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Lanzoni D, Grassi Scalvini F, Petrosillo E, Nonnis S, Tedeschi G, Savoini G, Buccioni A, Invernizzi G, Baldi A, Giromini C. Antioxidant capacity and peptidomic analysis of in vitro digested Camelina sativa L. Crantz and Cynara cardunculus co-products. Sci Rep 2024; 14:14456. [PMID: 38914602 PMCID: PMC11196266 DOI: 10.1038/s41598-024-64989-3] [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: 03/20/2024] [Accepted: 06/14/2024] [Indexed: 06/26/2024] Open
Abstract
In recent decades, the food system has been faced with the significant problem of increasing food waste. Therefore, the feed industry, supported by scientific research, is attempting to valorise the use of discarded biomass as co-products for the livestock sector, in line with EU objectives. In parallel, the search for functional products that can ensure animal health and performances is a common fundamental goal for both animal husbandry and feeding. In this context, camelina cake (CAMC), cardoon cake (CC) and cardoon meal (CM), due valuable nutritional profile, represent prospective alternatives. Therefore, the aim of this work was to investigate the antioxidant activity of CAMC, CC and CM following in vitro digestion using 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), Ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Total phenolic content (TPC) and angiotensin converting enzyme (ACE) inhibitory activity, actively involved in modulating antioxidant properties, were also studied. Further, a peptidomic analysis was adopted to substantiate the presence of bioactive peptides after in vitro digestion. The results obtained confirmed an interesting nutritional profile of CAMC, CC and CM and relevant antioxidant and ACE inhibitory activities. In particular, considering antioxidant profile, CM and CC revealed a significantly higher (10969.80 ± 18.93 mg TE/100 g and 10451.40 ± 149.17 mg TE/100 g, respectively; p < 0.05) ABTS value than CAMC (9511.18 ± 315.29 mg TE/100 g); a trend also confirmed with the FRAP assay (306.74 ± 5.68 mg FeSO4/100 g; 272.84 ± 11.02 mg FeSO4/100 g; 103.84 ± 3.27 mg FeSO4/100 g, for CC, CM and CAMC, respectively). Similar results were obtained for TPC, demonstrating the involvement of phenols in modulating antioxidant activity. Finally, CAMC was found to have a higher ACE inhibitory activity (40.34 ± 10.11%) than the other matrices. Furthermore, potentially bioactive peptides associated with ACE inhibitory, anti-hypertensive, anti-cancer, antimicrobial, antiviral, antithrombotic, DPP-IV inhibitory and PEP-inhibitory activities were identified in CAMC. This profile was broader than that of CC and CM. The presence of such peptides corroborates the antioxidant and ACE profile of the sample. Although the data obtained report the important antioxidant profile of CAMC, CC, and CM and support their possible use, future investigations, particularly in vivo trials will be critical to evaluate and further investigate their effects on the health and performance of farm animals.
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Affiliation(s)
- Davide Lanzoni
- Department of Veterinary Medicine and Animal Sciences (DIVAS), Università degli Studi di Milano, Via Dell'Università 6, 29600, Lodi, Italy.
| | - Francesca Grassi Scalvini
- Department of Veterinary Medicine and Animal Sciences (DIVAS), Università degli Studi di Milano, Via Dell'Università 6, 29600, Lodi, Italy
| | - Elena Petrosillo
- Department of Veterinary Medicine and Animal Sciences (DIVAS), Università degli Studi di Milano, Via Dell'Università 6, 29600, Lodi, Italy
| | - Simona Nonnis
- Department of Veterinary Medicine and Animal Sciences (DIVAS), Università degli Studi di Milano, Via Dell'Università 6, 29600, Lodi, Italy
- CRC, Innovation for Well-Being and Environment, Università degli Studi di Milano, 20122, Milano, Italy
| | - Gabriella Tedeschi
- Department of Veterinary Medicine and Animal Sciences (DIVAS), Università degli Studi di Milano, Via Dell'Università 6, 29600, Lodi, Italy
- CRC, Innovation for Well-Being and Environment, Università degli Studi di Milano, 20122, Milano, Italy
| | - Giovanni Savoini
- Department of Veterinary Medicine and Animal Sciences (DIVAS), Università degli Studi di Milano, Via Dell'Università 6, 29600, Lodi, Italy
| | - Arianna Buccioni
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, University of Florence, Piazzale delle Cascine 18, 50144, Firenze, Italy
- Centro Interdipartimentale di Ricerca e Valorizzazione Degli Alimenti, University of Florence, viale Pieraccini 6, 50139, Firenze, Italy
| | - Guido Invernizzi
- Department of Veterinary Medicine and Animal Sciences (DIVAS), Università degli Studi di Milano, Via Dell'Università 6, 29600, Lodi, Italy
| | - Antonella Baldi
- Department of Veterinary Medicine and Animal Sciences (DIVAS), Università degli Studi di Milano, Via Dell'Università 6, 29600, Lodi, Italy
| | - Carlotta Giromini
- Department of Veterinary Medicine and Animal Sciences (DIVAS), Università degli Studi di Milano, Via Dell'Università 6, 29600, Lodi, Italy
- Institute for Food, Nutrition and Health, University of Reading, Reading, RG6 5EU, UK
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Rodriguez M, Monsierra L, Mansilla PS, Pérez GT, de Pascual-Teresa S. Phenolic Characterization of a Purple Maize ( Zea mays cv. "Moragro") by HPLC-QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6327-6338. [PMID: 38484116 PMCID: PMC10979446 DOI: 10.1021/acs.jafc.3c08960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 02/26/2024] [Accepted: 02/29/2024] [Indexed: 03/28/2024]
Abstract
The present work aimed to characterize the phenolic and antioxidant content of the Argentinian purple maize "Moragro" cultivar. Additionally, the INFOGEST simulated in vitro digestion model was used to establish the effect of digestion on bioactive compounds. Finally, digestion samples were used to treat Caco-2 cells in the transwell model to better understand their bioavailability. Twenty-six phenolic compounds were found in purple maize cv. "Moragro", 15 nonanthocyanins and 11 anthocyanins. Several compounds were identified in maize for the first time, such as pyrogallol, citric acid, gallic acid, kaempferol 3-(6″-ferulylglucoside), and kaempferol 3-glucuronide. Anthocyanins accounted for 24.9% of total polyphenols, with the predominant anthocyanin being cyanidin-3-(6″ malonylglucoside). Catechin-(4,8)-cyanidin-3,5-diglucoside and catechin-(4,8)-cyanidin-3-malonylglucoside-5-glucoside were detected as characteristics of this American maize variety. Total polyphenol content (TPC; by the Folin-Ciocalteu method), HPLC-DAD/MSMS, and antioxidant activity [by DPPH and ferric-reducing antioxidant power (FRAP)] were evaluated throughout in vitro digestion. TPC, DPPH, and FRAP results were 2.71 mg gallic acid equivalents (GAE)/g, 24 μmol Trolox equiv/g, and 22 μmol Trolox eq/g, respectively. The in vitro digestion process did not cause significant differences in TPC. However, the antioxidant activity was significantly decreased. Moreover, the bioavailability of anthocyanins was studied, showing that a small fraction of polyphenols in their intact form was conserved at the end of digestion. Finally, a protective effect of digested maize polyphenols was observed in the Caco-2 cell viability. The results suggest that "Moragro" purple maize is a good source of bioavailable anthocyanins in the diet and an interesting source of this group of compounds for the food industry.
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Affiliation(s)
- Marianela
Desireé Rodriguez
- Department
of Metabolism and Nutrition, Institute of
Food Science, Technology and Nutrition (ICTAN), Consejo Superior de
Investigaciones Científicas (CSIC), Jose Antonio Novais 10, Madrid 28040, Spain
- Facultad
de Ciencias Agropecuarias, Universidad Nacional
de Córdoba, Córdoba 5000, Argentina
| | - Luisina Monsierra
- Facultad
de Ciencias Agropecuarias, Universidad Nacional
de Córdoba, Córdoba 5000, Argentina
- Instituto
de Ciencia y Tecnología de los Alimentos Córdoba (ICyTAC),
Consejo Nacional de Investigaciones Científicas y Técnicas
(CONICET)—UNC. Córdoba 5016, Argentina
| | - Pablo Sebastián Mansilla
- Facultad
de Ciencias Agropecuarias, Universidad Nacional
de Córdoba, Córdoba 5000, Argentina
- Instituto
de Ciencia y Tecnología de los Alimentos Córdoba (ICyTAC),
Consejo Nacional de Investigaciones Científicas y Técnicas
(CONICET)—UNC. Córdoba 5016, Argentina
| | - Gabriela Teresa Pérez
- Facultad
de Ciencias Agropecuarias, Universidad Nacional
de Córdoba, Córdoba 5000, Argentina
- Instituto
de Ciencia y Tecnología de los Alimentos Córdoba (ICyTAC),
Consejo Nacional de Investigaciones Científicas y Técnicas
(CONICET)—UNC. Córdoba 5016, Argentina
| | - Sonia de Pascual-Teresa
- Department
of Metabolism and Nutrition, Institute of
Food Science, Technology and Nutrition (ICTAN), Consejo Superior de
Investigaciones Científicas (CSIC), Jose Antonio Novais 10, Madrid 28040, Spain
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Chen Q, Guan X, Zhang Z, Ma X, Guo T, Song H. In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3654-3663. [PMID: 38329502 DOI: 10.1021/acs.jafc.3c09258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
The phenolic compounds (PCs) are the primary components responsible for the astringency of tea infusions, and this astringency is intricately linked to the in situ oral metabolism of PCs in saliva. Initially, a total of 54 PCs were identified in tea infusions by electrospray mass spectrometry (ESI-MS). Subsequently, an in vivo metabolism analysis of PCs during varying drinking times and oral locations was conducted by both paper spray mass spectrometry (PS-MS) and sensory evaluation. The metabolism of PCs within oral saliva was a prolonged process, the residual PCs were distributed across diverse oral regions after drinking tea infusion, and the higher residual PC content reflected the stronger astringency intensity. Furthermore, an in vitro metabolism analysis of PCs under varied reaction temperatures and durations was performed by ESI-MS and turbidimetry. As the reaction time extended, more PCs in tea was interacting with saliva. Moreover, the higher temperatures facilitated this interaction between PCs and saliva. Therefore, this investigation establishes a foundation for further elucidating the mechanisms underlying astringency formation.
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Affiliation(s)
- Qiong Chen
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xin Guan
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhibin Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaoduo Ma
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Tianyang Guo
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Huanlu Song
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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Vieira APM, Danelon M, Fernandes GL, Berretta AA, Buszinski AFM, Dos Santos L, Delbem ACB, Barbosa DB. Pomegranate extract in polyphosphate-fluoride mouthwash reduces enamel demineralization. Clin Oral Investig 2024; 28:119. [PMID: 38277034 DOI: 10.1007/s00784-024-05495-8] [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: 10/18/2023] [Accepted: 01/06/2024] [Indexed: 01/27/2024]
Abstract
OBJECTIVES To evaluate the anti-demineralizing effect of a mouthwash comprising pomegranate peel extract (PPE 3%), sodium trimetaphosphate (TMP 0.3%), and fluoride (F 225 ppm) in an in situ study, and to assess its irritation potential in an ex vivo study. METHODS This double-blind crossover study was conducted in four phases with 7 days each. Twelve volunteers used palatal appliances containing enamel blocks, which were subjected to cariogenic challenges. The ETF formulation (PPE + TMP + F, pH 7.0), TF formulation (TMP + F, pH 7.0), deionized water (W, pH 7.0), and essential oil commercial mouthwash (CM, 220 ppm F, pH 4.3) were dropped onto the enamel twice daily. The percentage of surface hardness loss, integrated loss of subsurface hardness, calcium, phosphorus, and fluoride in enamel and biofilms were determined. In addition, alkali-soluble extracellular polysaccharide concentrations were analyzed in the biofilms. The irritation potential was evaluated using the hen's egg chorioallantoic membrane test through the vascular effect produced during 300-s of exposure. RESULTS ETF was the most efficacious in preventing demineralization. It also showed the highest concentrations of calcium and phosphorus in the enamel and in the biofilm, as well as the lowest amount of extracellular polysaccharides in the biofilm. In the eggs, ETF produced light reddening, whereas CM led to hyperemia and hemorrhage. CONCLUSIONS The addition of PPE to formulations containing TMP and F increased its anti-demineralizing property, and this formulation presented a lower irritation potential than the CM. CLINICAL RELEVANCE ETF can be a promising alternative alcohol-free mouthwash in patients at high risk of caries.
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Affiliation(s)
- Ana Paula Miranda Vieira
- Graduate Program of Dental Science, São Paulo State University (UNESP), School of Dentistry, Araçatuba, Brazil
| | - Marcelle Danelon
- Department of Preventive and Restorative Dentistry, São Paulo State University (UNESP), School of Dentistry, Araçatuba, Brazil
| | - Gabriela Lopes Fernandes
- Graduate Program of Dental Science, São Paulo State University (UNESP), School of Dentistry, Araçatuba, Brazil
| | | | | | - Lucinéia Dos Santos
- Department of Biotechnology, São Paulo State University (UNESP), School of Sciences, Humanities and Languages, Assis, Brazil
| | - Alberto Carlos Botazzo Delbem
- Department of Preventive and Restorative Dentistry, São Paulo State University (UNESP), School of Dentistry, Araçatuba, Brazil
| | - Debora Barros Barbosa
- Department of Dental Materials and Prosthodontics, São Paulo State University (UNESP), School of Dentistry, Araçatuba, José Bonifácio 1193, Araçatuba, 16015-050, Brazil.
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Kanner J. Food Polyphenols as Preventive Medicine. Antioxidants (Basel) 2023; 12:2103. [PMID: 38136222 PMCID: PMC10740609 DOI: 10.3390/antiox12122103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 12/04/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Reactive oxygen species (ROS) are the initiators in foods and in the stomach of oxidized dietary lipids, proteins, and lipid-oxidation end-products (ALEs), inducing in humans the development of several chronic diseases and cancer. Epidemiological, human clinical and animal studies supported the role of dietary polyphenols and derivatives in prevention of development of such chronic diseases. There is much evidence that polyphenols/derivatives at the right timing and concentration, which is critical, acts mostly in the aerobic stomach and generally in the gastrointestinal tract as reducing agents, scavengers of free radicals, trappers of reactive carbonyls, modulators of enzyme activity, generators of beneficial gut microbiota and effectors of cellular signaling. In the blood system, at low concentration, they act as generators of electrophiles and low concentration of H2O2, acting mostly as cellular signaling, activating the PI3K/Akt-mediated Nrf2/eNOS pathways and inhibiting the inflammatory transcription factor NF-κB, inducing the cells, organs and organism for eustress, adaptation and surviving.
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Affiliation(s)
- Joseph Kanner
- Department of Food Science, ARO, Volcani Center, Bet-Dagan 7505101, Israel; or
- Institute of Biochemistry, Food Science and Nutrtion, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot 9190501, Israel
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6
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Saha S, Boesch C, Maycock J, Wood S, Do T. Sweet Orange Juice Processing By-Product Extracts: A Caries Management Alternative to Chlorhexidine. Biomolecules 2023; 13:1607. [PMID: 38002290 PMCID: PMC10669069 DOI: 10.3390/biom13111607] [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: 10/02/2023] [Revised: 10/27/2023] [Accepted: 10/31/2023] [Indexed: 11/26/2023] Open
Abstract
Dental caries is one of the most prevalent chronic diseases globally in both children and adults. This study investigated the potential of industrial sweet orange waste extracts (ISOWE) as a substitute for chlorhexidine (CHX) in managing dental caries. First, the cytotoxicity of ISOWE (40, 80, 120 mg/mL) and CHX (0.1 and 0.2%) on buccal epithelial cells was determined. ISOWE exhibited no overall toxicity, whereas CHX strongly affected cell viability. The combination of ISOWE and CHX significantly enhanced cell proliferation compared to CHX alone. Next, the antimicrobial efficacy of ISOWE, CHX, and their combination was assessed against a 7-day complex biofilm model inoculated with oral samples from human volunteers. CHX exhibited indiscriminate antimicrobial action, affecting both pathogenic and health-associated oral microorganisms. ISOWE demonstrated lower antimicrobial efficacy than CHX but showed enhanced efficacy against pathogenic species while preserving the oral microbiome's balance. When applied to a cariogenic biofilm, the combined treatment of ISOWE with 0.1% CHX showed similar efficacy to 0.2% CHX treatment alone. Overall, the findings suggest that ISOWE is a promising natural anti-cariogenic agent with lower toxicity and enhanced selectivity for pathogenic species compared to CHX.
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Affiliation(s)
- Suvro Saha
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK; (S.S.)
- School of Dentistry, Division of Oral Biology, Faculty of Medicine & Health, University of Leeds, Leeds LS9 7TF, UK
| | - Christine Boesch
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK; (S.S.)
| | - Joanne Maycock
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK; (S.S.)
| | - Simon Wood
- School of Dentistry, Division of Oral Biology, Faculty of Medicine & Health, University of Leeds, Leeds LS9 7TF, UK
| | - Thuy Do
- School of Dentistry, Division of Oral Biology, Faculty of Medicine & Health, University of Leeds, Leeds LS9 7TF, UK
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Velázquez-Martínez RI, Criado C, Muñoz-González C, Crespo J, Pozo-Bayón MÁ. Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status. Foods 2023; 12:2835. [PMID: 37569104 PMCID: PMC10416954 DOI: 10.3390/foods12152835] [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: 06/27/2023] [Revised: 07/19/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavour persistence) during wine tasting, also considering the effect of the individual PROP (6-n-propylthiouracil) taster status (PTS). To do so, white and red wines with two oenotannins (ellagitannin and gallotannin) and a commercial yeast mannoprotein were prepared. A control wine of each type was also made without additives. All the wines were spiked with a mixture of aromatic compounds responsible for the "fruity" and "woody" notes. Retronasal aroma and astringency were evaluated at the same time using time-intensity (TI) methodology and a trained panel (n = 40), including PROP non-tasters (NTs) and tasters (Ts). The results showed a significant effect of PTS on the long-lasting perception of astringency, being Ts who showed higher values than NTs for most TI parameters. However, PTS did not affect aroma persistence. In addition, the three oenological additives had an effect on astringency and retronasal aroma perception. They significantly increased the long-lasting perception of astringency compared to the control, while gallotannin also increased the persistence of the woody aroma.
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Affiliation(s)
- Rafael I. Velázquez-Martínez
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain; (R.I.V.-M.); (C.C.); (C.M.-G.)
| | - Celia Criado
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain; (R.I.V.-M.); (C.C.); (C.M.-G.)
| | - Carolina Muñoz-González
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain; (R.I.V.-M.); (C.C.); (C.M.-G.)
| | - Julia Crespo
- Departamento de Investigación Agroambiental, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), El Encín, A-2 km 38.2, 28805 Alcalá de Henares, Spain;
| | - María Ángeles Pozo-Bayón
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain; (R.I.V.-M.); (C.C.); (C.M.-G.)
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Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products. Foods 2023; 12:foods12030601. [PMID: 36766131 PMCID: PMC9914813 DOI: 10.3390/foods12030601] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 02/04/2023] Open
Abstract
The growth of the world population has prompted research to investigate new food/feed alternatives. Hemp-based products can be considered excellent candidates. Hemp (Cannabis sativa L.) is an environmentally sustainable plant widespread worldwide. Following the reintroduction of its cultivation, hemp is attracting interest, especially in the food/feed industry. To date, scientific research has mainly focused on its nutritional aspect. Therefore, the aim of the work was also to investigate the functional profile (total phenolic content (TPC) and antioxidant activity (Ferric- reducing antioxidant power (FRAP) and 2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)) of hemp-based products (hempseeds (HSs), flowers, and HS protein extract), following methanol extraction and in vitro digestion, to study the behaviour of the molecules involved. The results show an interesting nutritional value, even when compared to matrices used in the food/feed industry, such as soy and flaxseeds. The functional profile revealed a very interesting TPC following methanol extraction for HSs, flowers, and HS protein extract, respectively, (550.3 ± 28.27; 2982.8 ± 167.78; and 568.9 ± 34.18 mg Tannic Acid Equivalent (TAE)/100 g). This trend was also confirmed for FRAP (50.9 ± 4.30; 123.6 ± 8.08; and 29.73 ± 1.32 mg Ascorbic Acid Equivalent (AAE)/100 g), recording values similar/higher than soy protein extract and flaxseeds (17.4 ± 1.55; and 10.4 ± 0.44 mg AAE/100 g). The results were also maintained following physiological digestion. These results, although promising, need further investigation, confirming what has been observed with different antioxidant activity assays and identifying individual molecules involved in functional pathways. This information will be necessary to gain a better understanding of the functional characteristics of these matrices for use in food/feed formulations.
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Shahidi F, Dissanayaka CS. Phenolic-protein interactions: insight from in-silico analyses – a review. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-022-00121-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
AbstractPhenolic compounds are ubiquitous plant secondary metabolites that possess various biological activities and are known to interact with proteins, altering their structure and properties. Therefore, interactions between these compounds and proteins has gained increasing attention due to their potential benefits to human health and for exploitation by the food industry. Phenolic compounds and proteins can form complexes via covalent linkages and/or non-covalent interactions through hydrophobic, electrostatic, van der Waals forces and hydrogen bonding. This review describes possible mechanisms of phenol-protein complex formation, their physiological action and activities that are important in the food industry, and possible outcomes in the terms of molecular docking and simulation analysis. The conformational changes of the protein upon binding with polyphenols can lead to the folding or unfolding of the protein molecules, forming insoluble or soluble complexes. The concentration of polyphenols, their molecular weight and structure, ions/cofactors and conditions of the system determine the precipitation or solubilization of the complex, affecting their nutritional and functional properties as well as their bioactivities. In this regard, molecular docking and simulation studies of phenolic-protein interactions allows comprehensive virtual screening of competitive/non-competitive and site-specific/non-specific conjugation of phenolics with different protein targets and facilitates understanding the observed effects. The docking analysis of flavonoids with enzymes and milk proteins has indicated their potential application in producing nutraceuticals and functional foods. Thus, combining molecular docking and simulation studies with experimental techniques is vital for better understanding the reactions that take place during digestion to engineer and manufacture novel food ingredients with desirable pharmacological properties and as potential food additives.
Graphical Abstract
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10
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Zhao W, Subbiah V, Xie C, Yang Z, Shi L, Barrow C, Dunshea F, Suleria HAR. Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Wanrong Zhao
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Vigasini Subbiah
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
| | - Cundong Xie
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Zihong Yang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Linghong Shi
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Colin Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
| | - Frank Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
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Morzel M, Canon F, Guyot S. Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6317-6327. [PMID: 35583948 DOI: 10.1021/acs.jafc.2c01183] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The present review documents the current knowledge and hypotheses on how polyphenols-saliva interactions may modulate the bioaccessibility or bioavailability of nutrients and highlights research prospects in the field. After an updated description of the different classes of dietary polyphenols and their modifications by food processing or digestion, an overview of interactions between salivary proteins and polyphenols (with an emphasis on tannins) is provided. In vitro studies show that the solubility of salivary protein-tannin complexes in gastric conditions depends on the degree of tannin polymerization, while complexes are partly solubilized by bile salts. Salivary proteins-polyphenols interactions may affect digestive processes. For example, polyphenols can bind to and inhibit salivary amylase, with downstream consequences on starch digestion. Some salivary proteins (PRPs) prevent tannin-induced reduced protein digestibility, probably through binding tannins before they interact with digestive proteases. Salivary proteins may also act as scavenger molecules to limit the intestinal uptake of tannins.
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Affiliation(s)
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
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12
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Criado C, Muñoz-González C, Hernández-Ledesma B, Pozo-Bayón MÁ. Temporal changes in salivary composition induced by oral exposure to different wine matrices and the relationship with the behaviour of aroma compounds in the mouth. Food Funct 2022; 13:4600-4611. [PMID: 35355023 DOI: 10.1039/d1fo03887g] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
The dynamic changes in saliva flow and composition (pH, total protein capacity (TPC), total polyphenol index (TPI) and saliva antioxidant activity (SAOX)) after the exposure of the oral cavity to aromatized wine matrices with different chemical compositions (dealcoholized, alcoholized, and synthetic wines) have been investigated. For this, stimulated saliva from ten volunteers were collected five days per week (from Monday to Friday) during three non-consecutive weeks, before (basal saliva) and after the oral intervention with the wines (5 and 15 minutes later) (n = 450). In order to know the relationship between the changes induced in salivary composition and the amount of aroma retained in the oral cavity, the expectorated wines were also collected (n = 150). Results showed differences in saliva composition (pH, TPI and SAOX) depending on the wine matrix that were only significant in the first five minutes after the oral exposure to the wines. The wines with ethanol produced significantly lower in-mouth aroma retention, while salivary TPI and, to a minor extent, SAOX, were positively related to the aroma retained. These results prove that not only wine aroma composition, but also the physiological changes in saliva induced by the non-volatile chemical composition of the wine play an important role in wine odorant compounds, and likely, in aroma perception.
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Affiliation(s)
- Celia Criado
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera, 9, 28049, Madrid, Spain.
| | - Carolina Muñoz-González
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera, 9, 28049, Madrid, Spain.
| | - Blanca Hernández-Ledesma
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera, 9, 28049, Madrid, Spain.
| | - María Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera, 9, 28049, Madrid, Spain.
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13
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Guo F, Tsao R, Li C, Wang X, Zhang H, Jiang L, Sun Y, Xiong H. Polyphenol Content of Green Pea ( Pisum sativum L.) Hull under In Vitro Digestion and Effects of Digestive Products on Anti-Inflammatory Activity and Intestinal Barrier in the Caco-2/Raw264.7 Coculture Model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3477-3488. [PMID: 35262351 DOI: 10.1021/acs.jafc.2c00102] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Green pea hulls are a byproduct of the processing of green pea and are rich in phenolic substances. In the present study, in vitro digestion, human colonic adenocarcinoma cell line (Caco-2) monolayer, and the Caco-2/macrophage cell lines of the murine origin (Raw264.7) coculture model were established to investigate the release of polyphenols, absorption, and transport of digestive products and their effects on inflammation and intestinal barrier. During the digestive process, polyphenols were constantly released from the pea hulls, reaching the maximum amount in the small intestine (total phenolic content (TPC): 5.41 ± 0.04 mg gallic acid (GAE)/g dry weight (DW)), and the digestive products (800 μg/mL) could reduce the secretion of NO (50.9%), IL-6 (50.6%), and TNF-α (24.6%) and inhibit the mRNA expression of cyclooxygenase-2 (COX-2) (37.2%) and inducible nitric oxide synthase (iNOS) (91.1%) compared with the lipopolysaccharide (LPS) group. A total of 12 phenolic components were quantified by ultraperformance liquid chromatography-linear ion trap orbitrap tandem mass spectrometry (UHPLC-LTQ-OrbiTrap-MS) technology. Kaempferol trihexoside in digestive products could be absorbed and transported (1.25 ± 0.13 ng quercetin/mL). The digestive products could promote the expression of claudin-1 (210.8%), occludin (64.9%), and zonulin occludin-1 (ZO-1) (52.0%) compared with the LPS group and exert anti-inflammatory effects after being absorbed. The results indicated that pea hull polyphenols could be continuously released and absorbed to play a positive role in protecting the intestinal barrier and anti-inflammatory activity.
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Affiliation(s)
- Fanghua Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Rong Tsao
- Guelph Research and Development Centre, Agricultural and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada
| | - Chuyao Li
- Nanchang Inspection and Testing Center, Nanchang 330029, Jiangxi, China
| | - Xiaoya Wang
- Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Hua Zhang
- Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Li Jiang
- Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Yong Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
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14
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Chang HP, Huang MC, Lei YP, Chuang YJ, Wang CW, Sheen LY. Phytochemical-rich vegetable and fruit juice alleviates oral mucositis during concurrent chemoradiotherapy in patients with locally advanced head and neck cancer. J Tradit Complement Med 2022; 12:488-498. [PMID: 36081822 PMCID: PMC9446194 DOI: 10.1016/j.jtcme.2022.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 03/19/2022] [Accepted: 03/23/2022] [Indexed: 01/08/2023] Open
Abstract
Background Objective Methods Results Conclusion Section Taxonomy The blended vegetable and fruit juice (VFJ) was rich in total polyphenols and carotenoids. In head and neck cancer patients, the VFJ was significantly associated with a lower risk of chemoradiotherapy-induced ulcerative oral mucositis. VFJ is healthy, safe, and effective dietary strategy against oral mucositis.
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15
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Lyu J, Fu J, Chen S, Xu Y, Nie Y, Tang K. Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines. Food Chem 2021; 375:131890. [PMID: 34954577 DOI: 10.1016/j.foodchem.2021.131890] [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: 04/29/2021] [Revised: 11/19/2021] [Accepted: 12/15/2021] [Indexed: 11/16/2022]
Abstract
Tannins, as an important wine nonvolatile matrix component, can cause astringency, which may affect aroma perception through cross-modal interactions during wine consumption. An aromatic model wine with tannin extracts was evaluated by intraoral aroma release and sensory analysis after wine spitting. Overall, tannin extracts could significantly decrease all initial aroma release, while they could not reduce most aroma release at 150 s after wine spitting. Regarding the sensory evaluation results, the retronasal detection threshold of most aromas increased. The temporal aroma intensity showed a significant decrease at early time points and was almost unaffected at later time points. In addition, temporal dominance of sensation (TDS) curves revealed that the presence of astringency could reduce the dominant time of most aromas. Therefore, although there was good consistency between instrumental analysis and sensory evaluation, the effect of astringency induced by tannins on retronasal perception cannot be ignored.
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Affiliation(s)
- Jiaheng Lyu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Jianhua Fu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
| | - Ke Tang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
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16
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The Antimicrobial Effect of Pomegranate Peel Extract versus Chlorhexidine in High Caries Risk Individuals Using Quantitative Real-Time Polymerase Chain Reaction: A Randomized Triple-Blind Controlled Clinical Trial. Int J Dent 2021; 2021:5563945. [PMID: 34512759 PMCID: PMC8424245 DOI: 10.1155/2021/5563945] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 07/04/2021] [Accepted: 08/09/2021] [Indexed: 01/10/2023] Open
Abstract
The aim of the present study was to compare the antibacterial effectiveness of chlorhexidine and PPE oral rinse on S. mutans, Lactobacilli, and Veillonella, in clinical salivary samples of patients with advanced stages of dental caries at baseline and two and four weeks with PCR technique. This triple-blind randomized clinical trial involved 60 high caries risk adult patients, 19–59 years of age, randomly allocated into two groups of 30 subjects each. The intervention group received pomegranate peel extract mouthwash, whereas the control group received chlorhexidine mouthwash. Unstimulated pooled saliva was collected from the floor of the mouth before and after the intervention. The quantitative real-time polymerase chain reaction was employed to analyze the bacterial copies of each salivary sample at baseline and two and four weeks. The significance level was fixed at 5% (α = 0.05). Overall comparison of antimicrobial effectiveness across both groups revealed insignificant outcomes. The control group evinced a significant reduction in S. mutans between a specific time, i.e., baseline and 4 weeks (p=0.043). PPE oral rinse as a natural product or ecological alternative was effective in disrupting activity across all microorganisms tested in this triple-blind RCT; however, the nutraceutical, when compared to chlorhexidine, was not as effective against S. mutans.
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17
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Li Y, He D, Li B, Lund MN, Xing Y, Wang Y, Li F, Cao X, Liu Y, Chen X, Yu J, Zhu J, Zhang M, Wang Q, Zhang Y, Li B, Wang J, Xing X, Li L. Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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18
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Schwartz M, Neiers F, Feron G, Canon F. The Relationship Between Salivary Redox, Diet, and Food Flavor Perception. Front Nutr 2021; 7:612735. [PMID: 33585536 PMCID: PMC7876224 DOI: 10.3389/fnut.2020.612735] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 12/31/2020] [Indexed: 12/13/2022] Open
Abstract
The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds ex vivo or in vivo. This article aims to review the effect of food on the antioxidant capacity of saliva and the impact of salivary antioxidant capacity on flavor perception after a brief presentation of the different molecules involved.
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Affiliation(s)
| | | | | | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Dijon, France
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19
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Niyukuri J, Raiti J, Ntakarutimana V, Hafidi A. Lipid composition and antioxidant activities of some underused wild plants seeds from Burundi. Food Sci Nutr 2021; 9:111-122. [PMID: 33473275 PMCID: PMC7802583 DOI: 10.1002/fsn3.1969] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 10/08/2020] [Accepted: 10/09/2020] [Indexed: 11/11/2022] Open
Abstract
Fatty acids, phytosterols, total phenolic content, and radical-scavenging activity were determined in seed oils of 12 wild plants from natural ecosystems in Burundi. Among the 13 fatty acids identified, palmitic, oleic, linoleic, and stearic acids were found predominant throughout all oils, except Parinari curatellifolia oil which showed a high amount of erucic acid (58.41% ± 0.77). The most dominant sterol was found to be β-sitosterol in all oils and was followed by stigmasterol in 8 kinds of oils and campesterol in 3 kinds of oils. The highest total phenolic contents were observed in P. curatellifolia, Tephrosia vogelii, and Uvaria angolensis oils, with, respectively, 2.16 ± 0.26, 1.43 ± 0.33, and 1.27 ± 0.39 mg gallic acid equivalent/g oil. Some of these oils exhibited a higher ability to scavenge DPPH radicals. The antioxidant capacity of 8 species ranged from 1.18 to 18.08 mmol acid ascorbic equivalent/g oil. Based on these findings, such oils could be used in different domains such as food, cosmetic, pharmaceutical, and lipochemistry.
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Affiliation(s)
- Jonathan Niyukuri
- Food Sciences LaboratoryDepartment of BiologyFaculty of Sciences SemlaliaCadi Ayyad UniversityMarrakechMorocco
- Department of Food Science and TechnologyFaculty of Agronomy and BioengineeringUniversity of BurundiBujumburaBurundi
- Food Science and Technology Research Center (CRSTA)University of BurundiBujumburaBurundi
| | - Jihane Raiti
- Food Sciences LaboratoryDepartment of BiologyFaculty of Sciences SemlaliaCadi Ayyad UniversityMarrakechMorocco
| | - Vestine Ntakarutimana
- Department of ChemistryFaculty of ScienceUniversity of BurundiBujumburaBurundi
- Research Center in Natural Sciences and the Environment (CRSNE)University of BurundiBujumburaBurundi
| | - Abdellatif Hafidi
- Food Sciences LaboratoryDepartment of BiologyFaculty of Sciences SemlaliaCadi Ayyad UniversityMarrakechMorocco
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Abstract
In this study, the LC-MS/MS was applied to explore the stability of four common dietary flavonols, kaempferol, quercetin, isorhamnetin, and myricetin, in the presence of hydrogen peroxide and saliva. In addition, the influence of saliva on the representative quercetin glycosides, rutin, quercitrin, hyperoside, and spiraeoside was examined. Our study showed that, regardless of the oxidative agent used, flavonols stability decreases with increasing B-ring substitution. The decomposition of analyzed compounds was based on their splitting by the opening the heterocyclic C-ring and realizing more simple aromatic compounds. The dead-end products corresponded to different benzoic acid derivatives derived from B-ring. Kaempferol, quercetin, isorhamnetin, and myricetin were transformed into 4-hydroxybeznoic acid, protocatechuic acid, vanillic acid, and gallic acid, respectively. Additionally, for quercetin and myricetin, two intermediate depsides and 2,4,6-trihydroxybenzoic acid derived from A-ring were detected. All analyzed glycosides were resistant to hydrolysis in the presence of saliva. Based on our data, saliva was proven to be a next oxidative agent which leads to the formation of corresponding phenolic acids. Hence, studies on flavonols’ metabolism should take into consideration that the flavonols decomposition starts in the oral cavity; hence, in subsequent parts of the human digestive tract, they could be present not in their parent form but as phenolic acids. Further analyses of the influence of saliva on flavonols glycosides need to be performed due to the possible interindividual fluctuations.
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21
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Schwartz M, Neiers F, Feron G, Canon F. Activités oxydo-réductrices dans la salive : modulation par l’alimentation et importance pour la perception sensorielle des aliments. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2020. [DOI: 10.1016/j.cnd.2020.06.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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22
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Wojtunik-Kulesza K, Oniszczuk A, Oniszczuk T, Combrzyński M, Nowakowska D, Matwijczuk A. Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols-A Non-Systematic Review. Nutrients 2020; 12:E1401. [PMID: 32414132 PMCID: PMC7284996 DOI: 10.3390/nu12051401] [Citation(s) in RCA: 177] [Impact Index Per Article: 44.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/05/2020] [Accepted: 05/11/2020] [Indexed: 12/18/2022] Open
Abstract
There is increased interest in following a healthy lifestyle and consuming a substantial portion of secondary plant metabolites, such as polyphenols, due to their benefits for the human body. Food products enriched with various forms of fruits and vegetables are sources of pro-health components. Nevertheless, in many cases, the level of their activities is changed in in vivo conditions. The changes are strictly connected with processes in the digestive system that transfigure the structure of the active compounds and simultaneously keep or modify their biological activities. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed to predict their release from the food matrix, as well as their bioaccessibility. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine and, occasionally, the large intestine. The presented review aims to discuss the impact of in vitro digestion on the composition, bioaccessibility and antioxidant activity of food polyphenols. Additionally, we consider the influence of pH on antioxidant changes in the aforementioned substances.
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Affiliation(s)
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Dominika Nowakowska
- Department of General Ophthalmology, Medical University of Lublin, Chmielna 1, 20-079 Lublin, Poland;
| | - Arkadiusz Matwijczuk
- Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. Molecules 2020; 25:molecules25081969. [PMID: 32340214 PMCID: PMC7221547 DOI: 10.3390/molecules25081969] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 02/02/2023] Open
Abstract
In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg−1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours (‘rancid’, ‘winey–vinegary’ and ‘fusty–muddy’). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of ‘fusty–muddy’ defect and increased the score of ‘winey–vinegary’ defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the ‘rancid’ defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.
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Perez-Jiménez M, Esteban-Fernández A, Muñoz-González C, Pozo-Bayón MA. Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility. Molecules 2020; 25:molecules25071701. [PMID: 32276337 PMCID: PMC7180449 DOI: 10.3390/molecules25071701] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 04/06/2020] [Accepted: 04/07/2020] [Indexed: 01/08/2023] Open
Abstract
To determine the impact of oral physiology on the volatility of typical wine aroma compounds, mixtures of a synthetic wine with oral components (centrifuged human saliva (HS), artificial saliva with mucin (AS), and buccal epithelial cells (BC)) were prepared. Each wine type was independently spiked with four relevant wine odorants (guaiacol, β-phenyl ethanol, ethyl hexanoate, and β-ionone). Additionally, the impact of four types of phenolic compounds (gallic acid, catechin, grape seed extract, and a red wine extract) on aroma volatility in the HS, AS, and BC wines was also assessed. Static headspace was measured at equilibrium by solid phase microextraction–GC/MS analysis. Results showed a significant impact of oral components on the volatility of the four tested odorants. Independently of the type of aroma compound, aroma volatility was in general, higher in wines with BC. Moreover, while guaiacol and ethyl hexanoate volatility was significantly lower in wines with HS compared to wines with AS, β-ionone showed the opposite behavior, which might be related to metabolism and retention of mucin, respectively. Phenolic compounds also showed a different effect on aroma volatility depending on the type of compound and wine. Gallic acid had little effect on polar compounds but it enhanced the volatility of the most hydrophobic ones (ethyl hexanoate and β-ionone). In general, flavonoid type polyphenols significantly reduced the volatility of both polar (guaiacol and β-phenyl ethanol) and hydrophobic compounds (β-ionone in HS and BC wines), but through different mechanisms (e.g., π–π interactions and hydrophobic binding for polar and apolar odorants respectively). On the contrary, flavonoids enhanced the volatility of ethyl hexanoate, which might be due to the inhibition exerted on some salivary enzymes (e.g., carboxyl esterase) involved in the metabolism of this odorant molecule.
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Farkash Y, Feldman M, Ginsburg I, Shalish M, Steinberg D. The effect of Padma-hepaten herbal combination on the caries-inducing properties of Streptococcus mutans on orthodontic surfaces. J Herb Med 2020. [DOI: 10.1016/j.hermed.2019.100321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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26
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Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting. Food Chem 2019; 285:147-155. [DOI: 10.1016/j.foodchem.2019.01.152] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 01/15/2019] [Accepted: 01/22/2019] [Indexed: 12/19/2022]
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27
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Farkash Y, Feldman M, Ginsburg I, Steinberg D, Shalish M. Polyphenols Inhibit Candida albicans and Streptococcus mutans Biofilm Formation. Dent J (Basel) 2019; 7:dj7020042. [PMID: 30978919 PMCID: PMC6630196 DOI: 10.3390/dj7020042] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 03/22/2019] [Accepted: 03/23/2019] [Indexed: 12/15/2022] Open
Abstract
Background:Streptococcus mutans (S. mutans) and Candida albicans (C. albicans) are two major contributors to dental caries. They have a symbiotic relationship, allowing them to create an enhanced biofilm. Our goal was to examine whether two natural polyphenols (Padma hepaten (PH) and a polyphenol extraction from green tea (PPFGT)) could inhibit the caries-inducing properties of S. mutans and C. albicans. Methods: Co-species biofilms of S. mutans and C. albicans were grown in the presence of PH and PPFGT. Biofilm formation was tested spectrophotometrically. Exopolysaccharides (EPS) secretion was quantified using confocal scanning laser microscopy. Biofilm development was also tested on orthodontic surfaces (Essix) to assess biofilm inhibition ability on such an orthodontic appliance. Results: PPFGT and PH dose-dependently inhibited biofilm formation without affecting the planktonic growth. We found a significant reduction in biofilm total biomass using 0.625 mg/mL PPFGT and 0.16 mg/mL PH. A concentration of 0.31 mg/mL PPFGT and 0.16 mg/mL PH inhibited the total cell growth by 54% and EPS secretion by 81%. A reduction in biofilm formation and EPS secretion was also observed on orthodontic PVC surfaces. Conclusions:
The polyphenolic extractions PPFGT and PH have an inhibitory effect on S. mutans and C. albicans biofilm formation and EPS secretion.
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Affiliation(s)
- Yosi Farkash
- Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dentistry, Hebrew University-Hadassah, P.O. Box 12065, Jerusalem 91120, Israel.
- Department of Orthodontics, School of Dental Medicine, Hebrew University-Hadassah, P.O. Box 12272, Jerusalem 91120, Israel.
| | - Mark Feldman
- Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dentistry, Hebrew University-Hadassah, P.O. Box 12065, Jerusalem 91120, Israel.
| | - Isaac Ginsburg
- Microbiology Research Laboratory, Institute of Dental Sciences, Faculty of Dentistry, Hebrew University-Hadassah, P.O. Box 12065, Jerusalem 91120, Israel.
| | - Doron Steinberg
- Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dentistry, Hebrew University-Hadassah, P.O. Box 12065, Jerusalem 91120, Israel.
| | - Miriam Shalish
- Department of Orthodontics, School of Dental Medicine, Hebrew University-Hadassah, P.O. Box 12272, Jerusalem 91120, Israel.
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Green Tea Polyphenols and Padma Hepaten Inhibit Candida albicans Biofilm Formation. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2018; 2018:1690747. [PMID: 30363861 PMCID: PMC6186370 DOI: 10.1155/2018/1690747] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2018] [Accepted: 09/06/2018] [Indexed: 12/02/2022]
Abstract
Candida albicans (C. albicans) is the most prevalent opportunistic human pathogenic fungus and can cause mucosal membrane infections and invade the blood. In the oral cavity, it can ferment dietary sugars, produce organic acids and therefore has a role in caries development. In this study, we examined whether the polyphenol rich extractions Polyphenon from green tea (PPFGT) and Padma Hepaten (PH) can inhibit the caries-inducing properties of C. albicans. Biofilms of C. albicans were grown in the presence of PPFGT and PH. Formation of biofilms was tested spectrophotometrically after crystal violet staining. Exopolysaccharides (EPS) secretion was quantified using confocal scanning laser microscopy (CSLM). Treated C. albicans morphology was demonstrated using scanning electron microscopy (SEM). Expression of virulence-related genes was tested using qRT-PCR. Development of biofilm was also tested on an orthodontic surface (Essix) to assess biofilm inhibition ability on such appliances. Both PPFGT and PH dose-dependently inhibited biofilm formation, with no inhibition on planktonic growth. The strongest inhibition was obtained using the combination of the substances. Crystal violet staining showed a significant reduction of 45% in biofilm formation using a concentration of 2.5mg/ml PPFGT and 0.16mg/ml PH. A concentration of 1.25 mg/ml PPFGT and 0.16 mg/ml PH inhibited candidal growth by 88% and EPS secretion by 74% according to CSLM. A reduction in biofilm formation and in the transition from yeast to hyphal morphotype was observed using SEM. A strong reduction was found in the expression of hwp1, eap1, and als3 virulence associated genes. These results demonstrate the inhibitory effect of natural PPFGT polyphenolic extraction on C. albicans biofilm formation and EPS secretion, alone and together with PH. In an era of increased drug resistance, the use of phytomedicine to constrain biofilm development, without killing host cells, may pave the way to a novel therapeutic concept, especially in children as orthodontic patients.
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Manconi M, Petretto G, D'hallewin G, Escribano E, Milia E, Pinna R, Palmieri A, Firoznezhad M, Peris JE, Usach I, Fadda AM, Caddeo C, Manca ML. Thymus essential oil extraction, characterization and incorporation in phospholipid vesicles for the antioxidant/antibacterial treatment of oral cavity diseases. Colloids Surf B Biointerfaces 2018; 171:115-122. [PMID: 30025373 DOI: 10.1016/j.colsurfb.2018.07.021] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 07/06/2018] [Accepted: 07/09/2018] [Indexed: 12/28/2022]
Abstract
The aim of the work was to extract, characterize, and formulate Thymus capitatus (Tymbra capitata) essential oil in phospholipid vesicles: liposomes, glycerosomes and Penetration Enhancer-containing Vesicles (PEVs). The steam-distilled essential oil was mainly composed of carvacrol. The oil was mixed with lecithin and water to produce liposomes, or different ratios of water/glycerol or water/propylene glycol (PG) to produce glycerosomes and PG-PEVs, respectively. Cryo-TEM showed the formation of unilamellar, spherical vesicles, and light scattering disclosed that their size increased in the presence of glycerol or PG, which improved long-term stability. The formulations were highly biocompatible, and capable of counteracting oxidative stress and favouring wound repair in keratinocytes, thanks to enhanced uptake. The antibacterial activity of the oil was demonstrated against cariogenic Streptococcus mutans, Lactobacillus acidophilus, and commensal Streptococcus sanguinis. The combination of antioxidant and antibacterial activities of Thymus essential oil formulations may be useful for the treatment of oral cavity diseases.
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Affiliation(s)
- Maria Manconi
- Dept. of Scienze della Vita e dell'Ambiente, Drug Science Division, University of Cagliari, 09124 Cagliari, Italy
| | - Giacomo Petretto
- Dept. of Chemistry and Pharmacy, University of Sassari, 07100 Sassari, Italy
| | - Guy D'hallewin
- Institute of Science of Food Production ISPA-CNR, Traversa la Crucca 3, Loc. Baldinca, 07040 Sassari, Italy
| | - Elvira Escribano
- Biopharmaceutics and Pharmacokinetics Unit, Institute for Nanoscience and Nanotechnology, University of Barcelona, Barcelona, Spain
| | - Egle Milia
- Dept. of Experimental Medicine and Surgical Sciences, University of Sassari, 07100 Sassari, Italy
| | - Roberto Pinna
- Dept. of Biomedical Sciences, University of Sassari, 07100 Sassari, Italy
| | - Alessandra Palmieri
- Dept. of Experimental Medicine and Surgical Sciences, University of Sassari, 07100 Sassari, Italy
| | - Mohammad Firoznezhad
- Dept. of Horticulture Science, Islamic Azad University, Science and Research Branch, 1477893855 Tehran, Iran
| | - Josè Esteban Peris
- Dept. of Pharmacy, Pharmaceutical Technology and Parasitology, University of Valencia, Burjassot, 46100 Valencia, Spain
| | - Iris Usach
- Dept. of Pharmacy, Pharmaceutical Technology and Parasitology, University of Valencia, Burjassot, 46100 Valencia, Spain
| | - Anna Maria Fadda
- Dept. of Scienze della Vita e dell'Ambiente, Drug Science Division, University of Cagliari, 09124 Cagliari, Italy
| | - Carla Caddeo
- Dept. of Scienze della Vita e dell'Ambiente, Drug Science Division, University of Cagliari, 09124 Cagliari, Italy.
| | - Maria Letizia Manca
- Dept. of Scienze della Vita e dell'Ambiente, Drug Science Division, University of Cagliari, 09124 Cagliari, Italy
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Banerjee A, Dhar P. Amalgamation of polyphenols and probiotics induce health promotion. Crit Rev Food Sci Nutr 2018; 59:2903-2926. [PMID: 29787290 DOI: 10.1080/10408398.2018.1478795] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The residing microbiome with its vast repertoire of genes provide distinctive properties to the host by which they can degrade and utilise nutrients that otherwise pass the gastro-intestinal tract unchanged. The polyphenols in our diet have selective growth promoting effects which is of utmost importance as the state of good health has been linked to dominance of particular microbial genera. The polyphenols in native form might more skilfully exert anti-oxidative and anti-inflammatory properties but in a living system it is the microbial derivatives of polyphenol that play a key role in determining health outcome. This two way interaction has invoked great interest among researchers who have commenced several clinical surveys and numerous studies in in-vitro, simulated environment and living systems to find out in detail about the biomolecules involved in such interaction along with their subsequent physiological benefits. In this review, we have thoroughly discussed these studies to develop a fair idea on how the amalgamation of probiotics and polyphenol has an immense potential as an adjuvant therapeutic for disease prevention as well as treatment.
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Affiliation(s)
- Arpita Banerjee
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta , 20B Judges Court Road, Alipore, Kolkata , West Bengal , India
| | - Pubali Dhar
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta , 20B Judges Court Road, Alipore, Kolkata , West Bengal , India
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Ceppa F, Mancini A, Tuohy K. Current evidence linking diet to gut microbiota and brain development and function. Int J Food Sci Nutr 2018; 70:1-19. [DOI: 10.1080/09637486.2018.1462309] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Florencia Ceppa
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all‘Adige, Trento, Italy
| | - Andrea Mancini
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all‘Adige, Trento, Italy
| | - Kieran Tuohy
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all‘Adige, Trento, Italy
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Gutiérrez-Grijalva EP, Angulo-Escalante MA, León-Félix J, Heredia JB. Effect of In Vitro
Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens
, Lippia palmeri
). J Food Sci 2017; 82:2832-2839. [DOI: 10.1111/1750-3841.13954] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 09/07/2017] [Accepted: 09/16/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Erick Paul Gutiérrez-Grijalva
- Centro de Investigación en Alimentación y Desarrollo; A.C., Carretera a Eldorado Km. 5.5, Col. Campo El Diez Culiacán Sinaloa 80110 México
| | - Miguel Angel Angulo-Escalante
- Centro de Investigación en Alimentación y Desarrollo; A.C., Carretera a Eldorado Km. 5.5, Col. Campo El Diez Culiacán Sinaloa 80110 México
| | - Josefina León-Félix
- Centro de Investigación en Alimentación y Desarrollo; A.C., Carretera a Eldorado Km. 5.5, Col. Campo El Diez Culiacán Sinaloa 80110 México
| | - J. Basilio Heredia
- Centro de Investigación en Alimentación y Desarrollo; A.C., Carretera a Eldorado Km. 5.5, Col. Campo El Diez Culiacán Sinaloa 80110 México
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Aroma release in the oral cavity after wine intake is influenced by wine matrix composition. Food Chem 2017; 243:125-133. [PMID: 29146318 DOI: 10.1016/j.foodchem.2017.09.101] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 08/29/2017] [Accepted: 09/19/2017] [Indexed: 01/15/2023]
Abstract
The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a "wine intake-like" situation. Aroma released after exposing the oral cavity of three individuals to different wines (n=12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated to an increase in the intra-oral release of certain odorants (e.g. linalool, β-ionone), while flavonoids showed the opposite effect, decreasing the intra-oral release of aliphatic esters (ethyl hexanoate). This work shows for the first time, the impact of wine composition on oral-mucosa interactions under physiological conditions.
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Heyman L, Houri-Haddad Y, Heyman SN, Ginsburg I, Gleitman Y, Feuerstein O. Combined antioxidant effects of Neem extract, bacteria, red blood cells and Lysozyme: possible relation to periodontal disease. Altern Ther Health Med 2017; 17:399. [PMID: 28797303 PMCID: PMC5553582 DOI: 10.1186/s12906-017-1900-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Accepted: 08/02/2017] [Indexed: 02/04/2023]
Abstract
Background The common usage of chewing sticks prepared from Neem tree (Azadirachta indica) in India suggests its potential efficacy in periodontal diseases. The objective of this study is to explore the antibacterial effects of Neem leaf extract on the periodontophatic bacteria Porphyromonas gingivalis and Fusobacterium nucleatum, and its antioxidant capacities alone and in combination with bacteria and polycationic peptides that may be at the site of inflammation. Methods Neem leaf extract was prepared by ethanol extraction. The growth kinetics of P. gingivalis and F. nucleatum under anaerobic conditions in the presence of Neem leaf extract were measured. Broth microdilution test was used to determine the Minimal Inhibitory Concentration (MIC) of Neem leaf extract against each bacterial strain. The effect of Neem leaf extract on the coaggregation of the bacteria was assessed by a visual semi-quantitative assay. The antioxidant capacities of Neem leaf extract alone and in combination with bacteria, with the addition of red blood cells or the polycationic peptides chlorhexidine and lisozyme, were determined using a chemiluminescence assay. Results Neem leaf extract showed prominent dose-dependent antibacterial activity against P. gingivalis, however, had no effect on the growth of F. nucleatum nor on the coaggregation of the two bacteria. Yet, it showed intense antioxidant activity, which was amplified following adherence to bacteria and with the addition of red blood cells or the polycationic peptides. Conclusions Neem leaf extract, containing polyphenols that adhere to oral surfaces, have the potential to provide long-lasting antibacterial as well as synergic antioxidant activities when in complex with bacteria, red blood cells and lisozyme. Thus, it might be especially effective in periodontal diseases.
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Parkar SG, Eady S, Cabecinha M, Skinner MA. Consumption of apple-boysenberry beverage decreases salivary Actinomyces naeslundii and their adhesion in a multi-species biofilm model. Benef Microbes 2017; 8:299-307. [PMID: 28403648 DOI: 10.3920/bm2016.0061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
We hypothesised that consumption of beverage rich in both fibre and polyphenols, rather than each bioactive alone, will modulate populations of selected salivary bacteria, and their adhesion characteristics and that some of these effects may be due to the anti-microbial activity of the beverage bioactives. We investigated the effect of 4 weeks' consumption of beverages, rich in apple fibre, boysenberry polyphenols, or both on salivary bacteria in healthy subjects. In this placebo-controlled crossover study, saliva samples were collected at the beginning and end of each treatment period, and used for qPCR quantitation of Lactobacillus spp., Actinomyces naeslundii and Streptococcus mutans. The counts of salivary A. naeslundii decreased after the consumption of the apple-boysenberry beverage (P<0.05, Student's t-test). We also examined the effect of the subjects' saliva on bacterial adhesion using a mixed species biofilm model. The salivary pellicles prepared before and after each treatment were inoculated with laboratory strains of A. naeslundii, Lactobacillus rhamnosus and S. mutans and tested for biofilm formation. The post appleboysenberry beverage salivary pellicle significantly decreased the adhesion of A. naeslundii at the end of both 3 and 24 h, in the in vitro biofilm. A 1/16 dilution of the apple-boysenberry beverage itself decreased the proliferation of test strains of A. naeslundii and S. mutans by 51 and 55%, respectively (P<0.005), indicating the antimicrobial activity of its bioactives. This study demonstrated that consumption of apple-boysenberry beverage, rather than apple or the boysenberry beverage alone or the placebo, decreased salivary A. naeslundii and their adhesion under laboratory conditions. These changes are factors that influence oral microecology and potentially oral health.
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Affiliation(s)
- S G Parkar
- 1 The New Zealand Institute for Plant and Food Research Limited (PFR), Private Bag 11600, Palmerston North 4442, New Zealand
| | - S Eady
- 2 The New Zealand Institute for Plant and Food Research Limited, Canterbury Agricultural Science Centre, Private Bag 4704, Christchurch 8140, New Zealand
| | - M Cabecinha
- 1 The New Zealand Institute for Plant and Food Research Limited (PFR), Private Bag 11600, Palmerston North 4442, New Zealand
| | - M A Skinner
- 3 The New Zealand Institute for Plant and Food Research Limited, Mount Albert Research Centre, Private Bag 92169, Auckland 1142, New Zealand
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36
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Shahzad M, Millhouse E, Culshaw S, Edwards CA, Ramage G, Combet E. Selected dietary (poly)phenols inhibit periodontal pathogen growth and biofilm formation. Food Funct 2016; 6:719-29. [PMID: 25585200 DOI: 10.1039/c4fo01087f] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Periodontitis (PD) is a chronic infectious disease mediated by bacteria in the oral cavity. (Poly)phenols (PPs), ubiquitous in plant foods, possess antimicrobial activities and may be useful in the prevention and management of periodontitis. The objective of this study was to test the antibacterial effects of selected PPs on periodontal pathogens, on both planktonic and biofilm modes of growth. Selected PPs (n = 48) were screened against Streptococcus mitis (S. mitis), Aggregatibacter actinomycetemcomitans (A. actinomycetemcomitans), Fusobacterium nucleatum (F. nucleatum) and Porphyromonas gingivalis (P. gingivalis). The antibacterial potential of each compound was evaluated in terms of planktonic minimum inhibitory concentration (PMIC) and planktonic minimum bactericidal concentration (PMBC) using standardized broth microdilution assays. The most active PPs were further tested for their effect on mono-species and multi-species biofilms using a colorimetric resazurin-based viability assay and scanning electron microscopy. Of the 48 PPs tested, 43 showed effective inhibition of planktonic growth of one or more test strains, of which curcumin was the most potent (PMIC range = 7.8-62.5 μg mL(-1)), followed by pyrogallol (PMIC range = 2.4-2500 μg mL(-1)), pyrocatechol (MIC range = 4.9-312.5 μg mL(-1)) and quercetin (PMIC range = 31.2-500 μg mL(-1)). At this concentration, adhesion of curcumin and quercetin to the substrate also inhibited adhesion of S. mitis, and biofilm formation and maturation. While both curcumin and quercetin were able to alter architecture of mature multi-species biofilms, only curcumin-treated biofilms displayed a significantly reduced metabolic activity. Overall, PPs possess antibacterial activities against periodontopathic bacteria in both planktonic and biofilm modes of growth. Further cellular and in vivo studies are necessary to confirm their beneficial activities and potential use in the prevention and or treatment of periodontal diseases.
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Affiliation(s)
- Muhammad Shahzad
- Human Nutrition, School of Medicine, Glasgow Royal Infirmary, College of Medical, Veterinary and Life Sciences, The University of Glasgow, Glasgow G31 2ER, UK.
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Campos-Vega R, Vázquez-Sánchez K, López-Barrera D, Loarca-Piña G, Mendoza-Díaz S, Oomah B. Simulated gastrointestinal digestion and in vitro colonic fermentation of spent coffee (Coffea arabica L.): Bioaccessibility and intestinal permeability. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.07.024] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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Abstract
The oxidant scavenging ability (OSA) of catalase-rich Candida albicans is markedly enhanced by chlorhexidine digluconate (CHX), polymyxin B, the bile salt ursodeoxycholate and by lysophosphatidylcholine, which all act as detergents facilitating the penetration of oxidants and their intracellular decomposition. Quantifications of the OSA of Candida albicans were measured by a highly sensitive luminol-dependent chemiluminescence assay and by the Thurman's assay, to quantify hydrogen peroxide (H2O2). The OSA enhancing activity by CHX depends to some extent on the media on which candida grew. The OSA of candida treated by CHX was modulated by whole human saliva, red blood cells, lysozyme, cationic peptides and by polyphenols. Concentrations of CHX, which killed over 95 % of Candida albicans cells, did not affect the cells' abilities to scavenge reactive oxygen species (ROS). The OSA of Candida cells treated by CHX is highly refractory to H2O2 (50 mM) but is strongly inhibited by hypochlorous acid, lecithin, trypan blue and by heparin. We speculate that similarly to catalase-rich red blood cells, Candida albicans and additional catalase-rich microbiota may also have the ability to scavenge oxidants and thus can protect catalase-negative anaerobes and facultative anaerobes cariogenic streptococci against peroxide and thus secure their survival in the oral cavity.
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Molecular mechanisms of taste recognition: considerations about the role of saliva. Int J Mol Sci 2015; 16:5945-74. [PMID: 25782158 PMCID: PMC4394514 DOI: 10.3390/ijms16035945] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Revised: 03/05/2015] [Accepted: 03/06/2015] [Indexed: 12/13/2022] Open
Abstract
The gustatory system plays a critical role in determining food preferences and food intake, in addition to nutritive, energy and electrolyte balance. Fine tuning of the gustatory system is also crucial in this respect. The exact mechanisms that fine tune taste sensitivity are as of yet poorly defined, but it is clear that various effects of saliva on taste recognition are also involved. Specifically those metabolic polypeptides present in the saliva that were classically considered to be gut and appetite hormones (i.e., leptin, ghrelin, insulin, neuropeptide Y, peptide YY) were considered to play a pivotal role. Besides these, data clearly indicate the major role of several other salivary proteins, such as salivary carbonic anhydrase (gustin), proline-rich proteins, cystatins, alpha-amylases, histatins, salivary albumin and mucins. Other proteins like glucagon-like peptide-1, salivary immunoglobulin-A, zinc-α-2-glycoprotein, salivary lactoperoxidase, salivary prolactin-inducible protein and salivary molecular chaperone HSP70/HSPAs were also expected to play an important role. Furthermore, factors including salivary flow rate, buffer capacity and ionic composition of saliva should also be considered. In this paper, the current state of research related to the above and the overall emerging field of taste-related salivary research alongside basic principles of taste perception is reviewed.
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40
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Velderrain-Rodríguez GR, Palafox-Carlos H, Wall-Medrano A, Ayala-Zavala JF, Chen CYO, Robles-Sánchez M, Astiazaran-García H, Alvarez-Parrilla E, González-Aguilar GA. Phenolic compounds: their journey after intake. Food Funct 2014; 5:189-97. [PMID: 24336740 DOI: 10.1039/c3fo60361j] [Citation(s) in RCA: 190] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Plant foods are rich in phenolic compounds (PCs) that display multifaceted bioactions in health promotion and disease prevention. To exert their bioactivity, they must be delivered to and absorbed in the gastrointestinal (GI) tract, transported in circulation, and reach the target tissues. During the journey from ingestion to target tissues and final excretion, PCs are subjected to modifications by many factors during their absorption, deposition, metabolism and excretion (ADME) and consequently their bioefficacy may be modified. Consistent with all nutrients in foods, PCs must first be released from the food matrix through mechanical, chemical, and enzymatic forces to facilitate absorption along the GI tract, particularly in the upper small intestine section. Further, glycosylation of PCs directs the route of their absorption with glycones being transported through active transportation and aglycones through passive diffusion. After enteral absorption, the majority of PCs are extensively transformed by the detoxification system in enterocytes and liver for excretion in bile, feces, and urine. The journey of PCs from consumption to excretion appears to be comparable to many synthetic medications, but with some dissimilarities in their fate and bioactivity after phase I and II metabolism. The overall bioavailability of PCs is determined mainly by chemical characteristics, bioaccessibility, and ADME. In this review, factors accounting for variation in PCs bioavailability are discussed because this information is crucial for validation of the health benefits of PCs and their mechanism of action.
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Affiliation(s)
- G R Velderrain-Rodríguez
- Research Center for Food & Development (CIAD), AC., Carretera a la Victoria Km 0.6, Hermosillo (83000), Sonora, Mexico.
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Shahzad M, Sherry L, Rajendran R, Edwards CA, Combet E, Ramage G. Utilising polyphenols for the clinical management of Candida albicans biofilms. Int J Antimicrob Agents 2014; 44:269-73. [PMID: 25104135 DOI: 10.1016/j.ijantimicag.2014.05.017] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2014] [Revised: 05/15/2014] [Accepted: 05/16/2014] [Indexed: 01/26/2023]
Abstract
Polyphenols (PPs) are secondary metabolites abundant in plant-derived foods. They are reported to exhibit antimicrobial activity that may offer an alternative to existing antimicrobials. The aim of this study was to evaluate the antifungal potential of PPs against Candida albicans biofilms that are commonly recalcitrant to antifungal therapy. The antifungal activity of 14 PPs was assessed in terms of planktonic and sessile minimum inhibitory concentrations (PMICs and SMICs, respectively) against various C. albicans clinical isolates. The most active PPs were further tested for their effect on C. albicans adhesion and biofilm growth using standard biomass assays, microscopy and quantitative gene expression. Of the 14 PPs tested, 7 were effective inhibitors of planktonic growth, of which pyrogallol (PYG) was the most effective (PMIC₅₀=78 μg/mL), followed by curcumin (CUR) (PMIC₅₀=100 μg/mL) and pyrocatechol (PMIC₅₀=625 μg/mL). Both PYG and CUR displayed activity against C. albicans biofilms (SMIC₅₀=40 μg/mL and 50 μg/mL, respectively), although they did not disrupt the biofilm or directly affect the cellular structure. Overall, CUR displayed superior biofilm activity, significantly inhibiting initial cell adhesion following pre-coating (P<0.01), biofilm growth (P<0.05) and gene expression (P<0.05). This inhibitory effect diminished with prolonged CUR exposure, although it still inhibited by 50% after 4h adhesion. Overall, CUR exhibited positive antibiofilm properties that could be used at the basis for development of similar molecules, although further cellular and in vivo studies are required to explore its precise mechanism of action.
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Affiliation(s)
- Muhammad Shahzad
- Human Nutrition, School of Medicine, Glasgow Royal Infirmary, College of Medical, Veterinary and Life Sciences, The University of Glasgow, Glasgow G31 2ER, UK; Infection and Immunity Research Group, Glasgow Dental School, School of Medicine, College of Medical, Veterinary and Life Sciences, The University of Glasgow, 378 Sauchiehall Street, Glasgow G2 3JZ, UK
| | - Leighann Sherry
- Infection and Immunity Research Group, Glasgow Dental School, School of Medicine, College of Medical, Veterinary and Life Sciences, The University of Glasgow, 378 Sauchiehall Street, Glasgow G2 3JZ, UK
| | - Ranjith Rajendran
- Infection and Immunity Research Group, Glasgow Dental School, School of Medicine, College of Medical, Veterinary and Life Sciences, The University of Glasgow, 378 Sauchiehall Street, Glasgow G2 3JZ, UK
| | - Christine A Edwards
- Human Nutrition, School of Medicine, Glasgow Royal Infirmary, College of Medical, Veterinary and Life Sciences, The University of Glasgow, Glasgow G31 2ER, UK
| | - Emilie Combet
- Human Nutrition, School of Medicine, Glasgow Royal Infirmary, College of Medical, Veterinary and Life Sciences, The University of Glasgow, Glasgow G31 2ER, UK
| | - Gordon Ramage
- Infection and Immunity Research Group, Glasgow Dental School, School of Medicine, College of Medical, Veterinary and Life Sciences, The University of Glasgow, 378 Sauchiehall Street, Glasgow G2 3JZ, UK.
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Alminger M, Aura AM, Bohn T, Dufour C, El S, Gomes A, Karakaya S, Martínez-Cuesta M, McDougall G, Requena T, Santos C. In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility. Compr Rev Food Sci Food Saf 2014; 13:413-436. [DOI: 10.1111/1541-4337.12081] [Citation(s) in RCA: 218] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Accepted: 02/28/2014] [Indexed: 12/18/2022]
Affiliation(s)
- M. Alminger
- Dept. of Chemical and Biological Engineering; Chalmers Univ. of Technology; SE 412 96 Gothenburg Sweden
| | - A.-M. Aura
- VTT Technical Research Centre of Finland; P.O.Box 1000 Tietotie 2 Espoo FI-02044 VTT Finland
| | - T. Bohn
- Environment and Agro-biotechnologies Dept; Centre de Recherche Public - Gabriel Lippmann; 4422 Belvaux Luxembourg
| | - C. Dufour
- INRA, UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
- Univ. of Avignon; UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
| | - S.N. El
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - A. Gomes
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
| | - S. Karakaya
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - M.C. Martínez-Cuesta
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - G.J. McDougall
- The James Hutton Inst., Invergowrie; DD2 5DA; Dundee United Kingdom
| | - T. Requena
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - C.N. Santos
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
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Fibach E, Rachmilewitz EA. Does erythropoietin have a role in the treatment of β-hemoglobinopathies? Hematol Oncol Clin North Am 2014; 28:249-63. [PMID: 24589265 DOI: 10.1016/j.hoc.2013.11.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This review presents the indications and contraindications (pros and cons) for the potential use of erythropoietin (Epo) as a treatment in β-thalassemia and sickle cell anemia (SCA). Its high cost and route of administration (by injection) are obvious obstacles, especially in underdeveloped countries, where thalassemia is prevalent. We believe that from the data summarized in this review, the time has come to define, by studying in vitro and in vivo models, as well as by controlled clinical trials, the rationale for treating patients with various forms of thalassemia and SCA with Epo alone or in combination with other medications.
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Affiliation(s)
- Eitan Fibach
- Department of Hematology, Hadassah-Hebrew University Medical Center, Ein-Kerem, Jerusalem 91120, Israel.
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Boghori M, Aghamaali M, Sariri R, Mohamadpour F, Ghafouri H. Salivary enzymes and flow rate: Markers of peptic ulcer. J Oral Biol Craniofac Res 2014; 4:24-9. [PMID: 25737915 PMCID: PMC4252638 DOI: 10.1016/j.jobcr.2013.12.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2013] [Accepted: 12/27/2013] [Indexed: 01/20/2023] Open
Abstract
AIM Peptic ulcers are among the most common and most costly diseases known to human. Its diagnosis in the early stages would have great benefit in treatment of the disease. The aim of this study was to compare alternations of enzymes activity in salivary fluid between patients with peptic ulcer disease and healthy controls. MATERIALS AND METHODS Two groups each composed of 26 subjects (13 male and 13 female) patients with peptic and healthy controls entered. Activities of selective salivary enzymes were assayed by a spectrophotometeric method. RESULTS The results showed significant increased activity of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) as well as total salivary protein (TSP) concentration in peptic ulcer patients as compared to control group. However, the enzymatic activity of alkaline phosphatase (ALP) also increased in peptic ulcer patients as compared to healthy control, but not statistically significant. CONCLUSIONS Based on the obtained results it was concluded that peptic ulcer may be early diagnosed by detecting activity of salivary enzymes. Therefore the saliva can be suggested as a diagnostic fluid.
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Kornspan JD, Ginsburg I, Rottem S. The oxidant scavenging capacity of the oral Mycoplasma salivarium. Arch Oral Biol 2013; 58:1378-84. [PMID: 23735812 DOI: 10.1016/j.archoralbio.2013.05.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2012] [Revised: 03/21/2013] [Accepted: 05/05/2013] [Indexed: 11/29/2022]
Abstract
OBJECTIVE Mycoplasma salivarium is a human oral potential pathogen that preferentially resides in dental plaques and gingival sulci. It has been suggested that this organism may play an etiological role in inflammatory processes in the oral cavity. The aim of this work was to determine whether M. salivarium possesses a potent oxidant scavenging capacity (OSC). DESIGN The OSC of M. salivarium was quantified by a highly sensitive luminal-dependent chemiluminescence assay in the presence of cocktails that induced a constant flux of luminescence resulting from the generation of peroxide, hydroxyl radical (cocktail A) and NO, superoxide and peroxynitrites (cocktail B). RESULTS M. salivarium markedly reduced oxidative stress by scavenging both free reactive oxygen and nitrogen species. The OSC of M. salivarium was much higher than that of other Mycoplasma species. Most of M. salivarium OSC was confined to the cytosolic fraction and was markedly increased in the presence of tannic acid, red blood cells or mucin. The cytosolic OSC of M. salivarium was heat stable and not affected by sodium azide or prolonged proteolysis. However, it was markedly decreased upon dialysis, suggesting that the major reducing activity is not enzymatic but rather, a low molecular weight compound(s). CONCLUSIONS The ability of M. salivarium to scavenge oxidants may play a role in the survival and pathogenicity of this microorganism. The enhanced OSC of M. salivarium in the presence of tannic acid, red blood cells or mucin might have a significant importance to assess complex interactions with polyphenols from nutrients, salivary proteins and red blood cells extravasated from injured capillaries during infection and inflammation in oral tissues.
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Affiliation(s)
- J D Kornspan
- Department of Microbiology and Molecular Genetics, The Hebrew University-Hadassah Medical School, Jerusalem, Israel
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The oxidant-scavenging abilities in the oral cavity may be regulated by a collaboration among antioxidants in saliva, microorganisms, blood cells and polyphenols: a chemiluminescence-based study. PLoS One 2013; 8:e63062. [PMID: 23658797 PMCID: PMC3642077 DOI: 10.1371/journal.pone.0063062] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2012] [Accepted: 03/27/2013] [Indexed: 11/24/2022] Open
Abstract
Saliva has become a central research issue in oral physiology and pathology. Over the evolution, the oral cavity has evolved the antioxidants uric acid, ascorbate reduced glutathione, plasma-derived albumin and antioxidants polyphenols from nutrients that are delivered to the oral cavity. However, blood cells extravasated from injured capillaries in gingival pathologies, or following tooth brushing and use of tooth picks, may attenuate the toxic activities of H2O2 generated by oral streptococci and by oxidants generated by activated phagocytes. Employing a highly sensitive luminol-dependent chemiluminescence, the DPPH radical and XTT assays to quantify oxidant-scavenging abilities (OSA), we show that saliva can strongly decompose both oxygen and nitrogen species. However, lipophilic antioxidant polyphenols in plants, which are poorly soluble in water and therefore not fully available as effective antioxidants, can nevertheless be solubilized either by small amounts of ethanol, whole saliva or also by salivary albumin and mucin. Plant-derived polyphenols can also act in collaboration with whole saliva, human red blood cells, platelets, and also with catalase-positive microorganisms to decompose reactive oxygen species (ROS). Furthermore, polyphenols from nutrient can avidly adhere to mucosal surfaces, are retained there for long periods and may function as a “slow- release devises” capable of affecting the redox status in the oral cavity. The OSA of saliva is due to the sum result of low molecular weight antioxidants, albumin, polyphenols from nutrients, blood elements and microbial antioxidants. Taken together, saliva and its antioxidants are considered regulators of the redox status in the oral cavity under physiological and pathological conditions.
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Motamedi M, Mansour-Ghanaei F, Sariri R, Vesal M. Salivary enzymes in peptic ulcer disease. J Oral Biol Craniofac Res 2013; 3:83-7. [PMID: 25737890 DOI: 10.1016/j.jobcr.2013.03.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2013] [Accepted: 03/28/2013] [Indexed: 11/30/2022] Open
Abstract
AIM Peptic ulcer, the common disease of the upper gastro-intestinal tract, occurs in about 5-10% of the world's population. Therefore, diagnosis of trace disease progression with a noninvasive method is of prime importance in the field of healthcare research. The aim of this study was to evaluate the validity of salivary enzymes as noninvasive biomarkers for peptic ulcer. MATERIALS AND METHODS In practice, 34 peptic ulcer patients and 30 healthy subjects donated their un-stimulated saliva samples after 8 h of fasting. The activity of some selected enzymes was measured using appropriate enzymatic assay methods. RESULTS The results indicated an overall alternation in enzymatic activity of saliva in patients suffering from peptic ulcer. Biological activity of a-amylase, peroxidase and lactate dehydrogenase, showed significantly higher values in almost all patients as compared to control subjects. CONCLUSIONS Based on the results of salivary enzyme activity, it was concluded that besides the influence of their peptic ulcer on enzyme activity of saliva, the considerably higher activity of a-amylase could also be related to the major role of the enzyme on physiological oxidative stress.
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Affiliation(s)
- Mojdeh Motamedi
- Fars Science and Research Branch, Islamic Azad University, Shiraz, Iran
| | - Fariborz Mansour-Ghanaei
- Gastrointestinal and Liver Disease Research Center, Guilan University of Medical Sciences, Rasht, Iran
| | - Reyhaneh Sariri
- Department of Biochemistry, University of Guilan, Rasht, Iran
| | - Mahmoud Vesal
- Fars Science and Research Branch, Islamic Azad University, Shiraz, Iran
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Abstract
Excessive post-prandial glucose excursions are a risk factor for developing diabetes, associated with impaired glucose tolerance. One way to limit the excursion is to inhibit the activity of digestive enzymes for glucose production and of the transporters responsible for glucose absorption. Flavonols, theaflavins, gallate esters, 5-caffeoylqunic acid and proanthocyanidins inhibit α-amylase activity. Anthocyanidins and catechin oxidation products, such as theaflavins and theasinsensins, inhibit maltase; sucrase is less strongly inhibited but anthocyanidins seem somewhat effective. Lactase is inhibited by green tea catechins. Once produced in the gut by digestion, glucose is absorbed by SGLT1 and GLUT2 transporters, inhibited by flavonols and flavonol glycosides, phlorizin and green tea catechins. These in vitro data are supported by oral glucose tolerance tests on animals, and by a limited number of human intervention studies on polyphenol-rich foods. Acarbose is a drug whose mechanism of action is only through inhibition of α-amylases and α-glucosidases, and in intervention studies gives a 6% reduction in diabetes risk over 3 years. A lifetime intake of dietary polyphenols, assuming the same mechanism, has therefore a comparable potential to reduce diabetes risk, but more in vivo studies are required to fully test the effect of modulating post-prandial blood glucose in humans.
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Affiliation(s)
- Gary Williamson
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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Ginsburg I, Kohen R, Koren E. Saliva: a 'solubilizer' of lipophilic antioxidant polyphenols. Oral Dis 2012; 19:321-2. [PMID: 23170771 DOI: 10.1111/odi.12038] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- I Ginsburg
- The Faculty of Dental Medicine, Institute for Dental Sciences, Hebrew University, Hadassah Medical Center, PO Box 12065, Jerusalem, 91120, Israel.
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