1
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Zhang W, Huang G. Preparation, characteristics and antioxidant activity of mung bean peel polysaccharides. Sci Rep 2024; 14:22161. [PMID: 39333295 PMCID: PMC11436941 DOI: 10.1038/s41598-024-73068-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Accepted: 09/13/2024] [Indexed: 09/29/2024] Open
Abstract
The mung bean peel polysaccharide (MBP) extracted by hot water was chemically modified. By changing the dosage of phosphorylation reagent and acetylation reagent, three kinds of phosphorylated MBP ( P-MBP-1, P-MBP-2, P-MBP-3 ) and acetylated MBP ( AC 0.6-MBP, AC 1-MBP, AC 1.4-MBP ) with different degrees of substitution were prepared. By measuring the sugar content and substitution degree of the modified products, it was found that the amount of reagent had a certain effect on both of them. The modified products were determined by infrared spectrum and nuclear magnetic resonance. The results showed that the chemical modification was successful. The in vitro antioxidant capacity (·OH scavenging ability, O2-·clearing ability, reducing capacity, resistance to lipid peroxidation) of seven polysaccharide were measured, which manifested that chemical modification could enhance the antioxidant ability of MBP to varying degrees, and the DS also had a certain impact on their antioxidant activity. This promoted the development of mung bean peel polysaccharide functional products and the utilization of mung bean peel resources.
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Affiliation(s)
- Wenting Zhang
- Key Laboratory of Carbohydrate Science and Engineering, Chongqing Normal University, Chongqing, 401331, China
| | - Gangliang Huang
- Key Laboratory of Carbohydrate Science and Engineering, Chongqing Normal University, Chongqing, 401331, China.
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2
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Xu C, He M, Jiang Z, Yang Q. Inhibition mechanism of buckwheat hulls polyphenols on α-amylase and α-glucosidase using kinetics, spectroscopics and molecular docking approaches. Int J Biol Macromol 2024; 280:136046. [PMID: 39332558 DOI: 10.1016/j.ijbiomac.2024.136046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 09/18/2024] [Accepted: 09/24/2024] [Indexed: 09/29/2024]
Abstract
The work investigated the activity inhibition of phenolic compounds in buckwheat (Fagopyrum esculentum Moench) hulls (BH) on α-amylase and α-glucosidase, and clarified their possible mechanisms based on kinetics, spectroscopics and molecular docking analysis. The total polyphenols (BHP) from BH using an ultrasound-assisted alcohol extraction method was 210.50 mg GAE/g DW. The study identified a total of 33 polyphenolic compounds in the extracts of BH using UPLC-Q-Exactive Orbitrap/MS, revealing that sixteen of these were novel polyphenolic substances not previously documented in this plant. BHP demonstrated significant inhibitory effects on both α-amylase and α-glucosidase enzymes, with IC50 values recorded at 27.16 μg/mL and 7.00 μg/mL, respectively, suggesting noncompetitive and mixed-type inhibition mechanisms. The fluorescence intensity of the enzymes was effectively quenched by BHP through a combination of dynamic and static quenching mechanisms, driven predominantly by hydrophobic interactions. BHP's interaction with the enzymes resulted in conformational changes that reduced their enzymatic activities. Molecular docking further revealed that six polyphenolic components of BHP had a strong affinity for binding with the active sites nestled in the enzymes' hydrophobic cavities, inhibiting their activity and potentially contributing to a reduction in blood glucose levels. The results could provide perspective for using BHP in the functional components of sugar-controlling foods.
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Affiliation(s)
- Caihong Xu
- College of Grain Science and Technology, Shenyang Normal University, 253 Huanghe North Street, Huanggu District, Shenyang 110034, China.
| | - Min He
- College of Grain Science and Technology, Shenyang Normal University, 253 Huanghe North Street, Huanggu District, Shenyang 110034, China
| | - Zhongli Jiang
- College of Grain Science and Technology, Shenyang Normal University, 253 Huanghe North Street, Huanggu District, Shenyang 110034, China
| | - Qingyu Yang
- College of Grain Science and Technology, Shenyang Normal University, 253 Huanghe North Street, Huanggu District, Shenyang 110034, China.
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3
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Kusumawardani S, Luangsakul N. Assessment of polyphenols in purple and red rice bran: Phenolic profiles, antioxidant activities, and mechanism of inhibition against amylolytic enzymes. Curr Res Food Sci 2024; 9:100828. [PMID: 39286431 PMCID: PMC11403441 DOI: 10.1016/j.crfs.2024.100828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 07/22/2024] [Accepted: 08/23/2024] [Indexed: 09/19/2024] Open
Abstract
Pigmented Thai rice varieties, including purple (Riceberry) and red (Hommali), are gaining popularity due to their health benefits as a source of polyphenols that may exert a hypoglycemic effect through specific inhibition of amylolytic enzymes. This study determined the free phenolic extract from purple rice bran (PFE) to exhibit notably greater content of phytochemical compounds than did phenolic extracts from red rice bran, whether free (RFE) or bound fractions. This phytochemical content correlated with increased antioxidant activity and strong inhibition capacity against amylolytic enzymes, suppressing the conversion of carbohydrates into glucose. Several polyphenol compounds were identified in pigmented rice bran extracts, including benzoic acid, chlorogenic acid, ferulic acid, apigenin, and rutin; among these, flavonoids exhibited greater effect on inhibition capacity. Mechanistically, PFE was found to act as a competitive and uncompetitive inhibitor of α-amylase and α-glucosidase respectively, while RFE showed respective uncompetitive and competitive inhibitory modes.
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Affiliation(s)
- Sandra Kusumawardani
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
| | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
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4
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Liu T, Zhen X, Lei H, Li J, Wang Y, Gou D, Zhao J. Investigating the physicochemical characteristics and importance of insoluble dietary fiber extracted from legumes: An in-depth study on its biological functions. Food Chem X 2024; 22:101424. [PMID: 38840726 PMCID: PMC11152658 DOI: 10.1016/j.fochx.2024.101424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/26/2024] [Accepted: 04/26/2024] [Indexed: 06/07/2024] Open
Abstract
Legumes are widely appreciated for their abundant reserves of insoluble dietary fiber, which are characterized by their high fiber content and diverse bioactive compounds. Insoluble dietary fiber in leguminous crops is primarily localized in the structural cell walls and outer integument and exhibits strong hydrophilic properties that enable water absorption and volumetric expansion, resulting in increased food bulk and viscosity. This contributes to enhanced satiety and accelerated gastrointestinal transit. The benefits of legume insoluble dietary fiber extend to its notable antioxidant, anti-inflammatory, and anti-cancer properties, as well as its ability to modulate the composition of the intestinal microbiota, promoting the growth of beneficial bacteria while suppressing the proliferation of harmful pathogens, thereby promoting optimal intestinal health. It is highly valued as a valuable thickening agent, stabilizer, and emulsifier, contributing to the texture and stability of a wide range of food products.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
- Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Junbo Li
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yue Wang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
- Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
- Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
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5
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Wu W, Shi C, Zi Y, Gong H, Chen L, Kan G, Wang X, Zhong J. Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates. Food Chem X 2024; 22:101250. [PMID: 38440057 PMCID: PMC10910232 DOI: 10.1016/j.fochx.2024.101250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 02/04/2024] [Accepted: 02/19/2024] [Indexed: 03/06/2024] Open
Abstract
Herein, six types of polyphenol-crosslinked gelatin conjugates (PGCs) with ≥ two gelatin molecules were prepared using a covalent crosslinking method with two types of polyphenols (tannic acid and caffeic acid) and three types of gelatins (bovine bone gelatin, cold water fish skin gelatin, and porcine skin gelatin) for the emulsion stabilization. The structural and functional properties of the PGCs were dependent on both polyphenol and gelatin types. The storage stability of the conjugate-stabilized emulsions was dependent on the polyphenol crosslinking, NaCl addition, and heating pretreatment. In particular, NaCl addition promoted the liquid-gel transition of the emulsions: 0.2 mol/L > 0.1 mol/L > 0.0 mol/L. Moreover, NaCl addition also increased the creaming stability of the emulsions stabilized by PGCs except tannic acid-crosslinked bovine bone gelatin conjugate. All the results provided useful knowledge on the effects of molecular modification and physical processing on the properties of gelatins.
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Affiliation(s)
- Wenjuan Wu
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Cuiping Shi
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Ye Zi
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huan Gong
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lijia Chen
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Guangyi Kan
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai 200135, China
- Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai 201306, China
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6
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Guo F, Danielski R, Santhiravel S, Shahidi F. Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry. Antioxidants (Basel) 2024; 13:636. [PMID: 38929075 PMCID: PMC11201070 DOI: 10.3390/antiox13060636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 05/20/2024] [Accepted: 05/23/2024] [Indexed: 06/28/2024] Open
Abstract
Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve as important components of a balanced and nutritious diet. Each legume variety contains unique levels of protein, starch, fiber, lipids, minerals, and vitamins, with potential applications in various industries. By-products such as hulls, rich in bioactive compounds, offer promise for value-added utilization and health-focused product development. Various extraction methods are employed to enhance protein extraction rates from legume by-products, finding applications in various foods such as meat analogs, breads, and desserts. Moreover, essential fatty acids, carotenoids, tocols, and polyphenols are abundant in several residual fractions from legumes. These bioactive classes are linked to reduced incidence of cardiovascular diseases, chronic inflammation, some cancers, obesity, and type 2 diabetes, among other relevant health conditions. The present contribution provides a comprehensive review of the nutritional and bioactive composition of major legumes and their by-products. Additionally, the bioaccessibility and bioavailability aspects of legume consumption, as well as in vitro and in vivo evidence of their health effects are addressed.
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Affiliation(s)
- Fanghua Guo
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Renan Danielski
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
| | - Sarusha Santhiravel
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
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Mejía-Terán A, Blanco-Lizarazo CM, Leiva Mateus JE, Sotelo-Díaz I, Mejía Terán D, Geffroy E. Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:6336837. [PMID: 38803398 PMCID: PMC11129911 DOI: 10.1155/2024/6336837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 04/09/2024] [Accepted: 05/02/2024] [Indexed: 05/29/2024]
Abstract
The beans' protein and slow-digesting carbohydrate content make it an appealing choice for healthy food development. However, its properties are influenced by the flour extraction processes. This study is aimed at evaluating the effect of particle size and three pretreatments-drying (D), soaking + cooking + dehydrating 3 h (SCD3), and soaking + cooking + dehydrating 24 h (SCD24)-on the estimated glycemic index (eGI) compared with raw bean flour (R). The methodology covered water absorption (WAI), water solubility (WSI), amylose content, starch digestibility, eGI, phenolic quantification, and rheology. The results showed that WAI correlated negatively with WSI and amylose, varying among pretreatments and sizes. WAI increased as D < SCD24 < SCD3 < R. Glucose release (HI) differed between fine (125 μm) and coarse fractions (242 μm), with SCD24 and R showing the lowest eGI (22.8-24.2). SCD3 had the highest flavonoid concentration, while R and D had more quercetin-3-glucoside. SCD24 displayed higher elastic/viscous moduli than R. Bean flours from all treatments had low GI and contained bioactive polyphenols (catechin, epicatechin, ferulic acid, quercetin). The optimal treatment was SCD24, particularly in the coarse fraction, showing potential for functional food development and novel applications such as precision nutrition.
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Affiliation(s)
- Adriana Mejía-Terán
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, San Jose, Costa Rica
- Grupo Interinstitucional de Investigación en Ciencias Agropecuarias, Forestales y Agroindustriales del Trópico, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | | | - Jairo Eduardo Leiva Mateus
- Instituto de Investigaciones en Materiales (IIM), Universidad Nacional Autónoma de México (UNAM), Ciudad de México, CDMX 4510, Mexico
| | - Indira Sotelo-Díaz
- Grupo de Alimentación, Gestión de Procesos y Servicio, Universidad de La Sabana, Chía, Colombia
| | - Darío Mejía Terán
- Grupo de Estudios Ambientales Aplicados, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | - Enrique Geffroy
- Instituto de Investigaciones en Materiales (IIM), Universidad Nacional Autónoma de México (UNAM), Ciudad de México, CDMX 4510, Mexico
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Chen Q, Su J, Zhang Y, Li C, Zhu S. Phytochemical Profile and Bioactivity of Bound Polyphenols Released from Rosa roxburghii Fruit Pomace Dietary Fiber by Solid-State Fermentation with Aspergillus niger. Molecules 2024; 29:1689. [PMID: 38675509 PMCID: PMC11052053 DOI: 10.3390/molecules29081689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 03/30/2024] [Accepted: 04/02/2024] [Indexed: 04/28/2024] Open
Abstract
This study aimed to investigate the phytochemical profile, bioactivity, and release mechanism of bound polyphenols (BPs) released from Rosa roxburghii fruit pomace insoluble dietary fiber (RPDF) through solid-state fermentation (SSF) with Aspergillus niger. The results indicated that the amount of BPs released from RPDF through SSF was 17.22 mg GAE/g DW, which was significantly higher than that achieved through alkaline hydrolysis extraction (5.33 mg GAE/g DW). The BPs released through SSF exhibited superior antioxidant and α-glucosidase inhibitory activities compared to that released through alkaline hydrolysis. Chemical composition analysis revealed that SSF released several main compounds, including ellagic acid, epigallocatechin, p-hydroxybenzoic acid, quercetin, and 3,4-dihydroxyphenylpropionic acid. Mechanism analysis indicated that the disruption of tight structure, chemical bonds, and hemicellulose was crucial for the release of BPs from RPDF. This study provides valuable information on the potential application of SSF for the efficient release of BPs from RPDF, contributing to the utilization of RPDF as a functional food ingredient.
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Affiliation(s)
- Qing Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Q.C.); (J.S.); (Y.Z.)
- School of Food and Health, Guangzhou City Polytechnic, Guangzhou 510405, China
| | - Juan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Q.C.); (J.S.); (Y.Z.)
| | - Yue Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Q.C.); (J.S.); (Y.Z.)
| | - Chao Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Q.C.); (J.S.); (Y.Z.)
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Siming Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Q.C.); (J.S.); (Y.Z.)
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
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9
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Sun N, Xie J, Zheng B, Xie J, Chen Y, Hu X, Yu Q. The inhibition mechanism of bound polyphenols extracted from mung bean coat dietary fiber on porcine pancreatic α-amylase: kinetic, spectroscopic, differential scanning calorimetric and molecular docking. Food Chem 2024; 436:137749. [PMID: 37864970 DOI: 10.1016/j.foodchem.2023.137749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 09/30/2023] [Accepted: 10/11/2023] [Indexed: 10/23/2023]
Abstract
The inhibitory mechanisms of purified bound polyphenols extracted from mung bean coat dietary fiber (pMBDF-BP) on porcine pancreatic α-amylase (PPA) were investigated through inhibition kinetics, fluorescence spectroscopy, circular dichroism, differential scanning calorimetry and molecular docking. It was shown that pMBDF-BP exerted significant reversible inhibition on PPA in a mixed-type inhibition manner (IC50 = 18.57 ± 0.30 μg/mL), and the combination of the three major components exhibited a synergistic inhibitory effect on PPA. Further, pMBDF-BP bound to the active site or form a polyphenol-enzyme complex at the inactive site through hydrogen bonding and hydrophobic forces, via enhancing the hydrophobicity of the microenvironment surrounding tryptophan and tyrosine residues and promoting the secondary structure of PPA towards a more stable conformation, eventually reducing the enzyme activity. This study provided theoretical evidences for the utilization of bound polyphenols extracted from mung bean coat dietary fiber as a functional component in natural inhibitors of α-amylase.
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Affiliation(s)
- Nan Sun
- State Key Laboratory of Food Science and Resources, 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
| | - Jiayan Xie
- State Key Laboratory of Food Science and Resources, 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
| | - Bing Zheng
- State Key Laboratory of Food Science and Resources, 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 Resources, 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 Resources, 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 Resources, 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 Resources, 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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10
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Kaur B, Panesar PS, Thakur A. Biovalorization of mango byproduct through enzymatic extraction of dietary fiber. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-31450-3. [PMID: 38102433 DOI: 10.1007/s11356-023-31450-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Accepted: 12/05/2023] [Indexed: 12/17/2023]
Abstract
Mango is considered one of the most important tropical fruits worldwide in terms of its consumption and consumer acceptability. Its processing generates huge quantities of mango byproducts, which is often discarded unscrupulously into the environment and, therefore, needs effective waste management practices. The extraction of mango peels' dietary fiber using enzymatic method can be a useful valorization strategy for management of mango by-products. In the present investigation, dietary fiber (soluble and insoluble fraction) was extracted by enzymatic hydrolysis using α-amylase, protease, and amyloglucosidase. Highest yield of dietary fiber (67.5%, w/w) was obtained at 60 °C temperature using recommended enzyme concentrations including α-amylase (40 µL), protease (110 µL), and amyloglucosidase (200 µL) after a treatment time of 60 min. SEM analysis indicated the increased porosity of dietary fiber samples caused due to the hydrolytic effect of enzymes on its surface structure, whereas FTIR analysis confirmed the functional groups present in dietary fiber. The coexistence of crystalline and amorphous nature of polymers present in soluble and insoluble fractions of dietary fiber was assessed by XRD analysis. Further, the analysis of functional properties including WHC, OHC, and SC revealed the suitability of using extracted mango peel's dietary fiber in the food systems.
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Affiliation(s)
- Brahmeet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India
| | - Parmjit Singh Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India.
| | - Avinash Thakur
- Department of Chemical Engineering, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India
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11
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Li Q, Cao Y, Lin H, Zhao T, McClements DJ, Wang S, Yan X, Wang Y, Shen P, Zhang Y. Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37930889 DOI: 10.1021/acs.jafc.3c05302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
The covalent interactions between proanthocyanidins (PAs) and pectin during thermal processing was investigated. An acid-butanol assay clearly showed that PAs were covalently bound to pectin. Computational studies indicated that a nucleophilic substitution reaction occurred between the carbocation generated by the PAs and carboxyl or hydroxyl groups on the pectin, leading to the formation of PAs-pectin adducts. Thermal processing and PAs significantly affected the physicochemical, functional, and biological properties of pectin. Thermal processing reduced the molecular weight and increased the gelling properties of pectin, whereas PAs increased both the molecular weight and the gelling properties. Finally, we found that the covalent attachment of PAs to pectin greatly enhanced its antioxidant, prebiotic, and α-glucosidase inhibitory activity. Overall, our results suggest that the thermal processing of fruits has the potential to induce a covalent interaction between PAs and pectin, which would impact the physicochemical characteristics and functional properties of pectin.
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Affiliation(s)
- Qian Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yi Cao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Hongyi Lin
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Tiantian Zhao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Shutao Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, Gansu 730000, China
| | - Xiaoxuan Yan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yuli Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Peiyi Shen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
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12
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Chen H, Shi Y, Wang L, Hu X, Lin X. Phenolic profile and α-glucosidase inhibitory potential of wampee (Clausena lansium (Lour.) Skeels) peel and pulp: In vitro digestion/in silico evaluations. Food Res Int 2023; 173:113274. [PMID: 37803586 DOI: 10.1016/j.foodres.2023.113274] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 07/08/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
To investigate the changes in phenolics, flavonoids, and their bio-activities of wampee (Clausena lansium (Lour.) Skeels) during digestion, the peel and pulp were subjected to simulated in vitro digestion, encompassing oral, gastric, small intestine, and large intestine digestion stages. The peel exhibited a total release of 91.93 mg GAE/g DW of phenolics and 61.86 mg RE/g DW of flavonoids, whereas the pulp displayed a release of 27.83 mg GAE/g DW of phenolics and 8.94 mg RE/g DW of flavonoids. Notably, the phenolics and flavonoids were mostly released during the oral digestion stage for peel, while they were mostly released during the small intestine digestion stage for pulp. The results of the targeted flavonoids analysis indicated that rutin and l-epicatechin were the two most widely released compounds in each digestion step. Moreover, myricetin has been identified as the best inhibitor against α-glucosidase, probably because it formed the most H-bonds, 8, with 6 catalytic residues, which was the highest number. Furthermore, the soluble substances released from the peel exhibited significantly higher antioxidant activities and inhibitory activity against α-glucosidase (p < 0.05) compared to those from the pulp. Positive correlations were observed between the total phenolic content or total flavonoid content and the antioxidant activities (r > 0.73 (peel), > 0.61 (pulp)), as well as α-glucosidase inhibitory activity (r < - 0.48 (peel), < -0.64 (pulp)) of peel and pulp. In conclusion, these findings provide valuable insights into the digestive characteristics and health benefits of both wampee peel and pulp.
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Affiliation(s)
- Hua Chen
- School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
| | - Yousheng Shi
- School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
| | - Xiaoping Hu
- School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
| | - Xue Lin
- School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
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13
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Si J, Xie J, Zheng B, Xie J, Chen Y, Yang C, Sun N, Wang Y, Hu X, Yu Q. Release characteristic of bound polyphenols from tea residues insoluble dietary fiber by mixed solid-state fermentation with cellulose degrading strains CZ-6 and CZ-7. Food Res Int 2023; 173:113319. [PMID: 37803630 DOI: 10.1016/j.foodres.2023.113319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/19/2023] [Accepted: 07/23/2023] [Indexed: 10/08/2023]
Abstract
The purpose of this work was to investigate the release characteristic of bound polyphenols (BP) from tea residues insoluble dietary fiber (IDF) by mixed solid-state fermentation (SSF) with cellulose degrading strains CZ-6 and CZ-7. The results implied that cellulase, β-glucosidase and filter paper lyase activities were strongly correlated with the BP content. The scanning electron microscop and fourier transform infrared spectroscopy manifested that the cellulose network of the IDF was decomposed and dissolve, forming more loose fibrous structure. Additionally, 28 polyphenols components were detected and their biotransformation pathways were preliminary speculated. Moreover, the BP obtained by mixed SSF produced prominent inhibitory activities against α-glucosidase and α-amylase, as well as exhibited significant scavenging effects on DPPH•, ABTS+• free radicals and ferric reducing antioxidant power. These findings could further promote the utilization of BP from agricultural by-products in a more natural and economical method, CZ-6 and CZ-7 strains provide a new approach to expound the release and conversion of BP.
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Affiliation(s)
- Jingyu Si
- 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, China
| | - 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, China
| | - Bing Zheng
- 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, 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, 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, China
| | - Chaoran Yang
- 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, 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, China
| | - Yuting Wang
- 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, 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, 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, China.
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14
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Jiang Q, Wang S, Yang Y, Luo J, Yang R, Li W. Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean ( Vigna umbellata). Foods 2023; 12:2718. [PMID: 37509810 PMCID: PMC10378860 DOI: 10.3390/foods12142718] [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: 05/18/2023] [Revised: 07/09/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
Rice bean (Vigna umbellata) is a medicinal and dietary legume rich in polyphenols. In this study, the free and bound phenolics in rice bean were extracted by water, 80% methanol, and acid, base, and composite enzymatic hydrolysis, respectively. The polyphenol profiles of the extracted fractions were analyzed. The outcome demonstrated that base hydrolysis was the most effective way to liberate bound phenolics from rice bean (14.18 mg GAE/g DW), which was 16.68 and 56.72 folds higher than those extracted by acid and enzymatic hydrolysis, respectively. The bound polyphenols released by base hydrolysis contributed to 71.15% of the total phenolic content. A total of 35 individual phenolics was identified, of which isoquercitrin, procyanidin B1, rutin, taxifolin, and catechin were the main monomeric phenolics in the free fraction, while gallic acid, protocatechuic acid, p-hydroxybenzoic acid, catechin, and phloroglucinol were the main monomeric phenolics in the bound fraction. In comparison to the free phenolics extracted by water and 80% methanol and the bound phenolics extracted using acid and composite enzymatic hydrolysis, the bound phenolics from base hydrolysis had a superior antioxidant capacity. The antioxidant activity of rice bean is primarily attributed to individual phenolics such as catechin, abundant both in free and bound fractions, and also p-hydroxybenzoic acid, gallic acid, and protocatechuic acid in bound fractions. The bound phenolics of rice bean were first reported and showed large differences with the composition of free phenolics. This work suggests that the bound fraction of rice bean must be taken into account in assessing its potential benefits to health.
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Affiliation(s)
- Qinzhang Jiang
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Shengwei Wang
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yuzhe Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jinxin Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Ruili Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Wu Li
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
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15
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Vilas-Franquesa A, Casertano M, Tresserra-Rimbau A, Vallverdú-Queralt A, Torres-León C. Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37366277 DOI: 10.1080/10408398.2023.2227261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research is starting to highlight the bioactive roles played by bound phenolics (BPC) in human health. This review aims at providing a critical update on recent advances in green techniques for the recovery of BPC, focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE) as well as in the combination of technologies, showing variable yield and features. The present review also summarizes the most recent biological activities attributed to BPC extracts until now. The higher antioxidant activity of BPC-compared to FPC-coupled with their affordable by-product source make them medicinally potent and economically viable, promoting their integral upcycling and generating new revenue streams, business, and employment opportunities. In addition, EAE and FAE can have a biotransformative effect on the PC itself or its moiety, leading to improved extraction outcomes. Moreover, recent research on BPC extracts has reported promising anti-cancer and anti-diabetic activity. Yet further research is needed to elucidate their biological mechanisms and exploit the true potential of their applications in terms of new food products or ingredient development for human consumption.
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Affiliation(s)
- Arnau Vilas-Franquesa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain, Bellaterra, Spain
| | - Melania Casertano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anna Tresserra-Rimbau
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Cristian Torres-León
- Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autonoma de Coahuila, Unidad Torreón, Viesca, Coahuila, Mexico
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16
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Wang Y, Wang W, Wu Y, JiLiu J, Hu X, Wei M, Cao L. Characterization of manganized soluble dietary fiber complexes from tigernut meal and study of the suppressive activity of digestive enzymes in vitro. Front Nutr 2023; 10:1157015. [PMID: 37215224 PMCID: PMC10196637 DOI: 10.3389/fnut.2023.1157015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 04/19/2023] [Indexed: 05/24/2023] Open
Abstract
In this study, manganized soluble dietary fiber (SDF-Mn(II)) was prepared from tigernut meal using a microwave solid-phase synthesis method with SDF. Microscopic morphological and structural analyses of SDF-Mn(II) were carried out using scanning electron microscopy, Fourier infrared spectroscopy, UV full-band scanning, X-ray diffraction, a thermal analyzer, gel permeation chromatography, and nuclear magnetic resonance, and its in vitro hypoglycemic activity was initially investigated. The results of these analyses revealed that the reaction of Mn(II) with SDF mainly involved hydroxyl and carbonyl groups, with the Nuclear magnetic resonance (NMR) analysis showing that specific covalent binding was produced and substitution was mainly carried out at the C6 position. Moreover, compared with SDF, the SDF-Mn(II) complex exhibited a porous structure, red-shifted, and color-enhancing effects on the UV characteristic peaks, significantly increased crystallinity and decreased molecular weight, and improved thermal stability; in addition, SDF-Mn(II) afforded significantly enhanced inhibition of α-amylase and α-glucosidase and possesses good in vitro digestive enzyme inhibition activity.
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Affiliation(s)
- Yifei Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Weihao Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yunjiao Wu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Junlan JiLiu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xin Hu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Mingzhi Wei
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - LongKui Cao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
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17
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Jakobek L, Blesso C. Beneficial effects of phenolic compounds: native phenolic compounds vs metabolites and catabolites. Crit Rev Food Sci Nutr 2023; 64:9113-9131. [PMID: 37140183 DOI: 10.1080/10408398.2023.2208218] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
In the human body, the positive effects of phenolic compounds are increasingly observed through their presence in tissues and organs in their native form or in the form of metabolites or catabolites formed during digestion, microbial metabolism, and host biotransformation. The full extent of these effects is still unclear. The aim of this paper is to review the current knowledge of beneficial effects of native phenolic compounds or their metabolites and catabolites focusing on their role in the health of the digestive system, including disorders of the gastrointestinal and urinary tracts and liver. Studies are mostly connecting beneficial effects in the gastrointestinal and urinary tract to the whole food rich in phenolics, or to the amount of phenolic compounds/antioxidants in food. Indeed, the bioactivity of parent phenolic compounds should not be ignored due to their presence in the digestive tract, and the impact on the gut microbiota. However, the influence of their metabolites and catabolites might be more important for the liver and urinary tract. Distinguishing between the effects of parent phenolics vs metabolites and catabolites at the site of action are important for novel areas of food industry, nutrition and medicine.
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Affiliation(s)
- Lidija Jakobek
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Department of Statistics and Data Science, Yale University, New Haven, Connecticut, USA
| | - Christopher Blesso
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut, USA
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18
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Villacís-Chiriboga J, Zaldumbide E, Raes K, Elst K, Van Camp J, Ruales J. Comparative assessment of physicochemical, structural and functional properties of dietary fiber extracted from mango (Mangifera indica L.) and soursop (Annona muricata) peels. Int J Biol Macromol 2023; 238:124116. [PMID: 36958454 DOI: 10.1016/j.ijbiomac.2023.124116] [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: 10/21/2022] [Revised: 03/09/2023] [Accepted: 03/17/2023] [Indexed: 03/25/2023]
Abstract
The potential of soursop, a less well-known tropical fruit, was assessed as a source of dietary fiber (DF) and compared to mango. After optimizing the conditions to maximize the extraction yield of soluble and insoluble DF, their structural, physicochemical, and functional properties were evaluated. The results showed that soursop excelled in total and insoluble DF content (50 % higher than mango). The antioxidant response and reducing sugar content obtained for soursop were significantly higher than in mango. Yet, the insoluble fraction in both fruits was characterized by higher antioxidant activity and phenolic content. The chemical composition of both fruits revealed that glucose and potassium were the main sugar and mineral, respectively. Lactic, formic, and acetic acids were the main short-chain fatty acids produced after in vitro colonic fermentation with Lacticaseibacillus casei and Lacticaseibacillus rhamnosus, and negligible amounts of butyric, propionic, and valeric acids were detected after 48-h-fermentation, independent of the fruit. Soursop is a promising rich source of DF that can be used together with mango to develop and enhance foods' textural and nutritional characteristics.
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Affiliation(s)
- José Villacís-Chiriboga
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Ecuador; Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400 Mol, Belgium; Campus Rubén Orellana, Ladrón de Guevara E11-253, P.O.BOX 17, 012759 Quito, Ecuador
| | - Edy Zaldumbide
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Ecuador; Campus Rubén Orellana, Ladrón de Guevara E11-253, P.O.BOX 17, 012759 Quito, Ecuador
| | - Katleen Raes
- Research Unit VEG-I-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium
| | - Kathy Elst
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400 Mol, Belgium
| | - John Van Camp
- Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Ecuador; Campus Rubén Orellana, Ladrón de Guevara E11-253, P.O.BOX 17, 012759 Quito, Ecuador.
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19
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Yang F, Wei D, Li J, Xie C. Chestnut shell represents a rich source of polyphenols: preparation methods, antioxidant activity and composition analysis of extractable and non-extractable polyphenols. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04212-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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20
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LIRA SM, HOLANDA MO, SILVA JYGD, MARQUES CG, COELHO LC, LIMA CLS, COSTA JTG, DANTAS JB, MACIEL GL, SILVA GSD, SANTOS GBM, ZOCOLO GJ, DIONÍSIO AP, GUEDES MIF. Pitaya [Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose] effect on glycemia and oxidative stress in aloxan-induced diabetic mice. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.56822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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21
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Ma S, Zheng X, Zhang Y, Zhao S, Yi J, Cai S. Exploring the Promotive Effects and Mechanisms of Different Polyphenolic Extracts from Prinsepia utilis Royle Seed Shell on Tyrosinase. Foods 2022; 11:foods11244015. [PMID: 36553757 PMCID: PMC9777575 DOI: 10.3390/foods11244015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/26/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Prinsepia utilis Royle (P. utilis) is commonly used as a food ingredient and herbal medicine according to folk records, yet little research has been done on the seed shell, a processing waste. The aim of this study was to investigate the distribution of polyphenolic components and the tyrosinase activation activity of different extracts from the seed shell by UHPLC-ESI-HRMS/MS, in vitro tyrosinase activity assay, molecular docking and molecular dynamics. A total of 16 phytochemicals were identified, of which (+)-catechin and (-)-epicatechin were the major polyphenolic compounds. Both the esterified and insoluble bound polyphenols exhibited tyrosinase activation activity, and the esterified polyphenols showed better tyrosinase activation activity. (+)-Catechin and (-)-epicatechin might be the main activators of tyrosinase, both of which may act as substrate to affect tyrosinase activity. By molecular docking and molecular dynamics simulation studies, (+)-catechin and (-)-epicatechin can be efficiently and stably bound to the tyrosinase active site through hydrogen bonds, van der Waals forces and π-bonds. The results of this study may not only provide a scientific basis for exploring P. utilis seed shell as a potential activator of tyrosinase, but also contribute to the high value utilization of P. utilis processing by-products.
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22
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Inhibition mechanisms of wounded okra on the α-glucosidase/α-amylase. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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23
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Prediction of α-Glucosidase Inhibitory Activity of LC-ESI-TQ-MS/MS-Identified Compounds from Tradescantia pallida Leaves. Pharmaceutics 2022; 14:pharmaceutics14122578. [PMID: 36559071 PMCID: PMC9783651 DOI: 10.3390/pharmaceutics14122578] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/08/2022] [Accepted: 11/16/2022] [Indexed: 11/25/2022] Open
Abstract
Diabetes is a chronic disease that leads to abnormal carbohydrate digestion and hyperglycemia. The long-term use of marketed drugs results in secondary infections and side effects that demand safe and natural substitutes for synthetic drugs. The objective of this study is to evaluate the antidiabetic potential of compounds from the leaves of Tradescantia pallida. Thirteen phenolic compounds were identified from the ethyl acetate fraction of leaves of Tradescantia pallida using liquid chromatography-mass spectrometry. The compounds were then studied for the type of interactions between polyphenols and human α-glucosidase protein using molecular docking analysis. Prime Molecular Mechanics/Generalized Born Surface Area (MM-GBSA) calculations were performed to measure the binding free energies responsible for the formation of ligand-protein complexes. The compounds were further investigated for the thermodynamic constraints under a specified biological environment using molecular dynamic simulations. The flexibility of the ligand-protein systems was verified by Root Mean Square Deviation (RMSD), Root Mean Square Fluctuation (RMSF) and molecular interactions. The results authenticated the antidiabetic potential of polyphenols identified from the leaves of Tradescantia pallida. Our investigations could be helpful in the design of safe antidiabetic agents, but further in vitro and in vivo investigations are required.
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24
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Xu S, Qin L, Mazhar M, Zhu Y. Functional components profile and glycemic index of kidney beans. Front Nutr 2022; 9:1044427. [PMID: 36407530 PMCID: PMC9667044 DOI: 10.3389/fnut.2022.1044427] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 10/18/2022] [Indexed: 08/27/2023] Open
Abstract
Low glycemic index (GI) diet has been considered as a strategy for type II diabetes patients. In the present study, the phenolics profile, α-amylase inhibitor activities, starch composition as well as the glycemic index of seven varieties of kidney beans were studied. An enzymatic inhibitory reaction model was employed to determine the α-amylase inhibitor activity, and the in vitro digestion model coupled with the 3, 5-dinitrosalicylic acid colorimetry method was adopted to evaluate the starch composition and glycemic index. The results showed that gallic acid was dominant in kidney beans, and the colored beans contained more phenolics than the white ones. In addition, the α-amylase inhibitor activities of kidney beans ranged from 1.659 ± 0.050 to 4.162 ± 0.049 U/g DW, among which the Y2 variety was the top-ranked. Furthermore, kidney beans starch demonstrated brilliant resistance to digestion with the contribution of resistant starch to total starch between 70.90 ± 0.39% and 83.12 ± 0.42%. Eventually, these kidney beans were categorized as low GI foods, which ranged from 32.47 ± 0.13 to 52.99 ± 0.56, the resistant starch makes dominant contribution to the low GI. These results indicate that kidney beans can be served as ingredients in functional low GI foods.
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Affiliation(s)
- Shengshu Xu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Muhammad Mazhar
- College of Life Sciences, Guizhou University, Guiyang, China
| | - Yong Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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Response surface methodology optimization and HPLC-ESI-QTOF-MS/MS analysis on ultrasonic-assisted extraction of phenolic compounds from okra (Abelmoschus esculentus) and their antioxidant activity. Food Chem 2022; 405:134966. [PMID: 36436230 DOI: 10.1016/j.foodchem.2022.134966] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 10/07/2022] [Accepted: 11/13/2022] [Indexed: 11/17/2022]
Abstract
Okra (Abelmoschus esculentus) has attracted a growing attention for its nutritional and medicinal values, while few studies focused on systemic study of okra polyphenols (OP). In order to obtain the maximum extracted efficiency, response surface methodology was used to optimize ultrasonic-assisted extraction conditions. The maximum TPC was 7.02 mg GAE/g dw under the condition of solid-liquid ratio 1:25, ethanol concentration 70 %, 40 min, and 142 W at 46 °C. Then 27 compounds in OP were identified by HPLC-ESI-QTOF-MS/MS, among which 7-hydroxycoumarin, scopoletin, luteolin and et al were firstly identified from okra. Furthermore, OP exhibited antioxidant activity in reducing power (FRAP, 9.77 mM Fe2+/g OP) and radical scavenging (DPPH, IC50 19.31 µg/mL; SARC, IC50 210.81 µg/ml). Moreover, OP significantly inhibited cell apoptosis and ROS generation, and alleviated oxidative damage in t-BHP induced HUVECs. Overall, our findings could provide perspective for further potential employments of okra as functional food.
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Yin W, Liu M, Xie J, Jin Z, Ge S, Guan F, Liu H, Zheng M, Cai D, Liu J. Removal of bound polyphenols and its effect on structure, physicochemical and functional properties of insoluble dietary fiber from adzuki bean seed coat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Zhong X, Zhang S, Wang H, Yang J, Li L, Zhu J, Liu Y. Ultrasound-alkaline combined extraction improves the release of bound polyphenols from pitahaya (Hylocereus undatus 'Foo-Lon') peel: Composition, antioxidant activities and enzyme inhibitory activity. ULTRASONICS SONOCHEMISTRY 2022; 90:106213. [PMID: 36327918 PMCID: PMC9636185 DOI: 10.1016/j.ultsonch.2022.106213] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/17/2022] [Accepted: 10/27/2022] [Indexed: 06/16/2023]
Abstract
In this study, ultrasound-assisted alkaline hydrolysis was used to extract polyphenols from pitahaya peel. The effects of sonication time, ultrasonic density, NaOH concentration and the liquid-material ratio on the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the extracts were studied. The composition and content difference of the extracts were analyzed and the inhibitory effect of α-amylase and α-glucosidase was measured. The results of single-factor analysis showed that when the sonication time was 45 min, the ultrasonic density was 32 W/L, the NaOH solution concentration was 6 M and the liquid-material ratio was 30 mL/g, the release of phenolic compounds was the largest and the antioxidant activity was the strongest. An UPLC-QTOF-MS/MS method was used to analyze the components and contents of the extracts. We found that there was a great difference in the component content of the free polyphenol extract and the bound polyphenol extract. From the results, we concluded that there was a strong correlation between the type and content of phenolic compounds and antioxidant activities, indicating that phenolic compounds were the main compounds of these biological activities. Moreover, the bound polyphenol extracts showed a significant inhibitory effect on α-amylase and α-glucosidase was stronger than that of the free polyphenol extracts. In addition, scanning electron microscopy showed that ultrasound-assisted extraction is crucial to the destruction of the cell wall and the release of bound polyphenols. Therefore, the pitahaya peel has the potential for therapeutic, nutritional, and functional food applications, and ultrasound-assisted alkaline hydrolysis is an effective means to release phenolic compounds.
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Affiliation(s)
- Xuanyu Zhong
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Shuyan Zhang
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Hong Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jinyi Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Yujia Liu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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Guo F, Peng L, Xiong H, Wang J, Tsao R, Peng X, Jiang L, Sun Y. Free and Bound Phenolics of Laird Lentil ( Lens culinaris) Hulls and the Anti-inflammatory Activity of their Digestive Products via Crosstalk between NF-κB and Keap1-Nrf2 Signaling Pathways in HT-29 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13251-13263. [PMID: 36196880 DOI: 10.1021/acs.jafc.2c04471] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Polyphenol-rich Laird lentil hulls are a byproduct of lentil processing. In the present study, free and bound polyphenols in lentil hulls were analyzed with UHPLC-LTQ-OrbiTrap-MS2, and the anti-inflammatory mechanism of their digestive products was explored based on the NF-κB and Keap1-Nrf2 signaling pathways in the HT-29 cell model. In summary, a total of 27 polyphenols and 5 nonphenolic constituents were identified in free and bound fractions, and among them, catechin glucoside, kaempferol tetraglucoside, procyanidin dimer, and dihydroxybenzoic acid-O-dipentoside were the main polyphenols in the digestive products. These digestive products could reduce inflammatory mediators and exert anti-inflammatory activity by inhibiting NF-κB and activating Keap1-Nrf2 signaling pathways, and there was crosstalk between them, which was a mutual inhibition effect. The results show that polyphenols in lentil hulls are a good source of anti-inflammatory ingredients and have a promising development potential.
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Affiliation(s)
- Fanghua Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Li Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Jiaqi Wang
- Ausnutria Institute of Food and Nutrition, Ausnutria Dairy (China) Co. Ltd., Changsha 410219, China
| | - Rong Tsao
- Guelph Research and Development Centre, Agricultural and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
| | - Xin Peng
- Ningbo Municipal Hospital of TCM, Affiliated Hospital of Zhejiang Chinese Medical University, Ningbo 315010, China
| | - Li Jiang
- Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Yong Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
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Hao R, Li M, Li F, Sun-Waterhouse D, Li D. Protective effects of the phenolic compounds from mung bean hull against H 2O 2-induced skin aging through alleviating oxidative injury and autophagy in HaCaT cells and HSF cells. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 841:156669. [PMID: 35718184 DOI: 10.1016/j.scitotenv.2022.156669] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 06/07/2022] [Accepted: 06/09/2022] [Indexed: 06/15/2023]
Abstract
To add value to food waste and seek skin aging suppressor, petroleum ether, ethyl acetate, n-butanol and water phenolic extracts were produced from mung bean hulls subjected to ultrasound-assisted ethanolic extraction. The four extracts all contained protocatechuic acid, isovitexin, vitexin, caffeic acid, 4-coumaric acid, ferulic acid, rutin and chlorogenic acid (revealed by UHPLC-MS/MS). The effects of the four extracts and their main phenolic compounds against H2O2-caused cell damage and aging in HaCaT and HSF cells were examined (including cell viability, ROS, MDA, SOD, GSH-px and β-galactosidase levels). The four extracts and the eight phenolic compounds exhibited different protective effects on H2O2-treated HaCaT/HSF cells viability, with the ethyl acetate extract among the extracts, and isovitexin and vitexin among the eight compounds, exerting the greatest protection. Therefore, isovitexin and vitexin may be the key oxidative stress and autophagy modulators of mung bean hull, and they inhibit skin aging and damage likely through suppressing Nrf2/keap1/HO-1 related oxidative damage and LC3II/p62/GATA4 related autophagy.
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Affiliation(s)
- Rili Hao
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Taian 271018, People's Republic of China
| | - Meiqi Li
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Taian 271018, People's Republic of China
| | - Feng Li
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Taian 271018, People's Republic of China
| | - Dongxiao Sun-Waterhouse
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Taian 271018, People's Republic of China; School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Dapeng Li
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Taian 271018, People's Republic of China.
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30
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Zheng X, Pan F, Zhao S, Zhao L, Yi J, Cai S. Phenolic characterization, antioxidant and α-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04123-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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31
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Ma Y, Huang H, Zhang Y, Li F, Gan B, Yu Q, Xie J, Chen Y. Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols. Food Res Int 2022; 159:111595. [DOI: 10.1016/j.foodres.2022.111595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/14/2022] [Accepted: 06/27/2022] [Indexed: 11/04/2022]
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32
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Purification, composition and activity of bound polyphenols from mung bean coat dietary fiber. Food Res Int 2022; 162:111997. [DOI: 10.1016/j.foodres.2022.111997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 01/21/2023]
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33
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Hou D, Feng Q, Tang J, Shen Q, Zhou S. An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review. Crit Rev Food Sci Nutr 2022; 63:1960-1982. [PMID: 35930027 DOI: 10.1080/10408398.2022.2105303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Pulses, as a sustainable source of nutrients, are an important choice for human diets, but vast quantities of seed coats generated in pulses processing are usually discarded or used as low-value ruminant feed. It has been demonstrated that pulses seed coats are excellent sources of dietary nutrients and phytochemicals with potential health benefits. With growing interest in the sustainable use of resources and the circular economy, utilization of pulses seed coats to recover these valuable components is a core objective for their valorization and an important step toward agricultural sustainability. This review comprehensively provides a comprehensive insight on the nutritional and phytochemical profiles presented in pulses seed coats and their health benefits obtained from the findings of in vitro and in vivo studies. Furthermore, in the food industry, pulses seed coats can be acted as potential food ingredients with nutritional, antioxidant and antimicrobial characteristics or as the matrix or active components of films for food packaging and edible coatings. A better understanding of pulses seed coats may provide a reference for increasing the overall added value and realizing the pulses' sustainable diets.
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Affiliation(s)
- Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China.,College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Qiqian Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jian Tang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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34
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Targeted and untargeted metabolomic analyses and biological activity of Tibetan tea. Food Chem 2022; 384:132517. [PMID: 35228002 DOI: 10.1016/j.foodchem.2022.132517] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 01/22/2022] [Accepted: 02/17/2022] [Indexed: 11/22/2022]
Abstract
Tibetan tea is not only a national product of geographical identity, but also a traditional beverage inherits Chinese tradition. This study evaluated the metabolic profiles and biological activity in four Tibetan teas. 83 non-volatile metabolites were identified as differentially expressed metabolites, including amino acids and their derivatives, phenolic acids, flavonoids, nucleotides and their derivatives, terpenes, alkaloids, organic acids, lipids and others. CC and 131 were rich in terpenoids and lipids. MZ contained the highest contents of amino acids and their derivatives, phenolic acids and flavonoids. 26 key volatile compounds were considered as odor-active compounds. MZ showed the highest level of antioxidant and hypoglycemic activity. Statistics analysis indicated that polyphenols, flavonoids and catechins were significantly correlated (|r| ≥ 0.7, P < 0.05) with biological activities. This study indicated significant differences in the metabolic profiles of various types of Tibetan tea, which provided a clear database for quality detection of Tibetan tea.
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35
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Stefanucci A, Scioli G, Marinaccio L, Zengin G, Locatelli M, Tartaglia A, Della Valle A, Cichelli A, Novellino E, Pieretti S, Mollica A. A Comparative Study on Phytochemical Fingerprint of Two Diverse Phaseolus vulgarisvar. Tondino del Tavo and Cannellino Bio Extracts. Antioxidants (Basel) 2022; 11:antiox11081474. [PMID: 36009193 PMCID: PMC9405002 DOI: 10.3390/antiox11081474] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Accepted: 07/25/2022] [Indexed: 12/04/2022] Open
Abstract
Common bean (Phaseolus vulgaris) represents one of the most famous foods with antiobesity activity showing a significant efficacy against fat accumulation, insulin resistance and dyslipidaemia. In this work, two Italian varieties of common bean, i.e., Tondino del Tavo and Cannellino Bio, from the centre of Italy were studied to characterise their phenolic profile by HPLC-PDA in relation to different fractions after a straightforward extraction procedure. Antioxidant property and enzymatic inhibition power were also evaluated in order to delineate a possible biological profile. Results show a considerable phenolic content (0.79 and 1.1 µg/mg of 3-hydroxybenzoic acid for hexane extract of Tondino del Tavo and Cannellino Bio, respectively; 0.30 µg/mg p-coumaric acid for n-hexane extract of Tondino del Tavo) for both varieties, and a strong antioxidant activity according to the major phenolic concentration of the extracts. The anti-inflammatory activity of the decoction extracts was also investigated through a zymosan-induced edema formation assay, revealing a moderate ability for both of them. These preliminary data prompt us to further explore the nutrient components of these two varieties in the future.
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Affiliation(s)
- Azzurra Stefanucci
- Department of Pharmacy, University of Chieti–Pescara “G. d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy; (G.S.); (L.M.); (M.L.); (A.T.); (A.D.V.); (A.M.)
- Correspondence:
| | - Giuseppe Scioli
- Department of Pharmacy, University of Chieti–Pescara “G. d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy; (G.S.); (L.M.); (M.L.); (A.T.); (A.D.V.); (A.M.)
| | - Lorenza Marinaccio
- Department of Pharmacy, University of Chieti–Pescara “G. d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy; (G.S.); (L.M.); (M.L.); (A.T.); (A.D.V.); (A.M.)
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42250 Konya, Turkey;
| | - Marcello Locatelli
- Department of Pharmacy, University of Chieti–Pescara “G. d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy; (G.S.); (L.M.); (M.L.); (A.T.); (A.D.V.); (A.M.)
| | - Angela Tartaglia
- Department of Pharmacy, University of Chieti–Pescara “G. d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy; (G.S.); (L.M.); (M.L.); (A.T.); (A.D.V.); (A.M.)
| | - Alice Della Valle
- Department of Pharmacy, University of Chieti–Pescara “G. d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy; (G.S.); (L.M.); (M.L.); (A.T.); (A.D.V.); (A.M.)
| | - Angelo Cichelli
- Department of Innovative Technologies in Medicine and Dentistry, University of Chieti–Pescara “G. d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy;
| | - Ettore Novellino
- Department of Medicine and Surgery, Università Cattolica del Sacro Cuore, 00168 Rome, Italy;
- NGN Healthcare-New Generation Nutraceuticals s.r.l., Torrette Via Nazionale 207, 83013 Mercogliano, Italy
| | - Stefano Pieretti
- National Centre for Drug Research and Evaluation, Istituto Superiore di Sanità, 00161 Rome, Italy;
| | - Adriano Mollica
- Department of Pharmacy, University of Chieti–Pescara “G. d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy; (G.S.); (L.M.); (M.L.); (A.T.); (A.D.V.); (A.M.)
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36
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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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37
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Jiang C, Wang R, Liu X, Wang J, Zheng X, Zuo F. Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran. Front Nutr 2022; 9:951821. [PMID: 35911126 PMCID: PMC9335050 DOI: 10.3389/fnut.2022.951821] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 06/14/2022] [Indexed: 11/13/2022] Open
Abstract
This study was designed for determining the effect of particle size on the functional properties of corn bran insoluble dietary fiber (IDF). Results showed that some physicochemical properties were improved with the decrease in particle size. The structure of the IDF was observed by the scanning electron microscope (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). The surface was found wrinkled and sparse, the particle size was smaller, the crystallinity of IDF had increased slightly, and more -OH and C-O groups were exposed. Moreover, the corn bran IDF with a smaller particle size had a better hypoglycemic effect in vitro, and the inhibitory activity of α-glucosidase and α-amylase were also increased significantly with the decrease in particle size (p < 0.05). When the IDF was 300 mesh, the inhibitory rate of α-glucosidase was 61.34 ± 1.12%, and the inhibitory rate of α-amylase was 17.58 ± 0.33%. It had increased by 25.54 and 106.83%, respectively compared to the control treatment (CK) group. In addition, correlation analysis found that the particle size was highly negatively correlated with some functional properties of IDF (p < 0.05), and the content of cellulose was positively correlated with the functional properties of IDF except WHC (p < 0.05). To sum up, reducing particle size was suitable for the development of high value-added IDF products. This study also revealed the potential value of corn bran IDF and provided a new idea for the diversified application of IDF.
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Affiliation(s)
- Caixia Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Rui Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiaolan Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar, China
- Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar, China
- *Correspondence: Xiaolan Liu
| | - Juntong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiqun Zheng
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- Xiqun Zheng
| | - Feng Zuo
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
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38
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Xiu T, Liu P, Zhang S, Du D, Xue C, Hu Y, Yang S, Dongye Z, Kang M, Li Z, Wang L. Polyphenol nanoparticles of millet, rice and wheat: extraction, identification, functional and morphological characteristics. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tiantian Xiu
- Food Science and Engineering College Qingdao Agricultural University No. 700, Changcheng Road Qingdao 266109 China
| | - Peng Liu
- Institute of Food and Nutrition Development Ministry of Agriculture and Rural Affairs No. 12, Zhongguancun South Street Beijing 100081 China
| | - Shuangling Zhang
- Food Science and Engineering College Qingdao Agricultural University No. 700, Changcheng Road Qingdao 266109 China
| | - Dehong Du
- Food Science and Engineering College Qingdao Agricultural University No. 700, Changcheng Road Qingdao 266109 China
| | - Changhui Xue
- Chemistry and Pharmaceutical Sciences College Qingdao Agricultural University No. 700, Changcheng Road Qingdao 266109 China
| | - Yue Hu
- Food Science and Engineering College Qingdao Agricultural University No. 700, Changcheng Road Qingdao 266109 China
| | - Shuo Yang
- Food Science and Engineering College Qingdao Agricultural University No. 700, Changcheng Road Qingdao 266109 China
| | - Zixuan Dongye
- Food Science and Engineering College Qingdao Agricultural University No. 700, Changcheng Road Qingdao 266109 China
| | - Mengchen Kang
- Food Science and Engineering College Qingdao Agricultural University No. 700, Changcheng Road Qingdao 266109 China
| | - Zhenru Li
- Food Science and Engineering College Qingdao Agricultural University No. 700, Changcheng Road Qingdao 266109 China
| | - Li Wang
- Food Science and Engineering College Qingdao Agricultural University No. 700, Changcheng Road Qingdao 266109 China
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Charoensiddhi S, Chanput WP, Sae-tan S. Gut Microbiota Modulation, Anti-Diabetic and Anti-Inflammatory Properties of Polyphenol Extract from Mung Bean Seed Coat ( Vigna radiata L.). Nutrients 2022; 14:nu14112275. [PMID: 35684075 PMCID: PMC9182904 DOI: 10.3390/nu14112275] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 12/16/2022] Open
Abstract
The present study investigated the gut health, anti-diabetic, and anti-inflammatory activities of mung bean seed coat extract (MSE). MSE was obtained by pressurized liquid extraction (PLE) using 50% ethanol as the extracting solvent. After 24 h of in vitro human fecal fermentation, MSE exhibited higher productions of total short-chain fatty acids (SCFA) than those of the control group (CON) and other polyphenol-rich substrates, including gallic acid (GA) and vitexin (VIT) (p > 0.05), but still lower than the fructo-oligosaccharide (FOS). In 16S-rRNA next-generation sequencing, MSE regulated the composition of gut microbiota by stimulating the growth of the beneficial bacteria Enterococcus, Ruminococcus, Blautia, and Bacteroides and decreasing the growth of the potential pathogenic bacteria Escherichia-Shigella. Similarly, qPCR showed increased numbers of Bifidobacterium, Lactobacillus, Faecalibacterium prausnitzii, and Prevotella, compared with those of CON (p < 0.05). MSE also reduced reactive oxygen species and increased glucose uptake in insulin-resistant HepG2 cells dose-dependently. The anti-inflammatory activity of MSE was observed in LPS-stimulated THP-1 monocytes with the reduction of TNFα, IL-1β, IL-6, and IL-8 genes. The data demonstrated the potential applications of MSE as a dietary supplement with gut health benefits and its ability to mitigate diabetes and inflammatory-related diseases.
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Yan G, Zheng P, Weng S, Zhang Y, Xu W, Luo J, Fei J, Wang J, Zhang H, Hu H, Sun B. Comparison of Chemical Compositions and Antioxidant Activities of Fresh and Dried Rosa roxburghii Tratt Fruit. Nat Prod Commun 2022. [DOI: 10.1177/1934578x221095350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Fresh fruit of Rosa roxburghii Tratt has attracted great interest and is used in many functional products in China. However, fresh fruits are perishable products with quite short shelf lives and few studies have focused on dried fruits. Therefore, this study aimed to explore whether the drying process can be used to preserve bioactive components of R roxburghii fruits by comparing phytochemical profiles and antioxidant activities between fresh and dried fruit. As result, a total of 95 compounds, mainly including organic acids, phenols, and flavonoids, were identified in fresh and dried fruits by using ultrahigh-performance liquid chromatography-quadrupole-time of flight mass spectrometry. The relative quantitative result showed that contents of phenols and acylamide were significantly higher ( p < .05) in dried fruit. Furthermore, dried fruit showed stronger antioxidant activity by using 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability and ferric reducing antioxidant power. This research suggested that dried R roxburghii fruit could be considered a more effective and economical health and functional source for functional food and industry.
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Affiliation(s)
- Guanyu Yan
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Peiyan Zheng
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Shaoquan Weng
- Research & Development Institute, Guangzhou Wanglaoji Health Industry Co., Ltd, Guangzhou, China
| | - Yida Zhang
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Wenliu Xu
- Research & Development Institute, Guangzhou Wanglaoji Health Industry Co., Ltd, Guangzhou, China
| | - Jiaying Luo
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Jianjun Fei
- Guizhou Hengliyuan Natural Biotechnology Co. Ltd, Guizhou, China
| | - Jingxian Wang
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Hui Zhang
- Research & Development Institute, Guangzhou Wanglaoji Health Industry Co., Ltd, Guangzhou, China
| | - Haisheng Hu
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Baoqing Sun
- Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
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41
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Wu P, Ben T, Zou H, Chen Y. PARAFAC modeling of dandelion phenolic compound fluorescence relation to antioxidant properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC9013982 DOI: 10.1007/s11694-022-01389-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The phenolic compounds in dandelion were extracted using different ethanol percentage solutions, identified with HPLC-MS, and their scavenging capabilities of DPPH, ABTS and OH radicals were determined. Then the excitation-emission matrix fluorescence spectroscopy coupled with parallel factor analysis (PARAFAC) was conveyed to analyze the relationship between phenolics, components scores of PARAFAC model and antioxidant capacities, based on linear regression method. The results showed that the relative content of chicoric acid, esculetin, caffeic acid, gallic acid monohydrate, eupatilin, caffeic acid-3-glucoside, corchorifatty acid F, and luteolin was higher than 0.5%, and the extraction solutions with 100% and 75% water had a better scavenging capacity of DPPH, ABTS and OH radicals. Two components PARAFAC model was identified with the comparatively higher sum of squares, core consistency values, and lower interactions numbers, and the established equations indicated the component scores had a linear regression relationship with antioxidant capacities of DPPH, and ABTS. The paper was proposed for the first time that the component scores of PARAFAC model might be treated as a useful indication for antioxidant capacity evaluation.
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Affiliation(s)
- Ping Wu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No.61, Daizong Road, Taian, 271018 Shandong China
| | - Tingting Ben
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No.61, Daizong Road, Taian, 271018 Shandong China
| | - Hui Zou
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No.61, Daizong Road, Taian, 271018 Shandong China
| | - Yilun Chen
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No.61, Daizong Road, Taian, 271018 Shandong China
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42
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Zhang Y, Zheng P, Yan G, Zhuo Y, Wu JL, Sun B. Chemical profiling and antioxidants screening from natural products: using CiNingJi as an example. Food Sci Biotechnol 2022; 31:407-421. [PMID: 35464243 PMCID: PMC8994799 DOI: 10.1007/s10068-022-01049-4] [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: 10/18/2021] [Revised: 01/21/2022] [Accepted: 02/09/2022] [Indexed: 11/30/2022] Open
Abstract
Natural products with good antioxidative properties have been paid increased attention globally. However, due to its chemical complexity, it is difficult to find out its antioxidative compounds. Herein, the chemical profiling and antioxidant capacity of CiNingJi (CNJ) were analyzed, as an example. By using UHPLC-Q-TOF/MS, a total of 82 compounds were tentatively deduced. Furthermore, its free radical scavenging capacity was assessed by different in vitro spectrophotometric-based assays. The result showed that one ingredient, Rosa roxburghii, plays a critical role in its antioxidant activity. In addition, 18 potential antioxidants were screened out in CNJ by comparing the difference of it with and without DPPH reaction. They were identified mainly as catechin, ellagic acid, kajiichigoside F1, and their derivatives or isomers. With the further quantification of major found antioxidants, our results may provide some knowledge on predicting the antioxidative compounds of natural products. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01049-4.
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Affiliation(s)
- Yida Zhang
- Present Address: Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, No.151 Yanjiang Xi Lu, Yuexiu District, Guangzhou, China
| | - Peiyan Zheng
- Present Address: Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, No.151 Yanjiang Xi Lu, Yuexiu District, Guangzhou, China
| | - Guanyu Yan
- Present Address: Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, No.151 Yanjiang Xi Lu, Yuexiu District, Guangzhou, China
| | - Yue Zhuo
- Science and Technology Innovation Center, Guangzhou University of Chinese Medicine, 510405 Guangzhou, China
| | - Jian-Lin Wu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Macao, China
| | - Baoqing Sun
- Present Address: Department of Allergy and Clinical Immunology, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, State Key Laboratory of Respiratory Disease, Guangzhou Institute of Respiratory Health, The First Affiliated Hospital of Guangzhou Medical University, No.151 Yanjiang Xi Lu, Yuexiu District, Guangzhou, China
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43
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Li X, Chen H, Jia Y, Peng J, Li C. Inhibitory Effects against Alpha-Amylase of an Enriched Polyphenol Extract from Pericarp of Mangosteen (Garcinia mangostana). Foods 2022; 11:foods11071001. [PMID: 35407086 PMCID: PMC8997748 DOI: 10.3390/foods11071001] [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: 03/09/2022] [Revised: 03/25/2022] [Accepted: 03/27/2022] [Indexed: 11/16/2022] Open
Abstract
The pericarp of mangosteen, a by-product of the mangosteen, is rich in polyphenols. In this study, an efficient and environmentally friendly method for preparative enrichment of polyphenols from mangosteen pericarp (MPPs) was developed, and the inhibitory effects on starch digestion were also evaluated. It was found that the optimal extract method of MPPs was at a solid to solvent ratio of 1:50 g/mL, pH of 2, and at 80 °C for 2 h. The IC50 of MPPs for α-amylase was 0.28 mg/mL. Based on the fluorescence quenching results, we presumed that MPPs could alter the natural structure of α-amylase, resulting in inhibitory activity on α-amylase. In addition, MPPs significantly reduced the blood glucose peak and AUC of glucose responses in rats after ingestion of the starch solution. Taken together, MPPs may have the potential as a functional supplement for blood glucose control and diabetes prevention.
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Affiliation(s)
- Xiaofang Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.L.); (H.C.)
| | - Haoze Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.L.); (H.C.)
| | - Yan Jia
- Beijing Key Lab of Plant Resource Research and Development, School of Science, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.J.); (C.L.)
| | - Jinming Peng
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.L.); (H.C.)
- Key Laboratory of Environment Correlative Food Science, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: (Y.J.); (C.L.)
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Huang H, Chen J, Hu X, Chen Y, Xie J, Ao T, Wang H, Xie J, Yu Q. Elucidation of the interaction effect between dietary fiber and bound polyphenol components on the anti-hyperglycemic activity of tea residue dietary fiber. Food Funct 2022; 13:2710-2728. [PMID: 35170607 DOI: 10.1039/d1fo03682c] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Dietary fiber intake is beneficial for the prevention of some chronic metabolic diseases. Considering the characteristic that dietary fiber from tea residues (TRDF) is rich in bound polyphenols, the study aimed to elucidate the interaction effect between dietary fiber components (TRDF-DF) and bound polyphenol components (TRDF-BP) on the anti-hyperglycemic activity of TRDF. A type 2 diabetes (T2D) rat model induced by high-fat diet and streptozotocin injection was applied in this study. The results showed that bound polyphenol components rather than dietary fiber components were essential for the anti-hyperglycemic activity of TRDF, as evidenced by remarkable differences in fasting blood glucose (FBG), the insulin resistance index (HOMA-IR) and the levels of serum oxidative stress between the TRDF and TRDF-DF groups, as well as the up-regulation of the expression of insulin signaling pathway-related proteins in the liver after TRDF and TRDF-BP administration. In addition, the synergistic effect between TRDF-BP and TRDF-DF components modulated gut microbiota dysbiosis and increased the content of short chain fatty acids (SCFAs) via enriching beneficial bacteria and inhibiting harmful bacteria. The role of TRDF-BP and TRDF-DF as well as their interaction effect on the anti-hyperglycemic activity of TRDF are elucidated, which can provide theoretical basis for TRDF as a dietary supplement to manage T2D.
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Affiliation(s)
- Hairong Huang
- 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.
| | - Jiajun 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.
| | - Xiaobo Hu
- 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.
| | - 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.
| | - Tianxiang Ao
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Hui Wang
- 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.
| | - Jiayan 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.
| | - 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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45
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Bound Polyphenols from Red Quinoa Prevailed over Free Polyphenols in Reducing Postprandial Blood Glucose Rises by Inhibiting α-Glucosidase Activity and Starch Digestion. Nutrients 2022; 14:nu14040728. [PMID: 35215378 PMCID: PMC8875175 DOI: 10.3390/nu14040728] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/03/2022] [Accepted: 02/04/2022] [Indexed: 12/21/2022] Open
Abstract
Inhibiting α-glucosidase activity is important in controlling postprandial hyperglycemia and, thus, helping to manage type-2 diabetes mellitus (T2DM). In the present study, free polyphenols (FPE) and bound polyphenols (BPE) were extracted from red quinoa and their inhibitory effects on α-glucosidase and postprandial glucose, as well as related mechanisms, were investigated. HPLC-MS analysis showed that the components of FPE and BPE were different. FPE was mainly composed of hydroxybenzoic acid and its derivatives, while BPE was mainly composed of ferulic acid and its derivatives. BPE exhibited stronger DPPH and ABTS antioxidant activities, and had a lower IC50 (10.295 mg/mL) value in inhibiting α-glucosidase activity. The inhibition kinetic mode analysis revealed that FPE and BPE inhibited α-glucosidase in a non-competitive mode and an uncompetitive mode, respectively. Furthermore, compared to FPE, BPE delayed starch digestion more effectively. BPE at 50 mg/kg reduced postprandial glucose increases comparably to acarbose at 20 mg/kg in ICR mice. These results could provide perspectives on the potential of BPE from red quinoa, as a functional food, to inhibit α-glucosidase activity, delay postprandial glucose increases and manage T2DM.
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46
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Liao W, Liu S, Dong R, Xie J, Chen Y, Hu X, Xie J, Xue P, Feng L, Yu Q. Mixed solid-state fermentation for releasing bound polyphenols from insoluble dietary fiber in carrots via Trichoderma viride and Aspergillus niger. Food Funct 2022; 13:2044-2056. [PMID: 35107107 DOI: 10.1039/d1fo03107d] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to explore the release mechanism of bound polyphenols (BP) from the insoluble dietary fiber (IDF) in carrots via mixed solid-state fermentation (MSF) using Trichoderma viride and Aspergillus niger. The results indicated that BP released by MSF (80.8759 mg GAE per 10 g DW) was significantly higher than that by alkaline hydrolysis. In addition, 17 polyphenols were detected and their biotransformation pathways were proposed. Quantitative analysis showed that MSF released numerous p-coumaric and organic acids, which led to both an enhancement in α-amylase inhibitory activity and elevated antioxidant enzyme activity in Caenorhabditis elegans (C. elegans). Furthermore, the dynamic changes in the carbohydrate-hydrolyzing enzymes and the structural characteristics indicated that the destruction of hemicellulose, the deposition of lignin and the secretion of xylanase were vital for the release of BP. Overall, this study demonstrated that MSF is beneficial for the release of BP from IDF, which could provide new insight into the utilization of agricultural byproducts in a more natural and economical way.
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Affiliation(s)
- Wang Liao
- 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.
| | - 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.
| | - 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.
| | - Xiaobo Hu
- 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.
| | - Jiayan 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.
| | - Puyou Xue
- 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.
| | - Lei Feng
- 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.
| | - 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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47
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Su J, Fu X, Huang Q, Liu G, Li C. Phytochemical profile, bioactivity and prebiotic potential of bound polyphenols released from Rosa Roxburghii fruit pomace dietary fiber during in vitro digestion and fermentation. Food Funct 2022; 13:8880-8891. [DOI: 10.1039/d2fo00823h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to elucidate liberation and phytochemical profile of bound polyphenols existed in dietary fiber (RPDF) isolated from Rosa roxburghii fruit pomace during in vitro simulated...
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48
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Lyu B, Wang H, Swallah MS, Fu H, Shen Y, Guo Z, Tong X, Li Y, Yu H, Jiang L. Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara). Food Chem 2021; 364:130402. [PMID: 34175627 DOI: 10.1016/j.foodchem.2021.130402] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 05/30/2021] [Accepted: 06/16/2021] [Indexed: 12/14/2022]
Abstract
High-purity insoluble dietary fibre (HPIDF) was obtained from low-purity dietary fibre (LPDF) of Okara using a combined-enzyme method. For exploring the value of HPIDF as a functional food material, the structure, physicochemical properties, adsorption properties, potential bioactivities of HPIDF and their changes in different stages of digestion were explored in vitro. The results show that HPIDF shows a high perfect oil-holding capacity, higher viscosity, better cation exchange capacity, α-amylase activity ratio due to smaller particle size and larger specific surface area. The heavy metals-adsorption (Cd2+, Pb2+, Zn2+) shows the same, especially in simulated gastric fluid, which is similar to the adsorbability of glucose, cholesterol and acrylamide. Beyond the structure, the dissociation degree of some functional groups result from different digestive environments is the possible cause. Okara is an ideal material for the recovery of HPIDF, which has the potential to be processed into functional food materials.
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Affiliation(s)
- Bo Lyu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; HeilongjiangBeidahuang Green Health Food Co. LTD, Heilongjiang, Jiamusi 154000, China
| | - Mohammed Sharif Swallah
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Yue Shen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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49
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Liu Y, Kong KW, Wu DT, Liu HY, Li HB, Zhang JR, Gan RY. Pomegranate peel-derived punicalagin: Ultrasonic-assisted extraction, purification, and its α-glucosidase inhibitory mechanism. Food Chem 2021; 374:131635. [PMID: 34823934 DOI: 10.1016/j.foodchem.2021.131635] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/15/2021] [Accepted: 11/15/2021] [Indexed: 12/17/2022]
Abstract
The pomegranate peel is a by-product of pomegranate fruit rich in polyphenols. In this study, pomegranate peel polyphenols were explored using LC-MS/MS, and punicalagin was the most abundant compound. The highest yield (505.89 ± 1.73 mg/g DW) of punicalagin was obtained by ultrasonic-assisted extraction (UAE) with the ethanol concentration of 53%, sample-to-liquid ratio of 1:25 w/v, ultrasonic power of 757 W, and extraction time of 25 min. Punicalagin was further purified by the macroporous resin D101 and prep-HPLC, reaching the purity of 92.15%. The purified punicalagin had the IC50 of 82 ± 0.02 µg/mL against α-glucosidase, similar to the punicalagin standard with IC50 of 58 ± 0.014 µg/mL, both exhibiting a mixed inhibitory mechanism. Molecular docking further revealed that a steric hindrance with the intermolecular energy of -7.99 kcal/mol was formed between punicalagin and α-glucosidase. Overall, pomegranate peel is a promising source of punicalagin to develop anti-diabetic functional foods.
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Affiliation(s)
- Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Kin Weng Kong
- Department of Molecular Medicine, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition, and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
| | - Jia-Rong Zhang
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, Guangdong, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
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Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111905] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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