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Lee S, Jo K, Jeong SKC, Jeon H, Choi YS, Jung S. Recent strategies for improving the quality of meat products. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:895-911. [PMID: 37969348 PMCID: PMC10640940 DOI: 10.5187/jast.2023.e94] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/05/2023] [Accepted: 09/05/2023] [Indexed: 11/17/2023]
Abstract
Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Seul-Ki-Chan Jeong
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Hayeon Jeon
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
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Cofrades S, Garcimartín A, Pérez-Mateos M, Saiz A, Redondo-Castillejo R, Bocanegra A, Benedí J, Dolores Álvarez M. Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion. Food Res Int 2023; 170:112833. [PMID: 37316037 DOI: 10.1016/j.foodres.2023.112833] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/16/2023]
Abstract
During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and slow process, so technological strategies offer new possibilities for the development of functional foods. The present work is focused on studying the impact of using a food-grade non-ionic hydrocolloid (methylcellulose; MC) and/or the inclusion of silicon (Si) as a bioactive compound in pork lard emulsions stabilized with soy protein concentrate (SPC), on the structure, rheology, lipid digestibility and Si bioaccesibility during in vitro gastrointestinal digestion (GID). Four emulsions (SPC, SPC/Si, SPC/MC and SPC/MC/Si) were prepared with a final biopolymer (SPC and/or MC) concentration of 4% and 0.24% Si. The results showed a lower degree of lipid digestion in SPC/MC compared with SPC, specifically at the end of the intestinal phase. Moreover, Si partially reduced fat digestion only when incorporated into the SPC-stabilized emulsion, while this effect was lost in SPC/MC/Si. This was probably due to its retention inside the matrix emulsion, which resulted in lower bioaccesibility than in SPC/Si. Additionally, the correlation between the flow behavior index (n) and the lipid absorbable fraction was significant, suggesting that n can be a predictive marker of the extent of lipolysis. Concretely, our results revealed that SPC/Si and SPC/MC can be used as pork fat digestion reducers and thus, they can replace pork lard in the reformulation of animal products with potential health benefits.
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Miriam Pérez-Mateos
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
| | - Rocío Redondo-Castillejo
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Aránzazu Bocanegra
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
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Lee SY, Lee DY, Kang HJ, Yun SH, Mariano EJ, Lee J, Kim JH, Hur SJ. Analysis of changes in antibiotic resistance in the human body using an in vitro digestion model incorporating human gut microbiota. Heliyon 2023; 9:e16128. [PMID: 37251864 PMCID: PMC10209409 DOI: 10.1016/j.heliyon.2023.e16128] [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: 12/23/2022] [Revised: 04/12/2023] [Accepted: 05/06/2023] [Indexed: 05/31/2023] Open
Abstract
Residual antibiotics may affect human health by increasing challenges related to infection treatment due to antibiotic resistance development. Hence, determining whether residual antibiotics in the body can lead to antibiotic resistance is important. We developed a model to predict possible antibiotic resistance caused by residual antibiotics by simulating human digestion in vitro. Increased antibiotic resistance was found to be dependent on the digestion process. Ethical prediction of antibiotic resistance using fewer animals and no humans was possible by simulating the internal environment. Thus, preliminary studies to monitor antibiotic resistance that can affect human health may be safely conducted using this model.
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Affiliation(s)
- Seung Yun Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju, 52725, South Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, 52725, South Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, South Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, South Korea
| | - Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, South Korea
| | - Ermie Jr. Mariano
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, South Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, South Korea
| | - Jong Hyuk Kim
- Department of Animal Science, Chungbuk National University, Cheongju, 28644, South Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, South Korea
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Liu H, Huang R, Zhao X, Yang S, He F, Qin W, Huang J, Yu G, Feng Y, Li J, Liao C. Ca2+/pH-triggered gelation of Pickering emulsion in vitro digestion: Visualization and sustained-release performance. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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5
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Interactive effects of dietary cholesterol and phospholipids on growth and metabolism of juvenile swimming crab, Portunus trituberculatus. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Effect of age-related in vitro human digestion with gut microbiota on antioxidative activity and stability of vitamins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113243] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Lee SY, Lee DY, Kang JH, Jeong JW, Kim JH, Kim HW, Oh DH, Kim JM, Rhim SJ, Kim GD, Kim HS, Jang YD, Park Y, Hur SJ. Alternative experimental approaches to reduce animal use in biomedical studies. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Chen L, Zhao H, Zi Y, Zhang Y. Fabrication, characterization, and in vitro digestion of bamboo leaf extract loaded liposomes. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100238] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Li J, Wang C, Chang C, Jiao H, Su Y, Gu L, Yang Y, Yu H. Changes in stability and in vitro digestion of egg-protein stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5591-5598. [PMID: 33709411 DOI: 10.1002/jsfa.11210] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 02/03/2021] [Accepted: 03/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Egg proteins are effective emulsifiers and gelators in food systems. However, the physicochemical stability and control release properties of egg-protein stabilized emulsions and gels need to be further improved. The potential of sodium tripolyphosphate (St) to improve the functionality of egg proteins was evaluated. RESULTS The emulsions with St had smaller particle sizes and higher zeta potential, leading to better physical stability. Furthermore, the oxidation stability increased with increasing St contents, possibly due to its metal chelating capacity and the improved emulsifying activity of whole-egg dispersions. Phosphate had a positive impact on the chemical stability of β-carotene in whole-egg liquids and gels, decreasing the degradation during thermal treatment. The gel made with St was firm and broke down slowly, leading to a low rate of digestion and β-carotene release in simulated gastric fluid. CONCLUSION This study shows that St is useful to improve the egg proteins stabilized emulsions and gels, which is applicable in the development of emulsion-based food grade gel products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chenying Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Han Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Haitao Yu
- School of Engineering, College of Science, Engineering and Health, RMIT University, Melbourne, Australia
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10
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Lee SY, Lee DY, Kang HJ, Kang JH, Jang HW, Kim BK, Hur SJ. Analysis of in vitro digestion using human gut microbiota in adult and elderly individuals. Food Chem 2021; 362:130228. [PMID: 34198129 DOI: 10.1016/j.foodchem.2021.130228] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 04/19/2021] [Accepted: 05/25/2021] [Indexed: 11/29/2022]
Abstract
In vitro human digestion models are widely used to determine the digestibility of bioactive substances and to perform drug delivery analyses. To develop the most accurate in vitro human digestion model reported to date, we simulated all digestion conditions, including pH and digestion time, with changes in the amount of digestive enzymes, motility, and proportion of human gut microbiota in adult and elderly individuals. Using this newly developed model, the digestibility of vitamin E emulsified by lard was found to be significantly different between adults and the elderly. Therefore, this model can accurately simulate oral, gastric, and intestinal (with gut microbiota effects) digestion of bioactive substances and can aid in analyzing drug delivery in adults and elderly individuals.
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Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Ji Hyeop Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Hae Won Jang
- Department of Food Science & Biotechnology, Sungshin Women's University, Seoul 01133, Republic of Korea
| | - Bum Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
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11
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Ma JJ, Huang XN, Yin SW, Yu YG, Yang XQ. Bioavailability of quercetin in zein-based colloidal particles-stabilized Pickering emulsions investigated by the in vitro digestion coupled with Caco-2 cell monolayer model. Food Chem 2021; 360:130152. [PMID: 34034052 DOI: 10.1016/j.foodchem.2021.130152] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 04/17/2021] [Accepted: 05/15/2021] [Indexed: 10/21/2022]
Abstract
Protein-based Pickering emulsions have received considerable attention as nutraceutical vehicles. However, the oral bioavailability of nutraceuticals encapsulated in Pickering emulsions was not well established. In this work, a simulated gastrointestinal tract/Caco-2 cell culture model was applied to investigate the oral bioavailability of quercetin encapsulated in zein-based Pickering emulsions with quercetin in zein particles as the control. Pickering emulsions with shell (ZCP-QE) and core quercetin (ZCPE-Q) were constructed, and quercetin bioaccessibility, cell uptake and secretion, and the overall bioavailability were evaluated and compared. The overall oral bioavailability of quercetin was increased from 2.71% (bulk oil) to 38.18% (ZCPs-Q) and 18.97% (ZCPE-Q), particularly reached 41.22% for ZCP-QE. This work took new insights into the contributions of bioaccessibility and absorption (cell uptake plus secretion) to the overall oral bioavailability of quercetin. A schematic representation is proposed to relate the types of colloidal nanostructures in the digesta to the uptake, cell absorption, and overall oral bioavailability of quercetin. This study provided an attractive basis for identifying effective strategies to improve the oral bioavailability of hydrophobic nutraceuticals.
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Affiliation(s)
- Juan-Juan Ma
- Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Xiao-Nan Huang
- Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Shou-Wei Yin
- Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China; Sino-Singapore International Joint Research Institute, Guangzhou 510640, PR China.
| | - Yi-Gang Yu
- Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
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12
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Thøgersen R, Bertram HC. Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract – A review of current knowledge and evidence of health prospects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Chen LC, Kong YP, Zheng Y, Zhang SY, Zhang LY, Wang JY. Preparation of coix seed oil bioactive delivery systems based on homologous polysaccharides and proteins. Int J Biol Macromol 2020; 151:376-383. [PMID: 32084467 DOI: 10.1016/j.ijbiomac.2020.02.171] [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: 01/20/2020] [Revised: 02/13/2020] [Accepted: 02/15/2020] [Indexed: 10/25/2022]
Abstract
Natural products belonging to a class of generally-recognized-as-safe biomaterials have exceptional biocompatibility and biodegradability and can be used as delivery vehicles for a variety of functional foods. Adlay (Coix lacryma-jobi), is a nutritious food, rich in various bioactive ingredients. Coix seed oil extract (CSO) is also bioactive but it is sensitive to oxidation. In this study, a bioactive delivery system based on homologous polysaccharides and proteins was developed to deliver coix seed oil. The results show that the CSO nanoparticles have high encapsulation efficiency, narrow particle size distribution, and good stability. Moreover, the fusion of the nanoparticles with the membrane enabled the transport of CSO through the Caco-2 cell monolayer and improved the intestinal permeability. These findings could provide useful information for designing homologous polysaccharide and protein-based delivery systems to increase the bioavailability of lipophilic nutraceuticals in the food industry.
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Affiliation(s)
- Li-Chun Chen
- College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
| | - Yi-Ping Kong
- College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yu Zheng
- College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Shi-Yu Zhang
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Agricultural Products, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Lin-Yu Zhang
- College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Jia-Ying Wang
- College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
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The Effect of a Low Glycemic Index Pulse-Based Diet on Insulin Sensitivity, Insulin Resistance, Bone Resorption and Cardiovascular Risk Factors during Bed Rest. Nutrients 2019; 11:nu11092012. [PMID: 31461862 PMCID: PMC6770095 DOI: 10.3390/nu11092012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/19/2019] [Accepted: 08/20/2019] [Indexed: 12/16/2022] Open
Abstract
We determined the effects of a low glycemic-index pulse-based diet (i.e., containing lentils, chick peas, beans, and split peas) compared to a typical hospital diet on insulin sensitivity assessed by the Matsuda index from the insulin and glucose response to a two-hour oral glucose tolerance test, insulin resistance assessed by the homeostatic model assessment of insulin resistance (HOMA-IR), bone resorption assessed by 24 h excretion of urinary n-telopeptides(Ntx) and cardiovascular risk factors (blood lipids, blood pressure, arterial stiffness and heart rate variability) during bed rest. Using a randomized, counter-balanced cross-over design with one-month washout, six healthy individuals (30 ± 12 years) consumed the diets during four days of bed rest. The Matsuda index, HOMA-IR, urinary Ntx and cardiovascular risk factors were determined at baseline and after the last day of bed rest. Compared to the typical hospital diet, the pulse-based diet improved the Matsuda index (indicating increased insulin sensitivity; baseline to post-bed rest: 6.54 ± 1.94 to 6.39 ± 2.71 hospital diet vs. 7.14 ± 2.36 to 8.75 ± 3.13 pulse-based diet; p = 0.017), decreased HOMA-IR (1.38 ± 0.54 to 1.37 ± 0.50 hospital diet vs. 1.48 ± 0.54 to 0.88 ± 0.37 pulse-based diet; p = 0.022), and attenuated the increase in Ntx (+89 ± 75% hospital diet vs. +33 ± 20% pulse-based diet; p = 0.035). No differences for changes in cardiovascular risk factors were found between the two diet conditions, with the exception of decreased diastolic blood pressure during day three of bed rest in the pulse-based versus hospital diet (61 ± 9 vs. 66 ± 7 mmHg; p = 0.03). A pulse-based diet was superior to a hospital diet for maintaining insulin sensitivity, preventing insulin resistance, attenuating bone resorption and decreasing diastolic blood pressure during four days of bed rest.
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Thøgersen R, Gray N, Kuhnle G, Van Hecke T, De Smet S, Young JF, Sundekilde UK, Hansen AK, Bertram HC. Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats. Food Chem 2019; 302:125339. [PMID: 31419771 DOI: 10.1016/j.foodchem.2019.125339] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 08/02/2019] [Accepted: 08/07/2019] [Indexed: 12/23/2022]
Abstract
Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin fortification of a pork sausage on these parameters. For four weeks, healthy Sprague-Dawley rats (n = 30) were fed one of three diets: inulin-fortified pork sausage, control pork sausage or a standard chow diet. Fecal content of apparent total N-nitroso compounds (ATNC), nitrosothiols and nitrosyl iron compounds (FeNO) were analyzed in addition to liver metabolism and oxidation products formed in liver, plasma and diets. Intriguingly, inulin fortification reduced fecal ATNC (p = 0.03) and FeNO (p = 0.04) concentrations. The study revealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds formed endogenously after consumption.
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Affiliation(s)
| | - Nicola Gray
- Department of Food & Nutritional Sciences, University of Reading, United Kingdom
| | - Gunter Kuhnle
- Department of Food & Nutritional Sciences, University of Reading, United Kingdom
| | - Thomas Van Hecke
- Department of Animal Sciences and Aquatic Ecology, Ghent University, Belgium
| | - Stefaan De Smet
- Department of Animal Sciences and Aquatic Ecology, Ghent University, Belgium
| | | | | | - Axel Kornerup Hansen
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark
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Attanzio A, Diana P, Barraja P, Carbone A, Spanò V, Parrino B, Cascioferro SM, Allegra M, Cirrincione G, Tesoriere L, Montalbano A. Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus-indica cladodes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4242-4247. [PMID: 30801716 DOI: 10.1002/jsfa.9655] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 01/31/2019] [Accepted: 02/20/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The stems of Opuntia ficus-indica, known as cladodes, are a rich source of soluble fibers, which makes them an important candidate for the production of functional foods. Tagliatelle of durum wheat fortified with Opuntia cladode extract (OCE) at different levels of addition (10-30%, v/w) was prepared on a laboratory scale and quality characteristics and sensory acceptability were assessed. RESULTS The main quality parameters (optimal cooking time, swelling index, cooking loss, dry matter) and sensory analysis on a nine-point hedonic scale were comparable with those of the control pasta sample (no added OCE) when durum wheat was supplemented with OCE at up to 20% (v/w). An in vitro human simulated gastrointestinal digestion in the presence of cholesterol or its main dietary oxidized derivative, 7-ketocholesterol, showed that OCE-fortified pasta strongly reduced the bioaccessibility of both the sterols (the higher the incorporated OCE level, the higher the effect). Moreover the extent of starch digestion decreased with increasing levels of OCE. CONCLUSION The results of the present study indicate that OCE-fortified pasta comprises a food with healthy properties, such as blood cholesterol- and glucose-lowering capabilities. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Alessandro Attanzio
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Patrizia Diana
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Paola Barraja
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Anna Carbone
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Virginia Spanò
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Barbara Parrino
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Stella M Cascioferro
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Mario Allegra
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Girolamo Cirrincione
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Luisa Tesoriere
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Alessandra Montalbano
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
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17
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Santiaguín-Padilla AJ, Peña-Ramos EA, Pérez-Gallardo A, Rascón-Chu A, González-Ávila M, González-Ríos H, González-Noriega JA, Islava-Lagarda T. In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin. J Food Sci 2019; 84:1331-1339. [PMID: 31132153 DOI: 10.1111/1750-3841.14626] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 03/29/2019] [Accepted: 04/02/2019] [Indexed: 11/29/2022]
Abstract
Animal fat plays a key role in the structure, quality, and acceptability of emulsified meat products. However, a high consumption of saturated fat has been related to several health problems. Fat encapsulation with a nondigestible carbohydrate, such as pectin, may offer a promising alternative to reduce fat intake from a meat product, by preventing its digestion and absorption. The objective of this study was to develop a meat sausage with pectin-encapsulated-fat (PEF) to decrease its lipid digestibility, without compromising its acceptability. Pork fat particles encapsulation by emulsification with a 4% pectin solution, and also stability during meat processing and cooking, was confirmed by confocal microscopy. No changes (P > 0.05) compared to Control (C) were found on thermal stability and composition of sausages formulated with direct addition of pectin (T1) and with incorporation of PEF (T2). However, in comparison with C, pH, color, and texture of T1 and T2 samples were affected (P < 0.05). Nevertheless, these changes had no influence (P > 0.05) on sensory acceptability of treated samples, and actually improved (P < 0.05) their texture acceptance. In vitro digestive degradation of triacylglycerols was decreased (P < 0.05) by 20% on T2 samples compared to control and it was superior (P < 0.05) to T1 (8%). Confocal images confirmed lipid digestibility reduction of T2 samples. Incorporation of PEF in a meat sausage offers a better protection against the hydrolytic action of lipases over triaclyglycerides, than a direct addition of pectin, without affecting its sensory acceptability. Therefore, it can be a potential strategy to reduce fat intake from meat products. PRACTICAL APPLICATION: Reduction or replacement strategies tested to modify or decrease fat content in meat products usually leads to nondesirable sensory attributes. However, decreasing lipid digestibility by encapsulating animal fat with nondigestible pectin offers a new approach to reduce fat intake from full-animal-fat meat products, without affecting their sensory acceptability.
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Affiliation(s)
- Aarón Jonary Santiaguín-Padilla
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Etna Aida Peña-Ramos
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Alfonso Pérez-Gallardo
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México.,Centro de Desarrollo Tecnológico de Sigma-Alimentos, S.A., Measurements and Texture Analysis Laboratory, Dr. Cantú 2777, Monterrey Nuevo León, México
| | - Agustin Rascón-Chu
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Marisela González-Ávila
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México.,Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Medical and Pharmaceutical Biotechnology Lab., Av. Normalistas 800, Guadalajara Jalisco, México
| | - Humberto González-Ríos
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Julio A González-Noriega
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Thalia Islava-Lagarda
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
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18
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Maldonado-Pereira L, Schweiss M, Barnaba C, Medina-Meza IG. The role of cholesterol oxidation products in food toxicity. Food Chem Toxicol 2018; 118:908-939. [DOI: 10.1016/j.fct.2018.05.059] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 05/17/2018] [Accepted: 05/25/2018] [Indexed: 01/10/2023]
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19
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Han M, Clausen MP, Christensen M, Vossen E, Van Hecke T, Bertram HC. Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. Food Funct 2018; 9:4017-4027. [DOI: 10.1039/c8fo00835c] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.
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Affiliation(s)
- Minyi Han
- Jiangsu Collaborative Innovation Center of Meat Production and Processing
- Quality and Safety Control
- China
- College of Food Science and Technology
- Nanjing Agricultural University
| | - Mathias P. Clausen
- Department of Chemical Engineering
- Biotechnology and Environmental Technology
- University of Southern Denmark
- Odense M
- Denmark
| | - Morten Christensen
- Department of Chemical Engineering
- Biotechnology and Environmental Technology
- University of Southern Denmark
- Odense M
- Denmark
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Ghent 9000
- Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Ghent 9000
- Belgium
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20
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Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D. Berries extracts as natural antioxidants in meat products: A review. Food Res Int 2017; 106:1095-1104. [PMID: 29579903 DOI: 10.1016/j.foodres.2017.12.005] [Citation(s) in RCA: 218] [Impact Index Per Article: 31.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 12/02/2017] [Accepted: 12/02/2017] [Indexed: 01/21/2023]
Abstract
The aim was to evaluate antioxidants from berries as replacement food additives for inhibition of lipid and protein oxidation in meat and meat products, since meats are highly susceptible to oxidation. Oxidation can be delayed/retarded by synthetic antioxidants with phenolic structures (e.g. butylated hydroxytoluene). However, new natural alternatives are needed for synthetic antioxidants due to the controversy regarding their possible negative health effects and consumers' demand for more 'natural' food additives. Berries are a good source of phenolic compounds, especially anthocyanins, which can be used as the potential alternative. Reviewed berries included bearberry (Arctostaphylos sp.), blueberry (Vaccinium sp.), blackberry (Rubus sp.), blackcurrant (Ribes nigrum), cranberry (Vaccinium sp.), cloudberry (Rubus chamaemorus), strawberry (Fragaria ananassa), and grape berries (Vitis sp.). Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products. Their extracts have antioxidant polyphenols with health benefits that are useful for stabilizing meat products.
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Affiliation(s)
- José Manuel Lorenzo
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Mirian Pateiro
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Rubén Domínguez
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Daniel Franco
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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21
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Sieg H, Kästner C, Krause B, Meyer T, Burel A, Böhmert L, Lichtenstein D, Jungnickel H, Tentschert J, Laux P, Braeuning A, Estrela-Lopis I, Gauffre F, Fessard V, Meijer J, Luch A, Thünemann AF, Lampen A. Impact of an Artificial Digestion Procedure on Aluminum-Containing Nanomaterials. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:10726-10735. [PMID: 28903564 DOI: 10.1021/acs.langmuir.7b02729] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Aluminum has gathered toxicological attention based on relevant human exposure and its suspected hazardous potential. Nanoparticles from food supplements or food contact materials may reach the human gastrointestinal tract. Here, we monitored the physicochemical fate of aluminum-containing nanoparticles and aluminum ions when passaging an in vitro model of the human gastrointestinal tract. Small-angle X-ray scattering (SAXS), transmission electron microscopy (TEM), ion beam microscopy (IBM), secondary ion beam mass spectrometry (TOF-SIMS), and inductively coupled plasma mass spectrometry (ICP-MS) in the single-particle mode were employed to characterize two aluminum-containing nanomaterials with different particle core materials (Al0, γAl2O3) and soluble AlCl3. Particle size and shape remained unchanged in saliva, whereas strong agglomeration of both aluminum nanoparticle species was observed at low pH in gastric fluid together with an increased ion release. The levels of free aluminum ions decreased in intestinal fluid and the particles deagglomerated, thus liberating primary particles again. Dissolution of nanoparticles was limited and substantial changes of their shape and size were not detected. The amounts of particle-associated phosphorus, chlorine, potassium, and calcium increased in intestinal fluid, as compared to nanoparticles in standard dispersion. Interestingly, nanoparticles were found in the intestinal fluid after addition of ionic aluminum. We provide a comprehensive characterization of the fate of aluminum nanoparticles in simulated gastrointestinal fluids, demonstrating that orally ingested nanoparticles probably reach the intestinal epithelium. The balance between dissolution and de novo complex formation should be considered when evaluating nanotoxicological experiments.
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Affiliation(s)
- Holger Sieg
- German Federal Institute for Risk Assessment , Department of Food Safety, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Claudia Kästner
- Bundesanstalt für Materialforschung und -prüfung (BAM) , Unter den Eichen 87, 12205 Berlin, Germany
| | - Benjamin Krause
- German Federal Institute for Risk Assessment , Department of Chemical and Product Safety, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Thomas Meyer
- Institute of Medical Physics and Biophysics, Leipzig University , Härtelstrasse 16-18, 04275 Leipzig, Germany
| | - Agnès Burel
- Institut des Sciences Chimiques de Rennes, UMR-CNRS 6226, Université de Rennes, 35700 Rennes, France
| | - Linda Böhmert
- German Federal Institute for Risk Assessment , Department of Food Safety, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Dajana Lichtenstein
- German Federal Institute for Risk Assessment , Department of Food Safety, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Harald Jungnickel
- German Federal Institute for Risk Assessment , Department of Chemical and Product Safety, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Jutta Tentschert
- German Federal Institute for Risk Assessment , Department of Chemical and Product Safety, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Peter Laux
- German Federal Institute for Risk Assessment , Department of Chemical and Product Safety, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Albert Braeuning
- German Federal Institute for Risk Assessment , Department of Food Safety, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Irina Estrela-Lopis
- Institute of Medical Physics and Biophysics, Leipzig University , Härtelstrasse 16-18, 04275 Leipzig, Germany
| | - Fabienne Gauffre
- Institut des Sciences Chimiques de Rennes, UMR-CNRS 6226, Université de Rennes, 35700 Rennes, France
| | - Valérie Fessard
- Fougères Laboratory, Toxicology of contaminants unit, ANSES, French Agency for Food, Environmental and Occupational Health and Safety, 10B rue Claude Bourgelat, 35306 Cedex, Fougères, France
| | - Jan Meijer
- Felix Bloch Institute for Solid State Physics, Leipzig University , Linnéstraße 5, 04103 Leipzig, Germany
| | - Andreas Luch
- German Federal Institute for Risk Assessment , Department of Chemical and Product Safety, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Andreas F Thünemann
- Bundesanstalt für Materialforschung und -prüfung (BAM) , Unter den Eichen 87, 12205 Berlin, Germany
| | - Alfonso Lampen
- German Federal Institute for Risk Assessment , Department of Food Safety, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
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22
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Abstract
Consumption of dietary soluble fibers has been associated with health benefits such as reduced lipid levels, lower blood pressure, improved blood glucose control, weight loss, improved immune function, and reduced inflammation. Many of these health benefits relate to a reduced risk of developing cardiovascular disease. In this paper, we have reviewed recent studies on the hypocholesterolemic effects of dietary soluble fibers as well as fiber-rich foods. Findings include the following: (a) consumption of water-soluble, viscous-forming fibers can reduce total and low-density lipoprotein cholesterol levels by about 5-10 %; (b) minimal changes of high-density lipoprotein cholesterol or triglyceride levels were observed; (c) cholesterol-lowering properties of soluble fibers depend on their physical and chemical properties; and (d) medium to high molecular weight fibers are more effective in reducing lipid levels. Hypocholesterolemic benefits were also observed with some fiber-rich foods, such as whole oats, whole barley, legumes, peas, beans, flax seeds, apples, and citrus foods.
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Affiliation(s)
- Prasanth Surampudi
- Department of Internal Medicine, University of California, Davis, CA, USA
| | - Byambaa Enkhmaa
- Department of Internal Medicine, University of California, Davis, CA, USA
| | - Erdembileg Anuurad
- Department of Internal Medicine, University of California, Davis, CA, USA
| | - Lars Berglund
- Department of Internal Medicine, University of California, Davis, CA, USA. .,2UC Davis Medical Center, CTSC, 2921 Stockton Blvd, Suite 1400, Sacramento, CA, 95817, USA.
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23
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Paim RTT, Benjamin SR, Rondina D, Marques MMM, Viana DDA, Gonzaga MLDC, Vieira ÍGP, Mendes FNP, Rodrigues PAS, Guedes MIF. Antihypercholesterolemic Effects of Fruit Aqueous Extract of Copernicia prunifera (Miller) H. E. Moore in Mice Diet-Induced Hypercholesterolemia. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2017; 2017:6376173. [PMID: 29081820 PMCID: PMC5610856 DOI: 10.1155/2017/6376173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 03/31/2017] [Accepted: 05/03/2017] [Indexed: 02/06/2023]
Abstract
The present objective of the investigation is to evaluate the antihypercholesterolemic activity of the aqueous fruit pulp extract (APE) of Copernicia prunifera (Miller) H. E. Moore (Arecaceae family). Various chemical characterization methods like thin layer chromatography, Fourier transform infrared spectroscopy, 1H and 13C NMR, and molecular weight by gel permeation chromatography have been employed to characterize the extracted pectin. The present study demonstrated that hypercholesterolemic diet (HD) created hypercholesterolemia, caused significant increases in body weight, total cholesterol, and low-density lipoprotein, and caused decreases in high-density lipoprotein in serum compared with SD group. Two doses (APE 150 and 300 mg/Kg b.w./day) were administered to hyperlipidemic mice for 90 days. APE reversed body weight changes, changed serum lipids to normal values, and significantly inhibited the changes of lipid peroxidation and inflammation in the liver tissues. The renal parameters analyzed (urea and creatinine) altered by diet were reverted to normal values. Our results revealed that aqueous fruit pulp extracts of carnauba reduced hypercholesterolemia showing a potential preventive effect against cardiovascular diseases without side effects cause.
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Affiliation(s)
- Raquel Teixeira Terceiro Paim
- Northeast Biotechnology Network, Graduate Program of Biotechnology, State University of Ceará, Itaperi Campus, 60714-903 Fortaleza, CE, Brazil
| | - Stephen Rathinaraj Benjamin
- Laboratory of Biotechnology and Molecular Biology and Health Science Center, State University of Ceará, Itaperi Campus, 60714-903 Fortaleza, CE, Brazil
| | - Davide Rondina
- Faculty of Veterinary, State University of Ceará, Itaperi Campus, 60714-903 Fortaleza, CE, Brazil
| | | | - Daniel de Araújo Viana
- Laboratory of Veterinary Pathology, State University of Ceará, Itaperi Campus, 60740-000 Fortaleza, CE, Brazil
| | | | - Ícaro Gusmão Pinto Vieira
- Laboratory of Natural Products, State University of Ceará, Itaperi Campus, 60740-000 Fortaleza, CE, Brazil
| | - Francisca Noélia Pereira Mendes
- Laboratory of Biotechnology and Molecular Biology and Health Science Center, State University of Ceará, Itaperi Campus, 60714-903 Fortaleza, CE, Brazil
| | - Paula Alves Salmito Rodrigues
- Northeast Biotechnology Network, Graduate Program of Biotechnology, State University of Ceará, Itaperi Campus, 60714-903 Fortaleza, CE, Brazil
| | - Maria Izabel Florindo Guedes
- Northeast Biotechnology Network, Graduate Program of Biotechnology, State University of Ceará, Itaperi Campus, 60714-903 Fortaleza, CE, Brazil
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24
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Van Hecke T, Van Camp J, De Smet S. Oxidation During Digestion of Meat: Interactions with the Diet andHelicobacter pyloriGastritis, and Implications on Human Health. Compr Rev Food Sci Food Saf 2017; 16:214-233. [DOI: 10.1111/1541-4337.12248] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 11/29/2016] [Accepted: 11/30/2016] [Indexed: 12/23/2022]
Affiliation(s)
- Thomas Van Hecke
- the Laboratory for Animal Nutrition and Animal Product Quality; Ghent Univ.; Ghent Belgium
| | - John Van Camp
- the Unit of Food Chemistry and Human Nutrition; Ghent Univ.; Ghent Belgium
| | - Stefaan De Smet
- the Laboratory for Animal Nutrition and Animal Product Quality; Ghent Univ.; Ghent Belgium
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25
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Estévez M, Li Z, Soladoye OP, Van-Hecke T. Health Risks of Food Oxidation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:45-81. [PMID: 28427536 DOI: 10.1016/bs.afnr.2016.12.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The impact of dietary habits on our health is indisputable. Consumer's concern on aging and age-related diseases challenges scientists to underline the potential role of food on the extension and guarantee of lifespan and healthspan. While some dietary components and habits are generally regarded as beneficial for our health, some others are being found to exert potential toxic effects and hence, contribute to the onset of particular health disorders. Among the latter, lipid and protein oxidation products formed during food production, storage, processing, and culinary preparation have been recently identified as potentially harmful to humans. Upon intake, food components are further degraded and oxidized during the subsequent digestion phases and the pool of compounds formed in the lumen is in close contact with the lamina propria of the intestines. Some of these oxidation products have been found to promote inflammatory conditions in the gut (i.e., bowel diseases) and are also reasonably linked to the onset of carcinogenic processes. Upon intestinal uptake, some species are distributed by the bloodstream causing an increase in oxidative stress markers and impairment of certain physiological processes through alteration of specific gene expression pathways. This chapter summarizes the most recent discoveries on this topic with particular stress on challenges that we face in the near future: understanding the molecular basis of disease, the suitability of using living animals vs in vitro model systems and the necessity of using massive genomic techniques and versatile mass spectrometric technology.
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Affiliation(s)
- Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain.
| | - Zhuqing Li
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi, China
| | - Olugbenga P Soladoye
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, AB, Canada; College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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26
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Yu HY, Lee S, Lee SY, Lee SK, Hur SJ. Effect of dietary bioactive compounds and biopolymer encapsulated lipids on metabolism of lipids in high fat diet‐fed mice. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Hao Yang Yu
- Department of Bioresources and Food ScienceKonkuk UniversitySeoulKorea
| | - Seung‐Jae Lee
- Natural Product Research CenterKorea Research Institute of Bioscience and Biotechnology (KRIBB)JeongeupKorea
| | - Seung Yun Lee
- Department of Animal Science and TechnologyChung‐Ang UniversityAnseong,Korea
| | - Si Kyung Lee
- Department of Bioresources and Food ScienceKonkuk UniversitySeoulKorea
| | - Sun Jin Hur
- Department of Animal Science and TechnologyChung‐Ang UniversityAnseong,Korea
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27
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Dietary potato peel extract reduces the toxicity of cholesterol oxidation products in rats. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.09.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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28
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Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.01.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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29
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van der Gronde T, Hartog A, van Hees C, Pellikaan H, Pieters T. Systematic review of the mechanisms and evidence behind the hypocholesterolaemic effects of HPMC, pectin and chitosan in animal trials. Food Chem 2015; 199:746-59. [PMID: 26776032 DOI: 10.1016/j.foodchem.2015.12.050] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2015] [Revised: 11/07/2015] [Accepted: 12/10/2015] [Indexed: 01/01/2023]
Abstract
Dietary fibres have diverse mechanisms in reducing plasma cholesterol, which could be useful for treating high levels of low-density lipoprotein cholesterol (LDL-C). The objective of this review is to determine the state of the evidence for the cholesterol-lowering effects of three selected fibres and their mechanisms, using the most recent animal trials. Therefore, a systematic review was conducted for hydroxypropyl methylcellulose (HPMC), pectin and chitosan in Pubmed, Embase and the Cochrane Library. All fibres reviewed reduced total cholesterol, very low-density lipoprotein cholesterol (VLDL-C) and LDL-C. Pectin gave a small, and chitosan an impressive rise in high-density lipoprotein cholesterol (HDL-C). A limitation of this study is the variety of animal models, each with distinct cholesterol profiles. Possible publication bias was also detected. In conclusion, chitosan seems to be the most promising of the studied fibres. A dietary fibre could be designed that yields the best cholesterol-lowering effect, using experiences in tailoring physicochemical properties and primarily exploiting the biophysical mechanisms of action.
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Affiliation(s)
- Toon van der Gronde
- Department of Pharmaceutical Sciences, Utrecht Institute for Pharmaceutical Sciences (UIPS), Utrecht University, Utrecht, The Netherlands
| | - Anita Hartog
- Department of Pharmaceutical Sciences, Utrecht Institute for Pharmaceutical Sciences (UIPS), Utrecht University, Utrecht, The Netherlands; Nutricia Research, Uppsalalaan 12, 3583 CT Utrecht, The Netherlands
| | - Charlotte van Hees
- Department of Pharmaceutical Sciences, Utrecht Institute for Pharmaceutical Sciences (UIPS), Utrecht University, Utrecht, The Netherlands
| | | | - Toine Pieters
- Department of Pharmaceutical Sciences, Utrecht Institute for Pharmaceutical Sciences (UIPS), Utrecht University, Utrecht, The Netherlands; Freudenthal Institute, Utrecht University, Utrecht, The Netherlands.
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