Raw and Sous-Vide-Cooked Red Cardoon Stalks (Cynara cardunculus L. var. altilis DC): (Poly)phenol Bioaccessibility, Anti-inflammatory Activity in the Gastrointestinal Tract, and Prebiotic Activity.

Estíbaliz Huarte,Jeremy Spencer,Gessica Serra,Concepción Cid,Andrea Monteagudo-Mera,María-Paz De Peña

doi:10.1021/acs.jafc.1c03014

Abstract

The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon after in vitro GI digestion had 0.7% bioaccessible (poly)phenols, which protected against lipopolysaccharide-induced inflammation by counteracting IL-8, IL-6, TNF-α, and IL-10 secretions in differentiated Caco-2 cells. Contrarily, GI-digested sous vide cardoon showed higher (poly)phenol bioaccessibility (59.8%) and exerted proinflammatory effects in Caco-2 cells. (Poly)phenols were highly metabolized during the first 8 h of in vitro fermentation, and nine catabolites were produced during 48 h of fermentation. Colonic-fermented raw and sous-vide-cooked cardoon did not show anti-inflammatory activity in HT-29 cells but presented potential prebiotic activity, comparable to the commercial prebiotic FOS, by stimulating health-promoting bacteria such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp. and by increasing the production of total SCFAs, especially acetate.

Highlights

Diets consisting of low amounts of fruits, vegetables, and other fiber- and prebiotic-rich foods and high amounts of refined grains, alcohol, and ultra-processed foods are associated with changes in the gut microbiota composition and function and lead to systemic chronic inflammation (SCI).[1]
Cultivated cardoon (Cynara cardunculus L. var. altilis DC), a Mediterranean plant belonging to the family Asteraceae, is mainly cultivated in Spain, Italy, Greece, France, and south Portugal
The innovative culinary technique of sous vide cooking promoted a greater amount of caffeoylquinic acids (CQAs) both before and after GI digestion than traditional boiling in other Cynara vegetablelike globe artichoke.[4]

Summary

■ INTRODUCTION

Diets consisting of low amounts of fruits, vegetables, and other fiber- and prebiotic-rich foods and high amounts of refined grains, alcohol, and ultra-processed foods are associated with changes in the gut microbiota composition and function (namely, dysbiosis) and lead to systemic chronic inflammation (SCI).[1]. ANOVA and Tukey’s post hoc test was applied to determine the significant differences in bacterial counts, and in lactic acid and SCFA concentrations, among treatments (NFC, FOS, raw, and sous-vide-cooked cardoon) at the same fermentation time points (0, 8, 24, and 48 h). The anti-inflammatory activity in the small intestine was evaluated by measuring the impact of GI-digested raw and sous vide cardoon on basal and LPS-stimulated cytokine secretion in differentiated Caco-2 cells. The anti-inflammatory activity in the colon was evaluated by measuring the impact of GI-digested and colonic-fermented raw and sous vide cardoon on basal and LPS-stimulated cytokine secretion in HT-29 cells. Neither raw nor sous-vide-cooked red cardoon, either 8 or 24 h colonic fermented, showed significant differences in the cytokine secretion with respect to control + LPS or NFC + LPS at the tested concentrations (23.8 and 95.3 μg dm/mL).

■ DISCUSSION

Findings

■ REFERENCES