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Dietary modifications, including those affecting dietary fat and its fatty acid (FA) composition, may be involved in the development of brain–gut axis disorders, with different manifestations in males and females. Our aim was to evaluate the impact of three purified diets with different FA composition on the brain–gut axis in rats of both sexes. Male and female Wistar rats fed a cereal-based standard diet from weaning were used. At young adult age (2–3 months old), animals were divided into three groups and treated each with a different refined diet for 6 weeks: a control group fed on AIN-93G diet containing 7% soy oil (SOY), and two groups fed on AIN-93G modified diets with 3.5% soy oil replaced by 3.5% coconut oil (COCO) or 3.5% evening primrose oil (EP). Different brain–gut axis parameters were evaluated during 4–6 weeks of dietary intervention. Compared with SOY diet (14% saturated FAs, and 58% polyunsaturated FAs), COCO diet (52.2% saturated FAs and 30% polyunsaturated FAs) produced no changes in brain functions and minor gastrointestinal modifications, whereas EP diet (11.1% saturated FAs and 70.56% polyunsaturated FAs) tended to decrease self-care behavior and colonic propulsion in males, and significantly increased exploratory behavior, accelerated gastrointestinal transit, and decreased cecum and fecal pellet density in females. Changes in FA composition, particularly an increase in ω-6 polyunsaturated FAs, seem to facilitate the development of brain–gut axis alterations in a sex-dependent manner, with a relatively higher risk in females.
Damian Jacenik; Ana Bagüés; Laura López-Gómez; Yolanda López-Tofiño; Amaia Iriondo-DeHond; Cristina Serra; Laura Banovcanová; Carlos Gálvez-Robleño; Jakub Fichna; Maria del Castillo; José Uranga; Raquel Abalo. Changes in Fatty Acid Dietary Profile Affect the Brain–Gut Axis Functions of Healthy Young Adult Rats in a Sex-Dependent Manner. Nutrients 2021, 13, 1864 .
AMA StyleDamian Jacenik, Ana Bagüés, Laura López-Gómez, Yolanda López-Tofiño, Amaia Iriondo-DeHond, Cristina Serra, Laura Banovcanová, Carlos Gálvez-Robleño, Jakub Fichna, Maria del Castillo, José Uranga, Raquel Abalo. Changes in Fatty Acid Dietary Profile Affect the Brain–Gut Axis Functions of Healthy Young Adult Rats in a Sex-Dependent Manner. Nutrients. 2021; 13 (6):1864.
Chicago/Turabian StyleDamian Jacenik; Ana Bagüés; Laura López-Gómez; Yolanda López-Tofiño; Amaia Iriondo-DeHond; Cristina Serra; Laura Banovcanová; Carlos Gálvez-Robleño; Jakub Fichna; Maria del Castillo; José Uranga; Raquel Abalo. 2021. "Changes in Fatty Acid Dietary Profile Affect the Brain–Gut Axis Functions of Healthy Young Adult Rats in a Sex-Dependent Manner." Nutrients 13, no. 6: 1864.
Coffee is one of the most popular beverages consumed worldwide. Roasted coffee is a complex mixture of thousands of bioactive compounds, and some of them have numerous potential health-promoting properties that have been extensively studied in the cardiovascular and central nervous systems, with relatively much less attention given to other body systems, such as the gastrointestinal tract and its particular connection with the brain, known as the brain–gut axis. This narrative review provides an overview of the effect of coffee brew; its by-products; and its components on the gastrointestinal mucosa (mainly involved in permeability, secretion, and proliferation), the neural and non-neural components of the gut wall responsible for its motor function, and the brain–gut axis. Despite in vitro, in vivo, and epidemiological studies having shown that coffee may exert multiple effects on the digestive tract, including antioxidant, anti-inflammatory, and antiproliferative effects on the mucosa, and pro-motility effects on the external muscle layers, much is still surprisingly unknown. Further studies are needed to understand the mechanisms of action of certain health-promoting properties of coffee on the gastrointestinal tract and to transfer this knowledge to the industry to develop functional foods to improve the gastrointestinal and brain–gut axis health.
Amaia Iriondo-DeHond; José Antonio Uranga; Maria Dolores Del Castillo; Raquel Abalo. Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis. Nutrients 2020, 13, 88 .
AMA StyleAmaia Iriondo-DeHond, José Antonio Uranga, Maria Dolores Del Castillo, Raquel Abalo. Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis. Nutrients. 2020; 13 (1):88.
Chicago/Turabian StyleAmaia Iriondo-DeHond; José Antonio Uranga; Maria Dolores Del Castillo; Raquel Abalo. 2020. "Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis." Nutrients 13, no. 1: 88.
Diabetes pathogenesis encompasses oxidative stress, inflammation, insulin malfunctioning and partial or total insulin secretion impairment, which leads to a constant hyperglycemia. Polyphenols are known to possess bioactive properties, being Tannat grape skin a natural and sustainable source of these compounds. The present study aimed to find out the bioaccessibility of health-promoting molecules composing a multifunctional extract from Tannat grape skin obtained under hydro-alcoholic-acid conditions. The identification of phenolic compounds in the samples was performed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Subsequently, the samples were in vitro digested mimicking the human oral gastrointestinal conditions and the bioactivity of the digest (antioxidant, anti-inflammatory and modulation of glucose metabolism) was assessed. Effect on glucose metabolism was estimated by measuring carbohydrases activity and the functionality of glucose transporters of small intestine cells in presence and absence of the digested extract. Flavonoids, phenolic acids and phenolic alcohols were the major phenol compounds detected in the extract. The bioaccessible compounds protected the intestinal cells and macrophages against the induced formation of reactive oxygen species (ROS) and nitric oxide (NO). In addition, glucose transporters were inhibited by the digested extract. In conclusion, the bioaccessible compounds of the extract, including phenols, modulated key biochemical events involved in the pathogenesis of diabetes such as oxidative stress, inflammation and glucose absorption. The extract was effective under prevention with co-administration conditions supporting its potential for either reducing the risk or treating this disease.
Adriana Fernández-Fernández; Amaia Iriondo-DeHond; Tiziana Nardin; Roberto Larcher; Eduardo Dellacassa; Alejandra Medrano-Fernandez; María Castillo. In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes. Foods 2020, 9, 1575 .
AMA StyleAdriana Fernández-Fernández, Amaia Iriondo-DeHond, Tiziana Nardin, Roberto Larcher, Eduardo Dellacassa, Alejandra Medrano-Fernandez, María Castillo. In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes. Foods. 2020; 9 (11):1575.
Chicago/Turabian StyleAdriana Fernández-Fernández; Amaia Iriondo-DeHond; Tiziana Nardin; Roberto Larcher; Eduardo Dellacassa; Alejandra Medrano-Fernandez; María Castillo. 2020. "In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes." Foods 9, no. 11: 1575.
The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.
Maite Iriondo-DeHond; José Manuel Blázquez-Duff; María Dolores Del Castillo; Eugenio Miguel. Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health. Foods 2020, 9, 1199 .
AMA StyleMaite Iriondo-DeHond, José Manuel Blázquez-Duff, María Dolores Del Castillo, Eugenio Miguel. Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health. Foods. 2020; 9 (9):1199.
Chicago/Turabian StyleMaite Iriondo-DeHond; José Manuel Blázquez-Duff; María Dolores Del Castillo; Eugenio Miguel. 2020. "Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health." Foods 9, no. 9: 1199.
To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.
Amaia Iriondo-DeHond; Maite Iriondo-DeHond; María Dolores Del Castillo. Applications of Compounds from Coffee Processing By-Products. Biomolecules 2020, 10, 1219 .
AMA StyleAmaia Iriondo-DeHond, Maite Iriondo-DeHond, María Dolores Del Castillo. Applications of Compounds from Coffee Processing By-Products. Biomolecules. 2020; 10 (9):1219.
Chicago/Turabian StyleAmaia Iriondo-DeHond; Maite Iriondo-DeHond; María Dolores Del Castillo. 2020. "Applications of Compounds from Coffee Processing By-Products." Biomolecules 10, no. 9: 1219.
The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body’s advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body’s AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body’s AGE/ALE pool and to achieve sustainable nutrition and health.
María Dolores del Castillo; Amaia Iriondo De Hond; Ileana Gonzalez; Alejandra Medrano; Rosana Filip; Jaime Uribarri. Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool? Nutrition Research Reviews 2020, 34, 48 -63.
AMA StyleMaría Dolores del Castillo, Amaia Iriondo De Hond, Ileana Gonzalez, Alejandra Medrano, Rosana Filip, Jaime Uribarri. Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool? Nutrition Research Reviews. 2020; 34 (1):48-63.
Chicago/Turabian StyleMaría Dolores del Castillo; Amaia Iriondo De Hond; Ileana Gonzalez; Alejandra Medrano; Rosana Filip; Jaime Uribarri. 2020. "Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?" Nutrition Research Reviews 34, no. 1: 48-63.
Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara” (IC) extract was obtained by aqueous extraction and freeze-drying. Proteins, amino acids, lipids, fatty acid profile, sugars, fiber, minerals, and vitamins were analyzed for its nutritional characterization. Acrylamide and caffeine were used as chemical indicators of safety. Colored compounds, also called melanoidins, their stability under 40 °C and in light, and their in vitro antioxidant capacity were also studied. A safe instant beverage with antioxidant properties was obtained to which the following nutritional claims can be assigned: “low fat”, “low sugar” “high fiber” and “source of potassium, magnesium and vitamin C”. For the first time, cascara beverage color was attributed to the presence of antioxidant melanoidins (>10 kDa). IC is a potential sustainable alternative for instant coffee, with low caffeine and acrylamide levels and a healthy composition of nutrients and antioxidants.
Amaia Iriondo-DeHond; Ana Sofía Elizondo; Maria Belén Ríos; Romina Mufari; Jose A. Mendiola; Elena Ibañez; Maria Dolores Del Castillo. Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide. Foods 2020, 9, 620 .
AMA StyleAmaia Iriondo-DeHond, Ana Sofía Elizondo, Maria Belén Ríos, Romina Mufari, Jose A. Mendiola, Elena Ibañez, Maria Dolores Del Castillo. Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide. Foods. 2020; 9 (5):620.
Chicago/Turabian StyleAmaia Iriondo-DeHond; Ana Sofía Elizondo; Maria Belén Ríos; Romina Mufari; Jose A. Mendiola; Elena Ibañez; Maria Dolores Del Castillo. 2020. "Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide." Foods 9, no. 5: 620.
Cannabis sativa is an aromatic annual flowering plant with several botanical varieties, used for different purposes, like the production of fibers, the production of oil from the seeds, and especially for recreational or medical purposes. Phytocannabinoids (terpenophenolic compounds derived from the plant), include the well-known psychoactive cannabinoid Δ9-tetrahydrocannabinol, and many non-psychoactive cannabinoids, like cannabidiol. The endocannabinoid system (ECS) comprises of endocannabinoid ligands, enzymes for synthesis and degradation of such ligands, and receptors. This system is widely distributed in the gastrointestinal tract, where phytocannabinoids exert potent effects, particularly under pathological (i.e., inflammatory) conditions. Herein, we will first look at the hemp plant as a possible source of new functional food ingredients and nutraceuticals that might be eventually useful to treat or even prevent gastrointestinal conditions. Subsequently, we will briefly describe the ECS and the general pharmacology of phytocannabinoids. Finally, we will revise the available data showing that non-psychoactive phytocannabinoids, particularly cannabidiol, may be useful to treat different disorders and diseases of the gastrointestinal tract. With the increasing interest in the development of functional foods for a healthy life, the non-psychoactive phytocannabinoids are hoped to find a place as nutraceuticals and food ingredients also for a healthy gastrointestinal tract function.
Vicente Martínez; Amaia Iriondo De-Hond; Francesca Borrelli; Raffaele Capasso; María Dolores Del Castillo; Raquel Abalo. Cannabidiol and Other Non-Psychoactive Cannabinoids for Prevention and Treatment of Gastrointestinal Disorders: Useful Nutraceuticals? International Journal of Molecular Sciences 2020, 21, 3067 .
AMA StyleVicente Martínez, Amaia Iriondo De-Hond, Francesca Borrelli, Raffaele Capasso, María Dolores Del Castillo, Raquel Abalo. Cannabidiol and Other Non-Psychoactive Cannabinoids for Prevention and Treatment of Gastrointestinal Disorders: Useful Nutraceuticals? International Journal of Molecular Sciences. 2020; 21 (9):3067.
Chicago/Turabian StyleVicente Martínez; Amaia Iriondo De-Hond; Francesca Borrelli; Raffaele Capasso; María Dolores Del Castillo; Raquel Abalo. 2020. "Cannabidiol and Other Non-Psychoactive Cannabinoids for Prevention and Treatment of Gastrointestinal Disorders: Useful Nutraceuticals?" International Journal of Molecular Sciences 21, no. 9: 3067.
This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.
Maria Belen Rios; Maite Iriondo DeHond; Teresa Herrera; Diego Velasco; Sergio Gómez-Alonso; María Jesús Callejo; Maria Dolores Del Castillo. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules 2020, 25, 1358 .
AMA StyleMaria Belen Rios, Maite Iriondo DeHond, Teresa Herrera, Diego Velasco, Sergio Gómez-Alonso, María Jesús Callejo, Maria Dolores Del Castillo. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules. 2020; 25 (6):1358.
Chicago/Turabian StyleMaria Belen Rios; Maite Iriondo DeHond; Teresa Herrera; Diego Velasco; Sergio Gómez-Alonso; María Jesús Callejo; Maria Dolores Del Castillo. 2020. "Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation." Molecules 25, no. 6: 1358.
The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastrointestinal wellbeing, and their effect on the sensory and technological properties of the product. For this purpose, we tested four coffee-cascara yogurt treatments in a blind cross-over nutritional trial with 45 healthy adults: a coffee-cascara yogurt without inulin (Y0) and coffee-cascara yogurts containing 3% (Y3), 7% (Y7), and 13% (Y13) of inulin. The ratings on sensory acceptance, satiety, gastrointestinal tolerance, and stool frequency were measured. Surveys were carried out digitally in each participant’s cellphone. Yogurt pH, titratable acidity, syneresis, and instrumental texture were analyzed. Inulin addition increased the yogurt’s firmness and consistency. Y13 achieved significantly higher overall acceptance, texture, and taste scores than Y0 (p < 0.05). Y3 presented similar gastrointestinal tolerance to Y0. However, 7% and 13% of inulin produced significant (p < 0.05) bloating and flatulence when compared to Y0. The appetite ratings were not significantly affected by the acute intake of the different yogurts. Overall, Y3 was identified as the formulation that maximized nutritional wellbeing, reaching a “source of fiber” nutritional claim, without compromising its technological and sensory properties.
Maite Iriondo-DeHond; Teresa Herrera; Adriana Maite Fernández-Fernández; Carlos Oscar S. Sorzano; Eugenio Miguel; María Dolores Del Castillo; Amaia Iriondo-DeHond. Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin. Nutrients 2020, 12, 627 .
AMA StyleMaite Iriondo-DeHond, Teresa Herrera, Adriana Maite Fernández-Fernández, Carlos Oscar S. Sorzano, Eugenio Miguel, María Dolores Del Castillo, Amaia Iriondo-DeHond. Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin. Nutrients. 2020; 12 (3):627.
Chicago/Turabian StyleMaite Iriondo-DeHond; Teresa Herrera; Adriana Maite Fernández-Fernández; Carlos Oscar S. Sorzano; Eugenio Miguel; María Dolores Del Castillo; Amaia Iriondo-DeHond. 2020. "Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin." Nutrients 12, no. 3: 627.
Purpose The artisanal cheese industry in the Community of Madrid (CM) in Spain has recently experienced an increased development despite its traditionally limited cheese and milk production. The purpose of this paper is to explain this phenomenon by identifying the determinants of consumer attitudes towards cheese consumption in relation to the offer provided by recent artisan cheese producers. Design/methodology/approach A phone survey (n = 1,111 consumers) consisting of 17 questions was carried out to analyse cheese consumption culture in the CM. Principal component analysis was used to identify the factors that determine cheese-purchasing variance. Findings The first component was explained by hedonic (38 per cent of variance), followed by health aspects (24 per cent of variance) and price (15 per cent of variance). Price was identified as the most important criterion when purchasing cheese (67 per cent of consumers), followed by fat (57 per cent) and salt content (56 per cent). Results indicate a low cheese consumption culture in Madrid, as 48 per cent of consumers did not know exactly what kind of cheese they normally consumed. The type of milk used in cheese production was used to identify consumer profiles for market segmentation. Sheep and goat cheese consumers valued local production food quality and may be the driving force behind the expansion of artisanal cheese industry in Madrid. Research limitations/implications Madrid Region is one of the most important markets in Spain and Europe; however, local cheeses are not a traditional product in the market. Practical implications This paper offers a very interesting approach about how consumers’ culture can support a new local agricultural industry. Social implications Rural entrepreneurs can innovate focussing on new consumers demands. Local and handcrafted products are an opportunity in rural and periurban areas. Originality/value This paper shows consumer preferences and attitudes towards the novel artisan cheese sector that has expanded in the CM.
José Luis Cruz Maceín; Maite Iriondo DeHond; Eugenio Miguel. Cheese consumption culture in Central Spain (Madrid Region): drivers and consumer profile. British Food Journal 2019, 122, 561 -573.
AMA StyleJosé Luis Cruz Maceín, Maite Iriondo DeHond, Eugenio Miguel. Cheese consumption culture in Central Spain (Madrid Region): drivers and consumer profile. British Food Journal. 2019; 122 (2):561-573.
Chicago/Turabian StyleJosé Luis Cruz Maceín; Maite Iriondo DeHond; Eugenio Miguel. 2019. "Cheese consumption culture in Central Spain (Madrid Region): drivers and consumer profile." British Food Journal 122, no. 2: 561-573.
This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: “source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)”. This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.
Amaia Iriondo-DeHond; Maria Belen Rios; Teresa Herrera; Antonio Rodriguez-Bertos; Fernando Nuñez; Manuel Ignacio San Andres; Sebastian Sanchez-Fortun; Maria Dolores Del Castillo. Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions. Nutrients 2019, 11, 2693 .
AMA StyleAmaia Iriondo-DeHond, Maria Belen Rios, Teresa Herrera, Antonio Rodriguez-Bertos, Fernando Nuñez, Manuel Ignacio San Andres, Sebastian Sanchez-Fortun, Maria Dolores Del Castillo. Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions. Nutrients. 2019; 11 (11):2693.
Chicago/Turabian StyleAmaia Iriondo-DeHond; Maria Belen Rios; Teresa Herrera; Antonio Rodriguez-Bertos; Fernando Nuñez; Manuel Ignacio San Andres; Sebastian Sanchez-Fortun; Maria Dolores Del Castillo. 2019. "Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions." Nutrients 11, no. 11: 2693.
The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study in rats were performed for safety evaluation. Total fat, fatty acids, and diterpenes (cafestol and kahweol) were determined in SCGs and their digests obtained in vitro. A pilot repeated intake study was carried out in Wistar rats using a dose of 1 g SCGs/kg b.w. for 28 days. Fat metabolism was evaluated by analysis of total fat, cholesterol, and histology in liver. The dietary fiber effect of SCGs was measured radiographically. The absence of mycotoxins and toxicity was reported in SCGs. A total of 77% of unsaturated fatty acids and low amounts of kahweol (7.09 µg/g) and cafestol (414.39 µg/g) were bioaccessible after in vitro digestion. A significantly lower (p < 0.1) accumulation of lipids in the liver and a higher excretion of these in feces was found in rats treated with SCGs for 28 days. No lipid droplets or liver damage were observed by histology. SCGs acutely accelerated intestinal motility in rats. SCGs might be considered a sustainable, safe, and healthy food ingredient with potential for preventing hepatic steatosis due to their effect as dietary fiber with a high fat-holding capacity.
Amaia Iriondo-DeHond; Fresia Santillan Cornejo; Beatriz Fernandez-Gomez; Gema Vera; Eduardo Guisantes-Batan; Sergio Gomez Alonso; Manuel Ignacio San Andres; Sebastian Sanchez-Fortun; Laura Lopez-Gomez; Jose Antonio Uranga; Raquel Abalo; Maria Dolores Del Castillo. Bioaccesibility, Metabolism, and Excretion of Lipids Composing Spent Coffee Grounds. Nutrients 2019, 11, 1411 .
AMA StyleAmaia Iriondo-DeHond, Fresia Santillan Cornejo, Beatriz Fernandez-Gomez, Gema Vera, Eduardo Guisantes-Batan, Sergio Gomez Alonso, Manuel Ignacio San Andres, Sebastian Sanchez-Fortun, Laura Lopez-Gomez, Jose Antonio Uranga, Raquel Abalo, Maria Dolores Del Castillo. Bioaccesibility, Metabolism, and Excretion of Lipids Composing Spent Coffee Grounds. Nutrients. 2019; 11 (6):1411.
Chicago/Turabian StyleAmaia Iriondo-DeHond; Fresia Santillan Cornejo; Beatriz Fernandez-Gomez; Gema Vera; Eduardo Guisantes-Batan; Sergio Gomez Alonso; Manuel Ignacio San Andres; Sebastian Sanchez-Fortun; Laura Lopez-Gomez; Jose Antonio Uranga; Raquel Abalo; Maria Dolores Del Castillo. 2019. "Bioaccesibility, Metabolism, and Excretion of Lipids Composing Spent Coffee Grounds." Nutrients 11, no. 6: 1411.
Winemaking industry produces large amounts of by-products (grape pomace or marc) every year, making necessary a sustainable management of such waste. Among red wines, Tannat variety possesses a unique polyphenolic profile. Consequently, the study of the bioactive properties of its by-product and the extraction optimization of its bioactive compounds is of great interest to state its health promoting potential. In this study, different extraction processes were tested: maceration with ethanol (95%), ultrasound-assisted ethanolic extraction optimization with surface methodology, ultrasound-assisted aqueous extraction, and hydro-alcoholic-acid extraction (EHAA). Using this last extraction procedure, higher polyphenolic content (11.459 ± 1.048 g GAE/100 g of dry extract), monomeric anthocyanins (2.030 ± 0.085 g Cyd/100 g of dry extract), antioxidant capacity (0.474 ± 0.036 mg/mL for ABTS and 0.715 ± 0.063 µmol TE/mg of dry extract for ORAC-FL), α-glucosidase (IC50 888.5 ± 79.3 µg/mL), and pancreatic lipase inhibition capacity (IC50 2431.0 ± 79.9 µg/mL) were found on Tannat grape skin. Considering as a whole, these results may imply a great antidiabetic and antiobesity potential. Moreover, EHAA showed to have anti-inflammatory capacity (IC50 587 µg/mL) on RAW 264.7 cells. In summary, EHAA possesses great potential as a functional ingredient for prevention and/or treatment of chronic diseases.
Adriana Maite Fernández-Fernández; Amaia Iriondo De Hond; Eduardo Dellacassa; Alejandra Medrano; María Dolores Del Castillo. Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product. European Food Research and Technology 2019, 245, 1539 -1551.
AMA StyleAdriana Maite Fernández-Fernández, Amaia Iriondo De Hond, Eduardo Dellacassa, Alejandra Medrano, María Dolores Del Castillo. Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product. European Food Research and Technology. 2019; 245 (8):1539-1551.
Chicago/Turabian StyleAdriana Maite Fernández-Fernández; Amaia Iriondo De Hond; Eduardo Dellacassa; Alejandra Medrano; María Dolores Del Castillo. 2019. "Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product." European Food Research and Technology 245, no. 8: 1539-1551.
Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obtained from an aqueous extract of Arabica coffee silverskin (WO2013004873A1) and was isolated through ultrafiltration (>10 kDa). The isolation protocol was optimized and the chemical composition of the high molecular weight fraction (>10 kDa) was evaluated, by analyzing the content of protein, caffeine, chlorogenic acid, and the total dietary fiber. In addition, the structural analysis was performed by infrared spectroscopy. Antioxidant properties were studied in vitro and the fiber effect was studied in vivo, in healthy male Wistar rats. Melanoidins were administered to animals in the drinking water at a dose of 1 g/kg. At the fourth week of treatment, gastrointestinal motility was evaluated through non-invasive radiographic means. In conclusion, the isolation process was effective in obtaining a high molecular weight fraction, composed mainly of dietary fiber, including melanoidins, with in vitro antioxidant capacity and in vivo dietary fiber effects.
Silvia Tores De La Cruz; Amaia Iriondo-DeHond; Teresa Herrera; Yolanda Lopez-Tofiño; Carlos Galvez-Robleño; Marin Prodanov; Francisco Velazquez-Escobar; Raquel Abalo; Maria Dolores Del Castillo. An Assessment of the Bioactivity of Coffee Silverskin Melanoidins. Foods 2019, 8, 68 .
AMA StyleSilvia Tores De La Cruz, Amaia Iriondo-DeHond, Teresa Herrera, Yolanda Lopez-Tofiño, Carlos Galvez-Robleño, Marin Prodanov, Francisco Velazquez-Escobar, Raquel Abalo, Maria Dolores Del Castillo. An Assessment of the Bioactivity of Coffee Silverskin Melanoidins. Foods. 2019; 8 (2):68.
Chicago/Turabian StyleSilvia Tores De La Cruz; Amaia Iriondo-DeHond; Teresa Herrera; Yolanda Lopez-Tofiño; Carlos Galvez-Robleño; Marin Prodanov; Francisco Velazquez-Escobar; Raquel Abalo; Maria Dolores Del Castillo. 2019. "An Assessment of the Bioactivity of Coffee Silverskin Melanoidins." Foods 8, no. 2: 68.
The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.
Maite Iriondo-DeHond; Eugenio Miguel; María Dolores Del Castillo. Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods. Nutrients 2018, 10, 1358 .
AMA StyleMaite Iriondo-DeHond, Eugenio Miguel, María Dolores Del Castillo. Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods. Nutrients. 2018; 10 (10):1358.
Chicago/Turabian StyleMaite Iriondo-DeHond; Eugenio Miguel; María Dolores Del Castillo. 2018. "Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods." Nutrients 10, no. 10: 1358.
This research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chlorogenic acid, caffeine and dietary fiber. Antioxidant properties of the novel ingredients were tested by ABTS and intracellular ROS formation in HepG2 cells. Pesticides, mycotoxins, acrylamide and acute toxicity experiments following OECD Test Guidelines 425 were performed to assess the food safety of extracts, solid residues and raw materials. Husk and silverskin are proposed as a source of two food ingredients: aqueous extracts enriched in phytochemicals and antioxidant dietary fiber while parchment is proposed as a natural source of antioxidant dietary fiber. No lesions were found in selected isolated vital organs from treated animals. Coffee by-products can be converted into safe food ingredients allowing a whole food waste recovery. Analyses of contaminants are essential for achieving this goal.
Amaia Iriondo-DeHond; Natalia Aparicio García; Beatriz Fernandez-Gomez; Eduardo Guisantes-Batan; Francisco Velázquez Escobar; Gracia Patricia Blanch; Manuel Ignacio San Andres; Sebastián Sanchez-Fortun; María Dolores del Castillo. Validation of coffee by-products as novel food ingredients. Innovative Food Science & Emerging Technologies 2018, 51, 194 -204.
AMA StyleAmaia Iriondo-DeHond, Natalia Aparicio García, Beatriz Fernandez-Gomez, Eduardo Guisantes-Batan, Francisco Velázquez Escobar, Gracia Patricia Blanch, Manuel Ignacio San Andres, Sebastián Sanchez-Fortun, María Dolores del Castillo. Validation of coffee by-products as novel food ingredients. Innovative Food Science & Emerging Technologies. 2018; 51 ():194-204.
Chicago/Turabian StyleAmaia Iriondo-DeHond; Natalia Aparicio García; Beatriz Fernandez-Gomez; Eduardo Guisantes-Batan; Francisco Velázquez Escobar; Gracia Patricia Blanch; Manuel Ignacio San Andres; Sebastián Sanchez-Fortun; María Dolores del Castillo. 2018. "Validation of coffee by-products as novel food ingredients." Innovative Food Science & Emerging Technologies 51, no. : 194-204.
The aim of the present study was to validate the food safety of CSE, by studying its effect on cytotoxicity (100-20000μg/ml) and genotoxicity (10, 100 and 1000μg/ml) and also to investigate its preventive potential (1, 10 and 100μg/ml) against B(a)P induced DNA damage. Prior to analyses, the antioxidant capacity and the microbiological quality of CSE were tested. DNA damage (strand breaks and oxidized purines/pyrimidines) was evaluated by the alkaline single-cell gel electrophoresis or comet assay. HepG2 cells were pre-treated with CSE (1, 10 and 100μg/ml) for 24h followed by the addition of 100μM B(a)P in presence of CSE for other 24h. Detection of oxidized purines and pyrimidines was carried out using Formamidopyrimidine DNA glycosylase or Endonuclease III enzymes, respectively. Chlorogenic acid (CGA), the major antioxidant present in coffee, was used as a control. Treatment with 100 μM B(a)P significantly increased (p<0.05) levels of DNA strand breaks and oxidized purine and pyrimidine bases. Treatment of HepG2 cells with CSE did not induce either cytotoxicity or genotoxicity. CSE significantly inhibited (p<0.05) genotoxicity induced by B(a)P and the observed effect may be associated to its antioxidant capacity. CGA alone at the concentration present in CSE was effective against B(a)P. Thus, CGA seems to be a contributor to the preventive effect of CSE against B(a)P induced DNA damage in HepG2 cells. In conclusion, CSE presents potential as a natural sustainable chemoprotective agent against the chemical carcinogen B(a)P.
Amaia Iriondo-DeHond; Ana I. Haza; Alicia Ávalos; María Dolores del Castillo; Paloma Morales. Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicity. Food Research International 2017, 100, 791 -797.
AMA StyleAmaia Iriondo-DeHond, Ana I. Haza, Alicia Ávalos, María Dolores del Castillo, Paloma Morales. Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicity. Food Research International. 2017; 100 ():791-797.
Chicago/Turabian StyleAmaia Iriondo-DeHond; Ana I. Haza; Alicia Ávalos; María Dolores del Castillo; Paloma Morales. 2017. "Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicity." Food Research International 100, no. : 791-797.
Maria D. del Castillo; Amaia Iriondo De Hond; Nuria Martinez-Saez; Beatriz Fernandez-Gomez; Jin-Rong Zhou. Applications of recovered compounds in food products. Handbook of Coffee Processing By-Products 2017, 171 -194.
AMA StyleMaria D. del Castillo, Amaia Iriondo De Hond, Nuria Martinez-Saez, Beatriz Fernandez-Gomez, Jin-Rong Zhou. Applications of recovered compounds in food products. Handbook of Coffee Processing By-Products. 2017; ():171-194.
Chicago/Turabian StyleMaria D. del Castillo; Amaia Iriondo De Hond; Nuria Martinez-Saez; Beatriz Fernandez-Gomez; Jin-Rong Zhou. 2017. "Applications of recovered compounds in food products." Handbook of Coffee Processing By-Products , no. : 171-194.
Nowadays, coffee beans are almost exclusively used for the preparation of the beverage. The sustainability of coffee production can be achieved introducing new applications for the valorization of coffee by-products. Coffee silverskin is the by-product generated during roasting, and because of its powerful antioxidant capacity, coffee silverskin aqueous extract (CSE) may be used for other applications, such as antiaging cosmetics and dermaceutics. This study aims to contribute to the coffee sector’s sustainability through the application of CSE to preserve skin health. Preclinical data regarding the antiaging properties of CSE employing human keratinocytes and Caenorhabditis elegans are collected during the present study. Accelerated aging was induced by tert-butyl hydroperoxide (t-BOOH) in HaCaT cells and by ultraviolet radiation C (UVC) in C. elegans. Results suggest that the tested concentrations of coffee extracts were not cytotoxic, and CSE 1 mg/mL gave resistance to skin cells when oxidative damage was induced by t-BOOH. On the other hand, nematodes treated with CSE (1 mg/mL) showed a significant increased longevity compared to those cultured on a standard diet. In conclusion, our results support the antiaging properties of the CSE and its great potential for improving skin health due to its antioxidant character associated with phenols among other bioactive compounds present in the botanical material.
Amaia Iriondo De Hond; Patricia Martorell; Salvador Genovés; Daniel Ramón; Konstantinos Stamatakis; Manuel Fresno; Antonio Molina; Maria Dolores Del Castillo. Coffee Silverskin Extract Protects against Accelerated Aging Caused by Oxidative Agents. Molecules 2016, 21, 721 .
AMA StyleAmaia Iriondo De Hond, Patricia Martorell, Salvador Genovés, Daniel Ramón, Konstantinos Stamatakis, Manuel Fresno, Antonio Molina, Maria Dolores Del Castillo. Coffee Silverskin Extract Protects against Accelerated Aging Caused by Oxidative Agents. Molecules. 2016; 21 (6):721.
Chicago/Turabian StyleAmaia Iriondo De Hond; Patricia Martorell; Salvador Genovés; Daniel Ramón; Konstantinos Stamatakis; Manuel Fresno; Antonio Molina; Maria Dolores Del Castillo. 2016. "Coffee Silverskin Extract Protects against Accelerated Aging Caused by Oxidative Agents." Molecules 21, no. 6: 721.