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Background/Objectives: When prooxidants outweigh antioxidants, oxidative stress can occur, causing an accumulation of reactive oxygen species (ROS). This process can lead to cellular damage and plays a role in the development of numerous health conditions. This study aimed to investigate the cytoprotective effects on differentiated Caco-2 cells of hydrolysates derived from the red Californian worm (WH) and their fractions, identify the peptides responsible for this effect, and elucidate the mechanisms involved. Methods: The WH was obtained through hydrolysis with Alcalase 2.4 L and subsequently fractionated to two fractions (F > 3 kDa and F < 3 kDa) using a ceramic membrane with a molecular weight cutoff of 3 kDa. The peptides found in the F < 3 kDa fraction, demonstrating the highest cytoprotective activity, were then sequenced via liquid chromatography-mass spectrometry analysis (LC-MS/MS), and molecular docking was conducted to elucidate the underlying antioxidant mechanisms. Results: The hydrolysate of Eisenia foetida and its F < 3 kDa fraction exhibited no cytotoxicity, protected the cells from H2O2-induced oxidative stress (50% increase viability), preserved cell viability by restoring their redox status (ROS: 20% decrease, and glutathione (GSH): recovered to basal control levels) and cell cycle distribution, and decreased apoptosis (16%). Twenty-eight peptides were identified, with five showing antioxidant activity through stable interactions with myeloperoxidase (MPO) and Kelch-like ECH-associated protein 1 (Keap-1), KPEDWDDR being the peptide that presented the highest affinity with both molecules (−7.9 and −8.8 kCal/mol, respectively). Conclusions: These results highlight the WH as a potential source of bioactive peptides for the management of oxidative stress. [ABSTRACT FROM AUTHOR]

Diet is crucial for the prevention of colorectal cancer. Whole grains are the source of beneficial compounds for this, such as fiber. The enrichment of wholemeal rye bread with plant sterols (PSs) could increase its beneficial effects. This study aimed to assess the potential antiproliferative effect of this enriched food on colon adenocarcinoma cells (Caco-2) compared with a non-enriched one. After a human oral chewing, simulated semi-dynamic gastrointestinal digestion and colonic fermentation in a simgi® system, fermentation liquids (FLs) obtained were used as treatment for cells. Cytotoxicity assay showed that samples diluted 1/5 (v/v) with DMEM are not toxic for non-tumoral cells, whereas they damage tumoral cells. Samples with PS (FLPS) produced a higher chemopreventive effect (vs. blank) in MTT and apoptosis assays, as well as higher gene expression of TP53 and Casp8. Nevertheless, FL0 (without PS) produced a higher chemopreventive effect in a cell cycle and reduced glutathione and calcium assays, besides producing higher gene expression of Casp3 and lower CCND1. The distinct antiproliferative effect of both FLs is attributed to differences in PSs, short chain fatty acids (lower concentration in FLPS vs. FL0) and antioxidant compounds. These results may support wholemeal rye bread consumption as a way of reducing the risk of colorectal cancer development, although further research would be needed. [ABSTRACT FROM AUTHOR]

In vitro digestion models for assessing the bioaccessibility of lipophilic compounds from foodstuffs can either be static or dynamic. Carotenoids are the most widely studied compounds, while there is hardly any information on sterols and fat-soluble vitamins available, nor on the use of dynamic methods. There is a large variability in the parameters of static methods, which makes data comparison difficult. To harmonize digestion conditions and compare bioaccessibility, INFOGEST model has been established. This review assesses the most relevant digestion methods (non-INFOGEST, INFOGEST and dynamic) applied to carotenoids, sterols, and fat-soluble vitamins in food matrices in the last ten years. [ABSTRACT FROM AUTHOR]

The Mediterranean diet (MD) is rich in plant-based foods that provide antioxidants associated with a lower risk of chronic degenerative diseases, with Valencia's paella being a representative dish. Antioxidants can be classified as extractable or non-extractable. Extractable antioxidants are easily extracted using aqueous and organic solvents. On the other hand, non-extractable antioxidants are those that are bound to the food's cellular matrix and cannot be easily extracted. This study provides information on these properties in paella, evaluating total polyphenols (TP) (Folin-Ciocalteu method) and total antioxidant capacity (TAC) (TEAC and ORAC). Per 100 g, the total values ranged from 835.65 mg GAE/dry weight (DW) for TP to 1286.80 and 77,803.54 µM Trolox/DW for TEAC and ORAC (TAC), respectively. Approximately 82% of the TAC comes from non-extractable antioxidants. Furthermore, there is an antioxidant synergy in a portion of paella compared to the sum of its ingredients: TP (478.74 vs. 168.37), TEAC (2111.10 vs. 1669.98), and ORAC (127,642.42 vs. 47,023.59), respectively. The results can contribute to expanding the information present in TAC and total polyphenol databases, as there are few studies on complete dishes, and they tend to significantly underestimate the total values due to the lack of determination of non-extractable antioxidants. [ABSTRACT FROM AUTHOR]