Herrero Martín, Griselda

Profesor/a Asociado (LOU)
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First Name
Last Name
Herrero Martín
Universidad Pablo de Olavide
Biología Molecular e Ingeniería Bioquímica
Research Center
Nutrición y Bromatología
Research Group
Nutrición y Diabetes
Biología y Biotecnología
PhD programs
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Now showing 1 - 4 of 4
  • Publication
    Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
    (Pergamon-Elsevier Science Ltd, 2015) Escudero López, Blanca; Berná, Genoveva; Ortega de la Torre, María de los Ángeles; Herrero Martín, Griselda; Cerrillo, Isabel; Martín, Franz; Fernández-Pachón, María-Soledad
    The consumption of fruits prevents the risk of cardiovascular diseases. Alcoholic fermentation has been carried out in fruits resulting in products which provide high concentration of bioactive compounds and variable alcohol content. The aim of this study was to assess the potential beneficial effect of an orange beverage obtained by alcoholic fermentation and pasteurization of orange juice on cardiovascular risk biomarkers. For this purpose, four mice groups (n = 8) ingested orange beverage (equivalent volume to 250 mL/day in human), orange juice, alcoholic solution (at the proportional amount of orange beverage) or water during 12 weeks. The equivalent amount to double serving of orange beverage (500 mL/day) was administered to mice in a subsequent intervention, and a control group was also evaluated. Orange beverage consumption increased levels of glutathione and uric acid, improved lipid profile, decreased oxidized LDL and maintained levels of IL-6 and C-reactive protein. Synergistic effects between the bioactive compounds and the alcohol content of orange beverage may occur. The intake of double serving also increased antioxidant enzyme activities, bilirubin content and plasma antioxidant capacity. These results suggest that orange beverage may produce greater protection against cardiovascular risk factors than orange juice in healthy mice.
  • Publication
    Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice
    (Springer, 2015-03-05) Cerrillo, Isabel; Fernández-Pachón, María-Soledad; Collado-González, J.; Escudero López, Blanca; Berná, Genoveva; Herrero Martín, Griselda; Martín, Franz; Ferreres, F.; Gil-Izquierdo, A.
    The fermentation of fruit produces significant changes in their nutritional composition. An orange beverage has been obtained from the controlled alcoholic fermentation and thermal pasteurization of orange juice. A study was performed to determine the influence of both processes on its amino acid profile. UHPLC-QqQ-MS/MS was used for the first time for analysis of orange juice samples. Out of 29 amino acids and derivatives identified, eight (ethanolamine, ornithine, phosphoethanolamine, α-amino-n-butyric acid, hydroxyproline, methylhistidine, citrulline, and cystathionine) have not previously been detected in orange juice. The amino acid profile of the orange juice was not modified by its processing, but total amino acid content of the juice (8194 mg/L) was significantly increased at 9 days of fermentation (13,324 mg/L). Although the pasteurization process produced partial amino acid degradation, the total amino acid content was higher in the final product (9265 mg/L) than in the original juice, enhancing its nutritional value.
  • Publication
    Alcoholic fermentation induces melatonin synthesis in orange juice
    (Wiley, 2014) Fernández-Pachón, María-Soledad; Medina, S.; Herrero Martín, Griselda; Cerrillo, Isabel; Berná, Genoveva; Escudero López, Blanca; Ferreres, F.; Martín, Franz; García-Parrilla, M.C.; Gil-Izquierdo, A.
    Melatonin (N-acetyl-5-methoxytryptamine) is a molecule implicated in multiple biological functions. Its level decreases with age, and the intake of foods rich in melatonin has been considered an exogenous source of this important agent. Orange is a natural source of melatonin. Melatonin synthesis occurs during alcoholic fermentation of grapes, malt and pomegranate. The amino acid tryptophan is the precursor of all 5-methoxytryptamines. Indeed, melatonin appears in a shorter time in wines when tryptophan is added before fermentation. The aim of the study was to measure melatonin content during alcoholic fermentation of orange juice and to evaluate the role of the precursor tryptophan. Identification and quantification of melatonin during the alcoholic fermentation of orange juice was carried out by UHPLC-QqQ-MS/MS. Melatonin significantly increased throughout fermentation from day 0 (3.15 ng/mL) until day 15 (21.80 ng/mL) reaching larger amounts with respect to other foods. Melatonin isomer was also analysed, but its content remained stable ranging from 11.59 to 14.18 ng/mL. The enhancement of melatonin occurred mainly in the soluble fraction. Tryptophan levels significantly dropped from 13.80 mg/L (day 0) up to 3.19 mg/L (day 15) during fermentation. Melatonin was inversely and significantly correlated with tryptophan (r = 0.907). Therefore, the enhancement in melatonin could be due to both the occurrence of tryptophan and the new synthesis by yeast. In summary, the enhancement of melatonin in novel fermented orange beverage would improve the health benefits of orange juice by increasing this bioactive compound.
  • Publication
    Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents
    (ACS Publications, 2013-08-20) Escudero López, Blanca; Cerrillo, Isabel; Herrero Martín, Griselda; Hornero-Mendez, Damaso; Gil-Izquierdo, Angel; Medina, Sonia; Ferreres, Federico; Lahoz Martín, Francisco; Berná, Genoveva; Fernández-Pachón, María-Soledad
    ABSTRACT: The intake of bioactive compounds and moderate alcohol decreases the risk of cardiovascular diseases. These effects could be joined in a beverage created by a controlled alcoholic fermentation of orange juice. The influence of controlled alcoholic fermentation on the bioactive compound profile of orange juice has not been previously evaluated, and this is the purpose of the present study. Total and individual flavanones and carotenoids significantly increased throughout the fermentation. The reason for this was an enhanced extraction of these compounds from the pulp. Besides, the potential bioavailability of flavanones increased due to a higher content of hesperetin-7-O-glucoside (2-fold higher at the end of the fermentation process). Ascorbic acid did not undergo a significant change, and only total phenolics decreased. Antioxidant capacity was also evaluated. TEAC and FRAP values remained constant throughout the process. However, ORAC and DPPH values significantly increased. Correlation analysis concluded that the increase in ORAC and DPPH values could be due to enhancement of flavanones