RT info:eu-repo/semantics/doctoralThesis
T1 Desarrollo de ingredientes nutracéuticos mediante estrategias biotecnológicas a partir de trigo y avena para reducir el estrés oxidativo y la inflamación
A1 Jiménez Pulido, Iván Jesús
A2 Universidad de Valladolid. Escuela de Doctorado
K1 Alimentos nutracéuticos
K1 Nutraceuticals
K1 Nutracéuticos
K1 Oxidative stress
K1 Estrés oxidativo
K1 Inflammation
K1 Inflamación
K1 Cereals
K1 Cereales
K1 3206 Ciencias de la Nutrición
AB Recently, the relationship between food and health has become increasingly important, as an adequate diet can prevent chronic diseases such as type 2 diabetes and cardiovascular disease. This interest has driven the development of functional diets and nutraceutical foods, which, in addition to nourishing, offer therapeutic benefits such as improving the immune system and gut health.Nutraceutical ingredients contain nutrients and bioactive molecules such as antioxidants and anti-inflammatory compounds, which enhance their efficacy in improving health. These ingredients can be obtaining through the use of the biotechnological strategies, and the valorization of by-products obtain from the agri-food industry. This combine strategy enhance the efficiency of the process and more sustainable. The milling industry generates large quantities of by-products, mainly bran from cereals such as wheat and oats, which are a rich source of fibre and bioactive compounds. Strategies employed include the use of hydrolytic enzymes and grain germination, techniques that improve the bioaccessibility of active compounds.The main objective of this thesis was to develop a nutraceutical ingredient from wheat and oat bran and grains, focused on reducing oxidative stress and inflammation associated with metabolic syndrome. Enzymatic hydrolysis and germination processes were applied, obtaining ingredients rich in ferulic acid and β-glucan, which possess antioxidant and immunomodulatory properties.The results of the studies indicated that the combination of wheat and oat ingredients improves antioxidant and anti-inflammatory properties, enhancing their efficacy. Furthermore, bioaccessibility assessment using dynamic in vitro models demonstrated enhanced antioxidant capacity compared to static methods. These findings suggest that the nutraceutical ingredients developed have great potential in the prevention of metabolic syndrome-related diseases.
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/72286
UL https://uvadoc.uva.es/handle/10324/72286
LA spa
NO Escuela de Doctorado
DS UVaDOC
RD 28-abr-2025