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Sharma N, Radha, Kumar M, Kumari N, Rais N, Pundir A, Anitha T, Balamurugan V, Senapathy M, Dhumal S, Natta S, Deshmukh VP, Kumar S, Pandiselvam R, Lorenzo JM, Mekhemar M. Beneath the rind: A review on the remarkable health benefits and applications of the wood apple fruit. Heliyon 2024; 10:e29202. [PMID: 38623209 PMCID: PMC11016700 DOI: 10.1016/j.heliyon.2024.e29202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 04/02/2024] [Accepted: 04/02/2024] [Indexed: 04/17/2024] Open
Abstract
Limonia acidissima Groff, commonly referred to as the Wood apple, is a tropical fruit belonging to Rutaceae family. Indigenous to Sri Lanka, India, and Myanmar, it is extensively cultivated throughout Southeast Asia. This fruit holds a profound historical significance in traditional medicine due to its exceptional nutritional and therapeutic attributes. Wood apple pulp is significantly abundant in β-carotene, a precursor to vitamin A, and contains a substantial amount of vitamin B, including riboflavin and thiamine, as well as trace amounts of ascorbic acid (vitamin C). Moreover health-benefitting properties associated with L. acidissima, such as, antioxidant, hepatoprotective, antimicrobial, neuroprotective, antidiabetic, anti-inflammatory, anti-spermatogenic, analgesic, antiulcer, and antihyperlipidemic properties, are attributed to a diverse range of phytochemicals. These encompass polyphenolic compounds, saponins, phytosterols, tannins, triterpenoids, coumarins, amino acids, tyramine derivatives, and vitamins. From the findings of the various studies, it was observed that wood apple fruit shows significant anticancer activity by inhibiting the proliferation of cancer. Furthermore, wood apple finds wide-ranging commercial applications in the formulation of ready-to-serve beverages, syrups, jellies, chutneys, and various other food products. In summary, this review highlights the nutritional and phytochemical constituents of wood apple, depicts its antioxidant, anti-inflammatory, and anti-diabetic capabilities, and explores its potential in value-added product development. Nevertheless, it is crucial to acknowledge that the molecular mechanisms supporting these properties remain an underexplored domain. To ensure the safe integration of wood apple fruit into the realms of the food, cosmetics, and pharmaceutical sectors, rigorous clinical trials, including toxicity assessments, are required. These endeavors hold the potential to promote innovation and contribute significantly to both research and industrial sectors.
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Affiliation(s)
- Niharika Sharma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - Neeraj Kumari
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Nadeem Rais
- Department of Pharmacy, Bhagwant University, Ajmer, 305004, India
| | - Ashok Pundir
- School of Mechanical and Civil Engineering, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - T. Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam, 625604, India
| | - V. Balamurugan
- Department of Agricultural Economics, Agricultural College and Research Institute, Madurai, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur, 416004, India
| | - Suman Natta
- ICAR—National Research Centre for Orchids, Pakyong, 737106, India
| | - Vishal P. Deshmukh
- Bharati Vidyapeeth (Deemed to be University), Yashwantrao Mohite Institute of Management, Karad, India
| | - Sunil Kumar
- Indian Institute of Farming Systems Research, Modipuram, 250110, India
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR – Central Plantation Crops Research Institute (CPCRI), Kasaragod, 671 124, Kerala, India
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
| | - Mohamed Mekhemar
- Clinic for Conservative Dentistry and Periodontology, School of Dental Medicine, Christian-Albrecht's University, 24105, Kiel, Germany
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Oboh G, Atoki AV, Ademiluyi AO, Ogunsuyi OB. African Jointfir (
Gnetum africanum
) and Editan (
Lasianthera africana
) leaf alkaloid extracts exert antioxidant and anticholinesterase activities in fruit fly (
Drosophila melanogaster
). Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023] Open
Affiliation(s)
- Ganiyu Oboh
- Department of Biochemistry Federal University of Technology Akure Nigeria
| | | | | | - Opeyemi B. Ogunsuyi
- Department of Biochemistry Federal University of Technology Akure Nigeria
- Department of Biomedical Technology Federal University of Technology Akure Nigeria
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Neo YT, Chia WY, Lim SS, Ngan CL, Kurniawan TA, Chew KW. Smart systems in producing algae-based protein to improve functional food ingredients industries. Food Res Int 2023; 165:112480. [PMID: 36869493 DOI: 10.1016/j.foodres.2023.112480] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/29/2022] [Accepted: 01/11/2023] [Indexed: 01/15/2023]
Abstract
Production and extraction systems of algal protein and handling process of functional food ingredients need to control several parameters such as temperature, pH, intensity, and turbidity. Many researchers have investigated the Internet of Things (IoT) approach for enhancing the yield of microalgae biomass and machine learning for identifying and classifying microalgae. However, there have been few specific studies on using IoT and artificial intelligence (AI) for production and extraction of algal protein as well as functional food ingredients processing. In order to improve the production of algal protein and functional food ingredients, the implementation of smart system is a must to have real-time monitoring, remote control system, quick response to sudden events, prediction and characterisation. Techniques of IoT and AI are expected to help functional food industries to have a big breakthrough in the future. Manufacturing and implementation of beneficial smart systems are important to provide convenience and to increase the efficiency of work by using the interconnectivity of IoT devices to have good capturing, processing, archiving, analyzing, and automation. This review investigates the possibilities of implementation of IoT and AI in production and extraction of algal protein and processing of functional food ingredients.
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Affiliation(s)
- Yi Ting Neo
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
| | - Wen Yi Chia
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
| | - Siew Shee Lim
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
| | - Cheng Loong Ngan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, Jalan Sunsuria, Bandar Sunsuria, 43900 Sepang, Selangor Darul Ehsan, Malaysia
| | | | - Kit Wayne Chew
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 62, Nanyang Drive, Singapore 637459, Singapore.
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Liu WL, Wu BF, Shang JH, Wang XF, Zhao YL, Huang AX. Moringa oleifera seed ethanol extract and its active component kaempferol potentiate pentobarbital-induced sleeping behaviours in mice via a GABAergic mechanism. PHARMACEUTICAL BIOLOGY 2022; 60:810-824. [PMID: 35587996 PMCID: PMC9122383 DOI: 10.1080/13880209.2022.2056207] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/25/2022] [Accepted: 03/16/2022] [Indexed: 06/15/2023]
Abstract
CONTEXT Moringa oleifera Lam. (Moringaceae) (MO) is an important food plant that has high nutritional and medical value. However, there is limited information on whether its seeds can improve sleep. OBJECTIVE This study investigated the effects of MO seed ethanol extracts (EEMOS) on sleep activity improvement and examined the underlying mechanisms. MATERIALS AND METHODS Male ICR mice were placed into six groups (n = 12) and treated as follows: Control (sodium carboxymethyl cellulose, 20 mL/kg), estazolam tablets (2 mg/kg), EEMOS (1, 2 g/kg) and kaempferol (1, 2 mg/kg). These samples were successively given intragastric for 14 d. Locomotor activity assay, pentobarbital-induced sleeping and pentetrazol-induced seizures tests were utilized to examine the sedative-hypnotic effects (SHE) of EEMOS. RESULTS Compared with the control group, the results revealed that EEMOS (2 g/kg) and KA (2 mg/kg) possessed good SHE and could significantly elevate the levels of γ-aminobutyric acid and reduce the levels of glutamic acid in the mouse hypothalamus (p < 0.05). Moreover, SHE was blocked by picrotoxin, flumazenil and bicuculline (p < 0.05). EEMOS (2 g/kg) and KA (2 mg/kg) significantly upregulated the protein expression levels of glutamic acid decarboxylase-65 (GAD65) and α1-subunit of GABAA receptors in the hypothalamus of mice (p < 0.05), not affecting glutamic acid decarboxylase-67 (GAD67) and γ2-subunit expression levels (p > 0.05). Additionally, they cause a significant increase in Cl- influx in human cerebellar granule cells at a concentration of 8 µg/mL (p < 0.05). DISCUSSION AND CONCLUSIONS These findings demonstrated that EEMOS could improve sleep by regulating GABAA-ergic systems, and encourage further clinical trials to treat insomnia.
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Affiliation(s)
- Wei-Liang Liu
- Yunnan Engineering Research Center of Fruit Wine, QuJing Normal University, QuJing, People’s Republic of China
| | - Bai-Fen Wu
- Yunnan University of Business Management, Kunming, People’s Republic of China
| | - Jian-Hua Shang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, People’s Republic of China
| | - Xue-Feng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yun-Li Zhao
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, People’s Republic of China
- Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming, People’s Republic of China
| | - Ai-Xiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
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Ashraf H, Butt MS, Iahtisham-Ul-Haq, Nadeem M, Aadil RM, Rusu AV, Trif M. Microencapsulated curcumin from Curcuma longa modulates diet-induced hypercholesterolemia in Sprague Dawley rats. Front Nutr 2022; 9:1026890. [PMID: 36276841 PMCID: PMC9583535 DOI: 10.3389/fnut.2022.1026890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 09/16/2022] [Indexed: 11/13/2022] Open
Abstract
Hypercholesterolemia is one of the major causes of cardiovascular ailments. The study has been conducted on the hypothesis that hypercholesterolemia can be modulated by microencapsulated curcumin due to its enhanced bioavailability. In this context, curcumin obtained from fresh rhizomes of Curcuma longa by conventional (CSE) and supercritical fluid (SFE) extractions, has been successfully microencapsulated using a mixture of gelatin and maltodextrin. The microencapsulated curcumin CSE&SFE, has been added as supplemented diet and has been resulted in maximum plasma concentration of curcumin at 100 min as 529.31 ± 8.73 and 405.23 ± 7.12 μg/mL, respectively compared to non-encapsulated turmeric powder used as control. During the bio evaluation trial, turmeric powder (3%), microencapsulated curcuminCSE (1%) and microencapsulated curcuminSFE (0.5%) were provided to designate rat groups categorized by normal; N1, N2, and N3 and hypercholesterolemic; H1, H2, and H3 conditions, respectively. The incorporation of microencapsulated curcuminSFE in the supplemented diet caused a reduction in serum cholesterol, low density lipoprotein (LDL) and triglycerides, athrogenic index (AI) and cardiac risk ration (CRR) as 5.42 and 12.81%, 7.25 and 15.42%, 3.17 and 9.38%, 15.38 and 29.28%, and 10.98 19.38% in normo- and hypercholesterolemic rat groups. Additionally, high-density lipoprotein (HDL) and anti-atherogenic index (AAI) indicated a significant increase in all treated rat groups. Conclusively, the inclusion of turmeric and curcumin microencapsulates in the dietary module has been proven effective to alleviate hyperlipidemia. Therefore, the present study is proven that curcumin absorption via the gastrointestinal tract and its stability toward metabolization in the body increased via microencapsulation using maltodextrin and gelatin. Microencapsulated curcumin reaches the target site via oral administration because of sufficient gastrointestinal residence period and stability in the digestive tract.
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Affiliation(s)
- Humaira Ashraf
- Department of Food Science and Technology, Jinnah University for Women, Karachi, Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Iahtisham-Ul-Haq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan,*Correspondence: Iahtisham-Ul-Haq,
| | - Muhammad Nadeem
- Institute of Human Nutrition and Dietetics, Gulab Devi Educational Complex, Lahore, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania,Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania,Alexandru Vasile Rusu,
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (Centiv) GmbH, Syke, Germany,Monica Trif,
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6
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Jain N, Radhakrishnan A, Kuppusamy G. Review on nutraceuticals: phase transition from preventive to protective care. JOURNAL OF COMPLEMENTARY & INTEGRATIVE MEDICINE 2022; 19:553-570. [PMID: 35436045 DOI: 10.1515/jcim-2022-0026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 03/18/2022] [Indexed: 06/14/2023]
Abstract
Nutraceuticals are essential for healthcare which is an alternative medicine that has gained popularity in recent years. Nutraceuticals consist of nutrients, herbals, and dietary supplements, which make them useful in preserving and promoting health, fighting illness, and improving overall quality of life. Its success or failure will be determined by its rapid expansion, research advances, lack of standards, marketing enthusiasm, quality assurance, and regulations. Nutraceuticals have been used in different regions under different names/categories. however, globally there are no stringent pharmaceutical standards for nutraceutical health products till date, but slowly regulators are paying attention on it. Nutraceuticals can be broadly classified according to it clinical significance, source and therapeutic effects. Nutraceuticals and functional foods have grown to be a multibillion-dollar business worldwide in recent years and personalization is the emerging approach to deliver the best therapeutic effect in future. This review carries extensive information about nutraceutical history, classification, regulatory aspects and industrial perspective.
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Affiliation(s)
- Nishakumari Jain
- Department of Pharmaceutics, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Ooty, Nilgiris, Tamilnadu, India
| | - Arun Radhakrishnan
- Department of Pharmaceutics, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Ooty, Nilgiris, Tamilnadu, India
| | - Gowthamarajan Kuppusamy
- Department of Pharmaceutics, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Ooty, Nilgiris, Tamilnadu, India
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7
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Multi-Criteria Decision-Making Approach for Nutraceuticals Greener Applications: The Cynara cardunculus Case Study. SUSTAINABILITY 2021. [DOI: 10.3390/su132313483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Nutraceuticals are an ever-expanding market worldwide, facing the unstoppable transition towards a green economy. Developing economically feasible and sustainable alternatives to current raw materials for the extraction of nutraceuticals is, therefore, essential to reach these goals and, at the same time, achieve social and economic competitiveness. This paper intends to propose an economical and environmentally sustainable feedstock for chlorogenic acid (CGA) and inulin, whose current extraction from green coffee and chicory, respectively, is unsustainable. Our approach is based on the multi-criteria decision-making approach (MCDA), supported by the analytical hierarchy process (AHP), ranking the performance of competitor biomasses according to economic, social, and technological criteria. The results of this study highlight cardoon (Cynara cardunculus) as a promising raw material for the extraction of CGA and inulin in virtue of the high concentration, low-input growth regime, and the possibility of being grown on marginal lands. Nevertheless, cardoon biomass availability is currently scarce, extraction methods are underdeveloped, and consequently, the obtained product’s price is higher than the benchmark competitors. Policies and investments favoring sustainable cultivations could stimulate cardoon employment, linking economic advantages and land requalification while limiting phenomena such as desertification and food competition in the Mediterranean basin.
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Vlasenko I, Bandura V, Semko T, Fialkovska L, Ivanishcheva O, Palamarchuk V. Innovative approaches to the development of a new sour milk product. POTRAVINARSTVO 2021. [DOI: 10.5219/1688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks of the industry as a holistic system for the management and production of food ingredients and products are outlined. The work highlights the requirements for the quality and context of the functional product manufacture, the main criteria for the consumer choice, and positioning of products in the healthy lifestyle system. The topic covers the most common pro- and prebiotics, including strains. The unique food green microalgae Spirulina platensis as a source of biologically valuable components is proposed for industrial application. A technique for the production of the fermented milk drink based on buttermilk and spirulina as prebiotic was developed and scientifically substantiated. The protein contained in buttermilk is characterized by high nutritional value, exhibits functional properties and can significantly affect the quality of the drink. To confirm this, the possibility of using buttermilk with different protein content from 2.9 to 3.2 to improve the structure of the clot in the composition of the drink and the content of spirulina from 10 to 20% was studied. As single criteria for optimizing the prescription composition of the drink at the different protein content of buttermilk used indicators of product quality - acidity, degree of syneresis, organoleptic parameters. The optimal values of the individual criteria are obtained in different ranges of protein content 3 times 1-2-2; sample 2-3.0; sample 3-3.2%, which allows you to get recommendations for the formulation of a new type of drink.
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Kaur R, Sood A, Kanotra M, Arora S, Subramaniyan V, Bhatia S, Al-Harrasi A, Aleya L, Behl T. Pertinence of nutriments for a stalwart body. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:54531-54550. [PMID: 34435290 PMCID: PMC8387096 DOI: 10.1007/s11356-021-16060-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 08/16/2021] [Indexed: 05/11/2023]
Abstract
Nutrition plays a significant role in the prevention and treatment of common diseases. Some superb dietary choices such as functional foods and nutriments can surely help fight against certain diseases and provide various advantages to an individual's health. Plants have been regarded as a primary source of highly effective conventional drugs leading to the development of potential novel agents, which may boost the treatment. Growing demand for functional foods acts as an aid for the producers to expand in agriculture and pave the way for innovation and research by the nutraceutical industry. The given review highlights how various functional foods such as tomatoes, chocolates, garlic and flaxseed are currently being defined, their sources, benefit in treating various ailments and the challenges with their use.
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Affiliation(s)
- Rajwinder Kaur
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | - Ankita Sood
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | - Muskan Kanotra
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | - Sandeep Arora
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | | | - Saurabh Bhatia
- Amity Institute of Pharmacy, Amity University, Gurugram, Haryana, India
- Natural & Medical Sciences Research Centre, University of Nizwa, Birkat Al Mauz, Nizwa, Oman
| | - Ahmed Al-Harrasi
- Natural & Medical Sciences Research Centre, University of Nizwa, Birkat Al Mauz, Nizwa, Oman
| | - Lotfi Aleya
- Chrono-Environment Laboratory, UMR CNRS 6249, Bourgogne Franche-Comté University, Besançon, France
| | - Tapan Behl
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India.
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Dery B, Zaixiang L. Scanning Electron Microscopy (SEM) as an Effective Tool for Determining the Morphology and Mechanism of Action of Functional Ingredients. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1939368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Bede Dery
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Lou Zaixiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Arooj M, Imran S, Inam‐ur‐Raheem M, Rajoka MSR, Sameen A, Siddique R, Sahar A, Tariq S, Riaz A, Hussain A, Siddeeg A, Aadil RM. Lotus seeds ( Nelumbinis semen) as an emerging therapeutic seed: A comprehensive review. Food Sci Nutr 2021; 9:3971-3987. [PMID: 34262752 PMCID: PMC8269573 DOI: 10.1002/fsn3.2313] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 04/15/2021] [Accepted: 04/15/2021] [Indexed: 12/22/2022] Open
Abstract
Nelumbinis semen is commonly known as lotus seeds that have been used as a vegetable, functional food, and medicine for 7,000 years. These are low caloric, a rich source of multiple nutrients and bioactive constituents, which make it a unique therapeutic food. N. semen plays an important part in the physiological functions of the body. Nowadays, people are more conscious about their health and desire to treat disease naturally with minimal side effects. So, functional foods are getting popularity due to a wide range of essential constituents, which are associated to decrease the risk of chronic diseases. These bioactive compounds from seeds are involved in anti-adipogenic, antioxidant, antitumor, cardiovascular, hepato-protective, anti-inflammatory, anti-fertility, anti-microbial, anti-viral, hypoglycemic, etc. Moreover, the relationship between functional compounds along with their mechanism of action in the body, their extraction from the seeds for further research would be of great interest.
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Affiliation(s)
- Muzalfa Arooj
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Saira Imran
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | | | - Aysha Sameen
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Rabia Siddique
- Department of ChemistryGovernment College UniversityFaisalabadPakistan
| | - Amna Sahar
- Department of Food EngineeringUniversity of AgricultureFaisalabadPakistan
| | - Shiza Tariq
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Ayesha Riaz
- Institute of Home SciencesUniversity of AgricultureFaisalabadPakistan
| | - Abid Hussain
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Azhari Siddeeg
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
| | - Rana Muhammad Aadil
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
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12
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Chen H, Zhang Y, Hua Y, Tian Y, Wang H, Xu Z, Tan X, Shen Y, Yang J. Development of a group-specific antibody-based immunoassay method for simultaneously detecting sildenafil-like adulterants in herbal spirit drinks. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:892-903. [PMID: 33938398 DOI: 10.1080/19440049.2021.1905185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Phosphodiesterase type 5 (PDE-5) inhibitors are commonly used to treat erectile dysfunction. There is a problem with synthesis and illegal use of a wide range of analogues of the licenced drugs and a simple class-wide analytical method is required. In this work, based on structural modelling, we developed an immunological method using norneovardenafil as a hapten as it contains only the general sub-structure and the common features of sildenafil-like adulterants, such as hydrophobic centres, hydrogen-bond donor atoms and hydrogen-bond acceptor atoms. Thus theoretically it could induce production of antibody which could recognise multiple sildenafil-like adulterants. By immunising rabbits, a group-specific polyclonal antibody was obtained with the desired broad-spectrum molecular recognition performance against sildenafil-like adulterants. Then, an indirect competitive enzyme-linked immunosorbent assay (icELISA) was developed for the detection of sildenafil-like adulterants in herbal spirit drinks. Under the optimised conditions, the icELISA method showed broad linear ranges for acetildenafil, sildenafil and vardenafil respectively of 0.7 to 27.7 μg/kg, 1.0 to 70.7 μg/kg and 1.5 to 22.7 μg/kg, with half-maximal inhibition concentration (IC50) values of 4.5 μg/kg, 8.3 μg/kg and 5.7 μg/kg, respectively. For eleven herbal spirit drinks, there was good agreement between total levels of sildenafil-like adulterants measured by icELISA and levels of each of four individual adulterants determined by LC-MS/MS. In short, the developed icELISA can be employed for rapid and simple screening for adulteration of herbal spirit drinks with sildenafil-like compounds.
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Affiliation(s)
- Haoyu Chen
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou, P. R. China
| | - Yongyi Zhang
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou, P. R. China
| | - Yantao Hua
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou, P. R. China
| | - Yuanxin Tian
- Guangdong Provincial Key Laboratory of New Drug Screening, School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, P. R. China
| | - Hong Wang
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou, P. R. China
| | - Zhenlin Xu
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou, P. R. China
| | - Xuecai Tan
- College of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning, China
| | - Yudong Shen
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou, P. R. China
| | - Jinyi Yang
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou, P. R. China
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Alañón ME, Ivanović M, Pimentel-Mora S, Borrás-Linares I, Arráez-Román D, Segura-Carretero A. A novel sustainable approach for the extraction of value-added compounds from Hibiscus sabdariffa L. calyces by natural deep eutectic solvents. Food Res Int 2020; 137:109646. [PMID: 33233225 DOI: 10.1016/j.foodres.2020.109646] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 07/31/2020] [Accepted: 08/24/2020] [Indexed: 01/08/2023]
Abstract
Hibiscus sabdariffa L. is widely acknowledged as an important source of value-added compounds as natural pigments and bioactive compounds whose isolation is of great interest in food industry. Due to the incessant demand of green extraction procedures, NADESs have emerged in the last years as new green solvents alternative to the conventional organic ones. The feasibility of NADESs for the extraction of value-added compounds of H. sabdariffa has been assessed in this work for the first time. An extraction technique based on microwave assisted extraction (MAE) and the use of NADESs was proposed testing different deep eutectic solvents based on choline chloride (ChCl). Among them, oxalic acid based NADES exhibited a great selectivity for anthocyanins in particular as well as higher extraction yields of bioactive compounds was also observed, even greater than those observed by methanol. The effect of extraction variables such as liquid-solid ratio, temperature and water percentage were studied by Box-Behnken design and a response surface methodology. The statistical program pointed out the liquid-solid ratio of 1:30 mL mg-1, temperature of 75 °C and a water percentage of 55% as the conditions to maximize extraction within the experimental domain. Hence, NADES composed by oxalic acid and choline chloride resulted to be an effective green alternative tailor-made solvent to carry out selective extractions of value-added compounds from H. sabdariffa.
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Affiliation(s)
- M Elena Alañón
- Area of Food Science and Technology, Department of Analytical Chemistry and Food Science, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento 37, Bioregión Building, 18016 Granada, Spain.
| | - Milena Ivanović
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia
| | - Sandra Pimentel-Mora
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento 37, Bioregión Building, 18016 Granada, Spain
| | - Isabel Borrás-Linares
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento 37, Bioregión Building, 18016 Granada, Spain
| | - David Arráez-Román
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento 37, Bioregión Building, 18016 Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento 37, Bioregión Building, 18016 Granada, Spain
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STUDY OF THE INFLUENCE OF MEALS OF WHEAT AND OAT GERMS AND WILD ROSE FRUITS ON THE FERMENTING MICROFLORA ACTIVITY OF RYE-WHEAT DOUGH. EUREKA: LIFE SCIENCES 2020. [DOI: 10.21303/2504-5695.2020.001114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20 %, and also ones of wild rose fruits (WRFM) in amount 2…6 % of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to establish an influence of the experimental supplements on main microbiological processes in it.
It has been established, that adding experimental meals favors the activation of bakery yeast. At introducing WGM, OGM and WRFM, its lifting force grows by 16.0–54.0, 6.0–18.0, 10.0–44.0 % respectively, and zymase and maltase activity – by 16.0–53.3, 6.0–17.7 and 11.1–44.0 % and 18.8–55.0, 6.3 31.3 and 7.5–25.0 % respectively. It has been established, that there also takes place the activity increase of lactate bacteria in rye-wheat dough with adding meals of wheat, oat germs and wild rose fruits. It is possible at the expanse of adding an additional nutritive medium with the supplements.
Such action of enriching raw materials on the microflora favors intensification of alcoholic and lactate fermentation that is established by data of acid accumulation and gas formation in rye-wheat dough. The counted indices at introducing WGM, OGM, WRFM increase by 39.0, 27.8, 33.9 % and 18.2, 13.6, 16.7 % respectively.
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Daliri EB, Choi S, Cho B, Jo HY, Kim S, Chelliah R, Rubab M, Kim J, Oh H, Lee O, Oh D. Biological activities of a garlic- Cirsium setidens Nakai blend fermented with Leuconostoc mesenteroides. Food Sci Nutr 2019; 7:2024-2032. [PMID: 31289650 PMCID: PMC6593477 DOI: 10.1002/fsn3.1032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 02/19/2019] [Accepted: 02/25/2019] [Indexed: 01/17/2023] Open
Abstract
In this study, we investigated the antioxidant- and immune-stimulating activities of various garlic-Cirsium setidens Nakai blends (fermented and unfermented). The levels of S-allyl cysteine increased by 2.5 times while pectolinarigenin (an anti-inflammatory compound) increased about six times (from 1.1 ± 0.04 mg/g to 6.70 ± 0.12 mg/g) after the garlic-Cirsium setidens Nakai (80:20%, respectively) blend (S4) was fermented with Leuconostoc mesenteroides KCTC 13302. The ferric reducing ability and DPPH radical scavenging activities of all the samples increased significantly after fermentation. Ethanolic extracts of the fermented samples significantly enhanced RAW 264.7 macrophage proliferation in a dose-dependent manner and induced nitric oxide production. Among the samples, S6 and S8 stimulated the highest levels of nitric oxide (NO) production. S6 significantly induced proinflammatory cytokines TNF-α and IL-1β as well as an anti-inflammatory cytokine IL-10 relative to control. Since the resolution of an infection would require a harmonized interplay of proinflammatory factors and anti-inflammatory cytokines, consumption of S6 could be helpful in promoting health.
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Affiliation(s)
| | - Sun‐Il Choi
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Bong‐Yeon Cho
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Hyeon Yeong Jo
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Se‐Hun Kim
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Ramachandran Chelliah
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Momna Rubab
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Joong‐Hark Kim
- Erom R&D CenterErom Co., LtdChuncheon‐si, Gangwon‐doSouth Korea
| | - Hyun‐Taek Oh
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
- Erom R&D CenterErom Co., LtdChuncheon‐si, Gangwon‐doSouth Korea
| | - Ok‐Hwan Lee
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Deog‐Hwan Oh
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
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16
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Anastasova L, Petreska Ivanovska T, Petkovska R, Petrusevska-Tozi L. Concepts, benefits and perspectives of functional dairy food products. MAKEDONSKO FARMACEVTSKI BILTEN 2019. [DOI: 10.33320/maced.pharm.bull.2018.64.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns.
Milk and dairy products have been used in human nutrition for thousands of years, providing important nutrients for the human body such as proteins, fats and calcium. It is now widely recognized that in addition to their basic nutritive role they also exert functional properties beneficial for human health, so the development of functional dairy products is one of the fastest growing areas in the dairy industry as well as one of the largest sectors in the global market of functional foods.
This review provides a brief overview of the health benefits and the natural functionality of dairy products as well as the challenges together with the future perspectives of their application as delivery vehicles for beneficial compounds to the human body.
Keywords: functional foods, milk, dairy products
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Affiliation(s)
- Liljana Anastasova
- Institute of Applied Chemistry and Pharmaceutical Analysis, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 1000 Skopje, Republic of Macedonia
| | - Tanja Petreska Ivanovska
- Institute of Applied Biochemistry, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 10000 Skopje, Republic of Macedonia
| | - Rumenka Petkovska
- Institute of Applied Chemistry and Pharmaceutical Analysis, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 1000 Skopje, Republic of Macedonia
| | - Lidija Petrusevska-Tozi
- Institute of Applied Biochemistry, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 10000 Skopje, Republic of Macedonia
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Oh A, Daliri EBM, Oh DH. Screening for potential probiotic bacteria from Korean fermented soybean paste: In vitro and Caenorhabditis elegans model testing. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Abstract
The remarkable growth of therapeutic peptide development in the past decade has led to a large number of market approvals and the market value is expected to hit $25 billion by 2018. This significant market increase is driven by the increasing incidences of metabolic and cardiovascular diseases and technological advancements in peptide synthesis. For this reason, the search for bioactive peptides has also increased exponentially. Many bioactive peptides from food and nonfood sources have shown positive health effects yet, obstacles such as the need to implement efficient and cost-effective strategies for industrial scale production, good manufacturing practices as well as well-designed clinical trials to provide robust evidence for supporting health claims continue to exist. Several other factors such as the possibility of allergenicity, toxicity and the stability of biological functions of the peptides during gastrointestinal digestion would need to be addressed.
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Affiliation(s)
- Eric Banan-Mwine Daliri
- a Department of Food Science and Biotechnology , Kangwon National University , Chuncheon , South Korea
| | - Byong H Lee
- a Department of Food Science and Biotechnology , Kangwon National University , Chuncheon , South Korea.,b Department of Microbiology/Immunology , McGill University , Montreal , QC , H3A 2B4 , Canada
| | - Deog H Oh
- a Department of Food Science and Biotechnology , Kangwon National University , Chuncheon , South Korea
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