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Nardini M. An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends. Molecules 2023; 28:molecules28073221. [PMID: 37049984 PMCID: PMC10096009 DOI: 10.3390/molecules28073221] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/31/2023] [Accepted: 04/02/2023] [Indexed: 04/14/2023] Open
Abstract
Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to demands for healthy food and new gustatory and olfactory stimuli. Many studies recently dealt with functional beers brewed with the addition of adjuncts. This review focuses on bioactive molecules, particularly the composition of phenolic compounds, and the antioxidant activity of beer. The current knowledge concerning the effect of the addition of adjuncts in the form of fruit, vegetables, herbs, and natural foods on the polyphenol content, antioxidant properties, and phenolic profile of beer is reviewed, with an outline of the emerging trends in brewing processes. Future studies need to complete the identification and characterization of the bioactive molecules in beer, as well as studying their absorption and metabolic fate in humans.
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Affiliation(s)
- Mirella Nardini
- CREA, Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
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2
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Lin S, Hunt CJ, Holck J, Brask J, Krogh KBRM, Meyer AS, Wilkens C, Agger JW. Fungal feruloyl esterases can catalyze release of diferulic acids from complex arabinoxylan. Int J Biol Macromol 2023; 232:123365. [PMID: 36690236 DOI: 10.1016/j.ijbiomac.2023.123365] [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: 11/09/2022] [Revised: 01/10/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
Feruloyl esterases (FAEs, EC 3.1.1.73) catalyze the hydrolytic cleavage of ester bonds between feruloyl and arabinosyl moieties in arabinoxylans. Recently, we discovered that two bacterial FAEs could catalyze release of diferulic acids (diFAs) from highly substituted, cross-linked corn bran arabinoxylan. Here, we show that several fungal FAEs, notably AnFae1 (Aspergillus niger), AoFae1 (A. oryzae), and MgFae1 (Magnaporthe oryzae (also known as M. grisae)) also catalyze liberation of diFAs from complex arabinoxylan. By comparing the enzyme kinetics of diFA release to feruloyl esterase activity of the enzymes on methyl- and arabinosyl-ferulate substrates we demonstrate that the diFA release activity cannot be predicted from the activity of the enzymes on these synthetic substrates. A detailed structure-function analysis, based on AlphaFold2 modeled enzyme structures and docking with the relevant di-feruloyl ligands, reveal how distinct differences in the active site topology and surroundings may explain the diFA releasing action of the enzymes. Interestingly, the analysis also unveils that the carbohydrate binding module of the MgFae1 may play a key role in the diFA releasing ability of this enzyme. The findings contribute further understanding of the function of FAEs in the deconstruction of complex arabinoxylans and provide new opportunities for enzyme assisted upgrading of complex bran arabinoxylans.
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Affiliation(s)
- Shang Lin
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark
| | - Cameron J Hunt
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark
| | - Jesper Holck
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark
| | - Jesper Brask
- Novozymes A/S, Biologiens Vej 2, DK-2800 Kgs. Lyngby, Denmark
| | | | - Anne S Meyer
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark.
| | - Casper Wilkens
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark
| | - Jane W Agger
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark
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3
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Mehlomakulu NN, Moyo SM, Kayitesi E. Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Lin S, Brask J, Munk L, Holck J, Krogh KBRM, Meyer AS, Wittrup Agger J, Wilkens C. Enzymatic Cleavage of Diferuloyl Cross-Links in Corn Bran Arabinoxylan by Two Bacterial Feruloyl Esterases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13349-13357. [PMID: 36205442 DOI: 10.1021/acs.jafc.2c04455] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Corn bran is an abundant coprocessing stream of corn-starch processing, rich in highly substituted, diferuloyl-cross-linked glucurono-arabinoxylan. The diferuloyl cross-links make the glucurono-arabinoxylan recalcitrant to enzymatic conversion and constitute a hindrance for designing selective enzymatic upgrading of corn glucurono-arabinoxylan. Here, we show that two bacterial feruloyl esterases, wtsFae1A and wtsFae1B, each having a carbohydrate-binding module of family 48, are capable of cleaving the ester bonds of the cross-linkages and releasing 5-5', 8-5', 8-5' benzofuran, and 8-O-4' diferulate from soluble and insoluble corn bran glucurono-arabinoxylan. All four diferulic acids were released at similar efficiency, indicating nondiscriminatory enzymatic selectivity for the esterified dimer linkages, the only exception being that wtsFae1B had a surprisingly high propensity for releasing the dimers, especially 8-5' benzofuran diferulate, indicating a potential, unique catalytic selectivity. The data provide evidence of direct enzymatic release of diferulic acids from corn bran by newly discovered feruloyl esterases, i.e., a new enzyme activity. The findings yield new insight and create new opportunities for enzymatic opening of diferuloyl cross-linkages to pave the way for upgrading of recalcitrant arabinoxylans.
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Affiliation(s)
- Shang Lin
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800Kgs. Lyngby, Denmark
| | - Jesper Brask
- Novozymes A/S, Biologiens Vej 2, DK-2800Kgs. Lyngby, Denmark
| | - Line Munk
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800Kgs. Lyngby, Denmark
| | - Jesper Holck
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800Kgs. Lyngby, Denmark
| | | | - Anne S Meyer
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800Kgs. Lyngby, Denmark
| | - Jane Wittrup Agger
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800Kgs. Lyngby, Denmark
| | - Casper Wilkens
- Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800Kgs. Lyngby, Denmark
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Luo Z, Li M, Yang J, Li J, Zhang Y, Liu F, El-Omar E, Han L, Bian J, Gong L, Wang M. Ferulic acid attenuates high-fat diet-induced hypercholesterolemia by activating classic bile acid synthesis pathway. Front Nutr 2022; 9:976638. [PMID: 36211528 PMCID: PMC9536491 DOI: 10.3389/fnut.2022.976638] [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: 06/23/2022] [Accepted: 08/30/2022] [Indexed: 12/03/2022] Open
Abstract
Ferulic acid (FA), a natural phenolic phytochemical abundantly present in whole grains, displays promising therapeutic effects on hypercholesterolemia while its underlying mechanism not fully elucidated. This study aimed to investigate the cholesterol-lowering effect of FA in high-fat diet (HFD)-fed mice and its potential molecular mechanism. FA supplementation alleviated HFD-induced hypercholesterolemia (–13.2%, p < 0.05), along with increased excretion of bile acids (BAs) in feces (37.0%, p < 0.05). Mechanism studies showed that FA activated the expression of cholesterol 7α hydroxylase (CYP7A1), a rate-limiting enzyme in BA biosynthesis in the liver, which increased the BAs biosynthesis from cholesterol. Surprisingly, increased excretion of BAs in feces is a consequence, not a cause, of CYP7A1 activation. Furthermore, enterohepatic farnesoid X receptor (FXR) signaling is not involved in the activation of hepatic CYP7A1 by FA. In conclusion, FA activates CYP7A1 through non-FXR signaling, which on the one hand effectively prevents hypercholesterolemia, and on the other hand leads to secondary BAs elevation in plasma. The latter may be the key to the anti-obesity and hypoglycemic effects of FA.
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Affiliation(s)
- Zhixin Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Mengqian Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jiachuan Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jia Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Fang Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Emad El-Omar
- Microbiome Research Centre, St George and Sutherland Clinical School, University of New South Wales, Sydney, NSW, Australia
| | - Lin Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- *Correspondence: Lin Han,
| | - Ji Bian
- Kolling Institute, Sydney Medical School, Faculty of Medicine and Health, University of Sydney, Royal North Shore Hospital, St Leonards, NSW, Australia
- Ji Bian,
| | - Lan Gong
- Microbiome Research Centre, St George and Sutherland Clinical School, University of New South Wales, Sydney, NSW, Australia
- Lan Gong,
| | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Min Wang,
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6
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Hwang HJ, Lee SR, Yoon JG, Moon HR, Zhang J, Park E, Yoon SI, Cho JA. Ferulic Acid as a Protective Antioxidant of Human Intestinal Epithelial Cells. Antioxidants (Basel) 2022; 11:antiox11081448. [PMID: 35892649 PMCID: PMC9331426 DOI: 10.3390/antiox11081448] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 12/20/2022] Open
Abstract
The intestinal epithelial barrier is the primary and most significant defense barrier against ingested toxins and pathogenic bacteria. When the intestinal epithelium barrier is breached, inflammatory response is triggered. GWAS data showed that endoplasmic reticulum (ER) stress markers are elevated in Inflammatory Bowel Disease (IBD) patients, which suggests ER stress regulation might alleviate IBD symptoms. Ferulic acid (FA) is a polyphenol that is abundant in plants and has antioxidant and anti-inflammatory properties, although it is unclear whether FA has these effects on the intestine. Therefore, we investigated the effect of FA in vitro and in vivo. It was found that FA suppressed ER stress, nitric oxide (NO) generation, and inflammation in polarized Caco-2 and T84 cells, indicating that the ER stress pathway was implicated in its anti-inflammatory activities. The permeability of polarized Caco-2 cells in the presence and absence of proinflammatory cytokines were decreased by FA, and MUC2 mRNA was overexpressed in the intestines of mice fed a high-fat diet (HFD) supplemented with FA. These results suggest that FA has a protective effect on intestinal tight junctions. In addition, mouse intestine organoids proliferated significantly more in the presence of FA. Our findings shed light on the molecular mechanism responsible for the antioxidant effects of FA and its protective benefits on the health of the digestive system.
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Affiliation(s)
- Hye-Jeong Hwang
- Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea;
| | - So Rok Lee
- Department of Food and Nutrition, Chungnam National University, 99, Daehak-ro, Yuseong-gu, Daejeon 34134, Korea; (S.R.L.); (J.-G.Y.); (H.-R.M.); (J.Z.)
| | - Ju-Gyeong Yoon
- Department of Food and Nutrition, Chungnam National University, 99, Daehak-ro, Yuseong-gu, Daejeon 34134, Korea; (S.R.L.); (J.-G.Y.); (H.-R.M.); (J.Z.)
| | - Hye-Ri Moon
- Department of Food and Nutrition, Chungnam National University, 99, Daehak-ro, Yuseong-gu, Daejeon 34134, Korea; (S.R.L.); (J.-G.Y.); (H.-R.M.); (J.Z.)
| | - Jingnan Zhang
- Department of Food and Nutrition, Chungnam National University, 99, Daehak-ro, Yuseong-gu, Daejeon 34134, Korea; (S.R.L.); (J.-G.Y.); (H.-R.M.); (J.Z.)
| | - Eunmi Park
- Department of Food and Nutrition, Hannam University, 1646, Yuseung-daero, Yusung-gu, Daejeon 34054, Korea;
| | - Su-In Yoon
- Research Center for Microbiome-Brain Disorders, Chungnam University, Daejeon 34134, Korea;
| | - Jin Ah Cho
- Department of Food and Nutrition, Chungnam National University, 99, Daehak-ro, Yuseong-gu, Daejeon 34134, Korea; (S.R.L.); (J.-G.Y.); (H.-R.M.); (J.Z.)
- Correspondence: ; Tel.: +82-42-821-6833
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7
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Iqbal Y, Ponnampalam EN, Cottrell JJ, Suleria HA, Dunshea FR. Extraction and characterization of polyphenols from non-conventional edible plants and their antioxidant activities. Food Res Int 2022; 157:111205. [DOI: 10.1016/j.foodres.2022.111205] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 03/28/2022] [Accepted: 03/30/2022] [Indexed: 12/14/2022]
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8
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Luo Z, Li M, Yang Q, Zhang Y, Liu F, Gong L, Han L, Wang M. Ferulic Acid Prevents Nonalcoholic Fatty Liver Disease by Promoting Fatty Acid Oxidation and Energy Expenditure in C57BL/6 Mice Fed a High-Fat Diet. Nutrients 2022; 14:nu14122530. [PMID: 35745260 PMCID: PMC9230086 DOI: 10.3390/nu14122530] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 06/02/2022] [Accepted: 06/09/2022] [Indexed: 12/11/2022] Open
Abstract
There is a consensus that ferulic acid (FA), the most prominent phenolic acid in whole grains, displays a protective effect in non-alcoholic fatty liver disease (NAFLD), though its underlying mechanism not fully elucidated. This study aimed to investigate the protective effect of FA on high-fat diet (HFD)-induced NAFLD in mice and its potential mechanism. C57BL/6 mice were divided into the control diet (CON) group, the HFD group, and the treatment (HFD+FA) group, fed with an HFD and FA (100 mg/kg/day) by oral gavage for 12 weeks. Hematoxylin and eosin (H&E) staining and Oil Red O staining were used to evaluate liver tissue pathological changes and lipid accumulation respectively. It was demonstrated that FA supplementation prevented HFD-induced NAFLD, which was evidenced by the decreased accumulation of lipid and hepatic steatosis in the HFD+FA group. Specifically, FA supplementation decreased hepatic triacylglycerol (TG) content by 33.5% (p < 0.01). Metabolic cage studies reveal that FA-treated mice have elevated energy expenditure by 11.5% during dark phases. Mechanistically, FA treatment increases the expression of rate-limiting enzymes of fatty acid oxidation and ketone body biosynthesis CPT1A, ACOX1 and HMGCS2, which are the peroxisome proliferator-activated receptors α (PPARα) targets in liver. In conclusion, FA could effectively prevent HFD-induced NAFLD possibly by activating PPARα to increase energy expenditure and decrease the accumulation of triacylglycerol in the liver.
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Affiliation(s)
- Zhixin Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (Z.L.); (M.L.); (Q.Y.); (F.L.); (L.H.)
| | - Mengqian Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (Z.L.); (M.L.); (Q.Y.); (F.L.); (L.H.)
| | - Qiong Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (Z.L.); (M.L.); (Q.Y.); (F.L.); (L.H.)
| | - Yuhong Zhang
- Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China;
| | - Fang Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (Z.L.); (M.L.); (Q.Y.); (F.L.); (L.H.)
| | - Lan Gong
- Microbiome Research Centre, St George and Sutherland Clinical School, University of New South Wales, Sydney, NSW 2052, Australia;
| | - Lin Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (Z.L.); (M.L.); (Q.Y.); (F.L.); (L.H.)
| | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (Z.L.); (M.L.); (Q.Y.); (F.L.); (L.H.)
- Correspondence: ; Tel./Fax: +86-029-8709-2486
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Sharma P, Goudar G, Longvah T, Gour VS, Kothari S, Wani IA. Fate of Polyphenols and Antioxidant Activity of Barley during Processing. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2020.1725036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Paras Sharma
- ICMR-National Institute of Nutrition, Hyderabad, India
| | | | - T. Longvah
- ICMR-National Institute of Nutrition, Hyderabad, India
| | - Vinod. S. Gour
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - S.L. Kothari
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Idrees A. Wani
- Department of Food Science & Technology, University of Kashmir, Hazratbal, Srinagar, India
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Lignocellulose-Degrading Enzymes: A Biotechnology Platform for Ferulic Acid Production from Agro-Industrial Side Streams. Foods 2021; 10:foods10123056. [PMID: 34945607 PMCID: PMC8701750 DOI: 10.3390/foods10123056] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/28/2021] [Accepted: 12/03/2021] [Indexed: 01/30/2023] Open
Abstract
Biorefining by enzymatic hydrolysis (EH) of lignocellulosic waste material due to low costs and affordability has received enormous interest amongst scientists as a potential strategy suitable for the production of bioactive ingredients and chemicals. In this study, a sustainable and eco-friendly approach to extracting bound ferulic acid (FA) was demonstrated using single-step EH by a mixture of lignocellulose-degrading enzymes. For comparative purposes of the efficiency of EH, an online extraction and analysis technique using supercritical fluid extraction-supercritical fluid chromatography-mass spectrometry (SFE-SFC-MS) was performed. The experimental results demonstrated up to 369.3 mg 100 g-1 FA release from rye bran after 48 h EH with Viscozyme L. The EH of wheat and oat bran with Viscoferm for 48 h resulted in 255.1 and 33.5 mg 100 g-1 of FA, respectively. The release of FA from bran matrix using supercritical fluid extraction with carbon dioxide and ethanol as a co-solvent (SFE-CO2-EtOH) delivered up to 464.3 mg 100 g-1 of FA, though the extractability varied depending on the parameters used. The 10-fold and 30-fold scale-up experiments confirmed the applicability of EH as a bioprocessing method valid for the industrial scale. The highest yield of FA in both scale-up experiments was obtained from rye bran after 48 h of EH with Viscozyme L. In purified extracts, the absence of xylose, arabinose, and glucose as the final degradation products of lignocellulose was proven by high-performance liquid chromatography with refractive index detection (HPLC-RID). Up to 94.0% purity of FA was achieved by solid-phase extraction (SPE) using the polymeric reversed-phase Strata X column and 50% EtOH as the eluent.
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Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye ( Secale cereale) Flour. Antioxidants (Basel) 2021; 10:antiox10081214. [PMID: 34439463 PMCID: PMC8389031 DOI: 10.3390/antiox10081214] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 07/22/2021] [Accepted: 07/24/2021] [Indexed: 01/11/2023] Open
Abstract
Six different solvents were used as extraction medium (water, methanol, ethanol, acidified methanol, benzene and acetone) to check their phenolics extraction efficacy from flour of two rye cultivars. Rye extracts with different solvents were further analyzed for the estimation of phytochemicals and antioxidant properties. Different tests (TPC, TAC, DPPH, FRAP, ABTS, RPA and CTC) were performed to check the antioxidant properties and tannin contents in extracts. A bioactive profile of a rye cultivar indicated the presence of total phenolic compounds (0.08-2.62 mg GAE/g), total antioxidant capacity (0.9-6.8 mg AAE/g) and condensed tannin content (4.24-9.28 mg CE/100 g). HPLC was done to check phenolics in rye extract with the best solvent (water), which indicated the presence of Catechol (91.1-120.4 mg/100 g), resorcinol (52-70.3 mg/100 g), vanillin (1.3-5.5 mg/100 g), ferulic acid (1.4-1.5 mg/100 g), quercetin (4.6-4.67 mg/100 g) and benzoic acid (5.3 mg/100 g) in rye extracts. The presence of DNA damage protection potential in rye extracts indicates its medicinal importance. Rye flour could be utilized in the preparation of antioxidant-rich health-benefiting food products.
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Souza M, José Comin J, Moresco R, Maraschin M, Kurtz C, Emílio Lovato P, Rogério Lourenzi C, Kokowicz Pilatti F, Loss A, Kuhnen S. Exploratory and discriminant analysis of plant phenolic profiles obtained by UV-vis scanning spectroscopy. J Integr Bioinform 2021; 18:jib-2019-0056. [PMID: 34085494 PMCID: PMC8573236 DOI: 10.1515/jib-2019-0056] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 04/24/2021] [Accepted: 04/26/2021] [Indexed: 11/15/2022] Open
Abstract
Some species of cover crops produce phenolic compounds with allelopathic potential. The use of math, statistical and computational tools to analyze data obtained with spectrophotometry can assist in the chemical profile discrimination to choose which species and cultivation are the best for weed management purposes. The aim of this study was to perform exploratory and discriminant analysis using R package specmine on the phenolic profile of Secale cereale L., Avena strigosa L. and Raphanus sativus L. shoots obtained by UV-vis scanning spectrophotometry. Plants were collected at 60, 80 and 100 days after sowing and at 15 and 30 days after rolling in experiment in Brazil. Exploratory and discriminant analysis, namely principal component analysis, hierarchical clustering analysis, t-test, fold-change, analysis of variance and supervised machine learning analysis were performed. Results showed a stronger tendency to cluster phenolic profiles according to plant species rather than crop management system, period of sampling or plant phenologic stage. PCA analysis showed a strong distinction of S. cereale L. and A. strigosa L. 30 days after rolling. Due to the fast analysis and friendly use, the R package specmine can be recommended as a supporting tool to exploratory and discriminatory analysis of multivariate data.
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Affiliation(s)
- Monique Souza
- Universidade Federal de Santa Catarina, Florianopolis, Brazil
| | | | - Rodolfo Moresco
- Escola do Mar, Ciência e Tecnologia da Universidade do Vale do Itajaí, (UNIVALI), Itajaí, Brazil
| | | | | | | | | | | | - Arcângelo Loss
- Universidade Federal de Santa Catarina, Florianopolis, Brazil
| | - Shirley Kuhnen
- Universidade Federal de Santa Catarina, Florianopolis, Brazil
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Guo H, Wu H, Sajid A, Li Z. Whole grain cereals: the potential roles of functional components in human health. Crit Rev Food Sci Nutr 2021; 62:8388-8402. [PMID: 34014123 DOI: 10.1080/10408398.2021.1928596] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Whole grain cereals have been the basis of human diet since ancient times. Due to rich in a variety of unique bioactive ingredients, they play an important role in human health. This review highlights the contents and distribution of primary functional components and their health effects in commonly consumed whole grain cereals, especially dietary fiber, protein, polyphenols, and alkaloids. In general, cereals exert positive effects in the following ways: 1) Restoring intestinal flora diversity and increasing intestinal short-chain fatty acids. 2) Regulating plasma glucose and lipid metabolism, thereby the improvement of obesity, cardiovascular and cerebrovascular diseases, diabetes, and other chronic metabolic diseases. 3) Exhibiting antioxidant activity by scavenging free radicals. 4) Preventing gastrointestinal cancer via the regulation of classical signaling pathways. In summary, this review provides a scientific basis for the formulation of whole-grain cereals-related dietary guidelines, and guides people to form scientific dietary habits, so as to promote the development and utilization of whole-grain cereals.
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Affiliation(s)
- Huiqin Guo
- Institute of Biotechnology, The Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, PR China
| | - Haili Wu
- College of Life Science, Shanxi University, Taiyuan, PR China
| | - Amin Sajid
- Institute of Biotechnology, The Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, PR China
| | - Zhuoyu Li
- Institute of Biotechnology, The Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, PR China;,College of Life Science, Shanxi University, Taiyuan, PR China
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The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8870754. [PMID: 33511199 PMCID: PMC7826242 DOI: 10.1155/2021/8870754] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/12/2020] [Accepted: 12/05/2020] [Indexed: 12/05/2022]
Abstract
The irradiation process extends the cereal grain storage period, but also affects their chemical composition and antioxidants properties. The aim of this study was to analyze the effect of gamma irradiation on the content of total polyphenols, flavonoids, and tannins as well as the quantitative and qualitative profile of polyphenols in rye grains. The potential antioxidant capacity was also evaluated. The irradiation process resulted in an average increase of 10% of the total phenolic content as compared to the raw material, with each of the analyzed varieties reacting in different manners. The amount of tannins increased after irradiation at a constant level regardless of the applied gamma ray doses in the all analyzed rye grain varieties. The antiradical and antioxidant activity of rye grains after the irradiation process did not change or was reduced.
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15
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Kaszuba J, Kapusta I, Posadzka Z. Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products. Molecules 2021; 26:molecules26030562. [PMID: 33494546 PMCID: PMC7865965 DOI: 10.3390/molecules26030562] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/15/2021] [Accepted: 01/20/2021] [Indexed: 11/16/2022] Open
Abstract
The triticale grain has high nutritive value and good technological suitability. Triticale flour can be a valuable raw material for bread-making. The aim of this work was to determine the profile of phenolic acids in triticale grain of selected Polish cultivars and its products. Ultra-high-performance liquid chromatography (UPLC-PDA-MS/MS) was applied for separation and identification of these constituents. The grain of the examined triticale cultivars contained 13 phenolic acids, of which ferulic acid was determined in the largest amount and was constituted from 42–44% of the total content of phenolic acids in the grain. In addition, due to the large amounts of ferulic, di-ferulic, and sinapic acids, composition of the phenolic acids fraction in triticale grain of the tested cultivars varied in comparison with that of wheat and rye cultivars. In triticale flour, the number of phenolic acids was nearly 4 times lower than in the grain, as phenolic acids were removed along with bran, in which their proportion was almost 9 times higher than in the grain intended for grinding. The application of bran in the bread recipe resulted in a 3.5-fold increase in the fraction of phenolic acids compared to the bread produced from triticale flour without bran addition.
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Šamec D, Karalija E, Šola I, Vujčić Bok V, Salopek-Sondi B. The Role of Polyphenols in Abiotic Stress Response: The Influence of Molecular Structure. PLANTS (BASEL, SWITZERLAND) 2021; 10:118. [PMID: 33430128 PMCID: PMC7827553 DOI: 10.3390/plants10010118] [Citation(s) in RCA: 184] [Impact Index Per Article: 61.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/29/2020] [Accepted: 01/05/2021] [Indexed: 01/15/2023]
Abstract
Abiotic stressors such as extreme temperatures, drought, flood, light, salt, and heavy metals alter biological diversity and crop production worldwide. Therefore, it is important to know the mechanisms by which plants cope with stress conditions. Polyphenols, which are the largest group of plant-specialized metabolites, are generally recognized as molecules involved in stress protection in plants. This diverse group of metabolites contains various structures, from simple forms consisting of one aromatic ring to more complex ones consisting of large number of polymerized molecules. Consequently, all these molecules, depending on their structure, may show different roles in plant growth, development, and stress protection. In the present review, we aimed to summarize data on how different polyphenol structures influence their biological activity and their roles in abiotic stress responses. We focused our review on phenolic acids, flavonoids, stilbenoids, and lignans.
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Affiliation(s)
- Dunja Šamec
- Ruđer Bošković Institute, Bijenička cesta 54, 10000 Zagreb, Croatia;
| | - Erna Karalija
- Faculty of Science, University of Sarajevo, Zmaja od Bosne 33–35, 71000 Sarajevo, Bosnia and Herzegovina;
| | - Ivana Šola
- Department of Biology, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia; (I.Š.); (V.V.B.)
| | - Valerija Vujčić Bok
- Department of Biology, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia; (I.Š.); (V.V.B.)
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17
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Deleu LJ, Lemmens E, Redant L, Delcour JA. The major constituents of rye (
Secale cereale
L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed. Cereal Chem 2020. [DOI: 10.1002/cche.10306] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Lomme J. Deleu
- Laboratory of Food Chemistry and Biochemistry KU Leuven Kasteelpark Arenberg 20 Leuven 3001 Belgium
| | - Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry KU Leuven Kasteelpark Arenberg 20 Leuven 3001 Belgium
| | - Lore Redant
- Laboratory of Food Chemistry and Biochemistry KU Leuven Kasteelpark Arenberg 20 Leuven 3001 Belgium
- Aminolabs Groups NV Research Campus 6 Hasselt3500 Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry KU Leuven Kasteelpark Arenberg 20 Leuven 3001 Belgium
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18
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Girard AL, Awika JM. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions. Compr Rev Food Sci Food Saf 2020; 19:2164-2199. [PMID: 33337093 DOI: 10.1111/1541-4337.12572] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/30/2020] [Accepted: 04/15/2020] [Indexed: 01/20/2023]
Abstract
Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients. Polyphenols are antioxidants, thus generally decrease gluten strength by reducing disulfide cross-linking. Monomeric polyphenols can be used to reduce dough mix time and improve flexibility of the gluten network, including to plasticize gluten films. However, high-molecular-weight polyphenols (tannins) cross-link gluten proteins, thereby increasing protein network density and strength. Tannin-gluten interactions can greatly increase gluten tensile strength in dough matrices, as well as batter viscosity and stability. This could be leveraged to reduce detrimental effects of healthful inclusions, like bran and fiber, to loaf breads and other wheat-based products. Further, the dual functions of tannins as an antioxidant and gluten cross-linker could help restructure gluten proteins and improve the texture of plant-based meat alternatives. Tannin-gluten interactions may also be used to reduce inflammatory effects of gluten experienced by those with gluten allergies and celiac disease. Other potential applications of tannin-gluten interactions include formation of food matrices to reduce starch digestibility; creation of novel biomaterials for edible films or medical second skin type bandages; or targeted distribution of micronutrients in the digestive tract. This review focuses on the effects of polyphenols on wheat gluten functionality and discusses emerging opportunities to employ polyphenol-gluten interactions.
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Affiliation(s)
- Audrey L Girard
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas
| | - Joseph M Awika
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas.,Department of Nutrition and Food Science, Texas A&M University, College Station, Texas
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19
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Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols. Food Res Int 2020; 130:108970. [PMID: 32156404 DOI: 10.1016/j.foodres.2019.108970] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 12/07/2019] [Accepted: 12/29/2019] [Indexed: 11/21/2022]
Abstract
The aim of this study was to evaluate the content of free and bound phenols and alkylresorcinols in functional couscous enriched with barley coarse fraction obtained by air classification. Two different levels of enriched barley flour (20 and 30%) were used for the formulation of couscous and they were compared with a control couscous made with 100% of semolina. HPLC-ESI-TOF-MS was used to determine the phenolic composition in couscous samples. Total free phenolic compounds content in control couscous was 182 μg/100 g d.m. This amount increases significantly when coarse barley flour is added reaching value of 2273 μg/100 g d.m. and 2978 μg/100 g d.m. when 20 and 30% of barley coarse fraction was used, respectively. Moreover, the main free phenolic compounds in enriched barley samples are represented by flavan-3-ols. Bound phenols ranged from 5242 μg/100 g d.m. for control couscous to 27,092 μg/100 g d.m. for couscous with 30% of barley coarse fraction with a strong prevalence of phenolic acids. Finally, regarding alkylresorcinol compounds, they ranged from 1.01 mg/g d.m. for control couscous to 2.46 mg/g d.m. for couscous with 30% of barley coarse fraction. In conclusion, on the basis of obtained results, barley coarse fraction can be considered a good ingredient to develop functional couscous naturally enriched of phenolic compounds and alkylresorcinols.
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20
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Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli. Appl Environ Microbiol 2020; 86:AEM.02461-19. [PMID: 31862715 DOI: 10.1128/aem.02461-19] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Accepted: 12/16/2019] [Indexed: 02/06/2023] Open
Abstract
Phenolic acids are among the most abundant phenolic compounds in edible parts of plants. Lactic acid bacteria (LAB) metabolize phenolic acids, but the enzyme responsible for reducing hydroxycinnamic acids to phenylpropionic acids (HcrB) was only recently characterized in Lactobacillus plantarum In this study, heterofermentative LAB species were screened for their hydroxycinnamic acid metabolism. Data on strain-specific metabolism in combination with comparative genomic analyses identified homologs of HcrB as putative phenolic acid reductases. Par1 and HcrF both encode putative multidomain proteins with 25% and 63% amino acid identity to HcrB, respectively. Of these genes, par1 in L. rossiae and hcrF in L. fermentum were overexpressed in response to hydroxycinnamic acids. The deletion of par1 in L. rossiae led to the loss of phenolic acid metabolism. The strain-specific metabolism of phenolic acids was congruent with the genotype of lactobacilli; however, phenolic acid reductases were not identified in strains of Weissella cibaria that reduced hydroxycinnamic acids to phenylpropionic acids. Phylogenetic analysis of major genes involved in hydroxycinnamic acid metabolism in strains of the genus Lactobacillus revealed that Par1 was found to be the most widely distributed phenolic acid reductase, while HcrB was the least abundant, present in less than 9% of Lactobacillus spp. In conclusion, this study increased the knowledge on the genetic determinants of hydroxycinnamic acid metabolism, explaining the species- and strain-specific metabolic variations in lactobacilli and providing evidence of additional enzymes involved in hydroxycinnamic acid metabolism of lactobacilli.IMPORTANCE The metabolism of secondary plant metabolites, including phenolic compounds, by food-fermenting lactobacilli is a significant contributor to the safety, quality, and nutritional quality of fermented foods. The enzymes mediating hydrolysis, reduction, and decarboxylation of phenolic acid esters and phenolic acids in lactobacilli, however, are not fully characterized. The genomic analyses presented here provide evidence for three novel putative phenolic acid reductases. Matching comparative genomic analyses with phenotypic analysis and quantification of gene expression indicates that two of the three putative phenolic acid reductases, Par1 and HcrF, are involved in reduction of hydroxycinnamic acids to phenylpropionic acids; however, the activity of Par2 may be unrelated to phenolic acids and recognizes other secondary plant metabolites. These findings expand our knowledge on the metabolic potential of lactobacilli and facilitate future studies on activity and substrate specificity of enzymes involved in metabolism of phenolic compounds.
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21
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Xia X, Xing Y, Kan J. Antioxidant activity of Qingke (highland hull‐less barley) after extraction/hydrolysis and in vitro simulated digestion. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14331] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xuejuan Xia
- College of Food Science Southwest University Chongqing P.R. China
| | - Yuxiao Xing
- College of Food Science Southwest University Chongqing P.R. China
| | - Jianquan Kan
- College of Food Science Southwest University Chongqing P.R. China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing), Ministry of Agriculture Chongqing P.R. China
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22
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23
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Tovaglieri A, Sontheimer-Phelps A, Geirnaert A, Prantil-Baun R, Camacho DM, Chou DB, Jalili-Firoozinezhad S, de Wouters T, Kasendra M, Super M, Cartwright MJ, Richmond CA, Breault DT, Lacroix C, Ingber DE. Species-specific enhancement of enterohemorrhagic E. coli pathogenesis mediated by microbiome metabolites. MICROBIOME 2019; 7:43. [PMID: 30890187 PMCID: PMC6425591 DOI: 10.1186/s40168-019-0650-5] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Accepted: 02/21/2019] [Indexed: 05/24/2023]
Abstract
BACKGROUND Species-specific differences in tolerance to infection are exemplified by the high susceptibility of humans to enterohemorrhagic Escherichia coli (EHEC) infection, whereas mice are relatively resistant to this pathogen. This intrinsic species-specific difference in EHEC infection limits the translation of murine research to human. Furthermore, studying the mechanisms underlying this differential susceptibility is a difficult problem due to complex in vivo interactions between the host, pathogen, and disparate commensal microbial communities. RESULTS We utilize organ-on-a-chip (Organ Chip) microfluidic culture technology to model damage of the human colonic epithelium induced by EHEC infection, and show that epithelial injury is greater when exposed to metabolites derived from the human gut microbiome compared to mouse. Using a multi-omics approach, we discovered four human microbiome metabolites-4-methyl benzoic acid, 3,4-dimethylbenzoic acid, hexanoic acid, and heptanoic acid-that are sufficient to mediate this effect. The active human microbiome metabolites preferentially induce expression of flagellin, a bacterial protein associated with motility of EHEC and increased epithelial injury. Thus, the decreased tolerance to infection observed in humans versus other species may be due in part to the presence of compounds produced by the human intestinal microbiome that actively promote bacterial pathogenicity. CONCLUSION Organ-on-chip technology allowed the identification of specific human microbiome metabolites modulating EHEC pathogenesis. These identified metabolites are sufficient to increase susceptibility to EHEC in our human Colon Chip model and they contribute to species-specific tolerance. This work suggests that higher concentrations of these metabolites could be the reason for higher susceptibility to EHEC infection in certain human populations, such as children. Furthermore, this research lays the foundation for therapeutic-modulation of microbe products in order to prevent and treat human bacterial infection.
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Affiliation(s)
- Alessio Tovaglieri
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, 02115, USA
- Department of Health Sciences and Technology, ETH Zurich, 8092, Zurich, Switzerland
| | - Alexandra Sontheimer-Phelps
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, 02115, USA
- Department of Biology, University of Freiburg, 79085, Freiburg, Germany
| | - Annelies Geirnaert
- Department of Health Sciences and Technology, ETH Zurich, 8092, Zurich, Switzerland
| | - Rachelle Prantil-Baun
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, 02115, USA
| | - Diogo M Camacho
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, 02115, USA
| | - David B Chou
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, 02115, USA
- Department of Pathology, Massachusetts General Hospital, Boston, MA, 02115, USA
| | - Sasan Jalili-Firoozinezhad
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, 02115, USA
- Department of Bioengineering and iBB, Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, 1649-004, Lisbon, Portugal
| | - Tomás de Wouters
- Department of Health Sciences and Technology, ETH Zurich, 8092, Zurich, Switzerland
| | - Magdalena Kasendra
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, 02115, USA
- Present Address: Emulate Inc., 27 Drydock Avenue, Boston, MA, 02210, USA
| | - Michael Super
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, 02115, USA
| | - Mark J Cartwright
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, 02115, USA
| | - Camilla A Richmond
- Division of Gastroenterology, Boston Children's Hospital, Boston, MA, 02115, USA
- Department of Pediatrics, Harvard Medical School, Boston, MA, 02115, USA
- Harvard Stem Cell Institute, Harvard University, Boston, MA, 02139, USA
| | - David T Breault
- Department of Pediatrics, Harvard Medical School, Boston, MA, 02115, USA
- Harvard Stem Cell Institute, Harvard University, Boston, MA, 02139, USA
- Division of Endocrinology, Boston Children's Hospital, Boston, MA, 02115, USA
| | - Christophe Lacroix
- Department of Health Sciences and Technology, ETH Zurich, 8092, Zurich, Switzerland
| | - Donald E Ingber
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, 02115, USA.
- Vascular Biology Program and Department of Surgery, Boston Children's Hospital and Harvard Medical School, Boston, MA, 02115, USA.
- Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, 02139, USA.
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24
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Amanpour A, Kelebek H, Selli S. LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives. JOURNAL OF MASS SPECTROMETRY : JMS 2019; 54:227-238. [PMID: 30593706 DOI: 10.1002/jms.4326] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 12/12/2018] [Accepted: 12/17/2018] [Indexed: 06/09/2023]
Abstract
The current study was designed to find out how olive maturity indices (2.5, 3.5, and 4.5) affect the individual phenolic compounds and antioxidant potencies of olive oils produced from cv. Nizip Yaglik olives. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry in multiple reaction monitoring mode was utilized for the determination of phenolic composition qualitatively and quantitatively. Findings asserted a quite similar phenolic profile (14 phenols) depending on the various phenolic groups in all oils, while the concentration of total and individual phenolic compounds revealed significant differences between the samples statistically (p < 0.05). Among the individual phenolic classes in all samples, secoiridoids were the most prevailing group and their total content showed a clear significant decline as the olive fruits get ripened. Antioxidant potency values showed a clear diminution attitude during the maturation of the olives. The principal component analysis revealed that oils were discriminated from each other according to phenolic compounds and antioxidant potencies. Moreover, oils obtained from the unripe and medium-ripe fruits possessed a very good quality marked by their elevated phenolic levels.
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Affiliation(s)
- Asghar Amanpour
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
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25
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Hernández-García L, Sandoval-Lira J, Rosete-Luna S, Niño-Medina G, Sanchez M. Theoretical study of ferulic acid dimer derivatives: bond dissociation enthalpy, spin density, and HOMO-LUMO analysis. Struct Chem 2018. [DOI: 10.1007/s11224-018-1107-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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26
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Kageyama N, Inui T, Fukami H, Komura H. Structures in the Hordatine Family with cis-Cinnamoyl Moieties. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0627-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Takako Inui
- Beer Development Department, Suntory Liquors Limited, Osaka, Japan
| | - Harukazu Fukami
- Department of Bioscience and Biotechnology, Faculty of Bioenvironmental Science, Kyoto Gakuen University, Kyoto, Japan
| | - Hajime Komura
- Suntory Foundation for Life Sciences, Bioorganic Research Institute, Osaka, Japan
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27
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Lee D, Lee OH, Choi G, Kim JD. Antioxidant and Anti-Adipogenic Activities of Trapa japonica Shell Extract Cultivated in Korea. Prev Nutr Food Sci 2018; 22:327-334. [PMID: 29333386 PMCID: PMC5758097 DOI: 10.3746/pnf.2017.22.4.327] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Accepted: 09/06/2017] [Indexed: 12/04/2022] Open
Abstract
Trapa japonica shell contains phenolic compounds such as tannins. Studies regarding the antioxidant and anti-adipogenic effects of Trapa japonica shell cultivated in Korea are still unclear. Antioxidant and anti-adipogenic activities were measured by in vitro assays such as 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity, 2,2′-azinobis( 3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity, ferric reducing ability of plasma assay, reducing power, superoxide dismutase-like activity, and iron chelating ability in 3T3-L1 cells. We also measured the total phenol and flavonoids contents (TPC and TFC, respectively) in Trapa japonica shell extract. Our results show that TPC and TFC of Trapa japonica shell extract were 157.7±0.70 mg gallic acid equivalents/g and 25.0±1.95 mg quercetin equivalents/g, respectively. Trapa japonica shell extract showed strong antioxidant activities in a dose-dependent manner in DPPH and ABTS radical scavenging activities and other methods. Especially, the whole antioxidant activity test of Trapa japonica shell extract exhibited higher levels than that of butylated hydroxytoluene as a positive control. Furthermore, Trapa japonica shell extract inhibited lipid accumulation and reactive oxygen species production during the differentiation of 3T3-L1 preadipocytes. Trapa japonica shell extract possessed a significant antioxidant and anti-adipogenic property, which suggests its potential as a natural functional food ingredient.
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Affiliation(s)
- DooJin Lee
- Department of Food Science and Biotechnology, Kangwon National University, Gangwon 24341, Korea
| | - Ok-Hwan Lee
- Department of Food Science and Biotechnology, Kangwon National University, Gangwon 24341, Korea
| | - Geunpyo Choi
- Barista & Bakery Department, Kangwon State University, Gangwon 25425, Korea
| | - Jong Dai Kim
- Department of Food Science and Biotechnology, Kangwon National University, Gangwon 24341, Korea
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Bento-Silva A, Vaz Patto MC, do Rosário Bronze M. Relevance, structure and analysis of ferulic acid in maize cell walls. Food Chem 2017; 246:360-378. [PMID: 29291861 DOI: 10.1016/j.foodchem.2017.11.012] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 10/15/2017] [Accepted: 11/02/2017] [Indexed: 02/07/2023]
Abstract
Phenolic compounds in foods have been widely studied due to their health benefits. In cereals, phenolic compounds are extensively linked to cell wall polysaccharides, mainly arabinoxylans, which cross-link with each other and with other cell wall components. In maize, ferulic acid is the phenolic acid present in the highest concentration, forming ferulic acid dehydrodimers, trimers and tetramers. The cross-linking of polysaccharides is important for the cell wall structure and growth, and may protect against pathogen invasion. In addition to the importance for maize physiology, ferulic acid has been recognized as an important chemical structure with a wide range of health benefits when consumed in a diet rich in fibre. This review paper presents the different ways ferulic acid can be present in maize, the importance of ferulic acid derivatives and the methodologies that can be used for their analysis.
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Affiliation(s)
- Andreia Bento-Silva
- Instituto de Tecnologia Química e Biológica da Universidade Nova de Lisboa (ITQB NOVA), Av. da República, 2780-157, Oeiras, Portugal
| | - Maria Carlota Vaz Patto
- Instituto de Tecnologia Química e Biológica da Universidade Nova de Lisboa (ITQB NOVA), Av. da República, 2780-157, Oeiras, Portugal
| | - Maria do Rosário Bronze
- Instituto de Tecnologia Química e Biológica da Universidade Nova de Lisboa (ITQB NOVA), Av. da República, 2780-157, Oeiras, Portugal; Faculty of Pharmacy, University of Lisbon (FFULisboa), Av. Prof. Gama Pinto, 1649-019, Lisbon, Portugal; Instituto de Biologia Experimental e Tecnológica (iBET), Apartado 12, 2780-901, Oeiras, Portugal.
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29
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Hydrogen atom transfer versus proton coupled electron transfer mechanism of gallic acid with different peroxy radicals. REACTION KINETICS MECHANISMS AND CATALYSIS 2017. [DOI: 10.1007/s11144-017-1286-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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30
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Mishra LK, Sarkar D, Zwinger S, Shetty K. Phenolic antioxidant-linked anti-hyperglycemic properties of rye cultivars grown under conventional and organic production systems. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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31
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Koistinen VM, Nordlund E, Katina K, Mattila I, Poutanen K, Hanhineva K, Aura AM. Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1854-1864. [PMID: 28206756 DOI: 10.1021/acs.jafc.6b05110] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Cereal bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed rye bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed bran. This may be due to rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids.
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Affiliation(s)
- Ville M Koistinen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland , Post Office Box 1627, FI-70211 Kuopio, Finland
| | - Emilia Nordlund
- Technical Research Centre of Finland (VTT) , Post Office Box 1000, Tietotie 2, FI-02044 Espoo, Finland
| | - Kati Katina
- Technical Research Centre of Finland (VTT) , Post Office Box 1000, Tietotie 2, FI-02044 Espoo, Finland
- Department of Food and Environmental Sciences, University of Helsinki , Post Office Box 66, Agnes Sjöbergin Katu 2, FI-00014 Helsinki, Finland
| | - Ismo Mattila
- Technical Research Centre of Finland (VTT) , Post Office Box 1000, Tietotie 2, FI-02044 Espoo, Finland
- Steno Diabetes Center , Niels Steensens Vej 2, DK-2820 Gentofte, Denmark
| | - Kaisa Poutanen
- Technical Research Centre of Finland (VTT) , Post Office Box 1000, Tietotie 2, FI-02044 Espoo, Finland
| | - Kati Hanhineva
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland , Post Office Box 1627, FI-70211 Kuopio, Finland
| | - Anna-Marja Aura
- Technical Research Centre of Finland (VTT) , Post Office Box 1000, Tietotie 2, FI-02044 Espoo, Finland
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Gong ES, Luo SJ, Li T, Liu CM, Zhang GW, Chen J, Zeng ZC, Liu RH. Phytochemical profiles and antioxidant activity of brown rice varieties. Food Chem 2017; 227:432-443. [PMID: 28274454 DOI: 10.1016/j.foodchem.2017.01.093] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 01/12/2017] [Accepted: 01/17/2017] [Indexed: 12/26/2022]
Abstract
The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are reported. The total phenolic contents of BR ranged from 72.45 to 120.13mg of gallic acid equiv./100g. The phenolics from bound fraction contributed 40.6-50.2% of the total phenolic content. The total flavonoid contents of BR ranged from 75.90 to 112.03mg catechin equiv./100g. The flavonoids from the bound fraction contributed 26.9-48.2% of total flavonoids. Trans-ferulic acid was the predominant phenolic acid in BR. Total trans-ferulic acid content ranged from 161.42 to 374.81μg/100g. The percentage of trans-ferulic acid in bound fraction ranged from 96.4% to 99.2%. Only α- and γ-tocopherols and -tocotrienols were detected in BR with α-tocopherol and γ-tocotrienol being the predominant. The total peroxyl radical scavenging capacity (PSC) of BR ranged from 18.29 to 40.33mg vitamin C equiv./100g. The bound fraction contributed 67.2-77.2% of total PSC.
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Affiliation(s)
- Er Sheng Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China; Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Shun Jing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Tong Li
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Cheng Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
| | - Guo Wen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zi Cong Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
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Bach Knudsen KE, Nørskov NP, Bolvig AK, Hedemann MS, Laerke HN. Dietary fibers and associated phytochemicals in cereals. Mol Nutr Food Res 2017; 61. [DOI: 10.1002/mnfr.201600518] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 10/20/2016] [Accepted: 10/24/2016] [Indexed: 12/18/2022]
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Abstract
In order to evaluate the free radical scavenging potency of dihydroxybenzoic acids (DHBAs) the Density Functional Theory (DFT) was used. The M05-2X/6-311++G(d,p) and B3LYP-D2/6-311++G(d,p) theoretical models were applied. Three possible antioxidant mechanisms were examined: hydrogen atom transfer (HAT), single-electron transfer followed by proton transfer (SET-PT), and sequential proton loss electron transfer (SPLET) mechanisms. All of these mechanisms have been studied in nonpolar (benzene and pentylethanoate) and polar solvents (water) using an implicit solvation model (SMD). The following thermodynamic quantities related to these mechanisms were calculated: bond dissociation enthalpy (BDE), ionization potential (IP), and proton affinity (PA). The obtained results indicated the HAT mechanism as the most favourable reaction pathway for antioxidative action of DHBAs in benzene. On the other hand, SPLET is indicated as predominant reaction mechanism in polar solvent. The SET-PT mechanism was not favourable reaction path for antioxidative action in any of the solvents under investigation.
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Lima IAD, Khalil NM, Mainardes RM. A stability-indicating HPLC-PDA method for the determination of ferulic acid in chitosan-coated poly(lactide-co-glycolide) nanoparticles. BRAZ J PHARM SCI 2017. [DOI: 10.1590/s2175-97902017000216138] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Koistinen VM, Katina K, Nordlund E, Poutanen K, Hanhineva K. Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.06.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Abstract
Phenolic compounds play an important role in health benefits because of their highly antioxidant capacity. In this review, total phenolic contents (TPCs), phenolic acid profile and antioxidant capacity of the extracted from wheat, corn, rice, barley, sorghum, rye, oat, and millet, which have been recently reported, are summarized. The review shows clearly that cereals contain a number of phytochemicals including phenolics, flavonoids, anthocyanins, etc. The phytochemicals of cereals significantly exhibit antioxidant activity as measured by trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging, reducing power, oxygen radical absorbance capacity (ORAC), inhibition of oxidation of human low-density lipoprotein (LDL) cholesterol and DNA, Rancimat, inhibition of photochemilumenescence (PCL), and iron(II) chelation activity. Thus, the consumption of whole grains is considered to have significantly health benefits in prevention from chronic diseases such as cardiovascular disease, diabetes, and cancer because of the contribution of phenolic compounds existed. In addition, the extracts from cereal brans are considered to be used as a source of natural antioxidants.
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Affiliation(s)
- Pham Van Hung
- a School of Biotechnology, International University, Vietnam National University, Thu Duc District , Ho Chi Minh City , Vietnam
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Ravn JL, Martens HJ, Pettersson D, Pedersen NR. A commercial GH 11 xylanase mediates xylan solubilisation and degradation in wheat, rye and barley as demonstrated by microscopy techniques and wet chemistry methods. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.06.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Singh A, Sharma V, Banerjee R, Sharma S, Kuila A. Perspectives of cell-wall degrading enzymes in cereal polishing. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.05.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.04.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Kaur B, Kaur N. Metabolic fingerprinting of different populations of Phyllanthus niruri L. from Punjab using electrospray ionization mass spectrometry (ESI–MS). Med Chem Res 2016. [DOI: 10.1007/s00044-016-1674-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Dimerization of ferulic acid and structure determination of phenylindane derivatives. RESEARCH ON CHEMICAL INTERMEDIATES 2016. [DOI: 10.1007/s11164-015-2232-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ounnas F, Privé F, Salen P, Gaci N, Tottey W, Calani L, Bresciani L, López-Gutiérrez N, Hazane-Puch F, Laporte F, Brugère JF, Del Rio D, Demeilliers C, de Lorgeril M. Whole Rye Consumption Improves Blood and Liver n-3 Fatty Acid Profile and Gut Microbiota Composition in Rats. PLoS One 2016; 11:e0148118. [PMID: 26862900 PMCID: PMC4749345 DOI: 10.1371/journal.pone.0148118] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Accepted: 01/13/2016] [Indexed: 12/14/2022] Open
Abstract
Background Whole rye (WR) consumption seems to be associated with beneficial health effects. Although rye fiber and polyphenols are thought to be bioactive, the mechanisms behind the health effects of WR have yet to be fully identified. This study in rats was designed to investigate whether WR can influence the metabolism of n-3 and n-6 long-chain fatty acids (LCFA) and gut microbiota composition. Methods For 12 weeks, rats were fed a diet containing either 50% WR or 50% refined rye (RR). The WR diet provided more fiber (+21%) and polyphenols (+29%) than the RR diet. Fat intake was the same in both diets and particularly involved similar amounts of essential (18-carbon) n-3 and n-6 LCFAs. Results The WR diet significantly increased the 24-hour urinary excretion of polyphenol metabolites–including enterolactone–compared with the RR diet. The WR rats had significantly more n-3 LCFA–in particular, eicosapentanoic (EPA) and docosahexanoic (DHA) acids–in their plasma and liver. Compared with the RR diet, the WR diet brought significant changes in gut microbiota composition, with increased diversity in the feces (Shannon and Simpson indices), decreased Firmicutes/Bacteroidetes ratio and decreased proportions of uncultured Clostridiales cluster IA and Clostridium cluster IV in the feces. In contrast, no difference was found between groups with regards to cecum microbiota. The WR rats had lower concentrations of total short-chain fatty acids (SCFA) in cecum and feces (p<0.05). Finally, acetate was lower (p<0.001) in the cecum of WR rats while butyrate was lower (p<0.05) in the feces of WR rats. Interpretation This study shows for the first time that WR consumption results in major biological modifications–increased plasma and liver n-3 EPA and DHA levels and improved gut microbiota profile, notably with increased diversity–known to provide health benefits. Unexpectedly, WR decreased SCFA levels in both cecum and feces. More studies are needed to understand the interactions between whole rye (fiber and polyphenols) and gut microbiota and also the mechanisms of action responsible for stimulating n-3 fatty acid metabolism.
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Affiliation(s)
- Fayçal Ounnas
- Laboratoire TIMC-IMAG CNRS UMR 5525, Equipe PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble I, France
- Laboratory of Fundamental and Applied Bioenergetics (LBFA), Université Grenoble Alpes, Grenoble, France
- Inserm, U1055, Grenoble, France
- * E-mail:
| | - Florence Privé
- Laboratoire TIMC-IMAG CNRS UMR 5525, Equipe PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble I, France
- Laboratory of Fundamental and Applied Bioenergetics (LBFA), Université Grenoble Alpes, Grenoble, France
- Inserm, U1055, Grenoble, France
| | - Patricia Salen
- Laboratoire TIMC-IMAG CNRS UMR 5525, Equipe PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble I, France
| | - Nadia Gaci
- EA 4678 CIDAM, Clermont-Université, Université d'Auvergne, Clermont-Ferrand, France
| | - William Tottey
- EA 4678 CIDAM, Clermont-Université, Université d'Auvergne, Clermont-Ferrand, France
| | - Luca Calani
- LS9 Interlab Group, Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy
| | - Letizia Bresciani
- LS9 Interlab Group, Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy
| | - Noelia López-Gutiérrez
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n, E-04120 Almería, Spain
| | - Florence Hazane-Puch
- Département de Biochimie, Pharmacologie et Toxicologie, Unité Biochimie Hormonale et Nutritionnelle, Centre Hospitalier et Universitaire de Grenoble, Grenoble, France
| | - François Laporte
- Département de Biochimie, Pharmacologie et Toxicologie, Unité Biochimie Hormonale et Nutritionnelle, Centre Hospitalier et Universitaire de Grenoble, Grenoble, France
| | | | - Daniele Del Rio
- LS9 Interlab Group, Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy
| | - Christine Demeilliers
- Laboratory of Fundamental and Applied Bioenergetics (LBFA), Université Grenoble Alpes, Grenoble, France
- Inserm, U1055, Grenoble, France
| | - Michel de Lorgeril
- Laboratoire TIMC-IMAG CNRS UMR 5525, Equipe PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble I, France
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Ozdal T, Sela DA, Xiao J, Boyacioglu D, Chen F, Capanoglu E. The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility. Nutrients 2016; 8:78. [PMID: 26861391 PMCID: PMC4772042 DOI: 10.3390/nu8020078] [Citation(s) in RCA: 467] [Impact Index Per Article: 58.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Accepted: 01/11/2016] [Indexed: 02/07/2023] Open
Abstract
As of late, polyphenols have increasingly interested the scientific community due to their proposed health benefits. Much of this attention has focused on their bioavailability. Polyphenol-gut microbiota interactions should be considered to understand their biological functions. The dichotomy between the biotransformation of polyphenols into their metabolites by gut microbiota and the modulation of gut microbiota composition by polyphenols contributes to positive health outcomes. Although there are many studies on the in vivo bioavailability of polyphenols, the mutual relationship between polyphenols and gut microbiota is not fully understood. This review focuses on the biotransformation of polyphenols by gut microbiota, modulation of gut microbiota by polyphenols, and the effects of these two-way mutual interactions on polyphenol bioavailability, and ultimately, human health.
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Affiliation(s)
- Tugba Ozdal
- Department of Food Engineering, Faculty of Engineering and Architecture, Okan Univesity, Tuzla, Istanbul TR-34959, Turkey.
| | - David A Sela
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau, China.
| | - Dilek Boyacioglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR-34469, Turkey.
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR-34469, Turkey.
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Nani A, Belarbi M, Ksouri-Megdiche W, Abdoul-Azize S, Benammar C, Ghiringhelli F, Hichami A, Khan NA. Effects of polyphenols and lipids from Pennisetum glaucum grains on T-cell activation: modulation of Ca(2+) and ERK1/ERK2 signaling. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 2015; 15:426. [PMID: 26627682 PMCID: PMC4667445 DOI: 10.1186/s12906-015-0946-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Accepted: 11/21/2015] [Indexed: 12/19/2022]
Abstract
BACKGROUND Pearl millet (PM), i.e., Pennisetum glaucum, is widely grown in Africa and known for its anti-oxidant and anti-hyperlipidemic properties. METHODS The P. glaucum grains were obtained from the region of Ouled Aïssa (South of Algeria). We assessed the effects of phenolic compounds and lipids, extracted from seeds of P. glaucum, on rat lymphocyte proliferation, activated by phorbol 12-myristate 13-acetate and ionomycin. In order to explore signaling pathway, triggered by these compounds, we assessed interleukin-2 (IL-2) mRNA expression and extracellular signal-regulated kinase-1/2 (ERK1/ERK2) phosphorylation. Finally, we determined increases in free intracellular Ca(2+) concentrations, [Ca(2+)]i, by employing Fura-2/AM in rat lymphocytes. RESULTS The composition of P. glaucum grains in polyphenols was estimated to be 1660 µg gallic acid equivalents (GAE)/g. Lipids represented 4.5 %, and more than 72% of the fatty acids belonged to unsaturated family. Our investigation showed that both lipid and phenolic compounds inhibited mitogen-induced T-cell proliferation. Compared with phenolic compounds, lipids exerted weaker effects on ERK-1/ERK2 phosphorylation and Ca(2+) signaling in mitogen-activated T-cells. CONCLUSION We conclude that the immunomodulatory effects of P. glaucum could be contributed by its phenolic and lipid contents.
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Affiliation(s)
- Abdelhafid Nani
- University of Adrar, National Road n°06, Adrar, 01000, Algeria
- Laboratory of Natural Products, Abou-bekr Belkaid University, Tlemcen, 13000, Algeria
- INSERM U866, Université de Bourgogne, 21000, Dijon, France
| | - Meriem Belarbi
- Laboratory of Natural Products, Abou-bekr Belkaid University, Tlemcen, 13000, Algeria
| | - Wided Ksouri-Megdiche
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie de Borj-Cédria, Hammam-lif, 2050, Tunisia
| | | | - Chahid Benammar
- Laboratory of Natural Products, Abou-bekr Belkaid University, Tlemcen, 13000, Algeria
| | | | - Aziz Hichami
- INSERM U866, Université de Bourgogne, 21000, Dijon, France
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Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.018] [Citation(s) in RCA: 1440] [Impact Index Per Article: 160.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Boz H. p-Coumaric acid in cereals: presence, antioxidant and antimicrobial effects. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12898] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Hüseyin Boz
- Gastronomy and Culinary Arts Department; Tourism Faculty; Atatürk University; 25240 Erzurum Turkey
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Dynkowska WM, Cyran MR, Ceglińska A. Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1103-1115. [PMID: 25410263 PMCID: PMC4368412 DOI: 10.1002/jsfa.7007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/04/2014] [Revised: 11/05/2014] [Accepted: 11/14/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-bound) and insoluble phenolics. RESULTS Breads produced by a straight dough method without acid addition (A) and three-stage sourdough method with 12 h native starter preparation (C) exhibited the highest, genotype-dependent concentrations of free phenolic acids. Dough acidification by direct acid addition (method B) or by gradual production during prolonged starter fermentation (24 and 48 h, for methods D and E) considerably decreased their level. However, breads B were enriched in soluble ester-bound fraction. Both direct methods, despite substantial differences in dough pH, caused a similar increase in the amount of insoluble ester-bound fraction. The contents of phenolic fractions in rye bread were positively related to activity level of feruloyl esterase and negatively to those of arabinoxylan-hydrolysing enzymes in wholemeal flour. CONCLUSION The solubility of rye bread phenolics may be enhanced by application of a suitable bread-making procedure with respect to rye cultivar, as the mechanisms of this process are also governed by a response of an individual genotype with specific biochemical profile.
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Affiliation(s)
- Wioletta M Dynkowska
- Department of Plant Biochemistry and Physiology, Plant Breeding and Acclimatization Institute – National Research InstituteRadzikow, PL-05-870, Blonie, Poland
| | - Malgorzata R Cyran
- Department of Plant Biochemistry and Physiology, Plant Breeding and Acclimatization Institute – National Research InstituteRadzikow, PL-05-870, Blonie, Poland
| | - Alicja Ceglińska
- Faculty of Food Sciences, Warsaw University of Life SciencesNowoursynowska 159C, PL-02-776, Warsaw, Poland
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Vitaglione P, Mennella I, Ferracane R, Rivellese AA, Giacco R, Ercolini D, Gibbons SM, La Storia A, Gilbert JA, Jonnalagadda S, Thielecke F, Gallo MA, Scalfi L, Fogliano V. Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber. Am J Clin Nutr 2015; 101:251-61. [PMID: 25646321 DOI: 10.3945/ajcn.114.088120] [Citation(s) in RCA: 209] [Impact Index Per Article: 23.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
BACKGROUND Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits. OBJECTIVE The objective was to assess circulating concentration, excretion, and the physiologic role of WG wheat polyphenols in subjects with suboptimal dietary and lifestyle behaviors. DESIGN A placebo-controlled, parallel-group randomized trial with 80 healthy overweight/obese subjects with low intake of fruit and vegetables and sedentary lifestyle was performed. Participants replaced precise portions of refined wheat (RW) with a fixed amount of selected WG wheat or RW products for 8 wk. At baseline and every 4 wk, blood, urine, feces, and anthropometric and body composition measures were collected. Profiles of phenolic acids in biological samples, plasma markers of metabolic disease and inflammation, and fecal microbiota composition were assessed. RESULTS WG consumption for 4-8 wk determined a 4-fold increase in serum dihydroferulic acid (DHFA) and a 2-fold increase in fecal ferulic acid (FA) compared with RW consumption (no changes). Similarly, urinary FA at 8 wk doubled the baseline concentration only in WG subjects. Concomitant reduction in plasma tumor necrosis factor-α (TNF-α) after 8 wk and increased interleukin (IL)-10 only after 4 wk with WG compared with RW (P = 0.04) were observed. No significant change in plasma metabolic disease markers over the study period was observed, but a trend toward lower plasma plasminogen activator inhibitor 1 with higher excretion of FA and DHFA in the WG group was found. Fecal FA was associated with baseline low Bifidobacteriales and Bacteroidetes abundances, whereas after WG consumption, it correlated with increased Bacteroidetes and Firmicutes but reduced Clostridium. TNF-α reduction correlated with increased Bacteroides and Lactobacillus. No effect of dietary interventions on anthropometric measurements and body composition was found. CONCLUSIONS WG wheat consumption significantly increased excreted FA and circulating DHFA. Bacterial communities influenced fecal FA and were modified by WG wheat consumption. This trial was registered at clinicaltrials.gov as NCT01293175.
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Affiliation(s)
- Paola Vitaglione
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Ilario Mennella
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Rosalia Ferracane
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Angela A Rivellese
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Rosalba Giacco
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Danilo Ercolini
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Sean M Gibbons
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Antonietta La Storia
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Jack A Gilbert
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Satya Jonnalagadda
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Frank Thielecke
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Maria A Gallo
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Luca Scalfi
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
| | - Vincenzo Fogliano
- From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG)
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