dc.contributor.author | Molino, Silvia | |
dc.contributor.author | Rufián Henares, José Ángel | |
dc.date.accessioned | 2023-09-06T10:46:26Z | |
dc.date.available | 2023-09-06T10:46:26Z | |
dc.date.issued | 2023-07-11 | |
dc.identifier.citation | Molino, S., Lerma-Aguilera, A., Gómez-Mascaraque, L. G., Rufián-Henares, J. Á., & Francino, M. P. (2023). Evaluation of Tannin-Delivery Approaches for Gut Microbiota Modulation: Comparison of Pectin-Based Microcapsules and Unencapsulated Extracts. Journal of Agricultural and Food Chemistry. | es_ES |
dc.identifier.uri | https://hdl.handle.net/10481/84295 | |
dc.description.abstract | The aim of this study was to investigate the impact of tannins on gut microbiota composition and activity, and to
evaluate the use of pectin-microencapsulation of tannins as a potential mode of tannin delivery. Thus, pectin-tannin microcapsules
and unencapsulated tannin extracts were in vitro digested and fermented, and polyphenol content, antioxidant capacity, microbiota
modulation, and short-chain fatty acid (SCFA) production were analyzed. Pectin microcapsules were not able to release their tannin
content, keeping it trapped after the digestive process, and are therefore not recommended for tannin delivery. Unencapsulated
tannin extracts were found to exert a positive effect on the human gut microbiota. The digestion step resulted to be a fundamental
requirement in order to maximize tannin bioactive effects, especially with regard to condensed tannins, as the antioxidant capacity
exerted and the SCFAs produced were greater when tannins were submitted to digestion prior to fermentation. Moreover, tannins
interacted differently with the intestinal microbiota depending on whether they underwent prior digestion or not. Polyphenol
content and antioxidant capacity correlated with SCFA production and with the abundance of several bacterial taxa | es_ES |
dc.description.sponsorship | The Irish Agricultural and
Food Development Authority (Fermoy, Ireland), | es_ES |
dc.description.sponsorship | Plan
propio de Investigación y Transferencia” of the University of
Granada under program “Intensificación de la Investigación,
modalidad B | es_ES |
dc.description.sponsorship | Universidad de Granada/
CBUA | es_ES |
dc.description.sponsorship | European Union’s Horizon 2020 research
and innovation programme under grant agreement No 816303 | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | ACS Publications | es_ES |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | Tannins | es_ES |
dc.subject | Microbeads | es_ES |
dc.subject | Gut microbiota | es_ES |
dc.subject | Antioxidant | es_ES |
dc.subject | Short-chain fatty acids | es_ES |
dc.title | Evaluation of Tannin-Delivery Approaches for Gut Microbiota Modulation: Comparison of Pectin-Based Microcapsules and Unencapsulated Extracts | es_ES |
dc.type | journal article | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/EC/H2020/816303 | es_ES |
dc.rights.accessRights | open access | es_ES |
dc.identifier.doi | https://doi.org/10.1021/acs.jafc.3c02949 | |
dc.type.hasVersion | VoR | es_ES |