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dc.contributor.authorMolino, Silvia
dc.contributor.authorRufián Henares, José Ángel 
dc.date.accessioned2023-09-06T10:46:26Z
dc.date.available2023-09-06T10:46:26Z
dc.date.issued2023-07-11
dc.identifier.citationMolino, 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.urihttps://hdl.handle.net/10481/84295
dc.description.abstractThe 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 taxaes_ES
dc.description.sponsorshipThe Irish Agricultural and Food Development Authority (Fermoy, Ireland),es_ES
dc.description.sponsorshipPlan propio de Investigación y Transferencia” of the University of Granada under program “Intensificación de la Investigación, modalidad Bes_ES
dc.description.sponsorshipUniversidad de Granada/ CBUAes_ES
dc.description.sponsorshipEuropean Union’s Horizon 2020 research and innovation programme under grant agreement No 816303es_ES
dc.language.isoenges_ES
dc.publisherACS Publicationses_ES
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectTannins es_ES
dc.subjectMicrobeadses_ES
dc.subjectGut microbiotaes_ES
dc.subjectAntioxidantes_ES
dc.subjectShort-chain fatty acidses_ES
dc.titleEvaluation of Tannin-Delivery Approaches for Gut Microbiota Modulation: Comparison of Pectin-Based Microcapsules and Unencapsulated Extractses_ES
dc.typejournal articlees_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/EC/H2020/816303es_ES
dc.rights.accessRightsopen accesses_ES
dc.identifier.doihttps://doi.org/10.1021/acs.jafc.3c02949
dc.type.hasVersionVoRes_ES


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