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Chen N, Feng ZJ, Gao HX, He Q, Zeng WC. Elucidating the influence and mechanism of different phenols on the properties, food quality and function of maize starch. Food Chem 2024; 449:139191. [PMID: 38583396 DOI: 10.1016/j.foodchem.2024.139191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 02/29/2024] [Accepted: 03/28/2024] [Indexed: 04/09/2024]
Abstract
This study discusses interaction differences between three phenols (protocatechuic acid, naringin and tannic acid) and starch helix, investigates influences of phenols at different doses on properties of maize starch, and further determines their effects on quality and function of maize-starchy foods. Simulated results indicate variations of phenolic structure (phenolic hydroxyl group amount, glycoside structure and steric hindrance) and dose induce phenols form different complexes with starch helix. Formation of different starch-phenols complexes alters gelatinization (1.65-5.63 J/g), pasting form, water binding capacity (8.83-12.69 g/g) and particle size distribution of starch. Meanwhile, differences in starch-phenols complexes are reflected in fingerprint area (R1045/1022: 0.920 to 1.047), crystallinity (8.3% to 17.0%), rheology and gel structure of starch. Additionally, phenols change texture and color of cold maize cake, giving them different antioxidant capacity and lower digestibility. Findings are beneficial for understanding interaction between starch and different phenols and their potential application.
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Affiliation(s)
- Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China
| | - Zi-Jian Feng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China
| | - Hao-Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China.
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2
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Raposo F, Borja R, Gutiérrez-González JA. A comprehensive and critical review of the unstandardized Folin-Ciocalteu assay to determine the total content of polyphenols: The conundrum of the experimental factors and method validation. Talanta 2024; 272:125771. [PMID: 38394752 DOI: 10.1016/j.talanta.2024.125771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/29/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024]
Abstract
The Folin-Ciocalteu method can be considered to be the most widely used in laboratories around the world, to quantify the total polyphenols content. Many different variations found in this assay have been reported in the scientific literature. In this review, the full experimental conditions influencing the Folin-Ciocalteu assay have been comparatively assessed and discussed. Furthermore, few studies relating to the method validation have been evaluated according to the results of selectivity, linearity, precision, trueness, limit of determination, limit of quantification and robustness. In general, the results derived from the reviewed literature are widely variable according to both, the experimental factors selected and the performance parameters reported, making difficult the comparison of the overall results published.
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Affiliation(s)
- Francisco Raposo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), Campus Universitario Pablo de Olavide, Carretera de Utrera km 1, Edificio 46, 41013 Seville, Spain.
| | - Rafael Borja
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), Campus Universitario Pablo de Olavide, Carretera de Utrera km 1, Edificio 46, 41013 Seville, Spain
| | - Julio A Gutiérrez-González
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), Campus Universitario Pablo de Olavide, Carretera de Utrera km 1, Edificio 46, 41013 Seville, Spain
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3
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Piasecka I, Brzezińska R, Kalisz S, Wiktor A, Górska A. Response Surface Methodology for Optimization of Ultrasound-Assisted Antioxidants Extraction from Blackberry, Chokeberry and Raspberry Pomaces. PLANTS (BASEL, SWITZERLAND) 2024; 13:1120. [PMID: 38674528 PMCID: PMC11053409 DOI: 10.3390/plants13081120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/06/2024] [Accepted: 04/13/2024] [Indexed: 04/28/2024]
Abstract
An investigation of the ultrasound-assisted extraction (UAE) of polyphenol-rich aqueous extracts from blackberry, chokeberry and raspberry pomaces was carried out. The aim of the study was to choose optimal conditions for UAE in order to obtain extracts rich in phenolic compounds. The optimization was carried out based on response surface methodology. The variable conditions were amplitude of ultrasound wave and extraction time, whereas responses were total polyphenol content and antioxidant capacity. Based on the ANOVA analysis, mathematical models were fitted and verified. The most effective conditions of amplitude and time were 98% and 5.00 min, 78% and 10.32 min and 90% and 11.56 min for blackberry pomace, chokeberry pomace and raspberry pomace, respectively. The actual results obtained in optimized conditions were comparable to the results predicted by the models. Additionally, the anthocyanin content in extracts was determined in the high-performance liquid chromatography assay. It was proven that response surface methodology could be a useful tool in the optimization of UAE processes for obtaining polyphenol-rich extracts from berry fruit pomaces.
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Affiliation(s)
- Iga Piasecka
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland; (R.B.); (A.G.)
| | - Rita Brzezińska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland; (R.B.); (A.G.)
| | - Stanisław Kalisz
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland;
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland;
| | - Agata Górska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland; (R.B.); (A.G.)
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4
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Castaldo L, Lombardi S, Izzo L, Ritieni A. Exploring the Chemical Composition of Female Zucchini Flowers for Their Possible Use as Nutraceutical Ingredient. Antioxidants (Basel) 2023; 12:2108. [PMID: 38136227 PMCID: PMC10740746 DOI: 10.3390/antiox12122108] [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: 11/22/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
The zucchini (Cucurbita pepo L.) plant is well known for its fruits; however, its edible flowers appear to contain several active molecules, including polyphenols, which display poor bioaccessibility after gastrointestinal digestion (GiD). This study explores the bioaccessibility of polyphenols and antioxidant capacity within zucchini flower extracts during simulated GiD. Two nutraceutical formulations, non-acid-resistant (NAcR) and acid-resistant (AcR) capsules containing an aqueous extract of zucchini flowers, were employed in this investigation. Additionally, high-resolution mass spectrometry (Q-Orbitrap HRMS) was utilized for a comprehensive analysis of their polyphenolic constituents. Predominantly, rutin and isorhamnetin-3-rutinoside were the most prevalent compounds detected in the samples (514.62 and 318.59 mg/kg, respectively). Following in vitro GiD, the extract encapsulated in AcR capsules exhibited enhanced bioaccessibility during both the duodenal (189.2 and 162.5 mg GAE/100 g, respectively) and colonic stages (477.4 and 344.7 mg GAE/100 g, respectively) when compared with the extract encapsulated in NAcR capsules. This suggests that gastric acidity adversely impacted the release of polyphenols from NAcR capsules. In conclusion, the aqueous zucchini flower extract emerges as a promising and readily accessible source of dietary polyphenols. Moreover, the utilization of AcR capsules presents a potential nutraceutical formulation strategy to improve polyphenol bioaccessibility, enhancing its applicability in promoting health and well-being.
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Affiliation(s)
| | | | - Luana Izzo
- Food Laboratory, Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (S.L.); (A.R.)
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5
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Chen N, Gao HX, He Q, Zeng WC. Potential application of phenolic compounds with different structural complexity in maize starch-based film. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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6
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Sheik A, Kim E, Adepelly U, Alhammadi M, Huh YS. Antioxidant and Antiproliferative activity of Basella alba against colorectal cancer. Saudi J Biol Sci 2023; 30:103609. [PMID: 36970255 PMCID: PMC10036729 DOI: 10.1016/j.sjbs.2023.103609] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 02/04/2023] [Accepted: 02/23/2023] [Indexed: 03/05/2023] Open
Abstract
Basella alba, a green leafy vegetable with remarkable nutraceutical potential is widely used since ancient times to maintain a healthy colon. This plant has been investigated for its medicinal potential due to the increase in young adult cases of colorectal cancer each year. This study was accomplished to investigate Basella alba methanolic extract (BaME) antioxidant and anticancer properties. BaME consisted of a substantial amount of both phenolic and flavonoid compounds which exhibited significant antioxidant reactivity. Both colon cancer cell lines experienced a cell cycle arrest at the G0/G1 phase after receiving treatment with BaME, which inhibited pRb and cyclin D1 and raised p21 expression levels. This was associated with the survival pathway molecule inhibition and downregulation of E2F-1. The results of the current investigation confirm that BaME inhibits CRC cell survival and expansion. To conclude, the bioactive principles in the extract act as potential antioxidants and antiproliferative agents against colorectal cancer.
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Affiliation(s)
- Aliya Sheik
- NanoBio High-Tech Materials Research Center, Biological Sciences and Bioengineering, Inha University, 100 Inha-ro, Incheon 22212, Republic of Korea
| | - Eunsu Kim
- NanoBio High-Tech Materials Research Center, Biological Sciences and Bioengineering, Inha University, 100 Inha-ro, Incheon 22212, Republic of Korea
| | - Uma Adepelly
- Centre for Biotechnology, Jawaharlal Nehru Technological University, Hyderabad, Telangana, India
| | - Munirah Alhammadi
- NanoBio High-Tech Materials Research Center, Biological Sciences and Bioengineering, Inha University, 100 Inha-ro, Incheon 22212, Republic of Korea
| | - Yun Suk Huh
- NanoBio High-Tech Materials Research Center, Biological Sciences and Bioengineering, Inha University, 100 Inha-ro, Incheon 22212, Republic of Korea
- Corresponding author.
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7
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Ciabatta Bread Incorporating Goji ( Lycium barbarum L.): A New Potential Functional Product with Impact on Human Health. Foods 2023; 12:foods12030566. [PMID: 36766094 PMCID: PMC9913991 DOI: 10.3390/foods12030566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 01/24/2023] [Accepted: 01/25/2023] [Indexed: 02/01/2023] Open
Abstract
This work investigated the phytochemical content and bioactivity of Lycium barbarum collected in Calabria and evaluated, for the first time, the possibility of enriching traditional ciabatta bread with goji fresh flesh puree. For this purpose, goji flesh puree, bread, and bread enriched with 20% and 40% goji flesh puree (G20 and G40 samples, respectively) were subjected to several analyses. Selected compounds were quantified by UHPLC analysis in both goji fresh flesh puree and after simulation of the cooking process. The impact of the addition on key enzymes (lipase, α-amylase, and α-glucosidase) related to metabolic syndrome was assessed together with the antioxidant properties. Texture, colourimetric, and sensory analyses on enriched bread were performed to evaluate consumer acceptance. Despite cooking, the enriched bread maintained good levels of bioactive compounds compared to the berry pulp alone (p < 0.01). The enriched bread showed the ability to protect against lipid peroxidation, with IC50 values of 6.88 and 6.52 μg/mL for samples G20 and G40, respectively, after incubation for 30 min (p < 0.01). Although less active than the control, the enriched bread showed inhibitory activities against the enzymes involved in the digestion of carbohydrates. From a sensory point of view, the addition of goji fresh pulp puree slightly modified the appearance but not the flavour and taste of the bread. Collectively, our results support the potential healthy function of this baked product.
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Zhang Y, Feng X, Lin H, Chen X, He P, Wang Y, Chu Q. Tieguanyin extracts ameliorated DSS-induced mouse colitis by suppressing inflammation and regulating intestinal microbiota. Food Funct 2022; 13:13040-13051. [PMID: 36453715 DOI: 10.1039/d2fo02781j] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Previous studies have shown that a typical kind of oolong tea, Tieguanyin, has multiple health benefits, while there is no research investigating its effects on inflammatory bowel disease (IBD). In this study, we aimed to explore the alleviation effects of Tieguanyin water (TWE) and ethanol (TES) extracts on IBD. Physiological activity status, colitis severity (disease activity index (DAI), colon and spleen weight), inflammatory cytokines (interleukin (IL)-4, interferon-γ (IFN-γ), IL-17, transforming growth factor-β (TGF-β), and IL-10) and microbiota composition were measured in experimental colitis mice induced by dextran sulfate sodium (DSS). TWE and TES exerted remarkable protective effects against experimental colitis, showing decreased colitis severity and improved colon morphology. TES also suppressed colonic inflammation via downregulation of pro-inflammatory cytokines (IL-4, IFN-γ, IL-17, and TGF-β) and upregulation of the anti-inflammatory cytokine IL-10. In addition, TWE and TES treatment caused significant alterations in the gut microbiota. Oolong tea extract treatment reduced the community abundance of pernicious bacteria Escherichia-Shigella from 21.6% (DSS) to 0.9% (TES) and 1.2% (TWE), and elevated that of probiotics Lachnospiraceae_NK4A136_group from 2.2% to 15.2% (TES) and 11.9% (TWE). Therefore, TWE and TES both remarkably ameliorated DSS-induced colitis, which suggested oolong extracts could be a candidate for IBD treatment.
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Affiliation(s)
- Yuxi Zhang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China. .,Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, China
| | - Xinyu Feng
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China. .,Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, China.,Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Haiyu Lin
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China. .,Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, China
| | - Xue Chen
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China. .,Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, China
| | - Puming He
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China. .,Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, China
| | - Yuefei Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China. .,Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, China
| | - Qiang Chu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China. .,Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, China
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9
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Chen L, Chen N, He Q, Sun Q, Gao MR, Zeng WC. Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism. Food Res Int 2022; 162:112110. [DOI: 10.1016/j.foodres.2022.112110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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10
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Liao YC, Kim T, Silva JL, Hu WY, Chen BY. Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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11
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He WJ, Chen N, Yu ZL, Sun Q, He Q, Zeng WC. Effect of Structure Complexity of Catechins on the Properties of Glutenin: the Rule, Action Mechanism and Application. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09744-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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He WJ, Chen N, Yu ZL, Sun Q, He Q, Zeng WC. Gliadin interacted with tea polyphenols: potential application and action mechanism. Int J Food Sci Nutr 2022; 73:786-799. [PMID: 35603582 DOI: 10.1080/09637486.2022.2078283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The effect of tea polyphenols (TPs) on noodles quality was investigated, and the interaction mechanism between catechins and gliadins was explored. With TPs addition, noodles showed the significant changes in physicochemical and sensory properties. The water absorption, tensile strength and elasticity increased by 1.35%, 4.98%, 28.51% with 0.5% of TPs, and then decreased with the increasing of TPs. According to the determinations of surface hydrophobicity, spatial structure, thermal properties, amidogen and sulfhydryl content, the structure and properties of gliadin were affected by catechins. Esterified catechins tended to disrupt gliadin structures and non-esterified catechins polymerised gliadin molecules. Furthermore, molecular docking results indicated that catechins interacted with gliadin mainly by hydrogen bonds and hydrophobic action. The reactivity of catechins with gliadin was in the sequence as: epigallocatechin gallate > epicatechin gallate > epigallocatechin > epicatechin, which was based on the account of gallate and B-ring hydroxyl number discrepancy. All results suggested that catechins affected greatly on gliadin, and TPs were potentially used to improve the quality of flour products.
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Affiliation(s)
- Wen-Jing He
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Nan Chen
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Zhi-Long Yu
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, QC, Canada
| | - Qun Sun
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
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13
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Wang T, Zhao Q, Li C, He F, Jiang L, Aisa HA. Integrating chemical and biological catalysis for simultaneous production of polyphenolics and butyric acid from waste pomegranate peels. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 778:146095. [PMID: 33711591 DOI: 10.1016/j.scitotenv.2021.146095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 06/12/2023]
Abstract
Pomegranate peels are an abundant agricultural waste material with a high content of carbohydrates and bioactive compounds. The aim of this study was to efficiently convert waste pomegranate peels (WPP) into high-value-added products. First, high yields of phenolics (12.2%) and bioactive pectin (24.8%) were obtained via enzymatic pretreatment. The lignin was subsequently degraded using an integrated method combining heteropolyacids as catalyst and biomass-derived γ-valerolactone as sustainable solvent and cellulase-catalyzed hydrolysis. The optimal degradation conditions were found to encompass a temperature of 293 K, reaction time of 3 h and catalyst loading with 30 mM heteropolyacids. Under these conditions, the enzymatic hydrolysis efficiency was enhanced significantly, leading to a yield of 93.3% glucose from the obtained cellulosic feedstock. Finally, the fermentable sugars together with the previously recovered pectin from WPP were firstly used as carbon source to evaluate their suitability as feedstock for butyric acid production using Clostridium tyrobutyricum.
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Affiliation(s)
- Tianfu Wang
- School of Environmental Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, PR China; Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, PR China
| | - Qianru Zhao
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 210009, PR China
| | - Chengyang Li
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, PR China
| | - Fei He
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, PR China
| | - Ling Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 210009, PR China.
| | - Haji Akber Aisa
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, PR China
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14
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Xu QD, Zhou ZQ, Yu J, He Q, Sun Q, Zeng WC. Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism. J Food Sci 2021; 86:2910-2923. [PMID: 34147039 DOI: 10.1111/1750-3841.15801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 04/19/2021] [Accepted: 05/14/2021] [Indexed: 11/28/2022]
Abstract
The effect of pine needle extract from Cedrus deodara (PNE) on the quality of salted meat was reported, and its action mechanism was further investigated. With the treatment of PNE, the physicochemical properties of salted meat were improved. The peroxide value decreased from 16.18 to 6.78 mmol O2 /kg, while the thiobarbituric acid value decreased from 0.79 to 0.40 mg MDA/kg. Moreover, the salted meat with PNE also had the better texture, color, and volatile compositions. The 0.2% PNE group showed the highest ΔE value (63.16 ± 0.56), hardness (813.5 ± 48.7 g), and volatility (45.86 ± 0.39), while the control group showed the lowest ΔE value (43.92 ± 2.13), hardness (515.8 ± 17.3 g) and volatility (29.97 ± 0.56). In addition, with the analysis of fluorescence and circular dichroism spectroscopy, the spatial structures of myofibrillar protein (MP) in salted meat were obviously changed by PNE. Meanwhile, methylconiferin, 1-O-feruloyl-β-D-glucose, nortrachelogenin, secoxyloganin, 1-O-(4-coumaroyl)-β-D-glucose and pelargonidin-3-O-glucoside were identified from PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond, hydrophobic force, and electrostatic force were obtained as the main molecular forces between MP and the phenolic compounds of PNE, while arginine, glutamic acid, and glycine residues were the main binding sites. All results suggested that PNE might be a potential candidate to improve the quality of salted meat in the food industry. PRACTICAL APPLICATION: The quality deterioration of meat may not only affect its further processing and consumption but also may lead to some food safety problems. In present study, PNE exhibited the fine capability to inhibit the oxidation of meat, while it could ameliorate the texture, color, and physicochemical properties of meat due to its tightly interaction with myofibrillar protein. All result suggested that PNE could be potentially utilized to improve the quality of meat in food industry.
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Affiliation(s)
- Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Zhi-Qiang Zhou
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Jie Yu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Qun Sun
- College of Life Sciences, Sichuan University, Chengdu, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
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15
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Shaldoum F, El-Kott AF, Ouda MMA, Abd-Ella EM. Immunomodulatory effects of bee pollen on doxorubicin-induced bone marrow/spleen immunosuppression in rat. J Food Biochem 2021; 45:e13747. [PMID: 33949702 DOI: 10.1111/jfbc.13747] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/22/2021] [Accepted: 04/15/2021] [Indexed: 01/24/2023]
Abstract
This study investigated the immunomodulatory effects of Bee Pollen (BP) on Doxorubicin (DOX)-induced bone marrow/spleen suppression in rats. 48 Wistar rats were divided into 6 groups (n = 8/group); control, DOX (5 mg/kg), BP (100 mg/kg), BP (200 mg/kg), BP (100 mg/kg) +DOX, and BP (200 mg/kg) +DOX groups. BP was administered orally for 42 days and 5 mg/kg of DOX was injected intravenously at days 7, 14, 21, 28, 35 and 42. Hematological parameters, antioxidant enzymes and inflammatory cytokines were measured. Apoptosis-related genes were investigated using Real-Time PCR and western blot. DOX significantly decreased blood cells count, cytokines, and antioxidant enzyme. It also increased the expression of apoptotic genes in spleen and BM. The BP significantly improved hematopoietic function, antioxidant parameters, and serum levels of hematopoietic simulating-cytokines. Also, BP significantly reduced the expression of apoptotic genes. These results confirm the immunomodulatory activity of BP in DOX-induced biochemical, molecular and histological immunosuppression. PRACTICAL APPLICATIONS: Chemotherapy drugs are being developed every day but are limited due to their side effects. The most important side effect of chemotherapy drugs is the suppression of hematopoiesis through its direct effect on bone marrow and hematopoietic cells. Today, many studies are done on natural, synthetic and semi-synthetic compounds to reduce the effects of chemotherapy drugs. Compounds that, along with chemotherapy drugs in the treatment of various tumors, maintain the hematopoietic pathway, synergize the antitumor effects of chemotherapy drugs, and also protect other organs of the body from free radical damage produced by chemotherapy drugs. One of these natural compounds is bee pollen, which has all the properties mentioned in chemotherapy supplements and can be used in the pharmaceutical industry.
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Affiliation(s)
- Fayez Shaldoum
- Department of Biology, College of Science, Jouf University, Sakaka, Saudi Arabia.,Department of Zoology, Faculty of Science, Al-Azhar University, Cairo, Egypt
| | - Attalla F El-Kott
- Biology Department, Faculty of Science, King Khalid University, Abha, Saudi Arabia.,Zoology Department, College of Science, Damanhour University, Damanhour, Egypt
| | - Marwa Mohamed Ahmed Ouda
- Department of Nursing, College of Applied Medical Sciences, Jouf University, Sakaka, Saudi Arabia.,Nursing Department, Faculty of Nursing, Damanhour University, Damanhour, Egypt
| | - Eman M Abd-Ella
- Zoology Department, College of Science, Fayoum University, Fayoum, Egypt.,Biology Department, College of Science and Art, Al-Baha University, Al-Mandaq, Saudi Arabia
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Dorneles MS, Noreña CPZ. Extraction of bioactive compounds from
Araucaria angustifolia
bracts by microwave‐assisted extraction. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14481] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Mariane S. Dorneles
- Institute of Food Science and Technology (ICTA/UFRGS) Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Caciano P. Z. Noreña
- Institute of Food Science and Technology (ICTA/UFRGS) Federal University of Rio Grande do Sul Porto Alegre Brazil
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