RT info:eu-repo/semantics/article
T1 Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
A1 Diaz Morales, Noelia
A1 Cavia Saiz, Mónica
A1 Salazar Mardones, Gonzalo
A1 Rivero Pérez, Maria Dolores
A1 Muñiz Rodríguez, Pilar
K1 Melanoidins
K1 Bakery products
K1 Soft bread
K1 Biscuits
K1 Common bread
K1 Antioxidant capacity
K1 Bioaccesibility
K1 Cytotoxicity
K1 Alimentos
K1 Food
K1 Bioquímica
K1 Biochemistry
K1 Biología molecular
K1 Molecular biology
AB 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.
PB Elsevier
SN 0308-8146
YR 2021
FD 2021-05
LK http://hdl.handle.net/10259/5592
UL http://hdl.handle.net/10259/5592
LA eng
NO Autonomous Government of Castilla y León and FEDER (JCyL/FEDER) BU243P18
DS Repositorio Institucional de la Universidad de Burgos
RD 19-abr-2024