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Gao L, Li Y, Yang S, Bao Y, Luo T, Wang J. Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6405-6416. [PMID: 38497362 DOI: 10.1002/jsfa.13464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 03/01/2024] [Accepted: 03/18/2024] [Indexed: 03/19/2024]
Abstract
BACKGROUND Due to the high level of organic acids - primarily citric acid - black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of an inoculation dose of the acid-reducing yeast Issatchenkia terricola WJL-G4 on several aspect such as physicochemical properties, chromaticity, active substances, and antioxidant capacity. A sensory evaluation was also conducted. RESULTS The results indicated that, when the inoculation dose increased from 2% to 12%, the total phenol, total flavonoid, and total anthocyanin content, and antioxidant capacity in currant juice decreased. A low inoculation dose (2-4%) was beneficial for preserving the total phenol and total flavonoid content. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p-coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants improved compared with those of the control group. CONCLUSION This experiment provided an effective solution, with a theoretical basis, to the problems of the sour taste and harsh flavor of currant juice. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liping Gao
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
| | - Yunhan Li
- Faculty of Arts and Science, University of Toronto, Toronto, Ontario, Canada
| | - Shuo Yang
- College of Life Science, Northeast Forestry University, Harbin, China
- School of Medicine and Health, Harbin Institute of Technology, Harbin, China
| | - Yihong Bao
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
| | - Ting Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jinling Wang
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
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2
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Huang J, Yang C, Pan X, Wu J, Lao F. Effect of glycosylation, acylation and pyranylation at cyanidin C-ring on its interaction with vitamin C in apple juice beverage matrix. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39189594 DOI: 10.1002/jsfa.13835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 08/07/2024] [Accepted: 08/08/2024] [Indexed: 08/28/2024]
Abstract
BACKGROUND Synchronous degradation between anthocyanin and vitamin C was found in fruit and vegetable juice matrices. To investigate whether the C-ring of anthocyanin is the key site of this interaction, cyanidin with four different C-ring modifications (3-glucosylation, 3,5-diglucosylation, 6″-malonylation, pyranylation) was added to vitamin C-containing apple juice, and the changes of anthocyanin retention, vitamin C retention, color, antioxidative activity and differential metabolites were analyzed. RESULTS The anthocyanin retention was in the order of pyranylation >6″-malonylation >3,5-diglucosylation >3-glucosylation. The vitamin C retention was in the order of 6″-malonylation > pyranylation >3,5-diglucosylation >3-glucosylation. The order of color stability was the same as that of anthocyanin retention, and the order of antioxidative activity was opposite to that of vitamin C retention. The results showed that modification at the C-ring limited the activity of anthocyanin, and suggested that the C-ring was one of the key sites for anthocyanin and vitamin C interaction. The shared differential metabolite of all apple juice matrices added with different anthocyanins was trans-hinokiresinol, which was likely generated from anthocyanin skeleton reacted with certain compounds in apple juice. CONCLUSION This study showed that modification of the anthocyanin C-ring could affect the anthocyanin and vitamin C interaction to some extent, which provided valuable insights for the application of anthocyanin C-ring modification in shelf-life quality control of typical fruit and vegetable beverages with the coexistence of anthocyanin and vitamin C. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jinping Huang
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
- Institute of Applied Chemistry, Jiangxi Academy of Sciences, Nanchang, China
| | - Chen Yang
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
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3
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Feng Y, Lin J, Chen X, Chai H, Tian L, Zhang J, Sun Q, Yang Y, Li Y. Hybrid chiral nanocellulose-cyanidin composite with pH and humidity response for visual inspection and real-time tracking of shrimp quality and freshness. Food Chem 2024; 446:138885. [PMID: 38447387 DOI: 10.1016/j.foodchem.2024.138885] [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: 10/11/2023] [Revised: 01/31/2024] [Accepted: 02/25/2024] [Indexed: 03/08/2024]
Abstract
Biobased multi-stimulation materials have received considerable attention for intelligent packaging and anti-counterfeiting applications. Cellulose nanocrystals (CNCs) and cyanidins are good material candidates for monitoring food freshness as they are eco-friendly natural substances. This work incorporated cyanidin with a CNC-hosting substrate to develop a simple, environment-friendly colorimetric device to visualize food freshness. Across the pH range of 2-13, the indicator exhibited noticeable color changes ranging from red to gray and eventually to orange. The CNC-cyanidin (CC) film exhibited a dramatic color change from blue to dark red and high sensitivity at a relative humidity of 30 %-100 %. In corresponding to the total volatile elemental nitrogen (TVB-N) level of shrimp, the indicator showed distinguishable colors at different stages of shrimp. The findings imply that the samples have substantial potential for use as an intelligent indicator for tracking shrimp freshness.
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Affiliation(s)
- Yingxuan Feng
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Jian Lin
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Xinjie Chen
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Hao Chai
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Linping Tian
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Jiayi Zhang
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Qingfeng Sun
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
| | - Yushan Yang
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
| | - Yingying Li
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
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4
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Hasan M, Tripathi K, Harun M, Krishnan V, Kaushik R, Chawla G, Shakil NA, Verma M, Dahuja A, Sachdev A, Lorezo JM, Kumar M. Unravelling the effect of extraction on anthocyanin functionality and prebiotic potential. Heliyon 2024; 10:e31780. [PMID: 38867956 PMCID: PMC11167309 DOI: 10.1016/j.heliyon.2024.e31780] [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: 08/24/2023] [Revised: 05/01/2024] [Accepted: 05/22/2024] [Indexed: 06/14/2024] Open
Abstract
Anthocyanins, considered as prebiotic ingredients for functional foods, were extracted from black soybean (BS), black grape (BG), black carrot (BCPm), and black rice (BR) using conventional solvent extraction (CSE) and microwave-assisted extraction (MAE). The study employed a split-plot design with CSE and MAE as main plot factors and anthocyanin extracts (AEs) as subplot factors. Anthocyanins were evaluated for stability (polymeric color, degradation index) and functionality (antioxidant capacity). Prebiotic potential on Lactobacillus rhamnosus, Lactobacillus acidophilus, Weissella confusa was assessed in fermented soymilk. MAE showed higher extraction yield than CSE in BG (3-fold), BS (2-fold), BCPm (1.2-fold), and BR (1.6-fold). Black grape (1255.76 mg/L) and black soybean (976.5 mg/L) had highest anthocyanin with better stability, functionality, and prebiotic potential. The SCFA concentration (propionic acid and butyric acid) increased significantly in BG fortified-fermented soymilk. Overall, anthocyanin-enriched soymilk exhibited higher prebiotic potential, with MAE as the superior extraction method for anthocyanin functionality and stability.
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Affiliation(s)
- Muzaffar Hasan
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
- Centre of Excellence for Soybean Processing and Utilisation, ICAR-Central Institute of Agricultural Engineering, Bhopal-462038, India
| | - Kailashpati Tripathi
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
| | - Mohd Harun
- Division of Design of Experiments, ICAR-Indian Agricultural Statistics Research Institute, New Delhi-110012, India
| | - Veda Krishnan
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
| | - Rajeev Kaushik
- Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
| | - Gautam Chawla
- Division of Nematology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
| | - Najam A. Shakil
- Division of Design of Experiments, ICAR-Indian Agricultural Statistics Research Institute, New Delhi-110012, India
| | - M.K. Verma
- Division of Fruits and Horticulture Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
| | - Anil Dahuja
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
| | - Archana Sachdev
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
| | - Jose M. Lorezo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ouren-se, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai, 400019, India
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5
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Pandey P, Grover K, Dhillon TS, Chawla N, Kaur A. Development and quality evaluation of polyphenols enriched black carrot (Daucus carota L.) powder incorporated bread. Heliyon 2024; 10:e25109. [PMID: 38322869 PMCID: PMC10844063 DOI: 10.1016/j.heliyon.2024.e25109] [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: 12/18/2022] [Revised: 12/05/2023] [Accepted: 01/20/2024] [Indexed: 02/08/2024] Open
Abstract
Black carrot is a prominent source of polyphenols and the cheapest source of anthocyanins in India. In this study, an attempt has been made to examine the feasibility of black carrot powder as an ingredient in bread. Black carrot bread was prepared by incorporating different concentrations of black carrot powder (BCP) at 2.5, 5.0, 7.5 and 10 %. The developed bread samples were analyzed for physical and textural quality, proximate composition, bioactive compounds, antioxidant properties, sensory characteristics, mineral content and storage quality. The results revealed that loaf volume and specific volume decreased (1995-1254 mL, 5.25-3.28 mL/g) with the incorporation of BCP into bread. Textural analysis revealed that the addition of BCP led to increased hardness in the bread (0.110-12 0.151 N), whereas the resilience (43.64-35.10 %), cohesion and springiness (89.930-13 82.146 %) decreased significantly. The content of bioactive compounds such as total phenols, anthocyanins (29.63-112.68 mg/100 g) and flavonoids increased to exceptionally high levels in BCP-incorporated bread and showed high antioxidant activity. Incorporation of BCP up to 7.5 % showed the most acceptable sensory analysis score (7.85) with a significant increase in dietary fiber (40 %) and total mineral content (50 %), which revealed that black carrot powder could be used up to 7.5 % as an ingredient into bread with high acceptability. The present study revealed significant enhancement in bioactive compounds and mineral content of bread after the incorporation of black carrot powder, which supports its immense potential in preventing hunger and oxidative stress-induced disorders in developing countries.
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Affiliation(s)
- Pragya Pandey
- Department of Food and Nutrition, Acharya Narendra Deva University of Agriculture and Technology, Ayodhya, 224229, India
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, 141004, India
| | - Kiran Grover
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, 141004, India
| | - Tarsem Singh Dhillon
- Department of Vegetable Science, Punjab Agricultural University, Ludhiana, 141004, India
| | - Neena Chawla
- Department of Vegetable Science, Punjab Agricultural University, Ludhiana, 141004, India
| | - Amarjeet Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India
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6
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Wang J, Zhao Y, Sun B, Yang Y, Wang S, Feng Z, Li J. The structure of anthocyanins and the copigmentation by common micromolecular copigments: A review. Food Res Int 2024; 176:113837. [PMID: 38163689 DOI: 10.1016/j.foodres.2023.113837] [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: 09/12/2023] [Revised: 11/21/2023] [Accepted: 12/06/2023] [Indexed: 01/03/2024]
Abstract
Under natural physiological conditions, anthocyanins can keep bright and stable color for a long time due to the relatively stable acid-base environment of plant vacuoles and the copigmentation from various copigment substances, such as polyphenols, nucleotides, metallic ions and other substances. Therefore, the copigmentation caused by copigments is considered an effective way to stabilize anthocyanins against adverse environmental conditions. This is attributed to the covalent and noncovalent interactions between colored forms of anthocyanins (flavylium ions and quinoidal bases) and colorless or pale yellow organic molecules (copigments). These interactions are usually manifested in both hyperchromic effect and bathochromic shifts. In addition to making anthocyanins more stable, the copigmentation also could make an important contribution to the diversification of their tone. Based on the molecular structure of anthocyanins, this review focuses on the interaction mode of auxochrome groups or copigments with anthocyanins and their effects on the chemical and color stability of anthocyanins.
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Affiliation(s)
- Jiadong Wang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Yanqiao Zhao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China.
| | - Bing Sun
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Yutong Yang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Shaoping Wang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Zirui Feng
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Jianying Li
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
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7
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Fatchiyah F, Safitri A, Palis CN, Sari DRT, Suyanto E, Fajriani S, Kurnianingsih N, Nugraha Y, Sitaresmi T, Kusbiantoro B, Ketudat-Cairns JR. Bioactive compound profile and their biological activities of endogenous black rice from Java and East Nusa Tenggara. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2023.2173306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Affiliation(s)
- Fatchiyah Fatchiyah
- Research Center of Smart Molecule of Natural Genetics Resource, Brawijaya University, Malang, Indonesia
- Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia
| | - Anna Safitri
- Research Center of Smart Molecule of Natural Genetics Resource, Brawijaya University, Malang, Indonesia
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia
| | - Christine Natalia Palis
- Research Center of Smart Molecule of Natural Genetics Resource, Brawijaya University, Malang, Indonesia
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia
| | - Dewi Ratih Tirto Sari
- Research Center of Smart Molecule of Natural Genetics Resource, Brawijaya University, Malang, Indonesia
- Department of Pharmacy, Faculty of Medical Science, Ibrahimy University, Situbondo, Indonesia
| | - Eko Suyanto
- Research Center of Smart Molecule of Natural Genetics Resource, Brawijaya University, Malang, Indonesia
- Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia
- School of Chemistry, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima, Thailand
- Center for Biomolecular Structure, Function and Application, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Sisca Fajriani
- Research Center of Smart Molecule of Natural Genetics Resource, Brawijaya University, Malang, Indonesia
- Agricultural Department, Faculty of Agriculture, Brawijaya University, Malang, Indonesia
| | - Nia Kurnianingsih
- Research Center of Smart Molecule of Natural Genetics Resource, Brawijaya University, Malang, Indonesia
- Department of Physiology, Faculty of Medicine, Brawijaya University, Malang, Indonesia
| | - Yudhistira Nugraha
- Research Center for Food Crops, Research Organization Agriculture and Food, National Research and Innovation Agency, Bogor, Indonesia
| | - Trias Sitaresmi
- Research Center for Food Crops, Research Organization Agriculture and Food, National Research and Innovation Agency, Bogor, Indonesia
| | - Bram Kusbiantoro
- Research Center for Agroindustry, Research Organization Agriculture and Food, National Research and Innovation Agency of Indonesia, Bogor, Indonesia
| | - James Robert Ketudat-Cairns
- School of Chemistry, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima, Thailand
- Center for Biomolecular Structure, Function and Application, Suranaree University of Technology, Nakhon Ratchasima, Thailand
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8
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Faisal M, Bevilacqua M, Bro R, Bordallo HN, Kirkensgaard JJK, Hebelstrup KH, Blennow A. Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage. Int J Biol Macromol 2023; 250:126250. [PMID: 37562464 DOI: 10.1016/j.ijbiomac.2023.126250] [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: 02/16/2023] [Revised: 07/10/2023] [Accepted: 08/07/2023] [Indexed: 08/12/2023]
Abstract
This study aimed to prepare a novel colorimetric indicator film from virtually pure (99 %) amylose (AM) and anthocyanins extracted from red cabbage (RCA). The AM used was a unique engineered bulk material extracted from transgenic barley grains. Films produced by solution casting were compared to normal barely starch (NB) and pure barley amylopectin (AP), with amylose contents of 30 % and 0 %, respectively. The pH-indicator films were produced by incorporation of RCA into the different starch support matrices with different amylose contents. Barrier, thermal, and mechanical properties, photo degradation stability, and release behavior data revealed that RCA interact differently through the glucan matrices. Microstructural observations showed that RCA were evenly dispersed in the glucan matrix, and AM+RCA indicator films showed high UV-barrier and mechanical performance over normal starch. FTIR revealed that RCA was properly affected by the AM matrix. Moreover, the AM+RCA films showed sensitive color changes in the pH range (2-11) and a predominant Fickian diffusion release mechanism for RCA. This study provides for the first time data regarding AM films with RCA and their promising potential for application as support matrices in responsive food and other industrial biodegradable packaging materials.
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Affiliation(s)
- Marwa Faisal
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Marta Bevilacqua
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark.
| | - Rasmus Bro
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Heloisa N Bordallo
- Niels Bohr Institute, Faculty of Science, University of Copenhagen, Denmark
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark; Niels Bohr Institute, Faculty of Science, University of Copenhagen, Denmark
| | - Kim H Hebelstrup
- Department of molecular Biology and Genetics, Aarhus University, 4200 Slagelse, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
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Ijinu TP, De Lellis LF, Shanmugarama S, Pérez-Gregorio R, Sasikumar P, Ullah H, Buccato DG, Di Minno A, Baldi A, Daglia M. Anthocyanins as Immunomodulatory Dietary Supplements: A Nutraceutical Perspective and Micro-/Nano-Strategies for Enhanced Bioavailability. Nutrients 2023; 15:4152. [PMID: 37836436 PMCID: PMC10574533 DOI: 10.3390/nu15194152] [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: 09/07/2023] [Revised: 09/21/2023] [Accepted: 09/24/2023] [Indexed: 10/15/2023] Open
Abstract
Anthocyanins (ACNs) have attracted considerable attention for their potential to modulate the immune system. Research has revealed their antioxidant and anti-inflammatory properties, which play a crucial role in immune regulation by influencing key immune cells, such as lymphocytes, macrophages, and dendritic cells. Moreover, ACNs contribute towards maintaining a balance between proinflammatory and anti-inflammatory cytokines, thus promoting immune health. Beyond their direct effects on immune cells, ACNs significantly impact gut health and the microbiota, essential factors in immune regulation. Emerging evidence suggests that they positively influence the composition of the gut microbiome, enhancing their immunomodulatory effects. Furthermore, these compounds synergize with other bioactive substances, such as vitamins and minerals, further enhancing their potential as immune-supporting dietary supplements. However, detailed clinical studies must fully validate these findings and determine safe dosages across varied populations. Incorporating these natural compounds into functional foods or supplements could revolutionize the management of immune-related conditions. Personalized nutrition and healthcare strategies may be developed to enhance overall well-being and immune resilience by fully understanding the mechanisms underlying the actions of their components. Recent advancements in delivery methods have focused on improving the bioavailability and effectiveness of ACNs, providing promising avenues for future applications.
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Affiliation(s)
- Thadiyan Parambil Ijinu
- Naturæ Scientific, Kerala University-Business Innovation and Incubation Centre, Kariavattom Campus, University of Kerala, Thiruvananthapuram 695581, India;
- The National Society of Ethnopharmacology, VRA-179, Mannamoola, Peroorkada P.O., Thiruvananthapuram 695005, India
| | - Lorenza Francesca De Lellis
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy; (L.F.D.L.); (D.G.B.); (A.D.M.); (A.B.)
| | - Santny Shanmugarama
- Department of Pathology, The University of Oklahoma Health Sciences Center, Oklahoma City, OK 73104, USA;
| | - Rosa Pérez-Gregorio
- Food and Health Omics Group, Institute of Agroecology and Food, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain;
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal
- Department of Analytical and Food Chemistry, Galicia Sur Health Research Institute (IISGS), SERGAS-UVIGO, 32002 Ourense, Spain
| | | | - Hammad Ullah
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy; (L.F.D.L.); (D.G.B.); (A.D.M.); (A.B.)
| | - Daniele Giuseppe Buccato
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy; (L.F.D.L.); (D.G.B.); (A.D.M.); (A.B.)
| | - Alessandro Di Minno
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy; (L.F.D.L.); (D.G.B.); (A.D.M.); (A.B.)
- CEINGE-Biotecnologie Avanzate, Via Gaetano Salvatore 486, 80145 Naples, Italy
| | - Alessandra Baldi
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy; (L.F.D.L.); (D.G.B.); (A.D.M.); (A.B.)
| | - Maria Daglia
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy; (L.F.D.L.); (D.G.B.); (A.D.M.); (A.B.)
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
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10
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Jang HH, Hwang IG, Lee YM. Effects of anthocyanin supplementation on blood lipid levels: a systematic review and meta-analysis. Front Nutr 2023; 10:1207751. [PMID: 37649528 PMCID: PMC10463756 DOI: 10.3389/fnut.2023.1207751] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 07/25/2023] [Indexed: 09/01/2023] Open
Abstract
Introduction Dyslipidemia is a major cardiovascular disease risk factor associated with increased mortality. The intake of plant food-derived bioactive compounds is associated with beneficial cardiovascular effects, including decreased blood lipid levels and cardiovascular risk. We aimed to evaluate the effects of anthocyanin intake on blood lipid levels by analyzing relevant randomized controlled trials. Methods We searched the PubMed and Embase databases using the "Patient/Population, Intervention, Comparison, and Outcomes" format to determine whether anthocyanin supplementation intervention affected blood lipid levels compared with placebo supplementation in human participants. Results A total of 41 studies with 2,788 participants were included in the meta-analysis. Anthocyanin supplementation significantly reduced triglyceride [standardized mean difference (SMD) = -0.10; 95% confidence interval [CI], -0.18, -0.01) and low-density lipoprotein-cholesterol (SMD = -0.16; 95% CI -0.26, -0.07) levels and increased high-density lipoprotein-cholesterol levels (SMD = 0.42; 95% CI 0.20, 0.65). Discussion Anthocyanin supplementation significantly improved blood lipid component levels in the included studies. Larger, well-designed clinical trials are needed to further investigate the effects of anthocyanin intake on blood lipid levels and the safety of anthocyanin supplementation for treating dyslipidemia. Systematic review registration https://www.crd.york.ac.uk/prospero/display_record.php?ID=CRD42021257087, identifier: CRD42021257087.
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Affiliation(s)
- Hwan-Hee Jang
- Functional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea
| | - In-Guk Hwang
- Functional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea
| | - Young-Min Lee
- Department of Practical Science Education, Gyeongin National University of Education, Incheon, Republic of Korea
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11
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Liang T, Jing P, He J. Nano techniques: an updated review focused on anthocyanin stability. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37574589 DOI: 10.1080/10408398.2023.2245893] [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: 08/15/2023]
Abstract
Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction due to the nutritional values. However, their application of ACNs is limited due to their poor stability and bioavailability. Accordingly, nanoencapsulation has been developed to enhance its stability and bio-efficacy. This review focuses on the nano-technique applications of delivery systems that be used for ACNs stabilization, with an emphasis on physicochemical stability and health benefits. ACNs incorporated with delivery systems in forms of nano-particles and fibrils can achieve advanced functions, such as improved stability, enhanced bioavailability, and controlled release. Also, the toxicological evaluation of nano delivery systems is summarized. Additionally, this review summarizes the challenges and suggests the further perspectives for the further application of ACNs delivery systems in food and medical fields.
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Affiliation(s)
- Tisong Liang
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jian He
- Yili Innovation Center, Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, China
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Mihai RA, Espinoza Caiza IA, Melo Heras EJ, Florescu LI, Catana RD. Comparative Assessment of Antioxidant Activity and Functional Components of Chionanthus virginicus and Chionanthus pubescens from the Andean Region of Ecuador. Pharmaceutics 2023; 15:1676. [PMID: 37376124 DOI: 10.3390/pharmaceutics15061676] [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: 03/30/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
The present study aims to provide information about the antioxidant capacity and secondary metabolites from different plant parts of two species that are grown in Ecuador: Chionanthus pubescens (the Ecuadorian national tree), and Chionanthus virginicus (the fringe tree-endemic to the United States of America and adapted to Ecuador's physiographical and ecological conditions). These two species have still not been investigated for these characteristics. A comparative estimation of the antioxidant activities between the leaf, fruit, and inflorescence extracts was performed. In the quest for new medicines, the extracts were analyzed for phenolic, anthocyanin, and flavonoid content. A slight difference was observed between C. pubescens and C. virginicus flowers, the highest antioxidant activity being found in the C. pubescens leaf (DPPH IC50 = 62.8866 mg/mL, ABTS IC50 = 55.852 mg/mL, and FRAP IC50 = 2.8466 g/mL). Our results showed correlations between antioxidant activity, total phenolic content, and flavonoids. This study confirmed that the C. pubescens leaves and fruits from the Andean region of Ecuador represent a good source of antioxidants, especially due to the presence of a high content of phenolic compounds (homovanillic acid, 3,4 dimethoxyphenylacetic acid, vanillic acid, gallic acid, etc.) as determined by the HPLC-DAD method.
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Affiliation(s)
- Raluca A Mihai
- CICTE, Department of Life Science and Agriculture, Universidad De Las Fuerzas Armadas-ESPE, Av. General Rumiñahui s/n y, Sangolquí 171103, Ecuador
| | - Iván A Espinoza Caiza
- Department of Life Science and Agriculture, Universidad De Las Fuerzas Armadas-ESPE, Av. General Rumiñahui s/n y, Sangolquí 171103, Ecuador
| | - Erly J Melo Heras
- Department of Life Science and Agriculture, Universidad De Las Fuerzas Armadas-ESPE, Av. General Rumiñahui s/n y, Sangolquí 171103, Ecuador
| | - Larisa I Florescu
- Institute of Biology Bucharest, Romanian Academy, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Rodica D Catana
- Institute of Biology Bucharest, Romanian Academy, 296 Splaiul Independentei, 060031 Bucharest, Romania
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13
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Simić M, Nikolić V, Škrobot D, Srdić J, Perić V, Despotović S, Žilić S. Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091812. [PMID: 37176872 PMCID: PMC10181262 DOI: 10.3390/plants12091812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
Considering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as well as its sensory properties. Given that the ears of sweet corn, popping corn and semi-flint corn were used for pickling in the pre-pollination phase, the effect of genotype and its growing stage on the chemical composition of Baby corn product was also taken into consideration. The brine of black soybean with a total anthocyanins content of 11,882.9 mg CGE/kg (cyanidin 3-glucoside equivalent) and an antioxidant capacity of 399.5 mmol Trolox Eq/kg determined by QUENCHER method had a positive impact on the functional potential of baby corn products. The content of total anthocyanins in the obtained products ranged from 748.6 to 881.2 mg CGE/kg, the predominant anthocyanin was cyanidin-3-glucoside (184.6 to 247.5 μg/g), while their colour was red. Compared to the commercial sample, baby corn products pickled in the enriched solution had a 26% to 46% and 17% to 26% higher content of total free phenolic compounds and antioxidant capacity, respectively. Contrarily, the control sample had higher sugar and fibre content. As established, pickled popping corn had the best sensory properties.
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Affiliation(s)
- Marijana Simić
- Department of Food Technology and Biochemistry, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia
| | - Valentina Nikolić
- Department of Food Technology and Biochemistry, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Srdić
- Plant Breeding Department, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia
| | - Vesna Perić
- Plant Breeding Department, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia
| | - Saša Despotović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Slađana Žilić
- Department of Food Technology and Biochemistry, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia
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Osman AG, Avula B, Katragunta K, Ali Z, Chittiboyina AG, Khan IA. Elderberry Extracts: Characterization of the Polyphenolic Chemical Composition, Quality Consistency, Safety, Adulteration, and Attenuation of Oxidative Stress- and Inflammation-Induced Health Disorders. Molecules 2023; 28:molecules28073148. [PMID: 37049909 PMCID: PMC10096080 DOI: 10.3390/molecules28073148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/24/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
Elderberry is highly reputed for its health-improving effects. Multiple pieces of evidence indicate that the consumption of berries is linked to enhancing human health and preventing or delaying the onset of chronic medical conditions. Compared with other fruit, elderberry is a very rich source of anthocyanins (approximately 80% of the polyphenol content). These polyphenols are the principals that essentially contribute to the high antioxidant and anti-inflammatory capacities and the health benefits of elderberry fruit extract. These health effects include attenuation of cardiovascular, neurodegenerative, and inflammatory disorders, as well as anti-diabetic, anticancer, antiviral, and immuno-stimulatory effects. Sales of elderberry supplements skyrocketed to $320 million over the year 2020, according to an American Botanical Council (ABC) report, which is attributable to the purported immune-enhancing effects of elderberry. In the current review, the chemical composition of the polyphenolic content of the European elderberry (Sambucus nigra) and the American elderberry (Sambucus canadensis), as well as the analytical techniques employed to analyze, characterize, and ascertain the chemical consistency will be addressed. Further, the factors that influence the consistency of the polyphenolic chemical composition, and hence, the consistency of the health benefits of elderberry extracts will be presented. Additionally, adulteration and safety as factors contributing to consistency will be covered. The role of elderberry in enhancing human health alone with the pharmacological basis, the cellular pathways, and the molecular mechanisms underlying the observed health benefits of elderberry fruit extracts will be also reviewed.
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Affiliation(s)
- Ahmed G. Osman
- National Center for Natural Products Research, University of Mississippi, University, MS 38677, USA
| | - Bharathi Avula
- National Center for Natural Products Research, University of Mississippi, University, MS 38677, USA
| | - Kumar Katragunta
- National Center for Natural Products Research, University of Mississippi, University, MS 38677, USA
| | - Zulfiqar Ali
- National Center for Natural Products Research, University of Mississippi, University, MS 38677, USA
| | - Amar G. Chittiboyina
- National Center for Natural Products Research, University of Mississippi, University, MS 38677, USA
| | - Ikhlas A. Khan
- National Center for Natural Products Research, University of Mississippi, University, MS 38677, USA
- Division of Pharmacognosy, Department of BioMolecular Sciences, School of Pharmacy, University of Mississippi, University, MS 38677, USA
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15
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Al-Rooqi MM, Mughal EU, Raja QA, Hussein EM, Naeem N, Sadiq A, Asghar BH, Moussa Z, Ahmed SA. Flavonoids and related privileged scaffolds as potential urease inhibitors: a review. RSC Adv 2023; 13:3210-3233. [PMID: 36756398 PMCID: PMC9869662 DOI: 10.1039/d2ra08284e] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Accepted: 01/16/2023] [Indexed: 01/25/2023] Open
Abstract
Infections caused by bacteria are a significant issue on a global scale, and imperative action is required to discover novel or improved therapeutic agents. Flavonoids are a class of plant-derived compounds that have a variety of potentially useful bioactivities. These activities include immediate antimicrobial properties, synergistic effect with antimicrobials, ferocious repression of pathogenicity, anti-urease activity etc. This review summarizes current studies concerning anti-urease actions of flavonoids as well as structural-activity correlation investigations of the flavonoid core structure. It is possible that if researchers investigate the many structural changes that may be made in flavonoid rings, they'll be able to build up novel compounds that have powerful and effective anti-urease properties.
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Affiliation(s)
- Munirah M Al-Rooqi
- Department of Chemistry, Faculty of Applied Sciences, Umm Al-Qura University 21955 Makkah Saudi Arabia
| | | | | | - Essam M Hussein
- Department of Chemistry, Faculty of Applied Sciences, Umm Al-Qura University 21955 Makkah Saudi Arabia
- Chemistry Department, Faculty of Science, Assiut University 71516 Assiut Egypt
| | - Nafeesa Naeem
- Department of Chemistry, University of Gujrat Gujrat-50700 Pakistan
| | - Amina Sadiq
- Department of Chemistry, Government College Women University Sialkot-51300 Pakistan
| | - Basim H Asghar
- Department of Chemistry, Faculty of Applied Sciences, Umm Al-Qura University 21955 Makkah Saudi Arabia
| | - Ziad Moussa
- Department of Chemistry, College of Science, United Arab Emirates University P.O. Box 15551, Al Ain Abu Dhabi United Arab Emirates
| | - Saleh A Ahmed
- Department of Chemistry, Faculty of Applied Sciences, Umm Al-Qura University 21955 Makkah Saudi Arabia
- Chemistry Department, Faculty of Science, Assiut University 71516 Assiut Egypt
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16
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Optimization of Mulberry Extract Foam-Mat Drying Process Parameters. Molecules 2022; 27:molecules27238570. [PMID: 36500660 PMCID: PMC9740918 DOI: 10.3390/molecules27238570] [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: 11/03/2022] [Revised: 11/17/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of the finished mulberry powder was also noted. The best foam expansion/stability value was determined using multiple regression models as a function of egg albumin, CMC, DRM, and whipping time. The results indicated that the main influencing factors for the foam properties were whipping time followed by egg albumin, CMC, and DRM. Optimum values of foam expansion and stability were achieved at 467.9% and 97.02%, respectively. The foam had a porous structure and good stability for subsequent drying, with optimal contents of egg albumin, CMC, and DRM used at 7.6%, 0.4%, and 2%, respectively, along with a whipping time of 14.5 min. The established models had a high coefficient of determination (R2 > 0.9) and a high correlation between the predicted and observed values. Therefore, the model could be adjusted to determine the characteristics of the foam suitable for subsequent drying. The optimal values were then also verified. Minimal fluctuations (1.78−2.98%) between the experimental data and the optimal value were found. The drying temperature also significantly affected the quality of the mulberry powder. The foam was dried at 65 °C for 4 h to produce apowder with a beautiful light color (L* = 62.65), a characteristic purple-red color of mulberry (a* = 5.97). The moisture, water activity, and anthocyanin content of the finished mulberry powder were 4.57%, 0.3, and 5.4 mg/g, respectively.
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17
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Investigation of flavonoid components and their associated antioxidant capacity in different pigmented rice varieties. Food Res Int 2022; 161:111726. [DOI: 10.1016/j.foodres.2022.111726] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 06/24/2022] [Accepted: 07/19/2022] [Indexed: 11/24/2022]
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18
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Mengist MF, Grace MH, Mackey T, Munoz B, Pucker B, Bassil N, Luby C, Ferruzzi M, Lila MA, Iorizzo M. Dissecting the genetic basis of bioactive metabolites and fruit quality traits in blueberries ( Vaccinium corymbosum L.). FRONTIERS IN PLANT SCIENCE 2022; 13:964656. [PMID: 36119607 PMCID: PMC9478557 DOI: 10.3389/fpls.2022.964656] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 07/26/2022] [Indexed: 06/01/2023]
Abstract
Blueberry is well-recognized as a healthy fruit with functionality derived largely from anthocyanin and chlorogenic acid. Despite their importance, no study to date has evaluated the genetic basis of these bioactives in blueberries and their relationship with fruit quality traits. Hence, to fill this gap, a mapping population including 196 F1 individuals was phenotyped for anthocyanin and chlorogenic acid concentration and fruit quality traits (titratable acidity, pH, and total soluble solids) over 3 years and data were used for QTL mapping and correlation analysis. Total soluble solids and chlorogenic acid were positively correlated with glycosylated anthocyanin and total anthocyanin, respectively, indicating that parallel selection for these traits is possible. Across all the traits, a total of 188 QTLs were identified on chromosomes 1, 2, 4, 8, 9, 11 and 12. Notably, four major regions with overlapping major-effect QTLs were identified on chromosomes 1, 2, 4 and 8, and were responsible for acylation and glycosylation of anthocyanins in a substrate and sugar donor specific manner. Through comparative transcriptome analysis, multiple candidate genes were identified for these QTLs, including glucosyltransferases and acyltransferases. Overall, the study provides the first insights into the genetic basis controlling anthocyanins accumulation and composition, chlorogenic acid and fruit quality traits, and establishes a framework to advance genetic studies and molecular breeding for anthocyanins in blueberry.
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Affiliation(s)
- Molla Fentie Mengist
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, United States
| | - Mary H. Grace
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, United States
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
| | - Ted Mackey
- Horticultural Crops Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Corvallis, OR, United States
| | - Bryan Munoz
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, United States
| | - Boas Pucker
- Institute of Plant Biology, TU Braunschweig, Braunschweig, Germany
- BRICS, TU Braunschweig, Braunschweig, Germany
| | - Nahla Bassil
- National Clonal Germplasm Repository, USDA-ARS, Corvallis, OR, United States
| | - Claire Luby
- Horticultural Crops Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Corvallis, OR, United States
| | - Mario Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, United States
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
| | - Mary Ann Lila
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, United States
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
| | - Massimo Iorizzo
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, United States
- Department of Horticultural Science, North Carolina State University, Raleigh, NC, United States
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Wang F, Zhang S, Deng G, Xu K, Xu H, Liu J. Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27144344. [PMID: 35889219 PMCID: PMC9317032 DOI: 10.3390/molecules27144344] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/01/2022] [Accepted: 07/04/2022] [Indexed: 12/04/2022]
Abstract
This study aimed to develop an effective technique for extracting total anthocyanins from purple sweet potato (Mianzishu 9) (PSP9) by ultrasound-assisted compound enzymatic extraction (UAEE). Single-factor experiments, Plackett-Burman experimental design, and response surface methodology were utilized for optimizing extraction conditions, and the antioxidant activities were evaluated. Anthocyanins were also measured using an ultra-performance liquid chromatograph linked to a mass spectrometer (UPLC-MS). The maximum yield of total anthocyanins was 2.27 mg/g under the following conditions: the ethanol concentration was 78%, the material-to-liquid ratio was 1:15 g/mL, the enzyme ratio (cellulase: pectinase: papain) was 2:2:1 and its hydrolysis was at 41 °C, pH = 4.5, 1.5 h, the ultrasonication was at 48 °C and conducted twice for 20 min each time. In addition to higher yield, anthocyanins extracted from purple sweet potato by UAEE showed great ability to scavenge DPPH (IC50 of 0.089 μg/mL) and hydroxyl radicals (IC50 of 100.229 μg/mL). Five anthocyanins were found in the purple sweet potato extract from UAEE. Taken together, the ultrasound-assisted compound enzymatic method can rapidly and effectively extract anthocyanins with greater antioxidant capacity from purple sweet potato.
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Affiliation(s)
- Fang Wang
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
| | - Shuo Zhang
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
| | - Guowei Deng
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
- Correspondence: (G.D.); (J.L.)
| | - Kun Xu
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
| | - Haiyan Xu
- College of Life Sciences, Sichuan Normal University, Chengdu 610101, China;
| | - Jialei Liu
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Correspondence: (G.D.); (J.L.)
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He J, Ye S, Correia P, Fernandes I, Zhang R, Wu M, Freitas V, Mateus N, Oliveira H. Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications. Compr Rev Food Sci Food Saf 2022; 21:3096-3128. [PMID: 35534086 DOI: 10.1111/1541-4337.12970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 02/01/2022] [Accepted: 04/07/2022] [Indexed: 01/01/2023]
Abstract
Over the years, anthocyanins have emerged as one of the most enthralling groups of natural phenolic compounds and more than 700 distinct structures have already been identified, illustrating the exceptional variety spread in nature. The interest raised around anthocyanins goes way beyond their visually appealing colors and their acknowledged structural and biological properties have fueled intensive research toward their application in different contexts. However, the high susceptibility of monoglycosylated anthocyanins to degradation under certain external conditions might compromise their application. In that regard, polyglycosylated anthocyanins (PGA) might offer an alternative to overcome this issue, owing to their peculiar structure and consequent less predisposition to degradation. The most recent scientific and technological findings concerning PGA and their food sources are thoroughly described and discussed in this comprehensive review. Different issues, including their physical-chemical characteristics, consumption, bioavailability, and biological relevance in the context of different pathologies, are covered in detail, along with the most relevant prospective technological applications. Due to their complex structure and acyl groups, most of the PGA exhibit an overall higher stability than the monoglycosylated ones. Their versatility allows them to act in a wide range of pathologies, either by acting directly in molecular pathways or by modulating the disease environment attributing an added value to their food sources. Their recent usage for technological applications has also been particularly successful in different industry fields including food and smart packaging or in solar energy production systems. Altogether, this review aims to put into perspective the current state and future research on PGA and their food sources.
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Affiliation(s)
- Jingren He
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Shuxin Ye
- Yun-Hong Group Co. Ltd, Wuhan, China
| | - Patrícia Correia
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Iva Fernandes
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Rui Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Muci Wu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Victor Freitas
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Nuno Mateus
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Hélder Oliveira
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
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Wang G, Lu M, Zhang S, Ji J, Li B, Li J, Zhang L, Yang D, Wang W, Guan C. Anthocyanin release and absorption properties of boiling pigmented rice using an in vitro digestion model. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01378-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sun S, Zhang Q, Yu Y, Feng J, Liu C, Yang J. Leaf Coloration in Acer palmatum Is Associated with a Positive Regulator ApMYB1 with Potential for Breeding Color-Leafed Plants. PLANTS (BASEL, SWITZERLAND) 2022; 11:759. [PMID: 35336641 PMCID: PMC8955597 DOI: 10.3390/plants11060759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/24/2022] [Accepted: 03/10/2022] [Indexed: 06/14/2023]
Abstract
Anthocyanin biosynthesis and accumulation is closely associated with tissue/organ coloring in plants. To gain insight into the physiological and molecular mechanisms of leaf coloring in Acer palmatum, a deciduous tree during autumnal senescence, we first investigated concentration dynamics of pigments (i.e., chlorophyll, carotenoid and anthocyanin) in leaves with differential coloring. It was found that compared to green leaves (GN), anthocyanins were accumulated actively in semi-red (SR) and total-red (TR) leaves, accompanied with chlorophyll and carotenoid degradation. Then transcriptional profiling on GN and SR leaves identified thousands of transcripts with differential expression in SR compared to GN leaves. An annotation search showed that the entire flavonoid/anthocyanin biosynthesis pathway from the production of naringenin chalcone to modification of flavonoid backbone was extensively activated at the transcriptional level in SR leaves. Phylogenetic analysis of putative MYB proteins identified ApMYB1 as a putative regulator promoting anthocyanin biosynthesis. Expression of ApMYB1 in leaves was induced by exogenous hormones including abscisic acid. Stable overexpression of ApMYB1 in tobacco resulted in leaves with higher accumulation of anthocyanins. Collectively, our results identified ApMYB1 as a positive regulator associated with leaf coloring in Acer palmatum during autumnal senescence, which may be regarded a potential target for breeding color-leafed plants.
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Affiliation(s)
- Sujing Sun
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Biology and the Environment, Nanjing Forestry University, Nanjing 210037, China; (S.S.); (Q.Z.); (Y.Y.); (J.F.); (C.L.)
| | - Qiang Zhang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Biology and the Environment, Nanjing Forestry University, Nanjing 210037, China; (S.S.); (Q.Z.); (Y.Y.); (J.F.); (C.L.)
| | - Yongfan Yu
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Biology and the Environment, Nanjing Forestry University, Nanjing 210037, China; (S.S.); (Q.Z.); (Y.Y.); (J.F.); (C.L.)
| | - Jianyuan Feng
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Biology and the Environment, Nanjing Forestry University, Nanjing 210037, China; (S.S.); (Q.Z.); (Y.Y.); (J.F.); (C.L.)
- School of Health, Jiangsu Food and Pharmaceutical Science College, Huai’an 223005, China
| | - Changlai Liu
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Biology and the Environment, Nanjing Forestry University, Nanjing 210037, China; (S.S.); (Q.Z.); (Y.Y.); (J.F.); (C.L.)
- Bamboo Research Institute, Nanjing Forestry University, Nanjing 210037, China
| | - Jiading Yang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Biology and the Environment, Nanjing Forestry University, Nanjing 210037, China; (S.S.); (Q.Z.); (Y.Y.); (J.F.); (C.L.)
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Nanotechnology as a Tool to Mitigate the Effects of Intestinal Microbiota on Metabolization of Anthocyanins. Antioxidants (Basel) 2022; 11:antiox11030506. [PMID: 35326155 PMCID: PMC8944820 DOI: 10.3390/antiox11030506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 12/13/2022] Open
Abstract
Anthocyanins are an important group of phenolic compounds responsible for pigmentation in several plants. For humans, a regular intake is associated with a reduced risk of several diseases. However, molecular instability reduces the absorption and bioavailability of these compounds. Anthocyanins are degraded by external factors such as the presence of light, oxygen, temperature, and changes in pH ranges. In addition, the digestion process contributes to chemical degradation, mainly through the action of intestinal microbiota. The intestinal microbiota has a fundamental role in the biotransformation and metabolization of several dietary compounds, thus modifying the chemical structure, including anthocyanins. This biotransformation leads to low absorption of intact anthocyanins, and consequently, low bioavailability of these antioxidant compounds. Several studies have been conducted to seek alternatives to improve stability and protect against intestinal microbiota degradation. This comprehensive review aims to discuss the existing knowledge about the structure of anthocyanins while discussing human absorption, distribution, metabolism, and bioavailability after the oral consumption of anthocyanins. This review will highlight the use of nanotechnology systems to overcome anthocyanin biotransformation by the intestinal microbiota, pointing out the safety and effectiveness of nanostructures to maintain molecular stability.
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Paul AK, Jahan R, Paul A, Mahboob T, Bondhon TA, Jannat K, Hasan A, Nissapatorn V, Wilairatana P, de Lourdes Pereira M, Wiart C, Rahmatullah M. The Role of Medicinal and Aromatic Plants against Obesity and Arthritis: A Review. Nutrients 2022; 14:nu14050985. [PMID: 35267958 PMCID: PMC8912584 DOI: 10.3390/nu14050985] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/20/2022] [Accepted: 02/23/2022] [Indexed: 11/16/2022] Open
Abstract
Obesity is a significant health concern, as it causes a massive cascade of chronic inflammations and multiple morbidities. Rheumatoid arthritis and osteoarthritis are chronic inflammatory conditions and often manifest as comorbidities of obesity. Adipose tissues serve as a reservoir of energy as well as releasing several inflammatory cytokines (including IL-6, IFN-γ, and TNF-α) that stimulate low-grade chronic inflammatory conditions such as rheumatoid arthritis, osteoarthritis, diabetes, hypertension, cardiovascular disorders, fatty liver disease, oxidative stress, and chronic kidney diseases. Dietary intake, low physical activity, unhealthy lifestyle, smoking, alcohol consumption, and genetic and environmental factors can influence obesity and arthritis. Current arthritis management using modern medicines produces various adverse reactions. Medicinal plants have been a significant part of traditional medicine, and various plants and phytochemicals have shown effectiveness against arthritis and obesity; however, scientifically, this traditional plant-based treatment option needs validation through proper clinical trials and toxicity tests. In addition, essential oils obtained from aromatic plants are being widely used as for complementary therapy (e.g., aromatherapy, smelling, spicing, and consumption with food) against arthritis and obesity; scientific evidence is necessary to support their effectiveness. This review is an attempt to understand the pathophysiological connections between obesity and arthritis, and describes treatment options derived from medicinal, spice, and aromatic plants.
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Affiliation(s)
- Alok K. Paul
- School of Pharmacy and Pharmacology, University of Tasmania, Private Bag 26, Hobart, TAS 7001, Australia
- Department of Biotechnology & Genetic Engineering, University of Development Alternative, Lalmatia, Dhaka 1207, Bangladesh; (R.J.); (T.A.B.); (K.J.); (A.H.)
- Correspondence: (A.K.P.); (P.W.); (M.R.)
| | - Rownak Jahan
- Department of Biotechnology & Genetic Engineering, University of Development Alternative, Lalmatia, Dhaka 1207, Bangladesh; (R.J.); (T.A.B.); (K.J.); (A.H.)
| | - Anita Paul
- Department of Pharmacy, University of Development Alternative, Dhanmondi, Dhaka 1207, Bangladesh;
| | - Tooba Mahboob
- School of Allied Health Sciences, World Union for Herbal Drug Discovery (WUHeDD) and Research Excellence Center for Innovation and Health Products (RECIHP), Walailak University, Nakhon Si Thammarat 80160, Thailand; (T.M.); (V.N.)
| | - Tohmina A. Bondhon
- Department of Biotechnology & Genetic Engineering, University of Development Alternative, Lalmatia, Dhaka 1207, Bangladesh; (R.J.); (T.A.B.); (K.J.); (A.H.)
| | - Khoshnur Jannat
- Department of Biotechnology & Genetic Engineering, University of Development Alternative, Lalmatia, Dhaka 1207, Bangladesh; (R.J.); (T.A.B.); (K.J.); (A.H.)
| | - Anamul Hasan
- Department of Biotechnology & Genetic Engineering, University of Development Alternative, Lalmatia, Dhaka 1207, Bangladesh; (R.J.); (T.A.B.); (K.J.); (A.H.)
| | - Veeranoot Nissapatorn
- School of Allied Health Sciences, World Union for Herbal Drug Discovery (WUHeDD) and Research Excellence Center for Innovation and Health Products (RECIHP), Walailak University, Nakhon Si Thammarat 80160, Thailand; (T.M.); (V.N.)
| | - Polrat Wilairatana
- Department of Clinical Tropical Medicine, Faculty of Tropical Medicine, Mahidol University, Bangkok 10400, Thailand
- Correspondence: (A.K.P.); (P.W.); (M.R.)
| | - Maria de Lourdes Pereira
- CICECO-Aveiro Institute of Materials & Department of Medical Sciences, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Christophe Wiart
- The Institute for Tropical Biology and Conservation, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia;
| | - Mohammed Rahmatullah
- Department of Biotechnology & Genetic Engineering, University of Development Alternative, Lalmatia, Dhaka 1207, Bangladesh; (R.J.); (T.A.B.); (K.J.); (A.H.)
- Correspondence: (A.K.P.); (P.W.); (M.R.)
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25
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Polat S, Guclu G, Kelebek H, Keskin M, Selli S. Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods. Food Chem 2022; 369:130941. [PMID: 34479009 DOI: 10.1016/j.foodchem.2021.130941] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 08/20/2021] [Accepted: 08/22/2021] [Indexed: 02/07/2023]
Abstract
Black carrot pomace is a juice industry by-product that can be easily spoiled due to its high moisture content and usually considered as waste; however, it is a valuable product with high amount of bioactive compounds that can be recovered for further application in several industrial fields. Drying is an effective method for the preservation of this product. Thus, the influence of five drying methods (FD: freeze drying, MWD: microwave drying, CD: convective drying, VCD: vacuum/convective drying, CHD: conductive hydro drying) on colour, phenolics and volatiles of pomace were investigated. Findings revealed that drying process decreased the amount of anthocyanins, colourless phenolics and volatile compounds. CHD resulted in similar colour quality and yielded a better preservation of colour and phenolics while FD provided dried sample with an aroma quality similar to fresh sample. The shorter duration of the CHD makes it a better choice.
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Affiliation(s)
- Suleyman Polat
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
| | - Muharrem Keskin
- Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040 Antakya, Hatay, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330 Adana, Turkey.
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26
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Pandey M, Bansal S, Chawla G. Evaluation of lifespan promoting effects of biofortified wheat in Drosophila melanogaster. Exp Gerontol 2022; 160:111697. [PMID: 35016996 PMCID: PMC7613042 DOI: 10.1016/j.exger.2022.111697] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 12/15/2021] [Accepted: 01/05/2022] [Indexed: 11/04/2022]
Abstract
Evaluation of nutritionally enhanced biofortified dietary interventions that increase lifespan may uncover cost-effective and sustainable approaches for treatment of age-related morbidities and increasing healthy life expectancy. In this study, we report that anthocyanin rich, high yielding crossbred blue wheat prolongs lifespan of Drosophila melanogaster in different dietary contexts. In addition to functioning as an antioxidant rich intervention, the biofortified blue wheat also works through modulating expression of DR pathway genes including AMPK alpha, SREBP, PEPCK and Cry. Supplementation with blue- or purple-colored wheat provided better protection against paraquat-induced oxidative stress than control diet and increased survivability of flies in which superoxide dismutase 2 was knocked down conditionally in adults. Lastly, our findings indicate that supplementing biofortified blue wheat formulated diet prevented the decrease in lifespan and cardiac structural pathologies associated with intake of high fat diet. Overall, our findings indicate that plant-based diets formulated with biofortified cereal crops promote healthy ageing and delay progression of diseases that are exacerbated by accumulation of oxidative damage.
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Affiliation(s)
- Manish Pandey
- RNA Biology Laboratory, Regional Centre for Biotechnology, NCR Biotech Science Cluster, Faridabad 121001, Haryana, India
| | - Sakshi Bansal
- RNA Biology Laboratory, Regional Centre for Biotechnology, NCR Biotech Science Cluster, Faridabad 121001, Haryana, India
| | - Geetanjali Chawla
- RNA Biology Laboratory, Regional Centre for Biotechnology, NCR Biotech Science Cluster, Faridabad 121001, Haryana, India.
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27
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Ryu D, Sung Y, Hong J, Koh E. Cellular uptake of anthocyanins extracted from black soybean, grape, and purple sweet potato using INT-407 cells. Food Sci Biotechnol 2021; 30:1383-1391. [PMID: 34691805 DOI: 10.1007/s10068-021-00976-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 08/14/2021] [Accepted: 08/23/2021] [Indexed: 10/20/2022] Open
Abstract
This study combined in vitro digestion and INT-407 cells to evaluate the bioaccessibility of anthocyanins in the small intestinal epithelial cells. Black soybean, grape, and purple sweet potato were chosen as they have a different anthocyanin composition. After the aqueous extract was digested under in vitro gastric and intestinal conditions, the digested mixture was incubated in the media of INT-407 for 2 h at 37 °C. Low proportion (< 0.3%) of anthocyanins in black soybean and grape passed through cell membranes. Cyanidin-3-O-glucoside and pelargonidin-3-O-glucoside in black soybean and cyanidin-3-O-(6-O-p-coumaroyl)-5-O-diglucoside and delphinidin-3-O-(6-O-p-coumaroyl)-5-O-diglucoside in grape were found inside the cell. However, acylated anthocyanins containing three sugar moieties in purple sweet potato were not detected inside the cell. p-Coumaric acid was detected in the cells incubated with grape, but not in the media. These indicate that chemical structure of anthocyanins affected their cellular uptake and antioxidant activity in INT-407 cells. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00976-y.
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Affiliation(s)
- Dayeon Ryu
- Division of Applied Food System, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
| | - Yunkyung Sung
- Division of Applied Food System, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
| | - Jungil Hong
- Division of Applied Food System, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
| | - Eunmi Koh
- Division of Applied Food System, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
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28
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Assefa AD, Hur OS, Hahn BS, Kim B, Ro NY, Rhee JH. Nutritional Metabolites of Red Pigmented Lettuce ( Lactuca sativa) Germplasm and Correlations with Selected Phenotypic Characters. Foods 2021; 10:foods10102504. [PMID: 34681553 PMCID: PMC8535348 DOI: 10.3390/foods10102504] [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: 09/23/2021] [Revised: 10/08/2021] [Accepted: 10/14/2021] [Indexed: 12/11/2022] Open
Abstract
Lettuce is an important dietary source of bioactive phytochemicals. Screening and identification of the health beneficial metabolites and evaluating the relationships with phenotypic characters can help consumers adjust their preferences for lettuce plant types. Thus, we explored the major health-beneficial individual metabolites and antioxidant potential of 113 red pigmented lettuce leaf samples. A UV–Vis spectrophotometer and UPLC-DAD-QTOF/MS (TQ/MS) instruments were used for the identification and quantification of metabolites and antioxidant activity accordingly. The metabolites were quantified against their corresponding external standards. The contents of metabolites varied significantly among lettuce samples. Cyanidin 3-O-(6″-O-malonyl)glucoside (4.7~5013.6 μg/g DW), 2,3-di-O-caffeoyltartaric acid (337.1~19,957.2 μg/g DW), and quercetin 3-O-(6″-O-malonyl)glucoside (45.4~31,121.0 μg/g DW) were the most dominant in red pigmented lettuce samples among anthocyanins, hydroxycinnamoyl derivatives, and flavonols, respectively. Lettuces with dark and very dark red pigmented leaves, circular leaf shape, a strong degree of leaf undulation, and highly dense leaf incisions were found to have high levels of flavonoids and hydroxycinnamoyl derivatives. Principal component analysis was used to investigate similarities and/or differences between samples, and the partial least square discriminant analysis classified them into known groups. The key variables that contributed highly were determined. Our report provides critical data on the bioactive constituents of red pigmented lettuce to breeders developing varieties with enhanced bioactive compounds and to nutraceutical companies developing nutrient dense foods and pharmaceutical formulations.
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29
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Jokioja J, Yang B, Linderborg KM. Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation. Compr Rev Food Sci Food Saf 2021; 20:5570-5615. [PMID: 34611984 DOI: 10.1111/1541-4337.12836] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 08/13/2021] [Accepted: 08/14/2021] [Indexed: 12/31/2022]
Abstract
Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers, improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but their industrial use is limited by their chemical instability. Acylation of the glycosyl moieties of anthocyanins, however, changes the chemical properties of anthocyanins and provides enhanced stability. Thus, acylated anthocyanins are more usable as natural colorants and bioactive components of innovative functional foods. Acylated anthocyanins are common in pigmented vegetables and tubers, the consumption of which has the potential to increase the intake of health-promoting anthocyanins as part of the daily diet. For the first time, this review presents the current findings on bioavailability, absorption, metabolism, and health effects of acylated anthocyanins with comparison to more extensively investigated nonacylated anthocyanins. The structural differences between nonacylated and acylated anthocyanins lead to enhanced color stability, altered absorption, bioavailability, in vivo stability, and colonic degradation. The impact of phenolic metabolites and their potential health effects regardless of the low bioavailability of the parent anthocyanins as such is discussed. Here, purple-fleshed potatoes are presented as a globally available, eco-friendly model food rich in acylated anthocyanins, which further highlights the industrial possibilities and nutritional relevance of acylated anthocyanins. This work supports the academic community and industry in food research and development by reviewing the current literature and highlighting gaps of knowledge.
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Affiliation(s)
- Johanna Jokioja
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
| | - Kaisa M Linderborg
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
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30
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Rezaee N, Fernando WB, Hone E, Sohrabi HR, Johnson SK, Gunzburg S, Martins RN. Potential of Sorghum Polyphenols to Prevent and Treat Alzheimer's Disease: A Review Article. Front Aging Neurosci 2021; 13:729949. [PMID: 34690742 PMCID: PMC8527926 DOI: 10.3389/fnagi.2021.729949] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 08/24/2021] [Indexed: 12/06/2022] Open
Abstract
Alzheimer's disease (AD) is characterized by the excessive deposition of extracellular amyloid-beta peptide (Aβ) and the build-up of intracellular neurofibrillary tangles containing hyperphosphorylated tau proteins. This leads to neuronal damage, cell death and consequently results in memory and learning impairments leading to dementia. Although the exact cause of AD is not yet clear, numerous studies indicate that oxidative stress, inflammation, and mitochondrial dysfunction significantly contribute to its onset and progression. There is no effective therapeutic approach to stop the progression of AD and its associated symptoms. Thus, early intervention, preferably, pre-clinically when the brain is not significantly affected, is a better option for effective treatment. Natural polyphenols (PP) target multiple AD-related pathways such as protecting the brain from Aβ and tau neurotoxicity, ameliorating oxidative damage and mitochondrial dysfunction. Among natural products, the cereal crop sorghum has some unique features. It is one of the major global grain crops but in the developed world, it is primarily used as feed for farm animals. A broad range of PP, including phenolic acids, flavonoids, and condensed tannins are present in sorghum grain including some classes such as proanthocyanidins that are rarely found in others plants. Pigmented varieties of sorghum have the highest polyphenolic content and antioxidant activity which potentially makes their consumption beneficial for human health through different pathways such as oxidative stress reduction and thus the prevention and treatment of neurodegenerative diseases. This review summarizes the potential of sorghum PP to beneficially affect the neuropathology of AD.
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Affiliation(s)
- Nasim Rezaee
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - W.M.A.D. Binosha Fernando
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Eugene Hone
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Hamid R. Sohrabi
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Department of Biomedical Sciences, Macquarie University, Sydney, NSW, Australia
- Centre for Healthy Ageing, Health Future Institute, Murdoch University, Murdoch, WA, Australia
| | - Stuart K. Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA, Australia
- Ingredients by Design Pty Ltd., Lesmurdie, WA, Australia
| | | | - Ralph N. Martins
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Department of Biomedical Sciences, Macquarie University, Sydney, NSW, Australia
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31
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Cai X, Li H, Zhang L, Yan J. Dyeing Property Improvement of Madder with Polycarboxylic Acid for Cotton. Polymers (Basel) 2021; 13:polym13193289. [PMID: 34641105 PMCID: PMC8513055 DOI: 10.3390/polym13193289] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 11/16/2022] Open
Abstract
Cotton fabrics were dyed with the madder and compounds of citric acid (CA) and dicarboxylic acids [tartaric acid (TTA), malic acid (MLA), succinic acid (SUA)] as cross-linking agents and sodium hypophosphite (SHP) as the catalyst. The molecular structures and crystal structures of the dyed cotton fabrics were analyzed using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffractometry (XRD), respectively. The results showed that the polycarboxylic acids esterified with the hydroxyl groups in the dye and cellulose, respectively, and the reaction mainly occurred in the amorphous region of the cotton fabric. Compared with the direct dyed cotton fabric, the surface color depth (K/S) values of the CA, CA+TTA, CA+MLA, CA+SUA cross-linked dyed cotton fabrics increased by approximately 160%, 190%, 240%, 270%, respectively. The CA+SUA cross-linked dyed cotton fabric achieved the biggest K/S value due to the elimination of the negative effect by α-hydroxyl in TTA and MLA on esterification reaction, and the cross-linked dyed cotton fabrics had great levelness property. The washing and rubbing fastness of the cross-linked cotton fabrics were above four levels. The light resistance stability and the antibacterial property of the cross-linked dyed cotton fabrics was obviously improved. The sum of warp and weft wrinkle recovery angle (WRA) of the CA+SUA cross-linked dyed cotton fabric was 55° higher than that of raw cotton fabric, and its average UV transmittance for UVA was less than 5% and its UPF value was 50+, showing a great anti-wrinkle and anti-ultraviolet properties.
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Affiliation(s)
| | - Hong Li
- Correspondence: ; Tel.: +86-139-4085-3378
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32
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Bonesi M, Leporini M, Tenuta MC, Tundis R. The Role of Anthocyanins in Drug Discovery: Recent Developments. Curr Drug Discov Technol 2021; 17:286-298. [PMID: 30686260 DOI: 10.2174/1570163816666190125152931] [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: 10/09/2018] [Revised: 01/08/2019] [Accepted: 01/15/2019] [Indexed: 12/11/2022]
Abstract
Natural compounds have always played a key role in drug discovery. Anthocyanins are secondary metabolites belonging to the flavonoids family responsible for the purple, blue, and red colour of many vegetables and fruits. These phytochemicals have attracted the interest of researchers for their important implications in human health and for their use as natural colorants. Many in vitro and in vivo studies demonstrated the potential effects of anthocyanins and anthocyanins-rich foods in the prevention and/or treatment of diabetes, cancer, and cardiovascular and neurodegenerative diseases. This review reports the recent literature data and focuses on the potential role of anthocyanins in drug discovery. Their biological activity, analysis of structure-activity relationships, bioavailability, metabolism, and future prospects of their uses are critically described.
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Affiliation(s)
- Marco Bonesi
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy
| | - Mariarosaria Leporini
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy
| | - Maria C Tenuta
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy
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33
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Colouring properties and stability of black carrot anthocyanins in yoghurt. Journal of Food Science and Technology 2021; 58:3953-3962. [PMID: 34471319 DOI: 10.1007/s13197-020-04858-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
Among the natural pigments anthocyanins have potential to be applied as natural colourants besides exhibiting wide range of bioactivity. Colouring potential and storage stability of black carrot concentrate (BCC) containing anthocyanins in yoghurt was determined in present investigation. The instrumental colour (CIELAB) values were altered by the addition of BCC in yoghurt in which the L* and b* values decreased, while a* value increased with increasing levels of BCC. Maximum sensory scores were observed for yoghurt with 1.5% BCC, as it was similar to strawberry in colour and appearance. Enhancement in the total anthocyanin, total phenolics and DPPH antioxidant activity was observed with increasing levels of BCC in yoghurt. L* value remained same during storage in both yoghurts, but a* value increased slightly. Similar trend was also noticed in BCC yoghurt for anthocyanins and antioxidant activity. The total phenolic content got enhanced in control, but decreased significantly in BCC yoghurt. Sensory evaluation revealed that scores decreased during storage but the product was acceptable up to 15 days. Our study further confirmed that higher stability and better colouring properties of black carrot concentrate in fermented milk system was due to higher degree of acylation.
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Pahlke G, Ahlberg K, Oertel A, Janson‐Schaffer T, Grabher S, Mock H, Matros A, Marko D. Antioxidant Effects of Elderberry Anthocyanins in Human Colon Carcinoma Cells: A Study on Structure-Activity Relationships. Mol Nutr Food Res 2021; 65:e2100229. [PMID: 34212508 PMCID: PMC8459241 DOI: 10.1002/mnfr.202100229] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 06/09/2021] [Indexed: 12/14/2022]
Abstract
SCOPE Glycosylation is a way to increase structure-stability of anthocyanins, yet compromises their bioactivity. The study investigates the antioxidant activity of purified cyanidin (Cy)-based anthocyanins and respective degradation products in Caco-2 clone C2BBe1 aiming to identify structure-activity relationships. RESULTS AND METHODS Cyanidin 3-O-glucoside (Cy-3-glc) and cyanidin 3-O-sambubioside (Cy-3-sam) proved to be most potent regarding antioxidant properties and protection against hydrogen peroxide (H2 O2 )-induced reactive oxygen species (ROS)-levels measured with the dichloro-fluorescein (DCF) assay. Cyanidin 3-O-sambubioside-5-O-glucoside (Cy-3-sam-5-glc) and cyanidin 3-O-rutinoside (Cy-3-rut) were less efficient and not protective, reflecting potential differences in uptake and/or degradation. Following ranking in antioxidant efficiency is suggested: (concentrations ≤10 × 10-6 M) Cy-3-glc ≥ Cy-3-sam > Cy-3-sam-5-glc ≈ Cy-3-rut ≈ Cy; (concentrations ≥50 × 10-6 M) Cy-3-glc ≈ Cy-3-sam ≥ Cy > Cy-3-sam-5-glc ≈ Cy-3-rut. Cy and protocatechuic acid (PCA) reduced ROS-levels as potent as the mono- and di-glycoside, whereas phloroglucinol aldehyde (PGA) displayed pro-oxidant properties. None of the degradation products protected from oxidative stress. Gene transcription analysis of catalase (CAT), superoxide-dismutase (SOD), glutathione-peroxidase (GPx), heme-oxygenase-1 (HO-1), and glutamate-cysteine-ligase (γGCL) suggest no activation of nuclear factor erythroid 2-related factor 2 (Nrf2). CONCLUSION More complex residues and numbers of sugar moieties appear to be counterproductive for antioxidant activity. Other mechanisms than Nrf2-activation should be considered for protective effects.
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Affiliation(s)
- Gudrun Pahlke
- Department of Food Chemistry and ToxicologyUniversity of ViennaWaehringerstr. 38ViennaA‐1090Austria
| | - Katarina Ahlberg
- Department of Food Chemistry and ToxicologyUniversity of ViennaWaehringerstr. 38ViennaA‐1090Austria
| | - Anne Oertel
- Department of Physiology and Cell BiologyLeibniz Institute of Plant Genetics and Crop Plant Research (IPK‐Gatersleben)Corrensstr. 3GaterslebenD‐06466Germany
- Present address:
University of Art and DesignNeuwerk 7Halle (Saale)D‐06108Germany
| | - Theresa Janson‐Schaffer
- Department of Food Chemistry and ToxicologyUniversity of ViennaWaehringerstr. 38ViennaA‐1090Austria
| | - Stephanie Grabher
- Department of Food Chemistry and ToxicologyUniversity of ViennaWaehringerstr. 38ViennaA‐1090Austria
| | - Hans‐Peter Mock
- Department of Physiology and Cell BiologyLeibniz Institute of Plant Genetics and Crop Plant Research (IPK‐Gatersleben)Corrensstr. 3GaterslebenD‐06466Germany
| | - Andrea Matros
- Department of Physiology and Cell BiologyLeibniz Institute of Plant Genetics and Crop Plant Research (IPK‐Gatersleben)Corrensstr. 3GaterslebenD‐06466Germany
- Present address:
School of AgricultureFood and WineUniversity of AdelaideWaite CampusUrrbraeSA5064Australia
| | - Doris Marko
- Department of Food Chemistry and ToxicologyUniversity of ViennaWaehringerstr. 38ViennaA‐1090Austria
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Aksu Mİ, Turan E. Effects of lyophilized black carrot ( Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3514-3524. [PMID: 34366468 PMCID: PMC8292474 DOI: 10.1007/s13197-021-05044-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2021] [Accepted: 02/18/2021] [Indexed: 06/13/2023]
Abstract
UNLABELLED In the present study, firstly, various properties of lyophilized water extracts (LBCWE) produced from fresh black carrot were determined. LBCWE was observed to be a rich source of monomeric anthocyanins (1188.40 ± 17.38 mg C3G/100 g; n = 4) and phenolics (2733.83 ± 17.78 mg GAE/100 g, n = 4). Secondly, ground beef containing LBCWE (Control, 100, 200 and 300 ppm) and packaged in HiOx-MAP (80% O2 + 20% CO2) was evaluated in terms of lipid oxidation, metmyoglobin (MetMb), color, pH and microbial counts during storage at 2.0 ± 0.5 °C for 12 days. By increasing level of LBCWE, the pH, lipid oxidation, MetMb and microbial counts were decreased (P < 0.01). The LBCWE significantly affected the color and microbial count parameters (P < 0.01). The highest redness and lowest microbial growth during storage was in the 300 ppm LBCWE group (P < 0.05). On the 12th day of storage, Pseudomonas and Enterobactericeae decreased 1.24 log and 1.46 log units in this group according to control. The shelf life of ground beef can be extended by 3 days with MAP + 300 ppm extract application. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05044-1.
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Affiliation(s)
- Muhammet İrfan Aksu
- Faculty of Agriculture, Department of Food Engineering, Eskişehir Osmangazi University, 26160 Eskişehir, Turkey
| | - Emre Turan
- Faculty of Agriculture, Department of Food Engineering, Ordu University, 52200 Ordu, Turkey
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Bennett C, Sookwong P, Jakmunee J, Mahatheeranont S. Smartphone digital image colorimetric determination of the total monomeric anthocyanin content in black rice via the pH differential method. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2021; 13:3348-3358. [PMID: 34286735 DOI: 10.1039/d1ay00719j] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this research, the pH differential method was explored for the first time using a mobile phone as a detector, replacing UV-Vis spectrophotometry. A smartphone digital image colorimetric (SDIC) system was developed for the determination of the total monomeric anthocyanin content in black rice grains using colour values. The change in colour of anthocyanin cyanidin-3-glucoside (C3G) at pH 1.0 and pH 4.5 was investigated and described through colour model systems (RGB and CIELAB). Under optimum conditions, the quantitative method based on the chroma difference, was able to quantify the total amount of monomeric anthocyanins with a linear correlation (R2 = 0.989) to that of UV-Vis spectrophotometry and high performance liquid chromatography (HPLC) (reference method). The SDIC system displayed good precision (≤1.88% RSD) and a low detection limit (2.2 ± 0.1 μg g-1). The validated results demonstrated that the developed method was a cost-effective alternative for the quantitation of anthocyanins. In addition, the effect of six mineral elements on black rice cultivation was investigated. The results showed that the addition of the Ca fertiliser resulted in black rice grains with an anthocyanin content 2-fold higher than that of the control with a significant difference (p < 0.05).
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Affiliation(s)
- Chonlada Bennett
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.
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Zhao X, Yuan Z. Anthocyanins from Pomegranate (Punica granatum L. ) and Their Role in Antioxidant Capacities in Vitro. Chem Biodivers 2021; 18:e2100399. [PMID: 34388293 DOI: 10.1002/cbdv.202100399] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 08/12/2021] [Indexed: 11/07/2022]
Abstract
As phytochemicals, anthocyanins are not only responsible for the diverse colors in nature, but are associated with broad-spectrum health-promoting effects for human beings. Pomegranate is abundant in anthocyanins which possess high antioxidant capacities. However, the pomegranate anthocyanins profile and their contributions to antioxidant capacities are not fully depicted. The purpose of this paper is to review anthocyanins from pomegranate as important antioxidants. Total anthocyanin content (TAC) and six major components vary greatly with intrinsic and extrinsic factors. In pomegranate, anthocyanins mainly acted as primary antioxidants, while their action as secondary antioxidants were not conclusive. The antioxidant potentials of anthocyanins were significantly affected by factors especially chemical structure and detection assays in vitro. The current knowledge may provide insights into potential applications for pomegranate anthocyanins based on their antioxidant activities.
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Affiliation(s)
- Xueqing Zhao
- Nanjing Forestry University, College of Forestry, 159 Longpan Rd., 210037, Nanjing, CHINA
| | - Zhaohe Yuan
- Nanjing Forestry University, College of Forestry, 159 Longpan Rd., 210037, Nanjing, CHINA
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Ghareaghajlou N, Hallaj-Nezhadi S, Ghasempour Z. Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems. Food Chem 2021; 365:130482. [PMID: 34243124 DOI: 10.1016/j.foodchem.2021.130482] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/15/2022]
Abstract
Red cabbage anthocyanins are of great interest as natural food colorants in the food industry; as they represent the color over a broad range of pH-values compared to anthocyanins from other natural sources. It is important to select an appropriate technique with high recovery of anthocyanins from red cabbage, among which extraction with organic solvents is the most applied extraction method. Currently, novel extraction techniques are employed as an alternative to the solvent extraction method, providing advantages such as higher anthocyanin recovery in a shorter time, lower solvent utilization, and minimum quality degradation. However, the incorporation of extracted anthocyanins into foodstuffs and pharmacological products is limited due to their low bioavailability and relative instability toward environmental adverse conditions, such as pH, temperature, enzymes, light, oxygen and ascorbic acid. In addition to increased structural stability of anthocyanins through glycosylation and acylation, their stability could be improved by copigmentation and encapsulation.
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Affiliation(s)
- Nazila Ghareaghajlou
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Somayeh Hallaj-Nezhadi
- Drug Applied Research Center & Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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Khalifa I, Du J, Nawaz A, Li C. Multiple co-pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1579-1588. [PMID: 32869886 DOI: 10.1002/jsfa.10777] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/29/2020] [Accepted: 09/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The effect of multiple co-pigments on the color intensification of mulberry anthocyanins (ACs) using spectroscopic techniques in combination with a molecular docking study was studied. The hyperchromicity of ACs co-pigmented with chlorogenic acid (CH) and quercetin (Q) blends was measured and their color stability in liquid and encapsulated particle models was evaluated. RESULTS Multiple co-pigments exhibited higher hyperchromicity, pKH -values, and heat-stability than their individual counterparts. Surflex-docking findings confirmed that stronger binding occurred between multiple ligands and AC than single ones due to their extra -OH, -COOH groups, and delocalization systems. The binding was allowed by increased H-bonding, van der Waals forces, and π-π sites by the extra groups of the multiple co-pigments with AC in aqueous juice and whey particle-based models. CONCLUSION This is the first report of the ternary mixture of phenolic acid-flavonol-anthocyanin which could be used as promising food red-colorants. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ibrahim Khalifa
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Food Science (Ministry of Education), Wuhan, China
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Jing Du
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Food Science (Ministry of Education), Wuhan, China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Food Science (Ministry of Education), Wuhan, China
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Moruzzi M, Klöting N, Blüher M, Martinelli I, Tayebati SK, Gabrielli MG, Roy P, Micioni Di Bonaventura MV, Cifani C, Lupidi G, Amenta F, Tomassoni D. Tart Cherry Juice and Seeds Affect Pro-Inflammatory Markers in Visceral Adipose Tissue of High-Fat Diet Obese Rats. Molecules 2021; 26:1403. [PMID: 33807712 PMCID: PMC7961347 DOI: 10.3390/molecules26051403] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 02/03/2021] [Accepted: 02/25/2021] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND Tart cherries (Prunus cerasus L.) are a rich source of anthocyanins. They are phytochemical flavonoids found in red and blue fruits, and vegetables that can reduce hyperlipidemia. Visceral Adipose Tissue (VAT) has emerged as a major player in driving obesity-related inflammatory response. METHODS This study has investigated the potential positive effects of tart cherries on rats with Diet-Induced Obesity (DIO). In particular, the inflammatory status in retroperitoneal (RPW) and perigonadal (PGW) adipose tissue were studied. Rats were fed ad libitum for 17 weeks with a hypercaloric diet with the supplementation of tart cherries seeds powder (DS) and seeds powder plus tart cherries juice containing 1mg of anthocyanins (DJS). In RPW and PGW, expression of CRP, IL-1 β, TNF-α, CCL2 and CD36, were measured by qRT-PCR, Western blot and immunohistochemistry techniques. RESULTS No differences in the weight of RPW and PGW animals were found between DS and DJS groups compared to DIO rats. However, an increase of inflammatory markers was observed in DIO group in comparison with control lean rats. A modulation of these markers was evident upon tart cherry supplementation. CONCLUSION Study results suggest that tart cherry enriched-diet did not modify the accumulation of visceral fat, but it decreased inflammatory markers in both tissues. Therefore, this supplementation could be useful, in combination with healthy lifestyles, to modify adipose tissue cell metabolism limiting-obesity related organ damage.
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Affiliation(s)
- Michele Moruzzi
- School of Pharmacy, University of Camerino, 62032 Camerino, Italy; (M.M.); (I.M.); (S.K.T.); (M.V.M.D.B.); (C.C.); (G.L.); (F.A.)
| | - Nora Klöting
- Helmholtz Institute for Metabolic, Obesity and Vascular Research (HI-MAG) of the Helmholtz Zentrum München at the University of Leipzig and University Hospital Leipzig, 04103 Leipzig, Germany; (N.K.); (M.B.)
| | - Matthias Blüher
- Helmholtz Institute for Metabolic, Obesity and Vascular Research (HI-MAG) of the Helmholtz Zentrum München at the University of Leipzig and University Hospital Leipzig, 04103 Leipzig, Germany; (N.K.); (M.B.)
| | - Ilenia Martinelli
- School of Pharmacy, University of Camerino, 62032 Camerino, Italy; (M.M.); (I.M.); (S.K.T.); (M.V.M.D.B.); (C.C.); (G.L.); (F.A.)
- Institute of Metabolic and Cardiovascular Diseases (I2MC), Institut National de la Santé et de la Recherche Médicale (INSERM), Université de Toulouse, 31432 Toulouse, France
| | - Seyed Khosrow Tayebati
- School of Pharmacy, University of Camerino, 62032 Camerino, Italy; (M.M.); (I.M.); (S.K.T.); (M.V.M.D.B.); (C.C.); (G.L.); (F.A.)
| | - Maria Gabriella Gabrielli
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy; (M.G.G.); (P.R.)
| | - Proshanta Roy
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy; (M.G.G.); (P.R.)
| | | | - Carlo Cifani
- School of Pharmacy, University of Camerino, 62032 Camerino, Italy; (M.M.); (I.M.); (S.K.T.); (M.V.M.D.B.); (C.C.); (G.L.); (F.A.)
| | - Giulio Lupidi
- School of Pharmacy, University of Camerino, 62032 Camerino, Italy; (M.M.); (I.M.); (S.K.T.); (M.V.M.D.B.); (C.C.); (G.L.); (F.A.)
| | - Francesco Amenta
- School of Pharmacy, University of Camerino, 62032 Camerino, Italy; (M.M.); (I.M.); (S.K.T.); (M.V.M.D.B.); (C.C.); (G.L.); (F.A.)
| | - Daniele Tomassoni
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy; (M.G.G.); (P.R.)
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Rakić V, Poklar Ulrih N. Influence of pH on color variation and stability of cyanidin and cyanidin 3- O-β-glucopyranoside in aqueous solution. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1874539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Violeta Rakić
- Department of Agriculture and Food Technology Prokuplje, Academy of Vocational Studies of South Serbia, Prokuplje, Serbia
| | - Nataša Poklar Ulrih
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
- The Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins (CipKeBiP), Ljubljana, Slovenia
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Pereira-Caro G, Ordóñez-Díaz JL, de Santiago E, Moreno-Ortega A, Cáceres-Jiménez S, Sánchez-Parra M, Roldán-Guerra FJ, Ortiz-Somovilla V, Moreno-Rojas JM. Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot ( Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation. Foods 2021; 10:foods10020457. [PMID: 33669662 PMCID: PMC7922073 DOI: 10.3390/foods10020457] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 02/06/2023] Open
Abstract
Black carrot has been attracting increasing thanks to its high bioactive compound content. This study presents the polyphenol bio-accessibility of black carrot and two derived products (black carrot snack (BC snack) and black carrot seasoning (BC seasoning)) after in vitro gastrointestinal digestion and colonic fermentation. Additionally, antioxidant activity was measured by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays. Nine flavonoids and eight anthocyanins were determined by ultra high-performance liquid chromatography high resolution mass spectrometry (UHPLC-HRMS) analysis, the predominant compounds being the hydroxycinnamic acids 3-O-feruloylquinic acid, 4-O-feruloylquinic acid and chlorogenic acid. The BC snack (108 µmol/g DW) presented the highest total polyphenol content, followed by BC seasoning (53 µmol/g DW) and black carrot (11.4 µmol/g DW). The main polyphenols still bio-accessible after in vitro digestion were the hydroxycinnamic acids, with mean recovery rates of 113 % for black carrot, 69% for BC snack and 81% for BC seasoning. The incubation of black carrot and its derived products with human faecal bacterial resulted in the complete degradation of anthocyanins and in the formation of mainly 3-(4′-hydroxyphenyl)propanoic acid as the major catabolic event. In conclusion, our results suggest that the black carrot matrix impacts significantly affects the bio-accessibility of polyphenols and, therefore, their potential health benefits.
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Affiliation(s)
- Gema Pereira-Caro
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - José Luis Ordóñez-Díaz
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Elsy de Santiago
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Alicia Moreno-Ortega
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
- Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales, Ed. Darwin-anexo 9 Universidad de Córdoba, 14071 Córdoba, Spain
| | - Salud Cáceres-Jiménez
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Mónica Sánchez-Parra
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Francisco Javier Roldán-Guerra
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Víctor Ortiz-Somovilla
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - José Manuel Moreno-Rojas
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
- Correspondence:
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Alappat B, Alappat J. Anthocyanin Pigments: Beyond Aesthetics. Molecules 2020; 25:E5500. [PMID: 33255297 PMCID: PMC7727665 DOI: 10.3390/molecules25235500] [Citation(s) in RCA: 105] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/16/2020] [Accepted: 11/19/2020] [Indexed: 12/20/2022] Open
Abstract
Anthocyanins are polyphenol compounds that render various hues of pink, red, purple, and blue in flowers, vegetables, and fruits. Anthocyanins also play significant roles in plant propagation, ecophysiology, and plant defense mechanisms. Structurally, anthocyanins are anthocyanidins modified by sugars and acyl acids. Anthocyanin colors are susceptible to pH, light, temperatures, and metal ions. The stability of anthocyanins is controlled by various factors, including inter and intramolecular complexations. Chromatographic and spectrometric methods have been extensively used for the extraction, isolation, and identification of anthocyanins. Anthocyanins play a major role in the pharmaceutical; nutraceutical; and food coloring, flavoring, and preserving industries. Research in these areas has not satisfied the urge for natural and sustainable colors and supplemental products. The lability of anthocyanins under various formulated conditions is the primary reason for this delay. New gene editing technologies to modify anthocyanin structures in vivo and the structural modification of anthocyanin via semi-synthetic methods offer new opportunities in this area. This review focusses on the biogenetics of anthocyanins; their colors, structural modifications, and stability; their various applications in human health and welfare; and advances in the field.
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Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake. Foods 2020; 9:foods9111595. [PMID: 33153068 PMCID: PMC7692923 DOI: 10.3390/foods9111595] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 10/26/2020] [Accepted: 10/30/2020] [Indexed: 11/22/2022] Open
Abstract
Although the fate of anthocyanins along digestion has been a matter of research over the last decade, their bioaccessibility so far has been mainly assessed for single administered fruits or vegetables, which is far from the real scenario where they are co-ingested in a meal. Accordingly, the aim of this study was to evaluate the effect of simultaneous intake of fruit and vegetable on in vitro stability, bioaccessibility and uptake of anthocyanins. Black carrot and strawberry were used as food sources of anthocyanins. Anthocyanin identification and quantification were performed using HPLC-Qtof/HPLC-UV. Single matrices and mixtures thereof, were submitted to a standardized in vitro digestion procedure. Anthocyanin uptake was evaluated through an intestinal Caco-2 cell model. Our results showed an increased intestinal stability for specific anthocyanins as a consequence of co-digestion. The presence of the strawberry food matrix positively affected the bioaccessibility of the carrot associated cyanidin-based anthocyanins, whereas no reciprocal effect was observed for pelargonidin-based derivatives in the presence of the black carrot food matrix. Anthocyanin transport was maintained after co-administration. Overall, co-ingestion of black carrot and strawberry did not negatively affect the stability, bioaccessibility or uptake of cyanidin-based anthocyanins, although the effect on pelargonidin-based anthocyanins depended on the type of pelargonidin derivative.
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Mengist MF, Burtch H, Debelo H, Pottorff M, Bostan H, Nunn C, Corbin S, Kay CD, Bassil N, Hummer K, Lila MA, Ferruzzi MG, Iorizzo M. Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry. Sci Rep 2020; 10:17311. [PMID: 33057109 PMCID: PMC7560831 DOI: 10.1038/s41598-020-74280-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 09/23/2020] [Indexed: 01/28/2023] Open
Abstract
In the present study, we applied a novel high-throughput in vitro gastrointestinal digestion model to phenotype bioaccessibility of phenolics in a diverse germplasm collection representing cultivated highbush blueberries. Results revealed significant (P < 0.05) differences between accessions, years, and accession by year interaction for relative and absolute bioaccessibility of flavonoids and phenolic acids. Broad sense heritability estimates revealed low to moderate inheritances of relative and absolute bioaccessibility, suggesting that besides environmental variables, genetics factors could control bioaccessibility of phenolics. Acylated anthocyanins had significantly higher relative bioaccessibility than non-acylated anthocyanins. Correlation analysis indicated that relative bioaccessibility did not show significant association with fruit quality or raw concentration of metabolites. The study also identified accessions that have high relative and absolute bioaccessibility values. Overall, combining the bioaccessibility of phenolics with genetic and genomic approaches will enable the identification of genotypes and genetic factors influencing these traits in blueberry.
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Affiliation(s)
- Molla F Mengist
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Haley Burtch
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Hawi Debelo
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Marti Pottorff
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Hamed Bostan
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Candace Nunn
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Sydney Corbin
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Colin D Kay
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA.,Department of Food Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, 27606, NC, USA
| | - Nahla Bassil
- USDA-ARS-National Clonal Germplasm Repository, Corvallis, OR, 97333, USA
| | - Kim Hummer
- USDA-ARS-National Clonal Germplasm Repository, Corvallis, OR, 97333, USA
| | - Mary Ann Lila
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA.,Department of Food Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, 27606, NC, USA
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA. .,Department of Food Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, 27606, NC, USA.
| | - Massimo Iorizzo
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA. .,Department of Horticultural Science, North Carolina State University, Raleigh, 27607, NC, USA.
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Postprandial Effect of Yogurt Enriched with Anthocyanins from Riceberry Rice on Glycemic Response and Antioxidant Capacity in Healthy Adults. Nutrients 2020; 12:nu12102930. [PMID: 32987943 PMCID: PMC7600605 DOI: 10.3390/nu12102930] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 09/15/2020] [Accepted: 09/23/2020] [Indexed: 12/17/2022] Open
Abstract
The pigment of riceberry rice has been reported to contain anthocyanins which act as a free radical scavenger and inhibitor of carbohydrate digestive enzymes. Since the probiotic yogurt incorporated with the pigment of riceberry rice extract was previously developed, the present study was aimed to investigate the acute effect of riceberry rice yogurt consumption on postprandial glycemic response, antioxidant capacity, and subjective ratings in healthy adults. In a cross-over design, 19 healthy participants were randomized to consume 350 g of yogurt supplemented with 0.25% (w/w) riceberry rice extract or the control yogurt. Postprandial plasma glucose, antioxidant status, and subjective ratings were measured at fasting and intervals (0–3 h) after ingestion of yogurt. The primary outcome was glycemic response; the secondary outcomes were plasma antioxidant capacity. In comparison to the yogurt control, riceberry rice yogurt reduced plasma glucose concentration after 30 min of consumption. The incremental area under the curve (iAUC) was significantly lower after riceberry rice yogurt load than after the control yogurt load. The consumption of riceberry yogurt caused an acute increase in plasma ferric reducing ability of plasma (FRAP), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) from the baseline values after 60 min of 0.25 ± 0.06 mM FeSO4, 253.7 ± 35.5 mM Trolox equivalents, and 166.8 ± 28.9 mM Trolox equivalents, respectively. Furthermore, the iAUCs for FRAP, TEAC, ORAC, and protein thiol were higher in riceberry yogurt consumption compared with the control yogurt (1.6-, 1.6-, 2.9-, and 1.9-fold, respectively). A decrease in iAUC for plasma malondialdehyde (MDA) concentration was also observed in the riceberry yogurt group. However, consumption of riceberry rice yogurt and control yogurt showed similar subjective rating scores of hunger, desire to eat, fullness, and satiety. In conclusion, acute consumption of riceberry rice yogurt suppressed postprandial glucose level and improved plasma antioxidant capacity in healthy volunteers.
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Tanguler H, Bozdogan A, Aksay S, Kelebek H, Erten H. Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14770] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hasan Tanguler
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
| | - Adnan Bozdogan
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
- Department of Food Engineering, Faculty of Engineering Osmaniye University Osmaniye Turkey
| | - Salih Aksay
- Department of Food Engineering Faculty of Engineering Mersin University Mersin Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
- Department of Food Engineering, Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Huseyin Erten
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
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CARRENHO PRB, SILVA ACD, UEBEL JR, AGOSTINI JDS. Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.01419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Gutiérrez-Gamboa G, Liu SY, Sun X, Fang Y. Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties. Food Res Int 2020; 137:109443. [PMID: 33233123 DOI: 10.1016/j.foodres.2020.109443] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 06/09/2020] [Accepted: 06/12/2020] [Indexed: 12/12/2022]
Abstract
The wine industry is focused on the producing wine mostly from European grapevine varieties (Vitis vinifera L.). China has experienced a significant growth of the vineyard surface, based on the cultivation of these grapevine varieties. Currently, China has become one of the countries with the largest surface of planted vineyards in the world. In the last years, there has been a trend to oenologically and viticulturally revalorize certain autochthonous grapevine species. China holds a great diversity of Vitis species, which are being the focus of study. This could be an important alternative for the diversification of wine production, providing new products with a strong identity. Additionally, the varietal homogenization has increased the vineyard genetic vulnerability in relation to the emergence of grapevine diseases and their resistance to chemical fungicides. In this way, non-Vitis vinifera species are characterized by having a high resistance to a wide range of biotic and abiotic factors, which can bring an opportunity to breed new varieties. However, there is little available information about the oenological potential of these species, which makes it a current interesting topic. Therefore, this review aims to summarize the oenological potential of non-Vitis vinifera species found in China, discussing their potential effects on human health and thus, to propose some Chinese wild grapes for their use in breeding programs.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China; Universidad de Talca, Facultad de Ciencias Agrarias, 2 Norte 685, Casilla 747, 346000 Talca, Chile.
| | - Shu-Yan Liu
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6. 26007 Logroño, Spain
| | - XiangYu Sun
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
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Tena N, Martín J, Asuero AG. State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health. Antioxidants (Basel) 2020; 9:E451. [PMID: 32456252 PMCID: PMC7278599 DOI: 10.3390/antiox9050451] [Citation(s) in RCA: 152] [Impact Index Per Article: 38.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/19/2020] [Accepted: 05/19/2020] [Indexed: 01/09/2023] Open
Abstract
The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays have been proposed to measure the capacity of anthocyanins to prevent the oxidation process that naturally occurs. Different solvents, temperatures, and pH levels are applied in each assay, and these factors should be taken into account in order to obtain useful and reproducible results. The concentration and the structure of these compounds are directly related to their antioxidant capacity and their environment. However, the effectiveness of the anthocyanin ingestion against diseases is also influenced by its bioavailability. Novel methodologies that simulate the digestion process have been developed in order to facilitate the current knowledge of anthocyanins bioavailability. Studies highlight the potential synergy effect between parent compounds and their derivatives (metabolites, conjugated products, and microbe-generated metabolites). The aim of this review is to provide an overview of advantages and disadvantages of the most common methods to determine the antioxidant activity of anthocyanins, chemical structure, and concentration of these compounds in different edible fruits, vegetables, and plants; their bioavailability after intake; as well as the main therapeutic effect described in the scientific literature.
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Affiliation(s)
- Noelia Tena
- Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González 2, E-41012 Sevilla, Spain;
| | - Julia Martín
- Departamento de Química Analítica, Escuela Politécnica Superior, Universidad de Sevilla, C/Virgen de África 7, E-41011 Sevilla, Spain;
| | - Agustín G. Asuero
- Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González 2, E-41012 Sevilla, Spain;
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