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Li W, Bie Q, Zhang K, Linli F, Yang W, Chen X, Chen P, Qi Q. Regulated anthocyanin release through novel pH-responsive peptide hydrogels in simulated digestive environment. Food Chem X 2024; 23:101645. [PMID: 39113736 PMCID: PMC11304862 DOI: 10.1016/j.fochx.2024.101645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 07/04/2024] [Accepted: 07/09/2024] [Indexed: 08/10/2024] Open
Abstract
The instability of anthocyanins significantly reduces their bioavailability as food nutrients. This proof-of-concept study aimed to develop efficient carriers for anthocyanins to overcome this challenge. Characterization of the hydrogels via SEM (scanning electron microscope) and rheological analysis revealed the formation of typical gel structures. MTT (methyl thiazolyl tetrazolium) and hemolysis assays confirmed that their high biocompatibility. Encapsulation efficiency analysis and fluorescence microscopy images demonstrated successful and efficient encapsulation of anthocyanins by pH-responsive hydrogels. Stability studies further validated the effect of peptide hydrogels in helping anthocyanin molecules withstand factors such as gastric acid, high temperatures, and heavy metals. Subsequently, responsive studies in simulated gastric (intestinal) fluid demonstrated that the pH-responsive peptide hydrogels could protect anthocyanin molecules from gastric acid while achieving rapid and complete release in intestinal fluid environments. These results indicate that these peptide hydrogels could stabilize anthocyanins and facilitate their controlled release, potentially leading to personalized delivery systems.
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Affiliation(s)
- Wenjun Li
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
- Frontiers Medical Center, Tianfu Jincheng Laboratory, Chengdu, 610212, China
| | - Qianqian Bie
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Kaihui Zhang
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Fangzhou Linli
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Wenyu Yang
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Xianggui Chen
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Pengfei Chen
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
| | - Qi Qi
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China
- Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
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2
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Shan L, Tyagi A, Ham HJ, Oh DH. Uncovering the antiinflammatory potential of Lactiplantibacillus Plantarum fermented Cannabis Sativa L seeds. NPJ Sci Food 2024; 8:42. [PMID: 38944646 PMCID: PMC11214619 DOI: 10.1038/s41538-024-00285-8] [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: 08/07/2023] [Accepted: 06/17/2024] [Indexed: 07/01/2024] Open
Abstract
Inflammation acts as a dual role in disease initiation and progression, while Cannabis sativa L. (hemp) seeds, known for their abundance of anti-inflammatory phytochemicals, present a promising food source. Additionally, fermentation may optimize the food matrix, thereby augmenting its developmental prospects. This study explores the anti-inflammatory potential of hemp seeds fermented with 10 different probiotic strains. Among these, Lactiplantibacillus plantarum fermented hemp seeds (FHS) demonstrated a significant anti-inflammatory ability, accompanied by a reduction in the expression of critical inflammatory markers such as TLR4, NF-κBp65, and iNOS. Moreover, there is a noteworthy dose-dependent inhibition of inflammatory cytokines TNF-α, IL-6, IL-1β, and NO within a concentration range of 50 to 500 µg/mL. Subsequently, metabolomics analysis using UHPLC-QTOF-MS highlighted significant metabolic alterations in FHS compared to raw hemp seeds (RHS). Through multivariate, univariate, and correlation analyses, indolelactic acid (IA) and homovanillic acid (HVA) emerged as the main anti-inflammatory metabolites in FHS. Validation via HPLC confirmed the concentration of IA and HVA in RHS and FHS and both organic acids demonstrated lower IC50 values for TNF-α, IL-1β, IL-6, IL-18, and NO inhibition, showcasing their potent anti-inflammatory abilities. Furthermore, in vitro gastro-intestinal digestion coupled with the Caco-2 cell monolayer model validates the uptake and bioaccessibility of FHS, further affirming IA and HVA as major anti-inflammatory compounds. Overall, this research sets the stage for the development of novel hemp seed-based products targeting inflammation-associated disorders.
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Affiliation(s)
- LingYue Shan
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, Republic of South Korea
- Future F Biotech Co Ltd, Chuncheon, 24341, Republic of South Korea
| | - Akanksha Tyagi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, Republic of South Korea
| | - Hun-Ju Ham
- Department of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 24341, Republic of South Korea
| | - Deog Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, 200-701, Republic of South Korea.
- Future F Biotech Co Ltd, Chuncheon, 24341, Republic of South Korea.
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3
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Kautzmann C, Castanha E, Aloísio Johann Dammann C, Andersen Pereira de Jesus B, Felippe da Silva G, de Lourdes Borba Magalhães M, Turnes Pasini Deolindo C, Pinto Kempka A. Roasted yerba mate (Ilex paraguariensis) infusions in bovine milk model before and after in vitro digestion: Bioaccessibility of phenolic compounds, antioxidant activity, protein-polyphenol interactions and bioactive peptides. Food Res Int 2024; 183:114206. [PMID: 38760137 DOI: 10.1016/j.foodres.2024.114206] [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: 01/23/2024] [Revised: 03/05/2024] [Accepted: 03/08/2024] [Indexed: 05/19/2024]
Abstract
Yerba mate is increasingly acknowledged for its bioactive properties and is currently being incorporated into various food and pharmaceutical products. When roasted, yerba mate transforms into mate tea, consumed as a hot aqueous infusion, and has gained popularity. This study investigated the bioaccessibility of phenolic compounds, protein-polyphenol interactions, antioxidant activity, and bioactive peptides in roasted yerba mate infusions, utilizing whole, semi-skimmed, and skimmed bovine milk models. The phytochemical profile of roasted yerba mate was analyzed in infusions with water and milk (whole, semi-skimmed, and skimmed), before and after in vitro digestion, identifying 18 compounds that exhibited variations in composition and presence among the samples. Bioavailability varied across different milk matrices, with milk being four times more efficient as a solvent for extraction. Gastric digestion significantly impacted (p < 0.05) the release of phenolic compounds, such as chlorogenic acid and rutin, with only chlorogenic acid remaining 100 % bioavailable in the infusion prepared with skimmed milk. Protein-polyphenol interaction did not influence protein digestion in different infusions, as there was a similarity in the hydrolysis pattern during the digestive process. Changes in antioxidant activity during digestion phases, especially after intestinal digestion in milk infusions, were related to alterations in protein structures and digestive interactions. The evaluation of total phenolic compounds highlighted that skimmed milk infusion notably preserved these compounds during digestion. Peptidomic analysis identified 253, 221, and 191 potentially bioactive peptides for whole, semi-skimmed, and skimmed milk-digested infusions, respectively, with a focus on anti-inflammatory and anticancer activities, presenting a synergistic approach to promote health benefits. The selection of milk type is crucial for comprehending the effects of digestion and interactions in bioactive compound-rich foods, highlighting the advantages of consuming plant infusions prepared with milk.
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Affiliation(s)
- Charles Kautzmann
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Eliezer Castanha
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | | | | | | | | | - Carolina Turnes Pasini Deolindo
- MinistryofAgriculture, Livestock, and FoodSupply, Federal Agricultural Defense Laboratory, São José, SC, Brazil; Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC, Brazil.
| | - Aniela Pinto Kempka
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
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4
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Tan H, Cui B, Zheng K, Gao N, An X, Zhang Y, Cheng Z, Nie Y, Zhu J, Wang L, Shimizu K, Sun X, Li B. Novel inhibitory effect of black chokeberry ( Aronia melanocarpa) from selected eight berries extracts on advanced glycation end-products formation and corresponding mechanism study. Food Chem X 2024; 21:101032. [PMID: 38235343 PMCID: PMC10792186 DOI: 10.1016/j.fochx.2023.101032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/21/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
Numerous health hazards have been connected to advanced glycation end products (AGEs). In this investigation, using reaction models including BSA-fructose, BSA- methylglyoxal (MGO), and BSA-glyoxal (GO), we examined the anti-glycation potential of eight different berry species on AGEs formation. Our results indicate that black chokeberry (Aronia melanocarpa) exhibited the highest inhibitory effects, with IC50 values of 0.35 ± 0.02, 0.45 ± 0.03, and 0.48 ± 0.11 mg/mL, respectively. Furthermore, our findings suggest that black chokeberry inhibits AGE formation by binding to BSA, which alleviates the conformation alteration, prevents protein cross-linking, and traps reactive α-dicarbonyls to form adducts. Notably, three major polyphenols, including cyanidin-3-O-galactoside, cyanidin-3-O-arabinoside, and procyanidin B2 from black chokeberry, showed remarkably inhibitory effect on MGO/GO capture, and new adducts formation was verified through LC-MS/MS analysis. In summary, our research provides a theoretical basis for the use of berries, particularly black chokeberry, as natural functional food components with potential anti-glycation effects.
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Affiliation(s)
- Hui Tan
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China
| | - Baoyue Cui
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China
| | - Kexin Zheng
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China
| | - Ningxuan Gao
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China
| | - Xuening An
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China
| | - Yu Zhang
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China
| | - Zhen Cheng
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China
| | - Yujie Nie
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China
| | - Jinyan Zhu
- Zhuanghe Food Inspection and Monitoring Center, Dalian, Liaoning 116400, China
| | - Li Wang
- Liaoning Lingxiu Mountain Shenghui Industrial Group Co. LTD, Liaoyang, Liaoning Province 111008, China
| | - Kuniyoshi Shimizu
- Department of Agro-Environmental Sciences, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan
| | - Xiyun Sun
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China
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5
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Chen X, Fan R, Wang Y, Munir M, Li C, Wang C, Hou Z, Zhang G, Liu L, He J. Bovine milk β-casein: Structure, properties, isolation, and targeted application of isolated products. Compr Rev Food Sci Food Saf 2024; 23:e13311. [PMID: 38445543 DOI: 10.1111/1541-4337.13311] [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: 11/16/2023] [Revised: 01/31/2024] [Accepted: 02/02/2024] [Indexed: 03/07/2024]
Abstract
β-Casein, an important protein found in bovine milk, has significant potential for application in the food, pharmaceutical, and other related industries. This review first introduces the composition, structure, and functional properties of β-casein. It then reviews the techniques for isolating β-casein. Chemical and enzymatic isolation methods result in inactivity of β-casein and other components in the milk, and it is difficult to control the production conditions, limiting the utilization range of products. Physical technology not only achieves high product purity and activity but also effectively preserves the biological activity of the components. The isolated β-casein needs to be utilized effectively and efficiently for various purity products in order to achieve optimal targeted application. Bovine β-casein, which has a purity higher than or close to that of breast β-casein, can be used in infant formulas. This is achieved by modifying its structure through dephosphorylation, resulting in a formula that closely mimics the composition of breast milk. Bovine β-casein, which is lower in purity than breast β-casein, can be maximized for the preparation of functional peptides and for use as natural carriers. The remaining byproducts can be utilized as food ingredients, emulsifiers, and carriers for encapsulating and delivering active substances. Thus, realizing the intensive processing and utilization of bovine β-casein isolation. This review can promote the industrial production process of β-casein, which is beneficial for the sustainable development of β-casein as a food and material. It also provides valuable insights for the development of other active substances in milk.
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Affiliation(s)
- Xiaoqian Chen
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Rui Fan
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Yuanbin Wang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Maliha Munir
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Chun Li
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Caiyun Wang
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot, China
- National Center of Technology Innovation for Dairy, Hohhot, China
| | - Zhanqun Hou
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot, China
- National Center of Technology Innovation for Dairy, Hohhot, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Libo Liu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Jian He
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot, China
- National Center of Technology Innovation for Dairy, Hohhot, China
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6
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Domínguez I, Romero I, Teresa Sanchez-Ballesta M, Isabel Escribano M, Merodio C, Doménech-Carbó A. Electrochemistry of lyophilized blueberry and raspberry samples: ROS activation of the antioxidant ability of anthocyanins. Food Chem 2024; 435:137649. [PMID: 37820402 DOI: 10.1016/j.foodchem.2023.137649] [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: 08/01/2023] [Revised: 09/29/2023] [Accepted: 09/30/2023] [Indexed: 10/13/2023]
Abstract
An electrochemical study of lyophilized blueberry (Vaccinium corymbosum L.) and raspberry (Rubus idaeus L.) fruits was carried out using microparticulate deposits from ethanolic extracts of fruits in contact with different aqueous electrolytes. This voltammetry is dominated by the oxidation of anthocyanins. It was hypothesized that under conditions of electrochemical generation of reactive oxygen species (ROS), new anthocyanin-derived species with high antioxidant capacity are formed over a wide pH range. In the case of ROS-activated anthocyanins, electrochemical oxidation is associated with loss of sugar moieties. Experimental voltammetric and scanning electrochemical microscopy (SECM) imaging data consistent with this hypothesis are presented.
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Affiliation(s)
- Irene Domínguez
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), La Mojonera, Camino San Nicolás, 1, Almeria E-04745, Spain.
| | - Irene Romero
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain
| | - M Teresa Sanchez-Ballesta
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain
| | - M Isabel Escribano
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain
| | - Carmen Merodio
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain
| | - Antonio Doménech-Carbó
- Department of Analytical Chemistry, University of Valencia, Dr. Moliner 50, 46100 Burjassot, Valencia, Spain.
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7
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Liu W, Sun M, He Y, Guo Q, Zhang L, Wang Z, Zhang G. Quality Evaluation of Asparagus officinalis by Profile of Amino Acids and Mineral Elements in Different Parts Combined with Chemometrics Methods. Chem Biodivers 2024; 21:e202301754. [PMID: 38348931 DOI: 10.1002/cbdv.202301754] [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: 11/07/2023] [Accepted: 02/13/2024] [Indexed: 02/29/2024]
Abstract
Asparagus officinalis has a homologous value in medicine and vegetables. Its immature stem, commonly called asparagus, is a central edible part. Asparagus skin and leaf also contain rich nutrients. However, these parts are often discarded. This study investigated amino acid and mineral elements in immature stem, skinless asparagus, asparagus skin, and leaf. Their quality was further evaluated by chemometrics methods such as principal component analysis and neural network analysis. The results showed amino acid content was high in immature stem and skinless asparagus and low in leaf, whereas the mineral elements were in four parts. Quality evaluation results showed four parts were divided into three grades. Immature stem and skinless asparagus were grouped into cluster 1 with the best quality as high-quality raw materials in food and health-care products. Meanwhile, three AA (Cys, His, Arg) and two mineral elements (Na, Cr) were identified as quality evaluation iconic substances.
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Affiliation(s)
- Wei Liu
- College of Agriculture, Henan University of Science and Technology, Luoyang, 471000, P. R. China
| | - Mengyu Sun
- College of Life Sciences, Zhengzhou University, Zhengzhou, 450001, P. R. China
| | - Yinglong He
- College of Agriculture, Henan University of Science and Technology, Luoyang, 471000, P. R. China
| | - Qi Guo
- College of Agriculture, Henan University of Science and Technology, Luoyang, 471000, P. R. China
| | - Lixia Zhang
- College of Agriculture, Henan University of Science and Technology, Luoyang, 471000, P. R. China
| | - Zhihao Wang
- Henan Fengcai Agricultural Development Co. LTD., Sui County, 476900, P. R. China
| | - Guofeng Zhang
- Henan Huamiao Agricultural Development Co. LTD., Hebi, 458030, P. R. China
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8
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Taghipour S, Ehtesham Nia A, Hokmabadi H, Martínez-Gómez P. Physicochemical and quality characters of fresh pistachio (Pistacia vera L.) cultivars in response to chitosan/ZnO nanocomposite coating. Food Chem 2024; 435:137136. [PMID: 37783129 DOI: 10.1016/j.foodchem.2023.137136] [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: 02/10/2023] [Revised: 07/31/2023] [Accepted: 08/09/2023] [Indexed: 10/04/2023]
Abstract
This study was done to evaluate the effect of pre-harvest foliar application with chitosan (500 and 1000 mg L-1), Nano-chitosan (250 and 500 mg L-1), and chitosan/ZnO nanocomposite (250 and 500 mg L-1) coatings on the quality and shelf life of fresh pistachios of "Akbari" and "Ahmad Aghaei" cultivars during storage. The results showed that 250 and 500 mg L-1 of chitosan/ZnO coatings significantly affected the shelf life of pistachios up to 35 and 40 days, respectively; in addition, chitosan/ZnO nanocomposite in both cultivars reduced weight loss, aflatoxin contamination, decay, polyphenol oxidase and glutathione-peroxidase enzymes, peroxide value, free fatty acids, and improve firmness, sensory properties, protein, oil content, carbohydrate, antioxidant properties, anthocyanin, phenol, and flavonoid. These results indicated that using chitosan/ZnO (250 and 500 mg L-1) is a promising efficient, safe, and environmentally friendly method for preserving the quality of fresh pistachios. It reduces hull browning and minimizes post-harvest losses.
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Affiliation(s)
- Shirin Taghipour
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
| | - Abdollah Ehtesham Nia
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
| | | | - Pedro Martínez-Gómez
- Centro de Edafología y Biología Aplicada del Segura, Consejo Superior de Investigaciones Científica (CEBAS-CSIC), P.O. Box 164, 30100 Espinardo, Spain
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9
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Jang Y, Koh E. Effect of encapsulation on stability of anthocyanins and chlorogenic acid isomers in aronia during in vitro digestion and their transformation in a model system. Food Chem 2024; 434:137443. [PMID: 37713751 DOI: 10.1016/j.foodchem.2023.137443] [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: 03/02/2023] [Revised: 07/21/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
Aronia extract was encapsulated with maltodextrin (MD) or MD plus carboxymethyl cellulose, gum Arabic, or xanthan gum and digested under simulated conditions. The retention of anthocyanins was higher (75 %) in encapsulated aronia as compared to non-encapsulated one (58 %). Cryptochlorogenic acid significantly increased after in vitro digestion, whereas neochlorogenic acid and chlorogenic acid decreased. The increase of cryptochlorogenic acid was about two-fold higher in non-encapsulated aronia than encapsulated aronia. In a model system, cyanidin 3-galactoside and chlorogenic acid were separately digested under simulated conditions. Cyanidin 3-galactoside-C7H12O6 adduct (m/z 640) was firstly observed in the digested cyanidin 3-galactoside solution, suggesting that degradation products of anthocyanins bind to intact anthocyanins. In a separate study, cryptochlorogenic acid increased as much as chlorogenic acid decreased, indicating that chlorogenic acid can be transformed into cryptochlorogenic acid during digestion. The results show that encapsulation lowered molecular transformations of anthocyanins and chlorogenic acid during in vitro digestion.
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Affiliation(s)
- Youngbin Jang
- Department of Food & Nutrition, College of Natural Science, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, Republic of Korea
| | - Eunmi Koh
- Department of Food & Nutrition, College of Natural Science, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, Republic of Korea.
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10
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Mao T, Akshit FNU, Matiwalage I, Sasidharan S, Alvarez CM, Wescombe P, Mohan MS. Preferential Binding of Polyphenols in Blackcurrant Extracts with Milk Proteins and the Effects on the Bioaccessibility and Antioxidant Activity of Polyphenols. Foods 2024; 13:515. [PMID: 38397492 PMCID: PMC10887666 DOI: 10.3390/foods13040515] [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: 01/19/2024] [Revised: 02/01/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Milk proteins are well-known delivery agents; however, there is no clear understanding of the competitive interactions of milk proteins with polyphenols in mixed complex systems. Here, we investigate the preferential competitive interactions of different polyphenols present in blackcurrant extract with milk proteins by quantifying the protein-bound polyphenols and comparing the factors affecting these interactions. In addition, bioaccessibility and antioxidant activity were studied after in vitro gastric digestion. Our results indicated that polyphenols from blackcurrant extracts were preferentially bound to caseins more than whey proteins, with noncovalent interactions causing secondary structural changes in the protein. The hydrophobicity and the charge of the polyphenols were negatively and positively related to the number of polyphenols bound to casein and whey proteins, respectively. Moreover, the bioaccessibility and antioxidant activity of polyphenols were enhanced in the presence of milk proteins in milk-based blackcurrant samples when compared to polyphenol and protein-alone samples in the in vitro gastric phase. These findings underscore the critical role of milk proteins in encapsulating or delivering polyphenols. This will pave the way for boosting the bioavailability of polyphenols by complexing them with milk proteins and formulating functional dairy foods, integrating the beneficial effects of these compounds.
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Affiliation(s)
- Ting Mao
- Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA; (T.M.); (F.A.)
| | - FNU Akshit
- Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA; (T.M.); (F.A.)
| | - Iresha Matiwalage
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
| | - Subha Sasidharan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
| | - Caren Meyn Alvarez
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
| | - Philip Wescombe
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
- Yili Innovation Center Oceania, Lincoln University, Lincoln 85084, New Zealand
- National Center of Technology Innovation for Dairy, Hohhot 010000, China
| | - Maneesha S. Mohan
- Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA; (T.M.); (F.A.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
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11
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Liao G, Kang J, Zhang H, Cui Y, Xiong S, Liu Y. Covalent and non-covalent interaction of myofibrillar protein and cyanidin-3-O-glucoside: focus on structure, binding sites and in vitro digestion properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:905-915. [PMID: 37699084 DOI: 10.1002/jsfa.12978] [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: 06/03/2023] [Revised: 08/23/2023] [Accepted: 09/09/2023] [Indexed: 09/14/2023]
Abstract
BACKGROUND The aim of this study was to investigate the effects of covalent and non-covalent interactions between myofibrillar protein (MP) and cyanidin-3-O-glucoside (C3G) on protein structure, binding sites, and digestion properties. Four methods of inducing covalent cross-linking were used in the preparation of MP-C3G conjugates, including tyrosinase-catalyzed oxidation, alkaline pH shift treatment, free radical grafting, and ultrasonic treatment. A comparison was made between MP-C3G conjugates and complexes, and the analysis included sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), C3G binding ratio, liquid chromatography-tandem mass spectrometry (LC-MS/MS), protein side-chain amino acids, circular dichroism spectroscopy, three-dimensional fluorescence, particle size, and in vitro simulated digestion. RESULTS Covalent bonding between C3G and amino acid side chains in MP was confirmed by LC-MS/MS. In covalent bonding, tryptophan residues, free amino groups and sulfhydryl groups were all implicated. Among the 22 peptides covalently modified by C3G, 30 modification sites were identified, located in lysine, histidine, tryptophan, arginine and cysteine. In vitro simulated digestion experiments showed that the addition of C3G significantly reduced the digestibility of MP, with the covalent conjugate showing lower digestibility than the non-covalent conjugate. Moreover, the digestibility of protein decreased more during intestinal digestion, possibly because covalent cross-linking of C3G and MP further inhibited trypsin targeting sites (lysine and arginine). CONCLUSION Covalent cross-linking of C3G with myofibrillar proteins significantly affected protein structure and reduced protein digestibility by occupying more trypsin binding sites. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guangming Liao
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Jiajia Kang
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Haiping Zhang
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Ying Cui
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Youming Liu
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
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12
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Herrera-Balandrano DD, Chai Z, Cui L, Zhao X, Zhao X, Li B, Yang Y, Huang W. Gastrointestinal fate of blueberry anthocyanins in ferritin-based nanocarriers. Food Res Int 2024; 176:113811. [PMID: 38163716 DOI: 10.1016/j.foodres.2023.113811] [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: 09/04/2023] [Revised: 11/27/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Blueberries contain an important amount of anthocyanins, which possess numerous biological properties. Nonetheless, the potential applications of anthocyanins may be constrained due to their limited stability and bioavailability. This study aimed to evaluate the stability and absorption of blueberry anthocyanin extracts (BAE) and anthocyanin standards (malvidin and cyanidin glycosides) when encapsulated using ferritin (FR) nanocarriers or a combination of FR and sodium alginate (SA) under simulated gastrointestinal conditions and Caco-2 cell monolayers. These results indicate that the use of FR nanocarriers resulted in an extended-release of anthocyanins during simulated digestion. Particularly, it was observed that after a period of 2 h in the intestinal phase, the anthocyanin concentration in BAE was greater (38.01 μg/mL, P < 0.05) when FR nanocarriers were employed, in comparison to untreated BAE (4.12 μg/mL). Furthermore, outcomes obtained from the Caco-2 cell monolayer assay revealed that FR-anthocyanin encapsulation resulted in substantially higher (P < 0.05) absorption rates ranging from 25.09 to 44.59 % compared to untreated anthocyanins (10.61-22.95 %). These findings provide evidence of an innovative approach for enhancing the stability and bioavailability of blueberry anthocyanins.
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Affiliation(s)
- Daniela D Herrera-Balandrano
- School of Life Sciences, Nantong University, Nantong 226019, China; Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Zhi Chai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Li Cui
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Xingyu Zhao
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Xuan Zhao
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Liaoning 110866, China.
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji 311899, China.
| | - Wuyang Huang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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13
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Zhang L, Yao L, Zhao F, Yu A, Zhou Y, Wen Q, Wang J, Zheng T, Chen P. Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins. Adv Healthc Mater 2023; 12:e2300473. [PMID: 37537383 DOI: 10.1002/adhm.202300473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 05/18/2023] [Indexed: 08/05/2023]
Abstract
Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.
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Affiliation(s)
- Lei Zhang
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Liang Yao
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Feng Zhao
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Alice Yu
- Schulich School of Medicine and Dentistry, Western University, Ontario, N6A 3K7, Canada
| | - Yueru Zhou
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Qingmei Wen
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Jun Wang
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Tao Zheng
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Pu Chen
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
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14
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Liang T, Jing P, He J. Nano techniques: an updated review focused on anthocyanin stability. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37574589 DOI: 10.1080/10408398.2023.2245893] [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: 08/15/2023]
Abstract
Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction due to the nutritional values. However, their application of ACNs is limited due to their poor stability and bioavailability. Accordingly, nanoencapsulation has been developed to enhance its stability and bio-efficacy. This review focuses on the nano-technique applications of delivery systems that be used for ACNs stabilization, with an emphasis on physicochemical stability and health benefits. ACNs incorporated with delivery systems in forms of nano-particles and fibrils can achieve advanced functions, such as improved stability, enhanced bioavailability, and controlled release. Also, the toxicological evaluation of nano delivery systems is summarized. Additionally, this review summarizes the challenges and suggests the further perspectives for the further application of ACNs delivery systems in food and medical fields.
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Affiliation(s)
- Tisong Liang
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jian He
- Yili Innovation Center, Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, China
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15
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Effects of α-casein on the excretion of blueberry anthocyanins via urine and feces: Analysis of their bioavailability. Food Chem 2023; 413:135565. [PMID: 36773360 DOI: 10.1016/j.foodchem.2023.135565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 01/17/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
Anthocyanins are bioactive compounds found in blueberries. However, their poor bioavailability restricts their functional activities in vivo, which is a challenging issue in the application of blueberry anthocyanins. Our current study utilized α-casein as a carrier and analyzed its influence on the excretion of blueberry anthocyanins in urine and feces in a rat model to reflect the enhanced bioavailability of blueberry anthocyanins by α-casein in vivo. The results showed that α-casein suppressed the excretive content of blueberry anthocyanins (malvidin-3-O-galacoside (M3G), cyanidin-3-O-glucoside (C3G), and delphinidin-3-O-glucoside (D3G)), increased the content of metabolites in urine (syringic acid, ferulic acid, 4-hydroxybenzoic acid, and vanillic acid), and reduced metabolite content in feces (syringic acid, ferulic acid, and gallic acid), indicating that α-casein was effective in controlling the excretion of blueberry anthocyanins and their metabolites. In summary, these results provided sufficient evidence for the positive effects of α-casein on the bioavailability of blueberry anthocyanins.
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16
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Qie X, Yin Z, He Z, Xue C, Wang Z, Chen Q, Zeng M, Chen J, He Z. Interaction between β-casein and phlorizin induced by thermal treatment and its effect on the antioxidant activity and bioavailability of phlorizin in vivo. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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17
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Ou SJL, Fu AS, Liu MH. Impact of Starch-Rich Food Matrices on Black Rice Anthocyanin Accessibility and Carbohydrate Digestibility. Foods 2023; 12:foods12040880. [PMID: 36832955 PMCID: PMC9957438 DOI: 10.3390/foods12040880] [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: 01/04/2023] [Revised: 02/09/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Anthocyanins reduce starch digestibility via carbohydrase-inhibitory pathways, but food matrix effects during digestion may also influence its enzymatic function. Understanding anthocyanin-food matrix interactions is significant as the efficiency of carbohydrase inhibition relies on anthocyanin accessibility during digestion. Therefore, we aimed to evaluate the influence of food matrices on black rice anthocyanin accessibility in relation to starch digestibility in common settings of anthocyanin consumption-its co-ingestion with food, and consumption of fortified food. Our findings indicate that black rice anthocyanin extracts (BRAE) had reduced intestinal digestibility of bread to a larger extent for the co-digestion of BRAE with bread (39.3%) (4CO), than BRAE-fortified bread (25.9%) (4FO). Overall anthocyanin accessibility was about 5% greater from the co-digestion with bread than fortified bread across all digestion phases. Differences in anthocyanin accessibility were also noted with changes to gastrointestinal pH and food matrix compositions-with up to 10.1% (oral to gastric) and 73.4% (gastric to intestinal) reductions in accessibility with pH changes, and 3.4% greater accessibility in protein matrices than starch matrices. Our findings demonstrate that the modulation of starch digestibility by anthocyanin is a combined result of its accessibility, food matrix composition, and gastrointestinal conditions.
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Affiliation(s)
- Sean Jun Leong Ou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
- Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore 117599, Singapore
| | - Amanda Simin Fu
- Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore 117599, Singapore
| | - Mei Hui Liu
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
- Correspondence: ; Tel.: +65-6516-3523
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18
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Cao L, Lee SG, Shin JH. Effects of encapsulation methods on bioaccessibility of anthocyanins: a systematic review and meta-analysis. Food Funct 2023; 14:639-652. [PMID: 36594512 DOI: 10.1039/d2fo01997c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Anthocyanins have multiple health benefits. However, they are prone to degradation during gastrointestinal digestion, impeding their utilization. Various encapsulation systems have been proposed to improve their bioaccessibility and bioavailability. This review aims to provide a systematic evaluation and meta-analysis of published studies examining the effect of microencapsulation on the bioaccessibility of anthocyanins. A comprehensive and systematic literature search of three databases (Scopus, PubMed, and Web of Science) was conducted. Studies were selected according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses criteria and were reviewed independently by two investigators. Overall, 34 articles were included in the systematic review and 24 were included in the meta-analysis. The fold changes in bioaccessibility between encapsulated and non-encapsulated anthocyanins from eligible studies were calculated. The median and 95% confidence intervals (CI) of the fold changes for spray-drying (median 1.23, 95% CI 0.91-1.92), freeze-drying (median 1.19, 95% CI 0.61-1.28), simple coacervation (median 1.80, 95% CI 1.41-3.20), and complex coacervation (median 1.61, 95% CI 0.21-25.00) were calculated. Simple coacervation showed a promising protection against degradation during in vitro digestion. However, when a large number of anthocyanins cannot be released from the microparticles during digestion, encapsulation impedes the bioaccessibility of anthocyanins.
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Affiliation(s)
- Lei Cao
- Department of Biomedical Engineering, Pukyong National University, Busan, Republic of Korea.
| | - Sang Gil Lee
- Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.,Department of Smart Green Technology Engineering, Pukyong National University, Busan, Republic of Korea
| | - Joong Ho Shin
- Department of Biomedical Engineering, Pukyong National University, Busan, Republic of Korea. .,Industry 4.0 Convergence Bionics Engineering, Pukyong National University, Busan, Republic of Korea
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19
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Avula B, Katragunta K, Osman AG, Ali Z, John Adams S, Chittiboyina AG, Khan IA. Advances in the Chemistry, Analysis and Adulteration of Anthocyanin Rich-Berries and Fruits: 2000-2022. Molecules 2023; 28:560. [PMID: 36677615 PMCID: PMC9865467 DOI: 10.3390/molecules28020560] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/09/2023] Open
Abstract
Anthocyanins are reported to exhibit a wide variety of remedial qualities against many human disorders, including antioxidative stress, anti-inflammatory activity, amelioration of cardiovascular diseases, improvement of cognitive decline, and are touted to protect against neurodegenerative disorders. Anthocyanins are water soluble naturally occurring polyphenols containing sugar moiety and are found abundantly in colored fruits/berries. Various chromatographic (HPLC/HPTLC) and spectroscopic (IR, NMR) techniques as standalone or in hyphenated forms such as LC-MS/LC-NMR are routinely used to gauge the chemical composition and ensure the overall quality of anthocyanins in berries, fruits, and finished products. The major emphasis of the current review is to compile and disseminate various analytical methodologies on characterization, quantification, and chemical profiling of the whole array of anthocyanins in berries, and fruits within the last two decades. In addition, the factors affecting the stability of anthocyanins, including pH, light exposure, solvents, metal ions, and the presence of other substances, such as enzymes and proteins, were addressed. Several sources of anthocyanins, including berries and fruit with their botanical identity and respective yields of anthocyanins, were covered. In addition to chemical characterization, economically motivated adulteration of anthocyanin-rich fruits and berries due to increasing consumer demand will also be the subject of discussion. Finally, the health benefits and the medicinal utilities of anthocyanins were briefly discussed. A literature search was performed using electronic databases from PubMed, Science Direct, SciFinder, and Google Scholar, and the search was conducted covering the period from January 2000 to November 2022.
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Affiliation(s)
- Bharathi Avula
- National Center for Natural Products Research, University, MS 38677, USA
| | - Kumar Katragunta
- National Center for Natural Products Research, University, MS 38677, USA
| | - Ahmed G. Osman
- National Center for Natural Products Research, University, MS 38677, USA
| | - Zulfiqar Ali
- National Center for Natural Products Research, University, MS 38677, USA
| | | | | | - Ikhlas A. Khan
- National Center for Natural Products Research, University, MS 38677, USA
- Division of Pharmacognosy, Department of BioMolecular Sciences, School of Pharmacy, University of Mississippi, University, MS 38677, USA
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20
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Wu H, Oliveira G, Lila MA. Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins. Compr Rev Food Sci Food Saf 2023; 22:333-354. [PMID: 36398759 DOI: 10.1111/1541-4337.13070] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 08/29/2022] [Accepted: 10/12/2022] [Indexed: 11/19/2022]
Abstract
Color is an important characteristic of food. Over the last 15 years, more attention has been paid to natural colorants because of the rising demand for clean-label food products. Anthocyanins, which are a group of phytochemicals responsible for the purple, blue or red hues of many plants, offer a market advantage. In addition, anthocyanin-rich foods are associated with protection against cardiovascular disease, thrombosis, diabetes, cancer, microbial-based disorders, neurological disorders, and vision ailments. However, the real health value of anthocyanins, whether as a natural colorant or a functional ingredient, is dependent on the ultimate bioaccessibility and bioavailability in the human body. Many animal and human clinical studies revealed that, after intake of anthocyanin-rich foods or anthocyanin extracts, only trace amounts (< 1% of ingested content) of anthocyanins or their predicted metabolites were detected in plasma after a standard blood draw, which was indicative of low bioavailability of anthocyanins. Protein binding to anthocyanins is a strategy that has recently been reported to enhance the ultimate bioactivity, bioaccessibility, and bioavailability of anthocyanins as compared to anthocyanins delivered without a protein carrier. Therefore, in this review, we address anthocyanin properties in food processing and digestion, anthocyanin-protein complexes used in food matrices, and changes in the bioaccessibility and bioavailability of anthocyanins when bound into anthocyanin-protein complexes in foods. Finally, we summarize the challenges and prospects of this delivery system for anthocyanin pigments.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Gabriel Oliveira
- Department of Food Science, Federal University of Minas Gerais, Brazil
| | - Mary Ann Lila
- Food Bioprocessing and Nutrition Sciences Department, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
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21
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Villamil-Galindo E, Antunes-Ricardo M, Piagentini AM, Jacobo-Velázquez DA. Adding value to strawberry agro-industrial by-products through ultraviolet A-induced biofortification of antioxidant and anti-inflammatory phenolic compounds. Front Nutr 2022; 9:1080147. [PMID: 36570174 PMCID: PMC9769405 DOI: 10.3389/fnut.2022.1080147] [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: 10/25/2022] [Accepted: 11/18/2022] [Indexed: 12/12/2022] Open
Abstract
Background The revalorization of agro-industrial by-products by applying ultraviolet A (UVA) radiation to biofortify with phenolic compounds has been studied in recent times, showing improvements in the individual and total phenolic content and their bioactivity. Therefore, the main aim of this work was to optimize the biofortification process of phenolic compounds by UVA radiation to strawberry agro-industrial by-products (RF). Moreover, the effect of UVA radiation on the potential biological activity of the phenolics accumulated in RF due to the treatment was also determined. Methods The assays followed a factorial design with three variables at three levels: UVA dose (LOW, MEDIUM, and HIGH), storage temperature (5, 10, and 15°C), and storage time (0, 24, 48, and 72 h). At each experimental condition, phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) enzymatic activities, total phenolic compound content (TPC), phenolics profile (TPCHPLC), and agrimoniin content (AGN) were evaluated; and the optimal UVA dose, storage time, and temperature were determined. In vitro bioaccessibility of the accumulated phenolic compound was studied on RF tissue treated with UVA at optimal process conditions. The digested extracts were tested for antiproliferative activity in colorectal cancer cells, cellular antioxidant capacity, and anti-inflammatory activity. Results The results showed that applying UVA-HIGH (86.4 KJ/m2) treatment and storing the tissue for 46 h at 15°C increased PAL activity (260%), phenolic content (240%), and AGN (300%). The biofortification process improves the bioaccessibility of the main phenolic compound of RF by 9.8 to 25%. The digested optimum extract showed an IC50 for HT29 and Caco-2 cells of 2.73 and 5.43 μg/mL, respectively, and presented 60% cellular antioxidant capacity and 30% inhibition of NOX production. Conclusion The RF treated with UVA is an excellent source of phenolic compounds; specifically, ellagitannins and the UVA radiation proved to be efficient in biofortify RF, significantly improving the phenolic compounds content and their bioactive properties with adequate bioaccessibility, adding value to the strawberry agro-industrial by-products.
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Affiliation(s)
- Esteban Villamil-Galindo
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe, Argentina
| | - Marilena Antunes-Ricardo
- Tecnológico de Monterrey, The Institute for Obesity Research, Monterrey, Mexico,Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey, Mexico
| | - Andrea Marcela Piagentini
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Daniel A. Jacobo-Velázquez
- Tecnológico de Monterrey, The Institute for Obesity Research, Zapopan, Mexico,Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Zapopan, Mexico,*Correspondence: Daniel A. Jacobo-Velázquez,
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22
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Dai J, Ruan Y, Feng Y, Li B. Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes. Foods 2022; 11:foods11223665. [PMID: 36429257 PMCID: PMC9689758 DOI: 10.3390/foods11223665] [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: 09/29/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC-PCCA, WPI-PCCA, WPI-PC-PCCA, and CS-PC-PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability of PCCA. The encapsulation efficiency (EE), particle size, physical properties, and mode of action of the synthesized PCCA complexes were evaluated. Among them, CS-PC-PCCA had the highest EE (48.13 ± 2.73%) except for WPI-PC-PCCA; furthermore, it had a medium size (200-300 nm), the lowest hygroscopicity (10.23 ± 0.28%), lowest solubility (10.57 ± 1.26%), and highest zeta potential (28.20 ± 1.14). CS-PC-PCCA was multigranular and irregular in shape; x-ray diffraction showed that it was amorphous; and Fourier transform infrared spectroscopy confirmed that it was joined with PCCA through hydrogen bonds and electrostatic interactions. Compared with PCCA, the four complexes showed a higher α-glucosidase inhibition activity and digestive stability, except for WPI-PC-PCCA. Furthermore, CS-PC-PCCA exhibited the best α-glucosidase inhibition and simulated digestion stability.
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Affiliation(s)
- Jialin Dai
- Food College, Shenyang Agricultural University, Shenyang 110866, China
| | - Yanye Ruan
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
| | - Ying Feng
- Food College, Shenyang Agricultural University, Shenyang 110866, China
- Correspondence: (Y.F.); (B.L.)
| | - Bin Li
- Food College, Shenyang Agricultural University, Shenyang 110866, China
- Correspondence: (Y.F.); (B.L.)
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23
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Liao M, Chen F, Hu X, Liao X, Miao S, Ma L, Ji J. Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107863] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Hassanin AA, Osman A, Atallah OO, El-Saadony MT, Abdelnour SA, Taha HSA, Awad MF, Elkashef H, Ahmed AE, Abd El-Rahim I, Mohamed A, Eldomiaty AS. Phylogenetic comparative analysis: Chemical and biological features of caseins (alpha-S-1, alpha-S-2, beta- and kappa-) in domestic dairy animals. Front Vet Sci 2022; 9:952319. [PMID: 36187819 PMCID: PMC9519386 DOI: 10.3389/fvets.2022.952319] [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: 05/25/2022] [Accepted: 08/11/2022] [Indexed: 11/25/2022] Open
Abstract
Caseins determine the physicochemical, physiological, and biological characteristics of milk. Four caseins—alpha-S-1, alpha-S-2, beta, and kappa—were analyzed phylogenetically and in silico and characterized regarding chemical, antimicrobial, and antioxidant features in five dairy animals: Arabian camels, sheep, goats, cattle, and water buffalos. The sequence of full-length amino acids of the four caseins for the five species was retracted from the NCBI GenBank database. Multiple sequence alignment is used to examine further the candidate sequences for phylogenetic analysis using Clustal X and NJ-Plot tools. The results revealed that sheep and goats possess strong similarities (98.06%) because of their common ancestor. The same was observed with cattle and water buffalos (96.25%). The Arabian camel was located in a single subclade due to low similarity in casein residues and compositions with other dairy animals. Protein modeling showed that alpha-S1- and alpha-S2-caseins possess the highest number of phosphoserine residues. The in silico computed chemical properties showed that β-casein recorded highest hydrophobicity index and lowest basic amino acid content, while α-S2-casein showed the opposite. The computed biological parameters revealed that α-S2-casein presented the highest bactericidal stretches. Only Arabian camel β-casein and k-casein showed one bactericidal stretches. The analysis also revealed that β-casein, particularly in Arabian camels, possesses the highest antioxidant activity index. These results support the importance of the bioinformatics resources to determine milk casein micelles' chemical and biological activities.
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Affiliation(s)
- Abdallah A. Hassanin
- Genetics Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- *Correspondence: Abdallah A. Hassanin
| | - Ali Osman
- Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Osama Osman Atallah
- Department of Plant Pathology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- Mohamed T. El-Saadony
| | - Sameh A. Abdelnour
- Animal Production Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Heba S. A. Taha
- Genetics Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Mohamed F. Awad
- Department of Biology, College of Science, Taif University, Taif, Saudi Arabia
| | - Hany Elkashef
- Dairy Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Ahmed Ezzat Ahmed
- Department of Biology, College of Science, King Khalid University, Abha, Saudi Arabia
- Department of Theriogenology, Faculty of Veterinary Medicine, South Valley University, Qena, Egypt
| | - Ibrahim Abd El-Rahim
- Department of Environmental and Health Research, Umm Al-Qura University, Mecca, Saudi Arabia
- Infectious Diseases, Department of Animal Medicine, Faculty of Veterinary Medicine, Assiut University, Asyut, Egypt
| | | | - Ahmed S. Eldomiaty
- Genetics Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
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Zang Z, Tang S, Li Z, Chou S, Shu C, Chen Y, Chen W, Yang S, Yang Y, Tian J, Li B. An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides. Compr Rev Food Sci Food Saf 2022; 21:4378-4401. [PMID: 36018502 DOI: 10.1111/1541-4337.13026] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 07/18/2022] [Accepted: 07/26/2022] [Indexed: 01/28/2023]
Abstract
The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides substantially determines the stability of anthocyanins during food processing and storage. The topic thus has attracted much attention in recent years. This review underlines the new insights gained in our current study of physical and chemical properties and functional properties in complex food systems. It examines the interaction between anthocyanins and food proteins or polysaccharides by focusing on the "structure-stability" relationship. Furthermore, multispectral and molecular computing simulations are used as the chief instruments to explore the interaction's mechanism. During processing and storage, the stability of anthocyanins is generally influenced by the adverse characteristics of food and beverage, including temperature, light, oxygen, enzymes, pH. While the action modes and types between protein/polysaccharide and anthocyanins mainly depend on their structures, the noncovalent interaction between them is the key intermolecular force that increases the stability of anthocyanins. Our goal is to provide the latest understanding of the stability of anthocyanins under food processing conditions and further improve their utilization in food industries. Practical Application: This review provides support for the steady-state protection of active substances.
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Affiliation(s)
- Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Siyi Tang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Chen
- Faculty of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
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26
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In vitro digestion of binary mixture of α-tocopherol and γ-oryzanol in oil-in-water emulsion: Changes in stability and antioxidant potential. Food Res Int 2022; 159:111606. [DOI: 10.1016/j.foodres.2022.111606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 06/26/2022] [Accepted: 06/28/2022] [Indexed: 11/23/2022]
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27
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Innovative processing technology for enhance potential prebiotic effects of RG-I pectin and cyanidin-3-glucoside. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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28
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Dai S, Liao P, Wang Y, Tian T, Tong X, Lyu B, Cheng L, Miao L, Qi W, Jiang L, Wang H. Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108108] [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]
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29
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Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside. Food Chem 2022; 383:132373. [PMID: 35183967 DOI: 10.1016/j.foodchem.2022.132373] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 01/29/2022] [Accepted: 02/05/2022] [Indexed: 11/20/2022]
Abstract
In the present study, the effects of high-pressure processing (HPP) on the binding capacity, structural properties, antioxidant capacity and stability of rhamngalacturonan I (RG-I) pectin and cyanidin-3-glucoside (C3G) were investigated. HPP was found to have a positive effect on the binding between the two molecules, and the binding rate was increased by 32.8% after treatment (500 MPa/15 min). The increase in the binding rate is mainly due to the influence of high pressure on noncovalent effects such as hydrogen bonding and hydrophobicity. The results indicate that high pressure can be used to maintain the antioxidant capacity of C3G and improve the stability of C3G. The C3G retention rate is increased by 34.0% and 38.3% after heat treatment and simulated digestion, respectively. The results indicate that HPP improved stability of the C3G-RG-I pectin complex through interaction between C3G and RG-I pectin.
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30
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Wanjiru J, Gathirwa J, Sauli E, Swai HS. Formulation, Optimization, and Evaluation of Moringa oleifera Leaf Polyphenol-Loaded Phytosome Delivery System against Breast Cancer Cell Lines. Molecules 2022; 27:molecules27144430. [PMID: 35889305 PMCID: PMC9320383 DOI: 10.3390/molecules27144430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 02/01/2023] Open
Abstract
Moringa oleifera leaf polyphenols (Mopp) were encapsulated with phytosomes to enhance their efficacy on 4T1 cancer cell lines. The Mopp were extracted via microwave-assisted extraction. Moringa oleifera polyphenol-loaded phytosomes (MoP) were prepared with the nanoprecipitation method and characterized using the dynamic light scattering and dialysis membrane techniques. The in vitro cytotoxic and antiproliferative activity were investigated with the (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazole) MTT assay. Acute toxicity was assessed using Swiss albino mice. An MoP particle size of 296 ± 0.29 nm, −40.1 ± 1.19 mV zeta potential, and polydispersity index of 0.106 ± 0.002 were obtained. The total phenolic content was 50.81 ± 0.02 mg GAE/g, while encapsulation efficiency was 90.32 ± 0.11%. The drug release profiles demonstrated biphasic and prolonged subsequent sustained release. In vitro assays indicated MoP had a low cytotoxicity effect of 98.84 ± 0.53 μg/mL, doxorubicin was 68.35 ± 3.508, and Mopp was 212.9 ± 1.30 μg/mL. Moreover, MoP exhibited the highest antiproliferative effect on 4T1 cancer cells with an inhibitory concentration of 7.73 ± 2.87 μg/mL and selectivity index > 3. The results indicated a significant difference (p ≤ 0.001) in MoP when compared to Mopp and doxorubicin. The in vivo investigation showed the safety of MoP at a dose below 2000 mg/kg. The present findings suggest that MoP may serve as an effective and promising formulation for breast cancer drug delivery and therapy.
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Affiliation(s)
- Jecinta Wanjiru
- Department of Global Health and Biomedical Sciences, School of Life Science and Bioengineering, Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Arusha 23100, Tanzania; (E.S.); (H.S.S.)
- Centre for Traditional Medicine and Drug Research, Kenya Medical Research Institute, P.O. Box 54840, Nairobi 00200, Kenya;
- Correspondence: or ; Tel.: +254-72586-5116; Fax: +254-020-2720030
| | - Jeremiah Gathirwa
- Centre for Traditional Medicine and Drug Research, Kenya Medical Research Institute, P.O. Box 54840, Nairobi 00200, Kenya;
| | - Elingarami Sauli
- Department of Global Health and Biomedical Sciences, School of Life Science and Bioengineering, Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Arusha 23100, Tanzania; (E.S.); (H.S.S.)
| | - Hulda Shaid Swai
- Department of Global Health and Biomedical Sciences, School of Life Science and Bioengineering, Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Arusha 23100, Tanzania; (E.S.); (H.S.S.)
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31
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Nanocarriers for β-Carotene Based on Milk Protein. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02868-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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32
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Qie X, Chen W, Wu Y, Yang T, Wang Z, Zeng M, Chen J, Douglas Goff H, He Z. Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment. Food Chem 2022; 398:133832. [DOI: 10.1016/j.foodchem.2022.133832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 11/28/2022]
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33
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Qie X, Chen W, Wu R, Wang Z, Zeng M, Chen J, Douglas Goff H, He Z. The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment. Food Res Int 2022; 157:111494. [PMID: 35761714 DOI: 10.1016/j.foodres.2022.111494] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 05/11/2022] [Accepted: 06/07/2022] [Indexed: 11/04/2022]
Abstract
The impact of heat treatment at different temperatures on the interaction of β-lactoglobulin (β-Lg) and anthocyanin-3-O-glucoside (C3G) was studied. Heat treatment and the addition of C3G changed the secondary structure of β-Lg with decreasing β-sheets and increasing random coils. Interactions between C3G and β-Lg were mainly via hydrogen bonds and van der Waals forces at 25 °C. The elevated temperature promoted hydrophobic interactions between C3G and β-Lg due to an increase in the hydrophobic groups and amino groups on the surface of β-Lg molecules. The addition of β-Lg to the C3G eliminated heat-induced thermal degradation of C3G. The β-Lg-C3G interactions accompanied with increased particle size and constant zeta potential could increase the antioxidant capacity of C3G approximately by 4% to 10% and protect the colour of C3G from degradation under heat treatment. The C3G bioaccessibility with β-Lg addition increased by 26.08%, 33.45%, 83.09%, 72.27%, and 354.62% compared with C-25, C-60, C-85, C-100, and C-121, respectively. The protective effect of the non-covalent interactions on C3G at high temperatures (85 °C to 121 °C) was significantly stronger than at 25 °C and 60 °C. The application of β-Lg in foodstuffs could enhance the antioxidant activity and bioaccessibility of C3G.
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Affiliation(s)
- Xuejiao Qie
- State Key Laboratory of Food Science and Technoloy, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Wenpu Chen
- State Key Laboratory of Food Science and Technoloy, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Renyi Wu
- State Key Laboratory of Food Science and Technoloy, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technoloy, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technoloy, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technoloy, Jiangnan University, Wuxi 214122, China
| | - H Douglas Goff
- Department of Food Science, University of Guelph, ON N1G2W1, Canada
| | - Zhiyong He
- State Key Laboratory of Food Science and Technoloy, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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34
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Ma Z, Guo A, Jing P. Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties. Crit Rev Food Sci Nutr 2022; 63:10792-10813. [PMID: 35748363 DOI: 10.1080/10408398.2022.2086211] [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] [Indexed: 11/03/2022]
Abstract
Anthocyanins, which are the labile flavonoid pigments widely distributed in many fruits, vegetables, cereal grains, and flowers, are receiving intensive interest for their potential health benefits. Proteins are important food components from abundant sources and present high binding affinity for small dietary compounds, e.g., anthocyanins. Protein-anthocyanin interactions might occur during food processing, ingestion, digestion, and bioutilization, leading to significant changes in the structure and properties of proteins and anthocyanins. Current knowledge of protein-anthocyanin interactions and their contributions to functions and bioactivities of anthocyanin-containing foods were reviewed. Binding characterization of dietary protein-anthocyanins complexes is outlined. Advances in understanding the structure-affinity relationship of dietary protein-anthocyanin interaction are critically discussed. The associated properties of protein-anthocyanin complexes are considered in an evaluation of functional and nutritional values.
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Affiliation(s)
- Zhen Ma
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Anqi Guo
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
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35
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Zhou N, Pan F, Ai X, Tuersuntuoheti T, Zhao L, Zhao L, Wang Y. Preparation, characterization and antioxidant activity of sinapic acid grafted chitosan and its application with casein as a nanoscale delivery system for black rice anthocyanins. Int J Biol Macromol 2022; 210:33-43. [PMID: 35526769 DOI: 10.1016/j.ijbiomac.2022.05.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/30/2022] [Accepted: 05/02/2022] [Indexed: 11/30/2022]
Abstract
Anthocyanins (ACNs) have attracted considerable research attention because of their excellent health benefits, but their low stability and bioavailability limit their applications. In this study, sinapic acid-grafted-chitosan (SA-g-CS) conjugate was synthesized by grafting SA onto CS via a free radical mediated method. Nanoparticles were prepared using casein (CA) together with SA-g-CS to improve the performance and sustained release of black rice anthocyanins (BRA). The results of UV-Vis, FTIR and 1H NMR spectra for SA-g-CS conjugates demonstrated the successful grafting of SA onto CS. The results of DPPH, ABTS and ferric ion reducing antioxidant power assays showed that the SA-g-CS conjugates had strong antioxidant capacities, and the higher the pH of the grafting reaction system, the stronger the antioxidant capacity of the conjugates. X-ray diffraction and scanning electron microscopy analyses showed that the crystallographic property and microstructure of CS were improved by the grafting of SA. Compared with BRA loaded nanoparticles prepared with CA alone or the combination of CS and CA, the BRA loaded nanoparticles constructed by SA-g-CS and CA have smaller particle size, better dispersion, encapsulation efficiency and sustained-release property. These results provided great potential for the application of phenolic acid grafted CS in stabilizing ACNs.
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Affiliation(s)
- Na Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Xin Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Yong Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
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36
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Cyanidin-3-galactoside ameliorates silica-induced pulmonary fibrosis by inhibiting fibroblast differentiation via Nrf2/p38/Akt/NOX4. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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37
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Wang G, Lu M, Zhang S, Ji J, Li B, Li J, Zhang L, Yang D, Wang W, Guan C. Anthocyanin release and absorption properties of boiling pigmented rice using an in vitro digestion model. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01378-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Zang Z, Chou S, Si X, Cui H, Tan H, Ding Y, Liu Z, Wang H, Lang Y, Tang S, Li B, Tian J. Effect of bovine serum albumin on the stability and antioxidant activity of blueberry anthocyanins during processing and in vitro simulated digestion. Food Chem 2022; 373:131496. [PMID: 34836668 DOI: 10.1016/j.foodchem.2021.131496] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 11/04/2022]
Abstract
The application of blueberry anthocyanins (ANs) was limited due to their low in-process stability and bioavailability. In our study, the stability and antioxidant capacity of ANs before and after adding bovine serum albumin (BSA) were examined by simulating various processing, storage (light, sucrose, and vitamin C (Vc)), and in vitro simulated digestion parameters. For this purpose, pH-differential method, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), peroxyl scavenging capacity assay, and cellular antioxidant assay were conducted. BSA at different concentrations, specifically at 0.15 mg/mL, inhibited the degradation of ANs and the loss of antioxidant capacity. The results suggest that BSA has a positive effect on ANs.
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Affiliation(s)
- Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yumeng Ding
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Ziyue Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Haotian Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuxi Lang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Siyi Tang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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39
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Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.01.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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40
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Zhou H, Ding S, Sun C, Fu J, Yang D, Wang X, Wang CC, Wang L. Lycium barbarum Extracts Extend Lifespan and Alleviate Proteotoxicity in Caenorhabditis elegans. Front Nutr 2022; 8:815947. [PMID: 35096951 PMCID: PMC8790518 DOI: 10.3389/fnut.2021.815947] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Accepted: 12/13/2021] [Indexed: 12/18/2022] Open
Abstract
Lycium barbarum berry (Ningxia Gouqi, Fructus lycii, goji berry, or wolfberry), as a traditional Chinese herb, was recorded beneficial for longevity in traditional Chinese medical scriptures and currently is a natural dietary supplement worldwide. However, under modern experimental conditions, the longevity effect of L. barbarum berry and the underlying mechanisms have been less studied. Here, we reported that total water extracts of L. barbarum berry (LBE), which contains 22% polysaccharides and other components, such as anthocyanins, extended the lifespan of Caenorhabditis elegans without side effects on worm fertility and pharyngeal pumping. Interestingly, we found that the lifespan extension effect was more prominent in worms with shorter mean lifespan as compared to those with longer mean lifespan. Furthermore, we showed that the lifespan extension effect of LBE depended on deacetylase sir-2.1. Remarkably, LBE rescued heat shock transcription factor-1 (hsf-1) deficiency in wild-type worms with different mean lifespans, and this effect also depended on sir-2.1. In addition, we found that LBE extended lifespan and alleviated toxic protein aggregation in neurodegenerative worms with hsf-1 deficiency. Our study suggested that LBE may be a potential antiaging natural dietary supplement especially to individuals with malnutrition or chronic diseases and a potential therapeutic agent for neurodegenerative diseases characterized by hsf-1 deficiency.
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Affiliation(s)
- Haitao Zhou
- National Laboratory of Biomacromolecules, CAS Center for Excellence in Biomacromolecules, Institute of Biophysics, Chinese Academy of Sciences (CAS), Beijing, China.,Central Laboratory, Luoyang Central Hospital Affiliated to Zhengzhou University, Luoyang, China
| | - Shanshan Ding
- Central Laboratory, Luoyang Central Hospital Affiliated to Zhengzhou University, Luoyang, China
| | - Chuanxin Sun
- National Laboratory of Biomacromolecules, CAS Center for Excellence in Biomacromolecules, Institute of Biophysics, Chinese Academy of Sciences (CAS), Beijing, China
| | - Jiahui Fu
- Beijing Key Laboratory of Functional Food From Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Dong Yang
- Beijing Key Laboratory of Functional Food From Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xi'e Wang
- National Laboratory of Biomacromolecules, CAS Center for Excellence in Biomacromolecules, Institute of Biophysics, Chinese Academy of Sciences (CAS), Beijing, China
| | - Chih-Chen Wang
- National Laboratory of Biomacromolecules, CAS Center for Excellence in Biomacromolecules, Institute of Biophysics, Chinese Academy of Sciences (CAS), Beijing, China.,College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Lei Wang
- National Laboratory of Biomacromolecules, CAS Center for Excellence in Biomacromolecules, Institute of Biophysics, Chinese Academy of Sciences (CAS), Beijing, China.,College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
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41
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Yin Z, Qie X, Zeng M, Wang Z, Qin F, Chen J, Li W, He Z. Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107177] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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42
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Janarny G, Ranaweera KKDS, Gunathilake KDPP. Digestive recovery of polyphenols, antioxidant activity, and anti-inflammatory activity of selected edible flowers from the family Fabaceae. J Food Biochem 2022; 46:e14052. [PMID: 34978067 DOI: 10.1111/jfbc.14052] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 11/29/2022]
Abstract
Edible flowers are regaining popularity as therapeutic agents, due to their phytochemical composition. The present study assessed the recovery of phenolics along with the antioxidant and anti-inflammatory properties of seven edible flowers of the Fabaceae family after being subjected to simulated gastrointestinal conditions and dialysis. The total phenolic content of all the flowers decreased after the gastric phase, whereas the total flavonoid content increased. The total anthocyanin content of four flower species decreased after the intestinal phase of digestion. Cassia auriculata expressed the highest hydrogen peroxide and nitric oxide scavenging activities in the dialyzed fraction. Bauhinia racemose had the highest activity in the inhibition of heat-induced hemolysis of red blood cells after dialysis (4.43 ± 01.5%). In general, the results suggest a reduction in the phenolic contents after gastrointestinal digestion and dialysis; however, phenolics, flavonoids and anthocyanins were sufficiently available to be absorbed with the dialysis to exert antioxidant and anti-inflammatory activities. PRACTICAL APPLICATION: The presence of various phenolic compounds in edible flowers has attracted the attention of consumers as well as the food industry, due to their potential to be incorporated in functional foods and drugs. However, the availability of phenolics after digestion is an important measure to get a realistic view of the health effects exerted upon the consumption of these edible flowers. The present study provides new information on the antioxidant and anti-inflammatory potential of selected edible flowers before and after in vitro digestion. This would be more useful for nutritionists, policymakers and consumers to effectively utilize edible flowers by understanding the changes undergone by the phenolic compounds upon digestion.
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Affiliation(s)
- Ganesamoorthy Janarny
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Sri Lanka
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43
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Cui H, Si X, Tian J, Lang Y, Gao N, Tan H, Bian Y, Zang Z, Jiang Q, Bao Y, Li B. Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107073] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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44
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Zang Z, Chou S, Geng L, Si X, Ding Y, Lang Y, Cui H, Gao N, Chen Y, Wang M, Xie X, Xue B, Li B, Tian J. Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112269] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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45
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Herrera-Balandrano DD, Chai Z, Beta T, Feng J, Huang W. Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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46
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Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.06.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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47
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In Situ Stability of Anthocyanins in Lycium ruthenicum Murray. Molecules 2021; 26:molecules26237073. [PMID: 34885653 PMCID: PMC8659163 DOI: 10.3390/molecules26237073] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/08/2021] [Accepted: 11/16/2021] [Indexed: 11/16/2022] Open
Abstract
In this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the Lycium ruthenicum Murr. fruit were studied. Compared with hot-air drying, vacuum freeze-drying preserved about 5.8-fold more anthocyanins. The half-life of anthocyanins in the freeze-dried fruit samples with glucose was 3.6 days, 1.8 days, and 1.7 days at 4 °C, 20 °C, and 37 °C, respectively. On the other hand, the half-life values without glucose addition were 2.2 days, 2.3 days, and 2.1 days at each temperature, respectively, indicating that glucose protected anthocyanins at low temperature. The composition and contents of anthocyanins and anthocyanidins in the freeze-dried Lycium ruthenicum Murr., stored for 20 days, were investigated with a HPLC-MS/MS setup. It was found that most anthocyanidins in Lycium ruthenicum Murr. are linked with coumaroyl glucose to form anthocyanins, while glycosylated and acetyl-glycosylated anthocyanins were also detected. Five anthocyanidins were detected: delphinidin, cyanidin, petunidin, malvidin, and peonidin, and delphinidin accounts for about half of the total amount of anthocyanidins. It is much more economic to conserve anthocyanins in situ with freeze-drying methods and to store the fruits at low temperatures with glucose.
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48
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Prado G, Pierattini I, Villarroel G, Fuentes F, Silva A, Echeverria F, Valenzuela R, Bustamante A. Bioaccessibility of Anthocyanins on in vitro Digestion Mmodels: Factors Implicated and Role in Functional Foods Development. Curr Med Chem 2021; 29:1124-1141. [PMID: 34814808 DOI: 10.2174/0929867328666211123102536] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 10/03/2021] [Accepted: 10/11/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Worldwide, the prevalence of obesity and related non-communicable chronic diseases is high and continues to grow. In that sense, anthocyanins (ANC) have shown beneficial health effects in preventing obesity and metabolic risk factors. Moreover, the demand for functional foods incorporating these compounds has risen significantly in the past years. Thus, there is a need for validations of the functional properties of these formulations; nevertheless, in vivo assays are complex and require a lot of resources. One approach for estimating bioactive compounds' functionality and health benefits is to evaluate their bioaccessibility on a specific food matrix, determined by various factors. This article aims to review different factors influencing the bioaccessibility of ANC evaluated on in vitro digestion models as a functionality parameter, elucidating the effect of chemical composition, raw materials, food matrices, and vehicles for the delivery of ANC. METHODS Study searches were performed using PubMed, Web of Science, Scopus, and Science Direct databases. RESULTS Different factors influenced bioaccessibility and stability of ANC studied by in vitro digestion which are: i) the raw material used for ANC obtention; ii) food processing; iii) other food components; iv) the extraction method and solvents used; v) the structure of ANC; vi) delivery system (e.g., microencapsulation); vii) pH of the medium; viii) the digestion stage. CONCLUSION Simulated digestion systems allow to determine free or encapsulated ANC bioaccessibility in different food matrices, which offers advantages in determining the potential functionality of a food product.
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Affiliation(s)
- Gabriel Prado
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Isidora Pierattini
- Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Guiselle Villarroel
- Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Fernanda Fuentes
- Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Alejandra Silva
- Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Francisca Echeverria
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Rodrigo Valenzuela
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Andres Bustamante
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
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49
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Qie X, Cheng Y, Chen Y, Zeng M, Wang Z, Qin F, Chen J, Li W, He Z. In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein-phenolic interactions. Food Chem 2021; 375:131644. [PMID: 34823942 DOI: 10.1016/j.foodchem.2021.131644] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 02/07/2023]
Abstract
The effect of skimmed bovine milk and soy protein on the in vitro bioaccessibility of polyphenols in coffee beverages under thermal treatment (25, 90, and 121 °C) and the protein-phenolic interaction was investigated. Thermal treatment at 90 °C and 121 °C reduced the in vitro bioaccessibility of total and individual phenolic. Skimmed milk and soy protein addition increased the total (by 37.01%-64.21% and 24.74%-47.32%, respectively) and individual phenolic in vitro bioaccessibility (by 4.40%-27.29% and 12.02%-28.61%, respectively) of coffee beverages subjected to thermal treatment at 25, 90 and 121 °C. Compared with soy protein, skimmed milk significantly enhanced the in vitro bioaccessibility of coffee polyphenols, possibly owing to the presence of different types and strengths of noncovalent protein-phenolic interactions. These findings can provide certain theoretical knowledge for optimizing the processing technology and formula of the food industry to help improve the health benefits of milk coffee beverages.
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Affiliation(s)
- Xuejiao Qie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ya Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yao Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Weiwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China.
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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50
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Tong Y, Ma Y, Kong Y, Deng H, Wan M, Tan C, Wang M, Li L, Meng X. Pharmacokinetic and excretion study of Aronia melanocarpa anthocyanins bound to amylopectin nanoparticles and their main metabolites using high-performance liquid chromatography-tandem mass spectrometry. Food Funct 2021; 12:10917-10925. [PMID: 34647952 DOI: 10.1039/d1fo02423j] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Anthocyanins of Aronia melanocarpa are known for their therapeutic properties; however, they are unstable and easily degrade in the environment and in vivo. Herein, we investigated the stability and bioavailability of four anthocyanins bound to amylopectin nanoparticles (APNPs) through a pharmacokinetic and excretion study using high-performance liquid chromatography-tandem mass spectrometry. An EC-C18 column with methanol and 0.1% formic acid as the mobile phase was used during the analysis. After APNP treatment, anthocyanins and metabolites exhibited a marked increase, whereas their maximum oral bioavailability reached 440% and 593%, respectively. The delayed elimination half time demonstrated that APNPs had a sustained-release effect on anthocyanins. Pharmacokinetic results revealed that APNPs effectively protect anthocyanins in vivo. Excretion studies in urine and feces had shown a decrease in excretion of anthocyanins and most of the metabolites after APNP treatment. The results of excretion study further proved the protective effect of APNPs on anthocyanins in vivo.
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Affiliation(s)
- Yuqi Tong
- College of Food Science and Engineering, Shenyang Agricultural University, No. 120 Dongling St, Shenhe District, Shenyang 110866, China.
| | - Yan Ma
- Center of Experiment Teaching, Shenyang Normal University, Shenyang 110034, China.
| | - Yanwen Kong
- College of Food Science and Engineering, Shenyang Agricultural University, No. 120 Dongling St, Shenhe District, Shenyang 110866, China.
| | - Haotian Deng
- College of Food Science and Engineering, Shenyang Agricultural University, No. 120 Dongling St, Shenhe District, Shenyang 110866, China.
| | - Meizhi Wan
- College of Food Science and Engineering, Shenyang Agricultural University, No. 120 Dongling St, Shenhe District, Shenyang 110866, China.
| | - Chang Tan
- College of Food Science and Engineering, Shenyang Agricultural University, No. 120 Dongling St, Shenhe District, Shenyang 110866, China.
| | - Mingyue Wang
- College of Food Science and Engineering, Shenyang Agricultural University, No. 120 Dongling St, Shenhe District, Shenyang 110866, China.
| | - Li Li
- College of Food Science and Engineering, Shenyang Agricultural University, No. 120 Dongling St, Shenhe District, Shenyang 110866, China.
| | - Xianjun Meng
- College of Food Science and Engineering, Shenyang Agricultural University, No. 120 Dongling St, Shenhe District, Shenyang 110866, China.
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