2026-04-28T01:50:03Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/111392025-12-16T08:16:49Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

Gerardi, Gisela Temiño, Virginia Salazar Mardones, Gonzalo Diaz Morales, Noelia Melero Gil, Beatriz Bocigas, Carolina Muñiz Rodríguez, Pilar Rovira Carballido, Jordi Cavia Saiz, Mónica 2025-12-15T12:06:58Z 2025-12-15T12:06:58Z 2025-02 2072-6643 https://hdl.handle.net/10259/11139 10.3390/nu17040648 2072-6643 Background/Objectives: Helicobacter pylori is a major contributor to gastric infections; it is prevalent in humans and associated with gastrointestinal diseases. In recent years, the increase in antimicrobial resistance has contributed to the need for alternative approaches, prompting interest in natural products with antimicrobial and antivirulence properties. This study investigated the effect of bioaccessible melanoidins from common and soft bread crust against H. pylori infection. Methods: Melanoidins were extracted using dead-end ultrafiltration, and bioaccessible fractions were obtained through in vitro digestion. The bactericidal effect of melanoidins was assessed at 2% and 4% concentrations over 24 and 48 h. The effect on H. pylori adhesion of 100 μg/mL and 200 μg/mL of gastric and intestinal bioaccessible fractions of melanoidins was evaluated in Caco-2 cells. Results: The bactericidal effect of melanoidins revealed significant efficacy, with a greater effect for soft bread melanoidins. The gastric fractions exhibited a higher inhibitory effect, which is crucial for gastric mucosa, the primary site of H. pylori infection. Both bioaccessible fractions showed anti-inflammatory and antioxidant effects against H. pylori-induced inflammation, particularly in the gastric fractions. This was evidenced by a reduction in interleukin-6 and interleukin-8 release and an enhancement in interleukin-10 release. The observed reduction in reactive oxygen species (ROS) and the maintenance of glutathione levels indicate an improved redox status. Conclusions: This study emphasizes the potential of melanoidins, especially from soft bread, as bioactive compounds against H. pylori, offering insights for future functional food development. This research was funded by the Autonomous Government of Castilla y León and FEDER (JCyL/FEDER), grant number BU243P18. application/pdf eng MDPI Nutrients. 2025, V. 17, n. 4, p. 648-665 https://doi.org/10.3390/nu17040648 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Melanoidins Crust bread H. pylori Antimicrobial Adhesion Oxidative stress Inflammation Biotecnología alimentaria Alimentos-Composición Food-Biotechnology Food-Composition Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Nutrients 17 4 648 665