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Melanoidins from coffee and bread differently influence energy intake: A randomized controlled trial of food intake and gut-brain axis response. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104063] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Cross-Sectional Study on the Association between Dietary Non-Enzymatic Antioxidant Capacity and Serum Liver Enzymes: The Furukawa Nutrition and Health Study. Nutrients 2020; 12:nu12072051. [PMID: 32664291 PMCID: PMC7400899 DOI: 10.3390/nu12072051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 07/03/2020] [Accepted: 07/07/2020] [Indexed: 11/17/2022] Open
Abstract
We examined the association of dietary non-enzymatic antioxidant capacity (NEAC) in overall diet, and separately from foods and beverages, with serum liver enzymes in a Japanese working population. This cross-sectional study was conducted among 1791 employees aged 18–69 years, who underwent a comprehensive health checkup in 2012–2013. A brief validated self-administered diet-history questionnaire was used for dietary assessment, and dietary NEAC intake was determined from databases of NEAC values, obtained using ferric reducing-antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. The dietary NEAC intake was calculated by multiplying the estimated NEAC values by the amounts consumed and summing the resulting values. A multiple-regression analysis was performed to explore the association between dietary NEAC intake and the serum levels of liver enzymes (aspartate aminotransferase (AST), alanine aminotransferase (ALT), and gamma-glutamyltransferase (GGT)), after adjustment for confounding factors. No significant associations were found between overall dietary NEAC intake and AST (FRAP, p for trend = 0.97; ORAC, p = 0.72), ALT (FRAP, p = 0.73; ORAC, p = 0.92), and GGT (FRAP, p = 0.96; ORAC, p = 0.19) levels. Food-derived, but not beverage-derived, NEAC intake was inversely associated with serum GGT levels (FRAP, p for trend = 0.001; ORAC, p = 0.02), particularly among older participants and those with high serum ferritin concentrations. The results imply that overall dietary NEAC intake is not associated with liver dysfunction, and that the NEAC values from foods may be inversely associated with serum GGT levels.
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Mohammadi M, Khodarahmi M, Kahroba H, Farhangi MA, Vajdi M. The interaction between dietary Non-Enzymatic Antioxidant Capacity (NEAC) with variants of Melanocortin-4 receptor (MC4R) 18q21.23-rs17782313 locus on hypothalamic hormones and cardio-metabolic risk factors in obese individuals from Iran. Nutr Neurosci 2020; 23:824-837. [PMID: 32558632 DOI: 10.1080/1028415x.2020.1780738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Background: In the current study, we aimed to evaluate the interaction between dietary Non-Enzymatic Antioxidant Capacity (NEAC) and rs17782313 polymorphism on hypothalamic hormones and cardio-metabolic risk factors. Methods: A total of 287 subjects (aged 20-50 years, 147 males and 140 females) enrolled in the cross-sectional study. Dietary NEAC was assessed using databases of NEAC measurements compiled from outcomes for three different analyses: oxygen radical absorbance capacity (ORAC), ferric reducing-antioxidant power (FRAP), and total radical-trapping antioxidant parameter (TRAP) and genotyping for the near MC4R rs17782313 was carried out by Polymerase chain reaction-restriction fragments length polymorphism (PCR-RFLP) method. Results: The significant interactions were found between adherence to the dietary NEAC and MC4R rs17782313 in relation to high-density lipoprotein-cholesterol (HDL-C), glucose, α-melanocyte stimulating hormone (α-MSH), insulin and quantitative insulin sensitivity check index (QUICKI) (P Interaction = 0.03, 0.01, 0.04, 0.04 and 0.04, respectively). In homozygous subjects for the minor allele, the serum insulin level and QUICKI in participants with the highest adherence to TRAP were significantly higher than those with the lowest adherence (p < 0.001). There was a significant inverse association between high ORAC score and risk of metabolic syndrome even after adjusting for potential confounders (OR: 0.33; 95%CI:0.13-0.81) and also a significant inverse association between high NEAC (ORAC, FRAP and TRAP assays) score and high triglyceride (TG) level was found in obese adults. Conclusion: In conclusion, our study found for the first time that the NEAC significantly interacts with the rs17782313 genotypes to influence several metabolic risk factors in obesity.
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Affiliation(s)
| | - Mahdieh Khodarahmi
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Houman Kahroba
- Molecular Medicine Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Mahdi Vajdi
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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Soy consumption and incidence of gestational diabetes mellitus: the Japan Environment and Children's Study. Eur J Nutr 2020; 60:897-904. [PMID: 32506178 DOI: 10.1007/s00394-020-02294-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Accepted: 05/21/2020] [Indexed: 01/19/2023]
Abstract
BACKGROUND Intervention studies have shown that isoflavone treatment improved glucose metabolism, indicating that soy intake may have a potential role in diabetes prevention. OBJECTIVES We aimed to investigate the prospective association of soy isoflavone and soy food intakes with incidence of gestational diabetes mellitus (GDM) in a birth cohort study. METHODS We recruited 97,454 pregnant women (median gestational age 12 weeks) between January 2011 and March 2014. Dietary intakes during the 12 months preceding study enrollment were assessed by a semi-quantitative food frequency questionnaire. The relative risks of GDM associated with soy isoflavone and soy food intakes were obtained by Poisson regression. Demographic information, histories of diseases, socioeconomic status, lifestyles, and dietary habits, obtained by a self-administrated questionnaire, were used for covariate adjustments. RESULTS We identified 1904 cases of GDM (2.2%) among 84,948 women. Compared with those in the lowest quintile of soy isoflavone intake, women in the highest quintile were found to have experienced a significantly lower risk of GDM (multivariate relative risk = 0.82; 95% confidence interval: 0.70, 0.95; P for trend = 0.05). Similar results were observed for genistein and daidzein. Regarding soy foods, intakes of miso soup and natto were inversely associated with GDM incidence (both P for trend ≤ 0.01), whereas the association for tofu intake appeared to be nonlinear (P for trend = 0.74). CONCLUSIONS Higher intakes of miso soup and natto before and during early pregnancy, compared with lower intakes, may be associated with a lower incidence of GDM.
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Ohata M, Zhou L, Yada Y, Yokoyama I, Arihara K. 2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2 H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human. Biosci Biotechnol Biochem 2020; 84:1894-1902. [PMID: 32498601 DOI: 10.1080/09168451.2020.1775066] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
This study investigated the effect of the odors generated by the glycine/glucose Maillard reaction and the potent odorants 2,3-dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) on the human mood and integrative physiological activity. The score of certain subjective moods, especially anger-hostility, and tension-anxiety were decreased significantly after inhalation of the Maillard reaction sample and DMHF, and fatigue-inertia mood was also significantly decreased by DMHF, suggesting a sedative effect of these odors on mood, while 3DP had no effect. Miosis rate and fingertip temperature increased significantly following inhalation of the odor from the Maillard reaction sample and both potent odorants, suggesting that the parasympathetic nervous system dominates through suppression of the sympathetic activity. The physiological relaxing effect of these odors was also confirmed by decreased flicker frequency value and decreased oxyhemoglobin in the prefrontal cortex.
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Affiliation(s)
- Motoko Ohata
- Department of Food Bioscience & Biotechnology, Nihon University , Fujisawa, Kanagawa, Japan
| | - Lanxi Zhou
- Department of Animal Science, School of Veterinary Medicine, Kitasato University , Towada, Aomori, Japan
| | - Yukihiro Yada
- School of Integrative and Global Majors, University of Tsukuba , Tsukuba, Ibaraki, Japan
| | - Issei Yokoyama
- Department of Animal Science, School of Veterinary Medicine, Kitasato University , Towada, Aomori, Japan
| | - Keizo Arihara
- Department of Animal Science, School of Veterinary Medicine, Kitasato University , Towada, Aomori, Japan
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Hantikainen E, Löf M, Grotta A, Trolle Lagerros Y, Serafini M, Bellocco R, Weiderpass E. Dietary non-enzymatic antioxidant capacity and risk of stroke: The Swedish Women's Lifestyle and Health Cohort. Nutrition 2020; 73:110723. [PMID: 32135416 DOI: 10.1016/j.nut.2020.110723] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 11/30/2019] [Accepted: 01/01/2020] [Indexed: 11/15/2022]
Abstract
OBJECTIVE Consumption of antioxidant-rich foods has been associated with a reduced risk for stroke. However, antioxidant supplementation is not recommended owing to controversial findings reported in clinical trials. The aim of this study was to better understand the effect of dietary antioxidants by investigating the effect of dietary non-enzymatic antioxidant capacity (NEAC), reflecting the antioxidant potential of the whole diet, on the risk for stroke. METHODS In the Women's Lifestyle and Health Cohort, 45 882 women 30 to 49 y of age and free from cardiovascular diseases were followed through record linkages from 1991 to 2012. Dietary NEAC was assessed by a validated food frequency questionnaire collected at baseline and categorized into quintiles. Multivariable Cox proportional hazard regression models were fitted to estimate hazard ratios with 95% confidence intervals for overall stroke and ischemic and hemorrhagic stroke separately. RESULTS During a mean follow-up time of 20.2 y, we detected 871 incidence cases of stroke (516 ischemic, 296 hemorrhagic, and 59 unspecified strokes). After adjusting for potential confounders, we did not find any association between dietary NEAC and stroke, either overall, or ischemic or hemorrhagic stroke (Ptrend > 0.05). CONCLUSION Higher dietary NEAC was not associated with any type of stroke in young and middle-aged Swedish women.
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Affiliation(s)
- Essi Hantikainen
- Department of Statistics and Quantitative Methods, University of Milano-Bicocca, Milan, Italy
| | - Marie Löf
- Department of Biosciences and Nutrition, Karolinska Institutet, Huddinge, Sweden
| | - Alessandra Grotta
- Department of Public Health Sciences, Stockholm University, Stockholm, Sweden; Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden
| | - Ylva Trolle Lagerros
- Obesity Center, Academic Specialist Center, Stockholm Health Services, Stockholm, Sweden; Department of Medicine, Clinical Epidemiology Unit T2, Karolinska University Hospital, Stockholm, Sweden
| | - Mauro Serafini
- Functional Food and Metabolic Stress Prevention Laboratory, Faculty of BioSciences and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Rino Bellocco
- Department of Statistics and Quantitative Methods, University of Milano-Bicocca, Milan, Italy; Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden
| | - Elisabete Weiderpass
- International Agency for Research on Cancer (IARC), World Health Organization (WHO), Lyon, France.
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Dietary antioxidants, non-enzymatic antioxidant capacity and the risk of osteoarthritis in the Swedish National March Cohort. Eur J Nutr 2020; 60:169-178. [PMID: 32242259 DOI: 10.1007/s00394-020-02239-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Accepted: 03/25/2020] [Indexed: 01/10/2023]
Abstract
PURPOSE Oxidative stress might play an important role in the development of osteoarthritis, but not much is known about the effect of antioxidants on osteoarthritis risk. We, therefore, aimed to investigate the effect of dietary vitamin C, E, beta-carotene, and non-enzymatic antioxidant capacity (NEAC), which measures overall antioxidant activity from the diet, on the risk of osteoarthritis. METHODS For this study 43,865 men and women from the Swedish National March Cohort (SNMC) were followed for up to 19 years. We computed dietary intake of vitamin C, E and beta-carotene using information from a Food Frequency Questionnaire (FFQ). To estimate dietary NEAC we combined the information from the FFQ with food item-specific antioxidant capacity values from an antioxidant food database. Cases of osteoarthritis were identified through the Swedish National Patient Registers. We categorized all exposure variables into sex-specific quartiles and used multivariable-adjusted Cox proportional hazards regression models to estimate hazard ratios (HRs) with 95% confidence intervals (95% CIs). RESULTS In total, we observed 5976 cases of OA during 469,148 person-years of follow-up. After adjusting for potential confounders, we did not find any association between vitamin C, beta-carotene and NEAC (p-values for trend > 0.5), but a positive association was found with higher dietary vitamin E intake (HR Q4 vs Q1: 1.11; 95% CI 1.02-1.21; p for trend = 0.01) and the risk of OA. CONCLUSION Our findings do not provide evidence for dietary antioxidants to protect from the development of OA, and a higher dietary vitamin E intake might even increase the risk.
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Hu B, Li L, Hu Y, Zhao D, Li Y, Yang M, Jia A, Chen S, Li B, Zhang X. Development of a novel Maillard reaction-based time-temperature indicator for monitoring the fluorescent AGE content in reheated foods. RSC Adv 2020; 10:10402-10410. [PMID: 35492920 PMCID: PMC9050394 DOI: 10.1039/d0ra01440k] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Accepted: 03/03/2020] [Indexed: 11/23/2022] Open
Abstract
Dietary advanced glycation end products (AGEs) are formed via the Maillard reaction in foods, especially in reheated foods, and can cause chronic diseases. In this study, a series of Maillard reaction-based time-temperature indicators (TTIs: TTI-1, TTI-2, and TTI-3) were developed with lysine and xylose for monitoring the dynamic formation of fluorescent AGEs in reheated foods. The discoloration kinetics of Maillard reaction-based TTIs and the dynamics of fluorescent AGE formation were explored. Formulas were derived to illustrate the relationship of the color change in the TTIs with time and temperature. The activation energies (E a values) for generating the TTIs were 96.17, 87.98, and 83.55 kJ mol-1, respectively. TTI-1 was the optimal indicator for instant soy milk powder because it showed the lowest activation energy difference in this study. The results show that this series of Maillard reaction-based TTIs can be used to monitor the AGE contents in various reheated foods.
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Affiliation(s)
- Bei Hu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology Guangzhou 510640 China +86-20-8711-3252
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology Guangzhou 510640 China +86-20-8711-3252
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology College Road 1 Dongguan 523808 China
| | - Yi Hu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology Guangzhou 510640 China +86-20-8711-3252
| | - Di Zhao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology Guangzhou 510640 China +86-20-8711-3252
| | - Yuting Li
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology College Road 1 Dongguan 523808 China
| | - Mingquan Yang
- Guangdong MeiWeiXian Flavoring Foods Ltd. Co. Zhongshan 528437 China
| | - Aijuan Jia
- Guangdong MeiWeiXian Flavoring Foods Ltd. Co. Zhongshan 528437 China
| | - Sui Chen
- Guangdong MeiWeiXian Flavoring Foods Ltd. Co. Zhongshan 528437 China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology Guangzhou 510640 China +86-20-8711-3252
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology Guangzhou 510640 China +86-20-8711-3252
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Martinez-Gomez A, Caballero I, Blanco CA. Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity. Biomolecules 2020; 10:E400. [PMID: 32143493 PMCID: PMC7175304 DOI: 10.3390/biom10030400] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/24/2020] [Accepted: 03/01/2020] [Indexed: 12/17/2022] Open
Abstract
Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.
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Affiliation(s)
| | | | - Carlos A. Blanco
- Dpto. Ingeniería Agrícola y Forestal (Area de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (A.M.-G.); (I.C.)
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60
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Zhong GC, Pu JY, Wu YL, Yi ZJ, Wan L, Wang K, Hao FB, Zhao Y, Gong JP. Total Antioxidant Capacity and Pancreatic Cancer Incidence and Mortality in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. Cancer Epidemiol Biomarkers Prev 2020; 29:1019-1028. [PMID: 32051196 DOI: 10.1158/1055-9965.epi-19-1511] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/09/2020] [Accepted: 02/05/2020] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Total antioxidant capacity (TAC) reflects an individual's overall antioxidant intake. We sought to clarify whether higher TAC is associated with lower risks of pancreatic cancer incidence and mortality in the U.S. general population. METHODS A total of 96,018 American adults were identified from the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. A ferric-reducing ability of plasma score was used to reflect an individual's TAC intake from diet and/or supplements. Cox regression was used to calculate hazard ratios (HR) for pancreatic cancer incidence, and competing risk regression was used to calculate subdistribution HRs for pancreatic cancer mortality. Restricted cubic spline regression was used to test nonlinearity. RESULTS A total of 393 pancreatic cancer cases and 353 pancreatic cancer-related deaths were documented. Total (diet + supplements) TAC was found to be inversely associated with pancreatic cancer incidence (HR quartile 4 vs. quartile 1 = 0.53; 95% confidence interval, 0.39-0.72; P trend = 0.0002) and mortality (subdistribution HR quartile 4 vs. quartile 1 = 0.52; 95% confidence interval 0.38-0.72; P trend = 0.0003) in a nonlinear dose-response manner (all P nonlinearity < 0.01). Similar results were observed for dietary TAC. No association of supplemental TAC with pancreatic cancer incidence and mortality was found. CONCLUSIONS In the U.S. general population, dietary but not supplemental TAC level is inversely associated with risks of pancreatic cancer incidence and mortality in a nonlinear dose-response pattern. IMPACT This is the first prospective study indicating that a diet rich in antioxidants may be beneficial in decreasing pancreatic cancer incidence and mortality.
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Affiliation(s)
- Guo-Chao Zhong
- Department of Hepatobiliary Surgery, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China
| | - Jian-Yuan Pu
- Department of Hepatobiliary Surgery, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China
| | - Yi-Lin Wu
- Department of Hepatobiliary Surgery, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China
| | - Zhu-Jun Yi
- Department of Hepatobiliary Surgery, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China
| | - Lun Wan
- Department of Hepatobiliary Surgery, The People's Hospital of Dazu district, Chongqing, China
| | - Kang Wang
- Department of Breast and Endocrine Surgery, The First Affiliated Hospital of Chongqing Medical University, Chongqing, China
| | - Fa-Bao Hao
- Pediatric Surgery Center, Qingdao Women and Children's Hospital, Qingdao University, Qingdao, Shandong, China
| | - Yong Zhao
- Department of Nutrition and Food Hygiene, School of Public Health and Management, Chongqing Medical University, Chongqing, China
| | - Jian-Ping Gong
- Department of Hepatobiliary Surgery, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China.
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Bhandarkar NS, Mouatt P, Goncalves P, Thomas T, Brown L, Panchal SK. Modulation of gut microbiota by spent coffee grounds attenuates diet-induced metabolic syndrome in rats. FASEB J 2020; 34:4783-4797. [PMID: 32039529 DOI: 10.1096/fj.201902416rr] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 01/22/2020] [Accepted: 01/24/2020] [Indexed: 12/13/2022]
Abstract
Coffee brewing produces spent coffee grounds as waste; few studies have investigated the health benefits of these grounds. This study investigated responses to spent coffee grounds in a diet-induced rat model of metabolic syndrome. Male Wistar rats aged 8-9 weeks were fed either corn starch-rich diet or high-carbohydrate, high-fat diet for 16 weeks, which were supplemented with 5% spent coffee grounds during the last 8 weeks. Rats fed non-supplemented diets were used as controls. High-carbohydrate, high-fat diet-fed rats developed metabolic syndrome including abdominal obesity, impaired glucose tolerance, dyslipidemia, and cardiovascular and liver damage. Body weight, abdominal fat, total body fat mass, systolic blood pressure, and concentrations of plasma triglycerides and non-esterified fatty acids were reduced by spent coffee grounds along with improved glucose tolerance and structure and function of heart and liver. Spent coffee grounds increased the diversity of the gut microbiota and decreased the ratio of Firmicutes to Bacteroidetes. Changes in gut microbiota correlated with the reduction in obesity and improvement in glucose tolerance and systolic blood pressure. These findings indicate that intervention with spent coffee grounds may be useful for managing obesity and metabolic syndrome by altering the gut microbiota, thus increasing the value of this food waste.
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Affiliation(s)
- Nikhil S Bhandarkar
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD, Australia.,School of Health and Wellbeing, University of Southern Queensland, Toowoomba, QLD, Australia
| | - Peter Mouatt
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW, Australia
| | - Priscila Goncalves
- Centre for Marine Science and Innovation & School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW, Australia
| | - Torsten Thomas
- Centre for Marine Science and Innovation & School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW, Australia
| | - Lindsay Brown
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD, Australia.,School of Health and Wellbeing, University of Southern Queensland, Toowoomba, QLD, Australia
| | - Sunil K Panchal
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD, Australia
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Coreta-Gomes FM, Lopes GR, Passos CP, Vaz IM, Machado F, Geraldes CFGC, Moreno MJ, Nyström L, Coimbra MA. In Vitro Hypocholesterolemic Effect of Coffee Compounds. Nutrients 2020; 12:E437. [PMID: 32050463 PMCID: PMC7071201 DOI: 10.3390/nu12020437] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 01/27/2020] [Accepted: 02/02/2020] [Indexed: 02/06/2023] Open
Abstract
(1) Background: Cholesterol bioaccessibility is an indicator of cholesterol that is available for absorption and therefore can be a measure of hypocholesterolemic potential. In this work, the effect of commercial espresso coffee and coffee extracts on cholesterol solubility are studied in an in vitro model composed by glycodeoxycholic bile salt, as a measure of its bioaccessibility. (2) Methods: Polysaccharide extracts from coffees obtained with different extraction conditions were purified by selective precipitation with ethanol, and their sugars content were characterized by GC-FID. Hexane extraction allowed us to obtain the coffee lipids. Espresso coffee samples and extracts were tested regarding their concentration dependence on the solubility of labeled 13C-4 cholesterol by bile salt micelles, using quantitative 13C NMR. (3) Results and Discussion: Espresso coffee and coffee extracts were rich in polysaccharides, mainly arabinogalactans and galactomannans. These polysaccharides decrease cholesterol solubility and, simultaneously, the bile salts' concentration. Coffee lipid extracts were also found to decrease cholesterol solubility, although not affecting bile salt concentration. (4) Conclusions: Coffee soluble fiber, composed by the arabinogalactans and galactomannans, showed to sequester bile salts from the solution, leading to a decrease in cholesterol bioaccessibility. Coffee lipids also decrease cholesterol bioaccessibility, although the mechanism of action identified is the co-solubilization in the bile salt micelles. The effect of both polysaccharides and lipids showed to be additive, representing the overall effect observed in a typical espresso coffee. The effect of polysaccharides and lipids on cholesterol bioaccessibility should be accounted on the formulation of hypocholesterolemic food ingredients.
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Affiliation(s)
- Filipe Manuel Coreta-Gomes
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
- Coimbra Chemistry Center, University of Coimbra, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal; (C.F.G.C.G.); (M.J.M.)
| | - Guido R. Lopes
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Cláudia P. Passos
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Inês M. Vaz
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Fernanda Machado
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Carlos F. G. C. Geraldes
- Coimbra Chemistry Center, University of Coimbra, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal; (C.F.G.C.G.); (M.J.M.)
- Department of Life Sciences, Faculty of Science and Technology, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
| | - Maria João Moreno
- Coimbra Chemistry Center, University of Coimbra, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal; (C.F.G.C.G.); (M.J.M.)
- Chemistry Department, University of Coimbra, Faculty of Science and Technology, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal
| | - Laura Nyström
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland;
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
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63
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Miki T, Eguchi M, Kochi T, Akter S, Hu H, Kashino I, Kuwahara K, Kabe I, Nanri A, Mizoue T. Prospective study on the association between dietary non-enzymatic antioxidant capacity and depressive symptoms. Clin Nutr ESPEN 2020; 36:91-98. [PMID: 32220374 DOI: 10.1016/j.clnesp.2020.01.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 11/19/2019] [Accepted: 01/19/2020] [Indexed: 10/25/2022]
Abstract
BACKGROUND & AIMS Oxidative stress has been suggested to play an important role in the pathophysiology of depression, and a diet high in antioxidants may improve mood. However, studies addressing this issue are scarce. The aim of this cohort study was to investigate the prospective association between dietary non-enzymatic antioxidant capacity (NEAC) in overall diet and depressive symptoms in Japanese employees. Additionally, we examined the association separated by dietary NEAC sources. METHOD Participants were 911 workers without depressive symptoms at baseline and participated in 3-y follow-up survey. Dietary NEAC was determined from a database of NEAC measurements obtained by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). Dietary NEAC was calculated by multiplying the estimated NEAC values with the consumed amount and summing up those values. Depressive symptoms were assessed using the Center for Epidemiologic Studies Depression Scale. Logistic regression was used to estimate odds ratios of depressive symptoms according to overall NEAC and separately from foods and beverages. RESULTS At 3-y follow-up, 153 (16.8%) workers were newly identified as having depressive symptom. No significant associations were found between higher level of overall dietary NEAC and decreased risk of depressive symptoms after adjustment for potential confounders (overall: FRAP, P for trend = 0.19 and ORAC, P for trend = 0.20). Likewise, neither higher dietary NEAC from foods nor beverages were related with lower depressive symptoms. CONCLUSION Our findings did not support an inverse association between dietary NEAC and the risk of depressive symptoms in Japanese workers.
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Affiliation(s)
- Takako Miki
- Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan; Department of Mental Health, Graduate School of Medicine, The University of Tokyo, Japan.
| | - Masafumi Eguchi
- Department of Health Administration, Furukawa Electric Corporation, Tokyo, Japan
| | - Takeshi Kochi
- Department of Health Administration, Furukawa Electric Corporation, Tokyo, Japan
| | - Shamima Akter
- Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan
| | - Huan Hu
- Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan
| | - Ikuko Kashino
- Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan
| | - Keisuke Kuwahara
- Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan; Teikyo University Graduate School of Public Health, Tokyo, Japan
| | | | - Akiko Nanri
- Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan; Department of Food and Health Sciences, International College of Arts and Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Tetsuya Mizoue
- Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan
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64
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Pérez-Burillo S, Rajakaruna S, Pastoriza S, Paliy O, Ángel Rufián-Henares J. Bioactivity of food melanoidins is mediated by gut microbiota. Food Chem 2020; 316:126309. [PMID: 32059165 DOI: 10.1016/j.foodchem.2020.126309] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 01/24/2020] [Accepted: 01/27/2020] [Indexed: 12/27/2022]
Abstract
Melanoidins are an important component of the human diet (average consumption 10 g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota. In this study melanoidins from different food sources (coffee, bread, beer, balsamic vinegar, sweet wine, biscuit, chocolate, and breakfast cereals) were submitted to an in vitro digestion and fermentation process, and their bioactivity was assessed. Some melanoidins were extensively used by gut microbes, increasing production of short chain fatty acids (mainly acetate and lactate) and favoring growth of the beneficial genera Bifidobacterium (bread crust, pilsner and black beers, chocolate and sweet wine melanoidins) and Faecalibacterium (biscuit melanoidins). Quantification of individual phenolic compounds after in vitro fermentation allowed their identification as microbial metabolites or phenolics released from the melanoidins backbone (specially pyrogallol, 2-(3,4-dihydroxyphenyl)acetic and 3-(3,4-dihydroxyphenyl)propionic acids). Our results also showed that antioxidant capacity of melanoidins is affected by gut microbiota fermentation.
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Affiliation(s)
- Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica (CIBM), Granada, Universidad de Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain
| | - Sumudu Rajakaruna
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica (CIBM), Granada, Universidad de Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain
| | - Oleg Paliy
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica (CIBM), Granada, Universidad de Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
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65
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Qiu Z, Zheng Z, Zhang B, Sun-Waterhouse D, Qiao X. Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Compr Rev Food Sci Food Saf 2020; 19:801-834. [PMID: 33325167 DOI: 10.1111/1541-4337.12529] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 11/28/2019] [Accepted: 12/11/2019] [Indexed: 12/30/2022]
Abstract
Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up-to-date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5-hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste-active and/or biological-active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti-inflammatory, immunostimulatory, anti-allergic, hepatoprotective, cardioprotective and oxidative stress-/hangover syndrome-reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.
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Affiliation(s)
- Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China.,The School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
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66
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Aljahdali N, Gadonna-Widehem P, Anton PM, Carbonero F. Gut Microbiota Modulation by Dietary Barley Malt Melanoidins. Nutrients 2020; 12:nu12010241. [PMID: 31963440 PMCID: PMC7019678 DOI: 10.3390/nu12010241] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 11/18/2019] [Accepted: 11/25/2019] [Indexed: 01/27/2023] Open
Abstract
Melanoidins are the final Maillard reaction products (protein–carbohydrate complexes) produced in food by prolonged and intense heating. We assessed the impact of the consumption of melanoidins from barley malts on gut microbiota. Seventy-five mice were assigned into five groups, where the control group consumed a non-melanoidin malt diet, and other groups received melanoidin-rich malts in increments of 25% up to 100% melanoidin malts. Feces were sampled at days 0, 1, 2, 3, 7, 14, and 21 and the microbiota was determined using V4 bacterial 16S rRNA amplicon sequencing and short-chain fatty acids (SCFA) by gas chromatography. Increased melanoidins was found to result in significantly divergent gut microbiota profiles and supported sustained SCFA production. The relative abundance of Dorea, Oscillibacter, and Alisitpes were decreased, while Lactobacillus, Parasutterella, Akkermansia, Bifidobacterium, and Barnesiella increased. Bifidobacterium spp. and Akkermansia spp. were significantly increased in mice consuming the highest melanoidin amounts, suggesting remarkable prebiotic potential.
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Affiliation(s)
- Nesreen Aljahdali
- Department of Biological Science, King Abdulaziz University, Jeddah 21551, Saudi Arabia;
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR 72701, USA
| | - Pascale Gadonna-Widehem
- Transformations et Agro-Ressources—EA7519-Institut Polytechnique UniLaSalle, 60026 Beauvais, France; (P.G.-W.); (P.M.A.)
| | - Pauline M. Anton
- Transformations et Agro-Ressources—EA7519-Institut Polytechnique UniLaSalle, 60026 Beauvais, France; (P.G.-W.); (P.M.A.)
| | - Franck Carbonero
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR 72701, USA
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
- Department of Nutrition and Excercise Physiology, Elson Floyd School of Medicine, Washington State University-Spokane, 412 East Spokane Falls Boulevard, Spokane, WA 99202, USA
- Correspondence:
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67
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Oracz J, Zyzelewicz D. In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans. Antioxidants (Basel) 2019; 8:antiox8110560. [PMID: 31731784 PMCID: PMC6912521 DOI: 10.3390/antiox8110560] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 12/17/2022] Open
Abstract
Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological activity has not been fully elucidated. Thus, the aim of this study was to investigate the total phenolic content, antioxidant properties, and structural characteristics of high-molecular weight (HMW) melanoidin fractions isolated by dialysis (>12.4 kDa) from raw and roasted cocoa beans of Criollo, Forastero, and Trinitario beans cultivated in various area. In vitro antioxidant properties of all studied HMW cocoa fractions were evaluated by four different assays, namely free radical scavenging activity against DPPH• and ABTS•+ radicals, ferric reducing antioxidant power (FRAP), and metal-chelating ability. Additionally, the structure–activity relationship of isolated HMW melanoidin fractions were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The results show that roasting at a temperature of 150 °C and a relative air humidity of 0.3% effectively enhances the total phenolics content and the antioxidant potential of almost all HMW cocoa melanoidin fractions. The ATR-FTIR analysis revealed that the various mechanisms of action of HMW melanoidins isolates of different types of cocoa beans related to their structural diversity. Consequently, the results clearly demonstrated that HMW cocoa fractions isolated from cocoa beans (especially those of Criollo variety) roasted at higher temperatures with the lower relative humidity of air possess high antioxidant properties in vitro.
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68
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Zhang H, Zhang H, Troise AD, Fogliano V. Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10921-10929. [PMID: 31496242 PMCID: PMC6876928 DOI: 10.1021/acs.jafc.9b03744] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Free amino residues react with α-dicarbonyl compounds (DCs) contributing to the formation of advanced glycation end products (AGEs). Phenolic compounds can scavenge DCs, thus controlling the dietary carbonyl load. This study showed that high-molecular weight cocoa melanoidins (HMW-COM), HMW bread melanoidins (HMW-BM), and especially HMW coffee melanoidins (HMW-CM) are effective DC scavengers. HMW-CM (1 mg/mL) scavenged more than 40% DCs within 2 h under simulated physiological conditions, suggesting some physiological relevance. Partial acid hydrolysis of HMW-CM decreased the dicarbonyl trapping capacity, demonstrating that the ability to react with glyoxal, methylglyoxal (MGO), and diacetyl was mainly because of polyphenols bound to macromolecules. Caffeic acid (CA) and 3-caffeoylquinic acid showed a DC-scavenging kinetic profile similar to that of HMW-CM, while mass spectrometry data confirmed that hydroxyalkylation and aromatic substitution reactions led to the formation of a stable adduct between CA and MGO. These findings corroborated the idea that antioxidant-rich indigestible materials could limit carbonyl stress and AGE formation across the gastrointestinal tract.
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Affiliation(s)
- Hao Zhang
- School
of Food Science and Technology, Jiangnan
University, Wuxi 214122, China
- Food
Quality & Design Group, Wageningen University
& Research, Wageningen NL-6708 WG, Netherlands
| | - Hui Zhang
- School
of Food Science and Technology, Jiangnan
University, Wuxi 214122, China
| | - Antonio Dario Troise
- Department
of Agricultural Sciences, University of
Naples ‘‘Federico II’’, 80055 Portici, Italy
| | - Vincenzo Fogliano
- Food
Quality & Design Group, Wageningen University
& Research, Wageningen NL-6708 WG, Netherlands
- E-mail: .
Phone: +31 317485171
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69
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Kashino I, Serafini M, Kurotani K, Akter S, Mizoue T, Ishihara J, Kotemori A, Sawada N, Inoue M, Iwasaki M, Noda M, Tsugane S. Relationship between dietary non-enzymatic antioxidant capacity and type 2 diabetes risk in the Japan Public Health Center-based Prospective Study. Nutrition 2019; 66:62-69. [DOI: 10.1016/j.nut.2019.03.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 01/02/2019] [Accepted: 03/26/2019] [Indexed: 12/16/2022]
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70
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Rebollo-Hernanz M, Fernández-Gómez B, Herrero M, Aguilera Y, Martín-Cabrejas MA, Uribarri J, del Castillo MD. Inhibition of the Maillard Reaction by Phytochemicals Composing an Aqueous Coffee Silverskin Extract via a Mixed Mechanism of Action. Foods 2019; 8:E438. [PMID: 31557849 PMCID: PMC6835918 DOI: 10.3390/foods8100438] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 09/19/2019] [Accepted: 09/21/2019] [Indexed: 12/23/2022] Open
Abstract
This work aimed to evaluate the contribution of isoflavones and melatonin to the aqueous extract obtained from the coffee silverskin (CSE) antiglycative properties, which has not been previously studied. To achieve this goal, two model systems constituted by bovine serum albumin (BSA) and reactive carbonyls (glucose or methylglyoxal) in the presence or absence of pure phytochemicals (chlorogenic acid (CGA), genistein, and melatonin) and CSE were employed. Glucose was used to evaluate the effect on the formation of glycation products formed mainly in the early stage of the reaction, while methylglyoxal was employed for looking at the formation of advanced products of the reaction, also called methylglyoxal-derivative advanced glycation end products (AGE) or glycoxidation products. CGA inhibited the formation of fructosamine, while genistein and melatonin inhibited the formation of advanced glycation end products and protein glycoxidation. It was also observed that phenolic compounds from CSE inhibited protein glycation and glycoxidation by forming BSA-phytochemical complexes. CSE showed a significant antiglycative effect (p < 0.05). Variations in the UV-Vis spectrum and the antioxidant capacity of protein fractions suggested the formation of protein-phytochemical complexes. Fluorescence quenching and in silico analysis supported the formation of antioxidant-protein complexes. For the first time, we illustrate that isoflavones and melatonin may contribute to the antiglycative/antiglycoxidative properties associated with CSE. CGA, isoflavones, and melatonin composing CSE seem to act simultaneously by different mechanisms of action.
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Affiliation(s)
- Miguel Rebollo-Hernanz
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (B.F.-G.); (M.H.); marí
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Beatriz Fernández-Gómez
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (B.F.-G.); (M.H.); marí
| | - Miguel Herrero
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (B.F.-G.); (M.H.); marí
| | - Yolanda Aguilera
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (B.F.-G.); (M.H.); marí
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - María A. Martín-Cabrejas
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (B.F.-G.); (M.H.); marí
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Jaime Uribarri
- Department of Medicine, The Icahn School of Medicine at Mount Sinai, 1468 Madison Ave, New York, NY 10029, USA;
| | - María Dolores del Castillo
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (B.F.-G.); (M.H.); marí
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Capuano E, Oliviero T, Fogliano V, Pellegrini N. Role of the food matrix and digestion on calculation of the actual energy content of food. Nutr Rev 2019. [PMID: 29529265 DOI: 10.1093/nutrit/nux072] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
The energy content of food is calculated on the basis of general factors for fat, protein, and carbohydrates. These general factors were derived by W.O. Atwater in the late 19th century, while additional factors for dietary fiber, polyols, and organic acids were introduced more recently. These factors are applied indiscriminately to all types of foods, yet the same nutrient may be digested to different extents to generate energy, depending on the characteristics of the food matrix, the processing methods applied to foods, and the meal composition. As a consequence, the actual energy content of food may differ from what is theoretically calculated with the Atwater factors. In this review, the relationship of macronutrient digestibility with food structure, macronutrient structure, and food composition is examined, and the implications for the amount of energy achievable through diet are highlighted. Estimates of the discrepancy between calculated energy content and actual energy content are provided for different diets. The findings may have implications for consumer purchasing decisions as well as for the design of dietary interventions.
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Affiliation(s)
- Edoardo Capuano
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands
| | - Teresa Oliviero
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands
| | - Nicoletta Pellegrini
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands.,Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma Italy
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72
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Kashino I, Mizoue T, Serafini M, Akter S, Sawada N, Ishihara J, Kotemori A, Inoue M, Yamaji T, Goto A, Iwasaki M, Noda M, Tsugane S. Higher Dietary Non-enzymatic Antioxidant Capacity Is Associated with Decreased Risk of All-Cause and Cardiovascular Disease Mortality in Japanese Adults. J Nutr 2019; 149:nxz145. [PMID: 31498407 DOI: 10.1093/jn/nxz145] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 04/04/2019] [Accepted: 06/04/2019] [Indexed: 02/04/2023] Open
Abstract
BACKGROUND Few studies have assessed associations of non-enzymatic antioxidant capacity (NEAC) in the overall diet with all-cause or specific mortality, and their results have been inconsistent. OBJECTIVES The present study investigated the association between dietary NEAC and all-cause or cause-specific mortality. METHODS The study was a large-scale population-based prospective cohort study in Japan consisting of 42,520 men and 50,207 women aged 44-76 y, who had no history of cancer, stroke, ischemic heart disease, or chronic liver disease. We evaluated FFQ-based dietary NEAC with use of published databases in which the NEACs of individual foods were analyzed by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Dietary NEAC was calculated by multiplying the estimated NEAC with the consumed amount and summing up those values for all foods, and was categorized in quartiles. We identified death and cause of death with use of residential registry and death certificates. HRs and 95% Cls for death from the second survey, which was conducted from April 1995 to December 2014 were estimated with Cox proportional hazards regression analysis. RESULTS After 1,498,308 person-years of follow-up, 12,978 total deaths occurred. The multivariable-adjusted HRs (95% Cls) for all-cause mortality for the highest compared with the lowest quartile of FRAP and ORAC were 0.85 (0.80, 0.89) and 0.84 (0.79, 0.89), respectively. Dietary NEACs were inversely associated with mortality from cardiovascular disease (CVD), but not from cancer. The multivariable-adjusted HRs (95% Cls) for CVD for the highest compared with the lowest quartile of FRAP and ORAC were 0.83 (0.75, 0.92) and 0.79 (0.70, 0.89), respectively. CONCLUSIONS Higher dietary NEACs from FRAP and ORAC were associated with lower risk of all-cause mortality and mortality from CVD in Japanese adults.
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Affiliation(s)
- Ikuko Kashino
- Department of Epidemiology and Prevention, National Center for Global Health and Medicine, 1-21-1 Toyama, Shinjuku-ku, Tokyo, Japan, 162-8655
| | - Tetsuya Mizoue
- Department of Epidemiology and Prevention, National Center for Global Health and Medicine, 1-21-1 Toyama, Shinjuku-ku, Tokyo, Japan, 162-8655
| | - Mauro Serafini
- Functional Food and Metabolic Stress Prevention Laboratory, Faculty of Biosciences and Technology for Food, Agriculture and Environment, Teramo University, Campus di Coste Sant'Agostino Via Renato Balzarini 1 64100 Teramo, Italy
| | - Shamima Akter
- Department of Epidemiology and Prevention, National Center for Global Health and Medicine, 1-21-1 Toyama, Shinjuku-ku, Tokyo, Japan, 162-8655
| | - Norie Sawada
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, Japan, 104-0045
| | - Junko Ishihara
- Department of Food and Life Science School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-shi, Kanagawa, Japan, 252-5201
| | - Ayaka Kotemori
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, Japan, 104-0045
| | - Manami Inoue
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, Japan, 104-0045
| | - Taiki Yamaji
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, Japan, 104-0045
| | - Atsushi Goto
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, Japan, 104-0045
| | - Motoki Iwasaki
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, Japan, 104-0045
| | - Mitsushiko Noda
- Department of Endocrinology and Diabetes, Saitama Medical University, 38 Moro-hongo, Moroyama, Iruma-gun, Saitama, Japan, 350-0495
| | - Shoichiro Tsugane
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, Japan, 104-0045
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Toghi M, Bitarafan S, Kasmaei HD, Ghafouri-Fard S. Bifidobacteria: A probable missing puzzle piece in the pathogenesis of multiple sclerosis. Mult Scler Relat Disord 2019; 36:101378. [PMID: 31487552 DOI: 10.1016/j.msard.2019.101378] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 06/29/2019] [Accepted: 08/27/2019] [Indexed: 12/27/2022]
Abstract
Multiple sclerosis (MS) is an autoimmune disorder in which the immunopathogenesis is not fully understood. In the recent years, the role of gut microbiome in the pathogenesis of this disorder has been highlighted. Bifidobacteria as a component of gut microbiome might also be involved in MS pathogenesis. Being emerged in early days after birth, bifidobacteria have a prominent role in immune system maturation and function. Some factors like mode of delivery, breast feeding, mother's blood group and her secretory state and also environmental factors could influence its level in the early infancy, which may remain throughout lifetime. In this review, we discussed possible immunopathogenic link between the bifidobacteria and MS.
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Affiliation(s)
- Mehdi Toghi
- Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Bitarafan
- Department of Medical Genetics, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hosein Delavar Kasmaei
- Department of Neurology, Shohada-e-Tajrish Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Soudeh Ghafouri-Fard
- Department of Medical Genetics, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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74
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Lassak J, Koller F, Krafczyk R, Volkwein W. Exceptionally versatile – arginine in bacterial post-translational protein modifications. Biol Chem 2019; 400:1397-1427. [DOI: 10.1515/hsz-2019-0182] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Accepted: 06/01/2019] [Indexed: 12/24/2022]
Abstract
Abstract
Post-translational modifications (PTM) are the evolutionary solution to challenge and extend the boundaries of genetically predetermined proteomic diversity. As PTMs are highly dynamic, they also hold an enormous regulatory potential. It is therefore not surprising that out of the 20 proteinogenic amino acids, 15 can be post-translationally modified. Even the relatively inert guanidino group of arginine is subject to a multitude of mostly enzyme mediated chemical changes. The resulting alterations can have a major influence on protein function. In this review, we will discuss how bacteria control their cellular processes and develop pathogenicity based on post-translational protein-arginine modifications.
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Affiliation(s)
- Jürgen Lassak
- Center for Integrated Protein Science Munich (CiPSM), Department of Biology I, Microbiology , Ludwig-Maximilians-Universität München , Grosshaderner Strasse 2-4 , D-82152 Planegg , Germany
| | - Franziska Koller
- Center for Integrated Protein Science Munich (CiPSM), Department of Biology I, Microbiology , Ludwig-Maximilians-Universität München , Grosshaderner Strasse 2-4 , D-82152 Planegg , Germany
| | - Ralph Krafczyk
- Center for Integrated Protein Science Munich (CiPSM), Department of Biology I, Microbiology , Ludwig-Maximilians-Universität München , Grosshaderner Strasse 2-4 , D-82152 Planegg , Germany
| | - Wolfram Volkwein
- Center for Integrated Protein Science Munich (CiPSM), Department of Biology I, Microbiology , Ludwig-Maximilians-Universität München , Grosshaderner Strasse 2-4 , D-82152 Planegg , Germany
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75
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Kiyama R. Estrogenic Activity of Coffee Constituents. Nutrients 2019; 11:E1401. [PMID: 31234352 PMCID: PMC6628280 DOI: 10.3390/nu11061401] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/14/2019] [Accepted: 06/18/2019] [Indexed: 02/06/2023] Open
Abstract
Here, the constituents of coffee with estrogenic activity are summarized by a comprehensive literature search, and their mechanisms of action for their physiological effects are discussed at the molecular and cellular levels. The estrogenic activity of coffee constituents, such as acids, caramelized products, carbohydrates, lignin, minerals, nitrogenous compounds, oil (lipids), and others, such as volatile compounds, was first evaluated by activity assays, such as animal tests, cell assay, ligand-binding assay, protein assay, reporter-gene assay, transcription assay, and yeast two-hybrid assay. Second, the health benefits associated with the estrogenic coffee constituents, such as bone protection, cancer treatment/prevention, cardioprotection, neuroprotection, and the improvement of menopausal syndromes, were summarized, including their potential therapeutic/clinical applications. Inconsistent results regarding mixed estrogenic/anti-estrogenic/non-estrogenic or biphasic activity, and unbeneficial effects associated with the constituents, such as endocrine disruption, increase the complexity of the effects of estrogenic coffee constituents. However, as the increase of the knowledge about estrogenic cell signaling, such as the types of specific signaling pathways, selective modulations of cell signaling, signal crosstalk, and intercellular/intracellular networks, pathway-based assessment will become a more realistic means in the future to more reliably evaluate the beneficial applications of estrogenic coffee constituents.
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Affiliation(s)
- Ryoiti Kiyama
- Dept. of Life Science, Faculty of Life Science, Kyushu Sangyo Univ. 2-3-1 Matsukadai, Higashi-ku, Fukuoka 813-8503, Japan.
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76
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Hantikainen E, Grotta A, Serafini M, Trolle Lagerros Y, Nyren O, Ye W, Colarusso L, Bellocco R. Dietary non-enzymatic antioxidant capacity and the risk of myocardial infarction: the Swedish National March Cohort. Int J Epidemiol 2019; 47:1947-1955. [PMID: 30351384 DOI: 10.1093/ije/dyy220] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/19/2018] [Indexed: 01/27/2023] Open
Abstract
Background Results from randomized trials of antioxidant supplementation have cast doubt on observational data linking diets high in antioxidants to a reduced risk of cardiovascular diseases. We hypothesized that supplementation of one or a few antioxidants might not simulate the complex actions of all antioxidants in the human diet. We therefore investigated the association between dietary Non Enzymatic Antioxidant Capacity (NEAC), reflecting the antioxidant potential of the whole diet, and the risk of myocardial infarction (MI). Methods In the Swedish National March Cohort, 34 543 men and women free from cardiovascular diseases and cancer were followed through record linkages from 1997 until 2010. NEAC was assessed with a validated food-frequency questionnaire at baseline. The distribution of NEAC was categorized into sex-specific quartiles. We fitted multivariable Cox proportional hazards regression models to estimate hazard ratios (HRs) with 95% confidence intervals (CIs). Results During a mean follow-up time of 12.7 years, we identified 1142 incident cases of MI. Successively higher quartiles (Qs) of dietary NEAC were accompanied by a monotonic trend of decreasing MI incidence, both for overall MI (HR Q4 vs Q1: 0.77; 95% CI: 0.61-0.96; p for trend = 0.008) and non-fatal MI (HR Q4 vs Q1: 0.72; 95% CI: 0.56-0.92; p for trend = 0.004). No such association was found for fatal MI. Conclusions A diet rich in antioxidants might protect from MI.
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Affiliation(s)
- Essi Hantikainen
- Department of Statistics and Quantitative Methods, University of Milano Bicocca, Milan, Italy
| | - Alessandra Grotta
- Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden
| | - Mauro Serafini
- Functional Food and Metabolic Stress Prevention Laboratory, Faculty of BioSciences and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Ylva Trolle Lagerros
- Department of Medicine, Clinical Epidemiology Unit T2, Karolinska University Hospital, Stockholm, Sweden.,Department of Medicine, Clinic of Endocrinology, Metabolism and Diabetes, Karolinska University Hospital Huddinge, Stockholm, Sweden
| | - Olof Nyren
- Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden
| | - Weimin Ye
- Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden
| | - Luca Colarusso
- Department of Statistics and Quantitative Methods, University of Milano Bicocca, Milan, Italy
| | - Rino Bellocco
- Department of Statistics and Quantitative Methods, University of Milano Bicocca, Milan, Italy.,Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden
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77
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Arihara K, Yokoyama I, Ohata M. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 89:239-258. [PMID: 31351527 DOI: 10.1016/bs.afnr.2019.05.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is an aroma compound found in various foods, and used widely in the flavor and perfume industry. Dilute DMHF solutions exhibit a strawberry-like flavor while DMHF concentrates have a caramel-like aroma. DMHF is an important flavor compound contributing to the sensory properties of various natural products and thermally processed foods. DMHF is generated by the Maillard reaction during cooking and processing and affects the palatability of foods. Although Maillard reaction products (e.g., melanoidins) have physiologically positive effects, effects of odors generated from by this reaction are relatively unknown. This chapter initially overviewed the Maillard reaction and the generation of volatile compounds. Then, properties of DMHF, which is an attractive volatile food component, is discussed. We focused particularly on bioactivities of DMHF inhalation in our previous studies.
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Affiliation(s)
- K Arihara
- School of Veterinary Medicine, Kitasato University, Tokyo, Japan.
| | - I Yokoyama
- School of Veterinary Medicine, Kitasato University, Tokyo, Japan
| | - M Ohata
- College of Bioresource Sciences, Nihon University, Tokyo, Japan
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Mohsin GF, Schmitt FJ, Kanzler C, Hoehl A, Hornemann A. PCA-based identification and differentiation of FTIR data from model melanoidins with specific molecular compositions. Food Chem 2019; 281:106-113. [DOI: 10.1016/j.foodchem.2018.12.054] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 12/10/2018] [Accepted: 12/10/2018] [Indexed: 11/25/2022]
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79
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Coffee prevents fatty liver disease induced by a high-fat diet by modulating pathways of the gut-liver axis. J Nutr Sci 2019; 8:e15. [PMID: 31037218 PMCID: PMC6477661 DOI: 10.1017/jns.2019.10] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 02/25/2019] [Accepted: 02/27/2019] [Indexed: 02/07/2023] Open
Abstract
Coffee consumption is inversely associated with the risk of non-alcoholic fatty liver disease (NAFLD). A gap in the literature still exists concerning the intestinal mechanisms that are involved in the protective effect of coffee consumption towards NAFLD. In this study, twenty-four C57BL/6J mice were divided into three groups each receiving a standard diet, a high-fat diet (HFD) or an HFD plus decaffeinated coffee (HFD+COFFEE) for 12 weeks. Coffee supplementation reduced HFD-induced liver macrovesicular steatosis (P < 0·01) and serum cholesterol (P < 0·001), alanine aminotransferase and glucose (P < 0·05). Accordingly, liver PPAR- α (P < 0·05) and acyl-CoA oxidase-1 (P < 0·05) as well as duodenal ATP-binding cassette (ABC) subfamily A1 (ABCA1) and subfamily G1 (ABCG1) (P < 0·05) mRNA expressions increased with coffee consumption. Compared with HFD animals, HFD+COFFEE mice had more undigested lipids in the caecal content and higher free fatty acid receptor-1 mRNA expression in the duodenum and colon. Furthermore, they showed an up-regulation of duodenal and colonic zonulin-1 (P < 0·05), duodenal claudin (P < 0·05) and duodenal peptide YY (P < 0·05) mRNA as well as a higher abundance of Alcaligenaceae in the faeces (P < 0·05). HFD+COFFEE mice had an energy intake comparable with HFD-fed mice but starting from the eighth intervention week they gained significantly less weight over time. Data altogether showed that coffee supplementation prevented HFD-induced NAFLD in mice by reducing hepatic fat deposition and metabolic derangement through modification of pathways underpinning liver fat oxidation, intestinal cholesterol efflux, energy metabolism and gut permeability. The hepatic and metabolic benefits induced by coffee were accompanied by changes in the gut microbiota.
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Key Words
- ABCA1, ATP-binding cassette subfamily A1
- ABCG1, ATP-binding cassette subfamily G1
- ACOX1, acyl-CoA oxidase 1
- ALT, alanine aminotransferase
- FFAR, free fatty acid receptor
- Gut microbiota
- Gut permeability
- HFD+COFFEE, HFD plus decaffeinated coffee
- HFD, high-fat diet
- LXR-α, liver X receptor-α
- Metabolic syndrome
- NAFLD, non-alcoholic fatty liver disease
- Non-alcoholic steatohepatitis
- PYY, peptide YY
- Polyphenols
- SD, standard diet
- ZO-1, zonulin-1
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80
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Zhang X, Wu Y, Zheng Y, Xu Y, Xia M, Tu L, Song J, Wang M. Unravelling the composition and envisaging the formation of sediments in traditional Chinese vinegar. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14185] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xianglong Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Yanfang Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Yu Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Ying Xu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Menglei Xia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Linna Tu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Jia Song
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
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Băbţan AM, Ilea A, Boşca BA, Crişan M, Petrescu NB, Collino M, Sainz RM, Gerlach JQ, Câmpian RS. Advanced glycation end products as biomarkers in systemic diseases: premises and perspectives of salivary advanced glycation end products. Biomark Med 2019; 13:479-495. [DOI: 10.2217/bmm-2018-0448] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Advanced glycation end products (AGEs) are glycated proteins associated with high dry temperature food processing, coloring and flavor modification of food products. Previous studies on diet-related disease support the role of the glycation products as biomarkers in local and general proinflammatory response. Exogenous and endogenous AGEs are involved in chronic low-level inflammation, which underlies the onset of metabolic syndrome influenced by food intake, there by demonstrating their implication in diet-related pathologies. Although studies have revealed a strong association between the accumulation of AGEs and the occurrence/worsening of metabolic diseases, their routine use for the diagnosis or monitoring of local and general disease has not yet been reported.
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Affiliation(s)
- Anida M Băbţan
- Department of Oral Rehabilitation, Oral Health & Dental Office Management, Faculty of Dentistry, ‘Iuliu Haţieganu’ University of Medicine & Pharmacy Cluj-Napoca, Romania, Victor Babe? Street, no 15, 400012, Romania
| | - Aranka Ilea
- Department of Oral Rehabilitation, Oral Health & Dental Office Management, Faculty of Dentistry, ‘Iuliu Haţieganu’ University of Medicine & Pharmacy Cluj-Napoca, Romania, Victor Babe? Street, no 15, 400012, Romania
| | - Bianca A Boşca
- Department of Histology, Faculty of Medicine, ‘Iuliu Haţieganu’ University of Medicine & Pharmacy Cluj-Napoca, Romania, Louis Pasteur Street, no 4, Cluj-Napoca, 400349, Romania
| | - Maria Crişan
- Department of Histology, Faculty of Medicine, ‘Iuliu Haţieganu’ University of Medicine & Pharmacy Cluj-Napoca, Romania, Louis Pasteur Street, no 4, Cluj-Napoca, 400349, Romania
| | - Nausica B Petrescu
- Department of Oral Rehabilitation, Oral Health & Dental Office Management, Faculty of Dentistry, ‘Iuliu Haţieganu’ University of Medicine & Pharmacy Cluj-Napoca, Romania, Victor Babe? Street, no 15, 400012, Romania
| | - Massimo Collino
- Department of Drug Science & Technology, University of Turin, Corso Raffaello 33, 10125 Torino, Italy
| | - Rosa M Sainz
- Department of Morphology & Cell Biology, University of Oviedo, Campus del Cristo. C/Julián Clavería 6. 33006 Oviedo, Spain
| | - Jared Q Gerlach
- Glycoscience Group, National Centre for Biomedical Engineering Science, National University of Ireland Galway, H91 CF50 Galway, Ireland
| | - Radu S Câmpian
- Department of Oral Rehabilitation, Oral Health & Dental Office Management, Faculty of Dentistry, ‘Iuliu Haţieganu’ University of Medicine & Pharmacy Cluj-Napoca, Romania, Victor Babe? Street, no 15, 400012, Romania
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Habinshuti I, Chen X, Yu J, Mukeshimana O, Duhoranimana E, Karangwa E, Muhoza B, Zhang M, Xia S, Zhang X. Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.083] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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83
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Oracz J, Nebesny E, Żyżelewicz D. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn. Food Res Int 2019; 115:135-149. [DOI: 10.1016/j.foodres.2018.08.028] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 07/26/2018] [Accepted: 08/10/2018] [Indexed: 10/28/2022]
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84
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Li D, Xie Y, Na X, Li Y, Dai C, Li Y, Tan M. Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction. Food Funct 2019; 10:4414-4422. [DOI: 10.1039/c9fo00383e] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Melanoidins are not the final product of the Maillard reaction, and they can be further converted to fluorescent nanoparticles after hydrothermal treatment.
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Affiliation(s)
- Dongmei Li
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Yisha Xie
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Xiaokang Na
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Yao Li
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Chengbo Dai
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Yulian Li
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Mingqian Tan
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
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85
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Wei Q, Liu T, Sun DW. Advanced glycation end-products (AGEs) in foods and their detecting techniques and methods: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.020] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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86
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Hernández-Ruiz A, García-Villanova B, Guerra-Hernández E, Amiano P, Sánchez MJ, Dorronsoro M, Molina-Montes E. Comparison of the Dietary Antioxidant Profiles of 21 a priori Defined Mediterranean Diet Indexes. J Acad Nutr Diet 2018; 118:2254-2268.e8. [DOI: 10.1016/j.jand.2018.01.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Accepted: 01/03/2018] [Indexed: 01/12/2023]
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87
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Šebeková K, Brouder Šebeková K. Glycated proteins in nutrition: Friend or foe? Exp Gerontol 2018; 117:76-90. [PMID: 30458224 DOI: 10.1016/j.exger.2018.11.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 09/20/2018] [Accepted: 11/16/2018] [Indexed: 12/18/2022]
Abstract
Advanced glycation end products (AGEs) are formed in in vivo, and accumulate in tissues and body fluids during ageing. Endogenous AGE-modified proteins show altered structure and function, and may interact with receptor for AGEs (RAGE) resulting in production of reactive oxygen species, inflammatory, atherogenic and diabetogenic responses. AGEs are also formed in thermally processed foods. Studies in rodents document that dietary AGEs are partially absorbed into circulation, and accumulate in different tissues. Knowledge on the health effects of high dietary intake of AGEs is incomplete and contradictory. In this overview we discuss the data from experimental and clinical studies, either those supporting the assumption that restriction of dietary AGEs associated with health benefits, or data suggesting that dietary intake of AGEs associates with positive health outcomes. We polemicize whether the effects of exaggerated intake or restriction of highly thermally processed foods might be straightforward interpreted as the effects of AGEs-rich vs. AGEs-restricted diets. We also underline the lack of studies, and thus a poor knowledge, on the effects of different single chemically defined AGEs administration, concurrent intake of different dietary AGEs, of load with dietary AGEs corresponding to the habitual diet in humans, and on those of dietary AGEs in vulnerable populations, such as infants and particularly elderly.
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Affiliation(s)
- Katarína Šebeková
- Institute of Molecular Biomedicine, Medical Faculty, Comenius University, Bratislava, Slovakia.
| | - Katarína Brouder Šebeková
- Intensive Care Unit, John Radcliffe Hospital, Oxford, United Kingdom of Great Britain and Northern Ireland
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88
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Csongová M, Gurecká R, Koborová I, Celec P, Domonkos E, Uličná O, Somoza V, Šebeková K. The effects of a maternal advanced glycation end product-rich diet on somatic features, reflex ontogeny and metabolic parameters of offspring mice. Food Funct 2018; 9:3432-3446. [PMID: 29877548 DOI: 10.1039/c8fo00183a] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Maternal exposure to a Western type diet during pregnancy might predispose the offspring to manifestation of metabolic and behavioral disturbances in later life. The Western type diet contains large amounts of advanced glycation end products (AGEs). In humans and experimental rodents, the intake of an AGE-rich diet (AGE-RD) negatively affected glucose homeostasis, and initiated the production of reactive oxygen species. Rats consuming the AGE-RD presented changes in behavior. It remains unclear whether maternal intake of the AGE-RD might affect developmental plasticity in offspring. We examined early somatic (weight, incisor eruption, ear unfolding, and eye opening) and neuromotor development, oxidative status, insulin sensitivity (HOMA index) and locomotor activity assessed in PhenoTyper cages in the offspring of mice fed during pregnancy with either the AGE-RD (25% bread crusts/75% control chow) or control chow. Until weaning, the somatic development of offspring did not differ between the two dietary groups. The AGE-RD offspring manifested physiological reflexes (auditory startle, eye lid, ear twitch and righting reflexes) earlier. As young adults, the male offspring of the AGE-RD dams were heavier and less insulin sensitive compared with their control counterparts. The AGE-RD offspring showed higher locomotor activity during the active phase. Our data indicate that the maternal AGE-RD during pregnancy might accelerate the maturation of reflexes in offspring, predispose the male progeny to weight gain and affect their glucose homeostasis. These effects manifest without the direct consumption of the AGE-RD by offspring. Further work is needed to determine the mechanisms by which the maternal AGE-RD affects neurobehavioral pathways in offspring, as well as sex differences in adverse metabolic responses.
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Affiliation(s)
- Melinda Csongová
- Institute of Molecular Biomedicine, Faculty of Medicine, Comenius University, Bratislava, Slovakia.
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Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3144-y] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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90
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Straw Wine Melanoidins as Potential Multifunctional Agents: Insight into Antioxidant, Antibacterial, and Angiotensin-I-Converting Enzyme Inhibition Effects. Biomedicines 2018; 6:biomedicines6030083. [PMID: 30072595 PMCID: PMC6163464 DOI: 10.3390/biomedicines6030083] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 07/23/2018] [Accepted: 07/25/2018] [Indexed: 01/17/2023] Open
Abstract
Numerous studies provide robust evidence for a protective effect of red wine against many diseases. This bioactivity has been mainly associated with phenolic fractions of wines. However, the health effects of melanoidins in red sweet wines has been ignored. The goal of the present work was to unravel the antioxidant, antimicrobial, and angiotensin-I-converting enzyme (ACE) inhibitory properties of straw sweet wine melanoidins. Results demonstrated that melanoidins have a potential antioxidant activity, determined by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing antioxidant power (FRAP) assays. The antimicrobial activity of melanoidins was also tested against Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli. Minimum inhibitory concentration (MIC) of isolated melanoidins against three bacterial strains ranged from 5 mg mL−1 to 10 mg mL−1. Finally, the ACE inhibitory effect of isolated melanoidins was evaluated, as it is linked with antihypertensive activity. Results showed that they have ACE-inhibitory activity ranging from 58.2 ± 5.4% to 75.3 ± 6.4% at a concentration level of 2 mg mL−1. Furthermore, the chemical properties of isolated melanoidins were determined. Results demonstrated that the skeleton of straw wine melanoidins is mainly composed of carbohydrates, and bear significant numbers of phenolic compounds that may play critical roles in their functional properties. Overall, this study describing the chemical composition and functional properties of melanoidin fractions isolated from a straw wine highlights that they can be exploited as functional agents for multiple purposes. Finally, melanoidins are an unexplored source of bioactive molecules in straw wines except from polyphenols that contribute to the health effects.
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91
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Microbiome and butyrate production are altered in the gut of rats fed a glycated fish protein diet. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.06.007] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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92
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Association study of dietary non-enzymatic antioxidant capacity (NEAC) and colorectal cancer risk in the Spanish Multicase-Control Cancer (MCC-Spain) study. Eur J Nutr 2018; 58:2229-2242. [PMID: 29995245 DOI: 10.1007/s00394-018-1773-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
Abstract
PURPOSE Studies attempting to link dietary non-enzymatic antioxidant activity (NEAC) and colorectal cancer (CRC) risk have reported mixed results. We examined this association in the Spanish Multicase-Control Study considering the likely influence of coffee and other dietary factors. METHODS 1718 CRC cases and 3312 matched-controls provided information about diet through a validated 140-item food frequency questionnaire. Dietary NEAC was estimated for three methods [total radical-trapping antioxidant parameters (TRAP), ferric reducing/antioxidant power (FRAP) and TEAC-ABTS] using published values of NEAC content in food, with and without coffee's NEAC. Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated through unconditional logistic regression models adjusted for lifestyle and dietary factors. RESULTS Overall dietary intake of NEAC was significantly lower in cases compared to controls and associated with a significantly reduced CRC risk, in both men (ORQ5vsQ1 = 0.67, 95% CI 0.47-0.96 for FRAP) and women (ORQ5vsQ1 = 0.53, 95% CI 0.32-085 for FRAP), in multivariate models with and without the antioxidant contribution from coffee. The effect was similar for all the NEAC methods evaluated and for both colon and rectum. The association between dietary NEAC and CRC risk became non-significant when adjusting for fiber intake. However, intakes of NEAC and fiber were correlated. CONCLUSION This study indicates that intake of an antioxidant-rich plant-based diet, both with and without NEAC from coffee, is associated with decreased CRC risk.
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Danchin A. Bacteria in the ageing gut: did the taming of fire promote a long human lifespan? Environ Microbiol 2018; 20:1966-1987. [PMID: 29727052 DOI: 10.1111/1462-2920.14255] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Unique among animals as they evolved towards Homo sapiens, hominins progressively cooked their food on a routine basis. Cooked products are characterized by singular chemical compounds, derived from the pervasive Maillard reaction. This same reaction is omnipresent in normal metabolism involving carbonyls and amines, and its products accumulate with age. The gut microbiota acts as a first line of defence against the toxicity of cooked Maillard compounds, that also selectively shape the microbial flora, letting specific metabolites to reach the blood stream. Positive selection of metabolic functions allowed the body of hominins who tamed fire to use and dispose of these age-related compounds. I propose here that, as a hopeful accidental consequence, this resulted in extending human lifespan far beyond that of our great ape cousins. The limited data exploring the role of taming fire on the human genetic setup and on its microbiota is discussed in relation with ageing.
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Affiliation(s)
- Antoine Danchin
- Integromics, Institute of Cardiometabolism and Nutrition, Hôpital de la Pitié-Salpêtrière, 47 Boulevard de l'Hôpital, Paris, 75013, France.,School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, Hong Kong University, 21 Sassoon Road, Pokfulam, Hong Kong
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Çelik EE, Gökmen V. A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate. Food Chem 2018; 255:8-14. [DOI: 10.1016/j.foodchem.2018.02.048] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 01/14/2018] [Accepted: 02/09/2018] [Indexed: 11/30/2022]
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95
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Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment. Food Res Int 2018; 108:286-294. [DOI: 10.1016/j.foodres.2018.03.057] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Revised: 03/14/2018] [Accepted: 03/19/2018] [Indexed: 01/24/2023]
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96
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Quiroz-Reyes CN, Fogliano V. Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.04.031] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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97
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Martínez-López S, Sarriá B, Mateos R, Bravo-Clemente L. Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial in healthy and hypercholesterolemic subjects. Eur J Nutr 2018; 58:865-878. [DOI: 10.1007/s00394-018-1726-x] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Accepted: 05/22/2018] [Indexed: 12/20/2022]
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98
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Effect of coffee roasting on in vitro α-glucosidase activity: Inhibition and mechanism of action. Food Res Int 2018; 111:480-487. [PMID: 30007710 DOI: 10.1016/j.foodres.2018.05.061] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 05/15/2018] [Accepted: 05/24/2018] [Indexed: 11/23/2022]
Abstract
In vitro α-glucosidase inhibitory activity of unroasted, and medium, dark and very dark roasted robusta coffee was studied. Coffee extracts significantly inhibited the enzyme activity in a dose-dependent way. The inhibitory activity was well correlated with the degree of roast. Coffee components were separated by gel permeation chromatography into low (1 < MW < 6 kDa), intermediate (15 < MW < 60 kDa) and high (MW > 100 kDa) molecular weight fractions, which were analyzed for the α-glucosidase inhibitory capacity. Only fractions obtained from dark and very dark roasted coffee exhibited inhibitory effect. When the same fraction was obtained from coffee presenting different roasting degree, changes in α-glucosidase inhibition extent were observed. This was attributed to compositional changes within each fraction as induced by roasting. Coffee extracts and their fractions exerted a mixed-type to competitive inhibition against α-glucosidase and these mechanisms are consistent with the complexity of coffee composition.
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Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS. Food Chem 2018; 245:761-767. [DOI: 10.1016/j.foodchem.2017.11.115] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 11/03/2017] [Accepted: 11/30/2017] [Indexed: 11/22/2022]
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100
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Kashino I, Li YS, Kawai K, Nanri A, Miki T, Akter S, Kobayashi S, Kasai H, Mizoue T. Dietary non-enzymatic antioxidant capacity and DNA damage in a working population. Nutrition 2018; 47:63-68. [DOI: 10.1016/j.nut.2017.10.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 09/21/2017] [Accepted: 10/05/2017] [Indexed: 12/31/2022]
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