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Chen ZH, Yuan XH, Tu TT, Wang L, Mao YH, Luo Y, Qiu SY, Song AX. Characterization and prebiotic potential of polysaccharides from Rosa roxburghii Tratt pomace by ultrasound-assisted extraction. Int J Biol Macromol 2024; 268:131910. [PMID: 38679267 DOI: 10.1016/j.ijbiomac.2024.131910] [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: 01/30/2024] [Revised: 03/21/2024] [Accepted: 04/25/2024] [Indexed: 05/01/2024]
Abstract
In this study, polysaccharides (RRTPs) were extracted from Rosa roxburghii Tratt pomace by hot water or ultrasound (US)-assisted extraction. The structural properties and potential prebiotic functions of RRTPs were investigated. Structural characterization was conducted through HPAEC, HPGPC, GC-MS, FT-IR and SEM. Chemical composition analysis revealed that RRTPs extracted by hot water (RRTP-HW) or US with shorter (RRTP-US-S) or longer duration (RRTP-US-L) all consisted of galacturonic acid, galactose, glucose, arabinose, rhamnose and glucuronic acid in various molar ratio. US extraction caused notable reduction in molecular weight of RRTPs but no significant changes in primary structures. Fecal fermentation showed RRTPs could reshape microbial composition toward a healthier balance, leading to a higher production of beneficial metabolites including total short-chain fatty acids, curcumin, noopept, spermidine, 3-feruloylquinic acid and citrulline. More beneficial shifts in bacterial population were observed in RRTP-HW group, while RRTP-US-S had stronger ability to stimulate bacterial short-chain fatty acids production. Additionally, metabolic profiles with the intervention of RRTP-HW, RRTP-US-S or RRTP-US-L were significantly different from each other. The results suggested RRTPs had potential prebiotic effects which could be modified by power US via molecular weight degradation.
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Affiliation(s)
- Zheng-Hao Chen
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Xiao-Hui Yuan
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Ting-Ting Tu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Lei Wang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Yu-Heng Mao
- School of Exercise and Health, Guangzhou Sport University, Guangzhou 510500, China
| | - You Luo
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Shu-Yi Qiu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Ang-Xin Song
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China..
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Bisi H, Bonnard M, Simon L, Morille M, Bégu S, Parrot I. Antioxidant capacity of an ethanolic extract of Elaeagnus x submacrophylla Servett. leaves. Heliyon 2024; 10:e28067. [PMID: 38560166 PMCID: PMC10981013 DOI: 10.1016/j.heliyon.2024.e28067] [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: 10/10/2023] [Revised: 03/11/2024] [Accepted: 03/11/2024] [Indexed: 04/04/2024] Open
Abstract
In this study, we investigated the ethanolic extraction of the leaves of a very common but little studied plant species, Elaeagnus x submacrophylla Servett. and the opportunity of generating an antioxidant ingredient. The phytochemical profile of an ethanolic extract is also described here using gas chromatography and ultra-performance liquid chromatography, both combined with mass spectrometry (GC-MS and UPLC-MS), highlighting the presence of flavonoids, saponins, triterpenoids and a set of volatile compounds. Through in vitro assays (DPPH, ABTS, ORAC), the free radical scavenging capacity of the ingredient was then investigated (from 0.25 to 1.75 mmol TE/g) and compared with well-known standard antioxidants (BHT, gallic acid, quercetin, Trolox and vitamin C). In addition, in cellulo antioxidant capacity was performed using mice fibroblasts, revealing an activity equivalent to 50 mg/L of quercetin when tested the ethanolic extract in the concentration range of 50-300 mg/L, suggesting a synergistic combination effect of the identified phytochemicals. These results support the use of Elaeagnus x submacrophylla as a source of antioxidant ingredients.
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Affiliation(s)
- Hélène Bisi
- IBMM, University of Montpellier, CNRS, ENSCM, 1919 Route de Mende, 34095, Montpellier, France
| | - Michel Bonnard
- IBMM, University of Montpellier, CNRS, ENSCM, 1919 Route de Mende, 34095, Montpellier, France
- FLORE SCOLA, 541 Rue des Vautes, 34980, Saint-Gély-du-Fesc, France
| | - Laurianne Simon
- ICGM, University of Montpellier, CNRS, ENSCM, 1919 Route de Mende, 34095, Montpellier, France
| | - Marie Morille
- ICGM, University of Montpellier, CNRS, ENSCM, 1919 Route de Mende, 34095, Montpellier, France
| | - Sylvie Bégu
- ICGM, University of Montpellier, CNRS, ENSCM, 1919 Route de Mende, 34095, Montpellier, France
| | - Isabelle Parrot
- IBMM, University of Montpellier, CNRS, ENSCM, 1919 Route de Mende, 34095, Montpellier, France
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Rocchi R, Pellegrini M, Pittia P, Pace L. Wild and Micropropagated Artemisia eriantha Infusions: In Vitro Digestion Effects on Phenolic Pattern and Antioxidant Activity. PLANTS (BASEL, SWITZERLAND) 2023; 13:85. [PMID: 38202393 PMCID: PMC10780599 DOI: 10.3390/plants13010085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/21/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024]
Abstract
This study investigated the in vitro simulated gastrointestinal digestion (GID) effects on wild and micropropagated Apennines Genepì infusions. Wild and micropropagated infusions were compared for their antioxidant activity, phenolic contents, and polyphenolic profiles before and after GID. Before digestion, the wild infusions had higher amounts of phenolic compounds and antioxidant activity than the micropropagated ones. Instead, after digestion, the differences in the total phenolic content (TPC) and antioxidant activity between wild and micropropagated infusions were less pronounced. The changes in the TPC and phenolic profiles revealed the presence of several chemical transformations and rearrangements that resulted in compounds with different reactivity and antioxidant potential. Without enzyme actions, the wild infusion digest undergoes higher modifications than those obtained from the micropropagated ones. The current study offers the first concrete proof of the impact of GID on the polyphenolic chemicals present in infusions of wild and micropropagated Apennines Genepì and their antioxidant properties. Our findings are essential for future in-depth analyses of Apennine Genepì infusions and their potential impacts on human health.
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Affiliation(s)
- Rachele Rocchi
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Via Campo Boario, 64100 Teramo, Italy;
| | - Marika Pellegrini
- Department of Life, Health and Environmental Sciences, University of L’Aquila, Via Vetoio, 67100 L’Aquila, Italy; (M.P.); (L.P.)
| | - Paola Pittia
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via Balzarini, 1, 64100 Teramo, Italy
| | - Loretta Pace
- Department of Life, Health and Environmental Sciences, University of L’Aquila, Via Vetoio, 67100 L’Aquila, Italy; (M.P.); (L.P.)
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Diniz AP, Bressan J, de Deus Mendonça R, Coletro HN, Carraro JCC, Pimenta AM, Hermsdorff HHM, Meireles AL. Low polyphenol intake among highly scholarity population: CUME cohort. INT J VITAM NUTR RES 2023; 93:438-446. [PMID: 35748822 DOI: 10.1024/0300-9831/a000758] [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] [Indexed: 11/19/2022]
Abstract
In the absence of a recommendation for daily intake of phenolic compounds, to compare the intake of the main dietary polyphenols between populations is a really challenge. This study aimed to estimate the total dietary intake of polyphenols, classes and their food sources among Brazilian graduates and postgraduates. This was a cross-sectional study using baseline data from the Cohort of Universities of Minas Gerais (CUME project). Food consumption was assessed using a quantitative food frequency questionnaire with 144 food items. Polyphenol intake was estimated from the Phenol-Explorer and US Department of Agriculture database, and previous studies that evaluated the phenolic content of specific foods. A total of 4130 individuals of both sexes with a median age of 34 (18-86) years old were finally included. The median intake of total polyphenols adjusted for energy was 753.41 mg/day (interquartile range - IQR=461.80; p<0.001), and the most consumed classes were phenolic acids and flavonoids, with median intakes of 552.30 mg/d (IQR=429.78; p<0.001) and 154.70 mg/day (IQR=108.70; p<0.001), respectively. The main food sources of polyphenols were coffee, peanuts, beans, and fruits. A lower intake of total polyphenols and their classes was observed in a population with similar characteristics to those from developed countries. The results demonstrate the importance of disseminating nutritional information about foods, so that the consumption of natural foods is prioritized. New studies that evaluate the consumption of polyphenols and their impact on human health are recommended to establish a daily recommendation for the consumption of such compounds.
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Affiliation(s)
- Amanda Popolino Diniz
- Postgraduate Program in Health and Nutrition, School of Nutrition, Federal University of Ouro Preto, Minas Gerais, Brazil
| | - Josefina Bressan
- Department of Nutrition and Health, Federal University of Viçosa, Minas Gerais, Brazil
| | - Raquel de Deus Mendonça
- Department of Clinical and Social Nutrition, Federal University of Ouro Preto, Minas Gerais, Brazil
| | - Hillary Nascimento Coletro
- Postgraduate Program in Health and Nutrition, School of Nutrition, Federal University of Ouro Preto, Minas Gerais, Brazil
| | | | | | | | - Adriana Lúcia Meireles
- Department of Clinical and Social Nutrition and Graduate Program in Health and Nutrition, Federal University of Ouro Preto, Minas Gerais, Brazil
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Tang Z, Wang Q, Zhao Z, Shen N, Qin Y, Lin W, Xiao Y, Yuan M, Chen H, Chen H, Bu T, Li Q, Huang L. Evaluation of fermentation properties, antioxidant capacity in vitro and in vivo, and metabolic profile of a fermented beverage made from apple and cantaloupe. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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Ziółkiewicz A, Kasprzak-Drozd K, Wójtowicz A, Oniszczuk T, Gancarz M, Kowalska I, Mołdoch J, Kondracka A, Oniszczuk A. The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum ( Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta. Molecules 2023; 28:molecules28041706. [PMID: 36838694 PMCID: PMC9962817 DOI: 10.3390/molecules28041706] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/06/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body, they are modified within the digestive tract. In order to obtain more accurate data on the level and activity of tested ingredients after ingestion and digestion in the in vivo digestive tract, in vitro simulated digestion may be used. Thus, the aim of this study was to determine the content of polyphenols, flavonoids, and individual phenolic acids, as well as the antiradical properties, of sorghum and sorghum-enriched pasta before and after in vitro simulated gastrointestinal digestion. We observed that the total content of polyphenols decreased after gastric digestion of sorghum, and slightly increased after duodenal digestion. Moreover, the flavonoid content decreased after the first stage of digestion, while antioxidant properties increased after the first stage of digestion and slightly decreased after the second stage. The digestion of polyphenolics in sorghum is completely different to that in pasta-both in varieties with, and without, the addition of sorghum. For pasta, the content of total polyphenols and flavonoids, and free radical scavenging properties, decrease after each stage of digestion.
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Affiliation(s)
- Agnieszka Ziółkiewicz
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Kamila Kasprzak-Drozd
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
- Correspondence: (K.K.-D.); (A.O.)
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Marek Gancarz
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116b, 30-149 Krakow, Poland
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Jarosław Mołdoch
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Adrianna Kondracka
- Department of Obstetrics and Pathology of Pregnancy, Medical University of Lublin, Staszica 16, 20-081 Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
- Correspondence: (K.K.-D.); (A.O.)
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Coletro HN, Bressan J, Diniz AP, Hermsdorff HHM, Pimenta AM, Meireles AL, Mendonça RDD, Carraro JCC. Total Polyphenol Intake, Polyphenol Subtypes, and Prevalence of Hypertension in the CUME Cohort. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2023; 42:15-26. [PMID: 34648393 DOI: 10.1080/07315724.2021.1977735] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Objective:Epidemiological studies have shown associations between polyphenol consumption and reduced risk of cardiovascular diseases. This study aimed to assess the association between polyphenol intake and the prevalence of hypertension.Methods:This cross-sectional study was performed on data from the Cohort of Universities of Minas Gerais (CUME) project. Participants completed an online food frequency questionnaire, and polyphenol intake was assessed using the Phenol-Explorer database and articles. Hypertension was determined by a medical diagnosis, having a blood pressure ≥ 130 mmHg/80 mmHg, or using antihypertensive drugs. Adjusted logistic regression models were used to estimate the odds ratios (ORs) and 95% confidence intervals (95% CIs) for the prevalence of hypertension.Results:The prevalence of hypertension was 39.57%, and the average intake of total polyphenols was 860.79 mg/day. The highest (5th quintile) intake of flavonoids (mean: 368.46mg/day; OR: 0.83; 95%CI 0.70; 0.97), hydroxybenzoic acids (mean: 379.38mg/day; OR: 0.77; 95%CI: 0.66;0.91), and flavonols (mean: 44.13mg/day; OR: 0.79; 95%CI: 0.67; 0.93) was inversely associated with hypertension prevalence, compared to the lowest intake (1st quintile).Conclusions:Our findings demonstrate that the intake of flavonoids, hydroxybenzoic acids, and flavonols is associated with a lower prevalence of hypertension.
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Affiliation(s)
- Hillary Nascimento Coletro
- Postgraduate Program in Health and Nutrition, School of Nutrition, Universidade Federal de Ouro Preto, Ouro Preto, Minas Gerais, Brazil
| | - Josefina Bressan
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | - Amanda Popolino Diniz
- Postgraduate Program in Health and Nutrition, School of Nutrition, Universidade Federal de Ouro Preto, Ouro Preto, Minas Gerais, Brazil
| | | | - Adriano Marçal Pimenta
- Department of Maternal-Child Nursing and Public Health, School of Nursing, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Adriana Lúcia Meireles
- Department of Clinical and Social Nutrition, School of Nutrition, Universidade Federal de Ouro Preto, Ouro Preto, Minas Gerais, Brazil
| | - Raquel de Deus Mendonça
- Department of Clinical and Social Nutrition, School of Nutrition, Universidade Federal de Ouro Preto, Ouro Preto, Minas Gerais, Brazil
| | - Júlia Cristina Cardoso Carraro
- Department of Clinical and Social Nutrition, School of Nutrition, Universidade Federal de Ouro Preto, Ouro Preto, Minas Gerais, Brazil
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Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with Wild Garlic ( Allium ursinum L.) Leaves. Int J Mol Sci 2022; 23:ijms232214458. [PMID: 36430937 PMCID: PMC9692538 DOI: 10.3390/ijms232214458] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/15/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022] Open
Abstract
A new type of corn snack has been created containing additions of wild garlic (Allium ursinum L.). This medicinal and dietary plant has a long tradition of use in folk medicine. However, studies on wild garlic composition and activity are fairly recent and scarce. This research aimed to investigate the influence of the screw speed and A. ursinum amounts on the antiradical properties as well as the content of polyphenolic compounds and individual phenolic acids of innovative snacks enriched with wild garlic leaves. The highest radical scavenging activity and content of polyphenols and phenolic acids were found in the snacks enriched with 4% wild garlic produced using screw speed 120 rpm. The obtained findings demonstrated that snacks enriched with wild garlic are a rich source of polyphenolic compounds. Since the concentration of such compounds is affected by many factors, e.g., plant material, presence of other compounds, and digestion, the second aim of this study was to determine radical scavenging activity, the content of polyphenols, and individual phenolic acids of snacks after in vitro simulated gastrointestinal digestion. Using an in vitro two-stage model, authors noted a significant difference between the concentration of polyphenolic compounds and the polyphenol content of the plant material before digestion.
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Chen Y, Sun X, Fang L, Jiang X, Zhang X, Ge Z, Wang R, Wang C. Optimization of Ultrasound-Assisted Extraction of Polyphenols from Ilex latifolia Using Response Surface Methodology and Evaluation of Their Antioxidant Activity. Molecules 2022; 27:molecules27133999. [PMID: 35807245 PMCID: PMC9268308 DOI: 10.3390/molecules27133999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/18/2022] [Accepted: 06/20/2022] [Indexed: 02/05/2023] Open
Abstract
The polyphenolic extract of Ilex latifolia (PEIL) exhibits a variety of biological activities. An evaluation of the parameters influencing the ultrasonic extraction process and the assessment of PEIL antioxidant activity are presented herein. Response surface methodology (RSM) was used to optimize the experimental conditions for the polyphenols ultrasonic-assisted extraction (UAE) from the leaves of Ilex latifolia. We identified the following optimal conditions of PEIL: ethanol concentration of 53%, extraction temperature of 60 °C, extraction time of 26 min and liquid−solid ratio of 60 mL/g. Using these parameters, the UAE had a yield of 35.77 ± 0.26 mg GAE/g, similar to the value we predicted using RSM (35.864 mg GAE/g). The antioxidant activity of PEIL was assessed in vitro, using various assays, as well as in vivo. We tested the effects of various doses of PEIL on D-galactose induced aging. Vitamin C (Vc) was used as positive control. After 21 days of administration, we measured superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities, malondialdehyde (MDA) levels in mouse serum and liver tissue. The results demonstrated that the PEIL exhibits potent radical scavenging activity against 1,1-diphenyl-2-picrythydrazyl (DPPH∙), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+), and hydroxyl (∙OH) radicals. The serum concentrations of SOD and GSH-Px were higher, and MDA levels were lower, in the medium- and high-dose PEIL-treated groups than those in the aging group (p < 0.01), and the activity of MDA was lower than those of the model group (p < 0.01). The liver concentrations of SOD and GSH-Px were higher (p < 0.05), and MDA levels were lower, in the medium- and high-dose PEIL-treated groups than those in the aging control group (p < 0.01). These results suggest that optimizing the conditions of UAE using RSM could significantly increase the yield of PEIL extraction. PEIL possesses strong antioxidant activity and use as a medicine or functional food could be further investigated.
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Affiliation(s)
- Ying Chen
- School of Pharmacy, Wannan Medical College, Wuhu 241002, China; (Y.C.); (X.S.); (L.F.); (X.J.); (X.Z.); (Z.G.)
- Anhui Provincial Engineering Research Center for Polysaccharide Drugs, Anhui Province Key Lab of Active Biological Macromolecules, Anhui Provincial Engineering Laboratory for Screening and Re-Evaluation of Active Compounds of Herbal Medicines in Southern Anhui, Wuhu 241002, China
| | - Xuqiang Sun
- School of Pharmacy, Wannan Medical College, Wuhu 241002, China; (Y.C.); (X.S.); (L.F.); (X.J.); (X.Z.); (Z.G.)
| | - Lanting Fang
- School of Pharmacy, Wannan Medical College, Wuhu 241002, China; (Y.C.); (X.S.); (L.F.); (X.J.); (X.Z.); (Z.G.)
| | - Xinxiu Jiang
- School of Pharmacy, Wannan Medical College, Wuhu 241002, China; (Y.C.); (X.S.); (L.F.); (X.J.); (X.Z.); (Z.G.)
| | - Xuena Zhang
- School of Pharmacy, Wannan Medical College, Wuhu 241002, China; (Y.C.); (X.S.); (L.F.); (X.J.); (X.Z.); (Z.G.)
| | - Zijun Ge
- School of Pharmacy, Wannan Medical College, Wuhu 241002, China; (Y.C.); (X.S.); (L.F.); (X.J.); (X.Z.); (Z.G.)
| | - Rongbin Wang
- Institute of Chinese Medicine Resources, Scientific Research Department, Anhui College of Traditional Chinese Medicine, Wuhu 241000, China
- Correspondence: (R.W.); (C.W.); Tel.: +86-553-3932497 (C.W.)
| | - Cunqin Wang
- School of Pharmacy, Wannan Medical College, Wuhu 241002, China; (Y.C.); (X.S.); (L.F.); (X.J.); (X.Z.); (Z.G.)
- Anhui Provincial Engineering Research Center for Polysaccharide Drugs, Anhui Province Key Lab of Active Biological Macromolecules, Anhui Provincial Engineering Laboratory for Screening and Re-Evaluation of Active Compounds of Herbal Medicines in Southern Anhui, Wuhu 241002, China
- Correspondence: (R.W.); (C.W.); Tel.: +86-553-3932497 (C.W.)
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Fenoglio D, Ferrario M, Andreone A, Guerrero S. Development of an Orange-Tangerine Juice Treated by Assisted Pilot-Scale UV-C Light and Loaded with Yerba Mate: Microbiological, Physicochemical, and Dynamic Sensory Studies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02775-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Hydrothermal Treatment Effect on Antioxidant Activity and Polyphenols Concentration and Profile of Brussels sprouts (Brassica oleracea var. gemmifera) in an In Vitro Simulated Gastrointestinal Digestion Model. Antioxidants (Basel) 2022; 11:antiox11030446. [PMID: 35326097 PMCID: PMC8944452 DOI: 10.3390/antiox11030446] [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: 01/27/2022] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 12/02/2022] Open
Abstract
Brussels sprouts are a source of polyphenolic compounds. However, their concentration is affected by many factors depending on the plant material, hydrothermal treatment methods and digestion in the gastrointestinal tract. The aim of this study was to determine the effect of hydrothermal treatment on the antioxidant activity, concentration and profile of polyphenols of Brassica oleracea var. gemmifera in an in vitro simulated gastrointestinal digestion model. The study showed a significant effect of the type of hydrothermal treatment on total polyphenol concentration, polyphenolic acid profile, flavonoid content and antioxidant activity. Traditional boiling in water was the least effective type of hydrothermal treatment with respect to bioactive components of Brussels sprouts. Sous-vide was the most effective hydrothermal treatment in terms of retention of polyphenolic compounds and high antioxidant activity, thus providing a better alternative to steam cooking. Using an in vitro model, a significant difference was demonstrated between the concentration of bioavailable polyphenolic compounds and the polyphenol content of the plant material before digestion. The influence of the type of hydrothermal treatment used on the concentration of bioavailable polyphenolic compounds was maintained in relation to material not subjected to in vitro digestion (except for antioxidant activity).
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Barré T, Fontaine H, Pol S, Ramier C, Di Beo V, Protopopescu C, Marcellin F, Bureau M, Bourlière M, Dorival C, Petrov-Sanchez V, Asselah T, Delarocque-Astagneau E, Larrey D, Duclos-Vallée JC, Carrat F, Carrieri P. Metabolic Disorders in Patients with Chronic Hepatitis B Virus Infection: Coffee as a Panacea? (ANRS CO22 Hepather Cohort). Antioxidants (Basel) 2022; 11:antiox11020379. [PMID: 35204261 PMCID: PMC8869416 DOI: 10.3390/antiox11020379] [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: 01/16/2022] [Revised: 02/10/2022] [Accepted: 02/11/2022] [Indexed: 12/04/2022] Open
Abstract
People living with chronic hepatitis B virus (HBV) infection are at high risk of liver disease progression, which is positively associated with metabolic disorders, but inversely associated with dyslipidemia. Diet, including dietary antioxidants, is a lever of metabolic disorder management. In particular, elevated coffee consumption is associated with different metabolic outcomes in the general population. We aimed to test whether such associations occur in HBV-infected people. Based on cross-sectional data from the ANRS CO22 Hepather cohort, we performed logistic regression models with (i) dyslipidemia, (ii) hypertension, and (iii) diabetes as outcomes, and with demographic, clinical, and socio-behavioral (including coffee consumption) data as explanatory variables. Among 4746 HBV-infected patients, drinking ≥3 cups of coffee per day was associated with a higher risk of dyslipidemia (adjusted odds ratio [95% confidence interval] 1.49 [1.10–2.00], p = 0.009) and a lower risk of hypertension (0.64 [0.50–0.82], p = 0.001). It was not associated with diabetes. Elevated coffee consumption was associated with a higher risk of dyslipidemia and a lower risk of hypertension in HBV-infected patients, two effects expected to be associated with favorable clinical outcomes. Further studies should test whether such metabolic benefits translate into reduced mortality risk in this population.
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Affiliation(s)
- Tangui Barré
- Aix Marseille Univ. Inserm, IRD, SESSTIM, Sciences Economiques & Sociales de la Santé & Traitement de l’Information Médicale, ISSPAM, 13005 Marseille, France; (T.B.); (C.R.); (V.D.B.); (C.P.); (F.M.); (M.B.); (M.B.)
| | - Hélène Fontaine
- Université de Paris, AP-HP, Hôpital Cochin, Département d’Hépatologie/Addictologie, 75014 Paris, France; (H.F.); (S.P.)
| | - Stanislas Pol
- Université de Paris, AP-HP, Hôpital Cochin, Département d’Hépatologie/Addictologie, 75014 Paris, France; (H.F.); (S.P.)
| | - Clémence Ramier
- Aix Marseille Univ. Inserm, IRD, SESSTIM, Sciences Economiques & Sociales de la Santé & Traitement de l’Information Médicale, ISSPAM, 13005 Marseille, France; (T.B.); (C.R.); (V.D.B.); (C.P.); (F.M.); (M.B.); (M.B.)
| | - Vincent Di Beo
- Aix Marseille Univ. Inserm, IRD, SESSTIM, Sciences Economiques & Sociales de la Santé & Traitement de l’Information Médicale, ISSPAM, 13005 Marseille, France; (T.B.); (C.R.); (V.D.B.); (C.P.); (F.M.); (M.B.); (M.B.)
| | - Camelia Protopopescu
- Aix Marseille Univ. Inserm, IRD, SESSTIM, Sciences Economiques & Sociales de la Santé & Traitement de l’Information Médicale, ISSPAM, 13005 Marseille, France; (T.B.); (C.R.); (V.D.B.); (C.P.); (F.M.); (M.B.); (M.B.)
| | - Fabienne Marcellin
- Aix Marseille Univ. Inserm, IRD, SESSTIM, Sciences Economiques & Sociales de la Santé & Traitement de l’Information Médicale, ISSPAM, 13005 Marseille, France; (T.B.); (C.R.); (V.D.B.); (C.P.); (F.M.); (M.B.); (M.B.)
| | - Morgane Bureau
- Aix Marseille Univ. Inserm, IRD, SESSTIM, Sciences Economiques & Sociales de la Santé & Traitement de l’Information Médicale, ISSPAM, 13005 Marseille, France; (T.B.); (C.R.); (V.D.B.); (C.P.); (F.M.); (M.B.); (M.B.)
| | - Marc Bourlière
- Aix Marseille Univ. Inserm, IRD, SESSTIM, Sciences Economiques & Sociales de la Santé & Traitement de l’Information Médicale, ISSPAM, 13005 Marseille, France; (T.B.); (C.R.); (V.D.B.); (C.P.); (F.M.); (M.B.); (M.B.)
- Hôpital St. Joseph, Service d’Hépato-Gastroentérologie, 13008 Marseille, France
| | - Céline Dorival
- Institut National de la Santé et de la Recherche Médicale (INSERM), Institut Pierre Louis d’Epidémiologie et de Santé Publique, Sorbonne Université, 75646 Paris, France;
| | - Ventzislava Petrov-Sanchez
- ANRS MIE (France Recherche Nord & Sud Sida-HIV Hépatites|Maladies Infectieuses Emergentes), Unit for Basic and Clinical Research on Viral Hepatitis, 73013 Paris, France;
| | - Tarik Asselah
- Université de Paris, Centre de Recherche sur L’inflammation, INSERM UMR1149, 75018 Paris, France;
- Department of Hepatology, AP-HP, Hôpital Beaujon, 92110 Clichy, France
| | - Elisabeth Delarocque-Astagneau
- Université Paris-Saclay, UVSQ, Inserm, CESP, Team Anti-Infective Evasion and Pharmacoepidemiology, 78180 Montigny, France;
- AP-HP, GHU Paris Saclay University, Raymond Poincaré Hospital, Epidemiology and Public Health Department, 92380 Garches, France
| | - Dominique Larrey
- Liver Unit-IRB-INSERM 1183, Hôpital Saint Eloi, 34090 Montpellier, France;
| | - Jean-Charles Duclos-Vallée
- AP-HP Hôpital Paul-Brousse, Centre Hépato-Biliaire, Villejuif, UMR-S 1193, Université Paris-Saclay, FHU HEPATINOV, 94800 Villejuif, France;
| | - Fabrice Carrat
- Hôpital Saint-Antoine, Unité de Santé Publique, Assistance Publique-Hôpitaux de Paris (AP-HP), 75012 Paris, France;
| | - Patrizia Carrieri
- Aix Marseille Univ. Inserm, IRD, SESSTIM, Sciences Economiques & Sociales de la Santé & Traitement de l’Information Médicale, ISSPAM, 13005 Marseille, France; (T.B.); (C.R.); (V.D.B.); (C.P.); (F.M.); (M.B.); (M.B.)
- Correspondence:
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13
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Seguido MÁ, Tarradas RM, González-Rámila S, García-Cordero J, Sarriá B, Bravo-Clemente L, Mateos R. Influence of 8-week daily consumption of a new product combining green coffee hydroxycinnamates and beta-glucans on polyphenol bioavailability in subjects with overweight and obesity. Food Funct 2022; 13:1133-1152. [PMID: 35018954 DOI: 10.1039/d1fo03327a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Nutraceuticals based on plant extracts rich in polyphenols, as well as dietary fibres, are new means to fight overweight/obesity and associated diseases. However, to understand the potential effects of polyphenols on health it is critical to study their bioavailability and metabolic fate. Consumption of a green coffee phenolic extract (GCPE) in combination with oat beta-glucan (BG) could affect the pharmacokinetic profile of the main polyphenols present in coffee (hydroxycinnamates). Moreover, the regular intake of the combination could also induce changes. Nine overweight men and women consumed a novel nutraceutical product containing 300 mg of green coffee hydroxycinnamic acids and 2.5 g of BG twice a day for 8 weeks. A pharmacokinetic study was carried out in blood and urine samples taken before (baseline) and at week 8 after the nutraceutical intervention, collecting samples at different times in a 0-24 h interval. Faecal samples were also obtained at 0 and 24 h after the intake of the nutraceutical at baseline and week 8. Phenolic metabolites were analysed by LC-MS-QToF. Results showed that polyphenols were differentially absorbed and extensively metabolized throughout the gastrointestinal tract. An apparent reduction in the excretion of small intestinal metabolites was accompanied by a tendency to increase colonic metabolites after sustained intake (p = 0.052). In conclusion, continued consumption of the GCPE/BG nutraceutical appears to enhance the absorption of hydroxycinnamates by increasing the colonic bioavailability of their derived metabolites compared to baseline, although the regular intake of the nutraceutical did not modify the metabolite profile in any of the biological samples.
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Affiliation(s)
- Miguel Ángel Seguido
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Rosa María Tarradas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Susana González-Rámila
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Joaquín García-Cordero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Beatriz Sarriá
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Laura Bravo-Clemente
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Raquel Mateos
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
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14
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Alemán A, Marín-Peñalver D, de Palencia PF, Gómez-Guillén MDC, Montero P. Anti-Inflammatory Properties, Bioaccessibility and Intestinal Absorption of Sea Fennel ( Crithmum maritimum) Extract Encapsulated in Soy Phosphatidylcholine Liposomes. Nutrients 2022; 14:210. [PMID: 35011085 PMCID: PMC8747172 DOI: 10.3390/nu14010210] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/27/2021] [Accepted: 01/01/2022] [Indexed: 12/04/2022] Open
Abstract
A sea fennel (Crithmum maritimum) aqueous extract was prepared and loaded into soybean phosphatidylcholine liposomes. Both the free extract (FE), and the empty (L) and loaded (L-FE) liposomes were shown to be non-cytotoxic to THP-1 and Caco-2 cells. The anti-inflammatory effect was tested on THP-1 cells differentiated into macrophages. FE showed anti-inflammatory activity, revealed by the induced secretion of IL-10 cytokines in macrophages that were subsequently stimulated with LPS. Also, a decrease in TNF-α production by L was observed, evidencing that liposomes reduced the pro-inflammatory mediators' secretion. The liposomes (L) showed protective anti-inflammatory activity and also were able to downregulate the inflammation. Furthermore, L-FE were also found to downregulate the inflammation response, as they were able to decrease TNF-α secretion in macrophages previously exposed to LPS. The simulated in vitro gastrointestinal digestion (GID) of FE diminished the chlorogenic acid content (the main polyphenolic compound of the extract) by 40%, while in L-FE, the amount of this phenolic compound increased with respect to the undigested liposomes. The amount of bioaccessible chlorogenic, however, was similar for FE and L-FE. The percentage of chlorogenic acid absorbed through a Caco-2 cell monolayer after 3 h of incubation, was significantly similar for the extract and the liposomes (~1.5%), without finding significant differences once the extract and liposomes were digested.
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Affiliation(s)
- Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, 28040 Madrid, Spain; (D.M.-P.); (P.F.d.P.); (M.d.C.G.-G.)
| | | | | | | | - Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, 28040 Madrid, Spain; (D.M.-P.); (P.F.d.P.); (M.d.C.G.-G.)
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15
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Pachura N, Kupczyński R, Sycz J, Kuklińska A, Zwyrzykowska-Wodzińska A, Wińska K, Owczarek A, Kuropka P, Nowaczyk R, Bąbelewski P, Szumny A. Biological Potential and Chemical Profile of European Varieties of Ilex. Foods 2021; 11:foods11010047. [PMID: 35010173 PMCID: PMC8750822 DOI: 10.3390/foods11010047] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/20/2021] [Accepted: 12/22/2021] [Indexed: 11/16/2022] Open
Abstract
Plants of the genus Ilex are widespread throughout the world, with its best-known representative being Ilex paraguraiensis from South America. The European species Ilex aquifolium shows similarities in its terpenoid, sugar and phenolic acid profiles. Using aqueous extracts of Ilex aquifolium as a supplement in Wistar rats showed that, despite the lack of caffeine, it had strong hypocholesterolemic effects. In addition, a reduction in oxidative lipid degradation and a decrease in hepatic steatosis in histopathological studies were observed. The results of this study suggest that extracts from the European species Ilex aquifolium may have potential as an alternative treatment for hyperlipidemia.
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Affiliation(s)
- Natalia Pachura
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland; (J.S.); (K.W.); (A.S.)
- Correspondence:
| | - Robert Kupczyński
- Department of Environment, Animal Hygiene and Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wroclaw, Poland; (R.K.); (A.K.); (A.Z.-W.)
| | - Jordan Sycz
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland; (J.S.); (K.W.); (A.S.)
| | - Agata Kuklińska
- Department of Environment, Animal Hygiene and Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wroclaw, Poland; (R.K.); (A.K.); (A.Z.-W.)
| | - Anna Zwyrzykowska-Wodzińska
- Department of Environment, Animal Hygiene and Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wroclaw, Poland; (R.K.); (A.K.); (A.Z.-W.)
| | - Katarzyna Wińska
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland; (J.S.); (K.W.); (A.S.)
| | - Aleksandra Owczarek
- Department of Pharmacognosy, Faculty of Pharmacy, Medical University of Lódź, Muszyńskiego 1, 90-151 Lodz, Poland;
| | - Piotr Kuropka
- Department of Animal Physiology and Biostructure, Wrocław University of Environmental and Life Sciences, Norwida 31, 50-375 Wroclaw, Poland; (P.K.); (R.N.)
| | - Renata Nowaczyk
- Department of Animal Physiology and Biostructure, Wrocław University of Environmental and Life Sciences, Norwida 31, 50-375 Wroclaw, Poland; (P.K.); (R.N.)
| | - Przemysław Bąbelewski
- Department of Horticulture, Wrocław University of Environmental and Life Sciences, Grunwaldzki Square 24A, 50-363 Wroclaw, Poland;
| | - Antoni Szumny
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland; (J.S.); (K.W.); (A.S.)
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16
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Parrot I, Bisi H, Folliard A, Bonnard M. Volatile Compounds from Flowers of Elaeagnus x submacrophylla Servett.: Extraction, Identification of Flavonoids, and Antioxidant Capacity. Chempluschem 2021; 86:1623-1634. [PMID: 34907673 DOI: 10.1002/cplu.202100443] [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: 10/04/2021] [Revised: 11/30/2021] [Indexed: 11/07/2022]
Abstract
Beneficial to the ecosystem and with significant potential in permaculture, Elaeagnus x submacrophylla Servett. was studied here mainly for the identification of its floral odorants. After olfactory evaluation and determination of the volatile profile of freshly picked flowers by headspace/solid phase microextraction coupled with gas chromatography/mass spectrometry, an ethanolic extract was prepared and investigated for its antioxidant capacity. Unusual molecules were identified in the floral headspace, such as isochavicol or chrysanthemum acetate. The evaluation of the in vitro free radical scavenging capacity (from 0.4 to 1.3 mmol TE/g) and total phenolic content (65.1 mg GAE/g) of the extract pointed out a promising antioxidant activity, potentially related to the identification of several flavonoid glycosides. These results have to be considered in the context of the ever-increasing need to produce innovative natural extracts with notably interesting claims for the cosmetic field.
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Affiliation(s)
| | - Hélène Bisi
- IBMM, Univ Montpellier, CNRS, ENSCM, Montpellier, France
| | - Arnaud Folliard
- Département d'Enseignement Chimie, Faculté des Sciences, Université de Montpellier, 34 095, Montpellier, France
| | - Michel Bonnard
- IBMM, Univ Montpellier, CNRS, ENSCM, Montpellier, France
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17
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Ziemlewska A, Nizioł-Łukaszewska Z, Bujak T, Zagórska-Dziok M, Wójciak M, Sowa I. Effect of fermentation time on the content of bioactive compounds with cosmetic and dermatological properties in Kombucha Yerba Mate extracts. Sci Rep 2021; 11:18792. [PMID: 34552134 PMCID: PMC8458284 DOI: 10.1038/s41598-021-98191-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Accepted: 08/31/2021] [Indexed: 02/08/2023] Open
Abstract
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria belonging to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, which has health-promoting properties. The paper presents the evaluation of ferments as a potential cosmetic raw material obtained from Yerba Mate after different fermentation times with the addition of Kombucha. Fermented and unfermented extracts were compared in terms of chemical composition and biological activity. The antioxidant potential of obtained ferments was analyzed by evaluating the scavenging of external and intracellular free radicals. Cytotoxicity was determined on keratinocyte and fibroblast cell lines, resulting in significant increase in cell viability for the ferments. The ferments, especially after 14 and 21 days of fermentation showed strong ability to inhibit (about 40% for F21) the activity of lipoxygenase, collagenase and elastase enzymes and long-lasting hydration after their application on the skin. Moreover, active chemical compounds, including phenolic acids, xanthines and flavonoids were identified by HPLC/ESI-MS. The results showed that both the analyzed Yerba Mate extract and the ferments obtained with Kombucha may be valuable ingredients in cosmetic products.
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Affiliation(s)
- Aleksandra Ziemlewska
- grid.445362.20000 0001 1271 4615Department of Technology of Cosmetic and Pharmaceutical Products, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
| | - Zofia Nizioł-Łukaszewska
- grid.445362.20000 0001 1271 4615Department of Technology of Cosmetic and Pharmaceutical Products, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
| | - Tomasz Bujak
- grid.445362.20000 0001 1271 4615Department of Technology of Cosmetic and Pharmaceutical Products, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
| | - Martyna Zagórska-Dziok
- grid.445362.20000 0001 1271 4615Department of Technology of Cosmetic and Pharmaceutical Products, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
| | - Magdalena Wójciak
- grid.411484.c0000 0001 1033 7158Department of Analytical Chemistry, Medical University of Lublin, Lublin, Poland
| | - Ireneusz Sowa
- grid.411484.c0000 0001 1033 7158Department of Analytical Chemistry, Medical University of Lublin, Lublin, Poland
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18
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Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties. Processes (Basel) 2021. [DOI: 10.3390/pr9081280] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.
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19
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Yerba mate (Ilex paraguariensis) microparticles modulate antioxidant markers in the plasma and brains of rats. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100999] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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20
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Common wheat pasta enriched with cereal coffee: Quality and physical and functional properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110516] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran. Antioxidants (Basel) 2020; 9:antiox9100984. [PMID: 33066226 PMCID: PMC7602008 DOI: 10.3390/antiox9100984] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 10/01/2020] [Accepted: 10/06/2020] [Indexed: 02/06/2023] Open
Abstract
Valorization of wheat bran (WB) into new high-value products is of great interest within the framework of sustainability and circular economy. In the present study, we utilized a multi-step approach to extract nutraceutical compounds (phenolic acids) from WB and improved its antioxidant and anti-inflammatory properties through using sequential hydrothermal and enzymatic hydrolysis. Thirteen commercial glycosidases differing in their specific activity were screened and compared for hydrolytic efficiency to release monosaccharides, ferulic acid, and diferulic acid. Ultraflo XL was selected as the desired enzyme treatment on the basis of its higher WB solubilization, as well as its monosaccharide and phenolic acids yields. The relationships between better hydrolytic performance of Ultraflo XL and its particular activity profile were established. To determine the optimum conditions for Ultraflo XL treatment, we tested different factors (solvent pH, incubation temperature, and time) under 15 experiments. A multicomponent analysis (MCA), including central composite design, model fitness, regression coefficients, analysis of variance, 3D response curves, and desirability, was used for processing optimization. A beneficial effect of autoclave treatment on the release of phenolic compounds was also evidenced. The results of MCA showed involvement of linear, quadratic, and interactive effects of processing factors, although solvent pH was the main determinant factor, affecting enzymatic extraction of phenolics and bioactivity of hydrolysates. As compared to control WB, under optimized conditions (47 °C, pH = 4.4, and 20.8 h), WB hydrolysates showed 4.2, 1.5, 2, and 3 times higher content of ferulic acid (FA) and capacity to scavenge oxygen radicals, chelate transition metals, and inhibit monocyte chemoattractant protein-1 secretion in macrophages, respectively. These approaches could be applied for the sustainable utilization of WB, harnessing its nutraceutical potential.
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22
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Alongi M, Frías Celayeta JM, Vriz R, Kinsella GK, Rulikowska A, Anese M. In vitro digestion nullified the differences triggered by roasting in phenolic composition and α-glucosidase inhibitory capacity of coffee. Food Chem 2020; 342:128289. [PMID: 33046283 DOI: 10.1016/j.foodchem.2020.128289] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 09/29/2020] [Accepted: 09/29/2020] [Indexed: 01/28/2023]
Abstract
Coffee beans were roasted to medium, dark and very dark degrees, and respective brews were in vitro digested and tested for α-glucosidase inhibition, to explore their antidiabetic potential. Phenolic acids (PA) and Maillard reaction indices (MRI) were quantified before and after digestion. Molecular docking was carried out to investigate α-glucosidase inhibition mechanisms. In vitro digested coffee inhibited α-glucosidase more effectively, compared to undigested samples, but without differences between roasting degrees. The inhibitory effect may be attributed to chlorogenic acids (CGA), which were the most abundant PA in digested coffees. In fact, molecular docking predicted a high affinity of CGA for α-glucosidase. Even though digestion nullified roasting-induced differences in α-glucosidase inhibition, CGA showed a decreasing trend upon digestion. Similarly, MRI did not differ among coffees upon digestion but decreased compared to undigested samples. Overall, the results reported in this study suggest that the presence of different compounds in coffee matrix may contribute to an antidiabetic effect.
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Affiliation(s)
- Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine Via Sondrio 2/A, 33100 Udine, Italy
| | - Jesús María Frías Celayeta
- Environmental Sustainability and Health Institute, Technological University Dublin, Grangegorman, Dublin 7, Ireland
| | - Riccardo Vriz
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine Via Sondrio 2/A, 33100 Udine, Italy
| | - Gemma K Kinsella
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Dublin D07 ADY7, Ireland
| | - Aleksandra Rulikowska
- Environmental Sustainability and Health Institute, Technological University Dublin, Grangegorman, Dublin 7, Ireland
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine Via Sondrio 2/A, 33100 Udine, Italy.
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23
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ZIELINSKI AAF, ALBERTI A, BONA E, BORTOLINI DG, BENVENUTTI L, BACH F, Demiate IM, NOGUEIRA A. A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.15919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Evandro BONA
- Universidade Tecnológica Federal do Paraná, Brasil
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Wojtunik-Kulesza K, Oniszczuk A, Oniszczuk T, Combrzyński M, Nowakowska D, Matwijczuk A. Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols-A Non-Systematic Review. Nutrients 2020; 12:E1401. [PMID: 32414132 PMCID: PMC7284996 DOI: 10.3390/nu12051401] [Citation(s) in RCA: 177] [Impact Index Per Article: 44.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/05/2020] [Accepted: 05/11/2020] [Indexed: 12/18/2022] Open
Abstract
There is increased interest in following a healthy lifestyle and consuming a substantial portion of secondary plant metabolites, such as polyphenols, due to their benefits for the human body. Food products enriched with various forms of fruits and vegetables are sources of pro-health components. Nevertheless, in many cases, the level of their activities is changed in in vivo conditions. The changes are strictly connected with processes in the digestive system that transfigure the structure of the active compounds and simultaneously keep or modify their biological activities. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed to predict their release from the food matrix, as well as their bioaccessibility. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine and, occasionally, the large intestine. The presented review aims to discuss the impact of in vitro digestion on the composition, bioaccessibility and antioxidant activity of food polyphenols. Additionally, we consider the influence of pH on antioxidant changes in the aforementioned substances.
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Affiliation(s)
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Dominika Nowakowska
- Department of General Ophthalmology, Medical University of Lublin, Chmielna 1, 20-079 Lublin, Poland;
| | - Arkadiusz Matwijczuk
- Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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Torma A, Orbán C, Bodor Z, Benedek C. Evaluation of sensory and antioxidant properties of commercial coffee substitutes. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.3.3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Torma
- Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H-1088 Budapest, Vas utca 17. Hungary
| | - Cs. Orbán
- Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H-1088 Budapest, Vas utca 17. Hungary
| | - Zs. Bodor
- Department of Physics and Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Somlói út 14-16. Hungary
| | - Cs. Benedek
- Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H-1088 Budapest, Vas utca 17. Hungary
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Pinto D, Diaz Franco S, Silva AM, Cupara S, Koskovac M, Kojicic K, Soares S, Rodrigues F, Sut S, Dall'Acqua S, Oliveira MBPP. Chemical characterization and bioactive properties of a coffee-like beverage prepared from Quercus cerris kernels. Food Funct 2019; 10:2050-2060. [PMID: 30907907 DOI: 10.1039/c8fo02536c] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
In the present study, a coffee-like beverage was prepared from Quercus cerris seeds. Seeds presented 60.4% carbohydrates (of which 26.9% is fiber), 6.3% proteins and 4.0% fat. In the coffee-like beverage, the TPC and TFC were 2070.2 mg GAE per L and 285.3 mg CEQ per L, respectively. The IC50 values determined using FRAP and DPPH assays were, respectively, 203.1 mg L-1 and 271.6 mg L-1. Concerning the reactive species scavenging capacity, the extract was more effective against O2˙-, HClO and ˙NO (namely, IC50 = 17.24 ± 0.24 μg mL-1, IC50 = 9.25 ± 0.92 μg mL-1 and IC50 = 0.65 ± 0.06 μg mL-1). Qualitative and quantitative analyses by 1D- and 2D-NMR and LC-MS indicated high levels of ellagic acid and gallotannin or ellagitannin derivatives. The optimal range of non-cytotoxic concentrations in Caco-2 and HT29-MTX cell lines was between 0.1 and 1.0 μg mL-1. This is the first study that evaluates the Q. cerris seed extract as a beverage.
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Affiliation(s)
- Diana Pinto
- REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 280, 4050-313 Porto, Portugal.
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The Optimized Production of 5-(Hydroxymethyl)furfural and Related Products from Spent Coffee Grounds. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9163369] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The increasing consumption of coffee worldwide has led to higher amounts of spent coffee grounds (SCG) being produced which are generally disposed of in landfill or used as compost. However, the wide range of molecules present in SCG such as saccharides, lignin, lipids and proteins give this biomass source a large chemical functionality. In this work, SCG were fractionated to separate the components into three separate portions for further valorization; these were hemicellulose-enriched fractions (HEF), lignin-enriched fraction (LEF) and cellulose-enriched fraction (CEF). HEF was effectively used in the growth of the oleaginous yeast Metschnikowia pulcherrima, additionally, the C6 sugars present in this fraction suggests that it can be used in the production of 5-hydroxymethylfurfural (HMF). The LEF had a considerable high heating value (HHV) and would be suitable as a biofuel component for combustion. CEF was efficiently used in the production of HMF as 0.35 g of this product were obtained from 10 g of SCG. Such results demonstrate that SCG can be effectively used in the production of HMF within a biorefinery concept.
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Alongi M, Calligaris S, Anese M. Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.057] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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Johansson E, Lange S, Lönnroth I. Aromatic substances in wheat malt inducing antisecretory factor and resistance to diarrhoea. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.01.034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Influence of the in vitro gastrointestinal digestion on the antioxidant activity of Artemisia gorgonum Webb and Hyptis pectinata (L.) Poit. infusions from Cape Verde. Food Res Int 2018; 115:150-159. [PMID: 30599926 DOI: 10.1016/j.foodres.2018.08.029] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 07/25/2018] [Accepted: 08/10/2018] [Indexed: 01/28/2023]
Abstract
The phenolic profile and antioxidant activity of Cape Verde's Artemisia gorgonum Webb and Hyptis pectinata (L.) Poit. infusions before and after in vitro simulation of the gastrointestinal digestion were determined. The LC-UV/DAD fingerprinting analysis allowed the identification of 3-O-caffeoylquinic acid, chlorogenic acid, 3,5 dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and other caffeoylquinic acids derivatives on A. gorgonum infusion, and of caffeoylquinic acid and quercetin derivatives on H. pectinata infusion. Despite some decrease in the chromatographic area of several peaks, no relevant qualitative alterations on the chromatographic profile were observed between the digested and undigested herbal infusions. Results obtained showed a decrease on the antioxidant capacity of both tested herbal infusions after the in vitro digestion. This decrease was more pronounced for H. pectinata than for A. gorgonum and was also more pronounced regarding the radical scavenging capacity than regarding the reducing capacity. After complete digestion the superoxide anion and the DPPH-radical scavenging capacities decreased ≈ 43 and 75% for H. pectinata and ≈ 31 and 70% for A. gorgonum. Despite the observed differences before and after simulated gastrointestinal digestion, both infusions still had antioxidant activity at the end of this process. Thus, the antioxidant potential of A. gorgonum and H. pectinata infusions from Cape Verde, prepared as traditionally used, seems to be kept in some extend throughout the digestive system.
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