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Guan Y, Liang Z, Li R, Guo Y, Dang L, Gong F, Xu S, Wang T, Bo N, Yang S, Jiang W, Zhang G, Zhao M, Chen J. Chemical composition and antioxidant activity of Polygonatum kingianum processed by the traditional method of "Nine Cycles of Steaming and Sun-Drying". Food Chem X 2024; 22:101292. [PMID: 38559439 PMCID: PMC10978476 DOI: 10.1016/j.fochx.2024.101292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 03/11/2024] [Accepted: 03/12/2024] [Indexed: 04/04/2024] Open
Abstract
Polygonatum kingianum Coll. et (Hemsl) is a famous Chinese traditional food and medicine analogous plant. The rhizome of P. kingianum showed a decrease in levels of alkaloids, amino acids and derivatives, terpenoids, and an increase in organic acid and saccharides when it was processed by the traditional method of "Nine Cycles of Steaming and Sun-Drying". The relative content of 341 metabolites were increased (fold change, FC > 2; variable importance in projection, VIP > 1 and P-value, P < 0.05); while 456 metabolites were decreased (FC < 0.5, VIP > 1, and P < 0.05). The changes in chemical components result in a decrease in numb taste and an increase in sweetness. The increased antioxidant activity was observed in the processed samples. Together, this work has advanced the mechanism of reducing numb taste and enhancing antioxidant activity in the resource plants, such as P. kingianum, processed by the traditional method.
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Affiliation(s)
- Yanhui Guan
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
| | - Zhengwei Liang
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
| | - Ruoyu Li
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- College of Tea Science, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
| | - Yunjiao Guo
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
- DeHong Teachers’ College, Mangshi 678400, People's Republic of China
| | - Lingjing Dang
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
- DeHong Vocational College, Mangshi 678400, People's Republic of China
| | - Fuming Gong
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
- DeHong Vocational College, Mangshi 678400, People's Republic of China
| | - Susu Xu
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
| | - Teng Wang
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- College of Tea Science, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
| | - Nianguo Bo
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- College of Tea Science, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
| | - Shengchao Yang
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
| | - Weiwei Jiang
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- College of Science, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
| | - Guanghui Zhang
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
| | - Ming Zhao
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- College of Tea Science, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
| | - Junwen Chen
- College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China
- Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China
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Quispe-Díaz IM, Ybañez-Julca RO, Pino-Ríos R, Quispe-Rodríguez JD, Asunción-Alvarez D, Mantilla-Rodríguez E, Rengifo-Penadillos RA, Vásquez-Corales E, de Albuquerque RDDG, Gutiérrez-Alvarado WO, Benites J. Chemical Composition, Antioxidant Activities, Antidepressant Effect, and Lipid Peroxidation of Peruvian Blueberry: Molecular Docking Studies on Targets Involved in Oxidative Stress and Depression. PLANTS (BASEL, SWITZERLAND) 2024; 13:1643. [PMID: 38931078 PMCID: PMC11207408 DOI: 10.3390/plants13121643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024]
Abstract
Blueberries (Vaccinium corymbosum L.) are cultivated worldwide and are among the best dietary sources of bioactive compounds with beneficial health effects. This study aimed to investigate the components of Peruvian blueberry using high-performance liquid chromatography coupled to electrospray ionization and quadrupole time-of-flight mass spectrometry (HPLC-ESI-QTOF-MS/MS), identifying 11 compounds. Furthermore, we assessed in vitro the antioxidant activity and in vivo the antidepressant effect using a rat model and protective effect on lipid peroxidation (in the serum, brain, liver, and stomach). We also conducted molecular docking simulations with proteins involved in oxidative stress and depression for the identified compounds. Antioxidant activity was assessed by measuring total phenolic and flavonoid contents, as well as using 1,1-diphenyl-2-picrylhydrazin (DPPH), 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS•+), and ferric-reducing antioxidant power (FRAP) assays. Peruvian blueberries demonstrated higher antioxidant activity than Vaccinium corymbosum fruits from Chile, Brazil, the United States, Turkey, Portugal, and China. The results showed that oral administration of Peruvian blueberries (10 and 20 mg/kg) for 28 days significantly (p < 0.001) increased swimming and reduced immobility in the forced swimming test (FST). Additionally, at doses of 40 and 80 mg/kg, oxidative stress was reduced in vivo (p < 0.001) by decreasing lipid peroxidation in brain, liver, stomach, and serum. Molecular docking and absorption, distribution, metabolism, excretion, and toxicity (ADMET) predictions were performed. In the molecular docking studies, quercitrin and 3,5-di-O-caffeoylquinic acid showed the best docking scores for nicotinamide adenine dinucleotide phosphate (NADPH) oxidase, superoxide dismutase, and xanthine oxidase; while 3,5-dicaffeoylquinic acid methyl ester and caffeoyl coumaroylquinic acid had the best docking scores for monoamine oxidase and serotonin receptor 5-HT2. In summary, our results suggest that the antidepressant and protective effects against lipid peroxidation might be related to the antioxidant activity of Peruvian Vaccinium corymbosum L.
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Affiliation(s)
- Iván M. Quispe-Díaz
- Facultad de Farmacia y Bioquímica, Universidad Nacional de Trujillo, Trujillo 13011, Peru; (I.M.Q.-D.); (J.D.Q.-R.); (D.A.-A.); (E.M.-R.); (R.A.R.-P.); (R.D.D.G.d.A.)
| | - Roberto O. Ybañez-Julca
- Facultad de Farmacia y Bioquímica, Universidad Nacional de Trujillo, Trujillo 13011, Peru; (I.M.Q.-D.); (J.D.Q.-R.); (D.A.-A.); (E.M.-R.); (R.A.R.-P.); (R.D.D.G.d.A.)
| | - Ricardo Pino-Ríos
- Laboratorio de Química Medicinal, Química y Farmacia, Facultad de Ciencias de la Salud, Universidad Arturo Prat, Casilla 121, Iquique 1100000, Chile;
- Instituto de Química Medicinal, Universidad Arturo Prat, Casilla 121, Iquique 1100000, Chile
| | - José D. Quispe-Rodríguez
- Facultad de Farmacia y Bioquímica, Universidad Nacional de Trujillo, Trujillo 13011, Peru; (I.M.Q.-D.); (J.D.Q.-R.); (D.A.-A.); (E.M.-R.); (R.A.R.-P.); (R.D.D.G.d.A.)
| | - Daniel Asunción-Alvarez
- Facultad de Farmacia y Bioquímica, Universidad Nacional de Trujillo, Trujillo 13011, Peru; (I.M.Q.-D.); (J.D.Q.-R.); (D.A.-A.); (E.M.-R.); (R.A.R.-P.); (R.D.D.G.d.A.)
| | - Elena Mantilla-Rodríguez
- Facultad de Farmacia y Bioquímica, Universidad Nacional de Trujillo, Trujillo 13011, Peru; (I.M.Q.-D.); (J.D.Q.-R.); (D.A.-A.); (E.M.-R.); (R.A.R.-P.); (R.D.D.G.d.A.)
| | - Roger A. Rengifo-Penadillos
- Facultad de Farmacia y Bioquímica, Universidad Nacional de Trujillo, Trujillo 13011, Peru; (I.M.Q.-D.); (J.D.Q.-R.); (D.A.-A.); (E.M.-R.); (R.A.R.-P.); (R.D.D.G.d.A.)
| | - Edison Vásquez-Corales
- Escuela de Farmacia y Bioquímica, Universidad Católica Los Ángeles de Chimbote, Chimbote 02801, Peru;
| | - Ricardo D. D. G. de Albuquerque
- Facultad de Farmacia y Bioquímica, Universidad Nacional de Trujillo, Trujillo 13011, Peru; (I.M.Q.-D.); (J.D.Q.-R.); (D.A.-A.); (E.M.-R.); (R.A.R.-P.); (R.D.D.G.d.A.)
| | | | - Julio Benites
- Laboratorio de Química Medicinal, Química y Farmacia, Facultad de Ciencias de la Salud, Universidad Arturo Prat, Casilla 121, Iquique 1100000, Chile;
- Instituto de Química Medicinal, Universidad Arturo Prat, Casilla 121, Iquique 1100000, Chile
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Gonçalves AC, Rodrigues S, Fonseca R, Silva LR. Potential Role of Dietary Phenolic Compounds in the Prevention and Treatment of Rheumatoid Arthritis: Current Reports. Pharmaceuticals (Basel) 2024; 17:590. [PMID: 38794160 PMCID: PMC11124183 DOI: 10.3390/ph17050590] [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: 04/08/2024] [Revised: 04/30/2024] [Accepted: 05/01/2024] [Indexed: 05/26/2024] Open
Abstract
Rheumatoid arthritis (RA) is a complex illness with both hereditary and environmental components. Globally, in 2019, 18 million people had RA. RA is characterized by persistent inflammation of the synovial membrane that lines the joints, cartilage loss, and bone erosion. Phenolic molecules are the most prevalent secondary metabolites in plants, with a diverse spectrum of biological actions that benefit functional meals and nutraceuticals. These compounds have received a lot of attention recently because they have antioxidant, anti-inflammatory, immunomodulatory, and anti-rheumatoid activity by modulating tumor necrosis factor, mitogen-activated protein kinase, nuclear factor kappa-light-chain-enhancer of activated B cells, and c-Jun N-terminal kinases, as well as other preventative properties. This article discusses dietary polyphenols, their pharmacological properties, and innovative delivery technologies for the treatment of RA, with a focus on their possible biological activities. Nonetheless, commercialization of polyphenols may be achievable only after confirming their safety profile and completing successful clinical trials.
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Affiliation(s)
- Ana C. Gonçalves
- CICS-UBI—Health Sciences Research Center, University of Beira Interior, 6201-001 Covilhã, Portugal;
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal
- SPRINT Sport Physical Activity and Health Research & Innovation Center, Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal
| | - Sofia Rodrigues
- Health Superior School, Polytechnic Institute of Viseu, 3500-843 Viseu, Portugal;
| | - Rafael Fonseca
- Faculty of Medicine, University of Lisbon, 1649-028 Lisbon, Portugal;
| | - Luís R. Silva
- CICS-UBI—Health Sciences Research Center, University of Beira Interior, 6201-001 Covilhã, Portugal;
- SPRINT Sport Physical Activity and Health Research & Innovation Center, Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal
- CERES, Department of Chemical Engineering, University of Coimbra, 3030-790 Coimbra, Portugal
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Hurkul MM, Cetinkaya A, Kaya SI, Yayla S, Ozkan SA. Investigation of Health Effects of Major Phenolic Compounds in Foods: Extraction Processes, Analytical Approaches and Applications. Crit Rev Anal Chem 2024:1-35. [PMID: 38650305 DOI: 10.1080/10408347.2024.2336981] [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: 04/25/2024]
Abstract
The escalating costs of healthcare services and a growing awareness of personal health responsibilities have led individuals to explore natural methods alongside conventional medicines for health improvement and disease prevention. The aging global population is experiencing increased health needs, notably related to conditions like diabetes, heart disease, and hypertension. Lifestyle-related diseases, poor dietary habits, and sedentary lifestyles underscore the importance of foods containing nutrients that can aid in preventing and managing these diseases. Phenolic compounds, a fundamental group of phytochemicals, are prominent in the chemical diversity of the natural world and are abundant in functional foods. Widely distributed in various plant parts, these compounds exhibit important functional and sensory properties, including color, taste, and aroma. Their diverse functionalities, particularly antioxidant activity, play a crucial role in mitigating cellular oxidative stress, potentially reducing damage associated with serious health issues such as cardiovascular disease, neurodegenerative disea23ses, and cancer. Phenolic compounds exist in different forms, some combined with glycosides, impacting their biological effects and absorption. Approximately 8000 polyphenols isolated from plants offer significant potential for natural medicines and nutritional supplements. Therefore, their extraction process and selective and sensitive food determination are very important. This review focuses on the extraction processes, analytical methods, and health effects of major phenolic compounds in foods. The examination encompasses a comprehensive analysis of analytical approaches and their applications in elucidating the presence and impact of these compounds on human health.
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Affiliation(s)
- M Mesud Hurkul
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - Ahmet Cetinkaya
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - S Irem Kaya
- Department of Analytical Chemistry, Gulhane Faculty of Pharmacy, University of Health Sciences, Ankara, Turkey
| | - Seyda Yayla
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
- Graduate School of Health Sciences, Ankara University, Ankara, Turkey
| | - Sibel A Ozkan
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
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Piasecka I, Brzezińska R, Kalisz S, Wiktor A, Górska A. Response Surface Methodology for Optimization of Ultrasound-Assisted Antioxidants Extraction from Blackberry, Chokeberry and Raspberry Pomaces. PLANTS (BASEL, SWITZERLAND) 2024; 13:1120. [PMID: 38674528 PMCID: PMC11053409 DOI: 10.3390/plants13081120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/06/2024] [Accepted: 04/13/2024] [Indexed: 04/28/2024]
Abstract
An investigation of the ultrasound-assisted extraction (UAE) of polyphenol-rich aqueous extracts from blackberry, chokeberry and raspberry pomaces was carried out. The aim of the study was to choose optimal conditions for UAE in order to obtain extracts rich in phenolic compounds. The optimization was carried out based on response surface methodology. The variable conditions were amplitude of ultrasound wave and extraction time, whereas responses were total polyphenol content and antioxidant capacity. Based on the ANOVA analysis, mathematical models were fitted and verified. The most effective conditions of amplitude and time were 98% and 5.00 min, 78% and 10.32 min and 90% and 11.56 min for blackberry pomace, chokeberry pomace and raspberry pomace, respectively. The actual results obtained in optimized conditions were comparable to the results predicted by the models. Additionally, the anthocyanin content in extracts was determined in the high-performance liquid chromatography assay. It was proven that response surface methodology could be a useful tool in the optimization of UAE processes for obtaining polyphenol-rich extracts from berry fruit pomaces.
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Affiliation(s)
- Iga Piasecka
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland; (R.B.); (A.G.)
| | - Rita Brzezińska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland; (R.B.); (A.G.)
| | - Stanisław Kalisz
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland;
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland;
| | - Agata Górska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland; (R.B.); (A.G.)
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Tenea GN, Reyes P. Bacterial community changes in strawberry fruits ( Fragaria × ananassa variety "Monterey") from farm field to retail market stands, an indicator of postharvest contamination. Front Microbiol 2024; 15:1348316. [PMID: 38435684 PMCID: PMC10904649 DOI: 10.3389/fmicb.2024.1348316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Accepted: 01/29/2024] [Indexed: 03/05/2024] Open
Abstract
Background Strawberry (Fragaria × ananassa) fruits are vulnerable to bacterial contamination; some species are pathogenic and can affect human health. Comprehending the bacterial composition and diversity at different ripe stages is a key determinant of the fruit health, productivity, and quality. Methodology An amplicon metagenomic approach on the 16S rRNA region was used to identify the bacterial diversity in exocarp of fruits collected from a farm field at two ripe stages: breaking (white, phase two) and ripe (red, phase four) and purchased from different retail market stands at ripe (red, phase four, ready-to-eat) stage. Besides, the fruit quality was assessed. Results Strawberries carries a high microorganisms diversity, with Pseudomonaceae, Yearsiniaceae, and Hafniaceae being the most abundant families across the samples. Among the groups, Pseudomonaceae and Clostridiaceae were the most abundant families at breaking (phase two) and ripe (phase four), whereas Yearsiniaceae, Hafniaceae, Aeromonadaceae, and Streptococcaceae were the most abundant families in the market group. Although samples from group four-field and market were at the same ripe stage, the bacterial species composition was divergent. Serratia spp. were prevalent (above 60%) in samples collected from the market group, and Pseudomonas (above 70%) species were mostly found in the samples collected from the field settings regardless of the phase. Besides, Escherichia coli and Salmonella enterica were detected in the ready-to-eat samples from both the field and the market, while Enterococcus gallinarum was detected in the samples that originated from the market. Interestingly, Shewanella putrefaciens and Shewanella profunda, two human opportunistic pathogens, were detected in the fruits from the market only. According to alpha and beta diversity analyses, strawberry fruits displayed significant differences (P < 0.05) in bacterial communities within the ripe group, with the samples from the market showing the most bacterial diversity. Although we do not directly correlate the quality attributes with bacterial diversity, the results indicated a clear separation between groups according with their ripe stage and origin. Conclusion This study provides a comprehensive framework of the bacterial diversity throughout the transition from unripe to ripe strawberries which may aid in the development of preventative measures to manage the postharvest contamination.
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Affiliation(s)
- Gabriela N. Tenea
- Biofood and Nutraceutics Research and Development Group, Faculty of Engineering in Agricultural and Environmental Sciences, Universidad Técnica del Norte, Ibarra, Ecuador
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Chasquibol N, Gonzales BF, Alarcón R, Sotelo A, Gallardo G, García B, Pérez-Camino MDC. Co-Microencapsulation of Sacha Inchi ( Plukenetia huayllabambana) Oil with Natural Antioxidants Extracts. Foods 2023; 12:foods12112126. [PMID: 37297371 DOI: 10.3390/foods12112126] [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: 04/01/2023] [Revised: 05/01/2023] [Accepted: 05/06/2023] [Indexed: 06/12/2023] Open
Abstract
Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sambucus peruviana). Gum Arabic and the ternary combination of gum Arabic (GA) + maltodextrin (MD) + whey protein isolate (WPI) at different formulations were used as coating materials for the encapsulation process using spray-drying. The moisture content, particle size distribution and morphology, total phenolic content, antioxidant activity, fatty acid and sterol composition, oxidative stability, and shelf-life were evaluated. Co-microcapsules of sacha inchi (P. huayllabambana) oil with camu camu skin extract (CCSE) at 200 ppm encapsulated with GA + MD + WPI had the highest total polyphenol content (4239.80 µg GAE/g powder), antioxidant activity (12,454.00 µg trolox/g powder), omega-3 content (56.03%), β-sitosterol (62.5%), greater oxidative stability (Oxidation Onset temperature of 189 °C), higher shelf-life (3116 h), and smaller particle sizes (6.42 μm). This research enhances the knowledge to obtain microcapsules containing sacha inchi (P. huayllabambana) oil with natural antioxidant extracts that could be used for the development of functional foods. Further research is needed to study the potential interactions and their influence between the bioactive components of the microcapsules and the challenges that may occur during scale-up to industrial production.
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Affiliation(s)
- Nancy Chasquibol
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru
| | - Billy Francisco Gonzales
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru
| | - Rafael Alarcón
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru
| | - Axel Sotelo
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru
| | - Gabriela Gallardo
- Instituto Nacional de Tecnología Agropecuaria (INTA), Gabriel de Aristizabal, B1686 William C. Morris, Buenos Aires C1033AAE, Argentina
| | - Belén García
- Instituto de la Grasa-Consejo Superior de Investigaciones Científicas, Campus Universidad Pablo de Olavide Ed. 46, Crtra. Sevilla-Utrera km 1, 41013 Sevilla, Spain
| | - María Del Carmen Pérez-Camino
- Instituto de la Grasa-Consejo Superior de Investigaciones Científicas, Campus Universidad Pablo de Olavide Ed. 46, Crtra. Sevilla-Utrera km 1, 41013 Sevilla, Spain
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Koraqi H, Petkoska AT, Khalid W, Sehrish A, Ambreen S, Lorenzo JM. Optimization of the Extraction Conditions of Antioxidant Phenolic Compounds from Strawberry Fruits ( Fragaria x ananassa Duch.) Using Response Surface Methodology. FOOD ANAL METHOD 2023; 16:1-13. [PMID: 37359894 PMCID: PMC10057687 DOI: 10.1007/s12161-023-02469-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 03/02/2023] [Indexed: 03/31/2023]
Abstract
The subject of this study is to determine the best solvent and optimum extraction conditions for the extraction of maximum antioxidant phenolic compounds and antioxidant activity from strawberry fruits (Fragaria x ananassa Duch.). Extractions were carried out using solvents with different polarities (water, methanol, ethanol, acetonitrile, and acetone). Box-Behnken Design was used to optimize extraction conditions, including extraction time (t), temperature (°C), and liquid/solid (L/S) ratio. In the study, extracts obtained with acetone indicated the highest total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The optimal extraction conditions for both responses were determined to be time of 17.5 min, temperature 52.5 °C, and liquid/solid ratio of 30:1. The maximum TPC and TFC values were found as 18.78 ± 0.22 mg of gallic acid equivalent (GAE/g) and 10.52 ± 0.35 mg of catechin equivalents (CE/g) under optimum extraction conditions. The results indicated that optimizing extraction conditions is critical for quantifying antioxidant phenolic compounds. The present model can contribute to finding a cheap way of delivering natural antioxidants in the food, cosmeceutical, and pharmaceutical industries. Furthermore, these results indicate that strawberry fruits (Fragaria x ananassa Duch.) can be a natural food colorant in dietary applications with potential health benefits.
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Affiliation(s)
- Hyrije Koraqi
- Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, St. Rexhep Krasniqi No. 56, 10000 Pristina, Kosovo
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, University St. Clement of Ohrid - Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia
| | - Waseem Khalid
- Faculty of Life Sciences, Department of Food Science, Government College University, Faisalabad, 38000 Pakistan
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, USA
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Jose Manuel Lorenzo
- Centro Tecnológico de La Carne de Galicia, Avd. Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidade de Vigo, 32004 Ourense, Spain
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9
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Varga-Tóth A, Németh C, Dalmadi I, Csurka T, Csorba R, Elayan M, Enkhbold M, Hidas K, Friedrich LF. Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design. Front Nutr 2023; 9:1011553. [PMID: 36846024 PMCID: PMC9947798 DOI: 10.3389/fnut.2022.1011553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 08/30/2022] [Indexed: 02/11/2023] Open
Abstract
Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc. ,) and individual health goals with a huge variety of sensorial preferences. Our research is aimed to develop a protein-dense, highly bioactive, lactose- and whey protein-free beverage applying a central composite rotational design (CCRD) with 2 factors. For this purpose, an egg white-based beverage was flavored with mixed berries (factor A) and enriched with bovine collagen peptides (factor B). After suitable sample preparation, the rheological properties were investigated by an Anton Paar MCR 92 rheometer (with CC 27 system, and flow behavior was analyzed with a Herschel-Bulkley (H-B) model). The antioxidant capacity of samples was investigated by Ferric Reducing Antioxidant Power (FRAP) method, the total anthocyanin content was estimated based on a spectrophotometric method, and the total phenolic content was determined by the Folin Ciocalteu method. Our results are figured on response surfaces demonstrating that both factors and their interactions show a positive correlation with the examined parameters. Based on the CCRD, all investigated parameters are significantly influenced by at least one aspect and can be adequately estimated for further product development.
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Affiliation(s)
- Adrienn Varga-Tóth
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary,*Correspondence: Adrienn Varga-Tóth ✉
| | | | - István Dalmadi
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Tamás Csurka
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Renáta Csorba
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Majd Elayan
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Munkhnasan Enkhbold
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Karina Hidas
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - László Ferenc Friedrich
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
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10
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Yao X, Deng Z, Li H, Zhang B. Effect of processing cycles on the composition of Polygonatum cyrtonema Hua during nine-steam-nine-bask processing. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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11
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Sierra JA, Escobar JS, Corrales-Agudelo V, Lara-Guzmán OJ, Velásquez-Mejía EP, Henao-Rojas JC, Caro-Quintero A, Vaillant F, Muñoz-Durango K. Consumption of golden berries (Physalis peruviana L.) might reduce biomarkers of oxidative stress and alter gut permeability in men without changing inflammation status or the gut microbiota. Food Res Int 2022; 162:111949. [DOI: 10.1016/j.foodres.2022.111949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/04/2022]
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12
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Guevara-Terán M, Padilla-Arias K, Beltrán-Novoa A, González-Paramás AM, Giampieri F, Battino M, Vásquez-Castillo W, Fernandez-Soto P, Tejera E, Alvarez-Suarez JM. Influence of Altitudes and Development Stages on the Chemical Composition, Antioxidant, and Antimicrobial Capacity of the Wild Andean Blueberry ( Vaccinium floribundum Kunth). Molecules 2022; 27:7525. [PMID: 36364359 PMCID: PMC9657399 DOI: 10.3390/molecules27217525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/01/2022] [Accepted: 11/02/2022] [Indexed: 11/07/2023] Open
Abstract
The chemical composition and biological capacities of berries depend on environmental parameters, maturity, and location. The Andean blueberry (Vaccinium floribundum Kunth), also known as mortiño, presents a unique combination of several phytochemicals, which play a synergistic role in its characterization as a functional food. We aimed to expose the possible variations that exist in the profile of the phenolic compounds as well as the antioxidant and antimicrobial capacity of the wild Andean blueberry with respect to three ripeness stages and two different altitudes. We found that polyphenols are the predominant compounds in the berry during the early ripeness stage and are the main bioactive compounds that give rise to the antioxidant capacity and inhibition effect on the growth of gram-positive and gram-negative bacteria. Moreover, the accumulation of ascorbic acid, free amino acids, and anthocyanins increases as the ripening process progresses, and they were the main bioactive compounds in the ripe berry. The latter compounds influence the production of the typical bluish or reddish coloration of ripe blueberries. In addition, it was determined that environmental conditions at high altitudes could have a positive influence in all cases. Overall, our data provide evidence regarding the high functional value of the wild Andean blueberry.
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Affiliation(s)
- Mabel Guevara-Terán
- Grupo de Bioquimioinformática, Universidad de Las Américas, Quito 170125, Ecuador
- Grupo de Investigación en Polifenoles, Campus Miguel de Unamuno, Universidad de Salamanca, 37008 Salamanca, Spain
| | | | - Andrea Beltrán-Novoa
- Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko, Unibertsitatea (UPV/EHU), 48940 Bilbao, Spain
| | - Ana M González-Paramás
- Grupo de Investigación en Polifenoles, Campus Miguel de Unamuno, Universidad de Salamanca, 37008 Salamanca, Spain
| | - Francesca Giampieri
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah 2254, Saudi Arabia
| | - Maurizio Battino
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Clinical Sciences, Università Politecnica delle Marche, 60121 Ancona, Italy
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | | | | | - Eduardo Tejera
- Grupo de Bioquimioinformática, Universidad de Las Américas, Quito 170125, Ecuador
| | - José M Alvarez-Suarez
- Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito, Quito 170901, Ecuador
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13
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Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization. Foods 2022; 11:foods11142015. [PMID: 35885258 PMCID: PMC9320328 DOI: 10.3390/foods11142015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/17/2022] [Accepted: 06/23/2022] [Indexed: 02/04/2023] Open
Abstract
Pineapple core is considered a processing by-product. This study proposed and evaluated an ohmic heating extraction-based valorization platform to obtain value-added bioactive compounds from pineapple core and studied the effects of four important processing parameters. In this sense, a Taguchi design (L16(4)4) was used to assess the effects of temperature (70, 80, 90, and 100 °C), time (15, 30, 45, and 60 min), voltage (110, 160, 210, and 260 V), and frequency (60, 340, 620, and 900 Hz) on heating rate, come-up time, energy consumption, system performance efficiency, total phenolic compounds (TPC), DPPH, and ABTS. Finally, a side-by-side comparison of optimized ohmic heating (OOH) and conventional extraction was performed, and chemical composition was compared by ultra-performance liquid chromatography equipped with photodiode array detection-mass (UPLC-DAD-ESI-MS-MS). According to the results, increasing temperatures enhanced system performance efficiency but negatively affected TPC and antioxidant values above 90 ℃. Similarly, prolonging the extraction (>30 min) decreased TPC. Further, increasing voltage (from 110 to 260 V) shortened the come-up time (from 35.75 to 5.16 min) and increased the heating rate (from 2.71 to 18.80 °C/min−1). The optimal conditions were 30 min of extraction at 80 °C, 160 V, and 900 Hz. Verification of the optimal conditions revealed that OOH yielded an extract with valuable bioactive compounds and saved 50% of the time and 80% of energy compared to the conventional treatment. The UPLC-DAD-ESI-MS-MS showed that there were similarities between the chemical profiles of the extracts obtained by conventional and OOH methods, while the concentration of major compounds varied depending on the extraction method. This information can help achieve sustainable development goals (SDGs) by maximizing the yield and minimizing energy and time consumption.
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14
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Liu Y, Zhang H, Yu H, Li J, Brennan MA, Brennan CS, Qin Y. Wheat Bread Fortified with
Dictyophora Indusiata
Powder
: Evaluation of Quality Attributes, Antioxidant Characteristics and Bread Staling. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yudi Liu
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Heng Zhang
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Hongda Yu
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Jiang Li
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Margaret A Brennan
- School of ScienceRoyal Melbourne Institute of Technology UniversityMelbourne3000Australia
| | - Charles S Brennan
- School of ScienceRoyal Melbourne Institute of Technology UniversityMelbourne3000Australia
| | - Yuyue Qin
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
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15
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Altarawneh RM, Al‐Jaafreh AM, Qaralleh H, Al‐Qaralleh OS. Chemical profiling of Punica granatum peels from Jordan using
LC–MS
/
MS
and study on their biological activities. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rakan M. Altarawneh
- Department of Chemistry Faculty of Science Mu'tah University Al‐Karak Jordan
| | - Ahmad M. Al‐Jaafreh
- Department of Medical Laboratory Sciences Faculty of Science Mu'tah University Al‐Karak Jordan
| | - Haitham Qaralleh
- Department of Medical Laboratory Sciences Faculty of Science Mu'tah University Al‐Karak Jordan
| | - Omar S. Al‐Qaralleh
- Department of Biological Sciences Faculty of Science Mu'tah University Al‐Karak Jordan
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16
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Gonçalves AC, Nunes AR, Flores-Félix JD, Alves G, Silva LR. Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties. Molecules 2022; 27:3294. [PMID: 35630771 PMCID: PMC9145489 DOI: 10.3390/molecules27103294] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/19/2022] [Accepted: 05/19/2022] [Indexed: 02/04/2023] Open
Abstract
Nowadays, it is largely accepted that the daily intake of fruits, vegetables, herbal products and derivatives is an added value in promoting human health, given their capacity to counteract oxidative stress markers and suppress uncontrolled pro-inflammatory responses. Given that, natural-based products seem to be a promising strategy to attenuate, or even mitigate, the development of chronic diseases, such as diabetes, and to boost the immune system. Among fruits, cherries and blueberries are nutrient-dense fruits that have been a target of many studies and interest given their richness in phenolic compounds and notable biological potential. In fact, research has already demonstrated that these fruits can be considered functional foods, and hence, their use in functional beverages, whose popularity is increasing worldwide, is not surprising and seem to be a promising and useful strategy. Therefore, the present review reinforces the idea that cherries and blueberries can be incorporated into new pharmaceutical products, smart foods, functional beverages, and nutraceuticals and be effective in preventing and/or treating diseases mediated by inflammatory mediators, reactive species, and free radicals.
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Affiliation(s)
- Ana C Gonçalves
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CIBIT-Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Ana R Nunes
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CNC-Centre for Neuroscience and Cell Biology, Faculty of Medicine, University of Coimbra, 3000-548 Coimbra, Portugal
| | - José D Flores-Félix
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Gilberto Alves
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Luís R Silva
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CPIRN-UDI-IPG-Center of Potential and Innovation of Natural Resources, Research Unit for Inland Development, Polytechnic Institute of Guarda, 6300-559 Guarda, Portugal
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17
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Fermentation of Vaccinium floribundum Berries with Lactiplantibacillus plantarum Reduces Oxidative Stress in Endothelial Cells and Modulates Macrophages Function. Nutrients 2022; 14:nu14081560. [PMID: 35458122 PMCID: PMC9027973 DOI: 10.3390/nu14081560] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 12/15/2022] Open
Abstract
Accumulating evidence suggests that high consumption of natural antioxidants promotes health by reducing oxidative stress and, thus, the risk of developing cardiovascular diseases. Similarly, fermentation of natural compounds with lactic acid bacteria (LAB), such as Lactiplantibacillus plantarum, enhances their beneficial properties as regulators of the immune, digestive, and cardiovascular system. We investigated the effects of fermentation with Lactiplantibacillus plantarum on the antioxidant and immunomodulatory effects of Pushgay berries (Vaccinium floribundum, Ericaceae family) in human umbilical vein endothelial cells (HUVECs) and macrophage cell line RAW264.7. Polyphenol content was assayed by Folin–Ciocalteu and HPLC-MS/MS analysis. The effects of berries solutions on cell viability or proliferation were assessed by WST8 (2-(2-methoxy-4-nitrophenyl)-3-(4-nitrophenyl)-5-(2,4-disulfophenyl)-2H-tetrazolium, monosodium salt and Lactate dehydrogenase (LDH) release, Trypan blue exclusion test, and Alamar blue assay. Antioxidant activity was evaluated by a cell-based chemiluminescent probe for the detection of intracellular H2O2 production in HUVECs. Heme oxygenase-1 (HO-1) expression levels were investigated by RT-qPCR. Glutathione reductase (GR), glutathione peroxidase (Gpx), superoxide dismutase (SOD), and catalase (CAT) activities, as markers of intracellular antioxidant defense, were evaluated by spectrophotometric analysis. The immunomodulatory activity was examined in RAW 264.7 by quantification of inducible nitric oxide synthase (iNOS) and Tumor Necrosis Factor—alpha (TNFα) by RT-qPCR. Data showed that fermentation of Pushgay berries (i) enhances the content of quercetin aglycone, and (ii) increases their intracellular antioxidant activity, as indicated by the reduction in H2O2-induced cell death and the decrease in H2O2-induced HO-1 gene expression in HUVECs treated for 24 h with fermented berries solution (10 µg/mL). Moreover, treatment with Pushgay berries for 72 h (10 µg/mL) promotes cells growth in RAW 264.7, and only fermented Pushgay berries increase the expression of iNOS in the same cell line. Taken together, our results show that LAB fermentation of Pushgay berries enhances their antioxidant and immunomodulatory properties.
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18
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Abdalla AA, Yagi S, Abdallah AH, Abdalla M, Sinan KI, Zengin G. Phenolic profile, antioxidant and enzyme inhibition properties of seed methanolic extract of seven new Sunflower lines: From fields to industrial applications. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.10.014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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