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An extended reconstruction of human gut microbiota metabolism of dietary compounds.
Blasco, Telmo; Pérez-Burillo, Sergio; Balzerani, Francesco; Hinojosa Nogueira, Daniel; Lerma Aguilera, Alberto; Pastoriza, Silvia; Cendoya, Xabier; Rubio, Ángel; Gosalbes, María José; Jiménez Hernández, Nuria; Francino, María Pilar; Apaolaza, Íñigo; Rufián-Henares, José Ángel; Planes, Francisco Javier[et al.] (Springer Nature, 2021-08-05)Understanding how diet and gut microbiota interact in the context of human health is a key question in personalized nutrition. Genome-scale metabolic networks and constraint-based modeling approaches are promising to ... -
Bioactivity of food melanoidins is mediated by gut microbiota.
Pérez-Burillo, Sergio; Rajakaruna, Sumudu; Pastoriza, Silvia; Paliy, Oleg; Rufián-Henares, José Ángel (Elsevier, 2020)Melanoidins are an important component of the human diet (average consumption 10g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota. In this paper melanoidins from different food sources ... -
Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications
Delgado-Osorio, Adriana; Navajas Porras, Beatriz; Pérez-Burillo, Sergio; Hinojosa-Nogueira, Daniel; Toledano-Marín, Ángela; Pastoriza, Silvia; Paliy, Oleg; Rufián-Henares, José Ángel[et al.] (MDPI, 2024-01-09)Almonds are a rich source of beneficial compounds for human health. In this work, we assessed the influence of almond cultivars and harvest time on their morphological (length, width and thickness) and nutritional (ash, ... -
Development of a food composition database of different food contaminants CONT11 and estimation of dietary exposure in children of southern Spain
Hinojosa-Nogueira, Daniel; Muros, José J.; Navajas Porras, Beatriz; Delgado-Osorio, Adriana; Pérez-Burillo, Sergio; Pastoriza, Silvia; Rufián-Henares, José Ángel[et al.] (Elsevier, 2023-05-26)Increasing food security is one of the Sustainable Development Goals. One of the main risks in food is the increase in food contaminants. Processing methods, such as the addition of additives or heat treatment, influence ... -
Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: relationship with sensory properties
Pérez-Burillo, Sergio; Gimenez, Rafael; Rufián-Henares, José Ángel; Pastoriza, Silvia (Elsevier, 2018)White tea is highly consumed due to its sensory properties and health benefits, although most scientific reports don’t include the analysis of both properties. Therefore, the objective of the present study was to unravel ... -
Effect of food thermal processing on the composition of the gut microbiota
Pérez-Burillo, Sergio; Pastoriza, Silvia; Jiménez Hernández, Nuria; D'Auria, Giuseppe; Francino, Maria Pilar; Rufián-Henares, José Ángel; Francino[et al.] (American Chemical Society, 2018)Cooking modifies food composition due to chemical reactions. Additionally, food composition shapes the human gut microbiota. Thus, the objective of this research was to unravel the effect of different food cooking methods ... -
Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content
Pérez-Burillo, Sergio; Hinojosa-Nogueira, Daniel; Rufián-Henares, José Ángel; Pastoriza, Silvia (Elsevier, 2023-02-27)Cereal snacks and meal replacement shakes are gaining popularity as part of a low-calorie diet. However, some concerns have been risen in relation to their nutrient content and industrial processing. Here we analyzed 74 ... -
Effect of roasting conditions on cocoa bioactivity and gut microbiota modulation.
Maldonado-Mateus, Lida Yaneth; Pérez-Burillo, Sergio; Lerma-Aguilera, Alberto; Hinojosa Nogueira, Daniel; Ruíz-Pérez, Sonia; Gosalbes, María José; Francino, Maria Pilar; Rufián-Henares, José Ángel; Pastoriza, Silvia[et al.] (Royal Society of Chemistry, 2021)Cocoa is a highly consumed food with beneficial effects on human health. Cocoa roasting has an important influence on its sensory and nutritional characteristics; therefore, roasting could also play a role in cocoa ... -
Effects of different foods and cooking methods on the gut microbiota: an in vitro approach.
Lerma-Aguilera, Alberto; Pérez-Burillo, Sergio; Navajas Porras, Beatriz; León, Daniel; Ruíz-Pérez, Sonia; Pastoriza, Silvia; Jiménez Hernández, Nuria; Cämmerer, Bettina-Maria; Rufián-Henares, José Ángel; Gosalbes, María José; Francino, María Pilar[et al.] (Frontiers, 2024-01-08)To support personalized diets targeting the gut microbiota, we employed an in vitro digestion-fermentation model and 16S rRNA gene sequencing to analyze the microbiota growing on representative foods of the Mediterranean and ... -
Evaluating the effects of a standardized polyphenol mixture extracted from poplar-type propolis on healthy and diseased human gut microbiota.
Garzarella, Emanuele Ugo; Navajas Porras, Beatriz; Pérez-Burillo, Sergio; Ullah, Hammad; Esposito, Cristina; Santarcangelo, Cristina; Hinojosa Nogueira, Daniel; Pastoriza, Silvia; Zaccaria, Vincenzo; Xiao, Jianbo; Rufián-Henares, José Ángel; Daglia, Maria[et al.] (Elsevier, 2022-04)Introduction: A large body of evidence suggests that propolis exerts antioxidant, anti-inflammatory, and antimicrobial activities, mostly ascribed to its polyphenol content. Growing evidence suggests that propolis ... -
Evaluation of Polyphenol Intake in Pregnant Women from South-Eastern Spain and the Effect on Anthropometric Measures at Birth and Gestational Age
Hinojosa-Nogueira, Daniel; Romero-Molina, Desirée; Gonzalez Alzaga, Beatriz; Giménez-Asensio, María José; Hernández, Antonio F.; Navajas Porras, Beatriz; Delgado-Osorio, Adriana; Gómez-Martín, Antonio; Pérez-Burillo, Sergio; Pastoriza, Silvia; Lacasaña, Marina; Rufián-Henares, José Ángel[et al.] (MDPI, 2024-09-13)During pregnancy, controlling nutrition is crucial for the health of both mother and foetus. While polyphenols have positive health effects, some studies show harmful outcomes during pregnancy. This study evaluated polyphenol ... -
In vitro batch fermentation protocol to study the contribution of food to gut microbiota composition and functionality
Pérez-Burillo, Sergio; Molino, Silvia; Navajas Porras, Beatriz; Valverde Moya, Álvaro; Hinojosa Nogueira, Daniel; López Maldonado, Alicia; Pastoriza, Silvia; Rufián-Henares, José Ángel[et al.] (Springer Nature, 2021)Knowledge about the effect of foods on gut microbiota composition and functionality is expanding. To isolate the effect of single foods and/or single nutrients (i.e. fibre, polyphenols), this protocol describes an in vitro ... -
Potential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study.
Pérez-Burillo, Sergio; Pastoriza, Silvia; Gironés, Amadeo; Avellaneda, Antonio; Francino, Maria Pilar; Rufián-Henares, José Ángel[et al.] (Elsevier, 2020)A human intervention in 24 healthy volunteers was performed to test the potential health benefits of a fermented salami with a probiotic Lactobacillus rhamnosus HN001 and added citrus fiber. Anthropometric measurements and ... -
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
Navajas Porras, Beatriz; Pérez-Burillo, Sergio; Hinojosa-Nogueira, Daniel; Pastoriza, Silvia; Rufián-Henares, José Ángel (MDPI, 2022-11-24)Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. ... -
Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children.
García-Conde, Úrsula; Navarro-Alarcón, Miguel; Navajas Porras, Beatriz; Hinojosa-Nogueira, Daniel; Delgado-Osorio, Adriana; Navarro-Moreno, Miguel; Pérez-Burillo, Sergio; Pastoriza, Silvia; Douros, Konstantinos; Rufián-Henares, José Ángel[et al.] (Elsevier, 2024-03-25)Selenium (Se) as essential element regulates the immune, endocrine, reproductive and neurological systems through selenoproteins. More important than its content, is the fraction available to be absorbed (bioaccesibility) to ... -
Stance4Health Nutritional APP: A Path to Personalized Smart Nutrition
Hinojosa-Nogueira, Daniel; Ortiz-Viso, Bartolomé; Navajas Porras, Beatriz; Pérez-Burillo, Sergio; González-Vigil, Verónica; Pastoriza, Silvia; Rufián-Henares, José Ángel[et al.] (MDPI, 2023-01-05)Access to good nutritional health is one of the principal objectives of current society. Several e-services offer dietary advice. However, multifactorial and more individualized nutritional recommendations should be developed ... -
The Gut Microbiota of Obese Children Releases Lower Antioxidant Capacity from Food than That of Lean Children
Navajas Porras, Beatriz; Pérez-Burillo, Sergio; Hinojosa Nogueira, Daniel; Douros, Konstantinos; Pastoriza, Silvia; Rufián-Henares, José Ángel[et al.] (MDPI, 2022)The prevalence of obesity has been increasing in children over the last few decades, becoming a concern for health professionals and governments. Gut microbial community structure in obese people have been found to differ ... -
The Intake of Antioxidant Capacity of Children Depends on Their Health Status.
Navajas Porras, Beatriz; Pérez-Burillo, Sergio; Hinojosa-Nogueira, Daniel; Douros, Konstantinos; Pastoriza, Silvia; Rufián-Henares, José Ángel[et al.] (MDPI, 2022)The gastrointestinal digestion of food and further gut microbial activity render a myriad of different molecules that could be responsible for the biological activities that are classically assigned to their parent compounds. ... -
Total Zn of foods and bioaccesible fractions in the small and large intestine after in vitro digestion and fermentation with fecal material of healthy adults and children: Influence of culinary techniques
García-Conde, Úrsula; Navarro-Alarcón, Miguel; Navajas Porras, Beatriz; Hinojosa-Nogueira, Daniel; Delgado-Osorio, Adriana; Pérez-Burillo, Sergio; Pastoriza, Silvia; Navarro-Moreno, Miguel; Rufián-Henares, José Ángel[et al.] (Elsevier, 2023-05-16)The healthy status of human beings is associated with an appropriate nutritional status in Zn, which must firstly be bioavailable. We measured the total Zn amount and its bioaccesibility in raw foods and after cooking by ...