Aging-related gastrointestinal conditions decrease the bioaccessibility of plant sterols in enriched wholemeal rye bread: <i>in vitro</i> static digestion

Miedes, Diego; Makran, Mussa; Cilla, Antonio; Barberá, Reyes; García‐Llatas, Guadalupe; Alegrı́a, Amparo

doi:10.1039/d3fo00710c

Cited by 5 publications

(17 citation statements)

References 33 publications

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“…Both a PSRB (containing 1.3 g of PS/portion of 80 g) and a NERB were manufactured. The manufacturing process and descriptions of the PS source ingredient were previously described [ 22 ]. Table 1 summarizes the nutritional information of both breads.…”

Section: Methodsmentioning

confidence: 99%

“…For experimental studies, Caco-2 (passages [19][20][21][22][23][24][25][26][27][28][29][30][31][32][33][34][35][36][37][38] and CCD-18Co (passages 8-15) cells were dissociated from the flask with trypsin-EDTA. Subsequently, cells were plated at 5 × 10 4 cells/cm 2 onto 96-well (MTT assay), 24-well (cytofluorometric analysis) or 6-well plates (qPCR assays) (Costar Corp., Cambridge, MA, USA) and incubated (37 • C, 95% RH, 5% (v/v) CO 2 ) during 24 h with a culture medium.…”

Section: Cell Culturementioning

confidence: 99%

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Chemopreventive Effect of an In Vitro Digested and Fermented Plant Sterol-Enriched Wholemeal Rye Bread in Colon Cancer Cells

Miedes,

Cilla,

Alegría

2023

Foods

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Diet is crucial for the prevention of colorectal cancer. Whole grains are the source of beneficial compounds for this, such as fiber. The enrichment of wholemeal rye bread with plant sterols (PSs) could increase its beneficial effects. This study aimed to assess the potential antiproliferative effect of this enriched food on colon adenocarcinoma cells (Caco-2) compared with a non-enriched one. After a human oral chewing, simulated semi-dynamic gastrointestinal digestion and colonic fermentation in a simgi® system, fermentation liquids (FLs) obtained were used as treatment for cells. Cytotoxicity assay showed that samples diluted 1/5 (v/v) with DMEM are not toxic for non-tumoral cells, whereas they damage tumoral cells. Samples with PS (FLPS) produced a higher chemopreventive effect (vs. blank) in MTT and apoptosis assays, as well as higher gene expression of TP53 and Casp8. Nevertheless, FL0 (without PS) produced a higher chemopreventive effect in a cell cycle and reduced glutathione and calcium assays, besides producing higher gene expression of Casp3 and lower CCND1. The distinct antiproliferative effect of both FLs is attributed to differences in PSs, short chain fatty acids (lower concentration in FLPS vs. FL0) and antioxidant compounds. These results may support wholemeal rye bread consumption as a way of reducing the risk of colorectal cancer development, although further research would be needed.

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Section: Methodsmentioning

confidence: 99%

Section: Cell Culturementioning

confidence: 99%

Chemopreventive Effect of an In Vitro Digested and Fermented Plant Sterol-Enriched Wholemeal Rye Bread in Colon Cancer Cells

Miedes,

Cilla,

Alegría

2023

Foods

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“…β-sitosterol is the primary phytosterol present in sesame oil. A group of researchers discovered that the level of phytosterols present in brown sesame cultivars was comparatively greater than in white sesame cultivars [196,197]. β-Sitosterol has been studied extensively and shown to have significant potential for promoting human health.…”

Section: Phytosterolsmentioning

confidence: 99%

“…This includes assessing its influence on the expression of enzymes involved in cholesterol biosynthesis and transport. [197,214] Cholesterol Regulation -Disrupting the transport of cholesterol in the intestine. This disruption limits the incorporation of cholesterol into chylomicrons, decreasing the transport of dietary cholesterol.…”

Section: Gene Expression Analysismentioning

confidence: 99%

Sesame Seeds: A Nutrient-Rich Superfood

Mostashari,

Mousavi Khaneghah

2024

Foods

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Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.

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“…The Lactobacillus in vitro growth is inhibited by flavonoids and tannins of C. indica L, but it can support sterol content (Miedes et al, 2023). Reason for higher growth of L. rhamnosus on MRSA media because glucose content can used directly.…”

Section: In Vitro Growth Of Lactobacillusmentioning

confidence: 99%

Canna indica L and Spirulina platensis for Food Security

Noriko,

Wijihastuti,

Primasari

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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Climate change threats to food security, because it decreases agricultural productivity. C. indica L can adapt to environment and produce white and red rhizomes. Dominant content both of rhizomes are carbohydrates which increase protein as nutrition by adding S platensis. The research aims to determine potential of composite flour of C. indica L and S. platensis as alternative healthy foodstuff for food security. The method consists of formulation composite flour, proximate tests, determining amino and fatty acids, in vitro growth tests of Lactobacillus, cookies and meatball formulations. The result showed composite flour from red rhizome (RRCS) contains 11% water, 21.745% protein, 0.5% lipid, 9.99% dietary fiber, 57.81% carbohydrates, and 8.94% ash. While white rhizome (WRCS) contains, 8.75% water, 17.41 protein, 0.29% lipid, 9.54% dietary fiber, 67.601% carbohydrates and 5.94% ash. Amino and fatty acid appears in both composite flours were similar, except proline and oleic acid higher in RRCS. Lignoceric founded only in WRCS. In vitro test showed Lactobacillus (BAL) grew on modified MRSA from RRCS and WRCS. Both of composite flour processed into marketable cookies and meatballs formulations. Based on the result, C. indica L and S. platensis composite flour can be used as alternative food for food security.

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Aging-related gastrointestinal conditions decrease the bioaccessibility of plant sterols in enriched wholemeal rye bread: in vitro static digestion

Abstract: The prevention of cardiovascular disease by fortified foods with plant sterols (PS), with a hypocholesterolemic effect, is important for the elderly population. This study aimed to identify the different PS...

Cited by 5 publications

References 33 publications

Chemopreventive Effect of an In Vitro Digested and Fermented Plant Sterol-Enriched Wholemeal Rye Bread in Colon Cancer Cells

Chemopreventive Effect of an In Vitro Digested and Fermented Plant Sterol-Enriched Wholemeal Rye Bread in Colon Cancer Cells

Sesame Seeds: A Nutrient-Rich Superfood

Canna indica L and Spirulina platensis for Food Security

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