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Zanoelo M, Barbosa-Dekker AM, Dekker RFH, Pereira EA, da Cunha MAA. Microencapsulation of roasted mate tea extractives with lasiodiplodan (a (1 → 6)-β-D-glucan) and maltodextrin as combined coating materials: A strategic tool to stabilize and protect the bioactive components. Int J Biol Macromol 2024; 275:133615. [PMID: 38960221 DOI: 10.1016/j.ijbiomac.2024.133615] [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: 04/17/2024] [Revised: 06/22/2024] [Accepted: 06/30/2024] [Indexed: 07/05/2024]
Abstract
Microencapsulation has emerged as a promising strategy to enhance the stability and protection of bioactive compounds. In this work, roasted mate tea was microencapsulated using 15 % maltodextrin and lasiodiplodan (0.5-1.25 %) as wall coating materials. The microcapsules were characterized for encapsulation efficiency, hygroscopicity, moisture, water activity, water solubility, dissolubility, scanning electron microscopy, FT-IR spectroscopy, thermal analysis, colorimetry, antioxidant activity, as well as quantification of phenolic compounds and caffeine. Microencapsulation yields ranged from 44.92 to 56.39 %, and encapsulation efficiency varied from 66.54 to 70.16 by increasing the lasiodiplodan concentration. FT-IR revealed phenolic acids, flavonoids, and polyphenolics. Minor color variations were observed among the samples. Thermal analysis demonstrated the microencapsulates exhibited good thermal stability with no degradation below 250 °C. Encapsulated samples showed high levels of bioactive compounds, suggesting that microencapsulation by spray-drying was a favorable process, where maltodextrin, a low-cost protective agent, when combined with the properties of lasiodiplodan, can be a good option for stabilizing mate extracts.
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Affiliation(s)
- Maiara Zanoelo
- Programa de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná, Brazil.
| | - Aneli M Barbosa-Dekker
- Beta-Glucan Produtos Farmoquímicos - EIRELI, Lote 24(A) - Bloco Zircônia, Universidade Tecnológica Federal do Paraná, Avenida João Miguel Caram, 731, CEP: 86036-700 Londrina, Paraná, Brazil
| | - Robert F H Dekker
- Beta-Glucan Produtos Farmoquímicos - EIRELI, Lote 24(A) - Bloco Zircônia, Universidade Tecnológica Federal do Paraná, Avenida João Miguel Caram, 731, CEP: 86036-700 Londrina, Paraná, Brazil
| | - Edimir Andrade Pereira
- Departamento de Química, Universidade Tecnológica Federal do Paraná, Pato Branco, Paraná, Brazil
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2
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Pereira-Alves E, Machado-Pereira J, Monteiro A, Costa-Cordeiro R, Chandran V, Jurisica I, Prado E, Cameron LC. Caffeine Boosts Weight-Lifting Performance in Rats: A Pilot Study. Nutrients 2024; 16:2022. [PMID: 38999769 PMCID: PMC11243630 DOI: 10.3390/nu16132022] [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: 06/01/2024] [Revised: 06/20/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Caffeine is a well-described ergogenic aid used to enhance athletic performance. Using animal models can greatly increase our understanding of caffeine's mechanisms in performance. Here, we adapted an animal weight-lifting exercise model to demonstrate caffeine's ergogenic effect in rats. Male Wistar rats (315 ± 35 g) were randomly divided into two groups: one group received 5 mg·kg-1 of caffeine (0.5 mL; CEx; n = 5) and the other 0.9% NaCl (0.5 mL; PEx; n = 4) through an orogastric probe (gavage) one hour before exercise. Weight-lifting exercise sessions were performed over three subsequent days, and the number of complete squats performed was counted. Analyses of the area under the curve in all three experiments showed that the CEx group responded more to stimuli, performing more squats (1.7-, 2.0-, and 1.6-fold; p < 0.05) than the control group did. These three days' data were analyzed to better understand the cumulative effect of this exercise, and a hyperbolic curve was fitted to these data. Data fitting from the caffeine-supplemented group, CEx, also showed larger Smax and Kd (2.3-fold and 1.6-fold, respectively) than the PEx group did. Our study demonstrated an acute ergogenic effect of caffeine in an animal weight-lifting exercise model for the first time, suggesting potential avenues for future research.
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Affiliation(s)
- Emanuel Pereira-Alves
- Lorraine Protein Biochemistry Group, Graduate Program in Neurology, Gaffrée e Guinle University Hospital, Rio de Janeiro 20270-004, RJ, Brazil; (E.P.-A.); (J.M.-P.); (R.C.-C.)
| | - Julia Machado-Pereira
- Lorraine Protein Biochemistry Group, Graduate Program in Neurology, Gaffrée e Guinle University Hospital, Rio de Janeiro 20270-004, RJ, Brazil; (E.P.-A.); (J.M.-P.); (R.C.-C.)
| | - Anibal Monteiro
- Laboratory of Protein Biochemistry, The Federal University of the State of Rio de Janeiro, Rio de Janeiro 20290-250, RJ, Brazil;
- Institute of Biological and Health Sciences, Federal University of Mato Grosso, Barra do Garças 78605-091, MG, Brazil
| | - Roberto Costa-Cordeiro
- Lorraine Protein Biochemistry Group, Graduate Program in Neurology, Gaffrée e Guinle University Hospital, Rio de Janeiro 20270-004, RJ, Brazil; (E.P.-A.); (J.M.-P.); (R.C.-C.)
| | - Vinod Chandran
- Arthritis Program, Schroeder Arthritis Institute, Krembil Research Institute, University Health Network, Toronto, ON M5T 0S8, Canada;
- Division of Rheumatology, Department of Medicine, Institute of Medical Science, Department of Laboratory Medicine and Pathobiology, Faculty of Medicine, University of Toronto, Toronto, ON M5T 0S8, Canada
| | - Igor Jurisica
- Osteoarthritis Research Program, Division of Orthopedic Surgery, Schroeder Arthritis Institute and Data Science Discovery Centre for Chronic Diseases, Krembil Research Institute, University Health Network, Toronto, ON M5T 0S8, Canada;
- Departments of Medical Biophysics and Computer Science and Faculty of Dentistry, University of Toronto, Toronto, ON M5G IL7, Canada
- Institute of Neuroimmunology, Slovak Academy of Sciences, 845 10 Bratislava, Slovakia
| | - Eduardo Prado
- Lorraine Protein Biochemistry Group, Graduate Program in Neurology, Gaffrée e Guinle University Hospital, Rio de Janeiro 20270-004, RJ, Brazil; (E.P.-A.); (J.M.-P.); (R.C.-C.)
- Laboratory for Research in Physical Exercise and Metabolism, Federal University of Alagoas, Maceió 57072-900, AL, Brazil
| | - L. C. Cameron
- Lorraine Protein Biochemistry Group, Graduate Program in Neurology, Gaffrée e Guinle University Hospital, Rio de Janeiro 20270-004, RJ, Brazil; (E.P.-A.); (J.M.-P.); (R.C.-C.)
- Arthritis Program, Schroeder Arthritis Institute, Krembil Research Institute, University Health Network, Toronto, ON M5T 0S8, Canada;
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3
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Najman K, Rajewski R, Sadowska A, Hallmann E, Buczak K. Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions. Molecules 2024; 29:2590. [PMID: 38893465 PMCID: PMC11173391 DOI: 10.3390/molecules29112590] [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: 05/08/2024] [Revised: 05/28/2024] [Accepted: 05/30/2024] [Indexed: 06/21/2024] Open
Abstract
Yerba Mate drink made from dried and crushed leaves and twigs of Paraguayan holly (Ilex paraguariensis A. St.-Hil.), which is a valuable source of bioactive substances, in particular antioxidants. The available literature lacks data on changes in the content and profile of bioactive compounds such as tannins, caffeine, the phenolic acid profile of flavonoids and carotenoids, as well as total polyphenol content and antioxidant activity in Yerba Mate infusions depending on different brewing conditions, and how different brewing conditions affect the physicochemical properties of these infusions. Therefore, this study evaluated the physicochemical properties of dried and Yerba Mate infusions prepared via single and double brewing processes at 70 °C and 100 °C. The organoleptic evaluation, as well as the instrumental color measurement, showed significant changes in the total color difference (ΔE) and the L*a*b* chromatic coordinates of dried Yerba Mate samples and their infusions. Moreover, the research showed higher contents of tannins (mean 1.36 ± 0.14 g/100 g d.m.), caffeine (mean 17.79 ± 3.49 mg/g d.m.), carotenoids (mean 12.90 ± 0.44 μg/g d.m.), phenolic acids (mean 69.97 ± 7.10 mg/g d.m.), flavonoids (mean 5.47 ± 1.78 mg/g d.m.), total polyphenols (mean 55.26 ± 8.51 mg GAE/g d.m.), and antioxidant activity (mean 2031.98 ± 146.47 μM TEAC/g d.m.) in single-brewed Yerba Mate infusions compared to double-brewed (0.77 ± 0.12 g/100 g d.m., 14.28 ± 5.80 mg/g d.m., 12.67 ± 0.62 μg/g d.m., 57.75 ± 8.73 mg/g d.m., 3.64 ± 0.76 mg/g d.m., 33.44 ± 6.48 mg GAE/g d.m. and 1683.09 ± 155.34 μM TEAC/g d.m., respectively). In addition, infusions prepared at a lower temperature (70 °C) were characterized by a higher content of total polyphenols and higher antioxidant activity, in contrast to the tannin and carotenoid contents, the levels of which were higher at 100 °C than at 70 °C. Considering the high amount of bioactive ingredients, in particular antioxidants, and a wide range of health benefits, it is worth including Yerba Mate in the daily diet.
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Affiliation(s)
- Katarzyna Najman
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland (A.S.)
| | - Rafał Rajewski
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland (A.S.)
| | - Anna Sadowska
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland (A.S.)
| | - Ewelina Hallmann
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland (A.S.)
- Bioeconomy Research Institute, Agriculture Academy, Vytautas Magnus University, Donelaicio 58, 44248 Kaunas, Lithuania
| | - Krzysztof Buczak
- Department of Surgery, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Science, Pl. Grunwadzki 51, 50-366 Wroclaw, Poland
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Kautzmann C, Castanha E, Aloísio Johann Dammann C, Andersen Pereira de Jesus B, Felippe da Silva G, de Lourdes Borba Magalhães M, Turnes Pasini Deolindo C, Pinto Kempka A. Roasted yerba mate (Ilex paraguariensis) infusions in bovine milk model before and after in vitro digestion: Bioaccessibility of phenolic compounds, antioxidant activity, protein-polyphenol interactions and bioactive peptides. Food Res Int 2024; 183:114206. [PMID: 38760137 DOI: 10.1016/j.foodres.2024.114206] [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: 01/23/2024] [Revised: 03/05/2024] [Accepted: 03/08/2024] [Indexed: 05/19/2024]
Abstract
Yerba mate is increasingly acknowledged for its bioactive properties and is currently being incorporated into various food and pharmaceutical products. When roasted, yerba mate transforms into mate tea, consumed as a hot aqueous infusion, and has gained popularity. This study investigated the bioaccessibility of phenolic compounds, protein-polyphenol interactions, antioxidant activity, and bioactive peptides in roasted yerba mate infusions, utilizing whole, semi-skimmed, and skimmed bovine milk models. The phytochemical profile of roasted yerba mate was analyzed in infusions with water and milk (whole, semi-skimmed, and skimmed), before and after in vitro digestion, identifying 18 compounds that exhibited variations in composition and presence among the samples. Bioavailability varied across different milk matrices, with milk being four times more efficient as a solvent for extraction. Gastric digestion significantly impacted (p < 0.05) the release of phenolic compounds, such as chlorogenic acid and rutin, with only chlorogenic acid remaining 100 % bioavailable in the infusion prepared with skimmed milk. Protein-polyphenol interaction did not influence protein digestion in different infusions, as there was a similarity in the hydrolysis pattern during the digestive process. Changes in antioxidant activity during digestion phases, especially after intestinal digestion in milk infusions, were related to alterations in protein structures and digestive interactions. The evaluation of total phenolic compounds highlighted that skimmed milk infusion notably preserved these compounds during digestion. Peptidomic analysis identified 253, 221, and 191 potentially bioactive peptides for whole, semi-skimmed, and skimmed milk-digested infusions, respectively, with a focus on anti-inflammatory and anticancer activities, presenting a synergistic approach to promote health benefits. The selection of milk type is crucial for comprehending the effects of digestion and interactions in bioactive compound-rich foods, highlighting the advantages of consuming plant infusions prepared with milk.
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Affiliation(s)
- Charles Kautzmann
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Eliezer Castanha
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | | | | | | | | | - Carolina Turnes Pasini Deolindo
- MinistryofAgriculture, Livestock, and FoodSupply, Federal Agricultural Defense Laboratory, São José, SC, Brazil; Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC, Brazil.
| | - Aniela Pinto Kempka
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
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da Silva NM, Bona E, Cardozo-Filho L, Oliveira Santos O, Heck SC, Beneti SC, Feihrmann AC. Optimization of the extraction of phenolic compounds from the leaves of yerba mate (Ilex paraguariensis) through high hydrostatic pressure system using mixture design with process variables. J Food Sci 2023; 88:4122-4130. [PMID: 37712746 DOI: 10.1111/1750-3841.16734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 05/04/2023] [Accepted: 07/23/2023] [Indexed: 09/16/2023]
Abstract
In this study, a mixture design with process variables was used to optimize the extraction of total phenolic compounds (TPC) from yerba mate leaves through high hydrostatic pressure extraction. The studied variables were pressure (50, 100, and 150 MPa), extraction time (10, 20, and 30 min), and solvent (water, glycerin, and 50% v/v water/50% v/v glycerin). The multiple linear regression model presented an excellent fit (R2 adjusted of 0.9792) and demonstrated the major influence of glycerin content on the water/glycerin mixture solvent for TPC extraction. Optimal process conditions obtained were 69% v/v water, 31% v/v glycerin, 50 MPa pressure, and 10 min time. PRACTICAL APPLICATION: The paper describes a novel extraction method to obtain phenolic compounds from yerba mate (compounds that can replace synthesized antioxidants in the food industry) using high hydrostatic pressure and environmentally friendly solvents. The extraction process was studied to optimize its performance, obtaining more phenolic compounds from the same amount of yerba mate.
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Affiliation(s)
| | - Evandro Bona
- Academic Department of Food and Chemical Engineering, Universidade Tecnológica Federal do Paraná, Campo Mourão, Brazil
| | - Lucio Cardozo-Filho
- Postgraduate Program in Chemical Engineering, PEQ - Universidade Estadual de Maringá, Maringá, Brazil
| | - Oscar Oliveira Santos
- Postgraduate Program in Food Science, PPC - Universidade Estadual de Maringá, Maringá, Brazil
| | - Stênio Cristaldo Heck
- Academic Department of Food and Chemical Engineering, Universidade Tecnológica Federal do Paraná, Campo Mourão, Brazil
| | - Stéphani Caroline Beneti
- Academic Department of Food and Chemical Engineering, Universidade Tecnológica Federal do Paraná, Campo Mourão, Brazil
| | - Andresa Carla Feihrmann
- Postgraduate Program in Food Engineering, PEG - Universidade Estadual de Maringá, Maringá, Brazil
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Maiztegui B, Villagarcía HG, Román CL, Flores LE, Prieto JM, Castro MC, Massa ML, Schinella GR, Francini F. Dietary Supplementation with Yerba Mate ( Ilex paraguariensis) Infusion Increases IRS-1 and PI3K mRNA Levels and Enhances Insulin Sensitivity and Secretion in Rat Pancreatic Islets. PLANTS (BASEL, SWITZERLAND) 2023; 12:2620. [PMID: 37514235 PMCID: PMC10383281 DOI: 10.3390/plants12142620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/30/2023]
Abstract
"Yerba mate" (YM), an aqueous extract of Ilex paraguariensis, has antioxidant, diuretic, cardio-protective and hypoglycaemic properties. Since its effect on the pancreatic islets remains unclear, we evaluated insulin sensitivity and glucose-stimulated insulin secretion (GSIS) in rats consuming YM or tap water (C) for 21 days. Glucose tolerance, glycemia, triglyceridemia, insulinemia, TBARS and FRAP serum levels were evaluated. GSIS and mRNA levels of insulin signaling pathway and inflammatory markers were measured in isolated pancreatic islets from both groups. In C rats, islets were incubated with YM extract or its phenolic components to measure GSIS. YM improved glucose tolerance, enhanced GSIS, increased FRAP plasma levels and islet mRNA levels of IRS-1 and PI3K (p110), and decreased TBARS plasma levels and islet gene expression of TNF-α and PAI-1. Islets from C rats incubated with 100 µg/mL dry YM extract, 1 µM chlorogenic acid, 0.1 and 1 µM rutin, 1 µM caffeic acid or 1 µM quercetin showed an increase in GSIS. Our results suggest that YM enhances glucose tolerance because of its positive effects on GSIS, oxidative stress rate and insulin sensitivity in rat islets, suggesting that long-term dietary supplementation with YM may improve glucose homeostasis in pre-diabetes or type 2 diabetes.
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Affiliation(s)
- Bárbara Maiztegui
- CENEXA, Centro de Endocrinología Experimental y Aplicada (UNLP-CONICET La Plata), La Plata 1900, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional de la Plata, La Plata 1900, Argentina
| | - Hernán Gonzalo Villagarcía
- CENEXA, Centro de Endocrinología Experimental y Aplicada (UNLP-CONICET La Plata), La Plata 1900, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional de la Plata, La Plata 1900, Argentina
| | - Carolina Lisi Román
- CENEXA, Centro de Endocrinología Experimental y Aplicada (UNLP-CONICET La Plata), La Plata 1900, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional de la Plata, La Plata 1900, Argentina
| | - Luis Emilio Flores
- CENEXA, Centro de Endocrinología Experimental y Aplicada (UNLP-CONICET La Plata), La Plata 1900, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional de la Plata, La Plata 1900, Argentina
| | - José María Prieto
- Centre for Natural Products Discovery, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Byrom Street, Liverpool L3 3AF, UK
| | - María Cecilia Castro
- CENEXA, Centro de Endocrinología Experimental y Aplicada (UNLP-CONICET La Plata), La Plata 1900, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional de la Plata, La Plata 1900, Argentina
| | - María Laura Massa
- CENEXA, Centro de Endocrinología Experimental y Aplicada (UNLP-CONICET La Plata), La Plata 1900, Argentina
| | - Guillermo R Schinella
- Facultad de Ciencias Médicas, Universidad Nacional de la Plata, La Plata 1900, Argentina
- Instituto de Ciencias de la Salud, UNAJ-CICPBA, Florencio Varela 1888, Argentina
| | - Flavio Francini
- CENEXA, Centro de Endocrinología Experimental y Aplicada (UNLP-CONICET La Plata), La Plata 1900, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional de la Plata, La Plata 1900, Argentina
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Abstract
The hollies (Ilex L., Aquifoliaceae) form a large (>669 spp.) genus of forest trees and shrubs, which is almost cosmopolitan in mesic environments but most diverse in subtropical China and montane South America. Throughout the range of the genus, Ilex species have been utilized as beverages, medicines, ornamentals, honey plants, timber, and for various other minor uses. Recent studies on the genomics, evolution, and biogeography of Ilex now make it possible to take a systematic approach to understanding and expanding the economic importance of the genus, but information on existing uses is scattered among numerous published and unpublished sources. We therefore review the existing literature on utilization of Ilex species, supplementing this with information from the grey literature and product websites. We show that, despite the number and diversity of known uses, most Ilex species are not known to be utilized at present, suggesting considerable unrealized potential. We highlight gaps in our knowledge and opportunities for expanded usage. Finally, we discuss how the availability of a new phylogeny and whole genome can assist screening of additional wild species for economic potential and facilitate breeding programs for species already under cultivation.
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