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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/5592

    Título
    Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
    Autor
    Diaz Morales, NoeliaUBU authority Orcid
    Cavia Saiz, MónicaUBU authority Orcid
    Salazar Mardones, GonzaloUBU authority Orcid
    Rivero Pérez, Maria DoloresUBU authority Orcid
    Muñiz Rodríguez, PilarUBU authority Orcid
    Publicado en
    Food Chemistry. 2021 V. 343, 128405
    Editorial
    Elsevier
    Fecha de publicación
    2021-05
    ISSN
    0308-8146
    DOI
    10.1016/j.foodchem.2020.128405
    Abstract
    Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their cytotoxicity and determine their suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, and cytotoxicity of melanoidins were assessed. Among the studied products, soft bread had the highest extraction throughput. Melanoidins from biscuit showed the highest antioxidant capacity, closely followed by those of soft bread. Melanoidins did not exert cytotoxic effects on Caco-2 and HUVEC cells (viability was >80%). Nevertheless, incubation of HUVEC cells with melanoidins from common bread and biscuit slightly decreased viability, whereas gastrointestinal digestion of such melanoidins softened the decrease in cell viability. This study point to soft bread as a safe and efficient source of melanoidins, that could be potentially used in the future as functional ingredient.
    Palabras clave
    Melanoidins
    Bakery products
    Soft bread
    Biscuits
    Common bread
    Antioxidant capacity
    Bioaccesibility
    Cytotoxicity
    Materia
    Alimentos
    Food
    Bioquímica
    Biochemistry
    Biología molecular
    Molecular biology
    URI
    http://hdl.handle.net/10259/5592
    Versión del editor
    https://doi.org/10.1016/j.foodchem.2020.128405
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    Documento(s) sujeto(s) a una licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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