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Bala R, Madaan R, Chauhan S, Gupta M, Dubey AK, Zahoor I, Brijesh H, Calina D, Sharifi-Rad J. Revitalizing allicin for cancer therapy: advances in formulation strategies to enhance bioavailability, stability, and clinical efficacy. NAUNYN-SCHMIEDEBERG'S ARCHIVES OF PHARMACOLOGY 2024; 397:703-724. [PMID: 37615709 DOI: 10.1007/s00210-023-02675-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Accepted: 08/12/2023] [Indexed: 08/25/2023]
Abstract
The main objective of this review is to highlight the therapeutic potential of allicin, a defense molecule in garlic known for its diverse health benefits, and address the key challenges of its bioavailability and stability. The research further aims to evaluate various formulation strategies and nanotechnology-based delivery systems that can resolve these issues and improve allicin's clinical efficacy, especially in cancer therapy. We conducted a comprehensive review of the available literature and previous studies, focusing on the therapeutic properties of allicin, its bioavailability, stability issues, and novel formulation strategies. We assessed the mechanism of action of allicin in cancer, including its effects on signaling pathways, cell cycle, apoptosis, autophagy, and tumor development. We also evaluated the outcomes of both in vitro and in vivo studies on different types of cancers, such as breast, cervical, colon, lung, and gastric cancer. Despite allicin's significant therapeutic benefits, including cardiovascular, antihypertensive, cholesterol-lowering, antimicrobial, antifungal, anticancer, and immune-modulatory activity, its clinical utility is limited due to poor stability and unpredictable bioavailability. Allicin's bioavailability in the gastrointestinal tract is dependent on the activity of the enzyme alliinase, and its stability can be affected by various conditions like gastric acid and intestinal enzyme proteases. Recent advances in formulation strategies and nanotechnology-based drug delivery systems show promise in addressing these challenges, potentially improving allicin's solubility, stability, and bioavailability. Allicin offers substantial potential for cancer therapy, yet its application is hindered by its instability and poor bioavailability. Novel formulation strategies and nanotechnology-based delivery systems can significantly overcome these limitations, enhancing the therapeutic efficacy of allicin. Future research should focus on refining these formulation strategies and delivery systems, ensuring the safety and efficacy of these new allicin formulations. Clinical trials and long-term studies should be carried out to determine the optimal dosage, assess potential side effects, and evaluate their real-world applicability. The comparative analysis of different drug delivery approaches and the development of targeted delivery systems can also provide further insight into enhancing the therapeutic potential of allicin.
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Affiliation(s)
- Rajni Bala
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | - Reecha Madaan
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | - Samrat Chauhan
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | - Malika Gupta
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | - Ankit Kumar Dubey
- iGlobal Research and Publishing Foundation, New Delhi, India
- Institute of Scholars, Chikmagalur, India
| | - Ishrat Zahoor
- Maharishi Markandeshwar College of Pharmacy, Maharishi Markandeshwar (Deemed to Be University), Mullana-Ambala, Haryana, 133207, India
| | - Hemavathi Brijesh
- Department of Biotechnology, School of Applied Sciences, REVA University, Bengaluru, Karnataka, India
| | - Daniela Calina
- Department of Clinical Pharmacy, University of Medicine and Pharmacy of Craiova, 200349, Craiova, Romania.
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Bains A, Sridhar K, Singh BN, Kuhad RC, Chawla P, Sharma M. Valorization of onion peel waste: From trash to treasure. CHEMOSPHERE 2023; 343:140178. [PMID: 37714483 DOI: 10.1016/j.chemosphere.2023.140178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 08/22/2023] [Accepted: 09/12/2023] [Indexed: 09/17/2023]
Abstract
Globally, fruits and vegetables are consumed as raw, processed, or as an additive, accounting for approximately 50% of total food wastage. Among the fruits and vegetables, onion is well known for its potential bioactive components; however, peels of onion are a major concern for the environmental health and food industries. Effective utilization methods for valorizing the onion peel should be needed to develop value-added products, which are more eco-friendly, cost-effective, and sustainable. Therefore, this review attempts to emphasize the conventional and emerging valorization techniques for onion peel waste to generate value-added products. Several vital applications including anticancerous, antiobesity, antimicrobial, and anti-inflammatory activities are thoroughly discussed. The findings showed that the use of advanced technologies like ultrasound-assisted extraction, microwave-assisted extraction, and enzymatic extraction, demonstrated improved extraction efficiency and higher yield of bioactive compounds, which showed the anticancerous, antiobesity, antimicrobial, and anti-inflammatory properties. However, in-depth studies are recommended to elucidate the mechanisms of action and potential synergistic effects of the bioactive compounds derived from onion peel waste, and to promote the sustainable utilization of onion peel waste in the long-term.
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Affiliation(s)
- Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore, 641021, India
| | - Brahma Nand Singh
- Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow, 226001, Uttar Pradesh, India
| | - Ramesh Chander Kuhad
- Sharda School of Basic Sciences and Research, Sharda University, Greater Noida - 201310, Uttar Pradesh, India; DPG Institute of Management and Technology, Sector-34, Gurugram - 122004, Haryana, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144411, Punjab, India.
| | - Minaxi Sharma
- CARAH ASBL, Rue Paul Pastur, 11, Ath, 7800, Belgium.
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Abubakar JO, Uchechi NC, Olayinka Abosede O, Oladimeji Samuel T. Role of oral phytogenic supplementation to protect cardiac, hepatic, nephrotic, and splenic oxidative stress in broiler chickens. Transl Anim Sci 2023; 7:txad106. [PMID: 37942178 PMCID: PMC10630048 DOI: 10.1093/tas/txad106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Accepted: 09/05/2023] [Indexed: 11/10/2023] Open
Abstract
This study investigated the effects of adding essential oils of garlic, ginger, turmeric, and cinnamon to drinking water on cardiac, hepatic, nephrotic, and splenic oxidative status of broiler chickens. A batch of 200 1-d old Arbo acre broiler chicks was administered with Control (Water: no additive), 30 ml/L of cinnamon, ginger, turmeric, or garlic essential oils in drinking water for 42 d. On day 43, three broiler chickens/replicates were sampled randomly, sacrificed, and eviscerated. The hearts, spleens, kidneys, and livers were excised and assayed for glutathione peroxidase, total antioxidant activity, catalase, superoxide dismutase, and lipid peroxidation using standard protocols. In spleen broiler chickens, all additive essential oils increased (P < 0.05) total antioxidant activity. Catalase, superoxide dismutase, and glutathione peroxidase significantly increased (P < 0.05) in garlic, ginger, and turmeric essential oils except cinnamon. In kidney broiler chickens, lipid peroxidation was significantly reduced (P < 0.05) in all the additive essential oils. Garlic, cinnamon, and ginger essential oils increased (P < 0.05) catalase, superoxide dismutase, and glutathione peroxidase in kidney broiler chickens. In liver broiler chickens, lipid peroxidation, and glutathione peroxidase were higher (P < 0.05) in cinnamon essential oil than other additive essential oils. Superoxide dismutase and catalase were higher (P < 0.05) in turmeric essential oils. In heart broiler chickens, all the additive essential oils significantly decreased (P < 0.05) lipid peroxidation and increased (P < 0.05) total antioxidant activity. In conclusion, oral garlic, turmeric, and ginger essential oils supplementation did not reduce lipid peroxidation in spleen, whereas cinnamon essential oil caused lipid peroxidation in liver of broiler chickens.
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Affiliation(s)
| | - Nwachukwu Chinwe Uchechi
- Department of Agricultural Science Education, School of Vocational and Technical Education, Alvan Ikoku Federal College of Education, Owerri, Nigeria
| | - Ojo Olayinka Abosede
- Department of Animal Production, Fisheries and Aquaculture, Kwara State University, Molete, Nigeria
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Cascajosa-Lira A, Medrano-Padial C, Pichardo S, de la Torre JM, Baños A, Jos Á, Cameán AM. Identification of in vitro metabolites of an Allium organosulfur compound and environmental toxicity prediction as part of its risk assessment. ENVIRONMENTAL RESEARCH 2023; 229:116001. [PMID: 37116679 DOI: 10.1016/j.envres.2023.116001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/21/2023]
Abstract
Propyl-propane-thiosulfonate (PTSO) is an organosulfur compound found inAllium spp. Due to its antioxidant and antimicrobial activities, PTSO has been proposed for applications in the agri-food sector, such as feed additive. However, its use with commercial purposes depends on its toxicity evaluation. The present work aimed to perform a pilot-study of toxicokinetic profile of PTSO combining in silico and in vitro techniques, important steps in the risk assessment process. In silico ecotoxicity studies were also performed considering the importance of the environmental impact of the compound before its commercial use. First, an analytical method has been developed and validated to determine the original compound and its metabolites by ultra-performance liquid chromatography-tandem mass spectrometry. The phase I and II metabolism of PTSO was predicted using Meta-Pred Web Server. For the phase I metabolism, rat (male and female) and human liver microsomes were incubated with PTSO and NADPH regeneration system. Furthermore, in the phase II, microsomes were incubated with PTSO and glutathione or uridine 5'- diphosphoglucuronic acid. The analysis revealed the presence of propylpropane thiosulfinate (PTS) originated by redox reaction in phase I, and two conjugates from the phase II: S-propylmercaptoglutathione (GSSP) and S-propylmercaptocysteine (CSSP). Additionally, considering the environmental fate of PTSO and its metabolites, the ADME parameters and the potential ecotoxicity were also predicted using in silico softwares. The results of the ecotoxicity in silico study evidenced that the metabolism induced the formation of detoxified metabolites from the parent compound, except for dimercaprol and 3-mercaptopropane1,2-diol. Further in vivo assays are needed to confirm this prediction.
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Affiliation(s)
- Antonio Cascajosa-Lira
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012, Seville, Spain
| | - Concepción Medrano-Padial
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012, Seville, Spain
| | - Silvia Pichardo
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012, Seville, Spain.
| | | | - Alberto Baños
- DMC Research Center, Camino de Jayena, 82, 18620, Granada, Spain
| | - Ángeles Jos
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012, Seville, Spain
| | - Ana M Cameán
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012, Seville, Spain
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Jiménez-Amezcua I, González-Prada A, Díez-Municio M, Soria AC, Ruiz-Matute AI, Sanz ML. Simultaneous microwave-assisted extraction of bioactive compounds from aged garlic. J Chromatogr A 2023; 1704:464128. [PMID: 37302253 DOI: 10.1016/j.chroma.2023.464128] [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: 03/31/2023] [Revised: 05/16/2023] [Accepted: 06/01/2023] [Indexed: 06/13/2023]
Abstract
In this work, the simultaneous extraction of bioactives (organosulfur compounds, such as S-allyl-L-cysteine (SAC), carbohydrates, such as neokestose and neonystose, and total phenolic compounds) from aged garlic has been optimized for the first time to obtain multifunctional extracts for further application as food ingredients. Analytical methods using liquid chromatography coupled to mass spectrometry (HPLC-MS) and by hydrophilic interaction liquid chromatography with evaporative light scattering detection (HILIC-ELSD) were also previously optimized. High sensitivity (limits of detection between 0.013 and 0.77 µg mL-1) and appropriate repeatability (< 12%) and accuracy (> 92%) for the analysis of bioactives were achieved. After selecting water as the extraction solvent and microwave-assisted extraction (MAE) as the most efficient technique, operation conditions were optimized using a Box-Behnken experimental design (60 min; 120 °C; 0.05 g mL-1; 1 cycle) to maximize the content of bioactives from different aged garlic samples. Regarding organosulfur compounds, only SAC (traces-2.32 mg g-1 dry sample) and cycloalliin (1.23-3.01 mg g-1 dry sample) were detected in all samples, while amino acids such as arginine (0.24-3.45 mg g-1 dry sample) and proline (0.43-3.91 mg g-1 dry sample) were, in general, the most abundant. Bioactive carbohydrates (from trisaccharides to nonasaccharides) were only detected in fresh garlic and aged garlic processed under mild conditions, whereas all garlic extracts showed antioxidant activity. The developed MAE methodology is shown as a successful alternative to other procedures for the simultaneous extraction of aged garlic bioactives intended by the food and nutraceutical industries, among others.
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Affiliation(s)
- I Jiménez-Amezcua
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain; Pharmactive Biotech Products SLU, Faraday, 7, Madrid 28049, Spain
| | - A González-Prada
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain
| | - M Díez-Municio
- Pharmactive Biotech Products SLU, Faraday, 7, Madrid 28049, Spain
| | - A C Soria
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain
| | - A I Ruiz-Matute
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain
| | - M L Sanz
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, Madrid 28006, Spain.
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Kurćubić VS, Stajić SB, Miletić NM, Petković MM, Dmitrić MP, Đurović VM, Heinz V, Tomasevic IB. Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration. Foods 2023; 12:foods12112100. [PMID: 37297346 DOI: 10.3390/foods12112100] [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: 03/27/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life.
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Affiliation(s)
- Vladimir S Kurćubić
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Slaviša B Stajić
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Nemanja M Miletić
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Marko M Petković
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Marko P Dmitrić
- Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Serbia
| | - Vesna M Đurović
- Department of Microbiology and Microbiological Biotechnology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Volker Heinz
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
| | - Igor B Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
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V González-de-Peredo A, Vázquez-Espinosa M, Espada-Bellido E, Ferreiro-González M, Carrera C, Palma M, F Barbero G. Application of Direct Thermal Desorption-Gas Chromatography-Mass Spectrometry for Determination of Volatile and Semi-Volatile Organosulfur Compounds in Onions: A Novel Analytical Approach. Pharmaceuticals (Basel) 2023; 16:ph16050715. [PMID: 37242498 DOI: 10.3390/ph16050715] [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: 03/07/2023] [Revised: 04/27/2023] [Accepted: 05/02/2023] [Indexed: 05/28/2023] Open
Abstract
The population is now more aware of their diets due to the connection between food and general health. Onions (Allium cepa L.), common vegetables that are minimally processed and grown locally, are known for their health-promoting properties. The organosulfur compounds present in onions have powerful antioxidant properties and may decrease the likelihood of developing certain disorders. It is vital to employ an optimum approach with the best qualities for studying the target compounds to undertake a thorough analysis of these compounds. In this study, the use of a direct thermal desorption-gas chromatography-mass spectrometry method with a Box-Behnken design and multi-response optimization is proposed. Direct thermal desorption is an environmentally friendly technique that eliminates the use of solvents and requires no prior preparation of the sample. To the author's knowledge, this methodology has not been previously used to study the organosulfur compounds in onions. Likewise, the optimal conditions for pre-extraction and post-analysis of organosulfur compounds were as follows: 46 mg of onion in the tube, a desorption heat of 205 °C for 960 s, and a trap heat of 267 °C for 180 s. The repeatability and intermediate precision of the method were evaluated by conducting 27 tests over three consecutive days. The results obtained for all compounds studied revealed CV values ranging from 1.8% to 9.9%. The major compound reported in onions was 2,4-dimethyl-thiophene, representing 19.4% of the total area of sulfur compounds. The propanethial S-oxide, the principal compound responsible for the tear factor, accounted for 4.5% of the total area.
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Affiliation(s)
- Ana V González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
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Kumar R, Kumar D. Comprehensive metabolomics and antioxidant activity of Allium species viz. Allium semenovii, A. sativum and A. cepa: An important spice. Food Res Int 2023; 166:112584. [PMID: 36914316 DOI: 10.1016/j.foodres.2023.112584] [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: 10/28/2022] [Revised: 02/02/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023]
Abstract
Allium is one of the most extensively consumed spices in most parts of the world. While Allium cepa and A. sativum have wide spread cultivation, A. semenovii is only found in high altitude areas. Increasing utilization of A. semenovii needs a comprehensive understanding of its chemo-information, and health benefits in comparison to well explored Allium species. The present study compared metabolome and antioxidant activity in tissues extracts (Ethanol, 50% ethanol and water) of leaves, roots, bulbs, and peels of the three Allium species. All samples showed significant polyphenols (TPC: 167.58-0.22 mg GAE/g and TFC: 164.86-2.2 mg QE/g) content with higher antioxidant activity in A. cepa and A. semenovii than A. sativum. UPLC-PDA based targeted polyphenol also showed highest content in A. cepa (peels, roots, and bulbs) and A. semenovii (leaves). Further, 43 diversified metabolites including polyphenols and sulphur containing compounds were identified using GC-MS and UHPLC-QTOF-MS/MS. The statistical analysis (Venn-diagram, Heatmap, stacked charts, PCA, PCoA) of identified metabolites in different samples revealed the similarities and discriminations among different species of Allium. The current finding illustrated potential of A. semenovii for utilisation in food and nutraceuticals.
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Affiliation(s)
- Rajender Kumar
- Chemical Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh 176061, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Dinesh Kumar
- Chemical Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh 176061, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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9
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Ma JH, Zhong Y, Zhou Y, Zhang Y, Feng XS. Organosulfur in food samples: Recent updates on sampling, pretreatment and determination technologies. J Chromatogr A 2023; 1689:463769. [PMID: 36610185 DOI: 10.1016/j.chroma.2022.463769] [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: 09/25/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
Organosulfur compounds (OSCs), mainly found in garlic, are the main biologically active substances for their pharmacological effects, including lowering of blood pressure and cholesterol, anti-cancer effect, liver protection, and anti-inflammatory. Efficient and sensitive pretreatment and determination methods of OSCs in different food matrices are of great significance. This review provides a comprehensive summary about the pretreatment and determination methods for OSCs in different food samples since 2010. Commonly used pretreatment methods, such as liquid-liquid extraction, microwave-assisted extraction, pressurized liquid extraction, liquid-liquid microextraction, solid phase extraction, dispersive solid phase extraction, solid-phase microextraction, and so on, have been summarized and overviewed in this paper. In particular, we discussed and compared various analysis methods including high performance liquid chromatography coupled with different detectors, gas chromatography-based methods, and few other methods. Finally, we tried to highlight the applicability, advantages and disadvantages of different pretreatment and analysis methods, and identified future prospects in this field.
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Affiliation(s)
- Jia-Hui Ma
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yang Zhong
- Department of Chemistry, School of Forensic Medicine, China Medical University, Shenyang 110122, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, 100021 China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Đorđevski N, Uba AI, Zengin G, Božunović J, Gašić U, Ristanović E, Ćirić A, Nikolić B, Stojković D. Chemical and Biological Investigations of Allium scorodoprasum L. Flower Extracts. Pharmaceuticals (Basel) 2022; 16:ph16010021. [PMID: 36678518 PMCID: PMC9865742 DOI: 10.3390/ph16010021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/20/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
This study was designed to investigate the impact of different extraction solvent systems on the chemical composition and biological activities of Allium scorodoprasum L. (Amaryllidaceae)-the medicinal plant that was traditionally used as a remedy in the medieval period in the Balkans. Targeted chemical analysis of nine different extracts was performed by UHPLC(-)HESI-QqQ-MS/MS. Antimicrobial and antibiofilm activities of the extracts were investigated on sixteen clinical isolates of bacteria, yeasts and dermatomycetes, all isolated from infected human skin and corneal formations. Cytotoxicity and wound-healing properties were tested on human immortalized keratinocytes (HaCaT cell line). Antioxidant activity was assessed by six different assays, while beneficial potential against certain neurodegenerative diseases and type 2 diabetes was determined in selected enzyme inhibition assays coupled with molecular modeling. The results showed that the obtained extracts were rich in phenolic compounds, especially flavonoid glycosides such as rutin and kaempferol 3-O-glucoside. All of the extracts showed antimicrobial, wound-healing, antioxidant and anti-enzymatic properties. This study is the first of its kind, linking the medieval medicinal use of wild-growing flowers of A. scorodoprasum with contemporary in vitro scientific approaches.
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Affiliation(s)
- Nikoleta Đorđevski
- Laboratory of Immunology, Institute of Microbiology, Medical Military Academy, Crnotravska 17, 11000 Belgrade, Serbia
| | - Abdullahi Ibrahim Uba
- Department of Molecular Biology and Genetics, Faculty of Engineering and Natural Sciences, Kadir Has University, 34083 Istanbul, Turkey
| | - Gokhan Zengin
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey
| | - Jelena Božunović
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - Elizabeta Ristanović
- Laboratory of Immunology, Institute of Microbiology, Medical Military Academy, Crnotravska 17, 11000 Belgrade, Serbia
| | - Ana Ćirić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - Biljana Nikolić
- University of Belgrade, Faculty of Biology, Studentski trg 16, 11000 Belgrade, Serbia
| | - Dejan Stojković
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
- Correspondence: ; Tel.: +381-112-078-419
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11
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Chadorshabi S, Hallaj-Nezhadi S, Ghasempour Z. Red onion skin active ingredients, extraction and biological properties for functional food applications. Food Chem 2022; 386:132737. [PMID: 35509169 DOI: 10.1016/j.foodchem.2022.132737] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 02/28/2022] [Accepted: 03/16/2022] [Indexed: 11/25/2022]
Abstract
Onion is an important vegetable in the world and the second most important vegetable crop after tomato.Hence, the onion waste, such as onion skin, is produced in abundance causing environmental problems. Due to its bioactive compounds, especially phenolics and flavonoids, red onion skin can be used through appropriate methods for producing value-added products. These phytochemicals are proven to prevent oxidative stress and broad spectrum of microorganisms beside having diverse beneficial biological properties. Extraction step is the most critical processing in making phytonutrient available. Various approaches including conventional and non-conventional technologies applied for extracting different compounds from red onion wastes was summarized in this study. To evaluate the industrial application potential, the use of natural bioactives derived from red onion skin for elaboration of various food systems has been also investigated.
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Affiliation(s)
- Sara Chadorshabi
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Somayeh Hallaj-Nezhadi
- Drug Applied Research Center & Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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12
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In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A Review. Foods 2022; 11:foods11172620. [PMID: 36076806 PMCID: PMC9455835 DOI: 10.3390/foods11172620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/05/2022] [Accepted: 08/25/2022] [Indexed: 11/25/2022] Open
Abstract
Organosulfur compounds (OSCs) are secondary metabolites produced by different Allium species which present important biological activities such as antimicrobial, antioxidant, anti-inflammatory antidiabetic, anticarcinogenic, antispasmodic, etc. In recent years, their use has been promoted in the agri-food industry as a substitute for synthetic preservatives, increasing potential accumulative exposure to consumers. Before their application in the food industry, it is necessary to pass a safety assessment as specified by the European Food Safety Authority (EFSA). This work reviews the scientific literature on OSCs regarding their in vitro toxicity evaluation following PRISMA guidelines for systematic reviews. Four electronic research databases were searched (Web of Science, Scopus, Science Database and PubMed) and a total of 43 works were selected according to predeterminate inclusion and exclusion criteria. Different data items and the risk of bias for each study were included. Currently, there are very few in vitro studies focused on investigating the potential toxicity of OSCs. Most research studies aimed to evaluate the cytotoxicity of OSCs to elucidate their antiproliferative effects focusing on their therapeutic aspects using cancer cell lines as the main experimental model. The results showed that diallyl disulfide (DADS) is the compound most studied, followed by diallyl trisulfide (DATS), diallyl sulfide (DAS), Allicin and Ajoene. Only 4 studies have been performed specifically to explore the safety of OSCs for agri-food applications, and genotoxicity studies are limited. More toxicity studies of OSCs are necessary to ensure consumers safety and should mainly be focused on the evaluation of genotoxicity and long-term toxicity effects.
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13
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Improvement of the Ultrasound-Assisted Extraction of Polyphenols from Welsh Onion ( Allium fistulosum) Leaves Using Response Surface Methodology. Foods 2022; 11:foods11162425. [PMID: 36010426 PMCID: PMC9407235 DOI: 10.3390/foods11162425] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/02/2022] [Accepted: 08/09/2022] [Indexed: 11/27/2022] Open
Abstract
Welsh onion (Allium fistulosum) leaves contain several bioactive compounds that can be extracted and used to develop new value-added products (e.g., functional foods and dietary supplements). In the current work, optimal ultrasound-assisted extraction (UAE) conditions to obtain extracts with high polyphenols content and DPPH (1,1-diphenyl-2-picrylhydrazil) scavenging activity were identified using response surface methodology. A complete 3k factorial design was used to evaluate the effect of different variables of the UAE (extraction temperature, time, and ethanol concentration) on the polyphenols content and the DPPH scavenging activity of the extracts. The best conditions for UAE to reach both the highest values of total polyphenols content (51.78 mg GAE/100 g) and DPPH scavenging activity (34.07 mg Trolox equivalents/100 g) were an extraction temperature of 60 °C, time of 10 min, and ethanol concentration of 70% v/v. The antioxidant activity of the extracts obtained at the optimal conditions was also evaluated by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) assays obtaining values of 155.51 ± 2.80 μM Trolox/100 g and 1300.21 ± 65.55 μM Trolox/100 g, respectively. Moreover, these extracts were characterized by UHPLC-ESI+-Orbitrap-MS analysis finding that cyanidin (6.0 mg/kg) was the phenolic compound found in the highest amount followed by quercetin-3-glucoside (4.4 mg/kg).
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14
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Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications: Antimicrobial, Mechanical, and Gas Barrier Properties. Polymers (Basel) 2022; 14:polym14122395. [PMID: 35745971 PMCID: PMC9229000 DOI: 10.3390/polym14122395] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/07/2022] [Accepted: 06/10/2022] [Indexed: 02/06/2023] Open
Abstract
Edible polymers such as polysaccharides, proteins, and lipids are biodegradable and biocompatible materials applied as a thin layer to the surface of food or inside the package. They enhance food quality by prolonging its shelf-life and avoiding the deterioration phenomena caused by oxidation, humidity, and microbial activity. In order to improve the biopolymer performance, antimicrobial agents and plasticizers are also included in the formulation of the main compounds utilized for edible coating packages. Secondary natural compounds (SC) are molecules not essential for growth produced by some plants, fungi, and microorganisms. SC derived from plants and fungi have attracted much attention in the food packaging industry because of their natural antimicrobial and antioxidant activities and their effect on the biofilm’s mechanical properties. The antimicrobial and antioxidant activities inhibit pathogenic microorganism growth and protect food from oxidation. Furthermore, based on the biopolymer and SC used in the formulation, their specific mass ratio, the peculiar physical interaction occurring between their functional groups, and the experimental procedure adopted for edible coating preparation, the final properties as mechanical resistance and gas barrier properties can be opportunely modulated. This review summarizes the investigations on the antimicrobial, mechanical, and barrier properties of the secondary natural compounds employed in edible biopolymer-based systems used for food packaging materials.
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15
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Diab HM, Elsayed B, Darweesh AF, Abdelhamid IA, Elwahy AHM. Synthesis of Novel Bis(Sulfanediyl) Bis(Tetrahydropyrimido[4,5 -b]Quinoline-4,6-Diones) Linked to Butenyl and Butynyl Spacers via Thioether Linkages. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2022.2083192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Hadeer M. Diab
- Department of Chemistry, Faculty of Science, Cairo University, Giza, Egypt
| | - Basma Elsayed
- Department of Chemistry, Faculty of Science, Cairo University, Giza, Egypt
| | - Ahmed F. Darweesh
- Department of Chemistry, Faculty of Science, Cairo University, Giza, Egypt
| | | | - Ahmed H. M. Elwahy
- Department of Chemistry, Faculty of Science, Cairo University, Giza, Egypt
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16
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Yang S, Mi L, Wu J, Liao X, Xu Z. Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis. Crit Rev Food Sci Nutr 2022; 63:9409-9424. [PMID: 35486571 DOI: 10.1080/10408398.2022.2067117] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Anthocyanins are widely distributed in nature and exhibit brilliant colors and multiple health-promoting effects; therefore, they are extensively incorporated into foods, pharmaceuticals, and cosmetic industries. Anthocyanins have been traditionally produced by plant extraction, which is characterized by high expenditure, low production rates, and rather complex processes, and hence cannot meet the increasing market demand. In addition, the emerging environmental issues resulting from traditional solvent extraction technologies necessitate a more efficient and eco-friendly alternative strategy for producing anthocyanins. This review summarizes the efficient approach for green extraction and introduces a novel strategy for microbial biosynthesis of anthocyanins, emphasizing the technological changes in production.
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Affiliation(s)
- Shini Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Lu Mi
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zhenzhen Xu
- Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing, China
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17
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Wang C, Zhang J, Lv J, Li J, Gao Y, Patience BE, Niu T, Yu J, Xie J. Effect of Methyl Jasmonate Treatment on Primary and Secondary Metabolites and Antioxidant Capacity of the Substrate and Hydroponically Grown Chinese Chives. Front Nutr 2022; 9:859035. [PMID: 35449536 PMCID: PMC9016137 DOI: 10.3389/fnut.2022.859035] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Accepted: 03/09/2022] [Indexed: 11/13/2022] Open
Abstract
Hydroponic culture has become a commercial planting model for leafy vegetables, herbs, and other plants with medicinal value. Methyl jasmonate (MeJA) is involved in primary and secondary plant metabolism; moreover, it regulates plant bioactive compounds and enhances the nutritional and medicinal value of plants. We performed targeted metabolomic analysis of the primary and secondary metabolites in substrate-grown and hydroponic Chinese chive leaves sprayed with MeJA (0, 300, 500, and 800 μM). Using ultra-performance liquid chromatography (UPLC), UPLC tandem mass spectrometry, and chemometric tools, and analyzed the antioxidant activity of these plants. We identified the biomarkers of amino acids (serine, proline, lysine, and arginine) and phenolic compounds (4-coumaric acid and protocatechuic acid) using chemometric tools to distinguish between substrate-grown and hydroponic Chinese chives treated with MeJA. MeJA (500 μM) treatment significantly increased the total sugar and amino acid (essential and non-essential amino acids and sulfur-containing amino acids) contents of hydroponically grown Chinese chives. However, the changes in total sugar and amino acid contents in Chinese chive grown in substrates showed the opposite trend. The organic acid content of hydroponically grown Chinese chives treated with MeJA decreased significantly, whereas that of substrate-grown plants treated with 300 μM MeJA increased significantly. Further, MeJA treatment significantly increased the phenolic content of substrate-grown Chinese chives. Treatment with 800 μM MeJA significantly increased the carotenoid content of substrate-grown Chinese chives and the phenolic content of hydroponic Chinese chives. In addition, the 500 μM MeJA treatment significantly increased the antioxidant activity of Chinese chives in both substrate-grown and hydroponic cultures, and promoted the accumulation of nutrients and bioactive substances. This treatment also improved the flavor quality of these plants and their nutritional and medicinal value. Thus, the results suggested that MeJA-treated plants could be used as value-added horticultural products.
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Affiliation(s)
- Cheng Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jing Zhang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jian Lv
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jing Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Yanqiang Gao
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | | | - Tianhang Niu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jihua Yu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jianming Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
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18
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Yudhistira B, Punthi F, Lin JA, Sulaimana AS, Chang CK, Hsieh CW. S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. Compr Rev Food Sci Food Saf 2022; 21:2665-2687. [PMID: 35355410 DOI: 10.1111/1541-4337.12937] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/25/2022] [Accepted: 02/18/2022] [Indexed: 01/20/2023]
Abstract
S-allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti-apoptotic, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0-1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC-containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value-added garlic products.
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Affiliation(s)
- Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret Univeristy, Surakarta City, Central Java, Indonesia
| | - Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | | | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung City, Taiwan, Republic of China
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Yasar S, Nizamlıoğlu NM, Gücüş MO, Bildik Dal AE, Akgül K. Origanum majorana L. Essential Oil-Coated Paper Acts as an Antimicrobial and Antioxidant Agent against Meat Spoilage. ACS OMEGA 2022; 7:9033-9043. [PMID: 35309474 PMCID: PMC8928526 DOI: 10.1021/acsomega.2c00237] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Accepted: 02/22/2022] [Indexed: 05/13/2023]
Abstract
This study first-ever tested the impact of active packaging paper coated with cationic starch containing Origanum majorana L. essential oil with 69.26% carvacrol polyphenol on the physical, chemical, and microbiological quality of minced beef stored at +4 °C for 0, 6, and 12 days. An analysis of electron scanning microscopy and infrared spectroscopy showed origanum oil entrapment on paper. Meat samples packaged without origanum oil at 6th and 12th days of storage were unfit for consumption. In contrary, origanum oil significantly reduced microbial counts by 2.5 log 10 CFU/g, the peroxide value by 22%, lipid oxidation by 22, the pH-dependent meat spoilage value by 27%, dry matter losses by 7%, and antioxidant activity losses by 40% and restored color and odor reductions. Origanum oil extended the shelf-life of minced beef up to the 6th day of cold storage with no negative effect on meat color and odor.
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Affiliation(s)
- Sulhattin Yasar
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
| | - Nizam Mustafa Nizamlıoğlu
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
| | - Mehmet Onurhan Gücüş
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
| | - Ahsen Ezel Bildik Dal
- Department
of Forest Products and Chemistry, Forest Industry Engineering, Faculty
of Forestry, Istanbul University-Cerrahpasa, Istanbul 34320, Turkey
| | - Kübra Akgül
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
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20
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Alam A, Al Arif Jahan A, Bari MS, Khandokar L, Mahmud MH, Junaid M, Chowdhury MS, Khan MF, Seidel V, Haque MA. Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer. Crit Rev Food Sci Nutr 2022; 63:6580-6614. [PMID: 35170391 DOI: 10.1080/10408398.2022.2036094] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The genus Allium comprises of at least 918 species; the majority grown for dietary and medicinal purposes. This review describes the traditional uses, phytoconstituents, anti-inflammatory and anticancer activity, and safety profile of six main species, namely Allium sativum L. (garlic), Allium cepa L. (onions), Allium ampeloprasum L. (leek), Allium fistulosum L. (scallion), Allium schoenoprasum L. (chives) and Allium tuberosum Rottler (garlic chives). These species contain at least 260 phytoconstituents; mainly volatile compounds-including 63 organosulfur molecules-, saponins, flavonoids, anthocyanins, phenolic compounds, amino acids, organic acids, fatty acids, steroids, vitamins and nucleosides. They have prominent in vitro anti-inflammatory activity, and in vivo replications of such results have been achieved for all except for A. schoenoprasum. They also exert cytotoxicity against different cancer cell lines. Several anticancer phytoconstituents have been characterized from all except for A. fistulosum. Organosulfur constituents, saponins and flavonoid glycosides have demonstrated anti-inflammatory and anticancer activity. Extensive work has been conducted mainly on the anti-inflammatory and anticancer activity of A. sativum and A. cepa. The presence of anti-inflammatory and anticancer constituents in these two species suggests that similar bioactive constituents could be found in other species. This provides future avenues for identifying new Allium-derived anti-inflammatory and anticancer agents.
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Affiliation(s)
- Ashraful Alam
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Abdullah Al Arif Jahan
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Md Sazzadul Bari
- Department of Chemistry, Purdue University, West Lafayette, Indiana, USA
| | | | - Md Hasan Mahmud
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Muhammed Junaid
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | | | - Mohammad Forhad Khan
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
- Department of Chemistry, Purdue University, West Lafayette, Indiana, USA
| | - Veronique Seidel
- Natural Products Research Laboratory, Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, UK
| | - Md Areeful Haque
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
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Zhao R, Zou H, Zhao R, Li N, Zheng Z, Qiao X. Effect of amino acids on formation of pigment precursors in garlic discoloration using UPLC–ESI-Q-TOF-MS analysis. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Peterssen-Fonseca D, Henríquez-Aedo K, Carrasco-Sandoval J, Cañumir-Veas J, Herrero M, Aranda M. Chemometric optimisation of pressurised liquid extraction for the determination of alliin and S-allyl-cysteine in giant garlic (Allium ampeloprasum L.) by liquid chromatography tandem mass spectrometry. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:1051-1058. [PMID: 33779027 DOI: 10.1002/pca.3046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 03/11/2021] [Accepted: 03/14/2021] [Indexed: 06/12/2023]
Abstract
INTRODUCTION Giant garlic is a functional food that contains different kinds of bioactive molecules with beneficial effects on chronic noncommunicable diseases like diabetes and cardiovascular conditions. Considering biosynthesis pathways, abundance, and biological activity, alliin and S-allyl-cysteine were used as chemical markers of organosulphur compounds present in giant garlic. OBJECTIVE To establish a chemometric optimisation of pressurised liquid extraction for the determination of alliin and S-allyl-cysteine in giant garlic by liquid chromatography tandem mass spectrometry (LC-MS/MS). METHODOLOGY Samples were blanched (ca. 90°C for 10 min) to inactivate alliinase and γ-glutamyl transpeptidase enzymes and then freeze-dried. Chemometric optimisation was performed via response surface methodology based on central composite design (CCD). Organosulphur compound yields were determined applying a validated LC-MS/MS method in multiple reaction monitoring (MRM) mode using the following transitions: for alliin m/z 178 → 74 and for S-allyl-cysteine m/z 162 → 41. RESULTS According to CCD results, under constant conditions of pressure (1500 psi) and time (20 min), the optimal conditions for pressurised liquid extraction of alliin and S-allyl-cysteine were 70.75 and 68.97% v/v of ethanol in extraction solvent and 76.45 and 98.88°C as extraction temperature, respectively. Multiple response optimisation for the simultaneous extraction of both organosulphur compounds was established via desirability function. Under these conditions, 2.70 ± 0.27 mg g-1 dry weight (DW) of alliin and 2.79 ± 0.22 mg g-1 DW of S-allyl-cysteine were extracted. CONCLUSIONS These results clearly demonstrated that pressurised liquid extraction is an efficient green technique to extract bioactive organosulphur compounds from giant garlic. Extraction yields were significantly (p < 0.05) higher than those obtained with conventional ultra-turrax extraction.
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Affiliation(s)
- Darlene Peterssen-Fonseca
- Laboratorio de Biotecnología y Genética de Alimentos. Departamento de Ciencia y Tecnología de los Alimentos. Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - Karem Henríquez-Aedo
- Laboratorio de Biotecnología y Genética de Alimentos. Departamento de Ciencia y Tecnología de los Alimentos. Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - Jonathan Carrasco-Sandoval
- Laboratorio de Biotecnología y Genética de Alimentos. Departamento de Ciencia y Tecnología de los Alimentos. Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - Juan Cañumir-Veas
- Laboratorio de Bioprocesos. Departamento de Agroindustrias. Facultad de Ingeniería Agrícola, Universidad de Concepción, Chillán, Chile
| | - Miguel Herrero
- Laboratorio de Foodomics, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | - Mario Aranda
- Laboratorio de Investigación en Fármacos y Alimentos, Departamento de Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Chile
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Zhang SS, Guo S, Zheng ZJ, Liu SJ, Hou YF, Ho CT, Bai NS. Characterization of volatiles in Allium tenuissimum L. flower by headspace-gas chromatography-olfactometry-mass spectrometry, odor activity values, and the omission and recombination experiments. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112144] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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24
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Dini I. Bio Discarded from Waste to Resource. Foods 2021; 10:2652. [PMID: 34828933 PMCID: PMC8621767 DOI: 10.3390/foods10112652] [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: 07/29/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 12/21/2022] Open
Abstract
The modern linear agricultural production system allows the production of large quantities of food for an ever-growing population. However, it leads to large quantities of agricultural waste either being disposed of or treated for the purpose of reintroduction into the production chain with a new use. Various approaches in food waste management were explored to achieve social benefits and applications. The extraction of natural bioactive molecules (such as fibers and antioxidants) through innovative technologies represents a means of obtaining value-added products and an excellent measure to reduce the environmental impact. Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. Our results showed that although the recovery of bioactive molecules represents a sustainable means of achieving both waste reduction and resource utilization, further research is needed to optimize the valuable process for industrial-scale recovery.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
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Čeryová N, Čičová I, Lidiková J, Šnirc M, Horváthová J, Lichtnerová H, Franková H. The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.). POTRAVINARSTVO 2021. [DOI: 10.5219/1694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.
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Cascajosa-Lira A, Prieto Ortega AI, Guzmán-Guillén R, Cătunescu GM, de la Torre JM, Guillamón E, Jos Á, Cameán Fernández AM. Simultaneous determination of Allium compounds (Propyl propane thiosulfonate and thiosulfinate) in animal feed using UPLC-MS/MS. Food Chem Toxicol 2021; 157:112619. [PMID: 34656694 DOI: 10.1016/j.fct.2021.112619] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 10/01/2021] [Accepted: 10/13/2021] [Indexed: 12/30/2022]
Abstract
Propyl-propane-thiosulfonate (PTSO) and Propyl-propane-thiosulfinate (PTS) are organosulfur compounds used to supplement the diet of livestock because of their beneficial effects on feed palatability, their antibacterial, anti-inflammatory, and antimethanogenic activities. Besides, antibiotic residues in the environment can be reduced by using these natural bioactive compounds. The objective of this study was to optimize the extraction parameters for the analysis of PTSO and PTS in feed matrices by performing a solid-liquid extraction and quantification by Ultra performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS). Optimization was performed using the Response Surface Methodology on a Box-Behnken experimental design, optimizing the following parameters: solvent:sample ratios and evaporation temperature set for the rotary evaporator. The method was validated for 3 concentration levels for both PTSO (100, 500, 1000 ng g-1) and PTS (500, 1150, 2300 ng g-1). The highest recoveries of PTSO and PTS were obtained using 12.5 mL of 100% acetonitrile, stirring for 15 min, and an evaporation temperature of 20 °C. The validated method was further applied to detect and quantify these compounds in different feed matrices. In conclusion, this is the first study to simultaneously analyze PTSO and PTS at low concentrations, employing a sensitive technique such as UPLC-MS/MS.
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Affiliation(s)
| | | | | | - Giorgiana M Cătunescu
- University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania
| | - José M de la Torre
- DMC Research Center SLU, Camino de Jayena s/n, Alhendin, 18620, Granada, Spain
| | - Enrique Guillamón
- DMC Research Center SLU, Camino de Jayena s/n, Alhendin, 18620, Granada, Spain
| | - Ángeles Jos
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Spain
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Vegetable phytochemicals: An update on extraction and analysis techniques. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102149] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Mala L, Lalouckova K, Skrivanova E. Bacterial Skin Infections in Livestock and Plant-Based Alternatives to Their Antibiotic Treatment. Animals (Basel) 2021; 11:2473. [PMID: 34438930 PMCID: PMC8388705 DOI: 10.3390/ani11082473] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/13/2021] [Accepted: 08/19/2021] [Indexed: 12/16/2022] Open
Abstract
Due to its large surface area, the skin is susceptible to various injuries, possibly accompanied by the entrance of infective agents into the body. Commensal organisms that constitute the skin microbiota play important roles in the orchestration of cutaneous homeostasis and immune competence. The opportunistic pathogen Staphylococcus aureus is present as part of the normal biota of the skin and mucous membranes in both humans and animals, but can cause disease when it invades the body either due to trauma or because of the impaired immune response of the host. Colonization of livestock skin by S. aureus is a precursor for majority of bacterial skin infections, which range from boils to sepsis, with the best-characterized being bovine mastitis. Antibiotic treatment of these infections can contribute to the promotion of resistant bacterial strains and even to multidrug resistance. The development of antibiotic resistance to currently available antibiotics is a worldwide problem. Considering the increasing ability of bacteria to effectively resist antibacterial agents, it is important to reduce the livestock consumption of antibiotics to preserve antibiotic effectiveness in the future. Plants are recognized as sources of various bioactive substances, including antibacterial activity towards clinically important microorganisms. This review provides an overview of the current knowledge on the major groups of phytochemicals with antibacterial activity and their modes of action. It also provides a list of currently known and used plant species aimed at treating or preventing bacterial skin infections in livestock.
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Affiliation(s)
- Lucie Mala
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (L.M.); (K.L.)
- Department of Nutritional Physiology and Animal Product Quality, Institute of Animal Science, Pratelstvi 815, 104 00 Prague, Czech Republic
| | - Klara Lalouckova
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (L.M.); (K.L.)
- Department of Nutritional Physiology and Animal Product Quality, Institute of Animal Science, Pratelstvi 815, 104 00 Prague, Czech Republic
| | - Eva Skrivanova
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (L.M.); (K.L.)
- Department of Nutritional Physiology and Animal Product Quality, Institute of Animal Science, Pratelstvi 815, 104 00 Prague, Czech Republic
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Diab HM, Salem ME, Elwahy AHM, Abdelhamid IA. Bis(sulfanediyl) bis(6-aminopyrimidin-4-ones): Versatile precursors for novel bis(sulfanediyl) bis(tetrahydropyrimido[4,5- b]quinoline-4,6-diones) linked to aliphatic spacer via multi-component reactions. SYNTHETIC COMMUN 2021. [DOI: 10.1080/00397911.2021.1918172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Hadeer M. Diab
- Department of Chemistry, Faculty of Science, Cairo University, Giza, Egypt
| | - Mostafa E. Salem
- Department of Chemistry, Faculty of Science, Cairo University, Giza, Egypt
| | - Ahmed H. M. Elwahy
- Department of Chemistry, Faculty of Science, Cairo University, Giza, Egypt
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In-Vitro Evaluation of the Antioxidant and Anti-Inflammatory Activity of Volatile Compounds and Minerals in Five Different Onion Varieties. SEPARATIONS 2021. [DOI: 10.3390/separations8050057] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Onions contain high antioxidants compounds that fight inflammation against many diseases. The purpose was to investigate some selected bioactive activities of onion varieties (Yellow, Red, Green, Leek, and Baby). Antioxidant assays and anti-inflammatory activities such as NO production with the addition of some bioactive components were determined and analyzed by using a spectrophotometer. Gas chromatography and mass spectrometry (GC–MS) was used for the volatile compounds, while an Atomic absorption spectrometer was used for mineral determinations. Red variety achieved the highest antioxidant activities. The total flavonoids were between (12.56 and 353.53 mg Quercetin/gin dry weight) (dw) and the total phenol was (8.75–25.73 mg/g dw). Leek, Yellow and Green extracts achieved highly anti-inflammatory values (3.71–4.01 μg/mL) followed by Red and Baby extracts, respectively. The highest contents of sodium, potassium, zinc, and calcium were established for Red onions. Furfuraldehyde, 5-Methyl-2-furfuraldehyde, 2-Methyl-2-pentenal, and 1-Propanethiol were the most predominant, followed by a minor abundance of the other compounds such as Dimethyl sulfide, Methyl allyl disulfide, Methyl-trans-propenyl-disulfide, and Methyl propyl disulfide. The results recommend that these varieties could act as sources of essential antioxidants and anti-inflammatories to decrease inflammation and oxidative stresses, especially red onions that recorded high activities.
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Alagawany M, Elnesr SS, Farag MR, Abd El-Hack ME, Barkat RA, Gabr AA, Foda MA, Noreldin AE, Khafaga AF, El-Sabrout K, Elwan HAM, Tiwari R, Yatoo MI, Michalak I, Di Cerbo A, Dhama K. Potential role of important nutraceuticals in poultry performance and health - A comprehensive review. Res Vet Sci 2021; 137:9-29. [PMID: 33915364 DOI: 10.1016/j.rvsc.2021.04.009] [Citation(s) in RCA: 59] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Accepted: 04/12/2021] [Indexed: 12/11/2022]
Abstract
Antibiotics use in poultry as a growth promoter leads to the propagation of antibiotic-resistant microorganisms and incorporation of drug residues in foods; therefore, it has been restricted in different countries. There is a global trend to limit the use of antibiotics in the animal products. Prevention of the antibiotics use in the poultry diets led to the reduction in the growth performance. Consequently, there is a high demand for natural substances that lead to the same growth enhancement and beneficially affect poultry health. These constituents play essential roles in regulating the normal physiological functions of animals including the protection from infectious ailments. Nutraceuticals administration resulted beneficial in both infectious and noninfectious diseases. Being the natural components of diet, they are compatible with it and do not pose risks associated with antibiotics or other drugs. Nutraceuticals are categorized as commercial additives obtained from natural products as an alternative feed supplement for the improvement of animal welfare. This group includes enzymes, synbiotics, phytobiotics, organic acids and polyunsaturated fatty acids. In the present review, the summary of various bioactive ingredients that act as nutraceuticals and their mode of action in growth promotion and elevation of the immune system has been presented.
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Affiliation(s)
- Mahmoud Alagawany
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
| | - Shaaban S Elnesr
- Department of Poultry Production, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Mayada R Farag
- Forensic Medicine and Toxicology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
| | - Mohamed E Abd El-Hack
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Rasha A Barkat
- Department of Physiology, Faculty of Veterinary Medicine, Damanhour University, Damanhour, Egypt
| | - Amr A Gabr
- Department of Physiology, Faculty of Veterinary Medicine, Cairo Unversity, Giza 1221, Egypt
| | - Manar A Foda
- Faculty of Veterinary Medicine, Damanhour University, Damanhour, Egypt
| | - Ahmed E Noreldin
- Department of Histology and Cytology, Faculty of Veterinary Medicine, Damanhour University, Damanhour, Egypt
| | - Asmaa F Khafaga
- Department of Pathology, Faculty of Veterinary Medicine, Alexandria University, Edfina 22758, Egypt
| | - Karim El-Sabrout
- Poultry production Department, Faculty of Agriculture, Alexandria University, Elshatby, Egypt
| | - Hamada A M Elwan
- Animal and Poultry Production Department, Faculty of Agriculture, Minia University, 61519 El-Minya, Egypt
| | - Ruchi Tiwari
- Department of Veterinary Microbiology and Immunology, College of Veterinary Sciences, Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU), Mathura 281001, India
| | - Mohd Iqbal Yatoo
- Sher-E-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025 Srinagar, Jammu and Kashmir, India
| | - Izabela Michalak
- Faculty of Chemistry, Department of Advanced Material Technologies, Wrocław University of Science and Technology, Wrocław 50-370, Poland
| | - Alessandro Di Cerbo
- School of Biosciences and Veterinary Medicine, University of Camerino, Matelica, Italy.
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India.
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Torres-Palazzolo CA, Ramírez DA, Beretta VH, Camargo AB. Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110301] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Sharma S, Barkauskaite S, Jaiswal AK, Jaiswal S. Essential oils as additives in active food packaging. Food Chem 2020; 343:128403. [PMID: 33268167 DOI: 10.1016/j.foodchem.2020.128403] [Citation(s) in RCA: 186] [Impact Index Per Article: 46.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/30/2020] [Accepted: 10/12/2020] [Indexed: 02/07/2023]
Abstract
Food packaging can be considered as a passive barrier that protects food from environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It also prolongs the shelf-life of food by protecting from chemical and microbiological contaminants and enables foods to be transported and stored safely. Active packaging (AP) provides the opportunity for interaction between the external environment and food, resulting in extended shelf-life of food. Chemoactive packaging has an impact on the chemical composition of the food product. The application of natural additive such as essential oils in active packaging can be used in the forms of films and coatings. It has been observed that, AP helps to maintain temperature, moisture level and microbial and quality control of the food. This review article provides an overview of the active packaging incorporated with essential oils, concerns and challenges in industry, and the effect of essential oil on the packaging microstructure, antioxidant and antimicrobial properties.
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Affiliation(s)
- Shubham Sharma
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland; Centre for Research in Engineering and Surface Technology (CREST), FOCAS Institute, Technological University Dublin - City Campus, Kevin Street, Dublin 8, Ireland
| | - Sandra Barkauskaite
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland
| | - Amit K Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland.
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland.
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Kothari D, Lee WD, Kim SK. Allium Flavonols: Health Benefits, Molecular Targets, and Bioavailability. Antioxidants (Basel) 2020; 9:E888. [PMID: 32961762 PMCID: PMC7555649 DOI: 10.3390/antiox9090888] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/11/2020] [Accepted: 09/16/2020] [Indexed: 12/14/2022] Open
Abstract
Allium species are revered worldwide as vegetables, condiments, and spices as well as the therapeutic agents in traditional medicine. The bioactive compounds in alliums mainly include organosulfur compounds, polyphenols, dietary fibers, and saponins. Flavonoids, particularly flavonols from alliums, have been demonstrated to have the antioxidant, anticancer, hypolipidemic, anti-diabetic, cardioprotective, neuroprotective, and antimicrobial activities. However, flavonols are mostly characterized from onions and have not been comprehensively reviewed across different species. This article therefore focuses on flavonol profiles from different Allium species, their health effects, underlying molecular mechanisms, and bioavailability. Intriguingly, the functional health effects of flavonols were mainly ascribed to their antioxidant and anti-inflammatory activities involving a cascade of multiple signaling pathways. Although the Allium-derived flavonols offer tremendous potential in preventing chronic disease risks, in-depth studies are needed to translate their clinical application.
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Affiliation(s)
| | | | - Soo-Ki Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea; (D.K.); (W.-D.L.)
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Study of the effect of marination treatment on garlic bioactive compounds through an innovative HPLC-DAD-MS method for alliin and curcuminoids analysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Miękus N, Marszałek K, Podlacha M, Iqbal A, Puchalski C, Świergiel AH. Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds. Molecules 2020; 25:molecules25173804. [PMID: 32825600 PMCID: PMC7503525 DOI: 10.3390/molecules25173804] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/10/2020] [Accepted: 08/19/2020] [Indexed: 12/26/2022] Open
Abstract
The broad spectrum of the mechanism of action of immune-boosting natural compounds as well as the complex nature of the food matrices make researching the health benefits of various food products a complicated task. Moreover, many routes are involved in the action of most natural compounds that lead to the inhibition of chronic inflammation, which results in a decrease in the ability to remove a pathogen asymptomatically and is connected to various pathological events, such as cancer. A number of cancers have been associated with inflammatory processes. The current review strives to answer the question of whether plant-derived sulfur compounds could be beneficial in cancer prevention and therapy. This review focuses on the two main sources of natural sulfur compounds: alliaceous and cruciferous vegetables. Through the presentation of scientific data which deal with the study of the chosen compounds in cancer (cell lines, animal models, and human studies), the discussion of food processing’s influence on immune-boosting food content is presented. Additionally, it is demonstrated that there is still a need to precisely demonstrate the bioavailability of sulfur-containing compounds from various types of functional food, since the inappropriate preparation of vegetables can significantly reduce the content of beneficial sulfur compounds. Additionally, there is an urgent need to carry out more epidemiological studies to reveal the benefits of several natural compounds in cancer prevention and therapy.
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Affiliation(s)
- Natalia Miękus
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Gdańsk, Hallera 107, 80-416 Gdańsk, Poland;
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka, 02-532 Warsaw, Poland
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Zelwerowicza 2D, 35-601 Rzeszow, Poland
- Correspondence: ; Tel.: +48-22606-36-03
| | - Magdalena Podlacha
- Department of Molecular Biology, Faculty of Biology, University of Gdańsk, Wita Stwosza 59, 80-308 Gdańsk, Poland;
| | - Aamir Iqbal
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
| | - Czesław Puchalski
- Department of Bioenergetics and Food Analysis, Faculty of Bogy and Agriculture, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland;
| | - Artur H. Świergiel
- Department of Animal and Human Physiology, Faculty of Biology, University of Gdańsk, Wita Stwosza 59, 80-308 Gdańsk, Poland;
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka, 02-532 Warsaw, Poland
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Makkar R, Behl T, Bungau S, Zengin G, Mehta V, Kumar A, Uddin MS, Ashraf GM, Abdel-Daim MM, Arora S, Oancea R. Nutraceuticals in Neurological Disorders. Int J Mol Sci 2020; 21:E4424. [PMID: 32580329 PMCID: PMC7352709 DOI: 10.3390/ijms21124424] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 06/15/2020] [Accepted: 06/19/2020] [Indexed: 02/06/2023] Open
Abstract
Neurological diseases are one of the major healthcare issues worldwide. Posed lifestyle changes are associated with drastically increased risk of chronic illness and diseases, posing a substantial healthcare and financial burden to society globally. Researchers aim to provide fine treatment for ailing disorders with minimal exposed side effects. In recent decades, several studies on functional foods have been initiated to obtain foods that have fewer side effects and increased therapeutic activity. Hence, an attempt has been made to unravel several extraction techniques to acquire essential bioactive compounds or phytochemicals from therapeutically active food products. This has led to the conception of the term functional foods being meddled with other similar terms like "pharmafoods," "medifoods", "vitafoods", or "medicinal foods". With a dire need to adhere towards healthy options, the demand of nutraceuticals is widely increasing to combat neurological interventions. An association between food habits and the individual lifestyle with neurodegeneration has been manifested, thereby proposing the role of nutraceuticals as prophylactic treatment for neurological interventions. The current review covers some of the major neurological disorders and nutraceutical therapy in the prevention of disease.
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Affiliation(s)
- Rashita Makkar
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (R.M.); (A.K.); (S.A.)
| | - Tapan Behl
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (R.M.); (A.K.); (S.A.)
| | - Simona Bungau
- Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania
| | - Gokhan Zengin
- Department of Biology, Faculty of Science, Selcuk University Campus, 42130 Konya, Turkey;
| | - Vineet Mehta
- Department of Pharmacology, Government College of Pharmacy, Rohru 171207, District Shimla, Himachal Pradesh, India;
| | - Arun Kumar
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (R.M.); (A.K.); (S.A.)
| | - Md. Sahab Uddin
- Department of Pharmacy, Southeast University, Dhaka 1213, Bangladesh;
- Pharmakon Neuroscience Research Network, Dhaka 1207, Bangladesh
| | - Ghulam Md. Ashraf
- King Fahd Medical Research Center, King Abdulaziz University, Jeddah 22252, Saudi Arabia;
- Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mohamed M. Abdel-Daim
- Department of Pharmacology, Faculty of Veterinary Science, Suez Canal University, Ismailia 41522, Eqypt;
| | - Sandeep Arora
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (R.M.); (A.K.); (S.A.)
| | - Roxana Oancea
- “Victor Babes” University of Medicine and Pharmacy, 2 E. Murgu Sq., 300041 Timisoara, Romania;
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Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.010] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile ( Matricaria chamomilla L.) Flowers. Molecules 2020; 25:molecules25040810. [PMID: 32069890 PMCID: PMC7070460 DOI: 10.3390/molecules25040810] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/10/2020] [Accepted: 02/10/2020] [Indexed: 12/19/2022] Open
Abstract
Chamomile (Matricaria chamomilla L.) dried flowers contain a group of interesting biologically active compounds such as sesquiterpenes, flavonoids, coumarins, vitamins, phenolic acids and glucosides. Therefore, the aim of the present study was to characterize the composition in bioactive compounds (specialized metabolites) present in water and ethanol extracts of chamomile flowers, together with monitoring the impact of different extraction techniques (conventional vs. ultrasound-assisted extraction (UAE)) on the parameters under investigation. UAE treatment significantly decreased the extraction time of bioactive compounds from herbal material. Polyphenolic compounds content and antioxidant capacity were significantly higher in UAE extracts. Moreover, solvent type had a significant impact on the specialized metabolites content, while the highest vitamin C and polyphenols content were recorded in 50% ethanol (v/v) extracts. Optimization of basic extraction factors: solvent type, temperature and technique is crucial for obtaining the extracts with the highest content of specialized metabolites and antioxidant capacity.
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Physical and Antioxidant Properties of Cassava Starch-Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging. Polymers (Basel) 2020; 12:polym12020366. [PMID: 32046030 PMCID: PMC7077445 DOI: 10.3390/polym12020366] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 11/30/2022] Open
Abstract
Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork.
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41
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Myint KZ, Wu K, Xia Y, Fan Y, Shen J, Zhang P, Gu J. Polyphenols from Stevia rebaudiana (Bertoni) leaves and their functional properties. J Food Sci 2020; 85:240-248. [PMID: 31990038 DOI: 10.1111/1750-3841.15017] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 11/08/2019] [Accepted: 11/22/2019] [Indexed: 12/28/2022]
Abstract
The major polyphenol components from Stevia rebaudiana (Bertoni) leaves (PPS) are chlorogenic acids, a polyphenol family of esters, including hydroxycinnamic acids with quinic acid, which possesses excellent hydrophilic antioxidant activity and other therapeutic properties. As an abundant byproduct during production of steviol glycosides, the PPS would be a new antioxidantive food resource or additives applied in foods and drugs with antidiabetic function. Extracting PPS from S. rebaudiana (Bertoni) leaves together with steviol glycosides would be an economic process, which will change most operation process in current Stevia factories. The quantification of PPS needs to be unified for regulation. In view of the current regulation status of polyphenols and extracts from Stevia, the PPS would be ready to go to the market with few regulation barriers in the near future. This review will summarize the analysis, extraction, and some functional properties of PPS, such as antioxidant, antidiabetic, antimicrobial, anti-inflammatory, and anticancer.
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Affiliation(s)
- Khaing Zar Myint
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China.,Key Laboratory of Synthetic and Biological Colloids of Ministry of Education, School of Chemical and Materials Engineering, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China
| | - Ke Wu
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China.,Key Laboratory of Synthetic and Biological Colloids of Ministry of Education, School of Chemical and Materials Engineering, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China
| | - Yongmei Xia
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China.,Key Laboratory of Synthetic and Biological Colloids of Ministry of Education, School of Chemical and Materials Engineering, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China
| | - Ye Fan
- Key Laboratory of Synthetic and Biological Colloids of Ministry of Education, School of Chemical and Materials Engineering, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China
| | - Jie Shen
- Key Laboratory of Synthetic and Biological Colloids of Ministry of Education, School of Chemical and Materials Engineering, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China
| | - Peter Zhang
- Nascent Health Science LLC, 325 East 80th Street, 4E, New York, NY, 10075, U.S.A
| | - Jianxin Gu
- Dept. of Biochemistry and Molecular Biology, School of Basic Medical Sciences, Fudan Univ., 130 Dong'an Rood, Shanghai, 200032, China
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Comparison of Organosulfur and Amino Acid Composition between Triploid Onion Allium cornutum Clementi ex Visiani, 1842, and Common Onion Allium cepa L., and Evidences for Antiproliferative Activity of Their Extracts. PLANTS 2020; 9:plants9010098. [PMID: 31941040 PMCID: PMC7020437 DOI: 10.3390/plants9010098] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 01/08/2020] [Accepted: 01/10/2020] [Indexed: 01/09/2023]
Abstract
Species that belong to the genus Allium have been widely used for human food and traditional medicine. Their beneficial health effects, as well as the specific aroma, are associated with their bioactive chemical compounds, such as sulfur compounds and flavonoids. Gas chromatography and mass spectrometry (GC-MS) and reverse-phase high-performance liquid chromatography (reverse-phase HPLC) were used to identify organosulfur and amino acid content of triploid hybrid onion, Allium cornutum Clement ex Visiani, 1842, and common onion, Allium cepa L. Allium extracts were tested for their antiproliferative activity in three human cancer cell lines (HeLa, HCT116, and U2OS). DNA fragmentation and DAPI staining analysis were performed on HeLa cells to evaluate the effect of extracts on DNA damage and cell morphology. The mRNA expression of p53, Bax, and Caspase-3 genes involved in apoptosis were analyzed by real-time PCR. Using GC-MS, 27 compounds were found in two Allium species headspaces. Differences were noted among the main compound abundance in the headspace (although the major thiols and disulfides were qualitatively identic in both Allium species) and dipropyl disulfide, diisopropyl trisulfide, and (Z)-prop-1-enyl propyl trisulfide were predominant sulfides. Identification of amino acids and their quantities were determined by reverse-phase HPLC. Most abundant amino acids in both onions were arginine (Arg) and glutamic acid (Glu). The results of cytotoxicity testing confirmed antiproliferative effects of both species. The DNA fragmentation assay, DAPI staining and real time PCR analysis confirmed that A. cornutum and A. cepa extracts induced apoptosis in HeLa cells. This study presents the evidence for possible therapeutic use of A. cornutum and A. cepa extracts against human cervical carcinoma cell line.
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Granato D, Barba FJ, Bursać Kovačević D, Lorenzo JM, Cruz AG, Putnik P. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annu Rev Food Sci Technol 2020; 11:93-118. [PMID: 31905019 DOI: 10.1146/annurev-food-032519-051708] [Citation(s) in RCA: 215] [Impact Index Per Article: 53.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.
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Affiliation(s)
- Daniel Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-0250 Espoo, Finland;
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science, Education and Technology of Rio de Janeiro (IFRJ), 20260-100 Rio de Janeiro, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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Jamróz E, Kulawik P, Kopel P, Balková R, Hynek D, Bytesnikova Z, Gagic M, Milosavljevic V, Adam V. Intelligent and active composite films based on furcellaran: Structural characterization, antioxidant and antimicrobial activities. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100405] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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45
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Kothari D, Lee WD, Niu KM, Kim SK. The Genus Allium as Poultry Feed Additive: A Review. Animals (Basel) 2019; 9:E1032. [PMID: 31779230 PMCID: PMC6940947 DOI: 10.3390/ani9121032] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Accepted: 11/20/2019] [Indexed: 01/01/2023] Open
Abstract
The genus Allium, belonging to the family Amaryllidaceae has been known since ancient times for their therapeutic potentials. As the number of multi-drug resistant infections has increased due to in-feed antibiotic usage in poultry, the relevance of alliums as feed additives has been critically assessed. Garlic and the other Allium species, such as onions, leek, shallot, scallion, and chives, have been characterized to contain a plethora of bioactive compounds such as organosulfur compounds, polyphenols, saponins, fructans, and fructo-oligosaccharides. Consequently, alliums have been validated to confer antioxidant, antibacterial, antiviral, immunostimulatory, gut homeostasis, and lipid- as well as cholesterol-lowering properties in poultry. This review intends to summarize recent progress on the use of edible alliums as poultry feed additives, their beneficial effects, and the underlying mechanisms of their involvement in poultry nutrition. Perspectives for future research and limitations are also briefly discussed.
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Affiliation(s)
- Damini Kothari
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Woo-Do Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Kai-Min Niu
- Institute of Biological Resource, Jiangxi Academy of Sciences, Nanchang 330029, China
| | - Soo-Ki Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
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Baptista RC, Horita CN, Sant'Ana AS. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review. Food Res Int 2019; 127:108762. [PMID: 31882098 DOI: 10.1016/j.foodres.2019.108762] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 10/13/2019] [Accepted: 10/18/2019] [Indexed: 02/07/2023]
Abstract
Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has increased, able to ensure quality and safety. Several natural preservatives have highlighted and gained considerable attention from the scientific community, consumers, industry, and health sectors as a method with broad action antimicrobial and generally economical. Natural preservatives, from different sources, have been widely studied, such as chitosan from animal sources, essential oils, and plant extracts from a plant source, lactic acid bacteria, and bacteriocins from microbiological sources and organic acid from different sources, all with great potential for use in seafood systems. This review focuses on the natural preservatives studied in seafood matrices, their forms of application, concentrations usually employed, their mechanisms of action, factors that interfere in their use and the synergistic effect of the interactions among the natural preservatives, with a focus for maintenance of quality and ensure of food safety.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Claudia N Horita
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
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Varga-Visi É, Jócsák I, Ferenc B, Végvári G. Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1656288] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Éva Varga-Visi
- Faculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungary
| | - Ildikó Jócsák
- Faculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungary
| | - Bálint Ferenc
- Faculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungary
| | - György Végvári
- Faculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungary
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Bursać Kovačević D, Bilobrk J, Buntić B, Bosiljkov T, Karlović S, Rocchetti G, Lucini L, Barba FJ, Lorenzo JM, Putnik P. High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Josipa Bilobrk
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Blaženka Buntić
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Gabriele Rocchetti
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Luigi Lucini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy Universitat de València València Spain
| | | | - Predrag Putnik
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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Putnik P, Barba FJ, Lucini L, Rocchetti G, Montesano D. Conventional, non-conventional extraction techniques and new strategies for the recovery of bioactive compounds from plant material for human nutrition. Food Res Int 2019; 123:516-517. [PMID: 31285000 DOI: 10.1016/j.foodres.2019.05.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, Via San Costanzo 1, 06126 Perugia, Italy.
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50
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An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties. Food Chem 2019; 276:680-691. [DOI: 10.1016/j.foodchem.2018.10.068] [Citation(s) in RCA: 124] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 10/11/2018] [Accepted: 10/12/2018] [Indexed: 01/01/2023]
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