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Gericke M, Amaral AJR, Budtova T, De Wever P, Groth T, Heinze T, Höfte H, Huber A, Ikkala O, Kapuśniak J, Kargl R, Mano JF, Másson M, Matricardi P, Medronho B, Norgren M, Nypelö T, Nyström L, Roig A, Sauer M, Schols HA, van der Linden J, Wrodnigg TM, Xu C, Yakubov GE, Stana Kleinschek K, Fardim P. The European Polysaccharide Network of Excellence (EPNOE) research roadmap 2040: Advanced strategies for exploiting the vast potential of polysaccharides as renewable bioresources. Carbohydr Polym 2024; 326:121633. [PMID: 38142079 DOI: 10.1016/j.carbpol.2023.121633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 12/25/2023]
Abstract
Polysaccharides are among the most abundant bioresources on earth and consequently need to play a pivotal role when addressing existential scientific challenges like climate change and the shift from fossil-based to sustainable biobased materials. The Research Roadmap 2040 of the European Polysaccharide Network of Excellence (EPNOE) provides an expert's view on how future research and development strategies need to evolve to fully exploit the vast potential of polysaccharides as renewable bioresources. It is addressed to academic researchers, companies, as well as policymakers and covers five strategic areas that are of great importance in the context of polysaccharide related research: (I) Materials & Engineering, (II) Food & Nutrition, (III) Biomedical Applications, (IV) Chemistry, Biology & Physics, and (V) Skills & Education. Each section summarizes the state of research, identifies challenges that are currently faced, project achievements and developments that are expected in the upcoming 20 years, and finally provides outlines on how future research activities need to evolve.
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Affiliation(s)
- Martin Gericke
- Friedrich Schiller University of Jena, Institute of Organic Chemistry and Macromolecular Chemistry, Centre of Excellence for Polysaccharide Research, Humboldtstraße 10, D-07743 Jena, Germany
| | - Adérito J R Amaral
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Tatiana Budtova
- MINES Paris, PSL University, CEMEF - Center for Materials Forming, UMR CNRS 7635, CS 10207, rue Claude Daunesse, 06904 Sophia Antipolis, France
| | - Pieter De Wever
- KU Leuven, Department of Chemical Engineering, Chemical and Biochemical Reactor Engineering and Safety (CREaS), Celestijnenlaan 200F, 3001 Leuven, Belgium
| | - Thomas Groth
- Department Biomedical Materials, Institute of Pharmacy, Martin Luther University Halle-Wittenberg, 06099 Halle (Saale), Germany
| | - Thomas Heinze
- Friedrich Schiller University of Jena, Institute of Organic Chemistry and Macromolecular Chemistry, Centre of Excellence for Polysaccharide Research, Humboldtstraße 10, D-07743 Jena, Germany
| | - Herman Höfte
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), 78000 Versailles, France
| | - Anton Huber
- University Graz, Inst.f. Chem./PS&HC - Polysaccharides & Hydrocolloids, Heinrichstrasse 28, 8010 Graz, Austria
| | - Olli Ikkala
- Department of Applied Physics, Aalto University School of Science, FI-00076 Espoo, Finland
| | - Janusz Kapuśniak
- Jan Dlugosz University in Czestochowa, Faculty of Science and Technology, Department of Dietetics and Food Studies, Waszyngtona 4/8, 42-200 Czestochowa, Poland
| | - Rupert Kargl
- Graz University of Technology, Institute of Chemistry and Technology of Biobased Systems, Stremayrgasse 9, A-8010 Graz, Austria
| | - João F Mano
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Már Másson
- Faculty of Pharmaceutical Sciences, School of Health Sciences, University of Iceland, Hofsvallagata 53, IS-107 Reykjavík, Iceland
| | - Pietro Matricardi
- Sapienza University of Rome, Department of Drug Chemistry and Technologies, P.le A. Moro 5, 00185 Rome, Italy
| | - Bruno Medronho
- MED-Mediterranean Institute for Agriculture, Environment and Development, CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; Surface and Colloid Engineering, FSCN Research Center, Mid Sweden University, SE-851 70 Sundsvall, Sweden
| | - Magnus Norgren
- Surface and Colloid Engineering, FSCN Research Center, Mid Sweden University, SE-851 70 Sundsvall, Sweden
| | - Tiina Nypelö
- Chalmers University of Technology, Department of Chemistry and Chemical Engineering, 41296 Gothenburg, Sweden; Aalto University, Department of Bioproducts and Biosystems, 00076 Aalto, Finland
| | - Laura Nyström
- ETH Zurich, Department of Health Sciences and Technology, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Anna Roig
- Institute of Materials Science of Barcelona (ICMAB-CSIC), 08193 Bellaterra, Spain
| | - Michael Sauer
- University of Natural Resources and Life Sciences, Vienna, Department of Biotechnology, Institute of Microbiology and Microbial Biotechnology, Muthgasse 18, 1190 Vienna, Austria
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | | | - Tanja M Wrodnigg
- Graz University of Technology, Institute of Chemistry and Technology of Biobased Systems, Stremayrgasse 9, A-8010 Graz, Austria
| | - Chunlin Xu
- Åbo Akademi University, Laboratory of Natural Materials Technology, Henrikinkatu 2, Turku/Åbo, Finland
| | - Gleb E Yakubov
- Soft Matter Biomaterials and Biointerfaces, Food Structure and Biomaterials Group, School of Biosciences, University of Nottingham, Sutton Bonington LE12 5RD, United Kingdom
| | - Karin Stana Kleinschek
- Graz University of Technology, Institute of Chemistry and Technology of Biobased Systems, Stremayrgasse 9, A-8010 Graz, Austria.
| | - Pedro Fardim
- KU Leuven, Department of Chemical Engineering, Chemical and Biochemical Reactor Engineering and Safety (CREaS), Celestijnenlaan 200F, 3001 Leuven, Belgium
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Sägesser C, Kallfelz JM, Boulos S, Hammer L, Böcker L, Portmann R, Nyström L, Mathys A. A novel approach for the protein determination in food-relevant microalgae. Bioresour Technol 2023; 390:129849. [PMID: 37813318 DOI: 10.1016/j.biortech.2023.129849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/06/2023] [Accepted: 10/06/2023] [Indexed: 10/11/2023]
Abstract
Microalgae are gaining interest as food ingredient. Assessments of functional and nutritional properties are necessary to forward their implementation. In this study, protein content and composition of eight commercially available microalgae biomasses were determined and compared to conventional food proteins. A novel procedure for the determination of the true protein content was proposed: Multiplication of proteinic nitrogen with a sample-specific nitrogen-to-protein conversion factor kA. The proteinic nitrogen was derived from the difference of total nitrogen minus non-protein nitrogen. The average kA for microalgae was 5.3 and considerable variation between different microalgae biomasses were detected. In addition, the content of non-protein nitrogen varied between 3.4% and 15.4%. The amino acid profiles of Chlorella samples were nutritionally superior to the tested plant proteins but indicated lower protein interaction tendency, potentially limiting their structuring functionality. In contrast, Auxenochlorella contained lower amounts of indispensable amino acids while showing comparable interaction potential to plant proteins.
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Affiliation(s)
- Corina Sägesser
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Johanna M Kallfelz
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Samy Boulos
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Laila Hammer
- Development and Analytics Research Division, Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland; Department of Health, Swiss Distance University of Health (FFSH), Zollstrasse 11, 8005 Zürich, Switzerland; Division of Human Nutrition and Health, Wageningen University and Research, Stippeneng 4, 6708 Wageningen, Netherlands
| | - Lukas Böcker
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Reto Portmann
- Development and Analytics Research Division, Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
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Syryamina VN, Wu X, Boulos S, Nyström L, Yulikov M. Pulse EPR spectroscopy and molecular modeling reveal the origins of the local heterogeneity of dietary fibers. Carbohydr Polym 2023; 319:121167. [PMID: 37567691 DOI: 10.1016/j.carbpol.2023.121167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 06/15/2023] [Accepted: 06/28/2023] [Indexed: 08/13/2023]
Abstract
Optimizing human diet by including dietary fibers would be more efficient when the fibers' chain interactions with other molecules are understood in depth. Thereby, it is important to develop methods for characterizing the fiber chain to be able to monitor its structural alterations upon intermolecular interactions. Here, we demonstrate the utility of the electron paramagnetic resonance (EPR) spectroscopy, complemented by simulations in probing the atomistic details of the chain conformations for spin-labeled fibers. Barley β-glucan, a native polysaccharide with linear chain, was utilized as a test fiber system to demonstrate the technique's capabilities. Pulse dipolar EPR data show good agreement with results of the fiber chain modeling, revealing sinuous chain conformations and providing polymer shape descriptors: the gyration tensor, spin-spin distance distribution function, and information about proton density near the spin probe. Results from EPR measurements point to the fiber aggregation in aqueous solution, which agrees with the results of the dynamic light scattering. We propose that the combination of pulse EPR measurements with modeling can be a perfect experimental tool for in-depth structural investigation of dietary fibers and their interaction under such conditions, and that the presented methodology can be extended to other weakly ordered or disordered macromolecules.
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Affiliation(s)
- Victoria N Syryamina
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; Voevodsky Institute of Chemical Kinetics and Combustion, 630090 Novosibirsk, Russian Federation.
| | - Xiaowen Wu
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Samy Boulos
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Laura Nyström
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Maxim Yulikov
- Department of Chemistry and Applied Biosciences, Laboratory of Physical Chemistry, ETH Zürich, Vladimir-Prelog-Weg, 2, 8093 Zürich, Switzerland.
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Caballero-Guerrero B, Garrido-Fernández A, Fermoso FG, Fernández-Prior MÁ, Cubero-Cardoso J, Reinhard C, Nyström L, Benítez-Cabello A, López-García E, Arroyo-López FN. Modeling the antimicrobial effects of olive mill waste extract, rich in hydroxytyrosol, on the growth of lactic acid bacteria using response surface methodology. J Food Sci 2023; 88:4059-4067. [PMID: 37589305 DOI: 10.1111/1750-3841.16737] [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: 05/03/2023] [Revised: 07/10/2023] [Accepted: 07/27/2023] [Indexed: 08/18/2023]
Abstract
The objective of this study is to assess the inhibitory effects of an aqueous extract from olive oil mill waste (alperujo) on the growth of a lactic acid bacteria (LAB) cocktail consisting of various strains of Lactiplantibacillus pentosus and Lactiplantibacillus plantarum species. For this purpose, response surface methodology was employed using two independent variables (pH levels 3.5-5.55; hydroxytyrosol concentration ranging from 0.93-2990 ppm). The response variable was the average inhibition per treatment on the LAB cocktail (expressed as a percentage). The developed model identified significant terms, including the linear effect of hydroxytyrosol and pH, their interaction, and the quadratic effect of pH. Maximum inhibition of the LAB cocktail was observed at progressively higher concentrations of hydroxytyrosol and lower pH values. Therefore, complete inhibition of LAB in the synthetic culture medium could only be achieved for concentrations of 2984 ppm hydroxytyrosol at a pH of 3.95. These findings suggest that extracts derived from "alperujo" could be utilized as a natural preservative in acidified foods with a bitter flavor and antioxidant requirements.
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Affiliation(s)
| | | | | | | | | | - Claudio Reinhard
- Department of Health Science and Technology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Laura Nyström
- Department of Health Science and Technology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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Meyer F, Hutmacher A, Lu B, Steiger N, Nyström L, Narciso JO. Vegan shrimp alternative made with pink oyster and lion's mane mushrooms: Nutritional profiles, presence of conjugated phenolic acids, and prototyping. Curr Res Food Sci 2023; 7:100572. [PMID: 37664006 PMCID: PMC10474366 DOI: 10.1016/j.crfs.2023.100572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 08/17/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
The increasing demand for seafood is responsible for many environmental impacts, especially caused by aquaculture. Shrimp accounts for a substantial part of seafood production and therefore also for negative effects associated with it. This work aimed to develop a mushroom-based shrimp analogue with a texture similar to shrimp using the fruiting bodies of pink oyster mushroom (Pleurotus djamor) and lion's mane (Hericium erinaceus). Three flushes of pink oyster mushrooms and a first flush of lion's mane mushroom were analysed regarding their nutritional composition and whether they are suitable shrimp alternatives. The two mushrooms are rich in proteins (∼32% and ∼26% w/w for the first flush of pink oyster and lion's mane, respectively). The protein content of pink oyster mushroom decreased and the dietary fibre content increased across the different flushes. The antioxidants in the mushrooms were extracted using different methods, whereby aqueous extracts mostly excelled in terms of antioxidant activity. Hydrolysis confirmed the presence of conjugated p-coumaric acid in both mushrooms and possibly conjugated caffeic acid in pink oyster. Texture analysis results of the prototypes were close to the values of fried shrimp. However, although the sensory qualities of the final prototypes were perceived as similar to shrimp, further improvements in the recipe are necessary to make the prototypes indistinguishable from shrimp.
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Affiliation(s)
- Flavia Meyer
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
| | - Aline Hutmacher
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
| | - Beverly Lu
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
| | - Nadja Steiger
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
| | - Joan Oñate Narciso
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
- Department of Food Technology, Engineering and Science, Universitat de Lleida – Agrotecnio CeRCA Center, Avda. Rovira Roure 191, 25198, Lleida, Spain
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Wu X, Boulos S, Syryamina V, Nyström L, Yulikov M. Interaction of barley β-glucan with food dye molecules - An insight from pulse dipolar EPR spectroscopy. Carbohydr Polym 2023; 309:120698. [PMID: 36906364 DOI: 10.1016/j.carbpol.2023.120698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/25/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023]
Abstract
The interactions between dietary fibers (DFs) and small molecules are of great interest to food chemistry and nutrition science. However, the corresponding interaction mechanisms and structural rearrangements of DFs at the molecular level are still opaque due to the usually weak binding and the lack of appropriate techniques to determine details of conformational distributions in such weakly organized systems. By combining our previously established methodology on stochastic spin-labelling of DFs with the appropriately revised set of pulse electron paramagnetic resonance techniques, we present here a toolkit to determine the interactions between DFs and small molecules, using barley β-glucan as an example for neutral DF and a selection of food dye molecules as examples for small molecules. The proposed here methodology allowed us to observe subtle conformational changes of β-glucan by detecting multiple details of the local environment of the spin labels. Substantial variations of binding propensities were detected for different food dyes.
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Affiliation(s)
- Xiaowen Wu
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Samy Boulos
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Victoria Syryamina
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; Voevodsky Institute of Chemical Kinetics and Combustion, 630090 Novosibirsk, Russia.
| | - Laura Nyström
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Maxim Yulikov
- Laboratory of Physical Chemistry, ETH Zürich, Wolfgang-Pauli-Str. 10, 8093 Zürich, Switzerland.
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Scheuchzer P, Syryamina VN, Zimmermann MB, Zeder C, Nyström L, Yulikov M, Moretti D. Ferric Pyrophosphate Forms Soluble Iron Coordination Complexes with Zinc Compounds and Solubilizing Agents in Extruded Rice and Predicts Increased Iron Solubility and Bioavailability in Young Women. J Nutr 2023; 153:636-644. [PMID: 36931746 PMCID: PMC10127525 DOI: 10.1016/j.tjnut.2022.12.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 12/03/2022] [Accepted: 12/14/2022] [Indexed: 12/26/2022] Open
Abstract
BACKGROUND Co-extrusion of ferric pyrophosphate (FePP) with solubilizers, citric acid/trisodium citrate (CA/TSC), or ethylenediaminetetraacetic acid (EDTA) sharply increases iron absorption. Whether this can protect against the inhibition of iron absorption by phytic acid (PA) is unclear. Sodium pyrophosphate (NaPP) may be a new enhancer of iron absorption from FePP. OBJECTIVES Our objectives were to 1) investigate the ligand coordination of iron, zinc, and solubilizers in extruded rice and test associations with iron solubility and absorption, 2) assess whether co-extrusion of FePP + CA/TSC rice can protect against inhibition of iron absorption by PA; 3) determine the effect of zinc oxide (ZnO) compared with zinc sulfate (ZnSO4), and 4) quantify iron absorption from FePP + NaPP rice. METHODS We produced labeled 57FePP rice cofortified with ZnSO4 and EDTA, CA/TSC or NaPP, and FePP + EDTA rice with ZnO. We used electron paramagnetic resonance (EPR) to characterize iron-ligand complexes. We measured in vitro iron solubility and fractional iron absorption (FIA) in young women (n = 21, age: 22 ± 2 y, BMI: 21.3 ± 1.5 kg/m2 geometric mean plasma ferritin, 28.5 μg/L) compared with ferrous sulfate (58FeSO4). FIA was compared by linear mixed-effect model analysis. RESULTS The addition of zinc and solubilizers created new iron coordination complexes of Fe(III) species with a weak ligand field at a high-spin state that correlated with solubility (r2 = 0.50, P = 0.02) and absorption (r2 = 0.72, P = 0.02). Phytic acid reduced FIA from FePP + CA/TSC rice by 50% (P < 0.001), to the same extent as FeSO4. FIA from FePP + EDTA + ZnO and FePP + EDTA + ZnSO4 rice did not significantly differ. Mean FIAs from FePP + EDTA + ZnSO4, FePP + CA/TSC + ZnSO4, and FePP + NaPP + ZnSO4 rice were 9% to 11% and did not significantly differ from each other or from FeSO4. CONCLUSION Rice extrusion of FePP with solubilizers resulted in bioavailable iron coordination complexes. In the case of FePP + CA/TSC, PA exerted similar inhibition of FIA as with FeSO4. FePP + NaPP could be a further viable solubilizing agent for rice fortification. This study was registered at clinicaltrials.gov as NCT03703739.
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Affiliation(s)
- Pornpimol Scheuchzer
- Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, ETH Zürich, Zürich, Switzerland
| | - Victoria N Syryamina
- Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Food Biochemistry, ETH Zürich, Zürich, Switzerland; Institute of Chemical Kinetics and Combustion, RAS, Novosibirsk, Russian Federation
| | - Michael Bruce Zimmermann
- Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, ETH Zürich, Zürich, Switzerland
| | - Christophe Zeder
- Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, ETH Zürich, Zürich, Switzerland
| | - Laura Nyström
- Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Food Biochemistry, ETH Zürich, Zürich, Switzerland
| | - Maxim Yulikov
- Department of Chemistry and Applied Bioscience (D-CHAB), Laboratory of Physical Chemistry (LPC), ETH Zürich, Zürich, Switzerland
| | - Diego Moretti
- Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, ETH Zürich, Zürich, Switzerland; Department of Health, Nutrition Research, Swiss Distance University of Applied Sciences (FFHS), Zürich, Switzerland.
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Bamigbade GB, Subhash AJ, Kamal-Eldin A, Nyström L, Ayyash M. An Updated Review on Prebiotics: Insights on Potentials of Food Seeds Waste as Source of Potential Prebiotics. Molecules 2022; 27:molecules27185947. [PMID: 36144679 PMCID: PMC9505924 DOI: 10.3390/molecules27185947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 01/19/2023] Open
Abstract
Prebiotics are a group of biological nutrients that are capable of being degraded by microflora in the gastrointestinal tract (GIT), primarily Lactobacilli and Bifidobacteria. When prebiotics are ingested, either as a food additive or as a supplement, the colonic microflora degrade them, producing short-chain fatty acids (SCFA), which are simultaneously released in the colon and absorbed into the blood circulatory system. The two major groups of prebiotics that have been extensively studied in relation to human health are fructo-oligosaccharides (FOS) and galactooligosaccharides (GOS). The candidature of a compound to be regarded as a prebiotic is a function of how much of dietary fiber it contains. The seeds of fruits such as date palms have been reported to contain dietary fiber. An increasing awareness of the consumption of fruits and seeds as part of the daily diet, as well as poor storage systems for seeds, have generated an enormous amount of seed waste, which is traditionally discarded in landfills or incinerated. This cultural practice is hazardous to the environment because seed waste is rich in organic compounds that can produce hazardous gases. Therefore, this review discusses the potential use of seed wastes in prebiotic production, consequently reducing the environmental hazards posed by these wastes.
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Affiliation(s)
- Gafar Babatunde Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
| | - Athira Jayasree Subhash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
| | - Laura Nyström
- Department of Health Science and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
- Correspondence:
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Syryamina VN, Yulikov M, Nyström L. The Cu(ii) - dietary fibre interactions at molecular level unveiled via EPR spectroscopy. RSC Adv 2022; 12:19901-19916. [PMID: 35865208 PMCID: PMC9261904 DOI: 10.1039/d2ra01164f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 07/01/2022] [Indexed: 11/21/2022] Open
Abstract
While dietary fibres have a reputation of a healthy food component, the interaction between nutrients and neutral fibers is non-covalent, and its characterization is challenging for most analytical techniques. Here, on the example of barley β-glucan (BBG) and paramagnetic Cu(ii) ions we demonstrate the performance of different Electron Paramagnetic Resonance (EPR) methods in the fibre studies. EPR techniques were tested on two spin probe systems with different affinity in the interaction with dietary fibres – Cu(OAc)2 salt, which weakly dissociates under physiological conditions and CuSO4 salt, which easily dissociates, so that in the latter case Cu(ii) can be considered as a ‘free’ ion, only chelated by water molecules. The Cu(ii)-BBG interaction was determined by pulse EPR relaxation measurements, but this interaction appears not strong enough for continuous wave EPR detection. The capability of the fibres for Cu(ii) absorption was successfully analyzed by comparison of the results from the pulse dipolar spectroscopy with numerical simulations. The local distribution of sugar hydrogen atoms around the Cu(ii) ion has been determined by electron spin echo envelope modulation (ESEEM) and electron-nuclei double resonance (ENDOR) techniques. Binding of paramagnetic Cu(ii) ions to barley beta-glucane dietary fibers and the local surrounding of bound ions have been studied by pulse EPR techniques.![]()
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Affiliation(s)
- Victoria N Syryamina
- ETH Zürich, Institute of Food, Nutrition and Health, Laboratory of Food Biochemistry Schmelzbergstrasse 9 8092 Zürich Switzerland .,Voevodsky Institute of Chemical Kinetics and Combustion of the Siberian Branch of the Russian Academy of Sciences 630090 Novosibirsk Russia
| | - Maxim Yulikov
- ETH Zürich, Department of Chemistry and Applied Biosciences, Laboratory of Physical Chemistry Vladimir-Prelog-Weg 2 8093 Zürich Switzerland
| | - Laura Nyström
- ETH Zürich, Institute of Food, Nutrition and Health, Laboratory of Food Biochemistry Schmelzbergstrasse 9 8092 Zürich Switzerland
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10
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Caballero-Guerrero B, Garrido-Fernández A, Fermoso FG, Rodríguez-Gutierrez G, Fernández-Prior MÁ, Reinhard C, Nyström L, Benítez-Cabello A, Arroyo-López FN. Antimicrobial effects of treated olive mill waste on foodborne pathogens. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Marasca E, Zehnder-Wyss O, Boulos S, Nyström L. Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by an in vitro Digestion Model. Front Nutr 2022; 9:879280. [PMID: 35769375 PMCID: PMC9234558 DOI: 10.3389/fnut.2022.879280] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Accepted: 05/09/2022] [Indexed: 11/28/2022] Open
Abstract
For cereal-based foods rich in dietary fibers, iron bioavailability is known to be poor. For native cereal β-glucan extracts, literature has demonstrated that the main factor impacting the bioavailability is phytic acid, which is often found in association with dietary fibers. During food processing, β-glucan can undergo modifications which could potentially affect the equilibrium between phytic acid, fiber, and iron. In this study, an in vitro digestion was used to elucidate the iron dialysability, and hence estimate iron availability, in the presence of native, chelating resin (Chelex)-treated, oxidised, or partially hydrolysed oat and barley β-glucan extracts (at 1% actual β-glucan concentration), with or without phytase treatment. It was confirmed that pure, phytic acid-free β-glucan polysaccharide does not impede iron availability in cereal foods, while phytic acid, and to a smaller extent, also proteins, associated to β-glucan can do so. Neither Chelex-treatment nor partial hydrolysis, 2,2,6,6-tetramethylpiperidine 1-oxyl (TEMPO) or NaIO4 oxidation significantly influenced the phytic acid content of the β-glucan extracts (ranging 2.0–3.9%; p > 0.05). Consequently, as long as intrinsic phytic acid was still present, the β-glucan extracts blocked the iron availability regardless of source (oat, barley) or Chelex-treatment, partial hydrolysis or NaIO4-oxidation down to 0–8% (relative to the reference without β-glucan extract). Remarkably, TEMPO-oxidation released around 50% of the sequestered iron despite unchanged phytic acid levels in the modified extract. We propose an iron-mobilising effect of the TEMPO product β-polyglucuronan from insoluble Fe(II)/phytate/protein aggregates to soluble Fe(II)/bile salt units that can cross the dialysis membrane. In addition, Chelex-treatment was identified as prerequisite for phytase to dramatically diminish iron retention of the extract for virtually full availability, with implications for optimal iron bioavailability in cereal foods.
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12
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Lupo C, Boulos S, Gramm F, Wu X, Nyström L. A microcalorimetric and microscopic strategy to assess the interaction between neutral soluble dietary fibers and small molecules. Carbohydr Polym 2022; 287:119229. [DOI: 10.1016/j.carbpol.2022.119229] [Citation(s) in RCA: 1] [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] [Received: 10/12/2021] [Revised: 02/03/2022] [Accepted: 02/04/2022] [Indexed: 11/02/2022]
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13
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Hao B, Narciso JO, Nyström L. Extraction and identification of phospholipids from whole grain kabog millet flour and predictive effects on starch binding and retrogradation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021; 10:foods10112566. [PMID: 34828846 PMCID: PMC8624990 DOI: 10.3390/foods10112566] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
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Affiliation(s)
- Ndegwa H. Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
- Correspondence:
| | - Anne Rieder
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Noora Mäkelä-Salmi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Stefan Sahlstrøm
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
| | - Lisa M. Lamothe
- Nestlé Institute of Materials Science, Nestlé Research, Société des Produits Nestlé S.A. Route du Jorat 57, 1000 Lausanne 26, 1800 Vevey, Switzerland;
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
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15
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Demuth T, Edwards V, Bircher L, Lacroix C, Nyström L, Geirnaert A. In vitro Colon Fermentation of Soluble Arabinoxylan Is Modified Through Milling and Extrusion. Front Nutr 2021; 8:707763. [PMID: 34513901 PMCID: PMC8424098 DOI: 10.3389/fnut.2021.707763] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Accepted: 07/28/2021] [Indexed: 12/13/2022] Open
Abstract
Dietary fibers such as arabinoxylan (AX) are promising food constituents to prevent particular diet-related chronic diseases because of their prebiotic properties. Arabinoxylan fermentation by the gut microbiota depends on the structural architecture of AX, which can be modified during food processing and consequently affect its prebiotic potential, but it is little investigated. Therefore, the aim of this study was to evaluate the effects of naturally occurring and processing-induced structural alterations of the soluble AX of wheat bran and rye flour on the in vitro human colon fermentation. It was found that fermentation behavior is strongly linked to the AX fine structure and their processing-induced modifications. The short-chain fatty acid (SCFA) metabolism, acidification kinetics, bacterial growth, and bacterial composition revealed that wheat bran AX (WBAX) was fermented faster than rye flour AX. Increased levels of bound phenolic acids resulting from processing were identified as the inhibiting factor for AX fermentation kinetics. Bacterial genera promoted by AX varied between AX source and processing type, but also between microbiota. Extruded WBAX promoted butyrate production and growth of butyrate-producing Faecalibacterium in the butyrogenic microbiota while it did not enhance fermentation and inhibited the growth of Prevotella in the propiogenic microbiota. We anticipate that the findings of this study are a starting point for further investigation on the impact of processing-induced changes on the prebiotic potential of dietary fibers prior to human studies.
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Affiliation(s)
- Teresa Demuth
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Veronica Edwards
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.,Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Lea Bircher
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Annelies Geirnaert
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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16
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Tayyrov A, Wei C, Fetz C, Goryachkin A, Schächle P, Nyström L, Künzler M. Cytoplasmic Lipases-A Novel Class of Fungal Defense Proteins Against Nematodes. Front Fungal Biol 2021; 2:696972. [PMID: 37744157 PMCID: PMC10512399 DOI: 10.3389/ffunb.2021.696972] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Accepted: 05/31/2021] [Indexed: 09/26/2023]
Abstract
Fungi are an attractive food source for predators such as fungivorous nematodes. Several fungal defense proteins and their protective mechanisms against nematodes have been described. Many of these proteins are lectins which are stored in the cytoplasm of the fungal cells and bind to specific glycan epitopes in the digestive tract of the nematode upon ingestion. Here, we studied two novel nematotoxic proteins with lipase domains from the model mushroom Coprinopsis cinerea. These cytoplasmically localized proteins were found to be induced in the vegetative mycelium of C. cinerea upon challenge with fungivorous nematode Aphelenchus avenae. The proteins showed nematotoxicity when heterologously expressed in E. coli and fed to several bacterivorous nematodes. Site-specific mutagenesis of predicted catalytic residues eliminated the in-vitro lipase activity of the proteins and significantly reduced their nematotoxicity, indicating the importance of the lipase activity for the nematotoxicity of these proteins. Our results suggest that cytoplasmic lipases constitute a novel class of fungal defense proteins against predatory nematodes. These findings improve our understanding of fungal defense mechanisms against predators and may find applications in the control of parasitic nematodes in agriculture and medicine.
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Affiliation(s)
- Annageldi Tayyrov
- Department of Biology, Institute of Microbiology, ETH Zürich, Zurich, Switzerland
| | - Chunyue Wei
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland
| | - Céline Fetz
- Department of Biology, Institute of Microbiology, ETH Zürich, Zurich, Switzerland
| | - Aleksandr Goryachkin
- Department of Biology, Institute of Microbiology, ETH Zürich, Zurich, Switzerland
| | - Philipp Schächle
- Department of Biology, Institute of Microbiology, ETH Zürich, Zurich, Switzerland
| | - Laura Nyström
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland
| | - Markus Künzler
- Department of Biology, Institute of Microbiology, ETH Zürich, Zurich, Switzerland
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17
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Eder S, Torko M, Montalbetti A, Azzari P, Nyström L. Pigeon Pea Husk for Removal of Emerging Contaminants Trimethoprim and Atenolol from Water. Molecules 2021; 26:molecules26113158. [PMID: 34070523 PMCID: PMC8197987 DOI: 10.3390/molecules26113158] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/14/2021] [Accepted: 05/15/2021] [Indexed: 11/16/2022] Open
Abstract
The pace of industrialization and rapid population growth in countries such as India entail an increased input of industrial and sanitary organic micropollutants, the so-called emerging contaminants (EC), into the environment. The emission of EC, such as pharmaceuticals, reaching Indian water bodies causes a detrimental effect on aquatic life and ultimately on human health. However, the financial burden of expanding sophisticated water treatment capacities renders complementary, cost-efficient alternatives, such as adsorption, attractive. Here we show the merits of washed and milled pigeon pea husk (PPH) as low-cost adsorbent for the removal of the EC trimethoprim (TMP) and atenolol (ATN) that are among the most detected pharmaceuticals in Indian waters. We found a linear increase in adsorption capacity of PPH for TMP and ATN at concentrations ranging from 10 to 200 μg/L and from 50 to 400 μg/L, respectively, reflecting the concentrations occurring in Indian water bodies. Investigation of adsorption kinetics using the external mass transfer model (EMTM) revealed that film diffusion resistance governed the adsorption process of TMP or ATN onto PPH. Moreover, analysis of the adsorption performance of PPH across an extensive range of pH and temperature illustrated that the highest adsorption loadings achieved concurred with actual conditions of Indian waters. We anticipate our work as starting point towards the development of a feasible adsorbent system aiming at low-cost water treatment.
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Affiliation(s)
- Severin Eder
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland; (S.E.); (M.T.); (A.M.)
| | - Manuel Torko
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland; (S.E.); (M.T.); (A.M.)
| | - Alessia Montalbetti
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland; (S.E.); (M.T.); (A.M.)
| | - Paride Azzari
- Laboratory of Food and Soft Materials, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Laura Nyström
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland; (S.E.); (M.T.); (A.M.)
- Correspondence: ; Tel.: +41-44-632-91-65
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18
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Demuth T, Boulos S, Nyström L. Structural investigation of oxidized arabinoxylan oligosaccharides by negative ionization HILIC-qToF-MS. Analyst 2021; 145:6691-6704. [PMID: 32812535 DOI: 10.1039/d0an01110j] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Owing to the strong structure-function relationship of polysaccharides, the targeted modification of polysaccharides is attracting widespread interest in various fields, such as food industry, nutritional science, and biomedical research. Apart from intended functionalization, polysaccharide degradation mediated by hydroxyl radicals (HO˙) occurs in various industrial processes such as food processing. In particular, the oxidative degradation of feruloylated arabinoxylan (AX), a linearly-branched polysaccharide in cereals, causes chain scissions, and introduces new functional groups in the fiber, which can potentially modify the physicochemical properties and the functionalities of AX. However, the precise characterization of those structural modifications remains challenging due to the diversity of the oxidation products formed, the high molecular weight, and the relatively low quantity of newly formed functional groups. In this paper, selective (TEMPO-mediated) and random (Fenton) oxidations of several commercial xylo- and arabinoxylan oligosaccharides (A)XOS were studied as model systems by hydrophilic interaction UPLC-MS2 in negative ion resolution mode to identify potential oxidation products. An in-depth identification of acidic (A)XOS oxidation products derived from TEMPO-mediated oxidation provided novel insights in the selective functionalization of isomeric oligosaccharides. Furthermore, MS2 enabled the precise localisation of both glycosidic linkages and functional groups in oxidized (A)XOS. An innovative combination of an enzymatic sample preparation combined with a subsequent HILIC-MS2 analysis enabled the unprecedented comprehensive characterization of Fenton-induced oxidation products derived from AX. In future, this holistic analytical approach will enable the characterization of both selective and non-selective AX oxidation procedures in various applications.
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Affiliation(s)
- Teresa Demuth
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
| | - Samy Boulos
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
| | - Laura Nyström
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
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19
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Eder S, Zueblin P, Diener M, Peydayesh M, Boulos S, Mezzenga R, Nyström L. Effect of Polysaccharide Conformation on Ultrafiltration Separation Performance. Carbohydr Polym 2021; 260:117830. [PMID: 33712169 DOI: 10.1016/j.carbpol.2021.117830] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 11/09/2020] [Revised: 02/12/2021] [Accepted: 02/13/2021] [Indexed: 11/18/2022]
Abstract
The manifold array of saccharide linkages leads to a great variety of polysaccharide architectures, comprising three conformations in aqueous solution: compact sphere, random coil, and rigid rod. This conformational variation limits the suitability of the commonly applied molecular weight cut-off (MWCO) as selection criteria for polysaccharide ultrafiltration membranes, as it is based on globular marker proteins with narrow Mw and hydrodynamic volume relation. Here we show the effect of conformation on ultrafiltration performance using randomly coiled pullulan and rigid rod-like scleroglucan as model polysaccharides for membrane rejection and molecular weight distribution. Ultrafiltration with a 10 kDa polyethersulfone membrane yielded significant different recoveries for pullulan and scleroglucan showing 1% and 71%, respectively. We found deviations greater than 77-fold between nominal MWCO and apparent Mw of pullulan and scleroglucan, while recovering over 90% polysaccharide with unchanged Mw. We anticipate our work as starting point towards an optimized membrane selection for polysaccharide applications.
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Affiliation(s)
- Severin Eder
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Laboratory of Food Biochemistry, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Patrick Zueblin
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Laboratory of Food Biochemistry, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Michael Diener
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Laboratory of Food and Soft Materials, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Mohammad Peydayesh
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Laboratory of Food and Soft Materials, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Samy Boulos
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Laboratory of Food Biochemistry, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Raffaele Mezzenga
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Laboratory of Food and Soft Materials, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Laura Nyström
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Laboratory of Food Biochemistry, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
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20
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Wei CY, Zhu D, Nyström L. Improving wholegrain product quality by selecting lipid-stable wheat varieties. Food Chem 2020; 345:128683. [PMID: 33310560 DOI: 10.1016/j.foodchem.2020.128683] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/03/2020] [Accepted: 11/16/2020] [Indexed: 10/22/2022]
Abstract
Lipid oxidation is one of the major quality issues of wholegrain wheat flour and products, despite their rich endogenous antioxidants. Diverse wheat germplasm resources are available for industrial production and breeding selection. Therefore, to improve the stability qualities of wholegrain, it is important to study lipid stability of wheat varieties, together with their endogenous antioxidant contents. In this study, 65 wheat varieties were evaluated for their oxidative stabilities under accelerated conditions. Primary and secondary oxidation products, radical scavenging activities, and tocol contents were analyzed to obtain a comprehensive understanding of lipid oxidation in wholegrain flour. The results showed significant diversity of lipid stability in the wheat varieties, with a 30-fold difference in hexanal content after 19 weeks of storage. Varieties, such as 'Velocity' and 'Arina', with high stability and high antioxidant contents, are potentially better suited for stable wholegrain products. The findings will benefit consumers with better quality wholegrain products.
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Affiliation(s)
- Chun Yue Wei
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland.
| | - Dan Zhu
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland.
| | - Laura Nyström
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland.
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21
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Boulos S, Tännler A, Nyström L. Nitrogen-to-Protein Conversion Factors for Edible Insects on the Swiss Market: T. molitor, A. domesticus, and L. migratoria. Front Nutr 2020; 7:89. [PMID: 32754611 PMCID: PMC7366252 DOI: 10.3389/fnut.2020.00089] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Accepted: 05/15/2020] [Indexed: 11/23/2022] Open
Abstract
With an increasing worldwide demand for animal protein, insects are becoming a promising sustainable option for meat protein replacement. However, reported protein contents of insects are often overestimated when calculated as "crude protein" = 6.25 × nitrogen content (N), compared to true protein contents quantified from the sum of amino acid (AA) residues. In this study, the main two types of usual nitrogen-to-protein conversion factors k p and k A were determined on the basis of true protein/total nitrogen and true protein/protein nitrogen, respectively, with focus on the three insect species legally sold on the Swiss food market. T. molitor (mealworm larvae), A. domesticus (house crickets), and L. migratoria (locusts) from various breeders were analyzed for total and amide nitrogen, chitin, and AA composition. Careful control experiments of insect samples spiked with a protein standard were conducted to establish the recovery of true protein, which was with >95% excellent. Mealworms, crickets, and locusts exhibited similar AA-profiles and true protein contents of 51, 55, and 47 g/100 g (dry weight basis), respectively. Specific conversion factors k p showed little variability between the three insect species with 5.41, 5.25, and 5.33 for mealworms, crickets, and locusts, respectively, and confirmed an average ~17% overestimation of protein contents when using 6.25 × N. The determined average k p of 5.33 is supported by extracted literature data and is suggested for general use instead of 6.25 × N to calculate more accurate insect protein contents, whereas the average pure protein conversion factor k A of 5.6 is proposed for use in the case of insect protein isolates.
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Affiliation(s)
| | | | - Laura Nyström
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, Zürich, Switzerland
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22
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Böcker L, Hostettler T, Diener M, Eder S, Demuth T, Adamcik J, Reineke K, Leeb E, Nyström L, Mathys A. Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/Spirulina. Food Chem 2020; 316:126374. [PMID: 32066073 DOI: 10.1016/j.foodchem.2020.126374] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 01/30/2020] [Accepted: 02/05/2020] [Indexed: 12/12/2022]
Abstract
Arthrospira platensis, commonly known as Spirulina, gains increasing importance as alternative protein source for food production and biotechnological systems. A promising area is functional high-value algae extracts, rich in phycocyanin, a protein-pigment complex derived from A. platensis. This complex has proven functionality as the only natural blue colorant, fluorescent marker and therapeutic agent. The structure-function relationship is heat sensitive, making thermal processing in its production and its subsequent application a crucial aspect. In continuous high-temperature short-time treatments, it was shown how a purified phycocyanin (mixture of allophycocyanin and c-phycocyanin) disassembled and denatured between 50 and 70 °C. Three characteristic transition temperatures were allocated to specific quaternary aggregates. In contrast to sequential chemical denaturation, phycocyanin's chromophore and protein structure were simultaneously affected by thermal processing. Through a functionality assessment, the findings help optimize the efficiency of raw material usage by defining a processing window, enabling targeted process control resulting in desired product properties.
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Affiliation(s)
- Lukas Böcker
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Tom Hostettler
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Michael Diener
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food and Soft Materials Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Severin Eder
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Biochemistry Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Teresa Demuth
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Biochemistry Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Jozef Adamcik
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food and Soft Materials Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | | | | | - Laura Nyström
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Biochemistry Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Alexander Mathys
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
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Wei CY, Hund A, Zhu D, Nyström L. Exploring genetic dependence of lipase activity to improve the quality of whole-grain wheat. J Sci Food Agric 2020; 100:3120-3125. [PMID: 32086812 DOI: 10.1002/jsfa.10346] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 02/04/2020] [Accepted: 02/22/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Whole-grain wheat flour is facing the quality challenge of lipid rancidity, which decreases its nutritional, sensory, and technological properties. One of the major causes of lipid rancidity is endogenous esterases and lipases. This study evaluated 66 European wheat varieties grown at a single site over three years (2014, 2015, and 2016). RESULTS The 66 wheat varieties showed up to threefold variance on esterase and lipase activities. Wheat varieties that are suitable for lipid-stable whole-grain products ('Julius', 'Lona', and 'Banquet') were selected according to their consistently low esterase and lipase activities. The 3-year mean-based broad-sense heritability of esterase and lipase was 0.75 and 0.44 respectively. CONCLUSIONS The findings indicate great genetic dependence of both esterase and lipase activities in wheat. The moderate to high heritability brings a new prospect of breeding selection of low-lipase-activity wheat for stable whole-grain products. This result will improve the use of wheat as raw material, benefit cultivation selection, and provide consumers with better quality products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chun Yue Wei
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Andreas Hund
- Crop Science, Institute of Agricultural Science, ETH Zurich, Zurich, Switzerland
| | - Dan Zhu
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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Peydayesh M, Suter MK, Bolisetty S, Boulos S, Handschin S, Nyström L, Mezzenga R. Amyloid Fibrils Aerogel for Sustainable Removal of Organic Contaminants from Water. Adv Mater 2020; 32:e1907932. [PMID: 32026524 DOI: 10.1002/adma.201907932] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 01/16/2020] [Indexed: 05/21/2023]
Abstract
Water contamination by organic pollutants is ubiquitous and hence a global concern due to detrimental effects on the environment and human health. Here, it is demonstrated that amyloid fibrils aerogels are ideal adsorbers for removing organic pollutants from water. To this end, amyloid fibrils prepared from β-lactoglobulin, the major constituent of milk whey protein, are used as building blocks for the fabrication of the aerogels. The adsorption of Bentazone, Bisphenol A, and Ibuprofen, as model pollutants, is evaluated under quasi-static conditions, without use of energy or pressure. Through adsorption by amyloid fibrils aerogel, excellent removal efficiencies of 92%, 78%, and 98% are demonstrated for Bentazone, Bisphenol A, and Ibuprofen, respectively. Furthermore, the maximum adsorption capacity of amyloid fibrils aerogel for Bentazone, Bisphenol A, and Ibuprofen is 54.2, 50.6, and 69.6 mg g-1 , respectively. To shed light on the adsorption equilibrium process, adsorption isotherms, binding constants, saturation limits, and the effect of pH are evaluated. Finally, the regeneration of the aerogel over three consecutive cycles is studied, exhibiting high reusability with no significant changes in its removal performance. These results point at amyloid fibrils aerogels as a sustainable, efficient, and inexpensive technology for alleviating the ubiquitous water contamination by organic pollutants.
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Affiliation(s)
- Mohammad Peydayesh
- ETH Zurich, Department of Health Sciences and Technology, 8092, Zurich, Switzerland
| | - Meret Kim Suter
- ETH Zurich, Department of Health Sciences and Technology, 8092, Zurich, Switzerland
| | - Sreenath Bolisetty
- ETH Zurich, Department of Health Sciences and Technology, 8092, Zurich, Switzerland
- BluAct Technologies GmbH, 8092, Zurich, Switzerland
| | - Samy Boulos
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH Zurich, 8092, Zurich, Switzerland
| | - Stephan Handschin
- ETH Zurich, Department of Health Sciences and Technology, 8092, Zurich, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH Zurich, 8092, Zurich, Switzerland
| | - Raffaele Mezzenga
- ETH Zurich, Department of Health Sciences and Technology, 8092, Zurich, Switzerland
- Department of Materials, ETH Zurich, 8093, Zurich, Switzerland
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25
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Marasca E, Boulos S, Nyström L. Bile acid-retention by native and modified oat and barley β-glucan. Carbohydr Polym 2020; 236:116034. [PMID: 32172850 DOI: 10.1016/j.carbpol.2020.116034] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 01/15/2020] [Accepted: 02/17/2020] [Indexed: 10/25/2022]
Abstract
Foods rich in cereal β-glucan are efficient dietary tools to help reduce serum cholesterol levels and hence the risk of cardiovascular diseases. However, β-glucan undergoes various reactions during food processing, which alter its viscous properties and interactions with components of the gastrointestinal tract. It has been proposed in the literature that oxidation and partial hydrolysis increase β-glucan's bile acid-binding activity, and therefore its effectiveness in lowering cholesterol. Here, the passage kinetics of a bile salt mix across a dialysis membrane was studied with or without oat and barley β-glucan extracts, native or modified (partial hydrolysis and oxidations by sodium periodate or TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl)). Bile acid-retention turned out to be purely a function of viscosity, with the most viscous native extracts exhibiting the strongest retardation of bile acid permeation. Opposite of what was suggested in the literature, oxidation and molecular weight reduction do not seem to increase the bile acid-binding capability of β-glucan.
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Affiliation(s)
- Elena Marasca
- Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland
| | - Samy Boulos
- Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
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26
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Coreta-Gomes FM, Lopes GR, Passos CP, Vaz IM, Machado F, Geraldes CFGC, Moreno MJ, Nyström L, Coimbra MA. In Vitro Hypocholesterolemic Effect of Coffee Compounds. Nutrients 2020; 12:nu12020437. [PMID: 32050463 PMCID: PMC7071201 DOI: 10.3390/nu12020437] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 01/27/2020] [Accepted: 02/02/2020] [Indexed: 02/06/2023] Open
Abstract
(1) Background: Cholesterol bioaccessibility is an indicator of cholesterol that is available for absorption and therefore can be a measure of hypocholesterolemic potential. In this work, the effect of commercial espresso coffee and coffee extracts on cholesterol solubility are studied in an in vitro model composed by glycodeoxycholic bile salt, as a measure of its bioaccessibility. (2) Methods: Polysaccharide extracts from coffees obtained with different extraction conditions were purified by selective precipitation with ethanol, and their sugars content were characterized by GC-FID. Hexane extraction allowed us to obtain the coffee lipids. Espresso coffee samples and extracts were tested regarding their concentration dependence on the solubility of labeled 13C-4 cholesterol by bile salt micelles, using quantitative 13C NMR. (3) Results and Discussion: Espresso coffee and coffee extracts were rich in polysaccharides, mainly arabinogalactans and galactomannans. These polysaccharides decrease cholesterol solubility and, simultaneously, the bile salts’ concentration. Coffee lipid extracts were also found to decrease cholesterol solubility, although not affecting bile salt concentration. (4) Conclusions: Coffee soluble fiber, composed by the arabinogalactans and galactomannans, showed to sequester bile salts from the solution, leading to a decrease in cholesterol bioaccessibility. Coffee lipids also decrease cholesterol bioaccessibility, although the mechanism of action identified is the co-solubilization in the bile salt micelles. The effect of both polysaccharides and lipids showed to be additive, representing the overall effect observed in a typical espresso coffee. The effect of polysaccharides and lipids on cholesterol bioaccessibility should be accounted on the formulation of hypocholesterolemic food ingredients.
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Affiliation(s)
- Filipe Manuel Coreta-Gomes
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
- Coimbra Chemistry Center, University of Coimbra, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal; (C.F.G.C.G.); (M.J.M.)
- Correspondence:
| | - Guido R. Lopes
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Cláudia P. Passos
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Inês M. Vaz
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Fernanda Machado
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Carlos F. G. C. Geraldes
- Coimbra Chemistry Center, University of Coimbra, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal; (C.F.G.C.G.); (M.J.M.)
- Department of Life Sciences, Faculty of Science and Technology, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
| | - Maria João Moreno
- Coimbra Chemistry Center, University of Coimbra, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal; (C.F.G.C.G.); (M.J.M.)
- Chemistry Department, University of Coimbra, Faculty of Science and Technology, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal
| | - Laura Nyström
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland;
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
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Münger LH, Boulos S, Nyström L. UPLC-MS/MS Based Identification of Dietary Steryl Glucosides by Investigation of Corresponding Free Sterols. Front Chem 2018; 6:342. [PMID: 30186828 PMCID: PMC6113793 DOI: 10.3389/fchem.2018.00342] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Accepted: 07/19/2018] [Indexed: 11/17/2022] Open
Abstract
Dietary plant foods are characterized by a vast molecular diversity of glycosylated sterols (SG) that differ in the structure of the steryl backbone. The identification of these polar steryl conjugates represents a major challenge as they are structurally highly similar, and commercial standards are limited to a few naturally abundant species. Spectral databases do not yet contain MS/MS spectra of these sterol conjugates obtained by electrospray ionization (ESI), which would facilitate their reliable identification. Thus, this study aimed at providing novel information on ESI-MS/MS spectra of both abundant and minor SG found in foods. As a first step, however, free sterols (FS) were investigated for their fragmentation behavior as they share the same intermediate ion as SG. Pure SG were obtained from commercially available standard mixtures and minor SG were extracted from different food sources (oat bran, wheat bran, pumpkin seeds, melon, rapeseeds, and potato peel). ESI-MS/MS spectra of 15 FS were assessed and fragment ions reflective of structural features were identified and rationalized. Subsequently, 14 SG were identified at four different levels, while relative retention times from chromatographic separation and spectral features of FS served to identify five SG. Spectral data from FS were directly transferable to SG when analyzed as aglycone ions as shown by similarity scores while SG were characterized by shorter retention times in reverse phase chromatography and the additional analysis as sodiated adduct confirmed their glycosidic nature. Moreover, we report for the first time the occurrence of 24-methylenecholesterol and a 4-monomethyl sterol as glycosidic conjugates in higher plants. The presented data will serve as a valuable tool for SG profiling of foods by facilitating their identification.
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Affiliation(s)
- Linda H Münger
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH Zürich, Zurich, Switzerland
| | - Samy Boulos
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH Zürich, Zurich, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH Zürich, Zurich, Switzerland
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Farhoosh R, Nyström L. Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature. Food Chem 2018; 244:29-35. [DOI: 10.1016/j.foodchem.2017.10.025] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/05/2017] [Accepted: 10/06/2017] [Indexed: 11/28/2022]
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Malekkhaiat Häffner S, Nyström L, Nordström R, Xu ZP, Davoudi M, Schmidtchen A, Malmsten M. Membrane interactions and antimicrobial effects of layered double hydroxide nanoparticles. Phys Chem Chem Phys 2018; 19:23832-23842. [PMID: 28682360 DOI: 10.1039/c7cp02701j] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Membrane interactions are critical for the successful use of inorganic nanoparticles as antimicrobial agents and as carriers of, or co-actives with, antimicrobial peptides (AMPs). In order to contribute to an increased understanding of these, we here investigate effects of particle size (42-208 nm) on layered double hydroxide (LDH) interactions with both bacteria-mimicking and mammalian-mimicking lipid membranes. LDH binding to bacteria-mimicking membranes, extraction of anionic lipids, as well as resulting membrane destabilization, was found to increase with decreasing particle size, also translating into size-dependent synergistic effects with the antimicrobial peptide LL-37. Due to strong interactions with anionic lipopolysaccharide and peptidoglycan layers, direct membrane disruption of both Gram-negative and Gram-positive bacteria is suppressed. However, LDH nanoparticles cause size-dependent charge reversal and resulting flocculation of both liposomes and bacteria, which may provide a mechanism for bacterial confinement or clearance. Taken together, these findings demonstrate a set of previously unknown behaviors, including synergistic membrane destabilization and dual confinement/killing of bacteria through combined LDH/AMP exposure, of potential therapeutic interest.
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31
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Boulos S, Nyström L. Complementary Sample Preparation Strategies for Analysis of Cereal β-Glucan Oxidation Products by UPLC-MS/MS. Front Chem 2017; 5:90. [PMID: 29164106 PMCID: PMC5673685 DOI: 10.3389/fchem.2017.00090] [Citation(s) in RCA: 10] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Accepted: 10/17/2017] [Indexed: 11/18/2022] Open
Abstract
The oxidation of cereal (1→3,1→4)-β-D-glucan can influence the health promoting and technological properties of this linear, soluble homopolysaccharide by introduction of new functional groups or chain scission. Apart from deliberate oxidative modifications, oxidation of β-glucan can already occur during processing and storage, which is mediated by hydroxyl radicals (HO•) formed by the Fenton reaction. We present four complementary sample preparation strategies to investigate oat and barley β-glucan oxidation products by hydrophilic interaction ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), employing selective enzymatic digestion, graphitized carbon solid phase extraction (SPE), and functional group labeling techniques. The combination of these methods allows for detection of both lytic (C1, C3/4, C5) and non-lytic (C2, C4/3, C6) oxidation products resulting from HO•-attack at different glucose-carbons. By treating oxidized β-glucan with lichenase and β-glucosidase, only oxidized parts of the polymer remained in oligomeric form, which could be separated by SPE from the vast majority of non-oxidized glucose units. This allowed for the detection of oligomers with mid-chain glucuronic acids (C6) and carbonyls, as well as carbonyls at the non-reducing end from lytic C3/C4 oxidation. Neutral reducing ends were detected by reductive amination with anthranilic acid/amide as labeled glucose and cross-ring cleaved units (arabinose, erythrose) after enzyme treatment and SPE. New acidic chain termini were observed by carbodiimide-mediated amidation of carboxylic acids as anilides of gluconic, arabinonic, and erythronic acids. Hence, a full characterization of all types of oxidation products was possible by combining complementary sample preparation strategies. Differences in fine structure depending on source (oat vs. barley) translates to the ratio of observed oxidized oligomers, with in-depth analysis corroborating a random HO•-attack on glucose units irrespective of glycosidic linkage and neighborhood. The method was demonstrated to be (1) sufficiently sensitive to allow for the analysis of oxidation products also from a mild ascorbate-driven Fenton reaction, and (2) to be specific for cereal β-glucan even in the presence of other co-oxidized polysaccharides. This opens doors to applications in food processing to assess potential oxidations and provides the detailed structural basis to understand the effect oxidized functional groups have on β-glucan's health promoting and technological properties.
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Affiliation(s)
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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32
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Tyrberg M, Nyström L, Arnqvist HJ, Bolinder J, Gudbjörnsdottir S, Landin-Olsson M, Eriksson JW, Svensson MK. Overweight, hyperglycemia and tobacco use are modifiable risk factors for onset of retinopathy 9 and 17years after the diagnosis of diabetes - A retrospective observational nation-wide cohort study. Diabetes Res Clin Pract 2017; 133:21-29. [PMID: 28888147 DOI: 10.1016/j.diabres.2017.08.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Revised: 07/24/2017] [Accepted: 08/14/2017] [Indexed: 11/17/2022]
Abstract
BACKGROUND The aims of this study were to estimate the risk for diabetic retinopathy (DR) and to identify risk factors. We investigated a nationwide population-based cohort with diabetes diagnosed at age 15-34years. PATIENTS AND METHODS Of 794 patients registered 1987-1988 in the Diabetes Incidence Study in Sweden (DISS) 444 (56%) patients with retinal photos available for classification of retinopathy participated in a follow-up study 15-19 (median 17) years after diagnosis. Mean age was 42.3±5.7years, BMI 26.1±4.1kg/m2, 62% were male and 91% had type 1 diabetes. A sub-study was performed in 367 patients with retinal photos from both the 9 and 17year follow up and the risk for development of retinopathy between 9 and 17years of follow up was calculated. RESULTS After median 17years 324/444 (73%, 67% of T1D and 71% of T2D), had developed any DR but only 5.4% proliferative DR. Male sex increased the risk of developing retinopathy (OR 1.9, 95% CI 1.2-2.9). In the sub-study obesity (OR 1.2, 95% CI 1.04-1.4), hyperglycemia (OR 2.5, 95% CI 1.6-3.8) and tobacco use (OR 2.9, 95% CI 1.1-7.3) predicted onset of retinopathy between 9 and 17years after diagnosis of diabetes. CONCLUSION The number of patients with severe retinopathy after 17years of diabetes disease was small. The risk of developing retinopathy with onset between 9 and 17years after diagnosis of diabetes was strongly associated to modifiable risk factors such as glycemic control, obesity and tobacco use.
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Affiliation(s)
- M Tyrberg
- Department of Ophthalmology, Helsingborg Hospital, Lund University, Helsingborg, Sweden
| | - L Nyström
- Department of Public Health and Clinical Medicine, Epidemiology, Umeå University, Umeå, Sweden
| | - H J Arnqvist
- Department of Endocrinology and Department of Clinical and Experimental Medicine, Linköping University, Linköping, Sweden
| | - J Bolinder
- Department of Endocrinology, Metabolism, and Diabetes, Karolinska University Hospital Huddinge, Karolinska Institutet, Sweden
| | - S Gudbjörnsdottir
- Department of Medicine, Sahlgrenska Academy at the University of Gothenburg, Göteborg, Sweden
| | - M Landin-Olsson
- Department of Clinical Sciences, Lund University, Lund, Sweden
| | - J W Eriksson
- Department of Medical Sciences, Uppsala University, Uppsala, Sweden
| | - M K Svensson
- Department of Medical Sciences, Uppsala University, Uppsala, Sweden.
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Shen Y, Boulos S, Sumrall E, Gerber B, Julian-Rodero A, Eugster MR, Fieseler L, Nyström L, Ebert MO, Loessner MJ. Structural and functional diversity in Listeria cell wall teichoic acids. J Biol Chem 2017; 292:17832-17844. [PMID: 28912268 DOI: 10.1074/jbc.m117.813964] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [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: 08/22/2017] [Indexed: 11/06/2022] Open
Abstract
Wall teichoic acids (WTAs) are the most abundant glycopolymers found on the cell wall of many Gram-positive bacteria, whose diverse surface structures play key roles in multiple biological processes. Despite recent technological advances in glycan analysis, structural elucidation of WTAs remains challenging due to their complex nature. Here, we employed a combination of ultra-performance liquid chromatography-coupled electrospray ionization tandem-MS/MS and NMR to determine the structural complexity of WTAs from Listeria species. We unveiled more than 10 different types of WTA polymers that vary in their linkage and repeating units. Disparity in GlcNAc to ribitol connectivity, as well as variable O-acetylation and glycosylation of GlcNAc contribute to the structural diversity of WTAs. Notably, SPR analysis indicated that constitution of WTA determines the recognition by bacteriophage endolysins. Collectively, these findings provide detailed insight into Listeria cell wall-associated carbohydrates, and will guide further studies on the structure-function relationship of WTAs.
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Affiliation(s)
- Yang Shen
- From the Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, CH-8092 Zurich,
| | - Samy Boulos
- the Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich
| | - Eric Sumrall
- From the Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, CH-8092 Zurich
| | - Benjamin Gerber
- From the Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, CH-8092 Zurich
| | - Alicia Julian-Rodero
- From the Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, CH-8092 Zurich
| | - Marcel R Eugster
- From the Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, CH-8092 Zurich
| | - Lars Fieseler
- the ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 31, CH-8820 Wädenswil, and
| | - Laura Nyström
- the Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich
| | - Marc-Olivier Ebert
- the Laboratory of Organic Chemistry, ETH Zurich, Vladmimir-Prelog-Weg 3, CH-8093 Zurich, Switzerland
| | - Martin J Loessner
- From the Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, CH-8092 Zurich
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Affiliation(s)
- Aline Schär
- Institute of Food, Nutrition and HealthETH ZurichZurichSwitzerland
| | - Silvia Liphardt
- Institute of Food, Nutrition and HealthETH ZurichZurichSwitzerland
| | - Laura Nyström
- Institute of Food, Nutrition and HealthETH ZurichZurichSwitzerland
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Abstract
Ferulic acid is one of the major phenolic acids in plants and can be found esterified to plant cell wall components, but also as long-chain n-alkyl and steryl esters. Microbial feruloyl esterases may play a role in the bioavailability of phenolic acids during human and animal digestion. It is therefore of interest if feruloyl esterases are capable of hydrolyzing nonpolar ferulic acid esters. A series of n-alkyl ferulates with increasing lipophilicity were enzymatically synthesized, and the kinetic constants of their hydrolysis by four feruloyl esterases and a lipase as control were determined. A decrease in Km and kcat could be observed with decreased substrate polarity for all of the feruloyl esterases. Only one feruloyl esterase and the control lipase showed hydrolytic activity toward octadecyl ferulate. These results led to the conclusion that lipophilic ferulates are poor substrates for known feruloyl esterases and more specific esterases/lipases need to be identified.
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Affiliation(s)
- Aline Schär
- Institute of Food, Nutrition and Health, ETH Zurich , Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland
| | - Isabel Sprecher
- Institute of Food, Nutrition and Health, ETH Zurich , Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland
| | - Evangelos Topakas
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens , 5 Iroon Polytechniou Str., Zografou Campus, 15700 Athens, Greece
| | - Craig B Faulds
- Aix Marseille Université , INRA BBF UMR_A 1163 Biodiversité et Biotechnologie Fongiques, 13288 Marseille cedex 02, France
- INRA BBF UMR_A1163, Polytech Marseille , 163 Avenue de Luminy, 13288 Marseille cedex 02, France
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich , Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland
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Sundström P, Nyström L, Svenningsson A, Forsgren L. Sick leave and professional assistance for multiple sclerosis individuals in Vä sterbotten C ounty, northern Sweden. Mult Scler 2016; 9:515-20. [PMID: 14582779 DOI: 10.1191/1352458503ms955oa] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The aims of this study of a cross-sectional multiple sclerosis (MS) population in V ä sterbotten C ounty, northern Sweden, were to estimate the prevalence of sick leave, professional assistance and housing; to study risk factors for sick leave; and to estimate the odds for sick leave in comparison with the general population of the county. The consequences of MS-related incapacity on the socioeconomic factors studied were considerable. A lmost half (45%) of prevalent MS cases aged 18-64 years were fully sick listed and only one-third (35%) were not sick listed at all. Every fourth individual in the prevalence population received professional assistance, and 9% were living in care homes or special apartments for the disabled. Multiple logistic regression analysis identified the Expanded Disability Status Scale (EDSS) as the strongest predicto r of sick leave. The time from symptom onset to full sick leave leading to temporary or permanent disability pension was significantly shorter for cases with progressive onset, higher age at onset and in males. The risk of full sick leave due to MS was six times higher than in the general population.
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Affiliation(s)
- P Sundström
- Department of Pharmacology and Clinical Neuroscience, Umeå University Hospital, S-901 85 Umeå, Sweden.
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Abstract
Steryl ferulates (SFs) are a subclass of bioactive lipids contributing to the health-promoting effects of whole grains. Most related studies focus on γ-oryzanol, a SF mixture from rice, since individual steryl ferulates are not commercially available. There is little evidence that individual SFs may vary in their bioactivity. The aim of this study was to evaluate the antioxidant activity of eight individual SFs by determining their radical scavenging capacity. Additional molecular properties of the individual SFs were determined by molecular simulation in order to identify correlations with their antioxidant activities. Our study demonstrates that individual SFs exhibit 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and superoxide anion radical scavenging abilities with subtle differences that were highly dependent on the kind of reaction taking place. The grouping of SFs by principle component analysis was mainly attributed to molecular properties, not antioxidant activities. Solvation energy was significantly correlated with some experimental observations. To our knowledge, this is the first study to evaluate the antioxidant activity of eight individual steryl ferulates from different sources. Results of this work will provide better insight into the antioxidant activity of SFs and the health benefits of whole grains.
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Affiliation(s)
- Dan Zhu
- Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH Zurich , Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland
| | - Antoni Sánchez-Ferrer
- Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH Zurich , Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland
| | - Laura Nyström
- Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH Zurich , Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland
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Affiliation(s)
- Aline Schär
- Institute of Food, Nutrition, and Health; ETH Zurich; Zurich Switzerland
| | - Laura Nyström
- Institute of Food, Nutrition, and Health; ETH Zurich; Zurich Switzerland
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Abstract
Fenton-induced degradation of isomeric β-d-glucotetraoses is systematically investigated by negative mode HILIC UPLC-MS/MS with regard to the effect of the glycosidic linkage on kinetics, product profiles, and MS/MS fragmentation patterns.
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Affiliation(s)
- Samy Boulos
- ETH Zurich
- Institute of Food
- Nutrition and Health
- 8092 Zurich
- Switzerland
| | - Laura Nyström
- ETH Zurich
- Institute of Food
- Nutrition and Health
- 8092 Zurich
- Switzerland
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Imhasly S, Bieli C, Naegeli H, Nyström L, Ruetten M, Gerspach C. Blood plasma lipidome profile of dairy cows during the transition period. BMC Vet Res 2015; 11:252. [PMID: 26446667 PMCID: PMC4597432 DOI: 10.1186/s12917-015-0565-8] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Accepted: 09/28/2015] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The transition period of dairy cows, around parturition and the onset of lactation, involves endocrine and metabolic changes to compensate for an increased energy requirement aggravated by reduced feed intake. Transition cows adjust to the resulting negative energy balance with the mobilization of lipids from the adipose tissues yielding increased blood levels of non-esterified fatty acids and ketone bodies like β-hydroxybutyrate. RESULTS To study the biochemical adaptations underlying this physiologic adjustment and possible pathologic derangements, we analyzed the blood plasma lipidome of transition cows by ultra-pressure liquid chromatography coupled to high-resolution quadrupole time-of-flight mass spectrometry. The resulting data were processed by principal component analysis, revealing over 60 lipid masses that change in abundance over the test period ranging from two weeks before calving to four weeks postpartum. Further characterization of analytes by tandem mass spectrometry demonstrated that the concentration of triacylglycerides in plasma drops at the day of parturition whereas the plasma level of many phosphatidylcholines and two sphingomyelins increases steadily during early lactation. CONCLUSION This newly identified shift in phospholipid composition delivers a potential biomarker to detect aberrant metabolic pathways in transition cows and also provides insights into how to prevent and treat associated disorders like fatty liver disease.
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Affiliation(s)
- S Imhasly
- Institute of Pharmacology and Toxicology, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 260, 8057, Zurich, Switzerland.
| | - C Bieli
- Department of Farm Animals, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 260, 8057, Zurich, Switzerland.
| | - H Naegeli
- Institute of Pharmacology and Toxicology, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 260, 8057, Zurich, Switzerland.
| | - L Nyström
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092, Zurich, Switzerland.
| | - M Ruetten
- Institute of Veterinary Pathology, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 260, Zurich, Switzerland.
| | - C Gerspach
- Department of Farm Animals, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 260, 8057, Zurich, Switzerland.
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Moreau RA, Bach TJ, Nes WD, Parish EJ, Moser JK, Nyström L. 2014 G.J. Schroepfer Jr. Memorial AOCS Sterol Symposium: Recent Advances in Sterol Research. Lipids 2015. [PMID: 26210488 DOI: 10.1007/s11745-015-4051-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- R A Moreau
- Eastern Regional Research Center, USDA, ARS, Wyndmoor, PA, USA,
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Montazerolghaem M, Nyström L, Engqvist H, Karlsson Ott M. Zebrafish: A possible tool to evaluate bioactive ions. Acta Biomater 2015; 19:10-4. [PMID: 25770927 DOI: 10.1016/j.actbio.2015.03.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 02/04/2015] [Accepted: 03/05/2015] [Indexed: 10/23/2022]
Abstract
Zebrafish is a well-established model organism with a skeletal structure that highly resembles mammalian bone. Yet its use in the research field of biomaterials has been limited. One area that could benefit from this model system is the evaluation of ionic dissolution products from different materials. As a proof of concept we have evaluated the effect of silicate ions on the zebrafish larvae and compared it to a well-known osteoblastic cell line, MC3T3-E1 subclone 14. We have shown that sodium metasilicate (125 μM and 625 μM) induces more mineralisation in a dose-dependent manner in zebrafish larvae, 9 days post fertilisation as compared to the non-treated group. Moreover the same trends were seen when adding sodium metasilicate to MC3T3-E1 cultures, with more mineralisation and higher ALP levels with higher doses of silicate (25, 125 and 625 μM). These results indicate the feasibility of zebrafish larvae for ionic dissolution studies. The zebrafish model is superior to isolated cell cultures in the aspect that it includes the whole bone remodelling system, with osteoblasts, osteoclasts and osteocytes. Zebrafish could thus provide a powerful in vivo tool and be a bridge between cell culture systems and mammalian models.
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Zhu D, Brambilla D, Leroux JC, Nyström L. Permeation of steryl ferulates through an in vitro intestinal barrier model. Mol Nutr Food Res 2015; 59:1182-9. [DOI: 10.1002/mnfr.201400862] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 01/19/2015] [Accepted: 02/17/2015] [Indexed: 11/06/2022]
Affiliation(s)
- Dan Zhu
- Department of Health Sciences and Technology; Institute of Food; Nutrition and Health, ETH Zurich; Zurich Switzerland
| | - Davide Brambilla
- Department of Chemistry and Applied Biosciences; Institute of Pharmaceutical Sciences, ETH Zurich; Zurich Switzerland
| | - Jean-Christophe Leroux
- Department of Chemistry and Applied Biosciences; Institute of Pharmaceutical Sciences, ETH Zurich; Zurich Switzerland
| | - Laura Nyström
- Department of Health Sciences and Technology; Institute of Food; Nutrition and Health, ETH Zurich; Zurich Switzerland
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Affiliation(s)
- Dan Zhu
- Department of Health Sciences and Technology; Institute of Food, Nutrition and Health, ETH Zurich; Zurich Switzerland
| | - Laura Nyström
- Department of Health Sciences and Technology; Institute of Food, Nutrition and Health, ETH Zurich; Zurich Switzerland
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Montelius A, Nyholm T, Gustafsson A, Karlsson M, Nyström L, Skönevik J, Zackrisson B. PO-0993: A national database solution for radiotherapy quality registries and clinical studies. Radiother Oncol 2015. [DOI: 10.1016/s0167-8140(15)40985-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Münger LH, Jutzi S, Lampi AM, Nyström L. Comparison of Enzymatic Hydrolysis and Acid Hydrolysis of Sterol Glycosides from Foods Rich in Δ7-Sterols. Lipids 2015; 50:735-48. [DOI: 10.1007/s11745-015-4002-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Accepted: 01/30/2015] [Indexed: 12/12/2022]
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Svensson MK, Tyrberg M, Nyström L, Arnqvist HJ, Bolinder J, Östman J, Gudbjörnsdottir S, Landin-Olsson M, Eriksson JW. The risk for diabetic nephropathy is low in young adults in a 17-year follow-up from the Diabetes Incidence Study in Sweden (DISS). Older age and higher BMI at diabetes onset can be important risk factors. Diabetes Metab Res Rev 2015; 31:138-46. [PMID: 25044633 DOI: 10.1002/dmrr.2574] [Citation(s) in RCA: 16] [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] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Accepted: 06/17/2014] [Indexed: 12/14/2022]
Abstract
AIMS The main objective of this study was to estimate the occurrence of diabetic nephropathy in a population-based cohort of patients diagnosed with diabetes as young adults (15-34 years). METHODS All 794 patients registered 1987-1988 in the Diabetes Incidence Study in Sweden (DISS) were invited to a follow-up study 15-19 years after diagnosis, and 468 (58%) participated. Analysis of islet antibodies was used to classify type of diabetes. RESULTS After median 17 years of diabetes, 15% of all patients, 14% T1DM and 25% T2DM, were diagnosed with diabetic nephropathy. Ninety-one percent had microalbuminuria and 8.6% macroalbuminuria. Older age at diagnosis (HR 1.05; 95% CI 1.01-1.10 per year) was an independent and a higher BMI at diabetes diagnosis (HR 1.04; 95% CI 1.00-1.09 per 1 kg/m²), a near-significant predictor of development of diabetic nephropathy. Age at onset of diabetes (p = 0.041), BMI (p = 0.012) and HbA1c (p < 0.001) were significant predictors of developing diabetic nephropathy between 9 and 17 years of diabetes. At 17 years of diabetes duration, a high HbA1c level (OR 1.06; 95% CI 1.03-1.08 per 1 mmol/mol increase) and systolic blood pressure (OR 1.08; 95% CI 1.05 1.12 per 1 mmHg increase) were associated with DN. CONCLUSIONS Patients with T2DM diagnosed as young adults seem to have an increased risk to develop diabetic nephropathy compared with those with T1DM. Older age and higher BMI at diagnosis of diabetes were risk markers for development of diabetic nephropathy. In addition, poor glycaemic control but not systolic blood pressure at 9 years of follow-up was a risk marker for later development of diabetic nephropathy.
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Affiliation(s)
- M K Svensson
- Department of Medicine, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden
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49
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Münger LH, Nyström L. Enzymatic hydrolysis of steryl glycosides for their analysis in foods. Food Chem 2014; 163:202-11. [DOI: 10.1016/j.foodchem.2014.04.082] [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: 07/28/2013] [Revised: 02/18/2014] [Accepted: 04/22/2014] [Indexed: 11/24/2022]
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Oppliger SR, Münger LH, Nyström L. Rapid and highly accurate detection of steryl glycosides by ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). J Agric Food Chem 2014; 62:9410-9419. [PMID: 25175549 DOI: 10.1021/jf501509m] [Citation(s) in RCA: 14] [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: 06/03/2023]
Abstract
This study describes the development and validation of a fast, accurate, and precise UPLC-Q-TOF-MS method for the analysis of steryl glycosides (SGs). The best combination of separation and sensitivity was obtained with a methanol/water gradient and formic acid as additive, using electrospray ionization (ESI). SGs were detected almost exclusively as sodiated adducts, allowing identification of the intact molecule, including the sugar moiety. The TOF-MS system offered high mass accuracy (1.3 ppm), providing a valuable tool for SG identification. The method was used to quantify single SG species in oat bran and whole wheat, and it was demonstrated that reliable quantification requires accounting for the matrix effect, which may reduce the SG signal by up to 50% in some samples. The level of matrix effect also depends on food matrices with various SG contents, indicating that it should be individually considered for each sample.
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Affiliation(s)
- Selina R Oppliger
- ETH Zurich Institute of Food, Nutrition and Health , Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland
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