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Teslić N, Pojić M, Stupar A, Mandić A, Mišan A, Pavlić B. PhInd database - Polyphenol content in Agri-food by-products and trends in extraction technologies: A critical review. Food Chem 2024; 458:140474. [PMID: 39043067 DOI: 10.1016/j.foodchem.2024.140474] [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: 02/19/2024] [Revised: 07/05/2024] [Accepted: 07/13/2024] [Indexed: 07/25/2024]
Abstract
Sustainable Development Goal 12 and target 12.3 set by the United Nations aims to reduce"food waste" per capita global for 50% losses by 2030. Databases such as the PhInd could help us to achieve set goals via mapping the potential ways for valorization of polyphenols from the agri-food by-products and waste. Fruit by-products (73.2% of the PhInd entries) are the most studied sources of polyphenols and future studies might be more focused on vegetables. More than half (55.8%) of entries were evaluated polyphenols in samples created in laboratory. These samples could have significantly different composition from industrial samples. Solid-liquid extraction (53.5%) and solvents like water, ethanol and aqueous ethanol (51.5%) were the most often used for extraction of polyphenols. Green solvents as NADES (0.4%) are rarely used in studies and should be more explored.
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Affiliation(s)
- Nemanja Teslić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Milica Pojić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Alena Stupar
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Anamarija Mandić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Aleksandra Mišan
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Branimir Pavlić
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, BP, Serbia.
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2
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Mercado MI, Lizarraga E, Rubis RA, Genta SB, Habib NC. Contribution to the knowledge of the anatomy, histochemistry, and phenolic composition of leaf and stems of bilberry (Vaccinium myrtillus L.) cultivated in Tucumán, Argentina. PROTOPLASMA 2024:10.1007/s00709-024-01981-8. [PMID: 39223345 DOI: 10.1007/s00709-024-01981-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Accepted: 08/16/2024] [Indexed: 09/04/2024]
Abstract
The Vaccinium genus, with over 200 species, is prized for its fruits and traditional medicinal uses. Introduced to South America in the 1980s, it has become a significant crop, particularly in Tucumán, Argentina. Southern highbush blueberries are the most cultivated. Recent research suggests that the leaves and stems of these species contain higher levels of beneficial compounds compared to fruits. This study explores the potential of V. myrtillus L. leaves and stems, typically discarded as agricultural waste, as sources of bioactive compounds. It provides the first detailed analysis of their anatomy and chemical composition, revealing high levels of phenolic compounds with antioxidant properties. Leaf extracts show stronger antioxidant activity compared to stems. Toxicity tests on Artemia salina indicate their safety for further exploration. These findings suggest that V. myrtillus L. waste by-products could be valuable as sources of bioactive compounds, promoting their application in pharmaceuticals, food, or cosmetics industries.
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Affiliation(s)
- María Inés Mercado
- Instituto de Morfología Vegetal, Área Botánica, Fundación Miguel Lillo, Miguel Lillo 251, San Miguel de Tucumán, T4000JFE, Argentina
| | - Emilio Lizarraga
- Instituto de Fisiología Animal, Fundación Miguel Lillo and Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, Miguel Lillo 205, San Miguel de Tucumán, T4000JFE, Argentina
| | - Roxana Alejandra Rubis
- Instituto de Biología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Instituto Superior de Investigaciones Biológicas (INSIBIO), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Chacabuco 461, (T4000INI) San Miguel de Tucumán, Tucumán, Argentina
| | - Susana Beatriz Genta
- Instituto de Biología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Instituto Superior de Investigaciones Biológicas (INSIBIO), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Chacabuco 461, (T4000INI) San Miguel de Tucumán, Tucumán, Argentina
| | - Natalia Cecilia Habib
- Instituto de Biología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Instituto Superior de Investigaciones Biológicas (INSIBIO), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Chacabuco 461, (T4000INI) San Miguel de Tucumán, Tucumán, Argentina.
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3
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Šimurina O, Filipčev B, Kiprovski B, Nježić Z, Janić Hajnal E, Đalović I. Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish "proja" Made from Pigmented Maize. Foods 2024; 13:2799. [PMID: 39272564 PMCID: PMC11394680 DOI: 10.3390/foods13172799] [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: 07/17/2024] [Revised: 08/30/2024] [Accepted: 08/31/2024] [Indexed: 09/15/2024] Open
Abstract
Two genotypes of pigmented maize (black (BM) and red (RM)) were used as flour ingredients in several formulations of the traditional baked maize dish "proja". This study investigated the stability of phytochemical compounds and antioxidant activity in proja as affected by baking and different acidity degrees of dough formulations. Compared to RM proja, all BM proja formulations were significantly higher in antioxidant compounds and exhibited the highest inhibitory activity (73-85%) against DPPH. There was a strong significant correlation between DPPH inhibition and total phenolics (r2 = 0.95), flavonoids (r2 = 0.96), and anthocyanins (r2 = 0.97) in baked proja. After baking, 67-85% of total phenolics were retained. The fate of flavonoids and anthocyanins after baking was variable: from 70% degradation to liberation. Dough acidity significantly and positively affected the content of phenolics, flavonoids, and anthocyanins in BM proja (r2 = 0.70, 0.82, and 0.47, respectively). Baking increased antioxidant activity against DPPH, •OH, and O2•- radicals in proja, except for ≈10% decline of DPPH inhibition in BM proja. In RM proja, retention of inhibitory capacity against O2•- was highly correlated to flavonoid retention (r2 = 0.71). Using pigmented maize flour in proja baking resulted in proja with appreciable content of total phenolics, flavonoids, anthocyanins, and high antioxidant activity, confirming the significant improvement of the nutrient profile of this traditional food.
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Affiliation(s)
- Olivera Šimurina
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia
| | - Bojana Filipčev
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia
| | - Biljana Kiprovski
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21101 Novi Sad, Serbia
| | - Zvonko Nježić
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia
| | - Elizabet Janić Hajnal
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia
| | - Ivica Đalović
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21101 Novi Sad, Serbia
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4
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Viana LM, Rodrigues FSR, Santos MCB, Lima ADS, Nabeshima EH, Leite MDO, Martins MA, Carvalho CWPD, Maltarollo VG, Azevedo L, Ferreira MSL, Martino HSD, Felisberto MHF, Barros FARD. Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications. Food Chem 2024; 451:139506. [PMID: 38703733 DOI: 10.1016/j.foodchem.2024.139506] [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: 10/24/2023] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/06/2024]
Abstract
This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.
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Affiliation(s)
| | | | - Millena Cristina Barros Santos
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Bordeaux Metabolome-MetaboHUB, INRAE Bordeaux Nouvelle-Aquitaine, UMR1332 BFP, Villenave d'Ornon, France
| | - Amanda Dos Santos Lima
- Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | | | | | - Márcio Arêdes Martins
- Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | | | - Vinícius Gonçalves Maltarollo
- Pharmaceutical Products Department, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Luciana Azevedo
- Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
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Jitpakdee J, Yamashita H, Nakagawa T, Nitoda T, Kanzaki H. Solid-state cultivation of multiple industrial strains of koji mold on different Thai unpolished rice cultivars: biotransformation of phenolic compounds and their effects on antioxidant activity. Biosci Biotechnol Biochem 2024; 88:1117-1125. [PMID: 38908912 DOI: 10.1093/bbb/zbae082] [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: 04/05/2024] [Accepted: 06/03/2024] [Indexed: 06/24/2024]
Abstract
Colored rice is abundant in polyphenols, and koji molds have potential for biotransformation. This study aimed to produce Thai-colored rice koji to study its polyphenolic biotransformation. Four industrial koji mold strains: Aspergillus oryzae 6001, A. oryzae 6020, A. sojae 7009, and A. luchuensis 8035, were cultivated on unpolished Thai-colored rice (Riceberry and Sangyod), unpolished Thai white rice (RD43), and polished Japanese white rice (Koshihikari). We discovered that koji molds grew on all the rice varieties. Methanol extracts of all rice kojis exhibited an approximately 2-fold or greater increase in total phenolic content and DPPH antioxidant activity compared to those of steamed rice. Moreover, quercetin, quercetin-3-O-glucoside, isorhamnetin-3-O-glucoside, ferulic acid, caffeic acid, protocatechuic acid, vanillic acid, (+)-catechin, and (-)-epicatechin content increased in Riceberry and Sangyod koji samples. Consequently, Aspergillus solid-state cultivation on unpolished Thai-colored rice exhibited higher functionalization than the cultivation of unpolished Thai white rice and polished Japanese white rice.
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Affiliation(s)
- Jirayu Jitpakdee
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | | | - Takuro Nakagawa
- Higuchi Matsunosuke Shoten Co., Ltd., Abeno-ku, Osaka, Japan
| | - Teruhiko Nitoda
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Hiroshi Kanzaki
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
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6
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Sęczyk Ł, Jariene E, Sugier D, Kołodziej B. Effects of the dose of administration, co-antioxidants, food matrix, and digestion-related factors on the in vitro bioaccessibility of rosmarinic acid - A model study. Food Chem 2024; 449:139201. [PMID: 38599104 DOI: 10.1016/j.foodchem.2024.139201] [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: 01/15/2024] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 04/12/2024]
Abstract
This study aimed to determine the effect of the administration dose, combinations with co-antioxidants (vitamin C, caffeic acid, chlorogenic acid, catechin, rutin), and different food matrices (cooked and lyophilized hen eggs, chicken breast, soybean seeds, potatoes) on the potential bioaccessibility of rosmarinic acid (RA) in simulated digestion conditions, depending on the digestion stage (gastric and intestinal) and the contribution of physicochemical and biochemical digestion factors. The in vitro bioaccessibility of RA depended on the digestion stage and conditions. The physicochemical factors were mainly responsible for the bioaccessibility of RA applied alone. The higher RA doses improved its bioaccessibility, especially at the intestinal stage of digestion. Furthermore, the addition of vitamin C and protein-rich food matrices resulted in enhanced intestinal bioaccessibility of RA. In the future, the knowledge of factors influencing the bioaccessibility of RA can help enhance its favorable biological effects and therapeutic potential.
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Affiliation(s)
- Łukasz Sęczyk
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Elvyra Jariene
- Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, Kaunas 44248, Lithuania.
| | - Danuta Sugier
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Barbara Kołodziej
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
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7
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Wang M, Wang W, Zhang X, Dai G, Tang K. Formulation analysis of functional fragrance via polar-gradient extraction method and chemometrics pattern recognition. Talanta 2024; 275:126121. [PMID: 38688086 DOI: 10.1016/j.talanta.2024.126121] [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: 02/28/2024] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 05/02/2024]
Abstract
In this study, characteristic components of 15 natural flavors was analyzed by the polar-gradient extraction (PGE) technique in combination with GC-MS and chemometrics pattern recognition. The obtained results were utilized for the traceability of 4 functional fragrance formulations. The optimal PGE system consisting of 5 different polar solvents, was developed based on similarity-intermiscibility theory. Four chemometrics pattern recognition models including PCA, HCA, PLS-DA, and OPLS-DA were constructed based on the characteristic component database constituting 15 natural flavors. These models were used to trace 4 functional fragrance formulations. The experimental results obtained were found to be satisfactory and accurate. The combination of PGE technique and chemometric pattern recognition methods provides theoretical guidance for the analysis of characteristic components of natural flavors and the traceability of functional fragrance formulations. This approach can be promoted in various fields such as food, traditional Chinese medicine, and cosmetics.
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Affiliation(s)
- Meijin Wang
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China
| | - Wanru Wang
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China
| | - Xiaohua Zhang
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China.
| | - Guilin Dai
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China
| | - Kewen Tang
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China.
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8
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Panomai P, Thapphasaraphong S, Nualkaew N. A Comparative Study of Two Oroxylum indicum (L.) Kurz. Phenotypes Based on Phytochemicals and Antioxidant Effects, and the Anti-Inflammatory Activity of Leaf and Pod Extracts. PLANTS (BASEL, SWITZERLAND) 2024; 13:2110. [PMID: 39124228 PMCID: PMC11314318 DOI: 10.3390/plants13152110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 07/12/2024] [Accepted: 07/25/2024] [Indexed: 08/12/2024]
Abstract
Indian trumpet tree Oroxylum indicum (L.) Kurz exhibits a wide range of biological activities in all plant parts, including anti-inflammation, antioxidant, and wound-healing activities. In Thailand, there are tall- and short-stem phenotypes. The latter are preferred for commercial cultivation due to their fast growth and lower harvesting cost. This study aimed to compare the chemical profiles and antioxidant effects of leaves and young pods between two phenotypes using principal component analysis (PCA) and then to evaluate the anti-inflammatory potential of the selected phenotype's plant parts. The biomarker contents were quantified by HPLC. The antioxidants were determined using the DPPH, ABTS, and FRAP models. Nitric oxide (NO) production assays in LPS-induced RAW264.7 macrophages were performed to determine the anti-inflammatory property of the extracts. The PCA revealed that there were no differences in total phenolic content, total flavonoid content, or antioxidant activities between short- and tall-stem phenotypes. Higher potency of the NO-inhibitory effect was achieved from the leaf extract than the pod extract. These results support using the short-stem phenotypes for utilizing the leaf and pod of O. indicum, and suggest choosing the leaf part for further anti-inflammatory product development.
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Affiliation(s)
| | | | - Natsajee Nualkaew
- Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand; (P.P.); (S.T.)
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Qadri H, Shah AH, Almilaibary A, Mir MA. Microbiota, natural products, and human health: exploring interactions for therapeutic insights. Front Cell Infect Microbiol 2024; 14:1371312. [PMID: 39035357 PMCID: PMC11257994 DOI: 10.3389/fcimb.2024.1371312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 06/03/2024] [Indexed: 07/23/2024] Open
Abstract
The symbiotic relationship between the human digestive system and its intricate microbiota is a captivating field of study that continues to unfold. Comprising predominantly anaerobic bacteria, this complex microbial ecosystem, teeming with trillions of organisms, plays a crucial role in various physiological processes. Beyond its primary function in breaking down indigestible dietary components, this microbial community significantly influences immune system modulation, central nervous system function, and disease prevention. Despite the strides made in microbiome research, the precise mechanisms underlying how bacterial effector functions impact mammalian and microbiome physiology remain elusive. Unlike the traditional DNA-RNA-protein paradigm, bacteria often communicate through small molecules, underscoring the imperative to identify compounds produced by human-associated bacteria. The gut microbiome emerges as a linchpin in the transformation of natural products, generating metabolites with distinct physiological functions. Unraveling these microbial transformations holds the key to understanding the pharmacological activities and metabolic mechanisms of natural products. Notably, the potential to leverage gut microorganisms for large-scale synthesis of bioactive compounds remains an underexplored frontier with promising implications. This review serves as a synthesis of current knowledge, shedding light on the dynamic interplay between natural products, bacteria, and human health. In doing so, it contributes to our evolving comprehension of microbiome dynamics, opening avenues for innovative applications in medicine and therapeutics. As we delve deeper into this intricate web of interactions, the prospect of harnessing the power of the gut microbiome for transformative medical interventions becomes increasingly tantalizing.
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Affiliation(s)
- Hafsa Qadri
- Department of Bioresources, School of Biological Sciences, University of Kashmir, Srinagar, India
| | - Abdul Haseeb Shah
- Department of Bioresources, School of Biological Sciences, University of Kashmir, Srinagar, India
| | - Abdullah Almilaibary
- Department of Bioresources, School of Biological Sciences, University of Kashmir, Srinagar, India
- Department of Family and Community Medicine, Faculty of Medicine, Al Baha University, Al Bahah, Saudi Arabia
| | - Manzoor Ahmad Mir
- Department of Bioresources, School of Biological Sciences, University of Kashmir, Srinagar, India
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Ayar-Sümer EN, Verheust Y, Özçelik B, Raes K. Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms. Foods 2024; 13:1616. [PMID: 38890845 PMCID: PMC11172137 DOI: 10.3390/foods13111616] [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: 04/11/2024] [Revised: 05/17/2024] [Accepted: 05/20/2024] [Indexed: 06/20/2024] Open
Abstract
Mushrooms contain phenolic compounds that possess health-promoting properties, including antioxidant effects. However, the low solubility and form of phenolic compounds affect their bioactivity and bioaccessibility. To overcome this limitation, our study investigates the fermentation of mushrooms to increase their free phenolic content and enhance their bioactivity. Our research focused on the impact of fermentation on both free and bound phenolic fractions (FPs and BPs, respectively) in Lentinula edodes and Lactarius deliciosus, which were successively fermented with Lactiplantibacillus plantarum LMG 17673 for 72 h. We examined the total phenolic content (TPC), phenolic profile, and antioxidant activity of both FPs and BPs. Our results showed that the TPC of BPs was higher than that of FPs in both mushrooms, with strong antioxidant capabilities. Fermentation significantly increased the TPC of FPs in both mushrooms, particularly after 24 h of fermentation. The TPC of BPs in mushrooms decreased during fermentation, indicating their release from the matrix. Additionally, we identified 30 bioactive compounds using UPLC-Q-TOF-MS/MS. Our study demonstrates for the first time that lactic acid bacteria fermentation of mushrooms with high phenolic content leads to the liberation of bound phenolics, enhancing their bioactivity and bioaccessibility.
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Affiliation(s)
- Eda Nur Ayar-Sümer
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, St-Martem Latemlaan 2B, 8500 Kortrijk, Belgium; (E.N.A.-S.); (Y.V.)
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey;
| | - Yannick Verheust
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, St-Martem Latemlaan 2B, 8500 Kortrijk, Belgium; (E.N.A.-S.); (Y.V.)
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey;
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, St-Martem Latemlaan 2B, 8500 Kortrijk, Belgium; (E.N.A.-S.); (Y.V.)
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11
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Pérez-Jiménez J. Dietary fiber: Still alive. Food Chem 2024; 439:138076. [PMID: 38039615 DOI: 10.1016/j.foodchem.2023.138076] [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: 07/17/2023] [Revised: 11/14/2023] [Accepted: 11/23/2023] [Indexed: 12/03/2023]
Abstract
Dietary fiber (DF) was established as a key dietary constituent some decades ago, as were some of its mechanisms of action and health effects. Although there is consolidated evidence on many features regarding DF, at the same time there are still many aspects to be explored in the field, e.g., deeper explorations of the contribution of phenolic compounds linked to cell walls to the biological activities of DF, or of the relevance of the gut-brain axis. At the same time, increasing DF intake should be seen as a major public health problem since worldwide intakes are quite far from recommendations. The awareness of this fact by public bodies should lead, among others, to the assessment of effective strategies for promoting DF intake among general population or specific groups; and to consider potential regulatory modifications in order to clarify several aspects potentially misleading for consumers.
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Affiliation(s)
- Jara Pérez-Jiménez
- Dept. Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain; CIBER of Diabetes and Associated Metabolic Disease (CIBERDEM), ISCIII, Madrid, Spain.
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12
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Tomas M, García-Pérez P, Rivera-Pérez A, Patrone V, Giuberti G, Lucini L, Capanoglu E. The addition of polysaccharide gums to Aronia melanocarpa purees modulates the bioaccessibility of phenolic compounds and gut microbiota: A multiomics data fusion approach following in vitro digestion and fermentation. Food Chem 2024; 439:138231. [PMID: 38113658 DOI: 10.1016/j.foodchem.2023.138231] [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: 09/28/2023] [Revised: 12/11/2023] [Accepted: 12/15/2023] [Indexed: 12/21/2023]
Abstract
This study aimed to determine how the addition of gellan, guar, locust bean, and xanthan gums affected the polyphenol profile of Aronia melanocarpa puree and the human gut microbiota after in vitro gastrointestinal digestion and large intestine fermentation. The different gums distinctively affected the content and bioaccessibility of phenolics in Aronia puree, as outlined by untargeted metabolomics. The addition of locust bean gum increased the levels of low-molecular-weight phenolics and phenolic acids after digestion. Gellan and guar gums enhanced phenolic acids' bioaccessibility after fermentation. Interactions between digestion products and fecal bacteria altered the composition of the microbiota, with the greatest impact of xanthan. Locust bean gum promoted the accumulation of different taxa with health-promoting properties. Our findings shed light on the added-value properties of commercial gums as food additives, promoting a distinctive increase of polyphenol bioaccessibility and shifting the gut microbiota distribution, depending on their composition and structural features.
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Affiliation(s)
- Merve Tomas
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey
| | - Pascual García-Pérez
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain
| | - Araceli Rivera-Pérez
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, 04120 Almeria, Spain
| | - Vania Patrone
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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13
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Mai TD, Kim HM, Park SY, Ma SH, Do JH, Choi W, Jang HM, Hwang HB, Song EG, Shim JS, Joung YH. Metabolism of phenolic compounds catalyzed by Tomato CYP736A61. Enzyme Microb Technol 2024; 176:110425. [PMID: 38479200 DOI: 10.1016/j.enzmictec.2024.110425] [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: 12/06/2023] [Revised: 03/01/2024] [Accepted: 03/02/2024] [Indexed: 03/24/2024]
Abstract
Cytochrome P450s (CYPs) regulate plant growth and stress responses by producing diverse primary and secondary metabolites. However, the function of many plant CYPs remains unknown because, despite their structural similarity, predicting the enzymatic activity of CYPs is difficult. In this study, one member of the CYP736A subfamily (CYP736A61) from tomatoes was isolated and characterized its enzymatic functions. CYP736A61 was successfully expressed in Escherichia coli through co-expression with molecular chaperones. The purified CYP736A61 showed hydroxylation activity toward 7-ethoxycoumarin, producing 7-hydroxycoumarin or 3-hydroxy 7-ethoxycoumarin. Further substrate screening revealed that dihydrochalcone and stilbene derivates (resveratrol and polydatin) are the substrates of CYP736A61. CYP736A61 also mediated the hydroxylation of resveratrol and polydatin, albeit with low activity. Importantly, CYP736A61 mediated the cleavage of resveratrol and polydatin as well as pinostilbene and pterostilbene. Interestingly, CY736A61 also converted phloretin to naringenin chalcone. These results suggest that CYP736A61 is a novel CYP enzyme with stilbene cleavage activity.
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Affiliation(s)
- Thanh Dat Mai
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea
| | - Hyun Min Kim
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea
| | - Seo Young Park
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea
| | - Sang Hoon Ma
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea
| | - Ju Hui Do
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea
| | - Won Choi
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea
| | - Hye Min Jang
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea
| | - Hyeon Bae Hwang
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea
| | - Eun Gyeong Song
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea
| | - Jae Sung Shim
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea; Institute of Synthetic Biology for Carbon Neutralization, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea.
| | - Young Hee Joung
- School of Biological Sciences and Technology, Chonnam National University, 77 Yongbong-ro, Buk-ku, Gwangju 61186, Republic of Korea.
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14
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Hurkul MM, Cetinkaya A, Kaya SI, Yayla S, Ozkan SA. Investigation of Health Effects of Major Phenolic Compounds in Foods: Extraction Processes, Analytical Approaches and Applications. Crit Rev Anal Chem 2024:1-35. [PMID: 38650305 DOI: 10.1080/10408347.2024.2336981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
The escalating costs of healthcare services and a growing awareness of personal health responsibilities have led individuals to explore natural methods alongside conventional medicines for health improvement and disease prevention. The aging global population is experiencing increased health needs, notably related to conditions like diabetes, heart disease, and hypertension. Lifestyle-related diseases, poor dietary habits, and sedentary lifestyles underscore the importance of foods containing nutrients that can aid in preventing and managing these diseases. Phenolic compounds, a fundamental group of phytochemicals, are prominent in the chemical diversity of the natural world and are abundant in functional foods. Widely distributed in various plant parts, these compounds exhibit important functional and sensory properties, including color, taste, and aroma. Their diverse functionalities, particularly antioxidant activity, play a crucial role in mitigating cellular oxidative stress, potentially reducing damage associated with serious health issues such as cardiovascular disease, neurodegenerative disea23ses, and cancer. Phenolic compounds exist in different forms, some combined with glycosides, impacting their biological effects and absorption. Approximately 8000 polyphenols isolated from plants offer significant potential for natural medicines and nutritional supplements. Therefore, their extraction process and selective and sensitive food determination are very important. This review focuses on the extraction processes, analytical methods, and health effects of major phenolic compounds in foods. The examination encompasses a comprehensive analysis of analytical approaches and their applications in elucidating the presence and impact of these compounds on human health.
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Affiliation(s)
- M Mesud Hurkul
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - Ahmet Cetinkaya
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - S Irem Kaya
- Department of Analytical Chemistry, Gulhane Faculty of Pharmacy, University of Health Sciences, Ankara, Turkey
| | - Seyda Yayla
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
- Graduate School of Health Sciences, Ankara University, Ankara, Turkey
| | - Sibel A Ozkan
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
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15
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Adewale OO, Oyelola RF, Adetuyi OA, Adebisi OA, Adekomi DA, Oladele JO. Water-soluble phenolics from Phoenix dactylifera fruits as potential reno-protective agent against cisplatin-induced toxicity: pre- and post-treatment strategies. Drug Chem Toxicol 2024:1-14. [PMID: 38529813 DOI: 10.1080/01480545.2024.2329762] [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: 12/14/2023] [Accepted: 03/07/2024] [Indexed: 03/27/2024]
Abstract
Nephrotoxicity is the major side effect of cisplatin, an effective platinum-based chemotherapeutic drug that is applicable in the treatment of several solid-tissue cancers. Studies have indicated that certain water-soluble phenolics offer renal protection. Thus, this study investigates the role of pre and post-treatment of rats with water-soluble phenolics from Phoenix dactylifera (PdP) against nephrotoxicity induced by cisplatin. Rats were either orally pretreated or post-treated with 200 mg/kg body weight of PdP before or after exposure to a single therapeutic dose of cisplatin (5 mg/kg body weight) for 7 successive days intraperitoneally. The protective effects of PdP against Cisplatin-induced nephrotoxicity was based on the evaluation of various biochemical and redox biomarkers, together with histopathological examination of kidney tissues. The composition, structural features, and antioxidative influence of PdP were determined based on chromatographic, spectroscopic, and in vitro antioxidative models. Cisplatin single exposure led to a substantial increase in the tested renal function biomarkers (uric acid, creatinine, and urea levels), associated with an increase in malondialdehyde indicating lipid peroxidation and a significant decline (p < 0.05) in reduced glutathione (GSH) levels in the renal tissue when compared with the control group. A marked decline exists in the kidney antioxidant enzymes (catalase, SOD, and GPx). Nevertheless, treatment with PdP significantly suppressed the heightened renal function markers, lipid peroxidation, and oxidative stress. Spectroscopic analysis revealed significant medicinal phenolics, and in vitro tests demonstrated antioxidative properties. Taken together, results from this study indicate that pre- and/or post-treatment strategies of PdP could serve therapeutic purposes in cisplatin-induced renal damage.
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Affiliation(s)
| | | | - Oluwatosin Adefunke Adetuyi
- Department of Biochemistry, Osun State University, Osogbo, Nigeria
- Department of Chemistry and Biochemistry, Wichita State University, Wichita, KS, USA
| | - Oluwaseun Abraham Adebisi
- Department of Biochemistry, Osun State University, Osogbo, Nigeria
- Department of Biochemistry and Molecular Biology, University of Nebraska Medical Center, Omaha, NE, USA
| | - Damilare Adedayo Adekomi
- Department of Anatomy, Faculty of Basic Medical Sciences, Osun State University, Osogbo, Nigeria
| | - Johnson Olaleye Oladele
- Veterinary Physiology and Pharmacology, College of Veterinary Medicine and Biomedical Sciences, Texas A&M University, College Station, TX, USA
- Phytochemical research unit, Royal Scientific Research Institute, Osogbo, Nigeria
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16
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Roila R, Primavilla S, Ranucci D, Galarini R, Paoletti F, Altissimi C, Valiani A, Branciari R. The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems. Molecules 2024; 29:1441. [PMID: 38611721 PMCID: PMC11012792 DOI: 10.3390/molecules29071441] [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: 02/27/2024] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Despite the technologies applied to food production, microbial contamination and chemical deterioration are still matters of great concern. In order to limit these phenomena, new natural approaches should be applied. In this context, the present study aimed to assess the antioxidant and anti-Clostridial effects of two different polyphenolic extracts derived from olive mill vegetation water, one liquid (LE) and one encapsulated (EE). The extracts have been preliminary characterized using Liquid Chromatography Quadrupole Time-Of Flight spectrometry. The Oxygen Radical Absorbance Capacity method was used to determine the antioxidant capacity, registering a higher value for EE compared to that for LE (3256 ± 85 and 2446 ± 13 µgTE/g, respectively). The antibacterial activity against C. perfringens, C. botulinum and C. difficile was studied by the agar well diffusion method, MIC and MBC determination and a time-kill test. The results confirm that EE and LE are able to limit microbial growth, albeit with minor effects when the phenolic compounds are encapsulated. Further studies are needed to evaluate the possible application of these extracts in food systems.
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Affiliation(s)
- Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
| | - Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
| | - Roberta Galarini
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - Fabiola Paoletti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - Caterina Altissimi
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
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17
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Yue N, Zhang C, Li S, Wang H, Li X, Chen X, Jin F. Imidacloprid triggered changes in strawberry fruits on edible quality and phenolic profiles by applied at two growth stages. Food Res Int 2024; 179:114031. [PMID: 38342551 DOI: 10.1016/j.foodres.2024.114031] [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: 11/02/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/13/2024]
Abstract
Increasing evidence showed that imidacloprid affects plants' abiotic or biotic stress tolerance. However, the effects of imidacloprid on the quality of fruits remain elusive. This work aimed to study the effects of imidacloprid applied at different growth stages on the edible quality and phenolic profile of strawberry fruit in the field experiment. For the first time, lower fruit quality was observed in the mature strawberry fruits after imidacloprid treatment at the fruit-bearing completion stage (five days after pollination). Compared to the control group, the mature strawberry fruit wights and the SCC/TA ratio declined about 18.2-30.0 % and 10.3-16.8 %, respectively. However, those attributes did not occur in the mature strawberry fruits by imidacloprid treatment at the fruit maturation stage (30 days after pollination). Among the 30 phenolic compounds, nine presented significant up-regulation or down-regulation after imidacloprid application at two different growth stages, suggesting that the application period played an essential role in evaluating the effects of imidacloprid on the quality of fruits. A significant effect on fruit quality was presented at the strawberry early growth stage treated by imidacloprid. This study provided a new insight into how and when imidacloprid affects the quality of strawberry fruits, contributing to the future's more scientific application of imidacloprid on strawberries.
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Affiliation(s)
- Ning Yue
- Key Laboratory of Agro-product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chen Zhang
- Key Laboratory of Agro-product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Simeng Li
- Key Laboratory of Agro-product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hongping Wang
- Key Laboratory of Agro-product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaohui Li
- Key Laboratory of Agro-product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xueying Chen
- Key Laboratory of Agro-product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Fen Jin
- Key Laboratory of Agro-product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China.
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18
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Duarte RDC, Iannetta PPM, Gomes AM, Vasconcelos MW. More than a meat- or synthetic nitrogen fertiliser-substitute: a review of legume phytochemicals as drivers of 'One Health' via their influence on the functional diversity of soil- and gut-microbes. FRONTIERS IN PLANT SCIENCE 2024; 15:1337653. [PMID: 38450400 PMCID: PMC10915056 DOI: 10.3389/fpls.2024.1337653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Accepted: 01/30/2024] [Indexed: 03/08/2024]
Abstract
Legumes are essential to healthy agroecosystems, with a rich phytochemical content that impacts overall human and animal well-being and environmental sustainability. While these phytochemicals can have both positive and negative effects, legumes have traditionally been bred to produce genotypes with lower levels of certain plant phytochemicals, specifically those commonly termed as 'antifeedants' including phenolic compounds, saponins, alkaloids, tannins, and raffinose family oligosaccharides (RFOs). However, when incorporated into a balanced diet, such legume phytochemicals can offer health benefits for both humans and animals. They can positively influence the human gut microbiome by promoting the growth of beneficial bacteria, contributing to gut health, and demonstrating anti-inflammatory and antioxidant properties. Beyond their nutritional value, legume phytochemicals also play a vital role in soil health. The phytochemical containing residues from their shoots and roots usually remain in-field to positively affect soil nutrient status and microbiome diversity, so enhancing soil functions and benefiting performance and yield of following crops. This review explores the role of legume phytochemicals from a 'one health' perspective, examining their on soil- and gut-microbial ecology, bridging the gap between human nutrition and agroecological science.
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Affiliation(s)
- Rafael D. C. Duarte
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Pietro P. M. Iannetta
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
- Ecological Sciences, James Hutton Institute, Dundee, United Kingdom
| | - Ana M. Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Marta W. Vasconcelos
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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19
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Jung EJ, Kim HJ, Shin SC, Kim GS, Jung JM, Hong SC, Chung KH, Kim CW, Lee WS. Anticancer Effect by Combined Treatment of Artemisia annua L. Polyphenols and Docetaxel in DU145 Prostate Cancer Cells and HCT116 Colorectal Cancer Cells. Curr Issues Mol Biol 2024; 46:1621-1634. [PMID: 38392223 PMCID: PMC10888123 DOI: 10.3390/cimb46020105] [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: 01/15/2024] [Revised: 02/06/2024] [Accepted: 02/16/2024] [Indexed: 02/24/2024] Open
Abstract
Docetaxel (DTX), a semi-synthetic analogue of paclitaxel (taxol), is known to exert potent anticancer activity in various cancer cells by suppressing normal microtubule dynamics. In this study, we examined how the anticancer effect of DTX is regulated by polyphenols extracted from Korean Artemisia annua L. (pKAL) in DU145 prostate cancer cells (mutant p53) and HCT116 colorectal cancer cells (wild-type p53). Here, we show that the anticancer effect of DTX was enhanced more significantly by pKAL in HCT116 cells than in DU145 cells via phase-contrast microscopy, CCK-8 assay, Western blot, and flow cytometric analysis of annexin V/propidium iodide-stained cells. Notably, mutant p53 was slightly downregulated by single treatment of pKAL or DTX in DU145 cells, whereas wild-type p53 was significantly upregulated by pKAL or DTX in HCT116 cells. Moreover, the enhanced anticancer effect of DTX by pKAL in HCT116 cells was significantly associated with the suppression of DTX-induced p53 upregulation, increase of DTX-induced phospho-p38, and decrease of DTX-regulated cyclin A, cyclin B1, AKT, caspase-8, PARP1, GM130, NF-κB p65, and LDHA, leading to the increased apoptotic cell death and plasma membrane permeability. Our results suggest that pKAL could effectively improve the anticancer effect of DTX-containing chemotherapy used to treat various cancers expressing wild-type p53.
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Affiliation(s)
- Eun Joo Jung
- Department of Internal Medicine, Institute of Medical Science, Gyeongsang National University Hospital, Gyeongsang National University College of Medicine, 15 Jinju-daero 816 Beon-gil, Jinju 52727, Republic of Korea
| | - Hye Jung Kim
- Department of Pharmacology, Institute of Medical Science, Gyeongsang National University College of Medicine, Jinju 52727, Republic of Korea
| | - Sung Chul Shin
- Department of Chemistry, Research Institute of Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Gon Sup Kim
- Research Institute of Life Science, College of Veterinary Medicine, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Jin-Myung Jung
- Department of Neurosurgery, Institute of Medical Science, Gyeongsang National University Hospital, Gyeongsang National University College of Medicine, Jinju 52727, Republic of Korea
| | - Soon Chan Hong
- Department of Surgery, Institute of Medical Science, Gyeongsang National University Hospital, Gyeongsang National University College of Medicine, Jinju 52727, Republic of Korea
| | - Ky Hyun Chung
- Department of Urology, Institute of Medical Science, Gyeongsang National University Hospital, Gyeongsang National University College of Medicine, Jinju 52727, Republic of Korea
| | - Choong Won Kim
- Department of Biochemistry, Institute of Medical Science, Gyeongsang National University College of Medicine, Jinju 52727, Republic of Korea
| | - Won Sup Lee
- Department of Internal Medicine, Institute of Medical Science, Gyeongsang National University Hospital, Gyeongsang National University College of Medicine, 15 Jinju-daero 816 Beon-gil, Jinju 52727, Republic of Korea
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20
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Sęczyk Ł, Kołodziej B. Bioaccessibility of Rosmarinic Acid and Basil ( Ocimum basilicum L.) Co-Compounds in a Simulated Digestion Model-The Influence of the Endogenous Plant Matrix, Dose of Administration and Physicochemical and Biochemical Digestion Environment. Molecules 2024; 29:901. [PMID: 38398652 PMCID: PMC10892404 DOI: 10.3390/molecules29040901] [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: 01/24/2024] [Revised: 02/08/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
The objective of this study is to determine the effect of endogenous plant matrix components, dose and digestion-related factors on the bioaccessibility of rosmarinic acid and basil co-compounds in in vitro digestion conditions. Different forms of administration, i.e., basil raw plant material, dry extract, and isolated rosmarinic acid at various doses, were applied for the digestion experiment. To evaluate the contribution of biochemical and physicochemical digestion factors, samples were subjected to a full digestion process or treated only with a digestion fluid electrolyte composition without using biochemical components (i.e., digestion enzymes and bile salts), and bioaccessibility was monitored at the gastric and intestinal steps of digestion. The results showed that the components of the endogenous raw plant matrix significantly limited the bioaccessibility of rosmarinic acid and basil co-compounds, especially at the gastric stage of digestion. Physicochemical digestion factors were mainly responsible for the bioaccessibility of basil phytochemicals. Higher doses allowed maintenance of bioaccessibility at a relatively similar level, whereas the most negative changes in bioaccessibility were induced by the lowest doses. In conclusion, the determination of the bioaccessibility of bioactive phytochemicals from basil and factors influencing bioaccessibility may help in better prediction of the pro-health potential of this plant.
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Affiliation(s)
- Łukasz Sęczyk
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland;
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21
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Li J, Zhang H, Liu W, Yang X, Zhu L, Wu G, Zhang H. Methylglyoxal scavenging capacity of fiber-bound polyphenols from highland barley during colonic fermentation and its modulation on methylglyoxal-interfered gut microbiota. Food Chem 2024; 434:137409. [PMID: 37699313 DOI: 10.1016/j.foodchem.2023.137409] [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: 04/20/2023] [Revised: 08/06/2023] [Accepted: 09/03/2023] [Indexed: 09/14/2023]
Abstract
Methylglyoxal (MGO) scavenging capacity of fiber-bound polyphenols from highland barley during colonic fermentation and its potential role in modulating MGO-induced detrimental effects on gut microbiota were studied. Results showed that only 25.3 % of polyphenols were released after 24 h of colonic fermentation. More than 45.5 % of MGO was scavenged by the residual fiber-bound polyphenols in the model system, showing a vital role in scavenging MGO in the colonic lumen compared to the released polyphenols. Moreover, MGO promoted the increase of gut pathogens (Escherichia-Shigella and Klebsiella) and inhibited the proliferation of Megasphaera, Bifidobacterium and Megamonas, as well as reduced short-chain fatty acids (SCFAs) concentration. The addition of fiber-bound polyphenols of highland barley could effectively counteract MGO-induced detrimental consequences on gut microbiota and SCFAs production. These results demonstrate that fiber-bound polyphenols from highland barley can exert beneficial role through scavenging MGO and promises to be a functional ingredient to maintain colon heath.
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Affiliation(s)
- Jinxin Li
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Wei Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Plant Protection and Microbiology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xijuan Yang
- Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai University, Xining 810000, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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22
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Rispo F, De Negri Atanasio G, Demori I, Costa G, Marchese E, Perera-Del-Rosario S, Serrano-Candelas E, Palomino-Schätzlein M, Perata E, Robino F, Ferrari PF, Ferrando S, Letasiova S, Markus J, Zanotti-Russo M, Grasselli E. An extensive review on phenolic compounds and their potential estrogenic properties on skin physiology. Front Cell Dev Biol 2024; 11:1305835. [PMID: 38250328 PMCID: PMC10798251 DOI: 10.3389/fcell.2023.1305835] [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: 10/02/2023] [Accepted: 12/07/2023] [Indexed: 01/23/2024] Open
Abstract
Polyphenolic compounds constitute a diverse group of natural components commonly occurring in various plant species, known for their potential to exert both beneficial and detrimental effects. Additionally, these polyphenols have also been implicated as endocrine-disrupting (ED) chemicals, raising concerns about their widespread use in the cosmetics industry. In this comprehensive review, we focus on the body of literature pertaining to the estrogenic properties of ED chemicals, with a particular emphasis on the interaction of isoflavones with estrogen receptors. Within this review, we aim to elucidate the multifaceted roles and effects of polyphenols on the skin, exploring their potential benefits as well as their capacity to act as ED agents. By delving into this intricate subject matter, we intend to provoke thoughtful consideration, effectively opening a Pandora's box of questions for the reader to ponder. Ultimately, we invite the reader to contemplate whether polyphenols should be regarded as friends or foes in the realm of skincare and endocrine disruption.
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Affiliation(s)
- Francesca Rispo
- Department of Earth, Environment and Life Science, University of Genoa, Genova, Italy
| | | | - Ilaria Demori
- Department of Pharmacy, University of Genoa, Genova, Italy
| | - Giosuè Costa
- Department of Health Sciences, University "Magna Graecia", Catanzaro, Italy
| | - Emanuela Marchese
- Department of Health Sciences, University "Magna Graecia", Catanzaro, Italy
| | - Simón Perera-Del-Rosario
- ProtoQSAR SL, Centro Europeo de Empresas Innovadoras (CEEI), Parque Tecnológico de Valencia, Valencia, Spain
- Departament de Medicina i Ciències de la Vida, Institut de Biologia Evolutiva (CSIC-UPF), Universitat Pompeu Fabra, Barcelona, Spain
| | - Eva Serrano-Candelas
- ProtoQSAR SL, Centro Europeo de Empresas Innovadoras (CEEI), Parque Tecnológico de Valencia, Valencia, Spain
| | | | | | | | - Pier Francesco Ferrari
- Department of Civil, Chemical and Environmental Engineering, University of Genoa, Genova, Italy
| | - Sara Ferrando
- Department of Earth, Environment and Life Science, University of Genoa, Genova, Italy
| | | | - Jan Markus
- MatTek In Vitro Life Science Laboratories, Bratislava, Slovakia
| | | | - Elena Grasselli
- Department of Earth, Environment and Life Science, University of Genoa, Genova, Italy
- Interuniversity Center for the Promotion of 3R Principles in Teaching and Research (Centro 3R), Pisa, Italy
- National Center for the Development of New Technologies in Agriculture (Agritech), Napoli, Italy
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23
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García-Pérez P, Tomas M, Rivera-Pérez A, Patrone V, Giuberti G, Cervini M, Capanoglu E, Lucini L. Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation. Food Chem 2024; 430:137054. [PMID: 37566983 DOI: 10.1016/j.foodchem.2023.137054] [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: 05/11/2023] [Revised: 07/13/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023]
Abstract
Interactions between dietary fiber and phenolic compounds in foods can influence their gastrointestinal fate. This study aimed to examine the effect of four types of pectin on the polyphenols of cherry laurel puree and human gut microbiota during a simulated in vitro gastrointestinal digestion and large intestine fermentation. Results revealed that the combined addition of different pectins and pectinase to cherry laurel puree significantly affected the content and bioaccessibility of phenolics. The addition of pectins and pectinase distinctively impacted the phenolic subclasses in both raw and post-digested/fermented cherry laurel puree, suggesting differential interactions due to structural features. Both pectins and pectinase modulated the composition of fecal microbiota after in vitro fermentation, increasing bacterial diversity following pectinase treatment. The combined addition of pectins followed by pectinase had differential impacts on polyphenol bioaccessibility and gut microbiome diversity, hence having a potential outcome in terms of human health.
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Affiliation(s)
- Pascual García-Pérez
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, 32004 Ourense, Spain
| | - Merve Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, 34303 Istanbul, Turkey
| | - Araceli Rivera-Pérez
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, 04120 Almeria, Spain
| | - Vania Patrone
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| | - Luigi Lucini
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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24
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Pistol GC, Pertea AM, Taranu I. The Use of Fruit and Vegetable by-Products as Enhancers of Health Status of Piglets after Weaning: The Role of Bioactive Compounds from Apple and Carrot Industrial Wastes. Vet Sci 2023; 11:15. [PMID: 38250921 PMCID: PMC10820549 DOI: 10.3390/vetsci11010015] [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: 11/15/2023] [Revised: 12/22/2023] [Accepted: 12/22/2023] [Indexed: 01/23/2024] Open
Abstract
At weaning, piglets are exposed to a large variety of stressors, from environmental/behavioral factors to nutritional stress. Weaning transition affects the gastrointestinal tract especially, resulting in specific disturbances at the level of intestinal morphology, barrier function and integrity, mucosal immunity and gut microbiota. All these alterations are associated with intestinal inflammation, oxidative stress and perturbation of intracellular signaling pathways. The nutritional management of the weaning period aims to achieve the reinforcement of intestinal integrity and functioning to positively modulate the intestinal immunity and that of the gut microbiota and to enhance the health status of piglets. That is why the current research is focused on the raw materials rich in phytochemicals which could positively modulate animal health. The composition analysis of fruit, vegetable and their by-products showed that identified phytochemicals could act as bioactive compounds, which can be used as modulators of weaning-induced disturbances in piglets. This review describes nutritional studies which investigated the effects of bioactive compounds derived from fruit (apple) and vegetables (carrot) or their by-products on the intestinal architecture and function, inflammatory processes and oxidative stress at the intestinal level. Data on the associated signaling pathways and on the microbiota modulation by bioactive compounds from these by-products are also presented.
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Affiliation(s)
- Gina Cecilia Pistol
- Laboratory of Animal Biology, INCDBNA-IBNA, National Research—Development Institute for Animal Biology and Nutrition, 077015 Balotesti, Ilfov, Romania; (A.-M.P.); (I.T.)
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25
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Wróblewska B, Kuliga A, Wnorowska K. Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart. Molecules 2023; 28:8081. [PMID: 38138571 PMCID: PMC10746084 DOI: 10.3390/molecules28248081] [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: 11/10/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Fermented dairy products (e.g., yogurt, kefir, and buttermilk) are significant in the dairy industry. They are less immunoreactive than the raw materials from which they are derived. The attractiveness of these products is based on their bioactivity and properties that induce immune or anti-inflammatory processes. In the search for new solutions, plant raw materials with beneficial effects have been combined to multiply their effects or obtain new properties. Polyphenols (e.g., flavonoids, phenolic acids, lignans, and stilbenes) are present in fruit and vegetables, but also in coffee, tea, or wine. They reduce the risk of chronic diseases, such as cancer, diabetes, or inflammation. Hence, it is becoming valuable to combine dairy proteins with polyphenols, of which epigallocatechin-3-gallate (EGCG) and chlorogenic acid (CGA) show a particular predisposition to bind to milk proteins (e.g., α-lactalbumin β-lactoglobulin, αs1-casein, and κ-casein). Reducing the allergenicity of milk proteins by combining them with polyphenols is an essential issue. As potential 'metabolic prebiotics', they also contribute to stimulating the growth of beneficial bacteria and inhibiting pathogenic bacteria in the human gastrointestinal tract. In silico methods, mainly docking, assess the new structures of conjugates and the consequences of the interactions that are formed between proteins and polyphenols, as well as to predict their action in the body.
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Affiliation(s)
- Barbara Wróblewska
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, 10-748 Olsztyn, Poland; (A.K.); (K.W.)
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26
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Rocchetti G, Lapris M, Zengin G, Masoero F, Gallo A. Discrimination of different feed additives and poly-herbal formulations based on their untargeted phytochemical profiles. Metabolomics 2023; 20:5. [PMID: 38082140 DOI: 10.1007/s11306-023-02068-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Accepted: 11/16/2023] [Indexed: 12/18/2023]
Abstract
INTRODUCTION Feed additives represents a valid tool in animal nutrition to improve animal performance and livestock productivity under a sustainable perspective; however, there is a paucity of information about their comprehensive metabolomic and bioactive profiles. OBJECTIVE In this study, we tested the ability of an untargeted metabolomics approach to discriminate nine commercial feed additives and unique blends of botanical extracts used in both ruminant and non-ruminant nutrition, according to their phytochemical profiles and different in vitro bioactive properties. METHODS An ultra-high-performance liquid chromatography coupled with Orbitrap mass spectrometry and multivariate statistics were combined to search for potential markers, in order to better discriminate the different commercial samples. RESULTS Several phytochemicals were identified, namely alkaloids, phenolics, organosulfurs, and terpenoids. The polyherbal formulation Zigbir was the best source of phytochemicals, accounting for a cumulative total content of phytochemicals equal to 3.03 mg Eq./g, being particularly abundant in terpenoids, stilbenes, phenolic acids, and small-molecular-weight phenolics. Multivariate statistics allowed to group the different products in 2 bioactive subclusters. The diterpenoid andrographolide recorded the highest abundance in Zigbir and Sangrovit. The most predictive biomarkers were: piperine, isoquercitrin, 6-methylthiohexyldesulfoglucosinolate, 6-methylumbelliferone, benzoic acid, (+)-(1R,2R)-1,2-diphenylethane-1,2-diol, and piperitenone. Flavonoids were highly correlated with both in vitro antioxidant and enzyme inhibition assays. CONCLUSIONS Our findings provide new insights into the comprehensive phytochemical composition of commercial feed additives and blend of botanical extracts used for both ruminant and non-ruminant nutrition. A great importance of polyphenols in relation to the biological activities was detected.
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Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy.
| | - Marco Lapris
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gokhan Zengin
- Department of Biology, Faculty of Science, Selcuk University Campus, Konya, Turkey
| | - Francesco Masoero
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Antonio Gallo
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
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27
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Damtie D. Review of Medicinal Plants Traditionally Used to Treat Diarrhea by the People in the Amhara Region of Ethiopia. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2023; 2023:8173543. [PMID: 38044982 PMCID: PMC10693470 DOI: 10.1155/2023/8173543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/05/2023] [Accepted: 11/20/2023] [Indexed: 12/05/2023]
Abstract
Background Diarrheal illness is the second-most common cause of death in under-five children. Worldwide, it results in about 1.7 billion illnesses and 525,000 deaths among under-five children annually. It is the leading cause of malnutrition among under-five children. Different people use medicinal plants to treat diarrhea. The present study aimed to review the medicinal plants used to treat diarrhea by the people in the Amhara region and to diagnose whether the antidiarrheal activities of the medicinal plants have been confirmed by studies using animal models. Methods The author searched 21 articles from worldwide databases up to December 2022 using Boolean operators ("AND" and "OR") and the terms "ethnobotanical studies," "ethnobiology," "traditional medicine," "ethnobotanical knowledge," and "Amhara region." Results From the 21 studies reviewed, 50 plant species grouped into 28 families were reported to treat diarrhea by the people in the Amhara region. The top most used families were Lamiaceae (12%), Fabaceae (8%), Asteraceae, Cucurbitaceae, Euphorbiaceae, and Poaceae (6% each). The modes of administration of the plant parts were orally 98.88% and topically 1.12%. The different extracts of 18 (or 36%) of the medicinal plants traditionally used to treat diarrhea by the people in the Amhara region have been proven experimentally in animal models. Conclusions The people in the Amhara region use different medicinal plants to treat diarrhea. Most of them take the medicinal plants orally. The traditional claim that 60% of medicinal plants are antidiarrheal has been confirmed in in vitro studies.
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Affiliation(s)
- Destaw Damtie
- Department of Biology, College of Sciences, Bahir Dar University, Bahir Dar, Ethiopia
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28
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Herrera-Rocha KM, Manjarrez-Juanes MM, Larrosa M, Barrios-Payán JA, Rocha-Guzmán NE, Macías-Salas A, Gallegos-Infante JA, Álvarez SA, González-Laredo RF, Moreno-Jiménez MR. The Synergistic Effect of Quince Fruit and Probiotics ( Lactobacillus and Bifidobacterium) on Reducing Oxidative Stress and Inflammation at the Intestinal Level and Improving Athletic Performance during Endurance Exercise. Nutrients 2023; 15:4764. [PMID: 38004161 PMCID: PMC10675360 DOI: 10.3390/nu15224764] [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: 10/24/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Endurance exercise promotes damage at the intestinal level and generates a variety of symptoms related to oxidative stress processes, inflammatory processes, microbiota dysbiosis, and intestinal barrier damage. This study evaluated the effects of quince (Cydonia oblonga Mill.) and probiotics of the genera Lactobacillus and Bifidobacterium on intestinal protection and exercise endurance in an animal swimming model. Phytochemical characterization of the quince fruit demonstrated a total dietary fiber concentration of 0.820 ± 0.70 g/100 g and a fiber-bound phenolic content of 30,218 ± 104 µg/g in the freeze-dried fruit. UPLC-PDA-ESI-QqQ analyses identified a high content of polyphenol, mainly flavanols, hydroxycinnamic acids, hydroxybenzoic acids, flavonols, and, to a lesser extent, dihydrochalcones. The animal model of swimming was performed using C57BL/6 mice. The histological results determined that the consumption of the synbiotic generated intestinal protection and increased antioxidant (catalase and glutathione peroxidase enzymes) and anti-inflammatory (TNF-α and IL-6 and increasing IL-10) activities. An immunohistochemical analysis indicated mitochondrial biogenesis (Tom2) at the muscular level related to the increased swimming performance. These effects correlated mainly with the polyphenol content of the fruit and the effect of the probiotics. Therefore, this combination of quince and probiotics could be an alternative for the generation of a synbiotic product that improves exercise endurance and reduces the effects generated by the practice of high performance sports.
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Affiliation(s)
- Karen Marlenne Herrera-Rocha
- Research Group on Functional Foods and Nutraceuticals, Department of Chemical and Biochemical Engineering, TecNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico
| | - María Magdalena Manjarrez-Juanes
- Research Group on Functional Foods and Nutraceuticals, Department of Chemical and Biochemical Engineering, TecNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico
| | - Mar Larrosa
- Department of Nutrition and Food Science, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Jorge Alberto Barrios-Payán
- Laboratory of Experimental Pathology, National Institute of Medical Sciences and Nutrition Salvador Zubirán (INCMNSZ), Vasco de Quiroga #15, Tlalpan, Ciudad de México 14080, Mexico
| | - Nuria Elizabeth Rocha-Guzmán
- Research Group on Functional Foods and Nutraceuticals, Department of Chemical and Biochemical Engineering, TecNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico
| | - Alejo Macías-Salas
- Hospital Santiago Ramón y Cajal, Departamento de Patología, Instituto de Seguridad y Servicios Sociales de los Trabajadores del Estado, Durango 34079, Mexico
| | - José Alberto Gallegos-Infante
- Research Group on Functional Foods and Nutraceuticals, Department of Chemical and Biochemical Engineering, TecNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico
| | - Saul Alberto Álvarez
- Research Group on Functional Foods and Nutraceuticals, Department of Chemical and Biochemical Engineering, TecNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico
| | - Rubén Francisco González-Laredo
- Research Group on Functional Foods and Nutraceuticals, Department of Chemical and Biochemical Engineering, TecNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico
| | - Martha Rocío Moreno-Jiménez
- Research Group on Functional Foods and Nutraceuticals, Department of Chemical and Biochemical Engineering, TecNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico
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29
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Mandrich L, Esposito AV, Costa S, Caputo E. Chemical Composition, Functional and Anticancer Properties of Carrot. Molecules 2023; 28:7161. [PMID: 37894640 PMCID: PMC10608851 DOI: 10.3390/molecules28207161] [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: 08/26/2023] [Revised: 10/13/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
Plants are a valuable source of drugs for cancer treatment. Daucus carota has been investigated for its health properties. In particular, Daucus carota L. subsp. Sativus, the common edible carrot root, has been found to be rich in bioactive compounds such as carotenoids and dietary fiber and contains many other functional components with significant health-promoting features, while Daucus carota L. subsp. Carrot (Apiacae), also known as wild carrot, has been usually used for gastric ulcer therapy, diabetes, and muscle pain in Lebanon. Here, we review the chemical composition of Daucus carota L. and the functional properties of both edible and wild carrot subspecies. Then, we focus on compounds with anticancer characteristics identified in both Daucus carota subspecies, and we discuss their potential use in the development of novel anticancer therapeutic strategies.
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Affiliation(s)
- Luigi Mandrich
- Research Institute on Terrestrial Ecosystems-IRET-CNR, Via Pietro Castellino 111, 80131 Naples, Italy;
| | - Antonia Valeria Esposito
- Institute of Genetics and Biophysics-IGB-CNR, “A. Buzzati-Traverso”, Via Pietro Castellino 111, 80131 Naples, Italy; (A.V.E.); (S.C.)
| | - Silvio Costa
- Institute of Genetics and Biophysics-IGB-CNR, “A. Buzzati-Traverso”, Via Pietro Castellino 111, 80131 Naples, Italy; (A.V.E.); (S.C.)
| | - Emilia Caputo
- Institute of Genetics and Biophysics-IGB-CNR, “A. Buzzati-Traverso”, Via Pietro Castellino 111, 80131 Naples, Italy; (A.V.E.); (S.C.)
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30
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Escobar-Beiza N, Pérez-Correa JR, Franco W. Fermentation of Murta ( Ugni molinae) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation. Int J Mol Sci 2023; 24:15197. [PMID: 37894878 PMCID: PMC10607212 DOI: 10.3390/ijms242015197] [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: 08/03/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/29/2023] Open
Abstract
Berries are rich in bioactive compounds, including antioxidants and especially polyphenols, known inhibitors of starch metabolism enzymes. Lactic acid fermentation of fruits has received considerable attention due to its ability to enhance bioactivity. This study investigated the effect of fermentation with L. mesenteroides of juice from the Chilean berry murta on antioxidant activity, release of polyphenols, and inhibitory activity against α-amylase and α-glucosidase enzymes. Three types of juices (natural fruit, freeze-dried, and commercial) were fermented. Total polyphenol content (Folin-Ciocalteu), antioxidant activity (DPPH and ORAC), and the ability to inhibit α-amylase and α-glucosidase enzymes were determined. Fermented murta juices exhibited increased antioxidant activity, as evidenced by higher levels of polyphenols released during fermentation. Inhibition of α-glucosidase was observed in the three fermented juices, although no inhibition of α-amylase was observed; the juice from freeze-dried murta stood out. These findings highlight the potential health benefits of fermented murta juice, particularly its antioxidant properties and the ability to modulate sugar assimilation by inhibiting α-glucosidase.
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Affiliation(s)
- Natalia Escobar-Beiza
- Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago 92101, Chile;
| | - José R. Pérez-Correa
- Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago 92101, Chile;
| | - Wendy Franco
- Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago 92101, Chile;
- Departamento de Ciencias de la Salud, Carrera de Nutrición y Dietética, Pontificia Universidad Católica de Chile, Santiago 92101, Chile
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31
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Torreggiani A, Demarinis C, Pinto D, Papale A, Difonzo G, Caponio F, Pontonio E, Verni M, Rizzello CG. Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants (Basel) 2023; 12:1521. [PMID: 37627516 PMCID: PMC10451973 DOI: 10.3390/antiox12081521] [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: 07/14/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/27/2023] Open
Abstract
Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A systematic approach, including the progressively optimization of the grape pomace substrate, was used, evaluating pomace percentage, pH, and supplementation of nitrogen and carbon sources. When grape pomace was used at 10%, especially without pH correction, LAB cell viability decreased up to 2 log cycles. Hence, the percentage was lowered to 5 or 2.5% and supplementations with carbon and nitrogen sources, which are crucial for LAB metabolism, were considered aiming at obtaining a proper fermentation of the substrate. The optimization of the substrate enabled the comparison of strains performances and allowed the selection of the best performing strain (Lactiplantibacillus plantarum T0A10). A sourdough, containing 5% of grape pomace and fermented with the selected strain, showed high antioxidant activity on DPPH and ABTS radicals and anti-inflammatory potential on Caco2 cells. The anthocyanins profile of the grape pomace sourdough was also characterized, showing qualitative and quantitative differences before and after fermentation. Overall, the grape pomace sourdough showed promising applications as a functional ingredient in bread making.
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Affiliation(s)
- Andrea Torreggiani
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy; (A.T.); (C.G.R.)
| | - Chiara Demarinis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (F.C.); (E.P.)
| | - Daniela Pinto
- Human Microbiome Advanced Project, 20129 Milan, Italy; (D.P.); (A.P.)
| | - Angela Papale
- Human Microbiome Advanced Project, 20129 Milan, Italy; (D.P.); (A.P.)
| | - Graziana Difonzo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (F.C.); (E.P.)
| | - Francesco Caponio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (F.C.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (F.C.); (E.P.)
| | - Michela Verni
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy; (A.T.); (C.G.R.)
| | - Carlo Giuseppe Rizzello
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy; (A.T.); (C.G.R.)
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32
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Nicolescu A, Babotă M, Barros L, Rocchetti G, Lucini L, Tanase C, Mocan A, Bunea CI, Crișan G. Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods. Front Nutr 2023; 10:1184535. [PMID: 37575331 PMCID: PMC10415696 DOI: 10.3389/fnut.2023.1184535] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Accepted: 06/15/2023] [Indexed: 08/15/2023] Open
Abstract
Nutraceuticals and functional foods are composed of especially complex matrices, with polyphenols, carotenoids, minerals, and vitamins, among others, being the main classes of phytochemicals involved in their bioactivities. Despite their wide use, further investigations are needed to certify the proper release of these phytochemicals into the gastrointestinal medium, where the bioaccessibility assay is one of the most frequently used method. The aim of this review was to gather and describe different methods that can be used to assess the bioaccessibility of nutraceuticals and functional foods, along with the most important factors that can impact this process. The link between simulated digestion testing of phytochemicals and their in vitro bioactivity is also discussed, with a special focus on the potential of developing nutraceuticals and functional foods from simple plant materials. The bioactive potential of certain classes of phytochemicals from nutraceuticals and functional foods is susceptible to different variations during the bioaccessibility assessment, with different factors contributing to this variability, namely the chemical composition and the nature of the matrix. Regardless of the high number of studies, the current methodology fails to assume correlations between bioaccessibility and bioactivity, and the findings of this review indicate a necessity for updated and standardized protocols.
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Affiliation(s)
- Alexandru Nicolescu
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Mihai Babotă
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Department of Pharmaceutical Botany, Faculty of Pharmacy, “George Emil Palade” University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania
| | - Lillian Barros
- Centro de Investigação de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Corneliu Tanase
- Department of Pharmaceutical Botany, Faculty of Pharmacy, “George Emil Palade” University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania
| | - Andrei Mocan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Claudiu I. Bunea
- Viticulture and Oenology Department, Advanced Horticultural Research Institute of Transylvania, Faculty of Horticulture and Business in Rural Development, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Gianina Crișan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
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García-Pérez P, Rocchetti G, Giuberti G, Lucchini F, Lucini L. Phenolic acids, lignans, and low-molecular-weight phenolics exhibit the highest in vitro cellular bioavailability in different digested and faecal-fermented phenolics-rich plant extracts. Food Chem 2023; 412:135549. [PMID: 36706508 DOI: 10.1016/j.foodchem.2023.135549] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
Polyphenols are multifaceted bioactive compounds, but little is known about their real impact on human health after consumption. In this work, the phenolic profiling of quebracho, yellow maize, and violet rice extracts was comprehensively investigated, together with the impact of in vitro digestion and colonic fermentation on the bioaccessibility and bioavailability of these phytochemicals. The different matrices showed distinct profiles, potentially influencing in vitro starch digestion under cooking conditions. Furthermore, after the extracts underwent in vitro gastrointestinal digestion and faecal fermentation, phenolics exhibited a differential bioaccessibility trend at every digestion level, with matrix-dependent behaviour. The bioavailability results suggest that polyphenols are metabolised during colonic fermentation, mainly into tyrosols, phenolic acids, and lignans, which are partially absorbed by Caco-2 cells. By combining metabolomics with in vitro cellular methods, this research provides new insights into the fate of these phytochemicals in the gut, yielding comprehensive data on their consumption in food matrices.
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Affiliation(s)
- Pascual García-Pérez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, Universidad de Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy.
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Franco Lucchini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; Research Centre for Nutrigenomics and Proteomics (PRONUTRIGEN), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
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Das T, Chatterjee N, Capanoglu E, Lorenzo JM, Das AK, Dhar P. The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases. Food Chem X 2023; 18:100697. [PMID: 37206320 PMCID: PMC10189415 DOI: 10.1016/j.fochx.2023.100697] [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: 12/21/2022] [Revised: 04/28/2023] [Accepted: 04/28/2023] [Indexed: 05/21/2023] Open
Abstract
Most of the pertinent research which aims at exploring the therapeutic effects of polyphenols usually misapprehends a large fraction of non-extractable polyphenols due to their poor aqueous-organic solvent extractability. These polymeric polyphenols (i.e., proanthocyanins, hydrolysable tannins and phenolic acids) possess a unique property to adhere to the food matrix polysaccharides and protein sowing to their structural complexity with high glycosylation, degree of polymerization, and plenty of hydroxyl groups. Surprisingly resistance to intestinal absorption does not hinder its bioactivity but accelerates its functionality manifolds due to the colonic microbial catabolism in the gastrointestinal tract, thereby protecting the body from local and systemic inflammatory diseases. This review highlights not only the chemistry, digestion, colonic metabolism of non-extractable polyphenols (NEPP) but also summarises the synergistic effect of matrix-bound NEPP exerting local as well as systemic health benefits.
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Affiliation(s)
- Trina Das
- Laboratory of Food Science and Technology, Food and Nutrition Division, Department of Home Science, University of Calcutta, 20B Judges Court Road, Alipore, Kolkata 700027, West Bengal, India
| | - Niloy Chatterjee
- Centre for Research in Nanoscience & Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake City, Kolkata 700 098, India
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain
- Corresponding authors at: Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain (E. Capanoglu).
| | - Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata-700037, West Bengal, India
| | - Pubali Dhar
- Laboratory of Food Science and Technology, Food and Nutrition Division, Department of Home Science, University of Calcutta, 20B Judges Court Road, Alipore, Kolkata 700027, West Bengal, India
- Corresponding authors at: Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain (E. Capanoglu).
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Cordeiro-Massironi K, Soares-Freitas RAM, Sampaio GR, Pinaffi-Langley ACDC, Bridi R, de Camargo AC, Torres EAFS. In Vitro Digestion of Peanut Skin Releases Bioactive Compounds and Increases Cancer Cell Toxicity. Antioxidants (Basel) 2023; 12:1356. [PMID: 37507896 PMCID: PMC10376574 DOI: 10.3390/antiox12071356] [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: 05/23/2023] [Revised: 06/22/2023] [Accepted: 06/23/2023] [Indexed: 07/30/2023] Open
Abstract
Peanut skin is a rich source of bioactive compounds which may be able to reduce the risk factors associated with metabolic syndromes. This study aimed to characterize bio-compounds from peanut skin (Arachis hypogaea) and their bioactivity (antioxidant activity, inhibition of lipase, and carbohydrase enzymes) and to evaluate their anti-proliferative properties in colorectal cancer cells (HCT116) upon in vitro digestion. Peanut skin was digested in two sequential phases, and the final content, named phase-1 (P1) and phase-2 (P2) extracts, was evaluated. Several bioactive compounds were positively identified and quantified by liquid chromatography, including quinic acid, released especially after in vitro digestion. The total phenolic content and, regardless of the method, the antioxidant activity of P1 was higher than P2. P1 also showed a lower enzyme inhibitory concentration IC50 than P2, lipase, and α-glucosidase. For cell viability in HCT116 cells, lower concentrations of P1 were found for IC50 compared to P2. In conclusion, bioactive compounds were released mainly during the first phase of the in vitro digestion. The digested samples presented antioxidant activity, enzyme inhibitory activity, and cancer cell cytotoxicity, especially those from the P1 extract. The potential applications of such a by-product in human health are reported.
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Affiliation(s)
- Karina Cordeiro-Massironi
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo 01246-904, Brazil
| | | | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo 01246-904, Brazil
| | - Ana Clara da C Pinaffi-Langley
- Department of Nutrition Sciences, College of Allied Health, University of Oklahoma Health Sciences Center, Oklahoma City, OK 73117, USA
| | - Raquel Bridi
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile
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Vilas-Franquesa A, Casertano M, Tresserra-Rimbau A, Vallverdú-Queralt A, Torres-León C. Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37366277 DOI: 10.1080/10408398.2023.2227261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research is starting to highlight the bioactive roles played by bound phenolics (BPC) in human health. This review aims at providing a critical update on recent advances in green techniques for the recovery of BPC, focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE) as well as in the combination of technologies, showing variable yield and features. The present review also summarizes the most recent biological activities attributed to BPC extracts until now. The higher antioxidant activity of BPC-compared to FPC-coupled with their affordable by-product source make them medicinally potent and economically viable, promoting their integral upcycling and generating new revenue streams, business, and employment opportunities. In addition, EAE and FAE can have a biotransformative effect on the PC itself or its moiety, leading to improved extraction outcomes. Moreover, recent research on BPC extracts has reported promising anti-cancer and anti-diabetic activity. Yet further research is needed to elucidate their biological mechanisms and exploit the true potential of their applications in terms of new food products or ingredient development for human consumption.
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Affiliation(s)
- Arnau Vilas-Franquesa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain, Bellaterra, Spain
| | - Melania Casertano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anna Tresserra-Rimbau
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Cristian Torres-León
- Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autonoma de Coahuila, Unidad Torreón, Viesca, Coahuila, Mexico
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Babacan EY, Zheleva-Dimitrova D, Gevrenova R, Bouyahya A, Balos MM, Cakilcioglu U, Sinan KI, Zengin G. Orbitrap Mass Spectrometry-Based Profiling of Secondary Metabolites in Two Unexplored Eminium Species and Bioactivity Potential. PLANTS (BASEL, SWITZERLAND) 2023; 12:2252. [PMID: 37375878 DOI: 10.3390/plants12122252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/01/2023] [Accepted: 06/04/2023] [Indexed: 06/29/2023]
Abstract
The study aimed at the metabolite profiling and evaluation of antioxidant and enzyme inhibitory properties of methanol extracts from flowers, leaves, and tubers of unexplored Eminium intortum (Banks & Sol.) Kuntze and E. spiculatum (Blume) Schott (Araceae). A total of 83 metabolites, including 19 phenolic acids, 46 flavonoids, 11 amino, and 7 fatty acids were identified by UHPLC-HRMS in the studied extracts for the first time. E. intortum flower and leaf extracts had the highest total phenolic and flavonoid contents (50.82 ± 0.71 mg GAE/g and 65.08 ± 0.38 RE/g, respectively). Significant radical scavenging activity (32.20 ± 1.26 and 54.34 ± 0.53 mg TE/g for DPPH and ABTS) and reducing power (88.27 ± 1.49 and 33.13 ± 0.68 mg TE/g for CUPRAC and FRAP) were observed in leaf extracts. E. intortum flowers showed the maximum anticholinesterase activity (2.72 ± 0.03 mg GALAE/g). E. spiculatum leaves and tubers exhibited the highest inhibition towards α-glucosidase (0.99 ± 0.02 ACAE/g) and tirosinase (50.73 ± 2.29 mg KAE/g), respectively. A multivariate analysis revealed that O-hydroxycinnamoylglycosyl-C-flavonoid glycosides mostly accounted for the discrimination of both species. Thus, E. intortum and E. spiculatum can be considered as potential candidates for designing functional ingredients in the pharmaceutical and nutraceutical industries.
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Affiliation(s)
- Ebru Yuce Babacan
- Pertek Sakine Genç Vocational School, Munzur University, Pertek, Tunceli 62500, Turkey
| | | | - Reneta Gevrenova
- Department of Pharmacognosy, Faculty of Pharmacy, Medical University-Sofia, 1000 Sofia, Bulgaria
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10106, Morocco
| | - Mehmet Maruf Balos
- Şanlıurfa Provincial Directorate of National Education, Karaköprü, Şanlıurfa 63320, Turkey
| | - Ugur Cakilcioglu
- Pertek Sakine Genç Vocational School, Munzur University, Pertek, Tunceli 62500, Turkey
| | - Kouadio Ibrahime Sinan
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, University Campus, Konya 42130, Turkey
| | - Gokhan Zengin
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, University Campus, Konya 42130, Turkey
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Ali U, Khan MM, Khan N, Haya RT, Asghar MU, Abbasi BH. Chimaphila umbellata; a biotechnological perspective on the coming-of-age prince's pine. PHYTOCHEMISTRY REVIEWS : PROCEEDINGS OF THE PHYTOCHEMICAL SOCIETY OF EUROPE 2023:1-16. [PMID: 37359710 PMCID: PMC10249550 DOI: 10.1007/s11101-023-09880-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Accepted: 05/30/2023] [Indexed: 06/28/2023]
Abstract
Chimaphila umbellata has been studied for almost two centuries now, with the first paper exploring the phytochemistry of the plant published in 1860. Almost all contemporary studies focus on the biotechnological advances of C. umbellata including its utilization as a natural alternative in the cosmetic, food, biofuel, and healthcare industry, with a special focus on its therapeutic uses. This literature review critically investigates the significance and applications of secondary metabolites extracted from the plant and presses on the biotechnological approaches to improve its utilization. C. umbellata is home to many industrially and medicinally important phytochemicals, the majority of which belong to phenolics, sterols, and triterpenoids. Other important compounds include 5-hydroxymethylfurfural, isohomoarbutin, and methyl salicylate (the only essential oil of the plant). Chimaphilin is the characteristic phytochemical of the plant. This review focuses on the phytochemistry of C. umbellata and digs into their chemical structures and attributes. It further discusses the challenges of working with C. umbellata including its alarming conservation status, problems with in-vitro cultivation, and research and development issues. This review concludes with recommendations based on biotechnology, bioinformatics, and their crucial interface.
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Affiliation(s)
- Urooj Ali
- Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, 54590 Punjab Pakistan
- Department of Biotechnology, Quaid-I-Azam University, Islamabad, 45320 Pakistan
| | | | - Naveera Khan
- Department of Biotechnology, Quaid-I-Azam University, Islamabad, 45320 Pakistan
| | - Rida tul Haya
- Department of Biotechnology, Quaid-I-Azam University, Islamabad, 45320 Pakistan
| | | | - Bilal Haider Abbasi
- Department of Biotechnology, Quaid-I-Azam University, Islamabad, 45320 Pakistan
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 37000 Tours, France
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Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Front Nutr 2023; 10:1144677. [PMID: 37293672 PMCID: PMC10244521 DOI: 10.3389/fnut.2023.1144677] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Accepted: 05/08/2023] [Indexed: 06/10/2023] Open
Abstract
In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical-chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
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40
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Benítez V, Rebollo-Hernanz M, Braojos C, Cañas S, Gil-Ramírez A, Aguilera Y, Martín-Cabrejas MA. Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties. Curr Res Food Sci 2023; 6:100516. [PMID: 37215741 PMCID: PMC10196956 DOI: 10.1016/j.crfs.2023.100516] [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: 11/16/2022] [Revised: 03/09/2023] [Accepted: 05/07/2023] [Indexed: 05/24/2023] Open
Abstract
The influence of different extrusion conditions on the cocoa shell (CS) dietary fiber, phenolic compounds, and antioxidant and functional properties was evaluated. Extrusion produced losses in the CS dietary fiber (3-26%), especially in the insoluble fraction, being more accentuated at higher temperatures (160 °C) and lower moisture feed (15-20%). The soluble fiber fraction significantly increased at 135 °C because of the solubilization of galactose- and glucose-containing insoluble polysaccharides. The extruded CS treated at 160 °C-25% of feed moisture showed the highest increase of total (27%) and free (58%) phenolic compounds, accompanied by an increase of indirect (10%) and direct (77%) antioxidant capacity. However, more promising results relative to the phenolic compounds' bioaccessibility after in vitro simulated digestion were observed for 135°C-15% of feed moisture extrusion conditions. The CS' physicochemical and techno-functional properties were affected by extrusion, producing extrudates with higher bulk density, a diminished capacity to hold oil (22-28%) and water (18-65%), and improved swelling properties (14-35%). The extruded CS exhibited increased glucose adsorption capacity (up to 2.1-fold, at 135 °C-15% of feed moisture) and α-amylase in vitro inhibitory capacity (29-54%), accompanied by an increase in their glucose diffusion delaying ability (73-91%) and their starch digestion retardation capacity (up to 2.8-fold, at 135 °C-15% of feed moisture). Moreover, the extruded CS preserved its cholesterol and bile salts binding capacity and pancreatic lipase inhibitory properties. These findings generated knowledge of the CS valorization through extrusion to produce foods rich in dietary fiber with improved health-promoting properties due to the extrusion-triggered fiber solubilization.
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Affiliation(s)
- Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Cheyenne Braojos
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
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Jung UJ. Sarcopenic Obesity: Involvement of Oxidative Stress and Beneficial Role of Antioxidant Flavonoids. Antioxidants (Basel) 2023; 12:antiox12051063. [PMID: 37237929 DOI: 10.3390/antiox12051063] [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: 03/27/2023] [Revised: 04/25/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
Sarcopenic obesity, which refers to concurrent sarcopenia and obesity, is characterized by decreased muscle mass, strength, and performance along with abnormally excessive fat mass. Sarcopenic obesity has received considerable attention as a major health threat in older people. However, it has recently become a health problem in the general population. Sarcopenic obesity is a major risk factor for metabolic syndrome and other complications such as osteoarthritis, osteoporosis, liver disease, lung disease, renal disease, mental disease and functional disability. The pathogenesis of sarcopenic obesity is multifactorial and complicated, and it is caused by insulin resistance, inflammation, hormonal changes, decreased physical activity, poor diet and aging. Oxidative stress is a core mechanism underlying sarcopenic obesity. Some evidence indicates a protective role of antioxidant flavonoids in sarcopenic obesity, although the precise mechanisms remain unclear. This review summarizes the general characteristics and pathophysiology of sarcopenic obesity and focuses on the role of oxidative stress in sarcopenic obesity. The potential benefits of flavonoids in sarcopenic obesity have also been discussed.
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Affiliation(s)
- Un Ju Jung
- Department of Food Science and Nutrition, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea
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42
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Ma G, Wang Y, Li Y, Zhang L, Gao Y, Li Q, Yu X. Antioxidant properties of lipid concomitants in edible oils: A review. Food Chem 2023; 422:136219. [PMID: 37148851 DOI: 10.1016/j.foodchem.2023.136219] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 04/04/2023] [Accepted: 04/18/2023] [Indexed: 05/08/2023]
Abstract
Edible oils are indispensable for human life, providing energy and necessary fatty acids. Nevertheless, they are vulnerable to oxidation via a number of different mechanisms. Essential nutrients deteriorate as well as toxic substances are produced when edible oils are oxidized; thus, they should be retarded wherever possible. Lipid concomitants have a strong antioxidant capacity and are a large class of biologically active chemical substances in edible oils. They have shown remarkable antioxidant properties and were documented to improve the quality of edible oils in varied ways. An overview of the antioxidant properties of the polar, non-polar, and amphiphilic lipid concomitants present in edible oils is provided in this review. Interactions among various lipid concomitants and the probable mechanisms are also elucidated. This review may provide a theoretical basis and practical reference for food industry practitioners and researchers to understand the underlying cause of variations in the quality of edible oils.
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Affiliation(s)
- Gaiqin Ma
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuanyuan Wang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuefan Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Lingyan Zhang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
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Ye JH, Fang QT, Zeng L, Liu RY, Lu L, Dong JJ, Yin JF, Liang YR, Xu YQ, Liu ZH. A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics. Crit Rev Food Sci Nutr 2023; 64:7959-7980. [PMID: 37009832 DOI: 10.1080/10408398.2023.2194419] [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] [Indexed: 04/04/2023]
Abstract
Matcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery products, and beverage). The properties of matcha are influenced by cultivation method and processing post-harvest. The transition from drinking tea infusion to eating whole leaves provides a healthy option for the delivery of functional component and tea phenolics in various food matrix. The aim of this review is to describe the physico-chemical properties of matcha, the specific requirements for tea cultivation and industrial processing. The quality of matcha mainly depends on the quality of fresh tea leaves, which is affected by preharvest factors including tea cultivar, shading treatment, and fertilization. Shading is the key measure to increase greenness, reduce bitterness and astringency, and enhance umami taste of matcha. The potential health benefits of matcha and the gastrointestinal fate of main phenolics in matcha are covered. The chemical compositions and bioactivities of fiber-bound phenolics in matcha and other plant materials are discussed. The fiber-bound phenolics are considered promising components which endow matcha with boosted bioavailability of phenolics and health benefits through modulating gut microbiota.
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Affiliation(s)
- Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Qi-Ting Fang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Lin Zeng
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Ru-Yi Liu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Lu Lu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jun-Jie Dong
- Research and Development Department, Zhejiang Camel Transworld (Organic Food) Co., Ltd, Hangzhou, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Zhong-Hua Liu
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha, China
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Deba‐Rementeria S, Estrada O, Goñi‐de‐Cerio F, Vázquez‐Araújo L. Assessment of different debittering techniques to valorize orange peel. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Affiliation(s)
- Shuyana Deba‐Rementeria
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
- Basque Culinary Center, Faculty of Gastronomy Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
| | - Olaia Estrada
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
| | - Felipe Goñi‐de‐Cerio
- GAIKER Technology Center Basque Research and Technology Alliance (BRTA) Zamudio Spain
| | - Laura Vázquez‐Araújo
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
- Basque Culinary Center, Faculty of Gastronomy Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
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45
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Camacho MDM, Martínez-Lahuerta JJ, García-Martínez E, Igual M, Martínez-Navarrete N. Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process. Molecules 2023; 28:molecules28072904. [PMID: 37049665 PMCID: PMC10095604 DOI: 10.3390/molecules28072904] [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: 02/27/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
Much attention has been paid to the health benefits of including fruits and vegetables in the diet. However, for the compounds responsible for this beneficial effect to be effective at the level of the human organism, they must be available for absorption after digestion. In this sense, in vivo studies are needed to demonstrate the bioavailability of these compounds and their physiological activity. In order to provide information in this regard, this study collects data on the levels of vitamin C (VC) and naringenin (NAG) in the blood serum of the 11 volunteer participants in this trial, before and after consuming two different grapefruit juices. The juices were prepared by rehydrating the grapefruit powder obtained by freeze-drying (FD) the fruit puree or by spray-drying (SD) the liquefied grapefruit. No significant differences (p > 0.05) neither by juice nor by participant were observed in any case. The mean relative increase of VC, NAG and the radical scavenging ability (RSA) in blood serum due to grapefruit juices intake was 12%, 28% and 26%, respectively. Just VC showed a positive and significant Pearson's correlation with RSA. The mean bioavailability of VC was quantified as 1.529 ± 0.002 mg VC/L serum per 100 mg of VC ingested.
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Affiliation(s)
- María Del Mar Camacho
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Juan José Martínez-Lahuerta
- CA Juan Llorens, Departamento Valencia-Hospital General, Consellería de Sanitat Universal i Salud Pública, Generalitat Valenciana, 46008 Valencia, Spain
| | - Eva García-Martínez
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Marta Igual
- I-Food IAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Nuria Martínez-Navarrete
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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García-Pérez P, Giuberti G, Sestili F, Lafiandra D, Botticella E, Lucini L. The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics. Food Chem 2023; 418:135959. [PMID: 36996655 DOI: 10.1016/j.foodchem.2023.135959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 02/24/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023]
Abstract
Wheat flour is one of the most prevalent foodstuffs for human consumption, and novel strategies are underway to enhance its nutritional properties. This work evaluated wholegrain flours from bread wheat lines with different amylose/amylopectin ratios through in vitro starch digestion and large intestine fermentation. High-amylose flours presented a higher resistant starch content and lower starch hydrolysis index. Moreover, UHPLC-HRMS metabolomics was carried out to determine the profile of the resulting in vitro fermentates. The multivariate analysis highlighted distinctive profiles between the flours derived from the different lines compared to the wild type. Peptides, glycerophospholipids, polyphenols, and terpenoids were identified as the main markers of the discrimination. The high-amylose flour fermentates showed the richest bioactive profile, containing stilbenes, carotenoids, and saponins. Present findings pave the way toward applying high-amylose flours to design novel functional foods.
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Affiliation(s)
- Pascual García-Pérez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, Spain
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, Italy
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, Italy
| | - Ermelinda Botticella
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Zhang L, García-Pérez P, Martinelli E, Giuberti G, Trevisan M, Lucini L. Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion. Food Chem 2023; 404:134540. [DOI: 10.1016/j.foodchem.2022.134540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 09/20/2022] [Accepted: 10/04/2022] [Indexed: 11/12/2022]
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Michalaki A, Karantonis HC, Kritikou AS, Thomaidis NS, Dasenaki ME. Ultrasound-Assisted Extraction of Total Phenolic Compounds and Antioxidant Activity Evaluation from Oregano ( Origanum vulgare ssp. hirtum) Using Response Surface Methodology and Identification of Specific Phenolic Compounds with HPLC-PDA and Q-TOF-MS/MS. Molecules 2023; 28:molecules28052033. [PMID: 36903279 PMCID: PMC10004109 DOI: 10.3390/molecules28052033] [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: 12/14/2022] [Revised: 02/15/2023] [Accepted: 02/15/2023] [Indexed: 02/25/2023] Open
Abstract
Oregano is native to the Mediterranean region and it has been reported to contain several phenolic compounds particularly flavonoids that have been related with multiple bioactivities towards certain diseases. Oregano is cultivated in the island of Lemnos where the climate promotes its growth and thus it could be further used in promoting local economy. The aim of the present study was to establish a methodology for the extraction of total phenolic content along with the antioxidant capacity of oregano by using response surface methodology. A Box-Behnken design was applied to optimize the extraction conditions with regard to the extraction time, temperature, and solvent mixture with the use of ultrasound-assisted extraction. For the optimized extracts, identification of the most abundant flavonoids (luteolin, kaempferol, and apigenin) was performed with an analytical HPLC-PDA and UPLC-Q-TOF MS methodology. The predicted optimal conditions of the statistical model were identified, and the predicted values confirmed. The linear factors evaluated, temperature, time, and ethanol concentration, all showed significant effect (p < 0.05), and the regression coefficient (R2) presented a good correlation between predicted and experimental data. Actual values under optimum conditions were 362.1 ± 1.8 and 108.6 ± 0.9 mg/g dry oregano with regard to total phenolic content and antioxidant activity based on 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. Additionally, further antioxidant activities by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) (115.2 ± 1.2 mg/g dry oregano), Ferric Reducing Antioxidant Power (FRAP) (13.7 ± 0.8 mg/g dry oregano), and Cupric Reducing Antioxidant Capacity (CUPRAC) (1.2 ± 0.2 mg/g dry oregano) assays were performed for the optimized extract. The extract acquired under the optimum conditions contain an adequate quantity of phenolic compounds that could be used in the production of functional foods by food enrichment procedure.
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Affiliation(s)
- Afroditi Michalaki
- Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of the Environment, University of The Aegean, 81400 Lemnos, Greece
- Correspondence: (A.M.); (H.C.K.); Tel.: +30-225408311 (H.C.K.)
| | - Haralabos C. Karantonis
- Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of the Environment, University of The Aegean, 81400 Lemnos, Greece
- Correspondence: (A.M.); (H.C.K.); Tel.: +30-225408311 (H.C.K.)
| | - Anastasia S. Kritikou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece
| | - Nikolaos S. Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece
| | - Marilena E. Dasenaki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece
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Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta. Foods 2023; 12:foods12040774. [PMID: 36832846 PMCID: PMC9955999 DOI: 10.3390/foods12040774] [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: 01/05/2023] [Revised: 01/27/2023] [Accepted: 02/06/2023] [Indexed: 02/15/2023] Open
Abstract
The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38-6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94-3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and α-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality.
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50
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Zeng Y, Zhou W, Yu J, Zhao L, Wang K, Hu Z, Liu X. By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds. Antioxidants (Basel) 2023; 12:antiox12020418. [PMID: 36829977 PMCID: PMC9951942 DOI: 10.3390/antiox12020418] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/30/2023] [Accepted: 02/02/2023] [Indexed: 02/11/2023] Open
Abstract
Non-extractable phenolic compounds (NEPs), or bound phenolic compounds, represent a crucial component of polyphenols. They are an essential fraction that remains in the residual matrix after the extraction of extractable phenolic compounds (EPs), making them a valuable resource for numerous applications. These compounds encompass a diverse range of phenolic compounds, ranging from low molecular weight phenolic to high polymeric polyphenols attached to other macro molecules, e.g., cell walls and proteins. Their status as natural, green antioxidants have been well established, with numerous studies showcasing their anti-inflammatory, anti-aging, anti-cancer, and hypoglycemic activities. These properties make them a highly desirable alternative to synthetic antioxidants. Fruit and vegetable (F&Veg) wastes, e.g., peels, pomace, and seeds, generated during the harvest, transport, and processing of F&Vegs, are abundant in NEPs and EPs. This review delves into the various types, contents, structures, and antioxidant activities of NEPs and EPs in F&Veg wastes. The relationship between the structure of these compounds and their antioxidant activity is explored in detail, highlighting the importance of structure-activity relationships in the field of natural antioxidants. Their potential applications ranging from functional food and beverage products to nutraceutical and cosmetic products. A glimpse into their bright future as a valuable resource for a greener, healthier, and more sustainable future, and calling for researchers, industrialists, and policymakers to explore their full potential, are elaborated.
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Affiliation(s)
- Yu Zeng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Wenyi Zhou
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jiahao Yu
- School of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310058, China
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
- Correspondence: (Z.H.); or (X.L.); Tel.: +86-20-8528-0266 (Z.H. & X.L.)
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
- Correspondence: (Z.H.); or (X.L.); Tel.: +86-20-8528-0266 (Z.H. & X.L.)
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