Raw and sous-vide-cooked red cardoon stalks (Cynara cardunculus L. var. altilis DC): (poly)phenol bioaccessibility, anti-inflammatory activity in the gastrointestinal tract, and prebiotic activity

The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon after in vitro GI dig...

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Detalles Bibliográficos
Autores: Huarte, E. (Estibaliz)|||/items/79ebe8c4-4166-4f78-a5ea-24e0eac1b8ad, Serra, G. (Gessica)|||/items/a5fa86a4-b787-4523-ac9f-fe7269899ae8, Monteagudo-Mera, A. (Andrea)|||/items/1af30c89-c146-4efb-9372-4ac20e760c87, Spencer, J. (Jeremy)|||/items/b9fd314d-a477-45b6-92c0-9d78aba9b963, Cid-Canda, C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903, Peña, M.P. (María Paz) de|||/items/573639ac-cfd4-4c83-ad42-32def0ce5522
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/62079
Acceso en línea:https://hdl.handle.net/10171/62079
Access Level:acceso abierto
Palabra clave:Cynara
Heat treatment
Gastrointestinal diegestion
(Poly)phenols
Cytokines
Gut microbiota
Descripción
Sumario:The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon after in vitro GI digestion had 0.7% bioaccessible (poly)phenols, which protected against lipopolysaccharide-induced inflammation by counteracting IL-8, IL-6, TNF-α, and IL-10 secretions in differentiated Caco-2 cells. Contrarily, GI-digested sous vide cardoon showed higher (poly)phenol bioaccessibility (59.8%) and exerted proinflammatory effects in Caco-2 cells. (Poly)phenols were highly metabolized during the first 8 h of in vitro fermentation, and nine catabolites were produced during 48 h of fermentation. Colonic-fermented raw and sous-vide-cooked cardoon did not show anti-inflammatory activity in HT-29 cells but presented potential prebiotic activity, comparable to the commercial prebiotic FOS, by stimulating health-promoting bacteria such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp. and by increasing the production of total SCFAs, especially acetate.

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