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Zhang Z, Liang H, Chai Z, Wang T. Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee. Foods 2024; 13:2359. [PMID: 39123551 PMCID: PMC11312409 DOI: 10.3390/foods13152359] [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: 06/29/2024] [Revised: 07/18/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of eight compounds that are naturally present in coffee, specifically: 2,5-dimethylpyrazine, benzaldehyde, citral, linalool, limonene, phenethyl acetate, furfural, and ethyl acetate. These eight compounds naturally occur in coffee, making them safer than using other compounds. Moreover, these eight compounds are the primary active ingredients in coffee, significantly influencing its flavour profile. Therefore, choosing to complex these eight compounds with cyclodextrins can effectively enhance the taste of the coffee. XRD, FT-IR, and SDE-GC-FID were presented to study the formation of inclusion CD powder, the storage stability, chemical composition changes, and safety. Results show that by the cyclodextrin method of freeze-drying, the CD powder showed a stable encapsulated structure and increased stability of flavour compounds. Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee's aroma score by 3.0-4.0 points and increase the flavour score by 2.1-3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C. Furthermore, under the requirements of the China national standard for additives, the mixture of β-CD/flavour CD powder was used for the cup testing with four regular coffees to obtain improved coffees. With the full score is 10, improved coffees could score extra 3.0-4.0 points on aroma and 2.1-3.5 on flavour compared to regular coffee. In addition, the CD powder also improves the quality of the coffee in terms of aftertaste, body, and sweetness. Overall, β-CD/flavour CD powders provide several advantages over the currently popular coffee bean processing methods, including improved reproducibility, enhanced controllability, and increased flexibility, while prioritizing safety. And it should be explored further with appropriate compounds given its potential for coffee aroma modulation.
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Affiliation(s)
- Zhiheng Zhang
- Aulin College, Northeast Forestry University, Harbin 150040, China; (Z.Z.); (H.L.); (Z.C.)
| | - Haicheng Liang
- Aulin College, Northeast Forestry University, Harbin 150040, China; (Z.Z.); (H.L.); (Z.C.)
- Food Science Programme, School of Chemical Sciences, University of Auckland, Auckland 1010, New Zealand
- Feixiang Technology Service (Harbin) Co., Ltd., Harbin 150040, China
| | - Zichun Chai
- Aulin College, Northeast Forestry University, Harbin 150040, China; (Z.Z.); (H.L.); (Z.C.)
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, 26 Hexing Road, Harbin 150040, China
| | - Ting Wang
- Aulin College, Northeast Forestry University, Harbin 150040, China; (Z.Z.); (H.L.); (Z.C.)
- Feixiang Technology Service (Harbin) Co., Ltd., Harbin 150040, China
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, 26 Hexing Road, Harbin 150040, China
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2
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Rogalska M, Oracz J, Klewicka E, Żyżelewicz D. Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt. Molecules 2024; 29:3344. [PMID: 39064922 PMCID: PMC11279641 DOI: 10.3390/molecules29143344] [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: 06/07/2024] [Revised: 07/04/2024] [Accepted: 07/15/2024] [Indexed: 07/28/2024] Open
Abstract
The aim of this study was to obtain drinking yogurts enriched with ACTICOA cocoa powder (ACTICOA), its extract (EACTICOA) and pure phenolics, as well as their inclusion complexes with cyclodextrins and alginate-chitosan (A-Ch) capsules, and to evaluate the effects of these additives on the viability of lactic acid bacteria (LAB) and antioxidant properties of fresh yogurts and yogurts stored for 14 days at 4 °C. The application of cocoa phenolic compounds in free form and in the form of EACTICOA to yogurts resulted in the greatest increase in the concentration of phenolic compounds and a significant improvement in the antioxidant properties of the fortified products. The highest TPC was found in yogurts enriched with free quercetin (107.98 mg CE/g). Yogurt fortified with free gallic acid showed the highest ability to neutralize free radicals (EC50 = 2.74 mg/mg DPPH, EC50 = 5.40 mg/mg ABTS) and reduce ferric ions (183.48 µM Trolox/g). The enrichment of yogurts with the tested phenolic compounds preparations, especially in the form of encapsulates, did not affect the viability of LAB during storage.
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Affiliation(s)
- Milena Rogalska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (M.R.); (J.O.)
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (M.R.); (J.O.)
| | - Elżbieta Klewicka
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wólczańska Street, 90-530 Lodz, Poland;
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (M.R.); (J.O.)
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3
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Aree T. Atomic-level understanding on conformational flexibility of neochlorogenic and chlorogenic acids and their inclusion complexation with β-cyclodextrin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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4
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Encapsulation of Benzyl Isothiocyanate with β-Cyclodextrin Using Ultrasonication: Preparation, Characterization, and Antibacterial Assay. Foods 2022; 11:foods11223724. [PMID: 36429316 PMCID: PMC9689685 DOI: 10.3390/foods11223724] [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: 10/23/2022] [Revised: 11/12/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022] Open
Abstract
Benzyl isothiocyanate (BITC) is widely utilized in multiple biomedical fields, due to its significant antibacterial properties and low toxicity. However, poor water solubility and pungent odor has limited its application in the food industry. In this study, we first prepared inclusion complexes of BITC in GLU-β-CD and HP-β-CD using ultrasound, which is able to overcome the hindrance of poor water solubility and high volatility. Then, the BITC-β-CD inclusion complexes were characterized by using high-performance liquid chromatography (HPLC), nuclear magnetic resonance hydrogen spectra (1H-NMR), infrared absorption spectra (IR), and differential scanning calorimetry (DSC) to confirm their stability. Further, the evaluation of antibacterial and antitumor effects of the BITC-β-CD inclusion complexes showed that they had great bactericidal activity against both Escherichia coli and Staphylococcus aureus cells, and also inhibited the growth of HepG2 cells in vitro. In addition, our results indicated that BITC-β-CD complexes were able to inhibit the growth of S. aureus in broccoli juice and extend the shelf life of broccoli juice, demonstrating the potential of β-cyclodextrin to improve the stability and controlled release of BITC. Taken together, our results show that BITC-β-CD complexes have good potential for application in the food industry.
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5
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Veras KS, Fachel FNS, Bassani VL, Teixeira HF, Koester LS. Cyclodextrin-Based Delivery Systems and Hydroxycinnamic Acids: Interactions and Effects on Crucial Parameters Influencing Oral Bioavailability-A Review. Pharmaceutics 2022; 14:pharmaceutics14112530. [PMID: 36432720 PMCID: PMC9699215 DOI: 10.3390/pharmaceutics14112530] [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: 10/16/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 11/22/2022] Open
Abstract
Hydroxycinnamic acids (HCAs) are a subclass of phenolic acids presenting caffeic acid (CA), chlorogenic acid (CGA), coumaric acid (COA) isomers, ferulic acid (FA), and rosmarinic acid (RA) as the major representants, being broadly distributed into vegetal species and showing a range of biological potentials. Due to the low oral bioavailability of the HCAs, the development of delivery systems to promote better administration by the oral route is demanding. Among the systems, cyclodextrin (CD)-based delivery systems emerge as an important technology to solve this issue. Regarding these aspects, in this review, CD-based delivery systems containing HCAs are displayed, described, and discussed concerning the degree of interaction and their effects on crucial parameters that affect the oral bioavailability of HCAs.
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Jaśkiewicz A, Budryn G, Carmena-Bargueño M, Pérez-Sánchez H. Evaluation of Activity of Sesquiterpene Lactones and Chicory Extracts as Acetylcholinesterase Inhibitors Assayed in Calorimetric and Docking Simulation Studies. Nutrients 2022; 14:3633. [PMID: 36079888 PMCID: PMC9459812 DOI: 10.3390/nu14173633] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/20/2022] [Accepted: 08/30/2022] [Indexed: 12/03/2022] Open
Abstract
The aim of the study was to explain the effects of sesquiterpene lactones (SLs) from chicory (Cichorium intybus L.) root extracts as inhibitors of acetylcholinesterase (AChE) at the molecular level and to determine the inhibition of AChE activity by specific SLs (lactucin and lactucopicrin) and different chicory extracts. The obtained SLs-rich extracts were purified by the countercurrent partition chromatography (CPC) technique. AChE inhibitors were analyzed using two models: isothermal titration calorimetry (ITC) and docking simulation. The results of ITC analysis of the enzyme and the ligands' complexation showed strong interactions of SLs as well as extracts from chicory with AChE. In a test of enzyme activity inhibition after introducing acetylcholine into the model system with SL, a stronger ability to inhibit the hydrolysis of the neurotransmitter was observed for lactucopicrin, which is one of the dominant SLs in chicory. The inhibition of enzyme activity was more efficient in the case of extracts, containing different enzyme ligands, exhibiting complementary patterns of binding the AChE active site. The study showed the high potential of using chicory to decrease the symptoms of Alzheimer's disease.
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Affiliation(s)
- Andrzej Jaśkiewicz
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, 90-537 Lodz, Poland
| | - Grażyna Budryn
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, 90-537 Lodz, Poland
| | - Miguel Carmena-Bargueño
- Structural Bioinformatics and High-Performance Computing Research Group (BIO-HPC), Computer Science Department, Catholic University of Murcia (UCAM), Guadalupe, 30107 Murcia, Spain
| | - Horacio Pérez-Sánchez
- Structural Bioinformatics and High-Performance Computing Research Group (BIO-HPC), Computer Science Department, Catholic University of Murcia (UCAM), Guadalupe, 30107 Murcia, Spain
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Ntuli S, Leuschner M, Bester MJ, Serem JC. Stability, Morphology, and Effects of In Vitro Digestion on the Antioxidant Properties of Polyphenol Inclusion Complexes with β-Cyclodextrin. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123808. [PMID: 35744933 PMCID: PMC9228204 DOI: 10.3390/molecules27123808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/03/2022] [Accepted: 06/07/2022] [Indexed: 11/17/2022]
Abstract
Polyphenols are inversely associated with the incidence of chronic diseases, but therapeutic use is limited by poor stability and bioaccessibility. Encapsulation has been shown to overcome some of these limitations. A selection of polyphenols (catechin, gallic acid, and epigallocatechin gallate) and their combinations were encapsulated in beta-cyclodextrin (βCD). Encapsulation was characterized and the thermal and storage stability was evaluated using the 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. The samples were then subjected to in vitro digestion using a simple digestion (SD) model (gastric and duodenal phases) and a more complex digestion (CD) model (oral, gastric, and duodenal phases). Thereafter, the chemical (oxygen radical absorbance capacity assay) and cellular (dichlorofluorescein diacetate assay in Caco-2 cells) antioxidant and antiglycation (advanced glycation end-products assay) activities were determined. Inclusion complexes formed at a 1:1 molar ratio with a high encapsulation yield and efficiency. Encapsulation altered the morphology of the samples, increased the thermal stability of some and the storage stability of all samples. Encapsulation maintained the antioxidant activity of all samples and significantly improved the antiglycation and cellular antioxidant activities of some polyphenols following SD. In conclusion, the formed inclusion complexes of βCD with polyphenols had greater storage stability, without altering the beneficial cellular effects of the polyphenols.
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Affiliation(s)
- Sunday Ntuli
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia, Pretoria 0007, South Africa; (S.N.); (M.J.B.)
| | - Machel Leuschner
- Department of Pharmacology, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia, Pretoria 0007, South Africa;
| | - Megan J. Bester
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia, Pretoria 0007, South Africa; (S.N.); (M.J.B.)
| | - June C. Serem
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia, Pretoria 0007, South Africa; (S.N.); (M.J.B.)
- Correspondence: ; Tel.: +27-12-356-3091
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8
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Grzelczyk J, Fiurasek P, Kakkar A, Budryn G. Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process. Food Chem 2022; 387:132888. [PMID: 35397274 DOI: 10.1016/j.foodchem.2022.132888] [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: 07/30/2021] [Revised: 03/30/2022] [Accepted: 04/02/2022] [Indexed: 11/04/2022]
Abstract
Coffee is used as flavor or health-promoting additive in thermally processed food. In this study, ground coffee and freeze-dried coffee extracts were evaluated in terms of their thermal stabilities, and for the first time heat resistance of fractions (mono-, dichlorogenic acids and caffeine) with different roasting levels was evaluated. It observed that the degradation of green coffee bean ingredients began at 150 °C, and for the re-heated light and dark roasted, in the range of 171-188 °C. The lyophilized extracts were more stable and their degradation began around 160 °C. However, with the re-treatment (cooking, baking, frying) of the coffee extract fractions, the degradation of the monochlorogenic acids commenced at 114 °C, while for dichlorogenics at 108 °C and caffeine at 146 °C. Monochlorogenic acids in Robusta coffee showed high antioxidant activity (55-70%) and the highest content of fiber (13-17%). Coffee could be used to fortify food.
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Affiliation(s)
- Joanna Grzelczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
| | - Petr Fiurasek
- Department of Chemistry, Centre Québécois sur les Matériaux Fonctionnels/Québec Centre for Advanced Materials (CQMF/QCAM) McGill University, 801 Sherbrooke St. West, Montreal, QC H3A 0B8, Canada.
| | - Ashok Kakkar
- Department of Chemistry, Centre Québécois sur les Matériaux Fonctionnels/Québec Centre for Advanced Materials (CQMF/QCAM) McGill University, 801 Sherbrooke St. West, Montreal, QC H3A 0B8, Canada.
| | - Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
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Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin. BEVERAGES 2021. [DOI: 10.3390/beverages7030059] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Winemaking is a process that generates a large volume of solid waste biomass, which is currently under extensive investigation as a bioresource of precious polyphenolic compounds. These substances are retrieved from vinification side streams principally by deploying solid–liquid extraction methods. In this frame, the present investigation had as objective the development of an alternative, green extraction process for polyphenols, through integration of ultrasonication as a pretreatment stage, and subsequent extraction with aqueous β-cyclodextrin. Polyphenol recovery from red grape pomace (RGP) was shown to be significantly enhanced by ultrasonication pretreatment, and the use of β-cyclodextrin effectively boosted the aqueous extraction. Under optimized conditions, established by response surface methodology, the maximum yield in total polyphenols was 57.47 mg GAE g−1 dm, at 80 °C, requiring a barrier of 10.95 kJ mol−1. The extract produced was significantly enriched in catechin and quercetin, compared to the aqueous extract, exhibiting also increased antiradical activity. These findings highlighted the value of the process developed for targeted recovery of certain polyphenols and the preparation of task-specific extracts.
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10
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Cyclodextrins as high-performance green co-solvents in the aqueous extraction of polyphenols and anthocyanin pigments from solid onion waste. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03839-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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11
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Kulapichitr F, Borompichaichartkul C, Fang M, Suppavorasatit I, Cadwallader KR. Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans. Food Chem 2021; 366:130504. [PMID: 34273856 DOI: 10.1016/j.foodchem.2021.130504] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 04/28/2021] [Accepted: 06/26/2021] [Indexed: 12/14/2022]
Abstract
Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs), total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun drying and heat pump drying resulted in comparable levels of CGAs and antioxidant activities in green coffees; however, color parameters, especially lightness (L*), differed. Correlation analyses indicated a relationship between specific CGAs, antioxidant activities and color parameters among coffees. PLS analysis revealed that the high contents of 5-caffeoylquinic acid in green coffees did not correlate with antioxidant activities. Results from CGAs contents and PCA analysis provided a linkage to previous research relating important components and quality indices of both green and roasted coffees as affected by postharvest drying. Results indicated that heat pump drying at 50 °C is a viable alternative and possibly superior to sun drying for preserving certain desirable chemical and physical characteristics of green coffee.
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Affiliation(s)
- Fareeya Kulapichitr
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | | | - Mingchih Fang
- Department of Food Science, National Taiwan Ocean University, No.2 Beining Rd., Jhongjheng District, Keelung City 20224, Taiwan, ROC.
| | - Inthawoot Suppavorasatit
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Keith R Cadwallader
- Department of Food Science and Human Nutrition, University of Illinois at Champaign-Urbana, 1302West Pennsylvania Avenue, Urbana, IL 61801, USA.
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Grzelczyk J, Budryn G, Peña-García J, Szwajgier D, Gałązka-Czarnecka I, Oracz J, Pérez-Sánchez H. Evaluation of the inhibition of monoamine oxidase A by bioactive coffee compounds protecting serotonin degradation. Food Chem 2021; 348:129108. [PMID: 33540300 DOI: 10.1016/j.foodchem.2021.129108] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 01/08/2021] [Accepted: 01/08/2021] [Indexed: 10/22/2022]
Abstract
Monoamine oxidase A (MAO-A) is a major enzyme responsible for the deamination of neurotransmitters such as serotonin (5-HT) in the central nervous system. The decrease in 5-HT levels is accompanied by disorders at the affective and somatic levels, leading to depression and disorders of the satiety center. The aim of this study was to evaluate the degree of MAO-A inhibition by chlorogenic acids, as well as green, light-, and dark-roasted coffee extracts and bioactive compounds from beans of the species Coffea canephora and Coffea arabica. Data for analysis was obtained using isothermal titration calorimetry and molecular docking. The results showed that caffeine and ferulic acid, as well as green Robusta coffee, demonstrated the greatest inhibition of MAO-A activity, which may increase the bioavailability of serotonin. We believe that green coffee shows potential antidepressant activity by inhibiting MAO-A, and may be used for treating depression and potentially, type 2 diabetes.
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Affiliation(s)
- Joanna Grzelczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
| | - Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
| | - Jorge Peña-García
- Structural Bioinformatics and High-Performance Computing Research Group (BIO-HPC), Computer Science Department, Catholic University of Murcia (UCAM), Guadalupe, Murcia, Spain.
| | - Dominik Szwajgier
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Lublin, Poland.
| | - Ilona Gałązka-Czarnecka
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
| | - Horacio Pérez-Sánchez
- Structural Bioinformatics and High-Performance Computing Research Group (BIO-HPC), Computer Science Department, Catholic University of Murcia (UCAM), Guadalupe, Murcia, Spain.
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13
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El Rabey HA, Rezk SM, Sakran MI, Mohammed GM, Bahattab O, Balgoon MJ, Elbakry MA, Bakry N. Green coffee methanolic extract and silymarin protect against CCl4-induced hepatotoxicity in albino male rats. BMC Complement Med Ther 2021; 21:19. [PMID: 33413326 PMCID: PMC7792057 DOI: 10.1186/s12906-020-03186-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Accepted: 12/13/2020] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND During the last few decades, patients worldwide have been interested in using alternative medicine in treating diseases to avoid the increased side effects of chemical medications. Green coffee is unroasted coffee seeds that have higher amounts of chlorogenic acid compared to roasted coffee. Green coffee was successfully used to protect against obesity, Alzheimer disease, high blood pressure and bacterial infection. METHODS This study aimed to investigate the probable protective activity of the green coffee methanolic extract, silymarin and their combination on CCl4-induced liver toxicity in male rats. Thirty Sprague - Dawley male albino rats were divided into 5 groups; control negative (G1) just got the vehicle (olive oil) and the other four groups received CCl4 dissolved in olive oil through an intraperitoneal injection and were divided into untreated control positive group (G2), the third group (G3) was treated with green coffee methanolic extract, the fourth group (G4) was treated with silymarin, and the fifth group (G5) was treated with a combination of green coffee methanolic extract and silymarin. RESULTS In the positive control group treated with CCl4 (G2), the CCl4-induced toxicity increased lipid peroxidation, IL-6, kidney function parameters, liver function enzymes, total cholesterol, triglycerides and low-density lipoproteins, and decreased irisin, antioxidants, CYP450 and high-density lipoprotein levels. Hepatic tissues were also injured. However, treating the injured rats in G3, G4 and G5 significantly improved the altered parameters and hepatic tissues. CONCLUSIONS Green coffee methanolic extract, silymarin, and their combination succeeded in protecting the male rats against CCl4 hepatotoxicity due to their antioxidant activity. Effect of green coffee methanolic extract mixed with silymarin in G5 was more efficient than that of green coffee methanolic extract in G3 or silymarin in G4.
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Affiliation(s)
- Haddad A El Rabey
- Biochemistry Department, Faculty of Science, University of Tabuk, Tabuk, Saudi Arabia. .,Bioinformatics Department, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat City, Egypt.
| | - Samar M Rezk
- Clinical Nutrition Department, Mahalla Hepatology Teaching Hospital, Gharbyia, El-Mahalla El-Kubra, Egypt
| | - Mohamed I Sakran
- Biochemistry Department, Faculty of Science, University of Tabuk, Tabuk, Saudi Arabia.,Biochemistry section, Chemistry Department, Faculty of Science, Tanta University, Tanta, Egypt
| | - Ghena M Mohammed
- Department of Nutrition and Food Science, Faculty of Home Economics, University of Tabuk, Tabuk, Saudi Arabia
| | - Omar Bahattab
- Biology Department, Faculty of Science, University of Tabuk, Tabuk, Saudi Arabia
| | - Maha J Balgoon
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mohamed A Elbakry
- Biochemistry section, Chemistry Department, Faculty of Science, Tanta University, Tanta, Egypt
| | - Nadia Bakry
- Bone Marrow Transplantation and Cord Blood Unit, Mansoura University Children Hospital, Mansoura, Egypt
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14
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Astray G, Mejuto J, Simal-Gandara J. Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105882] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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15
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Silva Faria WC, da Conceição EC, Moura WDM, Barros WMD, Converti A, Bragagnolo N. Design and evaluation of microencapsulated systems containing extract of whole green coffee fruit rich in phenolic acids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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16
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Han X, Zhang Z, Shen H, Zheng J, Zhang G. Comparison of structures, physicochemical properties and in vitro bioactivity between ferulic acid-β-cyclodextrin conjugate and the corresponding inclusion complex. Food Res Int 2019; 125:108619. [DOI: 10.1016/j.foodres.2019.108619] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 08/09/2019] [Accepted: 08/15/2019] [Indexed: 12/20/2022]
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17
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Li R, Bao R, Yang QX, Wang QL, Adu-Frimpong M, Wei QY, Elmurat T, Ji H, Yu JN, Xu XM. [6]-Shogaol/β-CDs inclusion complex: preparation, characterisation, in vivo pharmacokinetics, and in situ intestinal perfusion study. J Microencapsul 2019; 36:500-512. [PMID: 31347417 DOI: 10.1080/02652048.2019.1649480] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Accepted: 07/18/2019] [Indexed: 12/31/2022]
Abstract
Aims: The aim was to improve the absorption and bioavailability of [6]-shogaol with β-cyclodextrin (β-CD) prior to in vitro and in vivo evaluation. Methods: [6]-Shogaol/β-CDs inclusion complexes (6-S-β-CDs) were developed using saturated aqueous solution method and characterised with appropriate techniques. The absorption and bioavailability potential of [6]-shogaol was evaluated via in vivo pharmacokinetics and in situ intestinal perfusion. Results: The results of characterisation showed that 6-S-β-CDs (drug loading, 7.15%) were successfully formulated. In vitro release study indicated significantly improved [6]-shogaol release. Pharmacokinetic parameters such as Cmax, AUC0-36 h, and oral relative bioavailability (about 685.36%) were substantially enhanced. The in situ intestinal perfusion study revealed that [6]-shogaol was markedly absorbed via passive diffusion in the intestinal segments, and duodenum followed by ileum and jejunum. Conclusions: Cyclodextrin inclusion technology could enhance the intestinal absorption and oral bioavailability of hydrophobic drugs like [6]-shogaol.
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Affiliation(s)
- Ran Li
- Department of Pharmaceutics, School of Pharmacy, Centre for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University , Zhenjiang , People's Republic of China
| | - Rui Bao
- Department of Pharmaceutics, School of Pharmacy, Centre for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University , Zhenjiang , People's Republic of China
| | - Qiu-Xuan Yang
- Department of Pharmaceutics, School of Pharmacy, Centre for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University , Zhenjiang , People's Republic of China
| | - Qi-Long Wang
- Department of Pharmaceutics, School of Pharmacy, Centre for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University , Zhenjiang , People's Republic of China
| | - Michael Adu-Frimpong
- Department of Pharmaceutics, School of Pharmacy, Centre for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University , Zhenjiang , People's Republic of China
| | - Qiu-Yu Wei
- Department of Pharmaceutics, School of Pharmacy, Centre for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University , Zhenjiang , People's Republic of China
| | - Toreniyazov Elmurat
- Jiangsu Provincial Research Center for Medicinal Function Development of New Food Resources , Zhenjiang , People's Republic of China
- Department of Plant Protection Breeding and Seed Science, Tashkent State Agricultural University (Nukus Branch) , Nukus , The Republic of Uzbekistan
| | - Hao Ji
- Jiangsu Provincial Research Center for Medicinal Function Development of New Food Resources , Zhenjiang , People's Republic of China
- Jiangsu Tian Sheng Pharmaceutical Co., Ltd , Zhenjiang , People's Republic of China
| | - Jiang-Nan Yu
- Department of Pharmaceutics, School of Pharmacy, Centre for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University , Zhenjiang , People's Republic of China
| | - Xi-Ming Xu
- Department of Pharmaceutics, School of Pharmacy, Centre for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University , Zhenjiang , People's Republic of China
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18
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The interaction mechanism of oligopeptides containing aromatic rings with β-cyclodextrin and its derivatives. Food Chem 2019; 286:441-448. [DOI: 10.1016/j.foodchem.2019.02.021] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 01/31/2019] [Accepted: 02/05/2019] [Indexed: 01/31/2023]
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Aree T. Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee. Food Chem 2019; 293:550-560. [PMID: 31151647 DOI: 10.1016/j.foodchem.2019.04.084] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 04/22/2019] [Accepted: 04/24/2019] [Indexed: 02/08/2023]
Abstract
Green coffee beans are rich in polyphenol chlorogenic acids (CGAs), which are decomposed to give caffeic acid (CFA) and quinic acid (QNA) upon roasting. CGA, CFA and QNA primarily confer the bitterness, astringency and acidity to the coffee brew. Aiming at the structural and thermodynamic insights into the β-cyclodextrin (β-CD) encapsulation of key compounds in coffee (CGA 1, CFA 2, and QNA 3), a systematic, comprehensive study using single-crystal X-ray diffraction and DFT calculation has been undertaken. Scrutinizing the X-ray-derived inclusion structures of 1-3 reveals that the CFA moiety plays a determinant role in complexation, in agreement with the DFT-derived relative thermodynamic stabilities. The guest molecules gain stability through OH⋯O hydrogen bonding with β-CD and are well shielded in the β-CD wall. The three stable β-CD inclusion complexes with coffee key compounds suggest the implications of CDs as encapsulating agents for improving bioactivities and masking bitter taste in foods.
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Affiliation(s)
- Thammarat Aree
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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Aree T. Inclusion complex of β-cyclodextrin with coffee chlorogenic acid: new insights from a combined crystallographic and theoretical study. ACTA CRYSTALLOGRAPHICA SECTION C-STRUCTURAL CHEMISTRY 2019; 75:15-21. [PMID: 30601126 DOI: 10.1107/s2053229618016741] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Accepted: 11/25/2018] [Indexed: 11/10/2022]
Abstract
This work reports the elusive structural evidence for the [4]pseudorotaxane of β-cyclodextrin (β-CD) with coffee chlorogenic acid (CGA), a conjugate of caffeic acid (CFA) and quinic acid (QNA). A single-crystal X-ray structure analysis of the inclusion complex β-cyclodextrin-chlorogenic acid-water (2/2/17), 2C42H70O35·2C16H18O9·17H2O, reveals that CGA threads through β-CD and assembles via O-H...O hydrogen bonds and parallel-displaced π-π interactions in the twofold symmetry-related dimer yielding a [4]pseudorotaxane, which is crystallographically observed for the first time in CD inclusion complexes. The encapsulation of the aromatic ring and C=C-C(=O)O chain in the β-CD dimeric cavity indicates that the CFA moiety plays a determinant role in complexation. This is in agreement with the DFT-derived relative thermodynamic stabilities of the trimodal β-CD-CGA inclusion complexes, that is, β-CD complexed with different CGA components: C=C-C(=O)O chain > cyclohexane ring > aromatic ring. The complexation stability is further enhanced in the dimeric β-CD-CGA complex, with the CFA moiety totally enclosed in the β-CD dimeric cavity.
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Affiliation(s)
- Thammarat Aree
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phyathai Road, Pathumwan, Bangkok 10330, Thailand
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Li J, Geng S, Liu B, Wang H, Liang G. Self-assembled mechanism of hydrophobic amino acids and β-cyclodextrin based on experimental and computational methods. Food Res Int 2018; 112:136-142. [DOI: 10.1016/j.foodres.2018.06.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 06/05/2018] [Accepted: 06/05/2018] [Indexed: 01/20/2023]
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22
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Kim MI, Kim JH, Syed AS, Kim YM, Choe KK, Kim CY. Application of Centrifugal Partition Chromatography for Bioactivity-Guided Purification of Antioxidant-Response-Element-Inducing Constituents from Atractylodis Rhizoma Alba. Molecules 2018; 23:molecules23092274. [PMID: 30200578 PMCID: PMC6225303 DOI: 10.3390/molecules23092274] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 09/03/2018] [Accepted: 09/05/2018] [Indexed: 01/28/2023] Open
Abstract
Activity-guided separation of antioxidant response element (ARE)-inducing constituents from the rhizomes of Atractylodis Rhizoma Alba was performed by the combination of centrifugal partition chromatography (CPC) and an ARE luciferase reporter assay. From 3 g of the active n-hexane fraction, one polyacetylene, (6E,12E)-tetradeca-6,12-dien-8,10-diyne-1,3-diyl diacetate (47.3 mg), and two sesquiterpenes, atractylenolide I (40.9 mg), and selina-4(14),7(11)-dien-8-one (6.0 mg) were successfully isolated by CPC with n-hexane–ethyl acetate–methanol–water (8:2:8:2, v/v). The chemical structures of the isolated compounds were determined by 1H- and 13C-NMR and ESI-MS. Among the isolated compounds, (6E,12E)-tetradeca-6,12-diene-8,10-diyne-1,3-diol diacetate and selina-4(14),7(11)-dien-8-one increased ARE activity 32.9-fold and 16.6-fold, respectively, without significant cytotoxicity, when 5 µM sulforaphane enhanced ARE activity 27.1-fold. However, atractylenolide I did not increase ARE activity at 100 µM, and showed cytotoxicity at concentrations over 10 µM.
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Affiliation(s)
- Myeong Il Kim
- College of Pharmacy and Institute of Pharmaceutical Science and Technology, Hanyang University, Ansan, Gyeonggi-do 15588, Korea.
| | - Ji Hoon Kim
- College of Pharmacy and Institute of Pharmaceutical Science and Technology, Hanyang University, Ansan, Gyeonggi-do 15588, Korea.
| | - Ahmed Shah Syed
- College of Pharmacy and Institute of Pharmaceutical Science and Technology, Hanyang University, Ansan, Gyeonggi-do 15588, Korea.
- Department of Pharmacognosy, Faculty of Pharmacy, University of Sindh, Jamshoro 76080, Pakistan.
| | - Young-Mi Kim
- College of Pharmacy and Institute of Pharmaceutical Science and Technology, Hanyang University, Ansan, Gyeonggi-do 15588, Korea.
| | - Kevin Kyungsik Choe
- College of Pharmacy and Institute of Pharmaceutical Science and Technology, Hanyang University, Ansan, Gyeonggi-do 15588, Korea.
| | - Chul Young Kim
- College of Pharmacy and Institute of Pharmaceutical Science and Technology, Hanyang University, Ansan, Gyeonggi-do 15588, Korea.
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Cai R, Yuan Y, Cui L, Wang Z, Yue T. Cyclodextrin-assisted extraction of phenolic compounds: Current research and future prospects. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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24
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Miśkiewicz K, Nebesny E, Rosicka-Kaczmarek J, Żyżelewicz D, Budryn G. The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract. Journal of Food Science and Technology 2018; 55:4184-4196. [PMID: 30228417 PMCID: PMC6133849 DOI: 10.1007/s13197-018-3349-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/08/2018] [Accepted: 07/09/2018] [Indexed: 11/30/2022]
Abstract
The aim of the present study was to determine the effects of baking air humidity and dough supplementation with freeze-dried aqueous rosemary extract on acrylamide content in shortcrust cookies, as well as on their antioxidant properties and phenolic composition. Shortcrust cookies were baked at 170 °C in dry or humid (90%) air using 0.1, 0.2, or 0.5% of rosemary extract, and were compared to control samples without the extract. Acrylamide concentration in the obtained products ranged from 22.49 to 28.38 µg kg−1. Furthermore, cookies baked in humid air had less acrylamide (by 6% on average) than those baked in dry air, irrespective of extract content. On the other hand, a significant relationship was found between humidity conditions and total phenolic content in the final products. Shortcrust cookies containing 0.5% of rosemary extract and baked in humid air revealed the best antioxidant properties as their total polyphenol content was approx. Three times higher than that in control samples. Furthermore, shortcrust cookies with 0.5% of rosemary extract showed superior DPPH radical scavenging capacity.
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Affiliation(s)
- Karolina Miśkiewicz
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Ewa Nebesny
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Justyna Rosicka-Kaczmarek
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Dorota Żyżelewicz
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Grażyna Budryn
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
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25
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Preparation and characterization of inclusion complex of (+)-catechin with β-cyclodextrin. Food Res Int 2018; 113:263-268. [PMID: 30195520 DOI: 10.1016/j.foodres.2018.07.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 07/04/2018] [Accepted: 07/09/2018] [Indexed: 11/22/2022]
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26
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Fast analysis of polyphenols and alkaloids in cocoa-based products by ultra-high performance liquid chromatography and Orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap-MS/MS). Food Res Int 2018; 111:229-236. [PMID: 30007681 DOI: 10.1016/j.foodres.2018.05.032] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/09/2018] [Accepted: 05/16/2018] [Indexed: 02/06/2023]
Abstract
The cocoa varieties Criollo, Forastero and Trinitario, which have different organoleptic properties, quite often are mixed together in cocoa-based products. The objective of this work was to develop a rapid method for the simultaneous determination of polyphenols (n = 35) and alkaloids (n = 2) in cocoa-based products by using the high throughput advantages provided by the Q Exactive Hybrid Quadrupole-Orbitrap Mass Spectrometer (HRMS). The proposed procedure was optimized and validated in terms of selectivity and specificity (mass accuracy <5 ppm), sensitivity (instrumental limit of detection from 15 to 30 fg), linearity (r2 > 0.990), accuracy (recovery range from 89.1 to 112.4%) and precision (relative standard deviation <10%). The method was applied to 80 cocoa-based samples. Alkaloids represented on average the 57.7% of assayed compounds. Flavanols and procyanidins were the most abundant polyphenols being quantified in a range between 261 and 668 mg/kg and from 127 to 405 mg/g, respectively. Mass equivalents but structural isomers bioflavonoids were characterized by using the HRMS-Orbitrap methodology here developed.
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27
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Sanlier N, Atik A, Atik I. Consumption of green coffee and the risk of chronic diseases. Crit Rev Food Sci Nutr 2018; 59:2573-2585. [DOI: 10.1080/10408398.2018.1461061] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Nevin Sanlier
- Lokman Hekim University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey
| | - Azize Atik
- Afyon Kocatepe University, Sultandağı Vocational School, Food Technology Program, Afyonkarahisar, Turkey
| | - Ilker Atik
- Afyon Kocatepe University, Afyon Vocational School, Food Quality Control and Analysis Program, Afyonkarahisar, Turkey
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28
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Combination of Lactic Acid-Based Deep Eutectic Solvents (DES) with β-Cyclodextrin: Performance Screening Using Ultrasound-Assisted Extraction of Polyphenols from Selected Native Greek Medicinal Plants. AGRONOMY-BASEL 2017. [DOI: 10.3390/agronomy7030054] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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29
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Budryn G, Zaczyńska D, Żyżelewicz D, Grzelczyk J, Zduńczyk Z, Juśkiewicz J. Influence of the Form of Administration of Chlorogenic Acids on Oxidative Stress Induced by High fat Diet in Rats. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:184-191. [PMID: 28391410 PMCID: PMC5486897 DOI: 10.1007/s11130-017-0608-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Green coffee is one of health-promoting supplements of the diet, applied in the form of either preparations or enriched food products. Its positive impact is manifested by mitigation of the development of certain tumors, e.g., in the colon and liver, and type 2 diabetes. Many studies proved that chlorogenic acids are the main active substances in green coffee. The bioavailability of these compounds depends among others on their interactions with other components of the diet, mainly proteins. When they are used as food ingredients, their bioavailability is additionally decreased because of the decomposition or interactions with other ingredients during food processing. The undesirable changes may be limited among others by microencapsulation, for example with β-cyclodextrin. In this study, rats were fed the pro-oxidative high fat diet, which was supplemented with chlorogenic acids from green coffee that were used in four forms such as: a purified extract, complexes of chlorogenic acids and β-cyclodextrin, and bread supplemented with either the extract or the β-cyclodextrin inclusion complex. Chlorogenic acids added to bread because of the reduced absorption from the crumb in the small intestine and increased passage to the colon, contributed to the beneficial modification of enzymatic activities of intestinal microbiota. When added directly to the diet, they contributed to the improved antioxidant status in the liver and kidneys, lowered glucose level and increased HDL level. A high ratio of reduced to oxidized glutathione in the liver and a high concentration of antioxidants in the blood serum were observed after administration of chlorogenic acids in the form of inclusion complexes with β-cyclodextrin, indicating that microencapsulation increased their bioaccessibility due to the limited interactions with other components of the diet.
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Affiliation(s)
- G Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924, Lodz, Poland.
| | - D Zaczyńska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924, Lodz, Poland
| | - D Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924, Lodz, Poland
| | - J Grzelczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924, Lodz, Poland
| | - Z Zduńczyk
- Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748, Olsztyn, Poland
| | - J Juśkiewicz
- Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748, Olsztyn, Poland
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30
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Budryn G, Zakłos-Szyda M, Zaczyńska D, Żyżelewicz D, Grzelczyk J, Zduńczyk Z, Juśkiewicz J. Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2843-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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31
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Shan Y, Jin X, Cheng Y, Yan W. Simultaneous determination of chlorogenic acids in green coffee bean extracts with effective relative response factors. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1230746] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yingying Shan
- Department of Chemistry, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xin Jin
- Skyherb Ingredients, Anji, China
| | | | - Weidong Yan
- Department of Chemistry, Zhejiang University, Hangzhou, Zhejiang, China
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Phytochemical overview and medicinal importance of Coffea species from the past until now. ASIAN PAC J TROP MED 2016; 9:1127-1135. [PMID: 27955739 DOI: 10.1016/j.apjtm.2016.11.008] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 07/20/2016] [Accepted: 08/03/2016] [Indexed: 11/20/2022] Open
Abstract
Coffea (coffee) species are grown in almost all countries along the Equator. Many members of the genus have a large production history and an important role both in the global market and researches. Seeds (Coffeae semen) are successfully used in food, cosmetic, and pharmaceutical industries due to its caffeine and high polyphenol content. Nowadays, the three best-known coffee species are Arabic (Coffea arabica L.), Robusta (Coffea robusta L. Linden), and Liberian coffees (Coffea liberica Hiern.). Even though, many records are available on coffee in scientific literature, wild coffee species like Bengal coffee (Coffea benghalensis Roxb. Ex Schult.) could offer many new opportunities and challenges for phytochemical and medical studies. In this comprehensive summary, we focused on the ethnomedicinal, phytochemical, and medical significance of coffee species up to the present.
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Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.019] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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34
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Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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35
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Budryn G, Zaczyńska D, Rachwał-Rosiak D. Effect of Green Coffee Polyphenols on Properties of Protein Hydrolysates in Model Systems. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12908] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz Poland
| | - Donata Zaczyńska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz Poland
| | - Danuta Rachwał-Rosiak
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz Poland
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36
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Optimization of a Green Extraction/Inclusion Complex Formation Process to Recover Antioxidant Polyphenols from Oak Acorn Husks (Quercus Robur) Using Aqueous 2-Hydroxypropyl-β-Cyclodextrin/Glycerol Mixtures. ENVIRONMENTS 2016. [DOI: 10.3390/environments3010003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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37
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Budryn G, Zaczyńska D, Pałecz B, Rachwał-Rosiak D, Belica S, den-Haan H, Peña-García J, Pérez-Sánchez H. Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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Li W, Liu X, Yang Q, Zhang N, Du Y, Zhu H. Preparation and characterization of inclusion complex of benzyl isothiocyanate extracted from papaya seed with β-cyclodextrin. Food Chem 2015; 184:99-104. [PMID: 25872431 DOI: 10.1016/j.foodchem.2015.03.091] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Revised: 02/17/2015] [Accepted: 03/16/2015] [Indexed: 01/11/2023]
Abstract
The inclusion complex of benzyl isothiocyanate (BITC), extracted from papaya seed with β-cyclodextrin (β-CD), was prepared. Different analytical techniques, such as Fourier transform infrared spectroscopy, thermal analysis, X-ray diffractometry, particle size distribution analysis and (1)H Nuclear magnetic resonance analysis, were used to investigate the characterization of the inclusion complex (BITC-β-CD). All these approaches indicated that the inclusion complex was capable of being formed. The inclusion complex exhibited different spectroscopic and thermodynamic features and properties from BITC, and we deduced the possible inclusion modes for BITC-β-CD. The calculated apparent stability constant of the BITC-β-CD was 600.8l/mol, and the aqueous solubility of BITC was indistinctively improved by phase solubility studies. The results illustrated that β-CD was a proper excipient for increasing the stability and controlled release of BITC. Thus, β-CD complexation technology would be a promising approach, in expanding the application of BITC as a food antibacterial agent.
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Affiliation(s)
- Wenzhao Li
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
| | - Xiaoyu Liu
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China
| | - Qingfeng Yang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China
| | - Ning Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China
| | - Yideng Du
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China
| | - Huaping Zhu
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China
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Budryn G, Zaczyńska D, Rachwał-Rosiak D, Oracz J. Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2419-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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