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Jia Y, Liu Y, Wu Y, Feng C, Zhang H, Ren F, Liu H. The regulation of glucose and lipid metabolism through the interaction of dietary polyphenols and polysaccharides via the gut microbiota pathway. Food Funct 2024; 15:8200-8216. [PMID: 39039938 DOI: 10.1039/d4fo00585f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/24/2024]
Abstract
The interaction of polyphenols-polysaccharides-gut microbiota to promote health benefits has become a hotspot and direction for precise dietary intervention strategies and foundational research in biomedicine. Both dietary polyphenols and polysaccharides possess biological activities that regulate body health. Single components, due to their inherent structure and physicochemical properties, have a low bioavailability, thus are unable to exert their optimal effects. The compound structure formed by the interaction of polyphenols and polysaccharides can enhance their functional properties, thereby more effectively promoting health benefits and preventing diseases. This review primarily focuses on the roles played by polyphenols and polysaccharides in regulating glucose and lipid metabolism, the improvement of glucose and lipid metabolism through the gut microbial pathway by polyphenols and polysaccharides, and the mechanisms by which polyphenols and polysaccharides interact to regulate glucose and lipid metabolism. A considerable amount of preliminary research has confirmed the regulatory effects of plant polyphenols and polysaccharides on glucose and lipid metabolism. However, studies on the combined effects and mechanisms of these two components are still very limited. This review aims to provide a reference for subsequent research on their interactions and changes in functional properties.
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Affiliation(s)
- Yuanqiang Jia
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Yanan Liu
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Yingying Wu
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Chaohui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
| | - Huijuan Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Hongzhi Liu
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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2
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Li H, Wu X, Wu W. Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers. Int J Biol Macromol 2024; 277:134314. [PMID: 39094879 DOI: 10.1016/j.ijbiomac.2024.134314] [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: 04/25/2024] [Revised: 07/03/2024] [Accepted: 07/28/2024] [Indexed: 08/04/2024]
Abstract
To develop novel food-grade Pickering emulsion stabilizers, insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) was prepared into Pickering emulsion stabilizers after different mechanical pretreatments (shear, high-pressure homogenization, ultrasonic, and combined mechanical pretreatment). With the increase in mechanical pretreatment types, the covalent binding of proteins and polysaccharides in IRBPPP gradually enhanced, the breakage efficiency of IRBPPP gradually increased (IRBPPP particle size decreased from 220.54 to 67.89 μm, the specific surface area of IRBPPP particle increased from 993.47 to 2033.86 cm-1/g), and the microstructure of IRBPPP gradually showed an orderly network structure, which enhanced the IRBPPP dispersion stability and the Pickering emulsion stability. Pickering emulsion stability was highly correlated (P < 0.01) with the breakage efficiency of IRBPPP particles. Overall, the combined mechanical pretreatment improved the stability of the IRBPPP-stabilized Pickering emulsion. The study added value to rice bran products and offered a new way to create stable food-grade Pickering emulsions for functional foods using natural protein-polysaccharide-phenol complex particles.
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Affiliation(s)
- Helin Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaojuan Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Wei Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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3
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Jia Y, Wang Z, Liang X, Tu C, Khalifa I, Wang C, Zhu Y, Chen H, Hu L, Li C. Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications. Food Chem 2024; 459:140344. [PMID: 38991450 DOI: 10.1016/j.foodchem.2024.140344] [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: 03/21/2024] [Revised: 06/17/2024] [Accepted: 07/03/2024] [Indexed: 07/13/2024]
Abstract
Persimmons are widely acknowledged as a valuable source of both medicinal and nutritional components, providing a diverse spectrum of nutrients and phytochemicals. Despite these benefits, biases against persimmons persists due to their characteristic astringent flavor that sets them apart from other fruits. Although several studies have explored various aspects of persimmons, a comprehensive review that addresses post-harvest challenges, processing innovations, and potential applications is notably absent in the literature. This review aims to fill this gap by discussing a range of topics, including emerging preservation technologies, methods for detecting and eliminating astringency, identification of functional elements, health-promoting prospects, and advancements in processed persimmon products. The primary objective is to enhance the utilization of persimmons and promote the development of diverse, customized products, thereby fostering the emergence of functional and futuristic foods.
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Affiliation(s)
- Yangyang Jia
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Zhen Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Xinhong Liang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Cunjian Tu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736, Egypt; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Chuang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Yingheng Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Haoyu Chen
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Lanlan Hu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China.
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
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4
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Li Q, Huang J, Zhao T, Wang Y, Cai F, McClements DJ, Fu Y, Shen P, Xu J. Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties. Food Chem 2024; 442:138490. [PMID: 38245989 DOI: 10.1016/j.foodchem.2024.138490] [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: 10/01/2023] [Revised: 12/31/2023] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
In this study, the effects of thermal treatments on the structural, rheological, water mobility, antioxidant, and astringency properties of proanthocyanidin (PA)-pectin binary complexes were investigated. Thermal treatments (25, 63, or 85 °C) significantly decreased the particle size but increased the molecular weight of PA-pectin complexes, which indicated that heating altered the intermolecular and intramolecular interactions between PA and pectin. The thermal treatments reduced the apparent viscosity of both pectin and PA-pectin complexes, but the presence of proanthocyanidins (PAs) increased the apparent viscosity and water mobility of the PA-pectin complexes. Antioxidant activity analysis showed that the presence of pectin slightly reduced the antioxidant activity of the PAs, but there were no significant changes in the total phenolic content and antioxidant activity after thermal treatment. Finally, we found that pectin reduced the astringency of the PAs by forming PA-pectin complexes. Moreover, the thermal treatments also significantly reduced the astringency of the PA-pectin complexes.
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Affiliation(s)
- Qian Li
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jialu Huang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Tiantian Zhao
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yuli Wang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Fengjiao Cai
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | | | - Yinxin Fu
- Wuhan Fourth Hospital, Wuhan, Hubei 430000, China
| | - Peiyi Shen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Jian Xu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China.
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5
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Zhang Y, Zhu L, Zhao M, Jia Y, Li K, Li C. The effects of inulin on solubilizing and improving anti-obesity activity of high polymerization persimmon tannin. Int J Biol Macromol 2024; 270:132232. [PMID: 38734349 DOI: 10.1016/j.ijbiomac.2024.132232] [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: 03/08/2024] [Revised: 04/23/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024]
Abstract
High polymerization persimmon tannin has been reported to have lipid-lowering effects. Unfortunately, the poor solubility restricts its application. This research aimed to investigate the effect and mechanism of inulin on solubilizing of persimmon tannin. Furthermore, we examined whether the addition of inulin would affect the attenuated obesity effect of persimmon tannin. Transmission electron microscope (TEM), Isothermal titration calorimetry (ITC) and Fourier transform infrared spectroscopy (FT-IR) results demonstrated that inulin formed a gel-like network structure, which enabled the encapsulation of persimmon tannin through hydrophobic and hydrogen bond interactions, thereby inhibiting the self-aggregation of persimmon tannin. The turbidity of the persimmon tannin solution decreased by 56.2 %, while the polyphenol content in the supernatant increased by 60.0 %. Furthermore, biochemical analysis and 16s rRNA gene sequencing technology demonstrated that persimmon tannin had a significant anti-obesity effect and improved intestinal health in HFD-fed mice. Moreover, inulin was found to have a positive effect on enhancing the health benefits of persimmon tannin, including improving hepatic steatosis and gut microbiota dysbiosis. it enhanced the abundance of beneficial core microbes while decreasing the abundance of harmful bacteria. Our findings expand the applications of persimmon tannin in the food and medical sectors.
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Affiliation(s)
- Yajie Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Lin Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Mengyao Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Yangyang Jia
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
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6
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Li F, Zeng K, Ming J. Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination. Crit Rev Food Sci Nutr 2023:1-37. [PMID: 37966135 DOI: 10.1080/10408398.2023.2278169] [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: 11/16/2023]
Abstract
Dietary fiber (DF) and polyphenols (DP) are typical blood sugar-lowering components, and both play distinct yet interconnected roles in exerting their blood sugar-lowering effects. We comprehensively summarized the single and combined effects of DF and DP on blood glucose homeostasis through regulating the relevant factors in the upper gastrointestinal tract (UGT) and lower gastrointestinal tract (LGT). In the UGT, DF slowed down glucose metabolism by enhancing digesta viscosity and hindering enzyme-substrate interaction. DP primarily targeted enzymes and substrates. When combined, DP enhanced the adsorption capacity of DF for glucose. DF weakened DP's inhibitory effect on enzymes. Both DF and DP disrupted glucose intestinal uptake via physical or genomic modulation, but the co-consumption of DF and DP demonstrated a lower inhibitory effect on glucose uptake than DP alone. In the LGT, DF and DP showed synergistic or antagonistic effects on gut microbiota. Remarkably, whole foods exhibited potent prebiotic effects due to their compound-rich matrix, potentially enhancing glucose homeostasis and expanding dietary options for glucose regulation research.
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Affiliation(s)
- Fuhua Li
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Research Group Food Chem and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
| | - Kaifang Zeng
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
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7
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Dai L, Wang T, Liu Y, Lan Y, Ji L, Jiang J, Li P. Fluorescence probe technique for determining the hydrophobic interactions and critical aggregation concentrations of Gleditsia microphylla gum, circular Gleditsia sinensis gum, and tara gum. Int J Biol Macromol 2023; 247:125707. [PMID: 37423453 DOI: 10.1016/j.ijbiomac.2023.125707] [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: 03/20/2023] [Revised: 05/28/2023] [Accepted: 07/03/2023] [Indexed: 07/11/2023]
Abstract
Circular Gleditsia sinensis gum, Gleditsia microphylla gum, and tara gum are galactomannans (GMs) with similar mannose/galactose (M/G) molar ratios, which complicates the characterization of physicochemical properties using conventional methods. Herein, the hydrophobic interactions and critical aggregation concentrations (CACs) of the GMs were compared using a fluorescence probe technique, in which the I1/I3 ratio of pyrene indicated polarity changes. With increasing GM concentration, the I1/I3 ratio decreased slightly in dilute solutions below the CAC but decreased sharply in semidilute solutions above the CAC, indicating that the GMs formed hydrophobic domains. However, increases in temperature destroyed the hydrophobic microdomains and increased the CACs. Higher concentrations of salts (SO42-, Cl-, SCN-, and Al3+) promoted hydrophobic microdomain formation, and the CACs in Na2SO4 and NaSCN solutions were lower than those in pure water. Hydrophobic microdomain formation also occurred upon Cu2+ complexation. Although urea addition promoted hydrophobic microdomain formation in dilute solutions, the microdomains were destroyed in semidilute solutions and the CACs increased. The formation or destruction of hydrophobic microdomains depended on the molecular weight, M/G ratio and galactose distribution of GMs. Therefore, the fluorescent probe technique enables the characterization of hydrophobic interactions in GM solutions, which can provide valuable insight into molecular chain conformations.
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Affiliation(s)
- Lanxiang Dai
- School of Chemistry and Chemical Engineering, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Ting Wang
- School of Chemistry and Chemical Engineering, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Yantao Liu
- Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China.
| | - Yanjiao Lan
- School of Chemistry and Chemical Engineering, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Li Ji
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Jianxin Jiang
- School of Chemistry and Chemical Engineering, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China; Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China.
| | - Pengfei Li
- School of Chemistry and Chemical Engineering, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China.
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8
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Hu L, Jia Y, Zhang X, Zhang Y, Dang M, Li C. Application of Persimmon Pectin with Promising Emulsification Properties as an Acidified Milk Drinks Stabilizer. Foods 2023; 12:foods12102042. [PMID: 37238860 DOI: 10.3390/foods12102042] [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: 03/31/2023] [Revised: 04/29/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The present study aimed to evaluate the capability of persimmon pectin (PP) as a stabilizer for acid milk drinks (AMDs) compared with commercial high-methoxyl pectin (HMP) and sugar beet pectin (SBP). The effectiveness of pectin stabilizers was assessed by analyzing particle size, micromorphology, zeta potential, sedimentation fraction, storage, and physical stability. Results of CLSM images and particle size measurements showed that PP-stabilized AMDs had smaller droplet sizes and more uniform distributions, indicating better stabilization potential compared with the HMP- and SBP-stabilized AMDs. Zeta potential measurements revealed that the addition of PP significantly increased the electrostatic repulsion between particles and prevented aggregation. Moreover, based on the results of Turbiscan and storage stability determination, PP exhibited better physical and storage stability compared with HMP and SBP. The combination of steric repulsion and electrostatic repulsion mechanisms exerted a stabilizing effect on the AMDs prepared from PP. Overall, these findings suggest that PP has promising potential as an AMD stabilizer in the food and beverage industry.
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Affiliation(s)
- Lanlan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
| | - Yangyang Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xiaoxiao Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
| | - Yajie Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
| | - Meizhu Dang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
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Wang J, Wu W, Wang C, He S, Yu Z, Wu M, Wu Q. Application of carboxymethyl chitosan-based coating in fresh-cut apple preservation: Incorporation of guava leaf flavonoids and their noncovalent interaction study. Int J Biol Macromol 2023; 241:124668. [PMID: 37121413 DOI: 10.1016/j.ijbiomac.2023.124668] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 04/14/2023] [Accepted: 04/25/2023] [Indexed: 05/02/2023]
Abstract
Carboxymethyl chitosan (CMCS) has antibacterial activity and coating-forming ability. Under the impact of noncovalent interactions, the bioactivity and functionality of CMCS may be positively affected by the coexistence of flavonoids. This study investigated the effect of a CMCS coating incorporated with flavonoids from guava (Psidium guajava L. cv. Carmine) leaf (GLF) on the refrigeration of fresh-cut apples for preservation. Compared with the CMCS group, apples treated with the CMCS-GLF coating showed better quality (weight loss, browning index, firmness), nutritional value (ascorbic acid and total phenolic content), and microbial safety during storage. The mechanism study indicated that the hydrogen bonding, electrostatic, and hydrophobic interactions between CMCS and GLF (the carboxymethyl moiety of CMCS had the highest response priority and binding strength of the interaction with -C-O of GLF) changed the surface charge distribution and microstructure of CMCS, and increased its molecular weight, particle size, viscosity, and hydrophobicity. Thus, the CMCS-GLF coating exerted better bioactivities (antibacterial and antioxidant activity), and its film showed better mechanical and barrier properties. These results revealed that the noncovalent interaction with GLF could modify the physiochemical properties of CMCS, which was beneficial to improve its bioactivity and application value in fresh fruit preservation.
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Affiliation(s)
- Jingyi Wang
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
| | - Wenjuan Wu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Chao Wang
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Shumin He
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Zuwei Yu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qian Wu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
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10
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Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108187] [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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Wang J, Yu Z, Wu W, He S, Xie B, Wu M, Sun Z. Molecular mechanism of epicatechin gallate binding with carboxymethyl β-glucan and its effect on antibacterial activity. Carbohydr Polym 2022; 298:120105. [PMID: 36241282 DOI: 10.1016/j.carbpol.2022.120105] [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: 05/16/2022] [Revised: 09/04/2022] [Accepted: 09/09/2022] [Indexed: 01/05/2023]
Abstract
The non-covalent binding between flavanols and polysaccharides has impacts on their bioactivities, but the binding mechanism is less understood. This work aimed to unveil the non-covalent interactions between epicatechin gallate (ECG) and anionic carboxymethyl Poria cocos polysaccharide (CMPN) at the structural and molecular level based on the synergistic antibacterial effect between them. The results suggested that there was hydrogen bonding, hydrophobic and electrostatic interaction between ECG and CMPN, which was also supported by the results of molecular dynamics simulations. The resulting changes in physicochemical properties enhanced the antibacterial activity of the ECG-CMPN mixture. More specifically, through two-dimensional Fourier transform infrared correlation spectrum (2D-FT-IR) and nuclear magnetic resonance spectroscopy (NMR) analysis, COO- in CMPN carboxymethyl and CO in ECG galloyl had the highest response priority and binding strength in the interaction, allowing us to conclude the critical functional groups that affect the non-covalent interactions of polysaccharide and flavanols and their bioactivities.
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Affiliation(s)
- Jingyi Wang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Zuwei Yu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Wenjuan Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Shumin He
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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12
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Thickening effects of Ca2+ on apple high-methoxyl pectin: Dependences on Ca2+ concentration and the degree of esterification. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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13
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Gong W, Zhao X, Manickam S, Liu X, Li D, Han Y, Kiani H, Feng C, Tao Y. Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Hawthorn Juice Simulation System for Pectin and Polyphenol Adsorption Behavior: Kinetic Modeling Properties and Identification of the Interaction Mechanism. Foods 2022; 11:foods11182813. [PMID: 36140941 PMCID: PMC9498233 DOI: 10.3390/foods11182813] [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: 08/01/2022] [Revised: 08/25/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
The interaction between polyphenols and polysaccharides plays an important role in increasing the turbidity stability of fruit juice and improving unpleasant sensory experiences. The binding adsorption behavior between hawthorn pectin (HP) and polyphenols (epicatechin and chlorogenic acid) accorded with the monolayer adsorption behavior driven by chemical action and were better fitted by pseudo-second order dynamic equation and Langmuir model. The HP binding sites (Qm) and adsorption capacity (Qe) to epicatechin were estimated at 75.188 and 293.627 μg/mg HP, respectively, which was about nine and twelve times higher than that of chlorogenic acid. The interaction between HP and polyphenols exhibited higher turbidity characteristics, particle size and lower zeta potential than epicatechin and chlorogenic acid alone. Meanwhile, according to Fourier Transform Infrared Spectroscopy (FT-IR) analysis, it could be speculated that the interaction between HP and polyphenols resulted in chemical combination. Moreover, ΔH < 0 and TΔS < 0, which indicated that the interaction between HP and polyphenols was mainly driven by hydrogen bonds and van der Waals forces.
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15
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Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structure. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Tsurunaga Y, Takahashi T, Kanou M, Onda M, Ishigaki M. Removal of astringency from persimmon paste via polysaccharide treatment. Heliyon 2022; 8:e10716. [PMID: 36185145 PMCID: PMC9519491 DOI: 10.1016/j.heliyon.2022.e10716] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 05/31/2022] [Accepted: 09/15/2022] [Indexed: 11/25/2022] Open
Abstract
Non-astringent persimmon (Diospyros kaki Thunb.) paste is typically produced by treating astringent persimmon fruit with alcohol or dry ice (to remove tannins) followed by abrasion. However, considering the large yield of astringent persimmons harvested in a short time, this long, laborious method has hindered the use of persimmon paste in food processing. Herein, the addition of polysaccharides was used to produce a non-astringent persimmon paste while maintaining its quality. Among the nine evaluated polysaccharides, high- (HM) and low-methoxyl (LM) pectins, carrageenan, xanthan gum, and sodium alginate exhibited high astringency removal efficiencies. No astringency recurrence was observed after freezing when HM or LM pectin, guar gum, carrageenan, or sodium alginate were added. Moreover, the addition of HM pectin, or LM pectin, or sodium alginate prevented astringency upon heating. Additionally, guar, xanthan, tara gum, or carrageenan effectively inhibited syneresis. Thus, high-quality pastes could be easily and efficiently produced using a combination of polysaccharides.
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Affiliation(s)
- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, 1060 Nishikawatsu-cho, Matsue City, Shimane 690-8504, Japan
| | - Tetsuya Takahashi
- Faculty of Human Science, Shimane University, 1060 Nishikawatsu-cho, Matsue City, Shimane 690-8504, Japan
| | - Mina Kanou
- Graduate School of Human and Social Sciences, Shimane University, 1060 Nishikawatsu-cho, Matsue City, Shimane 690-8504, Japan
| | - Misaki Onda
- Faculty of Education, Shimane University, 1060 Nishikawatsu-cho, Matsue City, Shimane 690-8504, Japan
| | - Mika Ishigaki
- Institute of Agricultural and Life Sciences, Academic Assembly, Shimane University, 1060 Nishikawatsu, Matsue City, Shimane 690-8504, Japan
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17
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Ke Y, Deng L, Dai T, Xiao M, Chen M, Liang R, Liu W, Liu C, Chen J. Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview. Crit Rev Food Sci Nutr 2022; 63:11385-11398. [PMID: 35730204 DOI: 10.1080/10408398.2022.2089626] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Carotenoids, polyphenols, and minerals (CPMs) are representative bioactive compounds and micronutrients in plant-based foods, showing many potentially positive bioactivities. Bioaccessibility is a prerequisite for bioactivities of CPMs. Cell wall polysaccharides (CWPs) are major structural components of plant cell wall, and they have been proven to affect the bioaccessibility of CPMs in different ways. This review summarizes recent literatures about the effects of CWPs on the bioaccessibility of CPMs and discusses the potential mechanisms. Based on the current findings, CWPs can inhibit the bioaccessibility of CPMs in gastrointestinal tract. The effects of CWPs on the bioaccessibility of polyphenols and minerals mainly attributes to bind between them, while CWPs affect the bioaccessibility of carotenoids by changing the digestive environment. Further, this review overviews the factors (environmental conditions, CWPs properties and CPMs characteristics) affecting the interactions between CWPs and CWPs. This review may help to better design healthy and nutritious foods precisely.
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Affiliation(s)
- Yingying Ke
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Lizhen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Taotao Dai
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, PR China
| | - Min Xiao
- Jinggangshan Agricultural Science and Technology Park Management Committee, Ji'An, Jiangxi, PR China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
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18
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Méndez D, Fabra M, Odriozola-Serrano I, Martín-Belloso O, Salvia-Trujillo L, López-Rubio A, Martínez-Abad A. Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107066] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107150] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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20
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Jia Y, Lu Y, Wang Y, Zhang M, He C, Chen H. Spheroidization of ultrasonic degraded corn silk polysaccharide to enhance bioactivity by the anti-solvent precipitation method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:53-61. [PMID: 34031881 DOI: 10.1002/jsfa.11329] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/25/2021] [Accepted: 05/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Corn silk is a very important by-product of corn production with medicinal value. Corn silk polysaccharide (CSP) is the main active ingredient. In the present study, ultrasound and spheroidization by anti-solvent were applied to improve the biological activity of CSP. RESULTS The results showed that ultrasonic degradation improved the α-glucosidase inhibitory activity of CSP by changing its physicochemical characteristics. As the anti-solvent ratio increased, the particle size of the nanoparticles (NPs) from the spheroidization of ultrasonic-degraded corn silk polysaccharide (UCSP) gradually increased, and NP-1 exhibited the highest inhibitory effect of α-glucosidase. Isothermal titration calorimetry (ITC) results indicated that the enhanced activity might be due to more α-glucosidase binding sites with NP-1 compared with no spheroidization. Western blotting results showed that NP-1 could improve the 2-[N-(7-nitrobenz-2-oxa-1,3-diazol-4-yl) amino]-2-deoxy-d-glucose (2-NBDG) uptake in the L6 cells by regulating the phosphatidylinositol 3-kinase (PI3K)/Akt signal pathway and the translocation of glucose transporter 4 (GLUT4). NP-1 also exhibited excellent stability in different environments. CONCLUSION The study revealed that ultrasonic treatment and spheroidization processing showed potential applications for improving the biological activity of polysaccharides. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yanan Jia
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
| | - Yangpeng Lu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
| | - Yajie Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
| | - Min Zhang
- Tianjin Agricultural University, Tianjin, P.R. China
- State Key Laboratory of Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P.R. China
| | - Chengwei He
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, P.R. China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
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21
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Tomas M. Effect of dietary fiber addition on the content and in vitro bioaccessibility of antioxidants in red raspberry puree. Food Chem 2021; 375:131897. [PMID: 34959142 DOI: 10.1016/j.foodchem.2021.131897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 12/19/2022]
Abstract
The aim of the present study was to understand how the addition of pectin (2.5% and 5%) affected the content and bioaccessibility of phenolics in red raspberry puree. The results showed that the concentration of antioxidants in red raspberry puree was reduced with the addition of pectin. Similarly, addition of pectin to red raspberry puree significantly reduced the total phenolic content (15-20%), total antioxidant capacity (18-70%), and total monomeric anthocyanin (25-30%) after in vitro digestion. On the other hand, significant decreases in the bioaccessible amount of cyanidin (41%), cyanidin-3-glucoside (14%), cyanidin-3-rutinoside (17%), pelargonidin 3-glucoside (16%), and peonidin (28%) were observed after the addition of pectin (5% (w/w)) compared to the control (p < 0.05) as analyzed with the HPLC method. According to the LC-MS/MS analysis of red raspberry samples, five flavonoids (rutin, quercetin, kaempferol, myricetin, and phlorizin) and six phenolic acids (gallic acid, caffeic acid, chlorogenic acid, sinapic acid, p-coumaric acid, and ferulic acid) were detected. The effect of in vitro gastrointestinal digestion varied depending on the type of the phenolic compounds. Sinapic acid and phlorizin were not detected at all in the intestinal phase, indicating that they were completely degraded during digestion. The percentage bioaccessibility of gallic acid (49-88%), rutin (6-16%), and quercetin (23-33%) was decreased proportionally with the increase in the pectin content in red raspberry purees (p < 0.05). On the other hand, only 5% pectin addition to red raspberry puree resulted with a significant decrease in the amount of bioaccessible caffeic acid (8% to 5%), kaempferol (24% to 13%), ferulic acid (26% to 10%), and myricetin (91% to 57%) (p < 0.05). Overall, the present study highlighted that incorporation of pectin to red raspberry puree reduced the amount of bioaccessible polyphenols.
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Affiliation(s)
- Merve Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey.
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22
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da Silva RG, Fischer TE, Zardo DM, Los PR, Demiate IM, Nogueira A, Alberti A. Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15989] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Rafaela Gomes da Silva
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Thaís Estéfane Fischer
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Danianni Marinho Zardo
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Paulo Ricardo Los
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Ivo Mottin Demiate
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Alessandro Nogueira
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Aline Alberti
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
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23
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Siemińska-Kuczer A, Szymańska-Chargot M, Zdunek A. Recent advances in interactions between polyphenols and plant cell wall polysaccharides as studied using an adsorption technique. Food Chem 2021; 373:131487. [PMID: 34741970 DOI: 10.1016/j.foodchem.2021.131487] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 10/23/2021] [Accepted: 10/25/2021] [Indexed: 02/06/2023]
Abstract
Polyphenols include flavonoids, phenolic acids, tannins and lignans which are known to have antioxidant, UV protection and antimicrobial properties. Among them the most commonly investigated are flavonoids and phenolic acids, which, due to their plant origin, may interact with the plant cell wall (PCW) components, specifically with its polysaccharides. Knowledge concerning the nature of the interactions between these components may be used in the production of functional food or in the development of food packaging materials with additional properties. The content of polyphenols in such products is responsible for their colour and taste, and may also act as a natural preservative. On the other hand, the PCW components may have protective role of polyphenols which has impact on their release in the human digestive system. Therefore, this review is an attempt to summarize the current state of knowledge that emerged after 2017 concerning the interaction of PCW components with polyphenols, with a particular focus on hemicellulose and pectin.
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Affiliation(s)
- Anna Siemińska-Kuczer
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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24
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Salazar-Bermeo J, Moreno-Chamba B, Martínez-Madrid MC, Saura D, Valero M, Martí N. Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function. Antioxidants (Basel) 2021; 10:1668. [PMID: 34829538 PMCID: PMC8615262 DOI: 10.3390/antiox10111668] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/19/2021] [Accepted: 10/19/2021] [Indexed: 01/13/2023] Open
Abstract
Appropriate nutrition targets decrease the risk of incidence of preventable diseases in addition to providing physiological benefits. Dietary fiber, despite being available and necessary in balanced nutrition, are consumed at below daily requirements. Food byproducts high in dietary fiber and free and bonded bioactive compounds are often discarded. Herein, persimmon byproducts are presented as an interesting source of fiber and bioactive compounds. The solvent extraction effects of dietary fiber from persimmon byproducts on its techno- and physio-functional properties, and on the Caco-2 cell model after being subjected to in vitro gastrointestinal digestion and probiotic bacterial fermentation, were evaluated. The total, soluble, and insoluble dietary fiber, total phenolic, carotenoid, flavonoid contents, and antioxidant activity were determined. After in vitro digestion, low quantities of bonded phenolic compounds were detected in all fiber fractions. Moreover, total phenolic and carotenoid contents, as well as antioxidant activity, decreased depending on the extraction solvent, whereas short chain fatty acids production increased. Covalently bonded compounds in persimmon fiber mainly consisted of hydroxycinnamic acids and flavanols. After probiotic bacterial fermentation, few phenolic compounds were determined in all fiber fractions. Results suggest that persimmon's dietary fiber functional properties are dependent on the extraction process used, which may promote a strong probiotic response and modulate the epithelial barrier function.
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Affiliation(s)
- Julio Salazar-Bermeo
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain; (J.S.-B.); (B.M.-C.); (D.S.); (N.M.)
| | - Bryan Moreno-Chamba
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain; (J.S.-B.); (B.M.-C.); (D.S.); (N.M.)
| | | | - Domingo Saura
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain; (J.S.-B.); (B.M.-C.); (D.S.); (N.M.)
| | - Manuel Valero
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain; (J.S.-B.); (B.M.-C.); (D.S.); (N.M.)
| | - Nuria Martí
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain; (J.S.-B.); (B.M.-C.); (D.S.); (N.M.)
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25
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Méndez DA, Fabra MJ, Falcó I, Sánchez G, Aranaz P, Vettorazzi A, Ribas-Agustí A, González-Navarro CJ, Castellari M, Martínez-Abad A, López-Rubio A. Bioactive extracts from persimmon waste: influence of extraction conditions and ripeness. Food Funct 2021; 12:7428-7439. [PMID: 34190270 DOI: 10.1039/d1fo00457c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
In this work, a bioactive persimmon extract was produced from discarded fruits. A central composite design was used to evaluate the effect of different extraction parameters and ripeness stages of persimmon fruits on the total phenolic content and antioxidant activity of the resulting extracts. Significantly greater phenolic contents were obtained from immature persimmon (IP) fruits. The optimum IP extract with the conditions set by the experimental design was industrially up-scaled and its composition and functional properties were evaluated and compared with those obtained under lab-scale conditions. Both extracts contained significant protein (>20%) and phenolic contents (∼11-27 mg GA/g dry extract) and displayed significant antiviral activity against murine norovirus and hepatitis A virus. Moreover, the extract showed no toxicity and significantly reduced the fat content and the cellular ageing of Caenorhabditis elegans (C. elegans) without affecting the worm development. These effects were mediated by down-regulation of fat-7, suggesting an anti-lipogenic activity of this extract.
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Affiliation(s)
- Daniel Alexander Méndez
- Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain.
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26
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Li X, Pu Y, Xu Y, Cao J, Jiang W. Potential Hypolipidemic Effects of Banana Condensed Tannins Through the Interaction with Digestive Juice Components Related to Lipid Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8703-8713. [PMID: 34324317 DOI: 10.1021/acs.jafc.1c02794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
An in vitro intestinal model was used to evaluate the impact of banana condensed tannins (BCT) on the digestion of lipids (fat and cholesterol). BCT significantly suppressed the digestion of fat and cholesterol by interacting with digestive juice components. The interactions of BCT with a digestive juice mixture and its components (including bile acid, lipase, cholesterol esterase, CaCl2, NaCl, and cholesterol) were analyzed using turbidity, isothermal titration calorimetry, particle size distribution, zeta potential, and molecular docking analyses. The results showed that BCT reduced the digestion of lipids mainly via interaction with lipase, cholesterol esterase, bile acid, and cholesterol. Electrostatic CT-calcium ion complexes might reduce the extent of lipid digestion by decreasing the surface area of the lipid droplets exposed to the enzymes. This research provides valuable insights into the molecular mechanisms of the interaction of BCT with digestive juice components related to lipid digestion that may affect the rate and extent of lipid digestion.
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Affiliation(s)
- Xiangxin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, P. R. China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, P. R. China
| | - Yan Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, P. R. China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, P. R. China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, P. R. China
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27
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Zhou M, Chen J, Bi J, Li X, Xin G. The roles of soluble poly and insoluble tannin in the enzymatic browning during storage of dried persimmon. Food Chem 2021; 366:130632. [PMID: 34311235 DOI: 10.1016/j.foodchem.2021.130632] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 06/04/2021] [Accepted: 07/15/2021] [Indexed: 02/02/2023]
Abstract
The roles of total soluble polyphenols (TSP) and insoluble tannins (IST) in the enzymatic browning during the storage of dried persimmon slices packaged by different methods was studied. The color evolution was comprehensively evaluated within 18 weeks of storage, as well as determination the content variation of TSP, IST, and carotenoids. A series of simulated reactions were conducted to investigate the involvement of TSP and IST in PPO-catalyzed reaction. The results showed that N2-opaque packaging was a good way to alleviate this browning issue. The IST contributed preponderantly to the browning during the whole storage, while the contribution of TSP was little. And the degradation of carotenoids might be related to the color deterioration in the early storage. The IST participated in PPO-catalyzed reaction directly with the insoluble state. By contrast, only a small amount of TSP participated in PPO-catalyzed browning reaction, since it preferentially interacted with IST.
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Affiliation(s)
- Mo Zhou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiaxin Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Xuan Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
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28
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Zhang S, He Z, Cheng Y, Xu F, Cheng X, Wu P. Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis. Carbohydr Polym 2021; 260:117824. [PMID: 33712165 DOI: 10.1016/j.carbpol.2021.117824] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/27/2021] [Accepted: 02/12/2021] [Indexed: 12/29/2022]
Abstract
Rhamnogalacturonan I (RG-I) enriched pectic polysaccharides were extracted from Cerasus humilis fruits (RPCF, RG-I: 74.46 %). Structural characterization including FTIR, XRD, NMR, HPAEC and SEM demonstrated that RPCF was a high-methoxy acetylated pectin macromolecule with abundant arabinose and galactose side chains (DM: 53.41 %, MW: 1098 kDa, (Ara + Gal)/Rha: 5.37 %). RPCF afforded additional lipid oxidation stability for emulsions, and exhibited significantly better emulsification performance than citrus pectin. In addition, RPCF formed a weak gel network that stabilized the emulsions (G' > G″). Interestingly, RPCF had behaviors that are divergent from those of commercial high-methoxy pectin because it demonstrated potential in forming sugar-free gels systems. Overall, Cerasus humilis is a new source of pectin rich in RG-I. RPCF can be used as a novel emulsifier with gelling and antioxidant effects, providing its alternative application as a natural emulsifier and rheological modifier in a wide range of products, including those with oil-in-water and low sugar.
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Affiliation(s)
- Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Ziyang He
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Yue Cheng
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Fangzhou Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Xinxin Cheng
- College of Agronomy, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Peng Wu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China.
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Tang YM, Li AP, Xiao JP, Li DY, Wang L. Effects of bamboo shoots (Phyllostachys edulis) dietary fibers prepared by different processes on the adsorption characteristics of polyphenols. J Food Biochem 2021; 45:e13721. [PMID: 33837560 DOI: 10.1111/jfbc.13721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/11/2021] [Accepted: 03/21/2021] [Indexed: 11/28/2022]
Abstract
In this work, adopting bamboo shoots as raw materials, three kinds of bamboo shoots dietary fibers were prepared by physical, chemical, and enzymatic methods, termed BSPDF, BSCDF, and BSEDF, respectively, and then investigating their adsorption characteristics for polyphenols through soaked them in different concentrations and different types of polyphenol solutions. The results of the adsorption kinetics showed that the adsorption amounts of polyphenols significantly increased during the initial 30 s of soaking, and the subsequent adsorption rate became slower and slower achieving adsorption kinetics after 2 hr. Moreover, their adsorption isotherms met well with the Langmuir model, but differences in saturated adsorption capacity and adsorption rate. More impressively, the maximum adsorption capacities Qmax of them to polyphenols followed the order of catechin > phlorizin dihydrate > chlorogenic acid > gallic acid. In addition, BSPDF, BSCDF and BSEDF all could adsorb a large amount of free catechin with the saturated adsorption capacity of 15.77, 14.69 and 16.76 mg/g, respectively and which exhibited blue and green characteristic fluorescence emission signals in the presence of catechin. Therefore, compared with the other two methods, the enzymatic hydrolysis method retains the spatial network structure of the fibrils, has a larger surface area and porosity, retains the original bound phenol of fibrils, with stronger physiological activity and more potential applications. PRACTICAL APPLICATIONS: Polyphenols are easy to oxidize in vitro, and are easily affected by gastric acid and various enzymes in vivo, which reduce their physiological activity. However, dietary fibers can resist the destruction of various enzymes and acids in the gastrointestinal tract. It is increasingly being realized that dietary fibers play a very important role in adsorbing polyphenols into its network structure, which can achieve the purpose of protecting polyphenols. In this contest, the bamboo shoots dietary fibers prepared by different methods had different adsorption characteristics for polyphenols. The aim of current study was to compare the saturated adsorption capacity of three kinds of dietary fibers to polyphenols, and screen suitable processing technology. We believed that our findings could be to provide basis for the development of new functional foods.
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Affiliation(s)
- Yu Mei Tang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - An Ping Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jian Ping Xiao
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Dong Yang Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Le Wang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
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Liu X, Renard CM, Rolland-Sabaté A, Le Bourvellec C. Exploring interactions between pectins and procyanidins: Structure-function relationships. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106498] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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31
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da Silva Soares B, de Carvalho CWP, Garcia-Rojas EE. Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02594-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Liu X, Le Bourvellec C, Renard CMGC. Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure. Compr Rev Food Sci Food Saf 2020; 19:3574-3617. [PMID: 33337054 DOI: 10.1111/1541-4337.12632] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/27/2020] [Accepted: 08/21/2020] [Indexed: 12/15/2022]
Abstract
Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France
| | | | - Catherine M G C Renard
- INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France.,INRAE, TRANSFORM, F-44000, Nantes, France
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Rodríguez-Daza MC, Roquim M, Dudonné S, Pilon G, Levy E, Marette A, Roy D, Desjardins Y. Berry Polyphenols and Fibers Modulate Distinct Microbial Metabolic Functions and Gut Microbiota Enterotype-Like Clustering in Obese Mice. Front Microbiol 2020; 11:2032. [PMID: 32983031 PMCID: PMC7479096 DOI: 10.3389/fmicb.2020.02032] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Accepted: 07/31/2020] [Indexed: 12/12/2022] Open
Abstract
Berries are rich in polyphenols and plant cell wall polysaccharides (fibers), including cellulose, hemicellulose, arabinans and arabino-xyloglucans rich pectin. Most of polyphenols and fibers are known to be poorly absorbed in the small intestine and reach the colon where they interact with the gut microbiota, conferring health benefits to the host. This study assessed the contribution of polyphenol-rich whole cranberry and blueberry fruit powders (CP and BP), and that of their fibrous fractions (CF and BF) on modulating the gut microbiota, the microbial functional profile and influencing metabolic disorders induced by high-fat high-sucrose (HFHS) diet for 8 weeks. Lean mice-associated taxa, including Akkermansia muciniphila, Dubosiella newyorkensis, and Angelakisella, were selectively induced by diet supplementation with polyphenol-rich CP and BP. Fiber-rich CF also triggered polyphenols-degrading families Coriobacteriaceae and Eggerthellaceae. Diet supplementation with polyphenol-rich CP, but not with its fiber-rich CF, reduced fat mass depots, body weight and energy efficiency in HFHS-fed mice. However, CF reduced liver triglycerides in HFHS-fed mice. Importantly, polyphenol-rich CP-diet normalized microbial functions to a level comparable to that of Chow-fed controls. Using multivariate association modeling, taxa and predicted functions distinguishing an obese phenotype from healthy controls and berry-treated mice were identified. The enterotype-like clustering analysis underlined the link between a long-term diet intake and the functional stratification of the gut microbiota. The supplementation of a HFHS-diet with polyphenol-rich CP drove mice gut microbiota from Firmicutes/Ruminococcus enterotype into an enterotype linked to healthier host status, which is Prevotella/Akkermansiaceae. This study highlights the prebiotic role of polyphenols, and their contribution to the compositional and functional modulation of the gut microbiota, counteracting obesity.
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Affiliation(s)
- Maria-Carolina Rodríguez-Daza
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Marcela Roquim
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Stéphanie Dudonné
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Plant Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Geneviève Pilon
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Medicine, Faculty of Medicine, Cardiology Axis of Quebec Heart and Lung Institute, Laval University, Québec, QC, Canada
| | - Emile Levy
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - André Marette
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Medicine, Faculty of Medicine, Cardiology Axis of Quebec Heart and Lung Institute, Laval University, Québec, QC, Canada
| | - Denis Roy
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Yves Desjardins
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Plant Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
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Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym 2020; 250:116890. [PMID: 33049879 DOI: 10.1016/j.carbpol.2020.116890] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 11/19/2022]
Abstract
Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in determining the physical and nutritional properties of fruit- and vegetable-based products. An in-depth understanding of the effects of processing operations on pectin structure and functionality is critical for designing better products. This review, therefore, focuses on the progress made in understanding the effects of processing on pectin structure, further on pectin functionality, consequently on product properties. The effects of processing on pectin structure are highly dependent on the processing conditions. Targeted control of pectin structure by applying various processing operations could enhance textural, rheological, nutritional properties and cloud stability of products. While it seems that optimizing product quality in terms of physical properties is counteracted by optimizing the nutritional properties. Therefore, understanding plant component biosynthesis mechanisms and processing mechanisms could be a major challenge to balance among the quality indicators of processed products.
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Affiliation(s)
- Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Mo Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dazhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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35
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Tang HY, Fang Z, Ng K. Dietary fiber-based colon-targeted delivery systems for polyphenols. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.028] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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36
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Fernandes A, Oliveira J, Fonseca F, Ferreira-da-Silva F, Mateus N, Vincken JP, de Freitas V. Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105625] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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37
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Jiang Y, Xu Y, Li F, Li D, Huang Q. Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105561] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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38
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Juá fruit (Ziziphus joazeiro) from Caatinga: A source of dietary fiber and bioaccessible flavanols. Food Res Int 2020; 129:108745. [DOI: 10.1016/j.foodres.2019.108745] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 10/03/2019] [Accepted: 10/04/2019] [Indexed: 11/19/2022]
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39
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Zhao Y, Wan P, Wang J, Li P, Hu Q, Zhao R. Polysaccharide from vinegar baked radix bupleuri as efficient solubilizer for water-insoluble drugs of Chinese medicine. Carbohydr Polym 2020; 229:115473. [DOI: 10.1016/j.carbpol.2019.115473] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 09/20/2019] [Accepted: 10/13/2019] [Indexed: 01/09/2023]
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40
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Senadeera W, Adiletta G, Önal B, Di Matteo M, Russo P. Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices. Foods 2020; 9:foods9010101. [PMID: 31963701 PMCID: PMC7022415 DOI: 10.3390/foods9010101] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/10/2020] [Accepted: 01/14/2020] [Indexed: 11/17/2022] Open
Abstract
Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.
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Affiliation(s)
- Wijitha Senadeera
- School of Mechanical and Electrical Engineering, Faculty of Health, Engineering and Sciences, Springfield Campus, University of Southern Queensland, 37 Sinnathamby Boulevard, Springfield Central, QLD 4300, Australia
- Correspondence: (W.S); (G.A.); Tel.: +61-7-3470-4086 (W.S.); +39-0-8996-4334 (G.A.)
| | - Giuseppina Adiletta
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II132, 84084 Fisciano, SA, Italy; (B.Ö.); (M.D.M.)
- Correspondence: (W.S); (G.A.); Tel.: +61-7-3470-4086 (W.S.); +39-0-8996-4334 (G.A.)
| | - Begüm Önal
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II132, 84084 Fisciano, SA, Italy; (B.Ö.); (M.D.M.)
| | - Marisa Di Matteo
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II132, 84084 Fisciano, SA, Italy; (B.Ö.); (M.D.M.)
| | - Paola Russo
- Department Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana, 18, 00184 Rome, Italy;
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Tudorache M, McDonald JL, Bordenave N. Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers. Food Funct 2020; 11:5866-5874. [DOI: 10.1039/d0fo01200a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Water binding capacity and viscosity of soluble dietary fibers are known to be essential drivers of their nutritional benefits.
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Affiliation(s)
- Mihaela Tudorache
- School of Chemistry and Biomolecular Sciences
- Faculty of Sciences
- University of Ottawa
- Canada
| | - Jean-Luc McDonald
- School of Nutrition Sciences
- Faculty of Health Sciences
- University of Ottawa
- Canada
| | - Nicolas Bordenave
- School of Chemistry and Biomolecular Sciences
- Faculty of Sciences
- University of Ottawa
- Canada
- School of Nutrition Sciences
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42
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Li X, Jiang H, Pu Y, Cao J, Jiang W. Inhibitory Effect of Condensed Tannins from Banana Pulp on Cholesterol Esterase and Mechanisms of Interaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:14066-14073. [PMID: 31762280 DOI: 10.1021/acs.jafc.9b05212] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In the present study, the inhibitory effect of condensed tannins (CTs) on cholesterol esterase (CEase) was studied. The underlying mechanisms were evaluated by reaction kinetics, turbidity and particle size analyses, multispectroscopy methods, thermodynamics, and computer molecular simulations. CTs showed potent CEase inhibitory activity with an IC50 value of 64.19 μg/mL, and the CEase activity decreased with increasing CT content in a mixed-competitive manner, which was verified by molecular docking simulations. Fluorescence and UV-vis measurements revealed that complexes were formed from CEase and CTs by noncovalent interaction. Isothermal titration calorimetry indicated that the interaction between CEase and CTs occurred through hydrogen bonding and hydrophobic interactions. Circular dichroism analysis suggested that CTs inhibited the activity of CEase by altering the secondary structure of CEase. The inhibition of CTs on CEase in the gastrointestinal tract might be one mechanism for its cholesterol-lowering effect.
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Affiliation(s)
- Xiangxin Li
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
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43
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Jia Y, Khalifa I, Hu L, Zhu W, Li J, Li K, Li C. Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.08.018] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Non-extractable polyphenols and in vitro bile acid-binding capacity of dried persimmon (Diospyros kaki) fruit. Food Chem 2019; 293:127-133. [DOI: 10.1016/j.foodchem.2019.04.092] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 04/02/2019] [Accepted: 04/24/2019] [Indexed: 11/20/2022]
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45
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Li X, Jiao W, Zhang W, Xu Y, Cao J, Jiang W. Characterizing the Interactions of Dietary Condensed Tannins with Bile Salts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9543-9550. [PMID: 31379164 DOI: 10.1021/acs.jafc.9b03985] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study aimed to reveal the mechanisms underlying the interaction between condensed tannins (CTs) and bile salts. The interaction mechanism was analyzed by transmission electron microscopy, exposure to various physicochemical conditions, electrophoresis, fluorescence spectroscopy, isothermal titration calorimetry, and molecular modeling. A new complex was formed from CTs and bile salts. The complex showed a negative enthalpy change and a positive entropy change, demonstrating that the main thermodynamic driving force was both entropy and enthalpy and indicating that binding occurred through hydrogen bonds and hydrophobic interactions. The analysis of the effects of CTs on the stability and digestion properties of bile salt emulsions indicated that CTs were able to inhibit lipid digestion to an extent. Our findings may provide evidence that foods rich in CTs offer health benefits by aggregating with bile salts and reducing the absorption of fat.
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Affiliation(s)
- Xiangxin Li
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Wenxiao Jiao
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Wanli Zhang
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Yan Xu
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
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46
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Li S, Wilkinson KL, Mierczynska-Vasilev A, Bindon KA. Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin-Polysaccharide Interactions in Wine-Like Media. Molecules 2019; 24:molecules24112100. [PMID: 31163608 PMCID: PMC6600421 DOI: 10.3390/molecules24112100] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 05/28/2019] [Accepted: 05/29/2019] [Indexed: 01/24/2023] Open
Abstract
Interactions between grape seed tannin and either a mannoprotein or an arabinogalactan in model wine solutions of different ethanol concentrations were characterized with nanoparticle tracking analysis (NTA), UV-visible spectroscopy and dynamic light scattering (DLS). NTA results reflected a shift in particle size distribution due to aggregation. Furthermore, the light scattering intensity of each tracked particle measured by NTA demonstrated the presence of aggregates, even when a shift in particle size was not apparent. Mannoprotein and arabinogalactan behaved differently when combined with seed tannin. Mannoprotein formed large, highly light-scattering aggregates, while arabinogalactan exhibited only weak interactions with seed tannin. A 3% difference in alcohol concentration of the model solution (12 vs. 15% v/v) was sufficient to affect the interactions between mannoprotein and tannin when the tannin concentration was high. In summary, this study showed that NTA is a promising tool for measuring polydisperse samples of grape and wine macromolecules, and their aggregates under wine-like conditions. The implications for wine colloidal properties are discussed based on these results.
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Affiliation(s)
- Sijing Li
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Kerry L Wilkinson
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | | | - Keren A Bindon
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia.
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Li R, Zeng Z, Fu G, Wan Y, Liu C, McClements DJ. Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature. Food Res Int 2019; 120:748-755. [DOI: 10.1016/j.foodres.2018.11.034] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 11/13/2018] [Accepted: 11/16/2018] [Indexed: 10/27/2022]
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Jakobek L, Matić P. Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.024] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Zhu J, Zhang D, Tang H, Zhao G. Structure relationship of non–covalent interactions between phenolic acids and arabinan–rich pectic polysaccharides from rapeseed meal. Int J Biol Macromol 2018; 120:2597-2603. [DOI: 10.1016/j.ijbiomac.2018.09.036] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 08/30/2018] [Accepted: 09/05/2018] [Indexed: 12/26/2022]
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