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Martí-Quijal FJ, Castagnini JM, Barba FJ, Ruiz MJ. Effect of Spirulina and Fish Processing By-Products Extracts on Citrinin-Induced Cytotoxicity in SH-SY5Y Cells. Foods 2024; 13:1932. [PMID: 38928871 PMCID: PMC11202850 DOI: 10.3390/foods13121932] [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: 03/13/2024] [Revised: 06/05/2024] [Accepted: 06/16/2024] [Indexed: 06/28/2024] Open
Abstract
Citrinin (CIT) is a mycotoxin commonly found in grains, fruits, herbs, and spices. Its toxicity primarily affects the kidney and liver. Meanwhile, food industry by-products, particularly from fishing and aquaculture, contribute significantly to environmental concerns but can also serve as valuable sources of nutrients and bioactive compounds. Additionally, microalgae like spirulina (Arthrospira platensis) offer interesting high-added-value compounds with potential biological and cytoprotective properties. This study aims to reduce CIT's toxicity on SH-SY5Y cells using natural extracts from the microalgae spirulina and fish processing by-products (sea bass head). The combination of these extracts with CIT has shown increased cell viability up to 15% for fish by-products extract and about 10% for spirulina extract compared to CIT alone. Furthermore, a notable reduction of up to 63.2% in apoptosis has been observed when fish by-products extracts were combined with CIT, counteracting the effects of CIT alone. However, the extracts' effectiveness in preventing CIT toxicity in the cell cycle remains unclear. Overall, considering these nutrient and bioactive compound sources is crucial for enhancing food safety and mitigating the harmful effects of contaminants such as mycotoxins. Nevertheless, further studies are needed to investigate their mechanisms of action and better understand their protective effects more comprehensively.
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Affiliation(s)
- Francisco J. Martí-Quijal
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Food Chemistry and Toxicology Laboratory, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (F.J.B.)
- Research Group in Alternative Methods for Determining Toxics Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), Food Chemistry and Toxicology Laboratory, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Juan Manuel Castagnini
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Food Chemistry and Toxicology Laboratory, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (F.J.B.)
| | - Francisco J. Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Food Chemistry and Toxicology Laboratory, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (F.J.B.)
| | - María José Ruiz
- Research Group in Alternative Methods for Determining Toxics Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), Food Chemistry and Toxicology Laboratory, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
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Ohanenye IC, Ekezie FGC, Sarteshnizi RA, Boachie RT, Emenike CU, Sun X, Nwachukwu ID, Udenigwe CC. Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies. Foods 2022; 11:foods11152299. [PMID: 35954065 PMCID: PMC9368013 DOI: 10.3390/foods11152299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/25/2022] [Accepted: 07/28/2022] [Indexed: 11/16/2022] Open
Abstract
The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.
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Affiliation(s)
- Ikenna C. Ohanenye
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Flora-Glad C. Ekezie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Roghayeh A. Sarteshnizi
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P.O. Box 14115-336, Iran
| | - Ruth T. Boachie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Chijioke U. Emenike
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Natural and Applied Sciences, Faculty of Science, Hezekiah University, Umudi, Nkwerre 471115, Nigeria
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Xiaohong Sun
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Ifeanyi D. Nwachukwu
- Center for Nutrition and Healthy Lifestyles, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA
- Correspondence: (I.D.N.); (C.C.U.)
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
- Correspondence: (I.D.N.); (C.C.U.)
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Si-Hung L, Bamba T. Current state and future perspectives of supercritical fluid chromatography. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2022.116550] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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de la Fuente B, Berrada H, Barba FJ. Marine resources and cancer therapy: from current evidence to challenges for functional foods development. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9936722. [PMID: 34568485 PMCID: PMC8463193 DOI: 10.1155/2021/9936722] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 08/25/2021] [Accepted: 09/02/2021] [Indexed: 11/18/2022]
Abstract
Agricultural vegetable products always seek to meet the growing demands of the population; however, today, there are great losses in supply chains and in the sales stage. Looking for a longer shelf life of fruits and vegetables, postharvest technologies have been developed that allow an adequate transfer from the field to the point of sale and a longer shelf life. One of the most attractive methods to improve quality and nutritional content and extend shelf life of fruits and vegetables is the incorporation of bioactive compounds with postharvest technologies. These compounds are substances that can prevent food spoilage and the proliferation of harmful microorganisms and, in some cases, act as a dietary supplement or provide health benefits. This review presents an updated overview of the knowledge about bioactive compounds derived from plant residues, the techniques most used for obtaining them, their incorporation in edible films and coatings, and the methods of microbial inhibition.
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Collagen-Containing Fish Sidestream-Derived Protein Hydrolysates Support Skin Repair via Chemokine Induction. Mar Drugs 2021; 19:md19070396. [PMID: 34356821 PMCID: PMC8303758 DOI: 10.3390/md19070396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/05/2021] [Accepted: 07/13/2021] [Indexed: 01/03/2023] Open
Abstract
Restoring homeostasis following tissue damage requires a dynamic and tightly orchestrated sequence of molecular and cellular events that ensure repair and healing. It is well established that nutrition directly affects skin homeostasis, while malnutrition causes impaired tissue healing. In this study, we utilized fish sidestream-derived protein hydrolysates including fish collagen as dietary supplements, and investigated their effect on the skin repair process using a murine model of cutaneous wound healing. We explored potential differences in wound closure and histological morphology between diet groups, and analyzed the expression and production of factors that participate in different stages of the repair process. Dietary supplementation with fish sidestream-derived collagen alone (Collagen), or in combination with a protein hydrolysate derived from salmon heads (HSH), resulted in accelerated healing. Chemical analysis of the tested extracts revealed that Collagen had the highest protein content and that HSH contained the great amount of zinc, known to support immune responses. Indeed, tissues from mice fed with collagen-containing supplements exhibited an increase in the expression levels of chemokines, important for the recruitment of immune cells into the damaged wound region. Moreover, expression of a potent angiogenic factor, vascular endothelial growth factor-A (VEGF-A), was elevated followed by enhanced collagen deposition. Our findings suggest that a 5%-supplemented diet with marine collagen-enriched supplements promotes tissue repair in the model of cutaneous wound healing, proposing a novel health-promoting use of fish sidestreams.
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Alboofetileh M, Hamzeh A, Abdollahi M. Seaweed Proteins as a Source of Bioactive Peptides. Curr Pharm Des 2021; 27:1342-1352. [PMID: 33557731 DOI: 10.2174/1381612827666210208153249] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Accepted: 10/01/2020] [Indexed: 11/22/2022]
Abstract
Seaweeds have received great attention as a vegetarian and sustainable marine source of protein, which does not need irrigation, arable land, and fertilization. Besides, seaweeds are considered as an untapped resource for discovering bioactive compounds with health benefits where bioactive peptides have shown outstanding potential. This review provides a detailed overview of available scientific knowledge on production methods, bioactivity and application of peptides from seaweed proteins. The emphasis is on the effects from seaweed varieties and peptide production conditions on the bioactivity of the peptides and their potential health benefits. Bioactive properties of seaweed peptides, including antioxidant, antihypertensive, antidiabetic, anti-inflammatory, anticancer activities and other potential health benefits, have been discussed. It also covers current challenges and required future research and innovations for the successful application of seaweeds proteins as a sustainable source of bioactive peptides. Effects from seasonal variation of seaweed composition on the bioactivity of their peptides, difficulties in the extraction of proteins from seaweed complex structure, scalability and reproducibility of the developed methods for the production of bioactive peptides, the safety of the peptides are examples of highlighted challenges. Further studies on the bioavailability of the seaweed bioactive peptides and validation of the results in animal models and human trials are needed before their application as functional foods or pharmaceutical ingredients.
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Affiliation(s)
- Mehdi Alboofetileh
- Iran Fish Processing Technology Research Center, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Bandar Anzali, Iran
| | - Ali Hamzeh
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
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Ucak I, Afreen M, Montesano D, Carrillo C, Tomasevic I, Simal-Gandara J, Barba FJ. Functional and Bioactive Properties of Peptides Derived from Marine Side Streams. Mar Drugs 2021; 19:71. [PMID: 33572713 PMCID: PMC7912481 DOI: 10.3390/md19020071] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 01/23/2021] [Accepted: 01/23/2021] [Indexed: 12/11/2022] Open
Abstract
In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore, peptides contain several functional qualities that can be exploited as tools in modifying food ingredient solubility, water-holding and fat-binding capacity and gel formation. In the pharmaceutical industry, peptides can be used as antioxidants, but also as antihypertensive, anticoagulant and immunomodulatory compounds, amongst other functions. On the basis of their properties, peptides can thus be used in the development of functional foods and nutraceuticals. This review focuses on the bioactive peptides derived from seafood side streams and discusses their technological properties, biological activities and applications.
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Affiliation(s)
- Ilknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, 51000 Nigde, Turkey;
| | - Maliha Afreen
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, 51000 Nigde, Turkey;
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Sciences and Nutrition, University of Perugia, Via S. Costanzo 1, 06126 Perugia, Italy;
| | - Celia Carrillo
- Nutrition and Food Science, Faculty of Science, Universidad de Burgos, 09001 Burgos, Spain;
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, Spain
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