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Sun D, Ji Y, Sun X, Li G, Liu Z, Piao C. Ratiometric fluorescent platform for on-site monitoring of sodium pyrosulfite in preserved fruits. Food Chem 2024; 459:140367. [PMID: 39024866 DOI: 10.1016/j.foodchem.2024.140367] [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: 03/29/2024] [Revised: 06/24/2024] [Accepted: 07/04/2024] [Indexed: 07/20/2024]
Abstract
The rapid detection of pyrosulfites in food chemistry is crucial to food safety and health. Here, a coumarin-type ratiometric fluorescent probe was developed based on the Michael addition reaction to detect sodium pyrosulfite (Na2S2O5). The probe exhibited high selectivity and fast response (t1/2 = 6 s) to Na2S2O5 and a low detection limit (26 nM). Because of its excellent ratiometric response performance, the probe was successfully applied to measure the amount of Na2S2O5 in preserved fruits. Colour information analysis and formula calculations were performed to quickly determine the sodium pyrosulfite amount in an actual sample by using a smartphone. Therefore, the intelligent strategy of combining the sensing process and smartphone provides a convenient and efficient method for the fast monitoring of sodium metabisulfite in actual food.
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Affiliation(s)
- Depeng Sun
- College of Agriculture, Yanbian University, Yanji 133002, PR China
| | - Yuefeng Ji
- College of Agriculture, Yanbian University, Yanji 133002, PR China
| | - Xinyao Sun
- Tianjin Key Laboratory of Structure and Performance for Functional Molecules, College of Chemistry, Tianjin Normal University, Tianjin 300387, PR China
| | - Guanhao Li
- College of Agriculture, Yanbian University, Yanji 133002, PR China
| | - Zhixue Liu
- Tianjin Key Laboratory of Structure and Performance for Functional Molecules, College of Chemistry, Tianjin Normal University, Tianjin 300387, PR China.
| | - Chunxiang Piao
- College of Agriculture, Yanbian University, Yanji 133002, PR China.
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2
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P S A, Thadathil DA, George L, Varghese A. Food Additives and Evolved Methods of Detection: A Review. Crit Rev Anal Chem 2024:1-20. [PMID: 39015954 DOI: 10.1080/10408347.2024.2372501] [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: 07/18/2024]
Abstract
Food additives are essential constituents of food products in the modern world. The necessity of food processing went up rapidly as to meet requirements including, imparting desirable properties like preservation, enhancement and regulation of color and taste. The methods of identification and analysis of such substances are crucial. With the advancement of technology, a variety of techniques are emerging for this purpose which have many advantages over the existing conventional ways. This review is on different kinds of additives used in the food industry and few prominent methods for their determination ranging from conventional chromatographic techniques to the recently evolved nano-sensor techniques.
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Affiliation(s)
- Aiswarya P S
- Department of Chemistry, CHRIST (Deemed to be University), Bangalore, India
| | | | - Louis George
- Department of Chemistry, CHRIST (Deemed to be University), Bangalore, India
| | - Anitha Varghese
- Department of Chemistry, CHRIST (Deemed to be University), Bangalore, India
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3
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Soutelino MEM, Silva ACDO, Rocha RDS. Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends. Antibiotics (Basel) 2024; 13:415. [PMID: 38786143 PMCID: PMC11117376 DOI: 10.3390/antibiotics13050415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/25/2024] Open
Abstract
This review delves into using natural antimicrobials in the dairy industry and examines various sources of these compounds, including microbial, plant, and animal sources. It discusses the mechanisms by which they inhibit microbial growth, for example, by binding to the cell wall's precursor molecule of the target microorganism, consequently inhibiting its biosynthesis, and interfering in the molecule transport mechanism, leading to cell death. In general, they prove to be effective against the main pathogens and spoilage found in food, such as Escherichia coli, Staphylococcus aureus, Bacillus spp., Salmonella spp., mold, and yeast. Moreover, this review explores encapsulation technology as a promising approach for increasing the viability of natural antimicrobials against unfavorable conditions such as pH, temperature, and oxygen exposure. Finally, this review examines the benefits and challenges of using natural antimicrobials in dairy products. While natural antimicrobials offer several advantages, including improved safety, quality, and sensory properties of dairy products, it is crucial to be aware of the challenges associated with their use, such as potential allergenicity, regulatory requirements, and consumer perception. This review concludes by emphasizing the need for further research to identify and develop effective and safe natural antimicrobials for the dairy industry to ensure the quality and safety of dairy products for consumers.
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Affiliation(s)
- Maria Eduarda Marques Soutelino
- Department of Food Technology (MTA), College of Veterinary, Fluminense Federal University (UFF), 24230-340 Niterói, Brazil; (M.E.M.S.); (A.C.d.O.S.)
| | - Adriana Cristina de Oliveira Silva
- Department of Food Technology (MTA), College of Veterinary, Fluminense Federal University (UFF), 24230-340 Niterói, Brazil; (M.E.M.S.); (A.C.d.O.S.)
| | - Ramon da Silva Rocha
- Food Engineering Department (ZEA), College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), 13635-900 Pirassununga, Brazil
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4
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Nurani W, Anwar Y, Batubara I, Arung ET, Fatriasari W. Kappaphycus alvarezii as a renewable source of kappa-carrageenan and other cosmetic ingredients. Int J Biol Macromol 2024; 260:129458. [PMID: 38232871 DOI: 10.1016/j.ijbiomac.2024.129458] [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: 01/05/2024] [Accepted: 01/11/2024] [Indexed: 01/19/2024]
Abstract
Kappa-carrageenan is one of the most traded marine-derived hydrocolloids used in the food-and-beverage, pharmaceuticals, and personal care/cosmetics industries. K. alvarezii (previously known as Kappaphycus alvarezii) is arguably the most important natural producer based on annual production size and near-homogeneity of the product (i.e., primarily being the kappa-type). The anticipated expansion of the kappa-carrageenan market in the coming years could easily generate >100,000 MT of residual K. alvarezii biomass per year, which, if left untreated, can severely affect the environment and economy of the surrounding area. Among several possible valorization routes, turning the biomass residue into anti-photoaging cosmetic ingredients could potentially be the most sustainable one. Not only optimizing the profit (thus better ensuring economic sustainability) relative to the biofuels- and animal feed-routes, the action could also promote environmental sustainability. It could reduce the dependency of the current cosmetic industry on both petrochemicals and terrestrial plant-derived bioactive compounds. Note how, in contrast to terrestrial agriculture, industrial cultivation of seaweeds does not require arable land, freshwater, fertilizers, and pesticides. The valorization mode could also facilitate the sequestration of more greenhouse gas CO2 as daily-used chemicals, since the aerial productivity of seaweeds is much higher than that of terrestrial plants. This review first summarizes any scientific evidence that K. alvarezii extracts possess anti-photoaging properties. Next, realizing that conventional extraction methods may prevent the use of such extracts in cosmetic formulations, this review discusses the feasibility of obtaining various K. alvarezii compounds using green methods. Lastly, a perspective on several potential challenges to the proposed valorization scheme, as well as the potential solutions, is offered.
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Affiliation(s)
- Wasti Nurani
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), Kawasan KST Soekarno, Jl. Raya Bogor KM 46, Cibinong 16911, Indonesia
| | - Yelfi Anwar
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), Kawasan KST Soekarno, Jl. Raya Bogor KM 46, Cibinong 16911, Indonesia
| | - Irmanida Batubara
- Department of Chemistry, IPB University, Bogor, Indonesia; Tropical Biopharmaca Research Center (TropBRC), Institute of Research and Community Services, IPB University, Bogor, Indonesia
| | - Enos Tangke Arung
- Faculty of Forestry, Universitas Mulawarman, Samarinda, East Kalimantan, Indonesia; Research Collaboration Center for Biomass-Based Nano Cosmetic, in collaboration with National Research and Innovation Agency (BRIN), Samarinda, East Kalimantan, Indonesia
| | - Widya Fatriasari
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), Kawasan KST Soekarno, Jl. Raya Bogor KM 46, Cibinong 16911, Indonesia; Research Collaboration Center for Biomass-Based Nano Cosmetic, in collaboration with National Research and Innovation Agency (BRIN), Samarinda, East Kalimantan, Indonesia; Research Collaboration Center for Marine Biomaterials, Jl. Ir. Sukarno, Jatinangor, Sumedang, Indonesia.
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5
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Kho K, Kadar AD, Bani MD, Pramanda IT, Martin L, Chrisdianto M, Pratama F, Devanthi PVP. The Potential of Pediococcus acidilactici Cell-Free Supernatant as a Preservative in Food Packaging Materials. Foods 2024; 13:644. [PMID: 38472756 DOI: 10.3390/foods13050644] [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: 12/26/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 03/14/2024] Open
Abstract
This study delves into the production and antimicrobial characteristics of cell-free supernatants from Pediococcus acidilactici (CFSs-Pa). Antimicrobial activity was initially observed in CFS-Pa harvested after 12 h of incubation and increased up to the late stationary phase at 48 h. The increase in antimicrobial activity did not align with total protein content, pointing to other factors linked to the accumulation of organic acids, particularly lactic acid. The SDS-PAGE analysis also indicated that the expected proteinaceous compound (pediocin) was not observed in CFS-Pa. Further investigations suggested that the antimicrobial properties of CFS-Pa were exclusively due to organic acids. The MIC values confirmed potent antimicrobial activity, particularly at a 10% dilution of CFS-Pa in MRS broth. The time-kill assays demonstrated bactericidal activity against EHEC, Listeria monocytogenes, and Staphylococcus aureus by 12 h, 18 h, and 24 h using a 10% dilution of CFS-Pa. Additionally, CFS-Pa exhibited dose-dependent antioxidant activity, requiring a 70% (v/v) concentration to inhibit DPPH scavenging activity by 50%. All the experimental results suggested potential applications of CFS-Pa in food preservation. An attempt to incorporate CFS-Pa into bacterial cellulose (BC) for edible food packaging demonstrated promising antimicrobial results, particularly against L. monocytogenes and S. aureus, with room for optimization.
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Affiliation(s)
- Katherine Kho
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Adinda Darwanti Kadar
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Mario Donald Bani
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ihsan Tria Pramanda
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Leon Martin
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Matthew Chrisdianto
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ferren Pratama
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Putu Virgina Partha Devanthi
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
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6
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Sordini B, Urbani S, Esposto S, Selvaggini R, Daidone L, Veneziani G, Servili M, Taticchi A. Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto. Antioxidants (Basel) 2024; 13:128. [PMID: 38275653 PMCID: PMC10813149 DOI: 10.3390/antiox13010128] [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: 12/01/2023] [Revised: 12/30/2023] [Accepted: 01/09/2024] [Indexed: 01/27/2024] Open
Abstract
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from olive vegetation water (OVW) as a new antioxidant of natural origin for improving the quality and extending the secondary shelf life (SSL) of a fresh basil pesto sold as a served loose product at the deli counter, simulating the storage conditions after packaging, opening, and serving. For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). The physicochemical parameters, phenolic and volatile composition, sensory profiles, and antioxidant capacity of the experimental pesto samples were evaluated after opening. The results proved that the enrichment with the PE improved the stability of the pesto and, hence, its overall quality. The PE provided higher protection than the CTRL against primary and secondary oxidation at both concentrations tested and delayed the accumulation of the volatile compounds responsible for the 'rancid' off-flavour up to 7 days after first opening, while also preserving higher levels of the pesto phytonutrients (such as the rosmarinic, caffeic, and chicoric acids and α-tocopherol). These results show that the generation of food waste in households, catering chains, retail, and/or restaurants can be reduced, improving the sustainability of the food industry and the competitiveness of the olive oil sector.
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Affiliation(s)
| | | | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (B.S.); (S.U.); (R.S.); (L.D.); (G.V.); (M.S.); (A.T.)
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7
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Szerlauth A, Varga S, Szilagyi I. Molecular Antioxidants Maintain Synergistic Radical Scavenging Activity upon Co-Immobilization on Clay Nanoplatelets. ACS Biomater Sci Eng 2023; 9:5622-5631. [PMID: 37738637 PMCID: PMC10565722 DOI: 10.1021/acsbiomaterials.3c00909] [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: 07/06/2023] [Accepted: 09/12/2023] [Indexed: 09/24/2023]
Abstract
Unbalanced levels of reactive oxygen species (ROS) result in oxidative stress, affecting both biomedical and industrial processes. Antioxidants can prevent ROS overproduction and thus delay or inhibit their harmful effects. Herein, activities of two molecular antioxidants (gallic acid (GA), a well-known phenolic compound, and nicotinamide adenine dinucleotide (NADH), a vital biological cofactor) were tested individually and in combination to assess possible synergistic, additive, or antagonistic effects in free radical scavenging and in redox capacity assays. GA was a remarkable radical scavenger, and NADH exhibited moderate antioxidant activity, while their combination at different molar ratios led to a synergistic effect since the resulting activity was superior to the sum of the individual GA and NADH activities. Their coimmobilization was performed on the surface of delaminated layered double hydroxide clay nanoplatelets by electrostatic interactions, and the synergistic effect was maintained upon such a heterogenization of these molecular antioxidants. The coimmobilization of GA and NADH expands the range of their potential applications, in which separation of antioxidant additives is important during treatments or manufacturing processes.
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Affiliation(s)
- Adel Szerlauth
- MTA-SZTE Lendület
Biocolloids Research Group, Department of Physical Chemistry and Materials
Science, Interdisciplinary Excellence Centre, University of Szeged, Szeged H-6720, Hungary
| | - Szilárd Varga
- MTA-SZTE Lendület
Biocolloids Research Group, Department of Physical Chemistry and Materials
Science, Interdisciplinary Excellence Centre, University of Szeged, Szeged H-6720, Hungary
| | - Istvan Szilagyi
- MTA-SZTE Lendület
Biocolloids Research Group, Department of Physical Chemistry and Materials
Science, Interdisciplinary Excellence Centre, University of Szeged, Szeged H-6720, Hungary
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8
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Li Z, Yu F. Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension. Foods 2023; 12:3121. [PMID: 37628120 PMCID: PMC10453541 DOI: 10.3390/foods12163121] [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: 07/14/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
In recent years, there has been increasing concern about the safety of additives used to extend the shelf-life of food products. As a result, lycopene, a natural phytochemical compound, has attracted attention, as it has been demonstrated to be a potential alternative to traditional artificial antioxidants, with significant health benefits when applied to food preservation. Based on this, this review introduces the specific forms of lycopene currently used as an antioxidant in foods, both in its naturally occurring forms in fruits and vegetables and in artificially added forms involving technologies such as composite coating, active film packaging, emulsion, and microcapsules. In addition, it also provides a comprehensive summary of the effects and progress of lycopene in the preservation of different types of food products, such as meat, seafood, oil, dairy products, fruits, and vegetables, in the last decade. At last, it also points out the limitations of lycopene, including its insolubility in water, dark color, and high sensitivity to heat or light, as well as the potential solutions to load lycopene on suitable carriers, such as combining lycopene with antimicrobial substances or other actives, in order to broaden its applications as an antioxidant in future foods.
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Affiliation(s)
- Zhixi Li
- Haide College, Ocean University of China, Qingdao 266100, China;
| | - Fanqianhui Yu
- Haide College, Ocean University of China, Qingdao 266100, China;
- Department of Computer Science and Technology, Ocean University of China, Qingdao 266100, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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9
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Pruteanu LL, Bailey DS, Grădinaru AC, Jäntschi L. The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae. Antioxidants (Basel) 2023; 12:antiox12040860. [PMID: 37107235 PMCID: PMC10135154 DOI: 10.3390/antiox12040860] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/30/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.
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Affiliation(s)
- Lavinia Lorena Pruteanu
- Department of Chemistry and Biology, North University Center at Baia Mare, Technical University of Cluj-Napoca, 430122 Baia Mare, Romania
- Research Center for Functional Genomics, Biomedicine and Translational Medicine, “Iuliu Hațieganu” University of Medicine and Pharmacy, 400337 Cluj-Napoca, Romania
| | - David Stanley Bailey
- IOTA Pharmaceuticals Ltd., St Johns Innovation Centre, Cowley Road, Cambridge CB4 0WS, UK
| | - Andrei Cristian Grădinaru
- Department of Genetics, Faculty of Veterinary Medicine, “Ion Ionescu de la Brad” University of Life Sciences of Iaşi, 700490 Iaşi, Romania
| | - Lorentz Jäntschi
- Institute of Doctoral Studies, Babeş-Bolyai University, 400084 Cluj-Napoca, Romania
- Department of Physics and Chemistry, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
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10
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Othón-Díaz ED, Fimbres-García JO, Flores-Sauceda M, Silva-Espinoza BA, López-Martínez LX, Bernal-Mercado AT, Ayala-Zavala JF. Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods. Antioxidants (Basel) 2023; 12:antiox12040861. [PMID: 37107236 PMCID: PMC10135015 DOI: 10.3390/antiox12040861] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/26/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products. The use of natural antioxidants from plant sources, such as oak extracts, has gained increasing interest due to potential health concerns associated with synthetic antioxidants. Oak extracts contain various antioxidant compounds, including phenolic acids, flavonoids, and tannins, which contribute to their antioxidative capacity. This review discusses the chemical composition of oak extracts, their antioxidative activity in different food systems, and the safety and potential challenges related to their application in food preservation. The potential benefits and limitations of using oak extracts as an alternative to synthetic antioxidants are highlighted, and future research directions to optimize their application and determine their safety for human consumption are suggested.
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Affiliation(s)
- Elsa Daniela Othón-Díaz
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Jorge O. Fimbres-García
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Marcela Flores-Sauceda
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Brenda A. Silva-Espinoza
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Leticia X. López-Martínez
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Ariadna T. Bernal-Mercado
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Jesus F. Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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11
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Zhou X, Qiao K, Wu H, Zhang Y. The Impact of Food Additives on the Abundance and Composition of Gut Microbiota. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020631. [PMID: 36677689 PMCID: PMC9864936 DOI: 10.3390/molecules28020631] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/01/2023] [Accepted: 01/04/2023] [Indexed: 01/11/2023]
Abstract
The gut microbiota has been confirmed as an important part in human health, and is even take as an 'organ'. The interaction between the gut microbiota and host intestinal environment plays a key role in digestion, metabolism, immunity, inflammation, and diseases. The dietary component is a major factor that affects the composition and function of gut microbiota. Food additives have been widely used to improve the color, taste, aroma, texture, and nutritional quality of processed food. The increasing variety and quantity of processed food in diets lead to increased frequency and dose of food additives exposure, especially artificial food additives, which has become a concern of consumers. There are studies focusing on the impact of food additives on the gut microbiota, as long-term exposure to food additives could induce changes in the microbes, and the gut microbiota is related to human health and disease. Therefore, the aim of this review is to summarize the interaction between the gut microbiota and food additives.
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Affiliation(s)
- Xuewei Zhou
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Kaina Qiao
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Huimin Wu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Correspondence:
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12
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Fan X, Li X, Du L, Li J, Xu J, Shi Z, Li C, Tu M, Zeng X, Wu Z, Pan D. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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De La Fuente G, Pinteus S, Silva J, Alves C, Pedrosa R. Antioxidant and antimicrobial potential of six Fucoids from the Mediterranean Sea and the Atlantic Ocean. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5568-5575. [PMID: 35439330 DOI: 10.1002/jsfa.11944] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 04/04/2022] [Accepted: 04/19/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUD In recent years, research on the bioactive properties of macroalgae has increased, due to the great interest in exploring new products that can contribute to improve human health and wellbeing. In the present study, the antioxidant and antimicrobial potential of six different brown algae of the Fucales order were evaluated, namely Ericaria selaginoides, Ericaria amentacea, Gongolaria baccata, Gongolaria usneoides, Cystoseira compressa and Sargassum vulgare (collected along the Mediterranean and Atlantic coasts). The antioxidant capacity was measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, the oxygen radical absorbent capacity (ORAC) and the ferric reducing antioxidant power (FRAP) and were related to the total phenolic content (TPC). The antimicrobial activity was evaluated measuring the growth inhibition of Staphylococcus aureus, Pseudomonas aeruginosa and Candida albicans. RESULTS The highest antioxidant capacity was obtained for Ericaria selaginoides revealing the highest capacity to scavenge DPPH radical [half maximal effective concentration (EC50 ) = 27.02 μg mL-1 ], highest FRAP (1761.19 μmol FeSO4 equivalents g-1 extract), high ORAC (138.92 μmol TE g-1 extract), alongside to its high TPC (121.5 GAE g-1 extract). This species also reported the highest antimicrobial capacity against Staphylococcus aureus [half maximal inhibitory concentration (IC50 ) = 268 μg mL-1 ]. CONCLUSIONS Among all studied seaweed, Ericaria selaginoides reveals the highest antioxidant and antimicrobial activities, and thus should be explored as a natural food additive and/or functional ingredient. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Gina De La Fuente
- DiSTAV - Dipartimento di Scienze della Terra, dell'Ambiente e della Vita, Università degli Studi di Genova, Genoa, Italy
| | - Susete Pinteus
- MARE - Marine and Environmental Sciences Center, Polytechnic of Leiria, Peniche, Portugal
| | - Joana Silva
- MARE - Marine and Environmental Sciences Center, Polytechnic of Leiria, Peniche, Portugal
| | - Celso Alves
- MARE - Marine and Environmental Sciences Center, Polytechnic of Leiria, Peniche, Portugal
| | - Rui Pedrosa
- MARE - Marine and Environmental Sciences Center, ESTM, Polytechnic of Leiria, Peniche, Portugal
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14
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Li PY, Han CZ, Gong B, Liu D, Wang JP. TDDFT study on the ESPT and ICT mechanism of a bifunctional fluorescent probe for detecting fluoride and sulphite. Chem Phys Lett 2022. [DOI: 10.1016/j.cplett.2022.139782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Fărcaș AC, Socaci SA, Nemeș SA, Pop OL, Coldea TE, Fogarasi M, Biriș-Dorhoi ES. An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications. Nutrients 2022; 14:nu14173470. [PMID: 36079730 PMCID: PMC9460243 DOI: 10.3390/nu14173470] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/20/2022] [Accepted: 08/21/2022] [Indexed: 11/16/2022] Open
Abstract
Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are just a few examples of wastes that may be exploited to recover bioactive compounds. As a result, a long-term strategy for developing novel food products and ingredients is encouraged. High-value compounds like proteins, essential amino acids, essential fatty acids, ferulic acid, and other phenols, tocopherols, or β-glucans are found in cereal by-products. This review aims to provide a critical and comprehensive overview of current knowledge regarding the bioactive compounds recovered from cereal by-products, emphasizing their functional values and potential human health benefits.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (S.A.S.); Tel.: +40-264-596388 (A.C.F.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (S.A.S.); Tel.: +40-264-596388 (A.C.F.)
| | - Silvia Amalia Nemeș
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Oana Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Melinda Fogarasi
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Elena Suzana Biriș-Dorhoi
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
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16
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Nanomaterials-based electrochemical sensors for the detection of natural antioxidants in food and biological samples: research progress. Mikrochim Acta 2022; 189:318. [PMID: 35931898 DOI: 10.1007/s00604-022-05403-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 07/02/2022] [Indexed: 10/16/2022]
Abstract
Antioxidants are healthy substances that are beneficial to the human body and exist mainly in natural and synthetic forms. Among many kinds of antioxidants, the natural antioxidants have great applications in many fields such as food chemistry, medical care, and clinical application. In recent years, many efforts have been made for the determination of natural antioxidants. Nano-electrochemical sensors combining electrochemistry and nanotechnology have been widely used in the determination of natural antioxidants due to their unique advantages. Therefore, a large number of nanomaterials such as metal oxide, carbon materials, and conducting polymer have attracted much attention in the field of electrochemical sensors due to their good catalytic effect and stable performance. This review mainly introduces the construction of electrochemical sensors based on different nanomaterials, such as metallic nanomaterials, metal oxide nanomaterials, carbon nanomaterials, metal-organic frameworks, polymer nanomaterials, and other nanocomposites, and their application to the detection of natural antioxidants, including ascorbic acid, phenolic acids, flavonoid, tryptophan, citric acid, and other natural antioxidants. In the end, the limitations of the existing nano-sensing technology, the latest development trend, and the application prospect for various natural antioxidant substances are summarized and analyzed. We expect that this review will be helpful to researchers engaged in electrochemical sensors.
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17
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del Caño-Ochoa S, Ruiz-Aracama A, Guillén MD. Individual and Joint Effect of Alpha-Tocopherol and Hydroxytyrosol Acetate on the Oxidation of Sunflower Oil Submitted to Oxidative Conditions: A Study by Proton Nuclear Magnetic Resonance. Antioxidants (Basel) 2022; 11:1156. [PMID: 35740054 PMCID: PMC9220198 DOI: 10.3390/antiox11061156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 12/10/2022] Open
Abstract
This study tackles the individual and joint effect of alpha-tocopherol and hydroxytyrosol acetate on the oxidation of sunflower oil submitted to accelerated storage conditions at intermediate temperature, in order to deepen the understanding of antioxidant-prooxidant behaviour. This was accomplished by 1H Nuclear Magnetic Resonance. For this purpose, the evolution of the degradation of both the main components of the oil and the aforementioned added compounds was monitored by this technique throughout the storage time. Furthermore, the formation of a very large number of oxylipins and the evolution of their concentration up to a very advanced stage of oil oxidation, as well as the occurrence of lipolysis, were also simultaneously studied. The results obtained show very clearly and thoroughly that in the oxidation process of the oil enriched in binary mixtures, interactions occur between alpha-tocopherol and hydroxytyrosol acetate that notably reduce the antioxidant effect of the latter compound with the corresponding negative consequences that this entails. The methodology used here has proved to be very efficient to evaluate the antioxidant power of mixtures of compounds.
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Affiliation(s)
| | | | - María D. Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n 7, 01006 Vitoria-Gasteiz, Spain; (S.d.C.-O.); (A.R.-A.)
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18
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Prasertying P, Ninlapath T, Jantawong N, Wongpakdee T, Sonsa-Ard T, Uraisin K, Saetear P, Wilairat P, Nacapricha D. Disposable Microchamber with a Microfluidic Paper-Based Lid for Generation and Membrane Separation of SO 2 Gas Employing an In Situ Electrochemical Gas Sensor for Quantifying Sulfite in Wine. Anal Chem 2022; 94:7892-7900. [PMID: 35609256 DOI: 10.1021/acs.analchem.2c00496] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
This work presents a fully disposable microchamber for gas generation of a sample solution. The microchamber consists of a cylindrical well-reactor and a paper-based microfluidic lid (μFluidic lid), which also serves as the reagent loading and dispensing unit. The base of the reactor consists of a hydrophobic membrane covering an in-house graphene electrochemical gas sensor. Fabrication of the gas sensor and the three-layer μFluidic lid is described. The μFluidic lid is designed to provide a steady addition of the acid reagent into the sample solution instead of liquid drops from a disposable syringe. There are three steps in the procedure: (i) acidification of the sample in the reactor to generate SO2 gas by the slow dispensing of the acid reagent from the μFluidic lid, (ii) diffusion of the liberated SO2 gas through the hydrophobic membrane at the base of the reactor, and (iii) in situ detection of SO2 by cathodic reduction at the graphene electrode. The device was demonstrated for quantitation of the sulfite preservative in wine without heating or stirring. The selectivity of the analysis is ensured by the combination of the gas-diffusion membrane and the selectivity of the electrochemical sensor. The linear working range is 2-60 mg L-1 SO2, with a limit of detection (3SD of intercept/slope) of 1.5 mg L-1 SO2. This in situ method has the shortest analysis time (8 min per sample) among all voltammetric methods that detect SO2(g) via membrane gas diffusion.
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Affiliation(s)
- Paithoon Prasertying
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Thita Ninlapath
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nanthatchaphon Jantawong
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Thinnapong Wongpakdee
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Thitaporn Sonsa-Ard
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Kanchana Uraisin
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Phoonthawee Saetear
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Prapin Wilairat
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Duangjai Nacapricha
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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19
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Susanna D, Balakrishnan RM, Ponnan Ettiyappan J. Comprehensive insight into the extract optimization, phytochemical profiling, and biological evaluation of the medicinal plant Nothapodytes foetida. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Sargazi S, Fatima I, Hassan Kiani M, Mohammadzadeh V, Arshad R, Bilal M, Rahdar A, Díez-Pascual AM, Behzadmehr R. Fluorescent-based nanosensors for selective detection of a wide range of biological macromolecules: A comprehensive review. Int J Biol Macromol 2022; 206:115-147. [PMID: 35231532 DOI: 10.1016/j.ijbiomac.2022.02.137] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/01/2022] [Accepted: 02/23/2022] [Indexed: 12/11/2022]
Abstract
Thanks to their unique attributes, such as good sensitivity, selectivity, high surface-to-volume ratio, and versatile optical and electronic properties, fluorescent-based bioprobes have been used to create highly sensitive nanobiosensors to detect various biological and chemical agents. These sensors are superior to other analytical instrumentation techniques like gas chromatography, high-performance liquid chromatography, and capillary electrophoresis for being biodegradable, eco-friendly, and more economical, operational, and cost-effective. Moreover, several reports have also highlighted their application in the early detection of biomarkers associated with drug-induced organ damage such as liver, kidney, or lungs. In the present work, we comprehensively overviewed the electrochemical sensors that employ nanomaterials (nanoparticles/colloids or quantum dots, carbon dots, or nanoscaled metal-organic frameworks, etc.) to detect a variety of biological macromolecules based on fluorescent emission spectra. In addition, the most important mechanisms and methods to sense amino acids, protein, peptides, enzymes, carbohydrates, neurotransmitters, nucleic acids, vitamins, ions, metals, and electrolytes, blood gases, drugs (i.e., anti-inflammatory agents and antibiotics), toxins, alkaloids, antioxidants, cancer biomarkers, urinary metabolites (i.e., urea, uric acid, and creatinine), and pathogenic microorganisms were outlined and compared in terms of their selectivity and sensitivity. Altogether, the small dimensions and capability of these nanosensors for sensitive, label-free, real-time sensing of chemical, biological, and pharmaceutical agents could be used in array-based screening and in-vitro or in-vivo diagnostics. Although fluorescent nanoprobes are widely applied in determining biological macromolecules, unfortunately, they present many challenges and limitations. Efforts must be made to minimize such limitations in utilizing such nanobiosensors with an emphasis on their commercial developments. We believe that the current review can foster the wider incorporation of nanomedicine and will be of particular interest to researchers working on fluorescence technology, material chemistry, coordination polymers, and related research areas.
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Affiliation(s)
- Saman Sargazi
- Cellular and Molecular Research Center, Research Institute of Cellular and Molecular Sciences in Infectious Diseases, Zahedan University of Medical Sciences, 98167-43463 Zahedan, Iran
| | - Iqra Fatima
- Department of Pharmacy, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Maria Hassan Kiani
- Department of Pharmacy, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Vahideh Mohammadzadeh
- Department of Pharmaceutical Nanotechnology, School of Pharmacy, Mashhad University of Medical Science, Mashhad 1313199137, Iran
| | - Rabia Arshad
- Faculty of Pharmacy, University of Lahore, Lahore 45320, Pakistan
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China
| | - Abbas Rahdar
- Department of Physics, University of Zabol, Zabol, P. O. Box. 98613-35856, Iran.
| | - Ana M Díez-Pascual
- Universidad de Alcalá, Facultad de Ciencias, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona, Km. 33.6, 28805 Alcalá de Henares, Madrid, Spain.
| | - Razieh Behzadmehr
- Department of Radiology, Zabol University of Medical Sciences, Zabol, Iran
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21
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Jideani AIO, Onipe OO, Ramashia SE. Classification of African Native Plant Foods Based on Their Processing Levels. Front Nutr 2022; 9:825690. [PMID: 35571923 PMCID: PMC9102804 DOI: 10.3389/fnut.2022.825690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 03/22/2022] [Indexed: 11/22/2022] Open
Abstract
With increasing advocacy for plant food consumption, the sub-Saharan Africa landscape is home to diverse plant-based food commodities. The need to leverage the advantages of unprocessed/minimally processed foods (PFs) over ultra-processed foods (UPFs) is a system that requires exploitation. Most of the crops produced in the continent are either classified as traditionally or moderately PFs. However, the rise in industrialization and formalization of markets is impacting and marginalizing traditional food processing (FP). Current FP classification frameworks are briefly discussed. The level of processing of cereals, grains, fruits, vegetables, roots, and tuber crops in the continent requires intervention from nutritionists, food scientists, and scientific and governmental bodies to gain a holistic view and tackle the issue of food insecurity in Africa. This study reviews the levels of processing of African foods, challenges, and future directions.
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Affiliation(s)
- Afam I. O. Jideani
- Vicfame Pty Ltd., Cape Town, South Africa
- Special Interest Group, Postharvest Handling Group, ISEKI-Food Association, Vienna, Austria
| | - Oluwatoyin O. Onipe
- Department of Food Science and Technology, Faculty of Science Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Shonisani E. Ramashia
- Department of Food Science and Technology, Faculty of Science Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
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22
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Low-Molecular-Weight Synthetic Antioxidants: Classification, Pharmacological Profile, Effectiveness and Trends. Antioxidants (Basel) 2022; 11:antiox11040638. [PMID: 35453322 PMCID: PMC9031493 DOI: 10.3390/antiox11040638] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/23/2022] [Accepted: 03/23/2022] [Indexed: 02/06/2023] Open
Abstract
Mounting research has been performed and published on natural antioxidants, more so than on synthetic ones, as key molecules that control oxidative damage and its pathway to disease. Since the discovery of vitamins, various fully synthetic or natural-identical compounds have been developed as stable small molecules translated into constantly active and completely controlled products which are widely exploited in the food and pharmaceutical industries. There is currently a debate within the literature about their mechanism of action, bioavailability, safety and real benefit for human health. Using a semiquantitative method and eligible criteria of selection, this review aimed to provide a very useful classification of antioxidants and a comprehensive cross-disciplinary description of 32 approved synthetic/natural-identical antioxidants, in terms of regulatory, antioxidant mechanism of action, safety issues, pharmacological properties, effectiveness in human health, timeline and future trends. Enriched interpretation of the data was obtained from summary bibliometrics, useful to portray the “good antioxidant” within the period 1966–2021 and, hopefully, to encourage further research.
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23
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Zhang H, Yang H, Liu P, Qin X, Liu G. Colorimetric quantification of sodium benzoate in food by using d-amino acid oxidase and 2D metal organic framework nanosheets mediated cascade enzyme reactions. Talanta 2022; 237:122906. [PMID: 34736643 DOI: 10.1016/j.talanta.2021.122906] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 07/16/2021] [Accepted: 09/25/2021] [Indexed: 01/06/2023]
Abstract
A rapid colorimetric method for detecting sodium benzoate in food products was established based on the d-amino acid oxidase (DAAO) and 2D metal organic framework (2D MOF) nanosheets mediated cascade enzyme reactions. Firstly, the synthesized 2D MOF nanosheets served as high efficient nanozyme with outstanding peroxidase-like catalytic activity and catalyzed the color reaction between H2O2 and 3, 3', 5, 5'- tetramethylbenzidine. Secondly, sodium benzoate as a competitive inhibitor of DAAO, could influence the production of H2O2 in DAAO mediated oxidation reaction. After a combination of those two reactions, this colorimetric quantitative method was constructed and validated for sodium benzoate determination with wide linear range (2.0-200.0 μM), low limit of detection (2.0 μM), high accuracy (recovery rate in 95.80-108.00%) and satisfied selectivity. Lastly, this method was utilized to analyze sodium benzoate concentration in juice, wine and vinegar by naked eyes.
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Affiliation(s)
- Haizhi Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
| | - Huanyu Yang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Pei Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Xinguang Qin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Gang Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
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24
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Muraoka M, Yoshida S, Ohno M, Matsuura H, Nagano K, Hirata Y, Arai M, Hirata K. Reactivity of γ-glutamyl-cysteine with intracellular and extracellular glutathione metabolic enzymes. FEBS Lett 2022; 596:180-188. [PMID: 34923639 DOI: 10.1002/1873-3468.14261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 12/03/2021] [Accepted: 12/12/2021] [Indexed: 11/07/2022]
Abstract
Gamma-glutamyl-cysteine (γ-EC) is a precursor of glutathione (GSH) biosynthesis. We investigated whether it functions as a substrate for three intracellular and one extracellular GSH metabolic enzymes, which mediate the antioxidant defence function of GSH. Among them, glutathione peroxidase, glutathione S-transferase and γ-glutamyl transferase (GGT) exhibited substrate specificity for γ-EC, whereas glutathione reductase did not. The specificities of γ-EC and its disulphide form to GGT were comparable to GSH and its oxidized form, GSSG respectively. These results indicate that they can supply GSH constituent amino acids, glutamate, cysteine and cystine through degradation by GGT. γ-EC may contribute valuable antioxidant defence properties as a food and cosmetic additive.
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Affiliation(s)
- Misa Muraoka
- Applied Environmental Biology Laboratory, Graduate School of Pharmaceutical Sciences, Osaka University, Osaka, Japan
| | - Saki Yoshida
- Applied Environmental Biology Laboratory, Graduate School of Pharmaceutical Sciences, Osaka University, Osaka, Japan
| | - Moeka Ohno
- Applied Environmental Biology Laboratory, Graduate School of Pharmaceutical Sciences, Osaka University, Osaka, Japan
| | - Hideyuki Matsuura
- Applied Environmental Biology Laboratory, Graduate School of Pharmaceutical Sciences, Osaka University, Osaka, Japan
| | - Kazuya Nagano
- Applied Environmental Biology Laboratory, Graduate School of Pharmaceutical Sciences, Osaka University, Osaka, Japan
| | | | - Masayoshi Arai
- Natural Products for Drug Discovery Laboratory, Graduate School of Pharmaceutical Sciences, Osaka University, Osaka, Japan
| | - Kazumasa Hirata
- Applied Environmental Biology Laboratory, Graduate School of Pharmaceutical Sciences, Osaka University, Osaka, Japan
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25
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Adhikari S. Additives and Preservatives Used in Food Processing and Preservation,and Their Health Implication. Food Chem 2021. [DOI: 10.1002/9781119792130.ch2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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26
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Berthonnaud L, Esmieu C, Mallet-Ladeira S, Hureau C. Solid-state and solution characterizations of [(TMPA)Cu(II)(SO 3)] and [(TMPA)Cu(II)(S 2O 3)] complexes: Application to sulfite and thiosulfate fast detection. J Inorg Biochem 2021; 225:111601. [PMID: 34597885 DOI: 10.1016/j.jinorgbio.2021.111601] [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: 06/30/2021] [Revised: 08/03/2021] [Accepted: 09/09/2021] [Indexed: 10/20/2022]
Abstract
Sulfite (SO32-) and thiosulfate (S2O32-) ions are used as food preservative and antichlor agent respectively. To detect low levels of such anions we used Cu(II) complex of the Tris-Methyl Pyridine Amine (TMPA) ligand, denoted L. Formation of [LCu(SO3)] (1) and [LCu(S2O3)] (2) in solution were monitored using UV-Vis, EPR and cyclic voltammetry, while the solid-state X-ray structures of both complexes were solved. In addition, we also evaluated the pH range in which the complexes are stable, and the anions binding affinity values for the [LCu(solvent)]2+ (3) parent complex. As a matter of illustration, we determined the sulfite content in a commercial crystal sugar.
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Affiliation(s)
- Léonie Berthonnaud
- LCC-CNRS, Université de Toulouse, CNRS, Toulouse, France; Division of Materials Science, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara, Japan
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27
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Wang P, Saldaña MDA, Hao Y, Chen S, Wu J, Jin Y, Sun W. Development of sunlight‐driven photodynamic inactivation film to extend the shelf life of chilled mutton. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pengyang Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Marleny D. A. Saldaña
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton AB Canada
| | - Yu Hao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Sixu Chen
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Jianxin Wu
- Inner Mongolia Autonomous Region of Returning Farmland to Forest and the Foreign Aid Project Management Center Hohhot China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Wenxiu Sun
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton AB Canada
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28
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Fernandes I, Rodrigues JA, Almeida CMM. Sulfites in Fresh Meat and Meat Preparations Commercialized in Portugal. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02115-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Trujillo-Mayol I, Madalena C Sobral M, Viegas O, Cunha SC, Alarcón-Enos J, Pinho O, Ferreira IMPLVO. Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient. Food Res Int 2021; 147:110434. [PMID: 34399449 DOI: 10.1016/j.foodres.2021.110434] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 03/21/2021] [Accepted: 05/11/2021] [Indexed: 02/07/2023]
Abstract
In this study, the benefits of using avocado peel extract (APE), rich in phenolic compounds, to reduce the oxidation and formation of harmful compounds resulting from cooking, were investigated. Beef and soy-based burgers with the addition of APE (0.5% and 1%) were studied after pan frying concerning proximate and physicochemical characteristics, inhibition of protein and lipid oxidation products (thiobarbituric acid reactive substances [TBARS], hexanal, and carbonyls), heterocyclic aromatic amines (HAs) and acrylamide formation. Sensory analysis was additionally performed. APE-affected proximate composition, protein, fat, and ash contents (%) were found to be markedly higher in APE-incorporated burgers (~28.32 ± 0.29, ~14.00 ± 0.01, and ~1.57 ± 0.05, respectively), compared with the controls (~26.55 ± 0.51, ~12.77 ± 0.32, and ~1.48 ± 0.16, respectively). Lower concentrations of TBARS, hexanal, and carbonyls were observed in APE-treated burgers on Days 1 and 10, post-cooking, compared to controls. Overall, it was found that APE had a greater protective effect than the positive control (sodium ascorbate incorporated) in beef burgers. In soy burgers, the positive control demonstrated pro-oxidant activity. The addition of 0.5% APE was found to inhibit HAs and acrylamide formation in beef and soy burgers. Although the addition of APE affected the color of both meat and soy burgers, it did not impact consumer preference. It was therefore concluded that APE extract might be a suitable clean-label alternative to synthetic antioxidants, and that it can protect and increase the nutritional value of meat and meat-free burgers.
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Affiliation(s)
- Igor Trujillo-Mayol
- Departamento de Ingeniería de Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, PO Box 447, Chillán, Chile.
| | - M Madalena C Sobral
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal
| | - Olga Viegas
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal; Faculdade de Ciências da Nutrição Alimentação da Universidade do Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal
| | - Julio Alarcón-Enos
- Laboratorio de Síntesis y Biotransformación de Productos Naturales, Facultad de Ciencia, Universidad del Bío-Bío, Chillán, Chile
| | - Olívia Pinho
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal; Faculdade de Ciências da Nutrição Alimentação da Universidade do Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal
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Franco R, Casanovas B, Camps J, Navarro G, Martínez-Pinilla E. Antixoxidant Supplements versus Health Benefits of Brief/Intermittent Exposure to Potentially Toxic Physical or Chemical Agents. Curr Issues Mol Biol 2021; 43:650-664. [PMID: 34287292 PMCID: PMC8929025 DOI: 10.3390/cimb43020047] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 07/04/2021] [Accepted: 07/08/2021] [Indexed: 12/14/2022] Open
Abstract
Although antioxidants can act locally to react with an oxidant, oral administration of "antioxidants" is quite useless in treating oxidative stress in tissues. Furthermore, it does not make sense to consider a vitamin as an antioxidant, but vitamin B3 leads to the in vivo formation of compounds that are essential for reducing this stress. A rigorous treatment of the subject indicates that to deal with oxidative stress, the most direct approach is to enhance the innate antioxidant mechanisms. The question is whether this is possible through daily activities. Diets can contain the necessary components for these mechanisms or may induce the expression of the genes involved in them. Another possibility is that pro-oxidant molecules in food increase the sensitivity and power of the detoxification pathways. This option is based on well-known DNA repair mechanisms after exposure to radiation (even from the Sun), or strong evidence of induction of antioxidant capacity after exposure to powerful pro-oxidants such as H2O2. More experimental work is required to test whether some molecules in food can increase the expression of antioxidant enzymes and/or improve antioxidant mechanisms. Identifying effective molecules to achieve such antioxidant power is critical to the food and nutraceutical industries. The potential of diet-based interventions to combat oxidative stress must be viewed from a new perspective.
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Affiliation(s)
- Rafael Franco
- Department of Biochemistry and Molecular Biomedicine, School of Chemistry, University of Barcelona, 08028 Barcelona, Spain; (B.C.); (J.C.)
- Centro de Investigación Biomédica en Red Enfermedades Neurodegenerativas (CiberNed), Instituto de Salud Carlos III, 28031 Madrid, Spain;
- Correspondence: (R.F.); (E.M.-P.); Tel.: +34-934-021-208 (R.F.)
| | - Berta Casanovas
- Department of Biochemistry and Molecular Biomedicine, School of Chemistry, University of Barcelona, 08028 Barcelona, Spain; (B.C.); (J.C.)
| | - Jordi Camps
- Department of Biochemistry and Molecular Biomedicine, School of Chemistry, University of Barcelona, 08028 Barcelona, Spain; (B.C.); (J.C.)
| | - Gemma Navarro
- Centro de Investigación Biomédica en Red Enfermedades Neurodegenerativas (CiberNed), Instituto de Salud Carlos III, 28031 Madrid, Spain;
- Department of Biochemistry and Physiology, Faculty of Pharmacy and Food Science, University of Barcelona, 02028 Barcelona, Spain
| | - Eva Martínez-Pinilla
- Department of Morphology and Cell Biology, Faculty of Medicine, University of Oviedo, 33006 Oviedo, Spain
- Instituto de Neurociencias del Principado de Asturias (INEUROPA), 33003 Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
- Correspondence: (R.F.); (E.M.-P.); Tel.: +34-934-021-208 (R.F.)
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Furger C. Live Cell Assays for the Assessment of Antioxidant Activities of Plant Extracts. Antioxidants (Basel) 2021; 10:antiox10060944. [PMID: 34208019 PMCID: PMC8230623 DOI: 10.3390/antiox10060944] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 05/31/2021] [Accepted: 06/09/2021] [Indexed: 12/21/2022] Open
Abstract
Plant extracts and pharmacopoeias represent an exceptional breeding ground for the discovery of new antioxidants. Until recently, the antioxidant activity was only measured by chemical hydrogen atom transfer (HAT) and single-electron transfer (SET) cell-free assays that do not inform about the actual effect of antioxidants in living systems. By providing information about the mode of action of antioxidants at the subcellular level, recently developed live cell assays are now changing the game. The idea of this review is to present the different cell-based approaches allowing a quantitative measurement of antioxidant effects of plant extracts. Up to date, only four different approaches have reached a certain degree of standardization: (1) the catalase-like assay using H2O2 as a stressor, (2) the cell antioxidant assay (CAA) using AAPH as a stressor and DCFH-DA as a readout, (3) the AOP1 assay which uses photoinduction to monitor and control cell ROS production, and (4) the Nrf2/ARE gene reporter system. The molecular aspects of these assays are presented in detail along with their features, drawbacks, and benefits. The Nrf2/ARE gene reporter system dedicated to indirect antioxidant effect measurement currently represents the most standardized approach with high-throughput applications. AOP1, the first technology linking a fine-tuning of cell ROS production with a quantitative signal, appears to be the most promising tool for the assessment of direct cellular ROS-scavenging effects at an industrial scale.
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Affiliation(s)
- Christophe Furger
- Anti Oxidant Power AOP/MH2F-LAAS/CNRS, 7 Avenue du Colonel Roche, BP 54200, 31031 Toulouse, France
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Lebelo K, Malebo N, Mochane MJ, Masinde M. Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:5795. [PMID: 34071295 PMCID: PMC8199310 DOI: 10.3390/ijerph18115795] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/06/2021] [Accepted: 05/07/2021] [Indexed: 12/20/2022]
Abstract
Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.
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Affiliation(s)
- Kgomotso Lebelo
- Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa; (N.M.); (M.J.M.)
| | - Ntsoaki Malebo
- Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa; (N.M.); (M.J.M.)
| | - Mokgaotsa Jonas Mochane
- Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa; (N.M.); (M.J.M.)
| | - Muthoni Masinde
- Centre for Sustainable SMART Cities, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa;
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Park SK, Lee YK. Antioxidant Activity in Rheum emodi Wall (Himalayan Rhubarb). Molecules 2021; 26:2555. [PMID: 33925748 PMCID: PMC8124142 DOI: 10.3390/molecules26092555] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/15/2021] [Accepted: 04/26/2021] [Indexed: 11/16/2022] Open
Abstract
Using natural products as antioxidant agents has been beneficial to replace synthetic products. Efforts have been made to profile the antioxidant capacities of natural resources, such as medicinal plants. The polyphenol content of Himalayan rhubarb, Rheum emodi wall, was measured and the antioxidant activity was determined using DPPH and ABTS+ assay, and the oxidative stress was assessed using SOD enzymatic assay. Five different solvent fractions, n-hexane, n-butanol, ethyl acetate, dichloromethane, and water, were used for screening the antioxidant capacity in effort to determine the optimum extraction solvent. The total phenolic contents for R. emodi fractions ranged from 27.76 to 209.21 mg of gallic acid equivalents (GAE)/g of dry weight. DPPH and ABTS+ assay results are presented into IC50 values, ranged from 21.52 to 2448.79 μg/mL and 90.25 to 1718.05 μg/mL, respectively. The ethyl acetate fraction had the highest antioxidant activity among other fractions. Also, n-butanol and water fractions showed significantly lower IC50 values than the positive control in DPPH radical scavenging activity. The IC50 values of SOD assay of fractions ranged from 2.31 to 64.78 μg/mL. A similar result was observed with ethyl acetate fraction showing the highest SOD radical scavenging activity. The study suggests that the ethyl acetate fraction of R. emodi possess the strongest antioxidant activity, thus the most efficient in extracting antioxidant contents. Moreover, a highly significant correlation was shown between total polyphenol content and antioxidant activity screening assays. The compounds related to the antioxidant activity of R. emodi were identified to myricitrin, myricetin 3-galloyl rhamnoside, and myricetin, which have not been reported in studies about R. emodi before.
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Affiliation(s)
- Sang Koo Park
- Food Safety Management Division, Seoul Regional Korea Food and Drug Administration, Seoul 07978, Korea
| | - Yoon Kyung Lee
- Department of Agriculture, Forestry and Bioresources, Plant Genomics and Breeding Institute, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea;
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Bio-Potency and Molecular Docking Studies of Isolated Compounds from Grewia optiva J.R. Drumm. ex Burret. Molecules 2021; 26:molecules26072019. [PMID: 33916198 PMCID: PMC8036409 DOI: 10.3390/molecules26072019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/22/2021] [Accepted: 03/29/2021] [Indexed: 12/17/2022] Open
Abstract
In the study, two novel compounds along with two new compounds were isolated from Grewia optiva. The novel compounds have never been reported in any plant source, whereas the new compounds are reported for the first time from the studied plant. The four compounds were characterized as: 5,5,7,7,11,13-hexamethyl-2-(5-methylhexyl)icosahydro-1H-cyclopenta[a]chrysen-9-ol (IX), docosanoic acid (X), methanetriol mano formate (XI) and 2,2’-(1,4-phenylene)bis(3-methylbutanoic acid (XII). The anticholinesterase, antidiabetic, and antioxidant potentials of these compounds were determined using standard protocols. All the isolated compounds exhibited a moderate-to-good degree of activity against acetylcholinesterases (AChE) and butyrylcholinesterase (BChE). However, compound XII was particularly effective with IC50 of 55 μg/mL (against AChE) and 60 μg/mL (against BChE), and this inhibitory activity is supported by in silico docking studies. The same compound was also effective against DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid) radicals with IC50 values of 60 and 62 μg/mL, respectively. The compound also significantly inhibited the activities of α-amylase and α-glucosidase in vitro. The IC50 values for inhibition of the two enzymes were recorded as 90 and 92 μg/mL, respectively. The in vitro potentials of compound XII to treat Alzheimer’s disease (in terms of AchE and BChE inhibition), diabetes (in terms of α-amylase and α-glucosidase inhibition), and oxidative stress (in terms of free radical scavenging) suggest further in vivo investigations of the compound for assessing its efficacy, safety profile, and other parameters to proclaim the compound as a potential drug candidate.
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35
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Responsive small-molecule luminescence probes for sulfite/bisulfite detection in food samples. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116199] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Szerlauth A, Muráth S, Szilagyi I. Layered double hydroxide-based antioxidant dispersions with high colloidal and functional stability. SOFT MATTER 2020; 16:10518-10527. [PMID: 33073831 DOI: 10.1039/d0sm01531h] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Highly stable antioxidant dispersions were designed on the basis of ring-opened ellagic acid (EA) intercalated into MgAl-layered double hydroxide (LDH) nanoparticles. The morphology of the composite was delicately modified with ethanolic washing to obtain EtOH-EA-LDH with a high specific surface area. The colloidal stability was optimized by surface functionalization with positively charged polyelectrolytes. Polyethyleneimine (PEI), protamine sulfate (PS) and poly(acrylamide-co-diallyl dimethyl ammonium chloride) (PAAm-co-DADMAC) was adsorbed onto the surface of the oppositely charged EtOH-EA-LDH leading to charge neutralization and overcharging at appropriate doses. Formation of adsorbed polyelectrolyte layers provided remarkable colloidal stability for the EtOH-EA-LDH. Modification with PEI and PAAm-co-DADMAC outstandingly improved the resistance of the particles against salt-induced aggregation with a critical coagulation concentration value above 1 M, while only limited stability was achieved by covering the nanoparticles with PS. The high antioxidant activity of EtOH-EA-LDH was greatly preserved upon polyelectrolyte coating, which was proved in the scavenging of radicals in the test reaction applied. Hence, an active antioxidant nanocomposite of high drug dose and remarkable colloidal stability was obtained to combat oxidative stress in systems of high electrolyte concentrations.
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Affiliation(s)
- Adél Szerlauth
- MTA-SZTE Lendület Biocolloids Research Group, Interdisciplinary Excellence Centre, Department of Physical Chemistry and Materials Science, University of Szeged, 1 Rerrich Béla tér, H-6720 Szeged, Hungary.
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Campigotto G, Alba DF, Sulzbach MM, Dos Santos DS, Souza CF, Baldissera MD, Gundel S, Ourique AF, Zimmer F, Petrolli TG, Paiano D, Da Silva AS. Dog food production using curcumin as antioxidant: effects of intake on animal growth, health and feed conservation. Arch Anim Nutr 2020; 74:397-413. [PMID: 32602378 DOI: 10.1080/1745039x.2020.1769442] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
The objectives of this study were to produce dog food containing curcumin replacing synthetic antioxidants, to evaluate its beneficial effects on animal growth and health. Curcumin (100 mg/kg) was added after the extrusion process along with the other micronutrients. The final concentration of curcumin was 32.9 mg/kg. The control feed was composed of the same ingredients without curcumin. After a storage of 6 months, feed composition and pH did not differ; however, the feed with curcumin showed lower protein oxidation, lipid peroxidation and higher total antioxidant capacity. After 2 months of feed production, 12 young Beagle dogs received either curcumin-containing food (n = 6) or the control diet (n = 6). The animals were fed twice a day using individual kennels. Blood samples were taken on d 1, 35 and 42. During the first 30 d of the study, the animals had natural infectious diseases that were controlled with anti-protozoals and antibiotics. Greater numbers of red blood cells were observed in dogs fed with curcumin (d 35 and 45), and there were greater numbers of white blood cells as a consequence of increased neutrophils on d 42. At the end of the experiment, a significant reduction in the number of lymphocytes was observed in dogs that ingested curcumin (d 42), suggesting an anti-inflammatory effect, manifested as a decrease in globulin levels. In the final 15 d of the experiment, the animals were clinical healthy. Higher serum levels of glucose, urea, triglycerides and cholesterol were observed in dogs fed with curcumin. Curcumin increased the activity of several antioxidant enzymes in addition to non-protein thiols and the total antioxidant capacity in the serum, consequently reducing levels of oxygen reactive species. Curcumin supplementation of dogs did not favour growth or weight gain. Neverthless, it was concluded that curcumin improved animal health, with emphasis on the stimulation of the antioxidant system and evidence of an anti-inflammatory effect.
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Affiliation(s)
- Gabriela Campigotto
- Graduate Program in Animal Science, Universidade Do Estado De Santa Catarina (UDESC) , Chapecó, Brazil
| | - Davi F Alba
- Graduate Program in Animal Science, Universidade Do Estado De Santa Catarina (UDESC) , Chapecó, Brazil
| | | | | | - Carine F Souza
- Graduate Program in Pharmacology, Universidade Federal De Santa Maria , Santa Maria, Brazil
| | - Matheus D Baldissera
- Graduate Program in Pharmacology, Universidade Federal De Santa Maria , Santa Maria, Brazil
| | - Samanta Gundel
- Graduate Program in Nanotechnology, Universidade Franciscana , Santa Maria, Brazil
| | - Aline F Ourique
- Graduate Program in Nanotechnology, Universidade Franciscana , Santa Maria, Brazil
| | - Fernando Zimmer
- Graduate Program in Animal Science, Universidade Do Estado De Santa Catarina (UDESC) , Chapecó, Brazil
| | - Tiago G Petrolli
- Department of Animal Science, Universidade Do Oeste De Santa Catarina , Xanxerê, Brazil
| | - Diovani Paiano
- Graduate Program in Animal Science, Universidade Do Estado De Santa Catarina (UDESC) , Chapecó, Brazil.,Department of Animal Science, UDESC , Chapecó, Brazil
| | - Aleksandro S Da Silva
- Graduate Program in Animal Science, Universidade Do Estado De Santa Catarina (UDESC) , Chapecó, Brazil.,Department of Animal Science, UDESC , Chapecó, Brazil
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Antioxidant Activity of Polyphenolic Plant Extracts. Antioxidants (Basel) 2019; 9:antiox9010019. [PMID: 31878236 PMCID: PMC7022939 DOI: 10.3390/antiox9010019] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Accepted: 12/19/2019] [Indexed: 01/15/2023] Open
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