Person: Iriondo De Hond, Amaia
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First Name
Amaia
Last Name
Iriondo De Hond
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Nutrición y Ciencia de los Alimentos
Area
Nutrición y Bromatología
Identifiers
8 results
Search Results
Now showing 1 - 8 of 8
Item Differential Apoptotic Effects of Bee Product Mixtures on Normal and Cancer Hepatic Cells(Antioxidants, 2023) Sánchez Martín, Vanesa; Morales Gómez, Paloma; Iriondo De Hond, Amaia; Fernández Hospital, Xavier; Fernández Álvarez, Manuela; Hierro Paredes, Eva; Haza Duaso, Ana Isabel; Gan, Ren-YouMost effective anticancer drugs normally generate considerable cytotoxicity in normal cells; therefore, the preferential activation of apoptosis in cancer cells and the reduction of toxicity in normal cells is a great challenge in cancer research. Natural products with selective anticancer properties used as complementary medicine can help to achieve this goal. The aim of the present study was to analyze the effect of the addition of bee products [propolis (PR) or royal jelly (RJ) or propolis and royal jelly (PR+RJ), 2–10%] to thyme (TH) and chestnut honeys (CH) on the differential anticancer properties, mainly the cytotoxic and pro-apoptotic effects, in normal and cancer hepatic cells. The cytotoxic effects of samples were analyzed using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay (0–250 mg/mL) and the effects on apoptosis were analyzed using cell cycle analysis, TdT-dUTP terminal nick-end labeling (TUNEL) assay, DR5 (Death Receptor 5) and BAX (BCL-2-Associated X) activation, and caspases 8, 9, and 3 activities. Both honey samples alone and honey mixtures had no or very little apoptotic effect on normal cells. Antioxidant honey mixtures enhanced the apoptotic capacity of the corresponding honey alone via both extrinsic and intrinsic pathways. Of all the samples, chestnut honey enriched with 10% royal jelly and 10% propolis (sample 14, CH+10RJ+10PR) showed the highest apoptotic effect on tumor liver cells. The enrichment of monofloral honey with bee products could be used together with conventional anticancer treatments as a dietary supplement without side effects. On the other hand, it could be included in the diet as a natural sweetener with high added value.Item Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin(Nutrients, 2020) Iriondo De Hond, Amaia; Herrera, Teresa; Fernández-Fernández, Adriana Maite; Sorzano, Carlos Oscar S.; Miguel Casado, Eugenio José; Castillo, María Dolores del; Iriondo-Dehond, M.The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastrointestinal wellbeing, and their effect on the sensory and technological properties of the product. For this purpose, we tested four coffee-cascara yogurt treatments in a blind cross-over nutritional trial with 45 healthy adults: a coffee-cascara yogurt without inulin (Y0) and coffee-cascara yogurts containing 3% (Y3), 7% (Y7), and 13% (Y13) of inulin. The ratings on sensory acceptance, satiety, gastrointestinal tolerance, and stool frequency were measured. Surveys were carried out digitally in each participant’s cellphone. Yogurt pH, titratable acidity, syneresis, and instrumental texture were analyzed. Inulin addition increased the yogurt’s firmness and consistency. Y13 achieved significantly higher overall acceptance, texture, and taste scores than Y0 (p < 0.05). Y3 presented similar gastrointestinal tolerance to Y0. However, 7% and 13% of inulin produced significant (p < 0.05) bloating and flatulence when compared to Y0. The appetite ratings were not significantly affected by the acute intake of the different yogurts. Overall, Y3 was identified as the formulation that maximized nutritional wellbeing, reaching a “source of fiber” nutritional claim, without compromising its technological and sensory properties.Item Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products(Foods, 2022) Sánchez Martín, Vanesa; Morales Gómez, Paloma; Gonzalez-Porto, Amelia V.; Iriondo De Hond, Amaia; Lopez-Parra, Marta B.; Del Castillo, Maria Dolores; Fernández Hospital, Xavier; Fernández Álvarez, Manuela; Hierro Paredes, Eva; Haza Duaso, Ana IsabelHoney consumption and imports have increased in recent years, and it is considered by consumers to be a healthy alternative to more commonly used sweeteners. Honey contains a mixture of polyphenols and antioxidant compounds, and the botanical origin and geographical area of collection play an important role in its chemical composition. The present study investigated the physicochemical properties, total phenolic content, and antioxidant capacity of Spanish thyme honey and chestnut honey, and their mixtures with royal jelly (2% and 10%) and propolis (2% and 10%). The analysis of the physicochemical parameters of both honey samples showed values within the established limits. Propolis showed the highest value of total phenolic content (17.21–266.83 mg GAE/100 g) and antioxidant capacity (DPPH, ORAC, and ABTS assays; 0.63–24.10 µg eq. Tx/g, 1.61–40.82 µg eq. Tx/g, and 1.89–68.54 µg eq. Tx/g, respectively), and significantly reduced ROS production in human hepatoma cells. In addition, mixtures of honey with 10% of propolis improved the results obtained with natural honey, increasing the value of total phenolic content and antioxidant capacity. A significant positive correlation was observed between total phenolic compounds and antioxidant capacity. Therefore, the antioxidant capacity could be attributed to the phenolic compounds present in the samples, at least partially. In conclusion, our results indicated that thyme and chestnut honey supplemented with propolis can be an excellent natural source of antioxidants and could be incorporated as a potential food ingredient with biological properties of technological interest, added as a preservative. Moreover, these mixtures could be used as natural sweeteners enriched in antioxidants and other bioactive compounds.Item The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder(Foods, 2024) López Parra, Marta B.; Gómez Domínguez, Irene; Iriondo De Hond, Maite; Villamediana Merino, Esther; Sánchez Martín, Vanesa; Mendiola, José A.; Iriondo De Hond, Amaia; Del Castillo, María DoloresCoffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences (p > 0.05) in the overall antioxidant capacity between the freeze-dried and spray-dried samples, after an in vitro simulation of the digestion process, the spray-dried sample was significantly (p < 0.05) more antioxidant. Both samples reduced physiological intracellular ROS and significantly decreased (p < 0.05) the secretion of the pro-inflammatory factor NO. Alkaloids and phenolic compounds were detected in intestinal digests. In conclusion, spray drying is a good technique for producing IC as its use does not affect its properties and causes less environmental impact than freeze drying, as calculated by life cycle assessment. Sensory analysis did not show significant differences between the commercial beverage and the IC beverage in the adult population. IC at 10 mg/mL was significantly less accepted in adolescents than the commercial beverage. Future work will include the reformulation of the IC beverage at 10 mg/mL, which has antioxidant and anti-inflammatory potential, to increase its hedonic acceptance in all consumer segments.Item Protective Effect of Thyme and Chestnut Honeys Enriched with Bee Products against Benzo(a)pyrene-Induced DNA Damage(International Journal of Environmental Research and Public Health, 2022) Sánchez Martín, Vanesa; Haza Duaso, Ana Isabel; Iriondo De Hond, Amaia; Del Castillo, María Dolores; Fernández Hospital, Xavier; Fernández Álvarez, Manuela; Hierro Paredes, Eva; Morales Gómez, Paloma; Tchounwou, Paul B.The aim of the present study was to validate the cytotoxicity, genotoxicity, and preventive potential against benzo(a)pyrene (BaP)-induced DNA damage of nine samples of thyme and chestnut honeys enriched with bee products (royal jelly and propolis, 2–10%). Cell viability was determined by the MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assay (0–250 mg/mL) to select nontoxic concentrations, and DNA damage (0.1–10 μg/mL) was evaluated by the alkaline single-cell gel electrophoresis or comet assay. Treatment with honey samples or royal jelly and propolis did not affect the viability of HepG2 cells up to 100 and 50 mg/mL, respectively. Treatment with 100 μM BaP significantly increased (p ≤ 0.001) the levels of the DNA strand breaks. None of the tested concentrations (0.1–10 μg/mL) of the honey samples (thyme and chestnut), royal jelly, and propolis caused DNA damage per se. All tested samples at all the concentrations used decreased the genotoxic effect of BaP. In addition, all mixtures of thyme or chestnut honeys with royal jelly or propolis showed a greater protective effect against BaP than the samples alone, being the thyme and chestnut honey samples enriched with 10% royal jelly and 10% propolis the most effective (70.4% and 69.4%, respectively). The observed protective effect may be associated with the phenolic content and antioxidant capacity of the studied samples. In conclusion, the thyme and chestnut honey samples enriched with bee products present potential as natural chemoprotective agents against the chemical carcinogen BaP.Item Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages(Foods, 2023) Sales, Amanda L.; Iriondo De Hond, Amaia; DePaula, Juliana; Ribeiro, Mafalda; Ferreira, Isabel; Miguel, Marco Antonio L.; del Castillo, María Dolores; Farah, AdrianaKombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (n = 2) and black tea leaves (n = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6–3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (p < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10–55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (p < 0.0001, 81–90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to C. sinensis to produce healthy beverages and support sustainable coffee production.Item Dwarf kiwi (Actinidia arguta Miq.), a source of antioxidants for a healthy and sustainable diet(Molecules, 2022) García Herrera, Patricia; Maieves, Helayne A.; Niño-Vega, Erika; Pérez Rodríguez, María Luisa; Fernández Ruiz, Virginia; Iriondo De Hond, Amaia; Del Castillo, María Dolores; Sánchez Mata, María De CortesThe feasibility of using dwarf kiwi fruits (Actinia arguta Miq.) as a healthy and sustainable food, compared to other types of commercial kiwi fruits, was evaluated in the present study. The overall antioxidant capacity of these fruits was assessed by either extraction-dependent methods (ABTS, ORAC) or the direct method called Quick, Easy, New, CHEap, Reproducible (QUENCHER) (DPPH, FRAP, Folin–Ciocalteu), applied for the first time to analyze kiwi fruits. With this methodology, all the molecules with antioxidant capacity are measured together in a single step, even those with high molecular weight or poor solubility in aqueous extraction systems, such as antioxidant dietary fiber. The effect of kiwi extracts on physiological and induced intracellular reactive oxygen species (ROS) production on IEC-6 cells was also analyzed, as well as total phenolic content (TPC) by Fast Blue BB, flavonols, hydroxycinnamic acids, and hydroxybenzoic acids. A. arguta fruits showed the highest values in all the antioxidant assays, being remarkably higher than the other kiwi species for Q-FRAP and Q-DPPH. Dwarf kiwi showed the highest potential in reducing physiological ROS and the highest values of TPC (54.57 mgGAE/g), being hydroxybenzoic acids the main phenolic family found (2.40 mgGAE/g). Therefore, dwarf kiwi fruits are a natural source of antioxidants compared to conventional kiwi fruits, being a sustainable and healthy alternative to diversify fruits in the diet.Item Instant Cascara: A Potential Sustainable Promoter of Gastrointestinal Health(Proceedings, 2023) Sánchez Martín, Vanesa; López-Parra, Marta; Iriondo De Hond, Amaia; Haza Duaso, Ana Isabel; Morales Gómez, Paloma; del Castillo, María DoloresInstant Cascara (IC) is a beverage made from dried coffee cherries, enriched in nutrients and bioactive compounds such as caffeine and other phytochemicals with a positive impact on the brain–gut axis health. The use of dried coffee cherries as novel foods in drinks was authorized by the EU in 2023. The process for obtaining IC involves the concentration of the regular drink by spray-drying. Colorectal cancer, chronic gut disease, is the third most common cancer type causing 1 million deaths/year. In high-income countries, colon and rectum cancers were one of the top ten causes of death in 2019. The present research aimed to obtain novel and preliminary information about the potential prophylactic or therapeutic effect of IC on colon cancer. In vitro cell models were used to analyze its genotoxicity and effects on key physiological cell events such as intracellular ROS production, proliferation and apoptosis associated with the pathogenesis of cancer. IC was determined non-genotoxic using the comet assay, reduced ROS production in normal and cancer colon cells and selectively affected the proliferation and apoptosis of colon cancer cells by labeled annexin incorporation assay. In conclusion, our preliminary data supported the safety and potential use of IC as a sustainable promoter of gastrointestinal health. Therefore, the upcycling of dried coffee cherries into IC may contribute to the sustainability of the coffee industry and to achieving Global Sustainable Development Goals (3: “Good health and well-being” and 12: “Responsible consumption and production”).