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Xiao X, Li X, Bai J, Fan S, Daglia M, Li J, Ding Y, Zhang Y, Zhao Y. Changes in the structural, physicochemical and functional properties and in vitro fecal fermentation characteristics of barley dietary fiber fermented by Lactiplantibacillus plantarum dy-1. Food Funct 2024; 15:4276-4291. [PMID: 38526568 DOI: 10.1039/d3fo05605h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/26/2024]
Abstract
Fermentation is an effective method for improving the nutritional quality and functional characteristics of grains. This study investigated changes in the structural, physicochemical, and functional properties of fermented barley dietary fiber (FBDF) exerted by Lactiplantibacillus plantarum dy-1 (Lp. plantarum dy-1) as well as its in vitro fecal fermentation characteristics. Lp. plantarum dy-1 fermentation remarkably changed the structure of FBDF, including the microstructure and monosaccharide components, correlating with improved water or oil retaining and cholesterol adsorption capacities. Additionally, Lp. plantarum dy-1 fermentation significantly (p < 0.05) promoted the release of bound phenolics from 6.24 mg g-1 to 6.93 mg g-1 during in vitro digestion, contributing to the higher antioxidant capacity and inhibitory activity of α-amylase and pancreatic lipase compared with those of raw barley dietary fiber (RBDF). A total of 14 phenolic compounds were detected in the supernatants of digestion and fermentation samples. During colonic fermentation, FBDF significantly increased the production of acetate, propionate, and butyrate (p < 0.05), inhibited the growth of Escherichia-Shigella, and promoted the abundance of SCFA-producing microbiota such as Faecalibacterium and Prevotella_9. In conclusion, Lp. plantarum dy-1 fermentation enhanced the physicochemical properties and in vitro fermentation characteristics of barley dietary fiber, representing a promising bioprocessing technology for modifying barley bran.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Xiaodong Li
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Songtao Fan
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Maria Daglia
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy
| | - Jiaying Li
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yiwei Ding
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yanshun Zhang
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
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2
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Dalaka E, Stefos GC, Politis I, Theodorou G. Effect of Milk Origin and Seasonality of Yogurt Acid Whey on Antioxidant Activity before and after In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2023; 12:2130. [PMID: 38136249 PMCID: PMC10740864 DOI: 10.3390/antiox12122130] [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: 10/26/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
Yogurt acid whey (YAW) is a by-product of Greek strained yogurt production. The disposal of YAW constitutes an environmental problem, and given the increasing demand of Greek yogurt worldwide, its handling is a challenge. However, whey-derived peptides, resulting from microbial fermentation as well as those resulting from further hydrolysis during the digestion process, have been linked to enhanced biological activities. In this study, the antioxidant capacity of 33 samples of YAW obtained from Greek dairy companies of bovine, ovine or caprine origin was investigated using both cell-free and cell-based assays. The YAW samples, their in vitro digestion products (YAW-Ds) and a fraction of the digests (less than 3 kDa; YAW-D-P3) were assessed using four biochemical assays, namely ORAC, ABTS, FRAP and P-FRAP. Our data revealed a higher antioxidant capacity for digested samples compared with undigested samples, with all four methods. ORAC values after in vitro digestion were higher for the ovine samples compared to their bovine (YAW-D and YAW-D-P3) and caprine (YAW-D-P3) counterparts. Furthermore, the YAW-D-P3 fraction derived from samples collected in the summer months exhibited higher ORAC values when compared to the respective fraction from the winter months' samples. The cellular antioxidant activity of ovine YAW-D-P3 was improved in H2O2-treated HT29 cells compared to the control H2O2-treated cells. However, YAW-D-P3 could not trigger either the pathways involving the transcription factors NF-κB or NFE2L2 or the gene expression of SOD1, CAT and HMOX1 in LPS-challenged THP-1-derived macrophages. These results suggest that YAW, and particularly YAW from ovine origin, could be used as a natural source for its antioxidant potential in human and animal nutrition.
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Affiliation(s)
| | | | | | - Georgios Theodorou
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece; (E.D.); (I.P.)
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3
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Jiang L, Zhang K, Fan M, Pan W, Qian H, Wang L, Li Y. Quercetin Enhances the Availability of 5-Heptadecylresorcinol by Inhibiting the Expression of P-gp. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18375-18384. [PMID: 37962857 DOI: 10.1021/acs.jafc.3c05518] [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: 11/15/2023]
Abstract
5-Heptadecylresorcinol (AR-C17), as the most important active monomer, is found in large quantities in wheat and triticale and plays a variety of health benefits, such as antidiabetic, anti-inflammatory, and antitumor. However, the low bioavailability of AR-C17 due to its low water solubility restricts its application. Moreover, the transport mechanism of AR-C17 is not fully understood. Here, we showed that the transport of AR-C17 in vitro was time- and concentration-dependent, and relatively higher temperature and lower pH obviously promoted the transport of AR-C17. Besides, transporters, especially P-glycoprotein (P-gp), markedly affected the transport of AR-C17 as well. Quercetin, a natural synergist in triticale bran (TB), was confirmed as an inhibitor of P-gp to promote the transport of AR-C17 in this study, and the bioavailability of AR-C17 reached the highest when the concentration ratio of quercetin to AR-C17 was 1:1.
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Affiliation(s)
- Lei Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Kuiliang Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Wei Pan
- Center for Information of National Medical Products Administration, 8 Sanli River, Beijing 100820, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
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4
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Dalaka E, Politis I, Theodorou G. Antioxidant Activity of Sweet Whey Derived from Bovine, Ovine and Caprine Milk Obtained from Various Small-Scale Cheese Plants in Greece before and after In Vitro Simulated Gastrointestinal Digestion. Antioxidants (Basel) 2023; 12:1676. [PMID: 37759979 PMCID: PMC10525972 DOI: 10.3390/antiox12091676] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/22/2023] [Accepted: 08/25/2023] [Indexed: 09/29/2023] Open
Abstract
Whey-derived peptides have been associated with different biological properties, but most peptides are usually further hydrolyzed during the digestive process. In the present study, the antioxidant capacity of 48 samples of sweet whey (SW) derived from cheeses obtained from small-scale cheese plants made with bovine, ovine, caprine or a mixture of ovine/caprine milk was assessed using both cell-free and cell-based assays. SW digestates (SW-Ds) and a fraction (<3 kDa; SW-D-P3) thereof were obtained after in vitro digestion and subsequent ultrafiltration. Antioxidant properties using four different assays were evaluated before and after digestion. Our data showed higher values (p < 0.05) for ORAC, ABTS, FRAP and P-FRAP after in vitro digestion (SW-Ds and SW-D-P3) when compared with the corresponding values before digestion. In the non-digested SW, ORAC values were higher (p < 0.05) for the bovine SW compared with all the other samples. In contrast, the ABTS assay indicated a higher antioxidant activity for the ovine SW both before digestion and for SW-D-P3 compared with the bovine SW. The fraction SW-D-P3 of the ovine SW, using HT29 cells and H2O2 as an oxidizing agent, increased (p < 0.05) the cellular antioxidant activity. Furthermore, the same fraction of the ovine/caprine mixed SW increased, through the NF-κB pathway, the expression of SOD1 and CAT, genes implicated in the oxidative response in macrophage-like THP-1 cells. These findings indicate that SW, and particularly bovine and ovine SW, could be a candidate source for physical antioxidants in human and animal nutrition.
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Affiliation(s)
| | | | - Georgios Theodorou
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece; (E.D.); (I.P.)
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5
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Wang B, Nie C, Li T, Zhao J, Fan M, Li Y, Qian H, Wang L. Effect of boiling and roasting on phenolic properties of highland barley. Food Res Int 2022; 162:112137. [DOI: 10.1016/j.foodres.2022.112137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 09/20/2022] [Accepted: 11/13/2022] [Indexed: 11/21/2022]
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6
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Jiang S, Hu H. Characteristics of catechin loading rice porous starch/chitosan functional microsphere and its adsorption towards Pb2+. Heliyon 2022; 8:e10048. [PMID: 35965989 PMCID: PMC9364094 DOI: 10.1016/j.heliyon.2022.e10048] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 07/02/2022] [Accepted: 07/19/2022] [Indexed: 11/16/2022] Open
Abstract
In this paper, we explore the adsorption potential of catechin (CT) loaded composite microspheres and provide a new micron scale carrier of functional factor. Chitosan (CS) modified rice porous starch (RPS/CS) was used as a CT adsorption carrier to prepare bioactive CT-loaded composite microspheres (CT@RPS/CS). The adsorption kinetics, storage characteristics, and biological activity maintenance of CT@RPS/CS were studied in an aqueous solution, and the sustained-release characteristics of CT@RPS/CS were studied in vitro during simulated gastrointestinal digestion. An aqueous solution further studied the removal characteristics of adsorbed heavy metal ion Pb2+. RPS/CS can significantly improve the ability to adsorb CT. RPS/CS can also significantly improve CT's storage stability, antioxidant stress, and slow-release characteristics, and the sustained release effect in gastric and intestinal juice. CT@RPS/CS can be removed Pb2+ by adsorbing in the solution, and their adsorption was physical adsorption and chemisorption, but the primary interaction is chemisorption. CT@RPS/CS can be used as a micron carrier of new food functional factors, which has potential space for improving and expanding the functional characteristics of its loaded functional factors and the endowing of new functions.
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Affiliation(s)
- Suwei Jiang
- Department of Biological and Environmental Engineering, Hefei University, Hefei 230601, Anhui, China
- Corresponding author.
| | - Hailiang Hu
- Department of Blood Transfusion, The First Affiliated Hospital of Anhui Medical University, Anhui, 230022, China
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7
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Liu Y, Peng B. A Novel Hyaluronic Acid-Black Rice Anthocyanins Nanocomposite: Preparation, Characterization, and Its Xanthine Oxidase (XO)-Inhibiting Properties. Front Nutr 2022; 9:879354. [PMID: 35495941 PMCID: PMC9048741 DOI: 10.3389/fnut.2022.879354] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Accepted: 03/25/2022] [Indexed: 12/05/2022] Open
Abstract
To promote the normal metabolism of human uric acid, high-performance hyaluronic acid-black rice anthocyanins (HAA) nanocomposite particles were successfully prepared by a simple crosslinking method as a novel xanthine oxidase inhibitor. Its structure and properties were characterized by scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transform infrared spectrometry (FT-IR), and X-ray diffraction (XRD). SEM and TEM electron microscopy showed an obvious double-layer spherical structure with a particle size of ~298 nm. FT-IR and XRD analysis confirmed that black rice anthocyanins (ATC) had been successfully loaded into the hyaluronic acid (HA) structure. Nanocomposite particles (embedded form) showed higher stability in different environments than free black rice ATC (unembedded form). In addition, the preliminary study showed that the inhibition rate of the nanocomposite particles on Xanthine oxidase (XO) was increased by 40.08%. These results indicate that HAA nanocomposite particles can effectively improve black rice ATC's stability and activity, creating an ideal new material for inhibiting XO activity that has a broad application prospect.
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8
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Sarkar T, Bharadwaj KK, Salauddin M, Pati S, Chakraborty R. Phytochemical Characterization, Antioxidant, Anti-inflammatory, Anti-diabetic properties, Molecular Docking, Pharmacokinetic Profiling, and Network Pharmacology Analysis of the Major Phytoconstituents of Raw and Differently Dried Mangifera indica (Himsagar cultivar): an In Vitro and In Silico Investigations. Appl Biochem Biotechnol 2022; 194:950-987. [PMID: 34591254 DOI: 10.1007/s12010-021-03669-8] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 09/03/2021] [Indexed: 01/15/2023]
Abstract
Mango (Himsagar cultivar) is a high moisture-bearing seasonal fruit and cultivated in a wide range of the world. Mango pulp is generally preserved by sun drying. In recent days, industries are using hot-air oven, freeze, and microwave drying for mango leather (dried mango pulp in the sheet like texture) processing. Here, all these four drying methods were studied to determine the effect of drying on mango leather processing. RP-HPLC and FTIR were studied for analysis of polyphenol profile and predominant functional groups in raw and processed samples. The phytochemical analysis and medicinal properties (antioxidant, anti-diabetic, and anti-inflammatory activity) of all five mango samples were studied. The bioinformatics approach was studied to evaluate the bioactive potential of the phytochemicals derived from the samples. Freeze-dried mango leather was found to be the highest in DPPH (74.23%) and Superoxide (66.04%) activity, though raw mango pulp was observed with the highest H2O2 activity (73.24%). Gallic acid was the predominant phenolic acid present in all five samples and it was maximum in the case of freeze-dried sample (2.76 ± 0.04 mg/100 g MD). On the other hand, quercetin was the predominant flavonoid, it was found maximum for freeze-dried sample (3.93 ± 0.21 mg/100 g MD).
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Affiliation(s)
- Tanmay Sarkar
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Kolkata, 700032, India.
- Malda Polytechnic, West Bengal State Council of Technical Education, Malda, 732102, Govt. of West Bengal, India.
| | - Kaushik Kumar Bharadwaj
- Department of Bioengineering and Technology, Gauhati University, Guwahati, 781014, Assam, India
| | - Molla Salauddin
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Kolkata, 700032, India
- MMM Govt. Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, Nadia, 741156, India
| | - Siddhartha Pati
- SIAN Institute, Association for Biodiversity Conservation and Research (ABC), Balasore, 756001, Odisha, India
- Department of Biotechnology, Academy of Management and Information Technology, Khordha, 752057, Odisha, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Kolkata, 700032, India.
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9
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Lugo-Morin DR, Bhat R. Restoring the values of traditional foods. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00010-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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10
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Khochapong W, Ketnawa S, Ogawa Y, Punbusayakul N. Effect of in vitro digestion on bioactive compounds, antioxidant and antimicrobial activities of coffee (Coffea arabica L.) pulp aqueous extract. Food Chem 2021; 348:129094. [PMID: 33516995 DOI: 10.1016/j.foodchem.2021.129094] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 01/03/2021] [Accepted: 01/10/2021] [Indexed: 11/19/2022]
Abstract
Effect of in vitro digestion on bioactive compounds, biological activities of coffee pulp extract (CPE) against pathogens and a probiotic (Lactobacillus acidophilus TISTR 1338) was investigated. Total phenolic compound (TPC), chlorogenic acid (CGA), caffeine (CF), total monomeric anthocyanin (TMA), antioxidant and antimicrobial activities of the CPE were determined before and after digestion. After the digestion, the TPC, CGA and CF decreased 7.9, 31.7 and 50.0%, dry weight (dw), respectively. The antioxidant activity decreased 22.6% (DPPH) and 12.4% (FRAP). The CPE inhibited Escherichia coli TISTR 780 and Staphylococcus aureus TISTR 1466 at 150 and 200 mg/mL, respectively. Both CPE and the digested CPE had no effect on the tested probiotics. These results suggest that bioactive compounds of CPE may degrade during in vitro digestion, consequently the antioxidant and antimicrobial properties. Therefore, CPE could be a potential natural antimicrobial for food industry with no effect on the probiotics.
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Affiliation(s)
- Wiriya Khochapong
- Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand.
| | - Sunantha Ketnawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-8510, Japan.
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-8510, Japan.
| | - Niramol Punbusayakul
- Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand.
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11
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Xia W, Lin Y, Gong E, Li T, Lian F, Zheng B, Liu R. Wild pink bayberry fruit: the effect of in vitro gastrointestinal digestion on phytochemical profiles, and antioxidant and antiproliferative activities. Food Funct 2021; 12:2126-2136. [DOI: 10.1039/d0fo02370a] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
In general, pink bayberry cultivar, a vital source of polyphenols, showed strong antiproliferative activity after digestion at the end of the intestinal and colon steps, which can be considered as a dietary supplement.
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Affiliation(s)
- Wen Xia
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center)
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Yanyun Lin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs
- Agricultural Products Processing Research Institute
- Chinese Academy of Tropical Agricultural Sciences
- Zhanjiang 524001
- China
| | - Ersheng Gong
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Tong Li
- Department of Food Science
- Cornell University
- Ithaca
- USA
| | - Fengli Lian
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center)
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Bisheng Zheng
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center)
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Ruihai Liu
- Department of Food Science
- Cornell University
- Ithaca
- USA
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12
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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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13
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Li CX, Zhao XH, Zuo WF, Zhang TL, Zhang ZY, Chen XS. Phytochemical profiles, antioxidant, and antiproliferative activities of red-fleshed apple as affected by in vitro digestion. J Food Sci 2020; 85:2952-2959. [PMID: 32790197 DOI: 10.1111/1750-3841.15358] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 06/12/2020] [Accepted: 06/14/2020] [Indexed: 01/15/2023]
Abstract
The aim of this study was to characterize the phenolic profiles in the extracts and digesta (after in vitro digestion) of different red-fleshed apple fruit parts and to assess the effects of digestion on the in vitro antioxidant capacity and antiproliferative activity. The main polyphenols were identified by UPLC-MS/MS and HPLC. Our results indicate that the digesta had less total phenolics, flavonoids, and anthocyanins, but more free phenolic acids, than the extracts. An analysis of the in vitro antioxidant capacity (including ABTS radical scavenging activity, DPPH radical-scavenging capacity, ferric reducing antioxidant power [FRAP], and cellular antioxidant activity [CAA]) revealed that the digestion decreased the ABTS, DPPH, and FRAP values, but increased the CAA values, relative to the corresponding values for extracts. These results suggest that the digestion improved the effectiveness of the phenolic substances. Moreover, our findings imply that the digestion promoted the antiproliferative activity of red-fleshed apple peels and flesh relative to the extracts. Future in vivo investigations are warranted based on the results of the current study. PRACTICAL APPLICATION: The effects of an in vitro digestion on the phenolic compounds as well as the antioxidative and antiproliferative activities of red-fleshed apple were evaluated. The resulting data may clarify the bioavailability of the polyphenols in red-fleshed apple and enable scientists and consumers to exploit natural polyphenols.
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Affiliation(s)
- Cui Xia Li
- College of Life Sciences and Enology, Taishan University, Tai'an, Shandong, 271021, China.,State Key Laboratory of Crop Biology, College of Horticulture Sciences and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China.,Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Tai'an, Shandong, 271018, China
| | - Xian Hua Zhao
- College of Life Sciences and Enology, Taishan University, Tai'an, Shandong, 271021, China
| | - Wei Fang Zuo
- State Key Laboratory of Crop Biology, College of Horticulture Sciences and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China.,Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Tai'an, Shandong, 271018, China
| | - Tian Liang Zhang
- State Key Laboratory of Crop Biology, College of Horticulture Sciences and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China.,Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Tai'an, Shandong, 271018, China
| | - Zong Ying Zhang
- State Key Laboratory of Crop Biology, College of Horticulture Sciences and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China.,Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Tai'an, Shandong, 271018, China
| | - Xue Sen Chen
- State Key Laboratory of Crop Biology, College of Horticulture Sciences and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China.,Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Tai'an, Shandong, 271018, China
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14
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Zhang J, Tao N, Qian X, Wang X, Wang M. Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (
Thunns obesus
) head soup with different colloidal particle size. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14588] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jing Zhang
- College of Food Science and Technology Shanghai Ocean University Shanghai201306 China
| | - Ningping Tao
- College of Food Science and Technology Shanghai Ocean University Shanghai201306 China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai201306China
| | - Xueli Qian
- College of Food Science and Technology Shanghai Ocean University Shanghai201306 China
| | - Xichang Wang
- College of Food Science and Technology Shanghai Ocean University Shanghai201306 China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai201306China
| | - Mingfu Wang
- College of Food Science and Technology Shanghai Ocean University Shanghai201306 China
- School of biological sciences The University of Hong Kong Pokfulam Road Hong Kong999077China
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15
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Zhang K, Zhang Y, Xu N, Yang X, Zhang G, Zhang Y, Liu Q. Study of the protein, antioxidant activity, and starch during in vitro simulated digestion of green wheat and wheat cooked flours. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1754234] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Yun Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Ning Xu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xue Yang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Guozhi Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yu Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Qinghao Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China
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16
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Yao Y, Xu F, Ju X, Li Z, Wang L. Lipid-Lowering Effects and Intestinal Transport of Polyphenol Extract from Digested Buckwheat in Caco-2/HepG2 Coculture Models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4205-4214. [PMID: 32141744 DOI: 10.1021/acs.jafc.0c00321] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Polyphenol extracts derived from gastrointestinal digestates of buckwheat (Fagopyrum Mill) were studied for their intestinal transport and lipid-lowering effects in Caco-2/HepG2 coculture models. The relative amounts of all phenolic compounds throughout the digestion and intestinal absorption process were determined by UHPLC-Q-Orbitrap mass spectrometry. The digestible and easily transported phenolic compounds in buckwheat extract were identified. Herein, four main phenolic compounds and their metabolites were found on both the apical and basolateral sides of the Caco-2 cell transwell model. The transepithelial transport rates in the Caco-2 cell monolayer were scoparone (0.97) > hydroxycinnamic acid (0.40) > rutin (0.23) > quercetin (0.20). The main metabolism of hydroxycinnamic acid, quercetin, and scoparone in transepithelial transport was found to be methylation. Furthermore, results indicated that triglyceride, low-density lipoprotein cholesterol, total cholesterol, aspartate aminotransferase, and alanine aminotransferase levels in HepG2 cells on the basolateral side of coculture models can be suppressed by 53.64, 23.44, 36.49, 27.98, and 77.42% compared to the oleic acid-induced group (p < 0.05). In addition, the mRNA expression of Fabp4 relative to the control was found to be significantly upregulated (85.82 ± 10.64 to 355.18 ± 65.83%) by the easily transported buckwheat polyphenol components in HepG2 cells (p < 0.01).
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Affiliation(s)
- Yijun Yao
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Feiran Xu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Xingrong Ju
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Zhifang Li
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, People's Republic of China
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17
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Perez-Hernandez LM, Nugraheni K, Benohoud M, Sun W, Hernández-Álvarez AJ, Morgan MRA, Boesch C, Orfila C. Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans ( Phaseolus vulgaris). Nutrients 2020; 12:E295. [PMID: 31978996 PMCID: PMC7070432 DOI: 10.3390/nu12020295] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/13/2020] [Accepted: 01/20/2020] [Indexed: 02/07/2023] Open
Abstract
The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption.
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Affiliation(s)
- Lucia Margarita Perez-Hernandez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Kartika Nugraheni
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | | | - Wen Sun
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Alan Javier Hernández-Álvarez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Michael R. A. Morgan
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Christine Boesch
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Caroline Orfila
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
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18
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Liu D, Guan X, Huang K, Li S, Liu J, Yu W, Duan R. Protective effects of mung bean ( Vigna radiata L.) and pea ( Pisum sativum L.) against high-fat-induced oxidative stress. Food Sci Nutr 2019; 7:4063-4075. [PMID: 31890186 PMCID: PMC6924293 DOI: 10.1002/fsn3.1271] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 05/27/2019] [Accepted: 05/31/2019] [Indexed: 12/20/2022] Open
Abstract
Hyperlipidemia is closely related to oxidative stress, and it has been proved that the intake of legumes can protect the body from chronic diseases related to oxidative stress. In this study, we investigated the protective effects of mung beans and peas against high-fat-diet-induced rats. It was found that, with 50% addition of mung beans or peas, the intake of mung beans and peas could significantly restore the levels of serum total cholesterol, low-density lipoprotein cholesterol, and high-density lipoprotein cholesterol. Liver staining also showed that high-fat diet (HFD) led to liver lesions, whereas whole-grain intake could significantly relieve these symptoms. Compared with the HFD group, the antioxidant defense system and antioxidant gene expression in administered legume groups improved markedly. Furthermore, the antioxidant activities of the two legume extracts were determined. Characterization showed that the ethanol extracts of mung beans and peas possessed high antioxidant activities, for their ability to scavenge ABTS and DPPH, reduce Fe3+ and their antilipid peroxidation capacity. Treatments with ethanol extracts at different doses could restore the levels of intracellular lipid, malondialdehyde, and antioxidant enzyme activities in oleic acid-induced HepG2 cells. All these results suggested that mung beans and peas or their extracts may be utilized as good candidates of natural antioxidant agents.
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Affiliation(s)
- Dandan Liu
- School of Medical Instruments and Food EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Xiao Guan
- School of Medical Instruments and Food EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Kai Huang
- School of Medical Instruments and Food EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Sen Li
- School of Medical Instruments and Food EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Jing Liu
- College of Information EngineeringShanghai Maritime UniversityShanghaiChina
| | - Wenwen Yu
- School of Medical Instruments and Food EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Ruiqian Duan
- School of Medical Instruments and Food EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
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19
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Zhang X, Zhang M, Dong L, Jia X, Liu L, Ma Y, Huang F, Zhang R. Phytochemical Profile, Bioactivity, and Prebiotic Potential of Bound Phenolics Released from Rice Bran Dietary Fiber during in Vitro Gastrointestinal Digestion and Colonic Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12796-12805. [PMID: 31659898 DOI: 10.1021/acs.jafc.9b06477] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Whole-grain dietary fiber is rich in bound-form phenolics, and the biological activity of this special structural feature has attracted increasing attention. In this study, rice bran dietary fiber (RBDF) was subjected to in vitro gastrointestinal digestion and colonic fermentation to investigate the liberation of bound phenolics and their potential activities. Bound phenolics were released at a higher ratio during colonic fermentation (27.57%) than gastrointestinal digestion (2.68%). Nine phenolic compounds were detected from the fermentation supernatants. The released phenolics showed radical scavenging activity (DPPH and ABTS assays) and α-glucosidase inhibitory activity (IC50 = 19.11 μg GAE/mL). Compared with phenolics-removed RBDF (PR-RBDF), RBDF had a significantly stronger prebiotic effect on the microbes associated with diabetes (Lactobacillus spp., Akkermansia muciniphila, and Faecalibacterium prausnitzii). These findings indicate that bound phenolics may act as important functional components that could contribute to the health benefits of whole-grain dietary fiber.
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Affiliation(s)
- Xinwen Zhang
- College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Mingwei Zhang
- College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Xuchao Jia
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Lei Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Yongxuan Ma
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
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20
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Liu R, Lu M, Zhang T, Zhang Z, Jin Q, Chang M, Wang X. Evaluation of the Antioxidant Properties of Micronutrients in Different Vegetable Oils. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900079] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Ruijie Liu
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Mengyao Lu
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Tao Zhang
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Zhiyan Zhang
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Ming Chang
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
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21
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Tuersuntuoheti T, Wang Z, Wang Z, Duan M, Zheng Y, Wu Y, Liang S, Li X, Zhang M. Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14275] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Mengjie Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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22
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Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.096] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Gong ES, Gao N, Li T, Chen H, Wang Y, Si X, Tian J, Shu C, Luo S, Zhang J, Zeng Z, Xia W, Li B, Liu C, Liu RH. Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7016-7024. [PMID: 31194907 DOI: 10.1021/acs.jafc.9b02245] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Most of the previous in vitro digestion treatments were conducted directly to whole grains without extraction of free phenolics, thus the bioaccessible phenolics contained both free phenolics that survived the digestion and digested phenolics released by digestion. However, the profiles of digested phenolics released by digestion remain unknown. This study was designed to investigate the phytochemical contents, peroxyl radical scavenging capacities (PSCs), and cellular antioxidant activities (CAAs) of free, digested, and bound fractions of whole grains. Total phenolic contents of whole grains were highest in digested fraction, followed by free and bound fractions. The predominant phenolics were 12 phenolic acids and one flavonoid, which mostly existed in bound forms, then in digested and free forms. The digested phenolics bound to proteins were in conjugated form. The bound fractions had the highest PSCs, followed by free and digested fractions. CAAs were highest in bound fractions, followed by digested and free fractions.
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Affiliation(s)
- Er Sheng Gong
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, College of Food Science , Shenyang Agricultural University , Shenyang , Liaoning 110866 , China
| | - Ningxuan Gao
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, College of Food Science , Shenyang Agricultural University , Shenyang , Liaoning 110866 , China
| | - Tong Li
- Department of Food Science , Cornell University , Ithaca , New York 14853-7201 , United States
| | - Hongyu Chen
- Institute of Edible Fungi , Shanghai Academy of Agricultural Science , Shanghai 201403 , China
| | - Yuehua Wang
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, College of Food Science , Shenyang Agricultural University , Shenyang , Liaoning 110866 , China
| | - Xu Si
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, College of Food Science , Shenyang Agricultural University , Shenyang , Liaoning 110866 , China
| | - Jinlong Tian
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, College of Food Science , Shenyang Agricultural University , Shenyang , Liaoning 110866 , China
| | - Chi Shu
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, College of Food Science , Shenyang Agricultural University , Shenyang , Liaoning 110866 , China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Jiyue Zhang
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, College of Food Science , Shenyang Agricultural University , Shenyang , Liaoning 110866 , China
| | - Zicong Zeng
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Wen Xia
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute , Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
| | - Bin Li
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, College of Food Science , Shenyang Agricultural University , Shenyang , Liaoning 110866 , China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Rui Hai Liu
- Department of Food Science , Cornell University , Ithaca , New York 14853-7201 , United States
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24
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Durazzo A, Lucarini M, Santini A, Camilli E, Gabrielli P, Marconi S, Lisciani S, Aguzzi A, Gambelli L, Novellino E, Marletta L. Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes. Molecules 2019; 24:molecules24081543. [PMID: 31010111 PMCID: PMC6515013 DOI: 10.3390/molecules24081543] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/09/2019] [Accepted: 04/16/2019] [Indexed: 01/03/2023] Open
Abstract
Four popular dishes belonging to Italian cuisine and widely consumed in the country were experimentally prepared in a dedicated lab-kitchen following a validated and standardized protocol. This study provides their antioxidant properties evaluating the contribution of extractable and non-extractable bioactive compounds, and identifying the assessment of interactions between their natural active compounds and the food matrix. Ferric reducing antioxidant power (FRAP) values in aqueous-organic extract ranged from the highest antioxidant activity in torta di mele (10.72 µmol/g d.m.) to that in besciamella (2.47 µmol/g d.m.); in residue, pasta alla carbonara reached the highest value (73.83 µmol/g d.m.) following by that in pasta alla amatriciana (68.64 µmol/g d.m.). Total polyphenol content (TPC) ranged in aqueous-organic extracts between 36.50 and 64.28 mg/100 g d.m. and in residue from 425.84 to 1747.35 mg/100 g d.m. Our findings may contribute to the updating of the Italian Food Composition Database, by providing for the first time a value for the antioxidant properties. This could contribute to encourage the consumption of recipes rich in key nutrients and bioactive molecules. This information is useful and important for determining the association between diet and a healthy status.
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Affiliation(s)
- Alessandra Durazzo
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Massimo Lucarini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Emanuela Camilli
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Paolo Gabrielli
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Stefania Marconi
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Silvia Lisciani
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Altero Aguzzi
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Loretta Gambelli
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Ettore Novellino
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Luisa Marletta
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
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25
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Singh A, Kitts DD. In Vitro Bioaccessibility of Tart Cherry Anthocyanins in a Health Supplement Mix Containing Mineral Clay. J Food Sci 2019; 84:475-480. [PMID: 30706481 DOI: 10.1111/1750-3841.14455] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 01/02/2019] [Accepted: 01/07/2019] [Indexed: 11/27/2022]
Abstract
The study reports on the in vitro bioaccessibility of anthocyanins present in tart cherry extracts formulated with a mineral clay to produce a novel natural health product. Results show that tart cherry anthocyanins are stable and bioaccessible after gastric digestion but were largely transformed or degraded (>70%) after duodenal digestion. This contrasted the fact that total antioxidant capacity of tart cherry extract using oxygen radical absorbance capacity assay increased almost two-fold after GI digestion. There was no significant difference between anthocyanin recovery when present the mineral clay formulation, compared to control, thus the presence of the cationic-based mineral clay was not a factor in reducing anthocyanin bioaccessibility, or increasing antioxidant capacity. In vitro digestion of foods or natural health products should be included in protocols that aim to assess overall bioaccessibility and bioactivity of those anthocyanins present in tart cherry. PRACTICAL APPLICATION: This research investigates the impact of having a mineral clay-based matrix on bioaccessiblity of tart cherry anthocyanins. This study describes the anthocyanin composition of tart cherry and the effect of cations present in mineral clay on final total bioavailability following in vitro simulation of human gastrointestinal digestion.
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Affiliation(s)
- Anika Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, Univ. of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - David D Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems, Univ. of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
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Wang H, Liu J, Liu Z. Effect of enzymatic digestion, chemical and boiled water extraction techniques on apparent antioxidant bioactivities of apple peel. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-0010-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Sun Y, Tao W, Huang H, Ye X, Sun P. Flavonoids, phenolic acids, carotenoids and antioxidant activity of fresh eating citrus fruits, using the coupled in vitro digestion and human intestinal HepG2 cells model. Food Chem 2018; 279:321-327. [PMID: 30611497 DOI: 10.1016/j.foodchem.2018.12.019] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 10/31/2018] [Accepted: 12/05/2018] [Indexed: 12/21/2022]
Abstract
With in-vitro digestion and human intestinal HepG2 cells, we analyzed the bioaccessibility and cell uptake of phytochemicals and determined the cellular antioxidant capacity (CAA) of fresh eating citrus fruits. The results showed that CAA of citrus fruits was higher in digesta than in extracts, and the CAA is strongly correlated with naringenin and beta-carotene uptake (p < 0.05). During in vitro digestion, vanillic acid and p-coumaric decreased, and ferulic acid increased in all citrus fruits significantly (p < 0.05); other phytochemicals varied among the fruits. During uptake, hydroxybenzoic acids, hesperidin, narirutin, naringenin and neohesperidin were detected in cells, Zeaxanthin, lutein, beta-cryptoxanthin and beta-carotene could be detected in the citrus varieties except for pummel, but hydroxycinnamic acids and hesperitin were not detected in cells. This work provides insights into the bioaccessibility and cell uptake of phytochemicals and cellular antioxidant activity of fresh eating citrus fruits.
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Affiliation(s)
- Yujing Sun
- Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China
| | - Wenyang Tao
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Haizhi Huang
- Zhejiang Fangyuan Checking Group Co., Ltd., Hangzhzou 310018, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Peilong Sun
- Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China.
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Neri-Numa IA, Angolini CFF, Bicas JL, Ruiz ALTG, Pastore GM. Iridoid blue-based pigments of Genipa americana L. (Rubiaceae) extract: Influence of pH and temperature on color stability and antioxidant capacity during in vitro simulated digestion. Food Chem 2018; 263:300-306. [DOI: 10.1016/j.foodchem.2018.05.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 04/28/2018] [Accepted: 05/01/2018] [Indexed: 10/17/2022]
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Gao Y, Guo X, Liu Y, Zhang M, Zhang R, Abbasi AM, You L, Li T, Liu RH. Comparative assessment of phytochemical profile, antioxidant capacity and anti-proliferative activity in different varieties of brown rice (Oryza sativa L.). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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30
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Guo R, Chang X, Guo X, Brennan CS, Li T, Fu X, Liu RH. Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippophaë rhamnoides L.) berries as affected by in vitro digestion. Food Funct 2018; 8:4229-4240. [PMID: 29046908 DOI: 10.1039/c7fo00917h] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Phenolics, antioxidant and antiproliferative properties of Sea buckthorn berries were evaluated using a simulated in vitro digestion and compared with a chemical extraction method. Digested samples were subjected to antiproliferation evaluation against human liver, breast and colon cancer cells. Furthermore, the bioaccessibility of digested berries was evaluated using a Caco-2 cell culture model. Results revealed that after enzymatic digestion the phenolic compounds were quite different from the chemical extracts, more flavonoid aglycones were released, whereas less total phenolics, phenolic acids and flavonoid glycosides were detected. Although the extracellular antioxidant activity of the digesta was lower than that of extracts, the cellular antioxidant activity (CAA) and antiproliferative effects of berries were significantly enhanced by digestion. This was attributed to their higher flavonoid aglycone content and could be verified by testing individual active compounds, suggesting that the cellular uptake of samples might be improved, which was also certified by the Caco-2 cell uptake model. The digested samples showed an almost 5-fold cellular accumulative amount of isorhamnetin than pure isorhamnetin, which was attributed to the significant down regulation of the mRNA expression level of efflux transporters MRP2 and P-gp. This finding indicated that the digestion enhanced the bioaccessibility of bioactive compounds of berries.
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Affiliation(s)
- Ruixue Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
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31
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Wu G, Shen Y, Qi Y, Zhang H, Wang L, Qian H, Qi X, Li Y, Johnson SK. Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.074] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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D'Antuono I, Bruno A, Linsalata V, Minervini F, Garbetta A, Tufariello M, Mita G, Logrieco AF, Bleve G, Cardinali A. Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility. Food Chem 2017; 248:137-145. [PMID: 29329836 DOI: 10.1016/j.foodchem.2017.12.032] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 12/06/2017] [Accepted: 12/10/2017] [Indexed: 11/30/2022]
Abstract
The effects of fermentation by autochthonous microbial starters on phenolics composition of Apulian table olives, Bella di Cerignola (BDC), Termite di Bitetto (TDB) and Cellina di Nardò (CEL) were studied, highlighting also the cultivars influence. In BDC with starter, polyphenols amount doubled compared with commercial sample, while in TDB and CEL, phenolics remain almost unchanged. The main phenolics were hydroxytyrosol, tyrosol, verbascoside and luteolin, followed by hydroxytyrosol-acetate detected in BDC and cyanidine-3-glucoside and quercetin in CEL. Scavenger capacity in both DPPH and CAA assays, assessed the highest antioxidant effect for CEL with starters (21.7 mg Trolox eq/g FW; 8.5 μmol hydroxytyrosol eq/100 g FW). The polyphenols were highly in vitro bioaccessible (>60%), although modifications in their profile, probably for combined effect of environment and microorganisms, were noted. Finally, fermented table olives are excellent source of health promoting compounds, since hydroxytyrosol and tyrosol are almost 8 times more than in olive oil.
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Affiliation(s)
- Isabella D'Antuono
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Angelica Bruno
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Vito Linsalata
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Fiorenza Minervini
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Antonella Garbetta
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Maria Tufariello
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Giovanni Mita
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Antonio F Logrieco
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Gianluca Bleve
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Angela Cardinali
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy.
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Zhang L, Xu Y, Li Y, Bao T, Gowd V, Chen W. Protective property of mulberry digest against oxidative stress – A potential approach to ameliorate dietary acrylamide-induced cytotoxicity. Food Chem 2017; 230:306-315. [DOI: 10.1016/j.foodchem.2017.03.045] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2016] [Revised: 03/08/2017] [Accepted: 03/08/2017] [Indexed: 01/07/2023]
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Gaxiola-Cuevas N, Mora-Rochín S, Cuevas-Rodriguez EO, León-López L, Reyes-Moreno C, Montoya-Rodríguez A, Milán-Carrillo J. Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:314-320. [PMID: 28852927 DOI: 10.1007/s11130-017-0624-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Phenolic acids profiles, chemical antioxidant activities (ABTS and ORAC), as well as cellular antioxidant activity (CAA) of tortilla of Mexican native maize landraces elaborated from nixtamalization and lime cooking extrusion processes were studied. Both cooking procedures decreased total phenolics, chemicals antioxidant activity when compared to raw grains. Extruded tortillas retained 79.6-83.5%, 74.1-77.6% and 79.8-80.5% of total phenolics, ABTS and ORAC values, respectively, compared to 47.8-49.8%, 41.3-42.3% and 43.7-44.4% assayed in traditional tortillas, respectively. Approximately 72.5-88.2% of ferulic acid in raw grains and their tortillas were in the bound form. Regarding of the CAA initially found in raw grains, the retained percentage for traditional and extruded tortillas ranged from 47.4 to 48.7% and 72.8 to 77.5%, respectively. These results suggest that Mexican maize landrace used in this study could be considered for the elaboration of nixtamalized and extruded food products with nutraceutical potential.
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Affiliation(s)
- Nallely Gaxiola-Cuevas
- Programa Regional en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
| | - Saraid Mora-Rochín
- Programa Regional en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
- Progama de Posgrado en Ciencias y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
| | - Edith Oliva Cuevas-Rodriguez
- Programa Regional en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
- Progama de Posgrado en Ciencias y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
| | - Liliana León-López
- Programa Regional en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
- Progama de Posgrado en Ciencias y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
| | - Cuauhtémoc Reyes-Moreno
- Programa Regional en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
- Progama de Posgrado en Ciencias y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
| | - Alvaro Montoya-Rodríguez
- Programa Regional en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
- Progama de Posgrado en Ciencias y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico
| | - Jorge Milán-Carrillo
- Programa Regional en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico.
- Progama de Posgrado en Ciencias y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico.
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Zhang R, Huang L, Deng Y, Chi J, Zhang Y, Wei Z, Zhang M. Phenolic content and antioxidant activity of eight representative sweet corn varieties grown in South China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1270964] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Ruifen Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, China
| | - Long Huang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Jianwei Chi
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Yan Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Zhencheng Wei
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
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36
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Phytochemical profiles and antioxidant activity of processed brown rice products. Food Chem 2017; 232:67-78. [PMID: 28490126 DOI: 10.1016/j.foodchem.2017.03.148] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2016] [Revised: 03/10/2017] [Accepted: 03/28/2017] [Indexed: 01/14/2023]
Abstract
The phytochemical profiles and antioxidant activity of free, soluble-conjugated, and bound fractions of brown rice and its processed products (textured rice, cooked rice and rice noodle) were studied. Nineteen phenolic acids were identified. Trans-ferulic acid was the most abundant monomeric phenolic acid with trans-trans-8-O-4' diferulic acid being most abundant diferulic acid. Processing increased the content of free phenolic acids, but decreased the content of soluble-conjugated phenolic acids. The content of bound phenolic acids was increased by improved extrusion cooking technology and cooking, but not affected by rice noodle extrusion. The total phenolic contents and antioxidant activities of free and soluble-conjugated fractions were decreased after processing, whereas those of bound fraction were increased by improved extrusion cooking technology and cooking, but not affected by rice noodle extrusion. Results indicated that whole foods designed for reducing chronic disease risk need to consider the effects of processing on phytochemical profiles and antioxidant activity of whole grains.
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37
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Mtolo M, Gerrano A, Mellem J. Effect of simulated gastrointestinal digestion on the phenolic compound content andin vitroantioxidant capacity of processed Cowpea (V. unguiculata) cultivars. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1285816] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Mlungisi Mtolo
- Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
| | - Abe Gerrano
- Agricultural Research Council, Vegetable and Ornamental Plant Institute, Pretoria, South Africa
| | - John Mellem
- Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
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38
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Evaluation of oligosaccharide profiles in selected cooked tubers and roots subjected to in vitro digestion. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.07.046] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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39
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A New 8-Hydroxyquercetagetin Glycoside from the Hypocotyls of Mangrove Bruguiera gymnorrhiza. Chem Nat Compd 2017. [DOI: 10.1007/s10600-017-1904-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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40
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Gong ES, Luo SJ, Li T, Liu CM, Zhang GW, Chen J, Zeng ZC, Liu RH. Phytochemical profiles and antioxidant activity of brown rice varieties. Food Chem 2017; 227:432-443. [PMID: 28274454 DOI: 10.1016/j.foodchem.2017.01.093] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 01/12/2017] [Accepted: 01/17/2017] [Indexed: 12/26/2022]
Abstract
The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are reported. The total phenolic contents of BR ranged from 72.45 to 120.13mg of gallic acid equiv./100g. The phenolics from bound fraction contributed 40.6-50.2% of the total phenolic content. The total flavonoid contents of BR ranged from 75.90 to 112.03mg catechin equiv./100g. The flavonoids from the bound fraction contributed 26.9-48.2% of total flavonoids. Trans-ferulic acid was the predominant phenolic acid in BR. Total trans-ferulic acid content ranged from 161.42 to 374.81μg/100g. The percentage of trans-ferulic acid in bound fraction ranged from 96.4% to 99.2%. Only α- and γ-tocopherols and -tocotrienols were detected in BR with α-tocopherol and γ-tocotrienol being the predominant. The total peroxyl radical scavenging capacity (PSC) of BR ranged from 18.29 to 40.33mg vitamin C equiv./100g. The bound fraction contributed 67.2-77.2% of total PSC.
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Affiliation(s)
- Er Sheng Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China; Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Shun Jing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Tong Li
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Cheng Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
| | - Guo Wen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zi Cong Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
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Chen Y, Ma X, Fu X, Yan R. Phytochemical content, cellular antioxidant activity and antiproliferative activity of Adinandra nitida tea (Shiyacha) infusion subjected to in vitro gastrointestinal digestion. RSC Adv 2017. [DOI: 10.1039/c7ra07429h] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
Adinandra nitida tea (Shiyacha) is a traditional eminent and flourishing tea with a long history in Southeast Asia.
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Affiliation(s)
- Yongsheng Chen
- Department of Food Science and Engineering
- Jinan University
- Guangzhou
- China
- School of Food Science and Engineering
| | - Xiang Ma
- Research School of Chemistry
- Institute of Advanced Studies
- The Australian National University
- Canberra
- Australia
| | - Xiong Fu
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Rian Yan
- Department of Food Science and Engineering
- Jinan University
- Guangzhou
- China
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42
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Zhang Y, Chen S, Wei C, Gong H, Li L, Ye X. Chemical and Cellular Assays Combined with In Vitro Digestion to Determine the Antioxidant Activity of Flavonoids from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves. PLoS One 2016; 11:e0167484. [PMID: 27911932 PMCID: PMC5135101 DOI: 10.1371/journal.pone.0167484] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 11/15/2016] [Indexed: 12/17/2022] Open
Abstract
Oxidative stress is highly associated with the development of cardiovascular diseases and cancer and has drawn great attention. Natural products suggest a potential role in prevention of these disorders. The aim of this study was to investigate the antioxidant and anti-cancer properties of Chinese bayberry leaves (Myrica rubra Sieb. et Zucc.) flavonoids (BLF) comprehensively through the combination of in vitro digestion, chemical and cellular antioxidant assays. Based on the LC/MS data, the major flavonoids of BLF were myricitrin and quercetin 3-rhamnoside. BLF owned strong chemical and cellular antioxidant activity (CAA) with its CAA value at 4253.884 ± 435.366 μmol of QE/100 g DW. After the in vitro digestion, the total flavonoids content, myricitrin and quercetin 3-rhamnoside decreased significantly (P < 0.05). Lower levels of the total flavonoid content and cellular uptake of myricitrin and quercetin 3-rhamnoside might contribute to the lower CAA value of digested BLF (DBLF). However, DBLF still owns considerable chemical antioxidant activities and CAA compared with many plants. Furthermore, both BLF and DBLF exhibited dose-dependent relationship against HepG2 proliferation. Taken together, BLF has a great potential to be developed as a natural antioxidant for promoting public health.
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Affiliation(s)
- Yu Zhang
- Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, China
| | - Shiguo Chen
- Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, China
| | - Chaoyang Wei
- Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, China
| | - Hui Gong
- Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, China
| | - Lanqi Li
- Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, China
| | - Xingqian Ye
- Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, China
- * E-mail:
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Chen W, Xu Y, Zhang L, Su H, Zheng X. Blackberry subjected to in vitro gastrointestinal digestion affords protection against Ethyl Carbamate-induced cytotoxicity. Food Chem 2016; 212:620-7. [DOI: 10.1016/j.foodchem.2016.06.031] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2015] [Revised: 06/03/2016] [Accepted: 06/11/2016] [Indexed: 12/30/2022]
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Zhu Y, Li T, Fu X, Brennan M, Abbasi AM, Zheng B, Liu RH. The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgareL.) phenolic and antioxidant compounds. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13165] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Yong Zhu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Tong Li
- Department of Food Science; Cornell University; Ithaca NY 14853 USA
| | - Xiong Fu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Christchurch 85084 New Zealand
| | - Arshad Mehmood Abbasi
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- Department of Environmental Sciences; COMSATS Institute of Information Technology; Abbottabad 22060 Pakistan
| | - Bisheng Zheng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Rui Hai Liu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- Department of Food Science; Cornell University; Ithaca NY 14853 USA
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Jiang Y, Mao S, Huang W, Lu B, Cai Z, Zhou F, Li M, Lou T, Zhao Y. Phenylethanoid Glycoside Profiles and Antioxidant Activities of Osmanthus fragrans Lour. Flowers by UPLC/PDA/MS and Simulated Digestion Model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2459-2466. [PMID: 26322731 DOI: 10.1021/acs.jafc.5b03474] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Variations of phenylethanoid glycoside profiles and antioxidant activities in Osmanthus fragrans flowers through the digestive tract were evaluated by a simulated digestion model and UPLC/PDA/MS. Major phenylethanoid glycosides and phenolic acids, namely, salidroside, acteoside, isoacteoside, chlorogenic acid, and caffeic acid, were identified in four cultivars of O. fragrans flowers, and the concentration of acteoside was the highest, being up to 71.79 mg/g dry weight. After simulated digestion, total phenylethanoid glycoside contents and antioxidant activities were significantly decreased. Acteoside was identified as decomposing into caffeic acid, whereas salidroside was found to be stable during simulated digestion. According to Pearson's correlation analysis, acteoside contents showed good correlations with antioxidant activities during simulated digestion (R(2) = 0.994, P < 0.01). In conclusion, acteoside was the major contributor to the antioxidant activity of O. fragrans flowers, and salidroside was considered as the major antioxidant compound of O. fragrans flowers in vivo.
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Affiliation(s)
- Yirong Jiang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation, Zhejiang University , Hangzhou 310058, China
| | - Shuqin Mao
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation, Zhejiang University , Hangzhou 310058, China
| | - Weisu Huang
- Department of Applied Technology, Zhejiang Economic & Trade Polytechnic , Hangzhou 310018, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation, Zhejiang University , Hangzhou 310058, China
| | - Zengxuan Cai
- Zhejiang Provincial Center for Disease Control and Prevention , Hangzhou 310051, China
| | - Fei Zhou
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation, Zhejiang University , Hangzhou 310058, China
| | - Maiquan Li
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation, Zhejiang University , Hangzhou 310058, China
| | - Tiantian Lou
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation, Zhejiang University , Hangzhou 310058, China
| | - Yajing Zhao
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation, Zhejiang University , Hangzhou 310058, China
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Liu J, Gan J, Yu Y, Zhu S, Yin L, Cheng Y. Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.11.041] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
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47
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Wild Raspberry Subjected to Simulated Gastrointestinal Digestion Improves the Protective Capacity against Ethyl Carbamate-Induced Oxidative Damage in Caco-2 Cells. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2015; 2016:3297363. [PMID: 26788245 PMCID: PMC4696417 DOI: 10.1155/2016/3297363] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Accepted: 09/14/2015] [Indexed: 11/17/2022]
Abstract
Ethyl carbamate (EC), a probable human carcinogen, occurs widely in many fermented foods. Previous studies indicated that EC-induced cytotoxicity was associated with oxidative stress. Wild raspberries are rich in polyphenolic compounds, which possess potent antioxidant activity. This study was conducted to investigate the protective effect of wild raspberry extracts produced before (RE) and after in vitro simulated gastrointestinal digestion (RD) on EC-induced oxidative damage in Caco-2 cells. Our primary data showed that ethyl carbamate could result in cytotoxicity and genotoxicity in Caco-2 cells and raspberry extract after digestion (RD) may be more effective than that before digestion (RE) in attenuating toxicity caused by ethyl carbamate. Further investigation by fluorescence microscope revealed that RD may significantly ameliorate EC-induced oxidative damage by scavenging the overproduction of intracellular reactive oxygen species (ROS), maintaining mitochondrial function and preventing glutathione (GSH) depletion. In addition, HPLC-ESI-MS results showed that the contents of identified polyphenolic compounds (esculin, kaempferol O-hexoside, and pelargonidin O-hexoside) were remarkably increased after digestion, which might be related to the better protective effect of RD. Overall, our results demonstrated that raspberry extract undergoing simulated gastrointestinal digestion may improve the protective effect against EC-induced oxidative damage in Caco-2 cells.
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Chen W, Su H, Xu Y, Bao T, Zheng X. Protective effect of wild raspberry (Rubus hirsutus Thunb.) extract against acrylamide-induced oxidative damage is potentiated after simulated gastrointestinal digestion. Food Chem 2015; 196:943-52. [PMID: 26593576 DOI: 10.1016/j.foodchem.2015.10.024] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 09/15/2015] [Accepted: 10/06/2015] [Indexed: 12/18/2022]
Abstract
Raspberry is well known as rich source of antioxidants, such as polyphenols and flavonoids. However, after consumption, the antioxidants are subjected to digestive conditions within the gastrointestinal tract that may result in structural and functional alterations. Our previous study indicated that acrylamide (AA)-induced cytotoxicity was associated with oxidative stress. However, the protective effect of wild raspberry extract produced before and after in vitro gastrointestinal digestion against AA-induced oxidative damage is unclear. In the present study, we found that wild raspberry extract produced after digestion (RD) had a pronounced protective effect against AA-induced cytotoxicity compared with that produced before digestion (RE). Further investigation indicated that RD significantly inhibited AA-induced intracellular reactive oxygen species (ROS) generation, mitochondrial membrane potential (MMP) collapse and glutathione (GSH) depletion. Moreover, LC-MS analysis revealed that wild raspberry underwent gastrointestinal digestion significantly increased the contents of esculin, kaempferol hexoside and pelargonidin hexoside.
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Affiliation(s)
- Wei Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
| | - Hongming Su
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yang Xu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Tao Bao
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Xiaodong Zheng
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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Boaventura BCB, Amboni RDDMC, da Silva EL, Prudencio ES, Di Pietro PF, Malta LG, Polinati RM, Liu RH. Effect of in vitro digestion of yerba mate ( Ilex paraguariensis A. St. Hil.) extract on the cellular antioxidant activity, antiproliferative activity and cytotoxicity toward HepG2 cells. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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50
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Faller ALK, Liu RH, Fialho E. Feijoada whole meal shows higher in vitro antioxidant activity than combination of individual ingredients. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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