The Synergistic Effect of Quince Fruit and Probiotics (Lactobacillus and Bifidobacterium) on Reducing Oxidative Stress and Inflammation at the Intestinal Level and Improving Athletic Performance during Endurance Exercise
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Published:2023-11-13
Issue:22
Volume:15
Page:4764
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ISSN:2072-6643
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Container-title:Nutrients
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language:en
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Short-container-title:Nutrients
Author:
Herrera-Rocha Karen Marlenne1, Manjarrez-Juanes María Magdalena1, Larrosa Mar2ORCID, Barrios-Payán Jorge Alberto3ORCID, Rocha-Guzmán Nuria Elizabeth1, Macías-Salas Alejo4, Gallegos-Infante José Alberto1ORCID, Álvarez Saul Alberto1, González-Laredo Rubén Francisco1, Moreno-Jiménez Martha Rocío1ORCID
Affiliation:
1. Research Group on Functional Foods and Nutraceuticals, Department of Chemical and Biochemical Engineering, TecNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico 2. Department of Nutrition and Food Science, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain 3. Laboratory of Experimental Pathology, National Institute of Medical Sciences and Nutrition Salvador Zubirán (INCMNSZ), Vasco de Quiroga #15, Tlalpan, Ciudad de México 14080, Mexico 4. Hospital Santiago Ramón y Cajal, Departamento de Patología, Instituto de Seguridad y Servicios Sociales de los Trabajadores del Estado, Durango 34079, Mexico
Abstract
Endurance exercise promotes damage at the intestinal level and generates a variety of symptoms related to oxidative stress processes, inflammatory processes, microbiota dysbiosis, and intestinal barrier damage. This study evaluated the effects of quince (Cydonia oblonga Mill.) and probiotics of the genera Lactobacillus and Bifidobacterium on intestinal protection and exercise endurance in an animal swimming model. Phytochemical characterization of the quince fruit demonstrated a total dietary fiber concentration of 0.820 ± 0.70 g/100 g and a fiber-bound phenolic content of 30,218 ± 104 µg/g in the freeze-dried fruit. UPLC-PDA-ESI-QqQ analyses identified a high content of polyphenol, mainly flavanols, hydroxycinnamic acids, hydroxybenzoic acids, flavonols, and, to a lesser extent, dihydrochalcones. The animal model of swimming was performed using C57BL/6 mice. The histological results determined that the consumption of the synbiotic generated intestinal protection and increased antioxidant (catalase and glutathione peroxidase enzymes) and anti-inflammatory (TNF-α and IL-6 and increasing IL-10) activities. An immunohistochemical analysis indicated mitochondrial biogenesis (Tom2) at the muscular level related to the increased swimming performance. These effects correlated mainly with the polyphenol content of the fruit and the effect of the probiotics. Therefore, this combination of quince and probiotics could be an alternative for the generation of a synbiotic product that improves exercise endurance and reduces the effects generated by the practice of high performance sports.
Funder
Tecnológico Nacional de México
Subject
Food Science,Nutrition and Dietetics
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