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Liu H, Guo X, Jiang K, Shi B, Liu L, Hou R, Chen G, Farag MA, Yan N, Liu L. Dietary polyphenols regulate appetite mechanism via gut-brain axis and gut homeostasis. Food Chem 2024; 446:138739. [PMID: 38412807 DOI: 10.1016/j.foodchem.2024.138739] [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: 09/08/2023] [Revised: 02/04/2024] [Accepted: 02/10/2024] [Indexed: 02/29/2024]
Abstract
Nowadays, due to the rise of fast-food consumption, the metabolic diseases are increasing as a result of high-sugar and high-fat diets. Therefore, there is an urgent need for natural, healthy and side-effect-free diets in daily life. Whole grain supplementation can enhance satiety and regulate energy metabolism, effects that have been attributed to polyphenol content. Dietary polyphenols interact with gut microbiota to produce intermediate metabolites that can regulate appetite while also enhancing prebiotic effects. This review considers how interactions between gut metabolites and dietary polyphenols might regulate appetite by acting on the gut-brain axis. In addition, further advances in the study of dietary polyphenols and gut microbial metabolites on energy metabolism and gut homeostasis are summarized. This review contributes to a better understanding of how dietary polyphenols regulate appetite via the gut-brain axis, thereby providing nutritional references for citizens' dietary preferences.
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Affiliation(s)
- Hongyan Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Xue Guo
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Kexin Jiang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Boshan Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, NE, USA
| | - Ruyan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Guijie Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo 11562, Egypt
| | - Ning Yan
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, No. 11 Forth Longitudinal Keyuan Rd, Laoshan District, Qingdao 266101, China
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
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Salvati D, Paschoalinotto BH, Mandim F, Ferreira ICFR, Steinmacher NC, Pereira C, Dias MI. Exploring the Impacts of Sorghum ( Sorghum bicolor L. Moench) Germination on the Flour's Nutritional, Chemical, Bioactive, and Technological Properties. Foods 2024; 13:491. [PMID: 38338626 PMCID: PMC10855074 DOI: 10.3390/foods13030491] [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: 01/08/2024] [Revised: 01/24/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Germination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional and phytochemical characterization profiles, including free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds, were explored through chromatographic methods. The antioxidant, anti-inflammatory, and cytotoxic activities of the respective hydroethanolic extracts were also evaluated. The results showed that the germination process caused significant changes in the flour composition and properties, causing reduced gelatinization temperature and retarded starch retrogradation; an increased content of free sugars and total organic acids; and a decreased content of tocopherols and phenolic compounds. In terms of bioactivity, the sprouted sorghum flour extract showed better lipid-peroxidation-inhibition capacity and none of the extracts revealed hepatotoxicity or nephrotoxicity, which are important results for the validation of the use of the flours for food purposes. Germination is an efficient and alternative method for grain modification that gives improved technological properties without chemical modification or genetic engineering.
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Affiliation(s)
- Diogo Salvati
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Departamento Acadêmico de Alimentos (DAALM), Campus Medianeira, Universidade Tecnológica Federal do Paraná, Medianeira 85884-000, Brazil;
| | - Beatriz Helena Paschoalinotto
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Filipa Mandim
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Nádia Cristiane Steinmacher
- Departamento Acadêmico de Alimentos (DAALM), Campus Medianeira, Universidade Tecnológica Federal do Paraná, Medianeira 85884-000, Brazil;
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Zhang T, Liu L, Chen Q, Wang Y, Gao X, Ma X, Yan P. Comparative Assessment of In Vitro Xanthine Oxidase and α-Glucosidase Inhibitory Activities of Cultured Cambial Meristematic Cells, Adventitious Roots, and Field-Cultivated Ginseng. Nutrients 2024; 16:443. [PMID: 38337727 PMCID: PMC10857066 DOI: 10.3390/nu16030443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
Panax ginseng, a traditional Chinese medicine with a history spanning thousands of years, faces overexploitation and challenges related to extended growth periods. Tissue-cultured adventitious roots and stem cells are alternatives to wild and field-cultivated ginseng. In this study, we assessed the in vitro xanthine oxidase and α-glucosidase inhibitory activities of saponin extracts among cultured cambial meristematic cells (CMC), adventitious ginseng roots (AGR), and field-cultivated ginseng roots (CGR). The xanthine oxidase (XO) and α-glucosidase inhibitory activities were determined by uric acid estimation and the p-NPG method, respectively. Spectrophotometry and the Folin-Ciocalteu, aluminum nitrate, and Bradford methods were employed to ascertain the total saponins and phenolic, flavonoid, and protein contents. The calculated IC50 values for total saponin extracts against XO and α-glucosidase were 0.665, 0.844, and >1.6 mg/mL and 0.332, 0.745, and 0.042 mg/mL for AGR, CMC, CGR, respectively. Comparing the total saponin, crude protein, and total phenolic contents revealed that AGR > CMC > CGR. To the best of our knowledge, this study presents the first report on the in vitro comparison of xanthine oxidase and α-glucosidase inhibitory activities among AGR, CMC, and CGR. The findings offer valuable insights into the development of hypoglycemic and antihyperuricemic medicinal, nutraceutical, and functional products utilizing AGR and CMC.
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Affiliation(s)
- Tianhe Zhang
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
| | - Lijun Liu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
| | - Qiqi Chen
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
| | - Yifei Wang
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
| | - Xiujun Gao
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
| | - Xingyi Ma
- School of Science, Harbin Institute of Technology, Shenzhen 518055, China
- Biosen International, Jinan 250117, China
- Briteley Institute of Life Sciences, Yantai 264003, China
- Shandong Key Laboratory of Biochemical Analysis, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Peisheng Yan
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
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Congcong W, Vinothkanna A, Yongkun M, Jie H, Rai AK, Jindong X, Dahai L. Production of mulberry wine using selenium-enriched Saccharomyces cerevisiae: implications from sensory analysis, phytochemical and antioxidant activities. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:366-384. [PMID: 38196717 PMCID: PMC10772015 DOI: 10.1007/s13197-023-05847-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2023] [Accepted: 09/11/2023] [Indexed: 01/11/2024]
Abstract
The present study aims to evaluate the quality of chemical, sensory properties and antioxidant potential of mulberry wine using selenium-enriched yeasts employing eight different methods (MW1-MW8). The selenium-enriched yeast significantly (p < 0.05) increased phytochemical profiles, flavor, quality and antioxidant capacity. The most effective method for raising the selenium level of mulberry wine was using L-seMC (MW5). Mulberry wine color was attributed to the anthocyanins and phytochemical composition with selenium content. DPPH and ABTS radical scavenging activity varied with change in treatment methods suggesting their impact on antioxidant activity. Total selenium content on L-SeMC supplementation proved a significant correlation between selenium content with total anthocyanin content, total polyphenol content and flavonoid content. Sensory analysis by electronic nose exhibited MW2 with high response value in the W2S sensor showing high alcohol concentration. GC-MS analysis showed the presence of 57 volatile aromatic compounds comprehended by esters and alcohol (isoamyl alcohol, 2-methylbutanol, 2,3-butanediol, and phenethyl alcohol). Principal component analysis affirms the response values for four categorical score values with reliability and consistency for all the parameters, significantly. Thus, the workflow demonstrates a simpler, cost-effective traditional methodology for rationalized outcomes. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05847-4.
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Affiliation(s)
- Wang Congcong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Annadurai Vinothkanna
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Ma Yongkun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Hu Jie
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, 737102 Sikkim India
| | - Xue Jindong
- Danyang Yihe Food Co., Ltd., Zhenjiang, 212000 People’s Republic of China
| | - Li Dahai
- Danyang Yihe Food Co., Ltd., Zhenjiang, 212000 People’s Republic of China
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5
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Jeong E, Yun D, Baek Y, Kim HJ, Lee HG. Antihypertensive effects of the combined extract of Sorghum bicolor, Vigna angularis, and Eleusine coracana in spontaneously hypertensive rats. Sci Rep 2024; 14:803. [PMID: 38191652 PMCID: PMC10774359 DOI: 10.1038/s41598-024-51364-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Accepted: 01/04/2024] [Indexed: 01/10/2024] Open
Abstract
This study investigated the antihypertensive effects of the combined extract of sorghum, adzuki bean, and finger millet (SAFE) on spontaneously hypertensive rats. The rats were divided into four groups (n = 8): WKY, SHR, SAFE (500 mg/kg SAFE), and CAP (50 mg/kg captopril). SAFE significantly decreased the lean-to-fat mass ratio with no notable changes in body weight, food intake, or food efficiency ratio, and it effectively lowered both systolic and diastolic blood pressures, comparable to CAP. Moreover, it significantly reduced the cardiac mass index and alleviated cardiac fibrosis. SAFE did not induce hepatotoxicity, as indicated by the maintenance of aspartate aminotransferase and alanine aminotransferase levels in the normal range, confirming its safety. Taken together, these findings suggested that SAFE can be used as a dietary supplement for blood pressure regulation and cardiovascular disease prevention.
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Affiliation(s)
- Eunwoo Jeong
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea
| | - Damin Yun
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea
| | - Youjin Baek
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea
| | - Hyun-Joo Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Wanju-Gun, 55365, Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea.
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Kamandloo F, Salami M, Ghamari F, Ghaffari SB, EmamDjomeh Z, Ghasemi A, Kennedy JF. Development and evaluation of anti-reflux functional-oral suspension raft composed of sodium alginate-mung bean protein complex. Int J Biol Macromol 2024; 256:128490. [PMID: 38035967 DOI: 10.1016/j.ijbiomac.2023.128490] [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: 03/09/2023] [Revised: 11/17/2023] [Accepted: 11/27/2023] [Indexed: 12/02/2023]
Abstract
This study aimed to develop a sodium alginate (Na alginate) and mung bean protein (MBP) raft complex to improve gastric reflux symptoms. Na alginate and MBP complexes with different ratios (1:1, 2:1, and 3:1, respectively) were used for raft formulations through a wet Maillard reaction. Structural properties of raft strength, reflux resistance, intrinsic fluorescence emission spectroscopy, and Fourier transform infrared spectroscopy (FTIR) were investigated for rafts. The suspension 1:1 Na alginate/MBP with 0 h Maillard reaction time exhibited the lowest sedimentation volume among the suspensions. In contrast, 3:1 Na alginate/MBP with 6 h Maillard reaction time showed the highest sedimentation volume. Based on the results, the 3:1 Na alginate/MBP rafts had the best results, and the results were within acceptable limits. Functional properties, including antioxidant properties, the Helicobacter pylori inhibition assay, the pancreatic lipase inhibition assay, and angiotensin-converting enzyme (ACE) inhibition, were investigated for rafts. The Na alginate/MBP raft has similar characteristics to Gaviscon syrup and can be used for obesity, Helicobacter pylori infection, high blood pressure, and gastric reflux.
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Affiliation(s)
- Farzaneh Kamandloo
- Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran; Functional Food Research Core (FRC), University of Tehran, Iran.
| | - Fatemeh Ghamari
- Department of Science Payame Noor University, P.O. box 19395-4697, Tehran, Iran
| | - Seyed-Behnam Ghaffari
- School of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Zahra EmamDjomeh
- Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran; Functional Food Research Core (FRC), University of Tehran, Iran
| | - Atiyeh Ghasemi
- Institute of Biochemistry and Biophysics, University of Tehran, Iran
| | - John F Kennedy
- Chembiotech Laboratories Ltd, Tenbury Wells, United Kingdom
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Desta KT, Choi YM, Shin MJ, Yoon H, Wang X, Lee Y, Yi J, Jeon YA, Lee S. Comprehensive evaluation of nutritional components, bioactive metabolites, and antioxidant activities in diverse sorghum (Sorghum bicolor (L.) Moench) landraces. Food Res Int 2023; 173:113390. [PMID: 37803729 DOI: 10.1016/j.foodres.2023.113390] [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: 07/05/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Sorghum, one of the prospective crops for addressing future food and nutrition security, has received attention in recent years due to its health-promoting compounds. It is known that several environmental and genetic factors affect the metabolite contents of dietary crops. This study investigated the diversity of different nutrients, functional metabolites, and antioxidant activity using three different assays in 53 sorghum landraces from Korea, China, Japan, Ethiopia, and South Africa. The effects of origin and seed color variations were also investigated. Total phenolic (TPC), total tannin (TTC), total fat, total protein, total dietary fiber, and total crude fiber contents all varied significantly among the sorghum landraces (p < 0.05). Using a gas chromatography-flame ionization detector, palmitic, stearic, oleic, linoleic, and linolenic acids were detected in all the sorghum landraces, and their content significantly varied (p < 0.05). Furthermore, four 3-deoxyanthocyanidins (luteolinidin, apigeninidin, 5-methoxyluteolinidin, and 7-methoxyapigeninidin) and two flavonoids (luteolin and apigenin) were detected in most of the landraces using liquid chromatography-tandem mass spectrometry, and their concentrations also significantly varied. Statistical analyses supported by multivariate tools demonstrated that seed color variation had a significant effect on TPC, TTC, DPPH• and ABTS•+ scavenging activities, and ferric-reducing antioxidant power, with yellow landraces having the highest and white landraces having the lowest values. Seed color variation also had a significant effect on dietary fiber, linoleic acid, linolenic acid, and luteolin contents. In contrast, all nutritional components and fatty acids except total protein and oleic acid were significantly affected by origin, while most 3-deoxyanthocyanidins and flavonoids were unaffected by both origin and seed color differences. This is the first study to report the effect of origin on sorghum seed metabolites and antioxidant activities, laying the groundwork for future studies. Moreover, this study identified superior landraces that could be good sources of health-promoting metabolites.
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Affiliation(s)
- Kebede Taye Desta
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Yu-Mi Choi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Myoung-Jae Shin
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Hyemyeong Yoon
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Xiaohan Wang
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Yoonjung Lee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Jungyoon Yi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Young-Ah Jeon
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Sukyeung Lee
- International Technology Cooperation Center, Technology Cooperation Bureau, Rural Development Administration, Jeonju 54875, Republic of Korea.
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Bankole AO, Irondi EA, Awoyale W, Ajani EO. Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits. Front Nutr 2023; 10:1257439. [PMID: 38024362 PMCID: PMC10646222 DOI: 10.3389/fnut.2023.1257439] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Accepted: 10/06/2023] [Indexed: 12/01/2023] Open
Abstract
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.
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Affiliation(s)
| | | | - Wasiu Awoyale
- Department of Food Science and Technology, Kwara State University, Ilorin, Nigeria
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Ruan JC, Peng RY, Chen YT, Xu HX, Zhang QFF. In vitro and in vivo Inhibitory Activity of C-glycoside Flavonoid Extracts from Mung Bean Coat on Pancreatic Lipase and α-glucosidase. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:439-444. [PMID: 37351712 DOI: 10.1007/s11130-023-01075-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 06/07/2023] [Indexed: 06/24/2023]
Abstract
Mung bean is a kind of legume commonly eaten by human. In the present study, a HPLC method for analyzing of two C-glycoside flavonoids, isovitexin and vitexin, in Mung bean was developed. Results showed that the flavonoids are mainly existed in Mung bean coat (MBC), while kernel contains very trace. The extraction of C-glycoside flavonoids from MBC was optimized. MBC extracts with isovitexin and vitexin contents of 29.0 ± 0.28% and 35.8 ± 0.19% were obtained with yield of 1.6 ± 0.21%. MBC extracts exhibited inhibitory activities on pancreatic lipase and α-glucosidase with IC50 values of 0.147 mg/ml and 0.226 mg/ml, respectively. The inhibitory kinetics revealed that MBC extracts showed mixed-type inhibition on these enzymes. Fluorescence quenching titration confirmed the binding of MBC extracts with the enzyme proteins. In vivo study revealed that pre-administration with MBC extracts significantly reduced the triglyceride absorption. Furthermore, it also improved postprandial hyperglycemia in rats through the inhibition of α-glucosidase.
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Affiliation(s)
- Jin-Cang Ruan
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Rui-Yan Peng
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Yi-Ting Chen
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Hai-Xia Xu
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Qing-Feng F Zhang
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China.
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Li J, Gong Y, Li J, Fan L. Hydrothermal treatment improves xanthine oxidase inhibitory activity and affects the polyphenol profile of Flos Sophorae Immaturus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1205-1215. [PMID: 36086816 DOI: 10.1002/jsfa.12215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Flos Sophorae Immaturus (FSI) is rich in polyphenols and a potential uric acid-lowering food. However, the processing of FSI is greatly restricted due to the heat sensitivity and low solubility of polyphenols. In this study, hydrothermal treatment - an effective strategy - was applied to FSI processing. The variation of xanthine oxidase (XO) inhibitory effect and polyphenol composition of FSI during hydrothermal treatment were recorded. RESULTS The XO inhibition rate of FSI increased from 32.42% to 89.00% after hydrothermal treatment at 220 °C for 30 min, as well as total polyphenols (from 0.66 to 1.11 mg mL-1 ) and flavonoids (from 1.21 to 1.58 mg mL-1 ). However, high thermal temperature (>160 °C) and extended thermal time (>90 min) caused the degradation of polyphenols. Rutin, kaempferol-3-O-rutinoside and narcissoside rapidly degraded and converted to quercetin, kaempferol and isorhamnetin when the temperature exceeded 160 °C. The maximum yields of quercetin, kaempferol and isorhamnetin were at 220 °C for 30 min, 90 min and 90 min, respectively. Meanwhile, the conversion kinetics conformed to the first-order model. Interestingly, these newly formed polyphenols possessed better XO inhibitory effects than their derivatives with 3-O-rutinoside. CONCLUSION Polyphenol conversion during hydrothermal treatment was the main reason for enhancing XO inhibitory activity. Therefore, hydrothermal treatment is an appropriate method for improving the XO inhibitory effect of FSI. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jun Li
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Yuhong Gong
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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11
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Li C, Yang C, Zhang J, Zhang L. Formation of Amadori compounds in LIGAO (concentrated pear juice) processing and the effects of Fru-Asp on cough relief and lung moisturization in mice. Food Funct 2022; 13:12787-12798. [PMID: 36421027 DOI: 10.1039/d2fo02903k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
LIGAO (concentrated pear juice) has been used for more than 1000 years to treat respiratory complaints such as cough and expectoration in China, but the study of the mechanism of its antitussive effects and ability to moisten the lungs is limited. This study found that the content of Amadori compounds (ACs) and other nutrients changed during LIGAO processing. Furthermore, N-(1-deoxy-D-fructos-1-yl)-aspartic acid (Fru-Asp), the most abundant and characteristic AC in LIGAO, was prepared and studied. The antitussive test revealed that Fru-Asp could significantly reduce the frequency of cough and prolong the cough latent period in mice. A high dose of Fru-Asp (250 mg kg-1) in mice provided better therapeutic activities than that of dextromethorphan hydrobromide tablets (30 mg kg-1). In the Fru-Asp pretreated group, Fru-Asp significantly alleviated inflammation in LPS-induced acute lung injury mice. Fru-Asp can significantly decrease the levels of TNF-α and IL-β in mice by 11%. Additionally, Fru-Asp exhibited angiotensin-converting enzyme (ACE) inhibitor activity (IC50 = 0.242 mM). The contribution and health benefits of Fru-Asp on cough relief were first reported in this study, which also substantiated it as a functional component of LIGAO. The results provided the basis for future research on the health effects of ACs and a method to improve the added value of LIGAO and other pear products.
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Affiliation(s)
- Chenyan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Jian Zhang
- College of Food, Shihezi University, Beisi Road, Shihezi, Xinjiang 832003, P. R. China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China. .,College of Food, Shihezi University, Beisi Road, Shihezi, Xinjiang 832003, P. R. China
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12
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García-Castro A, Román-Gutiérrez AD, Castañeda-Ovando A, Cariño-Cortés R, Acevedo-Sandoval OA, López-Perea P, Guzmán-Ortiz FA. Cereals as a Source of Bioactive Compounds with Anti-Hypertensive Activity and Their Intake in Times of COVID-19. Foods 2022; 11:3231. [PMCID: PMC9601750 DOI: 10.3390/foods11203231] [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: 11/16/2022] Open
Abstract
Cereals have phytochemical compounds that can diminish the incidence of chronic diseases such as hypertension. The angiotensin-converting enzyme 2 (ACE2) participates in the modulation of blood pressure and is the principal receptor of the virus SARS-CoV-2. The inhibitors of the angiotensin-converting enzyme (ACE) and the block receptors of angiotensin II regulate the expression of ACE2; thus, they could be useful in the treatment of patients infected with SARS-CoV-2. The inferior peptides from 1 to 3 kDa and the hydrophobic amino acids are the best candidates to inhibit ACE, and these compounds are present in rice, corn, wheat, oats, sorghum, and barley. In addition, the vitamins C and E, phenolic acids, and flavonoids present in cereals show a reduction in the oxidative stress involved in the pathogenesis of hypertension. The influence of ACE on hypertension and COVID-19 has turned into a primary point of control and treatment from the nutritional perspective. The objective of this work was to describe the inhibitory effect of the angiotensin-converting enzyme that the bioactive compounds present in cereals possess in order to lower blood pressure and how their consumption could be associated with reducing the virulence of COVID-19.
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Affiliation(s)
- Abigail García-Castro
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Alma Delia Román-Gutiérrez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
- Correspondence: (A.D.R.-G.); (F.A.G.-O.)
| | - Araceli Castañeda-Ovando
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Raquel Cariño-Cortés
- Área Académica de Medicina, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Elíseo Ramírez Ulloa, 400, Doctores, Pachuca de Soto 42090, Mexico
| | - Otilio Arturo Acevedo-Sandoval
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Patricia López-Perea
- Área de Ingeniería Agroindustrial, Universidad Politécnica Francisco I. Madero, Francisco I. Madero, Hidalgo 42660, Mexico
| | - Fabiola Araceli Guzmán-Ortiz
- CONACYT, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
- Correspondence: (A.D.R.-G.); (F.A.G.-O.)
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Abeysekera WKSM, Jayathilaka SI, Abeysekera WPKM, Senevirathne IGNH, Jayanath NY, Premakumara GAS, Wijewardana DCMSI. In vitro determination of anti-lipidemic, anti-inflammatory, and anti-oxidant properties and proximate composition of range of millet types and sorghum varieties in Sri Lanka. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.884436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Methanolic extracts of whole grains of five millet types and two sorghum varieties were evaluated for anti-lipidemic, anti-inflammatory, and a range of anti-oxidant properties in vitro (n = 3 each). Furthermore, proximate composition (n = 3 each) was also studied. Results showed significant differences (P < 0.05) among the selected samples for studied parameters. Pancreatic lipase and cholesterol esterase inhibitory activities of selected samples (2 mg/ml) ranged from 21.16 ± 1.58 to 66.65 ± 3.30 and 17.43 ± 0.60 to 52.09 ± 1.61%, respectively. Nitric oxide inhibitory activity of selected samples (2 mg/ml) ranged from −1.17 ± 0.32 to 13.56 ± 0.93%. Total polyphenolic content (TPC), total flavonoid content (TFC), and total proanthocyanidin content (TPAC) were in the range of 0.19 ± 0.01–12.50 ± 0.87 mg gallic acid equivalents/g, 0.05 ± 0.00–1.57 ± 0.01 mg quercetin equivalents/g, and 0.35 ± 0.01–12.87 ± 0.25 mg cyaniding equivalents/g of samples, respectively. Ferric reducing anti-oxidant power, oxygen radical absorbance capacity, ferrous ion chelating activity, and ABTS and DPPH anti-oxidant properties ranged from 0.15 ± 0.00 to 4.56 ± 0.03 mg of Trolox equivalents (TEs)/g, 0.19 ± 0.01 to 8.50 ± 0.72 mg of TEs/g, 0.13 ± 0.00 to 0.79 ± 0.03 mg EDTA equivalents/g, 0.22 ± 0.00 to 25.57 ± 0.35 mg of TEs/g, and 0.07 ± 0.00 to 22.97 ± 0.83 mg of TEs/g of samples, respectively. Among the studied samples, pigmented sweet sorghum exhibited the highest activities for all the tested parameters. The observed activities were moderate compared to the reference standards used. The highest values for proximate composition parameters tested varied with the different samples studied. In conclusion, the consumption of especially pigmented millet and sorghum in Sri Lanka may play an important role in the prevention and management of oxidative stress–associated chronic diseases. This is the first study to report pancreatic lipase and cholesterol esterase inhibitory activities of any millet types and sorghum varieties in Sri Lanka and the first report of cholesterol esterase inhibitory activity of millet and sorghum the world over.
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Genetic diversity for agromorphological traits, phytochemical profile, and antioxidant activity in Moroccan sorghum ecotypes. Sci Rep 2022; 12:5895. [PMID: 35393498 PMCID: PMC8990008 DOI: 10.1038/s41598-022-09810-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Accepted: 03/24/2022] [Indexed: 12/02/2022] Open
Abstract
Sorghum, the fifth most important cereal crop, is a well-adapted cereal to arid/semi-arid regions. Sorghum is known for multiple end-uses as food, feed, fuel, forage, and as source of bioactive compounds that could be used for medical applications. Although the great improvement in the process of sorghum breeding, the average yield of this crop is still very low. Therefore, exploring the genetic diversity in sorghum accessions is a critical step for improving this crop. The main objective of the current work was to study the genetic variation existing in a Moroccan sorghum collection. Indeed, 10 sorghum ecotypes were characterized based on agromorphological descriptors. Both quantitative (25) and qualitative (7) traits revealed variability (p < 0.05) among the studied ecotypes. At the seedling stage, most of the ecotypes showed good to high vigor (70%). However, as the sorghum plants grow, the difference between genotypes become more apparent, especially at the generative phase. For instance, three different panicle shapes have been observed, erect (50%), semi-bent (30%), and bent (20%) with different degree of compactness (20% for loose, semi-compact, and compact panicles, and 30% for semi-loose panicles). In another part of this study, the phytochemical composition and antioxidant activities of the sorghum ecotypes have been determined. The results showed variable total phenolic contents, and total flavonoid contents ranging from 125.86 ± 1.36 to 314.91 ± 3.60 mg GAE/g dw and 114.0 ± 13.2 to 138.5 ± 10.8 (mg catechin equivalent/100 g, dw) respectively, with a differential antioxidant activities as well. These results indicate that for any crop breeding program, it is preferable to take into consideration both morphological and biochemical traits for a better selection of high yielding varieties with high added value compounds. Therefore, the implication of these results in the context of sorghum breeding activities could be a resourceful option for farmers.
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Liu Q, Zang EH, Wang CC, Liu YC, Niu H, Gao Y, Li MH. Dianthi herba: a comprehensive review of its botany, traditional use, phytochemistry, and pharmacology. Chin Med 2022; 17:15. [PMID: 35062995 PMCID: PMC8780776 DOI: 10.1186/s13020-022-00570-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Accepted: 01/07/2022] [Indexed: 11/24/2022] Open
Abstract
Dianthi herba (called “Qumai” in Chinese) is the dried aerial part of Dianthus superbus L. and Dianthus chinensis L. The species are mainly distributed in the temperate and warm temperate regions in the northern hemisphere, and some regions in Africa and Oceania, as well as South America. However, the distribution pattern of Dianthi herba has not been reviewed. In this review, we summarize the research progress on the botany, traditional use, phytochemistry, pharmacology, toxicology, and clinical applications of Dianthi herba. Approximately 194 chemical compounds have been identified and isolated from Dianthi herba, the most important being triterpenoid saponins, flavonoids, and volatile oil compounds. These compounds possess antiviral, anticancer, antioxidant, and antimicrobial properties, inter alia. Further studies should be carried out on Dianthi herba to elucidate more of its active principles and their mechanisms of action.
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16
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Irondi EA, Adewuyi AE, Aroyehun TM. Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour. Front Nutr 2022; 8:809330. [PMID: 35096949 PMCID: PMC8792437 DOI: 10.3389/fnut.2021.809330] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 12/14/2021] [Indexed: 11/13/2022] Open
Abstract
This study evaluated the effect of endogenous lipids and proteins on the antioxidants, starch digestibility, and pasting properties of sorghum (Sorghum bicolor) flour (SF). Endogenous lipids and/or proteins were removed from different portions of SF to obtain defatted (DF), deproteinized (DP), and defatted and deproteinized (DF-DP) flours. Bioactive constituents (total phenolics, tannins, flavonoids, saponins, and anthocyanins), antioxidant activities [2,2-Azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) radical cation (ABTS*+) and 2, 2-Diphenyl-2-picrylhydrazyl radical (DPPH*) scavenging activities, reducing power, and Fe2+ chelating capacity], starch, amylose, starch hydrolysis index (HI), estimated glycemic index (eGI), and pasting properties of treated and control (untreated) flours were determined. The control flour (SF) had significantly higher (p < 0.05) levels of all the bioactive constituents and antioxidant activity tested than the DF, DP, and DF-DP flours, while the DF-DP flour had the least levels of bioactive constituents and antioxidant activity. In contrast, the starch, amylose, HI, and eGI were consistently in the order of DF-DP > DF > DP > control flour (p < 0.05). The control flour had the highest (p < 0.05) peak viscosity, and the least peak time and pasting temperature, while the DF flour had the highest final viscosity. Therefore, endogenous lipids and proteins contribute to the antioxidant, starch digestibility, and pasting properties of sorghum flour.
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Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of Striga-Resistant Yellow-Orange Maize Hybrids. Molecules 2021; 26:molecules26226874. [PMID: 34833966 PMCID: PMC8617639 DOI: 10.3390/molecules26226874] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 11/10/2021] [Accepted: 11/11/2021] [Indexed: 11/16/2022] Open
Abstract
Most of the health benefits derived from cereals are attributed to their bioactive compounds. This study evaluated the levels of the bioactive compounds, and the antioxidant and starch-hydrolyzing enzymes inhibitory properties of six pipeline Striga-resistant yellow-orange maize hybrids (coded AS1828-1, 4, 6, 8, 9, 11) in vitro. The maize hybrids were grown at the International Institute of Tropical Agriculture (IITA), Nigeria. The bioactive compounds (total phenolics, tannins, flavonoids, and phytate) levels, antioxidant (DPPH• and ABTS•+ scavenging capacity and reducing power) and starch-hydrolyzing enzymes (α-amylase and α-glucosidase) inhibitory activities of the maize hybrids were determined by spectrophotometry. At the same time, carotenoids were quantified using a reverse-phase HPLC system. The ranges of the bioactive compounds were: 11.25-14.14 mg GAE/g (total phenolics), 3.62-4.67 mg QE/g (total flavonoids), 3.63-6.29 mg/g (tannins), 3.66-4.31% (phytate), 8.92-12.11 µg/g (total xanthophylls), 2.42-2.89 µg/g (total β-carotene), and 3.17-3.77 µg/g (total provitamin A carotenoids). Extracts of the maize hybrids scavenged DPPH• (SC50: 9.07-26.35 mg/mL) and ABTS•+ (2.65-7.68 TEAC mmol/g), reduced Fe3+ to Fe2+ (0.25 ± 0.64-0.43 ± 0.01 mg GAE/g), and inhibited α-amylase and α-glucosidase, with IC50 ranges of 26.28-52.55 mg/mL and 47.72-63.98 mg/mL, respectively. Among the six clones of the maize hybrids, AS1828-9 had the highest (p < 0.05) levels of tannins and phytate and the strongest antioxidant and starch-hydrolyzing enzymes inhibitory activities. Significant correlations were observed between total phenolics and the following: ABTS•+ (p < 0.01, r = 0.757), DPPH• SC50 (p < 0.01, r = -0.867), reducing power (p < 0.05, r = 0.633), α-amylase IC50 (p < 0.01, r = -0.836) and α-glucosidase IC50 (p < 0.05, r = -0.582). Hence, the Striga-resistant yellow-orange maize hybrids (especially AS1828-9) may be beneficial for alleviating oxidative stress and postprandial hyperglycemia.
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Xie B, Yang X, Yang L, Wen X, Zhao G. Adding polyethylene glycol to steer ration containing sorghum tannins increases crude protein digestibility and shifts nitrogen excretion from feces to urine. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2021; 7:779-786. [PMID: 34466682 PMCID: PMC8384769 DOI: 10.1016/j.aninu.2021.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 01/31/2021] [Accepted: 03/08/2021] [Indexed: 11/30/2022]
Abstract
The objectives of the experiment were to study the effects of adding polyethylene glycol (PEG) to steer ration containing high sorghum tannins on rumen fermentation, nutrient digestion, nitrogen (N) balance and plasma biochemical parameters. Eight growing steers at 16 months of age were allotted to a replicated 4 × 4 Latin square design with 4 treatments and 4 periods (19 d each). Polyethylene glycol at 0, 1.75, 3.50 and 7.00 g/kg dry matter (DM) were added to a basal ration containing 27.82% DM of sorghum grain (total tannins 3.3 g/kg DM) as the treatments. The results indicated that adding PEG quadratically increased the ruminal pH (P = 0.049), tended to linearly increase the ruminal concentration of total volatile fatty acids (P = 0.070), increased the molar proportion of acetate (P = 0.016), linearly decreased the molar proportion of butyrate (P = 0.015), and tended to increase the molar proportion of iso-valerate (P = 0.061) and the ruminal concentration of ammonia N (P = 0.092). Adding PEG tended to quadratically decrease the relative abundance of methanogenic archaea (P = 0.082), linearly decreased the relative abundance of Fibrobacter succinogenes (P = 0.008) and decreased the relative abundance of Butyrivibrio fibrisolvens (P = 0.048) at 7.00 g/kg DM. Dietary addition with PEG increased the crude protein (CP) digestibility (P < 0.001) and tended to increase the neutral detergent fiber digestibility (P = 0.066) in a linear manner. Adding PEG to basal ration also increased the plasma globulin concentration (P = 0.029) and tended to linearly increase the plasma total protein concentration (P = 0.069). Adding PEG linearly decreased the fecal N excretion (P < 0.001) and the fecal N-to-total N excretion ratio (P = 0.004) and increased the urinary N-to-total N excretion ratio (P = 0.004) and urinary urea excretion (P = 0.010) without affecting the urinary N and total N excretions (P > 0.05). It was concluded that adding PEG effectively improved the CP digestibility of the ration containing high sorghum tannins but increased the urinary urea excretion without improving the N retention and N retention rate in steers.
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Affiliation(s)
- Biao Xie
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 100193, Beijing, China
| | - Xiao Yang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 100193, Beijing, China
| | - Ling Yang
- Sorghum Research Institute, Shanxi Academy of Agricultural Sciences, 030600, Jinzhong, China
| | - Xianjiang Wen
- Sorghum Research Institute, Shanxi Academy of Agricultural Sciences, 030600, Jinzhong, China
| | - Guangyong Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 100193, Beijing, China
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Xu J, Wang W, Zhao Y. Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits. Foods 2021; 10:1921. [PMID: 34441697 PMCID: PMC8392263 DOI: 10.3390/foods10081921] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 11/16/2022] Open
Abstract
Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential phenolic-induced health benefits. Sorghum grain is rich in bioactive phenolic compounds, such as ferulic acid, gallic acid, vanillic acid, luteolin, and apigenin, 3-deoxyanthocyanidins (3-DXA), which are known to provide many health benefits, including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and anti-atherogenic activities. Given an increasing trend of sorghum consumption for humans, this article reviews the content and profile of phenolics in sorghum. It covers aspects of their health benefits and explores their mechanisms of action. The impact of thermal processing, such as boiling, steaming, roasting, and extrusion on sorghum phenolics is also discussed. Compelling data suggest the biological functions of sorghum phenolics, however, further investigations appear warrant to clarify the gap in the current research, and identify promising research topics in future.
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Affiliation(s)
- Jingwen Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Weiqun Wang
- Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA;
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
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Tu J, Brennan MA, Wu G, Bai W, Cheng P, Tian B, Brennan CS. Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits. Foods 2021; 10:1812. [PMID: 34441591 PMCID: PMC8391148 DOI: 10.3390/foods10081812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/02/2021] [Accepted: 08/03/2021] [Indexed: 01/08/2023] Open
Abstract
Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.
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Affiliation(s)
- Juncai Tu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
- Riddet Institute, Palmerston North 4474, New Zealand
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
| | - Gang Wu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
- Riddet Institute, Palmerston North 4474, New Zealand
| | - Weidong Bai
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (W.B.); (P.C.)
| | - Ping Cheng
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (W.B.); (P.C.)
| | - Bin Tian
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
- Riddet Institute, Palmerston North 4474, New Zealand
- School of Science, RMIT University, GP.O. Box 2474, Melbourne, VIC 3001, Australia
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Chen J, Wu X, Zhou Y, He J. Camellia nitidissima Chi leaf as pancreatic lipase inhibitors: Inhibition potentials and mechanism. J Food Biochem 2021; 45:e13837. [PMID: 34231229 DOI: 10.1111/jfbc.13837] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 05/28/2021] [Accepted: 06/01/2021] [Indexed: 01/12/2023]
Abstract
In this study, Camellia nitidissima Chi leaf extract was investigated for its compounds and pancreatic lipase inhibitory potentials. The interaction was determined using ultraviolet (UV) spectroscopy, circular dichroism (CD), fluorescence spectroscopy (FS), and molecular docking to understand the inhibiton, kinetic, and conformation of extraction-pancreatic lipase complex. C. nitidissima Chi leaf extraction inhibited the pancreatic lipase activity in a dose-dependent manner at the concentration of 1-12 mg/ml. The Lineweaver-Burk plots indicated that the inhibition on pancreatic lipase by extraction was noncompetitive. In addition, the decrease in α-helix contents, increase in β-sheet and β-turn, and decrease in fluorescence intensity after extraction treatment indicated that the conformation of pancreatic lipase was changed. This work revealed that C. nitidissima Chi leaf extraction played a significant role in inhibiting pancreatic lipase activity and brought out a solution of delay fat accumulation. PRACTICAL APPLICATIONS: This study reports the components in the extract of C. nitidissima Chi leaf and its inhibitory effect and mechanism of pancreatic lipase. C. nitidissima Chi leaf is a good source of bioactive components, including multiflorin B, kaempferol-3-O-rutinoside, vicenin-2, apigenin-6-C-pentosyl-8-C-hexosyl, vitexin, kaempferol, and other ingredients. It can inhibit pancreatic lipase and be used to control obesity and treat hyperlipidemia. This study also revealed the structure changes of C. nitidissima Chi leaf extract on pancreatic lipase, and further revealed the inhibitory mechanism of C. nitidissima Chi leaf extract on lipase, which provides a theoretical basis for C. nitidissima Chi leaf as a lipase inhibitor.
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Affiliation(s)
- Jiahui Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yue Zhou
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Junhua He
- College of Food Science, South China Agricultural University, Guangzhou, China
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22
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Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Exploring anthocyanins, antioxidant capacity and α-glucosidase inhibition in bran and flour extracts of selected sorghum genotypes. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100979] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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24
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Rashwan AK, Yones HA, Karim N, Taha EM, Chen W. Potential processing technologies for developing sorghum-based food products: An update and comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.087] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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25
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Alamu EO, Maziya-Dixon B, Menkir A, Irondi EA, Olaofe O. Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods. Front Nutr 2021; 8:640563. [PMID: 33718422 PMCID: PMC7943467 DOI: 10.3389/fnut.2021.640563] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Accepted: 02/04/2021] [Indexed: 11/25/2022] Open
Abstract
Bioactive compounds in foods are responsible for their biological activities, but biotic and abiotic factors may influence their levels. This study evaluated the impact of three genotypes (designated 4, 5, and 7), maturity stages (20, 27, and 34 days after pollination) and processing methods (hydrothermal and dry-heating) on the bioactive constituents (carotenoids, phytate, tannins, vitamin C) and 2,2-diphenyl-2-picrylhydrazyl radical (DPPH*) scavenging activity of fresh orange maize hybrids. Freshly harvested maize cobs of each genotype were subjected to hydrothermal processing at 100°C and dry-heating with husks and without husks. Carotenoids (lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and total β-carotene) contents of fresh and processed samples were analyzed using HPLC; other bioactive constituents and DPPH* scavenging ability were determined using spectrophotometric methods. Genotype had a significant effect on the levels of carotenoids (p < 0.001) and vitamin C (p < 0.05), while genotype (p < 0.001), and processing methods (p < 0.001) had significant effects on DPPH* SC50. Maturity stages, processing methods and their interaction also had significant effects (p < 0.001) on the levels of all the bioactive constituents. A positive moderate to strong correlation was observed between (p < 0.001) α-carotene and the following: lutein (r = 0.57), β-cryptoxanthin (r = 0.69), total β-carotene (r = 0.62). However, the relationship between α-carotene and zeaxanthin was positive but weak (r = 0.39). A positive moderate correlation (p < 0.001) was observed between lutein and the following: β-cryptoxanthin (r = 0.57), total β-carotene (r = 0.58), and zeaxanthin (r = 0.52). A positive strong correlation (p < 0.001) was observed between β-cryptoxanthin and each of total β-carotene (r = 0.92) and zeaxanthin (r = 0.63); total β-carotene and zeaxanthin (r = 0.65); while the association between vitamin C and DPPH* SC50 was negative and weak (r = −0.38). Generally, genotype 4 and harvesting at 34 days after pollination had the best combination of bioactive constituents and DPPH* scavenging ability.
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Affiliation(s)
- Emmanuel Oladeji Alamu
- International Institute of Tropical Agriculture, Southern Africa Research and Administration Hub (SARAH) Campus, Lusaka, Zambia.,Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Bussie Maziya-Dixon
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Abebe Menkir
- Maize Breeding Unit, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
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Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum Cultivars. Molecules 2020; 25:molecules25245982. [PMID: 33348658 PMCID: PMC7774315 DOI: 10.3390/molecules25245982] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/14/2020] [Accepted: 12/15/2020] [Indexed: 12/20/2022] Open
Abstract
Sorghum is of growing interest and considered as a safe food for wheat related disorders. Besides the gluten, α-amylase/trypsin-inhibitors (ATIs) have been identified as probable candidates for these disorders. Several studies focused on wheat-ATIs although there is still a lack of data referring to the relative abundance of sorghum-ATIs. The objective of this work was therefore to contribute to the characterization of sorghum ATI profiles by targeted proteomics tools. Fifteen sorghum cultivars from different regions were investigated with raw proteins ranging from 7.9 to 17.0 g/100 g. Ammonium bicarbonate buffer in combination with urea was applied for protein extraction, with concentration from 0.588 ± 0.047 to 4.140 ± 0.066 mg/mL. Corresponding electrophoresis data showed different protein profiles. UniProtKB data base research reveals two sorghum ATIs, P81367 and P81368; both reviewed and a targeted LC–MS/MS method was developed to analyze these. Quantifier peptides ELAAVPSR (P81367) and TYMVR (P81368) were identified and retained as biomarkers for relative quantification. Different reducing and alkylating agents were assessed and combination of tris (2 carboxyethyl) phosphine/iodoacetamide gave the best response. Linearity was demonstrated for the quantifier peptides with standard recovery between 92.2 and 107.6%. Nine sorghum cultivars presented up to 60 times lower ATI contents as compared to wheat samples. This data suggests that sorghum can effectively be considered as a good alternative to wheat.
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Espitia-Hernández P, Chávez González ML, Ascacio-Valdés JA, Dávila-Medina D, Flores-Naveda A, Silva T, Ruelas Chacón X, Sepúlveda L. Sorghum ( Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties. Crit Rev Food Sci Nutr 2020; 62:2269-2280. [PMID: 33280412 DOI: 10.1080/10408398.2020.1852389] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In some regions, this crop is replacing maize, due to its high yield, resistance to drought and heat. There are several varieties of sorghum, whose coloration varies from cream, lemon-yellow, red, and even black. Pigmented sorghum grain is a rich source of antioxidants like polyphenols, mainly tannins, which have multiple benefits on human health such as, antiproliferative properties associated with the prevention of certain cancers, antioxidant activities related to the prevention of associated diseases to oxidative stress, antimicrobial and anti-inflammatory effects, it also improves glucose metabolism. Despite having these types of compounds, it is not possible to assimilate them, their use in the food industry has been limited, since sorghum is considered a food of low nutritional value, due to the presence of anti-nutritional factors such as strong tannins which form complexes with proteins and iron, thus reducing their digestibility. Based on these restrictions that this product has had as food for humans, the analysis of this review emphasizes the valorization of sorghum as a source of bioactive substances and the importance they confer on human health because of the biological potential it has.
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Affiliation(s)
- Pilar Espitia-Hernández
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Mónica L Chávez González
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Juan A Ascacio-Valdés
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Desiree Dávila-Medina
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Antonio Flores-Naveda
- Center for Training and Development in Seed Technology, Autonomous Agrarian University Antonio Narro, Buenavista, Saltillo, Coahuila, México
| | - Teresinha Silva
- Antibiotics Department, Bioscience Center, Federal University of Pernambuco, Recife, PE, Brazil
| | - Xóchitl Ruelas Chacón
- Food Science and Technology Department, Autonomous Agrarian University Antonio Narro, Buenavista, Saltillo, Coahuila, México
| | - Leonardo Sepúlveda
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
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28
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Gong L, Feng D, Wang T, Ren Y, Liu Y, Wang J. Inhibitors of α-amylase and α-glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia. Food Sci Nutr 2020; 8:6320-6337. [PMID: 33312519 PMCID: PMC7723208 DOI: 10.1002/fsn3.1987] [Citation(s) in RCA: 119] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/01/2020] [Accepted: 10/16/2020] [Indexed: 01/04/2023] Open
Abstract
The strategy of reducing carbohydrate digestibility by controlling the activity of two hydrolyzing enzymes (α-amylase and α-glucosidase) to control postprandial hyperglycemia is considered as a viable prophylactic treatment of type 2 diabetes mellitus (T2DM). Thus, the consumption of foods rich in hydrolyzing enzyme inhibitors is recommended for diet therapy of diabetes. Whole cereal products have gained increasing interests for plasma glucose-reducing effects. However, the mechanisms for whole cereal benefits in relation to T2DM are not yet fully understood, but most likely involve bioactive components. Cereal-derived phenolic compounds, peptides, nonstarch polysaccharides, and lipids have been shown to inhibit α-amylase and α-glucosidase activities. These hydrolyzing enzyme inhibitors seem to make whole cereals become nutritional strategies in managing postmeal glucose for T2DM. This review presents an updated overview on the effects provided by cereal-derived ingredients on carbohydrate digestibility. It suggests that there is some evidence for whole cereal intake to be beneficial in amelioration of T2DM through inhibiting α-glucosidase and α-amylase activities.
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Affiliation(s)
- Lingxiao Gong
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
| | - Danning Feng
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
| | - Tianxi Wang
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
| | - Yuqing Ren
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
| | - Yingli Liu
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
| | - Jing Wang
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
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29
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Ofosu FK, Elahi F, Daliri EBM, Tyagi A, Chen XQ, Chelliah R, Kim JH, Han SI, Oh DH. UHPLC-ESI-QTOF-MS/MS characterization, antioxidant and antidiabetic properties of sorghum grains. Food Chem 2020; 337:127788. [PMID: 32795862 DOI: 10.1016/j.foodchem.2020.127788] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 07/13/2020] [Accepted: 08/04/2020] [Indexed: 12/13/2022]
Abstract
The phenolic compounds composition, antioxidant and antidiabetic properties of eight brown sorghum genotypes were investigated. DPPH radical scavenging activity was highest in SOR 03, followed by SOR 11, SOR 08 and SOR 33. SOR 33, SOR 03, SOR 08, SOR 11 showed the highest ABTS radical scavenging activity. Furthermore, SOR 11, SOR 17 and SOR 33 exhibited significantly higher percentage inhibitory activity of α-glucosidase and α-amylase (IC50 = 14.71, 32.98, 24.93 µg/ml and 27.6, 23.84, 45.01 µg/ml, respectively) compared to acarbose (IC50 = 59.34 and 27.73 µg/ml, respectively). Similarly, SOR 17, SOR 11 and SOR 33 showed significantly potent inhibition of AGEs formation with IC50 values of 14.19, 18.23 and 26.31 µg/ml, respectively, compared to aminoguanidine (AG) (52.30 µg/ml). Flavones, isoflavones and dihydroflavonols were the predominant flavonoids identified in SOR 11, SOR 17 and SOR 33 genotypes. Therefore, these sorghum grains are potential candidates for the development of functional foods.
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Affiliation(s)
- Fred Kwame Ofosu
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea
| | - Fazle Elahi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea
| | - Akanksha Tyagi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea
| | - Xiu Qin Chen
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea
| | - Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea
| | - Joong-Hark Kim
- Erom, Co., Ltd., Chuncheon, Gangwon-do 24427, South Korea; Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea
| | - Sang-Ik Han
- Department of Southern Area Crop Science, NICS Upland Crop Breeding Res. Div., Gyeongsangnaam-do 50424, South Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea.
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30
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Ofosu FK, Elahi F, Daliri EBM, Yeon SJ, Ham HJ, Kim JH, Han SI, Oh DH. Flavonoids in Decorticated Sorghum Grains Exert Antioxidant, Antidiabetic and Antiobesity Activities. Molecules 2020; 25:E2854. [PMID: 32575757 PMCID: PMC7355972 DOI: 10.3390/molecules25122854] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 06/17/2020] [Accepted: 06/18/2020] [Indexed: 01/11/2023] Open
Abstract
Eight new genotypes of brown sorghum grain were decorticated and assessed for their antioxidant, antidiabetic and antiobesity activities in vitro. The DPPH and ABTS radical scavenging assays of the soluble fractions were evaluated, followed by digestive enzymes and advanced glycation end-products (AGEs) formation inhibition assays. DSOR 33 and DSOR 11 exhibited the highest DPPH (IC50 = 236.0 ± 1.98 µg/mL and 292.05 ± 2.19 µg/mL, respectively) and ABTS radical scavenging activity (IC50 = 302.50 ± 1.84 µg/mL and 317.05 ± 1.06 µg/mL, respectively). DSOR 17, DSOR 11 and DSOR 33 showed significantly higher inhibitory activity of both α-glucosidase and α-amylase (IC50 = 31.86, 35.10 and 49.40 µg/mL; and 15.87, 22.79 and 37.66 µg/mL, respectively) compared to acarbose (IC50 = 59.34 and 27.73 µg/mL, respectively). Similarly, DSOR 33, DSOR 11 and DSOR 17 showed potent inhibition of both AGEs and lipase with IC50 values of 18.25, 19.03 and 38.70 µg/mL; and 5.01, 5.09 and 4.94 µg/mL, respectively, compared to aminoguanidine (52.30 µg/mL) and orlistat (5.82 µg/mL). Flavonoids were the predominant compounds identified, with flavones being the major subclass in these three extracts. Our findings suggest that decorticated sorghum grains contain substantial amounts of flavonoids and could be promising candidates for the prevention and treatment of diabetes and obesity.
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Affiliation(s)
- Fred Kwame Ofosu
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea; (F.K.O.); (F.E.); (E.B.-M.D.)
| | - Fazle Elahi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea; (F.K.O.); (F.E.); (E.B.-M.D.)
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea; (F.K.O.); (F.E.); (E.B.-M.D.)
| | - Su-Jung Yeon
- Department of Food Science and Biotechnology, Kangwon Institute of Inclusive Technology, Kangwon National University; Chuncheon, Gangwon-do 24341, Korea;
| | - Hun Ju Ham
- Department of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea;
| | - Joong-Hark Kim
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea;
| | - Sang-Ik Han
- Department of Southern Area Crop Science, NICS Upland Crop Breeding Res. Div., 181, Hyeoksin-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea;
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea; (F.K.O.); (F.E.); (E.B.-M.D.)
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31
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Giuberti G, Rocchetti G, Lucini L. Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.04.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2019. [DOI: 10.2478/aucft-2019-0017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Popsicle is a flavored and edible ice on stick that can be produced with dairy products. This study aimed to investigate the possibility of using milk from tigernut as a non-dairy source and date palm fruits as sweetener for producing popsicles with enhanced bioactive properties and acceptability. Tigernut milk-based popsicles sweetened with sugar, unroasted date or roasted date were made. The physical properties, antioxidant activity, total phenolic content, melting rate, and sensory characteristics were evaluated. The roasting process significantly influenced the total phenol, antioxidant activity and sensory characteristics of the popsicles. Melting resistance was higher in the popsicles containing both the roasted and unroasted dates compared to the sugar sweetened popsicles. Popsicles sweetened with roasted dates exhibited the most acceptable sensory properties in terms of flavour, taste and overall acceptability.
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