1
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Weikart DK, Coleman KM, Sweet MG, McAmis AM, Hopfer H, Neilson AP, Lambert JD. Cocoa and Polyphenol-Rich Cocoa Fractions Fail to Improve Acute Colonic Inflammation in Dextran Sulfate Sodium-Treated Mice. Mol Nutr Food Res 2024; 68:e2400431. [PMID: 38965660 DOI: 10.1002/mnfr.202400431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Indexed: 07/06/2024]
Abstract
SCOPE A study is conducted to determine the anti-inflammatory effects of cocoa and polyphenol-rich cocoa fractions in the dextran sulfate sodium (DSS)-induced mouse model of acute colonic inflammation. METHODS AND RESULTS Male C57BL/6J mice are treated with dietary cocoa powder, an extractable cocoa polyphenol fraction, or a non-extractable cocoa polyphenol fraction for 2 weeks prior to treatment with 2.5% DSS in the drinking water for 7 days to induce colonic inflammation. Cocoa treatment continues during the DSS period. Cocoa and/or cocoa fractions exacerbate DSS-induced weight loss and fail to mitigate DSS-induced colon shortening but do improve splenomegaly. Cocoa/cocoa fraction treatment fails to mitigate DSS-induced mRNA and protein markers of inflammation. Principal component analysis shows overlap between cocoa or cocoa fraction-treated mice and DSS-induced controls, but separation from mice not treated with DSS. CONCLUSION The results suggest cocoa and cocoa polyphenols may not be useful in mitigating acute colonic inflammation.
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Affiliation(s)
- Daphne K Weikart
- Department of Food Science, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Kiana M Coleman
- Department of Food Science, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Michael G Sweet
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, 28081, USA
| | - Ashley M McAmis
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, 28081, USA
| | - Helene Hopfer
- Department of Food Science, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Andrew P Neilson
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, 28081, USA
| | - Joshua D Lambert
- Department of Food Science, The Pennsylvania State University, University Park, PA, 16802, USA
- The Center for Molecular Toxicology and Carcinogenesis, The Pennsylvania State University, University Park, PA, 16802, USA
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2
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Pereira AG, Fraga-Corral M, Silva A, Barroso MF, Grosso C, Carpena M, Garcia-Perez P, Perez-Gregorio R, Cassani L, Simal-Gandara J, Prieto MA. Unraveling the Bioactive Potential of Camellia japonica Edible Flowers: Profiling Antioxidant Substances and In Vitro Bioactivity Assessment. Pharmaceuticals (Basel) 2024; 17:946. [PMID: 39065796 PMCID: PMC11280385 DOI: 10.3390/ph17070946] [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: 06/04/2024] [Revised: 07/08/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
In recent years, the search for novel natural-based ingredients by food and related industries has sparked extensive research aimed at discovering new sources of functional molecules. Camellia japonica, traditionally known as an ornamental plant, has gained attention due to its diverse array of bioactive compounds with potential industrial applications. Although C. japonica flowers are edible, their phytochemical profile has not been thoroughly investigated. In this study, a phenolic profile screening through an HPLC-ESI-QQQ-MS/MS approach was applied to C. japonica flower extracts, revealing a total of 36 compounds, including anthocyanins, curcuminoids, dihydrochalcones, dihydroflavonols, flavonols, flavones, hydroxybenzoic acids, hydroxycinnamic acids, isoflavonoids, stilbenes, and tyrosols. Following extract profiling, their bioactivity was assessed by means of in vitro antioxidant, antimicrobial, cytotoxic, and neuroprotective activities. The results showed a multifaceted high correlation of phenolic compounds with all the tested bioactivities according to Pearson's correlation analysis, unraveling the potential of C. japonica flowers as promising sources of nutraceuticals. Overall, these findings provide insight into the valorization of C. japonica flowers from different unexplored cultivars thus diversifying their industrial outcome.
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Affiliation(s)
- Antia G. Pereira
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain; (M.F.-C.); (A.S.); (M.C.); (P.G.-P.); (R.P.-G.); (L.C.); (J.S.-G.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain; (M.F.-C.); (A.S.); (M.C.); (P.G.-P.); (R.P.-G.); (L.C.); (J.S.-G.)
| | - Aurora Silva
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain; (M.F.-C.); (A.S.); (M.C.); (P.G.-P.); (R.P.-G.); (L.C.); (J.S.-G.)
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (M.F.B.); (C.G.)
| | - Maria Fatima Barroso
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (M.F.B.); (C.G.)
| | - Clara Grosso
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (M.F.B.); (C.G.)
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain; (M.F.-C.); (A.S.); (M.C.); (P.G.-P.); (R.P.-G.); (L.C.); (J.S.-G.)
| | - Pascual Garcia-Perez
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain; (M.F.-C.); (A.S.); (M.C.); (P.G.-P.); (R.P.-G.); (L.C.); (J.S.-G.)
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Rosa Perez-Gregorio
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain; (M.F.-C.); (A.S.); (M.C.); (P.G.-P.); (R.P.-G.); (L.C.); (J.S.-G.)
- LAQV-REQUIMTE Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Lucia Cassani
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain; (M.F.-C.); (A.S.); (M.C.); (P.G.-P.); (R.P.-G.); (L.C.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain; (M.F.-C.); (A.S.); (M.C.); (P.G.-P.); (R.P.-G.); (L.C.); (J.S.-G.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, Universidade de Vigo, 36310 Vigo, Spain; (M.F.-C.); (A.S.); (M.C.); (P.G.-P.); (R.P.-G.); (L.C.); (J.S.-G.)
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3
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Hejna A, Barczewski M, Kosmela P, Aniśko J, Szulc J, Skórczewska K, Piasecki A, Kuang T. More than just a beer - Brewers' spent grain, spent hops, and spent yeast as potential functional fillers for polymer composites. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 180:23-35. [PMID: 38503031 DOI: 10.1016/j.wasman.2024.03.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 03/04/2024] [Accepted: 03/14/2024] [Indexed: 03/21/2024]
Abstract
Beer is among the most popular beverages in the world, with the production distributed uniformly between the biggest continents, so the utilization of brewing by-products is essential on a global scale. Among their potential recipients, the plastics industry offers extensive range of potential products. Herein, the presented study investigated the application of currently underutilized solid brewing by-products (brewers' spent grain, spent hops, spent yeast) as fillers for highly-filled poly(ε-caprolactone)-based composites, providing the first direct connection between spent hops or spent yeast and the polymer composites. Comprehensive by-product characterization revealed differences in chemical composition. The elemental C:O ratio, protein content, and Trolox equivalent antioxidant capacity varied from 1.40 to 1.89, 12.9 to 32.4 wt%, and 2.41 to 10.24 mg/g, respectively, which was mirrored in the composites' structure and performance. Morphological analysis pointed to the composition-driven hydrophilicity gap limiting interfacial adhesion for high shares of brewers' spent grain and spent hops, due to high hydrophilicity induced by carbohydrate content. Phytochemicals and other components of applied by-products stimulated composites' oxidative resistance, shifting oxidation onset temperature from 261 °C for matrix over 360 °C for high spent yeast shares. Simultaneously, spent yeast also provided compatibilizing effects for poly(ε-caprolactone)-based composites, reducing complex viscosity compared to other fillers and indicating its highest affinity to poly(ε-caprolactone)due to the lowest hydrophilicity gap. The presented results indicate that the proper selection of brewing by-products and adjustment of their shares creates an exciting possibility of engineering composites' structure and performance, which can be transferred to other polymers differing with hydrophilicity.
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Affiliation(s)
- Aleksander Hejna
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland; Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Mateusz Barczewski
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland
| | - Paulina Kosmela
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Joanna Aniśko
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland
| | - Joanna Szulc
- Department of Food Industry Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Katarzyna Skórczewska
- Department of Polymer Technology, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Adam Piasecki
- Institute of Materials Engineering, Poznan University of Technology, Jana Pawła II 24, 61-138 Poznań, Poland
| | - Tairong Kuang
- Zhejiang Key Laboratory of Plastic Modification and Processing Technology, College of Material Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China
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4
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Aruwa CE, Sabiu S. Adipose tissue inflammation linked to obesity: A review of current understanding, therapies and relevance of phyto-therapeutics. Heliyon 2024; 10:e23114. [PMID: 38163110 PMCID: PMC10755291 DOI: 10.1016/j.heliyon.2023.e23114] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 11/25/2023] [Accepted: 11/27/2023] [Indexed: 01/03/2024] Open
Abstract
Obesity is a current global challenge affecting all ages and is characterized by the up-regulated secretion of bioactive factors/pathways which result in adipose tissue inflammation (ATI). Current obesity therapies are mainly focused on lifestyle (diet/nutrition) changes. This is because many chemosynthetic anti-obesogenic medications cause adverse effects like diarrhoea, dyspepsia, and faecal incontinence, among others. As such, it is necessary to appraise the efficacies and mechanisms of action of safer, natural alternatives like plant-sourced compounds, extracts [extractable phenol (EP) and macromolecular antioxidant (MA) extracts], and anti-inflammatory peptides, among others, with a view to providing a unique approach to obesity care. These natural alternatives may constitute potent therapies for ATI linked to obesity. The potential of MA compounds (analysed for the first time in this review) and extracts in ATI and obesity management is elucidated upon, while also highlighting research gaps and future prospects. Furthermore, immune cells, signalling pathways, genes, and adipocyte cytokines play key roles in ATI responses and are targeted in certain therapies. As a result, this review gives an in-depth appraisal of ATI linked to obesity, its causes, mechanisms, and effects of past, present, and future therapies for reversal and alleviation of ATI. Achieving a significant decrease in morbidity and mortality rates attributed to ATI linked to obesity and related comorbidities is possible as research improves our understanding over time.
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Affiliation(s)
- Christiana Eleojo Aruwa
- Department of Biotechnology and Food Science, Durban University of Technology, PO Box 1334, Durban, 4000, South Africa
| | - Saheed Sabiu
- Department of Biotechnology and Food Science, Durban University of Technology, PO Box 1334, Durban, 4000, South Africa
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5
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Martins CC, Kahmann A, Anzanello MJ, Rodrigues RC, Rodrigues E, Mercali GD. Acid hydrolysis conditions do affect the non-extractable phenolic compounds composition from grape peel and seed. Food Res Int 2023; 174:113636. [PMID: 37986539 DOI: 10.1016/j.foodres.2023.113636] [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: 07/10/2023] [Revised: 10/22/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
This study aimed to evaluate the effect of hydrolysis conditions on non-extractable phenolic compounds (NEPC) composition of grape peel and seed powder. The effect of temperature (50-90 °C), hydrochloric acid concentration (0.1-15.0 %), and time (5-20 min) were evaluated to understand their impact on NEPC release/extraction and degradation. The use of 1.0 and 8.0 % of HCl concentrations (v/v) and temperatures of 65 and 80 °C produced extracts with higher concentrations and a larger set of compounds. These conditions promoted a balance between release/extraction and degradation processes, thereby maximizing the NEPC content in the extracts. Furthermore, the results suggest that hydrolysis conditions can be set to modulate the release of specific classes. Non-extractable proanthocyanidins showed higher concentrations when intermediate values of temperature and acid concentration were applied. Hydrolysable tannins and hydroxybenzoic acids, on the other hand, were better extracted using higher acid concentrations and higher temperatures. The results suggest that the concentration and composition of NEPC are influenced by the hydrolysis conditions and the type of matrix. Hence, it is crucial to account for this compositional variation when conducting research on the biological effects of NEPC and when using this fraction as supplements or food ingredients.
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Affiliation(s)
- Caroline Carboni Martins
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Alessandro Kahmann
- Interdisciplinary Department, Federal University of Rio Grande do Sul (UFRGS), Tramandaí, RS, Brazil
| | - Michel José Anzanello
- Department of Industrial Engineering, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Rafael C Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Eliseu Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil.
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6
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Sun Y, Cui J, Tian L, Mi Y, Guo Z. Phenolic Acid Functional Quaternized Chitooligosaccharide Derivatives: Preparation, Characterization, Antioxidant, Antibacterial, and Antifungal Activity. Mar Drugs 2023; 21:535. [PMID: 37888470 PMCID: PMC10608605 DOI: 10.3390/md21100535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/10/2023] [Accepted: 10/11/2023] [Indexed: 10/28/2023] Open
Abstract
As a promising biological material, chitooligosaccharide (COS) has attracted increasing attention because of its unique biological activities. In this study, fourteen novel phenolic acid functional COS derivatives were successfully prepared using two facile methods. The structures of derivatives were characterized by FT-IR and 1H NMR spectra. The in vitro antioxidant activity experiment results demonstrated that the derivatives presented stronger 1,1-Diphenyl-2-picryl-hydrazyl (DPPH), superoxide, hydroxyl radical scavenging activity and reducing power, especially the N,N,N-trimethylated chitooligosaccharide gallic acid salt (GLTMC), gallic acid esterified N,N,N-trimethylated chitooligosaccharide (GL-TMC) and caffeic acid N,N,N-trimethylated chitooligosaccharide (CFTMC) derivatives. Furthermore, the antifungal assay was carried out and the results indicated that the salicylic acid esterified N,N,N-trimethylated chitooligosaccharide (SY-TMC) had much better inhibitory activity against Botrytis cinerea and Fusarium graminearum. Additionally, the results of the bacteriostasis experiment showed that the caffeic acid esterified N,N,N-trimethylated chitooligosaccharide (CF-TMC) had the potential ability to inhibit Escherichia coli and Staphylococcus aureus bacteria. Altogether, this study may provide a neoteric method to produce COS derivatives with significantly increased biological activities, which have potential use in food, medicine, and health care products and other related industries.
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Affiliation(s)
- Yan Sun
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; (Y.S.); (J.C.); (Y.M.)
- University of Chinese Academy of Sciences, Beijing 100049, China
- Shandong Saline-Alkali Land Modern Agriculture Company, Dongying 257300, China
| | - Jingmin Cui
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; (Y.S.); (J.C.); (Y.M.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Liguang Tian
- Yantai Agricultural Technology Extension Center, Yantai 265499, China;
| | - Yingqi Mi
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; (Y.S.); (J.C.); (Y.M.)
- University of Chinese Academy of Sciences, Beijing 100049, China
- Shandong Saline-Alkali Land Modern Agriculture Company, Dongying 257300, China
| | - Zhanyong Guo
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; (Y.S.); (J.C.); (Y.M.)
- University of Chinese Academy of Sciences, Beijing 100049, China
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7
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Li J, Zhang H, Yang X, Zhu L, Wu G, Qi X, Zhang H, Wang Y, Chen X. Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5070-5076. [PMID: 36987556 DOI: 10.1002/jsfa.12581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/24/2022] [Accepted: 03/28/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND The gastrointestinal (GI) tract is a major site of lipid oxidation, and the lipid oxidation products are related to an increased risk of various chronic diseases. In this study, the inhibition capacity of bound-polyphenol rich insoluble dietary fiber (BP-IDF) from highland barley (HB) to lipid oxidation was evaluated during simulated GI digestion. RESULTS We found that the level of lipid hydroperoxides (LOOH) and aldehydes were significantly inhibited when highland barley bound-polyphenol rich insoluble dietary fiber (HBBP-IDF) co-digestion with cooked pork. The lipid oxidation products were more effectively scavenged during simulated gastric digestion, with inhibition of 77.4% for LOOH, 52.3% for malondialdehyde, 46.5% for 4-hydroxy-2-hexenal and 48.7% for 4-hydroxy-2-nonenel, respectively. The fiber-bound polyphenols are the principal scavengers of lipid oxidation products. CONCLUSION These findings suggest that HBBP-IDF could be used as a functional ingredient able to scavenge lipid oxidation products across the GI tract. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jinxin Li
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xijuan Yang
- Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai University, Xining, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yongjin Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiaoyu Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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8
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Das T, Chatterjee N, Capanoglu E, Lorenzo JM, Das AK, Dhar P. The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases. Food Chem X 2023; 18:100697. [PMID: 37206320 PMCID: PMC10189415 DOI: 10.1016/j.fochx.2023.100697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 04/28/2023] [Accepted: 04/28/2023] [Indexed: 05/21/2023] Open
Abstract
Most of the pertinent research which aims at exploring the therapeutic effects of polyphenols usually misapprehends a large fraction of non-extractable polyphenols due to their poor aqueous-organic solvent extractability. These polymeric polyphenols (i.e., proanthocyanins, hydrolysable tannins and phenolic acids) possess a unique property to adhere to the food matrix polysaccharides and protein sowing to their structural complexity with high glycosylation, degree of polymerization, and plenty of hydroxyl groups. Surprisingly resistance to intestinal absorption does not hinder its bioactivity but accelerates its functionality manifolds due to the colonic microbial catabolism in the gastrointestinal tract, thereby protecting the body from local and systemic inflammatory diseases. This review highlights not only the chemistry, digestion, colonic metabolism of non-extractable polyphenols (NEPP) but also summarises the synergistic effect of matrix-bound NEPP exerting local as well as systemic health benefits.
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Affiliation(s)
- Trina Das
- Laboratory of Food Science and Technology, Food and Nutrition Division, Department of Home Science, University of Calcutta, 20B Judges Court Road, Alipore, Kolkata 700027, West Bengal, India
| | - Niloy Chatterjee
- Centre for Research in Nanoscience & Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake City, Kolkata 700 098, India
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain
- Corresponding authors at: Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain (E. Capanoglu).
| | - Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata-700037, West Bengal, India
| | - Pubali Dhar
- Laboratory of Food Science and Technology, Food and Nutrition Division, Department of Home Science, University of Calcutta, 20B Judges Court Road, Alipore, Kolkata 700027, West Bengal, India
- Corresponding authors at: Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain (E. Capanoglu).
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9
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Núñez-Gómez V, González-Barrio R, Periago MJ. Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability. Antioxidants (Basel) 2023; 12:antiox12040976. [PMID: 37107351 PMCID: PMC10135553 DOI: 10.3390/antiox12040976] [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: 03/09/2023] [Revised: 04/07/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society. In this regard, taking into consideration that these by-products retain the dietary fibre compositions and the bioactive compounds of the starting materials, plant food agro-industries have an interest in taking advantage of them, from a nutritional point of view. Therefore, this review evaluates the role of dietary fibre and bioactive compounds in these by-products as well as the potential interactions of both components and their implications for health, since the bioactive compounds associated with fibre may reach the colon, where they can be metabolised into postbiotic compounds, providing important health benefits (prebiotic, antioxidant, anti-inflammatory, etc.). Consequently, this aspect, on which there are few studies, is very relevant and must be considered in the revaluation of by-products to obtain new ingredients for food processing with improved nutritional and technological properties.
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Affiliation(s)
- Vanesa Núñez-Gómez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
| | - Rocío González-Barrio
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
| | - María Jesús Periago
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
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10
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Yang F, Wei D, Li J, Xie C. Chestnut shell represents a rich source of polyphenols: preparation methods, antioxidant activity and composition analysis of extractable and non-extractable polyphenols. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04212-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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11
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Fernandes A, Mateus N, de Freitas V. Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective. Foods 2023; 12:1052. [PMID: 36900569 PMCID: PMC10000549 DOI: 10.3390/foods12051052] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/16/2023] [Accepted: 02/23/2023] [Indexed: 03/06/2023] Open
Abstract
In the past few years, numerous studies have investigated the correlation between polyphenol intake and the prevention of several chronic diseases. Research regarding the global biological fate and bioactivity has been directed to extractable polyphenols that can be found in aqueous-organic extracts, obtained from plant-derived foods. Nevertheless, significant amounts of non-extractable polyphenols, closely associated with the plant cell wall matrix (namely with dietary fibers), are also delivered during digestion, although they are ignored in biological, nutritional, and epidemiological studies. These conjugates have gained the spotlight because they may exert their bioactivities for much longer than extractable polyphenols. Additionally, from a technological food perspective, polyphenols combined with dietary fibers have become increasingly interesting as they could be useful for the food industry to enhance technological functionalities. Non-extractable polyphenols include low molecular weight compounds such as phenolic acids and high molecular weight polymeric compounds such as proanthocyanidins and hydrolysable tannins. Studies concerning these conjugates are scarce, and usually refer to the compositional analysis of individual components rather than to the whole fraction. In this context, the knowledge and exploitation of non-extractable polyphenol-dietary fiber conjugates will be the focus of this review, aiming to access their potential nutritional and biological effect, together with their functional properties.
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Affiliation(s)
- Ana Fernandes
- Laboratório Associado para a Química Verde (LAQV-REQUIMTE), Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
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12
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Li D, Zhu L, Wu Q, Chen Y, Wu G, Zhang H. Different interactions between Tartary buckwheat protein and Tartary buckwheat phenols during extraction: Alterations in the conformation and antioxidant activity of protein. Food Chem 2023; 418:135711. [PMID: 37001350 DOI: 10.1016/j.foodchem.2023.135711] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 02/07/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023]
Abstract
The purpose of this study is to investigate the interaction between buckwheat protein and buckwheat phenols in the process of protein extraction and to compare the effects of phenols on protein structure and antioxidant activity. With the extension of extraction time, the content of total phenol increased from 150.51 to 336.01 mg gallic acid equivalent/g sample. Four phenols and seven phenols were identified by UPLC-Q/TOF-MS as binding to proteins in non-covalent and covalent forms, respectively. The contribution of non-covalent and covalent bound phenols to the antioxidant activity of the complexes were different. Meanwhile, the binding of phenols changed the infrared characteristic peak of protein, and reduced the fluorescence intensity and surface hydrophobic value. The free amino and sulfhydryl content of the protein decreased with increasing extraction time. These findings provide valuable information for one-step preparation of protein-phenol complexes.
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13
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Alsafadi D, Alhesan JA, Mansour A, Oqdeh S. Extraction and Quantification of Bioactive Phenolic Compounds in Olive Oil by Acid Hydrolysis Method. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02432-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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14
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Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy. Food Sci Biotechnol 2022; 32:769-778. [PMID: 37041808 PMCID: PMC10082696 DOI: 10.1007/s10068-022-01218-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 11/09/2022] [Accepted: 11/24/2022] [Indexed: 12/12/2022] Open
Abstract
The free and bound phenolic constituents in Dendrocalamus hamiltonii shoots were evaluated and compared to processed bamboo candy. Preliminary proximate analysis revealed a percent reduction in moisture and protein with a less significant change in fibre content. The fresh free phenolic extract (FFPE) exhibited a total phenolics of 131.22 mg GAE/g and recovered 48.29 mg GAE/g phenolic content in bound fraction (FBPE). Results demonstrated higher loss of free phenolics after processing compared to bound fraction (CBPE). Although similar results were observed in total flavonoid content. Antioxidant activity was reduced after candy processing, with fresh shoots having the lowest percent inhibition (IC50) against DPPH· and ABTS· radicals. Although both free and bound fractions of candy demonstrated effective antioxidant activity. HPLC analysis revealed that FFPE contained more chlorogenic acid (0.14 mg/10 g) and cinnamic acid (0.75 mg/10 g) than CFPE. Quercetin was undetected in all free fractions but was found in bound form.
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15
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Teng X, Zhang M, Mujumdar AS, Wang H. Inhibition of nitrite in prepared dish of Brassica chinensis L. during storage via non-extractable phenols in hawthorn pomace: A comparison of different extraction methods. Food Chem 2022; 393:133344. [PMID: 35689920 DOI: 10.1016/j.foodchem.2022.133344] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 05/19/2022] [Accepted: 05/27/2022] [Indexed: 11/04/2022]
Abstract
The objective of this study was to investigate whether non-extractable phenols (NEP) prepared by acid, enzymatic and alkaline hydrolysis in hawthorn pomace could reduce the nitrite content in prepared vegetable dishes (PVDs), analyzed through ultraviolet spectrophotometry and high performance liquid chromatography. The results showed that on the seventh day of storage, compared with the control group, the nitrite content of the samples added with acid, enzymatic and alkaline hydrolyzed NEP decreased by 40%, 28% and 19%, respectively, depending on different contents and chemical compositions of the recovered NEP. The nitrite reduction caused by NEP was mainly attributed to the growth inhibition of microorganisms producing nitrite (e.g., Escherichia coli and Pseudomonas aeruginosa) and the direct scavenging effect on nitrite, rather than affecting the activities of nitrate reductases and nitrite reductases in plant tissues. Use of hawthorn pomace is potentially a promising option to reduce nitrite in PVDs.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Hongqiang Wang
- Tianwei Food Group Incorporated Company, Chengdu, Sichuan 610000, China
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16
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Steck J, Junker F, Eichhöfer H, Bunzel M. Chemically Different but Often Mistaken Phenolic Polymers of Food Plants: Proanthocyanidins and Lignin in Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11704-11714. [PMID: 36094402 DOI: 10.1021/acs.jafc.2c03782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Flavonoid based proanthocyanidins and cinnamyl alcohol based lignins are chemically complex phenolic oligomers/polymers that are found in food plants. Although structurally very different, these two biopolymers are often not distinguished, for example, in the (quantitative) compositional analysis of cell walls and dietary fiber. Here, we analytically distinguish lignin and proanthocyanidins in dietary fiber samples by using degradative and nondegradative techniques and provide information about their occurrence, abundance, and structural characteristics in seeds of chokeberries, cranberries, raspberries, red currants, and grapes. These data revealed that the seeds of botanically diverse fruits largely differ in terms of their phenolic fiber polymers. The mostly hardened tissue of the seeds is not necessarily based on lignified cell walls. For example, red currant and chokeberry seeds almost exclusively contain proanthocyanidins, and raspberry seeds were clearly lignified (G-H-lignin) but did not contain proanthocyanidins. Our data also allows for estimating the bias of proanthocyanidins on different approaches of lignin analysis.
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Affiliation(s)
- Jan Steck
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany
| | - Florian Junker
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany
| | - Hendrik Eichhöfer
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany
| | - Mirko Bunzel
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany
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17
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Exploring a cocoa–carob blend as a functional food with decreased bitterness: Characterization and sensory analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Wang X, He X, Sun C, Peng M, Zhang Q, Brennan CS, Guan W, Wang F, Zhang N. Extraction of bound phenolics from shiitake mushrooms (
Lentinus edodes
) by combined acid and base hydrolysis procedures and analysis of phenolic profiles and antioxidant capacities. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xueqing Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Xingxing He
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Chaoren Sun
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Mengyun Peng
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Qianqian Zhang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | | | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Fengling Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Na Zhang
- National Engineering Technology Research Center for Preservation of Agricultural Products Tianjin 300384 China
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19
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Shi Z, Liu Y, Hu Z, Liu L, Yan Q, Geng D, Wei M, Wan Y, Fan G, Yang H, Yang P. Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review. Food Chem 2022; 396:133661. [PMID: 35849987 DOI: 10.1016/j.foodchem.2022.133661] [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: 01/25/2022] [Revised: 07/02/2022] [Accepted: 07/06/2022] [Indexed: 11/29/2022]
Abstract
Phenolic compounds in cereal and legume seeds show numerous benefits to human health mainly because of their good antioxidant capacity. However, long-term storage and some improper preservation may reduce their antioxidant potential. It is necessary to retain or modify the phenolic antioxidants with improved technology before consumption. Radiation processing is usually applied as a physical method to extend the shelf life and retain the quality of plant produce. However, the effect of radiation processing on phenolic antioxidants in cereal and legume seeds is still not well understood. This review summarizes recent research on the effect of radiation, including ionizing and nonionizing radiation on the content and profile of phenolic compounds, and antioxidant activities in cereal and legume seeds, the influencing factors and possible mechanisms are also discussed. The article will improve the understanding of radiation effect on phenolic antioxidants, and promote the radiation modification of natural phenolic compounds in cereal and legume seeds and other sources.
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Affiliation(s)
- Zhiqiang Shi
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Ying Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Zhiming Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China
| | - Liu Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Qinghai Yan
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Dandan Geng
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Min Wei
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China.
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Pinghua Yang
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
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20
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Domínguez-Rodríguez G, Ramón Vidal D, Martorell P, Plaza M, Marina ML. Composition of Nonextractable Polyphenols from Sweet Cherry Pomace Determined by DART-Orbitrap-HRMS and Their In Vitro and In Vivo Potential Antioxidant, Antiaging, and Neuroprotective Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7993-8009. [PMID: 35729789 PMCID: PMC9264388 DOI: 10.1021/acs.jafc.2c03346] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sweet cherry pomace is an important source of phenolic compounds with beneficial health properties. As after the extraction of phenolic compounds, a phenolic fraction called nonextractable polyphenols (NEPs) remains usually retained in the extraction residue, alkaline and acid hydrolyses and enzymatic-assisted extraction (EAE) were carried out in this work to recover NEPs from the residue of conventional extraction from sweet cherry pomace. In vitro and in vivo evaluation of the antioxidant, antihypertensive, antiaging, and neuroprotective capacities employing Caenorhabditis elegans was achieved for the first time. Extractable phenolic compounds and NEPs were separated and identified by families by high-performance thin-layer chromatography (HPTLC) with UV/Vis detection. A total of 39 phenolic compounds were tentatively identified in all extracts by direct analysis in real-time high-resolution mass spectrometry (DART-Orbitrap-HRMS). EAE extracts presented the highest in vitro and in vivo antioxidant capacity as well as the highest in vivo antiaging and neuroprotective capacities. These results showed that NEPs with interesting biological properties are retained in the extraction residue, being usually underestimated and discarded.
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Affiliation(s)
- Gloria Domínguez-Rodríguez
- Universidad
de Alcalá, Departamento de
Química Analítica, Química Física e Ingeniería
Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Mendel
University in Brno, Department of Chemistry
and Biochemistry, Zemedelska
1, CZ-613 00 Brno, Czech Republic
| | - Daniel Ramón Vidal
- Archer
Daniels Midland, Nutrition, Health&Wellness, Biopolis S.L. Parc Scientific Universitat de València, C/Catedrático Agustín
Escardino Benlloch, 9, Paterna, 46980 Valencia, Spain
| | - Patricia Martorell
- Archer
Daniels Midland, Nutrition, Health&Wellness, Biopolis S.L. Parc Scientific Universitat de València, C/Catedrático Agustín
Escardino Benlloch, 9, Paterna, 46980 Valencia, Spain
| | - Merichel Plaza
- Universidad
de Alcalá, Departamento de
Química Analítica, Química Física e Ingeniería
Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Universidad
de Alcalá, Instituto de Investigación
Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - María Luisa Marina
- Universidad
de Alcalá, Departamento de
Química Analítica, Química Física e Ingeniería
Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Universidad
de Alcalá, Instituto de Investigación
Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
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21
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Carboni Martins C, Rodrigues RC, Domeneghini Mercali G, Rodrigues E. New insights into non-extractable phenolic compounds analysis. Food Res Int 2022; 157:111487. [PMID: 35761711 DOI: 10.1016/j.foodres.2022.111487] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 06/03/2022] [Accepted: 06/05/2022] [Indexed: 11/25/2022]
Abstract
Most of the studies regarding phenolic compounds (PC) have been focused only on one fraction of PC, named extractable phenolic compounds (EPC). As the name suggests, EPC can be directly extracted from the food matrix by using an appropriate solvent. Otherwise, non-extractable phenolic compounds (NEPC) remain in the food matrix after the conventional extraction, and their analysis depends on a hydrolysis process. NEPC is a relevant fraction of PC that acts in the colon, where they are extensively fermented by the action of the microbiota. To understand the health effects associated with the NEPC intake, it is necessary to know which types of compounds are present and their content in foods. In this review, 182 studies published in the last five years about NEPC in foods were evaluated, focusing on critical points of the NEPC analysis. First, EPC exhaustive extraction should be performed before the hydrolysis processes to avoid overestimation of the NEPC fraction. NEPC hydrolysis by aggressive methods modifies their original structure and makes their complete elucidation difficult. These methods must be optimized considering the research objective, as different conditions may result in different amounts and profiles of compounds. Concerning quantification, the widely used spectrophotometric Folin-Ciocalteu method should be avoided as it leads to overestimation. Liquid chromatography coupled to a diode array detector is the most appropriate technique for this purpose. Although pure standard compounds are unavailable in most cases, standards representative of a PC family can be used, and results can be expressed as equivalent. The best approach for NEPC identification is liquid chromatography coupled to a diode array detector and tandem high-resolution mass spectrometry, which generates information regarding chromatographic behavior, UV-vis absorption, accuracy mass and fragmentation pattern. The identification process should associate manual data handling with the bioinformatics-assisted approach.
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Affiliation(s)
- Caroline Carboni Martins
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil
| | - Rafael C Rodrigues
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil
| | - Giovana Domeneghini Mercali
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil
| | - Eliseu Rodrigues
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil.
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22
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Calabriso N, Scoditti E, Massaro M, Maffia M, Chieppa M, Laddomada B, Carluccio MA. Non-Celiac Gluten Sensitivity and Protective Role of Dietary Polyphenols. Nutrients 2022; 14:2679. [PMID: 35807860 PMCID: PMC9268201 DOI: 10.3390/nu14132679] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 06/24/2022] [Indexed: 12/11/2022] Open
Abstract
Pathogenetically characterized by the absence of celiac disease and wheat allergy, non-celiac gluten sensitivity (NCGS) is a clinical entity triggered by the consumption of gluten-containing foods that relieved by a gluten-free diet. Since it is very difficult to maintain a complete gluten-free diet, there is a high interest in discovering alternative strategies aimed at reducing gluten concentration or mitigating its toxic effects. Plant-based dietary models are usually rich in bioactive compounds, such as polyphenols, recognized to prevent, delay, or even reverse chronic diseases, including intestinal disorders. However, research on the role of polyphenols in mitigating the toxicity of gluten-containing foods is currently limited. We address the metabolic fate of dietary polyphenols, both as free and bound macromolecule-linked forms, with particular reference to the gastrointestinal compartment, where the concentration of polyphenols can reach high levels. We analyze the potential targets of polyphenols including the gluten peptide bioavailability, the dysfunction of the intestinal epithelial barrier, intestinal immune response, oxidative stress and inflammation, and dysbiosis. Overall, this review provides an updated overview of the effects of polyphenols as possible dietary strategies to counteract the toxic effects of gluten, potentially resulting in the improved quality of life of patients with gluten-related disorders.
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Affiliation(s)
- Nadia Calabriso
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
| | - Egeria Scoditti
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
| | - Marika Massaro
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
| | - Michele Maffia
- Department of Biological and Environmental Sciences and Technologies (DISTEBA), University of Salento, 73100 Lecce, Italy; (M.M.); (M.C.)
| | - Marcello Chieppa
- Department of Biological and Environmental Sciences and Technologies (DISTEBA), University of Salento, 73100 Lecce, Italy; (M.M.); (M.C.)
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), 73100 Lecce, Italy
| | - Maria Annunziata Carluccio
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
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23
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Li J, Zhang H, Yang X, Zhu L, Wu G, Qi X, Zhang H. Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions. Food Res Int 2022; 156:111142. [DOI: 10.1016/j.foodres.2022.111142] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/11/2022] [Accepted: 03/13/2022] [Indexed: 12/26/2022]
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24
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Huang D, Li C, Chen Q, Xie X, Fu X, Chen C, Huang Q, Huang Z, Dong H. Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity. Food Chem 2022; 377:131922. [PMID: 34979396 DOI: 10.1016/j.foodchem.2021.131922] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 12/12/2021] [Accepted: 12/19/2021] [Indexed: 01/08/2023]
Abstract
Rosa roxburghii Tratt pomace (RRTP) has increasingly attracted attention due to its various nutritional ingredients and health benefits. In this study, the free phenolic fraction (RRTP-FPF) and bound phenolic fraction (RRTP-BPF) were extracted from RRTP by solvent extraction method and alkaline hydrolysis method, respectively. The composition of polyphenols in RRTP-FPF and RRTP-BPF were identified by ultra-high performance liquid chromatography equipped with an electrospray ionization and quadrupole time-of-flight mass spectrometry (UHPLC-ESI-QTOF-MS/MS). In vitro antioxidant assays indicated that RRTP-FPF and RRTP-BPF could scavenge radicals in a dose-dependent manner, and RRTP-BPF exhibited better scavenging activity than RRTP-FPF. In addition, RRTP-FPF and RRTP-BPF (20 ∼ 100 μg/mL) treatment for 24 h could significantly increase the survival rate and decrease reactive oxygen species (ROS) level of paraquat-exposed nematodes through improving the activities of superoxide dismutase (SOD) and catalase (CAT). These results suggest that RRTP could be as a good and cheap source of natural antioxidants.
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Affiliation(s)
- Dansi Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chao Li
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
| | - Qing Chen
- School of Food Science and Health Preserving, Guangzhou City Polytechnic, Guangzhou 510405, China.
| | - Xing Xie
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zebo Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hao Dong
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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25
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Moracci L, Sensi F, Biccari A, Crotti S, Gaio E, Benetti F, Traldi P, Pucciarelli S, Agostini M. An investigation on [5 fluorouracil and epigallocatechin-3-gallate] complex activity on HT-29 cell death and its stability in gastrointestinal fluid. Oncotarget 2022; 13:476-489. [PMID: 35251495 PMCID: PMC8893781 DOI: 10.18632/oncotarget.28207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Accepted: 02/17/2022] [Indexed: 12/24/2022] Open
Abstract
Recently an enhancement of the sensitivity of colorectal cancer (CRC) cells by 5-fluorouracil (5FU) due to the concurrent treatment with epigallocatechin-3-gallate (EGCG) has been found. In the present paper, to investigate on this aspect, adenocarcinoma cells HT29 were treated with 5FU, EGCG and an equimolar mixture of 5FU and EGCG ([5FU+EGCG]) and cell viability was determined. While 5FU exhibits a clear activity, EGCG alone does not express any activity. However by treating the cells with [5FU+EGCG] a strong effect of EGCG is evidenced: the sensitivity of HT29 cells to 5FU was increased by 12-fold. A simulation of the behavior of [5FU+EGCG] in different compartments of the gastrointestinal digestion model was also performed. 5FU and EGCG solubilized into a mixture of digestive fluids analyzed by mass spectrometry did not lead to signals of 5FU, EGCG and the related complex, while by diluting the solution they become detectable. On the contrary, when 5FU and EGCG are submitted to the step-by-step digestion model procedure, the analysis did not show the presence of 5FU, EGCG and [5FU+EGCG]. This behaviour could be ascribed to the instability of these compounds due to the too severe digestion conditions and/or to the complexity of the matrix which could lead in ESI conditions to the suppression of the signals of the analytes of interest.
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Affiliation(s)
- Laura Moracci
- Nano-Inspired Biomedicine Lab, Fondazione Istituto di Ricerca Pediatrica Città della Speranza, Padova, Italy.,General Surgical Clinic 3, Department of Surgical, Oncological and Gastroentrological Sciences, University of Padua, Padova, Italy
| | - Francesca Sensi
- Nano-Inspired Biomedicine Lab, Fondazione Istituto di Ricerca Pediatrica Città della Speranza, Padova, Italy.,Department of Molecular Sciences and Nanosystems, Ca' Foscari University of Venice, Mestre, Venice, Italy
| | - Andrea Biccari
- Nano-Inspired Biomedicine Lab, Fondazione Istituto di Ricerca Pediatrica Città della Speranza, Padova, Italy.,General Surgical Clinic 3, Department of Surgical, Oncological and Gastroentrological Sciences, University of Padua, Padova, Italy
| | - Sara Crotti
- Nano-Inspired Biomedicine Lab, Fondazione Istituto di Ricerca Pediatrica Città della Speranza, Padova, Italy.,General Surgical Clinic 3, Department of Surgical, Oncological and Gastroentrological Sciences, University of Padua, Padova, Italy
| | - Elisa Gaio
- ECSIN-European Center for the Sustainable Impact of Nanotechnology, ECAMRICERT SRL, Padova, Italy
| | - Federico Benetti
- ECSIN-European Center for the Sustainable Impact of Nanotechnology, ECAMRICERT SRL, Padova, Italy
| | - Pietro Traldi
- Nano-Inspired Biomedicine Lab, Fondazione Istituto di Ricerca Pediatrica Città della Speranza, Padova, Italy
| | - Salvatore Pucciarelli
- Nano-Inspired Biomedicine Lab, Fondazione Istituto di Ricerca Pediatrica Città della Speranza, Padova, Italy.,General Surgical Clinic 3, Department of Surgical, Oncological and Gastroentrological Sciences, University of Padua, Padova, Italy
| | - Marco Agostini
- Nano-Inspired Biomedicine Lab, Fondazione Istituto di Ricerca Pediatrica Città della Speranza, Padova, Italy.,General Surgical Clinic 3, Department of Surgical, Oncological and Gastroentrological Sciences, University of Padua, Padova, Italy
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26
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Navarro-Baez JE, Martínez LM, Welti-Chanes J, Buitimea-Cantúa GV, Escobedo-Avellaneda Z. High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review. Molecules 2022; 27:1502. [PMID: 35268602 PMCID: PMC8911777 DOI: 10.3390/molecules27051502] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/20/2022] [Accepted: 02/21/2022] [Indexed: 01/26/2023] Open
Abstract
Phenolic compounds from fruits and vegetables have shown antioxidant, anticancer, anti-inflammatory, among other beneficial properties for human health. All these benefits have motivated multiple studies about preserving, extracting, and even increasing the concentration of these compounds in foods. A diverse group of vegetable products treated with High Hydrostatic Pressure (HHP) at different pressure and time have shown higher phenolic content than their untreated counterparts. The increments have been associated with an improvement in their extraction from cellular tissues and even with the activation of the biosynthetic pathway for their production. The application of HHP from 500 to 600 MPa, has been shown to cause cell wall disruption facilitating the release of phenolic compounds from cell compartments. HPP treatments ranging from 15 to 100 MPa during 10-20 min at room temperature have produced changes in phenolic biosynthesis with increments up to 155%. This review analyzes the use of HHP as a method to increase the phenolic content in vegetable systems. Phenolic content changes are associated with either an immediate stress response, with a consequent improvement in their extraction from cellular tissues, or a late stress response that activates the biosynthetic pathways of phenolics in plants.
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Affiliation(s)
| | | | | | | | - Zamantha Escobedo-Avellaneda
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Eugenio Garza Sada 2501, Monterrey 64700, Mexico; (J.E.N.-B.); (L.M.M.); (J.W.-C.); (G.V.B.-C.)
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27
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Sharma P, Goudar G, Longvah T, Gour VS, Kothari S, Wani IA. Fate of Polyphenols and Antioxidant Activity of Barley during Processing. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2020.1725036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Paras Sharma
- ICMR-National Institute of Nutrition, Hyderabad, India
| | | | - T. Longvah
- ICMR-National Institute of Nutrition, Hyderabad, India
| | - Vinod. S. Gour
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - S.L. Kothari
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Idrees A. Wani
- Department of Food Science & Technology, University of Kashmir, Hazratbal, Srinagar, India
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28
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Blancas-Benitez FJ, Pérez-Jiménez J, Sañudo-Barajas JA, Rocha-Guzmán NE, González-Aguilar GA, Tovar J, Sáyago-Ayerdi SG. Indigestible fraction of guava fruit: Phenolic profile, colonic fermentation and effect on HT-29 cells. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour. Antioxidants (Basel) 2021; 11:antiox11010033. [PMID: 35052536 PMCID: PMC8773021 DOI: 10.3390/antiox11010033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 02/07/2023] Open
Abstract
Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles of such bread. The UPLC-MS/MS analysis showed that quinoa bread, made with 25% quinoa flour of a black variety, presented more compounds than refined-wheat bread, and levels were remarkably higher in many cases. Consequently, the quinoa bread presented clearly improved polyphenolic content than the wheat bread (12.8-fold higher considering the sum of extractable and hydrolyzable polyphenols), as supported by greater antioxidant activity (around 3-fold). The predominant compounds in the extractable fraction of quinoa bread were p-hydroxybenzoic acid and quercetin (50- and 64-fold higher than in wheat bread, respectively) and rutin (not detected in wheat bread), while ferulic and sinapic acids were the most abundant compounds in the hydrolyzable fraction (7.6- and 13-fold higher than in wheat bread, respectively). The bread-making impact was estimated, and a different behavior for phenolic acids and flavonoids was observed. Extractable phenolic acids were the compounds that decreased the most; only 2 of 12 compounds were enhanced (p-hydroxybenozoic and rosmarinic acid with increments of 64% and 435%, respectively). Flavonoids were generally less affected, and their concentrations considerably rose after the bread-making process (7 of the 13 compounds were enhanced in the extractable fraction) with especially noticeably increases in some cases; e.g., apigenin (876%), kaempferol (1304%), luteolin (580%) and quercetin (4762%). Increments in some extractable flavonoids might be explained as a consequence of the release of the corresponding hydrolyzable forms. The present study provides new information on the suitability of quinoa-containing bread as a suitable vehicle to enhance polyphenols intake and, hence, the antioxidant activity in daily diets.
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30
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Adebo OA, Oyedeji AB, Adebiyi JA, Chinma CE, Oyeyinka SA, Olatunde OO, Green E, Njobeh PB, Kondiah K. Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation. Molecules 2021; 26:molecules26216702. [PMID: 34771110 PMCID: PMC8587012 DOI: 10.3390/molecules26216702] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/01/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, p-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R2 = 0.45–0.96) and zero-order (R2 = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R2 = 0.46–0.69) and second-order (R2 = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
| | - Ajibola Bamikole Oyedeji
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
| | - Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria;
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria
| | - Samson Adeoye Oyeyinka
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Oladipupo Odunayo Olatunde
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Ezekiel Green
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Kulsum Kondiah
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
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Zarei Jelyani A, Tavakoli J, Lashkari H, Aminlari M. Different effect of chemical refining process on Baneh ( Pistacia atlantica var mutica) kernel oil: Regeneration of tocopherols. Food Sci Nutr 2021; 9:5557-5566. [PMID: 34646525 PMCID: PMC8498077 DOI: 10.1002/fsn3.2515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 11/12/2022] Open
Abstract
The present study was conducted to investigate the impact of refining process on the chemical properties (fatty acid composition and tocopherols, sterols, and polyphenolic contents), qualitative parameters (peroxide value, acid value, and p-anisidine value), and antioxidant activity (DPPH radical scavenging assay and FRAP test) of Baneh (Pistacia atlantica var mutica) kernel oil. The results revealed that the refining process had no significant effect on the fatty acid composition. A major finding of this research was the increase in the tocopherol and sterol content up to the bleaching stage followed by their decrease in the deodorizing phase. Some tocopherol and sterol compounds in crude oil were dimerized or attached to other compounds by ester bonding, which are released during some stages of the refining process and this factor is responsible for their increase. In fact, during this process, these compounds are regenerated. The occurrence of this phenomenon in the refining process improved the DPPH radical scavenging power of Baneh kernel oil up to the bleaching stage. Moreover, the content of phenolic compounds decreased after refining of Baneh kernel oil, and only in the deodorizing stage, an increase of these compounds was observed. In general, the results of this study showed that the refining process had a completely different effect on the antioxidant compounds (especially tocopherols) compared to other oils.
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Affiliation(s)
- Aniseh Zarei Jelyani
- Food Science and Technology DepartmentSarvestan BranchIslamic Azad UniversitySarvestanIran
| | - Javad Tavakoli
- Department of Food Science and TechnologyFaculty of AgricultureJahrom UniversityJahromIran
| | - Hannan Lashkari
- Department of Food Science and TechnologyZarin Dasht BranchIslamic Azad UniversityZarin DashtIran
| | - Mahmoud Aminlari
- Department of BiochemistrySchool of Veterinary MedicineShiraz UniversityShirazIran
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32
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Domínguez-Fernández M, Irigoyen Á, Vargas-Alvarez MDLA, Ludwig IA, De Peña MP, Cid C. Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100389] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Domínguez-Rodríguez G, Plaza M, Marina ML. High-performance thin-layer chromatography and direct analysis in real time-high resolution mass spectrometry of non-extractable polyphenols from tropical fruit peels. Food Res Int 2021; 147:110455. [PMID: 34399456 DOI: 10.1016/j.foodres.2021.110455] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 05/05/2021] [Accepted: 05/23/2021] [Indexed: 11/16/2022]
Abstract
Passiflora species, mangosteen, and cherimoya peels are a source of bioactive phenolic compounds. Nevertheless, a significant fraction of polyphenols, called non-extractable polyphenols (NEPs), are retained in the extraction residue after a conventional extraction. Thus, alkaline, acid, and enzymatic-assisted extractions to recover high contents of antioxidant NEPs from the extraction residue of fruit peels, were compared in this work. A high-performance thin-layer chromatography method with UV/Vis detection was developed in order to obtain the phenolic profile for the extracts. The most intense bands were further analyzed by direct analysis in real-time-high-resolution mass spectrometry to tentatively identified NEPs in fruit peel extracts. Total phenolic and proanthocyanidin contents and antioxidant capacity of the extracts were measured to carry out a multivariate statistical analysis. Alkaline hydrolysis was the most efficient treatment to recover NEPs from fruit peels as well as a promising treatment to obtain antioxidant extracts along with EAE. Cherimoya peel extracts were the richest in antioxidant NEPs. This work highlights that many NEPs remain on the extraction residue of fruit peels after conventional extraction and are not usually taken into account.
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Affiliation(s)
- Gloria Domínguez-Rodríguez
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, Alcalá de Henares, 28871 Madrid, Spain; Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic
| | - Merichel Plaza
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, Alcalá de Henares, 28871 Madrid, Spain; Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, Alcalá de Henares, 28871 Madrid, Spain
| | - María Luisa Marina
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, Alcalá de Henares, 28871 Madrid, Spain; Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, Alcalá de Henares, 28871 Madrid, Spain.
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Ramírez‐Bolaños S, Pérez‐Jiménez J, Díaz S, Robaina L. A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15072] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sara Ramírez‐Bolaños
- Grupo de Investigación en Acuicultura (GIA) IU‐ECOAQUA Universidad de Las Palmas de Gran Canaria Crta. Taliarte s/n Telde 35214 Spain
| | - Jara Pérez‐Jiménez
- Department of Metabolism and Nutrition Institute of Food Science, Technology and Nutrition (ICTAN‐CSIC) José Antonio Novais 10 Madrid 28040 Spain
| | - Sara Díaz
- Fabricación Integrada y Avanzada Research Group Departamento de Ingeniería de Procesos Universidad de Las Palmas de Gran Canaria Las Palmas de Gran Canaria 35017 Spain
| | - Lidia Robaina
- Grupo de Investigación en Acuicultura (GIA) IU‐ECOAQUA Universidad de Las Palmas de Gran Canaria Crta. Taliarte s/n Telde 35214 Spain
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Hou J, Liang L, Su M, Yang T, Mao X, Wang Y. Variations in phenolic acids and antioxidant activity of navel orange at different growth stages. Food Chem 2021; 360:129980. [PMID: 33984563 DOI: 10.1016/j.foodchem.2021.129980] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 04/26/2021] [Accepted: 04/26/2021] [Indexed: 02/09/2023]
Abstract
Ripe navel orange has abundant amounts of phenolic compounds. Few studies monitored changes in these compounds during ripening. In this study, the effects of navel orange maturation on dynamic changes in antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC) and phenolic acids were investigated. Five growth stages of navel orange were studied, and nine phenolic acids were detected via high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-QQQ-MS). Results showed that antioxidant activity, TFC and TPC decreased gradually with fruit ripening. The concentrations of most phenolic acids also declined during fruit maturation, except for free fractions of sinapic acid and bound fractions of ferulic and caffeic acids. Ferulic acid was the most dominant of all phenolic acids at all growth stages. Partial least-squares showed significant differences among fruits of different maturities. A significant correlation between antioxidant capacity, TPC, TFC and some phenolic acids was found.
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Affiliation(s)
- Jinxue Hou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Lu Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Mingyue Su
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Tianming Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Xuejin Mao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
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36
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Dingeo G, Brito A, Samouda H, Iddir M, La Frano MR, Bohn T. Phytochemicals as modifiers of gut microbial communities. Food Funct 2021; 11:8444-8471. [PMID: 32996966 DOI: 10.1039/d0fo01483d] [Citation(s) in RCA: 66] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
A healthy gut microbiota (GM) is paramount for a healthy lifestyle. Alterations of the GM have been involved in the aetiology of several chronic diseases, including obesity and type 2 diabetes, as well as cardiovascular and neurodegenerative diseases. In pathological conditions, the diversity of the GM is commonly reduced or altered, often toward an increased Firmicutes/Bacteroidetes ratio. The colonic fermentation of dietary fiber has shown to stimulate the fraction of bacteria purported to have beneficial health effects, acting as prebiotics, and to increase the production of short chain fatty acids, e.g. propionate and butyrate, while also improving gut epithelium integrity such as tight junction functionality. However, a variety of phytochemicals, often associated with dietary fiber, have also been proposed to modulate the GM. Many phytochemicals possess antioxidant and anti-inflammatory properties that may positively affect the GM, including polyphenols, carotenoids, phytosterols/phytostanols, lignans, alkaloids, glucosinolates and terpenes. Some polyphenols may act as prebiotics, while carotenoids have been shown to alter immunoglobulin A expression, an important factor for bacteria colonization. Other phytochemicals may interact with the mucosa, another important factor for colonization, and prevent its degradation. Certain polyphenols have shown to influence bacterial communication, interacting with quorum sensing. Finally, phytochemicals can be metabolized in the gut into bioactive constituents, e.g. equol from daidzein and enterolactone from secoisolariciresinol, while bacteria can use glycosides for energy. In this review, we strive to highlight the potential interactions between prominent phytochemicals and health benefits related to the GM, emphasizing their potential as adjuvant strategies for GM-related diseases.
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Affiliation(s)
| | - Alex Brito
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg. and Laboratory of Pharmacokinetics and Metabolomic Analysis, Institute of Translational Medicine and Biotechnology, I.M. Sechenov First Moscow Medical University, Moscow, Russia.
| | - Hanen Samouda
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg.
| | - Mohammed Iddir
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg.
| | - Michael R La Frano
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA, USA. and Center for Health Research, California Polytechnic State University, San Luis Obispo, CA, USA.
| | - Torsten Bohn
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg.
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Polyphenols and Fish Oils for Improving Metabolic Health: A Revision of the Recent Evidence for Their Combined Nutraceutical Effects. Molecules 2021; 26:molecules26092438. [PMID: 33922113 PMCID: PMC8122614 DOI: 10.3390/molecules26092438] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 04/17/2021] [Accepted: 04/19/2021] [Indexed: 12/22/2022] Open
Abstract
Polyphenols and omega-3 polyunsaturated fatty acids from fish oils, i.e., eicosapentaenoic and docosahexaenoic acids, are well-recognized nutraceuticals, and their single antioxidant and anti-inflammatory properties have been demonstrated in several studies found in the literature. It has been reported that the combination of these nutraceuticals can lead to three-fold increases in glutathione peroxidase activity, two-fold increases in plasma antioxidant capacity, decreases of 50-100% in lipid peroxidation, protein carbonylation, and urinary 8-isoprotanes, as well as 50-200% attenuation of common inflammation biomarkers, among other effects, as compared to their individual capacities. Therefore, the adequate combination of those bioactive food compounds and their single properties should offer a powerful tool for the design of successfully nutritional interventions for the prevention and palliation of a plethora of human metabolic diseases, frequently diet-induced, whose etiology and progression are characterized by redox homeostasis disturbances and a low-grade of chronic inflammation. However, the certain mechanisms behind their biological activities, in vivo interaction (both between them and other food compounds), and their optimal doses and consumption are not well-known yet. Therefore, we review here the recent evidence accumulated during the last decade about the cooperative action between polyphenols and fish oils against diet-related metabolic alterations, focusing on the mechanisms and pathways described and the effects reported. The final objective is to provide useful information for strategies for personalized nutrition based on these nutraceuticals.
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Luo R, Guo L, Liu W, Wang S. Copper-catalyzed synthesis of phenolic compounds with DMSO as the methylene source. SYNTHETIC COMMUN 2021. [DOI: 10.1080/00397911.2021.1902536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Run Luo
- School of Chemistry and Chemical Engineering, Guangdong Pharmaceutical University, Guangzhou, China
| | - Lina Guo
- School of Chemistry and Chemical Engineering, Guangdong Pharmaceutical University, Guangzhou, China
| | - Wenjie Liu
- School of Chemistry and Chemical Engineering, Guangdong Pharmaceutical University, Guangzhou, China
- Guangdong Cosmetics Engineering & Technology Research Center, Guangzhou, China
| | - Shaohua Wang
- School of Chemistry and Chemical Engineering, Guangdong Pharmaceutical University, Guangzhou, China
- Guangdong Cosmetics Engineering & Technology Research Center, Guangzhou, China
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Dębski H, Wiczkowski W, Horbowicz M. Effect of Elicitation with Iron Chelate and Sodium Metasilicate on Phenolic Compounds in Legume Sprouts. Molecules 2021; 26:molecules26051345. [PMID: 33802449 PMCID: PMC7959454 DOI: 10.3390/molecules26051345] [Citation(s) in RCA: 7] [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: 02/03/2021] [Revised: 02/24/2021] [Accepted: 02/26/2021] [Indexed: 02/07/2023] Open
Abstract
Seven-day-old sprouts of fenugreek (Trigonella foenum-graecum L.), lentil (Lens culinaris L.), and alfalfa (Medicagosativa L.) were studied. The legume seeds and then sprouts were soaked each day for 30 min during 6 days with water (control) or mixture of Fe-EDTA and sodium silicate (Optysil), or sodium silicate (Na-Sil) alone. Germination and sprout growing was carried out at temperature 20 ± 2 °C in 16/8 h (day/night) conditions. Phenolic compounds (free, ester, and glycosides) content were determined by HPLC-ESI-MS/MS using a multiple reaction monitoring of selected ions. Flavonoids and phenolic acids were released from their esters after acid hydrolysis and from glycosides by alkaline hydrolysis. The presence and high content of (−)-epicatechin (EC) in fenugreek sprouts was demonstrated for the first time. Applied elicitors decreased the level of free EC in fenugreek and alfalfa sprouts but enhanced the content of its esters. Besides, elicitors decreased the content of quercetin glycosides in lentil and fenugreek sprouts but increased the content of quercetin and apigenin glycosides in alfalfa sprouts. The applied elicitors decreased the glycoside levels of most phenolic acids in lentil and p-hydroxybenzoic acid in fenugreek, while they increased the content of this acid in alfalfa. The mixture of iron chelate and sodium silicate had less effect on changes in flavonoid and phenolic acid content in legume sprouts than silicate alone. In general, the used elicitors increased the content of total phenolic compounds in fenugreek and alfalfa sprouts and decreased the content in lentil sprouts. Among the evaluated elicitors, Optysil seems to be worth recommending due to the presence of iron chelate, which can be used to enrich sprouts with this element.
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Affiliation(s)
- Henryk Dębski
- Faculty of Exact and Natural Sciences, Institute of Biological Sciences, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland;
| | - Wiesław Wiczkowski
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland;
| | - Marcin Horbowicz
- Faculty of Exact and Natural Sciences, Institute of Biological Sciences, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland;
- Correspondence: ; Tel.: +48-25-643-1232
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Lage NN, Carvalho MMDF, Guerra JFC, Lopes JMM, Pereira RR, Rabelo ACS, Arruda VM, Pereira MDFA, Layosa MA, Noratto GD, Lima WGD, Silva ME, Pedrosa ML. Jaboticaba ( Myrciaria cauliflora) Peel Supplementation Prevents Hepatic Steatosis Through Hypolipidemic Effects and Cholesterol Metabolism Modulation in Diet-Induced NAFLD Rat Model. J Med Food 2021; 24:968-977. [PMID: 33523759 DOI: 10.1089/jmf.2020.0141] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Jaboticaba (Myrciaria cauliflora), a Brazilian fruit, is a good source of dietary fiber and phenolic compounds, which are concentrated mainly in the peel. These compounds have been considered promising in prevention and treatment of hypercholesterolemia and hepatic steatosis. In this study, we investigated the effects of 4% jaboticaba peel powder (JPP) supplementation on cholesterol metabolism and hepatic steatosis in livers of rats fed a high-fat (HF) diet. The rats were fed a standard AIN-93M (control) diet or an HF diet containing 32% lard and 1% cholesterol, both with and without 4% JPP. The M. cauliflora peel composition revealed a low-lipid high-fiber content and phenolic compounds. The phenolic compounds in JPP, tentatively identified by high-performance liquid chromatography and mass spectrometry (HPLC-MS/MS) analysis, were confirmed to contain phenolic acids, flavonoids, and anthocyanins. Moreover, JPP presented significant antioxidant activity in vitro and was not cytotoxic to HepG2 cells, as determined by the lactate dehydrogenase (LDH) assay. After 6 weeks of treatment, our results showed that JPP supplementation increased lipid excretion in feces, reduced serum levels of total cholesterol and nonhigh-density lipoprotein cholesterol, decreased serum aspartate aminotransferase (AST) activity, and attenuated hepatic steatosis severity in rats fed the HF diet. Furthermore, JPP treatment downregulated expression of ACAT-1, LXR-α, CYP7A1, and ABCG5 genes. Therefore, jaboticaba peel may represent a viable dietary strategy to prevent nonalcoholic fatty liver disease as the JPP treatment alleviated hepatic steatosis through improvement of serum lipid profiles and modulation of mRNA expression of genes involved in cholesterol metabolism.
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Affiliation(s)
- Nara Nunes Lage
- Research Center in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil
| | | | | | | | - Renata Rebeca Pereira
- Research Center in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil
| | | | - Vinícius Marques Arruda
- Undergraduate Program in Biotechnology, Federal University of Uberlândia, Patos de Minas, Brazil
| | | | - Marjorie Anne Layosa
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA
| | - Giuliana D Noratto
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA
| | - Wanderson Geraldo de Lima
- Research Center in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil.,Department of Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil
| | - Marcelo Eustáquio Silva
- Research Center in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil.,Department of Foods, Federal University of Ouro Preto, Ouro Preto, Brazil
| | - Maria Lúcia Pedrosa
- Research Center in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil.,Department of Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil
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Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols. Food Chem 2021; 349:129018. [PMID: 33550020 DOI: 10.1016/j.foodchem.2021.129018] [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: 10/21/2020] [Revised: 12/30/2020] [Accepted: 01/03/2021] [Indexed: 11/21/2022]
Abstract
Polyphenols bound to insoluble fibre may scavenge reactive carbonyl species by surface chemical reactions. In the present study, this hypothesis was tested by investigating the ability of bound-polyphenol rich insoluble dietary fibre (BP-IDF) isolated from blackberry pomace, red cabbage, and wheat bran in scavenging carbonyl compounds. Three BP-IDF showed high scavenging efficacy for glyoxal, methylglyoxal, acrolein and malondialdehyde. Upon in vitro digestion, trapping capacity was retained by the insoluble fraction suggesting that carbonyl trapping activity and physiological relevance needs to be extended to undigestible materials. The removal of bound polyphenols from the polysaccharide backbones through alkaline and acidic treatment reduced by up to 90% of trapping capacity of BP-IDF. Moreover, methylglyoxal-polyphenol adducts were detected bound to blackberry pomace BP-IDF after hydrolysis. These findings demonstrated that polyphenols bound to IDF scavenged reactive carbonyl species and highlighted the physiological relevance of BP-IDF in limiting carbonyl stress along all the gastrointestinal tract.
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New insights into free and bound phenolic compounds as antioxidant cluster in tea seed oil: Distribution and contribution. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110315] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Changes in Feed Proanthocyanidin Profiles during Silage Production and Digestion by Lamb. Molecules 2020; 25:molecules25245887. [PMID: 33322764 PMCID: PMC7763298 DOI: 10.3390/molecules25245887] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 12/08/2020] [Accepted: 12/10/2020] [Indexed: 11/17/2022] Open
Abstract
Proanthocyanidins are plant specialized metabolites which are beneficial to animal nutrition and health. This study determined how proanthocyanidin profiles of sainfoin (Onobrychis viciifolia) and birdsfoot trefoil (Lotus corniculatus) change during the forage conservation process and along the digestive tract of lamb. We determined soluble, protein- and fiber-bound proanthocyanidins by spectrophotometric methods and soluble proanthocyanidin profiles by UPLC-MS/MS. During the conservation process, the total proanthocyanidin contents reduced in both forages and the relative proportion of insoluble proanthocyanidins increased, especially in sainfoin. The soluble proanthocyanidins, their mean degree of polymerization and the relative prodelphinidin share declined in both feed species. In the abomasum of lambs fed sainfoin silage, most of the proanthocyanidins were in insoluble form bound to proteins and fibers, but in the small and large intestines, the proportion of soluble proanthocyanidins increased again. For lambs fed birdsfoot trefoil, the trend was not so clear as proanthocyanidins were already mainly soluble in the abomasum. Nevertheless, a large part of soluble proanthocyanidins was recovered in the digestive tract but could not be detected by the UPLC-MS/MS method used. This study suggests that proanthocyanidins have probably been metabolized in the digestive tract by the resident microbiota.
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Erşan S, Berning JC, Esquivel P, Jiménez VM, Carle R, May B, Schweiggert R, Steingass CB. Phytochemical and mineral composition of fruits and seeds of wild-growing Bactris guineensis (L.) H.E. Moore palms from Costa Rica. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103611] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Development of the pH responsive chitosan-alginate based microgel for encapsulation of Jughans regia L. polyphenols under simulated gastrointestinal digestion in vitro. Carbohydr Polym 2020; 250:116917. [DOI: 10.1016/j.carbpol.2020.116917] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 08/04/2020] [Accepted: 08/05/2020] [Indexed: 12/11/2022]
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Plumb J, Durazzo A, Lucarini M, Camilli E, Turrini A, Marletta L, Finglas P. Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease Research. Nutrients 2020; 12:nu12113405. [PMID: 33171921 PMCID: PMC7694646 DOI: 10.3390/nu12113405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/28/2020] [Accepted: 11/03/2020] [Indexed: 12/14/2022] Open
Abstract
The antioxidant properties of foods are crucial in nutrition, food chemistry, and medicine studies but are often underestimated, with significant amounts of bioactive compounds containing physiological and biochemical properties remaining in the residue from extraction as non-extractable antioxidants. Over the last decade, extractable and non-extractable compounds have become key in the evaluation/determination of the antioxidant properties of food matrices because of their relevance in human health. This has led to the need to include extractable and non-extractable antioxidants in comprehensive and harmonized food composition databases for a wide range of applications within research, food, pharmaceutical, nutraceutical, and cosmeceutical areas. Additionally, the databases are invaluable as part of the health claims application process. eBASIS, (Bioactive Substances in Food Information System) a comprehensive database containing quality-evaluated scientific data, covering the composition of bioactive compounds present in foods, has flexible structures, allowing it to be extended to include newly emerging data on extractable and non-extractable compounds. Search criteria were developed and defined for compiling suitable peer-reviewed literature. Data quality assessment methods were established for the addition of composition data and antioxidant activity, with a focus on various parameters including: the extraction procedure, the antioxidant measurements, the expression of results. A total of 437 quality-evaluated datapoints on the composition of extractable and/or non-extractable compounds were entered into the database. This database update represents one of the first examples of building a database dedicated to antioxidant properties. This expansion of eBASIS provides a novel and unique tool for nutritionists, dietitians, researchers to use for a wide range of applications, such as dietary assessment, exposure studies and epidemiological studies, and may contribute to an increase in high-bioactive food consumption by consumers.
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Affiliation(s)
- Jenny Plumb
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UQ, UK;
- Correspondence: (J.P.); (A.D.)
| | - Alessandra Durazzo
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
- Correspondence: (J.P.); (A.D.)
| | - Massimo Lucarini
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Emanuela Camilli
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Aida Turrini
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Luisa Marletta
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Paul Finglas
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UQ, UK;
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Zhang B, Zhang Y, Li H, Deng Z, Tsao R. A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.029] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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48
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Resende LM, Oliveira LS, Franca AS. Characterization of jabuticaba (Plinia cauliflora) peel flours and prediction of compounds by FTIR analysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110135] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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49
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Abreu-Naranjo R, Paredes-Moreta JG, Granda-Albuja G, Iturralde G, González-Paramás AM, Alvarez-Suarez JM. Bioactive compounds, phenolic profile, antioxidant capacity and effectiveness against lipid peroxidation of cell membranes of Mauritia flexuosa L. fruit extracts from three biomes in the Ecuadorian Amazon. Heliyon 2020; 6:e05211. [PMID: 33102844 PMCID: PMC7569302 DOI: 10.1016/j.heliyon.2020.e05211] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 09/03/2020] [Accepted: 10/07/2020] [Indexed: 12/19/2022] Open
Abstract
The bioactive compounds, total antioxidant capacity and protective effect against lipid oxidative damage of red blood cell (RBC) membranes of Mauritia flexuosa L. extracts from three altitude levels (low, middle and high zones) were analyzed. The identification of the main polyphenols in the fruit was performed using High Performance Liquid Chromatography/Electrospray Ionization Tandem Mass Spectrometry analysis, while High-Performance Liquid Chromatography - Diode Array Detector was applied for the vitamin C and carotenoid analysis. The ability of the extracts (methanolic, free polyphenols and bound polyphenols) to protect RBC membranes against oxidative destruction was assessed utilizing the thiobarbituric acid reactive substance assay (TBARS) assay. Among the 14 phenolic compounds identified, quercetin glycosides were the most predominant ones. The fruit from the middle altitude zone showed higher vitamin C and lutein contents than those from the low and high areas, whilst higher values of β-Carotene were obtained in M. flexuosa L. from the low zone. The contents of flavonoids and total polyphenols were lower in fruit from the low zone, whilst the fruit from the middle zone had the highest values. Similar results were observed in the results of the antioxidant capacity assays. However, a significant difference was not found in the protective effect of the extracts from the three altitude zones against lipid peroxidation in RBC membranes.
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Affiliation(s)
- Reinier Abreu-Naranjo
- Departamento de Ciencias de la Vida, Universidad Estatal Amazónica, Puyo, 160150, Ecuador
| | - Jonathan G Paredes-Moreta
- Carrera de Biotecnología de los Recursos Naturales, Universidad Politécnica Salesiana, Quito, 170525, Ecuador
| | | | - Gabriel Iturralde
- AgroSciences & Food Research Group, Universidad de Las Américas, Quito, 170125, Ecuador
| | - Ana M González-Paramás
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Campus Miguel de Unamuno, Salamanca, 37007, Spain.,Unidad de Excelencia Producción, Agrícola y Medioambiente (AGRIENVIRONMENT), Parque Científico, Universidad de Salamanca, 37185, Salamanca, Spain
| | - José M Alvarez-Suarez
- AgroSciences & Food Research Group, Universidad de Las Américas, Quito, 170125, Ecuador.,King Fahd Medical Research Center, King Abdulaziz University, Jeddah, 21589, Saudi Arabia
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Teka TA, Retta N, Bultosa G, Udenigwe C, Shumoy H, Raes K. Phytochemical profiles and antioxidant capacity of improved cowpea varieties and landraces grown in Ethiopia. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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