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Ferreira J, Tkacz K, Turkiewicz IP, Santos I, Camoesas e Silva M, Lima A, Sousa I. Exploring the Bioactive Properties and Therapeutic Benefits of Pear Pomace. Antioxidants (Basel) 2024; 13:784. [PMID: 39061853 PMCID: PMC11273397 DOI: 10.3390/antiox13070784] [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: 06/02/2024] [Revised: 06/24/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024] Open
Abstract
The fruit juice industry generates a significant amount of waste, with a strong impact on the environment and the economy. Therefore, researchers have been focusing on the characterization of resources considered as food waste. This work provides information about the lipophilic and polar metabolites of pear pomace flours (PPFs) as a tool that can shed more light on the bioactive potential of this residue. Using UPLC-PDA, UPLC-FLR, and GC-MS, the study identified and quantified PPF's polar and non-polar metabolites. Essential, conditional, and non-essential amino acids were found, with asparagine being the most abundant. Isoprenoids, including lutein, zeaxanthin, and carotene isomers, ranged from 10.8 to 22.9 mg/100 g dw. Total flavonoids and phenolic compounds were 520.5-636.4 mg/100 g dw and 536.9-660.1 mg/100 g dw, respectively. Tocotrienols and tocopherols were identified, with concentrations of 173.1-347.0 mg/100 g dw and 468.7-913.4 mg/100 g dw. Fatty acids were the major non-polar compounds. All fractions significantly reduced matrix metalloproteinase-9 (MMP-9) activity. Although PPF had lower antioxidant potential (3-6 mmol Trolox/100 g dw), it inhibited AChE and BuChE by 23-30% compared to physostigmine salicylate. These findings suggest that pear pomace waste can be repurposed into functional products with valuable bioactive properties by re-introducing it in the food chain.
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Affiliation(s)
- Joana Ferreira
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Karolina Tkacz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (K.T.); (I.P.T.)
| | - Igor Piotr Turkiewicz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (K.T.); (I.P.T.)
| | - Isabel Santos
- Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisboa, Portugal; (I.S.); (A.L.)
| | - Mariana Camoesas e Silva
- Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisboa, Portugal;
| | - Ana Lima
- Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisboa, Portugal; (I.S.); (A.L.)
| | - Isabel Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
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Gajowniczek-Ałasa D, Baranowska-Wójcik E, Szwajgier D. Vegan and Vegetarian Soups Are Excellent Sources of Cholinesterase Inhibitors. Nutrients 2024; 16:2025. [PMID: 38999773 PMCID: PMC11243061 DOI: 10.3390/nu16132025] [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: 05/23/2024] [Revised: 06/21/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
BACKGROUND The cholinesterase theory stands as the most popular worldwide therapy for Alzheimer's disease (AD). Given the absence of a cure for AD, a plant-based diet has been repeatedly shown as positive in the prevention of AD, including exploring ready-made products in stores and the development of new functional foods. GOAL This study compared the anti-acetyl- and butyrylcholinesterase activity of thirty-two Polish market soups and five newly formulated soups intended to be functional. Additionally, the research aimed to assess the significance of animal content, distinguishing between vegan and vegetarian options, in cholinesterase inhibition. MATERIALS AND METHODS The anticholinesterase activity was investigated using a spectrophotometric method, and the inhibitory activity was expressed as % inhibition of the enzyme. The study categorized soups into three groups based on ingredients: those containing animal-derived components, vegetarian soups and vegan soups. RESULTS Soups exhibited varying levels of activity against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), indicating differences in their compositions. Composition appeared to be the primary factor influencing anticholinesterase activity, as soups within each group showed significant variability in activity levels. While some commercial soups demonstrated notable anticholinesterase activity, they did not surpass the effectiveness of the optimized soups developed in the laboratory. Certain ingredients were associated with higher anticholinesterase activity, such as coconut, potato, onion, garlic, parsley and various spices and herbs. CONCLUSIONS Vegetarian and vegan soups exhibited comparable or even superior anticholinesterase activity compared to animal-derived soups, highlighting the importance of plant-based ingredients. The study underscores the need for further research to explore the mechanisms underlying the anticholinesterase activity of soups, including the impact of ingredient combinations and processing methods.
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Affiliation(s)
- Dorota Gajowniczek-Ałasa
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Ewa Baranowska-Wójcik
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Dominik Szwajgier
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Yang Y, Li M, Sun J, Qin S, Diao T, Bai J, Li Y. Microwave-assisted aqueous two-phase extraction of polysaccharides from Hippophae rhamnoide L.: Modeling, characterization and hypoglycemic activity. Int J Biol Macromol 2024; 254:127626. [PMID: 37884251 DOI: 10.1016/j.ijbiomac.2023.127626] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 09/29/2023] [Accepted: 10/21/2023] [Indexed: 10/28/2023]
Abstract
Natural polysaccharides are concerned for their high biological activity and low toxicity. Two kinds of polysaccharides were extracted from Hippophae rhamnoide L. by microwave-assisted aqueous two-phase system. Under the optimal conditions predicted by RSM model (K2HPO4/ethanol (18.93 %/28.29 %), liquid to material ratio 77 mL/g, power 625 W and temperature 61 °C), the yield of total polysaccharides reached 35.91 ± 0.76 %. Moreover, the polysaccharides extraction was well fitted to the Weibull model. After purification by Sepharose-6B, the polysaccharides from top phase (PHTP, purity of 81.44 ± 1.25 %) and bottom phase (PHBP, purity of 88.85 ± 1.40 %) were obtained. GC, FT-IR, methylation and NMR analyses confirmed the backbone of PHTP was composed of a repeated unit →4)-β-D-Glcp-(1 → 2)-α-L-Rhap-(1 → 4)-β-D-Galp-(1 → 4)-α-D-GalAp-(1 → 3)-α-L-Araf-(1 → 3)-α-D-Manp-(1→, while the repeated unit in PHBP was →3)-α-L-Araf-(1 → 2)-α-L-Rhap-(1 → 4)-β-D-Glcp-(1 → 3)-α-D-Manp-(1 → 4)-β-D-Galp-(1 → 4)-α-D-GalAp-(1→. Compared with PHTP (6.46 × 106 g/mol), PHBP with relatively low molecular weight (8.2 × 105 g/mol) exhibited the smaller particle size, better water-solubility, thermal and rheological property, stronger anti-glycosylation and α-amylase inhibitory effects. Moreover, PHTP and PHBP displayed a reversible inhibition on α-amylase in a competitive manner. This study provides a high-efficient and eco-friendly method for polysaccharides extraction, and lays a foundation for sea buckthorn polysaccharides as potential therapeutic agents in preventing and ameliorating diabetes.
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Affiliation(s)
- Yu Yang
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Miao Li
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Jingwen Sun
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Shuhui Qin
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Tengteng Diao
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Jingwen Bai
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Yanhua Li
- College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, People's Republic of China.
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Carvalho F, Lahlou RA, Pires P, Salgado M, Silva LR. Natural Functional Beverages as an Approach to Manage Diabetes. Int J Mol Sci 2023; 24:16977. [PMID: 38069300 PMCID: PMC10707707 DOI: 10.3390/ijms242316977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/15/2023] [Accepted: 11/22/2023] [Indexed: 12/18/2023] Open
Abstract
Diabetes mellitus is a chronic disease, commonly associated with unhealthy habits and obesity, and it is becoming a serious health issue worldwide. As a result, new approaches to treat diabetes are required, and a movement towards more natural approaches is emerging. Consuming fruit and vegetables is advised to prevent diabetes since they contain several bioactive compounds. A simple and effective strategy to include them in the diets of diabetic and obese people is through beverages. This review aims to report the anti-diabetic potentials of different vegetable and fruit beverages. These functional beverages demonstrated in vitro potential to inhibit α-glucosidase and α-amylase enzymes and to improve glucose uptake. In vivo, beverage consumption showed a reduction of blood glucose, increase of insulin tolerance, improvement of lipid profile, control of obesity, and reduction of oxidative stress. This suggests the potential of vegetable- and fruit-based functional beverages to be used as a natural innovative therapy for the management of diabetes.
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Affiliation(s)
- Filomena Carvalho
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; (F.C.); (R.A.L.); (P.P.); (M.S.)
| | - Radhia Aitfella Lahlou
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; (F.C.); (R.A.L.); (P.P.); (M.S.)
| | - Paula Pires
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; (F.C.); (R.A.L.); (P.P.); (M.S.)
| | - Manuel Salgado
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; (F.C.); (R.A.L.); (P.P.); (M.S.)
| | - Luís R. Silva
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; (F.C.); (R.A.L.); (P.P.); (M.S.)
- CICS-UBI—Health Sciences Research Center, University of Beira Interior, 6201-506 Covilhã, Portugal
- CIEPQPF—Chemical Process Engineering and Forest Products Research Centre, Department of Chemical Engineering, University of Coimbra, Rua Sílvio Lima, Pólo II—Pinhal de Marrocos, 3030-790 Coimbra, Portugal
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Waszkiewicz M, Sokół-Łętowska A, Pałczyńska A, Kucharska AZ. Fruit Smoothies Enriched in a Honeysuckle Berry Extract-An Innovative Product with Health-Promoting Properties. Foods 2023; 12:3667. [PMID: 37835320 PMCID: PMC10572983 DOI: 10.3390/foods12193667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Smoothies are claimed to be an effective way of promoting fruit and vegetable consumption. They are a rich source of bioactive compounds and provide numerous health benefits. Strawberries and apples are among the most popular smoothie ingredients. Additionally, chokeberry presents antibacterial, antiviral and anti-inflammatory properties. Another interesting fruit with a wide range of health benefits is the honeysuckle berry. In this study, a dry extract from the mentioned fruit was combined to produce a smoothie enriched in bioactive compounds of unique health-promoting properties. The smoothies were rich in anthocyanins, flavonols, phenolic acids, flavan-3-ols and iridoids. Smoothies with higher concentrations of a polyphenol-iridoid honeysuckle berry extract (0.50%) were the products of a greater content of bioactive compounds and higher antioxidant activity compared to those with no extract or a lower amount (0.25%). However, the sensory evaluation showed that, according to customers, the least attractive smoothies are those with the greatest amounts of the honeysuckle berry extract. Therefore, the correct balance between taste and bioactivity should be sought in order to obtain an innovative product showing characteristics of functional food.
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Affiliation(s)
- Marta Waszkiewicz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
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Zheng Y, Li P, Shen J, Yang K, Wu X, Wang Y, Yuan YH, Xiao P, He C. Comprehensive comparison of different parts of Paeonia ostii, a food-medicine plant, based on untargeted metabolomics, quantitative analysis, and bioactivity analysis. FRONTIERS IN PLANT SCIENCE 2023; 14:1243724. [PMID: 37711307 PMCID: PMC10497777 DOI: 10.3389/fpls.2023.1243724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Accepted: 08/09/2023] [Indexed: 09/16/2023]
Abstract
Introduction Paeonia ostii T. Hong & J.X. Zhang (s.s.) (Chinese name, Fengdan) is a widely cultivated food-medicine plant in China, in which root bark, seed kernels, and flowers are utilized for their medicinal and edible values. However, other parts of the plant are not used efficiently, in part due to a poor understanding of their chemical composition and potential biological activity. Methods Untargeted ultra-performance liquid chromatography-quadrupole time of flight-mass spectrometry (UPLC-Q-TOF-MS) metabolomics was applied to characterize the metabolic profiles of 10 different parts of P. ostii. Results and discussion A total of 160 metabolites were alternatively identified definitely or tentatively, which were significantly different in various plant parts by multivariate statistical analysis. Quantitative analysis showed that underutilized plant parts also contain many active ingredients. Compared with the medicinal part of root bark, the root core part still contains a higher content of paeoniflorin (17.60 ± 0.06 mg/g) and PGG (15.50 ± 2.00 mg/g). Petals, as an edible part, contain high levels of quercitrin, and stamens have higher methyl gallate and PGG. Unexpectedly, the ovary has the highest content of methyl gallate and rather high levels of PGG (38.14 ± 1.27 mg/g), and it also contains surprisingly high concentrations of floralalbiflorin I. Paeoniflorin (38.68 ± 0.76 mg/g) is the most abundant in leaves, and the content is even higher than in the root bark. Branches are also rich in a variety of catechin derivatives and active ingredients such as hydrolyzable tannins. Seed kernels also contain fairly high levels of paeoniflorin and albiflorin. Fruit shells still contain a variety of components, although not at high levels. Seed coats, as by-products removed from peony seeds before oil extraction, have high contents of stilbenes, such as trans-gnetin H and suffruticosol B, showing significant potential for exploitation. Except for the seed kernels, extracts obtained from other parts exhibited good antioxidant activity in DPPH, ABTS, and ferric ion reducing antioxidant power (FRAP) assays (0.09-1.52 mmol TE/g). Five compounds (gallic acid, PGG, trans-resveratrol, kaempferol, and quercitrin) were important ingredients that contributed to their antioxidant activities. Furthermore, P. ostii seed cakes were first reported to possess agonistic activity toward CB1/CB2 receptors. This study provides a scientific basis for the further development and utilization of P. ostii plant resources.
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Affiliation(s)
- Yaping Zheng
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, China
| | - Pei Li
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, China
| | - Jie Shen
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, China
- School of Laboratory Medicine, Key Laboratory of Clinical Laboratory Diagnostics in Universities of Shandong, Weifang Medical University, Weifang, Shandong, China
| | - Kailin Yang
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, China
| | - Xinyan Wu
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, China
| | - Yue Wang
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, China
| | - Yu-he Yuan
- Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Peigen Xiao
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, China
| | - Chunnian He
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, China
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Yusuf EH, Wojdyło A, Bourbon AI, Nowicka P. Fruit-Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro. Antioxidants (Basel) 2023; 12:antiox12040917. [PMID: 37107294 PMCID: PMC10135636 DOI: 10.3390/antiox12040917] [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: 02/27/2023] [Revised: 04/05/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
In this study, four different carrot varieties (purple, yellow, white, and orange) were used in the production of smoothies with raspberry, apple, pear, strawberry, and sour cherry juices. The in vitro inhibition effects against α- amylase, α- glucosidase, pancreatic lipase, acetylcholinesterase, and butyrylcholinesterase were measured, bioactive compounds, physicochemical characteristics, including sensorial features were described. The antioxidant activities of the studied samples were analyzed using the ORAC, ABTS, and FRAP methods. The raspberry-purple carrot smoothie showed the highest antioxidant activity against lipase and butyrylcholinesterase enzyme activity. The sour cherry-purple carrot smoothie showed the highest total soluble solids, total phenolic acid, total anthocyanins, and procyanidin contents; dry mass; and osmolality. Although the apple-white carrot smoothie achieved the highest acceptance after sensorial evaluation, it did not exhibit any potent biological activities. Thus, food products with purple carrot, raspberry, and sour cherry ingredients are suggested as functional and/or novel matrix compositions with high antioxidant potential.
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Affiliation(s)
- Emel Hasan Yusuf
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Ana Isabel Bourbon
- International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
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Nebrigić V, Cvetanović A, Zengin G, Terzić M, Mašković P, Radojković M. Effects of extraction and drying techniques on the chemical composition and biological activities of Helichrysum italicum. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.04.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Gil KA, Nowicka P, Wojdyło A, Serreli G, Deiana M, Tuberoso CIG. Antioxidant Activity and Inhibition of Digestive Enzymes of New Strawberry Tree Fruit/Apple Smoothies. Antioxidants (Basel) 2023; 12:antiox12040805. [PMID: 37107180 PMCID: PMC10135069 DOI: 10.3390/antiox12040805] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, original smoothies obtained with strawberry tree fruit puree and apple juice enriched with Diospyros kaki fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their antioxidant activity and inhibition of targeted digestive enzymes. Values of CUPRAC, FRAP, ORAC, DPPH•, and ABTS•+ assays generally increased with plant enrichment, particularly for A. sellowiana addition (ABTS•+ 2.51 ± 0.01 mmol Trolox/100 g fw). The same trend was observed regarding the ability to scavenge reactive oxygen species (ROS) tested in Caco-2 cell cultures. Inhibitory activity on α-amylase and α-glucosidase was increased by D. kaki, M. communis, and A. sellowiana. Total polyphenols evaluated by UPLC-PDA analysis ranged between 535.75 ± 3.11 and 635.96 ± 5.21 mg/100 g fw, and A. sellowiana provided the higher amount. Flavan-3-ols accounted for more than 70% of phenolic compounds, and only smoothies enriched with C. sativus showed a high amount of anthocyanins (25.12 ± 0.18 mg/100 g fw). The outcome of this study indicates these original smoothies as a possible ally in counteracting oxidative stress, as established by their favourable antioxidant compound profile, thus suggesting an interesting future application as nutraceuticals.
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Li N, Yang J, Wang C, Wu L, Liu Y. Screening bifunctional flavonoids of anti-cholinesterase and anti-glucosidase by in vitro and in silico studies: Quercetin, kaempferol and myricetin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market. Molecules 2022; 27:molecules27238229. [PMID: 36500319 PMCID: PMC9739094 DOI: 10.3390/molecules27238229] [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: 10/21/2022] [Revised: 11/17/2022] [Accepted: 11/21/2022] [Indexed: 11/29/2022] Open
Abstract
Fruits and vegetables are a source of a wide range of nutrients, including bioactive compounds. These compounds have great biological activity and have been linked to the prevention of chronic non-communicable diseases. Currently, the food industry is developing new products to introduce these compounds, whereby smoothies are becoming more popular among consumers. The aim of this study was to evaluate the nutritional quality and the polyphenol and vitamin C content of smoothies available on the Spanish market. An evaluation of the nutritional information and ingredients was carried out. The phenolic compounds were determined by HPLC-ESI-TOF-MS; the vitamin C content was quantified using HPLC-UV/VIS; and the antioxidant activity was analyzed by DPPH and FRAP. Among all of the ingredients of the smoothies, coconut and banana have shown a negative impact on the polyphenol content of the smoothies. In contrast, ingredients such as orange, mango, and passion fruit had a positive correlation with the vitamin C content. Moreover, apple and red fruits showed the highest positive correlations with most of the phenolic acids, flavonoids, total phenolic compounds, and antioxidant activities. In addition, a clustering analysis was performed, and four groups were clearly defined according to the bioactive composition determined here. This research is a precious step for the formulation of new smoothies and to increase their polyphenol quality.
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Liu R, Yang Y, Zhao M, Wang Y, Meng X, Yan T, Ho C. Effect of heat‐treating methods on components, instrumental evaluation of color and taste, and antioxidant properties of sea buckthorn pulp flavonoids. J Food Sci 2022; 87:5442-5454. [DOI: 10.1111/1750-3841.16386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/08/2022] [Accepted: 10/25/2022] [Indexed: 11/16/2022]
Affiliation(s)
- Ran Liu
- National R&D Professional Center for Berry Processing of Ministry of Agriculture and Rural Affairs College of Food Science Shenyang Agricultural University Shenyang China
| | - Yunning Yang
- National R&D Professional Center for Berry Processing of Ministry of Agriculture and Rural Affairs College of Food Science Shenyang Agricultural University Shenyang China
| | - Menghan Zhao
- National R&D Professional Center for Berry Processing of Ministry of Agriculture and Rural Affairs College of Food Science Shenyang Agricultural University Shenyang China
| | - Yanqun Wang
- National R&D Professional Center for Berry Processing of Ministry of Agriculture and Rural Affairs College of Food Science Shenyang Agricultural University Shenyang China
| | - Xianjun Meng
- National R&D Professional Center for Berry Processing of Ministry of Agriculture and Rural Affairs College of Food Science Shenyang Agricultural University Shenyang China
| | - Tingcai Yan
- National R&D Professional Center for Berry Processing of Ministry of Agriculture and Rural Affairs College of Food Science Shenyang Agricultural University Shenyang China
| | - Chi‐Tang Ho
- Department of Food Science Rutgers University New Brunswick New Jersey USA
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Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sea buckthorn is a temperate bush plant native to Asian and European countries, explored across the world in traditional medicine to treat various diseases due to the presence of an exceptionally high content of phenolics, flavonoids and antioxidants. In addition to the evaluation of nutrients and active compounds, the focus of the present work was to assess the optimal levels for L. plantarum RM1 growth by applying response surface methodology (RSM), and to determine the impact of juice fermentation on antioxidant, anti-hypertension and anticancer activity, as well as on organoleptic properties. Sea buckthorn berries were shown to contain good fiber content (6.55%, 25 DV%), high quality of protein (3.12%, 6.24 DV%) containing: histidine, valine, threonine, leucine and lysine (with AAS 24.32, 23.66, 23.09, 23.05 and 21.71%, respectively), and 4.45% sugar that provides only 79 calories. Potassium was shown to be the abundant mineral content (793.43%, 22.66 DV), followed by copper and phosphorus (21.81 and 11.07 DV%, respectively). Sea buckthorn juice exhibited a rich phenolic, flavonoid and carotenoid content (283.58, 118.42 and 6.5 mg/g, respectively), in addition to a high content of vitamin C (322.33 mg/g). The HPLC profile indicated that benzoic acid is the dominant phenolic compound in sea buckthorn berries (3825.90 mg/kg). Antioxidant potentials (DPPH and ABTS) of sea buckthorn showed higher inhibition than ascorbic acid. Antimicrobial potentials were most pronounced against Escherichia coli BA12296 (17.46 mm). The probiotic growth was 8.5 log cfu/mL, with juice concentration, inoculum size and temperature as the main contributors to probiotic growth with a 95% confidence level. Fermentation of sea buckthorn juice with L. plantarum RM1 enhanced the functional phenolic and flavonoid content, as well as antioxidant and antimicrobial activities. The fermentation with L. plantarum RM1 enhanced the anti-hypertension and anticancer properties of the sea buckthorn juice and gained consumers’ sensorial overall acceptance.
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Chen Y, Yang X, Zhao C, Lu C, Wu W, Wang X. Novel upconversion fluorescence sensor for the detection and imaging of procyanidins in foods by NaYF4:Yb/Tm@NaYF4:Yb-Cit-CD. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104557] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Functional Yogurt Fortified with Honey Produced by Feeding Bees Natural Plant Extracts for Controlling Human Blood Sugar Level. PLANTS 2022; 11:plants11111391. [PMID: 35684164 PMCID: PMC9182764 DOI: 10.3390/plants11111391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/17/2022] [Accepted: 05/19/2022] [Indexed: 11/21/2022]
Abstract
The human blood sugar level is important and should be controlled to avoid any damage to nerves and blood vessels which could lead to heart disease and many other problems. Several market-available treatments for diabetes could be used, such as insulin therapy, synthetic drugs, herbal drugs, and transdermal patches, to help control blood sugar. In a double-blind human study, four kinds of honey from bees fed on acacia, sea buckthorn, chlorella alga, and green walnut extracts were used in fortifying yogurt for controlling human blood sugar. The impact of a previously fortified honey was investigated on blood levels and other parameters of healthy individuals in a human study with 60 participants. The participants received 150 mL of yogurt mixed with 30 g of honey every morning for 21 days. Before and after the study period, the basic blood parameters were tested, and the participants filled out standardized self-report questionnaires. Acacia honey was the traditional honey used as a control; the special honey products were produced by the patented technology. The consumption of green walnut honey had a significant effect on the morning blood sugar level, which decreased for every participant in the group (15 people). The average blood sugar level at the beginning in the walnut group was 4.81 mmol L−1, whereas the value after 21 days was 3.73 mmol L−1. The total decrease level of the individuals was about 22.45% (1.08 mmol L−1). Concerning the sea buckthorn and chlorella alga-based honey product groups, there was no significant change in the blood sugar level, which were recorded at 4.91 and 5.28 mmol L−1 before treatment and 5.28 and 5.07 mmol L−1 after, respectively. In the case of the acacia honey group, there was a slight significant decrease as well, it was 4.77 mmol L−1 at the beginning and 4.27 mmol L−1 at the end with a total decrease rate of 10.48%. It could thus be concluded that the active ingredients of green walnut can significantly decrease the blood sugar level in humans. This study, as a first report, is not only a new innovative process to add herbs or healthy active ingredients to honey but also shows how these beneficial ingredients aid the honey in controlling the human blood sugar level.
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Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101782] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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17
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Antiosteoporosis Studies of 20 Medicine Food Homology Plants Containing Quercetin, Rutin, and Kaempferol: TCM Characteristics, In Vivo and In Vitro Activities, Potential Mechanisms, and Food Functions. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:5902293. [PMID: 35399639 PMCID: PMC8989562 DOI: 10.1155/2022/5902293] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/28/2022] [Accepted: 03/05/2022] [Indexed: 11/24/2022]
Abstract
Dietary nutraceutical compounds have been evidenced as backbone for bone health in recent years. It is reported that medicine food homology (MFH) plants have multiple nutraceutical compounds. Based on our literature research, 20 MFH plants caught our attention because they contain three popular antiosteoporosis compounds simultaneously: quercetin, rutin, and kaempferol. According to traditional Chinese medicine (TCM), their characteristics including natures, flavors, attributive to meridian tropism, and efficacies were listed. The relationships between TCM efficacies, such as “heat clearing,” “tonic,” and “the interior warming,” and antiosteoporosis pharmacological actions such as antioxidant and immune regulation were discussed. The in vivo antiosteoporosis effects of the 20 MFH plants were summarized. The in vitro antiosteoporosis activities and related mechanisms of the 20 plants and quercetin, rutin, kaempferol were detailed. The TGF-β-Smad signaling, fibroblast growth factor, and Wnt/β-catenin signaling on bone formation and the RANKL signaling, NF-κB signaling, and macrophage-colony-stimulating factor on bone resorption were identified. From food point, these 20 MFH plants could be classified as condiment, vegetable, fruit, tea and related products, beverage, etc. Based on the above discussion, these 20 MFH plants could be used as daily food supplements for the prevention and treatment against osteoporosis.
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Liu Y, Sheng J, Li J, Zhang P, Tang F, Shan C. Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101519] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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The Composition and Anti-Aging Activities of Polyphenol Extract from Phyllanthus emblica L. Fruit. Nutrients 2022; 14:nu14040857. [PMID: 35215512 PMCID: PMC8878974 DOI: 10.3390/nu14040857] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 12/25/2022] Open
Abstract
Phyllanthus emblica L. (PE) is commonly known as a medicine and food homologous plant, which is abundant in natural products polyphenols. In the present study, polyphenols were extracted from PE fruit by response surface method, and the anti-aging ability was determined. PE fruit polyphenols exhibited strong antioxidant capacities in scavenging free radicals, and anti-cholinesterase ability by inhibition of AChE (IC50 0.2186 ± 0.0416 mg/mL) and BuChE (IC50 0.0542 ± 0.0054 mg/mL) in vitro. Moreover, PE fruit polyphenols showed strong protective effect against the aging process in Caenorhabditis elegans model, including increased thermal resistance, extended lifespan by 18.53% (p < 0.05), reduced activity of AChE by 34.71% and BuChE by 45.38% (p < 0.01). This was accompanied by the enhancement in antioxidant enzymes activity of SOD by 30.74% (p < 0.05) and CAT by 8.42% (p > 0.05), while decrease in MDA level by 36.25% (p < 0.05). These properties might be interrelated with the presence of abundant flavonols and phenolic acids identified by UPLC-ESI-QTOF-MS, such as quercetin, myricetin, ellagic, gallic, and chlorogenic acids, together with their glycosides. The remarkable antioxidant and anti-aging potential of PE fruit polyphenols could be implemented in the food and pharmaceutical industry.
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Vieira MV, Turkiewicz IP, Tkacz K, Fuentes-Grünewald C, Pastrana LM, Fuciños P, Wojdyło A, Nowicka P. Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species. Molecules 2021; 26:7593. [PMID: 34946676 PMCID: PMC8707863 DOI: 10.3390/molecules26247593] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/09/2021] [Accepted: 12/10/2021] [Indexed: 11/16/2022] Open
Abstract
The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, considering their high nutritional value and biosynthesis of numerous bioactive compounds with reported biological properties. In the present work, the phytochemical profile, antioxidant activity, and enzymatic inhibitory effect aiming at different metabolic disorders (Alzheimer's disease, Type 2 diabetes, and obesity) were evaluated for the species Porphyridium purpureum, Chlorella vulgaris, Arthorspira platensis, and Nannochloropsis oculata. All the species presented bioactive diversity and important antioxidant activity, demonstrating the potential to be used as functional ingredients. Particularly, P. purpureum and N. oculata exhibited higher carotenoid and polyphenol content, which was reflected in their superior biological effects. Moreover, the species P. purpureum exhibited remarkable enzymatic inhibition for all the analyses.
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Affiliation(s)
- Marta Vinha Vieira
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmonskiego Street, 51-630 Wrocław, Poland; (M.V.V.); (I.P.T.); (K.T.)
- International Iberian Nanotechnology Laboratory, Food Processing and Nutrition Research Group, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (L.M.P.); (P.F.)
| | - Igor Piotr Turkiewicz
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmonskiego Street, 51-630 Wrocław, Poland; (M.V.V.); (I.P.T.); (K.T.)
| | - Karolina Tkacz
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmonskiego Street, 51-630 Wrocław, Poland; (M.V.V.); (I.P.T.); (K.T.)
| | | | - Lorenzo M. Pastrana
- International Iberian Nanotechnology Laboratory, Food Processing and Nutrition Research Group, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (L.M.P.); (P.F.)
| | - Pablo Fuciños
- International Iberian Nanotechnology Laboratory, Food Processing and Nutrition Research Group, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (L.M.P.); (P.F.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmonskiego Street, 51-630 Wrocław, Poland; (M.V.V.); (I.P.T.); (K.T.)
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmonskiego Street, 51-630 Wrocław, Poland; (M.V.V.); (I.P.T.); (K.T.)
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Zhu Y, Yuen M, Li W, Yuen H, Wang M, Smith D, Peng Q. Composition analysis and antioxidant activity evaluation of a high purity oligomeric procyanidin prepared from sea buckthorn by a green method. Curr Res Food Sci 2021; 4:840-851. [PMID: 34877544 PMCID: PMC8633577 DOI: 10.1016/j.crfs.2021.11.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/12/2021] [Accepted: 11/16/2021] [Indexed: 12/21/2022] Open
Abstract
Procyanidin is an important polyphenol for its health-promoting properties, however, the study of procyanidin in sea buckthorn was limited. In this paper, sea buckthorn procyanidin (SBP) was obtained through a green isolation and enrichment technique with an extraction rate and purity of 9.1% and 91.5%. The structure of SBP was analyzed using Ultraviolet–visible spectroscopy (UV–vis), Fourier-transform infrared spectroscopy (FT-IR), and liquid chromatography-mass spectrometry (LC-MS/MS). The results show that SBP is an oligomeric procyanidin, mainly composed of (−)-epicatechin gallate, procyanidin B, (+)-gallocatechin-(+)-catechin, and (+)-gallocatechin dimer. SBP showed superior scavenging capacity on free radicals. Furthermore, the cleaning rate of the ABTS radical was 4.8 times higher than vitamin C at the same concentration. Moreover, SBP combined with vitamin C presented potent synergistic antioxidants with combined index values below 0.3 with concentration rates from 5:5 to 2:8. SBP also provided significant protection against oxidative stress caused by hydrogen peroxide (H2O2) on RAW264.7 cells. These findings prove the potential of SBP as a natural antioxidant in food additives and support the in-depth development of sea buckthorn resources. A green method for the extraction of procyanidin was proposed. An oligomeric procyanidin in sea buckthorn was identified for the first time. SBP combined with VC exerted strong synergistic antioxidant. SBP provided protection of macrophages against oxidative damage.
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Affiliation(s)
- Yulian Zhu
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
| | - Michael Yuen
- Puredia Limited, No.12, Jing'er Road (North), Biological Technology Park, Chengbei District, Xining, Qinghai, China
| | - Wenxia Li
- Puredia Limited, No.12, Jing'er Road (North), Biological Technology Park, Chengbei District, Xining, Qinghai, China
| | - Hywel Yuen
- Puredia Limited, No.12, Jing'er Road (North), Biological Technology Park, Chengbei District, Xining, Qinghai, China
| | - Min Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China
| | - Deandrae Smith
- Department of Food Science and Technology, University of Nebraska, Lincoln Nebraska, USA, 68504
| | - Qiang Peng
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China
- Corresponding author. Postal address: College of Food Science and Engineering, Northwest A & F University, 712100, Yangling, PR China.
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Bilawal A, Ishfaq M, Gantumur MA, Qayum A, Shi R, Fazilani SA, Anwar A, Jiang Z, Hou J. A review of the bioactive ingredients of berries and their applications in curing diseases. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101407] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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23
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Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112247] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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24
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Ding J, Ruan C, Guan Y, Li H, Du W, Lu S, Wen X, Tang K, Chen Y. Nontargeted metabolomic and multigene expression analyses reveal the mechanism of oil biosynthesis in sea buckthorn berry pulp rich in palmitoleic acid. Food Chem 2021; 374:131719. [PMID: 34875440 DOI: 10.1016/j.foodchem.2021.131719] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 11/10/2021] [Accepted: 11/27/2021] [Indexed: 11/28/2022]
Abstract
Sea buckthorn berry pulp (SBP) oil is abundant in palmitoleic acid (C16:1). However, metabolic mechanisms of oil biosynthesis in SBP (non-seed tissues) are not clear. Thus, comparative nontargeted metabolomic analysis of the four developmental stages of berry pulp in two lines, Za56 and TF2-36, was performed. The results revealed that glycerol-3-phosphate (G3P) was critical for high oil accumulation in the mid-early developmental stages. In particular, the metabolism of phosphatidylcholine (PC) (16:0/16:0), PC (16:0/16:1), and PC (16:1/16:1) was also significantly altered. Sufficient supply of G3P and 16:1-CoA, coupled with upregulated expression of the glycerol-3-phosphate dehydrogenase (GPD1) and delta-9 desaturase (Δ9D) genes, were associated with high oil content enriched in C16:1 in SBP. Our results provide a scientific basis for the development of metabolic engineering strategies to increase the oil content in SBP with a high level of C16:1.
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Key Words
- Berry pulp oil
- Choline, PubChem CID: 305
- Gene expression
- Glycerol, PubChem CID: 753
- Glycerol-3-phosphate
- Glycerol-3-phosphate, PubChem CID: 754
- Glycerophosphocholine, PubChem CID: 439285
- Lysophosphatidycholine (16:0), PubChem CID: 10097314
- Nontargeted metabolomics
- Palmitic acid, PubChem CID: 985
- Palmitoleic acid
- Palmitoleic acid, PubChem CID: 445638
- Phosphatidylcholine (16: 1/16: 1), PubChem CID: 24778764
- Phosphatidylcholine (16:0/160), PubChem CID: 3032281
- Phosphatidylcholine (16:0/161), PubChem CID: 6443788
- Sea buckthorn
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Affiliation(s)
- Jian Ding
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Institute of Plant Resources, Dalian Minzu University, Dalian 116600, China
| | - Chengjiang Ruan
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Institute of Plant Resources, Dalian Minzu University, Dalian 116600, China.
| | - Ying Guan
- Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - He Li
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Institute of Plant Resources, Dalian Minzu University, Dalian 116600, China
| | - Wei Du
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Institute of Plant Resources, Dalian Minzu University, Dalian 116600, China
| | - Shunguang Lu
- Management Center of Seabuckthorn Development, Ministry of Water Resources, Beijing 100000, China
| | - Xiufeng Wen
- Management Center of Seabuckthorn Development, Ministry of Water Resources, Beijing 100000, China
| | - Ke Tang
- Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Ye Chen
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Institute of Plant Resources, Dalian Minzu University, Dalian 116600, China
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Wojdyło A, Nowicka P. Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency. Antioxidants (Basel) 2021; 10:antiox10121869. [PMID: 34942972 PMCID: PMC8698879 DOI: 10.3390/antiox10121869] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/21/2021] [Accepted: 11/23/2021] [Indexed: 11/16/2022] Open
Abstract
In view of the limited information available in the literature concerning leaves as by-products of Prunus armeniaca cultivation, the aim of this work was to identify and characterize their principal polyphenolic constituents by LC-ESI-QTOF-MS/MS and screening in vitro biological potency as antioxidant capacity (ABTS, online ABTS, FRAP, ORAC), antidiabetic (α-amylase, α-glucosidase), anti-obesity (pancreatic lipase), anti-cholinesterase (AChE and BChE), and anti-inflammatory (COX-1 and COX-2) inhibitory activity. Comparison of different polyphenolic extracts of P. armeniaca cultivar leaves according to their quantitative composition revealed them to be exceptional sources of hydroxycinnamic acids, and to a lesser extent as sources of flavonols. Polyphenol-rich apricot leaf extract (PrALe) showed the most effective anti-obesity action through inhibition of pancreatic lipase, COX-1 and antioxidant capacity, especially the oxygen radical absorbance capacity, which was particularly correlated with polyphenolic compounds. Online ABTS radical UPLC-PDA-PDA analysis clearly demonstrated that the three predominant compounds of PrALe are quercetin-3-O-rutinoside > 5-O- and 3-O-caffeoylquinic acid, which basically contribute to antioxidant potential. These results assist in the evaluation of plant sources of potential new raw materials for application in different commercial sectors, especially for food, cosmetics and pharmaceuticals production.
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K. S. G, John JA. Functional beverages: Special focus on anti‐diabetic potential. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gayathry K. S.
- Department of Food Science and Technology Faculty of Ocean Science and Technology Kerala University of Fisheries and Ocean Studies Kochi India
| | - Jenny Ann John
- Department of Food Science and Technology Faculty of Ocean Science and Technology Kerala University of Fisheries and Ocean Studies Kochi India
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Pérez-Álvarez EP, Intrigliolo DS, Almajano MP, Rubio-Bretón P, Garde-Cerdán T. Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions. Antioxidants (Basel) 2021; 10:antiox10081301. [PMID: 34439549 PMCID: PMC8389212 DOI: 10.3390/antiox10081301] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/13/2021] [Accepted: 08/13/2021] [Indexed: 11/17/2022] Open
Abstract
The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact of irrigation on grapes, improving grape composition and resulting in water savings. Monastrell grapevines (Vitis vinifera L.) grown in eastern Spain were subjected to two water regime strategies: rainfed (non-irrigation) and RDI. The content of anthocyanins, flavonols, flavanols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes was determined by HPLC and was related with total phenolic content and three antioxidant activity methods (ABTS, DPPH, and ORAC). The study aimed to evaluate and compare the phenolic composition and antioxidant potential of Monastrell grapes. The rainfed regime concentrated grapes in terms of phenolic compounds. Thus, total content of anthocyanins, flavonols, flavanols, hydroxybenzoic acids, and total phenols were higher in the rainfed grapes than in the RDI ones. Besides, the rainfed grapes doubled their antioxidant potential with respect to the RDI grapes with the ORAC method. Total phenolic content and antioxidant activity by ORAC assay positively correlated with most of the total phenolic compounds analyzed. This study demonstrates how field practices can modulate final grape composition in relation to their antioxidant activity.
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Affiliation(s)
- Eva P. Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC), Universidad de La Rioja, Gobierno de La Rioja, Ctra. de Burgos, Km. 6, 26007 Logroño, Spain;
- Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain;
- Correspondence: (E.P.P.-Á.); (T.G.-C.)
| | - Diego S. Intrigliolo
- Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain;
- Centro de Investigación Sobre Desertificación (CSIC-UV-GV), Carretera CV-315, Km 10.7, 46113 Moncada, Spain
| | - María Pilar Almajano
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal, 647, 08028 Barcelona, Spain;
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC), Universidad de La Rioja, Gobierno de La Rioja, Ctra. de Burgos, Km. 6, 26007 Logroño, Spain;
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC), Universidad de La Rioja, Gobierno de La Rioja, Ctra. de Burgos, Km. 6, 26007 Logroño, Spain;
- Correspondence: (E.P.P.-Á.); (T.G.-C.)
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Ren Z, Gong H, Zhao A, Zhang J, Yang C, Wang P, Zhang Y. Effect of Sea Buckthorn on Plasma Glucose in Individuals with Impaired Glucose Regulation: A Two-Stage Randomized Crossover Intervention Study. Foods 2021; 10:foods10040804. [PMID: 33917994 PMCID: PMC8068387 DOI: 10.3390/foods10040804] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/29/2021] [Accepted: 04/06/2021] [Indexed: 01/21/2023] Open
Abstract
Sea buckthorn (SB) has been indicated to have hypoglycemic potential, but its effects on glucose in people with impaired glucose regulation (IGR) are still unclear. This work presents a randomized, double-blinded, two-way crossover study. A total of 38 subjects with IGR completed the intervention of consuming sea buckthorn fruit puree (SBFP, 90 mL/day, five weeks), washing out (four weeks), and then consuming placebo (90 mL/day, five weeks) or in reverse order. In our methodology, a unified questionnaire was used to gather information on physical activity and dietary intakes, and physical examinations were performed to measure blood pressure, height, and weight. Fasting blood samples were collected to detect the fasting plasma glucose (FPG) and glycated serum protein (GSP). To calculate the area under the curve of 2 h postprandial plasma glucose (2 h PG-AUC), blood samples at t = 30, 60, and 120 min were also collected and analyzed. Effects of the intervention were evaluated by paired-sample Wilcoxon test and mixed model analyses. Our results show that the FPG in subjects with IGR decreased by a median reduction of 0.14 mmol/L after five weeks' consumption of SBFP, but increased by a median of 0.07 mmol/L after placebo intervention, and the comparison of these two interventions was statistically significant (p = 0.045). During the wash-out period, a similar difference was observed as the FPG decreased in the group that received SBFP intervention first, but increased in another group (p = 0.043). Both SBFP and placebo significantly raised GSP during the intervention period, but lowered it in the wash-out period (p < 0.05), while no significant difference was found between the two interventions. The 2 h PG-AUC remained relatively stable throughout the study. Our results indicated that consumption of SBFP for five weeks showed a slight downward trend on FPG in subjects with IGR.
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Affiliation(s)
- Zhongxia Ren
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing 100191, China; (Z.R.); (H.G.); (J.Z.); (C.Y.)
| | - Huiting Gong
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing 100191, China; (Z.R.); (H.G.); (J.Z.); (C.Y.)
| | - Ai Zhao
- Vanke School of Public Health, Tsinghua University, Beijing 100091, China;
| | - Jian Zhang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing 100191, China; (Z.R.); (H.G.); (J.Z.); (C.Y.)
| | - Chenlu Yang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing 100191, China; (Z.R.); (H.G.); (J.Z.); (C.Y.)
| | - Peiyu Wang
- Department of Social Science and Health Education, School of Public Health, Peking University Health Science Center, Beijing 100191, China;
| | - Yumei Zhang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing 100191, China; (Z.R.); (H.G.); (J.Z.); (C.Y.)
- Correspondence:
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Sarkar D, Christopher A, Shetty K. Phenolic Bioactives From Plant-Based Foods for Glycemic Control. Front Endocrinol (Lausanne) 2021; 12:727503. [PMID: 35116002 PMCID: PMC8805174 DOI: 10.3389/fendo.2021.727503] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 12/21/2021] [Indexed: 12/19/2022] Open
Abstract
Plant-based foods containing phenolic bioactives have human health protective functions relevant for combating diet and lifestyle-influenced chronic diseases, including type 2 diabetes (T2D). The molecular structural features of dietary phenolic bioactives allow antioxidant functions relevant for countering chronic oxidative stress-induced metabolic breakdown commonly associated with T2D. In addition to antioxidant properties, phenolic bioactives of diverse plant foods have therapeutic functional activities such as improving insulin sensitivity, reducing hepatic glucose output, inhibiting activity of key carbohydrate digestive enzymes, and modulating absorption of glucose in the bloodstream, thereby subsequently improving post-prandial glycemic control. These therapeutic functional properties have direct implications and benefits in the dietary management of T2D. Therefore, plant-based foods that are rich in phenolic bioactives are excellent dietary sources of therapeutic targets to improve overall glycemic control by managing chronic hyperglycemia and chronic oxidative stress, which are major contributing factors to T2D pathogenesis. However, in studies with diverse array of plant-based foods, concentration and composition of phenolic bioactives and their glycemic control relevant bioactivity can vary widely between different plant species, plant parts, and among different varieties/genotypes due to the different environmental and growing conditions, post-harvest storage, and food processing steps. This has allowed advances in innovative strategies to screen and optimize whole and processed plant derived foods and their ingredients based on their phenolic bioactive linked antioxidant and anti-hyperglycemic properties for their effective integration into T2D focused dietary solutions. In this review, different pre-harvest and post-harvest strategies and factors that influence phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in diverse plant derived foods and derivation of extracts with therapeutic potential are highlighted and discussed. Additionally, novel bioprocessing strategies to enhance bioavailability and bioactivity of phenolics in plant-derived foods targeting optimum glycemic control and associated T2D therapeutic benefits are also advanced.
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Fedorov FS, Yaqin A, Krasnikov DV, Kondrashov VA, Ovchinnikov G, Kostyukevich Y, Osipenko S, Nasibulin AG. Detecting cooking state of grilled chicken by electronic nose and computer vision techniques. Food Chem 2020; 345:128747. [PMID: 33307429 DOI: 10.1016/j.foodchem.2020.128747] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 11/21/2020] [Accepted: 11/25/2020] [Indexed: 01/26/2023]
Abstract
Determination of food doneness remains a challenge for automation in the cooking industry. The complex physicochemical processes that occur during cooking require a combination of several methods for their control. Herein, we utilized an electronic nose and computer vision to check the cooking state of grilled chicken. Thermogravimetry, differential mobility analysis, and mass spectrometry were employed to deepen the fundamental insights towards the grilling process. The results indicated that an electronic nose could distinguish the odor profile of the grilled chicken, whereas computer vision could identify discoloration of the chicken. The integration of these two methods yields greater selectivity towards the qualitative determination of chicken doneness. The odor profile is matched with detected water loss, and the release of aromatic and sulfur-containing compounds during cooking. This work demonstrates the practicability of the developed technique, which we compared with a sensory evaluation, for better deconvolution of food state during cooking.
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Affiliation(s)
- Fedor S Fedorov
- Laboratory of Nanomaterials, Skolkovo Institute of Science and Technology, 3 Nobel St., 121205 Moscow, Russia.
| | - Ainul Yaqin
- Laboratory of Nanomaterials, Skolkovo Institute of Science and Technology, 3 Nobel St., 121205 Moscow, Russia.
| | - Dmitry V Krasnikov
- Laboratory of Nanomaterials, Skolkovo Institute of Science and Technology, 3 Nobel St., 121205 Moscow, Russia.
| | - Vladislav A Kondrashov
- Laboratory of Nanomaterials, Skolkovo Institute of Science and Technology, 3 Nobel St., 121205 Moscow, Russia.
| | - George Ovchinnikov
- Center for Computational and Data-Intensive Science and Engineering, Skolkovo Institute of Science and Technology, 3 Nobel Str., 121205 Moscow, Russia.
| | - Yury Kostyukevich
- Center for Computational and Data-Intensive Science and Engineering, Skolkovo Institute of Science and Technology, 3 Nobel Str., 121205 Moscow, Russia.
| | - Sergey Osipenko
- Center for Computational and Data-Intensive Science and Engineering, Skolkovo Institute of Science and Technology, 3 Nobel Str., 121205 Moscow, Russia.
| | - Albert G Nasibulin
- Laboratory of Nanomaterials, Skolkovo Institute of Science and Technology, 3 Nobel St., 121205 Moscow, Russia; Aalto University, 00076 Espoo, Finland.
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