Bound phenolics in foods, a review

Grain bound polyphenols: Molecular interactions, release characteristics, and regulation mechanisms of postprandial hyperglycemia

Frequent postprandial hyperglycemia causes many chronic diseases. Grain polyphenols are widely recognized as natural active ingredients with high potential to treat chronic diseases due to their excellent postprandial hyperglycemic regulating effects. However, previous studies on polyphenols in grains mainly focused on the functional properties of free polyphenols and the extraction and physicochemical properties of bound polyphenols, ignoring the functional properties of bound polyphenols. Comprehensively understanding the binding properties of grain bound polyphenols (GBPs) and their mechanisms in regulating blood glucose levels is essential for developing and applying grain resources. This review summarizes the molecular interactions between GBPs and grain components and their effects on release characteristics and bioavailability at various stages. Meanwhile, the review focuses on elucidating the regulatory mechanism of post-release GBPs on postprandial hyperglycemia levels, incorporating insights from molecular docking, the gastrointestinal-brain axis, and gut flora. GBPs slow food digestion by occupying the active site of digestive enzymes and altering the secondary structure of enzymes and the hydrophobic environment of amino acid residues to inhibit enzyme activity. They modulate intestinal epithelial transport proteins (SGLT1, GLUT2, and GLUT4) to limit glucose absorption and increase glucose consumption. They also stimulate the release of short-term satiety hormones (CKK, GLP-1, and PYY) through the gastrointestinal-brain axis to decrease post-meal food intake. Furthermore, they optimize gut microbiota composition, promoting short-chain fatty acid production and bile acid metabolism. Therefore, developing functional foods with glucose-modulating properties based on GBPs is crucial for obesity prevention, diabetes management, and low-GI food development.

Increased content of bioactive compounds and health benefits of gluten-free sponge cakes resulting from enrichment with freeze-dried berry powders

Berries are not only appreciated for their distinctive taste and flavor, but they are also highly valued for their nutritional and health-promoting properties. This study aimed to develop appealing new gluten-free sponge cakes (GFS) enriched with bioactive phytochemicals using berry powders. Freeze-dried powders of raspberry (R), blackberry (B), and blueberry (L) were used to replace 2 % of the starch in the experimental GFS formulation. This study analyzed the profile and content of phenolic acids, flavonoids, and anthocyanins, and assessed the antiglycation activity using spectrophotometric methods. Additionally, the color and textural parameters, as well as consumer preferences for the GFS, were evaluated. The application of berry powders in the experimental formulation significantly increased (p < 0.05) the content of phenolic acids, flavonoids, and anthocyanins in all the berry-enriched sponge cakes, although the degree of increase varied, depending on the berry used. All the berry-enriched sponge cakes acquired a pleasant reddish tint, with the raspberry sponge cake (GFR) receiving the highest scores for sensory attractiveness. However, the textural parameters (hardness, gumminess, and chewiness) of all the berry-enriched sponge cakes were negatively affected compared to the control. These findings indicate that incorporating berry powders into GFS formulations can create a visually appealing and tasty option for health-conscious consumers, particularly those with dietary restrictions such as celiac disease.

Bioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide)

Black rice can be defined as a natural functional food, due to its high content of antioxidant polyphenols, particularly anthocyanins and phenolic acids. The objective of this study was to assess the fate of the main phenolic compounds in cooked black rice through in vitro digestion, defining both their soluble and insoluble fractions at the different digestive phases. The digestion significantly impacted the stability of the molecules, more specifically anthocyanins, which tend to be stable up to the gastric level and then degrade during the intestinal phase; after gastrointestinal digestion the total recovery of cyanidin-3-O-glucoside, the most abundant anthocyanin, was 52.4 %. On the other hand, bioaccessibility of free phenolic acids progressively increases up to the intestinal phase, with a total recovery of protocatechuic acid, the most represented phenolic acid in free form, of 84.3 %. Finally bound phenolic acids were not significantly released during the digestive phases.

Selenium biofortification during barley (Hordeum vulgare L.) germination: Comparative analysis of selenate, selenite, and selenomethionine on se-protein accumulation and phenolic acid profile

Selenate (Na2SeO4), selenite (Na2SeO3) and selenomethionine (Se-Met) treatments were performed to evaluate the impact of selenium (Se) enrichment on Se accumulation, selenoprotein distribution, and phenolic acid metabolism in barley. Selenium was primarily distributed in protein, and Se-Met treatment led to the highest Se-protein concentration (246.91 mg/kg DW). The accumulation of Se in protein components was in the following order: glutelin > albumin > globulin > gliadin. Across all treatments, gliadin exhibited the highest unit Se concentration. Na2SeO4 and Na2SeO3 treatments enhanced Se accumulation in lower molecular weight proteins (15-25 kDa), while Se-Met treatment promoted Se accumulation in medium molecular weight proteins (35-45 kDa). Moreover, Se treatment contributed to up-regulating the transcription of genes related to phenolic acid metabolism and enhancing enzyme activity. Se-Met treatment led to a significant increase in phenolic acid content, particularly free phenolic acids, which made it advantageous over Na2SeO4 and Na2SeO3 treatments.

The Comparison of the Profile of Phenolic Compounds in Noni (Morinda citrifolia L.) Fruit by Different Drying Methods

In this study, the compositional shifts in free and bound phenolic compounds of Morinda citrifolia L. (Noni) processed by different drying methods were investigated. Twenty-seven phenolic compounds, predominantly rutin and quinic acid, were discovered in fresh Noni fruit. Vacuum freeze-drying retained the highest free phenolic content, with rutin (1809.83 mg/kg DW) and quinic acid (198.72 mg/kg DW) as the primary constituents, while bound phenolics were dominated by benzoic acid (35.56 mg/kg DW). Hot-air drying reduced the free phenolics by 51.59% (80% methanol) and the bound phenolics (base hydrolysis) by 35.55%, with a significant degradation of rutin and quinic acid. Microwave drying similarly decreased the free phenolics, though the caffeic acid increased to 46.45 mg/kg DW due to the thermal stability. Bound phenolics showed the highest content (alkaline hydrolysis) in fresh fruits, primarily benzoic acid (220.67 mg/kg DW) and rutin (77.02 mg/kg DW), surpassing the acid/enzyme methods. While vacuum freeze-drying effectively preserved the free phenolics, thermal methods (hot-air/microwave drying) promoted the release of quercetin (free phenols) and 3,4-dihydroxybenzoic acid (bound phenols). The findings of this study elucidate the species-specific compositional dynamics of phenolic compounds under different drying regimes, while providing quantitative guidelines for advancing the understanding of the underlying health-promoting phytochemical profiles of Noni.

Enhancement of health beneficial bioactivities of bitter melon (Momordica charantia L.) by puffing

Effects of puffing and extraction method on physical and biological efficacy of bitter melon was investigated. Puffing increased the Maillard reaction products, extraction yield, total phenolic and total flavonoid contents. Antioxidant activity was the highest at 980 kPa, but there was no significant difference between two extraction methods. However, methanol extraction showed higher anti-inflammatory, anti-obesity and anti-diabetic activities. Charantin was detected only in methanol extraction and increased with increasing puffing pressure. In addition to the remarkable increase in antioxidant activity, puffing could increase the charantin contents of BM. Methanol extract showed better biological efficacy excluding antioxidant activity than those of hot water extraction. Overall, puffing can be used as a method for increasing the functionality of BM, and it may be effective to consume puffed BM by itself such as the chip or powder forms without extraction for liberation and absorption of bioactive substances for the human body.

Machine learning assisted multi-signal nanozyme sensor array for the antioxidant phenolic compounds intelligent recognition

Identifying antioxidant phenolic compounds (APs) in food plays a crucial role in understanding their biological functions and associated health benefits. Here, a bifunctional Cu-1,3,5-benzenetricarboxylic acid (Cu-BTC) nanozyme was successfully prepared. Due to the excellent laccase-like behavior of Cu-BTC, it can catalyze the oxidation of various APs to produce colored quinone imines. In addition, Cu-BTC also exhibits excellent peroxidase-like behavior, which can catalyze the oxidation of colorless 3,3',5,5'-tetramethylbenzidine (TMB) to form blue oxidized TMB and exhibits higher photothermal properties under near-infrared laser irradiation. Due to the strong reducibility of APs, this process can be inhibited. A dual-mode colorimetric/ photothermal sensor array was constructed, successfully achieving discriminant analysis of APs. Moreover, by integrating artificial neural network (ANN) algorithms with sensor arrays, precise identification and prediction of APs in black tea, coffee, and wine have been successfully accomplished. Finally, with the assistance of smartphones, a portable detection method for APs was developed.

Structural Variations of Broccoli Polyphenolics and Their Antioxidant Capacity as a Function of Growing Temperature

Polyphenolics in plants exist in free, soluble-bound, and insoluble-bound structural forms. The concentration of these structural forms depends on the plant's developmental stage, tissue type, soil water availability, and food preparation methods. In this study, for the first time, the effects of growth temperature (RT-room temperature-23 °C day/18 °C night, HT-high temperature-38 °C day/33 °C night, LT-low temperature-12 °C day/7 °C night) on variations of polyphenolic structural forms-free, soluble-bound (esterified and glycosylated), and insoluble-bound-in broccoli (Brassica oleracea L. convar. botrytis (L.) Alef. var. cymosa Duch.) microgreens were investigated. Using spectrophotometric, RP-HPLC, and statistical analyses, it was found that the highest amount of total phenolics (TP) in broccoli microgreens was present in the esterified form, regardless of the temperature at which they were grown (63.21 ± 3.49 mg GAE/g dw in RT, 65.55 ± 8.33 mg GAE/g dw in HT, 77.44 ± 7.82 mg GAE/g dw in LT). LT significantly increased the amount of free (from 13.30 ± 2.22 mg GAE/g dw in RT to 18.33 ± 3.85 mg GAE/g dw) and esterified soluble TP (from 63.21 ± 3.49 mg GAE/g dw in RT to 77.44 ± 7.82 mg GAE/g dw), while HT significantly increased the amount of TP glycosylated forms (from 14.85 ± 1.45 mg GAE/g dw in RT to 17.84 ± 1.20 mg GAE/g dw). LT also enhanced free and esterified forms of total flavonoids, tannins, hydroxycinnamic acids, and flavonols. HT, on the other hand, increased glycosylated forms of TP, flavonoids, tannins, hydroxycinnamic acids, flavonols, and phenolic acids, and decreased insoluble-bound tannins. According to the ABTS method, HT induced antioxidant potential of free and glycosylated forms, while LT increased antioxidant capacity of free forms only. According to the FRAP method, LT increased antioxidant potential of free and esterified polyphenolic forms. Also, based on ABTS and FRAP assays, esterified polyphenolics showed significantly higher antioxidant capacity than any other form. Principal component analysis showed that structural form had a greater impact than temperature. Hierarchical clustering showed that RT-, HT- and LT-broccoli microgreens were most similar in their glycosylated polyphenolics, but differed the most in esterified forms, which were also the most distinct overall. In conclusion, HT and LT induced specific shifts in the structural forms of broccoli polyphenolics and their antioxidant capacity. Based on the results, we recommend applying LT to increase the amount of free and esterified polyphenolics in broccoli microgreens, while HT may be used to enhance glycosylated forms.

The Distribution and Variation of Phenolic Acids in Chrysanthemum morifolium (Chuju) in Different Plant Parts During Growth Stages

Chrysanthemum is commonly known as a natural Chinese herbal medicine, whose flowers are traditionally used for edible and therapeutic purposes for health benefits. Phenolic acids are the main compounds that are considered to have important biological activity in the Chrysanthemum flower. An efficient and accurate analytical method to quantify 16 targeted phenolic acids was established and validated using a high-performance liquid chromatography method. The distribution of free and bound phenolic acids in different Chuju organs was analyzed and quantified. The detected phenolic acids were present at higher concentrations in flower materials than in other plant organs, including salicylic acid, chlorogenic acid, and vanillic acid. Second only to flowers, the leaves also could be recommended as an optimal source of certain phenolic acids, which include benzoic acid and sinapic acid. The types and contents of bound phenolic acids increased markedly in root and stem materials. Additionally, phenolic acid content fluctuated throughout the growth stages, with the highest levels observed during full flowering. Our study provided valuable information on the distribution and variation of phenolic acids in the Chuju plant at different growth stages, further providing research prospects to promote Chuju usage and function in the herbal tea and pharmaceutical industries, and even promoting Chuju cultivation.

Synergistic enhancement of bio-yogurt properties by Lactiplantibacillus plantarum NUC08 and mulberry fruit extract

Lactiplantibacillus plantarum NUC08, a novel probiotic strain, has demonstrated potential for synergistic fermentation with starter cultures. This study investigates its functional properties in fermented milk and examines how mulberry fruit extract (MFE), rich in bioactive compounds, may influence its fermentation performance. MFE significantly boosted LAB growth, improved texture and rheological properties, and enhanced antioxidant capacity in the probiotic yogurt. GC-MS analysis revealed that MFE enriched the flavor profile by increasing key flavor-related metabolites, contributing to superior sensory qualities. Furthermore, the combination of L. plantarum NUC08 and MFE led to distinct shifts in metabolic pathways, as shown by LC-MS analysis, amplifying the regulatory effects on antioxidant activity. These findings demonstrate the synergy between MFE and L. plantarum NUC08, where MFE enhances the growth and functionality of L. plantarum NUC08, improving the yogurt's physicochemical properties, antioxidant capacity, and flavor, with potential for functional dairy product development.

Solid-State Fermented Cereals: Increased Phenolics and Their Role in Attenuating Liver Diseases

Liver diseases, a leading cause of global mortality, necessitate effective dietary strategies. Fermented cereals, traditionally recognized for benefits in glucose regulation, lipid profiles, and antioxidant activity, hold potential for managing conditions such as type 2 diabetes, hypertension, and obesity. However, their specific impact on liver health requires further investigation. Fermentation, particularly solid-state fermentation (SSF), enhances the bioavailability of beneficial compounds, including phenolics. This review summarizes recent studies on the phenolic content of fermented cereals, highlighting variations based on microbial strains and cereal types. It examines the hepatoprotective effects of these phenolics, drawing on in vivo and in vitro research. Furthermore, the review explores recent findings on the impact of fermented cereals on liver health and related diseases. This work provides a foundation for future research exploring fermented cereals as a dietary intervention for liver disease prevention and management.

Biombalance™, an Oligomeric Procyanidins-Enriched Grape Seed Extract, Prevents Inflammation and Microbiota Dysbiosis in a Mice Colitis Model

Inflammatory bowel disease (IBD) results from genetic factors, environmental factors, and intestinal microbiota interactions. This study investigated the effects of Biombalance™ (BB) in dextran sulphate sodium (DSS)-induced colitis in mice. BB extract exhibits high antioxidant activity, as determined by DPPH and ORAC tests. Mice were fed a standard diet, and BB was administered by gavage for ten days, before administration of 2.75% DSS in drinking water. BB significantly protected mice against DSS effects, as assessed by colon length, disease activity index (DAI) scores and colonic pathological damage. In addition, BB inhibited the expression of proinflammatory markers, such as IL-6, IL-17, CXCL1 and TNF-α, and the inflammatory mediators iNOS, TGF-β, FoxP3 and F4/80, while increasing IL-10 expression in the colon. BB modified microbiota composition, attenuating the microbial diversity lost due to DSS, increasing beneficial bacteria like Muribaculum, Lactobacillus, Muscispirillum, Roseburia and Bifidobacterium, and decreasing potentially harmful bacteria such as Proteobacteria and Enterococcus. Interestingly, microbiota-predicted functions using PICRUSt revealed that BB extract increases the antioxidant superpathway of ubiquinol biosynthesis, including ubiquinol-7, 8, 9 and 10 (CoenzymesQ). These findings suggest that Biombalance™ administration may help to reduce gut inflammation and oxidation, at least partly through modifications of the microbiota and its metabolites.

Four distinct pathways involved in a "tug-of-war" lead to the non-linear nature of phenolic chemistry during lactic acid fermentation of fruits and vegetables

Introduction Lactic acid fermentation of fruits and vegetables (F&V) is endowed with new nutrients and flavors. "Phenolics" is a hot spot in this area, which evolve irregularly during fermentation. However, the mechanism about this non-linear phenomenon has been poorly understood.Objectives This paper was aimed at decoding the mechanism about the non-linear nature of phenolic chemistry during lactic acid fermentation of F&V.Methods Mango and cress slurries were fermented by Lactiplantibacillus plantarum. Different fractions of the slurry samples were analyzed comprehensively. Four pathways relating to phenolic changes were extracted, including adsorption of free phenolics by F&V cell wall materials, microbial adsorption and biotransformation of free phenolics, destabilization of covalent bond between bound phenolics and F&V cell walls. The in-depth features of each pathway during fermentation were explored by multidisciplinary methodologies.Results Throughout both fermentation of mango and cress slurries, free phenolics and the F&V cell wall components undergo dynamic changes. Due to the reduction of pectin fraction in the F&V cell walls during fermentation, the adsorption of free phenolics by F&V cell wall materials through surface diffusion was improved. Also, microbial cells, especially in the latter stages of fermentation, were capable of adsorbing free phenolics through surface diffusion. Moreover, the padC and bglB genes encoding phenolic acid decarboxylase and β-glucosidase were expressed during fermentation, contributing to the conversion of free phenolics. Besides, bound phenolics were not released during fermentation, although its covalent was weakened. The features of the above pathways vary with the fermentation stages and the composition of F&V components, resulting in non-linear changes of free phenolics during F&V fermentation. Conclusion F&V cell wall adsorption, microbial adsorption, microbial biotransformation, and destabilization of the covalent bond of bound phenolics compete in a dynamic "tug-of-war", leading to non-linear nature of phenolic chemistry during F&V fermentation.

The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis

This study investigated the influence of Bacillus subtilis fermentation on the composition of phenolic substances and antioxidant activity in cornmeal. The results indicate that the fermentation process significantly increased both the total phenolic content (TPC) and total flavonoid content (TFC). After 5 days of fermentation, the TPC rose from 31.68 ± 1.72 mg/g to 39.46 ± 2.95 mg/g, representing a 24.56% increase, while the TFC increased from 2.13 ± 0.11 mg/g to 7.56 ± 0.29 mg/g, marking a 254.93% increase. Additionally, the proportion of free phenolic compounds in cornmeal increased from 20.24% to 83.98%, while the proportion of bound phenolic compounds decreased from 79.76% to 16.02%. Furthermore, the hydrolytic enzyme activities of cellulase, β-glucosidase, and xylanase were significantly correlated with the free phenolic content (FPC) (r > 0.85, p < 0.05), indicating their crucial role in releasing free phenolic compounds from cornmeal. Employing scanning electron microscopy, differential scanning calorimetry, X-ray diffraction, and Fourier-transform infrared spectroscopy analyses, we inferred that the enzymes produced by the microorganisms disrupted the cellular structure of cornmeal and weakened the interactions between bound phenolics and the food matrix, thereby facilitating the release of phenolic compounds. This release resulted in an overall increase in the antioxidant activity of the cornmeal. The study provided a novel approach to enhancing the bioavailability of phenolic acids in cornmeal, indicating the potential benefits of fermentation in food processing.

Dynamic/static pressure-induced copolymerization and property changes of lotus seed starch with chlorogenic acid

Pressure promotes the formation of starch-polyphenol complexes, but their classification and properties are still unclear. This study aimed to elucidate the effects of dynamic high-pressure homogenization (10-50 MPa) and static hydrostatic pressure (100-500 MPa) on the copolymerization behavior and properties of lotus seed starch (LS)-endogenous polyphenol chlorogenic acid (CA) complexes. The results showed that both pressures induced LS-CA to form stable inclusion-type complexes and easily destructible noninclusion-type complexes. Increased pressure promoted the formation of inclusion-type complexes, with dynamic pressure having a particularly strong effect. However, noninclusion-type complexes began breaking down at 20 MPa under dynamic pressure and 300 MPa under static pressure. Inclusion-type complexes primarily improve starch ordering, and noninclusion-type complexes enhance water holding capacity, but excessive proportions of either type affect pasting performance. These findings offer insights into transforming specific starch structures through small molecular components and provide a theoretical basis for controlling functional starch product processing.

Effects of acid, alkaline and enzymatic extraction methods on functional, structural and antioxidant properties of dietary fiber fractions from quince (Cydonia oblonga Miller)

In this study, quince soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were obtained by acid extraction, enzyme extraction and alkaline extraction methods. The acid extracted DF displayed higher results compared to enzyme and alkaline extraction methods in terms of water holding capacity (15.97 g/g SDF), oil holding capacity (1.05 g/g SDF) and nitrite ion adsorption capacity (92.83 mg/g SDF). The antioxidant activity and phenolic content of acid extracted IDF were significantly higher than the other quince DFs. In addition, quince DFs exhibited in vitro hypoglycaemic activity, exhibiting high glucose adsorption capacity (237 mg/g) and α-amylase inhibition activity (82 %). Similarly, acid extracted SDF of quince showed in vitro hypolipidemic activity, with cholesterol adsorption capacity of 155 mg/g and lipase inhibition activity of 36 %. The structures and thermal properties of quince DFs were characterized by FT-IR and TGA. Quince DFs with high functional properties might be suitable agents for functional food formulations, such as meat products, low-calorie fruit bars, flour mixtures, etc.

Antioxidant, Antithrombotic and Anti-Inflammatory Properties of Amphiphilic Bioactives from Water Kefir Grains and Its Apple Pomace-Based Fermented Beverage

Kefir-based fermentation products exhibit antioxidant and anti-inflammatory effects against oxidative stress, inflammation, platelet activation and aggregation, and other related manifestations, thereby preventing the onset and development of several chronic diseases. Specifically, water kefir, a symbiotic culture of various microorganisms used for the production of several bio-functional fermented products, has been proposed for its health-promoting properties. Thus, water kefir grains and its apple pomace-based fermentation beverage were studied for bioactive amphiphilic and lipophilic lipid compounds with antioxidant, antithrombotic, and anti-inflammatory properties. Total lipids (TL) were extracted and further separated into their total amphiphilic (TAC) and total lipophilic content (TLC), in which the total phenolic and carotenoid contents (TPC and TCC, respectively) and the fatty acid content of the polar lipids (PL) were quantified, while the antioxidant activity of both TAC and TLC were assessed in vitro, by the ABTS, DPPH, and FRAP bioassays, along with the anti-inflammatory and antithrombotic activity of TAC against human platelet aggregation induced by the thrombo-inflammatory mediator, platelet-activating factor (PAF) or standard platelet agonists like ADP.ATR-FTIR spectra facilitated the detection of specific structural, functional groups of phenolic, flavonoid, and carotenoid antioxidants, while LC-MS analysis revealed the presence of specific anti-inflammatory and antithrombotic PL bioactives bearing unsaturated fatty acids in their structures, with favorable omega-6 (n-6)/omega-3 (n-3)polyunsaturated fatty acids (PUFA), which further support the findings that the most potent antioxidant, anti-inflammatory and antithrombotic bioactivities were observed in the TAC extracts, in both water kefir grains and beverage cases. The detection of such bioactive components in both the uncultured water kefir grains and in the cultured beverage further supports the contribution of water kefir microorganisms to the bioactivity and the bio-functionality of the final fermented product. Nevertheless, the extracts of the beverage showed much stronger antioxidant, anti-inflammatory, and antithrombotic activities, which further suggests that during the culture process for producing this beverage, not only was the presence of bioactive compounds produced by kefir microflora present, but biochemical alterations during fermentation of bioactive components derived from apple pomace also seemed to have taken place, contributing to the higher bio-functionality observed in the apple pomace-water kefir-based beverage, even when compared to the unfermented apple pomace. The overall findings support further studies on the use of water kefir and/or apple pomace as viable sources of antioxidant, anti-inflammatory, and antithrombotic amphiphilic bioactive compounds for the production of novel health-promoting bio-functional fermented products.

Extraction of phenolic acids and tetramethylpyrazine in Shanxi aged vinegar base on vortex-assisted liquid-liquid microextraction-hydrophobic deep eutectic solvent: COSMO-RS calculations and ANN-GA optimization

In this study, vortex-assisted liquid-liquid microextraction (VA-LLME) based on hydrophobic deep eutectic solvents (HDES) was used to efficiently and sustainably extract five phenolic acids and tetramethylpyrazine (TMP) from Shanxi aged vinegar (SAV). The VA-LLME technique was employed to investigate the extraction mechanism of HDES with the best extraction performance for the target compounds using a conductor-like screening model for real solvents (COSMO-RS). An artificial neural network combined with a genetic algorithm (ANN-GA) was developed to optimize the extraction conditions based on single-factor and response surface methodology, while also analyzing the interactive effects on the phenolic acids and TMP in the extracted solution during the extraction phase. The optimized conditions were determined, and the greenness of the procedure was evaluated using an analytical greenness metric, indicating that this technique can serve as a green alternative for the determination of phenolic acids and TMP in SAV.

A comparative evaluation of the composition and antioxidant activity of free and bound polyphenols in sugarcane tips

The sugarcane tip is abundant in phenolic compounds. Previous studies have concentrated on the effects of free polyphenols, while bound polyphenols were overlooked. In this study, the content of bound polyphenols (SPB) (31.9 ± 0.9 mg GAE/g DW) was significantly higher than free polyphenols (SPF) (3.4 ± 0.1 mg GAE/g DW). A total of 44 free and 31 bound phenolics were identified by the UPLC-EIS-QTOF-MS/MS. Moreover, the antioxidant activity of SPB was more pronounced, as evidenced by its higher ABTS+ and DPPH scavenging rates than SPF, which was attributed to the higher tannin content. Furthermore, at all tested concentrations (100 and 200 μg/mL), SPB significantly enhanced the survival and antioxidant enzyme activity of Caenorhabditis elegans (C. elegans), while concurrently reducing ROS levels. High concentrations of SPB even exhibited antioxidant activity comparable to Vitamin C (Vc). The collective findings strongly indicate that SPB holds great potential as an effective antioxidant.

Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana

Tarhana, a traditional fermented food made from cereal flours, yogurt, vegetables, and spices, is recognized for its rich nutritional value and prolonged shelf life. This study investigated the effect of pea protein isolate (PPI) enrichment on select compositional, physical, techno-functional and nutritional properties of tarhana. Six different formulations were prepared by blending PPI and wheat flour (WF) in varying PPI: WF ratios from 0:100 (control) to 100:0. The protein content of the tarhana samples increased proportionally with the PPI concentration, reaching 76.6% in the PPI: WF of 100:0 PPI tarhana compared to 25.1% in the control tarhana. The total phenolic content (TPC) varied, ranging from 534.1 to 702.9 mg GAE/100 g dry basis (db), with higher values observed in PPI enriched tarhana samples. PPI enrichment significantly (p < 0.05) enhanced the antioxidant capacity, measured by ABTS, DPPH, and FRAP assays. PPI-enriched tarhana powders showed improved levels of key polyphenols, including gallic acid, quercetin and ferulic acid. Pasting profile of the tarhana samples showed a decrease in peak viscosity with increasing PPI, indicating the decrease in starch concentration. In-vitro protein digestibility of tarhana samples improved with PPI incorporation, showing values exceeding 84% for all PPI enriched formulations. The glycemic index (GI) of the tarhana samples decreased with increased PPI levels. Tarhana soups made from PPI: WF of 80:20 and 100:0 showed GI values 50.5 and 42.6, respectively, enabling them to be classified as low-GI foods. This research highlighted the potential of PPI to enhance the nutritional and functional properties of traditional tarhana.

Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation

In recent years, there has been a growing interest in developing a distinguished alternative to human consumption of animal-based proteins. The application of lentil proteins in the food industry is typically limited due to their poor solubility and digestibility. An innovative method of balancing lentil-whey protein (LP-WP) complexes with higher-quality protein properties was established to address this issue, which coupled a pH-shifting approach with fermentation treatment. The results showed that microorganisms in the water kefir influenced the quality of protein structures and enhanced the nutritional values, including increasing the total phenolic compounds and improving the flavor of fermented LP-WP complexes. The protein digestibility, pH values, microbial growth, total soluble solids, and total saponin and phenolic contents were hydrolyzed for 5 days at 25 °C. The FTIR spectrophotometer scans indicated significant (P < 0.05) changes to the secondary protein structure components (random coil and α-helix). This study showed that combining pH-shifting with fermentation treatment improves lentil and whey proteins' structure, protein quality, and nutritional benefits.

Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation

Atemoya (Annona cherimola × Annona squamosa) is a specialty crop in Taiwan. Thermal treatment induces bitterness, complicating seasonal production adjustments and surplus reduction. In this research, sensory-guided separation, metabolomics, and orthogonal partial least squares discrimination analysis (OPLS-DA) are used for identifying the bitterness in atemoya which originates from catechins, epicatechin trimers, and proanthocyanidins. Different thermal treatments (65 °C, 75 °C, and 85 °C) revealed that the glucose and fructose contents in atemoya significantly decreased, while total phenols, flavonoids, and tannins significantly increased. The concentration of 5-hydroxymethylfurfural (5-HMF) increased from 23.16 ng/g in untreated samples to 400.71 ng/g (AP-65), 1208.59 ng/g (AP-75), and 2838.51 ng/g (AP-85). However, these levels are below the 5-HMF bitterness threshold of 3780 ng/g. Combining mass spectrometry analysis with sensory evaluation, OPLS-DA revealed that atemoya treated at 65 °C, 75 °C, and 85 °C exhibited significant bitterness, with the main bitter components being proanthocyanidin dimers and trimers.

The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols

In this study, the total polyphenol content (TPC), total flavonoid content (TFC), and biological activity of yam polyphenols (including free phenolics, conjugated phenolics, and bound phenolics) were investigated during home cooking. Polyphenol components were preliminary detected in raw yam by HPLC, including 2, 4-dihydroxybenzoic acid, syringic acid, vanillic acid, 4-coumaric acid, and sinapic acid. TPC and TFC of soluble conjugated polyphenols were the main phenolic compounds in Ruichang yam. Compared with uncooked yam, cooking times of 80 min and 40 min increased the TPC and TFC of multiple types of polyphenols, while cooking reduced the TPC and TFC of AHP (acid-hydrolyzed soluble conjugated polyphenols). All yam polyphenols exhibited good α-Glucosidase inhibitory activity; α-Glucosidase inhibitory activity was significantly higher for a cooking time of 120 min. Only some types of polyphenols had lower pancreatic lipase half-inhibition concentrations than orlistat when cooked. The pancreatic lipase of FPs (free polyphenols), BHPs (alkali-hydrolyzed soluble conjugated polyphenols), and ABPs (acid-hydrolyzed insoluble bound polyphenols) was the stronges when cooking for 80 min, and the pancreatic lipase inhibitory activity of AHPs and BBPs (alkali-hydrolyzed insoluble bound polyphenols) was strongest when cooking for 40 min. Pearson's correlation coefficient analysis revealed that the TPC was positively correlated with the TFC, the IC50 value of α-Glucosidase was negatively correlated with the IC50 value of pancreatic lipase, and redox activity was positively correlated with the TPC and TFC, respectively.

Evaluation of Cellulase, Pectinase, and Hemicellulase Effectiveness in Extraction of Phenolic Compounds from Grape Pomace

Grape pomace, the solid residue from winemaking, is a rich source of polyphenolic compounds with significant antioxidant properties. However, the efficient extraction of these valuable compounds remains a challenge. This study focuses on optimizing the conditions for the enzyme-assisted extraction of polyphenolic compounds from red grape pomace using cellulase, hemicellulase, and pectinase. The key variables investigated in this study were enzyme concentration, extraction time, and solid/liquid ratio. The results highlight the importance of selecting enzymes based on target compounds, as different enzymes were found to be more effective for specific phenolic fractions. Hemicellulase was most effective for phenolic acids, cellulase for catechins, and pectinase for anthocyanins. Enzyme-assisted extraction significantly increased the yield of phenolic compounds and resulted in higher total phenolic content and antioxidant activity compared to control samples treated with solid/liquid extraction without enzyme addition. These findings confirm that enzyme-assisted extraction is a promising approach for enhancing the recovery of polyphenolic compounds from grape pomace.

Effects of Pretreatment Methods on Gamma-Aminobutyric Acid Enrichment and Quality Improvement in Highland Barley Beverages

Gamma-aminobutyric acid (GABA) is an important neurotransmitter that promotes sleep and reduces anxiety, but its natural synthesis in the body is insufficient, necessitating dietary intake. This study utilized a combination of germination, the addition of active barley powder, and fermentation to enhance GABA content in an enzymatically hydrolyzed highland barley beverage. The samples were divided into five groups: highland barley (HB), germinated highland barley (GB), highland barley supplemented with another high-glutamic-acid decarboxylase-active highland barley powder TB13 (BT), germinated barley supplemented with TB13 (GBT), and germinated barley supplemented with TB13 followed by fermentation (GBTF). The results indicated that all the pretreatments significantly elevated GABA levels, with the GBT sample showing the highest GABA content, which was 2.4 times that of the HB sample. Germination had minimal impact on the taste and aroma of the beverage, while the addition of TB13 active barley powder caused only slight changes to the aroma. The GABA content in the GBTF sample was 2.2 times higher than in the HB sample, and the GBTF sample also exhibited the highest total phenolic content, demonstrating the strongest antioxidant and free-radical scavenging abilities. Furthermore, the GBTF treatment increased acidity, reduced bitterness, and significantly altered the flavor profile of the barley beverage, enhancing its overall quality and consumer appeal as a GABA-rich functional drink.

Combination of fermentation and enzymolysis enhances bioactive components and function of de-oiled rice bran

BACKGROUND

De-oiled rice bran (DORB), a substantial yet underutilized byproduct of rice processing, boasts a rich composition of active ingredients but suffers from limited application. Previous studies have indicated that enzymatic or fermentation treatments enhanced these active components. In this study, lactobacilli and complex enzymes were employed to co-treat DORB, involving the determination of the changes in active components and functionalities of DORB extract (DORBE) before and after this treatment.

RESULTS

Following fermentation-enzymolysis, the total phenol and total flavonoid contents in DORBE were significantly increased by 43.59% and 55.10%, reaching 19.66 and 34.34 g kg-1, respectively. Antioxidant tests in vitro demonstrated that the co-treatment enhanced the scavenging activities of DPPH, hydroxyl and ABTS radicals. Porcine intestinal epithelial cell experiments revealed that, compared to DORBE, the fermentation and enzymolysis DORBE (FDORBE) exhibited significantly improved cell viability and catalase activity as well as scavenging capacity for reactive oxygen species and malondialdehyde after induction by H2O2. Furthermore, FDORBE restored the decreased mRNA expression levels of Nrf2, HO-1 and NQO1 in the nuclear factor erythroid 2-related factor 2 (Nrf2) pathway stimulated by H2O2.

CONCLUSION

Fermentation-enzymolysis co-treatment increases the contents of bioactive components of DORBE and enhances its antioxidant capacity, leading to a better protection against intestinal disorders induced by oxidative stress, suggesting that this co-treatment is a rational and effective strategy to increase the value of grains and promotes the use of DORB as a functional feed in animal production. © 2024 Society of Chemical Industry.

Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu

This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu. A total of 39 polyphenols and organic acids in fermented Rubus chingii Hu were identified by UPLC-ESI-Q-TOF-MS/MS and 11 of them were quantitatively analyzed. After fermentation, the contents of all the detected polyphenol compounds, except for quercetin and ellagic acid, significantly increased (p < 0.05). Correlation analysis showed that protocatechuic acid and catechin played an important role in the antioxidant activity of fermented Rubus chingii Hu, while protocatechuic acid and hypericin played an important role in the α-amylase inhibition activity. This study indicated that Rubus chingii Hu could be applided as a potential meterial for the wine production, and has the potential to be a functional food for promoting health.

Nutritional and Phytochemical Profiling of Vicia faba L. var. Minor Seeds: a Multifaceted Exploration of Natural Antioxidants and Functional Food Potential

This study explores the nutritional and phytochemical profiling of twenty-three genotypes of Vicia faba L. var. minor seeds cultivated in the experimental field of the Arid Lands Institute of Medenine. Our comprehensive analysis encompasses fatty acid composition, sugar content, phytochemical composition, and antioxidant potential, providing a nuanced understanding of the seeds' nutritive quality. The investigation revealed substantial variations among genotypes, showcasing the potential for targeted nutritional enhancement. Quantification of total polyphenols, flavonoids, condensed tannins, and radical scavenging activities revealed average values of 16.46 mg GAE/g DW, 6.27 mg CTE/g DW, 0.47 mg CE/g DW, and 0.146 mM TEAC, respectively. Notably, the seeds exhibited a low tannin content, a desirable trait for animal feed applications. Liquid chromatography-mass spectrometry (LC-MS) was employed for the identification of phenolic compounds, unearthing the prevalence of quinic acid and flavanols, including catechin (+) and epicatechin. Sugar analysis identified the presence of glucose and sucrose, emphasizing the seeds' unique carbohydrate composition. Gas chromatography elucidated the fatty acid profile, spotlighting prominent components such as palmitic acid (13.87%), stearic acid (3.37%), oleic acid (27.66%), linoleic acid (45.83%), and linolenic acid (3.53%). The findings underscore the seeds' nutritive significance, positioning them as rich sources of natural antioxidants, fatty acids, and phenolic compounds. Moreover, the extracts' favorable tannin content positions them as potential candidates for functional food applications, showcasing their promise as sources of bioactive molecules with diverse applications.

Photoaging protective effect of enzyme extracted pomegranate peel against oxidative damage in UVB-irradiated HaCaT cells

In this study, the ultraviolet B (UVB)-induced skin photoaging inhibitory activity of pomegranate peel extract with increased ellagic acid content through enzymatic hydrolysis was evaluated in HaCaT cells. Among various enzymes, Viscozyme with high tannase and β-glucosidase activities was used, and 1.0 % Viscozyme was added to hydrolyze pomegranate peel for 2 h at 40°C to establish the optimal reaction conditions for high ellagic acid content. Subsequently, when cells were treated with enzyme extracted pomegranate peels (40 μg/mL), the gene expression of matrix metalloproteinases (MMP)-2 and 13, which play key role in skin elasticity and moisture, and the protein expression of MMP13 were downregulated compared to the UVB-control group (UVB-C). In addition, the protein expression levels of tissue inhibitors, metalloproteinase-1 and 2, and collagen type I alpha 1 were upregulated, the gene expression of hyaluronic acid synthase-1, and filaggrin significantly increased, and interleukin-1β increased by photoaging was decreased. Furthermore, compared to the UVB-C, there was a significant increase in the gene expression of superoxide dismutase-1 and glutathione peroxidase, which resulted in a decrease in reactive oxygen species and malondialdehyde levels. These results were confirmed to be due to the inhibition of the mitogen-activated protein kinase pathway and downregulation of the protein expression of phosphorylated extracellular signal-regulated kinase, c-Jun N-terminal kinase, and P38. In conclusion, pomegranate peel, from which ellagic acid was extracted using Viscozyme, showed a reactive oxygen species inhibitory effect in UVB-irradiated HaCaT cells and thus may have a significant potential as a cosmetic ingredient with anti-aging effects.

Recovery, Bioactivity, and Utilization of Bioactive Phenolic Compounds in Citrus Peel

Citrus peels are rich in bioactive phenolic compounds with various health effects including antioxidant, antiobesity, antiinflammatory, antihypertensive, antihypercholesterolemic, antimicrobial, antidiabetic, and anticarcinogenic activities. Both extractable and nonextractable phenolics are present in significant amounts in Citrus peel with diverse bioactivities. While extractable phenolics can be recovered from the fruit peels by conventional extraction methods, nonextractable phenolics remaining in the residues must be released from the cell matrix first by hydrolysis with acid, alkali, or enzymes. Novel processing technologies can help in improvement of extraction efficiency. Extreme process or medium conditions degrade phenolics and their bioactivity where encapsulation can be applied to improve their stability, solubility, and bioactivity. Citrus peel powder including ascorbic acid and dietary fiber besides phenolics or extracts therefrom can be used as functional food ingredients to extend shelf life and provide health benefits. In addition, phenolic extracts can be used as antioxidant and antimicrobial agents in active food packaging applications. Phenolic extracts have also a potential to be used as nutraceuticals and pharmaceuticals. In this review, phenolic compounds in different forms in Citrus peels, their recovery, bioactivity and possible applications for upcycling in the industry are presented.

Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling

This study investigated the effects of pineapple peel powder with varied chemical profiles and sonication-assisted polyphenol biotransformation during fermentation on the quality characteristics of yogurt products. It aimed at exploring the feasibility of sonication-assisted fermentation to enhance the physicochemical properties, control post-acidification, and improve antioxidant activities in yogurts fortified with polyphenol-rich pineapple peel powder. Targeted analysis showed that polyphenol-rich pineapple dietary fiber obtained by ultrasonication-assisted extraction (NPFU) exhibited the slowest rates of acidification, highest antioxidant capacity, and lowest degree of whey separation at 21.67 %. Sonication pretreatments significantly increased transformation of free phenolic acids derived from pineapple peel fiber during fermentation, particularly increasing the accumulation of ferulic acid, caffeic acid and 5-hydroxyflavone, revealing the positive effects of sonication-mediated fermentation in promoting the hydrolysis of conjugated phenolics into free fractions. Yogurts fortified with pineapple peel fiber displayed significantly higher antioxidant activities (p < 0.05) compared to those with pineapple peel whole powder, corresponding with the increased free phenolics. Non-targeted metabolomics analysis was employed to explore the mechanisms underlying the alleviated post-acidification by sonication-assisted fermentation during storage. Metabolomic profiling revealed that the bioactive components from pineapple peel extract significantly influenced the metabolism pathways of lactic acid bacteria particularly involving galactose metabolism, glycerophospholipid metabolism, closely associated with the acid production of the strains and the regulation of the post-acidification rates of yogurt during storage. These results confirmed the potential of ultrasound-assisted fermentation combined with the addition of pineapple dietary fiber to enhance yogurt quality, providing an innovative tool to develop future yogurt products with high marketability.

The role of bound polyphenols in the anti-obesity effects of defatted rice bran insoluble dietary fiber: An insight from multi-omics

Considering the high abundance of bound polyphenols (BP) in whole grain dietary fiber (DF), this study utilized multi-omics approach to evaluate the impact of BP of defatted rice bran insoluble DF (RIDF) in modulating obesity. Mice on high-fat diet were gavage-administered RIDF, BP-removed or formulated RIDF. The results indicated that DF significantly reduced serum total cholesterol, triglycerides, high-density and low-density lipoprotein cholesterol levels. Moreover, hepatic lipid accumulation and damage induced by high-fat diet were significantly ameliorated with DF intervention. The presence of BP increased the abundance of beneficial bacteria g_Akkermansia and g_Butyricicocus, as well as the expression of butyric acid/propionic acid. Furthermore, the expression of hepatic lipids and lipid-like molecules was significantly decreased under the combined intervention of BP and DF, and this was accompanied by alterations in genes related to lipid, sterol, and cholesterol metabolic biological processes. These findings suggest that BP contribute to the anti-obesity effects of DF.

Value-added biotransformation of agricultural byproducts by cellulolytic fungi: a review

Agricultural byproducts generally contain abundant bioactive compounds (e.g., cellulose/hemicellulose, phenolic compounds (PCs), and dietary fibers (DFs)), but most of them are neglected and underutilized. Owing to the complicated and rigid structures of agricultural byproducts, a considerable amount of bioactive compounds are entrapped in the polymer matrix, impeding their further development and utilization. In recent years, the prominent performance of cellulolytic fungi to grow and degrade agricultural byproducts has been applied to achieve efficient biotransformation of byproducts to high-value compounds, which is a green and sustainable strategy for the reutilization of agricultural byproducts. This review comprehensively summarizes recent progress in the value-added biotransformation of agricultural byproducts by cellulolytic fungi, including (1) direct utilization of agricultural byproducts for biochemicals and bioethanol production via a consolidated bioprocessing, (2) recovery and biotransformation of bounded PCs from agricultural byproducts for higher bioactive properties, as well as (3) modification and conversion of insoluble DF from agricultural byproducts to produce functional soluble DF. The functional enzymes, potential mechanisms, and metabolic pathways involved are emphasized. Moreover, promising advantages and current bottlenecks using cellulolytic fungi have also been elucidated, shedding further perspectives for sustainable and efficient reutilization of agricultural byproducts by cellulolytic fungi.

Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal

Gluten-free products lack bioactive compounds, while vegetable wastes from food manufacturing are still rich in nutrients. This study compared the antioxidants of gluten-free pastas enriched with vegetable by-products: the control formulation (66.7% rice and 33.3% fava bean flours) was enriched with 10% or 15% of tomato waste (TO) or defatted linseed cake (LI). Carotenoids, tocols, phenolics, and antioxidant capacity (ABTS and FRAP) were determined in the cooked pasta as well as in the soluble and insoluble fractions after in vitro gastro-intestinal digestion. The cooked enriched pastas showed higher levels of carotenoids (1.36-1.53 vs. 1.02 mg/kg DM), except for the LI-added samples, tocols (8.83-21.70 vs. 7.01 mg/kg DM), free polyphenols (218.1-258.6 vs. 200.9 mg/kg DM), bound polyphenols (132.7-177.6 vs. 101.9 mg/kg DM), and antioxidant capacity. Cooking augmented the carotenoids and free polyphenols in the enriched pastas, tocols in LI pastas and bound flavonoids in TO pastas. After digestion, the recoveries for soluble and insoluble fractions were 53% and 35% for carotenoids, 52% and 43% for tocols, 109% for free phenolic acids, 97% for free flavonoids, 93% for bound phenolic acids, and 100% for bound flavonoids. Bioaccessibility was the highest for free phenolic compounds, whereas carotenoids and tocols were partially available.

Honey Bioactive Molecules: There Is a World Beyond the Sugars

Honey's many bioactive compounds have been utilized historically to cure infectious diseases. Beneficial effects are its antiviral, antibacterial, anti-inflammatory, antioxidant, and immune-stimulating qualities. The bee species, geographic location, botanical origin, harvest season, processing, and storage conditions all affect honey's potential for therapeutic use. Honey contains a number of antioxidants and active compounds, such as polyphenols, which have been shown to have disease-preventive properties. Based on their origins, categories, and functions, the main polyphenols found in various honey varieties are examined in this review.

Liberated bioactive bound phenolics during in vitro gastrointestinal digestion and colonic fermentation boost the prebiotic effects of triticale insoluble dietary fiber

Phenolics in bound form extensively exist in cereal dietary fiber, especially insoluble fiber, while their release profile in gastrointestinal tract and contribution to the potential positive effects of dietary fiber in modulating gut microbiota still needs to be disclosed. In this work, the composition of bound phenolics (BPs) in triticale insoluble dietary fiber (TIDF) was studied, and in vitro gastrointestinal digestion as well as colonic fermentation were performed to investigate BPs liberation and their role in regulating intestinal flora of TIDF. It turned out that most BPs were unaccessible in digestion but partly released continuously during fermentation. 16 s rRNA sequencing demonstrated that TIDF possessed prebiotic effects by promoting anti-inflammatory while inhibiting proinflammatory bacteria alongside boosting SCFAs production and antioxidative BPs contributed a lot to these effects. Results indicated that TIDF held capabilities to regulate intestinal flora and BPs were important functional components to the health benefits of cereal dietary fiber.

Effects of Eurotium Cristatum on soybean (Glycine max L.) polyphenols and the inhibitory ability of soybean polyphenols on acetylcholinesterase under different conditions

Most phenolic compounds in beans exist in complex, insoluble binding forms that bind to cell wall components via ether, ester, or glucoside bonds. In the process of solid-state fermentation, Eurotium Cristatum can produce many hydrolase enzymes, such as α-amylase, pectinase, cellulase and β-glucosidase, which can effectively hydrolyze ether, ester or glucoside bond, release bound polyphenols, and increase polyphenol content in soybeans. When the fermentation conditions of soybean were fermentation time 12 days, inoculation amount 15% and initial pH 2, the content of free polyphenols in fermented soybean was 2.79 mg GAE/g d.w, which was 4.98 times that of unfermented soybean. The contents of bound polyphenols and total phenols in fermented soybean were 0.62 mg GAE/g d.w and 3.41 mg GAE/g d.w, respectively, which were 2.38 times and 4.16 times of those in unfermented soybean. At the same time, the inhibitory effect of free polyphenols in fermented soybean on acetylcholinesterase reached 91.51%. Thus, our results demonstrated that solid state fermentation and Eurotium Cristatum can be used as an effective way to increase soybean polyphenol content and combat Alzheimer's disease.

Investigating the hepato-protective properties of chamomile oil and olive leaves extracts against ribociclib-induced hepatotoxicity

A new approach to overcome or reduce these toxicities is by using antioxidants. Ribociclib, a CDK4/6 inhibitor used in the treatment of breast cancer, has been linked to hepatotoxicity and may contribute to the development of Hepatocellular carcinoma in rats. This Study aims to assess hepatoprotective effect of chamomile oil and olive leaf extracts against ribociclib-induced Hepatotoxicity in rats. A total of 40 adult male albino rats aged 9-10 weeks were utilized in this experiment. These rats were divided into four groups, (N=10). Group A (control) comprised normal rats administered 1 ml (10 ml/kg/day) of normal saline daily. Conversely, group B rats were administered 5 mg/kg Ribociclib (n = 10), while group C was administered 5 mg/kg Ribociclib with a 500 mg/kg/day dose of chamomile oil. Group D was given 5 mg \kg Ribociclib in combination with 200 mg/kg/day of olive leaves. After the trial, the animals were sacrificed, blood samples were collected for biochemical tests, and the liver tissue was processed for histological examination. The results of histology, and biochemistry parameter analysis, indicated that co-administration of Ribociclib and chamomile oil plays a decisive role in mitigating the hepatotoxicity result from Ribociclib-induced liver injuries in rats as demonstrated by histological and biochemical parameters.The levels of cholesterol and LDL in the blood were significantly lower (P < 0.01) after administering chamomile oil compared to the control group. The results of the current study demonstrated that the simultaneous use of chamomile oil and olive leaf extract significantly reduced the liver damage caused by Ribociclib and improved the lipid profile in Albino rats. Additionally, the use of chamomile extract notably lowered urea levels (p < 0.01), indicating a protective effect on the kidneys.

Impact of quinoa and food processing on gastrointestinal health: a narrative review

Due to exceptional nutritional quality, quinoa is an ideal candidate to solve food insecurity in many countries. Quinoa's profile of polyphenols, essential amino acids, and lipids make it ideal for digestive health. How the nutrient profile and bioavailability of quinoa metabolites differs across cooking methods such as heat, pressure, and time employed has yet to be elucidated. The objective of this review is to compile available research pertaining to the impact of various cooking methods on quinoa's nutritional properties with specific emphasis on how those properties affect gut health. Replacing small percentages of wheat flour with quinoa flour in baked bread increases the antioxidant activity, essential amino acids, fiber, minerals, and polyphenols. Extruding quinoa flour reduces amino acid, lipid, and polyphenol content of the raw seed, however direct quinoa and cereal grain extrudate comparisons are absent. Boiling quinoa leads to an increase of dietary fiber as well as exceptional retention of amino acids, lipids, and polyphenols. Baking and extruding with quinoa flour results in less optimal texture due to higher density, however minor substitutions can retain acceptable texture and even improve taste. Future research on quinoa's substitution in common processing methods will create equally desirable, yet more nutritious food products.

Recent advances in dietary polyphenols (DPs): antioxidant activities, nutrient interactions, delivery systems, and potential applications

Dietary polyphenols (DPs) have garnered growing interest because of their potent functional properties and health benefits. Nevertheless, the antioxidant capabilities of these substances are compromised by their multifarious structural compositions. Furthermore, most DPs are hydrophobic and unstable when subjected to light, heat, and varying pH conditions, restricting their practical application. Delivery systems based on the interactions of DPs with food constituents such as proteins, polypeptides, polysaccharides, and metal ions are being created as a viable option to improve the functional activities and bioavailability of DPs. In this review, the latest discoveries on the dietary sources, structure-antioxidant activity relationships, and interactions with nutrients of DPs are discussed. It also innovatively highlights the application progress of polyphenols and their green nutraceutical delivery systems. The conclusion drawn is that the various action sites and structures of DPs are beneficial for predicting and designing polyphenols with enhanced antioxidant attributes. The metal complexation of polyphenols and green encapsulation systems display promising outcomes for stabilizing DPs during food processing and in vivo digestion. In the future, more novel targeted delivery systems of DPs for nutrient fortification and intervention should be developed. To expand their usage in customized food products, they should meet the requirements of specific populations for personalized food and nutrition.

Machine Learning-Based Nanozyme Sensor Array as an Electronic Tongue for the Discrimination of Endogenous Phenolic Compounds in Food

The detection of endogenous phenolic compounds (EPs) in food is of great significance in elucidating their bioactivity and health effects. Here, a novel bifunctional vanillic acid-Cu (VA-Cu) nanozyme with peroxidase-like and laccase-like activities was successfully prepared. The peroxidase mimic behavior of VA-Cu nanozyme can catalyze 3,3',5,5'-tetramethylbenzidine (TMB) to generate oxidized TMB (oxTMB). Owing to the high reducing power of EPs, this process can be inhibited, and the degree of inhibition increases with the increase of reaction time. Additionally, owing to the outstanding laccase mimic behavior of the VA-Cu, it can facilitate the oxidation of various EPs, resulting in the formation of colored quinone imines, and the degree of catalysis increases with the increase of reaction time. Based on the interesting experimental phenomena mentioned above, a six-channel nanozyme sensor array (2 enzyme-mimic activities × 3 time points = 6 sensing channels) was constructed, successfully achieving discriminant analysis of nine EPs. In addition, the combination of artificial neural network (ANN) algorithms and sensor arrays has successfully achieved accurate identification and prediction of nine EPs in black tea, honey, and grape juice. Finally, a portable method for identifying EPs in food has been proposed by combining it with a smartphone.

Synergistic effects of superfine grinding and high hydrostatic pressure on the contents, distribution, digestive behaviors and antioxidant activities of polyphenols in barley leaves

Barley leaves (BLs) naturally contained abundant phenolics, most of which are hardly completely released from food matrix during gastrointestinal digestion. Superfine grinding (SFG) and high hydrostatic pressure (HHP) are generally used to treat the functional plants due to their effectiveness to cell wall-breaking and improvement of nutraceutical bioavailability. Thus, this study investigated the synergistic effects of SFG and HHP (100, 300, 500 MPa/20 min) on the bioaccessbility of typical phenolics in BLs during the simulated in-vitro digestion. The results demonstrated that the highest bioaccessbility (40.98%) was found in the ultrafine sample with HHP at 500 MPa. CLSM and SEM confirmed SFG led to microstructurally rapture of BLs. Moreover, the recovery index of ABTS radical scavenging activity and FRAP of HHP-treated ultrafine and fine BLs samples maximumly increased by 53.62% and 9.61%, respectively. This study is expecting to provide the theoretical basis to improve the consumer acceptance of BLs.

Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation

To evaluate the effects of bioaugmentation fermentation inoculated with one ester-producing strain (Wickerhamomyces anomalus ZX-1) and two strains of lactic acid bacteria (Lactobacillus plantarum CGMCC 24035 and Lactobacillus acidophilus R2) for improving the flavor of persimmon vinegar, microbial community, flavor compounds and metabolites were analyzed. The results of microbial diversity analysis showed that bioaugmentation fermentation significantly increased the abundance of Lactobacillus, Saccharomyces, Pichia and Wickerhamomyces, while the abundance of Acetobacter, Apiotrichum, Delftia, Komagataeibacter, Kregervanrija and Aspergillus significantly decreased. After bioaugmentation fermentation, the taste was softer, and the sensory irritancy of acetic acid was significantly reduced. The analysis of HS-SPME-GC-MS and untargeted metabolomics based on LC-MS/MS showed that the contents of citric acid, lactic acid, malic acid, ethyl lactate, methyl acetate, isocitrate, acetoin and 2,3-butanediol were significantly increased. By multivariate analysis, 33 differential metabolites were screened out to construct the correlation between the differential metabolites and microorganisms. Pearson correlation analysis showed that methyl acetate, ethyl lactate, betaine, aconitic acid, acetoin, 2,3-butanediol and isocitrate positively associated with Wickerhamomyces and Lactobacillus. The results confirmed that the quality of persimmon vinegar was improved by bioaugmentation fermentation.

Creating and characteristics of a novel biomacromolecules complex of pea protein isolated-tannic acid-magnesium ion

Pea protein isolate (PPI) was used as a carrier matrix to load tannic acid (TA) due to its multiple cavity structures and reaction sites, after that, magnesium ion (M) was further added to form more stable carrier structures. PPI was covalently bound with TA to form TA-PPI complexes in alkaline conditions, then M induced the aggregation of TA-PPI to produce M-TA-PPI complexes. TA mainly interacted with free amino groups and sulfhydryl groups of PPI, thereby decreasing their content in complexes. TA further decreased the α-helix content and increased the β-sheet and β-turn content in TA-PPI complexes correspondingly, nevertheless the M would decline these changes in M-TA-PPI complexes. As a result of binding, TA and M jointly increased the average molecular size of complexes. The higher TA addition amount (10-20 mg/g PPI) was conducive to the stronger intramolecular interactions (more hydrophobic interactions and disulfide bonds), gel structure (higher hardness value) and storage modulus in M-TA-PPI gels. Compared with TA-PPI complexes, M-TA-PPI complexes showed higher stability in gastric digestion and higher TA releasement and antioxidant capacity of its digesta in intestinal digestion. This kind of metal-phenolics-protein complexes may have potentials to be a stable and efficient carrier for loading gastric sensitive polyphenols.

Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives

Table olives are one of the most known fruit consumed as fermented food, being a fundamental component of the Mediterranean diet. Their production and consumption continue to increase globally and represent an important economic source for the producing countries. One of the most stimulating challenges for the future is the modernization of olive fermentation process. Besides the demand for more reproducible and safer production methods that could be able to reduce product losses and potential risks, producers and consumers are increasingly attracted by the final product characteristics and properties on human health. In this study, the contribution of microbial starters to table olives was fully described in terms of specific enzymatic and microbiological profiles, nutrient components, fermentation-derived compounds, and content of bioactive compounds. The use of microbial starters from different sources was tested considering their technological features and potential ability to improve the functional traits of fermented black table olives. For each fermentation assay, the effects of controlled temperature (kept at 20 °C constantly) versus not controlled environmental conditions (oscillating between 7 and 17 °C), as well as the consequences of the pasteurization treatment were tested on the final products. Starter-driven fermentation strategies seemed to increase both total phenolic content and total antioxidant activity. Herein, among all the tested microbial starters, we provide data indicating that two bacterial strains (Leuconostoc mesenteroides KT 5-1 and Lactiplantibacillus plantarum BC T3-35), and two yeast strains (Saccharomyces cerevisiae 10A and Debaryomyces hansenii A15-44) were the better ones related to enzyme activities, total phenolic content and antioxidant activity. We also demonstrated that the fermentation of black table olives under not controlled environmental temperature conditions was more promising than the controlled level of 20 °C constantly in terms of technological and functional properties considered in this study. Moreover, we confirmed that the pasteurization process had a role in enhancing the levels of antioxidant compounds.

Unveiling the potential of African fermented cereal-based beverages: Probiotics, functional drinks, health benefits and bioactive components

Traditionally, dairy products have been the primary medium for delivering probiotics to humans. However, despite their numerous health benefits, such as nutrient supply and prevention and treatment of certain diseases, there are limitations to their use in many regions, including Africa. These limitations arise from allergens, lactose intolerance, hypercholesterolemia effects, the need for vegetarian options, cultural food taboos against milk, and religious beliefs. As a result, research efforts worldwide have focused on probiotics with health benefits. To address this issue, an integrative approach has been adopted, consolidating ideas and concepts from various studies. Researchers have explored different food matrices to determine their potential as probiotic carriers, specifically emphasizing cereals and cereal products. Studies have revealed that traditional African fermented cereal-based beverages show promise as probiotic carriers due to the presence of probiotic organisms involved in the fermentation process. This presents an opportunity to utilize African cereal beverages to deliver. This review paper provides comprehensive information on probiotics, including their sources, types, health benefits, and delivery vehicles. Specifically, it highlights the challenges and prospects for developing and consuming cereal-based probiotics in Africa. This opens up new avenues for providing probiotic benefits to a broader African population and contributes to the advancement of probiotic research and development in the region.

Transformation of mulberry polyphenols by Lactobacillus plantarum SC-5: Increasing phenolic acids and enhancement of anti-aging effect

Fermentation can transform bioactive compounds in food and improve their biological activity. This study aims to explore the transformation of polyphenols in mulberry juice and the improvement of its anti-aging effect. The results demonstrated that Lactobacillus plantarum SC-5 transformed anthocyanin in mulberry juice into more phenolic acids, especially improved 2-hydroxy-3-(4-hydroxyphenyl) propanoic acid from 4.16 ± 0.06 to 10.07 ± 0.03. In the D-gal-induced mouse model, fermented mulberry juice significantly raised the abundance of Bifidobacteriaceae (303.7 %) and Lactobacillaceae (237.2 %) and Short-chain fatty acids (SCFAs) in intestine, further reducing the level of oxidative stress (12.3 %). Meanwhile, the expression of Sirtuin 1 (SIRT1) and Brain-derived neurotrophic factor (BDNF) increased, which protected the integrity of hippocampal tissue. Morris water maze results approved that fermented mulberry juice improved cognitive ability in aging mice (30.3 %). This study provides theoretical support for the view that fermentation is an effective means of developing functional foods.

Structural elucidation, binding sites exploration and biological activities of bound phenolics from Radix Puerariae Thomsonii

Radix puerariae thomsonii (RPT) contains many phenolics and exhibits various health benefits. Although the free phenolics in RPT have been identified, the composition and content of bound phenolics, which account for approximately 20% of the total phenolic content, remain unknown. In this study, 12 compounds were isolated and identified from RPT-bound phenolic extracts, of which 2 were novel and 6 were reported first in RPT. ORAC and PSC antioxidant activities of 12 compounds, as well as their effects on alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ALDH), α-glucosidase, and α-amylase were evaluated. Genistein exhibited the highest ORAC activity, while daidzin demonstrated superior PSC activity. Five compounds, including two new compounds, exhibited the ability to activate both ADH and ALDH. All the compounds except 4-hydroxyphenylacetic acid methyl ester and 2,4,4'-trihydroxydeoxybenzoin demonstrated inhibitory effects on α-glucosidase and α-amylase. Alkaline hydrolysis and stepwise enzymatic hydrolysis revealed that bound phenolics in RPT mainly exist within starch.

Gomes PW, Fernández-Ochoa Á, Simões Larraz Ferreira M. Overview of the Metabolite Composition and Antioxidant Capacity of Seven Major and Minor Cereal Crops and Their Milling Fractions

Cereal grains play an important role in human health as a source of macro- and micronutrients, besides phytochemicals. The metabolite diversity was investigated in cereal crops and their milling fractions by untargeted metabolomics ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) of 69 samples: 7 species (barley, oat, pearl millet, rye, sorghum, triticale, and wheat), 23 genotypes, and 4 milling fractions (husk, bran, flour, and wholegrain). Samples were also analyzed by in vitro antioxidant activity. UHPLC-MS/MS signals were processed using XCMS, and metabolite annotation was based on SIRIUS and GNPS libraries. Bran and husk showed the highest antioxidant capacity and phenolic content/diversity. The major metabolite classes were phenolic acids, flavonoids, fatty acyls, and organic acids. Sorghum, millet, barley, and oats showed distinct metabolite profiles, especially related to the bran fraction. Molecular networking and chemometrics provided a comprehensive insight into the metabolic profiling of cereal crops, unveiling the potential of coproducts and super cereals such as sorghum and millet as sources of polyphenols.

Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials

Third-generation snacks were developed from a triad of flours made up of chestnut, spelt, and chickpea flour. Optimal snack formulations and processing parameters have been established to ensure acceptable workability of the raw dough while protecting the bioactive components of the raw materials. The parameters examined were mixing time, speed, and temperature. The properties of the snack were evaluated by analyzing the expansion ratio, hardness, moisture content, and phenolic and volatile compounds. The optimal mixing conditions that ensure maximum expansion were a temperature of 30 °C, a speed of 30 rpm, and a time of 6 min. The results showed that the proper percentage of water and sodium bicarbonate was 35% and 2%, respectively, and that the developed snacks had an alveolar and homogeneous structure. The proposed approach brings several advantages, including the preservation of bioactive compounds during the production process. Furthermore, the mild operating conditions prevented the development of unwanted or unpleasant compounds, as confirmed by the analysis of volatile compounds. Therefore, this study opens new perspectives in the food industry, satisfying the growing demand for functional products and healthy snacks.