González-Barrio, Rocío

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González-Barrio, Rocío

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González-Barrio, Rocío

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Universidad de Murcia. Departamento de Tecnología de los Alimentos,Nutrición y Bromatología

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Open Access
In vitro colonic fermentation of orange peel fibres: effect on microbial modulation, SCFAs production and carotenoid degradation
(Elsevier, 2025-02-12) Núñez Gómez, Vanesa; Gómez-Gallego, Carlos; Kolehmainen, Marjukka; González-Barrio, Rocío; Periago Castón, María Jesús; Tecnología de Alimentos, Nutrición y Bromatología
Orange peel by-products are valuable for their content of dietary fibre and bioactive compounds that offer health benefits, such as the production of short-chain fatty acids (SCFAs) and modulation of gut microbiota. The aim of this study is to evaluate the prebiotic effect of three fibre-rich fractions of orange peel (orange peel extract, OP; insoluble fibre fraction, IFF; and water-soluble extract, WSE) by means of in vitro fermentation. Degradation of carotenoids during fermentation was examined to explore their interaction with the microbiota. The results indicate that in vitro fermentation of fibre-rich ingredients increased Lactobacillus and Bifidobacterium populations. WSE, rich in bioactive compounds, increased Bifidobacterium by 2.5 times compared with the other fractions, and gave a 1.5-fold higher total SCFAs production and a noteworthy evolution of butyrate. Moreover, although carotenoids decreased during fermentation, they remained detectable at the end of the process, suggesting that they are not efficiently metabolized by microbiota and could persist in the colon for a longer period. These findings open up new avenues of research in the use of by-products to develop novel ingredients. In addition, future research should focus on investigating the behaviour of carotenoids during digestion, as well as their antioxidant, anti-inflammatory, and microbiota-modulating effects.
Open Access
Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents
(MDPI, 2020-09-26) Núñez-Gómez, V; Baenas, N; Navarro-González, I; García-Alonso, J; Moreno, D.A.; Periago-Castón, M.J.; González-Barrio, Rocío
Broccoli is a source of bioactive compounds that provide an important nutritional value. The content of these compounds can vary depending on agronomic and environmental conditions, as well as on elicitation. In this study, three crop trials were carried out to evaluate the e_ects of the cultivation season, the application of di_erent dosages of methyl-jasmonate (MeJA) on the overall quality and on the total content of bioactive compounds of ‘Parthenon’ broccoli cultivated under the field conditions of southeastern Spain. Color parameters, chlorophyll content, total phenolic compounds, total flavonoids and antioxidant activity were measured to evaluate the overall quality. Moreover, individual carotenoids, phenolic compounds and glucosinolates were evaluated by high performance liquid chromatography with diode array detection (HPLC-DAD) and high performance liquid chromatography equipped with diode array detector coupled to mass spectrometer using electro spray ionization (HPLC-DAD-ESI/MSn). The content of total carotenoids, phenolic compounds and glucosinolates were higher in autumn compared with spring, showing increases of 2.8-fold, 2-fold and 1.2-fold, respectively. Moreover, a double application of MeJA increased the contents of total carotenoids, phenolic compounds and glucosinolates by 22%, 32% and 39%, respectively, relative to the untreated samples. Considering our results, the controlled and timely application of 250 _M MeJA to the aerial parts of the plants four days before harvest, on two consecutive days, seems to be a valid agronomic strategy to improve the health-promoting capacity of Parthenon broccoli, without compromising its overall quality.
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Dietary fibre fractions rich in (poly)phenols from orange by-products and their metabolisation by in vitro digestion and colonic fermentation
(Elsevier, 2023-11-25) Núñez-Gómez, Vanesa; Periago, María Jesús; Ordóñez-Díaz, José Luis; Pereira-Caro, Gema; Moreno-Rojas, José Manuel; González-Barrio, Rocío
Orange peel is an interesting by-product because of its composition, particularly its dietary fibre and flavanones. The aim of this work was to extract different fibre fractions from orange peel to obtain potential added-value ingredients and evaluate how the presence of fibre may interfere with (poly)phenol metabolism. Using an aqueous extraction, as a green extraction method, an insoluble fibre fraction (IFF) and a water-soluble extract (WSE) were obtained. Those fractions were analysed to determine the proximate and dietary fibre composition, hydration properties, (poly)phenol composition and antioxidant capacity, comparing the results with the orange peel (OP). The IFF presented the highest content of insoluble dietary fibre and the WSE showed the highest content of (poly)phenols, these being mainly flavanones. An in vitro faecal fermentation was carried out to evaluate the production of short-chain fatty acids (SCFAs) and lactate as prebiotic indicators; the IFF gave the highest production, derived from the greater presence of dietary fibre. Moreover, catabolites from (poly)phenol metabolism were also analysed, phenylpropanoic acids being the major ones, followed by phenylacetic acids and benzoic acids. These catabolites were found in higher quantities in WSE, because of the greater presence of (poly) phenols in its composition. IFF also showed a significant production of these catabolites, which was delayed by the greater presence of fibre. These results reveal that the new ingredients, obtained by an environmentally friendly water extraction procedure, could be used for the development of new foods with enhanced nutritional and healthy properties.
Open Access
Timing of chocolate intake affects hunger, substrate oxidation, and microbiota: a randomized controlled trial
(2021-06-23) Hernández-González, Teresa; Escobar, Carolina; Madrid, J.A.; Periago, María Jesús; Collado, María Carmen; Scheer, Frank. A.J.L.; Garaulet, Marta; González-Barrio, Rocío; Tecnología de Alimentos, Nutrición y Bromatología
Eating chocolate in the morning or in the evening/at night, may differentially affect energy balance and impact body weight due to changes in energy intake, substrate oxidation, microbiota (composition/function), and circadian-related variables. In a randomized controlled trial, postmenopausal females (n = 19) had 100 g of chocolate in the morning (MC), in the evening/at night (EC), or no chocolate (N) for 2 weeks and ate any other food ad libitum. Our results show that 14 days of chocolate intake did not increase body weight. Chocolate consumption decreased hunger and desire for sweets (P < .005), and reduced ad libitum energy intake by ~300 kcal/day during MC and ~150 kcal/day during EC (P = .01), but did not fully compensate for the extra energy contribution of chocolate (542 kcal/day). EC increased physical activity by +6.9%, heat dissipation after meals +1.3%, and carbohydrate oxidation by +35.3% (P < .05). MC reduced fasting glucose (4.4%) and waist circumference (−1.7%) and increased lipid oxidation (+25.6%). Principal component analyses showed that both timings of chocolate intake resulted in differential microbiota profiles and function (P < .05). Heat map of wrist temperature and sleep records showed that EC induced more regular timing of sleep episodes with lower variability of sleep onset among days than MC (60 min vs 78 min; P = .028). In conclusion, having chocolate in the morning or in the evening/night results in differential effects on hunger and appetite, substrate oxidation, fasting glucose, microbiota (composition and function), and sleep and temperature rhythms. Results highlight that the “when” we eat is a relevant factor to consider in energy balance and metabolism.
Open Access
Metabolomic profiling of urinary phenolic compounds in postmenopausal women after consumption of dark chocolate, green tea, and fruit juice
(Royal Society of Chemistry, 2026-02-02) Sánchez Martínez, Lorena; Tosi, Nicole; Bragazzi, Nicola Luigi; Bresciani, Letizia; Del Rio, Daniele; Periago Castón, María Jesús; Mena, Pedro; González-Barrio, Rocío; Tecnología de Alimentos, Nutrición y Bromatología
Postmenopausal women are approximately twice as likely to develop cardiometabolic diseases (CMDs) as premenopausal women. Plant-based diets rich in fruits and vegetables, due to their high content of bioactive compounds such as (poly)phenols, represent a promising strategy to reduce the risk of CMDs in this population. However, the cardioprotective effects of (poly)phenols depend largely on inter-individual variability, which is strongly influenced by the gut microbiota composition. Menopause is often associated with gut dysbiosis, characterized by a reduced microbial diversity and a lower abundance of beneficial bacteria. This imbalance in the gut microbiota profile of postmenopausal women could influence (poly)phenol metabolism and, consequently, the health benefits attributed to (poly)phenol-rich food (PP-rich food) consumption. Therefore, this study aimed to assess the impact of a daily consumption of PP-rich foods (dark chocolate, green tea and fruit juice) for 2 months on the urinary phenolic profile in postmenopausal women at high cardiometabolic risk. To this end, 116 urinary phenolic metabolites were determined using UHPLC-ESI-QqQ-MS/MS. Dietary intervention with PP-rich foods led to a significant increase in the urinary excretion of phenolic metabolites derived from gut microbiota activity and phase II metabolism. Notably, there was a significant increase in the excretion of glucuronidated and/or sulfated conjugates of phenyl-γ-valerolactones, phenylvaleric acids, phenylacetic acids, benzoic acids, and urolithins. It is expected that these phenolic metabolites could be the bioactive compounds responsible for the potential beneficial effects derived from the daily intake of dark chocolate, green tea, and fruit juice on the reduction of the risk of CMDs in postmenopausal women.
Open Access
Ameliorative Effect of Spinach on Non-Alcoholic Fatty Liver Disease Induced in Rats by a High-Fat Diet
(MDPI, 2019-04-03) Periago-Castón, Mª Jesús; Elvira-Torales, Laura Inés; Navarro-González, Inmaculada; Pallarés, Francisco José; García-Alonso, Javier; Sevilla, Ángel; González-Barrio, Rocío; Santaella-Pascual, Marina; Tecnología de Alimentos, Nutrición y Bromatología
The purpose of this work was to evaluate the effect of dietary carotenoids from spinach on the inflammation and oxidative stress biomarkers, liver lipid profile, and liver transcriptomic and metabolomics profiles in Sprague–Dawley rats with steatosis induced by a high-fat diet. Two concentrations of spinach powder (2.5 and 5%) were used in two types of diet: high-fat (H) and standard (N). Although rats fed diet H showed an accumulation of fat in hepatocytes, they did not show differences in the values of adiponectin, tumor necrosis factor alpha (TNF- ), and oxygen radical absorption (ORAC) in plasma or of isoprostanes in urine compared with animals fed diet N. The consumption of spinach and the accumulation of and carotenes and lutein in the liver was inversely correlated with serum total cholesterol and glucose and the content of hepatic cholesterol, increasing monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and reducing cholesterol in the livers of rats fed diet H and spinach. In addition, changes in the expression of genes related to the fatty liver condition occurred, and the expression of genes involved in the metabolism of fatty acids and cholesterol increased, mainly through the overexpression of peroxisome proliferator activated receptors (PPARs). Related to liver metabolites, animals fed with diet H showed hypoaminoacidemia, mainly for the glucogenic aminoacids. Although no changes were observed in inflammation and oxidative stress biomarkers, the consumption of spinach modulated the lipid metabolism in liver, which must be taken into consideration during the dietary treatment of steatosis.
Open Access
Interaction between dietary fibre and bioactive compounds in plant by-products: impact on bioaccessibility and bioavailability
(MDPI, 2023-04-21) Núñez-Gómez, Vanesa; Periago, María Jesús; González-Barrio, Rocío
In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society. In this regard, taking into consideration that these by-products retain the dietary fibre compositions and the bioactive compounds of the starting materials, plant food agro-industries have an interest in taking advantage of them, from a nutritional point of view. Therefore, this review evaluates the role of dietary fibre and bioactive compounds in these by-products as well as the potential interactions of both components and their implications for health, since the bioactive compounds associated with fibre may reach the colon, where they can be metabolised into postbiotic compounds, providing important health benefits (prebiotic, antioxidant, anti-inflammatory, etc.). Consequently, this aspect, on which there are few studies, is very relevant and must be considered in the revaluation of by-products to obtain new ingredients for food processing with improved nutritional and technological properties.
Open Access
Assessing the impact of (poly)phenol-rich foods on cardiometabolic risk in postmenopausal women: a dietary trial
(MDPI, 2024-08-09) Sánchez-Martínez, Lorena; García-Alonso, Javier; Mena, Pedro; Periago, María Jesús; González-Barrio, Rocío; Tecnología de Alimentos, Nutrición y Bromatología
Menopause is a critical stage in a woman’s life in which cardiometabolic alterations appear, such as insulin resistance or a predisposition to visceral fat deposits, leading to an increased risk of cardiometabolic diseases (R-CMBs). New strategies to reduce the R-CMBs in postmenopausal women using natural compounds without adverse effects are desirable. In this sense, plant-based diets rich in fruits and vegetables could play a fundamental role due to the high content of bioactive compounds found in these diets, such as (poly)phenols, known for their antioxidant, anti-inflammatory and vasodilator properties. The aim of this research was to carry out a dietary trial to evaluate the effect of the daily intake of different (poly)phenol-rich foods (PP-rich foods) for 2 months on the modulation of the main cardiometabolic risk biomarkers of postmenopausal women. The results showed a slight improvement in blood pressure (BP), lipid profile and oxidative stress, endothelial function and inflammatory biomarkers. These findings suggest that daily consumption of PP-rich foods alleviated the R-CMBs of postmenopausal women by reducing the oxidative stress and, thus, the risk of cardiovascular events; however, the magnitude of the cardioprotective effect of (poly)phenols depends on inter-individual variability.
Open Access
Comunicaciones Orales.-Efecto del consumo de luteína sobre la acumulación de colesterol y perfil de ácidos grasos en hígados de ratas con esteatosis inducida
(2020-05-27) Laura Inés Elvira Torales; González-Navarro, Inmaculada; García-Alonso, J.; Martín-Pozuelo del Pozo, Gala; Periago-Castón, M. J.; González-Barrio, Rocío; Santaella-Pascual, Marina; Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología
Open Access
Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect
(2020-09-09) Periago, María Jesús; Baenas, Nieves; Núñez-Gómez, Vanesa; Navarro-González, Inmaculada; Sánchez-Martínez, Lorena; García-Alonso, Javier; González-Barrio, Rocío; Tecnología de Alimentos, Nutrición y Bromatología
Raspberries have high content of antioxidants; however, there is a lack of information about the functional composition of their dietary fibre. In this work, the total dietary fibre and its soluble and insoluble fractions were analysed for extractable and hydrolysable (poly)phenols, non-starch polysaccharides and functional properties with physiological effects and health implications (fat and water retention and swelling capacity, glucose diffusion retardation index, osmotic pressure and antioxidant capacity). Additionally, their prebiotic effect was assessed by an in vitro fermentation model by the analysis of short chain fatty acids. Results show that raspberry fibre contained mainly hydrolysable (poly)phenols; insoluble dietary fibre was the fraction richest in these compounds and also had the highest antioxidant and fat retention capacity, whereas soluble dietary fibre underwent greater hydration. The in vitro fermentations showed that (poly)phenols were responsible to a great extent for the raspberry prebiotic-like effect, in comparison with the fibre fractions. The results confirm that raspberry dietary fibre fractions could be used as functional and prebiotic ingredients for the development of food products with enhanced physical and nutritional properties.