Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing c...
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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Elsevier
2019
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/4437 https://www.sciencedirect.com/science/article/pii/S1756464618304110?via%3Dihub https://doi.org/10.1016/j.jff.2018.07.056 |
| _version_ | 1855035323409498112 |
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| author | Molino, Silvia Fernandez Miyakawa, Mariano Enrique Giovando, Samuele Rufián Henares, José Ángel |
| author_browse | Fernandez Miyakawa, Mariano Enrique Giovando, Samuele Molino, Silvia Rufián Henares, José Ángel |
| author_facet | Molino, Silvia Fernandez Miyakawa, Mariano Enrique Giovando, Samuele Rufián Henares, José Ángel |
| author_sort | Molino, Silvia |
| collection | INTA Digital |
| description | Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE,
CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts
trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE
(6.90 vs. 5.07 mmol Trolox/g), in contrast to a stronger scavenging activity of QUE (8.16 mmol Trolox/g vs
6.70 mmol Trolox/g). The results obtained showed a decrease of the antioxidant capacity of tannins after microbial
fermentation, but a high prebiotic activity through release of short-chain fatty acids of both CHE
(11.14 mmol/g) and QUE (4.79 mmol/g) was observed. The UPLC-MS investigations on digested and fermented
tannins gave an identification and semi-quantification of 18 compounds, including hydrolysable and condensed
tannins and their metabolites. The results represent a valid basis for further studies on the potential use of these
wood extracts in human diet. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4437 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA44372019-02-13T16:08:24Z Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation Molino, Silvia Fernandez Miyakawa, Mariano Enrique Giovando, Samuele Rufián Henares, José Ángel Tannins In Vitro Digestibility Fermentation Polyphenols Fatty Acids Antioxidants Taninos Digestibilidad in Vitro Fermentación Polifenoles Ácidos Grasos Castanea Antioxidantes Gut Microbiota Antioxidant Capacity Capacidad Antioxidante Quebracho Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE (6.90 vs. 5.07 mmol Trolox/g), in contrast to a stronger scavenging activity of QUE (8.16 mmol Trolox/g vs 6.70 mmol Trolox/g). The results obtained showed a decrease of the antioxidant capacity of tannins after microbial fermentation, but a high prebiotic activity through release of short-chain fatty acids of both CHE (11.14 mmol/g) and QUE (4.79 mmol/g) was observed. The UPLC-MS investigations on digested and fermented tannins gave an identification and semi-quantification of 18 compounds, including hydrolysable and condensed tannins and their metabolites. The results represent a valid basis for further studies on the potential use of these wood extracts in human diet. Instituto de Patobiología Fil: Molino, Silvia. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromtología; España Fil: Fernandez Miyakawa, Mariano Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Giovando, Samuele. Centro Ricerche per la Chimica Fine Srl; Italia Fil: Rufián Henares, José Ángel. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromtología; España. Universidad de Granada. Instituto de Investigación Biosanitaria ibs.GRANADA; España 2019-02-13T16:01:59Z 2019-02-13T16:01:59Z 2018-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/4437 https://www.sciencedirect.com/science/article/pii/S1756464618304110?via%3Dihub 1756-4646 https://doi.org/10.1016/j.jff.2018.07.056 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Journal of functional foods 49 : 188-195. (October 2018) |
| spellingShingle | Tannins In Vitro Digestibility Fermentation Polyphenols Fatty Acids Antioxidants Taninos Digestibilidad in Vitro Fermentación Polifenoles Ácidos Grasos Castanea Antioxidantes Gut Microbiota Antioxidant Capacity Capacidad Antioxidante Quebracho Molino, Silvia Fernandez Miyakawa, Mariano Enrique Giovando, Samuele Rufián Henares, José Ángel Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation |
| title | Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation |
| title_full | Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation |
| title_fullStr | Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation |
| title_full_unstemmed | Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation |
| title_short | Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation |
| title_sort | study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion fermentation |
| topic | Tannins In Vitro Digestibility Fermentation Polyphenols Fatty Acids Antioxidants Taninos Digestibilidad in Vitro Fermentación Polifenoles Ácidos Grasos Castanea Antioxidantes Gut Microbiota Antioxidant Capacity Capacidad Antioxidante Quebracho |
| url | http://hdl.handle.net/20.500.12123/4437 https://www.sciencedirect.com/science/article/pii/S1756464618304110?via%3Dihub https://doi.org/10.1016/j.jff.2018.07.056 |
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