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Molino S, Pilar Francino M, Ángel Rufián Henares J. Why is it important to understand the nature and chemistry of tannins to exploit their potential as nutraceuticals? Food Res Int 2023; 173:113329. [PMID: 37803691 DOI: 10.1016/j.foodres.2023.113329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 10/08/2023]
Abstract
Tannins comprise a large group of polyphenols that can differ widely in chemical composition and molecular weight. The use of tannins dates back to antiquity, but it is only in recent years that their potential use as nutraceuticals associated with the human diet is beginning to be exploited. Although the biological effects of these phytocomplexes have been studied for many years, there are still several open questions regarding their chemistry and biotransformation. The vastness of the molecules that make up the class of tannins has made their characterisation, as well as their nomenclature and classification, a daunting task. This review has been written with the aim of bringing order to the chemistry of tannins by including aspects that are sometimes still overlooked or should be updated with new research in order to understand the potential of these phytocomplexes as active ingredients or technological components for nutraceutical products. Future trends in tannin research should address many questions that are still open, such as determining the exact biosynthetic pathways of all classes of tannins, the actual biological effects determined by the interaction of tannins with other molecules, their metabolization, and the best extraction methods, but with a view to market requirements.
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Affiliation(s)
- Silvia Molino
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Silvateam Spa, R&D Unit, San Michele Mondovì, Italy
| | - M Pilar Francino
- Area de Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública), València, Spain; CIBER en Epidemiología y Salud Pública, Madrid 28029, Spain.
| | - José Ángel Rufián Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.Granada, Granada, Spain.
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Tagliapietra BL, Clerici MTPS. Brown algae and their multiple applications as functional ingredient in food production. Food Res Int 2023; 167:112655. [PMID: 37087243 DOI: 10.1016/j.foodres.2023.112655] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 02/20/2023] [Accepted: 02/25/2023] [Indexed: 03/09/2023]
Abstract
Brown algae are considered one of the resources that can contribute to transforming our global food system by promoting healthier diets and reducing environmental impact. In this sense, this review article aims to provide up-to-date information on the nutritional and functional improvement of brown algae when they are applied to different food matrices. Brown algae present sulfated polysaccharides (alginates, fucoidans, and laminarins), proteins, minerals, vitamins, dietary fibers, fatty acids, pigments, and bioactive compounds that can positively contribute to the development of highly nutritious food products, as well as used reformulate products already existing, to remove, reduce, increase, add and/or replace different components and obtain products that confer health-promoting properties. This review demonstrates that there is a tendency to use seaweed for the production of functional foods and that the number of commercially produced products from seaweed is increasing, that is, seaweed is a sector whose global market is expanding.
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Affiliation(s)
- Bruna Lago Tagliapietra
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870 Campinas, São Paulo, Brazil.
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870 Campinas, São Paulo, Brazil.
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Zhang SS, Duan JY, Zhang TT, Lv M, Gao XG. Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products. Front Nutr 2023; 10:1129514. [PMID: 36908900 PMCID: PMC9996004 DOI: 10.3389/fnut.2023.1129514] [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: 12/22/2022] [Accepted: 02/06/2023] [Indexed: 02/25/2023] Open
Abstract
Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, chemical action force, and microstructure of myofibrillar proteins (MP) gel were investigated. The application of composite dietary fiber significantly (P < 0.05) improved the gel strength, water holding capacity and storage modulus (G') of MP gel. Fourier transform infrared spectrum analysis shows that the addition of compound dietary fiber can make the gel structure more stable. The effect of dietary fiber complex on the chemical action of MP gel was further studied, and it was found that hydrophobic interaction and disulfide bond could promote the formation of compound gel. By comparing the microstructure of the MP gel with and without dietary fiber, the results showed that the MP gel with compound dietary fiber had smaller pores and stronger structure. Therefore, the rice hull dietary fiber, the soybean hull dietary fiber and the inulin are compounded and added into the low-fat recombinant meat product in a proper proportion, so that the quality characteristics and the nutritional value of the low-fat recombinant meat product can be effectively improved, the rice hull dietary fiber has the potential of being used as a fat substitute, and a theoretical basis is provided for the development of the functional meat product.
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Affiliation(s)
- Song-Shan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jun-Ya Duan
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
| | - Teng-Teng Zhang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
| | - Meng Lv
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
| | - Xiao-Guang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
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Zhao W, Subbiah V, Xie C, Yang Z, Shi L, Barrow C, Dunshea F, Suleria HAR. Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Wanrong Zhao
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Vigasini Subbiah
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
| | - Cundong Xie
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Zihong Yang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Linghong Shi
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Colin Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
| | - Frank Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
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Chen X, Chen K, Zhang L, Liang L, Xu X. Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2089681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Kaiwen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lingying Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
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Kumar LRG, Paul PT, Anas KK, Tejpal CS, Chatterjee NS, Anupama TK, Mathew S, Ravishankar CN. Phlorotannins-bioactivity and extraction perspectives. JOURNAL OF APPLIED PHYCOLOGY 2022; 34:2173-2185. [PMID: 35601997 PMCID: PMC9112266 DOI: 10.1007/s10811-022-02749-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 04/05/2022] [Accepted: 04/05/2022] [Indexed: 05/09/2023]
Abstract
Phlorotannins, a seaweed based class of polyphenolic compounds, have proven to possess potential bioactivities such as antioxidant, antimicrobial, anti-allergic, anti-diabetic, anti-inflammatory, anti-cancerous, neuroprotection etc. These bioactivities have further increased demand globally and sustainable techniques such as supercritical fluid extraction, microwave assisted extraction, enzyme assisted extraction, extraction using deep eutectic solvents etc. are being explored currently for production of phlorotannin-rich extracts. In spite of such well documented bioactivities, very few phlorotannin-based nutraceuticals are available commercially which highlights the significance of generating consumer awareness about their physiological benefits. However, for industry level commercialization accurate quantification of phlorotannins with respect to the different classes is vital requiring sophisticated analytical techniques such as mass spectrometry, 1H-NMR spectroscopy etc. owing to the wide structural diversity. This review summarizes the extraction and bioactivities of phlorotannins based on the findings of in vivo and in vitro studies.
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Affiliation(s)
- Lekshmi R. G. Kumar
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - Preethy Treesa Paul
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - K. K. Anas
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - C. S. Tejpal
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - N. S. Chatterjee
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - T. K. Anupama
- ICAR-Central Institute of Fisheries Technology (CIFT), Veraval Research Centre, Veraval, India
| | - Suseela Mathew
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - C. N. Ravishankar
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
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Shannon E, Conlon M, Hayes M. Seaweed Components as Potential Modulators of the Gut Microbiota. Mar Drugs 2021; 19:358. [PMID: 34201794 PMCID: PMC8303941 DOI: 10.3390/md19070358] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/20/2021] [Accepted: 06/20/2021] [Indexed: 12/11/2022] Open
Abstract
Macroalgae, or seaweeds, are a rich source of components which may exert beneficial effects on the mammalian gut microbiota through the enhancement of bacterial diversity and abundance. An imbalance of gut bacteria has been linked to the development of disorders such as inflammatory bowel disease, immunodeficiency, hypertension, type-2-diabetes, obesity, and cancer. This review outlines current knowledge from in vitro and in vivo studies concerning the potential therapeutic application of seaweed-derived polysaccharides, polyphenols and peptides to modulate the gut microbiota through diet. Polysaccharides such as fucoidan, laminarin, alginate, ulvan and porphyran are unique to seaweeds. Several studies have shown their potential to act as prebiotics and to positively modulate the gut microbiota. Prebiotics enhance bacterial populations and often their production of short chain fatty acids, which are the energy source for gastrointestinal epithelial cells, provide protection against pathogens, influence immunomodulation, and induce apoptosis of colon cancer cells. The oral bioaccessibility and bioavailability of seaweed components is also discussed, including the advantages and limitations of static and dynamic in vitro gastrointestinal models versus ex vivo and in vivo methods. Seaweed bioactives show potential for use in prevention and, in some instances, treatment of human disease. However, it is also necessary to confirm these potential, therapeutic effects in large-scale clinical trials. Where possible, we have cited information concerning these trials.
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Affiliation(s)
- Emer Shannon
- Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
- CSIRO Health and Biosecurity, Kintore Avenue, Adelaide, SA 5000, Australia;
| | - Michael Conlon
- CSIRO Health and Biosecurity, Kintore Avenue, Adelaide, SA 5000, Australia;
| | - Maria Hayes
- Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
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