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Cetin‐Babaoglu H, Aydın H, Kumas R, Arslan‐Tontul S. Enhancing nutritional and functional properties of rice starch by modification with Matcha extract. Food Sci Nutr 2024; 12:4284-4291. [PMID: 38873475 PMCID: PMC11167186 DOI: 10.1002/fsn3.4087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 02/23/2024] [Accepted: 02/28/2024] [Indexed: 06/15/2024] Open
Abstract
The aim of this study is to increase the functionality of rice starch by modifying matcha tea extract and to determine the effect on some physicochemical properties and starch digestibility. According to the data analyzed, treatment with matcha extract was effective in increasing the nutritional value of native rice starch. At the highest level of extract addition, total phenolic and flavonoid content reached 129.54 mg/100 g and 40.16 mg/100 g, respectively, as no phenolic or flavonoid content was detected in control. In addition, the highest DPPH and FRAP values were determined to be 296.62 μmol TE/100 g and 814.89 mg/100 g, respectively, at the highest extract addition level. Treatment with matcha extract significantly reduced the eGI of native rice starch from to 94.61 to 64.63, while resistant starch was increased from 0.90 to 33.43%. According to the physiochemical analysis, there was a positive correlation between the extract ratio and the water-holding capacity of rice starch due to the high hydrophilic capacity of the phenolic compounds. In addition, the solubility and swelling power of starch were increased by treatment with matcha extract, but high temperatures had a negative effect on these physicochemical properties.
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Affiliation(s)
| | - Hümeyra Aydın
- Food Engineering Department, Agricultural FacultySelçuk UniversityKonyaTurkey
| | - Rumeysa Kumas
- Food Engineering Department, Agricultural FacultySelçuk UniversityKonyaTurkey
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2
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Wang X, Ren Y, Li S, Guo C, Gao Z. Development of a polyphenol-enriched whole kiwifruit dietary supplement and its potential in ameliorating hyperlipidemia. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2142-2155. [PMID: 37926484 DOI: 10.1002/jsfa.13099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 10/28/2023] [Accepted: 11/06/2023] [Indexed: 11/07/2023]
Abstract
BACKGROUND Kiwifruit pomace, which contains abundant phenolic compounds, is typically discarded during the juicing process, leading to wastage of valuable resources. To address this issue, various indicators (including total acidity, sugar/acid ratio, vitamin C, total polyphenols, polyphenol monomers, and soluble solids content) of 15 kiwifruit cultivars were evaluated and juiced. Then, a polyphenol-concentrated solution from kiwifruit pomace was backfilled into kiwi juice to prepare whole nutritious compound kiwi juice, and its anti-hyperlipidemic activity on obese model mice was then investigated. RESULTS Through grey relational analysis and the technique for order preference by similarity to an ideal solution (TOPSIS), Kuimi and Huayou were identified as the predominant varieties for juicing, with weighted relevance scores of 0.695 and 0.871 respectively and TOPSIS scores of 0.6509 and 0.8220 respectively. The polyphenol content of Cuixiang pomace was 43.97 mg g-1 , making it the most suitable choice for polyphenol extraction. By backfilling a polyphenol-concentrated solution derived from Cuixiang pomace into compound kiwi juice of Huayou and Kuimi, the whole nutritious compound kiwi juice with polyphenols was produced and exhibited superior bioactivities, including enhanced hepatic oxidative stress defense, and alleviated serum lipid abnormalities. Furthermore, whole nutritious compound kiwi juice with polyphenols ameliorated host intestinal microbiota dysbiosis by increasing the relative abundance of the phyla Bacteroidota and Verrucomicrobiota. CONCLUSION A hypolipidemic dietary supplement based on kiwifruit pomace polyphenols has been successfully developed, providing an effective solution for hyperlipidemia intervention. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xingnan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Yaopeng Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
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3
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Zhang L, Kong H, Chitrakar B, Ban X, Gu Z, Hong Y, Cheng L, Li Z, Li C. The substitution sites of hydroxyl and galloyl groups determine the inhibitory activity of human pancreatic α-amylase in twelve tea polyphenol monomers. Int J Biol Macromol 2024; 259:129189. [PMID: 38181909 DOI: 10.1016/j.ijbiomac.2023.129189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 12/21/2023] [Accepted: 12/31/2023] [Indexed: 01/07/2024]
Abstract
Tea polyphenols have been reported as potential α-amylase inhibitors. However, the quantitative structure-activity relationship (QSAR) between tea polyphenols and human pancreas α-amylase (HPA) is not well understood. Herein, the inhibitory effect of twelve tea polyphenol monomers on HPA was investigated in terms of inhibitory activity, as well as QSAR analysis and interaction mechanism. The results revealed that the HPA inhibitory activity of theaflavins (TFs), especially theaflavin-3'-gallate (TF-3'-G, IC50: 0.313 mg/mL), was much stronger than that of catechins (IC50: 18.387-458.932 mg/mL). The QSAR analysis demonstrated that the determinant for the inhibitory activity of HPA was not the number of hydroxyl and galloyl groups in tea polyphenol monomers, while the substitution sites of these groups potentially might play a more important role in modulating the inhibitory activity. The inhibition kinetics and molecular docking revealed that TF-3'-G as a mixed-type inhibitor had the lowest inhibition constant and bound to the active sites of HPA with the lowest binding energy (-7.74 kcal/mol). These findings could provide valuable insights into the structures-activity relationships between tea polyphenols and the HPA inhibitors.
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Affiliation(s)
- Lan Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Haocun Kong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China
| | - Xiaofeng Ban
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China.
| | - Caiming Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China.
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Van TP, Phan QK, Quang HP, Pham GB, Thi NHN, Thi HTT, Do AD. Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation. Prev Nutr Food Sci 2023; 28:502-513. [PMID: 38188087 PMCID: PMC10764222 DOI: 10.3746/pnf.2023.28.4.502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 09/18/2023] [Accepted: 09/25/2023] [Indexed: 01/09/2024] Open
Abstract
Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous study, we demonstrated that the use of cascara as a substrate results in a special kombucha beverage with high bioactivity. Traditional kombucha fermentation using a symbiotic culture of bacteria and yeast (SCOBY) can lead to inconsistent product quality because of the lack of control over microbial composition. We successfully isolated and identified yeast and bacteria, including Saccharomyces cerevisiae, Komagataeibacter rhaeticus, and Lactobacillus brevis that are appropriate starter cultures for cascara kombucha fermentation. We also demonstrated that a supplementation with lactic acid bacteria (LAB) and a mixture of S. cerevisiae and K. rhaeticus resulted in higher total polyphenol and flavonoid content of cascara kombucha compared with the traditionally fermented product using SCOBY as the inoculum. The free radical scavenging activity, inhibitory effects on α-amylase, tyrosinase activity, and antibacterial properties of cascara kombucha were also enhanced as a result of LAB supplement. These findings provide valuable insights into the controlled microbiological composition required for the fermentation of cascara kombucha, thereby ensuring consistent quality and enhanced bioactivity of the product. Further, the use of cascara as a substrate for kombucha production not only offers various health benefits and biological effects, but also repurposes by-products from the coffee industry, which contributes to sustainable development and is eco-friendly.
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Affiliation(s)
- Thach Phan Van
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
- Department of Life Science, College of Natural Sciences, Hanyang University, Seoul 04763, Korea
| | - Quang Khai Phan
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Hoa Pham Quang
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Gia Bao Pham
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Ngoc Han Ngo Thi
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Hong Tham Truong Thi
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Anh Duy Do
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Esposito F, Pala N, Carcelli M, Boateng ST, D'Aquila PS, Mariani A, Satta S, Chamcheu JC, Sechi M, Sanna V. α-Glucosidase inhibition by green, white and oolong teas: in vitro activity and computational studies. J Enzyme Inhib Med Chem 2023; 38:2236802. [PMID: 37470394 PMCID: PMC10361001 DOI: 10.1080/14756366.2023.2236802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 07/05/2023] [Accepted: 07/10/2023] [Indexed: 07/21/2023] Open
Abstract
Natural α-glucosidase inhibitors from plant-based foods such as catechins offer an attractive strategy for their potential anti-diabetic effects. In this study, infusions of three different tea types (green, white, and oolong) were investigated for their total phenolic (TPC) and catechins (EGCG, ECG, EGC, and EC) content, and for their α-glucosidase inhibitory activities. We observed that the level of TPC in white tea was significantly higher compared to oolong and green tea, which suggests higher content of EGCG and ECG catechins in fresh young leaves. Our findings showed that the higher content of such catechins in the infusion of white tea well correlated with a strong inhibition of α-glucosidase, and such inhibition was demonstrated to be more effective than the FDA-approved drug acarbose. Then, we computationally explored the molecular requirements for enzyme inhibition, especially for the most active catechins EGCG and ECG, as well as their disposition/stability within the active site.
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Affiliation(s)
- Fabio Esposito
- Department of Medicine, Surgery and Pharmacy, Laboratory of Drug Design and Nanomedicine, University of Sassari, Sassari, Italy
| | - Nicolino Pala
- Department of Medicine, Surgery and Pharmacy, Laboratory of Drug Design and Nanomedicine, University of Sassari, Sassari, Italy
| | - Mauro Carcelli
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma, Italy
| | - Samuel T Boateng
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
| | - Paolo S D'Aquila
- Department of Biomedical Sciences, University of Sassari, Sassari, Italy
| | - Alberto Mariani
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Sassari, Italy
| | - Sandro Satta
- Department of Medicine, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
| | - Jean Christopher Chamcheu
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
| | - Mario Sechi
- Department of Medicine, Surgery and Pharmacy, Laboratory of Drug Design and Nanomedicine, University of Sassari, Sassari, Italy
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Rondanelli M, Barrile GC, Cavioni A, Donati P, Genovese E, Mansueto F, Mazzola G, Patelli Z, Pirola M, Razza C, Russano S, Sivieri C, Tartara A, Valentini EM, Perna S. A Narrative Review on Strategies for the Reversion of Prediabetes to Normoglycemia: Food Pyramid, Physical Activity, and Self-Monitoring Innovative Glucose Devices. Nutrients 2023; 15:4943. [PMID: 38068801 PMCID: PMC10707766 DOI: 10.3390/nu15234943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/16/2023] [Accepted: 11/21/2023] [Indexed: 12/18/2023] Open
Abstract
In 2019, "Nutrition Therapy for Adults with Diabetes or Prediabetes: A Consensus Report" was published. This consensus report, however, did not provide an easy way to illustrate to subjects with prediabetes (SwPs) how to follow a correct dietary approach. The purpose of this review is to evaluate current evidence on optimum dietary treatment of SwPs and to provide a food pyramid for this population. The pyramid built shows that everyday consumption should consist of: whole-grain bread or potatoes eaten with their skins (for fiber and magnesium) and low glycemic index carbohydrates (GI < 55%) (three portions); fruit and vegetables (5 portions), in particular, green leafy vegetables (for fiber, magnesium, and polyphenols); EVO oil (almost 8 g); nuts (30 g, in particular, pistachios and almonds); three portions of dairy products (milk/yogurt: 300-400 g/day); mineral water (almost 1, 5 L/day for calcium intake); one glass of wine (125 mL); and three cups of coffee. Weekly portions should include fish (four portions), white meat (two portions), protein plant-based food (four portions), eggs (egg portions), and red/processed meats (once/week). At the top of the pyramid, there are two pennants: a green one means that SwPs need some personalized supplementation (if daily requirements cannot be satisfied through diet, vitamin D, omega-3, and vitamin B supplements), and a red one means there are some foods and factors that are banned (simple sugar, refined carbohydrates, and a sedentary lifestyle). Three to four times a week of aerobic and resistance exercises must be performed for 30-40 min. Finally, self-monitoring innovative salivary glucose devices could contribute to the reversion of prediabetes to normoglycemia.
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Affiliation(s)
- Mariangela Rondanelli
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Gaetan Claude Barrile
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Alessandro Cavioni
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Paolo Donati
- AICUBE srl, 20090 Trezzano sul Naviglio, Italy; (P.D.); (S.R.)
| | - Elisa Genovese
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Francesca Mansueto
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Giuseppe Mazzola
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Zaira Patelli
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Martina Pirola
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Claudia Razza
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Stefano Russano
- AICUBE srl, 20090 Trezzano sul Naviglio, Italy; (P.D.); (S.R.)
| | - Claudia Sivieri
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Alice Tartara
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Eugenio Marzio Valentini
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (G.C.B.); (A.C.); (E.G.); (F.M.); (G.M.); (Z.P.); (M.P.); (C.R.); (C.S.); (A.T.); (E.M.V.)
| | - Simone Perna
- Department of Food, Environmental and Nutritional Sciences, Division of Human Nutrition, University of Milan, 20133 Milan, Italy;
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Geraris Kartelias I, Karantonis HC, Giaouris E, Panagiotakopoulos I, Nasopoulou C. Kombucha Fermentation of Olympus Mountain Tea ( Sideritis scardica) Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties. Foods 2023; 12:3496. [PMID: 37761205 PMCID: PMC10528074 DOI: 10.3390/foods12183496] [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: 08/22/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
This study implemented kombucha fermentation of Olympus Mountain tea (Sideritis scardica) sweetened with honey (OMTWH) in order to investigate the potential for producing a novel beverage with functional properties. The increase in the total count of bacteria and yeast suggests that the OMTWH acts as a viable substrate for supporting the proliferation of the microorganisms of the Kombucha symbiotic culture. The fermentation resulted in a reduction in pH and increased total titratable acidity. After fermentation, a statistically significant increase in the vitamins C, B1, B2, B6, B7, and B12 content was observed (p < 0.05). Total phenolics and antioxidant activity of the fermented beverage was significantly enhanced, as assessed by the method of Folin-Ciocalteu and ABTS assay, respectively. Results revealed that OMTWH had a potent inhibitory activity of α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase; OMTWH fermented with a kombucha consortium exhibited even higher inhibition. Hence, the process of kombucha fermentation can convert OMTWH into a novel beverage with enhanced functional properties.
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Affiliation(s)
- Ioannis Geraris Kartelias
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Haralabos Christos Karantonis
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Ioannis Panagiotakopoulos
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Constantina Nasopoulou
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
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Teixeira Oliveira J, Machado da Costa F, Gonçalvez da Silva T, Dotto Simões G, Dos Santos Pereira E, Quevedo da Costa P, Andreazza R, Cavalheiro Schenkel P, Pieniz S. Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential. Food Chem 2023; 408:135206. [PMID: 36528993 DOI: 10.1016/j.foodchem.2022.135206] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 11/25/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
The present study aimed to carry out the physical-chemical, antioxidant, and enzymatic characterization of green tea and kombucha. It was observed that kombucha had lower pH, higher acidity, and solids content compared to green tea. As for the concentration of total phenolic compounds by the Folin Ciocalteu method, there was no significant difference between the beverages. In the antioxidant analysis by the DPPH assay, it was observed that both green tea and kombucha presented significant antioxidant capacity. In the TBARS analysis with the pH of the beverages neutralized, both showed a significant reduction in lipid peroxidation; however, kombucha exhibited pro-oxidant activity when evaluated in its natural form by this method. The beverages also showed significant inhibitory activity of the α-glucosidase enzyme, however, green tea presented superior inhibitory potential.
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Affiliation(s)
- Jordan Teixeira Oliveira
- Programa de Pós-Graduação em Nutrição e Alimentos, Faculdade de Nutrição, Universidade Federal de Pelotas, 96610-010 Pelotas-RS, Brazil
| | - Fernanda Machado da Costa
- Programa de Pós-Graduação em Nutrição e Alimentos, Faculdade de Nutrição, Universidade Federal de Pelotas, 96610-010 Pelotas-RS, Brazil
| | - Taiciane Gonçalvez da Silva
- Programa de Pós-Graduação em Biotecnologia, Centro de Desenvolvimento Tecnológico, Universidade Federal de Pelotas, 96010-900 Capão do Leão-RS, Brazil
| | - Greice Dotto Simões
- Departamento de Nutrição, Universidade Federal de Pelotas, 96010-610, Pelotas-RS, Brasil
| | - Elisa Dos Santos Pereira
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Faculdade de Agronomia, Universidade Federal de Pelotas, 96010-900 Capão do Leão-RS, Brazil
| | - Paola Quevedo da Costa
- Programa de Pós-Graduação em Nutrição e Alimentos, Faculdade de Nutrição, Universidade Federal de Pelotas, 96610-010 Pelotas-RS, Brazil
| | - Robson Andreazza
- Programa de Pós-Graduação em Ciências Ambientais, Universidade Federal de Pelotas, 96010-020 Pelotas-RS, Brazil
| | - Paulo Cavalheiro Schenkel
- Programa de Pós-Graduação em Nutrição e Alimentos, Faculdade de Nutrição, Universidade Federal de Pelotas, 96610-010 Pelotas-RS, Brazil
| | - Simone Pieniz
- Programa de Pós-Graduação em Nutrição e Alimentos, Faculdade de Nutrição, Universidade Federal de Pelotas, 96610-010 Pelotas-RS, Brazil.
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9
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Salau VF, Erukainure OL, Koorbanally NA, Islam MS. Kolaviron modulates dysregulated metabolism in oxidative pancreatic injury and inhibits intestinal glucose absorption with concomitant stimulation of muscle glucose uptake. Arch Physiol Biochem 2023; 129:157-167. [PMID: 32799570 DOI: 10.1080/13813455.2020.1806331] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This present study investigated the antioxidative and antidiabetic properties of kolaviron by analysing its inhibitory effect on key metabolic activities linked to T2D, in vitro and ex vivo. Kolaviron significantly inhibited α-glucosidase and α-amylase activities, and intestinal glucose absorption dose-dependently, while promoting muscle glucose uptake. Induction of oxidative pancreatic injury significantly depleted glutathione level, superoxide dismutase, catalase, and ATPase activities, while elevating malondialdehyde and nitric oxide levels, acetylcholinesterase and chymotrypsin activities. These levels and activities were significantly reversed in tissues treated with kolaviron. Kolaviron depleted oxidative-induced metabolites, with concomitant restoration of oxidative-depleted metabolites. It also inactivated oxidative-induced ascorbate and aldarate metabolism, pentose and glucuronate interconversions, fructose and mannose metabolism, amino sugar and nucleotide sugar metabolism, and arginine and proline metabolism, while reactivating selenocompound metabolism. These results depict the antidiabetic properties of kolaviron as indicated by its ability to attenuate oxidative-induced enzyme activities and dysregulated metabolisms, and modulated the enzyme activities linked to hyperglycaemia.
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Affiliation(s)
- Veronica F Salau
- Department of Biochemistry, University of KwaZulu-Natal, Durban, South Africa
- Department of Biochemistry, Veritas University, Bwari, Nigeria
| | - Ochuko L Erukainure
- Department of Biochemistry, University of KwaZulu-Natal, Durban, South Africa
- Department of Pharmacology, University of the Free State, Bloemfontein, South Africa
| | - Neil A Koorbanally
- School of Chemistry and Physics, University of KwaZulu-Natal, Durban, South Africa
| | - Md Shahidul Islam
- Department of Biochemistry, University of KwaZulu-Natal, Durban, South Africa
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Maibam BD, Chakraborty S, Nickhil C, Deka SC. Effect of Euryale ferox seed shell extract addition on the in vitro starch digestibility and predicted glycemic index of wheat-based bread. Int J Biol Macromol 2023; 226:1066-1078. [PMID: 36436606 DOI: 10.1016/j.ijbiomac.2022.11.223] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 11/20/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022]
Abstract
The inhibitory effects of Euryale ferox seed shell extract (EFSSE) on the activity of α-amylase and α-glucosidase were studied. EFSSE (0.25 % to 2 %) was used to fortify bread and analyzed the in vitro starch digestibility (IVSD) digestion kinetics, and the predicted glycemic index (pGI) was estimated. The swarm intelligence supervised neural network (SISNN) technique was applied for the predictive simulation of digestion kinetics and pGI. Principal component analysis (PCA) with proportional odds modeling (POM) was used to find the most sensitive component based on the sensory attributes of bread. The inhibitory effect of EFSSE on α-amylase and α-glucosidase in terms of IC50 was 62.95 and 52.06 μg/mL, respectively. Fortification of bread with EFSSE could affect loaf volume, hardness, and color. Euryale ferox seed shell extract could decreased the rate of hydrolysis of bread. EFSSE (2 %) had a strong inhibitory impact, as evidenced by the drop in glycemic index from 94.61 to 61.66. SISNN-based kinetics was much better as compared to mathematical modeling-based digestion kinetics. Findings of the present study have shown that EFSSE could be employed as an additive to produce lower glycemic index functional bread.
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Affiliation(s)
- Baby Devi Maibam
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam PIN-784028, India
| | - Sourav Chakraborty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology, Malda, West Bengal 732141, India
| | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam PIN-784028, India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam PIN-784028, India.
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11
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Gaspardi ALA, da Silva DC, Ponte LGS, Galland F, da Silva VSN, Simabuco FM, Bezerra RMN, Pacheco MTB. In vitro inhibition of glucose gastro-intestinal enzymes and antioxidant activity of hydrolyzed collagen peptides from different species. J Food Biochem 2022; 46:e14383. [PMID: 36181391 DOI: 10.1111/jfbc.14383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 08/03/2022] [Accepted: 08/08/2022] [Indexed: 01/13/2023]
Abstract
The growing value of industrial collagen by-products has given rise to interest in extracting them from different species of animals. Intrinsic protein structure variation of collagen sources and its hydrolysis can bring about different bioactivities. This study aimed to characterize and evaluate the differences in vitro biological potential of commercial bovine (BH), fish (FH), and porcine hydrolysates (PH) regarding their antioxidant and hypoglycemic activities. All samples showed percentages above 90% of protein content, with high levels of amino acids (glycine, proline, and hydroxyproline), responsible for the specific structure of collagen. The BH sample showed a higher degree of hydrolysis (DH) (8.7%) and a higher percentage of smaller than 2 kDa peptides (74.1%). All collagens analyzed in vitro showed inhibition of pancreatic enzymes (α-amylase and α-glucosidase), with the potential to prevent diabetes mellitus. The PH sample showed higher antioxidant activities measured by ORAC (67.08 ± 4.23 μmol Trolox Eq./g) and ABTS radical scavenging (65.69 ± 3.53 μmol Trolox Eq./g) methods. For the first time, DNA protection was analyzed to hydrolyzed collagen peptides, and the FH sample showed a protective antioxidant action to supercoiled DNA both in the presence (39.51%) and in the absence (96.36%) of AAPH (reagent 2,2'-azobis(2-amidinopropane)). The results confirmed that the source of native collagen reflects on the bioactivity of hydrolyzed collagen peptides, probably due to its amino acid composition. PRACTICAL APPLICATIONS: Our data provide new application for collagen hydrolysates with hypoglycemiant and antioxidant activity. These data open discussion for future studies on the additional benefits arising from collagen peptide consumption for the prevention of aging complications or hyperglycemic conditions as observed in chronic diseases such as diabetes mellitus type II (DM 2). The confirmation of these results can open new market areas for the use of collagen with pharmacological applications or to produce new supplements. Furthermore, provides a solution for waste collagen from meat industries and adds value to the product.
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Affiliation(s)
- Ana Lais Andrade Gaspardi
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), Campinas, Brazil
| | - Daniele Cristina da Silva
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), Campinas, Brazil
| | - Luis Gustavo Saboia Ponte
- Laboratório Multidisciplinar em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Limeira, Brazil
| | - Fabiana Galland
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), Campinas, Brazil
| | - Vera Sonia Nunes da Silva
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), Campinas, Brazil
| | - Fernando Moreira Simabuco
- Laboratório Multidisciplinar em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Limeira, Brazil
| | - Rosângela Maria Neves Bezerra
- Laboratório Multidisciplinar em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Limeira, Brazil
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12
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Zheng B, Liu Z, Chen L, Qiu Z, Li T. Effect of starch-catechin interaction on regulation of starch digestibility during hot-extrusion 3D printing: Structural analysis and simulation study. Food Chem 2022; 393:133394. [PMID: 35688087 DOI: 10.1016/j.foodchem.2022.133394] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 05/30/2022] [Accepted: 06/01/2022] [Indexed: 11/04/2022]
Abstract
Recent developments of hot-extrusion 3D printing (HE-3DP) have made it possible to manipulate starch digestibility. This work investigated the regulating mechanism of starch-catechin (EC) interactions on rice starch digestibility during HE-3DP by using modern analytical techniques and computational models. The results showed that the HE-3DP processing with starch-EC interactions could significantly decrease the starch digestibility (p < 0.05) due to the formation of ordered structures including short-range ordered structure, nano-aggregates and V-type crystalline structure. Meanwhile, molecular dynamics simulations were performed to reveal the mechanism of EC as an enzyme inhibitor to enhance the resistant starch contents of rice starch to 46.1%. Results showed that EC could loosely attach to starch chains, thereby facilitating binding to Trp59 of pancreatic α-amylase and preventing starch from binding to its active pocket. These findings provide useful structural information for EC to reduce starch digestibility in the HE-3DP environment.
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Affiliation(s)
- Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zipeng Liu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| | - Zhipeng Qiu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Tianjie Li
- Department of Physics, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong SAR.
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Zhang J, Li C, Wang G, Cao J, Yang X, Liu X, Sun L. α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates. Food Res Int 2022; 157:111210. [DOI: 10.1016/j.foodres.2022.111210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/24/2022] [Accepted: 03/31/2022] [Indexed: 11/04/2022]
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14
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Shen X, Jiang X, Qian L, Zhang A, Zuo F, Zhang D. Polyphenol Extracts From Germinated Mung Beans Can Improve Type 2 Diabetes in Mice by Regulating Intestinal Microflora and Inhibiting Inflammation. Front Nutr 2022; 9:846409. [PMID: 35399678 PMCID: PMC8988681 DOI: 10.3389/fnut.2022.846409] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Accepted: 01/17/2022] [Indexed: 11/13/2022] Open
Abstract
Studies have shown that inhibiting inflammation and regulating intestinal microflora imbalance is a significant factor in controlling the development of type 2 diabetes mellitus (T2DM). This experiment studied the protective effect of polyphenol extract from germinated mung beans on diabetic C57BL/6 mice.ResultsFasting blood glucose (FBG) was decreased, glucose tolerance was increased, insulin resistance was decreased, serum lipid indexes in T2DM mice were improved, and the enzyme activities of alanine aminotransferase (ALT) and aspartate transaminase (AST) in serum were reduced. Meanwhile, the levels of interleukin 6 (IL-6), tumor necrosis factor-α (TNF-α), and C-reactive protein (CRP) in serum were decreased, the concentration of interleukin 10 (IL-10) in serum was increased, inhibiting the inflammatory reaction induced by diabetes and repairing the morphology of mice liver tissue. At the same time, germinated mung bean polyphenol (GMP) can regulate the main intestinal flora, Firmicutes, Bacteroidetes, and Proteobacteria in diabetic mice and can also regulate species diversity and improve intestinal flora imbalance. Taken together, the experimental conclusion is a certain dose of polyphenol extract from germinated mung beans that can improve mouse T2DM by inhibiting inflammatory reaction and regulating intestinal microflora.
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Affiliation(s)
- Xinting Shen
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiujie Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Lili Qian
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Aiwu Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Feng Zuo
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- *Correspondence: Dongjie Zhang
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Liu S, Zhang Q, Li H, Qiu Z, Yu Y. Comparative Assessment of the Antibacterial Efficacies and Mechanisms of Different Tea Extracts. Foods 2022; 11:foods11040620. [PMID: 35206096 PMCID: PMC8870964 DOI: 10.3390/foods11040620] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/14/2022] [Accepted: 02/17/2022] [Indexed: 12/03/2022] Open
Abstract
Tea is a popular beverage known for its unique taste and vast health benefits. The main components in tea change greatly during different processing methods, which makes teas capable of having different biological activities. We compared the antibacterial activity of four varieties of tea, including green, oolong, black, and Fuzhuan tea. All tea extracts showed antibacterial activity and Gram-positive bacteria (Enterococcus faecalis and Staphylococcus aureus) were more susceptible to tea extracts than Gram-negative bacteria (Escherichia coli and Salmonella typhimurium). Green tea extracts inhibited bacterial pathogens much more effectively in all four varieties of tea with the minimum inhibitory concentration (MIC) values at 20 mg/mL, 10 mg/mL, 35 mg/mL, and 16 mg/mL for E. faecalis, S. aureus, E. coli, and S. typhimurium, respectively. Catechins should be considered as the main antibiotic components of the four tea extracts. Total catechins were extracted from green tea and evaluated their antibacterial activity. Additional studies showed that the catechins damaged the cell membrane and increased cell membrane permeability, leading to changes in the relative electrical conductivity and the release of certain components into the cytoplasm. Tea extracts, especially green tea extracts, should be considered as safe antibacterial food additives.
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Affiliation(s)
| | | | | | | | - Youben Yu
- Correspondence: ; Tel.: +86-1872-9565-376
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16
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UĞUR H, ÇATAK J, ÖZGÜR B, EFE E, GÖRÜNMEK M, BELLİ İ, YAMAN M. Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.03022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Jale ÇATAK
- İstanbul Sabahattin Zaim University, Turkey
| | | | - Esra EFE
- İstanbul Sabahattin Zaim University, Turkey
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Boyacı D, Kavur PB, Gulec S, Yemenicioğlu A. Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols. Food Technol Biotechnol 2021; 59:337-348. [PMID: 34759765 PMCID: PMC8542185 DOI: 10.17113/ftb.59.03.21.7029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Accepted: 07/14/2021] [Indexed: 12/26/2022] Open
Abstract
Research background The use of gel-based systems as a novel method for the delivery of natural antimicrobial, antioxidant and bioactive compounds is a developing innovative solution for the food industry. This research aims to develop multifunctional active edible gels based on gelatine and its composites with improved mechanical properties. Experimental approach Antilisterial and bioactive composite gels showing different physical and active properties from classical gelatine gel were developed by loading lysozyme and green tea extract into gelatine/starch and gelatine/wax composite gels. Mechanical properties, swelling profiles, colour, release profiles, and antimicrobial and bioactive properties of the gels were characterised. Results and conclusions Gelatine/wax gels showed 1.3- to 2.1-fold higher firmness and cutting strength than gelatine and gelatine/starch composite gels that had similar firmness and cutting strengths. Work to shear of both composite gels was 1.4- to 1.9-fold higher than that of gelatine gel. The gelatine/starch gel showed the highest water absorption capacity. Green tea extract reduced soluble lysozyme in all gels, but composite gels contained higher amount of soluble lysozyme than gelatine gel. All the gels with lysozyme inhibited Listeria innocua growth in the broth media, while green tea extract showed antilisterial activity only in gelatine/wax gels. Gels with green tea extract showed antioxidant, antidiabetic (α-glucosidase and α-amylase inhibition), antihypertensive (angiotensin-converting enzyme inhibition) and antiproliferative activities (on Caco-2 human colon carcinoma cells). However, gelatine and gelatine/wax gels showed the highest antioxidant and antidiabetic activity. The gelatine/wax gels prevented phenolic browning, while green tea extract in other gels showed moderate or extensive browning. Novelty and scientific contribution This work clearly showed the possibility of improving mechanical properties and modifying water absorption and controlled release profiles of gelatine gels using gelatine/starch and gelatine/wax composites. The novel composite gels reduced browning of incorporated polyphenols and showed antilisterial and bioactive properties.
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Affiliation(s)
- Derya Boyacı
- Department of Food Engineering, Izmir Institute of Technology, 35430 Gulbahce Koyu, Urla, Izmir, Turkey.,School of Engineering, University of Lincoln, LN6 7TS Brayford Pool, Lincoln, United Kingdom
| | - Pelin Barış Kavur
- Department of Food Engineering, Izmir Institute of Technology, 35430 Gulbahce Koyu, Urla, Izmir, Turkey
| | - Sukru Gulec
- Molecular Nutrition and Human Physiology Laboratory, Faculty of Engineering, Izmir Institute of Technology, 35430 Gulbahce Koyu, Urla, Izmir, Turkey
| | - Ahmet Yemenicioğlu
- Department of Food Engineering, Izmir Institute of Technology, 35430 Gulbahce Koyu, Urla, Izmir, Turkey
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18
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Ntezimana B, Li Y, He C, Yu X, Zhou J, Chen Y, Yu Z, Ni D. Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea. Foods 2021; 10:foods10112627. [PMID: 34828907 PMCID: PMC8618261 DOI: 10.3390/foods10112627] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/20/2021] [Accepted: 10/26/2021] [Indexed: 11/25/2022] Open
Abstract
The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 ± 0.5 h, 10 ± 0.5 h, and 8 ± 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 ± 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of α-glucosidase and α-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 ± 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 ± 0.5 h to 10 ± 0.5 h withering time could improve black tea quality and nutritional characteristics.
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Affiliation(s)
- Bernard Ntezimana
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
| | - Yuchuan Li
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
| | - Chang He
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
| | - Xinlei Yu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
| | - Jingtao Zhou
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
| | - Yuqiong Chen
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
| | - Zhi Yu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
| | - Dejiang Ni
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
- Correspondence: ; Fax: +86-27-8728-2010
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Angiotensin I-converting enzyme, dipeptidyl peptidase-IV, and α-glucosidase inhibitory potential of hazelnut meal protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00994-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Liu S, Ai Z, Meng Y, Chen Y, Ni D. Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells. Food Res Int 2021; 148:110604. [PMID: 34507748 DOI: 10.1016/j.foodres.2021.110604] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 07/03/2021] [Accepted: 07/11/2021] [Indexed: 10/20/2022]
Abstract
Tea is one of the most popular beverages in the world and is believed to be beneficial for health. The main components in tea change greatly depending on different processes, and thus, the effects of different teas on human health may differ. In this study, we compared the effect of green, oolong, black, and dark tea extracts on sucrase-isomaltase (SI) activity and glucose transport, which are two intervention options for postprandial blood glucose control, using Caco-2 cells as a model. Theaflavin-rich black tea extracts showed the highest inhibition of SI activity and retardation of the hydrolysis of sucrose, maltose, and isomaltose, with IC50 values of 8.34 μg/mL, 16.10 μg/mL, and 21.63 μg/mL, respectively. All four kinds of tea extracts caused a dose-dependent inhibition of glucose transport, which were closely related to the catechin content. Green tea extracts showed the highest inhibition of glucose transport and was more effective against sodium-dependent glucose cotransporter 1 (SGLT1) than glucose transporter 2 (GLUT2) in the management of glucose transport. Black tea extracts also inhibited glucose transport despite low level of catechins. The reason could partly lie in the suppression of Na+/K+-ATPase, which reduced the energy needed for SGLT1 to actively transport glucose. Furthermore, the mRNA level of SI, SGLT1, GLUT2, and Na+/K+-ATPase in Caco-2 cells were significantly reduced after treatment with tea extracts for 2 h. These in vitro studies suggested that tea could be used as a functional food in the diet to modulate postprandial hyperglycaemia for diabetic patients.
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Affiliation(s)
- Shuyuan Liu
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China; Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zeyi Ai
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China.
| | - Yang Meng
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Yuqiong Chen
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China.
| | - Dejiang Ni
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China.
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21
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Ban X, Guo Y, Kaustubh B, Li C, Gu Z, Hu K, Li Z. The Global Amylase Research Trend in Food Science Technology: A Data-Driven Analysis. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1961267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ya Guo
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi, China
| | - Bhalerao Kaustubh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, USA
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengbiao Gu
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, China
| | - Kai Hu
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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22
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Li L, Xu H, Zhou J, Yu J, Copeland L, Wang S. Mechanisms Underlying the Effect of Tea Extracts on In Vitro Digestion of Wheat Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8227-8235. [PMID: 34251195 DOI: 10.1021/acs.jafc.1c02526] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The effect of extracts from four types of tea made from Camelia sinensis (green, white, black, and oolong) on in vitro amylolysis of gelatinized starch and the underlying mechanisms were studied. Of the four extracts, black tea extract (BTE) gave the strongest inhibition of starch digestion and on α-amylase activity. Fluorescence quenching and surface plasmon resonance (SPR) showed compounds in BTE bound to α-amylase more strongly than those in the green, white, and oolong tea extracts. Individual testing of five phenolic compounds abundant in tea extracts showed that theaflavins had a greater inhibitory effect than catechins on α-amylase. SPR showed that theaflavins had much lower equilibrium dissociation constants and therefore bound more tightly to α-amylase than catechins. We conclude that BTE had a stronger inhibitory effect on in vitro enzymatic starch digestion than the other tea extracts, mainly due to the higher content of theaflavins causing stronger inhibition of α-amylase.
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Affiliation(s)
- Liujing Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Hanbin Xu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jiaping Zhou
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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Zhou Y, Jiang Q, Ma S, Zhou X. Effect of quercetin on the in vitro Tartary buckwheat starch digestibility. Int J Biol Macromol 2021; 183:818-830. [PMID: 33965481 DOI: 10.1016/j.ijbiomac.2021.05.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 03/04/2021] [Accepted: 05/02/2021] [Indexed: 11/29/2022]
Abstract
Tartary buckwheat is one of the few pseudocereals with abundant flavonoids and starch. However, there are different views on the digestibility of Tartary buckwheat starch (TBS) because of its particle size and structure. In this study, fluorescence spectrum methods and enzymatic kinetics were used to investigate the interaction between TBS /two glycosidase (α-amylase and α-glucosidase) and quercetin to explore its digestive properties and provide a perspective regarding the application of TBS in functional starch products. The results showed that the interaction between TBS and quercetin was probably weak hydrophobic force and hydrogen bonding. The inhibitory effect of quercetin on α-amylase was better than that on α-glucosidase. The half inhibitory concentrations (IC50) of quercetin to α-amylase and α- glucosidase was (270 ± 3.31) and (544 ± 9.01) μg/mL, respectively. The intrinsic fluorescence of two enzymes was statically quenched by forming a complex with quercetin. Quercetin also increased the microenvironment hydrophilicity of tryptophan residues in glycosidase. In vitro digestion experiment demonstrated that quercetin and TBS co-gelatinized together was more effective to inhibit TBS hydrolysis than quercetin itself alone. In the first-order kinetic and LOS model, quercetin-starch gel structure and quercetin inhibitory activity against enzymes had synergistic effects of the TBS digestion.
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Affiliation(s)
- Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qingyi Jiang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Sijia Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
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Xie G, Yan J, Lu A, Kun J, Wang B, Song C, Tong H, Meng Q. Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan. Bioengineered 2021; 12:1251-1263. [PMID: 33904375 PMCID: PMC8806275 DOI: 10.1080/21655979.2021.1903237] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Processing method is considered as a major factor that affects biotransformation of phytochemicals in tea and leads to diverse flavor and bioactivity of tea. In the present work, six typical tea manufacturing processings were employed to compare the effect on chemical composition of teas through using leaves of the single tea cultivar – – Camellia sinensis var. Meizhan. And in vitro antioxidant activity, inhibition against α-glucosidase and three lipid metabolism enzymes of these teas were also investigated, the relationships among them were analyzed further. As fresh leaves were processed into six categories of teas, the content of total catechins (TCs) has decreased in varying degrees while theaflavins (TFs) has increased. The antioxidant capacity composite index (ACCI) from high to low were green tea, yellow tea, oolong tea, white tea, dark tea, and black tea with the range from 98.44 to 58.38, which dominated by the content of TCs. Furthermore, all categories of teas possessed an inhibition effect on the pancreatic lipase (PL), 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMG-COA reductase), lecithin cholesterol acyltransferase (LCAT), and α-glucosidase. The inhibition rate of PL and α-glucosidase appears to be positively influenced by TFs content (r =0.863, r =0.857, p < 0.05) while that of LCAT showed significant positive correlations with the content of tea polyphonels (TPs) (r = 0.902, p < 0.01). These results provide a better understanding of the relationships between processing method and chemical components of tea. It is suggested that various tea categories possess potential healthy effects which could serve as promising nutritional supplements.![]() ![]()
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Affiliation(s)
- Guanhua Xie
- College of Food Science, Southwest University, Chongqing, China
| | - Jingna Yan
- College of Food Science, Southwest University, Chongqing, China
| | - Anxia Lu
- College of Food Science, Southwest University, Chongqing, China
| | - Jirui Kun
- College of Food Science, Southwest University, Chongqing, China
| | - Bei Wang
- College of Food Science, Southwest University, Chongqing, China
| | - Chengda Song
- College of Food Science, Southwest University, Chongqing, China
| | - Huarong Tong
- College of Food Science, Southwest University, Chongqing, China
| | - Qing Meng
- College of Food Science, Southwest University, Chongqing, China
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Wu X, Qiu B, Chen Y, Shi Y, Zhu J, Liu X, Zhao D. Online coupling Fe3O4@ZIF-67@α-glucosidase biomicroreactor with high performance liquid chromatography for rapid screening of α-glucosidase inhibitors in tea and their inhibitory activity research. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1159:122398. [DOI: 10.1016/j.jchromb.2020.122398] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 10/02/2020] [Accepted: 10/05/2020] [Indexed: 12/21/2022]
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26
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Wang S, Wu T, Cui W, Liu M, Wu Y, Zhao C, Zheng M, Xu X, Liu J. Structure and in vitro digestibility on complex of corn starch with soy isoflavone. Food Sci Nutr 2020; 8:6061-6068. [PMID: 33282258 PMCID: PMC7684621 DOI: 10.1002/fsn3.1896] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 09/01/2020] [Accepted: 09/01/2020] [Indexed: 12/15/2022] Open
Abstract
Rapid starch digestion rate is negative for the normal level of human blood glucose. This study investigated the protective effects of corn starch (CS) complexed with soy isoflavone (SI) on the control of starch digestibility and glycemic index (GI). The structure of the corn starch-soy isoflavone (CS-SI) complexes was characterized by Fourier transform infrared (FT-IR), X-ray diffraction (XRD), Thermogravimetric analysis (TGA), and Differential scanning calorimetry (DSC), and the complexes digestibility was evaluated using in vitro digestion model. The results of FT-IR spectrum showed that, compared with corn starch, new characteristic peaks were not occurred in CS-SI complexes, and the value of R1047/1022 was decreased, which indicated the short-range structure of CS-SI complexes had been reduced. The V-shaped structure characteristic peaks occurred obviously in CS-SI complexes detected by XRD patterns, which formed a new crystalline structure. The thermal stability was improved in CS-SI complexes revealed by TGA and DTG curves that the thermal cracking temperature increased from 315°C to 320°C. The enthalpy (ΔH) of CS-SI complexes decreased from 2.34 J/g to 1.75 J/g showed by DSC data, which indicated that the ordered structure of starch was destroyed. Furthermore, the content of resistant starch increased from 10.53% to 21.78% and predicted glycemic index (pGI) reduced in CS-SI complexes. In conclusion, the digestibility and pGI of starch can be improved by complexed with soy isoflavone.
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Affiliation(s)
- Siqi Wang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Tianhao Wu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Weijian Cui
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Meihong Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Yuzhu Wu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Chengbin Zhao
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Mingzhu Zheng
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Xiuying Xu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Jingsheng Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
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Maltoheptaoside hydrolysis with chromatographic detection and starch hydrolysis with reducing sugar analysis: Comparison of assays allows assessment of the roles of direct α-amylase inhibition and starch complexation. Food Chem 2020; 343:128423. [PMID: 33168261 DOI: 10.1016/j.foodchem.2020.128423] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 10/13/2020] [Accepted: 10/14/2020] [Indexed: 11/21/2022]
Abstract
The aim was to determine inhibition of human α-amylase activity by (poly)phenols using maltoheptaoside as substrate with direct chromatographic product quantification, compared to hydrolysis of amylose and amylopectin estimated using 3,5-dinitrosalicylic acid. Acarbose exhibited similar IC50 values (50% inhibition) with maltoheptaoside, amylopectin or amylose as substrates (2.37 ± 0.11, 3.71 ± 0.12 and 2.08 ± 0.01 µM respectively). Epigallocatechin gallate, quercetagetin and punicalagin were weaker inhibitors of hydrolysis of maltoheptaoside (<50% inhibition) than amylose (IC50: epigallocatechin gallate = 20.41 ± 0.25 µM, quercetagetin = 30.15 ± 2.05 µM) or amylopectin. Interference using 3,5-dinitrosalicylic acid was in the order punicalagin > epigallocatechin gallate > quercetagetin, with minimal interference using maltoheptaoside as substrate. The main inhibition mechanism of epigallocatechin gallate and punicalagin was through complexation with starch, especially amylose, whereas only quercetagetin additionally binds to the α-amylase active site. Interference is minimised using maltoheptaoside as substrate with product detection by chromatography, potentially allowing assessment of direct enzyme inhibition by almost any compound.
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Reszka M, Serdiuk IE, Kozakiewicz K, Nowacki A, Myszka H, Bojarski P, Liberek B. Influence of a 4'-substituent on the efficiency of flavonol-based fluorescent indicators of β-glycosidase activity. Org Biomol Chem 2020; 18:7635-7648. [PMID: 32960207 DOI: 10.1039/d0ob01505a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This article presents novel fluorescent probes, based on the excited-state intramolecular proton transfer (ESIPT) phenomenon and flavonols, sensitive to the action of specific glycosidases. 4'-Substituted flavonols were synthesized, using various approaches, and glycosylated with d-glucose, N-acetyl-d-glucosamine and d-glucuronic acid. Evaluation of the β-glycosidase activities was performed in neutral and acidic pH. In all the cases examined, an acidic environment accelerated enzymatic hydrolysis. It was demonstrated that the 4'-chloroflavonyl glycosides of all sugars tested, both in neutral and acidic pH, are the ones most sensitive to the presence of hydrolase. In turn, 4'-dimethylaminoflavonyl glucoside is not sensitive to glucosidase action at all. Generally, the rate of enzymatic hydrolysis increases as the electron-withdrawing nature of the 4'-substituent increases. An exception is the trifluoromethyl group which, in spite of having the most favourable Hammett constant, does not contribute enough to increase the rate of hydrolysis of its glucoside. The presented experimental results are supported by the electrostatic potential (ESP) analysis and related to the mechanisms of glycoside bond enzymatic hydrolysis.
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Affiliation(s)
- Milena Reszka
- Faculty of Chemistry, University of Gdańsk, Wita Stwosza 63, 80-308 Gdańsk, Poland.
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29
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D'Costa AS, Bordenave N. Inhibition of starch digestion by flavonoids: Role of flavonoid-amylase binding kinetics. Food Chem 2020; 341:128256. [PMID: 33035827 DOI: 10.1016/j.foodchem.2020.128256] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 09/17/2020] [Accepted: 09/27/2020] [Indexed: 02/02/2023]
Abstract
In this study, kinetics of binding between α-amylase and green tea flavonoids were investigated by fluorescence quenching (FQ). Their effect on α-amylase inhibition was evaluated. Whereas epicatechin (EC) and epigallocatechin (EGC) exhibited slow binding kinetics (in the order of minutes), epicatechin gallate (ECG) and epigallocatechin gallate (ECGC) exhibited very rapid binding (in the order of seconds) with Human Salivary α-amylase (HSA) and Porcine Pancreatic α-amylase (PPA). EGCG reached maximum inhibition of HSA and PPA with short incubation time whereas maximum inhibition of HSA and PPA by EC was reached only after 45 to 60 min of incubation. Similar results with ECG and EGC, but not in line with FQ kinetics, highlighted possible interferences of starch-flavonoid interaction in the binding and inhibition process. These results suggest that incubation times of enzymes and flavonoids shall be evaluated prior to enzyme inhibition testing in order to ensure consistent and reliable results.
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Affiliation(s)
- A S D'Costa
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada
| | - N Bordenave
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada.
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30
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Zhang Y, Santosa RW, Zhang M, Huo J, Huang D. Characterization and bioactivity of proanthocyanidins during Malay cherry (Lepisanthes alata) fruit ripening. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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32
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Marillán C, Uquiche E. Inhibition of α-amylase activity by extracts from Leptocarpha rivularis stalks obtained with supercritical CO2. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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33
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Ni D, Ai Z, Munoz-Sandoval D, Suresh R, Ellis PR, Yuqiong C, Sharp PA, Butterworth PJ, Yu Z, Corpe CP. Inhibition of the facilitative sugar transporters (GLUTs) by tea extracts and catechins. FASEB J 2020; 34:9995-10010. [PMID: 32564472 DOI: 10.1096/fj.202000057rr] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/17/2020] [Accepted: 05/05/2020] [Indexed: 01/21/2023]
Abstract
Tea polyphenolics have been suggested to possess blood glucose lowering properties by inhibiting sugar transporters in the small intestine and improving insulin sensitivity. In this report, we studied the effects of teas and tea catechins on the small intestinal sugar transporters, SGLT1 and GLUTs (GLUT1, 2 and 5). Green tea extract (GT), oolong tea extract (OT), and black tea extract (BT) inhibited glucose uptake into the intestinal Caco-2 cells with GT being the most potent inhibitor (IC50 : 0.077 mg/mL), followed by OT (IC50 : 0.136 mg/mL) and BT (IC50 : 0.56 mg/mL). GT and OT inhibition of glucose uptake was partial non-competitive, with an inhibitor constant (Ki ) = 0.0317 and 0.0571 mg/mL, respectively, whereas BT was pure non-competitive, Ki = 0.36 mg/mL. Oocytes injected to express small intestinal GLUTs were inhibited by teas, but SGLT1 was not. Furthermore, catechins present in teas were the predominant inhibitor of glucose uptake into Caco-2 cells, and gallated catechins the most potent: CG > ECG > EGCG ≥ GCG when compared to the non-gallated catechins (C, EC, GC, and EGC). In Caco-2 cells, individual tea catechins reduced the SGLT1 gene, but not protein expression levels. In contrast, GLUT2 gene and protein expression levels were reduced after 2 hours exposure to catechins but increased after 24 hours. These in vitro studies suggest teas containing catechins may be useful dietary supplements capable of blunting postprandial glycaemia in humans, including those with or at risk to Type 2 diabetes mellitus.
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Affiliation(s)
- Dejiang Ni
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan City, China.,Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutrition, King's College London, London, UK
| | - Zeyi Ai
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan City, China.,Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing City, China
| | - Diana Munoz-Sandoval
- Faculty of Life Sciences and Medicine, Department of Nutritional Sciences, King's College London, London, UK
| | - Reshma Suresh
- Faculty of Life Sciences and Medicine, Department of Nutritional Sciences, King's College London, London, UK
| | - Peter R Ellis
- Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutrition, King's College London, London, UK
| | - Chen Yuqiong
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan City, China
| | - Paul A Sharp
- Faculty of Life Sciences and Medicine, Department of Nutritional Sciences, King's College London, London, UK
| | - Peter J Butterworth
- Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutrition, King's College London, London, UK
| | - Zhi Yu
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan City, China
| | - Christopher P Corpe
- Faculty of Life Sciences and Medicine, Department of Nutritional Sciences, King's College London, London, UK
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34
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Ercan P, El SN. Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase. INT J VITAM NUTR RES 2020; 91:16-24. [PMID: 32326848 DOI: 10.1024/0300-9831/a000652] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.
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Affiliation(s)
- Pınar Ercan
- Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey
| | - Sedef Nehir El
- Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey
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35
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Qu F, Zeng W, Tong X, Feng W, Chen Y, Ni D. The new insight into the influence of fermentation temperature on quality and bioactivities of black tea. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108646] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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36
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Cambaza E, Sultane H. Update on the Evaluation of the Anti-Obesity Effect of Green Tea (Camellia sinensis). CLINICAL AND EXPERIMENTAL HEALTH SCIENCES 2019. [DOI: 10.33808/clinexphealthsci.523921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Insight into the characterization and digestion of lotus seed starch-tea polyphenol complexes prepared under high hydrostatic pressure. Food Chem 2019; 297:124992. [DOI: 10.1016/j.foodchem.2019.124992] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 06/06/2019] [Accepted: 06/10/2019] [Indexed: 12/20/2022]
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38
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Physical and sensory characterisation of noodles with added native and denatured pea protein isolate. Food Chem 2019; 294:152-159. [DOI: 10.1016/j.foodchem.2019.05.042] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 03/26/2019] [Accepted: 05/07/2019] [Indexed: 11/22/2022]
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39
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Wang L, Chen Y, Wu F, Wu S, Hu X, Shi Y. LUTI: a double-function inhibitor isolated from naked flax seeds. Acta Biochim Biophys Sin (Shanghai) 2019; 51:989-996. [PMID: 31555798 DOI: 10.1093/abbs/gmz087] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Indexed: 11/14/2022] Open
Abstract
Acute glucose fluctuation during the postprandial period causes a risk for type 2 diabetes mellitus (T2DM). α-Glucosidase inhibitors have been approved as therapeutic agents for diabetes. In the present study, a protein with α-glucosidase inhibitory activity from Flax (Linum usitatissimum) seeds was isolated using a one-step purification with Q-Sepharose4B column, followed by Sephacryl S-200 size-exclusion chromatography. It was identified as a trypsin inhibitor, named L. usitatissimum trypsin inhibitor (LUTI). The half maximal inhibitory concentration (IC50) of LUTI was 113.92 μM for α-glucosidase and 6.17 μM for trypsin. Lineweaver-Burk kinetic experiment showed that the protein exhibited two distinct inhibitory modes, a competitive inhibitor type for α-glucosidase and a non-competitive type for trypsin. The interaction between LUTI and α-glucosidase was detected through gel filtration chromatography and dynamic light scattering. Increased glucose consumption and lactic acid production were also observed following LUTI treatment in Caco-2 and HepG2 cells. LUTI inhibits not only the activity of trypsin but also the activity of α-glucosidase. It is expected that LUTI will become an oral hypoglycemic polypeptide drug for T2DM.
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Affiliation(s)
- Lei Wang
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China
| | - Yinglu Chen
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China
| | - Feng Wu
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China
| | - Shasha Wu
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China
| | - Xiaojun Hu
- Institute of Agricultural Products Processing, Shanxi Academy of Agricultural Sciences, Taiyuan, China
| | - Yawei Shi
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China
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40
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Qu F, Liu S, He C, Zhou J, Zhang S, Ai Z, Chen Y, Yu Z, Ni D. Comparison of the Effects of Green and Black Tea Extracts on Na
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/K
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‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice. Mol Nutr Food Res 2019; 63:e1801039. [DOI: 10.1002/mnfr.201801039] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 04/19/2019] [Indexed: 11/06/2022]
Affiliation(s)
- Fengfeng Qu
- Key Laboratory of Horticultural Plant BiologyMinistry of EducationCollege of Horticulture and Forestry SciencesHuazhong Agricultural University Wuhan 430070 China
| | - Shuyuan Liu
- Key Laboratory of Horticultural Plant BiologyMinistry of EducationCollege of Horticulture and Forestry SciencesHuazhong Agricultural University Wuhan 430070 China
| | - Chang He
- Key Laboratory of Horticultural Plant BiologyMinistry of EducationCollege of Horticulture and Forestry SciencesHuazhong Agricultural University Wuhan 430070 China
| | - Jingtao Zhou
- Key Laboratory of Horticultural Plant BiologyMinistry of EducationCollege of Horticulture and Forestry SciencesHuazhong Agricultural University Wuhan 430070 China
| | - Shanming Zhang
- Key Laboratory of Horticultural Plant BiologyMinistry of EducationCollege of Horticulture and Forestry SciencesHuazhong Agricultural University Wuhan 430070 China
| | - Zeyi Ai
- Key Laboratory of Horticultural Plant BiologyMinistry of EducationCollege of Horticulture and Forestry SciencesHuazhong Agricultural University Wuhan 430070 China
| | - Yuqiong Chen
- Key Laboratory of Horticultural Plant BiologyMinistry of EducationCollege of Horticulture and Forestry SciencesHuazhong Agricultural University Wuhan 430070 China
| | - Zhi Yu
- Key Laboratory of Horticultural Plant BiologyMinistry of EducationCollege of Horticulture and Forestry SciencesHuazhong Agricultural University Wuhan 430070 China
| | - Dejiang Ni
- Key Laboratory of Horticultural Plant BiologyMinistry of EducationCollege of Horticulture and Forestry SciencesHuazhong Agricultural University Wuhan 430070 China
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42
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Chi C, Li X, Zhang Y, Chen L, Xie F, Li L, Bai G. Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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43
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Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.066] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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44
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Lee JH, Hwang CE, Son KS, Cho KM. Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties. Food Chem 2019; 272:362-371. [PMID: 30309556 DOI: 10.1016/j.foodchem.2018.08.052] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 07/14/2018] [Accepted: 08/10/2018] [Indexed: 11/23/2022]
Abstract
This research was the first to demonstrate the variations of nutritional constituents, glucosidase properties and antioxidant activities in soybeans during different solid state fermentation times (germination → 5 periods for 12 days) with Tricholoma matsutake. Total isoflavones were significantly reduced (2661.54 → 1559.04 μg/g) with the increase of aglycone contents (107.61 → 1285.66 μg/g, 12 times) for fermentation, whereas amino acid and fatty acid slightly increased. Among them, daidzein (43.2 → 43.6 → 421.9 → 721.4 → 634.0 μg/g), genistein (52.7 → 24.4 → 339.5 → 546.6 → 512.8 μg/g) and glutamic acid (0.3 → 1.7 → 3.9 → 6.6 → 16.1 mg/g) markedly increased between germinated and fermented soybeans. Total phenolic contents and antioxidant abilities also considerably increased, especially, ABTS displayed the predominant scavenging capacities (33.1 → 94.8%) at 200 μg/ml, followed by DPPH (11.9 → 87.0%) and hydroxyl (11.2 → 49.2%) radicals. Interestingly, α-glucosidase inhibition (11.8 → 84.9%) and β-glucosidase (3.1 → 40.3 unit/g) exhibited the highest activities after 9 days. Our results implied that fermented soybeans may be contributed to enhance the soybean value in nutrition and biological effect aspects to development of new functional foods.
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Affiliation(s)
- Jin Hwan Lee
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 52725, Republic of Korea
| | - Chung Eun Hwang
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Kwang Sik Son
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea.
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45
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Xu P, Chen L, Wang Y. Effect of storage time on antioxidant activity and inhibition on α-Amylase and α-Glucosidase of white tea. Food Sci Nutr 2019; 7:636-644. [PMID: 31061706 PMCID: PMC6493899 DOI: 10.1002/fsn3.899] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 11/04/2018] [Accepted: 11/07/2018] [Indexed: 11/09/2022] Open
Abstract
White tea is considered as a special kind of tea not only for its simplest process, but also for its endurable storage. However, little studies have been done about the changes of white tea with increasing aging time, including its composition and health‐imparting effects. In the present work, white tea aged 1 year (WT‐1), 3 years (WT‐3), and 5 years (WT‐5) were collected. Their major chemical compounds, antioxidant activities, and inhibitory effects on α‐Amylase and α‐Glucosidase were evaluated. Results showed that white tea of different storage time showed good antioxidant activity in DPPH, ABTS, and FRAP assay, which decreases with the prolongation of storage time. The inhibitory effects on α‐Amylase and α‐Glucosidase which are key enzymes related to type II diabetes in vitro, are also observed in the similar trend. Meanwhile, prolongation of storage time decreased the content of polyphenols, the main bioactive compounds in tea, which may lead to decrease in the activities investigated.
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Affiliation(s)
- Ping Xu
- Department of Tea Science Zhejiang University Hangzhou China.,Development and Quality Improvement Key Laboratory of Horticultural Plant Growth Chinese Ministry of Agriculture Hangzhou China
| | - Lin Chen
- Department of Tea Science Zhejiang University Hangzhou China
| | - Yuefei Wang
- Department of Tea Science Zhejiang University Hangzhou China.,Development and Quality Improvement Key Laboratory of Horticultural Plant Growth Chinese Ministry of Agriculture Hangzhou China
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46
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Zhu J, Chen C, Zhang B, Huang Q. The inhibitory effects of flavonoids on α-amylase and α-glucosidase. Crit Rev Food Sci Nutr 2019; 60:695-708. [DOI: 10.1080/10408398.2018.1548428] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Jianzhong Zhu
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Sino-Singapore International Joint Research Institute, Guangzhou, China
| | - Chun Chen
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
| | - Bin Zhang
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Sino-Singapore International Joint Research Institute, Guangzhou, China
| | - Qiang Huang
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Sino-Singapore International Joint Research Institute, Guangzhou, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
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Almeida TSD, Araújo MEM, Rodríguez LG, Júlio A, Mendes BG, Santos RMBD, Simões JAM. Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas. BRAZ J PHARM SCI 2019. [DOI: 10.1590/s2175-97902019000117695] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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48
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Desseaux V, Stocker P, Brouant P, Ajandouz EH. The Mechanisms of Alpha-Amylase Inhibition by Flavan-3-Ols and the Possible Impacts of Drinking Green Tea on Starch Digestion. J Food Sci 2018; 83:2858-2865. [DOI: 10.1111/1750-3841.14353] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/20/2018] [Accepted: 08/24/2018] [Indexed: 02/02/2023]
Affiliation(s)
- Véronique Desseaux
- Authors are with CNRS, Cent Marseille, iSm2, Marseille; Aix Marseille Univ.; Faculté des Sciences et Techniques de Saint Jérôme, Case 342 13397 Marseille France
| | - Pierre Stocker
- Authors are with CNRS, Cent Marseille, iSm2, Marseille; Aix Marseille Univ.; Faculté des Sciences et Techniques de Saint Jérôme, Case 342 13397 Marseille France
| | - Pierre Brouant
- Authors are with CNRS, Cent Marseille, iSm2, Marseille; Aix Marseille Univ.; Faculté des Sciences et Techniques de Saint Jérôme, Case 342 13397 Marseille France
| | - El Hassan Ajandouz
- Authors are with CNRS, Cent Marseille, iSm2, Marseille; Aix Marseille Univ.; Faculté des Sciences et Techniques de Saint Jérôme, Case 342 13397 Marseille France
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Effect of Tea/Tea Extracts on α‐Glucan Hydrolysis by Enzymes In Vitro and In Vivo − With Parallel Impacts on Health. STARCH-STARKE 2018. [DOI: 10.1002/star.201700339] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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50
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Rothenberg DO, Zhou C, Zhang L. A Review on the Weight-Loss Effects of Oxidized Tea Polyphenols. Molecules 2018; 23:E1176. [PMID: 29758009 PMCID: PMC6099746 DOI: 10.3390/molecules23051176] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 05/06/2018] [Accepted: 05/09/2018] [Indexed: 12/16/2022] Open
Abstract
The mechanistic systems in the body through which tea causes weight loss are complex and multi-dimensional. Additionally, the bioactive components in tea such as catechins, caffeine, and products of tea polyphenol oxidation vary greatly from one major tea type to the next. Green tea has been the primary subject of consideration for investigation into the preventative health effects of tea because it contains the highest levels of phenolic compounds and retains the highest antioxidant capabilities of any major tea type. However, recent research suggests decreasing body fat accumulation has little to do with antioxidant activity and more to do with enzyme inhibition, and gut microbiota interactions. This paper reviews several different tea polyphenol-induced weight-loss mechanisms, and purposes a way in which these mechanisms may be interrelated. Our original 'short-chain fatty acid (SCFA) hypothesis' suggests that the weight-loss efficacy of a given tea is determined by a combination of carbohydrate digestive enzyme inhibition and subsequent reactions of undigested carbohydrates with gut microbiota. These reactions among residual carbohydrates, tea polyphenols, and gut microbiota within the colon produce short-chain fatty acids, which enhance lipid metabolism through AMP-activated protein kinase (AMPK) activation. Some evidence suggests the mechanisms involved in SCFA generation may be triggered more strongly by teas that have undergone fermentation (black, oolong, and dark) than by non-fermented (green) teas. We discussed the mechanistic differences among fermented and non-fermented teas in terms of enzyme inhibition, interactions with gut microbiota, SCFA generation, and lipid metabolism. The inconsistent results and possible causes behind them are also discussed.
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Affiliation(s)
| | - Caibi Zhou
- Department of Tea Science, Qiannan Normal University for Nationalities, Duyun 558000, China.
| | - Lingyun Zhang
- College of Horticulture Science, South China Agricultural University, Guangzhou 510640, China.
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