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Kulkarni A, Linderborg KM, Zhao A, Kallio H, Haraldsson GG, Zhang Y, Yang B. Influence of Dietary Triacylglycerol Structure on the Accumulation of Docosahexaenoic Acid [22:6(n-3)] in Organs in a Short-Term Feeding Trial with Mildly Omega-3 Deficient Rats. Mol Nutr Food Res 2024; 68:e2300635. [PMID: 38342587 DOI: 10.1002/mnfr.202300635] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 01/16/2024] [Indexed: 02/13/2024]
Abstract
SCOPE To study the effect of positional distribution of docosahexaenoic acid (DHA) in dietary triacylglycerols (TAG) on the tissue fatty acid content and composition of mildly (n-3) deficient rats. METHODS AND RESULTS In a 5-day feeding trial, mildly (n-3) deficient rats received 360 mg daily structured TAGs: sn-22:6(n-3)-18:0-18:0, sn-18:0-18:0-22:6(n-3), sn-18:0-22:6(n-3)-18:0, or tristearin. A fifth group receives standard (n-3) adequate feed AIN-93G from birth till the end of the trial. The DHA-fed groups show significantly higher DHA levels in the liver and visceral fat compared to the tristearin or normal feed groups showing that the dose and the short feeding period of DHA were sufficient to restore the DHA content in the organs of (n-3) deficient rats. Feeding sn-1 DHA resulted in higher levels of DHA in the liver TAG compared to sn-3 DHA feeding, although the difference did not reach statistical significance. CONCLUSION These findings indicated a possible difference in the tissue accumulation and/or metabolic fate of DHA from the sn-1 and sn-3 positions of TAG.
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Affiliation(s)
- Amruta Kulkarni
- Food Sciences, Department of Life Technologies, University of Turku, Turku, 20520, Finland
| | - Kaisa M Linderborg
- Food Sciences, Department of Life Technologies, University of Turku, Turku, 20520, Finland
| | - Ai Zhao
- Vanke School of Public Health, Tsinghua University, Beijing, 100083, China
| | - Heikki Kallio
- Food Sciences, Department of Life Technologies, University of Turku, Turku, 20520, Finland
| | | | - Yumei Zhang
- Department of Nutrition & Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing, 100191, China
| | - Baoru Yang
- Food Sciences, Department of Life Technologies, University of Turku, Turku, 20520, Finland
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Linderborg KM, Kulkarni A, Zhao A, Zhang J, Kallio H, Magnusson JD, Haraldsson GG, Zhang Y, Yang B. Corrigendum to 'Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats' [Food Chem. 283 (2019) 381-389]. Food Chem 2023; 411:135430. [PMID: 36635109 DOI: 10.1016/j.foodchem.2023.135430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Kaisa M Linderborg
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Finland
| | - Amruta Kulkarni
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Finland
| | - Ai Zhao
- Department of Nutrition & Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing, China
| | - Jian Zhang
- Department of Nutrition & Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing, China
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Finland
| | | | | | - Yumei Zhang
- Department of Nutrition & Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing, China.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Finland.
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Kalpio M, Linderborg KM, Fabritius M, Kallio H, Yang B. Strategy for stereospecific characterization of natural triacylglycerols using multidimensional chromatography and mass spectrometry. J Chromatogr A 2021; 1641:461992. [PMID: 33706165 DOI: 10.1016/j.chroma.2021.461992] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 02/04/2021] [Accepted: 02/09/2021] [Indexed: 11/19/2022]
Abstract
Stereoisomeric determination of individual triacylglycerols (TAGs) in natural oils and fats is a challenge due to similar physicochemical properties of TAGs with different fatty acid combinations. In this study, we present a strategy to resolve the enantiomeric composition of nutritionally important TAGs in sea buckthorn (Hippophaë rhamnoides) as an example food matrix. The targeted strategy combines 1) fatty acid profiling with GC, 2) separation of TAGs with RP-HPLC, 3) stereospecific separation with chiral-phase HPLC and 4) structural characterization with MS. Three major asymmetric diacid- and triacid-TAG species were analyzed in sea buckthorn pulp oil. Off-line coupling of RP-HPLC and chiral-phase HPLC allowed separation of several TAG regioisomers and enantiomers, which could not be resolved using one-dimensional techniques. Enantiomeric ratios were determined and specific structural analysis of separated TAGs was performed using direct inlet ammonia negative ion chemical ionization method. Of the TAG 16:0/16:1/16:1 palmitic acid (C16:0) was located predominantly in a primary position and the enantiomeric ratio of TAG sn-16:1-16:1-16:0 to sn-16:0-16:1-16:1 was 70.5/29.5. Among the TAGs 16:0/16:0/18:2 and 16:0/16:0/16:1, only ca 5% had C16:0 in the sn-2 position, thus, ca 95% were symmetric sn-16:0-18:2-16:0 and sn-16:0-16:1-16:0. The enantiomeric ratio of triacid-TAGs containing C16:0 and two unsaturated fatty acids (palmitoleic C16:1, oleic C18:1 or linoleic acids C18:2) could not be resolved due to lack of commercial enantiopure reference compounds. However, it became clear that the targeted strategy presented offer unique and convenient method to study the enantiomeric structure of individual TAGs.
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Affiliation(s)
- Marika Kalpio
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
| | - Kaisa M Linderborg
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Mikael Fabritius
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
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4
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Ma X, Yang W, Kallio H, Yang B. Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn ( Hippophaë rhamnoides). Crit Rev Food Sci Nutr 2021; 62:3798-3816. [PMID: 33412908 DOI: 10.1080/10408398.2020.1869921] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [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: 02/07/2023]
Abstract
Sea buckthorn (Hippophaë rhamnoides L., SB), as a multi-functional plant, is widely grown in Asia, Europe and Canada. The berries and leaves of SB contain a diverse array of health-supporting phytochemicals, which are also related to the sensory qualities of berry and berry products. This review summarizes the biologically active key-compounds of the berries and leaves of SB, their health-promoting effects, as well as the contributions to the sensory quality of the berries. The target compounds consist of sugars, sugar derivatives, organic acids, phenolic compounds and lipophilic compounds (mainly carotenoids and tocopherols), which play an important role in anti-inflammatory and antioxidant functions, as well as in metabolic health. In addition, these compounds contribute to the orosensory qualities of SB berries, which are closely related to consumer acceptance and preference of the products. Studies regarding the bioavailability of the compounds and the influence of the processing conditions are also part of this review. Finally, the role of the sensory properties is emphasized in the development of SB products to increase utilization of the berry as a common meal component and to obtain value-added products to support human health.
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Affiliation(s)
- Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland.,Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan, China
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5
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Vahvaselkä M, Leskinen H, Mäkilä L, Kallio H, Laakso S, Yang B. Microbial enrichment of blackcurrant press residue with conjugated linoleic and linolenic acids. J Appl Microbiol 2020; 130:1602-1610. [PMID: 33030792 DOI: 10.1111/jam.14888] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [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: 05/28/2020] [Revised: 09/14/2020] [Accepted: 09/28/2020] [Indexed: 11/28/2022]
Abstract
AIMS The aim of the study was to investigate the isomerization of linoleic (LA) and linolenic acids (LNAs) into their conjugated isomers by Propionibacterium freudenreichii DSM 20270 and utilize this feature for microbial enrichment of blackcurrant press residue (BCPR) with health-beneficial conjugated fatty acids. METHODS AND RESULTS First, the ability of P. freudenreichii to isomerize 0·4 mg ml-1 of LA and LNA was studied in lactate growth medium. Free LA and α-LNA were efficiently converted into conjugated linoleic (CLA) and α-linolenic acid (α-CLNA), being the predominant isomers c9,t11-CLA and c9,t11,c15-CLNA, respectively. The bioconversion of α-LNA by P. freudenreichii was more efficient in terms of formation rate, yield and isomer-specificity. Thereafter, free LA and LNAs obtained from hydrolysed BCPR neutral lipids, by lipolytically active oat flour, were subjected to microbial isomerization in BCPR slurries. In 10% (w/v) slurries, a simultaneous enrichment in c9,t11-CLA and c9,t11,c15-CLNA of up to 0·51 and 0·29 mg ml-1 was observed from starting levels of 0·96 mg LA ml-1 and 0·37 mg α-LNA ml-1 respectively. CONCLUSIONS This study shows that growing cultures of P. freudenreichii DSM 20270 are able to simultaneously enrich BCPR with health-beneficial conjugated isomers of LA and α-LNA. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates that microbial isomerization technique can be utilized to enrich lipid-containing plant materials with bioactive compounds and thereby enable valorization of low value plant-based side streams from food industry into value-added food ingredients.
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Affiliation(s)
- M Vahvaselkä
- Department of Bioproducts and Biosystems, Aalto University, Espoo, Finland.,Biorefinery and Bioproducts, Production Systems, Natural Resources Institute Finland (Luke), Helsinki, Finland
| | - H Leskinen
- Milk Production, Production Systems, Natural Resources Institute Finland (Luke), Jokioinen, Finland
| | - L Mäkilä
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - H Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - S Laakso
- Department of Bioproducts and Biosystems, Aalto University, Espoo, Finland
| | - B Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
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6
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Gutiérrez-Quequezana L, Vuorinen AL, Kallio H, Yang B. Impact of cultivar, growth temperature and developmental stage on phenolic compounds and ascorbic acid in purple and yellow potato tubers. Food Chem 2020; 326:126966. [PMID: 32416419 DOI: 10.1016/j.foodchem.2020.126966] [Citation(s) in RCA: 16] [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: 10/22/2019] [Revised: 04/28/2020] [Accepted: 04/30/2020] [Indexed: 12/31/2022]
Abstract
Phenolic compounds and ascorbic acid were analyzed in one yellow and four purple-flesh potato cultivars grown at 13 °C and 18 °C and harvested at different stages of tuber development, using HPLC-DAD and UHPLC-MS. The expression of genes in the phenylpropanoid pathway was studied at transcription level using qPCR. Petunidin-3-p-coumaroylrutinoside-5-glucoside was the most abundant anthocyanin in 'Blue Congo', 'Blaue Schweden', and 'Synkeä Sakari', whereas malvidin-3-p-coumaroylrutinoside-5-glucoside dominated in 'Blaue Veltlin'. In mature tubers, the purple cultivar 'Synkeä Sakari' showed the highest content of anthocyanins (2.4 mg/g freeze-dried sample), and 'Blaue Veltlin' had the highest content of phenolic acids (5.5 mg/g). Cultivar was the main variable affecting the biosynthesis of the studied metabolites, whereas the temperatures studied did not show different impact. The content of the main phenolic acids and anthocyanins in the potato cultivars correlated positively with the expression levels of the genes involved in the phenylpropanoid pathway.
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Affiliation(s)
- Liz Gutiérrez-Quequezana
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Anssi L Vuorinen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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Yang W, Ma X, Laaksonen O, He W, Kallio H, Yang B. Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant ( Ribes nigrum) of Finnish Commercial Cultivars. J Agric Food Chem 2019; 67:14038-14047. [PMID: 31730342 DOI: 10.1021/acs.jafc.9b06031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [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: 05/13/2023]
Abstract
Blackcurrants of three Finnish commercial cultivars 'Mortti', 'Ola', and 'Melalahti' cultivated in southern and northern Finland were compared on the basis of the content and composition of proanthocyanidins (PAs). Seventeen B-type PA oligomers (degree of polymerization 2-5 and 7) were detected by hydrophilic interaction liquid chromatography and electrospray ionization mass spectrometry. Total PAs, dimers, trimers, and tetramers were quantified. Among the three cultivars, 'Ola' had the highest contents of both total PAs and PA oligomers. 'Melalahti' was separated from both 'Mortti' and 'Ola' by PA profiles in the partial least-squares discriminant analysis model. All three cultivars revealed distinct responses to latitude and weather conditions. The content of total PAs showed a positive correlation to latitude in 'Ola' and 'Melalahti'. Among the meteorological variables, high temperature and radiation correlated negatively with total PAs, while only specific variables showed a correlation with PA oligomers.
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Affiliation(s)
- Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry , University of Turku , FI-20014 Turku , Finland
| | - Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry , University of Turku , FI-20014 Turku , Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry , University of Turku , FI-20014 Turku , Finland
| | - Wenjia He
- Food Chemistry and Food Development, Department of Biochemistry , University of Turku , FI-20014 Turku , Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry , University of Turku , FI-20014 Turku , Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry , University of Turku , FI-20014 Turku , Finland
- Institute of Quality, Safety of Agro-Products and Testing Technology , Shanxi Academy of Agricultural Sciences , Taiyuan 030031 , China
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Tarvainen M, Kallio H, Yang B. Regiospecific Analysis of Triacylglycerols by Ultrahigh-Performance-Liquid Chromatography–Electrospray Ionization–Tandem Mass Spectrometry. Anal Chem 2019; 91:13695-13702. [DOI: 10.1021/acs.analchem.9b02968] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Marko Tarvainen
- Food Chemistry and Food Development, Department of Biochemistry, Faculty of Science and Engineering, University of Turku Turun yliopisto FI-20014 Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, Faculty of Science and Engineering, University of Turku Turun yliopisto FI-20014 Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, Faculty of Science and Engineering, University of Turku Turun yliopisto FI-20014 Finland
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Linderborg KM, Kulkarni A, Zhao A, Zhang J, Kallio H, Magnusson JD, Haraldsson GG, Zhang Y, Yang B. Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats. Food Chem 2019; 283:381-389. [PMID: 30722887 DOI: 10.1016/j.foodchem.2018.12.130] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 12/30/2018] [Accepted: 12/31/2018] [Indexed: 01/14/2023]
Abstract
Lack of synthetic enantiospecific triacylglycerols (TAGs) has hindered our understanding of the impact of TAG structure on the absorption and metabolic fate of fatty acids (FAs). In a five-day feeding trial with mildly (n-3) deficient rats, the bioavailability of docosahexaenoic acid [22:6(n-3), DHA] and stearic acid (18:0) from the two different enantiomers of TAG: sn-22:6(n-3)-18:0-18:0 and sn-18:0-18:0-22:6(n-3), and their regioisomeric TAG: sn-18:0-22:6(n-3)-18:0 was compared. Less secretion of fecal DHA was detected from the sn-2 position compared with the sn-1 and sn-3 positions, but no difference was found in DHA content of the fasting plasma or in the weight of the body or organs. 18:0 was lost to feces mainly as cleaved from the primary positions but also as glycerol-bound. The 5-day intervention in rats was long enough to modify the fatty acid profile of plasma phospholipids.
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Affiliation(s)
- Kaisa M Linderborg
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Finland
| | - Amruta Kulkarni
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Finland
| | - Ai Zhao
- Department of Nutrition & Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing, China
| | - Jian Zhang
- Department of Nutrition & Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing, China
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Finland
| | | | | | - Yumei Zhang
- Department of Nutrition & Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing, China.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Finland.
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11
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Larmo P, Järvinen R, Laihia J, Löyttyniemi E, Maavirta L, Yang B, Kallio H, Sandberg-Lall M. Effects of a sea buckthorn oil spray emulsion on dry eye. Cont Lens Anterior Eye 2018; 42:428-433. [PMID: 30497904 DOI: 10.1016/j.clae.2018.11.011] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 11/14/2018] [Accepted: 11/15/2018] [Indexed: 11/26/2022]
Abstract
PURPOSE To investigate the effects of a sea buckthorn oil and sodium hyaluronate-containing eyelid spray emulsion (SB spray) on dry eye. METHODS A randomized controlled study was carried out. Adults (25-70 years) with Ocular Surface Disease Index (OSDI) ≥20 and moderate or severe dryness, burning or grittiness of the eyes were included. In study part one (n = 2), SB spray was used on both closed eyelids four times in one day. In part two (n = 10), SB spray was used on one randomized eyelid, and a commercial reference spray on the other for nine days. In part three (n = 40), eyes were randomized to one eye receiving SB spray and an untreated control for 1.5 months. Dry eye tests were carried out at baseline, during, and at the end of each study section. Symptoms were recorded in questionnaires and daily logs. RESULTS In part one, the SB spray was well tolerated. In part two, OSDI decreased significantly (P = 0.022) in the SB spray eye compared to the reference spray, indicating a beneficial effect on symptoms. In part three, OSDI in the SB spray eye decreased significantly compared to the untreated control (P = 0.0007). The scores for dryness at the study end were lower in the SB spray eye compared to control (P = 0.0070). Symptom sums and frequencies of dryness (sum P = 0.0046, frequency P = 0.0016) and watering (sum P = 0.0003, frequency P = 0.013) in the daily logs were lower in the eye treated with SB spray. CONCLUSIONS SB spray on closed eyelids relieved the symptoms of dry eye.
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Affiliation(s)
| | | | | | | | | | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Finland
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12
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Nuora A, Tupasela T, Jokioja J, Tahvonen R, Kallio H, Yang B, Viitanen M, Linderborg K. The effect of heat treatments and homogenisation of cows’ milk on gastrointestinal symptoms, inflammation markers and postprandial lipid metabolism. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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13
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Zheng J, Huang C, Yang B, Kallio H, Liu P, Ou S. Regulation of phytochemicals in fruits and berries by environmental variation-Sugars and organic acids. J Food Biochem 2018; 43:e12642. [PMID: 31353611 DOI: 10.1111/jfbc.12642] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 06/07/2018] [Accepted: 07/20/2018] [Indexed: 01/05/2023]
Abstract
Sugars and organic acids are important phytochemicals contributing to the nutrition and sensory properties of fruits and berries. Their contents are closely correlated to the genetic background of plants as well as to the environmental conditions during growth. This review focuses on the recent researches on the metabolism of these compounds in fruits and berries in response to the variation of environmental conditions, including temperature, radiation, and water supply. A great deal of investigations indicates that the influence of environmental factors on the composition of fruits/berries depended largely on the genetic background. Moreover, the metabolic regulation in response to environmental changes also varies between different plant developmental stages. Nevertheless, some general trends, like the positive correlation between light intensity and sugar content, were observed in most investigations. In grapes (Vitis vinifera L.), the content of malic acid always decreases as light intensity increases, and as the water supply decreases. PRACTICAL APPLICATIONS: The contents of sugars and organic acids, and especially their relative ratio, are important indicators determining the taste and quality of fruits and fruit products. In this review, we summarized the investigations carried out on the regulation of these sensory contributing primary metabolites in fruits and berries in relation to the variation of environmental conditions. It was indicated that various factors, such as plant genotype, growing period, and interaction between environmental factors, might contribute to the impact of environmental changes on the composition of fruits/berries. The article not only provides comprehensive knowledges in food chemistry and plant physiology but also provide important background knowledge for berry cultivation and breeding, as well as useful guidelines for utilization of fruits and berries in food industry.
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Affiliation(s)
- Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou, China.,Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Pengzhan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
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14
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Marsol-Vall A, Kortesniemi M, Karhu ST, Kallio H, Yang B. Profiles of Volatile Compounds in Blackcurrant ( Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions. J Agric Food Chem 2018; 66:7485-7495. [PMID: 29938497 PMCID: PMC6221373 DOI: 10.1021/acs.jafc.8b02070] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [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: 05/12/2023]
Abstract
The volatile profiles of three blackcurrant ( Ribes nigrum L.) cultivars grown in Finland and their responses to growth latitude and weather conditions were studied over an 8 year period by headspace solid-phase microextraction (HS-SPME) followed by gas-chromatographic-mass-spectrometric (GC-MS) analysis. Monoterpene hydrocarbons and oxygenated monoterpenes were the major classes of volatiles. The cultivar 'Melalahti' presented lower contents of volatiles compared with 'Ola' and 'Mortti', which showed very similar compositions. Higher contents of volatiles were found in berries cultivated at the higher latitude (66° 34' N) than in those from the southern location (60° 23' N). Among the meteorological variables, radiation and temperature during the last month before harvest were negatively linked with the volatile content. Storage time had a negative impact on the amount of blackcurrant volatiles.
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Affiliation(s)
- Alexis Marsol-Vall
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Maaria Kortesniemi
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Saila T. Karhu
- Horticulture
Technologies, Production Systems, Natural
Resources Institute Finland (Luke), FI-20520 Turku, Finland
| | - Heikki Kallio
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Baoru Yang
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
- Tel.: +35823336844. E-mail:
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Ma X, Yang W, Laaksonen O, Nylander M, Kallio H, Yang B. Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries. J Agric Food Chem 2017; 65:9871-9879. [PMID: 29035528 DOI: 10.1021/acs.jafc.7b04156] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [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: 06/07/2023]
Abstract
Sensory profile, flavonols, proanthocyanidins, sugars, and organic acids were investigated in purees of six sea buckthorn (Hippophaë rhamnoides) cultivars. The sensory profiles of the purees were dominated by intense sourness followed by astringency and bitterness due to the high content of malic acid. Malic acid and isorhamnetin glycosides, especially isorhamnetin-3-O-sophoroside-7-O-rhamnoside, had close association with the astringent attributes in the different purees, whereas some of the known astringent compounds such as proanthocyanidin dimers and trimers or quercetin glycosides, had less impact. Moreover, the ratios between contents of acids and phenolic compounds were more important predictors of bitterness than the individual variables alone. Astringency and bitterness are important sensory factors for the consumer acceptance of sea buckthorn products. The current study provides new knowledge on the correlations between sensory properties and composition and supports industrial utilization of the sea buckthorn berries.
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Affiliation(s)
- Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Merja Nylander
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, China
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16
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Ma X, Laaksonen O, Heinonen J, Sainio T, Kallio H, Yang B. Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.). Food Chem 2017; 233:263-272. [DOI: 10.1016/j.foodchem.2017.04.073] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 04/11/2017] [Accepted: 04/12/2017] [Indexed: 11/27/2022]
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17
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Suomela JP, Tarvainen M, Kallio H, Airaksinen S. Fish Oil Finishing Diet Maintains Optimal n-3 Long-Chain Fatty Acid Content in European Whitefish (Coregonus lavaretus). Lipids 2017; 52:849-855. [DOI: 10.1007/s11745-017-4290-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Accepted: 08/15/2017] [Indexed: 12/28/2022]
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18
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Tian Y, Liimatainen J, Alanne AL, Lindstedt A, Liu P, Sinkkonen J, Kallio H, Yang B. Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants. Food Chem 2017; 220:266-281. [DOI: 10.1016/j.foodchem.2016.09.145] [Citation(s) in RCA: 125] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2016] [Revised: 09/20/2016] [Accepted: 09/22/2016] [Indexed: 12/01/2022]
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19
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Kortesniemi M, Sinkkonen J, Yang B, Kallio H. NMR metabolomics demonstrates phenotypic plasticity of sea buckthorn (Hippophaë rhamnoides) berries with respect to growth conditions in Finland and Canada. Food Chem 2017; 219:139-147. [DOI: 10.1016/j.foodchem.2016.09.125] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 07/31/2016] [Accepted: 09/19/2016] [Indexed: 01/07/2023]
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20
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Tarvainen M, Quirin KW, Kallio H, Yang B. CO 2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage. J Agric Food Chem 2016; 64:9653-9662. [PMID: 27977183 DOI: 10.1021/acs.jafc.6b03655] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [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
Cholesterol oxidation products (COPs) in foods may pose risks for human health. Suitable antioxidants can reduce the formation of COPs in industrial products. Consumer awareness of food additives has brought a need for more natural alternatives. This is the first study on the effects of supercritical CO2 extracts of rosemary, oregano, and an antimicrobial blend of seven herbs, tested at two levels (1 and 3 g/kg fish), against cholesterol oxidation in patties made of a widely consumed fish species, Atlantic salmon (Salmo salar), during baking and storage. Cholesterol oxidation was reduced by the extracts as indicated by lowered levels of 7α-hydroxycholesterol, 7β-hydroxycholesterol, and 7-ketocholesterol, which were quantified by GC-MS. The total amount of COPs was smaller in all of the cooked samples containing the plant extracts (<1 μg/g extracted fat) than in the cooked control (14 μg/g). Furthermore, the plant extracts exhibited protective effects also during cold storage for up to 14 days.
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Affiliation(s)
- Marko Tarvainen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Karl-Werner Quirin
- Flavex Naturextrakte GmbH , Nordstraße 7, 66780 Rehlingen-Siersburg, Germany
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
- Department of Food Science and Engineering, Jinan University , 510632, Guangzhou, China
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21
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Mäkilä L, Laaksonen O, Kallio H, Yang B. Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties. Food Chem 2016; 221:422-430. [PMID: 27979223 DOI: 10.1016/j.foodchem.2016.10.079] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [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: 08/15/2016] [Revised: 10/18/2016] [Accepted: 10/19/2016] [Indexed: 01/06/2023]
Abstract
Juice was pressed from black currants without enzyme treatment (NEB=Non-Enzymatic Berry) followed by re-pressing of the residue with enzymes (EPR=Enzymatic Press Residue) and the results were compared to the conventional enzyme-aided berry pressing (EB=Enzymatic Berry). EPR-juice had 9- and 5-fold higher contents of phenolic compounds compared with the NEB- and EB-juices, respectively. Effect of the low content and stability of phenolics was noticed as loss of the visual color in the NEB-juice during storage. The decrease in monomeric anthocyanins and the increase in phenolic acids were most severe in the NEB-juice, whereas the most significant decline in hydroxycinnamic acid derivatives occurred in the enzyme-treated juices. Storage in light induced less change in the phenolic composition in EPR-juice than in the two other juices. The study gave new knowledge on changes in individual metabolites, in sensory properties and in the shelf life of berry juices.
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Affiliation(s)
- Leenamaija Mäkilä
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; The Kevo Subarctic Research Institute, University of Turku, FI-20014 Turku, Finland.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, China.
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22
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Kortesniemi M, Slupsky CM, Ollikka T, Kauko L, Spevacek AR, Sjövall O, Yang B, Kallio H. NMR profiling clarifies the characterization of Finnish honeys of different botanical origins. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.05.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Zheng J, Kallio H, Yang B. Sea Buckthorn (Hippophaë rhamnoides ssp. rhamnoides) Berries in Nordic Environment: Compositional Response to Latitude and Weather Conditions. J Agric Food Chem 2016; 64:5031-44. [PMID: 27215398 DOI: 10.1021/acs.jafc.6b00682] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [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: 05/28/2023]
Abstract
Flavonol glycosides (FGs) in sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) berries of varieties 'Tytti' and 'Terhi', cultivated in northern Finland (68°02' N) for six years and southern Finland (60°23' N) for seven years, were investigated and compared by HPLC-DAD-ESI-MS/MS. The average total content of 23 identified glycosides of isorhamnetin and quercetin was 103 ± 23 and 110 ± 21 mg/100 g fresh berries in 'Terhi' and 'Tytti', respectively. The total contents of FGs, flavonol diglycosides, and triglycosides in both varieties were higher in the north than in the south, whereas total flavonol monoglycoside content behaved vice versa (p < 0.05). Among the 89 weather variables studied, the sum of the daily mean temperatures that are 5 °C or higher from the start of growth season until the day of harvest was the most important variable which associated negatively with the accumulation of FGs in berries. Such influence was much stronger in berries from the north than from the south.
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Affiliation(s)
- Jie Zheng
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, China
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, China
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
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24
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Mäkilä L, Laaksonen O, Alanne AL, Kortesniemi M, Kallio H, Yang B. Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice. J Agric Food Chem 2016; 64:4584-98. [PMID: 27147482 DOI: 10.1021/acs.jafc.6b01005] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [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: 05/11/2023]
Abstract
The stability of phenolic compounds was followed in black currant juice at ambient temperatures (in light and in dark conditions) and at +4 °C for a year. Analyses were based on high-performance liquid chromatography-diode-array detection-electrospray ionization-mass spectrometry (or tandem mass spectrometry) and high-performance liquid chromatography-diode-array detection-electrospray ionization-quadrupole time-of-flight mass spectrometry methods supported by nuclear magnetic resonance after selective high-performance liquid chromatography isolation. Altogether, 43 metabolites were identified, of which 2-(Z)-p-coumaroyloxymethylene-4-β-d-glucopyranosyloxy-2-(Z)-butenenitrile, 2-(E)-caffeoyloxymethylene-4-β-d-glucopyranosyloxy-2-(Z)-butenenitrile, 1-O-(Z)-p-coumaroyl-β-d-glucopyranose, (Z)-p-coumaric acid 4-O-β-d-glucopyranoside, and (Z)-p-coumaric acid were novel findings in black currant juice. Hydroxycinnamic acid derivatives degraded 20-40% at room temperature during one year of storage, releasing free hydroxycinnamic acids. O-Glucosides of hydroxycinnamic acid compounds were the most stable, followed by O-acylquinic acids, acyloxymethyleneglucosyloxybutenenitriles, and O-acylglucoses. Light induced the isomerization of (E)-coumaric acid compounds into corresponding Z-isomers. Flavonol glycosides stayed fairly stable. Flavonol aglycones were derived mainly from malonylglucosides. Over 90% of anthocyanins were lost at room temperature in a year, practically independent of light. Storage at low temperatures, preferably excluding light, is necessary to retain the original composition of phenolic compounds.
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Affiliation(s)
| | | | | | | | - Heikki Kallio
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, China
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25
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Linderborg KM, Salo JE, Kalpio M, Vuorinen AL, Kortesniemi M, Griinari M, Viitanen M, Yang B, Kallio H. Comparison of the postprandial effects of purple-fleshed and yellow-fleshed potatoes in healthy males with chemical characterization of the potato meals. Int J Food Sci Nutr 2016; 67:581-91. [PMID: 27163964 DOI: 10.1080/09637486.2016.1181157] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The aim of the current study was to characterize the anthocyanin content and composition of a purple potato landrace cultivar (Solanum tuberosum 'Synkeä Sakari') and to compare the postprandial effects of purple-fleshed potatoes, yellow-fleshed potatoes and bilberries in potato starch on postprandial glycemia and insulinemia in healthy males. The purple potato meal caused smaller insulinemia than the yellow potato meal (iAUC 120 min 1347 and 2226, respectively, p = 0.012 and iAUC 240 min 1448 and 2403, p = 0.007) or the bilberry meal (iAUC 120 min 1920, p = 0.027). The purple potato meal caused a smaller plasma glucose at 40 min postprandially compared with the yellow potato meal (p = 0.044). The results of this study suggest that anthocyanin-containing purple-fleshed potatoes influence the postprandial insulinemia positively. Since potatoes are the world's largest non-grain commodity, replacing yellow-fleshed potatoes with purple-fleshed potatoes as staple food could have large potential in maintaining public health.
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Affiliation(s)
- Kaisa M Linderborg
- a Division of Food Chemistry and Food Development, Department of Biochemistry , University of Turku , Turku , Finland
| | - Johanna E Salo
- a Division of Food Chemistry and Food Development, Department of Biochemistry , University of Turku , Turku , Finland
| | - Marika Kalpio
- a Division of Food Chemistry and Food Development, Department of Biochemistry , University of Turku , Turku , Finland
| | - Anssi L Vuorinen
- a Division of Food Chemistry and Food Development, Department of Biochemistry , University of Turku , Turku , Finland
| | - Maaria Kortesniemi
- a Division of Food Chemistry and Food Development, Department of Biochemistry , University of Turku , Turku , Finland
| | | | - Matti Viitanen
- c Department of Geriatrics , University of Turku, Turku City Hospital , Turku , Finland ;,d Department of Geriatrics , Karolinska Institutet, Karolinska University Hospital Huddinge , Stockholm , Sweden
| | - Baoru Yang
- a Division of Food Chemistry and Food Development, Department of Biochemistry , University of Turku , Turku , Finland
| | - Heikki Kallio
- a Division of Food Chemistry and Food Development, Department of Biochemistry , University of Turku , Turku , Finland
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26
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Suomela JP, Lundén S, Kaimainen M, Mattila S, Kallio H, Airaksinen S. Effects of origin and season on the lipids and sensory quality of European whitefish (Coregonus lavaretus). Food Chem 2016; 197 Pt B:1031-7. [PMID: 26675838 DOI: 10.1016/j.foodchem.2015.11.114] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [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: 07/23/2015] [Revised: 11/02/2015] [Accepted: 11/25/2015] [Indexed: 11/28/2022]
Abstract
The effect of variation in origin and season on the lipids and sensory quality of European whitefish (Coregonus lavaretus) was studied. The proportion of docosahexaenoic acid (22:6n-3) of the total phospholipid fatty acids in fillets was considerably higher in spring compared with autumn. Farmed fish contained 3-4 times more lipids than wild fish. Combined, the fillets of farmed fish contained 2-3 times more eicosapentaenoic acid (20:5n-3) and docosahexaenoic acid than the fillets of wild fish. Contents of vitamin D were high both in farmed and wild fish. Aroma of raw farmed whitefish was less algae-like than wild one. Raw farmed whitefish was harder, less springy, and lighter in flesh color than wild whitefish. Cooked, farmed fish had slightly stronger flavor than wild fish. There was no significant difference in pleasantness between whitefish of different origin in any of the evaluated characteristics. Both farmed and wild European whitefish caught in autumn and spring proved to have a high content of n-3 fatty acids and vitamin D, and hence they serve as a good source of nutritionally important lipids.
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Affiliation(s)
- Jukka-Pekka Suomela
- Food Chemistry and Food Development, Department of Biochemistry, FI-20014 University of Turku, Finland.
| | - Saara Lundén
- Food Chemistry and Food Development, Department of Biochemistry, FI-20014 University of Turku, Finland; Functional Foods Forum, FI-20014 University of Turku, Finland
| | - Mika Kaimainen
- Food Chemistry and Food Development, Department of Biochemistry, FI-20014 University of Turku, Finland
| | - Saila Mattila
- Functional Foods Forum, FI-20014 University of Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, FI-20014 University of Turku, Finland
| | - Susanna Airaksinen
- Natural Resources Institute Finland (Luke), Former Game and Fisheries Research Institute, FI-20520 Turku, Finland
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27
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Yang W, Laaksonen O, Kallio H, Yang B. Proanthocyanidins in Sea Buckthorn (Hippophaë rhamnoides L.) Berries of Different Origins with Special Reference to the Influence of Genetic Background and Growth Location. J Agric Food Chem 2016; 64:1274-1282. [PMID: 26798947 DOI: 10.1021/acs.jafc.5b05718] [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] [Indexed: 05/28/2023]
Abstract
Wild sea buckthorn berries from Finland (Hippophaë rhamnoides ssp. rhamnoides) and China (ssp. sinensis) as well as berries of two varieties of ssp. rhamnoides cultivated in Finland and five of ssp. mongolica cultivated in Canada were compared on the basis of the content and composition of proanthocyanidins (PAs). Among all of the samples, only B-type PAs were found. The contents of dimeric, trimeric, tetrameric, and total PAs were in the range of 1.4-8.9, 1.3-9.5, 1.0-7.1, and 390-1940 mg/100 g of dry weight, respectively. The three subspecies were separated by three validated factors (R(2), 0.724; Q(2), 0.677) in the partial least squares discriminant analysis model. Significant differences in total PAs were found between the ssp. rhamnoides and mongolica samples (p < 0.05). In ssp. rhamnoides, samples grown in northern Finland were characterized by a high amount of total PAs, typically 2-3 times higher than that in the level found in southern Finland. In ssp. sinensis, altitude did not have a systematic effect on the PA composition, suggesting the significance of the interaction between genetic background and growth location.
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Affiliation(s)
- Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, and ‡Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, and ‡Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, and ‡Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, and ‡Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
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28
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Ma X, Laaksonen O, Zheng J, Yang W, Trépanier M, Kallio H, Yang B. Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites. Food Chem 2016; 200:189-98. [PMID: 26830578 DOI: 10.1016/j.foodchem.2016.01.036] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [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: 07/03/2015] [Revised: 12/28/2015] [Accepted: 01/10/2016] [Indexed: 10/22/2022]
Abstract
Flavonol glycosides of wild sea buckthorn (Hippophaë rhamnoides ssp. sinensis) berries from China and cultivated berries (H. rhamnoides ssp. mongolica) from Finland and Canada were identified and quantified. Twenty-six flavonol glycosides were found with isorhamnetin and quercetin as the major aglycones. The contents of flavonol glycosides ranged 23-250 mg/100 g fresh berries and were significantly higher in the berries of ssp. sinensis than in those of ssp. mongolica. Among the cultivars of ssp. mongolica, the berries of 'Oranzhevaya' had the lowest (23 mg/100 g) content, and those of 'Prevoshodnaya' the highest content of flavonol glycosides (80 mg/100 g). Within the ssp. mongolica, the samples from Kittilä (Northern Finland) had higher levels of most flavonol glycosides than those from Turku (Southern Finland) and Québec. Among the ssp. sinensis berries of different growth sites, increasing trends were detected in the contents of most of the compounds as the altitude increased and as the latitude decreased. The wild berries (ssp. sinensis) from Sichuan had remarkably high contents and unique profiles of flavonol glycosides.
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Affiliation(s)
- Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Jie Zheng
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Martin Trépanier
- Centre de Recherche en Horticulture, Pavillon de l'Envirotron, Université Laval, 2480 Hochelaga, Québec G1V 0A6, Canada
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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29
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Yang W, Alanne AL, Liu P, Kallio H, Yang B. Flavonol Glycosides in Currant Leaves and Variation with Growth Season, Growth Location, and Leaf Position. J Agric Food Chem 2015; 63:9269-9276. [PMID: 26448427 DOI: 10.1021/acs.jafc.5b04171] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [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: 06/05/2023]
Abstract
Flavonol glycosides (FG) were analyzed in the leaves of six currant cultivars (Ribes spp.) with HPLC-DAD, HPLC-MS/MS, and NMR. The average amounts of the 12 major, identified FG constituted 86-93% (9.6-14.1 mg/g DW) of the total of 27 FG found. Quercetin and kaempferol were the major aglycones with trace amounts of myricetin. Quercetin-3-O-(2,6-α-dirhamnopyranosyl-β-glucopyranoside), quercetin-3-O-(2-β-xylopyranosyl-6-α-rhamnopyranosyl-β-glucopyranoside), and kaempferol-3-O-(3,6-α-dirhamnopyranosyl-β-glucopyranoside) were identified for the first time in currant leaves and existed in a white currant cultivar 'White Dutch' only. Kaempferol-3-O-β-(6'-malonyl)glucopyranoside was also a new compound existing in abundance in five cultivars but not in the white one. The results show the primary importance of the genetic background of the cultivars. The content of malonylated FG of special importance in cardiovascular health decreased regularly during summer. Time of collection and leaf position were more prominent factors affecting the composition than were the year of harvest or the growth latitude. Randomly collected leaves differed in their FG profiles from those collected from the middle position of new branches.
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Affiliation(s)
- Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, §Instrument Centre, Department of Chemistry, and #The Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Aino-Liisa Alanne
- Food Chemistry and Food Development, Department of Biochemistry, §Instrument Centre, Department of Chemistry, and #The Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Pengzhan Liu
- Food Chemistry and Food Development, Department of Biochemistry, §Instrument Centre, Department of Chemistry, and #The Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, §Instrument Centre, Department of Chemistry, and #The Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, §Instrument Centre, Department of Chemistry, and #The Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
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30
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Xue Y, Miao Q, Zhao A, Zheng Y, Zhang Y, Wang P, Kallio H, Yang B. Effects of sea buckthorn (Hippophaë rhamnoides) juice and L-quebrachitol on type 2 diabetes mellitus in db/db mice. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.041] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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Tarvainen M, Nuora A, Quirin KW, Kallio H, Yang B. Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage. Food Chem 2015; 173:1011-21. [DOI: 10.1016/j.foodchem.2014.10.125] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2014] [Revised: 08/27/2014] [Accepted: 10/21/2014] [Indexed: 10/24/2022]
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Kalpio M, Nylund M, Linderborg KM, Yang B, Kristinsson B, Haraldsson GG, Kallio H. Enantioselective chromatography in analysis of triacylglycerols common in edible fats and oils. Food Chem 2015; 172:718-24. [DOI: 10.1016/j.foodchem.2014.09.135] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 09/12/2014] [Accepted: 09/23/2014] [Indexed: 10/24/2022]
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Kortesniemi M, Vuorinen AL, Sinkkonen J, Yang B, Rajala A, Kallio H. NMR metabolomics of ripened and developing oilseed rape (Brassica napus) and turnip rape (Brassica rapa). Food Chem 2014; 172:63-70. [PMID: 25442524 DOI: 10.1016/j.foodchem.2014.09.040] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [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: 04/02/2014] [Revised: 07/29/2014] [Accepted: 09/09/2014] [Indexed: 11/18/2022]
Abstract
The oilseeds of the commercially important oilseed rape (Brassica napus) and turnip rape (Brassica rapa) were investigated with (1)H NMR metabolomics. The compositions of ripened (cultivated in field trials) and developing seeds (cultivated in controlled conditions) were compared in multivariate models using principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discriminant analysis (OPLS-DA). Differences in the major lipids and the minor metabolites between the two species were found. A higher content of polyunsaturated fatty acids and sucrose were observed in turnip rape, while the overall oil content and sinapine levels were higher in oilseed rape. The genotype traits were negligible compared to the effect of the growing site and concomitant conditions on the oilseed metabolome. This study demonstrates the applicability of NMR-based analysis in determining the species, geographical origin, developmental stage, and quality of oilseed Brassicas.
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Affiliation(s)
- Maaria Kortesniemi
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Anssi L Vuorinen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Jari Sinkkonen
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Ari Rajala
- MTT Plant Production Research, FI-31600 Jokioinen, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
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Kallio H, Yang W, Liu P, Yang B. Proanthocyanidins in wild sea buckthorn (Hippophaë rhamnoides) berries analyzed by reversed-phase, normal-phase, and hydrophilic interaction liquid chromatography with UV and MS detection. J Agric Food Chem 2014; 62:7721-7729. [PMID: 25061802 DOI: 10.1021/jf502056f] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A rapid and sensitive method for profiling of proanthocyanidins (PAs) of sea buckthorn (Hippophaë rhamnoides) berries was established based on aqueous, acidified acetone extraction. The extract was purified by Sephadex column chromatography and analyzed using reversed-phase, normal-phase, and hydrophilic interaction liquid chromatography (HILIC). Negative ion electrospray ionization mass spectrometry (ESI-MS) in single ion recording (SIR) and full scan modes combined with UV detection were used to define the combinations and ratios of PA oligomer classes. PAs with degree of polymerization from 2 to 11 were detected by HILIC-ESI-MS. Quantification of dimeric, trimeric, and tetrameric PAs was carried out with ESI-MS-SIR, and their molar proportions were 40, 40, and 20%, respectively. Only B-type PAs were found, and (epi)gallocatechins were the main monomeric units. More than 60 combinations of (epi)catechins and (epi)gallocatechins of proanthocyanidin dimers and trimers were found. A majority of the PAs were shown to be higher polymers based on the HILIC-UV analysis.
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Affiliation(s)
- Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014, Turku, Finland
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35
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Liu P, Kallio H, Yang B. Flavonol glycosides and other phenolic compounds in buds and leaves of different varieties of black currant (Ribes nigrum L.) and changes during growing season. Food Chem 2014; 160:180-9. [PMID: 24799225 DOI: 10.1016/j.foodchem.2014.03.056] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [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: 04/08/2013] [Revised: 12/14/2013] [Accepted: 03/11/2014] [Indexed: 10/25/2022]
Abstract
Phenolic compounds in buds and leaves of three varieties of black currant in Finland were identified by HPLC-DAD-ESI-MS/MS. Forty-three phenolic compounds of flavonol glycosides, proanthocyanidins and phenolic acids were found in variety "Mikael" whereas only thirty-five in "Mortti" and "Jaloste n:o 15". Glycosides of quercetin and kaempferol were the major phenolics. Rutin, hyperoside, isoquercitrin, kaempferol-3-O-rutinoise, kaempferol-3-O-glucoside, quercetin-3-O-(6″-malonyl)-glucoside and a kaempferol-malonylhexoside were the most abundant flavonol glycosides. The contents of flavonol glycosides ranged from 1 to 7 mg/g fresh weight in leaves showing typically an increasing trend from July to August, reaching the highest values in early October in "Mikael" and the end of August in "Mortti" and "Jaloste n:o 15". This is the first systematic report of the composition and content of phenolic compounds in buds and leaves of black currant.
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Affiliation(s)
- Pengzhan Liu
- Department of Biochemistry and Food Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Heikki Kallio
- Department of Biochemistry and Food Chemistry, University of Turku, FI-20014 Turku, Finland; The Kevo Subarctic Research Institute, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- Department of Biochemistry and Food Chemistry, University of Turku, FI-20014 Turku, Finland.
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36
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Kortesniemi M, Sinkkonen J, Yang B, Kallio H. 1H NMR spectroscopy reveals the effect of genotype and growth conditions on composition of sea buckthorn (Hippophaë rhamnoides L.) berries. Food Chem 2014; 147:138-46. [DOI: 10.1016/j.foodchem.2013.09.133] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 07/18/2013] [Accepted: 09/25/2013] [Indexed: 01/05/2023]
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37
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Linnamaa P, Nieminen K, Koulu L, Tuomasjukka S, Kallio H, Yang B, Tahvonen R, Savolainen J. Black currant seed oil supplementation of mothers enhances IFN-γ and suppresses IL-4 production in breast milk. Pediatr Allergy Immunol 2013; 24:562-6. [PMID: 23980846 DOI: 10.1111/pai.12110] [Citation(s) in RCA: 15] [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] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 07/01/2013] [Indexed: 12/17/2022]
Abstract
BACKGROUND The first year of infancy is crucial for the development of atopic immune response. Inadequate early Th1 and Treg responses and increased production of Th2 cytokines are associated with atopy. Breast milk contains several immunomodulatory cytokines and other factors that might influence the maturation of the infant's immune system. We assessed the cytokines in breast milk of mother of newborn infants and their associations with black currant seed oil (BCSO) supplementation during pregnancy, mother's atopic status and the development of infant's atopic dermatitis. METHODS Mothers and infants from an intervention study by black currant seed oil (n = 31) or olive oil as placebo (n = 30) were included in the study. Breast milk samples were collected during the first 3 months of breastfeeding. Breast milk levels of IL-4, IL-5, IL-10, IL-12, IFN-γ and TNF were measured by Luminex technology. RESULTS BCSO intervention group had decreased level of IL-4 (p = 0.044) and elevated level of IFN-γ (p = 0.014) in breast milk as compared to olive oil group. No significant differences were observed in IL-5, IL-10, IL-12 and TNF levels between the BCSO and olive oil groups. Mothers who had atopic dermatitis had significantly decreased levels of IL-10 (p = 0.044) in breast milk. Breast milk of the mothers of the children who developed atopic dermatitis had lower levels of IFN-γ (p = 0.039) as compared to the breast milk of the mothers of the children without dermatitis. CONCLUSION Dietary intervention with BCSO had immunomodulatory effects on breast milk cytokine production towards Th2 to Th1 immunodeviation.
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Affiliation(s)
- Pia Linnamaa
- Department of Dermatology, University of Turku, Turku, Finland
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38
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Lyhs U, Perko-Mäkelä P, Kallio H, Brockmann A, Heinikainen S, Tuuri H, Pedersen K. Characterization of Clostridium perfringens isolates from healthy turkeys and from turkeys with necrotic enteritis. Poult Sci 2013; 92:1750-7. [DOI: 10.3382/ps.2012-02903] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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39
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Yang B, Zheng J, Laaksonen O, Tahvonen R, Kallio H. Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars. J Agric Food Chem 2013; 61:3517-32. [PMID: 23480522 DOI: 10.1021/jf4000456] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Effects of growth latitude and weather conditions on phenolic compounds of currants (Ribes spp.) were investigated. The berries of red currant cultivar 'Red Dutch', white currant 'White Dutch', and green currant 'Vertti' were collected in seven consecutive years from two growth sites (south and north) with a latitudinal distance of 690 km. The contents of hydroxycinnamic acid conjugates and flavonol glycosides in 'Vertti' were higher than those in 'White Dutch' by 8 and 5 times, respectively, and by 50 and 3 times than those in 'Red Dutch', respectively. The total content of phenolic compounds was 10-19% higher in the north than in the south (p < 0.05). In 'Red Dutch', anthocyanins were 12% richer in berries from the north compared with those from the south (p < 0.05). The total content of hydroxycinnamic acid conjugates in 'Vertti' and 'White Dutch' from the north was 30% higher than those from the south (p < 0.05). High radiation and temperature were associated with low contents of the major phenolic compounds in all the cultivars studied. High humidity correlated with low levels of hydroxycinnamic acid conjugates in green and white currants.
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Affiliation(s)
- Baoru Yang
- Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland.
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40
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Linnamaa P, Nieminen K, Koulu L, Tuomasjukka S, Kallio H, Yang B, Tahvonen R, Savolainen J. Pro-inflammatory and Th2-type cytokine responses in PBMC in infants are associated with parental smoking. Clin Exp Allergy 2013; 42:1472-8. [PMID: 22994344 DOI: 10.1111/j.1365-2222.2012.04066.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
BACKGROUND During infancy, a disturbed cytokine balance leads to an atopic immune response. Many risk factors have been associated with the development of atopy. These include parental smoking, elevated cord blood IgE, early exposure to pets and family history of atopy, but the knowledge of their impact on cytokine balance is limited. OBJECTIVE To assess the cytokines induced by mitogen in peripheral blood mononuclear cells (PBMC) of infants at 3 months and 12 months of age and their potential association with fatty acid (FA) intervention, parental atopy, atopic dermatitis and parental smoking. METHODS Infants from an intervention study using black currant seed oil (BCSO, n = 34) or placebo (n = 34) were included. PBMC samples were taken at the age of 3 and 12 months. Signs of atopic dermatitis and parental smoking were registered. PBMC were isolated from heparinized blood samples, stimulated with ConcanavalinA mitogen and the cytokine responses were detected at 72 h of stimulation by Luminex technology. RESULTS Children of smoking parents had elevated levels of IL-4 (P = 0.0004), IL-5 (P = 0.0002), IFN-γ (P = 0.039) and TNF (P = 0.0003) at 12 months of age. Children who had atopic dermatitis by the age of 3 months showed elevated levels of IL-5 at 3 months (P = 0.0027) and 12 months of age (P = 0.022). The production of TNF at the age of 3 months was higher (P = 0.010) and the production of IL-12 at the age of 12 months was lower (P = 0.025) in infants whose parents were atopic. BCSO intervention did not have any effect on any cytokine production or mRNA expression. CONCLUSION Children of smoking parents had highly significantly elevated levels of Th2-type cytokines IL-4, IL-5 and pro-inflammatory cytokine TNF. The detrimental effects of parental smoking on the child's immune function should lead us to pay more attention to supporting parents to stop smoking.
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Affiliation(s)
- P Linnamaa
- Department of Dermatology, Turku University Hospital, University of Turku, Turku, Finland
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41
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Nyyssölä A, Pihlajaniemi V, Järvinen R, Mikander S, Kontkanen H, Kruus K, Kallio H, Buchert J. Screening of microbes for novel acidic cutinases and cloning and expression of an acidic cutinase from Aspergillus niger CBS 513.88. Enzyme Microb Technol 2013; 52:272-8. [PMID: 23540930 DOI: 10.1016/j.enzmictec.2013.01.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [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: 11/20/2012] [Revised: 01/08/2013] [Accepted: 01/09/2013] [Indexed: 11/18/2022]
Abstract
Isolates from gardening waste compost and 38 culture collection microbes were grown on agar plates at pH 4.0 with the cutinase model substrate polycaprolactone as a carbon source. The strains showing polycaprolactone hydrolysis were cultivated in liquid at acidic pH and the cultivations were monitored by assaying the p-nitrophenyl butyrate esterase activities. Culture supernatants of four strains were analyzed for the hydrolysis of tritiated apple cutin at different pHs. Highest amounts of radioactive hydrolysis products were detected at pHs below 5. The hydrolysis of apple cutin by the culture supernatants at acidic pH was further confirmed by GC-MS analysis of the hydrolysis products. On the basis of screening, the acidic cutinase from Aspergillus niger CBS 513.88 was chosen for heterogeneous production in Pichia pastoris and for analysis of the effects of pH on activity and stability. The recombinant enzyme showed activity over a broad range of pHs with maximal activity between pH 5.0 and 6.5. Activity could be detected still at pH 3.5.
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Affiliation(s)
- Antti Nyyssölä
- VTT Biotechnology, P.O. Box 1000, FIN-02044 VTT, Finland.
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42
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Laaksonen O, Mäkilä L, Tahvonen R, Kallio H, Yang B. Sensory quality and compositional characteristics of blackcurrant juices produced by different processes. Food Chem 2012; 138:2421-9. [PMID: 23497904 DOI: 10.1016/j.foodchem.2012.12.035] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2012] [Accepted: 12/11/2012] [Indexed: 10/27/2022]
Abstract
Effects of enzymatic and non-enzymatic juice pressing on key orosensory and chemical quality factors of blackcurrant juices were studied in laboratory scale using berries of five different cultivars (Mortti, Mikael, Marski, Ola and Breed15). Enzymatic processing increased the juice yield by 10-22% and the content of various phenolic compounds in juice by 4-10-fold as compared to the non-enzymatic process. Higher intensity of the mouth-drying astringency of the enzyme-aided juice was the most significant orosensory difference between the processes. Juices of different blackcurrant cultivars varied in sweetness, sourness and bitterness. The most intensive sensory attributes of the juices were sourness and puckering astringency regardless of processing method. They correlated positively with each other and were contributed by acid content and pH. In enzyme-aided juices, the contents of flavonol glycosides and hydroxycinnamic acids were associated with mouth-drying astringency, and sugar/acid ratio correlated with sweetness. These correlations were less clear in non-enzyme juices possibly due to lower content of phenolic compounds and the high content of pectin.
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Affiliation(s)
- Oskar Laaksonen
- Department of Biochemistry and Food Chemistry, University of Turku, Turku FI-20014, Finland.
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43
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Suomela JP, Vaarno J, Sandell M, Lehtonen HM, Tahvonen R, Viikari J, Kallio H. Children’s hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking. Food Chem 2012; 135:1210-9. [DOI: 10.1016/j.foodchem.2012.05.079] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Revised: 04/25/2012] [Accepted: 05/21/2012] [Indexed: 10/28/2022]
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Lehtonen HM, Lindstedt A, Järvinen R, Sinkkonen J, Graça G, Viitanen M, Kallio H, Gil AM. 1H NMR-based metabolic fingerprinting of urine metabolites after consumption of lingonberries (Vaccinium vitis-idaea) with a high-fat meal. Food Chem 2012; 138:982-90. [PMID: 23411204 DOI: 10.1016/j.foodchem.2012.10.081] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2012] [Revised: 09/19/2012] [Accepted: 10/03/2012] [Indexed: 01/20/2023]
Abstract
The use of NMR metabolomics in clinical trials is growing; however, reports of postprandial experiments in humans are scarce. The present study investigated whether consumption of lingonberries as a supplement to an oil-rich meal modifies the postprandial fingerprints of human urine. Urine samples were analysed by (1)H NMR, and untargeted multivariate analysis was applied to the data for comprehensive fingerprinting. A clear separation of postprandial lingonberry meal samples was revealed. To evaluate statistical differences, a targeted approach was applied for the informative spectral areas. Significantly (p<0.05) increased levels of polyphenol metabolites, hippuric acid and 4-hydroxyhippuric acid, and decreased creatinine and dimethylamine levels were the major explanations for the grouping of the postprandial samples after the different meals. Thus, inclusion of polyphenol-rich lingonberry powder in a rapeseed oil-rich meal modifies the metabolic profile of urine which may be used to reveal both consumption of berries and health-promoting changes in the common metabolism.
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Affiliation(s)
- Henna-Maria Lehtonen
- Department of Biochemistry and Food Chemistry, University of Turku, FI-20014 Turku, Finland
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45
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Zheng J, Yang B, Ruusunen V, Laaksonen O, Tahvonen R, Hellsten J, Kallio H. Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions. J Agric Food Chem 2012; 60:6581-93. [PMID: 22681333 DOI: 10.1021/jf3012739] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Phenolic compounds in black currants of three Finnish cultivars and their response to growth latitude and weather conditions were analyzed over a six-year period. 'Melalahti' had lower contents of total phenolic compounds (31.4% and 29.2% lower than 'Mortti' and 'Ola', respectively), total anthocyanins (32.6% and 30.5%), and total hydroxycinnamic acid derivatives (23.1% and 23.8%) (p < 0.05) and was less affected by growth latitude and weather conditions than 'Mortti' and 'Ola'. However, all the cultivars grown at higher latitude (66°34' N) had lower contents of total flavonols, total anthocyanins, and total phenolic compounds than those grown at lower latitude (60°23' N) (p < 0.05). The content of total hydroxycinnamic acid conjugates did not vary in 'Melalahti' (p > 0.05) but increased as the latitude increased in 'Mortti' and 'Ola' (p < 0.05). Temperature and radiation were the major weather variables influencing the composition of phenolic compounds. Delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, and myricetin-3-O-glucoside content showed positive correlations with temperature and radiation in all three cultivars. The study gives important guidelines for the selection of raw materials and growth sites as well as for the berry cultivation for commercial exploitation of black currant berries.
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Affiliation(s)
- Jie Zheng
- Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland
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46
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Tarvainen M, Phuphusit A, Suomela JP, Kuksis A, Kallio H. Effects of antioxidants on rapeseed oil oxidation in an artificial digestion model analyzed by UHPLC-ESI-MS. J Agric Food Chem 2012; 60:3564-3579. [PMID: 22433015 DOI: 10.1021/jf2050944] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A normal diet contains large quantities of oxidized fatty acids, glycerolipids, cholesterol, and their cytotoxic degradation products because many foods in the diet are fried, heated, or otherwise processed and consumed often after long periods of storage. There is also evidence that the acid medium of the stomach promotes lipid peroxidation and that the gastrointestinal tract is a major site of antioxidant action, as demonstrated by various colorimetric methods. The identity and yields of specific products of lipid transformation have seldom been determined. The present study describes the molecular species profiles of all major gastrointestinal lipids formed during digestion of autoxidized rapeseed oil in an artificial digestion model in the presence of L-ascorbic acid, 6-palmitoyl-O-L-ascorbic acid, 3,5-di-tert-butyl-4-hydroxytoluene (BHT), DL-α-tocopherol, and DL-α-tocopheryl acetate. Differences in oxidized lipid profiles were detected in the samples digested in the presence of different antioxidants, but none of them could prevent the formation of oxidized lipids or promote their degradation in a gastric digestion model. The lack of effect is attributed to the inappropriate nature of the gastrointestinal medium for the antioxidant activity of these vitamins and BHT. A fast ultrahigh performance liquid chromatographic-electrospray ionization-mass spectrometric method was developed for the analysis of lipolysis products, including epoxy, hydroperoxy, and hydroxy fatty acids, and acylglycerols, utilizing lithium as ionization enhancer.
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Affiliation(s)
- Marko Tarvainen
- Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland.
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47
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Zheng J, Yang B, Trépanier M, Kallio H. Effects of genotype, latitude, and weather conditions on the composition of sugars, sugar alcohols, fruit acids, and ascorbic acid in sea buckthorn (Hippophaë rhamnoides ssp. mongolica) berry juice. J Agric Food Chem 2012; 60:3180-9. [PMID: 22397621 DOI: 10.1021/jf204577g] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Sea buckthorn berries (Hippophaë rhamnoides ssp. mongolica) of nine varieties were collected from three growth locations in five inconsecutive years (n = 152) to study the compositional differences of sugars, sugar alcohols, fruit acids, and ascorbic acid in berries of different genotypes. Fructose and glucose (major sugars) were highest in Chuiskaya and Vitaminaya among the varieties studied, respectively. Malic acid and quinic acid (major acids) were highest in Pertsik and Vitaminaya, respectively. Ascorbic acid was highest in Oranzhevaya and lowest in Vitaminaya. Berry samples of nine varieties collected from two growth locations in five years (n = 124) were combined to study the effects of latitude and weather conditions on the composition of H. rhamnoides ssp. mongolica. Sea buckthorn berries grown at lower latitude had higher levels of total sugar and sugar/acid ratio and a lower level of total acid and were supposed to have better sensory properties than those grown at higher latitude. Glucose, quinic acid, and ascorbic acid were hardly influenced by weather conditions. The other components showed various correlations with temperature, radiation, precipitation, and humidity variables. In addition, fructose, sucrose, and myo-inositol correlated positively with each other and showed negative correlation with malic acid on the basis of all the samples studied (n = 152).
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Affiliation(s)
- Jie Zheng
- Department of Biochemistry and Food Chemistry, University of Turku, FI-20014 Turku, Finland
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48
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Linderborg KM, Lehtonen HM, Järvinen R, Viitanen M, Kallio H. The fibres and polyphenols in sea buckthorn (Hippophaë rhamnoides) extraction residues delay postprandial lipemia. Int J Food Sci Nutr 2011; 63:483-90. [DOI: 10.3109/09637486.2011.636346] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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49
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Liu P, Kallio H, Yang B. Phenolic compounds in hawthorn (Crataegus grayana) fruits and leaves and changes during fruit ripening. J Agric Food Chem 2011; 59:11141-11149. [PMID: 21905654 DOI: 10.1021/jf202465u] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Phenolics in the fruits and leaves of Crataegus grayana were identified by HPLC-UV-ESI-MS. The contents of these compounds and their changes during autumn were also analyzed. Epicatechin [1-7 mg/g dry mass (DM) in fruits and 1-10 mg/g DM in leaves), procyanidins B2 (2-4 and 1-8 mg/g DM) and C1 (2-4 and 1-8 mg/g DM), hyperoside (0.5-1 and 2-11 mg/g DM), and a quercetin-pentoside (0.3-0.5 and 2-6 mg/g DM) were the major phenolics in both fruits and leaves. C-Glycosyl flavones were present in leaves (2-5 mg/g DM), whereas only trace levels were found in fruits. Ideain and 5-O-caffeoylquinic acid were found only in fruits. An additional 11 phenolics were identified/tentatively identified. Total phenolic contents reached highest levels by the end of August in fruits and by the end of September in leaves. The compositional profiles of phenolics in fruits and leaves of C. grayana were different from those of other Crataegus species.
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Affiliation(s)
- Pengzhan Liu
- Department of Biochemistry and Food Chemistry, University of Turku, FI-20014 Turku, Finland.
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Suomela JP, Leskinen H, Kallio H. Analysis of isomeric forms of oxidized triacylglycerols using ultra-high-performance liquid chromatography and tandem mass spectrometry. J Agric Food Chem 2011; 59:8095-8100. [PMID: 21702477 DOI: 10.1021/jf2011936] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Detailed studies on the regioisomeric structures of oxidized species of triacylglycerols (TAG), formed in food during storage and processing, have not been published thus far. In this study, an analytical approach based on efficient ultra-high-performance liquid chromatographic (UHPLC) separation of different isomers of oxidized TAG species and their tandem mass spectrometric analysis was created. A linear solvent gradient based on acetonitrile and acetone was used in the UHPLC method. A novel method utilizing positive ion ESI using ammonia supplemented in the nebulizer gas was used to produce ammonium adduct ions for mass spectrometric analysis. With the UHPLC method used, different regioisomers of TAG species containing oxidized linoleic or oleic acid could be efficiently resolved. Differences in the fragmentation patterns of many of the oxidized TAG isomers could be demonstrated by the tandem mass spectrometric method. On the basis of the results, the approach enables regiospecific analysis of oxidized TAG molecules.
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Affiliation(s)
- Jukka-Pekka Suomela
- Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland.
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