José Ángel Rufián Henares

José Ángel Rufián Henares
University of Granada | UGR · Faculty of Pharmacy

About

160
Publications
40,487
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4,778
Citations
Citations since 2017
85 Research Items
3166 Citations
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20172018201920202021202220230200400600

Publications

Publications (160)
Article
Full-text available
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 to recommend healthy menus according to the specific user’s needs. In this article, we present and validate a personalized n...
Preprint
Full-text available
Background Dietary interventions are likely tools for modulation of the gut microbiota but the large inter-individual variability in gut microbiota composition leads to different host responsiveness and the impact of a particular food cannot be assessed. In contrast, in vitro fermentation models allow characterization of the fecal microbiota when f...
Preprint
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 to recommend healthy menus according to the specific user's needs. In this article we present and validate a personalized nu...
Article
Full-text available
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. These are considered markers of cookedness and can therefore be used as quality indicators. In this work, we study the production...
Article
Full-text available
Spent coffee grounds (SCG) are produced in massive amounts throughout the world as a bio-residue from coffee brewing. However, SCG are rich in carbohydrates, proteins, lipids, bioactive compounds and melanoidins, which are macromolecules with chelating properties. Additionally, SCG have showed potential applications in several fields such as biotec...
Article
Full-text available
Cow’s milk allergy (CMA) is the most prevalent food allergy (FA) in infancy and early childhood and can be present with various clinical phenotypes. The significant increase in FA rates recorded in recent decades has been associated with environmental and lifestyle changes that limit microbial exposure in early life and induce changes in gut microb...
Article
Full-text available
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. This has been previously shown for some phytochemicals whose antioxidant capacity was either increased or decreased after be...
Article
Full-text available
The first aim of the present study was to assess the dietary intake of professional cyclists during pre-season. The second aim was to assess the dietary habits of this population during a complete season. Fifteen elite male (age: 23.2 ± 5.4 years) and twenty-three elite female (age: 20.1 ± 7.0 years) cyclists volunteered to participate in the study...
Article
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Branded food composition databases (BFCDs) are valuable information tools that meet multiple user needs. Recently, recognising allergies and intolerances as an emerging concern for various stakeholders, BFCDs evolve to embed information on allergens. This study aims to expand the Greek BFCD, HelTH, to include allergen information for its 4002 produ...
Article
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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 from that of lean subjects for some taxa which could result in different production of microbial metabolites. The aim of the pre...
Article
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Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment. In this study we utilized the three-stage Human Gut Simulator system to assess the effect of providing melanoidins extracted from either biscuits or bread crust to the human gut...
Article
Full-text available
Unhealthy diets represent a major risk for the pathogenesis of metabolic and chronic inflammatory diseases. Improving the quality of diet is important to prevent chronic diseases, and diet-induced modifications of the gut microbiota (GM) community likely play an important role. The EU-funded Stance4Health project aims at performing a randomized cli...
Article
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 could modulate gut microbiota exerting a positive impact on several pathological conditions. The aim of this study was to determine the i...
Article
Full-text available
Western diet, high in fats and sugars and low in greens, contributes to dysbiosis of the gut microbiota, which can lead to a variety of chronic diseases related with inflammation. Supplementation with bioactive compounds can help to maintain a healthy eubiotic state. Thus, we performed a 4-weeks nutritional intervention on healthy volunteers to inv...
Article
One of the limitations of external gelation for microencapsulation is that small water-soluble compounds tend to diffuse out of the microbeads, resulting in low encapsulation efficiencies. In this work we propose a one-step approach for hydrogel microbead formation and simultaneous coating using external gelation. We explored amidated pectin as the...
Article
Full-text available
Microencapsulation of tannin extracts through extrusion-gelation method was performed comparing two alternative encapsulation matrices: alginate and amidated pectin. The microstructure of the generated microbeads was studied, as well as their microencapsulation efficiency and release properties. Overall, pectin-based beads performed better than the...
Article
Full-text available
The European Commission funded project Stance4Health (S4H) aims to develop a complete personalised nutrition service. In order to succeed, sources of information on nutritional composition and other characteristics of foods need to be as comprehensive as possible. Food composition tables or databases (FCT/FCDB) are the most commonly used tools for...
Article
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 bioactivity. Thus, the aim of this paper is to unravel the effect of cocoa roasting conditions on its antioxidant capacity and modifica...
Article
Spent coffee grounds (SCG), an ever-increasing food waste whose annual generation is 15 million tons, have the potential to fulfil many different purposes after being recycled. However, though SCG have been used as soil organic amendment, their utilization is limited by their phytotoxic nature. Although SCG favour the assimilation of nutrients by p...
Article
Full-text available
Proper nutrition during pregnancy is pivotal to maintain good health for the child and the mother. This study evaluates the reproducibility and validity of a food frequency questionnaire (FFQ) designed to assess nutrient intake during pregnancy in the GENEIDA (Genetics, Early life ENvironmental Exposures and Infant Development in Andalusia) prospec...
Article
Full-text available
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 systematically address this complex problem. However, when applied to nutritional questions, a major issue in existing reconstruction...
Article
Full-text available
There is a lack of sufficient information on the dietary intake and nutritional supplementation of recreational endurance athletes throughout the year. The present observational study sought to assess the dietary intake and nutritional supplementation habits of recreational cyclists and triathletes from Spain. 4,037 cyclists and triathletes complet...
Article
Full-text available
The gut microbiota has a profound effect on human health and is modulated by food and bioactive compounds. To study such interaction, in vitro batch fermentations are performed with fecal material, and some experimental designs may require that such fermentations be performed with previously frozen stools. Although it is known that freezing fecal m...
Article
Full-text available
Green tea can influence the gut microbiota by either stimulating the growth of specific species or by hindering the development of detrimental ones. At the same time, gut bacteria can metabolize green tea compounds and produce smaller bioactive molecules. Accordingly, green tea benefits could be due to beneficial bacteria or to microbial bioactive...
Article
Knowledge of 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., fiber, polyphenols), this protocol describes an in vitro batch fermentation procedure to be carried out after an in vitro gastrointestinal digestion. Therefore, this is an extension of t...
Article
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Tea is one of the most consumed beverages around the world and as such, it is constantly the object of novel research. This review focuses on the research performed during the last five years to provide an updated view of the current position of tea regarding human health. According to most authors, tea health benefits can be traced back to its bio...
Chapter
The increasing trend for using natural ingredients for nutraceuticals and phytopharmaceuticals development triggers the study of non‐traditional sources for phytopharmaceuticals development, such as underexploited plants and agroindustrial wastes. The extraction, characterization and stabilization of bioactive compounds are intricate due to their l...
Article
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Personalized nutrition (PN) is seen as a potentially effective and affordable strategy for the prevention of non-communicable diseases (NCDs). In this study we aimed to evaluate the antioxidant and metabolic effect of a dietary supplement based on alpha-lipoic acid (ALA) and acetyl-L-carnitine (ALC) in order to include this product in a novel PN se...
Article
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Objective: Polyphenols are antioxidant compounds with an impact on different health factors. Thus, it is important to have precise tools to estimate the intake of polyphenols. This study focuses on the development of an intuitive tool to estimating the intake of dietary total polyphenols. Design: The tool was developed in a spreadsheet to improv...
Article
Full-text available
Food and food bioactive components are major drivers of modulation of the human gut microbiota. Tannin extracts consist of a mix of bioactive compounds, which are already exploited in the food industry for their chemical and sensorial properties. The aim of our study was to explore the viability of associations between tannin wood extracts of diffe...
Article
Full-text available
The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal...
Preprint
Full-text available
Background There is a lack of sufficient information on the dietary intake and nutritional supplementation of recreational endurance athletes throughout the year. The present observational study sought to assess the dietary intake and nutritional supplementation habits of recreational cyclists and triathletes from Spain. Methods 4,037 cyclists and...
Article
Spent coffee grounds (SCG) hydrochar is a second-generation solid waste obtained by hydrothermal carbonization (HTC). Two washed hydrochars from SCG (175 and 185 °C; 12 MPa of N2) were tested as organic amendments of an agricultural soil (Cambic Calcisol), at doses of 1 and 2.5%, in an in vitro assay using Lactuca sativa as a crop plant. The washed...
Article
Full-text available
Among bioactive phytochemicals, ellagic acid (EA) is one of the most controversial because its high antioxidant and cancer-preventing effects are strongly inhibited by low gastrointestinal absorption and rapid excretion. Strategies toward an increase of solubility in water and bioavailability, while preserving its structural integrity and warrantin...
Chapter
There are three main mechanisms by which nonenzymatic browning occurs in foods: the Maillard reaction, caramelization, and ascorbic acid oxidation. The first is the most important, involving a reactive aldehyde (usually a reducing sugar) and an amine (usually an amino acid, peptide, or protein), usually together with heat. The chemistry of the Mail...
Article
Molecular damage signals attract neutrophils to sites of infection or inflammation. The G-protein coupled receptor (GPR43) and the receptor for advanced glicosilation compounds (RAGE) recognize short-chain fatty acids (propionate and butyrate) and AGEs (advanced glycosylation compounds) respectively, both receptors being abundantly expressed in neu...
Article
Full-text available
The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a role. In this work, the antioxidant capacity of 42 f...
Article
The aim of the present paper was to unravel the effect of a standardized in vitro European protocol of digestion-fermentation over Ca(II)-alginate beads synthesized with sugars and biopolymers. Special emphasis on the antioxidant capacity using methods that simulate physiological conditions, short-chain fatty acids (SCFAs) production, and a detaile...
Article
Full-text available
The main objective of this work was to evaluate the effect that several plant extracts (currently sold as functional ingredients) have on gut microbiota community structure and functionality. Plant extracts were submitted to an in vitro digestion and fecal fermentation. Overall, plant extracts showed a marked inhibitory activity when compared to ba...
Article
The aim of the present work was to analyze the effect of in vitro gastrointestinal digestion–fermentation on antioxidant capacity, total phenols and production of short chain fatty acids (SCFAs) from biocompounds derived from beet waste (leaf and stem) encapsulated in different formulations of Ca(II)–alginate beads. The encapsulated systems present...
Preprint
Full-text available
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 systematically address this complex question. However, when applied to nutritional questions, a major issue in existing reconstructio...
Article
A total of 42 different rums currently marketed in Spain were analyzed to study the effect of aging time and manufacturing steps (filtration, addition of additives or spices, solera aging method, use of different types of aging barrels) on several parameters: color, non-enzymatic browning, antioxidant capacity and phenolic profile. Different analyt...
Article
The aim of this work was to study the evolution of quality parameters, fatty acid composition, antioxidant capacity and total phenolic content of olive oil obtained from two olive varieties (Manzanilla and Picual) with different maturation. Antioxidant capacity and total phenolic content were measured after submitting the olive oil to in vitro dige...
Article
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 blood biochemistry did not show any significant differences between pre- and post-intervention during 4 weeks with a daily inta...
Article
Spent coffee grounds (SCG) are a bioresidue generated in large amounts worldwide, which could be employed as either fresh or transformed organic soil amendment, by means of different treatments in order to improve its agronomic qualities. An in vitro experiment was conducted in order to evaluate the effect of using different bioamendments derived f...
Article
Melanoidins are an important component of the human diet (average consumption 10 g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota. In this study melanoidins from different food sources (coffee, bread, beer, balsamic vinegar, sweet wine, biscuit, chocolate, and breakfast cereals) were submitted to an in vitro d...
Article
Low calorie foods are products designed to replace complete meals or to control snacking in many hypocaloric diets. These products provide many nutrients to the human diet, but little is known about their mineral elements composition. Here we study the mineral profile of weight loss related products, including the analysis of 22 elements (As, Ba, B...
Chapter
Kiwifruit belongs to the Actinidiaceae family. It is a native of Asia and is widely consumed around the world. It was first introduced in New Zealand where it occupies an important position in the fruit market. Kiwifruit consumption has spread in the last two decades through occidental countries. Accordingly, it has been the focus of a great deal o...
Chapter
Persimmon (Diospyros kaki L.) belongs to the Ebanaceae family, and is widely consumed in Asia but it was only some years ago when it was introduced to the occident. Since then, persimmon production and consumption has been steadily expanding making it the focus of a great deal of research. As consequence, persimmon has showed some interesting prope...
Article
Wood extracts are one of the most important natural sources of industrially obtained tannins. Their use in the food industry could be one of the biggest (most important) recent innovations in food science due to their multiple (many) possible applications. The use of tannins wood extracts (TWE) as additives directly added in foods or in their packa...
Article
Full-text available
Predicting the metabolic behavior of the human gut microbiota in different contexts is one of the most promising areas of constraint-based modeling. Recently, we presented a supra-organismal approach to build context-specific metabolic networks of bacterial communities using functional and taxonomic assignments of meta-omics data. In this work, thi...
Article
Full-text available
Coffee is one of the most consumed beverages around the world and as a consequence, spent coffee grounds are a massively produced residue that is causing environmental problems. Reusing them is a major focus of interest nowadays. We extracted mannoligosaccharides (MOS) from spent coffee grounds and submitted them to an in vitro fermentation with hu...
Article
Dry-fermented sausages are an important and abundant component of the diet of many people. Improving their composition and thus their potential health effects is therefore important. Here we quantified the antioxidant capacity, short chain fatty acids (SCFAs) production, and gut microbiota structure of different salami formulations after in vitro d...
Chapter
Coffee roasting influences the taste of the coffee brew by means of physical and chemical changes. One of the largest species found in roasted coffee are melanoidins, brownish nitrogen-containing high molecular weight compound polymers produced in the last steps of the Maillard reaction. There is a plethora of fractions with different chemical comp...
Article
Vegetables are health-promoting foods due to their content on a wide range of phytochemicals, being involved in antioxidant protection. However, such bioactivity can be modified during cooking and also along the digestion-fermentation process. Thus, the aim of the paper is to establish a relation among the type of processing (raw, boiled, steamed,...
Article
One of the most consumed beverages around the world is tea, but little is known about how tea quality can be monitored during storage and processing. Thus, the objective of this research was to study the usefulness of furosine and 5-hydroxymethylfurfural (HMF) content -two Maillard reaction markers-as quantitative parameters that control tea proces...
Article
Full-text available
In recent decades, several methods based on biochemical and molecular changes caused by aging have been proposed to improve the accuracy of forensic age estimation. The present study aimed to measure changes in furosine and pentosidine, two markers of non-enzymatic glycation of proteins (NEGs), in human dentine and clavicle with aging, and to ident...
Article
Full-text available
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 on the structure and functionality of the gut microbiota. Common culinary techniques were applied to five foods, which were subm...
Article
Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE (6.90 vs. 5.07 mmol Trolox/g...
Article
The release of biscuit Maillard reaction products (MRP) with antioxidant capacity was compared by in vitro and in vivo studies. Antioxidant determinations were performed by DPPH, FRAP and ICRED. Results indicated that an intense heat treatment on biscuits increases the amount of MRP with antioxidant capacity (p < 0.05). Besides, a low amount of ant...
Article
Increased intake of fats in many developed countries has raised awareness of potentially harmful and beneficial effects of high fat consumption on human health. Some dietary fats escape digestion in the small intestine and reach the colon where they can be metabolized by gut microbiota. We show that human gut microbes are able to maintain a complex...
Article
Spain has 90 wines authorized as belonging to a protected designation of origin (DO). Accordingly, all wines produced in the same DO will have very similar characteristics, and, in turn, these characteristics will be different from those present in wines produced in other geographical areas. The aim of this study was to determine the preferences of...
Article
Full-text available
In an analysis of the seven types of subtropical fruits most consumed and produced in southern Spain, UPLC-ESI-MS/MS was used to quantify 14 phenolic species: five hydroxycinnamic acids, seven hydroxybenzoic acids and two flavonoids (quercetin and naringenin). In each case, in addition, antioxidant capacity was determined by FRAP, ABTS and DPPH. Of...
Article
Full-text available
The use of spent coffee grounds (SCG) as organic amendment is a triple solution: a reuse of this bio-residue (6 millions of tons per year), an increase in soil organic carbon (SCG contain 82% of carbohydrates and 13% of proteins) and a decrease in CO2 emissions into the atmosphere. Thus, we investigate the effect of SCG on soil and plants in an in...
Article
Full-text available
Spent coffee grounds are a by-product with a large production all over the world. The aim of this study was to explore the effects of a simulated digestion-fermentation treatment on hydrolyzed spent coffee grounds (HSCG) and to investigate the antioxidant properties of the digestion and fermentation products in human hepatocellular carcinoma HepG2...