Time filter

Source Type

Pereira-Caro G.,Postharvest Technology and Agrifood Industry Area andalusian Institute of Agricultural and Fishery Research and Training IFAPA | Fernandez-Quiros B.,Postharvest Technology and Agrifood Industry Area andalusian Institute of Agricultural and Fishery Research and Training IFAPA | Ludwig I.A.,University of Lleida | Pradas I.,Postharvest Technology and Agrifood Industry Area andalusian Institute of Agricultural and Fishery Research and Training IFAPA | And 2 more authors.
European Journal of Nutrition | Year: 2016

Purpose: Orange juice (OJ) flavanones undergo limited absorption in the upper gastrointestinal tract and reach the colon where they are transformed by the microbiota prior to absorption. This study investigated the ability of two probiotic bacteria, Bifidobacterium longum R0175 and Lactobacillus rhamnosus subsp. Rhamnosus NCTC 10302 to catabolise OJ flavanones. Methods: The bacteria were incubated with hesperetin-7-O-rutinoside, naringenin-7-O-rutinoside, hesperetin and naringenin, and the culture medium and intracellular cell extracts were collected at intervals over a 48 h of incubation period. The flavanones and their phenolic acid catabolites were identified and quantified by HPLC–HR–MS. Results: Both probiotics were able to subject hesperetin to ring fission yielding 3-(3′-hydroxy-4′-methoxyphenyl)propionic acid which was subsequently demethylated producing 3-(3′,4′-dihydroxyphenyl)propionic acid and then via successive dehydroxylations converted to 3-(3′-hydroxyphenyl)propionic acid and 3-(phenyl)propionic acid. Incubation of both bacteria with naringenin resulted in its conversion to 3-(4′-hydroxyphenyl)propionic acid which underwent dehydroxylation yielding 3-(phenyl)propionic acid. In addition, only L. rhamnosus exhibited rhamnosidase and glucosidase activity and unlike B. longum, which was able to convert hesperetin-7-O-rutinoside and naringenin-7-O-rutinoside to their respective aglycones. The aglycones were then subjected to ring fission and further catabolised in a similar manner to that described above. The flavanones and their catabolites were found in the culture medium but not accumulated in the bacterial cells. Conclusions: These findings demonstrate the enzymatic potential of single strains of bifidobacterium and lactobacillus which may be involved in the colonic catabolism of OJ flavanones in vivo. © 2016 Springer-Verlag Berlin Heidelberg


PubMed | Postharvest Technology and Agrifood Industry Area andalusian Institute of Agricultural and Fishery Research and Training IFAPA, University of Lleida and University of California at Davis
Type: | Journal: European journal of nutrition | Year: 2016

Orange juice (OJ) flavanones undergo limited absorption in the upper gastrointestinal tract and reach the colon where they are transformed by the microbiota prior to absorption. This study investigated the ability of two probiotic bacteria, Bifidobacterium longum R0175 and Lactobacillus rhamnosus subsp. Rhamnosus NCTC 10302 to catabolise OJ flavanones.The bacteria were incubated with hesperetin-7-O-rutinoside, naringenin-7-O-rutinoside, hesperetin and naringenin, and the culture medium and intracellular cell extracts were collected at intervals over a 48h of incubation period. The flavanones and their phenolic acid catabolites were identified and quantified by HPLC-HR-MS.Both probiotics were able to subject hesperetin to ring fission yielding 3-(3-hydroxy-4-methoxyphenyl)propionic acid which was subsequently demethylated producing 3-(3,4-dihydroxyphenyl)propionic acid and then via successive dehydroxylations converted to 3-(3-hydroxyphenyl)propionic acid and 3-(phenyl)propionic acid. Incubation of both bacteria with naringenin resulted in its conversion to 3-(4-hydroxyphenyl)propionic acid which underwent dehydroxylation yielding 3-(phenyl)propionic acid. In addition, only L. rhamnosus exhibited rhamnosidase and glucosidase activity and unlike B. longum, which was able to convert hesperetin-7-O-rutinoside and naringenin-7-O-rutinoside to their respective aglycones. The aglycones were then subjected to ring fission and further catabolised in a similar manner to that described above. The flavanones and their catabolites were found in the culture medium but not accumulated in the bacterial cells.These findings demonstrate the enzymatic potential of single strains of bifidobacterium and lactobacillus which may be involved in the colonic catabolism of OJ flavanones in vivo.


Cardenosa V.,Postharvest Technology and Agrifood Industry Area andalusian Institute of Agricultural and Fishery Research and Training IFAPA | Medrano E.,Plant Physiology and Technology of Protected Crops andalusian Institute of Agricultural and Fishery Research and Training IFAPA | Lorenzo P.,Plant Physiology and Technology of Protected Crops andalusian Institute of Agricultural and Fishery Research and Training IFAPA | Sanchez-Guerrero M.C.,Plant Physiology and Technology of Protected Crops andalusian Institute of Agricultural and Fishery Research and Training IFAPA | And 3 more authors.
Journal of the Science of Food and Agriculture | Year: 2015

BACKGROUND: Different nitrogen inputs and/or development under adverse water conditions (water stress/low quality and/or high salinity/electrical conductivity), such as those prevailing in Almeria (Mediterranean coast, south-east Spain), may affect overall fruit and vegetable quality. This study evaluated the influence of salinity and nitrogen reduction in hydroponic nutrient solution on strawberry fruit quality and nutritional compounds (Fragaria × ananassa Duch., cv. Primoris). RESULTS: Strawberries obtained under salinity treatments recorded the highest values for soluble solids content (SSC; all samplings); fruit taste was thus enhanced. Additionally, salinity improved fruit nutritional value, with higher contents of antioxidants compounds (first sampling). During first and second samplings, strawberries grown under N reduction and non-saline conditions showed higher values for firmness compared to fruits developed under other treatments. Regarding health-related compounds, few differences were found except for total polyphenols concentration and antioxidant activity for the first sampling, where strawberries grown under saline treatments obtained the highest values for both parameters. CONCLUSION: The use of low-quality waters, such as those found in Almeria (salinity, N9S and N5S) and low nitrogen inputs (N5, avoid environmental impact) for strawberry cultivation does not exert a negative impact on overall quality. Positive differences could be found in SSC, firmness and health-related compounds when compared against the control treatment (N9). © 2014 Society of Chemical Industry.

Loading Postharvest Technology and Agrifood Industry Area andalusian Institute of Agricultural and Fishery Research and Training IFAPA collaborators
Loading Postharvest Technology and Agrifood Industry Area andalusian Institute of Agricultural and Fishery Research and Training IFAPA collaborators