1
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Sęczyk Ł, Jariene E, Sugier D, Kołodziej B. Effects of the dose of administration, co-antioxidants, food matrix, and digestion-related factors on the in vitro bioaccessibility of rosmarinic acid - A model study. Food Chem 2024; 449:139201. [PMID: 38599104 DOI: 10.1016/j.foodchem.2024.139201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 04/12/2024]
Abstract
This study aimed to determine the effect of the administration dose, combinations with co-antioxidants (vitamin C, caffeic acid, chlorogenic acid, catechin, rutin), and different food matrices (cooked and lyophilized hen eggs, chicken breast, soybean seeds, potatoes) on the potential bioaccessibility of rosmarinic acid (RA) in simulated digestion conditions, depending on the digestion stage (gastric and intestinal) and the contribution of physicochemical and biochemical digestion factors. The in vitro bioaccessibility of RA depended on the digestion stage and conditions. The physicochemical factors were mainly responsible for the bioaccessibility of RA applied alone. The higher RA doses improved its bioaccessibility, especially at the intestinal stage of digestion. Furthermore, the addition of vitamin C and protein-rich food matrices resulted in enhanced intestinal bioaccessibility of RA. In the future, the knowledge of factors influencing the bioaccessibility of RA can help enhance its favorable biological effects and therapeutic potential.
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Affiliation(s)
- Łukasz Sęczyk
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Elvyra Jariene
- Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, Kaunas 44248, Lithuania.
| | - Danuta Sugier
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Barbara Kołodziej
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
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2
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Szczepańska E, Janota B, Wlazło M, Gacal M. Can Daily Dietary Choices Have a Cardioprotective Effect? Food Compounds in the Prevention and Treatment of Cardiometabolic Diseases. Metabolites 2024; 14:296. [PMID: 38921431 PMCID: PMC11205655 DOI: 10.3390/metabo14060296] [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: 04/18/2024] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/27/2024] Open
Abstract
Cardiovascular diseases accompanying metabolic syndrome comprise one of the leading causes of death worldwide. The medical community undertakes attempts to improve treatment options and minimize cardiovascular diseases' numerous consequences and exacerbations. In parallel with pharmacotherapies provided by physicians, nutritionists are developing strategies for diet therapy and prevention based on lifestyle changes, with high success rates. Consumption of specified food compounds included in various products with proven protective properties can be helpful in this regard. Due to the wide possibilities of diet in metabolic health promotion, it seems necessary to systematize information about the metabolically protective and cardioprotective properties of fiber, probiotic bacteria, plant sterols, folic acid, vitamins B12, C, and E, PUFAs, lycopene, polyphenols, arginine, CoQ10, and allicin. The aim of this review was to present the food compounds with potential use in cardiometabolic prevention and diet therapy based on the latest available literature.
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Affiliation(s)
- Elżbieta Szczepańska
- Department of Human Nutrition, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Jordana 19 Street, 41-808 Zabrze, Poland
| | - Barbara Janota
- Department of Basic Medical Sciences, Faculty of Public Health in Bytom, Doctoral School of Medical University of Silesia in Katowice, Piekarska 18 Street, 41-902 Bytom, Poland
| | - Marika Wlazło
- Faculty of Public Health in Bytom, Doctoral School of Medical University of Silesia in Katowice, Piekarska 18 Street, 41-902 Bytom, Poland
| | - Magdalena Gacal
- Faculty of Public Health in Bytom, Doctoral School of Medical University of Silesia in Katowice, Piekarska 18 Street, 41-902 Bytom, Poland
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3
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Zhang K, Huang J, Wang D, Wan X, Wang Y. Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications. Front Nutr 2024; 11:1371401. [PMID: 38510712 PMCID: PMC10951110 DOI: 10.3389/fnut.2024.1371401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 02/26/2024] [Indexed: 03/22/2024] Open
Abstract
Proteins and polyphenols are abundant in the daily diet of humans and their interactions influence, among other things, the texture, flavor, and bioaccessibility of food. There are two types of interactions between them: non-covalent interactions and covalent interactions, the latter being irreversible and more powerful. In this review, we systematically summarized advances in the investigation of possible mechanism underlying covalent polyphenols-proteins interaction in food processing, effect of different processing methods on covalent interaction, methods for characterizing covalent complexes, and impacts of covalent interactions on protein structure, function and nutritional value, as well as potential bioavailability of polyphenols. In terms of health promotion of the prepared covalent complexes, health effects such as antioxidant, hypoglycemic, regulation of intestinal microbiota and regulation of allergic reactions have been summarized. Also, the possible applications in food industry, especially as foaming agents, emulsifiers and nanomaterials have also been discussed. In order to offer directions for novel research on their interactions in food systems, nutritional value, and health properties in vivo, we considered the present challenges and future perspectives of the topic.
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Affiliation(s)
- Kangyi Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
- Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, China
- New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, China
| | - Jinbao Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
- Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, China
- New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
- Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, China
- New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, China
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4
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Liu X, Ma S, Zhang Y, Fu Y, Cai S. Transmembrane behaviors and quantitative structure-activity relationship of dietary flavonoids in the presence of intestinal digestive products from different carbohydrate sources based on in vitro and in silico analysis. Food Chem X 2023; 20:100994. [PMID: 38144778 PMCID: PMC10740061 DOI: 10.1016/j.fochx.2023.100994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 10/19/2023] [Accepted: 11/08/2023] [Indexed: 12/26/2023] Open
Abstract
Bioavailability plays a key role for flavonoids to exert their bioactivities. This study investigated the transmembrane transport behavior and structure-activity of dietary flavonoids. Results showed that the apparent permeability coefficients of some flavonoids could be significantly increased when digestion products from rice flour (RD) or wheat flour (WD) are present (p < 0.05), especially in the WD, potentially due to higher reducing sugar (p < 0.05). 3D-QSAR revealed that the hydrogen bond acceptor groups at positions 5 and 6 of ring A, small-volume groups at position 3', hydrophobic groups at position 4', and large-volume groups at position 5' of ring B increased the transmembrane transport of flavonoids in the WD. A hydrogen bond donor group at position 4' of ring B enhanced the transmembrane transport of flavonoid compounds in the RD. These findings contribute to our comprehensive understanding of flavonoid absorption within the context of intestinal carbohydrate digestion.
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Affiliation(s)
- Xiaojing Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, People’s Republic of China
| | - Shuang Ma
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People’s Republic of China
| | - Yuanyue Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People’s Republic of China
| | - Yishan Fu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People’s Republic of China
- Science Center for Future Foods, Jiangnan University, Wuxi, Jiangsu Province 214122, People’s Republic of China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People’s Republic of China
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5
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Zhang Y, Tian X, Teng A, Li Y, Jiao Y, Zhao K, Wang Y, Li R, Yang N, Wang W. Polyphenols and polyphenols-based biopolymer materials: Regulating iron absorption and availability from spontaneous to controllable. Crit Rev Food Sci Nutr 2023; 63:12341-12359. [PMID: 35852177 DOI: 10.1080/10408398.2022.2101092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Iron is an important trace element in the body, and it will seriously affect the body's normal operation if it is taken too much or too little. A large number of patients around the world are suffering from iron disorders. However, there are many problems using drugs to treat iron overload and causing prolonged and unbearable suffering for patients. Controlling iron absorption and utilization through diet is becoming the acceptable, safe and healthy method. At present, many literatures have reported that polyphenols can interact with iron ions and can be expected to chelate iron ions, depending on their types and structures. Besides, polyphenols often interact with other macromolecules in the diet, which may complicate this phenols-Fe behavior and give rise to the necessity of building phenolic based biopolymer materials. The biopolymer materials, constructed by self-assembly (non-covalent) or chemical modification (covalent), show excellent properties such as good permeability, targeting, biocompatibility, and high chelation ability. It is believed that this review can greatly facilitate the development of polyphenols-based biopolymer materials construction for regulating iron and improving the well-being of patients.
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Affiliation(s)
- Yafei Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaojing Tian
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Anguo Teng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yu Li
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yuzhen Jiao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Kaixuan Zhao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ruonan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ning Yang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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6
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Günal-Köroğlu D, Lorenzo JM, Capanoglu E. Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion. Food Res Int 2023; 173:113269. [PMID: 37803589 DOI: 10.1016/j.foodres.2023.113269] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/09/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
This review summarizes the literature on the interaction between plant-based proteins and phenolics. The structure of the phenolic compound, the plant source of proteins, matrix properties (pH, temperature), and interaction mechanism (covalent and non-covalent) change the secondary structure, ζ-potential, surface hydrophobicity, and thermal stability of proteins as well as their functional properties including solubility, foaming, and emulsifying properties. Studies indicated that the foaming and emulsifying properties may be affected either positively or negatively according to the type and concentration of the phenolic compound. Protein digestibility, on the other hand, differs depending on (1) the phenolic concentration, (2) whether the food matrix is solid or liquid, and (3) the state of the food-whether it is heat-treated or prepared as a mixture without heat treatment in the presence of phenolics. This review comprehensively covers the effects of protein-phenolic interactions on the structure and properties of proteins, including functional properties and digestibility both in model systems and real food matrix.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, 32900 Ourense, Spain.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
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7
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Balta V, Đikić D, Landeka Jurčević I, Odeh D, Oršolić N, Ferara N, Dilber D, Dragičević P, Dragović-Uzelac V. The Effect of a High-Protein Diet Supplemented with Blackthorn Flower Extract on Polyphenol Bioavailability and Antioxidant Status in the Organs of C57BL/6 Mice. Nutrients 2023; 15:4066. [PMID: 37764849 PMCID: PMC10535945 DOI: 10.3390/nu15184066] [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: 09/04/2023] [Revised: 09/13/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
The health benefits of polyphenols are based on their bioavailability, which is why a significant portion of research focuses on factors that affect their bioavailability. Previous studies suggest that the intake of polyphenols along with macronutrients in food represents one of the key factors influencing the bioavailability of polyphenols and, consequently, their biological activity in the organism. Since polyphenols in the human diet are mainly consumed in food together with macronutrients, this study investigated the in vivo absorption, metabolism, and distribution of polyphenolic compounds from the water extract of blackthorn flower (Prunus spinosa L.) in combination with a protein-enriched diet in the organs (small intestine, liver, kidney) of C57BL/6 mice. The bioaccumulation of polyphenol molecules, biologically available maximum concentrations of individual groups of polyphenol molecules, and their effect on the oxidative/antioxidative status of organs were also examined. The results of this study indicate increased bioabsorption and bioavailability of flavan-3-ols (EC, EGCG) and reduced absorption kinetics of certain polyphenols from the groups of flavonols, flavones, and phenolic acids in the organs of C57BL/6 mice after intragastric administration of the water extract of blackthorn flower (Prunus spinosa L.) in combination with a diet enriched with whey proteins. Furthermore, subchronic intake of polyphenols from the water extract of blackthorn flower (Prunus spinosa L.) in combination with a diet enriched with whey proteins induces the synthesis of total glutathione (tGSH) in the liver and superoxide dismutase (SOD) in the liver and small intestine. The results of this study suggest potential applications in the development of functional foods aimed at achieving the optimal health status of the organism and the possibility of reducing the risk of oxidative stress-related disease.
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Affiliation(s)
- Vedran Balta
- Faculty of Science, University of Zagreb, Rooseveltov Trg 6, 10000 Zagreb, Croatia; (D.Đ.); (D.O.); (N.O.)
| | - Domagoj Đikić
- Faculty of Science, University of Zagreb, Rooseveltov Trg 6, 10000 Zagreb, Croatia; (D.Đ.); (D.O.); (N.O.)
| | - Irena Landeka Jurčević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.L.J.); (V.D.-U.)
| | - Dyana Odeh
- Faculty of Science, University of Zagreb, Rooseveltov Trg 6, 10000 Zagreb, Croatia; (D.Đ.); (D.O.); (N.O.)
| | - Nada Oršolić
- Faculty of Science, University of Zagreb, Rooseveltov Trg 6, 10000 Zagreb, Croatia; (D.Đ.); (D.O.); (N.O.)
| | - Nikola Ferara
- Department of Dermatovenereology, University Hospital Centre Sestre Milosrdnice, Vinogradska Cesta 29, 10000 Zagreb, Croatia;
| | - Dario Dilber
- Magdalena Clinic for Cardiovascular Diseases, Ljudevita Gaja 2, 49217 Krapinske Toplice, Croatia;
| | - Petar Dragičević
- University Hospital Centre Zagreb, 12 Kišpatićeva St, 10000 Zagreb, Croatia;
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.L.J.); (V.D.-U.)
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8
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Salem HM, Saad AM, Soliman SM, Selim S, Mosa WFA, Ahmed AE, Al Jaouni SK, Almuhayawi MS, Abd El-Hack ME, El-Tarabily KA, El-Saadony MT. Ameliorative avian gut environment and bird productivity through the application of safe antibiotics alternatives: a comprehensive review. Poult Sci 2023; 102:102840. [PMID: 37478510 PMCID: PMC10393590 DOI: 10.1016/j.psj.2023.102840] [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] [Received: 02/09/2023] [Revised: 05/28/2023] [Accepted: 06/01/2023] [Indexed: 07/23/2023] Open
Abstract
The avian digestive tract is an important system for converting ingested food into the nutrients their bodies need for maintenance, growth, and reproduction (meat, table eggs, and fertile eggs). Therefore, preserving digestive system integrity is crucial to bird health and productivity. As an alternative to antibiotics, the world has recently turned to the use of natural products to enhance avian development, intestinal health, and production. Therefore, the primary goal of this review is to explain the various characteristics of the avian digestive tract and how to enhance its performance with natural, safe feed additives such as exogenous enzymes, organic acids, photogenic products, amino acids, prebiotics, probiotics, synbiotics, and herbal extracts. In conclusion, the composition of the gut microbiome can be influenced by a number of circumstances, and this has important consequences for the health and productivity of birds. To better understand the connection between pathogens, the variety of therapies available, and the microbiome of the gut, additional research needs to be carried out.
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Affiliation(s)
- Heba M Salem
- Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt
| | - Ahmed M Saad
- Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Soliman M Soliman
- Department of Internal Medicine and Infectious Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, 72388, Saudi Arabia
| | - Walid F A Mosa
- Plant Production Department (Horticulture-Pomology), Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, 21531, Egypt
| | - Ahmed Ezzat Ahmed
- Biology Department, College of Science, King Khalid University, Abha, 61413, Saudi Arabia
| | - Soad K Al Jaouni
- Department of Hematology/Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, 21589, Saudi Arabia
| | - Mohammed S Almuhayawi
- Department of Clinical Microbiology and Immunology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, 21589, Saudi Arabia
| | - Mohamed E Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Khaled A El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
| | - Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
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9
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Dai YH, Wei JR, Chen XQ. Interactions between tea polyphenols and nutrients in food. Compr Rev Food Sci Food Saf 2023; 22:3130-3150. [PMID: 37195216 DOI: 10.1111/1541-4337.13178] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/08/2023] [Accepted: 05/01/2023] [Indexed: 05/18/2023]
Abstract
Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions.
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Affiliation(s)
- Yi-Hui Dai
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Jia-Ru Wei
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Xiao-Qiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
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10
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Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37154036 DOI: 10.1080/10408398.2023.2207661] [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: 05/10/2023]
Abstract
In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Ömer Said Toker
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
| | - Ibrahim Palabiyik
- Agriculture Faculty, Food Engineering Department, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Nevzat Konar
- Agriculture Faculty, Dairy Technology Department, Ankara University, Ankara, Turkey
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11
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Traditional processing techniques impacted the bioactivities of selected local consumed foods. SCIENTIFIC AFRICAN 2023. [DOI: 10.1016/j.sciaf.2023.e01558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
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12
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Günal-Köroğlu D, Turan S, Capanoglu E. Protein–phenolic interactions in lentil and wheat crackers with onion skin phenolics: effects of processing and in vitro gastrointestinal digestion. Food Funct 2023; 14:3538-3551. [PMID: 37009695 DOI: 10.1039/d2fo02885a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
This study aimed to evaluate the protein–phenolic interaction in functional crackers made of wheat/lentil flour with onion skin phenolics (onion skin powder: OSP, onion skin phenolic extract: OSE, or quercetin: Q) after in vitro gastrointestinal digestion.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Semra Turan
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
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13
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Davinelli S, Medoro A, Ali S, Passarella D, Intrieri M, Scapagnini G. Dietary Flavonoids and Adult Neurogenesis: Potential Implications for Brain Aging. Curr Neuropharmacol 2023; 21:651-668. [PMID: 36321225 PMCID: PMC10207917 DOI: 10.2174/1570159x21666221031103909] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 07/27/2022] [Accepted: 08/19/2022] [Indexed: 02/10/2023] Open
Abstract
Adult neurogenesis deficiency has been proposed to be a common hallmark in different age-related neurodegenerative diseases. The administration of flavonoids is currently reported as a potentially beneficial strategy for preventing brain aging alterations, including adult neurogenesis decline. Flavonoids are a class of plant-derived dietary polyphenols that have drawn attention for their neuroprotective and pro-cognitive effects. Although they undergo extensive metabolism and localize in the brain at low concentrations, flavonoids are now believed to improve cerebral vasculature and interact with signal transduction cascades involved in the regulation of adult neurogenesis. Furthermore, many dietary flavonoids have been shown to reduce oxidative stress and neuroinflammation, improving the neuronal microenvironment where adult neurogenesis occurs. The overall goal of this review is to summarize the evidence supporting the role of flavonoids in modulating adult neurogenesis as well as to highlight how these dietary agents may be promising candidates in restoring healthy brain function during physiological and pathological aging.
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Affiliation(s)
- Sergio Davinelli
- Department of Medicine and Health Sciences “V. Tiberio”, University of Molise, Campobasso 86100, Italy
| | - Alessandro Medoro
- Department of Medicine and Health Sciences “V. Tiberio”, University of Molise, Campobasso 86100, Italy
| | - Sawan Ali
- Department of Medicine and Health Sciences “V. Tiberio”, University of Molise, Campobasso 86100, Italy
| | - Daniela Passarella
- Department of Medicine and Health Sciences “V. Tiberio”, University of Molise, Campobasso 86100, Italy
| | - Mariano Intrieri
- Department of Medicine and Health Sciences “V. Tiberio”, University of Molise, Campobasso 86100, Italy
| | - Giovanni Scapagnini
- Department of Medicine and Health Sciences “V. Tiberio”, University of Molise, Campobasso 86100, Italy
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de Vera PJD, Tayone JC, De Las Llagas MCS. Cyperus iria linn. Roots ethanol extract: its phytochemicals, cytotoxicity, and anti-inflammatory activity. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2022. [DOI: 10.1080/16583655.2022.2123088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Peter Jan D. de Vera
- Natural Sciences Department, College of Arts and Sciences, Mindanao State University-Maguindanao, Dalican, Datu Odin Sinsuat, Maguindanao, PHILIPPINES
- Institute of Agriculture and Life Sciences, Davao Oriental State University, City of Mati, Davao Oriental, PHILIPPINES
| | - Janeth C. Tayone
- Institute of Agriculture and Life Sciences, Davao Oriental State University, City of Mati, Davao Oriental, PHILIPPINES
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15
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Interactions between Hazelnut (Corylus avellana L.) Protein and Phenolics and In Vitro Gastrointestinal Digestibility. SEPARATIONS 2022. [DOI: 10.3390/separations9120406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
In this study, we investigated the formation of protein–phenolic complexes from dephenolized hazelnut meal protein isolates (dHPI) and hazelnut skin phenolic extracts (HSE) and their effects on the bioaccessibility of both hazelnut proteins and phenolics. The dHPI–HSE complexes were of considerable size and were dependent on HSE concentration due to aggregation. Although catechin was the main component of HSE, it did not cause aggregation, except for a slight rise in particle size. According to fluorescence quenching, the hazelnut protein–phenolic extract complex had a linear Stern–Volmer plot expressing static quenching between 0–0.5 mM concentration; the interaction was mainly dependent on hydrogen bonding and van der Waals forces (ΔH < 0 and ΔS < 0), and the reaction was spontaneous (ΔG < 0). According to Fourier transform infrared (FTIR) spectroscopy results, higher phenolic extract concentration caused an increase in irregular structures in hazelnut protein, while the lowest catechin and phenolic concentration altered the regular structure. Skin extracts did not alter the digestibility of dephenolized proteins, but dephenolization reduced the degree of hydrolysis by pancreatin. The formation of the protein–phenolic complex had a beneficial effect on the bioaccessibility of hazelnut skin phenols, predominantly those on the galloylated form of the catechins, such as gallocatechin gallate and epigallocatechin gallate. Thus, the bioaccessibility and antioxidant activity analysis results showed that protein–phenolic complexes obtained from hazelnut meal and skin may promote the transition of phenolic compounds from the gastrointestinal tract without degradation.
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Doğan Cömert E, Gökmen V. Optimization of reaction conditions for the design of cereal-based dietary fibers with high antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6502-6510. [PMID: 35567535 DOI: 10.1002/jsfa.12017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 04/16/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Bound antioxidants are distinguished by their strong potential to defend the body against oxidative stress. Cereal bran fractions contain antioxidant compounds bound to dietary fiber, but this only occurs to a limited extent. Increasing the quantity of bound antioxidant compounds using soluble phenolic compounds is thought to be a possible method for designing cereal-based dietary fibers with high antioxidant potential. Certain cereal bran samples (wheat, oat, rye, and rice) were reacted with different concentrations of beverages (green tea infusion, black tea infusion, espresso, and red wine), rich in various soluble phenolic compounds. The interactive effects of parameters (time, temperature, and pH) and the optimum conditions for the reaction were determined using response surface methodology. RESULTS Green tea infusion (30 g·L-1 ) was found to be the most effective beverage. The pH rather than the time and temperature had significant (O p < 0.0001) effects on the reaction. Neutral or slightly alkaline conditions (pH 7.0-7.9) and mild temperatures (at about 50 °C) were found to be optimum to increase the antioxidant capacity of cereal bran samples. The total antioxidant capacity of oat bran treated with green tea infusion under optimum conditions (53.3 °C, pH 7.4, 60.0 min) reached 226.42 ± 0.88 mmol Trolox equivalent·kg-1 . The free amino groups in cereal bran were also found to decrease (32-95%) after treatment. CONCLUSION It is possible to design functional cereal-based dietary fibers, rich in bound antioxidant compounds through treatment with green tea infusion under optimum conditions. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ezgi Doğan Cömert
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey
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17
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Alaqeel NK, AlSheikh MH, Al-Hariri MT. Quercetin Nanoemulsion Ameliorates Neuronal Dysfunction in Experimental Alzheimer's Disease Model. Antioxidants (Basel) 2022; 11:1986. [PMID: 36290710 PMCID: PMC9598210 DOI: 10.3390/antiox11101986] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 10/03/2022] [Accepted: 10/03/2022] [Indexed: 09/05/2023] Open
Abstract
Aluminum is the most abundant metal that can get admission to the human through several means that include our food, drinking water, cans, drugs, and deodorants, causing neurodegenerative diseases such as Alzheimer's disease (AD). The present study aims to evaluate the role of quercetin nanoemulsion (QCNE) in attenuating neuronal dysfunction in aluminum chloride (AlCl3)-induced experimental AD. All animals were classified into six groups including negative control group (I): received a vehicle; QC group: received intraperitoneal (IP) injection of QC; Alzheimer's group: received AlCl3 orally; treated group (I): received AlCl3 orally and IP injection of QC; treated group (II): received AlCl3 orally and QC orally; and treated group (III): received AlCl3 orally and IP injection of QCNE. At the end of the experimental period (30 days), the brain was used to study biochemical parameters (measurement of neurotransmitters (serotonin, dopamine, and norepinephrine), oxidant/antioxidant parameters (reduced glutathione, malondialdehyde, superoxide dismutase, and advanced oxidation protein product), and inflammatory markers (adiponectin, interleukin 1β, and plasma tumor necrosis factor-alpha)), while another part was for brain immune-histochemical analysis (study cyclooxygenases (COX-1 and COX-2)). Results showed that the mean value of oxidative stress markers was significantly increased in the AD group as well as the inflammatory biomarkers and all the study neurotransmitters, whereas these parameters were attenuated in treated groups, especially those that received QCNE. The immunohistochemistry findings confirm our results. Both approaches (QC and QCNE) succeeded in retracting the negative impact of AlCl3. Meanwhile, the effect of QCNE is more potent in mitigating the impact mediated by AlCl3 in treated animals. In conclusion, the treatment mainly by QCNE has huge potential in protecting against AlCl3-induced neuronal dysfunction, as shown in our results by the elevation of brain antioxidant/anti-inflammatory activities and neurotransmitter levels as well as mending of the histopathological changes in animal models.
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Affiliation(s)
- Nouf K. Alaqeel
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University, Dammam 34212, Saudi Arabia
| | - Mona H. AlSheikh
- Department of Physiology, College of Medicine, Imam Abdulrahman Bin Faisal University, Dammam 34719, Saudi Arabia
| | - Mohammed T. Al-Hariri
- Department of Physiology, College of Medicine, Imam Abdulrahman Bin Faisal University, Dammam 34719, Saudi Arabia
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18
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Recombinant Thaumatin-Like Protein (rTLP) and Chitinase (rCHI) from Vitis vinifera as Models for Wine Haze Formation. Molecules 2022; 27:molecules27196409. [PMID: 36234944 PMCID: PMC9573663 DOI: 10.3390/molecules27196409] [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: 09/06/2022] [Revised: 09/21/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
Cross-linking net aggregates of thermolabile thaumatin-like proteins (TLPs) and chitinases (CHIs) are the primary source of haze in white wines. Although bentonite fining is still routinely used in winemaking, alternative methods to selectively remove haze proteins without affecting wine organoleptic properties are needed. The availability of pure TLPs and CHIs would facilitate the research for the identification of such technological advances. Therefore, we proposed the usage of recombinant TLP (rTLP) and CHI (rCHI), expressed by Komagataella phaffii, as haze-protein models, since they showed similar characteristics (aggregation potential, melting point, functionality, glycosylation levels and bentonite adsorption) to the native-haze proteins from Vitis vinifera. Hence, rTLP and rCHI can be applied to study haze formation mechanisms on a molecular level and to explore alternative fining methods by screening proteolytic enzymes and ideal adsorptive resins.
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Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4833-4843. [PMID: 36276553 PMCID: PMC9579258 DOI: 10.1007/s13197-022-05570-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/08/2022] [Accepted: 08/04/2022] [Indexed: 11/30/2022]
Abstract
The non-proteinous amino acid L-theanine (L-THE) is associated with a range of health benefits including improvements in immune function, cardiovascular outcomes and cognition. The aims of this study were to develop a food product (mango sorbet; ms-L-THE) containing physiologically relevant doses of L-THE (0.2/100 g w/w) and determine its antioxidant, physicochemical and sensory properties in comparison to a mango sorbet without L-THE (ms). Total phenolic and flavanol content, and antioxidant analysis (DPPH, FRAP and ABTS) were determined spectrophotometrically. Both products were also evaluated for acceptability and likeability in healthy participants using the 9-point hedonic scale. Any differences that could be caused by the addition of L-THE were examined using the triangle test. Results indicated no significant differences between ms-L-THE and ms in taste of the products (p > 0.05), and the ms-L-THE was well received and accepted as a potential commercial product. Findings of the DPPH assay indicated significant difference between the two products (p < 0.05). In conclusion, we have successfully created a mango sorbet that contains a potentially physiologically relevant concentration of L-THE with antioxidant properties that could be used as a novel method of L-THE delivery to clinical and healthy populations.
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20
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Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation. Foods 2022; 11:foods11152329. [PMID: 35954095 PMCID: PMC9368299 DOI: 10.3390/foods11152329] [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: 07/14/2022] [Revised: 08/02/2022] [Accepted: 08/02/2022] [Indexed: 11/17/2022] Open
Abstract
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigated. Accelerated hydrolytic and oxidative degradation was noted in EVOO stored with the immersed cheese compared to control oil. Oxidation indicator (K232), myristic (C 14:0), and trans-oleic fatty acid (C18:1t) exceeded the prescribed limit for the EVOO category in oils stored with immersed C1 and C2, which indicated that standard analytical parameters are ineffective as tools to examine the declared quality and authenticity of such topping oils. The noted changes in fatty acid profile were primarily prescribed to the migration of fats. C1 and C2 influenced a comparable reduction in EVOO total identified phenolic content (−92.1% and −93.5%, respectively), despite having a different content of total proteins and moisture, whereas C3 influenced a slightly lower reduction (−85.0%). Besides the protein profile, other cheese compounds (e.g., moisture, carbohydrates) have been shown to have a considerable role in the development of the EVOO phenolic profile. Finally, compositional changes in EVOO used as a medium for cheese preservation are under significant influence of the cheese’s chemical composition.
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21
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Genovese A, Balivo A, Salvati A, Sacchi R. Functional ice cream health benefits and sensory implications. Food Res Int 2022; 161:111858. [DOI: 10.1016/j.foodres.2022.111858] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 08/07/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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Liu J, Wang K, Wang M, Deng H, Chen X, Shang Y, Liu X, Yu X. Efficient whole cell biotransformation of tyrosol from L-tyrosine by engineered Escherichia coli. Enzyme Microb Technol 2022; 160:110100. [PMID: 35872508 DOI: 10.1016/j.enzmictec.2022.110100] [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: 02/26/2022] [Revised: 07/14/2022] [Accepted: 07/17/2022] [Indexed: 11/03/2022]
Abstract
An engineered Escherichia coli was constructed by co-expressing L-amino acid deaminase, α-keto acid decarboxylase, alcohol dehydrogenase, and glucose dehydrogenase through two plasmids for tyrosol production. The activity of the rate-limiting enzyme L-amino acid deaminase from Cosenzaea myxofaciens (CmAAD) toward tyrosine was improved by structure-guided modification. The enzyme activity of triple mutant CmAAD V438G/K147V/R151E toward tyrosine was ~5.12-fold higher than that of the wild-type CmAAD. Secondly, the plasmid copy numbers and the gene orders were optimized to improve the titer of tyrosol. Finally, the recombinant strain CS-6 transformed 10 mM tyrosine into 9.56 ± 0.64 mM tyrosol at 45 ℃, and the space-time yield reached 0.478 mM·L-1·h-1. This study proposes a novel idea for the efficient and natural production of tyrosol, which has great potential for industrial application.
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Affiliation(s)
- Jinbin Liu
- School of Marine and Bioengineering, YanCheng Institute of Technology, Yancheng, Jiangsu 224051, China
| | - Kaipeng Wang
- School of Marine and Bioengineering, YanCheng Institute of Technology, Yancheng, Jiangsu 224051, China
| | - Mian Wang
- School of Marine and Bioengineering, YanCheng Institute of Technology, Yancheng, Jiangsu 224051, China
| | - Huaxiang Deng
- Center for Synthetic Biochemistry, Institute of Synthetic Biology, Institutes of Advanced Technologies, Shenzhen, China
| | - Xiaodong Chen
- School of Marine and Bioengineering, YanCheng Institute of Technology, Yancheng, Jiangsu 224051, China
| | - Yueling Shang
- School of Marine and Bioengineering, YanCheng Institute of Technology, Yancheng, Jiangsu 224051, China
| | - Xiaochen Liu
- School of Marine and Bioengineering, YanCheng Institute of Technology, Yancheng, Jiangsu 224051, China
| | - Xiaohong Yu
- School of Marine and Bioengineering, YanCheng Institute of Technology, Yancheng, Jiangsu 224051, China.
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23
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Shams R, Singh J, Dash KK, Dar AH, Nayik GA, Ansari MJ, Hemeg HA, Ahmed AEM, Shaikh AM, Kovács B. Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder. Front Nutr 2022; 9:908570. [PMID: 35774545 PMCID: PMC9238412 DOI: 10.3389/fnut.2022.908570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 04/25/2022] [Indexed: 11/13/2022] Open
Abstract
In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L *, a *, and b * values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035-3,271 cm-1) and MD (930-3,220 cm-1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.
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Affiliation(s)
- Rafeeya Shams
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India
| | - Jagmohan Singh
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Maligram, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Srinagar, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India
| | - Hassan A. Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
| | - Abdelhakam Esmaeil Mohamed Ahmed
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
- Faculty of Forestry, University of Khartoum, Khartoum North, Sudan
| | | | - Béla Kovács
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
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24
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Kagambega W, Belem H, Meda RNT, Koama BK, Drabo AF, Kabore J, Traore A, Ouédraogo GA, Benedec D, Hanganu D, Vlase L, Vlase AM, Voștinaru O, Mogoșan C, Oniga I. Polyphenolic Profile, Anti-Inflammatory and Anti-Nociceptive Activities of Some African Medicinal Plants. PLANTS (BASEL, SWITZERLAND) 2022; 11:1377. [PMID: 35631802 PMCID: PMC9147499 DOI: 10.3390/plants11101377] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/17/2022] [Accepted: 05/17/2022] [Indexed: 06/15/2023]
Abstract
The aim of the present study was to investigate the polyphenolic profile and the anti-inflammatory and anti-nociceptive activities of four traditionally used medicinal plants from Burkina Faso: Parkia biglobosa, Detarium microcarpum, Vitellaria paradoxa and Sclerocarya birrea. The analysis of the main phenolic compounds was performed by the HPLC-UV-MS method. The anti-inflammatory effect of the aqueous bark extracts was investigated by the λ-carrageenan-induced rat paw edema test. The anti-nociceptive activity was evaluated by the Randall−Selitto test under inflammatory conditions. Seven phenolic acids (gallic, protocatechuic, gentisic, vanillic, p-coumaric, ferulic, and syringic acids), and three flavonoids (catechin, epicatechin, and quercitrin) were identified in the plant samples. High contents of gallic acid were determined in the D. microcarpum, P. biglobosa and S. birrea extracts (190−300 mg/100 g), and V. paradoxa extract was the richest in epicatechin (173.86 mg/100 g). The λ-carrageenan-induced inflammation was significantly reduced (p < 0.001) by the P. biglobosa and D. microcarpum extracts (400 mg/kg p.o.). Under the inflammatory conditions, a significant anti-nociceptive activity (p < 0.001) was obtained after 2−3 h from the induction of inflammation. The effects of the tested extracts could be related to the presence of polyphenols and could be useful in the management of certain inflammatory diseases.
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Affiliation(s)
- Windmi Kagambega
- Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Unité De Formation et de Recherche en Sciences et Techniques, Université Nazi Boni, Bobo-Dioulasso 01 BP 1091, Burkina Faso; (W.K.); (H.B.); (R.N.-T.M.); (B.K.K.); (A.-F.D.); (G.A.O.)
| | - Hadidjatou Belem
- Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Unité De Formation et de Recherche en Sciences et Techniques, Université Nazi Boni, Bobo-Dioulasso 01 BP 1091, Burkina Faso; (W.K.); (H.B.); (R.N.-T.M.); (B.K.K.); (A.-F.D.); (G.A.O.)
| | - Roland Nâg-Tiéro Meda
- Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Unité De Formation et de Recherche en Sciences et Techniques, Université Nazi Boni, Bobo-Dioulasso 01 BP 1091, Burkina Faso; (W.K.); (H.B.); (R.N.-T.M.); (B.K.K.); (A.-F.D.); (G.A.O.)
- Unité de Formation et de Recherche en Sciences et Techniques, Université Nazi Boni, Bobo-Dioulasso 01 BP 1091, Burkina Faso;
| | - Benjamin Kouliga Koama
- Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Unité De Formation et de Recherche en Sciences et Techniques, Université Nazi Boni, Bobo-Dioulasso 01 BP 1091, Burkina Faso; (W.K.); (H.B.); (R.N.-T.M.); (B.K.K.); (A.-F.D.); (G.A.O.)
- Unité de Formation et de Recherche en Sciences et Techniques, Université Nazi Boni, Bobo-Dioulasso 01 BP 1091, Burkina Faso;
- Laboratoire de Médicine et Pharmacopée Traditionnelle, Institut de Recherche en Sciences de la Santé (IRSS), Bobo-Dioulasso 01 BP 2779, Burkina Faso
| | - Anne-Flora Drabo
- Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Unité De Formation et de Recherche en Sciences et Techniques, Université Nazi Boni, Bobo-Dioulasso 01 BP 1091, Burkina Faso; (W.K.); (H.B.); (R.N.-T.M.); (B.K.K.); (A.-F.D.); (G.A.O.)
| | - Jacques Kabore
- Unité de Formation et de Recherche en Sciences et Techniques, Université Nazi Boni, Bobo-Dioulasso 01 BP 1091, Burkina Faso;
- Centre International de Recherche-Développement sur l’Élevage en Zones Subhumides (CIRDES), Unité de Recherches sur les Bases Biologiques de la Lutte Intégrée, Bobo-Dioulasso 01 BP 454, Burkina Faso
| | - Amadou Traore
- Laboratoire de Biologie et Santé Animales, Institut de l’Environnement et de Recherches Agricoles (INERA), Ouagadougou 04 BP 8645, Burkina Faso;
| | - Georges Anicet Ouédraogo
- Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Unité De Formation et de Recherche en Sciences et Techniques, Université Nazi Boni, Bobo-Dioulasso 01 BP 1091, Burkina Faso; (W.K.); (H.B.); (R.N.-T.M.); (B.K.K.); (A.-F.D.); (G.A.O.)
| | - Daniela Benedec
- Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 8 V. Babes Street, 400010 Cluj-Napoca, Romania; (D.B.); (L.V.); (A.-M.V.); (O.V.); (C.M.); (I.O.)
| | - Daniela Hanganu
- Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 8 V. Babes Street, 400010 Cluj-Napoca, Romania; (D.B.); (L.V.); (A.-M.V.); (O.V.); (C.M.); (I.O.)
| | - Laurian Vlase
- Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 8 V. Babes Street, 400010 Cluj-Napoca, Romania; (D.B.); (L.V.); (A.-M.V.); (O.V.); (C.M.); (I.O.)
| | - Ana-Maria Vlase
- Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 8 V. Babes Street, 400010 Cluj-Napoca, Romania; (D.B.); (L.V.); (A.-M.V.); (O.V.); (C.M.); (I.O.)
| | - Oliviu Voștinaru
- Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 8 V. Babes Street, 400010 Cluj-Napoca, Romania; (D.B.); (L.V.); (A.-M.V.); (O.V.); (C.M.); (I.O.)
| | - Cristina Mogoșan
- Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 8 V. Babes Street, 400010 Cluj-Napoca, Romania; (D.B.); (L.V.); (A.-M.V.); (O.V.); (C.M.); (I.O.)
| | - Ilioara Oniga
- Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 8 V. Babes Street, 400010 Cluj-Napoca, Romania; (D.B.); (L.V.); (A.-M.V.); (O.V.); (C.M.); (I.O.)
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Tamargo A, Cueva C, Silva M, Molinero N, Miralles B, Bartolomé B, Moreno-Arribas MV. Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota. Food Res Int 2022; 155:111010. [DOI: 10.1016/j.foodres.2022.111010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 02/10/2022] [Accepted: 02/12/2022] [Indexed: 12/23/2022]
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Lozano-Castellón J, Rinaldi de Alvarenga JF, Vallverdú-Queralt A, Lamuela-Raventós RM. Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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“Malancha” [Alternanthera philoxeroides (Mart.) Griseb.]: A Potential Therapeutic Option against Viral Diseases. Biomolecules 2022; 12:biom12040582. [PMID: 35454170 PMCID: PMC9025398 DOI: 10.3390/biom12040582] [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: 02/16/2022] [Revised: 04/07/2022] [Accepted: 04/11/2022] [Indexed: 02/01/2023] Open
Abstract
Alternanthera philoxeroides (Mart.) Griseb., commonly known as “Alligator weed” in English, and “Malancha” in Bengali, is a leafy vegetable from the family Amaranthaceae A. L. de Jussieu. This species is native to China, particularly to the provinces around the Yangtze River, other Far East and South-East Asian countries, and countries from other continents (e.g., South America). This plant also grows in certain areas in Australia, New Zealand, and the USA. While in Bangladesh the leaves of this plant are consumed as a vegetable, in China, this plant has been used widely as a traditional remedy for the treatment of various viral diseases (e.g., measles, influenza, and haemorrhagic fever). Flavonoids and saponins are the two largest groups of phytochemicals produced by this plant, and the antiviral property of this plant and its compounds has been studied extensively. This review article reviews all published literature on this plant and critically appraises its phytochemical profile linking to biomolecular interactions and therapeutic potential, particularly, against viral diseases.
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Pawar A, Russo M, Rani I, Goswami K, Russo GL, Pal A. A critical evaluation of risk to reward ratio of quercetin supplementation for COVID-19 and associated comorbid conditions. Phytother Res 2022; 36:2394-2415. [PMID: 35393674 PMCID: PMC9111035 DOI: 10.1002/ptr.7461] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 03/19/2022] [Accepted: 03/26/2022] [Indexed: 01/08/2023]
Abstract
The interim results of the large, multinational trials on coronavirus disease 2019 (COVID‐19) using a combination of antiviral drugs appear to have little to no effect on the 28‐day mortality or the in‐hospital course. Therefore, there is a still vivid interest in finding alternate re‐purposed drugs and nutrition supplements, which can halt or slow the disease severity. We review here the multiple preclinical studies, partially supported by clinical evidence showing the quercetin's possible therapeutic/prophylaxis efficacy against severe acute respiratory syndrome coronavirus (SARS‐CoV) as well as comorbidities like chronic obstructive pulmonary disease (COPD), diabetes mellitus, obesity, coagulopathy, and hypertension. Currently, 14 interventional clinical trials are underway assessing the efficacy of quercetin along with other antiviral drugs/nutritional supplements as prophylaxis/treatment option against COVID‐19. The present review is tempting to suggest that, based on circumstantial scientific evidence and preliminary clinical data, the flavonoid quercetin can ameliorate COVID‐19 infection and symptoms acting in concert on two parallel and independent paths: inhibiting key factors responsible for SARS‐CoV‐2 infections and mitigating the clinical manifestations of the disease in patients with comorbid conditions. Despite the broad therapeutic properties of quercetin, further high power randomized clinical trials are needed to firmly establish its clinical efficacy against COVID‐19.
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Affiliation(s)
- Anil Pawar
- Department of Zoology, DAV University, Jalandhar, India
| | - Maria Russo
- National Research Council, Institute of Food Sciences, Avellino, Italy
| | - Isha Rani
- Department of Biochemistry, Maharishi Markandeshwar Institute of Medical Sciences and Research (MMIMSR), Maharishi Markandeshwar University (MMU), Ambala, India
| | | | - Gian Luigi Russo
- National Research Council, Institute of Food Sciences, Avellino, Italy
| | - Amit Pal
- Department of Biochemistry, AIIMS, Kalyani, India
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Aoun R, Chokor FAZ, Taktouk M, Nasrallah M, Ismaeel H, Tamim H, Nasreddine L. Dietary fructose and its association with the metabolic syndrome in Lebanese healthy adults: a cross-sectional study. Diabetol Metab Syndr 2022; 14:29. [PMID: 35139893 PMCID: PMC8827166 DOI: 10.1186/s13098-022-00800-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 01/25/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Epidemiological studies investigating the association between dietary fructose intake and the metabolic syndrome (MetS) are scarce and have produced controversial findings. This study aimed at (1) assessing total dietary fructose intake in a sample of Lebanese healthy adults, and determining the intake levels of natural vs. added fructose; (2) investigating the association of dietary fructose with MetS; and (3) identifying the socioeconomic and lifestyle factors associated with high fructose intake. METHODS A cross-sectional survey was conducted on a representative sample of adults living in Beirut, Lebanon (n = 283). Anthropometric and biochemical data were collected, and dietary intake was assessed using a food frequency questionnaire. Intakes of naturally-occurring fructose from fructose-containing food sources, such as fruits, vegetables, honey, were considered as "natural fructose". Acknowledging that the most common form of added sugar in commodities is sucrose or High Fructose Corn Syrup (HFCS), 50% of added sugar in food products was considered as added fructose. Total dietary fructose intake was calculated by summing up natural and added fructose intakes. Logistic regression analyses were conducted to investigate the association of total, added and natural fructose intakes with the MetS and to identify the socioeconomic predictors of high fructose intake. RESULTS Mean intake of total fructose was estimated at 51.42 ± 35.54 g/day, representing 6.58 ± 3.71% of energy intakes (EI). Natural and added fructose intakes were estimated at 12.29 ± 8.57 and 39.12 ± 34.10 g/day (1.78 ± 1.41% EI and 4.80 ± 3.56% EI), respectively. Participants in the highest quartile of total and added fructose intakes had higher odds of MetS (OR = 2.84, 95%CI: 1.01, 7.94 and OR = 3.18, 95%CI: 1.06, 9.49, respectively). In contrast, natural fructose intake was not associated with MetS. Age, gender and crowding index were identified as factors that may modulate dietary fructose intakes. CONCLUSIONS The observed association between high added fructose intake and the MetS highlights the need for public health strategies aimed at limiting sugar intake from industrialized foods and promoting healthier dietary patterns in Lebanon.
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Affiliation(s)
- Rita Aoun
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Fatima Al Zahraa Chokor
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Mandy Taktouk
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Mona Nasrallah
- Department of Internal Medicine, Division of Endocrinology, Faculty of Medicine, American University of Beirut Medical Center, Beirut, Lebanon
- Vascular Medicine Program, American University of Beirut Medical Center, Beirut, Lebanon
| | - Hussain Ismaeel
- Vascular Medicine Program, American University of Beirut Medical Center, Beirut, Lebanon
- Division of Cardiology, Department of Internal Medicine, Faculty of Medicine, American University of Beirut Medical Center, Beirut, Lebanon
| | - Hani Tamim
- Department of Internal Medicine, Faculty of Medicine, American University of Beirut Medical Center, Beirut, Lebanon.
- Clinical Research Institute, Faculty of Medicine, American University of Beirut Medical Center, Beirut, Lebanon.
| | - Lara Nasreddine
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon.
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Kennedy DO, Wightman EL. Mental Performance and Sport: Caffeine and Co-consumed Bioactive Ingredients. Sports Med 2022; 52:69-90. [PMID: 36447122 PMCID: PMC9734217 DOI: 10.1007/s40279-022-01796-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/06/2022] [Indexed: 12/05/2022]
Abstract
The plant defence compound caffeine is widely consumed as a performance enhancer in a sporting context, with potential benefits expected in both physiological and psychological terms. However, although caffeine modestly but consistently improves alertness and fatigue, its effects on mental performance are largely restricted to improved attention or concentration. It has no consistent effect within other cognitive domains that are important to sporting performance, including working memory, executive function and long-term memory. Although caffeine's central nervous system effects are often attributed to blockade of the receptors for the inhibitory neuromodulator adenosine, it also inhibits a number of enzymes involved both in neurotransmission and in cellular homeostasis and signal propagation. Furthermore, it modulates the pharmacokinetics of other endogenous and exogenous bioactive molecules, in part via interactions with shared cytochrome P450 enzymes. Caffeine therefore enjoys interactive relationships with a wide range of bioactive medicinal and dietary compounds, potentially broadening, increasing, decreasing, or modulating the time course of their functional effects, or vice versa. This narrative review explores the mechanisms of action and efficacy of caffeine and the potential for combinations of caffeine and other dietary compounds to exert psychological effects in excess of those expected following caffeine alone. The review focusses on, and indeed restricted its untargeted search to, the most commonly consumed sources of caffeine: products derived from caffeine-synthesising plants that give us tea (Camellia sinensis), coffee (Coffea genus), cocoa (Theabroma cacao) and guaraná (Paullinia cupana), plus multi-component energy drinks and shots. This literature suggests relevant benefits to mental performance that exceed those associated with caffeine for multi-ingredient energy drinks/shots and several low-caffeine extracts, including high-flavanol cocoa and guarana. However, there is a general lack of research conducted in such a way as to disentangle the relative contributions of the component parts of these products.
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Affiliation(s)
- David O. Kennedy
- Brain, Performance and Nutrition Research Centre, Northumbria University, Newcastle-upon-Tyne, NE1 8ST UK
| | - Emma L. Wightman
- Brain, Performance and Nutrition Research Centre, Northumbria University, Newcastle-upon-Tyne, NE1 8ST UK
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31
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Sęczyk Ł, Król B, Kołodziej B. Wheat rolls fortified with Greek oregano ( Origanum vulgare ssp. hirtum (Link) Ietswaart) leaves – phytochemical changes during processing and simulated digestion, nutrient digestibility, and functional properties. Food Funct 2022; 13:7781-7793. [DOI: 10.1039/d2fo01350a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fortification with Greek oregano affects in vitro bioaccessibility of phytochemicals, protein and starch digestibility, and functional properties of wheat rolls.
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Affiliation(s)
- Łukasz Sęczyk
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland
| | - Beata Król
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland
| | - Barbara Kołodziej
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland
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Tomas M. Effect of dietary fiber addition on the content and in vitro bioaccessibility of antioxidants in red raspberry puree. Food Chem 2021; 375:131897. [PMID: 34959142 DOI: 10.1016/j.foodchem.2021.131897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 12/19/2022]
Abstract
The aim of the present study was to understand how the addition of pectin (2.5% and 5%) affected the content and bioaccessibility of phenolics in red raspberry puree. The results showed that the concentration of antioxidants in red raspberry puree was reduced with the addition of pectin. Similarly, addition of pectin to red raspberry puree significantly reduced the total phenolic content (15-20%), total antioxidant capacity (18-70%), and total monomeric anthocyanin (25-30%) after in vitro digestion. On the other hand, significant decreases in the bioaccessible amount of cyanidin (41%), cyanidin-3-glucoside (14%), cyanidin-3-rutinoside (17%), pelargonidin 3-glucoside (16%), and peonidin (28%) were observed after the addition of pectin (5% (w/w)) compared to the control (p < 0.05) as analyzed with the HPLC method. According to the LC-MS/MS analysis of red raspberry samples, five flavonoids (rutin, quercetin, kaempferol, myricetin, and phlorizin) and six phenolic acids (gallic acid, caffeic acid, chlorogenic acid, sinapic acid, p-coumaric acid, and ferulic acid) were detected. The effect of in vitro gastrointestinal digestion varied depending on the type of the phenolic compounds. Sinapic acid and phlorizin were not detected at all in the intestinal phase, indicating that they were completely degraded during digestion. The percentage bioaccessibility of gallic acid (49-88%), rutin (6-16%), and quercetin (23-33%) was decreased proportionally with the increase in the pectin content in red raspberry purees (p < 0.05). On the other hand, only 5% pectin addition to red raspberry puree resulted with a significant decrease in the amount of bioaccessible caffeic acid (8% to 5%), kaempferol (24% to 13%), ferulic acid (26% to 10%), and myricetin (91% to 57%) (p < 0.05). Overall, the present study highlighted that incorporation of pectin to red raspberry puree reduced the amount of bioaccessible polyphenols.
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Affiliation(s)
- Merve Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey.
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Influence of Phenolic-Food Matrix Interactions on In Vitro Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste. Antioxidants (Basel) 2021; 10:antiox10111825. [PMID: 34829697 PMCID: PMC8614679 DOI: 10.3390/antiox10111825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/12/2021] [Accepted: 11/15/2021] [Indexed: 11/20/2022] Open
Abstract
This model study aimed to evaluate the effect of phenolic–food matrix interactions on the in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starch digestibility in fortified white bean paste. The magnitude of food matrix effects on phenolics bioaccessibility and antioxidant activity was estimated based on “predicted values” and “combination indexes”. Furthermore, the protein–phenolics interactions were investigated using electrophoretic and chromatographic techniques. The results demonstrated phenolic–food matrix interactions, in most cases, negatively affected the in vitro bioaccessibility and antioxidant activity of phenolic compounds as well as nutrient digestibility. The lowest in vitro bioaccessibility of phenolic compounds in fortified paste was found for quercetin (45.4%). The most negative impact on the total starch digestibility and relative digestibility of proteins was observed for catechin–digestibility lower by 14.8%, and 21.3% (compared with control), respectively. The observed phenolic–food matrix interactions were strictly dependent on the applied phenolic compound, which indicates the complex nature of interactions and individual affinity of phenolic compounds to food matrix components. In conclusion, phenolic–food matrix interactions are an important factor affecting the nutraceutical and nutritional potential of fortified products.
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Reviewing the Benefits of Grazing/Browsing Semiarid Rangeland Feed Resources and the Transference of Bioactivity and Pro-Healthy Properties to Goat Milk and Cheese: Obesity, Insulin Resistance, Inflammation and Hepatic Steatosis Prevention. Animals (Basel) 2021; 11:ani11102942. [PMID: 34679963 PMCID: PMC8532773 DOI: 10.3390/ani11102942] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 10/05/2021] [Accepted: 10/06/2021] [Indexed: 12/16/2022] Open
Abstract
The rangeland is an ecological resource that provides multiple benefits for environment and agriculture. Grazing/browsing on rangelands is a useful and inexpensive means to produce food derived from animal products. The aim of this study was to review the benefits of producing milk and cheese under this system in terms of bioactivity and the health benefits of their consumption in model animals. To conduct this review, we particularly considered the experiments that our research group carried out along the last fifteen years at the Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán in Mexico. Firstly, we examined the forages consumed by goats on the rangelands in terms of plant bioactive compound occurrence and their concentration. Further, goat milk and cheese coming from (1) grazing animals, (2) animals managed indoors, and from (3) animals managed indoor supplemented with rich plant bioactive compounds, were analyzed. Milk was discussed to modulate the negative effects of high-fat diets in mice. Forages consumed by goats on the rangelands showed a close correlation between antioxidant activity assessed by the DPPH+ radical with total flavonoid and total polyphenol contents (TPC). Milk concentration of PUFA, MUFA, and n-3 fatty acids from grazing goats (4.7%, 25.2%, and 0.94% of FAME) was higher than milk from goats fed indoor diets (ID). Similar results were shown in cheese. TPC was higher in cheese manufactured with milk from grazing goats (300 mg of GAE/kg of cheese) when compared to cheese from milk goats fed ID (60 mg of GAE/of cheese). Acacia pods are a semiarid rangeland feed resource that transfers pro-healthy activity, inhibited in vitro lipid peroxidation (inhibition of TBARS formation) and diminished the damage induced by reactive oxygen species (ROS). Additionally, in vivo assessment revealed that Acacia species increased free radical scavenging (DPPH), oxygen radical absorbance capacity, and anti-inflammatory activity. The results highlight that grazing/browsing practices are superior to indoor feeding in order to promote the transference of bioactive compounds from vegetation to animal tissue, and finally to animal products. Grazing management represents a better option than indoor feeding to enhance bioactivity of milk and cheese. Supplementation with rich-bioactive compound forages increased total polyphenol, hydroxycinnamic acids, and flavonoid concentrations in milk and cheese. The consumption of goat milk prevents obesity, insulin resistance, inflammation, and hepatic steatosis while on a high-fat diet induced obesity in mice.
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35
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Ge G, Zhao J, Zheng J, Zhao M, Sun W. Pepsin Diffusivity and In Vitro Gastric Digestion of Soymilk as Affected by Binding of Tea Polyphenols to Soy Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11043-11052. [PMID: 34499500 DOI: 10.1021/acs.jafc.1c04705] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
This study aimed to investigate the effect of tea polyphenol extract (TPE) on the in vitro gastric digestion of soymilk. Fluorescence recovery after photobleaching was applied to measure pepsin diffusivity in soymilk. The characteristics of soymilk digesta were evaluated by gel electrophoresis, degree of hydrolysis (DH), molecular weight distribution, free amino acid analysis, particle size, antioxidant capacity, and trypsin/chymotrypsin inhibitor activity (TIA/CIA). The binding between soy proteins and tea polyphenols could significantly impair in vitro gastric digestion of soymilk by decreasing pepsin diffusivity from 91.3 to 70.3 μm2/s and DH from 17.13 to 13.93% with 1.2 mg/g TPE addition. Soymilk with 0.6 mg/g TPE addition exhibited low TIA/CIA and a strong antioxidant capacity in gastric digesta, which might be good for the following intestinal digestion. A better understanding of the effect of polyphenol on the digestion of protein-based food may be beneficial to innovation in food manufacturing.
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Affiliation(s)
- Ge Ge
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Jie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Jiabao Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
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Shannon E, Conlon M, Hayes M. Seaweed Components as Potential Modulators of the Gut Microbiota. Mar Drugs 2021; 19:358. [PMID: 34201794 PMCID: PMC8303941 DOI: 10.3390/md19070358] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/20/2021] [Accepted: 06/20/2021] [Indexed: 12/11/2022] Open
Abstract
Macroalgae, or seaweeds, are a rich source of components which may exert beneficial effects on the mammalian gut microbiota through the enhancement of bacterial diversity and abundance. An imbalance of gut bacteria has been linked to the development of disorders such as inflammatory bowel disease, immunodeficiency, hypertension, type-2-diabetes, obesity, and cancer. This review outlines current knowledge from in vitro and in vivo studies concerning the potential therapeutic application of seaweed-derived polysaccharides, polyphenols and peptides to modulate the gut microbiota through diet. Polysaccharides such as fucoidan, laminarin, alginate, ulvan and porphyran are unique to seaweeds. Several studies have shown their potential to act as prebiotics and to positively modulate the gut microbiota. Prebiotics enhance bacterial populations and often their production of short chain fatty acids, which are the energy source for gastrointestinal epithelial cells, provide protection against pathogens, influence immunomodulation, and induce apoptosis of colon cancer cells. The oral bioaccessibility and bioavailability of seaweed components is also discussed, including the advantages and limitations of static and dynamic in vitro gastrointestinal models versus ex vivo and in vivo methods. Seaweed bioactives show potential for use in prevention and, in some instances, treatment of human disease. However, it is also necessary to confirm these potential, therapeutic effects in large-scale clinical trials. Where possible, we have cited information concerning these trials.
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Affiliation(s)
- Emer Shannon
- Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
- CSIRO Health and Biosecurity, Kintore Avenue, Adelaide, SA 5000, Australia;
| | - Michael Conlon
- CSIRO Health and Biosecurity, Kintore Avenue, Adelaide, SA 5000, Australia;
| | - Maria Hayes
- Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
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Kaufmann KC, Czakoski A, Barbin DF, da Cunha RL. Incompatibility between sodium caseinate - locust bean gum induced by NaCl and yerba mate extract. Int J Biol Macromol 2021; 183:276-284. [PMID: 33892034 DOI: 10.1016/j.ijbiomac.2021.04.106] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 04/09/2021] [Accepted: 04/17/2021] [Indexed: 11/20/2022]
Abstract
Aqueous two-phase system (ATPS) is a technique used for the separation of biopolymers in two aqueous phases. Some combinations of biopolymers can form a water-in-water (W/W) emulsion due to steric exclusion and thermodynamic incompatibility between these biopolymers under some specific conditions. In this work, the formation of W/W emulsions composed of sodium caseinate (SCN) and locust bean gum (LBG) was evaluated, using NaCl or yerba mate extract as the driving force for the phase separation, which was described by phase's diagrams. Phase diagrams are like fingerprints of ATPS systems, which demonstrate the specific conditions to develop separate phases. Phase diagrams of the two systems show that at the same concentrations of protein and carbohydrate, the addition of NaCl or extract induced the separation of the compounds differently. Salt promotes phase separation by steric exclusion, each phase being rich in one of the polymers. Since extract may also induce other effects, such as the formation of a SCN-extract-LBG complex, migration of LBG to the SCN-rich phase was promoted, modifying the characteristics of the tie lines in the phase diagrams. However, it was feasible to separate the protein in systems containing concentrated phenolic extract, whose incorporation is relevant considering its antioxidant activity.
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Affiliation(s)
- Karine Cristine Kaufmann
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Aline Czakoski
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Douglas Fernandes Barbin
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Rosiane Lopes da Cunha
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil.
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Kasprzak-Drozd K, Oniszczuk T, Stasiak M, Oniszczuk A. Beneficial Effects of Phenolic Compounds on Gut Microbiota and Metabolic Syndrome. Int J Mol Sci 2021; 22:3715. [PMID: 33918284 PMCID: PMC8038165 DOI: 10.3390/ijms22073715] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 03/25/2021] [Accepted: 03/30/2021] [Indexed: 12/12/2022] Open
Abstract
The human intestine contains an intricate community of microorganisms, referred to as the gut microbiota (GM), which plays a pivotal role in host homeostasis. Multiple factors could interfere with this delicate balance, including genetics, age, medicines and environmental factors, particularly diet. Growing evidence supports the involvement of GM dysbiosis in gastrointestinal (GI) and extraintestinal metabolic diseases. The beneficial effects of dietary polyphenols in preventing metabolic diseases have been subjected to intense investigation over the last twenty years. As our understanding of the role of the gut microbiota advances and our knowledge of the antioxidant and anti-inflammatory functions of polyphenols accumulates, there emerges a need to examine the prebiotic role of dietary polyphenols. This review firstly overviews the importance of the GM in health and disease and then reviews the role of dietary polyphenols on the modulation of the gut microbiota, their metabolites and how they impact on host health benefits. Inter-dependence between the gut microbiota and polyphenol metabolites and the vital balance between the two in maintaining the host gut homeostasis are also discussed.
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Affiliation(s)
- Kamila Kasprzak-Drozd
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Mateusz Stasiak
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland;
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
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Wang Y, Wang C, Li K, Song X, Yan X, Yu L, He Z. Recent advances of nanomedicine-based strategies in diabetes and complications management: Diagnostics, monitoring, and therapeutics. J Control Release 2021; 330:618-640. [PMID: 33417985 DOI: 10.1016/j.jconrel.2021.01.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 02/07/2023]
Abstract
Diabetes mellitus (DM) is a metabolic disorder characterized by the presence of chronic hyperglycemia driven by insulin deficiency or resistance, imposing a significant global burden affecting 463 million people worldwide in 2019. This review has comprehensively summarized the application of nanomedicine with accurate, patient-friendly, real-time properties in the field of diabetes diagnosis and monitoring, and emphatically discussed the unique potential of various nanomedicine carriers (e.g., polymeric nanoparticles, liposomes, micelles, microparticles, microneedles, etc.) in the management of diabetes and complications. Novel delivery systems have been developed with improved pharmacokinetics and pharmacodynamics, excellent drug biodistribution, biocompatibility, and therapeutic efficacy, long-term action safety, as well as the improved production methods. Furthermore, the effective nanomedicine for the treatment of several major diabetic complications with significantly improved life qualities of diabetic patients were discussed in detail. Going through the literature review, several critical issues of the nanomedicine-based strategies applications need to be addressed such as stabilities and long-term safety effects in vivo, the deficiency of standard for formulation administration, feasibility of scale-up, etc. Overall, the review provides an insight into the design, advantages and limitations of novel nanomedicine application in the diagnostics, monitoring, and therapeutics of DM.
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Affiliation(s)
- Yanan Wang
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, College of Chemistry and Chemical Engineering, Ocean University of China
| | - Chunhui Wang
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, College of Chemistry and Chemical Engineering, Ocean University of China
| | - Keyang Li
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, College of Chemistry and Chemical Engineering, Ocean University of China
| | - Xinyu Song
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, College of Chemistry and Chemical Engineering, Ocean University of China
| | - Xuefeng Yan
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, College of Chemistry and Chemical Engineering, Ocean University of China
| | - Liangmin Yu
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, College of Chemistry and Chemical Engineering, Ocean University of China.
| | - Zhiyu He
- Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, College of Chemistry and Chemical Engineering, Ocean University of China.
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40
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Abdel-Moneim AME, Shehata AM, Alzahrani SO, Shafi ME, Mesalam NM, Taha AE, Swelum AA, Arif M, Fayyaz M, Abd El-Hack ME. The role of polyphenols in poultry nutrition. J Anim Physiol Anim Nutr (Berl) 2020; 104:1851-1866. [PMID: 32969538 DOI: 10.1111/jpn.13455] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/12/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
In the last two decades, poultry and animal industries became increasingly interested in using plant-based feed supplements, herbs and their derivatives to retain or enhance their health and productivity. These health benefits for the host mainly attributed to the secondary plant metabolites, namely polyphenols. Polyphenols are renowned for their antioxidant, immunomodulatory, anti-mutagenic and anti-inflammatory properties. However, despite these advantages of polyphenols, they have been characterized by poor absorption in the gut and low concentration in target cells that compromise their role as effective antioxidants. The low bioavailability of polyphenols necessitates the need for further investigations to harness their full potential in poultry farms. This review is existing evidence about the bioavailability of polyphenols and their antioxidant, immunomodulatory, antimicrobial, detoxification properties and their impacts on poultry performance.
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Affiliation(s)
| | - Abdelrazeq M Shehata
- Department of Animal Production, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.,Department of Dairy Science & Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Seraj O Alzahrani
- Department of Chemistry, College of Science, Taibah University, Medina, Saudi Arabia
| | - Manal E Shafi
- Department of Biological Sciences, Zoology, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Noura M Mesalam
- Biological Application Department, Nuclear Research Center, Atomic Energy Authority, Abu-Zaabal, Egypt
| | - Ayman E Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina, Egypt
| | - Ayman A Swelum
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Muhammad Arif
- Department of Animal Sciences, College of Agriculture, University of Sargodha, Sargodha. Punjab, Pakistan
| | - Muhammad Fayyaz
- Department of Animal Sciences, College of Agriculture, University of Sargodha, Sargodha. Punjab, Pakistan
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41
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De Wit M, Du Toit A, Osthoff G, Hugo A. Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00133] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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42
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Zhang Q, Cheng Z, Wang Y, Fu L. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 2020; 61:3589-3615. [DOI: 10.1080/10408398.2020.1803199] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Zhouzhou Cheng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
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43
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Tian XZ, Lu Q, Paengkoum P, Paengkoum S. Short communication: Effect of purple corn pigment on change of anthocyanin composition and unsaturated fatty acids during milk storage. J Dairy Sci 2020; 103:7808-7812. [PMID: 32684465 DOI: 10.3168/jds.2020-18409] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Accepted: 04/19/2020] [Indexed: 12/18/2022]
Abstract
Unsaturated fatty acids (UFA) in milk give rise to radicals and lead to lipid oxidation during storage, reducing the commercial value of milk. The objective of this study was to observe the effect of anthocyanins from purple corn pigment on the oxidation of UFA in milk. Milk samples were randomly divided into 2 groups: (1) the control (without purple corn pigment) and (2) treatment (0.3% purple corn pigment), using a completely randomized design. The milk samples were placed into plastic tubes and stored at 4°C for a period of 0, 1, 3, and 7 d. Individual anthocyanin composition and UFA were detected by HPLC-mass spectrometry and gas chromatography-mass spectrometry, respectively. The results indicated that pelargonidin (0.258 vs. 0.054 µg/mL), cyanidin (5.550 vs. 1.808 µg/mL), petunidin (0.464 vs. 0.107 µg/mL), delphinidin (2.061 vs. 0.123 µg/mL), and total anthocyanin (8.332 vs. 2.091 µg/mL) significantly decreased in response to increasing storage day. Of interest, purple corn pigment had a significant effect on most of the UFA (C14:1n-5, C16:1n-7, C18:1n-9, C18:2n-6, C18:3n-3, C18:3n-6, C20:2n-6, C20:3n-3, and C20:4n-6), except for C17:1n-7 and C20:3n-6. Specifically, various stronger positive correlations were noted for anthocyanin composition and UFA (pelargonidin and petunidin with C14:1n-5, C17:1n-7, C18:2n-6, C20:2n-6, C20:3n-3, and C20:4n-6; and cyanidin and total anthocyanins with C14:1n-5, C16:1n-7, C17:1n-7). Collectively, the current study suggested that the addition of anthocyanins from purple corn pigment had the potential to maintain UFA concentrations in milk during the storage period.
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Affiliation(s)
- X Z Tian
- College of Animal Science, Guizhou University, Guiyang, 550025, China; Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang, 550025, China.
| | - Q Lu
- College of Animal Science, Guizhou University, Guiyang, 550025, China; Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang, 550025, China
| | - P Paengkoum
- School of Animal Technology and Innovation, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - S Paengkoum
- Program in Agriculture, Faculty of Science and Technology, Nakhon Ratchasima Rajabhat University, Muang, Nakhon Ratchasima, 30000, Thailand
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Bucalossi G, Fia G, Dinnella C, De Toffoli A, Canuti V, Zanoni B, Servili M, Pagliarini E, Gallina Toschi T, Monteleone E. Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chem 2020; 315:126291. [PMID: 32018082 DOI: 10.1016/j.foodchem.2020.126291] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/09/2020] [Accepted: 01/22/2020] [Indexed: 11/20/2022]
Abstract
Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional ingredient. However, phenols may negative affect sensory quality of food. Chemical and sensory properties of UG phenols in plant-based foods were not investigated before. With this aim, an extract from UGs, obtained by a green extraction technique, was used to fortify three plant-based food models: carbohydrates/acidic pH/sweet - beetroot purée, proteins/neutral pH/sweet - pea purée and starch/neutral pH - potato purée. Functional and sensory properties of phenol-enriched foods varied as a function of their composition and original taste. The amount of UG phenols recovered from potato purée was higher than that recovered from beetroot and pea purée, while the antioxidant activity detected in beetroot purée was higher than that in potato and pea purée. Significant variations of sourness, saltiness, bitterness and astringency were induced by UG phenols added to food models. Beetroot purée resulted more appropriate to counteract the negative sensations induced by UG phenols.
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Affiliation(s)
- Ginevra Bucalossi
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Alessandra De Toffoli
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Valentina Canuti
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Bruno Zanoni
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Giovanni Celoria, 2, 20133 Milano, Italy.
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum - University of Bologna, Italy.
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
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Cömert ED, Gökmen V. Physiological relevance of food antioxidants. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 93:205-250. [PMID: 32711863 DOI: 10.1016/bs.afnr.2020.03.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Dietary antioxidants are associated with prevention of oxidative stress related chronic diseases including certain types of cancer, cardiovascular diseases, diabetes, and neurodegenerative diseases. In recent years, there has been a growing interest in extending the knowledge on their physiological effects in human body. There are numbers of epidemiological, clinical, meta-analysis, and in vitro studies to explain formation mechanisms of each chronic diseases as well as the potential effects of dietary antioxidants on these diseases and gut health. Comprehensive studies for food antioxidants' journey from dietary intake to target tissues/organs deserve a serious consideration to have a clear understanding on the physiological effects of dietary antioxidants. Therefore, absorption and metabolism of dietary antioxidants, and the factors affecting their absorption, such as solubility of antioxidants, food matrix, and interaction between antioxidants have been evaluated in several research articles. This chapter provides an overview about potential health effects of dietary antioxidants considering with their absorption and metabolism in human body.
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Affiliation(s)
- Ezgi Doğan Cömert
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey.
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46
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Lalitha N, Sadashivaiah B, Talahalli RR, Singh SA. Lectin rich horsegram protein and myricetin activates insulin signaling – A study targeting PTP1β. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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47
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Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace. Foods 2020; 9:foods9040405. [PMID: 32244662 PMCID: PMC7230439 DOI: 10.3390/foods9040405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Accepted: 03/06/2020] [Indexed: 11/23/2022] Open
Abstract
High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5–10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (w/v) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.
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48
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Kosińska-Cagnazzo A, Heeger A, Udrisard I, Mathieu M, Bach B, Andlauer W. Phenolic compounds of grape stems and their capacity to precipitate proteins from model wine. Journal of Food Science and Technology 2019; 57:435-443. [PMID: 32116353 DOI: 10.1007/s13197-019-04071-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/19/2019] [Accepted: 08/29/2019] [Indexed: 10/26/2022]
Abstract
Reintegration of grape stem, a by-product from wine production, into the food chain is of high interest from an economic and environmental perspective. Therefore, an investigation of stems was undertaken and is described here. It is known that quality of stems is of high variability. In this study the stems from four grapevine varieties (Syrah, Cabernet Sauvignon, Merlot and Chasselas) cultivated in Switzerland were treated in following ways: drying, cutting and separation into fractions based on particle size. All fractions were then characterised for their phenolic compounds content. It was found that Chasselas fractions contained most phenolic compounds. The addition of grape stems of the four different varieties allowed reduction of the protein content of a model wine. The extent of protein precipitation was highly correlated with the amount of phenolic compounds in stems added. Among the examined varieties, Chasselas brought most promising results, with the high reduction of the protein at low level of stem addition.
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Affiliation(s)
- Agnieszka Kosińska-Cagnazzo
- 1Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais-Wallis), Route du Rawyl 47, 1950 Sion, Switzerland
| | - Andrea Heeger
- 1Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais-Wallis), Route du Rawyl 47, 1950 Sion, Switzerland.,2Department of Nutrition and Food Sciences, University of Bonn, Endenicher Allee 11-13, 53115 Bonn, Germany
| | - Isabelle Udrisard
- 1Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais-Wallis), Route du Rawyl 47, 1950 Sion, Switzerland
| | - Marc Mathieu
- 1Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais-Wallis), Route du Rawyl 47, 1950 Sion, Switzerland
| | - Benoît Bach
- Changins, Viticulture and Enology, University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Wilfried Andlauer
- 1Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais-Wallis), Route du Rawyl 47, 1950 Sion, Switzerland
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Patagonian Berries: Healthy Potential and the Path to Becoming Functional Foods. Foods 2019; 8:foods8080289. [PMID: 31357475 PMCID: PMC6722795 DOI: 10.3390/foods8080289] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/21/2019] [Accepted: 07/22/2019] [Indexed: 12/12/2022] Open
Abstract
In recent years, there has been an increasing interest in studying food and its derived ingredients that can provide beneficial effects for human health. These studies are helping to understand the bases of the ancestral use of several natural products, including native fruits as functional foods. As a result, the polyphenol profile and the antioxidant capacity of the extracts obtained from different Patagonian native berries have been described. This review aims to provide valuable information regarding fruit quality, its particular compound profile, and the feasibility of producing functional foods for human consumption to prevent disorders such as metabolic syndrome and cardiovascular diseases. We also discuss attempts concerning the domestication of these species and generating knowledge that strengthens their potential as traditional fruits in the food market and as a natural heritage for future generations. Finally, additional efforts are still necessary to fully understand the potential beneficial effects of the consumption of these berries on human health, the application of suitable technology for postharvest improvement, and the generation of successfully processed foods derived from Patagonian berries.
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50
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Dai Q, Geng H, Yu Q, Hao J, Cui J. Polyphenol-Based Particles for Theranostics. Theranostics 2019; 9:3170-3190. [PMID: 31244948 PMCID: PMC6567970 DOI: 10.7150/thno.31847] [Citation(s) in RCA: 92] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Accepted: 03/06/2019] [Indexed: 02/06/2023] Open
Abstract
Polyphenols, due to their high biocompatibility and wide occurrence in nature, have attracted increasing attention in the engineering of functional materials ranging from films, particles, to bulk hydrogels. Colloidal particles, such as nanogels, hollow capsules, mesoporous particles and core-shell structures, have been fabricated from polyphenols or their derivatives with a series of polymeric or biomolecular compounds through various covalent and non-covalent interactions. These particles can be designed with specific properties or functionalities, including multi-responsiveness, radical scavenging capabilities, and targeting abilities. Moreover, a range of cargos (e.g., imaging agents, anticancer drugs, therapeutic peptides or proteins, and nucleic acid fragments) can be incorporated into these particles. These cargo-loaded carriers have shown their advantages in the diagnosis and treatment of diseases, especially of cancer. In this review, we summarize the assembly of polyphenol-based particles, including polydopamine (PDA) particles, metal-phenolic network (MPN)-based particles, and polymer-phenol particles, and their potential biomedical applications in various diagnostic and therapeutic applications.
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Affiliation(s)
- Qiong Dai
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| | - Huimin Geng
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| | - Qun Yu
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| | - Jingcheng Hao
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| | - Jiwei Cui
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, Shandong 266237, China
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