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Yang QQ, Gan RY, Zhang D, Ge YY, Cheng LZ, Corke H. Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108321] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Liu Y, Cai C, Yao Y, Xu B. Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5565-5576. [PMID: 31152448 DOI: 10.1002/jsfa.9825] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/26/2019] [Accepted: 05/26/2019] [Indexed: 05/24/2023]
Abstract
BACKGROUND Buckwheat products are receiving increasing attention because of their high nutritive values and significant health-promoting properties. In the present study, 15 buckwheat products grown in different parts of China were investigated. Representative common or tartary buckwheat samples were further subjected to soaking, roasting, microwave cooking, boiling and steaming treatments. Colorimetric analyses and high-performance liquid chromatography (HPLC) analyses were performed to determine the phenolic profiles and antioxidant capacities of the raw and thermally processed buckwheat samples, respectively. RESULTS Tartary buckwheat exhibited a remarkably higher total phenolic content (TPC), total flavonoid content (TFC), 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) compared to common buckwheat, although there were no significant differences between their 2,2'-azino-di-(3-ethylbenzthiazoline sulfonic acid) (ABTS) free radical scavenging capacity. All thermal treatments, particularly microwave cooking, contributed to the greatest losses of phenolics and antioxidant capacities in the common buckwheat samples, whereas boiling and steaming usually resulted in the lowest losses. For the tartary buckwheat samples, all thermal treatments (except roasting), especially boiling and steaming, led to significant increases in TPC, TFC, DPPH free radical scavenging activity, FRAP and ABTS free radical scavenging capacity. However, HPLC analyses indicated that all thermal treatments, especially microwave cooking, gave rise to the greatest losses of the total content of 14 phenolic acids and three flavonoids, whereas boiling led to the lowest losses. CONCLUSION Both steaming and boiling treatments are recommended when preparing common or tartary buckwheat food products because they can minimize thermal degradation or promote their phenolic compounds and antioxidant capacities to the greatest extent. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yongxiang Liu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Chunzhi Cai
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Yiliang Yao
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
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Reyes-Becerril M, Martínez-Preciado A, Guluarte C, Guerra K, Tovar-Ramirez D, Macias ME, Angulo C. Phytochemical composition and immunobiological activity of Hawthorn Crataegus mexicana nanoencapsulated in Longfin yellowtail Seriola rivoliana leukocytes. FISH & SHELLFISH IMMUNOLOGY 2019; 92:308-314. [PMID: 31200073 DOI: 10.1016/j.fsi.2019.06.024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/11/2019] [Accepted: 06/11/2019] [Indexed: 06/09/2023]
Abstract
The aims of this study were to determine the presence of phenolic compounds in Hawthorn Crataegus mexicana, species native to Mexico, nanoencapsulated (CmNano) with maltodextrin at 100 and 170 °C (CmNano100 and CmNano170) and its antioxidant and immunological effects in Longfin yellowtail Seriola rivoliana leukocytes. The phytochemical study revealed an important level of total phenolic (TPC), flavonoid (TFC) and tannin (CTC) contents in CmNano100, which correlated with a strong antioxidant capacity. CmNano100 or 170 were safe or not cytotoxic for head-kidney (HKL) and peripheral blood (PBL) leukocytes. The in vitro study demonstrated that CmNano increased the percentage of phagocytic cells, stimulated the production of reactive oxygen species, and modulated antioxidant ability by increasing superoxide dismutase activity in leukocytes with respect to the control group. In addition, CmNano100 also increased the transcription of proinflammatory cytokine IL-1β and down-regulated MyD88 and TNF-α mRNA transcription. These results suggest that maltodextrin nanoencapsulates protected and maintained the antioxidant properties of C. mexicana. In addition, they enhanced antioxidant and immunological parameters in Longfin yellowtail S. rivoliana leukocytes. Therefore, this study provides novel insights of CmNano for its potential application as functional food in aquaculture.
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Affiliation(s)
- Martha Reyes-Becerril
- Immunology & Vaccinology Group. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz B.C.S., 23090, Mexico
| | - Alma Martínez-Preciado
- Universidad de Guadalajara, University Center of Science and Engineering (CUCEI) Department of Chemical Engineering. 1421, Blvd. Marcelino Garcia Barragan, Guadalajara, 44430, Jalisco, Mexico
| | - Crystal Guluarte
- Immunology & Vaccinology Group. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz B.C.S., 23090, Mexico
| | - Kevyn Guerra
- Immunology & Vaccinology Group. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz B.C.S., 23090, Mexico
| | - Dariel Tovar-Ramirez
- Immunology & Vaccinology Group. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz B.C.S., 23090, Mexico
| | - María Esther Macias
- Universidad de Guadalajara, University Center of Science and Engineering (CUCEI) Department of Chemical Engineering. 1421, Blvd. Marcelino Garcia Barragan, Guadalajara, 44430, Jalisco, Mexico
| | - Carlos Angulo
- Immunology & Vaccinology Group. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz B.C.S., 23090, Mexico.
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Olmo-García L, Monasterio RP, Sánchez-Arévalo CM, Fernández-Gutiérrez A, Olmo-Peinado JM, Carrasco-Pancorbo A. Characterization of New Olive Fruit Derived Products Obtained by Means of a Novel Processing Method Involving Stone Removal and Dehydration with Zero Waste Generation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9295-9306. [PMID: 31365237 DOI: 10.1021/acs.jafc.9b04376] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
As a result of an innovative olive fruit processing method involving stone removal and dehydration, a new kind of olive oil and olive flour are generated. The main objective of this work was to accomplish the comprehensive characterization of the minor compounds of both products and to evaluate the effect of the dehydration temperature on their composition. To this end, olive oil and flour samples obtained through the novel processing method were analyzed and compared with "conventional" virgin olive oils (VOO). The applied LC-MS methodology allowed the determination of 57 metabolites belonging to different chemical classes (phenolic compounds, pentacyclic trirterpenes, and tocopherols). Both the new oils and flours presented considerable amounts of olive fruit metabolites that are usually absent from VOO. Quantitative differences were found among VOOs and the new oils, probably due to the inhibition of some enzymes caused by the temperature increase or the absence of water during the processing.
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Affiliation(s)
- Lucía Olmo-García
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
| | - Romina Paula Monasterio
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET , Alt. Brown 500, Chacras de Coria , 5505 Mendoza , Argentina
| | - Carmen María Sánchez-Arévalo
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
| | - José María Olmo-Peinado
- Acer Campestres S.L., Almendro , 37 (Pol. Ind. El Cerezo) , 23670 Castillo de Locubín, Jaén , Spain
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
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Zheng J, Meenu M, Xu B. A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China. J Pharm Biomed Anal 2019; 172:268-277. [DOI: 10.1016/j.jpba.2019.05.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 05/02/2019] [Accepted: 05/04/2019] [Indexed: 12/26/2022]
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Effects of different cooking conditions on the anthocyanin content of a black rice (Oryza sativa L. ‘Violet Nori’). Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03337-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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57
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Dars AG, Hu K, Liu Q, Abbas A, Xie B, Sun Z. Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice. Foods 2019; 8:E298. [PMID: 31362421 PMCID: PMC6723886 DOI: 10.3390/foods8080298] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 07/18/2019] [Accepted: 07/26/2019] [Indexed: 11/16/2022] Open
Abstract
Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques. To compare the effect of two processing technologies, thermo-sonication (TS) and ultra-high pressure (UHP), on the quality of mango juice, fresh mango juice was treated with TS at 25, 45, 65 and 95 °C for 10 min and UHP at 400 MPa for 10 min. The phenolic profile of mango was also analyzed using the newly developed ultra-performance liquid chromatography-electrospray ionization-quadrupole time of flight-mass spectrometry (UPLC-Q-TOF-HRMSn) and, based on this result, the effect of TS and UHP on the phenolics of mango juice was evaluated. Both treatments had minimal effects on the oBrix, pH, and titratable acidity of mango juice. The residual activities of three enzymes (polyphenol oxidase, peroxidase, and pectin methylesterase), antioxidant compounds (vitamin C, Total phenolics, mangiferin derivatives, gallotannins, and quercetin derivatives) and antioxidant activity sharply decreased with the increase in the temperature of the TS treatment. Nevertheless, the UHP treatment retained antioxidants and antioxidant activity at a high level. The UHP process is likely superior to TS in bioactive compounds and antioxidant activity preservation. Therefore, the mango juice products obtained by ultra-high-pressure processing might be more beneficial to health.
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Affiliation(s)
- Abdul Ghani Dars
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Kai Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qiudou Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Aqleem Abbas
- Department of Plant Pathology, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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58
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Mecha E, Leitão ST, Carbas B, Serra AT, Moreira PM, Veloso MM, Gomes R, Figueira ME, Brites C, Vaz Patto MC, Bronze MR. Characterization of Soaking Process' Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm. Foods 2019; 8:E296. [PMID: 31357747 PMCID: PMC6723714 DOI: 10.3390/foods8080296] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 07/25/2019] [Accepted: 07/26/2019] [Indexed: 12/30/2022] Open
Abstract
Despite the common beans' nutritional and phytochemical value, in Portugal its consumption decreased more than 50% in the last decade. The present study aimed to characterize phenolic composition of the Portuguese traditional varieties and corresponding soaked seed fractions (including soaking water). With such purpose, the phenolic composition (total content of soluble phenolics, flavonoids, and proanthocyanidins) and in vitro antioxidant activity were evaluated in the raw whole flour of 31 Portuguese common bean varieties. The phenolic composition of the soaked fractions was respectively compared to the raw flour. Phenolic compounds' identification and relative quantification were achieved by UPLC-TripleTOF-MS for one representative variety and their fractions. The highest phenolic content was found in colored varieties and the brown market class highlighted as the richest one. The loss of phenolic compounds to the soaking water was highly dependent on variety. The predominant phenolic compounds' classes were flavan-3-ols (soaking water and coats), flavonols (coats), and phenolic acids (cotyledons). This characterization study showed the diversity on the phenolic composition of Portuguese varieties and the need to adjust the soaking and peeling processes to the variety (considering the possible loss of potential health promoter compounds, e.g., phenolic compounds).
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Affiliation(s)
- Elsa Mecha
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Susana T Leitão
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Bruna Carbas
- INIAV, The National Institute for Agricultural Research and Veterinary, 2784-505 Oeiras, Portugal
| | - Ana T Serra
- Institute for Experimental Biology and Technology, Apartado 12, 2781-901 Oeiras, Portugal
| | - Pedro M Moreira
- ESAC-IPC, Coimbra College of Agriculture, Polytechnic Institute of Coimbra, 3045-601 Coimbra, Portugal
| | - Maria Manuela Veloso
- INIAV, The National Institute for Agricultural Research and Veterinary, 2784-505 Oeiras, Portugal
| | - Ricardo Gomes
- UniMS-Mass Spectrometry Unit-Institute for Experimental Biology and Technology/ITQB, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Maria E Figueira
- iMED, Faculty of Pharmacy, Universidade de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, Portugal
| | - Carla Brites
- INIAV, The National Institute for Agricultural Research and Veterinary, 2784-505 Oeiras, Portugal
| | - Maria C Vaz Patto
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Maria R Bronze
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal.
- Institute for Experimental Biology and Technology, Apartado 12, 2781-901 Oeiras, Portugal.
- iMED, Faculty of Pharmacy, Universidade de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, Portugal.
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Venkidasamy B, Selvaraj D, Nile AS, Ramalingam S, Kai G, Nile SH. Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.012] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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60
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Nguyen AT, Althwab S, Qiu H, Zbasnik R, Urrea C, Carr TP, Schlegel V. Pinto Beans (Phaseolus vulgaris L.) Lower Non-HDL Cholesterol in Hamsters Fed a Diet Rich in Saturated Fat and Act on Genes Involved in Cholesterol Homeostasis. J Nutr 2019; 149:996-1003. [PMID: 31006805 DOI: 10.1093/jn/nxz044] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 01/03/2019] [Accepted: 02/22/2019] [Indexed: 12/22/2022] Open
Abstract
BACKGROUND Pinto beans contain multiple active agents such as polyphenols, flavonoids, and saponins, and have been shown to lower cholesterol, but the mechanisms involved in this effect have not been explored. OBJECTIVE This study was to investigate the changes in cholesterol metabolism in response to whole pinto beans (wPB) and their hulls (hPB) supplemented into a diet rich in saturated fat and the molecular mechanisms potentially responsible for these effects in hamsters. METHODS Forty-four 9-wk-old male Golden Syrian hamsters were randomly assigned to 4 diet groups (n = 11), including a 5% (wt:wt) fat diet [normal-fat diet (NF)], a 15% (wt:wt) fat diet [diet rich in saturated fat (HSF), saturated fatty acids accounted for 70% of total fatty acids], or HSF supplemented with 5% (wt:wt) wPB or 0.5% (wt:wt) hPB for 4 wk. Plasma, liver, intestinal, and fecal samples were collected to evaluate multiple cholesterol markers and gene targets. RESULTS The plasma non-high-density lipoprotein (non-HDL) concentration was significantly reduced in the wPB- and hPB-supplemented groups by 31.9 ± 3.5% and 53.6 ± 3.2%, respectively, compared with the HSF group (P < 0.01), to concentrations comparable with the NF group. The wPB-supplemented hamsters had significantly lower liver cholesterol (45.1%, P < 0.001) and higher fecal cholesterol concentrations (94.8%, P = 0.001) than those fed the HSF. The expressions of hepatic 3-hydroxy-3-methylglutaryl CoA reductase (Hmgcr) and small intestinal acyl-coenzyme A: cholesterol acyltransferase 2 (Acat2) were significantly decreased in animals administered wPB (by 89.1% and 63.8%, respectively) and hPB (by 72.9% and 47.7%, respectively) compared with their HSF-fed counterparts (P < 0.05). The wPB normalized the expression of Acat2 to the level of the NF group. CONCLUSION Pinto beans remediated high cholesterol induced by HSF in male hamsters by decreasing hepatic cholesterol synthesis and intestinal cholesterol absorption, effects which were partially exerted by the hulls.
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Affiliation(s)
- An Tien Nguyen
- Department of Food Science and Technology.,Faculty of Agriculture and Forestry, Dalat University, Dalat, Vietnam
| | - Sami Althwab
- Department of Nutrition and Health Sciences.,Department of Food Science and Human Nutrition, Qassim University, Buraidah, Saudi Arabia
| | - Haowen Qiu
- Department of Nutrition and Health Sciences
| | | | - Carlos Urrea
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE
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Comparative studies on ACE inhibition, degree of hydrolysis, antioxidant property and phenolic acid composition of hydrolysates derived from simulated in vitro gastrointestinal proteolysis of three thermally treated legumes. Food Chem 2019; 281:154-162. [DOI: 10.1016/j.foodchem.2018.12.090] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 11/25/2018] [Accepted: 12/17/2018] [Indexed: 11/21/2022]
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62
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Polyphenols and Alkaloids in Byproducts of Longan Fruits ( Dimocarpus Longan Lour.) and Their Bioactivities. Molecules 2019; 24:molecules24061186. [PMID: 30917573 PMCID: PMC6471414 DOI: 10.3390/molecules24061186] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 03/14/2019] [Accepted: 03/18/2019] [Indexed: 12/30/2022] Open
Abstract
The longan industry produces a large amount of byproducts such as pericarp and seed, resulting in environmental pollution and resource wastage. The present study was performed to systematically evaluate functional components, i.e., polyphenols (phenolics and flavonoids) and alkaloids, in longan byproducts and their bioactivities, including antioxidant activities, nitrite scavenging activities in simulated gastric fluid and anti-hyperglycemic activities in vitro. Total phenolic and total flavonoid contents in pericarp were slightly higher than those in seeds, but seeds possessed higher alkaloid content than pericarp. Four polyphenolic substances, i.e., gallic acid, ethyl gallate, corilagin and ellagic acid, were identified and quantified using high-performance liquid chromatography. Among these polyphenolic components, corilagin was the major one in both pericarp and seed. Alkaloid extract in seed showed the highest DPPH radical scavenging activity and oxygen radical absorbance capacity. Nitrite scavenging activities were improved with extract concentration and reaction time increasing. Flavonoids in seed and alkaloids in pericarp had potential to be developed as anti-hyperglycemic agents. The research result was a good reference for exploring longan byproducts into various valuable health-care products.
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Cheung Y, Meenu M, Yu X, Xu B. Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1579835] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yiuchung Cheung
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Maninder Meenu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Xiaoming Yu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
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64
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Chen Y, Zhang H, Liu R, Mats L, Zhu H, Pauls KP, Deng Z, Tsao R. Antioxidant and anti-inflammatory polyphenols and peptides of common bean (Phaseolus vulga L.) milk and yogurt in Caco-2 and HT-29 cell models. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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65
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Xu M, Rao J, Chen B. Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process. Crit Rev Food Sci Nutr 2019; 60:740-759. [DOI: 10.1080/10408398.2018.1550051] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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66
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Magalhães ML, De Oliveira Lima LC, da Silva Lunguinho A, De Carvalho Selvati Rezende DA, Ferreira VRF, Brandão RM, De Souza JA, De Souza EC, De Almeida KJ, Nelson DL, Cardoso MDG. Influence of Cold Storage on the Bioactivity Properties and the Quality of the Juice of Moro Blood Orange (<i>Citrus sinensis</i> (L.) Osbeck). ACTA ACUST UNITED AC 2019. [DOI: 10.4236/ajps.2019.101003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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67
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68
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Stavrou IJ, Christou A, Kapnissi-Christodoulou CP. Polyphenols in carobs: A review on their composition, antioxidant capacity and cytotoxic effects, and health impact. Food Chem 2018; 269:355-374. [DOI: 10.1016/j.foodchem.2018.06.152] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 06/29/2018] [Accepted: 06/30/2018] [Indexed: 01/06/2023]
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69
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Zhang T, Jayachandran M, Ganesan K, Xu B. Black Truffle Aqueous Extract Attenuates Oxidative Stress and Inflammation in STZ-Induced Hyperglycemic Rats via Nrf2 and NF-κB Pathways. Front Pharmacol 2018; 9:1257. [PMID: 30473664 PMCID: PMC6238245 DOI: 10.3389/fphar.2018.01257] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Accepted: 10/15/2018] [Indexed: 12/30/2022] Open
Abstract
Background and Purpose: Tuber melanosporum (black truffle) has been considered as a medicinal mushroom for a long time. T. melanosporum has the ability to attenuate oxidative stress and in turn diabetes mellitus (DM). DM has become an awfully common chronic unwellness, threatening people's well-being. There are nearly 1 in 10 people in the world affected by diabetes. Oxidative stress plays a crucial role in vascular complications related to DM. Our study aimed to attain an effective treatment method to alleviate oxidative stress by scavenging free radicals and reducing inflammation, to display how truffle aqueous extract (TE) attenuates hyperglycemia. Methods: Streptozotocin (STZ)-induced hyperglycemic rat model was accustomed to check the hypoglycemic effect of black truffle by relating it with Nrf2 and NF-κB pathways. Varied biomarkers and inflammatory markers were analyzed. Results: Rats treated with TE showed reduced glucose levels, attenuated oxidative stress through regulation of SOD, CAT, VIT-E, and VIT-C. The gene expression of Nrf2 and NF-κB in rats treated with TE was increased to normal group level. The mRNA expression of inflammatory pathway genes and oxidative stress pathway genes in rats treated with TE was brought back normal. Similar results were achieved in the rats treated with standard drug, glibenclamide (GB). TE conjointly inhibits the state of inflammation within the tissues generally littered with the symptoms of hyperglycemia. Conclusion: The results of our study show the hypoglycemic impact of black truffle on STZ-induced hyperglycemia in rats via Nrf2 and NF-κB pathways, and both pathways have significant improvement that may support the hypoglycemic impact of truffle.
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Affiliation(s)
- Tongze Zhang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China.,School of Biological Science, The University of Hong Kong, Pok Fu Lam, Hong Kong
| | - Muthukumaran Jayachandran
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Kumar Ganesan
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
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Yang QQ, Gan RY, Ge YY, Zhang D, Corke H. Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition. Compr Rev Food Sci Food Saf 2018; 17:1518-1539. [PMID: 33350144 DOI: 10.1111/1541-4337.12391] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 07/29/2018] [Accepted: 08/01/2018] [Indexed: 12/29/2022]
Abstract
Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in common beans, and colorful common beans are overall rich in polyphenols, mainly in their pigmented seed coats. In addition, factors of influence, such as genotype, environmental conditions, storage, and processing methods, play a critical role in the content and composition of common bean polyphenols. Besides, analytical methods, including extraction, separation, and identification, are of importance for precise and comparable evaluation of polyphenols in common beans. Therefore, in order to provide a comprehensive and updated understanding of polyphenols in common beans, this review first summarizes the content and different compositions of polyphenols in common beans, and next discusses the factors affecting these compositions, followed by introducing the analytical methods for common bean polyphenols, and finally highlights the antioxidant activity of polyphenols in common beans. Considering the recent surge in interest in the use of grain legumes, we hope this review will further stimulate work in this field by providing a blueprint for further analytical studies to better utilize common bean polyphenols in food products to improve human nutrition.
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Affiliation(s)
- Qiong-Qiong Yang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Ren-You Gan
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Ying-Ying Ge
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Dan Zhang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Harold Corke
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
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71
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Lim HB, Kim DH. Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seeds. Food Sci Biotechnol 2018; 27:1057-1066. [PMID: 30263835 DOI: 10.1007/s10068-018-0348-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 01/09/2018] [Accepted: 03/01/2018] [Indexed: 11/28/2022] Open
Abstract
The roasting treatment has been used to extend the shelf life of food and improves its quality, and eliminate or reduce toxic. In this study, we investigate the changes in the physicochemical properties and antioxidant activities of Ginkgo biloba seeds (GBS) according to the roasting temperature and duration. As the roasting temperature and duration increased, the pH (from 7.32 to 6.31) and total cyanide content (from 1.49 to 0.70 µg/g) decreased, whereas the titratable acidity (from 0.39 to 0.84%) increased. The antioxidant activities increased rapidly at 210 °C according to the increase in the roasting temperature and duration. The 4'-O-methylpyridoxine (MPN) content in the 210 °C heat treatment group decreased by more than 70% compared to the MPN content in the control group. These results suggest that heat-treated GBS could be used in food materials and medicines for decreasing cyanide and MPN contents as well as for increasing antioxidant compound contents.
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Affiliation(s)
- Heung-Bin Lim
- Department of Food Service and Culinary Arts, Seowon University, Cheongju, Chungbuk 28674 Korea
| | - Dong-Ho Kim
- Department of Food Service and Culinary Arts, Seowon University, Cheongju, Chungbuk 28674 Korea
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72
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Santos PACD, Parente MDOM, Parente HN, Zanine ADM, Moreira Filho MA, Alves AA, Ferreira DDJ, Gomes RMDS, Santos VLFD. Babassu mesocarp flour in diet of finishing lambs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1504635] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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73
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Zheng J, Yu X, Maninder M, Xu B. Total phenolics and antioxidants profiles of commonly consumed edible flowers in China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1494195] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jingyun Zheng
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Quebec, Canada
| | - Xiaoming Yu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Meenu Maninder
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
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74
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Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7836745] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the effects of processing on their antioxidant capacity. The aim of this study was to evaluate the effect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total flavonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. The effect of soaking on antioxidant capacity and flavonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had specific characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob’s Cattle had the highest antioxidant activity and Jacob’s Cattle and Tiger’s Eye the highest amount of flavonoids, even after cooking.
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75
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Awika JM, Rose DJ, Simsek S. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health. Food Funct 2018. [PMID: 29532826 DOI: 10.1039/c7fo02011b] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Cereal grains and grain pulses are primary staples often consumed together, and contribute a major portion of daily human calorie and protein intake globally. Protective effects of consuming whole grain cereals and grain pulses against various inflammation-related chronic diseases are well documented. However, potential benefits of combined intake of whole cereals and pulses beyond their complementary amino acid nutrition is rarely considered in literature. There is ample evidence that key bioactive components of whole grain cereals and pulses are structurally different and thus may be optimized to provide synergistic/complementary health benefits. Among the most important whole grain bioactive components are polyphenols and dietary fiber, not only because of their demonstrated biological function, but also their major impact on consumer choice of whole grain/pulse products. This review highlights the distinct structural differences between key cereal grain and pulse polyphenols and non-starch polysaccharides (dietary fiber), and the evidence on specific synergistic/complementary benefits of combining the bioactive components from the two commodities. Interactive effects of the polyphenols and fiber on gut microbiota and associated benefits to colon health, and against systemic inflammation, are discussed. Processing technologies that can be used to further enhance the interactive benefits of combined cereal-pulse bioactive compounds are highlighted.
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Affiliation(s)
- Joseph M Awika
- Cereal Quality Laboratory, Soil & Crop Science Department, Texas A&M University, College Station, Texas, USA. and Nutrition and Food Science Department, Texas A&M University, College Station, Texas, USA
| | - Devin J Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA and Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, Fargo, ND 58105, USA
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76
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Hassan MO, Saleh AM, AbdElgawad H. Sonchus oleraceus Residue Improves Nutritive and Health-Promoting Value of Common Bean ( Phaseolus vulgaris L.): A Metabolic Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2092-2100. [PMID: 29455523 DOI: 10.1021/acs.jafc.7b05821] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This study was conducted to evaluate the use of the phenolic-rich Sonchus oleraceus residue as an environmentally safe approach to induce the nutritive and health-promoting values of common bean ( Phaseolus vulgaris L. cv. Bronco). S. oleraceus shoot residue, at rates of 150 and 300 g m-2, has improved soil fertility via accumulation of soil macronutrients, organic matter, organic carbon, and total phenolics. The growth and yield of bean were significantly increased. Moreover, chemical composition of the treated seeds was significantly altered, whereas higher levels of total antioxidant capacity, proteins, carbohydrates, and most of the individual phenolic acids, flavonoids, vitamins, essential amino acids, and unsaturated fatty acids were recorded. Interestingly, a concentration dependent effect was also observed, for instance, a lower saturated-to-unsaturated fatty acid ratio was only observed in the case of the lower residue rate. These findings recommend the use of S. oleraceus in organic farming of bean to enhance the health benefits of the produced seeds.
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Affiliation(s)
- Mahmoud O Hassan
- Department of Botany and Microbiology, Faculty of Science , Beni Suef University , 62521 Beni-Suef , Egypt
| | - Ahmed M Saleh
- Biology Department, Faculty of Science Yanbu , Taibah University , King Khalid Road , Al Amoedi, 46423 Yanbu El-Bahr , Saudi Arabia
- Department of Botany and Microbiology, Faculty of Science , Cairo University , Giza 12613 , Egypt
| | - Hamada AbdElgawad
- Department of Botany and Microbiology, Faculty of Science , Beni Suef University , 62521 Beni-Suef , Egypt
- Laboratory for Molecular Plant Physiology and Biotechnology, Department of Biology , University of Antwerp , Groenenborgerlaan 171 , B-2020 , Antwerp , Belgium
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77
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Ren F, Perussello CA, Zhang Z, Gaffney MT, Kerry JP, Tiwari BK. Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1300-1309. [PMID: 28755395 DOI: 10.1002/jsfa.8594] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/26/2017] [Accepted: 07/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND This study investigated the effect of blanching (60, 70 and 80 °C for 1, 3, 5 and 10 min) combined with oven drying at 60 °C on the phenolic compounds, antioxidant activity, colour and drying characteristics (drying time, drying rate constant, effective moisture diffusivity and activation energy) of onion slices. RESULTS Blanching of onion slices at 60 °C for 3 min and at 70 °C for 1 min prior to drying increased their bioactive compounds and antioxidant activity compared to the control samples and other treatments. Eighteen drying models were evaluated. The Modified Page and two-term exponential models best represented the drying data. The effective diffusivity ranged from 3.32 × 10-11 m2 s-1 (control) to 5.27 × 10-11 m2 s-1 , 5.01 × 10-11 m2 s-1 , and 4.74 × 10-11 m2 s-1 for onions blanched at 60 °C, 70 °C and 80 °C, respectively. The higher activation energy was observed for the control (unblanched) sample and slightly lower values were found for 1 min- and 3 min-blanched samples, confirming the higher drying efficiency as a result of the blanching pre-treatment. CONCLUSION The use of blanching as a pre-treatment before drying of onions resulted in enhanced phytochemical content and drying efficiency. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Feiyue Ren
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Camila A Perussello
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Zhihang Zhang
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Michael T Gaffney
- Horticulture Development Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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78
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Jayachandran M, Vinayagam R, Ambati RR, Xu B, Chung SSM. Guava Leaf Extract Diminishes Hyperglycemia and Oxidative Stress, Prevents β-Cell Death, Inhibits Inflammation, and Regulates NF-kB Signaling Pathway in STZ Induced Diabetic Rats. BIOMED RESEARCH INTERNATIONAL 2018; 2018:4601649. [PMID: 29670899 PMCID: PMC5835305 DOI: 10.1155/2018/4601649] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 11/18/2017] [Accepted: 12/11/2017] [Indexed: 12/19/2022]
Abstract
Traditional Chinese medication has been utilized by Chinese medical practitioners to treat the varied symptoms of diabetes mellitus (DM). Notably, guava leaf has been used to treat diabetes in Asia. Our present study has been designed to analyze the action of guava leaf extract (GLE) at the molecular level in treating DM. A low dose of streptozotocin (STZ) was used to induce experimental diabetes in animals. Rats were treated with GLE at different concentrations (100, 200, and 400 mg/kg b.w.). The standard drug glibenclamide (GB) (600 μg/kg b.w.) was used for comparison. The diabetic rats showed a reduced level of insulin, accompanied by exaggerated levels of blood glucose, lipid peroxidation product, and augmented expressions of inflammatory cytokines, and showed reduced levels of antioxidants compared to the control rats. Supplementation with GLE counteracted the consequences of STZ. It suppresses the oxidative stress and inhibits the state of inflammation and the results are almost similar to that of standard drug group (GB group 5). Our present research, therefore, provides useful data concerning guava leaf extract by a thorough assessment in diabetes management. Being a natural product, additional analysis on GLE can shed light on finding effective phytochemicals within the field of diabetes mellitus.
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Affiliation(s)
- Muthukumaran Jayachandran
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China
| | - Ramachandran Vinayagam
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China
| | - Ranga Rao Ambati
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China
- Department of Biotechnology, Vignan's Foundation for Science, Technology and Research (Deemed to Be University), Vadlamudi, Guntur, Andhra Pradesh 522213, India
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China
| | - Stephen Sum Man Chung
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China
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79
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Zhang Y, Pechan T, Chang SKC. Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varieties. J Funct Foods 2018; 42:289-297. [PMID: 30555534 DOI: 10.1016/j.jff.2017.12.060] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Lentil, black soybean and black turtle bean are commonly consumed legumes of different genera, containing high phenolic contents, which are effective antioxidants and angiotensin-I converting enzyme (ACE) inhibitors. However, these legumes' phenolic compositions and ACE inhibition ability have not been compared. Crude water extract (CE) was semi-purified (SPE) and fractionated using column chromatography. Results showed that purification and fractionation could substantially increase phenolic contents and antioxidant capacities. Heating and variety had great effect on phenolic substances, antioxidant potential and mass yield of extracts and fractions. Only crude extracts showed potent ACE inhibitory activity. Black turtle bean's ACE inhibition potential was largely reduced by cooking. The order from low to high in terms of ACE inhibitory activity was black turtle bean < lentil < black soybean. Identification and quantification of individual phenolic compounds by UV spectroscopy and LC-MSn analysis confirmed 18, 22, and 14 compounds, respectively, for the three legumes.
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Affiliation(s)
- Yan Zhang
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States
| | - Tibor Pechan
- Institute for Genomics, Biocomputing and Biotechnology, Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, Mississippi State, MS 39762, United States
| | - Sam K C Chang
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States
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80
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Pina-Pérez M, Ferrús Pérez M. Antimicrobial potential of legume extracts against foodborne pathogens: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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81
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Zhang P, Hölscher C, Ma X. Therapeutic potential of flavonoids in spinal cord injury. Rev Neurosci 2018; 28:87-101. [PMID: 28045676 DOI: 10.1515/revneuro-2016-0053] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Accepted: 09/17/2016] [Indexed: 12/21/2022]
Abstract
Spinal cord injury (SCI) is a catastrophic event that can profoundly affect a patient's life, with far-reaching social and economic effects. A consequential sequence of SCI is the significant neurological or psychological deficit, which obviously contributes to the overall burden of this condition. To date, there is no effective treatment for SCI. Therefore, developing novel therapeutic strategies for SCI is highly prioritized. Flavonoids, one of the most numerous and ubiquitous groups of plant metabolites, are the active ingredients of traditional Chinese medicine such as Scutellaria baicalensis Georgi (Huang Qin) or Ginkgo biloba (Ying Xin). Accumulated research data show that flavonoids possess a range of key pharmacological properties such as anti-inflammatory, anti-oxidant, anti-tumor, anti-viral, anti-cardiovascular disease, immunomodulatory, and neuroprotective effects. Based on this, the flavonoids show therapeutic potential for SCI diseases. In this paper, we will review the pharmacological properties of different types of flavonoids for the treatment of SCI diseases, and potential underlying biochemical mechanisms of action will also be described.
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82
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Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.053] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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83
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Park SH, Do MH, Lee JH, Jeong M, Lim OK, Kim SY. Inhibitory Effect of Arachis hypogaea (Peanut) and Its Phenolics against Methylglyoxal-Derived Advanced Glycation End Product Toxicity. Nutrients 2017; 9:E1214. [PMID: 29113063 PMCID: PMC5707686 DOI: 10.3390/nu9111214] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2017] [Revised: 09/07/2017] [Accepted: 10/31/2017] [Indexed: 01/06/2023] Open
Abstract
Methylglyoxal (MGO) is a highly reactive dicarbonyl compound that causes endothelial dysfunction and plays important roles in the development of diabetic complications. Peanuts are rich in energy, minerals, and antioxidants. Here, we report the potential beneficial effects of peanuts, and particularly the phenolic contents, against MGO-mediated cytotoxicity. Firstly, we optimized the extraction conditions for maximum yield of phenolics from peanuts by examining different processing methods and extraction solvents. To estimate the phenolic contents of peanut extracts, a simultaneous analysis method was developed and validated by ultra-high-performance liquid chromatography-tandem mass spectrometry. We found that roasted peanuts and their 80% methanol extracts showed the highest amount of total phenolics. Secondly, we evaluated the inhibitory effects of phenolics and peanut extracts against MGO-mediated cytotoxicity. Phenolics and peanut extracts were observed to inhibit advanced glycation end product (AGE) formation as well as to break preformed AGEs. Furthermore, pretreatment with peanut extracts significantly inhibited MGO-induced cell death and reactive oxygen species production in human umbilical vein endothelial cells. Peanut extracts prevented MGO-induced apoptosis by increasing Bcl-2 expression and decreasing Bax expression, and MGO-mediated activation of mitogen-activated protein kinases (MAPKs). In conclusion, the constituents of peanuts may prevent endothelial dysfunction and diabetic complications.
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Affiliation(s)
- Sin Hee Park
- Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment, 95 Pajang cheon-ro, Jangan-gu, Suwon-si, Gyeonggi-do 16205, Korea.
| | - Moon Ho Do
- College of Pharmacy, Gachon University, 191 Hambakmoe-ro, Yeonsu-gu, Incheon 21936, Korea.
- Division of Functional Food Research, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju_gun, Jeollabuk-do 55365, Korea.
| | - Jae Hyuk Lee
- College of Pharmacy, Gachon University, 191 Hambakmoe-ro, Yeonsu-gu, Incheon 21936, Korea.
| | - Minsun Jeong
- College of Pharmacy, Gachon University, 191 Hambakmoe-ro, Yeonsu-gu, Incheon 21936, Korea.
| | - Oh Kyung Lim
- Department of Physical Medicine and Rehabilitation, Gil Medical Center, Gachon University, Inchon 21565, Korea.
| | - Sun Yeou Kim
- College of Pharmacy, Gachon University, 191 Hambakmoe-ro, Yeonsu-gu, Incheon 21936, Korea.
- Gachon Institute of Pharmaceutical Science, Gachon University, 191 Hambakmoe-ro, Yeonsu-gu, Incheon 21936, Korea.
- Gachon Medical Research Institute, Gil Medical Center, Inchon 21565, Korea.
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84
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Ganesan K, Xu B. Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits. Int J Mol Sci 2017; 18:E2331. [PMID: 29113066 PMCID: PMC5713300 DOI: 10.3390/ijms18112331] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 11/02/2017] [Accepted: 11/02/2017] [Indexed: 01/04/2023] Open
Abstract
Polyphenols are plant metabolites with potent anti-oxidant properties, which help to reduce the effects of oxidative stress-induced dreaded diseases. The evidence demonstrated that dietary polyphenols are of emerging increasing scientific interest due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are based on the human consumption and their bioavailability. Common beans (Phaseolus vulgaris L.) are a greater source of polyphenolic compounds with numerous health promoting properties. Polyphenol-rich dry common beans have potential effects on human health, and possess anti-oxidant, anti-diabetic, anti-obesity, anti-inflammatory and anti-mutagenic and anti-carcinogenic properties. Based on the studies, the current comprehensive review aims to provide up-to-date information on the nutritional compositions and health-promoting effect of polyphenol-rich common beans, which help to explore their therapeutic values for future clinical studies. Investigation of common beans and their impacts on human health were obtained from various library databases and electronic searches (Science Direct PubMed, and Google Scholar).
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Affiliation(s)
- Kumar Ganesan
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
| | - Baojun Xu
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
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85
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Awika JM, Duodu KG. Bioactive polyphenols and peptides in cowpea ( Vigna unguiculata ) and their health promoting properties: A review. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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86
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Gao Y, Ma S, Wang M, Feng XY. Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables. Molecules 2017; 22:E1878. [PMID: 29104269 PMCID: PMC6150285 DOI: 10.3390/molecules22111878] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 10/31/2017] [Accepted: 11/01/2017] [Indexed: 11/16/2022] Open
Abstract
Phenolic acids are thought to be beneficial for human health and responsible for vegetables' health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and daylily, from the regions of Beijing, Hangzhou, and Guangzhou, were identified and quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Three vegetables, namely green soy bean, soybean sprouts, and daylily (Hemerocallisfulva L.), from the Beijing region contained higher concentrations of total phenolic acids than those from the Hangzhou and Guangzhou regions. The results indicated that the phenolic acid content in the seven vegetables appeared to be species-dependent. The highest content of phenolic acids was found in daylily, followed by green soy bean, while the least amounts were identified in kidney bean and hyacinth bean. Typically, phenolic acids are predominantly found in conjugated forms. Principle component analysis (PCA) revealed some key compounds that differentiated the seven vegetables. Green soy bean, compared to the other six vegetables, was characterized by higher levels of syringic acid, ferulic acid, vanillic acid, and sinapic acid. Other compounds, particularly p-coumaric acid, neochlorogenic acid, and caffeic acid, exhibited significantly higher concentrations in daylily. In addition, p-coumaric acid was the characteristic substance in cow pea. Results from this study can contribute to the development of vegetables with specific phytochemicals and health benefits.
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Affiliation(s)
- Yuan Gao
- Beijing Research Center for Agricultural Standards and Testing, No. 9 Middle Road of Shuguanghuayuan, Haidian Dist., Beijing 100097, China.
- Risk Assessment Laboratory for Agro-products (Beijing), Ministry of Agriculture, No. 9 Middle Road of Shuguanghuayuan, Haidian Dist., Beijing 100097, China.
| | - Shuai Ma
- Beijing Research Center for Agricultural Standards and Testing, No. 9 Middle Road of Shuguanghuayuan, Haidian Dist., Beijing 100097, China.
- Risk Assessment Laboratory for Agro-products (Beijing), Ministry of Agriculture, No. 9 Middle Road of Shuguanghuayuan, Haidian Dist., Beijing 100097, China.
| | - Meng Wang
- Beijing Research Center for Agricultural Standards and Testing, No. 9 Middle Road of Shuguanghuayuan, Haidian Dist., Beijing 100097, China.
- Risk Assessment Laboratory for Agro-products (Beijing), Ministry of Agriculture, No. 9 Middle Road of Shuguanghuayuan, Haidian Dist., Beijing 100097, China.
| | - Xiao-Yuan Feng
- Beijing Research Center for Agricultural Standards and Testing, No. 9 Middle Road of Shuguanghuayuan, Haidian Dist., Beijing 100097, China.
- Risk Assessment Laboratory for Agro-products (Beijing), Ministry of Agriculture, No. 9 Middle Road of Shuguanghuayuan, Haidian Dist., Beijing 100097, China.
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87
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REZENDE AA, PACHECO MTB, SILVA VSND, FERREIRA TAPDC. Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.). FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.05917] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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88
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Ahmed M, Eun JB. Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review. Crit Rev Food Sci Nutr 2017; 58:3159-3188. [DOI: 10.1080/10408398.2017.1353480] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Maruf Ahmed
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
| | - Jong-Bang Eun
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
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89
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Orsi DC, Nishi ACF, Carvalho VS, Asquieri ER. Caracterização química, atividade antioxidante e formulação de doces com feijão azuki (Vigna angularis). BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.17416] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo No Japão, o feijão azuki é comumente usado na elaboração de doce, observando-se que a sua casca vermelha é rica em antioxidantes. No Brasil, o feijão azuki ainda é pouco consumido e o doce de feijão é pouco conhecido pelos brasileiros. O objetivo deste estudo foi caracterizar quimicamente o feijão azuki vermelho (Vigna angularis), bem como avaliar a influência do cozimento sobre o seu teor de compostos fenólicos e a sua atividade antioxidante. Buscou-se também avaliar a composição química dos doces formulados com feijão azuki. Os resultados obtidos para a composição química mostraram que o feijão azuki apresentou elevados teores de carboidratos (65,60 g/100 g) e proteínas (17,87 g/100 g). O feijão azuki cozido, comparado ao feijão azuki cru, perdeu grande parte dos compostos fenólicos, mas ainda manteve quase metade da atividade antioxidante. Os doces de feijão azuki em massa e em pasta apresentaram, respectivamente, alto teor de carboidratos de 67,09 e 46,20 g/100 g, teores de proteínas de 4,02 e 6,48 g/100 g, e baixo teor de lipídios de 0,33 e 2,73 g/100 g. O feijão azuki vermelho mostrou ter um bom potencial tecnológico para sua utilização no processamento dos doces de feijão.
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90
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Murador D, Braga AR, Da Cunha D, De Rosso V. Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation. Crit Rev Food Sci Nutr 2017; 58:169-177. [PMID: 26858038 DOI: 10.1080/10408398.2016.1140121] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52).
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Affiliation(s)
| | | | - Diogo Da Cunha
- b UNICAMP , School of Applied Sciences , Santos , Brazil
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91
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Zhu F, Du B, Xu B. Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review. Crit Rev Food Sci Nutr 2017; 58:1260-1270. [PMID: 28605204 DOI: 10.1080/10408398.2016.1251390] [Citation(s) in RCA: 258] [Impact Index Per Article: 36.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Inflammation is the first biological response of the immune system to infection, injury or irritation. Evidence suggests that the anti-inflammatory effect is mediated through the regulation of various inflammatory cytokines, such as nitric oxide, interleukins, tumor necrosis factor alpha-α, interferon gamma-γ as well as noncytokine mediator, prostaglandin E2. Fruits, vegetables, and food legumes contain high levels of phytochemicals that show anti-inflammatory effect, but their mechanisms of actions have not been completely identified. The aim of this paper was to summarize the recent investigations and findings regarding in vitro and animal model studies on the anti-inflammatory effects of fruits, vegetables, and food legumes. Specific cytokines released for specific type of physiological event might shed some light on the specific use of each source of phytochemicals that can benefit to counter the inflammatory response. As natural modulators of proinflammatory gene expressions, phytochemical from fruits, vegetables, and food legumes could be incorporated into novel bioactive anti-inflammatory formulations of various nutraceuticals and pharmaceuticals. Finally, these phytochemicals are discussed as the natural promotion strategy for the improvement of human health status. The phenolics and triterpenoids in fruits and vegetables showed higher anti-inflammatory activity than other compounds. In food legumes, lectins and peptides had anti-inflammatory activity in most cases. However, there are lack of human study data on the anti-inflammatory activity of phytochemicals from fruits, vegetables, and food legumes.
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Affiliation(s)
- Fengmei Zhu
- a Hebei Normal University of Science and Technology , Qinhuangdao , Hebei , China
| | - Bin Du
- a Hebei Normal University of Science and Technology , Qinhuangdao , Hebei , China.,b Food Science and Technology Program , Beijing Normal University-Hong Kong Baptist University United International College , Zhuhai , Guangdong , China
| | - Baojun Xu
- b Food Science and Technology Program , Beijing Normal University-Hong Kong Baptist University United International College , Zhuhai , Guangdong , China
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92
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Peng H, Li W, Li H, Deng Z, Zhang B. Extractable and non-extractable bound phenolic compositions and their antioxidant properties in seed coat and cotyledon of black soybean (Glycinemax (L.) merr). J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.003] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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93
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Pressman P, Clemens RA, Hayes AW. Bioavailability of micronutrients obtained from supplements and food. TOXICOLOGY RESEARCH AND APPLICATION 2017. [DOI: 10.1177/2397847317696366] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Nutritional status is an important determinant of quality of life, morbidity, and mortality. This review is a survey of one of the least appreciated and understood factors that contributes significantly to nutritional health: that of bioavailability. As the economic importance of nutritional supplements and foods carrying claims of health promotion continues to grow, physicians are increasingly accountable for critically evaluating the therapeutic and toxicologic impact of any recommended nutritional supplements and foods, and to do so, an understanding of bioavailability is essential. As we learn more about nutrition, and as it becomes increasingly clear that our fund of knowledge about nutrition is not what it should be, physicians, allied health practitioners, patients, and public health policy makers are obliged to better understand the basis for efficacy and of safety of nutritional supplements and foods. The concept of bioavailability is central to advancing our clinical acumen, particularly for the older adult population (>55 years of age), which according to the Centers for Disease Control and Prevention, typically take 16 scripted medications daily. In addition, over half of all adults consume one or more dietary supplements ( http://www.cdc.gov/nchs/data/databriefs/db61.pdf ). The World Health Organization data demonstrate that older adults form the single largest demographic group at disproportionate risk of inadequate diet and malnutrition ( http://www.who.int/ageing/publications/global_health.pdf ) followed by the pediatric population ( http://data.unicef.org/nutrition/malnutrition.html ). The challenge and the importance of understanding the determinants of bioavailability and the fundamentals of toxicology are demonstrated through the consideration of this construct in polyphenols. In support of this review, we scanned the literature using PubMed and Google Scholar. We selected peer-reviewed studies and review papers using the following search terms: bioavailability, nutritional supplements, food matrix, polyphenols, flavonoids, toxicology, microbiome, dietary intake, and metabolism.
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Affiliation(s)
- Peter Pressman
- Division of Medicine, Public Health & Nutrition, Daedalus Foundation, Alexandria, VA, USA
| | - Roger A Clemens
- University of Southern California School of Pharmacy and the International Center for Regulatory Science, Los Angeles, CA, USA
| | - A Wallace Hayes
- Harvard University School of Public Health (AWH), Virginia, CA, USA
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94
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Singh B, Singh JP, Shevkani K, Singh N, Kaur A. Bioactive constituents in pulses and their health benefits. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:858-870. [PMID: 28303037 PMCID: PMC5336453 DOI: 10.1007/s13197-016-2391-9] [Citation(s) in RCA: 124] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2016] [Accepted: 10/20/2016] [Indexed: 12/01/2022]
Abstract
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed.
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Affiliation(s)
- Balwinder Singh
- Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
| | - Jatinder Pal Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Khetan Shevkani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
- Centre for Applied Agriculture, Central University of Punjab, Bathinda, 151001 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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95
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Garretson L, Marti A. Pigmented Heirloom Beans: Nutritional and Cooking Quality Characteristics. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0117-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lisa Garretson
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN U.S.A
| | - Alessandra Marti
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN U.S.A
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
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96
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Oliveira LC, Lima DCN, Bailoni MA, Risso EM, Schmiele M, Steel CJ, Chang YK. Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours. Cereal Chem 2017. [DOI: 10.1094/cchem-05-16-0129-fi] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Diana C. N. Lima
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
- Federal Center of Technological Education Celso Suckow da Fonseca (CEFET/RJ), Voluntários da Pátria, 30, Valença, RJ, 27600-000, Brazil
| | - Marcio A. Bailoni
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Eder M. Risso
- University of Campinas, School of Food Engineering, Department of Food and Nutrition, Campinas, SP, 13083-862, Brazil
| | - Marcio Schmiele
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Caroline J. Steel
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Yoon K. Chang
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
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97
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Kwon EJ, Kim MM. Agmatine modulates melanogenesis via MITF signaling pathway. ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY 2017; 49:124-130. [PMID: 27988355 DOI: 10.1016/j.etap.2016.12.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Revised: 12/09/2016] [Accepted: 12/11/2016] [Indexed: 06/06/2023]
Abstract
Agmatine contained in soybean is also found in Manaca, an anti-aging plant, inhabited in Amazon and induces vasodilation by the promotion of NO synthesis in blood vessel. However, the research of agmatine on melanin synthesis related to hair greying is lacking. The aim of this study was to investigate the melanogenic effect of agmatine via regulation of MITF signaling pathway in B16F1 cells. It was determined whether agmatine regulates melanin synthesis at cellular level in addition to the effect of agmatine on mushroom tyrosinase in vitro in the presence of different concentrations of agmatine. Furthermore, the effect of agmatine on the protein expressions of tyrosinase, TRP-1, TRP-2, BMP-4, BMP-6, C-KIT, p-p38, MITF and C-FOS were examined by western blot analysis. In addition, immunofluorescence staining was carried out to visualize the location of MITF expression in cell. Agmatine at 256μM or more increased melanin synthesis as well as tyrosinase activity. Moreover, whereas agmatine increased the expression levels of TRP-1, BMP-6, p-p38 and MITF, it reduced the expression level of BMP-4. It was also found that agmatine enhanced the expression level of MITF in nucleus. These results suggest that agmatine could induce melanin synthesis though the regulation of MITF transcription factor via BMP-6/p38 signaling pathway.
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Affiliation(s)
- Eun-Jeong Kwon
- Department of Chemistry, Dong-Eui University, Busan 614-714, Republic of Korea
| | - Moon-Moo Kim
- Department of Chemistry, Dong-Eui University, Busan 614-714, Republic of Korea.
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98
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Tan Y, Chang SK, Zhang Y. Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera. Food Chem 2017; 214:259-268. [DOI: 10.1016/j.foodchem.2016.06.100] [Citation(s) in RCA: 148] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 05/30/2016] [Accepted: 06/29/2016] [Indexed: 01/05/2023]
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99
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Affiliation(s)
- Carol Ann Patterson
- The Pathfinders Research and Management Ltd., 1124 Colony Street, Saskatoon, SK S7N 0S5, Canada
| | - Julianne Curran
- Pulse Canada, 1212-220 Portage Ave, Winnipeg, MB R3C 0A5, Canada
| | - Tanya Der
- Pulse Canada, 1212-220 Portage Ave, Winnipeg, MB R3C 0A5, Canada
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100
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Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
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