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Rasaq WA, Thiruchenthooran V, Wirkijowska K, Valentin M, Bobak Ł, Adaobi Igwegbe C, Białowiec A. Hydrothermal carbonization of combined food waste: A critical evaluation of emergent products. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 189:44-57. [PMID: 39173471 DOI: 10.1016/j.wasman.2024.08.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2024] [Revised: 07/22/2024] [Accepted: 08/15/2024] [Indexed: 08/24/2024]
Abstract
Hydrothermal carbonization (HTC) increasingly appears as an eco-friendly method for managing food waste (FW). In this work, a combination of FW was subjected to HTC, and products were critically evaluated. This involved a lab-scale pressure reactor and optimization of HTC conditions: temperature (220-340 °C) and residence time (90-260 min) via central composite design type of response surface methodology (CCD-RSM). Results showed varying temperatures and residence time to impact the hydrochar (HC) and hydrothermal carbonization aqueous phase (HTC-AP) properties. Although HC produced through HTC exhibited lower ash content (<2%) despite higher fixed carbon (>55 %) with respect to the raw FW, the heating value of HC ranged from 19.2 to 32.5 MJ/kg. Temperature primarily influenced FW conversion, affecting carbonaceous properties. Saturated fatty acids (SFA) were found to be predominant in the HTC-AP under all tested operating conditions (77.3, 48.4, and 37.1 wt% for HTC at 340, 280, and 220 °C in 180 min, respectively). Total phosphorus recovery in HC and HTC-AP respectively peaked at 340 °C and 220 °C in 180 min. The study concludes that HTC holds promise for energy-dense biofuel production, nutrient recovery, and fostering a circular economy.
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Affiliation(s)
- Waheed A Rasaq
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., Wrocław 51-630, Poland.
| | - Vaikunthavasan Thiruchenthooran
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, Wrocław 50-375, Poland.
| | - Katarzyna Wirkijowska
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., Wrocław 51-630, Poland.
| | - Marvin Valentin
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., Wrocław 51-630, Poland.
| | - Łukasz Bobak
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wrocław 51-630, Poland.
| | - Chinenye Adaobi Igwegbe
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., Wrocław 51-630, Poland; Department of Chemical Engineering, Nnamdi Azikiwe University, P.M.B. 5025, Awka 420218, Nigeria.
| | - Andrzej Białowiec
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., Wrocław 51-630, Poland.
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Naibaho J, Bobak Ł, Wojdyło A, Korzeniowska M, Lu Y, Yang B. Synergistic effect of bath-ultrasonication and heating treatments on two-steps treatment of brewers' spent grain. Heliyon 2024; 10:e35166. [PMID: 39170574 PMCID: PMC11336400 DOI: 10.1016/j.heliyon.2024.e35166] [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: 01/31/2024] [Revised: 06/22/2024] [Accepted: 07/24/2024] [Indexed: 08/23/2024] Open
Abstract
The study aimed to evaluate the chemical composition, antioxidant activity and techno-functionality of brewers' spent grain (BSG) treated with two-steps treatment involving 5, 15, and 25 min bath-ultrasonication (USB) continued with autoclave (AH) at 90, 110, and 130 °C and/or water-bath (CWH) at 80, 90, and 100 °C. The two-steps treatments slightly affected the water- and oil-holding capacity and extractable fat content. Most of the two-steps treatments increased the amount of flavan-3-ols and phenolic acids, up to 4 times higher compared to its control. The two-steps treatment involving CWH had no significant (p > 0.05) impact on fat content, antioxidants and techo-functionality of BSG. Up to 15 min USB increased the poly-unsaturated fatty acids and lowered the amount of saturated fatty acids. In conclusion, the two-steps treatment consists of USB (up to 15 min) continued with AH and CWH increased the amount of nutritional-related chemical composition such as UFA and phenolic acids as well as antioxidant activity of BSG.
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Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
- Department of Food Chemistry and Technology, Ashtown Food Research Center – Teagasc, Ashtown, Dublin 15, D15 DY05, Dublin, Ireland
| | - Łukasz Bobak
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
| | - Yuyun Lu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore, 117542, Singapore
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland
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Onaolapo MC, Alabi OD, Akano OP, Olateju BS, Okeleji LO, Adeyemi WJ, Ajayi AF. Lecithin and cardiovascular health: a comprehensive review. Egypt Heart J 2024; 76:92. [PMID: 39001966 PMCID: PMC11246377 DOI: 10.1186/s43044-024-00523-0] [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: 12/28/2023] [Accepted: 07/08/2024] [Indexed: 07/15/2024] Open
Abstract
BACKGROUND Cardiovascular diseases are one of the prime causes of mortality globally. Therefore, concerted efforts are made to prevent or manage disruptions from normal functioning of the cardiovascular system. Disruption in lipid metabolism is a major contributor to cardiovascular dysfunction. This review examines how lecithin impacts lipid metabolism and cardiovascular health. It emphasizes lecithin's ability to reduce excess low-density lipoproteins (LDL) while specifically promoting the synthesis of high-density lipoprotein (HDL) particles, thus contributing to clearer understanding of its role in cardiovascular well-being. Emphasizing the importance of lecithin cholesterol acyltransferase (LCAT) in the reverse cholesterol transport (RCT) process, the article delves into its contribution in removing surplus cholesterol from cells. This review aims to clarify existing literature on lipid metabolism, providing insights for targeted strategies in the prevention and management of atherosclerotic cardiovascular disease (ASCVD). This review summarizes the potential of lecithin in cardiovascular health and the role of LCAT in cholesterol metabolism modulation, based on articles from 2000 to 2023 sourced from databases like MEDLINE, PubMed and the Scientific Electronic Library Online. MAIN BODY While studies suggest a positive correlation between increased LCAT activities, reduced LDL particle size and elevated serum levels of triglyceride-rich lipoprotein (TRL) markers in individuals at risk of ASCVD, the review acknowledges existing controversies. The precise nature of LCAT's potential adverse effects remains uncertain, with varying reports in the literature. Notably, gastrointestinal symptoms such as diarrhea and nausea have been sporadically documented. CONCLUSIONS The review calls for a comprehensive investigation into the complexities of LCAT's impact on cardiovascular health, recognizing the need for a nuanced understanding of its potential drawbacks. Despite indications of potential benefits, conflicting findings warrant further research to clarify LCAT's role in atherosclerosis.
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Affiliation(s)
- Moyinoluwa Comfort Onaolapo
- Department of Physiology, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State, Nigeria
- Anchor Biomed Research Institute, Ogbomoso, Oyo State, Nigeria
| | - Olubunmi Dupe Alabi
- Department of Nutrition and Dietetics, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria
| | | | | | | | | | - Ayodeji Folorunsho Ajayi
- Department of Physiology, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State, Nigeria.
- Anchor Biomed Research Institute, Ogbomoso, Oyo State, Nigeria.
- Department of Physiology, Adeleke University, Ede, Osun State, Nigeria.
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Krawczyk A, Fernández-López J, Zimoch-Korzycka A. Insect Protein as a Component of Meat Analogue Burger. Foods 2024; 13:1806. [PMID: 38928748 PMCID: PMC11203044 DOI: 10.3390/foods13121806] [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: 04/29/2024] [Revised: 05/22/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein-Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.
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Affiliation(s)
- Anna Krawczyk
- Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wrocław, Poland;
| | - Juana Fernández-López
- IPOA Research Group, Institute for Agri-Food and Agri-Environmental Research and Innovation Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Spain;
| | - Anna Zimoch-Korzycka
- Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wrocław, Poland;
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Rasaq WA, Thiruchenthooran V, Telega P, Bobak Ł, Igwegbe CA, Białowiec A. Optimizing hydrothermal treatment for sustainable valorization and fatty acid recovery from food waste. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 357:120722. [PMID: 38569260 DOI: 10.1016/j.jenvman.2024.120722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/26/2024] [Accepted: 03/19/2024] [Indexed: 04/05/2024]
Abstract
This study employs response surface methodology and a central composite design (CCD) to optimize hydrothermal treatment (HTT) conditions for the valorization of food waste (FW). Lab-scale pressure reactor-based HTT processes are investigated to detect the effects of temperature (220-340 °C) and resident time (90-260 min) on elemental composition and fatty acid recovery in the hydrothermal liquid. Central to the study is the identification of temperature as the primary factor influencing food waste conversion during the HTT process, showcasing its impact on HTT product yields. The liquid fraction, rich in saturated fatty acids (SFA), demonstrates a temperature-dependent trend, with higher temperatures favoring SFA recovery. Specifically, HTT at 340 °C in 180 min exhibits the highest SFA percentages, reaching up to 52.5 wt%. The study establishes HTT as a promising avenue for nutrient recovery, with the liquid fraction yielding approximately 95% at optimized conditions. Furthermore, statistical analysis using response surface methodology predicts the optimal achievable yields for hydrochar and hydrothermal liquid at 6.15% and 93.85%, respectively, obtained at 320 °C for 200 min.
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Affiliation(s)
- Waheed A Rasaq
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland.
| | - Vaikunthavasan Thiruchenthooran
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland.
| | - Paweł Telega
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland.
| | - Łukasz Bobak
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 51-630, Wrocław, Poland.
| | - Chinenye Adaobi Igwegbe
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland; Department of Chemical Engineering, Nnamdi Azikiwe University, P.M.B. 5025, Awka 420218, Nigeria.
| | - Andrzej Białowiec
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland.
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6
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Wen Y, Tan L, Chen S, Wu N, Yao Y, Xu L, Xu M, Zhao Y, Tu Y. Egg yolk phosphatidylcholine alleviates DSS-induced colitis in BALB/c mice. Food Funct 2023; 14:9309-9323. [PMID: 37781872 DOI: 10.1039/d3fo02885b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Ulcerative colitis (UC) is a common inflammatory bowel disease, whose incidence is on the rise worldwide. The drugs commonly used for UC are often associated with a number of side effects. Therefore, the development of effective, food-borne substances for UC is in line with the current needs. Egg yolk phosphatidylcholine (EYPC) is one of the abundant lipids in egg yolk and possesses various biological activities. However, its protective effect against UC has not been clarified. In this study, the anti-UC activity of EYPC was investigated using a dextran sodium sulfate (DSS)-induced colitis model of BALB/c mice. The results showed that EYPC supplementation inhibited DSS-induced colon shortening, the spleen index and disease activity index increase and intestinal structural damage. EYPC could down-regulate the levels of TNF-α, IL-1β, IL-6 and MPO in the colon and restore the number of goblet cells and the level of tight junction (TJ) proteins. Besides, EYPC modulated the composition of the gut microbiota, lowered the relative abundance of the pathogenic bacterium Parabacteroides and upregulated the abundance of the beneficial bacteria Alistipes and Lachnospiraceae_NK4A136_group. These results evidenced that EYPC could attenuate DSS-induced colitis in mice and had the potential to prevent and treat UC.
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Affiliation(s)
- Yunpeng Wen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lixin Tan
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
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7
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López-Cano JJ, González-Cela-Casamayor MA, Andrés-Guerrero V, Vicario-de-la-Torre M, Benítez-Del-Castillo JM, Herrero-Vanrell R, Molina-Martínez IT. New trends towards glaucoma treatment: Topical osmoprotective microemulsions loaded with latanoprost. Ocul Surf 2023; 29:314-330. [PMID: 37295473 DOI: 10.1016/j.jtos.2023.05.013] [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: 03/09/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023]
Abstract
The chronic use of hypotensive agents eventually leads to ocular surface damage and poor patient compliance during glaucoma management. Thus, new sustained drug delivery systems are needed. This work aimed to develop osmoprotective latanoprost-loaded microemulsion formulations as new potential glaucoma treatments with ocular surface protective properties. The microemulsions were characterized and latanoprost encapsulation efficacy determined. In-vitro tolerance, osmoprotective efficacy, cell internalization as well as cell-microemulsion interactions and distribution were performed. In vivo hypotensive activity was conducted in rabbits to assess intraocular pressure reduction and relative ocular bioavailability. Physicochemical characterization showed nanodroplet sizes within 20-30 nm, being in vitro tolerance within 80 and 100% viability in corneal and conjunctival cells. Besides, microemulsions exhibited higher protection under hypertonic conditions than untreated cells. Cell fluorescence lasted for 11 days after short exposure to coumarin-loaded microemulsions (5 min) showing extensive internalization in different cell compartments by electronic microscopy. In vivo studies exhibited that a single instillation of latanoprost-loaded microemulsions reduced the intraocular pressure for several days (4-6 days without polymer and 9-13 days with polymers). Relative ocular bioavailability was 4.5 and 19 times higher than the marketed formulation. These findings suggest the use of these microemulsions as potential combined strategies for extended surface protection and glaucoma treatment.
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Affiliation(s)
- J J López-Cano
- Innovation, Therapy and Pharmaceutical Development in Ophthalmology (InnOftal) Research Group, UCM 920415, Department of Pharmaceutics and Food Technology, School of Pharmacy (UCM), Plaza Ramón y Cajal s/n, Madrid, 28040, Spain; Ocular Pathology National Net (OFTARED) of the Institute of Health Carlos III, Health Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, 28040, Spain
| | - M A González-Cela-Casamayor
- Innovation, Therapy and Pharmaceutical Development in Ophthalmology (InnOftal) Research Group, UCM 920415, Department of Pharmaceutics and Food Technology, School of Pharmacy (UCM), Plaza Ramón y Cajal s/n, Madrid, 28040, Spain; Ocular Pathology National Net (OFTARED) of the Institute of Health Carlos III, Health Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, 28040, Spain
| | - V Andrés-Guerrero
- Innovation, Therapy and Pharmaceutical Development in Ophthalmology (InnOftal) Research Group, UCM 920415, Department of Pharmaceutics and Food Technology, School of Pharmacy (UCM), Plaza Ramón y Cajal s/n, Madrid, 28040, Spain; Ocular Pathology National Net (OFTARED) of the Institute of Health Carlos III, Health Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, 28040, Spain
| | - M Vicario-de-la-Torre
- Innovation, Therapy and Pharmaceutical Development in Ophthalmology (InnOftal) Research Group, UCM 920415, Department of Pharmaceutics and Food Technology, School of Pharmacy (UCM), Plaza Ramón y Cajal s/n, Madrid, 28040, Spain; Ocular Pathology National Net (OFTARED) of the Institute of Health Carlos III, Health Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, 28040, Spain
| | - J M Benítez-Del-Castillo
- Ocular Pathology National Net (OFTARED) of the Institute of Health Carlos III, Health Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, 28040, Spain; Ocular Surface and Inflammation Unit, Ophthalmology Department, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, 28040, Spain
| | - R Herrero-Vanrell
- Innovation, Therapy and Pharmaceutical Development in Ophthalmology (InnOftal) Research Group, UCM 920415, Department of Pharmaceutics and Food Technology, School of Pharmacy (UCM), Plaza Ramón y Cajal s/n, Madrid, 28040, Spain; Ocular Pathology National Net (OFTARED) of the Institute of Health Carlos III, Health Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, 28040, Spain.
| | - I T Molina-Martínez
- Innovation, Therapy and Pharmaceutical Development in Ophthalmology (InnOftal) Research Group, UCM 920415, Department of Pharmaceutics and Food Technology, School of Pharmacy (UCM), Plaza Ramón y Cajal s/n, Madrid, 28040, Spain; Ocular Pathology National Net (OFTARED) of the Institute of Health Carlos III, Health Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, 28040, Spain.
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8
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Naibaho J, Pudło A, Bobak Ł, Wojdyło A, López ÁA, Pangestika LMW, Andayani SN, Korzeniowska M, Yang B. Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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9
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Zhao F, Li R, Liu Y, Chen H. Perspectives on lecithin from egg yolk: Extraction, physicochemical properties, modification, and applications. Front Nutr 2023; 9:1082671. [PMID: 36687715 PMCID: PMC9853391 DOI: 10.3389/fnut.2022.1082671] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Accepted: 12/13/2022] [Indexed: 01/09/2023] Open
Abstract
Egg yolk lecithin has physiological activities as an antioxidant, antibacterial, anti-inflammatory, and neurologic, cardiovascular, and cerebrovascular protectant. There are several methods for extracting egg yolk lecithin, including solvent extraction and supercritical extraction. However, changes in extraction methods and functional activity of egg yolk lecithin are a matter of debate. In this review we summarized the molecular structure, extraction method, and functional activity of egg yolk lecithin to provide a good reference for the development of egg yolk lecithin products in the future.
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Affiliation(s)
- Feng Zhao
- College of Food Science and Engineering, Jilin Agriculture University, Changchun, Jilin, China
| | - Rongji Li
- College of Food Science and Engineering, Jilin Agriculture University, Changchun, Jilin, China
| | - Yun Liu
- College of Life Sciences, Beijing University of Chemical Technology, Beijing, China
| | - Haiyan Chen
- College of Food Science and Engineering, Changchun Sci-Tech University, Changchun, Jilin, China,College of Pharmacy, Changchun University of Chinese Medicine, Changchun, Jilin, China,*Correspondence: Haiyan Chen ✉
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10
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Sun X, Wang M, Xu C, Wang S, Li L, Zou S, Yu J, Wei Y. Positive Effect of a Pea-Clam Two-Peptide Composite on Hypertension and Organ Protection in Spontaneously Hypertensive Rats. Nutrients 2022; 14:4069. [PMID: 36235721 PMCID: PMC9571109 DOI: 10.3390/nu14194069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/24/2022] [Accepted: 09/27/2022] [Indexed: 11/07/2022] Open
Abstract
In the present study, we prepared pea peptides with high angiotensin-converting enzyme (ACE) inhibitory activity in vitro using an enzymatic hydrolysis of pea protein and compounded them with clam peptides to obtain a pea-clam double peptide. The effects of the two-peptide composite and pea peptides on hypertension and the damage-repair of corresponding organs were studied in spontaneously hypertensive rats (SHRs). We found that both pea peptides and the two-peptide composite significantly reduced the blood pressure upon a single or long-term intragastric administration, with the two-peptide composite being more effective. Mechanistically, we found that the two-peptide composite could regulate the renal renin-angiotensin system (RAS), rebalance gut microbial dysbiosis, decrease renal and myocardial fibrosis, and improve renal and cardiac function and vascular remodeling. Additionally, hippocampal lesions caused by hypertension were also eliminated after two-peptide composite administration. Our research provides a scientific basis for the use of this two-peptide composite as a safe antihypertension ingredient in functional foods.
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Affiliation(s)
- Xiaopeng Sun
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Min Wang
- Chenland Nutritionals, Inc., Invine, CA 92614, USA
| | - Chuanjin Xu
- The Affiliated Hospital of Medical College, Qingdao University, Qingdao 266071, China
| | | | - Li Li
- Chenland Nutritionals, Inc., Invine, CA 92614, USA
| | - Shengcan Zou
- Chenland Nutritionals, Inc., Invine, CA 92614, USA
| | - Jia Yu
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Yuxi Wei
- College of Life Sciences, Qingdao University, Qingdao 266071, China
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11
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Naibaho J, Bobak Ł, Pudło A, Wojdyło A, Andayani SN, Pangestika LMW, Korzeniowska M, Yang B. Chemical compositions, antioxidant activities and techno‐functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Łukasz Bobak
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Anna Pudło
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science Wrocław University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Safira Noor Andayani
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Pendidikan Ganesha 81116 Singaraja Indonesia
| | | | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies University of Turku 20014 Turku Finland
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12
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Synthesis and evaluation of new sartan derivatives. Med Chem Res 2022. [DOI: 10.1007/s00044-022-02877-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Shi HH, Zhang LY, Chen LP, Yang JY, Wang CC, Xue CH, Wang YM, Zhang TT. EPA-Enriched Phospholipids Alleviate Renal Interstitial Fibrosis in Spontaneously Hypertensive Rats by Regulating TGF-β Signaling Pathways. Mar Drugs 2022; 20:md20020152. [PMID: 35200681 PMCID: PMC8879699 DOI: 10.3390/md20020152] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/12/2022] [Accepted: 02/17/2022] [Indexed: 11/29/2022] Open
Abstract
Hypertensive nephropathy is a chronic kidney disease caused by hypertension. Eicosapentaenoic acid (EPA) has been reported to possess an antihypertensive effect, and our previous study suggested that EPA-enriched phospholipid (EPA-PL) had more significant bioactivities compared with traditional EPA. However, the effect of dietary EPA-PL on hypertensive nephropathy has not been studied. The current study was designed to examine the protection of EPA-PL against kidney damage in spontaneously hypertensive rats (SHRs). Treatment with EPA-PL for three weeks significantly reduced blood pressure through regulating the renin–angiotensin system in SHRs. Moreover, dietary EPA-PL distinctly alleviated kidney dysfunction in SHRs, evidenced by reduced plasma creatinine, blood urea nitrogen, and 24 h proteinuria. Histology results revealed that treatment of SHRs with EPA-PL alleviated renal injury and reduced tubulointerstitial fibrosis. Further mechanistic studies indicated that dietary EPA-PL remarkably inhibited the activation of TGF-β and Smad 3, elevated the phosphorylation level of PI3K/AKT, suppressed the activation of NF-κB, reduced the expression of pro-inflammatory cytokines, including IL-1β and IL-6, and repressed the oxidative stress and the mitochondria-mediated apoptotic signaling pathway in the kidney. These results indicate that EPA-PL has potential value in the prevention and alleviation of hypertensive nephropathy.
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Affiliation(s)
- Hao-Hao Shi
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (H.-H.S.); (L.-Y.Z.); (L.-P.C.); (J.-Y.Y.); (C.-C.W.); (C.-H.X.); (Y.-M.W.)
| | - Ling-Yu Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (H.-H.S.); (L.-Y.Z.); (L.-P.C.); (J.-Y.Y.); (C.-C.W.); (C.-H.X.); (Y.-M.W.)
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Li-Pin Chen
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (H.-H.S.); (L.-Y.Z.); (L.-P.C.); (J.-Y.Y.); (C.-C.W.); (C.-H.X.); (Y.-M.W.)
| | - Jin-Yue Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (H.-H.S.); (L.-Y.Z.); (L.-P.C.); (J.-Y.Y.); (C.-C.W.); (C.-H.X.); (Y.-M.W.)
| | - Cheng-Cheng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (H.-H.S.); (L.-Y.Z.); (L.-P.C.); (J.-Y.Y.); (C.-C.W.); (C.-H.X.); (Y.-M.W.)
| | - Chang-Hu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (H.-H.S.); (L.-Y.Z.); (L.-P.C.); (J.-Y.Y.); (C.-C.W.); (C.-H.X.); (Y.-M.W.)
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China
| | - Yu-Ming Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (H.-H.S.); (L.-Y.Z.); (L.-P.C.); (J.-Y.Y.); (C.-C.W.); (C.-H.X.); (Y.-M.W.)
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China
| | - Tian-Tian Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (H.-H.S.); (L.-Y.Z.); (L.-P.C.); (J.-Y.Y.); (C.-C.W.); (C.-H.X.); (Y.-M.W.)
- Correspondence: ; Tel.: +86-0532-8203-2597; Fax: +86-0532-8203-2468
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14
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Zhang X, Chelliappan B, S R, Antonysamy M. Recent Advances in Applications of Bioactive Egg Compounds in Nonfood Sectors. Front Bioeng Biotechnol 2021; 9:738993. [PMID: 34976961 PMCID: PMC8716877 DOI: 10.3389/fbioe.2021.738993] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 11/15/2021] [Indexed: 11/13/2022] Open
Abstract
Egg, a highly nutritious food, contains high-quality proteins, vitamins, and minerals. This food has been reported for its potential pharmacological properties, including antibacterial, anti-cancer, anti-inflammatory, angiotensin-converting enzyme (ACE) inhibition, immunomodulatory effects, and use in tissue engineering applications. The significance of eggs and their components in disease prevention and treatment is worth more attention. Eggs not only have been known as a "functional food" to combat diseases and facilitate the promotion of optimal health, but also have numerous industrial applications. The current review focuses on different perceptions and non-food applications of eggs, including cosmetics. The versatility of eggs from an industrial perspective makes them a potential candidate for further exploration of several novel components.
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Affiliation(s)
- Xiaoying Zhang
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
- Centre of Molecular and Environmental Biology, University of Minho, Department of Biology, Braga, Portugal
- Department of Biomedical Sciences, Ontario Veterinary College, University of Guelph, Guelph, ON, Canada
| | - Brindha Chelliappan
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
- Department of Microbiology, PSG College of Arts & Science, Bharathiar University, Coimbatore, India
| | - Rajeswari S
- Department of Microbiology, PSG College of Arts & Science, Bharathiar University, Coimbatore, India
| | - Michael Antonysamy
- Department of Microbiology, PSG College of Arts & Science, Bharathiar University, Coimbatore, India
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15
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Nolasco E, Naldrett M, Alvarez S, Johnson PE, Majumder K. Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects. Nutrients 2021; 13:4232. [PMID: 34959785 PMCID: PMC8705232 DOI: 10.3390/nu13124232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 11/16/2022] Open
Abstract
Hen breed, diet enrichment, cooking methods, and gastrointestinal (GI) digestion modulates the bioaccessibility of the bioactive compounds in eggs, but their synergistic role in modulating bioactivity is still unclear. The present study evaluates the effect of hen breed, diet enrichment, and GI digestion on the cooked whole egg-derived peptides in-vitro antioxidant and antihypertensive activities. Standard and enriched whole eggs from White Leghorn (WLH) and Rhode Island Red (RIR) hens were boiled or fried and subjected to GI digestion. Antioxidant activity was measured through oxygen radical absorbance capacity (ORAC) and gastrointestinal epithelial cell-based assays, and the antihypertensive capacity by in-vitro Angiotensin-I Converting Enzyme (ACE) inhibition assay. WLH fried standard egg hydrolysate showed a high ORAC antioxidant activity but failed to show any significant antioxidant effect in the cell-based assay. No significant differences were observed in the antihypertensive activity, although enriched samples tended to have a higher ACE-inhibitory capacity. The peptide profile explained the antioxidant capacities based on antioxidant structural requirements from different peptide fractions, while previously reported antihypertensive peptides were found in all samples. The study validates the importance of physiologically relevant models and requires future studies to confirm mechanisms that yield bioactive compounds in whole egg hydrolysates.
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Affiliation(s)
- Emerson Nolasco
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; (E.N.); (P.E.J.)
| | - Mike Naldrett
- Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-0665, USA; (M.N.); (S.A.)
| | - Sophie Alvarez
- Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-0665, USA; (M.N.); (S.A.)
| | - Philip E. Johnson
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; (E.N.); (P.E.J.)
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; (E.N.); (P.E.J.)
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16
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Oppedisano F, Mollace R, Tavernese A, Gliozzi M, Musolino V, Macrì R, Carresi C, Maiuolo J, Serra M, Cardamone A, Volterrani M, Mollace V. PUFA Supplementation and Heart Failure: Effects on Fibrosis and Cardiac Remodeling. Nutrients 2021; 13:nu13092965. [PMID: 34578843 PMCID: PMC8471017 DOI: 10.3390/nu13092965] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 12/11/2022] Open
Abstract
Heart failure (HF) characterized by cardiac remodeling is a condition in which inflammation and fibrosis play a key role. Dietary supplementation with n-3 polyunsaturated fatty acids (PUFAs) seems to produce good results. In fact, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have anti-inflammatory and antioxidant properties and different cardioprotective mechanisms. In particular, following their interaction with the nuclear factor erythropoietin 2 related factor 2 (NRF2), the free fatty acid receptor 4 (Ffar4) receptor, or the G-protein coupled receptor 120 (GPR120) fibroblast receptors, they inhibit cardiac fibrosis and protect the heart from HF onset. Furthermore, n-3 PUFAs increase the left ventricular ejection fraction (LVEF), reduce global longitudinal deformation, E/e ratio (early ventricular filling and early mitral annulus velocity), soluble interleukin-1 receptor-like 1 (sST2) and high-sensitive C Reactive protein (hsCRP) levels, and increase flow-mediated dilation. Moreover, lower levels of brain natriuretic peptide (BNP) and serum norepinephrine (sNE) are reported and have a positive effect on cardiac hemodynamics. In addition, they reduce cardiac remodeling and inflammation by protecting patients from HF onset after myocardial infarction (MI). The positive effects of PUFA supplementation are associated with treatment duration and a daily dosage of 1–2 g. Therefore, both the European Society of Cardiology (ESC) and the American College of Cardiology/American Heart Association (ACC/AHA) define dietary supplementation with n-3 PUFAs as an effective therapy for reducing the risk of hospitalization and death in HF patients. In this review, we seek to highlight the most recent studies related to the effect of PUFA supplementation in HF. For that purpose, a PubMed literature survey was conducted with a focus on various in vitro and in vivo studies and clinical trials from 2015 to 2021.
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Affiliation(s)
- Francesca Oppedisano
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
- Nutramed S.c.a.r.l., Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
- Correspondence: (F.O.); (V.M.)
| | - Rocco Mollace
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
- Division of Cardiology, University Hospital Policlinico Tor Vergata, 00133 Rome, Italy
- Department of Cardiology, IRCCS San Raffaele Pisana, 00166 Rome, Italy;
| | - Annamaria Tavernese
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
- Nutramed S.c.a.r.l., Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Micaela Gliozzi
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
- Nutramed S.c.a.r.l., Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Vincenzo Musolino
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
- Nutramed S.c.a.r.l., Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Roberta Macrì
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
- Nutramed S.c.a.r.l., Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Cristina Carresi
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
- Nutramed S.c.a.r.l., Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Jessica Maiuolo
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
- Nutramed S.c.a.r.l., Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Maria Serra
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
| | - Antonio Cardamone
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
| | | | - Vincenzo Mollace
- Department of Health Sciences, Institute of Research for Food Safety & Health (IRC-FSH), University Magna Graecia, 88100 Catanzaro, Italy; (R.M.); (A.T.); (M.G.); (V.M.); (R.M.); (C.C.); (J.M.); (M.S.); (A.C.)
- Nutramed S.c.a.r.l., Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
- Department of Cardiology, IRCCS San Raffaele Pisana, 00166 Rome, Italy;
- Correspondence: (F.O.); (V.M.)
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17
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Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggs. Food Chem 2020; 344:128623. [PMID: 33221100 DOI: 10.1016/j.foodchem.2020.128623] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 11/07/2020] [Accepted: 11/08/2020] [Indexed: 11/23/2022]
Abstract
Eggs' nutritional value has been enhanced by enriching hen's diet with bioactive compounds, but factors influencing bio-accessibility are unspecified. This study investigated the effect of hen breed, diet enrichment, and cooking methods in modulating the egg compounds' bio-accessibility after gastrointestinal (GI) digestion. White Leghorn (WLH) and Rhode Island Red (RIR) hens were fed a corn-soybean-based diet enriched with flaxseed and carotenoids; eggs were collected, cooked, and subjected to simulated GI digestion. The results showed that egg proteins were equally digestible with no change in the degree of hydrolysis (DH). The linolenic fatty acid in enriched-cooked samples remained bio-accessible after GI digestion. The lutein bio-accessibility in enriched eggs decreased after GI digestion except in RIR fried sample. Eggs from WLH and RIR achieved similar peptide content after GI digestion. These results elucidate the bio-accessibility of different bioactive compounds in cooked eggs and the use of eggs as potential functional foods.
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18
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Xiao N, Zhao Y, Yao Y, Wu N, Xu M, Du H, Tu Y. Biological Activities of Egg Yolk Lipids: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1948-1957. [PMID: 32009394 DOI: 10.1021/acs.jafc.9b06616] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
As one of six dietary nutrients, lipid derived from different food matrices has been extensively studied and has an appropriate application in food, medicine, and cosmetic industry. Egg is a richly nutritive food, of which proteins and lipids possess excellent functional characteristics and biological activities. In recent years, egg yolk lipid has been successively separated and investigated, such as egg yolk oil, phospholipids, and fatty acids, which have anti-inflammatory activity, antioxidant activity, cardiovascular protection, and memory improvement, involving the regulation of cell function and physiological homeostatic balance. In this paper, the biological activities and underlying benefit of egg yolk lipids and fat-soluble components have been highlighted and summarized. Meanwhile, the quantitative data of egg yolk lipids needed to achieve any of the described biological effects and recommended concentrations relevant for dietary intake are reviewed. Finally, current challenges and crucial issues of high-efficiency utilization of egg yolk lipids are also discussed.
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Affiliation(s)
- Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion, Ministry of Education , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
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Tkacz K, Wojdyło A, Turkiewicz IP, Bobak Ł, Nowicka P. Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn ( Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components. Antioxidants (Basel) 2019; 8:antiox8120618. [PMID: 31817215 PMCID: PMC6943611 DOI: 10.3390/antiox8120618] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 11/26/2019] [Accepted: 12/02/2019] [Indexed: 12/24/2022] Open
Abstract
The aim of this study was to analyze in vitro biological activities as anti-oxidant, anti-α-amylase, anti-α-glucosidase, anti-lipase, and anti-lipoxygenase activity, relative to bioactive components (phenolic acids, flavonols, xanthophylls, carotenes, esterified carotenoids, tocopherols, tocotrienols, and fatty acids) and the basic chemical composition (sugars, organic acid, dry matter, soluble solid, pH, titratable acidity, ash, pectins, and vitamin C) of Hippophaë rhamnoides berries. Six sea buckthorn cultivars commonly grown in Poland were analyzed including Aromatnaja, Botaniczeskaja-Lubitelskaja, Józef, Luczistaja, Moskwiczka, and Podarok Sadu. Berries contained 1.34–2.87 g of sugars and 0.96–4.22 g of organic acids in 100 g fresh weight, 468.60–901.11 mg of phenolic compounds, and 46.61–508.57 mg of carotenoids in 100 g dry mass. The fatty acid profile was established: palmitic > palmitoleic > oleic and linoleic > stearic and linolenic acids. The highest anti-oxidant (34.68 mmol Trolox/100 g dry mass) and anti-α-amylase potential (IC50 = 26.83 mg/mL) was determined in Aromatnaja, anti-α-glucosidase in Botaniczeskaja-Lubitelskaja (IC50 = 41.78 mg/mL), anti-lipase in Moskwiczka and Aromatnaja (average IC50 = 4.37 mg/mL), and anti-lipoxygenase in Aromatnaja and Podarok Sadu fruits (100% inhibition). The studied sea buckthorn berries may be a raw material for the development of functional foods and nutraceutical products rich in compounds with high biological activity.
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Affiliation(s)
- Karolina Tkacz
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (K.T.); (I.P.T.); (P.N.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (K.T.); (I.P.T.); (P.N.)
- Correspondence: ; Tel.: +48-71-320-7706
| | - Igor Piotr Turkiewicz
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (K.T.); (I.P.T.); (P.N.)
| | - Łukasz Bobak
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland;
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (K.T.); (I.P.T.); (P.N.)
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