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Yang Z, Li F, Shen S, Wang X, Nihmot Ibrahim A, Zheng H, Zhang J, Ji X, Liao X, Zhang Y. Natural chlorophyll: a review of analysis methods, health benefits, and stabilization strategies. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38795062 DOI: 10.1080/10408398.2024.2356259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/27/2024]
Abstract
Chlorophyll (Chl) is a natural pigment, widely distributed ranging from photosynthetic prokaryotes to higher plants, with an annual yield of up to 1.2 billion tons worldwide. Five types of Chls are observed in nature, that can be distinguished and identified using spectroscopy and mass spectrometry. Chl is also used in the food industry owing to its bioactivities, including obesity prevention, inflammation reduction, viral infection inhibition, anticancer effects, anti-oxidation, and immunostimulatory properties. It has great potential of being applied as a colorant and dietary supplement in the food industry. However, Chl is unstable under various enzymatic, acidic, heat, and light conditions, which limit its application. Although some strategies, such as aggregation with other food components, microencapsulation, and metal cation replacement, have been proposed to overcome these limitations, they are still not enough to facilitate its widespread application. Therefore, stabilization strategies and bioactivities of Chl need to be expected to expand its application in various fields, thereby aiding in the sustainable development of mankind.
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Affiliation(s)
- Zhaotian Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
- Sanya Institute of China Agricultural University, Sanya, PR China
| | - Fangwei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
- College of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Suxia Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Xiao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Ajibola Nihmot Ibrahim
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Hongli Zheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Jinghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Xingyu Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
- Sanya Institute of China Agricultural University, Sanya, PR China
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Zhu J, Lian J, Deng H, Luo J, Chen T, Sun J, Zhang Y, Yang Y, Liu P, Xi Q. Effects of Spinach Extract and Licorice Extract on Growth Performance, Antioxidant Capacity, and Gut Microbiota in Weaned Piglets. Animals (Basel) 2024; 14:321. [PMID: 38275780 PMCID: PMC10812756 DOI: 10.3390/ani14020321] [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: 12/21/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
Anemia and weaning stress are important factors affecting piglet growth performance. Spinach extract and licorice extract have been used to improve anemia and antioxidant capacity, respectively. However, whether they have synergistic effects has not been reported. To evaluate the effects of mixed spinach extract and licorice extract on growth performance, serum biochemistry, antioxidant capacity, and gut microbiota in weaned piglets, a total of 160 weaned piglets were randomly allotted to four treatments with four replications of 10 piglets each. The four treatments were as follows: control (CON) group (basal diet), spinach extract (SE) group (basal diet + 1.5 kg/t spinach extract), licorice extract (LE) group (basal diet + 400 g/t licorice extract), and spinach extract and licorice extract (MIX) group (basal diet + 1.5 kg/t spinach extract + 400 g/t licorice extract). The results showed that, compared with the CON group, diets supplemented with spinach extract and licorice extract significantly increased the average daily gain (p < 0.05), while considerably reducing the feed-to-gain ratio (p < 0.05). Moreover, the MIX group exhibited a significant up-regulation of serum total protein, globulin, albumin, glucose, and triglyceride levels in comparison to the CON group (p < 0.05). Meanwhile, both the anemia and antioxidant capacity of piglets were effectively improved. Notably, the MIX group achieved even better results than the individual supplementation in terms of enhancing growth performance, which could potentially be attributed to the increased abundance of the Rikenellaceae_RC9_gut_group. These results demonstrated that the supplementation of diets with spinach extract and licorice extract improves the absorption of nutrients from the diet and antioxidant capacity in weaned piglets.
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Affiliation(s)
- Jiahao Zhu
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, State Key Laboratory of Livestock and Poultry Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, China; (J.Z.); (J.L.); (H.D.); (J.L.); (T.C.); (J.S.); (Y.Z.)
| | - Jincong Lian
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, State Key Laboratory of Livestock and Poultry Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, China; (J.Z.); (J.L.); (H.D.); (J.L.); (T.C.); (J.S.); (Y.Z.)
| | - Haibin Deng
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, State Key Laboratory of Livestock and Poultry Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, China; (J.Z.); (J.L.); (H.D.); (J.L.); (T.C.); (J.S.); (Y.Z.)
| | - Junyi Luo
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, State Key Laboratory of Livestock and Poultry Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, China; (J.Z.); (J.L.); (H.D.); (J.L.); (T.C.); (J.S.); (Y.Z.)
| | - Ting Chen
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, State Key Laboratory of Livestock and Poultry Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, China; (J.Z.); (J.L.); (H.D.); (J.L.); (T.C.); (J.S.); (Y.Z.)
| | - Jiajie Sun
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, State Key Laboratory of Livestock and Poultry Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, China; (J.Z.); (J.L.); (H.D.); (J.L.); (T.C.); (J.S.); (Y.Z.)
| | - Yongliang Zhang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, State Key Laboratory of Livestock and Poultry Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, China; (J.Z.); (J.L.); (H.D.); (J.L.); (T.C.); (J.S.); (Y.Z.)
| | - Yongan Yang
- Elionnature Biotechnology Co., Ltd., No.16 Hengtong Road, Nanjing 210038, China;
| | - Pingxiang Liu
- Guangdong Drive Bio-Tech Group Co., Ltd., No.9, Dengtang Industrial Zone, Guangzhou Road, Guangzhou 510642, China
| | - Qianyun Xi
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, State Key Laboratory of Livestock and Poultry Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, No. 483 Wushan Road, Guangzhou 510642, China; (J.Z.); (J.L.); (H.D.); (J.L.); (T.C.); (J.S.); (Y.Z.)
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3
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Olędzki R, Harasym J. Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper ( Capsicum annuum L.). Molecules 2023; 29:77. [PMID: 38202659 PMCID: PMC10779832 DOI: 10.3390/molecules29010077] [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: 11/28/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwaving, and steam cooking) of bell peppers at three maturity stages (green, yellow, and red), analyses of antioxidant activity, reducing sugar content, polyphenolic compound content, textural properties, and color coordinates in the L*a*b* system were carried out. Some of the processes used, such as contact grilling (15.43 mg GAE/g d.b.) and roasting combined with microwaving (15.24 mg GAE/g d.b.), proved to be beneficial as the total polyphenol content of green peppers (2.75 mg GAE/g d.b.) increased. The roasting (3.49 mg TE/g d.b.) and steaming (6.45 mg TE/g d.b.) methods decreased the antioxidant activity of yellow bell peppers (14.29 mg TE/g d.b.). Meanwhile, the roasting (0.88 mg Glc/g d.b.), contact-grilling (2.19 mg Glc/g d.b.), simultaneous microwaving and roasting (0.66 mg Glc/g d.b.), and steaming (1.30 mg Glc/g d.b.) methods significantly reduced the content of reducing sugars and reducing substances in red bell peppers (4.41 mg Glc/g d.b.). The studies proved that in order to preserve the antioxidant and bioactive properties of bell peppers, it is necessary to consider the use of appropriately selected heat treatments, depending on the different stages of maturity. The proper selection of adequate thermal treatment can not only increase digestibility, but also improve the bioavailability of bioactive substances from this raw material.
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Affiliation(s)
- Remigiusz Olędzki
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
- Adaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
- Adaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
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Wang X, Yang Z, Shen S, Ji X, Chen F, Liao X, Zhang H, Zhang Y. Inhibitory effects of chlorophylls and its derivative on starch digestion in vitro. Food Chem 2023; 413:135377. [PMID: 36773358 DOI: 10.1016/j.foodchem.2022.135377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 12/28/2022] [Accepted: 12/30/2022] [Indexed: 01/03/2023]
Abstract
Chlorophylls (Chls) have been shown to help regulate blood glucose levels. In this study, the effects of Chls and its derivative, pheophytin a (Phe a), on starch digestion in vitro were investigated. Chls significantly decreased starch hydrolysis while increasing resistant starch content (p < 0.05). SEM revealed that Chls either existed in free form or was absorbed and embedded on the surface of starch granules. Spectroscopic analysis and molecular docking demonstrated that Chls had a dual effect: (1) the phytol chain of Chls formed a double helix structure with starch, which may hinder the starch-enzyme contacts; and (2) the porphyrin ring of Chls interacted with amino acid residues of α-amylase and α-glucosidase to change the characteristics of enzymes, thereby inhibiting their activities. The investigation may serve as motivation for developing healthful starchy foods rich in Chls and enhancing the selection of foods for diabetics and hyperglycemias.
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Affiliation(s)
- Xiao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Zhaotian Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Suxia Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Xingyu Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Haifeng Zhang
- BGI Precision Nutrition (Shenzhen) Technology Co., Ltd, Shenzhen 518083, China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China.
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5
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Li F, Yang Z, Shen S, Wang Z, Zhang Y. Ternary synergistic aggregation of chlorophyll/Soy protein isolate improves chlorophyll stability. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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6
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Niu Z, Zou M, Bei T, Zhang N, Li D, Wang M, Li C, Tian H. Effect of fructooligosaccharides on the colonization of Lactobacillus rhamnosus AS 1.2466T in the gut of mice. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Utilization of different carrier agents for chlorophyll encapsulation: Characterization and kinetic stability study. Food Res Int 2022; 160:111650. [DOI: 10.1016/j.foodres.2022.111650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 06/09/2022] [Accepted: 07/06/2022] [Indexed: 11/24/2022]
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Ghosh S, Sarkar T, Chakraborty R, Shariati MA, Simal-Gandara J. Nature's palette: An emerging frontier for coloring dairy products. Crit Rev Food Sci Nutr 2022; 64:1508-1552. [PMID: 36066466 DOI: 10.1080/10408398.2022.2117785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
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Affiliation(s)
- Susmita Ghosh
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Tanmay Sarkar
- Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mohammad Ali Shariati
- Research Department, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
- Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, E32004, Spain
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Song X, Zhang X, Ma C, Hu X, Chen F. Rediscovering the nutrition of whole foods: The emerging role of gut microbiota. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100908] [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]
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10
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Cao J, Li Y, Li F, Liao X, Hu X, Zhang Y. Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Chlorophyll Inhibits the Digestion of Soybean Oil in Simulated Human Gastrointestinal System. Nutrients 2022; 14:nu14091749. [PMID: 35565719 PMCID: PMC9101154 DOI: 10.3390/nu14091749] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 11/17/2022] Open
Abstract
Nowadays, much available processed and highly palatable food such as cream products and fried and convenient food, which usually showed a high energy density, had caused an increase in the intake of dietary lipids, further leading to significant growth in the prevalence of obesity. Chlorophyll, widespread in fruits and vegetables, was proven to have beneficial effects on alleviating obesity. This study investigated the effects of chlorophyll on the digestive characteristics of lipids under in vitro simulated adult and infant gastrointestinal systems. Chlorophyll decreased the release rate of free fatty acid (FFA) during in vitro adult and infant intestinal digestion by 69.2% and 60.0%, respectively. Meanwhile, after gastrointestinal digestion, chlorophyll changed the FFA composition of soybean oil emulsion and increased the particle size of oil droplets. Interestingly, with the addition of chlorophyll, the activity of pancreatic lipase was inhibited during digestion, which may be related to pheophytin (a derivative of chlorophyll after gastric digestion). Therefore, the results obtained from isothermal titration calorimetry and molecular docking further elucidated that pheophytin could bind to pancreatic lipase with a strong affinity of (4.38 ± 0.76) × 107 M-1 (Ka), while the binding site was amino acid residue Trp253. The investigation not only explained why chlorophyll inhibited digestive enzyme activity to reduce lipids digestion but also provided exciting opportunities for developing novel chlorophyll-based healthy products for dietary application in preventing obesity.
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Holkem AT, Silva MPD, Favaro-Trindade CS. Probiotics and plant extracts: a promising synergy and delivery systems. Crit Rev Food Sci Nutr 2022; 63:9561-9579. [PMID: 35445611 DOI: 10.1080/10408398.2022.2066623] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
There is a current interest in healthy diets and supplements, indicating the relevance of novel delivery systems for plant extracts rich in bioactive compounds and probiotics. This simultaneous delivery system can be prospective for health. In this sense, investigating foods rich in bioactive compounds or supplemented by them for incorporating probiotics and some approaches to improve probiotic survivability, such as the choice of resistant probiotic strains or microencapsulation, is valuable. This review addresses a brief discussion about the role of phenolic compounds, chlorophyll and carotenoids from plants and probiotics in gut health, indicating the benefits of this association. Also, an overview of delivery systems used in recent studies is shown, considering their advantages for incorporation in food matrices. Delivery systems containing compounds recovered from plants can reduce probiotic oxidative stress, improving survivability. However, investigating the beneficial concentration of some bioactive compounds from plant extracts is relevant due to their antimicrobial potential. In addition, further clinical trials and toxicological studies of plant extracts are pertinent to ensure safety. Thus, the recovery of extracts from plants emerges as an alternative to providing multiple compounds with antioxidant potential, increasing the preservation of probiotics and allowing the fortification or enrichment of food matrices.
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Affiliation(s)
- Augusto Tasch Holkem
- Department of Biomedical Sciences, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada
| | - Marluci Palazzolli da Silva
- Department of Food Engineering, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, Brazil
| | - Carmen Silvia Favaro-Trindade
- Department of Food Engineering, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, Brazil
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Hayes M, Mohamedshah Z, Chadwick-Corbin S, Hoskin R, Iorizzo M, Lila MA, Neilson AP, Ferruzzi MG. Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models. Food Funct 2022; 13:3825-3839. [PMID: 35319058 DOI: 10.1039/d2fo00051b] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Insights into food matrix factors impacting bioavailability of bioactive carotenoids and chlorophylls from fruits and vegetable ingredients are essential to understanding their ability to promote health. The stability and bioaccessibility of carotenoids and chlorophylls were assessed from dehydrated, spray-dried, freeze-dried and fresh spinach ingredient forms using in vitro models simulating upper gastrointestinal (GI) digestion and lower GI anaerobic fecal fermentation. Intestinal transport of bioaccessible bioactives from both upper and lower GI compartments was assessed using the Caco-2 human intestinal cell model. Differences in carotenoid and chlorophyll contents were observed between ingredient forms and these influenced bioaccessibility. Lower carotenoid and chlorophyll contents in spray dried spinach resulted in the lowest total bioaccessible content among all spinach treatments (5.8 ± 0.2 μmoles per g DW carotenoid and chlorophyll). The total bioaccessible content was statistically similar between freeze-dried (12.5 ± 0.6 μmoles per g DW), dehydrated (12.5 ± 3.2 μmoles per g DW), and fresh spinach (14.2 ± 1.2 μmoles per g DW). Post anaerobic fermentation, cellular accumulation of carotenoids was higher (17.57-19.52 vs. 5.11-8.56%), while that of chlorophylls was lower (3.05-5.27 vs. 5.25-6.44%), compared to those observed following upper GI digestion. Collectively, these data suggest that spinach forms created by various drying technologies deliver similar levels of bioaccessible spinach bioactives and that the lower GI tract may serve as a site for significant absorption fostered by interactions with gut microbial communities that liberate additional bioactives from the spinach matrix.
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Affiliation(s)
- Micaela Hayes
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Zulfiqar Mohamedshah
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Sydney Chadwick-Corbin
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Roberta Hoskin
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Massimo Iorizzo
- Department of Horticultural Science, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA
| | - Mary Ann Lila
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Andrew P Neilson
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Mario G Ferruzzi
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
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High-pressure fluid technologies: Recent approaches to the production of natural pigments for food and pharmaceutical applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Viera I, Herrera M, Roca M. In Vitro Bioaccessibility Protocol for Chlorophylls. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8777-8786. [PMID: 34328725 PMCID: PMC8389804 DOI: 10.1021/acs.jafc.1c02815] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 07/09/2021] [Accepted: 07/16/2021] [Indexed: 05/24/2023]
Abstract
The daily ingestion of chlorophylls has been estimated at 50 g, but the knowledge about their bioaccessibility is limited. Different in vitro models have been utilized to estimate their potential bioavailability, but among other factors, the diversity of structures, chemical properties, and lability of chlorophylls hamper the investigations. By the first time, three extreme food matrices, one rich in fiber (vegetable puree), one rich in fat (virgin olive oil), and one liquid (fruit juice), have been assayed for chlorophyll bioaccessibility, controlling crucial variables. Chlorophyll polarity and food matrix were the determining factors, but surprisingly, chlorophyll bioaccessibility was affected during the application of the in vitro standardized protocol. Therefore, the present research has identified the reactions that can be biased during the estimation of chlorophyll bioaccessibility, defining a specific protocol in the function of chlorophyll structures.
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Affiliation(s)
- Isabel Viera
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - Marta Herrera
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - María Roca
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
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