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Periago Castón, María Jesús

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Periago Castón, María Jesús
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Universidad de Murcia. Departamento de Tecnología de los Alimentos,Nutrición y Bromatología
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    Antibacterial effect of Spanish honeys of different botanical origins against Staphylococcus epidermidis
    (MDPI, 2024-06-15) Núñez Gómez, Vanesa; San Mateo Molina, Marta; Sánchez Martínez, Lorena; Periago Castón, María Jesús; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
    Honey is traditionally used for its medicinal properties attributed to its antibacterial and antioxidant effects. It is considered a natural alternative to conventional antibiotics. This effect has been attributed to their physico-chemical properties, as various chemical parameters can synergistically influence this effect. The aim of this study is to assess Spanish honeys of diverse botanical origins for their antibacterial efficacy against Staphylococcus epidermidis, correlating their physico-chemical attributes, (poly)phenol content, and antioxidant activity. The methods included colour determination via two methodologies, acidity, pH, moisture content, and sugar concentration. (Poly)phenol content was quantified using the Folin-Ciocalteau method, while antioxidant activity was evaluated via the FRAP method. Subsequently, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against S. epidermidis were investigated with different concentrations of honeys. The results revealed a direct relationship between honey darkness, (poly)phenol concentration, antioxidant activity, and antibacterial efficacy. Darker honeys exhibited higher (poly)phenol levels, greater antioxidant activity, and consequently, lower MIC and MBC values, showing enhanced antibacterial properties. These findings underscore the potential of honey as a therapeutic agent against S. epidermidis, particularly in wound healing applications to avoid infection. Further research into honey’s multifaceted properties is warranted to unveil novel therapeutic avenues in healthcare
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    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.
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    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.
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