1
|
Adiamo OQ, Bobasa EM, Phan ADT, Akter S, Seididamyeh M, Dayananda B, Gaisawat MB, Kubow S, Sivakumar D, Sultanbawa Y. In-vitro colonic fermentation of Kakadu plum (Terminalia ferdinandiana) fruit powder: Microbial biotransformation of phenolic compounds and cytotoxicity. Food Chem 2024; 448:139057. [PMID: 38555694 DOI: 10.1016/j.foodchem.2024.139057] [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: 07/28/2023] [Revised: 01/26/2024] [Accepted: 03/15/2024] [Indexed: 04/02/2024]
Abstract
Kakadu plum (Terminalia ferdinandiana) (KP) is an indigenous fruit used as a functional ingredient in powdered form. Three KP doses (1, 2.5 and 5 g) were digested in a dynamic in vitro gut digestion model over 48 h. Faecal water digests from the colonic reactors were assessed for total soluble polyphenols (TSP), ferric reducing antioxidant power (FRAP), phenolic metabolites and short-chain fatty acids (SCFAs). Effects of digests on cell viability were tested against Caco-2 intestinal and HepG2 hepatic cells. All doses of KP fermentation produced castalagin, corilagin, chebulagic acid, chebulinic acid, and gallic acid. TSP and FRAP significantly increased in 5 g KP digests at 0 and 48 h of fermentation. SCFA concentrations significantly increased after 48 h. Cytotoxic effects of 2.5 and 5 g KP digests diminished significantly after 12 h. Overall, colonic fermentation increased antioxidant activity and polyphenolic metabolites of 5 g KP powder for 48 h.
Collapse
Affiliation(s)
- Oladipupo Q Adiamo
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland (UQ), Indooroopilly, QLD 4068, Australia
| | - Eshetu M Bobasa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland (UQ), Indooroopilly, QLD 4068, Australia
| | - Anh Dao Thi Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland (UQ), Indooroopilly, QLD 4068, Australia
| | - Saleha Akter
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland (UQ), Indooroopilly, QLD 4068, Australia
| | - Maral Seididamyeh
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland (UQ), Indooroopilly, QLD 4068, Australia
| | - Buddhi Dayananda
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
| | | | - Stan Kubow
- School of Human Nutrition, McGill University, Montréal, QC, Canada
| | - Dharini Sivakumar
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland (UQ), Indooroopilly, QLD 4068, Australia; Phytochemical Food Network, Department of Crop Sciences, Tshwane University of Technology, Pretoria 001, South Africa
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland (UQ), Indooroopilly, QLD 4068, Australia.
| |
Collapse
|
2
|
Montoya-Hernández D, Dufoo-Hurtado E, Cruz-Hernández A, Campos-Vega R. Spent coffee grounds and its antioxidant dietary fiber promote different colonic microbiome signatures: Benefits for subjects with chronodisruption. Microb Pathog 2023; 185:106431. [PMID: 37984489 DOI: 10.1016/j.micpath.2023.106431] [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: 08/25/2023] [Revised: 10/17/2023] [Accepted: 10/28/2023] [Indexed: 11/22/2023]
Abstract
Chronodisruption, commonly displayed by people living with obesity (PLO), is linked to colonic microbiota dysbiosis, and may increase the risk of many chronic non-communicable diseases, whereas dietary interventions-called chrononutrition may mitigate it. We evaluated the in vitro effects of spent coffee grounds (SCG), and their antioxidant dietary fiber (SCG-DF) on the colonic microbiota of an obese donor displaying dysbiosis and chronodisruption. Basal microbiota pattern was associated with an increased risk of non-communicable chronic diseases. Both samples decrease species richness and increase microbiota diversity (p < 0.05; Chao and Shannon index, respectively), positively enhancing Firmicutes/Bacteroidetes index (SCG, p < 0.04; SCG-DF, p < 0.02). SCG and SCG-DF modulated the microbiota, but SCG-DF induced greater changes, significantly increasing. p_Actonobacterias (SCG p < 0.04; SCG-DF, p < 0.02), and reducing g_Alistipes; s_putredinis, g_Prevotella;s_copri. The highest increase was displayed by p_Proteobacteria (f_Desulfovibrionaceae and f_Alcanigenaceae, p < 0.05), while g_Haemophilus; s_parainfluenzae decreased (p < 0.05). However, neither SCG nor SCG-DF modulated g_Alistipes (evening-type colonic microbial marker) beneficially. SCG and SCG-DF reduced (p < 0.05) g_Lachnospira, a microbial evening-type marker, among other microbial populations, of an obese donor displaying chronodisruption and dysbiosis. SCG and SCG-DF displayed a prebiotic effect with the potential to mitigate diseases linked to chronodisruption.
Collapse
Affiliation(s)
- Diego Montoya-Hernández
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro, 76010, Qro, Mexico.
| | - Elisa Dufoo-Hurtado
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro, 76010, Qro, Mexico.
| | - Andrés Cruz-Hernández
- Escuela de Agronomía, Universidad De La Salle Bajío Campus Campestre, Av. Universidad 602, Col. Lomas del Campestre, León, 37150, Mexico.
| | - Rocio Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro, 76010, Qro, Mexico.
| |
Collapse
|
3
|
Tripathi S, Murthy PS. Coffee oligosaccharides and their role in health and wellness. Food Res Int 2023; 173:113288. [PMID: 37803601 DOI: 10.1016/j.foodres.2023.113288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 10/08/2023]
Abstract
Coffee oligosaccharides (COS) are novel sources of prebiotics comprising manno-oligosaccharides, galacto-oligosaccharides, arabinoxylan-oligosaccharides, and cello-oligosaccharides. These oligosaccharides function as prebiotics, antioxidant-dietary fiber owing to important physicochemical and physiological properties, adjuvants, pharma, nutraceutical food, gut health, immune system boosting, cancer treatment, and many more. Research suggests COS performs prebiotic action, as it enhances gut health by promoting beneficial bacteria in the colon and releasing functional metabolites such as SCFAs. However, research on COS concerning other metabolic illnesses is still lacking. Among various production strategies, pretreatment and enzymatic hydrolysis are preferred for the production of COS. Functional oligosaccharides can add value to coffee waste and reduce the environmental impact of coffee manufacturing, besides providing more options for healthy and active ingredients. This review updates COS, production, bio-activity, their role as a functional food, food supplements/natural food additives, prebiotics and many applications of health sectors. Research is desirable to extend information on COS and their bio-activity, besides in vivo and clinical trials, to assess their effects in prior human formulations into the food and therapeutic arena.
Collapse
Affiliation(s)
- Shivani Tripathi
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Pushpa S Murthy
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| |
Collapse
|
4
|
Temiño V, Gerardi G, Cavia-Saiz M, Diaz-Morales N, Muñiz P, Salazar G. Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity. Foods 2023; 12:3193. [PMID: 37685126 PMCID: PMC10487202 DOI: 10.3390/foods12173193] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Bread crust constitutes an important by-product of the bakery industry, and its utilization for the isolation of melanoidins to be used as a functional ingredient can enhance its added value and contribute to health. The aim of this study was to evaluate the bioaccessibility, bioactivity, and genoprotective effect of melanoidins derived from bread crust. Bioaccessibility was assessed in gastric, intestinal digestion, and colonic fermentation fractions. The results revealed a relationship between bioaccessible melanoidins and their type (common or soft bread). No cytotoxicity effects were observed for bioaccessible fractions, as assessed by MTT and RTA methods, and they did not affect the distribution of E-cadherin in Caco-2 cells, confirming their ability to maintain membrane integrity. Furthermore, our study demonstrated that the gastrointestinal and colonic fermentation fractions successfully transported across the intestinal barrier, without affecting cell permeability, and showed antioxidant activity on the basolateral side of the cell monolayer. Remarkably, both fractions displayed a significant genoprotective effect in Caco-2 cells. Our findings provide crucial insights into the relationship between the melanoidins and their bioactivity and genoprotective effect. These results demonstrated the potential of bioaccessible melanoidins as valuable bioactive compounds for the development of functional foods, without showing toxic effects on gastrointestinal cells.
Collapse
Affiliation(s)
| | | | | | | | - Pilar Muñiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain; (V.T.); (G.G.); (M.C.-S.); (G.S.)
| | | |
Collapse
|
5
|
Li M, Lu P, Wu H, de Souza TSP, Suleria HAR. In vitro digestion and colonic fermentation of phenolic compounds and their bioaccessibility from raw and roasted nut kernels. Food Funct 2023; 14:2727-2739. [PMID: 36852611 DOI: 10.1039/d2fo03392e] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Abstract
Roasting and digestion affect nut kernel phenolic compounds' bioaccessibility and bioactivity. In this study, three types of raw and commercially roasted nut kernels (almonds, cashews, and walnuts) were treated by in vitro digestion and colonic fermentation. The objective was to analyze the effect of roasting on their phenolic content, associated antioxidant potential, bioaccessibility, and short chain fatty acid (SCFA) synthesis altering. Among these, raw and roasted walnuts performed best, with significantly higher total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging (2,2'-diphenyl-1-picrylhydrazyl (DPPH) assay) values, and ferric reducing antioxidant power (FRAP) values after completing gastrointestinal digestion. With the exception of cashews, roasting had no significant effect on antioxidant capacity during digestion from oral to small intestinal phase. Almonds showed the highest DPPH values after 16-hour colonic fermentation, reaching above 7.60 mg TE per g. Roasting had a positive effect on the free radical savagery capacity of walnuts within 16-24 hours of fecal fermentation. Significant differences were found in the bioaccessibility of individual compounds in raw and roasted nuts. As for almond and walnut, roasting increases the release and breakdown of phenolic compounds during colonic fermentation and have a positive impact on the bioaccessibility of specific phenolic compounds. The colonic bioaccessibility of most phenolic compounds was the highest. Due to heat polysaccharide breakdown, the total SCFAs produced were limited up to 0.03 mM. Raw almonds produced the most SCFAs at 16-hour fermentation and illustrated more benefits to gut health.
Collapse
Affiliation(s)
- Minhao Li
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - Peiyao Lu
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville 3010, VIC, Australia.
- Wuxi Food Safety Inspection and Test Center, 35 South Changjiang Road, Wuxi, Jiangsu Province, 214000, China
| | - Hanjing Wu
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - Thaiza S P de Souza
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - Hafiz A R Suleria
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville 3010, VIC, Australia.
| |
Collapse
|
6
|
Machado M, Ferreira H, Oliveira MBPP, Alves RC. Coffee by-products: An underexplored source of prebiotic ingredients. Crit Rev Food Sci Nutr 2023; 64:7181-7200. [PMID: 36847145 DOI: 10.1080/10408398.2023.2181761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Abstract
Consumers' demand for foods with high nutritional value and health benefits has fueled the development of prebiotic foods. In coffee industry, cherries transformation into roasted beans generates a large amount of waste/by-products (pulp/husks, mucilage, parchment, defective beans, silverskin and spent coffee grounds) that usually end up in landfills. The possibility to use coffee by-products as relevant sources of prebiotic ingredients is herein ascertained. As a prelude to this discussion, an overview of pertinent literature on prebiotic action was conducted, including on biotransformation of prebiotics, gut microbiota, and metabolites. Existing research indicates that coffee by-products contain significant levels of dietary fiber and other components that can improve gut health by stimulating beneficial bacteria in the colon, making them excellent candidates for prebiotic ingredients. Oligosaccharides from coffee by-products have lower digestibility than inulin and can be fermented by gut microbiota into functional metabolites, such as short-chain fatty acids. Depending on the concentration, melanoidins and chlorogenic acids may also have prebiotic action. Nevertheless, there is still a lack of in vivo studies to validate such findings in vitro. This review shows how coffee by-products can be interesting for the development of functional foods, contributing to sustainability, circular economy, food security, and health.
Collapse
Affiliation(s)
- Marlene Machado
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Helena Ferreira
- REQUIMTE/UCIBIO, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| |
Collapse
|
7
|
Gu J, Li M, Nawaz MA, Stockmann R, Buckow R, Suleria HAR. In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics. Nutrients 2022; 15:89. [PMID: 36615747 PMCID: PMC9824445 DOI: 10.3390/nu15010089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/17/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Faba bean (Vicia faba L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of faba bean hydrolysates and oil-in-water (O/W) emulsions. Results indicate that the enzymic hydrolysates of faba proteins exhibited higher protein solubility, increased electronegativity, and decreased surface hydrophobicity than native faba protein. O/W emulsions showed improved colloidal stability for the faba protein hydrolysates after ultra-high temperature processing (UHT). Furthermore, UHT processing preserved total phenolic content, DPPH and ABTS radical scavenging abilities while decreasing total flavonoid content and ferric reducing power. Besides, the release of phenolic compounds in faba bean hydrolysates (FBH) and emulsions (FBE) improved after intestinal digestion by 0.44 mg GAE/g and 0.55 mg GAE/g, respectively. For colonic fermentation, FBH demonstrated an approximately 10 mg TE/g higher ABTS value than FBE (106.45 mg TE/g). Total SCFAs production of both FBH and FBE was only 0.03 mM. The treatment of FBH with 30 min enzymatic hydrolysis displayed relatively higher antioxidant capacities and SCFAs production, indicating its potential to bring more benefits to gut health. Overall, this study showed that enzymic hydrolysis of faba proteins not only improved the colloidal emulsion stability, but also released antioxidant capacity during in vitro digestibility and colonic fermentation. Colonic fermentation metabolites (SCFAs) were related to the degree of hydrolysis for both FBH and FBE. Additional studies are required to further elucidate and differentiate the role of phenolics during faba protein processing and digestion stages in comparison to contributions of peptides, amino acids and microelements to digestion rates, antioxidant capacities and colonial SCFA production.
Collapse
Affiliation(s)
- Jingyu Gu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minhao Li
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Malik Adil Nawaz
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, VIC 3030, Australia
| | - Regine Stockmann
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, VIC 3030, Australia
| | - Roman Buckow
- Centre for Advanced Food Engineering, School of Chemical and Biomolecular Engineering, The University of Sydney, Darlington, NSW 2006, Australia
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| |
Collapse
|
8
|
Wu H, Liu Z, Lu P, Barrow C, Dunshea FR, Suleria HAR. Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation. Food Chem 2022; 386:132794. [PMID: 35349898 DOI: 10.1016/j.foodchem.2022.132794] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/14/2022] [Accepted: 03/22/2022] [Indexed: 12/28/2022]
Abstract
Bioaccessibility and bioactivity of phenolic compounds in coffee beans relate to roasting and digestion process. This study aimed to estimate phenolic content, antioxidant potential, bioaccessibility, and changes in short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of commercial roasted (light, medium and dark) coffee beans. There was no significant difference found among all three different roasting levels. TPC and DPPH were enhanced 15 mg GAE/g and 60 mg TE/g during gastrointestinal digestion, respectively. For colonic fermentation, the highest TPC and FRAP of all coffee beans was found at 2 and 4 h, respectively. The gastric bioaccessibility of most of the phenolic compounds were relatively higher due to thermal phenolic degradation. Total SCFAs production was only up to 0.02 mM because of thermal polysaccharide decomposition. Light roasted beans exhibited relatively higher phenolic bioaccessibility, antioxidant activities and SCFAs production, which would be more beneficial to gut health.
Collapse
Affiliation(s)
- Hanjing Wu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, VIC, Australia
| | - Ziyao Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, VIC, Australia
| | - Peiyao Lu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, VIC, Australia
| | - Colin Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, VIC, Australia; Faculty of Biological Sciences, The University of Leeds, Leeds, UK
| | - Hafiz A R Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, VIC, Australia; Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia.
| |
Collapse
|
9
|
Tropical fruits from Australia as potential treatments for metabolic syndrome. Curr Opin Pharmacol 2022; 63:102182. [PMID: 35149297 DOI: 10.1016/j.coph.2022.102182] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 01/03/2022] [Accepted: 01/04/2022] [Indexed: 12/16/2022]
Abstract
Australia has a unique and diverse flora, including indigenous fruits, used by Australian Aboriginals for food and medicines for up to 45,000 years as well as recently introduced fruits for commercial production. However, this range of fruits has not led to the development of functional foods, for example for chronic inflammatory diseases such as metabolic syndrome including obesity, hypertension, fatty liver and diabetes. This review examines the potential of tropical and subtropical fruits from Australia to be used as functional foods for metabolic syndrome, including Davidson's plum, Queen Garnet plum, durian, litchi, breadfruit, jackfruit, mangosteen, papaya, jabuticaba, coffee and seaweed. Preclinical studies have defined potential responses of these functional foods in metabolic syndrome but the usefulness in humans with metabolic syndrome requires clinical studies which are scarce in the relevant literature. Overall, these Australian examples show that tropical fruits can provide functional foods to decrease chronic inflammatory diseases.
Collapse
|
10
|
Silva MFD, Pettinato M, Casazza AA, Maciel MIS, Perego P. Design and evaluation of non-conventional extraction for bioactive compounds recovery from spent coffee (Coffea arabica L.) grounds. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.11.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
11
|
How do green and black coffee brews and bioactive interaction with gut microbiome affect its health outcomes? Mining evidence from mechanistic studies, metagenomics and clinical trials. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
12
|
Iriondo-DeHond A, Rodríguez Casas A, del Castillo MD. Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients. Front Nutr 2021; 8:730343. [PMID: 34712686 PMCID: PMC8545818 DOI: 10.3389/fnut.2021.730343] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 09/08/2021] [Indexed: 12/17/2022] Open
Abstract
Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter.
Collapse
Affiliation(s)
| | | | - Maria Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, Madrid, Spain
| |
Collapse
|
13
|
In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies. Foods 2021; 10:foods10081837. [PMID: 34441614 PMCID: PMC8391337 DOI: 10.3390/foods10081837] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/29/2021] [Accepted: 08/05/2021] [Indexed: 11/30/2022] Open
Abstract
Spent coffee ground (SCG) is a significant by-product generated by the coffee industry. It is considered a great source of bioactive molecules well-recognized for exerting biological properties. This study aimed to implement SCG in a baked foods, such as cookies (SCGc), to increase their bioactive potential. A comprehensive study of the polyphenolic fraction of the SCG and SCGc using a high-resolution mass spectrometry analysis was performed. Moreover, the polyphenol bioaccessibility and change in antioxidant activity during simulated gastrointestinal digestion (GiD) were assessed. Data showed that SCGc provided 780 mg of melanoidins, 16.2 mg of chlorogenic acid (CGA), 6.5 mg of caffeine, and 0.08 mg of phenolic acids per 100 g of sample. Moreover, the 5-caffeoylquinic acid was the most relevant CGA found in SCG (116.4 mg/100 g) and SCGc (8.2 mg/100 g) samples. The antioxidant activity evaluated through three spectrophotometric tests, and the total phenolic compounds of SCGc samples exhibited significantly higher values than the control samples. Furthermore, during simulated GiD, the highest bioaccessibility of SCGc polyphenols was observed after the colonic stage, suggesting their potential advantages for human health. Therefore, SCG with high content in bioactive molecules could represent an innovative ingredient intended to fortify baked food formulations.
Collapse
|
14
|
Liu Y, Seah RH, Abdul Rahaman MS, Lu Y, Liu SQ. Concurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: Impacts on non-volatile and volatile components of spent coffee grounds hydrolysates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111795] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
15
|
Dufoo-Hurtado E, Olvera-Bautista R, Wall-Medrano A, Loarca-Piña G, Campos-Vega R. In vitro gastrointestinal digestion and simulated colonic fermentation of pistachio nuts determine the bioaccessibility and biosynthesis of chronobiotics. Food Funct 2021; 12:4921-4934. [PMID: 34100470 DOI: 10.1039/d0fo02708a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Chronodisruption leads to obesity and other metabolic disorders that can be alleviated by food-derived potential chronobiotics, such as phytomelatonin (PMT), phenolic compounds (PCs) and dietary fiber rich pistachios. Pistachios with (PN + SC) or without (PN) the seed coat were investigated for their in vitro chronobiotic potential since they are one of the main reported PMT sources. Consequently we evaluated the bioaccessibility, permeability, and biosynthesis of pistachio chronobiotics, particularly PMT, during gastrointestinal and colonic fermentation. The maximum in vitro bioaccessibility and apparent permeability (efflux-prone) of PCs, flavonoids and PMT were sample-specific [∼1.3% (both), 27 and 3.4% (PN + SC)], but additional amounts (flavonoids > PCs > PMT) were released under simulated colonic conditions. Short-chain fatty acids (SCFAs; 38 mM; >50% butyrate, PN + SC > PN) and some metabolites (e.g., indole, benzaldehyde, phenolic acids, and aliphatic/aromatic hydrocarbons) were detected depending on the sample. The predominant pistachio butyrate production during in vitro colonic fermentation can improve chronodisruption and benefit obese individuals. Pistachio's digestion increases the bioaccessibility and intestinal permeability of potential chronobiotics (PMT and PCs) and the biosynthesis of colonic metabolites (SCFAs, among others) also with chronobiotic potential.
Collapse
Affiliation(s)
- Elisa Dufoo-Hurtado
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Qro, Querétaro 76010, Mexico.
| | | | | | | | | |
Collapse
|