BELTRÁN SINCHIGUANO, ELENA ROSARIO
Preferred name
BELTRÁN SINCHIGUANO, ELENA ROSARIO
Main Affiliation
CIAL - Centro de Investigación de Alimentos
Web Site
ORCID
0000-0001-6146-5301
Scopus Author ID
57204428877
7 results
Now showing 1 - 7 of 7
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Item type:Publication, Estudio de la Estabilidad de los Antioxidantes del Vino de Flor de Jamaica (Hibiscus sabdariffa L) en el Almacenamiento(Salesian Polytechnic University of Ecuador, 2019-02-28) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Functional and Antioxidant Evaluation of Two Ecotypes of Control and Grafted Tree Tomato (Solanum betaceum) at Different Altitudes(MDPI AG, 2023-09-20) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical characteristics and antioxidant capacity of Ecuadorian paramo flowers(Clinical Biotec, 2023-03-15) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties(Elsevier BV, 2019-03) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Fermented Plant-Based Foods and Postbiotics for Glycemic Control—Microbial Biotransformation of Phytochemicals(MDPI AG, 2026-01-20); ; ; ; Nadya RiveraPlant-based fermented foods are increasingly promoted for glycemic control, yet their mechanisms and clinical impact remain incompletely defined. This narrative review synthesizes mechanistic, preclinical, and human data for key matrices—kimchi and other fermented vegetables, tempeh/miso/natto, and related legume ferments, kombucha and fermented teas, plant-based kefir, and cereal/pulse sourdoughs. Across these systems, microbial β-glucosidases, esterases, tannases, and phenolic-acid decarboxylases remodel polyphenols toward more bioaccessible aglycones and phenolic acids, while lactic and acetic fermentations generate organic acids, exopolysaccharides, bacterial cellulose, γ-polyglutamic acid, γ-aminobutyric acid, and bioactive peptides. We map these postbiotic signatures onto proximal mechanisms—α-amylase/α-glucosidase inhibition, viscosity-driven slowing of starch digestion, gastric emptying and incretin signaling, intestinal-barrier reinforcement, and microbiota-dependent short-chain–fatty-acid and bile-acid pathways—and their downstream effects on AMPK/Nrf2 signaling and the gut–liver axis. Animal models consistently show improved glucose tolerance, insulin sensitivity, and hepatic steatosis under fermented vs. non-fermented diets. In humans, however, glycemic effects are modest and highly context-dependent: The most robust signal is early postprandial attenuation with γ-PGA-rich natto, strongly acidified or low-glycemic sourdough breads, and selected kombucha formulations, particularly in individuals with impaired glucose regulation. We identify major sources of heterogeneity (starters, process parameters, substrates, background diet) and safety considerations (sodium, ethanol, gastrointestinal symptoms) and propose minimum reporting standards and trial designs integrating metabolomics, microbiome, and host-omics. Overall, plant-based ferments appear best positioned as adjuncts within cardiometabolic dietary patterns and as candidates for “purpose-built” postbiotic products targeting early glycemic excursions and broader metabolic risk. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Yield response to regulated deficit irrigation of greenhouse cherry tomatoes(Elsevier BV, 2019-03) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Functional, Antioxidant, Antibacterial, and Antifungal Activity of Edible Flowers(MDPI AG, 2024-10-25)