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Kianian F, Marefati N, Boskabady M, Ghasemi SZ, Boskabady MH. Pharmacological Properties of Allium cepa, Preclinical and Clinical Evidences; A Review. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH : IJPR 2021; 20:107-134. [PMID: 34567150 PMCID: PMC8457748 DOI: 10.22037/ijpr.2020.112781.13946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Onion or Allium cepa (A. cepa) is one of the most important condiment plants grown and consumed all over the world. This plant has various therapeutic effects attributed to its constituents, such as quercetin, thiosulphinates and phenolic acids. In the present article, various pharmacological and therapeutic effects of A. cepa were reviewed. Different online databases using keywords such as onion, A. cepa, therapeutic effects, and pharmacological effects until the end of December 2019 were searched for this purpose. Onion has been suggested to be effective in treating a broad range of disorders, including asthma, inflammatory disorders, dysentery, wounds, scars, keloids and pain. In addition, different studies have demonstrated that onion possesses numerous pharmacological properties, including anti-cancer, anti-diabetic and anti-platelet properties as well as the effect on bone, cardiovascular, gastrointestinal, nervous, respiratory, and urogenital systems effects such as anti-osteoporosis, anti-hypertensive, antispasmodic, anti-diarrheal, neuro-protective, anti-asthmatic and diuretic effects. The present review provides detailed the various pharmacological properties of onion and its constituents and possible underlying mechanisms. The results of multiple studies suggested the therapeutic effect of onion on a wide range of disorders.
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Affiliation(s)
- Farzaneh Kianian
- Department of Physiology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran.
- F. K. and N. M. contributed equally to this work
| | - Narges Marefati
- Department of Physiology and Medical Physics, Faculty of Medicine, Baqiyatallah University of Medical Sciences, Tehran, Iran.
- F. K. and N. M. contributed equally to this work
| | - Marzie Boskabady
- Dental Materials Research Center and Department of Pediatric Dentistry, School of Dentistry, Mashhad University of Medical Sciences, Mashhad, Iran.
| | - Seyyedeh Zahra Ghasemi
- Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
- Department of Physiology, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
| | - Mohammad Hosein Boskabady
- Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
- Department of Physiology, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
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102
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Fernández-López J, Botella-Martínez C, Navarro-Rodríguez de Vera C, Sayas-Barberá ME, Viuda-Martos M, Sánchez-Zapata E, Pérez-Álvarez JA. Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. PLANTS 2020; 9:plants9121769. [PMID: 33327480 PMCID: PMC7764940 DOI: 10.3390/plants9121769] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/05/2020] [Accepted: 12/09/2020] [Indexed: 12/15/2022]
Abstract
Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored.
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Affiliation(s)
- Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Carmen Botella-Martínez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Casilda Navarro-Rodríguez de Vera
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - María Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Elena Sánchez-Zapata
- Research & Development Pre-Cooked Convenience Food, Surinver El Grupo S.Coop, 03191 Alicante, Spain;
| | - José Angel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
- Correspondence: ; Tel.: +94-96-674-9739
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103
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Rinaldi de Alvarenga JF, Quifer-Rada P, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking. Food Res Int 2020; 138:109787. [PMID: 33288173 DOI: 10.1016/j.foodres.2020.109787] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 11/30/2022]
Abstract
Most of daily eaten food are cooked, which helps in absorbing nutrients and phytochemicals, but at the same time it can decrease its content. Currently, the impact of cooking has been studied that could influence food health related compounds, but they have a limited view of compounds by not consider molecular structural modifications and new compounds formation. An untargeted approach using LC-ESI-LQT-Orbitrap-MS/MS and univariate/multivariate statistical analysis was applied to understand how the preparation of a recipe, varying its ingredients (olive oil, 5-10%; onion, 20-40%; and garlic, 2-4%) and cooking time, could modulate the chemical profile of a tomato sofrito sauce. The presence of unexplored compounds that may have a beneficial effect on health, such as phytoprostanes, hydroxycinnamic acid amides and compounds such as 3,4 dihydroxyphenylglycone was revealed. Moreover, cooking was able to modulate the content of compounds like aminoacids, thiosulfates or phenolics and could be used as a tool to increase these molecules. The untargeted approach on cooking allows to use a recipe as a tool to improve a chemical profile of a dish, which opens the view for new dietary recommendations by cuisine to improve our diet, habits and health.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Food Research Center (FoRC), Departament of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Rua do Lago, 250, 05508-080 São Paulo, Brazil.
| | - Paola Quifer-Rada
- Departament of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Carrer de Sant Quintin, 77, 08041 Barcelona, Spain; LactApp Women Health, Barcelona, Carrer Valencia 263, 08007 Barcelona, Spain
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
| | - Montserrat Illan
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 Barcelona, Spain.
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 Barcelona, Spain.
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
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104
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De Greef D, Barton EM, Sandberg EN, Croley CR, Pumarol J, Wong TL, Das N, Bishayee A. Anticancer potential of garlic and its bioactive constituents: A systematic and comprehensive review. Semin Cancer Biol 2020; 73:219-264. [PMID: 33301861 DOI: 10.1016/j.semcancer.2020.11.020] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 11/25/2020] [Accepted: 11/30/2020] [Indexed: 02/06/2023]
Abstract
Vegetables of the Allium genus, such as garlic (Allium sativum L.), onions, shallots, leaks, and chives, have been used for many years for food consumption and for medicinal purposes. Historical medical texts have indicated the therapeutic applications of garlic as an antitumor, laxative, diuretic, antibacterial and antifungal agent. Specifically, garlic's antitumor abilities have been traced back 3500 years as a chemotherapeutic agent used in Egypt. Other beneficial effects of garlic consumption include lowering blood pressure, blood cholesterol, sugar and lipids. The processing and aging of garlic result in the production of non-toxic organosulfur by-products. These sulfur-containing compounds, such as allicin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, alliin, S-allylcysteine, and S-allylmercaptocysteine, impact various stages of carcinogenesis. The anticancer mechanisms of action of these garlic-derived phytochemicals include altering mitochondrial permeability, inhibiting angiogenesis, enhancing antioxidative and proapoptotic properties, and regulating cell proliferation. All these effects of garlic's sulfur-compounds have been demonstrated in various human cancers. The intent of this literature research is to explore the potential of garlic-derived products and bioactive organosulfur compounds as cancer chemopreventive and chemotherapeutic agents. This investigation employs criteria for systematic review and critically analyzes published in vitro, in vivo and clinical studies. Concerns and limitations that have arisen in past studies regarding standards of measurement, bioavailability, and method of delivery are addressed. Overall, it is hoped that through this systematic and comprehensive review, future researchers can be acquainted with the updated data assembled on anticancer properties of garlic and its phytoconstituents.
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Affiliation(s)
| | - Emily M Barton
- Lake Erie College of Osteopathic Medicine, Bradenton, FL 34211, USA
| | - Elise N Sandberg
- Lake Erie College of Osteopathic Medicine, Bradenton, FL 34211, USA
| | | | - Joshua Pumarol
- Lake Erie College of Osteopathic Medicine, Bradenton, FL 34211, USA
| | - Tin Lok Wong
- Lake Erie College of Osteopathic Medicine, Bradenton, FL 34211, USA
| | - Niranjan Das
- Department of Chemistry, Iswar Chandra Vidyasagar College, Belonia 799 155, Tripura, India
| | - Anupam Bishayee
- Lake Erie College of Osteopathic Medicine, Bradenton, FL 34211, USA.
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105
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Talib WH, Alsalahat I, Daoud S, Abutayeh RF, Mahmod AI. Plant-Derived Natural Products in Cancer Research: Extraction, Mechanism of Action, and Drug Formulation. Molecules 2020; 25:E5319. [PMID: 33202681 PMCID: PMC7696819 DOI: 10.3390/molecules25225319] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 11/10/2020] [Accepted: 11/11/2020] [Indexed: 12/24/2022] Open
Abstract
Cancer is one of the main causes of death globally and considered as a major challenge for the public health system. The high toxicity and the lack of selectivity of conventional anticancer therapies make the search for alternative treatments a priority. In this review, we describe the main plant-derived natural products used as anticancer agents. Natural sources, extraction methods, anticancer mechanisms, clinical studies, and pharmaceutical formulation are discussed in this review. Studies covered by this review should provide a solid foundation for researchers and physicians to enhance basic and clinical research on developing alternative anticancer therapies.
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Affiliation(s)
- Wamidh H. Talib
- Department of Clinical Pharmacy and Therapeutics, Applied Science Private University, Amman 11931, Jordan;
| | - Izzeddin Alsalahat
- Department of Pharmaceutical Chemistry and Pharmacognosy, Applied Science Private University, Amman 11931, Jordan; (I.A.); (S.D.); (R.F.A.)
| | - Safa Daoud
- Department of Pharmaceutical Chemistry and Pharmacognosy, Applied Science Private University, Amman 11931, Jordan; (I.A.); (S.D.); (R.F.A.)
| | - Reem Fawaz Abutayeh
- Department of Pharmaceutical Chemistry and Pharmacognosy, Applied Science Private University, Amman 11931, Jordan; (I.A.); (S.D.); (R.F.A.)
| | - Asma Ismail Mahmod
- Department of Clinical Pharmacy and Therapeutics, Applied Science Private University, Amman 11931, Jordan;
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106
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Liu P, Weng R, Xu Y, Feng Y, He L, Qian Y, Qiu J. Metabolic Changes in Different Tissues of Garlic Plant during Growth. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12467-12475. [PMID: 33084326 DOI: 10.1021/acs.jafc.0c04178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The accumulation, distribution, and transportation of nutrients in different tissues of garlic during growth are unclear. Thereby, five tissues (leaf, pseudostem, bulb wrapper, clove skin, and clove) collected at 7 weeks were subjected to metabolomics analysis. A total of 84 biomarkers were identified during garlic plant growth. Most organosulfur compounds, amino acids, and dipeptides were upregulated in the clove, while a reversed trend was observed in other tissues. In addition, nucleotides and alkaloids increased because of senescence in the last 2 weeks except for the clove. The results also indicated that the garlic plant at an early stage is an ideal vegetable that is rich in nutrients. When the leaves began to wither, most nutrients were transported from other tissues to cloves, and the content of 7 total flavor precursors and 20 total amino acids in the clove increased by 113% and 65% after week 5, respectively. Therefore, delayed harvest may improve the nutritional quality of garlic bulbs.
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Affiliation(s)
- Pingxiang Liu
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, People's Republic of China
| | - Rui Weng
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, People's Republic of China
| | - Yanyang Xu
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, People's Republic of China
| | - Yue Feng
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, People's Republic of China
| | - Linjuan He
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, People's Republic of China
| | - Yongzhong Qian
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, People's Republic of China
| | - Jing Qiu
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, People's Republic of China
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107
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Maccelli A, Cesa S, Cairone F, Secci D, Menghini L, Chiavarino B, Fornarini S, Crestoni ME, Locatelli M. Metabolic profiling of different wild and cultivated Allium species based on high-resolution mass spectrometry, high-performance liquid chromatography-photodiode array detector, and color analysis. JOURNAL OF MASS SPECTROMETRY : JMS 2020; 55:e4525. [PMID: 32368854 DOI: 10.1002/jms.4525] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/27/2020] [Accepted: 04/06/2020] [Indexed: 06/11/2023]
Abstract
Many plants of the genus Allium are widely cultivated and consumed for their nutraceutical and health-enhancing bioactive components effective in many metabolic and infectious diseases. In particular, Allium sativum L. (garlic), the most economically important Allium species, is known to present volatile, comparatively polar sulfur-containing compounds responsible for both the typical garlic aroma and antimicrobial property. More recently, the (moderately) polar portion of garlic metabolome, rich of polyphenols and amino acids, is gaining increasing interest as a source of antioxidants and primary nutrients. In this study, we have explored the chemical diversity of eight different hydroalcoholic extracts obtained by microwave-assisted extraction of white and red crop A. sativum and wild Allium triquetrum, Allium roseum, and Allium ampeloprasum, all originating from the Mediterranean Basin. The aim is to appraise their potential dietetic and healing value through an in-depth chemical characterization and contribute to preserve and exploit natural resources. The multimethodological method applied here is based on an untargeted metabolic profiling by means of high-resolution electrospray ionization Fourier-transform ion cyclotron resonance (ESI FT-ICR) mass spectrometry. More than 850 by ESI(+) and 450 by ESI(-) putative metabolites have been annotated covering all main classes of primary and secondary metabolites, including amino acids, alkaloids, organic and fatty acids, nucleotides, vitamins, organosulfur compounds, and flavonoids. The pigment and polyphenol components have been separated and quantified by a targeted chromatographic high-performance liquid chromatography-photodiode array detector (HPLC-PDA) and CIEL*a*b* colorimetric assay, showing characteristic yellow and red components in each extract, related to a different milieu of anthocyanins and flavonoids as assigned by high-resolution mass spectrometry (MS).
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Affiliation(s)
- Alessandro Maccelli
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Stefania Cesa
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Francesco Cairone
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Daniela Secci
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Luigi Menghini
- Dipartimento di Farmacia, Università di Chieti-Pescara "G. d'Annunzio", Via dei Vestini 31, 66100, Chieti, Italy
| | - Barbara Chiavarino
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Simonetta Fornarini
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Maria Elisa Crestoni
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Marcello Locatelli
- Dipartimento di Farmacia, Università di Chieti-Pescara "G. d'Annunzio", Via dei Vestini 31, 66100, Chieti, Italy
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108
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Lee MJ, Park SJ, Choi YJ, Lee MA, Yun YR, Min SG, Seo HY, Her JY, Park SH. Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4103-4110. [PMID: 33071331 DOI: 10.1007/s13197-020-04446-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2020] [Accepted: 04/08/2020] [Indexed: 01/18/2023]
Abstract
This study was conducted to evaluate the quality of onion juices that had been heat-treated for different times as well as their use as a table sugar substitute in Kimchi. The onions were steamed at 100 ∘C for 30 min and boiled at 90 ∘C for 30, 60, and 120 min. The highest cycloalliin (0.76 mM), free-sugar (sucrose 1.66 g/L, glucose 8.62 g/L, and fructose 7.64 g/L), and malic acid (0.82 g/L) contents were observed in onion boiled at 90 ∘C for 120 min. The possibility of using heat-treated onion juices as an alternative to table sugar in Kimchi was evaluated by comparing the lactic acid bacteria count, pH, acidity, organic acid, and free-sugar in these juices with those in Kimchi prepared using table sugar (control). The total viable bacteria and lactic acid bacteria showed similar growth patterns as in the control. The average pH reduction and increase in titratable acidity (%) in all treated Kimchi samples during fermentation for 4 weeks were 1.18 ± 0.05 and 0.81 ± 0.06, respectively. Kimchi with onion juice heat-treated for 120 min (K120) had the most similar lactic acid and acetic acid contents to that in the control after fermentation for 4 weeks. The highest mannitol level after fermentation for 4 weeks was detected in K120, which showed better sensory qualities compared to the control.
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Affiliation(s)
- Min Jung Lee
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Sung Jin Park
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Yun-Jeong Choi
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Mi-Ai Lee
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Ye-Rang Yun
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Sung Gi Min
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Hye-Young Seo
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Jae-Young Her
- Department of Food Engineering, Mokpo National University, Muangun, 1666 Jeollanamdo Republic of Korea
| | - Sung Hee Park
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
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109
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El-Hashim AZ, Khajah MA, Orabi KY, Balakrishnan S, Sary HG, Abdelali AA. Onion Bulb Extract Downregulates EGFR/ERK1/2/AKT Signaling Pathway and Synergizes With Steroids to Inhibit Allergic Inflammation. Front Pharmacol 2020; 11:551683. [PMID: 33123005 PMCID: PMC7567342 DOI: 10.3389/fphar.2020.551683] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Accepted: 08/27/2020] [Indexed: 12/26/2022] Open
Abstract
The treatment of allergic diseases, such as asthma, with both conventional and novel therapies presents a challenge both in terms of optimal effect and cost. On the other hand, traditional therapies utilizing natural products such as onion have been in use for centuries with demonstrated efficacy and safety but without much knowledge of their mechanims of action. In this study, we investigated if the anti-inflammatory effects of onion bulb extract (OBE) are mediated via the modulation of the EGFR/ERK1/2/AKT signaling pathway, and whether OBE can synergise with steroids to produce greater anti-inflammatory actions. Treatment with OBE inhibited the house dust mite (HDM)-induced increased phosphorylation of EGFR, ERK1/2 and AKT which resulted in the inhibition of HDM-induced increase in airway cellular influx, perivascular and peribronchial inflammation, goblet cell hyper/metaplasia, and also inhibited ex vivo eosinophil chemotaxis. Moreover, treatment with a combination of a low dose OBE and low dose dexamethasone resulted in a significant inhibition of the HDM-induced cellular influx, perivascular and peribronchial inflammation, goblet cell hyper/metaplasia, and increased the pERK1/2 levels, whereas neither treatment, when given alone, had any discernible effects. This study therefore shows that inhibition of the EGFR/ERK1/2/AKT-dependent signaling pathway is one of the key mechanisms by which OBE can mediate its anti-inflammatory effects in diseases such as asthma. Importantly, this study also demonstrates that combining OBE with steroids results in significantly enhanced anti-inflammatory effects. This action may have important potential implications for future asthma therapy.
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Affiliation(s)
- Ahmed Z El-Hashim
- Department of Pharmacology & Therapeutics, Faculty of Pharmacy, Kuwait University, Kuwait City, Kuwait
| | - Maitham A Khajah
- Department of Pharmacology & Therapeutics, Faculty of Pharmacy, Kuwait University, Kuwait City, Kuwait
| | - Khaled Y Orabi
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Kuwait University, Kuwait City, Kuwait
| | - Sowmya Balakrishnan
- Department of Pharmacology & Therapeutics, Faculty of Pharmacy, Kuwait University, Kuwait City, Kuwait
| | - Hanan G Sary
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Kuwait University, Kuwait City, Kuwait
| | - Ala A Abdelali
- Department of Pharmacology & Therapeutics, Faculty of Pharmacy, Kuwait University, Kuwait City, Kuwait
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110
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Silveira D, Prieto-Garcia JM, Boylan F, Estrada O, Fonseca-Bazzo YM, Jamal CM, Magalhães PO, Pereira EO, Tomczyk M, Heinrich M. COVID-19: Is There Evidence for the Use of Herbal Medicines as Adjuvant Symptomatic Therapy? Front Pharmacol 2020; 11:581840. [PMID: 33071794 PMCID: PMC7542597 DOI: 10.3389/fphar.2020.581840] [Citation(s) in RCA: 122] [Impact Index Per Article: 30.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 08/28/2020] [Indexed: 01/07/2023] Open
Abstract
BACKGROUND Current recommendations for the self-management of SARS-Cov-2 disease (COVID-19) include self-isolation, rest, hydration, and the use of NSAID in case of high fever only. It is expected that many patients will add other symptomatic/adjuvant treatments, such as herbal medicines. AIMS To provide a benefits/risks assessment of selected herbal medicines traditionally indicated for "respiratory diseases" within the current frame of the COVID-19 pandemic as an adjuvant treatment. METHOD The plant selection was primarily based on species listed by the WHO and EMA, but some other herbal remedies were considered due to their widespread use in respiratory conditions. Preclinical and clinical data on their efficacy and safety were collected from authoritative sources. The target population were adults with early and mild flu symptoms without underlying conditions. These were evaluated according to a modified PrOACT-URL method with paracetamol, ibuprofen, and codeine as reference drugs. The benefits/risks balance of the treatments was classified as positive, promising, negative, and unknown. RESULTS A total of 39 herbal medicines were identified as very likely to appeal to the COVID-19 patient. According to our method, the benefits/risks assessment of the herbal medicines was found to be positive in 5 cases (Althaea officinalis, Commiphora molmol, Glycyrrhiza glabra, Hedera helix, and Sambucus nigra), promising in 12 cases (Allium sativum, Andrographis paniculata, Echinacea angustifolia, Echinacea purpurea, Eucalyptus globulus essential oil, Justicia pectoralis, Magnolia officinalis, Mikania glomerata, Pelargonium sidoides, Pimpinella anisum, Salix sp, Zingiber officinale), and unknown for the rest. On the same grounds, only ibuprofen resulted promising, but we could not find compelling evidence to endorse the use of paracetamol and/or codeine. CONCLUSIONS Our work suggests that several herbal medicines have safety margins superior to those of reference drugs and enough levels of evidence to start a clinical discussion about their potential use as adjuvants in the treatment of early/mild common flu in otherwise healthy adults within the context of COVID-19. While these herbal medicines will not cure or prevent the flu, they may both improve general patient well-being and offer them an opportunity to personalize the therapeutic approaches.
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Affiliation(s)
- Dâmaris Silveira
- Department of Pharmacy, Faculty of Health Sciences, University of Brasilia, Brasilia, Brazil
| | - Jose Maria Prieto-Garcia
- School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Liverpool, United Kingdom
| | - Fabio Boylan
- School of Pharmacy and Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland
| | - Omar Estrada
- Biophysics and Biochemistry Center, Venezuelan Institute of Scientific Research, Caracas, Venezuela
| | | | | | | | - Edson Oliveira Pereira
- Department of Pharmacy, Faculty of Health Sciences, University of Brasilia, Brasilia, Brazil
| | - Michal Tomczyk
- Faculty of Pharmacy, Medical University of Bialystok, Bialystok, Poland
| | - Michael Heinrich
- Pharmacognosy and Phytotherapy, School of Pharmacy, University College of London, London, United Kingdom
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111
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Headspace Characterization and Quantification of Aromatic Organosulfur Compounds in Garlic Extracts Using Surface-Enhanced Raman Scattering with a Mirror-in-a-Cap Substrate. J AOAC Int 2020; 103:1201-1207. [DOI: 10.1093/jaoacint/qsaa021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 01/13/2020] [Accepted: 02/09/2020] [Indexed: 11/14/2022]
Abstract
Abstract
Background
Surface-enhanced Raman scattering (SERS) has been deployed in the analysis of food at solid and aqueous states. However, its capability has not been fully explored in headspace profiling.
Objective
To develop an innovative SERS method for analyzing headspace volatile compounds in foods.
Methods
A volatile-capture device was developed by depositing a film of silver nanoparticles in a vial cap to capture the volatiles released from a model flavor compound (garlic).
Results
SERS peaks at 1632, 1400, 1291, 1191, 731, and 577 cm−1 were identified in the headspace of the garlic sample, which was representative of an organosulfur compound (diallyl disulfide), and its concentration was determined at 135 ppm, which was comparable to the value determined using GC. Preparation and analysis could be carried out in <10 min for the SERS method. The sensitivity of the SERS method (10 ppm), however, was slightly less than that of the GC method (5 pm).
Conclusions
The SERS method was able to quantify the concentration of diallyl disulfide in the headspace of a raw garlic ethanolic extract. Compared to GC, the SERS method had a much shorter analysis time and simpler sample preparation procedure than GC when analyzing large numbers of samples.
Highlights
The innovative “mirror-in-a-cap” substrate was simpler and faster than other reported SERS substrates used for this purpose. Additionally, SERS has much better portability and the potential for real-time monitoring of changes in the garlic headspace concentration during manufacturing and processing.
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112
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Vu NK, Kim CS, Ha MT, Ngo QMT, Park SE, Kwon H, Lee D, Choi JS, Kim JA, Min BS. Antioxidant and Antidiabetic Activities of Flavonoid Derivatives from the Outer Skins of Allium cepa L. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8797-8811. [PMID: 32603104 DOI: 10.1021/acs.jafc.0c02122] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The onion, known as the bulb onion or common onion, is not only a key ingredient in many tasty and healthy vegetarian meals but also many traditional medicines. Nine new flavonoids [cepaflavas A, B (5, 6), cepadials A-D (7-9 and 14), and cepabiflas A-C (10-12)] and six known compounds (1-4, 13, 15) were obtained from the outer skins of Allium cepa L. Among them, compounds 5, 6, and 9 might be artificial products formed during extraction and isolation. New compounds were structurally elucidated using various spectroscopy/spectrometry techniques, including NMR and HRMS, and computational methods. Their absolute configurations were determined using time-dependent density functional theory calculations, combined with ECD spectroscopy, optical rotation calculation, and statistical procedures (CP3 and DP4 analysis). The free radical scavenging assays revealed that the new compounds 10-12 possessed considerable antioxidant activities with IC50 values of 4.25-8.88 and 7.12-8.14 μM against DPPH and ABTS•+, respectively. Compounds 13-15 showed substantial inhibitory activities against both α-glucosidase and protein tyrosine phosphatase 1B (PTP1B), with IC50 values of 0.89-6.80 and 1.13-6.82 μM, respectively. On the basis of molecular docking studies, 13 and 15 were predicted to have high binding capacity and strong affinity toward the active site of PTP1B.
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Affiliation(s)
- Ngoc Khanh Vu
- College of Pharmacy, Drug Research and Development Center, Daegu Catholic University, Gyeongbuk 38430, Republic of Korea
| | - Chung Sub Kim
- School of Pharmacy, Sungkyunkwan University, Suwon 16419, Republic of Korea
| | - Manh Tuan Ha
- College of Pharmacy, Drug Research and Development Center, Daegu Catholic University, Gyeongbuk 38430, Republic of Korea
| | - Quynh-Mai Thi Ngo
- College of Pharmacy, Hai Phong University of Medicine and Pharmacy, 72A Nguyen Binh Khiem, Hai Phong 180000, Viet Nam
| | - Se Eun Park
- Department of Food and Life Science, Pukyong National University, Busan 48513, Republic of Korea
| | - Haeun Kwon
- Department of Biosystems and Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea
| | - Dongho Lee
- Department of Biosystems and Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea
| | - Jae Sue Choi
- Department of Food and Life Science, Pukyong National University, Busan 48513, Republic of Korea
| | - Jeong Ah Kim
- College of Pharmacy, Research Institute of Pharmaceutical Sciences, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Byung Sun Min
- College of Pharmacy, Drug Research and Development Center, Daegu Catholic University, Gyeongbuk 38430, Republic of Korea
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Farzanegi P, Abbaszadeh H, Farokhi F, Rahmati-Ahmadabad S, Hosseini SA, Ahmad A, Mazandarani MR, Rezaei I, Shokrie M, Vizvari E, Alinejad H, Azarbayjani MA. Attenuated Renal and Hepatic Cells Apoptosis Following Swimming Exercise Supplemented with Garlic Extract in Old Rats. Clin Interv Aging 2020; 15:1409-1418. [PMID: 32884250 PMCID: PMC7443438 DOI: 10.2147/cia.s250321] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 07/08/2020] [Indexed: 12/26/2022] Open
Abstract
Background/Objective One of the problems associated with aging is the development of apoptosis in different tissues. There is evidence that physical activity and herbal remedies can be useful. This study aimed to determine the effect of swimming training (SW) alone or combined with garlic extract on renal and hepatic cells apoptosis, as wellas on the liver and kidney function biomarkers in old rats. Methods A total of 35 old rats (aged 40–50 weeks) were randomly divided into 5 groups including control, saline (S), exercise training (ET), garlic (G) and exercise training+ garlic (ET.G) groups. Exercise was started for 5 min/day and then gradually extended to 60 min/day and the G and E+G groups received 1 mL/kg of this mixture by gavage. Twenty-four hours after completion of 8 weeks training, liver, kidney and blood samples were collected for histopathological examinations, liver and kidney functions, oxidative stress and apoptosis biomarkers. Results The tissue sections of the SW exercise, control and saline groups showed some mild histopathological changes in liver and kidney, while SW supplemented with garlic prevented these damages. The SW alone or supplemented with garlic significantly increased the Bcl-2 value and declined the BAX level in both liver and kidney (p<0.05). The activities of catalase (CAT) and superoxide dismutase (SOD) in the liver and kidney of the control and saline groups were lower than those in E, G and G+E groups, while a significant increase for malondialdehyde (MDA) value was found in the control and saline groups. Furthermore, the E+G significantly declined the activity of hepatic (ALT, AST and ALP) and renal damage (uric acid, urea and creatinine) biomarkers compared to the control and saline groups (p<0.05). Discussion Swimming exercise supplemented with garlic extract not only improves antioxidant capacity but also declines oxidative damages and apoptosis through reducing Bax levels and enhancing Bcl-2 value.
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Affiliation(s)
- Parvin Farzanegi
- Department of Exercise Physiology, Sari Branch, Islamic Azad University, Sari, Iran
| | - Hajar Abbaszadeh
- Department of Exercise Physiology, Sari Branch, Islamic Azad University, Sari, Iran
| | - Farzaneh Farokhi
- Department of Biology, Faculty of Basic Sciences, Sari Branch, Islamic Azad University, Sari, Iran
| | | | - Seyed Ali Hosseini
- Department of Sport Physiology, Marvdasht Branch, Islamic Azad University, Marvdasht, Iran
| | - Abdi Ahmad
- Department of Physical Education, Faculty of Physical Education, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | | | - Iraj Rezaei
- Department of Exercise Physiology, Sari Branch, Islamic Azad University, Sari, Iran
| | - Mohammad Shokrie
- Department of Exercise Physiology, Sari Branch, Islamic Azad University, Sari, Iran
| | - Exir Vizvari
- Department of Exercise Physiology, Faculty of Humanities, Shams Institute of Higher Education, Gonbad Kavous, Iran
| | - Hadi Alinejad
- Department of Exercise Physiology, Sari Branch, Islamic Azad University, Sari, Iran
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Cantrell MS, Seale JT, Arispe SA, McDougal OM. Determination of Organosulfides from Onion Oil. Foods 2020; 9:foods9070884. [PMID: 32640536 PMCID: PMC7404636 DOI: 10.3390/foods9070884] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 07/01/2020] [Accepted: 07/02/2020] [Indexed: 12/21/2022] Open
Abstract
Qualitative and semi-quantitative analysis of organosulfides extracted from oil obtained by steam distillation of yellow onions was performed by gas chromatography-mass spectrometry (GC-MS). The extraction efficiency of organosulfides from onion oil was evaluated across four solvents: dichloromethane; diethyl ether; n-pentane; and hexanes. Analysis of solvent extracted organosulfides by GC-MS provided qualitative results that support the use of dichloromethane over other solvents based on identification of 27 organosulfides from the dichloromethane extract as compared to 10 from diethyl ether; 19 from n-pentane; and 17 from hexanes. Semi-quantitative evaluation of organosulfides present in the dichloromethane extract was performed using diallyl disulfide as the internal reference standard. Three organosulfides were detected in the extract at ≥5 mg/kg; 18 organosulfides between 3-5 mg/kg; and six organosulfides at <3 mg/kg. The E/Z isomers of 1-propenyl propyl trisulfide were among the most prevalent components extracted from the onion oil across all solvents; and 3,6-diethyl-1,2,4,5-tetrathiane was among the most abundant organosulfides in all solvents except hexanes. The method described here for the extraction of organosulfides from steam distilled onion oil surveys common solvents to arrive at a qualitative and semi-quantitative method of analysis for agricultural products involving onions; onion oil; and secondary metabolites of Allium spp.
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Affiliation(s)
- Maranda S. Cantrell
- Biomolecular Sciences Ph.D. Program, Boise State University, Boise, ID 83725, USA;
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA;
| | - Jared T. Seale
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA;
| | - Sergio A. Arispe
- Malheur County Extension Office, Oregon State University, Ontario, OR 97914, USA;
| | - Owen M. McDougal
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA;
- Correspondence: ; Tel.: +1-208-426-3964
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115
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Thiosulfinate Tolerance Is a Virulence Strategy of an Atypical Bacterial Pathogen of Onion. Curr Biol 2020; 30:3130-3140.e6. [PMID: 32619480 DOI: 10.1016/j.cub.2020.05.092] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 05/07/2020] [Accepted: 05/29/2020] [Indexed: 01/01/2023]
Abstract
Unlike most characterized bacterial plant pathogens, the broad-host-range plant pathogen Pantoea ananatis lacks both the virulence-associated type III and type II secretion systems. In the absence of these typical pathogenicity factors, P. ananatis induces necrotic symptoms and extensive cell death in onion tissue dependent on the HiVir proposed secondary metabolite synthesis gene cluster. Onion (Allium. cepa L), garlic (A. sativum L.), and other members of the Allium genus produce volatile antimicrobial thiosulfinates upon cellular damage. However, the roles of endogenous thiosulfinate production in host-bacterial pathogen interactions have not been described. We found a strong correlation between the genetic requirements for P. ananatis to colonize necrotized onion tissue and its capacity for tolerance to the thiosulfinate "allicin" based on the presence of an eleven-gene, plasmid-borne, virulence cluster of sulfur redox genes. We have designated them "alt" genes for allicin tolerance. We show that allicin and onion thiosulfinates restrict bacterial growth with similar kinetics. The alt gene cluster is sufficient to confer allicin tolerance and protects the glutathione pool during allicin treatment. Independent alt genes make partial phenotypic contributions indicating that they function as a collective cohort to manage thiol stress. Our work implicates endogenous onion thiosulfinates produced during cellular damage as major mediators of interactions with bacteria. The P. ananatis-onion pathosystem can be modeled as a chemical arms race of pathogen attack, host chemical counterattack, and pathogen defense.
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116
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Bonasia A, Conversa G, Lazzizera C, Loizzo P, Gambacorta G, Elia A. Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy). Foods 2020; 9:E850. [PMID: 32610546 PMCID: PMC7404550 DOI: 10.3390/foods9070850] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 12/22/2022] Open
Abstract
Interest in local landraces has unfortunately decreased over, the last decades, in which they have been continuously subjected to a high genetic erosion in favour of new modern varieties. Within the Puglia region (S-E Italy), Foggia province was found to be the richest in vegetable landraces. In the present study, six garlic landraces collected from this area have been assessed for their chemical composition (minerals, organic acids, free sugars, volatile, and phenolic compounds) along with their main morpho-biometrical traits. A commercial genotype was also considered as a reference standard. The landraces show a large variability, but in general high morphological standards, high levels of cations and phenols, and low levels of volatile-(S)-compounds in comparison with the commercial genotype and the literature values. 'Aglio di Peschici' and 'Aglio Rosso di Monteleone di Puglia' are very rich in minerals and phenols (mainly ferulic acid and iso-rhamnetin). This increase in knowledge on the chemical properties of these garlic landraces could represent a tool for encouraging the consumption of a food product. At the same time, the consumption of these landraces would stimulate their cultivation and could highly contribute to protection against the risk of erosion of agro-biodiversity by their in situ/on-farm conservation.
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Affiliation(s)
- Anna Bonasia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
| | - Giulia Conversa
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
| | - Corrado Lazzizera
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
| | - Pasqua Loizzo
- Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy; (P.L.); (G.G.)
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy; (P.L.); (G.G.)
| | - Antonio Elia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
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117
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Mancini S, Mattioli S, Nuvoloni R, Pedonese F, Dal Bosco A, Paci G. Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers. Meat Sci 2020; 169:108226. [PMID: 32599418 DOI: 10.1016/j.meatsci.2020.108226] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/13/2020] [Accepted: 06/15/2020] [Indexed: 02/06/2023]
Abstract
Rabbit burgers were evaluated for fatty acids profile, oxidative status, antioxidant potential and sensory during storage time of seven days at 4 °C. The aim of the research study was to evaluate if a common culinary spice as garlic could overcome the controversy effects of salt (mostly related to a pro-oxidant effect). Therefore, four formulations were made: only meat (control, C) meat added with garlic powder at 0.25% (G), meat added with salt at 1.00% (S) and meat added with garlic powder (0.25%) and salt (1.00%) (GS). As results, it was highlighted that garlic powder was not capable to reduce significantly the negative effect related to the salt addition. Salt induced different modifications to burgers leading to a more liked product due to its properties to enhance sensory characteristics, on the other hand, induced different oxidation processes that could decrease the nutritional value. Further studies are needed to better elucidate if different garlic products/concentrations could apport higher beneficial effects.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy.
| | - Simona Mattioli
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy
| | - Roberta Nuvoloni
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Francesca Pedonese
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
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Valentino H, Campbell AC, Schuermann JP, Sultana N, Nam HG, LeBlanc S, Tanner JJ, Sobrado P. Structure and function of a flavin-dependent S-monooxygenase from garlic ( Allium sativum). J Biol Chem 2020; 295:11042-11055. [PMID: 32527723 DOI: 10.1074/jbc.ra120.014484] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/07/2020] [Indexed: 12/26/2022] Open
Abstract
Allicin is a component of the characteristic smell and flavor of garlic (Allium sativum). A flavin-containing monooxygenase (FMO) produced by A. sativum (AsFMO) was previously proposed to oxidize S-allyl-l-cysteine (SAC) to alliin, an allicin precursor. Here, we present a kinetic and structural characterization of AsFMO that suggests a possible contradiction to this proposal. Results of steady-state kinetic analyses revealed that AsFMO exhibited negligible activity with SAC; however, the enzyme was highly active with l-cysteine, N-acetyl-l-cysteine, and allyl mercaptan. We found that allyl mercaptan with NADPH was the preferred substrate-cofactor combination. Rapid-reaction kinetic analyses showed that NADPH binds tightly (KD of ∼2 μm) to AsFMO and that the hydride transfer occurs with pro-R stereospecificity. We detected the formation of a long-wavelength band when AsFMO was reduced by NADPH, probably representing the formation of a charge-transfer complex. In the absence of substrate, the reduced enzyme, in complex with NADP+, reacted with oxygen and formed an intermediate with a spectrum characteristic of C4a-hydroperoxyflavin, which decays several orders of magnitude more slowly than the k cat The presence of substrate enhanced C4a-hydroperoxyflavin formation and, upon hydroxylation, oxidation occurred with a rate constant similar to the k cat The structure of AsFMO complexed with FAD at 2.08-Å resolution features two domains for binding of FAD and NADPH, representative of class B flavin monooxygenases. These biochemical and structural results are consistent with AsFMO being an S-monooxygenase involved in allicin biosynthesis through direct formation of sulfenic acid and not SAC oxidation.
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Affiliation(s)
- Hannah Valentino
- Department of Biochemistry, Virginia Tech, Blacksburg, Virginia, USA.,Center for Drug Discovery, Virginia Tech, Blacksburg, Virginia, USA
| | - Ashley C Campbell
- Department of Biochemistry, University of Missouri, Columbia, Missouri, USA
| | - Jonathan P Schuermann
- Northeastern Collaborative Access Team, Department of Chemistry and Chemical Biology, Cornell University, Ithaca, New York, USA
| | - Nazneen Sultana
- Department of Biochemistry, Virginia Tech, Blacksburg, Virginia, USA
| | - Han G Nam
- Department of Biochemistry, Virginia Tech, Blacksburg, Virginia, USA
| | - Sophie LeBlanc
- Department of Biochemistry, Virginia Tech, Blacksburg, Virginia, USA
| | - John J Tanner
- Department of Biochemistry, University of Missouri, Columbia, Missouri, USA .,Department of Chemistry, University of Missouri, Columbia, Missouri, USA
| | - Pablo Sobrado
- Department of Biochemistry, Virginia Tech, Blacksburg, Virginia, USA .,Center for Drug Discovery, Virginia Tech, Blacksburg, Virginia, USA
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Taglienti A, Tiberini A, Ciampa A, Piscopo A, Zappia A, Tomassoli L, Poiana M, Dell'Abate MT. Metabolites response to onion yellow dwarf virus (OYDV) infection in 'Rossa di Tropea' onion during storage: a 1 H HR-MAS NMR study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3418-3427. [PMID: 32166770 DOI: 10.1002/jsfa.10376] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 01/20/2020] [Accepted: 03/13/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Plant viral infections induce changes in metabolic components in the host plant, with potential effects on compositional, organoleptic and storability features of agricultural products. Identification of modulated metabolites may provide clues concerning pathways implementing responses in plant-pathogen interactions. A time course study of metabolic fingerprinting of onion yellow dwarf virus (OYDV)-infected versus healthy 'Rossa di Tropea' onion bulbs was performed using proton high-resolution magic angle spinning nuclear magnetic resonance (1 H HR-MAS NMR) and ultra-performance liquid chromatography (UPLC), providing an overview of the metabolic state of the bulb in response to OYDV infection during storage. RESULTS Metabolites accumulated/depleted upon infection were identified, belonging to flavonoid, saccharide, amino acid and organic acid classes. A decrease in quercetin glucosides content and antioxidant activity was observed in infected bulbs; some amino acids (Arg, Asn, Phe, Val) accumulated, while others were depleted (Leu); for some metabolites, a bimodal time-course was observed during storage (Glc, Lys). Virus interference on metabolic pathways, and the effects of the metabolic shift on edible product storability, organoleptic and nutritional quality were discussed. CONCLUSIONS OYDV infection induces a metabolic shift in 'Rossa di Tropea' onion during bulb storage, involving several pathways and affecting storability and organoleptic and nutritional quality of bulbs at marketable stage. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Anna Taglienti
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, Rome, Italy
| | - Antonio Tiberini
- Department of Agricultural Science, University 'Mediterraena' of Reggio Calabria, Reggio Calabria, Italy
| | - Alessandra Ciampa
- Research Centre for Agriculture and Environment, Council for Agricultural Research and Economics, Rome, Italy
| | - Amalia Piscopo
- Department of Agricultural Science, University 'Mediterraena' of Reggio Calabria, Reggio Calabria, Italy
| | - Angela Zappia
- Department of Agricultural Science, University 'Mediterraena' of Reggio Calabria, Reggio Calabria, Italy
| | - Laura Tomassoli
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, Rome, Italy
| | - Marco Poiana
- Department of Agricultural Science, University 'Mediterraena' of Reggio Calabria, Reggio Calabria, Italy
| | - Maria Teresa Dell'Abate
- Research Centre for Agriculture and Environment, Council for Agricultural Research and Economics, Rome, Italy
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Moreno-Ortega A, Pereira-Caro G, Luis Ordóñez J, Manuel Muñoz-Redondo J, Moreno-Rojas R, Pérez-Aparicio J, Manuel Moreno-Rojas J. Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’. Food Chem 2020; 311:125958. [DOI: 10.1016/j.foodchem.2019.125958] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 11/22/2019] [Accepted: 11/24/2019] [Indexed: 11/16/2022]
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Campa-Siqueiros PI, Vargas-Arispuro I, Quintana-Owen P, Freile-Pelegrín Y, Azamar-Barrios JA, Madera-Santana TJ. Physicochemical and transport properties of biodegradable agar films impregnated with natural semiochemical based-on hydroalcoholic garlic extract. Int J Biol Macromol 2020; 151:27-35. [DOI: 10.1016/j.ijbiomac.2020.02.158] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 02/03/2020] [Accepted: 02/14/2020] [Indexed: 11/12/2022]
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Rahmani G, Farajdokht F, Mohaddes G, Babri S, Ebrahimi V, Ebrahimi H. Garlic ( Allium sativum) improves anxiety- and depressive-related behaviors and brain oxidative stress in diabetic rats. Arch Physiol Biochem 2020; 126:95-100. [PMID: 30169970 DOI: 10.1080/13813455.2018.1494746] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study investigated the effects of garlic on anxiety- and depression-related behaviors and brain oxidative markers in streptozotocin (STZ)-induced diabetes in rats. Fifty-six male Wistar rats were randomly divided into seven experimental groups (n = 8/group): control, diabetic + saline, diabetic + garlic, diabetic + imipramine, and diabetic + diazepam groups. Animals received garlic homogenate (0.1, 0.25, and 0.5 g/kg) for 10 days. At the end of the treatments, anxiety- and depressive-related behaviors were evaluated by elevated plus maze (EPM) and forced swimming test (FST), respectively. Superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities and malondialdehyde (MDA) levels were measured in the brain. Diabetic + garlic (0.5 g/kg) group showed lower anxiety- and- depressive-like behaviors as compared to the diabetic rats. Furthermore, garlic treatment (0.5 g/kg) attenuated MDA levels and enhanced SOD and GPx activities in the brain. Our findings indicate that garlic alleviates anxiety- and depression-related behaviors in the diabetic rats possibly by attenuation of brain oxidative stress.
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Affiliation(s)
- Ghazal Rahmani
- Neuroscience Research Center of Tabriz University of Medical Sciences (NSRC), Tabriz, Iran
| | - Fereshteh Farajdokht
- Neuroscience Research Center of Tabriz University of Medical Sciences (NSRC), Tabriz, Iran
| | - Gisou Mohaddes
- Neuroscience Research Center of Tabriz University of Medical Sciences (NSRC), Tabriz, Iran
| | - Shirin Babri
- Neuroscience Research Center of Tabriz University of Medical Sciences (NSRC), Tabriz, Iran
| | - Vida Ebrahimi
- Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hadi Ebrahimi
- Neuroscience Research Center of Tabriz University of Medical Sciences (NSRC), Tabriz, Iran
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Najjaa H, Chekki R, Elfalleh W, Tlili H, Jaballah S, Bouzouita N. Freeze-dried, oven-dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat. Food Sci Nutr 2020; 8:1995-2003. [PMID: 32328266 PMCID: PMC7174234 DOI: 10.1002/fsn3.1487] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/27/2020] [Accepted: 01/31/2020] [Indexed: 11/20/2022] Open
Abstract
The present study was conducted to compare the antibacterial activity of oven-dried and freeze-dried Allium sativum along with its spray-dried microencapsulated essential oil in the preservation of minced beef meat. Allium sativum extracts were tested against mesophilic aerobic microorganisms, coagulase-positive staphylococci, Escherichia coli, Salmonella sp., and the sulfite-reducing anaerobes. A difference between the chemical compositions of powders obtained by the conventional oven-drying and freeze-drying has been verified by HPLC-MS2, freeze-dried fresh garlic powder contains 74% of allicin, and 12% cysteine sulfoxides comparing to the oven-drying garlic powder in which is detected two thiosulfinate isomers: allicin (67%) and allyl-1-propenyl thiosulfinate (21%). CIELAB color analysis was performed to assess the effect of drying temperature on powders. The microflora-inhibiting effect of freeze-dried fresh garlic and the spray-dried microencapsulated essential oil at a concentration of 20% represents a promising way to be used in food systems such as meat and meat products preservation, at 4-8°C.
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Affiliation(s)
- Hanen Najjaa
- Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and MicroorganismsInstitute of Arid Regions (IRA)MedenineTunisia
| | - Raja Chekki
- Ecole Supérieure des Industries AlimentairesTunisTunisia
- Département de Transfert TechnologiqueCentre Technique de la ChimieTunisTunisia
| | - Walid Elfalleh
- Laboratoire EnergieEauEnvironnement et ProcèdesEcole Nationale d'Ingénieurs de GabèsUniversité de GabèsGabèsTunisia
| | - Hajer Tlili
- Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and MicroorganismsInstitute of Arid Regions (IRA)MedenineTunisia
| | - Sana Jaballah
- Laboratoire d'analyses et d'essaisCentre Technique des industries Agro‐alimentaireTunisTunisia
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Cotabarren J, Lufrano D, Parisi MG, Obregón WD. Biotechnological, biomedical, and agronomical applications of plant protease inhibitors with high stability: A systematic review. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2020; 292:110398. [PMID: 32005400 DOI: 10.1016/j.plantsci.2019.110398] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 10/29/2019] [Accepted: 12/30/2019] [Indexed: 06/10/2023]
Abstract
Protease inhibitors (PIs) are regulatory proteins found in numerous animal tissues and fluids, plants, and microorganisms that reduce and inhibit the exacerbated and uncontrolled activity of the target proteases. Specific PIs are also effective tools for inactivating proteases involved in human diseases like arthritis, pancreatitis, hepatitis, cancer, AIDS, thrombosis, emphysema, hypertension, and muscular dystrophy among others. Plant PIs-small peptides with a high content of cystine residues in disulfide bridges-possess a remarkable resistance to heat treatment and a high stability against shifts in pH, denaturing agents, ionic strength, and proteolysis. In recent years, novel biologic activities have been reported for plant PIs, including antimicrobial, anticoagulant, antioxidant action plus inhibition of tumor-cell growth; thus pointing to possible applications in medicine, agriculture, and biotechnology. In this review, we provide a comparative overview of plant-PIs classifying them in four groups according of their thermal and pH stability (high stability and hyperstable -to temperature and to pHs-, respectively), then emphasizing the relevance of the physicochemical characteristics of these proteins for potential biotechnological and industrial applications. Finally, we analyze the biologic activities of the stable protease inhibitors previously characterized that are the most relevant to potential applications in biomedicine, the food industry, and agriculture.
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Affiliation(s)
- Juliana Cotabarren
- Centro de Investigación de Proteínas Vegetales (CIProVe-CICPBA-UNLP), Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 S/N, B1900AVW, La Plata, Argentina.
| | - Daniela Lufrano
- Centro de Investigación de Proteínas Vegetales (CIProVe-CICPBA-UNLP), Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 S/N, B1900AVW, La Plata, Argentina.
| | - Mónica Graciela Parisi
- Departamento de Ciencias Básicas, Universidad Nacional de Luján, Ruta 5 y Avenida Constitución, Luján, 6700, Buenos Aires, Argentina.
| | - Walter David Obregón
- Centro de Investigación de Proteínas Vegetales (CIProVe-CICPBA-UNLP), Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 S/N, B1900AVW, La Plata, Argentina.
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125
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Qiu Z, Zheng Z, Zhang B, Sun-Waterhouse D, Qiao X. Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Compr Rev Food Sci Food Saf 2020; 19:801-834. [PMID: 33325167 DOI: 10.1111/1541-4337.12529] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 11/28/2019] [Accepted: 12/11/2019] [Indexed: 12/30/2022]
Abstract
Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up-to-date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5-hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste-active and/or biological-active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti-inflammatory, immunostimulatory, anti-allergic, hepatoprotective, cardioprotective and oxidative stress-/hangover syndrome-reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.
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Affiliation(s)
- Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China.,The School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
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126
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Aydın S, Tahmas Kahyaoğlu D. Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900261] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Serap Aydın
- Institute of Natural and Applied SciencesKastamonu University 37200 Kastamonu Turkey
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127
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Cecchi L, Ieri F, Vignolini P, Mulinacci N, Romani A. Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion ( Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD. Molecules 2020; 25:molecules25020408. [PMID: 31963728 PMCID: PMC7024371 DOI: 10.3390/molecules25020408] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/13/2020] [Accepted: 01/17/2020] [Indexed: 11/16/2022] Open
Abstract
Onion is widely used worldwide in various forms for both food and medicinal applications, thanks to its high content of phytonutrients, such as flavonoids and volatile sulfur compounds. Fresh onion is very perishable and drying is widely applied for extending shelf-life, thus obtaining a very easy-to-use functional food ingredient. The flavonoid and volatile fractions of different onion cuts (flakes, rings) prepared through different drying cycles in a static oven, were characterized by high-performance liquid chromatography with a diode-array detector HPLC-DAD, Head Space-Solid Phase Micro Extraction followed by Gas Chromatography coupled with Mass Spectrometry (HS-SPME-GC-MS) and Head-Space Solid Phase Micro Extraction followed by comprehensive two-dimensional Gas-Chromatography (HS-SPME-GC×GC-TOF). Onion flakes showed a significantly higher flavonoid content (3.56 mg g−1) than onion rings (2.04 mg g−1). Onion flakes showed greater amount of volatile organic compounds (VOCs) (127.26 mg g−1) than onion rings (42.79 mg g−1), with different relative amounts of di- and trisulfides—disulfides largely predominate the volatile fraction (amounts over 60% on the total volatile content), followed by trisulfides and dipropyl disulfide and dipropyl trisulfide were the most abundant VOCs. HS-SPME-GC×GC-TOF allowed for the detection of the presence of allylthiol, diethanol sulfide, 4,6-diethyl1,2,3,5-tetrathiolane, not detected by HS-SPME-GC-MS, and provided a fast and direct visualization and comparison of different samples. These results highlight different nutraceutical properties of dried onion samples processed otherwise, only differing in shape and size, thus pointing out potentially different uses as functional ingredients.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff, 6, 50019 Sesto Fiorentino FI, Florence, Italy; (L.C.); (N.M.)
| | - Francesca Ieri
- QuMAP Laboratory, PIN Polo Universitario Città di Prato, Piazza Giovanni Ciardi, 25, 59100 Prato PO, Italy;
- Correspondence: or ; Tel.: +39-055-457-3676
| | - Pamela Vignolini
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)—University of Florence, Phytolab Laboratory, via Ugo Schiff 6, 50019 Sesto Fiorentino FI, Italy;
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff, 6, 50019 Sesto Fiorentino FI, Florence, Italy; (L.C.); (N.M.)
| | - Annalisa Romani
- QuMAP Laboratory, PIN Polo Universitario Città di Prato, Piazza Giovanni Ciardi, 25, 59100 Prato PO, Italy;
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)—University of Florence, Phytolab Laboratory, via Ugo Schiff 6, 50019 Sesto Fiorentino FI, Italy;
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128
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Barreto MR, Aleixo NA, Silvestre RB, Fregonezi NF, Barud HDS, Dias DDS, Ribeiro CA, Resende FA. Genotoxicological safety assessment of puree-only edible films from onion bulb (Allium cepa L.) for use in food packaging-related applications. J Food Sci 2019; 85:201-208. [PMID: 31876295 DOI: 10.1111/1750-3841.14977] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 10/08/2019] [Accepted: 10/23/2019] [Indexed: 12/17/2022]
Abstract
The production of films and coatings from onion (Allium cepa L.) to be applied as packaging is attractive, due to its high nutritional and therapeutic value. Also, it can collaborate to minimize environmental impacts caused by the improper disposal of products made from plastics. However, despite it being an innovative and novel proposal, onion films for the development of edible packaging should be evaluated before being considered nontoxic and safe for human consumption. Thus, the objective of the present study was to elucidate the cytotoxic and mutagenic profile of eluates of polymer films of Allium cepa L. obtained by the casting process and to verify their safety for commercial purposes. The analysis of cellular viability demonstrated greater cytotoxicity for unwashed hydrothermally treated pulp (HTP) than for films of washed hydrothermally treated pulp (W-HTP). Regarding the mutagenic activity, the HTP and W-HTP films were not able to statistically increase the frequencies of the biomarkers for chromosome damage (micronucleus test) at the tested concentrations. However, the HTP films showed signs of mutagenicity in the Ames test (gene mutations), suggesting caution in their use. The detection of genotoxicity is highly recommended in order to avoid the risk of genotoxic exposure to mutagens and carcinogens. In conclusion, the absence of mutagenicity and cytotoxicity observed in this study is extremely relevant, because it provides support for toxicogenic properties of the Allium cepa films with promising applicability in the food industry. PRACTICAL APPLICATION: The bioplastics made from onion bulbs are multifunctional materials, which requires safety profile assessment. The results of the mutagenicity and cytotoxicity tests suggests that especially the W-HTP films are harmless, supporting at the first level of evidence, its safety potential to be used in the food industry (food films), biodegradable packaging, and biomaterials (substrates for drug delivery system).
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Affiliation(s)
- Mariana Rodrigues Barreto
- UNIARA-Univ. of Araraquara, Dept. of Biological Sciences and Health, CEP 14801-340, Araraquara, São Paulo, Brazil
| | - Nadia Andrade Aleixo
- UNIARA-Univ. of Araraquara, Dept. of Biological Sciences and Health, CEP 14801-340, Araraquara, São Paulo, Brazil
| | - Rafaela Baldassari Silvestre
- UNIARA-Univ. of Araraquara, Dept. of Biological Sciences and Health, CEP 14801-340, Araraquara, São Paulo, Brazil
| | - Nathália Ferreira Fregonezi
- UNIARA-Univ. of Araraquara, Dept. of Biological Sciences and Health, CEP 14801-340, Araraquara, São Paulo, Brazil
| | - Hernane da Silva Barud
- UNIARA-Univ. of Araraquara, Dept. of Biological Sciences and Health, CEP 14801-340, Araraquara, São Paulo, Brazil
| | | | - Clovis Augusto Ribeiro
- São Paulo State Univ. (UNESP), Inst. of Chemistry, CEP 14800-060, Araraquara, São Paulo, Brazil
| | - Flávia Aparecida Resende
- UNIARA-Univ. of Araraquara, Dept. of Biological Sciences and Health, CEP 14801-340, Araraquara, São Paulo, Brazil
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129
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Anti-adipogenic Effect of β-Carboline Alkaloids from Garlic ( Allium sativum). Foods 2019; 8:foods8120673. [PMID: 31842405 PMCID: PMC6963209 DOI: 10.3390/foods8120673] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 12/05/2019] [Accepted: 12/10/2019] [Indexed: 01/11/2023] Open
Abstract
Garlic (Allium sativum L.) is utilized worldwide for culinary and medicinal use and has diverse health benefits. As part of our ongoing research to identify bioactive components from natural resources, phytochemical analysis of the methanolic extract of garlic led to the isolation and characterization of six compounds: Three eugenol diglycosides (1-3) and three β-carboline alkaloids (4-6). In particular, the absolute configurations of β-carboline alkaloids (5 and 6) were established by gauge-including atomic orbital nuclear magnetic resonance chemical shift calculations, followed by DP4+ analysis. Here, we evaluated the effects of compounds 1-6 on 3T3-L1 preadipocyte adipogenesis and lipid metabolism. 3T3-L1 adipocyte differentiation was evaluated using Oil Red O staining; the expression of adipogenic genes was detected using RT-qPCR. Among compounds 1-6, (1R,3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (6) inhibited 3T3-L1 preadipocyte adipogenesis and reduced the expression of adipogenic genes (Fabp4, PPARγ, C/EBPβ, Adipsin, and Adipoq). Moreover, it markedly decreased the actylation of α-tubulin, which is crucial for cytoskeletal remodeling during adipogenesis. Anti-adipogenic effects were observed upon treatment with compound 6, not only during the entire process, but also on the first two days of adipogenesis. Additionally, treatment with compound 6 regulated the expression of genes involved in adipocyte lipid metabolism, decreasing the lipogenic gene (SREBP1) and increasing lipolytic genes (ATGL and HSL). We provide experimental evidence of the health benefits of using (1R,3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid obtained from garlic to prevent excessive adipogenesis in obesity.
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130
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Sun J, Sun B, Ren F, Chen H, Zhang N, Zhang Y. Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil. Molecules 2019; 24:molecules24244456. [PMID: 31817376 PMCID: PMC6943420 DOI: 10.3390/molecules24244456] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 12/03/2019] [Accepted: 12/03/2019] [Indexed: 12/25/2022] Open
Abstract
Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different initial and final frying temperature on the flavor characteristics and sensory profile of fried garlic oil were investigated using solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC–MS). Results showed that the content of flavor compounds changed significantly as the frying temperature was increased. The sample that was treated at an initial temperature of 115 °C and a final temperature of 155 °C contained the highest amount of thioethers and heterocycles, mainly comprising dimethyl trisulfide, diallyl disulfide, and 2-vinyl-4H-1,2-dithiin. Partial least-squares regression elucidated the sensory attributes of fried and roasted garlic, showing a high correlation with thioethers and pyrazines. Furthermore, changes in the 2,6-dimethylpyrazine, dimethyl trisulfide, and diallyl disulfide concentrations were detected every 5 °C during the frying process (initial temperature, 115 °C; final temperature, 155 °C). Dimethyl trisulfide and diallyl disulfide concentrations showed irregular, downward trends, while 2,6-dimethylpyrazine concentration exhibited an increasing trend.
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Affiliation(s)
- Jie Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.S.); (B.S.); (F.R.)
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China; (N.Z.); (Y.Z.)
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.S.); (B.S.); (F.R.)
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China; (N.Z.); (Y.Z.)
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.S.); (B.S.); (F.R.)
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Haitao Chen
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China; (N.Z.); (Y.Z.)
- Correspondence: ; Tel.: +86-010-68985219
| | - Ning Zhang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China; (N.Z.); (Y.Z.)
| | - Yuyu Zhang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China; (N.Z.); (Y.Z.)
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131
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Geographical discrimination of garlic (Allium Sativum L.) based on Stable isotope ratio analysis coupled with statistical methods: The Italian case study. Food Chem Toxicol 2019; 134:110862. [DOI: 10.1016/j.fct.2019.110862] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 08/20/2019] [Accepted: 09/27/2019] [Indexed: 02/08/2023]
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132
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Arakawa T, Sato Y, Yamada M, Takabe J, Moriwaki Y, Masamura N, Kato M, Aoyagi M, Kamoi T, Terada T, Shimizu K, Tsuge N, Imai S, Fushinobu S. Dissecting the Stereocontrolled Conversion of Short-Lived Sulfenic Acid by Lachrymatory Factor Synthase. ACS Catal 2019. [DOI: 10.1021/acscatal.9b03720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
| | | | | | | | | | - Noriya Masamura
- Basic Research Division, Central Research & Development Institute, House Foods Group Incorporated, Yotsukaido 284-0033, Japan
| | - Masahiro Kato
- Basic Research Division, Central Research & Development Institute, House Foods Group Incorporated, Yotsukaido 284-0033, Japan
| | - Morihiro Aoyagi
- Basic Research Division, Central Research & Development Institute, House Foods Group Incorporated, Yotsukaido 284-0033, Japan
| | - Takahiro Kamoi
- Basic Research Division, Central Research & Development Institute, House Foods Group Incorporated, Yotsukaido 284-0033, Japan
| | | | | | - Nobuaki Tsuge
- Basic Research Division, Central Research & Development Institute, House Foods Group Incorporated, Yotsukaido 284-0033, Japan
| | - Shinsuke Imai
- Basic Research Division, Central Research & Development Institute, House Foods Group Incorporated, Yotsukaido 284-0033, Japan
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133
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Microencapsulation of Garlic Extract by Complex Coacervation Using Whey Protein Isolate/Chitosan and Gum Arabic/Chitosan as Wall Materials: Influence of Anionic Biopolymers on the Physicochemical and Structural Properties of Microparticles. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02375-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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134
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Beltrán Sanahuja A, De Pablo Gallego SL, Maestre Pérez SE, Valdés García A, Prats Moya MS. Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants (Basel) 2019; 8:antiox8110551. [PMID: 31739458 PMCID: PMC6912581 DOI: 10.3390/antiox8110551] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/05/2019] [Accepted: 11/07/2019] [Indexed: 01/24/2023] Open
Abstract
In this study, six different sofrito formulations were compared with the raw recipe for total phenolic content (TPC), antioxidant activity tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods. The volatile profile was also obtained by the headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC–MS) procedure. The cooking process and the addition of herbs, and garlic improved the final content of antioxidant compounds compared to the basic recipe and the raw ingredients. The total volatile content was higher in the samples that contained rosemary and thymus. Some of the volatiles had proven antioxidant properties and for that reason the sofrito with rosemary with the higher volatile content was also the one with the higher antioxidant capacity and TPC. In conclusion, as well as the processing technique, the addition of selected typical Mediterranean herbs apart from given flavour can contribute to improving the nutritional antioxidant profile of dishes and be used as a natural method to increase the shelf-life of preparation.
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135
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Varga-Visi É, Jócsák I, Ferenc B, Végvári G. Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1656288] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Éva Varga-Visi
- Faculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungary
| | - Ildikó Jócsák
- Faculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungary
| | - Bálint Ferenc
- Faculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungary
| | - György Végvári
- Faculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungary
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136
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Khalili Sadaghiani S, Aliakbarlu J, Tajik H, Mahmoudian A. Anti‐listeria activity and shelf life extension effects of
Lactobacillus
along with garlic extract in ground beef. J Food Saf 2019. [DOI: 10.1111/jfs.12709] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Surur Khalili Sadaghiani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Alireza Mahmoudian
- Department of Microbiology, Faculty of Veterinary MedicineUrmia University Urmia Iran
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Cárdenas-Castro AP, Perales-Vázquez GDC, De la Rosa LA, Zamora-Gasga VM, Ruiz-Valdiviezo VM, Alvarez-Parrilla E, Sáyago-Ayerdi SG. Sauces: An undiscovered healthy complement in Mexican cuisine. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100154] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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138
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Doi T, Wang M, McClements DJ. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking. Food Res Int 2019; 125:108549. [PMID: 31554123 DOI: 10.1016/j.foodres.2019.108549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 06/26/2019] [Accepted: 07/10/2019] [Indexed: 01/22/2023]
Abstract
Our objective was to establish the influence of biopolymer additives on the flavor release profiles of model food emulsions during simulated cooking. Allyl methyl disulfide (AMDS), a volatile hydrophobic flavor found in garlic, was used as a model aroma. This type of flavor compound is easily lost from foods during thermal processing and so there is a need to identify effective strategies to improve its retention and modulate its release profile. The impact of protein (sodium caseinate and whey protein) and polysaccharide (maltodextrin, xanthan gum, sodium alginate, corn starch, methyl cellulose, and β-cyclodextrin) addition (0.5%) on the flavor retention profile of AMDS-loaded emulsions subjected to simulated cooking was determined. Corn oil was used as the oil phase to formulate the oil-in-water emulsions. Emulsions were heated from room temperature to boiling and then held for 30 min to establish the impact of biopolymer addition on their flavor retention profiles. The impact of biopolymer concentration on flavor retention was also studied using maltodextrin (0-40%) and xanthan gum (0-0.5%). The flavor retention profiles of the emulsions containing 0.5% maltodextrin, sodium alginate, whey protein, sodium caseinate, or corn starch, were the same as those as the control (no additives). Conversely, addition of 0.5% methyl cellulose, β-cyclodextrin, or xanthan gum led to faster flavor release during cooking. The thermal stability of the emulsions appeared to be the dominant factor determining their flavor release: additives that promoted coalescence during heating led to faster flavor release. Moreover, addition of high levels of maltodextrin and xanthan gum promoted depletion flocculation, which also led to faster flavor release during heating. In contrast, there appeared to be no correlation between emulsion viscosity and the flavor release profile. These results are important for designing emulsion-based food products, such as sauces and soups, with controlled flavor release profiles during cooking.
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Affiliation(s)
- Takahiko Doi
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Minqi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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139
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Zhang S, Liu M, Wang Y, Zhang Q, Liu L, Meng G, Yao Z, Wu H, Xia Y, Bao X, Gu Y, Wang H, Shi H, Sun S, Wang X, Zhou M, Jia Q, Song K, Niu K. Raw garlic consumption is inversely associated with prehypertension in a large-scale adult population. J Hum Hypertens 2019; 34:59-67. [PMID: 31551568 DOI: 10.1038/s41371-019-0257-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 09/03/2019] [Accepted: 09/05/2019] [Indexed: 01/01/2023]
Abstract
Previous studies have shown that allicin can lower blood pressure (BP) by reducing oxidative stress and inflammation. However, the association between habitual raw garlic intake (as allicin source) and prehypertension are unclear. The aim of this study was to investigate how raw garlic consumption is associated with prehypertension in an adult population. A cross-sectional study was conducted with 22,812 adults (mean [standard deviation] age: 39.4 [10.7] years; males, 47.7%) in Tianjin, China. Raw garlic consumption was assessed using a validated food frequency questionnaire. BP was measured at least twice by trained nurses using an automatic device. Prehypertension was defined as systolic BP of 120-139 mmHg and/or diastolic BP of 80-89 mmHg without taking antihypertensive medication. Multiple logistic regression models were used to assess the association between raw garlic consumption and prehypertension. The prevalence of prehypertension was 49.9%. After fully adjusting for potential confounders, the ORs (95% confidence intervals) of having prehypertension by increasing frequency of raw garlic consumption were 1.00 (reference) for ≤3 times/week, 0.96 (0.87, 1.06) for 4 times/week to 1 time/day, and 0.69 (0.52, 0.90) for ≥2 times/day (p for trend = 0.06). In contrast, no associations were observed between other kinds of allium vegetables consumption and prehypertension. In conclusion, our results suggested that a more frequent consumption of raw garlic was inversely associated with prehypertension. This is the first large-scale study on the association between raw garlic consumption and prehypertension in the general population.
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Affiliation(s)
- Shunming Zhang
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China
| | - Mingyue Liu
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China
| | - Yanyan Wang
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China
| | - Qing Zhang
- Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China
| | - Li Liu
- Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China
| | - Ge Meng
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China
| | - Zhanxin Yao
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China.,Institute of Environmental and Operational Medicine, Tianjin, China
| | - Hongmei Wu
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China
| | - Yang Xia
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China
| | - Xue Bao
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China
| | - Yeqing Gu
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China
| | - Honglei Wang
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China
| | - Hongbin Shi
- Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China
| | - Shaomei Sun
- Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China
| | - Xing Wang
- Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China
| | - Ming Zhou
- Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China
| | - Qiyu Jia
- Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China
| | - Kun Song
- Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China
| | - Kaijun Niu
- Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China. .,Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China.
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140
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Mirmiran P, Bahadoran Z, Tohidi M, Azizi F. Higher consumption of Allium vegetables may modulate insulin homeostasis: A longitudinal follow-up study. J Herb Med 2019. [DOI: 10.1016/j.hermed.2019.100260] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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141
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Sans S, Bobo G, Zudaire L, Lafarga T, Sabaté J, Casals J, Simó J. Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4985-4992. [PMID: 30977139 DOI: 10.1002/jsfa.9733] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 04/03/2019] [Accepted: 04/06/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND 'Calçot' is the Catalan name for the immature floral stems of second-year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts are typically consumed after roasting on an open fire. Now new preparations are appearing, helping to expand the market for 'calçots'. This study aimed (i) to compare the nutritional and sensory characteristics of BTL 'calçots' versus other onion varieties; (ii) to analyze the effects of cooking and / or in vitro gastrointestinal digestion on the nutritional properties of 'calçots'; and (iii) to determine the influence of the environment on the antioxidant properties of 'calçots'. RESULTS The nutritional and sensory characteristics of both raw and cooked 'calçots' differed between varieties, with the exception of some minerals. Flavonoid content decreased by 85% during cooking, and total phenolic content decreased by 30%. By contrast, antioxidant activity increased after cooking. Most traits had a nonlinear response to heating, and differences between varieties generally decreased after cooking. Location also had a strong effect on antioxidant activity. In vitro digestion of cooked 'calçots' sharply decreased antioxidant activity after the intestinal phase. The only significant genotypic correlation between sensory and nutritional quality was the correlation between sweetness and ash content (R = -0.97). CONCLUSION Cooked BTL 'calçots' are within the limits of the onion domain for nutritional properties, and the variability reported for onion bulbs is also present in resprouts. The effects of the environment, cooking, and in vitro digestion clearly overlap the genetic effects. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Silvia Sans
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain
- Miquel Agustí Foundation, Campus Baix Llobregat, Castelldefels, Spain
| | - Gloria Bobo
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Spain
| | - Lorena Zudaire
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Spain
| | - Tomás Lafarga
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Spain
| | - Josep Sabaté
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain
- Miquel Agustí Foundation, Campus Baix Llobregat, Castelldefels, Spain
| | - Joan Casals
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain
- Miquel Agustí Foundation, Campus Baix Llobregat, Castelldefels, Spain
| | - Joan Simó
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain
- Miquel Agustí Foundation, Campus Baix Llobregat, Castelldefels, Spain
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142
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Wijerathne TD, Kim JH, Kim MJ, Kim CY, Chae MR, Lee SW, Lee KP. Onion peel extract and its constituent, quercetin inhibits human Slo3 in a pH and calcium dependent manner. THE KOREAN JOURNAL OF PHYSIOLOGY & PHARMACOLOGY : OFFICIAL JOURNAL OF THE KOREAN PHYSIOLOGICAL SOCIETY AND THE KOREAN SOCIETY OF PHARMACOLOGY 2019; 23:381-392. [PMID: 31496875 PMCID: PMC6717788 DOI: 10.4196/kjpp.2019.23.5.381] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/02/2019] [Accepted: 08/02/2019] [Indexed: 11/30/2022]
Abstract
Sperm function and male fertility are closely related to pH dependent K+ current (KSper) in human sperm, which is most likely composed of Slo3 and its auxiliary subunit leucine-rich repeat-containing protein 52 (LRRC52). Onion peel extract (OPE) and its major active ingredient quercetin are widely used as fertility enhancers; however, the effect of OPE and quercetin on Slo3 has not been elucidated. The purpose of this study is to investigate the effect of quercetin on human Slo3 channels. Human Slo3 and LRRC52 were co-transfected into HEK293 cells and pharmacological properties were studied with the whole cell patch clamp technique. We successfully expressed and measured pH sensitive and calcium insensitive Slo3 currents in HEK293 cells. We found that OPE and its key ingredient quercetin inhibit Slo3 currents. Inhibition by quercetin is dose dependent and this degree of inhibition decreases with elevating internal alkalization and internal free calcium concentrations. Functional moieties in the quercetin polyphenolic ring govern the degree of inhibition of Slo3 by quercetin, and the composition of such functional moieties are sensitive to the pH of the medium. These results suggest that quercetin inhibits Slo3 in a pH and calcium dependent manner. Therefore, we surmise that quercetin induced depolarization in spermatozoa may enhance the voltage gated proton channel (Hv1), and activate non-selective cation channels of sperm (CatSper) dependent calcium influx to trigger sperm capacitation and acrosome reaction.
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Affiliation(s)
- Tharaka Darshana Wijerathne
- Department of Physiology, College of Veterinary Medicine, Chungnam National University, Daejeon 34134, Korea
| | - Ji Hyun Kim
- Department of Physiology, College of Veterinary Medicine, Chungnam National University, Daejeon 34134, Korea
| | - Min Ji Kim
- Department of Physiology, College of Veterinary Medicine, Chungnam National University, Daejeon 34134, Korea
| | - Chul Young Kim
- College of Pharmacy, Hanyang University, Ansan 15588, Korea
| | - Mee Ree Chae
- Department of Urology, Samsung Medical Center, Samsung Biomedical Research Institute, Sungkyunkwan University School of Medicine, Seoul 06351, Korea
| | - Sung Won Lee
- Department of Urology, Samsung Medical Center, Samsung Biomedical Research Institute, Sungkyunkwan University School of Medicine, Seoul 06351, Korea
| | - Kyu Pil Lee
- Department of Physiology, College of Veterinary Medicine, Chungnam National University, Daejeon 34134, Korea
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143
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Tantamacharik T, Leong SY, Leus MJ, Eyres GT, Burritt DJ, Oey I. Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion ( Allium cepa L. var. Red Pearl) Bulbs. Foods 2019; 8:foods8090368. [PMID: 31455048 PMCID: PMC6769572 DOI: 10.3390/foods8090368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 08/15/2019] [Accepted: 08/21/2019] [Indexed: 11/16/2022] Open
Abstract
This study investigated whether pulsed electric field (PEF) treatment can induce structural changes of whole, intact red onion bulb (Allium cepa L. var. Red Pearl). Onion bulbs were treated at electric field strengths of 0.6 and 1.2 kV/cm combined with energy inputs of 6 and 60 kJ/kg at different onion orientations with respect to the high voltage electrode. Results showed that onion cells across all fleshy scales experienced uniform cell damage with a higher proportion (>80%) of non-metabolically viable cells after PEF treatment at 1.2 kV/cm when the root end was positioned facing toward the PEF electrode. The findings were supported by cryogenic-scanning electron micrographs (cryo-SEM), where the underlying storage circular cells were completely damaged owing to the PEF treatment. In this study, it was found that the treatment intensity of PEF to induce structural damage across all the scale layers of an onion bulb coincided with an increase in dipropyl disulfide (DPDS) released from the onion bulbs. Therefore, DPDS was used as a volatile marker indicating cellular disruption within whole, intact onion bulbs. A considerable increase of DPDS, up to 52-fold, was detected from PEF-treated onion bulbs compared to untreated bulbs.
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Affiliation(s)
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Michelle J Leus
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Graham T Eyres
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - David J Burritt
- Department of Botany, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
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144
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Phan ADT, Netzel G, Chhim P, Netzel ME, Sultanbawa Y. Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic ( Allium Sativum L.) Cultivars. Foods 2019; 8:E358. [PMID: 31450776 PMCID: PMC6770571 DOI: 10.3390/foods8090358] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/19/2019] [Accepted: 08/21/2019] [Indexed: 11/17/2022] Open
Abstract
This study systematically evaluated the main bioactive compounds and associated biological properties of two Australian grown garlic cultivars and commercial non-Australian grown garlic (for comparison purposes only). Additionally, the distribution of bioactive compounds in garlic skin and clove samples was determined to obtain a better understanding of the potential biological functionality of the different garlic parts. The identification and quantification of bioactive compounds was performed by ultra-high performance liquid chromatography with mass spectrometry and photodiode array detection (UHPLC-PDA-MS). A principal component analysis was applied to assess the correlation between the determined bioactive compounds and antioxidant capacity as well as antimicrobial activity. The content of phenolic compounds (free and bound forms) in the garlic skin samples was significantly (p < 0.05) higher than that of the garlic cloves, and was also higher (p < 0.05) in the Australian grown cultivars compared to the commercial non-Australian grown garlic. Anthocyanins were found in the skin samples of the Australian grown garlic cultivars. The organosulfur compounds were higher (p < 0.05) in the cloves compared to the skin samples and higher (p < 0.05) in the Australian grown cultivars compared to the studied commercial sample. As the richer source of bioactive compounds, the Australian grown garlic cultivars exhibited a significantly (p < 0.05) higher antioxidant capacity and stronger (p < 0.05) antimicrobial activity than the commercial non-Australian grown garlic. The potential of garlic cultivars rich in bioactive compounds for domestic and industrial applications, e.g., condiment and natural food preservative, should be explored further.
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Affiliation(s)
- Anh Dao Thi Phan
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia.
| | - Gabriele Netzel
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia
| | - Panhchapor Chhim
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia
| | - Michael E Netzel
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia
| | - Yasmina Sultanbawa
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia.
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146
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Galal HM, Abd El-Rady NM. Aqueous garlic extract supresses experimental gentamicin induced renal pathophysiology mediated by oxidative stress, inflammation and Kim-1. ACTA ACUST UNITED AC 2019; 26:271-279. [PMID: 31383388 DOI: 10.1016/j.pathophys.2019.07.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 07/16/2019] [Accepted: 07/27/2019] [Indexed: 12/14/2022]
Abstract
BACKGROUND Gentamicin (Gent) has rapid & high bactericidal action in addition to its cheap price. Nevertheless, 30% of gentamicin-treated patients develop nephrotoxicity. OBJECTIVE To explore the probable nephroprotective effects of the aqueous garlic extract (AGE) & to elucidate its underlying mechanisms via monitoring proinflammatory cytokines as tumer necrosis factor (TNF-α), interleukin 6 (IL-6) and interferon-γ (INF-γ), oxidative stess markers as malondialdehyde (MDA) & superoxide dismutase (SOD) & kidney injury molecule (Kim-1) as a promising early specific biomarker of renal dysfunction. METHODS 32 adult male rats were divided into 4 equal groups treated for 21 days as: normal control group received normal saline orally, AGE-treated group received AGE at 250 mg/kg/day orally, Gent-treated group received Gent-sulphate intraperitoneal injection at 80 mg/kg /day, and AGE & Gent cotreated group received AGE and Gent concomitantly in the same previous doses. Serum urea, creatinine, glomerular filteration rate (GFR), systolic (SBP) and diastolic blood pressure (DBP), TNF-α, IL-6, INF-γ, MDA and SOD and Kim-1 mRNA expression were evaluated in kidney tissue homogenate. Renal cortex sections stained with Haematoxylin & eosin (H&E) were examined. RESULTS AGE is nephroprotective through significantly reducing serum urea, creatinine, SBP and DBP, TNF-α, IL-6, INF-γ and MDA (the main product of lipid peroxidation), decreasing expression of Kim-1 mRNA in renal tissue and increasing level of GFR, the natural antioxidant SOD and improving renal histological features of Gent-treated rats. CONCLUSION AGE normalizes Gent-induced renal dysfunction. Their co-administration is a plausible advice, although the therapeutic efficiency of Gent was not investigated.
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Affiliation(s)
- Heba M Galal
- Department of Medical Physiology, Faculty of Medicine, Assiut University, Egypt; Department of Medical Physiology, College of Medicine, Al-Jouf University, Saudi Arabia.
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147
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Saviano G, Paris D, Melck D, Fantasma F, Motta A, Iorizzi M. Metabolite variation in three edible Italian Allium cepa L. by NMR-based metabolomics: a comparative study in fresh and stored bulbs. Metabolomics 2019; 15:105. [PMID: 31325058 DOI: 10.1007/s11306-019-1566-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Accepted: 07/11/2019] [Indexed: 12/21/2022]
Abstract
INTRODUCTION In fruits and vegetables, comparative analysis of metabolic plant profiles has a high potential for quality control of active components. Onion (Allium cepa L.) is used fresh or stored as food, spice, and in traditional medicine. Its metabolic content, often with nutraceutical value, makes its level an important factor in agronomic production. OBJECTIVE To describe for the first time the metabolome of "San Pietro" white onion (WP), and compare its chemical profile with the red onion var. Tropea (RT) and the yellow onion var. Montoro (CM). Furthermore, we also aim to obtain a multivariate model based on NMR fingerprints to discriminate the three Italian A. cepa L. cultivars. METHODS For the chemical fingerprinting we used NMR-based metabolomics. We investigated the aqueous and chloroform extracts of fresh onion at harvesting time, and after 9-month storage. Principal component analysis (PCA), Partial least squares discriminant analysis (PLS-DA) and Orthogonal partial least squares (OPLS-DA) were used to build reliable models. RESULTS We obtained a clear discrimination of A. cepa L. varieties for the fresh and stored batches. The statistical model highlighted higher levels of fructo-oligosaccharides (FOS) in the fresh WP; RT showed a high content of glucose, citrate and amino acids, while CM had many sulfur components. In the stored samples (CMS, RTS), carbohydrates and sulfur components decreased, while in WPS the free monosaccharides concentration increased. Linoleic acid was overexpressed in the apolar extracts of CMF and WPF cultivars. CONCLUSION Metabolomics allows a reliable differentiation among onion varieties, and highlights the potential of fingerprinting for food authentication purposes.
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Affiliation(s)
- Gabriella Saviano
- Dipartimento di Bioscienze e Territorio, Università degli Studi del Molise, Contrada Fonte Lappone, 86090, Pesche (Isernia), Italy
| | - Debora Paris
- Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, 80078, Pozzuoli (Napoli), Italy
| | - Dominique Melck
- Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, 80078, Pozzuoli (Napoli), Italy
| | - Francesca Fantasma
- Dipartimento di Bioscienze e Territorio, Università degli Studi del Molise, Contrada Fonte Lappone, 86090, Pesche (Isernia), Italy
| | - Andrea Motta
- Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, 80078, Pozzuoli (Napoli), Italy.
| | - Maria Iorizzi
- Dipartimento di Bioscienze e Territorio, Università degli Studi del Molise, Contrada Fonte Lappone, 86090, Pesche (Isernia), Italy.
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Convective drying of onion: modeling of drying kinetics parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3347-3354. [PMID: 31274902 DOI: 10.1007/s13197-019-03817-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2019] [Accepted: 05/08/2019] [Indexed: 10/26/2022]
Abstract
Drying is a simultaneous heat and mass transfer processes. Drying kinetics is determined by both internal properties and external drying conditions. In this study, two important drying kinetics parameters of onions i.e. effective water diffusivity and relative activation energy of reaction engineering approach (REA) are determined. The generated parameters are used to model thin layer drying of onion at different temperatures (40, 50, 60, and 70 °C) and relative humidity of 20%. The effective water diffusivity is in the range of 2.8 × 10-10 m2 s-1 and 8.1 × 10-10 m2 s-1. Unlike the diffusivity, the relative activation energy of the REA is independent on drying conditions and thus the latter approach requires less effort in generating the transport properties. The transport parameters can be applied for assisting in designing dryer units and evaluating the performance of existing dryer units.
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Fernández-Bedmar Z, Demyda-Peyrás S, Merinas-Amo T, Del Río-Celestino M. Nutraceutic Potential of Two Allium Species and Their Distinctive Organosulfur Compounds: A Multi-Assay Evaluation. Foods 2019; 8:foods8060222. [PMID: 31234398 PMCID: PMC6617039 DOI: 10.3390/foods8060222] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 06/17/2019] [Accepted: 06/18/2019] [Indexed: 01/03/2023] Open
Abstract
This study aimed to evaluate the biological activities of two Allium species (garlic and onion) as well as diallyl disulphide (DADS) and dipropyl disulphide (DPDS) as their representative bioactive compounds in a multi-assay experimental design. The genotoxic, antigenotoxic, and lifespan effects of garlic, onion, DADS, and DPDS were checked in Drosophila melanogaster and their cytotoxic, pro-apoptotic, and DNA-clastogenic activities were analyzed using HL60 tumoral cells. All compounds were non-genotoxic and antigenotoxic against H2O2-induced DNA damage with a positive dose-response effect and different inhibition percentages (the highest value: 95% for DADS) at all tested concentrations. Daily intake of Allium vegetables, DADS, or DPDS had no positive effects on flies' lifespan and health span. Garlic and DADS exerted the highest cytotoxic effects in a positive dose-dependent manner. Garlic and DADS exerted a DNA-internucleosomal fragmentation as an index of induced proapoptotic activity on HL60 cells. Allium vegetables and DADS were able to induce clastogenic strand breaks in the DNA of HL60 cells. This study showed the genomic safety of the assayed substances and their protective genetic effects against the hydrogen peroxide genotoxine. Long-term treatments during the whole life of the Drosophila genetic model were beneficial only at low-median concentrations. The chemo-preventive activity of garlic could be associated with its distinctive organosulfur DADS. We suggest that supplementary studies are needed to clarify the cell death pathway against garlic and DADS.
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Affiliation(s)
- Zahira Fernández-Bedmar
- Department of Genetics, University of Córdoba, Campus Rabanales, Gregor Mendel Building, 14071 Córdoba, Spain.
| | - Sebastián Demyda-Peyrás
- Institute of Veterinary Genetics (IGEVET), Facultad de Ciencias Veterinarias, UNLP-CONICET, Universidad Nacional de La Plata, La Plata 1900, Argentina.
| | - Tania Merinas-Amo
- Department of Genetics, University of Córdoba, Campus Rabanales, Gregor Mendel Building, 14071 Córdoba, Spain.
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150
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Tiberini A, Tomlinson J, Micali G, Fontana A, Albanese G, Tomassoli L. Development of a reverse transcription-loop- mediated isothermal amplification (LAMP) assay for the rapid detection of onion yellow dwarf virus. J Virol Methods 2019; 271:113680. [PMID: 31202851 DOI: 10.1016/j.jviromet.2019.113680] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 05/14/2019] [Accepted: 06/13/2019] [Indexed: 11/18/2022]
Abstract
Onion yellow dwarf virus (OYDV) is one of the most important viral pathogens of onion. In particular, on 'Rossa di Tropea' onion, granted with Protected Geographical Indication (PGI) trademarks, this pathogen represents the most limiting biotic stress in terms of spread, severity of symptoms and damage, and its detection is necessary to preserve high quality standards and avoid yield losses. A reverse transcription-loop mediated isothermal amplification (RT-LAMP) assay was developed for detection of OYDV. The specificity, sensitivity, repeatability and reproducibility of the assay were validated according to EPPO standard PM7/98 (2). Diagnostic specificity, diagnostic sensitivity and diagnostic accuracy were determined in both leaf and bulb tissues. To enhance the feasibility of a LAMP-based method for field diagnosis, several nucleic acid extraction methods were compared to simplify sample preparation. The results showed the reliability of the method for OYDV detection, with a limit of detection (LOD) comparable to real time reverse transcription polymerase chain reaction (RT-qPCR). The ease of sample preparation, and the more than acceptable LOD, indicated that the RT-LAMP assay could be used in plant pathology laboratories with limited facilities and resources, as well as directly in the field. This work was carried out in the frame of "SI.ORTO" project.
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Affiliation(s)
- Antonio Tiberini
- Università degli Studi Mediterranea di Reggio Calabria, Dipartimento di AGRARIA, Località Feo di Vito, 89122 Reggio Calabria, Italy.
| | | | - Giuseppe Micali
- Università degli Studi Mediterranea di Reggio Calabria, Dipartimento di AGRARIA, Località Feo di Vito, 89122 Reggio Calabria, Italy
| | - Anna Fontana
- Università degli Studi Mediterranea di Reggio Calabria, Dipartimento di AGRARIA, Località Feo di Vito, 89122 Reggio Calabria, Italy
| | - Giuliana Albanese
- Università degli Studi Mediterranea di Reggio Calabria, Dipartimento di AGRARIA, Località Feo di Vito, 89122 Reggio Calabria, Italy
| | - Laura Tomassoli
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca Difesa e Certificazione, Via C.G. Bertero 22, 00156 Roma, Italy
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