DigitalUM :: Browsing by Subject "Phenolic compounds"

Browsing by Subject "Phenolic compounds"

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Open Access
Anti-leukemic activity of Brassica-derived bioactive compounds in HL-60 myeloid leukemia cells
(MDPI, 2022-11-02) Núñez-Sánchez, María Ángeles; Martínez-Sánchez, María Antonia; Verdejo-Sánchez, Marina; García-Ibáñez, Paula; Oliva Bolarín, Alba; Ramos-Molina, Bruno; Moreno, Diego A.; Ruiz Alcaraz, Antonio José; Bioquímica y Biología Molecular B e Inmunología; Facultad de Biología
Acute myeloid leukemia (AML) is a cancer of the myeloid blood cells mainly treated with chemotherapy for cancer remission, but this non-selective treatment also induces numerous side effects. Investigations with bioactive compounds from plant-derived foods against cancer have increased in the last years because there is an urgent need to search for new anti-leukemic agents possessing higher efficacy and selectivity for AML cells and fewer negative side effects. In this study, we analyzed the anti-leukemic activity of several phytochemicals that are representative of the major classes of compounds present in cruciferous foods (glucosinolates, isothiocyanates, hydroxycinnamic acids, flavonols, and anthocyanins) in the human acute myeloid leukemia cell line HL-60. Our results revealed that among the different Brassica-derived compounds assayed, sulforaphane (SFN) (an aliphatic isothiocyanate) showed the most potent anti-leukemic activity with an IC50 value of 6 µM in dose-response MTT assays after 48 h of treatment. On the other hand, chlorogenic acid (a hydroxycinnamic acid) and cyanidin-3-glucoside (an anthocyanin) also displayed anti-leukemic potential, with IC50 values of 7 µM and 17 µM after 48 h of incubation, respectively. Importantly, these compounds did not show significant cell toxicity in macrophages-like differentiated cells at 10 and 25 µM, indicating that their cytotoxic effects were specific to AML cancer cells. Finally, we found that these three compounds were able to induce the NRF2/KEAP1 signaling pathway in a dose-dependent manner, highlighting SFN as the most potent NRF2 activator. Overall, the present evidence shed light on the potential for using foods and ingredients rich in anticancer bioactive phytochemicals from Brassica spp.
Open Access
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.
Open Access
Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine
(Elsevier, 2021-12-28) Pérez Porras, Paula; Bautista Ortín, Ana Belén; Jurado, Ricardo; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
Several techniques have been used by the winemaking industry to facilitate the extraction of grape phenolic compounds during the maceration process. Interest in innovative techniques such as high-power ultrasound (US) has increased in recent years, replacing more traditional techniques such as the addition of pectolytic enzymes (E). This study evaluates the combined effect of ultrasound and enological enzymes, used at semi-industrial scale at the time of crushing, on the chromatic characteristics of red wine. Variables such as the timing of enzyme addition and the ripening state of the grapes were considered. The results showed that ultrasound had a greater effect than enological enzymes when used alone, especially when the ripest grapes were used. The results also indicate that, when added after sonication, the enzymes favored the US effect, enabling the contact time necessary to achieve a wine with chromatic characteristics similar to those resulting from a traditional maceration process to be reduced by 4 days. Carried out on a semi-industrial scale, the study demonstrates that the adequate combination of these two techniques can optimize the maceration process both in terms of time and the wine organoleptic characteristics, making the technique of special interest for industrial application.
Open Access
Effect of pine bark extract and its phenolic compounds on selected pathogenic and probiotic bacterial strains
(Frontiers, 2024-03-27) Sánchez Moya, Teresa; López Nicolás, Rubén; Peso Echarri, Patricia; González-Bermúdez, Carlos A.; Frontela-Saseta, Carmen; Tecnología de Alimentos, Nutrición y Bromatología
Introduction: Inflammatory bowel disease (IBD) comprises a heterogeneous group of chronic diseases as ulcerative colitis (UC) and Crohn’s disease (CD). IBD is the result of a dysregulation of intestinal homeostasis with a host’s loss of tolerance toward normal enteric microflora. Plant-based extracts as phenolic compounds can play a role by modulating the intestinal inflammation response. Methods: The in vitro antimicrobial activity of French maritime pine bark extract (PBE) and its phenolic constituents has been investigated in this study. Furthermore, the ability of PBE and phenolic compounds (caffeic acid, chlorogenic acid, ferulic acid, gallic acid and taxifolin) to modulate the microbiota has been assessed. Results: Phenolic compounds and PBE showed a great inhibitory effect on the pathogens growth at the highest concentration assessed (1.25 mg/mL). The growth of E. sakazakii and E. faecalis were affected by the effect of caffeic acid and ferulic acid. Taxifolin showed a very strong activity against Listeria sp. (with a reduction ~98%). Gallic acid revealed antibacterial effect on S. aureus at different concentrations. The inhibitory effect of PBE was highly significant on the growth of E. coli O157:H7. PBE, caffeic acid and chlorogenic acid seem to provide the greatest beneficial effect on the probiotic bacteria. However, the highest concentrations of taxifolin may have impaired the growth of beneficial microbiota. Conclusion: Present findings could be of interest for considering PBE and/or its phenolic constituents as protectors against gastrointestinal disturbances which lead to ulcerative colitis and Crohn’s disease.
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Enhanced accumulation of phytosterols and phenolic compounds incyclodextrin-elicited cell suspension culture of Daucus carota
(Elsevier, 2016-06-15) Almagro Romero, Lorena; Miras Moreno, Begoña; Pedreño García, María Ángeles; Sabater Jara, Ana Belén; Biología Vegetal
Inthis work, suspension-culturedcells of Daucus carota wereusedto evaluate the effect of -cyclodextrins on the production of isoprenoid and phenolic compounds. The results showed that the phytosterols and phenolic compounds were accumulated in the extracellular medium (15100 g L−1 and 477.46 g L−1, respectively) in the presence of cyclodextrins. Unlike the phytosterol and phenolic compound content, -carotene (1138.03 g L−1), lutein (25949.54 g L−1) and -tocopherol (8063.82 g L−1) chlorophyll a (1625.13 g L−1) and b (9.958 (9958.33 g L−1) were mainly accumulated inside the cells. Therefore, cyclodextrins were able to induce the cytosolic mevalonate pathway, increasing the biosynthesis of phytosterols and phenolic compounds, and accumulate them outside the cells. However, in the absence of these cyclic oligosaccharidic elicitors, carrot cells mainly accumulated carotenoids through the methylerythritol 4-phosphate pathway. Therefore, the use of cyclodextrins would allow the extracellular accumulation of both phytosterols andphenolic compounds bydiverting the carbonflux towards the cytosolicmevalonate/phenylpropanoid pathway.
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Enhanced bioactive compound production in broccoli cells due to coronatine and methyl jasmonate is linked to antioxidative metabolism
(Elsevier, 2020-02-22) Sánchez-Pujante, Pedro Joaquín; Gionfriddo, Matteo; Díaz-Vivancos, Pedro; Almagro Romero, Lorena; Pedreño García, María Ángeles; Sabater Jara, Ana Belén; Biología Vegetal
Elicited broccoli suspension-cultured cells (SCC) provide a useful system for obtaining bioactive compounds, including glucosinolates (GS) and phenolic compounds (PCs). In this work, coronatine (Cor) and methyl jas monate (MJ) were used to increase the bioactive compound production in broccoli SCC. Although the use of Cor and MJ in secondary metabolite production has already been described, information concerning how elicitors affect cell metabolism is scarce. It has been suggested that Cor and MJ trigger defence reactions affecting the antioxidative metabolism. In the current study, the concentration of 0.5 μM Cor was the most effective treatment for increasing both the total antioxidant capacity (measured as ferulic acid equivalents) and glucosinolate content in broccoli SCC. The elicited broccoli SCC also showed higher polyphenol oxidase activity than the control cells. Elicitation altered the antioxidative metabolism of broccoli SCC, which displayed biochemical changes in antioxidant enzymes, a decrease in the glutathione redox state and an increase in lipid peroxidation levels. Furthermore, we studied the effect of elicitation on the protein profile and observed an induction of defence-related proteins. All of these findings suggest that elicitation not only increases bioactive compound production, but it also leads to mild oxidative stress in broccoli SCC that could be an important factor triggering the production of these compounds.
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High‑power ultrasounds as a tool for the formation of stable pigments during the aging of red wines
(Springer Nature Link, 2025-06-06) Gomez-Plaza, Encarna; Pérez Porras, Paula; Bautista Ortín, Ana Belén; Osete Alcaraz, Lucía; Carrasco‑Palazón, María José; Jurado, Ricardo; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
Los ultrasonidos de alta potencia (US) se han consolidado como una herramienta útil para obtener vinos con altos niveles de compuestos fenólicos y aromáticos. Sin embargo, la falta de estudios a escala semiindustrial sobre el envejecimiento de estos vinos pone de manifiesto la necesidad de estudiar los posibles efectos de la sonicación de la uva en los procesos de evolución del vino. Se realizaron análisis de la composición fenólica en distintas etapas (embotellado, y tras 6 y 12 meses de envejecimiento en botella) en vinos elaborados mediante la aplicación de US sobre uvas estrujadas y con diferentes tiempos de maceración (48 h, 72 h y 7 días). Los resultados no solo muestran una mayor concentración de compuestos fenólicos en el momento del embotellado debido a la aplicación de US, sino que también demuestran un mayor potencial de envejecimiento en dichos vinos, atribuido a la presencia de reacciones de polimerización y a la formación de pigmentos estables. Esto se observó incluso en vinos con tiempos cortos de maceración, que además presentaron una mayor estabilidad de su composición fenólica. Así, el incremento en la concentración de compuestos polimerizados observado tras 6 meses en vinos elaborados a partir de uvas sonicadas fue aproximadamente un 35 % superior al del vino control y alrededor de un 42 % tras 12 meses.
Open Access
Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder
(MDPI, 2020-02-14) Periago Castón, Mª Jesús; González Barrio, Rocío; Núñez Gómez, Vanesa; Cienfuegos Jovellanos, Elena; García Alonso, Javier; Tecnología de Alimentos, Nutrición y Bromatología
Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. In this study, a new production process was evaluated in order to obtain a dark chocolate enriched in (poly)phenols using a cocoa powder with an improved flavanol profile. The antioxidant capacity (Oxygen Radical Absorbance Capacity (ORAC) assay) and the flavanol profile (HPLC-DAD and HPLC-FL) was determined. The analysis of the enriched chocolate showed that the total flavan-3-ols (monomers) content was 4 mg/g representing a 3-fold higher than that quantified in the conventional one. Total levels of dimers (procyanidin B1 and B2) were 2.4-fold higher in the enriched chocolate than in the conventional, with a total content of 6 mg/g. The total flavanol content (flavan-3-ols and procyanidins) in the enriched chocolate was increased by 39% compared to the conventional one which led to a 56% increase in the antioxidant capacity. The new flavanol-enriched dark chocolate is expected to provide greater beneficial e ect to consumers. Moreover, the amount of flavonols provided by a single dose (ca. 200 mg per 10 g) would allow the use of a health claim on cardiovascular function, a fact of interest for the cocoa industry.
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Influence of raspberry and its dietary fractions on the In vitro activity of the colonic microbiota from normal and overweight subjects
(2021-10-26) Núñez-Gómez, Vanesa; Periago, María Jesús; Navarro-González, Inmaculada; Campos-Cava, María Piedad; Baenas, Nieves; González-Barrio, Rocío; Tecnología de Alimentos, Nutrición y Bromatología
Raspberry is a source of dietary fibre and phenolic compounds, which are metabolised by the gut microbiota, resulting in the production of short chain fatty acids (SCFAs) and phenolic catabolites; but the formation of these compounds depends on the microbiota composition. The aim of this study was to investigate whether the raspberry and its fractions (phenolic extract, total and insoluble dietary fibre) affect the microbial activity depending on the body weight condition. For this, in vitro fermentations of raspberry fractions were carried out using faeces from normal-weight (NW) and overweight volunteers (OW) during 48 h, and phenolic catabolites and SCFAs were analysed at 0, 6, 24 and 48 h. The whole raspberry and the phenolic extract produced greater quantities of urolithins and total SCFAs when compared with fibre fractions, reaching the highest amount between 24 and 48 h. The body weight condition was an important factor, since faeces from NW led to greater production of urolithins from non-extractable phenolic compounds bound to fibre fractions, whereas in OW the urolithins production was higher from the fractions with more extractable polyphenols. In summary, the whole raspberry has been shown to have a prebiotic effect, mainly due to its phenolic compounds content rather than its fibre content.
Open Access
Initial growth and production of secondary metabolites in Basella alba leaves cultivated in a sandy textured soil with addition of organic and organo-mineral substrate
(Universidad de Murcia. Servicio de publicaciones, 2022) Pina, José Carlos; Morbeck-de-Oliveira, Ademir Kleber; Matias, Rosemary
Crecimiento inicial y producción de metabolitos secundarios en hojas de Basella alba cultivadas en un suelo de textura arenosa con adición de sustrato orgánico y organomineral La especie Basella alba se conoce popularmente como bertalha india y se consume ampliamente en forma de ensaladas, por ejemplo. El objetivo de este estudio fue evaluar las etapas iniciales de crecimiento y la producción de metabolitos secundarios en diferentes sustratos. Transcurridos 90 días desde el inicio de la plantación (pleno sol), en suelo arenoso mezclado con diferentes sustratos, se determinó el efecto de los sustratos sobre el crecimiento y producción de metabolitos secundarios en las hojas. Los resultados indicaron que el tratamiento con la adición de 70% de vermicompost indujo el mayor crecimiento y la mejor concentración de compuestos fenólicos y flavonoides. Sin embargo, la mayoría de los tratamientos dieron como resultado la producción de heterósidos cardiotónicos, que pueden causar problemas de salud.
Open Access
Microbial catabolism of coffee pulp (poly)phenols during in vitro colonic fermentation
(Elsevier, 2024-09-18) Núñez Gómez, Vanesa; Cañas, Silvia; Tosi, Nicole; Del Rio, Daniele; Mena, Pedro; Martín-Cabrejas, María A.; Aguilera, Yolanda; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
Coffee pulp is a by-product characterized by its richness in phenolic compounds. This study examined the catabolism of (poly)phenols in digested coffee pulp flour (CPF) and extract (CPE) during in vitro colonic fermentation. After a simulated gastrointestinal digestion, samples were fermented using human microbiota and (poly)phenol transformations were analyzed by UHPLC-ESI-MS/MS. Digested CPF and CPE contained high amounts of phenolic acids, notably 3′,4′-dihydroxycinnamic (99.7–240.1 μmol 100 g−1) and 3,4-dihydroxybenzoic acid (174.1–491.4 μmol 100 g−1). During the in vitro fecal fermentation, phenylpropanoic acids (1.5- to 2.6-fold), phenyl-γ-valerolactones (1.3- to 23-fold), phenylvaleric acids (1.1- to 2-fold) and benzene derivatives (1.5-fold) increased; while benzoic and cinnamic acids, cinnamoylquinic derivatives, flavonols, benzaldehydes and diphenylpropan-2-ols decreased. The (poly)phenols in CPF were catabolized more slowly than in CPE, suggesting protection of the fibrous matrix against phenolic degradation. Coffee pulp may be a promising food ingredient rich in (poly)phenols contributing to the prevention of intestinal diseases.
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.
Open Access
Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study
(Springer, 2019-04-15) Aleixandre Tudo, José Luis; Castelló-Cogollos, Lourdes; Aleixandre, José Luis; Aleixandre Benavent, Rafael; Información y Documentación
The antioxidant nature and the significant role played by phenolic compounds in wine organoleptic properties place these molecules in the core of a significant amount of viti‑ culture and oenology research. Despite the large amount of grape and wine phenolic research, the understanding of the phenolic chemistry and its role played on wine qual‑ ity still remains inconclusive. Bibliometric studies are a valuable tool to provide a critical evaluation of the research status of a specified topic. The evaluation of quantitative meth‑ ods is used to process measurable outcomes of research activity from articles published in scientific journals and included in databases. The main aim of this study was thus to pro‑ vide a bibliometric approach on phenolic compounds with an exclusive focus on grape and wine phenolics from a strictly winegrowing and winemaking perspective. To evaluate the scientific structure in phenolic compounds a bibliometric search using the Web of Science Core Collection platform from Clarivate Analytics was evaluated. The critical evaluation of the results showed a significant effort made towards the understanding of the organo‑ leptic role played by phenolic compounds. Despite a considerable amount of research cur‑ rently available, it is foreseen that the research efforts will move towards a more complete interpretation of the astringency and bitterness phenomena. Furthermore, it can also be speculated that future research topics will point towards the comprehension of wine flavour compounds in which phenolic substances are also expected to play a crucial role.

Browsing by Subject "Phenolic compounds"

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