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Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030110] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The antioxidative activity and bioactive compounds content of lactic acid fermented green tea (LFG) fermented with an outstanding GABA-producing strain under optimised fermentation conditions were evaluated. Levilactobacillus strain GTL 79 was isolated from green tea leaves and selected based on acid production, growth potential, catechin resistance, and GABA production to be applied to LFG. Through 16S rRNA gene sequence analysis, the strain was identified as Levilactobacillus brevis. The optimised conditions were defined as fermentation at 37 °C with supplementation of 1% fermentation alcohol, 6% glucose, and 1% MSG and was determined to be most effective in increasing the lactic acid, acetic acid, and GABA content in LFG by 522.20%, 238.72% and 232.52% (or 247.58%), respectively. Initial DPPH scavenging activity of LFG fermented under the optimised conditions was 88.96% and rose to 94.38% by day 5. Polyphenols may contribute to the initial DPPH scavenging activity, while GABA and other bioactive compounds may contribute to the activity thereafter. Consequently, as GABA and other bioactive compounds found in green tea have been reported to have health benefits, future studies may prove that optimally fermented LFG by L. brevis GTL 79 could be useful in the food and health industries.
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Rodríguez-Daza MC, Pulido-Mateos EC, Lupien-Meilleur J, Guyonnet D, Desjardins Y, Roy D. Polyphenol-Mediated Gut Microbiota Modulation: Toward Prebiotics and Further. Front Nutr 2021; 8:689456. [PMID: 34268328 PMCID: PMC8276758 DOI: 10.3389/fnut.2021.689456] [Citation(s) in RCA: 127] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 05/27/2021] [Indexed: 12/11/2022] Open
Abstract
The genome of gut microbes encodes a collection of enzymes whose metabolic functions contribute to the bioavailability and bioactivity of unabsorbed (poly)phenols. Datasets from high throughput sequencing, metabolome measurements, and other omics have expanded the understanding of the different modes of actions by which (poly)phenols modulate the microbiome conferring health benefits to the host. Progress have been made to identify direct prebiotic effects of (poly)phenols; albeit up to date, these compounds are not recognized as prebiotics sensu stricto. Interestingly, certain probiotics strains have an enzymatic repertoire, such as tannase, α-L-rhamnosidase, and phenolic acid reductase, involved in the transformation of different (poly)phenols into bioactive phenolic metabolites. In vivo studies have demonstrated that these (poly)phenol-transforming bacteria thrive when provided with phenolic substrates. However, other taxonomically distinct gut symbionts of which a phenolic-metabolizing activity has not been demonstrated are still significantly promoted by (poly)phenols. This is the case of Akkermansia muciniphila, a so-called antiobesity bacterium, which responds positively to (poly)phenols and may be partially responsible for the health benefits formerly attributed to these molecules. We surmise that (poly)phenols broad antimicrobial action free ecological niches occupied by competing bacteria, thereby allowing the bloom of beneficial gut bacteria. This review explores the capacity of (poly)phenols to promote beneficial gut bacteria through their direct and collaborative bacterial utilization and their inhibitory action on potential pathogenic species. We propose the term duplibiotic, to describe an unabsorbed substrate modulating the gut microbiota by both antimicrobial and prebiotic modes of action. (Poly)phenol duplibiotic effect could participate in blunting metabolic disturbance and gut dysbiosis, positioning these compounds as dietary strategies with therapeutic potential.
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Affiliation(s)
- Maria Carolina Rodríguez-Daza
- Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec, QC, Canada.,Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Elena C Pulido-Mateos
- Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec, QC, Canada.,Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Joseph Lupien-Meilleur
- Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec, QC, Canada.,Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Denis Guyonnet
- Diana Nova, Symrise Nutrition, Clichy-la-Garenne, France
| | - Yves Desjardins
- Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec, QC, Canada.,Department of Plant Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Denis Roy
- Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec, QC, Canada.,Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
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Li Q, Gao B, Siqin B, He Q, Zhang R, Meng X, Zhang N, Zhang N, Li M. Gut Microbiota: A Novel Regulator of Cardiovascular Disease and Key Factor in the Therapeutic Effects of Flavonoids. Front Pharmacol 2021; 12:651926. [PMID: 34220497 PMCID: PMC8241904 DOI: 10.3389/fphar.2021.651926] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 04/23/2021] [Indexed: 01/30/2023] Open
Abstract
Cardiovascular disease is the main cause of death worldwide, and traditional cardiovascular risk factors cannot fully explain the occurrence of the disease. In recent years, the relationship between gut microbiota and its metabolites and cardiovascular disease has been a hot study topic. The changes in gut microbiota and its metabolites are related to the occurrence and development of atherosclerosis, myocardial infarction, heart failure, and hypertension. The mechanisms by which gut microbiota and its metabolites influence cardiovascular disease have been reported, although not comprehensively. Additionally, following ingestion, flavonoids are decomposed into phenolic acids that are more easily absorbed by the body after being processed by enzymes produced by intestinal microorganisms, which increases flavonoid bioavailability and activity, consequently affecting the onset of cardiovascular disease. However, flavonoids can also inhibit the growth of harmful microorganisms, promote the proliferation of beneficial microorganisms, and maintain the balance of gut microbiota. Hence, it is important to study the relationship between gut microbiota and flavonoids to elucidate the protective effects of flavonoids in cardiovascular diseases. This article will review the role and mechanism of gut microbiota and its metabolites in the occurrence and development of atherosclerosis, myocardial infarction, heart failure, and hypertension. It also discusses the potential value of flavonoids in the prevention and treatment of cardiovascular disease following their transformation through gut microbiota metabolism.
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Affiliation(s)
- Qinyu Li
- Department of Pharmacy, Baotou Medical College, Baotou, China
| | - Bing Gao
- Department of Pharmacy, Baotou Medical College, Baotou, China
| | - Bateer Siqin
- Xilinguole Meng Mongolian General Hospital, Xilinhaote, China
| | - Qian He
- Department of Pharmacy, Baotou Medical College, Baotou, China
| | - Ru Zhang
- Department of Pharmacy, Baotou Medical College, Baotou, China
| | - Xiangxi Meng
- Department of Pharmacy, Baotou Medical College, Baotou, China
| | - Naiheng Zhang
- Department of Pharmacy, Baotou Medical College, Baotou, China
| | - Na Zhang
- Department of Pharmacy, Baotou Medical College, Baotou, China
| | - Minhui Li
- Department of Pharmacy, Baotou Medical College, Baotou, China.,Pharmaceutical Laboratory, Inner Mongolia Institute of Traditional Chinese Medicine, Hohhot, China.,Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources and Utilization, Baotou Medical College, Baotou, China.,Office of Academic Research, Qiqihar Medical University, Qiqihar, China
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55
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Perjéssy J, Hegyi F, Nagy-Gasztonyi M, Zalán Z. Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds. FOOD SCI TECHNOL INT 2021; 28:408-420. [PMID: 34018830 DOI: 10.1177/10820132211018044] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Nowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumers health, have increased. Several studies have proved fruit juices can become suitable carrier or medium for probiotic organisms. Therefore the aim of our study was to investigate the possibility of the probiotication of sour cherry juice by lactic acid fermentation with probiotic starter culture. In the fermentation 9 Lactobacillus strains were used and two cultivars of sour cherry as raw material. The pH adjustment and supplement of nutrients were necessary and to reach the recommended probiotic cell count we also investigated the effect of dilution of sour cherry juice. Due to the optimized combination of the pH adjustment, supplementation and dilution, the investigated strains reached the desired 9 log cfu mL-1 cell density in sour cherry juices, however a significant difference was observed between the number of viable cells of some Lactobacillus strains. In the Újfehértói fürtös sour cherry L. acidophilus La-5 (9.43 log cfu mL-1), while in the Petri species L. acidophilus 150 (9.60 log cfu mL-1) resulted in the highest probiotic cell number. The lactic acid fermentation can increase the phenolic compounds, but in case of the bioactive compounds significant differences were not general between the strains.
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Affiliation(s)
- Judit Perjéssy
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | - Ferenc Hegyi
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | - Magdolna Nagy-Gasztonyi
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | - Zsolt Zalán
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
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Food and Food Groups in Inflammatory Bowel Disease (IBD): The Design of the Groningen Anti-Inflammatory Diet (GrAID). Nutrients 2021; 13:nu13041067. [PMID: 33806061 PMCID: PMC8064481 DOI: 10.3390/nu13041067] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/19/2021] [Accepted: 03/22/2021] [Indexed: 12/19/2022] Open
Abstract
Diet plays a pivotal role in the onset and course of inflammatory bowel disease (IBD). Patients are keen to know what to eat to reduce symptoms and flares, but dietary guidelines are lacking. To advice patients, an overview of the current evidence on food (group) level is needed. This narrative review studies the effects of food (groups) on the onset and course of IBD and if not available the effects in healthy subjects or animal and in vitro IBD models. Based on this evidence the Groningen anti-inflammatory diet (GrAID) was designed and compared on food (group) level to other existing IBD diets. Although on several foods conflicting results were found, this review provides patients a good overview. Based on this evidence, the GrAID consists of lean meat, eggs, fish, plain dairy (such as milk, yoghurt, kefir and hard cheeses), fruit, vegetables, legumes, wheat, coffee, tea and honey. Red meat, other dairy products and sugar should be limited. Canned and processed foods, alcohol and sweetened beverages should be avoided. This comprehensive review focuses on anti-inflammatory properties of foods providing IBD patients with the best evidence on which foods they should eat or avoid to reduce flares. This was used to design the GrAID.
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Belgacem I, Li Destri Nicosia MG, Pangallo S, Abdelfattah A, Benuzzi M, Agosteo GE, Schena L. Pomegranate Peel Extracts as Safe Natural Treatments to Control Plant Diseases and Increase the Shelf-Life and Safety of Fresh Fruits and Vegetables. PLANTS (BASEL, SWITZERLAND) 2021; 10:453. [PMID: 33673670 PMCID: PMC7997167 DOI: 10.3390/plants10030453] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/20/2021] [Accepted: 02/23/2021] [Indexed: 11/16/2022]
Abstract
Although the Green Revolution was a milestone in agriculture, it was accompanied by intensive use of synthetic pesticides, which has raised serious concerns due to their impact on human and environmental health. This is increasingly stimulating the search for safer and more eco-friendly alternative means to control plant diseases and prevent food spoilage. Among the proposed alternatives, pomegranate peel extracts (PPEs) are very promising because of their high efficacy. In the present review, we discuss the complex mechanisms of action that include direct antimicrobial activity and induction of resistance in treated plant tissues and highlight the importance of PPE composition in determining their activity. The broad spectrum of activity, wide range of application and high efficiency of PPEs against bacterial, fungal and viral plant pathogens suggest a potential market not only restricted to organic production but also integrated farming systems. Considering that PPEs are non-chemical by-products of the pomegranate industry, they are perceived as safe by the public and may be integrated in circular economy strategies. This will likely encourage agro-pharmaceutical industries to develop commercial formulations and speed up the costly process of registration.
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Affiliation(s)
- Imen Belgacem
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Maria G. Li Destri Nicosia
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Sonia Pangallo
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Ahmed Abdelfattah
- Institute of Environmental Biotechnology, Graz University of Technology, A-8010 Graz, Austria;
| | - Massimo Benuzzi
- BIOGARD, Division of CBC (Europe) srl, 24050 Bergamo, Italy;
| | - Giovanni E. Agosteo
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Leonardo Schena
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
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Makarewicz M, Drożdż I, Tarko T, Duda-Chodak A. The Interactions between Polyphenols and Microorganisms, Especially Gut Microbiota. Antioxidants (Basel) 2021; 10:188. [PMID: 33525629 PMCID: PMC7911950 DOI: 10.3390/antiox10020188] [Citation(s) in RCA: 94] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/15/2021] [Accepted: 01/25/2021] [Indexed: 02/07/2023] Open
Abstract
This review presents the comprehensive knowledge about the bidirectional relationship between polyphenols and the gut microbiome. The first part is related to polyphenols' impacts on various microorganisms, especially bacteria, and their influence on intestinal pathogens. The research data on the mechanisms of polyphenol action were collected together and organized. The impact of various polyphenols groups on intestinal bacteria both on the whole "microbiota" and on particular species, including probiotics, are presented. Moreover, the impact of polyphenols present in food (bound to the matrix) was compared with the purified polyphenols (such as in dietary supplements) as well as polyphenols in the form of derivatives (such as glycosides) with those in the form of aglycones. The second part of the paper discusses in detail the mechanisms (pathways) and the role of bacterial biotransformation of the most important groups of polyphenols, including the production of bioactive metabolites with a significant impact on the human organism (both positive and negative).
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Affiliation(s)
| | | | | | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (M.M.); (I.D.); (T.T.)
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59
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Zhang S, Hu C, Guo Y, Wang X, Meng Y. Polyphenols in fermented apple juice: Beneficial effects on human health. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104294] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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Novotni D, Mutak N, Nanjara L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D. Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread. Food Technol Biotechnol 2020; 58:465-474. [PMID: 33505209 PMCID: PMC7821782 DOI: 10.17113/ftb.58.04.20.6892] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Research background Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentation performance, antioxidant activity, rheological behaviour and baking application of carob sourdough. Experimental approach Carob sourdough was fermented with Lactobacillus brevis or Lactobacillus fermentum combined with Saccharomyces cerevisiae for 24 h at 30 °C. At the end of sourdough fermentation, number of viable lactic acid bacteria and yeast cells, total titratable acidity, pH value, antioxidant activity, phenolics and sugar content were determined. Carob flour (12% flour mass fraction) or sourdough equivalent (22.5% dough mass fraction) was applied in making composite partially baked frozen bread. Dough rheology was monitored using a farinograph. Nutritive value, physical properties and sensory attributes of the rebaked bread samples were evaluated using a hedonic test. Results and conclusions By the end of fermentation, carob sourdough reached pH=4.2-4.5 and total acidity 9.9-12.3 mL of 0.1 M NaOH, sugar content on dry mass basis was reduced by 8 g/100 g, while total phenolics and antioxidant activity were increased up to 21%, depending on the starter culture. Addition of carob flour or sourdough to wheat dough resulted in firmer consistency, longer development time, and lower quality number. Regardless, bread with carob flour had significantly improved specific volume. Compared with common wheat bread, carob bread had increased dietary fibre content (46%), total phenolics (140-200%) and antioxidant activity (240-300%), higher shape, larger volume, reduced crumbliness, unchanged firmness and darker crumb colour. Consumer preference and overall acceptability scores of carob sour bread were comparable to those of wheat bread, falling into the category of ’liking very much’. Novelty and scientific contribution To our knowledge, this is the first study that proved the feasibility of carob sourdough fermentation using mixed starter cultures, where L. brevis together with S. cerevisiae was better adapted to the substrate than L. fermentum. The carob sourdough could be used as a natural ingredient for improvement of nutritive value and reduction of crumbliness of partially baked frozen bread.
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Affiliation(s)
- Dubravka Novotni
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Nika Mutak
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ljiljana Nanjara
- University of Applied Sciences 'Marko Marulić', Petra Krešimira IV 30, 22300 Knin, Croatia
| | - Saša Drakula
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Nikolina Čukelj Mustač
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Bojana Voučko
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Duška Ćurić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
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Yousefi M, Shadnoush M, Khorshidian N, Mortazavian AM. Insights to potential antihypertensive activity of berry fruits. Phytother Res 2020; 35:846-863. [PMID: 32959938 DOI: 10.1002/ptr.6877] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 08/11/2020] [Accepted: 08/24/2020] [Indexed: 12/11/2022]
Abstract
Hypertension is one of the main risk factors for cardiovascular disease and causes widespread morbidity and mortality worldwide. Although several antihypertensive drugs have been proposed for management of high blood pressure, changing lifestyle, including diet, has attracted interest recently. In this sense, consumption of fruits and vegetables, which are rich in vitamins, minerals, and phytochemicals, has been assigned as an efficient therapeutics. Berry fruits contain various bioactive compounds with potential health implications such as antioxidant, antimicrobial, anticancer, and anti-inflammatory properties. The main mechanisms responsible for antihypertensive activity mainly arise from the activity of flavonoids, minerals, and vitamins, as well as fibers. The objective of this review is to provide a summary of studies regarding the effect of berry fruits on the hypertensive animals and humans. The mechanisms involved in reducing blood pressure by each group of compounds have been highlighted. It can be concluded that berries' bioactive compounds are efficient in mitigation of hypertension through improvement of vascular function, angiotensin-converting enzyme's (ACE) inhibitory activity, increasing endothelial nitric oxide synthase (eNOS) activity, and nitric oxide (NO) production, besides anti-oxidative and anti-inflammatory activities. These fruits can be considered as potential sources of invaluable compounds for development of antihypertensive foods and pharmaceuticals.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Mahdi Shadnoush
- Department of Clinical Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amir M Mortazavian
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Abstract
AbstractThis paper presents the effect of polyphenols on microorganisms inhabiting the human gastrointestinal tract (mainly bacteria belonging to the Lactobacillus genus) and pathogenic microorganisms classified as the most common food contaminants. Plant secondary metabolites have the ability to modulate the growth of many microorganisms. Due to the metabolic changes induced by their presence in the environment, many pathogenic microorganisms are unable to grow, which in turn cause a significant reduction in their pathogenic potential. These processes include primarily the induction of ruptures in the cell membrane and disturbance of cell respiration. Often, the lack of integrity of cell membranes also leads to the disturbance of intracellular homeostasis and leakage of cellular components, such as proteins, ATP molecules or intracellular ions. Autoxidizing polyphenols also act as pro-oxidative substances. Hydrogen peroxide formed in the process of oxidation of polyphenolic compounds acts as a bactericidal substance (by induction of DNA breaks). With regard to intestinal microbiota, polyphenols are considered prebiotic substances that increase the number of commensal bacteria. They can positively influence the growth of Lactobacillus bacteria, which have the ability to metabolize undigested antioxidants in the digestive tract of humans and animals. Depending on the pH of the environment and the presence of ions, plant polyphenols in the human digestive tract can act as substances with antioxidant potential or become pro-oxidants. Thus, combining functional food with polyphenols and Lactobacillus bacteria not only protects food products against the development of undesirable and pathogenic microbiota, but also has a positive effect on human health. The paper also describes the possibility of changes in the genome of Lactobacillus bacteria (under the influence of polyphenols) and the influence of Lactobacillus spp. bacteria on the antimicrobial properties of polyphenols. The enzymatic abilities of bacteria of the genus Lactobacillus, which influence the transformation of polyphenolic compounds, were also described.
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63
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Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: Survival and residual effects. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107278] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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64
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Chiappe CS, Iurlina MO, Saiz AI. Effect of honey phenolic extract on biofilm formation by Pediococcus pentosaceus and Lactobacillus fermentum. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109782] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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65
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DEMİRTAŞ A. Influence of Pinus brutia bark extract containing phenolic compounds on some commensal and pathogenic bacteria from the intestinal microflora. MEHMET AKIF ERSOY ÜNIVERSITESI VETERINER FAKÜLTESI DERGISI 2020. [DOI: 10.24880/maeuvfd.709662] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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Shen L, Xiong J, Jiang Q. Influence of proanthocyanidins combined with ethanol-wet bonding on the bonding quality of fibre posts to root dentine. Eur J Oral Sci 2020; 128:325-335. [PMID: 32737932 DOI: 10.1111/eos.12719] [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] [Accepted: 06/12/2020] [Indexed: 11/29/2022]
Abstract
This study evaluated the influence of a bonding approach using proanthocyanidins (PAs) combined with ethanol-wet bonding (EWB) and a hydrophobic adhesive on the bonding quality of fibre posts. After endodontic treatment and post-space preparation, 72 single-rooted extracted human teeth were etched, thoroughly rinsed, and then treated using the following procedures (n = 24 teeth per group): group 1, no pretreatment; group 2, pretreatment with absolute ethanol three times, for 30 s each time; or group 3, pretreatment with absolute ethanol solution containing 5% PAs three times, for 30 s each time. Six teeth per group were dried according to a dry and a wet drying protocol and then observed using field emission-scanning electron microscopy. The remaining 18 teeth in each group were cemented with fibre posts: All-Bond 3 and Duo-Link cement were used for group 1; and hydrophobic adhesive and Duo-Link cement were used for groups 2 and 3. Push-out bond strength, failure mode, and nanoleakage were evaluated immediately and after collagenase treatment. Higher push-out bond strength and less nanoleakage were observed in the two ethanol-pretreatment groups, regardless of storage conditions. Teeth pretreated with PAs + ethanol exhibited significantly higher push-out bond strength after collagenase treatment than did teeth pretreated with ethanol alone. Within the limits of this study, the bonding approach of PAs combined with EWB and a hydrophobic adhesive synergistically improved the durability of fibre post bonds.
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Affiliation(s)
- Lipei Shen
- School of Stomatology, Capital Medical University, Beijing, China
| | - Jie Xiong
- School of Stomatology, Capital Medical University, Beijing, China
| | - Qingsong Jiang
- School of Stomatology, Capital Medical University, Beijing, China
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Nazzaro F, Fratianni F, De Feo V, Battistelli A, Da Cruz AG, Coppola R. Polyphenols, the new frontiers of prebiotics. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:35-89. [PMID: 32892838 DOI: 10.1016/bs.afnr.2020.06.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
There is a growing interest in the identification of molecules capable to promote health and with a concurrent potential for technological applications. Prebiotics are functional ingredients naturally occurring in some plant and animal foods that since many decades stimulated considerable attention from the pharmaceutical and food industries due to their positive health effects. Together the well-known biomolecules with ascertained prebiotic effect, in last year new molecules were finally recognized as prebiotics, so capable to improve the health of an organism, also through the positive effect exerted on host microbiota. Among the so-called prebiotics, a special mention should be given to polyphenols, probably the most important, or at least among the most important secondary metabolites produced by the vegetal kingdom. This short chapter wants to emphasize polyphenols and, after briefly describing the individual microbiome, to illustrate how polyphenols can, through their influence on the microbiome, have a positive effect on the health of the individual in general, and on some pathologies in particular, for which the role of a bad status of the individual microbiome has been definitively established.
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Affiliation(s)
| | | | - Vincenzo De Feo
- Department of Pharmacy, University of Salerno, Fisciano, Salerno, Italy
| | | | - Adriano Gomes Da Cruz
- Food Department, Federal Institute of Education, Science and Technology of Rio de Janeiro, Brazil
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences, DiAAA-University of Molise, Campobasso, Italy
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68
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Lee H, Choi EJ, Park S, Lee J. Laxative and antioxidant effects of ramie ( Boehmeria nivea L .) leaf extract in experimental constipated rats. Food Sci Nutr 2020; 8:3389-3401. [PMID: 32724603 PMCID: PMC7382170 DOI: 10.1002/fsn3.1619] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 04/07/2020] [Accepted: 04/12/2020] [Indexed: 12/14/2022] Open
Abstract
Ramie leaf (Boehmeria nivea L.) is rich in cellulose, polyphenol compounds, vitamin C, and minerals. The leaves of this plant, which are used for medicinal purposes, have long been reported to have anti-inflammatory, antioxidant, anticolitis, and antidiabetic effects. We investigated the protective effects of ramie leaf ethanol extract (RLE) against loperamide-induced constipation and oxidative stress in rats. Male Sprague-Dawley rats were administered 200 or 400 mg/kg body weight of RLE (RLEL and RLEH groups) by gavage, while normal (NOR) and control (CON) rats received saline. Loperamide (4.0 mg/kg, twice per day) was injected subcutaneously to induce constipation in RLEL, RLEH, and CON groups. Total fecal number, wet weight, and water content decreased, while the total number of loperamide-induced fecal pellets in the distal colon increased with administration of RLE in a dose-dependent manner. Gastrointestinal transit time was more greatly reduced in RLE-treated groups than in the CON group. Serum total cholesterol (TC) level, as well as alanine aminotransferase (ALT) and alkaline phosphatase (ALP) activity, was significantly lower in both RLEL and RLEH groups compared with the CON group. Intestinal mucosa malondialdehyde (MDA) and hydrogen peroxide (H2O2) production decreased significantly in a dose-dependent manner in the RLE-treated groups. Loperamide decreased the antioxidant enzyme activity, including that of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), while RLE administration increased the antioxidant activity. These results suggest that RLE exerts potent laxative and antioxidant effects in model rats with loperamide-induced constipation.
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Affiliation(s)
- Hyun‐Joo Lee
- Department of Nutrition and Culinary ScienceHankyong National UniversityAnsungKorea
| | - Eun Joo Choi
- Department of PharmacyCollege of PharmacyChosun UniversityGwangjuKorea
| | - Sihoon Park
- Department of Food and NutritionChosun UniversityGwangjuKorea
| | - Jae‐Joon Lee
- Department of Food and NutritionChosun UniversityGwangjuKorea
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Loo YT, Howell K, Chan M, Zhang P, Ng K. Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods. Compr Rev Food Sci Food Saf 2020; 19:1268-1298. [PMID: 33337077 DOI: 10.1111/1541-4337.12563] [Citation(s) in RCA: 107] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Revised: 03/16/2020] [Accepted: 03/21/2020] [Indexed: 12/18/2022]
Abstract
The gut microbiota plays a prominent role in human health. Alterations in the gut microbiota are linked to the development of chronic diseases such as obesity, inflammatory bowel disease, metabolic syndrome, and certain cancers. We know that diet plays an important role to initiate, shape, and modulate the gut microbiota. Long-term dietary patterns are shown to be closely related with the gut microbiota enterotypes, specifically long-term consumption of carbohydrates (related to Prevotella abundance) or a diet rich in protein and animal fats (correlated to Bacteroides). Short-term consumption of solely animal- or plant-based diets have rapid and reproducible modulatory effects on the human gut microbiota. These alterations in microbiota profile by dietary alterations can be due to impact of different dietary macronutrients, carbohydrates, protein, and fat, which have diverse modulatory effects on gut microbial composition. Food-derived phenolics, which encompass structural variants of flavonoids, hydroxybenzoic acids, hydroxycinnamic acids, coumarins, stilbenes, ellagitannins, and lignans can modify the gut microbiota. Gut microbes have been shown to act on dietary fibers and phenolics to produce functional metabolites that contribute to gut health. Here, we discuss recent studies on the impacts of phenolics and phenolic fiber-rich foods on the human gut microbiota and provide an insight into potential synergistic roles between their bacterial metabolic products in the regulation of the intestinal microbiota.
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Affiliation(s)
- Yit Tao Loo
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, Australia
| | - Kate Howell
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, Australia
| | - Miin Chan
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, Australia
| | - Ken Ng
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, Australia
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Sorrenti V, Fortinguerra S, Caudullo G, Buriani A. Deciphering the Role of Polyphenols in Sports Performance: From Nutritional Genomics to the Gut Microbiota toward Phytonutritional Epigenomics. Nutrients 2020; 12:nu12051265. [PMID: 32365576 PMCID: PMC7281972 DOI: 10.3390/nu12051265] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/24/2020] [Accepted: 04/27/2020] [Indexed: 02/07/2023] Open
Abstract
The individual response to nutrients and non-nutrient molecules can be largely affected by three important biological layers. The gut microbiome can alter the bioavailability of nutrients and other substances, the genome can influence molecule kinetics and dynamics, while the epigenome can modulate or amplify the properties of the genome. Today the use of omic techniques and bioinformatics, allow the construction of individual multilayer networks and thus the identification of personalized strategies that have recently been considered in all medical fields, including sports medicine. The composition of each athlete’s microbiome influences sports performance both directly by acting on energy metabolism and indirectly through the modulation of nutrient or non-nutrient molecule availability that ultimately affects the individual epigenome and the genome. Among non-nutrient molecules polyphenols can potentiate physical performances through different epigenetic mechanisms. Polyphenols interact with the gut microbiota, undergoing extensive metabolism to produce bioactive molecules, which act on transcription factors involved in mitochondrial biogenesis, antioxidant systems, glucose and lipid homeostasis, and DNA repair. This review focuses on polyphenols effects in sports performance considering the individual microbiota, epigenomic asset, and the genomic characteristics of athletes to understand how their supplementation could potentially help to modulate muscle inflammation and improve recovery.
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Affiliation(s)
- Vincenzo Sorrenti
- Department of Pharmaceutical & Pharmacological Sciences, University of Padova, 35131 Padova, Italy
- Bendessere™ Study Center, Solgar Italia Multinutrient S.p.A., 35131 Padova, Italy; (S.F.); (G.C.); (A.B.)
- Maria Paola Belloni Center for Personalized Medicine, Data Medica Group (Synlab Limited), 35100 Padova, Italy
- Correspondence:
| | - Stefano Fortinguerra
- Bendessere™ Study Center, Solgar Italia Multinutrient S.p.A., 35131 Padova, Italy; (S.F.); (G.C.); (A.B.)
- Maria Paola Belloni Center for Personalized Medicine, Data Medica Group (Synlab Limited), 35100 Padova, Italy
| | - Giada Caudullo
- Bendessere™ Study Center, Solgar Italia Multinutrient S.p.A., 35131 Padova, Italy; (S.F.); (G.C.); (A.B.)
| | - Alessandro Buriani
- Bendessere™ Study Center, Solgar Italia Multinutrient S.p.A., 35131 Padova, Italy; (S.F.); (G.C.); (A.B.)
- Maria Paola Belloni Center for Personalized Medicine, Data Medica Group (Synlab Limited), 35100 Padova, Italy
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71
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Desrouillères K, Millette M, Bagheri L, Maherani B, Jamshidian M, Lacroix M. The synergistic effect of cell wall extracted from probiotic biomass containing Lactobacillus acidophilus CL1285, L. casei LBC80R, and L. rhamnosus CLR2 on the anticancer activity of cranberry juice-HPLC fractions. J Food Biochem 2020; 44:e13195. [PMID: 32185816 DOI: 10.1111/jfbc.13195] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/24/2020] [Accepted: 01/24/2020] [Indexed: 12/21/2022]
Abstract
Anticancer effects were evaluated on three HPLC fractions obtained from a concentrated cranberry juice and cell wall constituents extracted from a probiotic biomass containing Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R, and Lactobacillus rhamnosus CLR2. The samples were tested at increasing concentrations for the antiproliferative assay using HT-29 cells' line and for the quinone reductase (QR) assay using Hepa-1c1c7 murine hepatoma cells. Fraction 1 (F1) which is highly concentrated with phenolic acids inhibited the growth of the HT-29 cells' line with IC50 values of 14.80 µg Gallic acid equivalent (GAE)/ml. The fraction 3 (F3) which is highly concentrated in flavonols had potency as QR inducer. Furthermore, the results showed that all cranberry fractions combined with cell wall constituents extracted from the probiotic biomass were more effective in inhibiting the growth of HT-29 as compared to the cranberry fractions tested alone, indicating a possible synergy effect between these bio-functional compounds. PRACTICAL APPLICATIONS: This study strongly evidenced that cranberry juice fractions combined with cell wall constituents extracted from the probiotic biomass can be used as a potent preventive functional compound against colorectal cancer. Therefore, this research proposes a natural dietary compound to prevent mutagenesis and carcinogenesis of colorectal cancer. Furthermore, the industry can formulae products containing probiotic and phenolic compounds as colon cancer cell growth preventive and anticancer products.
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Affiliation(s)
- Kerlynn Desrouillères
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada
| | | | - Leila Bagheri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada
| | - Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada
| | - Majid Jamshidian
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada
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Grosu IA, Pistol GC, Marin DE, Cişmileanu A, Palade LM, Ţăranu I. Effects of Dietary Grape Seed Meal Bioactive Compounds on the Colonic Microbiota of Weaned Piglets With Dextran Sodium Sulfate-Induced Colitis Used as an Inflammatory Model. Front Vet Sci 2020; 7:31. [PMID: 32161762 PMCID: PMC7054226 DOI: 10.3389/fvets.2020.00031] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Accepted: 01/14/2020] [Indexed: 12/18/2022] Open
Abstract
Microbiota affects host health and plays an important role in dysbiosis. The study examined the effect of diet including grape seed meal (GSM) with its mixture of bioactive compounds on the large intestine microbiota and short-chain fatty acid synthesis in weaned piglets treated with dextran sodium sulfate (DSS) as a model for inflammatory bowel diseases. Twenty-two piglets were included in four experimental groups based on their diet: control, DSS (1 g/kg/b.w.+control diet), GSM (8% grape seed meal inclusion in control diet), and DSS+GSM (1 g/kg/b.w., 8% grape seed meal in control diet). After 30 days, the colon content was isolated and used for microbiota sequencing on an Illumina MiSeq platform. QIIME 1.9.1 pipeline was used to process the raw sequences. Both GSM and DSS alone and in combination affected the diversity indices and Firmicutes:Bacteroidetes ratio, with significantly higher values in the DSS-afflicted piglets for Proteobacteria phylum, Roseburia, Megasphera and CF231 genus, and lower values for Lactobacillus. GSM with high-fiber, polyphenol and polyunsaturated fatty acid (PUFA) content increased the production of butyrate and isobutyrate, stimulated the growth of beneficial genera like Prevotella and Megasphaera, while countering the relative abundance of Roseburia, reducing it to half of the DSS value and contributing to the management of the DSS effects.
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Affiliation(s)
- Iulian A Grosu
- Laboratory of Animal Biology, National Institute for Research and Development for Biology and Animal Nutrition, Balotesti, Romania
| | - Gina C Pistol
- Laboratory of Animal Biology, National Institute for Research and Development for Biology and Animal Nutrition, Balotesti, Romania
| | - Daniela E Marin
- Laboratory of Animal Biology, National Institute for Research and Development for Biology and Animal Nutrition, Balotesti, Romania
| | - Ana Cişmileanu
- Laboratory of Animal Biology, National Institute for Research and Development for Biology and Animal Nutrition, Balotesti, Romania
| | - Laurenţiu M Palade
- Laboratory of Animal Biology, National Institute for Research and Development for Biology and Animal Nutrition, Balotesti, Romania
| | - Ionelia Ţăranu
- Laboratory of Animal Biology, National Institute for Research and Development for Biology and Animal Nutrition, Balotesti, Romania
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Ashkezary MR, Bonanno A, Todaro M, Settanni L, Gaglio R, Todaro A, Alabiso M, Maniaci G, Mazza F, Grigoli AD. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese. J Food Sci 2020; 85:556-566. [PMID: 32067252 DOI: 10.1111/1750-3841.15045] [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] [Received: 06/21/2019] [Revised: 12/07/2019] [Accepted: 12/16/2019] [Indexed: 01/11/2023]
Abstract
A novel dairy product, namely "chocolate cheese", was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2 ). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbiological profile showed that the total mesophilic count and the number of mesophilic coccus lactic acid bacteria (LAB) were approximately equal (about 108 CFU/g) in all cheese. The survival of the microorganisms was affected by both the chocolate added and the storage time. Chocolate cheese stored for 6 weeks had less Enterobacteriaceae than control cheese, whereas yeasts were detected at higher cell densities in the former cheese. Filamentous fungi were undetectable in some cheese. Differences were also observed in the number of mesophilic rod LAB, which increased progressively over time in all cheese, and in Enterobacteriaceae, yeasts, and filamentous fungi, which decreased during storage. Descriptive and hedonic sensory tests and principal component analysis showed that fresh cheese and cheese stored for 2 weeks, including 5% molten chocolate, were the most preferred by evaluators. Based on these results, chocolate cheese has the potential to be appreciated in the market for its nutritional, health, and sensory properties. PRACTICAL APPLICATION: Chocolate cheese, made by combining two typical Sicilian foods, Pecorino cheese and Modica chocolate, is proposed as a novel dairy product. The highest sensory acceptance was obtained with the addition of 5% molten chocolate and storage for 2 weeks. Given its improved antioxidant properties, healthier fat, and sensory properties, chocolate cheese has the potential to be appreciated in the market, especially by young consumers.
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Affiliation(s)
- Mansour Rabie Ashkezary
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Adriana Bonanno
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Massimo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Aldo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Marco Alabiso
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Giuseppe Maniaci
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Francesca Mazza
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Antonino Di Grigoli
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
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Prebiotic activity of monofloral honeys produced by stingless bees in the semi-arid region of Brazilian Northeastern toward Lactobacillus acidophilus LA-05 and Bifidobacterium lactis BB-12. Food Res Int 2020; 128:108809. [DOI: 10.1016/j.foodres.2019.108809] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 08/13/2019] [Accepted: 11/06/2019] [Indexed: 01/07/2023]
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75
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Choe U, Li Y, Yu L, Gao B, Wang TTY, Sun J, Chen P, Yu L. Chemical composition of cold-pressed blackberry seed flour extract and its potential health-beneficial properties. Food Sci Nutr 2020; 8:1215-1225. [PMID: 32148827 PMCID: PMC7020322 DOI: 10.1002/fsn3.1410] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/11/2019] [Accepted: 12/16/2019] [Indexed: 01/07/2023] Open
Abstract
The blackberry seed flour was cold-extracted using 50% acetone and examined for its phytochemical composition and health-beneficial properties including in vitro gut microbiota modulatory, free radical scavenging, anti-inflammatory, and antiproliferative capacities. Among identified thirteen components of blackberry seed flour extract through UHPLC-MS analysis, sanguiin H6 was the primary component and followed by ellagic acid and pedunculagin. For health-beneficial properties, the blackberry seed flour extract increased the total number of gut bacteria and shifted the abundance of specific bacterial phylum, family, or genus. The extract had RDSC, ORAC, HOSC, and ABTS•+ scavenging capacities of 362, 304, 2,531, and 267 μmol Trolox equivalents (TE)/g, respectively. In addition, the blackberry seed flour extract showed capacities for anti-inflammation and antiproliferation by suppressing LPS induced IL-1β mRNA expressions in the cultured J774A.1 mouse macrophages and the proliferation of LNCaP prostate cancer cells. The results suggest potential health benefits and further utilization of blackberry seed flour as functional foods.
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Affiliation(s)
- Uyory Choe
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMDUSA
- Diet, Genomics and Immunology LaboratoryBeltsville Human Nutrition Research CenterAgricultural Research ServiceUnited States Department of AgricultureBeltsvilleMDUSA
| | - Yanfang Li
- Food Composition and Methods Development LaboratoryBeltsville Human Nutrition Research CenterAgricultural Research ServiceUnited States Department of AgricultureBeltsvilleMDUSA
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
| | - Lu Yu
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMDUSA
- Diet, Genomics and Immunology LaboratoryBeltsville Human Nutrition Research CenterAgricultural Research ServiceUnited States Department of AgricultureBeltsvilleMDUSA
| | - Boyan Gao
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Thomas T. Y. Wang
- Diet, Genomics and Immunology LaboratoryBeltsville Human Nutrition Research CenterAgricultural Research ServiceUnited States Department of AgricultureBeltsvilleMDUSA
| | - Jianghao Sun
- Food Composition and Methods Development LaboratoryBeltsville Human Nutrition Research CenterAgricultural Research ServiceUnited States Department of AgricultureBeltsvilleMDUSA
| | - Pei Chen
- Food Composition and Methods Development LaboratoryBeltsville Human Nutrition Research CenterAgricultural Research ServiceUnited States Department of AgricultureBeltsvilleMDUSA
| | - Liangli Yu
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMDUSA
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Yang Q, Liang Q, Balakrishnan B, Belobrajdic DP, Feng QJ, Zhang W. Role of Dietary Nutrients in the Modulation of Gut Microbiota: A Narrative Review. Nutrients 2020; 12:E381. [PMID: 32023943 PMCID: PMC7071260 DOI: 10.3390/nu12020381] [Citation(s) in RCA: 232] [Impact Index Per Article: 58.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 01/21/2020] [Accepted: 01/29/2020] [Indexed: 02/07/2023] Open
Abstract
Understanding how dietary nutrients modulate the gut microbiome is of great interest for the development of food products and eating patterns for combatting the global burden of non-communicable diseases. In this narrative review we assess scientific studies published from 2005 to 2019 that evaluated the effect of micro- and macro-nutrients on the composition of the gut microbiome using in vitro and in vivo models, and human clinical trials. The clinical evidence for micronutrients is less clear and generally lacking. However, preclinical evidence suggests that red wine- and tea-derived polyphenols and vitamin D can modulate potentially beneficial bacteria. Current research shows consistent clinical evidence that dietary fibers, including arabinoxylans, galacto-oligosaccharides, inulin, and oligofructose, promote a range of beneficial bacteria and suppress potentially detrimental species. The preclinical evidence suggests that both the quantity and type of fat modulate both beneficial and potentially detrimental microbes, as well as the Firmicutes/Bacteroides ratio in the gut. Clinical and preclinical studies suggest that the type and amount of proteins in the diet has substantial and differential effects on the gut microbiota. Further clinical investigation of the effect of micronutrients and macronutrients on the microbiome and metabolome is warranted, along with understanding how this influences host health.
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Affiliation(s)
- Qi Yang
- Center for Marine Drugs, State Key Laboratory of Oncogene and Related Genes, Department of Pharmacy, Renji Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai 200127, China;
- Centre for Marine Biopro ducts Development, College of Medicine and Public Health, Flinders University, Adelaide, South Australia 5042, Australia; (Q.L.); (B.B.)
| | - Qi Liang
- Centre for Marine Biopro ducts Development, College of Medicine and Public Health, Flinders University, Adelaide, South Australia 5042, Australia; (Q.L.); (B.B.)
- Shanxi University of Chinese Medicine, Tai Yuan 030619, China;
| | - Biju Balakrishnan
- Centre for Marine Biopro ducts Development, College of Medicine and Public Health, Flinders University, Adelaide, South Australia 5042, Australia; (Q.L.); (B.B.)
| | | | - Qian-Jin Feng
- Shanxi University of Chinese Medicine, Tai Yuan 030619, China;
| | - Wei Zhang
- Centre for Marine Biopro ducts Development, College of Medicine and Public Health, Flinders University, Adelaide, South Australia 5042, Australia; (Q.L.); (B.B.)
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Wiciński M, Gębalski J, Mazurek E, Podhorecka M, Śniegocki M, Szychta P, Sawicka E, Malinowski B. The Influence of Polyphenol Compounds on Human Gastrointestinal Tract Microbiota. Nutrients 2020; 12:nu12020350. [PMID: 32013109 PMCID: PMC7071305 DOI: 10.3390/nu12020350] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 01/24/2020] [Accepted: 01/26/2020] [Indexed: 12/15/2022] Open
Abstract
Polyphenols form a diverse group of compounds containing at least two hydroxyl groups in their chemical structure. Because of the common presence in plant kingdom, polyphenols are considered a significant component of food and an important group of compounds with antioxidant properties. The absorption of polyphenols present in food depends mostly on the activity of intestinal microflora. However, little is known about the processes and interactions responsible for such phenomenon in guts ecosystem. There are only few available publications that examine the effect on polyphenols on intestinal microbiota. Therefore, this work will focus on describing the relationship between polyphenol compounds present in food and bacteria colonizing the intestines, their mechanism, and impact on human’s health.
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Affiliation(s)
- Michał Wiciński
- Department of Pharmacology and Therapeutics, Faculty of Medicine, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, 85–090 Bydgoszcz, Poland; (E.W.); (E.M.); (E.S.); (B.M.)
| | - Jakub Gębalski
- Department of Pharmacology and Therapeutics, Faculty of Medicine, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, 85–090 Bydgoszcz, Poland; (E.W.); (E.M.); (E.S.); (B.M.)
- Correspondence:
| | - Ewelina Mazurek
- Department of Pharmacology and Therapeutics, Faculty of Medicine, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, 85–090 Bydgoszcz, Poland; (E.W.); (E.M.); (E.S.); (B.M.)
| | - Marta Podhorecka
- Department of Geriatrics, Faculty of Health Sciences, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, 85–090 Bydgoszcz, Poland;
| | - Maciej Śniegocki
- Department of Neurosurgery, Neurotraumatology and Paediatric Neurosurgery, Faculty of Medicine, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, 85–090 Bydgoszcz, Poland;
| | - Paweł Szychta
- Department of Plastic, Reconstructive and Aesthetic Surgery, Faculty of Medicine, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, 85–090 Bydgoszcz, Poland;
| | - Ewelina Sawicka
- Department of Pharmacology and Therapeutics, Faculty of Medicine, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, 85–090 Bydgoszcz, Poland; (E.W.); (E.M.); (E.S.); (B.M.)
| | - Bartosz Malinowski
- Department of Pharmacology and Therapeutics, Faculty of Medicine, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, 85–090 Bydgoszcz, Poland; (E.W.); (E.M.); (E.S.); (B.M.)
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Rawi MH, Zaman SA, Pa'ee KF, Leong SS, Sarbini SR. Prebiotics metabolism by gut-isolated probiotics. Journal of Food Science and Technology 2020; 57:2786-2799. [PMID: 32624588 DOI: 10.1007/s13197-020-04244-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2019] [Accepted: 01/03/2020] [Indexed: 12/17/2022]
Abstract
There are numerous species of bacteria resides in the lumen of human colon. The word 'colon', resembles colony or the colonization of microbiota of which plays an important role in the fermentation of prebiotics. The standpoint of prebiotic nowadays is well reported for attenuating gut dysbiosis in many clinical studies tested on animals and human. However, because of the huge amount of gut microbiome, the attempt to connect the dots between bacterial population and the host are not plainly discernible. Thus, a need to analyse recent research on the pathways of prebiotic metabolism adopted by commonly studied probiotics i.e. Bifidobacteria and Lactobacillus. Several different substrate-dependent gene expressions are induced to break down oligosaccharide molecules shown by those probiotics. The hydrolysis can occur either by membrane bound (extracellular) or cytoplasmic (intracellular) enzyme of the enteric bacteria. Therefore, this review narrates several prebiotic metabolisms occur during gut fermentation, and metabolite production i.e. organic acids conversion.
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Affiliation(s)
- Muhamad Hanif Rawi
- Faculty of Agricultural and Food Sciences, Universiti Putra Malaysia Bintulu Campus, Jalan Nyabau, 97008 Bintulu, Sarawak Malaysia
| | - Siti Aisyah Zaman
- Faculty of Agricultural and Food Sciences, Universiti Putra Malaysia Bintulu Campus, Jalan Nyabau, 97008 Bintulu, Sarawak Malaysia
| | - Khairul Faizal Pa'ee
- Food Technology Section, Universiti Kuala Lumpur Branch Campus Malaysian Institute of Chemical and Bio-Engineering Technology (UniKL-MICET), Bandar Vendor, Taboh Naning, 78000 Alor Gajah, Melaka Malaysia
| | - Sui Sien Leong
- Faculty of Agricultural and Food Sciences, Universiti Putra Malaysia Bintulu Campus, Jalan Nyabau, 97008 Bintulu, Sarawak Malaysia
| | - Shahrul Razid Sarbini
- Faculty of Agricultural and Food Sciences, Universiti Putra Malaysia Bintulu Campus, Jalan Nyabau, 97008 Bintulu, Sarawak Malaysia
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79
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Carullo G, Governa P, Spizzirri UG, Biagi M, Sciubba F, Giorgi G, Loizzo MR, Di Cocco ME, Aiello F, Restuccia D. Sangiovese cv Pomace Seeds Extract-Fortified Kefir Exerts Anti-Inflammatory Activity in an In Vitro Model of Intestinal Epithelium Using Caco-2 Cells. Antioxidants (Basel) 2020; 9:E54. [PMID: 31936207 PMCID: PMC7022605 DOI: 10.3390/antiox9010054] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/04/2020] [Accepted: 01/05/2020] [Indexed: 02/06/2023] Open
Abstract
Inflammatory bowel disease and food allergies are a growing topic in the field of nutrition science. Polyphenols, which are the most important secondary metabolites of plants, demonstrated to modulate the expression and/or production of numerous proteins, but also to regulate the intestinal ecosystem. In this context, our aim was the investigation of protective effects against the gastrointestinal mucosa of fortified milk kefir obtained by adding seeds extract from Sangiovese cv. Pomace. Methods: An ultrasound-assisted method was used to obtain the extracts. All the extracts were assayed for the antioxidant activity. The best extract was used as an additive of fermented milk kefir to obtain a fortified final product. Kefir samples were analyzed by NMR spectroscopy. The efficiency of the barrier functions was evaluated by measuring trans-epithelial electric resistance (TEER) using a voltmeter. Results: the enriched kefir (Ksgn) possesses higher antioxidant performances compared to the unfortified sample (Kwht). Kwht and Ksgn did not alter Caco-2 TEER in basal condition.
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Affiliation(s)
- Gabriele Carullo
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione—Dipartimento di Eccellenza 2018-2022, Università della Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (U.G.S.); (M.R.L.); (D.R.)
| | - Paolo Governa
- Dipartimento di Biotecnologie, Chimica e Farmacia—Dipartimento di Eccellenza 2018-2022, Università di Siena, Via Aldo Moro 2, 53100 Siena, Italy; (P.G.); (G.G.)
| | - Umile Gianfranco Spizzirri
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione—Dipartimento di Eccellenza 2018-2022, Università della Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (U.G.S.); (M.R.L.); (D.R.)
| | - Marco Biagi
- Dipartimento di Scienze Fisiche, della Terra e dell’Ambiente, Università di Siena, Via Laterina 8, 53100 Siena, Italy;
| | - Fabio Sciubba
- Dipartimento di Chimica, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Roma, Italy; (F.S.); (M.E.D.C.)
| | - Gianluca Giorgi
- Dipartimento di Biotecnologie, Chimica e Farmacia—Dipartimento di Eccellenza 2018-2022, Università di Siena, Via Aldo Moro 2, 53100 Siena, Italy; (P.G.); (G.G.)
| | - Monica Rosa Loizzo
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione—Dipartimento di Eccellenza 2018-2022, Università della Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (U.G.S.); (M.R.L.); (D.R.)
| | - Maria Enrica Di Cocco
- Dipartimento di Chimica, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Roma, Italy; (F.S.); (M.E.D.C.)
| | - Francesca Aiello
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione—Dipartimento di Eccellenza 2018-2022, Università della Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (U.G.S.); (M.R.L.); (D.R.)
| | - Donatella Restuccia
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione—Dipartimento di Eccellenza 2018-2022, Università della Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (U.G.S.); (M.R.L.); (D.R.)
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80
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de Oliveira Ribeiro AP, Gomes FDS, Maria Olbrich dos Santos K, da Matta VM, Freitas de Sá DDGC, Santiago MCPDA, Conte C, de Oliveira Costa SD, Oliveira Ribeiro LD, de Oliveira Godoy RL, Walter EHM. Development of a probiotic non-fermented blend beverage with juçara fruit: Effect of the matrix on probiotic viability and survival to the gastrointestinal tract. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108756] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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81
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Yin Lau AT, Barbut S, Ross K, Diarra MS, Balamurugan S. The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis and Listeria monocytogenes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108452] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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82
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Khalili Sadaghiani S, Aliakbarlu J, Tajik H, Mahmoudian A. Anti‐listeria activity and shelf life extension effects of
Lactobacillus
along with garlic extract in ground beef. J Food Saf 2019. [DOI: 10.1111/jfs.12709] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Surur Khalili Sadaghiani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Alireza Mahmoudian
- Department of Microbiology, Faculty of Veterinary MedicineUrmia University Urmia Iran
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83
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dos Santos AS, de Albuquerque TMR, de Brito Alves JL, de Souza EL. Effects of Quercetin and Resveratrol on in vitro Properties Related to the Functionality of Potentially Probiotic Lactobacillus Strains. Front Microbiol 2019; 10:2229. [PMID: 31608042 PMCID: PMC6769296 DOI: 10.3389/fmicb.2019.02229] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Accepted: 09/11/2019] [Indexed: 12/21/2022] Open
Abstract
The ability of probiotics to exert benefits on host has been associated with different physiological functionalities in these microorganisms, namely cell surface hydrophobicity, autoaggregation, coaggregation with pathogens, antagonistic activity against pathogens and ability to survive the exposure to gastrointestinal conditions. This study assessed the effects of different concentrations of quercetin (QUE) and resveratrol (RES) on the ability of six potentially probiotic Lactobacillus strains to tolerate different pH values and bile salt concentrations, to autoaggregate, coaggregate with and antagonize pathogens and survive the exposure to simulated gastrointestinal conditions. QUE and RES presented low inhibitory effects on all tested Lactobacillus strains, with minimum inhibitory concentration (MIC) ranging from 512 to >1024 μg/mL. In most cases, QUE and RES at all tested concentrations (i.e., MIC, 1/2 MIC, and 1/4 MIC) did not affect the tolerance of the Lactobacillus strains to acidic pH and bile salts. QUE increased cell surface hydrophobicity of most of the tested Lactobacillus strains and increases or decreases in cell surface hydrophobicity varied in the presence of different RES concentrations among some strains. QUE and RES increased the ability of tested Lactobacillus strains to autoaggregate and coaggregate with pathogens. QUE and RES did not negatively affect the antagonistic activity of the tested Lactobacillus strains against pathogens and did not decrease their survival rates when exposed to in vitro gastrointestinal conditions. In a few cases, the ability of some tested Lactobacillus strains to antagonize pathogens, as well as to survive specific steps of the in vitro digestion was increased by QUE and RES. QUE exerted overall better protective effects on the measured in vitro properties of tested Lactobacillus strains than RES, and L. fermentum and L. plantarum strains presented better responses when treated with QUE or RES. These results showed that probiotic Lactobacillus strains could present low susceptibility to QUE and RES. Combined use of QUE and RES with probiotic Lactobacillus could improve their functionalities on the host; however, the concentration of these polyphenols should be carefully selected to achieve the desirable effects and vary according to the selected probiotic strain.
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Affiliation(s)
| | | | | | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
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84
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Bonanno A, Di Grigoli A, Todaro M, Alabiso M, Vitale F, Di Trana A, Giorgio D, Settanni L, Gaglio R, Laddomada B, Di Miceli G. Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows' Diet. Animals (Basel) 2019; 9:ani9090698. [PMID: 31540437 PMCID: PMC6769901 DOI: 10.3390/ani9090698] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 09/12/2019] [Accepted: 09/16/2019] [Indexed: 11/16/2022] Open
Abstract
Durum wheat bran (DWB) is a by-product mostly used in feeding ruminants, contributing to decrease in the utilization of feeds suitable as foods for human consumption, thus improving the sustainability of livestock production. However, the potential benefits of DWB, due to its content in phenolic acids, mainly consisting of ferulic acid with antioxidant properties, have not been well clarified yet. Accordingly, in this experiment, 36 lactating cows divided into three groups received, over a period of 100 days, one of three concentrates including DWB at 0% (DWB0), 10% (DWB10), or 20% (DWB20). The concentrates were formulated to be isoproteic and isoenergetic and, to balance the higher fiber content of the concentrates with DWB, the hay in the diets was slightly reduced. During the trial, the group feed intake and the individual milk production were monitored, and cheese was made with bulk milk from each group. Milk yield and microbiological characteristics of milk and cheese were similar among groups, indicating no DWB effect on cows performance and fermentation process. Milk from DWB20 group resulted slightly higher in casein and curd firmness (a2r). In cows fed DWB, the higher polyphenol intake was responsible for higher blood contents of these bioactive compounds, that seemed to have contributed in reducing the level of reactive oxygen metabolites (ROMs), which were higher in DWB0 cows. DWB20 cheeses showed a higher polyphenol content, lower number of peroxides, and higher antioxidant capacity than DWB0 cheeses. DWB20 and DWB10 diets resulted less expensive. In addition, the DWB20 group showed the best indexes heFCE (human edible feed conversion efficiency = milk/human edible feed) and NFP (net food production = milk - human edible food), expressed as crude protein or gross energy. In conclusion, the DWB fed to dairy cows at 12% of diet dry matter (DM) can lead to benefits, such as the improvement of oxidative status of cows, milk quality, shelf-life, and functional properties of cheese, and might contribute to reduce the feeding cost and limit the human-animal competition for feeding sources.
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Affiliation(s)
- Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze n. 13, 90128 Palermo, Italy.
| | - Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze n. 13, 90128 Palermo, Italy.
| | - Massimo Todaro
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze n. 13, 90128 Palermo, Italy.
| | - Marco Alabiso
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze n. 13, 90128 Palermo, Italy.
| | - Francesca Vitale
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze n. 13, 90128 Palermo, Italy.
| | - Adriana Di Trana
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), Viale dell'Ateneo Lucano n. 10, 85100 Potenza, Italy.
| | - Daniela Giorgio
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), Viale dell'Ateneo Lucano n. 10, 85100 Potenza, Italy.
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze n. 13, 90128 Palermo, Italy.
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze n. 13, 90128 Palermo, Italy.
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy.
| | - Giuseppe Di Miceli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze n. 13, 90128 Palermo, Italy.
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85
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George NS, Cheung L, Luthria DL, Santin M, Dawson HD, Bhagwat AA, Smith AD. Pomegranate peel extract alters the microbiome in mice and dysbiosis caused by Citrobacter rodentium infection. Food Sci Nutr 2019; 7:2565-2576. [PMID: 31428344 PMCID: PMC6694437 DOI: 10.1002/fsn3.1106] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Accepted: 05/08/2019] [Indexed: 12/28/2022] Open
Abstract
Treatment of mice with a pomegranate peel extract (PPX) decreased the pathogenicity of Citrobacter rodentium (Cr) infections. Here, we investigate the effects of PPX on the microbiome of uninfected or Cr-infected C3H/HeNCr mice by 16S rRNA gene sequencing. Mice were treated with water or PPX for 14 days, feces were collected, and then, the mice were infected with Cr and feces collected again at day 6 postinfection. DNA was isolated from the fecal samples and subjected to 16S rRNA gene sequencing to determine the microbial composition. Differences in the composition of the microbiome were observed for untreated and PPX-treated mice with PPX mice having decreased diversity. PPX treatment decreased the Firmicutes/Bacteroidetes ratio by increasing Bacteroidetes and decreasing Firmicutes levels. The decrease in Firmicutes was driven by a large reduction in Lactobacillus. PPX treatment increased the abundance of Proteobacteria and Verrucomicrobiae and decreased Actinobacteria. The relative abundance of Cr reached 22% in water-treated but only 5% in PPX-treated infected mice. These results suggest that consumption of pomegranate polyphenols altered the microbiome, making it more resistant to displacement by infection with Cr, indicating that pomegranate polyphenols may mitigate the pathogenic effects of food-borne bacterial pathogens.
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Affiliation(s)
- Nadja S. George
- Environmental Microbial and Food Safety LabBeltsville Agricultural Research CenterAgricultural Research Service, Department of AgricultureBeltsvilleMaryland
| | - Lumei Cheung
- Diet Genomics and Immunology LabBeltsville Human Nutrition Research CenterAgricultural Research Service, Department of AgricultureBeltsvilleMaryland
| | - Devanand L. Luthria
- Composition Methods Development LabBeltsville Human Nutrition Research CenterAgricultural Research Service, Department of AgricultureBeltsvilleMaryland
| | - Monica Santin
- Environmental Microbial and Food Safety LabBeltsville Agricultural Research CenterAgricultural Research Service, Department of AgricultureBeltsvilleMaryland
| | - Harry D. Dawson
- Diet Genomics and Immunology LabBeltsville Human Nutrition Research CenterAgricultural Research Service, Department of AgricultureBeltsvilleMaryland
| | - Arvind A. Bhagwat
- Environmental Microbial and Food Safety LabBeltsville Agricultural Research CenterAgricultural Research Service, Department of AgricultureBeltsvilleMaryland
- Present address:
Central Chinmaya Mission TrustPowaiMumbaiIndia
| | - Allen D. Smith
- Diet Genomics and Immunology LabBeltsville Human Nutrition Research CenterAgricultural Research Service, Department of AgricultureBeltsvilleMaryland
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86
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Vivek K, Mishra S, Pradhan RC, Jayabalan R. Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.046] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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87
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Ahn-Jarvis JH, Parihar A, Doseff AI. Dietary Flavonoids for Immunoregulation and Cancer: Food Design for Targeting Disease. Antioxidants (Basel) 2019; 8:E202. [PMID: 31261915 PMCID: PMC6680729 DOI: 10.3390/antiox8070202] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 06/25/2019] [Accepted: 06/26/2019] [Indexed: 12/13/2022] Open
Abstract
Flavonoids, one of the most abundant phytochemicals in a diet rich in fruits and vegetables, have been recognized as possessing anti-proliferative, antioxidant, anti-inflammatory, and estrogenic activities. Numerous cellular and animal-based studies show that flavonoids can function as antioxidants by preventing DNA damage and scavenging reactive oxygen radicals, inhibiting formation of DNA adducts, enhancing DNA repair, interfering with chemical damage by induction of Phase II enzymes, and modifying signaling pathways. Recent evidence also shows their ability to regulate the immune system. However, findings from clinical trials have been mixed with no clear consensus on dose, frequency, or type of flavonoids best suited to elicit many of the beneficial effects. Delivery of these bioactive compounds to their biological targets through "targeted designed" food processing strategies is critical to reach effective concentration in vivo. Thus, the identification of novel approaches that optimize flavonoid bioavailability is essential for their successful clinical application. In this review, we discuss the relevance of increasing flavonoid bioavailability, by agricultural engineering and "targeted food design" in the context of the immune system and cancer.
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Affiliation(s)
| | - Arti Parihar
- Department of Science, Bellingham Technical College, WA, 98225, USA
| | - Andrea I Doseff
- Department of Physiology and Department of Pharmacology & Toxicology, Michigan State University, MI, 48864, USA.
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88
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Milea ȘA, Aprodu I, Vasile AM, Barbu V, Râpeanu G, Bahrim GE, Stănciuc N. Widen the functionality of flavonoids from yellow onion skins through extraction and microencapsulation in whey proteins hydrolysates and different polymers. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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89
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Milea AȘ, Vasile AM, Cîrciumaru A, Dumitrașcu L, Barbu V, Râpeanu G, Bahrim GE, Stănciuc N. Valorizations of Sweet Cherries Skins Phytochemicals by Extraction, Microencapsulation and Development of Value-Added Food Products. Foods 2019; 8:foods8060188. [PMID: 31159360 PMCID: PMC6617110 DOI: 10.3390/foods8060188] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 05/08/2019] [Accepted: 05/27/2019] [Indexed: 01/28/2023] Open
Abstract
Sweet cherries are processed in various ways, leading to significant amounts of underutilized by-products that can potentially be used as a source of bioactive compounds, including antioxidants. The present study focuses on identifying ways to exploit bioactive compounds from sweet cherry skins, namely the extraction, microencapsulation, and functionalizing of some food product to obtain added value. The anthocyanins from skins were extracted and encapsulated in a combination of whey proteins isolate and chitosan by freeze-drying, with an encapsulation efficiency of 77.68 ± 2.57%. The powder showed a satisfactory content in polyphenols, of which anthocyanins content was 14.48 ± 1.17 mg cyanidin 3-glucoside/100 g dry weight (D.W.) and antioxidant activity of 85.37 ± 1.18 µM Trolox/100 g D.W. The powder was morphologically analyzed, revealing the presence of coacervates, ranging in size from 12–54 μm, forming large spheresomes (up to 200 μm). The powder was used as a functional ingredient to develop two value-added food products, namely yoghurt and marshmallows. The powder was tested for its prebiotic effect on L. casei 431® in the yoghurt samples during 21 days at 4 °C, when a decrease in viability was found, up to 6 log CFU·g−1. The anthocyanins and antioxidant activity decreased in yoghurt and increased in marshmallows during storage time. The obtained results support the potential use of extracts from underutilized sources in the development of functional ingredients and value-added food products.
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Affiliation(s)
- Adelina Ștefania Milea
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania.
| | - Aida Mihaela Vasile
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania.
| | - Adrian Cîrciumaru
- Dunărea de Jos University of Galati, Cross-Border Faculty of Humanities, Economics and Engineering, Domnească Street 47, 800201 Galati, Romania, Romania.
| | - Loredana Dumitrașcu
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania.
| | - Vasilica Barbu
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania.
| | - Gabriela Râpeanu
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania.
| | - Gabriela Elena Bahrim
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania.
| | - Nicoleta Stănciuc
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania.
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90
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Choe U, Li Y, Gao B, Yu L, Wang TTY, Sun J, Chen P, Yu LL. The chemical composition of a cold-pressed milk thistle seed flour extract, and its potential health beneficial properties. Food Funct 2019; 10:2461-2470. [PMID: 30977500 DOI: 10.1039/c9fo00377k] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Cold-pressed milk thistle seed flour was extracted with 50% acetone and evaluated for its phytochemical composition, and gut microbiota modulating, free radical scavenging, anti-inflammatory and anti-proliferative capacities. UHPLC-MS analysis detected fifteen compounds in the milk thistle seed flour extract with silychristin as the primary component followed by silybin B and isosilybins A & B. The milk thistle seed flour extract enhanced the total bacteria number and altered the abundance of a specific bacterial phylum or genus under the experimental conditions. The extract had RDSC, ORAC, HOSC, and ABTS˙+ scavenging capacities of 49, 634, 10 420 and 116 μmol Trolox equivalents (TE) per g flour, respectively. In addition, the milk thistle seed flour extract suppressed LPS induced IL-1β mRNA expression in the cultured J774A.1 mouse macrophages and the proliferation of LNCaP prostate cancer cells. The results suggest milk thistle seed flour's potential health benefits in functional foods.
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Affiliation(s)
- Uyory Choe
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.
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91
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Comparative Genomic Analysis of Lactobacillus plantarum: An Overview. Int J Genomics 2019; 2019:4973214. [PMID: 31093491 PMCID: PMC6481158 DOI: 10.1155/2019/4973214] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 02/19/2019] [Accepted: 03/12/2019] [Indexed: 01/21/2023] Open
Abstract
Background Lactobacillus plantarum is widely used in the manufacture of dairy products, fermented foods, and bacteriocins. The genomes of the strains contain multiple genes which may have been acquired by horizontal gene transfer. Many of these genes are important for the regulation, metabolism, and transport of various sugars; however, other genes may carry and spread virulence and antibiotic resistance determinants. In this way, monitoring these genomes is essential to the manufacture of food. In this study, we aim to provide an overview of the genomic properties of L. plantarum based on approaches of comparative genomics. Results The finding of the current study indicates that the core genome of L. plantarum presents 1425 protein-coding genes and is mostly related to the metabolic process. The accessory genome has on average 1320 genes that encodes protein involved in processes as the formation of bacteriocins, degradation of halogen, arsenic detoxification, and nisin resistance. Most of the strains show an ancestral synteny, similar to the one described in the genomes of L. pentosus KCA1 and L. plantarum WCFS1. The lifestyle island analyses did not show a pattern of arrangement or gene content according to habitat. Conclusions Our results suggest that there is a high rate of transfer of genetic material between the strains. We did not identify any virulence factors and antibiotic resistance genes on the genomes. Thus, the strains may be useful for the biotechnology, bioremediation, and production of bacteriocins. The potential applications are, however, restricted to particular strains.
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92
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Razali MF, Mohd Fauzi NA, Sulaiman A, Talip BA, Rahman AA. Effect of high‐pressure processing on prebiotic potential of stingless bee (Kelulut) honey: Tested upon
Lactobacillus acidophilus
and
Lactobacillus brevis. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13946] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Muhammad Faiz Razali
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
| | - Noor Akhmazillah Mohd Fauzi
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
| | - Alifdalino Sulaiman
- Department of Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Balkis A. Talip
- Food Technology, Faculty of Applied Science and Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
| | - Atikah A. Rahman
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
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93
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Sorrenti V, Randazzo CL, Caggia C, Ballistreri G, Romeo FV, Fabroni S, Timpanaro N, Raffaele M, Vanella L. Beneficial Effects of Pomegranate Peel Extract and Probiotics on Pre-adipocyte Differentiation. Front Microbiol 2019; 10:660. [PMID: 31001233 PMCID: PMC6456667 DOI: 10.3389/fmicb.2019.00660] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Accepted: 03/15/2019] [Indexed: 01/11/2023] Open
Abstract
The beneficial effects of pomegranate are due to the ellagitannins and anthocyanins content, which are protective toward a wide variety of diseases including inflammatory diseases. Many investigators have reported that pomegranate waste (peel and seeds) extracts, made from waste product of industrial processing, show free radical scavenger and a potent antioxidant capacity. Pomegranate extracts (PEs) were also reported to possess noteworty antibacterial, antiviral, hypolipidemic, and anti-inflammatory bioactivities thanks to the polyphenolic compounds content, which includes punicalagins, gallic acid, and ellagic acid derivatives. The focus of the present manuscript was to study the prebiotic potentiality of a PE, soluble in water, and characterized through HPLC-PDA-ESI/MS n for its phenolic content. Moreover, since it has been reported that pomegranate extracts decreased the level of lipids in the blood and that a number of probiotic strains have been shown to affect adipogenesis in cell culture, this study was also performed to test the in vitro effects of PE and probiotic L. rhamnosus GG ATCC 53103 strain (LGG) on 3T3-L1 cell line. PE and probiotics substantially reduced the triglyceride content and intracellular lipid increase, compared to the control group. However, the combination treatment of PE and LGG filtered spent broth (SB) was the most effective in reducing triglyceride content and intracellular lipid accumulation. The mRNA expression levels of the main transcriptional factors implicated in adipocyte differentiation were substantially lower in 3T3-L1 cells treated with PE and LGG filtered SB. These results evidenced that a synergistic effect of probiotics and polyphenols contained in PE may affect in vitro adipogenesis and may contribute in development of new nutraceutical/probiotic-based remedies to prevent and to treat obesity.
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Affiliation(s)
- Valeria Sorrenti
- Dipartimento di Scienze del Farmaco, Sezione di Biochimica, Università di Catania, Catania, Italy
| | - Cinzia Lucia Randazzo
- Dipartimento di Agricoltura, Alimentazione e Ambiente - Di3A, Università di Catania, Catania, Italy
| | - Cinzia Caggia
- Dipartimento di Agricoltura, Alimentazione e Ambiente - Di3A, Università di Catania, Catania, Italy
| | - Gabriele Ballistreri
- Council for Agricultural Research and Economics (CREA) - Research Centre for Olive, Citrus and Tree Fruit, Acireale, Italy
| | - Flora Valeria Romeo
- Council for Agricultural Research and Economics (CREA) - Research Centre for Olive, Citrus and Tree Fruit, Acireale, Italy
| | - Simona Fabroni
- Council for Agricultural Research and Economics (CREA) - Research Centre for Olive, Citrus and Tree Fruit, Acireale, Italy
| | - Nicolina Timpanaro
- Council for Agricultural Research and Economics (CREA) - Research Centre for Olive, Citrus and Tree Fruit, Acireale, Italy
| | - Marco Raffaele
- Dipartimento di Scienze del Farmaco, Sezione di Biochimica, Università di Catania, Catania, Italy
| | - Luca Vanella
- Dipartimento di Scienze del Farmaco, Sezione di Biochimica, Università di Catania, Catania, Italy
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94
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Santos-Buelga C, González-Paramás AM, Oludemi T, Ayuda-Durán B, González-Manzano S. Plant phenolics as functional food ingredients. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:183-257. [PMID: 31445596 DOI: 10.1016/bs.afnr.2019.02.012] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Phenolic compounds have attracted much attention in recent times as their dietary intake has been associated with the prevention of some chronic and degenerative diseases that constitute major causes of death and incapacity in developed countries, such as cardiovascular diseases, type II diabetes, some types of cancers or neurodegenerative disorders like Alzheimer's and Parkinson's diseases. Nowadays it is considered that these compounds contribute, at least in part, for the protective effects of fruit and vegetable-rich diets, so that the study of their role in human nutrition has become a central issue in food research. This chapter reviews the current knowledge on the phenolic compounds as food components, namely their occurrence in the diet, bioavailability and metabolism, biological activities and mechanisms of action. Besides, the approaches for their extraction from plant matrices and technological improvements regarding their preparation, stability and bioavailability in order to be used as functional food ingredients are also reviewed, as well as their legal situation regarding the possibility of making "health claims" based on their presence in food and beverages.
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Affiliation(s)
- Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain.
| | - Ana M González-Paramás
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
| | - Taofiq Oludemi
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Bragança, Portugal
| | - Begoña Ayuda-Durán
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
| | - Susana González-Manzano
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
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95
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Ricci A, Cirlini M, Calani L, Bernini V, Neviani E, Del Rio D, Galaverna G, Lazzi C. In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria. Food Chem 2019; 276:692-699. [DOI: 10.1016/j.foodchem.2018.10.046] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 10/09/2018] [Accepted: 10/09/2018] [Indexed: 10/28/2022]
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96
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Bordiga M, Meudec E, Williams P, Montella R, Travaglia F, Arlorio M, Coïsson JD, Doco T. The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds. Food Chem 2019; 285:423-430. [PMID: 30797366 DOI: 10.1016/j.foodchem.2019.01.175] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 01/21/2019] [Accepted: 01/28/2019] [Indexed: 12/24/2022]
Abstract
The study was designed to evaluate how the distillation process is able to affect the composition and bioactivity of oligosaccharides contained in the grape seeds. Different oligosaccharidic fractions have been extracted both before and after grape pomace distillation in order to valorize this by-product. A multistep solid-phase extraction approach (C-18 and carbograph cartridges) has been applied to purify and fractionate the oligosaccharidic compounds. Chemical characterization of the fractions was performed using a UPLC-ESI-MSn method. Complex oligosaccharides consist principally of neutral oligosaccharides rich in arabinose and glucose. Then, the oligosaccharides contained in the different fractions as potential functional ingredients with prebiotic activity toward well-known probiotic bacteria, such as Lactobacillus acidophilus and Lactobacillus plantarum, were evaluated. Data showed how, in some combination, oligosaccharidic fractions obtained may be considered a novel "functional ingredient" with potential prebiotic activity mainly towards L. acidophilus.
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Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Emmanuelle Meudec
- UMR 1083 Sciences Pour l'Œnologie, Polyphenols Platform, INRA, Montpellier SupAgro, Université de Montpellier2, Montpellier, France
| | - Pascale Williams
- UMR 1083 Sciences Pour l'Œnologie, INRA, Montpellier SupAgro, Université de Montpellier2, Montpellier, France
| | - Rosa Montella
- Proge Farm s.r.l., Largo Donegani 4/A, Novara, Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Thierry Doco
- UMR 1083 Sciences Pour l'Œnologie, INRA, Montpellier SupAgro, Université de Montpellier2, Montpellier, France
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97
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Thilakarathna WPDW, Rupasinghe HPV. Microbial metabolites of proanthocyanidins reduce chemical carcinogen-induced DNA damage in human lung epithelial and fetal hepatic cells in vitro. Food Chem Toxicol 2019; 125:479-493. [PMID: 30735747 DOI: 10.1016/j.fct.2019.02.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2018] [Revised: 01/12/2019] [Accepted: 02/04/2019] [Indexed: 01/16/2023]
Abstract
Seven selected microbial metabolites of proanthocyanidins (MMP), 3-phenylpropionic, 4-hydroxyphenyl acetic, 3-(4-hydroxyphenyl) propionic, p-coumaric, benzoic acid, pyrogallol (PG), and pyrocatechol (PC) were evaluated for their ability to reduce chemical carcinogen-induced toxicity in human lung epithelial cells (BEAS-2B) and human fetal hepatic cells (WRL-68). Cells pre-treated with MMP were exposed to a known chemical carcinogen, 4-[(acetoxymethyl) nitrosamino]-1-(3-pyridyl)-1-butanone (NNKOAc) to assess MMP-mediated cytoprotection and reduction of DNA damage. PG in BEAS-2B and PC in WRL-68 cells mitigated the NNKOAc-induced cytotoxicity. Pre-incubation of PG depicted significant protection against NNKOAc-induced DNA damage in BEAS-2B cells. PC in WRL-68 cells showed similar activity. To understand the mechanisms of PG- and PC-mediated DNA damage reduction, the effect on DNA damage response (DDR) proteins, cellular reactive oxygen species (ROS), total antioxidant capacity (TAC), glutathione peroxidase (GPx), and caspase activity were studied. PG and PC alter the DDR and may promote ATR-Chk1 and ATM-Chk2 pathways, respectively. Cellular oxidative stress induced by NNKOAc was mitigated by PG and PC through enhanced GPx expression and TAC. PG and PC suppressed the activation of the extrinsic apoptotic pathway (caspase 3 and 8) provoked by NNKOAc. MMP are beneficial in chemoprevention by reducing cellular DNA damage.
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Affiliation(s)
- W P D Wass Thilakarathna
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
| | - H P Vasantha Rupasinghe
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada; Department of Pathology, Faculty of Medicine, Dalhousie University, Halifax, Nova Scotia, Canada.
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98
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Bordiga M, Montella R, Travaglia F, Arlorio M, Coïsson JD. Characterization of polyphenolic and oligosaccharidic fractions extracted from grape seeds followed by the evaluation of prebiotic activity related to oligosaccharides. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14109] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
| | | | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
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99
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Increasing Antiradical Activity of Polyphenols from Lotus Seed Epicarp by Probiotic Bacteria Bioconversion. Molecules 2018; 23:molecules23102667. [PMID: 30336560 PMCID: PMC6222314 DOI: 10.3390/molecules23102667] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 10/15/2018] [Accepted: 10/15/2018] [Indexed: 12/15/2022] Open
Abstract
Probiotic bacteria is able to metabolize polyphenols and produce functional compounds. In this study, we investigated the ability of probiotic bacteria including Lactobacillus, bifidobacteria and Enterococcus strains to increase the antioxidant capacity of polyphenols from lotus seed epicarp (PLSE) at full ripening stage. The results showed that the six selected strains of probiotic bacteria grew well in De Man, Rogosa and Sharpe (MRS) broth with PLSE, and their resistant extent to PLSE varied from strain to strain. The metabolized PLSE was found to have good antioxidant properties on 3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radicals in vitro. Five polyphenol compounds—chlorogenic acid, caffeic acid, catechin, epicatechin and hyperoside—were suggested as the major bioactive metabolism for the antiradical activity of PLSE metabolized by Lactobacillus reuteri DSM20016, Enterococcus faecalis M74 and Bifidobacterium breve ATCC 15701. Moreover, L. reuteri DSM20016 and E. faecalis M74 were found to have a high PLSE bioconversion rate. Our results suggested that both L. reuteri DSM20016 and E. faecalis M74 might have excellent potential for the bioconversion of PLSE to increase its antiradical activity.
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100
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Zhao D, Yuan B, Carry E, Pasinetti GM, Ho L, Faith J, Mogno I, Simon J, Wu Q. Development and validation of an ultra-high performance liquid chromatography/triple quadrupole mass spectrometry method for analyzing microbial-derived grape polyphenol metabolites. J Chromatogr B Analyt Technol Biomed Life Sci 2018; 1099:34-45. [PMID: 30241072 DOI: 10.1016/j.jchromb.2018.09.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 09/05/2018] [Accepted: 09/11/2018] [Indexed: 12/21/2022]
Abstract
Accumulating evidence indicates that the health impact of dietary phenolic compounds, including the principal grape-derived polyphenols, (+)‑catechin and (-)‑epicatechin, is exerted by not only the parent compounds but also their phenolic metabolites generated by the gut microbiota. In this work, a new high-throughput, sensitive and reproducible analytical method was developed employing ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS) for the simultaneous analysis of 16 microbial-generated phenolic acid metabolites (PAMs) along with their precursors, catechin and epicatechin. Following optimizing the solvent system, LC conditions and MS parameters, method validation was carried out to evaluate the sensitivity, selectivity, accuracy and precision of the proposed method, and to ensure promising recovery of all analytes extracted from the matrix prior to bioanalysis. Results showed that the optimized analytical method allowed successful confirmation and quantitation of all analytes under dynamic multiple reaction monitoring mode using trans‑cinnamic acid‑d7 as an internal standard (I.S.). Excellent sensitivity and linearity were obtained for all analytes, with lower limits of detection (LLODs) and lower limits of quantification (LLOQs) in the ranges of 0.225-2.053 ng/mL and 0.698-8.116 ng/mL, respectively. By examining blank matrix spiked with standard mixture at different concentration levels, promising recoveries at two spiking levels (low level, 91.2-115%; high level 90.2-121%), and excellent precision (RSD < 10%) were obtained. This method was then successfully applied to an in vitro study where catechin/epicatechin-enriched broth samples were anaerobically fermented with gut microbes procured from healthy human donors. All sources of bacteria employed showed remarkable activity in metabolizing grape polyphenols and distinct variations in the production of PAMs. The successful application of this method in the in vitro fermentation assays demonstrates its suitability for high-throughput analysis of polyphenol metabolites, particularly catechin/epicatechin-derived PAMs, in biological studies.
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Affiliation(s)
- Danyue Zhao
- New Use Agriculture & Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901, USA
| | - Bo Yuan
- New Use Agriculture & Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901, USA
| | - Eileen Carry
- New Use Agriculture & Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901, USA; Department of Medicinal Chemistry, Ernst Mario School of Pharmacy, Rutgers University, Piscataway, NJ, USA
| | - Giulio M Pasinetti
- Department of Neurology, Icahn School of Medicine at Mount Sinai, New York, NY 10029, USA; Geriatric Research, Education & Clinical Center, James J. Peters Veterans Affairs Medical Center, Bronx, NY 10468, USA
| | - Lap Ho
- Department of Neurology, Icahn School of Medicine at Mount Sinai, New York, NY 10029, USA; Geriatric Research, Education & Clinical Center, James J. Peters Veterans Affairs Medical Center, Bronx, NY 10468, USA
| | - Jeremiah Faith
- Department of Genetics and Genomic Sciences, Icahn School of Medicine at Mount Sinai, New York, NY 10029, USA
| | - Ilaria Mogno
- Department of Genetics and Genomic Sciences, Icahn School of Medicine at Mount Sinai, New York, NY 10029, USA
| | - Jim Simon
- New Use Agriculture & Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901, USA; Department of Medicinal Chemistry, Ernst Mario School of Pharmacy, Rutgers University, Piscataway, NJ, USA
| | - Qingli Wu
- New Use Agriculture & Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901, USA; Department of Medicinal Chemistry, Ernst Mario School of Pharmacy, Rutgers University, Piscataway, NJ, USA.
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