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Eckhof P, Márquez K, Kruger J, Nina N, Ramirez-Jara E, Frank J, Jiménez-Aspee F. Bioaccessibility of carotenoids, tocochromanols, and iron from common bean (Phaseolus vulgaris L.) landraces. Food Res Int 2024; 194:114935. [PMID: 39232546 DOI: 10.1016/j.foodres.2024.114935] [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: 05/01/2024] [Revised: 07/29/2024] [Accepted: 08/14/2024] [Indexed: 09/06/2024]
Abstract
Common beans (Phaseolus vulgaris L.) are among the most important legumes for human nutrition. The aim of the present study was to characterize the composition and in vitro bioaccessibility of tocochromanols, carotenoids, and iron from 14 different landraces and 2 commercial common bean varieties. Phytic acid, dietary fiber, and total (poly)phenolic content were determined as factors that can modify the bioaccessibility of the studied compounds. Two carotenoids were identified, namely lutein (4.6-315 ng/g) and zeaxanthin (12.2-363 ng/g), while two tocochromanols were identified, namely γ-tocopherol (2.62-18.01 µg/g), and δ-tocopherol (0.143-1.44 µg/g). The iron content in the studied samples was in the range of 58.7-144.2 µg/g. The contents of carotenoids, tocochromanols, and iron differed significantly among the studied samples but were within the ranges reported for commercial beans. After simulated gastrointestinal digestion, the average bioaccessibility of carotenoids was 30 %, for tocochromanols 50 %, and 17 % for iron. High variability in the bioaccessible content yielded by the bean varieties was observed. Dietary fiber, phytic acid and total (poly)phenol contents were negatively correlated with the bioaccessibility of carotenoids, while iron bioaccessibility was negatively correlated with the total (poly)phenol content. The principal component analysis indicated that the bioaccessibility of lutein was the main variable involved in class separations. The composition of the food matrix plays an important role in the bioaccessibility of carotenoids, tocochromanols and iron from cooked beans.
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Affiliation(s)
- Pia Eckhof
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Katherine Márquez
- Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca 3480094, Chile.
| | - Johanita Kruger
- Department of Food Technology, University of Applied Sciences Fulda, Leipzigerstr. 123, 36037 Fulda, Germany.
| | - Nélida Nina
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Campus Lircay, Universidad de Talca, 3480094, Talca, Chile.
| | | | - Jan Frank
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Felipe Jiménez-Aspee
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, 70599 Stuttgart, Germany.
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2
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Xu Y, Zhang N, Shi K, Zhang P, Xiong S, Xu G, Pan S. Comparative Evaluation of Micellization and Cellular Uptake of β-Carotene Affected by Flavonoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:19353-19365. [PMID: 39174497 DOI: 10.1021/acs.jafc.4c03554] [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: 08/24/2024]
Abstract
Based on in vitro digestion, micellar synthesis, and Caco-2 cell model, this study investigated the effects of typical flavonoids in citrus (naringenin, naringin, hesperetin, hesperidin, quercetin, and rutin) at different doses on the micellization and cellular uptake of β-carotene. In in vitro digestion, low-dose flavonoids enhanced β-carotene bioaccesssibility by regulating the stability and dispersibility of the intestinal medium, particularly quercetin, which significantly increased the bioaccessibility by 44.6% (p < 0.05). Furthermore, naringenin, hesperetin, hesperidin, and quercetin enhanced the micellar incorporation rate of β-carotene; however, naringin and rutin exhibited an opposite effect, particularly naringin, which significantly reduced it by 71.3% (p < 0.05). This phenomenon could be attributed to the high solubility of naringin and rutin in micelles, resulting in a competitive inhibitory effect on β-carotene. Besides, all treatments significantly enhanced β-carotene cellular uptake (p < 0.05) by promoting the expression of scavenger receptor class B type I and Niemann-Pick C1-Like 1.
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Affiliation(s)
- Yang Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Nawei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Kaixin Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - PeiPei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Sihui Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Gang Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
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3
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Wu Y, Liu Y, Jia Y, Feng CH, Zhang H, Ren F, Zhao G. Effects of thermal processing on natural antioxidants in fruits and vegetables. Food Res Int 2024; 192:114797. [PMID: 39147492 DOI: 10.1016/j.foodres.2024.114797] [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: 03/26/2024] [Revised: 07/15/2024] [Accepted: 07/17/2024] [Indexed: 08/17/2024]
Abstract
Research on the content of polyphenolic compounds in fruits and vegetables, the extraction of bioactive compounds, and the study of their impact on the human body has received growing attention in recent years. This is due to the great interest in bioactive compounds and their health benefits, resulting in increased market demand for natural foods. Bioactive compounds from plants are generally categorized as natural antioxidants with health benefits such as anti-inflammatory, antioxidant, anti-diabetic, anti-carcinogenic, etc. Thermal processing has been used in the food sector for a long history. Implementing different thermal processing methods could be essential in retaining the quality of the natural antioxidant compounds in plant-based foods. A comprehensive review is presented on the effects of thermal blanching (i.e., hot water, steam, superheated steam impingement, ohmic and microwave blanching), pasteurization, and sterilization and drying technologies on natural antioxidants in fruits and vegetables.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chao-Hui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Guoping Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Qi Y, Zhong S, Pan F, Zhou J, Wang Z, Deng Z, Li H. Effects of different wall-breaking methods on the nutrient release of Ganoderma lucidum spore powder during in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6657-6666. [PMID: 38545871 DOI: 10.1002/jsfa.13490] [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: 11/29/2023] [Revised: 03/11/2024] [Accepted: 03/24/2024] [Indexed: 04/06/2024]
Abstract
BACKGROUND The hard double-walled structure of Ganoderma lucidum spore powder (GLSP) is difficult for the human body to digest, so it is very important to break the wall of GLSP. In this study, the wall of GLSP was broken by mechanical milling at room temperature (MM-R) and ultra-fine grinding at low temperature (UFG-L), respectively. RESULTS Compared with MM-R, UFG-L could better retain the sporangium powder's morphological and structural integrity. During in vitro digestion, compared with unbroken GLSP, the released amounts of polysaccharides and triterpenes from broken GLSP were significantly increased, and they increased with the increase of specific surface area. The bioaccessibility of polysaccharide and triterpene from unbroken GLSP after the intestinal stage were 29.52% and 5.37%, respectively. The bioaccessibility of polysaccharides and triterpene from broken GLSP by MM-R after the intestinal phase were 39.73-72.45% and 16.44-24.97%, while those by UFG-L were 44.53-104.18% and 12.96-32.90%, respectively. CONCLUSION The active ingredients of broken GLSP showed better digestion and absorption abilities than unbroken GLSP. Moreover, the specific surface area of GLSP by UFG-L was lower than that by MM-R, and the bioaccessibility of GLSP by UFG-L was higher than that by MM-R. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yaoyao Qi
- State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China
| | - Shun Zhong
- State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China
| | - Feng Pan
- Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China
| | - Junfu Zhou
- Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China
| | - Zhiyu Wang
- Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China
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Vancoillie F, Verkempinck SHE, Sluys L, De Mazière S, Van Poucke C, Hendrickx ME, Van Loey AM, Grauwet T. Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion. Food Chem 2024; 445:138644. [PMID: 38354638 DOI: 10.1016/j.foodchem.2024.138644] [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: 10/25/2023] [Revised: 01/15/2024] [Accepted: 01/29/2024] [Indexed: 02/16/2024]
Abstract
Vegetables are frequently processed before consumption. However, vegetable functionalization continues beyond ingestion as the human digestive tract exposes vegetable products to various conditions (e.g. elevated temperature, pH alterations, enzymes, electrolytes, mechanical disintegration) which can affect the stability of micronutrients and phytochemicals. Besides the extent to which these compounds withstand the challenges posed by digestive conditions, it is equally important to consider their accessibility for potential absorption by the body. Therefore, this study investigated the impact of static in vitro digestion on the stability (i.e. concentration) and bioaccessibility of vitamin C, vitamin K1, glucosinolates, S-alk(en)yl-l-cysteine sulfoxides (ACSOs) and carotenoids in Brussels sprouts (Brassica oleracea var. gemmifera) and leek (Allium ampeloprasum var. porrum). Water-soluble compounds, glucosinolates and ACSOs, remained stable during digestion while vitamin C decreased by >48%. However, all water-soluble compounds were completely bioaccessible. Lipid-soluble compounds were also stable during digestion but were only bioaccessible for 26-81%.
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Affiliation(s)
- Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Sarah H E Verkempinck
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Lili Sluys
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Sarah De Mazière
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Christof Van Poucke
- Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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Boev M, Stănescu C, Turturică M, Cotârleţ M, Batîr-Marin D, Maftei N, Chiţescu C, Grigore-Gurgu L, Barbu V, Enachi E, Lisă EL. Bioactive Potential of Carrot-Based Products Enriched with Lactobacillus plantarum. Molecules 2024; 29:917. [PMID: 38398667 PMCID: PMC10893200 DOI: 10.3390/molecules29040917] [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: 01/10/2024] [Revised: 02/10/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
The primary goal of this study was to generate different kinds of functional products based on carrots that were supplemented with lactic acid bacteria. The fact that carrots (Daucus carota sp.) rank among the most popular vegetables in our country led to the convergence of the research aim. Their abundance of bioactive compounds, primarily polyphenols, flavonoids, and carotenoids, offers numerous health benefits. Among the obtained products, the freeze-dried carrot powder (FDCP) variation presented the highest concentrations of total carotenoids (TCs) and β-carotene (BC) of 26.977 ± 0.13 mg/g DW and 22.075 ± 0.14 mg/g DW, respectively. The amount of total carotenoids and β-carotene significantly increased with the addition of the selected lactic acid bacteria (LAB) for most of the samples. In addition, a slight increase in the antioxidant activity compared with the control sample for the FDCP variant, with the highest value of 91.74%, was observed in these functional food products. The content of polyphenolic compounds varied from 0.044 to 0.091 mg/g DW, while the content of total flavonoids varied from 0.03 to 0.66 mg/g DW. The processing method had an impact on the population of L. plantarum that survived, as indicated by the viability of bacterial cells in all the analyzed products. The chromatographic analysis through UHPLC-MS/MS further confirmed the abundance of the bioactive compounds and their corresponding derivatives by revealing 19 different compounds. The digestibility study indicated that carotenoid compounds from carrots followed a rather controlled release. The carrot-based products enriched with Lactobacillus plantarum can be considered newly functional developed products based on their high content of biologically active compounds with beneficial effects upon the human body. Furthermore, these types of products could represent innovative products for every related industry such as the food, pharmaceutical, and cosmeceutical industries, thus converging a new strategy to improve the health of consumers or patients.
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Affiliation(s)
- Monica Boev
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
| | - Cristina Stănescu
- Department of Morphological and Functional Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania;
| | - Mihaela Turturică
- Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800008 Galati, Romania; (M.T.); (M.C.); (L.G.-G.); (V.B.)
| | - Mihaela Cotârleţ
- Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800008 Galati, Romania; (M.T.); (M.C.); (L.G.-G.); (V.B.)
| | - Denisa Batîr-Marin
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
| | - Nicoleta Maftei
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
| | - Carmen Chiţescu
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
| | - Leontina Grigore-Gurgu
- Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800008 Galati, Romania; (M.T.); (M.C.); (L.G.-G.); (V.B.)
| | - Vasilica Barbu
- Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800008 Galati, Romania; (M.T.); (M.C.); (L.G.-G.); (V.B.)
| | - Elena Enachi
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
- Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800008 Galati, Romania; (M.T.); (M.C.); (L.G.-G.); (V.B.)
| | - Elena Lăcrămioara Lisă
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
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Fioroni N, Mouquet-Rivier C, Meudec E, Cheynier V, Boudard F, Hemery Y, Laurent-Babot C. Antioxidant Capacity of Polar and Non-Polar Extracts of Four African Green Leafy Vegetables and Correlation with Polyphenol and Carotenoid Contents. Antioxidants (Basel) 2023; 12:1726. [PMID: 37760029 PMCID: PMC10525563 DOI: 10.3390/antiox12091726] [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: 07/20/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/29/2023] Open
Abstract
In sub-Saharan Africa, chronic malnutrition is often associated with intestinal inflammation and oxidative stress. African green leafy vegetables (GLVs), commonly consumed by these populations and rich in bioactive compounds, may improve the antioxidant status. The aim of this study was to measure the antioxidant capacity using complementary assays (DPPH, FRAP, ABTS, ORAC and NO scavenging) in polar and non-polar leaf extracts of four African GLVs, cassava (Manihot esculenta), roselle (Hibiscus sabdariffa), jute mallow (Corchorus olitorius), and amaranth (Amaranthus spp.), with spinach (Spinacia oleracea) chosen as a reference. Their antioxidant capacity was correlated with their total polyphenol (TPC), flavonoid (TFC), condensed tannin, lutein, and β-carotene contents. Identification of phenolic compounds by UHPLC-DAD-MS/MS revealed the presence of three main classes of compound: flavonols, flavones, and hydroxycinnamic acids. Cassava and roselle leaves presented significantly higher TPC and TFC than amaranth, jute mallow, and spinach. They also exhibited the highest antioxidant capacity, even higher than that of spinach, which is known for its important antioxidant effect. The antioxidant capacity was 2 to 18 times higher in polar than non-polar extracts, and was more strongly correlated with TPC and TFC (R > 0.8) than with β-carotene and lutein contents. These findings provide new data especially for cassava and roselle leaves, for which studies are scarce, suggesting an appreciable antioxidant capacity compared with other leafy vegetables.
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Affiliation(s)
- Nelly Fioroni
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Claire Mouquet-Rivier
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Emmanuelle Meudec
- SPO, INRAE, University of Montpellier, Institut Agro, 34060 Montpellier, France; (E.M.); (V.C.)
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, 34060 Montpellier, France
| | - Véronique Cheynier
- SPO, INRAE, University of Montpellier, Institut Agro, 34060 Montpellier, France; (E.M.); (V.C.)
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, 34060 Montpellier, France
| | - Frédéric Boudard
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Youna Hemery
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Caroline Laurent-Babot
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
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Er Kemal M, Bakchiche B, Kemal M, Cheraif K, Kara Y, Bardaweel SK, Miguel MG, Yildiz O, Ghareeb MA. Six Algerian plants: Phenolic profile, antioxidant, antimicrobial activities associated with different simulated gastrointestinal digestion phases and antiproliferative properties. J Herb Med 2023. [DOI: 10.1016/j.hermed.2023.100636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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9
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Borel P, Dangles O, Kopec RE. Fat-soluble vitamin and phytochemical metabolites: Production, gastrointestinal absorption, and health effects. Prog Lipid Res 2023; 90:101220. [PMID: 36657621 DOI: 10.1016/j.plipres.2023.101220] [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: 06/07/2022] [Revised: 12/12/2022] [Accepted: 01/12/2023] [Indexed: 01/18/2023]
Abstract
Consumption of diets rich in fruits and vegetables, which provide some fat-soluble vitamins and many phytochemicals, is associated with a lower risk of developing certain degenerative diseases. It is well accepted that not only the parent compounds, but also their derivatives formed upon enzymatic or nonenzymatic transformations, can produce protective biological effects. These derivatives can be formed during food storage, processing, or cooking. They can also be formed in the lumen of the upper digestive tract during digestion, or via metabolism by microbiota in the colon. This review compiles the known metabolites of fat-soluble vitamins and fat-soluble phytochemicals (FSV and FSP) that have been identified in food and in the human digestive tract, or could potentially be present based on the known reactivity of the parent compounds in normal or pathological conditions, or following surgical interventions of the digestive tract or consumption of xenobiotics known to impair lipid absorption. It also covers the very limited data available on the bioavailability (absorption, intestinal mucosa metabolism) and summarizes their effects on health. Notably, despite great interest in identifying bioactive derivatives of FSV and FSP, studying their absorption, and probing their putative health effects, much research remains to be conducted to understand and capitalize on the potential of these molecules to preserve health.
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Affiliation(s)
- Patrick Borel
- C2VN, INRAE, INSERM, Aix-Marseille Univ, Marseille, France.
| | | | - Rachel E Kopec
- Human Nutrition Program, Department of Human Sciences, Foods for Health Discovery Theme, The Ohio State University, Columbus, OH 43210, USA.
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Burešová B, Paznocht L, Jarošová V, Doskočil I, Martinek P. The Effect of Boiling and in Vitro Digestion on the Carotenoid Content of Colored-grain Wheat. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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11
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Wang J, Brennan MA, Brennan CS, Serventi L. Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach. Nutrients 2022; 14:4575. [PMID: 36364837 PMCID: PMC9654938 DOI: 10.3390/nu14214575] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 01/12/2024] Open
Abstract
This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution of spinach juice, and 2% substitution of spinach puree significantly reduced the area under the curve of the in vitro starch digestion. This reduction was due to a combined effect of decreased starch content, increased dietary fibre content and inhibition of α-amylase caused by vegetable material addition. Total phenolic content (TPC) and antioxidant capacity increased significantly on raw, cooked and digested samples of vegetable fortified pasta compared to control. The β-carotene content of spinach pasta (raw, cooked, and digested) was also higher than that of control. At the 1% substitution level, the juice was more efficient in improving the antioxidant capacity of resultant pasta compared to puree or pomace.
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Affiliation(s)
- Jinghong Wang
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
- Riddet Research Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Margaret Anne Brennan
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
| | - Charles Stephen Brennan
- Riddet Research Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
- School of Science, RMIT, Melbourne, VIC 3000, Australia
| | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
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12
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Hernández-Olivas E, Asensio-Grau A, Calvo-Lerma J, García-Hernández J, Heredia A, Andrés A. Content and bioaccessibility of bioactive compounds with potential benefits for macular health in tiger nut products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Grace MH, Hoskin RT, Hayes M, Iorizzo M, Kay C, Ferruzzi MG, Lila MA. Spray-dried and freeze-dried protein-spinach particles; effect of drying technique and protein type on the bioaccessibility of carotenoids, chlorophylls, and phenolics. Food Chem 2022; 388:133017. [PMID: 35468465 DOI: 10.1016/j.foodchem.2022.133017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 04/04/2022] [Accepted: 04/18/2022] [Indexed: 01/12/2023]
Abstract
The effects of protein carrier and drying technique on the concentration and bioaccessibility of lipophilic compounds (lutein, β-carotene, chlorophylls a and b) and hydrophilic flavonoids in freeze-dried (FD) or spray-dried (SD) spinach juice and protein-spinach particles were investigated. Carotenoid and chlorophyll contents were highest in FD spinach juice without protein (147 and 1355 mg/100 g, respectively). For both SD and FD protein-spinach particles, SPI best protected carotenoids and chlorophylls (123 and 1160 mg/g, respectively), although the bioaccessibility of lipophilic compounds in WPI particles was higher than SPI particles (p < 0.05). For flavonoids, the drying technique was more important than the type of carrier, since FD particles had higher total flavonoids than SD. However, SD particles had higher bioaccessibility for most flavonoids (40-90 %) compared to FD (<20 %). The drying method and protein carrier can be designed to produce protein-spinach ingredients with desired concentration of compounds and bioaccessibility.
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Affiliation(s)
- Mary H Grace
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Roberta T Hoskin
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Micaela Hayes
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Massimo Iorizzo
- Horticulture Science Department, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Colin Kay
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Mario G Ferruzzi
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Mary Ann Lila
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA.
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14
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The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion. Foods 2022; 11:foods11172702. [PMID: 36076887 PMCID: PMC9455754 DOI: 10.3390/foods11172702] [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: 07/20/2022] [Revised: 08/17/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. The MJs from three cultivars ('Sabre', 'Peach', and 'Tommy Atkins') were fermented using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56), and their combination (L56 + 75). Fermented MJs were digested and fractions: gastric (GF), intestinal (IF), and dialysis (DF) were analyzed for total polyphenolic content (TPC), antioxidant activity (FRAP), 1-diphenyl-2-picrylhydrazyl (DPPH), and 2.2-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS). In addition, the carotenoid content and the LAB population were determined from the GF and IF. After digestion, TPC decreased while fermentation improved its bioaccessibility. L75-fermented 'Sabre' MJs had the highest bioaccessible TPC in the GF (75.65%), IF (50.10%), and DF (32.52%) while L56 'Peach' MJs increased the β-carotene bioaccessibility by 1.32-fold at GF and IF (1.21-fold). When compared to the other two juices, 'Sabre' and 'Peach' MJs fermented with L75 showed the highest IC50 values for DPPH and ABTS. Generally, L75-fermented 'Sabre' MJs had the highest LAB survival at both GF (7.57 Log CFU/mL) and IF (7.45 Log CFU/mL) and hold potential as probiotic juices. L56-fermented 'Sabre' MJs would ensure the delivery of four times the carotenoid recommended dietary allowance (RDA) to a target site in the body while L75-fermented 'Peach' MJs could be used to effectively counteract oxidants in the body system.
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15
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Optimization of extraction and separation procedures for the determination of carotenoids in processed vegetables. MONATSHEFTE FUR CHEMIE 2022. [DOI: 10.1007/s00706-022-02959-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Effect of food processing on antioxidants, their bioavailability and potential relevance to human health. Food Chem X 2022; 14:100334. [PMID: 35712535 PMCID: PMC9194584 DOI: 10.1016/j.fochx.2022.100334] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 03/16/2022] [Accepted: 05/15/2022] [Indexed: 12/15/2022] Open
Abstract
Processing alters the amount, matrix interaction, and structure of antioxidants. It is not easy to dissociate processing effects from food matrix effects. It is still difficult to make general statements on the effects of processing on bioavailability. Facilitated release by heat, pressure, etc. contributes to increased bioaccessibility.
It has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal treatments. Current research mostly focuses on determining what is present in vegetative starting materials; how this is altered during processing; how this influences activity in the gut and following uptake into bloodstream; and which in vivo physiological effects this may have on human body. Having a better understanding of these different steps and their importance in a health-and-nutrition-context will place us in a better position to breed for improved crop varieties and to advise the food industry on how to optimize processing strategies to enhance biochemical composition of processed foods. This review provides an overview of what is currently known about the influence which food processing treatments can have on antioxidants and gives some pointers as to their potential relevance.
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17
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Xu Y, Hu T, Hu H, Xiong S, Shi K, Zhang N, Mu Q, Xu G, Zhang P, Pan S. Comparative Evaluation on the Bioaccessibility of Citrus Fruit Carotenoids In Vitro Based on Different Intake Patterns. Foods 2022; 11:foods11101457. [PMID: 35627027 PMCID: PMC9141588 DOI: 10.3390/foods11101457] [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: 04/25/2022] [Revised: 05/11/2022] [Accepted: 05/15/2022] [Indexed: 02/01/2023] Open
Abstract
The intake pattern has a great impact on the bioaccessibility of carotenoids from citrus fruit. Here, we compared the bioaccessibility of carotenoids from fresh citrus fruit (FC), fresh citrus juice (FCJ), and not-from-concentrate citrus juice (NCJ) and analyzed the influencing factors. The results demonstrated that particle size, viscosity, and some active components of the samples during digestion are potential factors affecting the bioaccessibility of carotenoids. The total carotenoid bioaccessibility of NCJ (31.45 ± 2.58%) was significantly higher than that of FC (8.11 ± 0.43%) and FCJ (12.43 ± 0.49%). This work demonstrates that NCJ is an appropriate intake pattern to improve the bioaccessibility of carotenoids from citrus fruit. The findings also suggest that adjustment of food intake patterns is an effective way to improve the digestion and absorption of nutrients.
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Affiliation(s)
- Yang Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Tan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Haijuan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Sihui Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Kaixin Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Nawei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Qier Mu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Peipei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: ; Tel.: +86-135-5402-9828
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18
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Wattanakul J, Syamila M, Darwish R, Gedi MA, Sutcharit P, Chi C, Akepach P, Sahaka M, Gontero B, Carrière F, Gray DA. Bioaccessibility of essential lipophilic nutrients in a chloroplast-rich fraction (CRF) from agricultural green waste during simulated human gastrointestinal tract digestion. Food Funct 2022; 13:5365-5380. [PMID: 35470837 DOI: 10.1039/d2fo00604a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
An in vitro gastrointestinal human digestion model, with and without additional rapeseed oil, was used to measure the bioaccessibility of the major lipophilic nutrients enriched in chloroplasts: β-carotene; lutein; α-tocopherol; and α-linolenic acid. Chloroplast-rich fraction (CRF) material for this work was prepared from post-harvest pea vine field residue (pea vine haulm, or PVH), an abundant source of freely available, underutilised green biomass. PVH was either steam sterilised (100 °C for 4 min) and then juiced (heat-treated PVH, or HPVH), or was juiced fresh and the juice heated (90 °C for 3 min) (heat-treated juice, or HJ); the CRF from all biomass treatments was recovered from the juice by centrifugation. The impact of postharvest heat treatment of the biomass (HPVH), or of heat treatment of the juice (HJ) derived from the biomass, on the retention and bioaccessibility of the target nutrients was determined. The results showed that both heat treatments increased the apparent retention of β-carotene, lutein, α-tocopherol, and α-linolenic acid in the CRF material during digestion. The presence of edible oil during digestion did not dramatically affect the retention of these nutrients, but it did increase the bioaccessibility of β-carotene, lutein, and α-tocopherol from CRF material derived from heated biomass or juice. The presence of oil also increased the bioaccessibility of β-carotene, but not of lutein, α-tocopherol, or α-linolenic acid, from fresh CRF material.
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Affiliation(s)
- Jutarat Wattanakul
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. .,Department of Food Science and Technology, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok, 10120, Thailand
| | - Mansor Syamila
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. .,Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 78100 Nilai, Negeri Sembilan, Malaysia
| | - Randa Darwish
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Mohamed A Gedi
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Poramat Sutcharit
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Chao Chi
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Patchaniya Akepach
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. .,Department of Food Innovation and Nutrition, Faculty of Science and Technology, Suratthani Rajabhat University, Surat Thani, 84100, Thailand
| | - Moulay Sahaka
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, 31 Chemin Joseph Aiguier, 13402 Marseille, Cedex 09, France.
| | - Brigitte Gontero
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, 31 Chemin Joseph Aiguier, 13402 Marseille, Cedex 09, France.
| | - Frédéric Carrière
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, 31 Chemin Joseph Aiguier, 13402 Marseille, Cedex 09, France.
| | - David A Gray
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
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19
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Bioaccessibility and bioavailability changes of phenolic compounds in pumpkins (Cucurbita moschata): A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101753] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Coelho M, Oliveira C, Coscueta ER, Fernandes J, Pereira RN, Teixeira JA, Rodrigues AS, Pintado ME. Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts. Foods 2022; 11:foods11071064. [PMID: 35407151 PMCID: PMC8997470 DOI: 10.3390/foods11071064] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/30/2022] Open
Abstract
A nutrient-rich diet is a key to improving the chemical signals, such as antioxidants, which modulate pathogens’ resistance in the gut and prevent diseases. A current industrial problem is the generation of undervalued by-products, such as tomato bagasse, which are rich in bioactive compounds and of commercial interest (carotenoids and phenolic compounds). This work analyzed the effect of gastrointestinal digestion on the bioactivity and bioaccessibility of carotenoids and phenolic compounds from tomato bagasse extracts. Thus, the extraction by ohmic heating (OH) technology was compared with conventional (organic solvents). The results showed that the main phenolic compounds identified by UPLC-qTOF-MS were p-coumaric acid, naringenin, and luteolin. A higher recovery index for total phenolic compounds throughout the gastrointestinal digestion was observed for OH while for carotenoids, a strong reduction after stomach conditions was observed for both extracts. Furthermore, colon-available fraction exhibited a prebiotic effect upon different Bifidobacterium and Lactobacillus, but a strain-dependent and more accentuated effect on OH. Thus, the extraction technology highly influenced bioaccessibility, with OH demonstrating a positive impact on the recovery of bioactive compounds and related health benefits, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Of these properties, the last is demonstrated here for the first time.
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Affiliation(s)
- Marta Coelho
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
- LABBELS—Associate Laboratory-CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Carla Oliveira
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
| | - Ezequiel R. Coscueta
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
| | - João Fernandes
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
| | - Ricardo N. Pereira
- LABBELS—Associate Laboratory-CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - José A. Teixeira
- LABBELS—Associate Laboratory-CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - António Sebastião Rodrigues
- Centre for Toxicogenomics and Human Health, Genetics, Oncology and Human Toxicology, NOVA Medical School, Faculdade de Ciências Médicas, Universidade Nova de Lisboa, 1169-056 Lisbon, Portugal;
| | - Manuela E. Pintado
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
- Correspondence:
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21
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Yaman M, Sar M, Ceylan Z. A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C. Food Chem 2022; 373:131447. [PMID: 34742049 DOI: 10.1016/j.foodchem.2021.131447] [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: 05/22/2021] [Revised: 09/15/2021] [Accepted: 10/18/2021] [Indexed: 11/29/2022]
Abstract
Nanofibers were fabricated by using the electrospinning technique. The diameter of gelatin nanofibers was measured as 41.511 nm. When thiamine was integrated into the nanofibers, it was increased to 100.156 nm. After raw red meat and salmon samples were coated with the nanofibers, the samples were stored at cold storage conditions. The thiamine levels of raw uncoated red meat (RM, 400 to 379 µg/100 g: p < 0.05) and salmon meat (SM, 68 to 62 µg/100 g: p < 0.05) were decreased. The coating increased thiamine contents in raw (519 to 563 µg/100 g) and cooked (416 to 485 µg/100 g) RM samples. Thiamine contents of raw (75 to 78 µg/100 g) and cooked (67 to 75 µg/100 g) SM samples were increased (p < 0.05). The changes in the bioaccessibility of uncoated and coated RM samples were in the range of 85-76%, and 87-79%, respectively while salmon samples were increased from 79 to 94% (p < 0.05).
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Affiliation(s)
- Mustafa Yaman
- Istanbul Sabahattin Zaim University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Turkey
| | - Melika Sar
- Istanbul Sabahattin Zaim University, Graduate Education Institute of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Turkey
| | - Zafer Ceylan
- Van Yüzüncü Yıl University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Van, Turkey.
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22
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Crusan AC, Reicks M, Demmer RT, Raatz SK. Serum β-carotene concentrations are associated with self-reported fatty acid intake in United States adults from the National Health and Examination Surveys. Lipids 2022; 57:163-171. [PMID: 35258100 PMCID: PMC9310765 DOI: 10.1002/lipd.12340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 02/04/2022] [Accepted: 02/23/2022] [Indexed: 11/10/2022]
Abstract
Bioavailability of dietary β‐carotene (BC) is dependent on dose, quantity, dispersion, and presence of fat in the diet. Fats are comprised of a variety of fatty acids, which may impact the bioavailability of carotenoids. However, there is a gap in research on whether specific fatty acid classes affect serum BC concentrations in population samples. The primary objective of this study was to assess the association between reported fat and fatty acid intake and serum BC concentrations utilizing data from the National Health and Nutrition Examination Surveys (NHANES) 2003–2006. Data from 3278 NHANES participants 20–85 years old were analyzed to estimate the relationships between serum BC concentrations and reported saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acid intakes. Multiple linear regression estimated ln(serum BC) based on reported fatty acid intakes adjusted for age, sex, race/ethnicity, and reported dietary BC intakes. Mean and standard error (SE) for serum BC concentrations were 14.31 ± 0.05 μg/dl. Means and SE for total fat, SFA, MUFA, and PUFA were 85.7 ± 1.3, 26.9 ± 0.4, 31.1 ± 0.5, and 17.8 ± 0.4 g, respectively. There was a significant trend for association between serum BC and reported total fat intakes (r = −0.002, p < 0.0001), but the association was not strong. Multiple linear regression showed positive associations between serum BC concentrations and higher reported dietary PUFA consumption. PUFA alpha‐linolenic acid intakes are positively associated with serum BC concentrations, while MUFA palmitoleic acid and SFA stearic acid were inversely associated with serum BC. The inverse association between MUFA and SFA suggests there may be multiple post‐digestion factors affecting serum carotenoid concentrations.
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Affiliation(s)
- Ambria C Crusan
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA.,Department of Nutrition and Dietetics, St. Catherine University, St. Paul, Minnesota, USA
| | - Marla Reicks
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
| | - Ryan T Demmer
- Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, Minnesota, USA
| | - Susan K Raatz
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
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Sarkar T, Bharadwaj KK, Salauddin M, Pati S, Chakraborty R. Phytochemical Characterization, Antioxidant, Anti-inflammatory, Anti-diabetic properties, Molecular Docking, Pharmacokinetic Profiling, and Network Pharmacology Analysis of the Major Phytoconstituents of Raw and Differently Dried Mangifera indica (Himsagar cultivar): an In Vitro and In Silico Investigations. Appl Biochem Biotechnol 2022; 194:950-987. [PMID: 34591254 DOI: 10.1007/s12010-021-03669-8] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 09/03/2021] [Indexed: 01/15/2023]
Abstract
Mango (Himsagar cultivar) is a high moisture-bearing seasonal fruit and cultivated in a wide range of the world. Mango pulp is generally preserved by sun drying. In recent days, industries are using hot-air oven, freeze, and microwave drying for mango leather (dried mango pulp in the sheet like texture) processing. Here, all these four drying methods were studied to determine the effect of drying on mango leather processing. RP-HPLC and FTIR were studied for analysis of polyphenol profile and predominant functional groups in raw and processed samples. The phytochemical analysis and medicinal properties (antioxidant, anti-diabetic, and anti-inflammatory activity) of all five mango samples were studied. The bioinformatics approach was studied to evaluate the bioactive potential of the phytochemicals derived from the samples. Freeze-dried mango leather was found to be the highest in DPPH (74.23%) and Superoxide (66.04%) activity, though raw mango pulp was observed with the highest H2O2 activity (73.24%). Gallic acid was the predominant phenolic acid present in all five samples and it was maximum in the case of freeze-dried sample (2.76 ± 0.04 mg/100 g MD). On the other hand, quercetin was the predominant flavonoid, it was found maximum for freeze-dried sample (3.93 ± 0.21 mg/100 g MD).
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Affiliation(s)
- Tanmay Sarkar
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Kolkata, 700032, India.
- Malda Polytechnic, West Bengal State Council of Technical Education, Malda, 732102, Govt. of West Bengal, India.
| | - Kaushik Kumar Bharadwaj
- Department of Bioengineering and Technology, Gauhati University, Guwahati, 781014, Assam, India
| | - Molla Salauddin
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Kolkata, 700032, India
- MMM Govt. Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, Nadia, 741156, India
| | - Siddhartha Pati
- SIAN Institute, Association for Biodiversity Conservation and Research (ABC), Balasore, 756001, Odisha, India
- Department of Biotechnology, Academy of Management and Information Technology, Khordha, 752057, Odisha, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Kolkata, 700032, India.
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Boonlao N, Ruktanonchai UR, Anal AK. Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems. Colloids Surf B Biointerfaces 2021; 209:112211. [PMID: 34800865 DOI: 10.1016/j.colsurfb.2021.112211] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/25/2021] [Accepted: 11/07/2021] [Indexed: 02/07/2023]
Abstract
The consumption of foods rich in antioxidants, vitamins, minerals including carotenoids etc. can boost the immune system to help fight off various infections including SARS- CoV 2 and other viruses. Carotenoids have been gaining attention particularly in food and pharmaceutical industries owing to their diverse functions including their role as pro-vitamin A activity, potent antioxidant properties, and quenching of reactive oxygen (ROS), such as singlet oxygen and lipid peroxides within the lipid bilayer of the cell membrane. Nevertheless, carotenoids being lipophilic, have poor solubility in aqueous medium and are also chemically instable. They are susceptible to degrade under stimuli environmental conditions during food processing, storage and gastrointestinal passage. They also exhibit poor oral bioavailability, thus, their applications in aqueous-based foods are limited. As a consequent, suitable delivery systems including colloids-based are needed to enhance the solubility, stability and bioavailability of carotenoids. This review presents challenges of incorporation and delivery of carotenoids focusing on stability and factors affecting bioavailability. Furthermore, designed factors impacting bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems are explicitly explained. Each delivery system exhibits its own advantages and disadvantages; thus, the delivery systems should be designed based on their targets and their further applications.
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Affiliation(s)
- Nuntarat Boonlao
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand
| | | | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand.
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25
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High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity. Antioxidants (Basel) 2021; 10:antiox10111688. [PMID: 34829561 PMCID: PMC8615047 DOI: 10.3390/antiox10111688] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 11/30/2022] Open
Abstract
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pressure levels (200–600 MPa) and different holding times (5–40 min) served as HPP parameters. Whereas a slightly decreasing solvent extractability mostly correlated with increasing pressure regimes; the extension of holding times resulted in elevated extract concentrations, particularly at high-pressures up to 600 MPa. Surprisingly, slightly increasing bioaccessibility correlated with both elevated pressures and extended holding times, indicating matrix-dependent processes during in vitro digestion, compared to results of extractability. Moreover, the verification of syringe filters for digest filtration resulted in the highest relative recoveries using cellulose acetate and polyvinylidene difluoride membranes. The α-tocopherol equivalent antioxidant capacity (αTEAC) and oxygen radical antioxidant capacity (ORAC) assays of treated kale samples, chopped larger in size, showed increased antioxidant capacities, regarding elevated pressures and extended holding times. Consequently, one may conclude that HPP was confirmed as a gentle treatment technique for lipophilic micronutrients in kale. Nevertheless, it was indicated that sample pre-treatments could affect HP-related processes in food matrices prior to and possibly after HPP.
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Comparative In Vitro Antioxidant Capacity and Terpenoid Profiling of Pumpkin Fruit Pulps from a Serbian Cucurbita maxima and Cucurbita moschata Breeding Collection. Antioxidants (Basel) 2021; 10:antiox10101580. [PMID: 34679715 PMCID: PMC8533216 DOI: 10.3390/antiox10101580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/04/2021] [Accepted: 10/05/2021] [Indexed: 11/23/2022] Open
Abstract
Pumpkin is considered a healthy and functional food. The consumption of pumpkins and pumpkin-based foods has been shown to confer several beneficial effects on human health due to their antioxidant capacity and terpenoid content. Consequently, this study aimed to characterize the in vitro antioxidant capacity (using FRAP and ABTS assays), terpenoid profile (using an untargeted lipidomics approach via high-resolution UHPLC-Orbitrap mass spectrometry), and carotenoid content (by HPLC-DAD) in pumpkin fruit pulp from accessions differing for species (11 Cucurbita maxima and 9 Cucurbita moschata), cultivar, and origin, belonging to a Serbian breeding collection. These accessions are candidates for inclusion within programs intended to improve pumpkin fruit quality. The results obtained in this work allowed us to highlight the best marker compounds, discriminating both the region of accession collection or breeding (“origin”) and the plant species. Furthermore, our findings have helped to identify the most suitable antioxidant-rich varieties to select for national breeding programs for improving human health. These findings provide valuable information to the overall current understanding of the potential health benefits of pumpkins and the discriminant triterpenoids underlying the C. maxima and C. moschata accessions investigated here, which include those of Serbian and non-Serbian origin.
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Tharifkhan SA, Perumal AB, Elumalai A, Moses JA, Anandharamakrishnan C. Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4869-4878. [PMID: 33792044 DOI: 10.1002/jsfa.11228] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 03/13/2021] [Accepted: 03/31/2021] [Indexed: 05/27/2023]
Abstract
Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti-nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non-starch polysaccharides-glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti-nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Shan Ahamed Tharifkhan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Anand Babu Perumal
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Arunkumar Elumalai
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
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Iddir M, Porras Yaruro JF, Cocco E, Hardy EM, Appenzeller BMR, Guignard C, Larondelle Y, Bohn T. Impact of Protein-Enriched Plant Food Items on the Bioaccessibility and Cellular Uptake of Carotenoids. Antioxidants (Basel) 2021; 10:antiox10071005. [PMID: 34201643 PMCID: PMC8300660 DOI: 10.3390/antiox10071005] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 11/30/2022] Open
Abstract
Carotenoids are lipophilic pigments which have been associated with a number of health benefits, partly related to antioxidant effects. However, due to their poor solubility during digestion, carotenoid bioavailability is low and variable. In this study, we investigated the effect of frequently consumed proteins on carotenoid bioaccessibility and cellular uptake. Whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (SC), gelatin (GEL), turkey and cod, equivalent to 0/10/25/50% of the recommended dietary allowance (RDA, approx. 60g/d), were co-digested gastro-intestinally with carotenoid-rich food matrices (tomato and carrot juice, spinach), and digesta further studied in Caco-2 cell models. Lipid digestion, surface tension and microscopic visualization were also carried out. Co-digested proteins positively influenced the micellization of carotenes (up to 3-fold, depending on type and concentration), especially in the presence of SPI (p < 0.001). An increased cellular uptake was observed for xanthophylls/carotenes (up to 12/33%, p < 0.001), which was stronger for matrices with an initially poor carotenoid micellization (i.e., tomato juice, p < 0.001), similar to what was encountered for bioaccessibility. Turkey and cod had a weaker impact. Significant interactions between carotenoids, lipids and proteins were observed during digestion. Co-digested proteins generally improved lipid digestion in all matrices (p < 0.001), especially for carrot juice, though slight decreases were observed for GEL. Protein impact on the surface tension was limited. In conclusion, proteins generally improved both carotenoid bioaccessibility and cellular uptake, depending on the matrices and carotenoid-type (i.e., carotene vs. xanthophylls), which may be relevant under specific circumstances, such as intake of carotenoid-rich food items low in lipids.
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Affiliation(s)
- Mohammed Iddir
- Department of Population Health, Luxembourg Institute of Health, 1445 Strassen, Luxembourg; (M.I.); (J.F.P.Y.); (E.M.H.); (B.M.R.A.)
- Louvain Institute of Biomolecular Science and Technology, UCLouvain, 1348 Louvain-la-Neuve, Belgium;
| | - Juan Felipe Porras Yaruro
- Department of Population Health, Luxembourg Institute of Health, 1445 Strassen, Luxembourg; (M.I.); (J.F.P.Y.); (E.M.H.); (B.M.R.A.)
- École Nationale Supérieure des Mines, 42023 Saint-Étienne, France
| | - Emmanuelle Cocco
- Environmental Research & Innovation Department, Luxembourg Institute of Science and Technology, L-4422 Belvaux, Luxembourg; (E.C.); (C.G.)
| | - Emilie M. Hardy
- Department of Population Health, Luxembourg Institute of Health, 1445 Strassen, Luxembourg; (M.I.); (J.F.P.Y.); (E.M.H.); (B.M.R.A.)
| | - Brice M. R. Appenzeller
- Department of Population Health, Luxembourg Institute of Health, 1445 Strassen, Luxembourg; (M.I.); (J.F.P.Y.); (E.M.H.); (B.M.R.A.)
| | - Cédric Guignard
- Environmental Research & Innovation Department, Luxembourg Institute of Science and Technology, L-4422 Belvaux, Luxembourg; (E.C.); (C.G.)
| | - Yvan Larondelle
- Louvain Institute of Biomolecular Science and Technology, UCLouvain, 1348 Louvain-la-Neuve, Belgium;
| | - Torsten Bohn
- Department of Population Health, Luxembourg Institute of Health, 1445 Strassen, Luxembourg; (M.I.); (J.F.P.Y.); (E.M.H.); (B.M.R.A.)
- Correspondence: ; Tel.: +352-621-216-637
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Marques MC, Hacke A, Neto CAC, Mariutti LRB. Impact of phenolic compounds in the digestion and absorption of carotenoids. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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30
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Arfaoui L. Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability. Molecules 2021; 26:molecules26102959. [PMID: 34065743 PMCID: PMC8156030 DOI: 10.3390/molecules26102959] [Citation(s) in RCA: 90] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 12/12/2022] Open
Abstract
Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.
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Affiliation(s)
- Leila Arfaoui
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, P.O. Box 80324, Jeddah 21589, Saudi Arabia
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31
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The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09285-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Song Y, Ndolo V, Fu BX, Ames N, Katundu M, Beta T. Effect of processing on bioaccessibility of carotenoids from orange maize products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15038] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yuwei Song
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MBR3T 2N2Canada
| | - Victoria Ndolo
- Human Ecology Department Faculty of Science University of Malawi P.O. Box 280 Zomba Malawi
| | - Bin Xiao Fu
- Canadian Grain Commission, Grain Research Laboratory 1404‐303 Main Street Winnipeg MBR3C 3G8Canada
| | - Nancy Ames
- Richardson Centre for Functional Food and Nutraceuticals University of Manitoba Winnipeg MBR3T 6C5Canada
| | - Mangani Katundu
- Human Ecology Department Faculty of Science University of Malawi P.O. Box 280 Zomba Malawi
| | - Trust Beta
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MBR3T 2N2Canada
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Zieliński H, Wiczkowski W, Honke J, Piskuła MK. In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria. Antioxidants (Basel) 2021; 10:antiox10040571. [PMID: 33917795 PMCID: PMC8068175 DOI: 10.3390/antiox10040571] [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: 03/17/2021] [Revised: 04/06/2021] [Accepted: 04/06/2021] [Indexed: 01/14/2023] Open
Abstract
The expanded bioaccessibility of rutin (Ru) and quercetin (Q) from buckwheat biscuits (BBs) formulated from liquid-state fermented flours by selected lactic acid bacteria (LAB) were determined after gastrointestinal digestion. Fermentation of buckwheat flours caused a LAB-dependent variation in Ru and Q content. BBs baked at 220 °C for 30 min showed lower content of Ru and Q, and no correlation was found between the content of these compounds in fermented flours and BBs. The expanded bioaccessibility of Ru from BBs was low when its content in the soluble and insoluble fractions remaining after digestion in vitro was taken into account. Contrary results were found for Q bioaccessibility which had an index greater than 1, indicating the high Q bioaccessibility from BBs. Since very low Q content was noted in the insoluble fraction remaining after BBs digestion, the high Q bioaccessibility was determined to be due to its concentration in the soluble fraction.
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Ibrahim A, Daood H, Friedrich L, Hitka G, Helyes L. Monitoring, by high‐performance liquid chromatography, near‐infrared spectroscopy, and color measurement, of phytonutrients in tomato juice subjected to thermal processing and high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15370] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Ayman Ibrahim
- Agricultural Engineering Research Institute (AEnRI) Agricultural Research Center (ARC) Giza Egypt
| | - Hussein Daood
- Department of Horticulture Szent István University Gödöllő Hungary
| | - László Friedrich
- Department of Refrigeration and Livestock Products Technology Faculty of Food Science Szent István University Budapest Hungary
| | - Géza Hitka
- Department of Postharvest Science and Sensory Evaluation Faculty of Food Science Szent István University Budapest Hungary
| | - Lajos Helyes
- Department of Horticulture Szent István University Gödöllő Hungary
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36
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Murador DC, De Souza Mesquita LM, Neves BV, Braga AR, Martins PL, Zepka LQ, De Rosso VV. Bioaccessibility and cellular uptake by Caco-2 cells of carotenoids and chlorophylls from orange peels: A comparison between conventional and ionic liquid mediated extractions. Food Chem 2021; 339:127818. [DOI: 10.1016/j.foodchem.2020.127818] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 07/24/2020] [Accepted: 08/09/2020] [Indexed: 12/20/2022]
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Galanakis CM. Functionality of Food Components and Emerging Technologies. Foods 2021; 10:128. [PMID: 33435589 PMCID: PMC7826514 DOI: 10.3390/foods10010128] [Citation(s) in RCA: 129] [Impact Index Per Article: 43.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 12/31/2020] [Accepted: 01/06/2021] [Indexed: 01/08/2023] Open
Abstract
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, P.C. 73131 Chania, Greece;
- Food Waste Recovery Group, ISEKI Food Association, P.C. 1190 Vienna, Austria
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38
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Torres-Palazzolo CA, Ramírez DA, Beretta VH, Camargo AB. Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110301] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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39
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Zhou HB, Huang XY, Bi Z, Hu YH, Wang FQ, Wang XX, Wang YZ, Lu ZQ. Vitamin A with L-ascorbic acid sodium salt improves the growth performance, immune function and antioxidant capacity of weaned pigs. Animal 2020; 15:100133. [PMID: 33573953 DOI: 10.1016/j.animal.2020.100133] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 10/30/2020] [Accepted: 11/09/2020] [Indexed: 12/21/2022] Open
Abstract
Vitamin A is easily degraded by environmental factors. Therefore, it is very important to add antioxidants during Vitamin A production. In the past, ethoxyquin (EQ) was widely used, but recent studies have found that it has potential toxicity. Therefore, in this study, we evaluated the antioxidant activities of 4 antioxidants in vitro: EQ, butylated hydroxytoluene, α-tocopherol and L-ascorbic acid sodium salt (Vitamin C sodium). In vitro experiments showed that Vitamin C sodium had better antioxidant capacity. Then, we explored the effects of different antioxidant types of Vitamin A on the growth performance, immune function and antioxidant capacity of weaned pigs. In total, 288 weaned piglets with an initial mean BW of 8.34 ± 0.02 kg at 30 days old were randomly divided into three groups with four replicates and 24 piglets per replicate for 35 days of feeding. The experimental diets were as follows: i) basal diet without external Vitamin A (NC); ii) basal diet supplemented with 12000 IU/kg EQ Vitamin A and iii) basal diet supplemented with 12000 IU/kg Vitamin C sodium Vitamin A. On day 36, two pigs from each replicate were selected to collect serum samples. The in vivo results showed that pigs in the EQ Vitamin A and Vitamin C sodium Vitamin A groups had significantly higher final weight and average daily gain (P < 0.05). During the trial, the levels of IgG and glutathione peroxidase in the EQ Vitamin A and Vitamin C sodium Vitamin A groups were significantly higher than those in the NC group (P < 0.05), and the malondialdehyde content was significantly lower (P < 0.05). On the 36th day, the levels of IgA and total antioxidant capacity in the Vitamin C sodium Vitamin A group were significantly higher than those in the EQ Vitamin A and NC (P < 0.05) groups. Thus, Vitamin C sodium Vitamin A can significantly improve the growth performance, antioxidant capacity and immune function of weaned pigs. Meanwhile, Vitamin C sodium may replace EQ as an antioxidant additive for Vitamin A.
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Affiliation(s)
- H B Zhou
- Dalian Chengsan Husbandry Co., Ltd, Dalian 116308, China
| | - X Y Huang
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, National Development and Reform Commission; Key Laboratory of Molecular Animal Nutrition, Ministry of Education; Key Laboratory of Animal Nutrition and Feed Science (Eastern China), Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Z Bi
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, National Development and Reform Commission; Key Laboratory of Molecular Animal Nutrition, Ministry of Education; Key Laboratory of Animal Nutrition and Feed Science (Eastern China), Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Y H Hu
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, National Development and Reform Commission; Key Laboratory of Molecular Animal Nutrition, Ministry of Education; Key Laboratory of Animal Nutrition and Feed Science (Eastern China), Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - F Q Wang
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, National Development and Reform Commission; Key Laboratory of Molecular Animal Nutrition, Ministry of Education; Key Laboratory of Animal Nutrition and Feed Science (Eastern China), Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - X X Wang
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, National Development and Reform Commission; Key Laboratory of Molecular Animal Nutrition, Ministry of Education; Key Laboratory of Animal Nutrition and Feed Science (Eastern China), Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Y Z Wang
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, National Development and Reform Commission; Key Laboratory of Molecular Animal Nutrition, Ministry of Education; Key Laboratory of Animal Nutrition and Feed Science (Eastern China), Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Z Q Lu
- National Engineering Laboratory for Feed Safety and Pollution Prevention and Controlling, National Development and Reform Commission; Key Laboratory of Molecular Animal Nutrition, Ministry of Education; Key Laboratory of Animal Nutrition and Feed Science (Eastern China), Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China..
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Ningtyas DW, Hati S, Prakash S. Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion. Food Chem 2020; 343:128553. [PMID: 33176956 DOI: 10.1016/j.foodchem.2020.128553] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/28/2020] [Accepted: 10/31/2020] [Indexed: 01/14/2023]
Abstract
This study investigated the bioconversion and bioaccessibility of soy isoflavones produced in sogurt fermented with S. thermophilus and L. bulgaricus during in vitro digestion. The highest survivability of S. thermophilus (6.49 log cfu/mL) and L. bulgaricus (6.48 log cfu/mL) was in oral phase. In gastric phase, the total aglycones of sogurt (26.73 g/L) increased up to 20 times than control (1.21 g/L), with a significant increase in daidzein (17.05 g/L) and genistein (9.68 g/L). Addition of 8U of β-glucosidase into soymilk significantly increased the conversion of isoflavone in ENTII (daidzein: 0.46 g/L; genistein: 0.18 g/L) than in ENTI (daidzein: 0.33 g/L; genistein: 0.20 g/L). The particle size analysis and confocal micrographs of digesta also suggest the size of fat and protein in gastric phase to be smaller than in intestinal phase. The results indicate the prospective to develop soy-based fermented products capable of releasing high isoflavone in the digestive system.
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Affiliation(s)
- Dian Widya Ningtyas
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang 65145, Indonesia; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland 4072, Australia
| | - Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science, Anand Agricultural University, Anand 388110, Gujarat, India
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland 4072, Australia.
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41
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Luo Y, Liu Y, Guo H, Fu H. Evaluation of the bioaccessibility of carotenoid esters from Lycium barbarum L. in nano-emulsions: A kinetic approach. Food Res Int 2020; 136:109611. [DOI: 10.1016/j.foodres.2020.109611] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 07/19/2020] [Accepted: 07/30/2020] [Indexed: 10/23/2022]
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Rehman A, Jafari SM, Aadil RM, Assadpour E, Randhawa MA, Mahmood S. Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.001] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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43
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Rodríguez-Rodríguez E, Beltrán-de-Miguel B, Samaniego-Aguilar KX, Sánchez-Prieto M, Estévez-Santiago R, Olmedilla-Alonso B. Extraction and Analysis by HPLC-DAD of Carotenoids in Human Faeces from Spanish Adults. Antioxidants (Basel) 2020; 9:E484. [PMID: 32503206 PMCID: PMC7346146 DOI: 10.3390/antiox9060484] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/29/2020] [Accepted: 06/01/2020] [Indexed: 12/14/2022] Open
Abstract
Carotenoids are bioactive compounds with widely accepted health benefits. Their quantification in human faeces can be a useful non-invasive approach to assess their bioavailability. Identification and quantification of major dietary carotenoids in human faeces was the aim of the present study. Faeces and dietary intake were obtained from 101 healthy adults (45-65 years). Carotenoid concentrations were determined by HPLC in faeces and by 3-day food records in dietary intake. Carotenoids quantified in faeces (µg/g dry weight, median) were: β-carotene (39.5), lycopene (20), lutein (17.5), phytoene (11.4), zeaxanthin (6.3), β-cryptoxanthin (4.5), phytofluene (2.9). α-carotene (5.3) and violaxanthin were found 75.5% and 7.1% of the faeces. The carotenoids found in the highest concentrations corresponded to the ones consumed in the greatest amounts (µg/d): lycopene (13,146), phytoene (2697), β-carotene (1812), lutein+zeaxanthin (1148). Carotenoid concentration in faeces and in dietary intake showed correlation for the total non-provitamin A carotenoids (r = 0.302; p = 0.003), phytoene (r = 0.339; p = 0.001), phytofluene (r = 0.279; p = 0.005), lycopene (0.223; p = 0.027), lutein+zeaxanthin (r = 0.291; p = 0.04) and β-cryptoxanthin (r = 0.323; p = 0.001). A high proportion of dietary carotenoids, especially those with provitamin A activity and some of their isomers, reach the large intestine, suggesting a low bioavailability of their intact forms.
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Affiliation(s)
- Elena Rodríguez-Rodríguez
- Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain; (E.R.-R.); (B.B.-d.-M.)
| | - Beatriz Beltrán-de-Miguel
- Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain; (E.R.-R.); (B.B.-d.-M.)
| | - Kerly X. Samaniego-Aguilar
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (K.X.S.-A.); (M.S.-P.); (R.E.-S.)
| | - Milagros Sánchez-Prieto
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (K.X.S.-A.); (M.S.-P.); (R.E.-S.)
| | - Rocío Estévez-Santiago
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (K.X.S.-A.); (M.S.-P.); (R.E.-S.)
- Facultad de Ciencias Experimentales, Universidad Francisco de Vitoria, 28223 Pozuelo de Alarcón (Madrid), Spain
| | - Begoña Olmedilla-Alonso
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (K.X.S.-A.); (M.S.-P.); (R.E.-S.)
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Neagu C, Mihalcea L, Enachi E, Barbu V, Borda D, Bahrim GE, Stănciuc N. Cross-Linked Microencapsulation of CO 2 Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability. Molecules 2020; 25:molecules25102442. [PMID: 32456245 PMCID: PMC7288087 DOI: 10.3390/molecules25102442] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 05/21/2020] [Accepted: 05/22/2020] [Indexed: 11/16/2022] Open
Abstract
Oleoresin supercritical extracts from sea buckthorn were microencapsulated in whey proteins isolate and casein, in two states: native (N) and cross-linked mediated by transglutaminase (TG). The encapsulation efficiency showed values higher than 92% for total carotenoids and lycopene. Phytochemicals content was 352.90 ± 1.02 mg/g dry weight (DW) for total carotenoids in TG and 302.98 ± 2.30 mg/g DW in N, with antioxidant activity of 703.13 ± 23.60 mMol Trolox/g DW and 608.74 ± 7.12 mMol Trolox/g DW, respectively. Both powders had an inhibitory effect on α-glucosidase, of about 40% for N and 35% for TG. The presence of spherosomes was highlighted, with sizes ranging between 15.23-73.41 µm and an agglutination tendency in N, and lower sizes, up to 35 µm in TG. The in vitro digestibility revealed a prolonged release in an intestinal environment, up to 65% for TG. Moisture sorption isotherms were studied at 20 °C and the shape of curves corresponds to sigmoidal type II model. The presence of cross-linked mediated aggregates in TG powders improved stability and flowability. Our results can be used as evidence that cross-linked aggregates mediated by transglutaminase applied for microencapsulation of oleoresins have the potential to become new delivery systems, for carotenoids and lycopene, being valuable in terms of their attractive color and biological and bioaccessibility properties.
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de Oliveira CL, Brychkova G, Esteves-Ferreira AA, McKeown P, de Souza Gomes M, Maluf WR, Gomes LAA, Spillane C. Thermal disruption of the food matrix of biofortified lettuce varieties modifies absorption of carotenoids by Caco-2 cells. Food Chem 2020; 308:125443. [PMID: 31654979 DOI: 10.1016/j.foodchem.2019.125443] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 08/23/2019] [Accepted: 08/28/2019] [Indexed: 01/28/2023]
Abstract
Amongst green leafy vegetables, new varieties of lettuce enriched in lutein and β-carotene are being developed to provide increased supply of dietary carotenoids. We investigated the effect of lettuce genotypes (varieties) and thermal treatments on lutein and β-carotene bioaccessibility to the micellar fraction (and also carotenoid bioavailability) using a human Caco-2 cell model system. Carotenoid absorption by mammalian cells is not correlated with initial carotenoid concentration in fresh lettuce leaves. While thermal treatment of lettuce leaves increases carotenoid availability, resulting in higher lutein and β-carotene absorption, disruption of the food matrix by prior cooking results in reduced carotenoid levels and transfer to the micellar fraction. Unless the food matrix is disrupted through breeding or post-harvest treatments, absorption of carotenoids from biofortified lettuce remains similar to lettuce cultivars with low carotenoid levels. Genetic improvement programs for biofortified lettuce varieties need to focus on increasing the carotenoid bioavailability from the food matrix.
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Affiliation(s)
- Cleiton Lourenço de Oliveira
- Genetics & Biotechnology Lab, Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland; Universidade Federal de Lavras (UFLA), Departamento de Agricultura, Caixa Postal 3037 Lavras, Minas Gerais, Brazil
| | - Galina Brychkova
- Genetics & Biotechnology Lab, Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland.
| | - Alberto Abrantes Esteves-Ferreira
- Plant Systems Biology Lab, Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland.
| | - Peter McKeown
- Genetics & Biotechnology Lab, Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland.
| | - Matheus de Souza Gomes
- Laboratory of Bioinformatics and Molecular Analysis, Institute of Genetics and Biochemistry, Federal University of Uberlandia, Campus Patos de Minas, Av. Getúlio Vargas, 230, 38700-103 Patos de Minas, Minas Gerais, Brazil.
| | - Wilson Roberto Maluf
- Universidade Federal de Lavras (UFLA), Departamento de Agricultura, Caixa Postal 3037 Lavras, Minas Gerais, Brazil.
| | - Luiz Antonio Augusto Gomes
- Universidade Federal de Lavras (UFLA), Departamento de Agricultura, Caixa Postal 3037 Lavras, Minas Gerais, Brazil.
| | - Charles Spillane
- Genetics & Biotechnology Lab, Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland.
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46
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Bernaerts TM, Verstreken H, Dejonghe C, Gheysen L, Foubert I, Grauwet T, Van Loey AM. Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103770] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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47
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Quan W, Tao Y, Qie X, Zeng M, Qin F, Chen J, He Z. Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103633] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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48
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Janarny G, Gunathilake K. Changes in rice bran bioactives, their bioactivity, bioaccessibility and bioavailability with solid-state fermentation by Rhizopus oryzae. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101510] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Wattanakul J, Sahaka M, Amara S, Mansor S, Gontero B, Carrière F, Gray D. In vitro digestion of galactolipids from chloroplast-rich fraction (CRF) of postharvest, pea vine field residue (haulm) and spinach leaves. Food Funct 2019; 10:7806-7817. [PMID: 31793593 DOI: 10.1039/c9fo01867k] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
The removal of intact chloroplasts from their cell wall confinement offers a novel way to obtain lipophilic nutrients from green biomass, especially carotenoids and galactolipids. These latter are the main membrane lipids in plants and they represent a major source of the essential α-linolenic acid (18:3; ALA). Nevertheless, knowledge on their digestion is still limited. We have developed a physical method of recovering a chloroplast-rich fraction (CRF) from green biomass and tested its digestibility in vitro under simulated gastrointestinal conditions. Using a two-step static model, CRF from both spinach leaves and postharvest, pea vine field residue (haulm) were first exposed to enzymes from rabbit gastric extracts and then either to pancreatic enzymes from human pancreatic juice (HPJ) or to porcine pancreatic extracts (PPE). The lipolysis of monogalactosyldiacylglycerol (MGDG) and digalactosyl diacylglycerol (DGDG) was monitored by thin layer chromatography and gas chromatography of fatty acid methyl esters. For both CRF preparations, MGDG and DGDG were converted to monogalactosylmonoacylglycerol (MGMG) and digalactosylmonoacylglycerol (DGMG), respectively, during the intestinal phase and ALA was the main fatty acid released. Galactolipids were more effectively hydrolysed by HPJ than by PPE, and PPE showed a higher activity on MGDG than on DGDG. These findings may be explained by the higher levels of galactolipase activity in HPJ compared to PPE, which mainly results from pancreatic lipase-related protein 2. Thus, we showed that CRF galactolipids are well digested by pancreatic enzymes and represent an interesting vehicle for ALA supplementation in human diet.
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Affiliation(s)
- Jutarat Wattanakul
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
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50
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Loizzo MR, Tundis R. Plant Antioxidant for Application in Food and Nutraceutical Industries. Antioxidants (Basel) 2019; 8:antiox8100453. [PMID: 31590399 PMCID: PMC6826388 DOI: 10.3390/antiox8100453] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Accepted: 09/29/2019] [Indexed: 12/20/2022] Open
Affiliation(s)
- Monica Rosa Loizzo
- Department of Pharmacy, Health Science and Nutrition, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy.
| | - Rosa Tundis
- Department of Pharmacy, Health Science and Nutrition, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy.
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