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Chen H, Aili R, Wang M, Qiu F. Transformation profiles of the isoflavones in germinated soybean based on UPLC-DAD quantification and LC-QTOF-MS/MS confirmation. Food Chem X 2024; 22:101413. [PMID: 38707783 PMCID: PMC11068514 DOI: 10.1016/j.fochx.2024.101413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/07/2024] Open
Abstract
Germinated soybean is one kind of food and a medicine. In the actual process of producing a large amount of naturally germinated soybean, it is difficult to strictly control the germination process conditions. However, sprout length may be more suitable as the terminal judgment indicator for naturally germinated soybean. An UPLC-DAD method was developed and validated to explore the transformation profiles of soybean isoflavones in germinated yellow or black soybean with different sprout lengths. Moreover, an LC - QTOF-MS/MS method was used to avoid false positive results. The contents of daidzein, glycitein, and genistein almost reached their corresponding maximum values when the sprout length ranged from 1.0 cm to 1.5 cm (P < 0.05). Therefore, yellow soybean is suggested to be the processing raw material with higher contents of those isoflavones, and the optimal sprout length for germinated soybean may be in the range of 1.0-1.5 cm.
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Affiliation(s)
| | | | - Manyuan Wang
- Beijing Key Lab of TCM Collateral Disease Theory Research, School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China
| | - Feng Qiu
- Beijing Key Lab of TCM Collateral Disease Theory Research, School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China
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2
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Lee JH, Seo EY, Lee YM. Comparative investigation on variations of nutritional components in whole seeds and seed coats of Korean black soybeans for different crop years and screening of their antioxidant and anti-aging properties. Food Chem X 2023; 17:100572. [PMID: 36845484 PMCID: PMC9944501 DOI: 10.1016/j.fochx.2023.100572] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 01/06/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
This research was conducted to demonstrate the comparisons of nutritional constituents (isoflavone; anthocyanin; protein; fatty acid; oil) and biological properties (antioxidant, anti-aging) in whole seeds and seed coats of black soybeans for crop years. Isoflavones and anthocyanins showed considerable differences in cultivars and growth years with the ranges of 794.9-4195.3 μg/g and 2.3-14.4 mg/g, while other components exhibited slight variations. In particular, malonylgenistin and cyanidin-3-O-glucoside were observed the most abundant phenolics, comprising approximately 35.5 (778.0 μg/g) and 76.7% (4.6 mg/g) of total average contents (isoflavone: 2197.8 μg/g; anthocyanin: 6.0 mg/g). Moreover, the whole seeds and seed coats displayed excellent activities in antioxidant (radical; DNA protectant), tyrosinase inhibition, and elastase inhibition. Their effects significantly occurred with dose-dependent patterns as follows: elastase (150 μg/mL) > tyrosinase (600 μg/mL) > ABTS (1500 μg/mL) > DPPH (1500 μg/mL) with higher abilities of seed coats than whole seeds. The DNA protection exhibited higher rates in seed coats with > 90% at 200 μg/mL. Natably, Socheong (isoflavone; 4182.4 μg/g) and Geomjeong 2 (anthocyanin: 10.3 mg/g) cultivars may be recommended as potential sources to the development of functional agents and new cultivars owing to their high average phenolic contents.
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Key Words
- ABTS, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)
- Acetylglycitin (PubChem CID: 53398650)
- Antioxidant
- Black soybean
- C3G, cyanidin-3-O-glucoside
- Cyanidin-3-glucoside (PubChem CID: 12303203)
- DPPH, 2,2-diphenyl-1-pycrylhydrazyl
- Daidzein (PubChem CID: 5281708)
- Daidzin (PubChem CID: 107971)
- Delphinidin-3-glucoside (PubChem CID: 443650)
- Enzyme inhibition
- Genistein (PubChem CID: 5280961)
- Genistin (PubChem CID: 5281377)
- Glycitein (PubChem CID: 5317750)
- Glycitin (PubChem CID: 187808)
- HPLC
- HPLC, high-performance liquid chromatography, D3G, delphinidine-3-O-glucoside
- Malonyldaidzin (PubChem CID: 9913968)
- Malonylgenistin (PubChem CID: 90658001)
- Malonylglycitin (PubChem CID: 23724657)
- NMR, nuclear magnetic resonance
- Nutritional component
- P3G, petunidin-3-O-glucoside
- Petunidin-3-glucoside (PubChem CID: 443651)
- Phenolic
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Hwang CE, Kim SC, Kim DH, Lee HY, Suh HK, Cho KM, Lee JH. Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties. Food Chem 2021; 340:128199. [PMID: 33027719 DOI: 10.1016/j.foodchem.2020.128199] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [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: 01/16/2020] [Revised: 09/22/2020] [Accepted: 09/23/2020] [Indexed: 01/18/2023]
Abstract
This study was the first to evaluate changes in isoflavone, amino acid, conjugated linoleic acid (CLA), antioxidant effect, and digestive enzyme inhibition during fermentation of soy-milk to soy-yogurt with L. brevis and L. plantarum. Total average isoflavones were reduced (1318.2 → 971.1 μg/g) with an increase of aglycones (60.2 → 804.9 μg/g, genistein > daidzein > glycitein) in soy powder yogurts (SPYs). Amino acids increased considerably, as did ornithine (average 4.1 → 551.0 mg/g), and CLA showed high variations from not-detected (ND) to 0.5, 0.9 mg/g (cis-9, trans-11) and ND to 0.3, 0.2 mg/g (trans-10, cis-12). Digestive enzyme inhibitions (α-glucosidase, α-amylase, and pancreatic lipase) displayed high activities (average 50.6 → 67.2, 5.2 → 46.4, 10.6 → 51.4%). Moreover, the antioxidant abilities against radicals were elevated as follows: ABTS > DPPH > hydroxyl (average 63.5 → 86.5, 50.2 → 70.3, 39.3 → 55.2%). Specifically, SPY using mixed strains exhibited the greatest enzymatic inhibition and antioxidant capacities.
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Affiliation(s)
- Chung Eun Hwang
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Su Cheol Kim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Du Hyun Kim
- Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea
| | - Hee Yul Lee
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Hyun Kwon Suh
- Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea
| | - Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea.
| | - Jin Hwan Lee
- Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea.
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Brito TBN, R S Lima L, B Santos MC, A Moreira RF, Cameron LC, C Fai AE, S L Ferreira M. Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MS E. Food Chem 2020; 339:127882. [PMID: 32889131 DOI: 10.1016/j.foodchem.2020.127882] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [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: 03/06/2020] [Revised: 07/21/2020] [Accepted: 08/16/2020] [Indexed: 12/19/2022]
Abstract
Unconventional parts of vegetables represent a rich source of health-promoting phytochemicals. The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and their essential oils were characterized via UPLC-ESI-QTOF-MSE and GC-FID/MS. Antimicrobial activity was tested against five strains, and antioxidant activities were determined in free and bound extracts. Globally, 177 phenolics were tentatively identified in PCF (major p-coumaric acid, ferulic acid, and 4-hydroxybenzaldehyde) and 56 in CSF (major chlorogenicacid, quercetin 3-O-glucuronide, and p-coumaric acid). PCF exhibited a distinguished profile (lignans, stilbenes) and antioxidant capacity, especially in bound extracts (1.3 g GAE.100 g-1; 0.6 g catechin eq.100 g-1; DPPH: 244.7; ABTS: 467.8; FRAP: 762.6 µg TE.g-1, ORAC: 40.9 mg TE.g-1). The main classes of volatile compounds were fatty acids, their esters, and terpenes in CSF (30) and PCF (41). A comprehensive metabolomic approach revealed CSF and PCF as a promising source of PC, showing great antioxidant and discrete antimicrobial activities.
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Affiliation(s)
- T B N Brito
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - L R S Lima
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - M C B Santos
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - R F A Moreira
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - L C Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - A E C Fai
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Department of Basic and Experimental Nutrition, Nutrition Institute, University of State of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil
| | - M S L Ferreira
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil.
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5
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Azam M, Zhang S, Abdelghany AM, Shaibu AS, Feng Y, Li Y, Tian Y, Hong H, Li B, Sun J. Seed isoflavone profiling of 1168 soybean accessions from major growing ecoregions in China. Food Res Int 2020; 130:108957. [PMID: 32156396 DOI: 10.1016/j.foodres.2019.108957] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [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: 08/28/2019] [Revised: 12/18/2019] [Accepted: 12/23/2019] [Indexed: 10/25/2022]
Abstract
Soybean (Glycine max L. Merrill) isoflavones are secondary metabolites of great interest because of their beneficial impact on human health. We profiled the seed isoflavone composition of 1168 soybean accessions collected from diverse ecoregions of China in three locations over two years. We observed significant differences in isoflavone content among the accessions, accession types, years of growth and ecoregions of origin. Total isoflavone (TIF) concentration of the soybean accessions ranged from 745 μg g-1 to 5253.98 μg g-1, which represents a 7-fold difference. The highest mean TIF concentration (2689.27 μg g-1) was observed in the Huang Huai Hai Valley Region (HR) accessions, followed by accessions from the Southern Region (SR) and Northern Region (NR) with TIF concentration of 2518.91 μg g-1 and 1942.78 μg g-1, respectively. Thirty-five accessions were identified as elite soybean resources based on their higher TIF concentration (4024.74 μg g-1 to 5253.98 μg g-1). Pairwise correlation analysis showed significant positive correlations between individual isoflavones and TIF concentrations. Malonyldaidzin and malonylgenistin showed the highest correlations with TIF concentration (r = 0.90 and r = 0.92, respectively), whereas acetyldaidzin showed the lowest correlation. The main isoflavone components had significant negative correlations with latitude and longitude, indicating that the geographical origin of the accessions influenced their seed isoflavone composition. Based on principal component analysis, glycosides and malonylglycosides of isoflavones were the major discriminative components for the soybean accessions. The present study demonstrated the geographical distribution of soybean seed isoflavone concentrations across the main ecoregion of China. The identified soybean accessions with both high and low TIF concentrations, which are desirable materials for industrial uses and could also be used as parents to breed soybean lines with improved isoflavone quantity and composition in the seeds.
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Affiliation(s)
- Muhammad Azam
- The National Engineering Laboratory for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing 100081, China
| | - Shengrui Zhang
- The National Engineering Laboratory for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing 100081, China
| | - Ahmed M Abdelghany
- The National Engineering Laboratory for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing 100081, China; Crop Science Department, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt
| | - Abdulwahab S Shaibu
- The National Engineering Laboratory for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing 100081, China
| | - Yue Feng
- The National Engineering Laboratory for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing 100081, China
| | - Yanfei Li
- The National Engineering Laboratory for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing 100081, China
| | - Yu Tian
- The National Engineering Laboratory for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing 100081, China
| | - Huilong Hong
- The National Engineering Laboratory for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing 100081, China
| | - Bin Li
- The National Engineering Laboratory for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing 100081, China.
| | - Junming Sun
- The National Engineering Laboratory for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing 100081, China.
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Dey P. Gut microbiota in phytopharmacology: A comprehensive overview of concepts, reciprocal interactions, biotransformations and mode of actions. Pharmacol Res 2019; 147:104367. [PMID: 31344423 DOI: 10.1016/j.phrs.2019.104367] [Citation(s) in RCA: 117] [Impact Index Per Article: 23.4] [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: 05/07/2019] [Revised: 07/11/2019] [Accepted: 07/19/2019] [Indexed: 02/07/2023]
Abstract
The dynamic and delicate interactions amongst intestinal microbiota, metabolome and metabolism dictates human health and disease. In recent years, our understanding of gut microbial regulation of intestinal immunometabolic and redox homeostasis have evolved mainly out of in vivo studies associated with high-fat feeding induced metabolic diseases. Techniques utilizing fecal transplantation and germ-free mice have been instrumental in reproducibly demonstrating how the gut microbiota affects disease pathogenesis. However, the pillars of modern drug discovery i.e. evidence-based pharmacological studies critically lack focus on intestinal microflora. This is primarily due to targeted in vitro molecular-approaches at cellular-level that largely overlook the etiology of disease pathogenesis from the physiological perspective. Thus, this review aims to provide a comprehensive understanding of the key notions of intestinal microbiota and dysbiosis, and highlight the microbiota-phytochemical bidirectional interactions that affects bioavailability and bioactivity of parent phytochemicals and their metabolites. Potentially by focusing on the three major aspects of gut microbiota i.e. microbial abundance, diversity, and functions, I will discuss phytochemical-microbiota reciprocal interactions, biotransformation of phytochemicals and plant-derived drugs, and pre-clinical and clinical efficacies of herbal medicine on dysbiosis. Additionally, in relation to phytochemical pharmacology, I will briefly discuss the role of dietary-patterns associated with changes in microbial profiles and review pharmacological study models considering possible microbial effects. This review therefore, emphasize on the timely and critically needed evidence-based phytochemical studies focusing on gut microbiota and will provide newer insights for future pre-clinical and clinical phytopharmacological interventions.
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Affiliation(s)
- Priyankar Dey
- Human Nutrition Program, Department of Human Sciences, The Ohio State University, Columbus, Ohio, USA.
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7
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Feng W, Ao H, Peng C, Yan D. Gut microbiota, a new frontier to understand traditional Chinese medicines. Pharmacol Res 2019; 142:176-91. [PMID: 30818043 DOI: 10.1016/j.phrs.2019.02.024] [Citation(s) in RCA: 207] [Impact Index Per Article: 41.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 02/18/2019] [Accepted: 02/23/2019] [Indexed: 02/06/2023]
Abstract
As an important component of complementary and alternative medicines, traditional Chinese medicines (TCM) are gaining more and more attentions around the world because of the powerful therapeutic effects and less side effects. However, there are still some doubts about TCM because of the questionable TCM theories and unclear biological active compounds. In recent years, gut microbiota has emerged as an important frontier to understand the development and progress of diseases. Together with this trend, an increasing number of studies have indicated that drug molecules can interact with gut microbiota after oral administration. In this context, more and more studies pertaining to TCM have paid attention to gut microbiota and have yield rich information for understanding TCM. After oral administration, TCM can interact with gut microbiota: (1) TCM can modulate the composition of gut microbiota; (2) TCM can modulate the metabolism of gut microbiota; (3) gut microbiota can transform TCM compounds. During the interactions, two types of metabolites can be produced: gut microbiota metabolites (of food and host origin) and gut microbiota transformed TCM compounds. In this review, we summarized the interactions between TCM and gut microbiota, and the pharmacological effects and features of metabolites produced during interactions between TCM and gut microbiota. Then, focusing on gut microbiota and metabolites, we summarized the aspects in which gut microbiota has facilitated our understanding of TCM. At the end of this review, the outlooks for further research of TCM and gut microbiota were also discussed.
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Lee JH, Hwang CE, Son KS, Cho KM. Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties. Food Chem 2019; 272:362-371. [PMID: 30309556 DOI: 10.1016/j.foodchem.2018.08.052] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [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: 03/15/2018] [Revised: 07/14/2018] [Accepted: 08/10/2018] [Indexed: 11/23/2022]
Abstract
This research was the first to demonstrate the variations of nutritional constituents, glucosidase properties and antioxidant activities in soybeans during different solid state fermentation times (germination → 5 periods for 12 days) with Tricholoma matsutake. Total isoflavones were significantly reduced (2661.54 → 1559.04 μg/g) with the increase of aglycone contents (107.61 → 1285.66 μg/g, 12 times) for fermentation, whereas amino acid and fatty acid slightly increased. Among them, daidzein (43.2 → 43.6 → 421.9 → 721.4 → 634.0 μg/g), genistein (52.7 → 24.4 → 339.5 → 546.6 → 512.8 μg/g) and glutamic acid (0.3 → 1.7 → 3.9 → 6.6 → 16.1 mg/g) markedly increased between germinated and fermented soybeans. Total phenolic contents and antioxidant abilities also considerably increased, especially, ABTS displayed the predominant scavenging capacities (33.1 → 94.8%) at 200 μg/ml, followed by DPPH (11.9 → 87.0%) and hydroxyl (11.2 → 49.2%) radicals. Interestingly, α-glucosidase inhibition (11.8 → 84.9%) and β-glucosidase (3.1 → 40.3 unit/g) exhibited the highest activities after 9 days. Our results implied that fermented soybeans may be contributed to enhance the soybean value in nutrition and biological effect aspects to development of new functional foods.
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Affiliation(s)
- Jin Hwan Lee
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 52725, Republic of Korea
| | - Chung Eun Hwang
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Kwang Sik Son
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea.
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9
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Handa CL, de Lima FS, Guelfi MFG, Fernandes MDS, Georgetti SR, Ida EI. Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity. Food Chem 2019; 271:274-283. [PMID: 30236677 DOI: 10.1016/j.foodchem.2018.07.188] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 04/22/2018] [Accepted: 07/25/2018] [Indexed: 01/22/2023]
Abstract
The objective of this work was to evaluate the effects the solid-state fermentation parameters of defatted soybean flour (DSF) by Monascus purpureus or Aspergillus oryzae on the bioactive compounds. Central composite rotatable design, multi-response optimization, and Pearson's correlation were used. The fermentation parameters as initial pH (X1), DSF-to-water ratio (X2), and incubation temperature (X3) were taken as independent variables. The function responses were isoflavone content, total phenolic content (TPC), and antioxidant activity. All fermentation parameters affected the isoflavone content when fermented by Monascus purpureus, whereas the TPC or antioxidant activities remained almost unchanged. For the fermentation by Aspergillus oryzae, all the function responses were influenced by X2 and X3 and were independent of the X1. Estimated optimum conditions were found as x1 = 6.0, x2 = 1:1, and x3 = 30 °C for both fungi. Achieving suitable fermentation parameters is essential to increase bioactive compounds in the DSF that makes it promising for food industrial applications.
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Affiliation(s)
- Cíntia Ladeira Handa
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Fernando Sanches de Lima
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Marcela Fernanda Geton Guelfi
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Meg da Silva Fernandes
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | | | - Elza Iouko Ida
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil.
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10
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Falcão HG, Handa CL, Silva MBR, de Camargo AC, Shahidi F, Kurozawa LE, Ida EI. Soybean ultrasound pre-treatment prior to soaking affects β-glucosidase activity, isoflavone profile and soaking time. Food Chem 2018; 269:404-412. [PMID: 30100452 DOI: 10.1016/j.foodchem.2018.07.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 06/11/2018] [Accepted: 07/03/2018] [Indexed: 11/27/2022]
Abstract
Ultrasound may convert conjugated isoflavones into their corresponding aglycones, the best form for absorption in the human body. However, ultrasound may also influence the activity of endogenous β-glucosidase. Therefore, the present work evaluated the effects of soybean ultrasound pre-treatment by applying the Box-Behnken design prior to soaking, a step that is important for industries to prepare certain soy products. Furthermore, a multi-response optimisation is provided. The best conditions for soybean ultrasound pre-treatment were established as temperature, X1 = 55 °C; exposure time, X2 = 5 min and ultrasound intensity, X3 = 19.5 W cm-2. Under these conditions, soybeans with higher contents of aglycones were obtained and β-glucosidase activity was kept as high as possible. A second experiment was conducted and confirmed that ultrasound pre-treatment results in a lower soaking time (2 h) to achieve the highest moisture content, lower hardness as well as increased content of aglycones.
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Affiliation(s)
- Heloisa Gabriel Falcão
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil
| | - Cíntia Ladeira Handa
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil
| | - Mariah Benine Ramos Silva
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil
| | - Adriano Costa de Camargo
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - Louise Emy Kurozawa
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Elza Iouko Ida
- Londrina State University, Department of Food Science and Technology, 86051-990 Londrina, Parana State, Brazil.
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Lee CC, Dudonné S, Kim JH, Kim JS, Dubé P, Kim JE, Desjardins Y, Park JHY, Lee KW, Lee CY. A major daidzin metabolite 7,8,4'-trihydroxyisoflavone found in the plasma of soybean extract-fed rats attenuates monocyte-endothelial cell adhesion. Food Chem 2018; 240:607-614. [PMID: 28946319 DOI: 10.1016/j.foodchem.2017.08.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 06/30/2017] [Accepted: 08/01/2017] [Indexed: 11/20/2022]
Abstract
Among many functional foods and their phytochemicals, ingestion of soybean (Glycine max) is highly correlated to reduced risk of cardiovascular diseases. Validation of potential health benefits of functional foods requires information about the bioavailability and metabolism of bioactive compounds. In this context, several phase I and II metabolites of isoflavones were target-analyzed in the plasma of rats acutely supplemented with soybean embryo extract. A daidzein metabolite, 7,8,4'-trihydroxyisoflavone (7,8,4'-THI), was found to have the highest average area under curve value (574.3±112.8). Therefore, its potential prevention effect on atherosclerosis was investigated using monocyte-endothelial cell adhesion assay. Different from its precursor daidzein or daidzin, 7,8,4'-THI attenuated adhesion of THP-1 monocytes to tumor necrosis factor-alpha (TNF-α) stimulated human umbilical vein endothelial cells (HUVECs). In addition, 7,8,4'-THI significantly downregulated TNF-α stimulated the expression of vascular cell adhesion molecule-1 and monocyte chemotactic protein-1 and phosphorylation of IκB kinase and IκBα involved in the initiation of atherosclerosis in HUVECs. Therefore, 7,8,4'-THI, a highly bioavailable hydroxylated isoflavone metabolite, has potential anti-atherosclerotic effect via inhibiting monocyte-endothelial adhesion.
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Affiliation(s)
- Charles C Lee
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
| | - Stéphanie Dudonné
- Institute of Nutrition and Functional Foods (INAF), Laval University, 2440 Boulevard Hochelaga, Québec, QC G1V0A6, Canada.
| | - Jong Hun Kim
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Republic of Korea.
| | - Ji Seung Kim
- Major in Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea.
| | - Pascal Dubé
- Institute of Nutrition and Functional Foods (INAF), Laval University, 2440 Boulevard Hochelaga, Québec, QC G1V0A6, Canada.
| | - Jong-Eun Kim
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Goyang 10326, Republic of Korea.
| | - Yves Desjardins
- Institute of Nutrition and Functional Foods (INAF), Laval University, 2440 Boulevard Hochelaga, Québec, QC G1V0A6, Canada.
| | - Jung Han Yoon Park
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Republic of Korea.
| | - Ki Won Lee
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Republic of Korea; Major in Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea.
| | - Chang Yong Lee
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
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12
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Jang YK, Shin GR, Jung ES, Lee S, Lee S, Singh D, Jang ES, Shin DJ, Kim HJ, Shin HW, Moon BS, Lee CH. Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat. Food Chem 2017; 234:416-424. [PMID: 28551255 DOI: 10.1016/j.foodchem.2017.04.154] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [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: 10/21/2016] [Revised: 03/29/2017] [Accepted: 04/25/2017] [Indexed: 11/16/2022]
Abstract
The metabolic perplexes for gochujang (GCJ) fermentative bioprocess, a traditional Korean pepper paste, has largely remain equivocal for preparative conditions and raw material (RM) additives exacerbating its commercial standardization. Herein, we outlined a differential non-targeted metabolite profiling for three GCJ (white rice-WR; brown rice-BR; wheat-WT) under varying processing steps (P1 - fermentation; P2 - meju addition; P3 - ripening; and P4 - red pepper addition). We correlated the process specific metabolomes with corresponding physicochemical factors, enzymatic phenotypes, and bioactivities for GCJ-types. The P1 was characterized by a uniform increase in the levels of RM-derived lysoPCs. In contrast, P2 was observed with proportionally higher levels of meju-released isoflavones and soyasaponins in WR-GCJ, followed by BR and WT-GCJ. The P3 involved a cumulative increase in primary metabolites in all GCJ samples except lower organic acid contents in WT-GCJ. The pepper derived flavonoids and alkaloids were selectively increased while P4 in all GCJ-types.
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Affiliation(s)
- Yu Kyung Jang
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
| | - Gi Ru Shin
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
| | - Eun Sung Jung
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
| | - Sunmin Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
| | - Sarah Lee
- National Institute of Biological Resources, Environmental Research Complex, Incheon 404-708, Republic of Korea
| | - Digar Singh
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
| | - Eun Seok Jang
- Foods Research Institute, CJ CheilJedang Corp., Suwon 16495, Republic of Korea
| | - Dong Joo Shin
- Foods Research Institute, CJ CheilJedang Corp., Suwon 16495, Republic of Korea
| | - Hye-Jin Kim
- Foods Research Institute, CJ CheilJedang Corp., Suwon 16495, Republic of Korea
| | - Hye Won Shin
- Foods Research Institute, CJ CheilJedang Corp., Suwon 16495, Republic of Korea
| | - Byoung Seok Moon
- Foods Research Institute, CJ CheilJedang Corp., Suwon 16495, Republic of Korea
| | - Choong Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea.
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13
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Huang Q, Zhang H, Xue D. Enhancement of antioxidant activity of Radix Puerariae and red yeast rice by mixed fermentation with Monascus purpureus. Food Chem 2017; 226:89-94. [PMID: 28254024 DOI: 10.1016/j.foodchem.2017.01.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 01/04/2017] [Accepted: 01/05/2017] [Indexed: 11/23/2022]
Abstract
In this work, a new functional food combined Radix Puerariae and red yeast rice was explored. The pigment intensity, antioxidant activities and the main isoflavones of it were evaluated and compared with traditional red yeast rice and Radix Puerariae. The fermented mixture showed higher contents of isoflavones and pigment intensities than red yeast rice and Radix Puerariae. The DPPH, OH, FRAP and total antioxidant activity results of fermented mixture also showed higher antioxidant potential than those of Radix Puerariae and red yeast rice, owing to the higher pigment intensity and total phenolic contents. It is concluded that the fermented mixture of Radix Puerariae and rice could be widely used as a source of polyphenols with high antioxidative potential, thus introducing numerous health benefits for the consumer.
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14
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Barreira JCM, Visnevschi-Necrasov T, Pereira G, Nunes E, Oliveira MBPP. Phytochemical profiling of underexploited Fabaceae species: Insights on the ontogenic and phylogenetic effects over isoflavone levels. Food Res Int 2017; 100:517-23. [PMID: 28964376 DOI: 10.1016/j.foodres.2016.07.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 07/01/2016] [Accepted: 07/18/2016] [Indexed: 12/17/2022]
Abstract
There is an increasing trend towards finding alternative sources of valued phytochemicals due to their diverse potentialities in food industry and pharmaceutical applications. Phenolic compounds, in particular, have been the focus of several profiling reports, but isoflavones characterization has been studied in fewer cases and in a very limited group of plant species. Despite their acknowledged bioactivity, there's actually a strict number of plants validated for their isoflavones contents. In a previous report, we have identified nine Leguminosae species (from genera Biserrula, Lotus, Ornithopus and Scorpiurus) as potential alternative sources of these phenolic compounds. However, the isoflavone profiles are highly modulated by the ontogenic stage. Therefore, the present study was conducted in the same Leguminosae species, but harvested at three sequential vegetative development stages: vegetative elongation, late bud and late flowering, with the main purpose of assessing the evolution of isoflavones content throughout the plant development. In general, the plant species from Biserrula and Lotus genera showed the highest potential as new natural sources of isoflavones, especially owing their high levels of biochanin A. Independently of the plant species, it was possible to identify the phenologic stages where each of the quantified isoflavones is maximized. These findings are useful to predict isoflavone yields according to harvesting time, validating the potential use of the studied plants in innovative food formulations.
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15
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Handa CL, de Lima FS, Guelfi MFG, Georgetti SR, Ida EI. Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design. Food Chem 2016; 197:175-84. [PMID: 26616938 DOI: 10.1016/j.foodchem.2015.10.124] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [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: 05/25/2015] [Revised: 09/30/2015] [Accepted: 10/25/2015] [Indexed: 01/02/2023]
Abstract
A simplex-centroid design comprising three solvents (water, ethanol and methanol) was used to optimise the extraction mixture for phenolics and antioxidant activities from defatted soy flour fermented with Monascus purpureus or Aspergillus oryzae. Total phenolics were more efficiently extracted using only water for both samples. The highest antioxidant activities by the DPPH and ABTS methods were obtained using extraction mixtures containing at least 75 wt% water. Specific water:ethanol:methanol ratios promoted the joint optimisation of the total phenolic and isoflavone contents as well as antioxidant activities: 0.5:0.375:0.125 (wt/wt/wt) and 0.5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, respectively. However, a water:ethanol ratio of 0.5:0.5 (wt/wt) was deemed optimal because it is comprised of green solvents and yielded results that were greater than 90% of the multi-response maximum values. Both the solvents and the sample matrix strongly influenced the extractability of total phenolics and isoflavones.
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Affiliation(s)
- Cíntia Ladeira Handa
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
| | - Fernando Sanches de Lima
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
| | - Marcela Fernanda Geton Guelfi
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
| | | | - Elza Iouko Ida
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil.
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16
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Andrade JC, Mandarino JMG, Kurozawa LE, Ida EI. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors. Food Chem 2016; 194:1095-101. [PMID: 26471658 DOI: 10.1016/j.foodchem.2015.08.115] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [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: 04/15/2015] [Revised: 07/14/2015] [Accepted: 08/27/2015] [Indexed: 11/26/2022]
Abstract
The aim of this paper was to evaluate the effect of the thermal treatment of whole soybean flour (WSF) on the conversion of isoflavones and the inactivation of trypsin inhibitors. Soybeans were ground and whole soybean flour was obtained and subjected to heat treatment in an oven for 10, 15 and 20min at 100, 150 and 200°C according to a 3(2) experimental design. The response functions were taken to be the contents of different isoflavone forms and the residual activity of trypsin inhibitors. The thermal treatment in the oven altered the content and profile of the different isoflavones forms. At 200°C for 20min, there was a higher conversion of malonylglycosides to acetylglycosides, β-glycosides and aglycones and a significant reduction in the activity of trypsin inhibitors. Mathematical models were established to estimate the process parameters in obtaining the WSF with isoflavone conversions and reductions in trypsin inhibitor activity.
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Affiliation(s)
- J C Andrade
- Londrina State University, Graduate Program in Food Science, 86051-990 Londrina City, Paraná State, Brazil
| | - J M G Mandarino
- Brazilian Agricultural Research Corporation (Embrapa), 86051-990 Londrina City, Paraná State, Brazil
| | - L E Kurozawa
- Londrina State University, Graduate Program in Food Science, 86051-990 Londrina City, Paraná State, Brazil
| | - E I Ida
- Londrina State University, Graduate Program in Food Science, 86051-990 Londrina City, Paraná State, Brazil.
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17
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Chen F, Wen Q, Jiang J, Li HL, Tan YF, Li YH, Zeng NK. Could the gut microbiota reconcile the oral bioavailability conundrum of traditional herbs? J Ethnopharmacol 2016; 179:253-264. [PMID: 26723469 DOI: 10.1016/j.jep.2015.12.031] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [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: 08/24/2015] [Revised: 12/19/2015] [Accepted: 12/20/2015] [Indexed: 06/05/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE A wealth of information is emerging about the impact of gut microbiota on human health and diseases such as cardiovascular diseases, obesity and diabetes. As we learn more, we find out the gut microbiota has the potential as new territory for drug targeting. Some novel therapeutic approaches could be developed through reshaping the commensal microbial structure using combinations of different agents. The gut microbiota also affects drug metabolism, directly and indirectly, particularly towards the orally administered drugs. Herbal products have become the basis of traditional medicines such as traditional Chinese medicine and also been being considered valuable materials in modern drug discovery. Of note, low oral bioavailability but high bioactivity is a conundrum not yet solved for some herbs. Since most of herbal products are orally administered, the herbs' constituents are inevitably exposed to the intestinal microbiota and the interplays between herbal constituents and gut microbiota are expected. Emerging explorations of herb-microbiota interactions have an opportunity to revolutionize the way we view herbal therapeutics. The present review aims to provide information regarding the health promotion and/or disease prevention by the interplay between traditional herbs with low bioavailability and gut microbiota through gut microbiota via two different types of mechanisms: (1) influencing the composition of gut microbiota by herbs and (2) metabolic reactions of herbal constituents by gut microbiota. MATERIALS AND METHODS The major data bases (PubMed and Web of Science) were searched using "gut microbiota", "intestinal microbiota", "gut flora", "intestinal flora", "gut microflora", "intestinal microflora", "herb", "Chinese medicine", "traditional medicine", or "herbal medicine" as keywords to find out studies regarding herb-microbiota interactions. The Chinese Pharmacopoeia (2010 edition, Volume I) was also used to collect the data of commonly used medicinal herbs and their quality control approaches. RESULTS Among the 474 monographs of herbs usually used in the Chinese Pharmacopoeia, the quality control approach of 284 monographs is recommended to use high-performance liquid chromatography approach. Notably, the major marker compounds (>60%) for quality control are polyphenols, polysaccharides and saponins, with significant oral bioavailability conundrum. Results from preclinical and clinical studies on herb-microbiota interactions showed that traditional herbs could exert heath promotion and disease prevention roles via influencing the gut microbiota structure. On the other hand, herb constituents such as ginsenoside C-K, hesperidin, baicalin, daidzin and glycyrrhizin could exert their therapeutic effects through gut microbiota-mediated bioconversion. CONCLUSIONS Herb-microbiota interaction studies provide novel mechanistic understanding of the traditional herbs that exhibit poor oral bioavailability. "Microbiota availability" could be taken consideration into describing biological measurements in the therapeutic assessment of herbal medicine. Our review should be of value in stimulating discussions among the scientific community on this relevant theme and prompting more efforts to complement herb-microbiota interactions studies.
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Affiliation(s)
- Feng Chen
- Hainan Provincial Key Laboratory of R&D of Tropical Herbs, School of Pharmacy, Hainan Medical College, Haikou 571199, China.
| | - Qi Wen
- Hainan Provincial Key Laboratory of R&D of Tropical Herbs, School of Pharmacy, Hainan Medical College, Haikou 571199, China
| | - Jun Jiang
- Hainan Provincial Key Laboratory of R&D of Tropical Herbs, School of Pharmacy, Hainan Medical College, Haikou 571199, China
| | - Hai-Long Li
- Hainan Provincial Key Laboratory of R&D of Tropical Herbs, School of Pharmacy, Hainan Medical College, Haikou 571199, China
| | - Yin-Feng Tan
- Hainan Provincial Key Laboratory of R&D of Tropical Herbs, School of Pharmacy, Hainan Medical College, Haikou 571199, China
| | - Yong-Hui Li
- Hainan Provincial Key Laboratory of R&D of Tropical Herbs, School of Pharmacy, Hainan Medical College, Haikou 571199, China
| | - Nian-Kai Zeng
- Hainan Provincial Key Laboratory of R&D of Tropical Herbs, School of Pharmacy, Hainan Medical College, Haikou 571199, China
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18
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Lee JH, Hwang SR, Lee YH, Kim K, Cho KM, Lee YB. Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogens. Food Chem 2015; 185:205-11. [PMID: 25952859 DOI: 10.1016/j.foodchem.2015.03.139] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [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: 12/06/2014] [Revised: 03/24/2015] [Accepted: 03/25/2015] [Indexed: 11/28/2022]
Abstract
Changes in the compositions (isoflavone, protein, oil, and fatty acid) and antioxidant properties were evaluated in healthy soybeans and soybeans diseased by Phomopsis longicolla and Cercospora kikuchii. The total isoflavone content (1491.3 μg/g) of healthy seeds was observed to be considerably different than that of diseased seeds (P. longicolla: 292.6, C. kikuchii: 727.2 μg/g), with malonlygenistin exhibiting the greatest decrease (726.1 → 57.1, 351.9 μg/g). Significantly, three isoflavones exhibited a slight increase, and their structures were confirmed as daidzein, glycitein, and genistein, based on their molecular ions at m/z 253.1, 283.0, and 269.1 using the negative mode of HPLC-DAD-ESI/MS. The remaining compositions showed slight variations. The effects against 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radicals in healthy seeds were stronger than the diseased soybeans, depending upon the isoflavone level. Our results may be useful in evaluating the relationship between composition and antioxidant activity as a result of changes caused by soybean fungal pathogens.
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Affiliation(s)
- Jin Hwan Lee
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 305-343, Republic of Korea
| | - Seung-Ryul Hwang
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 305-343, Republic of Korea
| | - Yeon-Hee Lee
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 305-343, Republic of Korea
| | - Kyun Kim
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 305-343, Republic of Korea
| | - Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
| | - Yong Bok Lee
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea.
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19
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Xu L, Du B, Xu B. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China. Food Chem 2015; 174:202-13. [PMID: 25529671 DOI: 10.1016/j.foodchem.2014.11.014] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [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: 01/22/2014] [Revised: 10/05/2014] [Accepted: 11/03/2014] [Indexed: 11/16/2022]
Abstract
The objectives of this study are to systematically assess the bioactive substances and overall antioxidant capacities of commercially fermented soy products and to find the relationships between the presence of beneficial components in different types of soybean fermented products. The results show that phenolic profiles increased significantly after fermentation as compared with raw yellow soybeans. Among all the samples, the douchi and fermented black bean sauce had the highest detected antioxidant profiles. Even though the total isoflavone content was reduced in fermented soybean products (794.84 μg/g on average) as compared with raw yellow soybeans (3477.6 μg/g), there was an obvious trend of conversion of the glucoside form in raw soybeans into the aglycone-form isoflavones in the fermented soybean products. The highest daidzein and genistein values were found in the "Yangfan" black bean douchi, i.e. 860.3 μg/g and 1025.9 μg/g, respectively. The amounts of essential amino acids also were improved in most fermented soybean products. The douchi and black bean fermented products are recommended for consumption due to their abundant bioactive substances.
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Affiliation(s)
- Lu Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China
| | - Bin Du
- Analysis and Testing Center, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066600, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China.
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20
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Lutz JA, Kulshrestha M, Rogers DT, Littleton JM. A nicotinic receptor-mediated anti-inflammatory effect of the flavonoid rhamnetin in BV2 microglia. Fitoterapia 2014; 98:11-21. [PMID: 24972350 PMCID: PMC4171190 DOI: 10.1016/j.fitote.2014.06.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [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: 04/14/2014] [Revised: 06/13/2014] [Accepted: 06/17/2014] [Indexed: 11/26/2022]
Abstract
The alpha7 nicotinic acetylcholine receptor (nAChR) is a potential target in neuroinflammation. Screening a plant extract library identified Solidago nemoralis as containing methyl-quercetin derivatives that are relatively selective ligands for the alpha7 nAChR. Flavonoids are not known for this activity, so we screened a small library of pure flavonoids to confirm our findings. Some flavonoids, e.g. rhamnetin, displaced a selective alpha7 nAChR radioligand from rat brain membranes whereas similar structures e.g. sakuranetin, did not. To evaluate the contribution of this putative nAChR activity to the known anti-inflammatory properties of these flavonoids, we compared their effects on lipopolysaccharide induced release of inflammatory mediators from BV2 microglia. Both rhamnetin and sakuranetin reduced mediator release, but differed in potency (rhamnetin>sakuranetin) and the Hill slope of their concentration-response curves. For rhamnetin the Hill coefficient was >3.0 whereas for sakuranetin the coefficient was 1.0, suggesting that effects of rhamnetin are mediated through more than one mechanism, whereas sakuranetin has a single mechanism. nAChR antagonists decreased the Hill coefficient for rhamnetin toward unity, which suggests that a nAChR-mediated mechanism contributes cooperatively to its overall anti-inflammatory effect. In contrast nAChR antagonists had no effect on the potency or Hill coefficient for sakuranetin, but a concentration of nicotine (1μM) that had no effect alone, significantly increased the Hill coefficient of this flavonoid. In conclusion, the anti-inflammatory effects of rhamnetin benefit cooperatively from a nAChR-mediated mechanism. This action, together with potent free radical scavenging activity, suggests that flavonoids with alpha7 nAChR activity have therapeutic potential in neuroinflammatory conditions.
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Affiliation(s)
- Joseph A Lutz
- College of Pharmacy, Department of Pharmaceutical Sciences, University of Kentucky, 789 S. Limestone, Lexington, KY 40506-0596, USA
| | - Manish Kulshrestha
- College of Agriculture, Department of Biosystems & Agricultural Engineering, University of Kentucky, 1100 S. Limestone, Lexington, KY 40546-0091, USA
| | - Dennis T Rogers
- Naprogenix™, UK-AsTeCC, 145 Graham Avenue, Lexington, KY 40506-0286, USA
| | - John M Littleton
- College of Arts and Sciences, Department of Psychology, University of Kentucky, Kastle Hall, Lexington, KY 40506-0044, USA.
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