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Shende V, Khamrui K, Prasad W, Wani AD, Hussain SA. Preparation of whey based savory beverage with enhanced bio-accessible zinc. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4288-4296. [PMID: 36033353 PMCID: PMC9391212 DOI: 10.1007/s13197-022-05497-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/21/2022] [Accepted: 05/21/2022] [Indexed: 11/13/2022]
Abstract
Zinc is an essential micronutrient for numerous catalytic, structural and regulatory functions in human body. However, its direct fortification in the food matrix poses the challenges of decreased bio-accessibility by forming insoluble sediments. Complexing zinc with polysaccharides has been reported as a possible intervention to address this issue by keeping the zinc in soluble form. Present investigation was undertaken to transform paneer whey containing complexed zinc into a sensorially acceptable beverage by varying its pH from 3.5 to 5.5, common salt concentration from 0.5 to 1.5% and spices concentration at 0.2 and 0.4%. Changes in complexed zinc concentration, apparent viscosity, instrumental color parameters and sensory attributes were determined. Complexed zinc concentration increased (p < 0.05) with increasing pH, decreasing salt and increasing spices concentration. Whey beverage having 4.5 pH, 1.0% salt and 0.4% spices concentration was most preferred by the sensory panelists. In-vitro digestion of optimized whey beverage revealed that bio-accessibility of zinc was significantly higher (p < 0.05) in complex form than free from.
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2
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Marasca E, Zehnder-Wyss O, Boulos S, Nyström L. Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by an in vitro Digestion Model. Front Nutr 2022; 9:879280. [PMID: 35769375 PMCID: PMC9234558 DOI: 10.3389/fnut.2022.879280] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Accepted: 05/09/2022] [Indexed: 11/28/2022] Open
Abstract
For cereal-based foods rich in dietary fibers, iron bioavailability is known to be poor. For native cereal β-glucan extracts, literature has demonstrated that the main factor impacting the bioavailability is phytic acid, which is often found in association with dietary fibers. During food processing, β-glucan can undergo modifications which could potentially affect the equilibrium between phytic acid, fiber, and iron. In this study, an in vitro digestion was used to elucidate the iron dialysability, and hence estimate iron availability, in the presence of native, chelating resin (Chelex)-treated, oxidised, or partially hydrolysed oat and barley β-glucan extracts (at 1% actual β-glucan concentration), with or without phytase treatment. It was confirmed that pure, phytic acid-free β-glucan polysaccharide does not impede iron availability in cereal foods, while phytic acid, and to a smaller extent, also proteins, associated to β-glucan can do so. Neither Chelex-treatment nor partial hydrolysis, 2,2,6,6-tetramethylpiperidine 1-oxyl (TEMPO) or NaIO4 oxidation significantly influenced the phytic acid content of the β-glucan extracts (ranging 2.0–3.9%; p > 0.05). Consequently, as long as intrinsic phytic acid was still present, the β-glucan extracts blocked the iron availability regardless of source (oat, barley) or Chelex-treatment, partial hydrolysis or NaIO4-oxidation down to 0–8% (relative to the reference without β-glucan extract). Remarkably, TEMPO-oxidation released around 50% of the sequestered iron despite unchanged phytic acid levels in the modified extract. We propose an iron-mobilising effect of the TEMPO product β-polyglucuronan from insoluble Fe(II)/phytate/protein aggregates to soluble Fe(II)/bile salt units that can cross the dialysis membrane. In addition, Chelex-treatment was identified as prerequisite for phytase to dramatically diminish iron retention of the extract for virtually full availability, with implications for optimal iron bioavailability in cereal foods.
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3
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Massa S, Pagliarello R, Cemmi A, Di Sarcina I, Bombarely A, Demurtas OC, Diretto G, Paolini F, Petzold HE, Bliek M, Bennici E, Del Fiore A, De Rossi P, Spelt C, Koes R, Quattrocchio F, Benvenuto E. Modifying Anthocyanins Biosynthesis in Tomato Hairy Roots: A Test Bed for Plant Resistance to Ionizing Radiation and Antioxidant Properties in Space. FRONTIERS IN PLANT SCIENCE 2022; 13:830931. [PMID: 35283922 PMCID: PMC8909381 DOI: 10.3389/fpls.2022.830931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 01/07/2022] [Indexed: 06/14/2023]
Abstract
Gene expression manipulation of specific metabolic pathways can be used to obtain bioaccumulation of valuable molecules and desired quality traits in plants. A single-gene approach to impact different traits would be greatly desirable in agrospace applications, where several aspects of plant physiology can be affected, influencing growth. In this work, MicroTom hairy root cultures expressing a MYB-like transcription factor that regulates the biosynthesis of anthocyanins in Petunia hybrida (PhAN4), were considered as a testbed for bio-fortified tomato whole plants aimed at agrospace applications. Ectopic expression of PhAN4 promoted biosynthesis of anthocyanins, allowing to profile 5 major derivatives of delphinidin and petunidin together with pelargonidin and malvidin-based anthocyanins, unusual in tomato. Consistent with PhAN4 features, transcriptomic profiling indicated upregulation of genes correlated to anthocyanin biosynthesis. Interestingly, a transcriptome reprogramming oriented to positive regulation of cell response to biotic, abiotic, and redox stimuli was evidenced. PhAN4 hairy root cultures showed the significant capability to counteract reactive oxygen species (ROS) accumulation and protein misfolding upon high-dose gamma irradiation, which is among the most potent pro-oxidant stress that can be encountered in space. These results may have significance in the engineering of whole tomato plants that can benefit space agriculture.
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Affiliation(s)
- Silvia Massa
- Department for Sustainability, Biotechnology and Agro-Industry Division - Biotec Laboratory, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
| | - Riccardo Pagliarello
- Department for Sustainability, Biotechnology and Agro-Industry Division - Biotec Laboratory, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
- Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, Italy
| | - Alessia Cemmi
- Fusion and Nuclear Safety Technologies Department, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
| | - Ilaria Di Sarcina
- Fusion and Nuclear Safety Technologies Department, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
| | | | - Olivia Costantina Demurtas
- Department for Sustainability, Biotechnology and Agro-Industry Division - Biotec Laboratory, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
| | - Gianfranco Diretto
- Department for Sustainability, Biotechnology and Agro-Industry Division - Biotec Laboratory, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
| | - Francesca Paolini
- 'Regina Elena' National Cancer Institute, HPV-UNIT, Department of Research, Advanced Diagnostic and Technological Innovation, Translational Research Functional Departmental Area, Rome, Italy
| | - H Earl Petzold
- School of Plants and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Mattijs Bliek
- Department of Plant Development and (Epi)Genetics, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, Netherlands
| | - Elisabetta Bennici
- Department for Sustainability, Biotechnology and Agro-Industry Division - Biotec Laboratory, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
| | - Antonella Del Fiore
- Department for Sustainability, Biotechnology and Agro-Industry Division - Agrifood Sustainability, Quality, and Safety Laboratory, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
| | - Patrizia De Rossi
- Energy Efficiency Unit Department - Northern Area Regions Laboratory, Casaccia Research Center, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
| | - Cornelis Spelt
- Department of Plant Development and (Epi)Genetics, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, Netherlands
| | - Ronald Koes
- Department of Plant Development and (Epi)Genetics, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, Netherlands
| | - Francesca Quattrocchio
- Department of Plant Development and (Epi)Genetics, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, Netherlands
| | - Eugenio Benvenuto
- Department for Sustainability, Biotechnology and Agro-Industry Division - Biotec Laboratory, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
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Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021; 10:foods10112566. [PMID: 34828846 PMCID: PMC8624990 DOI: 10.3390/foods10112566] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
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Affiliation(s)
- Ndegwa H. Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
- Correspondence:
| | - Anne Rieder
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Noora Mäkelä-Salmi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Stefan Sahlstrøm
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
| | - Lisa M. Lamothe
- Nestlé Institute of Materials Science, Nestlé Research, Société des Produits Nestlé S.A. Route du Jorat 57, 1000 Lausanne 26, 1800 Vevey, Switzerland;
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
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Szpicer A, Onopiuk A, Wojtasik-Kalinowska I, Półtorak A. Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03767-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractConsumers are increasingly interested in innovative products enriched with nutrients that counteract the development of civilisation-associated diseases. Thus, the development of new functional nutrient-enriched food products that meet consumer needs is therefore necessary. The aims of this study were to develop a novel shortbread cookie product by addition of red grape skin extract and oat β-glucan and to evaluate the influence of these modifications on physico‐chemical properties and consumer’s acceptance. The red grape skin extract used in this product is a source of polyphenols which are beneficial for human health and extend product shelf life. β-glucan is a soluble fraction of dietary fibre that helps to lower reduce blood cholesterol and glycemic levels. The influence of grape skin extract, β-glucan and a combination of both on the β-glucan content, colour and texture parameters, thermal properties, total antioxidant activity, total phenolic content, volatile compounds profile and sensory properties of shortbread cookies was analysed. Product with modified formulations had higher total antioxidant activity, total phenolic content and were was more thermally stable than control samples. The obtained innovative functional products were characterized by an increased content of oat β-glucan, which is desirable from a nutritional point of view. The DSC measurements showed higher oxidative stability of cookies enriched with β-glucan and red grape skin extract. The additives caused significant changes in the colour and profile of volatile compounds of the finished final product but did not affect the sensory acceptance among consumers. The use of these additives represents a development in food technology that may be valuable in the food industry to increase the nutritional value and extend the shelf shelf-life of bakery products.
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Qin Y, Xie J, Xue B, Li X, Gan J, Zhu T, Sun T. Effect of acid and oxidative degradation on the structural, rheological, and physiological properties of oat β-glucan. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106284] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Fang XH, Zou MY, Chen FQ, Ni H, Nie SP, Yin JY. An overview on interactions between natural product-derived β-glucan and small-molecule compounds. Carbohydr Polym 2021; 261:117850. [PMID: 33766346 DOI: 10.1016/j.carbpol.2021.117850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 11/28/2022]
Abstract
β-Glucans are widely found in plants and microorganisms, which has a variety of functional activities. During production and application, interactions with other components have a great influence on the structure and functional properties of β-glucan. In this paper, interactions (including non-covalent interaction and free-radical reaction) between natural product derived β-glucan and ascorbic acid, polyphenols, bile acids/salts, metal ion or other compounds were summarized. Besides, the mechanism and influence factors of interactions between β-glucan and small-molecule compounds, and their effects on the functional properties of β-glucan were detailed. This review aims to develop an understanding and practical suggestions on interactions between β-glucan and small-molecule compounds, which is expected to provide a useful reference for processing and application.
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Affiliation(s)
- Xiao-Hui Fang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Ming-Yue Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Fu-Quan Chen
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Hui Ni
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
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8
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Schmidt M. Cereal beta-glucans: an underutilized health endorsing food ingredient. Crit Rev Food Sci Nutr 2020; 62:3281-3300. [DOI: 10.1080/10408398.2020.1864619] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Marcus Schmidt
- Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Detmold, Germany
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Szpicer A, Onopiuk A, Półtorak A, Wierzbicka A. The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1750095] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Arkadiusz Szpicer
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Anna Onopiuk
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
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Ascorbic acid induced degradation of polysaccharide from natural products: a review. Int J Biol Macromol 2020; 151:483-491. [DOI: 10.1016/j.ijbiomac.2020.02.193] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 02/09/2020] [Accepted: 02/17/2020] [Indexed: 02/06/2023]
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Natural polysaccharides experience physiochemical and functional changes during preparation: A review. Carbohydr Polym 2020; 234:115896. [DOI: 10.1016/j.carbpol.2020.115896] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 01/19/2020] [Accepted: 01/19/2020] [Indexed: 02/07/2023]
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12
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Lee JM, Jang WJ, Lee EW, Kong IS. β-glucooligosaccharides derived from barley β-glucan promote growth of lactic acid bacteria and enhance nisin Z secretion by Lactococcus lactis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109014] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Mejía SMV, de Francisco A, Bohrer B. A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food application. Crit Rev Food Sci Nutr 2020; 60:3693-3704. [DOI: 10.1080/10408398.2019.1706444] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Sandra Milena Vásquez Mejía
- Facultad de Medicina Veterinaria y de Zootecnia, Departamento de producción animal, Universidad Nacional de Colombia. Sede Bogotá, Bogotá, Colombia
| | - Alicia de Francisco
- Department of Food Science and Technology, Universidad Federal de Santa Catarina, Florianópolis, Brazil
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Nguyen HSH, Heinonen J, Sainio T. Acid hydrolysis of glycosidic bonds in oat β‐glucan and development of a structured kinetic model. AIChE J 2018. [DOI: 10.1002/aic.16147] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Hoang S. H. Nguyen
- School of Engineering ScienceLappeenranta University of TechnologyP.O. Box 20, Lappeenranta FI‐53851 Finland
| | - Jari Heinonen
- School of Engineering ScienceLappeenranta University of TechnologyP.O. Box 20, Lappeenranta FI‐53851 Finland
| | - Tuomo Sainio
- School of Engineering ScienceLappeenranta University of TechnologyP.O. Box 20, Lappeenranta FI‐53851 Finland
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Boulos S, Nyström L. Complementary Sample Preparation Strategies for Analysis of Cereal β-Glucan Oxidation Products by UPLC-MS/MS. Front Chem 2017; 5:90. [PMID: 29164106 PMCID: PMC5673685 DOI: 10.3389/fchem.2017.00090] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Accepted: 10/17/2017] [Indexed: 11/18/2022] Open
Abstract
The oxidation of cereal (1→3,1→4)-β-D-glucan can influence the health promoting and technological properties of this linear, soluble homopolysaccharide by introduction of new functional groups or chain scission. Apart from deliberate oxidative modifications, oxidation of β-glucan can already occur during processing and storage, which is mediated by hydroxyl radicals (HO•) formed by the Fenton reaction. We present four complementary sample preparation strategies to investigate oat and barley β-glucan oxidation products by hydrophilic interaction ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), employing selective enzymatic digestion, graphitized carbon solid phase extraction (SPE), and functional group labeling techniques. The combination of these methods allows for detection of both lytic (C1, C3/4, C5) and non-lytic (C2, C4/3, C6) oxidation products resulting from HO•-attack at different glucose-carbons. By treating oxidized β-glucan with lichenase and β-glucosidase, only oxidized parts of the polymer remained in oligomeric form, which could be separated by SPE from the vast majority of non-oxidized glucose units. This allowed for the detection of oligomers with mid-chain glucuronic acids (C6) and carbonyls, as well as carbonyls at the non-reducing end from lytic C3/C4 oxidation. Neutral reducing ends were detected by reductive amination with anthranilic acid/amide as labeled glucose and cross-ring cleaved units (arabinose, erythrose) after enzyme treatment and SPE. New acidic chain termini were observed by carbodiimide-mediated amidation of carboxylic acids as anilides of gluconic, arabinonic, and erythronic acids. Hence, a full characterization of all types of oxidation products was possible by combining complementary sample preparation strategies. Differences in fine structure depending on source (oat vs. barley) translates to the ratio of observed oxidized oligomers, with in-depth analysis corroborating a random HO•-attack on glucose units irrespective of glycosidic linkage and neighborhood. The method was demonstrated to be (1) sufficiently sensitive to allow for the analysis of oxidation products also from a mild ascorbate-driven Fenton reaction, and (2) to be specific for cereal β-glucan even in the presence of other co-oxidized polysaccharides. This opens doors to applications in food processing to assess potential oxidations and provides the detailed structural basis to understand the effect oxidized functional groups have on β-glucan's health promoting and technological properties.
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Affiliation(s)
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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16
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Rodrigues CF, Henriques M. Oral mucositis caused by Candida glabrata biofilms: failure of the concomitant use of fluconazole and ascorbic acid. Ther Adv Infect Dis 2017; 4:10-17. [PMID: 28357061 DOI: 10.1177/2049936116684477] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
OBJECTIVES Candida glabrata is becoming one of the most prevalent pathogenic yeasts in cases of oral diseases. Mucositis is an recurrent oral infection in immunocompromised patients, and the actual guidelines recommend the use of fluconazole (Flu) for many cases. However, the azole resistance by C. glabrata is renowned, causing a reduced therapeutic response, especially when it occurs in biofilms. In this study, we performed an in vitro evaluation of an alternative pharmacotherapy for C. glabrata biofilm infections, combining ascorbic acid (AA) with Flu. AA is recognized for degrading β-glucans, an important compound of the biofilm matrices, which prevent drug diffusion. MATERIALS AND METHODS Routine clinical 30 or 40 mg/l doses of Flu were applied to C. glabrata biofilms simultaneously with 200 or 300 mg/l of AA. RESULTS The results showed that this combination effectively promoted the degradation of the biofilm network, but unfortunately, also stimulated the growth of the yeasts population due to release of several glucose monomers during β-glucans hydrolysis. DISCUSSION AA lead to the hydrolysis of the β-glucans of the matrix, liberating glucose molecules which are used as carbon souce by the yeasts, thus suppressing the desired antifungal effect of the drug combination with Flu. CONCLUSIONS Unlike to what happens in treatment of bacterial infection, AA should not be used together with Flu in the treating oral mucositis caused by Candida.
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Affiliation(s)
- Célia F Rodrigues
- Centre of Biological Engineering (CEB), Laboratório de Investigação em Biofilmes Rosário Oliveira (LIBRO), University of Minho, Braga, Portugal
| | - Mariana Henriques
- Centre of Biological Engineering (CEB), Laboratório de Investigação em Biofilmes Rosário Oliveira (LIBRO), University of Minho, 4710-057 Braga, Portugal
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17
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Mäkelä N, Sontag-Strohm T, Schiehser S, Potthast A, Maaheimo H, Maina NH. Reaction pathways during oxidation of cereal β-glucans. Carbohydr Polym 2017; 157:1769-1776. [DOI: 10.1016/j.carbpol.2016.11.060] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 11/17/2016] [Accepted: 11/20/2016] [Indexed: 10/20/2022]
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18
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Lamas de Souza N, Bartz J, da Rosa Zavareze E, Diaz de Oliveira P, da Silveira Moreira A, Schellin Vieira da Silva W, Guerra Dias AR. Functional, physiological, and rheological properties of oat β-glucan oxidized with hydrogen peroxide under soft conditions. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nelisa Lamas de Souza
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas 96010-900 Brazil
| | - Josiane Bartz
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas 96010-900 Brazil
| | - Elessandra da Rosa Zavareze
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas 96010-900 Brazil
| | - Patrícia Diaz de Oliveira
- Centro de Desenvolvimento Tecnológico-Biotecnologia; Universidade Federal de Pelotas; Pelotas 96010-900 Brazil
| | | | | | - Alvaro Renato Guerra Dias
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas 96010-900 Brazil
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19
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Hydroxyl radical oxidation of feruloylated arabinoxylan. Carbohydr Polym 2016; 152:263-270. [DOI: 10.1016/j.carbpol.2016.06.105] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 06/26/2016] [Accepted: 06/27/2016] [Indexed: 11/23/2022]
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20
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Boulos S, Nyström L. UPLC-MS/MS investigation of β-glucan oligosaccharide oxidation. Analyst 2016; 141:6533-6548. [DOI: 10.1039/c6an01125j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fenton-induced degradation of isomeric β-d-glucotetraoses is systematically investigated by negative mode HILIC UPLC-MS/MS with regard to the effect of the glycosidic linkage on kinetics, product profiles, and MS/MS fragmentation patterns.
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Affiliation(s)
- Samy Boulos
- ETH Zurich
- Institute of Food
- Nutrition and Health
- 8092 Zurich
- Switzerland
| | - Laura Nyström
- ETH Zurich
- Institute of Food
- Nutrition and Health
- 8092 Zurich
- Switzerland
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21
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Lee SH, Jang GY, Kim MY, Hwang IG, Kim HY, Woo KS, Lee MJ, Kim TJ, Lee J, Jeong HS. Optimization of extraction conditions of barley β-glucan by oxidation with hydrogen peroxide and heat treatment. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Kurek MA, Wyrwisz J, Wierzbicka A. Response surface methodology in β-glucan wheat rolls production using microwave convection. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12913] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Marcin Andrzej Kurek
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Jarosław Wyrwisz
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
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23
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Functional, thermal and rheological properties of oat β-glucan modified by acetylation. Food Chem 2015; 178:243-50. [DOI: 10.1016/j.foodchem.2015.01.079] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Revised: 01/14/2015] [Accepted: 01/17/2015] [Indexed: 11/19/2022]
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24
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Non-viral nanoparticle delivers small interfering RNA to macrophages in vitro and in vivo. PLoS One 2015; 10:e0118472. [PMID: 25799489 PMCID: PMC4370462 DOI: 10.1371/journal.pone.0118472] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Accepted: 01/18/2015] [Indexed: 12/17/2022] Open
Abstract
Macrophages are increasingly being viewed as therapeutic target for various cancers and many inflammatory diseases. Sequence specific gene reduction by siRNA represents an attractive approach to modulate macrophage function. However, delivery of the therapeutic siRNA into macrophages by non-viral nanoparticles has been a major technical challenge. In this study, we developed a glucan-based siRNA carrier system (BG34-10-Re-I) and demonstrated that the BG34-10-Re-I can effectively assemble siRNA into uniformly distributed nanoparticles of the novel core-shell structure. The BG34-10-Re-I/siRNA nanoparticles effectively reduced gene expression of macrophage migration inhibitory factor (MIF) in primary macrophages at both protein and mRNA level. The nanoparticles also mediated a sustained reduction of MIF within primary macrophages. Moreover, systemic injection of the nanoparticles into the Balb/c mice bearing 4T1 mammary tumors resulted in the MIF reduction in tumor-associated macrophages. Mechanistic studies demonstrated that the glucan-shell and the siRNA-core structure contribute to the effective delivery of MIF siRNA to macrophages both in vitro and in vivo. This study represents the first development of the primary macrophage MIF gene targeted non-viral nanoparticle system for both in vitro and in vivo applications.
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25
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Iron(II) binding by cereal beta-glucan. Carbohydr Polym 2015; 115:739-43. [DOI: 10.1016/j.carbpol.2014.07.038] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Revised: 07/14/2014] [Accepted: 07/18/2014] [Indexed: 11/22/2022]
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26
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Iurlaro A, Dalessandro G, Piro G, Miller JG, Fry SC, Lenucci MS. Evaluation of glycosidic bond cleavage and formation of oxo groups in oxidized barley mixed-linkage β-glucans using tritium labelling. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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