LIBERACIÓN DE COMPUESTOS FENÓLICOS LIGADOS EN EL GARBANZO (Cicer arietinum L.) UTILIZANDO MICROBIOTA HUMANA INTESTINAL

Abstract

El garbanzo es una legumbre que además de aportar nutrientes para la salud, contiene una serie de compuestos bioactivos, principalmente compuestos fenólicos considerados altamente antioxidantes. Por lo tanto, puede prevenir enfermedades generalmente crónico-degenerativas. El problema con estos compuestos es que alrededor del 70 al 90 % se encuentran ligados a la matriz alimentaria a través de enlaces covalentes; para que puedan pasar a torrente sanguíneo y ejercer su actividad biológica (biodisponibilidad) tienen primero que estar liberados de la matriz alimentaria y biotransformarse en compuestos de bajo peso molecular para que puedan atravesar el intestino (bioaccesibilidad). Desafortunadamente el intestino delgado (donde se lleva a cabo la mayor absorción) carece de enzimas específicas para la hidrólisis de los compuestos ligados, por lo que tienen que pasar al intestino grueso, donde la microbiota intestinal se encarga de su hidrólisis. Sin embargo, aún no están bien definidos los mecanismos que la microbiota utiliza para realizar esta acción. Por lo tanto, en esta revisión se describe la importancia de los compuestos fenólicos del garbanzo, así como su bioactividad y mecanismos que la microbiota utiliza para hacerlos más bioaccesibles y biodisponibles.

Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

“…Therefore, these compounds must pass to the large intestine, where they will be metabolized by the intestinal microbiota producing lower molecular weight phenols with higher absorption. Consequently, these compounds’ antioxidant capacity will increase because the functional groups of phenolic compounds will be more exposed [ 2 ].…”

“…One characteristic that gives the antioxidant capacity is the hydroxyl groups, which are attached to a benzene ring, as in the case of polyphenols, present the possibility that the free radical interacts with ring electrons, which gives them special characteristics with respect to other alcohols. Therefore, it will depend on its structure, where it has been found that the greater the hydroxylation, the higher the antioxidant capacity [ 2 , 61 ]. Besides the hydroxyl groups, other factors make a molecular antioxidant, such as double bonds in the structure, hindrance steric, and the hydroxyl group’s position.…”

“…The phenolic compounds that could not pass through the membrane of the small intestine may be due to these phenolic compounds not released from the matrix and going directly to the large intestine, as is the case with most bound phenolic compounds. The reason is that they are linked covalently to the matrix, mainly by ester bonds that are hydrolyzed by enzymes from the microbiota as esterases [ 2 , 64 , 65 ].…”

“…The chickpea's quality for commercialization, such as its nutritional properties (carbohydrates, proteins, ashes, fats), color, and texture, influence storage and consumer acceptability. There are two types of chickpea, Desi, destined to be fodder, and Kabuli, destined for human Molecules 2021, 26, 2773 2 of 22 consumption [2]. Consumption of Kabuli chickpea legume presents benefits to human health due to nutritional factors as a good source of proteins, minerals, vitamins, and bioactive compounds [3][4][5][6].…”

Recovery of phytochemical from three safflower ( Carthamus tinctorius L.) by‐products: Antioxidant properties, protective effect of human erythrocytes and profile by UPLC‐DAD‐MS

“…Phenolic compounds are the majority of secondary metabolites in safflower. The function of these molecules is to provide better development and growth and, in turn, be a defense mechanism (Perez-Perez et al, 2018). In addition, the importance of phenolic compounds is that they have a protective effect on the organism, neutralizing free radicals, and causative chronic degenerative diseases (Tapia-Hernández et al, 2018).…”