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Sahoo A, Dwivedi A, Madheshiya P, Kumar U, Sharma RK, Tiwari S. Insights into the management of food waste in developing countries: with special reference to India. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17887-17913. [PMID: 37271790 PMCID: PMC10239724 DOI: 10.1007/s11356-023-27901-6] [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: 09/03/2022] [Accepted: 05/21/2023] [Indexed: 06/06/2023]
Abstract
Up to one third of the food that is purposely grown for human sustenance is wasted and never consumed, with adverse consequences for the environment and socio-economic aspects. In India, managing food waste is a significant environmental concern. Food waste output is increasing in Indian cities and towns as a result of the country's urban expansion, modernization, and population growth. Poor management of food waste can have negative consequences for the environment and pose a risk to the public's health issues. This review focuses on the current challenges, management strategies, and future perspectives of food waste management in India. The efficient management of food waste involves a comprehensive study regarding the characterization of food waste and improved waste management methods. In addition, the government policies and rules for managing food waste that is in effect in India are covered in this review.
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Affiliation(s)
- Ansuman Sahoo
- Laboratory of Ecotoxicology, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Akanksha Dwivedi
- Laboratory of Ecotoxicology, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Parvati Madheshiya
- Laboratory of Ecotoxicology, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Umesh Kumar
- Laboratory of Ecotoxicology, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Rajesh Kumar Sharma
- Laboratory of Ecotoxicology, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Supriya Tiwari
- Laboratory of Ecotoxicology, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India.
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2
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Jakobek L, Matić P. Phenolic Compounds from Apples: From Natural Fruits to the Beneficial Effects in the Digestive System. Molecules 2024; 29:568. [PMID: 38338313 PMCID: PMC10856038 DOI: 10.3390/molecules29030568] [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: 12/09/2023] [Revised: 01/18/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024] Open
Abstract
Conditions in the gastrointestinal tract and microbial metabolism lead to biotransformation of parent, native phenolic compounds from apples into different chemical forms. The aim of this work was to review current knowledge about the forms of phenolic compounds from apples in the gastrointestinal tract and to connect it to their potential beneficial effects, including the mitigation of health problems of the digestive tract. Phenolic compounds from apples are found in the gastrointestinal tract in a variety of forms: native (flavan-3-ols, phenolic acids, flavonols, dihydrochalcones, and anthocyanins), degradation products, various metabolites, and catabolites. Native forms can show beneficial effects in the stomach and small intestine and during the beginning phase of digestion in the colon. Different products of degradation and phase II metabolites can be found in the small intestine and colon, while catabolites might be important for bioactivities in the colon. Most studies connect beneficial effects for different described health problems to the whole apple or to the amount of all phenolic compounds from apples. This expresses the influence of all native polyphenols from apples on beneficial effects. However, further studies of the peculiar compounds resulting from native phenols and their effects on the various parts of the digestive tract could provide a better understanding of the specific derivatives with bioactivity in humans.
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Affiliation(s)
- Lidija Jakobek
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, HR 31000 Osijek, Croatia;
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Muñoz-Tebar N, Viuda-Martos M, Lorenzo JM, Fernandez-Lopez J, Perez-Alvarez JA. Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods. Foods 2023; 12:foods12071456. [PMID: 37048284 PMCID: PMC10094366 DOI: 10.3390/foods12071456] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/24/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several types of by-products are generated, such as low-quality dates or seeds, which along with date fruit, represent an excellent source of dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and tocotrienols. Therefore, this review provides information on the processing of dates fruit and the value-added by-products generated from them as well as their applications in different types of foods for the development of foods with an enhanced nutritional and functional profile. The incorporation of date fruit and their co-products in food formulations will help to cover the current consumer demands for foods made with ingredients of natural origin and with health properties beyond the merely nutritional.
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Affiliation(s)
- Nuria Muñoz-Tebar
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, 32900 San Cibrao das Viñas, Ourense, Spain
| | - Juana Fernandez-Lopez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
| | - Jose Angel Perez-Alvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
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4
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Llavata B, Picinelli A, Simal S, Cárcel J. Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures. Food Chem X 2022; 15:100403. [PMID: 36211758 PMCID: PMC9532687 DOI: 10.1016/j.fochx.2022.100403] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 07/19/2022] [Accepted: 07/23/2022] [Indexed: 01/09/2023] Open
Abstract
Influence of cider apple pomace drying temperature was studied. Temperature affected drying kinetics and antioxidant and dietary fibre properties. Antioxidant properties were best preserved when drying in the range of 80–100 °C. The best properties of alcohol insoluble residue were found when drying at 40–60 °C.
Apple pomace, the by-product of the cider industry, contains a high content of antioxidant compounds and dietary fiber. Drying would allow its preservation for a later use. The aim of this study was to evaluate the effect of the drying temperature on the drying kinetics, antioxidant properties and the fiber characteristics. For this, drying experiments were performed at different temperatures (40–120 °C). The increase in temperature enhanced the drying rate, as was shown by the effective diffusivity and mass transfer coefficient identified by modelling. The influence of temperature was quantified through the activation energy (38.21 kJ/mol). Regarding the retention of antioxidant properties, the best results were found at 80–100 °C while 40–60 °C was the best temperature range for the fiber characteristics. Therefore, 80 °C could be an adequate temperature for drying of cider apple pomace, as it represents a good balance between kinetics, and antioxidant and fiber properties.
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Affiliation(s)
- B. Llavata
- Analysis and Simulation of Agro-food Processes Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - A. Picinelli
- Area of Food Technology, SERIDA, 33300 Villaviciosa, Asturias, Spain
| | - S. Simal
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km 7.5, 07122 Palma de Mallorca, Spain
| | - J.A. Cárcel
- Analysis and Simulation of Agro-food Processes Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
- Corresponding author.
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Šelo G, Planinić M, Tišma M, Tomas S, Koceva Komlenić D, Bucić-Kojić A. A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation. Foods 2021; 10:foods10050927. [PMID: 33922545 PMCID: PMC8146281 DOI: 10.3390/foods10050927] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 12/18/2022] Open
Abstract
Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentation (SSF) for bioconversion of lignocellulosic waste, based on the production of a wide range of bioproducts, offer both economic and environmental benefits. The versatility of application and interest in applying the principles of the circular bioeconomy make SSF one of the valorization strategies for AFIRs that can have a significant impact on the environment of the wider community. Important criteria for SSF are the selection of the appropriate and compatible substrate and microorganism, as well as the selection of the optimal process parameters for the growth of the microorganism and the production of the desired metabolites. This review provides an overview of the management of AFIRs by SSF: the current application, classification, and chemical composition of AFIRs; the catalytic function and potential application of enzymes produced by various microorganisms during SSF cultivation on AFIRs; the production of phenolic compounds by SSF; and a brief insight into the role of SSF treatment of AFIRs for feed improvement and biofuel production.
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Kieliszek M, Piwowarek K, Kot AM, Pobiega K. The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry. Open Life Sci 2020; 15:787-796. [PMID: 33817266 PMCID: PMC7747523 DOI: 10.1515/biol-2020-0099] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/28/2020] [Accepted: 09/08/2020] [Indexed: 01/29/2023] Open
Abstract
Cellular biomass of microorganisms can be effectively used in the treatment of waste from various branches of the agro-food industry. Urbanization processes and economic development, which have been intensifying in recent decades, lead to the degradation of the natural environment. In the first half of the 20th century, problems related to waste management were not as serious and challenging as they are today. The present situation forces the use of modern technologies and the creation of innovative solutions for environmental protection. Waste of industrial origin are difficult to recycle and require a high financial outlay, while the organic waste of animal and plant origins, such as potato wastewater, whey, lignin, and cellulose, is dominant. In this article, we describe the possibilities of using microorganisms for the utilization of various waste products. A solution to reduce the costs of waste disposal is the use of yeast biomass. Management of waste products using yeast biomass has made it possible to generate new metabolites, such as β-glucans, vitamins, carotenoids, and enzymes, which have a wide range of industrial applications. Exploration and discovery of new areas of applications of yeast, fungal, and bacteria cells can lead to an increase in their effective use in many fields of biotechnology.
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Affiliation(s)
- Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Anna M. Kot
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
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Abo BO, Gao M, Wu C, Zhu W, Wang Q. A review on characteristics of food waste and their use in butanol production. REVIEWS ON ENVIRONMENTAL HEALTH 2019; 34:447-457. [PMID: 31415239 DOI: 10.1515/reveh-2019-0037] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Accepted: 07/09/2019] [Indexed: 06/10/2023]
Abstract
Biobutanol offers several advantages and a larger market, that make it a biofuel to be studied with great interest. In fact, butanol has an energy content similar to that of gasoline, and it can be used as an alternative fuel to gasoline. It is a biofuel that is safe for the environment. The optimization of the production of butanol thus appears as an attractive option. Butanol production from food waste (FW) is a process for carbon recovery and a method for solid waste recycling. Recently, the use of FW and food processing waste (FPW) as raw material for the production of butanol has attracted much interest. However, an efficient fermentation process is vital to improve the production of biobutanol. To the best of our knowledge, no review on butanol production from FW has been presented so far. Thus, this review focuses on the characteristics of FW and its potential to produce butanol. In addition, the main factors that affect their use for the production of butanol are also discussed.
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Affiliation(s)
- Bodjui Olivier Abo
- Department of Environmental Engineering, University of Science and Technology Beijing, Beijing, China
| | - Ming Gao
- Department of Environmental Engineering, University of Science and Technology Beijing, Beijing, China
- Beijing Key Laboratory on Disposal and Resource Recovery of Industry Typical Pollutants, University of Science and Technology Beijing, Beijing, China
| | - Chuanfu Wu
- Beijing Key Laboratory on Disposal and Resource Recovery of Industry Typical Pollutants, University of Science and Technology Beijing, Beijing, China
- Department of Environmental Engineering, School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing, China
| | - Wenbin Zhu
- Department of Environmental Engineering, University of Science and Technology Beijing, Beijing, China
| | - Qunhui Wang
- Beijing Key Laboratory on Disposal and Resource Recovery of Industry Typical Pollutants, University of Science and Technology Beijing, Beijing, China
- Department of Environmental Engineering, School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing, China
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8
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Li Q, Chen H, Zhang M, Wu T, Liu R, Zhang Z. Potential Correlation between Dietary Fiber-Suppressed Microbial Conversion of Choline to Trimethylamine and Formation of Methylglyoxal. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13247-13257. [PMID: 31707781 DOI: 10.1021/acs.jafc.9b04860] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Dietary interventions alter the formation of the disease-associated metabolite, trimethylamine (TMA), via intestinal microbial TMA lyase activity. Nevertheless, the mechanisms regulating microbial enzyme production are still unclear. Sequencing of the gut bacteria 16S rDNA demonstrated that dietary intervention changed the composition of the gut microbiota and the functional metagenome involved in the choline utilization pathway. Characterization of the functional profile of the metagenomes and metabonomics analysis revealed that a series of Kyoto Encyclopedia of Genes and Genomes orthologous groups and enzyme groups related to accumulation of methylglyoxal (MG) and glycine were enriched in red meat diet-fed animals, whereas fiber-rich diet suppressed glycine formation via the MG-dependent pathway. Our observations suggest associations between choline-TMA lyase expression and MG formation, which are indicative of a novel role of the gut microbiota in choline metabolism and highlight it as a potential target for inhibiting TMA production.
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Affiliation(s)
- Qian Li
- State Key Laboratory of Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , PR China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology , Tianjin University , Tianjin 300072 , PR China
| | - Min Zhang
- State Key Laboratory of Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , PR China
- Tianjin Agricultural University , Tianjin 300384 , PR China
| | - Tao Wu
- State Key Laboratory of Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , PR China
| | - Rui Liu
- State Key Laboratory of Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , PR China
| | - Zesheng Zhang
- State Key Laboratory of Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , PR China
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9
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Elkahoui S, Levin CE, Bartley GE, Yokoyama W, Friedman M. Levels of Fecal Procyanidins and Changes in Microbiota and Metabolism in Mice Fed a High-Fat Diet Supplemented with Apple Peel. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10352-10360. [PMID: 31503479 DOI: 10.1021/acs.jafc.9b04870] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The potential for apple peels to mitigate the deleterious effects of a high-fat diet in mice was investigated here. Mice were fed a high-fat diet supplemented with apple powders from three apple varieties or a commercial apple polyphenol. Polyphenols were characterized using colorimetric assays and high-performance liquid chromatography. Mice were tested for standard metabolic parameters. There was a dose response to dietary apple peels, with the higher intake leading to reduced weight gain and adipose tissue mass relative to the lower intake, but none of the treatments were statistically different from the control. The gene expression of liver enzyme stearoyl-CoA desaturase (Scd-1) was correlated with adipose weight, and liver enzyme cytochrome P51 (Cyp51) was downregulated by the apple diets. The feces from a subset of mice were analyzed for polyphenols and for bacteria taxa by next-generation sequencing. The results revealed that the makeup of the fecal microbiota was related to the metabolism of dietary polyphenols.
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Affiliation(s)
- Salem Elkahoui
- Laboratoire des Substances Bioactives , Centre de Biotechnologie de Borj Cédria , BP-901, Hammam-Lif 2050 , Tunisia
- Department of Biology, College of Science , University of Ha'il , P.O. Box 2440, Ha'il 81451 , Kingdom of Saudi Arabia
| | - Carol E Levin
- Healthy Processed Foods Research , Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture , Albany , California 94710 , United States
| | - Glenn E Bartley
- Healthy Processed Foods Research , Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture , Albany , California 94710 , United States
| | - Wallace Yokoyama
- Healthy Processed Foods Research , Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture , Albany , California 94710 , United States
| | - Mendel Friedman
- Healthy Processed Foods Research , Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture , Albany , California 94710 , United States
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10
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Impact of molecular interactions with phenolic compounds on food polysaccharides functionality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:135-181. [PMID: 31445595 DOI: 10.1016/bs.afnr.2019.02.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated.
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11
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Skinner RC, Warren DC, Lateef SN, Benedito VA, Tou JC. Apple Pomace Consumption Favorably Alters Hepatic Lipid Metabolism in Young Female Sprague-Dawley Rats Fed a Western Diet. Nutrients 2018; 10:E1882. [PMID: 30513881 PMCID: PMC6316627 DOI: 10.3390/nu10121882] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 11/05/2018] [Accepted: 11/20/2018] [Indexed: 02/06/2023] Open
Abstract
Apple pomace, which is a waste byproduct of processing, is rich in several nutrients, particularly dietary fiber, indicating potential benefits for diseases that are attributed to poor diets, such as non-alcoholic fatty liver disease (NAFLD). NAFLD affects over 25% of United States population and is increasing in children. Increasing fruit consumption can influence NAFLD. The study objective was to replace calories in standard or Western diets with apple pomace to determine the effects on genes regulating hepatic lipid metabolism and on risk of NAFLD. Female Sprague-Dawley rats were randomly assigned (n = 8 rats/group) to isocaloric diets of AIN-93G and AIN-93G/10% w/w apple pomace (AIN/AP) or isocaloric diets of Western (45% fat, 33% sucrose) and Western/10% w/w apple pomace (Western/AP) diets for eight weeks. There were no significant effects on hepatic lipid metabolism in rats fed AIN/AP. Western/AP diet containing fiber-rich apple pomace attenuated fat vacuole infiltration, elevated monounsaturated fatty acid content, and triglyceride storage in the liver due to higher circulating bile and upregulated hepatic DGAT2 gene expression induced by feeding a Western diet. The study results showed the replacement of calories in Western diet with apple pomace attenuated NAFLD risk. Therefore, apple pomace has the potential to be developed into a sustainable functional food for human consumption.
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Affiliation(s)
- Roy Chris Skinner
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
| | - Derek C Warren
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
| | - Soofia N Lateef
- Department of Chemical Engineering, West Virginia University, Morgantown, WV 26506, USA.
| | - Vagner A Benedito
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26506, USA.
| | - Janet C Tou
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
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12
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Skinner RC, Gigliotti JC, Ku KM, Tou JC. A comprehensive analysis of the composition, health benefits, and safety of apple pomace. Nutr Rev 2018; 76:893-909. [PMID: 30085116 DOI: 10.1093/nutrit/nuy033] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Apple processing results in peel, stem, seeds, and pulp being left as a waste product known as apple pomace. This review comprehensively assessed apple pomace composition for nutritional value and bioactive substances and evaluated potential health benefits and safety. Apple pomace is a rich source of health-benefitting nutrients, including minerals, dietary fiber, antioxidants, and ursolic acid, which suggests it has potential use as a dietary supplement, functional food, and/or food additive. Preclinical studies have found apple pomace and its isolated extracts improved lipid metabolism, antioxidant status, and gastrointestinal function and had a positive effect on metabolic disorders (eg, hyperglycemia, insulin resistance, etc.). Safety studies have shown apple pomace to be a safe livestock feed additive and to have pesticide concentrations within safety thresholds established for human consumption. Commercial development of apple pomace for human consumption requires more research focusing on standardized methods of nutrient reporting, mechanistic studies, and human clinical trials.
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Affiliation(s)
- R Chris Skinner
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia, USA
| | - Joseph C Gigliotti
- Department of Integrative Physiology and Pharmacology, Liberty University College of Osteopathic Medicine, Liberty, Virginia, USA
| | - Kang-Mo Ku
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, West Virginia, USA
| | - Janet C Tou
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia, USA
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13
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Grzelak-Błaszczyk K, Milala J, Kosmala M, Kołodziejczyk K, Sójka M, Czarnecki A, Klewicki R, Juśkiewicz J, Fotschki B, Jurgoński A. Onion quercetin monoglycosides alter microbial activity and increase antioxidant capacity. J Nutr Biochem 2018. [PMID: 29518727 DOI: 10.1016/j.jnutbio.2018.02.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
The effects on fermentation processes in the digestive tract, the biochemical parameters and antioxidant capacity of blood in rats fed high-fat diets with quercetin (Q) and quercetin with quercetin monoglycosides (Q+MQ) preparations obtained from onion waste were evaluated. Four groups of eight animals were fed for 4 weeks with a control diet (C), a high-fat diet (HF) and high-fat diets with 0.15% addition of Q and Q+MQ preparations. HF caused an increase in alanine transaminase (ALT), non-high-density lipoprotein (non-HDL) and the atherogenic index AII vs. C and a decrease in the proportion of HDL in total cholesterol (TC). Q and Q+MQ showed a tendency to moderate the values aspartate transaminase (P=.087), ALT (P<.05), TC (P=.068), non-HDL cholesterol (P<.05), triglycerides (P=.064) and the atherogenic index AII (P<.05). Q+MQ significantly increased the activity of α-glucosidase (P<.05 vs. HF), β-glucosidase (P<.05) and β-galactosidase (P<.05 vs. C and Q). Q increased activity of β-glucosidase (P<.001 vs. C and HF). Both increased the activity of β-glucuronidase (P<.05 vs. C and HF). Both increased the antioxidant capacity of the hydrophilic fraction in serum (P<.05 vs. C and HF), and Q enhanced that of the lipid fraction (P<.001). Q preparation contained 70% quercetin, and Q+MQ preparation contained 29% quercetin and 13% quercetin monoglycosides, mainly quercetin-4'-glucoside. Both exhibited high antioxidant capacity. Supplementation with Q and Q+MQ increased the enzymatic activity of the intestinal microbiota and the antioxidant capacity of blood and revealed a tendency to improve the blood lipid profile. MQ were particularly effective in stimulating the bacterial enzymatic activity.
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Affiliation(s)
- Katarzyna Grzelak-Błaszczyk
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland.
| | - Joanna Milala
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Monika Kosmala
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Krzysztof Kołodziejczyk
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Michał Sójka
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Andrzej Czarnecki
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Robert Klewicki
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Jerzy Juśkiewicz
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Tuwima 10, 10-748, Olsztyn, Poland.
| | - Bartosz Fotschki
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Tuwima 10, 10-748, Olsztyn, Poland
| | - Adam Jurgoński
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Tuwima 10, 10-748, Olsztyn, Poland
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Shortt C, Hasselwander O, Meynier A, Nauta A, Fernández EN, Putz P, Rowland I, Swann J, Türk J, Vermeiren J, Antoine JM. Systematic review of the effects of the intestinal microbiota on selected nutrients and non-nutrients. Eur J Nutr 2017; 57:25-49. [PMID: 29086061 PMCID: PMC5847024 DOI: 10.1007/s00394-017-1546-4] [Citation(s) in RCA: 106] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Accepted: 09/20/2017] [Indexed: 12/28/2022]
Abstract
PURPOSE There is considerable interest in the effects of the intestinal microbiota (IM) composition, its activities in relation with the metabolism of dietary substrates and the impact these effects may have in the development and prevention of certain non-communicable diseases. It is acknowledged that a complex interdependence exists between the IM and the mammalian host and that the IM possesses a far greater diversity of genes and repertoire of metabolic and enzymatic capabilities than their hosts. However, full knowledge of the metabolic activities and interactions of the IM and the functional redundancy that may exist are lacking. Thus, the current review aims to assess recent literature relating to the role played by the IM in the absorption and metabolism of key nutrients and non-nutrients. METHODS A systematic review (PROSPERO registration: CRD42015019087) was carried out focussing on energy and the following candidate dietary substrates: protein, carbohydrate, fat, fibre, resistant starch (RS), and polyphenols to further understand the effect of the IM on the dietary substrates and the resulting by-products and host impacts. Particular attention was paid to the characterisation of the IM which are predominantly implicated in each case, changes in metabolites, and indirect markers and any potential impacts on the host. RESULTS Studies show that the IM plays a key role in the metabolism of the substrates studied. However, with the exception of studies focusing on fibre and polyphenols, there have been relatively few recent human studies specifically evaluating microbial metabolism. In addition, comparison of the effects of the IM across studies was difficult due to lack of specific analysis/description of the bacteria involved. Considerable animal-derived data exist, but experience suggests that care must be taken when extrapolating these results to humans. Nevertheless, it appears that the IM plays a role in energy homeostasis and that protein microbial breakdown and fermentation produced ammonia, amines, phenols and branch chain fatty acids, and a greater diversity in the microbes present. Few recent studies appear to have evaluated the effect of the IM composition and metabolism per se in relation with digestible dietary carbohydrate or fat in humans. Intakes of RS and prebiotics altered levels of specific taxa that selectively metabolised specific prebiotic/carbohydrate-type substances and levels of bifidobacteria and lactobacilli were observed to increase. In controlled human studies, consistent data exist that show a correlation between the intake of fibre and an increase in bifidobacteria and short-chain fatty acids, in particular butyrate, which leads to lower intestinal pH. Dietary polyphenols rely on modification either by host digestive enzymes or those derived from the IM for absorption to occur. In the polyphenol-related studies, a large amount of inter-individual variation was observed in the microbial metabolism and absorption of certain polyphenols. CONCLUSIONS The systematic review demonstrates that the IM plays a major role in the breakdown and transformation of the dietary substrates examined. However, recent human data are limited with the exception of data from studies examining fibres and polyphenols. Results observed in relation with dietary substrates were not always consistent or coherent across studies and methodological limitations and differences in IM analyses made comparisons difficult. Moreover, non-digestible components likely to reach the colon are often not well defined or characterised in studies making comparisons between studies difficult if not impossible. Going forward, further rigorously controlled randomised human trials with well-defined dietary substrates and utilizing omic-based technologies to characterise and measure the IM and their functional activities will advance the field. Current evidence suggests that more detailed knowledge of the metabolic activities and interactions of the IM hold considerable promise in relation with host health.
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Affiliation(s)
- Colette Shortt
- Johnson & Johnson EAME, Foundation Park, Maidenhead, SL6 3UG, UK.
| | - Oliver Hasselwander
- DuPont Nutrition and Health, c/o Danisco (UK) Ltd., 43 London Road, Reigate, Surrey, RH2 9PW, UK
| | | | - Arjen Nauta
- FrieslandCampina, Stationsplein 4, 3818 LE, Amersfoort, The Netherlands
| | | | - Peter Putz
- University of Applied Sciences, FH Campus Wien, 1100, Vienna, Austria
| | - Ian Rowland
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
| | - Jonathan Swann
- Imperial College London, South Kensington Campus, London, SW7 2AZ, UK
| | - Jessica Türk
- Yakult Germany, Forumstraße 2, 41468, Neuss, Germany
| | - Joan Vermeiren
- Cargill R&D Centre Europe, Havenstraat 84, 1800, Vilvoorde, Belgium
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15
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Opyd PM, Jurgoński A, Juśkiewicz J, Milala J, Zduńczyk Z, Król B. Nutritional and Health-Related Effects of a Diet Containing Apple Seed Meal in Rats: The Case of Amygdalin. Nutrients 2017; 9:nu9101091. [PMID: 28974035 PMCID: PMC5691708 DOI: 10.3390/nu9101091] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 09/13/2017] [Accepted: 09/29/2017] [Indexed: 12/14/2022] Open
Abstract
Apple pomace includes seeds that are rich in protein, fiber, and oil, which can be extracted from them. However, they can also contain a significant amount of toxigenic amygdalin. We hypothesized that amygdalin is a compound that significantly reduces the nutritional and health quality of defatted apple seeds. An experiment was conducted on rats that were distributed into three groups and fed with high-fructose diets. In the control (C) and amygdalin (AMG) groups, cellulose and casein were the source of dietary fiber and protein, respectively; in the apple seed meal (ASM) group, dietary fiber and protein originated from the endosperm of apple seeds, which were previously defatted and ground. A diet fed to the ASM group also contained 0.24% of amygdalin from the meal, whereas the AMG diet was supplemented with the same amount of synthetic amygdalin. After 14 days of experimental feeding, the body weight of rats was decreased in the ASM group. When compared to the C group, apparent protein digestibility and nitrogen retention were increased in the AMG group, while both were decreased in the ASM group. In the small intestine, mucosal maltase activity was decreased in the AMG and ASM groups, whereas lactase activity was only decreased by dietary amygdalin. The caecal SCFA pool and butyrate concentration were significantly increased in the ASM group compared to the other groups. Moreover, the ASM diet increased plasma concentration of high density lipoprotein (HDL) cholesterol and plasma antioxidant capacity of water-soluble substances (ACW). It also decreased the liver content of thiobarbituric acid-reactive substances (TBARS). In contrast, dietary amygdalin did not affect these indices. Dietary supplementation with apple seed meal can exert beneficial effects on the intestinal tract, blood lipid profile and antioxidant status of rats. In most cases, these effects are not limited by the presence of amygdalin. However, the nutritional value of protein from apple seed meal is relatively low.
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Affiliation(s)
- Paulina M Opyd
- Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Adam Jurgoński
- Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Jerzy Juśkiewicz
- Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Joanna Milala
- Institute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10 Str., 90-924 Łódź, Poland.
| | - Zenon Zduńczyk
- Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Bogusław Król
- Institute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10 Str., 90-924 Łódź, Poland.
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16
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Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats. Br J Nutr 2017; 118:169-178. [PMID: 28831956 DOI: 10.1017/s0007114517001921] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Two types of diet - standard and atherogenic - were used to study the effect of wheat or wheat-rye breads supplemented with 20 % acid whey concentrate after ultrafiltration on the physiological response of growing rats. The acid whey concentrate after ultrafiltration used in rat diets caused reduced weight gain (for atherogenic diet with wheat bread); growth of caecum tissue and digesta weight; a decrease in the pH of caecum digesta (for atherogenic diet); reduced activity of bacterial glycolytic enzymes; and a significant increase in total SCFA for both types of diet with wheat-rye breads containing acid whey concentrate. For wheat bread with acid whey, in standard diet, a statistically significant increase was found in the population of bifidobacteria. The results showed that the acid whey concentrates could be used as a valuable food ingredient.
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Przywitowski M, Mikulski D, Jankowski J, Juśkiewicz J, Mikulska M, Zdunczyk Z. The effect of varying levels of high- and low-tannin faba bean ( Vicia faba L.) seeds on gastrointestinal function and growth performance in turkeys. JOURNAL OF ANIMAL AND FEED SCIENCES 2017. [DOI: 10.22358/jafs/75443/2017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Gugołek A, Juśkiewicz J, Strychalski J, Zwoliński C, Żary-Sikorska E, Konstantynowicz M. The effects of rapeseed meal and legume seeds as substitutes for soybean meal on productivity and gastrointestinal function in rabbits. Arch Anim Nutr 2017; 71:311-326. [PMID: 28503950 DOI: 10.1080/1745039x.2017.1322796] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The aim of this study was to determine the effects of soybean meal (SBM) substitution by a mixture of rapeseed meal (RSM), white lupine seeds (WLS) and pea seeds (PS) on productivity, nutrient digestibility, nitrogen retention and gastrointestinal function in Hyplus rabbits. The Control diet (SBM15) contained 15% SBM, whereas Diet SBM7.5 contained 7.5% SBM, 5% RSM, 4% WLS and 3% PS. In Diet SBM0, SBM was completely replaced by RSM, WLS and PS (10%, 8% and 6%, respectively). A production trial was performed on 90 Hyplus rabbits aged from 35 to 84 d (45 each sex; 953 ± 4.6 g). A digestion and balance trial was conducted on 30 rabbits. Additionally, several parameters of the gastrointestinal tracts from eight animals from each group were analysed, where special attention was paid to the enzymatic activity of microbiota and the short-chain fatty acids concentration in caecum and colon. The experimental diets did not cause significant differences regarding performance parameters evaluated in vivo and post-mortem, and in the nutrient and energy digestibility or nitrogen retention. The observed changes in the enzymatic activity of large gut microbiota, including the selective increase in secretion of glycoside hydrolases by bacterial cells, seem to be responsible for the unchanged growth performance of rabbits fed diets where SBM was substituted by a mixture of RSM, WLS and PS. The obtained results indicate that in rabbit diets SBM may be, partially or completely, successfully replaced by a feed mixture of RSM, WLS and PS.
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Affiliation(s)
- Andrzej Gugołek
- a Department of Fur-bearing Animal Breeding and Game Management, Faculty of Animal Bioengineering , University of Warmia and Mazury , Olsztyn , Poland
| | - Jerzy Juśkiewicz
- b Division of Food Science, Institute of Animal Reproduction and Food Research , Polish Academy of Sciences , Olsztyn , Poland
| | - Janusz Strychalski
- a Department of Fur-bearing Animal Breeding and Game Management, Faculty of Animal Bioengineering , University of Warmia and Mazury , Olsztyn , Poland
| | - Cezary Zwoliński
- a Department of Fur-bearing Animal Breeding and Game Management, Faculty of Animal Bioengineering , University of Warmia and Mazury , Olsztyn , Poland
| | - Ewa Żary-Sikorska
- c Department of Microbiology and Food Technology , University of Science and Technology , Bydgoszcz , Poland
| | - Małgorzata Konstantynowicz
- a Department of Fur-bearing Animal Breeding and Game Management, Faculty of Animal Bioengineering , University of Warmia and Mazury , Olsztyn , Poland
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Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Juskiewicz J, Jankowski J, Zielinski H, Zdunczyk Z, Mikulski D, Antoszkiewicz Z, Kosmala M, Zdunczyk P. The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols. PLoS One 2017; 12:e0170074. [PMID: 28076425 PMCID: PMC5226801 DOI: 10.1371/journal.pone.0170074] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Accepted: 12/28/2016] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to determine the efficacy of different dietary fruit pomaces in reducing lipid oxidation in the meat of turkeys fed diets with a high content of n-3 polyunsaturated fatty acids (PUFAs). Over a period of 4 weeks before slaughter, turkeys were fed diets with the addition of 5% dried apple, blackcurrant, strawberry and seedless strawberry pomaces (groups AP, BP, SP and SSP, respectively) and 2.5% linseed oil. Pomaces differed in the content (from 5.5 in AP to 43.1 mg/g in SSP) and composition of polyphenols Proanthocyanidins were the main polyphenolic fraction in all pomaces, AP contained flavone glycosides and dihydrochalcones, BP contained anthocyanins, and SP and SSP-ellagitannins. The n-6/n-3 PUFA ratio in all diets was comparable and lower than 2:1. In comparison with groups C and AP, the percentage of n-3 PUFAs in the total fatty acid pool of white meat from the breast muscles of turkeys in groups BP, SP and SSP was significantly higher, proportionally to the higher content of α-linolenic acid in berry pomaces. The fatty acid profile of dark meat from thigh muscles, including the n-6/n-3 PUFA ratio, was similar and lower than 3:1 in all groups. Vitamin A levels in raw breast muscles were higher in group AP than in groups C and BP (P<0.05). The addition of fruit pomaces to turkey diets lowered vitamin E concentrations (P = 0.001) in raw breast muscles relative to group C. Diets supplemented with fruit pomaces significantly lowered the concentration of thiobarbituric acid reactive substances (TBARS) in raw, frozen and cooked meat. Our results indicate that the dietary application of dried fruit pomaces increases the oxidative stability of meat from turkeys fed linseed oil, and strawberry pomace exerted the most desirable effects due to its highest polyphenol content and antioxidant potential.
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Affiliation(s)
- Jerzy Juskiewicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Jan Jankowski
- Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Henryk Zielinski
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Zenon Zdunczyk
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Dariusz Mikulski
- Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Zofia Antoszkiewicz
- Department of Animal Nutrition and Food Management, University of Warmia and Mazury, Olsztyn, Poland
| | - Monika Kosmala
- Institute of Food Technology and Analysis, Lodz University of Technology, Lodz, Poland
| | - Przemyslaw Zdunczyk
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
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Ma M, Mu T. Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.05.011] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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22
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Juskiewicz J, Jankowski J, Kosmala M, Zdunczyk Z, Slominski BA, Zdunczyk P. The effects of dietary dried fruit pomaces on growth performance and gastrointestinal biochemistry of turkey poults. J Anim Physiol Anim Nutr (Berl) 2015; 100:967-76. [PMID: 26614114 DOI: 10.1111/jpn.12415] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2014] [Accepted: 09/01/2015] [Indexed: 12/01/2022]
Abstract
One-day-old female turkeys were randomly assigned to five dietary treatments and were fed for 15 weeks diets containing 5% of cellulose (control, C) or 5% of dried fruit pomaces (apple, black currant, strawberry, seedless strawberry; AP, BCP, SP, SSP respectively). In weeks 11-15 of feeding, all diets were supplemented with 2.5% of linseed oil. The crude fibre content of fruit pomaces ranged from 56.5% in AP to 62.9% in SP. In comparison with AP, berry fruit pomaces (BCP, SP and SSP) were characterised by a higher content of neutral detergent fibre - NDF (41.2% vs. 52.7-59.3%) and lignin (13.24% vs. 21.80-25.56%). A monomer analysis revealed that cellulose was the main non-starch polysaccharide (NSP) in fruit pomaces, whereas their pectin content was low. Polyphenol content was determined at below 6 g/kg in AP, at approximately 12 g/kg in BCP and SP, and at 32.8 g/kg in SSP. There were no significant differences (p > 0.05) in final body weight of birds. After 15 weeks of feeding fruit pomaces to turkeys, the relative weight of the small intestine with digesta was higher in group AP, and lower in group SSP, as compared to controls. Dietary fruit pomaces decreased the dry matter (DM) concentration and lowered the pH of the small intestinal digesta, except the AP and SSP treatments respectively. In the caeca, significantly reduced concentrations of ammonia or putrefactive short-chain fatty acids (SCFA) upon dietary fruit pomaces were observed. Fruit pomaces did not influence the concentrations or the total pool of short-chain fatty acids, but led to a significant increase in butyric proportion in the SCFA profile at the expense propionate.
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Affiliation(s)
- J Juskiewicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - J Jankowski
- Department of Poultry Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - M Kosmala
- Institute of Chemical Technology of Food, Lodz University of Technology, Lodz, Poland
| | - Z Zdunczyk
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - B A Slominski
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada
| | - P Zdunczyk
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
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Mosele JI, Macià A, Motilva MJ. Metabolic and Microbial Modulation of the Large Intestine Ecosystem by Non-Absorbed Diet Phenolic Compounds: A Review. Molecules 2015; 20:17429-68. [PMID: 26393570 PMCID: PMC6331829 DOI: 10.3390/molecules200917429] [Citation(s) in RCA: 152] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 08/31/2015] [Accepted: 09/11/2015] [Indexed: 12/11/2022] Open
Abstract
Phenolic compounds represent a diverse group of phytochemicals whose intake is associated with a wide spectrum of health benefits. As consequence of their low bioavailability, most of them reach the large intestine where, mediated by the action of local microbiota, a series of related microbial metabolites are accumulated. In the present review, gut microbial transformations of non-absorbed phenolic compounds are summarized. Several studies have reached a general consensus that unbalanced diets are associated with undesirable changes in gut metabolism that could be detrimental to intestinal health. In terms of explaining the possible effects of non-absorbed phenolic compounds, we have also gathered information regarded their influence on the local metabolism. For this purpose, a number of issues are discussed. Firstly, we consider the possible implications of phenolic compounds in the metabolism of colonic products, such as short chain fatty acids (SCFA), sterols (cholesterol and bile acids), and microbial products of non-absorbed proteins. Due to their being recognized as affective antioxidant and anti-inflammatory agents, the ability of phenolic compounds to counteract or suppress pro-oxidant and/or pro-inflammatory responses, triggered by bowel diseases, is also presented. The modulation of gut microbiota through dietetic maneuvers including phenolic compounds is also commented on. Although the available data seems to assume positive effects in terms of gut health protection, it is still insufficient for solid conclusions to be extracted, basically due to the lack of human trials to confirm the results obtained by the in vitro and animal studies. We consider that more emphasis should be focused on the study of phenolic compounds, particularly in their microbial metabolites, and their power to influence different aspects of gut health.
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Affiliation(s)
- Juana I Mosele
- Food Technology Department, Agrotecnio Research Center, University of Lleida, Av/Alcalde Rovira Roure 191, 25198-Lleida, Spain.
| | - Alba Macià
- Food Technology Department, Agrotecnio Research Center, University of Lleida, Av/Alcalde Rovira Roure 191, 25198-Lleida, Spain.
| | - Maria-José Motilva
- Food Technology Department, Agrotecnio Research Center, University of Lleida, Av/Alcalde Rovira Roure 191, 25198-Lleida, Spain.
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Apples and cardiovascular health--is the gut microbiota a core consideration? Nutrients 2015; 7:3959-98. [PMID: 26016654 PMCID: PMC4488768 DOI: 10.3390/nu7063959] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Accepted: 05/12/2015] [Indexed: 12/20/2022] Open
Abstract
There is now considerable scientific evidence that a diet rich in fruits and vegetables can improve human health and protect against chronic diseases. However, it is not clear whether different fruits and vegetables have distinct beneficial effects. Apples are among the most frequently consumed fruits and a rich source of polyphenols and fiber. A major proportion of the bioactive components in apples, including the high molecular weight polyphenols, escape absorption in the upper gastrointestinal tract and reach the large intestine relatively intact. There, they can be converted by the colonic microbiota to bioavailable and biologically active compounds with systemic effects, in addition to modulating microbial composition. Epidemiological studies have identified associations between frequent apple consumption and reduced risk of chronic diseases such as cardiovascular disease. Human and animal intervention studies demonstrate beneficial effects on lipid metabolism, vascular function and inflammation but only a few studies have attempted to link these mechanistically with the gut microbiota. This review will focus on the reciprocal interaction between apple components and the gut microbiota, the potential link to cardiovascular health and the possible mechanisms of action.
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Kosmala M, Zduńczyk Z, Juśkiewicz J, Jurgoński A, Karlińska E, Macierzyński J, Jańczak R, Rój E. Chemical composition of defatted strawberry and raspberry seeds and the effect of these dietary ingredients on polyphenol metabolites, intestinal function, and selected serum parameters in rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2989-96. [PMID: 25746061 DOI: 10.1021/acs.jafc.5b00648] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Strawberry and raspberry seeds were chemically analyzed and added as dietary ingredients to investigate the physiological response of rats. In both cases the main component was dietary fiber and the main polyphenols were ellagitannins (ET). The strawberry ET were mainly constituted by monomers and a dimer, agrimoniin, whereas raspberry ET were mainly constituted by a dimer, sanguiin-H-6, and a trimer, lambertianin-C. The lower content and the less polymerized structure of strawberry ET resulted in a higher cecal metabolites concentration (mainly nasutin and urolithin-A) in comparison to rats fed diet containing raspberry seeds. Dietary raspberry seeds, a source of dietary fiber, despite being richer in polyphenol compounds, were better utilized in fermentation processes, resulting in enhanced production of short-chain fatty acids. As opposed to strawberry seeds, the treatment with raspberry seeds beneficially improved the atherogenic index of a diet, mainly due to reduced triacylglycerol concentration in the serum.
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Affiliation(s)
- Monika Kosmala
- †Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Zenon Zduńczyk
- §Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Division of Food Science, Tuwima 10, 10-748 Olsztyn, Poland
| | - Jerzy Juśkiewicz
- §Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Division of Food Science, Tuwima 10, 10-748 Olsztyn, Poland
| | - Adam Jurgoński
- §Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Division of Food Science, Tuwima 10, 10-748 Olsztyn, Poland
| | - Elżbieta Karlińska
- †Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Jakub Macierzyński
- †Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Rafał Jańczak
- #New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13a, 24-110 Puławy, Poland
| | - Edward Rój
- #New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13a, 24-110 Puławy, Poland
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Kosmala M, Zduńczyk Z, Karlińska E, Juśkiewicz J. The effects of strawberry, black currant, and chokeberry extracts in a grain dietary fiber matrix on intestinal fermentation in rats. Food Res Int 2014; 64:752-761. [PMID: 30011713 DOI: 10.1016/j.foodres.2014.07.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2014] [Revised: 06/30/2014] [Accepted: 07/20/2014] [Indexed: 11/26/2022]
Abstract
The objective of this work was to study the composition, hydration properties and oil holding capacity, antioxidant properties and the physiological effects on the digestive system of dietary preparations containing wheat or oat fiber enriched with polyphenol extracts from strawberry, chokeberry, and black currant pomace. By the addition of black currant, strawberry and chokeberry polyphenol extracts to grain fibers preparations with corresponding polyphenol content of 0.7%-0.8%, 1.1%-1.2%, and 2.5%-2.9% were obtained. The preparations were used as part (8%) of a modified AIN-93 diet given to growing Wistar rats (8 animals per group) over a period of 4weeks. The highest antioxidant potential had grain-chokeberry preparations with the greatest polyphenol content, while grain-black currant preparations exhibited the lowest antioxidant potential with the smallest polyphenol content. The addition of strawberry and chokeberry extracts caused a decrease in the activity of bacterial β-glucosidase and α-galactosidase, while black currant extract led to increased activity of β-galactosidase and β-glucuronidase. The production of short chain fatty acids (SCFAs) in the caecum of rats fed the grain-strawberry preparation, rich in ellagitannins, was considerably higher than the grain-black currant preparation, rich in proanthocyanidins and anthocyans, or the grain-chokeberry preparation with the highest polyphenol content (78.3 vs. 64.7 vs. 56.3μmol/100g body weight, p=0.012). In comparison to preparations without polyphenols only chokeberry extract significantly decreased SCFA concentration. The grain-strawberry preparations were characterized by a higher antioxidant potential per unit of polyphenol content and exhibited a more beneficial influence on the fermentation processes in the caecum of rats than the grain-black currant and grain-chokeberry preparations.
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Affiliation(s)
- Monika Kosmala
- Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego Str. 4/10, 90-924 Lodz, Poland.
| | - Zenon Zduńczyk
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Str. 10, 10-747 Olsztyn, Poland
| | - Elżbieta Karlińska
- Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego Str. 4/10, 90-924 Lodz, Poland
| | - Jerzy Juśkiewicz
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Str. 10, 10-747 Olsztyn, Poland
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Hao H, Zheng X, Wang G. Insights into drug discovery from natural medicines using reverse pharmacokinetics. Trends Pharmacol Sci 2014; 35:168-77. [DOI: 10.1016/j.tips.2014.02.001] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2013] [Revised: 01/21/2014] [Accepted: 02/02/2014] [Indexed: 01/01/2023]
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Ferretti G, Turco I, Bacchetti T. Apple as a Source of Dietary Phytonutrients: Bioavailability and Evidence of Protective Effects against Human Cardiovascular Disease. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.513134] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Kosmala M, Milala J, Kołodziejczyk K, Markowski J, Zbrzeźniak M, Renard CM. Dietary fiber and cell wall polysaccharides from plum (Prunus domestica L.) fruit, juice and pomace: Comparison of composition and functional properties for three plum varieties. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.022] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Sánchez-Tena S, Vizán P, Dudeja P, Centelles J, Cascante M. Green tea phenolics inhibit butyrate-induced differentiation of colon cancer cells by interacting with monocarboxylate transporter 1. BIOCHIMICA ET BIOPHYSICA ACTA 2013; 1832:2264-70. [PMID: 23994611 PMCID: PMC4889458 DOI: 10.1016/j.bbadis.2013.08.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Revised: 07/24/2013] [Accepted: 08/20/2013] [Indexed: 12/16/2022]
Abstract
Diet has a significant impact on colorectal cancer and both dietary fiber and plant-derived compounds have been independently shown to be inversely related to colon cancer risk. Butyrate (NaB), one of the principal products of dietary fiber fermentation, induces differentiation of colon cancer cell lines by inhibiting histone deacetylases (HDACs). On the other hand, (-)-epicatechin (EC) and (-)-epigallocatechin gallate (EGCG), two abundant phenolic compounds of green tea, have been shown to exhibit antitumoral properties. In this study we used colon cancer cell lines to study the cellular and molecular events that take place during co-treatment with NaB, EC and EGCG. We found that (i) polyphenols EC and EGCG fail to induce differentiation of colon adenocarcinoma cell lines; (ii) polyphenols EC and EGCG reduce NaB-induced differentiation; (iii) the effect of the polyphenols is specific for NaB, since differentiation induced by other agents, such as trichostatin A (TSA), was unaltered upon EC and EGCG treatment, and (iv) is independent of the HDAC inhibitory activity of NaB. Also, (v) polyphenols partially reduce cellular NaB; and (vi) on a molecular level, reduction of cellular NaB uptake by polyphenols is achieved by impairing the capacity of NaB to relocalize its own transporter (monocarboxylate transporter 1, MCT1) in the plasma membrane. Our findings suggest that beneficial effects of NaB on colorectal cancer may be reduced by green tea phenolic supplementation. This valuable information should be of assistance in choosing a rational design for more effective diet-driven therapeutic interventions in the prevention or treatment of colorectal cancer.
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Affiliation(s)
- S. Sánchez-Tena
- Department of Biochemistry and Molecular Biology, IBUB, Faculty of Biology, Universitat de Barcelona and Unit Associated with CSIC, 08028 Barcelona, Spain
- Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08036 Barcelona, Spain
| | - P. Vizán
- Department of Biochemistry and Molecular Biology, IBUB, Faculty of Biology, Universitat de Barcelona and Unit Associated with CSIC, 08028 Barcelona, Spain
| | - P.K. Dudeja
- Section of Digestive Diseases and Nutrition, Department of Medicine, University of Illinois at Chicago and Jesse Brown VA Medical Center, Chicago, IL 60612, USA
| | - J.J. Centelles
- Department of Biochemistry and Molecular Biology, IBUB, Faculty of Biology, Universitat de Barcelona and Unit Associated with CSIC, 08028 Barcelona, Spain
- Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08036 Barcelona, Spain
| | - M. Cascante
- Department of Biochemistry and Molecular Biology, IBUB, Faculty of Biology, Universitat de Barcelona and Unit Associated with CSIC, 08028 Barcelona, Spain
- Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08036 Barcelona, Spain
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Kosmala M, Zduńczyk Z, Kołodziejczyk K, Klimczak E, Juśkiewicz J, Zduńczyk P. Chemical composition of polyphenols extracted from strawberry pomace and their effect on physiological properties of diets supplemented with different types of dietary fibre in rats. Eur J Nutr 2013; 53:521-32. [PMID: 23846557 PMCID: PMC3925301 DOI: 10.1007/s00394-013-0557-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2013] [Accepted: 06/30/2013] [Indexed: 12/27/2022]
Abstract
Purpose The objective of this study was to establish the composition of polyphenolic preparations obtained from industrial strawberry pomace with two methods of extraction: the water and the water-alcoholic one and then to analyse their effects in the gastrointestinal tract depending on the composition of dietary fibre—cellulose or fructooligosaccharides (FOS). Methods Freeze-dried water extract (PTW), containing 5.1 % of ellagic acid, 0.2 % of proanthocyanidins, and soluble carbohydrates as a major part, and water–alcohol extract (PTE), containing 17.1 % of ellagic acid and 10.9 % of proanthocyanidins, were administered, in the equivalent quantity of 0.06 % of ellagic acid, to 4- to 8-week-old rats (8 animals per group), as a component of modified AIN-93 diets containing 5 % of cellulose or FOS. Results The addition of strawberry pomace extracts had no effect on either the diet intake or the body weight of experimental rats. Both extracts, similarly to FOS, beneficially reduced the activity of β-glucuronidase in caecal digesta, with the PTW effect being significantly higher than that of PTE (7.59 vs. 9.20 μmol/h/g, P = 0.001). In comparison with PTE, the PTW extract significantly increased the caecal digesta mass (1.45 vs. 1.27 k/kg BW) and the total production of SCFA (86.1 vs. 71.4 μmol/100 g BW). The extract enhanced the physiological effect of FOS by inhibiting the activity of β-glucuronidase, increasing the caecal digesta mass and SCFA production. Such an effect was not recorded in the case of the PTE preparation. Conclusions The addition of strawberry pomace extracts affected the activity of certain enzymes of intestinal microflora and its most important products.
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Affiliation(s)
- Monika Kosmala
- Institute of Chemical Technology of Food, Lodz University of Technology, ul. B. Stefanowskiego 4/10, 90-924, Lodz, Poland,
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Current world literature. Curr Opin Lipidol 2013; 24:86-94. [PMID: 23298962 DOI: 10.1097/mol.0b013e32835cb4f6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins. Food Chem 2013; 136:917-28. [DOI: 10.1016/j.foodchem.2012.08.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 08/03/2012] [Accepted: 08/10/2012] [Indexed: 11/19/2022]
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Juskiewicz J, Zdunczyk Z, Bohdziewicz K, Baranowska M. Physiological effects of the dietary application of quark produced with enzyme transglutaminase as a sole protein source in growing rats. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.04.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Lavelli V, Kerr W. Apple pomace is a good matrix for phytochemical retention. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5660-5666. [PMID: 22582755 DOI: 10.1021/jf3010993] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Phytochemical content and color changes in dried apple pomace and pulp (mixture of Red Delicious and Golden Delicious varieties) were studied during 9 months storage in the water activity (a(w)) range 0.11-0.75 at 30 °C. Water mobility was measured at various a(w) levels by (1)H NMR. During storage, antioxidant degradation (including flavonols, flavanols, dihydrochalcones, anthocyanins, and hydroxycinnamic acids) followed first-order kinetics, whereas color changes followed zero-order kinetics. These changes were accelerated by increasing a(w). Phytochemical and color were more stable in the pomace than in the pulp over the entire a(w) range, having 2-6 times smaller degradation rates. These results were related to the lower water mobility found in apple pomace as compared to the pulp. The overall results show that apple pomace can be exploited as a food ingredient with good phytochemical retention, and may help in the development of new matrices with maximum phytochemical retention.
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Affiliation(s)
- Vera Lavelli
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy.
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