Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: Studies in Caco-2 cells

Bread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of Amadori compounds (measured as furosine) and hydroxyme...

ver descrição completa

Detalhes bibliográficos
Autores: Pastoriza, Silvia, Seiquer, Isabel, Mesías, Marta, Rufián Henares, J. A., Delgado-Andrade, Cristina
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/149334
Acesso em linha:http://hdl.handle.net/10261/149334
Access Level:acceso abierto
id ES_d1d24cfd4f05ab15bf6b8cceb2e95c0b
oai_identifier_str oai:digital.csic.es:10261/149334
network_acronym_str ES
network_name_str España
repository_id_str
spelling Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: Studies in Caco-2 cellsPastoriza, SilviaSeiquer, IsabelMesías, MartaRufián Henares, J. A.Delgado-Andrade, CristinaBread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of Amadori compounds (measured as furosine) and hydroxymethylfurfural (HMF)—early and intermediary MRP—from enzymatically digested bread crust (BC) and from its soluble low-molecular weight (LMW) and high-molecular weight (HMW) fractions were investigated in the Caco-2 cell line. The absorption of the early and final MRP pool was tested by measuring the absorbance recovery (280 and 420 nm). The ability of soluble BC or its fractions to lessen the production of reactive oxygen species (ROS) was examined. Amadori compounds (furosine) were transported across Caco-2 cell monolayers from the soluble BC in percentages ranging between 40% and 56%; the lower amount of the compound supplied, the higher transport rate. However, HMF transport rate (35%) was unaffected by the initial amount of the compound. Amadori compounds and HMF contained in the LMW fraction were more efficiently transported than those present in the HMW fraction, suggesting improved absorption when supplied as free forms or linked to LMW compounds. Absorbance recovery at 280 nm was higher from the LMW fraction, whereas higher recovery was detected for the HMW fraction at 420 nm. The digested BC—but not its isolated fractions—was able to significantly reduce ROS production at basal conditions and after subjecting cells to an oxidant. A clear positive action of BC on the antioxidant defence is manifested, seemingly attributable to the combined presence of soluble LMW and HMW products.We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI).This research was supported by the Spanish Ministry of Science and Innovation under the project AGL2010-15235 and under a grant supported by the Instituto Danone.Multidisciplinary Digital Publishing InstituteConsejo Superior de Investigaciones Científicas (España)Ministerio de Ciencia e Innovación (España)Danone InstituteConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2017201720172017info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/149334reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/foods6010005Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1493342026-05-22T06:33:51Z
dc.title.none.fl_str_mv Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: Studies in Caco-2 cells
title Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: Studies in Caco-2 cells
spellingShingle Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: Studies in Caco-2 cells
Pastoriza, Silvia
title_short Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: Studies in Caco-2 cells
title_full Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: Studies in Caco-2 cells
title_fullStr Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: Studies in Caco-2 cells
title_full_unstemmed Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: Studies in Caco-2 cells
title_sort Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: Studies in Caco-2 cells
dc.creator.none.fl_str_mv Pastoriza, Silvia
Seiquer, Isabel
Mesías, Marta
Rufián Henares, J. A.
Delgado-Andrade, Cristina
author Pastoriza, Silvia
author_facet Pastoriza, Silvia
Seiquer, Isabel
Mesías, Marta
Rufián Henares, J. A.
Delgado-Andrade, Cristina
author_role author
author2 Seiquer, Isabel
Mesías, Marta
Rufián Henares, J. A.
Delgado-Andrade, Cristina
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
Ministerio de Ciencia e Innovación (España)
Danone Institute
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
description Bread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of Amadori compounds (measured as furosine) and hydroxymethylfurfural (HMF)—early and intermediary MRP—from enzymatically digested bread crust (BC) and from its soluble low-molecular weight (LMW) and high-molecular weight (HMW) fractions were investigated in the Caco-2 cell line. The absorption of the early and final MRP pool was tested by measuring the absorbance recovery (280 and 420 nm). The ability of soluble BC or its fractions to lessen the production of reactive oxygen species (ROS) was examined. Amadori compounds (furosine) were transported across Caco-2 cell monolayers from the soluble BC in percentages ranging between 40% and 56%; the lower amount of the compound supplied, the higher transport rate. However, HMF transport rate (35%) was unaffected by the initial amount of the compound. Amadori compounds and HMF contained in the LMW fraction were more efficiently transported than those present in the HMW fraction, suggesting improved absorption when supplied as free forms or linked to LMW compounds. Absorbance recovery at 280 nm was higher from the LMW fraction, whereas higher recovery was detected for the HMW fraction at 420 nm. The digested BC—but not its isolated fractions—was able to significantly reduce ROS production at basal conditions and after subjecting cells to an oxidant. A clear positive action of BC on the antioxidant defence is manifested, seemingly attributable to the combined presence of soluble LMW and HMW products.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/149334
url http://hdl.handle.net/10261/149334
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/foods6010005
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869420296528723968
score 15,812455

Registos relacionados