Raw and sous-vide-cooked red cardoon stalks (cynara cardunculus L. var. altilis DC): (poly)phenol bioaccessibility, anti-inflammatory activity in the gastrointestinal tract, and prebiotic activity

Huarte, E. ORCID: https://orcid.org/0000-0002-8492-1805, Serra, G., Monteagudo-Mera, A., Spencer, J. ORCID: https://orcid.org/0000-0003-2931-7274, Cid, C. ORCID: https://orcid.org/0000-0001-6464-5412 and de Peña, M.-P. ORCID: https://orcid.org/0000-0002-9994-4268 (2021) Raw and sous-vide-cooked red cardoon stalks (cynara cardunculus L. var. altilis DC): (poly)phenol bioaccessibility, anti-inflammatory activity in the gastrointestinal tract, and prebiotic activity. Journal of Agricultural and Food Chemistry, 69 (32). pp. 9270-9286. ISSN 1520-5118 doi: 10.1021/acs.jafc.1c03014

Abstract/Summary

The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon after in vitro GI digestion had 0.7% bioaccessible (poly)phenols, which protected against lipopolysaccharide-induced inflammation by counteracting IL-8, IL-6, TNF-α, and IL-10 secretions in differentiated Caco-2 cells. Contrarily, GI-digested sous vide cardoon showed higher (poly)phenol bioaccessibility (59.8%) and exerted proinflammatory effects in Caco-2 cells. (Poly)phenols were highly metabolized during the first 8 h of in vitro fermentation, and nine catabolites were produced during 48 h of fermentation. Colonic-fermented raw and sous-vide-cooked cardoon did not show anti-inflammatory activity in HT-29 cells but presented potential prebiotic activity, comparable to the commercial prebiotic FOS, by stimulating health-promoting bacteria such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp. and by increasing the production of total SCFAs, especially acetate.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/99759
Identification Number/DOI	10.1021/acs.jafc.1c03014
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Uncontrolled Keywords	General Chemistry, General Agricultural and Biological Sciences
Publisher	American Chemical Society (ACS)
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