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Day F, O’Sullivan J, Pook C. 4-Ethylphenol-fluxes, metabolism and excretion of a gut microbiome derived neuromodulator implicated in autism. Front Mol Biosci 2023; 10:1267754. [PMID: 37900921 PMCID: PMC10602680 DOI: 10.3389/fmolb.2023.1267754] [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: 07/28/2023] [Accepted: 09/26/2023] [Indexed: 10/31/2023] Open
Abstract
Gut-microbiome-derived metabolites, such as 4-Ethylphenol [4EP], have been shown to modulate neurological health and function. Although the source of such metabolites is becoming better understood, knowledge gaps remain as to the mechanisms by which they enter host circulation, how they are transported in the body, how they are metabolised and excreted, and the way they exert their effects. High blood concentrations of host-modified 4EP, 4-ethylphenol sulfate [4EPS], are associated with an anxiety phenotype in autistic individuals. We have reviewed the existing literature and discuss mechanisms that are proposed to contribute influx from the gut microbiome, metabolism, and excretion of 4EP. We note that increased intestinal permeability is common in autistic individuals, potentially explaining increased flux of 4EP and/or 4EPS across the gut epithelium and the Blood Brain Barrier [BBB]. Similarly, kidney dysfunction, another complication observed in autistic individuals, impacts clearance of 4EP and its derivatives from circulation. Evidence indicates that accumulation of 4EPS in the brain of mice affects connectivity between subregions, particularly those linked to anxiety. However, we found no data on the presence or quantity of 4EP and/or 4EPS in human brains, irrespective of neurological status, likely due to challenges sampling this organ. We argue that the penetrative ability of 4EP is dependent on its form at the BBB and its physicochemical similarity to endogenous metabolites with dedicated active transport mechanisms across the BBB. We conclude that future research should focus on physical (e.g., ingestion of sorbents) or metabolic mechanisms (e.g., conversion to 4EP-glucuronide) that are capable of being used as interventions to reduce the flux of 4EP from the gut into the body, increase the efflux of 4EP and/or 4EPS from the brain, or increase excretion from the kidneys as a means of addressing the neurological impacts of 4EP.
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Affiliation(s)
- Francesca Day
- Liggins Institute, Waipapa Taumata Rau—The University of Auckland, Auckland, New Zealand
| | - Justin O’Sullivan
- Liggins Institute, Waipapa Taumata Rau—The University of Auckland, Auckland, New Zealand
- The Maurice Wilkins Centre, The University of Auckland, Auckland, New Zealand
- MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, United Kingdom
- Australian Parkinson’s Mission, Garvan Institute of Medical Research, Sydney, NSW, Australia
- A*STAR Singapore Institute for Clinical Sciences, Singapore, Singapore
| | - Chris Pook
- Liggins Institute, Waipapa Taumata Rau—The University of Auckland, Auckland, New Zealand
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2
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Caballero-Guerrero B, Garrido-Fernández A, Fermoso FG, Fernández-Prior MÁ, Cubero-Cardoso J, Reinhard C, Nyström L, Benítez-Cabello A, López-García E, Arroyo-López FN. Modeling the antimicrobial effects of olive mill waste extract, rich in hydroxytyrosol, on the growth of lactic acid bacteria using response surface methodology. J Food Sci 2023; 88:4059-4067. [PMID: 37589305 DOI: 10.1111/1750-3841.16737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 07/10/2023] [Accepted: 07/27/2023] [Indexed: 08/18/2023]
Abstract
The objective of this study is to assess the inhibitory effects of an aqueous extract from olive oil mill waste (alperujo) on the growth of a lactic acid bacteria (LAB) cocktail consisting of various strains of Lactiplantibacillus pentosus and Lactiplantibacillus plantarum species. For this purpose, response surface methodology was employed using two independent variables (pH levels 3.5-5.55; hydroxytyrosol concentration ranging from 0.93-2990 ppm). The response variable was the average inhibition per treatment on the LAB cocktail (expressed as a percentage). The developed model identified significant terms, including the linear effect of hydroxytyrosol and pH, their interaction, and the quadratic effect of pH. Maximum inhibition of the LAB cocktail was observed at progressively higher concentrations of hydroxytyrosol and lower pH values. Therefore, complete inhibition of LAB in the synthetic culture medium could only be achieved for concentrations of 2984 ppm hydroxytyrosol at a pH of 3.95. These findings suggest that extracts derived from "alperujo" could be utilized as a natural preservative in acidified foods with a bitter flavor and antioxidant requirements.
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Affiliation(s)
| | | | | | | | | | - Claudio Reinhard
- Department of Health Science and Technology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Laura Nyström
- Department of Health Science and Technology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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3
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Mathematical modeling of the effect of pH on 4-ethylphenol formation during two-phase olive pomace storage. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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Neugebauer A, Schieberle P, Granvogl M. Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14878-14892. [PMID: 34854681 DOI: 10.1021/acs.jafc.1c02228] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Microbial spoilage of olive fruits is among the most frequent reasons for two types of off-flavors in olive oils, assigned as musty and fusty/muddy sediment. To characterize both off-flavors on a molecular level by means of the sensomics approach, the key aroma compounds in a premium extra virgin olive oil (PreOO1) eliciting the typical sensory properties were compared to those identified in two off-flavor olive oils obtained from the International Olive Council (IOC). A comparative aroma extract dilution analysis (cAEDA) followed by identification experiments revealed 53 odorants in the musty reference olive oil (MusOO1) and 48 odorants in the fusty/muddy sediment one (FusOO1). Odorants, differing in flavor dilution (FD) factors or showing a high FD factor in at least one of the olive oils, were quantitated by stable isotope dilution analysis (SIDA), followed by the calculation of odor activity values (OAVs; ratio of concentration of an odorant to the respective odor threshold in odorless refined sunflower oil). Aroma recombination and omission experiments revealed 13 key aroma compounds in MusOO1 and 12 in FusOO1. To demonstrate the importance of volatile phenols, 10 phenolic smelling odorants were quantitated in further 13 extra virgin olive oils, in 3 musty and in 13 fusty/muddy sediment defective olive oils, and in 8 olive oils with other off-flavors. Both sensory defects could successfully be discriminated from extra virgin olive oils by applying either a principal component analysis or a hierarchical cluster analysis. Considering possible reaction pathways and all results obtained including Pearson coefficients between the odorant concentrations and the intensities of the defects, specifically 2-methoxyphenol and 4-ethylphenol were proposed as marker compounds for the quality assignment of both types of off-flavors induced by microbial spoilage among the identified key aroma compounds.
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Affiliation(s)
- Anja Neugebauer
- Lehrstuhl für Lebensmittelchemie, Technische Universität München, Fakultät für Chemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München, Fakultät für Chemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Lehrstuhl für Lebensmittelchemie, Technische Universität München, Fakultät für Chemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Universität Hohenheim, Fakultät Naturwissenschaften, Garbenstraße 28, D-70599 Stuttgart, Germany
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5
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Manthos G, Zagklis D, Mesisklis K, Kornaros M. Effect of two-phase olive pomace acidification on odor prevention and kernel oil acidity reduction as a function of storage duration. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 298:113453. [PMID: 34364242 DOI: 10.1016/j.jenvman.2021.113453] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/29/2021] [Accepted: 07/30/2021] [Indexed: 06/13/2023]
Abstract
The adoption of two-phase olive oil extraction processes has led to a significant increase in the amounts of two-phase olive pomace produced each year. This material is typically led to kernel oil extraction facilities that are forced to store the excessive amounts until treatment. During storage, malodorous compounds, like 4-ethylphenol, are formed that are then released to the atmosphere during drying, causing serious problems in a radius of several kilometers. At the same time, increased microbial activity in the stored pomace deteriorates kernel oil, diminishing its value. This deterioration is expressed as increased kernel oil acidity. In this work, the evolution of 4-ethylphenol concentration and kernel oil acidity as a function of storage duration and waste acidification were examined. The concentration of 4-ethylphenol in the unmodified two-phase olive pomace seems to be maximized after 23 d of storage, while kernel oil acidity reached a plateau of 10% after 70 d. Acidification at pH 2 prevented the production of 4-ethylphenol and kept kernel oil acidity at 5% for more than 100 d of storage. The results presented herein are a step towards understanding the processes taking place during two-phase olive pomace storage and exploring ways of minimizing their effects.
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Affiliation(s)
- G Manthos
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece
| | - D Zagklis
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece
| | - K Mesisklis
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece
| | - M Kornaros
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece.
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Cecchi L, Migliorini M, Giambanelli E, Cane A, Mulinacci N, Zanoni B. Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5155-5166. [PMID: 33902289 PMCID: PMC8278492 DOI: 10.1021/acs.jafc.1c01157] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 04/16/2021] [Accepted: 04/18/2021] [Indexed: 06/12/2023]
Abstract
An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also analyzed. The volatile fraction was studied with HS-SPME-GC-MS; 127 volatiles were identified (55 of which tentatively identified) and evaluated over time. Seven volatiles were tentatively identified for the first time in olive oil; the role of C6 alcohols in detrimental biological phenomena was highlighted. Suitable volatile markers for defects of microbiological origin were defined, particularly the fusty/muddy sediment. They were then applied to olive oils with different quality categories; one of the markers was able to discriminate among EVOOs and all the defective samples, including the borderline ones. The marker was constituted by the sum of concentrations of 10 esters, 4 alcohols, 1 ketone, and 1 α-hydroxy-ketone but no carboxylic acids.
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Affiliation(s)
- Lorenzo Cecchi
- Department
of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Elisa Giambanelli
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Anna Cane
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Nadia Mulinacci
- Department
of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Bruno Zanoni
- Department
of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
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Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives. Food Chem 2019; 271:543-549. [DOI: 10.1016/j.foodchem.2018.07.166] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 07/10/2018] [Accepted: 07/24/2018] [Indexed: 11/20/2022]
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8
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Medina E, Romero C, Brenes M. Residual Olive Paste as a Source of Phenolic Compounds and Triterpenic Acids. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700368] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Eduardo Medina
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Building 46, Ctra. Utrera km 1 41013-Seville Spain
| | - Concepción Romero
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Building 46, Ctra. Utrera km 1 41013-Seville Spain
| | - Manuel Brenes
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Building 46, Ctra. Utrera km 1 41013-Seville Spain
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