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Pop OL, Kerezsi AD, Ciont (Nagy) C. A Comprehensive Review of Moringa oleifera Bioactive Compounds-Cytotoxicity Evaluation and Their Encapsulation. Foods 2022; 11:foods11233787. [PMID: 36496595 PMCID: PMC9737119 DOI: 10.3390/foods11233787] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/15/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022] Open
Abstract
Moringa oleifera Lam. has gained a lot of attention due to its potential use as a functional food not only for human health but also for animal health. Its bioactive molecules include carbohydrates, phenolic compounds, carotenoids, fatty acids, essential amino acids, and functional peptides. Despite significant efforts to isolate and characterize bioactive metabolites with health functions, few effective metabolites are accessible. The current review aims to describe the main processes for extracting and encapsulating bioactive compounds from Moringa oleifera for potential impact on food science and public health. Researchers have shown that different extraction techniques significantly impact the Moringa polysaccharides' molecular structure and biological activity. Encapsulation has been proposed to reduce oxidative stability and entrap active agents within a carrier material to deliver bioactive molecules into foods. Currently, polysaccharides and proteins, followed by lipids, are used for material encapsulation. Recent techniques include spray drying, cross-linking gelation, freeze-drying, nanoencapsulation, electrospinning, and electrospraying. Moreover, these encapsulations can overlap concerns regarding the Moringa oleifera compounds' cytotoxicity. Future studies should prioritize the effect of new encapsulation materials on Moringa extract and develop new techniques that consider both encapsulation cost and efficiency.
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Affiliation(s)
- Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Correspondence: (O.L.P.); (C.C.)
| | - Andreea Diana Kerezsi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, B-5030 Gembloux, Belgium
| | - Călina Ciont (Nagy)
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Correspondence: (O.L.P.); (C.C.)
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Rusu IG, Suharoschi R, Vodnar DC, Pop CR, Socaci SA, Vulturar R, Istrati M, Moroșan I, Fărcaș AC, Kerezsi AD, Mureșan CI, Pop OL. Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency-A Literature-Based Review. Nutrients 2020; 12:E1993. [PMID: 32635533 PMCID: PMC7400826 DOI: 10.3390/nu12071993] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 06/30/2020] [Accepted: 07/01/2020] [Indexed: 12/15/2022] Open
Abstract
Iron deficiency in the human body is a global issue with an impact on more than two billion individuals worldwide. The most important functions ensured by adequate amounts of iron in the body are related to transport and storage of oxygen, electron transfer, mediation of oxidation-reduction reactions, synthesis of hormones, the replication of DNA, cell cycle restoration and control, fixation of nitrogen, and antioxidant effects. In the case of iron deficiency, even marginal insufficiencies may impair the proper functionality of the human body. On the other hand, an excess in iron concentration has a major impact on the gut microbiota composition. There are several non-genetic causes that lead to iron deficiencies, and thus, several approaches in their treatment. The most common methods are related to food fortifications and supplements. In this review, following a summary of iron metabolism and its health implications, we analyzed the scientific literature for the influence of iron fortification and supplementation on the gut microbiome and the effect of probiotics, prebiotics, and/or synbiotics in iron absorption and availability for the organism.
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Affiliation(s)
- Ioana Gabriela Rusu
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Sonia Ancuța Socaci
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Romana Vulturar
- Department of Molecular Sciences, University of Medicine and Pharmacy Iuliu Hatieganu, 400349 Cluj-Napoca, Romania;
- Cognitive Neuroscience Laboratory, University Babes-Bolyai, 400327 Cluj-Napoca, Romania
| | - Magdalena Istrati
- Regional Institute of Gastroenterology and Hepatology “Prof. Dr. Octavian Fodor”, 400158 Cluj-Napoca, Romania;
| | - Ioana Moroșan
- Faculty of Medicine, University of Medicine and Pharmacy “Iuliu Hatieganu”, 400349 Cluj-Napoca, Romania;
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Andreea Diana Kerezsi
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Carmen Ioana Mureșan
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Oana Lelia Pop
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
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