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Khan J, Gul P, Liu K. Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer. Foods 2024; 13:2112. [PMID: 38998619 PMCID: PMC11241577 DOI: 10.3390/foods13132112] [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: 06/06/2024] [Revised: 06/22/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Globally, type 2 diabetes (T2D) and Cancer are the major causes of morbidity and mortality worldwide and are considered to be two of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected to increase by approximately 60%. Several observational studies as well as clinical trials have demonstrated the health benefits of consuming whole grains to lower the risk of several chronic non-communicable diseases including T2D and cancer. Cereals grains are the primary source of energy in the human diet. The most widely consumed pseudo cereals include (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn). From a nutritional perspective, both pseudo cereals and cereals are recognized for their complete protein, essential amino acids, dietary fibers, and phenolic acids. The bran layer of the seed contains the majority of these components. Greater intake of whole grains rather than refined grains has been consistently linked to a lower risk of T2D and cancer. Due to their superior nutritional compositions, whole grains make them a preferred choice over refined grains. The modulatory effects of whole grains on T2D and cancer are also likely to be influenced by several mechanisms; some of these effects may be direct while others involve altering the composition of gut microbiota, increasing the abundance of beneficial bacteria, and lowering harmful bacteria, increasing insulin sensitivity, lowering solubility of free bile acids, breaking protein down into peptides and amino acids, producing short-chain fatty acids (SCFAs), and other beneficial metabolites that promote the proliferation in the colon which modulate the antidiabetic and anticancer pathway. Thus, the present review had two aims. First, it summarized the recent knowledge about the nutritional composition and bioactive acids in pseudo cereals (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn); the second section summarized and discussed the progress in recent human studies, such as observational (cross-sectional studies, case-control studies, and cohort studies) and intervention studies to understand their role in T2D and cancer including the potential mechanism. Overall, according to the scientific data, whole grain consumption may reduce the incidence of T2D and cancer. Future studies should carry out randomized controlled trials to validate observational results and establish causality. In addition, the current manuscript encourages researchers to investigate the specific mechanisms by which whole grains exert their beneficial effects on health by examining the effects of different types of specific protein, dietary fibers, and phenolic acids that might help to prevent or treat T2D and cancer.
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Affiliation(s)
- Jabir Khan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Palwasha Gul
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
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2
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Martínez-Subirà M, Meints B, Tomasino E, Hayes P. Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas. Food Chem X 2024; 22:101385. [PMID: 38665632 PMCID: PMC11043873 DOI: 10.1016/j.fochx.2024.101385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Barley tea, a popular beverage with cultural traditions in East Asia, has long been esteemed for its flavor, aroma, thirst-quenching properties and perceived health benefits attributed to bioactive compounds. This study investigated the nutritional, bioactive, and antioxidant aspects of three commercial naked barley varieties, focusing on the impact of roasting and subsequent steeping for tea. Roasting did not affect total dietary fiber or β-glucan content. The process reduced sugar content and led to the disappearance of free amino acids, contributing to high levels of acrylamide and color changes. Roasting diminished total phenolic compounds, particularly flavonoids, resulting in reduced antioxidant activity. Metabolite analysis identified compounds in roasted grains that could influence tea flavor and aroma. Roasted barley tea made from these varieties was not a source of dietary fiber or antioxidants, but also contained no acrylamide. Therefore, consumers seeking such benefits from barley are urged to consume whole grain foods.
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Affiliation(s)
| | - Brigid Meints
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, USA
| | - Elizabeth Tomasino
- Department of Food Science &Technology, Oregon State University, Corvallis, OR, USA
| | - Patrick Hayes
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, USA
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3
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Meng Y, Meng Q, Li C, Wang M, Li S, Ying J, Zheng H, Bai S, Xue Y, Shen Q. A comparison between partially peeled hulless barley and whole grain hulless barley: beneficial effects on the regulation of serum glucose and the gut microbiota in high-fat diet-induced obese mice. Food Funct 2023; 14:886-898. [PMID: 36537611 DOI: 10.1039/d2fo02098j] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Though the hypoglycemic effect of whole grain hulless barley (Hordeum vulgare L.) has been documented, whether glucose metabolism would be improved by hulless barley with moderate peeling is still unclear. The purpose of this study was to compare the differences in glucose metabolism and gut microbiota between partially (10%) peeled hulless barley (PHB) and whole grain hulless barley (WHB) intervention in obese mice induced by a high-fat diet. The results showed that both PHB and WHB interventions significantly improved the impaired glucose tolerance, fat accumulation in fat and liver tissues, and the impaired intestinal barrier in mice. The dysbiosis of gut microbiota was improved and the relative abundance of some beneficial bacteria such as genera Lactobacillus, Bifidobacterium, Ileibacterium, and norank_f__Mutibaculaceae was increased by both, PHB and WHB, interventions. Spearman correlation analysis revealed that the abundance of Bifidobacterium was negatively correlated with the area under the blood glucose curve. In conclusion, our results provide evidence that hulless barley improved the gut microbiota and impaired glucose tolerance in mice, and also showed that there was little loss of hypoglycemic effect even when hulless barley was moderately peeled.
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Affiliation(s)
- Yantong Meng
- National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
| | - Qingjia Meng
- COFCO Nutrition and Health Research Institute Co., Ltd, Beijing, 100020, P.R. China.
| | - Chang Li
- National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
| | - Mengqian Wang
- COFCO Nutrition and Health Research Institute Co., Ltd, Beijing, 100020, P.R. China.
| | - Siqi Li
- National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
| | - Jian Ying
- COFCO Nutrition and Health Research Institute Co., Ltd, Beijing, 100020, P.R. China.
| | - Hao Zheng
- National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
| | - Shuqun Bai
- COFCO Nutrition and Health Research Institute Co., Ltd, Beijing, 100020, P.R. China.
| | - Yong Xue
- National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China. .,National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing, 100083, P.R. China.,Key Laboratory of Plant Protein and Grain Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qun Shen
- National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China. .,National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing, 100083, P.R. China.,Key Laboratory of Plant Protein and Grain Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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4
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Zhang J, Deng H, Bai J, Zhou X, Zhao Y, Zhu Y, McClements DJ, Xiao X, Sun Q. Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits. Crit Rev Food Sci Nutr 2023; 63:1155-1169. [PMID: 36394558 DOI: 10.1080/10408398.2021.1972926] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Barley is one of the world's oldest cereal crops forming an important component of many traditional diets. Barley is rich in a variety of bioactive phytochemicals with potentially health-promoting effects. However, its beneficial nutritional attributes are not being fully realized because of the limited number of foods it is currently utilized in. It is therefore crucial for the food industry to produce novel barley-based foods that are healthy and cater to customers' tastes. This article reviews the nutritional and functional characteristics of barley, with an emphasis on its ability to improve glucose/lipid metabolism. Then, recent trends in barley product development are discussed. Finally, current limitations and future research directions in glucolipid modulation mechanisms and barley bioprocessing are discussed.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Huan Deng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xinghua Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Quancai Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Ye L, Hu P, Feng LP, Huang LL, Wang Y, Yan X, Xiong J, Xia HL. Protective Effects of Ferulic Acid on Metabolic Syndrome: A Comprehensive Review. Molecules 2022; 28:molecules28010281. [PMID: 36615475 PMCID: PMC9821889 DOI: 10.3390/molecules28010281] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/27/2022] [Accepted: 12/14/2022] [Indexed: 12/31/2022] Open
Abstract
Metabolic syndrome (MetS) is a complex disease in which protein, fat, carbohydrates and other substances are metabolized in a disorderly way. Ferulic acid (FA) is a phenolic acid found in many vegetables, fruits, cereals and Chinese herbs that has a strong effect on ameliorating MetS. However, no review has summarized the mechanisms of FA in treating MetS. This review collected articles related to the effects of FA on ameliorating the common symptoms of MetS, such as diabetes, hyperlipidemia, hypertension and obesity, from different sources involving Web of Science, PubMed and Google Scholar, etc. This review summarizes the potential mechanisms of FA in improving various metabolic disorders according to the collected articles. FA ameliorates diabetes via the inhibition of the expressions of PEPCK, G6Pase and GP, the upregulation of the expressions of GK and GS, and the activation of the PI3K/Akt/GLUT4 signaling pathway. The decrease of blood pressure is related to the endothelial function of the aortas and RAAS. The improvement of the lipid spectrum is mediated via the suppression of the HMG-Co A reductase, by promoting the ACSL1 expression and by the regulation of the factors associated with lipid metabolism. Furthermore, FA inhibits obesity by upregulating the MEK/ERK pathway, the MAPK pathway and the AMPK signaling pathway and by inhibiting SREBP-1 expression. This review can be helpful for the development of FA as an appreciable agent for MetS treatment.
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Affiliation(s)
- Lei Ye
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Pan Hu
- Chengdu Institute of Chinese Herbal Medicine, Chengdu 610016, China
- Correspondence: (P.H.); (H.-L.X.); Tel.: +86-182-2442-7340 (P.H.); +86-135-6889-9011 (H.-L.X.)
| | - Li-Ping Feng
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Li-Lu Huang
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Yi Wang
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Xin Yan
- Chengdu Institute of Chinese Herbal Medicine, Chengdu 610016, China
| | - Jing Xiong
- Chengdu Institute of Chinese Herbal Medicine, Chengdu 610016, China
| | - Hou-Lin Xia
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- Correspondence: (P.H.); (H.-L.X.); Tel.: +86-182-2442-7340 (P.H.); +86-135-6889-9011 (H.-L.X.)
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Hithamani G, Ganesan P. Polyphenols from Indian cereal grains inhibit 3T3-L1 adipogenesis through modulating early and late phase adipogenic markers. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Zhang J, Liu M, Deng H, Zhao Y, Zhu Y, Bai J, Xiao X. Purification and Identification of Lipid-Lowering Protein from Barley Extract after Lactiplantibacillus plantarum dy-1 fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14488-14498. [PMID: 36345907 DOI: 10.1021/acs.jafc.2c05211] [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] [Indexed: 06/16/2023]
Abstract
Previous studies have found that the protein in barley extract fermented by Lactiplantibacillus plantarum dy-1 has the ability to inhibit lipid accumulation. However, the isolation, purification, and structural identification of the protein with lipid-lowering activity were still needed. In the present study, barley protein fermented by L. plantarum dy-1 with the optimal lipid-lowering ability was isolated and purified in three steps: using ammonium sulfate precipitation, anion-exchange chromatography, and size-exclusion chromatography. Combined with the model of HepG2 cells induced by oleic acid, the results showed that the pure protein LFBEP-C1 had the best lipid-lowering potential. Furthermore, our research found that LFBEP-C1 enriched the content of hydrophobic amino acids in LFBEP-C1. Ultraviolet spectroscopy analysis indicated that the glycosidic bond in LFBEP-C1 was an O-type glycosidic bond. The FTIR and circular dichroism spectra indicated that α-helix and random coil were the main secondary structures of LFBEP-C1. Mass spectrometry determined the theoretical molecular weight of LFBEP-C1 as 48 kDa, and its amino acid coverage was 63%. These findings suggest that the protein LFBEP-C1 with the best lipid-lowering activity was isolated and purified, and its structural characteristics were identified.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Inspection Quarantine Bureau Inspection and Quarantine Technology Center, Zhenjiang 212000, China
| | - Mengting Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Huan Deng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Sharma N, Behl T, Singh S, Kaur P, Zahoor I, Mohan S, Rachamalla M, Dailah HG, Almoshari Y, Salawi A, Alshamrani M, Aleya L. Targeting Nanotechnology and Nutraceuticals in Obesity: An Updated Approach. Curr Pharm Des 2022; 28:3269-3288. [PMID: 36200206 DOI: 10.2174/1381612828666221003105619] [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: 04/26/2022] [Accepted: 08/22/2022] [Indexed: 01/28/2023]
Abstract
HYPOTHESIS This review article represents a brief layout of the risk factors and pathophysiology responsible for obesity, customary treatment strategies, and nanotechnology-based nutraceutical for the therapeutics of obesity. EXPERIMENTS An exhaustive search of the literature was done for this purpose, using Google Scholar, PubMed, and ScienceDirect databases. A literature study was conducted using publications published in peer-reviewed journals between 2000 and 2022. FINDINGS This was revealed that risk factors responsible for obesity were genetic abnormalities and environmental and socio-economic factors. Several research articles published between 2000 and 2022 were based on phytoconstituents-based nanoformulation for obesity therapeutics and, therefore, have been systematically compiled in this review. Various nutraceuticals like Garcinia cambogia, quercetin, resveratrol, capsaicin, Capsicum, Curcuma longa, Camella Sinensis, Zingiber officinalis, Citrus aurantium, Aegle marmelos, Coffea canephora, Asparagus officinalis, Gardenia jasminoides, Catha edulis, Clusia nemroisa, Rosmarinus officinalis, Cirsium setidens, Betula platyphylla, Tripterygium wilfordi possessing anti-obesity actions are discussed in this review along with their patents, clinical trials as well as their nanoformulation available. CONCLUSION This review illustrates that nanotechnology has a great propensity to impart a promising role in delivering phytochemicals and nutraceuticals in managing obesity conditions and other related disorders.
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Affiliation(s)
- Neelam Sharma
- Department of Pharmaceutics, MM College of Pharmacy, Maharishi Markandeshwar (Deemed to Be University), Mullana- Ambala, Haryana 133207, India
| | - Tapan Behl
- School of Health Sciences, University of Petroleum and Energy Studies, Dehradun, Uttarakhand, India
| | - Sukhbir Singh
- Department of Pharmaceutics, MM College of Pharmacy, Maharishi Markandeshwar (Deemed to Be University), Mullana- Ambala, Haryana 133207, India
| | - Parneet Kaur
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Ishrat Zahoor
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Syam Mohan
- School of Health Sciences, University of Petroleum and Energy Studies, Dehradun, Uttarakhand, India.,Substance Abuse and Toxicology Research Center, Jazan University, Jazan, Saudi Arabia
| | - Mahesh Rachamalla
- Department of Biology, University of Saskatchewan, 112 Science Place, Saskatoon, SK S7N 5E2, Canada
| | - Hamed Ghaleb Dailah
- Research and Scientific Studies Unit, College of Nursing, Jazan University, Jazan, Saudi Arabia
| | - Yosif Almoshari
- Department of Pharmaceutics, College of Pharmacy, Jazan University, Jazan, Saudi Arabia
| | - Ahmad Salawi
- Department of Pharmaceutics, College of Pharmacy, Jazan University, Jazan, Saudi Arabia
| | - Meshal Alshamrani
- Department of Pharmaceutics, College of Pharmacy, Jazan University, Jazan, Saudi Arabia
| | - Lotfi Aleya
- Chrono-environment Laboratory, Bourgogne Franche-Comté University, Besançon, France
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Metabolites of oregano (Origanum vulgare) seed and their anti-obesity effects on 3T3-L1 adipocytes through down-regulated adipogenesis. Food Sci Biotechnol 2022; 31:867-878. [PMID: 35720461 PMCID: PMC9203641 DOI: 10.1007/s10068-022-01085-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 04/02/2022] [Accepted: 04/10/2022] [Indexed: 11/04/2022] Open
Abstract
Metabolites of the 80% ethanol extract (OSE) and ethyl acetate fraction (OSEA) of oregano seed were analyzed by GC-MS, and anti-obesity effects of OSE and OSEA were evaluated in 3T3-L1 adipocyte. OSE possessed high content of glucose, fructofuranose, and sucrose while OSEA had high content of phenolic chemicals. OSEA contained higher levels of gallic acid, syringic acid, protocatechuic acid, and catechin than OSE. OSEA inhibited lipid droplet accumulation with concentration dependent manner in 3T3-L1 preadipocytes during differentiation. OSEA showed more inhibition ability than OSE by 13.7-fold at the level of 125 μg/mL. Additionally, relative mRNA and protein expression levels of pparγ, c/ebpα, fas, and srebp-1c which are related to adipogenesis were significantly lower in OSEA treatment group than in OSE treatment group (p < 0.05). Therefore, OSEA could be used as anti-obesity functional ingredient.
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García-Cordero J, Sierra-Cinos JL, Seguido MA, González-Rámila S, Mateos R, Bravo-Clemente L, Sarriá B. Regular Consumption of Green Coffee Phenol, Oat β-Glucan and Green Coffee Phenol/Oat β-Glucan Supplements Does Not Change Body Composition in Subjects with Overweight and Obesity. Foods 2022; 11:foods11050679. [PMID: 35267313 PMCID: PMC8909742 DOI: 10.3390/foods11050679] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 02/17/2022] [Accepted: 02/22/2022] [Indexed: 02/04/2023] Open
Abstract
Many in vitro and in vivo studies support that green coffee polyphenols (GCP) and beta-glucans (BG) present important hypolipidaemic and hypoglycaemic effects. However, their weight-management/-reducing properties are less clear. Considering that these compounds act on different metabolic pathways, their combination could increase their beneficial health effects. The aim of the present study was to investigate the effects of regularly consuming supplements containing GCP, BG or the novel GCP/BG combination on body composition in overweight/obese subjects without changing their dietary and physical activity habits, hence addressing the difficulty to adapt to lifestyle changes. A randomised, cross-over, blind trial was carried out in 29 volunteers who consumed GCP (300 mg), BG (2.5 g) or GCP/BG (300 mg + 2.5 g) twice a day for 8 weeks. At the beginning and end of each of the interventions, body weight, body mass index, body fat%, intracellular and extracellular water, skinfolds (tricipital, bicipital, subscapularis, suprailiac, leg and thigh) and body circumferences (waist, hip, thigh, calf, branchial) were measured. Along the study, volunteers filled out 72 h dietary records, and physical activity was measured using accelerometers. The results show that dietary intake and physical activity were unchanged throughout the study; however, there were no changes in any of the body composition parameters analysed with any of the food supplements. In conclusion, the regular intake of GCP, BG and GCP/BG, without changes in diet and physical activity, is not an efficient strategy to lose weight or induce other positive changes in body composition, although results should be taken with caution as the study was underpowered.
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Affiliation(s)
- Joaquín García-Cordero
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
| | - José Luis Sierra-Cinos
- Department of Nutrition and Food Science I, School of Pharmacy, Complutense University of Madrid (UCM), Ciudad Universitaria, s/n, 28040 Madrid, Spain
- Department of Health Science, School of Health Science, Isabel I International University of Burgos (Ui1), 76 Fernán González St., 09003 Burgos, Spain
- Correspondence: (B.S.); (J.L.S.-C.); Tel.: +34-915492300 (B.S.); +34-913941810 (J.L.S.-C.)
| | - Miguel A. Seguido
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
| | - Susana González-Rámila
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
| | - Raquel Mateos
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
| | - Laura Bravo-Clemente
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
| | - Beatriz Sarriá
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
- Correspondence: (B.S.); (J.L.S.-C.); Tel.: +34-915492300 (B.S.); +34-913941810 (J.L.S.-C.)
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11
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Kim S, La J, Seo H, Lee Y, Yang SO, Lee J. Chemical changes and antioxidant activities of heated whole barley extracts. Food Sci Biotechnol 2021; 30:1269-1276. [PMID: 34603824 DOI: 10.1007/s10068-021-00952-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 06/09/2021] [Accepted: 07/19/2021] [Indexed: 11/24/2022] Open
Abstract
Chemical profiles of ethanolic (70%) and aqueous extracts of whole barley heated at 150, 190, and 230 °C were analyzed by GC-MS and their antioxidant properties were studied in vitro, in bulk oil, or in an oil-in-water (O/W) emulsion systems. More chemicals were detected in the ethanolic extract than in the aqueous extract from heated barley; heating decreased the contents of detected chemicals. Organic acids, mono- and di-saccharides, sugar alcohols, and glycerol were the major chemicals detected in both the extracts. Ethanolic extracts possessed higher in vitro antioxidant activities than the aqueous extracts. However, this trend was not clearly observed in the bulk oil and O/W emulsion. For O/W emulsions, ethanolic extracts obtained following heating at 150 °C prevented lipid oxidation better than others. Therefore, heat treatment at 150 °C is recommended to enhance the antioxidant activities of whole barley.
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Affiliation(s)
- SungHwa Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, 16419 Gyeonggi-do Korea
| | - JinWook La
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, 16419 Gyeonggi-do Korea
| | - HeeBin Seo
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, 16419 Gyeonggi-do Korea
| | - YoonHee Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, 16419 Gyeonggi-do Korea
| | - Seung-Ok Yang
- National Instrumentation Center for Environmental Management, Seoul National University, Seoul, 08826 Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, 16419 Gyeonggi-do Korea
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12
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Nathu H, Mbuyama KR, Adarkwah-Yiadom M, Serem JC, Ibrahim MA, Duodu KG, Gaspar ARM, Bester MJ. Antioxidant properties and inhibition of lipid formation in 3T3-L1 adipocytes of in vitro digested mageu, a commercial sample. J Food Biochem 2021; 45:e13929. [PMID: 34519069 DOI: 10.1111/jfbc.13929] [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: 06/03/2021] [Revised: 08/19/2021] [Accepted: 08/23/2021] [Indexed: 11/29/2022]
Abstract
Mageu is a fermented, non-alcoholic maize-derived product unique to southern Africa. The aim of this study was to identify the health benefits of a polyphenolic extract of commercially produced mageu related to the antioxidant properties and effects on lipid accumulation in differentiated 3T3-L1 adipocytes. A pooled sample of mageu Number 1 brand (original non-flavored) was subjected to in vitro gastroduodenal digestion (GDD). Reverse phase high-performance liquid chromatography of unfractionated undigested (UD) and GDD mageu revealed that with digestion there was an increased extraction of 1.2, 1.83, 1.45, 4.86, and 3.17-fold of caffeic acid, 3,4-dihydroxybenzoic acid, p-coumaric acid, 4 hydroxybenzoic acid and ferulic acid, respectively. An associated increase in the total phenolic acid content and antioxidant activity in the <3 kDa fraction was obtained. In contrast with digestion, inhibition of advanced glycation end products formation and low-density lipoprotein oxidation was found in the <30 kDa fraction indicating the contribution of larger, possibly feruloylated polysaccharides, to activity. Cellular antioxidant activity in Caco-2 cells was >90% for all UD fractions, but with GDD was reduced. All fractions had low scavenging of nitric oxide in the lipopolysaccharide/murine cell model. Exposure of 3T3-L1 adipocytes to all the UD and GDD mageu fractions (at 1% and 10% concentrations) during differentiation resulted in at least a 35% reduction in lipid accumulation, which was not associated with a loss of cellular viability. In conclusion, mageu, UD, and subjected to GDD contains phenolic acids with beneficial bioactive properties that contribute to antioxidant activity and reduces lipid accumulation in adipocytes. PRACTICAL APPLICATIONS: Mageu is a non-alcoholic fermented maize product which when digested has increased bioactivity. Its reported health benefits are due to its caloric content therefore the practical application of this research is to validate the scientific benefits of this food and encourage increased consumption of this functional food. This is especially important in the context of the South African population where this product is widely consumed as increasing obesity is associated with an increased risk of non-communicable disease. Furthermore, as a non-alcoholic drink, consumption can be promoted for all ages' groups and religions, and a commercialized manufacture processes can be optimized to increase phenolic acid release.
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Affiliation(s)
- Haleema Nathu
- Department of Anatomy, University of Pretoria, Pretoria, South Africa
| | - Kabuzi R Mbuyama
- Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Pretoria, South Africa
| | - Martin Adarkwah-Yiadom
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - June C Serem
- Department of Anatomy, University of Pretoria, Pretoria, South Africa
| | | | - Kwaku G Duodu
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Anabella R M Gaspar
- Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Pretoria, South Africa
| | - Megan J Bester
- Department of Anatomy, University of Pretoria, Pretoria, South Africa
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13
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Natural Dietary and Medicinal Plants with Anti-Obesity Therapeutics Activities for Treatment and Prevention of Obesity during Lock Down and in Post-COVID-19 Era. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11177889] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Overweight and obesity have become global epidemics, especially during the lockdown due to the COVID-19 pandemic. The potential of medicinal plants as a better and safe option in treating obesity and overweight has gained attention in recent years. Obesity and overweight has become a major public health concern, and its incidence rising at an alarming rate. Obesity is one of the major types of metabolic syndrome, resulting in various types of problems such as hypertension, diabetes, dyslipidemia, and excess fat accumulation. The current searching was done by the keywords in main indexing systems including Scopus, PubMed/MEDLINE, the search engine of Google Scholar, and Institute for Scientific Web of Science. The keywords were traditional medicine, health benefits, pharmaceutical science, pomegranate, punicalin, punicalagin, and ellagitannins. Google Scholar was searched manually for possible missing manuscripts, and there was no language restriction in the search. This review was carried out to highlight the importance of medicinal plants which are common in traditional medicinal sciences of different countries, especially Asia to prevent and treatment of obesity and overweight during the global pandemic and the post-COVID-19 era.
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14
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Abdik H, Cumbul A, Hayal TB, Avşar Abdik E, Taşlı PN, Kırbaş OK, Baban D, Şahin F. Sodium Pentaborate Pentahydrate ameliorates lipid accumulation and pathological damage caused by high fat diet induced obesity in BALB/c mice. J Trace Elem Med Biol 2021; 66:126736. [PMID: 33711700 DOI: 10.1016/j.jtemb.2021.126736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/23/2021] [Accepted: 03/02/2021] [Indexed: 12/21/2022]
Abstract
BACKGROUND Obesity is one of the most popular topic in the field of research. In order to defeat this highly widespread disease, the mechanism of fat accumulation at the molecular level and its elimination are crucial. The use of boron has been showing promising results during the recent years. METHODS In this study, anti-obesity potential of Sodium Pentaborate Pentahydrate (SPP) used as a dietary supplement on BALB/c mice fed with a high-fat diet was evaluated. Mice were divided into four groups with different diets, consisting of a normal diet, a high-fat diet (HFD) (containing 60 % fat), a HFD-supplemented with 0.5 mg/g body weight (BW) of SPP and a HFD-supplemented with 1.5 mg/g body weight (BW) of SPP. The animals were then observed for 10 weeks and physically monitored, and were sacrificed at the end of the experiment for physical and physicochemical evaluation. RESULTS According to the physical parameters measured -body weight, food and water intake ratios-, the results indicate that SPP decreased weight gain in a dose dependent manner. Measurement of the hormone levels in the blood and fat accumulation in organs of mice also supported the anti-obesity effects of SPP. Expressions of adipogenesis related genes were also negatively regulated by SPP administration in white adipose tissue (WAT) tissue. CONCLUSION These findings promise a treatment approach and drug development that can be used against obesity when SPP is used in the right doses. As a future aspect, clinical studies with SPP will reveal the effect of boron derivatives on obesity.
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Affiliation(s)
- Hüseyin Abdik
- Department of Molecular Biology and Genetics, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Alev Cumbul
- Department of Histology and Embryology, School of Medicine, University of Yeditepe, Istanbul, Turkey
| | - Taha Bartu Hayal
- Department of Genetics and Bioengineering, Faculty of Engineering and Architecture, Yeditepe University, Istanbul, Turkey
| | - Ezgi Avşar Abdik
- Department of Genetics and Bioengineering, Faculty of Engineering and Architecture, Yeditepe University, Istanbul, Turkey
| | - Pakize Neslihan Taşlı
- Department of Genetics and Bioengineering, Faculty of Engineering and Architecture, Yeditepe University, Istanbul, Turkey
| | - Oğuz Kaan Kırbaş
- Department of Genetics and Bioengineering, Faculty of Engineering and Architecture, Yeditepe University, Istanbul, Turkey
| | - Dilara Baban
- Department of Histology and Embryology, School of Medicine, University of Yeditepe, Istanbul, Turkey
| | - Fikrettin Şahin
- Department of Genetics and Bioengineering, Faculty of Engineering and Architecture, Yeditepe University, Istanbul, Turkey.
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15
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Ai X, Wu C, Yin T, Zhur O, Liu C, Yan X, Yi C, Liu D, Xiao L, Li W, Xie B, He H. Antidiabetic Function of Lactobacillus fermentum MF423-Fermented Rice Bran and Its Effect on Gut Microbiota Structure in Type 2 Diabetic Mice. Front Microbiol 2021; 12:682290. [PMID: 34248898 PMCID: PMC8266379 DOI: 10.3389/fmicb.2021.682290] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Accepted: 05/10/2021] [Indexed: 01/10/2023] Open
Abstract
Rice bran is an industrial byproduct that exerts several bioactivities despite its limited bioavailability. In this study, rice bran fermented with Lactobacillus fermentum MF423 (FLRB) had enhanced antidiabetic effects both in vitro and in vivo. FLRB could increase glucose consumption and decrease lipid accumulation in insulin resistant HepG2 cells. Eight weeks of FLRB treatment significantly reduced the levels of blood glucose and lipids and elevated antioxidant activity in type 2 diabetic mellitus (T2DM) mice. H&E staining revealed alleviation of overt lesions in the livers of FLRB-treated mice. Moreover, high-throughput sequencing showed notable variation in the composition of gut microbiota in FLRB-treated mice, especially for short-chain fatty acids (SCFAs)-producing bacteria such as Dubosiella and Lactobacillus. In conclusion, our results suggested that rice bran fermentation products can modulate the intestinal microbiota and improve T2DM-related biochemical abnormalities, so they can be applied as potential probiotics or dietary supplements.
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Affiliation(s)
- Xiaojuan Ai
- School of Life Sciences, Central South University, Changsha, China
| | - Cuiling Wu
- Department of Biochemistry, Changzhi Medical College, Changzhi, China
| | - Tingting Yin
- School of Life Sciences, Central South University, Changsha, China
| | - Olena Zhur
- School of Life Sciences, Central South University, Changsha, China
| | - Congling Liu
- School of Life Sciences, Central South University, Changsha, China
| | - Xiaotao Yan
- School of Life Sciences, Central South University, Changsha, China
| | - CuiPing Yi
- School of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, China
| | - Dan Liu
- Department of Biochemistry and Molecular Biology, School of Preclinical Medicine, Guangxi Medical University, Nanning, China
| | - Linhu Xiao
- School of Life Sciences, Central South University, Changsha, China
| | - Wenkai Li
- School of Life Sciences, Central South University, Changsha, China
| | - Binbin Xie
- Microbial Technology Institute and State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Hailun He
- School of Life Sciences, Central South University, Changsha, China
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Chibuogwu CC, Asomadu RO, Okagu IU, Nkwocha CC, Amadi BC. Attenuation of glycation and biochemical aberrations in fructose‐loaded rats by polyphenol‐rich ethyl acetate fraction of Parkia biglobosa (jacq.) Benth. (Mimosaceae) leaves. CLINICAL PHYTOSCIENCE 2021. [DOI: 10.1186/s40816-021-00277-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Abstract
Background
Different parts of the Parkia biglobosa plant are employed in traditional medicine in different African communities. However, information ratifying its use and biochemical influence on health is still scanty in literature. Thus, the present study assessed the influence of the ethyl acetate fraction of Parkia biglobosa leaves (EAFPB) on some biochemical parameters of sub-chronic fructose-loaded rats.
Methodology
Twenty-five Wistar rats were randomized into five groups (n = 5). The normal control group was maintained on normal diet only while the high fructose solution (HFS) control (placebo), reference and treatment groups received high fructose solution (3 g/kg/d b.w of fructose) for 30 days before treatment. Based on pilot study, two doses (100 and 200 mg/kg/d b.w) of EAFPB were selected and were administered to two groups of test animals while the reference group received 300 mg/kg/d b.w. of metformin for 14 days. Thereafter, blood was collected from fasted animals for biochemical analyses for the examination of level of glycated hemoglobin (HbA1c), liver status (alanine and aspartate aminotransferases (ALT and AST) and alkaline phosphatase (ALP) activities, and bilirubin level), lipid profile (total cholesterol, triglyceride, and low- and high-density lipoproteins levels) and lipid peroxidation (malondialdehyde – MDA level).
Results
EAFPB was shown to have a good DPPH radical scavenging activity (EC50 = 0.395 mg/ml). Chromatographic analysis of EAFPB revealed 28 known flavonoids (mainly kaempferol (21.31 mg/100 g), quercetin (12.84 mg/100 g), and luteolin (6.75 mg/100 g)), four hydrocinnamic acids derivatives (mainly P-coumaric acid (6.73 mg/100 g)), and 11 phenolic acids derivatives (mainly chlorogenic acid (48.18 mg/100 g) and protocatechuic acid (21.58 mg/100 g)). Relative to normal control, it was observed that fructose overload significantly increased serum activities of ALP, ALT, and AST, and levels of MDA, total cholesterol, low density lipoprotein and triglyceride in placebo. However, EAFPB significantly tapered the elevated serum activities of ALP, ALT, and AST. In addition, relative to placebo, the increased levels of HbA1c, MDA, and lipid health markers were also rebated by EAFPB.
Conclusions
Ethyl acetate fraction of Parkia biglobosa leaves attenuates biochemical aberrations in fructose-loaded rats, an effect attributable to the rich store of polyphenolic compounds in the fraction.
Graphical abstract
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17
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Du P, Zhou J, Zhang L, Zhang J, Li N, Zhao C, Tu L, Zheng Y, Xia T, Luo J, Song J, Wang M. GC × GC-MS analysis and hypolipidemic effects of polyphenol extracts from Shanxi-aged vinegar in rats under a high fat diet. Food Funct 2021; 11:7468-7480. [PMID: 32808637 DOI: 10.1039/d0fo01266a] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Oxidative stress, inflammation and gut microbiota disorders can be induced by long-term high-fat diets (HFD). In order to confirm that polyphenols can improve these symptoms, polyphenols from Shanxi-aged vinegar (SAVEP) were extracted, and the components were detected by Comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-MS). 41 polyphenols include 18 phenolic acids and 17 polyphenols, which have not been reported. The mechanism of SAVEP on oxidative stress and inflammatory stress induced by HFD in rats and its regulating effect on intestinal flora disorder were studied. The results showed that SAVEP could significantly improve the lipid, inflammatory stress and oxidative stress related indicators compared with the Model group ("Model" refers to the group that successfully constructed a hyperlipidemia model by feeding HFD without any drugs or SAVEP in subsequent experiments.). In addition, SAVEP decreased the Firmicutes/Bacteroidetes ratio compared with the Model group, and elevated the relative abundance of beneficial bacteria. Conclusively, SAVEP can alleviate the oxidative stress and inflammatory stress caused by HFD, improving intestinal microbial disorders. The Spearman's correlation analysis revealed that Desulfovibrio, Lactobacillus and Akkermansia were correlated negatively with all of the inflammatory indicators, whereas Ruminococcus was the opposite. These results suggest that SAVEP may be a novel strategy against oxidative stress and inflammation, restoring the normal microbial community ecology of the gut and the treatment of metabolic syndromes.
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Affiliation(s)
- Peng Du
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Junhan Zhou
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Li Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Jiaojiao Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Nan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Chaoya Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China. and School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Linna Tu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Yu Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Ting Xia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Jianmei Luo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Jia Song
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
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18
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Obadi M, Sun J, Xu B. Highland barley: Chemical composition, bioactive compounds, health effects, and applications. Food Res Int 2021; 140:110065. [DOI: 10.1016/j.foodres.2020.110065] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 12/15/2022]
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19
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Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109828] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Zhang XF, Wang XK, Tang YJ, Guan XX, Guo Y, Fan JM, Cui LL. Association of whole grains intake and the risk of digestive tract cancer: a systematic review and meta-analysis. Nutr J 2020; 19:52. [PMID: 32493399 PMCID: PMC7271550 DOI: 10.1186/s12937-020-00556-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Accepted: 04/22/2020] [Indexed: 02/08/2023] Open
Abstract
BACKGROUND Several epidemiological studies have investigated the association between whole grains intake and digestive tract cancer risk; however, the results are still controversial. The purpose of this meta-analysis was to assess the association. METHODS Studies published before March 2020 were searched in database and other sources. The risk ratio (RR) with the 95% confidence interval (CI) were pooled using fix or random-effects models. RESULTS This meta-analysis included 34 articles reporting 35 studies, 18 studies of colorectal cancer, 11 studies of gastric cancer and 6 studies of esophagus cancer, involving 2,663,278 participants and 28,921 cases. Comparing the highest-intake participants with the lowest-intake participants for whole grains, we found that the intake of whole grains were inversely related to colorectal cancer (RR = 0.89, 95% CI: 0.84-0.93, P < 0.001), gastric cancer (RR = 0.64, 95% CI: 0.53-0.79, P < 0.001), esophagus cancer (RR = 0.54, 95% CI: 0.44-0.67, P < 0.001), respectively. However, subgroup analysis of colorectal cancer found no significant association in the case-control studies and studies of sample size < 500, and subgroup analysis of gastric cancer found no significant association in the cohort studies and studies of American population. No study significantly affected the findings in the sensitivity analysis. No publication bias was found in the studies for colorectal cancer and esophagus cancer except in the studies for gastric cancer. CONCLUSION This meta-analysis provides further evidence that whole grains intake was associated with a reduced risk of digestive tract cancer. Our result supports the dietary guidelines that increase whole grains intake to reduce the risk of digestive tract cancer.
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Affiliation(s)
- Xiao-Feng Zhang
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China
| | - Xiao-Kai Wang
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China
| | - Yu-Jun Tang
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China
| | - Xiao-Xian Guan
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China
| | - Yao Guo
- Nursing College of Henan University of Chinese Medicine, Zhengzhou, Henan, China
| | - Jian-Ming Fan
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China
| | - Ling-Ling Cui
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China.
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21
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Salazar-López NJ, González-Aguilar GA, Rouzaud-Sández O, Loarca-Piña G, Gorinstein S, Robles-Sánchez M. Sorghum bran supplementation ameliorates dyslipidemia, glucose dysregulation, inflammation and stress oxidative induced by a high-fat diet in rats. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1702105] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Norma Julieta Salazar-López
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
- Coordinación de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
| | - Gustavo A. González-Aguilar
- Coordinación de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
| | - Ofelia Rouzaud-Sández
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
| | - Guadalupe Loarca-Piña
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, México
| | - Shela Gorinstein
- Institute for Drug Research, School of Pharmacy, The Hebrew University -Hadassah Medical School, Jerusalem, Israel
| | - Maribel Robles-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
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22
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El-Seedi HR, Khalifa SAM, Yosri N, Khatib A, Chen L, Saeed A, Efferth T, Verpoorte R. Plants mentioned in the Islamic Scriptures (Holy Qur'ân and Ahadith): Traditional uses and medicinal importance in contemporary times. JOURNAL OF ETHNOPHARMACOLOGY 2019; 243:112007. [PMID: 31170516 DOI: 10.1016/j.jep.2019.112007] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 05/29/2019] [Accepted: 05/29/2019] [Indexed: 06/09/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Over the past thousand years, Islamic physicians have collected cultural, philosophical, sociological and historical backgrounds for understanding diseases and medications. The Prophet Mohammed (Peace Be Upon Him (PBUH) said: "There is no disease that Allah has created, except that Allah also has created its cure." Therefore, Islamic scholars are encouraged to explore and use both traditional and modern forms of medicine. AIM OF THE STUDY (1) To identify some of the medicinal plants mentioned in the Holy Qur'ân and Ahadith textbooks of the period 700-1500 AD; (2) to compare them with presently used traditional medicines; (3) to evaluate their value based on modern research; and (4) to investigate the contributions of Islamic scholars to the development of the scientific branches, particularly medicine. MATERIALS AND METHODS A literature search was performed relating to 12 medicinal plants mentioned in the Holy Qur'ân and Ahadith using textbooks, Al-Azhar scholars, published articles, the plant list website (http://www.theplantlist.org/), the medicinal plant names services website (http://mpns.kew.org/mpns-portal/) and web databases (PubMed, Science Direct, and Google Scholar). RESULTS AND DISCUSSION The Islamic Golden Age was a step towards modern medicine, with unique insights and multi-disciplinary aspects. Traditional Islamic Medicine has had a significant impact on the development of various medical, scientific and educational activities. Innumerable Muslim and non-Muslim physicians have built on the strong foundation of Traditional Islamic Medicine by translating the described natural remedies and effects. The influences of different ancient cultures on the traditional uses of natural products were also documented in Islamic Scriptures in the last part of the second millennium. The divine teachings of Islam combine natural and practical healing and incorporate inherited science and technology. CONCLUSION In this review, we discuss Traditional Islamic Medicine with reference to both medical recommendations mentioned in the Holy Qur'ân and Prophetic Traditional Medicine (al-Tibb al-Nabawi). Although the molecular mechanisms and functions of some of the listed medicinal plants and their derivatives have been intensively studied, some traditional remedies have yet to be translated into clinical applications.
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Affiliation(s)
- Hesham R El-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, 751 23, Uppsala, Sweden; Al-Rayan Research and Innovation Center, Al-Rayan Colleges, Medina, 42541, Saudi Arabia; Department of Chemistry, Faculty of Science, Menoufia University, 32512, Shebin El-Kom, Egypt.
| | - Shaden A M Khalifa
- Department of Molecular Biosciences, Stockholm University, The Wenner-Gren Institute, SE-106 91, Stockholm, Sweden; Clinical Research Centre, Karolinska University Hospital, Huddinge, Sweden
| | - Nermeen Yosri
- Department of Chemistry, Faculty of Science, Menoufia University, 32512, Shebin El-Kom, Egypt
| | - Alfi Khatib
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan, 25200, Pahang, Malaysia
| | - Lei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Aamer Saeed
- Quaid-i-Azam University, Islamabad, 45320, Pakistan
| | - Thomas Efferth
- Department of Pharmaceutical Biology, Johannes Gutenberg University, Staudinger Weg 5, 55128, Mainz, Germany
| | - Rob Verpoorte
- Natural Products Laboratory, IBL, Leiden University, PO Box 9505, 2300RA, Leiden, The Netherlands
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23
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Xie M, Liu J, Tsao R, Wang Z, Sun B, Wang J. Whole Grain Consumption for the Prevention and Treatment of Breast Cancer. Nutrients 2019; 11:E1769. [PMID: 31374888 PMCID: PMC6723813 DOI: 10.3390/nu11081769] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Revised: 07/28/2019] [Accepted: 07/30/2019] [Indexed: 02/06/2023] Open
Abstract
Breast cancer is one of the most common and malignant cancers among females worldwide. Several epidemiological studies have indicated the inverse correlation between the intake of whole grains and the incidence of breast cancer. Whole grains are the most fundamental and important food source of bioactive phytochemicals, which have well-defined roles in the management of each stage of breast carcinogenesis. To better understand the value of whole grains in future prevention and treatment of breast cancer, the effects and possible mechanisms of six different whole grain cereals, which are the most commonly consumed throughout the world, are introduced in the current review. Moreover, the bioactive compounds extracted from whole grains are adequately formulated and the underlying mechanism of action is illustrated. In addition, the present limitations and future perspective of whole grain consumption for breast cancer are also concluded. The objective of this review is to promote the development of nutraceutical and functional food from whole grains and its application for reducing the risk of breast cancer.
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Affiliation(s)
- Mingsi Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Rong Tsao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, N1G 5C9, Canada
| | - Ziyuan Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Xiao X, Bai J, Zhang J, Wu J, Dong Y. Inhibitory effect of fermented selected barley extracts with Lactobacillus plantarum dy-1 on the proliferation of human HT-29 Cells. J Food Biochem 2019; 43:e12989. [PMID: 31364183 DOI: 10.1111/jfbc.12989] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 06/02/2019] [Accepted: 07/05/2019] [Indexed: 01/01/2023]
Abstract
The objective of this study was to understand the changes of nutrition constituents in extracts of four varieties of barley fermented with Lactobacillus plantarum dy-1 (LFBEs) and to uncover the potential apoptosis-related mechanism induced by LFBE to inhibit the proliferation of HT-29 cells. The contents of total polysaccharide, polyphenol, and protein in the four LFBEs significantly changed as the fermentation time went by and exerted different inhibitory effects on the proliferation of HT-29 cells. Results indicated that LFBE (YangSi No.3) inhibited proliferation of HT-29 cells in a time- and dose-dependent manners. The scanning electron micrograph illustrated that LFBE caused representative apoptotic trait and flow cytometric analysis suggested that LFBE brought about apoptosis by ceasing cell cycle at S phase. Western-blotting results indicated that LFBE promoted apoptosis was relevant to the regulation of apoptosis-related proteins, such as B-cell lymphoma-2 (Bcl-2), Bcl-2-associated X protein (Bax), and the release of Cytochrome-C from mitochondria. PRACTICAL APPLICATIONS: Abundant studies have reported that extracts of fermented barley held the activities of anti-obesity, antitumor, and so on. However, little information about the comparison in the chemical profile and antiproliferation property among different barley varieties (namely, YangSi barley No.1, YangSi barley No.3, DaZhong 88-91, XiYin No.2) was observed. Results indicated that LFBE (YangSi No.3 barley) exhibited the best inhibitory property by inducing the apoptosis of HT-29 cells. These findings may be beneficial to select a higher nutritional value barley and optimize the fermentation conditions to maximize the bioactive concentration expected in foods for the human.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jing Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Dong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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25
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Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion. Food Chem 2019; 272:242-250. [DOI: 10.1016/j.foodchem.2018.08.054] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 08/09/2018] [Accepted: 08/11/2018] [Indexed: 01/21/2023]
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26
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Zhang J, Xiao X, Dong Y, Zhou X. Fermented barley extracts with Lactobacillus plantarum dy-1 changes serum metabolomic profiles in rats with high-fat diet-induced obesity. Int J Food Sci Nutr 2018; 70:303-310. [DOI: 10.1080/09637486.2018.1511687] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Dong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xinghua Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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27
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Rodriguez IF, Pérez MJ, Cattaneo F, Zampini IC, Cuello AS, Mercado MI, Ponessa G, Isla MI. Morphological, histological, chemical and functional characterization of Prosopis alba flours of different particle sizes. Food Chem 2018; 274:583-591. [PMID: 30372982 DOI: 10.1016/j.foodchem.2018.09.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 08/10/2018] [Accepted: 09/03/2018] [Indexed: 11/29/2022]
Abstract
Prosopis alba (algarrobo) flours are traditional food resources from Argentina. The aim of this work was to determine the effect of particle sizes of Prosopis flour on its chemical composition and functional properties. Flours were obtained by mechanical methods (F1 to F4, >840, 840 to 500, 500 to 149 and <149 µm, respectively). F1 and F2 contain 40% mesocarp while F3 and F4 show 80 and 90%, respectively. Mesocarp reserve parenchyma is rich in free and bound phenolic compounds, carbohydrates and fibers of the vascular system, CaCO3 crystals, and minerals (Fe, Ca, Mg, K). Apigenin C-glycosides and phenylpropanoids acids were identified in all fractions whereas F4 showed the highest level. All fractions showed functional properties. F3 and F4 showed the highest activity as H2O2 and HO• scavenger. F1 and F2 showed the highest activity as reductor agents and lipoperoxidation inhibitors. Flours with different granulometry may be suitable as functional ingredient or nutraceutical whereas flours with a smaller particle size (F3 and F4) are more interesting as functional ingredients because of their high content of bound phenolic compounds and particle homogeneity and could be used either alone or together.
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Affiliation(s)
- Ivana Fabiola Rodriguez
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Miguel de Tucumán, Tucumán, Argentina
| | - María Jorgelina Pérez
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Miguel de Tucumán, Tucumán, Argentina
| | - Florencia Cattaneo
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Miguel de Tucumán, Tucumán, Argentina
| | - Iris Catiana Zampini
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Miguel de Tucumán, Tucumán, Argentina; Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - Ana Soledad Cuello
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Miguel de Tucumán, Tucumán, Argentina; Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - María Inés Mercado
- Instituto de Morfología Vegetal, Área Botánica, Fundación Miguel Lillo, Miguel Lillo 251, San Miguel de Tucumán, Tucumán, Argentina
| | - Graciela Ponessa
- Instituto de Morfología Vegetal, Área Botánica, Fundación Miguel Lillo, Miguel Lillo 251, San Miguel de Tucumán, Tucumán, Argentina
| | - María Inés Isla
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Miguel de Tucumán, Tucumán, Argentina; Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina.
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28
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Zhang L, Lv J. A New Ferulic Acid Derivative and Other Anticoagulant Compounds from Angelica sinensis. Chem Nat Compd 2018. [DOI: 10.1007/s10600-018-2248-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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29
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El-Seedi HR, Taher EA, Sheikh BY, Anjum S, Saeed A, AlAjmi MF, Moustafa MS, Al-Mousawi SM, Farag MA, Hegazy MEF, Khalifa SA, Göransson U. Hydroxycinnamic Acids: Natural Sources, Biosynthesis, Possible Biological Activities, and Roles in Islamic Medicine. STUDIES IN NATURAL PRODUCTS CHEMISTRY 2018:269-292. [DOI: 10.1016/b978-0-444-64068-0.00008-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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30
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Lee S, Kim MB, Kim C, Hwang JK. Whole grain cereal attenuates obesity-induced muscle atrophy by activating the PI3K/Akt pathway in obese C57BL/6N mice. Food Sci Biotechnol 2017; 27:159-168. [PMID: 30263736 DOI: 10.1007/s10068-017-0277-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 09/09/2017] [Accepted: 09/29/2017] [Indexed: 02/07/2023] Open
Abstract
Whole grain comprises starchy endosperm, germ, and bran tissues, which contain fibers, minerals, vitamins, and several phytochemicals. Whole grain cereal (WGC)-based food products supply beneficial nutrients (essential for health care) and macronutrients (essential for body maintenance and support). The present study investigated the inhibitory effect of WGC on obesity-induced muscle atrophy in obese C57BL/6N mice. WGC attenuated the body weight gain, fat pad mass, adipocyte size, food efficiency ratio, serum lipid profile, and non-alcoholic fatty liver. Furthermore, WGC increased muscle mass and muscle strength by activating the phosphatidylinositol 3-kinase/protein kinase B pathway. Accordingly, WGC up-regulated the expression of factors that regulate muscle hypertrophy and myogenesis, whereas it down-regulated the atrophy-related factors. Overall, these results demonstrate that WGC effectively attenuates obesity-induced muscle atrophy as well as overall obesity, suggesting that WGC can be used as a functional food.
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Affiliation(s)
- Sein Lee
- 1Department of Biomaterials Science and Engineering, Yonsei University, Seoul, 03722 Republic of Korea
| | - Mi-Bo Kim
- 2Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul, 03722 Republic of Korea
| | - Changhee Kim
- 2Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul, 03722 Republic of Korea
| | - Jae-Kwan Hwang
- 1Department of Biomaterials Science and Engineering, Yonsei University, Seoul, 03722 Republic of Korea.,2Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul, 03722 Republic of Korea
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31
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A.T. B, C.L. CH. Lipase inhibitory activity of Carica papaya, Chrysophyllum cainito, Corcorus olitorius, Cympogon citrates and Syzygium cumini extracts. FOOD RESEARCH 2017. [DOI: 10.26656/fr.2017.2(1).118] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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32
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Ferulic Acid on Glucose Dysregulation, Dyslipidemia, and Inflammation in Diet-Induced Obese Rats: An Integrated Study. Nutrients 2017; 9:nu9070675. [PMID: 28661434 PMCID: PMC5537790 DOI: 10.3390/nu9070675] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 06/20/2017] [Accepted: 06/21/2017] [Indexed: 02/05/2023] Open
Abstract
Obesity is considered to be a low-grade chronic inflammatory process, which is associated with cardiovascular and metabolic diseases. An integral evaluation of the effects of ferulic acid on biomarkers of glucose dysregulation, dyslipidemia, inflammation, and antioxidant potential induced by a high-fat diet (HFD) in rats was carried out. Three groups of male Wistar rats (six per group) consumed a basal diet (BD), which was supplemented with either lard at 310 g/kg (HFD) or lard and ferulic acid at 2 g/kg (HFD + FA), ad libitum for eight weeks. Body weight gain, hyperplasia, and hypertrophy in abdominal fat tissues were higher in the HFD group than in the HFD+FA group. The rats fed a HFD + FA significantly inhibited the increase in plasma lipids and glucose, compared with the HFD group. Biomarkers associated with inflammation were found at higher concentrations in the serum of rats fed a HFD than the HFD + FA group. Plasma antioxidant levels were lower in HFD rats compared to rats fed the HFD + FA. These results suggest that ferulic acid improves the obesogenic status induced by HFD, and we elucidated the integral effects of ferulic acid on a biological system.
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34
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Bioactive phytochemicals in barley. J Food Drug Anal 2017; 25:148-161. [PMID: 28911532 PMCID: PMC9333424 DOI: 10.1016/j.jfda.2016.08.002] [Citation(s) in RCA: 138] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/03/2016] [Accepted: 08/09/2016] [Indexed: 02/08/2023] Open
Abstract
Epidemiological studies have consistently shown that regular consumption of whole grain barley reduces the risk of developing chronic diseases. The presence of barley fiber, especially β-glucan in whole grain barley, has been largely credited for these health benefits. However, it is now widely believed that the actions of the fiber component alone do not explain the observed health benefits associated with the consumption of whole grain barley. Whole grain barley also contains phytochemicals including phenolic acids, flavonoids, lignans, tocols, phytosterols, and folate. These phytochemicals exhibit strong anti-oxidant, antiproliferative, and cholesterol lowering abilities, which are potentially useful in lowering the risk of certain diseases. Therefore, the high concentration of phytochemicals in barley may be largely responsible for its health benefits. This paper reviews available information regarding barley phytochemicals and their potential to combat common nutrition-related diseases including cancer, cardiovascular disease, diabetes, and obesity.
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35
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Zhang J, Xiao X, Dong Y, Shi L, Xu T, Wu F. The anti-obesity effect of fermented barley extracts with Lactobacillus plantarum dy-1 and Saccharomyces cerevisiae in diet-induced obese rats. Food Funct 2017; 8:1132-1143. [DOI: 10.1039/c6fo01350c] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Fermented cereals have significant potential for improving the nutritional quality and health effects of foods and ingredients.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Xiang Xiao
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Ying Dong
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Lani Shi
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Tian Xu
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Fei Wu
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
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36
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Singh RG, Manjappara UV. Selective reduction of fat accumulation by soyasaponins A and B in high fat fed C57BL/6J mice. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.049] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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37
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Zhang J, Xiao X, Dong Y, Xu T, Wu F. Dietary supplementation with Lactobacillus plantarum dy-1 fermented barley suppresses body weight gain in high-fat diet-induced obese rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4907-4917. [PMID: 27145037 DOI: 10.1002/jsfa.7786] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2016] [Revised: 04/25/2016] [Accepted: 04/26/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Cereal fermentations have shown significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In the present study, the effect of supplementary Lactobacillus plantarum dy-1 fermented barley (LFB) on obesity in high-fat diet (HFD)-induced obese rats was investigated. RESULTS LFB treatment showed a lower rate of increase in body weight and percentage of body fat and a reversal of HFD-induced glucose intolerance, with ameliorated hyperinsulinemia, decreased levels of triglycerides and total cholesterol, and inhibited concentration of interleukin (IL)-1β, IL-6 and tumor necrosis factor-α. Moreover, LFB treatment also showed the strongest inhibition of nuclear factor (NF)-kB activation and exhibited the greatest effects in blocking the degradation of the inhibitor of NF-kB and inhibiting p38 and JNK1 phosphorylation compared with HFD and raw barley treatment. CONCLUSIONS It was clear that Lactobacillus plantarum dy-1 fermentation significantly improves the anti-obesity properties of barley. The results establish the foundation for ameliorating diet-induced obesity of product with LFB as nutritional supplements. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Ying Dong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
| | - Tian Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Fei Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
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38
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Pei K, Ou J, Huang J, Ou S. p-Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2952-62. [PMID: 26692250 DOI: 10.1002/jsfa.7578] [Citation(s) in RCA: 321] [Impact Index Per Article: 40.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2015] [Revised: 11/08/2015] [Accepted: 12/11/2015] [Indexed: 05/09/2023]
Abstract
p-Coumaric acid (4-hydroxycinnamic acid) is a phenolic acid that has low toxicity in mice (LD50 = 2850 mg kg(-1) body weight), serves as a precursor of other phenolic compounds, and exists either in free or conjugated form in plants. Conjugates of p-coumaric acid have been extensively studied in recent years due to their bioactivities. In this review, the occurrence, bioavailability and bioaccessibility of p-coumaric acid and its conjugates with mono-, oligo- and polysaccharides, alkyl alcohols, organic acids, amine and lignin are discussed. Their biological activities, including antioxidant, anti-cancer, antimicrobial, antivirus, anti-inflammatory, antiplatelet aggregation, anxiolytic, antipyretic, analgesic, and anti-arthritis activities, and their mitigatory effects against diabetes, obesity, hyperlipaemia and gout are compared. Cumulative evidence from multiple studies indicates that conjugation of p-coumaric acid greatly strengthens its biological activities; however, the high biological activity but low absorption of its conjugates remains a puzzle. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Kehan Pei
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China
| | - Juanying Ou
- Food and Nutritional Science Program, School of Biological Sciences, the University of Hong Kong, Hong Kong, China
| | - Junqing Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China
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39
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Luthria DL, Lu Y, John KM. Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.001] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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40
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Oh S, Kim MJ, Park KW, Lee JH. Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix. J Food Sci 2015; 80:C2382-8. [DOI: 10.1111/1750-3841.13073] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Accepted: 08/16/2015] [Indexed: 01/03/2023]
Affiliation(s)
- Sumi Oh
- Dept. of Food Science and Biotechnology; Sungkyunkwan Univ; Suwon Korea
| | - Mi-Ja Kim
- Dept. of Food and Nutrition; Kangwon National University; Samcheok Korea
| | - Kye Won Park
- Dept. of Food Science and Biotechnology; Sungkyunkwan Univ; Suwon Korea
| | - Jae Hwan Lee
- Dept. of Food Science and Biotechnology; Sungkyunkwan Univ; Suwon Korea
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