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Yang Y, Ye Z, Qin Y, Pathirana S, Araujo LD, Culley NJ, Kilmartin PA. Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes. Food Chem 2024; 447:138976. [PMID: 38492300 DOI: 10.1016/j.foodchem.2024.138976] [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: 01/24/2024] [Revised: 02/25/2024] [Accepted: 03/06/2024] [Indexed: 03/18/2024]
Abstract
This study examines the feasibility of replacing SO2 in a New Zealand Sauvignon Blanc wine with a green tea extract. The treatments included the control with no preservatives (C), the addition of green tea extract at 0.1 and 0.2 g/L (T1 and T2), and an SO2 treatment at 50 mg/L (T3). Five monomeric phenolic compounds were detected in the green tea extract used for the experiment, and their concentrations ranged in the order (-)-epigallocatechin gallate > (-)-epigallocatechin > (-)-epicatechin > (-)-epicatechin gallate > gallic acid. At the studied addition rates, these green tea-derived phenolic compounds contributed to ∼70% of the antioxidant capacity (ABTS), ∼71% of the total phenolic index (TPI), and ∼ 84% of tannin concentration (MCPT) of the extract dissolved in a model wine solution. Among wine treatments, T1 and T2 significantly increased the wine's colour absorbance at 420 nm, MCPT, gallic acid and total monomeric phenolic content. TPI and ABTS were significantly higher in wines with preservatives (i.e., T2 > T1 ≅ T3 > C, p < 0.05). These variations were observed both two weeks after the treatments and again after five months of wine aging. Additionally, an accelerated browning test and a quantitative sensory analysis of wine colour and mouthfeel attributes were performed after 5 months of wine aging. When exposed to excessive oxygen and high temperature (50 °C), T1 and T2 exhibited ∼29% and 24% higher browning capacity than the control, whereas T3 reduced the wine's browning capacity by ∼20%. Nonetheless, the results from sensory analysis did not show significant variations between the treatments. Thus, using green tea extract to replace SO2 at wine bottling appears to be a viable option, without inducing a negative impact on the perceptible colour and mouthfeel attributes of Sauvignon Blanc wine.
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Affiliation(s)
- Yi Yang
- Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand.
| | - Zhijing Ye
- School of Viticulture and Wine Science, The Eastern Institute of Technology, 501 Gloucester Street, Napier 4112, New Zealand
| | - Yunxuan Qin
- School of Viticulture and Wine Science, The Eastern Institute of Technology, 501 Gloucester Street, Napier 4112, New Zealand
| | - Sreeni Pathirana
- Food Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand
| | - Leandro Dias Araujo
- Department of Wine Food & Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Neill J Culley
- Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand
| | - Paul A Kilmartin
- Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand.
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2
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Piccolo V, Maisto M, Schiano E, Iannuzzo F, Keivani N, Manuela Rigano M, Santini A, Novellino E, Carlo Tenore G, Summa V. Phytochemical investigation and antioxidant properties of unripe tomato cultivars (Solanum lycopersicum L.). Food Chem 2024; 438:137863. [PMID: 37980871 DOI: 10.1016/j.foodchem.2023.137863] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 09/10/2023] [Accepted: 10/24/2023] [Indexed: 11/21/2023]
Abstract
Unripe tomatoes are among the main waste produced during tomato cultivation and processing. In this study, unripe tomatoes from seven different Italian cultivars have been investigated to evaluate their nutraceutical potential. Phytochemical investigation allowed shedding light on the identification of seventy-five bioactive compounds. The highest amount of polyphenolic and glycoalkaloids along with the high level of antioxidant activities was found in the Datterini tomatoes variety. The peculiarity of this variety is the high chlorogenic acid content, being ten times higher compared to the other cultivars examined. Moreover, the total α-tomatine amount has been found substantially higher (34.699 ± 1.101 mg/g dry weight) with respect to the other tomato varieties analyzed. Furthermore, the cultivars metabolomic profiles were investigated with the PCA approach. Based on Datterini cultivar's metabolomic profile, its waste-recovery could represent a good option for further added value products in pharmaceutical and nutraceutical areas with a high α-tomatine content.
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Affiliation(s)
- Vincenzo Piccolo
- Department of Pharmacy, School of Medicine and Surgery, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Maria Maisto
- Department of Pharmacy, School of Medicine and Surgery, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Elisabetta Schiano
- Department of Pharmacy, School of Medicine and Surgery, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Fortuna Iannuzzo
- Department of Pharmacy, School of Medicine and Surgery, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Niloufar Keivani
- Department of Pharmacy, School of Medicine and Surgery, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Maria Manuela Rigano
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università 100, 80055 Portici, Italy
| | - Antonello Santini
- Department of Pharmacy, School of Medicine and Surgery, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Ettore Novellino
- Department of Medicine and Surgery, University Cattolica del Sacro Cuore, Largo Francesco Vito, 00168 Roma, Italy
| | - Gian Carlo Tenore
- Department of Pharmacy, School of Medicine and Surgery, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Vincenzo Summa
- Department of Pharmacy, School of Medicine and Surgery, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy.
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3
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Meng L, Zhang C, Yu P. Treating cancer through modulating exosomal protein loading and function: The prospects of natural products and traditional Chinese medicine. Pharmacol Res 2024; 203:107179. [PMID: 38615876 DOI: 10.1016/j.phrs.2024.107179] [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] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 03/22/2024] [Accepted: 04/05/2024] [Indexed: 04/16/2024]
Abstract
Exosomes, small yet vital extracellular vesicles, play an integral role in intercellular communication. They transport critical components, such as proteins, lipid bilayers, DNA, RNA, and glycans, to target cells. These vesicles are crucial in modulating the extracellular matrix and orchestrating signal transduction processes. In oncology, exosomes are pivotal in tumor growth, metastasis, drug resistance, and immune modulation within the tumor microenvironment. Exosomal proteins, noted for their stability and specificity, have garnered widespread attention. This review delves into the mechanisms of exosomal protein loading and their impact on tumor development, with a focus on the regulatory effects of natural products and traditional Chinese medicine on exosomal protein loading and function. These insights not only offer new strategies and methodologies for cancer treatment but also provide scientific bases and directions for future clinical applications.
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Affiliation(s)
- Lulu Meng
- Jiangsu Key Laboratory of Bioactive Natural Product Research and State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, China
| | - Chao Zhang
- Jiangsu Key Laboratory of Bioactive Natural Product Research and State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, China.
| | - Pei Yu
- Jiangsu Key Laboratory of Bioactive Natural Product Research and State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, China.
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4
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Vilas-Franquesa A, Fryganas C, Casertano M, Montemurro M, Fogliano V. Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction. Food Chem 2024; 434:137515. [PMID: 37741240 DOI: 10.1016/j.foodchem.2023.137515] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/30/2023] [Accepted: 09/15/2023] [Indexed: 09/25/2023]
Abstract
This study aims at upcycling mango peels by a sequential application of enzymatic hydrolysis, using Viscozyme and Pectinex at 50 °C for 2 h; and fermentation, using L. plantarum and B. animalis at 48 h for 37 °C. The use of Viscozyme led to a considerable increase in the concentration of galacturonic and glucuronic acids in the unfermented samples (308.96 and 12.97 mg/100 ml higher than control, respectively), whereas the use of Pectinex resulted in higher oligosaccharide solubilization (5.3 % more than control). None of the enzymes influenced microbiological growth. The recovery of gallic acid aglycone increased 17-fold over the control when Pectinex and B. animalis were used. Similarly, the recovery of mangiferin aglycone increased by 60 % after fermentation by either bacteria. The results indicate that this sequential processing strategy might be utilized to extract phenolic aglycones and produce functional ingredients from mango peels.
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Affiliation(s)
- Arnau Vilas-Franquesa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
| | - Christos Fryganas
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Melania Casertano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Marco Montemurro
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy
| | - Vincenzo Fogliano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands
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5
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Chang X, Liang Y, Shi F, Guo T, Wang Y. Biochemistry behind firmness retention of jujube fruit by combined treatment of acidic electrolyzed water and high-voltage electrostatic field. Food Chem X 2023; 19:100812. [PMID: 37780323 PMCID: PMC10534160 DOI: 10.1016/j.fochx.2023.100812] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/11/2023] [Accepted: 07/24/2023] [Indexed: 10/03/2023] Open
Abstract
Harvested jujube (Zizyphus jujuba Mill) is prone to softening due to active metabolism. This study investigated the effects of acidic electrolyzed water (AEW), high-voltage electrostatic field (HVEF) and their combination (AEW + HVEF) on softening and associated cell wall degrading enzymes (CWDEs), cell membrane integrity and antioxidant system of 'Huping' jujube during storage at 0 ± 1 °C. The results indicated that fruit subjected to AEW + HVEF, AEW or HVEF treatments maintained firmness 15.7%, 10.7%, and 5.3% higher than that of untreated control fruit at the end of 90 days cool storage. Fruit treated with AEW + HVEF could better maintain cell membrane integrity and exhibit lower activities of CWDEs and higher antioxidant capacity than that treated with either AEW or HVEF. Correlation analysis suggested that inhibition of softening was associated with reduction of CWDEs activities, and maintenance of membrane integrity and antioxidant system.
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Affiliation(s)
- Xiaojie Chang
- College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
- Life Sciences Department, Yuncheng University, Yuncheng 044000, China
- Shanxi Center of Technology Innovation for High Value Added echelon Utilization of Premium Agro-Products, Yuncheng University, Yuncheng 044000, China
| | - Yueguang Liang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Fei Shi
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Tianjing Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Yu Wang
- College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
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6
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Schild K, Sönnichsen FD, Martin D, Garamus VM, Van der Goot AJ, Schwarz K, Keppler JK. Unraveling the effects of low protein-phenol binding affinity on the structural properties of beta-lactoglobulin. Food Chem 2023; 426:136496. [PMID: 37331143 DOI: 10.1016/j.foodchem.2023.136496] [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: 12/07/2022] [Revised: 05/12/2023] [Accepted: 05/28/2023] [Indexed: 06/20/2023]
Abstract
Non-covalent interactions of phenolics with proteins cannot always be readily identified, often leading to contradictory results described in the literature. This results in uncertainties as to what extent phenolics can be added to protein solutions (for example for bioactivity studies) without affecting the protein structure. Here, we clarify which tea phenolics (epigallocatechin gallate (EGCG), epicatechin and gallic acid) interact with the whey protein β-lactoglobulin by combining various state-of-the-art-methods. STD-NMR revealed that all rings of EGCG can interact with native β-lactoglobulin, indicating multidentate binding, as confirmed by the small angle X-ray scattering experiments. For epicatechin, unspecific interactions were found only at higher protein:epicatechin molar ratios and only with 1H NMR shift perturbation and FTIR. For gallic acid, none of the methods found evidence for an interaction with β-lactoglobulin. Thus, gallic acid and epicatechin can be added to native BLG, for example as antioxidants without causing modification within wide concentration ranges.
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Affiliation(s)
- Kerstin Schild
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; Institute of Human Nutrition and Food Science, Division of Food Technology, Heinrich-Hecht Platz 10, D-24118 Kiel, Christian-Albrechts-Universität Kiel, Germany.
| | - Frank D Sönnichsen
- Otto Diels Institute of Organic Chemistry. Otto-Hahn Platz 4, D-24098 Kiel, Christian-Albrechts-Universität Kiel, Germany.
| | - Dierk Martin
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut (MRI), Hermann Weigmann Strasse 1, 24103 Kiel, Germany.
| | - Vasil M Garamus
- Institute of Metallic Biomaterials, Helmholtz-Zentrum Hereon, Max-Planck-Straße 1, 21502 Geesthacht, Germany.
| | - Atze Jan Van der Goot
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Karin Schwarz
- Institute of Human Nutrition and Food Science, Division of Food Technology, Heinrich-Hecht Platz 10, D-24118 Kiel, Christian-Albrechts-Universität Kiel, Germany.
| | - Julia K Keppler
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
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7
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Tan J, Vincken JP, van Zadelhoff A, Hilgers R, Lin Z, de Bruijn WJC. Presence of free gallic acid and gallate moieties reduces auto-oxidative browning of epicatechin (EC) and epicatechin gallate (ECg). Food Chem 2023; 425:136446. [PMID: 37245463 DOI: 10.1016/j.foodchem.2023.136446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 05/10/2023] [Accepted: 05/21/2023] [Indexed: 05/30/2023]
Abstract
Auto-oxidation of flavan-3-ols leads to browning and consequently loss of product quality during storage of ready-to-drink (RTD) green tea. The mechanisms and products of auto-oxidation of galloylated catechins, the major flavan-3-ols in green tea, are still largely unknown. Therefore, we investigated auto-oxidation of epicatechin gallate (ECg) in aqueous model systems. Oxidation products tentatively identified based on MS included δ- or γ-type dehydrodicatechins (DhC2s) as the main contributors to browning. Additionally, various colourless products were detected, including epicatechin (EC) and gallic acid (GA) from degalloylation, ether-linked ε-type DhC2s, and 6 new coupling products of ECg and GA possessing a lactone interflavanic linkage. Supported by density function theory (DFT) calculations, we provide a mechanistic explanation on how presence of gallate moieties (D-ring) and GA affect the reaction pathway. Overall, presence of gallate moieties and GA resulted in a different product profile and less intense auto-oxidative browning of ECg compared to EC.
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Affiliation(s)
- Junfeng Tan
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China; Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Annemiek van Zadelhoff
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Roelant Hilgers
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Zhi Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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8
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Guler A. Effects of different maceration techniques on the colour, polyphenols and antioxidant capacity of grape juice. Food Chem 2023; 404:134603. [PMID: 36444021 DOI: 10.1016/j.foodchem.2022.134603] [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: 04/20/2022] [Revised: 10/10/2022] [Accepted: 10/11/2022] [Indexed: 11/07/2022]
Abstract
This study investigated the effects of different maceration techniques on the colour parameters, phenolic content and antioxidant activity of grape juice. Maceration techniques influenced colour parameters, and a* and Hue ranged from -0.77 to 0.55 and 60.90 to 104.40, respectively. The microwave and microwave and sonication combination increased the total monomeric anthocyanin, phenolic and flavonoid contents. Malvidin 3-O-glucoside increased more than twofold, and delphinidin 3-O-glucoside and cyanidin 3-O-glucoside increased one fold according to the enzymatic method in the microwave treatments. The microwave technique was the most effective technique for antioxidant capacity, but sonication, cold and thermosonication results were lower than enzymatic treatment. The microwave and microwave and sonication enhanced the polyphenols with strong antioxidant power, such as catechin from 0.87 to 37.40 and trans-resveratrol from 0.09 to 0.23 mg/100 g, by comparison with the enzymatic technique. The findings suggested these two techniques were the most effective techniques for maceration.
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Affiliation(s)
- Ali Guler
- Viticulture Research Institute, Manisa, Türkiye.
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9
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Zhang T, Wang H, Qi D, Xia L, Li L, Li X, Jiang S. Multifunctional colorimetric cellulose acetate membrane incorporated with Perilla frutescens (L.) Britt. anthocyanins and chamomile essential oil. Carbohydr Polym 2022; 278:118914. [PMID: 34973733 DOI: 10.1016/j.carbpol.2021.118914] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/26/2021] [Accepted: 11/14/2021] [Indexed: 12/30/2022]
Abstract
A colorimetric cellulose acetate (CA) membrane incorporated with Perilla frutescens (L.) Britt. anthocyanins (PFA) and chamomile essential oil (CO) is developed via electrospinning technique for food freshness monitoring and shelf-life extending. The moieties of PFA and CO are well-dispersed in fiber matrix by hydrogen bonds and their incorporation increases the fiber size but with no obvious influence on the fiber morphology at incorporation levels. The presence of CO enhances membrane hydrophobicity. The target membrane of CA-PFA6-CO15 (PFA6%, CO15%) has a wide color change range of pH 2-12 which is high sensitive and reversible towards external pH-stimuli. The membrane has good antibacterial activity against E. coli and S. aureus besides antioxidant activity. The release of bioactive moieties is predominantly controlled by Fickian diffusion. The target membrane can simultaneously monitor pork freshness in real-time and double the shelf-life at 25 °C, indicating its potential application in active and intelligent food packaging.
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Affiliation(s)
- Tingting Zhang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Hualin Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China.
| | - Dongxiu Qi
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Li Xia
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Linlin Li
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Xingjiang Li
- School of Food and Biological Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China
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10
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Cao QQ, Fu YQ, Wang JQ, Zhang L, Wang F, Yin JF, Xu YQ. Sensory and chemical characteristics of Tieguanyin oolong tea after roasting. Food Chem X 2021; 12:100178. [PMID: 34927052 PMCID: PMC8651997 DOI: 10.1016/j.fochx.2021.100178] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [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: 10/29/2021] [Revised: 11/28/2021] [Accepted: 12/01/2021] [Indexed: 11/26/2022] Open
Abstract
Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea to improve flavor attributes. To investigate the effects of the roasting on the flavor of Tieguanyin, the global metabolomics analysis on the non-volatile and volatile components were proceeded. The weakening of bitterness and astringency, caused by roasting, may be attributed to the decreasing of flavonoids glycosides and procyanidins, whereas the enhancing of sweet aftertaste to the increasing of gallic acid. Besides, l-theanine flavan-3-ols adducts (N-ehtyl-2-pyrrolidinone substituted flavan-3-ols) increased dramatically at 130 °C compared with 105 °C, with the reduction of l-theanine and flavan-3-ols. Meanwhile, high temperature hampered the volatiles' diversity and intensity, resulting from the lowering of floral volatiles, i.e., β-ionone, jasmine, and nerolidol, yet the nitrogen-containing heterocyclic compounds increased, e.g., pyrroles and pyrazines. The results can help to comprehensively understand the influences of roasting technology on the flavor and chemistry of oolong tea.
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Affiliation(s)
- Qing-Qing Cao
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yan-Qing Fu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jie-Qiong Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
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11
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Zhang R, Zhang Q, Zhu S, Liu B, Liu F, Xu Y. Mulberry leaf (Morus alba L.): A review of its potential influences in mechanisms of action on metabolic diseases. Pharmacol Res 2021; 175:106029. [PMID: 34896248 DOI: 10.1016/j.phrs.2021.106029] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 11/17/2021] [Accepted: 12/06/2021] [Indexed: 12/18/2022]
Abstract
The leaves of Morus alba L. (called Sangye in Chinese, ML), which belong to the genus Morus., are highly valuable edible plants in nutrients and nutraceuticals. In Asian countries including China, Japan and Korea, ML are widely used as functional foods including beverages, noodles and herbal tea because of its biological and nutritional value. Meanwhile, ML-derived products in the form of powders, extracts and capsules are widely consumed as dietary supplements for controlling blood glucose and sugar. Clinical studies showed that ML play an important role in the treatment of metabolic diseases including the diabetes, dyslipidemia, obesity, atherosclerosis and hypertension. People broadly use ML due to their nutritiousness, deliciousness, safety, and abundant active benefits. However, the systematic pharmacological mechanisms of ML on metabolic diseases have not been fully revealed. Therefore, in order to fully utilize and scale relevant products about ML, this review summarizes the up-to-date information about the ML and its constituents effecting on metabolic disease.
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Affiliation(s)
- Ruiyuan Zhang
- Pharmacy College of Chengdu University of Traditional Chinese Medicine, Chengdu 611137, People's Republic of China; State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, People's Republic of China
| | - Qian Zhang
- Pharmacy College of Chengdu University of Traditional Chinese Medicine, Chengdu 611137, People's Republic of China; State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, People's Republic of China
| | - Shun Zhu
- Pharmacy College of Chengdu University of Traditional Chinese Medicine, Chengdu 611137, People's Republic of China; State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, People's Republic of China
| | - Biyang Liu
- Pharmacy College of Chengdu University of Traditional Chinese Medicine, Chengdu 611137, People's Republic of China; State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, People's Republic of China
| | - Fang Liu
- Pharmacy College of Chengdu University of Traditional Chinese Medicine, Chengdu 611137, People's Republic of China; State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, People's Republic of China.
| | - Yao Xu
- Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu 610072, People's Republic of China.
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12
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Kamiloglu S, Ozdal T, Bakir S, Capanoglu E. Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition. Food Chem 2021; 374:131728. [PMID: 34891090 DOI: 10.1016/j.foodchem.2021.131728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 10/21/2021] [Accepted: 11/27/2021] [Indexed: 11/17/2022]
Abstract
In this study, terebinth coffee formulations were prepared with whole or skimmed milk with or without sugar/sweetener in order to study the matrix effect on the bioaccessibility of terebinth polyphenols. Quercetin glycosides and catechin were the major flavonoids identified in the terebinth formulations, whereas gallic, protocatechuic, syringic and ellagic acids were determined as the non-flavonoid compounds. The in vitro gastrointestinal digestion model results revealed that addition of whole milk to terebinth coffee increased the total bioaccessible flavonoids significantly (45%) (p < 0.05), whereas skim milk addition did not result in any significant change. Furthermore, antioxidant capacity results measured with CUPRAC assay showed that addition of milk alone or together with sugar/sweetener increases the bioaccessibility of terebinth coffee antioxidants (36-70%) (p < 0.05). Overall, terebinth coffee + whole milk + sugar formulation was found to contain the highest amount of bioaccessible flavonoid and non-flavonoid compounds (42.71-47.07 mg/100 g).
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Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey; Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey.
| | - Tugba Ozdal
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Okan University, 34959 Tuzla, Istanbul, Turkey.
| | - Sena Bakir
- Department of Gastronomy and Culinary Arts, Tourism Faculty, Recep Tayyip Erdogan University, 53400 Ardesen, Rize, Turkey.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
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13
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Herrera-Cazares LA, Luzardo-Ocampo I, Ramírez-Jiménez AK, Gutiérrez-Uribe JA, Campos-Vega R, Gaytán-Martínez M. Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity. Food Res Int 2021; 148:110591. [PMID: 34507736 DOI: 10.1016/j.foodres.2021.110591] [Citation(s) in RCA: 6] [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: 08/14/2020] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 12/11/2022]
Abstract
Extruded polyphenol-rich by-products like mango bagasse (MB) could be used to manufacture functional confections. However, few reports have assessed the extrusion impact on MB polyphenols within a food matrix. This research aimed to evaluate the impact of extrusion on the bioaccessibility, intestinal permeability, and antioxidant capacity of phenolic compounds (PC) from non-extruded and extruded MB-added confections (EMBC and MBC, respectively). The inhibition of 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl radicals and in silico approaches were used to evaluate the antioxidant capacity. MBC displayed the highest gastric bioaccessibility (%) of xanthones and flavonoids, whereas selective release of gallic acid, mangiferin, and quercetin glucoside was shown for EMBC. Lower PC' apparent permeability coefficients were found in EMBC compared to MB (0.11 to 0.44-fold change, p < 0.05). EMBC displayed the highest antioxidant capacity by the DPPH method for the non-digestible fraction, being mangiferin the highest in silico contributor (-4 kcal/mol). Our results showed that the extrusion process helps release selective phenolics from MBC, which increases their bioaccessibility and intestinal permeability.
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Affiliation(s)
- Luz Abril Herrera-Cazares
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Ivan Luzardo-Ocampo
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Aurea K Ramírez-Jiménez
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico
| | - Janet A Gutiérrez-Uribe
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico
| | - Rocio Campos-Vega
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Marcela Gaytán-Martínez
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro 76010, Mexico.
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14
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Hu S, He C, Li Y, Yu Z, Chen Y, Wang Y, Ni D. Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea. Food Res Int 2021; 147:110472. [PMID: 34399469 DOI: 10.1016/j.foodres.2021.110472] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/17/2021] [Accepted: 05/23/2021] [Indexed: 01/20/2023]
Abstract
Fungal community and non-volatile metabolites changes during the pile-fermentation are key factors to organoleptic qualities of dark green tea. However, the correlation between fungal succession and non-volatile compounds has never been satisfactorily explained. The purpose of the present study was to investigate fungal succession and its correlation with flavor compounds by multi-omics. Illumina Miseq sequencing of ITS1 region was conducted to analyze the fungal succession, a total of 78 OTUs which consisted of one phyla, nine classes, 15 orders, 26 families, 37 genera were identified, with Ascomycota as dominant phyla. Cluster analysis and non-metric multidimensional scaling of samples demonstrated the distribution of OTUs in multi-dimensional space, the pile-fermentation process of dark green tea can be divided into four periods according to the generated trajectory of fungal population, S0, S1-S3, S4-S5, and S6. Aspergillus is the dominant genus. Penicillium, Cyberlindnera, Debaryomyces, Candida, Thermomyces, Rasamsonia, Thermoascus, and Byssochlamys appear in different periods. three alkaloids, seven catechins, nine amino acids, five organic acids, five flavones and flavonoid glycosides were identified by UPLC-QTOF-MS/MS, and the contents were all decreasing. Caffeine, EGC, EGCG, L-theanine, kaempferitrin, L-phenylalanine, gallic acid, and myricetin-3-O-galactoside are important ingredients which contribute to the flavor of dark green tea. This study demonstrated the fungal succession, non-volatile flavor compounds and their relationships during pile-fermentation of dark green tea, and provides new insights into evaluating pivotal role of fungal succession in the manufacturing process of dark green tea.
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Affiliation(s)
- Shuai Hu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| | - Chang He
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| | - Yuchuan Li
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| | - Zhi Yu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| | - Yuqiong Chen
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| | - Yaomin Wang
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China.
| | - Dejiang Ni
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China.
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15
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Rocha S, Lucas M, Ribeiro D, Corvo ML, Fernandes E, Freitas M. Nano-based drug delivery systems used as vehicles to enhance polyphenols therapeutic effect for diabetes mellitus treatment. Pharmacol Res 2021; 169:105604. [PMID: 33845125 DOI: 10.1016/j.phrs.2021.105604] [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] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 03/25/2021] [Accepted: 04/06/2021] [Indexed: 02/06/2023]
Abstract
Diabetes mellitus is one of the biggest health emergencies of the 21st century worldwide, characterized by deficiency in insulin secretion and/or action, leading to hyperglycemia. Despite the currently available antidiabetic therapeutic options, 4.2 million people died in 2019 due to diabetes. Thus, new effective interventions are required. Polyphenols are plant secondary metabolites and have been recognized for their vast number of biological activities, including potential antidiabetic effects. However, the poor bioavailability and high metabolization of polyphenols restrict their biological effects in vivo. Nanotechnology is a promising area of research to improve the therapeutic effect of several compounds. Therefore, this review provides an overview of the literature about the utility of nano-based drug delivery systems as vehicles of polyphenols in diabetes treatment. It was possible to conclude that, in general, nano-based drug delivery systems can potentiate the beneficial antidiabetic properties of polyphenols, when compared with the free compounds, opening a new field of research in diabetology.
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Affiliation(s)
- Sónia Rocha
- LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Mariana Lucas
- LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Daniela Ribeiro
- LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - M Luísa Corvo
- Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, 1649-003 Lisboa, Portugal
| | - Eduarda Fernandes
- LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal.
| | - Marisa Freitas
- LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal.
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16
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Xiong X, Huang C, Wang F, Dong J, Zhang D, Jiang J, Feng Y, Wu B, Xie T, Cheng L. Qingxue jiedu formulation ameliorated DNFB-induced atopic dermatitis by inhibiting STAT3/MAPK/NF-κB signaling pathways. J Ethnopharmacol 2021; 270:113773. [PMID: 33388430 DOI: 10.1016/j.jep.2020.113773] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [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: 10/12/2020] [Revised: 12/17/2020] [Accepted: 12/24/2020] [Indexed: 06/12/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Qingxue jiedu Formulation (QF) is composed of two classic prescriptions which have been clinically used for more than 5 centuries and appropriately modified through basic theory of traditional Chinese medicine for treating various skin inflammation such as atopic dermatitis (AD), acute dermatitis and rash. Although QF possesses a prominent clinical therapeutic effect, seldom pharmacological studies on its anti-AD activity are conducted. AIM OF THE STUDY We used AD mice model to investigate the anti-AD activities of QF, as well as its underlying molecular mechanisms which involved signal transducer and activator of transcription 3 (STAT3), nuclear factor-kappa B (NF-κB) and mitogen-activated protein kinase (MAPK) signaling pathways. MATERIALS AND METHODS 2,4-dinitrofluorobenzene (DNFB)-induced AD mice were used to collect serum and skin tissues for consequential determination. The levels of various inflammatory factors [interleukin (IL)-12, Interferon (IFN)-γ, tumor necrosis factor (TNF)-α, IL-4, IL-6 and immunoglobulin E (IgE)] were determined by enzyme-linked immunosorbent assay (ELISA). Real-time polymerase chain reaction (RT-PCR) was contributed to detect the effects of relevant inflammatory factors on mRNA. The roles of STAT3, NF-κB and MAPK signaling pathways in AD response were analyzed by Western blotting (WB), and the thickening of mice dorsal skin and inflammatory cell infiltration were observed by hematoxylin and eosin (H&E) staining. RESULTS QF significantly reduced the skin thickening, inflammatory cell infiltration and other symptoms in AD mice. The levels of IL-12, TNF-α, IL-4, IL-6 and IgE were decreased, while IFN-γ was increased by QF in the ELISA analysis. QF lessened the levels of lL-6 and elevated IFN-γ on the mRNA level. In addition, WB analysis showed QF thoroughly inhibited the activation of NF-κB, STAT3 and phosphorylation of JAK1, JAK2, JAK3, while partially suppressed MAPK signaling pathways. CONCLUSIONS QF inhibited the activations of STAT3, MAPK and NF-κB signaling pathways and possessed a significant therapeutic effect on AD. Therefore, QF deserves our continuous attention and research as a prominent medicine for AD.
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Affiliation(s)
- Xin Xiong
- Department of Pharmacy, Wuhan No.1 Hospital, Wuhan Hospital of Traditional and Western Medicine, Wuhan, China.
| | - Chuanqi Huang
- Department of Pharmacy, Wuhan No.1 Hospital, Wuhan Hospital of Traditional and Western Medicine, Wuhan, China.
| | - Fuqian Wang
- Department of Pharmacy, Wuhan No.1 Hospital, Wuhan Hospital of Traditional and Western Medicine, Wuhan, China.
| | - Junli Dong
- Department of Pharmacy, Wuhan No.1 Hospital, Wuhan Hospital of Traditional and Western Medicine, Wuhan, China.
| | - Dan Zhang
- Department of Pharmacy, Wuhan No.1 Hospital, Wuhan Hospital of Traditional and Western Medicine, Wuhan, China.
| | - Jie Jiang
- Department of Pharmacy, Wuhan No.1 Hospital, Wuhan Hospital of Traditional and Western Medicine, Wuhan, China.
| | - Yan Feng
- Department of Pathology, Wuhan No.1 Hospital, Wuhan Hospital of Traditional and Western Medicine, Wuhan, China.
| | - Bin Wu
- Department of Transfusion Medicine, Wuhan No.1 Hospital, Wuhan Hospital of Traditional and Western Medicine, Wuhan, China.
| | - Tingting Xie
- School of Foreign Languages, Hubei University of Chinese Medicine, Wuhan, China.
| | - Lu Cheng
- Department of Pharmacy, Wuhan No.1 Hospital, Wuhan Hospital of Traditional and Western Medicine, Wuhan, China.
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17
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Wang XJ, Li YK, Song HC, Tao YS, Russo N. Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - Part I: Phenolic acids. Food Chem 2021; 341:128288. [PMID: 33039738 DOI: 10.1016/j.foodchem.2020.128288] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2019] [Revised: 07/07/2020] [Accepted: 09/29/2020] [Indexed: 12/19/2022]
Abstract
In this study, fermentations were performed using simulated grape juice supplemented with terpene glycosides (TGs), extracted from Vitis vinifera L. Meili, and phenolic acids (gallic acid or p-coumaric acid). Free terpenes were detected using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) every day during the fermentation, and the aromas of final wines were evaluated by panelists. Quantum mechanical (QM) calculations performed at density functional level of theory were used to uncover the structural and thermodynamic properties of the binding between phenolic acids and free terpenes (or TGs). Results showed that phenolic acids remarkably inhibited TG hydrolysis and free terpene volatilization, and affected wine aroma perception. QM calculations revealed that phenolic acids can bind to linalool and its glycoside spontaneously (ΔG < 0) via hydrogen bonding and dispersive forces. These findings indicate that the matrix effect of phenolic acids can effectively control the release and modulate the global feature of wine aromas.
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18
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Gholamian S, Nourani M, Bakhshi N. Formation and characterization of calcium alginate hydrogel beads filled with cumin seeds essential oil. Food Chem 2020; 338:128143. [PMID: 33091986 DOI: 10.1016/j.foodchem.2020.128143] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 12/22/2022]
Abstract
Preparation and characterization of novel encapsulation system based on calcium alginate hydrogels filled with cumin essential oil has been investigated. Firstly, the effect of sodium alginate concentration, CaCl2 level, hardening time, encapsulation and emulsion fabrication methods was studied on loading capacity of the hydrogels using a Resolution-V fractional factorial design (2 V5-1 FFD), followed by response surface methodology (RSM). At the optimum point, the in-vitro release of phenolic compounds in simulated gastric and intestinal mediums were 96.02 ± 0.96% and 10.65 ± 1.23% after 180 min, respectively. The Scanning electron microscopy (SEM) images demonstrated a relatively smooth surface with small pore size. Based on SEM images and Fourier-transform infrared spectrums, the cumin essential oil was encapsulated successfully in calcium alginate beads. Thus, calcium alginate hydrogel could be introduced as a promising carrier for encapsulating biochemical active compounds with favorable features.
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Affiliation(s)
- Setareh Gholamian
- Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Moloud Nourani
- Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
| | - Nafiseh Bakhshi
- Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
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Liu M, Wang J, Wang X, Xu J, Xie L, Hu H, Sun J, Yue T, Wang J. Aerogel doped by sulfur-functionalized graphene oxide with convenient separability for efficient patulin removal from apple juice. Food Chem 2021; 338:127785. [PMID: 32798825 DOI: 10.1016/j.foodchem.2020.127785] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/22/2020] [Accepted: 08/03/2020] [Indexed: 12/11/2022]
Abstract
Patulin (PAT) contaminant causes severe food safety issue throughout apple industry. Although adsorption is the feasible approach to remove PAT, the limited adsorption capacity and separation difficulty of most adsorbent is the major drawback that remains to be overcome. Here GO-SH doped aerogel was prepared and used for removal PAT from apple juice. The intrinsic porous of the aerogel and abundant active sites including -COOH, -NH2 and -SH offered the PAT adsorption capacity of 24.75 μg/mg that superior to most reported adsorbents. Furthermore, it could reduce 89 ± 1.23% PAT in real apple juice without juice quality deterioration and cytotoxicity. Importantly, the aerogel with good mechanical strength and structure stability could endure the complex juice solution so that there was no any residue after convenient separation of the aerogel, which proved that the proposed aerogel was a promising adsorbent to be applied to apple juice industry for PAT removal.
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20
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de Araújo FF, de Paulo Farias D, Neri-Numa IA, Pastore GM. Polyphenols and their applications: An approach in food chemistry and innovation potential. Food Chem 2020; 338:127535. [PMID: 32798817 DOI: 10.1016/j.foodchem.2020.127535] [Citation(s) in RCA: 180] [Impact Index Per Article: 45.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/04/2020] [Accepted: 07/06/2020] [Indexed: 12/20/2022]
Abstract
Polyphenols are compounds naturally present in fruits and vegetables that are gaining more and more attention due to their therapeutic effects and their potential technological applications. In this review, we intend to demonstrate the importance of some phenolic compounds, addressing their biological effects and potential for applications in various industrial fields. The intake of these compounds in appropriate concentrations can present promising effects in the prevention of diseases such as diabetes, obesity, Parkinson's, Alzheimer's, and others. They can also be used to improve the physicochemical properties of starch, in the preservation of foods, as natural dyes, prebiotic ingredients, hydrogels and nanocomplexes. In addition, these compounds have potential for innovation in the most diverse technological fields, including organic fine chemistry, basic materials chemistry, pharmaceuticals, food chemistry, chemical engineering, etc.
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Affiliation(s)
- Fábio Fernandes de Araújo
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil.
| | - David de Paulo Farias
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil.
| | - Iramaia Angélica Neri-Numa
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Glaucia Maria Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
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21
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Chen H, Yang J, Deng X, Lei Y, Xie S, Guo S, Ren R, Li J, Zhang Z, Xu T. Foliar-sprayed manganese sulfate improves flavonoid content in grape berry skin of Cabernet Sauvignon (Vitis vinifera L.) growing on alkaline soil and wine chromatic characteristics. Food Chem 2020; 314:126182. [PMID: 31968293 DOI: 10.1016/j.foodchem.2020.126182] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 12/06/2019] [Accepted: 01/08/2020] [Indexed: 12/25/2022]
Abstract
Flavonoids are key determinants of grape quality and wine color. Grapevines growing in alkaline soil are prone to manganese deficiency, which can decrease the contents of secondary metabolites, including flavonoids. We determined the effects of a foliar Mn treatment (MnSO4·H2O) of Cabernet Sauvignon grapevines (V. vinifera L.) growing in alkaline soil on the flavonoid contents in grape skin, and the quality of wine. The Mn treatments were applied in 2017 and 2018, and tended to increase the grape sugars, berry weight, and the contents of phenolic compounds from veraison until harvest. The Mn treatments increased the amounts of acetylated, methylated, and total anthocyanins, as well as the total flavonol contents in grape berry skin at harvest. The wines prepared from these grapes had a higher color intensity than those prepared from grapes from control vines. Foliar-applied MnSO4·H2O can promote flavonoid biosynthesis in grape berries, and improve the color of wine.
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Affiliation(s)
- Huangzhao Chen
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan 450046, China.
| | - Jun Yang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaoxu Deng
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan 450046, China
| | - Yujuan Lei
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Sha Xie
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Shuihuan Guo
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruihua Ren
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Junnan Li
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhengwen Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Tengfei Xu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China.
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22
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Xu Z, Meenu M, Xu B. Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D 2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear. Food Chem 2020; 309:125738. [PMID: 31706679 DOI: 10.1016/j.foodchem.2019.125738] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 10/16/2019] [Accepted: 10/17/2019] [Indexed: 12/12/2022]
Abstract
In the present study, the impact of ultraviolet (UV)-C treatment and ultrafine grinding on the conversion of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear was assessed. After exposure to UV-C, vitamin D2 contents of both the mushroom samples has increased significantly (p < 0.05). Whereas, ultrafine grinding along with UV-C treatment has a synergistic effect on bioconversion of ergosterol to vitamin D2 and this effect is more prominent in low dose UV-C irradiation groups (2 kJ/m2). Ultrafine grinding significantly (p < 0.05) improved the water holding capacity (WHC), water solubility index (WSI) and polysaccharide dissolution rate (PDR). However, UV-C treatment led to insignificant changes in the physiochemical properties of mushroom samples. A significant improvement was also observed in the antioxidant profiles especially tannin contents of mushrooms followed by the ultrafine grinding and UV-C treatment.
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Affiliation(s)
- Ziyun Xu
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Maninder Meenu
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China.
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da Silva LC, Souza MC, Sumere BR, Silva LGS, da Cunha DT, Barbero GF, Bezerra RMN, Rostagno MA. Simultaneous extraction and separation of bioactive compounds from apple pomace using pressurized liquids coupled on-line with solid-phase extraction. Food Chem 2020; 318:126450. [PMID: 32151921 DOI: 10.1016/j.foodchem.2020.126450] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 02/18/2020] [Accepted: 02/18/2020] [Indexed: 12/12/2022]
Abstract
The objective of this work was the development of an on-line extraction/fractionation method based on the coupling of pressurized liquid extraction and solid-phase extraction for the separation of phenolic compounds from apple pomace. Several variables of the process were evaluated, including the amount of water of the first stage (0-120 mL), temperature (60-80 °C), solid-phase extraction adsorbent (Sepra, Isolute, Strata X and Oasis) and activation/elution solvent (methanol and ethanol). The best results were observed with the adsorbent Sepra. The temperature had a small effect on recovery, but significant differences were observed for phlorizin and a quercetin derivative. Results indicate that ethanol can be used to replace methanol as an activation, extraction/elution solvent. While using mostly green solvents (water, ethanol, and a small amount of methanol that could be reused), the developed method produced higher or similar yields of acids (2.85 ± 0.19 mg/g) and flavonoids (0.97 ± 0.11 mg/g) than conventional methods.
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Affiliation(s)
- Laise C da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Mariana C Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Beatriz R Sumere
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Luiz G S Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Diogo T da Cunha
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Rosangela M N Bezerra
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil.
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil.
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24
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Jesus MS, Ballesteros LF, Pereira RN, Genisheva Z, Carvalho AC, Pereira-Wilson C, Teixeira JA, Domingues L. Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity. Food Chem 2020; 316:126298. [PMID: 32062230 DOI: 10.1016/j.foodchem.2020.126298] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 01/15/2020] [Accepted: 01/25/2020] [Indexed: 01/29/2023]
Abstract
Vine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (496.0 V/cm) or Intermediate electric field - IEF (840.0 V/cm). The tests were performed using 45% (v/v) ethanol-water extraction solution at 80 °C at different extraction times (20-90 min). The extract that stood out among the others concerning anticancer potential was the one obtained by OH when used, IEF, where the TPC was significantly higher than in the other extracts which correlated with higher antioxidant, antimicrobial and anti-proliferative activity on different tumor cell lines (HepG2, MDA-MB-231, MCF-7 and Caco2). Vine pruning OH extracts obtained using green solvents by an eco-friendly procedure were revealed as a source of compounds with relevant antioxidant and anticancer activity.
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25
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Oliveira-Alves SC, Pereira RS, Pereira AB, Ferreira A, Mecha E, Silva AB, Serra AT, Bronze MR. Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect. Food Res Int 2020; 131:109026. [PMID: 32247467 DOI: 10.1016/j.foodres.2020.109026] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 01/13/2020] [Accepted: 01/21/2020] [Indexed: 01/06/2023]
Abstract
This work aimed to contribute to the nutritional and functional characterization of roasted baru nuts, a seed widely consumed and produced in Brazil. Baru nut was characterized in terms of its nutritional value and volatile composition (SPME-GC-MS analysis). The ultrasound assisted extraction was used to extract free and bound phenolic compounds that were identified by LC-DAD-ESI-MS/MS method. Bioactivity assays were carried out to evaluate the antioxidant activity (ORAC and HOSC assay) and anticancer effect (inhibition of HT29 cell growth and targeting of cancer stemness) of baru nut extracts and phenolic compounds. Results showed that baru is a good source of protein and monounsaturated fatty acids, specifically oleic acid (47.20 g/100 g). The predominant volatile compounds are hexanal (71.18%) and 2,5-dimethyl-pyrazine (9.43%). The main phenolic compounds identified were gallic acid and its derivatives, such as gallic acid esters and gallotannins. Among all, gallic acid and methyl gallate seemed to be the main compounds responsible for the high antioxidant activity. The antiproliferative effect evaluated of baru extracts in HT29 cell line showed ability to impair cell growth in both monolayer and spheroid cultures and to reduce ALDH+ population. These results supply new information about the functional compounds presents in baru nut, which are important sources of natural antioxidants and antiproliferative compounds.
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Affiliation(s)
- Sheila C Oliveira-Alves
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal.
| | - Rafaela Sofia Pereira
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
| | - Ana Bárbara Pereira
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
| | - António Ferreira
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
| | - Elsa Mecha
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
| | - Andreia B Silva
- iMed.ULisboa, Faculdade de Farmácia da Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - Ana Teresa Serra
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Av. da República, 2780-157 Oeiras, Portugal
| | - Maria R Bronze
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; iMed.ULisboa, Faculdade de Farmácia da Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Av. da República, 2780-157 Oeiras, Portugal.
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26
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Almubayedh H, Ahmad R. Ethnopharmacology, phytochemistry, biological activities, and therapeutic applications of Cedrela serrata Royle: A mini review. J Ethnopharmacol 2020; 246:112206. [PMID: 31494199 PMCID: PMC7126226 DOI: 10.1016/j.jep.2019.112206] [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: 01/10/2019] [Revised: 08/28/2019] [Accepted: 08/28/2019] [Indexed: 05/16/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Cedrela serrata Royle (C. serrata) is a medicinal plant not only used for constructions but also an important conventional medicine for the treatment of various diseases such as; diabetes, jaundice, liver diseases, diarrhea, fever, chronic infantile dysentery, intestinal worms, hypertension, skin and blood diseases. AIMS This review article documents and critically assesses, for the first time; up to date categorized information about C. serrata including its reported pharmacological activities, cultural uses, active compounds, and botanical description. MATERIALS AND METHOD s: All provided information about C. serrata was collected using the electronic databases (e.g. Google Scholar, Web of Science, Scopus, PubMed, Science Direct and Springer Link), books (e.g. Trees of Pakistan and Herbalism, Phytochemistry, and Ethnopharmacology) and thesis. RESULTS Qualitative and quantitative phytochemical studies on C. serrata revealed the presence of important chemical constituents such as; flavonoids, phenolic acids, alkaloids, saponins, tannins, and cardiac glycosides. The phytochemicals showed various in vitro activities like antioxidant, anti-infective, antiglycation, cytotoxic activities. Major areas of research conducted on C. serrata are its antioxidant and anti-infective activities. Few historical uses of C. serrata are supported by modern in vitro pharmacological studies such as; antidiarrheal, antidiabetic, and leishmanicidal activity. CONCLUSION There were convincing evidence in in vitro studies supporting C. serrata antioxidant, anti-infective, anti-diabetic, anti-glycating, and cytotoxic activities. Nevertheless, all reported pharmacological activities were carried out in vitro and a gap in research i.e. preclinical and clinical investigation still exists. The authors emphasize the need for future in-depth research and clinical trials to investigate C. serrata pharmacological activity, clinical efficacy and safety. The potential chemical compounds with suggestive classes may need to be isolated and pharmacological activities must be established for these compounds. The plant has very limited information about pharmacological activities and the data available for supportive cultural uses needs proper validation.
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Affiliation(s)
- Hanine Almubayedh
- College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Rizwan Ahmad
- Natural Products and Alternative Medicines, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia.
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Sun X, Cheng X, Zhang J, Ju Y, Que Z, Liao X, Lao F, Fang Y, Ma T. Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns. Food Res Int 2019; 127:108704. [PMID: 31882093 DOI: 10.1016/j.foodres.2019.108704] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 09/17/2019] [Accepted: 09/21/2019] [Indexed: 01/02/2023]
Abstract
Effects of drinking amount and patterns of wine on the digestive characteristics and bioaccessibility of wine polyphenols under in vitro gastrointestinal digestion were investigated. Wine polyphenols released well during mouth and stomach digestion, and the release rates in the "serum-available" fraction, "colon-available" fraction, and after the colon were much lower. Red wine showed a higher biological activity than white wine, but white wine had a better bioaccessibility than red wine, especially under binge drinking. The bioaccessibility of most polyphenols decreased as the drinking amount increased, indicating that drinking larger volumes of wine did not increase the bioaccessibility of polyphenols. Additionally, the relevant biological activities did not increase as the drinking amount increased. Drinking after a meal showed significantly better results than drinking before a meal in most of the tests. Hence, in order to let wine polyphenols play its functional for human health, there still need a moderate consumption amount of wine and drinking after meal is better.
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Affiliation(s)
- Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China; Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xianghan Cheng
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Jingzheng Zhang
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Zhiluo Que
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Xiaojun Liao
- Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fei Lao
- Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
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28
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Luzardo-Ocampo I, Ramírez-Jiménez AK, Cabrera-Ramírez ÁH, Rodríguez-Castillo N, Campos-Vega R, Loarca-Piña G, Gaytán-Martínez M. Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties. Food Chem 2019; 309:125684. [PMID: 31699552 DOI: 10.1016/j.foodchem.2019.125684] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 01/28/2023]
Abstract
Sorghum (Sorghum bicolor L. Moench) has been sparsely used as human food due to certain anti-nutritional factors such as tannins that reduce its digestibility, although the grain is an important source of bioactive compounds such as phenolic compounds (PCs). This study aimed to assess the impact of cooking and alkaline cooking (nixtamalization) on the bioaccessibility and antioxidant capacity of PCs of two sorghum varieties (white/red). Nixtamalization was the most effective procedure for the reduction of tannins (74.3%). Gallic acid proved to be the most bioaccessible PC (6359 μg/g). The total phenolics and condensed tannins correlated with the antioxidant capacity (ABTS/DPPH; R2: 0.30-0.43, p < 0.05). These results confirm the potential of thermal procedures to significantly modify the bioaccessibility of sorghum compounds, enhancing their concentrations and reducing anti-nutritional factors (tannins) while improving their antioxidant capacity.
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Affiliation(s)
- Ivan Luzardo-Ocampo
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - Aurea K Ramírez-Jiménez
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL, Mexico
| | - Ángel H Cabrera-Ramírez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P.76090 Santiago de Querétaro, Querétaro, Mexico
| | - N Rodríguez-Castillo
- Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - Rocio Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - Guadalupe Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico.
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico.
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29
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Minnaar PP, du Plessis HW, Jolly NP, van der Rijst M, du Toit M. Non- Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine. Food Chem X 2019; 4:100070. [PMID: 31656955 PMCID: PMC6806450 DOI: 10.1016/j.fochx.2019.100070] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 10/08/2019] [Accepted: 10/08/2019] [Indexed: 12/30/2022]
Abstract
Syrah must was co-inoculated with mixed cultures of Saccharomyces + O. oeni/Lb. plantarum and Saccharomyces + non-Saccharomyces + O. oeni/Lb. plantarum to evaluate the effect on phenolics and sensory attributes. Reference wines were produced by S. cerevisiae. Malvidin-3-O-glucoside, flavan-3-ols, flavonols and phenolic acids were quantified using a RP-HPLC technique. Physicochemical characteristics and sensory attributes were measured. Total acidity and alcohol in mixed co-inoculations were different from reference wines. The concentration of l-malic acid was 7-times less in mixed co-inoculations. Mixed co-inoculations had ca. 1.3-times more malvidin-3-O-glucoside and phenolic acids than reference wines. Flavan-3-ols and flavonols were not different between mixed co-inoculations and reference wines. Acidity and astringency were least in mixed co-inoculations. Mouthfeel and bitterness least in S. cerevisiae wines. Tasters preferred mixed co-inoculated wines. Mixed co-inoculation is a strategy to contemplate for Syrah vinification but the modalities of inoculation need further investigation. Success depends on a suitable combination of yeast/bacteria and consideration of strain variation.
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Affiliation(s)
- P P Minnaar
- Agricultural Research Council, Private Bag X5026, Stellenbosch 7600, South Africa
| | - H W du Plessis
- Agricultural Research Council, Private Bag X5026, Stellenbosch 7600, South Africa
| | - N P Jolly
- Agricultural Research Council, Private Bag X5026, Stellenbosch 7600, South Africa
| | - M van der Rijst
- Agricultural Research Council, Biometry, Private Bag X5026, Stellenbosch 7600, South Africa
| | - M du Toit
- Institute for Wine Biotechnology & Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
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30
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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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31
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Liu M, Wang J, Wang X, Zhu W, Yao X, Su L, Sun J, Yue T, Wang J. Highly efficient and cost-effective removal of patulin from apple juice by surface engineering of diatomite with sulfur-functionalized graphene oxide. Food Chem 2019; 300:125111. [PMID: 31325752 DOI: 10.1016/j.foodchem.2019.125111] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [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: 04/15/2019] [Revised: 06/20/2019] [Accepted: 07/01/2019] [Indexed: 12/15/2022]
Abstract
Patulin (PAT) contamination of apple juice leads to a serious food safety issue. Developing an excellent adsorbent to efficiently remove PAT is more desirable. Herein, a cost-effective and efficient adsorbent (GO-SH/diatomite) with abundant active sites was successfully fabricated via surface engineering of diatomite with sulfur-functionalized graphene oxide (GO-SH) nanosheets, which exhibited excellent selective adsorption capacity toward PAT. The adsorption behavior, adsorption mechanism, stability and cytotoxicity were investigated by systematic studies. The adsorption results showed that its maximum adsorption capacity was 10.68 μg/mg. Moreover, attributed to the specific interaction between PAT and thiol group, more than 90% of PAT was removed from apple juice without any juice quality deterioration. Importantly, the risk of food safety issue of apple juice caused by residual GO-SH/diatomite was negligible due to the properties of easy removal and excellent biocompatibility, which guaranteed its potential application in apple juice industry for PAT removal.
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Affiliation(s)
- Manshun Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaolin Yao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Lihong Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jing Sun
- Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, Qinghai, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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García-Hernández C, Rojo-Rubio R, Olmedo-Juárez A, Zamilpa A, Mendoza de Gives P, Antonio-Romo IA, Aguilar-Marcelino L, Arece-García J, Tapia-Maruri D, González-Cortazar M. Galloyl derivatives from Caesalpinia coriaria exhibit in vitro ovicidal activity against cattle gastrointestinal parasitic nematodes. Exp Parasitol 2019; 200:16-23. [PMID: 30914262 DOI: 10.1016/j.exppara.2019.03.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 01/08/2019] [Accepted: 03/21/2019] [Indexed: 11/25/2022]
Abstract
Gastrointestinal nematodes (GIN) are responsible for enormous economic losses worldwide. The use of anthelmintic drugs reduces the parasitic burden in ruminants. However, the excessive use of these drugs triggers anthelmintic resistance in these parasites, which leads to a worrisome inefficacy of most of the commercially available antiparasitic drugs. Caesalpinia coriaria is an arboreal legume possessing medical properties, although the antiparasitic potential of this plant against animal parasitic nematodes has not yet been studied. The aim of this study was to assess the in vitro ovicidal activity of a hydro-alcoholic extract (HA-E) from C. coriaria fruits against GIN and to identify the compounds responsible for this activity through an egg hatch inhibition (EHI) assay. GIN eggs obtained from cattle faeces were used in bio-guided assays. The HA-E was subjected to a liquid-liquid extraction using water and ethyl acetate to obtain two fractions, an organic fraction (EtOAc-F, 27% yield) and an aqueous (Aq-F, 73% yield) fraction. The chromatographic fractionation of the EtOAc-F (2 gr) was performed on a glass column packed with silica gel and eluted with dichloromethane/methanol with 10% ascending polarity. The bioactive compounds were analysed using high-performance liquid chromatography (HPLC) with UV detection, nuclear magnetic resonance (NMR) spectroscopy and mass spectroscopy (MS). The HA-E extract and the EtOAc-F showed ovicidal activity at a LC50 of 0.92 and 0.16 mg/mL, respectively. A concentration-dependant effect was observed in both treatments. Chromatographic fractionation of the EtOAc-F, allowed for the isolation and characterisation of three important compounds: methyl gallate (1), gallic acid (2) and an unidentified compound (UC). The bioactive molecules (2 and UC) displayed an ovicidal activity close to 100% at 1 mg/mL concentration. The results of this work show that gallic acid (2) isolated from C. coriaria fruits is responsible for its ovicidal activity. The use of Caesalpinia coriaria could be explored in future studies as an environmentally-friendly alternative for the control of GIN in ruminants.
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Affiliation(s)
- C García-Hernández
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Centro Nacional de Investigación Disciplinaria en Parasitología Veterinaria, Carr. Fed. Cuernavaca-Cuautla No. 8534, Jiutepec, Morelos, Mexico; Centro Universitario UAEM Temascaltepec, Universidad Autónoma Del Estado de México, Km 67.5 Carr. Fed. Toluca-Tejupilco, Temascaltepec, México, Mexico
| | - R Rojo-Rubio
- Centro Universitario UAEM Temascaltepec, Universidad Autónoma Del Estado de México, Km 67.5 Carr. Fed. Toluca-Tejupilco, Temascaltepec, México, Mexico
| | - A Olmedo-Juárez
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Centro Nacional de Investigación Disciplinaria en Parasitología Veterinaria, Carr. Fed. Cuernavaca-Cuautla No. 8534, Jiutepec, Morelos, Mexico.
| | - A Zamilpa
- Instituto Mexicano Del Seguro Social, Centro de Investigación Biomédica Del Sur, Argentina No. 1, Centro, Xochitepec, Morelos, 62790, Mexico
| | - P Mendoza de Gives
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Centro Nacional de Investigación Disciplinaria en Parasitología Veterinaria, Carr. Fed. Cuernavaca-Cuautla No. 8534, Jiutepec, Morelos, Mexico
| | - I A Antonio-Romo
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Centro Nacional de Investigación Disciplinaria en Parasitología Veterinaria, Carr. Fed. Cuernavaca-Cuautla No. 8534, Jiutepec, Morelos, Mexico
| | - L Aguilar-Marcelino
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Centro Nacional de Investigación Disciplinaria en Parasitología Veterinaria, Carr. Fed. Cuernavaca-Cuautla No. 8534, Jiutepec, Morelos, Mexico
| | - J Arece-García
- Estación Experimental de Pastos y Forrajes Indio Hatuey, Universidad de Matanzas. Central España Republicana, CP 44280, Matanzas, Cuba
| | - D Tapia-Maruri
- Departamento de Biotecnología, Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional. Carretera Yautepec-Jojutla Km 6, Calle CEPROBI N°8, Col. San Isidro, Yautepec, Morelos, CP 62731, Mexico
| | - M González-Cortazar
- Instituto Mexicano Del Seguro Social, Centro de Investigación Biomédica Del Sur, Argentina No. 1, Centro, Xochitepec, Morelos, 62790, Mexico.
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de Araújo FF, Neri-Numa IA, de Paulo Farias D, da Cunha GRMC, Pastore GM. Wild Brazilian species of Eugenia genera (Myrtaceae) as an innovation hotspot for food and pharmacological purposes. Food Res Int 2019; 121:57-72. [PMID: 31108783 DOI: 10.1016/j.foodres.2019.03.018] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 02/22/2019] [Accepted: 03/09/2019] [Indexed: 12/25/2022]
Abstract
The Myrtaceae is one of the most common plant families in Brazil, including >1000 species of native fruit spread from North to South, where around 50% of all species are endemic to the Atlantic Rain Forest Biome. Most Brazilian species belong to Eugenia, Campomanesia, Psidium and Myrciaria genera. In general, they are characterized by the presence of leaves opposite, simple, entire, with pellucid glands containing ethereal oils and produces berry-like, fleshy fruits with a wide diversity of beneficial characteristics. Several parts of these plants are widely used in regional folk medicine as an astringent, anti-inflammatory, antihypertensive, to treat gastrointestinal disorders, and so on. Some species have already been studied and most of their metabolic effects are attributed to the presence of polyphenols, carotenoids as well as sesquiterpenes and monoterpenes. In addition, the Myrtaceae family has great economic potential, because of the sensory characteristics which encourages their commercial exploitation plus the presence of phytochemicals which play an important role in managing several degenerative chronic diseases besides representing a hotspot of technological innovation for food, cosmetic and pharmaceutical purposes. In this context, this review discusses about the importance of some Eugenia genera representatives such as Eugenia uniflora, Eugenia stipitata, Eugenia brasiliensis, Eugenia pyriformis and Eugenia dysenterica, emphasizing its profile of bioactive compounds as well as the knowledge of the nutritional and functional fruit potential, providing information for further studies aiming to stimulate the cultivation of Brazilian wild berries, for consumption and new food ingredients.
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Affiliation(s)
| | | | - David de Paulo Farias
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil
| | | | - Glaucia Maria Pastore
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil
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Olarewaju OO, Magwaza LS, Nieuwoudt H, Poblete-Echeverría C, Fawole OA, Tesfay SZ, Opara UL. Model development for non-destructive determination of rind biochemical properties of 'Marsh' grapefruit using visible to near-infrared spectroscopy and chemometrics. Spectrochim Acta A Mol Biomol Spectrosc 2019; 209:62-69. [PMID: 30359850 DOI: 10.1016/j.saa.2018.10.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Accepted: 10/14/2018] [Indexed: 06/08/2023]
Abstract
Rind biochemical properties play major roles in defence mechanisms against the incidence of rind physiological disorders of citrus fruit during cold storage. Hence, multivariate calibration models were developed to rapidly and non-destructively determine rind biochemical properties of citrus fruit from visible to near-infrared (Vis/NIR) spectra acquired by Vis/NIR spectroscopy using partial least square regression algorithm. To achieve optimum models for determination of each rind biochemical property, several mathematical pre-processing methods were explored, including no pre-treatment. However, special emphases were given to the best model statistics in terms of coefficient of determination (R2) and residual predictive deviation (RPD). Models were performed by critical examination of different wavelength ranges (visible, near-infrared and full regions) and combinations of fruit harvested from different production regions and acquired before (week 0) and after (week 9) cold storage. Results obtained showed excellent models for determining parameters such as sucrose (R2 = 0.99 and RPD = 11.42), total flavonoids (R2 = 0.99 and RPD = 12.37), and chlorophyll b (R2 = 0.97 and RPD = 5.67). This study reported the first application of Vis/NIR and chemometrics in determining the rind biochemical properties of 'Marsh' grapefruit rapidly and non-destructively.
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Affiliation(s)
- Olaoluwa Omoniyi Olarewaju
- Discipline of Crop and Horticultural Sciences, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, 3209, Pietermaritzburg, South Africa
| | - Lembe Samukelo Magwaza
- Discipline of Crop and Horticultural Sciences, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, 3209, Pietermaritzburg, South Africa.
| | - Helene Nieuwoudt
- Institute for Wine Biotechnology and Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Carlos Poblete-Echeverría
- Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Samson Zeray Tesfay
- Discipline of Crop and Horticultural Sciences, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, 3209, Pietermaritzburg, South Africa
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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Nooreen Z, Bushra U, Bawankule DU, Shanker K, Ahmad A, Tandon S. Standardization and xanthine oxidase inhibitory potential of Zanthoxylum armatum fruits. J Ethnopharmacol 2019; 230:1-8. [PMID: 30342965 DOI: 10.1016/j.jep.2018.10.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 07/10/2018] [Accepted: 10/12/2018] [Indexed: 06/08/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Tejovati (Zanthoxylum armatum DC; Family- Rutaceae) popularly known as toothache tree is widely distributed in sub-tropical Himalaya region. Traditionally, The Southeast Asian population of Indo-Nepal origin uses it to treat asthma, gout, pain, and inflammation. The Ayurvedic action of the plant includes the balancing of Vata-Kapha in the body. Which lead to various ailments related to the circulation of blood and water, digestion, immunity, and skin. Therefore, in-vitro xanthine oxidase (XO) inhibition potential of the extract could be worth to explore prospect in the prevention/treatment of gouty affections of the joints and other diseases. AIM OF STUDY Anti-inflammatory and antioxidant potential of Z. armatum fruit (ZAF) has been reported. To date, no scientific study to validate the claim for gout treatment/management has been attempted so far. The present study deals with the xanthine oxidase inhibitory potential of a various extract of ZAF and marker-based high-performance liquid chromatography (HPLC) standardization of most active fraction. MATERIALS AND METHODS Liquid-liquid partioning of crude methanol extract of the ZAF followed by repeated column chromatography of most active fraction has resulted in the isolation of seven compounds. Five distinct groups of compounds were isolated, purified, and identified. We have investigated the therapeutic action of ZAF in the management of gout through in-vitro assay of XO, a key enzyme involved in gout pathogenesis. RESULTS Phytochemical investigation of ZAF has resulted in the isolation of seven compounds of diverse nature. It is noteworthy to mention that out of seven, five compounds have shown the xanthine oxidase inhibitory action. The ethyl acetate fraction was most potent to inhibit XO. The XO inhibitory activity (IC50 values) of isolated marker chemical was ranging from 5.62 to 41.21 µM. Three compounds viz. acetyl phenyl acetate (ZA-2), prudomestin (ZA-6), and tambulin (ZA-7) showed the most potent XO inhibitory activity (IC50 ≈ 6 µM) comparable with a positive control (Allopurinol, IC50, 3.38 µM). This is the first validated HPLC-PDA method for simultaneous analysis and accurate quantification of seven compounds (phenolic acid, acetyl phenyl acetate, xylopyranoside, diphenyl ether and three flavones) in ZAF as well as their distribution in other tissues of the plant. CONCLUSION Most potent three chemicals (ZA-2, 6 and 7) could be considered as bioactive to ensure the robust quality of the enriched fraction of ZAF with defined XO inhibition potential. Therefore, either single purified component or their enriched fraction could be a better choice for the management of gout than the crude extract of ZAF. Developed HPLC method is suitable for quality assurance analysis and process control of ZAF derived product intended for gout management. XO inhibitory potential exhibited by the characterized compounds validate the traditional use of this ZAF for the treatment of gout. Further, a detailed study is required to assess the effect of ZAF chemicals on serum uric acid and mechanism of XO inhibition.
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Affiliation(s)
- Zulfa Nooreen
- Process Chemistry and Technology Department, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow 226015, India
| | - Umme Bushra
- Analytical Chemistry Department, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow 226015, India
| | - Dnyaneshwar U Bawankule
- Molecular Bioprospection Department, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow 226015, India
| | - Karuna Shanker
- Analytical Chemistry Department, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow 226015, India.
| | - Ateeque Ahmad
- Process Chemistry and Technology Department, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow 226015, India
| | - Sudeep Tandon
- Process Chemistry and Technology Department, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow 226015, India
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Orsavová J, Hlaváčová I, Mlček J, Snopek L, Mišurcová L. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. Food Chem 2019; 284:323-33. [PMID: 30744864 DOI: 10.1016/j.foodchem.2019.01.072] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 01/09/2019] [Accepted: 01/11/2019] [Indexed: 01/14/2023]
Abstract
Berries of four gooseberry (Ribes uva-crispa L.) cultivars of Invicta, Rixanta, Karat and Black Negus and five currant (Ribes L.) cultivars of NS 11, Focus, Ben Gairn, Otelo and Viola were evaluated as potential sources of bioactive compounds with extraordinary antioxidant activity. Their total phenolic, flavonoid and anthocyanin contents were determined in the range of 3.52-30.77 g GA.kg-1, 2.83-17.35 g RE.kg-1 and 0.03-186.12 mg COG.100 g-1, respectively. Furthermore, quantification of phenolic compounds and vitamins was established by high-performance liquid chromatography-diode array detection. Flavonoids were the most abundant phenolic substances in the range of 345.0-3726.5 mg.kg-1. Ascorbic acid and vitamin E were established in the amounts of 6.2-14.04 g.kg-1 and 0.43-12.85 mg.kg-1, respectively. Considering all analyzed factors and antioxidant activities determined by various methods (DPPH, ACW and ACL), red gooseberry Black Negus and black currant Otelo were the most significant cultivars.
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Meini MR, Cabezudo I, Boschetti CE, Romanini D. Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process. Food Chem 2019; 283:257-264. [PMID: 30722869 DOI: 10.1016/j.foodchem.2019.01.037] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [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: 08/02/2018] [Revised: 12/07/2018] [Accepted: 01/04/2019] [Indexed: 12/01/2022]
Abstract
Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. Here we performed a screening of the factors affecting the aqueous enzymatic extraction of phenolic compounds from Syrah grape pomace, including the following independent variables: temperature, pH, pectinase, cellulase and tannase; and a subsequent optimization through response surface methodology. At the optimal region, the enzymatic treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by up to 80%, reducing the incubation time and enzyme doses in respect to previous studies. We found that tannase raises the antioxidant capacity of the extract by the liberation of gallic acid, while cellulose favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. We also tested the procedure in different grape pomace varieties, verifying its wide applicability.
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Affiliation(s)
- María-Rocío Meini
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Área Biofísica, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
| | - Ignacio Cabezudo
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina.
| | - Carlos E Boschetti
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
| | - Diana Romanini
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
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Yuan S, Zhang Y, Liu J, Zhao Y, Tan L, Liu J, Wang Q, Zhang H. Structure-affinity relationship of the binding of phenolic acids and their derivatives to bovine serum albumin. Food Chem 2018; 278:77-83. [PMID: 30583441 DOI: 10.1016/j.foodchem.2018.11.060] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [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: 08/14/2018] [Revised: 11/07/2018] [Accepted: 11/10/2018] [Indexed: 11/28/2022]
Abstract
Phenolic acids perform biological effects which are largely influenced by their binding to serum albumin. Therefore, investigating structure-affinity relationship of binding between phenolic acids and serum albumin is important. In this study, 114 phenolic acids and their derivatives, sharing the benzoic acid core with different substituents groups, were selected to investigate structure-affinity relationships with bovine serum albumin. The binding constants were obtained through fluorescence quenching, and a comprehensive mathematical model with inner-filter effect correction was applied. The results showed that the hydroxy group at the 2-position led to stronger binding affinity, while it had a negative influence at the 4-position. Substituting hydroxy groups with methoxy groups at 4-position and with methyl groups at 3-position both strengthened the binding affinity, respectively. Hydrogen bonding was one of the key binding forces for this binding interaction. Our findings provide a fundamental insight on the binding mechanism of phenolic acids to bovine serum albumin.
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Affiliation(s)
- Sujing Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Yunyue Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, PR China.
| | - Jiaxin Liu
- Department of Statistics, University of Illinois at Urbana-Champaign, Urbana 61801, IL, United States
| | - Yu Zhao
- Department of Food Science, Pennsylvania State University, University Park 16802, PA, United States
| | - Libo Tan
- Department of Human Nutrition & Hospitality Management, The University of Alabama, Tuscaloosa 35487, AL, United States.
| | - Jingwen Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, PR China
| | - Qingyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, PR China
| | - Hao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, PR China.
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Cao QQ, Zou C, Zhang YH, Du QZ, Yin JF, Shi J, Xue S, Xu YQ. Improving the taste of autumn green tea with tannase. Food Chem 2019; 277:432-7. [PMID: 30502167 DOI: 10.1016/j.foodchem.2018.10.146] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 10/23/2018] [Accepted: 10/31/2018] [Indexed: 11/23/2022]
Abstract
Green tea processed from autumn leaves is more bitter and astringent than that from spring leaves, mainly due to gallated catechins. The present study aimed to improve the taste of autumn green tea and green tea infusion by using tannase to treat tea leaves and tea infusion. The results showed that, after hydrolysis, the sweet aftertaste and overall acceptability improved, and the ratio of gallated catechins decreased, as did the bitterness and astringency of the autumn green tea. The pH value was significantly correlated with the concentrations of gallated catechins (r = 0.930, p < 0.01), non-gallated catechins (r = -0.893, p < 0.01), and gallic acid (r = 0.915, p < 0.01), as well as with the intensities of bitterness, astringency, and sweet aftertaste during hydrolysis. Gallic acid contributed to the sweet aftertaste of green tea infusion. These results will help to improve autumn green tea products with tannase.
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Gentile C, Di Gregorio E, Di Stefano V, Mannino G, Perrone A, Avellone G, Sortino G, Inglese P, Farina V. Food quality and nutraceutical value of nine cultivars of mango (Mangifera indica L.) fruits grown in Mediterranean subtropical environment. Food Chem 2018; 277:471-479. [PMID: 30502173 DOI: 10.1016/j.foodchem.2018.10.109] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 10/21/2018] [Accepted: 10/22/2018] [Indexed: 12/16/2022]
Abstract
Mango (Mangifera indica L.) quality is strongly influenced by genotype but individuating the most appropriate harvesting time is essential to obtain high quality fruits. In this trial we studied the influences of the ripening stage at harvest (mature-ripe or green-ripe) on quality of ready to eat mango fruits from nine cultivars (Carrie, Keitt, Glenn, Manzanillo, Maya, Rosa, Osteen, Tommy Atkins and Kensington Pride) grown in the Mediterranean subtropical climate through physicochemical, nutraceutical, and sensory analysis. Our results show a large variability among the different observed genotypes and in dependence of the ripening stage at harvest. With the exception of Rosa, mature-ripe fruits are well-colored, sweet and aromatic, and better suited for short supply chains. On the other hand, post-harvest ripened fruits are firmer, frequently (Carrie, Glenn, Keitt, Manzanillo, Maya) possess interesting nutraceutical value and, in the case of Glenn, Maya, Osteen, and Kensington Pride, they can reach market standard quality.
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Affiliation(s)
- Carla Gentile
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Emanuela Di Gregorio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Vita Di Stefano
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Giuseppe Mannino
- Department of Life Sciences and Systems Biology, Innovation Centre, University of Turin, Via Quarello 15/A, Turin 10135, Italy
| | - Anna Perrone
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Giuseppe Avellone
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Giuseppe Sortino
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Paolo Inglese
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
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Feng C, Wang B, Zhao A, Wei L, Shao Y, Wang Y, Cao B, Zhang F. Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp. Food Chem 2018; 277:238-245. [PMID: 30502140 DOI: 10.1016/j.foodchem.2018.10.104] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 10/18/2018] [Accepted: 10/22/2018] [Indexed: 01/19/2023]
Abstract
This study aimed to evaluate the effects of the added jujube pulp on the quality characteristics and antioxidant activities of goat milk yogurt (GMY) during 28 days of refrigerated storage. Four GMY formulations were prepared, each varying in the added jujube pulp amount (Y0: not containing jujube pulp; YJ3, YJ6, YJ9: containing 3, 6, 9 g of jujube pulp per 100 g GMY, respectively). There was no significant differences in the viable counts, pH values and titratable acidities of all formulations during the storage. All formulations showed the viable counts all above 106 CFU/mL over the assessed storage period. However, YJ3 exhibited the desirable hardness, adhesiveness and water holding capacity. Moreover, the addition of jujube pulp weakened greatly the goaty flavor, improving the sensory acceptance, and increased the antioxidant activities of GMY. Therefore, GMY containing jujube pulp is optional for developing a novel goat dairy product with high added values.
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Affiliation(s)
- Cuijiao Feng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China.
| | - Aiqing Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Lusha Wei
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Yuyu Shao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Yin Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Binyun Cao
- College of Animal Science and Technology, Northwest A&F University, Yangling, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China.
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42
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Ryu D, Koh E. Application of response surface methodology to acidified water extraction of black soybeans for improving anthocyanin content, total phenols content and antioxidant activity. Food Chem 2018; 261:260-266. [PMID: 29739592 DOI: 10.1016/j.foodchem.2018.04.061] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [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: 12/01/2017] [Revised: 04/13/2018] [Accepted: 04/17/2018] [Indexed: 12/31/2022]
Abstract
Acidified water extraction of total anthocyanin content, total phenol content and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging activity from black soybeans (Glycine max [L.] Merr. Cheongja4ho) was optimized using response surface methodology (RSM). A five-level, three-factor central composite design was employed to optimize the conditions for the maximum yields of these three components using19 different experiments. The HCl concentration (0.3-0.5%), solid-liquid ratio (1/30-1/50 g/mL) and extraction temperature (30-50 °C) significantly affected three components. The optimized conditions were HCl concentration of 0.359%, solid-liquid ratio of 1/54.2 g/mL and extraction temperature of 56.8 °C for total anthocyanin content (136.68 mg/100 g), total phenol content (1197.09 mg/100 g) and ABTS+ scavenging activity (211.65 mg/100 g). These experimental values fit well with the predicted values. Among three anthocyanins found in the black soybean extracts, cyanidin-3-O-glucoside was the major one (65-73% of the total), followed by petunidin-3-O-glucoside (17-23%) and delphinidin-3-O-glucoside (10-12%).
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Affiliation(s)
- Dayeon Ryu
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University, Seoul 01797, Republic of Korea
| | - Eunmi Koh
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University, Seoul 01797, Republic of Korea.
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43
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Liu M, Wang J, Yang Q, Hu N, Zhang W, Zhu W, Wang R, Suo Y, Wang J. Patulin removal from apple juice using a novel cysteine-functionalized metal-organic framework adsorbent. Food Chem 2018; 270:1-9. [PMID: 30174021 DOI: 10.1016/j.foodchem.2018.07.072] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 07/11/2018] [Accepted: 07/11/2018] [Indexed: 12/14/2022]
Abstract
Patulin (PAT) is one of the most common toxic contaminants of apple juice, which causes severe food safety issues throughout the apple industry. In order to remove PAT efficiently, a metal-organic framework-based adsorbent (UiO-66(NH2)@Au-Cys) was successfully synthesized and used for PAT removal from juice-pH simulation solution and real apple juice. Batch adsorption experiments were systematically performed to study the adsorption behavior for PAT. The results showed that adsorption process could be well described by the Pseudo-second order model and Freundlich isotherm model. The maximum adsorption capacity (4.38 µg/mg) was 10 times higher than the microbe-based biosorbents. Thermodynamic investigation demonstrated that adsorption process was spontaneous and endothermic. Furthermore, no marked cytotoxicity on NIH 3T3 cell lines was observed when the concentration of the adsorbent was lower than 10 μg/mL. Therefore, UiO-66(NH2)@Au-Cys is a potential adsorbent for PAT removal from apple juice with little quality changes.
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Affiliation(s)
- Manshun Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Qingfeng Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Na Hu
- Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Qinghai 810008, China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Rong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yourui Suo
- Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Qinghai 810008, China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Esua OJ, Chin NL, Yusof YA, Sukor R. Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage. Food Chem 2018; 270:113-122. [PMID: 30174024 DOI: 10.1016/j.foodchem.2018.07.031] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
Abstract
The effects of a novel technology utilizing a simultaneous combination of Ultraviolet-C radiation and ultrasound energy postharvest treatment on tomato bioactive compounds during 28 days' storage period was investigated by varying Ultraviolet-C radiation intensities of 639.37 or 897.16 µW/cm2 at a constant ultrasound intensity of 13.87 W/L from a 40 kHz-1 kW transducer. A minimal treatment time of 240 s at Ultraviolet-C dosage of 2.15 kJ/m2 was observed to provoke a considerable increase in bioactive compounds content, proportionated to treatment time. Although treatment led to temperature increase in the system reaching 39.33 °C due to heat generation by ultrasonic cavitation, the extractability and biosynthesis of phytochemicals were enhanced resulting in 90%, 30%, 60%, 20%, and 36% increases in lycopene, total phenols, vitamin C, hydrophilic and lipophilic antioxidant activities respectively. Results present the potential use of the combined non-thermal technologies as post-harvest treatment to improve bioactive compounds and antioxidant activity during storage.
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Affiliation(s)
- Okon Johnson Esua
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom 520101, Nigeria.
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - Rashidah Sukor
- Department of Food Science, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
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Jiao Y, Kilmartin PA, Fan M, Quek SY. Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC. Food Chem 2018; 268:77-85. [PMID: 30064806 DOI: 10.1016/j.foodchem.2018.06.046] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 06/07/2018] [Accepted: 06/09/2018] [Indexed: 01/27/2023]
Abstract
The phenolics profile of two new kiwifruit cultivars, Zespri® SunGold and Zespri® Sweet Green, were characterized and quantified for the first time using cyclic voltammetry, an electrochemical method, combined with HPLC. Results from the cyclic voltammetry revealed high correlations with those obtained from the spectrophotometry and HPLC methods, providing evidence to support the application of cyclic voltammetry as a rapid method in determining the phenolic profile and reducing power of kiwifruit extracts. Catechol-containing phenolics were identified as the major phenolic sub-class in the skins while flavonoids and phenolic acids were abundant in flesh of the tested cultivars. Epicatechin was the predominant phenolic compound and contributor to antioxidant capacity in all samples. Results also showed that SunGold and Sweet Green (both flesh and skin) exhibited significantly higher phenolic contents and antioxidant activities comparing with the well-established commercial 'Hayward' cultivar, indicating their commercial value and potential applications in food and nutraceuticals.
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Ruta LL, Popa CV, Nicolau I, Farcasanu IC. Epigallocatechin-3-O-gallate, the main green tea component, is toxic to Saccharomyces cerevisiae cells lacking the Fet3/Ftr1. Food Chem 2018; 266:292-298. [PMID: 30381188 DOI: 10.1016/j.foodchem.2018.06.029] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 05/18/2018] [Accepted: 06/06/2018] [Indexed: 11/16/2022]
Abstract
Epigallocatechin-3-O-gallate (EGCG), the main green tea component, is intensively studied for its anti-oxidant, anti-inflammatory, anti-microbial and anti-cancer effects. In the present study, a screen on a Saccharomyces cerevisiae gene deletion library was performed to identify conditions under which EGCG had deleterious rather than beneficial effects. Two genes were identified whose deletion resulted in sensitivity to EGCG: FET3 and FTR1, encoding the components of the Fet3/Ftr1 high-affinity iron uptake system, also involved in Cu(I)/Cu(II) balance on the surface of yeast cells. The presence of EGCG in the growth medium induced the production of Cu(I), with deleterious effects on fet3Δ and ftr1Δ cells. Additionally, when combined, physiological surpluses of Cu(II) and EGCG acted in synergy not only against fet3Δ and ftr1Δ, but also against wild type cells, by generating surplus Cu(I) in the growth medium. The results imply that caution should be taken when combining EGCG-rich beverages/nutraceuticals with copper-rich foods.
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Affiliation(s)
- Lavinia L Ruta
- University of Bucharest, Faculty of Chemistry, Department of Organic Chemistry, Biochemistry and Catalysis, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| | - Claudia V Popa
- University of Bucharest, Faculty of Chemistry, Department of Organic Chemistry, Biochemistry and Catalysis, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| | - Ioana Nicolau
- University of Bucharest, Faculty of Chemistry, Department of Organic Chemistry, Biochemistry and Catalysis, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| | - Ileana C Farcasanu
- University of Bucharest, Faculty of Chemistry, Department of Organic Chemistry, Biochemistry and Catalysis, Sos. Panduri 90-92, 050663 Bucharest, Romania.
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Budaraju S, Mallikarjunan K, Annor G, Schoenfuss T, Raun R. Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets. Food Chem 2018; 266:31-37. [PMID: 30381191 DOI: 10.1016/j.foodchem.2018.05.110] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 05/23/2018] [Accepted: 05/24/2018] [Indexed: 12/20/2022]
Abstract
In this study, barley malt rootlets (BMR) were subjected to five different pre-treatments (steaming (220 °C), roasting (60 °C), autoclaving (121 °C), microwaving (160-800 W, 30-120 s) and enzyme treatment). Total phenolic content (TPC) and antioxidant activity of the BMR extracts were evaluated for both free and bound phenolics. The free phenolic content for non-treated extract was 1.8 mg/g of dry weight of BMR with 17.5% of antioxidant activity. Among the pre-treatments, autoclaving exhibited the highest values for free phenolics of 3.8 mg/g of dry weight of BMR and 71.6% of antioxidant activity. Pre-treatments did not show any effect on bound phenolic content, but increased antioxidant activity. The highest %DPPH activity for bound phenolics was observed for microwave treatment (160 W, 120 s) with 49.9%. Overall, pre-treatments significantly increased the free phenolic content of BMR phenolic extracts. Additional research is necessary to understand the phenolic profile and the thermal interactions of bound phenolic extracts.
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Affiliation(s)
- Sravanthi Budaraju
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
| | - Kumar Mallikarjunan
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
| | - George Annor
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
| | - Tonya Schoenfuss
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
| | - Roger Raun
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN 55108, USA
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48
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Vázquez-Sánchez K, Martinez-Saez N, Rebollo-Hernanz M, Del Castillo MD, Gaytán-Martínez M, Campos-Vega R. In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds. Food Chem 2018; 261:253-259. [PMID: 29739591 DOI: 10.1016/j.foodchem.2018.04.064] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [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: 12/08/2017] [Revised: 03/22/2018] [Accepted: 04/17/2018] [Indexed: 11/30/2022]
Abstract
Antioxidant dietary fiber extracted from spent coffee grounds (FSCG) was evaluated as a potential functional food ingredient when incorporated in a food model (biscuits), and digested in vitro under simulated human gastrointestinal conditions. FSCG added to biscuits increased its total dietary fiber, antioxidant capacity after in vitro digestion, bioaccessibility of phenolic compounds (gallic acid and catechin) and amino acids. Furthermore, advanced glycation end products (AGEs), involved in chronic diseases, decreased up to 6-folds in the biscuits containing FSCG when compared with the traditional biscuit. The digestible fraction of biscuits containing the highest amount of FSCG (5 g) displayed the higher inhibiting α-glucosidase activity, correlating with the bioaccessibility of ascorbic acid and catechin. Our study seems to indicate that anti-diabetic compounds may be released in the small intestine during FSCG digestion, where biscuits containing FSCG may be able to beneficially regulate sugar metabolism thereby helping in producing foods friendly for diabetes.
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Affiliation(s)
- Kenia Vázquez-Sánchez
- Programa en Alimentos del Centro de la Republica (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Qro 76010, Mexico
| | - Nuria Martinez-Saez
- Institute of Food Science Research (CIAL, CSIC-UAM), Food Bioscience Group, Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Miguel Rebollo-Hernanz
- Institute of Food Science Research (CIAL, CSIC-UAM), Food Bioscience Group, Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Maria Dolores Del Castillo
- Institute of Food Science Research (CIAL, CSIC-UAM), Food Bioscience Group, Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Marcela Gaytán-Martínez
- Programa en Alimentos del Centro de la Republica (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Qro 76010, Mexico
| | - Rocio Campos-Vega
- Programa en Alimentos del Centro de la Republica (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Qro 76010, Mexico.
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Luzardo-Ocampo I, Campos-Vega R, Cuellar-Nuñez ML, Vázquez-Landaverde PA, Mojica L, Acosta-Gallegos JA, Loarca-Piña G. Fermented non-digestible fraction from combined nixtamalized corn (Zea mays L.)/cooked common bean (Phaseolus vulgaris L.) chips modulate anti-inflammatory markers on RAW 264.7 macrophages. Food Chem 2018; 259:7-17. [PMID: 29680064 DOI: 10.1016/j.foodchem.2018.03.096] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 02/20/2018] [Accepted: 03/21/2018] [Indexed: 01/20/2023]
Abstract
Chronic non-communicable diseases (NCDs) are low-level inflammation processes affected by several factors including diet. It has been reported that mixed whole grain and legume consumption, e.g. corn and common bean, might be a beneficial combination due to its content of bioactive compounds. A considerable amount would be retained in the non-digestible fraction (NDF), reaching the colon, where microbiota produce short-chain fatty acids (SCFAs) and phenolic compounds (PC) with known anti-inflammatory effect. The aim of this study was to estimate the anti-inflammatory potential of fermented-NDF of corn-bean chips (FNDFC) in RAW 264.7 macrophages. After 24 h, FNDFC produced SCFAs (0.156-0.222 mmol/l), inhibited nitric oxide production > 80% and H2O2 > 30%, up-regulated anti-inflammatory cytokines (I-TAC, TIMP-1) > 2-fold, and produced angiostatic and protective factors against vascular/tissue damage, and amelioration of tumor necrosis factor signalling and inflammatory bowel disease. These results confirm the anti-inflammatory potential derived from healthy corn-bean chips.
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Affiliation(s)
- I Luzardo-Ocampo
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Queretaro, Queretaro, Mexico
| | - R Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Queretaro, Queretaro, Mexico
| | - M L Cuellar-Nuñez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Queretaro, Queretaro, Mexico
| | - P A Vázquez-Landaverde
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del Instituto Politécnico Nacional, Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, 76090 Santiago de Queretaro, Queretaro, Mexico
| | - L Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C., CIATEJ, 44270 Guadalajara, Mexico
| | - J A Acosta-Gallegos
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP) Campo Experimental Bajío, Apartado Postal 112, 38010 Celaya, Guanajuato, Mexico
| | - G Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Queretaro, Queretaro, Mexico.
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50
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Pereira GA, Arruda HS, de Morais DR, Eberlin MN, Pastore GM. Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit. Food Res Int 2018; 108:264-73. [PMID: 29735056 DOI: 10.1016/j.foodres.2018.03.046] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 03/13/2018] [Accepted: 03/15/2018] [Indexed: 12/24/2022]
Abstract
Soluble carbohydrates, volatile and phenolic compounds from calabura fruit as well as its antioxidant activity were assessed. The low amount of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) and similar amount of glucose and fructose allow us to classify the calabura berry as low-FODMAPs. The terpenes β-Farnesene and dendrolasin identified by SPME-GC-MS were the major volatile components. UHPLC-MS/MS analysis revelled gallic acid (5325 μg/g dw) and cyanidin-3-O-glucoside (171 μg/g dw) as the main phenolic compounds, followed by gentisic acid, gallocatechin, caffeic acid and protocatechuic acid. In addition, gallic acid was found mainly in esterified (2883 μg/g dw) and insoluble-bound (2272 μg/g dw) forms. Free and glycosylated forms showed however the highest antioxidant activity due to occurrence of flavonoids (0.28-27 μg/g dw) in these fractions, such as catechin, gallocatechin, epigallocatechin, naringenin, and quercetin. These findings clearly suggest that calabura is a berry with low energy value and attractive colour and flavour that may contribute to the intake of several bioactive compounds with antioxidant activity. Furthermore, this berry have great potential for use in the food industry and as functional food.
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