muscular y marcadores de estrés oxidativo en diferentes tipos de ejercicios físicos: Una revisión dela literatura(Universidad de Murcia, Servicio de Publicaciones, 2022) Donadio, Pedro; Muñoz, Cristobal; Flores-Lucero, Francisca; Garcia-Diaz, Diego F.; Farias-Valenzuela, Claudio; Quezada, Esteban; Poblete-Aro, CarlosDurante la realización de ejercicio, existe un desbalance redox que aumenta las especies reactivas de oxígeno generando un estrés oxidativo que favorece el daño muscular incidiendo en el rendimiento físico y deportivo. Diferentes suplementos antioxidantes han sido utilizados para optimizar la recuperación muscular posterior a la realización de ejercicio físico. Sin embargo, los efectos de diversos antioxidantes han sido contraproducentes, ya que las especies reactivas de oxígeno generadas por el ejercicio son necesarias para la adaptación muscular y la disminución de éstas,impide la correcta señalización intracelular y con esto,la adaptación del músculo esquelético frente al ejercicio físico. Los polifenoles son un tipo de antioxidantes que están presentes en diversos frutos y extractos de hierbas que poseen diversas características dependiendo de su estructura y composición, presentando algunos una ruta deseñalización celular similar al ejerciciofísico, generando diferentes estímulos a nivel del músculo esquelético, pudiendo reducir el daño oxidativo generado por el ejercicio e incluso, pudiendo potenciar sus efectos. El objetivo de la presente revisión ala literatura es determinar y describir el efecto de diversos polifenoles en el daño muscular y marcadores de estrés oxidativo posterior a diferentes modalidades de ejercicio físico y deportes en adultos.
- PublicationOpen AccessEffects of four polyphenols on mouse wound healing and the gene expression profile of resveratrol action(Universidad de Murcia, Departamento de Biologia Celular e Histiologia, 2024) Hu, Xiao; Zhang, Hanbin; Chen, ZhenguoStudies have demonstrated the potent effects of polyphenols on cutaneous wound healing. However, the molecular mechanisms underlying polyphenol activity are incompletely understood. Herein, mice were experimentally wounded, intragastrically treated with four polyphenols, resveratrol, tea polyphenols, genistein, and quercetin; and monitored for 14 days. Resveratrol was the most effective compound, promoting wound healing starting at day 7 after wounding, by enhancing cell proliferation and reducing apoptosis and subsequently promoting epidermal and dermal repair, collagen synthesis and scar maturation. RNA sequencing was performed in control and resveratrol-treated tissues on day 7 after wounding. Resveratrol treatment upregulated 362 genes and downregulated 334 genes. Gene Ontology enrichment analysis showed that differentially expressed genes (DEGs) were associated with different biological processes (keratinization, immunity, and inflammation), molecular functions (cytokine and chemokine activities), and cellular components (extracellular region and matrix). Kyoto Encyclopedia of Genes and Genomes pathway analysis indicated that DEGs were predominantly enriched in inflammatory and immunological pathways, including cytokine-cytokine receptor interaction, chemokine signaling, and tumor necrosis factor (TNF) signaling. These results show that resveratrol accelerates wound healing by promoting keratinization and dermal repair and attenuating immune and inflammatory responses.
- PublicationEmbargoMetabolomic profiling of urinary phenolic compounds in postmenopausal women after consumption of dark chocolate, green tea, and fruit juice(2025-09-18) Rocío González-Barrio; Rocío González-Barrio; Tecnología de los Alimentos, Nutrición y Bromatología; Rocío González-Barrio; Facultades de la UMU
- PublicationOpen AccessMetabolomics study of the formation of genotoxic molecules based on the fecal volatile metabolites profile using an in vivo animal model(Elsevier, 2024-02-09) Giménez Campillo, Claudia; Campillo Seva, Natalia; Arroyo Manzanares, Natalia; Martínez, Carlos M.; Torre-Minguela, Carlos de; Viñas López-Pelegrin, Pilar; Química AnalíticaEpidemiological studies have shown that haem iron from processed meat is a key element involved in the colon carcinogenesis. The haem iron induces lipid peroxidation in the colon lumen during digestion, enabling the formation of cytotoxic molecules derived from these reactions. The cytotoxic molecules generated are highly dependent on dietary factors such as lipid sources, calcium levels or the presence of antioxidants during digestion. Here, we investigated whether nitrite substitution by polyphenols as a food additive could modulate the in vivo luminal lipid peroxidation in the colon and consequently, reduce the formation of mucin-depleted foci in a chemical-induced colon cancer rat model. The addition of polyphenols to the cooked ham diet reduces the lipid peroxidation in the rats. A reduction in cytotoxic aldehydes in fecal water from animals fed with polyphenols as well as a decrease in the formation of mucin-depleted foci is observed. The antioxidant capacity derived from polyphenols modifies the luminal environment of the colon, allowing the identification of a specific molecular signature derived from the analysis of fecal volatile organic compounds. In this molecular signature is included the reduction in the abundance of (2E,4E)-2,4-hexadienal, a carcinogenic aldehyde derived from lipid peroxidation.
- PublicationOpen AccessNeurofuzzy logic predicts a fine-tuning metabolic reprogramming on elicited Bryophyllum PCSCs guided by salicylic acid(Frontiers Media, 2022-09-23) Garcia-Pérez, Pascual; Lozano-Milo, Eva; Zhang, Leilei; Miras-Moreno, Begoña; Landin, Mariana; Lucini, Luigi; Gallego, Pedro P.Novel approaches to the characterization of medicinal plants as biofactories have lately increased in the field of biotechnology. In this work, a multifaceted approach based on plant tissue culture, metabolomics, and machine learning was applied to decipher and further characterize the biosynthesis of phenolic compounds by eliciting cell suspension cultures from medicinal plants belonging to the Bryophyllum subgenus. The application of untargeted metabolomics provided a total of 460 phenolic compounds. The biosynthesis of 164 of them was significantly modulated by elicitation. The application of neurofuzzy logic as a machine learning tool allowed for deciphering the critical factors involved in the response to elicitation, predicting their influence and interactions on plant cell growth and the biosynthesis of several polyphenols subfamilies. The results indicate that salicylic acid plays a definitive genotype-dependent role in the elicitation of Bryophyllum cell cultures, while methyl jasmonate was revealed as a secondary factor. The knowledge provided by this approach opens a wide perspective on the research of medicinal plants and facilitates their biotechnological exploitation as biofactories in the food, cosmetic and pharmaceutical fields.
- PublicationOpen AccessRevalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies(2023-01-10) Cedeño-Pinos, Cristina; Martínez-Tomé, Magdalena; Jordán, María José; Bañón, Sancho; Bañón, Sancho; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y BromatologíaSage (Salvia lavandulifolia Vahl) aqueous extracts (SE) obtained from distillation by-products were assessed as antioxidants for nutritionally enhanced jelly candies. Two experimental SEs with a different content of phenolic acids and flavonoids were tested: (i) SE38 (37.6 mg/g) and (ii) SE70 (69.8 mg/g), with salvianic and rosmarinic acids as main polyphenols, respectively. Flavour alteration, stability of sage polyphenols, physical quality traits and antioxidant capacity (AC) were studied in strawberry candies formulated without sugars and enriched with SEs at 0.25, 0.50 and 0.75 g/kg. Despite their different quantitative composition, SE38 and SE70 provided similar antioxidant properties, which were dose dependent. Salvianic and rosmarinic acids were stable without degrading to candy processing (up to 80 °C), keeping their antioxidant potential. There were no relevant differences in flavour or physical traits (pH, °Brix and CIELab colour) between untreated and SE-enriched strawberry candies. The addition of 0.75 g SE/kg resulted in relevant increases of candy AC: (i) from 30 to 38 mg GAE/100 g (total phenolics); (ii) from 10 to 17 mg TE/100 g (DPPH• radical scavenging assay); (iii) from 5 to 13 mg TE/100 g (ABTS·+ radical scavenging assay); (iv) from 84 to 163 µmol Fe2+/100 g (FRAP capacity) and (v) from to 75 to 83% (inhibition of deoxyribose damage). Sage distillation by-products can be revalorised as a source of natural antioxidants to produce healthier candies.