Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation

Autores
Molino, Silvia; Fernandez Miyakawa, Mariano Enrique; Giovando, Samuele; Rufián Henares, José Ángel
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE (6.90 vs. 5.07 mmol Trolox/g), in contrast to a stronger scavenging activity of QUE (8.16 mmol Trolox/g vs 6.70 mmol Trolox/g). The results obtained showed a decrease of the antioxidant capacity of tannins after microbial fermentation, but a high prebiotic activity through release of short-chain fatty acids of both CHE (11.14 mmol/g) and QUE (4.79 mmol/g) was observed. The UPLC-MS investigations on digested and fermented tannins gave an identification and semi-quantification of 18 compounds, including hydrolysable and condensed tannins and their metabolites. The results represent a valid basis for further studies on the potential use of these wood extracts in human diet.
Instituto de Patobiología
Fil: Molino, Silvia. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromtología; España
Fil: Fernandez Miyakawa, Mariano Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Giovando, Samuele. Centro Ricerche per la Chimica Fine Srl; Italia
Fil: Rufián Henares, José Ángel. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromtología; España. Universidad de Granada. Instituto de Investigación Biosanitaria ibs.GRANADA; España
Fuente
Journal of functional foods 49 : 188-195. (October 2018)
Materia
Tannins
In Vitro Digestibility
Fermentation
Polyphenols
Fatty Acids
Antioxidants
Taninos
Digestibilidad in Vitro
Fermentación
Polifenoles
Ácidos Grasos
Castanea
Antioxidantes
Gut Microbiota
Antioxidant Capacity
Capacidad Antioxidante
Quebracho
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4437
Acceder
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spelling Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentationMolino, SilviaFernandez Miyakawa, Mariano EnriqueGiovando, SamueleRufián Henares, José ÁngelTanninsIn Vitro DigestibilityFermentationPolyphenolsFatty AcidsAntioxidantsTaninosDigestibilidad in VitroFermentaciónPolifenolesÁcidos GrasosCastaneaAntioxidantesGut MicrobiotaAntioxidant CapacityCapacidad AntioxidanteQuebrachoQuebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE (6.90 vs. 5.07 mmol Trolox/g), in contrast to a stronger scavenging activity of QUE (8.16 mmol Trolox/g vs 6.70 mmol Trolox/g). The results obtained showed a decrease of the antioxidant capacity of tannins after microbial fermentation, but a high prebiotic activity through release of short-chain fatty acids of both CHE (11.14 mmol/g) and QUE (4.79 mmol/g) was observed. The UPLC-MS investigations on digested and fermented tannins gave an identification and semi-quantification of 18 compounds, including hydrolysable and condensed tannins and their metabolites. The results represent a valid basis for further studies on the potential use of these wood extracts in human diet.Instituto de PatobiologíaFil: Molino, Silvia. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromtología; EspañaFil: Fernandez Miyakawa, Mariano Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Giovando, Samuele. Centro Ricerche per la Chimica Fine Srl; ItaliaFil: Rufián Henares, José Ángel. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromtología; España. Universidad de Granada. Instituto de Investigación Biosanitaria ibs.GRANADA; EspañaElsevier2019-02-13T16:01:59Z2019-02-13T16:01:59Z2018-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/4437https://www.sciencedirect.com/science/article/pii/S1756464618304110?via%3Dihub1756-4646https://doi.org/10.1016/j.jff.2018.07.056Journal of functional foods 49 : 188-195. (October 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:34Zoai:localhost:20.500.12123/4437instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:34.957INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
title Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
spellingShingle Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
Molino, Silvia
Tannins
In Vitro Digestibility
Fermentation
Polyphenols
Fatty Acids
Antioxidants
Taninos
Digestibilidad in Vitro
Fermentación
Polifenoles
Ácidos Grasos
Castanea
Antioxidantes
Gut Microbiota
Antioxidant Capacity
Capacidad Antioxidante
Quebracho
title_short Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
title_full Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
title_fullStr Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
title_full_unstemmed Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
title_sort Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
dc.creator.none.fl_str_mv Molino, Silvia
Fernandez Miyakawa, Mariano Enrique
Giovando, Samuele
Rufián Henares, José Ángel
author Molino, Silvia
author_facet Molino, Silvia
Fernandez Miyakawa, Mariano Enrique
Giovando, Samuele
Rufián Henares, José Ángel
author_role author
author2 Fernandez Miyakawa, Mariano Enrique
Giovando, Samuele
Rufián Henares, José Ángel
author2_role author
author
author
dc.subject.none.fl_str_mv Tannins
In Vitro Digestibility
Fermentation
Polyphenols
Fatty Acids
Antioxidants
Taninos
Digestibilidad in Vitro
Fermentación
Polifenoles
Ácidos Grasos
Castanea
Antioxidantes
Gut Microbiota
Antioxidant Capacity
Capacidad Antioxidante
Quebracho
topic Tannins
In Vitro Digestibility
Fermentation
Polyphenols
Fatty Acids
Antioxidants
Taninos
Digestibilidad in Vitro
Fermentación
Polifenoles
Ácidos Grasos
Castanea
Antioxidantes
Gut Microbiota
Antioxidant Capacity
Capacidad Antioxidante
Quebracho
dc.description.none.fl_txt_mv Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE (6.90 vs. 5.07 mmol Trolox/g), in contrast to a stronger scavenging activity of QUE (8.16 mmol Trolox/g vs 6.70 mmol Trolox/g). The results obtained showed a decrease of the antioxidant capacity of tannins after microbial fermentation, but a high prebiotic activity through release of short-chain fatty acids of both CHE (11.14 mmol/g) and QUE (4.79 mmol/g) was observed. The UPLC-MS investigations on digested and fermented tannins gave an identification and semi-quantification of 18 compounds, including hydrolysable and condensed tannins and their metabolites. The results represent a valid basis for further studies on the potential use of these wood extracts in human diet.
Instituto de Patobiología
Fil: Molino, Silvia. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromtología; España
Fil: Fernandez Miyakawa, Mariano Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Giovando, Samuele. Centro Ricerche per la Chimica Fine Srl; Italia
Fil: Rufián Henares, José Ángel. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromtología; España. Universidad de Granada. Instituto de Investigación Biosanitaria ibs.GRANADA; España
description Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE (6.90 vs. 5.07 mmol Trolox/g), in contrast to a stronger scavenging activity of QUE (8.16 mmol Trolox/g vs 6.70 mmol Trolox/g). The results obtained showed a decrease of the antioxidant capacity of tannins after microbial fermentation, but a high prebiotic activity through release of short-chain fatty acids of both CHE (11.14 mmol/g) and QUE (4.79 mmol/g) was observed. The UPLC-MS investigations on digested and fermented tannins gave an identification and semi-quantification of 18 compounds, including hydrolysable and condensed tannins and their metabolites. The results represent a valid basis for further studies on the potential use of these wood extracts in human diet.
publishDate 2018
dc.date.none.fl_str_mv 2018-10
2019-02-13T16:01:59Z
2019-02-13T16:01:59Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/4437
https://www.sciencedirect.com/science/article/pii/S1756464618304110?via%3Dihub
1756-4646
https://doi.org/10.1016/j.jff.2018.07.056
url http://hdl.handle.net/20.500.12123/4437
https://www.sciencedirect.com/science/article/pii/S1756464618304110?via%3Dihub
https://doi.org/10.1016/j.jff.2018.07.056
identifier_str_mv 1756-4646
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Journal of functional foods 49 : 188-195. (October 2018)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619130635812864
score 12.559606

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