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Araújo CM, Sampaio KB, da Silva JYP, de Oliveira JN, de Albuquerque TMR, Lima MDC, Lima MDS, do Nascimento YM, da Silva EF, da Silva MS, Tavares JF, de Souza EL, de Oliveira MEG. Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli. Food Microbiol 2024; 123:104596. [PMID: 39038898 DOI: 10.1016/j.fm.2024.104596] [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: 04/01/2024] [Revised: 07/01/2024] [Accepted: 07/04/2024] [Indexed: 07/24/2024]
Abstract
This study evaluated the use of acerola (Malpighia glabra L., CACE), cashew (Anacardium occidentale L., CCAS), and guava (Psidium guayaba L., CGUA) fruit processing coproducts as substrates to promote the growth, metabolite production, and maintenance of the viability/metabolic activity of the probiotics Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 during cultivation, freeze-drying, storage, and exposure to simulated gastrointestinal digestion. Probiotic lactobacilli presented high viable counts (≥8.8 log colony-forming units (CFU)/mL) and a short lag phase during 24 h of cultivation in CACE, CCAS, and CGUA. Cultivation of probiotic lactobacilli in fruit coproducts promoted sugar consumption, medium acidification, and production of organic acids over time, besides increasing the of several phenolic compounds and antioxidant activity. Probiotic lactobacilli cultivated in fruit coproducts had increased survival percentages after freeze-drying and during 120 days of refrigerated storage. Moreover, probiotic lactobacilli cultivated and freeze-dried in fruit coproducts had larger subpopulations of live and metabolically active cells when exposed to simulated gastrointestinal digestion. The results showed that fruit coproducts not only improved the growth and helped to maintain the viability and metabolic activity of probiotic strains but also enriched the final fermented products with bioactive compounds, being an innovative circular strategy for producing high-quality probiotic cultures.
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Affiliation(s)
- Caroliny Mesquita Araújo
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | - Jordana Nunes de Oliveira
- Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, São Cristóvão, SE, Brazil
| | | | - Maiara da Costa Lima
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE, Brazil
| | | | - Evandro Ferreira da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Marcelo Sobral da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Josean Fechine Tavares
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil
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2
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Abreu TL, Silva GS, de Farias Marques ADJ, de Espindola JS, de Assis BBT, Sampaio KB, de Albuquerque TMR, Pacheco MTB, Galland FAB, de Souza EL, Magnani M, Madruga MS, Bezerra TKA. Organic arabic coffee husk: Antioxidant and cytoprotective properties and potential impacts on selected human intestinal bacterial populations of individuals with diabetes. Food Res Int 2024; 192:114730. [PMID: 39147547 DOI: 10.1016/j.foodres.2024.114730] [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: 12/20/2023] [Revised: 06/30/2024] [Accepted: 07/02/2024] [Indexed: 08/17/2024]
Abstract
Coffee husks are the main by-product of the coffee industry and have been traditionally discarded in the environment or used as fertilizers. However, recent studies have shown that coffee husks have bioactive compounds, such as phenolics and fiber-bound macro antioxidants, offering a range of potential health benefits. This study evaluated the antioxidant capacity, cytoprotective/cytotoxic properties, and stimulatory effects on the relative abundance of selected intestinal bacterial populations of individuals with diabetes of organic coffee husks. Organic coffee husk had good antioxidant capacity, maintained under simulated gastric conditions, with more than 50% of antioxidant capacity remaining. Organic coffee husk exerted cytoprotective properties in Caco-2 cells, indicating that cellular functions were not disturbed, besides not inducing oxidation. Overall, organic coffee husk promoted positive effects on the abundance of distinct intestinal bacterial groups of individuals with diabetes during in vitro colonic fermentation, with a higher relative abundance of Bifidobacterium spp., indicating the availability of components able to reach the colon to be fermented by intestinal microbiota. Organic coffee husk could be a circular material to develop new safe and pesticide-free functional ingredients with antioxidant and potential beneficial effects on human intestinal microbiota.
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Affiliation(s)
- Thaianaly Leite Abreu
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil
| | - Gezaildo Santos Silva
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil
| | - Antonia Dayane Jenyffer de Farias Marques
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil
| | | | - Bianca Beatriz Torres de Assis
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil
| | - Karoliny Brito Sampaio
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | | | | | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
| | - Marciane Magnani
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil
| | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil.
| | - Taliana Kênia Alencar Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil.
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3
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da Silva Nogueira ET, Prudêncio Dutra MDC, de Barros Santos RG, de Brito Araújo Carvalho AJ, dos Santos Lima M. Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1778-1789. [PMID: 39049917 PMCID: PMC11263439 DOI: 10.1007/s13197-024-05956-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2024] [Accepted: 02/18/2024] [Indexed: 07/27/2024]
Abstract
The color of grape juice is an important acceptance attribute by consumers, but it suffers losses during storage. The use of commercial antioxidants has limitations because the concept of a "100% natural drink" of Brazilian legislation. This work characterized Brazilian grape seeds, and the cultivar extract with the greatest potential was encapsulated in arabic-gum (encapsulated extract-EE) to evaluate the color stabilizing capacity. The EE used in the grape juice was compared with the commercial antioxidants sulphite and enological tannin during storage (150 days). The BRS Magna and BRS Violeta grape seeds had the highest phenolic content, and the EE showed high catechin (4108 mg/kg), epicatechin (1161 mg/kg) and procyanidin-B2 (905 mg/kg) values. Sulfite was found to be the best color stabilizer. The use of EE (0.5 g/L) in grape juice improved color stability and anthocyanin stability. It was demonstrated that encapsulated grape seed extract has color stabilizing potential and that Brazilian grape seeds are a raw material of high technological value. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05956-8.
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Affiliation(s)
- Elis Tatiane da Silva Nogueira
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil
- Universidade Federal do Vale do São Francisco, Campus Juazeiro, Programa de Pós-Graduação em Propriedade Intelectual e Transferência de Tecnologia para a Inovação (PROFNIT), Juazeiro, BA CEP 48902-300 Brazil
| | - Maria da Conceição Prudêncio Dutra
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil
| | - Renata Gomes de Barros Santos
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil
| | - Ana Júlia de Brito Araújo Carvalho
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil
| | - Marcos dos Santos Lima
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil
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4
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Dos Santos Lima M, da Silva Monteiro LI, de Brito Araújo Carvalho AJ, Bastos DC, Pimentel TC, Magnani M. A robust method for quantifying 42 phenolic compounds by RP-HPLC/DAD: Columns performance and characterization of Brazilian Citrus peels. Food Chem 2024; 460:140807. [PMID: 39146719 DOI: 10.1016/j.foodchem.2024.140807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 07/20/2024] [Accepted: 08/07/2024] [Indexed: 08/17/2024]
Abstract
Reliable analytical methods are the basis for the elucidation of phenolic compounds in foods. This study aimed to optimize and validate a method for determining 42 phenolics using reverse-phase (RP) high-performance liquid chromatography (HPLC) coupled to diode-array-detector-DAD. The performance of two RP columns was evaluated. The 150x4.6 mm 3-μm column showed superior separation quality, whereas 35 of the 42 phenolics showed a separation resolution ≥1.5. The method's linearity, precision (coefficient variation< 3.09%), recovery (87.5-103.2%), specificity, limits of detection (0.04-0.25 mg/L), and quantification (0.06-0.25 mg/L) had acceptable ranges. Thirty phenolics were quantified in Citrus peels, mainly flavanones, flavanols, flavonols, and phenolic acids, highlighting the high values of hesperidin (535-35070 mg/kg) and naringin (26-36466 mg/kg). Lemon peels named 'Lisboa,' 'Thaiti,' 'Thaiti-2000', and 'Thaiti-2001' presented the main phenolics associated with antioxidant capacity. The presented method was robust for determining 42 phenolic compounds, offering a new approach for bioactive compound quantification in food matrices.
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Affiliation(s)
- Marcos Dos Santos Lima
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, - Laboratório de Tecnologia de Bebidas, Jardim São Paulo -CEP 56314-520, Petrolina, PE, Brazil.; Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III - CEP 58059-900, João Pessoa, PB, Brazil..
| | - Larissa Iris da Silva Monteiro
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III - CEP 58059-900, João Pessoa, PB, Brazil..
| | - Ana Júlia de Brito Araújo Carvalho
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, - Laboratório de Tecnologia de Bebidas, Jardim São Paulo -CEP 56314-520, Petrolina, PE, Brazil..
| | - Débora Costa Bastos
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido. Rodovia BR 428, Km 152, CP 23, CEP 56302-970, Petrolina, PE, Brazil..
| | | | - Marciane Magnani
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
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Montemerlo AE, Azcarate SM, Camiña JM, Messina G. Chemometrically assisted differential pulse voltammetry for simultaneous and interference-free quantification of gallic and caffeic acids. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:3774-3783. [PMID: 38818890 DOI: 10.1039/d4ay00536h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2024]
Abstract
This article explores the application of chemometric tools including multivariate curve resolution with alternating least squares for the simultaneous determination of gallic and caffeic acids on the surface of a glassy carbon electrode without additional modification. Gallic and caffeic acids are primary polyphenols, the most abundant in red wines produced in Argentina, and are often used as quality markers for them. These polyphenols significantly contribute to the organoleptic properties of wines from this origin, but their electrochemical signals overlap significantly, making simultaneous quantification challenging without additional experiments such as electrode modification or alternative analytical techniques beyond differential pulse voltammetry. This study successfully quantified these compounds in complex mixtures by generating second-order data from differential pulse voltammetry experiments conducted at various potential steps and subsequently applying multivariate curve resolution with alternating least squares. The use of constraints during optimization prevented rotational ambiguities common in this modeling, leading to unique results in validation samples. The limits of detection (LOD) found for gallic and caffeic acids were 1.6 and 7.6 mg L-1, which are in excellent agreement with the expected concentrations of these compounds in red wines. The concentration ranges analyzed showed a linear dependency (between the LOD and 300 mg L-1) with the signals estimated by the model for both analytes. Advantages such as simplicity, low cost, and high speed, as well as not requiring electrode modification, combined with excellent results obtained for real samples, make it a promising alternative for polyphenol analysis in the wine industry.
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Affiliation(s)
- Antonella E Montemerlo
- Instituto de Química de San Luis, "Dr Roberto A. Olsina" (INQUISAL-CONICET-UNSL), San Luis, 5700, Argentina
- Facultad Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Santa Rosa, 6300, La Pampa, Argentina.
| | - Silvana M Azcarate
- Facultad Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Santa Rosa, 6300, La Pampa, Argentina.
- Instituto de Ciencias de la Tierra y Ambientales de la Pampa - CONICET, Santa Rosa, 6300, La Pampa, Argentina
| | - José M Camiña
- Facultad Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Santa Rosa, 6300, La Pampa, Argentina.
- Instituto de Ciencias de la Tierra y Ambientales de la Pampa - CONICET, Santa Rosa, 6300, La Pampa, Argentina
| | - Germán Messina
- Instituto de Química de San Luis, "Dr Roberto A. Olsina" (INQUISAL-CONICET-UNSL), San Luis, 5700, Argentina
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6
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de Assis BBT, Pimentel TC, Vidal H, Dos Santos Lima M, de Sousa Galvão M, Madruga MS, Noronha MF, Cabral L, Magnani M. Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults. Food Res Int 2024; 186:114403. [PMID: 38729705 DOI: 10.1016/j.foodres.2024.114403] [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: 12/30/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
This study aimed to evaluate the functional, technological, and sensory aspects of mangaba (Hancornia speciosa Gomes) fruit pulp fermented with the probiotic Lacticaseibacillus casei 01 (LC1) during refrigerated storage (7 °C, 28 days). The effects of the fermented mangaba pulp on the modulation of the intestinal microbiota of healthy vegan adults were also assessed. Mangaba pulp allowed high viability of LC1 during storage and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermented mangaba pulp showed lower pH and total soluble solids, and higher titratable acidity, and concentrations of lactic, acetic, citric, and propionic acids during storage compared to non-fermented pulp. Also, it presented a higher concentration of bioaccessible phenolics and volatiles, and improved sensory properties (yellow color, brightness, fresh appearance, and typical aroma and flavor). Fermented mangaba pulp added to in vitro cultured colonic microbiota of vegan adults decreased the pH values and concentrations of maltose, glucose, and citric acid while increasing rhamnose and phenolic contents. Fermented mangaba pulp promoted increases in the abundance of Dorea, Romboutsia, Faecalibacterium, Lachnospira, and Lachnospiraceae ND3007 genera and positively impacted the microbial diversity. Findings indicate that mangaba pulp fermented with LC1 has improved chemical composition and functionality, inducing changes in the colonic microbiota of vegan adults associated with potential benefits for human health.
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Affiliation(s)
- Bianca Beatriz Torres de Assis
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Hubert Vidal
- CarMeN Laboratory, INSERM U1060, INRAE U1397, Université Claude Bernard Lyon-1, Pierre Bénite, France
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | | | - Marta Suely Madruga
- Laboratory of Flavor, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Melline Fontes Noronha
- Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA
| | - Lucélia Cabral
- Institute of Biological Sciences, University of Brasília-UnB, Brasília, DF, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
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7
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Candice Costa Silva J, Medeiros Santos N, de Sousa Silva N, Cristina Silveira Martins A, Maria Gomes Dutra L, Eduardo Alves Dantas C, Dos Santos Lima M, Fechine Tavares J, Sobral da Silva M, Mangueira do Nascimento Y, Ferreira da Silva E, Eduardo Vasconcelos de Oliveira C, Elieidy Gomes de Oliveira M, Elias Pereira D, Carolina Dos Santos Costa A, Carlo Rufino Freitas J, Késsia Barbosa Soares J, Bordin Viera V. Characterization of flours from the aroeira leaf (Schinus terebinthifolius Raddi), obtained by different drying methods. J Chromatogr B Analyt Technol Biomed Life Sci 2024; 1239:124126. [PMID: 38688175 DOI: 10.1016/j.jchromb.2024.124126] [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: 01/16/2024] [Revised: 04/09/2024] [Accepted: 04/13/2024] [Indexed: 05/02/2024]
Abstract
The present work aimed at the development and characterization of aroeira leaf flour (Schinus terebinthifolius Raddi), obtained by lyophilization and drying in an air circulation oven. The technological, physical, physico-chemical, morphological, functional, and microbiological aspects were analyzed. Physico-chemical analysis identified the following properties with values provided respectively for fresh leaves (FOin) and flours (FES and FLIO): low water activity (0.984, 0.370, 0.387 g/100 g), moisture (64.52, 5.37, 7.97 g /100 g), ash (2.69, 6.51, and 6.89 g/100 g), pH (0.89, 4.45, 4.48 g/100 g), lipids (0.84, 1.67, 5.23 g/100 g), protein (3.29, 8.23, 14.12 g/100 g), carbohydrates (17.02, 53.12, 33.02 g/100 g), ascorbic acid (19.70, 34.20, 36.90 mg/100 g). Sources of fiber from plant leaves and flours (11.64, 25.1, 32.89 g/100 g) showed increased levels of luminosity. For NMR, the presence of aliphatic and aromatic compounds with olefinic hydrogens and a derivative of gallic acid were detected. The most abundant minerals detected were potassium and calcium. Micrographs identified the presence of irregular, non-uniform, and sponge-like particles. The main sugars detected were: fructose, glucose, and maltose. Malic, succinic, citric, lactic, and formic acids were found. Fifteen phenolic compounds were identified in the samples, highlighting: kaempferol, catechin, and caffeic acid. The values found for phenolics were (447, 716.66, 493.31 mg EAG/100 g), flavonoids (267.60, 267.60, 286.26 EC/100 g). Antioxidant activity was higher using the ABTS method rather than FRAP for analysis of FOin, FES, and FLIO. Since the flours of the aroeira leaf have an abundant matrix of nutrients with bioactive properties and antioxidant activity, they have a potential for technological and functional use when added to food.
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Affiliation(s)
| | - Nayane Medeiros Santos
- Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil
| | - Nayara de Sousa Silva
- Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil
| | | | - Larissa Maria Gomes Dutra
- Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil.
| | - Carlos Eduardo Alves Dantas
- Laboratory of Bromatology, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina 56302-100, Brazil
| | - Josean Fechine Tavares
- Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Marcelo Sobral da Silva
- Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Yuri Mangueira do Nascimento
- Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Evandro Ferreira da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | | | | | - Diego Elias Pereira
- Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil
| | | | | | - Juliana Késsia Barbosa Soares
- Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil; Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil
| | - Vanessa Bordin Viera
- Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil; Laboratory of Bromatology, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil
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8
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Araújo CM, de Albuquerque TMR, Sampaio KB, de Oliveira JN, da Silva JYP, Lima MDS, do Nascimento YM, da Silva EF, da Silva MS, Tavares JF, de Souza EL, de Oliveira MEG. Fermenting Acerola ( Malpighia emarginata D.C.) and Guava ( Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients. Foods 2024; 13:1375. [PMID: 38731747 PMCID: PMC11083529 DOI: 10.3390/foods13091375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/24/2024] [Accepted: 04/27/2024] [Indexed: 05/13/2024] Open
Abstract
This study evaluated the effects of acerola and guava fruit processing co-products fermented with probiotic Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 on the abundance of different intestinal bacterial groups and microbial metabolic activity during 48 h of in vitro fecal fermentation. Digested fermented fruit co-products increased the relative abundance of beneficial bacterial groups while overall decreasing or maintaining the relative abundance of non-beneficial bacterial groups, suggesting selective stimulatory effects on beneficial bacterial intestinal populations. The fermented co-products stimulated microbial metabolic activity due to decreased pH, sugar consumption, short-chain fatty acid production, phenolic compound and metabolic profile alteration, and high antioxidant capacity during fecal fermentation. Acerola and guava co-products have high nutritional value and bioactive compounds whose fermentation with probiotics improves their potential functionalities. The results show that fermented fruit co-products could induce beneficial changes in the relative abundance of several bacterial groups as well as in the metabolic activity of the human intestinal microbiota. These results highlight their potential as novel and circular candidates for use as synbiotic ingredients.
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Affiliation(s)
- Caroliny M. Araújo
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Thatyane Mariano R. de Albuquerque
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Karoliny B. Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Jordana N. de Oliveira
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Jaielison Yandro P. da Silva
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Marcos dos S. Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina 56302-100, Brazil;
| | - Yuri M. do Nascimento
- Institute for Research in Drugs and Medicines—IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (Y.M.d.N.); (E.F.d.S.); (M.S.d.S.); (J.F.T.)
| | - Evandro F. da Silva
- Institute for Research in Drugs and Medicines—IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (Y.M.d.N.); (E.F.d.S.); (M.S.d.S.); (J.F.T.)
| | - Marcelo S. da Silva
- Institute for Research in Drugs and Medicines—IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (Y.M.d.N.); (E.F.d.S.); (M.S.d.S.); (J.F.T.)
| | - Josean F. Tavares
- Institute for Research in Drugs and Medicines—IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (Y.M.d.N.); (E.F.d.S.); (M.S.d.S.); (J.F.T.)
| | - Evandro L. de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (C.M.A.); (T.M.R.d.A.); (K.B.S.); (J.N.d.O.); (J.Y.P.d.S.); (E.L.d.S.)
| | - Maria Elieidy G. de Oliveira
- Laboratory of Food Bromatology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
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9
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Hurkul MM, Cetinkaya A, Kaya SI, Yayla S, Ozkan SA. Investigation of Health Effects of Major Phenolic Compounds in Foods: Extraction Processes, Analytical Approaches and Applications. Crit Rev Anal Chem 2024:1-35. [PMID: 38650305 DOI: 10.1080/10408347.2024.2336981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
The escalating costs of healthcare services and a growing awareness of personal health responsibilities have led individuals to explore natural methods alongside conventional medicines for health improvement and disease prevention. The aging global population is experiencing increased health needs, notably related to conditions like diabetes, heart disease, and hypertension. Lifestyle-related diseases, poor dietary habits, and sedentary lifestyles underscore the importance of foods containing nutrients that can aid in preventing and managing these diseases. Phenolic compounds, a fundamental group of phytochemicals, are prominent in the chemical diversity of the natural world and are abundant in functional foods. Widely distributed in various plant parts, these compounds exhibit important functional and sensory properties, including color, taste, and aroma. Their diverse functionalities, particularly antioxidant activity, play a crucial role in mitigating cellular oxidative stress, potentially reducing damage associated with serious health issues such as cardiovascular disease, neurodegenerative disea23ses, and cancer. Phenolic compounds exist in different forms, some combined with glycosides, impacting their biological effects and absorption. Approximately 8000 polyphenols isolated from plants offer significant potential for natural medicines and nutritional supplements. Therefore, their extraction process and selective and sensitive food determination are very important. This review focuses on the extraction processes, analytical methods, and health effects of major phenolic compounds in foods. The examination encompasses a comprehensive analysis of analytical approaches and their applications in elucidating the presence and impact of these compounds on human health.
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Affiliation(s)
- M Mesud Hurkul
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - Ahmet Cetinkaya
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - S Irem Kaya
- Department of Analytical Chemistry, Gulhane Faculty of Pharmacy, University of Health Sciences, Ankara, Turkey
| | - Seyda Yayla
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
- Graduate School of Health Sciences, Ankara University, Ankara, Turkey
| | - Sibel A Ozkan
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
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10
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Cândido da Silva MC, Cardoso Viana A, Araújo Carvalho AJDB, Colombo Pimentel T, Magnani M, Dos Santos Lima M. Impact of sulfite use and acidification on chemical quality components in thermally processed watermelon juices. Food Res Int 2024; 180:114088. [PMID: 38395581 DOI: 10.1016/j.foodres.2024.114088] [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: 10/30/2023] [Revised: 01/11/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
The present study compared pasteurized and reconstituted (from vacuum-concentrated) watermelon juices with sulfite use (∼40 mg/L) and acidification (pH = 4.2) to fresh watermelon juices. The products were evaluated for phenolics, free amino acids, carotenoids, sugars, organic acids, and alcohols by high-performance liquid chromatography-HPLC and the volatile profile by headspace-gas chromatography/mass spectrometry(HS-GC/MS). Pasteurization had no significant impact on most of the chemical components. Furthermore, it potentiated typical watermelon aromas (E,E)-2,6-nonadienal, (Z)-3-nonen-1-ol, 4-hexen-1-ol, (E,Z)-3,6-nonadien-1-ol, 6-amino-2-methyl-2-heptanol, (E)-6-nonenal, (E)-2-nonenal, pentanal, nonanal and 1-nonanol), without off-flavor compounds formation. On the other hand, the reconstituted juice showed reduced amino acids (serine, glutamine, and tryptophan), phenolics (epicatechin gallate, myricetin, and cis-resveratrol), carotenoids (lycopene, β-carotene, and violaxanthin) and most volatile compounds. Our results showed that sulfite and acidification could maintain watermelon juice's nutritional and quality parameters after pasteurization. The vacuum concentration and reconstitution processes negatively impacted the evaluated compounds. Our findings contribute to improving thermal processes in watermelon juices for better preservation of nutrients, flavor, and bioactive compounds.
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Affiliation(s)
- Maria Carla Cândido da Silva
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil
| | - Arão Cardoso Viana
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| | - Ana Júlia de Brito Araújo Carvalho
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| | | | - Marciane Magnani
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil
| | - Marcos Dos Santos Lima
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil; Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
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11
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Silva Júnior MED, Silva NBD, Araújo MVRL, Converti A, Dos Santos Lima M, Maciel MIS. Effect of coating material on microencapsulated phenolic compounds extracted from agroindustrial ciriguela peel residue. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1335-1346. [PMID: 37782290 DOI: 10.1002/jsfa.13018] [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: 05/05/2023] [Revised: 09/24/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023]
Abstract
BACKGROUND Extract of ciriguela residue was microencapsulated by spray-drying and freeze-drying using maltodextrin (M), gum arabic (GA) and their mixture (50% M; 50% GA on dry basis) as encapsulating agents. Total phenolic compounds (TPC), antioxidant activity, physicochemical properties, profile of phenolic compounds by HPLC with diode-array detection and storage stability were evaluated. RESULTS TPC content of powders ranged from 306.9 to 451.2 mg gallic acid equivalent g-1 dry powder. The spray-dried powder prepared using GA as encapsulating agent had higher TPC content and antioxidant activity, whereas the freeze-dried powder had lower moisture and water activity. Spray-dried microcapsules had spherical shape, whereas freeze-dried products had irregular structures. The profile of phenolic compounds identified in samples was similar, with rutin (342.59 and 72.92 μg g-1 ) and quercetin (181.02 and 43.24 μg g-1 ) being the major compounds in liquid and freeze-dried extracts, respectively, whereas myricetin (97.41 μg g-1 ) was predominant in spray-dried ones. Storage stability tests carried out for 45 days at 7 or 25 °C revealed no statistically significant difference in TPC. CONCLUSION Ciriguela residue can be considered a source of TPC and used as ingredient with good antioxidant activity in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | | | - Maria Vitória Rolim Lemos Araújo
- Laboratory of Physical-Chemical Analysis of Food, Department of Consumer Sciences, Federal Rural University of Pernambuco, Recife, Brazil
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, University of Genoa, Pole of Chemical Engineering, Genoa, Italy
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Brazil
| | - Maria Inês Sucupira Maciel
- Technology Center, Federal University of Paraiba, João Pessoa, Brazil
- Food Science and Technology Graduate Program, Federal Rural University of Pernambuco, Recife, Brazil
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12
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Akpınar R, Yıldırım Baştemur G, Bıçak B, Sanli NO, Mertoğlu Kamalı E, Pekmez M, Kecel Gündüz S, Perçin Özkorucuklu S. Phytochemical profiling, in vitro biological activities, and in silico (molecular docking and absorption, distribution, metabolism, excretion, toxicity) studies of Polygonum cognatum Meissn. J Sep Sci 2024; 47:e2300750. [PMID: 38066395 DOI: 10.1002/jssc.202300750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/23/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024]
Abstract
Polygonum cognatum Meissn, a perennial herbaceous belonging to the Polygonaceae family, is an aromatic plant. High-performance liquid chromatography/diode array detector method was developed and validated for the phytochemical analysis of the plant. Also, various methods were used to investigate the antioxidant, antimicrobial, and cytotoxic activities of the methanolic extracts. Antioxidant activities were researched by 2,2'-diphenyl-1-picrylhydrazyl and cupric reducing antioxidant capacity methods. Among the tested standard microbial strains, Candida albicans was found to be more sensitive with a 24.60 ± 0.55 mm inhibition zone according to the diffusion tests. In the microdilution tests, the minimum inhibitory concentration and minimum bactericidal/fungicidal concentration values were 4.75 and ≥ 4.75 mg/mL, respectively, for all tested pathogens. Human colon carcinoma cells were used to investigate cytotoxicity by using 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide analysis (IC50 = 2891 μg/mL for Plant A, IC50 = 3291 μg/mL for Plant B). Molecular docking and absorption, distribution, metabolism, excretion, and toxicity analysis were used to explain inhibition mechanisms of major phenolic compounds of plants against Tankyrase 1, Tankyrase 2 enzymes, and deoxyribonucleic acid gyrase subunit B and found compatible with experimental results.
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Affiliation(s)
- Reyhan Akpınar
- Programme of Molecular Biotechnology and Genetics, Institute of Science, Istanbul University, Istanbul, Turkey
| | - Gizem Yıldırım Baştemur
- Department of Molecular Biology and Genetics, Faculty of Science, Istanbul University, Istanbul, Turkey
| | - Bilge Bıçak
- Department of Physics, Faculty of Science, Istanbul University, Istanbul, Turkey
| | - Nazmiye Ozlem Sanli
- Department of Biology, Faculty of Science, Istanbul University, Istanbul, Turkey
| | - Elif Mertoğlu Kamalı
- Department of Molecular Biology and Genetics, Faculty of Science, Istanbul University, Istanbul, Turkey
| | - Murat Pekmez
- Department of Molecular Biology and Genetics, Faculty of Science, Istanbul University, Istanbul, Turkey
| | - Serda Kecel Gündüz
- Department of Physics, Faculty of Science, Istanbul University, Istanbul, Turkey
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13
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Martins ACS, Medeiros GKVDV, de Oliveira SPA, de Albuquerque TMR, Sampaio KB, Dos Santos Lima M, do Nascimento YM, da Silva EF, Tavares JF, da Silva MS, de Souza EL, de Oliveira MEG. Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota. Food Res Int 2023; 174:113658. [PMID: 37981375 DOI: 10.1016/j.foodres.2023.113658] [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: 05/31/2023] [Revised: 10/26/2023] [Accepted: 10/31/2023] [Indexed: 11/21/2023]
Abstract
This study investigated the potential impacts of the flour from Cereus jamacaru cactus cladodes (CJF), a cactus native to the Brazilian Caatinga biome, on the growth and metabolism of different potentially probiotic strains, as well as on the abundance of selected intestinal bacterial populations and microbial metabolic activity during in vitro colonic fermentation with a pooled human fecal inoculum. Cultivation of the probiotics in a medium with C. jamacaru cladodes flour (20 g/L) resulted in viable cell counts of up to 9.8 log CFU/mL, positive prebiotic activity scores (0.73-0.91), decreased pH and sugar contents, and increased lactic, acetic, and propionic acid production over time, indicating enhanced probiotic growth and metabolic activity. CJF overall increased the relative abundance of Lactobacillus spp./Enterococcus spp. (2.12-3.29%) and Bifidobacterium spp. (4.08-4.32%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (8.35-6.81%), Clostridium histolyticum (6.91-3.59%), and Eubacterium rectale/Clostridium coccoides (7.70-3.95%) during 48 h of an in vitro colonic fermentation using a pooled human fecal inoculum. CJF stimulated the microbial metabolic activity, with decreased pH, sugar consumption, lactic and short-chain fatty acid production, alterations in overall metabolic profiling and phenolic compound contents, and maintenance of high antioxidant capacity during colonic fermentation. These results show that CJF stimulated the growth and metabolic activity of distinct potential probiotics, increased the relative abundance of beneficial intestinal bacterial groups, and stimulated microbial metabolism during in vitro colonic fermentation. Further studies using advanced molecular technologies and in vivo experimental models could forward the investigation of the potential prebiotic properties of CJF.
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Affiliation(s)
- Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | | | | | | | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE 56302-100, Brazil
| | - Yuri Mangueira do Nascimento
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Evandro Ferreira da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Josean Fechine Tavares
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Marcelo Sobral da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
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14
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Dos Santos Rocha C, Magnani M, Jensen Klososki S, Aparecida Marcolino V, Dos Santos Lima M, Queiroz de Freitas M, Carla Feihrmann A, Eduardo Barão C, Colombo Pimentel T. High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity. Food Res Int 2023; 173:113372. [PMID: 37803712 DOI: 10.1016/j.foodres.2023.113372] [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: 03/01/2023] [Revised: 08/06/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during storage (7 °C, 28 days). Four formulations were prepared: RAW (untreated [no pasteurization or ultrasound] and unfermented WSBAE), PAST (pasteurized WSBAE fermented with probiotic), U-BEF (WSBAE added with probiotic, submitted to ultrasound, and fermented), and U-AFTER (WSBAE submitted to ultrasound, added with probiotic, and fermented). PAST and HIUS-treated beverages had similar microbiological quality. The PAST formulation showed decreased monounsaturated fatty acids, compromised health indices, and had the lowest consistency. U-AFTER showed higher concentrations of lactic and acetic acids, lower bioaccessibility for most phenolics and fatty acids, and reduced consumer acceptance. U-BEF had the fermentation time reduced by 13.64%, higher probiotic survival during storage and simulated gastrointestinal conditions, and higher bioaccessibility of phenolics and fatty acids during storage. Furthermore, it presented higher in vitro antidiabetic properties and improved consistency and stability. Finally, U-BEF had improved volatile compound composition, resulting in increased sensory acceptance and improved sensory properties. Our results indicate that the HIUS applied after probiotic addition may be a suitable alternative to pasteurization in the processing of fermented beverages, resulting in reduced fermentation times and improved technological, sensory, and biological properties.
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Affiliation(s)
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba (UFPB), Campus I, João Pessoa, Paraíba, Brazil
| | | | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | - Monica Queiroz de Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niter oi, Rio de Janeiro, Brazil
| | | | | | - Tatiana Colombo Pimentel
- State University of Maringá (UEM), Maringá, Paraná, Brazil; Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná, Brazil.
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15
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Batista KS, Lima MDS, Francisco Alves A, Cavalcante HC, de Souza DM, de Oliveira GC, Toscano LT, Silva AS, Rodrigues JF, de Albuquerque Meireles BRL, de Magalhães Cordeiro AMT, Persuhn DC, de Souza Aquino J. Antioxidant potential of acerola by-product along the enterohepatic axis of rats fed a high-fat diet. Food Res Int 2023; 173:113380. [PMID: 37803718 DOI: 10.1016/j.foodres.2023.113380] [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: 04/15/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Acerola (Malpighia emarginata DC) by-product (ABP) has bioactive compounds that can provide antioxidant and hypolipidemic effects in vivo. In this study we aimed to evaluate the antioxidant potential of ABP on oxidative damage along the enterohepatic axis of rats fed a high-fat diet for 7 weeks. In addition, we analysed the phenolic compound profile in the enterohepatic axis, and the lipid accumulation in the liver, colon and liver tissue structure of high-fat diet-fed rats treated with fenofibrate drug (100 mg/kg) or ABP (400 mg/kg) via orogastric administration in the 4th to 7th weeks of the experiment. ABP had increased antioxidant potential in vitro and presented ascorbic acid (2022.06 μg/g), carotenoid (2.63 μg/g), and total phenolic compound (5366.44 μg/g) contents. The high-fat diet-fed rats that received ABP (compared to fenofibrate treatment) presented a non-significant reduction of 9.87% in guanine oxidation product, lower relative liver weight, degree of hepatic steatosis, and aspartate aminotransferase level in their blood. ABP also provided high-fat diet-fed rats: an increased amount of total phenolic compounds in caecal digesta (946.42 µg/g), faeces (3299.07 µg/g), colon (256.15 µg/g) and hepatic tissues (454.80 µg/g); higher total antioxidant capacity in plasma and colon; and lower lipid peroxidation in plasma, colonic and hepatic tissues. The results point to the potential antioxidant activity of ABP against oxidative damage along the enterohepatic axis caused by high-fat diet intake. The ABP had a greater protective effect on the healthy liver compared to fenofibrate treatment due to its bioactive compound content.
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Affiliation(s)
- Kamila Sabino Batista
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil; Post Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
| | - Marcos Dos Santos Lima
- Food Technology Laboratory, Department of Food Technology, Federal Institute of the Sertão de Pernambuco (IFSertão-PE), Petrolina, Pernambuco, Brazil.
| | - Adriano Francisco Alves
- Laboratory of Pathology, Department of Physiology and Pathology, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil.
| | - Hassler Clementino Cavalcante
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil; Post Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
| | - Danielle Melo de Souza
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil; Post Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
| | - Guilherme Costa de Oliveira
- Bromatology Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil.
| | - Lydiane Tavares Toscano
- Laboratory of Physical Training Studies Applied to Performance and Health, Department of Physical Education, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil.
| | - Alexandre Sérgio Silva
- Laboratory of Physical Training Studies Applied to Performance and Health, Department of Physical Education, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil.
| | - Josuel Feitosa Rodrigues
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil.
| | | | | | - Darlene Camati Persuhn
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil; Department of Molecular Biology, Federal University of Paraiba, João Pessoa, Paraíba, Brazil.
| | - Jailane de Souza Aquino
- Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil; Post Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
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16
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Roney M, Issahaku AR, Huq AM, Soliman MES, Tajuddin SN, Aluwi MFFM. Exploring the potential of biologically active phenolic acids from marine natural products as anticancer agents targeting the epidermal growth factor receptor. J Biomol Struct Dyn 2023:1-24. [PMID: 37909584 DOI: 10.1080/07391102.2023.2276879] [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: 06/26/2023] [Accepted: 10/22/2023] [Indexed: 11/03/2023]
Abstract
The epidermal growth factor receptor (EGFR) dimerizes upon ligand bindings to the extracellular domain that initiates the downstream signaling cascades and activates intracellular kinase domain. Thus, activation of autophosphorylation through kinase domain results in metastasis, cell proliferation, and angiogenesis. The main objective of this research is to discover more promising anti-cancer lead compound against EGRF from the phenolic acids of marine natural products using in-silico approaches. Phenolic compounds reported from marine sources are reviewed from previous literatures. Furthermore, molecular docking was carried out using the online tool CB-Dock. The molecules with good docking and binding energies scores were subjected to ADME, toxicity and drug-likeness analysis. Subsequently, molecules from the docking experiments were also evaluated using the acute toxicity and MD simulation studies. Fourteen phenolic compounds from the reported literatures were reviewed based on the findings, isolation, characterized and applications. Molecular docking studies proved that the phenolic acids have good binding fitting by forming hydrogen bonds with amino acid residues at the binding site of EGFR. Chlorogenic acid, Chicoric acid and Rosmarinic acid showed the best binding energies score and forming hydrogen bonds with amino acid residues compare to the reference drug Erlotinib. Among these compounds, Rosmarinic acid showed the good pharmacokinetics profiles as well as acute toxicity profile. The MD simulation study further revealed that the lead complex is stable and could be future drug to treat the cancer disease. Furthermore, in a wet lab environment, both in-vitro and in-vivo testing will be employed to validate the existing computational results.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Miah Roney
- Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuhraya Tun Razak, Kuantan, Pahang Darul Makmur, Malaysia
- Centre for Bio-aromatic Research, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuhraya Tun Razak, Kuantan, Pahang Darul Makmur, Malaysia
| | - Abdul Rashid Issahaku
- Department of Chemistry, University of the Free State, Bloemfontein, South Africa
- Molecular Bio-computation and Drug Design Laboratory, School of Health Sciences, University of KwaZulu-Natal, Durban, South Africa
| | - Akm Moyeenul Huq
- Centre for Bio-aromatic Research, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuhraya Tun Razak, Kuantan, Pahang Darul Makmur, Malaysia
- School of Medicine, Department of Pharmacy, University of Asia Pacific, Bangladesh
| | - Mahmoud E S Soliman
- Molecular Bio-computation and Drug Design Laboratory, School of Health Sciences, University of KwaZulu-Natal, Durban, South Africa
| | - Saiful Nizam Tajuddin
- Centre for Bio-aromatic Research, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuhraya Tun Razak, Kuantan, Pahang Darul Makmur, Malaysia
| | - Mohd Fadhlizil Fasihi Mohd Aluwi
- Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuhraya Tun Razak, Kuantan, Pahang Darul Makmur, Malaysia
- Centre for Bio-aromatic Research, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuhraya Tun Razak, Kuantan, Pahang Darul Makmur, Malaysia
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17
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de Morais JS, Cabral L, Bezerril FF, Uhlmann LO, Dos Santos Lima M, Noronha MF, Dos Santos SA, Madruga MS, Olegario LS, Wagner R, Sant'Ana AS, Magnani M. Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.). Food Res Int 2023; 173:113233. [PMID: 37803548 DOI: 10.1016/j.foodres.2023.113233] [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: 02/19/2023] [Revised: 06/15/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
Mini-roses (Rosa chinensis Jacq.) is largely used in salty dishes and desserts. This study evaluated instrumental color, sugars, organic acids, phenolics, volatiles, and the indigenous microbiota (fungi and bacteria) in edible mini-roses farmed in discarded fruits biocompost and animal manure systems. A descriptive sensory analysis of flowers was also performed. Mini-roses farmed in biocompost had higher luminosity and intensity of instrumental red color, a higher concentration of phenolic compounds, including anthocyanins related to red color, and fructose than mini-roses farmed in animal manure (p < 0.05). Furthermore, mini-roses farmed in biocompost had higher concentrations of various volatiles (p < 0.05), including hexyl acetate and cis-3 -hexenyl butyrate related to the fruity aroma. Bacterial groups related to plant growth-promoting such as Stenotrophomonas and endophilic fungal groups such as Eurotiales sp, Pleosporales sp were found in higher abundance (p < 0.05) in mini-roses farmed in biocompost. Mini-rose farmed in biocompost also received higher score (p < 0.05) for fruity aroma and red color than mini-rose mini-roses farmed in animal manure. Results indicate that farming mini-roses using biocompost from discarded fruits impacts the synthesis of phenolics and volatiles, resulting in a more intense fruity aroma and red color. Findings also suggest that the microbiota of mini-roses farmed in biocompost or animal manure do not represent a major risk for the safety of these products.
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Affiliation(s)
- Janne Santos de Morais
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Lucélia Cabral
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Fabricia França Bezerril
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Lilian Osmari Uhlmann
- Department of Phytotechnics, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Melline F Noronha
- Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA
| | - Silvana Alves Dos Santos
- Empresa Paraibana de Abastecimento e Serviços Agrícolas - EMPASA, João Pessoa, Paraíba 58071-000, Brazil
| | - Marta Suely Madruga
- Laboratory of Flavor Analysis, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | - Lary Souza Olegario
- Laboratory of Flavor Analysis, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | - Roger Wagner
- Department of Food Science Technology, Federal University Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, State of São Paulo, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil.
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18
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da Silva Júnior ME, Araújo MVRL, Martins ACS, Dos Santos Lima M, da Silva FLH, Converti A, Maciel MIS. Microencapsulation by spray-drying and freeze-drying of extract of phenolic compounds obtained from ciriguela peel. Sci Rep 2023; 13:15222. [PMID: 37709786 PMCID: PMC10502068 DOI: 10.1038/s41598-023-40390-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 08/09/2023] [Indexed: 09/16/2023] Open
Abstract
Microcapsules of ciriguela peel extracts obtained by ultrasound-assisted extraction were prepared by spray drying, whose results were compared with those of freeze-drying as a control. The effects of spray-drying air temperature, feed flow rate and ratio of encapsulating agents (maltodextrin and arabic gum) were studied. Encapsulation efficiency, moisture content, total phenolic compounds (TPC), water activity, hygroscopicity, solubility, colorimetric parameters, phenolic profile by HPLC/DAD, simulated gastrointestinal digestion and morphology of spray-dried and freeze-dried microcapsules were evaluated, as well as their stability of TPC during 90 days storage at 7 and 25 °C. Spray-dried extract showed higher encapsulation efficiency (98.83%) and TPC (476.82 mg GAE g-1) than freeze-dried extract. The most abundant compounds in the liquid extract of ciriguela peel flour were rutin, epicatechin gallate, chlorogenic acid and quercetin. Rutin and myricetin were the major flavonoids in the spray-dried extract, while quercetin and kaempferol were in the freeze-dried one. The simulated gastrointestinal digestion test of microencapsulated extracts revealed the highest TPC contents after the gastric phase and the lowest one after the intestinal one. Rutin was the most abundant compound after the digestion of both spray-dried (68.74 µg g-1) and freeze-dried (93.98 µg g-1) extracts. Spray-dried microcapsules were of spherical shape, freeze-dried products of irregular structures. Spray-dried microcapsules had higher phenolic compounds contents after 90 days of storage at 7 °C compared to those stored at 25 °C, while the lyophilized ones showed no significant difference between the two storage temperatures. The ciriguela agro-industrial residue can be considered an interesting alternative source of phenolic compounds that could be used, in the form of bioactive compounds-rich powders, as an ingredient in pharmaceutical, cosmetic and food industries.
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Affiliation(s)
| | - Maria Vitória Rolim Lemos Araújo
- Laboratory of Physical-Chemical Analysis of Food, Department of Consumer Sciences, Federal Rural University of Pernambuco, Recife, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, PE, 56314-520, Brazil
| | | | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, Via Opera Pia 15, 16145, Genoa, Italy
| | - Maria Inês Sucupira Maciel
- Food Science and Technology Graduate Program, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
- Food Science and Technology Graduate Program, Federal Rural University of Pernambuco, Recife, Brazil.
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19
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de Oliveira SPA, de Albuquerque TMR, Massa NML, Rodrigues NPA, Sampaio KB, do Nascimento HMA, Dos Santos Lima M, da Conceição ML, de Souza EL. Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel and sustainable prebiotic ingredients. Food Res Int 2023; 171:112998. [PMID: 37330844 DOI: 10.1016/j.foodres.2023.112998] [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: 02/08/2023] [Revised: 05/13/2023] [Accepted: 05/16/2023] [Indexed: 06/19/2023]
Abstract
This study investigated the effects of freeze-dried red beet root (FDBR) and freeze-dried red beet stem and leaves (FDBSL) on target bacterial groups and metabolic activity of human colonic microbiota in vitro. The capability of FDBR and FDBSL to cause alterations in the relative abundance of different selected bacterial groups found as part of human intestinal microbiota, as well as in pH values, sugar, short-chain fatty acid, phenolic compounds, and antioxidant capacity were evaluated during 48 h of in vitro colonic fermentation. FDBR and FDBSL were submitted to simulated gastrointestinal digestion and freeze-dried prior to use in colonic fermentation. FDBR and FDBSL overall increased the relative abundance of Lactobacillus spp./Enterococcus spp. (3.64-7.60%) and Bifidobacterium spp. (2.76-5.78%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (9.56-4.18%), Clostridium histolyticum (1.62-1.15%), and Eubacterium rectale/Clostridium coccoides (2.33-1.49%) during 48 h of colonic fermentation. FDBR and FDBSL had high positive prebiotic indexes (>3.61) during colonic fermentation, indicating selective stimulatory effects on beneficial intestinal bacterial groups. FDBR and FDBSL increased the metabolic activity of human colonic microbiota, evidenced by decreased pH, sugar consumption, short-chain fatty acid production, alterations in phenolic compound contents, and maintenance of high antioxidant capacity during colonic fermentation. The results indicate that FDBR and FDBSL could induce beneficial alterations in the composition and metabolic activity of human intestinal microbiota, as well as that conventional and unconventional red beet edible parts are candidates to use as novel and sustainable prebiotic ingredients.
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Affiliation(s)
| | | | - Nayara Moreira Lacerda Massa
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE, Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
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20
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de Oliveira SD, de Souza EL, Araújo CM, Martins ACS, Borges GDSC, Lima MDS, Viera VB, Garcia EF, da Conceição ML, de Souza AL, de Oliveira MEG. Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola ( Malpighia emarginata D.C.) and guava ( Psidium guajava L.) fruit processing by-products. 3 Biotech 2023; 13:315. [PMID: 37637001 PMCID: PMC10449742 DOI: 10.1007/s13205-023-03738-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 08/06/2023] [Indexed: 08/29/2023] Open
Abstract
This study aimed to investigate the effects of spontaneous fermentation on physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola and guava fruit industrial by-products. Viable cell counts of lactic acid bacterial (LAB) in acerola and guava by-products were ≥ 5.0 log CFU/mL from 24 h up to 120 h of fermentation. Fermented acerola and guava by-products had increased luminosity and decreased contrast. Contents of total soluble solids and pH decreased, and titrable acidity increased in acerola and guava by-products during fermentation. Ascorbic acid contents decreased in acerola by-product and increased in guava by-product during fermentation. Different phenolic compounds were found in acerola and guava by-products during fermentation. Fermented acerola and guava by-products had increased contents of total flavonoids, total phenolics, and antioxidant activity. The contents of total flavonoids and total phenolics positively correlated with antioxidant activity in fermented acerola and guava by-products. These results indicate that spontaneous fermentation could be a strategy to improve the contents of bioactive compounds and the antioxidant activity of acerola and guava by-products, adding value and functionalities to these agro-industrial residues.
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Affiliation(s)
- Sabrina Duarte de Oliveira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Caroliny Mesquita Araújo
- Post-Graduate Program in Nutrition Sciences, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Graciele da Silva Campelo Borges
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, 56302-100 Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Center of Education and Health, Federal University of Campina Grande, Cuité, 58175-000 Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, 58058-600 Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Antônia Lúcia de Souza
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba 58051-900 Brazil
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21
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Dantas DLL, Pereira GE, de Souza AL, dos Santos Lima M. Chemometric analysis for authentication of 'Syrah' and 'Tempranillo' red wines of San Francisco Valley-Brazil compared to wines from other world regions by the molecular profile in HPLC. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2050-2062. [PMID: 37206423 PMCID: PMC10188798 DOI: 10.1007/s13197-023-05739-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/03/2023] [Accepted: 03/25/2023] [Indexed: 05/21/2023]
Abstract
The aim of this study was to evaluate the phenolic composition, sugars, and organic acids by HPLC-DAD/RID, and the antioxidant capacity of 100% commercial 'Syrah' and 'Tempranillo' red wines from the San Francisco Valley-SFV wineries, and to compare them with commercial monovarietal wines of the same cultivars from countries such as South Africa, Spain, Chile, and Australia. In total, 25 phenolic compounds were quantified and classified into chemical groups in all wines (phenolics acids, flavanones, flavan-3-ols, flavonols, anthocyanins, and stilbenes). Among these, catechin, procyanidins B1 and B2, lactic acid, and antioxidant capacity were highlighted as the markers responsible for the typification of SFV wines when compared to wines from temperate regions. The data reported here contribute to the knowledge of the potential for producing quality wines in tropical climate regions. The wines of cultivars 'Syrah' and 'Tempranillo' are consolidated among the wineries in the SFV region, Brazil, due to their excellent adaptation to the semi-arid tropical climate. The SFV recently applied for a wine geographical indication as its wines are young with tropical climate typicity. This study shows that it is possible to differentiate SFV Syrah and Tempranillo wines from other world regions by HPLC molecular profile using chemometric techniques. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05739-7.
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Affiliation(s)
- Dayene Louyse Lírio Dantas
- Programa de Pós-Graduação Em Ciência E Tecnologia de Alimentos, Universidade Federal da Paraíba, CT, Campus I,, João Pessoa, Paraíba 58051-90 Brazil
| | - Giuliano Elias Pereira
- Empresa Brasileira de Pesquisa Agropecuária – Embrapa Uva e Vinho, Rua Livramento 515, PO Box 130, Bento Gonçalves, RS, 95701-008 Brazil
| | - Antônia Lúcia de Souza
- Programa de Pós-Graduação Em Ciência E Tecnologia de Alimentos, Universidade Federal da Paraíba, CT, Campus I,, João Pessoa, Paraíba 58051-90 Brazil
- Departamento de Química, Universidade Federal da Paraíba, CCEN, Campus I, João Pessoa, Paraíba 58051-900 Brazil
| | - Marcos dos Santos Lima
- Programa de Pós-Graduação Em Ciência E Tecnologia de Alimentos, Universidade Federal da Paraíba, CT, Campus I,, João Pessoa, Paraíba 58051-90 Brazil
- Departamento de Tecnologia Em Alimentos, Instituto Federal Do Sertão Pernambucano, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, PE, Pernambuco 56314-520 Brazil
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22
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Silva FA, Queiroga RDCRDE, de Souza EL, Voss GB, Pintado MME, da Silva Vasconcelos MA. Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Andrade Barreto SM, Martins da Silva AB, Prudêncio Dutra MDC, Costa Bastos D, de Brito Araújo Carvalho AJ, Cardoso Viana A, Narain N, Dos Santos Lima M. Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges. Food Chem 2023; 408:135121. [PMID: 36521294 DOI: 10.1016/j.foodchem.2022.135121] [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: 09/14/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/04/2022]
Abstract
Brazil is the largest producer of oranges worldwide, as well as one of the largest producers of orange juice. Alcoholic fermented beverages have been considered a marketable alternative for oranges. In this study, four S. cerevisiae commercial yeasts were evaluated for metabolites generated during orange juice (cv. 'Pêra D9') fermentation. Alcohols, sugars, and organic acids were evaluated by HPLC-DAD-RID during fermentation, and phenolic compounds were analyzed in fermented orange. Orange juice and fermented oranges were also subjected to digestion simulations. The yeasts presented an adequate fermentation activity, based on sugar consumption, and high ethanol (>10.5%) and glycerol (4.8-5.5 g/L) contents. The yeast strains T-58 and US-05 produced high levels of lactic acid. Phenolic compounds and antioxidant activity did not differ amongst yeasts, presenting hesperidin levels between 115 and 127 mg/L, respectively. The fermented orange showed a >70% bioaccessibility, compared to juice, especially for catechin, epigallocatechin-gallate, procyanidin-B2, rutin, and procyanidin-B1.
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Affiliation(s)
| | - Ana Beatriz Martins da Silva
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Maria da Conceição Prudêncio Dutra
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Debora Costa Bastos
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido, Rodovia BR 428, Km 152, CP 23, CEP 56302-970, Petrolina, PE, Brazil
| | - Ana Júlia de Brito Araújo Carvalho
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Arão Cardoso Viana
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Narendra Narain
- Federal University of Sergipe, Department of Food Technology, PROCTA, São Cristóvão, SE, Brazil
| | - Marcos Dos Santos Lima
- Federal University of Sergipe, Department of Food Technology, PROCTA, São Cristóvão, SE, Brazil; Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil.
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24
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Bai X, Zhou L, Zhou L, Cang S, Liu Y, Liu R, Liu J, Feng X, Fan R. The Research Progress of Extraction, Purification and Analysis Methods of Phenolic Compounds from Blueberry: A Comprehensive Review. Molecules 2023; 28:molecules28083610. [PMID: 37110844 PMCID: PMC10140916 DOI: 10.3390/molecules28083610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/15/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Blueberry is the source of a variety of bioactive substances, including phenolic compounds, such as anthocyanins, pterostilbene, phenolic acids, etc. Several studies have revealed that polyphenols in blueberry have important bioactivities in maintaining health, such as antioxidant and anti-tumor activities, immune regulation, the prevention of chronic diseases, etc. Therefore, these phenolic compounds in blueberries have been widely used in the field of healthcare, and the extraction, isolation, and purification of phenolic compounds are the prerequisites for their utilization. It is imperative to systematically review the research progress and prospects of phenolic compounds present in blueberries. Herein, the latest progress in the extraction, purification, and analysis of phenolic compounds from blueberries is reviewed, which can in turn provide a foundation for further research and usage of blueberries.
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Affiliation(s)
- Xinyu Bai
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Lin Zhou
- Department of Food Science, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Li Zhou
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Song Cang
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Yuhan Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Rui Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Jie Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Xun Feng
- Department of Sanitary Chemistry, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Ronghua Fan
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
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25
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Da-Silva JR, Correia-Lima L, Fernandes G, Ribeiro-Filho N, Madruga MS, Lima MDS, Muniz MB. Mandacaru fruit pulp (Cereus jamacaru D.C.) as an adjunct and its influence on Beer properties. Food Chem 2023; 406:135066. [PMID: 36462364 DOI: 10.1016/j.foodchem.2022.135066] [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: 08/18/2022] [Revised: 11/16/2022] [Accepted: 11/23/2022] [Indexed: 11/30/2022]
Abstract
Beer is a complex product due to its raw materials (malt, hops, yeast, and water). Beer production can also use other matters as adjuncts. This study investigated the influence of Mandacaru fruit pulp (MFP) as an adjunct on volatile and phenolic compounds, and antioxidant properties of Beer. Worts were produced using four treatments including a control. Fermentations were conducted for 10 days at 18 °C using yeast Lachancea spp, maturated at 3 °C for 15 days, and bottled at 20 °C for 15 days. All compounds were evaluated by HPLC, and GC-MS. Worts' supplementation influenced the volatile and phenolic profile and increased the antioxidant activity of wort and Beer. Beers A (100 g of MFP/L), B (200 g of MFP/L), and C (300 g of MFP/L) presented higher ethanol and glycerol content. Beer C contained the highest antioxidant activity and total phenolic content. Worts' supplemented with MFP increased aroma formation.
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Affiliation(s)
- José Renato Da-Silva
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Lys Correia-Lima
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Givanildo Fernandes
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Normando Ribeiro-Filho
- DSER and PPGA/Centre for Agrarian Science, Campus II, Federal University of Paraiba, Areia, Paraiba, Brazil.
| | - Marta Suely Madruga
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Marcelo Barbosa Muniz
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
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26
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Dutra MDCP, Martins da Silva AB, de Souza Ferreira E, Carvalho AJDBA, Lima MDS, Telles Biasoto AC. Bioaccessibility of phenolic compounds from Brazilian grape juices using a digestion model with intestinal barrier passage. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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27
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de Barros-Santos RG, Pimentel TC, Amorim TA, da Silva Nogueira ET, de Oliveira Vilar SB, de Souza MEAO, de Brito Araújo Carvalho AJ, Magnani M, dos Santos Lima M. Ultra-fast Determination of Free Carotenoids in Fruit Juices by Rapid Resolution Liquid Chromatography (RRLC): Method Validation and Characterization of Brazilian Whole Fruit Juices. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02458-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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28
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Batista KS, Soares NL, Dorand VAM, Alves AF, dos Santos Lima M, de Alencar Pereira R, Leite de Souza E, Magnani M, Persuhn DC, de Souza Aquino J. Acerola fruit by-product alleviates lipid, glucose, and inflammatory changes in the enterohepatic axis of rats fed a high-fat diet. Food Chem 2023; 403:134322. [DOI: 10.1016/j.foodchem.2022.134322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/01/2022] [Accepted: 09/15/2022] [Indexed: 12/01/2022]
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Lima MDC, Magnani M, Lima MDS, Macarisin D, de Sousa CP, Dubreuil JD, de Souza EL. Exploring the antimicrobial effects of a phenolic-rich extract from jabuticaba depulping waste against enterotoxigenic Escherichia coli. Lett Appl Microbiol 2023; 76:6991430. [PMID: 36715328 DOI: 10.1093/lambio/ovad010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 12/19/2022] [Accepted: 01/17/2023] [Indexed: 01/20/2023]
Abstract
This study evaluated the effects of a phenolic-rich extract from jabuticaba [Myrciaria jaboticaba (Vell.) Berg] depulping waste (PEJ) on the survival, antibiotic susceptibility, virulence, and cellular functions of various enterotoxigenic Escherichia coli (ETEC) strains. The minimum inhibitory concentration of PEJ against the five tested ETEC strains was 125 mg mL-1. PEJ at 125 and 250 mg mL-1 caused reductions in viable cell counts of ≥ 3 and ≥ 5 log CFU mL-1 in ETEC over 24 h, respectively. PEJ at subinhibitory concentrations (31.25 and 62.5 mg mL-1) reduced the viable cell counts of ETEC when exposed to in vitro gastrointestinal conditions, besides decreasing the biofilm formation, cell surface hydrophobicity, mucin adhesion, and swimming and swarming motility. PEJ (31.25 and 62.5 mg mL-1) increased the susceptibility of the tested ETEC strains to various clinically relevant antibiotics. The exposure to PEJ (62.5 and 125 mg mL-1) impaired the membrane permeability and enzymatic and efflux pump activities in ETEC cells. PEJ effectively reduces survival, increases antibiotic susceptibility, and attenuates virulence in ETEC. These effects could be linked to a PEJ multi-target action disturbing various cellular functions in ETEC cells. PEJ could be a candidate for developing innovative solutions to prevent and treat ETEC infections.
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Affiliation(s)
- Maiara da Costa Lima
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, PB 58051-900,Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology,Federal Institute of Sertão de Pernambuco,Petrolina, PE 56316-686,Brazil
| | - Dumitru Macarisin
- Center for Food Safety and Applied Nutrition, Division of Microbiology, Food and Drug Administration, College Park, MD HFS-009, USA
| | - Cristina Paiva de Sousa
- Department of Morphology and Pathology, Center of Biological Sciences and Health, Federal University of São Carlos, São Carlos, SP 13565-905, Brazil.,Biotechnology Graduation Program, Center of Exact Sciences and Technologies, Federal University of São Carlos,São Carlos, SP 13565-905,Brazil
| | - J Daniel Dubreuil
- Department of Pathology and Microbiology, Faculty of Veterinary Medicine, Université de Montréal, Saint-Hyacinthe, Québec J2S 2M2, Canada
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, PB 58051-900,Brazil
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Malicia honey (Mimosa quadrivalvis L.) produced by the jandaíra bee (Melipona subnitida D.) improves depressive-like behaviour, somatic, biochemical and inflammatory parameters of obese rats. Food Res Int 2023; 164:112391. [PMID: 36737975 DOI: 10.1016/j.foodres.2022.112391] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 12/11/2022] [Accepted: 12/24/2022] [Indexed: 01/01/2023]
Abstract
Malícia honey produced by the jandaíra bee has hypoglycaemic and hypolipidemic effects and antioxidant activity in vitro and in vivo, which makes it potential adjuvant treatment for obesity. This study aimed to evaluate the effects of malícia honey on somatic and biochemical parameters, depressive-like behaviour and anti-inflammatory activity in obese rats. A total of 40 adult male Wistar rats were initially randomized into a healthy group (HG, n = 20) that consumed a control diet, and an obese group (OG, n = 20) which consumed a cafeteria diet for eight weeks. Then, they were subdivided into four groups: healthy (HG, n = 10); healthy treated with malícia honey (HGH, n = 10); obese (OG, n = 10); and obese treated with malícia honey (OGH, n = 10), maintaining their diets for another eight weeks. The HGH and OGH groups received malícia honey (1000 mg/kg body weight) via gavage. Food intake was monitored daily and body weight was monitored weekly. Biochemical tests related to obesity and glucose and insulin tolerance test, somatic parameters, histological parameters and quantification of NF-κB in the brain were performed. Treatment with malícia honey improved depressive-like behaviour, reduced weight (14 %), body mass index (6 %), and improved lipid profile, leptin, insulin, HOMA-β, and glucose and insulin tolerance in obese rats. It also decreased NF-κB (58.08 %) in the brain. Malícia honey demonstrated anti-obesity and anti-inflammatory effects, and reversed changes in obesity-induced depressive-like behaviour.
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Alves-Santos AM, Sampaio KB, Lima MDS, Coelho ASG, Souza ELD, Naves MMV. Chemical composition and prebiotic activity of baru (Dipteryx alata Vog.) pulp on probiotic strains and human colonic microbiota. Food Res Int 2023; 164:112366. [PMID: 36737953 DOI: 10.1016/j.foodres.2022.112366] [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: 08/15/2022] [Revised: 12/08/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Little knowledge is available in literature regarding the chemical composition and health-promoting effects of baru (Dipteryx alata Vog.) pulp, a by-product usually discarded by the agro-industry during the processing of baru fruit. This study evaluated the chemical composition of baru pulp and investigated its prebiotic activity on distinct probiotic strains and human colonic microbiota with in vitro assays. Baru pulp had high contents of insoluble dietary fibers and phenolic compounds (mainly hesperidin). Baru pulp stimulated the growth and metabolism of the probiotics Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-05, and Lacticaseibacillus casei L-26. In addition, digested baru pulp induced significant benefits on the human colonic microbiota, increasing the relative abundance of Lactobacillus-Enterococcus, Bifidobacterium, and Bacteroides-Prevotella, as well as the production of lactate, acetate, propionate, and butyrate. The results show that baru pulp has potential prebiotic properties to be explored in the formulation of new health-promoting foods.
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Affiliation(s)
- Aline Medeiros Alves-Santos
- Laboratory of Experimental Nutrition, School of Nutrition, Federal University of Goiás (UFG), Goiânia, Brazil
| | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Brazil
| | | | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil
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32
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Junges CH, Guerra CC, Canedo-Reis NAP, Gomes AA, Ferrão MF. Discrimination of whole grape juice using fluorescence spectroscopy data with linear discriminant analysis coupled to genetic and ant colony optimisation algorithms. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:187-195. [PMID: 36514991 DOI: 10.1039/d2ay01636b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In this study, a new approach was developed for classifying grape juices produced in Brazil using unfolded excitation-emission matrix (EEM) fluorescence spectroscopy and chemometrics, with respect to the agricultural production system, namely the conventional or organic agricultural one. Linear discriminant analysis (LDA) coupled to ant colony optimisation (ACO) and the genetic algorithm (GA) were used to select a more effective subset of variables to discriminate grape juice samples. The best results demonstrated highly efficient classification of grape juice samples according to a conventional or organic production process with an accuracy rate of up to 97% for the models and 94% in the prediction of these classes for samples external to the model. The models showed high selectivity and sensitivity with a rate of up to 100% for the training and test datasets, in addition to determining the most significant variables that explain the separation of classes. The proposed method proves to be viable, as it is fast and requires minimal sample preparation, allowing quality control in the food industry.
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Affiliation(s)
- Carlos H Junges
- Laboratório de Quimiometria e Instrumentação Analítica (LAQIA), Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Porto Alegre, Rio Grande do Sul (RS), CEP 91501-970, Brazil.
| | - Celito C Guerra
- Laboratório de Cromatografia e Espectrometria de Massas (LACEM), Unidade Uva e Vinho, Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Rua Livramento, 515, Bento Gonçalves, Rio Grande do Sul, Brazil
| | - Natalia A P Canedo-Reis
- Programa de Pós-Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul, Avenida Ipiranga, 2752, Porto Alegre, Rio Grande do Sul, CEP 90610-000, Brazil
| | - Adriano A Gomes
- Laboratório de Quimiometria e Instrumentação Analítica (LAQIA), Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Porto Alegre, Rio Grande do Sul (RS), CEP 91501-970, Brazil.
| | - Marco F Ferrão
- Laboratório de Quimiometria e Instrumentação Analítica (LAQIA), Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Porto Alegre, Rio Grande do Sul (RS), CEP 91501-970, Brazil.
- Instituto Nacional de Ciência e Tecnologia-Bioanalítica (INCT-Bioanalítica), Cidade Universitária Zeferino Vaz, s/n, Campinas, São Paulo (SP), CEP 13083-970, Brazil
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Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Toujani E, Mejri W, Lassoued HE, Toujani S, Fliss O, Cheikh MHB, Safta F. Development and validation of a stability-indicating high performance liquid chromatographic assay for determination of cariprazine in bulk form and in drug product. ANNALES PHARMACEUTIQUES FRANÇAISES 2023; 81:83-93. [PMID: 36037933 DOI: 10.1016/j.pharma.2022.08.007] [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: 04/25/2022] [Revised: 07/18/2022] [Accepted: 08/23/2022] [Indexed: 01/07/2023]
Abstract
The aim of the present study is to develop a stability indicating high performance liquid chromatographic method for the determination of cariprazine in bulk substance and in drug product. The chromatographic separation was carried out using a Phenomenex Kinetex® C18 column (5μm, 250×4.6mm) and a mobile phase consisting of acetonitrile-potassium dihydrogen orthophosphate buffer (pH 4; 50mM) (30:70, v/v), at a flow rate of 1mlmin -1 and UV detection at 248nm. The column was maintained at 25°C and an injection volume of 20μL was used. Stress testing of cariprazine bulk substance and drug product was performed according to the International Conference on Harmonization (ICH) Q1A (R2) guideline. Various stress conditions were tested including acidic, alkaline and neutral hydrolysis, humidity, oxidation, dry heat and photolysis. A total of three degradation products (DPs) were formed. Among them two DPs were successfully characterized with the liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis.
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Affiliation(s)
- E Toujani
- National Control Laboratory of Tunisia, Jebel Lakhdar Street, 1006 Bab Saadoun-Tunis, Tunisia; Laboratory of Chemical, Galenic and Pharmacological Development of Medicines (LR12ES09), University of Monastir, Faculty of Pharmacy of Monastir, Ibn Sina Street, 5000 Monastir, Tunisia.
| | - W Mejri
- National Control Laboratory of Tunisia, Jebel Lakhdar Street, 1006 Bab Saadoun-Tunis, Tunisia
| | - H E Lassoued
- Laboratory of Chemical, Galenic and Pharmacological Development of Medicines (LR12ES09), University of Monastir, Faculty of Pharmacy of Monastir, Ibn Sina Street, 5000 Monastir, Tunisia
| | - S Toujani
- Faculty of Medicine of Tunis, Djebel Lakhdhar street, 1007 Bab Saadoun-Tunis, Tunisia
| | - O Fliss
- National Control Laboratory of Tunisia, Jebel Lakhdar Street, 1006 Bab Saadoun-Tunis, Tunisia
| | - M H B Cheikh
- Laboratory of Chemical, Galenic and Pharmacological Development of Medicines (LR12ES09), University of Monastir, Faculty of Pharmacy of Monastir, Ibn Sina Street, 5000 Monastir, Tunisia
| | - F Safta
- Laboratory of Chemical, Galenic and Pharmacological Development of Medicines (LR12ES09), University of Monastir, Faculty of Pharmacy of Monastir, Ibn Sina Street, 5000 Monastir, Tunisia
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Kercher MM, Leonardelli S, Cargnel GJ, Vanderlinde R. Determination of exogenous water in grape juice through the isotopic analysis of 18O/16O. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2023. [DOI: 10.1590/1981-6723.17222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Abstract The consumption of grape juice has been growing significantly, so its quality is becoming an issue of great importance, both for the consumer and for the industry. However, identifying adulteration in juice is a great challenge and requires a reliable analytical process. The isotope ratio (18O/16O) is an important tool to determine the addition of exogenous water in beverages, however, there is no official method for juice in Brazil. This study aimed to develop and validate a method for detecting exogenous water in grape juice through isotopic analysis of 18O/16O. The development and validation of the analytical method were performed using Isotope Ratio Mass Spectrometry (IRMS). The effect of temperature and evaporation of δ18O in experimental juices was evaluated, and reference values were found for juices based on the δ 18O of musts. The influence of the juice industrial production process on 18O values was verified, and commercial juices were evaluated in relation to the values of reference regarding the addition of water. The temperature and evaporation parameters did not influence the results of the 18O of the juice, as they presented differences lower than the method uncertainty. The heat exchanger system did not influence the proposed method. The reference values for juice can come from the musts, without affecting the interpretation of the final results. Of the thirty real juices analyzed, nine had exogenous water, three proved to be reconstituted juices and eighteen were considered to have no exogenous water. The method proposed and validated in this study presented values for the limit of detection (LOD) of 0.24‰, the limit of quantification (LOQ) of 0.97‰ and measurement uncertainty of 0.71‰, proving to be effective for the detection of exogenous water in grape juice, through of the analysis of the isotopic ratio of 18O/16O by IRMS.
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Affiliation(s)
- Mirella Mallmann Kercher
- Universidade de Caxias do Sul, Brasil; Secretaria da Agricultura, Pecuária e Desenvolvimento Rural, Brasil
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36
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Wang T, Lin M, Feng X, Wang P, Cao X, Zhang W. Established methods and comparison of 10 organic acids based on reversed phase chromatography and hydrophilic interaction chromatography. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2125585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
Affiliation(s)
- Tianyu Wang
- Zhejiang Citrus Research Institute, Zhejiang Academy of Agricultural Sciences, Taizhou, Zhejiang, China
| | - Mei Lin
- Zhejiang Citrus Research Institute, Zhejiang Academy of Agricultural Sciences, Taizhou, Zhejiang, China
| | - Xianju Feng
- Zhejiang Citrus Research Institute, Zhejiang Academy of Agricultural Sciences, Taizhou, Zhejiang, China
| | - Peng Wang
- Zhejiang Citrus Research Institute, Zhejiang Academy of Agricultural Sciences, Taizhou, Zhejiang, China
| | - Xuedan Cao
- Zhejiang Citrus Research Institute, Zhejiang Academy of Agricultural Sciences, Taizhou, Zhejiang, China
| | - Weiqing Zhang
- Zhejiang Citrus Research Institute, Zhejiang Academy of Agricultural Sciences, Taizhou, Zhejiang, China
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de Lourdes Chaves Macêdo E, Pimentel TC, Santos de Morais J, de Sousa Melo D, Cristina de Souza A, dos Santos Lima M, Sampaio KB, Araújo Rodrigues NP, Dias DR, Leite de Souza E, Schwan RF, Magnani M. Effects of yeast fermented soursop and umbu-cajá pulps on the colonic microbiota of middle-aged hypertensive adults. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems. Food Res Int 2022; 162:111973. [DOI: 10.1016/j.foodres.2022.111973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 08/18/2022] [Accepted: 09/20/2022] [Indexed: 11/22/2022]
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Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour ( Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast. Foods 2022; 11:foods11233814. [PMID: 36496622 PMCID: PMC9739843 DOI: 10.3390/foods11233814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/14/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
In this study, we evaluated the physical, nutritional, and bioactive properties of mandacaru cladode flour (Cereus jamacaru DC.). The granulometric profile revealed particles with non-uniform geometry, flakiness, a rectangular tendency, and a non-homogeneous surface, with particle sizes ranging from 20 to 60 µm. The flour presented low water activity (0.423), a moisture content of 8.24 g/100 g, high ash (2.82 g/100 g), protein (5.18 g/100 g), and total carbohydrate contents (74.48 g/100 g), and low lipid contents (1.88 g/100 g). Mandacaru flour is an excellent source of insoluble dietary fiber (48.08 g/100 g), calcium (76.33%), magnesium (15.21%), and potassium (5.94%). Notably, 1H NMR analysis revealed the presence of N-methyltyramine. Using HPLC chromatography, glucose was identified as the predominant sugar (1.33 g/100 g), followed by four organic acids, especially malic acid (9.41 g/100 g) and citric acid (3.96 g/100 g). Eighteen phenolic compounds were detected, with relevant amounts of kaempferol (99.40 mg/100 g), myricetin (72.30 mg/100 g), and resveratrol (17.84 mg/100 g). The total phenolic compounds and flavonoids were 1285.47 mg GAE/100 g and 15.19 mg CE/100 g, respectively. The mean in vitro antioxidant activity values were higher using the FRAP method (249.45 µmol Trolox TEAC/100 g) compared to the ABTS•+ method (0.39 µmol Trolox TEAC/g). Finally, the ascorbic acid had a content of 35.22 mg/100 g. The results demonstrate the value of mandacaru as a little-explored species and an excellent matrix for the development of flours presenting good nutritional value and bioactive constituents with excellent antioxidant potential.
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Lucena TLC, Batista KS, Pinheiro RO, Cavalcante HC, Gomes JADS, da Silva LA, Lins PP, Ferreira FS, Lima RF, Lima MDS, Aquino JDS. Nutritional Characterization, Antioxidant, and Lipid-Lowering Effects of Yellow Mombin ( Spondias mombin) Supplemented to Rats Fed a High-Fat Diet. Foods 2022; 11:foods11193064. [PMID: 36230142 PMCID: PMC9563763 DOI: 10.3390/foods11193064] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/26/2022] Open
Abstract
The aim of this study was to evaluate the effects of supplementing yellow mombin (YM) on the oxidative, somatic, and lipid parameters in rats fed a high-fat diet. A total of 24 adult Wistar rats were randomized into three groups: normal-fat diet (NF), high-fat diet (HF), and high-fat diet with YM supplementation (HFYM). Diets were administered for four weeks, and YM (400 mg/kg) was supplemented via gavage in the last two weeks of the experiment. After the four-week period, the somatic, serum biochemical, and liver oxidative parameters were evaluated. YM has a high antioxidant activity and significant amounts of phenolic compounds, carotenoids, vitamin C, dietary fibre, and minerals. The HFYM group had the lowest body weight (18.75%), body mass index (17.74%), and adiposity (31.63%) compared with the HF group. YM supplementation reduced low-density lipoprotein by 43.05% and increased high-density lipoprotein by 25.73%, but did not improve the triglyceride levels in the serum. YM treatment improved glucose tolerance and lipid peroxidation, and also enhanced the antioxidant capacity, superoxide dismutase, and glutathione peroxidase activities in the liver. These results indicate the lipid-lowering property and potential antioxidant activity of YM against liver oxidative damage caused by a high-fat diet intake, which may be associated with the bioactive compounds present in this fruit.
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Affiliation(s)
- Tatiana Luiza Costa Lucena
- Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
| | - Kamila Sabino Batista
- Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
| | - Rafael Oliveira Pinheiro
- Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
| | - Hassler Clementino Cavalcante
- Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
| | - Jéssyca Alencar de Sousa Gomes
- Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
| | - Laiane Alves da Silva
- Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
| | - Priscilla Paulo Lins
- Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
| | - Fabrícia Souza Ferreira
- Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
- Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
| | - Rafael Ferreira Lima
- Postgraduate Program in Agroindustrial Systems, Campus Pombal, Federal University of Campina Grande (UFCG), Pombal 58840-000, Paraíba, Brazil
| | - Marcos dos Santos Lima
- Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
- Department of Food Technology, Federal Institute of Sertão Pernambucano (IF SertãoPE), Petrolina 56316-686, Pernambuco, Brazil
| | - Jailane de Souza Aquino
- Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
- Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
- Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
- Correspondence:
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de Lourdes Chaves Macêdo E, Colombo Pimentel T, de Sousa Melo D, Cristina de Souza A, Santos de Morais J, Dos Santos Lima M, Ribeiro Dias D, Freitas Schwan R, Magnani M. Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps. Food Chem 2022; 401:134200. [PMID: 36115231 DOI: 10.1016/j.foodchem.2022.134200] [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: 01/15/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 11/29/2022]
Abstract
Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts. This study isolated yeasts from naturally fermented Caatinga fruits and evaluated Hanseniaspora opuntiae125,Issatchenkia terricola 129, and Hanseniaspora opuntiae 148 on fermentation of soursop and umbu-cajá pulps. All strains were able to ferment the pulps (72 h), increasing (p < 0.05) acetic acid, phenolics concentration and bioaccessibility, and maintaining counts above 7 log CFU/mL after fermentation and/or in vitro digestion. H. opuntiae 125 showed the highest counts (8.43-8.76 log CFU/mL; p < 0.05) in pulps and, higher organic acids production, increased survival to digestion, and higher bioaccessibility of various phenolics (p < 0.05) in the umbu-cajá pulp.I. terricola129 andH. opuntiae 148 showed higher metabolic activity, concentration and bioaccessibility of specific phenolics in umbu-cajá and soursop pulps, respectively (p < 0.05). Volatiles varied (p < 0.05) with the yeast strain. Generally, the yeast biotechnological performance for pulp fermentation was better on its fruit source.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Marciane Magnani
- Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil.
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Izabely Nunes Moreira F, de Medeiros LL, de Carvalho LM, Souza Olegario L, de Sousa Galvão M, da Franca SAM, Kênia Alencar Bezerra T, Suely Madruga M. Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu. Food Chem 2022; 404:134306. [DOI: 10.1016/j.foodchem.2022.134306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/04/2022] [Accepted: 09/14/2022] [Indexed: 11/28/2022]
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de Moraes MS, de Melo Queiroz AJ, de Figueirêdo RMF, D'arc Paz de Matos J, da Silva LPFR, do Nascimento Silva S, Gregório MG, de Oliveira AP, Quirino DJG, de Andrade RA. Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maria Suiane de Moraes
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | | | - Joana D'arc Paz de Matos
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | | | - Mailson Gonçalves Gregório
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
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Carneiro TS, da Conceição Prudêncio Dutra M, Lima DA, Júlia de Brito Araújo A, Lessa Constant PB, Lima MDS. Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Junges CH, Guerra CC, Reis NA, Gomes AA, Diogo FS, Ferrão MF. GRAPE JUICE CLASSIFICATION WITH RESPECT AGRICULTURAL PRODUCTION SYSTEM BY MEANS OF VISIBLE SPECTROSCOPY CHEMOMETRICS ASSISTED. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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Malay apple (Syzygium malaccense) promotes changes in lipid metabolism and a hepatoprotective effect in rats fed a high-fat diet. Food Res Int 2022; 155:110994. [DOI: 10.1016/j.foodres.2022.110994] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 01/04/2022] [Accepted: 01/16/2022] [Indexed: 01/24/2023]
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Dai L, Zhong K, Ma Y, Cui X, Sun Y, Zhang A, Han G. Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of Vitis vinifera L. Cv. Merlot Wine. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092608. [PMID: 35565959 PMCID: PMC9105304 DOI: 10.3390/molecules27092608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/09/2022] [Accepted: 04/17/2022] [Indexed: 11/16/2022]
Abstract
Acetaldehyde is a critical reactant on modifying the phenolic profile during red wine aging, suggesting that the acetaldehyde-mediated condensation can be responsible for the variation of antioxidant activity during the aging of this beverage. The present study employs exogenous acetaldehyde at six levels of treatment (7.86 ± 0.10–259.02 ± 4.95 mg/L) before the bottle aging of Merlot wines to encourage phenolic modification. Acetaldehyde and antioxidant activity of wine were evaluated at 0, 15, 30, 45, 60 and 75 days of storage, while monomeric and polymeric phenolics were analyzed at 0, 30 and 75 days of storage. The loss of acetaldehyde was fitted to a first-order reaction model, the rate constant (k) demonstrated that different chemical reaction happened in wines containing a different initial acetaldehyde. The disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde could be divided into two phases, the antioxidant activity of wine did not alter significantly in the first phase, although most monomeric phenolics vanished, but the second phase would dramatically reduce the antioxidant activity of wine. Furthermore, a higher level of acetaldehyde could shorten the reaction time of the first phase. These results indicate that careful vinification handling aiming at controlling the acetaldehyde allows one to maintain prolonged biological activity during wine aging.
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Affiliation(s)
- Lingmin Dai
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Ke Zhong
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Yan Ma
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Xiaoqian Cui
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Yuhang Sun
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Ang Zhang
- Technology Centre of Qinhuangdao Customs, Qinhuangdao 066004, China;
| | - Guomin Han
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
- Correspondence:
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48
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Barros de Medeiros VP, Salgaço MK, Pimentel TC, Rodrigues da Silva TC, Sartoratto A, Lima MDS, Sassi CFDC, Mesa V, Magnani M, Sivieri K. Spirulina platensis biomass enhances the proliferation rate of Lactobacillus acidophilus 5 (La-5) and combined with La-5 impact the gut microbiota of medium-age healthy individuals through an in vitro gut microbiome model. Food Res Int 2022; 154:110880. [PMID: 35337549 DOI: 10.1016/j.foodres.2021.110880] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/03/2021] [Accepted: 12/04/2021] [Indexed: 11/16/2022]
Abstract
This study first evaluated the stimulatory effect of S. platensis biomass on the growth of L. acidophilus and the metabolic activity during fermentation (37 °C, 72 h) in a culture medium. The results demonstrated a higher impact of S. platensis biomass than fructooligosaccharide (FOS), an established prebiotic. Higher L. acidophilus proliferation rates and metabolic activity were observed (lower pH values and higher concentrations of acetic, lactic, and propionic acids) in the presence of S. platensis. Then, we evaluated the effects of the S. platensis biomass (1.5 g, twice a day, 5 days) in association with L. acidophilus (106 CFU/g) on the gut microbiota composition of medium-age healthy individuals through the Simulator of Human Intestinal Microbial Ecosystem (SHIME®) and measurement of metabolites. L. acidophilus (La5) and L. acidophilus + S. platensis (Spi-La5) could positively modulate the intestinal microbiota. The administration of La5 resulted in increases in Bacteroides, Megasphaera, Lactobacillus, and Parabacteroides genus abundance, with a consequent decrease in ammonium ions. The administration of Spi-La5 increased the abundance of the genus Erysipelatoclostridium, Roseburia, Enterococcus, Bifidobacterium, Coriobacteriaceae UCG-003, Enterobacter, and Paraclostridium. The results demonstrate that the intestinal microbiota was differently modified by administrating La5 and Spi-La5 and indicate the latter as an alternative for microbiota positive modulation in healthy individuals.
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Affiliation(s)
| | - Mateus Kawata Salgaço
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, Brazil
| | | | | | - Adilson Sartoratto
- Pluridisciplinary Center for Chemical, Biological and Agricultural Research (CPQBA), UNICAMP, Brazil
| | - Marcos Dos Santos Lima
- Departament of Food Technology, Federal Institute of Sertão Pernambucano, Pernambuco, Brazil
| | | | - Victoria Mesa
- Food and Human Nutrition Research Group, University of Antioquia, Medellín, Colombia
| | - Marciane Magnani
- Department of Food Engineering, Center of Technology, Federal University of Paraíba, PB, Brazil.
| | - Katia Sivieri
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, Brazil
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49
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Silva FA, Queiroga RDCRDE, de Souza EL, Voss GB, Borges GDSC, Lima MDS, Pintado MME, Vasconcelos MADS. Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt. Food Chem 2022; 369:130957. [PMID: 34488134 DOI: 10.1016/j.foodchem.2021.130957] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 07/19/2021] [Accepted: 08/23/2021] [Indexed: 12/18/2022]
Abstract
This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel "Precoce" grape preparation and flour from derived solid by-products. Physicochemical characteristics, probiotic counts, phenolic and protein/peptide molecular weight profile, antioxidant capacity (AC) and sensory acceptance of different yogurt formulations were evaluated. Yogurts with Isabel grape ingredients (IGI) had high nutritional value, distinct phenolic profile and high AC. High counts of probiotic Lactobacillus acidophilus La-05 were found in yogurts during storage. AC of yogurts with IGI increased during a simulated gastrointestinal digestion with breakdown of high molecular weight proteins and release of protein-bound phenolics. AC of yogurts with IGI should be linked to goat milk peptides and Isabel grape phenolics. Yogurts with IGI had enhanced sensory acceptance. Incorporation of Isabel grape preparation and derived by-product flour into probiotic goat milk yogurt resulted in an added-value product with multifunctional characteristics and improved sensory characteristics.
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Affiliation(s)
| | | | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Glenise Bierhalz Voss
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Graciele da Silva Campelo Borges
- Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Marcos Dos Santos Lima
- Institute Federal of Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Pernambuco, Brazil
| | - Maria Manuela Estevez Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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50
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Xia HQ, Gu T, Fan R, Zeng J. Comparative investigation of bioflavonoid electrocatalysis in 1D, 2D, and 3D carbon nanomaterials for simultaneous detection of naringin and hesperidin in fruits. RSC Adv 2022; 12:6409-6415. [PMID: 35424592 PMCID: PMC8982062 DOI: 10.1039/d1ra07217j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Accepted: 02/13/2022] [Indexed: 12/16/2022] Open
Abstract
Electrocatalysis of bioflavonoids in carbon nanomaterials plays an important role in electrochemical sensors for the detection of their content in fruits. In this study, three types of carbon nanomaterials with 1D, 2D, and 3D structures, namely carbon nanotubes (CNTs), graphene oxide (GO), and Ketjen black (KB), were modified onto glassy carbon electrodes for the electrocatalysis of hesperidin and naringin, which are two important bioflavonoids in fruits. As a result, the CNT-modified electrodes showed the highest electrocatalytic activity for both hesperidin and naringin compared to GO and KB. The morphology and surface chemistry of the carbon nanomaterials were characterized. The structural defects and carbon status of carbon nanomaterials are proposed to be the most important factors affecting the electrocatalysis of hesperidin and naringin. Finally, a CNT-based electrochemical sensor was fabricated to simultaneously detect hesperidin and naringin. Real sample tests on the fruit extract of Citrus grandis “Tomentosa” show that the proposed electrochemical sensors with high recovery thus could be employed in practical applications. Electrocatalysis of bioflavonoids at 1D, 2D and 3D carbon nanomaterials was investigated for simultaneous detection of naringin and hesperidin in fruits.![]()
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Affiliation(s)
- Hong-qi Xia
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MARA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Tingting Gu
- School of Chemical Engineering, University of Science and Technology Liaoning, Anshan 114051, China
| | - Ruiyi Fan
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MARA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Jiwu Zeng
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MARA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
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