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Anthocyanins: Potential Therapeutic Approaches towards Obesity and Diabetes Mellitus Type 2. Molecules 2023; 28:molecules28031237. [PMID: 36770906 PMCID: PMC9919338 DOI: 10.3390/molecules28031237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/31/2022] [Accepted: 01/04/2023] [Indexed: 01/31/2023] Open
Abstract
Overweight and obesity are present in about three-quarters of the adult population in Mexico. The inflammatory mechanisms subjacent to visceral white adipose tissue are accountable for the initiation and development of cardiometabolic alterations, including type 2 diabetes. Lifestyle changes are pillars within its therapeutics and, thus, current dietary modifications should include not only hypocaloric prescriptions with balanced macronutrient intake, preferably by increasing the amount of whole grains, fruits, vegetables, nuts and legumes, but in concomitance, bioactive substances, such as anthocyanins, have been correlated with lower incidence of this disease.
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Molina AK, Corrêa RCG, Prieto MA, Pereira C, Barros L. Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications. Molecules 2023; 28:1200. [PMID: 36770869 PMCID: PMC9920834 DOI: 10.3390/molecules28031200] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.
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Affiliation(s)
- Adriana K. Molina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Grupo de Nutrição e Bromatologia, Faculdade de Ciência e Tecnologia de Alimentos, Universidade de Vigo, 36310 Vigo, Spain
| | - Rúbia C. G. Corrêa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Programa de Pós-Graduação em Tecnologias Limpas, Instituto Cesumar de Ciência, Tecnologia e Inovação—ICETI, Universidade Cesumar—UNICESUMAR, Maringá 87050-390, Brazil
| | - Miguel A. Prieto
- Grupo de Nutrição e Bromatologia, Faculdade de Ciência e Tecnologia de Alimentos, Universidade de Vigo, 36310 Vigo, Spain
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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103
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Multi-well plate as headspaces for paper-based colorimetric detection of sulfur dioxide gas: An alternative method of sulfite titration for determination of formaldehyde. Anal Chim Acta 2023; 1239:340704. [PMID: 36628712 DOI: 10.1016/j.aca.2022.340704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 11/18/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
This work describes the analysis of formaldehyde using a 96-well microplate as multiple headspaces for the separation of sulfur dioxide gas generated from the sulfite remaining after its reaction with the formaldehyde in the sample. The quantitation of the gas is by colorimetric detection of an indicator paper placed over the microplate. The samples are aqueous extracts of various foods that are possibly adulterated with formaldehyde. A known excess amount of sulfite is added to the extract solution aliquoted in the well. The remaining sulfite is acidified with hydrochloric acid to generate sulfur dioxide gas which diffuses through the headspace above the solution to be absorbed at the moist strip of the indicator paper placed over the mouth of the wells. Anthocyanins extracted from the butterfly pea flower is used as the pH indicator giving a color change from the increase of hydrogen ions by hydrolysis of the absorbed sulfur dioxide gas. The exposed paper strip is scanned, and the digital images of the colored region analyzed using ImageJ software. The optimized method has a linear range of 200-1000 mg L-1 formaldehyde with limit of detection ((2.57*SD of intercept)/(slope of calibration line)) of the aqueous extract of 40 mg L-1 and coefficient of determination (r2) > 0.9979. Samples of fresh produce, such as seafood, meat, and vegetables, and various processed food were analyzed for their possible formaldehyde content. The results obtained from the headspace paper-based colorimetric detection are not statistically different from the values obtained from the titration method by paired t-tests.
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104
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Shiekh KA, Luanglaor T, Hanprerakriengkrai N, Jafari S, Kijpatanasilp I, Asadatorn N, Worobo RW, Bekhit AEDA, Assatarakul K. Antioxidants and Quality Changes of Thermally Processed Purple Corn ( Zea mays L.) Milk Fortified with Low Sucrose Content during Cold Storage. Foods 2023; 12:277. [PMID: 36673368 PMCID: PMC9857751 DOI: 10.3390/foods12020277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 11/28/2022] [Accepted: 12/08/2022] [Indexed: 01/11/2023] Open
Abstract
Purple corn kernels were subjected to boiling and steaming times of 5-15 min to extract purple corn milk (PCM). Pasteurized and unpasteurized PCM samples were investigated for changes in anthocyanins, antioxidants, and physicochemical properties. Anthocyanins, total phenolics, antioxidant activity, color and viscosity values showed promising results in pasteurized PCM samples extracted from kernels steamed for 5 min (PPCM-S5) compared to other samples (p ≤ 0.05). Changes in L*, a* and b* values, total phenolics and DPPH activity were lowered in PPCM-S5 samples with higher retention of anthocyanins compared to the PCM extracted from boiled kernels (p ≤ 0.05). PCM extracted from 5 min steamed kernels fortified with 4% sucrose (PCM5-S4) after pasteurization revealed the lowest changes in color, pH, total soluble solid and viscosity during 12 days of storage at 4 °C compared to the unpasteurized PCM without sucrose and pasteurized PCM fortified with 6% sucrose. Additionally, pasteurized PCM5-S4 samples marked the highest anthocyanins, total phenolics and antioxidant activity during storage. Microbial load was lowest in pasteurized PCM5-S4 samples stored at 4 °C for 12 days. However, coliforms, yeast or mold and Escherichia coli were not present in the thermally processed PCM samples. The highest sensory scores were obtained in PCM5-S4 at day 12 of storage compared to PCM without any treatment. Therefore, pasteurized PCM extracted from 5 min steamed purple corn kernels retained bioactivity along with 4% sucrose fortification resulted in higher sensory acceptability. As a consequence the shelf-life of PCM5-S4 sample was extended up to 12 days at 4 °C.
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Affiliation(s)
- Khursheed Ahmad Shiekh
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
- School of Agro-Industry, Mae Fah Luang University, Thasud, Chiang Rai 57100, Thailand
| | - Thitirat Luanglaor
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | | | - Saeid Jafari
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Isaya Kijpatanasilp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Nicha Asadatorn
- International Programme in Hazardous Substance and Environmental Management (IP-HSM), Graduate School, Chulalongkorn University, Bangkok 10330, Thailand
| | - Randy W. Worobo
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853-5701, USA
| | | | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853-5701, USA
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105
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Encapsulation of Euterpe oleracea pulp by vacuum drying: Powder characterization and antioxidant stability. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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106
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Rosales TKO, Pedrosa LDF, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nano-encapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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107
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Maity S, Guchhait R, De S, Pramanick K. High doses of nano-polystyrene aggravate the oxidative stress, DNA damage, and the cell death in onions. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2023; 316:120611. [PMID: 36368557 DOI: 10.1016/j.envpol.2022.120611] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 10/20/2022] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
Plastic pollution has been reported to negatively impact global biodiversity and ecosystem health. However, the molecular mechanisms of nano-plastics in plants are unidentified, especially their negative impacts on genomic stability. This study for the first time showed that nano-polystyrene leads to cell death in plants by subjugating the cellular antioxidant defence mechanisms through the aggravated production of ROS, which in turn could induce the DNA damage impairing the genetic regulation of the corresponding DNA repair pathway. To validate the proposed hypothesis, the DNA damage potential of nano-polystyrene and the expression levels of key genetic regulators of the DNA damage repair pathway (such as - CYCA/B, CDKA, SOG1, MYB transcription factors, and RAD51) have been assessed in onion roots after 72 h exposure with three ecologically relevant concentrations (25, 50, and 100 μg ml-1) of 100 nm nano-polystyrene. In addition, imbalance in redox homeostasis (oxidative stress), cell viability, and nuclear aberrations such as - the frequency of micronucleus and bi-nucleate cells that are directly linked to the DNA damages have been checked to point out the cause and effect of nano-polystyrene-induced DNA damage. Results showed a significant increase in oxidative stress in each treatment concentrations of nano-polystyrene. However, ROS generated at 100 μg ml-1 nano-polystyrene dose subdues the antioxidant defence system and induces cell death. These observations may be ascribed to the accumulation damaged DNA and the down-regulation of repair pathway-associated genes, as observed in this treatment group. Conversely, the observed DNA damage and the reduced expressions of genes would be a mere consequence of reduced cellular viability.
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Affiliation(s)
- Sukhendu Maity
- Integrative Biology Research Unit (IBRU), Department of Life Sciences, Presidency University, Kolkata, West Bengal, India
| | - Rajkumar Guchhait
- Integrative Biology Research Unit (IBRU), Department of Life Sciences, Presidency University, Kolkata, West Bengal, India; Department of Zoology, Mahishadal Raj College, Purba Medinipur, West Bengal, India
| | - Sukanta De
- Department of Physics, Presidency University, Kolkata, West Bengal, India
| | - Kousik Pramanick
- Integrative Biology Research Unit (IBRU), Department of Life Sciences, Presidency University, Kolkata, West Bengal, India.
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108
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Evaluation of Antimicrobial Activity and Cytotoxicity Effects of Extracts of Piper nigrum L. and Piperine. SEPARATIONS 2022. [DOI: 10.3390/separations10010021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
P. nigrum L. extracts and the piperine alkaloid have important antimicrobial, anti-inflammatory, and antioxidant properties. Therefore, in this study, we evaluated the antimicrobial activity and cytotoxicity of P. nigrum L. extracts and piperine, a compound isolated from the extracts of P. nigrum L. Extracts obtained via maceration, soxhlet, and purification steps, in addition to isolated piperine, were used in this study. Spectroscopic methods, such as nuclear magnetic resonance, scanning electron microscopy, X-ray diffraction, thermogravimetry, and differential scanning calorimetry, were used to characterize piperine. In the microbiological analyses, the extract obtained via maceration-derived sample showed high efficiency in inhibiting Salmonella spp. (MIC < 100 μg/mL). The extract obtained via a soxhlet-derived sample showed promising inhibitory activity against almost all microorganisms, with negligible inhibition of Pseudomonas aeruginosa. Favorable inhibition coefficients were also observed against Staphylococcus aureus and Salmonella spp. (MIC < 100 μg/mL) for the extract obtained via purification of the steps-derived sample. Piperine showed an excellent inhibition coefficient against most microorganisms, with inactivity only observed against P. aeruginosa. Cytotoxicity evaluation assays in cancer cell lines revealed that piperine exhibited inhibitory potential on all tested tumor cell lines, causing a decrease in cell viability and achieving an IC50 of less than 30 μg/mL. The analyzed extracts from P. nigrum L. seeds showed cytotoxic activity against tumor and non-tumor cell lines.
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109
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Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential. Antioxidants (Basel) 2022; 12:antiox12010048. [PMID: 36670910 PMCID: PMC9855055 DOI: 10.3390/antiox12010048] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/02/2022] [Accepted: 12/13/2022] [Indexed: 12/28/2022] Open
Abstract
In this work, various concepts and features of anthocyanins have been comprehensively reviewed, taking the benefits of the scientific publications released mainly within the last five years. Within the paper, common topics such as anthocyanin chemistry and occurrence, including the biosynthesis of anthocyanins emphasizing the anthocyanin formation pathway, anthocyanin chemistry, and factors influencing the anthocyanins' stability, are covered in detail. By evaluating the recent in vitro and human experimental studies on the absorption and bioavailability of anthocyanins present in typical food and beverages, this review elucidates the significant variations in biokinetic parameters based on the model, anthocyanin source, and dose, allowing us to make basic assumptions about their bioavailability. Additionally, special attention is paid to other topics, such as the therapeutic effects of anthocyanins. Reviewing the recent in vitro, in vivo, and epidemiological studies on the therapeutic potential of anthocyanins against various diseases permits a demonstration of the promising efficacy of different anthocyanin sources at various levels, including the neuroprotective, cardioprotective, antidiabetic, antiobesity, and anticancer effects. Additionally, the studies on using plant-based anthocyanins as coloring food mediums are extensively investigated in this paper, revealing the successful use of anthocyanins in coloring various products, such as dietary and bakery products, mixes, juices, candies, beverages, ice cream, and jams. Lastly, the successful application of anthocyanins as prebiotic ingredients, the innovation potential of anthocyanins in industry, and sustainable sources of anthocyanins, including a quantitative research literature and database analysis, is performed.
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110
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Diaconeasa Z, Iuhas CI, Ayvaz H, Mortas M, Farcaş A, Mihai M, Danciu C, Stanilă A. Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review. PLANTS (BASEL, SWITZERLAND) 2022; 12:plants12010074. [PMID: 36616202 PMCID: PMC9823320 DOI: 10.3390/plants12010074] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 05/13/2023]
Abstract
Drastic growth in the amount of global food waste produced is observed every year, not only due to incessant population growth but also economic growth, lifestyle, and diet changes. As a result of their increasing health awareness, people are focusing more on healthy diets rich in fruits and vegetables. Thus, following worldwide fruit and vegetable consumption and their processing in various industries (juice, jams, wines, preserves), significant quantities of agro-industrial waste are produced (pomace, peels, seeds) that still contain high concentrations of bioactive compounds. Among bioactive compounds, anthocyanins have an important place, with their multiple beneficial effects on health; therefore, their extraction and recovery from food waste have become a topic of interest in recent years. Accordingly, this review aims to summarize the primary sources of anthocyanins from food waste and the novel eco-friendly extraction methods, such as pulsed electric field extraction, enzyme-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction. The advantages and disadvantages of these techniques will also be covered to encourage future studies and opportunities focusing on improving these extraction techniques.
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Affiliation(s)
- Zoriţa Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
| | - Cristian I. Iuhas
- Faculty of Medicine, Iuliu Hatieganu University of Medicine and Pharmacy, 400372 Cluj-Napoca, Romania
| | - Huseyin Ayvaz
- Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, Canakkale 17100, Turkey
| | - Mustafa Mortas
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayıs University, Samsun 55139, Turkey
| | - Anca Farcaş
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
| | - Mihaela Mihai
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
- Department of Transversal Competencies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
| | - Corina Danciu
- Department of Pharmacognosy, Victor Babes University of Medicine and Pharmacy, 2 Eftimie Murgu Sq., 300041 Timisoara, Romania
| | - Andreea Stanilă
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-748-650-764
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111
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Bartkiene E, Starkute V, Zokaityte E, Klupsaite D, Mockus E, Ruzauskas M, Bartkevics V, Borisova A, Rocha JM, Ozogul F, Liatukas Z, Ruzgas V. Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production. Front Microbiol 2022; 13:1031273. [PMID: 36569101 PMCID: PMC9773212 DOI: 10.3389/fmicb.2022.1031273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Accepted: 11/23/2022] [Indexed: 12/14/2022] Open
Abstract
Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free amino acid (FAA), gamma-aminobutyric acid (GABA), and biogenic amine (BA) contents, macro- and micro-element concentrations and fatty acid (FA) and volatile compounds (VC), were evaluated. In addition, a metagenomic analysis was performed. The lactic acid bacteria (LAB) strains used for fermentation was a significant factor in wholemeal fermentation sample pH, redness (a*) and LAB counts (p ≤ 0.05). In most of the samples, fermentation increased the FAA content in wheat wholemeal, and the highest concentration of GABA was found in DS8472-5 LUHS122 samples. Phenylethylamine (PHE) was found in all wheat wholemeal samples; however, spermidine was only detected in fermented samples and cadaverine only in DS8472-5 LUHS122. Fermented samples showed higher omega-3 and omega-6 contents and a higher number and variety of VC. Analysis of the microbial profile showed that LAB as part of the natural microbiota present in cereal grains also actively participates in fermentation processes induced by industrial bacterial cultures. Finally, all the tested LAB were suitable for DS8472-5 wheat wholemeal fermentation, and the DS8472-5 LUHS122 samples showed the lowest pH and the highest LAB viable counts (3.94, 5.80°N, and 8.92 log10 CFU/g, respectively).
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Modestas Ruzauskas
- Faculty of Veterinary Medicine, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment (BIOR), Riga, Latvia
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment (BIOR), Riga, Latvia
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Zilvinas Liatukas
- Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Lithuania
| | - Vytautas Ruzgas
- Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Lithuania
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Kanha N, Osiriphun S, Rakariyatham K, Klangpetch W, Laokuldilok T. On-package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6804-6823. [PMID: 35716018 DOI: 10.1002/jsfa.12076] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 05/12/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real-time food quality monitoring using on-package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide-based films can be developed into on-package indicator films due to their excellent film-forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on-package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide-based pH-responsive films. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Nattapong Kanha
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Sukhuntha Osiriphun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Kanyasiri Rakariyatham
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| | - Wannaporn Klangpetch
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| | - Thunnop Laokuldilok
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
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113
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The Role of Anthocyanin in Modulating Diabetic Cardiovascular Disease and Its Potential to Be Developed as a Nutraceutical. Pharmaceuticals (Basel) 2022; 15:ph15111344. [PMID: 36355516 PMCID: PMC9692260 DOI: 10.3390/ph15111344] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 12/04/2022] Open
Abstract
Cardiovascular disease (CVD) is directly linked to diabetes mellitus (DM), and its morbidity and mortality are rising at an alarming rate. Individuals with DM experience significantly worse clinical outcomes due to heart failure as a CVD consequence than non-diabetic patients. Hyperglycemia is the main culprit that triggers the activation of oxidative damage, inflammation, fibrosis, and apoptosis pathways that aggravate diabetic CVD progression. In recent years, the development of phytochemical-based nutraceutical products for diabetic treatment has risen due to their therapeutic properties. Anthocyanin, which can be found in various types of plants, has been proposed for preventing and treating various diseases, and has elicited excellent antioxidative, anti-inflammation, anti-fibrosis, and anti-apoptosis effects. In preclinical and clinical studies, plants rich in anthocyanin have been reported to attenuate diabetic CVD. Therefore, the development of anthocyanin as a nutraceutical in managing diabetic CVD is in demand. In this review, we unveil the role of anthocyanin in modulating diabetic CVD, and its potential to be developed as a nutraceutical for a therapeutic strategy in managing CVD associated with DM.
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114
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The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to analyse and compare the acidity, microbiological and colour characteristics, fatty (FA) and amino (AA) acid profiles, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations, and macro- and microelement contents in non-treated (non-fermented) and fermented wholemeal cereal flours of ‘Gaja’ (traditional wheat) and new breed lines DS8888-3-6 (waxy wheat), DS8548-7 (blue wheat) and DS8535-2 (purple wheat). Independent fermentations were undertaken with selected strains of Pediococcus acidilactici, Liquorilactobacillus uvarum and Lactiplantibacillus plantarum. The results revealed that all the wholemeal cereal flours of the analysed wheat varieties are suitable for fermentation with the selected strains because all the fermented samples showed lactic acid bacteria (LAB) viable counts higher than 8.00 log10 CFU/g and desirable low pH values. In most of the cases, fermentation increased the concentration of essential amino acids in the wholemeal cereal samples, and the LAB strain used for fermentation proved to be a significant factor in all the essential amino acid content of wholemeal wheat (p ≤ 0.0001). When comparing the non-fermented samples, the highest GABA content was found in ‘Gaja’ and waxy wheat samples (2.47 µmol/g, on average), and, in all the cases, fermentation significantly increased GABA concentration in the wholemeal cereals. On the other hand, total levels of biogenic amines in wholemeal samples ranged from 22.7 to 416 mg/kg. The wheat variety was a significant factor in all the analysed macro- and microelement contents (p ≤ 0.0001) in the wholemeal cereals. Furthermore, fermentation showed to be a significant factor in most of the FA content of the wholemeal cereal samples. Finally, fermentation can also contribute to improving the biological and functional value of wholemeal wheat flours (by increasing essential amino acids and GABA concentrations); however, safety parameters (e.g., biogenic amines) also should be taken into consideration when optimizing the most appropriate technological parameters.
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Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
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Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
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Kumari P, Raju DVS, Prasad KV, Saha S, Panwar S, Paul S, Banyal N, Bains A, Chawla P, Fogarasi M, Fogarasi S. Characterization of Anthocyanins and Their Antioxidant Activities in Indian Rose Varieties ( Rosa × hybrida) Using HPLC. Antioxidants (Basel) 2022; 11:antiox11102032. [PMID: 36290755 PMCID: PMC9598279 DOI: 10.3390/antiox11102032] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 10/10/2022] [Accepted: 10/10/2022] [Indexed: 11/21/2022] Open
Abstract
The present study was designed to explore the anthocyanin profile and antioxidant activities in Indian rose varieties (Rosa × hybrida). Among fifty varieties, Ashwini recorded the highest total phenolic content (427.59 ± 3.47 mg GAE/100 g) along with the highest FRAP (397.15 ± 0.82 µmol trolox/g) and DPPH free radical scavenging activity (93.47 ± 0.19%) on a fresh weight basis. A significant positive correlation was observed between total anthocyanin content, total phenolic content, and antioxidant activities. Four distinct clusters were formed according to total anthocyanins, total phenols, and antioxidant activities; white- and yellow-colored varieties were most distant from red ones. Principal component analysis revealed that variable total anthocyanin content contributed to the maximum variation among the fifty rose varieties studied. Highly anthocyanin-rich rose varieties were characterized by high-performance liquid chromatography coupled with a photodiode array detector (HPLC-PAD), which identified two major components of anthocyanins, i.e., cyanidin 3,5-di-O-glucoside and pelargonidin 3,5-di-O-glucoside. Cyanidin 3,5-di-O-glucoside was the predominant anthocyanin in red- and pink-colored varieties, whereas pelargonidin 3,5-di-O-glucoside was the major one in the orange variety. The maximum cyanidin 3,5-di-O-glucoside content was recorded in variety Ashwini (497.79 mg/100 g), whereas the maximum pelargonidin 3,5-di-O-glucoside content was recorded in Suryakiran (185.43 mg/100 g). It is suggested that the rose varieties with high anthocyanin content and antioxidant activity can be exploited as a potential source of nutraceuticals in the food industry.
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Affiliation(s)
- Poonam Kumari
- ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
- Division of Agrotechnology, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India
- Correspondence: (P.K.); (P.C.); (M.F.)
| | - D. V. S. Raju
- ICAR-Directorate of Floricultural Research, Pune 411005, Maharashtra, India
| | - K. V. Prasad
- ICAR-Directorate of Floricultural Research, Pune 411005, Maharashtra, India
| | - Supradip Saha
- ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Sapna Panwar
- ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Surinder Paul
- ICAR-National Bureau of Agriculturally Important Microorganisms, Kushmaur, Maunath Bhanjan 275101, Uttar Pradesh, India
- ICAR-Indian Grassland and Fodder Research Institute, Himachal Pasturelands, Palampur 176061, Himachal Pradesh, India
| | - Namita Banyal
- ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
- Correspondence: (P.K.); (P.C.); (M.F.)
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (P.K.); (P.C.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu Laurian Street, 400271 Cluj-Napoca, Romania
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Jovanović MS, Krgović N, Živković J, Stević T, Zdunić G, Bigović D, Šavikin K. Ultrasound-Assisted Natural Deep Eutectic Solvents Extraction of Bilberry Anthocyanins: Optimization, Bioactivities, and Storage Stability. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11202680. [PMID: 36297704 PMCID: PMC9609731 DOI: 10.3390/plants11202680] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 05/14/2023]
Abstract
Bilberry fruits (Vaccinium myrtillus L.) are one of the richest natural sources of anthocyanins and are widely used due to their pharmacological and nutritional properties. To ensure their maximum application potential, it is necessary to overcome the limitations of conventional extraction solvents and techniques. This study aimed to develop a green method for bilberry anthocyanin extraction using natural deep eutectic solvents (NaDES) integrated with ultrasound-assisted extraction (UAE) in order to define extraction conditions that will prevent decomposition of the anthocyanins or the loss of bioactivity. After a screening of ten different NaDES, choline chloride:sorbitol (1:1) was selected as the most effective. Furthermore, the influence analysis and optimization of the NaDES-UAE extraction conditions were carried out employing response surface methodology. The optimal conditions were found to be an extraction time of 37.63 min, a temperature of 48.38 °C, and 34.79% (w/w) water in NaDES. The extraction yields of target compounds under optimized extraction conditions were 0.27 mg/g DW of cyanidin-3-O-glucoside and 2.12 mg CGE/g DW of TAC. The obtained optimized extract showed promising radical scavenging and antimicrobial activity. A stability study with the optimized extract revealed that refrigerated storage at 4 °C in the dark provided the best anthocyanins preservation. Overall, the developed NaDES-UAE method showed promising application potential and can be considered as a high-efficiency green alternative to conventional anthocyanins extraction methods, enabling the preservation of active ingredients and the bioactivity of extracts.
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Affiliation(s)
- Miloš S. Jovanović
- Department of Pharmacy, Faculty of Medicine, University of Niš, Boulevard Dr. Zorana Đinđića 81, 18000 Niš, Serbia
| | - Nemanja Krgović
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
| | - Jelena Živković
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
- Correspondence: ; Tel.: +381-64-867-4921
| | - Tatjana Stević
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
| | - Gordana Zdunić
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
| | - Dubravka Bigović
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
| | - Katarina Šavikin
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
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Alzate-Arbelaez AF, Cortés FB, Rojano BA. Antioxidants from Hyeronima macrocarpa Berries Loaded on Nanocellulose: Thermal and Antioxidant Stability. Molecules 2022; 27:molecules27196661. [PMID: 36235198 PMCID: PMC9571521 DOI: 10.3390/molecules27196661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/04/2022] [Accepted: 10/05/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effect of different storage temperatures (35-55 °C) on the bioactive substances and antioxidant properties of Hyeronima macrocarpa berries loaded on nanocellulose. NC was extracted from banana pseudo-stems and presented an interesting surface and porosity properties. The acidified ethanol extract showed better anthocyanin extraction (1317 mg C3G eq./100 g FW) and was used for the preparation of the powdered product, which presented an intense and uniform magenta color, with CIELAB parameters of L* = 59.16, a* = 35.61, and b* = 7.08. The powder exhibited significant stability at storage temperatures of 35 and 45 °C, in which there was no significant loss of anthocyanins or a decrease in antioxidant capacity. In addition, the color was stable for up to 4 months without adding any preservative agent. The anthocyanin-rich extract of H. macrocarpa reached an estimated shelf-life of 315 days (stored at 35 °C), as a result of the impregnation process between the extract and NC, with the ability to protect the bioactives from degradation, due to NC surface properties.
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Affiliation(s)
- Andrés Felipe Alzate-Arbelaez
- Laboratorio Ciencia de los Alimentos, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Medellín, Carrera 65 # 59A-110, Medellín 050034, Colombia
| | - Farid B. Cortés
- Grupo de Fenómenos de Superficie, Michael Polanyi, Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Cra. 80 # 65-223, Medellín 050034, Colombia
| | - Benjamín A. Rojano
- Laboratorio Ciencia de los Alimentos, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Medellín, Carrera 65 # 59A-110, Medellín 050034, Colombia
- Correspondence:
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119
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Gościniak A, Bazan-Woźniak A, Pietrzak R, Cielecka-Piontek J. Pomegranate Flower Extract-The Health-Promoting Properties Optimized by Application of the Box-Behnken Design. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196616. [PMID: 36235153 PMCID: PMC9573694 DOI: 10.3390/molecules27196616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 09/30/2022] [Accepted: 10/01/2022] [Indexed: 11/22/2022]
Abstract
Herbal raw materials with antidiabetic activity can be a valuable support to therapy. An optimized extraction process allows for the best possible health-promoting effect. Box-Behnken design was employed to optimize the content of methanol used in the extraction mixture, its time, and temperature. The aim of this study was to enhance the efficiency of the pomegranate flowers extraction process in order to obtain extracts with the highest enzyme inhibition power (α-amylase and α-glucosidase), which is important for the antidiabetic effect and the highest antioxidant activity (DPPH assay). In the Box-Behnken design model, the content of pelargonidin-3,5-glucoside-anthocyanin compound that is associated with antidiabetic activity was also optimized as a variable associated with the action profile of pomegranate flower extracts. The process optimization carried out in this study provides a basis for further research using the pomegranate flower extract with the most potent desired properties, essential for supporting diabetes treatment based on pomegranate flowers.
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Affiliation(s)
- Anna Gościniak
- Department of Pharmacognosy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
| | - Aleksandra Bazan-Woźniak
- Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznan, Poland
| | - Robert Pietrzak
- Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznan, Poland
| | - Judyta Cielecka-Piontek
- Department of Pharmacognosy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
- Correspondence:
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Dadan M, Grobelna A, Kalisz S, Witrowa-Rajchert D. The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.). ULTRASONICS SONOCHEMISTRY 2022; 89:106156. [PMID: 36084570 PMCID: PMC9465023 DOI: 10.1016/j.ultsonch.2022.106156] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 08/12/2022] [Accepted: 08/31/2022] [Indexed: 06/07/2023]
Abstract
Ultrasound (US) assisted thawing of blue honeysuckle berry was utilized in order to reduce the losses of bioactive components (ascorbic acid, anthocyanins, phenolic acids, iridoids, proanthocyanins) and increase the extraction efficiency during juice processing. It was analysed whether it was more beneficial to apply US (alone or with enzymatic treatment) to the frozen state, until reaching the cryoscopic temperature or thawed state. Both the US and enzymatic treatment significantly increased the extraction efficiency, extract content, acidity and the content of iridoids and chlorogenic acid in juices, especially if the US was applied to 50 °C. It was probably due to a higher extractivity by the greater damage of the tissue and detexturation. Enzymatic treatment due to long heating contributed to a higher degradation of anthocyanins, ascorbic acid and proanthocyanidins, which are more heat-sensitive. The results of the study mainly indicated the possibility of including ultrasound-assisted thawing in the fruit processing before pressing the juices. This may replace costly enzymatic treatment.
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Affiliation(s)
- Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Anna Grobelna
- Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Stanisław Kalisz
- Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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Stability Enhancement of Anthocyanins from Blackcurrant ( Ribes Nigrum L.) Pomace through Intermolecular Copigmentation. Molecules 2022; 27:molecules27175489. [PMID: 36080257 PMCID: PMC9457548 DOI: 10.3390/molecules27175489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/23/2022] [Accepted: 08/24/2022] [Indexed: 11/17/2022] Open
Abstract
Intermolecular copigmentation denotes the interaction between colored anthocyanins and the colorless copigment, which is not bound covalently to the anthocyanin molecule. This is the first study to investigate the effect of intermolecular copigmentation on the stability of individual anthocyanins from dried blackcurrant pomace (DBP) using four pure phenolic acids as copigments (ferulic, caffeic, chlorogenic, and rosmarinic acid). Studies were performed at pH 3.0 and pH 6.0, with a copigment/anthocyanin extract molar ratio of 5:1, during storage at 20 °C. At both pH 3.0 and 6.0, rosmarinic acid showed the strongest hyperchromic and bathochromic effects (p < 0.05) on day 0. However, rosmarinic acid showed low stability during storage. At pH 3.0, chlorogenic acid and control samples were capable of maintaining very high levels of total anthocyanin stability during storage (p < 0.05). On the other hand, ferulic acid and control samples had the longest estimated half-life during storage at pH 6.0. Intermolecular copigmentation successfully increased the half-life, color retention, and antioxidant activity of the anthocyanin solution, with cyanidin-3-O-glucoside (C3G) exhibiting the highest stability at both pH values. Overall, anthocyanins from DBP, in combination with chlorogenic or ferulic acid, showed potential for use in commercial food applications.
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Anti-Inflammatory Activity of an In Vitro Digested Anthocyanin-Rich Extract on Intestinal Epithelial Cells Exposed to TNF-α. Molecules 2022; 27:molecules27175368. [PMID: 36080136 PMCID: PMC9457953 DOI: 10.3390/molecules27175368] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/09/2022] [Accepted: 08/17/2022] [Indexed: 11/26/2022] Open
Abstract
Background: The consumption of foods rich in anthocyanins (ACN) have been associated with beneficial properties in chronic inflammatory disorders such as intestinal bowel diseases (IBD). These effects were attributed not only to a direct antioxidant mechanism but also to the modulation of cell redox-dependent signaling. However, ACN bioavailability is low for their poor stability in the digestive tract, so ACN gastrointestinal digestion should be considered. Methods: To have a more realistic knowledge of the effects of ACN, we performed an in vitro simulated gastrointestinal digestion of an ACN-rich purified and standardized bilberry and blackcurrant extract (BBE), followed by an evaluation of ACN composition modification (HPLC-DAD and pH differential method) and antioxidant activity (FRAP assay). Then, we studied the effects of BBE gastrointestinal extract on Caco-2 exposed to TNF-α. Results: The results confirmed the high instability of ACN in the mild alkaline environment of the small intestine (17% recovery index). However, the digested BBE maintained part of its bioactivity. Additionally, BBE gastrointestinal extract inhibited the TNF-α-induced NF-κB pathway in Caco-2 and activated the Nrf2 pathway. Conclusions: Although ACN stability is affected by gastrointestinal digestion, the anti-inflammatory and antioxidant activity of digested extracts were confirmed; thus, the loss of ACN can probably be counterweighed by their metabolites. Then, ACN introduced by diet or food supplements could represent an approach for IBD prevention.
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Samota MK, Sharma M, Kaur K, Sarita, Yadav DK, Pandey AK, Tak Y, Rawat M, Thakur J, Rani H. Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications. Front Nutr 2022; 9:917617. [PMID: 35967791 PMCID: PMC9363841 DOI: 10.3389/fnut.2022.917617] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 06/17/2022] [Indexed: 11/13/2022] Open
Abstract
Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.
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Affiliation(s)
- Mahesh Kumar Samota
- Horticulture Crop Processing (HCP) Division, ICAR-Central Institute of Post-Harvest Engineering & Technology (CIPHET), Punjab, India
| | - Madhvi Sharma
- Post Graduate Department of Biotechnology, Khalsa College, Amritsar, Punjab, India
| | - Kulwinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sarita
- College of Agriculture, Agriculture University, Jodhpur, Rajasthan, India
| | - Dinesh Kumar Yadav
- Division of Environmental Soil Science, ICAR-Indian Institute of Soil Science (IISS), Bhopal, MP, India
| | - Abhay K Pandey
- Department of Mycology and Microbiology, Tea Research Association-North Bengal Regional R & D Center, Nagrakata, West Bengal, India
| | - Yamini Tak
- Agricultural Research Station (ARS), Agriculture University, Kota, Rajasthan, India
| | - Mandeep Rawat
- Department of Horticulture, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Julie Thakur
- Department of Botany, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | - Heena Rani
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
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Abstract
The article examines the opportunity to use extracts and Aronia melanocarpa (Michx.) Elliot fruit powders in the production of sugar confectionery for the substitution of synthetic dyes. In the technology of manufacturing confectionery masses, synthetic dyes are used that can cause various allergic reactions, as well as hyperactivity syndrome and lack of concentration in children. The composition of hydroalcoholic extracts was analyzed, and the metabolites of polyphenols, individual anthocyanins and organic acids were quantified. Antioxidant capacity and CIELab chromatic parameters were tested. The technology for manufacturing confectionary masses with extract and powder of aronia was developed. The sensory profile, physicochemical and microbiological quality parameters, antioxidant activity and color characteristics of the confectionary masses with the extract and powder of aronia addition were determined on the 1st and 50th day from the production date. The evolution of DPPH antioxidant activity of confectionery masses during storage was measured in vitro, in the conditions of gastric digestion. The results showed that Aronia melanocarpa (Michx.) Elliot extract is rich in polyphenols, flavonoids and tannins, the main organic acids being represented by malic, citric, acetic and ascorbic acid. During the 50th storage day, the antioxidant activity was higher in confectionery masses containing aronia compared to the control. The sensory and microbiological testing of confectionary masses demonstrated that the combination of extract and aronia powder ensures the optimal shelf life and organoleptic scores. It was demonstrated that during the storage of confectionery masses with aronia, the physicochemical indicators of quality were in accordance with the regulated admissible values. Positive effects of aronia were observed on confectionery masses’ color saturation. These results underline the opportunity to use aronia extract and/or powder in confectionery industry to replace synthetic dyes and obtain products with enhanced functionality.
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Martins LMOS, Wang X, Silva GTM, Junqueira HC, Fornaciari B, Lopes LF, Silva CP, Zhou P, Cavalcante VF, Baptista MS, Quina FH. Red Wine Inspired Chromophores as Photodynamic Therapy Sensitizers. Photochem Photobiol 2022; 99:732-741. [PMID: 35944220 DOI: 10.1111/php.13682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Accepted: 07/25/2022] [Indexed: 11/30/2022]
Abstract
Hydroxypyranoflavylium (HPF) cations are synthetic analogs possessing the same basic chromophore as the pyranoanthocyanins that form during the maturation of red wine. HPF cations absorb strongly in the visible spectral region, and most are fluorescent, triplet-sensitize singlet oxygen formation in solution and are strong photooxidants, properties that are desirable in a sensitizer for photodynamic therapy (PDT). The results of this study demonstrate that several simple HPF dyes can indeed function as PDT sensitizers. Of the eight HPF cations investigated in this work, four were phototoxic to a human cervical adenocarcinoma cell line (HeLa) at the 1-10 μmol dm-3 level, while only one of the eight compounds showed noticeable cytotoxicity in the dark. Neither a Type I nor a Type II mechanism can adequately rationalize the differences in phototoxicity of the compounds. Colocalization experiments with the most phototoxic compound demonstrated the affinity of the dye for both the mitochondria and lysosomes of HeLa cells. The fact that relatively modest structural differences, e.g., the exchange of an electron-donating substituent for an electron-withdrawing substituent, can cause profound differences in the phototoxicity, together with the relatively facile synthesis of substituted HPF cations, makes them interesting candidates for further evaluation as PDT sensitizers.
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Affiliation(s)
- Lucas M. O. S. Martins
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Xuhui Wang
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
- School of Pharmaceutical Science and Technology Tianjin University Tianjin China
- National University of Singapore
| | - Gustavo T. M. Silva
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Helena C. Junqueira
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Bárbara Fornaciari
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Lohanna F. Lopes
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Cassio P. Silva
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Peng Zhou
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
- School of Pharmaceutical Science and Technology Tianjin University Tianjin China
- Tsinghua University Beijing China
| | - Victor F. Cavalcante
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Mauricio S. Baptista
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Frank H. Quina
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
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126
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Influence of Sweeteners (Sucrose, Sucralose, and Stevia) on Bioactive Compounds in a Model System Study for Citrus–Maqui Beverages. Foods 2022; 11:foods11152266. [PMID: 35954034 PMCID: PMC9368535 DOI: 10.3390/foods11152266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 11/16/2022] Open
Abstract
Recently, new formulations of beverages with low sugar and high bioactive compound contents are being demanded because of their association with metabolic health. However, the sweeteners’ influences on the bioactive compounds remain underexplored. In this sense, this work aims to evaluate the interactions between different bioactive compounds such as flavonoids, vitamin C, and sweeteners (sucrose, stevia, and sucralose) in a functional citrus–maqui beverage. For this purpose, the phytochemical behavior was studied, in model system solutions, during one-month storage at 4 °C. The results obtained corroborated previous descriptions of the interactions between these compounds. However, when studying the bioactives in the model solutions, the loss of flavanones in the citrus solution increased up to 29%, while anthocyanin losses decreased to 27%. The vitamin C losses ranged from 100% (beverage) to 46% (ascorbic acid solution). Regardless, an influence of the sweeteners was observed. Sucrose reduced the anthocyanin and flavanone losses in both model solutions and the beverage, while sucralose increased flavanone loss. Finally, all sweeteners increased vitamin C degradation (up to 75%) when compared to the model solution. In conclusion, sweeteners added to beverages should be taken into account, depending on the bioactive compounds that should be preserved during storage.
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Camuenho A, Seco A, Parola AJ, Basílio N, Pina F. Intermolecular Copigmentation of Malvidin-3- O-glucoside with Caffeine in Water: The Effect of the Copigment on the pH-Dependent Reversible and Irreversible Processes. ACS OMEGA 2022; 7:25502-25509. [PMID: 35910157 PMCID: PMC9330165 DOI: 10.1021/acsomega.2c02571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Intermolecular copigmentation of malvidin-3-O-glucoside with caffeine was studied using a holistic procedure that includes the extension to basic pH values. In moderately basic solutions (7.5 < pH < 9.5) and independently of the copigment presence, there is a pH region where degradation of the quinoidal base and anionic quinoidal bases is faster than hydration and OH- nucleophilic addition, preventing the system from reaching the equilibrium. Intermolecular copigmentation with caffeine reduces significantly the degradation rate of quinoidal bases. In a more basic medium, the equilibrium is reached and degradation occurs from the anionic chalcones. In this case, the addition of caffeine also reduces the degradation rate in the interval 10 < pH < 11.5.
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128
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Development of highly stable color indicator films based on κ-carrageenan, silver nanoparticle and red grape skin anthocyanin for marine fish freshness assessment. Int J Biol Macromol 2022; 216:655-669. [PMID: 35798081 DOI: 10.1016/j.ijbiomac.2022.06.206] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/29/2022] [Accepted: 06/30/2022] [Indexed: 01/11/2023]
Abstract
Color indicator films for fish freshness were fabricated by incorporating κ-carrageenan (CAR) polymer with red grape skin extract (GSE) as a pH-sensing agent and silver nanoparticles (AgNPs) as an antimicrobial agent. Anthocyanins in GSE exhibited distinguished pH responsive color changes. GSE and AgNPs were well compatible with CAR with intramolecular interactions, approved by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis, thermo-gravimetric analysis (TGA) and differential scanning calorimetry (DSC). GSE-containing films displayed distinguished color changes in response to pH variations and volatile ammonia. Enhanced UV blocking ability and strong antioxidant activity were revealed for GSE included films without sacrificing the physico-chemical properties of the CAR film. Films containing AgNPs showed improved mechanical strength and strong antimicrobial ability against both Escherichia coli and Staphylococcus aureus. The CAR/AgNPs/GSE film displayed a distinctive color change corresponding to changes in the total volatile basic nitrogen (TVB-N) of fish during storage. In addition, the CAR/AgNPs/GSE film showed excellent color stability to consecutive UV exposure and its storage time at 25 °C is expected to be at least 240 days, which indicates that it has high potential as an intelligent food freshness indicator film.
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129
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Nistor M, Pop R, Daescu A, Pintea A, Socaciu C, Rugina D. Anthocyanins as Key Phytochemicals Acting for the Prevention of Metabolic Diseases: An Overview. Molecules 2022; 27:molecules27134254. [PMID: 35807504 PMCID: PMC9268666 DOI: 10.3390/molecules27134254] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/23/2022] [Accepted: 06/28/2022] [Indexed: 02/01/2023] Open
Abstract
Anthocyanins are water-soluble pigments present in fruits and vegetables, which render them an extensive range of colors. They have a wide distribution in the human diet, are innocuous, and, based on numerous studies, have supposed preventive and therapeutical benefits against chronic affections such as inflammatory, neurological, cardiovascular, digestive disorders, diabetes, and cancer, mostly due to their antioxidant action. Despite their great potential as pharmaceutical applications, they have a rather limited use because of their rather low stability to environmental variations. Their absorption was noticed to occur best in the stomach and small intestine, but the pH fluctuation of the digestive system impacts their rapid degradation. Urine excretion and tissue distribution also occur at low rates. The aim of this review is to highlight the chemical characteristics of anthocyanins and emphasize their weaknesses regarding bioavailability. It also targets to deliver an update on the recent advances in the involvement of anthocyanins in different pathologies with a focus on in vivo, in vitro, animal, and human clinical trials.
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Affiliation(s)
- Madalina Nistor
- Department of Agricultural Egineering Sciences, University of Agricultural Sciences and Veterinary Medicine, Manastur Street 3-5, 400372 Cluj-Napoca, Romania; (M.N.); (R.P.); (A.D.); (C.S.)
| | - Roxana Pop
- Department of Agricultural Egineering Sciences, University of Agricultural Sciences and Veterinary Medicine, Manastur Street 3-5, 400372 Cluj-Napoca, Romania; (M.N.); (R.P.); (A.D.); (C.S.)
| | - Adela Daescu
- Department of Agricultural Egineering Sciences, University of Agricultural Sciences and Veterinary Medicine, Manastur Street 3-5, 400372 Cluj-Napoca, Romania; (M.N.); (R.P.); (A.D.); (C.S.)
| | - Adela Pintea
- Department of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Manastur Street 3-5, 400372 Cluj-Napoca, Romania;
| | - Carmen Socaciu
- Department of Agricultural Egineering Sciences, University of Agricultural Sciences and Veterinary Medicine, Manastur Street 3-5, 400372 Cluj-Napoca, Romania; (M.N.); (R.P.); (A.D.); (C.S.)
| | - Dumitrita Rugina
- Department of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Manastur Street 3-5, 400372 Cluj-Napoca, Romania;
- Correspondence:
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130
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Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis. Antioxidants (Basel) 2022; 11:antiox11071256. [PMID: 35883747 PMCID: PMC9311774 DOI: 10.3390/antiox11071256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 02/05/2023] Open
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131
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Indonesian Cinnamon (Cinnamomum burmannii): Extraction, Flavonoid Content, Antioxidant Activity, and Stability in the Presence of Ascorbic Acid. COSMETICS 2022. [DOI: 10.3390/cosmetics9030057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Cinnamon (Cinnamomum burmannii) is a potential source used in cosmetics to prevent skin aging due to its flavonoids and antioxidant properties. This research aims to determine the best solvent for extracting flavonoids, to conduct a large-scale isolation of flavonoids, and to evaluate the effect of ascorbic acid and temperature on the extract’s stability for 16 weeks. Various solvents for small-scale extraction were screened based on the polarity index, and one of the best for use in large-scale maceration was selected based on the AlCl3 colorimetric flavonoid content and DPPH antioxidant activity. The stability test was performed by treating cinnamon with and without ascorbic acid at selected temperatures. This test measured physical stability, evaluated flavonoid content and antioxidant activity, and analyzed volatile and non-volatile compounds using GC-MS and LC-MS. The most excellent solvent to extract flavonoids was ethanol due to its high yield (21.50%), flavonoid content (0.01749 ± 8.0 × 10−5 mg QE/g extract), and antioxidant activity (IC50 0.0162 + 7.5 × 10−4 mg/mL). The ascorbic acid addition at both temperatures affected the stability of the pH and chemical constituents. The vast majority of the extract’s flavonoid content and antioxidant activity continued to increase until the end of the observation week. This study revealed that ethanol was the best extraction solvent, and ascorbic acid can be recommended as a stabilizer of cinnamon extract for use in cosmetics for further application.
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132
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Tihăuan BM, Axinie (Bucos) M, Marinaș IC, Avram I, Nicoară AC, Grădișteanu-Pîrcălăbioru G, Dolete G, Ivanof AM, Onisei T, Cășărică A, Pîrvu L. Evaluation of the Putative Duplicity Effect of Novel Nutraceuticals Using Physico-Chemical and Biological In Vitro Models. Foods 2022; 11:foods11111636. [PMID: 35681386 PMCID: PMC9180833 DOI: 10.3390/foods11111636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/28/2022] [Accepted: 05/30/2022] [Indexed: 12/12/2022] Open
Abstract
Nutraceuticals are experiencing a high-rise use nowadays, which is incomparable to a few years ago, due to a shift in consumers’ peculiarity tendencies regarding the selection of alternatives to Western medicine, potential immunity boosters, or gut-health promoters. Nutraceuticals’ compositions and actual effects should be proportional to their sought-after status, as they are perceived to be the middle ground between pharma rigor and naturally occurring actives. Therefore, the health benefits via nutrition, safe use, and reduction of potential harm should be the main focus for manufacturers. In this light, this study assess the nutritional profile (proteins, fats, fibers, caloric value, minerals) of a novel formulated nutraceutical, its physico-chemical properties, FTIR spectra, antioxidant activity, anthocyanins content, and potential hazards (heavy metals and microbiological contaminants), as well as its cytotoxicity, adherence, and invasion of bacteria on HT-29 cells, as well as its evaluation of beneficial effect, potential prebiotic value, and duplicity effect on gut microbiota in correlation with Regulation (EC) No 1924/2006. The results obtained indicate the growth stimulation of Lb. rhamnosus and the inhibitory effects of E.coli, Ent. Faecalis and Lc. lactis. The interaction between active compounds suggested a modulator effect of the intestinal microbiota by reducing the number of bacteria that adhere to epithelial cells or by inhibiting their growth.
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Affiliation(s)
- Bianca-Maria Tihăuan
- Life, Environmental and Earth Sciences Division, Research Institute of the University of Bucharest, 050096 Bucharest, Romania; (B.-M.T.); (I.-C.M.); (G.G.-P.); (A.-M.I.)
- Research & Development for Advanced Biotechnologies and Medical Devices, SC Sanimed International Impex SRL, 087040 Călugăreni, Romania
| | - Mădălina Axinie (Bucos)
- Research & Development for Advanced Biotechnologies and Medical Devices, SC Sanimed International Impex SRL, 087040 Călugăreni, Romania
- Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 011061 Bucharest, Romania;
- Correspondence:
| | - Ioana-Cristina Marinaș
- Life, Environmental and Earth Sciences Division, Research Institute of the University of Bucharest, 050096 Bucharest, Romania; (B.-M.T.); (I.-C.M.); (G.G.-P.); (A.-M.I.)
- Research & Development for Advanced Biotechnologies and Medical Devices, SC Sanimed International Impex SRL, 087040 Călugăreni, Romania
| | - Ionela Avram
- Department of Genetics, Faculty of Biology, University of Bucharest, 030018 Bucharest, Romania;
| | - Anca-Cecilia Nicoară
- Faculty of Pharmacy, University of Medicine and Pharmacy “Carol Davila”, 020021 Bucharest, Romania;
| | - Grațiela Grădișteanu-Pîrcălăbioru
- Life, Environmental and Earth Sciences Division, Research Institute of the University of Bucharest, 050096 Bucharest, Romania; (B.-M.T.); (I.-C.M.); (G.G.-P.); (A.-M.I.)
- Research & Development for Advanced Biotechnologies and Medical Devices, SC Sanimed International Impex SRL, 087040 Călugăreni, Romania
- Academy of Romanian Scientists, 010071 Bucharest, Romania
| | - Georgiana Dolete
- Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 011061 Bucharest, Romania;
- National Research Center for Food Safety, University Politehnica of Bucharest, 060042 Bucharest, Romania
| | - Ana-Maria Ivanof
- Life, Environmental and Earth Sciences Division, Research Institute of the University of Bucharest, 050096 Bucharest, Romania; (B.-M.T.); (I.-C.M.); (G.G.-P.); (A.-M.I.)
- Research & Development for Advanced Biotechnologies and Medical Devices, SC Sanimed International Impex SRL, 087040 Călugăreni, Romania
| | - Tatiana Onisei
- National Institute of Research & Development for Food Bioresources—IBA Bucharest, 020323 Bucharest, Romania;
| | - Angela Cășărică
- National Institute for Chemical-Pharmaceutical Research and Development, 031282 Bucharest, Romania; (A.C.); (L.P.)
| | - Lucia Pîrvu
- National Institute for Chemical-Pharmaceutical Research and Development, 031282 Bucharest, Romania; (A.C.); (L.P.)
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133
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Zhu Y, Lv J, Gu Y, He Y, Chen J, Ye X, Zhou Z. Mixed fermentation of Chinese bayberry pomace using yeast, lactic acid bacteria and acetic acid bacteria: Effects on color, phenolics and antioxidant ingredients. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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134
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Drețcanu G, Știrbu I, Leoplold N, Cruceriu D, Danciu C, Stănilă A, Fărcaș A, Borda IM, Iuhas C, Diaconeasa Z. Chemical Structure, Sources and Role of Bioactive Flavonoids in Cancer Prevention: A Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11091117. [PMID: 35567117 PMCID: PMC9101215 DOI: 10.3390/plants11091117] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/10/2022] [Accepted: 04/18/2022] [Indexed: 05/12/2023]
Abstract
There has been a major shift in the collective mindset around the world in recent decades, both in terms of food and in terms of the treatment of chronic diseases. Increasing numbers of people are choosing to prevent rather than treat, which is why many consumers are choosing plant-based diets, mainly due to their bioactive compounds. A significant case of bioactive compound is flavonoids-a wide subclass of an even wider class of phytochemicals: polyphenols. Flavonoids are a broad topic of study for researchers due to their potential in the prevention and treatment of a broad range of cancers. The aim of this review is to inform/update the reader on the diversity, accessibility and importance of flavonoids as biomolecules that are essential for optimal health, focusing on the potential of these compounds in the prevention of various types of cancer. Along with conventional sources, this review presents some of the possible methods for obtaining significant amounts of flavonoids based on a slightly different approach, genetic manipulation.
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Affiliation(s)
- Georgiana Drețcanu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania; (G.D.); (A.S.); (A.F.); (Z.D.)
| | - Ioana Știrbu
- Faculty of Physics, Babes-Bolyai University, Kogalniceanu 1, 400084 Cluj-Napoca, Romania; (I.Ș.); (N.L.)
| | - Nicolae Leoplold
- Faculty of Physics, Babes-Bolyai University, Kogalniceanu 1, 400084 Cluj-Napoca, Romania; (I.Ș.); (N.L.)
| | - Daniel Cruceriu
- Department of Molecular Biology and Biotechnology, Babes-Bolyai University, 5-7 Clinicilor Street, 400006 Cluj-Napoca, Romania;
- Department of Genetics, Genomics and Experimental Pathology, The Oncology Institute “Prof. Dr. Ion Chiricuta”, 34-36 Republicii Street, 400015 Cluj-Napoca, Romania
| | - Corina Danciu
- Department of Pharmacognosy, Victor Babes University of Medicine and Pharmacy, 2 Eftimie Murgu Sq., 300041 Timisoara, Romania;
| | - Andreea Stănilă
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania; (G.D.); (A.S.); (A.F.); (Z.D.)
| | - Anca Fărcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania; (G.D.); (A.S.); (A.F.); (Z.D.)
| | - Ileana Monica Borda
- Sixth Department of Medical Specialties, Medical Rehabilitation, Iuliu Hațieganu University of Medicine and Pharmacy, 400012 Cluj-Napoca, Romania;
| | - Cristian Iuhas
- Faculty of Medicine, Iuliu Hatieganu University of Medicine and Pharmacy, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-264-596893
| | - Zorița Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania; (G.D.); (A.S.); (A.F.); (Z.D.)
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135
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Study of Antioxidant Activity of Garden Blackberries (Rubus fruticosus L.) Extracts Obtained with Different Extraction Solvents. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12084004] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Blackberries are rich in antioxidants due to their high polyphenol and vitamin content, making them an excellent source of health protection. It is well known that good quality juices and fruit extracts can be obtained only from high quality fruits. The aim of this research is to characterize the antioxidant properties of garden blackberries fruits grown in Turia (Romania). Extracts were made from blackberry fruits with four different solvents, and the antioxidant capacity was studied by applying DPPH and FRAP assay. The total phenolic content (with Folin–Ciocâlteu reagent), total anthocyanin content (with the pH differential method), and total flavonoid content (with aluminum chloride colorimetric method) were also measured. The quercetin and gallic acid content were also determined by HPLC-DAD. As the best results were obtained with 90% v/v acidified acetonitrile, the Hansen parameters analysis was performed for the acetonitrile-water solvent mixture as a solvent and cyanidin-3-O-glucoside as a solute.
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136
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Benucci I, Lombardelli C, Mazzocchi C, Esti M. Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review. Compr Rev Food Sci Food Saf 2022; 21:2715-2737. [DOI: 10.1111/1541-4337.12951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/24/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Claudio Lombardelli
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Caterina Mazzocchi
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
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137
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Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins. Foods 2022; 11:foods11060796. [PMID: 35327219 PMCID: PMC8948880 DOI: 10.3390/foods11060796] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 02/26/2022] [Accepted: 03/01/2022] [Indexed: 02/04/2023] Open
Abstract
Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been criticized due to its potential contribution to carcinogenic N-nitroso-compound formation. The present work aimed to evaluate the effect of eliminating nitrite from the manufacturing of cured loins made with wine- and water-based marinades on the color evaluation of consumers and on the behavior of Clostridium sporogenes, Listeria monocytogenes, and Salmonella. The use of nitrite in processing cured loins resulted in a color considered adequate by more than 50% of the consumers. When nitrite was not used, the color was described mainly as weak. The hedonic evaluation of cured loins did not reflect the color evaluation. The samples with a weak and an adequate color had similar hedonic evaluations. The present work did not allow us to infer the potential interest in injecting S. xylosus into meat to prepare cured loins. The use of nitrite did not affect the survival of Cl. sporogenes, L. monocytogenes, or Salmonella. The reduction in the aw was the primary determinant influencing pathogen survival. The production of nitrite-free cured loins seems possible once the control of pathogens can be achieved. However, the product will have a weaker color. Consumers appreciate sensory aspects other than color, which, combined with the positive impact of the “additive-free” claim, can support the possibility of producing cured loins without nitrite.
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138
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Tena N, Asuero AG. Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application. Antioxidants (Basel) 2022; 11:antiox11020286. [PMID: 35204169 PMCID: PMC8868086 DOI: 10.3390/antiox11020286] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 01/27/2022] [Accepted: 01/27/2022] [Indexed: 01/24/2023] Open
Abstract
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications.
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139
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Catalkaya G, Guldiken B, Capanoglu E. Encapsulation of anthocyanin-rich extract from black chokeberry ( Aronia melanocarpa) pomace by spray drying using different coating materials. Food Funct 2022; 13:11579-11591. [DOI: 10.1039/d2fo02569h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to encapsulate the anthocyanin-rich extract from black chokeberry pomace by using maltodextrin with different DE values as the base coating material and its blends with gum Arabic, xanthan gum or whey protein isolate.
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Affiliation(s)
- Gizem Catalkaya
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
| | - Burcu Guldiken
- Botaneco Inc., 2985 23rd Avenue NE, Calgary, AB, T1Y 7L3, Canada
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
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Li H, Du Y, Zhang J, Feng H, Liu J, Yang G, Zhu Y. Unraveling the Mechanism of Purple Leaf Formation in Brassica napus by Integrated Metabolome and Transcriptome Analyses. FRONTIERS IN PLANT SCIENCE 2022; 13:945553. [PMID: 35903234 PMCID: PMC9315442 DOI: 10.3389/fpls.2022.945553] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Accepted: 06/13/2022] [Indexed: 05/12/2023]
Abstract
Brassica napus as both oilseed and vegetable, is widely cultivated in China. The purple leaf of B. napus is rich in anthocyanins and can provide valuable nutrients. Although several high-anthocyanin cultivars have been reported, the molecular mechanism underlying anthocyanin biosynthesis in B. napus remains lesser-known. Therefore, in this study, we conducted integrative metabolome and transcriptome analyses in three B. napus cultivars with different leaf colors. Overall, 39 flavonoids were identified (including 35 anthocyanins), and 22 anthocyanins were differentially accumulated in the leaves, contributing to the different leaf colors. Cyanidin-3,5,3'-O-triglucoside was confirmed as the main contributor of the purple leaf phenotype. Meanwhile, other anthocyanins may play important roles in deepening the color of B. napus leaves. A total of 5,069 differentially expressed genes (DEGs) and 32 overlapping DEGs were identified by RNA-sequencing; hence, the correlation between anthocyanin content and DEG expression levels was explored. Two structural genes (DFR and ANS), three GSTs (homologous to TT19), and 68 differentially expressed transcription factors (TFs), especially MYB-related TFs and WRKY44, were identified in three B. napus varieties characterized by different leaf color, thereby indicating that these genes may contribute to anthocyanin biosynthesis, transport, or accumulation in B. napus leaves. The findings of study provide important insights that may contribute to gaining a better understanding of the transcriptional regulation of anthocyanin metabolism in B. napus.
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