Zur Kurzanzeige

dc.contributor.authorTemiño, Virginia
dc.contributor.authorGerardi, Gisela 
dc.contributor.authorCavia Saiz, Mónica 
dc.contributor.authorDiaz Morales, Noelia 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.contributor.authorSalazar Mardones, Gonzalo 
dc.date.accessioned2023-11-08T07:59:46Z
dc.date.available2023-11-08T07:59:46Z
dc.date.issued2023
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10259/7952
dc.description.abstractBread crust constitutes an important by-product of the bakery industry, and its utilization for the isolation of melanoidins to be used as a functional ingredient can enhance its added value and contribute to health. The aim of this study was to evaluate the bioaccessibility, bioactivity, and genoprotective effect of melanoidins derived from bread crust. Bioaccessibility was assessed in gastric, intestinal digestion, and colonic fermentation fractions. The results revealed a relationship between bioaccessible melanoidins and their type (common or soft bread). No cytotoxicity effects were observed for bioaccessible fractions, as assessed by MTT and RTA methods, and they did not affect the distribution of E-cadherin in Caco-2 cells, confirming their ability to maintain membrane integrity. Furthermore, our study demonstrated that the gastrointestinal and colonic fermentation fractions successfully transported across the intestinal barrier, without affecting cell permeability, and showed antioxidant activity on the basolateral side of the cell monolayer. Remarkably, both fractions displayed a significant genoprotective effect in Caco-2 cells. Our findings provide crucial insights into the relationship between the melanoidins and their bioactivity and genoprotective effect. These results demonstrated the potential of bioaccessible melanoidins as valuable bioactive compounds for the development of functional foods, without showing toxic effects on gastrointestinal cells.en
dc.description.sponsorshipThis research was funded by the Autonomous Government of Castilla y Leon and Feder (JCyL/FEDER), grant number BU243P18.en
dc.format.mimetypeapplication/pdf
dc.language.isospaes
dc.publisherMDPIes
dc.relation.ispartofFoods. 2023, V. 12, n. 17, 3193es
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectMelanoidinsen
dc.subjectBioaccessible fractionsen
dc.subjectMembrane permeabilityen
dc.subjectTransepithelial transporten
dc.subjectGenoprotective effecten
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherBioquímicaes
dc.subject.otherBiochemistryen
dc.titleBioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivityen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.3390/foods12173193es
dc.identifier.doi10.3390/FOODS12173193
dc.identifier.essn2304-8158
dc.journal.titleFoodses
dc.volume.number12es
dc.issue.number17es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


Dateien zu dieser Ressource

Thumbnail

Das Dokument erscheint in:

Zur Kurzanzeige