RT info:eu-repo/semantics/article
T1 Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells
A1 Gerardi, Gisela
A1 Temiño, Virginia
A1 Salazar Mardones, Gonzalo
A1 Diaz Morales, Noelia
A1 Melero Gil, Beatriz
A1 Bocigas, Carolina
A1 Muñiz Rodríguez, Pilar
A1 Rovira Carballido, Jordi
A1 Cavia Saiz, Mónica
K1 Melanoidins
K1 Crust bread
K1 H. pylori
K1 Antimicrobial
K1 Adhesion
K1 Oxidative stress
K1 Inflammation
K1 Biotecnología alimentaria
K1 Food-Biotechnology
K1 Alimentos-Composición
K1 Food-Composition
AB 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.
PB MDPI
SN 2072-6643
YR 2025
FD 2025-02
LK https://hdl.handle.net/10259/11139
UL https://hdl.handle.net/10259/11139
LA eng
NO This research was funded by the Autonomous Government of Castilla y León and FEDER (JCyL/FEDER), grant number BU243P18.
DS Repositorio Institucional de la Universidad de Burgos
RD 22-abr-2026