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Cai ZZ, Xu CX, Song ZL, Li JL, Zhang N, Zhao JH, Lee YY, Reaney MJT, Huang FR, Wang Y. A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening. Food Chem 2024; 449:139243. [PMID: 38608605 DOI: 10.1016/j.foodchem.2024.139243] [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: 01/29/2024] [Revised: 03/13/2024] [Accepted: 04/02/2024] [Indexed: 04/14/2024]
Abstract
Linusorbs (LO), cyclolinopeptides, are a group of cyclic hydrophobic peptides and considered a valuable by-product of flaxseed oil due to numerous health benefits. Currently applied acetone or methanol extraction could contaminate the feedstocks for further food-grade application. Using flaxseed cake as feedstock, this study established a practical method for preparing LO from pressed cake. Firstly, LO composition of 15 flaxseed cultivars was analyzed. Next, cold-pressed cake was milled and screened mechanically. The kernel and hull fractions were separated based on the disparity of their mechanical strength. Monitored by hyperspectral fluorescence, the LO-enriched kernel fraction separated from cold-pressed flaxseed cake was further used as feedstock for LO production. After ethanol extraction, partition, and precipitation, LOs were extracted from cold-pressed flaxseed cake with a purity of 91.4%. The proposed method could serve as feasible flaxseed cake valorization strategy and enable the preparation of other polar compounds such as flax lignan and mucilage.
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Affiliation(s)
- Zi-Zhe Cai
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Chen-Xin Xu
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Zi-Liang Song
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Jun-le Li
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Ning Zhang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Jian-Hao Zhao
- Department of Materials Science and Engineering, College of Chemistry and Materials Science, Jinan University, Guangzhou 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Martin J T Reaney
- Department of Plant Sciences, University of Saskatchewan, 51 Campus Dr., Saskatoon, Canada
| | - Fu-Rong Huang
- Department of Opto-Electronic Engineering, Jinan University, Guangzhou 510632, China.
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
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Jarošová M, Lorenc F, Bedrníček J, Petrášková E, Bjelková M, Bártová V, Jarošová E, Zdráhal Z, Kyselka J, Smetana P, Kadlec J, Stupková A, Bárta J. Comparison of Yield Characteristics, Chemical Composition, Lignans Content and Antioxidant Potential of Experimentally Grown Six Linseed (Linum usitatissimum L.) Cultivars. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:159-165. [PMID: 38236453 DOI: 10.1007/s11130-023-01136-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 12/23/2023] [Indexed: 01/19/2024]
Abstract
Linseed represents a rich source of nutritional, functional and health-beneficial compounds. Nevertheless, the chemical composition and content of bioactive compounds may be quite variable and potentially affected by various factors, including genotype and the environment. In this study, the proximate chemical composition, lignans content and antioxidant potential of six experimentally grown linseed cultivars were assessed and compared. A diagonal cultivation trial in the University of South Bohemia Experimental Station in České Budějovice, Czech Republic, was established in three subsequent growing seasons (2018, 2019 and 2020). The results showed that the cultivar and growing conditions influenced most studied parameters. The lack of precipitation in May and June 2019 negatively affected the seed yield and the level of secoisolariciresinol diglucoside but did not decrease the crude protein content, which was negatively related to the oil content. The newly developed method for lignans analysis allowed the identification and quantification of secoisolariciresinol diglucoside and matairesinol. Their content correlated positively with the total polyphenol content and antioxidant assays (DPPH and ABTS radical scavenging activity), indicating the significant contribution to the biofunctional properties of linseed. On the other hand, we did not detect minor linseed lignans, pinoresinol and lariciresinol. The results of this study showed the importance of cultivar and growing conditions factors on the linseed chemical composition and the lignans content, determining its nutritional and medicinal properties.
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Affiliation(s)
- Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, České Budějovice, 370 05, Czech Republic
| | - František Lorenc
- Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská, České Budějovice, 1668, 370 05, Czech Republic.
| | - Jan Bedrníček
- Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská, České Budějovice, 1668, 370 05, Czech Republic
| | - Eva Petrášková
- Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská, České Budějovice, 1668, 370 05, Czech Republic
| | - Marie Bjelková
- Department of Legumes and Technical Crops, Agritec Plant Research, Ltd. Zemědělská 2520, Šumperk, 787 01, Czech Republic
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, České Budějovice, 370 05, Czech Republic
| | - Eva Jarošová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, České Budějovice, 370 05, Czech Republic
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, Brno, 625 00, Czech Republic
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology Prague, University of Chemistry and Technology, Technická 5, Prague, 166 28, Czech Republic
| | - Pavel Smetana
- Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská, České Budějovice, 1668, 370 05, Czech Republic
| | - Jaromír Kadlec
- Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská, České Budějovice, 1668, 370 05, Czech Republic
| | - Adéla Stupková
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, České Budějovice, 370 05, Czech Republic
| | - Jan Bárta
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, České Budějovice, 370 05, Czech Republic
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Hashim M, Al-Attar AM, Alomar MY, Shaikh Omar AM, Alkenani NA, Abu Zeid IM. Alleviation of carbendazim toxicity effect by Moringa oleifera oil and Linum usitatissimum L . oil on testes of male rats: Physiological, histological and in silico study. Saudi J Biol Sci 2024; 31:103921. [PMID: 38268782 PMCID: PMC10806130 DOI: 10.1016/j.sjbs.2023.103921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 12/22/2023] [Accepted: 12/29/2023] [Indexed: 01/26/2024] Open
Abstract
Carbendazim (CBZ) is a widely used fungicide that is used to control the unwanted growth of fungi on fruits and vegetables. Sixty male rats were divided into six groups, each having ten. Group one served as control, animals belonging to group two were exposed to CBZ in the measure of 200 mg/kg body weight (BW). In the third and fourth groups, rats were administered 800 mg/kg BW of Moringa oleifera (moringa oil) and Linum usitatissimum L. (flaxseed oil), plus CBZ with the same dose given to group two. Groups five and six were administered with moringa and flaxseed oils respectively for six weeks. A marked decline was seen in oxidative stress markers, reduced glutathione (GSH), superoxide dismutase (SOD), catalase (CAT), and a rise in malondialdehyde (MDA) level in group two with severe histological disruptions. Moringa oil and flaxseed oil were used to alleviate these changes. In addition, a biocomputational molecular docking analysis of three proteins found in male rats was performed. In relation to CBZ (CID:10584007) the screened proteins namely testis-expressed protein (TX101_RAT), EPPI_RAT, and glutathione peroxidase 5 (GPX5_RAT) were docked, and their docking score were obtained (-5.9 kcal/mol), (-5.8 kcal/mol) and (-5.6 kcal/mol) respectively. By examining these interactions in 2D and 3D structures, a detailed understanding of the unique and specific binding affinity, hydrogen bonds, hydrophobic interactions, ionic bonds, and water bonds were obtained. Structure-based virtual screening (SBVS) molecular docking analysis showed that protein interaction with CBZ causes reproductive complications in protein expression and functions by hampering their normal function and blocking active sites.
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Affiliation(s)
- Muhammad Hashim
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Atef M. Al-Attar
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- Princess Dr. Najla Bint Saud Al-Saud Center for Excellence Research in Biotechnology, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mohammed Y. Alomar
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Abdulkader M. Shaikh Omar
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- Princess Dr. Najla Bint Saud Al-Saud Center for Excellence Research in Biotechnology, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Naser A. Alkenani
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Isam M. Abu Zeid
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- Princess Dr. Najla Bint Saud Al-Saud Center for Excellence Research in Biotechnology, King Abdulaziz University, Jeddah, Saudi Arabia
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Lee JH, Shim YY, Reaney MJT, Yoon JA. The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins. Foods 2023; 12:4085. [PMID: 38002144 PMCID: PMC10670133 DOI: 10.3390/foods12224085] [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: 10/06/2023] [Revised: 11/05/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Flaxseed is becoming increasingly popular as a superfood due to its many health benefits. While flaxseed is considered an oilseed, flaxseed meal (the by-product of flaxseed oil extraction) also contains many nutritional compounds not found in the oil. This study explored the use of a Canadian flaxseed (Linum usitatissimum L.) meal product to fortify bakery foods and improve their nutritional properties. Muffins were made using a control recipe as well as four different formulations that included varying amounts of a standardized flaxseed meal supplement called XanFlax (5, 10, 20, and 40%). The physicochemical properties of the muffins, including their texture, color, sugar content, pH, specific gravity, loss rate, and moisture, were evaluated. Additionally, the sensory attributes contributing to muffin quality were thoroughly examined. The lightness (L*) and yellowness (b*) of the muffins, which were highest in the control group at 82.22 and 34.69, respectively, decreased as the amount of XanFlax increased (p < 0.05). Additionally, the redness (a*) of the muffins increased as the amount of XanFlax increased (p < 0.05). The muffins' sugar content (2.00 brix%) remained consistent across all treatments and controls except for those prepared with 20% XanFlax (2.17 brix%). As the amount of XanFlax powder increased, the pH of the muffins increased significantly. The moisture content in the muffins was highest at 23.71 ± 0.79% in the 10% XanFlax treatment and lowest at 22.06 ± 0.30% in the 40% XanFlax treatment. The muffins enriched with 5% XanFlax had an average height of 5.35 cm and volume of 131.33 mL, surpassing the results for the muffins made with other formulas (p < 0.05). Additionally, the cohesiveness and gumminess of the muffins tended to increase with the addition of XanFlax. The most favorable attributes, namely the appearance, flavor, taste, texture, and overall acceptance, were consistently associated with the 5% and 10% XanFlax treatments (p < 0.05). This study marks the first time a standardized flaxseed gum product, XanFlax, has been described in a functional baking application.
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Affiliation(s)
- Ju Hui Lee
- Department of Food and Nutrition, Gangseo University, Seoul 07661, Republic of Korea
| | - Youn Young Shim
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.); (M.J.T.R.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Martin J. T. Reaney
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.); (M.J.T.R.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Jin A Yoon
- Department of Food and Nutrition, Gangseo University, Seoul 07661, Republic of Korea
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Yang C, Yang L, Yang Y, Wan M, Xu D, Pan D, Sun G. Effects of flaxseed powder in improving non-alcoholic fatty liver by regulating gut microbiota-bile acids metabolic pathway through FXR/TGR5 mediating. Biomed Pharmacother 2023; 163:114864. [PMID: 37167728 DOI: 10.1016/j.biopha.2023.114864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/30/2023] [Accepted: 05/08/2023] [Indexed: 05/13/2023] Open
Abstract
Non-alcoholic fatty liver disease (NAFLD) is gradually becoming one of the most common and health-endangering diseases. Flaxseed powder (FLA) is rich in α-linolenic acid, dietary fiber, lignans, and other active ingredients, which have lipid-lowering and anti-inflammatory effects. Here, we investigated whether the FLA improves host metabolism by gut bacteria modulation and further bile acid modulation in mice fed a high-fat diet. At the end of the experiment, we found that FLA can significantly reduce the body weight, body fat content, and serum TG, LDL-C, and TNF-α levels of mice, and improve liver steatosis. FLA intervention has a significant effect on preventing and regulating the gut flora disturbance caused by HFD. FLA intervention affects bile acid metabolism in the intestine and causes significant changes in functional bile acids, which can play a lipid-lowering and anti-inflammatory role by activating the intestinal Fxr- Fgfr4-Cyp7a1 and Tgr5-Tlr4-Tnfα pathways.
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Affiliation(s)
- Chao Yang
- Department of Public Health and Preventive Medicine, Wuxi School of Medicine, Jiangnan University, Wuxi 214000, China; Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
| | - Ligang Yang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
| | - Yafang Yang
- Department of Public Health and Preventive Medicine, Wuxi School of Medicine, Jiangnan University, Wuxi 214000, China
| | - Min Wan
- Rongxiang Community Health Service Center, Wuxi 214000, China
| | - Dengfeng Xu
- Department of Public Health and Preventive Medicine, Wuxi School of Medicine, Jiangnan University, Wuxi 214000, China; Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
| | - Da Pan
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
| | - Guiju Sun
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
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Uptake of Flaxseed Dietary Linusorbs Modulates Regulatory Genes Including Induction of Heat Shock Proteins and Apoptosis. Foods 2022; 11:foods11233761. [PMID: 36496568 PMCID: PMC9741104 DOI: 10.3390/foods11233761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 11/24/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) is gaining popularity as a superfood due to its health-promoting properties. Mature flax grain includes an array of biologically active cyclic peptides or linusorbs (LOs, also known as cyclolinopeptides) that are synthesized from three or more ribosome-derived precursors. Two flaxseed orbitides, [1-9-NαC]-linusorb B3 and [1-9-NαC]-linusorb B2, suppress immunity, induce apoptosis in a cell line derived from human epithelial cancer cells (Calu-3), and inhibit T-cell proliferation, but the mechanism of LO action is unknown. LO-induced changes in gene expression in both nematode cultures and human cancer cell lines indicate that LOs promoted apoptosis. Specific evidence of LO bioactivity included: (1) distribution of LOs throughout the organism after flaxseed consumption; (2) induction of heat shock protein (HSP) 70A, an indicator of stress; (3) induction of apoptosis in Calu-3 cells; and (4) modulation of regulatory genes (determined by microarray analysis). In specific cancer cells, LOs induced apoptosis as well as HSPs in nematodes. The uptake of LOs from dietary sources indicates that these compounds might be suitable as delivery platforms for a variety of biologically active molecules for cancer therapy.
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