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Li M, Zhang X, Gao Z, Wu M, Ren T, Wu C, Wang J, Geng Y, Lv W, Zhou Q, Zhao W. Metabolomic insights into the profile, bioaccessibility, and transepithelial transport of polyphenols from germinated quinoa during in vitro gastrointestinal digestion/Caco-2 cell transport, and their prebiotic effects during colonic fermentation. Food Res Int 2024; 186:114339. [PMID: 38729694 DOI: 10.1016/j.foodres.2024.114339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 03/30/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
The health-promoting activities of polyphenols and their metabolites originating from germinated quinoa (GQ) are closely related to their digestive behavior, absorption, and colonic fermentation; however, limited knowledge regarding these properties hinder further development. The aim of this study was to provide metabolomic insights into the profile, bioaccessibility, and transepithelial transport of polyphenols from germinated quinoa during in vitro gastrointestinal digestion and Caco-2 cell transport, whilst also investigating the changes in the major polyphenol metabolites and the effects of prebiotics during colonic fermentation. It was found that germination treatment increased the polyphenol content of quinoa by 21.91%. Compared with RQ group, 23 phenolic differential metabolites were upregulated and 47 phenolic differential metabolites were downregulated in GQ group. Compared with RQ group after simulated digestion, 7 kinds of phenolic differential metabolites were upregulated and 17 kinds of phenolic differential metabolites were downregulated in GQ group. Compared with RQ group after cell transport, 7 kinds of phenolic differential metabolites were upregulated and 9 kinds of phenolic differential metabolites were downregulated in GQ group. In addition, GQ improved the bioaccessibilities and transport rates of various polyphenol metabolites. During colonic fermentation, GQ group can also increase the content of SCFAs, reduce pH value, and adjust gut microbial populations by increasing the abundance of Actinobacteria, Bacteroidetes, Verrucomicrobiota, and Spirochaeota at the phylum level, as well as Bifidobacterium, Megamonas, Bifidobacterium, Brevundimonas, and Bacteroides at the genus level. Furthermore, the GQ have significantly inhibited the activity of α-amylase and α-glucosidase. Based on these results, it was possible to elucidate the underlying mechanisms of polyphenol metabolism in GQ and highlight its beneficial effects on the gut microbiota.
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Affiliation(s)
- Meijiao Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Xuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Zhe Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Mengying Wu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Ting Ren
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Chen Wu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Yanlou Geng
- National Semi-arid Agricultural Engineering Technology Research Center, Shijiazhuang 050011, PR China
| | - Wei Lv
- National Semi-arid Agricultural Engineering Technology Research Center, Shijiazhuang 050011, PR China
| | - Qian Zhou
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China.
| | - Wen Zhao
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China.
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2
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Wen J, Sui Y, Shi J, Cai S, Xiong T, Cai F, Zhou L, Li S, Mei X. In Vitro Gastrointestinal Digestion of Various Sweet Potato Leaves: Polyphenol Profiles, Bioaccessibility and Bioavailability Elucidation. Antioxidants (Basel) 2024; 13:520. [PMID: 38790625 PMCID: PMC11117659 DOI: 10.3390/antiox13050520] [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: 03/05/2024] [Revised: 04/03/2024] [Accepted: 04/08/2024] [Indexed: 05/26/2024] Open
Abstract
The chemical composition discrepancies of five sweet potato leaves (SPLs) and their phenolic profile variations during in vitro digestion were investigated. The results indicated that Ecaishu No. 10 (EC10) provided better retention capacity for phenolic compounds after drying. Furthermore, polyphenols were progressively released from the matrix as the digestion process proceeded. The highest bioaccessibility of polyphenols was found in EC10 intestinal chyme at 48.47%. For its phenolic profile, 3-, 4-, and 5-monosubstituted caffeoyl quinic acids were 9.75%, 57.39%, and 79.37%, respectively, while 3,4-, 3,5-, and 4,5-disubstituted caffeoyl quinic acids were 6.55, 0.27 and 13.18%, respectively. In contrast, the 3,4-, 3,5-, 4,5-disubstituted caffeoylquinic acid in the intestinal fluid after dialysis bag treatment was 62.12%, 79.12%, and 62.98%, respectively, which resulted in relatively enhanced bioactivities (DPPH, 10.51 μmol Trolox/g; FRAP, 8.89 μmol Trolox/g; ORAC, 7.32 μmol Trolox/g; IC50 for α-amylase, 19.36 mg/g; IC50 for α-glucosidase, 25.21 mg/g). In summary, desirable phenolic acid release characteristics and bioactivity of EC10 were observed in this study, indicating that it has potential as a functional food ingredient, which is conducive to the exploitation of the sweet potato processing industry from a long-term perspective.
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Affiliation(s)
- Junren Wen
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yong Sui
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
| | - Jianbin Shi
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
| | - Sha Cai
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
| | - Tian Xiong
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
| | - Fang Cai
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
| | - Lei Zhou
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
- National R & D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
- Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Product, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuyi Li
- National R & D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
- Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Product, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xin Mei
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
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Cui W, Chen F, Sun Z, Cui C, Xu B, Shen W, Wan F, Cheng A. Catabolism of phenolics from grape peel and its effects on gut microbiota during in vitro colonic fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38624038 DOI: 10.1002/jsfa.13540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 03/19/2024] [Accepted: 04/11/2024] [Indexed: 04/17/2024]
Abstract
BACKGROUND Grape peels, the main by-products of wine processing, are rich in bioactive ingredients of phenolics, including proanthocyanidins, flavonoids and anthocyanins. Phenolics have the function of regulating intestinal microbiota and promoting intestinal health. From the perspective of the dietary nutrition of grape peel phenolics (GPP), the present study aimed to investigate the influence of GPP on the composition and metabolism of human gut microbiota during in vitro fermentation. RESULTS The results indicated that GPP could decrease pH and promote the production of short-chain fatty acids. ACE and Chao1 indices in GPP group were lower than that of the Blank group. GPP enhanced the levels of Lachnospiraceae UCG-004, Bacteroidetes and Roseburia, but reduced the Firmicutes/Bacteroidetes ratio. Kyoto Encyclopedia of Proteins and Genome enrichment pathways related to phenolic acid metabolism mainly included flavonoid, anthocyanin, flavone and flavonol biosynthesis. Gut microbiota could accelerate the release and breakdown of phenolic compounds, resulting in a decrease in the content of hesperetin-7-O-glucoside, delphinidin-3-O-glucoside and cyanidin-3-rutinoside etc. In vitro antibacterial test found that GPP increased the diameters of the inhibition zones of Escherichia coli and Staphylococcus aureus in a dose-dependent manner. CONCLUSION The results of the present study revealed that GPP might be a potential prebiotic-like to prevent diseases by improving gut health. The findings could provide a theoretical basis for the potential to exploit GPP as dietary nutrition to maintain intestinal function. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Wenyu Cui
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Fuchun Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Zhaoyue Sun
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Caifang Cui
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Ben Xu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Weijun Shen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Fachun Wan
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Anwei Cheng
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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Guo Y, Huang R, Niu Y, Zhang P, Li Y, Zhang W. Chemical characteristics, antioxidant capacity, bacterial community, and metabolite composition of mulberry silage ensiling with lactic acid bacteria. Front Microbiol 2024; 15:1363256. [PMID: 38650879 PMCID: PMC11033325 DOI: 10.3389/fmicb.2024.1363256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Accepted: 03/18/2024] [Indexed: 04/25/2024] Open
Abstract
Mulberry has high crude protein and biologically active compounds but is difficult to be ensiled due to the lack of adequate epiphytic LAB. This study aimed to investigate the effects of inoculation with Lactiplantibacillus plantarum and Pediococcus pentosaceus isolated from mulberry with higher antioxidant capacity alone or in combination with Streptococcus bovis on chemical characteristics, antioxidant capacity, bacterial community, and metabolite composition of mulberry silage. The results showed that all inoculation groups had higher dry matter and lower pH than the control group, particularly in LP (dry matter, DM, 32.03% and pH = 4.44) and LP_PP_SB (DM, 31.68% and pH = 4.26) after 60 days of ensiling. Ammonia nitrogen (AN) content was the lowest in both LP_SB and LP_PP_SB groups, which were 1.86 g/kg FM and 1.05 g/kg FM, respectively, (P < 0.05). Only the LP_PP_SB group showed increased polyunsaturated fatty acids (PUFA, 1.2851 g/kg DM, P < 0.05) than the control group. Ferric-reducing antioxidant power (FRAP) values were increased in all inoculation-treated groups compared with the control group (P < 0.05). 2,2-Diphenyl-1-picrylhydrazyl (DDPH), 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and FRAP exhibited the highest levels in the LP_PP- and LP_PP_SB-treated groups. Enterobacter was dominant in both the control and SB-treated groups, and the relative abundance was 41.18% and 32.35%, respectively (P < 0.05). The relative abundance of Lactiplantibacillus was higher in the LP-, LP_PP-, and LP_SB-treated groups (81.84%-82.69%). Relative abundance of Pediococcus was higher in the PP-, PP_SB-, and LP_PP_SB-treated groups (74.27%-85.27%). Untargeted metabolomics analysis results showed that five flavonoids (apigenin, eriodictyol, quercetin-3-glucoside, rutin, and kaempferol-3-O-rutinoside)were upregulated in all inoculation groups (except for the SB-treated groups). Among them, eriodictyol was both positively correlated with ABTS and FRAP and also showed the highest relative abundance in the LP_PP- and LP_PP_SB-treated groups. To the best of our knowledge, this study was the first to investigate the relationship between inoculants of epiphytic lactic acid bacteria and antioxidant capacity by 16s rRNA Illumina sequencing technology and untargeted metabolomics analysis, respectively. Consequently, inoculated L. plantarum, P. pentosaceus alone, respectively, or in combination with S. bovis increased the relative abundance of Lactiplantibacillus and Pediococcus and decreased the relative abundance of Enterobacter, particularly in the LP_PP_SB-treated group. In addition, inoculants could increase the relative abundance of five flavonoids (apigenin, eriodictyol, quercetin-3-glucoside, rutin, and kaempferol-3-O-rutinoside), especially eriodictyol to improve the antioxidant capacity of mulberry silage.
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Affiliation(s)
| | | | | | | | | | - Wenju Zhang
- College of Animal Science and Technology, Shihezi University, Shihezi, China
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5
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Dantas AM, Fernandes FG, Magnani M, da Silva Campelo Borges G. Gastrointestinal digestion assays for evaluating the bioaccessibility of phenolic compounds in fruits and their derivates: an overview. Food Res Int 2023; 170:112920. [PMID: 37316040 DOI: 10.1016/j.foodres.2023.112920] [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: 12/16/2022] [Revised: 04/04/2023] [Accepted: 04/26/2023] [Indexed: 06/16/2023]
Abstract
Fruits and their derivatives are sources of phenolic compounds, which contribute to the maintenance of health benefits. In order to exert such properties, these compounds must be exposed to gastrointestinal conditions during digestion. In vitro methods of gastrointestinal digestion have been developed to simulate and evaluate the changes that compounds undergo after being exposed to various conditions. We present, in this review, the major in vitro methods for evaluating the effects of gastrointestinal digestion of phenolic compounds in fruits and their derivatives. We discuss the concept of bioaccessibility, bioactivity, and bioavailability, as well as the conceptual differences and calculations among studies. Finally, the main changes caused by in vitro gastrointestinal digestion in phenolic compounds are also discussed. The significant variation of parameters and concepts observed hinders a better evaluation of the real effects on the antioxidant activity of phenolic compounds, thus, the use of standardized methods in research would contribute for a better understanding of these changes.
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Affiliation(s)
- Aline Macedo Dantas
- Department of Food Technology, Federal University of Paraiba, João Pessoa, PB, Brazil
| | | | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Graciele da Silva Campelo Borges
- Department of Food Technology, Federal University of Paraiba, João Pessoa, PB, Brazil; Center of Chemistry, Pharmaceutical and Foods Sciences, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil.
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6
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Zhang L, Qu H, Xie M, Shi T, Shi P, Yu M. Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut. Molecules 2023; 28:4684. [PMID: 37375239 DOI: 10.3390/molecules28124684] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Haolin Qu
- Food Science College, Shenyang Agricultural Unversity, Shenyang 110866, China
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Puxiang Shi
- Institute of Sandy Land Management and Utilization of Liaoning, Fuxin 123000, China
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
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7
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Cheng J, Tang D, Yang H, Wang X, Lin Y, Liu X. The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro. Meat Sci 2023; 202:109205. [PMID: 37172549 DOI: 10.1016/j.meatsci.2023.109205] [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: 06/16/2022] [Revised: 04/19/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023]
Abstract
The objective of the present study was to explore the effect of mulberry polyphenols on the digestibility and absorption properties of myofibrillar protein (MP) in vitro. MP was extracted from the Longissimus et thoracis muscle of 18 different pig carcasses and the MP-mulberry polyphenols complex was prepared. The antioxidant activity of digestive juice, degradation of both MP and polyphenols, and the metabolism of MP and the MP-polyphenols complex by intestinal microbial activity during digestion and fermentation in vitro were compared. The results showed that mulberry polyphenols significantly affect the digestibility of MP and the antioxidant activity of digestive juices during digestion (P < 0.05). After the modification of the polyphenols, the hydrolysis of MP increased from 55.4% to 64.0%, and the molecular weight of protein digestion product significantly decreased (P < 0.05). The scavenging rates of 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl in the final digestive juice were 350.1 μmol Trolox/mg protein and 34.0%, respectively, which were 0.34 and 0.47-fold higher than those of the control (P < 0.05). Furthermore, the release and degradation of phenolic compounds mainly occurred during intestinal digestion, and polyphenols that reached the colon after digestion, through the fermentation of intestinal microorganisms in vitro, enriched Lactobacillus and promoted the production of short-chain fatty acids which has obvious potential to improve intestinal health.
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Affiliation(s)
- Jingrong Cheng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Huaigu Yang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xuping Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Yaosheng Lin
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xueming Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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8
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Feng J, Wang J, Bu T, Ge Z, Yang K, Sun P, Wu L, Cai M. Structural, in vitro digestion, and fermentation characteristics of lotus leaf flavonoids. Food Chem 2023; 406:135007. [PMID: 36473390 DOI: 10.1016/j.foodchem.2022.135007] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 07/27/2022] [Accepted: 11/16/2022] [Indexed: 11/20/2022]
Abstract
Bioaccessibility and bioactivity of flavonoids in lotus leaves are related to their characteristics in gastrointestinal digestion and colonic fermentation. The aim of this study is to investigate the stability of lotus leaf flavonoids (LLF) in simulated gastrointestinal digestion, and its modulation on gut microbiota in vitro fermentation. Results showed that LLF mainly consisted of quercetin-3-O-galactoside, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, and kaempferol-3-O-glucoside. These flavonoids kept stability with only a small fraction degraded in simulated gastric and intestinal fluids. In vitro fermentation, LLF stimulated the growth of Actinobacteria and Firmicutes, inhibited the growth of Proteobacteria, and induced the production of fermentation gases and short-chain fatty acids. Interestingly, supplementation of soluble starch significantly improved the utilization of LLF by the intestinal flora. These results revealed that LLF shaped a unique biological web with Lactobacillus and Bifidobacterium spp. as the core of the biological network, which would be more beneficial to gut health.
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Affiliation(s)
- Jicai Feng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Jian Wang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Tingting Bu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Zhiwei Ge
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, People's Republic of China
| | - Kai Yang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Liehong Wu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Ming Cai
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China.
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9
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Zhao Q, Wang Z, Wang X, Yan X, Guo Q, Yue Y, Yue T, Yuan Y. The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation. Food Res Int 2023; 165:112493. [PMID: 36869449 DOI: 10.1016/j.foodres.2023.112493] [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: 06/22/2022] [Revised: 12/19/2022] [Accepted: 01/20/2023] [Indexed: 01/26/2023]
Abstract
The bioaccessibility and bioactivity of phenolic compounds in mulberry leaves (MLs) relate to the digestion process. This study was aimed at investigating the release of phenolic compounds, as well as the potential bioactivities of raw MLs (UF-MLs) and solid-fermented MLs (F-MLs) during in vitro digestion and colonic fermentation. Antioxidant activities and phenolic compounds released in the digested extracts are shown in decreasing order of location: intestinal > oral > gastric. The bioavailability of total phenolics and flavonoids in F-MLs were 10.14 ± 1.81 % and 6.66 ± 0.55 %, respectively. There was no significant difference in the inhibitory activity of α-glucosidase during gastrointestinal digestion. For colonic fermentation, the highest free radical-scavenging ability of DPPH and ABTS was found at 24 h and 48 h, respectively. The release of phenolic compounds was not significantly different after 48 h of colonic fermentation. LC-MS/MS showed that liquiritigenin, apigenin, chlorogenic acid, and ferulic acid were the major compounds released in the small intestine digestion, and valerenic acid was the primary colonic metabolite. 16S rDNA showed that UF-MLs promoted the growth of Bifidobacterium and F-MLs lowered the Firmicutes-to-Bacteroidetes ratio. Furthermore, F-MLs increased the concentration of acetic acids (25.75 ± 0.86 mM) after 24 h of colonic fermentation. The results of this study indicated that F-MLs exhibit relatively higher phenolic bioaccessibility, antioxidant activities, and SCFA production and are a promising candidate as a health food supplement.
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Affiliation(s)
- Qiannan Zhao
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Zewei Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Xiaohai Yan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Qi Guo
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yuan Yue
- Xi'an Gaoxin, No. 1, High School, Xi'an 710,000, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Techonology, Northwest University, Xi'an 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
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10
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Yuan Y, Zhong S, Deng Z, Li G, Li H. Impact of particle size on the nutrition release and antioxidant activity of rape, buckwheat and rose bee pollens. Food Funct 2023; 14:1897-1908. [PMID: 36723017 DOI: 10.1039/d2fo03119a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
In this study, the effects of particle size on the microstructure, nutrient components and antioxidant activities of bee pollen were evaluated. Moreover, the in vitro simulated digestion model was used to explore whether there was a size effect on the release behavior of phenolic compounds from the bee pollen matrix. Results showed that the greater the damage degree of the bee pollen wall, the smaller the bee pollen particle became. The decrease in the bee pollen particle size promoted the release and extractability of sugar, protein, phenolics and flavonoids, and improved their antioxidant activities. In addition, during simulated digestion, the dissolution of total phenolics and flavonoids, as well as the antioxidant activities of bee pollen, increased with the decrease in the particle size. Results showed that minimizing the particle size of bee pollen was not always beneficial for bioaccessible phenolic compounds because their content and bioavailability decreased when the particle size became smaller than 200 μm.
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Affiliation(s)
- Yuan Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Shun Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Guangyan Li
- Nanchang Tongxin Zichao Biological Engineering Co., Ltd., Nanchang 330052, Jiangxi, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
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11
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Investigation on Antioxidant Activity and Different Metabolites of Mulberry ( Morus spp.) Leaves Depending on the Harvest Months by UPLC-Q-TOF-MS with Multivariate Tools. Molecules 2023; 28:molecules28041947. [PMID: 36838934 PMCID: PMC9961089 DOI: 10.3390/molecules28041947] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/09/2023] [Accepted: 02/14/2023] [Indexed: 02/22/2023] Open
Abstract
The changes in active components in mulberry leaves harvested in different months and their antioxidant activities were investigated. Ultra-high-performance liquid chromatography-tandem quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) with multivariate statistical tools was used to investigate the chemical constituents in the extracts of mulberry leaves. The results indicated that mulberry leaves were rich in phenolic acids, flavonoids, organic acids, and fatty acid derivatives. In addition, 25 different compounds were identified in the different batches of mulberry leaves. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was measured to evaluate the in vitro antioxidant activities of mulberry leaves. Among the four batches, batch A, harvested in December, exhibited the strongest DPPH radical-scavenging activity, while batch B, harvested in March, showed the weakest activity. This was related to the total phenolic content in the mulberry leaves of each batch. The optimal harvest time of mulberry leaves greatly influences the bioactivity and bioavailability of the plant.
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12
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Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley). FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.030] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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13
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Cuvas-Limon RB, Ferreira-Santos P, Cruz M, Teixeira JA, Belmares R, Nobre C. Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices. Antioxidants (Basel) 2022; 11:antiox11122479. [PMID: 36552686 PMCID: PMC9774616 DOI: 10.3390/antiox11122479] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/13/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Plant-based beverages are enriched by the fermentation process. However, their biocompounds are transformed during gastrointestinal digestion, improving their bioaccessibility, which is of primary importance when considering the associated health benefits. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on phenolic compound bioaccessibility and antioxidant activity of novel Aloe vera juices fermented by probiotic Enterococcus faecium and Lactococcus lactis. Aloe vera juices were digested using the standardized static INFOGEST protocol. During digestion, phenolic compounds and antioxidant activity (DPPH, ABTS, and FRAP) were accessed. The digestion process was seen to significantly increase the total phenolic content of the fermented Aloe vera juices. The fermentation of Aloe vera increased the bioaccessibility of juice biocompounds, particularly for kaempferol, ellagic acid, resveratrol, hesperidin, ferulic acid, and aloin. The phenolics released during digestion were able to reduce the oxidative radicals assessed by ABTS and FRAP tests, increasing the antioxidant action in the intestine, where they are absorbed. The fermentation of Aloe vera by probiotics is an excellent process to increase the bioavailability of beverages, resulting in natural added-value functional products.
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Affiliation(s)
- Ruth B. Cuvas-Limon
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas s/n Col. República C.P., Saltillo 25280, Coahuila, Mexico
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Pedro Ferreira-Santos
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
- Correspondence: (P.F.-S.); (C.N.); Tel.: +351-253-604-400 (P.F.-S.)
| | - Mario Cruz
- Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Calzada Antonio Narro, No. 1923 Col. Buena Vista C.P., Saltillo 25315, Coahuila, Mexico
| | - José A. Teixeira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Ruth Belmares
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas s/n Col. República C.P., Saltillo 25280, Coahuila, Mexico
| | - Clarisse Nobre
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
- Correspondence: (P.F.-S.); (C.N.); Tel.: +351-253-604-400 (P.F.-S.)
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14
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Bioavailability Assessment of Yarrow Phenolic Compounds Using an In Vitro Digestion/Caco-2 Cell Model: Anti-Inflammatory Activity of Basolateral Fraction. Molecules 2022; 27:molecules27238254. [PMID: 36500344 PMCID: PMC9740014 DOI: 10.3390/molecules27238254] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
In this study, a combined in vitro digestion/Caco-2 model was performed with the aim to determine the phenolic compounds bioavailability of two yarrow extracts. HPLC-PAD characterisation indicated that the main components in both extracts were 3,5-dicaffeoylquinic acid (DCQA) and luteolin-7-O-glucoside. Analyses after the simulated digestion process revealed that phenolic composition was not affected during the oral phase, whereas gastric and intestinal phases represented critical steps for some individual phenolics, especially intestinal step. The transition from gastric medium to intestinal environment caused an important degradation of 3,5-DCQA (63-67% loss), whereas 3,4-DCQA and 4,5-DCQA increased significantly, suggesting an isomeric transformation within these caffeic acid derivatives. However, an approx. 90% of luteolin-7-O-glucoside was recovered after intestinal step. At the end of Caco-2 absorption experiments, casticin, diosmetin and centaureidin represented the most abundant compounds in the basolateral fraction. Moreover, this fraction presented anti-inflammatory activity since was able to inhibit the secretion of IL-1β and IL-6 pro-inflammatory cytokines. Thus, the presence in the basolateral fraction of flavonoid-aglycones from yarrow, could be related with the observed anti-inflammatory activity from yarrow extract.
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15
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Maqsood M, Anam Saeed R, Sahar A, Khan MI. Mulberry plant as a source of functional food with therapeutic and nutritional applications: A review. J Food Biochem 2022; 46:e14263. [PMID: 35642132 DOI: 10.1111/jfbc.14263] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/26/2022] [Accepted: 05/10/2022] [Indexed: 12/29/2022]
Abstract
Medicinal plants from the family Moraceae have diverse applications in agriculture, cosmetics, food, and the pharmaceutical industry. Their extensive spectrum of pharmacological activity for treating numerous inflammatory illnesses, cancer, cardiovascular diseases, and gastrointestinal problems reflects their biological and therapeutic value. This article summarizes the molecular mechanisms related to the biological implications of mulberry extracts, fractions, and isolated bioactive compounds from different parts in various health-related ailments. Additionally, the food industry and animal nutrition applications are summarized. Phytochemicals such as steroids, saponins, alkaloids, glycosides, polysaccharides, and phenolic compounds including terpenoids, flavonoids, anthocyanins, and tannins are found in this medicinal plant. The aqueous, ethanolic, and methanolic extracts, as well as bioactive compounds, have anti-oxidative, hypoglycemic, nephroprotective, antimicrobial, neuroprotective, anti-mutagenic, hepatoprotective, anthelmintic, immune-modulatory, cardioprotective, and skin protecting activities. Mulberry supplementation in food products improves the stability of phenolics, sensory properties, antioxidant activity, and antimicrobial properties. Mulberry leaves in animal feed increase the nutrient digestibility, growth parameters, antimicrobial, and antioxidant properties. PRACTICAL APPLICATIONS: This review summarized the in vivo and in vitro biological activities of the mulberry and isolated constituents in various health conditions. In addition, the food uses such as antioxidant potential, antimicrobial, and physicochemical properties were discussed. Furthermore, in vivo studies revealed mulberry as a significant protein source and its flavonoids as potential animal foliage.
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Affiliation(s)
- Maria Maqsood
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Raakia Anam Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Amna Sahar
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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16
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Gutiérrez-Grijalva EP, Zamudio-Sosa VE, Contreras-Angulo LA, Leyva-López N, Heredia JB. Bioaccessibility of Phenolic Compounds from Mistletoe Infusions and Effect of In Vitro Digestion on Its Antioxidant and Pancreatic Lipase Inhibitory Activity. Foods 2022; 11:foods11213319. [PMID: 36359932 PMCID: PMC9657092 DOI: 10.3390/foods11213319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 10/19/2022] [Accepted: 10/19/2022] [Indexed: 11/27/2022] Open
Abstract
Phoradendron brachystachyum is an American mistletoe distributed in México and used ethnobotanically in infusions to treat hypertriglyceridemia and lower cholesterol levels. This study aimed to evaluate the bioaccessibility of the phenolic acids from mistletoe infusions and the effect of simulated digestion on its antioxidant and lipase inhibitory properties. The in vitro digestion process decreased the antioxidant capacity activity by the TEAC and ORAC assays in infusions from leaves, stems, and whole plant samples. Moreover, the individual phenolic content of mistletoe infusions was also affected by the in vitro digestion process; the most abundant individual phenolic constituents at the end of the digestion process were ferulic and quinic acids. These compounds showed low bioaccessibility values ranging from 7.48% to 22.60%. In addition, the in vitro digestion diminished the pancreatic lipase inhibition percentage of leaves and whole plant infusions but increased it in the stem samples. This research showed that given the phenolic content and pancreatic lipase inhibitory activity of mistletoe infusions, it could be used as a potential source for the development of functional foods and nutraceuticals; nonetheless, its phenolic content is affected by gastrointestinal digestion; thus, encapsulation strategies are encouraged to protect these metabolites from the gastrointestinal environment while preserving their antioxidant and hypolipidemic potentials.
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Affiliation(s)
- Erick Paul Gutiérrez-Grijalva
- Cátedras CONACYT-Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a Eldorado Km. 5.5, Col. Campo El Diez, Culiacán 80110, Sinaloa, Mexico
- Correspondence:
| | - Victor Eduardo Zamudio-Sosa
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a Eldorado Km. 5.5, Col. Campo El Diez, Culiacán 80110, Sinaloa, Mexico
| | - Laura Aracely Contreras-Angulo
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a Eldorado Km. 5.5, Col. Campo El Diez, Culiacán 80110, Sinaloa, Mexico
| | - Nayely Leyva-López
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a Eldorado Km. 5.5, Col. Campo El Diez, Culiacán 80110, Sinaloa, Mexico
| | - J. Basilio Heredia
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a Eldorado Km. 5.5, Col. Campo El Diez, Culiacán 80110, Sinaloa, Mexico
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17
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Lu P, Wu H, Gu J, Nawaz MA, Ma X, Suleria HA. Impact of processing on bioaccessibility of phytochemicals in nuts. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Peiyao Lu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
- Wuxi Food Safety Inspection and Test Center, Wuxi, Jiangsu, Province China
| | - Hanjing Wu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Jingyu Gu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Malik A. Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Xueying Ma
- Wuxi Food Safety Inspection and Test Center, Wuxi, Jiangsu, Province China
| | - Hafiz A.R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Parkville, VIC, Australia
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18
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He W, Guo F, Jiang Y, Liu X, Chen J, Zeng M, Wang Z, Qin F, Li W, He Z. Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing. Food Chem 2022; 386:132811. [PMID: 35366632 DOI: 10.1016/j.foodchem.2022.132811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 02/27/2022] [Accepted: 03/23/2022] [Indexed: 12/15/2022]
Abstract
Soy protein papain hydrolysate (SPAH) and soy protein pepsin hydrolysate (SPEH) were used as protective agents for mulberry anthocyanin extracts (MAEs) to inhibit its color fading and enhance the anthocyanin stability at pH 6.3. Both SPAH and SPEH showed a significant protective effect on total anthocyanins in MAEs solutions. 1.0 mg/mL of SPEH presented the best protective effect on MAEs by increasing its half-life from 1.8 to 5.7 days. SPAH/SPEH-cyaniding-3-O-glucoside (C3G) interactions were investigated at pH 6.3 by fluorescence, Fourier-transform infrared spectroscopy (FT-IR), and Circular Dichroism (CD). Their association was mainly driven by hydrophobic interactions, and SPEH showed a higher binding affinity for C3G than SPAH, with a KA value of 2.62 × 105 M-1 at 300 K. The second structures of SPAH and SPEH were altered by C3G, with a decrease in the β-sheets and an increase in the turns and random coils.
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Affiliation(s)
- Wenjia He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fengxian Guo
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Yuting Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Weiwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China.
| | - Zhiyong He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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19
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Assessing bioaccessibility and bioavailability in vitro of phenolic compounds from freeze-dried apple pomace by LC-Q-TOF-MS. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101799] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Xie J, Sun N, Huang H, Xie J, Chen Y, Hu X, Hu X, Dong R, Yu Q. Catabolism of polyphenols released from mung bean coat and its effects on gut microbiota during in vitro simulated digestion and colonic fermentation. Food Chem 2022; 396:133719. [PMID: 35868282 DOI: 10.1016/j.foodchem.2022.133719] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 05/17/2022] [Accepted: 07/13/2022] [Indexed: 01/10/2023]
Abstract
Mung bean coat is a good source of dietary polyphenols. In this study,in vitro simulated digestion and colonic fermentation were performed to investigate the release of polyphenols from mung bean coat and their bioactivities. Polyphenols released by colonic fermentation were much higher than those released by digestion and reached a peak at 12 h, resulting in higher antioxidant capacities (DPPH, ORAC, FRAP assays). About 49 polyphenols and metabolites including quercetin, vanillin, catechin and p-hydroxybenzoic acid were identified, and possible biotransformation pathways were postulated. Moreover, the relative abundance of beneficial bacteria (such as Lactococcus and Bacteroides) was improved during colonic fermentation. Altogether, gut microbiota could release polyphenols, the released polyphenols and their catabolic metabolites, alongside dietary fiber in mung bean coat selectively regulated the composition of gut microbiota and promoted the synthesis of SCFAs. These findings indicated that polyphenols in mung bean coat potentially contributed to gastrointestinal and colonic health.
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Affiliation(s)
- Jiayan Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Nan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Hairong Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoyi Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Ruihong Dong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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21
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In vitro assessment of the effect of microencapsulation techniques on the stability, bioaccessibility and bioavailability of mulberry leaf bioactive compounds. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101461] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Effects of food matrix elements (dietary fibres) on grapefruit peel flavanone profile and on faecal microbiota during in vitro fermentation. Food Chem 2022; 371:131065. [PMID: 34560336 DOI: 10.1016/j.foodchem.2021.131065] [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: 03/13/2021] [Revised: 09/02/2021] [Accepted: 09/03/2021] [Indexed: 11/22/2022]
Abstract
Citrus fruits are a good source of flavanones. The present study aimed to assess the effect of food matrix elements [dietary fibres (DFs)] on the flavanone profile of grapefruit peel (GFP) and on the gut microbiota during in vitro digestion and simulated colonic fermentation. The contents of low-molecular-weight metabolites (dihydrocaffeic acid and 3-phenylpropionic acid) were increased by pectin, konjac and chitosan in medium- and high-viscosity matrices. Compared with the GFP group, the counts of Lactobacillus spp. and Clostridium leptum were significantly increased in medium-viscosity food matrices (konjac and chitosan) (p < 0.05). Moreover, the acetic and propionic acid contents were significantly elevated in the GFP + DF groups after 12 h of fermentation (p < 0.05). GFP flavanones were retained by DF, and the total phenolic content (TPC) and antioxidant potency composite (APC) index decreased during in vitro digestion. These findings indicate that medium-viscosity DFs (konjac and chitosan) could act as key food matrix elements for the retention of polyphenols.
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23
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Hu Q, Lai P, Chen F, Yu Y, Zhang B, Li H, Liu R, Fan Y, Deng Z. Whole mulberry leaves as a promising functional food: From the alteration of phenolic compounds during spray drying and in vitro digestion. J Food Sci 2022; 87:1230-1243. [DOI: 10.1111/1750-3841.16015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/27/2021] [Accepted: 11/23/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Qi‐rui Hu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Peng‐wei Lai
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Fang Chen
- Jiangxi Provincial Key Laboratory of Preventive Medicine, School of Public Health Nanchang University Bayi Avenue Nanchang Jiangxi 330000 China
| | - Yan‐fang Yu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
- Jiangxi Sericulture and Tea Research Institute Nanchang Jiangxi 330202 China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Rong Liu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Yawei Fan
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Ze‐yuan Deng
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
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Santana Andrade JK, Chagas Barros RG, Pereira UC, Nogueira JP, Gualberto NC, Santos de Oliveira C, Shanmugam S, Narain N. Bioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112469] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Yu YF, Chen Y, Shi X, Ye C, Wang J, Huang J, Zhang B, Deng Z. Hepatoprotective effect of different mulberry leaf extracts against acute liver injury in rats by alleviating oxidative stress and inflammatory response. Food Funct 2022; 13:8593-8604. [DOI: 10.1039/d2fo00282e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study investigated the hepatoprotective effect of various mulberry (Morus alba L.) leaf extracts (MLEs), including mulberry ethanol extract (MEE), aqueous extract (MAE) and combination extract (MCE) against D-galactosamine (D-GalN)...
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Santana Andrade JK, Chagas Barros RG, Gualberto NC, Santos de Oliveira C, Shanmugam S, Narain N. Influence of in vitro gastrointestinal digestion and probiotic fermentation on the bioaccessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Mulberry Leaf Polyphenol Extract and Rutin Induces Autophagy Regulated by p53 in Human Hepatoma HepG2 Cells. Pharmaceuticals (Basel) 2021; 14:ph14121310. [PMID: 34959709 PMCID: PMC8704259 DOI: 10.3390/ph14121310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/10/2021] [Accepted: 12/12/2021] [Indexed: 01/18/2023] Open
Abstract
The edible leaves of the mulberry (Morus alba L.) plant are used worldwide. They contain abundant polyphenolic compounds with strong anticancer properties. We previously revealed that apoptosis was mediated in p53-negative Hep3B cells, and mulberry leaf polyphenol extract (MLPE) induced autophagy in p53-transfected Hep3B cells. However, how this autophagy is induced by p53 in human hepatoma HepG2 (p53 wild type) cells remains unclear. In the current study, MLPE induced autophagy, as demonstrated by enhanced acidic vesicular organelle staining, by upregulating beclin-1, increasing LC3-II conversion, and phosphorylating AMPK. In HepG2 cells, these processes were associated with p53. Western blot also revealed phosphatidylinositol-3 kinase (PI3K), p-AKT, and fatty acid synthase (FASN) suppression in MLPE-treated cells. Moreover, treatment with the p53 inhibitor pifithrin-α (PFT-α) inhibited autophagy and increased apoptotic response in MLPE-treated HepG2 cells. PFT-α treatment also reversed MLPE-induced PI3K, p-AKT, and FASN suppression. Thus, co-treatment with MLPE and PFT-α significantly increased caspase-3, caspase-8, and cytochrome c release, indicating that p53 deficiency caused the apoptosis. In addition, rutin, a bioactive polyphenol in MLPE, may affect autophagy in HepG2 cells. This study demonstrates that MLPE is a potential anticancer agent targeting autophagy and apoptosis in cells with p53 status. Moreover, this work provides insight into the mechanism of p53 action in MLPE-induced cytotoxicity in hepatocellular carcinoma.
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Andrade JKS, Barros RGC, Pereira UC, Gualberto NC, de Oliveira CS, Shanmugam S, Narain N. α-Amylase inhibition, cytotoxicity and influence of the in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds in the peel and seed of Theobroma grandiflorum. Food Chem 2021; 373:131494. [PMID: 34753077 DOI: 10.1016/j.foodchem.2021.131494] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 11/18/2022]
Abstract
The aim of this work was to evaluate the bioaccessibility, cytotoxicity, antioxidant and antidiabetic potential of peel and seeds of cupuassu (Theobroma grandiflorum). Thus, the extracts of cupuassu were evaluated for inhibition of α-amylase, cytotoxicity, and bioaccessibility after gastrointestinal digestion and probiotic fermentation (Lactobacillus delbrueckii, Lactobacillus jhonsoni, Lactobacillus rhamus and Bifidobacterium longum). Digestion increased concentrations of phenolics, showing bioaccessibility of up to 274.13% (total phenolics) and 1105.15% (ORAC). β-carotene, quinic, tartaric, malic, citric, epicatechin, ethyl gallate, epigallocatechin gallate, gallic acid, pyrocatechol, vanillin, ramnetine were the main compounds while the epicatechin, ethyl gallate, gallic acid and pyrocatechol were the major effective phenolic compounds. The extracts did not show toxic effects and the cupuassu seeds showed 97% inhibition of α-amylase and 47.91% bioaccessibility of pyrocatechol. This study suggests that cupuassu extracts are sources of natural antioxidants with promising antidiabetic potential, and probiotics are able to increase phenolic compounds, responsible for health benefits.
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Affiliation(s)
| | - Romy Gleyse Chagas Barros
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil
| | - Ubatã Corrêa Pereira
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil
| | - Nayjara Carvalho Gualberto
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil
| | - Christean Santos de Oliveira
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil
| | - Saravanan Shanmugam
- Department of Pharmacy, Federal University of Sergipe, Av. Marechal Rondon, Jardim Rosa Elze, CEP 49100-000, São Cristóvão, SE, Brazil
| | - Narendra Narain
- Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil.
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Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin. Foods 2021; 10:foods10092193. [PMID: 34574304 PMCID: PMC8466070 DOI: 10.3390/foods10092193] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/11/2021] [Accepted: 09/13/2021] [Indexed: 01/10/2023] Open
Abstract
In this study, the digestibility of oil-in-water (O/W) emulsions using low methoxyl pectin (LMP) as surfactant and in combination with avocado peel (AP) or seed (AS) extracts was assessed, in terms of its free fatty acid (FFA) release and the phenolic compound (PC) bioaccessibility. With this purpose, AP and AS were characterized by UPLC-ESI-MS/MS before their incorporation into O/W emulsions stabilized using LMP. In that sense, AP extract had a higher content of PCs (6836.32 ± 64.66 mg/100 g of extract) compared to AS extract (1514.62 ± 578.33 mg/100 g of extract). Both extracts enhanced LMP's emulsifying properties, leading to narrower distributions and smaller particle sizes compared to those without extracts. Similarly, when both LMP and the extracts were present in the emulsions the FFA release significantly increased. Regarding bioaccessibility, the PCs from the AS extracts had a higher bioaccessibility than those from the AP extracts, regardless of the presence of LMP. However, the presence of LMP reduced the bioaccessibility of flavonoids from emulsions containing either AP or AS extracts. These results provide new insights regarding the use of PC extracts from avocado peel and seed residues, and the effect of LMP on emulsion digestibility, and its influence on flavonoids bioaccessibility.
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Moyo SM, Serem JC, Bester MJ, Mavumengwana V, Kayitesi E. Hydrothermal Processing and In Vitro Simulated Human Digestion Affects the Bioaccessibility and Bioactivity of Phenolic Compounds in African Pumpkin ( Momordica balsamina) Leaves. Molecules 2021; 26:molecules26175201. [PMID: 34500636 PMCID: PMC8434164 DOI: 10.3390/molecules26175201] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/16/2021] [Accepted: 08/21/2021] [Indexed: 11/16/2022] Open
Abstract
The African pumpkin (Momordica balsamina) contains bioactive phenolic compounds that may assist in reducing oxidative stress in the human body. The leaves are mainly consumed after boiling in water for a specific time; this hydrothermal process and conditions of the gastrointestinal tract may affect the presence and bioactivity of phenolics either positively or negatively. In this study, the effects of hydrothermal processing (boiling) and in vitro simulated human digestion on the phenolic composition, bioaccessibility and bioactivity in African pumpkin were investigated in comparison with those of spinach (Spinacia oleracea). A high-resolution ultra-performance liquid chromatography, coupled with diode array detection, quadrupole time-of-flight and mass spectrometer (UPLC-DAD-QTOF-MS) was used to profile phenolic metabolites. Metabolites such as 3-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid were highly concentrated in the boiled vegetable extracts compared to the raw undigested and all digested samples. The majority of African pumpkin and spinach extracts (non-digested and digested) protected Deoxyribonucleic acid (DNA), (mouse fibroblast) L929 and human epithelial colorectal adenocarcinoma (Caco-2) cells from 2,2'-Azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced oxidative damage. From these results, the consumption of boiled African pumpkin leaves, as well as spinach, could be encouraged, as bioactive metabolites present may reduce oxidative stress in the body.
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Affiliation(s)
- Siphosanele Mafa Moyo
- Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
- Correspondence: (S.M.M.); (E.K.)
| | - June C. Serem
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia, Pretoria 0007, South Africa; (J.C.S.); (M.J.B.)
| | - Megan J. Bester
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia, Pretoria 0007, South Africa; (J.C.S.); (M.J.B.)
| | - Vuyo Mavumengwana
- Department of Biomedical Sciences, Division of Molecular Biology and Human Genetics, Faculty of Medicine and Health Sciences, Stellenbosch University, P.O. Box 19063, Tygerberg, Cape Town 7505, South Africa;
| | - Eugenie Kayitesi
- Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
- Correspondence: (S.M.M.); (E.K.)
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Dong R, Liu S, Xie J, Chen Y, Zheng Y, Zhang X, Zhao E, Wang Z, Xu H, Yu Q. The recovery, catabolism and potential bioactivity of polyphenols from carrot subjected to in vitro simulated digestion and colonic fermentation. Food Res Int 2021; 143:110263. [PMID: 33992364 DOI: 10.1016/j.foodres.2021.110263] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 02/19/2021] [Accepted: 02/21/2021] [Indexed: 12/13/2022]
Abstract
Carrot powder digestion was researched utilizing an in vitro standardized static model associated with an in vitro colonic fermentation method to analyze the recovery, catabolism, and potential bioactivity of polyphenols from carrot. Twenty-seven polyphenols and their metabolites (hydroxybenzoic acids, hydroxycinnamic acids and its derivatives, etc.) were identified in samples before and after digestion/colonic fermentation, and the possible colonic pathways for major polyphenols were proposed. Polyphenols had low recovery during different phases of in vitro digestion (oral: -51.4%; gastric: -38%; intestinal: -35.3%, respectively). However, the concentration of polyphenols (p-hydroxybenzoic acid, gallic acid and protocatechuic acid) increased significantly after colonic fermentation for 12 h with 1391.7% recovery, then significantly declined after 48 h. Meanwhile, the released and catabolized polyphenols showed antioxidant activity and α-glucosidase inhibitory capacity (IC50 = 9.91 μg GAE/mL). The microbe community structure was regulated by fecal fermented carrot powder through improving relative abundance (RA) of beneficial microbiota and suppressed RA of various harmful bacteria. This work indicated that polyphenols from carrot potentially play a role in gastrointestinal and colonic health.
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Affiliation(s)
- Ruihong Dong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shuai Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuting Zheng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xingjie Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - En Zhao
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Zipei Wang
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Hongyan Xu
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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De Pasquale I, Verni M, Verardo V, Gómez-Caravaca AM, Rizzello CG. Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification. Foods 2021; 10:182. [PMID: 33477574 PMCID: PMC7831118 DOI: 10.3390/foods10010182] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 12/14/2022] Open
Abstract
Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liquid dough of a Mediterranean black chickpea flour, fermented with Lactiplantibacillus plantarum T0A10, was used at a substitution level of 15% to manufacture fortified pasta. Fermentation with the selected starter enabled the release of 20% of bound phenolic compounds, and the conversion of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough. Fermented dough also had higher resistant starch (up to 60% compared to the control) and total free amino acids (almost 3 g/kg) contents, whereas antinutritional factors (raffinose, condensed tannins, trypsin inhibitors and saponins) significantly decreased. The impact of black chickpea addition on pasta nutritional, technological and sensory features, was also assessed. Compared to traditional (semolina) pasta, fortified pasta had lower starch hydrolysis rate (ca. 18%) and higher in vitro protein digestibility (up to 38%). Moreover, fortified cooked pasta, showing scavenging activity against DPPH and ABTS radicals and intense inhibition of linoleic acid peroxidation, was appreciated for its peculiar organoleptic profile. Therefore, fermentation technology appears to be a promising tool to enhance the quality of pasta and promote the use of local chickpea cultivars while preventing their genetic erosion.
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Affiliation(s)
- Ilaria De Pasquale
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy;
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy;
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus Universitario de Cartuja, University of Granada, E-18071 Granada, Spain;
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, Avda Fuentenueva s/n, E-18071 Granada, Spain;
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Feng S, Yi J, Li X, Wu X, Zhao Y, Ma Y, Bi J. Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7-27. [PMID: 33397106 DOI: 10.1021/acs.jafc.0c05481] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits provide a high level of phenolics and have many beneficial effects on human health. The composition and content of phenolic compounds in natural apples differs according to the tissue types and cultivar varieties. The bioavailability of apple-derived phenolics, depending on the absorption and metabolism of phenolics during digestion, is the key determinant of their positive biological effects. Meanwhile, various processing technologies affect the composition and content of phenolic compounds in apple products, further affecting the bioavailability of apple phenolics. This review summarizes current understanding on the compositions, distribution, absorption, and metabolism of phenolic compounds in apple and their stability when subjected to common technologies during processing. We intend to provide an updated overview on apple phenolics and also suggest some perspectives for future research of apple phenolics.
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Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Paucar-Menacho LM, Peñas E, Hernandez-Ledesma B, Frias J, Martínez-Villaluenga C. A comparative study on the phenolic bioaccessibility, antioxidant and inhibitory effects on carbohydrate-digesting enzymes of maca and mashua powders. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109798] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Barros RGC, Pereira UC, Andrade JKS, de Oliveira CS, Vasconcelos SV, Narain N. In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects. Food Res Int 2020; 136:109614. [PMID: 32846632 DOI: 10.1016/j.foodres.2020.109614] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/24/2020] [Accepted: 08/01/2020] [Indexed: 01/27/2023]
Abstract
A bioaccessibility study on polyphenols, flavonoids and antioxidant capacity after the in vitro simulated digestion was evaluated for extract of fruit (caja-umbu, cashew apple, canafistula, cupuassu, soursop, manguba and strawberry) residues. The results show that ORAC assay presented a significant increase (p ≤ 0.05) in bioaccessibility varying from 35.99 ± 0.02% (caja-umbu residue) to 339.83 ± 0.06% (cupuassu residue) after the digestion process. Approximately 15.01 ± 1.54 to 237.77 ± 4.10% of phenolic compounds were bioaccessible after probiotics fermentation. The identification and quantification of phenolic compounds were performed through the UHPLC-QDa-MS system. Catechin and epicatechin were widely detected in all fruit residues. After the gastrointestinal digestion and probiotics fermentation the contents of simple phenolics and hydroxybenzoic acids increased. Also, the α-amylase inhibitory activity exhibited a maximum value of 98.66 ± 1.41% for soursop residue. To the best of our knowledge, for the first time, bioaccessibility study on caja-umbu, canafistula and manguba residues was performed in association with antidiabetic effects. The soursop residue presented the highest bioaccessibility and can be potentially explored for application in functional foods and pharmaceuticals. Therefore, the joint consumption of probiotics and phytochemicals are essential for the effective assimilation by the human organism.
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Affiliation(s)
- Romy Gleyse Chagas Barros
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil.
| | - Ubatã Corrêa Pereira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Julianna Karla Santana Andrade
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Christean Santos de Oliveira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Stefanie Vieira Vasconcelos
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Narendra Narain
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
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Rubio FTV, Haminiuk CWI, Martelli-Tosi M, da Silva MP, Makimori GYF, Favaro-Trindade CS. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments. Food Res Int 2020; 136:109470. [PMID: 32846555 DOI: 10.1016/j.foodres.2020.109470] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/04/2020] [Accepted: 06/17/2020] [Indexed: 11/16/2022]
Abstract
This research approaches the utilization of brewery waste yeast Saccharomyces cerevisiae as a vehicle for the encapsulation and protection of phenolic compounds from Cabernet Sauvignon and Bordeaux grape pomace extracts. The main purpose of this research was to enrich the biomass of yeast to investigate its potential as a novel vehicle for further application as pigment or functional ingredient. The obtained powders presented characteristics appropriated for storage, such as low water activity (<0.289), hygroscopicity (<13.71 g/100 g) and moisture (<7.10%) and particle sizes lower than the sensory perceptible (<11.45 µm). This work proved that yeasts were loaded after spray-drying, thus, they might be considered as biocapsules. Furthermore, the bioaccessibility of encapsulated phenolic compounds from Bordeaux and Cabernet Sauvignon extracts was 34.96% and 14.25% higher compared to their respective free extracts, proving that yeasts are not only biocapsules of easy application, but also a biological material capable of protecting and delivering the compounds during gastrointestinal digestion.
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Affiliation(s)
- Fernanda Thaís Vieira Rubio
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos, Pirassununga, SP, Brazil
| | - Charles Windson Isidoro Haminiuk
- Universidade Tecnológica Federal do Paraná, Laboratório de Biotecnologia, Departamento Acadêmico de Química e Biologia (DAQBi), Sede Ecoville, Curitiba, PR, Brazil
| | - Milena Martelli-Tosi
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos, Pirassununga, SP, Brazil
| | - Marluci Palazzolli da Silva
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos, Pirassununga, SP, Brazil
| | | | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos, Pirassununga, SP, Brazil.
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Catalkaya G, Venema K, Lucini L, Rocchetti G, Delmas D, Daglia M, De Filippis A, Xiao H, Quiles JL, Xiao J, Capanoglu E. Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.25] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Affiliation(s)
- Gizem Catalkaya
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
| | - Koen Venema
- Centre for Healthy Eating & Food Innovation Faculty of Science and Engineering Maastricht University ‐ Campus Venlo Venlo The Netherlands
- School of Nutrition and Translational Research in Metabolism (NUTRIM) Maastricht University Maastricht The Netherlands
| | - Luigi Lucini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Gabriele Rocchetti
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Dominique Delmas
- INSERM Research Center U1231 Université de Bourgogne Franche‐Comté Centre anticancéreux Georges François Leclerc Université de Bourgogne Franche‐Comté Dijon 21000 France
| | - Maria Daglia
- Department of Pharmacy University of Naples Federico II Naples Italy
- International Research Center for Food Nutrition and Safety Jiangsu University Zhenjiang China
| | - Anna De Filippis
- Department of Pharmacy University of Naples Federico II Naples Italy
| | - Hang Xiao
- Department of Food Science University of Massachusetts Amherst MA USA
| | - José L. Quiles
- Department of Physiology Institute of Nutrition and Food Technology ‘‘José Mataix” Biomedical Research Centre University of Granada Granada Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine University of Macau Taipa Macau
| | - Esra Capanoglu
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
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38
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A green and integrated strategy for enhanced phenolic compounds extraction from mulberry (Morus alba L.) leaves by deep eutectic solvent. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104598] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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39
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Dong R, Liu S, Zheng Y, Zhang X, He Z, Wang Z, Wang Y, Xie J, Chen Y, Yu Q. Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in in vitro digestion and colonic fermentation. Food Funct 2020; 11:6652-6665. [DOI: 10.1039/d0fo00975j] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Dietary fiber is a carrier of abundant polyphenols and the potential benefits have attracted increasing attention.
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