Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Huarte, E. (Estibaliz) | - |
dc.creator | Serra, G. (Gessica) | - |
dc.creator | Monteagudo-Mera, A. (Andrea) | - |
dc.creator | Spencer, J. (Jeremy) | - |
dc.creator | Cid, C. (Concepción) | - |
dc.creator | Peña, M.P. (María Paz) de | - |
dc.date.accessioned | 2021-09-27T09:19:02Z | - |
dc.date.available | 2021-09-27T09:19:02Z | - |
dc.date.issued | 2021 | - |
dc.identifier.citation | Huarte, E. (Estibaliz); Serra, G. (Gessica); Monteagudo-Mera, A. (Andrea); et al. "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". Journal of Agricultural and Food Chemistry. (69), 2021, 9270 - 9286 | es |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.uri | https://hdl.handle.net/10171/62079 | - |
dc.description.abstract | 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. | es_ES |
dc.description.sponsorship | This research was funded by the Spanish Ministry of Science and Innovation (AGL2014-52636-P) and Plan de Investigación de la Universidad de Navarra (PIUNA 2018-09). E. Huarte thanks Asociación de Amigos de la Universidad de Navarra and Banco Santander and the Government of Navarra for the PhD and mobility grants received, respectively. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | American Chemical Society | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Cynara | es_ES |
dc.subject | Heat treatment | es_ES |
dc.subject | Gastrointestinal diegestion | es_ES |
dc.subject | (Poly)phenols | es_ES |
dc.subject | Cytokines | es_ES |
dc.subject | Gut microbiota | es_ES |
dc.title | 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 | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | 10.1021/acs.jafc.1c03014 | - |
dadun.citation.endingPage | 9286 | es_ES |
dadun.citation.number | 69 | es_ES |
dadun.citation.publicationName | Journal of Agricultural and Food Chemistry | es_ES |
dadun.citation.startingPage | 9270 | es_ES |
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