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Conti V, Piccini C, Romi M, Salusti P, Cai G, Cantini C. Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion. Foods 2023; 12:3540. [PMID: 37835193 PMCID: PMC10572326 DOI: 10.3390/foods12193540] [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: 08/25/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal digestion. Pasta samples were prepared with fixed amounts of carrot and olive leaf flours (15% and 6% of the total mixture, respectively). We measured the antioxidant capacity and polyphenol content at different stages of the pasta production process, starting from the initial flour to the cooked pasta, and tested samples of the liquid component and solid waste resulting from the digestion process. The antioxidant activity was measured by the FRAP method, while the polyphenol content was measured by the Folin-Ciocalteu method. Vitamin E contents were measured by HPLC. The pasta enriched with carrot (1.26 ± 0.05 mmol/100 g) and olive leaf (2.9 ± 0.07 mmol/100 g) exhibited higher antioxidant power compared to the unenriched pasta (0.8 ± 0.1 mmol/100 g). The polyphenol content followed a similar trend, with values of 131.23 ± 3.08 for olive flour-enriched pasta, 79.15 ± 1.11 for carrot flour-enriched pasta, and 67.5 ± 1.39 for the wheat-only pasta. The pasta samples maintained their antioxidant and polyphenol levels even after undergoing the simulated digestion process. Significantly, the liquid component of the pasta with olive leaf flours had the highest levels of antioxidants and polyphenols during all stages of the digestion process. According to the results of this study, pasta enriched with carrot and olive leaf flours shows promising potential for improving nutritional and functional properties by increasing antioxidant and polyphenol content. The samples were also evaluated by a sensory panel, which showed that fortification modified the perception of some organoleptic attributes without affecting the overall taste of the pasta.
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Affiliation(s)
- Veronica Conti
- Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy
| | - Chiara Piccini
- Department of Life Sciences, University of Siena, 53100 Siena, Italy; (C.P.); (M.R.); (G.C.)
| | - Marco Romi
- Department of Life Sciences, University of Siena, 53100 Siena, Italy; (C.P.); (M.R.); (G.C.)
| | - Patrizia Salusti
- National Research Council of Italy, Institute for Bioeconomy (CNR-IBE), 58022 Follonica, Italy; (P.S.); (C.C.)
| | - Giampiero Cai
- Department of Life Sciences, University of Siena, 53100 Siena, Italy; (C.P.); (M.R.); (G.C.)
| | - Claudio Cantini
- National Research Council of Italy, Institute for Bioeconomy (CNR-IBE), 58022 Follonica, Italy; (P.S.); (C.C.)
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Xu Q, Wang W, Sun-Waterhouse D, Zou Q, Yan M, Liu X, Lan D, Wang Y. Assessing the nutritional quality of lipid components in commercial meal replacement shakes using an in vitro digestion model. Curr Res Food Sci 2023; 7:100568. [PMID: 37654441 PMCID: PMC10465867 DOI: 10.1016/j.crfs.2023.100568] [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: 06/23/2023] [Revised: 08/12/2023] [Accepted: 08/15/2023] [Indexed: 09/02/2023] Open
Abstract
This study aimed to investigate the nutritional value of five commercial meal-replacement shakes, and mainly focused on the lipid digestion fates and fat-soluble vitamin bioavailability. Four out of five samples exhibited a low lipolysis level (37.33-61.42%), aligning with the intended objectives of these products. Although the remaining sample rich in diacylglycerol (DAG) had a higher lipolysis level (80.83%), the inherent low-calorie nature of DAG might compensate for this drawback. The release level of individual fatty acid was largely determined by the glycerolipid composition. Moreover, the strong positive correlation between lipid hydrolyzed products amounts and the fat-soluble vitamin bioavailability was observed. Surprisingly, one out of five samples can provide enough vitamin A and vitamin E for consumers as a total replacement of one or two regular meals. Consequently, the meal-replacement shakes hold the potential to emerge as healthy products for this fast-paced era if the composition and structure were carefully designed and calculated.
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Affiliation(s)
- Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Weifei Wang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510610, PR China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
- School of Chemical Sciences, The University of Auckland, Private Bag, 92019, Auckland, New Zealand
| | - Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Menglei Yan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Xuan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
- Guangdong Yue-shan Special Nutrition Technology Co. Ltd., Foshan, 528000, PR China
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Gunjević V, Zurak D, Grbeša D, Kiš G, Međimurec T, Pirgozliev V, Kljak K. Bioaccessibility of Tocols in Commercial Maize Hybrids Determined by an In Vitro Digestion Model for Poultry. Molecules 2023; 28:5015. [PMID: 37446677 DOI: 10.3390/molecules28135015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 06/23/2023] [Accepted: 06/24/2023] [Indexed: 07/15/2023] Open
Abstract
Despite the high proportion of maize grain in animal diets, the contribution made by maize phytochemicals is neglected. Tocols and their contribution to the vitamin E content of animal diets are one example, exacerbated by sparse information on the tocol bioaccessibility of commercial hybrids. In this study, the contents of individual and total tocols and their bioaccessibility were determined in the grain samples of 103 commercial hybrids using a standardized INFOGEST digestion procedure. In the studied hybrids, total tocol content ranged from 19.24 to 54.44 µg/g of dry matter. The contents of micellar α-, γ-, δ-tocopherols, γ-tocotrienol, and total tocols correlated positively with the corresponding contents in the grain samples of the studied hybrids. In contrast, a negative correlation was observed between the bioaccessibility of γ- tocopherol, α- and γ-tocotrienol, and total tocols, along with the corresponding contents in the grain of studied hybrids. The highest bioaccessibility was exhibited by γ-tocotrienol (532.77 g/kg), followed by δ-tocopherol (529.88 g/kg), γ-tocopherol (461.76 g/kg), α-tocopherol (406.49 g/kg), and α-tocotrienol (359.07 g/kg). Overall, there are significant differences in the content and bioaccessibility of total and individual tocols among commercial maize hybrids, allowing the selection of hybrids for animal production based not only on crude chemical composition but also on the content of phytochemicals.
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Affiliation(s)
- Veronika Gunjević
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Dora Zurak
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Darko Grbeša
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Goran Kiš
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Tatjana Međimurec
- Ministry of Agriculture, Directorate for Professional Support to the Development of Agriculture and Fisheries, Bani 110, Buzin, 10010 Zagreb, Croatia
| | - Vasil Pirgozliev
- National Institute of Poultry Husbandry, Harper Adams University, Newport TF10 8NB, UK
| | - Kristina Kljak
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
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Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends. Foods 2023; 12:foods12061307. [PMID: 36981233 PMCID: PMC10047919 DOI: 10.3390/foods12061307] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/22/2023] Open
Abstract
Using a simulated gastrointestinal digestion model combined with a Caco-2 cell model, this study aims to assess the bioaccessibility and cellular uptake of dietary lutein, zeaxanthin, and ferulic acid from muffins and bread prepared from blends of hairless canary seed (HCS), wheat, and corn. Residual digestive enzymes damaged the Caco-2 monolayer and necessitated the requirements for the additional clean-up of the digesta. Several digesta cleanup treatments were examined, and the C18 column, along with AEBSF inhibitor, was selected as the most effective treatment. However, the cleanup treatment reduced lutein, zeaxanthin, and ferulic acid concentrations. The bioaccessibility of lutein from muffins was high at 92–94% (without clean-up) and 81–86% (with cleanup); however, the cellular uptake was low (7–9%). The bioaccessibility and cellular uptake (4–11%) of zeaxanthin were lower than lutein. Ferulic acid from muffins exhibited a wide range of bioaccessibility for non-cleanup (105–229%) and clean-up (53–133%) digesta samples; however, cellular uptake was very low (0.5–1.8%). Bread made from wheat/HCS had higher lutein bioaccessibility (47–80%) than the control bread (42%), with an apical cellular uptake ranging from 4.3 to 9.2%. Similar to muffins, the bioaccessibility of zeaxanthin from bread was lower than lutein, while ferulic acid had a fairly high bioaccessibility at 98–103% (without clean-up) and 81–102% (with cleanup); however, zeaxanthin cellular uptake was low (0.2%). These results suggest that muffins and bread could boost the daily consumption of lutein, zeaxanthin, and ferulic acid, allowing for a small portion to be absorbed in the small intestine.
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Catelli Rocha Torres L, Giovanini de Oliveira Sartori A, Paula de Souza Silva A, Matias de Alencar S. Bioaccessibility and uptake/epithelial transport of vitamin E: discoveries and challenges of in vitro and ex vivo assays. Food Res Int 2022; 162:112143. [DOI: 10.1016/j.foodres.2022.112143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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Oduro-Obeng H, Apea-Bah FB, Wang K, Fu BX, Beta T. Effect of cooking duration on carotenoid content, digestion and potential absorption efficiencies among refined semolina and whole wheat pasta products. Food Funct 2022; 13:5953-5970. [PMID: 35587106 DOI: 10.1039/d2fo00611a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The bioaccessibility of carotenoids varies among different foods due to factors such as food matrix composition and type or extent of processing. Hence it is important to understand the extent to which these factors influence carotenoid bioaccessibility after the consumption and digestion of food. This study evaluated the carotenoid content, micellization efficiency, digestive stability, antioxidant activity and bioaccessibility of carotenoids as impacted by wheat cultivar and cooking duration among whole wheat flour (WWF) and refined semolina (RS) pasta. WWF and RS pasta were processed from three durum wheat cultivars (AAC Spitfire, CDC Precision, and Transcend) and cooked to al dente (Al), fully cooked (FCT) or overcooked (OC). The study showed that the wheat cultivar and cooking duration were significant functions of bioaccessible lutein in RS samples while only the cultivar influenced the bioaccessibility of zeaxanthin and lutein in WWF samples. In both WWF and RS, the effect of the cultivar on the bioaccessibility of lutein and zeaxanthin was similar and was as follows: Transcend > CDC Precision > AAC Spitfire. Cooking to Al significantly caused an increment in bioaccessible lutein in RS samples regardless of the wheat cultivar. This influence of cooking duration (Al > FCT > OC) was inversely related to the lutein concentrations in undigested pasta (OC = FCT > Al). DPPH scavenging activity among WWF samples was about 2-fold greater or more than that of RS samples regardless of the cultivar or cooking duration before and after digestion. Our data suggest that the effect of wheat cultivar and cooking duration modulates the bioaccessibility and antioxidant activity of RS and WWF pasta products.
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Affiliation(s)
- Hannah Oduro-Obeng
- University of Manitoba, Department of Food and Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada.
| | - Franklin B Apea-Bah
- University of Manitoba, Department of Food and Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada.
| | - Kun Wang
- Grain Research Laboratory, Canadian Grain Commission, 303 Main Street, Winnipeg, MB R3C 3G8, Canada
| | - Bin Xiao Fu
- Grain Research Laboratory, Canadian Grain Commission, 303 Main Street, Winnipeg, MB R3C 3G8, Canada
| | - Trust Beta
- University of Manitoba, Department of Food and Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada.
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Iddir M, Vahid F, Merten D, Larondelle Y, Bohn T. Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin - A Review. Mol Nutr Food Res 2022; 66:e2200076. [PMID: 35506751 DOI: 10.1002/mnfr.202200076] [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: 02/04/2022] [Revised: 03/26/2022] [Indexed: 12/13/2022]
Abstract
While proteins have been widely used to encapsulate, protect, and regulate the release of bioactive food compounds, little is known about the influence of co-consumed proteins on the absorption of lipophilic constituents following digestion, such as vitamins (A, D, E, K), carotenoids, and curcumin. Their bioavailability is often low and very variable, depending on the food matrix and host factors. Some proteins can act as emulsifiers during digestion. Their liberated peptides have amphiphilic properties that can facilitate the absorption of microconstituents, by improving their transition from lipid droplets into mixed micelles. Contrarily, the less well digested proteins could negatively impinge on enzymatic accessibility to the lipid droplets, slowing down their processing into mixed micelles and entrapping apolar food compounds. Interactions with mixed micelles and proteins are also plausible, as shown earlier for drugs. This review focuses on the ability of proteins to act as effective emulsifiers of lipophilic vitamins, carotenoids, and curcumin during digestion. The functional properties of proteins, their chemical interactions with enzymes and food constituents during gastro-intestinal digestion, potentials and limitations for their use as emulsifiers are emphasized and data from human, animal, and in vitro trials are summarized.
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Affiliation(s)
- Mohammed Iddir
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg.,Louvain Institute of Biomolecular Science and Technology, UCLouvain, Louvain-la-Neuve, 1348, Belgium
| | - Farhad Vahid
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg
| | - Diane Merten
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg
| | - Yvan Larondelle
- Louvain Institute of Biomolecular Science and Technology, UCLouvain, Louvain-la-Neuve, 1348, Belgium
| | - Torsten Bohn
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg
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8
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Bae HG, Kim MJ. Antioxidant and anti-obesity effects of in vitro digesta of germinated buckwheat. Food Sci Biotechnol 2022; 31:879-892. [PMID: 35720456 PMCID: PMC9203653 DOI: 10.1007/s10068-022-01086-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 04/02/2022] [Accepted: 04/10/2022] [Indexed: 11/29/2022] Open
Abstract
Buckwheat germinated on days of 3, 5, and 7 was digested in vitro, and the antioxidant and anti-obesity effects of the digesta were evaluated. In vitro digesta of 5 days germinated buckwheat (GBD5) showed significantly higher antioxidant activity in DPPH, ABTS, total phenolic content, total flavonoid content, and ferric reducing antioxidant power by 5.3, 1.3, 2.0, 3.2, and 2.8-fold, respectively than in vitro digesta of non-germinated buckwheat. GBD5 exerted inhibitory effect on total lipid accumulation in 3T3-L1 adipocyte in a dose-dependent manner, with over 25% reduction at 400 µg/mL. Additionally, GBD5 significantly downregulated genes related to adipocyte differentiation and fat accumulation. GBD5 possessed different metabolite profiles compared to others such as higher content of γ-aminobutyric acid and succinic acid. Therefore, GBD5 has potent antioxidant effects and suppresses fat accumulation-related genes and proteins expression, which could act as a new functional substance.
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Affiliation(s)
- Hyun-Gyeong Bae
- Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon 25949 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon 25949 Republic of Korea
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Kabir MT, Rahman MH, Shah M, Jamiruddin MR, Basak D, Al-Harrasi A, Bhatia S, Ashraf GM, Najda A, El-Kott AF, Mohamed HRH, Al-Malky HS, Germoush MO, Altyar AE, Alwafai EB, Ghaboura N, Abdel-Daim MM. Therapeutic promise of carotenoids as antioxidants and anti-inflammatory agents in neurodegenerative disorders. Biomed Pharmacother 2022; 146:112610. [PMID: 35062074 DOI: 10.1016/j.biopha.2021.112610] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 12/26/2021] [Accepted: 12/26/2021] [Indexed: 11/17/2022] Open
Abstract
Neurodegenerative disorders (NDs) including Alzheimer's disease, Parkinson's disease, amyotrophic lateral sclerosis, Huntington's disease, and multiple sclerosis have various disease-specific causal factors and pathological features. A very common characteristic of NDs is oxidative stress (OS), which takes place due to the elevated generation of reactive oxygen species during the progression of NDs. Furthermore, the pathological condition of NDs including an increased level of protein aggregates can further lead to chronic inflammation because of the microglial activation. Carotenoids (CTs) are naturally occurring pigments that play a significant role in averting brain disorders. More than 750 CTs are present in nature, and they are widely available in plants, microorganisms, and animals. CTs are accountable for the red, yellow, and orange pigments in several animals and plants, and these colors usually indicate various types of CTs. CTs exert various bioactive properties because of its characteristic structure, including anti-inflammatory and antioxidant properties. Due to the protective properties of CTs, levels of CTs in the human body have been markedly linked with the prevention and treatment of multiple diseases including NDs. In this review, we have summarized the relationship between OS, neuroinflammation, and NDs. In addition, we have also particularly focused on the antioxidants and anti-inflammatory properties of CTs in the management of NDs.
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Affiliation(s)
- Md Tanvir Kabir
- Department of Pharmacy, Brac University, 66 Mohakhali, Dhaka 1212, Bangladesh
| | - Md Habibur Rahman
- Department of Pharmacy, Southeast University, Banani, Dhaka 1213, Bangladesh; Department of Global Medical Science, Yonsei University Wonju College of Medicine, Yonsei University, Wonju 26426, Gangwon-do, South Korea.
| | - Muddaser Shah
- Department of Botany, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan
| | | | - Debasish Basak
- Department of Pharmaceutical Sciences, College of Pharmacy, Larkin University, Miami, FL 33169, United States
| | - Ahmed Al-Harrasi
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, 616 Birkat Al Mauz, Nizwa, Oman
| | - Saurabh Bhatia
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, 616 Birkat Al Mauz, Nizwa, Oman; School of Health Science, University of Petroleum and Energy Studies, Prem Nagar, Dehradun, Uttarakhand, 248007, India
| | - Ghulam Md Ashraf
- Pre-Clinical Research Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Saudi Arabia; Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Sciences in Lublin, 50A Doświadczalna Street, 20-280 Lublin, Poland.
| | - Attalla F El-Kott
- Biology Department, Faculty of Science, King Khalid University, Abha 61421, Saudi Arabia; Zoology Department, College of Science, Damanhour University, Damanhour 22511, Egypt
| | - Hanan R H Mohamed
- Zoology Department, Faculty of Science, Cairo University, Giza 12613, Egypt
| | - Hamdan S Al-Malky
- Regional Drug Information Center, Ministry of Health, Jeddah, Saudi Arabia
| | - Mousa O Germoush
- Biology Department, College of Science, Jouf University, P.O. Box: 2014, Sakaka, Saudi Arabia
| | - Ahmed E Altyar
- Department of Pharmacy Practice, Faculty of Pharmacy, King Abdulaziz University, P.O. Box 80260, Jeddah 21589, Saudi Arabia
| | - Esraa B Alwafai
- Pharmacy Program, Batterjee Medical College, P.O. Box 6231, Jeddah 21442, Saudi Arabia
| | - Nehmat Ghaboura
- Department of Pharmacy Practice, Pharmacy Program, Batterjee Medical College, P.O. Box 6231, Jeddah 21442, Saudi Arabia
| | - Mohamed M Abdel-Daim
- Department of Pharmaceutical Sciences, Pharmacy Program, Batterjee Medical College, P.O. Box 6231, Jeddah 21442, Saudi Arabia; Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia 41522, Egypt.
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Kotake-Nara E, Hase M, Hoshina R, Hidan M, Kobayashi H. Effect of an Emulsified Formulation on Vegetable Carotenoid Bioaccessibility. J Oleo Sci 2022; 71:135-140. [PMID: 35013036 DOI: 10.5650/jos.ess21265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
We investigated the effect of neutral lipids, polar lipids, and an emulsified formulation (EMF) on carotenoid bioaccessibility in an in vitro digestion assay of vegetables. These reagents enhanced carotenoid bioaccessibility. Contrary to our previous report, they also exhibited effects on lutein. Bile extracts/pancreatin concentrations also participated in the bioaccessibility. The EMF, which consisted of lower amounts of oil, had the same effect on lutein as rapeseed oil. These reagents also showed effects in the aging model, with more reduced bile extract/pancreatin concentrations, suggesting that lipids and EMF contributed to carotenoid bioaccessibility in bile/pancreatic juice secretions due to aging and disease.
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Affiliation(s)
- Eiichi Kotake-Nara
- Institute of Food Research, National Agriculture and Food Research Organization
| | - Megumi Hase
- Institute of Food Research, National Agriculture and Food Research Organization
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11
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Lux PE, Fuchs L, Wiedmaier-Czerny N, Frank J. Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion. Food Chem 2022; 378:132053. [PMID: 35033718 DOI: 10.1016/j.foodchem.2022.132053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 12/06/2021] [Accepted: 01/02/2022] [Indexed: 01/01/2023]
Abstract
Phytic acid, the main storage form of phosphate in maize (Zea mays L.) grains, is known as antinutrient due to its chelating properties but may also prevent oxidation. Thus, the impact of phytic acid on the degradation of tocochromanols, carotenoids, fatty acids, and oxidation products in maize during cooking and subsequent in vitro digestion was examined. Maize porridges from low phytic acid maize flour with or without admixed phytate, or from high phytic acid maize flour were prepared, and digestion experiments conducted. HPLC-(MS) or GC-MS analyses revealed a significant decrease in tocochromanols, carotenoids, and unsaturated fatty acids in the digesta compared to the maize porridges while α-tocopherylquinone and malondialdehyde concentrations increased. The addition of phytic acid did not affect the digestive stabilities of total tocochromanols and carotenoids, but increased micellarisation efficiencies of carotenoids. In conclusion, phytate did not exert antioxidant effects in maize porridge during cooking or simulated digestion.
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Affiliation(s)
- Peter E Lux
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Larissa Fuchs
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Nina Wiedmaier-Czerny
- Institute of Food Chemistry, Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Jan Frank
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
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12
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High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity. Antioxidants (Basel) 2021; 10:antiox10111688. [PMID: 34829561 PMCID: PMC8615047 DOI: 10.3390/antiox10111688] [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: 09/30/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 11/30/2022] Open
Abstract
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pressure levels (200–600 MPa) and different holding times (5–40 min) served as HPP parameters. Whereas a slightly decreasing solvent extractability mostly correlated with increasing pressure regimes; the extension of holding times resulted in elevated extract concentrations, particularly at high-pressures up to 600 MPa. Surprisingly, slightly increasing bioaccessibility correlated with both elevated pressures and extended holding times, indicating matrix-dependent processes during in vitro digestion, compared to results of extractability. Moreover, the verification of syringe filters for digest filtration resulted in the highest relative recoveries using cellulose acetate and polyvinylidene difluoride membranes. The α-tocopherol equivalent antioxidant capacity (αTEAC) and oxygen radical antioxidant capacity (ORAC) assays of treated kale samples, chopped larger in size, showed increased antioxidant capacities, regarding elevated pressures and extended holding times. Consequently, one may conclude that HPP was confirmed as a gentle treatment technique for lipophilic micronutrients in kale. Nevertheless, it was indicated that sample pre-treatments could affect HP-related processes in food matrices prior to and possibly after HPP.
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14
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Garg M, Sharma A, Vats S, Tiwari V, Kumari A, Mishra V, Krishania M. Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement. Front Nutr 2021; 8:586815. [PMID: 34222296 PMCID: PMC8241910 DOI: 10.3389/fnut.2021.586815] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 04/28/2021] [Indexed: 12/19/2022] Open
Abstract
Around the world, cereals are stapled foods and good sources of vitamins A, B, and E. As cereals are inexpensive and consumed in large quantities, attempts are being made to enrich cereals using fortification and biofortification in order to address vitamin deficiency disorders in a vulnerable population. The processing and cooking of cereals significantly affect vitamin content. Depending on grain structure, milling can substantially reduce vitamin content, while cooking methods can significantly impact vitamin retention and bioaccessibility. Pressure cooking has been reported to result in large vitamin losses, whereas minimal vitamin loss was observed following boiling. The fortification of cereal flour with vitamins B1, B2, B3, and B9, which are commonly deficient, has been recommended; and in addition, region-specific fortification using either synthetic or biological vitamins has been suggested. Biofortification is a relatively new concept and has been explored as a method to generate vitamin-rich crops. Once developed, biofortified crops can be utilized for several years. A recent cereal biofortification success story is the enrichment of maize with provitamin A carotenoids.
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Affiliation(s)
- Monika Garg
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Anjali Sharma
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Shreya Vats
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Vandita Tiwari
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Anita Kumari
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Vibhu Mishra
- Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali, India
| | - Meena Krishania
- Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali, India
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15
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Oduro-Obeng H, Fu BX, Beta T. Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars. Food Chem 2021; 363:130016. [PMID: 34237558 DOI: 10.1016/j.foodchem.2021.130016] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 04/26/2021] [Accepted: 05/03/2021] [Indexed: 12/18/2022]
Abstract
This study investigates the impact of different pasta cooking durations (al dente, fully cooked or overcooked) on the carotenoid content and physical properties of whole wheat and refined semolina pasta prepared from three Canadian durum wheat cultivars. Carotenoids were analyzed using HPLC and spectrophotometry. Generally increasing cooking duration non-significantly increased lutein, zeaxanthin, total carotenoids, significantly increased the cis carotenoids but decreased carotenoid retention and firmness regardless of flour type or wheat cultivar. Despite this decrease, whole wheat pasta was significantly firmer than semolina when overcooked regardless of wheat cultivar. Antioxidant capacity was highly influenced by flour type but did not show a clear trend with cooking duration. Overall analysis indicates that increasing cooking duration of whole wheat or semolina pasta above 7 or 8 mins respectively allows for the maximum extraction of carotenoids with possible accessibility by digestive enzymes when consumed but this affects cooking quality including high cooking loss.
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Affiliation(s)
- Hannah Oduro-Obeng
- University of Manitoba, Department of Food and Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada
| | - Bin Xiao Fu
- Grain Research Laboratory, Canadian Grain Commission, 303 Main Street, Winnipeg, MB R3C 3G8, Canada
| | - Trust Beta
- University of Manitoba, Department of Food and Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada.
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16
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Solomando JC, Antequera T, Perez-Palacios T. Lipid digestion and oxidative stability in ω-3-enriched meat model systems: Effect of fish oil microcapsules and processing or culinary cooking. Food Chem 2020; 328:127125. [PMID: 32480262 DOI: 10.1016/j.foodchem.2020.127125] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 05/21/2020] [Accepted: 05/21/2020] [Indexed: 11/25/2022]
Abstract
This study evaluates the addition of monolayered (MO) and multilayered (MU) fish oil microcapsules to meat model systems and determines the effects of processing and culinary cooking. Adding MO and MU increased the content of EPA and DHA and the level of secondary oxidation products but being far away from the oxidation values that generate anomalous flavours. However, it did not lead to oxidative damage of the enriched batches or affect the moisture and lipid content during processing and/or culinary cooking. The type of fish oil microcapsules, the processing and/or culinary cooking and the type of meat matrix influenced the fatty acid digestion. The highest bioaccessibility of EPA and DHA occurred in cooked samples enriched with MO after processing and before culinary cooking. To optimize EPA and DHA enrichment and bioaccessibility, the type of fish oil microcapsules may be selected as a function of the type of added meat products.
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Affiliation(s)
- Juan Carlos Solomando
- Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
| | - Teresa Antequera
- Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
| | - Trinidad Perez-Palacios
- Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
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17
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18
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Thakur N, Raigond P, Singh Y, Mishra T, Singh B, Lal MK, Dutt S. Recent updates on bioaccessibility of phytonutrients. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Solomando JC, Antequera T, Pérez-Palacios T. Study on fish oil microcapsules as neat and added to meat model systems: Enrichment and bioaccesibility of EPA and DHA. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108946] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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20
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Carotenoids as Novel Therapeutic Molecules Against Neurodegenerative Disorders: Chemistry and Molecular Docking Analysis. Int J Mol Sci 2019; 20:ijms20225553. [PMID: 31703296 PMCID: PMC6888440 DOI: 10.3390/ijms20225553] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/02/2019] [Accepted: 11/04/2019] [Indexed: 01/25/2023] Open
Abstract
Alzheimer's disease (AD) is the most devastating neurodegenerative disorder that affects the aging population worldwide. Endogenous and exogenous factors are involved in triggering this complex and multifactorial disease, whose hallmark is Amyloid-β (Aβ), formed by cleavage of amyloid precursor protein by β- and γ-secretase. While there is no definitive cure for AD to date, many neuroprotective natural products, such as polyphenol and carotenoid compounds, have shown promising preventive activity, as well as helping in slowing down disease progression. In this article, we focus on the chemistry as well as structure of carotenoid compounds and their neuroprotective activity against Aβ aggregation using molecular docking analysis. In addition to examining the most prevalent anti-amyloidogenic carotenoid lutein, we studied cryptocapsin, astaxanthin, fucoxanthin, and the apocarotenoid bixin. Our computational structure-based drug design analysis and molecular docking simulation revealed important interactions between carotenoids and Aβ via hydrogen bonding and van der Waals interactions, and shows that carotenoids are powerful anti-amyloidogenic molecules with a potential role in preventing AD, especially since most of them can cross the blood-brain barrier and are considered nutraceutical compounds. Our studies thus illuminate mechanistic insights on how carotenoids inhibit Aβ aggregation. The potential role of carotenoids as novel therapeutic molecules in treating AD and other neurodegenerative disorders are discussed.
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21
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Xavier AAO, Garrido-López JE, Aguayo-Maldonado J, Garrido-Fernández J, Fontecha J, Pérez-Gálvez AA. In Vitro Digestion of Human Milk: Influence of the Lactation Stage on the Micellar Carotenoids Content. Antioxidants (Basel) 2019; 8:E291. [PMID: 31394852 PMCID: PMC6720515 DOI: 10.3390/antiox8080291] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/05/2019] [Accepted: 08/06/2019] [Indexed: 12/27/2022] Open
Abstract
Human milk is a complex fluid with nutritive and non-nutritive functions specifically structured to cover the needs of the newborn. The present study started with the study of carotenoid composition during progress of lactation (colostrum, collected at 3-5 d postpartum; mature milk, collected at 30 d postpartum) with samples donated from full-term lactating mothers (women with no chronic diseases, nonsmokers on a regular diet without supplements, n = 30). Subsequently, we applied an in vitro protocol to determine the micellarization efficiency of the carotenoids, which were separated by HPLC and quantified by the external standard method. That in vitro protocol is tailored for the biochemistry of the digestive tract of a newborn. To the best of our knowledge, the present study is the first report of carotenoids micellar contents, obtained in vitro. This study reveals, from the in vitro perspective, that colostrum and mature milk produce significant micellar contents of carotenoids despite lipids in milk are within highly complex structures. Indeed, the lactation period develops some influence on the micellarization efficiency, influence that might be attributed to the dynamics of the milk fat globule membrane (MFGM) during the progress of lactation.
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Affiliation(s)
- Ana A O Xavier
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain
| | - Juan E Garrido-López
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain
| | | | - Juan Garrido-Fernández
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain
| | - Javier Fontecha
- Institute of Food Science Research (CSIC-UAM), 28049 Madrid, Spain
| | - And Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
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22
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Hossain A, Jayadeep A. Determination of tocopherol and tocotrienol contents in maize by in vitro digestion and chemical methods. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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23
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Spinelli S, Lecce L, Likyova D, Del Nobile MA, Conte A. Bioactive compounds from orange epicarp to enrich fish burgers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2582-2586. [PMID: 29064562 DOI: 10.1002/jsfa.8750] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 10/16/2017] [Accepted: 10/17/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The orange industry produces considerable amounts of by-products, traditionally used for animal feed or fuel production. Most of these by-products could be used as functional ingredients. To assess the potential food application of orange epicarp, different percentages of micro-encapsulated orange extract were added to fresh fish burgers. Then, an in vitro digestion was also carried out, before and after micro-encapsulation, to measure the bio-accessibility of the active compounds. RESULTS A significant increase of bio-accessibility of bioactive compounds has been observed in the orange epicarp extract after micro-encapsulation by spray-drying. From the sensory point of view, the fish sample enriched with 50 g kg-1 micro-encapsulated extract was the most comparable to the control burger, even if it showed a higher phenolic, flavonoid and carotenoid bio-accessibility. CONCLUSION Orange epicarp may be used as a food additive to enhance the health content of food products. The micro-encapsulation is a valid technique to protect the bioactive compounds and increase their bio-accessibility. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Sara Spinelli
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy
| | - Lucia Lecce
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy
| | - Desislava Likyova
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy
| | | | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy
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24
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Xavier AAO, Carvajal-Lérida I, Garrido-Fernández J, Pérez-Gálvez A. In vitro bioaccessibility of lutein from cupcakes fortified with a water-soluble lutein esters formulation. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.01.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Al-Yafeai A, Böhm V. In Vitro Bioaccessibility of Carotenoids and Vitamin E in Rosehip Products and Tomato Paste As Affected by Pectin Contents and Food Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3801-3809. [PMID: 29624382 DOI: 10.1021/acs.jafc.7b05855] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Limited bioavailability of antioxidants present in food from fruits and vegetables matrices is determined by their low bioaccessibility due to the physical and chemical interactions of the antioxidants with the indigestible polysaccharides of cell walls. Therefore, this in vitro investigation aimed to assess the bioaccessibility of carotenoids and vitamin E from rosehips as well as from tomato paste and to investigate several aspects of effects of pectin contents and food processing on bioaccessibility. Following the addition of the enzyme mixture Fructozym P6-XL, the bioaccessibility of carotenoids from rosehips as well as from tomato paste significantly increased. The average relative increase in bioaccessibility from rosehips was lower for ( all-E)-β-carotene compared with ( all-E)-lycopene and ( all-E)-rubixanthin. In contrast, increases of bioaccessibility of α-tocopherol were comparable for rosehip samples and tomato paste.
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Affiliation(s)
- Ahlam Al-Yafeai
- Institute of Nutrition, Friedrich Schiller University Jena , Dornburger Straße 25-29 , 07743 Jena , Germany
- Department of Biology, Science Faculty , Ibb University , Ibb , Yemen
| | - Volker Böhm
- Institute of Nutrition, Friedrich Schiller University Jena , Dornburger Straße 25-29 , 07743 Jena , Germany
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26
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Hidalgo A, Ferraretto A, De Noni I, Bottani M, Cattaneo S, Galli S, Brandolini A. Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates. Food Chem 2018; 240:799-807. [DOI: 10.1016/j.foodchem.2017.08.014] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 08/02/2017] [Accepted: 08/02/2017] [Indexed: 12/22/2022]
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27
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Vitamin E Bioavailability: Mechanisms of Intestinal Absorption in the Spotlight. Antioxidants (Basel) 2017; 6:antiox6040095. [PMID: 29165370 PMCID: PMC5745505 DOI: 10.3390/antiox6040095] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 11/14/2017] [Accepted: 11/16/2017] [Indexed: 01/06/2023] Open
Abstract
Vitamin E is an essential fat-soluble micronutrient whose effects on human health can be attributed to both antioxidant and non-antioxidant properties. A growing number of studies aim to promote vitamin E bioavailability in foods. It is thus of major interest to gain deeper insight into the mechanisms of vitamin E absorption, which remain only partly understood. It was long assumed that vitamin E was absorbed by passive diffusion, but recent data has shown that this process is actually far more complex than previously thought. This review describes the fate of vitamin E in the human gastrointestinal lumen during digestion and focuses on the proteins involved in the intestinal membrane and cellular transport of vitamin E across the enterocyte. Special attention is also given to the factors modulating both vitamin E micellarization and absorption. Although these latest results significantly improve our understanding of vitamin E intestinal absorption, further studies are still needed to decipher the molecular mechanisms driving this multifaceted process.
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28
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Živković J, Ristić M, Kschonsek J, Westphal A, Mihailović M, Filipović V, Böhm V. Comparison of Chemical Profile and Antioxidant Capacity of Seeds and Oils from Salvia sclarea and Salvia officinalis. Chem Biodivers 2017; 14. [PMID: 28865183 DOI: 10.1002/cbdv.201700344] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Accepted: 08/30/2017] [Indexed: 11/12/2022]
Abstract
Composition of tocopherols, tocotrienols, carotenoids, fatty acids, as well as hydrophilic and lipophilic antioxidant activities, were determined in seeds of two Salvia species and oils obtained from them. Both seeds contained a large amount of oil (around 20%) rich in polyunsaturated fatty acids. While Salvia officinalis seed oil can be classified as oleic-linoleic oil, the predominant fatty acid in Salvia sclarea was α-linolenic acid (around 54%). Among tocols, the main isomers in both seeds and oils were γ-tocopherol, followed by α-tocopherol. Concerning carotenoids, their concentration was around 0.75 mg/100 g of seeds and 0.16 mg/100 g of oils, with a predominance of lutein. Oil and seeds of S. officinalis exhibited higher antioxidant potential compared to S. sclarea investigated samples which could be attributed to higher content of total vitamin E and carotenoids. This study provides results that enables use of two Salvia species as new alternative sources of vegetable oils.
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Affiliation(s)
- Jelena Živković
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Mihailo Ristić
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Josephine Kschonsek
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743, Jena, Germany
| | - Anna Westphal
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743, Jena, Germany
| | - Milica Mihailović
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Vladimir Filipović
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Volker Böhm
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743, Jena, Germany
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29
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Effects of high pressure processing on bioactive compounds in spinach and rosehip puree. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2964-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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30
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Ziegler JU, Wahl S, Würschum T, Longin CFH, Carle R, Schweiggert RM. Lutein and lutein esters in whole grain flours made from 75 genotypes of 5 triticum species grown at multiple sites. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5061-5071. [PMID: 25946219 DOI: 10.1021/acs.jafc.5b01477] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Concentrations of lutein and lutein esters were determined in an ample collection of 75 wheat genotypes comprising bread wheat (Triticum aestivum L.), durum (Triticum durum Desf.), spelt (Triticum spelta L.), emmer (Triticum dicoccum Schrank), and einkorn (Triticum monococcum L.) grown in five different environments. Einkorn genotypes showed the highest total amounts of lutein (4.5-7.8 μg/g dry matter), followed by durum (2.0-4.6 μg/g), spelt (0.9-2.0 μg/g), emmer (0.8-1.9 μg/g), and bread wheat (0.7-2.0 μg/g). Due to the observed highly significant genetic variance and high heritability, lutein contents of wheat genotypes may be increased by future plant breeding. Detailed HPLC-DAD-APCI(±)-MS(n) data allowing the identification of six lutein monoesters and nine diesters are presented. Linoleic, palmitic, and oleic acids were the most abundant fatty acids in both the lutein esters and total free lipid fractions. Lutein esters were virtually absent in the tetraploid durum and emmer species, whereas their concentrations considerably differed among the genotypes belonging to the other species.
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Affiliation(s)
- Jochen U Ziegler
- †Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, D-70599 Stuttgart, Germany
| | - Sabine Wahl
- †Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, D-70599 Stuttgart, Germany
| | - Tobias Würschum
- ‡State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, D-70599 Stuttgart, Germany
| | - C Friedrich H Longin
- ‡State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, D-70599 Stuttgart, Germany
| | - Reinhold Carle
- †Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, D-70599 Stuttgart, Germany
- §Faculty of Science, Biological Science Department, King Abdulaziz University, P.O. Box 80257, Jeddah 21589, Saudi Arabia
| | - Ralf M Schweiggert
- †Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, D-70599 Stuttgart, Germany
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Nimalaratne C, Savard P, Gauthier SF, Schieber A, Wu J. Bioaccessibility and digestive stability of carotenoids in cooked eggs studied using a dynamic in vitro gastrointestinal model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2956-2962. [PMID: 25748723 DOI: 10.1021/jf505615w] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Among dietary carotenoids, lutein and zeaxanthin are known to protect against age-related macular degeneration, a leading cause of irreversible vision loss in the elderly. Egg yolk is rich in lutein and zeaxanthin, however, the effect of cooking and gastrointestinal digestion on yolk carotenoids is poorly understood. An in vitro dynamic gastrointestinal model (TIM-1) was used to investigate the digestive stability and bioaccessibility of carotenoids from boiled, fried, and scrambled eggs. Bioaccessibility but not digestive stability was significantly affected by the method of cooking. The main egg carotenoids, all-E-lutein and all-E-zeaxanthin, were stable during the digestion with average recoveries of 90 and 88%, respectively. No trans-cis isomerization of carotenoids was observed during digestion. Both all-E-lutein and all-E-zeaxanthin from scrambled eggs showed significantly lower bioaccessibility compared to boiled eggs. The results indicate that the bioaccessibility of egg carotenoids can be affected by different food preparation methods.
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Affiliation(s)
- Chamila Nimalaratne
- †Agriculture/Forestry Building, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
| | | | | | - Andreas Schieber
- †Agriculture/Forestry Building, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
- §Department of Nutritional and Food Sciences, University of Bonn, Römerstrasse 164, D-53117 Bonn, Germany
| | - Jianping Wu
- †Agriculture/Forestry Building, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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32
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Karmowski J, Hintze V, Kschonsek J, Killenberg M, Böhm V. Antioxidant activities of tocopherols/tocotrienols and lipophilic antioxidant capacity of wheat, vegetable oils, milk and milk cream by using photochemiluminescence. Food Chem 2014; 175:593-600. [PMID: 25577124 DOI: 10.1016/j.foodchem.2014.12.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2014] [Revised: 12/01/2014] [Accepted: 12/03/2014] [Indexed: 12/27/2022]
Abstract
The purpose of this study was to measure the antioxidant activity (AOA) of tocopherols and tocotrienols by using photochemiluminescence (PCL). This method enables to detect total lipophilic antioxidants. The AOA of all vitamin E isomers depended on number and position of methyl groups in the chroman ring. Correlation between the AOA and the redox potential and the biological activity of the tocochromanols was observed. The second aim was to analyse different kinds of wheat, vegetable oils, milk and milk cream on their antioxidant capacity (AOC) by using PCL and α-TEAC. The contents of vitamin E and carotenoids were analysed by HPLC. Correlations between the sum of carotenoids and vitamin E and the AOC were detected. Based on high vitamin E contents, the oils had the highest and in contrast, the product macaroni showed the lowest AOC. A concentration-dependent effect was observed in both assays, PCL and α-TEAC.
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Affiliation(s)
- Jasmin Karmowski
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany
| | - Victoria Hintze
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany
| | - Josephine Kschonsek
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany
| | | | - Volker Böhm
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany.
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33
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Xavier AAO, Mercadante AZ, Garrido-Fernández J, Pérez-Gálvez A. Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.06.016] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bauerfeind J, Hintze V, Kschonsek J, Killenberg M, Böhm V. Use of photochemiluminescence for the determination of antioxidant activities of carotenoids and antioxidant capacities of selected tomato products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7452-7459. [PMID: 25026001 DOI: 10.1021/jf502019r] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The purpose of this study was to compare the antioxidant activity of carotenoids to that of α-tocopherol by using a photochemiluminescence method (PCL). Comparisons to results obtained by using other established methods (α-TEAC, FRAP, DPPH, LPSC) were carried out. A relationship between the chemical structure of carotenoids and their antioxidant activity could be discussed. The number of conjugated double bonds and functional groups had a positive influence. Additionally, the lipophilic antioxidant capacities of selected tomato products were analyzed using PCL and α-TEAC. HPLC was used to identify and quantify contents of carotenoids, tocopherols, and tocotrienols. The raw material fresh tomatoes had the lowest antioxidant effect in both assays due to the lower carotenoid content. Tomato ketchup had the highest AOC in PCL, and tomato puree, in α-TEAC. The antioxidant capacities were mainly dependent on the water content of the samples. Furthermore, a concentration-dependent effect could be observed in both assays.
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Affiliation(s)
- Jasmin Bauerfeind
- Institute of Nutrition, Friedrich Schiller University Jena , Dornburger Straße 25-29, D-07743 Jena, Germany
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Henning SM, Zhang Y, Rontoyanni VG, Huang J, Lee RP, Trang A, Nuernberger G, Heber D. Variability in the antioxidant activity of dietary supplements from pomegranate, milk thistle, green tea, grape seed, goji, and acai: effects of in vitro digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4313-21. [PMID: 24745654 DOI: 10.1021/jf500106r] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
The antioxidant activity (AA) of fruits and vegetables has been thoroughly investigated but less is known about the AA of dietary supplements (DS). We therefore assessed the AA of three to five DS each from pomegranate, milk thistle, green tea, grapes, goji, and acai using four widely used standard methods. The secondary objective was to determine the effects of in vitro digestion on their AA. The AA of the DS prior to digestion ranked as follows: pomegranate > resveratrol > green tea > grape seed > milk thistle and very low in goji and acai with significant group variability in AA. The AA after in vitro simulated digestion of the mouth, stomach, and small intestine compared to undigested supplement was decreased for green tea and grape seed but increased for pomegranate, resveratrol, milk thistle, goji, and acai to various extents. Although polyphenols provide the major antioxidant potency of the tested supplements, our observations indicate that digestion may alter antioxidant properties depending in part on the variations in polyphenol content.
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Affiliation(s)
- Susanne M Henning
- Center for Human Nutrition, David Geffen School of Medicine, University of California , Los Angeles, California 90095, United States
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36
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Andersson AA, Dimberg L, Åman P, Landberg R. Recent findings on certain bioactive components in whole grain wheat and rye. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Carbonell-Capella JM, Buniowska M, Barba FJ, Esteve MJ, Frígola A. Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review. Compr Rev Food Sci Food Saf 2014; 13:155-171. [PMID: 33412647 DOI: 10.1111/1541-4337.12049] [Citation(s) in RCA: 341] [Impact Index Per Article: 34.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Accepted: 10/17/2013] [Indexed: 12/16/2022]
Abstract
Determination of bioactive compounds content directly from foodstuff is not enough for the prediction of potential in vivo effects, as metabolites reaching the blood system may be different from the original compounds found in food, as a result of an intensive metabolism that takes place during absorption. Nutritional efficacy of food products may be ensured by the determination of bioaccessibility, which provides valuable information in order to select the appropriate dosage and source of food matrices. However, between all the methods available, there is a need to establish the best approach for the assessment of specific compounds. Comparison between in vivo and in vitro procedures used to determine bioaccessibility and bioavailability is carried out, taking into account the strengths and limitations of each experimental technique, along with an intensive description of actual approaches applied to assess bioaccessibility of bioactive compounds. Applications of these methods for specific bioactive compound's bioaccessibility or bioavailability are also discussed, considering studies regarding the bioavailability of carotenoids, polyphenolic compounds, glucosinolates, vitamin E, and phytosterols.
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Affiliation(s)
- Juana M Carbonell-Capella
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Magdalena Buniowska
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Francisco J Barba
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - María J Esteve
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Ana Frígola
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
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Borel P, Preveraud D, Desmarchelier C. Bioavailability of vitamin E in humans: an update. Nutr Rev 2013; 71:319-31. [PMID: 23731443 DOI: 10.1111/nure.12026] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Vitamin E is essential for human health and may play a role in the prevention of some degenerative diseases. Its bioavailability, however, is wide ranging and is affected by numerous factors. Recent findings showing that the intestinal absorption of vitamin E involves proteins have raised new relevant questions about factors that can affect bioavailability. It is, therefore, opportune to present a current overview of this topic. This review begins by exploring what is known, as well as what is unknown, about the metabolization of vitamin E in the human upper gastrointestinal tract and then presents a methodical evaluation of factors assumed to affect vitamin E bioavailability. Three main conclusions can be drawn. First, the proteins ABCA1, NPC1L1, and SR-BI are implicated in the absorption of vitamin E. Second, the efficiency of vitamin E absorption is widely variable, though not accurately known (i.e., between 10% and 79%), and is affected by several dietary factors (e.g., food matrix, fat, and fat-soluble micronutrients). Finally, numerous unanswered questions remain about the metabolization of vitamin E in the intestinal lumen and about the factors affecting the efficiency of vitamin E absorption.
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Affiliation(s)
- Patrick Borel
- Institut National de la Santé et de la Recherche Médicale INSERM, Unité Mixte de Recherche UMR 1062, Nutrition, Obesity and Risk of Thrombosis, Marseilles, France.
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Etcheverry P, Grusak MA, Fleige LE. Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B(6), B(12), D, and E. Front Physiol 2012; 3:317. [PMID: 22934067 PMCID: PMC3429087 DOI: 10.3389/fphys.2012.00317] [Citation(s) in RCA: 196] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2012] [Accepted: 07/19/2012] [Indexed: 01/11/2023] Open
Abstract
A review of in vitro bioaccessibility and bioavailability methods for polyphenols and selected nutrients is presented. The review focuses on in vitro solubility, dialyzability, the dynamic gastrointestinal model (TIM)™, and Caco-2 cell models, the latter primarily for uptake and transport, and a discussion of how these methods have been applied to generate data for a range of nutrients, carotenoids, and polyphenols. Recommendations are given regarding which methods are most justified for answering bioaccessibility or bioavailability related questions for specific nutrients. The need for more validation studies in which in vivo results are compared to in vitro results is also discussed.
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Affiliation(s)
- Paz Etcheverry
- Department of Pediatrics, USDA-ARS Children's Nutrition Research Center, Baylor College of Medicine, Houston TX, USA
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Wu NN, Huang X, Yang XQ, Guo J, Yin SW, He XT, Wang LJ, Zhu JH, Qi JR, Zheng EL. In vitro assessment of the bioaccessibility of fatty acids and tocopherol from soybean oil body emulsions stabilized with ι-carrageenan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1567-1575. [PMID: 22235772 DOI: 10.1021/jf204776q] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The present investigation aimed to expand the knowledge of the in vitro bioaccessibility of fatty acids and tocopherol from natural soybean oil body emulsions stabilized with different concentrations of ι-carrageenan. Several physicochemical parameters including proteolysis of the interfacial layer, interfacial composition, and microstructure were evaluated with regard to their impact on the bioaccessibility of fatty acids and tocopherol. Results from simulated human digestion in vitro indicated that the bioaccessibility of total fatty acids and tocopherol decreased (62.7-8.3 and 59.7-19.4%, respectively) with the increasing concentration of ι-carrageenan. During the in vitro digestion procedure, ι-carrageenan affected physicochemical properties of the emulsions, thereby controlling the release of fatty acids and tocopherol. These results suggested that soybean oil body emulsions stabilized with ι-carrageenan could provide natural emulsions in foods that were digested at a relatively slow rate, the important physiological consequence of which might be increasing satiety.
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Affiliation(s)
- Na-Na Wu
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology (SCUT), Guangzhou 510640, People's Republic of China
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Galata M, Mahmoud S. Bioactive Plant Isoprenoids. STUDIES IN NATURAL PRODUCTS CHEMISTRY VOLUME 37 2012. [DOI: 10.1016/b978-0-444-59514-0.00005-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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