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Zhou S, Tang X, Hegyi F, Nagy A, Takács K, Zalán Z, Chen G, Du M. In vitro digestion and fermentation characteristics of soluble dietary fiber from adlay (Coix lacryma-jobi L. var. ma-yuen Staft) bran modified by steam explosion. Food Res Int 2024; 192:114747. [PMID: 39147484 DOI: 10.1016/j.foodres.2024.114747] [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: 04/19/2024] [Revised: 07/04/2024] [Accepted: 07/10/2024] [Indexed: 08/17/2024]
Abstract
Adlay bran is known for its nutrient-rich profile and multifunctional properties, and steam explosion (SE) is an emerging physical modification technique. However, the specific effects of SE on the activity composition and antioxidant capacity of adlay bran soluble dietary fiber (SDF) during in vitro digestion, as well as its influence on gut microbiota during in vitro fermentation, remain inadequately understood. This paper reports the in vitro digestion and fermentation characteristics of soluble dietary fiber from adlay bran modified by SE (SE-SDF). Compared with the untreated samples (0-SDF), most of the phenolic compounds and antioxidant capacity were significantly increased in the SE-SDF digests. Additionally, SE was beneficial for adlay bran SDF to increase the content of acetic acid, propionic acid and total short-chain fatty acids (SCFAs) in fermentation broth during in vitro fermentation. SE-SDF could promote the growth of beneficial bacteria while inhibiting the proliferation of pathogenic microbes. Our research indicates that SE-SDF shows strong antioxidant properties after in vitro digestion and plays a pivotal role in regulating gut microbiota during in vitro fermentation, ultimately enhancing human intestinal health.
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Affiliation(s)
- Shuxin Zhou
- College of Food Science, Southwest University, 2# Tian Sheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Xinjing Tang
- College of Food Science, Southwest University, 2# Tian Sheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Ferenc Hegyi
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Food Science and Technology Institute, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - András Nagy
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Food Science and Technology Institute, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Krisztina Takács
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Food Science and Technology Institute, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Zsolt Zalán
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Food Science and Technology Institute, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
| | - Guangjing Chen
- College of Food Science and Engineering, Guiyang University, Guiyang, 550005, PR China
| | - Muying Du
- College of Food Science, Southwest University, 2# Tian Sheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China.
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Gazza L, Menga V, Taddei F, Nocente F, Galassi E, Natale C, Lanzanova C, Paone S, Fares C. Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products. Foods 2024; 13:990. [PMID: 38611296 PMCID: PMC11011531 DOI: 10.3390/foods13070990] [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: 03/05/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
The technological and nutritional traits of food-grade sorghum hybrids, hulled/naked oat varieties and maize genotypes of different colors were studied for novel and healthier gluten-free foods. Oat genotypes showed the highest protein content, followed by maize and sorghum. The total starch and the total dietary fiber content were quite similar among the three species. Great variation was found in the amylose content, and the highest was in sorghum (27.12%), followed by oat 16.71% and maize 10.59%. Regarding the pasting profile, the rank of Peak Viscosity was sorghum (742.8 Brabender Unit, BU), followed by maize (729.3 BU) and oat (685.9 BU). Oat and sorghum genotypes had similar average breakdown (407.7 and 419.9 BU, respectively) and setback (690.7 and 682.1 BU, respectively), whereas maize showed lower values for both parameters (384.1 BU and 616.2 BU, respectively). The total antioxidant capacity, only in maize, significantly correlated with total flavonoid, phenolic and proanthocyanidin contents, indicating that all the measured compounds contributed to antioxidant capacity. The study indicated the importance of sounding out the nutritional and technological characteristics of gluten-free cereals in order to select suitable cultivars to be processed in different gluten-free foods with better and healthier quality.
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Affiliation(s)
- Laura Gazza
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Valeria Menga
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
| | - Federica Taddei
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Francesca Nocente
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Elena Galassi
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Chiara Natale
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Chiara Lanzanova
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, Via Stezzano, 24, 24126 Bergamo, Italy;
| | - Silvana Paone
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
| | - Clara Fares
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
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Jiménez-Pulido IJ, Rico D, De Luis D, Martín-Diana AB. Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products. Foods 2024; 13:378. [PMID: 38338514 PMCID: PMC10855855 DOI: 10.3390/foods13030378] [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: 12/28/2023] [Revised: 01/18/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g-1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g-1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40-50 °C); meanwhile, at higher HPP temperatures (60-70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained.
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Affiliation(s)
- Iván Jesús Jiménez-Pulido
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
| | - Daniel De Luis
- Endocrinology and Nutrition Research Centre, Medicine School, Service of Endocrinology and Nutrition, Universitary Clinic Hospital of Valladolid, University of Valladolid, Av. Ramón y Cajal, 3, 47003 Valladolid, Spain;
| | - Ana Belén Martín-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
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Ji ZH, Xie WY, Zhao PS, Wu HY, Ren WZ, Hu JP, Gao W, Yuan B. Oat Peptides Alleviate Dextran Sulfate Sodium Salt-Induced Colitis by Maintaining the Intestinal Barrier and Modulating the Keap1-Nrf2 Axis. Nutrients 2023; 15:5055. [PMID: 38140314 PMCID: PMC10746067 DOI: 10.3390/nu15245055] [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: 11/16/2023] [Revised: 12/06/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023] Open
Abstract
The prevalence of inflammatory bowel disease (IBD) is progressively rising each year, emphasizing the significance of implementing rational dietary interventions for disease prevention. Oats, being a staple agricultural product, are abundant in protein content. This study aimed to investigate the protective effects and underlying mechanisms of oat peptides (OPs) in a mouse model of acute colitis induced by dextran sulfate sodium salt (DSS) and a Caco-2 cell model. The findings demonstrated that intervention with OPs effectively mitigated the symptoms associated with DSS-induced colitis. The physicochemical characterization analysis demonstrated that the molecular weight of the OPs was predominantly below 5 kDa, with a predominant composition of 266 peptides. This study provides further evidence of the regulatory impact of OPs on the Keap1-Nrf2 signaling axis and elucidates the potential role of WGVGVRAERDA as the primary bioactive peptide responsible for the functional effects of OPs. Ultimately, the results of this investigation demonstrate that OPs effectively mitigate DSS-induced colitis by preserving the integrity of the intestinal barrier and modulating the Keap1-Nrf2 axis. Consequently, these findings establish a theoretical foundation for the utilization of OPs as dietary supplements to prevent the onset of IBD.
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Affiliation(s)
- Zhong-Hao Ji
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, China; (Z.-H.J.); (W.-Y.X.); (P.-S.Z.); (H.-Y.W.); (W.-Z.R.); (J.-P.H.)
- Department of Basic Medicine, Changzhi Medical College, Changzhi 046000, China
| | - Wen-Yin Xie
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, China; (Z.-H.J.); (W.-Y.X.); (P.-S.Z.); (H.-Y.W.); (W.-Z.R.); (J.-P.H.)
| | - Pei-Sen Zhao
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, China; (Z.-H.J.); (W.-Y.X.); (P.-S.Z.); (H.-Y.W.); (W.-Z.R.); (J.-P.H.)
| | - Hong-Yu Wu
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, China; (Z.-H.J.); (W.-Y.X.); (P.-S.Z.); (H.-Y.W.); (W.-Z.R.); (J.-P.H.)
- Jilin Academy of Agricultural Sciences, Jilin 132101, China
| | - Wen-Zhi Ren
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, China; (Z.-H.J.); (W.-Y.X.); (P.-S.Z.); (H.-Y.W.); (W.-Z.R.); (J.-P.H.)
| | - Jin-Ping Hu
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, China; (Z.-H.J.); (W.-Y.X.); (P.-S.Z.); (H.-Y.W.); (W.-Z.R.); (J.-P.H.)
| | - Wei Gao
- Changchun National Experimental Animal Center, Jilin University, Changchun 130062, China
| | - Bao Yuan
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, China; (Z.-H.J.); (W.-Y.X.); (P.-S.Z.); (H.-Y.W.); (W.-Z.R.); (J.-P.H.)
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Dan A, Chen Y, Tian Y, Wang S. In vivo anti-aging properties on fat diet-induced high fat Drosophila melanogaster of n-butanol extract from Paecilomyces hepiali. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.015] [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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Gaur G, Chen C, Gänzle MG. Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460. Int J Food Microbiol 2023; 388:110100. [PMID: 36706579 DOI: 10.1016/j.ijfoodmicro.2023.110100] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 11/05/2022] [Accepted: 01/15/2023] [Indexed: 01/22/2023]
Abstract
In plants, hydroxycinnamic and hydroxybenzoic acids occur mainly as esters. This study aimed to determine the contribution of individual phenolic acid esterases in Lp. plantarum TMW1.460, which encodes for four esterases: TanA, Lp_0796, Est_1092 and a homolog of Lj0536 and Lj1228 that was termed HceP. To determine which of the phenolic acid esterases present in Lp plantarum TMW1.460 are responsible for esterase activity, mutants with deletions in lp_0796, est_1092, tanB, hceP, or hceP and est_1092 were constructed. The phenotype of wild type strain and mutants was determined with esters of hydroxycinnamic acids (chlorogenic acid and ethyl ferulate) and of hydroxybenzoic acids (methyl gallate, tannic acid and epigallocatechin-3-gallate). Lp. plantarum TMW1.460 hydrolysed chlorogenic acid, methyl ferulate and methyl gallate but not tannic acid or epigallocatechin gallate. The phenotype of mutant strains during growth in mMRS differed from the wild type as follows: Lp. plantarum TMW1.460ΔhceP did not hydrolyse esters of hydroxycinnamic acids; Lp. plantarum TMW1.460ΔtanB did not hydrolyse esters of hydroxybenzoic acids; disruption of est_1092 or Lp_0796 did not alter the phenotype. The phenotype of Lp. plantarum TMW1.460ΔΔhceP/est_1092 was identical to Lp. plantarum TMW1.460ΔhceP. The metabolism of phenolic acids during growth of the mutant strains in broccoli puree and wheat sourdough did not differ from metabolism of the wild type strain. In conclusion, esters of hydroxycinnamic and hydroxybenzoic acids each are hydrolysed by dedicated enzymes. The hydroxycinnamic acid esterase HceP is not expressed, or not active during growth of Lp. plantarum TMW1.460 in all food substrates.
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Affiliation(s)
- Gautam Gaur
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - Chen Chen
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada; Shanghai Institute of Technology, School of Perfume and Aroma Technology, Shanghai, PR China
| | - Michael G Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada.
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Shehzad A, Rabail R, Munir S, Jan H, Fernández-Lázaro D, Aadil RM. Impact of Oats on Appetite Hormones and Body Weight Management: A Review. Curr Nutr Rep 2023; 12:66-82. [PMID: 36790719 PMCID: PMC9930024 DOI: 10.1007/s13668-023-00454-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/20/2022] [Indexed: 02/16/2023]
Abstract
PURPOSE OF REVIEW This study aims to review the hunger hormones in obesity management and the impact of oats in regulating these hormones for hunger suppression and body weight management. In this review, the impact of various edible forms of oats like whole, naked, sprouted, or supplemented has been investigated for their appetite hormones regulation and weight management. RECENT FINDINGS The onset of obesity has been greatly associated with the appetite-regulating hormones that control, regulate, and suppress hunger, satiety, or energy expenditure. Many observational and clinical studies prove that oats have a positive effect on anthropometric measures like BMI, waist circumference, waist-to-hip ratio, lipid profile, total cholesterol, weight, appetite, and blood pressure. Many studies support the concept that oats are rich in protein, fiber, healthy fats, Fe, Zn, Mg, Mn, free phenolics, ß-glucan, ferulic acid, avenanthramides, and many more. Beta-glucan is the most important bioactive component that lowers cholesterol levels and supports the defense system of the body to prevent infections. Hence, several clinical studies supported oats utilization against obesity, appetite hormones, and energy regulation but still, some studies have shown no or little significance on appetite. Results of various studies revealed the therapeutic potentials of oats for body weight management, appetite control, strengthening the immune system, lowering serum cholesterol, and gut microbiota promotion by increased production of short-chain fatty acids.
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Affiliation(s)
- Amna Shehzad
- grid.413016.10000 0004 0607 1563National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
| | - Roshina Rabail
- grid.413016.10000 0004 0607 1563National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
| | - Seemal Munir
- grid.413016.10000 0004 0607 1563National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
| | - Hamza Jan
- grid.508534.fDepartment of Clinical Nutrition, Nur International University, Lahore, 54950 Pakistan
| | - Diego Fernández-Lázaro
- grid.5239.d0000 0001 2286 5329Departamento de Biología Celular, Genética, Histología y Farmacología, Facultad de Ciencias de la Salud, Campus de Soria, Universidad de Valladolid, Soria, 42004 Spain
- grid.5239.d0000 0001 2286 5329Grupo de Investigación Reconocido “Neurobiología”, Facultad de Medicina, Universidad de Valladolid, Valladolid, 47005 Spain
| | - Rana Muhammad Aadil
- grid.413016.10000 0004 0607 1563National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
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Zhang Y, Li Y, Ren X, Zhang X, Wu Z, Liu L. The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds. Food Chem 2023; 402:134231. [DOI: 10.1016/j.foodchem.2022.134231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 09/07/2022] [Accepted: 09/11/2022] [Indexed: 01/18/2023]
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Gaur G, Gänzle MG. Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites. Curr Res Food Sci 2023; 6:100448. [PMID: 36713641 PMCID: PMC9876838 DOI: 10.1016/j.crfs.2023.100448] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 01/07/2023] [Accepted: 01/15/2023] [Indexed: 01/19/2023] Open
Abstract
Lactobacillaceae are among the major fermentation organisms in most food fermentations but the metabolic pathways for conversion of (poly)phenolic compounds by lactobacilli have been elucidated only in the past two decades. Hydroxycinnamic and hydroxybenzoic acids are metabolized by separate enzymes which include multiple esterases, decarboxylases and hydroxycinnamic acid reductases. Glycosides of phenolic compounds including flavonoids are metabolized by glycosidases, some of which are dedicated to glycosides of plant phytochemicals rather than oligosaccharides. Metabolism of phenolic compounds in food fermentations often differs from metabolism in vitro, likely reflecting the diversity of phenolic compounds and the unknown stimuli that induce expression of metabolic genes. Current knowledge will facilitate fermentation strategies to achieve improved food quality by targeted conversion of phenolic compounds.
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Affiliation(s)
| | - Michael G. Gänzle
- Corresponding author. University of Alberta, Dept. of Agricultural, Food and Nutritional Science, 4-10 Ag/For Centre, Edmonton, AB, T6G 2P5, Canada.
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Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull. Foods 2022; 11:foods11182769. [PMID: 36140899 PMCID: PMC9497932 DOI: 10.3390/foods11182769] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/01/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
Oat consumption has increased during the last decade because of the health benefits associated with its soluble dietary fiber (β-glucan), functional proteins, lipids, and the presence of specific phytochemicals, such as avenanthramides. Oat is consumed mainly as whole grain, and the hull (seed coat), comprising 25–35% of the entire grain, is removed, generating a large amount of waste/by-product from the milling industry. The objective of this study was to evaluate the use of biotechnological strategies, such as sprouting for oat grain (OG) and hydrolysis for oat hull (OH), to enhance antioxidant and anti-inflammatory properties and lower the glycemic index (GI). Sprouting produced significant (p ≤ 0.05) increases in free (32.10 to 76.62 mg GAE (100 g)−1) and bound phenols (60.45 to 124.36 mg GAE (100 g)−1), increasing significantly (p ≤ 0.05) the avenanthramide (2c, 2p and 2f) soluble phenolic alkaloid content and anti-inflammatory properties of OG. On the other hand, the hydrolysis of OH using Viscoferm (EH2-OH) and Ultraflo XL (EH21-OH) increased by 4.5 and 5-fold the release of bound phenols, respectively; meanwhile, the use of Viscoferm increased the 4.55-fold soluble β-glucan content in OH, reaching values close to those of OG (4.04 vs. 4.46 g (100 g)−1). The study shows the potential of both strategies to enhance the nutritional and bioactive properties of OG and OH and describes these processes as feasible for the industry to obtain an ingredient with high antioxidant and anti-inflammatory activities. Single or combined biotechnological tools can be used on oat grains and hulls to provide nutraceutical ingredients.
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Jin F, Wang Y, Huang R, Li B, Zhou Y, Pei D. Phenolic extracts from colored-walnut pellicles: antioxidant efficiency in walnut oil preservation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2082466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Feng Jin
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
| | - Yaping Wang
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
| | - Ruimin Huang
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
| | - Baoxin Li
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
| | - Ye Zhou
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
| | - Dong Pei
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
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Dziki D, Tarasiuk W, Gawlik-Dziki U. Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties. MATERIALS (BASEL, SWITZERLAND) 2021; 14:5443. [PMID: 34576663 PMCID: PMC8466620 DOI: 10.3390/ma14185443] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/16/2021] [Accepted: 09/17/2021] [Indexed: 12/19/2022]
Abstract
Oat husk (OH; hull) is a by-product generated from oat processing and is rich in insoluble fibre and phenolic compounds. The aim of this work was to study the particle size distribution, antioxidant activity, and phenolic profile of micronized OH. For this purpose, the hull was first sterilized using superheated steam and was then ground using an impact classifier mill. The particle size distribution (PSD) of the ground husk was determined using the laser diffraction method and the parameters characterizing the PSD of the ground husk, and its antioxidant activity were calculated. In addition, UPLC-MS/MS analysis of phenolic acids was also performed. Micronization of the sterilized husk effectively decreased the size of the particles, and with the increasing speed of the rotor and classifier, the median size of the particles (d50) decreased from 63.8 to 16.7 µm. The following phenolic acids were identified in OH: ferulic, caffeic, p-hydroxybenzoic, vanillic, syringic, and synapic acid. Ferulic acid constituted about 95% of total phenolic acids. The antioxidant activity of the obtained extracts increased as the particle size of the micronized husk decreased. The highest half maximal inhibitory concentration (EC50 index) was found for chelating power, and the lowest was found in the case of radical scavenging activity against DPPH.
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Affiliation(s)
- Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
- FIBRECARE Sp. z o.o., Słowackiego 16, 40-094 Katowice, Poland; (W.T.); (U.G.-D.)
| | - Wojciech Tarasiuk
- FIBRECARE Sp. z o.o., Słowackiego 16, 40-094 Katowice, Poland; (W.T.); (U.G.-D.)
- Faculty of Mechanical Engineering Bialystok, Bialystok University of Technology, Wiejska 45A, 15-351 Białystok, Poland
| | - Urszula Gawlik-Dziki
- FIBRECARE Sp. z o.o., Słowackiego 16, 40-094 Katowice, Poland; (W.T.); (U.G.-D.)
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Yuan S, Li C, Yu H, Xie Y, Guo Y, Yao W. Screening of lactic acid bacteria for degrading organophosphorus pesticides and their potential protective effects against pesticide toxicity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111672] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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14
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Schmitz E, Francis J, Gutke K, Nordberg Karlsson E, Adlercreutz P, Paulsson M. Chemical and biochemical bleaching of oat hulls: The effect of hydrogen peroxide, laccase, xylanase and sonication on optical properties and chemical composition. ACTA ACUST UNITED AC 2021; 30:e00624. [PMID: 34123735 PMCID: PMC8175284 DOI: 10.1016/j.btre.2021.e00624] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 04/26/2021] [Accepted: 04/27/2021] [Indexed: 11/30/2022]
Abstract
Alkaline hydrogen peroxide is a mild and robust bleaching method for oat hulls. The lignocellulose content is not altered during alkaline H2O2 bleaching. Neither phenolic acids nor coniferaldehyde structures are removed during bleaching. Laccase, xylanase and sonication are not suitable for biobleaching of oat hulls.
Oat hulls are an excellent dietary fibre source for food supplements due to their rich lignocellulose composition as well as their great abundance as low-value agricultural side stream. For the production of white fibre supplements, a mild, but effective bleaching of the hulls is required. Chemical bleaching with hydrogen peroxide and sodium hydroxide was here found to be a suitable method increasing the CIE L* value (corresponds to a lightness value) above 85. The developed method is mild, retaining the hull’s chemical composition. Only a minor decrease in coniferaldehyde structures upon bleaching was detected. Colour and chemical variabilities of oat hulls from different growth seasons did not influence the required bleaching conditions to achieve the desired optical properties. The inclusion of biochemical bleaching steps utilizing the xylanase Pentopan Mono BG, the laccase NS51003 and sonication was industrially not feasible as they could not reduce the required amount of subsequently applied bleaching chemicals significantly.
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Affiliation(s)
- Eva Schmitz
- Department of Chemistry, Division of Biotechnology, Lund University, PO-Box 124, 22100 Lund, Sweden
| | - Juanita Francis
- Department of Chemistry, Division of Biotechnology, Lund University, PO-Box 124, 22100 Lund, Sweden
| | | | - Eva Nordberg Karlsson
- Department of Chemistry, Division of Biotechnology, Lund University, PO-Box 124, 22100 Lund, Sweden
| | - Patrick Adlercreutz
- Department of Chemistry, Division of Biotechnology, Lund University, PO-Box 124, 22100 Lund, Sweden
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15
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Xochitl AF, Rosalía RC, Minerva RG, Mendoza-Sánchez M, Mora O, Pérez-Ramírez IF. Polyphenols and avenanthramides extracted from oat (Avena sativa L.) grains and sprouts modulate genes involved in glucose and lipid metabolisms in 3T3 L1 adipocytes. J Food Biochem 2021; 45:e13738. [PMID: 33899247 DOI: 10.1111/jfbc.13738] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/22/2021] [Accepted: 03/21/2021] [Indexed: 12/13/2022]
Abstract
This study aimed to evaluate the effect of polyphenol (PE) and avenanthramide (AE) extracts from oat grains (OG) and sprouts (OS) on genes related to glucose and lipid metabolisms in 3T3 L1 adipocytes. The AE-OS exerted the greatest effect on genes involved in glucose metabolism, increasing Glut4, Irs1, and Pi3k expression by 3.0- to 3.9-fold. Conversely, the PE-OS exerted the greatest effect on genes involved in lipid metabolism, decreasing Fasn and Acaca expression by 0.2- to 0.3-fold, and increasing Cpt1a and Acadm expression by 2.7- to 3.0-fold. These effects were mainly related to their high content of avenanthramides A (2p), B (2f), and C (2c), quercetin 3-O-rutinoside, kaempferol, sinapoylquinic acid, and apigenin and luteolin derivatives according to the chemometric analysis. In conclusion, this study demonstrated that oat sprouts extract exerts a greater effect than oat grains on the regulation of genes involved in glucose and lipid metabolisms in adipocytes. PRACTICAL APPLICATIONS: This study demonstrates that polyphenols and avenanthramides extracted from oat (Avena sativa L.) grains and sprouts modulate key genes involved in glucose and lipid metabolisms in adipocytes and that oat sprouts exert a greatest health beneficial effect than oat grains due to their higher content of bioactive compounds. In addition, the chemometric analysis identified the bioactive compounds that can be associated with the beneficial effects of oat grains and sprouts, which can be further used for the identification of oat varieties and oat-derived products with high content of these bioactive compounds and, thus, with high nutraceutical potential.
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Affiliation(s)
| | | | - Ramos-Gómez Minerva
- Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Querétaro, México
| | | | - Ofelia Mora
- Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Juriquilla, Querétaro, México
| | - Iza F Pérez-Ramírez
- Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Querétaro, México
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Aboagye IA, Rosser CL, Baron VS, Beauchemin KA. In Vitro Assessment of Enteric Methane Emission Potential of Whole-Plant Barley, Oat, Triticale and Wheat. Animals (Basel) 2021; 11:ani11020450. [PMID: 33572151 PMCID: PMC7915071 DOI: 10.3390/ani11020450] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/05/2021] [Accepted: 02/07/2021] [Indexed: 11/16/2022] Open
Abstract
The study determined in vitro enteric methane (CH4) emission potential of whole-plant cereal (WPC) forages in relationship to nutrient composition, degradability, and rumen fermentation. Two varieties of each WPC (barley, oat, triticale, and wheat) were harvested from two field replications in each of two locations in central Alberta, Canada, and an in vitro batch culture technique was used to characterize gas production (GP), fermentation, and degradability. Starch concentration (g/kg dry matter (DM)) was least (p < 0.001) for oat (147), greatest for wheat (274) and barley (229), and intermediate for triticale (194). The aNDF concentration was greater for oat versus the other cereals (531 vs. 421 g/kg DM, p < 0.01). The 48 h DM and aNDF degradabilities (DMD and aNDFD) differed (p < 0.001) among the WPCs. The DMD was greatest for barley, intermediate for wheat and triticale, and least for oat (719, 677, 663, and 566 g/kg DM, respectively). Cumulative CH4 production (MP; mL) from 12 h to 48 h of incubation was less (p < 0.001) for oat than the other cereals, reflecting its lower DMD. However, CH4 yield (MY; mg of CH4/g DM degraded) of barley and oat grown at one location was less than that of wheat and triticale (28 vs. 31 mg CH4/g DM degraded). Chemical composition failed to explain variation in MY (p = 0.35), but it explained 45% of the variation in MP (p = 0.02). Variation in the CH4 emission potential of WPC was attributed to differences in DMD, aNDFD, and fermentation end-products (R2 ≥ 0.88; p < 001). The results indicate that feeding whole-plant oat forage to ruminants may decrease CH4 emissions, but animal performance may also be negatively affected due to lower degradability, whereas barley forage may ameliorate emissions without negative effects on animal performance.
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Affiliation(s)
- Isaac A. Aboagye
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 1st Avenue South, Lethbridge, AB T1J 4B1, Canada; (I.A.A.); (C.L.R.)
| | - Christine L. Rosser
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 1st Avenue South, Lethbridge, AB T1J 4B1, Canada; (I.A.A.); (C.L.R.)
| | - Vern S. Baron
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada;
| | - Karen A. Beauchemin
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 1st Avenue South, Lethbridge, AB T1J 4B1, Canada; (I.A.A.); (C.L.R.)
- Correspondence:
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17
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Song J, Shao Y, Chen X, Li X. Release of characteristic phenolics of quinoa based on extrusion technique. Food Chem 2020; 374:128780. [PMID: 34083060 DOI: 10.1016/j.foodchem.2020.128780] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 11/28/2020] [Accepted: 11/28/2020] [Indexed: 12/20/2022]
Abstract
Quinoa is rich in phenolics which are benefit for human health for their outstanding antioxidant capacity, anti-inflammatory property and special biological functions. However, most of phenolics existed as bound form that with low bioavailability in quinoa. In this study, extrusion technique was applied for the release of bound phenolics in red quinoa (RQ), and effects of extruded temperature (120 °C, 140 °C, 160 °C and 180 °C) on the release of characteristic phenolics of RQ was investigated as well. Phenolics both presented as free and bound forms were identified in RQ and extruded quinoa samples, and result showed rutin, ferulic acid and vanillic acid were most common. The content of bound phenolics in RQ was 155.52 mg/kg, however, in extruded red quinoa (ERQ) was 77.25 mg/kg (ERQ-140 °C)-84.08 mg/kg (ERQ-120 °C). In corresponding, free phenolics in RQ was 22.15 mg/kg, while in ERQ was 41.04 mg/kg (ERQ-140 °C)-47.25 mg/kg (ERQ-160 °C). In conclusion, extrusion was excellent for the release of bound phenolics in quinoas and the best extruded temperature was 160 °C. Extrusion technique was potential in the processing of quinoa.
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Affiliation(s)
- Jianxin Song
- College of Food Science and Engineering, Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yong Shao
- Institute of Quality Standardization & Testing Technology for Agro-products, Chinese Academy of Agricultural Science, Beijing, China
| | - Xiaoxu Chen
- College of Food Science and Engineering, Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xihong Li
- College of Food Science and Engineering, Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
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18
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Schmitz E, Nordberg Karlsson E, Adlercreutz P. Warming weather changes the chemical composition of oat hulls. PLANT BIOLOGY (STUTTGART, GERMANY) 2020; 22:1086-1091. [PMID: 33463881 PMCID: PMC7702143 DOI: 10.1111/plb.13171] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Accepted: 08/09/2020] [Indexed: 05/19/2023]
Abstract
The current threats of climate change are driving attention away from the petrochemical industry towards more sustainable and bio-based production processes for fuels and speciality chemicals. These processes require suitable low-cost starting material. One potential material assessed here is the oat hull. Its overall chemical composition has so far not been fully characterized. Furthermore, it is not known how it is affected by extreme weather events. Oat hulls (Kerstin and Galant varieties) grown during 'normal' weather years (2016 and 2017) are compared to the harvest of the warmer and drier year (2018). Standard methods for determination of plant chemical composition, with focus on carbohydrate composition, are utilized. Oat hulls grown in 'normal' weather conditions (2017) are rich in lignocellulose (84%), consisting of 35% hemicellulose, 25% lignin and 23% cellulose. Arabinoxylan was found to be the major biopolymer (32%). However, this composition is greatly influenced by weather variations during the oat growth phase. A lignocellulose reduction of 25% was recorded in the warmer and drier 2018 harvest. Additionally, a 6.6-fold increase in starch content, a four-fold increase in protein content and a 60% decrease in phenolic content was noted. Due to its high lignocellulose composition, with an exceptionally large hemicellulose fraction, the chemical composition of oat hulls is unique among agricultural by-products. However, this characteristic is significantly reduced when grown in warmer and drier weather, which could compromise its suitability for use in a successful biorefinery.
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Affiliation(s)
- E. Schmitz
- BiotechnologyDepartment of ChemistryLund UniversityPO Box 124LundSE‐22100Sweden
| | | | - P. Adlercreutz
- BiotechnologyDepartment of ChemistryLund UniversityPO Box 124LundSE‐22100Sweden
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19
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Raguindin PF, Adam Itodo O, Stoyanov J, Dejanovic GM, Gamba M, Asllanaj E, Minder B, Bussler W, Metzger B, Muka T, Glisic M, Kern H. A systematic review of phytochemicals in oat and buckwheat. Food Chem 2020; 338:127982. [PMID: 32950005 DOI: 10.1016/j.foodchem.2020.127982] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 08/22/2020] [Accepted: 08/30/2020] [Indexed: 12/29/2022]
Abstract
Consumption of oat and buckwheat have been associated with various health benefits that may be attributed to their nutritional composition. We performed a systematic review to evaluate the profile and quantity of bioactive compounds present in oat and buckwheat. Among 154 studies included in final analysis, 113 and 178 bioactive compounds were reported in oat and buckwheat, respectively. Total phytosterols, tocols, flavonoids and rutin content were generally higher in buckwheat, β-glucans were significantly higher in oat, while avenanthramides and saponins were characteristically present in oat. The majority of studies included in current review were published before 2010s. The heterogeneous methodological procedures used across the studies precluded our possibility to meta-analyse the evidence and raises the need for harmonization of separation and extraction methods in future studies. Our findings should further stimulate the exploration of metabolites related to identified phytochemicals and their roles in human health.
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Affiliation(s)
- Peter Francis Raguindin
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland; Swiss Paraplegic Research, Nottwil, Switzerland
| | - Oche Adam Itodo
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland; Swiss Paraplegic Research, Nottwil, Switzerland
| | | | - Gordana M Dejanovic
- Department of Ophthalmology, University of Novi Sad, Faculty of Medicine, Hajduk Veljkova 1-3, 21000 Novi Sad, Serbia
| | - Magda Gamba
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
| | - Eralda Asllanaj
- Department of Epidemiology, Erasmus MC, University Medical Center Rotterdam, Rotterdam, the Netherlands
| | - Beatrice Minder
- Public Health & Primary Care Library, University Library of Bern, University of Bern, Bern, Switzerland
| | - Weston Bussler
- Standard Process Nutrition Innovation Center, Kannapolis, NC 28018, USA
| | - Brandon Metzger
- Standard Process Nutrition Innovation Center, Kannapolis, NC 28018, USA
| | - Taulant Muka
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
| | - Marija Glisic
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland; Swiss Paraplegic Research, Nottwil, Switzerland.
| | - Hua Kern
- Standard Process Nutrition Innovation Center, Kannapolis, NC 28018, USA
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20
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Rabiee N, Bagherzadeh M, Kiani M, Ghadiri AM, Zhang K, Jin Z, Ramakrishna S, Shokouhimehr M. High gravity-assisted green synthesis of ZnO nanoparticles via Allium ursinum: Conjoining nanochemistry to neuroscience. NANO EXPRESS 2020. [DOI: 10.1088/2632-959x/abac4d] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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21
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Ghadiri AM, Rabiee N, Bagherzadeh M, Kiani M, Fatahi Y, Di Bartolomeo A, Dinarvand R, Webster TJ. Green synthesis of CuO- and Cu 2O-NPs in assistance with high-gravity: The flowering of nanobiotechnology. NANOTECHNOLOGY 2020; 31:425101. [PMID: 32604076 DOI: 10.1088/1361-6528/aba142] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This study, for the first time, reports the synthesis of CuO- and Cu2O nanoparticles (NPs) using the Salvia hispanica extract by a high-gravity technique. The original green synthesis procedure led to the formation of nanoparticles with promising catalytic and biological properties. The synthesized nanoparticles were fully characterized and their catalytic activity was evaluated through a typical Azide-Alkyne Cycloaddition (AAC) reaction. The potential antibacterial activity against gram positive (S. aureus) and gram negative (E. coli) bacteria were investigated. It was shown that the antibacterial properties were independent of the NP morphology as well as of the texture of the synthesis media. As a result, the presently synthesized nanoparticles showed very good photocatalytic and catalytic activities in comparison with the literature. From a biological perspective, they showed lower cytotoxicity in comparison with the literature, and also showed higher antioxidant and antibacterial activities. Thus, these present green CuO and Cu2O nanoparticles deserve further attention to improve numerous medical applications.
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Jágr M, Dvořáček V, Čepková PH, Doležalová J. Comprehensive analysis of oat avenanthramides using hybrid quadrupole-Orbitrap mass spectrometry: Possible detection of new compounds. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2020; 34:e8718. [PMID: 31896159 DOI: 10.1002/rcm.8718] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 12/23/2019] [Accepted: 12/30/2019] [Indexed: 06/10/2023]
Abstract
RATIONALE Avenanthramides (AVNs) are constituents unique to oats and have many outstanding health benefits. AVNs are antioxidants and possess anti-inflammatory, antifungal and antibacterial activity. The number of known AVNs increased recently because of the latest developments in high-resolution tandem mass spectrometry (HRMS/MS) techniques. METHODS Oat seed extract from 10 oat cultivars was analysed using ultra-high-performance liquid chromatography (UHPLC) and Q Exactive hybrid quadrupole-Orbitrap mass spectrometry (HRMS/MS) with positive heated electrospray ionization. RESULTS Thirty-five AVNs were identified and characterized in seed extracts, and the structures of 10 novel AVNs were tentatively elucidated, among which were AVNs bearing a cinamoyl or sinapoyl moiety. These AVNs are reported in oats for the first time. The method was validated using AVN standards (AVNs 2c, 2f and 2p), with limits of detection and quantitation at low picomole levels. Recovery of AVN standards varied from 83% to 106%, and relative standard deviations ranged from 2% to 9%. The total AVNs in the selected oat varieties ranged from 36.0 to 302.5 μg/g (dry weight), with AVN 2c, AVN 2f and AVN 2p representing approximately 65%-70% of that total. CONCLUSIONS Our comprehensive method for detecting the full avenanthramide spectrum can contribute to better understanding the chemical and biological properties of individual AVNs for utilization in developing new oat cultivars and novel functional foods.
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Affiliation(s)
- Michal Jágr
- Quality of Plant Products, Crop Research Institute, Prague, Czech Republic
| | - Václav Dvořáček
- Quality of Plant Products, Crop Research Institute, Prague, Czech Republic
| | | | - Jana Doležalová
- Quality of Plant Products, Crop Research Institute, Prague, Czech Republic
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23
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Gainche M, Ripoche I, Senejoux F, Cholet J, Ogeron C, Decombat C, Danton O, Delort L, Vareille-Delarbre M, Berry A, Vermerie M, Fraisse D, Felgines C, Ranouille E, Berthon JY, Priam J, Saunier E, Tourrette A, Troin Y, Caldefie-Chezet F, Chalard P. Anti-Inflammatory and Cytotoxic Potential of New Phenanthrenoids from Luzula Sylvatica. Molecules 2020; 25:molecules25102372. [PMID: 32443866 PMCID: PMC7288028 DOI: 10.3390/molecules25102372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/17/2020] [Accepted: 05/19/2020] [Indexed: 01/22/2023] Open
Abstract
Phenanthrenoids have been widely described, in the Juncaceae family, for theirbiological properties such as antitumor, anxiolytic, anti-microbial, spasmolytic, and antiinflammatoryactivities. The Juncaceae family is known to contain a large variety ofphenanthrenoids possessing especially anti-inflammatory and cytotoxic properties. Luzulasylvatica, a Juncaceae species, is widely present in the Auvergne region of France, but has neverbeen studied neither for its phytochemical profile nor for its biological properties. We investigatedthe phytochemical profile and evaluated the potential anti-inflammatory activities of L. sylvaticaaerial parts extracts. A bioassay-guided fractionation was carried out to identify the most activefractions. Nine compounds were isolated, one coumarin 1 and eight phenanthrene derivatives (2-9), including four new compounds (4, 5, 8 and 9), from n-hexane and CH2Cl2, fractions. Theirstructures were established by HRESIMS, 1D and 2D NMR experiments. The biological properties,especially the anti-inflammatory/antioxidant activities (ROS production) and antiproliferativeactivity on THP-1, a monocytic leukemia cell line, of each compound, were evaluated. Threephenanthrene derivatives 4, 6, and 7 showed very promising antiproliferative activities.Phenanthrene derivatives.
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Affiliation(s)
- Maël Gainche
- Université Clermont-Auvergne, CNRS, SIGMA Clermont, ICCF, F-63000 Clermont-Ferrand, France; (M.G.); (Y.T.); (P.C.)
| | - Isabelle Ripoche
- Université Clermont-Auvergne, CNRS, SIGMA Clermont, ICCF, F-63000 Clermont-Ferrand, France; (M.G.); (Y.T.); (P.C.)
- Correspondence: (I.R.); (F.S.)
| | - François Senejoux
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
- Correspondence: (I.R.); (F.S.)
| | - Juliette Cholet
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
| | - Clémence Ogeron
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
| | - Caroline Decombat
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
| | - Ombeline Danton
- Pharmaceutical Biology, Pharmacenter, University of Basel, Klingelbergstrasse 50, 4056 Basel, Switzerland;
| | - Laetitia Delort
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
| | - Marjolaine Vareille-Delarbre
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
| | - Alexandre Berry
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
| | - Marion Vermerie
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
| | - Didier Fraisse
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
| | - Catherine Felgines
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
| | - Edwige Ranouille
- Greentech, Biopôle Clermont-Limagne, 63360 Saint-Beauzire, France; (E.R.); (J.-Y.B.)
| | - Jean-Yves Berthon
- Greentech, Biopôle Clermont-Limagne, 63360 Saint-Beauzire, France; (E.R.); (J.-Y.B.)
| | - Julien Priam
- Dômes Pharma, 3 Rue André Citroën, 63430 Pont-du-Château, France; (J.P.); (E.S.)
| | - Etienne Saunier
- Dômes Pharma, 3 Rue André Citroën, 63430 Pont-du-Château, France; (J.P.); (E.S.)
| | | | - Yves Troin
- Université Clermont-Auvergne, CNRS, SIGMA Clermont, ICCF, F-63000 Clermont-Ferrand, France; (M.G.); (Y.T.); (P.C.)
| | - Florence Caldefie-Chezet
- Université Clermont-Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France; (J.C.); (C.O.); (C.D.); (L.D.); (M.V.-D.); (A.B.); (M.V.); (D.F.); (C.F.); (F.C.-C.)
| | - Pierre Chalard
- Université Clermont-Auvergne, CNRS, SIGMA Clermont, ICCF, F-63000 Clermont-Ferrand, France; (M.G.); (Y.T.); (P.C.)
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Natural Products, Traditional Uses and Pharmacological Activities of the Genus Biebersteinia (Biebersteiniaceae). PLANTS 2020; 9:plants9050595. [PMID: 32392890 PMCID: PMC7285204 DOI: 10.3390/plants9050595] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/25/2020] [Accepted: 04/28/2020] [Indexed: 12/24/2022]
Abstract
Medicinal plants have been known as a rich source of natural products (NPs). Due to their diverse chemical structures and remarkable pharmacological activities, NPs are regarded as important repertoires for drug discovery and development. Biebersteinia plant species belong to the Biebersteiniaceae family, and have been used in folk medicines in China and Iran for ages. However, the chemical properties, bioactivities and modes of action of the NPs produced by medicinal Biebersteinia species are poorly understood despite the fact that there are only four known Biebersteinia species worldwide. Here, we reviewed the chemical classifications and diversity of the various NPs found in the four known Biebersteinia species. We found that the major chemical categories in these plants include flavonoids, alkaloids, phenylpropanoids, terpenoids, essential oils and fatty acids. We also discussed the anti-inflammatory, analgesic, antibacterial, antioxidant, antihypertensive and hypoglycemic effects of the four Biebersteinia species. We believe that the present review will facilitate the exploration of traditional uses and pharmacological properties of Biebersteinia species, extraction of the NPs and elucidation of their molecular mechanisms, as well as the development of novel drugs based on the reported properties and mode-of-action.
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25
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Bei Q, Wu Z, Chen G. Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation. Food Chem 2020; 305:125269. [DOI: 10.1016/j.foodchem.2019.125269] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 06/26/2019] [Accepted: 07/26/2019] [Indexed: 01/03/2023]
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26
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Silva JGS, Rebellato AP, Caramês ETDS, Greiner R, Pallone JAL. In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages. Food Res Int 2020; 130:108993. [PMID: 32156408 DOI: 10.1016/j.foodres.2020.108993] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/17/2019] [Accepted: 01/07/2020] [Indexed: 01/25/2023]
Abstract
Consumption of plant-based beverages (PBB) is a growing trend; and have been used as viable substitutes for dairy based products. To date, no study has comparatively analyzed mineral composition and effect of in vitro digestion on the bioaccessibility of different PBB. The aim of this research was to investigate the content of essential minerals (calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn)) and to estimate the effect of in vitro digestion in plant-based beverages, and their antioxidant bioactive compounds (phenolic compounds and antioxidant capacity). Moreover, the presence of antinutritional factors, such as myo-inositol phosphates fractions, were evaluated. Samples of PBB (rice, cashew nut, almond, peanut, coconut, oat, soy, blended or not with another ingredients, fortified with minerals or naturally present) and milk for comparison were evaluated. TPC ranged from 0.2 mg GAEq/L for coconut to 12.4 mg GAEq/L for rice and, the antioxidant capacity (DPPH) ranged from 3.1 to 306.5 µmol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IP5 and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ranging from 10 to 1697.33 mg/L for rice and coconut, respectively. The Mg content ranged from 6.29 to 251.23-268.43 mg/L for rice and cashew nut beverages, respectively. Fe content ranged from 0.76 mg/L to 12.89 mg/L for the samples of rice. Zinc content ranged from 0.57 mg/L to 8.13 mg/L for samples of oat and soy, respectively. Significant variation was observed for Ca (8.2-306.6 mg/L) and Mg (1.9-107.4 mg/L) dialyzed between the beverages, with lower concentrations of Fe (1.0 mg/L) and Zn (0.5 mg/L) in dialyzed fractions. This study provides at least 975 analytically determined laboratory results, providing important information for characterization and comparison of different plant-based beverages.
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Affiliation(s)
| | - Ana Paula Rebellato
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | | | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
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27
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Wang S, Fan J, Xu L, Ye K, Shu T, Liu S. Enhancement of Antioxidant Activity in O/W Emulsion and Cholesterol-Reducing Capacity of Epigallocatechin by Derivatization with Representative Phytosterols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12461-12471. [PMID: 31613618 DOI: 10.1021/acs.jafc.9b04382] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In this study, derivatization of epigallocatechin (EGC) by representative phytosterols (stigmasterol and β-sitosterol) was performed employing Steglich esterification. The structural identity and purity of epigallocatechin β-sitosterol (ESi) and epigallocatechin stigmasterol (ESt) were confirmed by NMR, FT-IR, and HPLC-MS. Further evaluation of ESi and ESt revealed their extraordinary antioxidant activities in O/W emulsion. Two different radical sources in oil or aqueous phase were applied to explore the antioxidant behavior in O/W emulsion. The mechanism was further investigated by fluorescent microscopy and transmission electron microscopy (TEM). Furthermore, incorporation of EGC with stigmasterol and β-sitosterol notably enhanced the cholesterol-reducing activity. TEM studies suggested the hydrogen bonding of EGC strengthened the aggregation network of ESi and ESt in the bile salt micelle. The exceptional properties of ESi and ESt signified their intriguing utilization in the food industry.
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Affiliation(s)
- Shanshan Wang
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Jiawen Fan
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Lujing Xu
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Kai Ye
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Tong Shu
- Qinghai Food Inspection and Testing Institute , 12 Beidajie , Xining 810000 , China
| | - Songbai Liu
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
- Qinghai Food Inspection and Testing Institute , 12 Beidajie , Xining 810000 , China
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28
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Balli D, Bellumori M, Orlandini S, Cecchi L, Mani E, Pieraccini G, Mulinacci N, Innocenti M. Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet. Food Chem 2019; 303:125393. [PMID: 31466028 DOI: 10.1016/j.foodchem.2019.125393] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 07/30/2019] [Accepted: 08/18/2019] [Indexed: 12/20/2022]
Abstract
Extraction of free and bound phenols from millet in acidic and basic hydrolytic conditions were compared for the first time. Acidic hydrolysis was able to extract the highest amount of total phenolic compounds (up to 178 mg/100 g) while the basic hydrolysis underestimates the phenolic concentration. Our findings pointed out for the first time that methyl ferulate is naturally present as bound phenol in millet. Response Surface Methodology was then applied to both acidic and basic hydrolytic extractive conditions: the acidic procedure, optimized in terms of extractive time and temperature and concentration of the acidic mean, gave the best results, allowing definition of Method Operable Design Region and quantitation of the total amount of phenols in millet samples in a single extractive step. This optimized method is suitable for further accurate investigations of the typical phenols of the numerous varieties of this recently re-discovered minor cereal.
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Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy
| | - Serena Orlandini
- Dipartimento di Chimica "Ugo Schiff", University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy
| | - Lorenzo Cecchi
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy
| | - Elisa Mani
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy
| | - Giuseppe Pieraccini
- Mass Spectrometry Center (CISM), Department of Health Sciences, University of Florence, Viale G. Pieraccini 6, 50139 Firenze, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy.
| | - Marzia Innocenti
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.No, Firenze, Italy
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Li S, Chen C, Ji Y, Lin J, Chen X, Qi B. Improvement of nutritional value, bioactivity and volatile constituents of quinoa seeds by fermentation with Lactobacillus casei. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.10.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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