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Ribeiro JVV, Graziani D, Carvalho JHM, Mendonça MM, Naves LM, Oliveira HF, Campos HM, Fioravanti MCS, Pacheco LF, Ferreira PM, Pedrino GR, Ghedini PC, Fernandes KF, Batista KDA, Xavier CH. A peptide fraction from hardened common beans ( Phaseolus vulgaris) induces endothelium-dependent antihypertensive and renal effects in rats. Curr Res Food Sci 2022; 6:100410. [PMID: 36545514 PMCID: PMC9762200 DOI: 10.1016/j.crfs.2022.100410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 10/31/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022] Open
Abstract
Beans reached the research spotlight as a source of bioactive compounds capable of modulating different functions. Recently, we reported antioxidant and oxidonitrergic effect of a low molecular weight peptide fraction (<3 kDa) from hardened bean (Phaseolus vulgaris) in vitro and ex vivo, which necessitate further in vivo assessments. This work aimed to evaluate the hypotensive effect and the involved physiological mechanisms of the hardened common bean peptide (Phaseolus vulgaris) in normotensive (Wistar) and hypertensive (SHR) animals. Bean flour was combined with a solution containing acetonitrile, water and formic acid (25: 24: 1). Protein extract (PV3) was fractioned (3 kDa membrane). We assessed PV3 effects on renal function and hemodynamics of wistar (WT-normotensive) and spontaneously hypertensive rats (SHR) and measured systemic arterial pressure and flow in aortic and renal beds. The potential endothelial and oxidonitrergic involvements were tested in isolated renal artery rings. As results, we found that PV3: I) decreased food consumption in SHR, increased water intake and urinary volume in WT, increased glomerular filtration rate in WT and SHR, caused natriuresis in SHR; II) caused NO- and endothelium-dependent vasorelaxation in renal artery rings; III) reduced arterial pressure and resistance in aortic and renal vascular beds; IV) caused antihypertensive effects in a dose-dependent manner. Current findings support PV3 as a source of bioactive peptides and raise the potential of composing nutraceutical formulations to treat renal and cardiovascular diseases.
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Key Words
- ABF, Aortic blood flow
- AVR, Aortic vascular resistance
- Bioactive peptides
- Common beans
- GFR, Glomerular filtration rate
- HTC, Hard-to-Cook effects
- Hard-to-cook
- Hydroelectrolytic balance
- Hypertension
- L-NAME, nitroarginine methyl ester
- NO, Nitric oxide
- PV3, Phaseolus vulgaris extract with peptides smaller than 3 kDa
- Phaseolus vulgaris
- RBF, Renal blood flow
- RVR, Renal vascular resistance
- Renal function
- SHR, Spontaneously hypertensive rat
- WT, Wistar rat
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Affiliation(s)
| | - Daniel Graziani
- Systems Neurobiology Laboratory, Institute of Biological Sciences, Federal University of Goiás, Brazil
| | | | | | - Lara Marques Naves
- Center of Neuroscience and Cardiovascular Research, Institute of Biological Sciences, Federal University of Goiás, Brazil
| | - Helton Freires Oliveira
- Molecule, Cell and Tissue Analysis Laboratory, School of Veterinary and Animal Science, Federal University of Goiás, Brazil
| | - Hericles Mesquita Campos
- Biochemical and Molecular Pharmacology Laboratory, Institute of Biological Sciences, Federal University of Goiás, Brazil
| | | | | | - Patricia Maria Ferreira
- Systems Neurobiology Laboratory, Institute of Biological Sciences, Federal University of Goiás, Brazil
| | - Gustavo Rodrigues Pedrino
- Center of Neuroscience and Cardiovascular Research, Institute of Biological Sciences, Federal University of Goiás, Brazil
| | - Paulo César Ghedini
- Biochemical and Molecular Pharmacology Laboratory, Institute of Biological Sciences, Federal University of Goiás, Brazil
| | - Kátia Flávia Fernandes
- Polymer Chemistry Laboratory, Institute of Biological of Sciences, Federal University of Goiás, Brazil
| | | | - Carlos Henrique Xavier
- Systems Neurobiology Laboratory, Institute of Biological Sciences, Federal University of Goiás, Brazil,Corresponding author. Systems Neurobiology Laboratory. Department of Physiological Sciences, room 203, Institute of Biological Sciences. Federal University of Goiás, Esperança Avenue, Campus II, Goiania, GO, 74690-900, Brazil.
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Liu H, Pei Z, Li W. Hypoglycemic and antioxidative activity evaluation of phenolic compounds derived from walnut diaphragm produced in Xinjiang. J Food Biochem 2022; 46:e14403. [PMID: 36121702 DOI: 10.1111/jfbc.14403] [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: 05/06/2022] [Revised: 08/05/2022] [Accepted: 08/16/2022] [Indexed: 01/13/2023]
Abstract
Walnut diaphragm is defined as a dry wood septum located between the walnut shell and kernel. In this work, seven phenolic compounds from walnut diaphragm were purified and characterized, and their antioxidant activities and mechanisms of hypoglycemia were investigated. Compounds 1-7 were tested for DPPH, ABTS scavenging ability, and FRAP assay to evaluate the antioxidant activity. α-Amylase inhibition assay was introduced to assess the hypoglycemic activity, and the mechanism was investigated by kinetic analysis, CD spectrum, and molecular docking. Compound 6 showed the strongest antioxidant ability, while compound 1 exhibited the strongest inhibition of α-amylase by changing the secondary structure of α-amylase in a mixed competitive inhibition mode. Molecular docking test predicted that the tetrahydropyran part in compound 1 may contribute to its hypoglycemic effect. This study furnishes a new theoretical reference for the utilization and development of walnut diaphragm into a health food with antioxidant and hypoglycemic properties. PRACTICAL APPLICATIONS: The finding of this research may serve as a basis for the subsequent development of walnut diaphragm into instant tea-based health food or added to other food carriers to achieve auxiliary antioxidant and hypoglycemic effects. This study revealed that polyphenolic components were the material basis for the antioxidant and hypoglycemic effects of walnut diaphragm, which could be identified as landmark chemical components for controlling quality standards in the development of walnut diaphragm, thus accelerating the research process of quality standards for walnut diaphragm-related products. Furthermore, the studies on the mechanism of hypoglycemic activity supply more credible data to support the development of walnut diaphragm into a safe and consumer-friendly health food. With abundant resources and clear efficacy, walnut diaphragm has great development prospect and application value.
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Affiliation(s)
- Hongcui Liu
- Department of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China
| | - Zhuo Pei
- Department of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China
| | - Wei Li
- Department of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China
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Durmuş Y, Atasoy AF. Application of multivariate machine learning methods to investigate organic compound content of different pepper spices. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Preparation, characterization and evaluation of capsaicin-loaded indica rice starch nanoparticles. Food Chem 2022; 386:132692. [PMID: 35334322 DOI: 10.1016/j.foodchem.2022.132692] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 02/17/2022] [Accepted: 03/11/2022] [Indexed: 11/23/2022]
Abstract
Capsaicin (CAP) is an alkaloid with multiple physiological effects, but its application is difficult. In this research, indica rice starch nanoparticles (IRSNPs) based nanocarrier was used to load CAP to obtain capsaicin-loaded indica rice starch nanoparticles (CAP-IRSNPs). The microstructure, characteristics and in vitro release behaviors of CAP-IRSNPs were analyzed. CAP-IRSNPs presented average particle sizes of 617.84 ± 6.38 nm, encapsulation efficiency of 70.05 ± 1.78% and loading capacity of 13.41 ± 0.18%. Fourier-transform infrared spectroscopy confirmed that CAP-IRSNPs might be formed by hydrogen-bonding action. Differential scanning calorimetry and X-ray diffraction showed that IRSNPs influenced the crystallization and melting temperatures of CAP. In in vitro release study, CAP-IRSNPs exhibited a sustained release. The CAP concentration, CAP diffusion from matrix and matrix erosion might be the potentially possible mechanisms for capsaicin release from CAP-IRSNPs. These new results concluded that IRSNPs may be a promising nanocarrier for CAP or other hydrophobic bioactive ingredients.
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Song J, Jiang L, Qi M, Suo W, Deng Y, Ma C, Li H, Zhang D. Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages. J Food Sci 2022; 87:1184-1196. [PMID: 35122248 DOI: 10.1111/1750-3841.16057] [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: 10/20/2021] [Revised: 12/20/2021] [Accepted: 12/29/2021] [Indexed: 11/26/2022]
Abstract
Microencapsulated procyanidins by extruding starch (MPS) were used in meat and meat products as an antioxidant for their simple production process and high stability. This study investigated the controlled released properties of MPS and their effect on antioxidant capacity, physicochemical properties, and sensory qualities of chicken sausages during 4°C storage within 28 days. Antioxidant capacity, particle size analysis, and simulated digestion in vitro demonstrated that microencapsulation by extruding starch delayed the procyanidins release. The reduced crystal structure of MPS was determined by the morphology observation (SEM) and the decrease of the typical diffraction peak at 2θ of 20.9° (XRD). The MPS-added sausage had a higher (p < 0.05) ABTS and DPPH radical scavenging ratio (97.6% and 67.3%) and sulfhydryl contents (114.69 nmol/g protein) than other groups. Moreover, lower (p < 0.05) thiobarbituric acid reactive substances (TBARS) (0.67 mg MDA/kg sausage) and carbonyl values (3.24 nmol/mg protein) were detected in MPS-added sausages than others at the end of storage. The MPS addition increased redness (a* value) and decreased the lightness (L* value). The sensory analysis suggested that the sausage with the increased redness was favorable. These results denominated that MPS was an alternative antioxidant in chicken sausages. Practical Application: In this study, microencapsulated procyanidins were prepared by extrusion technology, and the effect on the quality of chicken sausages was investigated, which provides an alternative natural antioxidant for meat and meat products.
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Affiliation(s)
- Jialin Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Wenjing Suo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Yuxin Deng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
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Mi S, Zhang X, Wang Y, Zheng M, Zhao J, Gong H, Wang X. Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers. Food Chem 2021; 374:131751. [PMID: 34883431 DOI: 10.1016/j.foodchem.2021.131751] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 11/04/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
The main purpose of the present study was toinvestigate the influence of genotypes on the volatile, flavonoid-related compounds and antioxidant capacities of chilli peppers. A set of 49 volatiles were identified in the chilli peppers using gas chromatography-ion mobility spectrometry (GC-IMS). The flavonoid-related profiles were established by the simultaneous LC-MS measurement of 38 compounds. The results of chemometrics analysis reveal that Jize and Korean chilli peppers can be distinctly separated from each other. A panel of 18 volatile and 13 flavonoid-related variables with VIP > 1 and p < 0.05 were determined as the discriminants for Jize and Korean chilli peppers. Moreover, Korean chilli peppers showed significantly (p < 0.05) higher antioxidant activity than Jize chilli peppers. A clear and positive correlation was observed between the antioxidant potential and individual flavonoid compounds. The current findings could facilitate the valorization of chilli peppers as bioactive and functional ingredients at various commercial levels.
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Affiliation(s)
- Si Mi
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Xiangnan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Yuhang Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Meng Zheng
- Bureau of Agriculture and Rural Areas of Langfang, Langfang 065099, China
| | - Junjie Zhao
- Bureau of Agriculture and Rural Areas of Langfang, Langfang 065099, China
| | - Heyou Gong
- Bureau of Agriculture and Rural Areas of Langfang, Langfang 065099, China
| | - Xianghong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
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