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Rezig L, Abdelkrim YZ. Phytosterols: Potential Therapeutic Effects and Challenges in Food Industry. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2024; 1440:453-462. [PMID: 38036893 DOI: 10.1007/978-3-031-43883-7_22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
Increases in serum total and low-density lipoprotein (LDL) cholesterol are known as hypercholesterolemia, and it is a significant risk factor for the emergence of cardiovascular illnesses. Any action strategy for lowering serum cholesterol is supported by lifestyle changes. Phytosterols are organic substances from the triterpene family. Phytosterols can lower serum LDL cholesterol levels because of their structural resemblance to cholesterol. Phytosterols are used to enrich or fortify a broad spectrum of food products. Phytosterols are quickly oxidized, just like cholesterol and unsaturated fatty acids. The utilization of free phytosterols for the manufacture of functional meals is highlighted in this chapter, which also focuses on the therapeutic effects of phytosterols and their technological concerns in the industrial field.
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Affiliation(s)
- Leila Rezig
- University of Carthage, National Institute of Applied Sciences and Technology, LR11ES24, LIP-MB 'Laboratory of Protein Engineering and Bioactive Molecules', Tunis, Tunisia
- High Institute of Food Industries, University of Carthage, Tunis, Tunisia
| | - Yosser Zina Abdelkrim
- Laboratory of Molecular Epidemiology and Experimental Pathology (LR11IPT04/LR16IPT04)/Laboratory of Epidemiology and Ecology of Parasites, Institut Pasteur de Tunis - University Tunis El Manar, Tunis, Tunisia
- Process Engineering Department, Institut Supérieur des Études Technologiques de Bizerte, Direction Générale des Études Technologiques, Tunis, Tunisia
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2
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Faubel N, Cilla A, Alegriía A, Barberá R, Garcia-Llatas G. Overview of in vitro digestion methods to evaluate bioaccessibility of lipophilic compounds in foods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2143520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nerea Faubel
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Amparo Alegriía
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
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Xie L, Zhang T, Karrar E, Zheng L, Xie D, Jin J, Wang X, Jin Q. Purification, characterization, and cellular antioxidant activity of 4,4‐dimethylsterols and 4‐desmethylsterols. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Liangliang Xie
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University Wuxi China
- School of Biological and Food Engineering Anhui Polytechnic University Wuhu China
| | - Tao Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University Wuxi China
| | - Emad Karrar
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University Wuxi China
| | - Liyou Zheng
- School of Biological and Food Engineering Anhui Polytechnic University Wuhu China
| | - Dan Xie
- School of Biological and Food Engineering Anhui Polytechnic University Wuhu China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University Wuxi China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University Wuxi China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University Wuxi China
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4
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Boyd AP, Talbert JN, Acevedo NC. Effect of agitation and added cholesterol esterase on bioaccessibility of phytosterols in a standardized in vitro digestion model. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112051] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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5
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Blanco-Morales V, Garcia-Llatas G, Yebra MJ, Sentandreu V, Alegría A. In vitro colonic fermentation of a plant sterol-enriched beverage in a dynamic-colonic gastrointestinal digester. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111273] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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6
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Salehi B, Quispe C, Sharifi-Rad J, Cruz-Martins N, Nigam M, Mishra AP, Konovalov DA, Orobinskaya V, Abu-Reidah IM, Zam W, Sharopov F, Venneri T, Capasso R, Kukula-Koch W, Wawruszak A, Koch W. Phytosterols: From Preclinical Evidence to Potential Clinical Applications. Front Pharmacol 2021; 11:599959. [PMID: 33519459 PMCID: PMC7841260 DOI: 10.3389/fphar.2020.599959] [Citation(s) in RCA: 107] [Impact Index Per Article: 35.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 10/14/2020] [Indexed: 12/30/2022] Open
Abstract
Phytosterols (PSs) are plant-originated steroids. Over 250 PSs have been isolated, and each plant species contains a characteristic phytosterol composition. A wide number of studies have reported remarkable pharmacological effects of PSs, acting as chemopreventive, anti-inflammatory, antioxidant, antidiabetic, and antiatherosclerotic agents. However, PS bioavailability is a key issue, as it can be influenced by several factors (type, source, processing, preparation, delivery method, food matrix, dose, time of administration into the body, and genetic factors), and the existence of a close relationship between their chemical structures (e.g., saturation degree and side-chain length) and low absorption rates has been stated. In this sense, the present review intends to provide in-depth data on PS therapeutic potential for human health, also emphasizing their preclinical effects and bioavailability-related issues.
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Affiliation(s)
- Bahare Salehi
- Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Cristina Quispe
- Facultad de Ciencias de la Salud, Universidad Arturo Prat, Iquique, Chile
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Facultad de Medicina, Universidad del Azuay, Cuenca, Ecuador
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, Porto, Portugal
| | - Manisha Nigam
- Department of Biochemistry, H. N. B. Garhwal (A Central) University, Srinagar Garhwal, India
| | - Abhay Prakash Mishra
- Adarsh Vijendra Institute of Pharmaceutical Sciences, School of Pharmacy, Shobhit University, Gangoh, India
| | - Dmitryi Alexeevich Konovalov
- Department of Pharmacognosy, Botany and Technology of Phytopreparations, Pyatigorsk Medical-Pharmaceutical Institute, Branch of Volgograd State Medical University, Ministry of Health of Russia, Pyatigorsk, Russia
| | - Valeriya Orobinskaya
- Institute of Service, Tourism and Design (Branch) of North-Caucasus Federal University in Pyatigorsk, Pyatigorsk, Russia
| | - Ibrahim M. Abu-Reidah
- Department of Environmental Science/Boreal Ecosystem Research Initiative, Memorial University of Newfoundland, Corner Brook, NL, Canada
| | - Wissam Zam
- Department of Analytical and Food Chemistry, Faculty of Pharmacy, Al-Andalus University for Medical Sciences, Tartous, Syria
| | - Farukh Sharopov
- “Chinese-Tajik Innovation Center for Natural Products”, Academy of Sciences of the Republic of Tajikistan, Dushanbe, Tajikistan
| | - Tommaso Venneri
- Department of Pharmacy, University of Napoli Federico II, Napoli, Italy
| | - Raffaele Capasso
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | | | - Anna Wawruszak
- Department of Biochemistry and Molecular Biology, Medical University of Lublin, Lublin, Poland
| | - Wojciech Koch
- Chair and Department of Food and Nutrition, Medical University of Lublin, Lublin, Poland
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Jie F, Yang X, Wu L, Wang M, Lu B. Linking phytosterols and oxyphytosterols from food to brain health: origins, effects, and underlying mechanisms. Crit Rev Food Sci Nutr 2021; 62:3613-3630. [PMID: 33397124 DOI: 10.1080/10408398.2020.1867819] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Phytosterols and their oxidation products, namely oxyphytosterols, are natural compounds present in plant foods. With increased intake of phytosterol-enriched functional food products, the exposure of both phytosterols and oxyphytosterols is rising. Over the past ten years, researches have been focused on their absorption and metabolism in human body, as well as their biological effects. More importantly, recent studies showed that phytosterols and oxyphytosterols can traverse the blood-brain barrier and accumulate in the brain. As brain health problems resulting from ageing being more serious, attenuating central nervous system (CNS) disorders with active compounds in food are becoming a hot topic. Phytosterols and oxyphytosterols have been shown to implicated in cognition altering and the pathologies of several CNS disorders, including Alzheimer's disease and multiple sclerosis. We will overview these findings with a focus on the contents of phytosterols and oxyphytosterols in food and their dietary intake, as well as their origins in the brain, and illustrate molecular pathways through which they affect brain health, in terms of inflammation, cholesterol homeostasis, oxidative stress, and mitochondria function. The existing scientific gaps of phytosterols and oxyphytosterols to brain health in knowledge are also discussed, highlighting research directions in the future.
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Affiliation(s)
- Fan Jie
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Xuan Yang
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | - Lipeng Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Mengmeng Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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Tolve R, Cela N, Condelli N, Di Cairano M, Caruso MC, Galgano F. Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study. Foods 2020; 9:foods9040470. [PMID: 32283860 PMCID: PMC7230576 DOI: 10.3390/foods9040470] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 11/21/2022] Open
Abstract
Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols’ mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.
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Belina-Aldemita MD, Schreiner M, D'Amico S. Characterization of phenolic compounds and antioxidative potential of pot-pollen produced by stingless bees (Tetragonula biroi Friese) from the Philippines. J Food Biochem 2019; 44:e13102. [PMID: 31762046 DOI: 10.1111/jfbc.13102] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 10/12/2019] [Accepted: 10/28/2019] [Indexed: 12/30/2022]
Abstract
Eight pot-pollen samples produced by Philippine stingless bees (Tetragonula biroi Friese) were analyzed for the antioxidant composition and capacity. The methanolic extracts showed values of 7.95-24.75 mg GAE/g, 16.13-35.04 mg QE/g, and 0.19-0.74 mg CGE/g for total phenolics, flavonoids, and anthocyanins, respectively. All pot-pollens contained substantial amounts of rutin (0.471-1.547 mg/g), quercetin glucoside (1.427-3.390 mg/g), other flavonol glycosides, and hydroxycinnamic acids. Additionally, pollen samples contained 24-methylenecholesterol and Δ5-avenasterol as dominant phytosterols. Antioxidant activities based on ferric ion reducing antioxidant power (FRAP), DPPH• , and ABTS•+ scavenging activities, and lipid peroxidation (LPO) inhibition showed a high correlation with phenolic and flavonoid contents, except for LPO inhibition. Results suggested that there might be synergistic effects among antioxidants. Summing up, this study revealed that T. biroi Friese pot-pollen can be used as a food supplement with high nutraceutical potential. PRACTICAL APPLICATIONS: The recognition of Tetragonula biroi Friese pot-pollen as a nutraceutical product is strongly limited because its bioactive properties are not well-studied compared to other bee pollens. The results showed a rich occurrence of compounds with antioxidative effects like flavonoids and sterols. Antioxidant activities except lipid peroxidation inhibition revealed a high correlation with analyzed ingredients and shown interactions indicated that there might be synergistic effects among antioxidants.
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Affiliation(s)
- Ma Desiree Belina-Aldemita
- Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.,Institute of Chemistry, College of Arts and Sciences, University of the Philippines Los Baños, Laguna, Philippines
| | - Matthias Schreiner
- Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Stefano D'Amico
- Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.,Institute for Animal Nutrition and Feed, AGES - Austrian Agency for Health and Food Safety, Vienna, Austria
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Ubeyitogullari A, Ciftci ON. In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods. Food Res Int 2019; 123:27-35. [DOI: 10.1016/j.foodres.2019.04.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 04/05/2019] [Accepted: 04/06/2019] [Indexed: 10/27/2022]
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11
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Ubeyitogullari A, Moreau R, Rose DJ, Ciftci ON. In Vitro Bioaccessibility of Low-Crystallinity Phytosterol Nanoparticles Generated Using Nanoporous Starch Bioaerogels. J Food Sci 2019; 84:1812-1819. [PMID: 31218690 DOI: 10.1111/1750-3841.14673] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 04/05/2019] [Accepted: 05/07/2019] [Indexed: 11/27/2022]
Abstract
Phytosterols are natural health-promoting bioactive compounds; however, phytosterols have very limited bioavailability due to their crystalline lipophilic structure. With the aim of improving bioaccessibility, low-crystallinity phytosterol nanoparticles were generated by supercritical carbon dioxide (SC-CO2 ) impregnation of phytosterols into nanoporous starch aerogels (NSAs). The in vitro bioaccessibility of the phytosterol nanoparticles (35%) was significantly higher than that of the crude phytosterols (3%) after sequential oral, gastric, and intestinal digestion. The percentages of starch hydrolysis were not different among the various NSA preparations and reached to 64% after sequential digestion. The zeta potential of the phytosterol nanoparticles was higher compared to that of crude phytosterols in the micellar phase; indicating higher stability. The findings of this study support the use of NSA to produce nanoparticles of reduced crystallinity to improve the bioaccessibility of the lipophilic bioactive compounds. PRACTICAL APPLICATIONS: This novel process can decrease the size and crystallinity of phytosterols and thus improve phytosterols' bioavailability. It is a blueprint to apply to other water insoluble food bioactives. This novel approach may (i) improve the health benefits of water-insoluble bioactives; (ii) enable food manufacturers to add water-insoluble bioactives into low- and high-fat foods to produce health-promoting foods; and (iii) enhance the cost-benefit ratio of water insoluble bioactives.
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Affiliation(s)
- Ali Ubeyitogullari
- Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, Lincoln, NE, 68588-6205, U.S.A
| | - Régis Moreau
- Dept. of Nutrition and Health Sciences, Univ. of Nebraska-Lincoln, Lincoln, NE, 68583-0806, U.S.A
| | - Devin J Rose
- Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, Lincoln, NE, 68588-6205, U.S.A
| | - Ozan N Ciftci
- Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, Lincoln, NE, 68588-6205, U.S.A
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Ningtyas DW, Bhandari B, Bansal N, Prakash S. The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.048] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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13
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Alvarez-Sala A, Blanco-Morales V, Cilla A, Garcia-Llatas G, Sánchez-Siles LM, Barberá R, Lagarda MJ. Safe intake of a plant sterol-enriched beverage with milk fat globule membrane: Bioaccessibility of sterol oxides during storage. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.03.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Lucas-González R, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges. Food Res Int 2018; 107:423-436. [PMID: 29580504 DOI: 10.1016/j.foodres.2018.02.055] [Citation(s) in RCA: 126] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 02/19/2018] [Accepted: 02/25/2018] [Indexed: 01/08/2023]
Abstract
In vitro digestion assays simulate the physiological conditions of digestion in vivo and are useful tools for studying and understanding changes, interactions, as well as the bioaccessibility of nutrients, drugs and non-nutritive compounds. The technique is widely used in fields such as nutrition, pharmacology and food chemistry. Over the last 40 years, more than 2500 research articles have been published using in vitro digestion assays (85% of which have been published in the last two decades) to elucidate multiple aspects such as protein digestibility, nutrient interactions or the viability of encapsulated microorganisms. The most recent trend in the use of this technique involves the determination of the antioxidant activity of bioactive compounds after digestion. However, the inability to reproduce certain in vivo digestion events, as well as the multiple models of in vitro digestion, point to a need to optimize and validate the method with in vivo assays to determine its limitations and uses. The purpose of this paper is to provide an overview of the current state of the art of in vitro digestion models through an analysis of how they have evolved in terms of the development of digestion models (parameters, protocols, guidance) and taking into consideration the boom in new fields of application.
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Affiliation(s)
- Raquel Lucas-González
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain.
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Hamdan IJA, Sanchez-Siles LM, Garcia-Llatas G, Lagarda MJ. Sterols in Infant Formulas: A Bioaccessibility Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1377-1385. [PMID: 29369630 DOI: 10.1021/acs.jafc.7b04635] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The design of infant formulas (IFs) seeks to resemble human milk (HM) composition and functionality. The fat sources used usually comprise vegetable oil blends to mimic the fatty acid composition of HM and introduce changes in the animal/plant sterol ratio. In contrast, the use of milk fat globule membrane (MFGM)-rich ingredients could improve this aspect by increasing the ratio. The present study evaluates the bioaccessibility (BA) of sterols (cholesterol, desmosterol, brassicasterol, campesterol, stigmasterol, and β-sitosterol) in three IFs (with or without MFGM) using an in vitro digestion method simulating infant conditions. Analytical parameters confirmed the suitability of the method for all of these sterols. Results showed the presence of MFGM to increase cholesterol content (6-7 vs 2 mg/100 mL), this being the most bioaccessible sterol in the IFs. Although the BA of cholesterol was reduced in MFGM-enriched IF (65.6-80.4% vs 99.7%), the intake of bioaccessible cholesterol from these IFs was higher.
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Affiliation(s)
- Islam J A Hamdan
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avenida Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain
| | - Luis Manuel Sanchez-Siles
- R&D Department, Institute of Infant Nutrition, Hero Group , Avenida Murcia 1, Alcantarilla , Murcia 30820, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avenida Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain
| | - María Jesús Lagarda
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avenida Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain
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Ubeyitogullari A, Moreau R, Rose DJ, Zhang J, Ciftci ON. Enhancing the Bioaccessibility of Phytosterols Using Nanoporous Corn and Wheat Starch Bioaerogels. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700229] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ali Ubeyitogullari
- Department of Food Science and TechnologyUniversity of Nebraska‐LincolnLincolnNE 68588‐6205USA
| | - Régis Moreau
- Department of Nutrition and Health SciencesUniversity of Nebraska‐LincolnLincolnNE 68583‐0806USA
| | - Devin J. Rose
- Department of Food Science and TechnologyUniversity of Nebraska‐LincolnLincolnNE 68588‐6205USA
| | - Jian Zhang
- Department of ChemistryUniversity of Nebraska‐LincolnLincolnNE 68588USA
| | - Ozan N. Ciftci
- Department of Food Science and TechnologyUniversity of Nebraska‐LincolnLincolnNE 68588‐6205USA
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17
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Hamdan IJA, Sanchez-Siles LM, Matencio E, Bermúdez JD, Garcia-Llatas G, Lagarda MJ. Sterols in human milk during lactation: bioaccessibility and estimated intakes. Food Funct 2018; 9:6566-6576. [DOI: 10.1039/c8fo01795f] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Total sterol content decreased to the half throughout lactation, being their intake lower at colostrum and its bioaccessibility higher at first month.
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Affiliation(s)
- Islam J. A. Hamdan
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- 46100 – Burjassot (Valencia)
- Spain
| | | | - Esther Matencio
- R&D Department
- Institute of Infant Nutrition
- Hero Group
- 30820 – Alcantarilla (Murcia)
- Spain
| | - José D. Bermúdez
- Department of Statistics and Operational Research
- University of Valencia
- 46100 – Burjassot (Valencia)
- Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- 46100 – Burjassot (Valencia)
- Spain
| | - María Jesús Lagarda
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- 46100 – Burjassot (Valencia)
- Spain
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Corrêa RC, Peralta RM, Bracht A, Ferreira IC. The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Forthcoming Challenges in Mycotoxins Toxicology Research for Safer Food-A Need for Multi-Omics Approach. Toxins (Basel) 2017; 9:toxins9010018. [PMID: 28054977 PMCID: PMC5308250 DOI: 10.3390/toxins9010018] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 12/29/2016] [Accepted: 01/02/2017] [Indexed: 01/18/2023] Open
Abstract
The presence of mycotoxins in food represents a severe threat for public health and welfare, and poses relevant research challenges in the food toxicology field. Nowadays, food toxicologists have to provide answers to food-related toxicological issues, but at the same time they should provide the appropriate knowledge in background to effectively support the evidence-based decision-making in food safety. Therefore, keeping in mind that regulatory actions should be based on sound scientific findings, the present opinion addresses the main challenges in providing reliable data for supporting the risk assessment of foodborne mycotoxins.
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Alvarez-Sala A, Garcia-Llatas G, Cilla A, Barberá R, Sánchez-Siles LM, Lagarda MJ. Impact of Lipid Components and Emulsifiers on Plant Sterols Bioaccessibility from Milk-Based Fruit Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5686-5691. [PMID: 27329567 DOI: 10.1021/acs.jafc.6b02028] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Sterol bioaccessibility (BA) of three plant sterol (PS)-enriched milk-based fruit beverages (MFb) with different fat contents (1.1-2.4%), lipid sources (animal or vegetable), and without or with emulsifiers (whey proteins enriched with milk fat globule membrane (MFGM) or soy lecithin) was evaluated after simulated gastrointestinal digestion. The BA of total PS followed the order 31.4% (MFbM containing milk fat and whey proteins enriched with MFGM) = 28.2% (MFbO containing extra virgin olive oil and soy lecithin) > 8.7% (MFb without fat addition). Total and individual PS content in the bioaccessible fractions followed the order MFbM > MFbO > MFb. Consequently, formulation with MFGM is proposed in beverages of this kind to ensure optimum bioavailability of PS. Our results suggest that the BA of PS is influenced by the type and quantity of fat and the emulsifier type involved.
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Affiliation(s)
- Andrea Alvarez-Sala
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain
| | - Luis Manuel Sánchez-Siles
- Research and Development Department, Hero Institute for Nutrition , Avda. Murcia 1, 30820 - Alcantarilla (Murcia), Spain
| | - María Jesús Lagarda
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain
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