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Baciu AM, Opris RV, Filip GA, Florea A. Effects of Phytochemicals from Fermented Food Sources in Alzheimer's Disease In Vivo Experimental Models: A Systematic Review. Foods 2023; 12:2102. [PMID: 37297345 PMCID: PMC10252349 DOI: 10.3390/foods12112102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
The socioeconomic burden of Alzheimer's Disease (AD) stems from its characteristic multifactorial etiology and, implicitly, the difficulties associated with its treatment. With the increase in life expectancy and health awareness, nutraceuticals and functional foods are filling in the gaps left by the limitation of classical medical treatment in chronic conditions associated with lifestyle factors, such as neurological disorders. Processes, such as fermentation that enhance food phytochemical content are garnering increased attention due to their functional and health-related properties. This systematic review aims to provide an overview of the evidence of phytochemicals from fermented food sources inducing therapeutic outcomes and cognitive benefits from in vivo experimental models of Alzheimer's Disease. The present systematic review was conducted in accordance with PRISMA guidelines. Searches were performed in the following databases: MEDLINE, Embase, Cochrane, Scopus, Google Scholar, and Science Citation Index Expanded (Web of Science) by two independent reviewers. Titles and abstracts yielded by the search were screened for eligibility against the inclusion criteria. The search strategy yielded 1899 titles, encompassing studies from 1948 to 2022. After the removal of duplicates, and screening of titles, abstracts, and full texts, thirty three studies obtained from the original search strategy and seven studies from references satisfied the inclusion criteria and were included in the present systematic review. Several studies have emphasized the potential of fermentation to yield small-molecule phytochemicals that are not present in raw products. When these phytochemicals are combined, their collective strength has demonstrated the ability to exceed the antioxidant, anti-inflammatory, and neuroprotective benefits of individual phytochemicals when given in their pure form. Among the various fermented foods that have been studied, soy isoflavones obtained through fermentation have shown the most substantial evidence of altering phytochemical content and improving outcomes in animal models of AD. While promising in initial results, other fermented foods and traditional medicines require more detailed research in order to establish their effectiveness and proper utilization. As is, many of the experimental designs lacked phytochemical analysis of the used fermented product or comparison with the non-fermented counterpart. This, coupled with proper reporting in animal studies, will significantly raise the quality of performed studies as well as the weight of obtained results.
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Affiliation(s)
- Alina Mihaela Baciu
- Department of Cell & Molecular Biology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania; (A.M.B.); (A.F.)
- Department of Microbiology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania
| | - Razvan Vlad Opris
- Department of Cell & Molecular Biology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania; (A.M.B.); (A.F.)
- Department of Microbiology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania
| | - Gabriela Adriana Filip
- Department of Physiology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 1-3 Clinicilor Street, 400006 Cluj-Napoca, Romania;
| | - Adrian Florea
- Department of Cell & Molecular Biology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania; (A.M.B.); (A.F.)
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Zhang Y, Yang Y, Ma C, Jiang L. Identification of multiple raisins by feature fusion combined with NIR spectroscopy. PLoS One 2022; 17:e0268979. [PMID: 35834504 PMCID: PMC9282468 DOI: 10.1371/journal.pone.0268979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Accepted: 05/11/2022] [Indexed: 11/24/2022] Open
Abstract
Varieties of raisins are diverse, and different varieties have different nutritional properties and commercial value. In this paper, we propose a method to identify different varieties of raisins by combining near-infrared (NIR) spectroscopy and machine learning algorithms. The direct averaging of the spectra taken for each sample may reduce the experimental data and affect the extraction of spectral features, thus limiting the classification results, due to the different substances of grape skins and flesh. Therefore, this experiment proposes a method to fuse the spectral features of pulp and peel. In this experiment, principal component analysis (PCA) was used to extract baseline corrected features, and linear models of k-nearest neighbor (KNN) and linear discriminant analysis (LDA) and nonlinear models of back propagation (BP), support vector machine with genetic algorithm (GA-SVM), grid search-support vector machine (GS-SVM) and particle swarm optimization with support vector machine (PSO- SVM) coupling were used to classify. This paper compared the results of four experiments using only skin spectrum, only flesh spectrum, average spectrum of skin and flesh, and their spectral feature fusion. The experimental results showed that the accuracy and Macro-F1 score after spectral feature fusion were higher than the other three experiments, and GS-SVM had the highest accuracy and Macro-F1 score of 94.44%. The results showed that feature fusion can improve the performance of both linear and nonlinear models. This may provide a new strategy for acquiring spectral data and improving model performance in the future. The code is available at https://github.com/L-ain/Source.
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Affiliation(s)
- Yajun Zhang
- College of Software, Xinjiang University, Urumqi, China
- * E-mail:
| | - Yan Yang
- College of Information Science and Engineering, Xinjiang University, Urumqi, China
| | - Chong Ma
- College of Software, Xinjiang University, Urumqi, China
| | - Liping Jiang
- College of Information Engineering, Changji University, Changji, China
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Zhao YS, Eweys AS, Zhang JY, Zhu Y, Bai J, Darwesh OM, Zhang HB, Xiao X. Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components. Antioxidants (Basel) 2021; 10:2004. [PMID: 34943107 PMCID: PMC8698425 DOI: 10.3390/antiox10122004] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/11/2021] [Accepted: 12/13/2021] [Indexed: 12/26/2022] Open
Abstract
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants' content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.
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Affiliation(s)
- Yan-Sheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Aya Samy Eweys
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
- Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Jia-Yan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Osama M. Darwesh
- Agricultural Microbiology Department, National Research Centre, Cairo 12622, Egypt;
| | - Hai-Bo Zhang
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang 443004, China;
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
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Morales-Prieto N, López de Lerma N, Pacheco IL, Huertas-Abril PV, Pérez J, Peinado R, Abril N. Protective effect of Pedro-Ximénez must against p,p'-DDE-induced liver damages in aged Mus spretus mice. Food Chem Toxicol 2020; 136:110984. [DOI: 10.1016/j.fct.2019.110984] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 11/14/2019] [Accepted: 11/17/2019] [Indexed: 02/07/2023]
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Morales-Prieto N, Huertas-Abril PV, López de Lerma N, Pacheco IL, Pérez J, Peinado R, Abril N. Pedro Ximenez sun-dried grape must: a dietary supplement for a healthy longevity. Food Funct 2020; 11:4387-4402. [DOI: 10.1039/d0fo00204f] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Sun-dried Pedro Ximénez white grapes must (PXM) is a potent antioxidant that regularizes apoptosis, proliferation, and regeneration of the structure and the function of aged mice liver. PXM consumption contributes to a healthy aging process.
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Affiliation(s)
- Noelia Morales-Prieto
- Departamento de Bioquímica y Biología Molecular
- Campus de Excelencia Internacional Agroalimentario CeiA3
- Universidad de Córdoba
- 14071 Córdoba
- Spain
| | - Paula V. Huertas-Abril
- Departamento de Bioquímica y Biología Molecular
- Campus de Excelencia Internacional Agroalimentario CeiA3
- Universidad de Córdoba
- 14071 Córdoba
- Spain
| | | | - Isabel. L. Pacheco
- Departamento de Anatomía y Anatomía Patológica Comparadas. Facultad de Veterinaria. Universidad de Córdoba
- 14071 Córdoba
- Spain
| | - José Pérez
- Departamento de Anatomía y Anatomía Patológica Comparadas. Facultad de Veterinaria. Universidad de Córdoba
- 14071 Córdoba
- Spain
| | - Rafael Peinado
- Departamento de Química Agrícola
- Universidad de Córdoba
- 14071 Córdoba
- Spain
| | - Nieves Abril
- Departamento de Bioquímica y Biología Molecular
- Campus de Excelencia Internacional Agroalimentario CeiA3
- Universidad de Córdoba
- 14071 Córdoba
- Spain
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Lingua MS, Theumer MG, Kruzynski P, Wunderlin DA, Baroni MV. Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product. Food Res Int 2019; 122:496-505. [PMID: 31229105 DOI: 10.1016/j.foodres.2019.05.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Revised: 05/07/2019] [Accepted: 05/12/2019] [Indexed: 12/31/2022]
Abstract
The primary objective of this study was to assess the changes on phenolic composition and AC (antioxidant capacity) of white grape and its winemaking product, during in vitro gastrointestinal (GI) digestion. Phenolic compounds were evaluated by HPLC-MS/MS. The AC was measured by in vitro (FRAP, ABTS and DPPH) and cellular (Caco-2 cells) assays. Digestion had a reducing effect on phenolic content, being only 31% and 67% of native polyphenols from grapes and wines, respectively, potentially bioaccessible. At same polyphenol concentration, cellular AC of nondigested and digested foods was the same, indicating that changes in phenolic profile did not modify the bioactivity. Phenolic acids, in addition to quercetin, were the most resistant polyphenols to digestion, and would be the most relevant to explain the biological activity of digested foods. Results indicate that the changes occurred in the native phenolic profile of foods as a consequence of GI digestion, do not modify the bioactivity of white grapes and wines.
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Affiliation(s)
- Mariana S Lingua
- Instituto de Ciencia y Tecnología de Alimentos Córdoba. (ICYTAC), CONICET, UNC, Córdoba, Argentina
| | - Martín G Theumer
- Centro de Investigaciones en Bioquímica Clínica e Inmunología (CIBICI), UNC, CONICET, Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Paula Kruzynski
- Departamento de Química Orgánica, Facultad de Ciencias Químicas, ISIDSA-SECyT, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Daniel A Wunderlin
- Instituto de Ciencia y Tecnología de Alimentos Córdoba. (ICYTAC), CONICET, UNC, Córdoba, Argentina; Departamento de Química Orgánica, Facultad de Ciencias Químicas, ISIDSA-SECyT, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - María V Baroni
- Instituto de Ciencia y Tecnología de Alimentos Córdoba. (ICYTAC), CONICET, UNC, Córdoba, Argentina; Departamento de Química Orgánica, Facultad de Ciencias Químicas, ISIDSA-SECyT, Universidad Nacional de Córdoba, Córdoba, Argentina.
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Morales-Prieto N, López de Lerma N, Pacheco IL, Pérez J, Peinado RA, Abril N. Redox proteomics reveals the hepatoprotective effect of must from Pedro Ximénez dried grapes in aged Mus spretus mice. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.04.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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8
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Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Lingua MS, Fabani MP, Wunderlin DA, Baroni MV. In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.10.034] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
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10
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Dumitriu D, Peinado RA, Peinado J, de Lerma NL. Grape pomace extract improves the in vitro and in vivo antioxidant properties of wines from sun light dried Pedro Ximénez grapes. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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11
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Chanaj-Kaczmarek J, Wysocki M, Karachitos A, Wojcińska M, Bartosz G, Matławska I, Kmita H. Effects of plant extract antioxidative phenolic compounds on energetic status and viability of Saccharomyces cerevisiae cells undergoing oxidative stress. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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12
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Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2409-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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13
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A randomized, double-blind, placebo-controlled, pilot study to evaluate the effect of whole grape extract on antioxidant status and lipid profile. J Funct Foods 2014. [DOI: 10.1016/j.jff.2013.12.017] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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