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Zhang Y, Yan Y, Li W, Huang K, Li S, Cao H, Guan X. Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5948-5956. [PMID: 35442520 DOI: 10.1002/jsfa.11947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 04/05/2022] [Accepted: 04/20/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Polyphenols were reported to exhibit inhibitory effects on digestive enzymes to regulate carbohydrates and lipid digestion. However, different cooking methods might cause differences in the composition of polyphenols in cereal grains and thus further affect their activities. RESULTS The present study used boiling, roasting and microwaving to cook black quinoa and extracted polyphenols from them. Their total phenolic content (TPC) and total flavonoids content were determined, and phenolic composition was analyzed via high-performance liquid chromatography-mass spectrometry (HPLC-MS). Compared with other cooking methods, phenolic extract from microwaved black quinoa (PEM) showed the highest TPC value (about 2.64 mg GAE g-1 ). Microwaving released more phenolic acids (ferulic acid and gallic acid) from black quinoa grains. PEM also exhibited the strongest antioxidant and α-glucosidase inhibitory activities. Lineweaver-Burk plots showed that PEM inhibited α-glucosidase in an uncompetitive mode, which was supported by circular dichroism analysis. PEM further reduced about 20.04% of digested starch in an in vitro digestion model and suppressed postprandial blood glucose increases (about 16.91% reduction) in vivo. CONCLUSION Collectively, our data suggested that microwaving could be an ideal method to cook quinoa in regards of its polyphenols in management of postprandial blood glucose. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, China
| | - Yu Yan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Wanqi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, China
| | - Sen Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, China
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Suo H, Peng Z, Guo Z, Wu C, Liu J, Wang L, Xiao J, Li X. Deep eutectic solvent-based ultrasonic-assisted extraction of phenolic compounds from different potato genotypes: Comparison of free and bound phenolic profiles and antioxidant activity. Food Chem 2022; 388:133058. [PMID: 35486990 DOI: 10.1016/j.foodchem.2022.133058] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 04/14/2022] [Accepted: 04/21/2022] [Indexed: 11/04/2022]
Abstract
Potato phenolics exhibit health-promoting effects. Studies on bound phenolics are scarce. Here, significant differences in total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity in free and bound forms were found among 19 potato genotypes. 7 free and 24 bound phenolics were characterized and quantified using ultrahigh-performance liquid chromatograph-mass spectrometry, among which 22 bound phenolics are reported for the first time in potato. The number and content of identified free and bound phenolics changed considerably among the genotypes. Chlorogenic acid, cryptochlorogenic acid and rutin in free form, and benzoic and caftaric acids in bound form were predominant. Heijingang showed the highest free and total TPC and antioxidant activity, and the largest number of phenolic compounds, whereas S17-1-1 contained the highest free and total TFC and Longshu 7 contained the highest bound phenolic content. Cluster analysis segregated the genotypes into 6 groups. This study provides useful information on benefits of potato in human health.
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Affiliation(s)
- Haicui Suo
- Crops Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Crop Genetic Improvement, Guangzhou 510640, Guangdong, China
| | - Ziting Peng
- State Key Laboratory of Marine Resource Utilization in South China Sea/Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhiqiang Guo
- State Key Laboratory of Marine Resource Utilization in South China Sea/Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chengjunhong Wu
- State Key Laboratory of Marine Resource Utilization in South China Sea/Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jitao Liu
- Crops Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Crop Genetic Improvement, Guangzhou 510640, Guangdong, China
| | - Li Wang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Crop Genetic Improvement, Guangzhou 510640, Guangdong, China
| | - Juan Xiao
- State Key Laboratory of Marine Resource Utilization in South China Sea/Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Xiaobo Li
- Crops Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Crop Genetic Improvement, Guangzhou 510640, Guangdong, China.
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Baky MH, Salah M, Ezzelarab N, Shao P, Elshahed MS, Farag MA. Insoluble dietary fibers: structure, metabolism, interactions with human microbiome, and role in gut homeostasis. Crit Rev Food Sci Nutr 2022; 64:1954-1968. [PMID: 36094440 DOI: 10.1080/10408398.2022.2119931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consumption of food rich in dietary fibers (DFs) has been long recognized to exert an overall beneficial effect on human health. This review aims to provide a holistic overview on how IDFs impact human gut health either directly, or through modulation of the gut microbiome. Several databases were searched for collecting papers such as PubMed, Google Scholar, Web of Science, Scopus and Reaxys from 2000 till 2022. Firstly, an overview of the chemical structure of the various IDFs and the pathways employed by gut microbiota for their degradation is provided. The impact of IDFs on microbial community structure and pathogens colonization inside the human gut was discussed. Finally, the impact of IDFs on gut homeostasis and systemic effects at the cellular level, as well as the overall immunological benefits of IDFs consumption were analyzed. IDFs viz., cellulose, hemicellulose, resistant starch, and lignin found enriched in food are discussed for these effects. IDFs were found to induce gut immunity, improve intestinal integrity and mucosal proliferation, and favor adhesion of probiotics and hence improve human health. Also, IDFs were concluded to improve the bioavailability of plant polyphenols and improve their health-related functional roles. Ultimately, dietary fibers processing by modification shows potential to enhance fibers-based functional food production, in addition to increase the economic value and usage of food-rich fibers and their by-products.
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Affiliation(s)
- Mostafa H Baky
- Pharmacognosy Department, College of Pharmacy, Egyptian Russian University, Badr City, Egypt
| | - Mohamed Salah
- Microbiology Department, College of Pharmacy, Port Said University, Port Said, Egypt
| | - Nada Ezzelarab
- Biology Department, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, PR China
| | - Mostafa S Elshahed
- Department of Microbiology and Molecular Genetics, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
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Ultrasonic disruption effects on the extraction efficiency, characterization, and bioactivities of polysaccharides from Panax notoginseng flower. Carbohydr Polym 2022; 291:119535. [DOI: 10.1016/j.carbpol.2022.119535] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 04/21/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022]
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Li Y, Liu Z, Tamia GM, He X, Sun J, Chen P, Lee SH, Wang TTY, Gao B, Xie Z, Yu LL. Soluble Free, Soluble Conjugated, and Insoluble Bound Phenolics in Tomato Seeds and Their Radical Scavenging and Antiproliferative Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9039-9047. [PMID: 35820155 DOI: 10.1021/acs.jafc.2c03418] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The soluble free, soluble conjugated, and insoluble bound phenolic compounds in tomato seeds were extracted and analyzed using ultra-high-performance liquid chromatography-high-resolution mass spectrometry. Total phenolic content (TPC) and free radical scavenging activities along with the antiproliferative effects against the human colorectal cancer cell line (HCT-116) were also examined for the soluble free, soluble conjugated, and insoluble bound phenolic fractions. 13, 7, and 10 compounds were tentatively identified in the soluble free, soluble conjugated, and insoluble bound phenolic fractions, respectively, including indole-3-acetic acid derivatives, flavonoids, phenolic acid, and tyramine-derived hydroxycinnamic acid amines. The insoluble bound phenolic fraction was observed to have a greater TPC value and stronger free radical scavenging activities against ABTS•+, DPPH•, and peroxyl radicals and a stronger inhibitory effect against HCT-116 cells compared with the soluble free and the soluble conjugated fractions. Soluble free and insoluble bound fractions significantly inhibited the proliferation of the HCT-116 cell line, and no antiproliferative effects were observed with the soluble conjugated fraction under the experimental conditions. The results may provide a foundation for future application of tomato seeds as nutraceuticals in dietary supplements and functional foods.
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Affiliation(s)
- Yanfang Li
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Zhihao Liu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States
| | - Gillian Manka Tamia
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Xiaohua He
- Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, California 94710, United States
| | - Jianghao Sun
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States
| | - Pei Chen
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States
| | - Seong-Ho Lee
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Thomas T Y Wang
- Diet, Genomics and Immunology Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhuohong Xie
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
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Xiao L, Sun Y, Tsao R. Paradigm Shift in Phytochemicals Research: Evolution from Antioxidant Capacity to Anti-Inflammatory Effect and to Roles in Gut Health and Metabolic Syndrome. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8551-8568. [PMID: 35793510 DOI: 10.1021/acs.jafc.2c02326] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Food bioactive components, particularly phytochemicals with antioxidant capacity, have been extensively studied over the past two decades. However, as new analytical and molecular biological tools advance, antioxidants related research has undergone significant paradigm shifts. This review is a high-level overview of the evolution of phytochemical antioxidants research. Early research used chemical models to assess the antioxidant capacity of different phytochemicals, which provided important information about the health potential, but the results were overused and misinterpreted despite the lack of biological relevance (Antioxidants v1.0). This led to findings in the anti-inflammatory properties and modulatory effects of cell signaling of phytochemicals (Antioxidants v2.0). Recent advances in the role of diet in modulating gut microbiota have suggested a new phase of food bioactives research along the phytochemicals-gut microbiota-intestinal metabolites-low-grade inflammation-metabolic syndrome axis (Antioxidants v3.0). Polyphenols and carotenoids were discussed in-depth, and future research directions were also provided.
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Affiliation(s)
- Lihua Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yong Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Rong Tsao
- Guelph Research and Development Centre, Agricultural and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
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Shi Z, Liu Y, Hu Z, Liu L, Yan Q, Geng D, Wei M, Wan Y, Fan G, Yang H, Yang P. Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review. Food Chem 2022; 396:133661. [PMID: 35849987 DOI: 10.1016/j.foodchem.2022.133661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 07/02/2022] [Accepted: 07/06/2022] [Indexed: 11/29/2022]
Abstract
Phenolic compounds in cereal and legume seeds show numerous benefits to human health mainly because of their good antioxidant capacity. However, long-term storage and some improper preservation may reduce their antioxidant potential. It is necessary to retain or modify the phenolic antioxidants with improved technology before consumption. Radiation processing is usually applied as a physical method to extend the shelf life and retain the quality of plant produce. However, the effect of radiation processing on phenolic antioxidants in cereal and legume seeds is still not well understood. This review summarizes recent research on the effect of radiation, including ionizing and nonionizing radiation on the content and profile of phenolic compounds, and antioxidant activities in cereal and legume seeds, the influencing factors and possible mechanisms are also discussed. The article will improve the understanding of radiation effect on phenolic antioxidants, and promote the radiation modification of natural phenolic compounds in cereal and legume seeds and other sources.
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Affiliation(s)
- Zhiqiang Shi
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Ying Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Zhiming Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China
| | - Liu Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Qinghai Yan
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Dandan Geng
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Min Wei
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China.
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Pinghua Yang
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
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58
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Paucar-Menacho LM, Castillo-Martínez WE, Simpalo-Lopez WD, Verona-Ruiz A, Lavado-Cruz A, Martínez-Villaluenga C, Peñas E, Frias J, Schmiele M. Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals. Foods 2022; 11:foods11131957. [PMID: 35804772 PMCID: PMC9265478 DOI: 10.3390/foods11131957] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.
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Affiliation(s)
- Luz María Paucar-Menacho
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Williams Esteward Castillo-Martínez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Wilson Daniel Simpalo-Lopez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Anggie Verona-Ruiz
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Alicia Lavado-Cruz
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Elena Peñas
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Juana Frias
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), MGT-367 Highway-Km 583, No. 5000, Diamantina 39100-000, Brazil
- Correspondence: ; Tel.: +55-38988037758
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Alasalvar H, Kaya M, Berktas S, Basyigit B, Cam M. Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hamza Alasalvar
- Department of Food Engineering, Faculty of Engineering Nigde Omer Halisdemir University 51240 Niğde Turkey
| | - Murat Kaya
- Department of Food Engineering, Faculty of Engineering Erciyes University 38039 Kayseri Turkey
| | - Serap Berktas
- Department of Food Engineering, Faculty of Engineering Erciyes University 38039 Kayseri Turkey
| | - Bülent Basyigit
- Department of Food Engineering Faculty of Engineering, Harran University 63300 Sanlıurfa Turkey
| | - Mustafa Cam
- Department of Food Engineering, Faculty of Engineering Erciyes University 38039 Kayseri Turkey
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Gulsunoglu-Konuskan Z, Kilic-Akyilmaz M. Microbial Bioconversion of Phenolic Compounds in Agro-industrial Wastes: A Review of Mechanisms and Effective Factors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6901-6910. [PMID: 35164503 DOI: 10.1021/acs.jafc.1c06888] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Agro-industrial wastes have gained great attention as a possible source of bioactive compounds, which may be utilized in various industries including pharmaceutics, cosmetics, and food. The food processing industry creates a vast amount of waste which contains valuable compounds such as phenolics. Polyphenols can be found in soluble (extractable or free), conjugated, and insoluble-bound forms in various plant-based foods including fruits, vegetables, grains, nuts, and legumes. A substantial portion of phenolic compounds in agro-industrial wastes is present in the insoluble-bound form attached to the cell wall structural components and conjugated form which is covalently bound to sugar moieties. These bound phenolic compounds can be released from wastes by hydrolysis of the cell wall and glycosides by microbial enzymes. In addition, they can be converted into unique metabolites by methylation, carboxylation, sulfate conjugation, hydroxylation, and oxidation ability of microorganisms during fermentation. Enhancement of concentration and antioxidant activity of phenolic compounds and production of new metabolites from food wastes by microbial fermentation might be a promising way for better utilization of natural resources. This review provides an overview of mechanisms and factors affecting release and bioconversion of phenolic compounds in agro-industrial wastes by microbial fermentation.
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Affiliation(s)
- Zehra Gulsunoglu-Konuskan
- Faculty of Health Sciences, Nutrition and Dietetics Department, Istanbul Aydin University, Istanbul 34295, Turkey
| | - Meral Kilic-Akyilmaz
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul 34469, Turkey
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61
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Soluble Free, Esterified and Insoluble-Bound Phenolic Antioxidants from Chickpeas Prevent Cytotoxicity in Human Hepatoma HuH-7 Cells Induced by Peroxyl Radicals. Antioxidants (Basel) 2022; 11:antiox11061139. [PMID: 35740036 PMCID: PMC9219979 DOI: 10.3390/antiox11061139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 11/16/2022] Open
Abstract
Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties of chickpeas were evaluated for the presence of soluble (free and esterified) and insoluble-bound phenolics as well as their antiradical activity, reducing power and inhibition of peroxyl-induced cytotoxicity in human HuH-7 cells. In general, the insoluble-bound fraction showed a higher total phenolic content. Phenolic acids, flavonoids, and isoflavonoids were identified and quantified by UPLC-MS/MS. Taxifolin was identified for the first time in chickpeas. However, m-hydroxybenzoic acid, taxifolin, and biochanin A were the main phenolics found. Biochanin A was mostly found in the free fraction, while m-hydroxybenzoic acid was present mainly in the insoluble-bound form. The insoluble-bound fraction made a significant contribution to the reducing power and antiradical activity towards peroxyl radical. Furthermore, all extracts decreased the oxidative damage of human HuH-7 cells induced by peroxyl radicals, thus indicating their hepatoprotective potential. This study demonstrates that the antioxidant properties and bioactive potential of insoluble-bound phenolics of chickpeas should not be neglected.
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Wan F, Feng C, Luo K, Cui W, Xia Z, Cheng A. Effect of steam explosion on phenolics and antioxidant activity in plants: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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63
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Grumixama (Eugenia brasiliensis Lamarck) functional phytochemicals: Effect of environmental conditions and ripening process. Food Res Int 2022; 157:111460. [DOI: 10.1016/j.foodres.2022.111460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/27/2022] [Accepted: 06/01/2022] [Indexed: 11/23/2022]
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Li J, Zhang H, Yang X, Zhu L, Wu G, Qi X, Zhang H. Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions. Food Res Int 2022; 156:111142. [DOI: 10.1016/j.foodres.2022.111142] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/11/2022] [Accepted: 03/13/2022] [Indexed: 12/26/2022]
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65
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Sun S, Zhao Y, Wang L, Tan Y, Shi Y, Sedjoah RCAA, Shao Y, Li L, Wang M, Wan J, Fan X, Guo R, Xin Z. Ultrasound-assisted extraction of bound phenolic compounds from the residue of Apocynum venetum tea and their antioxidant activities. FOOD BIOSCI 2022; 47:101646. [DOI: 10.1016/j.fbio.2022.101646] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Li S, Xu H, Sui Y, Mei X, Shi J, Cai S, Xiong T, Carrillo C, Castagnini JM, Zhu Z, Barba FJ. Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice ( Oryza sativa L.). Foods 2022; 11:foods11111552. [PMID: 35681302 PMCID: PMC9180180 DOI: 10.3390/foods11111552] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 04/26/2022] [Accepted: 05/20/2022] [Indexed: 11/24/2022] Open
Abstract
Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and p-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops.
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Affiliation(s)
- Shuyi Li
- School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China; (S.L.); (H.X.); (Z.Z.)
- Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Hui Xu
- School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China; (S.L.); (H.X.); (Z.Z.)
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Yong Sui
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
- Correspondence: (Y.S.); (C.C.); Tel.: +86-27-8738-9302 (Y.S.)
| | - Xin Mei
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jianbin Shi
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Sha Cai
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Tian Xiong
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Celia Carrillo
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
- Correspondence: (Y.S.); (C.C.); Tel.: +86-27-8738-9302 (Y.S.)
| | - Juan Manuel Castagnini
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (J.M.C.); (F.J.B.)
| | - Zhenzhou Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China; (S.L.); (H.X.); (Z.Z.)
- Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (J.M.C.); (F.J.B.)
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Comparison and Optimization of Different Extraction Methods of Bound Phenolics from Jizi439 Black Wheat Bran. Foods 2022; 11:foods11101478. [PMID: 35627048 PMCID: PMC9141047 DOI: 10.3390/foods11101478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/14/2022] [Accepted: 05/16/2022] [Indexed: 11/16/2022] Open
Abstract
Diet rich in phenolics would potentially associate with multiple health benefits. Response surface methodology (RSM) was introduced to optimize the process of ultrasound- and microwave-assisted extraction of bound phenolics from the bran of a newly developed black wheat breeding line Jizi439 and then compared with the traditional alkaline method. The optimum conditions were found to be 66 °C, 48 min, and power 240 W for ultrasound-assisted extraction (UAE), and 120 s, power 420 W for microwave-assisted extraction (MAE), respectively. Total bound phenolic contents (TBPCs), determined by Folin-Ciocalteu reagent, were 8466.7 ± 240.9 μg gallic acid equivalents per gram (μg GAE/g) bran for UAE and 8340.7 ± 146.7 μg GAE/g bran for MAE under optimized conditions, which were both significantly higher than that of the traditional method (5688.9 ± 179.6 μg GAE/g) (p < 0.05). Antioxidant activities (AAs) were determined by DPPH and ABTS methods. UAE extracts showed the highest DPPH scavenging activity (77.5 ± 0.9%), while MAE extracts showed the highest ABTS scavenging activity (72.1 ± 0.6%). Both were significantly higher than that of the traditional method (69.6 ± 1.1% for DPPH and 65.9 ± 0.5% for ABTS) (p < 0.05). Total bound phenolics (TBPs) profiles were further analyzed by HPLC, and results indicated that ferulic acid was dominant, followed by vanillic acid and p-coumaric acid. The contents of each identified individual phenolics were significantly increased by ultrasound and microwave. In conclusion, UAE and MAE were comparable with each other in TBP yields and AAs; however, when taking operation time and energy consumption into consideration, MAE was more efficient than UAE. Our study suggested efficiency extraction methods for further use of bound phenolics as a healthy food ingredient.
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Application of a Rapid and Simple Technological Process to Increase Levels and Bioccessibility of Free Phenolic Compounds in Annurca Apple Nutraceutical Product. Foods 2022; 11:foods11101453. [PMID: 35627023 PMCID: PMC9141411 DOI: 10.3390/foods11101453] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/28/2022] [Accepted: 05/12/2022] [Indexed: 12/25/2022] Open
Abstract
Insoluble bound polyphenols (ISBP) are polyphenolic compounds linked to the food matrix with different interactions limiting both their water extractability and consequent bioaccessibility. The health-promoting potential of polyphenols is historically known and well-demonstrated; specifically, Annurca apple polyphenols were studied both in vitro and in vivo for their effect in controlling cholesterol plasma levels. The aim of the study was the preparation of nutraceutical products based on Annurca apple polyphenolic fraction through the application of a technological process (acid treatment) able to release the ISBP from Annurca apple food matrix and increase polyphenol bioaccessibility. Lyophilized annurca apple (LAA) underwent acid treatment (ATLAA), and differences in released polyphenol levels were analysed by DAD-HPLC. Free-polyphenol levels in samples treated under acid conditions were higher than in untreated ones; in particular, for oligomeric flavan-3-ols (+168% procyanidin B2, +42.97% procyanidin B1 and B2, +156.99% procyanidin C1), catechin (+512.20%), and gallic acid (+707.77%). Furthermore, ATLAA underwent an in vitro gastrointestinal digestion to evaluate the bioaccessibility of contained polyphenols, in comparison to the untreated Annurca apple. The bioaccessibility study indicates a valuable preservation of polyphenolic fraction compared to the control.
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Bianchi F, Cervini M, Giuberti G, Rocchetti G, Lucini L, Simonato B. Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Federico Bianchi
- Department of Biotechnology University of Verona Strada le Grazie 15 Verona 37134 Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Luigi Lucini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Barbara Simonato
- Department of Biotechnology University of Verona Strada le Grazie 15 Verona 37134 Italy
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Wu Y, Gao H, Wang Y, Peng Z, Guo Z, Ma Y, Zhang R, Zhang M, Wu Q, Xiao J, Zhong Q. Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of Sargassum polycystum from the South China Sea. J Food Sci 2022; 87:968-981. [PMID: 35142370 PMCID: PMC9304242 DOI: 10.1111/1750-3841.16051] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 10/01/2021] [Accepted: 12/27/2021] [Indexed: 01/19/2023]
Abstract
Total phenolic content (TPC), phenolic profiles, and antioxidant activity of free and bound extracts of Sargassum polycystum, obtained by different extraction solvents and hydrolysis methods, were investigated. Aqueous acetone afforded the highest free TPC and antioxidant ability, followed by aqueous ethanol and aqueous methanol. Twelve free phenolic compounds were identified by ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS), including two hydroxycinnamic acids, seven flavonoids, one stilbene, and two phlorotannins. Three to nine different free phenolic compounds were extracted by these solvents with different compositions, including nine by 70% acetone and eight by 70% methanol, 70% ethanol, and 50% ethanol. The highest total content of free phenolic compounds determined by high-performance liquid chromatography-diode array detection was obtained from 70% ethanol. Alkaline hydrolysis afforded higher bound TPC (274.27 mg GAE/100 g DW) and antioxidant ability than acid hydrolysis. Five bound phenolic compounds were characterized by UHPLC-MS and five were released from alkaline hydrolysis, whereas two were released from acid hydrolysis. Total content of bound phenolic compounds released by alkaline hydrolysis was 14.68-fold higher than that by acid hydrolysis. The free and bound TPC, phenolic profiles, and antioxidant activities depended on the extraction solvent used. These results indicate that S. polycystum is a potentially useful antioxidant source and contribute to the development of seaweed-based functional foods. PRACTICAL APPLICATION: Phenolics are usually divided into free and bound forms based on their extractability and interaction with cell wall components. The nutritional effects of bound phenolics in algae have long been neglected. These topics contribute to the development of seaweed-based functional foods.
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Affiliation(s)
- Yujiao Wu
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
| | - Heqi Gao
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
| | - Yuxi Wang
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
| | - Ziting Peng
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
| | - Zhiqiang Guo
- State Key Laboratory of Marine Resource Utilization in South China SeaSchool of Life Science, Hainan UniversityHaikouChina
| | - Yongxuan Ma
- Guangzhou Liheng Clinical Nutrition Co., Ltd
| | - Ruifen Zhang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional FoodsMinistry of Agriculture and Rural Affairs/Guangdong Key laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Mingwei Zhang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional FoodsMinistry of Agriculture and Rural Affairs/Guangdong Key laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Qian Wu
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and TechnologyHubei University of TechnologyWuhanChina
| | - Juan Xiao
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
| | - Qiuping Zhong
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide ResourcesMinistry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan ProvinceHaikouChina
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71
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Bound Polyphenols from Red Quinoa Prevailed over Free Polyphenols in Reducing Postprandial Blood Glucose Rises by Inhibiting α-Glucosidase Activity and Starch Digestion. Nutrients 2022; 14:nu14040728. [PMID: 35215378 PMCID: PMC8875175 DOI: 10.3390/nu14040728] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/03/2022] [Accepted: 02/04/2022] [Indexed: 12/21/2022] Open
Abstract
Inhibiting α-glucosidase activity is important in controlling postprandial hyperglycemia and, thus, helping to manage type-2 diabetes mellitus (T2DM). In the present study, free polyphenols (FPE) and bound polyphenols (BPE) were extracted from red quinoa and their inhibitory effects on α-glucosidase and postprandial glucose, as well as related mechanisms, were investigated. HPLC-MS analysis showed that the components of FPE and BPE were different. FPE was mainly composed of hydroxybenzoic acid and its derivatives, while BPE was mainly composed of ferulic acid and its derivatives. BPE exhibited stronger DPPH and ABTS antioxidant activities, and had a lower IC50 (10.295 mg/mL) value in inhibiting α-glucosidase activity. The inhibition kinetic mode analysis revealed that FPE and BPE inhibited α-glucosidase in a non-competitive mode and an uncompetitive mode, respectively. Furthermore, compared to FPE, BPE delayed starch digestion more effectively. BPE at 50 mg/kg reduced postprandial glucose increases comparably to acarbose at 20 mg/kg in ICR mice. These results could provide perspectives on the potential of BPE from red quinoa, as a functional food, to inhibit α-glucosidase activity, delay postprandial glucose increases and manage T2DM.
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72
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Wang R, Tian X, Li Q, Liao L, Wu S, Tang F, Shen D, Liu Y. Walnut pellicle color affects its phenolic composition: free, esterified and bound phenolic compounds in various colored-pellicle walnuts. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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73
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Lv D, Nong W, Guan Y. Edible ligand-metal-organic frameworks: Synthesis, structures, properties and applications. Coord Chem Rev 2022. [DOI: 10.1016/j.ccr.2021.214234] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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74
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Jia W, Yang Y, Liu S, Shi L. Molecular mechanisms of the irradiation-induced accumulation of polyphenols in star anise (Illicium verum Hook. f.). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104233] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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75
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Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102901] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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76
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Su J, Fu X, Huang Q, Liu G, Li C. Phytochemical profile, bioactivity and prebiotic potential of bound polyphenols released from Rosa Roxburghii fruit pomace dietary fiber during in vitro digestion and fermentation. Food Funct 2022; 13:8880-8891. [DOI: 10.1039/d2fo00823h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to elucidate liberation and phytochemical profile of bound polyphenols existed in dietary fiber (RPDF) isolated from Rosa roxburghii fruit pomace during in vitro simulated...
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77
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Muller CJF, Joubert E, Chellan N, Miura Y, Yagasaki K. New Insights into the Efficacy of Aspalathin and Other Related Phytochemicals in Type 2 Diabetes-A Review. Int J Mol Sci 2021; 23:ijms23010356. [PMID: 35008779 PMCID: PMC8745648 DOI: 10.3390/ijms23010356] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/22/2021] [Accepted: 12/27/2021] [Indexed: 12/19/2022] Open
Abstract
In the pursuit of bioactive phytochemicals as a therapeutic strategy to manage metabolic risk factors for type 2 diabetes (T2D), aspalathin, C-glucosyl dihydrochalcone from rooibos (Aspalathus linearis), has received much attention, along with its C-glucosyl flavone derivatives and phlorizin, the apple O-glucosyl dihydrochalcone well-known for its antidiabetic properties. We provided context for dietary exposure by highlighting dietary sources, compound stability during processing, bioavailability and microbial biotransformation. The review covered the role of these compounds in attenuating insulin resistance and enhancing glucose metabolism, alleviating gut dysbiosis and associated oxidative stress and inflammation, and hyperuricemia associated with T2D, focusing largely on the literature of the past 5 years. A key focus of this review was on emerging targets in the management of T2D, as highlighted in the recent literature, including enhancing of the insulin receptor and insulin receptor substrate 1 signaling via protein tyrosine phosphatase inhibition, increasing glycolysis with suppression of gluconeogenesis by sirtuin modulation, and reducing renal glucose reabsorption via sodium-glucose co-transporter 2. We conclude that biotransformation in the gut is most likely responsible for enhancing therapeutic effects observed for the C-glycosyl parent compounds, including aspalathin, and that these compounds and their derivatives have the potential to regulate multiple factors associated with the development and progression of T2D.
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Affiliation(s)
- Christo J. F. Muller
- Biomedical Research and Innovation Platform (BRIP), South African Medical Research Council (MRC), Tygerberg 7505, South Africa; (C.J.F.M.); (N.C.)
- Centre for Cardiometabolic Research in Africa, Division of Medical Physiology, Faculty of Medicine and Health Sciences, Stellenbosch University, Tygerberg 7505, South Africa
- Department of Biochemistry and Microbiology, University of Zululand, KwaDlangezwa 3886, South Africa
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council, Infruitec-Nietvoorbij, Stellenbosch 7599, South Africa;
- Department of Food Science, Stellenbosch University, Matieland 7602, South Africa
| | - Nireshni Chellan
- Biomedical Research and Innovation Platform (BRIP), South African Medical Research Council (MRC), Tygerberg 7505, South Africa; (C.J.F.M.); (N.C.)
- Centre for Cardiometabolic Research in Africa, Division of Medical Physiology, Faculty of Medicine and Health Sciences, Stellenbosch University, Tygerberg 7505, South Africa
| | - Yutaka Miura
- Division of Applied Biological Chemistry, Institute of Agriculture, Tokyo University of Agriculture and Technology, Tokyo 183-8509, Japan;
| | - Kazumi Yagasaki
- Division of Applied Biological Chemistry, Institute of Agriculture, Tokyo University of Agriculture and Technology, Tokyo 183-8509, Japan;
- Correspondence:
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78
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De Villa R, Roasa J, Mine Y, Tsao R. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34955050 DOI: 10.1080/10408398.2021.2018989] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products.
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Affiliation(s)
- Ray De Villa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Joy Roasa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Rong Tsao
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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79
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Gong W, Li D, Wu Y, Manickam S, Sun X, Han Y, Tao Y, Liu X. Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution. ULTRASONICS SONOCHEMISTRY 2021; 80:105788. [PMID: 34688142 PMCID: PMC8536790 DOI: 10.1016/j.ultsonch.2021.105788] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/05/2021] [Accepted: 10/09/2021] [Indexed: 05/17/2023]
Abstract
In this work, the spraying of ethanol solution containing phenolic acid (ferulic acid or caffeic acid) was performed before subjecting to contact ultrasound-assisted air drying of blackberry. The mass transfer modeling results revealed that sonication intensified both internal water diffusion and external water exchange during drying, and ethanol pretreatment enhanced the effective diffusivity of water. Compared with air drying alone, the drying time for sequential ferulic acid pretreatment and drying with sonication was shortened by 89.2%. Owing to the co-pigmentation between phenolic acid and anthocyanins, the retention of anthocyanins was significantly enhanced after dehydration. At the end of drying, the total anthocyanin contents in the ultrasound-dried samples pretreated with ferulic acid and caffeic acid were 25.3% and 10.5% higher than the sonicated samples without pretreatments, respectively. Furthermore, drying simultaneously with sonication promoted the preservation of non-anthocyaninic soluble phenolics including catechin, phloretic acid, rutin in blackberry compared to air drying alone. Besides, bound phenolics in blackberry were less influences by the applied dehydration treatments. This study demonstrates that the combination of phenolic acid co-pigmentation pretreatment and ultrasound drying could be a promising method to protect anthocyanin pigments during dehydration of berry fruits.
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Affiliation(s)
- Wenjin Gong
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Xiaoli Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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80
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Sánchez-Martínez L, Periago MJ, García-Alonso J, García-Conesa MT, González-Barrio R. A Systematic Review of the Cardiometabolic Benefits of Plant Products Containing Mixed Phenolics and Polyphenols in Postmenopausal Women: Insufficient Evidence for Recommendations to This Specific Population. Nutrients 2021; 13:4276. [PMID: 34959828 PMCID: PMC8707028 DOI: 10.3390/nu13124276] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 12/14/2022] Open
Abstract
Menopause is characterized by endocrine and physiological changes and is often accompanied by increased body weight and cholesterol, glucose intolerance, and/or hypertension. These alterations are associated with increased risk for cardiovascular diseases (CVDs) and Type II diabetes mellitus (T2DM) that may be moderate by dietary plant phenolic compounds. In this review, we examine the current evidence of the impact of a variety of plant products (foods, extracts, beverages) rich in a mixture of phenolics and polyphenols on: (i) glucose and insulin levels; (ii) lipid profile; (iii) blood pressure; and (iv) biomarkers of inflammation and oxidative stress in postmenopausal women. We critically evaluate both the results of a range of intervention studies conducted in this specific subpopulation and the level of evidence supporting the benefits of consuming those products after the menopause. Overall, the current available evidence does not allow for specific dietary recommendations of these plant products rich in phenolics and polyphenols in this high-risk subpopulation. Our data show rather variable and small effects of the different products examined on the cardiometabolic biomarkers and further support the need to: (1) improve the quality of the study designs and data reporting; and (2) understand the variability in the response of the different biomarkers and establish clear differences between healthy and cardiometabolic disease levels.
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Affiliation(s)
- Lorena Sánchez-Martínez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence ‘Campus Mare Nostrum’, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital ‘Virgen de la Arrixaca’, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain; (L.S.-M.); (M.-J.P.); (J.G.-A.)
| | - María-Jesús Periago
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence ‘Campus Mare Nostrum’, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital ‘Virgen de la Arrixaca’, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain; (L.S.-M.); (M.-J.P.); (J.G.-A.)
| | - Javier García-Alonso
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence ‘Campus Mare Nostrum’, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital ‘Virgen de la Arrixaca’, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain; (L.S.-M.); (M.-J.P.); (J.G.-A.)
| | - María-Teresa García-Conesa
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Campus de Espinardo, P.O. Box 164, 30100 Murcia, Spain
| | - Rocío González-Barrio
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence ‘Campus Mare Nostrum’, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital ‘Virgen de la Arrixaca’, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain; (L.S.-M.); (M.-J.P.); (J.G.-A.)
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81
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Roasa J, De Villa R, Mine Y, Tsao R. Phenolics of cereal, pulse and oilseed processing by-products and potential effects of solid-state fermentation on their bioaccessibility, bioavailability and health benefits: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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82
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Fong BYF, Chiu WK, Chan WFM, Lam TY. A Review Study of a Green Diet and Healthy Ageing. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:8024. [PMID: 34360317 PMCID: PMC8345706 DOI: 10.3390/ijerph18158024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/17/2021] [Accepted: 07/24/2021] [Indexed: 12/18/2022]
Abstract
Nowadays people are living longer, and there has been a substantial growth in the global elderly population in the past decades. While life expectancy is increasing, there are growing concerns towards the heavy financial and social burdens related to chronic diseases among the elderly. These have been critical health care issues, and healthy ageing is considered a top priority in public health. Diet and eating habits are crucial factors contributing to healthy ageing. These important aspects have attracted much attention in health research, particularly in consideration of the causes and management of chronic conditions which affect most elder adults in the world. Recently, a growing number of investigations have reported significant findings on the association of reduction in the risks of chronic non-communicable diseases with plant-based diets. Meanwhile, there have been worldwide initiatives and programmes implemented for reduction of salt intake. A green diet, which emphasises the consumption of a diet rich in plant foods with minimal portions of red or processed meat and reduced salt intake, is advocated with due consideration to the importance of sustainable environment and healthy ageing. This paper highlights a brief review of the recent advance of knowledge in diet and health, its effects on the elderly and the significance of a green diet on healthy ageing. Implications for a green diet and recommendations for future research are also discussed.
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Affiliation(s)
- Ben Y. F. Fong
- Division of Science, Engineering and Health Studies, College of Professional and Continuing Education, The Hong Kong Polytechnic University, Hong Kong, China; (B.Y.F.F.); (W.F.M.C.)
- Centre for Ageing and Healthcare Management Research, School of Professional Education and Executive Development, The Hong Kong Polytechnic University, Hong Kong, China;
| | - Wang-Kin Chiu
- Division of Science, Engineering and Health Studies, College of Professional and Continuing Education, The Hong Kong Polytechnic University, Hong Kong, China; (B.Y.F.F.); (W.F.M.C.)
- Centre for Ageing and Healthcare Management Research, School of Professional Education and Executive Development, The Hong Kong Polytechnic University, Hong Kong, China;
| | - Wendy F. M. Chan
- Division of Science, Engineering and Health Studies, College of Professional and Continuing Education, The Hong Kong Polytechnic University, Hong Kong, China; (B.Y.F.F.); (W.F.M.C.)
- Centre for Ageing and Healthcare Management Research, School of Professional Education and Executive Development, The Hong Kong Polytechnic University, Hong Kong, China;
| | - Ting Yu Lam
- Centre for Ageing and Healthcare Management Research, School of Professional Education and Executive Development, The Hong Kong Polytechnic University, Hong Kong, China;
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83
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Alves G, Lobo LA, Domingues RMCP, Monteiro M, Perrone D. Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread. Front Nutr 2021; 8:708928. [PMID: 34381807 PMCID: PMC8349987 DOI: 10.3389/fnut.2021.708928] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Accepted: 06/24/2021] [Indexed: 12/16/2022] Open
Abstract
The aim of this study is to investigate the bioaccessibility and gut metabolism of free and melanoidin-bound phenolic compounds from coffee and bread. Phenolics from coffee were predominantly found in free forms (68%, mainly chlorogenic acids), whereas those from bread were mostly bound to melanoidins (61%, mainly ferulic acid). Bioacessibility of coffee total free phenolics slightly decreased during simulated digestion (87, 86, and 82% after the oral, gastric, and intestinal steps, respectively), with caffeoylquinic acids being isomerized and chlorogenic acids being partially hydrolyzed to the corresponding hydroxycinnamic acids. Bioacessibility of bread total free phenolics decreased during simulated digestion (91, 85, and 67% after the oral, gastric, and intestinal steps, respectively), probably related to complexation with the proteins in simulated gastric and intestinal fluids. Upon gut fermentation, the bioaccessibility of total free phenolics from both coffee and bread decreased, mainly after the first 4 h (56 and 50%, respectively). Caffeic and ferulic acids were the predominant metabolites found during coffee and bread gut fermentation, respectively. Melanoidin-bound phenolics from coffee and bread were progressively released after the gastric and intestinal steps, probably due to hydrolysis caused by the acidic conditions of the stomach and the action of pancreatin from the intestinal fluid. The bioaccessibilities of all phenolics from coffee and bread melanoidins after the gastric and intestinal steps were, on average, 11 and 26%, respectively. During gut fermentation, phenolics bound to both coffee and bread melanoidins were further released by the gut microbiota, whereas those from coffee were also metabolized. This difference could be related to the action of proteases on melanoproteins during gastrointestinal digestion, probably anticipating phenolics release. Nevertheless, bioaccessibilities of melanoidin-bound phenolics reached maximum values after gut fermentation for 24 h (50% for coffee and 51% for bread). In conclusion, the bioaccessibilities of coffee and bread free phenolics during simulated digestion and gut fermentation were remarkably similar, and so were the bioaccessibilities of coffee and bread melanoidin-bound phenolics.
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Affiliation(s)
- Genilton Alves
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Leandro Araújo Lobo
- Laboratório de Biologia de Anaeróbios, Medical Microbiology Department, Paulo de Goés Microbiology Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Regina Maria Cavalcanti Pilotto Domingues
- Laboratório de Biologia de Anaeróbios, Medical Microbiology Department, Paulo de Goés Microbiology Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
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84
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Ketnawa S, Ogawa Y. In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans. Sci Rep 2021; 11:14257. [PMID: 34244542 PMCID: PMC8270925 DOI: 10.1038/s41598-021-93451-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Accepted: 06/25/2021] [Indexed: 11/23/2022] Open
Abstract
Protein digestibility of soybean obtained from the main manufacturing steps for natto, such as soaking (soaked soybeans 'S'), boiling (boiled soybeans 'B'), and fermentation (fermented soybeans 'F'), was examined in this study. Biochemical indices for the processed soybeans from each manufacturing step and those digested fractions by simulated in vitro gastrointestinal digestion were also evaluated. The result showed a significant (P < 0.05) increase in the protein digestibility of B (48.71 ± 0.04%) and F (50.21 ± 0.45%) compared to that of S (20.58 ± 0.25%), accompanying the accumulation of small protein sub-fractions and essential amino acids. Besides, antioxidant activity indices of all digested fractions increased around two to fourfold at the end of the simulated digestion. F showed a consistently increasing trend when the digestion stage progressed and maximum values overall at the final digestion stage. Soybeans from fermentation step showed higher protein digestibility and indispensable amino acids as well as potential bioactivities than those from boiling and soaking step. The results demonstrated that manufacturing steps improved nutritional values of soybean protein, such as bioavailability of amino acids and certain bioactivities.
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Affiliation(s)
- Sunantha Ketnawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, 271-8510, Japan
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand
- Functional Food Research Center for Well-Being, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, 271-8510, Japan.
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85
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Mencin M, Mikulic-Petkovsek M, Veberič R, Terpinc P. Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt ( Triticum spelta L.) Seeds. Antioxidants (Basel) 2021; 10:antiox10071085. [PMID: 34356318 PMCID: PMC8301066 DOI: 10.3390/antiox10071085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/23/2021] [Accepted: 07/01/2021] [Indexed: 11/24/2022] Open
Abstract
A solid-phase extraction (SPE) technique was developed and optimised for isolation and concentration of extractable and bound phenolic acids from germinated spelt seeds, for analysis by liquid chromatography–mass spectrometry. Samples initially underwent solvent extraction under different conditions to maximise the yield of phenolic antioxidants. Optimal extraction conditions for extractable phenolics were absolute methanol as solvent, sample-to-methanol ratio 1:9, and reconstitution in non-acidified water. The bound phenolics were extracted from sample pellets using hydrolysis with 2 M NaOH, acidification of the hydrolysate with formic acid, and simultaneous isolation and purification using Strata X polymeric RP tubes. Compared to liquid-liquid extraction, this direct SPE protocol has significant advantages in terms of higher extraction efficiencies of total and individual phenolics and their antioxidant activities. These data suggest that direct SPE represents a rapid and reliable method for quantitative analysis of both the extractable and the commonly overlooked bound phenolics in Triticum spelta seeds.
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Affiliation(s)
- Marjeta Mencin
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia;
| | - Maja Mikulic-Petkovsek
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia; (M.M.-P.); (R.V.)
| | - Robert Veberič
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia; (M.M.-P.); (R.V.)
| | - Petra Terpinc
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia;
- Correspondence:
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86
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Zhang W, Qi S, Xue X, Al Naggar Y, Wu L, Wang K. Understanding the Gastrointestinal Protective Effects of Polyphenols using Foodomics-Based Approaches. Front Immunol 2021; 12:671150. [PMID: 34276660 PMCID: PMC8283765 DOI: 10.3389/fimmu.2021.671150] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Accepted: 06/07/2021] [Indexed: 12/12/2022] Open
Abstract
Plant polyphenols are rich sources of natural anti-oxidants and prebiotics. After ingestion, most polyphenols are absorbed in the intestine and interact with the gut microbiota and modulated metabolites produced by bacterial fermentation, such as short-chain fatty acids (SCFAs). Dietary polyphenols immunomodulatory role by regulating intestinal microorganisms, inhibiting the etiology and pathogenesis of various diseases including colon cancer, colorectal cancer, inflammatory bowel disease (IBD) and colitis. Foodomics is a novel high-throughput analysis approach widely applied in food and nutrition studies, incorporating genomics, transcriptomics, proteomics, metabolomics, and integrating multi-omics technologies. In this review, we present an overview of foodomics technologies for identifying active polyphenol components from natural foods, as well as a summary of the gastrointestinal protective effects of polyphenols based on foodomics approaches. Furthermore, we critically assess the limitations in applying foodomics technologies to investigate the protective effect of polyphenols on the gastrointestinal (GI) system. Finally, we outline future directions of foodomics techniques to investigate GI protective effects of polyphenols. Foodomics based on the combination of several analytical platforms and data processing for genomics, transcriptomics, proteomics and metabolomics studies, provides abundant data and a more comprehensive understanding of the interactions between polyphenols and the GI tract at the molecular level. This contribution provides a basis for further exploring the protective mechanisms of polyphenols on the GI system.
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Affiliation(s)
- Wenwen Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Suzhen Qi
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaofeng Xue
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yahya Al Naggar
- Zoology Department, Faculty of Science, Tanta University, Tanta, Egypt
- General Zoology, Institute for Biology, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | - Liming Wu
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kai Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
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87
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Lucas-González R, Pérez-Álvarez JÁ, Viuda-Martos M, Fernández-López J. Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability. Nutrients 2021; 13:nu13041332. [PMID: 33920571 PMCID: PMC8073653 DOI: 10.3390/nu13041332] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/13/2021] [Accepted: 04/14/2021] [Indexed: 12/30/2022] Open
Abstract
Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound polyphenol profile (HPLC) and their colon-available index; the lipid oxidation (TBARs); and the stability of the fatty acid profile (GC). Furthermore, the effect of lipolysis was investigated using two pancreatins with different lipase activity. Forty-two polyphenols were detected in persimmon flour, which were revealed as a good source of bound polyphenols in pâtés, especially gallic acid (164.3 µg/g d.w. in PR-3 and 631.8 µg/g d.w. in PR-6). After gastrointestinal digestion, the colon-available index in enriched pâté ranged from 88.73 to 195.78%. The different lipase activity in the intestinal phase caused significant differences in bound polyphenols' stability, contributing to increased lipid oxidation. The fatty acids profile in pâté samples was stable, and surprisingly their PUFA content was raised. In conclusion, rich fatty foods, such as pâté, are excellent vehicles to preserve bound polyphenols, which can reach the colon intact and be metabolized by the intestinal microbiome.
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88
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Panagopoulou EA, Chiou A, Bismpikis M, Mouraka P, Mangiorou E, Karathanos VT. Dried fruits: phytochemicals and their fate during
in vitro
digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Eirini A. Panagopoulou
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
| | - Antonia Chiou
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
| | - Minas Bismpikis
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
| | - Panagiota Mouraka
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
| | - Eleni Mangiorou
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
| | - Vaios T. Karathanos
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
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89
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Xavier Machado TDO, Portugal IBM, Padilha CVDS, Ferreira Padilha F, Dos Santos Lima M. New trends in the use of enzymes for the recovery of polyphenols in grape byproducts. J Food Biochem 2021; 45:e13712. [PMID: 33786844 DOI: 10.1111/jfbc.13712] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 03/10/2021] [Accepted: 03/13/2021] [Indexed: 12/17/2022]
Abstract
Residues from wine and juice processing still contain about 70% of the phenolic compounds in grapes. These compounds are valued for having several bioactive properties that are explored in the pharmaceutical and food sectors. This paper aims to summarize the most recent advances in the use of enzymatic techniques for the recovery of bioactive compounds from GP for industrial application. For this, we analyzed scientific articles and patent applications from the last 20 years in the main indexed and patent databases. Among the most used enzymes in the recovery of bioactive compounds in wastes, cellulases, pectinases, tannases, glucoamylases, and proteases such as trypsin and chymotrypsin, are the most important. As a result, extracts are obtained with greater retrieval of compounds such as anthocyanins, gallic acid, catechins, epicatechins, and trans-resveratrol and the improvement of coloring, anti-inflammatory, antioxidant and vasoprotective properties. Although the use of enzymes for the recovery of phenolics is an old strategy, the number of studies focusing on the functional characteristics and industrial applicability of the extracts obtained has been recently growing. PRACTICAL APPLICATIONS: Phenolic compounds have acted as anti-inflammatories, antioxidants, anticarcinogens, and antimicrobials, being additives or relevant ingredients for various products in the food and pharmaceutical industry. Although there are several techniques for extracting/recovering phenolics from grape pomace, there is still no agreement on which method is ideal. In recent years, several extractions methods have been applied in seeking optimized conditions to recover phenolics from grape residues. Among them, the use of enzymes has been gaining attention for being considered a green and promising technology. The present study aims to carry out a review that would bring a new perspective to the recovery of bioactive compounds from grape residues by enzymatic techniques, with a view to industrial purpose.
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Affiliation(s)
| | | | | | | | - Marcos Dos Santos Lima
- Departamento de Tecnologia em Alimentos, Instituto Federal do Sertão Pernambucano, Petrolina, Brazil
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90
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Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel. Food Chem 2021; 350:129217. [PMID: 33607410 DOI: 10.1016/j.foodchem.2021.129217] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 01/12/2021] [Accepted: 01/22/2021] [Indexed: 11/23/2022]
Abstract
The free, esterified and bound forms of 37 phenolic compounds (including hydroxybenzoic acid, hydroxycinnamic acids, flavanols, flavonols and flavones) from walnut kernel (Juglans regia L.) were investigated in this study. Results showed that the majority of walnut phenolics were presented in the free form (51.1%-68.1%), followed by bound (21.0%-38.0%) and esterified forms (9.7%-18.7%). Ellagic acid, gallic acid, ferulic acid, sinapic acid and caffeic acid were widely distributed in three forms. Differently, jeuglone, kaempferol, quercetin-7-o-β-d-glucoside and dihydroquercetin were only found in free phenolics. Among the three forms, free phenolics had the highest radical scavenging activity (IC50: DPPH, 15.5 µg/ml; ABTS, 13.6 µg/ml). The correlation coefficients between the antioxidant activities of phenolics and their corresponding contents were 0.82-0.92. More soluble phenolics (free and esterified forms) could be extracted by acetone, while methanol was better at extracting insoluble bound phenolics.
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