2026-04-27T23:10:50Zhttps://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 229 600 0000-0003-2510-0422 Temiño, Virginia d6f89668-73a3-4501-b828-162d7e033c3f 600 Salazar Mardones, Gonzalo 511 600 0000-0003-2172-4270 Diaz Morales, Noelia 605 600 0000-0003-1657-2700 Melero Gil, Beatriz 356 600 0000-0001-8982-8186 Bocigas, Carolina c501a59c-0f3b-4950-83ad-82c6acdf72ec 600 Muñiz Rodríguez, Pilar 380 600 0000-0002-9306-0082 Rovira Carballido, Jordi 490 600 0000-0001-6664-9484 Cavia Saiz, Mónica 116 600 0000-0001-5132-381X 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 THUMBNAIL Gerardi-nutrients_2025.pdf.jpg Gerardi-nutrients_2025.pdf.jpg IM Thumbnail image/jpeg 4694 https://riubu.ubu.es/bitstream/10259/11139/4/Gerardi-nutrients_2025.pdf.jpg 34b06a6919b61a33b6b2b874b5a3876e MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/11139/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/11139/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Gerardi-nutrients_2025.pdf Gerardi-nutrients_2025.pdf application/pdf 1910752 https://riubu.ubu.es/bitstream/10259/11139/1/Gerardi-nutrients_2025.pdf d41f11e74151bbe186027ca7a9fdb7a2 MD5 1 10259/11139 oai:riubu.ubu.es:10259/11139 2025-12-16 09:16:49.101 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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