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Peng H, Shahidi F. Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review. Crit Rev Food Sci Nutr 2024; 64:7465-7504. [PMID: 36908213 DOI: 10.1080/10408398.2023.2185589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Molecular modifications have been practiced for more than a century and nowadays they are widely applied in food, pharmaceutical, or other industries to manipulate the physicochemical, bioactivity, metabolic/catabolic, and pharmacokinetic properties. Among various structural modifications, the esterification/O-acylation has been well-established in altering lipophilicity and bioactivity of parent bioactive compounds, especially natural polyphenolics, while maintaining their high biocompatibility. Meanwhile, various classic chemical and enzymatic protocols and other recently emerged cell factory technology are being employed as viable esterification strategies. In this contribution, the main motivations of phenolic esterification, including the tendency to replace synthetic alkyl phenolics with safer alternatives in the food industry to improve the bioavailability of phenolics as dietary supplements/pharmaceuticals, are discussed. In addition, the toxicity, metabolism, and commercial application of synthetic and natural phenolics are briefly introduced. Under these contexts, the mechanisms and reaction features of several most prevalent chemical and enzymatic esterification pathways are demonstrated. In addition, insights into the studies of esterification modification of natural phenolic compounds and specific pros/cons of various reaction systems with regard to their practical application are provided.
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Affiliation(s)
- Han Peng
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
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2
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Xue H, Zha M, Tang Y, Zhao J, Du X, Wang Y. Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins. Molecules 2024; 29:2815. [PMID: 38930881 PMCID: PMC11206947 DOI: 10.3390/molecules29122815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/06/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024] Open
Abstract
Anthocyanins, as the most critical water-soluble pigments in nature, are widely present in roots, stems, leaves, flowers, fruits, and fruit peels. Many studies have indicated that anthocyanins exhibit various biological activities including antioxidant, anti-inflammatory, anti-tumor, hypoglycemic, vision protection, and anti-aging. Hence, anthocyanins are widely used in food, medicine, and cosmetics. The green and efficient extraction and purification of anthocyanins are an important prerequisite for their further development and utilization. However, the poor stability and low bioavailability of anthocyanins limit their application. Protein, one of the three essential nutrients for the human body, has good biocompatibility and biodegradability. Proteins are commonly used in food processing, but their functional properties need to be improved. Notably, anthocyanins can interact with proteins through covalent and non-covalent means during food processing, which can effectively improve the stability of anthocyanins and enhance their bioavailability. Moreover, the interactions between proteins and anthocyanins can also improve the functional characteristics and enhance the nutritional quality of proteins. Hence, this article systematically reviews the extraction and purification methods for anthocyanins. Moreover, this review also systematically summarizes the effect of the interactions between anthocyanins and proteins on the bioavailability of anthocyanins and their impact on protein properties. Furthermore, we also introduce the application of the interaction between anthocyanins and proteins. The findings can provide a theoretical reference for the application of anthocyanins and proteins in food deep processing.
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Affiliation(s)
| | | | | | | | | | - Yu Wang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China; (H.X.); (M.Z.); (Y.T.); (J.Z.); (X.D.)
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3
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Saini RK, Khan MI, Shang X, Kumar V, Kumari V, Kesarwani A, Ko EY. Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins-A Review. Foods 2024; 13:1227. [PMID: 38672900 PMCID: PMC11049351 DOI: 10.3390/foods13081227] [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: 03/01/2024] [Revised: 04/06/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.
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Affiliation(s)
- Ramesh Kumar Saini
- School of Health Sciences and Technology, UPES, Dehradun 248007, Uttarakhand, India;
| | - Mohammad Imtiyaj Khan
- Biochemistry and Molecular Biology Lab, Department of Biotechnology, Gauhati University, Guwahati 781014, Assam, India;
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China;
| | - Vikas Kumar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India;
| | - Varsha Kumari
- Department of Plant Breeding and Genetics, Sri Karan Narendra Agriculture University, Jobner, Jaipur 302001, Rajasthan, India;
| | - Amit Kesarwani
- Department of Agronomy, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar 263145, Uttarakhand, India;
| | - Eun-Young Ko
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
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Arroyo MJ, Escobedo P, Ruiz-García I, Palma AJ, Santoyo F, Ortega-Muñoz M, Capitán-Vallvey LF, Erenas MM. POC device for rapid oral pH determination based on a smartphone platform. Mikrochim Acta 2024; 191:134. [PMID: 38353778 PMCID: PMC10867041 DOI: 10.1007/s00604-024-06227-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 01/18/2024] [Indexed: 02/16/2024]
Abstract
Salivary pH serves as a valuable and useful diagnostic marker for periodontal disease, as it not only plays a critical role in disease prevention but also in its development. Typically, saliva sampling is collected by draining and spitting it into collection tubes or using swabs. In this study, we have developed a Point-of-Care (POC) device for in situ determination of oral pH without the need for complex instruments, relying solely on a smartphone as the detection device. Our system utilizes a non-toxic vegetable colourimetric indicator, immobilized on a chitosan membrane located on a disposable stick, enabling direct sampling within the buccal cavity. An ad hoc designed 3D-printed attachment is used to ensure accurate positioning and alignment of the stick, as well as isolation from external lighting conditions. A custom-developed smartphone application captures and automatically processes the image of the sensing membrane, providing the salivary pH results. After optimizing the cocktail composition, the developed sensors demonstrated the capacity to determine pH within a range of 5.4 to 8.1 with a remarkable precision of 0.6%, achieving a very short analysis time of just 1 min. A stability study conducted on the sensing membranes revealed a lifetime of 50 days. To validate the performance of our analytical device, we compared its results against those obtained from a calibrated pH-meter, using a group of individuals. The device exhibited an average error of 2.4% when compared with the pH-meter results, confirming its reliability and accuracy.
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Affiliation(s)
- Manuel J Arroyo
- Department of Analytical Chemistry, ECsens, University of Granada, Campus Fuentenueva, Granada, Spain
| | - Pablo Escobedo
- ECsens, CITIC-UGR, iMUDS, Department of Electronics and Computer Technology, University of Granada, Granada, Spain.
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain.
| | - Isidoro Ruiz-García
- ECsens, CITIC-UGR, iMUDS, Department of Electronics and Computer Technology, University of Granada, Granada, Spain
| | - Alberto J Palma
- ECsens, CITIC-UGR, iMUDS, Department of Electronics and Computer Technology, University of Granada, Granada, Spain
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain
| | - Francisco Santoyo
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain
- Department of Organic Chemistry, University of Granada, Campus Fuentenueva, Granada, Spain
| | - Mariano Ortega-Muñoz
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain
- Department of Organic Chemistry, University of Granada, Campus Fuentenueva, Granada, Spain
| | - Luis Fermín Capitán-Vallvey
- Department of Analytical Chemistry, ECsens, University of Granada, Campus Fuentenueva, Granada, Spain
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain
| | - Miguel M Erenas
- Department of Analytical Chemistry, ECsens, University of Granada, Campus Fuentenueva, Granada, Spain.
- Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain.
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Teixeira M, De Luca L, Faria A, Bordiga M, de Freitas V, Mateus N, Oliveira H. First Insights on the Bioaccessibility and Absorption of Anthocyanins from Edible Flowers: Wild Pansy, Cosmos, and Cornflower. Pharmaceuticals (Basel) 2024; 17:191. [PMID: 38399406 PMCID: PMC10892915 DOI: 10.3390/ph17020191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/25/2024] Open
Abstract
Edible flowers are regaining interest among both the scientific community and the general population, not only for their appealing sensorial characteristics but also from the growing evidence about their health benefits. Among edible flowers, those that contain anthocyanins are among the most consumed worldwide. However, little is known regarding the bioaccessibility and absorption of their bioactive compounds upon ingestion. The aim of this work was to explore, for the first time, the behavior of anthocyanin-rich extracts from selected edible flowers under different food processing conditions and after ingestion using simulated digestions, as well as their absorption at the intestinal level. Overall, the results showed that the monoglucoside and rutinoside anthocyanin extracts were less stable under different pH, temperature, and time conditions as well as different digestive processes in the gastrointestinal tract. There was a prominent decrease in the free anthocyanin content after the intestinal phase, which was more pronounced for the rutinoside anthocyanin extract (78.41% decrease from the oral phase). In contrast, diglucoside and rutinoside anthocyanin extracts showed the highest absorption efficiencies at the intestinal level, of approximately 5% after 4 h of experiment. Altogether, the current results emphasize the influence of anthocyanins' structural arrangement on both their chemical stability as well as their intestinal absorption. These results bring the first insights about the bioaccessibility and absorption of anthocyanins from wild pansy, cosmos, and cornflower and the potential outcomes of such alternative food sources.
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Affiliation(s)
- Margarida Teixeira
- REQUIMTE/LAQV, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (M.T.); (V.d.F.); (N.M.)
| | - Lorenzo De Luca
- Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy; (L.D.L.); (M.B.)
| | - Ana Faria
- CHRC, NOVA Medical School (NMS), Faculdade de Ciências Médicas (FCM), Universidade NOVA de Lisboa, 1169-056 Lisboa, Portugal;
- CINTESIS@RISE, NOVA Medical School (NMS), Faculdade de Ciências Médicas (FCM), Universidade NOVA de Lisboa, 1169-056 Lisboa, Portugal
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy; (L.D.L.); (M.B.)
| | - Victor de Freitas
- REQUIMTE/LAQV, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (M.T.); (V.d.F.); (N.M.)
| | - Nuno Mateus
- REQUIMTE/LAQV, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (M.T.); (V.d.F.); (N.M.)
| | - Hélder Oliveira
- REQUIMTE/LAQV, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (M.T.); (V.d.F.); (N.M.)
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Sánchez-Ortiz A, Mateo-Sanz JM, Mateos-Fernández MA, Figueras ML. New Labeling Rules for Wine: Wine Alcohol-Derived Calories and Polyphenol Consumption on Health. Foods 2024; 13:295. [PMID: 38254596 PMCID: PMC10814839 DOI: 10.3390/foods13020295] [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: 12/18/2023] [Revised: 01/10/2024] [Accepted: 01/13/2024] [Indexed: 01/24/2024] Open
Abstract
Alcohol content, proanthocyanins and anthocyanins influence wine quality. The composition of wine depends on the type of cultivar, location, environmental conditions, and management practices. Phenolic compounds have attracted considerable research interest due to their antioxidant properties and potential beneficial effects on human health. However, the low bioavailability of anthocyanins creates a major bottleneck in their ability to exert beneficial effects. Despite extensive research on the effects of wine on human health, no clear evidence has been obtained on the benefits of wine quality or geographic area of production on health conditions, such as metabolic syndrome. Five climatically and geologically distinct wines were evaluated. Based on recent studies, meta-analyses, and pooled analyses of wine composition, along with the predicted low bioavailability of polyphenol compounds, we estimated the efficacy of five geographically distinct wines according to gastrointestinal absorption and the effects of alcohol intake on both men and women, with a view to ascertaining whether geographical origin influences the antioxidant serum composition of wine. Data on the estimated consumption of wine suggest that the polyphenol contents are similar regardless of choice of wine/area, while different alcohol compositions affect the level of alcohol and calorie intake. Thus, moderate wine drinkers should be advised to control the habit, but without exceeding the dose considered a healthy threshold (up to 30-40 g of alcohol/day in men and 10-20 g of alcohol/day in women), given no medical contraindications are present. These results will add value to the framework of the last reform of the Common Agricultural Policy (CAP) adopted in December 2021, where the European Parliament and the Council introduced new labeling rules for the wine sector and aromatized wine products.
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Affiliation(s)
- Antoni Sánchez-Ortiz
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Campus Sescelades, Universitat Rovira i Virgili, Marcel-lí Domingo, s/n, 43007 Tarragona, Spain; (M.A.M.-F.); (M.L.F.)
| | - Josep Maria Mateo-Sanz
- Departament d’Enginyeria Química, ETSEQ, Campus Sescelades, Universitat Rovira i Virgili, Marcel-lí Domingo, s/n, 43007 Tarragona, Spain;
| | - Maria Assumpta Mateos-Fernández
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Campus Sescelades, Universitat Rovira i Virgili, Marcel-lí Domingo, s/n, 43007 Tarragona, Spain; (M.A.M.-F.); (M.L.F.)
| | - Miriam Lampreave Figueras
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Campus Sescelades, Universitat Rovira i Virgili, Marcel-lí Domingo, s/n, 43007 Tarragona, Spain; (M.A.M.-F.); (M.L.F.)
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Khan S, Monteiro JK, Prasad A, Filipe CDM, Li Y, Didar TF. Material Breakthroughs in Smart Food Monitoring: Intelligent Packaging and On-Site Testing Technologies for Spoilage and Contamination Detection. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2300875. [PMID: 37085965 DOI: 10.1002/adma.202300875] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/26/2023] [Indexed: 05/03/2023]
Abstract
Despite extensive commercial and regulatory interventions, food spoilage and contamination continue to impose massive ramifications on human health and the global economy. Recognizing that such issues will be significantly eliminated by the accurate and timely monitoring of food quality markers, smart food sensors have garnered significant interest as platforms for both real-time, in-package food monitoring and on-site commercial testing. In both cases, the sensitivity, stability, and efficiency of the developed sensors are largely informed by underlying material design, driving focus toward the creation of advanced materials optimized for such applications. Herein, a comprehensive review of emerging intelligent materials and sensors developed in this space is provided, through the lens of three key food quality markers - biogenic amines, pH, and pathogenic microbes. Each sensing platform is presented with targeted consideration toward the contributions of the underlying metallic or polymeric substrate to the sensing mechanism and detection performance. Further, the real-world applicability of presented works is considered with respect to their capabilities, regulatory adherence, and commercial potential. Finally, a situational assessment of the current state of intelligent food monitoring technologies is provided, discussing material-centric strategies to address their existing limitations, regulatory concerns, and commercial considerations.
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Affiliation(s)
- Shadman Khan
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Jonathan K Monteiro
- Department of Medicine, McMaster University, 1280 Main Street West, Hamilton, ON L8N 3Z5, Canada
| | - Akansha Prasad
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Carlos D M Filipe
- Department of Chemical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L7, Canada
| | - Yingfu Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Tohid F Didar
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
- Department of Mechanical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
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Peng M, Vercauteren M, Grootaert C, Rajkovic A, Boon N, Janssen C, Asselman J. Cellular and bioenergetic effects of polystyrene microplastic in function of cell type, differentiation status and post-exposure time. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2023; 337:122550. [PMID: 37716692 DOI: 10.1016/j.envpol.2023.122550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/21/2023] [Accepted: 09/12/2023] [Indexed: 09/18/2023]
Abstract
The ubiquity of microplastics (MPs) in food sources and personal care products increasingly raises concerns on human health. However, little is known about the duration of the effects of MPs and whether effects depend on cellular differentiation status. Herein, cellular and bioenergetic effects of MPs in different exposure scenarios on four types of human cell lines derived from lung (A549 and BEAS-2B), colon (Caco-2) and liver (HepG2) were investigated. These cell lines are models for the major exposure routes in the body (inhalation, ingestion and physiological transport through the liver by the portal vein). To this aim, different scenarios were implemented by exposing undifferentiated and differentiated cells to single dosing of 2-μm polystyrene (PS) (102-105 particles/mL) for 48 h and 12 days. The undifferentiated Caco-2 cells with short exposure (48 h) showed the highest uptake rate of PS yet without significant cellular and mitochondrial responses. The biological effects, with the exception of ROS production, were not influenced by differentiation states of A549 and Caco-2 cells although differentiated cells showed much weaker ability to internalize PS. However, PS had significantly long-term impacts on cellular and mitochondrial functions even after the initial exposure period. In particular, Caco-2 cells that were post-exposed for 12 days after single PS dosing suffered higher oxidative stress and exhibited mitochondrial dysfunction than that for short exposure. Correspondingly, we observed that PS particles still remained in cell membrane and even in nuclei with high retention rate by 14-d post exposure during which metabolism and exchange of internalization and release occurred in cells. This indicates PS could induce chronic stress and even harmful effects on human cells after single intake that persists for a long time. This study paves the way for assessing the influence of PS on human health at low particle concentrations and with multiple exposure scenarios.
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Affiliation(s)
- Miao Peng
- Laboratory of Environmental Toxicology and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium; Blue Growth Research Lab, Ghent University, Wetenschapspark 1, 8400, Oostende, Belgium.
| | - Maaike Vercauteren
- Laboratory of Environmental Toxicology and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium; Blue Growth Research Lab, Ghent University, Wetenschapspark 1, 8400, Oostende, Belgium
| | - Charlotte Grootaert
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Andreja Rajkovic
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Nico Boon
- Center for Microbial Technology and Ecology (CMET), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Colin Janssen
- Laboratory of Environmental Toxicology and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium; Blue Growth Research Lab, Ghent University, Wetenschapspark 1, 8400, Oostende, Belgium
| | - Jana Asselman
- Laboratory of Environmental Toxicology and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium; Blue Growth Research Lab, Ghent University, Wetenschapspark 1, 8400, Oostende, Belgium
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Lais Alves Almeida Nascimento A, Sampaio da Silveira de Souza M, Lorrane Rodrigues Borges L, Renon Eller M, Augusto Ribeiro de Barros F, Correa Mendonça A, Azevedo L, Araújo Vieira do Carmo M, Dos Santos Lima A, da Silva Cruz L, Abranches Dias Castro G, Antonio Fernandes S, Cesar Stringheta P. Influence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity. Food Res Int 2023; 173:113222. [PMID: 37803540 DOI: 10.1016/j.foodres.2023.113222] [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: 04/17/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
This work describes the kinetic study of different types (spontaneous, lactic and alcoholic) of açai fermentation in terms of total phenolics and total anthocyanins, as well as antioxidant capacity, before and after simulated digestion (SD). Cytotoxicity (A549, HCT8 and IMR90 cells) and formation of reactive oxygen species (A549 cells) were also evaluated. The results revealed that spontaneous fermentation (SF) for 24 h, followed by SD, generated a product with greater bioaccessibility of phenolics (52.68%) and cyanidin-3-glucoside (27.01%) than unfermented açai. Likewise, lactic fermentation (LF) for 72 h improved the bioavailability of phenolics (64.49%) and cyanidin-3-rutinoside (20.00%). On the other hand, alcoholic fermentation (AF) decreased the bioaccessibility of phenolic compounds and anthocyanins after SD. The SF 24 h (10.16 ± 1.25 μmol Trolox /g) and LF 72 h (15.90 ± 0.51 μmol Trolox /g) significantly increased the antioxidant capacity after SD, when compared to unfermented açai (SF 0 h, 4.00 ± 0.09 μmol Trolox /g; LF 0 h, 10.57 ± 0.91 μmol Trolox /g). It was concluded that the samples did not show cytotoxicity in the cell lines tested and, in addition, AF 24 h showed antioxidant and antimutagenic effects in vitro, reducing about 40% of chromosomal aberrations. The results obtained provide important information that can be used to produce foods with greater bioaccessibility of bioactive compounds.
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Affiliation(s)
| | | | | | - Monique Renon Eller
- Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | | | - Adriana Correa Mendonça
- Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Luciana Azevedo
- Universidade Federal de Alfenas, Nutrition Faculty, Rua Gabriel Monteiro da Silva, 700. Centro - Alfenas, MG 37130-001, Brazil
| | - Mariana Araújo Vieira do Carmo
- Universidade Federal de Alfenas, Nutrition Faculty, Rua Gabriel Monteiro da Silva, 700. Centro - Alfenas, MG 37130-001, Brazil
| | - Amanda Dos Santos Lima
- Universidade Federal de Alfenas, Nutrition Faculty, Rua Gabriel Monteiro da Silva, 700. Centro - Alfenas, MG 37130-001, Brazil
| | - Laura da Silva Cruz
- Universidade Federal de Alfenas, Nutrition Faculty, Rua Gabriel Monteiro da Silva, 700. Centro - Alfenas, MG 37130-001, Brazil
| | - Gabriel Abranches Dias Castro
- Universidade Federal de Viçosa, Department of Chemistry, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Sergio Antonio Fernandes
- Universidade Federal de Viçosa, Department of Chemistry, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Paulo Cesar Stringheta
- Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil
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Guo L, Qiao J, Zhang L, Yan W, Zhang M, Lu Y, Wang Y, Ma H, Liu Y, Zhang Y, Li J, Qin D, Huo J. Critical review on anthocyanins in blue honeysuckle (Lonicera caerulea L.) and their function. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 204:108090. [PMID: 37847973 DOI: 10.1016/j.plaphy.2023.108090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 09/27/2023] [Accepted: 10/11/2023] [Indexed: 10/19/2023]
Abstract
Blue honeysuckle (Lonicera caerulea L.) is an emerging commercial fruit in the world, has been known for its multiple anthocyanins in the berries, cyanidin-3-glucoside (C3G) is a major anthocyanin in berries and it makes up 76-92% of the total anthocyanins content, with high antioxidant capacity, and widely used in food products. In this review, recent studies related to anthocyanins in blue honeysuckle were sorted out, including the current status of research on anthocyanins in blue honeysuckle berries, especially C3G, qualitative and quantitative analysis of anthocyanins in berries, extraction and purification methods of anthocyanins from blue honeysuckle, in addition, biological effects of blue honeysuckle, and recommended utilization. Blue honeysuckle contains polyphenols, flavonoids, anthocyanins, minerals, and multiple bioactive compounds, it has been extensively reported to have significant antioxidant, cardioprotective, anti-inflammatory, neuroprotective, anticancer, and anti-diabetic functions, and has been used in a variety of food products as raw materials.
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Affiliation(s)
- Liangchuan Guo
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin, 150030, China
| | - Jinli Qiao
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin, 150030, China
| | - Lijun Zhang
- National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Heilongjiang Green Food Science Research Institute, 150023, China
| | - Weijiao Yan
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin, 150030, China
| | - Meihui Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Yongchuan Lu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Yutong Wang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Hexi Ma
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Yan Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Yue Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Jichuan Li
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Dong Qin
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin, 150030, China.
| | - Junwei Huo
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin, 150030, China.
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11
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Li Q, Zhang F, Wang Z, Feng Y, Han Y. Advances in the Preparation, Stability, Metabolism, and Physiological Roles of Anthocyanins: A Review. Foods 2023; 12:3969. [PMID: 37959087 PMCID: PMC10647620 DOI: 10.3390/foods12213969] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/17/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Anthocyanins are natural flavonoid polyphenolic compounds widely found in fruits and vegetables. They exhibit antioxidant properties and prophylactic effects in the immune and cardiovascular systems, confer protection against cancer, and contribute to the prevention of cardiovascular diseases. Thus, their incorporation into functional foods, pharmaceuticals, supplements, and cosmetic formulations aims at promoting human well-being. This review comprehensively outlined the structural attributes of anthocyanins, expanding upon diverse methodologies employed for their extraction and production. Additionally, the stability, metabolic pathways, and manifold physiological functions of anthocyanins were discussed. However, their constrained fat solubility, susceptibility to instability, and restricted bioavailability collectively curtail their applicability and therapeutic efficacy. Consequently, a multidimensional approach was imperative, necessitating the exploration of innovative pathways to surmount these limitations, thereby amplifying the utilitarian significance of anthocyanins and furnishing pivotal support for their continual advancement and broader application.
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Affiliation(s)
- Qi Li
- Department of Neurosurgery, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, China
| | - Fengzhen Zhang
- School of Public Health, Wuhan University, Wuhan 430071, China
| | - Zhenzhen Wang
- School of Public Health, Wuhan University, Wuhan 430071, China
| | - Yaoze Feng
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan 430070, China;
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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12
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Li W, Zhang W, Fan X, Xu H, Yuan H, Wang Y, Yang R, Tian H, Wu Y, Yang H. Fructo-oligosaccharide enhanced bioavailability of polyglycosylated anthocyanins from red radish via regulating gut microbiota in mice. Food Chem X 2023; 19:100765. [PMID: 37780282 PMCID: PMC10534114 DOI: 10.1016/j.fochx.2023.100765] [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: 04/26/2023] [Revised: 06/12/2023] [Accepted: 06/18/2023] [Indexed: 10/03/2023] Open
Abstract
The anthocyanins from red radish (ARR) rich in polyglycosylated pelargonidin glucosides were used as pigment. However, bioavailability of anthocyanins was considered at low level. This work examined the intensive effects of fructo-oligosaccharide (FOS) on ARR bioavailability. Pelargonidin, cyanidin and pelargonidin-3-glucoside showed higher level in serum of mice fed with FOS together with ARR for 8 weeks than that fed with only ARR. Co-ingestion of FOS and ARR more effectively elevated the hepatic antioxidant activity by increase in total antioxidant capacity and activities of superoxide dismutase and glutathione peroxidase when compared with intake of ARR. FOS also markedly increased pelargonidin level in cecum of mice. 16S RNA sequencing found that Bacteroides genus play an important role in FOS elevating bioavailability of ARR. Fecal bacteria transplantation verified the positive effects of FOS on ARR bioavailability. These results suggested that combined ingestion of FOS and ARR is effective strategy for bioactivity of ARR.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Wanjie Zhang
- Faculty of Science, The University of Hong Kong, Hong Kong 999077, China
| | - Xin Fan
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404000, China
| | - Hai Xu
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404000, China
| | - Hong Yuan
- Medical School, Xi’an Peihua University, Xi’an, Shaanxi 710125, China
| | - Yimeng Wang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Rui Yang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Hua Tian
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Yinmei Wu
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404000, China
| | - Hongyan Yang
- School of Aerospace Medicine, Air Force Medical University, Xi’an 710032, China
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13
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Rosales TKO, da Silva FFA, Bernardes ES, Paulo Fabi J. Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37585699 DOI: 10.1080/10408398.2023.2245038] [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] [Indexed: 08/18/2023]
Abstract
Plant-derived polyphenols are naturally occurring compounds widely distributed in plants. They have received greater attention in the food and pharmaceutical industries due to their potential health benefits, reducing the risk of some chronic diseases due to their antioxidant, anti-inflammatory, anticancer, cardioprotective, and neuro-action properties. Polyphenolic compounds orally administered can be used as adjuvants in several treatments but with restricted uses due to chemical instability. The review discusses the different structural compositions of polyphenols and their influence on chemical stability. Despite the potential and wide applications, there is a need to improve the delivery of polyphenolics to target the human intestine without massive chemical modifications. Oral administration of polyphenols is unfeasible due to instability, low bioaccessibility, and limited bioavailability. Nano-delivery systems based on polysaccharides (starch, pectin, chitosan, and cellulose) have been identified as a viable option for oral ingestion, potentiate biological effects, and direct-controlled delivery in specific tissues. The time and dose can be individualized for specific diseases, such as intestinal cancer. This review will address the mechanisms by which polysaccharides-based nanostructured systems can protect against degradation and enhance intestinal permeation, oral bioavailability, and the potential application of polysaccharides as nanocarriers for the controlled and targeted delivery of polyphenolic compounds.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
- Instituto de Pesquisa Energéticas e Nucleares - IPEN, São Paulo, SP, Brazil
| | | | | | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
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14
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Nascimento RDPD, Machado APDF. The preventive and therapeutic effects of anthocyanins on colorectal cancer: A comprehensive review based on up-to-date experimental studies. Food Res Int 2023; 170:113028. [PMID: 37316089 DOI: 10.1016/j.foodres.2023.113028] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 05/01/2023] [Accepted: 05/21/2023] [Indexed: 06/16/2023]
Abstract
Colorectal cancer (CRC) is the second most lethal and the third most diagnosed type of cancer worldwide. More than 75% of CRC cases are sporadic and lifestyle-related. Risk factors include diet, physical inactivity, genetics, smoking, alcohol, changes in the intestinal microbiota, and inflammation-related diseases such as obesity, diabetes, and inflammatory bowel diseases. The limits of conventional treatments (surgery, chemotherapy, radiotherapy), as demonstrated by the side effects and resistance of many CRC patients, are making professionals search for new chemopreventive alternatives. In this context, diets rich in fruits and vegetables or plant-based products, which contain high levels of phytochemicals, have been postulated as complementary therapeutic options. Anthocyanins, phenolic pigments responsible for the vivid colors of most red, purple, and blue fruits and vegetables, have been shown protective effects on CRC. Berries, grapes, Brazilian fruits, and vegetables such as black rice and purple sweet potato are examples of products rich in anthocyanins, which have been able to reduce cancer development by modulating signaling pathways associated with CRC. Therefore, this review has as main objective to present and discuss the potential preventive and therapeutic effects of anthocyanins present in fruits and vegetables, in plant extracts, or in their pure form on CRC, taking into account up-to-date experimental studies (2017-2023). Additionally, a highlight is given towards the mechanisms of action of anthocyanins on CRC.
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Affiliation(s)
- Roberto de Paula do Nascimento
- Laboratory of Nutrition and Metabolism (LANUM), Department of Food Science and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato Street 80, 13083-862, Campinas, São Paulo, Brazil; European Cancer Stem Cell Research Institute, School of Biosciences, Cardiff University, Hadyn Ellis Building, Maindy Rd, CF24 4HQ, Cardiff, Wales, United Kingdom.
| | - Ana Paula da Fonseca Machado
- Study and Research Group on Agroindustrial Products from the Cerrado (GEPPAC), Faculty of Engineering (FAEN), Federal University of Grande Dourados (UFGD), Dourados-Itahum Highway Km 12, 79804-970, Dourados, Mato Grosso do Sul, Brazil.
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15
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Scrob T, Filip GA, Baldea I, Varodi SM, Cimpoiu C. Sweeteners' Influence on In Vitro α-Glucosidase Inhibitory Activity, Cytotoxicity, Stability and In Vivo Bioavailability of the Anthocyanins from Lingonberry Jams. Foods 2023; 12:2569. [PMID: 37444306 DOI: 10.3390/foods12132569] [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: 05/15/2023] [Revised: 06/19/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
Several lines of evidence demonstrate the multiple health-promoting properties of anthocyanins, but little is known regarding the bioavailability of these phytochemicals. Therefore, the stability during storage and bioavailability of anthocyanins from lingonberries jams were determined by HPLC, together with the impact of used sweeteners on their adsorption. Further, the in vitro α-glucosidase inhibition using spectrophotometric methods and cytotoxicity determined on normal and colon cancer cells were communicated. The content of anthocyanins was significantly decreased during storage in coconut sugar-based jam, but was best preserved in jam with fructose and stevia. Fructose and stevia-based jams showed the highest inhibition activity upon α-glucosidase. Lingonberry jams showed no cytotoxic effects on normal cells, but at low concentration reduced the tumor cells viability. Anthocyanins were still detectable in rats' blood streams after 24 h, showing a prolonged bioavailability in rats. This study brings important results that will enable the development of functional food products.
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Affiliation(s)
- Teodora Scrob
- Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, 11 Arany Janos, 400028 Cluj-Napoca, Romania
- Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, 11 Arany Janos, 400028 Cluj-Napoca, Romania
| | - Gabriela Adriana Filip
- Department of Physiology, "Iuliu Hatieganu" University of Medicine and Pharmacy, 1-3 Clinicilor Street, 400006 Cluj-Napoca, Romania
| | - Ioana Baldea
- Department of Physiology, "Iuliu Hatieganu" University of Medicine and Pharmacy, 1-3 Clinicilor Street, 400006 Cluj-Napoca, Romania
| | - Sânziana Maria Varodi
- Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, 11 Arany Janos, 400028 Cluj-Napoca, Romania
| | - Claudia Cimpoiu
- Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, 11 Arany Janos, 400028 Cluj-Napoca, Romania
- Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, 11 Arany Janos, 400028 Cluj-Napoca, Romania
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16
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Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Front Nutr 2023; 10:1144677. [PMID: 37293672 PMCID: PMC10244521 DOI: 10.3389/fnut.2023.1144677] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Accepted: 05/08/2023] [Indexed: 06/10/2023] Open
Abstract
In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical-chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
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17
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Dima C, Assadpour E, Nechifor A, Dima S, Li Y, Jafari SM. Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies. Crit Rev Food Sci Nutr 2023:1-39. [PMID: 37096550 DOI: 10.1080/10408398.2023.2199861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Foods are complex biosystems made up of a wide variety of compounds. Some of them, such as nutrients and bioactive compounds (bioactives), contribute to supporting body functions and bring important health benefits; others, such as food additives, are involved in processing techniques and contribute to improving sensory attributes and ensuring food safety. Also, there are antinutrients in foods that affect food bioefficiency and contaminants that increase the risk of toxicity. The bioefficiency of food is evaluated with bioavailability which represents the amount of nutrients or bioactives from the consumed food reaching the organs and tissues where they exert their biological activity. Oral bioavailability is the result of some physicochemical and biological processes in which food is involved such as liberation, absorption, distribution, metabolism, and elimination (LADME). In this paper, a general presentation of the factors influencing oral bioavailability of nutrients and bioactives as well as the in vitro techniques for evaluating bioaccessibility and is provided. In this context, a critical analysis of the effects of physiological factors related to the characteristics of the gastrointestinal tract (GIT) on oral bioavailability is discussed, such as pH, chemical composition, volumes of gastrointestinal (GI) fluids, transit time, enzymatic activity, mechanical processes, and so on, and the pharmacokinetics factors including BAC and solubility of bioactives, their transport across the cell membrane, their biodistribution and metabolism. The impact of matrix and food processing on the BAC of bioactives is also explained. The researchers' recent concerns for improving oral bioavailability of nutrients and food bioactives using both traditional techniques, for example, thermal treatments, mechanical processes, soaking, germination and fermentation, as well as food nanotechnologies, such as loading of bioactives in different colloidal delivery systems (CDSs), is also highlighted.
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Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alexandru Nechifor
- Faculty of Medicine and Pharmacy - Medical Clinical Department, Dunarea de Jos" University of Galati, Galati, Romania
| | - Stefan Dima
- Faculty of Science and Environment, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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18
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Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds. Int J Biol Macromol 2023; 229:11-21. [PMID: 36586647 DOI: 10.1016/j.ijbiomac.2022.12.292] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 12/21/2022] [Accepted: 12/25/2022] [Indexed: 12/29/2022]
Abstract
Pectin is one of the polysaccharides to be used as a coating nanomaterial. The characteristics of pectin are suitable to form nanostructures for protection, increased absorption, and bioavailability of different active compounds. This review aims to point out the structural features of pectins and their use as nanocarriers. It also indicates the principal methodologies for the elaboration and application of foods. The research carried out shows that pectin is easily extracted from natural sources, biodegradable, biocompatible, and non-toxic. The mechanical resistance and stability in different pH ranges and the action of digestive enzymes allow the nanostructures to pass intact through the gastrointestinal system and be effectively absorbed. Pectin can bind to macromolecules, especially proteins, to form stable nanostructures, which can be formed by different methods; polyelectrolyte complexes are the most frequent ones. The pectin-derived nanoparticles could be added to foods and dietary supplements, demonstrating a promising nanocarrier with a broad technological application.
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19
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Bioaccessibility and Bioavailability of Diet Polyphenols and Their Modulation of Gut Microbiota. Int J Mol Sci 2023; 24:ijms24043813. [PMID: 36835225 PMCID: PMC9961503 DOI: 10.3390/ijms24043813] [Citation(s) in RCA: 27] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 02/10/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023] Open
Abstract
It is generally accepted that diet-derived polyphenols are bioactive compounds with several potentially beneficial effects on human health. In general, polyphenols have several chemical structures, and the most representative are flavonoids, phenolic acids, and stilbenes. It should be noted that the beneficial effects of polyphenols are closely related to their bioavailability and bioaccessibility, as many of them are rapidly metabolized after administration. Polyphenols-with a protective effect on the gastrointestinal tract-promote the maintenance of the eubiosis of the intestinal microbiota with protective effects against gastric and colon cancers. Thus, the benefits obtained from dietary supplementation of polyphenols would seem to be mediated by the gut microbiota. Taken at certain concentrations, polyphenols have been shown to positively modulate the bacterial component, increasing Lactiplantibacillus spp. and Bifidobacterium spp. involved in the protection of the intestinal barrier and decreasing Clostridium and Fusobacterium, which are negatively associated with human well-being. Based on the diet-microbiota-health axis, this review aims to describe the latest knowledge on the action of dietary polyphenols on human health through the activity of the gut microbiota and discusses micro-encapsulation of polyphenols as a strategy to improve the microbiota.
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20
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Juçara Fruit ( Euterpe Edulis Martius) Valorization Combining Emergent Extraction Technologies and Aqueous Solutions of Alkanediols. Molecules 2023; 28:molecules28041607. [PMID: 36838595 PMCID: PMC9966649 DOI: 10.3390/molecules28041607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 02/10/2023] Open
Abstract
Anthocyanins from juçara fruits were extracted by pressurized liquid extraction (PLE) or ultrasound-assisted extraction (UAE), using aqueous solutions of 1,2-alkanediols and glycerol ethers as biobased solvents. The PLE (100 bar, 13 min, 1 mL/min flow rate) in the optimal extraction conditions originated 23.1 mganthocyanins·gdry biomass-1. On the other hand, the UAE was 10 min long, and the optimal conditions using 1,2-propanediol were 42.6 wt%, 160 W, and pH 7.0, leading to 50 mganthocyanins·gdry biomass-1. Extractions at the UAE optimized conditions, with aqueous solutions of five different 1,2-alkanediols and three glycerol ethers were performed, and compared to water and ethanolic extracts. The biobased solvent solutions presented anthocyanin yields up to 33% higher than water, and were shown to be as efficient as ethanol/water, but generated extracts with higher antioxidant capacity. The anthocyanin-rich extract of juçara, obtained with 1,2-propanediol, was used in the production of a natural soap and incorporated into a cream, showing that the addition of the juçara extract resulted in an antioxidant capacity in both products.
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21
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Tian J, Cheng F, Yun Y, Yi J, Cai S, Zhou L. Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:666-679. [PMID: 36054255 DOI: 10.1002/jsfa.12178] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 08/10/2022] [Accepted: 08/19/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Recently, cloudy pomegranate juice (PJ) has become popular due to its rich phenolic and health-promoting effects. The aim of the present work was to evaluate the application of high hydrostatic pressure processing (HPP), pasteurization (PT) and high-temperature short-time sterilization (HTST) on physicochemical properties (color, flow behavior, turbidity, sugars, organic acids, aroma and sensory evaluation) and in vitro bioaccessibility of total phenolics content (TPC), total flavonoids content (TFC) and phenolics of cloudy PJ. RESULTS Compared to HPP, thermal sterilization significantly increased the brightness (L*), redness (a*), total color difference (ΔE) and turbidity, and decreased the TPC and TFC. HPP maintained the volatile profile of cloudy PJ better, while thermal sterilization significantly changed the profile by decreasing alcohols 23.8-32.7% and increasing acids by 33.6%-182.8%. The bioaccessibility of flavonoids, phenolic acids and tannins in the control cloudy PJ after in vitro oral-gastric-intestinal digestion were 1.5%, 4.9%, and 9.0%, respectively, which were not significantly changed by different treatments. CONCLUSION These results contributed to promoting the color quality and health benefits of cloudy PJ rich in phenolics by optimizing the processing conditions in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Fengyun Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
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22
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Wu H, Oliveira G, Lila MA. Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins. Compr Rev Food Sci Food Saf 2023; 22:333-354. [PMID: 36398759 DOI: 10.1111/1541-4337.13070] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 08/29/2022] [Accepted: 10/12/2022] [Indexed: 11/19/2022]
Abstract
Color is an important characteristic of food. Over the last 15 years, more attention has been paid to natural colorants because of the rising demand for clean-label food products. Anthocyanins, which are a group of phytochemicals responsible for the purple, blue or red hues of many plants, offer a market advantage. In addition, anthocyanin-rich foods are associated with protection against cardiovascular disease, thrombosis, diabetes, cancer, microbial-based disorders, neurological disorders, and vision ailments. However, the real health value of anthocyanins, whether as a natural colorant or a functional ingredient, is dependent on the ultimate bioaccessibility and bioavailability in the human body. Many animal and human clinical studies revealed that, after intake of anthocyanin-rich foods or anthocyanin extracts, only trace amounts (< 1% of ingested content) of anthocyanins or their predicted metabolites were detected in plasma after a standard blood draw, which was indicative of low bioavailability of anthocyanins. Protein binding to anthocyanins is a strategy that has recently been reported to enhance the ultimate bioactivity, bioaccessibility, and bioavailability of anthocyanins as compared to anthocyanins delivered without a protein carrier. Therefore, in this review, we address anthocyanin properties in food processing and digestion, anthocyanin-protein complexes used in food matrices, and changes in the bioaccessibility and bioavailability of anthocyanins when bound into anthocyanin-protein complexes in foods. Finally, we summarize the challenges and prospects of this delivery system for anthocyanin pigments.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Gabriel Oliveira
- Department of Food Science, Federal University of Minas Gerais, Brazil
| | - Mary Ann Lila
- Food Bioprocessing and Nutrition Sciences Department, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
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23
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Rosales TKO, Pedrosa LDF, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nano-encapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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24
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da Silva Moura M, da Silva Gomes da Costa B, Giaconia MA, de Andrade RR, Braga ARC, Braga MB. Jaboticaba powders production by freeze‐drying: Influence of octenyl succinic anhydride‐modified starch concentrations over anthocyanins and physical properties. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Milena da Silva Moura
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
| | | | | | - Rafael Ramos de Andrade
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
- Department of Biosciences Universidade Federal de São Paulo (UNIFESP) Santos SP Brazil
| | - Matheus Boeira Braga
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
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25
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Electrospinning Composites as Carriers of Natural Pigment: Screening of Polymeric Blends. Processes (Basel) 2022. [DOI: 10.3390/pr10122737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Several studies have already demonstrated that electrospinning is an excellent tool for forming nano/microfibers. However, the number of parameters affecting the formation of the structures has become a great challenge, including the polymeric solutions’ rheological properties, directly affecting the morphology of the fibers formed. The present work aimed to produce polymeric composites and determine their rheological properties, comparing them to the morphology of the fibers formed by electrospinning. Also, to evaluate their potential use as the carriers of natural pigments. To this end, a distinct combination of solutions containing Chitosan/Gelatin, Chitosan/poly(ethylene) oxide (PEO) and Zein/PEO was produced and submitted to electrospinning. The sample containing zein manufactured the structures smaller in diameter (201.3 ± 58.6 nm) among those studied. Besides, it was observed that adding PEO to the solutions impacts the increase in viscosity and shear thinning behavior, guaranteeing uniformity in the structures formed. Natural pigments were successfully incorporated into the chosen zein/PEO solution, and it was observed that adding these compounds led to changes in the rheological characteristics, as expected. Nevertheless, it was possible to produce uniform fibers with diameters ranging from 665.68 ± 249.56 to 2874.44 ± 1187.40 nm, opening the possibility of using these natural pigments in biotechnological processes.
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26
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Nanofibers of Jussara Pulp: A Tool to Prevent the Loss of Thermal Stability and the Antioxidant Activity of Anthocyanins after Simulated Digestion. Processes (Basel) 2022. [DOI: 10.3390/pr10112343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Electrospinning can produce a new composite for coating sensitive bioactive compounds, such as anthocyanins, and the product obtained from this process presents characteristics that potentialize the application of natural pigments in foodstuffs. The present work aimed to develop a new nanofiber composite with incorporated anthocyanins from jussara pulp using polyethylene oxide through electrospinning. A decay in the percentage of anthocyanins during digestion was observed. However, the polymeric solution and composites produced maintained the antioxidant activity, showing their protective effect on bioactive compounds; furthermore, both nanofibers and polymer solution improved the thermal stability of the anthocyanins. Thus, the results obtained potentiate electrospinning composites in processed food products since the nanofibers presented superior thermal stability and antioxidant activity, even after the digestion process in vitro.
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27
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The Role of Anthocyanin in Modulating Diabetic Cardiovascular Disease and Its Potential to Be Developed as a Nutraceutical. Pharmaceuticals (Basel) 2022; 15:ph15111344. [PMID: 36355516 PMCID: PMC9692260 DOI: 10.3390/ph15111344] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 12/04/2022] Open
Abstract
Cardiovascular disease (CVD) is directly linked to diabetes mellitus (DM), and its morbidity and mortality are rising at an alarming rate. Individuals with DM experience significantly worse clinical outcomes due to heart failure as a CVD consequence than non-diabetic patients. Hyperglycemia is the main culprit that triggers the activation of oxidative damage, inflammation, fibrosis, and apoptosis pathways that aggravate diabetic CVD progression. In recent years, the development of phytochemical-based nutraceutical products for diabetic treatment has risen due to their therapeutic properties. Anthocyanin, which can be found in various types of plants, has been proposed for preventing and treating various diseases, and has elicited excellent antioxidative, anti-inflammation, anti-fibrosis, and anti-apoptosis effects. In preclinical and clinical studies, plants rich in anthocyanin have been reported to attenuate diabetic CVD. Therefore, the development of anthocyanin as a nutraceutical in managing diabetic CVD is in demand. In this review, we unveil the role of anthocyanin in modulating diabetic CVD, and its potential to be developed as a nutraceutical for a therapeutic strategy in managing CVD associated with DM.
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28
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Alzate-Arbelaez AF, Cortés FB, Rojano BA. Antioxidants from Hyeronima macrocarpa Berries Loaded on Nanocellulose: Thermal and Antioxidant Stability. Molecules 2022; 27:molecules27196661. [PMID: 36235198 PMCID: PMC9571521 DOI: 10.3390/molecules27196661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/04/2022] [Accepted: 10/05/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effect of different storage temperatures (35-55 °C) on the bioactive substances and antioxidant properties of Hyeronima macrocarpa berries loaded on nanocellulose. NC was extracted from banana pseudo-stems and presented an interesting surface and porosity properties. The acidified ethanol extract showed better anthocyanin extraction (1317 mg C3G eq./100 g FW) and was used for the preparation of the powdered product, which presented an intense and uniform magenta color, with CIELAB parameters of L* = 59.16, a* = 35.61, and b* = 7.08. The powder exhibited significant stability at storage temperatures of 35 and 45 °C, in which there was no significant loss of anthocyanins or a decrease in antioxidant capacity. In addition, the color was stable for up to 4 months without adding any preservative agent. The anthocyanin-rich extract of H. macrocarpa reached an estimated shelf-life of 315 days (stored at 35 °C), as a result of the impregnation process between the extract and NC, with the ability to protect the bioactives from degradation, due to NC surface properties.
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Affiliation(s)
- Andrés Felipe Alzate-Arbelaez
- Laboratorio Ciencia de los Alimentos, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Medellín, Carrera 65 # 59A-110, Medellín 050034, Colombia
| | - Farid B. Cortés
- Grupo de Fenómenos de Superficie, Michael Polanyi, Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Cra. 80 # 65-223, Medellín 050034, Colombia
| | - Benjamín A. Rojano
- Laboratorio Ciencia de los Alimentos, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Medellín, Carrera 65 # 59A-110, Medellín 050034, Colombia
- Correspondence:
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29
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Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion. Food Chem 2022; 405:134223. [DOI: 10.1016/j.foodchem.2022.134223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 09/02/2022] [Accepted: 09/10/2022] [Indexed: 01/24/2023]
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30
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Li W, Zhang G, Tan S, Gong C, Yang Y, Gu M, Mi Z, Yang HY. Polyacylated Anthocyanins Derived from Red Radishes Protect Vascular Endothelial Cells Against Palmitic Acid-Induced Apoptosis via the p38 MAPK Pathway. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:412-420. [PMID: 35794452 DOI: 10.1007/s11130-022-00969-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/23/2022] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
Palmitic acid (PA), a widely consumed saturated fat, is known to induce the apoptosis of vascular endothelial cells. This study examined the protective effect of anthocyanin from red radish (ARR), which has been shown to protect the cardiovascular system and is rich in polyacylated pelargonidin (P) glycosides, on PA-treated SV 40 transfected aortic rat endothelial cells (SVAREC). In all, 22 distinct anthocyanins were identified in the ARR via ultra-high-performance liquid chromatography-triple quadrupole mass spectrometry, the most abundant of which were pelargonidin-3-(p-coumaroyl)diglucoside-5-glucoside (31.60%), pelargonidin-3-(feruloyl)diglucoside-5-(malonyl)glucoside (22.98%), pelargonidin-3-(p-coumaroyl)diglucoside-5-(malonyl)glucoside (8.02%), and pelargonidin-3-(feruloyl)diglucoside-5-glucoside (6.25%). P displayed the highest serum level (93.72%) in the ARR-treated mice, while polyacylated P glucosides were also absorbed intact. Furthermore, ARR treatment effectively increased cellular activity and reduced the ratio of Bcl-2-associated X protein : B cell lymphoma-2, while simultaneously alleviating the excessive production of reactive oxygen species in PA-treated SVAREC. Transcriptome and further verification analyses confirmed that the ARR-inhibiting PA-induced apoptosis of SVAREC was related to the p38 mitogen-activated protein kinase signaling pathway. Our results are the first to demonstrate that ARR may be a promising phytochemical in the prevention of PA-induced endothelial dysfunction.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Gen Zhang
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China.
| | - Changqiu Gong
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Yunjiao Yang
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Mengyuan Gu
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Zhenzhen Mi
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Hongyan Y Yang
- School of Aerospace Medicine, Fourth Military Medical University, No. 169, Changle-West road, 710032, Xi'an, China.
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31
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Chandra Singh M, Price WE, Kelso C, Arcot J, Probst Y. Measuring the anthocyanin content of the Australian fruit and vegetables for the development of a food composition database. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Wu M, Ma Y, Li A, Wang J, He J, Zhang R. Stability and Antiproliferative Activity of Malvidin-Based Non-Oxonium Derivative (Oxovitisin A) Compared with Precursor Anthocyanins and Pyranoanthocyanins. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27155030. [PMID: 35956980 PMCID: PMC9370602 DOI: 10.3390/molecules27155030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/24/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022]
Abstract
Oxovitisins are a unique group of anthocyanin derivatives with a non-oxonium nature and α-pyranone (lactone) D ring on the structure. In this study, oxovitisin A was synthesized through the micro-oxidative reaction of carboxypyranomalvidin-3-O-glucoside (vitisin A) with water, and its thermostability, pH, and SO2 color stability were studied compared with its two precursors, malvidin-3-O-glucoside (Mv3glc) and vitisin A, as well as methylpyrano-malvidin-3-O-glucoside (Me-py). Results showed that oxovitisin A exhibited the highest stabilities, which were inseparably related to its noncharged structure and the additional carbonyl group on the D ring. Moreover, the antiproliferative capacity of oxovitisin A was comparatively evaluated against two human gastrointestinal cancer cell lines. Interestingly, oxovitisin A presented the strongest antiproliferative ability on MKN-28 (IC50 = 538.42 ± 50.06 μM) and Caco-2 cells (IC50 = 434.85 ± 11.87 μM) compared with two other pyranoanthocyanins. Therefore, we conclude that oxovitisin A as a highly stable anthocyanin derivative still exhibits a satisfactory antiproliferative ability.
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Affiliation(s)
- Muci Wu
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430048, China
| | - Yan Ma
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430048, China
| | - Ao Li
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang 443002, China
| | - Jingyi Wang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Jingren He
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430048, China
- Correspondence: (J.H.); (R.Z.); Tel.: +86-027-8394-7357 (J.H.)
| | - Rui Zhang
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430048, China
- Correspondence: (J.H.); (R.Z.); Tel.: +86-027-8394-7357 (J.H.)
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33
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Victoria-Campos CI, Ornelas-Paz JDJ, Rocha-Guzmán NE, Gallegos-Infante JA, Failla ML, Pérez-Martínez JD, Rios-Velasco C, Ibarra-Junquera V. Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits. Food Chem 2022; 383:132451. [PMID: 35182877 DOI: 10.1016/j.foodchem.2022.132451] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 11/16/2022]
Abstract
There is uncertainty about the identity of digestive metabolites of anthocyanins because many are naturally present in foods and/or are formed from other phenolic compounds during the digestive process. Studies using pure anthocyanins are needed to clarify this uncertainty. In this study, selected anthocyanins were purified from common fruits and individually subjected to gastric and small intestinal digestion in vitro to determine their stability, metabolites generated and bioaccessibility. Anthocyanins were highly stable during the gastric phase of simulated digestion (p > 0.05). The recovery of anthocyanins decreased during the small intestinal phase of digestion (p < 0.05). Stability was dependent on anthocyanidin structure and type of glycation (p < 0.05). Gastric and gastrointestinal phases mainly contained anthocyanins as bioaccessible flavylium cations and chalcones. Expected anthocyanin metabolites (i.e., phenolic acids and phoroglucinaldehyde) were not detected in chyme. Deglycation of anthocyanins during simulated digestion was quite limited and the bioaccessibility of intact anthocyanins was very low (0.07-2.21%).
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Affiliation(s)
- Claudia Inés Victoria-Campos
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial. C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial. C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Nuria Elizabeth Rocha-Guzmán
- TecNM/Instituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica, Felipe Pescador 1830 Oriente, Col. Nueva Vizcaya. C.P. 34080, Durango, Mexico
| | - José Alberto Gallegos-Infante
- TecNM/Instituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica, Felipe Pescador 1830 Oriente, Col. Nueva Vizcaya. C.P. 34080, Durango, Mexico
| | - Mark L Failla
- Department of Human Nutrition, The Ohio State University, 1787 Neil Avenue, Columbus, OH 43210, United States
| | - Jaime David Pérez-Martínez
- Universidad Autónoma de San Luis Potosí, Facultad de Ciencias Químicas, Manuel Nava 6 Zona Universitaria. C.P. 78210, San Luis Potosí, México
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial. C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Vrani Ibarra-Junquera
- Universidad de Colima, Laboratorio de Bioingeniería, Km. 9 carretera Coquimatlán-Colima. C.P. 28400, Coquimatlán, Colima, Mexico
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34
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Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids Surf B Biointerfaces 2022; 218:112707. [PMID: 35907354 DOI: 10.1016/j.colsurfb.2022.112707] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 12/30/2022]
Abstract
Anthocyanins are an important group of phenolic compounds responsible for pigmentation in several plants, and regular consumption is associated with a reduced risk of several diseases. However, the application of anthocyanins in foods represents a challenge due to molecular instability. The encapsulation of anthocyanins in nanostructures is a viable way to protect from the factors responsible for degradation and enable the industrial application of these compounds. Nanoencapsulation is a set of techniques in which the bioactive molecules are covered by resistant biomaterials that protect them from chemical and biological factors during processing and storage. This review comprehensively summarizes the existing knowledge about the structure of anthocyanins and molecular stability, with a critical analysis of anthocyanins' nanoencapsulation, the main encapsulating materials (polysaccharides, proteins, and lipids), and techniques used in the formation of nanocarriers to protect anthocyanins. Some studies point to the effectiveness of nanostructures in maintaining anthocyanin stability and antioxidant activity. The main advantages of the application of nanoencapsulated anthocyanins in foods are the increase in the nutritional value of the food, the addition of color, the increase in food storage, and the possible increase in bioavailability after oral ingestion. Nanoencapsulation improves stability for anthocyanin, thus demonstrating the potential to be included in foods or used as dietary supplements, and current limitations, challenges, and future directions of anthocyanins' have also been discussed.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil; Food Research Center (FoRC), São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil.
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35
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He J, Ye S, Correia P, Fernandes I, Zhang R, Wu M, Freitas V, Mateus N, Oliveira H. Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications. Compr Rev Food Sci Food Saf 2022; 21:3096-3128. [PMID: 35534086 DOI: 10.1111/1541-4337.12970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 02/01/2022] [Accepted: 04/07/2022] [Indexed: 01/01/2023]
Abstract
Over the years, anthocyanins have emerged as one of the most enthralling groups of natural phenolic compounds and more than 700 distinct structures have already been identified, illustrating the exceptional variety spread in nature. The interest raised around anthocyanins goes way beyond their visually appealing colors and their acknowledged structural and biological properties have fueled intensive research toward their application in different contexts. However, the high susceptibility of monoglycosylated anthocyanins to degradation under certain external conditions might compromise their application. In that regard, polyglycosylated anthocyanins (PGA) might offer an alternative to overcome this issue, owing to their peculiar structure and consequent less predisposition to degradation. The most recent scientific and technological findings concerning PGA and their food sources are thoroughly described and discussed in this comprehensive review. Different issues, including their physical-chemical characteristics, consumption, bioavailability, and biological relevance in the context of different pathologies, are covered in detail, along with the most relevant prospective technological applications. Due to their complex structure and acyl groups, most of the PGA exhibit an overall higher stability than the monoglycosylated ones. Their versatility allows them to act in a wide range of pathologies, either by acting directly in molecular pathways or by modulating the disease environment attributing an added value to their food sources. Their recent usage for technological applications has also been particularly successful in different industry fields including food and smart packaging or in solar energy production systems. Altogether, this review aims to put into perspective the current state and future research on PGA and their food sources.
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Affiliation(s)
- Jingren He
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Shuxin Ye
- Yun-Hong Group Co. Ltd, Wuhan, China
| | - Patrícia Correia
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Iva Fernandes
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Rui Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Muci Wu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Victor Freitas
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Nuno Mateus
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Hélder Oliveira
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
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36
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Song J, Yu Y, Chen M, Ren Z, Chen L, Fu C, Ma ZF, Li Z. Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation. Front Nutr 2022; 9:938829. [PMID: 35782917 PMCID: PMC9247465 DOI: 10.3389/fnut.2022.938829] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 05/30/2022] [Indexed: 12/13/2022] Open
Abstract
Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation.
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Affiliation(s)
- Jiahui Song
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yue Yu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- *Correspondence: Yue Yu
| | - Minghuang Chen
- National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Lin Chen
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Caili Fu
- National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Zheng feei Ma
- Department of Health and Environmental Sciences, Xi'an Jiaotong-Liverpool University, Suzhou, China
- Zheng feei Ma
| | - Zhanming Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- National University of Singapore Suzhou Research Institute, Suzhou, China
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37
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Pascual G, López MD, Vargas M, Aranda M, Cañumir JA. Next Generation Ingredients Based on Winemaking By-Products and an Approaching to Antiviral Properties. Foods 2022; 11:foods11111604. [PMID: 35681354 PMCID: PMC9180464 DOI: 10.3390/foods11111604] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/25/2022] [Accepted: 05/27/2022] [Indexed: 02/05/2023] Open
Abstract
Management of waste and use of winemaking by-products plays an important role in the development of new ingredients, especially with antiviral properties. Although the richness of bioactive compounds from wine waste is known, less is known about potential antiviral action. Bioactive compounds and health-enhancing effects of winery by-products make them potential candidates for use in antiviral ingredients. The design of new formulations by using nano-microencapsulation techniques will be necessary to successfully control diseases produced by viruses. Outcomes about the use of winery by-products, bioactive compounds found in winery wastes, green extraction techniques to concentrate these compounds, and development of formulations to obtain new ingredients were extracted from research around the world to be discussed and updated in this manuscript. The evidence collected in this review aims to encourage transfer of in vitro and in vivo knowledge to a new step for the development of antiviral and treatments.
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Affiliation(s)
- Guillermo Pascual
- Departamento de Producción Vegetal, Facultad de Agronomía, Universidad de Concepción, Vicente Méndez #595, Chillán 3780000, Chile; (M.D.L.); (M.V.)
- Correspondence:
| | - María Dolores López
- Departamento de Producción Vegetal, Facultad de Agronomía, Universidad de Concepción, Vicente Méndez #595, Chillán 3780000, Chile; (M.D.L.); (M.V.)
| | - Marisol Vargas
- Departamento de Producción Vegetal, Facultad de Agronomía, Universidad de Concepción, Vicente Méndez #595, Chillán 3780000, Chile; (M.D.L.); (M.V.)
| | - Mario Aranda
- Laboratorio de Investigación en Fármacos y Alimentos, Departamento de Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Santiago 7810000, Chile;
| | - Juan Antonio Cañumir
- Laboratorio de Bioprocesos, Departamento de Agroindustría, Facultad de Ingenería Agrícola, Universidad de Concepción, Vicente Méndez #595, Chillán 3780000, Chile;
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38
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Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by the thermal processing and the storage conditions. Food Res Int 2022; 155:111086. [DOI: 10.1016/j.foodres.2022.111086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 02/26/2022] [Accepted: 02/28/2022] [Indexed: 11/21/2022]
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Huang D, Teo NZ, Gao J, Jin X, Zhou W. Characteristics of anthocyanins in fortified cakes: a promising potent inhibitor of sucrase, α‐glucosidase and lipase. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Danlan Huang
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
| | - Ni Zhen Teo
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
| | - Jing Gao
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
| | - Xiaoxuan Jin
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
| | - Weibiao Zhou
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
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40
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Ryu D, Koh E. Stability assessment of anthocyanins from black soybean, grape, and purple sweet potato under in vitro gastrointestinal digestion. Food Sci Biotechnol 2022; 31:1053-1062. [PMID: 35873379 PMCID: PMC9300780 DOI: 10.1007/s10068-022-01071-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 03/11/2022] [Accepted: 03/20/2022] [Indexed: 11/28/2022] Open
Abstract
Anthocyanins are glycosylated derivatives of anthocyanidins, whose hydroxyl groups are occasionally acylated with organic acids. The effect of anthocyanin composition on their stability under in vitro gastrointestinal digestion was investigated. Black soybean had all glycosylated anthocyanins with monosaccharide, grape contained glycosylated anthocyanins with disaccharide (23%) and acylated anthocyanins bound with two sugars (77%), and purple sweet potato had all acylated anthocyanins bound with three sugars. The order of total anthocyanins content was purple sweet potato, grape, and black soybean. Gastric digestion did not significantly decrease anthocyanins content in three samples, while intestinal digestion resulted in the significant decrease of total anthocyanins content in black soybean (40%), grape (45%), and purple sweet potato (25%). This indicates that the degree of glycosylation and acylation of anthocyanins affects their stability under the gastrointestinal conditions. Phenolic acids derived from anthocyanin degradation increased total phenolic content as well as ABTS radical scavenging activity. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01071-6.
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Affiliation(s)
- Dayeon Ryu
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
| | - Eunmi Koh
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
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41
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Raspe DT, da Silva C, Cláudio da Costa S. Compounds from Stevia rebaudiana Bertoni leaves: An overview of non-conventional extraction methods and challenges. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101593] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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42
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Yuan L, Cheng F, Yi J, Cai S, Liao X, Lao F, Zhou L. Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice. Food Chem 2022; 373:131397. [PMID: 34710695 DOI: 10.1016/j.foodchem.2021.131397] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 09/10/2021] [Accepted: 10/11/2021] [Indexed: 11/04/2022]
Abstract
In this study, the effect of high-pressure processing (HPP) and thermal treatments, including pasteurization (PT) and high-temperature short-time sterilization (HTST) on pomegranate juice (PJ) color attributes, anthocyanin (ACNs), vitamin C, and in vitro bioaccessibility of ACNs and antioxidants were investigated. Compared to HPP, thermal treatments significantly changed the CIE color, decreased the total monomeric ACNs and total vitamin C contents, and increased the percent polymeric color (PPC) and browning index (BI). Correlation analysis showed that the generation of polymeric ACNs played a significant role in color change during thermal treatments. The recovery of 7 ACNs in the control sample after in vitro gastrointestinal digestion was ranged from 0.43% to 5.0% and total individual ACNs after digestion showed no significant changes among different treatments. These results contributed to promoting the color quality and health benefits of pomegranate juice rich in ACNs by optimizing the processing conditions in the food industry.
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Affiliation(s)
- Lei Yuan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Fengyun Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China.
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43
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High-Performance Extraction Process of Anthocyanins from Jussara (Euterpe edulis) Using Deep Eutectic Solvents. Processes (Basel) 2022. [DOI: 10.3390/pr10030615] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
New strategies for obtaining target bioactive compounds and natural pigments with the use of “green solvents” are consistently being developed, and deep eutectic solvents are (DES) a great alternative. This work established the significant variables and models for anthocyanin extraction, using DES and experimental design, of Euterpe edulis Mart. (jussara) fruit pulp, an endangered palm tree from the Brazilian Atlantic Forest. From a screening of seven initially tested DES, choline chloride/xylitol-based solvents had the best results with up to 42% increase in the total anthocyanin yield compared to methanolic extraction. Antioxidant assays also revealed a maximum antioxidant capacity of 198.93 mmol Trolox/100 g dry weight basis. The DES extract showed slower degradation to heat at 60° and 90 °C (2.5 times) and indoor constant light source (1.9 times) than methanolic extracts. The optimal extract also revealed slight inhibition of S. enterica and S. aureus growth in the agar plate.
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Caponio GR, Noviello M, Calabrese FM, Gambacorta G, Giannelli G, De Angelis M. Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive Compounds. Antioxidants (Basel) 2022; 11:567. [PMID: 35326217 PMCID: PMC8944823 DOI: 10.3390/antiox11030567] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 12/10/2022] Open
Abstract
Grape pomace (GP), a major byproduct obtained from the winemaking process, is characterized by a high amount of phenolic compounds and secondary plant metabolites, with potential beneficial effects on human health. Therefore, GP is a source of bioactive compounds with antioxidant, antimicrobial, and anti-inflammatory activity. As people are paying more attention to sustainability, in this work, we evaluate two different extractions (aqueous and hydroalcoholic) of GP bioactive compounds. In vitro simulated gastrointestinal digestion of the GP extracts was performed to improve the bioavailability and bioaccessibility of polyphenols. The antioxidant activity (ABTS and DPPH assays) and the phenolic characterization of the extracts by UHPLC-DAD were evaluated. The antimicrobial effects of GP antioxidants in combination with a probiotic (Lactiplantibacillus plantarum) on the growth of pathogenic microorganisms (Escherichia coli, Bacillus megaterium, and Listeria monocytogenes) were evaluated. As a result, an increase of antioxidant activity of aqueous GP extracts during the gastrointestinal digestion, and a contextual decrease of hydroalcoholic extracts, were detected. The main compounds assessed by UHPLC-DAD were anthocyanins, phenolic acids, flavonoids, and stilbenes. Despite lower antioxidant activity, due to the presence of antimicrobial active compounds, the aqueous extracts inhibited the growth of pathogens.
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Affiliation(s)
- Giusy Rita Caponio
- National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy; (G.R.C.); (G.G.)
| | - Mirella Noviello
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (M.N.); (F.M.C.); (G.G.)
| | - Francesco Maria Calabrese
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (M.N.); (F.M.C.); (G.G.)
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (M.N.); (F.M.C.); (G.G.)
| | - Gianluigi Giannelli
- National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy; (G.R.C.); (G.G.)
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (M.N.); (F.M.C.); (G.G.)
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45
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Giaconia MA, Ramos SDP, Fratelli C, Assis M, Mazzo TM, Longo E, de Rosso VV, Braga ARC. Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity. Front Bioeng Biotechnol 2022; 10:814466. [PMID: 35356769 PMCID: PMC8959710 DOI: 10.3389/fbioe.2022.814466] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 02/02/2022] [Indexed: 11/18/2022] Open
Abstract
Among the species of plants present in the Atlantic Forest, the jussara (Euterpe edulis Mart.) stands out for the contents of bioactive compounds present in its composition. Fermentation processes can be essential in converting bioproducts and bioactive compounds, improving their biological properties. In addition, the improvement of procedures for the maintenance of the features of bioactive compounds has been a research focus in recent years, and the nanotechnology features that can potentially solve this issue have been highlighted among the most reviewed paths. The present work focused on tailoring nanostructures applying polyethylene oxide, assembling fermented jussara pulp nanofibers, and assessing their characteristics. The results revealed the formation of fermented jussara nanofibers with a diameter of 101.2 ± 26.2 nm. Also, the obtained results allow us to state that it is possible to maintain or even increase the antioxidant activity of anthocyanins and their metabolites after fermentation processes.
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Affiliation(s)
- Michele Amendoeira Giaconia
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Sergiana dos Passos Ramos
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Camilly Fratelli
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Marcelo Assis
- CDMF/LIEC, Chemistry Department, Universidade Federal de São Carlos (UFSCar), São Carlos, Brazil
| | - Tatiana Martelli Mazzo
- Institute of Marine Sciences, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Elson Longo
- CDMF/LIEC, Chemistry Department, Universidade Federal de São Carlos (UFSCar), São Carlos, Brazil
| | - Veridiana Vera de Rosso
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
- Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Diadema, Brazil
- *Correspondence: Anna Rafaela Cavalcante Braga,
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46
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Nanotechnology as a Tool to Mitigate the Effects of Intestinal Microbiota on Metabolization of Anthocyanins. Antioxidants (Basel) 2022; 11:antiox11030506. [PMID: 35326155 PMCID: PMC8944820 DOI: 10.3390/antiox11030506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 12/13/2022] Open
Abstract
Anthocyanins are an important group of phenolic compounds responsible for pigmentation in several plants. For humans, a regular intake is associated with a reduced risk of several diseases. However, molecular instability reduces the absorption and bioavailability of these compounds. Anthocyanins are degraded by external factors such as the presence of light, oxygen, temperature, and changes in pH ranges. In addition, the digestion process contributes to chemical degradation, mainly through the action of intestinal microbiota. The intestinal microbiota has a fundamental role in the biotransformation and metabolization of several dietary compounds, thus modifying the chemical structure, including anthocyanins. This biotransformation leads to low absorption of intact anthocyanins, and consequently, low bioavailability of these antioxidant compounds. Several studies have been conducted to seek alternatives to improve stability and protect against intestinal microbiota degradation. This comprehensive review aims to discuss the existing knowledge about the structure of anthocyanins while discussing human absorption, distribution, metabolism, and bioavailability after the oral consumption of anthocyanins. This review will highlight the use of nanotechnology systems to overcome anthocyanin biotransformation by the intestinal microbiota, pointing out the safety and effectiveness of nanostructures to maintain molecular stability.
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47
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Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.01.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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48
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Gui H, Sun L, Liu R, Si X, Li D, Wang Y, Shu C, Sun X, Jiang Q, Qiao Y, Li B, Tian J. Current knowledge of anthocyanin metabolism in the digestive tract: absorption, distribution, degradation, and interconversion. Crit Rev Food Sci Nutr 2022; 63:5953-5966. [PMID: 35057688 DOI: 10.1080/10408398.2022.2026291] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Potential roles for anthocyanins in preventing various chronic diseases have been reported. These compounds are highly sensitive to external conditions and are susceptible to degradation, which increases the complexity of their metabolism in vivo. This review discusses anthocyanin metabolism in the digestive tract, phase I and II metabolism, and enterohepatic circulation (EHC), as well as their distribution of anthocyanins in blood, urine, and several organs. In the oral cavity, anthocyanins are partly hydrolyzed by microbiota into aglycones which are then conjugated by glucuronidase. In stomach, anthocyanins are absorbed without deglycosylation via specific transporters, such as sodium-dependent glucose co-transporter 1 and facilitative glucose transporters 1, while in small intestine, they are mainly absorbed as aglycones. High polymeric anthocyanins are easily degraded into low-polymeric forms or smaller phenolic acids by colonic microbiota, which improves their absorption. Anthocyanins and their derivatives are modified by phase I and II metabolic enzymes in cells and are released into the blood via the gastrovascular cavity into EHC. Notably, interconversion can be occurred under the action of enzymes such as catechol-O-methyltransferase. Taking together, differences in anthocyanin absorption, distribution, metabolism, and excretion largely depend on their glycoside and aglycone structures.
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Affiliation(s)
- Hailong Gui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, China
| | - Ruihai Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Dongnan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Yuehua Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Yanyan Qiao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
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49
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Diez-Sánchez E, Quiles A, Hernando I. Use of Berry Pomace to Design Functional Foods. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2010217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Elena Diez-Sánchez
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Amparo Quiles
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
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50
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Wang Y, Zhang J, Zhang L. Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012189] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jian Zhang
- School of Food Science and Technology, The Food College of Shihezi University, Shihezi, Xinjiang, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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