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Korin A, Gouda MM, Youssef M, Elsharkawy E, Albahi A, Zhan F, Sobhy R, Li B. Whey Protein Sodium-Caseinate as a Deliverable Vector for EGCG: In Vitro Optimization of Its Bioaccessibility, Bioavailability, and Bioactivity Mode of Actions. Molecules 2024; 29:2588. [PMID: 38893466 PMCID: PMC11174060 DOI: 10.3390/molecules29112588] [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: 05/09/2024] [Revised: 05/26/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
Epigallocatechin gallate (EGCG), the principal catechin in green tea, exhibits diverse therapeutic properties. However, its clinical efficacy is hindered by poor stability and low bioavailability. This study investigated solid particle-in-oil-in-water (S/O/W) emulsions stabilized by whey protein isolate (WPI) and sodium caseinate (NaCas) as carriers to enhance the bioavailability and intestinal absorption of EGCG. Molecular docking revealed binding interactions between EGCG and these macromolecules. The WPI- and NaCas-stabilized emulsions exhibited high encapsulation efficiencies (>80%) and significantly enhanced the bioaccessibility of EGCG by 64% compared to free EGCG after simulated gastrointestinal digestion. Notably, the NaCas emulsion facilitated higher intestinal permeability of EGCG across Caco-2 monolayers, attributed to the strong intermolecular interactions between caseins and EGCG. Furthermore, the emulsions protected Caco-2 cells against oxidative stress by suppressing intracellular reactive oxygen species generation. These findings demonstrate the potential of WPI- and NaCas-stabilized emulsions as effective delivery systems to improve the bioavailability, stability, and bioactivity of polyphenols like EGCG, enabling their applications in functional foods and nutraceuticals.
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Affiliation(s)
- Ali Korin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt
| | - Mostafa M. Gouda
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Department of Nutrition & Food Science, National Research Centre, Dokki, Giza 12622, Egypt
| | - Mahmoud Youssef
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt
| | - Eman Elsharkawy
- Faculty of Science, Northern Border University, Arar 91431, Saudi Arabia
| | - Amgad Albahi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National Food Research Centre, Ministry of Agriculture and Natural Resources, Khartoum 113, Sudan
| | - Fuchao Zhan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Remah Sobhy
- Department of Biochemistry, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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2
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Wang G, Wang J, Momeni MR. Epigallocatechin-3-gallate and its nanoformulation in cervical cancer therapy: the role of genes, MicroRNA and DNA methylation patterns. Cancer Cell Int 2023; 23:335. [PMID: 38129839 PMCID: PMC10740301 DOI: 10.1186/s12935-023-03161-9] [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: 09/19/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023] Open
Abstract
Green tea, a popular and healthy nonalcoholic drink consumed globally, is abundant in natural polyphenols. One of these polyphenols is epigallocatechin-3-gallate (EGCG), which offers a range of health benefits, such as metabolic regulation, antioxidant properties, anti-inflammatory effects, and potential anticancer properties. Clinical research has shown that EGCG can inhibit cancers in the male and female reproductive systems, including ovarian, cervical, endometrial, breast, testicular, and prostate cancers. Further research on cervical cancer has revealed the crucial role of epigenetic mechanisms in the initiation and progression of this type of cancer. These include changes to the DNA, histones, and non-coding RNAs, such as microRNAs. These changes are reversible and can occur even before genetic mutations, making them a potential target for intervention therapies. One promising approach to cancer prevention and treatment is the use of specific agents (known as epi-drugs) that target the cancer epigenome or epigenetic dysregulation. Phytochemicals, a group of diverse molecules, have shown potential in modulating cancer processes through their interaction with the epigenetic machinery. Among these, green tea and its main polyphenol EGCG have been extensively studied. This review highlights the therapeutic effects of EGCG and its nanoformulations on cervical cancer. It also discusses the epigenetic events involved in cervical cancer, such as DNA methylation and microRNA dysregulation, which may be affected by EGCG.
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Affiliation(s)
- Guichun Wang
- School of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing, 100029, China
| | - Jinyi Wang
- School of Clinical Medicine, Tsinghua University, Beijing, 100084, China.
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3
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Shuvalov O, Kirdeeva Y, Daks A, Fedorova O, Parfenyev S, Simon HU, Barlev NA. Phytochemicals Target Multiple Metabolic Pathways in Cancer. Antioxidants (Basel) 2023; 12:2012. [PMID: 38001865 PMCID: PMC10669507 DOI: 10.3390/antiox12112012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/09/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
Cancer metabolic reprogramming is a complex process that provides malignant cells with selective advantages to grow and propagate in the hostile environment created by the immune surveillance of the human organism. This process underpins cancer proliferation, invasion, antioxidant defense, and resistance to anticancer immunity and therapeutics. Perhaps not surprisingly, metabolic rewiring is considered to be one of the "Hallmarks of cancer". Notably, this process often comprises various complementary and overlapping pathways. Today, it is well known that highly selective inhibition of only one of the pathways in a tumor cell often leads to a limited response and, subsequently, to the emergence of resistance. Therefore, to increase the overall effectiveness of antitumor drugs, it is advisable to use multitarget agents that can simultaneously suppress several key processes in the tumor cell. This review is focused on a group of plant-derived natural compounds that simultaneously target different pathways of cancer-associated metabolism, including aerobic glycolysis, respiration, glutaminolysis, one-carbon metabolism, de novo lipogenesis, and β-oxidation of fatty acids. We discuss only those compounds that display inhibitory activity against several metabolic pathways as well as a number of important signaling pathways in cancer. Information about their pharmacokinetics in animals and humans is also presented. Taken together, a number of known plant-derived compounds may target multiple metabolic and signaling pathways in various malignancies, something that bears great potential for the further improvement of antineoplastic therapy.
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Affiliation(s)
- Oleg Shuvalov
- Institute of Cytology of the Russian Academy of Sciences, St. Petersburg 194064, Russia; (Y.K.); (A.D.); (O.F.)
| | - Yulia Kirdeeva
- Institute of Cytology of the Russian Academy of Sciences, St. Petersburg 194064, Russia; (Y.K.); (A.D.); (O.F.)
| | - Alexandra Daks
- Institute of Cytology of the Russian Academy of Sciences, St. Petersburg 194064, Russia; (Y.K.); (A.D.); (O.F.)
| | - Olga Fedorova
- Institute of Cytology of the Russian Academy of Sciences, St. Petersburg 194064, Russia; (Y.K.); (A.D.); (O.F.)
| | - Sergey Parfenyev
- Institute of Cytology of the Russian Academy of Sciences, St. Petersburg 194064, Russia; (Y.K.); (A.D.); (O.F.)
| | - Hans-Uwe Simon
- Institute of Pharmacology, University of Bern, 3010 Bern, Switzerland;
- Institute of Fundamental Medicine and Biology, Kazan Federal University, Kazan 420008, Russia
| | - Nickolai A. Barlev
- Institute of Cytology of the Russian Academy of Sciences, St. Petersburg 194064, Russia; (Y.K.); (A.D.); (O.F.)
- Institute of Fundamental Medicine and Biology, Kazan Federal University, Kazan 420008, Russia
- Department of Biomedical Sciences, School of Medicine, Nazarbayev University, Astana 20000, Kazakhstan
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4
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Hamzalioglu A, Tagliamonte S, Gökmen V, Vitaglione P. Casein-phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility. Food Funct 2023; 14:9457-9469. [PMID: 37807936 DOI: 10.1039/d3fo02630b] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
Casein (CN) represents many proline residues that may bind polyphenols. Some evidence exists of CN-polyphenols interaction in model systems. The formation of such interactions upon digestion and the effects on CN digestibility and potential functionality due to the release of bioactive peptides are obscure. This study aimed to explore the interactions of CN with different phenol compounds under digestive conditions and monitor how they affect the bioaccessibility of phenol compounds and bioactive peptides. CN or CN hydrolysate and phenol compounds such as chlorogenic acid, ellagic acid, catechin, green tea extract, and tea extract, singularly or in combination with CN were digested in vitro. Total antioxidant capacity (TAC), degree of hydrolysis, and bioactive peptide formation were assessed in the samples collected through the digestion. The results showed that bioaccessible TAC was 1.17 to 1.93-fold higher in CN co-digested with phenol compounds than initially due to a higher release of antioxidant peptides in the presence of phenolic compounds. However, TAC values in the intestinal insoluble part of CN-phenol digests were higher than the initial, indicating that such interactions may be functional to transport phenols to the colon. Bioactive peptide release was affected by the phenol type (catechins were the most effective) as well as phenol concentration. As an opioid peptide released from β-CN, β-casomorphin formation was significantly influenced by the co-digestion of CN with phenol compounds. This study confirmed the possible CN-phenol interaction during digestion, affecting bioactive peptide release.
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Affiliation(s)
- Aytul Hamzalioglu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| | - Silvia Tagliamonte
- Department of Agricultural Sciences, University of Naples, 80055 Portici, Naples, Italy.
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples, 80055 Portici, Naples, Italy.
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5
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Odriozola-Serrano I, Nogueira DP, Esparza I, Vaz AA, Jiménez-Moreno N, Martín-Belloso O, Ancín-Azpilicueta C. Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion. Antioxidants (Basel) 2023; 12:antiox12051035. [PMID: 37237901 DOI: 10.3390/antiox12051035] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/28/2023] [Accepted: 04/28/2023] [Indexed: 05/28/2023] Open
Abstract
Rosehips, particularly dog rose fruits (Rosa canina L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by gastrointestinal digestion. Thus, the purpose of this research was to study the impact of gastrointestinal and colonic in vitro digestions on the concentration of total and individual bioaccessible phenolic compounds from a hydroalcoholic extract of rosehips (Rosa canina) and also their antioxidant capacity. A total of 34 phenolic compounds were detected in the extracts using UPLC-MS/MS. Ellagic acid, taxifolin, and catechin were the most abundant compounds in the free fraction, while gallic and p-coumaric acids were the main compounds in the bound phenolic fraction. Gastric digestion negatively affected the content of free phenolic compounds and the antioxidant activity measured using the DPPH radical method. However, there was an enhancement of antioxidant properties in terms of phenolic content and antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl): 18.01 ± 4.22 mmol Trolox Equivalent (TE)/g; FRAP (Ferric Reducing Antioxidant Power): 7.84 ± 1.83 mmol TE/g) after the intestinal stage. The most bioaccessible phenolic compounds were flavonols (73.3%) and flavan-3-ols (71.4%). However, the bioaccessibility of phenolic acids was 3%, probably indicating that most of the phenolic acids were still bound to other components of the extract. Ellagic acid is an exception since it presented a high bioaccessibility (93%) as it was mainly found in the free fraction of the extract. Total phenolic content decreased after in vitro colonic digestion, probably due to chemical transformations of the phenolic compounds by gut microbiota. These results demonstrated that rosehip extracts have a great potential to be used as a functional ingredient.
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Affiliation(s)
- Isabel Odriozola-Serrano
- Department of Food Technology, University of Lleida-Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Danielle P Nogueira
- Department of Sciences, Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
| | - Irene Esparza
- Department of Sciences, Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
| | - Ana A Vaz
- Department of Food Technology, University of Lleida-Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Nerea Jiménez-Moreno
- Department of Sciences, Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida-Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Carmen Ancín-Azpilicueta
- Department of Sciences, Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
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Hassani S, Maghsoudi H, Fattahi F, Malekinejad F, Hajmalek N, Sheikhnia F, Kheradmand F, Fahimirad S, Ghorbanpour M. Flavonoids nanostructures promising therapeutic efficiencies in colorectal cancer. Int J Biol Macromol 2023; 241:124508. [PMID: 37085076 DOI: 10.1016/j.ijbiomac.2023.124508] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/07/2023] [Accepted: 04/14/2023] [Indexed: 04/23/2023]
Abstract
Colorectal cancer is among the frequently diagnosed cancers with high mortality rates around the world. Polyphenolic compounds such as flavonoids are secondary plant metabolites which exhibit anti-cancer activities along with anti-inflammatory effects. However, due to their hydrophobicity, sensitivity to degradation and low bioavailability, therapeutic effects have shown poor therapeutic effect. Nano delivery systems such as nanoliposomes, nanomicelles, silica nanoparticles have been investigated to overcome these difficulties. This review provides a summary of the efficiency of certain flavonoids and polyphenols (apigenin, genistein, resveratrol, quercetin, silymarin, catechins, luteolin, fisetin, gallic acid, rutin, and curcumin) on colorectal cancer models. It comprehensively discusses the influence of nano-formulation of flavonoids on their biological functions, including cellular uptake rate, bioavailability, solubility, and cytotoxicity, as well as their potential for reducing colorectal cancer tumor size under in vivo situations.
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Affiliation(s)
- Sepideh Hassani
- Student Research Committee, Urmia University of Medical Sciences, Urmia, Iran; Department of Clinical Biochemistry, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Hossein Maghsoudi
- Student Research Committee, Urmia University of Medical Sciences, Urmia, Iran; Department of Clinical Biochemistry, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Fahimeh Fattahi
- Oncopathology Research Center, Iran University of Medical Sciences, Tehran, Iran; Molecular and Medicine Research Center, Arak University of Medical Sciences, Arak, Iran
| | - Faezeh Malekinejad
- Student Research Committee, Urmia University of Medical Sciences, Urmia, Iran; Department of Clinical Biochemistry, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Nooshin Hajmalek
- Department of Clinical Biochemistry, School of Medicine, Babol University of Medical Sciences, Babol, Iran
| | - Farhad Sheikhnia
- Student Research Committee, Urmia University of Medical Sciences, Urmia, Iran; Department of Clinical Biochemistry, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran.
| | - Fatemeh Kheradmand
- Department of Clinical Biochemistry, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Shohreh Fahimirad
- Molecular and Medicine Research Center, Arak University of Medical Sciences, Arak, Iran.
| | - Mansour Ghorbanpour
- Department of Medicinal Plants, Faculty of Agriculture and Natural Resources, Arak University, Arak 38156-8-8349, Iran.
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7
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Hazimeh D, Massoud G, Parish M, Singh B, Segars J, Islam MS. Green Tea and Benign Gynecologic Disorders: A New Trick for An Old Beverage? Nutrients 2023; 15:1439. [PMID: 36986169 PMCID: PMC10054707 DOI: 10.3390/nu15061439] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 03/08/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Green tea is harvested from the tea plant Camellia sinensis and is one of the most widely consumed beverages worldwide. It is richer in antioxidants than other forms of tea and has a uniquely high content of polyphenolic compounds known as catechins. Epigallocatechin-3-gallate (EGCG), the major green tea catechin, has been studied for its potential therapeutic role in many disease contexts, including pathologies of the female reproductive system. As both a prooxidant and antioxidant, EGCG can modulate many cellular pathways important to disease pathogenesis and thus has clinical benefits. This review provides a synopsis of the current knowledge on the beneficial effects of green tea in benign gynecological disorders. Green tea alleviates symptom severity in uterine fibroids and improves endometriosis through anti-fibrotic, anti-angiogenic, and pro-apoptotic mechanisms. Additionally, it can reduce uterine contractility and improve the generalized hyperalgesia associated with dysmenorrhea and adenomyosis. Although its role in infertility is controversial, EGCG can be used as a symptomatic treatment for menopause, where it decreases weight gain and osteoporosis, as well as for polycystic ovary syndrome (PCOS).
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Affiliation(s)
| | | | | | | | - James Segars
- Department of Gynecology and Obstetrics, Division of Reproductive Sciences & Women’s Health Research, Johns Hopkins Medicine, Baltimore, MD 21205, USA
| | - Md Soriful Islam
- Department of Gynecology and Obstetrics, Division of Reproductive Sciences & Women’s Health Research, Johns Hopkins Medicine, Baltimore, MD 21205, USA
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8
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Parish M, Massoud G, Hazimeh D, Segars J, Islam MS. Green Tea in Reproductive Cancers: Could Treatment Be as Simple? Cancers (Basel) 2023; 15:cancers15030862. [PMID: 36765820 PMCID: PMC9913717 DOI: 10.3390/cancers15030862] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 01/31/2023] Open
Abstract
Green tea originates from the tea plant Camellia sinensis and is one of the most widely consumed beverages worldwide. Green tea polyphenols, commonly known as catechins, are the major bioactive ingredients and account for green tea's unique health benefits. Epigallocatechin-3-gallate (EGCG), is the most potent catechin derivative and has been widely studied for its pro- and anti-oxidative effects. This review summarizes the chemical and chemopreventive properties of green tea in the context of female reproductive cancers. A comprehensive search of PubMed and Google Scholar up to December 2022 was conducted. All original and review articles related to green tea or EGCG, and gynecological cancers published in English were included. The findings of several in vitro, in vivo, and epidemiological studies examining the effect of green tea on reproductive cancers, including ovarian, cervical, endometrial, and vulvar cancers, are presented. Studies have shown that this compound targets specific receptors and intracellular signaling pathways involved in cancer pathogenesis. The potential benefits of using green tea in the treatment of reproductive cancers, alone or in conjunction with chemotherapeutic agents, are examined, shedding light on new therapeutic strategies for the management of female reproductive cancers.
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Affiliation(s)
| | | | | | - James Segars
- Correspondence: (J.S.); or (M.S.I.); Tel.: +1-410-614-2000 (J.S. & M.S.I.)
| | - Md Soriful Islam
- Correspondence: (J.S.); or (M.S.I.); Tel.: +1-410-614-2000 (J.S. & M.S.I.)
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9
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Cheung M, Robinson JA, Phillip G, Pegg RB. Evaluating the phenolic composition and antioxidant properties of Georgia pecans after in vitro digestion. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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10
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Interactions between Hazelnut (Corylus avellana L.) Protein and Phenolics and In Vitro Gastrointestinal Digestibility. SEPARATIONS 2022. [DOI: 10.3390/separations9120406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
In this study, we investigated the formation of protein–phenolic complexes from dephenolized hazelnut meal protein isolates (dHPI) and hazelnut skin phenolic extracts (HSE) and their effects on the bioaccessibility of both hazelnut proteins and phenolics. The dHPI–HSE complexes were of considerable size and were dependent on HSE concentration due to aggregation. Although catechin was the main component of HSE, it did not cause aggregation, except for a slight rise in particle size. According to fluorescence quenching, the hazelnut protein–phenolic extract complex had a linear Stern–Volmer plot expressing static quenching between 0–0.5 mM concentration; the interaction was mainly dependent on hydrogen bonding and van der Waals forces (ΔH < 0 and ΔS < 0), and the reaction was spontaneous (ΔG < 0). According to Fourier transform infrared (FTIR) spectroscopy results, higher phenolic extract concentration caused an increase in irregular structures in hazelnut protein, while the lowest catechin and phenolic concentration altered the regular structure. Skin extracts did not alter the digestibility of dephenolized proteins, but dephenolization reduced the degree of hydrolysis by pancreatin. The formation of the protein–phenolic complex had a beneficial effect on the bioaccessibility of hazelnut skin phenols, predominantly those on the galloylated form of the catechins, such as gallocatechin gallate and epigallocatechin gallate. Thus, the bioaccessibility and antioxidant activity analysis results showed that protein–phenolic complexes obtained from hazelnut meal and skin may promote the transition of phenolic compounds from the gastrointestinal tract without degradation.
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Helal A, Cattivelli A, Conte A, Tagliazucchi D. In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt. Molecules 2022; 27:6843. [PMID: 36296436 PMCID: PMC9607598 DOI: 10.3390/molecules27206843] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/06/2022] [Accepted: 10/08/2022] [Indexed: 10/13/2023] Open
Abstract
Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, antioxidant activity and individual hydroxycinnamic acids have been identified and quantified through mass spectrometry. The results from coffee-fortified yogurt were compared with fermented coffee and plain yogurt. Coffee-fortified yogurt had higher total phenolic content and antioxidant activity compared to plain yogurt. However, the total phenolic compounds found in coffee-fortified yogurt represented only 38.9% of the original content in coffee. Caffeoylquinic acids were the most abundant phenolic compounds in coffee. Fermented coffee and coffee-fortified yogurt displayed lower amounts of individual phenolic compounds with respect to coffee (69.8% and 52.4% of recovery, respectively). A protective effect of the yogurt matrix on total and individual coffee phenolic compounds has been observed after in vitro digestion, resulting in a higher bioaccessibility in comparison with digested fermented coffee. Moreover, coffee-fortified yogurt showed the highest antioxidant values after digestion. These findings clearly demonstrate that coffee-fortified yogurt can be considered a significant source of bioaccessible hydroxycinnamic acids, besides its health benefits as a fermented dairy product.
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Affiliation(s)
- Ahmed Helal
- Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour 22516, Egypt
| | - Alice Cattivelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, Italy
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12
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Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources. Foods 2022; 11:foods11182846. [PMID: 36140972 PMCID: PMC9497991 DOI: 10.3390/foods11182846] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/19/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Polyphenols are widely known for their benefits to human health; however, dietary intake of this class of compounds is low in the United States due to low intake of fruits and vegetables. Dairy foods (i.e., milk, yogurt) have been shown to increase polyphenol bioavailability via protein–polyphenol interactions, which may have important implications for human health. Increasing consumer interest in sustainability and health has led to the introduction of a variety of novel plant-based proteins and related food products as dairy alternatives. This study compared whey, a popular dairy-based food protein, to pea and hemp proteins for their abilities to form complexes with polyphenols from blueberries, which are a widely consumed fruit in the US with demonstrated health effects. Physical and chemical characteristics of each protein extract in the presence and absence of blueberry polyphenols were investigated using a variety of spectroscopic methods. The influence of polyphenol complexation on protein digestion was also assessed in vitro. While all proteins formed complexes with blueberry polyphenols, the hemp and pea proteins demonstrated greater polyphenol binding affinities than whey, which may be due to observed differences in protein secondary structure. Polyphenol addition did not affect the digestion of any protein studied. Solution pH appeared to play a role in protein–polyphenol complex formation, which suggests that the effects observed in this model food system may differ from food systems designed to mimic other food products, such as plant-based yogurts. This study provides a foundation for exploring the effects of plant-based proteins on phytochemical functionality in complex, “whole food” matrices, and supports the development of plant-based dairy analogs aimed at increasing polyphenol stability and bioavailability.
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Ntamo Y, Jack B, Ziqubu K, Mazibuko-Mbeje SE, Nkambule BB, Nyambuya TM, Mabhida SE, Hanser S, Orlando P, Tiano L, Dludla PV. Epigallocatechin gallate as a nutraceutical to potentially target the metabolic syndrome: novel insights into therapeutic effects beyond its antioxidant and anti-inflammatory properties. Crit Rev Food Sci Nutr 2022; 64:87-109. [PMID: 35916835 DOI: 10.1080/10408398.2022.2104805] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Epigallocatechin gallate (EGCG) is one of the most abundant and powerful flavonoids contained in green tea. Because of the global increase in green tea consumption, there has been a general interest in understanding its health benefits, including its bioactive compounds like EGCG. Indeed, preclinical evidence already indicates that EGCG demonstrated a strong antioxidant and anti-inflammatory properties that could be essential in protecting against metabolic syndrome. The current review explores clinical evidence reporting on the beneficial effects of EGCG supplementation in obese subjects or patients with diverse metabolic complications that include type 2 diabetes and cardiovascular disease. The discussion incorporates the impact of different formulations of EGCG, as well as the effective doses and treatment duration. Importantly, besides highlighting the potential use of EGCG as a nutraceutical, the current review also discusses crucial evidence related to its pharmaceutical development as an agent to hinder metabolic diseases, including its bioavailability and metabolism profile, as well as its well-known biological properties.
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Affiliation(s)
- Yonela Ntamo
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa
| | - Babalwa Jack
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa
| | - Khanyisani Ziqubu
- Department of Biochemistry, North-West University, Mmabatho, South Africa
| | | | - Bongani B Nkambule
- School of Laboratory Medicine and Medical Sciences, University of KwaZulu-Natal, Durban, South Africa
| | - Tawanda M Nyambuya
- Department of Health Sciences, Namibia University of Science and Technology, Windhoek, Namibia
| | - Sihle E Mabhida
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa
| | - Sidney Hanser
- Department of Physiology and Environmental Health, University of Limpopo, Sovenga, South Africa
| | - Patrick Orlando
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Luca Tiano
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Phiwayinkosi V Dludla
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa
- Department of Biochemistry and Microbiology, University of Zululand, KwaDlangezwa, South Africa
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14
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Bioaccessibility and bioavailability changes of phenolic compounds in pumpkins (Cucurbita moschata): A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101753] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Yin Z, Zheng T, Ho CT, Huang Q, Wu Q, Zhang M. Improving the stability and bioavailability of tea polyphenols by encapsulations: a review. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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16
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Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Epigallocatechin-3-gallate + L-theanine/β-cyclodextrin inclusion complexes enhance epigallocatechin-3-gallate bioavailability and its lipid-lowering and weight loss effects. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104998] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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18
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Effects of in vitro simulated digestion on the antioxidant activity of different Camellia sinensis (L.) Kuntze leaves extracts. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03864-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/06/2022]
Abstract
AbstractThe stability of tea phenolic compounds is influenced by pH value and digestive processes. However, the complex mixture of constituents in tea may modulate the stability of these compounds during digestion. In this study, tea infusions obtained from green, black, and Oolong tea leaves were exposed to in vitro simulated gastrointestinal digestion, and the stability of ( +)-catechin, caffeine, (−)-epicatechin, epigallocatechin-3-gallate (EGCG), and gallic acid was compared to that of isolated compounds. Changes in antioxidant activity were also evaluated by means of DPPH assay and in a H2O2-induced in vitro oxidative stress model, using Caco-2 cells. The stability of teas antioxidant constituents was different when using teas extract, compared to the reference compound alone, with the total phenolic content being more stable in extracts containing them in higher amount. EGCG degradation correlated well with changes in the DPPH inhibition assay, confirming its pivotal role in the antioxidant activity of tea. Differently, the antioxidant effect in the in vitro cell-based model was much more related to the initial total phenolic content of the extracts, with green tea being more effective than black tea and Oolong tea. Moreover, the antioxidant activity of teas was strongly affected by gastrointestinal digestion. Taken together, these findings suggest a protective role of teas phytocomplex against gastrointestinal digestion of antioxidant constituents. In conclusion, the effect of gastrointestinal digestion on the antioxidant activity of tea should be taken into account, as this may be different from one extract to another and information on the stability of active constituents cannot be extrapolated from data obtained using single compounds.
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19
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Hussain Zaki UK, Fryganas C, Trijsburg L, Feskens EJM, Capuano E. In vitro gastrointestinal bioaccessibility and colonic fermentation of lignans from fresh, fermented, and germinated flaxseed. Food Funct 2022; 13:10737-10747. [DOI: 10.1039/d2fo02559k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fermented flaxseed improves lignan (SECO) bioaccessibility in the gastrointestinal phase, release and conversion to enterolactone during colon fermentation.
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Affiliation(s)
- Umi Kalsum Hussain Zaki
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands
- Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Selangor, Malaysia
| | - Christos Fryganas
- Food Quality & Design Department, Wageningen University & Research, Wageningen, The Netherlands
| | - Laura Trijsburg
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands
| | - Edith J. M. Feskens
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands
| | - Edoardo Capuano
- Food Quality & Design Department, Wageningen University & Research, Wageningen, The Netherlands
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20
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Kamiloglu S, Ozdal T, Bakir S, Capanoglu E. Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition. Food Chem 2021; 374:131728. [PMID: 34891090 DOI: 10.1016/j.foodchem.2021.131728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 10/21/2021] [Accepted: 11/27/2021] [Indexed: 11/17/2022]
Abstract
In this study, terebinth coffee formulations were prepared with whole or skimmed milk with or without sugar/sweetener in order to study the matrix effect on the bioaccessibility of terebinth polyphenols. Quercetin glycosides and catechin were the major flavonoids identified in the terebinth formulations, whereas gallic, protocatechuic, syringic and ellagic acids were determined as the non-flavonoid compounds. The in vitro gastrointestinal digestion model results revealed that addition of whole milk to terebinth coffee increased the total bioaccessible flavonoids significantly (45%) (p < 0.05), whereas skim milk addition did not result in any significant change. Furthermore, antioxidant capacity results measured with CUPRAC assay showed that addition of milk alone or together with sugar/sweetener increases the bioaccessibility of terebinth coffee antioxidants (36-70%) (p < 0.05). Overall, terebinth coffee + whole milk + sugar formulation was found to contain the highest amount of bioaccessible flavonoid and non-flavonoid compounds (42.71-47.07 mg/100 g).
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Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey; Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey.
| | - Tugba Ozdal
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Okan University, 34959 Tuzla, Istanbul, Turkey.
| | - Sena Bakir
- Department of Gastronomy and Culinary Arts, Tourism Faculty, Recep Tayyip Erdogan University, 53400 Ardesen, Rize, Turkey.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
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21
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Seigler DS, Friesen JB, Bisson J, Graham JG, Bedran-Russo A, McAlpine JB, Pauli GF. Do Certain Flavonoid IMPS Have a Vital Function? Front Nutr 2021; 8:762753. [PMID: 34926546 PMCID: PMC8672243 DOI: 10.3389/fnut.2021.762753] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Accepted: 10/25/2021] [Indexed: 11/22/2022] Open
Abstract
Flavonoids are a vast group of metabolites that are essential for vascular plant physiology and, thus, occur ubiquitously in plant-based/-derived foods. The solitary designation of thousands of known flavonoids hides the fact that their metabolomes are structurally highly diverse, consist of disparate subgroups, yet undergo a certain degree of metabolic interconversion. Unsurprisingly, flavonoids have been an important theme in nutrition research. Already in the 1930s, it was discovered that the ability of synthetic Vitamin C to treat scurvy was inferior to that of plant extracts containing Vitamin C. Subsequent experimental evidence led to the proposal of Vitamin P (permeability) as an essential phytochemical nutrient. However, attempts to isolate and characterize Vitamin P gave confusing and sometimes irreproducible results, which today can be interpreted as rooted in the unrecognized (residual) complexity of the intervention materials. Over the years, primarily flavonoids (and some coumarins) were known as having Vitamin P-like activity. More recently, in a NAPRALERT meta-analysis, essentially all of these Vitamin P candidates were identified as IMPs (Invalid/Improbable/Interfering Metabolic Panaceas). While the historic inability to define a single compound and specific mode of action led to general skepticism about the Vitamin P proposition for "bioflavonoids," the more logical conclusion is that several abundant and metabolically labile plant constituents fill this essential role in human nutrition at the interface of vitamins, cofactors, and micronutrients. Reviewing 100+ years of the multilingual Vitamin P and C literature provides the rationales for this conclusion and new perspectives for future research.
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Affiliation(s)
- David S. Seigler
- Department of Plant Biology, University of Illinois at Urbana Champaign, Champaign, IL, United States
| | - J. Brent Friesen
- Center for Natural Products Technologies, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Physical Sciences Department, Dominican University, River Forest, IL, United States
| | - Jonathan Bisson
- Center for Natural Products Technologies, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
| | - James G. Graham
- Center for Natural Products Technologies, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
| | - Ana Bedran-Russo
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Department of Restorative Dentistry, College of Dentistry, University of Illinois at Chicago, Chicago, IL, United States
| | - James B. McAlpine
- Center for Natural Products Technologies, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
| | - Guido F. Pauli
- Center for Natural Products Technologies, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
- Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, United States
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22
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Qin W, Yamada R, Araki T, Ogawa Y. Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02735-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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Rusak G, Šola I, Vujčić Bok V. Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3568-3578. [PMID: 34366474 PMCID: PMC8292538 DOI: 10.1007/s13197-021-05086-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/17/2021] [Accepted: 03/24/2021] [Indexed: 05/12/2023]
Abstract
The purpose of this study was to compare the polyphenol, antioxidant and antidiabetic potential of powdered Matcha and bagged Sencha tea during in vitro digestion. Total phenols (TP), flavonoids (TF), flavanols (TFLA), antioxidant and antidiabetic (α-glucosidase inhibition) activity were higher in Matcha tea before and in most in vitro digestion phases. Upon gastric digestion, in Matcha tea TP, TF, TFLA were 2.6, 1.4 and 1.2 times significantly higher (p ≤ 0.05), respectively; gallic acid, gallocatechin, epigallocatechin, quercetin and kaempferol 1.5, 1.6, 1.8, 1.7, 1.2 times, respectively; whereas antioxidant activity was significantly (p ≤ 0.05) higher 3.2 and 1.1 times with ABTS and FRAP and α-glucosidase inhibition 1.8 times. After the intestinal phase, TP and TFLA were 3.4 and 1.7 times significantly (p ≤ 0.05) higher, respectively, antioxidant activity was significantly (p ≤ 0.05) higher 2.4 and 2.0 times with ABTS and FRAP, respectively, while inhibition of α-glucosidase was 1.7 time significantly (p ≤ 0.05) higher in Matcha tea, but the differences in TF, TP and identified phenolics (with the exception of gallic acid) between Matcha and Sencha tea were neutralized. Our results are the first to demonstrate that, during digestion of Matcha powder together with its water extract, Matcha polyphenols are more bioavailable and possess higher antioxidant and antidiabetic activity compared to Sencha. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05086-5.
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Affiliation(s)
- Gordana Rusak
- Department of Biology, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia
| | - Ivana Šola
- Department of Biology, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia
| | - Valerija Vujčić Bok
- Department of Biology, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia
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24
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Sylla N, Bouyahya A, Taha D, Dakka N, Elhajji H. Study of the antioxidant and antidiabetic activity in vitro of free and encapsulated phenolic compounds of olive pomace. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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25
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Laib I, Kehal F, Arris M, Maameri MI, Lachlah H, Bensouici C, Mosbah R, Houasnia M, Barkat M. Effet de la digestion gastro-intestinale in vitro sur les composés phénoliques et l’activité antioxydante du thé vert Camellia sinensis L. issu de l’agriculture biologique. NUTR CLIN METAB 2021. [DOI: 10.1016/j.nupar.2020.12.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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26
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Strauch RC, Lila MA. Pea protein isolate characteristics modulate functional properties of pea protein-cranberry polyphenol particles. Food Sci Nutr 2021; 9:3740-3751. [PMID: 34262733 PMCID: PMC8269610 DOI: 10.1002/fsn3.2335] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 04/23/2021] [Accepted: 04/26/2021] [Indexed: 12/11/2022] Open
Abstract
Plant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein-polyphenol particles utilized as food ingredients allow consumers to incorporate more health-benefiting plant bioactives into their diets. The functional properties of the protein-polyphenol particles can be influenced by many factors, including complexation conditions and starting material properties. Here, cranberry polyphenols extracted from pomace were complexed with nine pea protein isolate starting materials with different physical (particle size and protein content) and chemical (hydrolyzed and oxidized) properties to investigate the impact of protein characteristics on particle functionality. Chemical differences between proteins affected polyphenol binding; oxidized protein isolate (specifically, VegOtein N) bound 12%-27% more polyphenols than other isolates. Polyphenol binding to proteins decreased digestion rates in vitro, averaging 25% slower gastric (pepsin) digestion and a 35% slower intestinal (pancreatin) digestion. Physical differences in protein starting materials affected digestibility; isolate with the largest particle size (specifically, Nutralys F85G) produced particles with the lowest digestion rate. Solubility was impacted by both the process of forming particles and by polyphenol binding; control particles were 56% less soluble, and protein-polyphenol particles up to 75% less soluble, than unmodified proteins. The solubility of unmodified protein isolate starting materials varied widely according to the manufacturing process, but, after complexation, protein-polyphenol particles produced from all protein sources exhibited a similar depressed level of solubility. The desired functional properties of the protein-polyphenol particle food ingredients will be considerably influenced by the properties of the protein isolate starting material.
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Affiliation(s)
- Renee Cilliers Strauch
- Plants for Human Health InstituteNorth Carolina State UniversityKannapolisNCUSA
- Department of Food, Bioprocessing and Nutrition SciencesNorth Carolina State UniversityKannapolisNCUSA
| | - Mary Ann Lila
- Plants for Human Health InstituteNorth Carolina State UniversityKannapolisNCUSA
- Department of Food, Bioprocessing and Nutrition SciencesNorth Carolina State UniversityKannapolisNCUSA
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27
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Wu M, Brown AC. Applications of Catechins in the Treatment of Bacterial Infections. Pathogens 2021; 10:546. [PMID: 34062722 PMCID: PMC8147231 DOI: 10.3390/pathogens10050546] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/26/2021] [Accepted: 04/27/2021] [Indexed: 01/08/2023] Open
Abstract
Tea is the second most commonly consumed beverage worldwide. Along with its aromatic and delicate flavors that make it an enjoyable beverage, studies report numerous health advantages in tea consumption, including applications in antimicrobial therapy. The antimicrobial properties of tea are related to catechin and its derivatives, which are natural flavonoids that are abundant in tea. Increasing evidence from in vitro studies demonstrated antimicrobial effects of catechins on both gram-positive and gram-negative bacteria, and proposed direct and indirect therapeutic mechanisms. Additionally, catechins were reported to be effective anti-virulence agents. Furthermore, a number of studies presented evidence that catechins display synergistic effects with certain antibiotics, thus potentiating the activity of antibiotics in resistant bacteria. Despite their numerous beneficial properties, catechins face many challenges in their development as therapeutic agents, including poor absorption, low bioavailability, and rapid degradation. The introduction of nanobiotechnology provides target-based and stable delivery, which enhances catechin bioavailability and optimizes drug efficacy. As further research continues to focus on overcoming the unresolved challenges, catechins are likely to see additional promising applications in our continual fight against bacterial infections.
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Affiliation(s)
| | - Angela C. Brown
- Department of Chemical and Biomolecular Engineering, Lehigh University, Bethlehem, PA 18015, USA;
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28
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Panagopoulou EA, Chiou A, Bismpikis M, Mouraka P, Mangiorou E, Karathanos VT. Dried fruits: phytochemicals and their fate during
in vitro
digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Eirini A. Panagopoulou
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
| | - Antonia Chiou
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
| | - Minas Bismpikis
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
| | - Panagiota Mouraka
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
| | - Eleni Mangiorou
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
| | - Vaios T. Karathanos
- Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece
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29
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Silva-Espinoza MA, García-Martínez E, Martínez-Navarrete N. Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion. Food Chem 2021; 357:129724. [PMID: 33866244 DOI: 10.1016/j.foodchem.2021.129724] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 03/20/2021] [Accepted: 03/26/2021] [Indexed: 01/05/2023]
Abstract
Dehydrated fruit puree may be a convenient way to promote the healthy consumption of fruit based foods. Drying carriers, highly used by the food industry to stabilize dried fruit products, may show a potential encapsulating capacity of the biocompounds, that could also limit their bioaccesibility. This study analyzed the impact of gum Arabic (GA), bamboo fiber (BF), native corn starch, starch substituted with octenylsuccinic groups, pea fiber, and maltodextrin on the in vitro bioaccessibility of vitamin C (VC), total phenols (TP), and β-carotene, as well as on the antioxidant capacity during the freeze-drying and in vitro digestion of an orange puree. Amongst the formulations studied, GA + BF was the most effective for phytochemicals protection of the freeze-dried orange puree during the intestinal stage of digestion, resulting in a higher TP and VC bioaccessibility (59% and 36%, respectively).
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Affiliation(s)
- Marilú A Silva-Espinoza
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Eva García-Martínez
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
| | - Nuria Martínez-Navarrete
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
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30
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Simonetti A, Perna A, Grassi G, Gambacorta E. In vitro phenols bioaccessibility and antioxidant activity of goat milk yogurt fortified with Rhus coriaria leaf powder. J Food Sci 2021; 86:1400-1409. [PMID: 33761134 DOI: 10.1111/1750-3841.15661] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 12/23/2020] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Abstract
Goat yogurt samples fortified with 20% (w/v) Rhus coriaria leaf powder were in vitro digested in order to evaluate the total phenolic content (TPC), antioxidant activity (AA), and bioaccessibility of phenolic compounds in the digestate. After digestion, TPC and AA values of the R. coriaria-fortified yogurts increased compared to the undigested yogurts (P < 0.001). In particular, TPC has increased about twice; whereas, AA values have increased about 10 and 6 times, for ABTS and FRAP assays, respectively. The bioaccessibility index was well above the 100% for all identified phenols; except for (-)-epicatechin (82.04%), rutin (51.51%), and gallic acid (5.42%). This different behavior highlighted that the bioaccessibility was modulated by both the yogurt-polyphenol complexes and phenol stability under digestion system. These findings can contribute to elucidate the influence of in vitro digestion on antioxidant capacity and polyphenols recovery infortified yogurts, and may help in the design of dairy products with better functional quality PRACTICAL APPLICATION: Rhus coriaria L. (Sumac) is a polyphenol-rich Mediterranean plant that may be used as functional ingredient to enrich fermented food such as yogurt. However, in fortified yogurts the evaluation of bioaccessibility, that is, the compounds released from the yogurt and stable in the digestive environment, thus able to exert their biological effects on the gastrointestinal system, is more important than the content of these compounds in the corresponding food. This study highlighted the phenolic content, antioxidant activity, and bioaccessibility of phenolic compounds in goat milk yogurt fortified with R. coriaria leaf powder after simulated gastro-pancreatic digestion.
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Affiliation(s)
- Amalia Simonetti
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
| | - Annamaria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
| | - Giulia Grassi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
| | - Emilio Gambacorta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
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Profiling of In Vitro Bioaccessibility and Intestinal Uptake of Flavonoids after Consumption of Commonly Available Green Tea Types. Molecules 2021; 26:molecules26061518. [PMID: 33802142 PMCID: PMC7999519 DOI: 10.3390/molecules26061518] [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: 02/03/2021] [Revised: 03/03/2021] [Accepted: 03/05/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to profile the bioaccessibility and intestinal absorption of epicatechins and flavonols in different forms of green tea and its formulation: loose leaf tea, powdered tea, 35% catechins containing GTE, and GTE formulated with green tea-derived polysaccharide and flavonols (CATEPLUS™). The bioaccessibillity and intestinal absorption of epicatechins and flavonols was investigated by using an in vitro digestion model system with Caco-2 cells. The bioaccessibility of total epicatechins in loose leaf tea, powdered tea, GTE, and CATEPLUS™ was 1.27%, 2.30%, 22.05%, and 18.72%, respectively, showing that GTE and CATEPLUS™ had significantly higher bioaccessibility than powdered tea and loose leaf tea. None of the flavonols were detected in powdered tea and loose leaf tea, but the bioaccessibility of the total flavonols in GTE and CATEPLUS™ was 85.74% and 66.98%, respectively. The highest intestinal absorption of epicatechins was found in CATEPLUS™ (171.39 ± 5.39 ng/mg protein) followed by GTE (57.38 ± 9.31), powdered tea (3.60 ± 0.67), and loose leaf tea (2.94 ± 1.03). The results from the study suggest that formulating green tea extracts rich in catechins with second components obtained from green tea processing could enhance the bioavailability of epicatechins.
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Yoo SH, Lee YE, Chung JO, Rha CS, Hong YD, Park MY, Shim SM. Addition of flavonols and polysaccharides as excipient ingredients into epicatechin rich green tea extract inhibited free radical formation and glucose uptake. Food Funct 2021; 11:3105-3111. [PMID: 32196040 DOI: 10.1039/c9fo03020d] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
It was revealed that excipient ingredients such as flavonols (FVN) or polysaccharides (GTP) which could be derived from green tea enhanced catechin absorption. We hypothesized that the addition of FVN or GTP as excipient ingredients into epicatechin rich green tea extracts (GTE) may improve the health benefits that accompany its consumption. When FVN8.7 (8.7% of GTE, w/w) was added to the GTE (20 mg) as an excipient ingredient, the bioaccessibility and intestinal absorption of total epicatechins was 1.2 and 1.5 times higher than that of only GTE, respectively. This was due to the free radical scavenging capacity of flavonols, showing 114.23 ± 3.07 μmol TE per g for GTE 100 + FVN8.7 and 113.64 ± 1.61 μmol TE per g for GTE 100 + FVN2, respectively. This was significantly higher than the GTE or GTE 100 + OW2 (onion peel and whangchil extracts, 2% of GTE, w/w) which have the same amount of total flavonols. Regarding potential hypoglycemic effects, co-digestion of GTE (20 mg) + green tea polysaccharides (2 mg) + FVN (5 mg) with wheat starch significantly reduced glucose intestinal absorption by 41.85 ± 1.75% compared to only the wheat starch. The results from the current study suggest that whole green tea components rich in flavonols and polysaccharides could be potential hypoglycemic excipient ingredients for green tea catechins.
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Affiliation(s)
- So-Hee Yoo
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea.
| | - Yeong-Eun Lee
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea.
| | - Jin-Oh Chung
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea. and AmorePacific Corporation R&D Center, 1920 Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Chan-Su Rha
- AmorePacific Corporation R&D Center, 1920 Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Yong-Deog Hong
- AmorePacific Corporation R&D Center, 1920 Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Mi-Young Park
- AmorePacific Corporation R&D Center, 1920 Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Soon-Mi Shim
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea.
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Qie X, Wu Y, Chen Y, Liu C, Zeng M, Qin F, Wang Z, Chen J, He Z. Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems. Food Res Int 2021; 140:110050. [DOI: 10.1016/j.foodres.2020.110050] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/19/2020] [Accepted: 12/16/2020] [Indexed: 11/16/2022]
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Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols. Int J Mol Sci 2021; 22:ijms22020595. [PMID: 33435615 PMCID: PMC7826989 DOI: 10.3390/ijms22020595] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 12/13/2022] Open
Abstract
Celiac disease is an autoimmune disorder characterized by a heightened immune response to gluten proteins in the diet, leading to gastrointestinal symptoms and mucosal damage localized to the small intestine. Despite its prevalence, the only treatment currently available for celiac disease is complete avoidance of gluten proteins in the diet. Ongoing clinical trials have focused on targeting the immune response or gluten proteins through methods such as immunosuppression, enhanced protein degradation and protein sequestration. Recent studies suggest that polyphenols may elicit protective effects within the celiac disease milieu by disrupting the enzymatic hydrolysis of gluten proteins, sequestering gluten proteins from recognition by critical receptors in pathogenesis and exerting anti-inflammatory effects on the system as a whole. This review highlights mechanisms by which polyphenols can protect against celiac disease, takes a critical look at recent works and outlines future applications for this potential treatment method.
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35
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Lamothe S, Guérette C, Britten M. Nutrient release and oxidative stability during in vitro digestion of linseed oil emulsions produced from cow milk, soy drink, and green tea extract. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110137] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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36
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Yoo SH, Lee YE, Chung JO, Rha CS, Hong YD, Park MY, Shim SM. Enhancing the effect of catechins with green tea flavonol and polysaccharides on preventing lipid absorption and accumulation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110032] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Fan J, Xiao D, Zhang L, Edirisinghe I, Burton-Freeman B, Sandhu AK. Pharmacokinetic Characterization of (Poly)phenolic Metabolites in Human Plasma and Urine after Acute and Short-Term Daily Consumption of Mango Pulp. Molecules 2020; 25:E5522. [PMID: 33255828 PMCID: PMC7728344 DOI: 10.3390/molecules25235522] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 11/09/2020] [Accepted: 11/17/2020] [Indexed: 12/12/2022] Open
Abstract
Pharmacokinetic (PK) evaluation of polyphenolic metabolites over 24 h was conducted in human subjects (n = 13, BMI = 22.7 ± 0.4 kg/m2) after acute mango pulp (MP), vitamin C (VC) or MP + VC test beverage intake and after 14 days of MP beverage intake. Plasma and urine samples were collected at different time intervals and analyzed using targeted and non-targeted mass spectrometry. The maximum concentrations (Cmax) of gallotannin metabolites were significantly increased (p < 0.05) after acute MP beverage intake compared to VC beverage alone. MP + VC beverage non-significantly enhanced the Cmax of gallic acid metabolites compared to MP beverage alone. Pyrogallol (microbial-derived metabolite) derivatives increased (3.6%) after the 14 days of MP beverage intake compared to 24 h acute MP beverage intake (p < 0.05). These results indicate extensive absorption and breakdown of gallotannins to galloyl and other (poly)phenolic metabolites after MP consumption, suggesting modulation and/or acclimation of gut microbiota to daily MP intake.
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Affiliation(s)
| | | | | | | | | | - Amandeep K. Sandhu
- Department of Food Science and Nutrition, Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA; (J.F.); (D.X.); (L.Z.); (I.E.); (B.B.-F.)
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38
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Kamiloglu S, Tomas M, Ozdal T, Capanoglu E. Effect of food matrix on the content and bioavailability of flavonoids. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.030] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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39
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Yan F, Zhao L, Chen W, Lu Q, Tang C, Wang C, Liu R. Comparison of the inhibitory effects of procyanidins with different structures and their digestion products against acrylamide-induced cytotoxicity in IPEC-J2 cells. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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40
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Cong J, Cui J, Zhang H, Dzah CS, He Y, Duan Y. Binding affinity, antioxidative capacity and in vitro digestion of complexes of grape seed procyanidins and pork, chicken and fish protein. Food Res Int 2020; 136:109530. [PMID: 32846594 DOI: 10.1016/j.foodres.2020.109530] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 07/04/2020] [Accepted: 07/08/2020] [Indexed: 12/25/2022]
Abstract
Studies have reported that procyanidins can interact with proteins, thereby affecting their structure, function, and bioaccessibility. In this paper, we investigated the interaction between grape seeds procyanidins (GSP) and animal source protein (from pig, chicken and fish), and the effects on the protein structure, antioxidant capacity and bioaccessibility of GSP. Fluorescence results showed that the binding constant of GSP-protein complex was 10-104 M-1, and the main forces were van der Waals force, hydrogen bonds and hydrophobic interactions. The antioxidant capacity of GSP was masked by GSP-protein complexes formed. The circular dichroism indicated that GSP had an effect on the content of α-helix and β-sheet in the secondary structure of pork and chicken proteins, but had little effect on the secondary structure of fish protein. The results showed that the protein can bind to GSP and affect its antioxidant activity and bioaccessibility. This study can provide reference for further study on the digestion and absorption of the complexes and offer health guidance in the preparation of diets.
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Affiliation(s)
- Jingli Cong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiemei Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Courage Sedem Dzah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuanqing He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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41
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Jing H, Sun J, Mu Y, Obadi M, McClements DJ, Xu B. Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates. Food Funct 2020; 11:7084-7094. [PMID: 32729593 DOI: 10.1039/d0fo01636e] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The antioxidant properties of proteins could be enhanced by forming covalent conjugates with polyphenols. In this study, the antioxidant activity of egg white protein (EWP) was improved by conjugating with tea polyphenols (TP) using traditional and ultrasound-assisted alkaline/free radical methods. In addition, the influences of TP conjugation on the antioxidant activities and structural and digestive properties of EWP were comprehensively studied. Compared with the traditional methods, the sonochemistry (40 kHz) approaches significantly increased the efficiency of TP grafting to the EWP (P < 0.05) from 24 h to 1 h. Amino acid analysis showed that in the ultrasound-assisted alkaline method, TP was successfully conjugated to the EWP through proline, glutamic acid, cysteine, and tryptophan residues, whereas proline, cysteine, and tryptophan were involved in the free radical method. However, the number of cross-linking sites was increased significantly after ultrasound-assisted treatments. Moreover, the antioxidant activities of the EWP were significantly improved after covalent conjugation with TP using traditional and ultrasound-assisted alkaline/free radical methods, particularly the ultrasound-assisted approaches. Furthermore, circular dichroism revealed that the ultrasound-assisted approaches had the greatest impact with regard to decreasing the α-helix content and increasing the random coil content, which loosened the protein structure, thereby improving its reactivity and digestibility. Therefore, ultrasound-assisted alkaline/free radical methods were efficient and safe means for the production of EWP-TP conjugates.
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Affiliation(s)
- Hui Jing
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, ZhenJiang, Jiangsu 212013, China.
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42
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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: 185] [Impact Index Per Article: 46.3] [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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43
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Chaudhary N, Sabikhi L, Hussain SA. Emblicanin rich Emblica officinalis extract encapsulated double emulsion: controlled release of bioactive during phagocytosis and in vitro digestion. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1371-1381. [PMID: 32180633 PMCID: PMC7054584 DOI: 10.1007/s13197-019-04171-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/04/2019] [Accepted: 11/08/2019] [Indexed: 10/25/2022]
Abstract
ABSTRACT Controlled release of Emblicanin rich water soluble extract of Emblica officinalis (EEO) from the inner phase of water-in-oil-in-water type double emulsion (DE), during in vitro digestion and phagocytosis was investigated. It was observed that release of EEO (measured as total polyphenols and gallic acid by HPLC) from inner phase of DE was maximum during intestinal digestion followed by gastric and salivary digestion. Main reason was increased particle size of emulsion droplets and change in zeta potential by the action of digestive enzymes. ACE inhibitory activity and antioxidant activity [determined by ABTS (99.58 ± 7.24 mM/mL), DPPH (76.93 ± 0.93 µM/mL) and FRAP (6.34 ± 0.13 mM/mL)] was observed on the higher side in the intestinal digesta of EEO-encapsulated DE (EEODE) as compared to salivary and gastric digesta. However, reverse trend was observed in control sample (unencapsulated-EEO). Phagocytic activity of EEODE increased with increasing its concentration of 2-10 µL. These results indicated that the developed DE matrix was effective in protecting active components of EEO during harsh digestive conditions as evident by sustained/target release. This newly developed EEODE formulation can be used as functional ingredient in the preparation of different dairy and food based functional products. GRAPHIC ABSTRACT
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Affiliation(s)
- Neha Chaudhary
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - Latha Sabikhi
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - Shaik Abdul Hussain
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
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44
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Pinarli B, Simge Karliga E, Ozkan G, Capanoglu E. Interaction of phenolics with food matrix: In vitro and in vivo approaches. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2020. [DOI: 10.3233/mnm-190362] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Beril Pinarli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - E. Simge Karliga
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
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45
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Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges. Food Chem 2019; 309:125769. [PMID: 31734007 DOI: 10.1016/j.foodchem.2019.125769] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 09/19/2019] [Accepted: 10/21/2019] [Indexed: 11/20/2022]
Abstract
Phenolic compounds are known to bind non-covalently with starch, but the impact of this interaction on the stability of the phenolic compounds through processing and digestion has received little attention. In this study, we examined the recovery of intact phenolic compounds (gallic acid-GA, catechin-CAT and epigallocatechin gallate-EGCG) from processed and digested porridges with different formulations (starch or starch/protein). We observed that phenolics were less degraded in presence of starch only than in presence of starch + proteins. This protection seemed to be linked to the ability of the phenolic compounds to form V-type inclusion complexes with starch, with GA, CAT and EGCG in decreasing order of protection. This work could influence formulation of functional cereal-based foods containing phenolic compounds in order to maximize their retention.
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46
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Pedro AC, Maciel GM, Rampazzo Ribeiro V, Haminiuk CWI. Fundamental and applied aspects of catechins from different sources: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14371] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Alessandra Cristina Pedro
- Programa de Pós‐Graduação em Engenharia de Alimentos (PPGEAL) Universidade Federal do Paraná Curitiba CEP (81531‐980) PR Brasil
| | - Giselle Maria Maciel
- Departamento de Química e Biologia (DAQBi) Programa de Pós‐Graduação em Ciência e Tecnologia Ambiental (PPGCTA) Universidade Tecnológica Federal do Paraná Câmpus Curitiba CEP (81280‐340) PR Brasil
| | - Valéria Rampazzo Ribeiro
- Programa de Pós‐Graduação em Engenharia de Alimentos (PPGEAL) Universidade Federal do Paraná Curitiba CEP (81531‐980) PR Brasil
| | - Charles Windson Isidoro Haminiuk
- Departamento de Química e Biologia (DAQBi) Programa de Pós‐Graduação em Ciência e Tecnologia Ambiental (PPGCTA) Universidade Tecnológica Federal do Paraná Câmpus Curitiba CEP (81280‐340) PR Brasil
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47
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Ribeiro VR, Fernandes IDAA, Mari IP, Stafussa AP, Rossetto R, Maciel GM, Haminiuk CWI. Bringing together Saccharomyces cerevisiae and bioactive compounds from plants: A new function for a well-known biosorbent. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103433] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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48
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Shi M, Ying DY, Hlaing MM, Ye JH, Sanguansri L, Augustin MA. Development of broccoli by-products as carriers for delivering EGCG. Food Chem 2019; 301:125301. [PMID: 31387032 DOI: 10.1016/j.foodchem.2019.125301] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 07/30/2019] [Accepted: 07/30/2019] [Indexed: 11/29/2022]
Abstract
Novel delivery systems for epigallocatechin gallate (EGCG) were developed using broccoli by-products and their fractions as carriers. Puree and pomace from broccoli by-products had higher adsorption capacities for EGCG than juice at 25 °C (43.20 mg g-1, 39.47 mg g-1 and 25.22 mg g-1 dry weight for pomace, puree and juice respectively). Chemical sorption is the rate-controlling step for EGCG-broccoli interactions. Langmuir and Freundlich models well described the adsorption of EGCG onto puree and pomace. FTIR results indicated that EGCG-puree had stronger interaction than EGCG-pomace. When the same level of EGCG (∼26 mg) was added to different matrices, more EGCG (∼20%) was recovered from the in vitro digestion system of EGCG-loaded puree than from the EGCG-loaded pomace (14%) and neat EGCG (9%). The antioxidant capacity of the whole digesta was positively correlated with the EGCG levels. Broccoli by-products are promising carriers for delivering and stabilizing EGCG through gastrointestinal digestion.
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Affiliation(s)
- Meng Shi
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Dan-Yang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Mya Myintzu Hlaing
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, Hangzhou 310058, China.
| | - Luz Sanguansri
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Mary Ann Augustin
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
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49
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Development of
Phyllanthus emblica
(L) fruit as a carrier for EGCG: Interaction and in vitro digestion study. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13951] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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50
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Fang X, Azain M, Crowe-White K, Mumaw J, Grimes JA, Schmiedt C, Barletta M, Rayalam S, Park HJ. Effect of Acute Ingestion of Green Tea Extract and Lemon Juice on Oxidative Stress and Lipid Profile in Pigs Fed a High-Fat Diet. Antioxidants (Basel) 2019; 8:antiox8060195. [PMID: 31234608 PMCID: PMC6617406 DOI: 10.3390/antiox8060195] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 06/20/2019] [Accepted: 06/21/2019] [Indexed: 12/23/2022] Open
Abstract
Green tea and its catechins have been shown to ameliorate high fat diet-induced oxidative stress and hyperlipidemia. However, low bioavailability of catechins limits their therapeutic potential. Lemon juice (LJ) has been suggested to enhance the bioavailability of catechins in vitro. This study investigated the antioxidative and hypolipidemic efficacy of a single dose of green tea extract (GTE) or GTE plus LJ (GTE + LJ) in high-fat diet fed pigs. Sixteen pigs ingested a single dose of GTE (190 mg/kg/day) or GTE + LJ (0.75 mL/kg/day) mixed with low-fat (LF; 5% fat) or high-fat (HF; 22% fat) diets and blood samples were collected for 24 h. Plasma catechin level peaked at two hours, and gradually returned to baseline after six hours following the intake. The addition of LJ significantly increased plasma catechin level. The diet containing GTE did not lower plasma cholesterol and triacylglycerol (TG) concentrations, superoxide dismutase (SOD) and catalase activity, or malondialdehyde concentration in 24 h in HF-fed pigs. Addition of a single dose of LJ, however, significantly decreased plasma TG level in LF groups but did not cause further changes on any other markers compared to the GTE alone. Our findings indicate limited effect of a single meal containing GTE on plasma antioxidant enzymes, lipid profile, and lipid peroxidation in pigs and no significant synergistic/additive action of adding LJ to GTE within 24 h in pigs. A study with a longer treatment period is warranted to further understand the potential role of GTE in reducing HF diet-induced oxidative stress and the possible synergistic role of LJ.
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Affiliation(s)
- Xi Fang
- Department of Foods and Nutrition, University of Georgia, Athens, GA 30602, USA.
| | - Michael Azain
- Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA.
| | - Kristi Crowe-White
- Department of Human Nutrition, University of Alabama, Tuscaloosa, AL 35487, USA.
| | - Jennifer Mumaw
- Department of Population Health, College of Veterinary Medicine, University of Georgia, Athens, GA 30602, USA.
| | - Janet A Grimes
- Department of Small Animal Medicine and Surgery, College of Veterinary Medicine, University of Georgia, Athens, GA 30602, USA.
| | - Chad Schmiedt
- Department of Small Animal Medicine and Surgery, College of Veterinary Medicine, University of Georgia, Athens, GA 30602, USA.
| | - Michele Barletta
- Department of Large Animal Medicine, College of Veterinary Medicine, University of Georgia, Athens, GA 30602, USA.
| | - Srujana Rayalam
- Department of Pharmaceutical Sciences, Philadelphia College of Osteopathic Medicine, Suwanee, GA 30024, USA.
| | - Hea Jin Park
- Department of Foods and Nutrition, University of Georgia, Athens, GA 30602, USA.
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