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Tsoupras A, Cholidis P, Kranas D, Galouni EA, Ofrydopoulou A, Efthymiopoulos P, Shiels K, Saha SK, Kyzas GZ, Anastasiadou C. Anti-Inflammatory, Antithrombotic, and Antioxidant Properties of Amphiphilic Lipid Bioactives from Shrimp. Pharmaceuticals (Basel) 2024; 18:25. [PMID: 39861088 PMCID: PMC11768413 DOI: 10.3390/ph18010025] [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: 11/28/2024] [Revised: 12/20/2024] [Accepted: 12/26/2024] [Indexed: 01/27/2025] Open
Abstract
Background/Objectives: Marine organisms, including shrimps, have gained research interest due to containing an abundance of bioactive lipid molecules.This study evaluated the composition and the in vitro biological activities of amphiphilic bioactive compounds from four different wild shrimp species: Litopenaeus vannamei, Penaeus kerathurus, Aristaeomorpha foliacea, and Parapenaeus longirostris. Methods: Total lipid (TL) extracts were obtained from shrimp and separated into total amphiphilic (TAC) and total lipophilic (TLC) compounds. Phenolic (TPC) and carotenoid (TCC) contents, antioxidant activities (DPPH, ABTS, FRAP assays), and biological effects on platelet-activating factor (PAF) and ADP-induced platelet activation were evaluated. Structural analyses were performed using ATR-FTIR spectroscopy, while LC-MS was used to elucidate the fatty acid composition and overall structure of polar lipids (PLs) present in shrimp TAC extracts. Results: TAC extracts, rich in phenolics, carotenoids, PL, and unsaturated fatty acids (UFAs), exhibited stronger anti-inflammatory and antithrombotic activities compared with TLC extracts, which showed potent antioxidant capacity. Significant amounts of UFAs, such as the monounsaturated fatty acid (MUFA) oleic acid (C18:1n9) and omega-3 (n3) polyunsaturated fatty acids (PUFAs) like eicosapentaenoic acid (EPA; C20:5n3) and docosahexaenoic acid (DHA; C22:6n3), were detected in the PLs of shrimp TAC extracts, with favorable anti-inflammatory values for their n6/n3 PUFA ratio. Shrimp amphiphilic bioactives present in the TAC extracts provide anti-inflammatory effects against the PAF pathway and antithrombotic effects against ADP and eicosanoid pathways. Conclusions: The overall findings support further study on the use of shrimp extracts rich in anti-inflammatory, anti-thrombotic, and antioxidant amphiphilic bioactives as ingredients to produce new bio-functional health-promoting products, in the context of sustainable development and circular economy.
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Affiliation(s)
- Alexandros Tsoupras
- Hephaestus, Laboratory, School of Chemistry, Faculty of Sciences, Democritus University of Thrace, St Lukas, 65404 Kavala, Greece; (P.C.); (D.K.); (E.A.G.); (A.O.); (P.E.); (G.Z.K.)
| | - Paschalis Cholidis
- Hephaestus, Laboratory, School of Chemistry, Faculty of Sciences, Democritus University of Thrace, St Lukas, 65404 Kavala, Greece; (P.C.); (D.K.); (E.A.G.); (A.O.); (P.E.); (G.Z.K.)
| | - Dimitrios Kranas
- Hephaestus, Laboratory, School of Chemistry, Faculty of Sciences, Democritus University of Thrace, St Lukas, 65404 Kavala, Greece; (P.C.); (D.K.); (E.A.G.); (A.O.); (P.E.); (G.Z.K.)
| | - Evangelia Aikaterini Galouni
- Hephaestus, Laboratory, School of Chemistry, Faculty of Sciences, Democritus University of Thrace, St Lukas, 65404 Kavala, Greece; (P.C.); (D.K.); (E.A.G.); (A.O.); (P.E.); (G.Z.K.)
| | - Anna Ofrydopoulou
- Hephaestus, Laboratory, School of Chemistry, Faculty of Sciences, Democritus University of Thrace, St Lukas, 65404 Kavala, Greece; (P.C.); (D.K.); (E.A.G.); (A.O.); (P.E.); (G.Z.K.)
| | - Pavlos Efthymiopoulos
- Hephaestus, Laboratory, School of Chemistry, Faculty of Sciences, Democritus University of Thrace, St Lukas, 65404 Kavala, Greece; (P.C.); (D.K.); (E.A.G.); (A.O.); (P.E.); (G.Z.K.)
| | - Katie Shiels
- Centre for Applied Bioscience Research, Technological University of the Shannon: Midlands Midwest, Moylish Park, V94 E8YF Limerick, Ireland; (K.S.); (S.K.S.)
| | - Sushanta Kumar Saha
- Centre for Applied Bioscience Research, Technological University of the Shannon: Midlands Midwest, Moylish Park, V94 E8YF Limerick, Ireland; (K.S.); (S.K.S.)
| | - George Z. Kyzas
- Hephaestus, Laboratory, School of Chemistry, Faculty of Sciences, Democritus University of Thrace, St Lukas, 65404 Kavala, Greece; (P.C.); (D.K.); (E.A.G.); (A.O.); (P.E.); (G.Z.K.)
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Longo F, Di Gaudio F, Attanzio A, Marretta L, Luparello C, Indelicato S, Bongiorno D, Barone G, Tesoriere L, Giardina IC, Abruscato G, Perlotti M, Hornsby LB, Arizza V, Vazzana M, Marrone F, Vizzini A, Martino C, Savoca D, Queiroz V, Fabbrizio A, Mauro M. Bioactive Molecules from the Exoskeleton of Procambarus clarkii: Reducing Capacity, Radical Scavenger, and Antitumor and Anti-Inflammatory Activities. Biomolecules 2024; 14:1635. [PMID: 39766342 PMCID: PMC11726989 DOI: 10.3390/biom14121635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2024] [Revised: 12/17/2024] [Accepted: 12/18/2024] [Indexed: 01/15/2025] Open
Abstract
This study evaluates, for the first time, the reducing capacity, radical scavenger activity, and in vitro antitumor and anti-inflammatory effects of chitosan, astaxanthin, and bio-phenols extracted from the exoskeleton of Sicilian Procambarus clarkii, the most widespread species of invasive crayfish in the Mediterranean region. Among the extracted compounds, astaxanthin exhibited the highest antioxidant activity in all assays. Chitosan and polyphenols demonstrated reducing and radical scavenging activity; chitosan showed significant ferric ion reducing capacity in the FRAP test, while bio-phenolic compounds displayed notable radical scavenging activity in the DPPH and ABTS assays. Both astaxanthin and polyphenols showed dose-dependent cytotoxicity on two different cancer cell lines, with IC50 values of 1.45 µg/mL (phenolic extract) and 4.28 µg/mL (astaxanthin extract) for HepG2 cells and 2.45 µg/mL (phenolic extract) and 4.57 µg/mL (astaxanthin extract) for CaCo-2 cells. The bio-phenolic extract also showed potential anti-inflammatory effects in vitro by inhibiting nitric oxide production in inflamed RAW 264.7 macrophages, reducing the treated/control NO ratio to 77% and 74% at concentrations of 1.25 and 1.5 μg/mL, respectively. These results suggest that P. clarkii exoskeletons could be a valuable source of bioactive molecules for biomedical, pharmaceutical, and nutraceutical application while contributing to the sustainable management of this invasive species.
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Affiliation(s)
- Francesco Longo
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Francesca Di Gaudio
- Department PROMISE, University of Palermo, Piazza delle Cliniche, 2, 90127 Palermo, Italy;
| | - Alessandro Attanzio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Laura Marretta
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Claudio Luparello
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Serena Indelicato
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - David Bongiorno
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Giampaolo Barone
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Luisa Tesoriere
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Ilenia Concetta Giardina
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Giulia Abruscato
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Manuela Perlotti
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Lucie Branwen Hornsby
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Vincenzo Arizza
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Mirella Vazzana
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Federico Marrone
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Aiti Vizzini
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Chiara Martino
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Dario Savoca
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Vinicius Queiroz
- Departamento de Fisiologia, Instituto de Biociências, Universidade de São Paulo, São Paulo 05508-090, Brazil;
| | - Antonio Fabbrizio
- Department of Theoretical and Applied Sciences (DiSTA), University e Campus, 22060 Novedrate, Italy;
| | - Manuela Mauro
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
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Tsokri S, Sarafidou M, Tsouko E, Athanasopoulou E, Vardaxi A, Pispas S, Tsironi T, Koutinas A. Efficient pectin recovery from sugar beet pulp as effective bio-based coating for Pacific white shrimp preservation. Int J Biol Macromol 2024; 282:136754. [PMID: 39437941 DOI: 10.1016/j.ijbiomac.2024.136754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 10/17/2024] [Accepted: 10/19/2024] [Indexed: 10/25/2024]
Abstract
This study demonstrates the valorization of sugar beet pulp (SBP)-derived pectin to produce bio-based coatings for shrimp preservation. Pectin extraction was assessed at varying temperatures and extraction times to achieve tailored properties (high methoxyl-pectins, degree of esterification-DE >79.0 %) leading to 11.5 % extraction yield, 78.1 % galactouronic acid content and 80 % DE at optimal conditions (pH 1.5, 80 °C, 2 h). Pectin-based coatings supplemented with ascorbic acid (AA) (0.5-2.0 %) led to organoleptically acceptable shrimps with significantly lower total color differences during 28-days of storage, compared to uncoated and pectin-coated counterparts. AA-based coatings delayed shrimp melanosis, expressed as reduced polyphenoloxidase activity (48-86 %). Rich-in-holocellulose solids derived after pectin extraction were used for bacterial cellulose (BC) production, pinpointing the SBP potential as a multi-purpose feedstock. Fed-batch fermentation enhanced BC concentration (by 110 %) and productivity (1.6-fold higher) compared to batch-cultures. Pectin produced within a SBP-based biorefinery could be applied as bio-based coating with food packaging potential.
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Affiliation(s)
- Stamatia Tsokri
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Mirva Sarafidou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Erminta Tsouko
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave., 11635 Athens, Greece.
| | - Evmorfia Athanasopoulou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Antiopi Vardaxi
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave., 11635 Athens, Greece
| | - Stergios Pispas
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave., 11635 Athens, Greece
| | - Theofania Tsironi
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Apostolis Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
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Araujo TDS, Ribeiro FDOS, Araujo-Nobre ARD, Nadvorny D, Canuto KM, Pereira RDCA, Souza ASDQ, Brito ALDC, Menezes FGRD, Silva ALCD, Fogaça FHDS, Silva DAD, de Souza BWS. Effectiveness of a formulation based on Ocimum gratissimum essential oil and cashew gum as inhibitors of quality loss and melanosis in shrimp. Int J Biol Macromol 2024; 268:131661. [PMID: 38641286 DOI: 10.1016/j.ijbiomac.2024.131661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 04/09/2024] [Accepted: 04/15/2024] [Indexed: 04/21/2024]
Abstract
In this study, two nanoemulsions were formulated with essential oil (EO) of Ocimum gratissimum with (EON) or without (EOE) cashew gum (CG). Subsequently, inhibition of melanosis and preservation of the quality of shrimp stored for 16 days at 4 ± 0.5 °C were evaluated. A computational approach was performed to predict the system interactions. Dynamic light scattering (DLS) and atomic force microscopy (AFM) were used for nanoparticle analysis. Gas chromatography and flame ionization detector (GC-FID) determined the chemical composition of the EO constituents. Shrimps were evaluated according to melanosis's appearance, psychrotrophic bacteria's count, pH, total volatile basic nitrogen, and thiobarbituric acid reactive substances. EON exhibited a particle size three times smaller than EOE. The shrimp treated with EON showed a more pronounced sensory inhibition of melanosis, which was considered mild by the 16th day. Meanwhile, in the other groups, melanosis was moderate (EOE) or severe (untreated group). Both EON and EOE treatments exhibited inhibition of psychrotrophic bacteria and demonstrated the potential to prevent lipid oxidation, thus extending the shelf life compared to untreated fresh shrimp. EON with cashew gum, seems more promising due to its physicochemical characteristics and superior sensory performance in inhibiting melanosis during shrimp preservation.
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Affiliation(s)
- Thais Danyelle Santos Araujo
- Department of Fisheries Engineering, Federal University of Ceará (UFC), Campus Pici, Fortaleza, Ceará, Brazil; Biodiversity and Biotechnology Research Center (BIOTEC), Parnaíba Delta Federal University, Parnaíba, Piauí, Brazil
| | | | | | - Daniela Nadvorny
- Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | | | | | | | - Anna Luisa de Carvalho Brito
- Postgraduate Program in Biotechnology of Natural Resources, Federal University of Ceará (UFC), Campus Pici, Fortaleza, Ceará, Brazil
| | | | - André Luis Coelho da Silva
- Postgraduate Program in Biotechnology of Natural Resources, Federal University of Ceará (UFC), Campus Pici, Fortaleza, Ceará, Brazil; Molecular and Structural Biotechnology Group, Department of Biochemistry and Biology, Federal University of Ceará, Fortaleza, Brazil
| | | | - Durcilene Alves da Silva
- Biodiversity and Biotechnology Research Center (BIOTEC), Parnaíba Delta Federal University, Parnaíba, Piauí, Brazil
| | - Bartolomeu Warlene Silva de Souza
- Department of Fisheries Engineering, Federal University of Ceará (UFC), Campus Pici, Fortaleza, Ceará, Brazil; Postgraduate Program in Biotechnology of Natural Resources, Federal University of Ceará (UFC), Campus Pici, Fortaleza, Ceará, Brazil.
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Pham TN, Cazier EA, Gormally E, Lawrence P. Valorization of biomass polyphenols as potential tyrosinase inhibitors. Drug Discov Today 2024; 29:103843. [PMID: 38000718 DOI: 10.1016/j.drudis.2023.103843] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 11/08/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023]
Abstract
Tyrosinases (TYRs; EC 1.14.18.1) catalyze two sequential oxidative reactions of the melanin biosynthesis pathway and play an important role in mammalian pigmentation and enzymatic browning of fruit and vegetables. Inhibition of TYR activity is therefore an attractive target for new drugs and/or food ingredients. In addition, increasing evidence suggests that TYR regulation could be a novel target for treatments of cancer and Parkinson's disease. Biomasses, notably industrial byproducts and biowaste, are good sustainable sources of phytochemicals that may be valorized into bioactive compounds including TYR inhibitors. This review presents potential applications of biomass-derived polyphenols targeting TYR inhibition. Insights into structure-activity relationships of several polyphenols and their glycosides are highlighted. Finally, some remarks and perspectives on research into new TYR inhibitors from biomass waste are provided.
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Affiliation(s)
- Thanh-Nhat Pham
- UCLy (Lyon Catholic University), ESTBB, Lyon, France; UCLy (Lyon Catholic University), UR CONFLUENCE: Sciences et Humanités (EA 1598), Lyon, France.
| | - Elisabeth A Cazier
- UCLy (Lyon Catholic University), ESTBB, Lyon, France; UCLy (Lyon Catholic University), UR CONFLUENCE: Sciences et Humanités (EA 1598), Lyon, France; Nantes Université, Oniris, GEPEA, UMR 6144, F-44600 Saint-Nazaire, France
| | - Emmanuelle Gormally
- UCLy (Lyon Catholic University), ESTBB, Lyon, France; UCLy (Lyon Catholic University), UR CONFLUENCE: Sciences et Humanités (EA 1598), Lyon, France
| | - Philip Lawrence
- UCLy (Lyon Catholic University), ESTBB, Lyon, France; UCLy (Lyon Catholic University), UR CONFLUENCE: Sciences et Humanités (EA 1598), Lyon, France
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Boateng ST, Roy T, Torrey K, Owunna U, Banang-Mbeumi S, Basnet D, Niedda E, Alexander AD, Hage DE, Atchimnaidu S, Nagalo BM, Aryal D, Findley A, Seeram NP, Efimova T, Sechi M, Hill RA, Ma H, Chamcheu JC, Murru S. Synthesis, in silico modelling, and in vitro biological evaluation of substituted pyrazole derivatives as potential anti-skin cancer, anti-tyrosinase, and antioxidant agents. J Enzyme Inhib Med Chem 2023; 38:2205042. [PMID: 37184042 PMCID: PMC10187093 DOI: 10.1080/14756366.2023.2205042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 04/16/2023] [Indexed: 05/16/2023] Open
Abstract
Twenty-five azole compounds (P1-P25) were synthesised using regioselective base-metal catalysed and microwave-assisted approaches, fully characterised by high-resolution mass spectrometry (HRMS), nuclear magnetic resonance (NMR), and infrared spectra (IR) analyses, and evaluated for anticancer, anti-tyrosinase, and anti-oxidant activities in silico and in vitro. P25 exhibited potent anticancer activity against cells of four skin cancer (SC) lines, with selectivity for melanoma (A375, SK-Mel-28) or non-melanoma (A431, SCC-12) SC cells over non-cancerous HaCaT-keratinocytes. Clonogenic, scratch-wound, and immunoblotting assay data were consistent with anti-proliferative results, expression profiling therewith implicating intrinsic and extrinsic apoptosis activation. In a mushroom tyrosinase inhibition assay, P14 was most potent among the compounds (half-maximal inhibitory concentration where 50% of cells are dead, IC50 15.9 μM), with activity greater than arbutin and kojic acid. Also, P6 exhibited noteworthy free radical-scavenging activity. Furthermore, in silico docking and absorption, distribution, metabolism, excretion, and toxicity (ADMET) simulations predicted prominent-phenotypic actives to engage diverse cancer/hyperpigmentation-related targets with relatively high affinities. Altogether, promising early-stage hits were identified - some with multiple activities - warranting further hit-to-lead optimisation chemistry with further biological evaluations, towards identifying new skin-cancer and skin-pigmentation renormalising agents.
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Affiliation(s)
- Samuel T. Boateng
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
| | - Tithi Roy
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
| | - Kara Torrey
- Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, Bioactive Botanical Research Laboratory, University of Rhode Island, Kingston, RI, USA
| | - Uchechi Owunna
- School of Sciences, College of Arts, Education and Sciences, University of Louisiana at Monroe, Monroe, LA, USA
| | - Sergette Banang-Mbeumi
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
- School of Nursing and Allied Health Sciences, Louisiana Delta Community College, Monroe, LA, USA
| | - David Basnet
- School of Sciences, College of Arts, Education and Sciences, University of Louisiana at Monroe, Monroe, LA, USA
| | - Eleonora Niedda
- Department of Medicine, Surgery and Pharmacy, University of Sassari, Sassari, Italy
| | - Alexis D. Alexander
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
| | - Denzel El Hage
- School of Sciences, College of Arts, Education and Sciences, University of Louisiana at Monroe, Monroe, LA, USA
| | - Siriki Atchimnaidu
- School of Sciences, College of Arts, Education and Sciences, University of Louisiana at Monroe, Monroe, LA, USA
| | - Bolni Marius Nagalo
- Department of Pathology, University of Arkansas for Medical Sciences (UAMS), Little Rock, AR, USA
- The Winthrop P. Rockefeller Cancer Institute, UAMS, Little Rock, AR, USA
| | - Dinesh Aryal
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
- Department of Biomedical Affairs and Research, Edward Via College of Osteopathic Medicine, Monroe, LA, USA
| | - Ann Findley
- School of Sciences, College of Arts, Education and Sciences, University of Louisiana at Monroe, Monroe, LA, USA
| | - Navindra P. Seeram
- Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, Bioactive Botanical Research Laboratory, University of Rhode Island, Kingston, RI, USA
| | - Tatiana Efimova
- Department of Biomedical Engineering, Northwestern University, Chicago, IL, USA
| | - Mario Sechi
- Department of Medicine, Surgery and Pharmacy, University of Sassari, Sassari, Italy
| | - Ronald A. Hill
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
| | - Hang Ma
- Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, Bioactive Botanical Research Laboratory, University of Rhode Island, Kingston, RI, USA
| | - Jean Christopher Chamcheu
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
| | - Siva Murru
- School of Sciences, College of Arts, Education and Sciences, University of Louisiana at Monroe, Monroe, LA, USA
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7
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Mittal A, Singh A, Zhang B, Zhao Q, Benjakul S. Inhibition Mechanism of Chitooligosaccharide-Polyphenol Conjugates toward Polyphenoloxidase from Shrimp Cephalothorax. Molecules 2023; 28:5560. [PMID: 37513432 PMCID: PMC10385636 DOI: 10.3390/molecules28145560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/17/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Crustaceans are perishable with a short shelf-life. They are prone to deterioration after capture, particularly during handling, processing, and storage due to melanosis caused by polyphenoloxidase (PPO). Therefore, inhibitory effects of chitooligosaccharide (CHOS) in comparison with CHOS-catechin (CHOS-CAT), CHOS-epigallocatechin gallate (CHOS-EGCG), and CHOS-gallic acid (CHOS-GAL) conjugates on Pacific white shrimp cephalothorax PPO were studied. IC50 of CHOS-CAT (0.32 mg/mL) toward PPO was less than those of all conjugates tested (p < 0.05). CHOS-CAT exhibited the mixed-type inhibition. Kic (0.58 mg/mL) and Kiu (0.02 mg/mL) of CHOS-CAT were lower than those of other conjugates (p < 0.05). CHOS-CAT showed static fluorescence-quenching, suggesting a change in micro-environment around the active site of PPO. Moreover, CHOS-CAT was linked with various amino acid residues, including Tyr208 or Tyr209 of proPPO via van der Waals, hydrophobic interaction, and hydrogen bonding as elucidated by the molecular docking of proPPO. Although CHOS-CAT had the highest PPO inhibitory activity, it showed a lower binding energy (-8.5 kcal/mol) than other samples, except for CHOS-EGCG (-10.2 kcal/mol). Therefore, CHOS-CAT could act as an anti-melanosis agent in shrimp and other crustaceans to prevent undesirable discoloration associated with quality losses.
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Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Qiancheng Zhao
- School of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
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8
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Chen Y, Pan Z, Li X, Yao X, He G, Xie S. Evaluation of Phytosterols as an Alternative to Cholesterol in Practical Diets on Growth and Nonspecific Immunity of Litopenaeus vannamei. AQUACULTURE NUTRITION 2023; 2023:7825559. [PMID: 37101712 PMCID: PMC10125761 DOI: 10.1155/2023/7825559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/22/2022] [Accepted: 03/30/2023] [Indexed: 06/19/2023]
Abstract
This study is aimed at evaluating the effectiveness of phytosterols as an alternative to cholesterol in practical diets of Pacific white shrimp Litopenaeus vannamei from the perspective of growth and nonspecific immunity. Five diets were formulated to contain different sterol sources and levels. Two diets were supplemented with 1 g/kg cholesterol (LC (low cholesterol)) or phytosterol (LP (low phytosterol)). Other three experimental diets were supplemented with 2 g/kg cholesterol (HC (high cholesterol)), 2 g/kg phytosterol (HP (high phytosterol)), or mixed sterol source (CP, 1 g/kg cholesterol + 1 g/kg phytosterol), respectively. A total of 750 healthy and uniform-sized shrimp (0.52 ± 0.008 g) were randomly distributed into 5 groups with 3 replicates and fed with the five experimental diets for 60 days. Results showed that the growth performance of shrimp was influenced by the sterol levels and supplementation with 2 g/kg sterol level facilitated the growth of shrimp. The inclusion of phytosterol has a cholesterol-lowering effect on shrimp, as evidenced by a reduction in hemolymph cholesterol and triglyceride contents in the HP group. Besides, supplementation with 2 g/kg phytosterol or mixed sterol sources had positive effects on the hemolymph superoxide dismutase, phenol oxidase, and lysozyme as well as hepatopancreas alkaline phosphatase activities, demonstrating that the nonspecific immunity and antioxidative capacity were improved. In conclusion, phytosterols could be an appropriate alternative to partially replace dietary cholesterol in shrimp feeds. This study preliminarily revealed the effects of different sterol sources and levels on the growth and nonspecific immunity of shrimp and provided a basis for further exploration of the mechanism of phytosterol.
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Affiliation(s)
- Yongkang Chen
- Laboratory of Aquatic Animal Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
- State key Laboratory of Biocontrol, Guangdong Provincial Key Laboratory for Aquatic Economic Animals and Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai), School of Life Sciences, Sun Yat-Sen University, Guangzhou 510275, Guangdong Province, China
| | - Zhongchao Pan
- Guangdong Wei Lai Biotechnology Co., Ltd, Guangzhou 510000, China
| | - Xiaoyue Li
- Laboratory of Aquatic Animal Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Xinzhou Yao
- Laboratory of Aquatic Animal Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Guilun He
- Laboratory of Aquatic Animal Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Shiwei Xie
- Laboratory of Aquatic Animal Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
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9
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He Y, Yeo IKX, Guo C, Kai Y, Lu Y, Yang H. Elucidating the inhibitory mechanism on polyphenol oxidase from mushroom and melanosis formation by slightly acid electrolysed water. Food Chem 2023; 404:134580. [DOI: 10.1016/j.foodchem.2022.134580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 09/13/2022] [Accepted: 10/08/2022] [Indexed: 11/06/2022]
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10
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Ding X, Cai S, Chen X, Wang L, Hong C, Liu G. Fabrication and Electrochemical Study of [(2,2′-bipy/P2Mo18)10] Multilayer Composite Film Modified Electrode for Electrocatalytic Detection of Tyrosinase in Penaeus vannamei. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02391-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Gu W, Liu D, Sun J. Co-crystallization of curcumin for improved photodynamic inactivation of Vibrio parahaemolyticus and its application for the preservation of cooked clams. Int J Food Microbiol 2022; 378:109816. [PMID: 35749911 DOI: 10.1016/j.ijfoodmicro.2022.109816] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 04/19/2022] [Accepted: 06/15/2022] [Indexed: 10/17/2022]
Abstract
Curcumin (CUR) is a natural active product widely used as photosensitizer in photodynamic inactivation (PDI) due to low toxicity and low cost. However, the main challenge that limit the efficacy of CUR in PDI are its low solubility in water medium and hence low bioavailability. The co-crystallization is a novel process enables improvements in physicochemical properties such as solubility and bioavailability of water insoluble compound by the incidence of molecular interactions between the active pharmaceutical ingredient and conformer. The main objective of this work is to produce CUR-d-Tyr co-crystal (CDC) by co-crystallization technique using d-Tyrosine (d-Tyr) as the conformer in order to increase CUR water solubility as well as antimicrobial photodynamic activity. CDC presented a different crystalline structure compared with pure CUR. The solubility of CDC in water medium was about 16.5 times greater than pure CUR. The co-crystallization process increased CUR-mediated photodynamic inactivation efficacy of Vibrio parahaemolyticus (V. parahaemolyticus), probably due to alterations in its bioavailability. Moreover, cell membrane damage and production of cytotoxic singlet oxygen (1O2) was proved as main photosensitization mechanism. Furthermore, the application of CDC-mediated PDI on cooked clam reduced weightlessness of cooked clams, inhibited lipid oxidation, and maintained a better appearance, serving as a promising preservation techniques in food industry.
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Affiliation(s)
- Weiming Gu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China.
| | - Jianxia Sun
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
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12
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Sabaghi M, Tavasoli S, Jamali SN, Katouzian I, Faridi Esfanjani A. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02837-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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13
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Yu Q, Pan H, Qian C, Shao H, Han J, Li Y, Lou Y. Determination of the optimal electron beam irradiation dose for treating shrimp (Solenocera melantho) by means of physical and chemical properties and bacterial communities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Liu Z, Liu Q, Wei S, Sun Q, Xia Q, Zhang D, Shi W, Ji H, Liu S. Quality and volatile compound analysis of shrimp heads during different temperature storage. Food Chem X 2021; 12:100156. [PMID: 34825167 PMCID: PMC8603020 DOI: 10.1016/j.fochx.2021.100156] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 11/01/2021] [Accepted: 11/08/2021] [Indexed: 11/20/2022] Open
Abstract
This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 °C, 4 °C, -3 °C, and -18 °C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing tendency. The radar chart and principal component analysis showed variation changes. Three compounds including 2-decanone, dimethyl disulphide and dimethyl tetrasulphide, four compounds including 2-pentanone, 3-methyl-1-butanol, 2-methylbutyric acid, and 2,3,5-trimethylpyrazine, and 3-methylbutyraldehyde were the characteristic volatiles for the samples stored at 20 °C, 4 °C, and -3 °C, respectively. Twenty-five volatile compounds were key volatile compounds, among which nine were potential classification compounds with high variable importance in projection values. Trimethylamine and 2-nonanol were selected as potential markers of spoilage. The study provides the theoretical basis for quality and volatile compound investigations for shrimp heads with further high-quality utilization.
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Affiliation(s)
- Zhenyang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qiumei Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Di Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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15
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Shahidi F, Pan Y. Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review. Crit Rev Food Sci Nutr 2021; 62:6421-6445. [PMID: 33787422 DOI: 10.1080/10408398.2021.1901650] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Consumption of phytochemicals-rich foods shows the health effect on some chronic diseases. However, the bioaccessibility of these phytochemicals is extremely low, and they are often consumed in the diet along with the food matrix. The food matrix can be described as a complex assembly of various physical and chemical interactions that take place between the compounds present in the food. Some studies indicated that the physiological response and the health benefits of phytochemicals are resultant in these interactions. Some food substrates inhibit the absorption of phytochemicals via this interaction. Moreover, processing technologies have been developed to facilitate the release and/or to increase the accessibility of phytochemicals in plants or breakdown of the food matrix. Food processing processes may disrupt the activity of phytochemicals or reduce bioaccessibility. Enhancement of functional and sensorial attributes of phytochemicals in the daily diet may be achieved by modifying the food matrix and food processing in appropriate ways. Therefore, this review concisely elaborated on the mechanism and the influence of food matrix in different parts of the digestive tract in the human body, the chemical interaction between phytochemicals and other compounds in a food matrix, and the various food processing technologies on the bioaccessibility and chemical interaction of dietary phytochemicals. Moreover, the enhancing of phytochemical bioaccessibility through food matrix design and the positive/negative of food processing for dietary phytochemicals was also discussed in this study.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Yao Pan
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
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16
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Calvo MM, Tzamourani A, Martínez-Alvarez O. Halophytes as a potential source of melanosis-inhibiting compounds. Mechanism of inhibition of a characterized polyphenol extract of purslane (Portulaca oleracea). Food Chem 2021; 355:129649. [PMID: 33799263 DOI: 10.1016/j.foodchem.2021.129649] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 02/25/2021] [Accepted: 03/16/2021] [Indexed: 11/26/2022]
Abstract
The market value of crustaceans depreciates during storage due to the appearance of melanosis caused by polyphenol oxidases. Sulfite derivatives are used as melanosis-inhibiting agents, but their unhealthy effects make it preferable to replace them with natural preservatives. In this work, a crude enzymatic extract from whiteleg shrimp (Penaeus vannamei) was characterized and used to test the diphenol oxidase-inhibiting activity of polyphenol extracts of five underutilized halophyte plants, namely crystalline ice plant, seaside arrowgrass, purslane, sea fennel, and seashore aster. The extracts inhibited diphenol oxidase activity more efficiently than sodium sulfite. The purslane extract was rich in isoorientins, isovitexin, and apigenin, and showed the highest inhibiting effect, being this classified as mixed or non-competitive. Hydroxyl groups in the phenyl B ring could be responsible for the inhibitory activity of the extract. The polyphenol extracts tested in this work could be promising melanosis-inhibiting agents of interest for seafood industries.
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Affiliation(s)
- Marta María Calvo
- Institute of Food Science, Technology and Nutrition (CSIC), 10 José Antonio Novais St, 28040 Madrid, Spain
| | - Aikaterini Tzamourani
- Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, Athens, GR 11855, Greece
| | - Oscar Martínez-Alvarez
- Institute of Food Science, Technology and Nutrition (CSIC), 10 José Antonio Novais St, 28040 Madrid, Spain.
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17
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Nirmal NP, Mereddy R, Maqsood S. Recent developments in emerging technologies for beetroot pigment extraction and its food applications. Food Chem 2021; 356:129611. [PMID: 33838608 DOI: 10.1016/j.foodchem.2021.129611] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 02/15/2021] [Accepted: 03/10/2021] [Indexed: 11/29/2022]
Abstract
Beetroot is well known for its deep red-purple colouring pigments called betalains. Betalains also found its application in the preparation of functional foods and drinks. Therefore, extraction of pigments with higher recovery and stability is the prime need for the industry. Conventional extraction techniques such as maceration, grinding or pressing have reported low yield of betalains and required large volume of solvent and energy. On the other hand, emerging technologies such as ultrasound, microwave and pulse electric field techniques are highly efficient processes and can achieve higher recovery. In this regard, this review provides an in-depth discussion on the various extraction methods and factors affecting the stability of betalains using conventional and emerging technologies. The recent applications of pigments in various food systems are also presented. Finally, challenges and future prospects of extraction and application of beetroot pigment have been identified and discussed.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, salaya, Nakhon Pathom 73170, Thailand
| | - Ram Mereddy
- Queensland Department of Agriculture and Fisheries, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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18
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Hojnik Podrepšek G, Knez Ž, Leitgeb M. The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity. MOLECULES (BASEL, SWITZERLAND) 2020; 25:molecules25245981. [PMID: 33348622 PMCID: PMC7767152 DOI: 10.3390/molecules25245981] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/14/2020] [Accepted: 12/15/2020] [Indexed: 12/23/2022]
Abstract
Graham flour is a form of whole wheat flour made by grinding the endosperm and is thus also the most nutritious. Generally, the enzyme polyphenol oxidase (PPO) catalyzes two different reactions in the presence of molecular oxygen: the hydroxylation of monophenols to ortho-diphenol and the oxidation of o-diphenol to o-quinone. The purpose of the work was to inactivate PPO activity to extend the shelf life of graham flour and at the same time preserve all the of its high-quality properties. The influence of supercritical CO2 (scCO2) treatment on PPO activity in graham flour was investigated. First, graham flour was exposed to scCO2 conditions, then the proteins were extracted, and in the last step the concentration of total proteins and the specific activity of the PPO enzyme were determined by spectrophotometric assay. PPO activity decreased with an increase in treatment pressure. Furthermore, the flour quality characteristics that meet all needs for wheat end-use products after scCO2 treatment have been preserved. No major changes in the structure of the granulate or shape of the flour particles were observed. A slightly reduced value of the moisture content in scCO2-treated graham flour also implies an extension of the shelf life.
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Affiliation(s)
- Gordana Hojnik Podrepšek
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (G.H.P.); (Ž.K.)
| | - Željko Knez
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (G.H.P.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
| | - Maja Leitgeb
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (G.H.P.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
- Correspondence: ; Tel.: +386-22294462
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19
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20
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Li DY, Yuan Z, Liu ZQ, Yu MM, Guo Y, Liu XY, Zhang M, Liu HL, Zhou DY. Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109696] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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21
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Balti R, Ben Mansour M, Zayoud N, Le Balc'h R, Brodu N, Arhaliass A, Massé A. Active exopolysaccharides based edible coatings enriched with red seaweed (Gracilaria gracilis) extract to improve shrimp preservation during refrigerated storage. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100522] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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The effect of different melanosis-inhibiting blends on the quality of frozen deep-water rose shrimp (Parapenaeus longirostris). Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106889] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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24
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Khan BM, Liu Y. Marine Mollusks: Food with Benefits. Compr Rev Food Sci Food Saf 2019; 18:548-564. [DOI: 10.1111/1541-4337.12429] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 12/17/2018] [Accepted: 01/07/2019] [Indexed: 12/28/2022]
Affiliation(s)
- Bilal Muhammad Khan
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Dept. of Biology, College of Science; Shantou Univ.; Shantou Guangdong 515063 PR China
| | - Yang Liu
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Dept. of Biology, College of Science; Shantou Univ.; Shantou Guangdong 515063 PR China
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López-Caballero M, Martínez-Álvarez O, Gómez-Guillén M, Montero P. Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris). INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.07.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Lian F, Måge I, Lorentzen G, Siikavuopio SI, Øverbø K, Vang B, Lindberg D. Exploring the effect of inhibitors, cooking and freezing on melanosis in snow crab (Chionoecetes opilio) clusters. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.055] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sun J, Wang M, Liu H, Xie J, Pan Y, Xu C, Zhao Y. Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:147-153. [PMID: 28547775 DOI: 10.1002/jsfa.8449] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2016] [Revised: 05/15/2017] [Accepted: 05/22/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Browning frequently occurs at fruits, vegetables and aquatic products during storage, and it drastically reduces the consumer's acceptability, with considerable financial loss. The objective of this paper was to investigate the effects of acidic electrolysed water (AEW) technology on polyphenoloxidase (PPO), which is an essential enzyme for browning. RESULTS AEW ice exhibited a good ability in delaying browning in shrimp. Kinetic study revealed that AEW exhibited the mixed type inhibition of PPO with a Ki value of 1.96 mmol L-1 . Moreover, both the circular dichroism spectrum and Fourier transform infrared spectroscopy analyses revealed that the α-helix in PPO decreased whereas random coil increased which indicates that PPO conformation was destroyed. CONCLUSION Thus, this paper may provide a deeper understanding of the application of AEW technology for preventing browning in the food industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jiangping Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Meng Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China
| | - Yingjie Pan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China
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Venugopal V, Gopakumar K. Shellfish: Nutritive Value, Health Benefits, and Consumer Safety. Compr Rev Food Sci Food Saf 2017; 16:1219-1242. [PMID: 33371588 DOI: 10.1111/1541-4337.12312] [Citation(s) in RCA: 129] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Revised: 08/30/2017] [Accepted: 09/01/2017] [Indexed: 12/14/2022]
Abstract
Shellfish is a major component of global seafood production. Specific items include shrimp, lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone, and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B12 and other vitamins, minerals, including copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of health benefits to the consumer. Although shellfish are generally safe for consumption, their exposure to diverse habitats, the filter feeding nature of shellfish such as oysters, clams, and mussels, and unhealthy farming and handling practices may occasionally entail health risks because of possible presence of various hazards. These hazards include pathogenic organisms, parasites, biotoxins, industrial and environmental pollutants, heavy metals, process-related additives such as antibiotics and bisulfite, and also presence of allergy-causing compounds in their bodies. Most of the hazards can be addressed by appropriate preventive measures at various stages of harvesting, farming, processing, storage, distribution, and consumption. Furthermore, consumer safety of shellfish and other seafood items is strictly monitored by international, governmental, and local public health organizations. This article highlights the nutritional value and health benefits of shellfish items and points out the various control measures to safeguard consumer safety with respect to the products.
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Affiliation(s)
- Vazhiyil Venugopal
- Dept. of Food Science and Technology, Kerala Univ. of Fisheries and Ocean Sciences (KUFOS), Kochi, Kerala 682506, India
| | - Kumarapanicker Gopakumar
- Dept. of Food Science and Technology, Kerala Univ. of Fisheries and Ocean Sciences (KUFOS), Kochi, Kerala 682506, India
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Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid. Int J Biol Macromol 2017; 106:123-129. [PMID: 28778523 DOI: 10.1016/j.ijbiomac.2017.07.180] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 07/30/2017] [Accepted: 07/31/2017] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effect of chitosan-carvacrol coating with or without caprylic acid (CAP) on the quality of Pacific white shrimp (Litopenaeus vannamei) during 10days of iced storage. The result showed that chitosan-carvacrol coating significantly inhibited the increase in total aerobic plate count (TPC), pH and total volatile basic nitrogen content (TVB-N) of shrimp in comparison with the control. Chitosan-carvacrol coating also delayed the melanosis formation and changes of ΔE values, and improved the texture and sensory properties of shrimp. Moreover, incorporation of CAP potentiated the efficacy of chitosan-carvacrol coating in retarding the increase of TPC and TVB-N. Incorporation of CAP into chitosan-carvacrol coating also enabled the texture characteristics of shrimp to be retained greater degrees. These results suggested that chitosan-carvacrol coating may be promising to be used as active packaging for extending the shelf life, and incorporation of CAP may enhance the efficacy of the coating.
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