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Liu L, Wang Z, Wei B, Wang L, Zhang Q, Si X, Huang Y, Zhang H, Chen W. Replacement of Corn with Different Levels of Wheat Impacted the Growth Performance, Intestinal Development, and Cecal Microbiota of Broilers. Animals (Basel) 2024; 14:1536. [PMID: 38891583 PMCID: PMC11171276 DOI: 10.3390/ani14111536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2024] [Revised: 05/10/2024] [Accepted: 05/13/2024] [Indexed: 06/21/2024] Open
Abstract
Replacing corn with different levels of wheat in the iso-energy and -protein diet of broilers and the impacts on growth performance and intestinal homeostasis of broilers under the condition of supplying the multienzyme complex were evaluated in this study. A total of 480 10-day-old male broilers were assigned randomly to the low-level wheat group (15% wheat and 35.18% corn), the medium-level wheat group (30% and 22.27%), and the high-level wheat group (55.77% wheat without corn) until 21 d. The different levels of wheat supplementation did not affect hepatic function, serum glycolipid profile, or bone turnover. The replacement of corn with 55% wheat in the diet of broilers increased the body weight at 21 d and feed intake during 10 to 21 d (both p < 0.05), with a comparable feed conversion ratio. Compared with the low-wheat group, the dietary addition of medium or high wheat levels notably increased the ratio of villus height to crypt depth in the duodenum (p < 0.05) and the ileal villus height (p < 0.05). Meanwhile, the supplementation of medium and high wheat in the diet increased the proportion of Bacteroidetes, and a diet with high wheat proportion elevated the content of Firmicutes when compared to the low-level wheat group (both p < 0.05). In addition, the diet containing 30-55% wheat enhanced the anti-inflammatory capability in both the ileum and the serum. These findings suggest that the replacement of corn with 55% wheat in the diet improved the growth performance of 21-day-old broilers, which might be linked to the alteration in intestinal morphology and cecal microbiota.
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Affiliation(s)
- Luxin Liu
- Key Laboratory of Animal Biochemistry and Nutrition, College of Animal Science and Technology, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China; (L.L.); (Z.W.); (B.W.); (L.W.); (Q.Z.); (X.S.); (Y.H.)
| | - Zilin Wang
- Key Laboratory of Animal Biochemistry and Nutrition, College of Animal Science and Technology, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China; (L.L.); (Z.W.); (B.W.); (L.W.); (Q.Z.); (X.S.); (Y.H.)
| | - Bin Wei
- Key Laboratory of Animal Biochemistry and Nutrition, College of Animal Science and Technology, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China; (L.L.); (Z.W.); (B.W.); (L.W.); (Q.Z.); (X.S.); (Y.H.)
| | - Leilei Wang
- Key Laboratory of Animal Biochemistry and Nutrition, College of Animal Science and Technology, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China; (L.L.); (Z.W.); (B.W.); (L.W.); (Q.Z.); (X.S.); (Y.H.)
| | - Qianqian Zhang
- Key Laboratory of Animal Biochemistry and Nutrition, College of Animal Science and Technology, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China; (L.L.); (Z.W.); (B.W.); (L.W.); (Q.Z.); (X.S.); (Y.H.)
| | - Xuemeng Si
- Key Laboratory of Animal Biochemistry and Nutrition, College of Animal Science and Technology, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China; (L.L.); (Z.W.); (B.W.); (L.W.); (Q.Z.); (X.S.); (Y.H.)
| | - Yanqun Huang
- Key Laboratory of Animal Biochemistry and Nutrition, College of Animal Science and Technology, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China; (L.L.); (Z.W.); (B.W.); (L.W.); (Q.Z.); (X.S.); (Y.H.)
| | - Huaiyong Zhang
- Key Laboratory of Animal Biochemistry and Nutrition, College of Animal Science and Technology, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China; (L.L.); (Z.W.); (B.W.); (L.W.); (Q.Z.); (X.S.); (Y.H.)
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, 9000 Ghent, Belgium
| | - Wen Chen
- Key Laboratory of Animal Biochemistry and Nutrition, College of Animal Science and Technology, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China; (L.L.); (Z.W.); (B.W.); (L.W.); (Q.Z.); (X.S.); (Y.H.)
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Knizatova N, Massanyi M, Rossi R, Ondruska L, Kovacik A, Tokarova K, Gren A, Formicki G, Binkowski L, Halo M, Lukac N, Massanyi P, Vizzarri F. The effect of brown seaweed and polyphenol supplementation in male rabbits on the blood profile and antioxidant markers. VET MED-CZECH 2022; 67:527-537. [PMID: 38846428 PMCID: PMC11154876 DOI: 10.17221/26/2022-vetmed] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 08/22/2022] [Indexed: 06/09/2024] Open
Abstract
Currently, in animal nutrition, the replacement of synthetic substances with natural ones was expected to improve animal health. The aim of the present study was to evaluate the effects of a dietary brown seaweed and plant polyphenol mixture in adult male rabbits on the haematological profile and antioxidant markers. Twenty-four adult male rabbits were divided into three experimental groups receiving a control diet (C) or diets supplemented with 0.3% (T1) and 0.6% (T2) of a feed additive containing brown seaweed (Laminaria spp.) and plant extracts of seaweed origin. The trial lasted for 90 days. A lower potassium concentration was observed at 30 days in the T2 group, compared with the T1 and C groups. An increase in the antioxidant status was observed (P < 0.05) from day 60 of the trial in the rabbits fed diets with an algae-polyphenolic supplement (T1 and T2 groups). Concluding, the diet supplementation of brown seaweed and polyphenol stimulates the antioxidant status of the blood, however, it does not affect the haematological profile.
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Affiliation(s)
- Nikola Knizatova
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic
| | - Martin Massanyi
- Department of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra, Slovak Republic
| | - Raffaella Rossi
- Department of Veterinary Medicine, University of Milan, Lodi, Italy
| | - Lubomir Ondruska
- Institute of Farm Animals, Animal Production Research Centre Nitra, Lužianky, Slovak Republic
| | - Anton Kovacik
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic
| | - Katarina Tokarova
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic
| | - Agnieszka Gren
- Institute of Biology, Faculty of Exact and Natural Sciences, Pedagogical University of Cracow, Cracow, Poland
| | - Grzegorz Formicki
- Institute of Biology, Faculty of Exact and Natural Sciences, Pedagogical University of Cracow, Cracow, Poland
| | - Lukasz Binkowski
- Institute of Biology, Faculty of Exact and Natural Sciences, Pedagogical University of Cracow, Cracow, Poland
| | - Marko Halo
- Department of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra, Slovak Republic
| | - Norbert Lukac
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic
| | - Peter Massanyi
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic
- Institute of Biology, Faculty of Exact and Natural Sciences, Pedagogical University of Cracow, Cracow, Poland
| | - Francesco Vizzarri
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
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Nie Y, Luo F. Dietary Fiber: An Opportunity for a Global Control of Hyperlipidemia. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:5542342. [PMID: 33897940 PMCID: PMC8052145 DOI: 10.1155/2021/5542342] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/06/2021] [Accepted: 03/17/2021] [Indexed: 02/06/2023]
Abstract
Dietary fiber has a long history in the intervention study of hyperlipidemia. In this review, current understandings of structures, sources, and natures of various kinds of dietary fibers (DFs) were analyzed first. Available evidences for the use of different varieties of DFs in the lipid-lowering action both in vitro and in vivo were subsequently classified, including both soluble ones, such as glucans, pectins, and gums, and insoluble ones, including arabinooxylans and chitosans, in order to draw a primary conclusion of their dose and molecular weight relationship with lipid-lowering effect. Their potential mechanisms, especially the related molecular mechanism of protective action in the treatment and prevention of hyperlipidemia, were summarized at last. Five major mechanisms are believed to be responsible for the antihyperlipidemic benefits of DFs, including low levels of energy, bulking effect, viscosity, binding capacity, and fermentation thus ameliorating the symptoms of hyperlipidemia. From the molecular level, DFs could possibly affect the activities of HMG-CoA reductase, LDL receptors, CYP7A1, and MAPK signaling pathway as well as other lipid metabolism-related target genes. In summary, dietary fibers could be used as alternative supplements to exert certain lipid-lowering effects on humans. However, more clinical evidence is needed to strengthen this proposal and its fully underlying mechanism still requires more investigation.
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Affiliation(s)
- Ying Nie
- School of Food Technology and Biological Science, Hanshan Normal University, Chaozhou 521041, China
- Laboratory of Molecular Nutrition, College of Food science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
| | - Feijun Luo
- Laboratory of Molecular Nutrition, College of Food science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
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Wouk J, Dekker RFH, Queiroz EAIF, Barbosa-Dekker AM. β-Glucans as a panacea for a healthy heart? Their roles in preventing and treating cardiovascular diseases. Int J Biol Macromol 2021; 177:176-203. [PMID: 33609583 DOI: 10.1016/j.ijbiomac.2021.02.087] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 02/04/2021] [Accepted: 02/12/2021] [Indexed: 02/07/2023]
Abstract
Cardiovascular diseases (CVDs) are the leading cause of death worldwide. Factors increasing the risks for CVD development are related to obesity, diabetes, high blood cholesterol, high blood pressure and lifestyle. CVD risk factors may be treated with appropriate drugs, but prolonged can use cause undesirable side-effects. Among the natural products used in complementary and alternative medicines, are the β-ᴅ-glucans; biopolymers found in foods (cereals, mushrooms), and can easily be produced by microbial fermentation. Independent of source, β-glucans of the mixed-linked types [(1 → 3)(1 → 6)-β-ᴅ-glucans - fungal, and (1 → 3)(1 → 4)-β-ᴅ-glucans - cereal] have widely been studied because of their biological activities, and have demonstrated cardiovascular protective effects. In this review, we discuss the roles of β-ᴅ-glucans in various pathophysiological conditions that lead to CVDs including obesity, dyslipidemia, hyperglycemia, oxidative stress, hypertension, atherosclerosis and stroke. The β-glucans from all of the sources cited demonstrated potential hypoglycemic, hypocholesterolemic and anti-obesogenicity activities, reduced hypertension and ameliorated the atherosclerosis condition. More recently, β-glucans are recognized as possessing prebiotic properties that modulate the gut microbiome and impact on the health benefits including cardiovascular. Overall, all the studies investigated unequivocally demonstrated the dietary benefits of consuming β-glucans regardless of source, thus constituting a promising panaceutical approach to reduce CVD risk factors.
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Affiliation(s)
- Jéssica Wouk
- Programa de Pós-graduação em Ciências Farmacêuticas, Universidade Estadual do Centro-Oeste, Campus CEDETEG, CEP: 85040-167, Guarapuava, Paraná, Brazil
| | - Robert F H Dekker
- Universidade Tecnológica Federal do Paraná, Programa de Pós-Graduação em Engenharia Ambiental, Câmpus Londrina, CEP: 86036-370 Londrina, Paraná, Brazil; Beta-Glucan Produtos Farmoquímicos - EIRELI, Avenida João Miguel Caram 731, Lote 24(A), Bloco Zircônia, Universidade Tecnológica Federal do Paraná, CEP: 86036-700 Londrina, Paraná, Brazil.
| | - Eveline A I F Queiroz
- Núcleo de Pesquisa e Apoio Didático em Saúde, Instituto de Ciências da Saúde, Câmpus Universitário de Sinop, Universidade Federal de Mato Grosso, CEP: 78.557-267 Sinop, Mato Grosso, Brazil
| | - Aneli M Barbosa-Dekker
- Beta-Glucan Produtos Farmoquímicos - EIRELI, Avenida João Miguel Caram 731, Lote 24(A), Bloco Zircônia, Universidade Tecnológica Federal do Paraná, CEP: 86036-700 Londrina, Paraná, Brazil
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Liu J, Yu LL, Wu Y. Bioactive Components and Health Beneficial Properties of Whole Wheat Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12904-12915. [PMID: 32324395 DOI: 10.1021/acs.jafc.0c00705] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Epidemiological studies have found that whole wheat consumption is inversely associated with the risk of chronic diseases, such as obesity, type 2 diabetes, cardiovascular diseases, and cancer. The health benefits of whole wheat foods are attributed to their bioactive components, including phytochemicals and dietary fiber. In this review, the current studies regarding bioactive components and their health-promoting roles and the underlying mechanisms were summarized and discussed. The current research advances in processing technologies capable of potentially enhancing the nutritional quality of wheat and wheat-based foods were also included. This review may promote the research, development, and consumption of whole wheat foods in reducing the risk of human chronic diseases.
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Affiliation(s)
- Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People's Republic of China
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People's Republic of China
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Tsafrakidou P, Michaelidou AM, G. Biliaderis C. Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications. Foods 2020; 9:E734. [PMID: 32503142 PMCID: PMC7353534 DOI: 10.3390/foods9060734] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/12/2022] Open
Abstract
Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.
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Affiliation(s)
- Panagiota Tsafrakidou
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece;
| | - Alexandra-Maria Michaelidou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
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Verni M, Verardo V, Rizzello CG. How Fermentation Affects the Antioxidant Properties of Cereals and Legumes. Foods 2019; 8:E362. [PMID: 31450581 PMCID: PMC6770679 DOI: 10.3390/foods8090362] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 08/20/2019] [Accepted: 08/22/2019] [Indexed: 12/11/2022] Open
Abstract
The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from microbial metabolism during fermentation. This review aims at providing a comprehensive overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food. However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their bioaccessibility, yet several metabolic activities are involved in their release or conversion in more active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its potential, more in vivo studies should be carried out.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus Universitario de Cartuja, E-18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
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Russo R, Pucci L, Giorgetti L, Árvay J, Vizzarri F, Longo V, Pozzo L. Polyphenolic characterisation of plant mixture (Lisosan® Reduction) and its hypocholesterolaemic effect in high fat diet-fed mice. Nat Prod Res 2017; 33:651-658. [DOI: 10.1080/14786419.2017.1402328] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Rossella Russo
- Institute of Agricultural Biology and Biotechnology, NRC, Pisa, Italy
| | - Laura Pucci
- Institute of Agricultural Biology and Biotechnology, NRC, Pisa, Italy
| | - Lucia Giorgetti
- Institute of Agricultural Biology and Biotechnology, NRC, Pisa, Italy
| | - Július Árvay
- Faculty of Biotechnology and Food Sciences, Department of Chemistry, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | - Francesco Vizzarri
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Vincenzo Longo
- Institute of Agricultural Biology and Biotechnology, NRC, Pisa, Italy
| | - Luisa Pozzo
- Institute of Agricultural Biology and Biotechnology, NRC, Pisa, Italy
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Gan RY, Li HB, Gunaratne A, Sui ZQ, Corke H. Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities. Compr Rev Food Sci Food Saf 2017; 16:489-531. [DOI: 10.1111/1541-4337.12257] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Accepted: 01/25/2017] [Indexed: 02/06/2023]
Affiliation(s)
- Ren-You Gan
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
- School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health; Sun Yat-sen Univ.; Guangzhou 510080 China
| | - Anil Gunaratne
- Faculty of Agricultural Sciences; Sabaragamuwa Univ. of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka
| | - Zhong-Quan Sui
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
| | - Harold Corke
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
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A Fermented Whole Grain Prevents Lipopolysaccharides-Induced Dysfunction in Human Endothelial Progenitor Cells. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2017; 2017:1026268. [PMID: 28386305 PMCID: PMC5366772 DOI: 10.1155/2017/1026268] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 02/08/2017] [Accepted: 02/20/2017] [Indexed: 02/06/2023]
Abstract
Endogenous and exogenous signals derived by the gut microbiota such as lipopolysaccharides (LPS) orchestrate inflammatory responses contributing to development of the endothelial dysfunction associated with atherosclerosis in obesity, metabolic syndrome, and diabetes. Endothelial progenitor cells (EPCs), bone marrow derived stem cells, promote recovery of damaged endothelium playing a pivotal role in cardiovascular repair. Since healthy nutrition improves EPCs functions, we evaluated the effect of a fermented grain, Lisosan G (LG), on early EPCs exposed to LPS. The potential protective effect of LG against LPS-induced alterations was evaluated as cell viability, adhesiveness, ROS production, gene expression, and NF-kB signaling pathway activation. Our results showed that LPS treatment did not affect EPCs viability and adhesiveness but induced endothelial alterations via activation of NF-kB signaling. LG protects EPCs from inflammation as well as from LPS-induced oxidative and endoplasmic reticulum (ER) stress reducing ROS levels, downregulating proinflammatory and proapoptotic factors, and strengthening antioxidant defense. Moreover, LG pretreatment prevented NF-kB translocation from the cytoplasm into the nucleus caused by LPS exposure. In human EPCs, LPS increases ROS and upregulates proinflammatory tone, proapoptotic factors, and antioxidants. LG protects EPCs exposed to LPS reducing ROS, downregulating proinflammatory and proapoptotic factors, and strengthening antioxidant defenses possibly by inhibiting NF-κB nuclear translocation.
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Laus MN, Soccio M, Alfarano M, Pasqualone A, Lenucci MS, Di Miceli G, Pastore D. Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach. Food Chem 2016; 221:278-288. [PMID: 27979203 DOI: 10.1016/j.foodchem.2016.10.050] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 10/11/2016] [Accepted: 10/11/2016] [Indexed: 12/22/2022]
Abstract
Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach.
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Key Words
- AAPH, 2,2′-azobis(2-methylpropionamidine) dihydrochloride (PubChem CID: 76344)
- ABTS, diammonium-2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (PubChem CID: 9570474)
- DPPD, N,N-diethyl-p-phenylenediamine (PubChem CID: 7120)
- Durum wheat antioxidants
- Fluorescein, 3′,6′-dihydroxy-3H-spiro[2-benzofuran-1,9′-xanthen]-3-one (PubChem CID: 16850)
- Functional pasta
- Human serum
- LOX-FL
- Linoleic acid sodium salt (PubChem CID: 23702140)
- Lisosan G
- ORAC
- TEAC
- Trolox, (±)-6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (PubChem CID: 40634).
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Affiliation(s)
- Maura N Laus
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università degli Studi di Foggia, Via Napoli, 25, 71122 Foggia, Italy.
| | - Mario Soccio
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università degli Studi di Foggia, Via Napoli, 25, 71122 Foggia, Italy.
| | - Michela Alfarano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università degli Studi di Foggia, Via Napoli, 25, 71122 Foggia, Italy.
| | - Antonella Pasqualone
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università di Bari "Aldo Moro", Via Amendola, 165A, 70126 Bari, Italy.
| | - Marcello S Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - Giuseppe Di Miceli
- Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; Fondazione Angelo e Salvatore Lima Mancuso, Piazza Marina, 61, 90100 Palermo, Italy.
| | - Donato Pastore
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università degli Studi di Foggia, Via Napoli, 25, 71122 Foggia, Italy.
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