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This research aimed to assess the impact of an aqueous extract from the cocoa shell and its major phytochemicals on preventing oxidative stress and mitochondrial dysfunction in hepatocytes using an in vitro model of nonalcoholic fatty liver disease (NAFLD). The phytochemicals from cocoa shell were extracted using water and characterized by UPLC-MS/MS analysis. HepG2 cells were cotreated with either the aqueous extract from cocoa shell (CAE, 20–100 µg mL−1) or 10–50 µmol L−1 of pure theobromine, protocatechuic acid, procyanidin B2, epicatechin, and catechin in the presence or absence of palmitic acid (PA, 500 µmol L−1) to mimic NAFLD conditions in vitro. Biomarkers of mitochondrial function and oxidative stress were evaluated 24 h after the cotreatment in cell supernatants and lysates using chemical, biochemical, and immunochemical techniques. CAE and the phytochemicals therein significantly (p< 0.05) protected mitochondrial content (15–100%) and preserved mitochondrial function, promoting O2 consumption (1.2- to 1.8-fold) and ATP production (1.3- to 2.1-fold). Phytochemicals from cocoa shell significantly (p< 0.05) decreased PA-triggered oxidative stress. The mitochondrial membrane potential was maintained (62–100%), and the production of mitochondrial superoxide (26–100%) and total ROS (17–100%) was abrogated. CAE significantly (p< 0.05) modulated cell signaling pathways associated with ROS production and mitochondrial dysfunction, including an increase in the phosphorylation of ERK1/2 (2.8-fold), protein kinase B (AKT) (2.8-fold), GSK3 (2.3-fold), Raf-1 (1.9-fold), and mTOR (1.7-fold). In conclusion, results suggested that the cocoa shell’s phytochemicals could protect mitochondrial liver function and alleviate oxidative stress by modulating key pathways involved in their regulation.
Miguel Rebollo-Hernanz; Yolanda Aguilera; Maria Martin-Cabrejas; Elvira de Mejia. Phytochemicals from Cocoa Shell Protect Mitochondrial Function and Alleviate Oxidative Stress in Hepatocytes via Regulation of ERK and PI3K-AKT Pathways. Medical Sciences Forum 2021, 2, 25 .
AMA StyleMiguel Rebollo-Hernanz, Yolanda Aguilera, Maria Martin-Cabrejas, Elvira de Mejia. Phytochemicals from Cocoa Shell Protect Mitochondrial Function and Alleviate Oxidative Stress in Hepatocytes via Regulation of ERK and PI3K-AKT Pathways. Medical Sciences Forum. 2021; 2 (1):25.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Yolanda Aguilera; Maria Martin-Cabrejas; Elvira de Mejia. 2021. "Phytochemicals from Cocoa Shell Protect Mitochondrial Function and Alleviate Oxidative Stress in Hepatocytes via Regulation of ERK and PI3K-AKT Pathways." Medical Sciences Forum 2, no. 1: 25.
Insect flours may be of great interest to the food industry as a healthy source of protein, exerting a positive impact on functional and sensory food properties.
Yolanda Aguilera; Irene Pastrana; Miguel Rebollo-Hernanz; Vanesa Benitez; Gerardo Álvarez-Rivera; Jose Luis Viejo; María A. Martín-Cabrejas. Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties. Food & Function 2021, 1 .
AMA StyleYolanda Aguilera, Irene Pastrana, Miguel Rebollo-Hernanz, Vanesa Benitez, Gerardo Álvarez-Rivera, Jose Luis Viejo, María A. Martín-Cabrejas. Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties. Food & Function. 2021; ():1.
Chicago/Turabian StyleYolanda Aguilera; Irene Pastrana; Miguel Rebollo-Hernanz; Vanesa Benitez; Gerardo Álvarez-Rivera; Jose Luis Viejo; María A. Martín-Cabrejas. 2021. "Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties." Food & Function , no. : 1.
This work’s objective was to model and optimize a green extraction method of phenolic compounds from the cocoa shell as a strategy to revalorize this by-product, obtaining novel high-value products. According to a Box-Behnken design, 27 extractions were carried out at different conditions of temperature, time, acidity, and solid-to-liquid ratio. Total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity were assessed in each extract. Response surface methodology (RSM) and artificial neural networks (ANN) were used to model the effect of the different parameters on the green aqueous extraction of phenolic compounds from the cocoa shell. The obtained mathematical models fitted well for all the responses. RSM and ANN exhibited high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g cocoa shell mL−1 water. Under these conditions, experimental values for the response variables matched those predicted, therefore, validating the model. UPLC-ESI-MS/MS revealed the presence of 15 phenolic compounds, being protocatechuic acid, procyanidin B2, (−)-epicatechin, and (+)-catechin, the major ones. Spectrophotometric results showed a significant correlation with the UPLC results, confirming their potential use for screening and optimization purposes. Aqueous phenolic extracts from the cocoa shell would have potential use as sustainable food-grade ingredients and nutraceutical products.
Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Ángela Segovia; Begoña Bartolomé; Yolanda Aguilera; María A. Martín-Cabrejas. Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks. Separation and Purification Technology 2021, 270, 118779 .
AMA StyleMiguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, Ángela Segovia, Begoña Bartolomé, Yolanda Aguilera, María A. Martín-Cabrejas. Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks. Separation and Purification Technology. 2021; 270 ():118779.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Ángela Segovia; Begoña Bartolomé; Yolanda Aguilera; María A. Martín-Cabrejas. 2021. "Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks." Separation and Purification Technology 270, no. : 118779.
This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid ratio) on the recovery of phenolic compounds. All responses were fitted to the RSM and ANN model, which revealed high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g coffee husk mL−1. Under these conditions, experimental values for total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity matched with predicted ones, therefore, validating the model. The presence of chlorogenic, protocatechuic, caffeic, and gallic acids and kaemferol-3-O-galactoside was confirmed by UPLC-ESI-MS/MS. The phenolic aqueous extracts from the coffee husk could be used as sustainable food ingredients and nutraceutical products.
Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Vanesa Benítez; Begoña Bartolomé; Yolanda Aguilera; María Martín-Cabrejas. Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods 2021, 10, 653 .
AMA StyleMiguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, Vanesa Benítez, Begoña Bartolomé, Yolanda Aguilera, María Martín-Cabrejas. Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods. 2021; 10 (3):653.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Vanesa Benítez; Begoña Bartolomé; Yolanda Aguilera; María Martín-Cabrejas. 2021. "Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds." Foods 10, no. 3: 653.
The cocoa shell is a by-product generated by the cocoa processing industry that could be used as a nutraceutical owing to the significant amounts of bioactive compounds it contains. This work aimed to study the bioaccessibility of phenolic compounds present in the flour (CSF) and an aqueous extract (CSE) from cocoa shells through an in vitro simulated digestion and to assess their antioxidant capacity in vitro by using intestinal and hepatic cell culture models (IEC-6 and HepG2 cells). The bioaccessibility of phenolic compounds was determined using a simulated in vitro digestion model (INFOGEST). Total phenolic compounds (TPC) and antioxidant activity were measured using in vitro techniques. Reactive oxygen species (ROS) were evaluated in IEC-6 and HepG2 cells after t-BOOH stimulation. TPC present in CSE were more bioaccessible than phenolic compounds present in CSF. During digestion, the bioaccessibility of phenolic compounds from CSF fluctuated in the gastric (2.8 mg/g), intestinal (7.6 mg/g), and colonic (5.7 mg/g) phases. Similarly, for the phenolics of CSE, the bioaccessibility increased from 50.6 mg/g in the gastric phase to 53.4 mg/g in the intestinal phase and decreased in the colonic phase to 37.2 mg/g. The in vitro antioxidant capacity followed a similar behavior, increasing throughout the digestion in CSF (8.8- to 10.6-fold) and CSE (6.0- to 7.4-fold). Digested CSF and CSE were not cytotoxic for IEC-6 and HepG2 cells and protected their viability under oxidative stress conditions (93–100%). t-BOOH-induced ROS were prevented by CSF (72–88%) and CSE (81–94%) bioaccessible fractions in both intestinal and hepatic cells. In conclusion, cocoa shells are a source of potentially bioavailable antioxidant phenolic compounds that may protect cells from oxidative stress.
Silvia Cañas; Miguel Rebollo-Hernanz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Silvia Arribas; María Martín-Cabrejas. Bioaccessibility of Phenolic Compounds from Cocoa Shell Subjected to In Vitro Digestion and Its Antioxidant Activity in Intestinal and Hepatic Cells. Medical Sciences Forum 2020, 2, 5 .
AMA StyleSilvia Cañas, Miguel Rebollo-Hernanz, Yolanda Aguilera, Vanesa Benítez, Cheyenne Braojos, Silvia Arribas, María Martín-Cabrejas. Bioaccessibility of Phenolic Compounds from Cocoa Shell Subjected to In Vitro Digestion and Its Antioxidant Activity in Intestinal and Hepatic Cells. Medical Sciences Forum. 2020; 2 (1):5.
Chicago/Turabian StyleSilvia Cañas; Miguel Rebollo-Hernanz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Silvia Arribas; María Martín-Cabrejas. 2020. "Bioaccessibility of Phenolic Compounds from Cocoa Shell Subjected to In Vitro Digestion and Its Antioxidant Activity in Intestinal and Hepatic Cells." Medical Sciences Forum 2, no. 1: 5.
This study aimed to assess the effect of the primary phytochemicals from coffee by-products and two aqueous extracts from the coffee husk and silverskin on lipid and glucose metabolism regulation in hepatocytes using an in vitro model of non-alcoholic fatty liver disease. Coffee husk and silverskin were used to prepare two aqueous extracts (CHE and CSE, respectively) using water. The phytochemical composition was determined using UPLC-MS/MS analysis. HepG2 cells were co-treated with 10–50 µmol L‒1 of either pure caffeine, chlorogenic acid, caffeic acid, protocatechuic acid, or gallic acid, and kaempferol, CHE, or CSE (20–100 µg mL‒1) in the presence or absence of palmitic acid (PA, 500 µmol L‒1). Different biomarkers of cell metabolism were assessed 24 h after the co-treatment in cell supernatants and lysates using chemical, biochemical, and immunochemical techniques. Phytochemicals from coffee by-products decreased PA-triggered lipid accumulation (16–94%, p < 0.05) by reducing fatty acid synthase activity and stimulating lipolysis (8–83%, p < 0.05). CHE, CSE, and therein-bioactive compounds promoted glucose uptake (13–45%) via the increase in the phosphorylation of the insulin receptor (1.9- to 2.7-fold), protein kinase B (AKT) (1.4- to 3.1-fold), AMPKα (1.6- to 2.4-fold), and PTEN (2.0- to 4.2-fold). In conclusion, our results proved that phytochemicals from coffee by-products, mainly caffeine and chlorogenic acid, could regulate hepatic lipid and glucose metabolism. Overall, our results generate new insights into the use of coffee by-products as a sustainable food ingredient to encounter non-alcoholic fatty liver disease.
Miguel Rebollo-Hernanz; Yolanda Aguilera; Maria A. Martin-Cabrejas; Elvira Gonzalez De Mejia. Regulation of Lipid and Glucose Metabolism in Hepatocytes by Phytochemicals from Coffee By-Products and Prevention of Non-Alcoholic Fatty Liver Disease In Vitro. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 2020, 61, 20 .
AMA StyleMiguel Rebollo-Hernanz, Yolanda Aguilera, Maria A. Martin-Cabrejas, Elvira Gonzalez De Mejia. Regulation of Lipid and Glucose Metabolism in Hepatocytes by Phytochemicals from Coffee By-Products and Prevention of Non-Alcoholic Fatty Liver Disease In Vitro. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease. 2020; 61 (1):20.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Yolanda Aguilera; Maria A. Martin-Cabrejas; Elvira Gonzalez De Mejia. 2020. "Regulation of Lipid and Glucose Metabolism in Hepatocytes by Phytochemicals from Coffee By-Products and Prevention of Non-Alcoholic Fatty Liver Disease In Vitro." Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 61, no. 1: 20.
The objective of this study was to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species (mealworm, beetle, caterpillar, ant, locust, and cricket). The chemical composition of insects was evaluated following the standard methods (AOAC). Bulk density, water holding capacity, oil holding capacity, water absorption capacity, swelling capacity, emulsifying activity, foaming capacity, and gelation capacity were measured. In vitro antioxidant capacity was measured by the direct ABTS method. Hypoglycemic (glucose adsorption and the inhibition of α-amylase, glucose diffusion, and starch hydrolysis) and hypolipidemic (cholesterol and bile salts binding and lipase inhibition capacities) were investigated using in vitro methods. Insect flours exhibited a high content of protein (39.4%–58.1%) and fat (17.7%–50.1%) as main components, although the presence of chitin in ant samples was also highlighted. The techno-functional properties showed high oil holding, swelling, and emulsifying capacities in all insect flours analyzed, besides bulk density, hydration properties, and foaming capacity showing average values and no gelation capacity. Insects showed high antioxidant capacity (179–221 mg Trolox equivalents/g). Moreover, these edible insect flours revealed effective hyperglycemic and hyperlipidemic properties. Insect flours inhibited α-amylase activity (47.1%–98.0%) and retarded glucose diffusion (17.2%–29.6%) and starch hydrolysis (18.2%–88.1%). Likewise, they bound cholesterol and bile salts (8.4%–98.6%) and inhibited lipase activity (8.9%–47.1%). Hence, these insect flours might be of great interest to the food industry, being a healthy source of protein, exerting a positive impact on functional food properties, and potentially preventing the development of diseases associated with hyperglycemia and hyperlipidemia.
Yolanda Aguilera; Miguel Rebollo-Hernanz; Irene Pastrana; Vanesa Benitez; Gerardo Alvarez-Rivera; Jose Luis Viejo; Maria A. Martin-Cabrejas. Assessment of the Nutritional Value, Techno-Functional, and In Vitro Physiological Properties of Six Edible Insects. Proceedings 2020, 70, 77 .
AMA StyleYolanda Aguilera, Miguel Rebollo-Hernanz, Irene Pastrana, Vanesa Benitez, Gerardo Alvarez-Rivera, Jose Luis Viejo, Maria A. Martin-Cabrejas. Assessment of the Nutritional Value, Techno-Functional, and In Vitro Physiological Properties of Six Edible Insects. Proceedings. 2020; 70 (1):77.
Chicago/Turabian StyleYolanda Aguilera; Miguel Rebollo-Hernanz; Irene Pastrana; Vanesa Benitez; Gerardo Alvarez-Rivera; Jose Luis Viejo; Maria A. Martin-Cabrejas. 2020. "Assessment of the Nutritional Value, Techno-Functional, and In Vitro Physiological Properties of Six Edible Insects." Proceedings 70, no. 1: 77.
Obesity is closely associated with the increasing prevalence of non-alcoholic fatty liver disease (NAFLD). Due to the lack of proper pharmacological treatments for NAFLD, finding novel ingredients is necessary to reduce its incidence. Cocoa shell is a cocoa byproduct verified as a safe ingredient and a potential source of health-promoting compounds. Hence, this study’s main objective was to evaluate, after an in vitro simulated digestion, the hypolipidemic properties of the residual fraction of cocoa shell flour and the biological activity of the digested fractions of cocoa shell flour and extract in HepG2 cells. An in vitro static digestion (INFOGEST) of cocoa shell flour was used to establish the residual fraction’s capacity to bind cholesterol and bile salts and inhibit lipase. The results showed that digestion promoted the ability to bind cholesterol and bile salts of a residual fraction from a cocoa shell up to 65.2% and 90.5%. Moreover, digestion improved (1.6-fold, p < 0.05) the ability to inhibit lipase activity. The digested fractions of the flour and extract from the cocoa shell (50–250 µg/mL) significantly (p < 0.05) reduced the accumulation of fat (17–42%), triglycerides (9–38%), and cholesterol (11–54%) in HepG2 cells after NAFLD induction with palmitic acid (500 µM). In conclusion, digestion positively impacted the hypolipidemic properties of cocoa shells in vitro and enhanced their biological activity in cell culture models. Since cocoa shells might be used as a safe, novel ingredient to prevent hyperlipidemia and regulate lipid metabolism, future animal and clinical investigations will be necessary to confirm the effects observed.
Cheyenne Braojos; Vanesa Benitez; Miguel Rebollo-Hernanz; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease. Proceedings 2020, 70, 58 .
AMA StyleCheyenne Braojos, Vanesa Benitez, Miguel Rebollo-Hernanz, Silvia Cañas, Yolanda Aguilera, Silvia M. Arribas, Maria A. Martin-Cabrejas. Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease. Proceedings. 2020; 70 (1):58.
Chicago/Turabian StyleCheyenne Braojos; Vanesa Benitez; Miguel Rebollo-Hernanz; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. 2020. "Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease." Proceedings 70, no. 1: 58.
Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition and functional properties of coffee pulp and validate its safety for use as a novel food ingredient. Coffee pulp composition was assessed following the standard methods (AOAC). Physicochemical properties, total phenolic compounds (TPC), antioxidant capacity, hypoglycemic and hypolipidemic properties were determined using in vitro techniques. Acute and sub-chronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408. Coffee pulp showed a high content of dietary fiber (51.2%), highlighting the insoluble fraction. Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented high content of TPC (40.6 mg g−1), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq g−1). The by-product showed good physicochemical properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The intake of coffee pulp did not cause significant lesions in vital organs. In conclusion, the coffee pulp could be used as a potential ingredient with beneficial health properties.
Silvia Cañas; Miguel Rebollo-Hernanz; Paz Cano-Muñoz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Andrea Gila-Díaz; Pilar Rodríguez-Rodríguez; Ignacio Monedo Cobeta; Ángel L. López de Pablo; Maria Del Carmen González; Silvia M. Arribas; Maria A. Martin-Cabrejas. Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity. Proceedings 2020, 70, 65 .
AMA StyleSilvia Cañas, Miguel Rebollo-Hernanz, Paz Cano-Muñoz, Yolanda Aguilera, Vanesa Benítez, Cheyenne Braojos, Andrea Gila-Díaz, Pilar Rodríguez-Rodríguez, Ignacio Monedo Cobeta, Ángel L. López de Pablo, Maria Del Carmen González, Silvia M. Arribas, Maria A. Martin-Cabrejas. Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity. Proceedings. 2020; 70 (1):65.
Chicago/Turabian StyleSilvia Cañas; Miguel Rebollo-Hernanz; Paz Cano-Muñoz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Andrea Gila-Díaz; Pilar Rodríguez-Rodríguez; Ignacio Monedo Cobeta; Ángel L. López de Pablo; Maria Del Carmen González; Silvia M. Arribas; Maria A. Martin-Cabrejas. 2020. "Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity." Proceedings 70, no. 1: 65.
Approximately 90% of the coffee cherry is discarded as waste during coffee bean processing. Coffee pulp has been validated as a potential safe ingredient and is a potential source of nutrients and health-promoting compounds that could be used as nutraceuticals to manage some chronic diseases. Metabolic disorders associated with dysregulated energy and cellular processes, such as obesity and hyperlipidemia, contribute to non-alcoholic fatty liver disease (NAFLD). In this sense, the main objective of this study was to evaluate the impact of an in vitro simulated digestion on the hypolipidemic properties of coffee pulp flour and the biological activity of the digested fractions of its flour and extract in HepG2 cells. The hypolipidemic properties of coffee pulp flour were tested by measuring the capacities of the residual fraction of each digestion to bind cholesterol and bile salts and to inhibit the lipase activity after simulated gastric, intestinal, and colonic in vitro digestion. The results exhibited that coffee pulp residual fraction had up to 58% (p < 0.05) more capacity to bind cholesterol, 1.9-fold (p < 0.05) higher bile salts binding capacity, and 1.5-fold (p < 0.05) higher ability to reduce the lipase activity than control residues. Likewise, the digested fractions of coffee pulp flour and extract (50–250 µg/mL) significantly (p < 0.05) alleviated the accumulation of fat (14–35%), triglycerides (5–27%), and cholesterol (9–48%) triggered by the stimulation of HepG2 cells with palmitic acid (500 µM) to simulate NAFLD. In conclusion, simulated gastrointestinal and colonic digestion improves coffee pulp hypolipidemic properties, enhancing its biological activity in cell culture models. Therefore, this coffee by-product could be an interesting potential ingredient to be used to prevent hyperlipidemia and regulate lipid metabolism.
Cheyenne Braojos; Miguel Rebollo-Hernanz; Vanesa Benitez; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. Simulated Gastrointestinal Digestion Influences the In Vitro Hypolipidemic Properties of Coffee Pulp, a Potential Ingredient for the Prevention of Non-Alcoholic Fatty Liver Disease. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 2020, 61, 19 .
AMA StyleCheyenne Braojos, Miguel Rebollo-Hernanz, Vanesa Benitez, Silvia Cañas, Yolanda Aguilera, Silvia M. Arribas, Maria A. Martin-Cabrejas. Simulated Gastrointestinal Digestion Influences the In Vitro Hypolipidemic Properties of Coffee Pulp, a Potential Ingredient for the Prevention of Non-Alcoholic Fatty Liver Disease. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease. 2020; 61 (1):19.
Chicago/Turabian StyleCheyenne Braojos; Miguel Rebollo-Hernanz; Vanesa Benitez; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. 2020. "Simulated Gastrointestinal Digestion Influences the In Vitro Hypolipidemic Properties of Coffee Pulp, a Potential Ingredient for the Prevention of Non-Alcoholic Fatty Liver Disease." Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 61, no. 1: 19.
Twin pregnancies are increasing due to the rise in mothers’ childbearing age and have a higher risk of fetal growth restriction (FGR) and prematurity. Therefore, early prediction of these events is important. Our aim was to analyze in the first trimester of pregnancy a possible association between antioxidants, including melatonin, in maternal plasma and the development of fetal complications in twin pregnancies. A single-center, prospective, and observational study was performed in 104 twin-pregnant women. A blood sample was extracted between the 9th and the 11th week of gestation, and plasma was obtained. Antioxidants (thiols, reduced glutathione, phenolic compounds, catalase, superoxide dismutase) and oxidative damage biomarkers (carbonyl groups and malondialdehyde) were assessed by spectrophotometry, and global scores were calculated from these parameters (Antiox-S, Prooxy-S). Melatonin and cortisol were evaluated by a competitive immunoassay. In the first trimester of pregnancy, Antiox-S was significantly lower in women who developed FGR compared to those with normal fetal growth; plasma melatonin was significantly lower in women with preterm compared to those with full-term births and exhibited a positive correlation with birth weight. Maternal cortisol showed a negative correlation with birth weight. We conclude that, for twin gestations, maternal plasma antioxidant status and melatonin could be potential biomarkers to be included in algorithms to predict FGR and preterm labor.
David Ramiro-Cortijo; María De La Calle; Pilar Rodríguez-Rodríguez; Ángel L. López De Pablo; María R. López-Giménez; Yolanda Aguilera; María A. Martín-Cabrejas; María Del Carmen González; Silvia M. Arribas. Maternal Antioxidant Status in Early Pregnancy and Development of Fetal Complications in Twin Pregnancies: A Pilot Study. Antioxidants 2020, 9, 269 .
AMA StyleDavid Ramiro-Cortijo, María De La Calle, Pilar Rodríguez-Rodríguez, Ángel L. López De Pablo, María R. López-Giménez, Yolanda Aguilera, María A. Martín-Cabrejas, María Del Carmen González, Silvia M. Arribas. Maternal Antioxidant Status in Early Pregnancy and Development of Fetal Complications in Twin Pregnancies: A Pilot Study. Antioxidants. 2020; 9 (4):269.
Chicago/Turabian StyleDavid Ramiro-Cortijo; María De La Calle; Pilar Rodríguez-Rodríguez; Ángel L. López De Pablo; María R. López-Giménez; Yolanda Aguilera; María A. Martín-Cabrejas; María Del Carmen González; Silvia M. Arribas. 2020. "Maternal Antioxidant Status in Early Pregnancy and Development of Fetal Complications in Twin Pregnancies: A Pilot Study." Antioxidants 9, no. 4: 269.
Melatonin is a multifunctional antioxidant neurohormone found in plant foods such as lentil sprouts. We aim to evaluate the effect of lentil sprout intake on the plasmatic levels of melatonin and metabolically related compounds (plasmatic serotonin and urinary 6-sulfatoxymelatonin), total phenolic compounds, and plasmatic antioxidant status, and compare it with synthetic melatonin. The germination of lentils increases the content of melatonin. However, the phenolic content diminished due to the loss of phenolic acids and flavan-3-ols. The flavonol content remained unaltered, being the main phenolic family in lentil sprouts, primarily composed of kaempferol glycosides. Sprague Dawley rats were used to investigate the pharmacokinetic profile of melatonin after oral administration of a lentil sprout extract and to evaluate plasma and urine melatonin and related biomarkers and antioxidant capacity. Melatonin showed maximum concentration (45.4 pg/mL) 90 min after lentil sprout administration. The plasmatic melatonin levels increased after lentil sprout intake (70%, p < 0.05) with respect to the control, 1.2-fold more than after synthetic melatonin ingestion. These increments correlated with urinary 6-sulfatoxymelatonin content (p < 0.05), a key biomarker of plasmatic melatonin. Nonetheless, the phenolic compound content did not exhibit any significant variation. Plasmatic antioxidant status increased in the antioxidant capacity upon both lentil sprout and synthetic melatonin administration. For the first time, we investigated the bioavailability of melatonin from lentil sprouts and its role in plasmatic antioxidant status. We concluded that their intake could increase melatonin plasmatic concentration and attenuate plasmatic oxidative stress.
Miguel Rebollo-Hernanz; Yolanda Aguilera; Teresa Herrera; L. Tábata Cayuelas; Montserrat Dueñas; Pilar Rodríguez-Rodríguez; David Ramiro-Cortijo; Silvia M. Arribas; María A. Martín-Cabrejas. Bioavailability of Melatonin from Lentil Sprouts and Its Role in the Plasmatic Antioxidant Status in Rats. Foods 2020, 9, 330 .
AMA StyleMiguel Rebollo-Hernanz, Yolanda Aguilera, Teresa Herrera, L. Tábata Cayuelas, Montserrat Dueñas, Pilar Rodríguez-Rodríguez, David Ramiro-Cortijo, Silvia M. Arribas, María A. Martín-Cabrejas. Bioavailability of Melatonin from Lentil Sprouts and Its Role in the Plasmatic Antioxidant Status in Rats. Foods. 2020; 9 (3):330.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Yolanda Aguilera; Teresa Herrera; L. Tábata Cayuelas; Montserrat Dueñas; Pilar Rodríguez-Rodríguez; David Ramiro-Cortijo; Silvia M. Arribas; María A. Martín-Cabrejas. 2020. "Bioavailability of Melatonin from Lentil Sprouts and Its Role in the Plasmatic Antioxidant Status in Rats." Foods 9, no. 3: 330.
The aim of this study was to evaluate the inhibitory potential of aqueous extracts from coffee silverskin (CSE) and husk (CHE) and their main phenolics on adipogenesis, obesity-related inflammation, mitochondrial dysfunction, and insulin resistance, in vitro. Coffee by-products extracts (31-500 μg mL-1) and pure phenolics (100 μmol L-1) reduced lipid accumulation and increased mitochondrial activity in 3T3-L1 adipocytes. Also reduced the expression of inducible nitric oxide synthase and cyclooxygenase-2 and diminished secretion of pro-inflammatory factors in LPS-stimulated RAW2643.7 macrophages. Cytokine release diminished (tumor necrosis factor α: 23-57%; monocyte chemoattractant protein 1: 42-60%; interleukin-6: 30-39%) and adiponectin increased (7-13- fold) in adipocytes treated with macrophage-conditioned media. ROS scavenging and activation of peroxisome proliferator-activated receptor γ coactivator 1-α pathway counteracted mitochondrial dysfunction. Increases in insulin receptor (1.4 to 4-fold), phosphoinositide 3-kinase (2 to 3-fold) and protein kinase B (1.3 to 3-fold) phosphorylation, in conjunction with a decrease in serine phosphorylation of insulin receptor substrate 1, evoked glucose transporter 4 translocation (8-15-fold) and glucose uptake (44-85%). CSE and CHE phenolics inhibited adipogenesis and elicited adipocytes browning. Suppressing macrophages-adipocytes interaction alleviated inflammation-triggered mitochondrial dysfunction and insulin resistance. CSE and CHE are beneficial in reducing adipogenesis and inflammation-related disorders.
Miguel Rebollo-Hernanz; Qiaozhi Zhang; Yolanda Aguilera; Maria A. Martín-Cabrejas; Elvira Gonzalez de Mejia. Phenolic compounds from coffee by-products modulate adipogenesis-related inflammation, mitochondrial dysfunction, and insulin resistance in adipocytes, via insulin/PI3K/AKT signaling pathways. Food and Chemical Toxicology 2019, 132, 110672 .
AMA StyleMiguel Rebollo-Hernanz, Qiaozhi Zhang, Yolanda Aguilera, Maria A. Martín-Cabrejas, Elvira Gonzalez de Mejia. Phenolic compounds from coffee by-products modulate adipogenesis-related inflammation, mitochondrial dysfunction, and insulin resistance in adipocytes, via insulin/PI3K/AKT signaling pathways. Food and Chemical Toxicology. 2019; 132 ():110672.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Qiaozhi Zhang; Yolanda Aguilera; Maria A. Martín-Cabrejas; Elvira Gonzalez de Mejia. 2019. "Phenolic compounds from coffee by-products modulate adipogenesis-related inflammation, mitochondrial dysfunction, and insulin resistance in adipocytes, via insulin/PI3K/AKT signaling pathways." Food and Chemical Toxicology 132, no. : 110672.
This work aimed to evaluate the contribution of isoflavones and melatonin to the aqueous extract obtained from the coffee silverskin (CSE) antiglycative properties, which has not been previously studied. To achieve this goal, two model systems constituted by bovine serum albumin (BSA) and reactive carbonyls (glucose or methylglyoxal) in the presence or absence of pure phytochemicals (chlorogenic acid (CGA), genistein, and melatonin) and CSE were employed. Glucose was used to evaluate the effect on the formation of glycation products formed mainly in the early stage of the reaction, while methylglyoxal was employed for looking at the formation of advanced products of the reaction, also called methylglyoxal-derivative advanced glycation end products (AGE) or glycoxidation products. CGA inhibited the formation of fructosamine, while genistein and melatonin inhibited the formation of advanced glycation end products and protein glycoxidation. It was also observed that phenolic compounds from CSE inhibited protein glycation and glycoxidation by forming BSA–phytochemical complexes. CSE showed a significant antiglycative effect (p < 0.05). Variations in the UV-Vis spectrum and the antioxidant capacity of protein fractions suggested the formation of protein–phytochemical complexes. Fluorescence quenching and in silico analysis supported the formation of antioxidant–protein complexes. For the first time, we illustrate that isoflavones and melatonin may contribute to the antiglycative/antiglycoxidative properties associated with CSE. CGA, isoflavones, and melatonin composing CSE seem to act simultaneously by different mechanisms of action.
Miguel Rebollo-Hernanz; Beatriz Fernández-Gómez; Miguel Herrero; Yolanda Aguilera; María A. Martín-Cabrejas; Jaime Uribarri; María Dolores Del Castillo. Inhibition of the Maillard Reaction by Phytochemicals Composing an Aqueous Coffee Silverskin Extract via a Mixed Mechanism of Action. Foods 2019, 8, 438 .
AMA StyleMiguel Rebollo-Hernanz, Beatriz Fernández-Gómez, Miguel Herrero, Yolanda Aguilera, María A. Martín-Cabrejas, Jaime Uribarri, María Dolores Del Castillo. Inhibition of the Maillard Reaction by Phytochemicals Composing an Aqueous Coffee Silverskin Extract via a Mixed Mechanism of Action. Foods. 2019; 8 (10):438.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Beatriz Fernández-Gómez; Miguel Herrero; Yolanda Aguilera; María A. Martín-Cabrejas; Jaime Uribarri; María Dolores Del Castillo. 2019. "Inhibition of the Maillard Reaction by Phytochemicals Composing an Aqueous Coffee Silverskin Extract via a Mixed Mechanism of Action." Foods 8, no. 10: 438.
This study aimed to compare the phytochemicals from coffee and cocoa by-products and their relationship with the potential for reducing markers of inflammation, oxidative stress, adipogenesis, and insulin resistance in vitro. We characterized the phytochemical profile of extracts from coffee husk, coffee silverskin, and cocoa shell and evaluated their in vitro biological activity in RAW264.7 macrophages and 3T3-L1 adipocytes. Pearson correlations and principal component regressions were performed to find the contribution of phytochemicals and underlying mechanisms of action. Coffee husk and silverskin extracts were mainly composed of caffeine and chlorogenic acid. Major components in cocoa shell included theobromine and protocatechuic acid. Both coffee and cocoa by-product extracts effectively reduced inflammatory markers in macrophages and adipocytes (NO, PGE2, TNF-α, MCP-1, and IL-6) and the production of reactive oxygen species (21.5–66.4%). Protocatechuic and chlorogenic acids, together with caffeine, were suggested as main contributors against inflammation and oxidative stress. Furthermore, extracts reduced lipid accumulation (4.1–49.1%) in adipocytes by regulating lipolysis and inducing adipocyte browning. Gallic and chlorogenic acids were associated with reduced adipogenesis, and caffeine with adipocyte browning. Extracts from coffee and cocoa by-products also modulated the phosphorylation of insulin receptor signaling pathway and stimulated GLUT-4 translocation (52.4–72.9%), increasing glucose uptake. The insulin-sensitizing potential of the extracts was mainly associated with protocatechuic acid. For the first time, we identified the phytochemicals from coffee and cocoa by-products and offered new insights into their associations with biomarkers of inflammation, oxidative stress, adipogenesis, and insulin resistance in vitro.
Miguel Rebollo-Hernanz; Qiaozhi Zhang; Yolanda Aguilera; Maria A. Martín-Cabrejas; Elvira Gonzalez De Mejia. Relationship of the Phytochemicals from Coffee and Cocoa By-Products with their Potential to Modulate Biomarkers of Metabolic Syndrome In Vitro. Antioxidants 2019, 8, 279 .
AMA StyleMiguel Rebollo-Hernanz, Qiaozhi Zhang, Yolanda Aguilera, Maria A. Martín-Cabrejas, Elvira Gonzalez De Mejia. Relationship of the Phytochemicals from Coffee and Cocoa By-Products with their Potential to Modulate Biomarkers of Metabolic Syndrome In Vitro. Antioxidants. 2019; 8 (8):279.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Qiaozhi Zhang; Yolanda Aguilera; Maria A. Martín-Cabrejas; Elvira Gonzalez De Mejia. 2019. "Relationship of the Phytochemicals from Coffee and Cocoa By-Products with their Potential to Modulate Biomarkers of Metabolic Syndrome In Vitro." Antioxidants 8, no. 8: 279.
A sustainable aqueous extraction method was developed using a response surface methodology optimisation for the recovery of coffee parchment phenolics.
Yolanda Aguilera; Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; María A. Martín-Cabrejas. Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis. Food & Function 2019, 10, 4739 -4750.
AMA StyleYolanda Aguilera, Miguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, María A. Martín-Cabrejas. Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis. Food & Function. 2019; 10 (8):4739-4750.
Chicago/Turabian StyleYolanda Aguilera; Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; María A. Martín-Cabrejas. 2019. "Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis." Food & Function 10, no. 8: 4739-4750.
Scope : The aim was to assess the action of an aqueous extract from cocoa shell (CAE) and its main phenolic compounds to prevent the loss of obesity‐induced mitochondrial function and insulin sensitivity, targeting inflammation between macrophages‐adipocytes in vitro. Methods and results : CAE (31‐500 μg mL−1) inhibited 3T3‐L1 adipocytes lipid accumulation and induced browning during differentiation. LPS‐stimulated RAW264.7 macrophages showed reduced inducible nitric oxide synthase and cyclooxygenase‐2 expression and lowered pro‐inflammatory cytokine production when treated with CAE and pure phenolics. Inflammatory crosstalk created by stimulating adipocytes with macrophage‐conditioned media (CM) was arrested; CAE diminished tumor necrosis factor‐α (67%) and promoted adiponectin secretion (12.3‐fold). Mitochondrial function, measured by reactive oxygen species production, mitochondrial content, and activity, was preserved in CM‐treated adipocytes through up‐regulating peroxisome proliferator‐activated receptor gamma coactivator 1‐α expression. Increases in insulin receptor (9‐fold), phosphoinositide 3‐kinase (3‐fold), protein kinase B (4‐fold) phosphorylation and a decrease in insulin receptor substrate 1 serine phosphorylation induced increased glucose uptake (34%) and glucose transporter 4 translocation (14‐fold) in CM‐induced adipocytes. Conclusion : CAE phenolics promoted a beige phenotype in adipocytes. Macrophages‐adipocytes inflammatory interaction was reduced preventing mitochondrial dysfunction and insulin resistance. For the first time, CAE showed a positive effect on adipogenesis and inflammation‐related disorders. This article is protected by copyright. All rights reserved
Miguel Rebollo‐Hernanz; Qiaozhi Zhang; Yolanda Aguilera; Maria A. Martín‐Cabrejas; Elvira DE Mejia. Cocoa Shell Aqueous Phenolic Extract Preserves Mitochondrial Function and Insulin Sensitivity by Attenuating Inflammation between Macrophages and Adipocytes In Vitro. Molecular Nutrition & Food Research 2019, 63, e1801413 .
AMA StyleMiguel Rebollo‐Hernanz, Qiaozhi Zhang, Yolanda Aguilera, Maria A. Martín‐Cabrejas, Elvira DE Mejia. Cocoa Shell Aqueous Phenolic Extract Preserves Mitochondrial Function and Insulin Sensitivity by Attenuating Inflammation between Macrophages and Adipocytes In Vitro. Molecular Nutrition & Food Research. 2019; 63 (10):e1801413.
Chicago/Turabian StyleMiguel Rebollo‐Hernanz; Qiaozhi Zhang; Yolanda Aguilera; Maria A. Martín‐Cabrejas; Elvira DE Mejia. 2019. "Cocoa Shell Aqueous Phenolic Extract Preserves Mitochondrial Function and Insulin Sensitivity by Attenuating Inflammation between Macrophages and Adipocytes In Vitro." Molecular Nutrition & Food Research 63, no. 10: e1801413.
Coffee parchment was evaluated as a potential dietary fiber ingredient. For this purpose, dietary fiber was extracted by enzymatic and non-enzymatic methods and its physicochemical and in vitro hypoglycemic and hypolipidemic properties were investigated. Results revealed that coffee parchment (flakes and flour) was a good source of insoluble dietary fiber (IDF), mainly composed by xylans (35%), lignin (32%), and cellulose (12%). From results, the IDF extraction seemed not to be required the use of enzymes. Coffee parchment did not stand out by its content of phenolic compounds and antioxidant capacity, but milling process improved them. Due to its physical structure, coffee parchment flakes exhibited high oil holding capacity (3.8 mg L−1), gelation capacity (8%) besides hydration properties, including water holding (3.4 mg L−1), absorption (3.0 mg L−1) and swelling (14 mg L−1) capacities. Its flour and water-insoluble residue showed lower capacities. Nevertheless, these coffee parchment samples presented effective in vitro hypoglycemic properties, showing high glucose adsorption capacity (50–200 mmol L−1), and capacity to decrease its diffusion (13%), and to inhibit α-amylase (52%) that led to lower starch digestibility (until 46%); and also, outstanding in vitro hypolipidemic properties, as inhibition of pancreatic lipase (43%) and binding of cholesterol and sodium cholate (16.6 and 35.3 mg g−1, respectively). These results provide valuable information for the potential use of coffee parchment as new food DF ingredient.
Vanesa Benitez; Miguel Rebollo-Hernanz; Sara Hernanz; Silvia Chantres; Yolanda Aguilera; Maria A. Martin-Cabrejas. Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization. Food Research International 2019, 122, 105 -113.
AMA StyleVanesa Benitez, Miguel Rebollo-Hernanz, Sara Hernanz, Silvia Chantres, Yolanda Aguilera, Maria A. Martin-Cabrejas. Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization. Food Research International. 2019; 122 ():105-113.
Chicago/Turabian StyleVanesa Benitez; Miguel Rebollo-Hernanz; Sara Hernanz; Silvia Chantres; Yolanda Aguilera; Maria A. Martin-Cabrejas. 2019. "Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization." Food Research International 122, no. : 105-113.
Yolanda Aguilera; Miguel Rebollo-Hernanz; M. A. Martín-Cabrejas. CHAPTER 6. Melatonin. Food Chemistry, Function and Analysis 2019, 129 -151.
AMA StyleYolanda Aguilera, Miguel Rebollo-Hernanz, M. A. Martín-Cabrejas. CHAPTER 6. Melatonin. Food Chemistry, Function and Analysis. 2019; ():129-151.
Chicago/Turabian StyleYolanda Aguilera; Miguel Rebollo-Hernanz; M. A. Martín-Cabrejas. 2019. "CHAPTER 6. Melatonin." Food Chemistry, Function and Analysis , no. : 129-151.
M. Rebollo-Hernanz; M. A. Martín-Cabrejas; Yolanda Aguilera. CHAPTER 10. Thermal Processing of Legumes. Food Chemistry, Function and Analysis 2019, 215 -234.
AMA StyleM. Rebollo-Hernanz, M. A. Martín-Cabrejas, Yolanda Aguilera. CHAPTER 10. Thermal Processing of Legumes. Food Chemistry, Function and Analysis. 2019; ():215-234.
Chicago/Turabian StyleM. Rebollo-Hernanz; M. A. Martín-Cabrejas; Yolanda Aguilera. 2019. "CHAPTER 10. Thermal Processing of Legumes." Food Chemistry, Function and Analysis , no. : 215-234.