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Huang G, Zhang M, Zhang S, Wang J, Zhang R, Dong L, Huang F, Su D, Deng M. Unveiling biotransformation of free flavonoids into phenolic acids and Chromones alongside dynamic migration of bound Phenolics in Lactobacillus-fermented lychee pulp. Food Chem 2024; 457:140115. [PMID: 38905839 DOI: 10.1016/j.foodchem.2024.140115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 06/05/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
Lactobacillus strains have emerged as promising probiotics for enhancing the bioactivities of plant-based foods associated with flavonoid biotransformation. Employing microbial fermentation and mass spectrometry, we explored flavonoid metabolism in lychee pulp fermented separately by Lactiplantibacillus plantarum and Limosilactobacillus fermentum. Two novel metabolites, 3,5,7-trihydroxychromone and catechol, were exclusively identified in L. plantarum-fermented pulp. Concomitant with consumption of catechin and quercetin glycosides, dihydroquercetin glycosides, 2,4-dihydroxybenzoic acid and p-hydroxyphenyllactic acid were synthesized by two strains through hydrogenation and fission of C-ring. Quantitative analysis revealed that bound phenolics were primarily located in water-insoluble polysaccharides in lychee pulp. Quercetin 3-O-rutinoside was partially liberated from water-insoluble polysaccharides and migrated to water-soluble polysaccharides during fermentation. Meanwhile, substantial accumulations in short-chain fatty acids (increased 1.45 to 3.08-fold) and viable strains (increased by 1.97 to 2.00 Log10 CFU/mL) were observed in fermentative pulp. These findings provide broader insight into microbial biotransformation of phenolics and possible guidance for personalized nutrition.
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Affiliation(s)
- Guitao Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Mingwei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Shuai Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Jidongtian Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China.
| | - Mei Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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2
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Peng Q, Ma Y, Wang Z, Wang J. Inhibition mechanism of different structural polyphenols against α-amylase studied by solid-state NMR and molecular docking. Int J Biol Macromol 2024; 275:133757. [PMID: 38986997 DOI: 10.1016/j.ijbiomac.2024.133757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 06/22/2024] [Accepted: 07/07/2024] [Indexed: 07/12/2024]
Abstract
Polyphenol has the considerable effects for inhibition of digestive enzymes, however, inhibition mechanism of molecular size-dependent polyphenols on enzyme activity is still lacking. Herein, inhibition effect and binding interactions of three different structural polyphenols (catechol, quercetin and hesperidin) on α-amylase were studied. Inhibition assays proved that polyphenols significantly inhibited α-amylase and their effects were increased with their molecular sizes. Hesperidin showed the highest inhibition ability of α-amylase, which was determined as IC50 = 0.43 mg/mL. Fluorescence and FT-IR spectroscopy proved that inter-molecular interactions between polyphenols and α-amylase occurred through non-covalent bonds. Besides, the secondary structure of α-amylase was obviously changed after binding with polyphenols. Inter-molecular interactions were investigated using solid-state NMR and molecular docking. Findings proved that hydrogen bonds and π-π stacking interactions were the mainly inter-molecular interactions. We hope this contribution could provide a theoretical basis for developing some digestive enzyme inhibitors from natural polyphenols.
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Affiliation(s)
- Qiyue Peng
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Jin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
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3
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Zheng B, Zhao X, Ao T, Chen Y, Xie J, Gao X, Liu L, Hu X, Yu Q. The role of bound polyphenols in the anti-obesity effects of defatted rice bran insoluble dietary fiber: An insight from multi-omics. Food Chem 2024; 459:140345. [PMID: 38986204 DOI: 10.1016/j.foodchem.2024.140345] [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: 02/29/2024] [Revised: 06/21/2024] [Accepted: 07/03/2024] [Indexed: 07/12/2024]
Abstract
Considering the high abundance of bound polyphenols (BP) in whole grain dietary fiber (DF), this study utilized multi-omics approach to evaluate the impact of BP of defatted rice bran insoluble DF (RIDF) in modulating obesity. Mice on high-fat diet were gavage-administered RIDF, BP-removed or formulated RIDF. The results indicated that DF significantly reduced serum total cholesterol, triglycerides, high-density and low-density lipoprotein cholesterol levels. Moreover, hepatic lipid accumulation and damage induced by high-fat diet were significantly ameliorated with DF intervention. The presence of BP increased the abundance of beneficial bacteria g_Akkermansia and g_Butyricicocus, as well as the expression of butyric acid/propionic acid. Furthermore, the expression of hepatic lipids and lipid-like molecules was significantly decreased under the combined intervention of BP and DF, and this was accompanied by alterations in genes related to lipid, sterol, and cholesterol metabolic biological processes. These findings suggest that BP contribute to the anti-obesity effects of DF.
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Affiliation(s)
- Bing Zheng
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Xiaole Zhao
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Tianxiang Ao
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Xingcai Gao
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Li Liu
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China.
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Zhang R, Cen Q, Hu W, Chen H, Hui F, Li J, Zeng X, Qin L. Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation( SSF)with Ganoderma lucidum. Food Chem X 2024; 22:101376. [PMID: 38665636 PMCID: PMC11043823 DOI: 10.1016/j.fochx.2024.101376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 04/05/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to investigate the effect of Ganoderma lucidum fermentation on antioxidant and anti-glycemic activities of Tartary buckwheat. Xylanase, total cellulase (CMCase and FPase) and β-glucosidase in fermented Tartary buckwheat (FB) increased significantly to 242.06 U/g, 17.99 U/g and 8.67 U/g, respectively. And the polysaccharides, total phenols, flavonoids and triterpenoids, which is increased by 122.19%, 113.70%, 203.74%, and 123.27%, respectively. Metabolite differences between non-fermented Tartary buckwheat (NFB) and FB pointed out that 445 metabolites were substantially different, and were involved in related biological metabolic pathways. There was a considerable rise in the concentrations of hesperidin, xanthotoxol and quercetin 3-O-malonylglucoside by 240.21, 136.94 and 100.77 times (in Fold Change), respectively. The results showed that fermentation significantly increased the antioxidant and anti-glycemic activities of buckwheat. This study demonstrates that the fermentation of Ganoderma lucidum provides a new idea to enhance the health-promoting components and bioactivities of Tartary buckwheat.
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Affiliation(s)
- Rui Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Qin Cen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Wenkang Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Hongyan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Fuyi Hui
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Jiamin Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
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Liu S, He Y, He W, Song X, Peng Y, Hu X, Bian S, Li Y, Nie S, Yin J, Xie M. Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12752-12761. [PMID: 38779924 DOI: 10.1021/acs.jafc.4c01393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
This study investigated the transformation of polyphenols, including free and bound polyphenols during the fermentation of wolfberry juice by Lactobacillus plantarum NCU137. Results indicated that fermentation significantly increased the free polyphenols content and released bound polyphenols, enhancing the antioxidant activity. Analysis showed that there were 19 free polyphenols, mainly scopoletin, pyrogallol, and dihydroferulic acid, and 16 bound polyphenols, especially p-coumaric acid, feruloyl hexoside, and caffeic acid. A significant correlation was observed between the generation and degradation of polyphenols, and specific bound polyphenols peaked during the 24-48 h fermentation. Furthermore, reduced surface roughness and galacturonic acid content in wolfberry residue, along with increased pectinase activity, suggested substantial pectin degradation in the cell wall, which may be associated with the release of polyphenols, due to pectin serving as carriers for bound polyphenols. The fermentation also increased polyphenol oxidase and peroxidase activity, contributing to polyphenol breakdown. These findings provide insights for improving wolfberry juice production.
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Affiliation(s)
- Shuai Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuxin He
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Weiwei He
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoxiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yujia Peng
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoyi Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shuigen Bian
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuhao Li
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
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Chen Q, Su J, Zhang Y, Li C, Zhu S. Phytochemical Profile and Bioactivity of Bound Polyphenols Released from Rosa roxburghii Fruit Pomace Dietary Fiber by Solid-State Fermentation with Aspergillus niger. Molecules 2024; 29:1689. [PMID: 38675509 PMCID: PMC11052053 DOI: 10.3390/molecules29081689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 03/30/2024] [Accepted: 04/02/2024] [Indexed: 04/28/2024] Open
Abstract
This study aimed to investigate the phytochemical profile, bioactivity, and release mechanism of bound polyphenols (BPs) released from Rosa roxburghii fruit pomace insoluble dietary fiber (RPDF) through solid-state fermentation (SSF) with Aspergillus niger. The results indicated that the amount of BPs released from RPDF through SSF was 17.22 mg GAE/g DW, which was significantly higher than that achieved through alkaline hydrolysis extraction (5.33 mg GAE/g DW). The BPs released through SSF exhibited superior antioxidant and α-glucosidase inhibitory activities compared to that released through alkaline hydrolysis. Chemical composition analysis revealed that SSF released several main compounds, including ellagic acid, epigallocatechin, p-hydroxybenzoic acid, quercetin, and 3,4-dihydroxyphenylpropionic acid. Mechanism analysis indicated that the disruption of tight structure, chemical bonds, and hemicellulose was crucial for the release of BPs from RPDF. This study provides valuable information on the potential application of SSF for the efficient release of BPs from RPDF, contributing to the utilization of RPDF as a functional food ingredient.
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Affiliation(s)
- Qing Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Q.C.); (J.S.); (Y.Z.)
- School of Food and Health, Guangzhou City Polytechnic, Guangzhou 510405, China
| | - Juan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Q.C.); (J.S.); (Y.Z.)
| | - Yue Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Q.C.); (J.S.); (Y.Z.)
| | - Chao Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Q.C.); (J.S.); (Y.Z.)
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Siming Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Q.C.); (J.S.); (Y.Z.)
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
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Sun N, Xie J, Zheng B, Xie J, Chen Y, Hu X, Yu Q. The inhibition mechanism of bound polyphenols extracted from mung bean coat dietary fiber on porcine pancreatic α-amylase: kinetic, spectroscopic, differential scanning calorimetric and molecular docking. Food Chem 2024; 436:137749. [PMID: 37864970 DOI: 10.1016/j.foodchem.2023.137749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 09/30/2023] [Accepted: 10/11/2023] [Indexed: 10/23/2023]
Abstract
The inhibitory mechanisms of purified bound polyphenols extracted from mung bean coat dietary fiber (pMBDF-BP) on porcine pancreatic α-amylase (PPA) were investigated through inhibition kinetics, fluorescence spectroscopy, circular dichroism, differential scanning calorimetry and molecular docking. It was shown that pMBDF-BP exerted significant reversible inhibition on PPA in a mixed-type inhibition manner (IC50 = 18.57 ± 0.30 μg/mL), and the combination of the three major components exhibited a synergistic inhibitory effect on PPA. Further, pMBDF-BP bound to the active site or form a polyphenol-enzyme complex at the inactive site through hydrogen bonding and hydrophobic forces, via enhancing the hydrophobicity of the microenvironment surrounding tryptophan and tyrosine residues and promoting the secondary structure of PPA towards a more stable conformation, eventually reducing the enzyme activity. This study provided theoretical evidences for the utilization of bound polyphenols extracted from mung bean coat dietary fiber as a functional component in natural inhibitors of α-amylase.
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Affiliation(s)
- Nan Sun
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jiayan Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Bing Zheng
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Si J, Xie J, Zheng B, Xie J, Chen Y, Yang C, Sun N, Wang Y, Hu X, Yu Q. Release characteristic of bound polyphenols from tea residues insoluble dietary fiber by mixed solid-state fermentation with cellulose degrading strains CZ-6 and CZ-7. Food Res Int 2023; 173:113319. [PMID: 37803630 DOI: 10.1016/j.foodres.2023.113319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/19/2023] [Accepted: 07/23/2023] [Indexed: 10/08/2023]
Abstract
The purpose of this work was to investigate the release characteristic of bound polyphenols (BP) from tea residues insoluble dietary fiber (IDF) by mixed solid-state fermentation (SSF) with cellulose degrading strains CZ-6 and CZ-7. The results implied that cellulase, β-glucosidase and filter paper lyase activities were strongly correlated with the BP content. The scanning electron microscop and fourier transform infrared spectroscopy manifested that the cellulose network of the IDF was decomposed and dissolve, forming more loose fibrous structure. Additionally, 28 polyphenols components were detected and their biotransformation pathways were preliminary speculated. Moreover, the BP obtained by mixed SSF produced prominent inhibitory activities against α-glucosidase and α-amylase, as well as exhibited significant scavenging effects on DPPH•, ABTS+• free radicals and ferric reducing antioxidant power. These findings could further promote the utilization of BP from agricultural by-products in a more natural and economical method, CZ-6 and CZ-7 strains provide a new approach to expound the release and conversion of BP.
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Affiliation(s)
- Jingyu Si
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Jiayan Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Bing Zheng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Chaoran Yang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Nan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Yuting Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China.
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9
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Zhu R, Tan S, Wang Y, Zhang L, Huang L. Physicochemical Properties and Hypolipidemic Activity of Dietary Fiber from Rice Bran Meal Obtained by Three Oil-Production Methods. Foods 2023; 12:3695. [PMID: 37835348 PMCID: PMC10572562 DOI: 10.3390/foods12193695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/04/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
This study investigated the effects of three oil production methods on the physicochemical properties of dietary fiber from rice bran flour, and the hypolipidemic effects of the dietary fibers were investigated in vitro and in vivo. The particle size results showed that the organic-solvent-impregnated rice bran meal dietary fiber (N-RBDF) had the smallest average particle size and the aqueous enzymatic rice bran meal dietary fiber (E-RBDF) had the narrowest particle size distribution. Scanning electron microscopy (SEM) results demonstrated that all three kinds of rice bran meal dietary fibers (RBDFs) were irregularly flaky. Fourier transform infrared spectroscopy (FT-IR) results revealed that the three RBDFs had similar reactive groups, and X-ray diffraction (XRD) results indicated that all three RBDFs were cellulose type I crystals. The results of thermogravimetric analysis showed that the lignin content of N-RBDF was significantly lower than that of the other two. Among the three kinds of RBDFs, E-RBDF had higher water retention capacity, swelling capacity, oil holding capacity, and adsorption capacity for cholesterol and sodium bile salts. The results of experimental studies in hyperlipidemic rats showed that all three kinds of RBDFs significantly reduced triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) and elevated high-density lipoprotein cholesterol (HDL-C) in the serum of hyperlipidemic rats; they also significantly lowered malondialdehyde (MDA) and elevated total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activities in the livers of rats. In addition, all three kinds of RBDFs decreased aminotransferase (ALT) and aminotransferase (AST) activity in serum and also improved liver steatosis and reduced atherosclerosis index (AI) in rats with hyperlipidemia. Our study provides a reference for the development and utilization of rice bran meal and the application of rice bran meal dietary fiber in food processing.
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Affiliation(s)
- Renwei Zhu
- School of Materials and Chemical Engineering, Tongren University, Tongren 554300, China
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Sha Tan
- School of Materials and Chemical Engineering, Tongren University, Tongren 554300, China
| | - Yayi Wang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Linwei Zhang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Liang Huang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
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10
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Ma W, Liang Y, Lin H, Chen Y, Xie J, Ai F, Yan Z, Hu X, Yu Q. Fermentation of grapefruit peel by an efficient cellulose-degrading strain, (Penicillium YZ-1): Modification, structure and functional properties of soluble dietary fiber. Food Chem 2023; 420:136123. [PMID: 37094537 DOI: 10.1016/j.foodchem.2023.136123] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/05/2023] [Accepted: 04/05/2023] [Indexed: 04/26/2023]
Abstract
In the study, a highly efficient cellulose-degrading strain was screened, which was identified as a fungus in the genus Penicillium sp., named YZ-1. The content of soluble dietary fiber was greatly increased by the treatment of this strain. In addition, the effects of soluble dietary fiber from high-pressure cooking group (HG-SDF), strain fermentation group (FG-SDF) and control group (CK-SDF) on the physicochemical structure, and in vitro hypolipidemic activity were investigated. The results showed that the physicochemical structure of the raw materials was improved after fermentation, and FG-SDF exhibited the loosest structure, the highest viscosity and thermal stability. Furthermore, compared to CK-SDF and HG-SDF, FG-SDF showed the most significant improvement in functional properties, including cholesterol adsorption capacity (CAC), inhibition of pancreatic lipase activity (LI) and mixed bile acid adsorption capacity (BBC). Overall, these findings will provide new insights into dietary fiber modification and improve the comprehensive use value of grapefruit by-products.
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Affiliation(s)
- Wenjie Ma
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University College of Food Science and Technology, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuting Liang
- School of Food Science and Technology, Nanchang University, 330031, China
| | - Huasi Lin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University College of Food Science and Technology, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University College of Food Science and Technology, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University College of Food Science and Technology, 235 Nanjing East Road, Nanchang 330047, China
| | - Fengling Ai
- School of Food Science and Technology, Nanchang University, 330031, China
| | - Ziwen Yan
- School of Food Science and Technology, Nanchang University, 330031, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University College of Food Science and Technology, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University College of Food Science and Technology, 235 Nanjing East Road, Nanchang 330047, China.
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11
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Qi S, Jiang B, Huang C, Jin Y. Dual Regulation of Sulfonated Lignin to Prevent and Treat Type 2 Diabetes Mellitus. Biomacromolecules 2023; 24:841-848. [PMID: 36608216 DOI: 10.1021/acs.biomac.2c01267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
With the rapid increase of diabetes cases in the world, there is an increasing demand for slowing down and managing diabetes and its effects. It is considered that a viable prophylactic treatment for type 2 diabetes mellitus (T2DM) is to reduce carbohydrate digestibility by controlling the activities of α-amylase and α-glucosidase to control postprandial hyperglycemia and promote the growth of intestinal beneficial bacteria. In this work, the effects of sulfonated lignin with different sulfonation degrees (0.8 mmol/g, SL1; 2.9 mmol/g, SL2) on the inhibition of α-amylase and α-glucosidase and the proliferation of intestinal beneficial bacteria in vitro were investigated. The results showed that both SL1 and SL2 can inhibit the activity of α-amylase and α-glucosidase. The inhibition capacity (IC50, 32.35 μg/mL) of SL2 with a low concentration (0-0.5 mg/mL) to α-amylase was close to that of acarbose to α-amylase (IC50, 27.33 μg/mL). Compared with the control groups, the bacterial cell concentrations of Bifidobacteria adolescentis and Lactobacillus acidophilus cultured with SL1 and SL2 increased in varying degrees (8-36%), and the produced short-chain fatty acids were about 1.2 times higher. This work demonstrates the prospect of sulfonated lignin as a prebiotic for the prevention and treatment of T2DM, which provides new insights for opening up a brand new field of lignin.
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Affiliation(s)
- Shuang Qi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, Jiangsu Provincial Key Lab of Pulp and Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, China
| | - Bo Jiang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, Jiangsu Provincial Key Lab of Pulp and Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, China
| | - Caoxing Huang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Longpan Road 159, Nanjing 210037, China
| | - Yongcan Jin
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, Jiangsu Provincial Key Lab of Pulp and Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, China
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12
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Zhao Q, Yan X, Yue Y, Yue T, Yuan Y. Improved flavonoid content in mulberry leaves by solid-state fermentation: Metabolic profile, activity, and mechanism. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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13
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Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage. Foods 2022; 12:foods12010164. [PMID: 36613380 PMCID: PMC9818290 DOI: 10.3390/foods12010164] [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: 11/26/2022] [Revised: 12/24/2022] [Accepted: 12/25/2022] [Indexed: 12/31/2022] Open
Abstract
Foods containing chestnuts (Castanea mollissima Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits. In this study, we examine the flavor-related metabolites, volatile compounds, and amino acids in a traditional glutinous rice fermented beverage supplemented with chestnuts as a fermentation substrate for lactic acid bacteria (LAB). Changes in antioxidant activity towards free radicals and effects on cellular oxidative stress are compared between beverages with or without chestnuts. The fermented chestnut-rice beverage (FCRB) has higher sensory scores and a wider range of volatiles and flavor-related compounds (74 vs. 38 species compounds), but lower amino acid contents, than the traditional fermented glutinous rice beverage (TFRB). In free radical scavenging assays, the FCRB exhibits higher activity than the TFRB in vitro. Furthermore, while neither beverage induces cytotoxity in Caco-2 cells at concentrations up to 2 mg/mL, pretreatment with the FCRB results in lower rates of apoptosis and necrosis and higher overall viability in cells with H2O2-induced oxidative stress compared to pretreatment with the TFRB. The enhanced reactive oxygen species neutralization in vitro and protection against oxidative damage in cells, coupled with increased diversity of volatiles and flavor-related metabolites of LAB, support the addition of chestnuts to enhance flavor profile and antioxidant properties of fermented functional foods.
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Xie J, Peng G, Hu X, Xie J, Chen Y, Dong R, Si J, Yang C, Yu Q. Physicochemical Characteristics of Soluble Dietary Fiber Obtained from Grapefruit Peel Insoluble Dietary Fiber and Its Effects on Blueberry Jam. Foods 2022; 11:foods11223735. [PMID: 36429327 PMCID: PMC9689297 DOI: 10.3390/foods11223735] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
Appropriate modification methods can increase the proportion of soluble dietary fiber (SDF). In this study, grapefruit peel insoluble dietary fiber (GP-IDF) was modified with the combined microwave and enzymatic method to obtain SDF. With regard to structural characterization, SDF from grapefruit peel IDF (GP-IDF-SDF) presented as a flat sheet with cracks, composed of a typical cellulose type I crystal, and had good stability below 200 °C. Galacturonic acid, arabinose and glucuronic acid were the main monosaccharide compositions, indicating that pectin might have been the principal component. Moreover, GP-IDF-SDF was excellent in water retention capacity (13.43 ± 1.19 g/g), oil retention capacity (22.10 ± 0.85 g/g) and glucose adsorption capacity (14.49 ± 0.068 mg/g). Thereafter, the effects of GP-IDF-SDF and commercial pectin addition on the color, rheology, texture and sensory properties of blueberry jam were compared. The results showed that the color of jam with GP-IDF-SDF was lighter. The addition of GP-IDF-SDF had less effects on the viscosity and gel strength of jam, but it enhanced the stability of jam. According to sensory data, the color, texture and spreadability of jam with GP-IDF-SDF or pectin were improved and more acceptable. Overall, GP-IDF-SDF had functional characteristics and played a positive role in jam, and it is expected to be a candidate for the development of functional food ingredients.
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15
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Zhang Y, Wang C, Su W, Jiang Z, He H, Gong T, Kai L, Xu H, Wang Y, Lu Z. Co-fermented yellow wine lees by Bacillus subtilis and Enterococcus faecium regulates growth performance and gut microbiota in finishing pigs. Front Microbiol 2022; 13:1003498. [PMID: 36338073 PMCID: PMC9633856 DOI: 10.3389/fmicb.2022.1003498] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 09/23/2022] [Indexed: 10/05/2023] Open
Abstract
Fermented yellow wine lees (FYWL) are widely used to increase feed utilization and improve pig performance. Based on the preparation of co-FYWL using Bacillus subtilis and Enterococcus faecalis, the purpose of this study was to investigate the effects of co-FYWL on growth performance, gut microbiota, meat quality, and immune status of finishing pigs. 75 pigs were randomized to 3 treatments (5 replicates/treatment), basal diet (Control), a basal diet supplemented with 4%FYWL, and a basal diet supplemented with 8%FYWL, for 50 days each. Results showed that the 8% FYWL group significantly reduced the F/G and increased the average daily weight gain of pigs compared to the control group. In addition, 8% FYWL improved the richness of Lactobacillus and B. subtilis in the gut, which correlated with growth performance, serum immune parameters, and meat quality. Furthermore, acetate and butyrate in the feces were improved in the FYWL group. Simultaneously, FYWL improved the volatile flavor substances of meat, increased the content of flavor amino acids, and played a positive role in the palatability of meat. In addition, FYWL increased serum IgA, IgM, IL-4 and IL-10 levels. Overall, the growth performance, the gut microbiota associated with fiber degradation, meat quality, and immune status were improved in the 8% FYWL group.
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Affiliation(s)
- Yu Zhang
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Cheng Wang
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Weifa Su
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Zipeng Jiang
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Huan He
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Tao Gong
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Lixia Kai
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Huangen Xu
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Yizhen Wang
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Zeqing Lu
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
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Wang B, Li G, Li L, Zhang M, Yang T, Xu Z, Qin T. Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran. Crit Rev Food Sci Nutr 2022; 64:3044-3058. [PMID: 36190261 DOI: 10.1080/10408398.2022.2129582] [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: 11/03/2022]
Abstract
Dietary fiber, polysaccharides and phenols are the representative functional components in wheat bran, which have important nutritional properties and pharmacological effects. However, the most functional components in wheat bran exist in bound form with low bioaccessibility. This paper reviews these functional components, analyzes modification methods, and focuses on novel solid-state fermentation (SSF) strategies in the release of functional components. Mining efficient microbial resources from traditional fermented foods, exploring the law of material exchange between cell populations, and building a stable self-regulation co-culture system are expected to strengthen the SSF process. In addition, emerging biotechnology such as synthetic biology and genome editing are used to transform the mixed fermentation system. Furthermore, combined with the emerging physical-field pretreatment coupled with SSF strategies applied to the modification of wheat bran, which provides a theoretical basis for the high-value utilization of wheat bran and the development of related functional foods and drugs.
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Affiliation(s)
- Baoshi Wang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Guangyao Li
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Linbo Li
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingxia Zhang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Tianyou Yang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Zhichao Xu
- College of Life Science, Northeast Forestry University, Harbin, China
| | - Tengfei Qin
- Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS); Beijing Capital Agribusiness Future Biotechnology, Beijing, China
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17
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Ma Y, Huang H, Zhang Y, Li F, Gan B, Yu Q, Xie J, Chen Y. Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols. Food Res Int 2022; 159:111595. [DOI: 10.1016/j.foodres.2022.111595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/14/2022] [Accepted: 06/27/2022] [Indexed: 11/04/2022]
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18
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Purification, composition and activity of bound polyphenols from mung bean coat dietary fiber. Food Res Int 2022; 162:111997. [DOI: 10.1016/j.foodres.2022.111997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 01/21/2023]
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19
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Deng X, Chen B, Luo Q, Zao X, Liu H, Li Y. Hulless barley polyphenol extract inhibits adipogenesis in 3T3-L1 cells and obesity related-enzymes. Front Nutr 2022; 9:933068. [PMID: 35990339 PMCID: PMC9389463 DOI: 10.3389/fnut.2022.933068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Accepted: 07/12/2022] [Indexed: 11/29/2022] Open
Abstract
Obesity is characterized by excessive lipid accumulation, hypertrophy, and hyperplasia of adipose cells. Hulless barley (Hordeum vulgare L. var. nudum Hook. f.) is the principal crop grown in the Qinghai-Tibet plateau. Polyphenols, the major bioactive compound in hulless barley, possess antioxidant, anti-inflammatory, and antibacterial properties. However, the anti-obesity effect of hulless barley polyphenol (HBP) extract has not been explored. Therefore, the current study assessed the impact of HBP extract on preventing obesity. For this purpose, we evaluated the inhibitory effect of HBP extract against obesity-related enzymes. Moreover, we investigated the effect of HBP extract on adipocyte differentiation and adipogenesis through 3T3-L1 adipocytes. Our results demonstrated that HBP extract could inhibit α-amylase, α-glucosidase (α-GLU), and lipase in a dose-dependent manner. In addition, HBP extract inhibited the differentiation of 3T3-L1 preadipocytes by arresting the cell cycle at the G0/G1 phase. Furthermore, the extract suppressed the expression of adipogenic transcription factors such as peroxisome proliferator-activated receptor γ (PPARγ), CCAAT/enhancer-binding protein α (C/EBPα), regulating fatty acid synthase (FAS), fatty acid-binding protein 4 (FABP4), and adipose triglyceride lipase (ATGL). It was also observed that HBP extract alleviated intracellular lipid accumulation by attenuating oxidative stress. These findings specify that HBP extract could inhibit obesity-related enzymes, adipocyte differentiation, and adipogenesis. Therefore, it is potentially beneficial in preventing obesity.
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Affiliation(s)
- Xianfeng Deng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Bi Chen
- School of Life and Health Science, Kaili University, Kaili, China
| | - Qin Luo
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Xingru Zao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Haizhe Liu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Yongqiang Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
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Si J, Yang C, Ma W, Chen Y, Xie J, Qin X, Hu X, Yu Q. Screen of high efficiency cellulose degrading strains and effects on tea residues dietary fiber modification: Structural properties and adsorption capacities. Int J Biol Macromol 2022; 220:337-347. [PMID: 35985395 DOI: 10.1016/j.ijbiomac.2022.08.092] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 11/27/2022]
Abstract
In our study, two high efficiency cellulose degrading strains were screened, isolated and identified as Cochliobolus kusanoi and Aspergillus puulaauensis by 18S rDNA gene sequencing. In addition, the composite microbial system was constructed to develop the synergistic effect among different strains. Under the optimum conditions, the yield of soluble dietary fiber from tea residues by mixed fermentation method (MF-SDF) dramatically increased compared to single strain fermentation. The structural analysis demonstrated that all samples possessed the representative infrared absorption peaks of polysaccharides, whereas MF-SDF revealed more loose structure, lower crystallinity and smaller molecular size. For the adsorption capacities indexes, MF-SDF also owned the highest adsorbing capacity for the water molecule, oil molecule, cholesterol molecule and nitrite ion. Overall, our data showed that mixed fermentation method could be better choices to improve the functional properties of dietary fiber, and screening of cellulose degrading strains could provide new thinkings for the study of dietary fiber modification and realize high-quality utilization of crop residues.
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Affiliation(s)
- Jingyu Si
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Chaoran Yang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Wenjie Ma
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Xiaoting Qin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China.
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21
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Xie J, Sun N, Huang H, Xie J, Chen Y, Hu X, Hu X, Dong R, Yu Q. Catabolism of polyphenols released from mung bean coat and its effects on gut microbiota during in vitro simulated digestion and colonic fermentation. Food Chem 2022; 396:133719. [PMID: 35868282 DOI: 10.1016/j.foodchem.2022.133719] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 05/17/2022] [Accepted: 07/13/2022] [Indexed: 01/10/2023]
Abstract
Mung bean coat is a good source of dietary polyphenols. In this study,in vitro simulated digestion and colonic fermentation were performed to investigate the release of polyphenols from mung bean coat and their bioactivities. Polyphenols released by colonic fermentation were much higher than those released by digestion and reached a peak at 12 h, resulting in higher antioxidant capacities (DPPH, ORAC, FRAP assays). About 49 polyphenols and metabolites including quercetin, vanillin, catechin and p-hydroxybenzoic acid were identified, and possible biotransformation pathways were postulated. Moreover, the relative abundance of beneficial bacteria (such as Lactococcus and Bacteroides) was improved during colonic fermentation. Altogether, gut microbiota could release polyphenols, the released polyphenols and their catabolic metabolites, alongside dietary fiber in mung bean coat selectively regulated the composition of gut microbiota and promoted the synthesis of SCFAs. These findings indicated that polyphenols in mung bean coat potentially contributed to gastrointestinal and colonic health.
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Affiliation(s)
- Jiayan Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Nan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Hairong Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoyi Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Ruihong Dong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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22
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Fahmy S, Nematallah KA, Mahdy NK, El-Askary HI, Meselhy MR, El-Said Azzazy HM. Enhanced Antioxidant, Antiviral, and Anticancer Activities of the Extract of Fermented Egyptian Rice Bran Complexed with Hydroxypropyl-β-cyclodextrin. ACS OMEGA 2022; 7:19545-19554. [PMID: 35721952 PMCID: PMC9202066 DOI: 10.1021/acsomega.2c01281] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 05/17/2022] [Indexed: 06/15/2023]
Abstract
Egyptian rice bran was fermented with baker's yeast, and released phenolics were extracted with aqueous methanol to give fermented rice bran extract (FRBE). The analysis of the FRBE with ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry revealed 21 compounds, mainly phenolic acids and flavonoids. The FRBE was then complexed with (2-hydroxypropyl)-β-cyclodextrin (HPβCD) via noncovalent host-guest inclusion complexation using the thin-film hydration technique to improve the hydrophilicity and bioactivity of the FRBE. The formation of the inclusion complex was confirmed using HPLC, 1H NMR, FT-IR, and a phase solubility study. In addition, the biological activities of the complex were investigated. The FRBE/HPβCD inclusion complex had more pronounced antioxidant, antiviral, and anticancer activities compared to free FRBE. These findings warrant the future investigation of potential medical applications of FRBE.
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Affiliation(s)
- Sherif
Ashraf Fahmy
- Department
of Chemistry, School of Sciences and Engineering, The American University in Cairo, AUC Avenue, PO. Box 74, New Cairo, Cairo 11835, Egypt
- School
of Life and Medical Sciences, University
of Hertfordshire, Global Academic Foundation, R5 New Garden City, New
Cairo, Cairo 11835, Egypt
| | - Khaled A. Nematallah
- Faculty
of Pharmacy, Department of Pharmacognosy and Microbiology, The British University in Egypt, El Sherouk, Cairo 11837, Egypt
| | - Noha Khalil Mahdy
- Department
of Chemistry, School of Sciences and Engineering, The American University in Cairo, AUC Avenue, PO. Box 74, New Cairo, Cairo 11835, Egypt
| | - Hesham I. El-Askary
- Faculty
of Pharmacy, Department of Pharmacognosy, Cairo University, Giza, Giza 12613, Egypt
| | - Meselhy Ragab Meselhy
- Faculty
of Pharmacy, Department of Pharmacognosy, Cairo University, Giza, Giza 12613, Egypt
| | - Hassan Mohamed El-Said Azzazy
- Department
of Chemistry, School of Sciences and Engineering, The American University in Cairo, AUC Avenue, PO. Box 74, New Cairo, Cairo 11835, Egypt
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23
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Liao AM, Zhang J, Yang ZL, Huang JH, Pan L, Hou YC, Li XX, Zhao PH, Dong YQ, Hu ZY, Hui M. Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation. Front Nutr 2022; 9:803440. [PMID: 35600826 PMCID: PMC9116382 DOI: 10.3389/fnut.2022.803440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Accepted: 04/13/2022] [Indexed: 11/15/2022] Open
Abstract
Insoluble dietary fiber (IDF) were isolated from wheat bran (WB) after microbial fermentation with single or mixed strain [Lactobacillus plantarum, Lactobacillus acidophilus, Bacillus subtilis or mixed lactic acid bacteria (L. plantarum and L. acidophilus with ration of 1:1)]. Structure, physicochemical, functional properties, and antioxidant activity of the wheat bran insoluble dietary fiber (W-IDF) modified by fermentation were studied. Fourier transformed infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM) analysis suggested the successful modification of W-IDF. After fermentation with L. plantarum and mixed lactic acid bacteria, the water retention capacity (WRC), oil retention capacity (ORC), and water swelling capacity (WSC) of W-IDF were improved. The sodium cholate adsorption capacity (SCAC), and cation exchange capacity (CEC) of W-IDF modified with L. acidophilus fermentation were significantly increased. Although the cholesterol adsorption capacity (CAC) of W-IDF decreased after modification with probiotic fermentation, nitrite ion adsorption capacity (NIAC), and total phenolic content (TPC) were enhanced. Additionally, W-IDF modified by fermentation with B. subtilis or mixed lactic acid bacteria exhibited superior antioxidant capacity verified by DPPH, ABTS and total reducing power assays. Results manifested that microbial fermentation is a promising methods to modify the W-IDF to provide high-quality functional IDF for food processing and human health management.
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Affiliation(s)
- Ai-Mei Liao
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Jie Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhen-Lin Yang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ji-Hong Huang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Pharmacy, Xuchang University, Xuchang, China
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Henan University of Technology, Zhengzhou, China
- *Correspondence: Ji-Hong Huang ;
| | - Long Pan
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yin-Chen Hou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Cooperativity Medical Science and Technology Research Institute Co., Ltd, Luoyang, China
| | - Xiao-Xiao Li
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Peng-Hui Zhao
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yu-Qi Dong
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhe-Yuan Hu
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ming Hui
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
- Henan Provincial Engineering Laboratory of Preservation and Breeding of Industrial Microbial Strains, Henan University of Technology, Zhengzhou, China
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24
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Release characteristic and mechanism of bound polyphenols from insoluble dietary fiber of navel orange peel via mixed solid-state fermentation with Trichoderma reesei and Aspergillus niger. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113387] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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25
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Huang H, Chen J, Hu X, Chen Y, Xie J, Ao T, Wang H, Xie J, Yu Q. Elucidation of the interaction effect between dietary fiber and bound polyphenol components on the anti-hyperglycemic activity of tea residue dietary fiber. Food Funct 2022; 13:2710-2728. [PMID: 35170607 DOI: 10.1039/d1fo03682c] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Dietary fiber intake is beneficial for the prevention of some chronic metabolic diseases. Considering the characteristic that dietary fiber from tea residues (TRDF) is rich in bound polyphenols, the study aimed to elucidate the interaction effect between dietary fiber components (TRDF-DF) and bound polyphenol components (TRDF-BP) on the anti-hyperglycemic activity of TRDF. A type 2 diabetes (T2D) rat model induced by high-fat diet and streptozotocin injection was applied in this study. The results showed that bound polyphenol components rather than dietary fiber components were essential for the anti-hyperglycemic activity of TRDF, as evidenced by remarkable differences in fasting blood glucose (FBG), the insulin resistance index (HOMA-IR) and the levels of serum oxidative stress between the TRDF and TRDF-DF groups, as well as the up-regulation of the expression of insulin signaling pathway-related proteins in the liver after TRDF and TRDF-BP administration. In addition, the synergistic effect between TRDF-BP and TRDF-DF components modulated gut microbiota dysbiosis and increased the content of short chain fatty acids (SCFAs) via enriching beneficial bacteria and inhibiting harmful bacteria. The role of TRDF-BP and TRDF-DF as well as their interaction effect on the anti-hyperglycemic activity of TRDF are elucidated, which can provide theoretical basis for TRDF as a dietary supplement to manage T2D.
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Affiliation(s)
- Hairong Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jiajun Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Tianxiang Ao
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jiayan Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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26
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Liao W, Liu S, Dong R, Xie J, Chen Y, Hu X, Xie J, Xue P, Feng L, Yu Q. Mixed solid-state fermentation for releasing bound polyphenols from insoluble dietary fiber in carrots via Trichoderma viride and Aspergillus niger. Food Funct 2022; 13:2044-2056. [PMID: 35107107 DOI: 10.1039/d1fo03107d] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to explore the release mechanism of bound polyphenols (BP) from the insoluble dietary fiber (IDF) in carrots via mixed solid-state fermentation (MSF) using Trichoderma viride and Aspergillus niger. The results indicated that BP released by MSF (80.8759 mg GAE per 10 g DW) was significantly higher than that by alkaline hydrolysis. In addition, 17 polyphenols were detected and their biotransformation pathways were proposed. Quantitative analysis showed that MSF released numerous p-coumaric and organic acids, which led to both an enhancement in α-amylase inhibitory activity and elevated antioxidant enzyme activity in Caenorhabditis elegans (C. elegans). Furthermore, the dynamic changes in the carbohydrate-hydrolyzing enzymes and the structural characteristics indicated that the destruction of hemicellulose, the deposition of lignin and the secretion of xylanase were vital for the release of BP. Overall, this study demonstrated that MSF is beneficial for the release of BP from IDF, which could provide new insight into the utilization of agricultural byproducts in a more natural and economical way.
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Affiliation(s)
- Wang Liao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shuai Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Ruihong Dong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jiayan Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Puyou Xue
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Lei Feng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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27
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Yang P, Huang K, Zhang Y, Li S, Cao H, Song H, Zhang Y, Guan X. Biotransformation of quinoa phenolic compounds with Monascus anka to enhance the antioxidant capacity and digestive enzyme inhibitory activity. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111905] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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