1. In vitro gastric bioaccessibility of avocado peel extract in beef and soy-based burgers and its impact on Helicobacter pylori risk factors
- Author
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M. Madalena C. Sobral, Olga Viegas, Igor Trujillo-Mayol, Edgar Pastene-Navarrete, Nandis Fiallos, Olívia Pinho, Isabel M.P.L.V.O. Ferreira, Julio Alarcón-Enos, Nidia Casas-Forero, Miguel A. Faria, and Faculdade de Ciências da Nutrição e Alimentação
- Subjects
Antioxidant ,Urease ,medicine.medical_treatment ,Protein oxidation ,Helicobacter Infections ,Analytical Chemistry ,chemistry.chemical_compound ,Risk Factors ,Carbonic anhydrase ,TBARS ,medicine ,Animals ,Food science ,Helicobacter pylori ,biology ,Persea ,Plant Extracts ,Stomach ,Health sciences, Medical and Health sciences ,Ciências médicas e da saúde ,Catechin ,General Medicine ,biology.organism_classification ,chemistry ,biology.protein ,Medical and Health sciences ,Cattle ,Ciências da Saúde, Ciências médicas e da saúde ,Quercetin ,Food Science - Abstract
The objective of the present study was to investigate the impact of phenolic-rich avocado peel extract (APE) as an ingredient in beef and soy-based burgers to increase their antioxidant activity, reduce lipid and protein oxidation during gastric digestion, and inhibit urease and anhydrase carbonic activity, which are considered as key factors in the main steps of Helicobacter pylori adhesion in the stomach. The gastric bioaccessible fraction of soy and beef burgers with added 0.5% APE obtained by in vitro digestion exhibited a higher content of phenolic compounds, including monomeric and oligomeric (epi)catechin forms and quercetin, and reduced levels of thiobarbituric acid-reactive substances (TBARS) and carbonyls (49% to 73% and 57% to 60%, respectively) when compared with control burgers. Moreover, the burgers with APE inhibited urease and carbonic anhydrase activity. Results generally showed that including APE reduces the primary risk factors associated with H. pylori infection.
- Published
- 2022