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Mu K, Kitts DD. Gallic acid mitigates intestinal inflammation and loss of tight junction protein expression using a 2D-Caco-2 and RAW 264.7 co-culture model. Arch Biochem Biophys 2024; 756:109978. [PMID: 38636693 DOI: 10.1016/j.abb.2024.109978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Accepted: 03/24/2024] [Indexed: 04/20/2024]
Abstract
A 2D-intestinal epithelial Caco-2/RAW 264.7 macrophage co-culture model was developed to demonstrated the relative efficacy of different phenolic acids to mitigate changes in Caco-2 epithelial cell redox state initiated both directly by autoxidation products, H2O2, and indirectly through cell communication events originating from cytokine stimulated macrophage. An inducer cocktail (lipopolysaccharide + interferon gamma) was used to activate RAW 264.7 cells in the 2D- Caco-2/RAW co-culture and intracellular changes in Caco-2 cell redox signaling occurred in response to positive changes (p < 0.05) in inflammatory biomarkers derived in macrophage that included IL-6, TNF-α, nitric oxide and peroxynitrite, respectively. Phenolic acids varied in relative capacity to reduce NF-κB (nuclear factor kappa-light-chain-enhancer of activated B cells) in cocktail inflamed induced macrophage. This response in addition to the relative predisposition of gallic acid (GA) to undergo autoxidation to generate H2O2 activity (p < 0.05), culminated in downstream cell signaling in Caco-2 nuclear factor erythroid 2-related factor (Nrf2) activity (increase 26.9 %), altered monolayer integrity (increase 33.7 %), and release of interleukin 8 (IL-8) (decrease 80.5 %) (p < 0.05). It can be concluded that the co-culture model described herein was useful to assess the importance of communication between cytokine stimulated macrophage and intestinal cells. Moreover, the relative unique efficacy of GA, compared to other phenolic acids tested to protect against activated macrophage induced changes related to intestinal dysfunction were particularly relevant to epithelial redox signaling, intestinal permeability and regulation of tight junction proteins. This study concludes that phenolic acids are not equal in the capacity to protect against intestinal cell dysfunction despite some indication of biological activity.
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Affiliation(s)
- Kaiwen Mu
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, V6T-1Z4, B.C, Canada
| | - David D Kitts
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, V6T-1Z4, B.C, Canada.
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Mu K, Kitts DD. Intestinal polyphenol antioxidant activity involves redox signaling mechanisms facilitated by aquaporin activity. Redox Biol 2023; 68:102948. [PMID: 37922763 PMCID: PMC10643476 DOI: 10.1016/j.redox.2023.102948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/07/2023] Open
Abstract
Ascertaining whether dietary polyphenols evoke an antioxidant or prooxidant activity, which translates to a functional role required to maintain intestinal cell homeostasis continues to be an active and controversial area of research for food chemists and biochemists alike. We have proposed that the paradoxical function of polyphenols to autoxidize to generate H2O2 is a required first step in the capacity of some plant phenolics to function as intracellular antioxidants. This is based on the fact that cell redox homeostasis is achieved by a balance between H2O2 formation and subsequent outcomes of antioxidant systems function. Maintaining optimal extracellular and intracellular H2O2 concentrations is required for cell survival, since low levels are important to upregulate endogenous antioxidant capacity; whereas, concentrations that go beyond homeostatic control typically result in an inflammatory response, growth arrest, or eventual cell death. Aquaporins (AQPs) are a family of water channel membrane proteins that facilitate cellular transportation of water and other small molecule-derived solutes, such as H2O2, in all organisms. In the intestine, AQPs act as gatekeepers to regulate intracellular uptake of H2O2, generated from extracellular polyphenol autoxidation, thus enabling an intracellular cell signaling responses to mitigate onset of oxidative stress and intestinal inflammation. In this review, we highlight the potential role of AQPs to control important underlying mechanisms that define downstream regulation of intestinal redox homeostasis, specifically. It has been established that polyphenols that undergo oxidation to the quinone form, resulting in subsequent adduction to a thiol group on Keap1-Nrf2 complex, trigger Nrf2 activation and a cascade of indirect intracellular antioxidant effects. Here, we propose a similar mechanism that involves H2O2 generated from specific dietary polyphenols with a predisposition to undergo autoxidation. The ultimate bioactivity is regulated and expressed by AQP membrane function and thus, by extension, represents expression of an intracellular antioxidant chemoprotection mechanism.
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Affiliation(s)
- Kaiwen Mu
- Food Science, Food Nutrition and Health Program. Faculty of Land and Food System, The University of British Columbia, 2205 East Mall, Vancouver, B.C, V6T 1Z4, Canada
| | - David D Kitts
- Food Science, Food Nutrition and Health Program. Faculty of Land and Food System, The University of British Columbia, 2205 East Mall, Vancouver, B.C, V6T 1Z4, Canada.
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Zhang HA, Pratap-Singh A, Kitts DD. Effect of pulsed light on curcumin chemical stability and antioxidant capacity. PLoS One 2023; 18:e0291000. [PMID: 37656767 PMCID: PMC10473471 DOI: 10.1371/journal.pone.0291000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Accepted: 08/19/2023] [Indexed: 09/03/2023] Open
Abstract
Curcumin is the major bioactive component in turmeric with potent antioxidant activity. Little is known about how pulsed light (PL) technology (an emerging non-thermal food processing technology relying on high intensity short duration flashes of light) can affect the chemical stability and antioxidant capacity of curcumin. This study found that PL treatment of fluence levels from 0 to 12.75 J/cm2 produced a fluence-dependent reduction in curcumin content. These results paralleled the production of a tentative curcumin dimer, identified as a potential photochemical transformation product. PL-treated curcumin at relatively higher fluence levels decreased chemical-based ORAC and ABTS antioxidant capacity, relative to control (P < 0.05). This contrasted the effect observed to increase coincidently both intracellular antioxidant capacity (e.g., DCFH-DA (P < 0.05)) and GSH/GSSG ratio (P < 0.05), respectively, in cultured differentiated Caco-2 cells. In conclusion, the application of PL on curcumin results in photochemical transformation reactions, such as dimerization, which in turn, can enhance biological antioxidant capacity in differentiated Caco-2 cells.
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Affiliation(s)
- Huiying Amelie Zhang
- Faculty of Land of Food Systems, Food Science, Food, Nutrition and Health, University of British Columbia, Vancouver, BC, Canada
| | - Anubhav Pratap-Singh
- Faculty of Land of Food Systems, Food Science, Food, Nutrition and Health, University of British Columbia, Vancouver, BC, Canada
| | - David D. Kitts
- Faculty of Land of Food Systems, Food Science, Food, Nutrition and Health, University of British Columbia, Vancouver, BC, Canada
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Mu K, Yao Y, Wang D, Kitts DD. Prooxidant capacity of phenolic acids defines antioxidant potential. Biochim Biophys Acta Gen Subj 2023; 1867:130371. [PMID: 37121280 DOI: 10.1016/j.bbagen.2023.130371] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/20/2023] [Accepted: 04/25/2023] [Indexed: 05/02/2023]
Abstract
Phenolic acids derived from vegetables, fruits and beverages are considered abundant sources of natural antioxidants consumed in the human diet. In addition to having well-known antioxidant activity, phenolic acids also exhibit pro-oxidant activity under selected conditions. We hypothesized that the availability of extracellular H2O2 derived from phenolic acid autoxidation will diffuse across cell membranes to participate as a messenger molecule to activate intracellular redox signaling in response to oxidative stress. We report on the relative activity of structurally different phenolic acids to generate specific changes in the extracellular - intracellular H2O2 flux that induces intracellular redox signaling corresponding to a function to reduce intracellular oxidative stress. HyPer-3 methodology was used to measure increases in intracellular H2O2 in differentiated Caco-2 intestinal cells in response to phenolic acid autoxidation and changes in extracellular H2O2 production. The potential for different phenolic acids to autoxidize and generate H2O2 was dependent on the structure and concentration of phenolic acid. Activation of nuclear factor erythroid 2-related factor (Nrf2) cell signaling was enhanced (p < 0.05) by phenolic acid induced H2O2 production, and mitigated when present along with catalase (p < 0.05), or, alternatively by blocking AQP3 function (p < 0.05) using DFP00173 as the AQP3 inhibitor. The relative capacity of phenolic acids to generate H2O2 on autoxidation was structure specific and corresponded to the level of Nrf2 cell signaling in differentiated Caco-2 epithelial cells. The Nrf2-Keap1 response paralleled the extent of reduced oxidative stress observed in differentiated Caco-2 cells determined by DCFH-DA.
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Affiliation(s)
- Kaiwen Mu
- Food Science, Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Yufeng Yao
- Laboratory of Bacterial Pathogenesis, Department of Microbiology and Immunology, Institutes of Medical Sciences, Shanghai Jiao Tong University School of Medicine, Shanghai, China; Department of Infectious Diseases, Shanghai Ruijin Hospital, Shanghai, China; Shanghai Key Laboratory of Emergency Prevention, Diagnosis and Treatment of Respiratory Infectious Diseases, Shanghai, China
| | - Danni Wang
- Laboratory of Bacterial Pathogenesis, Department of Microbiology and Immunology, Institutes of Medical Sciences, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - David D Kitts
- Food Science, Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
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Churchill M, Zawawi H, Elisia I, Seider M, Noseworthy R, Thompson A, Glenn AJ, Ramdath DD, O’Connor D, Darling P, Wolever T, Barre DE, Feig DS, Kitts DD, Grant SM. The Antioxidant Capacity of Breast Milk and Plasma of Women with or without Gestational Diabetes Mellitus. Antioxidants (Basel) 2023; 12:antiox12040842. [PMID: 37107217 PMCID: PMC10135328 DOI: 10.3390/antiox12040842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/24/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Women with gestational diabetes (GD) have reduced antioxidant capacity; however, the relationship between maternal diet, maternal biochemical capacity, breast milk concentration, and infant intake has not been adequately explored in the literature. An exploration of underlying mechanism(s) is warranted, particularly for nutrient antioxidants impacted by maternal intake. These nutrients may provide a means for modifying maternal and infant antioxidant capacity. Oxygen radical absorbance capacity (ORAC), alpha-tocopherol, ascorbic acid, and beta-carotene concentrations were measured in breast milk of women with and without GD. Plasma, three-day diet records, and breast milk were collected at 6 to 8 weeks postpartum. Student’s t-test was used to compare breast milk ORAC, nutrient antioxidant concentration and plasma ORAC between women with and without GD. Pearson correlations were used to determine associations among antioxidant concentrations in breast milk and dietary antioxidant intake. Breast milk antioxidant concentrations were associated with maternal intake of beta-carotene (r = 0.629, p = 0.005). Breast milk and plasma ORAC and antioxidant vitamin concentrations were not significantly different between GD and NG women. Breast milk ORAC associated with breast milk alpha-tocopherol for NG (r = 0.763, p = 0.010), but not GD women (r = 0.385, p = 0.35), and with breast milk ascorbic acid for GD (r = 0.722, p = 0.043) but not NG women (r = 0.141, p = 0.70; interaction p = 0.041). In GD participants, breast milk ORAC was significantly associated with plasma ORAC (r = 0.780, p = 0.039). ORAC and antioxidant vitamin concentrations in breast milk in women with GD were comparable to women with NG; however, the relationships between breast milk ORAC and vitamin concentrations differed in GD versus NG women for alpha-tocopherol and ascorbic acid.
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Kowalczewski PŁ, Pratap-Singh A, Kitts DD. Emerging Protein Sources for Food Production and Human Nutrition. Molecules 2023; 28:molecules28062676. [PMID: 36985648 PMCID: PMC10052881 DOI: 10.3390/molecules28062676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023] Open
Abstract
It is estimated that by 2050, the world’s population will be up to 9 billion [...]
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland
- Correspondence: (P.Ł.K.); (A.P.-S.)
| | - Anubhav Pratap-Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
- Correspondence: (P.Ł.K.); (A.P.-S.)
| | - David D. Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
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Mu K, Kitts DD. Hydrogen Peroxide Produced from Selective Phenolic Acids in Cell Culture Underlies Caco-2 Changes in Cell Proliferation Parameters. J Agric Food Chem 2023; 71:3022-3032. [PMID: 36748840 DOI: 10.1021/acs.jafc.2c08830] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The physicochemical property of phenolic acids to generate hydrogen peroxide (H2O2) in cell culture media has been underreported when describing multiple biological effects in vitro. Our aim was to focus on examining the relative capacity of four common phenolic acids widely consumed in the Western diet for autoxidation potential to generate H2O2 during in vitro culture. Furthermore, quantifying H2O2 derived from different phenolic acids cultured in Dulbecco's modified Eagle's medium (DMEM) was associated with changes in cell proliferation in non-differentiated human intestinal carcinoma cells. Results showed that the different percentage losses of phenolic acids, namely, caffeic (84.78 ± 1.51), chlorogenic (37.3 ± 0.38), ferulic (1.26 ± 0.78), and gallic (100%), paralleled a relative capacity to generate H2O2 when present in DMEM media for 24 h. The rate and total H2O2 generated was dependent on both phenolic acid type and concentration (p < 0.05). Gallic acid had the greatest capacity to generate H2O2 in culture without the presence of cells (p < 0.05). When cultured with non-differentiated Caco-2 cells, gallic acid evoked the greatest bioactivity that included cytotoxicity, anti-proliferation, apoptosis, and nuclear condensation, respectively (p < 0.05). Corresponding treatments with cells with phenolic acids in the presence of catalase confirmed that H2O2 generated from phenolic acid autoxidation was involved in cell proliferation and apoptosis.
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Affiliation(s)
- Kaiwen Mu
- Food Science, Food Nutrition and Health Program. Faculty of Land and Food Systems; The University of British Columbia, 2205 East Mall, Vancouver V6T 1Z4, British Columbia, Canada
| | - David D Kitts
- Food Science, Food Nutrition and Health Program. Faculty of Land and Food Systems; The University of British Columbia, 2205 East Mall, Vancouver V6T 1Z4, British Columbia, Canada
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Pratap-Singh A, Suwardi A, Mandal R, Pico J, Castellarin SD, Kitts DD, Singh A. Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers. Foods 2023; 12:foods12040684. [PMID: 36832759 PMCID: PMC9955924 DOI: 10.3390/foods12040684] [Citation(s) in RCA: 0] [Impact Index Per Article: 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: 12/29/2022] [Revised: 01/24/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023] Open
Abstract
Pulsed light (PL) is a novel, non-thermal technology being used to control the microbial spoilage of foods and beverages. Adverse sensory changes, commonly characterized as "lightstruck", can occur in beers when exposed to the UV portion of PL due to the formation of 3-methylbut-2-ene-1-thiol (3-MBT) upon the photodegradation of iso-α-acids. This study is the first to investigate the effect of different portions of the PL spectrum on UV-sensitive beers (light-colored blonde ale and dark-colored centennial red ale) using clear and bronze-tinted UV filters. PL treatments with its entire spectrum, including the ultraviolet portion of the spectrum, resulted in up to 4.2 and 2.4 log reductions of L. brevis in the blonde ale and centennial red ale beers, respectively, but also resulted in the formation of 3-MBT and small but significant changes in physicochemical properties including color, bitterness, pH, and total soluble solids. The application of UV filters effectively maintained 3-MBT below the limit of quantification but significantly reduced microbial deactivation to 1.2 and 1.0 log reductions of L. brevis at 8.9 J/cm2 fluence with a clear filter. Further optimization of the filter wavelengths is considered necessary to fully apply PL for beer processing and possibly other light-sensitive foods and beverages.
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Affiliation(s)
- Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
- Correspondence:
| | - Andrew Suwardi
- Food Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Ronit Mandal
- Food Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Joana Pico
- Wine Research Centre, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Simone D. Castellarin
- Wine Research Centre, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - David D. Kitts
- Food Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Anika Singh
- Natural Health and Food Products Research Group, Centre for Applied Research and Innovation (CARI), British Columbia Institute of Technology, 4355 Mathissi Pl, Burnaby, BC V5G 4S8, Canada
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Kitts DD, Pratap-Singh A, Singh A, Chen X, Wang S. A Risk-Benefit Analysis of First Nation's Traditional Smoked Fish Processing. Foods 2022; 12:foods12010111. [PMID: 36613327 PMCID: PMC9818569 DOI: 10.3390/foods12010111] [Citation(s) in RCA: 0] [Impact Index Per Article: 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: 11/12/2022] [Revised: 12/01/2022] [Accepted: 12/10/2022] [Indexed: 12/28/2022] Open
Abstract
First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using traditional smoke processing. High-molecular-weight polycyclic aromatic hydrocarbons (PAH) residues accounted for only 0.6% of the total PAH in traditionally fully smoked salmon, and Benzo(a)pyrene (B(a)P) was not detected in the FN smoked or commercial smoked fish, respectively. The antimicrobial activity of the solvent extracts derived from smoked fish towards Listeria innocua was very low but detectable. The practice of using full and half-smoked processing for fish reduced all of the fatty acid concentrations and also minimized the further loss of essential omega-3 fatty acids to a greater extent than non-smoked fish during storage (p < 0.05). This finding corresponded to lower (p < 0.05) lipid oxidation in smoked fish. We conclude that the benefits of reducing lipid oxidation and retaining essential fatty acids during storage, together with a potentially significant reduction in Listeria contamination, are notable benefits of traditional smoke processing. Although B(a)P was not detected in FN smoked fish, attention should be given to controlling the temperature and smoking period applied during this processing to minimize potential long-term risks associated with PAH exposure.
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Affiliation(s)
- David D. Kitts
- Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
- Correspondence: ; Tel.: +1-(604)-822-5560
| | - Anubhav Pratap-Singh
- Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Anika Singh
- NHP Research Group, Centre for Applied Research and Innovation (CARI), British Columbia Institute of Technology, Burnaby, BC V5G 458, Canada
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Siyun Wang
- Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
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Mu K, Kitts DD. Application of a HyPer-3 sensor to monitor intracellular H 2O 2 generation induced by phenolic acids in differentiated Caco-2 cells. Anal Biochem 2022; 659:114934. [PMID: 36206845 DOI: 10.1016/j.ab.2022.114934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/22/2022] [Accepted: 09/24/2022] [Indexed: 12/14/2022]
Abstract
Intestinal epithelial cells (IECs) are an important point of contact between dietary food components consumed and subsequent whole-body utilization for body maintenance and growth. Selective bioactive phenolic acids, widely present in fruits, vegetables and beverages can generate hydrogen peroxide (H2O2) and contribute to the cellular redox balance, hence influencing well-known cellular antioxidant and pro-oxidant mechanisms. Our findings have showed that increasing extracellular H2O2 resulted in associated changes in intracellular H2O2 levels in Caco-2 cells (p < 0.05) which was facilitated by activity of a family of water channel membrane proteins, termed aquaporins (AQPs). To demonstrate this, a HyPer-3 genetically encoded fluorescent H2O2 sensitive indicator was used to enable fluorescent real-time imaging of intracellular H2O2 levels as a measure of changes occurring in extracellular H2O2 in differentiated Caco-2 cells exposed to different phenolic acids. The use of confocal microscopy and flow cytometry, respectively, captured visualization and quantification of H2O2 uptake in differentiated Caco-2 cells. DFP00173, an aquaporin 3 (AQP3) inhibitor was effective at inhibiting the intracellular uptake of H2O2 and was sensitive to varied levels of H2O2 generated when different phenolic acids were added to the culture media. In summary, HyPer-3 was shown to be an effective technique to demonstrate relative capabilities of structurally different dietary phenolic acids that have potential to alter intestinal redox balance by changing intracellular H2O2, and either antioxidant or pro-oxidant activity, respectively.
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Affiliation(s)
- Kaiwen Mu
- Food Science, Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, B.C, V6T 1Z4, Canada.
| | - David D Kitts
- Food Science, Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, B.C, V6T 1Z4, Canada.
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Xing H, Mu K, Kitts DD, Yaylayan VA. Molecular Basis for the Simultaneous Enhancement of the Aroma-Generating Capacity and Bioactivity of Maillard Reaction Precursors through Mechanochemistry. J Agric Food Chem 2022; 70:13637-13650. [PMID: 36226926 DOI: 10.1021/acs.jafc.2c05644] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Ball milling at ambient temperatures can accelerate the formation and accumulation of early-stage Maillard reaction intermediates considered important precursors of aromas and antioxidants. In this study, using chemical and biological assays, we explored the potential of sequential milling and heating to enhance the antioxidant and aroma-generating capacity of Maillard model systems. Milling (30 Hz/30 min) followed by dry heating (90 °C/30 min) of glycine or lysine with glucose significantly increased not only the intensity of their aroma-active compounds as analyzed by headspace-gas chromatography/mass spectrometry (HS-GC/MS) but also their free radical scavenging capacity as assessed by 2,2'-azino-bis-(3-ethylbenzothiazoneline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays. This was attributed to the increased formation of redox-active endiol moieties and precursors of N,N-dialkyl-pyrazinium radical cation in the lysine system assessed by electrospray ionization-quadrupole time-of-flight/tandem mass spectrometry (ESI-QqTOF/MS/MS) analysis. The test samples also inhibited NO generation and cellular oxidative stress in RAW 264.7 murine macrophage cells, indicating size reduction induced by milling promoted paracellular absorption.
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Affiliation(s)
- Haoran Xing
- Department of Food Science & Agricultural Chemistry, McGill University, 21111 Lakeshore, Sainte Anne de Bellevue, Quebec, CanadaH9X 3V9
| | - Kaiwen Mu
- Food Science, Food, Nutrition, and Health Program, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia, CanadaV6T 1Z4
| | - David D Kitts
- Food Science, Food, Nutrition, and Health Program, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia, CanadaV6T 1Z4
| | - Varoujan A Yaylayan
- Department of Food Science & Agricultural Chemistry, McGill University, 21111 Lakeshore, Sainte Anne de Bellevue, Quebec, CanadaH9X 3V9
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Kitts DD. Antioxidant and Functional Activities of MRPs Derived from Different Sugar-Amino Acid Combinations and Reaction Conditions. Antioxidants (Basel) 2021; 10:1840. [PMID: 34829711 PMCID: PMC8615102 DOI: 10.3390/antiox10111840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/12/2021] [Accepted: 11/17/2021] [Indexed: 12/18/2022] Open
Abstract
The Maillard reaction (MR), or non-enzymatic browning, involves reducing sugars reacting with amino acids, peptides, or proteins when heated to produce an abundance of products that contribute to sensory, nutritional, and functional qualities of the food system. One example of an important functional quality of MR relates to antioxidant capacity, which has relevance to preserve food quality and also to extend a potential role that may promote gastrointestinal health. The addition of Alphacel (10%), a non-reactive polysaccharide, to MR reactants produced small significant (p < 0.05) reductions in yield of soluble Maillard reaction products (MRPs), sugar loss, and color change of products formed respectively, for reducing sugars. A similar effect was also noticed for different free-radical scavenging capacity (p < 0.05), using chemical (e.g., 2,2-diphenyl-1-picrylhydrazyl (DPPH)), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) assays. An inflamed Caco-2 cell model revealed nitric oxide (NO) inhibitory activity for Glu-amino acid MRPs, which contrasted the NO stimulatory activity obtained with Fru-amino acid MRPs, especially when glycine was used as the amino acid. Pre-treating Caco-2 cells with Fru-glycine MRPs protected against loss in trans-epithelial resistance (TEER) (p < 0.05) and reduced (p < 0.05) disruption of Caco-2 intestinal epithelial tight-junction (TJ) protein cells when exposed to 7.5% ethanol. A low molecular weight Fru-glycine (e.g., <1 kDa) fraction contributed to the protective effect, not observed with the corresponding high molecular weight MRP fraction. The presence of Alphacel had minimal effect on generating MRPs with relative modified protection against intestinal dysfunction in cultured Caco-2 cells. Rather, different types of sugar-amino acid combinations used to generate MRPs contributed more to mitigate injury in stress-induced Caco-2 cells. With the growing evidence that MRPs have a wide range of bioactive activities, this study concludes that specificity of substrate precursors that produce MRPs in heated foods is a critical factor for antioxidant and related cellular functions that represent a healthy gut.
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Affiliation(s)
- David D Kitts
- Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
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Mei S, Perumal M, Battino M, Kitts DD, Xiao J, Ma H, Chen X. Mangiferin: a review of dietary sources, absorption, metabolism, bioavailability, and safety. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34606395 DOI: 10.1080/10408398.2021.1983767] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Mangiferin is a potential candidate for use in nutraceutical and functional food applications due to its numerous bioactivities. However, the low bioavailability of mangiferin is a major limitation for establishing efficacy for use. This review describes current information on known food sources and factors that influence mangiferin contents, absorption, and metabolism features, and recent progress that has come from research efforts to increase the bioavailability of mangiferin. We also list patents that targeted to enhance mangiferin bioavailability. Mangifera indica L. is the major dietary source for mangiferin, a xanthone that varies widely in different parts of the plant and is influenced by many factors that involve plant propagation and post-harvest processing. Mangiferin absorption occurs mostly in the small intestine by passive diffusion with varying absorption capacities in different segments of the gastrointestinal tract. Recent research has led to the development of novel technologies to encapsulate mangiferin in nano/microparticle carrier systems as well as generate mangiferin derivatives to improve solubility and bioavailability. Preclinical studies reported that mangiferin < 2000 mg/kg is generally nontoxic. The safety and the increase in bioavailability are key limiting factors for developing successful applications for mangiferin as a nutritional dietary supplement or nutraceutical.
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Affiliation(s)
- Suhuan Mei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Manivel Perumal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Maurizio Battino
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.,Department of Clinical Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - David D Kitts
- Food, Nutrition, and Health, University of British Columbia, Vancouver, BC, Canada
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.,Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China.,International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
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14
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Shi Y, Singh A, Kitts DD, Pratap-Singh A. Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111927] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Smułek W, Siejak P, Fathordoobady F, Masewicz Ł, Guo Y, Jarzębska M, Kitts DD, Kowalczewski PŁ, Baranowska HM, Stangierski J, Szwajca A, Pratap-Singh A, Jarzębski M. Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil. Molecules 2021; 26:molecules26195856. [PMID: 34641403 PMCID: PMC8510466 DOI: 10.3390/molecules26195856] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [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: 07/02/2021] [Revised: 09/07/2021] [Accepted: 09/20/2021] [Indexed: 12/19/2022] Open
Abstract
The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box-Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b* color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.
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Affiliation(s)
- Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznań, Poland;
| | - Przemysław Siejak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
| | - Farahnaz Fathordoobady
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
| | - Yigong Guo
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
| | | | - David D. Kitts
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
| | - Jerzy Stangierski
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland;
| | - Anna Szwajca
- Department of Synthesis and Structure of Organic Compounds, Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland;
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
- Correspondence: (A.P.-S.); (M.J.)
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
- Correspondence: (A.P.-S.); (M.J.)
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16
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Singh A, Shi Y, Magreault P, Kitts DD, Jarzębski M, Siejak P, Pratap-Singh A. A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein. Molecules 2021; 26:4104. [PMID: 34279444 PMCID: PMC8271896 DOI: 10.3390/molecules26134104] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/29/2021] [Accepted: 07/02/2021] [Indexed: 11/16/2022] Open
Abstract
Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, allergen-free plant-protein sources need to be characterized. Herein, we demonstrate a rapid solid-phase-microextraction gas-chromatography/mass-spectrometry (SPME-GC/MS) technique for comparing the volatile aroma profile concentration of two different allergen-free plant-protein sources (brown rice and pea) and comparing them with soy protein. The extraction procedure consisted of making a 1:7 w/v aqueous plant protein slurry, and then absorbing the volatile compounds on an SPME fibre under agitation for 10 min at 40 °C, which was subsequently injected onto a GC column coupled to an MS system. Observed volatile concentrations were used in conjunction with odour threshold values to generate a Total Volatile Aroma Score for each protein sample. A total of 76 volatile compounds were identified. Aldehydes and furans were determined to be the most dominant volatiles present in the plant proteins. Both brown rice protein and pea protein contained 64% aldehydes and 18% furans, with minor contents of alcohols, ketones and other compounds. On the other hand, soy protein consisted of fewer aldehydes (46%), but a more significant proportion of furans (42%). However, in terms of total concentration, brown rice protein contained the highest intensity and number of volatile compounds. Based on the calculated odour activity values of the detected compounds, our study concludes that pea proteins could be used as a suitable alternative to soy proteins in applications for allergen-free vegan protein products without interfering with the taste or flavour of the product.
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Affiliation(s)
- Anika Singh
- Natural Health and Food Products Research Group, Centre for Applied Research & Innovation (CARI), British Columbia Institute of Technology, 4355 Mathissi Pl, Burnaby, BC V5G 4S8, Canada;
| | - Yuan Shi
- Food, Nutrition and Health, Faculty of Land & Food Systems, 2205 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Perrine Magreault
- Cursus Ingénieur Agroalimentaire, 65, Rue de Saint-Brieuc, CS 84215 Rennes, France;
| | - David D. Kitts
- Food, Nutrition and Health, Faculty of Land & Food Systems, 2205 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (M.J.); (P.S.)
| | - Przemysław Siejak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (M.J.); (P.S.)
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health, Faculty of Land & Food Systems, 2205 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
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17
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Lai MMC, Zhang HA, Kitts DD. Ginseng Prong Added to Broiler Diets Reduces Lipid Peroxidation in Refrigerated and Frozen Stored Poultry Meats. Molecules 2021; 26:molecules26134033. [PMID: 34279373 PMCID: PMC8271962 DOI: 10.3390/molecules26134033] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/24/2021] [Accepted: 06/26/2021] [Indexed: 11/20/2022] Open
Abstract
Fatty acid content and lipid oxidation products were compared in chicken breast and leg meats derived from birds fed on animal-fat- and vegetable-oil-based diets, supplemented with ginseng prong powder. The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months. Results showed that initial lipid hydroperoxide concentrations increased in both breast and leg meat within the first week of refrigerated storage and also was ongoing during the first three to four months of frozen storage. A higher (p < 0.05) PUFA content in leg meat, especially in broilers fed a vegetable-oil-blended diet, corresponded to greater tendency for generation of primary lipid oxidation products after refrigerated and frozen storage (p < 0.05). The inclusion of powdered ginseng prong in broiler diets significantly inhibited (p < 0.05) secondary lipid oxidation products (e.g., malonaldehyde [MDA]) formation in both stored leg and breast meat, compared to controls. Significant interactions (p < 0.05) were obtained for storage time and inclusion of ginseng against production of primary and secondary lipid oxidation in broiler breast and leg meats from broilers fed PUFA-containing diets. We conclude that including ginseng prong in broiler growing diets represents a viable strategy to control lipid oxidation in refrigerated/cold-stored meat products.
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18
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Zhang HA, Kitts DD. Turmeric and its bioactive constituents trigger cell signaling mechanisms that protect against diabetes and cardiovascular diseases. Mol Cell Biochem 2021; 476:3785-3814. [PMID: 34106380 PMCID: PMC8187459 DOI: 10.1007/s11010-021-04201-6] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Accepted: 05/27/2021] [Indexed: 01/22/2023]
Abstract
Turmeric, the rhizome of Curcuma longa plant belonging to the ginger family Zingiberaceae, has a history in Ayurvedic and traditional Chinese medicine for treatment of chronic diseases, including metabolic and cardiovascular diseases (CVD). This parallels a prevalence of age- and lifestyle-related diseases, especially CVD and type 2 diabetes (T2D), and associated mortality which has occurred in recent decades. While the chemical composition of turmeric is complex, curcuminoids and essential oils are known as two major groups that display bioactive properties. Curcumin, the most predominant curcuminoid, can modulate several cell signaling pathways involved in the etiology and pathogenesis of CVD, T2D, and related morbidities. Lesser bioactivities have been reported from other curcuminoids and essential oils. This review examines the chemical compositions of turmeric, and related bioactive constituents. A focus was placed on the cellular and molecular mechanisms that underlie the protective effects of turmeric and turmeric-derived compounds against diabetes and CVD, compiled from the findings obtained with cell-based and animal models. Evidence from clinical trials is also presented to identify potential preventative and therapeutic efficacies. Clinical studies with longer intervention durations and specific endpoints for assessing health outcomes are warranted in order to fully evaluate the long-term protective efficacy of turmeric.
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Affiliation(s)
- Huiying Amelie Zhang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, Canada
| | - David D Kitts
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, Canada.
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19
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Fathordoobady F, Sannikova N, Guo Y, Singh A, Kitts DD, Pratap-Singh A. Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications. Sci Rep 2021; 11:72. [PMID: 33420136 PMCID: PMC7794282 DOI: 10.1038/s41598-020-79161-w] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 11/30/2020] [Indexed: 01/13/2023] Open
Abstract
Emerging formulation technologies aimed to produce nanoemulsions with improved characteristics, such as stability are attractive endeavors; however, comparisons between competing technologies are lacking. In this study, two formulation techniques that employed ultrasound and microfluidic approaches, respectively, were examined for relative capacity to produce serviceable oil in water nanoemulsions, based on hempseed oil (HSO). The ultrasound method reached > 99.5% entrapment efficiency with nanoemulsions that had an average droplet size (Z-Ave) < 180 nm and polydispersity index (PDI) of 0.15 ± 0.04. Surfactant concentration (% w/v) was found to be a significant factor (p < 0.05) controlling the Z-Ave, PDI and zeta potential of these nanoparticles. On the other hand, the microfluidic approach produced smaller particles compared to ultrasonication, with good stability observed during storage at room temperature. The Z-Ave of < 62.0 nm was achieved for microfluidic nanoemulsions by adjusting the aqueous : organic flow rate ratio and total flow rate at 4:1 and 12 mL/min, respectively. Further analyses including a morphology examination, a simulated gastrointestinal release behavior study, transepithelial transport evaluations and a toxicity test, using a Caco2-cell model, were performed to assess the functionality of the prepared formulations. The results of this study conclude that both approaches of ultrasound and microfluidics have the capability to prepare an HSO-nanoemulsion formulation, with acceptable characteristics and stability for oral delivery applications.
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Affiliation(s)
- Farahnaz Fathordoobady
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | | | - Yigong Guo
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Anika Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - David D Kitts
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada.
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20
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Caballero K, Mandal R, Pratap-Singh A, Kitts DD, Ball RO, Pencharz PB, Courtney-Martin G, Elango R. Lysine Bioavailability in School-Age Children Consuming Rice Is Reduced by Starch Retrogradation. J Nutr 2020; 150:3208-3215. [PMID: 33025006 DOI: 10.1093/jn/nxaa276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 07/07/2020] [Accepted: 08/17/2020] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Rice is one of the most commonly consumed cereal grains and is part of staple diets in the majority of the world. However, it is regarded as an incomplete protein, with lysine being a limiting amino acid. OBJECTIVES Our objectives were to determine the bioavailability of lysine in school-age children consuming cooked white rice and to assess the effect of rice starch retrogradation. METHODS Bioavailability or metabolic availability (MA) of lysine was determined using the indicator amino acid oxidation (IAAO) method in a repeated-measures design. Six healthy school-age children (3 boys, 3 girls) with a mean ± SD age of 6.8 ± 0.98 y randomly received 4 crystalline l-lysine intakes (2, 6, 10, 14 mg · kg-1 · d-1), and 5 rice intakes to provide lysine at 8, 11, or 14 mg · kg-1 · d-1. The 14 mg · kg-1 · d-1 intakes were measured twice as warm rice and once as cold rice (to assess the impact of starch retrogradation on MA). Diets provided protein at 1.5 g · kg-1 · d-1 and calories at 1.7 times the participant's measured resting energy requirement, and were isonitrogenous. Breath samples were collected at baseline and during an isotopic steady state for 13C enrichment measurement. The MA of lysine from rice was determined by comparing the IAAO response of rice with l-lysine using the slope-ratio and single intake methods. Starch retrogradation was characterized using differential scanning calorimetry. RESULTS MA of lysine in warm rice measured in school-age children was 97.5% and was similar to a repeated rice study (97.1%) within the same study population. MA of lysine was reduced significantly (P < 0.05) to 86.1% when the cooked rice was consumed cold, which corresponded to detectable starch retrogradation. CONCLUSIONS To our knowledge, this is the first study to measure the MA of lysine from rice in school-age children. Although the bioavailability of lysine from rice is high, it can be reduced by retrogradation of its starch component.This trial was registered at clinicaltrials.gov as NCT04135040.
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Affiliation(s)
- Katia Caballero
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada.,BC Children's Hospital Research Institute, Vancouver, British Columbia, Canada
| | - Ronit Mandal
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - David D Kitts
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Ronald O Ball
- Department of Agricultural, Food, and Nutritional Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Paul B Pencharz
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada
| | | | - Rajavel Elango
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada.,BC Children's Hospital Research Institute, Vancouver, British Columbia, Canada.,Department of Pediatrics, University of British Columbia, Vancouver, British Columbia, Canada.,School of Population and Public Health, University of British Columbia, Vancouver, British Columbia, Canada
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Kopeć A, Zawistowski J, Kitts DD. Benefits of Anthocyanin-Rich Black Rice Fraction and Wood Sterols to Control Plasma and Tissue Lipid Concentrations in Wistar Kyoto Rats Fed an Atherogenic Diet. Molecules 2020; 25:E5363. [PMID: 33212852 PMCID: PMC7698440 DOI: 10.3390/molecules25225363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 11/14/2020] [Accepted: 11/15/2020] [Indexed: 01/27/2023] Open
Abstract
Background: This study reports on the relative effects of administrating a cyanidin-3-O-glucoside-rich black rice fraction (BRF), a standardized wood sterol mixture (WS), and a combination of both to lower plasma and target tissue lipid concentrations in Wistar Kyoto (WKY) rats fed atherogenic diets. Methods: Male WKY (n = 40) rats were randomly divided into five groups, which included a nonatherogenic control diet and atherogenic diets that included a positive control and atherogenic diets supplemented with BRF or WS, respectively, and a combination of both BRF + WS. Plasma and target tissue liver, heart and aorta cholesterol, and triacylglycerides (TAG) content were also measured. Results: Rats fed atherogenic diets exhibited elevated hyperlipidemia compared to counterparts fed nonatherogenic diets (p < 0.001); this effect was mitigated by supplementing the atherogenic diets with BRF and WS, respectively (p < 0.05). Combining BRF with WS to enrich the supplement lowered cholesterol similar to the WS effect (p < 0.05) and lowered TAG characteristic to the BRF effect (p < 0.05). Conclusions: Rats fed diets containing BRF or WS effectively mitigate the hypercholesterolemia and elevated TAG induced by feeding an atherogenic diet. The benefit of adding BRF + WS together is relevant to the lipid parameter measured and is target tissue-specific.
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Affiliation(s)
- Aneta Kopeć
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 31-149 Kraków, Poland;
| | - Jerzy Zawistowski
- Faculty of Land and Food Systems, University of British Columbia 209-2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
| | - David D. Kitts
- Faculty of Land and Food Systems, University of British Columbia 209-2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
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Singh A, Gu Y, Castellarin SD, Kitts DD, Pratap-Singh A. Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace. Foods 2020; 9:foods9111599. [PMID: 33153235 PMCID: PMC7693314 DOI: 10.3390/foods9111599] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/29/2020] [Accepted: 10/29/2020] [Indexed: 12/02/2022] Open
Abstract
This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the addition of BPP. BPP incorporated into corn and green bean starch films showed increased light barrier properties, indicating a beneficial effect to prevent UV radiation-induced food deterioration. Film thickness and transparency were not primarily affected by changing the starch type or the BPP concentration, although the corn starch films were the most transparent. Furthermore, all films maintained structural integrity and had a high tensile strength. The water vapor transmission rate of all the films was found to be greater than conventional polyethylene films. The average solubility of all the films made from different starch types was between 24 and 37%, which indicates the usability of these films for packaging, specifically for low to intermediate moisture foods. There were no statistical differences in Differential Scanning Calorimetry parameters with changes in the starch type and pomace levels. Migration assays showed a greater release of the active compounds from BPP into acetic acid medium (aqueous food simulant) than ethanol medium (fatty food simulant). The incorporation of BPP into starch-chitosan films resulted in the improvement of film performance, thereby suggesting the potential for applying BPP into starch-based films for active packaging.
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Affiliation(s)
- Anika Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (A.S.); (Y.G.); (D.D.K.)
| | - Yixin Gu
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (A.S.); (Y.G.); (D.D.K.)
| | - Simone D. Castellarin
- Wine Research Centre, Faculty of Land and Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - David D. Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (A.S.); (Y.G.); (D.D.K.)
| | - Anubhav Pratap-Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (A.S.); (Y.G.); (D.D.K.)
- Correspondence:
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Zhang H, Nakamura S, Kitts DD. Antioxidant Properties of Casein Phosphopeptides (CPP) and Maillard-Type Conjugated Products. Antioxidants (Basel) 2020; 9:E648. [PMID: 32707948 PMCID: PMC7464099 DOI: 10.3390/antiox9080648] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/10/2020] [Accepted: 07/16/2020] [Indexed: 12/21/2022] Open
Abstract
A casein phosphopeptide (CPP) fraction derived from tryptic hydrolysis of bovine casein was evaluated for antioxidant activity. Conjugations or mixtures of CPP with polysaccharide, galactomannan (Gal), or xyloglucan (Xyl) were prepared to evaluate potential enhancement of CPP antioxidant activity. The effect of calcium was also investigated. The CPP preparation alone was effective at scavenging hydroxyl radicals and sequestering Fe2+ to protect against Fenton reaction-induced deoxyribose oxidation in non-site-specific (up 63.3% inhibition) and site-specific (up 32.1% inhibition) binding assays, respectively. CPP also effectively quenched 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS•+) to an extent of 67.6% scavenging in an aqueous system. In a soybean lecithin liposome system, CPP exhibited effective protection against peroxyl radical-induced liposomal peroxidation (38.3% of control in terms of rate of propagation). Conjugating CPP with Gal or Xyl polysaccharides using Maillard reaction conditions significantly reduced activity in the Fenton reaction-deoxyribose assays, while exhibiting no effect on the antioxidant activity of native CPP in both the ABTS and liposome assays, respectively. These results represent comparative antioxidant capacity of the native CPP and associated conjugates in phases that varied in relative hydrophilic and hydrophobic character. We conclude that CPP has the potential to act as both a primary and secondary antioxidant by displaying transition metal ion sequestering activity and free radical quenching activity. Improvements in antioxidant activity of CPP by Maillard-type conjugation with Xyl or Gal were relatively small and model-specific.
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Affiliation(s)
- Huiying Zhang
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, the University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Soichiro Nakamura
- Department of Agriculture, Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowamura, Kamiina, Nagano 399-4598, Japan;
| | - David D. Kitts
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, the University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
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Pratap Singh A, Fathordoobady F, Guo Y, Singh A, Kitts DD. Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oil. Sci Rep 2020; 10:10567. [PMID: 32601363 PMCID: PMC7324387 DOI: 10.1038/s41598-020-67267-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Accepted: 06/05/2020] [Indexed: 12/13/2022] Open
Abstract
The seed of the hemp plant (Cannabis sativa L.) has been revered as a nutritional resource in Old World Cultures. This has been confirmed by contemporary science wherein hempseed oil (HSO) was found to exhibit a desirable ratio of omega-6 and omega-3 polyunsaturated fatty acids (PUFAs) considered optimal for human nutrition. HSO also contains gamma-linoleic acid (GLA) and non-psychoactive cannabinoids, which further contribute to its’ potential bioactive properties. Herein, we present the kinetics of the thermal stability of these nutraceutical compounds in HSO, in the presence of various antioxidants (e.g. butylated hydroxytoluene, alpha-tocopherol, and ascorbyl palmitate). We focussed on oxidative changes in fatty acid profile and acidic cannabinoid stability when HSO was heated at different temperatures (25 °C to 85 °C) for upto 24 h. The fatty acid composition was evaluated using both GC/MS and 1H-NMR, and the cannabinoids profile of HSO was obtained using both HPLC-UV and HPLC/MS methods. The predicted half-life (DT50) for omega-6 and omega-3 PUFAs in HSO at 25 °C was about 3 and 5 days, respectively; while that at 85 °C was about 7 and 5 hours respectively, with respective activation energies (Ea) being 54.78 ± 2.36 and 45.02 ± 2.87 kJ/mol. Analysis of the conjugated diene hydroperoxides (CDH) and p-Anisidine value (p-AV) revealed that the addition of antioxidants significantly (p < 0.05) limited lipid peroxidation of HSO in samples incubated at 25–85 °C for 24 h. Antioxidants reduced the degradation constant (k) of PUFAs in HSO by upto 79%. This corresponded to a significant (p < 0.05) increase in color stability and pigment retention (chlorophyll a, chlorophyll b and carotenoids) of heated HSO. Regarding the decarboxylation kinetics of cannabidiolic acid (CBDA) in HSO, at both 70 °C and 85 °C, CBDA decarboxylation led to predominantly cannabidiol (CBD) production. The half-life of CBDA decarboxylation (originally 4 days) could be increased to about 17 days using tocopherol as an antioxidant. We propose that determining acidic cannabinoids decarboxylation kinetics is a useful marker to measure the shelf-life of HSO. The results from the study will be useful for researchers looking into the thermal treatment of hempseed oil as a functional food product, and those interested in the decarboxylation kinetics of the acidic cannabinoids.
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Affiliation(s)
- Anubhav Pratap Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems. The University of British Columbia, 2205 East Mall., Vancouver, BC, V6T 1Z4, Canada.
| | - Farahnaz Fathordoobady
- Food, Nutrition, and Health, Faculty of Land & Food Systems. The University of British Columbia, 2205 East Mall., Vancouver, BC, V6T 1Z4, Canada
| | - Yigong Guo
- Food, Nutrition, and Health, Faculty of Land & Food Systems. The University of British Columbia, 2205 East Mall., Vancouver, BC, V6T 1Z4, Canada
| | - Anika Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems. The University of British Columbia, 2205 East Mall., Vancouver, BC, V6T 1Z4, Canada
| | - David D Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems. The University of British Columbia, 2205 East Mall., Vancouver, BC, V6T 1Z4, Canada
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Jarzębski M, Siejak P, Smułek W, Fathordoobady F, Guo Y, Pawlicz J, Trzeciak T, Kowalczewski PŁ, Kitts DD, Singh A, Pratap Singh A. Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System. Molecules 2020; 25:E2696. [PMID: 32532010 PMCID: PMC7321345 DOI: 10.3390/molecules25112696] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 06/04/2020] [Accepted: 06/08/2020] [Indexed: 01/26/2023] Open
Abstract
In this study, two saponins-rich plant extracts, viz. Saponaria officinalis and Quillaja saponaria, were used as surfactants in an oil-in-water (O/W) emulsion based on hempseed oil (HSO). This study focused on a low oil phase content of 2% v/v HSO to investigate stable emulsion systems under minimum oil phase conditions. Emulsion stability was characterized by the emulsification index (EI), centrifugation tests, droplet size distribution as well as microscopic imaging. The smallest droplets recorded by dynamic light scattering (droplets size v. number), one day after the preparation of the emulsion, were around 50-120 nm depending the on use of Saponaria and Quillaja as a surfactant and corresponding to critical micelle concentration (CMC) in the range 0-2 g/L. The surface and interfacial tension of the emulsion components were studied as well. The effect of emulsions on environmental bacteria strains was also investigated. It was observed that emulsions with Saponaria officinalis extract exhibited slight toxic activity (the cell metabolic activity reduced to 80%), in contrast to Quillaja emulsion, which induced Pseudomonas fluorescens ATCC 17400 growth. The highest-stability samples were those with doubled CMC concentration. The presented results demonstrate a possible use of oil emulsions based on plant extract rich in saponins for the food industry, biomedical and cosmetics applications, and nanoemulsion preparations.
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Affiliation(s)
- Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (M.J.); (P.S.)
| | - Przemysław Siejak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (M.J.); (P.S.)
| | - Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznan, Poland
| | - Farahnaz Fathordoobady
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Yigong Guo
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Jarosław Pawlicz
- Department of Orthopedics and Traumatology, Poznan University of Medical Sciences, 28 Czerwca 1956 135/147, 61-545 Poznań, Poland; (J.P.); (T.T.)
| | - Tomasz Trzeciak
- Department of Orthopedics and Traumatology, Poznan University of Medical Sciences, 28 Czerwca 1956 135/147, 61-545 Poznań, Poland; (J.P.); (T.T.)
| | - Przemysław Łukasz Kowalczewski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - David D. Kitts
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Anika Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Anubhav Pratap Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
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26
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Wang YF, Bellissimo N, Kitts DD, O'Brien HT, David Ma WL, Suh M, Luhovyy B, DiAngelo C, Pasut L, Marsden S, Chung M, Gurcan A. Knowledge and Perceptions of Carbohydrates among Nutrition-Major and Nutrition-Elective Undergraduate Students in Canada. J Am Coll Nutr 2020; 40:164-171. [PMID: 32297831 DOI: 10.1080/07315724.2020.1750503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Objective: The purpose of the study was to assess knowledge and perceptions related to carbohydrates, including sugars, among Canadian nutrition-major undergraduates compared to those enrolled in elective nutrition courses (i.e., "nutrition-elective students").Methods: Cross-sectional surveys were distributed during class time at eight Canadian universities, which included 32 questions on demographics, knowledge and perceptions of carbohydrates and sugars. Descriptive analyses were performed. Differences between groups were tested by Chi-squared statistics.Results: A total of 1207 students (60% nutrition-majors) participated in the survey (January 2016-February 2017). Internet-based sources accounted for one-third of the sources where students obtained nutrition information. About 61% of internet-bases sources were "online" or "website" with no qualifiers, and about a quarter was from social media. A higher percentage of nutrition-majors correctly answered knowledge questions of carbohydrates compared with nutrition-elective students (p < 0.01); no difference was observed for sugars-related knowledge questions. The perceptions of sugars were generally negative and did not differ between groups.Conclusions: Several knowledge gaps and common perceptions on topics related to carbohydrates and sugars were identified; nutrition-major students performed better than nutrition-elective students on carbohydrate knowledge questions, but not sugars. These results highlight the importance of identifying methods to help students bridge knowledge gaps and develop skills to critically evaluate nutrition information from various resources and challenge personal biases.
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Affiliation(s)
- Ye Flora Wang
- Nutrition Information Service, Canadian Sugar Institute, Toronto, Ontario, Canada
| | - Nick Bellissimo
- School of Nutrition, Ryerson University, Toronto, Ontario, Canada
| | - David D Kitts
- Food Science, Food, Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada
| | | | - W L David Ma
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Miyoung Suh
- Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Bohdan Luhovyy
- Applied Human Nutrition, Mount Saint Vincent University, Halifax, Nova Scotia, Canada
| | - Chiara DiAngelo
- Nutrition Information Service, Canadian Sugar Institute, Toronto, Ontario, Canada
| | - Laura Pasut
- Nutrition Information Service, Canadian Sugar Institute, Toronto, Ontario, Canada.,NutriData Consulting Service, Toronto, Ontario, Canada
| | - Sandra Marsden
- Nutrition Information Service, Canadian Sugar Institute, Toronto, Ontario, Canada
| | - Mei Chung
- School of Medicine, Tufts University, Boston, Massachusetts, USA
| | - Anil Gurcan
- School of Medicine, Tufts University, Boston, Massachusetts, USA
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27
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Beetch M, Harandi-Zadeh S, Shen K, Lubecka K, Kitts DD, O'Hagan HM, Stefanska B. Dietary antioxidants remodel DNA methylation patterns in chronic disease. Br J Pharmacol 2019; 177:1382-1408. [PMID: 31626338 DOI: 10.1111/bph.14888] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 09/19/2019] [Accepted: 09/23/2019] [Indexed: 12/14/2022] Open
Abstract
Chronic diseases account for over 60% of all deaths worldwide according to the World Health Organization reports. Majority of cases are triggered by environmental exposures that lead to aberrant changes in the epigenome, specifically, the DNA methylation patterns. These changes result in altered expression of gene networks and activity of signalling pathways. Dietary antioxidants, including catechins, flavonoids, anthocyanins, stilbenes and carotenoids, demonstrate benefits in the prevention and/or support of therapy in chronic diseases. This review provides a comprehensive discussion of potential epigenetic mechanisms of antioxidant compounds in reversing altered patterns of DNA methylation in chronic disease. Antioxidants remodel the DNA methylation patterns through multiple mechanisms, including regulation of epigenetic enzymes and chromatin remodelling complexes. These effects can further contribute to antioxidant properties of the compounds. On the other hand, decrease in oxidative stress itself can impact DNA methylation delivering additional link between antioxidant mechanisms and epigenetic effects of the compounds. LINKED ARTICLES: This article is part of a themed section on The Pharmacology of Nutraceuticals. To view the other articles in this section visit http://onlinelibrary.wiley.com/doi/10.1111/bph.v177.6/issuetoc.
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Affiliation(s)
- Megan Beetch
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Sadaf Harandi-Zadeh
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Kate Shen
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Katarzyna Lubecka
- Department of Biomedical Chemistry, Medical University of Lodz, Lodz, Poland
| | - David D Kitts
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Heather M O'Hagan
- Cell, Molecular and Cancer Biology, Medical Sciences, Indiana University School of Medicine, Bloomington, Indiana, USA
| | - Barbara Stefanska
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
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28
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Kitts DD, Singh A, Fathordoobady F, Doi B, Pratap Singh A. Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega-3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils. J Food Sci 2019; 84:3147-3155. [PMID: 31599978 DOI: 10.1111/1750-3841.14817] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 08/02/2019] [Accepted: 08/21/2019] [Indexed: 01/14/2023]
Abstract
Oxidative stability of hempseed and soybean oils, was evaluated after heating at 180 °C, followed by a subsequent 14-day storage at 38 °C. Natural plant extracts (Rosemary, Sage, and Thyme) were added to oils, to evaluate the carry-over stabilizing potential. Heated oils exhibited a relatively faster (P < 0.05) onset of lipid oxidation, as depicted by the analysis of the peroxides and aldehydes formed during the lipid oxidation process, with hempseed oil being more susceptible to lipid oxidation than soybean oil. There were notable losses in ω-3 PUFA and ω-6-GLA during storage of heat treated hempseed oil (P < 0.05). Moreover, peroxide values measured from hempseed oil remained low after high-temperature heating but progressed at a relatively greater rate than that observed in soybean during storage (P < 0.05). The addition of different plant extracts to oils did not prevent oxidation due to heating, but effectively inhibited the generation of hydroperoxides during subsequent storage (P < 0.05). This stabilizing effect was attributed to retention of tocopherols, in particular, γ-tocopherol. PRACTICAL APPLICATION: This research demonstrates the use of plant extracts like rosemary, sage and thyme, for improving the shelf-life and nutritional stability of hempseed and soybean oil. We demonstrate the deterioration of fatty acid profiles and vitamin E levels in the oil on heating and subsequent storage, and show the efficacy of using plant extracts in slowing down these deteriorations. This research will be applicable in food industries using or producing oils for use in food during cooking, and also as dressing on already processed food products.
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Affiliation(s)
- David D Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The Univ. of British Columbia, 2205 East Mall., Vancouver, BC - V6T 1Z4, Canada
| | - Anika Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The Univ. of British Columbia, 2205 East Mall., Vancouver, BC - V6T 1Z4, Canada
| | - Farahnaz Fathordoobady
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The Univ. of British Columbia, 2205 East Mall., Vancouver, BC - V6T 1Z4, Canada
| | - Brenda Doi
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The Univ. of British Columbia, 2205 East Mall., Vancouver, BC - V6T 1Z4, Canada
| | - Anubhav Pratap Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The Univ. of British Columbia, 2205 East Mall., Vancouver, BC - V6T 1Z4, Canada
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29
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Fathordoobady F, Singh A, Kitts DD, Pratap Singh A. Hemp (Cannabis Sativa L.) Extract: Anti-Microbial Properties, Methods of Extraction, and Potential Oral Delivery. Food Reviews International 2019. [DOI: 10.1080/87559129.2019.1600539] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Farahnaz Fathordoobady
- Faculty of Land & Food System, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Anika Singh
- Faculty of Land & Food System, The University of British Columbia, Vancouver, British Columbia, Canada
| | - David D. Kitts
- Faculty of Land & Food System, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Anubhav Pratap Singh
- Faculty of Land & Food System, The University of British Columbia, Vancouver, British Columbia, Canada
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30
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Mu K, Yu S, Kitts DD. The Role of Nitric Oxide in Regulating Intestinal Redox Status and Intestinal Epithelial Cell Functionality. Int J Mol Sci 2019; 20:E1755. [PMID: 30970667 PMCID: PMC6479862 DOI: 10.3390/ijms20071755] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 03/29/2019] [Accepted: 04/03/2019] [Indexed: 12/11/2022] Open
Abstract
Important functions of intestinal epithelial cells (IECs) include enabling nutrient absorption to occur passively and acting as a defense barrier against potential xenobiotic components and pathogens. A compromise to IEC function can result in the translocation of bacteria, toxins, and allergens that lead to the onset of disease. Thus, the maintenance and optimal function of IECs are critically important to ensure health. Endogenous biosynthesis of nitric oxide (NO) regulates IEC functionality both directly, through free radical activity, and indirectly through cell signaling mechanisms that impact tight junction protein expression. In this paper, we review the current knowledge on factors that regulate inducible nitric oxide synthase (iNOS) and the subsequent roles that NO has on maintaining IECs' intestinal epithelial barrier structure, functions, and associated mechanisms of action. We also summarize important findings on the effects of bioactive dietary food components that interact with NO production and affect downstream intestinal epithelium integrity.
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Affiliation(s)
- Kaiwen Mu
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
| | - Shengwu Yu
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
| | - David D Kitts
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
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31
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Landymore C, Durance TD, Singh A, Singh AP, Kitts DD. Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica). Food Res Int 2019; 119:276-282. [PMID: 30884657 DOI: 10.1016/j.foodres.2018.12.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 11/28/2018] [Accepted: 12/01/2018] [Indexed: 11/19/2022]
Abstract
Krill, (Euphausia pacifica) contains a high protein content (>15.4%) and an estimated biological value higher than many animal protein sources. Thus it is considered to be an important source of high-quality protein. However, commercial processing of krill is limited due to problems such as presence of hydrolytic enzymes (proteases, carboxypeptidases, nucleases, and phospholipases), and its small size. These enzymes are released immediately upon krill harvesting, resulting in autolysis, and rapid spoilage. Herein we compared different dehydration methods of krill on its protein quality. We processed Krill using air-drying (AD), vacuum microwave drying at low temperature (VD) and freeze-drying (FD), and also treated krill with chitinase prior to drying (HZ). AD-processed krill displayed the lowest in-vitro digestibility (P < 0.05) along with low apparent in-vivo protein digestibility compared to VD and FD, respectively. This result corresponded to lower available lysine in AD dried krill (5.6 mg/100 mg protein) compared to VD (8.5 mg Lysine /100 mg protein), FD (8.5 mg/100 mg protein), and HZ (8.9 mg/100 mg protein). Using a two-week metabolic study with rats, we found that apparent urinary nitrogen losses and net protein utilization were low in krill, compared to a casein control. The addition of chitinase to krill prior to drying significantly increased protein quality measures. A high fluoride concentration was also detected in dehydrated krill, irrespective of the drying method. It is expected that the fluoride content of krill is an additional factor that will affect protein utilization.
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Affiliation(s)
- Corrie Landymore
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Timothy D Durance
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Anika Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Anubhav Pratap Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - David D Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
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32
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Singh A, Kitts DD. In Vitro Bioaccessibility of Tart Cherry Anthocyanins in a Health Supplement Mix Containing Mineral Clay. J Food Sci 2019; 84:475-480. [PMID: 30706481 DOI: 10.1111/1750-3841.14455] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 01/02/2019] [Accepted: 01/07/2019] [Indexed: 11/27/2022]
Abstract
The study reports on the in vitro bioaccessibility of anthocyanins present in tart cherry extracts formulated with a mineral clay to produce a novel natural health product. Results show that tart cherry anthocyanins are stable and bioaccessible after gastric digestion but were largely transformed or degraded (>70%) after duodenal digestion. This contrasted the fact that total antioxidant capacity of tart cherry extract using oxygen radical absorbance capacity assay increased almost two-fold after GI digestion. There was no significant difference between anthocyanin recovery when present the mineral clay formulation, compared to control, thus the presence of the cationic-based mineral clay was not a factor in reducing anthocyanin bioaccessibility, or increasing antioxidant capacity. In vitro digestion of foods or natural health products should be included in protocols that aim to assess overall bioaccessibility and bioactivity of those anthocyanins present in tart cherry. PRACTICAL APPLICATION: This research investigates the impact of having a mineral clay-based matrix on bioaccessiblity of tart cherry anthocyanins. This study describes the anthocyanin composition of tart cherry and the effect of cations present in mineral clay on final total bioavailability following in vitro simulation of human gastrointestinal digestion.
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Affiliation(s)
- Anika Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, Univ. of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - David D Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems, Univ. of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
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33
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Chen X, Kitts DD, Ji D, Ding J. Free radical scavenging activities of phytochemical mixtures and aqueous methanolic extracts recovered from processed coffee leaves. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14099] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Xiumin Chen
- Department of Food Science and Engineering School of Food and Biological Engineering Jiangsu University # 301 Xuefu Road Jingkou District Zhenjiang Jiangsu Province 212013 China
| | - David D. Kitts
- Food, Nutrition, and Health University of British Columbia 2205 East Mall Vancouver BC V6T 1Z4 Canada
| | - Dayi Ji
- Department of Food Science and Engineering School of Food and Biological Engineering Jiangsu University # 301 Xuefu Road Jingkou District Zhenjiang Jiangsu Province 212013 China
| | - Jian Ding
- Department of Food Science and Engineering School of Food and Biological Engineering Jiangsu University # 301 Xuefu Road Jingkou District Zhenjiang Jiangsu Province 212013 China
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Liang N, Kitts DD. Chlorogenic Acid (CGA) Isomers Alleviate Interleukin 8 (IL-8) Production in Caco-2 Cells by Decreasing Phosphorylation of p38 and Increasing Cell Integrity. Int J Mol Sci 2018; 19:ijms19123873. [PMID: 30518116 PMCID: PMC6320834 DOI: 10.3390/ijms19123873] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [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: 11/09/2018] [Revised: 11/27/2018] [Accepted: 11/30/2018] [Indexed: 12/12/2022] Open
Abstract
The objective of this study was to determine the effect of six chlorogenic acid (CGA) isomers known to be present in coffee and other plant foods on modulating the inflammatory response induced by pro-inflammatory cytokines in the Caco-2 human intestinal epithelial cell line. Compared to caffeoylquinic acids (CQA), dicaffeoylquinic acids (DiCQA) had significantly stronger (p < 0.05) capacities to reduce phosphorylation of one of mitogen-activated protein kinases (MAPK) cascades, namely p38. Compared to the control, CQA isomers treatment resulted in around 50% reduction in an interleukin-8 (IL-8) secretion, whereas DiCQA, at the same concentration, resulted in a 90% reduction in IL-8 secretion, compared to the control cells. CGA isomer treatment also showed a significant effect (p < 0.05) on the up-regulation of NFκB subunit p65 nuclear translocation by more than 1.5 times, compared to the control. We concluded that CGA isomers exert anti-inflammatory activity in a mixture of interferon gamma (IFNγ) and phorbol myristate acetate (PMA)-challenged Caco-2 cells, by decreasing the phosphorylation of p38 cascade and up-regulating NFκB signaling.
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Affiliation(s)
- Ningjian Liang
- Food, Nutrition, and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
| | - David D Kitts
- Food, Nutrition, and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
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Liang N, Kitts DD. Amelioration of Oxidative Stress in Caco-2 Cells Treated with Pro-inflammatory Proteins by Chlorogenic Acid Isomers via Activation of the Nrf2-Keap1-ARE-Signaling Pathway. J Agric Food Chem 2018; 66:11008-11017. [PMID: 30259744 DOI: 10.1021/acs.jafc.8b03983] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Understanding the potential effects of chlorogenic acid (CGA) isomers on the intestinal epithelium is important because coffee intake exposes consumers to the six major CGA isomers: 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 5-caffeoylquinic acid (5-CQA), 3,4-dicaffeoylquinic acid (3,4-diCQA), 3,5-dicaffeoylquinic acid (3,5-diCQA), and 4,5-dicaffeoylquinic acid (4,5-diCQA). The present study determined the relative effects of CGA isomers on the antioxidant status of inflamed Caco-2 intestinal cells by investigating the oxidative-stress-responsive pathway and nuclear-factor-erythroid-derived-2-like 2 (Nrf2) signaling. Differentiated Caco-2 cells were challenged with the inflammatory mediators PMA and IFNγ, as a model of intestinal inflammation in vitro. Significant redox ( p < 0.05) responses to these mediators were assessed by indirect measurement of induced generation of reactive oxygen species (ROS), as well as the expression of reduced (GSH) and oxidized (GSSG) glutathione. This translated to a 40% reduction in the GSH/GSSG ratio. We found that responses in these parameters were associated with increased Nrf2 activation ( p < 0.05). ROS generation and increased IL-8 secretion were found in challenged cells, indicating an association between induced oxidation and inflammatory status. Oxidative stress was ameliorated by CGA isomers, which scavenged intracellular ROS, increased GSH, and activated Nrf2 signaling. diCQA isomers were relatively more effective at reducing IL-8 ( p < 0.05). The observed increase in Nrf2 signaling led to upregulated expression of some Nrf2 target genes ( GPX2, KEAP1, and NFE2L2) in Caco-2 cells and activated the Nrf2-Keap1-ARE-signaling pathway. These findings indicate that CGA isomers present in coffee have bioactivity toward alleviating oxidative stress associated with intestinal inflammation.
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Affiliation(s)
- Ningjian Liang
- Food, Nutrition, and Health Program, Faculty of Land and Food Systems , The University of British Columbia , 2205 East Mall , Vancouver , British Columbia V6T 1Z4 , Canada
| | - David D Kitts
- Food, Nutrition, and Health Program, Faculty of Land and Food Systems , The University of British Columbia , 2205 East Mall , Vancouver , British Columbia V6T 1Z4 , Canada
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Wiedeman AM, Dyer RA, Green TJ, Xu Z, Barr SI, Innis SM, Kitts DD. Variations in plasma choline and metabolite concentrations in healthy adults. Clin Biochem 2018; 60:77-83. [PMID: 30125545 DOI: 10.1016/j.clinbiochem.2018.08.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 08/08/2018] [Accepted: 08/12/2018] [Indexed: 12/19/2022]
Abstract
BACKGROUND Plasma concentrations of choline and its metabolites might serve as biomarkers for the health outcomes of several pathological states such as cardiovascular disease and cancer. However, information about the reliability of biomarkers of choline status is limited. We investigated biological variations in repeated measures of choline and metabolites in healthy adults to assess them as biomarkers. METHODS Blood samples were collected after an overnight fast at three-time points 12 days apart from 40 adults (mean age, 33 y; male, n = 21). A subset (n = 19; [male, n = 8]) provided one additional sample after a breakfast meal. Plasma free choline, betaine and dimethylglycine were measured using liquid chromatography-tandem mass spectrometry, and plasma phosphatidylcholine, sphingomyelin and lysophosphatidylcholine were measured using high-performance liquid chromatography. RESULTS The biological variations observed for choline and metabolites were ≤ 13% for adult fasting samples. This corresponded to intra-class correlations (ICC) that ranged from 0.593 to 0.770 for fasting values for choline and metabolites. A similar ICC range was also obtained between fasting and post-prandial states. Although most post-prandial concentrations of choline and metabolites were significantly higher (P < .05) than fasting, all fell within a calculated reference interval. The participants were correctly classified in tertiles for fasting and post-prandial states for choline (68%) and metabolites (range = 32% phosphatidylcholine and 79% for sphingomyelin). CONCLUSIONS These findings indicate that biological variations of choline and metabolites are low in healthy adults and values from a single blood sample can be used as a biomarker. However, choosing phosphatidylcholine as a biomarker is less reliable.
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Affiliation(s)
- Alejandra M Wiedeman
- BC Children's Hospital Research Institute, 950 west 28(th) avenue, Vancouver, BC V5Z 4H4, Canada; Food, Nutrition, and Health Program, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
| | - Roger A Dyer
- BC Children's Hospital Research Institute, 950 west 28(th) avenue, Vancouver, BC V5Z 4H4, Canada.
| | - Timothy J Green
- BC Children's Hospital Research Institute, 950 west 28(th) avenue, Vancouver, BC V5Z 4H4, Canada; Food, Nutrition, and Health Program, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; South Australian Health and Medical Research Institute, Adelaide 5000, South Australia, Australia.
| | - Zhaoming Xu
- Food, Nutrition, and Health Program, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
| | - Susan I Barr
- Food, Nutrition, and Health Program, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
| | - Sheila M Innis
- BC Children's Hospital Research Institute, 950 west 28(th) avenue, Vancouver, BC V5Z 4H4, Canada
| | - David D Kitts
- Food, Nutrition, and Health Program, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
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Yen PPL, Kitts DD, Pratap Singh A. Natural Acidification with Low-pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices. J Food Sci 2018; 83:2039-2046. [PMID: 30044504 DOI: 10.1111/1750-3841.14277] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Revised: 06/06/2018] [Accepted: 06/11/2018] [Indexed: 12/29/2022]
Abstract
Essential oil constituents (EOCs) derived from antimicrobial plant extracts can be used for organic preservation of food products. However, the characteristic flavor resulting from EOCs limit the concentration that can be used in high-pH beverages. This work provides an innovative approach of organically preserving a high-pH beverage (watermelon juice) with a natural blend of low-pH fruits (apples and lemons) and EOCs simultaneously. This low-pH fruit blend not only lowers the pH of the food to below critical pH (4.6), but also reduces the potential off-flavors of EOCs, offering a good preservation approach. This was verified using a sensory trial (n = 50) coupled with storage studies and evaluation of various quality parameters using an extreme vertices mixture design with varying proportions of the fruit-base (watermelon juice), the acidulant (apple-lemon juice blend), and the antimicrobial agent (EOC blend). EOC and acidulant containing juices received better sensory scores than those without acidulant, but lower than when EOCs were absent. Microbial load of juices with EOCs after 14 days of storage did not deviate from day 0, while those without EOCs increased 3-fold on a logarithmic scale. Juices containing EOCs also had higher total phenolic content and antioxidant capacity. However, presence of EOCs did not impact pH, total soluble solids, titratable acidity or color, while acidification had significant effects on pH and titratable acidity. Optimum composition of juice formulations were prescribed according to a multi-parameter optimization algorithm. We concluded that the process of natural acidification (with apple-lemon juice blend) coupled with antimicrobial plant extracts is successful in extending the shelf-life of fruit juices with minimal effects on quality/sensory parameters. PRACTICAL APPLICATION This research proposes using a unique method for organic preservation of juices using very small amounts of essential oil constituents and acidification. Off-flavors that may arise can be mitigated without the use of chemical additives, but rather with a blend of tart fruit juices, such as apple and lemon juices. The EOCs and the acidulant act synergistically as a hurdle to inhibit microbial growth, so that thermal processing does not need to be employed.
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Affiliation(s)
- Philip Pui-Li Yen
- Authors are with Food, Nutrition and Health, Faculty of Land and Food Systems, the Univ. of British Columbia 2205 East Mall, Vancouver, BC V6T-1Z4, Canada
| | - David D Kitts
- Authors are with Food, Nutrition and Health, Faculty of Land and Food Systems, the Univ. of British Columbia 2205 East Mall, Vancouver, BC V6T-1Z4, Canada
| | - Anubhav Pratap Singh
- Authors are with Food, Nutrition and Health, Faculty of Land and Food Systems, the Univ. of British Columbia 2205 East Mall, Vancouver, BC V6T-1Z4, Canada
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Sangsawad P, Roytrakul S, Choowongkomon K, Kitts DD, Chen XM, Meng G, Li-Chan EC, Yongsawatdigul J. Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles. Food Chem 2018; 251:77-85. [DOI: 10.1016/j.foodchem.2018.01.047] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2017] [Revised: 12/09/2017] [Accepted: 01/04/2018] [Indexed: 01/27/2023]
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Henderson AM, Aleliunas RE, Loh SP, Khor GL, Harvey-Leeson S, Glier MB, Kitts DD, Green TJ, Devlin AM. l-5-Methyltetrahydrofolate Supplementation Increases Blood Folate Concentrations to a Greater Extent than Folic Acid Supplementation in Malaysian Women. J Nutr 2018; 148:885-890. [PMID: 29878267 DOI: 10.1093/jn/nxy057] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Accepted: 02/26/2018] [Indexed: 11/14/2022] Open
Abstract
Background Folic acid fortification of grains is mandated in many countries to prevent neural tube defects. Concerns regarding excessive intakes of folic acid have been raised. A synthetic analog of the circulating form of folate, l-5-methyltetrahydrofolate (l-5-MTHF), may be a potential alternative. Objective The objective of this study was to determine the effects of folic acid or l-5-MTHF supplementation on blood folate concentrations, methyl nutrient metabolites, and DNA methylation in women living in Malaysia, where there is no mandatory fortification policy. Methods In a 12-wk, randomized, placebo-controlled intervention trial, healthy Malaysian women (n = 142, aged 20-45 y) were randomly assigned to receive 1 of the following supplements daily: 1 mg (2.27 μmol) folic acid, 1.13 mg (2.27 μmol) l-5-MTHF, or a placebo. The primary outcomes were plasma and RBC folate and vitamin B-12 concentrations. Secondary outcomes included plasma total homocysteine, total cysteine, methionine, betaine, and choline concentrations and monocyte long interspersed nuclear element-1 (LINE-1) methylation. Results The folic acid and l-5-MTHF groups had higher (P < 0.001) RBC folate (mean ± SD: 1498 ± 580 and 1951 ± 496 nmol/L, respectively) and plasma folate [median (25th, 75th percentiles): 40.1 nmol/L (24.9, 52.7 nmol/L) and 52.0 nmol/L (42.7, 73.1 nmol/L), respectively] concentrations compared with RBC folate (958 ± 345 nmol/L) and plasma folate [12.6 nmol/L (8.80, 17.0 nmol/L)] concentrations in the placebo group at 12 wk. The l-5-MTHF group had higher RBC folate (1951 ± 496 nmol/L; P = 0.003) and plasma folate [52.0 nmol/L (42.7, 73.1 nmol/L); P = 0.023] at 12 wk than did the folic acid group [RBC folate, 1498 ± 580 nmol/L; plasma folate, 40.1 nmol/L (24.9, 52.7 nmol/L)]. The folic acid and l-5-MTHF groups had 17% and 15%, respectively, lower (P < 0.001) plasma total homocysteine concentrations than did the placebo group at 12 wk; there were no differences between the folic acid and l-5-MTHF groups. No differences in plasma vitamin B-12, total cysteine, methionine, betaine, and choline and monocyte LINE-1 methylation were observed. Conclusion These findings suggest differential effects of l-5-MTHF compared with folic acid supplementation on blood folate concentrations but no differences on plasma total homocysteine lowering in Malaysian women. This trial was registered at clinicaltrials.gov as NCT01584050.
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Affiliation(s)
- Amanda M Henderson
- Departments of Pediatrics, Food, Nutrition & Health, and Pathology & Laboratory Medicine, University of British Columbia, BC Children's Hospital Research Institute, Vancouver, Canada
| | - Rika E Aleliunas
- Departments of Pediatrics, Food, Nutrition & Health, and Pathology & Laboratory Medicine, University of British Columbia, BC Children's Hospital Research Institute, Vancouver, Canada
| | - Su Peng Loh
- Department of Nutrition and Dietetics, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Geok Lin Khor
- Department of Nutrition and Dietetics, International Medical University, Kuala Lumpur, Malaysia
| | - Sarah Harvey-Leeson
- Food, Nutrition & Health, and Pathology & Laboratory Medicine, University of British Columbia, BC Children's Hospital Research Institute, Vancouver, Canada
| | - Melissa B Glier
- Pathology & Laboratory Medicine, University of British Columbia, BC Children's Hospital Research Institute, Vancouver, Canada
| | - David D Kitts
- Food, Nutrition & Health, and Pathology & Laboratory Medicine, University of British Columbia, BC Children's Hospital Research Institute, Vancouver, Canada
| | - Tim J Green
- South Australian Health and Medical Research Institute, Adelaide, South Australia, Australia
| | - Angela M Devlin
- Departments of Pediatrics, Food, Nutrition & Health, and Pathology & Laboratory Medicine, University of British Columbia, BC Children's Hospital Research Institute, Vancouver, Canada.,Pathology & Laboratory Medicine, University of British Columbia, BC Children's Hospital Research Institute, Vancouver, Canada
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Sangsawad P, Choowongkomon K, Kitts DD, Chen XM, Li-Chan EC, Yongsawatdigul J. Transepithelial transport and structural changes of chicken angiotensin I-converting enzyme (ACE) inhibitory peptides through Caco-2 cell monolayers. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.04.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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Chen XM, Kitts DD, Ma Z. Demonstrating the relationship between the phytochemical profile of different teas with relative antioxidant and anti-inflammatory capacities. FFHD 2017. [DOI: 10.31989/ffhd.v7i6.342] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Background: Indigenous or traditional aqueous plant extracts are commonly used by as much as 80% of the world’s population for primary health needs. Teas including Camellia sinensis teas and herbal teas were characterized for phytochemical content and the potential to offer specific bioactivities that could benefit human health by mitigating oxidative stress and inflammation. Context and purpose of this study: In present study, we compared the phytochemical profiles, antioxidant and anti-inflammatory activities of four Camellia sinensis (white, green, oolong, and black) teas and two herbal (Rooibos and Yerba mate) teas that are produce and consumed by different population worldwide. We also studied the impact of Rooibos tea on the production of inflammatory mediators, including nitric oxide (NO), inducible nitric oxide synthase (iNOS), cyclooxygenase 2 (COX-2) and different cytokines in Raw 264.7 cells, both with or without interferon γ (IFN-γ) and lipopolysaccharide (LPS) stimulation.Results: White tea had the highest total phenolic content (TPC) and antioxidant activity among these six teas examined, whereas, Rooibos tea has the lowest TPC, antioxidant and anti-inflammatory activities. Yerba mate tea had the greatest potential to inhibit NO production in IFN-γ and LPS-induced Raw 264.7 cells. The anti-inflammatory activity of teas was found to be correlated with antioxidant activity and phytochemical composition. Among the six teas examined, only Rooibos tea was found to induce NO in unstimulated Raw 264.7 cells. Under basal conditions, Rooibos tea induced interleukin (IL)-1α (IL-1α), IL-1β, IL-6, IL-10, granulocyte-colony stimulating factor (G-CSF), granulocyte macrophage colony-stimulating factor (GM-CSF), tumor necrosis factor- alpha (TNF-α), iNOS and COX-2 production. However, Rooibos tea also showed a dose-dependent inhibition of IL-6, IL-10, iNOS and COX-2 expression in stimulated Raw 264.7 cells. Although high concentration Rooibos tea was affective to inhibit induced IL-1α, G-CSF and GM-CSF, low concentration Rooibos tea also can up-regulate the expression of these cytokines. No inhibitory effects of all teas examined were found on mitigation of IL-1β and TNF-α.Conclusions: Rooibos tea can show dual functions on inflammation, by either promoting an inflammatory response to cytokines induction or, alternatively inhibit inflammation on exposure to cytokine treatment, such as tissue injury or a pathogen infection. Rooibos tea also has marked value in mitigating disease states such as hypertension and cardiovascular diseases where induction of NO production is important.Keywords: Camellia sinensis, Rooibos tea, herbal tea, inflammation, cytokine, antioxidant
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Chen XM, Kitts DD. Flavonoid composition of orange peel extract ameliorates alcohol-induced tight junction dysfunction in Caco-2 monolayer. Food Chem Toxicol 2017; 105:398-406. [PMID: 28412402 DOI: 10.1016/j.fct.2017.04.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 04/08/2017] [Accepted: 04/11/2017] [Indexed: 12/12/2022]
Abstract
Dry citrus peels, also known as "chenpi", have been traditionally used to treat and relieve intestinal inflammation. Recently we have reported that orange peel extracts (OPE) which contain relatively greater polymethoxylated flavone (PMF) content exhibit superior antioxidant and anti-inflammatory activities in vitro. Moreover, these bioactivities were notably greater than an equivalent flavonoid mixture (FM). The present study compares the effects of different OPE sources with distinct PMF composition on tight junction (TJ) dysfunction induced by ethanol. The OPE obtained from Xinhui, China, contained a 20-fold higher PMF content than extracts derived from the orange peels sourced from Guangxi. Xinhui-OPE treatment of ethanol treated Caco-2 cells corresponded to lower (P < 0.05) lactate dehydrogenase (LDH) leakage and higher (P < 0.05) glutathione reductase activity. Both OPE and the FM prevented ethanol-induced increases in Caco-2 cell paracellular permeability and the dislocation of TJ proteins, including claudin 4, occludin, and zonulin occludin-1 (ZO-1), respectively. Xinhui-OPE increased the expression of claudin 4 and occludin protein, but not mRNA, whereas, Guangxi-OPE and Xinhui-FM had no effect on TJ protein expression. In conclusion, OPE derived from sources that contain higher concentrations of PMF are more effective at preventing intestinal barrier dysfunction of TJ proteins induced by ethanol.
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Affiliation(s)
- Xiu-Min Chen
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada.
| | - David D Kitts
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada.
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Lacroix IME, Chen XM, Kitts DD, Li-Chan ECY. Investigation into the bioavailability of milk protein-derived peptides with dipeptidyl-peptidase IV inhibitory activity using Caco-2 cell monolayers. Food Funct 2017; 8:701-709. [PMID: 28098291 DOI: 10.1039/c6fo01411a] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
In recent years, peptides derived from a variety of dietary proteins have been reported to exhibit inhibitory activity against the dipeptidyl-peptidase IV (DPP-IV) enzyme, a target in the management of type 2 diabetes. While much attention has been given to the production and identification of peptides with DPP-IV inhibitory activity from food proteins, particularly dairy proteins, little is known on the bioavailability of these molecules. In this study, the stability and transport of five previously identified milk-derived peptides (LKPTPEGDL, LPYPY, IPIQY, IPI and WR) and a whey protein isolate (WPI) digest with DPP-IV-inhibitory activity were investigated using Caco-2 cell monolayers as a model system for human intestinal absorption. Even though a small percentage (ranging from 0.05% for LPYPY to 0.47% for WR) of the bioactive peptides added to the apical side was able to cross the monolayer intact, all five peptides investigated were susceptible to peptidase action during the transport study. Conversely, only minor changes to the WPI digest composition were observed. Determination of the DPP-IV inhibitory activity of the peptides and amino acids identified in the apical and basolateral solutions showed that most degradation products were less effective at inhibiting DPP-IV than the peptide they originated from. Findings from this research suggest that the susceptibility of food-derived DPP-IV inhibitory peptides to degradation by intestinal brush border membrane enzymes may alter their biological activity in vivo. Further research should be conducted to enhance the bioavailability of DPP-IV inhibitory peptides.
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Affiliation(s)
- Isabelle M E Lacroix
- The University of British Columbia, Faculty of Land & Food Systems, Food Nutrition & Health Program, 2205 East Mall, Vancouver, BC, Canada V6T 1Z4.
| | - Xiu-Min Chen
- The University of British Columbia, Faculty of Land & Food Systems, Food Nutrition & Health Program, 2205 East Mall, Vancouver, BC, Canada V6T 1Z4.
| | - David D Kitts
- The University of British Columbia, Faculty of Land & Food Systems, Food Nutrition & Health Program, 2205 East Mall, Vancouver, BC, Canada V6T 1Z4.
| | - Eunice C Y Li-Chan
- The University of British Columbia, Faculty of Land & Food Systems, Food Nutrition & Health Program, 2205 East Mall, Vancouver, BC, Canada V6T 1Z4.
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Chen XM, Tait AR, Kitts DD. Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities. Food Chem 2017; 218:15-21. [DOI: 10.1016/j.foodchem.2016.09.016] [Citation(s) in RCA: 202] [Impact Index Per Article: 28.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 08/16/2016] [Accepted: 09/03/2016] [Indexed: 11/29/2022]
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Liang N, Xue W, Kennepohl P, Kitts DD. Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities. Food Chem 2016; 213:251-259. [DOI: 10.1016/j.foodchem.2016.06.041] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Revised: 06/09/2016] [Accepted: 06/14/2016] [Indexed: 01/24/2023]
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Chen XM, Dai Y, Kitts DD. Detection of Maillard Reaction Product [5-(5,6-Dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol (F3-A) in Breads and Demonstration of Bioavailability in Caco-2 Intestinal Cells. J Agric Food Chem 2016; 64:9072-9077. [PMID: 27933874 DOI: 10.1021/acs.jafc.6b04367] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
[5-(5,6-Dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol, also called F3-A, has been isolated from hexose-lysine Maillard reaction (MR) models. Here we report on optimized conditions for the recovery of F3-A and concentrations found in bread. Recovery of F3-A was best achieved when samples were extracted with dichloromethane (DCM) at a solvent to sample ratio of 2:1 (v/v) after adjustment of the pH to 12. The amount of F3-A in whole wheat bread was significantly (P < 0.05) higher than that in white bread; bread crust contained a significantly (P < 0.05) higher amount of F3-A (0.9-7.8 μg/100 g) than the bread crumb (not detectable-3.5 μg/100 g); and toasting increased F3-A concentration with a range of not detectable to 6.0 μg/100 g in the control bread and 4.0 and 17.7 μg/100 g in the dark-toasted white sandwich bread and 100% whole wheat sandwich bread, respectively. The in vitro permeability of F3-A was measured using Caco-2 cell monolayer. The apparent permeability coefficient (Papp) of F3-A is (6.01 ± 0.35) × 10-5 cm/s, which is similar to that of propranolol, a highly passive transcellular absorbed drug. In conclusion, the concentration of F3-A recovered in bread varies with the type of bread and degree of toasting, and F3-A is bioavailable.
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Affiliation(s)
- Xiu-Min Chen
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia , 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Yue Dai
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia , 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - David D Kitts
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia , 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
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Whitfield KC, Karakochuk CD, Kroeun H, Hampel D, Sokhoing L, Chan BB, Borath M, Sophonneary P, McLean J, Talukder A, Lynd LD, Li-Chan ECY, Kitts DD, Allen LH, Green TJ. Perinatal Consumption of Thiamine-Fortified Fish Sauce in Rural Cambodia: A Randomized Clinical Trial. JAMA Pediatr 2016; 170:e162065. [PMID: 27532780 DOI: 10.1001/jamapediatrics.2016.2065] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
IMPORTANCE Infantile beriberi, a potentially fatal disease caused by thiamine deficiency, remains a public health concern in Cambodia and regions where thiamine-poor white rice is a staple food. Low maternal thiamine intake reduces breast milk thiamine concentrations, placing breastfed infants at risk of beriberi. OBJECTIVE To determine if consumption of thiamine-fortified fish sauce yields higher erythrocyte thiamine diphosphate concentrations (eTDP) among lactating women and newborn infants and higher breast milk thiamine concentrations compared with a control sauce. DESIGN, SETTING, AND PARTICIPANTS In this double-blind randomized clinical trial, 90 pregnant women were recruited in the Prey Veng province, Cambodia. The study took place between October 2014 and April 2015. INTERVENTIONS Women were randomized to 1 of 3 groups (n = 30) for ad libitum fish sauce consumption for 6 months: control (no thiamine), low-concentration (2 g/L), or high-concentration (8 g/L) fish sauce. MAIN OUTCOMES AND MEASURES Maternal eTDP was assessed at baseline (October 2014) and endline (April 2015). Secondary outcomes, breast milk thiamine concentration and infant eTDP, were measured at endline. RESULTS Women's mean (SD) age and gestational stage were 26 (5) years and 23 (7) weeks, respectively. April 2015 eTDP was measured among 28 women (93%), 29 women (97%), and 23 women (77%) in the control, low-concentration, and high-concentration groups, respectively. In modified intent-to-treat analysis, mean baseline-adjusted endline eTDP was higher among women in the low-concentration (282nM; 95% CI, 235nM to 310nM) and high-concentration (254nM; 95% CI, 225nM to 284nM) groups compared with the control group (193nM; 95% CI, 164nM to 222M; P < .05); low-concentration and high-concentration groups did not differ (P = .19). Breast milk total thiamine concentrations were 14.4 μg/dL for the control group (95% CI, 12.3 μg/dL to 16.5 μg/dL) (to convert to nanomoles per liter, multiply by 29.6); 20.7 μg/dL for the low-concentration group (95% CI, 18.6 μg/dL to 22.7 μg/dL ); and 17.7 μg/dL for the high-concentration group (95% CI, 15.6 μg/dL to 19.9 μg/dL). Mean (SD) infant age at endline was 16 (8) weeks for the control group, 17 (7) weeks for the low-concentration group, and 14 (8) for the high-concentration group. Infant eTDP was higher among those in the high-concentration group (257nM; 95% CI, 222nM to 291nM; P < .05) compared with the low-concentration (212nM; 95% CI, 181nM to 244nM) and control (187nM; 95% CI, 155nM to 218nM) groups. CONCLUSIONS AND RELEVANCE Compared with women in the control group, women who consumed thiamine-fortified fish sauce through pregnancy and early lactation had higher eTDP and breast milk thiamine concentrations and their infants had higher eTDP, which was more pronounced in the high group. Thiamine-fortified fish sauce has the potential to prevent infantile beriberi in this population. TRIAL REGISTRATION Clinicaltrials.gov Identifier: NCT02221063.
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Affiliation(s)
- Kyly C Whitfield
- Food, Nutrition, and Health, University of British Columbia, Vancouver, British Columbia, Canada2Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, Nova Scotia, Canada
| | - Crystal D Karakochuk
- Food, Nutrition, and Health, University of British Columbia, Vancouver, British Columbia, Canada
| | - Hou Kroeun
- Helen Keller International Cambodia, Phnom Penh, Cambodia
| | - Daniela Hampel
- US Department of Agriculture, ARS Western Human Nutrition Research Center, University of California, Davis5Department of Nutrition, University of California, Davis
| | - Ly Sokhoing
- Helen Keller International Cambodia, Phnom Penh, Cambodia
| | - Benny B Chan
- Food, Nutrition, and Health, University of British Columbia, Vancouver, British Columbia, Canada
| | - Mam Borath
- National Subcommittee for Food Fortification, Ministry of Planning, Phnom Penh, Cambodia
| | - Prak Sophonneary
- National Nutrition Programme, Maternal and Child Health Centre, Ministry of Health, Phnom Penh, Cambodia
| | - Judy McLean
- Food, Nutrition, and Health, University of British Columbia, Vancouver, British Columbia, Canada
| | | | - Larry D Lynd
- Pharmaceutical Sciences, University of British Columbia, Vancouver, British Columbia, Canada
| | - Eunice C Y Li-Chan
- Food, Nutrition, and Health, University of British Columbia, Vancouver, British Columbia, Canada
| | - David D Kitts
- Food, Nutrition, and Health, University of British Columbia, Vancouver, British Columbia, Canada
| | - Lindsay H Allen
- US Department of Agriculture, ARS Western Human Nutrition Research Center, University of California, Davis5Department of Nutrition, University of California, Davis
| | - Timothy J Green
- Food, Nutrition, and Health, University of British Columbia, Vancouver, British Columbia, Canada9South Australian Health and Medical Research Institute, Adelaide, South Australia, Australia10Discipline of Paediatrics and Reproductive Health, University of Adelaide, Adelaide, South Australia, Australia
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Hu Y, Pan ZJ, Liao W, Li J, Gruget P, Kitts DD, Lu X. Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy. Food Chem 2016; 202:254-61. [DOI: 10.1016/j.foodchem.2016.01.130] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Revised: 01/23/2016] [Accepted: 01/29/2016] [Indexed: 12/28/2022]
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Blando F, Albano C, Liu Y, Nicoletti I, Corradini D, Tommasi N, Gerardi C, Mita G, Kitts DD. Polyphenolic composition and antioxidant activity of the under-utilised Prunus mahaleb L. fruit. J Sci Food Agric 2016; 96:2641-2649. [PMID: 26300229 DOI: 10.1002/jsfa.7381] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 07/24/2015] [Accepted: 08/13/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The identification of novel plant-based functional foods or nutraceutical ingredients that possess bioactive properties with antioxidant function has recently become important to the food, nutraceutical and cosmetic industries. This study evaluates the polyphenolic composition, identifies bioactive compounds and assays the total antioxidant capacity of Prunus mahaleb L. fruits collected from different populations and sampling years in the countryside around Bari (Apulia Region, Italy). RESULTS We identified nine polyphenolic compounds including major anthocyanins, coumaric acid derivatives and flavonols from P. mahaleb fruits. The anthocyanin content (in some populations > 5 g kg(-1) fresh weight; FW) in the fruit was comparable to that reported for so-called superfruits such as bilberries, chokeberries and blackcurrants. Coumaric acid derivatives comprised a large portion of the total polyphenolic content in the P. mahaleb fruits. Antioxidant activities, assessed using ORAC and TEAC assays, measured up to 150 and 45 mmol Trolox equivalents kg(-1) FW, respectively. Therefore antioxidant capacity of P. mahaleb fruits is relatively high and comparable to that of superfruit varieties that are often used in commercial nutraceutical products. CONCLUSION Our findings suggest that mahaleb fruit (currently not consumed fresh or used in other ways) could serve as a source of bioactive compounds and therefore find interest from the functional food and nutraceutical industries, as a natural food colorant and antioxidant ingredient in the formulation of functional foods. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Federica Blando
- Institute of Sciences of Food Production (ISPA), CNR, Via Prov. le Lecce-Monteroni - 73100, Lecce, Italy
| | - Clara Albano
- Institute of Sciences of Food Production (ISPA), CNR, Via Prov. le Lecce-Monteroni - 73100, Lecce, Italy
| | - Yazheng Liu
- Food, Nutrition and Health Department, University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Isabella Nicoletti
- Institute of Chemical Methodologies (IMC), CNR, Area della Ricerca Roma 1, Via Salaria Km 29,300 - 00015 Monterotondo, Rome, Italy
| | - Danilo Corradini
- Institute of Chemical Methodologies (IMC), CNR, Area della Ricerca Roma 1, Via Salaria Km 29,300 - 00015 Monterotondo, Rome, Italy
| | - Noemi Tommasi
- Institute of Sciences of Food Production (ISPA), CNR, Via Prov. le Lecce-Monteroni - 73100, Lecce, Italy
| | - Carmela Gerardi
- Institute of Sciences of Food Production (ISPA), CNR, Via Prov. le Lecce-Monteroni - 73100, Lecce, Italy
| | - Giovanni Mita
- Institute of Sciences of Food Production (ISPA), CNR, Via Prov. le Lecce-Monteroni - 73100, Lecce, Italy
| | - David D Kitts
- Food, Nutrition and Health Department, University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
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Cheong M, Xiao HY, Tay V, Karakochuk CD, Liu YA, Harvey S, Lamers Y, Houghton LA, Kitts DD, Green TJ. Folic acid fortified milk increases blood folate to concentrations associated with a very low risk of neural tube defects in Singaporean women of childbearing age. Asia Pac J Clin Nutr 2016; 25:62-70. [PMID: 26965763 DOI: 10.6133/apjcn.2016.25.1.08] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
BACKGROUND AND OBJECTIVES Folic acid (400 μg/d) taken during the periconceptional period reduces neural tube defect (NTD) risk by >75%. Achieving red cell folate (RCF) or plasma folate (PF) >905 nmol/L and >35 nmol/L, respectively, has been associated with a low risk of NTDs. We determined whether daily consumption of folic acid fortified milk increases blood folate concentrations to levels associated with a low risk of NTDs in Singaporean women of childbearing age. METHODS AND STUDY DESIGN In this double-blind placebo-controlled trial, 70 non-pregnant women (21-35 y) were randomly assigned to receive fortified milk (FM) powder providing 400 μg folic acid per day or unfortified placebo milk (PM) powder for 12 weeks. Blood samples were collected at baseline and at 6 and 12 weeks. RESULTS At 12 weeks, mean (95% CI) RCF and PF concentrations were 376 (240, 512) and 39 (26, 51) nmol/L higher in the FM group compared with the PM group (p<0.001). Of the women receiving FM, 71% (n=25) and 86% (n=30) achieved a RCF and PF associated with a very low risk of NTDs, respectively. CONCLUSION Folic acid fortified milk increased blood folate concentrations in women of childbearing age to levels associated with a reduced risk of an NTD-affected pregnancy.
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Affiliation(s)
- Magdalin Cheong
- Dietetic & Food Services Department, Changi General Hospital, Singapore
| | - Huang Ying Xiao
- Dietetic & Food Services Department, Changi General Hospital, Singapore
| | - Vicky Tay
- Sprim Advanced Life Sciences Ltd, Singapore
| | - Crystal D Karakochuk
- Food, Nutrition, and Health, the University of British Columbia, Vancouver, Canada
| | - Yazheng Amy Liu
- Food, Nutrition, and Health, the University of British Columbia, Vancouver, Canada
| | - Sarah Harvey
- Food, Nutrition, and Health, the University of British Columbia, Vancouver, Canada
| | - Yvonne Lamers
- Food, Nutrition, and Health, the University of British Columbia, Vancouver, Canada
| | - Lisa A Houghton
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - David D Kitts
- Food, Nutrition, and Health, the University of British Columbia, Vancouver, Canada
| | - Tim J Green
- Food, Nutrition, and Health, the University of British Columbia, Vancouver, Canada. ;
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