Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

Abstract

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Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

“…The main characteristics of the melanoidins used in this study, such as the absence of cytotoxicity, antimicrobial and antioxidant properties, colour, and elemental composition, were shown in previous studies. 13,14 According to these studies, it was established that the most suitable concentrations of melanoidins for incorporation in the studied bakery food models were 2% and 4%.…”

“…A Spanish bakery company (Cerealto Foods, Spain) kindly supplied the samples of soft bread crust obtained from processing crustless soft white bread. The common bread was subjected to expansion in a bakery pilot plant, as indicated in a previous study, 13 where the process used to obtain melanoidins from the bread crusts is also indicated. Briefly, the crust samples were ground in a coffee mill (Taurus Minimoka GR20, Taurus Group, Oliana, Spain) and sieved to a particle size <1 mm and melanoidins were extracted by in vitro digestion using Pronase E according to the method described by Roncero-Ramos et al (2013).…”

How advanced are we on the consequences of oral exposure to food contaminants on the occurrence of chronic non communicable diseases?

“…In correlation with this work, Diaz-Morales and colleagues evaluated the effects of melanoidins from different bakery products on an epithelial intestinal (Caco2) and an endothelial (HUVEC) cell lines. None of the melanoidins tested had toxic effects on the cells and melanoidins from biscuits were the ones with the highest antioxidant capacity (Diaz- Morales et al, 2021). They also evidenced that incubation of HUVEC cells with biscuit melanoidins slightly decreased their viability and this was softened by gastrointestinal digestion.…”

Melanoidins present in traditional fermented foods and beverages

“…The toxicity of melanoidins has been discussed at both the cellular and genetic levels (Borrelli et al., 2003; Jing & Kitts, 2000; Monente et al., 2015; Taylor et al., 2004). Bread and biscuits have no cytotoxic effect against human colon adenocarcinoma cells (Caco‐2) and immortalized human umbilical vein endothelial cell line (HUVEC) (Diaz‐Morales et al., 2020). Three in vitro genotoxicity assays (Ames test, Vitotox test, and micronucleus test) showed that none of the melanoidin fractions from the glucose/glycine system showed genotoxicity at concentrations much higher than those naturally present in food (Taylor et al., 2004).…”

“…Although melanoidins from glucose–glycine model system exhibited modest genotoxicity in human lymphocytes (Glösl et al., 2004), there was no genotoxic effect shown by melanoidins occurring in food such as bread (Diaz‐Morales, Cavia‐Saiz, Salazar, Rivero‐Pérez, & Muiz, 2020), biscuits (Martin et al., 2009), cocoa (Summa et al., 2008), and coffee (Monente et al., 2015). The presence of melanoidins in foods at low concentrations was regarded to be harmless (Wang et al., 2021).…”