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Pirvu LC, Rusu N, Bazdoaca C, Androne E, Neagu G, Albulescu A. A View on the Chemical and Biological Attributes of Five Edible Fruits after Finishing Their Shelf Life: Studies on Caco-2 Cells. Int J Mol Sci 2024; 25:4848. [PMID: 38732066 PMCID: PMC11084482 DOI: 10.3390/ijms25094848] [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: 03/29/2024] [Revised: 04/26/2024] [Accepted: 04/27/2024] [Indexed: 05/13/2024] Open
Abstract
We studied five common perishable fruits in terms of their polyphenols dynamic, minerals distribution, scavenger activity and the effects of 50% ethanolic extracts on the viability of Caco-2 cells in vitro, over a period of time between T = 0 and T = 5/7 days, typically the end of their shelf life. Altogether, there were few changes found, consisting of either an increase or a decrease in their chemical and biological attributes. A slow decrease was found in the antioxidant activity in apricot (-11%), plum (-6%) and strawberry (-4%) extracts, while cherry and green seedless table grape extracts gained 7% and 2% antioxidant potency, respectively; IC50 values ranged from 1.67 to 5.93 μg GAE/μL test extract. The cytotoxicity MTS assay at 24 h revealed the ability of all 50% ethanol fruit extracts to inhibit the Caco-2 cell viability; the inhibitory effects ranged from 49% to 83% and were measured at 28 µg GAE for strawberry extracts/EES, from 22 µg to 45 µg GAE for cherry extracts/EEC, from 7.58 to 15.16 µg GAE for apricot extracts/EEA, from 12.50 to 25.70 µg GAE for plum extracts/EEP and from 21.51 to 28.68 µg GAE for green table grape extracts/EEG. The MTS anti-proliferative assay (72 h) also revealed a stimulatory potency upon the Caco-2 viability, from 34% (EEA, EEG) and 48% (EEC) to 350% (EES) and 690% (EEP); therefore fruit juices can influence intestinal tumorigenesis in humans.
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Affiliation(s)
- Lucia Camelia Pirvu
- Department of Pharmaceutical Biotechnologies, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania
| | - Nicoleta Rusu
- Department of Chemical Analysis and Drug Control, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania; (N.R.); (C.B.); (E.A.)
| | - Cristina Bazdoaca
- Department of Chemical Analysis and Drug Control, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania; (N.R.); (C.B.); (E.A.)
| | - Elena Androne
- Department of Chemical Analysis and Drug Control, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania; (N.R.); (C.B.); (E.A.)
| | - Georgeta Neagu
- Department of Pharmacology, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania;
| | - Adrian Albulescu
- Department of Pharmacology, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania;
- Stefan S. Nicolau Institute of Virology, 285 Mihai Bravu Av., 030304 Bucharest, Romania
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Nicolescu A, Babotă M, Barros L, Rocchetti G, Lucini L, Tanase C, Mocan A, Bunea CI, Crișan G. Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods. Front Nutr 2023; 10:1184535. [PMID: 37575331 PMCID: PMC10415696 DOI: 10.3389/fnut.2023.1184535] [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: 03/11/2023] [Accepted: 06/15/2023] [Indexed: 08/15/2023] Open
Abstract
Nutraceuticals and functional foods are composed of especially complex matrices, with polyphenols, carotenoids, minerals, and vitamins, among others, being the main classes of phytochemicals involved in their bioactivities. Despite their wide use, further investigations are needed to certify the proper release of these phytochemicals into the gastrointestinal medium, where the bioaccessibility assay is one of the most frequently used method. The aim of this review was to gather and describe different methods that can be used to assess the bioaccessibility of nutraceuticals and functional foods, along with the most important factors that can impact this process. The link between simulated digestion testing of phytochemicals and their in vitro bioactivity is also discussed, with a special focus on the potential of developing nutraceuticals and functional foods from simple plant materials. The bioactive potential of certain classes of phytochemicals from nutraceuticals and functional foods is susceptible to different variations during the bioaccessibility assessment, with different factors contributing to this variability, namely the chemical composition and the nature of the matrix. Regardless of the high number of studies, the current methodology fails to assume correlations between bioaccessibility and bioactivity, and the findings of this review indicate a necessity for updated and standardized protocols.
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Affiliation(s)
- Alexandru Nicolescu
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Mihai Babotă
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Department of Pharmaceutical Botany, Faculty of Pharmacy, “George Emil Palade” University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania
| | - Lillian Barros
- Centro de Investigação de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Corneliu Tanase
- Department of Pharmaceutical Botany, Faculty of Pharmacy, “George Emil Palade” University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania
| | - Andrei Mocan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Claudiu I. Bunea
- Viticulture and Oenology Department, Advanced Horticultural Research Institute of Transylvania, Faculty of Horticulture and Business in Rural Development, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Gianina Crișan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
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Alasalvar C, Chang SK, Kris-Etherton PM, Sullivan VK, Petersen KS, Guasch-Ferré M, Jenkins DJA. Dried Fruits: Bioactives, Effects on Gut Microbiota, and Possible Health Benefits—An Update. Nutrients 2023; 15:nu15071611. [PMID: 37049451 PMCID: PMC10097306 DOI: 10.3390/nu15071611] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Dried fruits contain many bioactive compounds broadly classified as phytochemicals including phenolics, flavonoids, carotenoids, proanthocyanidins, stilbenes, chalcones/dihydrochalcones, and phytoestrogens. These compounds have antioxidant effects that may benefit health. Dried fruits are also a diverse group of foods with varying fibre contents. The evaluation of the biological activity of these bioactive compounds, including their bioaccessibility and bioavailability, may contribute to the understanding of the health effects of dried fruits. Limited evidence suggests that dried fruits (raisins, cranberries, dates, and prunes) affect human gut microbiota composition in a potentially beneficial manner (in terms of effects on Bifidobacteria, Faecalibacterium prausnitzii, Lactobacillus, Ruminococcaceae, Klebsiella spp., and Prevotella spp.). There is little epidemiological evidence about the association of dried fruit consumption with cardiovascular disease incidence and mortality, as well as the risk of type 2 diabetes or obesity. Clinical trial evidence for the effects of dried fruit consumption on cardiovascular risk factors, including glycaemic control, is mixed. Clinical trial evidence suggests prunes might preserve bone mineral density in postmenopausal women. Consumption of dried fruits is associated with higher-quality diets. Studies are needed to increase our understanding of the health effects of dried fruits and the underlying biological mechanisms.
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Affiliation(s)
- Cesarettin Alasalvar
- Life Sciences, TÜBİTAK Marmara Research Center, Gebze 41470, Türkiye
- Correspondence: ; Tel.: +90-262-677-3200
| | - Sui Kiat Chang
- Department of Allied Health Sciences, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar 31900, Malaysia
| | | | - Valerie K. Sullivan
- Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Kristina S. Petersen
- Department of Nutritional Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Marta Guasch-Ferré
- Department of Public Health and Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, 1356 Copenhagen, Denmark
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA
| | - David J. A. Jenkins
- Departments of Nutritional Sciences and Medicine, Temerty Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada
- Clinical Nutrition Risk Factor Modification Centre, St. Michael’s Hospital, Toronto, ON M5C 2T2, Canada
- Li Ka Shing Knowledge Institute, St. Michael’s Hospital, Toronto, ON M5B 1W8, Canada
- Division of Endocrinology and Metabolism, St. Michael’s Hospital, Toronto, ON M5C 2T2, Canada
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4
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Bolling BW, Aune D, Noh H, Petersen KS, Freisling H. Dried Fruits, Nuts, and Cancer Risk and Survival: A Review of the Evidence and Future Research Directions. Nutrients 2023; 15:1443. [PMID: 36986173 PMCID: PMC10051070 DOI: 10.3390/nu15061443] [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: 01/31/2023] [Revised: 03/09/2023] [Accepted: 03/11/2023] [Indexed: 03/18/2023] Open
Abstract
Dried fruits and nuts contain high amounts of nutrients and phytochemicals-all of which may have anticarcinogenic, anti-inflammatory, and antioxidant properties. This narrative review summarizes the evidence for dried fruits and nuts and cancer incidence, mortality, and survival and their potential anticancer properties. The evidence for dried fruits in cancer outcomes is limited, but existing studies have suggested an inverse relationship between total dried fruit consumption and cancer risk. A higher consumption of nuts has been associated with a reduced risk of several site-specific cancers in prospective cohort studies, including cancers of the colon, lung, and pancreas, with relative risks per 5 g/day increment equal to 0.75 (95% CI 0.60, 0.94), 0.97 (95% CI 0.95, 0.98), and 0.94 (95% CI 0.89, 0.99), respectively. A daily intake of total nuts of 28 g/day has also been associated with a 21% reduction in the rate of cancer mortality. There is also some evidence that frequent nut consumption is associated with improved survival outcomes among patients with colorectal, breast, and prostate cancer; however, further studies are needed. Future research directions include the investigation of additional cancer types, including rare types of cancer. For cancer prognosis, additional studies with pre- and postdiagnosis dietary assessment are warranted.
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Affiliation(s)
- Bradley W. Bolling
- Department of Food Science, University of Wisconsin-Madison, 1605 Linden Dr., Madison, WI 53706, USA
| | - Dagfinn Aune
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, London W2 1PG, UK
- Department of Nutrition, Oslo New University College, Lovisenberggata 13, 0456 Oslo, Norway
- Department of Endocrinology, Morbid Obesity and Preventive Medicine, Oslo University Hospital Ullevål, 0424 Oslo, Norway
| | - Hwayoung Noh
- Department of Cancer Prevention and Environment, INSERM U1296, Léon Bérard Cancer Center, 28 Rue Laennec, 69008 Lyon, France
- Nutrition and Metabolism Branch, International Agency for Research on Cancer (IARC-WHO), 25 Avenue Tony Garnier, CS 90627, CEDEX 07, 69366 Lyon, France
| | - Kristina S. Petersen
- Department of Nutritional Sciences, Texas Tech University, 508 Human Sciences Building, Lubbock, TX 79409, USA
| | - Heinz Freisling
- Nutrition and Metabolism Branch, International Agency for Research on Cancer (IARC-WHO), 25 Avenue Tony Garnier, CS 90627, CEDEX 07, 69366 Lyon, France
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Tang Z, Wang Q, Zhao Z, Shen N, Qin Y, Lin W, Xiao Y, Yuan M, Chen H, Chen H, Bu T, Li Q, Huang L. Evaluation of fermentation properties, antioxidant capacity in vitro and in vivo, and metabolic profile of a fermented beverage made from apple and cantaloupe. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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Wang K, Gao Y, Zhao J, Wu Y, Sun J, Niu G, Zuo F, Zheng X. Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh. Front Nutr 2022; 9:1017765. [PMID: 36313087 PMCID: PMC9605811 DOI: 10.3389/fnut.2022.1017765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 11/18/2022] Open
Abstract
The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and changes in protein degradation, phenolic compound release, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antioxidant activity between the two groups were compared. We observed that the soluble protein content of digested black bean tempeh was generally significantly higher than that of digested unfermented black beans at the same digestion stage (P < 0.05). The degree of protein hydrolysis and the content of <10 kDa peptides were also significantly higher in the digested black bean tempeh than in digested unfermented black beans (P < 0.05). SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high-performance liquid chromatography (RP-HPLC) analysis showed that most macromolecular proteins in tempeh had been degraded during fermentation and more of the small peptides were released from black bean tempeh during digestion, respectively. Compared to that of the unfermented black beans, the level of ACE inhibition of black bean tempeh was lower, but this significantly increased to 82.51% following digestion, closing the gap with unfermented black beans. In addition, the total respective levels of phenolics, flavonoids, and proanthocyanidins released from black bean tempeh were 1.21, 1.40, and 1.55 times those of unfermented black beans following in vitro digestion, respectively. Antioxidant activity was also significantly higher in digested black bean tempeh than in digested unfermented black beans and showed a positive correlation with phenolic compound contents (P < 0.05). The results of this study proved that, compared to unfermented black beans, black bean tempeh retained protein and phenolic compound bioaccessibility and antioxidant activity and showed an improved ACE-inhibitory activity even after consumption.
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Affiliation(s)
- Kun Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,National Coarse Cereals Engineering Research Center, Daqing, China
| | - Yongjiao Gao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jing Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yue Wu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jingchen Sun
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Guangcai Niu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Feng Zuo
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing, China,*Correspondence: Feng Zuo,
| | - Xiqun Zheng
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,National Coarse Cereals Engineering Research Center, Daqing, China,Xiqun Zheng,
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Ma H, Hou A, Tang J, Zhong A, Li K, Xiao Y, Li Z. Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion. Foods 2022; 11:foods11172615. [PMID: 36076800 PMCID: PMC9455166 DOI: 10.3390/foods11172615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/16/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Vitis davidii Foex whole seed (VWS) is a by-product during the processing of grape products, which is rich in bioactive compounds that have great potential in the food industry. In this study, the bioactive compounds and antioxidant activity of VWS were determined, and their dynamic changes during in vitro colonic fermentation were also investigated after VWS subjected to in vitro simulated digestion. Results showed that VWS were rich in polyphenols (23.67 ± 0.52 mg GAE/g), flavonoids (13.13 ± 1.22 mg RE/g), and proanthocyanidins (8.36 ± 0.14 mg CE/g). It also had good DPPH and ABTS radical scavenging activity, which reached 82.10% and 76.10% at 1000 μg/mL. The alteration trend of the antioxidant activity during in vitro fermentation for 24 h was consistent with that of the content of bioactive substances, such as polyphenols, with the extension of fermentation time. The bioactive compounds and antioxidant activity showed a trend of increasing and then decreasing, reaching the highest value at 8 h. The high-throughput sequencing analysis of the regulatory effect of VWS on intestinal micro-organisms revealed that VWS influenced intestinal microbiota diversity. The relative abundance of beneficial microbiota, such as Blautia and Parabacteroides, increased by 4.1- and 1.65-fold after 24 h of fermentation compared with that of the control group. It also reduced Escherichia-Shigella by 11.23% and effectively reduced host inflammation, while increasing the contents of acetic acid, propionic acid, and other metabolites. Taken together, these results reveal the value of VWS utilization and provide new insights into the nutritional and microbiota modulation effects of VWS, which could therefore serve as a nutraceutical ingredient in health promotion.
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Affiliation(s)
- Huiqin Ma
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Aixiang Hou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Jiaojiao Tang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Aiai Zhong
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Ke Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Correspondence: (Y.X.); (Z.L.); Tel.: +86-731-8461-7007 (Z.L.)
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
- Correspondence: (Y.X.); (Z.L.); Tel.: +86-731-8461-7007 (Z.L.)
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