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Qiang Y, Wang J, Jiang W, Wang T, Huang F, Han D, Zhang C. Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef. Food Chem 2024; 462:140704. [PMID: 39226642 DOI: 10.1016/j.foodchem.2024.140704] [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: 03/12/2024] [Revised: 07/08/2024] [Accepted: 07/28/2024] [Indexed: 09/05/2024]
Abstract
Clove (Syzygium aromaticum) is one of the most commonly used spices in stewed beef to enrich and improve its aroma during the stewing process. Gas chromatography ion mobility spectroscopy (GC-IMS), Q Exactive GC-Orbitrap-MS-O (QE-GC-MS/O), combined with sensory evaluation were employed to analyze the flavor endowment of aroma-active compounds in cloves to stewed beef. A total of 173 volatiles were identified in the clove powder (CP), stewed beef with clove (SBC), and stewed beef with salt (SBS), of which 21 volatiles were considered as aroma-active compounds. The concept of flavor endowment of aroma-active compounds in cloves was defined innovatively, and the endowment rate values (ERVs) of stewed beef were calculated. Nine aroma-active compounds in cloves were found to have a flavor endowment effect on stewed beef, while the terpenoids exhibited high ERVs. Despite the low ERV of eugenol, it still significantly impacted the aroma profile of SBC due to its high odor activity value (OAV) and flavor dilution (FD) factor. These volatiles offered mainly the clove, herbal, anise, and floral odor to stewed beef, which was also confirmed by sensory evaluation. These findings indicated that the terpenoids, phenolics and ethers in cloves had a significant influence on the overall aroma of stewed beef through the flavor endowment, which contributed to the precise use of cloves and improved the aroma of stewed beef.
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Affiliation(s)
- Yu Qiang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jingfan Wang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Wei Jiang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Tianze Wang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Dong Han
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chunhui Zhang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Shandong Ledajia Biotechnology Co., Ltd, Laizhou, Shandong, 261400, China.
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2
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Liu M, Zhu Y, Wang F. Does chili pepper consumption affect BMI and obesity risk? A cross-sectional analysis. Front Nutr 2024; 11:1410256. [PMID: 38887506 PMCID: PMC11182340 DOI: 10.3389/fnut.2024.1410256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Background The effects of chili intake on overweight and obesity have attracted significant interest in recent years. This study aimed to investigate the correlation between chili consumption frequency, body mass index (BMI), and obesity prevalence in the American population. Methods Data from participants in National Health and Nutrition Examination Survey (NHANES) 2003-2006 were collected. We enrolled 6,138 participants with complete information on chili intake and BMI in this cross-sectional study. Multivariate logistic regression and sensitivity analyses were conducted to explore the relationship between chili intake frequency and BMI and obesity. Subgroup analyses and interaction tests were employed to assess the stability of the observed correlation. Results Increased chili consumption frequency was linked to higher BMI values and a greater prevalence of obesity. Compared to the non-consumption group, the highest frequency group had a multivariate-adjusted β of 0.71 (95% CI: 0.05, 1.38) for BMI and an OR of 1.55 (95% CI: 1.22, 1.97) for obesity in the fully adjusted model. This positive association between chili intake frequency and obesity was more pronounced in females and older adults (≥ 60 years old). Conclusion Our findings suggest a positive association between chili intake frequency and BMI and obesity in United States adults, suggesting that controlling chili intake frequency could potentially contribute to improved weight management in the general population.
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Affiliation(s)
- Mengxue Liu
- Department of Anesthesiology, Sichuan Provincial People's Hospital, School of Medicine, University of Electronic Science and Technology of China, Chengdu, China
| | - Yihao Zhu
- Department of Anesthesiology, Sichuan Clinical Research Center for Cancer, Sichuan Cancer Hospital & Institute, Sichuan Cancer Center, Affiliated Cancer Hospital of University of Electronic Science and Technology of China, Chengdu, China
| | - Fei Wang
- Department of Anesthesiology, Sichuan Provincial People's Hospital, School of Medicine, University of Electronic Science and Technology of China, Chengdu, China
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3
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Huang J, Huang T, Li J. Regulation Mechanism and Potential Value of Active Substances in Spices in Alcohol-Liver-Intestine Axis Health. Int J Mol Sci 2024; 25:3728. [PMID: 38612538 PMCID: PMC11011869 DOI: 10.3390/ijms25073728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/22/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
Excessive alcohol intake will aggravate the health risk between the liver and intestine and affect the multi-directional information exchange of metabolites between host cells and microbial communities. Because of the side effects of clinical drugs, people tend to explore the intervention value of natural drugs on diseases. As a flavor substance, spices have been proven to have medicinal value, but they are still rare in treating hepatointestinal diseases caused by alcohol. This paper summarized the metabolic transformation of alcohol in the liver and intestine and summarized the potential value of various perfume active substances in improving liver and intestine diseases caused by alcohol. It is also found that bioactive substances in spices can exert antioxidant activity in the liver and intestine environment and reduce the oxidative stress caused by diseases. These substances can interfere with fatty acid synthesis, promote sugar and lipid metabolism, and reduce liver injury caused by steatosis. They can effectively regulate the balance of intestinal flora, promote the production of SCFAs, and restore the intestinal microenvironment.
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Affiliation(s)
- Jianyu Huang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jinjun Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
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4
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Paneru D, Tellez-Isaias G, Arreguin-Nava MA, Romano N, Bottje WG, Asiamah E, Abdel-Wareth AAA, Lohakare J. Effect of fenugreek seeds and Bacillus-based direct-fed microbials on the growth performance, blood biochemicals, and intestinal histomorphology of broiler chickens. Front Vet Sci 2023; 10:1298587. [PMID: 38089709 PMCID: PMC10713732 DOI: 10.3389/fvets.2023.1298587] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Accepted: 11/15/2023] [Indexed: 07/03/2024] Open
Abstract
BACKGROUND The objective of the present study was to evaluate the potential synergistic impact of the combination of fenugreek seeds (FS) and Bacillus-based direct-fed microbials (DFM) on growth performance, intestinal health, and hematological parameters of broiler chickens. METHODS A total of 160 one-day-old (Ross 308) broiler chicks were randomly assigned to a 2 × 2 factorial arrangement, with two levels of FS (0 and 5 g/kg) and two levels of Bacillus-DFM (0 and 0.1 g/kg), with five replicates of 8 birds each. RESULTS The result showed that dietary supplementation of FS at 5 g/kg did not improve the growth performance of broilers but impaired the early growth performance by reducing body weight gain and increasing feed conversion ratio, which was recovered during finisher phase. Dietary supplementation of Bacillus-based DFM at 0.1 g/kg did not affect the performance variables but increased the feed conversion ratio. The interaction of fenugreek seeds and Bacillus-based DFM showed synergistic effects on growth performance during the later stages of production. However, antagonistic effects were observed on the blood parameters and the gut morphology. CONCLUSION This study demonstrated that FS and DFM had different effects on the broiler health and production depending on the phase of production. The interaction between FS and DFM revealed synergistic effects on growth performance during the finisher phase, but antagonistic effects on blood parameters and gut morphology. Further studies are needed to elucidate the underlying mechanisms and optimize the dosage and combination of FS and DFM for broiler health and production.
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Affiliation(s)
- Deependra Paneru
- Department of Poultry Science, University of Georgia, Athens, GA, United States
| | | | | | - Nicholas Romano
- Virginia Cooperative Extension, College of Agriculture, Virginia State University, Petersburg, VA, United States
| | - Walter G. Bottje
- Department of Poultry Science, University of Arkansas, Fayetteville, AR, United States
| | - Emmanuel Asiamah
- Department of Agriculture, University of Arkansas at Pine Bluff, Pine Bluff, AR, United States
| | - Ahmed A. A. Abdel-Wareth
- Department of Animal and Poultry Production, Faculty of Agriculture, South Valley University, Qena, Egypt
- Poultry Center, Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX, United States
| | - Jayant Lohakare
- Poultry Center, Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX, United States
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Ceylan N, Yenice E, Yavaş İ, Çenesiz AA, Toprak NN, Çiftçi İ. Comparative effects of medium-chain fatty acids or phytobiotics-based feed additives on performance, caecum microbiota, volatile fatty acid production and intestinal morphology of broilers. Vet Med Sci 2023; 9:2719-2730. [PMID: 37659072 PMCID: PMC10650355 DOI: 10.1002/vms3.1249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 07/12/2023] [Accepted: 08/18/2023] [Indexed: 09/04/2023] Open
Abstract
Antibiotic growth promoters have been utilized in broiler nutrition to alleviate the negative effects of the pathogenic microbes to promote performance. However, after the prohibition of antibiotics because of the increasing disclosure related to public health issues, various products have been developed as alternatives. This study was carried out to determine the effects of medium-chain fatty acids (MCFAs) or phytobiotics (essential oils [EOs] and alkaloids [ALKs]), blended feed additives on the growth performance, jejunum histomorphology, and cecal microbiota of broiler chickens. A total of 765 male Ross 308 chicks were randomly distributed into 5 experimental groups, each having 9 replicates with 17 chicks. The experimental procedures were as follows: a control group without supplementation (T1); control group+ MCFAs and EOs blend (T2); control group+ different EOs blend (T3); control group+ ALK sanguinarine (T4); and control group+ EOs and ALK piperine mixture (T5). The results showed that, broilers fed with MCFAs blended with EOs had significantly greater body weight gain during overall period in comparision to the control and T3 groups. Further, only MCFAs blended with EOs group significantly improved jejnum morphology in comparison with the control group (p ≤ 0.05). Besides, the MCFAs blended with EOs group significantly elevated propionate, acetate and butyrate concentration, and decreased the concentration of branch chain fatty acids in caecum (p ≤ 0.05). The results indicated that, the combination of MCFAs and EOs seems to have improvement effects and could be preferred as an efficient feed additive in broiler production.
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Affiliation(s)
- Necmettin Ceylan
- Department of Animal ScienceFaculty of AgricultureAnkara UniversityAnkaraTürkiye
| | - Engin Yenice
- Department of Animal ScienceFaculty of AgricultureAnkara UniversityAnkaraTürkiye
| | - İsmail Yavaş
- Department of Animal ScienceFaculty of AgricultureAnkara UniversityAnkaraTürkiye
| | - Ali Anıl Çenesiz
- Department of Animal ScienceFaculty of AgricultureAnkara UniversityAnkaraTürkiye
| | - Neşe Nuray Toprak
- Department of Animal ScienceFaculty of AgricultureAnkara UniversityAnkaraTürkiye
| | - İbrahim Çiftçi
- Department of Animal ScienceFaculty of AgricultureAnkara UniversityAnkaraTürkiye
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6
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Quispe-Sanchez L, Mestanza M, Oliva-Cruz M, Rimarachín N, Caetano AC, Chuquizuta T, Goñas M, Ambler Gill ER, Chavez SG. Oxidative stability and physicochemical changes of dark chocolates with essential oils addition. Heliyon 2023; 9:e18139. [PMID: 37501977 PMCID: PMC10368843 DOI: 10.1016/j.heliyon.2023.e18139] [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: 01/11/2023] [Revised: 07/02/2023] [Accepted: 07/09/2023] [Indexed: 07/29/2023] Open
Abstract
This research aimed to evaluate the oxidative stability and rheological properties of dark chocolates with the addition of essential oils (EO) of Cymbopogon citratus, Pimpinella anisum, and Mintostachys mollis. For this purpose, before the inclusion in chocolates, the EO were chemically characterized to identify the most important volatile compounds. We added essential oils of P. anisum, C. citratus and M. mollis to dark chocolates (cocoa 70%) at doses of 10, 12 and 14 μL per 500 g, separately. These chocolates were evaluated for oxidative activity, hardness, microstructure, rheological and melting properties and antioxidant capacity. It was found that C. citratus EO (10 μL/500 g of chocolate) improve the oxidative stability of the chocolates at 90 days of storage at 25 °C (230 meq O2/kg), while higher concentrations promote lipid oxidation. The incorporation of essential oils improves the antioxidant capacity, likewise, it changes the rheological, thermal, and microstructural properties. Therefore, essential oils can improve the physicochemical characteristics of dark chocolates allowing greater stability in oxidative fat and thus increase the shelf life.
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Affiliation(s)
- Luz Quispe-Sanchez
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Marilu Mestanza
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Manuel Oliva-Cruz
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Nelson Rimarachín
- Facultad de Ingeniería y Ciencias Agrarias de La Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, Peru
| | - Aline C. Caetano
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- Facultad de Ingeniería y Ciencias Agrarias de La Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, Peru
| | - Tony Chuquizuta
- Instituto de Investigación Del Mejoramiento Productivo, Universidad Nacional Autónoma de Chota, Chota, 06121, Peru
| | - Malluri Goñas
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Elizabeth Renee Ambler Gill
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- College of Life Sciences and Agriculture COLSA, University of New Hampshire, Durham, NC, United States
| | - Segundo G. Chavez
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- Facultad de Ingeniería y Ciencias Agrarias de La Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, Peru
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7
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Wang M, Huang W, Xu Y. Effects of spicy food consumption on overweight/obesity, hypertension and blood lipids in China: a meta-analysis of cross-sectional studies. Nutr J 2023; 22:29. [PMID: 37291603 DOI: 10.1186/s12937-023-00857-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 05/25/2023] [Indexed: 06/10/2023] Open
Abstract
BACKGROUND AND OBJECTIVES Effect of spicy food consumption on health has attracted widespread attention in recent years. However, the relationships between spicy food intake and overweight/obesity, hypertension and blood lipid levels remain unclear. A meta-analysis of available observational studies was conducted in order to explore the associations. METHODS PubMed, Embase, Cochrane Library and Web of science databases were searched for studies published up to 10 August 2021 without language limitation. The fixed and random effects models were selected to aggregate the effect sizes and 95% confidence intervals (CIs) in this study. RESULTS A total of nine observational studies involving 189,817 participants were included. Results from this meta-analysis showed that the highest category of spicy food intake significantly increased the risk of overweight/obesity (pooled Odds Ratio (OR): 1.17; 95% CI: 1.07, 1.28; P < 0.001), compared with the lowest category of spicy food intake. Conversely, a remarkable negative association was observed between the highest category of spicy food intake and hypertension (pooled OR: 0.87; 95% CI: 0.81, 0.93; P = 0.307). In addition, the highest category of spicy food intake increased the level of low density lipoprotein cholesterol (LDL-C) (weighted mean difference (WMD): 0.21; 95% CI: 0.02, 0.39; P = 0.040), and reduced high density lipoprotein cholesterol level (HDL-C) (WMD: -0.06; 95% CI: -0.10, -0.02; P = 0.268) concentrations, but it was not related to total cholesterol (TC) (WMD: 0.09; 95% CI: -0.08, 0.26; P = 0.071) and triglyceride (TG) (WMD: -0.08; 95% CI: -0.19, 0.02; P = 0.333)] levels. CONCLUSION Spicy food intake may have a beneficial effect on hypertension, but adversely affect overweight/obesity, as well as blood lipid levels. However, the results should be interpreted cautiously because the present analyses were based on only observational studies and not intervention studies. More large and high-quality studies in different populations will be needed to verify these associations in the future.
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Affiliation(s)
- Mei Wang
- Department of Endocrinology and Metabolism, Taikang Sichuan Hospital, Chengdu, 610000, Sichuan, China
- Metabolic Vascular Disease Key Laboratory of Sichuan Province, Luzhou, 646000, Sichuan, China
- Sichuan Clinical Research Center for Nephropathy, Luzhou, 646000, Sichuan, China
| | - Wei Huang
- Metabolic Vascular Disease Key Laboratory of Sichuan Province, Luzhou, 646000, Sichuan, China.
- Sichuan Clinical Research Center for Nephropathy, Luzhou, 646000, Sichuan, China.
- Department of Endocrinology and Metabolism, Affiliated Hospital of Southwest Medical University, Luzhou, 646000, Sichuan, China.
| | - Yong Xu
- Metabolic Vascular Disease Key Laboratory of Sichuan Province, Luzhou, 646000, Sichuan, China.
- Sichuan Clinical Research Center for Nephropathy, Luzhou, 646000, Sichuan, China.
- Department of Endocrinology and Metabolism, Affiliated Hospital of Southwest Medical University, Luzhou, 646000, Sichuan, China.
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8
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Xia Y, Kuda T, Yamamoto M, Yano T, Nakamura A, Takahashi H. The effect of Sichuan pepper on gut microbiota in mice fed a high-sucrose and low-dietary fibre diet. Appl Microbiol Biotechnol 2023; 107:2627-2638. [PMID: 36922439 DOI: 10.1007/s00253-023-12457-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 02/21/2023] [Accepted: 02/24/2023] [Indexed: 03/18/2023]
Abstract
Sichuan pepper (Zanthoxylum bungeanum, HJ), a spice widely used in China, has antioxidative, anti-inflammatory, antibacterial, and anti-obesity properties. In this study, to confirm the value of HJ as a functional food, the in vitro antioxidant and bile acid-lowering capacities, as well as the effects on caecal microbiota, were compared with those of cumin (Cuminum cyminum, CM) and coriander (Coriandrum sativum, CR) seeds in Institute of Cancer Research (ICR) mice fed a high-sucrose and low-dietary fibre diet. The total phenolic content, superoxide anion radical-scavenging capacity, and Fe-reducing power of the HJ aqueous solution were higher than those of CM and CR (p < 0.05). The bile acid (taurocholic, glycocholic, and deoxycholic acids)-lowering capacity of the HJ suspension was also higher than those of CM and CR. Compared with mice fed a control diet (no fibre, NF), caecal Lactobacillus gasseri- and Muribaculum intestinale-like bacteria were higher in mice fed a diet containing 5% (w/w) of CM, CR, or HJ for 14 days. Bifidobacterium pseudolongum-, Lactobacillus murinus/animalis-, and Faecalibaculum rodentium-like bacteria were significantly increased, while Desulfovibrio-like bacteria were significantly decreased in the HJ group. In addition, CM and HJ may benefit specific metabolic functions of gut microbiota, such as starch, sucrose, and tyrosine metabolism. The tumour necrosis factor (TNF-α) concentration in the spleen tissue of ICR mice was decreased by the intake of spices. However, there were no changes in interleukin-2 (IL-2) and IL-10 levels in HJ fed mice. These results suggested that HJ has potential as a functional food related to gut microbiota. KEY POINTS: • Bididobacterium and Faecalibaculum in mice gut microbiota are increased by Sichuan pepper (HJ). • Desulfovibrionaceae, an inflammatory LPS producer, in mice gut microbiota is decreased by HJ. • HJ decreases pro-inflammatory TNF both in murine spleen tissue and in vitro macrophages.
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Affiliation(s)
- Yumeng Xia
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-Ku, Tokyo, 108-8477, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-Ku, Tokyo, 108-8477, Japan.
| | - Mahiro Yamamoto
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-Ku, Tokyo, 108-8477, Japan
| | - Tomoko Yano
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-Ku, Tokyo, 108-8477, Japan
| | - Ayaka Nakamura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-Ku, Tokyo, 108-8477, Japan
| | - Hajime Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-Ku, Tokyo, 108-8477, Japan
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Yu Z, Cao M, Peng J, Wu D, Li S, Wu C, Qing L, Zhang A, Wang W, Huang M, Zhao J. Lacticaseibacillus casei T1 attenuates Helicobacter pylori-induced inflammation and gut microbiota disorders in mice. BMC Microbiol 2023; 23:39. [PMID: 36765272 PMCID: PMC9921057 DOI: 10.1186/s12866-023-02782-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 01/23/2023] [Indexed: 02/12/2023] Open
Abstract
Probiotics are defined as live microbial food elements that are beneficial to human health. Lacticaseibacillus casei T1 was considered to have potential as a bioactive ingredient in functional foods, which was isolated from kurut. Previous research by our group proved that L. casei T1 could prevent inflammatory responses caused by Helicobacter pylori. This study aimed to investigate whether treatment with L. casei T1 resulted in a suppressive effect on H. pylori-induced oxidative stress and inflammatory responses. The results showed that treatment with L. casei T1 could relieve H. pylori-induced overexpression of inflammatory cytokines in GES-1 cells. Experiments in animals suggested that taking long-term L. casei T1 could reduce oxidative stress and inflammatory cytokines and improve H. pylori-induced gastric mucosal damage. Furthermore, taking L. casei T1 could increase the relative abundance of beneficial intestinal bacterium (Lachnospiraceae and Odoribacter) of H. pylori-infected mice and help in maintaining the balance of intestinal microflora.Collectively, L. casei T1 had certain degrees of therapeutic effect against H. pylori. In the future, it combined with antibiotics for H. pylori eradication deserves further study.
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Affiliation(s)
- Zhihao Yu
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Mei Cao
- grid.54549.390000 0004 0369 4060Core Laboratory, School of Medicine, Sichuan Provincial People’s Hospital Affiliated to University of Electronic Science and Technology of China, Chengdu, 610072 People’s Republic of China
| | - Jingshan Peng
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Daoyan Wu
- grid.413458.f0000 0000 9330 9891Department of Microbiology, School of Basic Medical Sciences, Guizhou Medical University, Guiyang, 550025 People’s Republic of China
| | - Shu Li
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Chengmeng Wu
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Liting Qing
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Andong Zhang
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Wenjie Wang
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Min Huang
- Irradiation Preservation Technology Key Laboratory of Sichuan Province, Sichuan Institute of Atomic Energy, Chengdu, 610101 People’s Republic of China
| | - Jian Zhao
- Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064, People's Republic of China.
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Łuczaj Ł, Dumanowski J, Marszałek C, Parasecoli F. Turmeric and Cumin Instead of Stock Cubes: An Internet Survey of Spices and Culinary Herbs Used in Poland Compared with Historical Cookbooks and Herbals. PLANTS (BASEL, SWITZERLAND) 2023; 12:591. [PMID: 36771675 PMCID: PMC9919365 DOI: 10.3390/plants12030591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 06/18/2023]
Abstract
(Background) Culinary cultures undergo dramatic changes due to globalization; however, the shift in the use of culinary spices and herbs is little documented. We aimed to list seasoning products used in contemporary Polish cuisine and assess whether they have roots in historic recipes. (Methods) Via an online questionnaire distributed via social media, we gathered data from 916 respondents from all over Poland. (Results) Altogether 132 single-ingredient taxa of plant or fungi species were mentioned in the questionnaire. Capsicums, black pepper, turmeric, oregano, cinnamon, marjoram, ginger, basil, thyme, and bay leaf were the 10 most quoted seasonings throughout the year. While local herbs are likely to have been long used in local cooking, the most commonly used spices have been known in Poland since at least 17-18th c. However, a few Asian, mainly Indian spices have become mainstream in the last few years. In particular, these are turmeric, cumin, and fenugreek. The seasonings which decreased the most are various seasoning mixes and stock cubes, unpopular due to the large amount of monosodium glutamate and salt. (Conclusions) Polish cuisine is undergoing a strong process of globalization, and curry spices have become standard cooking ingredients.
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Affiliation(s)
- Łukasz Łuczaj
- Faculty of Biology, Institute of Biology and Biotechnology, University of Rzeszów, ul. Pigonia 1, 36-100 Rzeszów, Poland
| | - Jarosław Dumanowski
- Faculty of Historical Sciences, Nicolaus Copernicus University, ul. Bojarskiego 1, 87-100 Toruń, Poland
| | - Cecylia Marszałek
- MSc Program in Biology, Institute of Biology and Biotechnology, University of Rzeszów, ul. Pigonia 1, 36-100 Rzeszów, Poland
| | - Fabio Parasecoli
- Department of Nutrition and Food Studies, New York University, 411, Lafayette Street, 5th Floor, New York, NY 10003, USA
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11
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Temesgen S, Sasikumar JM, Egigu MC. Effect of Extraction Solvents on Total Polyphenolic Content and Antioxidant Capacity of Syzygium Aromaticum L. Flower Bud from Ethiopia. BIOMED RESEARCH INTERNATIONAL 2022; 2022:4568944. [PMID: 36467886 PMCID: PMC9711980 DOI: 10.1155/2022/4568944] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 11/10/2022] [Accepted: 11/14/2022] [Indexed: 10/24/2023]
Abstract
In this study, the antioxidative activity and polyphenolic content of Syzygium aromaticum's flower bud were compared under different extraction solvents including chloroform, ethyl acetate, methanol, and aqueous. The antioxidant activity was assessed via established in vitro assay models such as 2, 2-diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging assay, NO- radical scavenging assay, H2O2 scavenging assay and Fe3+ reducing capacity. Total phenolic content was measured according to Folin-Ciocalteu's method, and total flavonoid content was estimated by using the aluminum chloride colorimetric method. The results showed that aqueous extract possessed the highest TPC (19.11 ± 2.76 mg GAE/g DW) and TFC (15.32 ± 1.53 mg CtE/g DW). Among the extracts, methanol extract exerted the strongest radical DPPH quenching activity with an IC50 value of 303.56 ± 13.14 μg/mL. The highest NO- radical scavenging activity was shown by methanol extract (IC50192.94 ± 1.9 μg/mL) which is stronger than BHT (IC50247.64 ± 12.89 μg/mL). Methanol extract showed a strong H2O2 scavenging activity (IC50233.71 ± 3.72 μg/mL). The highest Fe3+ reducing capacity was shown by methanol extract (Absorbance = 0.36 ± 0.05). Strong and positive correlations were observed between total phenolic and flavonoid contents and the antioxidant assays. The results of the present work revealed that the tested spice demonstrated high antioxidant activity, total phenolics, and flavonoids. Thus, this spice is worth considering as important source of natural antioxidant agents.
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Affiliation(s)
| | - J. M. Sasikumar
- School of Biological Sciences and Biotechnology, College of Natural and Computational Sciences, Haramaya University, Haramaya, P.O. Box 138, Ethiopia
| | - Meseret C. Egigu
- School of Biological Sciences and Biotechnology, College of Natural and Computational Sciences, Haramaya University, Haramaya, P.O. Box 138, Ethiopia
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12
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Rivera-Pérez A, Romero-González R, Garrido Frenich A. Fingerprinting based on gas chromatography-Orbitrap high-resolution mass spectrometry and chemometrics to reveal geographical origin, processing, and volatile markers for thyme authentication. Food Chem 2022; 393:133377. [PMID: 35691070 DOI: 10.1016/j.foodchem.2022.133377] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/28/2022] [Accepted: 05/31/2022] [Indexed: 11/17/2022]
Abstract
Thyme is an aromatic herb traditionally used for food purposes due to its organoleptic characteristics and medicinal properties, which is highly susceptible to food fraud. In this study, GC-HRMS-based fingerprinting was applied for the first time to determine the geographical traceability of thyme based on different origins (Spain, Poland, and Morocco), as well as to assess its processing by comparing sterilized vs. non-sterilized thyme. Unsupervised chemometric methods (PCA and HCA) revealed a predominant influence of the geographical origin on thyme fingerprints rather than processing effects. Supervised PLS-DA and OPLS-DA were used for discrimination purposes, revealing high predictive ability for further samples (100%), and allowing the identification of differential compounds (markers). A total of 24 markers were putatively identified (13 metabolites were confirmed) belonging to different classes: monoterpenoids, diterpenoids, sesquiterpenoids, alkenylbenzenes, and other miscellaneous compounds. This study outlines the potential of combining untargeted analysis by GC-HRMS with chemometrics for thyme authenticity and traceability.
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Affiliation(s)
- Araceli Rivera-Pérez
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain.
| | - Roberto Romero-González
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain.
| | - Antonia Garrido Frenich
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain.
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13
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Total Polyphenols and Antioxidant Properties of Selected Fresh and Dried Herbs and Spices. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12104876] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
In this study, the content of total polyphenols (TP) and the antioxidant activity (AA) of fresh herbs (13 in total) and those subjected to the freeze-drying process (stems and leaves separately) were compared. Moreover, the content of TP and AA of retail, commercial food spices (19 in total) of the two leading companies on the Polish market were compared. The novelty of our studies is the comparison between fresh and dried forms of herbs and spices and additionally between dried in a freeze-drying process and commercially available (in dried forms). It was found that fresh herbs and spices showed a large accumulation of polyphenolic compounds (from 466.55 to 17.23 CAE/100 g, respectively, for lemon balm and ginger). For freeze-dried herbs and spices, the highest TP content was found for marjoram (3052.34 CAE/100 g—leaves). Among commercial herbs and spices, sage (971.28 CAE/100 g) deserves attention. Fresh herbal spices, in particular oregano, (236.21 µM TE/g) had the highest AA. AA of freeze-dried herbs and spices was much lower (5.27–1.20 µM TE/g). The average value obtained for commercially available herbs and spices purchased was 1.44 µM TE/g. In the case of AA measured by the DPPH radical, thyme was characterized by the highest activity among fresh marjoram for freeze-dried herbs and spices. For dried commercial spices, the highest levels of AA were found for cumin.
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14
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Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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15
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Chen SX, Xiang JY, Han JX, Yang-Feng, Li HZ, Chen H, Xu M. Essential Oils from Spices Inhibit Cholinesterase Activity and Improve Behavioral Disorder in AlCl 3 Induced Dementia. Chem Biodivers 2021; 19:e202100443. [PMID: 34855291 DOI: 10.1002/cbdv.202100443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Accepted: 11/19/2021] [Indexed: 12/06/2022]
Abstract
The chemical compositions of essential oils (EOs) prepared from six spices including cinnamon, amomum tsao-ko, cardamom, amomum, black pepper and white pepper were analyzed by gas chromatography-mass spectrometry (GC/MS), which led to identify almost 200 volatile compounds. All EOs of spices showed cholinesterase inhibitory activity. Among them, pepper EO showed most potent acetylcholinesterase (AChE) inhibitory activity with IC50 values of 8.54 μg/mL (black pepper EO) and 5.02 μg/mL (white pepper EO). Molecular docking and in vitro validation suggested that 3-carene, α-pinene and β-pinene with IC50 value of 1.73, 2.66, and 14.75 μg/mL, respectively, might be active constituents of spices oil in inhibiting AChE. Furthermore, amomum tsao-ko EO and amomum EO can improve behavioral disorder in dementia zebrafish induced by aluminum trichloride (AlCl3 ).
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Affiliation(s)
- Shu-Xia Chen
- Center for Pharmaceutical Sciences, Faculty of Life Science and Technology, Kunming University of Science and Technology, Chenggong Campus, Kunming, 650500, P. R. China
| | - Jia-Yao Xiang
- Center for Pharmaceutical Sciences, Faculty of Life Science and Technology, Kunming University of Science and Technology, Chenggong Campus, Kunming, 650500, P. R. China
| | - Jia-Xin Han
- Center for Pharmaceutical Sciences, Faculty of Life Science and Technology, Kunming University of Science and Technology, Chenggong Campus, Kunming, 650500, P. R. China
| | - Yang-Feng
- Center for Pharmaceutical Sciences, Faculty of Life Science and Technology, Kunming University of Science and Technology, Chenggong Campus, Kunming, 650500, P. R. China
| | - Hai-Zhou Li
- Center for Pharmaceutical Sciences, Faculty of Life Science and Technology, Kunming University of Science and Technology, Chenggong Campus, Kunming, 650500, P. R. China
| | - Hao Chen
- Center for Pharmaceutical Sciences, Faculty of Life Science and Technology, Kunming University of Science and Technology, Chenggong Campus, Kunming, 650500, P. R. China.,Research Center for Drug Discovery, School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou, 510006, P. R. China
| | - Min Xu
- Center for Pharmaceutical Sciences, Faculty of Life Science and Technology, Kunming University of Science and Technology, Chenggong Campus, Kunming, 650500, P. R. China
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16
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Afroz S, Fairuz S, Joty JA, Uddin MN, Rahman MA. Virtual screening of functional foods and dissecting their roles in modulating gene functions to support post COVID-19 complications. J Food Biochem 2021; 45:e13961. [PMID: 34676581 PMCID: PMC8646449 DOI: 10.1111/jfbc.13961] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 09/16/2021] [Accepted: 09/23/2021] [Indexed: 12/19/2022]
Abstract
COVID-19 has become the focal point since 2019 after the outbreak of coronavirus disease. Many drugs are being tested and used to treat coronavirus infections; different kinds of vaccines are also introduced as preventive measure. Alternative therapeutics are as well incorporated into the health guidelines of some countries. This research aimed to look into the underlying mechanisms of functional foods and how they may improve the long-term post COVID-19 cardiovascular, diabetic, and respiratory complications through their bioactive compounds. The potentiality of nine functional foods for post COVID-19 complications was investigated through computational approaches. A total of 266 bioactive compounds of these foods were searched via extensive literature reviewing. Three highly associated targets namely troponin I interacting kinase (TNNI3K), dipeptidyl peptidase 4 (DPP-4), and transforming growth factor beta 1 (TGF-β1) were selected for cardiovascular, diabetes, and respiratory disorders, respectively, after COVID-19 infections. Best docked compounds were further analyzed by network pharmacological tools to explore their interactions with complication-related genes (MAPK1 and HSP90AA1 for cardiovascular, PPARG and TNF-alpha for diabetes, and AKT-1 for respiratory disorders). Seventy-one suggested compounds out of one-hundred and thirty-nine (139) docked compounds in network pharmacology recommended 169 Gene Ontology (GO) items and 99 Kyoto Encyclopedia of Genes and Genomes signaling pathways preferably AKT signaling pathway, MAPK signaling pathway, ACE2 receptor signaling pathway, insulin signaling pathway, and PPAR signaling pathway. Among the chosen functional foods, black cumin, fenugreek, garlic, ginger, turmeric, bitter melon, and Indian pennywort were found to modulate the actions. Results demonstrate that aforesaid functional foods have attenuating roles to manage post COVID-19 complications. PRACTICAL APPLICATIONS: Functional foods have been approaching a greater interest due to their medicinal uses other than gastronomic pleasure. Nine functional food resources have been used in this research for their traditional and ethnopharmacological uses, but their directive-role in modulating the genes involved in the management of post COVID-19 complications is inadequately studied and reported. Therefore, the foods types used in this research may be prioritized to be used as functional foods for ameliorating the major post COVID-19 complications through appropriate science.
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Affiliation(s)
- Sharmin Afroz
- Department of Theoretical and Computational ChemistryUniversity of DhakaDhakaBangladesh
| | | | - Jahanara Alam Joty
- Department of Biochemistry and BiotechnologyUniversity of Science and TechnologyChittagongBangladesh
| | - Md. Nazim Uddin
- Institute of Food Science and TechnologyBangladesh Council of Scientific and Industrial ResearchDhakaBangladesh
| | - Md Atiar Rahman
- Department of Biochemistry and Molecular BiologyUniversity of ChittagongChittagongBangladesh
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17
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Saini RK, Song MH, Yu JW, Shang X, Keum YS. Phytosterol Profiling of Apiaceae Family Seeds Spices Using GC-MS. Foods 2021; 10:foods10102378. [PMID: 34681427 PMCID: PMC8535917 DOI: 10.3390/foods10102378] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/29/2021] [Accepted: 10/04/2021] [Indexed: 11/21/2022] Open
Abstract
Phytosterols are nutritionally vital phytoconstituent owing to their cholesterol (low-density plasma lipoprotein-cholesterol, LDL-C)-lowering, anti-inflammatory, and antioxidant properties. Among the widely used spices and herbs, the seeds spices of the Apiaceae family represented the healthiest fatty acid profile. Thus, to explore the other health-beneficial lipids, the present study was aimed to analyze the phytosterol profile of eight seed spices of the Apiaceae family, utilizing gas chromatography (GC)-mass spectrometry (MS). The sterols contents calculated on an oil (mg/100 g of oil) and spice weight (mg/100 g spices; dry weight) basis varied significantly among the seed spices (p < 0.05; Turkey HSD). The β-sitosterol and stigmasterol were the most dominating sterols among the studied spices, together accounted for 40.3 (Ajwain) to 69.8% (celery) of total sterols in the seed oil. Among the studied spices, the oil extracted from caraway seeds showed the highest total sterols (602.2 mg/100 g of oil). Interestingly, based on spice weight, fennel seeds also showed the similar highest number of total sterols (134.2 mg/100 g in fennel and 133.3 mg/100 g in caraway), owing to the high contents of oil (25.9%) in fennel seeds. Overall, celery, caraway, fennel, and anise seeds oil are rich sources of health-beneficial phytosterols.
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Affiliation(s)
- Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (M.-H.S.); (J.-W.Y.)
| | - Min-Ho Song
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (M.-H.S.); (J.-W.Y.)
| | - Ji-Woo Yu
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (M.-H.S.); (J.-W.Y.)
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China;
| | - Young-Soo Keum
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (M.-H.S.); (J.-W.Y.)
- Correspondence:
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18
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Li C, Al-Dalali S, Zhou H, Wang Z, Xu B. Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics. Food Res Int 2021; 149:110651. [PMID: 34600653 DOI: 10.1016/j.foodres.2021.110651] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/11/2021] [Accepted: 08/17/2021] [Indexed: 12/12/2022]
Abstract
This study aimed to evaluate the influence of spices on individual phospholipid molecules of water-boiled salted duck (WSD) processing. Shotgun lipidomics was used to determine the structure of individual phospholipid molecules in raw duck meat and changes of phospholipids in processed-WSD with or without spices. A total of 118 phospholipid molecules were determined during the whole processing. Spices had a significant effect on the changes of most individual phospholipid molecules during the processing, but the overall effect on the phospholipid profile was not obvious. Nine phospholipid molecule markers were screened by partial least squares discriminant analysis, which can be used to distinguish with or without spice treatment. The effect of spices on most phospholipid molecules began on the first day of dry-ripening, and gradually became more obvious in the subsequent processing. Spice's main function was to delay the degradation of individual phospholipid molecules.
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Affiliation(s)
- Cong Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Sam Al-Dalali
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhouping Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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19
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Arsenov D, Župunski M, Pajević S, Borišev M, Nikolić N, Mimica-Dukić N. Health assessment of medicinal herbs, celery and parsley related to cadmium soil pollution-potentially toxic elements (PTEs) accumulation, tolerance capacity and antioxidative response. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2021; 43:2927-2943. [PMID: 33439422 DOI: 10.1007/s10653-020-00805-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Accepted: 12/30/2020] [Indexed: 06/12/2023]
Abstract
Celery and parsley are recognized as medicinal herbs and nutraceutical vegetables due to their valuable pharmacological properties and numerous health benefits. However, in recent years, soil loadings with various PTEs have become a serious concern across the world, leading to plants pollution, which can consequently diminish their quality and safety for human consumption. Therefore, we attempted to quantify quality and safety of celery and parsley grown in Cd polluted soil. We examined the presence of PTEs: As, Cu, Fe, Mn, Ni, Cu and Cd in soil and selected herbs, as well as their physiological responses to different Cd exposures (control-without Cd addition, 3 and 6 µg/g Cd of dry soil). Following elevation of Cd in plants, both species showed increasing trend of As, Pb and Cu in plants, which overcome safe limits, with exception for Cu. Further, celery showed strong phytoextraction ability (99.9 µg/g Cd of dry weight) with high potential to tolerate Cd due to the efficient antioxidative machinery. Besides that herbs pollution was evident on the basis of target hazard quotients (HQ), hazard index (HI) and cancerogenic risk (CR), revealing that chronic consumption of contaminated herbs can consequently endanger human health. HI was greater than 1, while CR exceeded safe limits in treated plants, with exception for As. In the point of view of toxicology and food safety, growing of medicinal plants should be strictly regulated and distinguished based on the purpose of growing, and further herbs usage.
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Affiliation(s)
- Danijela Arsenov
- Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, Novi Sad, Serbia.
| | - Milan Župunski
- Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, Novi Sad, Serbia
| | - Slobodanka Pajević
- Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, Novi Sad, Serbia
| | - Milan Borišev
- Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, Novi Sad, Serbia
| | - Nataša Nikolić
- Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, Novi Sad, Serbia
| | - Neda Mimica-Dukić
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, Novi Sad, Serbia
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20
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Gantenbein KV, Kanaka-Gantenbein C. Mediterranean Diet as an Antioxidant: The Impact on Metabolic Health and Overall Wellbeing. Nutrients 2021; 13:nu13061951. [PMID: 34204057 PMCID: PMC8227318 DOI: 10.3390/nu13061951] [Citation(s) in RCA: 109] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/28/2021] [Accepted: 05/31/2021] [Indexed: 02/06/2023] Open
Abstract
It has been established, worldwide, that non-communicable diseases such as obesity, diabetes, metabolic syndrome, and cardiovascular events account for a high percentage of morbidity and mortality in contemporary societies. Several modifiable risk factors, such as sedentary activities, sleep deprivation, smoking, and unhealthy dietary habits have contributed to this increase. Healthy nutrition in terms of adherence to the Mediterranean diet (MD), rich in fruits, legumes, vegetables, olive oil, herbs, spices, and high fiber intake may contribute to the decrease in this pandemic. The beneficial effects of the MD can be mainly attributed to its numerous components rich in anti-inflammatory and antioxidant properties. Moreover, the MD may further contribute to the improvement of reproductive health, modify the risk for neurodegenerative diseases, and protect against depression and psychosocial maladjustment. There is also evidence highlighting the impact of healthy nutrition in female people on the composition of the gut microbiota and future metabolic and overall health of their offspring. It is therefore important to highlight the beneficial effects of the MD on metabolic, reproductive, and mental health, while shaping the overall health of future generations. The beneficial effects of MD can be further enhanced by increased physical activity in the context of a well-balanced healthy lifestyle.
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21
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Raclariu-Manolică AC, Anmarkrud JA, Kierczak M, Rafati N, Thorbek BLG, Schrøder-Nielsen A, de Boer HJ. DNA Metabarcoding for Quality Control of Basil, Oregano, and Paprika. FRONTIERS IN PLANT SCIENCE 2021; 12:665618. [PMID: 34149762 PMCID: PMC8213367 DOI: 10.3389/fpls.2021.665618] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Accepted: 05/10/2021] [Indexed: 05/31/2023]
Abstract
Herbs and spices are some of the most vulnerable products in terms of fraud and adulteration in the food sector. Although standard analytical methods are accurate for quality control of specific lead or marker compounds, they cannot accurately assess the entire species composition of many marketed products. Complementary analytical approaches are thus often used for comprehensive screening of herbs and spices. In this study we evaluate DNA metabarcoding for the identification and authentication of 62 products, containing basil, oregano, and paprika collected from different retailers and importers in Norway. Our results show varying degrees of discrepancy between the constituent species and those listed on the product labels, despite high product authenticity. We suggest the false positives result from the sensitivity of DNA metabarcoding and filtering thresholds should be integrated into protocols to reduce false positives. Our results highlight how integrating DNA metabarcoding into the toolbox of analytical methods for quality control of fresh and/or processed plant-based food can improve product quality.
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Affiliation(s)
- Ancuţa Cristina Raclariu-Manolică
- Natural History Museum, University of Oslo, Oslo, Norway
- Stejarul Research Centre for Biological Sciences, National Institute of Research and Development for Biological Sciences, Piatra Neamt, Romania
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22
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A single serving of mixed spices alters gut microflora composition: a dose-response randomised trial. Sci Rep 2021; 11:11264. [PMID: 34050197 PMCID: PMC8163817 DOI: 10.1038/s41598-021-90453-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Accepted: 04/09/2021] [Indexed: 02/04/2023] Open
Abstract
Short-term changes in dietary intake can induce changes in gut microbiome. While various dietary polyphenols have been shown to modulate gut microflora, the acute influence of polyphenol-rich mixed spices has not been explored in a controlled setting. We investigated the effects of a single serving of mixed spices Indian curry consumption, in two separate doses, on the gut microbiome in 15 healthy, Singaporean Chinese males, with age and BMI of 23.5 ± 2.4 years and 22.9 ± 2.2 kg/m2 respectively. We found that a low-polyphenol, no spices Dose 0 Control (D0C) meal led to an increase in Bacteroides and a decrease in Bifidobacterium. In comparison to D0C, there was significant suppression of Bacteroides (p < 0.05) and an increase in Bifidobacterium (p < 0.05) with increasing doses of curry meal Dose 1 Curry (D1C) and Dose 2 Curry (D2C) containing 6 g and 12 g mixed spices respectively. Significant correlations were also found between bacterial changes and plasma phenolic acids. No differences between treatments were observed in the alpha-diversity of the gut microflora. This study has shown that a single serving of mixed spices can significantly modify/restore certain commensal microbes, particularly in people who do not regularly consume these spices.
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Saini RK, Assefa AD, Keum YS. Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs. Foods 2021; 10:854. [PMID: 33920058 PMCID: PMC8071036 DOI: 10.3390/foods10040854] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/09/2021] [Accepted: 04/12/2021] [Indexed: 11/17/2022] Open
Abstract
Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of n-6/n-3 polyunsaturated fatty acids (PUFAs) was recorded to be in the range of 0.36 (oregano) to 85.99 (cumin), whereas the ratio of PUFAs/saturated fatty acids (SFAs) ranged from 0.17 (nutmeg) to 4.90 (cumin). Cumin, coriander, fennel, and dill seeds represent the healthiest fatty acid profile, based upon fat quality indices such as the ratio of hypocholesterolemic/hypercholesterolemic (h/H) fatty acids, the atherogenic index (AI), and the thrombogenic index (TI). All these seed spices belong to the Apiaceae family of plants, which are an exceptionally rich source of monounsaturated fatty acids (MUFAs) in the form of petroselinic acid (C18:1n12), with a very small amount of SFAs.
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Affiliation(s)
| | - Awraris Derbie Assefa
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Korea;
| | - Young-Soo Keum
- Department of Crop Science, Konkuk University, Seoul 05029, Korea;
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24
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Raka RN, Wu H, Xiao J, Hossen I, Cao Y, Huang M, Jin J. Human ectopic olfactory receptors and their food originated ligands: a review. Crit Rev Food Sci Nutr 2021; 62:5424-5443. [PMID: 33605814 DOI: 10.1080/10408398.2021.1885007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Ectopic olfactory receptors (EORs) are expressed in non-nasal tissues of human body. They belong to the G-protein coupled receptor (GPCR) superfamily. EORs may not be capable of differentiating odorants as nasal olfactory receptors (ORs), but still can be triggered by odorants and are involved in different biological processes such as anti-inflammation, energy metabolism, apoptosis etc. Consumption of strong flavored foods like celery, oranges, onions, and spices, is a good aid to attenuate inflammation and boost our immune system. During the digestion of these foods in human digestive system and the metabolization by gut microbiota, the odorants closely interacting with EORs, may play important roles in various bio-functions like serotonin release, appetite regulation etc., and ultimately impact health and diseases. Thus, EORs could be a potential target linking the ligands from food and their bioactivities. There have been related studies in different research fields of medicine and physiology, but still no systematic food oriented review. Our review portrays that EORs could be a potential target for functional food development. In this review, we summarized the EORs found in human tissues, their impacts on health and disease, ligands interacting with EORs exerting specific biological effects, and the mechanisms involved.
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Affiliation(s)
- Rifat Nowshin Raka
- Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing, China.,Beijing Laboratory for Food Quality and Safety, Beijing, China.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Hua Wu
- Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China.,Beijing Key Lab of Plant Resource Research and Development, Beijing, China
| | - Junsong Xiao
- Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing, China.,Beijing Laboratory for Food Quality and Safety, Beijing, China.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Imam Hossen
- Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing, China.,Beijing Laboratory for Food Quality and Safety, Beijing, China.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Yanping Cao
- Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
| | - Mingquan Huang
- Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China
| | - Jianming Jin
- Beijing Technology and Business University, Beijing, China.,Beijing Key Lab of Plant Resource Research and Development, Beijing, China
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25
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Chironi S, Bacarella S, Altamore L, Columba P, Ingrassia M. Consumption of spices and ethnic contamination in the daily diet of Italians - consumers’ preferences and modification of eating habits. JOURNAL OF ETHNIC FOODS 2021; 8:6. [PMCID: PMC8179707 DOI: 10.1186/s42779-021-00082-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Accepted: 05/19/2021] [Indexed: 06/18/2023]
Abstract
Currently, consumers appear to have diversified characteristics with regard to food tastes and consumption habits. The globalization of markets and the migration phenomenon contributed to the modification of food preferences of consumers who gradually introduce into their eating habits foods and recipes typical of the tradition of foreign countries. In this scenario, also in Italy, it is going to increase the use of “foreign products” with the consequent fusion of traditional cuisine techniques and recipes with ingredients that are typical of foreign countries and cultures. Foods and ingredients originally consumed in Asian or South American countries are increasingly consumed by Italian people, who have notoriously a strong “food identity,” who generally follow the Mediterranean Diet, and who consume typical products of the country. More particularly, the use of “new” or “novel” spices compared to those traditionally used in the preparation of Italian food has grown in the last 10 years. This study is an exploratory survey on the consumption of spices in Sicily (Southern Italy), which is an Italian Region with a high level of immigrated people and a good level of social integration and progressive inclusion. The objective of this study is to know whether and how Sicilian consumers’ consumption preferences, use, and purchasing behaviors with regard to spices changed in the last few years. The results highlight an increasing use of novel spices for the preparation of the traditional recipes and a good appreciation by consumers. These results are interesting because they provide information about spices’ market development and food product marketing and internationalization. The survey gives interesting inputs for reflections about the relationship between food contaminations and social integration and insight into consumers’ preferences in Italy.
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Affiliation(s)
- Stefania Chironi
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Viale delle Scienze, Building 4, Palermo, Italy
| | - Simona Bacarella
- Department of Economics, Business and Statistics, Università degli Studi di Palermo Viale delle Scienze, Building 13, Palermo, Italy
| | - Luca Altamore
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Viale delle Scienze, Building 4, Palermo, Italy
| | - Pietro Columba
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Viale delle Scienze, Building 4, Palermo, Italy
| | - Marzia Ingrassia
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Viale delle Scienze, Building 4, Palermo, Italy
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26
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Bousquet J, Czarlewski W, Zuberbier T, Mullol J, Blain H, Cristol JP, De La Torre R, Le Moing V, Pizarro Lozano N, Bedbrook A, Agache I, Akdis CA, Canonica GW, Cruz AA, Fiocchi A, Fonseca JA, Fonseca S, Gemicioğlu B, Haahtela T, Iaccarino G, Ivancevich JC, Jutel M, Klimek L, Kuna P, Larenas-Linnemann DE, Melén E, Okamoto Y, Papadopoulos NG, Pfaar O, Reynes J, Rolland Y, Rouadi PW, Samolinski B, Sheikh A, Toppila-Salmi S, Valiulis A, Choi HJ, Kim HJ, Anto JM. Spices to Control COVID-19 Symptoms: Yes, but Not Only…. Int Arch Allergy Immunol 2020; 182:489-495. [PMID: 33352565 PMCID: PMC7900475 DOI: 10.1159/000513538] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Accepted: 11/20/2020] [Indexed: 12/02/2022] Open
Abstract
There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 foods that may explain the role of diet in COVID-19. One of the mechanisms of COVID-19 appears to be an oxygen species (ROS)-mediated process in synergy with TRP channels, modulated by Nrf2 pathways. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.
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Affiliation(s)
- Jean Bousquet
- Department of Dermatology and Allergy, Charité Universitätsmedizin Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Comprehensive Allergy Center, Berlin, Germany, .,University hospital and MACVIA France, Montpellier, France,
| | | | - Torsten Zuberbier
- Department of Dermatology and Allergy, Charité Universitätsmedizin Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Comprehensive Allergy Center, Berlin, Germany
| | - Joaquim Mullol
- Rhinology Unit & Smell Clinic, ENT Department, Hospital Clinic-Clinical & Experimental Respiratory Immunoallergy, IDIBAPS, CIBERES, Universitat de Barcelona, Barcelona, Spain
| | - Hubert Blain
- Department of Geriatrics, Montpellier University Hospital, Montpellier, France
| | - Jean-Paul Cristol
- Laboratoire de Biochimie et Hormonologie, PhyMedExp, Université de Montpellier, INSERM, CNRS, CHU de Montpellier, Montpellier, France
| | - Rafael De La Torre
- CIBER Fisiopatologia de la Obesidad y Nutrición (CIBEROBN), Madrid, Spain
| | | | - Nieves Pizarro Lozano
- IMIM (Hospital del Mar Research Institute), Barcelona, Spain.,Autonomous University of Barcelona, Bellaterra, Barcelona, Spain
| | - Anna Bedbrook
- University hospital and MACVIA France, Montpellier, France.,MASK-air, Montpellier, France
| | - Ioana Agache
- Faculty of Medicine, Transylvania University, Brasov, Romania
| | - Cezmi A Akdis
- Swiss Institute of Allergy and Asthma Research (SIAF), University of Zurich-Christine Kühne-Center for Allergy Research and Education (CK-CARE), Davos, Switzerland
| | - G Walter Canonica
- Department of Biomedical Sciences, Personalized Medicine, Asthma and Allergy, Humanitas Clinical and Research Center IRCCS, Humanitas University, Pieve Emanuele, Italy
| | - Alvaro A Cruz
- Fundação ProAR, Federal University of Bahia and GARD/WHO Planning Group, Salvador, Brazil
| | - Alessandro Fiocchi
- Division of Allergy, Department of Pediatric Medicine-The Bambino Gesù Children's Research Hospital Holy see, Rome, Italy
| | - Joao A Fonseca
- CINTESIS, Center for Research in Health Technologies and Information Systems, Faculdade de Medicina da Universidade do Porto, Porto, Portugal and MEDIDA, Lda, Porto, Portugal
| | - Susana Fonseca
- GreenUPorto-Sustainable Agrifood Production Research Centre, DGAOT, Faculty of Sciences, University of Porto, Campus de Vairão, Vila do Conde, Portugal
| | - Bilun Gemicioğlu
- Department of Pulmonary Diseases, Istanbul University-Cerrahpasa, Cerrahpasa Faculty of Medicine, Istanbul, Turkey
| | - Tari Haahtela
- Skin and Allergy Hospital, Helsinki University Hospital, and University of Helsinki, Helsinki, Finland
| | - Guido Iaccarino
- Department of Advanced Biomedical Sciences, Federico II University, Napoli, Italy.,Interdepartmental Center of Research on Hypertension and Related Conditions CIRIAPA, Federico II University, Napoli, Italy
| | | | - Marek Jutel
- Department of Clinical Immunology, Wrocław Medical University and ALL-MED Medical Research Institute, Wrocław, Poland
| | - Ludger Klimek
- Center for Rhinology and Allergology, Wiesbaden, Germany
| | - Piotr Kuna
- Division of Internal Medicine, Asthma and Allergy, Barlicki University Hospital, Medical University of Lodz, Lodz, Poland
| | - Désirée E Larenas-Linnemann
- Center of Excellence in Asthma and Allergy, Médica Sur Clinical Foundation and Hospital, Mexico City, Mexico
| | - Erik Melén
- Institute of Environmental Medicine, Karolinska Institutet and Sachs' Children's Hospital, Stockholm, Sweden
| | - Yoshitaka Okamoto
- Department of Otorhinolaryngology, Chiba University Hospital, Chiba, Japan
| | - Nikolaos G Papadopoulos
- Division of Infection, Allergy Department, Immunity & Respiratory Medicine, Royal Manchester Children's Hospital, University of Manchester, Manchester, United Kingdom.,2nd Pediatric Clinic, Athens General Children's Hospital "P&A Kyriakou," University of Athens, Athens, Greece
| | - Oliver Pfaar
- Department of Otorhinolaryngology, Head and Neck Surgery, Section of Rhinology and Allergy, University Hospital Marburg, Philipps-Universität Marburg, Marburg, Germany
| | - Jacques Reynes
- Maladies Infectieuses et Tropicales, CHU, Montpellier, France
| | | | - Philip W Rouadi
- Department of Otolaryngology-Head and Neck Surgery, Eye and Ear University Hospital, Beirut, Lebanon
| | - Boleslaw Samolinski
- Department of Prevention of Environmental Hazards and Allergology, Medical University of Warsaw, Warsaw, Poland
| | - Aziz Sheikh
- The Usher Institute of Population Health Sciences and Informatics, The University of Edinburgh, Edinburgh, United Kingdom
| | - Sanna Toppila-Salmi
- Skin and Allergy Hospital, Helsinki University Hospital, and University of Helsinki, Helsinki, Finland
| | - Arunas Valiulis
- Vilnius University Faculty of Medicine, Institute of Clinical Medicine & Institute of Health Sciences, Vilnius, Lithuania
| | - Hak-Jong Choi
- Microbiology and Functionality Research Group, Research and Development Division, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hyun Ju Kim
- SME Service Department, Strategy and Planning Division, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Josep M Anto
- IMIM (Hospital del Mar Research Institute), Barcelona, Spain.,Universitat Pompeu Fabra (UPF), Barcelona, Spain.,CIBER Epidemiología y Salud Pública (CIBERESP), Barcelona, Spain.,ISGlobAL, Barcelona, Centre for Research in Environmental Epidemiology (CREAL), Barcelona, Spain
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27
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Amini MR, Sheikhhossein F, Bazshahi E, Hajiaqaei M, Shafie A, Shahinfar H, Azizi N, Eghbaljoo Gharehgheshlaghi H, Naghshi S, Fathipour RB, Shab-Bidar S. The effects of capsinoids and fermented red pepper paste supplementation on blood pressure: A systematic review and meta-analysis of randomized controlled trials. Clin Nutr 2020; 40:1767-1775. [PMID: 33129596 DOI: 10.1016/j.clnu.2020.10.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/10/2020] [Accepted: 10/13/2020] [Indexed: 10/23/2022]
Abstract
BACKGROUND & AIMS The present systematic review and meta-analysis were conducted to investigate the effects of capsinoids and fermented red pepper paste (FRPP) supplementation on Systolic Blood Pressure (SBP) and Diastolic Blood Pressure (DBP). METHODS Relevant studies, published up to May 2020, were searched through PubMed/Medline, Scopus, ISI Web of Science, Embase, and Google Scholar. All randomized clinical trials investigating the effect of capsinoids and FRPP supplementation on blood pressure including SBP and DBP were included. RESULTS Out of 335 citations, 7 trials that enrolled 363 subjects were included. Capsinoids and FRPP resulted in significant reduction in DBP (Weighted mean differences (WMD): -1.90 mmHg; 95% CI, -3.72 to -0.09, P = 0.04) but no significant change in SBP (WMD: 0.55 mmHg, 95% CI: -1.45, 2.55, P = 0.588). FRPP had a significant reduction in SBP. Greater effects on SBP were detected in trials, lasted ≥12 weeks, and sample size >50. Capsinoids with dosage ≤200 and FRPP with dosage of 11.9 g significantly decreased DBP. CONCLUSION Overall, these data suggest that supplementation with FRPP may play a role in improving SBP and DBP but for capsinoids no effects detected in this analysis on SBP and DBP.
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Affiliation(s)
- Mohammad Reza Amini
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran; Students' Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Fatemeh Sheikhhossein
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Elham Bazshahi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Mahdi Hajiaqaei
- Department of Physiology, Faculty of Medicine, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Anahid Shafie
- Department of Physiology, Faculty of Medicine, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Hossein Shahinfar
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Neda Azizi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Hadi Eghbaljoo Gharehgheshlaghi
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Sina Naghshi
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Raana Babadi Fathipour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sakineh Shab-Bidar
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.
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28
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Fernández-López J, Viuda-Martos M, Sayas-Barberá ME, Navarro-Rodríguez de Vera C, Lucas-González R, Roldán-Verdú A, Botella-Martínez C, Pérez-Alvarez JA. Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1359. [PMID: 33066505 PMCID: PMC7602150 DOI: 10.3390/plants9101359] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/02/2020] [Accepted: 10/08/2020] [Indexed: 12/17/2022]
Abstract
Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.
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Affiliation(s)
| | | | | | | | | | | | | | - Jose Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312-Alicante, Spain; (J.F.-L.); (M.V.-M.); (M.E.S.-B.); (C.N.-R.d.V.); (R.L.-G.); (A.R.-V.); (C.B.-M.)
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29
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Poulios E, Vasios GK, Psara E, Giaginis C. Medicinal plants consumption against urinary tract infections: a narrative review of the current evidence. Expert Rev Anti Infect Ther 2020; 19:519-528. [PMID: 33016791 DOI: 10.1080/14787210.2021.1828061] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
INTRODUCTION Urinary tract infections (UTIs) are usual diseases caused by different strains of microorganisms. Many antibiotics have been applied for the treatment of these infections. However, the development of multidrug-resistant strains is a major problem in these treatments. As alternative complementary agents, several medicinal plants are often used to prevent and/or treat these diseases. AREAS COVERED This review summarized the current evidence about the efficacy of medicinal plants' consumption to prevent and/or co-treat UTIs. The most precise scientific databases, e.g. Medline, Scopus, and Web of Science were comprehensively searched, using relative keywords to identify the relative in vivo and ex vivo animal and human studies. EXPERT OPINION Current studies supported evidence for potential benefit overall concerning medicinal plants' consumption against UTIs by preventing bacterial adherence and inhibiting inflammation cascades through responding immunologically to bacteria invasion. However, most of the current evidence have been focused on in vivo and ex vivo animal studies, while human studies are currently limited and did not focus on a specific medicinal plant. Thus, well-designed clinical trials for long study periods focused on individual medicinal plants are intensely recommended to delineate their effectiveness on the prevention and/or co-treatment of UTIs.
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Affiliation(s)
- Efthymios Poulios
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Lemnos, Greece
| | - Georgios K Vasios
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Lemnos, Greece
| | - Evmorfia Psara
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Lemnos, Greece
| | - Constantinos Giaginis
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Lemnos, Greece
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30
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Sasikumar J, Erba O, Egigu MC. In vitro antioxidant activity and polyphenolic content of commonly used spices from Ethiopia. Heliyon 2020; 6:e05027. [PMID: 32995654 PMCID: PMC7511827 DOI: 10.1016/j.heliyon.2020.e05027] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 08/03/2020] [Accepted: 09/18/2020] [Indexed: 12/27/2022] Open
Abstract
INTRODUCTION In this study, the antioxidative effectiveness, and polyphenolic content of methanol and aqueous extracts of spices such as Lippia adoensis (Koseret), Nigella sativa (Thikur azmud), Piper capense (Timiz), Thymus schimperi (Tosign) and Trachyspermum ammi (Netchazmud), consumed among people of Ethiopia were investigated. METHODS The antioxidant activity was assessed via established in vitro assay models such as 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) radical quenching assay, reducing power assay and reactive nitrogen species (RNS) inhibitory potential. Total phenolics content was measured according to Folin-Ciocalteu's method and total flavonoid content was estimated by using Aluminium chloride colorimetric method. RESULTS The results showed that the total phenolic content was highest in both methanol (720 ± 0.04 mg GAE/100 g extract DW) and aqueous (580 ± 0.08 mg GAE/100 g DW) extracts of L. adoensis. Among the five tested spices, the methanol and aqueous extracts of L. adoensis exerted the strongest DPPH radical quenching activity with IC50values of 49.17 ± 1.26 and 20.99 ± 8.6 μg/mL, respectively. Both methanol and aqueous extracts of L. adoensis showed notable reducing capacity. The highest RNS scavenging activity was shown by both methanol (IC50 597.21 ± 6.99 μg/mL) and aqueous (IC50 = 551.5 ± 28.9 μg/mL) extracts of L. adoensis. High to moderate positive correlations were observed between total phenolic contents and in vitro antioxidant assays. This indicates that the antioxidant activities of the tested spices are attributed to the phenolic contents. CONCLUSION The results of the present work revealed that the tested spices demonstrated high phenolic contents and antioxidant properties. Thus, these spices are worth considering as important sources of natural antioxidant agents.
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Affiliation(s)
- J.M. Sasikumar
- School of Biological Sciences and Biotechnology, College of Natural and Computational Sciences, Haramaya University, Haramaya, P.O. Box 138, Ethiopia
| | - Oliyad Erba
- School of Biological Sciences and Biotechnology, College of Natural and Computational Sciences, Haramaya University, Haramaya, P.O. Box 138, Ethiopia
| | - Meseret C. Egigu
- School of Biological Sciences and Biotechnology, College of Natural and Computational Sciences, Haramaya University, Haramaya, P.O. Box 138, Ethiopia
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31
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Rivera-Pérez A, López-Ruiz R, Romero-González R, Garrido Frenich A. A new strategy based on gas chromatography–high resolution mass spectrometry (GC–HRMS-Q-Orbitrap) for the determination of alkenylbenzenes in pepper and its varieties. Food Chem 2020; 321:126727. [DOI: 10.1016/j.foodchem.2020.126727] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 03/17/2020] [Accepted: 03/31/2020] [Indexed: 01/21/2023]
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32
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Effect of Morning vs. Evening Turmeric Consumption on Urine Oxidative Stress Biomarkers in Obese, Middle-Aged Adults: A Feasibility Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17114088. [PMID: 32521782 PMCID: PMC7312995 DOI: 10.3390/ijerph17114088] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 06/03/2020] [Accepted: 06/05/2020] [Indexed: 12/16/2022]
Abstract
The circadian rhythm of biological systems is an important consideration in developing health interventions. The immune and oxidative defense systems exhibit circadian periodicity, with an anticipatory increase in activity coincident with the onset of the active period. Spice consumption is associated with enhanced oxidative defense. The objective of this study was to test the feasibility of a protocol, comparing the effects of morning vs. evening consumption of turmeric on urine markers of oxidative stress in obese, middle-aged adults. Using a within-sample design, participants received each of four clock time x treatment administrations, each separated by one week: morning turmeric; evening turmeric; morning control; evening control. Participants prepared for each lab visit by consuming a low-antioxidant diet for two days and fasting for 12 h. Urine was collected in the lab at baseline and one-hour post-meal and at home for the following five hours. The results showed that the processes were successful in executing the protocol and collecting the measurements and that participants understood and adhered to the instructions. The findings also revealed that the spice treatment did not elicit the expected antioxidant effect and that the six-hour post-treatment urine collection period did not detect differences in urine endpoints across treatments. This feasibility study revealed that modifications to the spice treatment and urine sampling timeline are needed before implementing a larger study.
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33
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Huang L, Ho CT, Wang Y. Biosynthetic pathways and metabolic engineering of spice flavors. Crit Rev Food Sci Nutr 2020; 61:2047-2060. [PMID: 32462891 DOI: 10.1080/10408398.2020.1769547] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Historically, spices have played an important economic role, due to their large applications and unique flavor. The supply and cost of spice materials and their corresponding natural products are often affected by environmental, geopolitical and climatic conditions. Secondary metabolite composition, including certain flavor compounds in spice plants, is recognized and considered closely related to plant classification. Both genes and enzymes involved in the biosynthesis of spice flavors are constantly identified, which provides insight into metabolic engineering of flavor compounds (i.e. aroma and pungent compounds) from spice plants. In this review, a systematic meta-analysis was carried out based on a comprehensive literature survey of the flavor profiles of 36 spice plants from nine families. We also reviewed typical biosynthetic pathways and metabolic engineering of most representative aroma and pungent compounds that may assist in the future study of spice plants as biosynthetic factories facing a new challenge in creating spice products.
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Affiliation(s)
- Linhua Huang
- Citrus Research Institute, Southwest University, Xiema, Beibei, Chongqing, China.,Citrus Research and Education Center, University of Florida, Florida, USA
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ, USA
| | - Yu Wang
- Citrus Research and Education Center, University of Florida, Florida, USA
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Nutraceutical potential of North-West Himalayan spices Allium stracheyi and Angelica glauca and their comparison with commonly used spices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00419-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Tokalıoğlu Ş, Dokan FK, Köprü S. ICP-MS multi-element analysis for determining the origin by multivariate analysis of red pepper flakes from three different regions of Turkey. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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36
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Morimoto M, Mitsukawa M, Fujiwara C, Kawamura Y, Masuda S. Inhibition of mRNA processing activity from ginger-, clove- and cinnamon-extract, and by two ginger constituents, 6-gingerol and 6-shogaol. Biosci Biotechnol Biochem 2019; 83:498-501. [PMID: 30426858 DOI: 10.1080/09168451.2018.1547107] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Accepted: 11/03/2018] [Indexed: 12/29/2022]
Abstract
Inhibition of mRNA processing, including splicing in the nucleus, is a potential anti-cancer candidate. To obtain mRNA processing inhibitors, we have screened for active constituents from spices. Ginger, clove, and cinnamon showed an inhibitory effect on mRNA processing in the nucleus. Two components in ginger, 6-gingerol and 6-shogaol, exhibited the inhibition of mRNA processing.
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Affiliation(s)
- Mari Morimoto
- a Division of Integrated Life Sciences, Graduate School of Biostudies , Kyoto University , Kyoto , Japan
- b Department of Food and Nutrition , Kyoto Women's University , Kyoto , Japan
| | - Mizuki Mitsukawa
- a Division of Integrated Life Sciences, Graduate School of Biostudies , Kyoto University , Kyoto , Japan
| | - Chisato Fujiwara
- b Department of Food and Nutrition , Kyoto Women's University , Kyoto , Japan
| | - Yukio Kawamura
- b Department of Food and Nutrition , Kyoto Women's University , Kyoto , Japan
| | - Seiji Masuda
- a Division of Integrated Life Sciences, Graduate School of Biostudies , Kyoto University , Kyoto , Japan
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Di Bella G, Potortì AG, Ben Tekaya A, Beltifa A, Ben Mansour H, Sajia E, Bartolomeo G, Naccari C, Dugo G, Lo Turco V. Organic contamination of Italian and Tunisian culinary herbs and spices. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2019; 54:345-356. [PMID: 30773128 DOI: 10.1080/03601234.2019.1571364] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Contaminants belonging to various classes, as polychlorobiphenyls, polycyclic aromatic hydrocarbons, organochlorine pesticides, organophosphorous pesticides, pyrethroid insecticides, fungicides, herbicides, synergists, carbamates, acaricides and insect growth regulators were simultaneously analysed by GC-MS/MS in 118 Italian and Tunisian culinary herbs and spices. The results obtained in Italian samples shown that laurel samples were the most contaminated with the presence of 15 residues on 140, whereas in rosemary (max value of 35 ng/g for cis-chlorfenyvinphos) and oregano (max value of 118.16 ng/g for ethion) some occasional residues can be observed, but always lower than the maximum residue levels; all the others samples shown no contamination. Among Tunisian samples, only rosemary contains a notably high content of pollutants exceeded the EU maximum residue limits (i.e., alachlor and phosalone with level of 359.2 and 43.3 ng/g, respectively), while oregano was determined to be free of contaminant residues. Considering the comparison among the different organic pollutants in Italian and Tunisian spices and herbs evaluated and the differences observed in this study a harmonization of regulation on contaminant residues in herbs and spices for human consumption should be needed, considering their increased use in diet and cooking.
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Affiliation(s)
| | | | - Asma Ben Tekaya
- b APAE Higher Institute of Applied Sciences and Technology , University of Monastir , Mahdia , Tunisia
| | - Asma Beltifa
- b APAE Higher Institute of Applied Sciences and Technology , University of Monastir , Mahdia , Tunisia
| | - Hedi Ben Mansour
- b APAE Higher Institute of Applied Sciences and Technology , University of Monastir , Mahdia , Tunisia
| | - Emanuele Sajia
- a BioMorf Department , University of Messina , Messina , Italy
| | | | - Clara Naccari
- a BioMorf Department , University of Messina , Messina , Italy
| | - Giacomo Dugo
- a BioMorf Department , University of Messina , Messina , Italy
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Özcan MM, Aljuhaimi F, Uslu N, Mohamed Ahmed IA, Osman MA, Gassem MA, Salih HAA. Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13885] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Mehmet Musa Özcan
- Faculty of Agricultural, Department of Food Engineering Selcuk University Konya Turkey
| | - Fahad Aljuhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Faculty of Agricultural, Department of Food Engineering Selcuk University Konya Turkey
| | - Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Magdi A. Osman
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mustafa A. Gassem
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. A. Salih
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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Interaction of salt content and processing conditions drives the quality response in streaky rashers. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.052] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ghouti D, Lazouni H, Moussaoui A, Chabane Sari D. Chemical Profile, in vitro Antibacterial and Antioxidant Activities ofJuniperus phoeniceaL. and Cotula cinerea (Del.) Essential Oils from Southwestern Algeria. ACTA ACUST UNITED AC 2018. [DOI: 10.3166/phyto-2018-0061] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
This work aims to study the chemical composition, antimicrobial and antioxidant activities ofJuniperus phoeniceaL. andCotula cinerea(Del.) essential oils from southwestern Algeria. The hydrodistilled oils obtained were characterized by gas chromatography–mass spectrometry (GC– MS). A total of 45 and 25 compounds were identified representing 100% ofJuniperus phoeniceaL. andCotula cinerea(Del.) respectively. The dominant component was α-pinene (46.437%) forJuniperus phoeniceaL. and α-thujone (32.35%) forCotula cinerea(Del.). The in vitro antibacterial activity of the essential oils was evaluated against nine foodborne pathogenic bacteria and one yeast, Candida albicans, using the disk diffusion method; the minimum inhibitory concentration (MIC) values were examined (micro dilution). The results suggest that the essential oil ofJuniperus phoeniceahas a significant to moderate antibacterial activity on all strains of bacteria. The most sensitive strains were Bacillus cereus, Bacillus subtilis,Micrococcus luteus,Pseudomonas aeruginosa, andCandida albicanswith (MIC = 0.04 to 0.63 mg/ml).Cotula cinereaoil showed moderate to low sensitivity to the test strains. Its best activity was against Bacillus subtilis (MIC = 0.303 mg/ml). The DPPH test conducted to evaluate the antioxidant activity of both oils showed a good to moderate capacity forJuniperus phoeniceaL. (concentration of an inhibitor when the response is reduced by half, IC50 = 0.76 mg/ml) andCotula cinerea(Del.) [IC50 = 28. mg/ml] oils respectively. The promising bioactivities of these plants suggest that they may be a new source of preservative molecules.
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The use of natural media amendments to produce kale enhanced with functional lipids in controlled environment production system. Sci Rep 2018; 8:14771. [PMID: 30282974 PMCID: PMC6170470 DOI: 10.1038/s41598-018-32866-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Accepted: 09/17/2018] [Indexed: 02/03/2023] Open
Abstract
Diets high in vegetable consumption is highly correlated with reduced risk of developing common lifestyle related diseases. We investigated the effects of three natural growth media amendments [potassium humate, dry vermicast, volcanic minerals or Promix alone (Control)] in enhancing the accumulation of functional lipids in greenhouse grown kale. Functional lipids (n9, n6, n3 fatty acids, diglycerides, galactolipids and phytosterols) were assessed using either gas chromatography/mass spectrometry (GC/MS) or ultra-high performance liquid chromatography-high resolution tandem mass spectrometry (UHPLC-HRMS/MS). The results showed volcanic minerals and dry vermicast were the most successful in enhancing the accumulation of functional lipids in kale. For example, dry vermicast enhanced the accumulation of total C18:1n9 and C16:3n3 fatty acids, while total C18:2n6 fatty acid accumulation was enhanced by volcanic minerals. In conclusion, natural growing medium amendments are remarkably effective in modulating the accumulation of functional lipids in kale grown under controlled-environment conditions. This could be a useful strategy for functional foods production in control environment production systems. Increase access to kale with enhanced functional lipids could aid in increase consumption of these health promotive compounds in the diet with potential implications in population health.
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Ait Chaouche FS, Mouhouche F, Hazzit M. Antioxidant capacity and total phenol and flavonoid contents of Teucrium polium L. grown in Algeria. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2018. [DOI: 10.3233/mnm-17189] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND: Teucrium polium L. aerial parts are traditionally used in Algerian folk medicine due to its therapeutic properties. OBJECTIVE: The present study was designed to evaluate the effect of different extracting solvents (methanol, ethanol, ethyl acetate, chloroform, hexane and water) on antioxidant capacity and total phenol and flavonoid contents of Algerian Teucrium polium aerial parts. METHODS: The antioxidant capacity of Teucrium polium extracts was assessed by DPPH (2, 2-diphenyl-1-picrylhydrazyl) and ABTS (2, 2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid) free radicals scavenging and reducing power assays. For each extract, the total phenol and flavonoid contents were investigated by the Folin-Ciocalteu and aluminium trichloride methods, respectively. RESULTS: All the tested extracts showed an appreciable total phenolic and total flavonoid contents and strong antioxidant capacity. Among the different extracts, the methanolic extract was found to be containing the highest amount of total phenols (206.95±1.82 mg of gallic acid equivalent per gram of extract) and flavonoids (42.16±0.61 mg of quercetin equivalent per gram of extract). The same extract also exhibited a much better reducing power and scavenging capacity against DPPH (IC50 = 6.77±0.15 mg/l) and ABTS (IC50 = 2.79±0.07 mg/l). CONCLUSION: These findings suggest that aerial parts of Teucrium polium methanolic extract could be used as natural source of antioxidants in food, pharmaceutical and cosmetic industry.
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Affiliation(s)
| | - Fazia Mouhouche
- Department of Agriculture and Forestry Zoology, High National School of Agronomy, Algiers, Algeria
| | - Mohamed Hazzit
- Department of Food Technology, High National School of Agronomy, Algiers, Algeria
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Hussain J, Mabood F, Al-Harrasi A, Ali L, Rizvi TS, Jabeen F, Gilani SA, Shinwari S, Ahmad M, Alabri ZK, Al Ghawi SHS. New robust sensitive fluorescence spectroscopy coupled with PLSR for estimation of quercetin in Ziziphus mucronata and Ziziphus sativa. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 194:152-157. [PMID: 29331816 DOI: 10.1016/j.saa.2018.01.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 11/28/2017] [Accepted: 01/03/2018] [Indexed: 06/07/2023]
Abstract
Flavonoids are natural antioxidants derived from plants and commonly found in a variety of foods to sequester free radicals. Quercetin, belonging to flavonol subclass of flavonoids, has received considerable attention because of its wide uses as a nutritional supplement as well as a phytochemical remedy for a number of diseases. In the current study, quantification of quercetin was carried out in two medicinally important flavonoid rich plant Ziziphus mucronata and Ziziphus sativa. Emission spectroscopy was utilized as a new method coupled with Partial Least Squares Regression (PLSR) and the cross validation was done by UV-Visible spectroscopy. The results indicated the higher quercetin content in Z. mucronata (1.50±0.034%) than Z. sativa (1.21±0.052%), and were further verified through Folin-Ciocalteu Colorimetric method (Z. mucronata; 1.41±0.26% and Z. sativa; 1.13±0.136%). In this study the sensitivity was explained in term of slope i.e. Slope=0.9973.
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Affiliation(s)
- Javid Hussain
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman.
| | - Fazal Mabood
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman.
| | - Ahmed Al-Harrasi
- UoN Chair of Oman's Medicinal Plants and Marine Natural Products, University of Nizwa, Oman.
| | - Liaqat Ali
- UoN Chair of Oman's Medicinal Plants and Marine Natural Products, University of Nizwa, Oman; Department of Chemistry, University of Sargodha, Sub-campus Mianwali, Pakistan
| | - Tania Shamim Rizvi
- UoN Chair of Oman's Medicinal Plants and Marine Natural Products, University of Nizwa, Oman
| | - Farah Jabeen
- Department of Chemistry, University of Malakand, KPK, Pakistan
| | - Syed Abdullah Gilani
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman
| | - Shehla Shinwari
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Mushtaq Ahmad
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Zahra Khalfan Alabri
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman
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Cózar A, Rubio N, Vergara H. Combined effect of the spice and the packaging method on lamb burgers shelf-life made with high value cuts. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1431310] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Almudena Cózar
- Department of Science and Agroforestry Technology and Genetic, University of Castilla-La Mancha, Higher Technical School of Agricultural Engineering and Forestry, Albacete, Spain
- Food Quality Section, Regional Development Institute, University of Castilla-La Mancha, Albacete, Spain
| | - Noemí Rubio
- Department of Science and Agroforestry Technology and Genetic, University of Castilla-La Mancha, Higher Technical School of Agricultural Engineering and Forestry, Albacete, Spain
- Food Quality Section, Regional Development Institute, University of Castilla-La Mancha, Albacete, Spain
| | - Herminia Vergara
- Department of Science and Agroforestry Technology and Genetic, University of Castilla-La Mancha, Higher Technical School of Agricultural Engineering and Forestry, Albacete, Spain
- Food Quality Section, Regional Development Institute, University of Castilla-La Mancha, Albacete, Spain
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Multivariate Statistical Analysis of Data and ICP-MS Determination of Heavy Metals in Different Brands of Spices Consumed in Kayseri, Turkey. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1209-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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46
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Otunola GA, Afolayan AJ. In vitro antibacterial, antioxidant and toxicity profile of silver nanoparticles green-synthesized and characterized from aqueous extract of a spice blend formulation. BIOTECHNOL BIOTEC EQ 2018. [DOI: 10.1080/13102818.2018.1448301] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
Affiliation(s)
- Gloria Aderonke Otunola
- Medicinal Plants & Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice, South Africa
| | - Anthony Jide Afolayan
- Medicinal Plants & Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice, South Africa
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Chowdhury S, Mandal GP, Patra AK, Kumar P, Samanta I, Pradhan S, Samanta AK. Different essential oils in diets of broiler chickens: 2. Gut microbes and morphology, immune response, and some blood profile and antioxidant enzymes. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2017.12.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Muhammad DRA, Saputro AD, Rottiers H, Van de Walle D, Dewettinck K. Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3035-2] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Janiak M, Slavova-Kazakova A, Kancheva V, Ivanova M, Tsrunchev T, Karamać M. Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract. POL J FOOD NUTR SCI 2017. [DOI: 10.1515/pjfns-2017-0020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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