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Kaur P, Singh Sandhu K, Singh Purewal S, Kaur M, Kumar Singh S. Rye: A wonder crop with industrially important macromolecules and health benefits. Food Res Int 2021; 150:110769. [PMID: 34865784 DOI: 10.1016/j.foodres.2021.110769] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 09/16/2021] [Accepted: 10/18/2021] [Indexed: 01/21/2023]
Abstract
Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and proteins which encourages the researchers and industries to use it for various purposes including bakery products, beverages and edible films formulation. However, despite many nutritional and health benefiting properties, rye has not been explored up to its full potential. Interest of consumers in formulating foods with high fiber and phenolic compounds has generated our interest in compiling the detailed information on rye. The present review on rye grains summarizes the existing scientific data on rye macronutrients (starch, arabinoxylan, β-glucan, fructan and proteins) and their corresponding industrial importance. Detailed description in this review unfolds the potential of rye grains for human nutrition. This review provides comprehensive knowledge and fills the remaining gap between the previous and latest scientific findings. Comprehensive information on rye nutrients along with health benefits will help to open a new era for scientific world and industrial sectors.
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Affiliation(s)
- Pinderpal Kaur
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
| | - Sukhvinder Singh Purewal
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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Kasote D, Tiozon RN, Sartagoda KJD, Itagi H, Roy P, Kohli A, Regina A, Sreenivasulu N. Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals. FRONTIERS IN PLANT SCIENCE 2021; 12:771276. [PMID: 34917106 PMCID: PMC8670417 DOI: 10.3389/fpls.2021.771276] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/27/2021] [Indexed: 05/13/2023]
Abstract
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Rhowell N. Tiozon
- International Rice Research Institute, Los Baños, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | | | - Hameeda Itagi
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Priyabrata Roy
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Ajay Kohli
- International Rice Research Institute, Los Baños, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Nese Sreenivasulu
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
- International Rice Research Institute, Los Baños, Philippines
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Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk. Appl Microbiol Biotechnol 2020; 104:10019-10031. [DOI: 10.1007/s00253-020-10986-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/18/2020] [Accepted: 10/26/2020] [Indexed: 12/20/2022]
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Iftikhar M, Iftikhar A, Zhang H, Gong L, Wang J. Transport, metabolism and remedial potential of functional food extracts (FFEs) in Caco-2 cells monolayer: A review. Food Res Int 2020; 136:109240. [PMID: 32846508 DOI: 10.1016/j.foodres.2020.109240] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 03/28/2020] [Accepted: 04/11/2020] [Indexed: 02/07/2023]
Abstract
Caco-2, a human intestinal carcinoma cell line, has been used to test the absorption and transport mechanism of functional foods and drugs across the intestinal epithelium in order to study their antioxidant, anticancer and anti-inflammatory activities. Caco-2 cells represent the morphological and functional characteristics of small intestinal cells and capable of expressing brush borders, tight junctions, intestinal efflux and uptake transporters which regulate permeation of drugs and functional food extracts from intestinal lumen to systemic circulation. The integrity of the Caco-2 monolayer is controlled by establishing the TEER between 200 and 1000 O per cm2. FFEs affect intestinal permeability by adjusting the tight junction proteins between the cells in order to maintain the epithelial barrier function. Because of the side effects of medicines, there is an increased interest in functional food extracts (FFEs) as drug substitutes. Functional foods undergo intricate transport processes and biotransformation after oral administration. Metabolism and transport studies of FFEs in Caco-2 cells are very important for determining their bioavailability. Functional foods and their constituents produce anti-proliferative and anti-cancer effects through apoptosis, cell cycle arrest and inhibition of various signal transduction pathways across Caco-2 cell lines. The current review has summarized the anti-inflammation, anticancer, antioxidant and cholesterol lowering potential of FFEs using Caco-2 cells through reducing local inflammatory signals, production of ROS and lipid accumulation. The transport, bioavailability, metabolism, mechanisms of actions, cellular pathways adopted by FFEs across Caco-2 cell lines are predominantly affected by their molecular weight, structures and physicochemical properties. These studies are beneficial for investigating the different mechanisms of action of FFEs in the human body.
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Affiliation(s)
- Maryam Iftikhar
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Asra Iftikhar
- Department of Pharmacy, Faculty of Pharmaceutical Sciences, The University of Faisalabad (TUF), Faisalabad 38000, Pakistan
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China.
| | - Lingxiao Gong
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China.
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Kulichová K, Sokol J, Nemeček P, Maliarová M, Maliar T, Havrlentová M, Kraic J. Phenolic compounds and biological activities of rye (Secale cereale L.) grains. OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0103] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
AbstractThe rye flour is, together with the wheat flour, the basic ingredient used in traditional bread baking. The rye grain contains many compounds with significant impacts on the consumer. Considering that, various biologically active phytochemicals were determined in extracts from mature grains of 19 rye genotypes (Secale cereale L.). The content of total phenols, flavonoids, phenolic acids and thiols, as well as antioxidant activities and inhibitory activities against trypsin, thrombin, and urokinase were analyzed by spectrophotometric methods. The vanillic acid, vanillin, p-coumaric acid, and t-ferulic acid were analyzed in particular by high performance liquid chromatography (HPLC). The observed differences in the amounts and activities between rye genotypes reflected variations in their genetic background. Rye grain is a remarkable source of specific phytochemicals. Genetic diversity in rye makes it possible to identify individual genotypes that have a unique content and biological activity of compounds deposited in mature grains. One subgroup of rye genotypes had higher values of antioxidant properties and concentrations of polyphenols. Other sub-group had higher proteinase inhibitory activities and contents of polyphenols. The third sub-group contained as though the universal genotypes, i.e. genotypes with average values in nearly all the measured parameters.
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Affiliation(s)
- Katarína Kulichová
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Jozef Sokol
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Peter Nemeček
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Mária Maliarová
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Tibor Maliar
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Michaela Havrlentová
- Research Institute of Plant Production, National Agricultural and Food Centre, Bratislavská cesta 122, 92168Piešťany, Slovakia
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Ján Kraic
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
- Research Institute of Plant Production, National Agricultural and Food Centre, Bratislavská cesta 122, 92168Piešťany, Slovakia
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