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Anti-inflammatory properties of fruit juices enriched with pine bark extract in an in vitro model of inflamed human intestinal epithelium: The effect of gastrointestinal digestion

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dc.contributor.authorFrontela Saseta, María del Carmen
dc.contributor.authorLópez Nicolás, Rubén
dc.contributor.authorMartínez Gracia, Carmen
dc.contributor.authorRos Berruezo, Gaspar
dc.contributor.authorGonzález Bermúdez, Carlos Alberto
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2026-07-01T07:00:06Z
dc.date.available2026-07-01T07:00:06Z
dc.date.copyright© 2012 Elsevier Ltd.
dc.date.issued2012-12-05
dc.description.abstractEnrichment of fruit juices with pine bark extract (PBE) could be a strategy to compensate for phenolic losses during the gastrointestinal digestion. A coculture system with Caco-2 cells and RAW 264.7 macrophages was established as an in vitro model of inflamed human intestinal epithelium for evaluating the anti-inflammatory capacity of fruit juices enriched with PBE (0.5 g L 1) before and after in vitro digestion. The digestion of both PBE-enriched pineapple and red fruit juice led to significant changes in most of the analysed phenolic compounds. The in vitro inflammatory state showed cell barrier dysfunction and overproduction of IL-8, nitric oxide (NO) and reactive oxygen species (ROS). In the inflamed cells, incubation with nondigested samples reduced (P < 0.05) the production of IL-8 and NO compared with digested samples. ROS production increased in the inflamed cells exposed to digested commercial red fruit juice (86.8 ± 1.3%) compared with fresh juice (77.4 ± 0.8%) and increased in the inflamed cells exposed to digested enriched red fruit juice (82.6 ± 1.6%) compared with the fresh enriched juice (55.8 ± 6%). The anti-inflammatory properties of PBE-enriched fruit juices decreased after digestion; further research on the bioavailability of the assayed compounds is needed to properly assess their usefulness for the treatment of gut inflammation.
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dc.format.extent6
dc.identifier.citationFood and Chemical Toxicology 53 (2013) 94–99
dc.identifier.doihttp://dx.doi.org/10.1016/j.fct.2012.11.024
dc.identifier.eissn1873-6351
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10201/240601
dc.languageeng
dc.publisherElsevier
dc.relationCONSOLIDER FUN-C-FOOD ‘Nuevos ingredientes funcionales para mejorar la salud’.
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0278691512008319?via%3Dihub
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectGut inflammation
dc.subjectIn vitro digestion
dc.subjectPine bark extract
dc.subjectFruit juices
dc.subject.odsObjetivo 3: Salud
dc.titleAnti-inflammatory properties of fruit juices enriched with pine bark extract in an in vitro model of inflamed human intestinal epithelium: The effect of gastrointestinal digestion
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
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