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Tiwari V, Sharma S, Tiwari A, Sheoran B, Kaur S, Sharma A, Yadav M, Bhatnagar A, Garg M. Effect of dietary anthocyanins on biomarkers of type 2 diabetes and related obesity: A systematic review and meta-analysis. Crit Rev Food Sci Nutr 2024; 64:7517-7534. [PMID: 36908207 DOI: 10.1080/10408398.2023.2186121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Anthocyanins have been reported for the protective effects against type 2 diabetes and related obesity. This meta-analysis examined the benefits of anthocyanins on type 2 diabetes and obesity biomarkers in animals and humans. The study included 21 clinical trials and 27 pre-clinical studies. A systematic search was conducted using the following inclusion criteria: in vivo rodent studies; human randomized clinical trials, both aimed at assessing the fasting blood glucose (FBG), HbA1c, total cholesterol, triglycerides, high-density lipoprotein and low-density lipoprotein; and study duration of at least two weeks. Out of the 201 examined publications, 48 were shortlisted after implementation of the selection criteria. Results of clinical trials demonstrated that consumption of anthocyanin-rich food significantly reduced the FBG (p < 0.0001), HbA1c (p = 0.02), TC (p = 0.010), TG (p = 0.003), LDL (p = 0.05) and increases the HDL (p = 0.03) levels. Similarly, pre-clinical studies demonstrated the amelioration of the HbA1c (p = 0.02), FBG, TC, TG, and LDL (p < 0.00001), with non-significant changes in the HDL (p = 0.11). Sub-group analysis indicated dose-dependent effect. This compilation confirms that consuming anthocyanin-rich foods positively correlates with the reduction in the blood glucose and lipid levels in diabetic and obese subjects.
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Affiliation(s)
- Vandita Tiwari
- Department of Agricultural Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India
- Department of Biochemistry, Panjab University, Chandigarh, India
| | - Saloni Sharma
- Department of Agricultural Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India
| | - Apoorv Tiwari
- Department of Agricultural Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India
| | - Bhawna Sheoran
- Department of Agricultural Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India
- Regional Centre for Biotechnology, Faridabad, Haryana (NCR), Delhi, India
| | - Satveer Kaur
- Department of Agricultural Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India
- Department of Biochemistry, Panjab University, Chandigarh, India
| | - Anjali Sharma
- Department of Agricultural Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India
| | - Mona Yadav
- Department of Agricultural Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India
- Regional Centre for Biotechnology, Faridabad, Haryana (NCR), Delhi, India
| | | | - Monika Garg
- Department of Agricultural Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India
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Wang DQ, Cui HP, Zong KL, Hu HC, Yang JT. Extraction of functional natural products employing microwave-assisted aqueous two-phase system: application to anthocyanins extraction from mulberry fruits. Prep Biochem Biotechnol 2024; 54:115-125. [PMID: 37652437 DOI: 10.1080/10826068.2023.2252058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Aqueous two-phase extraction (ATPE) has been extensively utilized for the extraction and separation of tiny-molecule substances as a new system (system with short-chain ethanol and inorganic salts). In this study, an innovative method of extracting anthocyanins from mulberry was developed, employing microwave-assisted extraction with ethanol/ammonium sulfate as a biphasic extractant. Response surface methodology (RSM) was utilized to optimize anthocyanin extraction conditions: 39% ethanol (w/w), 13% ammonium sulfate (w/w), and liquid-to-solid ratio of 45:1, microwave duration 3 min, microwave temperature 32 °C, and microwave power 480 Watt (W). High-performance liquid chromatography (HPLC) analysis demonstrated no significant differences in the structure of mulberry anthocyanins before and after MAATPE treatment, furthermore. The extraction behavior of MAATPE was due to hydrogen bonding, according to Fourier transform infrared spectroscopy (FT-IR). Scanning electron microscopy analysis found that MAATPE damaged the cell structure via a microwave enhancement effect, which was more favorable to anthocyanin dissolution than standard extraction methods. The DPPH free radical scavenging rate of mulberry extracts at 0.5 mg/mL was higher than that of vitamin C (96.4 ± 0.76%), and the ABTS free radical scavenging rate (82.52 ± 2.13%) was close to that of vitamin C, indicating that MAATPE-derived mulberry extracts have good antioxidant activity.
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Affiliation(s)
- Da-Quan Wang
- Anhui Science And Technology University, Anhui, P. R. China
| | - Hai-Peng Cui
- Anhui Science And Technology University, Anhui, P. R. China
| | - Kai-Li Zong
- Anhui Science And Technology University, Anhui, P. R. China
| | - Hong-Chao Hu
- Anhui Science And Technology University, Anhui, P. R. China
| | - Jian-Ting Yang
- Anhui Science And Technology University, Anhui, P. R. China
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Eghbaljoo H, Alizadeh Sani M, Sani IK, Maragheh SM, Sain DK, Jawhar ZH, Pirsa S, Kadi A, Dadkhodayi R, Zhang F, Jafari SM. Development of smart packaging halochromic films embedded with anthocyanin pigments; recent advances. Crit Rev Food Sci Nutr 2023; 65:770-786. [PMID: 39760237 DOI: 10.1080/10408398.2023.2280769] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2025]
Abstract
Nowadays, innovative biodegradable packaging based on pH-sensitive natural dyes is being developed. These smart systems quickly inform the food quality to the consumer and monitor fresh foods in real-time. Smart packaging protects food against ambiance risks and simultaneously sends information to users for variations and alterations in the packaging settings. Anthocyanin (ACY), among the natural dyes used as indicators serves as water-soluble flavonoid pigments which made reflection in light in the red-blue range and can detect chemical and microbial alterations in foods based on their pH-susceptible conditions; on the other hand, they have considerable antimicrobial and antioxidant functions that result in the longer shelf life of food products. They also have beneficial properties including anti-cancer and anti-inflammatory functions, avoidance of heart diseases, overweight, and diabetes. Hence, this paper deals with the characteristics of smart packaging films based on anthocyanins, as well as their application in various food industries.
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Affiliation(s)
- Hadi Eghbaljoo
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Iraj Karimi Sani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Salar Momen Maragheh
- Biotechnology Research Center (BRC), Pateur Institute of Iran, Tehran, Iran
- Department of Biotechnology, Islamic Azad University, Central Tehran Branch, Tehran, Iran
| | - Dinesh Kumar Sain
- Assistant Professor, Department of Chemistry, Faculty of Science, S.P. college sirohi City- sirohi (Rajasthan), India
| | - Zanko Hassan Jawhar
- Department of Medical Laboratory Science, College of Health Science, Lebanese French University, kurdistan Region, Iraq
| | - Sajad Pirsa
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Ammar Kadi
- Department of food and biotechnology, South Ural State University, Chelyabinsk, Russia
| | - Rasool Dadkhodayi
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran
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Oro CED, Paroul N, Mignoni ML, Zabot GL, Backes GT, Dallago RM, Tres MV. Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials. FOOD SCI TECHNOL INT 2023; 29:255-265. [PMID: 34939457 DOI: 10.1177/10820132211068979] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There are many blackberry cultivars in Brazil; however, the characteristics and applications of the Cherokee cultivar have not yet been widely studied. For this reason, this research investigated the behaviour of maltodextrin (MD), gum Arabic (GA), and pectin (PEC), as carriers combined in different proportions (20% MD, 15% MD + 5% GA, 15% MD + 5% PEC), on encapsulation of Cherokee blackberry pulp extract obtained by freeze-drying. The results of moisture content (2.73-3.36%), water activity (aw) (0.11-0.15), solubility (52.40-54.11%), hygroscopicity (17.59-21.11%), colour (hue 0.24-0.32), retention of anthocyanins (51.55-60.53%), total phenolic compounds (39.72-70.73 mg GAE/100g), antioxidant activity at 25 mg/mL (77.89-80.02%), IC50 (12.26-14.53), simulated in vitro digestion and morphology were discussed. Concerning morphology, blackberry powders had irregular structures and amorphous structures. Comparatively, the best results were obtained for MD-GA. MD-GA presented the highest content of phenolic compounds (70.73 ± 1.84 mg GAE/100g) and antioxidant activity (80.02%), as well as the lowest IC50 value (12.26). In general, all powders showed an increase in phenolic compounds during in vitro digestion, because of the pH conditions and digestive enzymes present in the simulated digestive fluid. This result shows that the wall material provides protection, since the blackberry rich extract (RE) showed degradation of phenolic compounds in in vitro digestion. In this sense, freeze-drying is a suitable technique for the encapsulation of Cherokee blackberry pulp extract.
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Affiliation(s)
| | - Natalia Paroul
- Department of Food Engineering, 37890URI Erechim, Brazil
| | | | - Giovani L Zabot
- Laboratory of Agroindustrial Processes Engineering (LAPE), 28118Federal University of Santa Maria, Brazil
| | | | | | - Marcus V Tres
- Laboratory of Agroindustrial Processes Engineering (LAPE), 28118Federal University of Santa Maria, Brazil
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Gao Q, Ma R, Shi L, Wang S, Liang Y, Zhang Z. Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables. Food Funct 2023; 14:2034-2044. [PMID: 36723267 DOI: 10.1039/d2fo03645b] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Anthocyanins may be effective bioactive constituents to reduce the potential risk of chronic diseases induced by glycation and inflammation. In the present study, the anti-glycation and anti-inflammatory activities of anthocyanins derived from purple cabbage (PCA), purple sweet potato (PSP), purple corn (PCO) and gynura bicolor (GB) were evaluated. According to the results from the bovine serum albumin (BSA)-fructose and BSA-methylglyoxal (MGO) model, the inhibition effects of anthocyanins on non-enzymatic glycosylation not only acted on the intermediate stage, but also played a certain role in the entire non-enzymatic glycosylation process, among which anthocyanins from PCA exhibited the best inhibitory effect. The anthocyanins from all four purple vegetables could trap MGO effectively (p > 0.05). The anthocyanins also presented a good inhibitory effect on amyloid beta peptide (Aβ)1-42 fibrillation, even better than that of aminoguanidine (AG), in a thermal induction assay. Furthermore, anthocyanins from PCA, PSP, PCO and GB showed significant anti-inflammatory effects, inhibiting pro-inflammatory factor (i.e., NO and TNF-α) production, among which the anthocyanins from PCA and PSP exhibited a higher inhibition effect than the others. This is probably due to the suppression of the TLR4-mediated MyD88 signaling pathway in the lipopolysaccharide (LPS)-induced BV2 cells based on the western blot analysis. Anthocyanins from purple vegetables could be used as a value-added food ingredient for the food industry. Food fortification with anthocyanins might be a promising way to protect humans against various chronic diseases caused by glycation and inflammation.
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Affiliation(s)
- Qingchao Gao
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, 210014, China.
| | - Rong Ma
- College of agriculture and animal husbandry, Qinghai University, Xining, 810016, China
| | - Lu Shi
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, 210014, China.
| | - Shulin Wang
- College of agriculture and animal husbandry, Qinghai University, Xining, 810016, China
| | - Ying Liang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, 210014, China.
| | - Zhiyong Zhang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, 210014, China.
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da Silva Moura M, da Silva Gomes da Costa B, Giaconia MA, de Andrade RR, Braga ARC, Braga MB. Jaboticaba powders production by freeze‐drying: Influence of octenyl succinic anhydride‐modified starch concentrations over anthocyanins and physical properties. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Milena da Silva Moura
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
| | | | | | - Rafael Ramos de Andrade
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
- Department of Biosciences Universidade Federal de São Paulo (UNIFESP) Santos SP Brazil
| | - Matheus Boeira Braga
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
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Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Song J, Yu Y, Chen M, Ren Z, Chen L, Fu C, Ma ZF, Li Z. Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation. Front Nutr 2022; 9:938829. [PMID: 35782917 PMCID: PMC9247465 DOI: 10.3389/fnut.2022.938829] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 05/30/2022] [Indexed: 12/13/2022] Open
Abstract
Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation.
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Affiliation(s)
- Jiahui Song
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yue Yu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- *Correspondence: Yue Yu
| | - Minghuang Chen
- National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Lin Chen
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Caili Fu
- National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Zheng feei Ma
- Department of Health and Environmental Sciences, Xi'an Jiaotong-Liverpool University, Suzhou, China
- Zheng feei Ma
| | - Zhanming Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- National University of Singapore Suzhou Research Institute, Suzhou, China
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Santos SSD, Magalhães FDS, Paraíso CM, Ogawa CYL, Sato F, Santos Junior ODO, Visentainer JV, Madrona GS, Reis MHM. Enhanced conditions for anthocyanin extraction from blackberry pomace under ultrasound irradiation. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Suelen Siqueira dos Santos
- Faculdade de Engenharia Química Universidade Federal de Uberlândia Uberlândia Brazil
- Programa de pós‐graduação em Ciência de Alimentos Universidade Estadual de Maringá Paraná Brazil
| | | | - Carolina Moser Paraíso
- Programa de pós‐graduação em Ciência de Alimentos Universidade Estadual de Maringá Paraná Brazil
| | | | - Francielle Sato
- Departamento de Física Universidade Estadual de Maringá Paraná Brazil
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Ma Z, Liu Y, Feng X, Ibrahim SA, Huang W. Effects of different carriers on physicochemical and antioxidant properties of freeze‐dried mulberry powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhili Ma
- School of Laboratory Medicine Hubei University of Chinese Medicine Wuhan China
| | - Yu Liu
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging San Jose State University San Jose California USA
| | - Salam A. Ibrahim
- Department of Family and Consumer Sciences North Carolina A&T State University Greensboro North Carolina USA
| | - Wen Huang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 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: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Chamkhi I, Benali T, Aanniz T, El Menyiy N, Guaouguaou FE, El Omari N, El-Shazly M, Zengin G, Bouyahya A. Plant-microbial interaction: The mechanism and the application of microbial elicitor induced secondary metabolites biosynthesis in medicinal plants. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 167:269-295. [PMID: 34391201 DOI: 10.1016/j.plaphy.2021.08.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 07/26/2021] [Accepted: 08/02/2021] [Indexed: 06/13/2023]
Abstract
Plants and microbes interact with each other via different chemical signaling pathways. At the risophere level, the microbes can secrete molecules, called elicitors, which act on their receptors located in plant cells. The so-called elicitor molecules as well as their actions differ according to the mcirobes and induce different bilogical responses in plants such as the synthesis of secondary metabolites. Microbial compounds induced phenotype changes in plants are known as elicitors and signaling pathways which integrate elicitor's signals in plants are called elicitation. In this review, the impact of microbial elicitors on the synthesis and the secretion of secondary metabolites in plants was highlighted. Moreover, biological properties of these bioactive compounds were also highlighted and discussed. Indeed, several bacteria, fungi, and viruses release elicitors which bind to plant cell receptors and mediate signaling pathways involved in secondary metabolites synthesis. Different phytochemical classes such as terpenoids, phenolic acids and flavonoids were synthesized and/or increased in medicinal plants via the action of microbial elicitors. Moreover, these compounds compounds exhibit numerous biological activities and can therefore be explored in drugs discovery.
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Affiliation(s)
- Imane Chamkhi
- Centre GEOPAC, Laboratoire de Geobiodiversite et Patrimoine Naturel, Université Mohammed V de, Institut Scientifique Rabat, Maroc; University Mohammed VI Polytechnic, Agrobiosciences Program, Lot 660, Hay Moulay Rachid, Benguerir, Morocco.
| | - Taoufiq Benali
- Environment and Health Team, Polydisciplinary Faculty of Safi, Cadi Ayyad University, Safi, Morocco
| | - Tarik Aanniz
- Medical Biotechnology Laboratory (MedBiotech), Rabat Medical & Pharmacy School, Mohammed V University in Rabat, 6203 Rabat, Morocco
| | - Naoual El Menyiy
- Department of Biology, Faculty of Science, University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Fatima-Ezzahrae Guaouguaou
- Mohammed V University in Rabat, LPCMIO, Materials Science Center (MSC), Ecole Normale Supérieure, Rabat, Morocco
| | - Nasreddine El Omari
- Laboratory of Histology, Embryology, and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco
| | - Mohamed El-Shazly
- Department of Pharmacognosy, Faculty of Pharmacy, Ain-Shams University, Cairo, 11566, Egypt; Department of Pharmaceutical Biology, Faculty of Pharmacy and Biotechnology, German University in Cairo, Cairo, 11835, Egypt
| | - Gokhan Zengin
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, Konya, Turkey.
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, and Genomic Center of Human Pathologies, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
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Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093936] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials.
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14
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Perrechil F, Louzi VC, Alves da Silva Paiva L, Valentin Natal GS, Braga MB. Evaluation of modified starch and rice protein concentrate as wall materials on the microencapsulation of flaxseed oil by freeze-drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110760] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Ramos SDP, Giaconia MA, Assis M, Jimenez PC, Mazzo TM, Longo E, De Rosso VV, Braga ARC. Uniaxial and Coaxial Electrospinning for Tailoring Jussara Pulp Nanofibers. Molecules 2021; 26:molecules26051206. [PMID: 33668167 PMCID: PMC7956372 DOI: 10.3390/molecules26051206] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/11/2021] [Accepted: 02/17/2021] [Indexed: 11/28/2022] Open
Abstract
Jussara pulp (Euterpe edulis Mart.) is rich in bioactive compounds known to be protective mediators against several diseases. In this context, nevertheless, anthocyanins, the most abundant natural pigment in jussara, are sensitive to temperature, pH, oxygen, and light conditions, leading to instability during food storage or digestion, and, thus jeopardizing the antioxidant proprieties retained by these flavonoids and limiting industrial application of the pulp. The production of nanostructures, from synthetic and natural polymers, containing natural matrices rich in bioactive compounds, has been widely studied, providing satisfactory results in the conservation and maintenance of the stability of these compounds. The current work aimed to compare uniaxial and coaxial electrospinning operation modes to produce core-shell jussara pulp nanofibers (NFs). Additionally, the parameters employed in the electrospinning processes were optimize using response surface methodology in an attempt to solve stability issues for the bioactive compounds. The best experimental conditions provided NFs with diameters ranging between 110.0 ± 47 and 121.1 ± 54 nm. Moreover, the coaxial setup improved jussara pulp NF formation, while further allowing greater integrity of NFs structures.
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Affiliation(s)
- Sergiana dos P. Ramos
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP 11015-020, Brazil; (S.d.P.R.); (M.A.G.); (V.V.D.R.)
| | - Michele A. Giaconia
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP 11015-020, Brazil; (S.d.P.R.); (M.A.G.); (V.V.D.R.)
| | - Marcelo Assis
- Department of Chemical, CDMF/LIEC (UFSCar) P.O. Box 676, São Carlos, SP 13560-970, Brazil; (M.A.); (E.L.)
| | - Paula C. Jimenez
- Institute of Marine Sciences, Universidade Federal de São Paulo (UNIFESP), P.O. Box, Santos, SP 11070-100, Brazil; (P.C.J.); (T.M.M.)
| | - Tatiana M. Mazzo
- Institute of Marine Sciences, Universidade Federal de São Paulo (UNIFESP), P.O. Box, Santos, SP 11070-100, Brazil; (P.C.J.); (T.M.M.)
| | - Elson Longo
- Department of Chemical, CDMF/LIEC (UFSCar) P.O. Box 676, São Carlos, SP 13560-970, Brazil; (M.A.); (E.L.)
| | - Veridiana V. De Rosso
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP 11015-020, Brazil; (S.d.P.R.); (M.A.G.); (V.V.D.R.)
| | - Anna R. C. Braga
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP 11015-020, Brazil; (S.d.P.R.); (M.A.G.); (V.V.D.R.)
- Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Campus Diadema, Diadema, SP 09972-270, Brazil
- Correspondence: ; Tel.: +55-13-98145020
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16
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Oliveira Filho JGD, Braga ARC, Oliveira BRD, Gomes FP, Moreira VL, Pereira VAC, Egea MB. The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review. Food Res Int 2021; 142:110202. [PMID: 33773677 DOI: 10.1016/j.foodres.2021.110202] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 01/29/2021] [Accepted: 01/30/2021] [Indexed: 12/15/2022]
Abstract
Among the bioactive compounds that are considered important for the food industry, anthocyanins, which are flavonoid compounds presenting antioxidant activity and are responsible for beneficial health effects, have received researchers' attention in the last decades. In addition, anthocyanins are highly reactive and can be used as indicators of foodstuff quality conditions, particularly as a packaging ingredient. Considering this line of work, the eco-friendly film is a novel packaging technology that arose from the concern to reduce non-renewable resources and their impact on the environment. These films can be vehicles for loading bioactive compounds such as anthocyanins. Among the contribution of films in the food industry, we can highlight several potential applications: i) smart film: assess food quality and safety, transmitting food information to consumers and increasing the reliability of their consumption without breaking the packaging; ii) active film: use to preserve food quality through the release of active agents; and iii) bioactive film: carry substances in desired concentrations until their controlled or rapid diffusion within the gastrointestinal tract so that they can promote its benefit to human health. Thus, this review presents anthocyanin extract's potential as a powerful tool to improve the development of eco-friendly films, directing its purpose to the application as smart, active, and bioactive films.
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Affiliation(s)
| | | | - Bianca Ribeiro de Oliveira
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
| | - Francileni Pompeu Gomes
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
| | - Virgínia Lopes Moreira
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
| | | | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
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17
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Fratelli C, Burck M, Amarante MCA, Braga ARC. Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Zhu XT, Xu Y, Cheng FR, Cui HX, Fang JL, Yuan K, Jin SH. Content determination of functional composition and antioxidant activity from six purple plants. Pharmacogn Mag 2021. [DOI: 10.4103/pm.pm_203_20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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19
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Song X, Chen Y, Sun H, Liu X, Leng X. Physicochemical and functional properties of chitosan-stabilized selenium nanoparticles under different processing treatments. Food Chem 2020; 331:127378. [DOI: 10.1016/j.foodchem.2020.127378] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 05/26/2020] [Accepted: 06/15/2020] [Indexed: 12/16/2022]
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20
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Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106012] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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21
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Fallah AA, Sarmast E, Jafari T. Effect of dietary anthocyanins on biomarkers of glycemic control and glucose metabolism: A systematic review and meta-analysis of randomized clinical trials. Food Res Int 2020; 137:109379. [PMID: 33233081 DOI: 10.1016/j.foodres.2020.109379] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 05/28/2020] [Accepted: 06/02/2020] [Indexed: 01/20/2023]
Abstract
Anthocyanins, as natural food colorants, are bioactive substances with several health advantages. In this research, the effects of dietary anthocyanins on biomarkers of glycemic control and glucose metabolism was evaluated through a meta-analysis. The results revealed a significant reduction in levels of fasting blood sugar (FBS; -2.70 mg/dl, 95% CI: -4.70 to -1.31; P < 0.001), 2-h postprandial glucose (2-h PPG; -11.1 mg/dl, 95% CI: -18.7 to -3.48; P = 0.004), glycated hemoglobin (HbA1c; -11.1 mg/dl, 95% CI: -18.7 to -3.48; P = 0.004), homeostasis model assessment of insulin resistance (HOMA-IR; -0.54, 95% CI: -0.94 to -0.14; P = 0.008), resistin (-1.23 µg/l, 95% CI: -2.40 to -0.05; P = 0.041), and plasminogen activator inhibitor-1 (PAI-1; -5.09 µg/l, 95% CI: -9.45 to -0.73; P = 0.022) following administration of anthocyanins, whilst changes in the levels of fasting insulin (0.33 mU/l, 95% CI: -0.18 to 0.85; P = 0.207) and C-peptide (-0.02 µg/l, 95 %CI: -0.20 to 0.16; P = 0.816) was not statistically significant. Consumption of anthocyanins for >8 weeks and at doses >300 mg/day significantly reduced levels of FBS, 2-h PPG, HbA1c, and HOMA-IR. Moreover, anthocyanins administration reduced the levels of FBS, 2-h PPG, HbA1c, and HOMA-IR in type 2 diabetic subjects and HOMA-IR in overweight/obese individuals. Overall, dietary anthocyanins can be used as an adjuvant therapy to improve biomarkers of glycemic control and glucose metabolism specially in diabetic subjects.
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Affiliation(s)
- Aziz A Fallah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Elham Sarmast
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Tina Jafari
- Department of Biochemistry and Nutrition, Faculty of Medicine, Shahrekord University of Medical Sciences, Shahrekord, Iran.
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22
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Sharif N, Khoshnoudi-Nia S, Jafari SM. Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis. Food Res Int 2020; 132:109077. [DOI: 10.1016/j.foodres.2020.109077] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 01/11/2020] [Accepted: 02/04/2020] [Indexed: 12/30/2022]
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