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Pineda-Vadillo C, Nau F, Guerin-Dubiard C, Jardin J, Lechevalier V, Sanz-Buenhombre M, Guadarrama A, Tóth T, Csavajda É, Hingyi H, Karakaya S, Sibakov J, Capozzi F, Bordoni A, Dupont D. The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. Food Chem 2016; 214:486-496. [PMID: 27507502 DOI: 10.1016/j.foodchem.2016.07.049] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 06/13/2016] [Accepted: 07/06/2016] [Indexed: 10/21/2022]
Abstract
The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food matrices could be an effective way to protect them against intestinal degradation, and also the incorporation of anthocyanins into matrices with different compositions and structures could represent an interesting and effective method to control the delivery of anthocyanins within the different compartments of the digestive tract.
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Affiliation(s)
- Carlos Pineda-Vadillo
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France
| | - Françoise Nau
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France
| | - Catherin Guerin-Dubiard
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France
| | - Julien Jardin
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France
| | - Valérie Lechevalier
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France
| | - Marisa Sanz-Buenhombre
- Abrobiotec S.L. (Grupo Matarromera), Ctra. San Bernardo S/N, Valbuena de Duero, 47359 Valladolid, Spain
| | - Alberto Guadarrama
- Abrobiotec S.L. (Grupo Matarromera), Ctra. San Bernardo S/N, Valbuena de Duero, 47359 Valladolid, Spain
| | - Tamás Tóth
- ADEXGO Ltd., 13 Lapostelki St., H-8230 Balatonfüred, Hungary
| | - Éva Csavajda
- ADEXGO Ltd., 13 Lapostelki St., H-8230 Balatonfüred, Hungary
| | - Hajnalka Hingyi
- ADEXGO Ltd., 13 Lapostelki St., H-8230 Balatonfüred, Hungary
| | - Sibel Karakaya
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir, Turkey
| | - Juhani Sibakov
- VTT Technical Research Centre of Finland, Tietotie 2, 02044 VTT, Finland
| | - Francesco Capozzi
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Didier Dupont
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France.
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52
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He Z, Tao Y, Zeng M, Zhang S, Tao G, Qin F, Chen J. High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents. Food Chem 2016; 200:107-16. [PMID: 26830567 DOI: 10.1016/j.foodchem.2016.01.045] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 12/28/2015] [Accepted: 01/10/2016] [Indexed: 11/16/2022]
Abstract
The effects of high pressure homogenization processing (HPHP), thermal treatment (TT) and milk matrix (soy, skimmed and whole milk) on the phenolic bioaccessibility and the ABTS scavenging activity of apple, grape and orange juice (AJ, GJ and OJ) were investigated. HPHP and soy milk diminished AJ's total phenolic bioaccessibility 29.3%, 26.3%, respectively, whereas TT and bovine milk hardly affected it. HPHP had little effect on GJ's and OJ's total phenolic bioaccessibility, while TT enhanced them 27.3-33.9%, 19.0-29.2%, respectively, and milk matrix increased them 26.6-31.1%, 13.3-43.4%, respectively. Furthermore, TT (80 °C/30 min) and TT (90 °C/30 s) presented the similar influences on GJ's and OJ's phenolic bioaccessibility. Skimmed milk showed a better enhancing effect on OJ's total phenolic bioaccessibility than soy and whole milk, but had a similar effect on GJ's as whole milk. These results contribute to promoting the health benefits of fruit juices by optimizing the processing and formulas in the food industry.
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Affiliation(s)
- Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Yadan Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Shuang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Guanjun Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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53
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Karakaya S, Simsek S, Eker AT, Pineda-Vadillo C, Dupont D, Perez B, Viadel B, Sanz-Buenhombre M, Rodriguez AG, Kertész Z, Hegyi A, Bordoni A, El SN. Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins. Food Funct 2016; 7:3488-96. [DOI: 10.1039/c6fo00567e] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects.
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Affiliation(s)
- Sibel Karakaya
- Ege University
- Department of Food Engineering
- Nutrition Section
- İzmir
- Turkey
| | - Sebnem Simsek
- Ege University
- Department of Food Engineering
- Nutrition Section
- İzmir
- Turkey
| | - Alper Tolga Eker
- Ege University
- Department of Food Engineering
- Nutrition Section
- İzmir
- Turkey
| | | | - Didier Dupont
- INRA
- UMR 1253
- Science et Technologie du Lait et de l'Oeuf
- 35042 Rennes
- France
| | - Beatriz Perez
- Ainia Technology Center
- Technology Park of Valencia
- 46980 Paterna
- Spain
| | - Blanca Viadel
- Ainia Technology Center
- Technology Park of Valencia
- 46980 Paterna
- Spain
| | | | | | | | | | | | - Sedef Nehir El
- Ege University
- Department of Food Engineering
- Nutrition Section
- İzmir
- Turkey
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54
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Ganesan P, Ko HM, Kim IS, Choi DK. Recent trends in the development of nanophytobioactive compounds and delivery systems for their possible role in reducing oxidative stress in Parkinson's disease models. Int J Nanomedicine 2015; 10:6757-72. [PMID: 26604750 PMCID: PMC4631432 DOI: 10.2147/ijn.s93918] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Oxidative stress plays a very critical role in neurodegenerative diseases, such as Parkinson's disease (PD), which is the second most common neurodegenerative disease among elderly people worldwide. Increasing evidence has suggested that phytobioactive compounds show enhanced benefits in cell and animal models of PD. Curcumin, resveratrol, ginsenosides, quercetin, and catechin are phyto-derived bioactive compounds with important roles in the prevention and treatment of PD. However, in vivo studies suggest that their concentrations are very low to cross blood-brain barrier thereby it limits bioavailability, stability, and dissolution at target sites in the brain. To overcome these problems, nanophytomedicine with the controlled size of 1-100 nm is used to maximize efficiency in the treatment of PD. Nanosizing of phytobioactive compounds enhances the permeability into the brain with maximized efficiency and stability. Several nanodelivery techniques, including solid lipid nanoparticles, nanostructured lipid carriers, nanoliposomes, and nanoniosomes can be used for controlled delivery of nanobioactive compounds to brain. Nanocompounds, such as ginsenosides (19.9 nm) synthesized using a nanoemulsion technique, showed enhanced bioavailability in the rat brain. Here, we discuss the most recent trends and applications in PD, including 1) the role of phytobioactive compounds in reducing oxidative stress and their bioavailability; 2) the role of nanotechnology in reducing oxidative stress during PD; 3) nanodelivery systems; and 4) various nanophytobioactive compounds and their role in PD.
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Affiliation(s)
- Palanivel Ganesan
- Nanotechnology Research Center, Department of Applied Life Science, Konkuk University, Chungju, Republic of Korea
- Department of Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea
| | - Hyun-Myung Ko
- Department of Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea
| | - In-Su Kim
- Department of Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea
| | - Dong-Kug Choi
- Nanotechnology Research Center, Department of Applied Life Science, Konkuk University, Chungju, Republic of Korea
- Department of Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea
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55
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Enhanced Bioaccessibility of Crocetin Sugar Esters from Saffron in Infusions Rich in Natural Phenolic Antioxidants. Molecules 2015; 20:17760-74. [PMID: 26404216 PMCID: PMC6332399 DOI: 10.3390/molecules201017760] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 09/15/2015] [Accepted: 09/21/2015] [Indexed: 11/17/2022] Open
Abstract
The present study aims to examine whether and to what extent the bioaccessibility of the major saffron apocarotenoids, namely crocetin sugar esters (CRTSEs), is affected by the presence of strong water-soluble antioxidants, ingredients of the herbs found in commercial tea blends with saffron. An in vitro digestion model was applied to infusions from these products to investigate the possible changes. All of the studied infusions were rich in total phenols (9.9–22.5 mg caffeic acid equivalents/100 mg dry infusion) and presented strong DPPH radical scavenging activity regardless of the composition of the corresponding herbal blends. RP-HPLC-DAD and LC-MS analysis enabled the grouping of the infusions into hydroxycinnamic acid-rich and in flavan-3-ol-rich ones. CRTSEs in herbal tea infusions were found to be significantly more bioaccessible (66.3%–88.6%) than those in the reference saffron infusion (60.9%). The positive role of strong phenolic antioxidants (caffeic acid, rosmarinic acid) on the stability of CRTSEs was also evidenced in model binary mixtures. On the contrary, cinnamic acid, exerting no antioxidant activity, did not have such an effect. Our findings suggest that strong radical scavengers may protect the crocetin sugar esters from oxidation during digestion when present in excess.
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56
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Kubow S, Iskandar MM, Sabally K, Azadi B, Sadeghi Ekbatan S, Kumarathasan P, Das DD, Prakash S, Burgos G, Zum Felde T. Biotransformation of anthocyanins from two purple-fleshed sweet potato accessions in a dynamic gastrointestinal system. Food Chem 2015; 192:171-7. [PMID: 26304335 DOI: 10.1016/j.foodchem.2015.06.105] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2015] [Revised: 06/26/2015] [Accepted: 06/29/2015] [Indexed: 11/25/2022]
Abstract
Cooked, milled purple-fleshed sweet potato (PFSP) accessions, PM09.812 and PM09.960, underwent digestion in a dynamic human gastrointestinal (GI) model that simulates gut digestive conditions to study the bioaccessibility and biotransformation of anthocyanins. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry showed accession-dependent variations in anthocyanin release and degradation. After 24h, more anthocyanin species were detected in the small intestinal vessel relative to other vessels for accession PM09.960 whereas more species appeared in the ascending colonic vessel for accession PM09.812. The ferric reducing antioxidant power was increased in the small intestinal vessel for PM09.960 and in the ascending colonic vessel for accession PM09.812, corresponding to the appearance of a majority of anthocyanins for each accession. These results show that intestinal and colonic microbial digestion of PFSP leads to an accession-dependent pattern for anthocyanin bioaccessibility and degradation.
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Affiliation(s)
- Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Michèle M Iskandar
- School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Kebba Sabally
- School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Behnam Azadi
- School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Shima Sadeghi Ekbatan
- School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Premkumari Kumarathasan
- Analytical Biochemistry and Proteomics Laboratory, Mechanistic Studies Division, Healthy Environments and Consumer Safety Branch, Health Canada, 50 Colombine Drwy, Ottawa, ON K1A 0K9, Canada.
| | - Dharani Dhar Das
- Analytical Biochemistry and Proteomics Laboratory, Mechanistic Studies Division, Healthy Environments and Consumer Safety Branch, Health Canada, 50 Colombine Drwy, Ottawa, ON K1A 0K9, Canada.
| | - Satya Prakash
- BioMedical Engineering Department, McGill University, 3775 University Street, Room 311, Montreal, QC H3A 2B4, Canada.
| | - Gabriela Burgos
- International Potato Center (CIP), Avenida La Molina 1895, La Molina, Apartado Postal 1558 Lima, Peru.
| | - Thomas Zum Felde
- International Potato Center (CIP), Avenida La Molina 1895, La Molina, Apartado Postal 1558 Lima, Peru.
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