Artículos (Nutrición y Bromatología, Toxicología y Medicina Legal)

URI permanente para esta colecciónhttps://hdl.handle.net/11441/26073

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Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method
(Elsevier, 2018-03) Álvarez Fernández, María Antonia; Fernández Cruz, Edwin; Cantos Villar, Emma; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Economía y Competitividad (MINECO). España
Hydroxytyrosol (HT) is a phenolic compound of recognized bioactivity that has been described in wines but little is known about its origin. This work demonstrates that yeast involved in wine making, i.e. Saccharomyces cerevisiae strains and the non-Saccharomyces Torulaspora delbrueckii, can synthesise HT, as this compound was identified in the intracellular media of three strains by means of a developed and validated UHPLC–HRMS method with LOQ and LOD of 0.108 and 0.035 ng mL−1 respectively. Controlled fermentations were performed with different varieties of grapes (Corredera, Moscatel, Chardonnay, Palomino fino, Sauvignon Blanc, Vijiriega, and Tempranillo) and synthetic must. The Saccharomyces cerevisiae strain QA23 was the most efficient producer of HT from tested yeasts. On the other hand, the grape variety influences HT wine concentrations. Furthermore, the maximum concentration of HT is reached between the fourth and sixth day of fermentation. This work reveals that yeasts have a great potential for the production of HT.
Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation
(American Chemical Society, 2016) Álvarez Fernández, María Antonia; Hornedo Ortega, Ruth; Cerezo López, Ana Belén; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia, Innovación y Universidades (MICINN). España
Overproduction of strawberry leads to food waste, as it is very perishable. Therefore, strategies to transform it into new products are appreciated. This research focuses on characterization of the nonanthocyanin phenolic content of a beverage obtained from strawberry by gluconic and acetic fermentation and subsequently monitored for 90 days of storage, at two temperatures. Sixty-four nonanthocyanin (poly)phenols were identified by high-resolution mass spectrometry (UHPLC coupled with linear trap quadrupole and Orbitrap mass analyzer) and, for the first time, four compounds were reported in beverages fermented from strawberry: aromadendrin hexoside, phloretin 2′-O-xylosyl glucoside, dihydroferulic acid 4-O-glucuronide, and kaempferol hexosyl hexoside. During the storage time the increase in protocatechuic acid content was 13 times and condensed tannins diminished, especially procyanidin trimer. Statistical analysis showed that the composition remains unchanged until day 15 of storage at room temperature (27-30°C) and until day 30 under refrigerated conditions (4°C).
Effects of the strawberry (fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity
(Elsevier, 2014-12-01) Álvarez Fernández, María Antonia; Hornedo Ortega, Ruth; Cerezo López, Ana Belén; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia e Innovación (MICIN). España
Strawberries are harvested in a short period of time frequently involving fruit surplus. This paper studies the impact of the strawberry purée elaboration process on the chemical composition of the final products. Thirty-two phenolic compounds were studied by Liquid Chromatography with Diode Array Detector (LC-DAD) and Mass Spectrometry (LC-MS). An LC-DAD method was set up and validated and the non-anthocyanin phenolic profile was quantified at the different steps of production, for three elaboration processes and two harvests (2011 and 2012). We have tentatively identified apigenin-7-O-glucoside, luteolin-3-O-glucuronide, malonyl caffeoylquinic acid, trans-resveratrol glucoside and caffeoylglucaric isomer. (+)-Catechin and HHDP-galloylglucose were the most abundant phenolic compounds. The most abundant flavonol was kaempferol-3-glucoside. The purée maintains the fruit's non-anthocyanin phenolic composition and in vitro antioxidant activity as determined by ORAC and DPPH methods. This fact suggests that strawberry purée could be considered a valuable ingredient for producing food derivatives.
Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry
(John Wiley & Sons, 2017-01-10) Hornedo Ortega, Ruth; Álvarez Fernández, María Antonia; Cerezo López, Ana Belén; García-García, Isidoro; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia e Innovación (MICIN). España
Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds.
Inhibition of VEGF-Induced VEGFR-2 Activation and HUVEC Migration by Melatonin and Other Bioactive Indolic Compounds
(MDPI, 2017) Cerezo López, Ana Belén; Hornedo Ortega, Ruth; Álvarez Fernández, María Antonia; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia e Innovación (MICIN). España
Excessive concentrations of vascular endothelial growth factor (VEGF) trigger angiogenesis, which causes complications such as the destabilization of atherosclerotic plaques and increased growth of tumors. This work focuses on the determination of the inhibitory activity of melatonin and other indolic related compounds on VEGF-induced VEGF receptor-2 (VEGFR-2) activation and an approximation to the molecular mechanism underlying the inhibition. Quantification of phosphorylated VEGFR-2 was measured by ELISA. Migration wound-healing assay was used to determine cell migration of human umbilical vein endothelial cells (HUVECs). This is the first time that melatonin, 3-indolacetic acid, 5-hydroxytryptophol, and serotonin are proved to significantly inhibit VEGF-induced VEGFR-2 activation in human umbilical vein endothelial cells and subsequent angiogenesis. 3-Indolacetic acid showed the highest inhibitory effect (IC50 value of 0.9704 mM), followed by 5-hydroxytryptophol (35% of inhibition at 0.1 mM), melatonin (30% of inhibition at 1 mM), and serotonin (24% of inhibition at 1 mM). An approximation to the molecular mechanism of the inhibition has been proposed, suggesting that indolic compounds might interact with the cell surface components of the endothelial membrane in a way that prevents VEGF from activating the receptor. Additionally, wound-healing assay revealed that exposure of HUVECs to melatonin and 3-indolacetic acid in the presence of VEGF significantly inhibited cell migration by 87% and 99%, respectively, after 24 h. These data demonstrate that melatonin, 3-indolacetic acid, 5-hydroxytryptophol, and serotonin would be good molecules for future exploitation as anti-VEGF signaling agents.
Modulating wine aromatic amino acid catabolites by using torulaspora delbrueckii in sequentially inoculated fermentations or saccharomyces cerevisiae alone
(Multidisciplinary Digital Publishing Institute (MDPI), 2020) Álvarez Fernández, María Antonia; Carafa, Ilaria; Vrhovsek, Urska; Arapitsas, Panagiotis; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Yeasts are the key microorganisms that transform grape juice into wine, and nitrogen is an essential nutrient able to affect yeast cell growth, fermentation kinetics and wine quality. In this work, we focused on the intra-and extracellular metabolomic changes of three aromatic amino acids (tryptophan, tyrosine, and phenylalanine) during alcoholic fermentation of two grape musts by two Saccharomyces cerevisiae strains and the sequential inoculation of Torulaspora delbrueckii with Saccharomyces cerevisiae. An UPLC-MS/MS method was used to monitor 33 metabolites, and 26 of them were detected in the extracellular samples and 8 were detected in the intracellular ones. The results indicate that the most intensive metabolomic changes occurred during the logarithm cellular growth phase and that pure S. cerevisiae fermentations produced higher amounts of N-acetyl derivatives of tryptophan and tyrosine and the off-odour molecule 2-aminoacetophenone. The sequentially inoculated fermentations showed a slower evolution and a higher production of metabolites linked to the well-known plant hormone indole acetic acid (auxin). Finally, the production of sulfonated tryptophol during must fermentation was confirmed, which also may explain the bitter taste of wines produced by Torulaspora delbrueckii co-fermentations, while sulfonated indole carboxylic acid was detected for the first time in such an experimental design.
Protocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-β and α-Synuclein, and Neuroprotection
(American Chemical Society, 2016-09-29) Hornedo Ortega, Ruth; Álvarez Fernández, María Antonia; Cerezo López, Ana Belén; Richard, Tristan; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Economía y Competitividad (MINECO). España
Protocatechuic acid (PCA) is the major metabolite of the anthocyanin known as cyanidin 3-glucoside. It is found in plasma and tissues, such as the brain, heart, liver, and kidneys, following consumption of a rich source of this flavonoid. The abnormal pathological assembly of amyloid-β (Aβ) and α-synuclein (αS) is an underlying mechanism involved in the formation of amyloid plaques and Lewy bodies in the brain, which are responsible for neuropathology symptoms in Alzheimer's (AD) and Parkinson's diseases (PD), respectively. This research was performed to evaluate the protective effects of PCA, by establishing its potential role in inhibiting aggregation and fibril destabilization of Aβ and αS proteins. It has been found that PCA inhibits the aggregation of Aβ and αS and destabilizes their preformed fibrils. These results were confirmed by TEM images, electrophoresis, and immunoblotting experiments. Furthermore, PCA prevents the death of PC12 cells triggered by Aβ- and αS-induced toxicity.
Quality control and determination of melatonin in food supplements
(Elsevier, 2016-02) Cerezo López, Ana Belén; Leal, Ángela; Álvarez Fernández, María Antonia; Hornedo Ortega, Ruth; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Melatonin supplements are used widely in Europe and the United States (US) to alleviate jet-lag and other sleep-delay disorders. Recently, the European Commission authorized two health claims for food containing melatonin, with a minimum dose per quantified portion. This study aimed to determine the dose of melatonin in food supplements marketed in Europe (Spain) and the US by validating a liquid chromatography method with diode array detection (LC-DAD). Additionally, contaminants present in melatonin supplements were analyzed using ultra-high-performance liquid chromatography coupled to an orbitrap mass spectrometer. We tentatively identified 8 tryptophan-related contaminants in melatonin supplements, suggesting tighter impurity control in melatonin supplements is necessary. The LC-DAD validated method achieved reliable results regarding recovery, precision, repeatability, limit of detection, limit of quantitation and linearity. Label melatonin dose varied from 1–1.95 mg/unit and 0.3–5 mg/unit for supplements marketed in Europe (Spain) and the US, respectively. Four out of seventeen supplements showed significant deviations from melatonin content declared on the label (from −60% to −20%). Regarding health claims, three out of the ten supplements purchased in Spain should not include the claim “reduction of time taken to fall asleep”, as their melatonin content is lower than 1 mg.

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Examinando Artículos (Nutrición y Bromatología, Toxicología y Medicina Legal) por Autor "Álvarez Fernández, María Antonia"