Analyzing the gut microbiota and microbial-associated metabolites of tomato-based sauces.

Red Cooked Sauce (RCS) and Red Raw Sauce (RRS) are a mixture of natural crops that have a promising content of bioactive compounds (BC). The aim was to determine the effect of the indigestible fraction (IF) during the colonic fermentation in RCS and RRS by studying the two-way relationship between gut microbiota composition and microbial metabolites produced from BC fermented in the TNO in vitro dynamic model of the human colon (TIM-2). Total BC in undigested and predigested RRS, 957 and 715 mg/100 g DW, respectively, was significantly higher (p < 0.05) than in the RCS, 571 and 406 mg/100 g DW, respectively. Catenibacterium and Holdemanella increased during RCS fermentation, while 13 genera showed a clear positive correlation with most microbial phenolic metabolites. Our findings suggest that the mechanisms, pathways, and enzymes involved in producing microbial metabolites exhibited uniqueness among bacterial taxa, even within shared genus/family classifications.

Fermented pomegranate juice enriched with pomegranate seed oil ameliorates metabolic disorders associated with a high-fat diet in C57BL/6 mice.

This study investigated the health-functional properties of a lactic fermented pomegranate juice (FPJ) enriched with pomegranate seed oil (FPJO) by using the fruit-origin strain Lactiplantibacillus paraplantarum CRL 2051 (FPJO-CRL2051). For this aim, the in vitro human antiplatelet aggregation effect and antioxidant activities were determined in the fermented juices while in vivo studies using high-fat-diet (HFD) C57BL/6 mice fed with a high-fat diet or pomegranate fermented juices for 8 weeks were performed. A high anti-platelet aggregation activity for FPJO-CRL2051 was determined. The formulated juice was administered to C57BL/6 HFD mice over 8 weeks, which showed a significant decrease in triglycerides, LDL-C, and pro-inflammatory cytokines levels. The FPJO-CRL2051 administration was effective in ameliorating liver damage caused by HFD, reducing fat accumulation and oxidative biomarkers, and improving the liver fatty acid profile by incorporation of conjugated fatty acids. This study shows the significance of lactic fermentation in developing novel fermented plant-based beverages with enhanced functional activities with a circular economy approach for the prevention of metabolic disorders.

[Effectiveness of hydroxycinamates and beta-glucans as dietary tools against obesity and its associated dysfunctions, and their application as nutraceuticals]. / Eficacia de los hidroxicinamatos y los beta-glucanos como herramientas dietéticas frente a la obesidad y sus disfunciones asociadas, y su aplicación como nutracéutico.

INTRODUCTION: Over the last few years the prevalence of overweight and obesity has increased, affecting in certain parts of the world more than half of the adult population. Obesity has been related to disorders such as type-2 diabetes, non-alcoholic fatty liver disease, and cardiovascular diseases, among others, which has made of obesity the second cause of preventable death, only behind smoking. Bearing this in mind, it is necessary to find new strategies to overcome overweight/obesity and its associated pathologies. In this context, nutraceuticals and dietary supplements have become interesting tools thanks to their composition, rich in bioactive compounds beneficial to health. Among bioactive compounds, this study will focus on ß-glucans, a type of soluble dietary fiber, and hydroxycinnamic acids, a group of phenols. Both types of compounds show complex and multifactorial effects, acting as hypolipemic, hypoglycemic, antioxidant, prebiotic and satiating agents. They act by modulating different metabolic pathways, affecting the absorption and metabolism of lipids and carbohydrates, reducing oxidative damage, promoting the proliferation of beneficial bacterial species, and reducing dietary intake. It may be concluded that both beta-glucans and hydroxycinnamates have potential as a nutritional tool for the management of obesity and its associated metabolic dysfunctions.

INTRODUCCIÓN: Durante los últimos años se ha incrementado la incidencia de casos de sobrepeso/obesidad entre la población, afectando en ciertas partes del mundo a más de la mitad de la población adulta. La obesidad lleva asociada comorbilidades como la diabetes de tipo 2, la esteatosis hepática no alcohólica y las enfermedades cardiovasculares entre otras muchas, que la han convertido en la segunda causa de muerte evitable en el mundo, solo por detrás del tabaquismo. Ante esta nueva realidad se hace necesaria la búsqueda de nuevas estrategias para combatir el sobrepeso/obesidad y sus patologías asociadas. Los nutracéuticos o suplementos dietéticos se han convertido en una herramienta dietética de sumo interés gracias a su composición de compuestos bioactivos beneficiosos para la salud. De entre estos compuestos bioactivos, este estudio abordará en profundidad dos de ellos: una fibra soluble, los ß-glucanos procedentes de la avena, y un tipo de compuesto fenólico, los hidroxicinamatos. Ambos tipos de compuestos presentan efectos complejos y multifactoriales al actuar como agentes hipolipemiantes, hipoglucemiantes, antioxidantes, prebióticos o saciantes. Ejercen su efecto modulando diferentes vías metabólicas que afectan tanto a la absorción como al metabolismo de los lípidos y los glúcidos, reduciendo el daño oxidativo, promoviendo la proliferación de especies bacterianas beneficiosas y reduciendo la ingesta dietética. Se puede concluir que tanto los beta-glucanos como los hidroxicinamatos presentan potencial como herramienta nutricional en el manejo de distintas disfunciones metabólicas asociadas a la obesidad.