Composition and biological effects of goldenberry byproducts: an overview

Physalis peruwiana Fruits and Their Food Products as New Important Components of Functional Foods

Physalis peruviana is a native evergreen plant from the Andean region. It is also commonly known as goldenberry and gooseberry in English-speaking countries. P. peruviana fruit is a globose berry, yellowish in color, which has a pleasant smell and taste. In addition, fruits of this plant have been identified as a priority part for commercialization (also for their food products: wine, jam, and juice). The health benefits of P. peruviana are related to the content of various bioactive chemical compounds, including withanolides, phenolic compounds (especially flavonoids), alkaloids, sucrose ester, and others such as vitamins, especially carotenoids, and physalins. The aim of the present mini-review is to provide an overview of the beneficial potential of P. peruviana fruits and their food products, especially fruit juice, as important components of functional foods.

Effects of an Extract of Physalis Peruviana Linnaeus on the Expression of Inflammatory Markers in the Caco-2 Intestinal Epithelium-like Cell Line

Objective: Physalis Peruviana Linnaeus (PPL) is an herbaceous species characterized by a wide variety of bioactive compounds to which anti-inflammatory properties have been attributed. This makes this fruit a possible complementary therapy for diseases that involve chronic inflammation, such as inflammatory bowel diseases (IBD). In the present study, the effect of a PPL extract on the expression of inflammatory markers in the Caco-2 cell line was evaluated.

Methods: An in vitro gastric digest (50 g PPL pulp) was performed, obtaining an extract that was used to challenge Caco-2 cells for 24 and 72 hours. This extract was characterized by LC-MS/MS. Then, the relative mRNA expression of NF-kB, TLR4, IL-18 and MCP-1 was determined through qRT-PCR and the protein levels of TNF-α, IL-6, IL-8, IL-18 and MCP-1 through Luminex Immunoassay.

Results: From the characterization of the extract, compounds with bioactive potential such as isothiocyanates, indoles and coumarins were found. Treatment of Caco-2 cells with PPL extract (80 µg/ml), particularly for 72 hours, produced a reduction of IL-18 and MCP-1 mRNA expression (p < 0.01), in addition to IL-18 (p < 0.01), IL-8 (p < 0.0001) and MCP-1 (p < 0.01) protein levels, however, no effects on NF-kB p65 (p = 0.09) and TLR4 (p = 0.20) mRNA expression were observed.

Conclusion: The results obtained in this study open the possibility that the regular consumption of 50 g of PPL could constitute a possible complementary therapy for the treatment of IBD, improving the quality of life of these patients.

Effect of maturity on the phytonutrient composition of Cape gooseberry seeds (Physalis peruviana L.)

The seeds of Cape gooseberry (Physalis peruviana L.) remain as a by-product from juice production, but they can also be a potential resource of valuable nutrients. The objective of this study was to analyze the phytonutrient composition of the seeds isolated from fruit at two maturity stages unsuitable for regular realization (unripe and under-ripe), with the aim of identifying the possibility for utilization of such non-standard or discarded agricultural production. The results showed about 3-time lower oil content in the unripe seeds than in the under-ripe seeds (6.60% vs. 21.75%), but no significant differences in the content of protein (18.44% and 17.83%) and cellulose (26.63% and 26.14%). The total tocopherol content slightly decreased with the progress of fruit maturity (from 8354 mg/kg to 7118 mg/kg). Significant changes in the amino acid composition were found only with regard to aspartic acid, glutamic acid, tyrosine and methionine. The content of macro and micro minerals was lower in the under-ripe seeds (about 1.5-2-time). The results from this baseline study suggested that the seeds from both unripe and under-ripe fruit could also be considered for nutritive purposes (animal feed, food products).

Metabolic response to larval herbivory in three Physalis species

The Physalis genus includes species of commercial importance due to their ornamental, edible and medicinal properties. These qualities stem from their variety of biologically active compounds. We performed a metabolomic analysis of three Physalis species, i.e., P. angulata, P. grisea, and P. philadelphica, differing in domestication stage and cultivation practices, to determine the degree of inter-species metabolite variation and to test the hypothesis that these related species mount a common metabolomic response to foliar damage caused by Trichoplusia ni larvae. The results indicated that the metabolomic differences detected in the leaves of these species were species-specific and remained even after T. ni herbivory. They also show that each Physalis species displayed a unique response to insect herbivory. This study highlighted the metabolite variation present in Physalis spp. and the persistence of this variability when faced with biotic stressors. Furthermore, it sets an experimental precedent from which highly species-specific metabolites could be identified and subsequently used for plant breeding programs designed to increase insect resistance in Physalis and related plant species.

Natural withanolides, an update

Covering: March 2010 to December 2020. Previous review: Nat. Prod. Rep., 2011, 28, 705This review summarizes the latest progress and perspectives on the structural classification, biological activities and mechanisms, metabolism and pharmacokinetic investigations, biosynthesis, chemical synthesis and structural modifications, as well as future research directions of the promising natural withanolides. The literature from March 2010 to December 2020 is reviewed, and 287 references are cited.

Natural Antioxidants from Plant Extracts in Skincare Cosmetics: Recent Applications, Challenges and Perspectives

In recent years, interest in the health effects of natural antioxidants has increased due to their safety and applicability in cosmetic formulation. Nevertheless, efficacy of natural antioxidants in vivo is less documented than their prooxidant properties in vivo. Plant extracts rich in vitamins, flavonoids, and phenolic compounds can induce oxidative damage by reacting with various biomolecules while also providing antioxidant properties. Because the biological activities of natural antioxidants differ, their effectiveness for slowing the aging process remains unclear. This review article focuses on the use of natural antioxidants in skincare and the possible mechanisms underlying their desired effect, along with recent applications in skincare formulation and their limitations.

Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries

Revaluing agri-food waste to offer consumers bioactive compounds for a healthy diet is an important issue. In the present work, the antioxidant capacity (AC), total phenolic content (TPC) and phenolic compounds of pulp and bagasse of four Peruvian berries with UHPLC-DAD was determined. Elderberry (Sambucus peruviana Kunth) bagasse had a greater amount of TPC (4.87 ± 0.02 mg GAE/100 gfw) and AC (7.66 ± 0.04 and 7.51 ± 0.24 μmol TE/gfw in DPPH and ABTS, respectively) than the bagasse of the other berries, with a strong positive correlation between TPC and AC. Blueberry (Vaccinium floribundum Kunth) bagasse contains the highest amount of gallic acid (103.26 ± 1.59 μg/gfw), chlorogenic acid (1276.55 ± 1.86 μg/gfw), caffeic acid (144.46 ± 1.78 μg/gfw), epicatechin (1113.88 ± 1.82 μg/gfw) and p-coumaric acid (77.82 ± 1.92 μg/gfw). Elderberry (Sambucus peruviana Kunth) bagasse contains the highest amount of catechin (153.32 ± 0.79 μg/gfw). No significant differences were found in the content of chlorogenic acid and epicatechin of blackberry (Rubus roseus Poir). It was shown that the wastes of the four Amazonian berries have higher values of bioactive properties than their pulp, being the elderberry bagasse the one with the best properties.

Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oil

The chemical and thermal characteristics of goldenberry pomace oil (GPO) and goldenberry seed oil (GSO) were investigated. GPO and GSO contained high levels of unsaturated fatty acids (90.1% and 85.1%, respectively), and the major fatty acid was linoleic (62.0% and 72.8%, respectively). Additionally, GPO contained eleven triacylglycerol (TAG) species, three of which represented 82.7%, namely C54:6, C54:4 and C52:4, and trilinolein was the dominant one (35.5%). GSO contained nine TAG species, two of which represented 80.3%, namely C54:6 and C52:4, and trilinolein was dominant (53.3%). The DSC analysis of GPO and GSO revealed that three exothermal peaks were detected during cooling. Three endothermal peaks (one of which is exothermal for GSO) were detected during melting, and the most significant peaks occurred at low temperatures. FTIR spectra indicated that GPO and GSO did not contain peroxides or trans fatty acids, but they did contain low concentrations of free fatty acids.

What Does the Taste System Tell Us About the Nutritional Composition and Toxicity of Foods?

One of the distinctive features of the human taste system is that it categorizes food into a few taste qualities - e.g., sweet, salty, sour, bitter, and umami. Here, I examined the functional significance of these taste qualities by asking what they tell us about the nutritional composition and toxicity of foods. I collected published data on the composition of raw and unprocessed foods - i.e., fruits, endosperm tissues, starchy foods, mushrooms, and meats. Sweet taste is thought to help identify foods with a high caloric or micronutrient density. However, the sweetest foods (fruits) had a relatively modest caloric density and low micronutrient density, whereas the blandest foods (endosperm tissues and meats) had a relatively high caloric and high micronutrient density. Salty taste is thought to be a proxy for foods high in sodium. Sodium levels were higher in meats than in most plant materials, but raw meats lack a salient salty taste. Sour taste (a measure of acidity) is thought to signify dangerous or spoiled foods. While this may be the case, it is notable that most ripe fruits are acidic. Umami taste is thought to reflect the protein content of food. I found that free L-glutamate (the prototypical umami tastant) concentration varies independently of protein content in foods. Bitter taste is thought to help identify poisonous foods, but many nutritious plant materials taste bitter. Fat taste is thought to help identify triglyceride-rich foods, but the role of taste versus mouthfeel in the attraction to fatty foods is unresolved. These findings indicate that the taste system provides incomplete or, in some cases, misleading information about the nutritional content and toxicity of foods. This may explain why inputs from the taste system are merged with inputs from the other cephalic senses and intestinal nutrient-sensing systems. By doing so, we create a more complete sensory representation and nutritional evaluation of foods.