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Lo Vecchio G, Di Salvo E, De Maria L, Nava V, Rando R, Gervasi T, Cicero N. Opuntia ficus indica cladode as fermentation feedstock for lactic acid production by Lactobacillus acidophilus LA 5. Nat Prod Res 2023:1-7. [PMID: 38043091 DOI: 10.1080/14786419.2023.2284253] [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: 07/30/2023] [Accepted: 11/08/2023] [Indexed: 12/05/2023]
Abstract
Opuntia ficus-indica cladodes are by-products which contain high amounts of fibres, bioactive and functional compounds. Given their high annual productivity per hectare, cladodes represent a cheap and suitable substrate, usable for fermentation processes. We investigated their potential as a substrate for the growth and production of lactic acid from Lactobacillus acidophilus LA-5. A separate hydrolysis and fermentation was performed. The concentration of reducing sugars obtained after the dilute acid and enzymatic hydrolysis was 28.45 g/L. The lactobacillus count ranged from 6.03 to 8.1 log CFU/mL, whereas lactic acid yield and productivity were 0.63 g/g and 0.73 g/L h, respectively. The maximum lactic acid concentration was found to be 17.5 g/L. This study reports the possibility of using the O. ficus indica cladode for lactic acid production by LA-5 aiming to reduce costs for sustainable industrial production.
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Affiliation(s)
- Giovanna Lo Vecchio
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Eleonora Di Salvo
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Laura De Maria
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Vincenzo Nava
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Rossana Rando
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Teresa Gervasi
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Nicola Cicero
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
- Science4Life, Spin Off Company, University of Messina, Messina, Italy
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Zareiyan F, Khajehsharifi H. Study of Opuntia humifusa: phytochemical analysis of aqueous fruit extract and green synthesis of Ag 2O nanoparticles. Nat Prod Res 2023:1-8. [PMID: 37938107 DOI: 10.1080/14786419.2023.2272031] [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: 01/04/2023] [Accepted: 10/03/2023] [Indexed: 11/09/2023]
Abstract
Ag2O nanoparticle synthesis was carried out via co-precipitation technique based on using AgNO3 and secondary metabolites present in the aqueous extract of Opuntia humifusa fruit for the first time. The amount of measured total phenol, flavonoid content, flavone, and flavonol content, and anthocyanin were 38.46 μg eq gallic acid mg-1 extract, 8.34 μg eq quercetin mg-1 extract, 0.614 μg eq quercetin mg-1 DW, and 3.1 mmol L-1, respectively. Moreover, the predominant phenolic compound was gallic acid. Catechin and chlorogenic acid were found in both fruit juice and fruit aqueous extract. Scanning electron microscopy (SEM) of Ag2O-NPs showed the average particle size was 10.58 nm. Scanning electron microscopy, X-ray diffraction Spectroscopy, and UV/visible spectrometry also confirmed the synthesis. This study then focuses on IC50 and NO amount differences before and after the synthesis of Ag2O-NPs which were 448.29 and 101.38 μg mL-1 for IC50 and 35.7% and 62.6% for NO, respectively.
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Affiliation(s)
- Faraneh Zareiyan
- Department of Natural Resources, Fars Agricultural and Natural Resources Research Centre, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran
- Department of Chemistry, Yasouj University, Yasouj, Iran
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Giraldo-Silva L, Ferreira B, Rosa E, Dias ACP. Opuntia ficus-indica Fruit: A Systematic Review of Its Phytochemicals and Pharmacological Activities. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12030543. [PMID: 36771630 PMCID: PMC9919935 DOI: 10.3390/plants12030543] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 06/12/2023]
Abstract
The use of Opuntia ficus-indica fruits in the agro-food sector is increasing for a multiplicity of players. This renewed interest is, in part, due to its organoleptic characteristics, nutritional value and health benefits. Furthermore, industries from different sectors intend to make use of its vast array of metabolites to be used in different fields. This trend represents an economic growth opportunity for several partners who could find new opportunities exploring non-conventional fruits, and such is the case for Opuntia ficus-indica. O. ficus-indica originates from Mexico, belongs to the Cactaceae family and is commonly known as opuntia, prickly pear or cactus pear. The species produces flowers, cladodes and fruits that are consumed either in raw or in processed products. Recent publications described that consumption of the fruit improves human health, exhibiting antioxidant activity and other relevant pharmacological activities through enzymatic and non-enzymatic mechanisms. Thus, we provide a systematic, scientific and rational review for researchers, consumers and other relevant stakeholders regarding the chemical composition and biological activities of O. ficus-indica fruits.
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Affiliation(s)
- Luis Giraldo-Silva
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Bárbara Ferreira
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Alberto C. P. Dias
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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Wu P, Ben T, Zou H, Chen Y. PARAFAC modeling of dandelion phenolic compound fluorescence relation to antioxidant properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC9013982 DOI: 10.1007/s11694-022-01389-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The phenolic compounds in dandelion were extracted using different ethanol percentage solutions, identified with HPLC-MS, and their scavenging capabilities of DPPH, ABTS and OH radicals were determined. Then the excitation-emission matrix fluorescence spectroscopy coupled with parallel factor analysis (PARAFAC) was conveyed to analyze the relationship between phenolics, components scores of PARAFAC model and antioxidant capacities, based on linear regression method. The results showed that the relative content of chicoric acid, esculetin, caffeic acid, gallic acid monohydrate, eupatilin, caffeic acid-3-glucoside, corchorifatty acid F, and luteolin was higher than 0.5%, and the extraction solutions with 100% and 75% water had a better scavenging capacity of DPPH, ABTS and OH radicals. Two components PARAFAC model was identified with the comparatively higher sum of squares, core consistency values, and lower interactions numbers, and the established equations indicated the component scores had a linear regression relationship with antioxidant capacities of DPPH, and ABTS. The paper was proposed for the first time that the component scores of PARAFAC model might be treated as a useful indication for antioxidant capacity evaluation.
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Affiliation(s)
- Ping Wu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No.61, Daizong Road, Taian, 271018 Shandong China
| | - Tingting Ben
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No.61, Daizong Road, Taian, 271018 Shandong China
| | - Hui Zou
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No.61, Daizong Road, Taian, 271018 Shandong China
| | - Yilun Chen
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No.61, Daizong Road, Taian, 271018 Shandong China
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Shen X, Jiang X, Qian L, Zhang A, Zuo F, Zhang D. Polyphenol Extracts From Germinated Mung Beans Can Improve Type 2 Diabetes in Mice by Regulating Intestinal Microflora and Inhibiting Inflammation. Front Nutr 2022; 9:846409. [PMID: 35399678 PMCID: PMC8988681 DOI: 10.3389/fnut.2022.846409] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Accepted: 01/17/2022] [Indexed: 11/13/2022] Open
Abstract
Studies have shown that inhibiting inflammation and regulating intestinal microflora imbalance is a significant factor in controlling the development of type 2 diabetes mellitus (T2DM). This experiment studied the protective effect of polyphenol extract from germinated mung beans on diabetic C57BL/6 mice.ResultsFasting blood glucose (FBG) was decreased, glucose tolerance was increased, insulin resistance was decreased, serum lipid indexes in T2DM mice were improved, and the enzyme activities of alanine aminotransferase (ALT) and aspartate transaminase (AST) in serum were reduced. Meanwhile, the levels of interleukin 6 (IL-6), tumor necrosis factor-α (TNF-α), and C-reactive protein (CRP) in serum were decreased, the concentration of interleukin 10 (IL-10) in serum was increased, inhibiting the inflammatory reaction induced by diabetes and repairing the morphology of mice liver tissue. At the same time, germinated mung bean polyphenol (GMP) can regulate the main intestinal flora, Firmicutes, Bacteroidetes, and Proteobacteria in diabetic mice and can also regulate species diversity and improve intestinal flora imbalance. Taken together, the experimental conclusion is a certain dose of polyphenol extract from germinated mung beans that can improve mouse T2DM by inhibiting inflammatory reaction and regulating intestinal microflora.
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Affiliation(s)
- Xinting Shen
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiujie Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Lili Qian
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Aiwu Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Feng Zuo
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- *Correspondence: Dongjie Zhang
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