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Kim SH, Shim YY, Kim YJ, Reaney MJT, Chung MJ. Anti-Inflammatory Effects of Barley Sprout Fermented by Lactic Acid Bacteria in RAW264.7 Macrophages and Caco-2 Cells. Foods 2024; 13:1781. [PMID: 38891009 PMCID: PMC11172312 DOI: 10.3390/foods13111781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 05/25/2024] [Accepted: 06/04/2024] [Indexed: 06/20/2024] Open
Abstract
The anti-inflammatory effects of supernatants produced from sprouted barley inoculated with Lactiplantibacillus plantarum KCTC3104 (Lp), Leuconostoc mesenteroides KCTC3530 (Lm), Latilactobacillus curvatus KCTC3767 (Lc), or a mixture of these lactic acid bacteria were investigated using RAW264.7 macrophages. BLp and BLc, the lyophilized supernatants of fermented sprouted barley inoculated with Lp and Lc, respectively, effectively reduced the nitric oxide (NO) levels hypersecreted by lipopolysaccharide (LPS)-stimulated RAW264.7 and LPS-stimulated Caco-2 cells. BLp and BLc effectively reduced the NO levels in LPS-stimulated RAW264.7 macrophages, and these effects tended to be concentration-dependent. BLc and BLp also exhibited strong DPPH radical scavenging activity and immunostimulatory effects. BLp and BLc significantly suppressed the levels of NO and pro-inflammatory cytokines such as TNF-α, IL-1β, and IL-6 in LPS-stimulated RAW264.7 macrophages and LPS-stimulated Caco-2 cells, indicating their anti-inflammatory effects. These effects were greater than those of unfermented barley sprout (Bs). The functional components of Bs, BLp, and BLc were analyzed by HPLC, and it was found that lutonarin and saponarin were significantly increased in the fermented sprouted barley sample inoculated with Lp and Lc (BLp and BLc).
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Affiliation(s)
- Sang-Hyun Kim
- College of Veterinary Medicine and Institute of Animal Medicine, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Youn Young Shim
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.); (M.J.T.R.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea;
| | - Martin J. T. Reaney
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.); (M.J.T.R.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
| | - Mi Ja Chung
- Department of Food Science and Nutrition, College of Health Welfare, Gwangju University, Gwangju 61743, Republic of Korea
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Barathikannan K, Chelliah R, Vinothkanna A, Prathiviraj R, Tyagi A, Vijayalakshmi S, Lim MJ, Jia AQ, Oh DH. Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy. NPJ Sci Food 2024; 8:20. [PMID: 38555366 PMCID: PMC10981755 DOI: 10.1038/s41538-024-00258-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Accepted: 02/14/2024] [Indexed: 04/02/2024] Open
Abstract
There is a substantial rise in the global incidence of obesity. Brown rice contains metabolic substances that can help minimize the prevalence of obesity. This study evaluated nine brown rice varieties using probiotic fermentation using Pediococcus acidilacti MNL5 to enhance bioactive metabolites and their efficacy. Among the nine varieties, FBR-1741 had the highest pancreatic lipase inhibitory efficacy (87.6 ± 1.51%), DPPH assay (358.5 ± 2.80 mg Trolox equiv./100 g, DW), and ABTS assay (362.5 ± 2.32 mg Trolox equiv./100 g, DW). Compared to other fermented brown rice and FBR-1741 varieties, UHPLC-Q-TOF-MS/MS demonstrated significant untargeted metabolite alterations. The 17 most abundant polyphenolic metabolites in the FBR-1741 variety and 132 putative targets were assessed for obesity-related target proteins, and protein interaction networks were constructed using the Cystoscope software. Network pharmacology analysis validated FBR-1741 with active metabolites in the C. elegans obesity-induced model. Administration of FBR-1741 with ferulic acid improved lifespan decreased triglycerides, and suppressed the expression of fat-related genes. The enhanced anti-obesity properties of FBR-1741 suggest its implementation in obesity-functional food.
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Affiliation(s)
- Kaliyan Barathikannan
- Agricultural and Life Science Research Institute, Kangwon National University, Chuncheon, 24341, Korea
- Saveetha School of Engineering, Saveetha (SIMATS) University, Tamil Nadu, 600124, India
| | - Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, South Korea
- Kangwon Institute of Inclusive Technology (KIIT), Kangwon National University, Chuncheon, 24341, South Korea
| | - Annadurai Vinothkanna
- School of Life Sciences, Hainan University, 570228, Haikou, China
- Hainan General Hospital, Hainan Affiliated Hospital of Hainan Medical University, 570311, Haikou, China
| | | | - Akanksha Tyagi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, South Korea
| | - Selvakumar Vijayalakshmi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, South Korea
| | - Min-Jin Lim
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, South Korea
| | - Ai-Qun Jia
- Hainan General Hospital, Hainan Affiliated Hospital of Hainan Medical University, 570311, Haikou, China
| | - Deog- Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, South Korea.
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Chen L, Cui C, Wang Z, Che F, Chen Z, Feng S. Structural Characterization and Antioxidant Activity of β-Glucans from Highland Barley Obtained with Ultrasonic-Microwave-Assisted Extraction. Molecules 2024; 29:684. [PMID: 38338428 PMCID: PMC10856557 DOI: 10.3390/molecules29030684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
In order to efficiently extract β-glucan from highland barley (HBG) and study its structural characterization and antioxidant activity, ultrasonic-microwave-assisted extraction (UME) was optimized by the response surface method (RSM). Under the optimal extraction conditions of 25.05 mL/g liquid-solid ratio, 20 min ultrasonic time, and 480 W microwave intensity, the DPPH radical scavenging activity of HBG reached 25.67%. Two polysaccharide fractions were purified from HBG, namely HBG-1 and HBG-2. Structural characterization indicated that HBG-1 and HBG-2 had similar functional groups, glycosidic linkages, and linear and complex chain conformation. HBG-1 was mainly composed of glucose (98.97%), while HBG-2 primarily consisted of arabinose (38.23%), galactose (22.01%), and xylose (31.60%). The molecular weight of HBG-1 was much smaller than that of HBG-2. Both HBG-1 and HBG-2 exhibited concentration-dependent antioxidant activity, and HBG-1 was more active. This study provided insights into the efficient extraction of HBG and further investigated the structure and antioxidant activities of purified components HBG-1 and HBG-2. Meanwhile, the results of this study imply that HBG has the potential to be an antioxidant in foods and cosmetics.
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Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (C.C.); (Z.W.)
| | - Chunfeng Cui
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (C.C.); (Z.W.)
| | - Zhiheng Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (C.C.); (Z.W.)
| | - Fuhong Che
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong 810500, China; (F.C.); (Z.C.)
| | - Zhanxiu Chen
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong 810500, China; (F.C.); (Z.C.)
| | - Shengbao Feng
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong 810500, China; (F.C.); (Z.C.)
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Zhang Y, Li J, Xie J, Xue B, Li X, Gan J, Sun T. The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:506-511. [PMID: 37624567 DOI: 10.1007/s11130-023-01095-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/11/2023] [Indexed: 08/26/2023]
Abstract
The impact of food processing including baking, steaming and bread making, on the structure and hypoglycemic effect of oat β-glucan was studied. The structural analysis revealed the β-D-glucopyranosyl units of β-glucan was unchanged in aforementioned processing. The baking processing endowed β-glucan with increased molecular weight (Mw) and viscosity, which enhanced the capacity of β-glucan to delay starch digestion in vitro, such as the rapidly-digestible starch content decreased, the slowly-digestible and resistant starch content increased, and the glycemic index (GI) value decreased. Meanwhile, the inhibitory activity of β-glucan against α-glucosidase and α-amylase was enhanced by baking processing. By contrast, during steaming and bread making processing, β-glucan showed decreased Mw and viscosity, which accelerated starch digestion in vitro and reduced the inhibitory activity of β-glucan against α-glucosidase and α-amylase. Apart from that, baking processing promoted the physiological and antioxidant properties of β-glucan, but the properties decreased during steaming and bread making processing. The results suggest that oat raw materials can be treated with dry heat and high temperature, avoiding moist heat and fermentation treatments to maximize the hypoglycemic effect of β-glucan.
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Affiliation(s)
- Yi Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jinran Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Bin Xue
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Xiaohui Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jianhong Gan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Tao Sun
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
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Wang K, Song M, Mu X, Wu Z, Wu N, Zhang Y. Comparison and the lipid-lowering ability evaluation method discussion of Dendrobium officinale polysaccharides from different origins based on principal component analysis. Int J Biol Macromol 2023; 242:124707. [PMID: 37146861 DOI: 10.1016/j.ijbiomac.2023.124707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/07/2023] [Accepted: 04/28/2023] [Indexed: 05/07/2023]
Abstract
As typical acetylated glucomannans, Dendrobium officinale polysaccharides (DOPs) from different origins differ in their structural characteristics and some of their physicochemical properties. To rapidly select D. officinale plants, we systematically investigate the differences among DOPs from different origins and analyzed the structural characteristics, such as the degree of acetylation and monosaccharide composition; the physicochemical properties, such as solubility, water absorption and apparent viscosity; and the lipid-lowering activity of the obtained DOPs. Principal component analysis (PCA), a method for analyzing multiple variables, was used to analyze the relationship between the physicochemical and structural properties, and lipid-lowering activity. It was found that the structural and physicochemical characteristics had significant effects on lipid-lowering activity, and DOPs with a high degree of acetylation, high apparent viscosity and large D-mannose-to-d-glucose ratio were associated with greater lipid-lowering activity. Therefore, this study provides a reference for the selection and application of D. officinale.
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Affiliation(s)
- Kaiping Wang
- Hubei Key Laboratory of Nature Medicinal Chemistry and Resource Evaluation, Tongji Medical College of Pharmacy, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Mengzi Song
- Hubei Key Laboratory of Nature Medicinal Chemistry and Resource Evaluation, Tongji Medical College of Pharmacy, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Xu Mu
- Hubei Key Laboratory of Nature Medicinal Chemistry and Resource Evaluation, Tongji Medical College of Pharmacy, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Zhijing Wu
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China; Hubei Province Clinical Research Center for Precision Medicine for Critical Illness, 430030 Wuhan, PR China
| | - Niuniu Wu
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China; Hubei Province Clinical Research Center for Precision Medicine for Critical Illness, 430030 Wuhan, PR China
| | - Yu Zhang
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China; Hubei Province Clinical Research Center for Precision Medicine for Critical Illness, 430030 Wuhan, PR China.
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Guo W, Chen M, Cui S, Tang X, Zhang Q, Zhao J, Mao B, Zhang H. Dynamics changes in physicochemical properties, volatile metabolites, non-volatile metabolites, and physiological functions of barley juice during Bifidobacterium infantis fermentation. Food Chem 2023; 407:135201. [PMID: 36525807 DOI: 10.1016/j.foodchem.2022.135201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 10/20/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The purpose of this research was to explore the potential of Bifidobacterium infantis fermentation to modify the composition and physiological properties of barley juices. B. infantis JFM12 showed a potent capability to decrease the total sugar contents from 0.39 ± 0.01 mg/mL to 0.35 ± 0.01 mg/mL within 24 h of fermentation. The volatile metabolite profiles were enriched after B. infantis JFM12 fermentation, leading to the changes of 13 aldehydes, 11 ketones, 10 acids, 7 alcohols, and 6 esters. A total of 98 key non-volatile metabolites were identified in the barley juice between before and after B. infantis JFM12 fermentation, including 80 non-volatile metabolites that were remarkably increased and 18 non-volatile metabolites that were remarkably reduced. Furthermore, the antioxidant activities and lipase inhibitory activities of fermented barley juice were higher than those of unfermented barley juice. Overall, B. infantis JFM12 was beneficial in increasing the quality of barley juice.
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Affiliation(s)
- Weiling Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Minxuan Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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7
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Morales D. Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals. Pharmaceuticals (Basel) 2023; 16:ph16030460. [PMID: 36986559 PMCID: PMC10051131 DOI: 10.3390/ph16030460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 03/18/2023] [Indexed: 03/22/2023] Open
Abstract
Food and agro-industrial by-products provoke a great environmental and economic impact that must be minimized by adding value to these wastes within the framework of circular economy. The relevance of β-glucans obtained from natural sources (cereals, mushrooms, yeasts, algae, etc.), in terms of their interesting biological activities (hypocholesterolemic, hypoglycemic, immune-modulatory, antioxidant, etc.), has been validated by many scientific publications. Since most of these by-products contain high levels of these polysaccharides or can serve as a substrate of β-glucan-producing species, this work reviewed the scientific literature, searching for studies that utilized food and agro-industrial wastes to obtain β-glucan fractions, attending to the applied procedures for extraction and/or purification, the characterization of the glucans and the tested biological activities. Although the results related to β-glucan production or extraction using wastes are promising, it can be concluded that further research on the glucans’ characterization, and particularly on the biological activities in vitro and in vivo (apart from antioxidant capacity), is required to reach the final goal of formulating novel nutraceuticals based on these molecules and these raw materials.
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Affiliation(s)
- Diego Morales
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; or
- Departmental Section of Galenic Pharmacy and Food Technology, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain
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