Modulation effect of tea consumption on gut microbiota

Tea is one of the most popular beverages in the world and possesses a wide range of beneficial effects for human health. The modulation of tea on gut microbiota has gained much interest in recent years. The present study discussed the modulation effect of various types of tea on gut microbiota, which plays crucial roles in human health, as investigated by in vitro animal and human studies. The currently available findings from a total of 23 studies support the modulation effects of tea liquid, tea extract, and its major active components, including polyphenols, polysaccharides, and teasaponin, on gut microbiota. Overall, tea possesses prebiotic-like effect and can alleviate the gut microbiota dysbiosis induced by high-fat diet in gut microbiota, despite the detailed bacterial taxa may alter depending on the types of tea supplemented. Current evidence implies that the modulation effect on gut microbiota may be an important action mechanism underlying the beneficial effect of tea consumption in daily life and also the great potential of strategically chosen tea extract to develop functional foods.

Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys

Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(-) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued.

Anti-virulence activity of polyphenolic fraction isolated from Kombucha against Vibrio cholerae

The use of traditional foods and beverages or their bioactive compounds as anti-virulence agents is a new alternative method to overcome the increased global emergence of antimicrobial resistance in enteric pathogens. In the present study, we investigated the anti-virulence activity of a polyphenolic fraction previously isolated from Kombucha, a 14-day fermented beverage of sugared black tea, against Vibrio cholerae O1. The isolated fraction was mainly composed of the polyphenols catechin and isorhamnetin. The fraction, the individual polyphenols and the combination of the individual polyphenols significantly inhibited bacterial swarming motility and expression of flagellar regulatory genes motY and flaC, even at sub-inhibitory concentrations. The polyphenolic compounds also decreased bacterial protease secretion and mucin penetration in vitro. In vivo study revealed that the polyphenolic fraction significantly inhibited V. cholerae induced fluid accumulation in the rabbit ileal loop model and intestinal colonization in suckling mice model. Therefore, the anti-virulence activity of the Kombucha polyphenolic fraction involved inhibition of motility and protease secretion of V. cholerae, thus preventing bacterial penetration through the mucin layer as well as fluid accumulation and bacterial colonization in the intestinal epithelial cells. The overall results implied that Kombucha might be considered as a potential alternative source of anti-virulence polyphenols against V. cholerae. To the best of our knowledge, this is the first report on the anti-virulence activity of Kombucha, mostly attributed to its polyphenolic content.

Cognitive short- and long-term effects of coffee cherry extract in older adults with mild cognitive decline

There has been increasing interest in food- and dietary supplement-based materials that may support healthy cognition. However, few studies have quantitatively measured bioavailability, bioactivity, or cognitive short- and long-term effects of these materials against placebo. Earlier clinical studies reported ability of coffee cherry extract (CCE) to a.) reduce levels of reactive oxygen species (ROS) in human blood and b.) to increase serum and exosomal levels of brain-derived neurotrophic factor (BDNF), a neuroprotein essential for neurogenesis. Here, we examined CCE influence on cognitive performance. Seventy-one adults with mild cognitive decline completed this double blind, randomized, placebo-controlled, 28-day regimen. Participants engaged in a cognitive challenge that involved working memory processes. Our results suggest that effects of CCE were notable during the first week and persisted throughout the study period. Specifically, participants on the CCE regimens had significant reductions in reaction time compared to placebo when comparing baseline to days 7 and 28 (p = 0.040, partial η²  = 0.130). A main effect of group was not identified for accuracy; however, strong trends were noted between the placebo group and two of the three CCE groups. These results suggest CCE, when taken in the morning or twice per day, is associated with improvements in reaction times and trends toward indications of improved accuracy. Although further research is required, these observations may be indicative of underlying processes such as increased processing speed, sustained attention, and/or focus.

Postharvest changes in phenolic compounds and antioxidant capacity of apples cv. Jonagold growing in different locations in Europe

Apples cv. 'Jonagold' of the same quality were collected from four orchards in three European countries. The orchards differed in terms of longitude, latitude and microclimate. The apples were stored in controlled atmosphere storage for six months. Both after harvest and after storage the apples were compared in terms of physical and chemical properties. Differences in firmness, titratable acidity, total soluble solids, mass varied not >11%. Storability was little affected by harvest location. The sum of polyphenols was more strongly influenced by storage than by orchard location. The strongest degradation of flavonols after storage was in apples grown in the most southern region of harvest (Italy). The content of (+)- catechin and (-)-epicatechin depended on harvest location and its strong increase resulted in higher content of procyanidins and flavanols after storage. Changes in individual polyphenols were significant after storage and depended on harvest location.

Dataset in the characterization of black spot Ehrenberg snapper and its proteins' denaturation inhibition by natural antioxidants

The data represented in this paper describe techniques, methodologies and data obtained during the biochemical composition characterization of Blackspot Snapper (Ehrenberg's Snapper). Data analysis of protein, lipids, moisture, ash contents of Ehrenberg's snapper, total polyphenols, total flavonoids contents and the DPPH scavenging activities of Cinnamon (Cinnamomum verum J. Presl) bark (50 mg/50 g), cumin (Cuminum cyminum L.) (50 mg/50 g), turmeric (Turmerica longa L.) (50 mg/50 g), garlic (Allium sativum L.) (50 mg/50 g), ginger (Zingiber officinale Roscoe) (50 mg/50 g) and Vitamin C (25 mg/50 g) are represented. Data obtained from the Infrared spectroscopy (FTIR) analysis of the six spices and vitamin C treated and stored fillets at −25 °C, namely three vibrations, Amide A, NH stretching at 3300 cm⁻¹; Amide I, C=O stretching 1600−1690 cm⁻¹ and Amide II, CN stretching and NH bending at 1480−1575 cm⁻¹. Differential scanning calorimetry (DSC) analysis data of three main denaturations; myosin, actin and sarcoplasmic proteins are presented.

Advances on Natural Polyphenols as Anticancer Agents for Skin Cancer

Polyphenols are one of most important phytochemicals distributing in herb plants, vegetables and fruits, which known as important anticancer agents. Given the high incidence and mortality of skin cancer, this study aimed to uncover the chemopreventive effects of polyphenols against skin cancer metastasis. Electronic databases including Scopus, PubMed, and Cochrane library were used to compile the literature from 2000 to August 2019. Only in vivo mechanistic studies with English full-texts were chosen for this review. Polyphenols were included in this study if they were administered in purified form; while total extract and fractions were excluded. Among the 8254 primarily selected papers, only a final number of 34 studies were included. The chemopreventive effects of polyphenols as anthocyanins, ellagitanins, EGCG, oleuropeindihydroxy phenyl, punicalagin, quercetin, resveratrol and theaflavin, were mainly examined in treatment of melanoma as the highly metastatic form of this cutaneous cancer. Those properties are mediated by modulation of angiogenesis, apoptosis, inflammation, metastasis, proliferation, pathways such as EGFR/MAPK, mTOR/PI3K/Akt, JAK/STAT, FAK/RTK2, PGE-2/VEGF, PGE-1/ERK/HIIF-1α, and modulation of related signals including NF-κB, P21^WAF/CIP1, Bim, Bax, Bcl2, Bclx, Bim, Puma, Noxa, ILs and MMPs. Chemopreventive effects of polyphenols are mediated by several signaling pathways against skin carcinogenesis and metastasis, implying the importance of polyphenols to open up new horizons in development of anti-skin cancer therapeutic strategies.

Simultaneous enrichment of grape pomace with γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates

Two filamentous fungi (Actinomucor elegans and Umbelopsis isabellina), were tested for their ability to enrich white grape pomace simultaneously with both γ-linolenic acid (GLA) and carotenoids through solid-state fermentation (SSF) processes. U. isabellina presented higher ability to produce GLA-rich lipids (composed mainly of neutral fractions) than A. elegans (the 6-th day of SSF: 378.85 mg/100 g of pomace -U. isabellina and 193.36 mg/100 g of pomace- A. elegans). The amounts of β-carotene and lutein for both SSFs gradually increased until the end of the fermentation processes. The effect of fermentation time on the phenolic content and antioxidant activity of grape pomace was also studied. The SSF with A. elegans increased significantly total phenolic and flavonoid contents and DPPH scavenging activity of grape popmace. These bioprocessed grape pomaces with significant amounts of carotenoids and GLA-rich lipids (>94% nutritionally-valuable polyunsaturated fatty acids at the sn-2 position) could be very attractive for food industry.

Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables

Ultrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to increase the bioaccessibility of phenolic and antioxidant compounds. Overall, sonication (40 kHz, 250 W, 4 °C, 20 min) did not affect the main physicochemical parameters of tomato, lettuce, zucchini, and green and red pepper (p < 0.05). The polyphenolic content and antioxidant activity of digestive enzymatic extracts was higher than that of water:methanol extracts (p < 0.05). In addition, sonication resulted in increased bioaccessibility of phenolic compounds in lettuce and green pepper (p < 0.05), while no effect was observed for tomato, red pepper, and zucchini samples suggesting a matrix-dependent effect. The amount of phenolic compounds and antioxidants released by vegetables during a simulated gastrointestinal digestion may be higher than the one that can be expected from measurements in usual aqueous-organic extracts.

Effect of pretreatment on bioactive compounds in wild rocket juice

The aim of the study was to determine the effect of pretreatment with hot water or steaming on glucosinolates, polyphenols contents and antioxidant capacity in obtained raw juices. Moreover, in vitro cytotoxic activity of the raw juice to the cells derived from the gastrointestinal tract, including the small intestine (IEC-6 cell line), colon (Caco-2 cell line) and the liver (HepG2 cell line) were also investigated. The dominant glucosinolates in the wild rocket leaves were glucoraphanin (36%) and dimeric 4-mercaptobutyl (30%), followed by glucosativin and glucoerucin, 11% per each. Glucothiobeinin (6%), glucobrassicin (1%), 4-methoxyglucobrassicin (1%) and two unidentified compounds (4%) were also detected in rocket leaves. In terms of phenolic compounds, quercetin constituted the majority (55%) and the rest composed of hydroxycinnamic acids. In raw juices produced from steamed, pretreatment with hot water and untreated (control) leaves, glucosinolate contents were lower about 21%, 37% and 53%, respectively, than their levels in the raw material. The highest content of polyphenols among the juices tested (45.4 mg/100 g fresh weight) and antioxidant capacity (5.8 µmol Trolox/1 g f.w.) was recorded in the raw juice from pretreated leaves with hot water. The wild rocket raw juice concentrations responsible for a 50% reduction in Caco-2 and HepG2 cell viability were estimated at 1.87 ± 0.08 mg/mL and 3.54 ± 0.29 mg/mL. The viability of the IEC-6 cells was reduced by only 19.04%, at the maximum concentration (3.6 mg/mL) of the raw juice.

Effect of liquid fermentation on bread fortified with Lycium ruthenicum: A quality attribute and in vitro digestibility study

The aim of this study was to research the effect of yeast fermentation on the polyphenol content of Lycium ruthenicum (LR) to guide the production of bread with a lower digestibility. Liquid fermentation from 0 to 2 h significantly increased the phenolic, flavonoid and anthocyanin content of LR, while further liquid fermentation from 2 to 16 h had little additional effect. The addition of LR without prior liquid fermentation impaired the bread quality, while a prior liquid fermentation for at least 2 h improved the bread quality. The bread digestibility was decreased after adding LR, and it was further reduced with the extended liquid fermentation time. The results of this study indicate that adding LR with prior liquid fermentation to the dough during bread making could result in a higher quality and a lower digestibility.

Genetic estimates of antioxidant properties in the conventionally and in vitro propagated strawberry (Fragaria × ananassa Duch.)

This study was undertaken in order to estimate the effect of in vitro propagation on antioxidant activity in strawberry. Results of this research exhibited differences between conventionally and in vitro propagated plants in respect of all traits analyzed. In spite of the decrease in range and mean content of vitamin C and polyphenols as well as antioxidant activity, the genetic gain expressed as percent of mean was higher in microplants regarding phenolics, flavonoids and antioxidant activity in contrast to conventional plants (22.39-20.83, 21.79-15.61, 9.52-3.39; resp.). Correlation and path coefficients showed changes of antioxidants inter-relations between micropropagated and conventional plants. Phenolics and vitamin C correlated positively with antioxidant activity in all genotypes. The highest positive direct effect on antioxidant activity was observed via vitamin C in microplants (0.705), while in conventional plants via phenolics (0.834). Flavonoids affected directly and positively antioxidant activity in microplants (0.103) and negatively in conventional plants (-0.143).

Interaction of polyphenols with model membranes: Putative implications to mouthfeel perception

Food polyphenols in fruits juices, tea, coffee, wine and beer confer sensory properties such as colour, astringency and bitterness. The development of functional healthy drinks without the unpleasant sensory feeling is boosting research for a clearer understanding on the interactions of polyphenols within the oral mucosa. In this study we investigated the interaction of astringent polyphenols, namely ECG, EGCG, procyanidin B4 and PGG, with lipids in model membranes by spectroscopic techniques. The membrane model was built varying the cholesterol content to mimic mouth regions and experiments were conducted at pH 5 to mimic the pH drop at the moment of beverage (e.g. green tea, red wine) intake. Fluorescence quenching results conducted on LUVs with cholesterol molar fractions ranging between 0.34 < χ_chol < 0.74 and similar size distributions (122.9 ± 3.7 nm) showed that interaction of polyphenols is structure- and concentration-dependent. Also, the decrease of partition constants (K_p) with increasing cholesterol content (χchol) suggest that the affinity of polyphenols is weaker in cholesterol-rich liposomes. STD results revealed that the interaction of EGCG and PGG with membrane lipids involved mainly galloyl residues. Overall, spectroscopic data show that polyphenols interact to higher extent with more polar regions found in buccal, flour of the mouth and gingiva regions than with more hydrophobic regions located in the palate and tongue supporting that lipid microenvironments play a role in oral sensory perception.

Oxidation of polyphenols and inhibition of photosystem II under acute photooxidative stress

We observed a close correlation between the inhibition of photosystem II and the oxidation of polyphenols during an acute oxidative stress in sunflower leaf discs. To assess the physiological significance of polyphenols as antioxidants in planta, we compared the kinetics of polyphenols oxidation with the inhibition of the photosynthetic apparatus in sunflower leaf discs exposed to an acute photooxidative stress. Illumination of leaf discs in the presence of methyl viologen induced a rapid and large non-photochemical quenching of chlorophyll-a fluorescence, which was reversed after 4 h of treatment as indicated by the ≈ 30% increases of the steady-state (F_s) and maximal (F_m') levels of chlorophyll-a fluorescence relative to the first hour of treatment. This event coincided with the accelerated decreases of the maximum (F_v/F_m) and effective (∆F/F_m') quantum yields of photosystem II, and also with the beginning of polyphenols oxidation, estimated by the UV absorbance of methanolic leaf extracts, and supported by the Folin-Ciocalteu method and cyclic voltammetry. The decreases of F_v/F_m and the concentrations of reducing polyphenols were highly correlated (R² = 0.877) during the experiment. Coherent with the decrease of UV absorbance of methanolic extracts, polyphenol oxidation resulted in a marked decrease of UV absorbance of leaf epidermis. Also, polymerization of oxidized polyphenols caused the accumulation of brown pigments in the MV-treated leaf discs, decreasing leaf reflectance, especially at 550 and 740 nm. Fluorescence intensities were also decreased during the MV treatment. Interestingly, the emission fluorescence ratio F⁷⁴⁰/F⁶⁸⁴ (excitation at 550 nm) decreased similarly to F_v/F_m (R² = 0.981) due to the brown pigments. Moreover, the excitation fluorescence ratio F₄₈₄/F₆₈₀ (emission at 740 nm) was linearly correlated (R² = 0.957) to ∆F/F_m', indicating a decrease of efficiency of energy transfer between the antenna pigments to the photosystem II reaction center during the oxidative stress. These results support the view that polyphenols can be effective antioxidants protecting the plants against reactive oxygen species.

Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk

The inclusion of basil in the development of fresh cheeses made with organic buffalo milk was studied. The treatments were: 0 (without basil), 2.5, 5.0 and 7.5 g dried basil/kg of cheese. The cheeses were stored under refrigeration at 4 ± 1 °C during 21 days. The addition of basil did not modify fat, protein, moisture and mineral content of cheeses. The total polyphenol content and antioxidant activity of cheeses increased with basil addition at day one, with a significant reduction in cheeses with 21 days of storage. Cheeses with basil presented higher antioxidant activity and lower pH. The inclusion of basil changed hardness and chewiness, but not influenced springiness and cohesiveness. The microstructure was less homogeneous in cheeses with basil. Cheese with 2.5 and 5.0 g dried basil/kg cheese were preferred by consumers. Thus, the basil improves functional and modify technological characteristics of fresh cheeses and presented good acceptability.

Mechanisms of aging and potential role of selected polyphenols in extending healthspan

Aging became a priority in medicine due to the rapid increase of elderly population and age-related diseases in the Western countries. Nine hallmarks have been identified based on their alteration during aging and their capacity to increase longevity. The pathways and the molecular mechanisms to improve lifespan and healthspan are controlled by behavioral, pharmacologic and dietary factors, which remain largely unknown. Among them, naturally occurring compounds, such as polyphenols, are considered potential antiaging agents, because of their ability to modulate some of the evolutionarily conserved hallmarks of aging, including oxidative damage, inflammation, cell senescence, and autophagy. Initially, these compounds gained researchers' attention due to their ability to extend the lifespan of simple model organisms. More recently, some of them have been proposed as senolytic agents to protect against age-related disorders, such as cancer, cardiovascular and neurodegenerative diseases. The intent of this review is to present the most validated molecular mechanisms regulating ageing and longevity and critically analyze how selected polyphenols, namely resveratrol, quercetin, curcumin and catechins, can interfere with these mechanisms.

Mediterranean products as promising source of multi-target agents in the treatment of metabolic syndrome

Alteration of nutritional habits play an essential role on the risk of developing Metabolic Syndrome (MetS). Several epidemiological studies have shown that assuming diets rich of foods included in the Mediterranean diet (MetDiet) pattern like, such as olive oil, nuts, fruit, fiber, vegetables, wine and grain cereals has protective effects on the different risk factors characterizing the MetS. The beneficial effects of the MetDiet in the MetS are mainly due to the antioxidant and anti-inflammatory properties of the most abundant phytochemical components of such foods as polyphenols like resveratrol and oleuropein, allyl sulfides, ellagic acid, mono- and poly-unsaturated fatty acids (MUFA and PUFA), tocopherols and flavonoids like quercetin, which have shown positive results in the prevention of cardiovascular diseases (CVDs), with related risk factors, like hypertension, hypercholesterolemia and obesity. In this review, we highlighted the multi-target activities of the bioactive components contained in some foods typical of the Mediterranean area like olive oil, onion, liquorice, rosemary, oregano, hazelnut, pistachio, "Melannurca" apple, red wine, hot pepper, Citrus sp. fruits, saffron and garlic, with particular focus on their impact on health outcomes in relation to MetS main key factors, such as insulin resistance (IR) and type 2 diabetes mellitus (T2DM), endothelial dysfunctions, inflammatory response, oxidative stress and dyslipidaemic and hypercholesterolemic effects.

A new software-assisted analytical workflow based on high-resolution mass spectrometry for the systematic study of phenolic compounds in complex matrices

Polyphenols are a broad class of plant secondary metabolites which carry out several biological functions for plant growth and protection and are of great interest as nutraceuticals for their antioxidant properties. However, due to their structural variability and complexity, the mass-spectrometric analysis of polyphenol content in plant matrices is still an issue. In this work, a novel approach for the identification of several classes of polyphenol derivatives based on ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry was developed. First, mass-spectrometric parameters were optimized in order to obtain a large set of diagnostic product ions for their high-confidence identification. The software Compound Discoverer 3.0 was then implemented with a comprehensive database of 45,567 polyphenol derivatives and with mass-spectrometric data for their building blocks, resulting in a specific tool for the semi-automatic identification of flavonoids, anthocyanins, ellagitannins, proanthocyanidins and phenolic acids. The method was then applied to the identification of polyphenols in industrial hemp (Cannabis sativa), a matrix whose use is recently spreading for pharmaceutical and nutraceutical purposes, resulting in the identification of 147 compounds belonging to the classes of flavonoids, proanthocyanidins and phenolic acids. The proposed method is applicable to the polyphenol profiling of any plant matrix and it is not dependent on data in the literature for their identification, allowing the discovery of compounds which have been never identified before.

Effects of a blend of green tea and curcuma extract supplementation on lipopolysaccharide-induced inflammation in horses and ponies

Background

In horses and ponies numerous medical conditions are known to be linked with inflammation in different tissues, especially in the liver. Besides affecting other metabolic pathways such as the expression of certain interleukins (IL), inflammation is associated with stress of the endoplasmic reticulum (ER). In particular, ER stress leads to adaptive stress response and can be measured by several markers of inflammatory and stress signalling pathways, like nuclear factor κB (NF-kB).

Objectives

To investigate lipopolysaccharide (LPS)-induced inflammatory reactions and their modulation in horses and ponies by feeding a polyphenol-rich supplement consisting of green tea and curcuma.

Methods

In a cross-over study, 11 animals were allocated to either a placebo or a supplement group and supplemented with 10 g of a blend of green tea and curcuma extract (GCE) or a placebo (calcium carbonate) once daily. After 21 days of supplementation, all animals underwent a LPS challenge to induce moderate systemic inflammation. Blood samples and liver biopsies were taken at standardized time points: 24 hours before and 12 hours after LPS challenge. Inflammatory blood parameters such as serum amyloid A (SAA), haptoglobin and retinol binding protein 4 (RBP4) were measured in serum. Hepatic mRNA levels of selected markers of inflammation such as haptoglobin, tumor necrosis factor α (TNF-α), IL-1β, IL-6, cluster of differentiation 68 (CD68), fibroblast growth factor 21 (FGF-21), NF-κB, activating transcription factor 4 (ATF4) were quantified by RT-qPCR. In addition, liver biopsies were examined histologically for inflammatory alterations.

Results

Blood markers of acute inflammatory response increased after LPS challenge. In the liver, the proinflammatory cytokine IL-1β showed significantly lower mRNA levels after LPS challenge in the supplemented group (P = 0.04) compared to the placebo group. Levels of the hepatic CD68 mRNA increased significantly in the placebo group (P = 0.04). There were no significant differences between supplemented and placebo groups concerning other markers of inflammation and markers of ER stress within the liver. The number of hepatic macrophages were not different after LPS challenge in both feeding groups.

Conclusion

LPS was able to induce inflammation but seemed less suitable to induce ER stress in the horses and ponies. The polyphenol-rich supplement showed some potential to reduce inflammatory responses. Nevertheless, the supplementation did not exert an overall anti-inflammatory effect in horses and ponies.

Advances in combined enzymatic extraction of ferulic acid from wheat bran

Wheat bran could be utilised as feedstock for innovative and sustainable biorefinery processes. Here, an enzymatic hydrolysis process for ferulic acid (FA) extraction was optimised step by step for total wheat bran (Tritello) and then also applied to the outer bran layer (Bran 1). Proteins, reducing sugars, total phenols and FA were quantified. The highest FA yields (0.82-1.05 g/kg bran) were obtained either by rehydrating the bran by autoclaving (Tritello) or by steam explosion (Bran 1) using a bran/water ratio of 1:20, followed by enzymatic pre-treatment with Alcalase and Termamyl, to remove protein and sugars, and a final enzymatic hydrolysis with Pentopan and feruloyl esterase to solubilise phenol. FA was recovered from the final digestate via solid phase extraction. A 40-fold scale-up was also performed and the release of compounds along all the process steps and at increasing incubation times was monitored. Results showed that FA was initially present at a minimum level while it was specifically released during the enzymatic treatment. In the final optimized process, the FA extraction yield was higher than that obtained with NaOH control hydrolysis while, in comparison with other FA enzymatic extraction methods, fewer process steps were required and no buffers, strong acid/alkali nor toxic compounds were used. Furthermore, the proposed process may be easily scaled-up, confirming the feasibility of wheat bran valorisation by biorefinery processes to obtain valuable compounds having several areas of potential industrial exploitation.

A Combination of Aqueous Extraction and Polymeric Membranes as a Sustainable Process for the Recovery of Polyphenols from Olive Mill Solid Wastes

Polyamide commercial membranes in flat-sheet configuration and with molecular weight cut-off (MWCO) in the range of ultrafiltration (UF) to nanofiltration (NF) were tested for the recovery of phenolic compounds from clarified olive mill solid waste (OMSW) aqueous extracts. The performance of selected membranes was evaluated in terms of productivity (permeate flux) and selectivity towards biologically active compounds (such as phenolic compounds, flavanols, and hydroxycinnamic acids derivatives) and total antioxidant activity (TAA) as a function of transmembrane pressure (TMP). NF membranes produced higher permeate fluxes and a lower fouling index in comparison with UF membranes. Retention of bioactive compounds was also significantly higher for NF membranes than for UF membranes. In particular, membranes with MWCO in the range 150–500 Da showed rejection towards flavanols and hydroxycinnamic acid derivatives of about 100%. On the other hand, the rejection towards TAA and total polyphenols was of about 90% and 72%, respectively. Therefore, NF retentate fractions appear of practical interest for the production of food additives and food supplements due to their high antioxidant activity.

Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract

Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to sugarcane juice. The pure sugarcane juice treatment T1 was compared with other sugarcane juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the juice's storage at 4 °C. It was possible to produce probiotic sugarcane juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.

Determination of the effects of cinnamon bark fractions on Candida albicans and oral epithelial cells

Background

Candida albicans is an opportunistic pathogen that causes oral candidiasis and denture stomatitis. It has also been reported to infect oral mucositis lesions in patients who suffer from cancer affecting the head and neck and who receive chemotherapy and radiotherapy treatments. This study aimed to investigate the effects of two cinnamon bark fractions, i.e., an essential oil and an aqueous extract enriched in proanthocyanidins (Cinnulin PF®) on growth, biofilm formation, and adherence properties of C. albicans as well as on oral epithelial cells (barrier integrity, inflammatory response).

Methods

A microplate dilution assay was used to determine antifungal and anti-biofilm properties. A fluorescent assay was used to determine C. albicans adherence to oral epithelial cells. Cytotoxicity toward oral epithelial cells was assessed by determination of cell metabolic activity. Tight junction integrity of gingival keratinocytes was assessed by determination of transepithelial electrical resistance. IL-6 and IL-8 secretion by TNFα-stimulated oral epithelial cells was quantified by ELISA.

Results

While Cinnulin PF® did not reduce C. albicans growth, the cinnamon bark oil exhibited high antifungal activity with minimum inhibitory concentrations and minimum fungicidal concentrations in the range of 0.039 to 0.078%. The cinnamon oil was also active against a pre-formed C. albicans biofilm. Interestingly, Cinnulin PF® prevented biofilm formation by C. albicans and attenuated its adherence to oral epithelial cells. At their effective concentrations, the cinnamon oil and the Cinnulin PF® displayed no significant cytotoxicity against oral epithelial cells. In an in vitro model, both cinnamon fractions reinforced the integrity of the oral epithelial barrier. Lastly, Cinnulin PF® inhibited the secretion of interleukin-6 and interleukin-8 by oral epithelial cells stimulated with TNF-α.

Conclusion

By their ability to attenuate growth, biofilm formation and adherence property of C. albicans, to reinforce the epithelial barrier function, and to exert anti-inflammatory properties the two cinnamon fractions (essential oil, Cinnulin PF®) investigated in the present study may be promising agents for treating oral infections involving C. albicans.

Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum

Okara is a highly perishable by-product remaining after filtration of the smashed soybeans seeds in the production of soymilk. Due to its nutritional value, different approaches have been developed to use it as functional ingredient. Fermentation of okara appears as an interesting strategy to preclude spoilage, providing a more stable matrix to be incorporated in the formulation of functional foods. Okara has antioxidant compounds but the effect of fermentation, and their bioaccessibility still need to be investigated. To achieve this aim, the phenolic compounds (as determined by TPC and TFC assays) and the antioxidant properties (as determined by ABTS ^·+, DPPH ^· , O₂ ^·- assays) of okara and okara fermented with Lactobacillus plantarum CIDCA 83114 were assessed both before and after exposure to simulated gastro-intestinal conditions. Before digestion, okara showed higher values of TPC and TFC than the fermented counterpart. Although a decrease of TPC and TFC was observed after exposing okara to gastric conditions, no significant differences between okara and fermented okara were detected. No further decrease of TPC were observed in intestinal conditions. Okara showed higher antioxidant activity than fermented okara. There was a considerable decrease in the antioxidant activity for both samples when exposed to gastric and intestinal conditions. A good correlation between TFC and antioxidant activities was detected, suggesting that flavonoids play an important role as antioxidants. As a whole, this work provides a solid support for the stability of phytochemicals along the digestive process of both okara and fermented okara.

Targeting miRNAs by polyphenols: Novel therapeutic strategy for aging

Regarding the importance of genetic and epigenetic factors in regulation of aging process, different expression pattern of non-coding RNAs in aging could be investigated. Accordingly, micro RNAs (miRNAs) with a wide range of physiological functions as well as a significant footprint in many diseases have been demonstrated to be down or upregulated during the aging process. Therefore, age-associated microRNAs and their targets have potentially detected the accelerated aging and predicted the risks for age-related diseases. Polyphenols as important antioxidants in human dietary observed in fruits and some beverages have beneficial effects on longevity and aging. Considering miRNAs as an interesting mediator in modulating polyphenols' biological effects, targeting miRNAs which is using polyphenols could be a novel strategy for aging.