1
|
Kaneko T, Yoshioka M, Kawahara F, Nishitani N, Mori S, Park J, Tarumi T, Kosaki K, Maeda S. Effects of plant- and animal-based-protein meals for a day on serum nitric oxide and peroxynitrite levels in healthy young men. Endocr J 2024; 71:119-127. [PMID: 38220201 DOI: 10.1507/endocrj.ej23-0355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2024] Open
Abstract
Plant-based diets that replace animal-based proteins with plant-based proteins have received increased attention for cardiovascular protection. Nitric oxide (NO) plays an essential role in the maintenance of endothelial function. However, under higher oxidative stress, NO generation produces peroxynitrite, a powerful oxidant and vasoconstrictor. Diet-replaced protein sources has been reported to decrease oxidative stress. However, the effects of plant-based protein on NO and peroxynitrite have not yet been clarified. Therefore, this study aimed to compare the effects of plant- and animal-based-protein meals for a day on NO, peroxynitrite, and NO/peroxynitrite balance. A crossover trial of two meal conditions involving nine healthy men was performed. Participants ate standard meals during day 1. On day 2, baseline measurements were performed and the participants were provided with plant-based-protein meals or animal-based-protein meals. The standard and test meals consisted of breakfast, lunch, and dinner and were designed to be isocaloric. Plant-based-protein meals contained no animal protein. Blood samples were collected in the morning after overnight fasting before and after the test meals consumption. In the plant-based-protein meal condition, serum NOx levels (the sum of serum nitrite and nitrate) significantly increased, while serum peroxynitrite levels did not change significantly. Animal-based-protein meals significantly increased serum peroxynitrite levels but showed a trend of reduction in the serum NOx levels. Furthermore, serum NO/peroxynitrite balance significantly increased after plant-based-protein meals consumption, but significantly decreased after animal-based-protein meals consumption. These results suggest that, compared with animal-based-protein meals, plant-based-protein meals increase NO levels and NO/peroxynitrite balance, which reflects increased endothelial function.
Collapse
Affiliation(s)
- Tomoko Kaneko
- Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Masaki Yoshioka
- Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
- Japan Society for the Promotion of Science, Tokyo 102-8472, Japan
| | - Futo Kawahara
- Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Natsumi Nishitani
- Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Shoya Mori
- Institute of Health and Sport Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Jiyeon Park
- Institute of Health and Sport Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Takashi Tarumi
- Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
- Human Informatics and Interaction Research Institute, National Institute of Advanced Industrial Science and Technology, Ibaraki 305-8566, Japan
| | - Keisei Kosaki
- Institute of Health and Sport Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Seiji Maeda
- Institute of Health and Sport Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
- Faculty of Sport Sciences, Waseda University, Saitama 359-1192, Japan
| |
Collapse
|
2
|
Kanner J. Food Polyphenols as Preventive Medicine. Antioxidants (Basel) 2023; 12:2103. [PMID: 38136222 PMCID: PMC10740609 DOI: 10.3390/antiox12122103] [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: 10/29/2023] [Revised: 12/04/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Reactive oxygen species (ROS) are the initiators in foods and in the stomach of oxidized dietary lipids, proteins, and lipid-oxidation end-products (ALEs), inducing in humans the development of several chronic diseases and cancer. Epidemiological, human clinical and animal studies supported the role of dietary polyphenols and derivatives in prevention of development of such chronic diseases. There is much evidence that polyphenols/derivatives at the right timing and concentration, which is critical, acts mostly in the aerobic stomach and generally in the gastrointestinal tract as reducing agents, scavengers of free radicals, trappers of reactive carbonyls, modulators of enzyme activity, generators of beneficial gut microbiota and effectors of cellular signaling. In the blood system, at low concentration, they act as generators of electrophiles and low concentration of H2O2, acting mostly as cellular signaling, activating the PI3K/Akt-mediated Nrf2/eNOS pathways and inhibiting the inflammatory transcription factor NF-κB, inducing the cells, organs and organism for eustress, adaptation and surviving.
Collapse
Affiliation(s)
- Joseph Kanner
- Department of Food Science, ARO, Volcani Center, Bet-Dagan 7505101, Israel; or
- Institute of Biochemistry, Food Science and Nutrtion, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot 9190501, Israel
| |
Collapse
|
3
|
Shubina VS, Kozina VI, Shatalin YV. A Comparative Study of the Inhibitory Effect of Some Flavonoids and a Conjugate of Taxifolin with Glyoxylic Acid on the Oxidative Burst of Neutrophils. Int J Mol Sci 2023; 24:15068. [PMID: 37894747 PMCID: PMC10606308 DOI: 10.3390/ijms242015068] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/30/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
During the storage, processing, and digestion of flavonoid-rich foods and beverages, a condensation of flavonoids with toxic carbonyl compounds occurs. The effect of the resulting products on cells remains largely unknown. The aim of the present study was to evaluate the effects of quercetin, taxifolin, catechin, eriodictyol, hesperetin, naringenin, and a condensation product of taxifolin with glyoxylic acid on the oxidative burst of neutrophils. It was found that the flavonoids and the condensation product inhibited the total production of ROS. Flavonoids decreased both the intra and extracellular ROS production. The condensation product had no effect on intracellular ROS production but effectively inhibited the extracellular production of ROS. Thus, the condensation of flavonoids with toxic carbonyl compounds may lead to the formation of compounds exhibiting potent inhibitory effects on the oxidative burst of neutrophils. The data also suggest that, during these reactions, the influence of a fraction of flavonoids and their polyphenolic derivatives on cellular functions may change. On the whole, the results of the study provide a better understanding of the effects of polyphenols on human health. In addition, these results reveal the structure-activity relationship of these polyphenols and may be useful in a search for new therapeutic agents against diseases associated with oxidative stress.
Collapse
Affiliation(s)
- Victoria S. Shubina
- Institute of Theoretical and Experimental Biophysics, Russian Academy of Sciences, Institutskaya 3, 142290 Pushchino, Russia;
| | | | - Yuri V. Shatalin
- Institute of Theoretical and Experimental Biophysics, Russian Academy of Sciences, Institutskaya 3, 142290 Pushchino, Russia;
| |
Collapse
|
4
|
Zhor C, Wafaa L, Ghzaiel I, Kessas K, Zarrouk A, Ksila M, Ghrairi T, Latruffe N, Masmoudi-Kouki O, El Midaoui A, Vervandier-Fasseur D, Hammami M, Lizard G, Vejux A, Kharoubi O. Effects of polyphenols and their metabolites on age-related diseases. Biochem Pharmacol 2023:115674. [PMID: 37414102 DOI: 10.1016/j.bcp.2023.115674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/26/2023] [Accepted: 06/27/2023] [Indexed: 07/08/2023]
Abstract
Aging contributes to the progressive loss of cellular biological functions and increases the risk of age-related diseases. Cardiovascular diseases, some neurological disorders and cancers are generally classified as age-related diseases that affect the lifespan of individuals. These diseases result from the accumulation of cellular damage and reduced activity of protective stress response pathways, which can lead to inflammation and oxidative stress, which play a key role in the aging process. There is now increasing interest in the therapeutic effects of edible plants for the prevention of various diseases, including those associated with aging. It has become clear that the beneficial effects of these foods are due, at least in part, to the high concentration of bioactive phenolic compounds with low side effects. Antioxidants are the most abundant, and their high consumption in the Mediterranean diet has been associated with slower ageing in humans. Extensive human dietary intervention studies strongly suggest that polyphenol supplementation protects against the development of degenerative diseases, especially in the elderly. In this review, we present data on the biological effects of plant polyphenols in the context of their relevance to human health, ageing and the prevention of age-related diseases.
Collapse
Affiliation(s)
- Chouari Zhor
- University Oran 1 ABB: laboratory of Experimental Biotoxicology, Biodepollution and Phytoremediation, Faculty of Life and Natural Sciences. Oran Algeria.
| | - Lounis Wafaa
- University Oran 1 ABB: laboratory of Experimental Biotoxicology, Biodepollution and Phytoremediation, Faculty of Life and Natural Sciences. Oran Algeria.
| | - Imen Ghzaiel
- University Bourgogne Franche-Comté, Team 'Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' EA7270/Inserm, 21000 Dijon, France; University of Monastir: Faculty of Medicine, LR12ES05, Lab-NAFS 'Nutrition - Functional Food & Vascular Health', 5000 Monastir, Tunisia; University Tunis-El Manar, Faculty of Sciences of Tunis, 2092 Tunis, Tunisia.
| | - Khadidja Kessas
- University Oran 1 ABB: laboratory of Experimental Biotoxicology, Biodepollution and Phytoremediation, Faculty of Life and Natural Sciences. Oran Algeria.
| | - Amira Zarrouk
- University of Monastir: Faculty of Medicine, LR12ES05, Lab-NAFS 'Nutrition - Functional Food & Vascular Health', 5000 Monastir, Tunisia; University of Sousse: Faculty of Medicine, Sousse, Tunisia.
| | - Mohamed Ksila
- University Bourgogne Franche-Comté, Team 'Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' EA7270/Inserm, 21000 Dijon, France; University Tunis-El Manar, Loboratory of Neurophysiology, Cellular Physiopathology and Valorisation of BioMolecules, LR18ES03, Department of Biology, Faculty of Sciences, 2092 Tunis, Tunisia.
| | - Taoufik Ghrairi
- University Tunis-El Manar, Loboratory of Neurophysiology, Cellular Physiopathology and Valorisation of BioMolecules, LR18ES03, Department of Biology, Faculty of Sciences, 2092 Tunis, Tunisia.
| | - Norbert Latruffe
- University Bourgogne Franche-Comté, Team 'Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' EA7270/Inserm, 21000 Dijon, France.
| | - Olfa Masmoudi-Kouki
- University Tunis-El Manar, Loboratory of Neurophysiology, Cellular Physiopathology and Valorisation of BioMolecules, LR18ES03, Department of Biology, Faculty of Sciences, 2092 Tunis, Tunisia.
| | - Adil El Midaoui
- Department of Pharmacology and Physiology, Faculty of Medicine, University of Montreal, Canada.
| | - Dominique Vervandier-Fasseur
- Institut de Chimie Moléculaire de l'Université de Bourgogne, ICMUB-UMR CNRS 6302, University Bourgogne Franche-Comté, 9, avenue A. Savary, 21078 Dijon Cedex, France.
| | - Mohamed Hammami
- Lab-NAFS 'Nutrition-Functional Food & Vascular Health', Faculty of Medicine, University of Monastir, LR12ES05, 5000 Monastir, Tunisia.
| | - Gérard Lizard
- University Bourgogne Franche-Comté, Team 'Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' EA7270/Inserm, 21000 Dijon, France.
| | - Anne Vejux
- University Bourgogne Franche-Comté, Team 'Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' EA7270/Inserm, 21000 Dijon, France.
| | - Omar Kharoubi
- University Oran 1 ABB: laboratory of Experimental Biotoxicology, Biodepollution and Phytoremediation, Faculty of Life and Natural Sciences. Oran Algeria.
| |
Collapse
|
5
|
Jakobek L, Blesso C. Beneficial effects of phenolic compounds: native phenolic compounds vs metabolites and catabolites. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37140183 DOI: 10.1080/10408398.2023.2208218] [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] [Indexed: 05/05/2023]
Abstract
In the human body, the positive effects of phenolic compounds are increasingly observed through their presence in tissues and organs in their native form or in the form of metabolites or catabolites formed during digestion, microbial metabolism, and host biotransformation. The full extent of these effects is still unclear. The aim of this paper is to review the current knowledge of beneficial effects of native phenolic compounds or their metabolites and catabolites focusing on their role in the health of the digestive system, including disorders of the gastrointestinal and urinary tracts and liver. Studies are mostly connecting beneficial effects in the gastrointestinal and urinary tract to the whole food rich in phenolics, or to the amount of phenolic compounds/antioxidants in food. Indeed, the bioactivity of parent phenolic compounds should not be ignored due to their presence in the digestive tract, and the impact on the gut microbiota. However, the influence of their metabolites and catabolites might be more important for the liver and urinary tract. Distinguishing between the effects of parent phenolics vs metabolites and catabolites at the site of action are important for novel areas of food industry, nutrition and medicine.
Collapse
Affiliation(s)
- Lidija Jakobek
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Department of Statistics and Data Science, Yale University, New Haven, Connecticut, USA
| | - Christopher Blesso
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut, USA
| |
Collapse
|
6
|
Lombardo M, Feraco A, Camajani E, Caprio M, Armani A. Health Effects of Red Wine Consumption: A Narrative Review of an Issue That Still Deserves Debate. Nutrients 2023; 15:nu15081921. [PMID: 37111141 PMCID: PMC10146095 DOI: 10.3390/nu15081921] [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: 03/13/2023] [Revised: 04/04/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
A strong controversy persists regarding the effect of red wine (RW) consumption and health. Guidelines for the prevention of cardiovascular diseases (CVD) and cancers discourage alcohol consumption in any form, but several studies have demonstrated that low RW intake may have positive effects on CVD risk. This review evaluated randomised controlled trials (RCTs), examining the recent literature on the correlations between acute and chronic RW consumption and health. All RCTs published in English on PubMed from 1 January 2000 to 28 February 2023 were evaluated. Ninety-one RCTs were included in this review, seven of which had a duration of more than six months. We assessed the effect of RW on: (1) antioxidant status, (2) cardiovascular function, (3) coagulation pathway and platelet function, (4) endothelial function and arterial stiffness, (5) hypertension, (6) immune function and inflammation status, (7) lipid profile and homocysteine levels, (8) body composition, type 2 diabetes and glucose metabolism, and (9) gut microbiota and the gastrointestinal tract. RW consumption mostly results in improvements in antioxidant status, thrombosis and inflammation markers, lipid profile, and gut microbiota, with conflicting results on hypertension and cardiac function. Notably, beneficial effects were observed on oxidative stress, inflammation, and nephropathy markers, with a modest decrease in CVD risk in five out of seven studies that evaluated the effect of RW consumption. These studies were conducted mainly in patients with type 2 diabetes mellitus, and had a duration between six months and two years. Additional long-term RCTs are needed to confirm these benefits, and assess the potential risks associated with RW consumption.
Collapse
Affiliation(s)
- Mauro Lombardo
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
| | - Alessandra Feraco
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Elisabetta Camajani
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Massimiliano Caprio
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Andrea Armani
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| |
Collapse
|
7
|
Borel P, Dangles O, Kopec RE. Fat-soluble vitamin and phytochemical metabolites: Production, gastrointestinal absorption, and health effects. Prog Lipid Res 2023; 90:101220. [PMID: 36657621 DOI: 10.1016/j.plipres.2023.101220] [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: 06/07/2022] [Revised: 12/12/2022] [Accepted: 01/12/2023] [Indexed: 01/18/2023]
Abstract
Consumption of diets rich in fruits and vegetables, which provide some fat-soluble vitamins and many phytochemicals, is associated with a lower risk of developing certain degenerative diseases. It is well accepted that not only the parent compounds, but also their derivatives formed upon enzymatic or nonenzymatic transformations, can produce protective biological effects. These derivatives can be formed during food storage, processing, or cooking. They can also be formed in the lumen of the upper digestive tract during digestion, or via metabolism by microbiota in the colon. This review compiles the known metabolites of fat-soluble vitamins and fat-soluble phytochemicals (FSV and FSP) that have been identified in food and in the human digestive tract, or could potentially be present based on the known reactivity of the parent compounds in normal or pathological conditions, or following surgical interventions of the digestive tract or consumption of xenobiotics known to impair lipid absorption. It also covers the very limited data available on the bioavailability (absorption, intestinal mucosa metabolism) and summarizes their effects on health. Notably, despite great interest in identifying bioactive derivatives of FSV and FSP, studying their absorption, and probing their putative health effects, much research remains to be conducted to understand and capitalize on the potential of these molecules to preserve health.
Collapse
Affiliation(s)
- Patrick Borel
- C2VN, INRAE, INSERM, Aix-Marseille Univ, Marseille, France.
| | | | - Rachel E Kopec
- Human Nutrition Program, Department of Human Sciences, Foods for Health Discovery Theme, The Ohio State University, Columbus, OH 43210, USA.
| |
Collapse
|
8
|
Shahidi F, Dissanayaka CS. Phenolic-protein interactions: insight from in-silico analyses – a review. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-022-00121-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
AbstractPhenolic compounds are ubiquitous plant secondary metabolites that possess various biological activities and are known to interact with proteins, altering their structure and properties. Therefore, interactions between these compounds and proteins has gained increasing attention due to their potential benefits to human health and for exploitation by the food industry. Phenolic compounds and proteins can form complexes via covalent linkages and/or non-covalent interactions through hydrophobic, electrostatic, van der Waals forces and hydrogen bonding. This review describes possible mechanisms of phenol-protein complex formation, their physiological action and activities that are important in the food industry, and possible outcomes in the terms of molecular docking and simulation analysis. The conformational changes of the protein upon binding with polyphenols can lead to the folding or unfolding of the protein molecules, forming insoluble or soluble complexes. The concentration of polyphenols, their molecular weight and structure, ions/cofactors and conditions of the system determine the precipitation or solubilization of the complex, affecting their nutritional and functional properties as well as their bioactivities. In this regard, molecular docking and simulation studies of phenolic-protein interactions allows comprehensive virtual screening of competitive/non-competitive and site-specific/non-specific conjugation of phenolics with different protein targets and facilitates understanding the observed effects. The docking analysis of flavonoids with enzymes and milk proteins has indicated their potential application in producing nutraceuticals and functional foods. Thus, combining molecular docking and simulation studies with experimental techniques is vital for better understanding the reactions that take place during digestion to engineer and manufacture novel food ingredients with desirable pharmacological properties and as potential food additives.
Graphical Abstract
Collapse
|
9
|
Benedetto G, Carboni D. The Health effects of wine: The case of longevity in Sardinia. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235604004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
This work explores the relationship between nutrition and health: specifically, it focuses attention on the aspect of longevity. From this point of view, the analysis is deepened through a Case Study Analysis that takes the case of Sardinia (Italy) as a reference. The Island is a privileged observation point since, as amply demonstrated in the literature it is one of the five rural areas geographically identified and referred to as Blu Zone, in which there is a lifestyle and a common environment that “explain” the longevity of the populations that inhabit them. The reasons certainly include nutrition: specifically, we refer to the Mediterranean Diet which, as brought into vogue by Keys, represents a fundamental dietary model for ensuring a correct state of health. UNESCO in 2010 included it among the intangible assets of humanity, as a culture that has its roots in the peasant economy and has a unique dimension in the world. Our goal is to highlight the correspondence between the Blu Zone of Sardinia and the concentration of the production and consumption of wine both Cannonau (red wine), as evidenced mainly by the scientific literature, and Vermentino (white wine) which represents the emblem of the viticultural economy of Sardinia. It is considered of particular importance in this historical moment, to focus attention on the health aspects of wine that can help promote a conscious consumption and to an extent corresponding to adequate dietary models and also favor the enotourist development of areas in which the correlation “wine and health”is clear.
Collapse
|
10
|
Gao J, Yang Z, Zhao C, Tang X, Jiang Q, Yin Y. A comprehensive review on natural phenolic compounds as alternatives to in-feed antibiotics. SCIENCE CHINA. LIFE SCIENCES 2022:10.1007/s11427-022-2246-4. [PMID: 36586071 DOI: 10.1007/s11427-022-2246-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 10/17/2022] [Indexed: 01/01/2023]
Abstract
Intensive livestock and poultry farming in China largely relied on the use of in-feed antibiotics until July 2020. The consequences of antibiotic overuse in animal feed include accumulation in animal products and the development of bacterial antibiotic resistance, both of which threaten food safety and human health. China has now completely banned the circulation of commercial feed containing growth-promoting drug additives (except Chinese herbal medicine). Therefore, alternatives to in-feed antibiotics in animal production are greatly needed. Natural phenolic compounds (NPCs) exist widely in plants and are non-toxic, non-polluting, highly reproducible, and leave little residue. Many natural flavonoids, phenolic acids, lignans, and stilbenes have polyphenol chemical structures and exhibit great potential as alternatives to antibiotics. In this review we delineate the characteristics of plant-derived NPCs and summarize their current applications as alternatives to in-feed antibiotics, aiming to provide new strategies for antibiotic-free feeding and promote the development of more sustainable animal husbandry practices.
Collapse
Affiliation(s)
- Jingxia Gao
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China.,Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Zhe Yang
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Chongqi Zhao
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Xiongzhuo Tang
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Qian Jiang
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China. .,Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China.
| | - Yulong Yin
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China. .,Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China.
| |
Collapse
|
11
|
Rabkin B, Tirosh O, Kanner J. Reactivity of Vitamin E as an Antioxidant in Red Meat and the Stomach Medium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12172-12179. [PMID: 36121850 DOI: 10.1021/acs.jafc.2c03674] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The stomach is a bioreactor and an important intersection of biochemical reactions that affect human health. Lipid peroxidation of meat in the stomach medium generates malondialdehyde (MDA), which is absorbed from the gut into human plasma and modifies low-density lipoprotein (LDL) to MDA-LDL. We found in the stomach medium (pH 3.0) a high antioxidant activity of vitamin E against meat lipid peroxidation, almost 35-fold higher than at pH 6.3. In the stomach medium, the antioxidant activity of vitamin E on meat lipid peroxidation was 20-fold higher than that of catechin. Vitamin E, at pH 3.0, acts synergistically with metmyoglobin (MbFe+3), as a peroxidase/antioxidant couple. The synergistic effect of MbFe+3/vitamin E was almost 150-fold higher than the antioxidant effect achieved by MbFe+3/catechin. The meat antioxidant activity was maintained continuously by addition of a low concentration of vitamin E, catechin, and vitamin C, preventing the propagation of lipid oxidation, reactive aldehyde generation, and the loss of vitamin E.
Collapse
Affiliation(s)
- Boris Rabkin
- Department of Food Science, ARO Volcani Center, Bet-Dagan 50250, Israel
| | - Oren Tirosh
- Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Joseph Kanner
- Department of Food Science, ARO Volcani Center, Bet-Dagan 50250, Israel
- Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| |
Collapse
|
12
|
Aksoy AS, Arici M, Yaman M. The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
13
|
Porro C, La Torre ME, Tartaglia N, Benameur T, Santini M, Ambrosi A, Messina G, Cibelli G, Fiorelli A, Polito R, Messina G. The Potential Role of Nutrition in Lung Cancer Establishment and Progression. Life (Basel) 2022; 12:life12020270. [PMID: 35207557 PMCID: PMC8877211 DOI: 10.3390/life12020270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/01/2022] [Accepted: 02/08/2022] [Indexed: 11/16/2022] Open
Abstract
Lung cancer is a devastating disease with a high incidence and low survival rates, so recent studies have focused on analyzing the risk factors that might prevent this disease from developing or have protective/therapeutic effects. Nutrition is an important key factor in the prevention and treatment of lung cancer. Various factors appear to be involved in the development of the latter, such as cigarette smoking or certain external environmental factors. The increase in oxidative stress is therefore an integral part of the carcinogenesis process. The biological role of bioactive factors derived from adipose tissue, mainly adipokines, is implicated in various cancers, and an increasing body of evidence has shown that certain adipocytokines contribute to the development, progression and prognosis of lung cancer. Not all adipokines stimulate tumor growth; in fact, adiponectin inhibits carcinogenesis by regulating both cell growth and the levels of inflammatory cytokines. Adiponectin expression is deregulated in several cancer types. Many nutritional factors have been shown to increase adiponectin levels and therefore could be used as a new therapeutic strategy for combating lung cancer. In addition, foods with antioxidant and anti-inflammatory properties play a key role in the prevention of many human diseases, including lung cancer. The purpose of this review is to analyze the role of diet in lung cancer in order to recommend dietary habit and lifestyle changes to prevent or treat this pathology.
Collapse
Affiliation(s)
- Chiara Porro
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy; (C.P.); (M.E.L.T.); (G.M.); (G.C.)
| | - Maria Ester La Torre
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy; (C.P.); (M.E.L.T.); (G.M.); (G.C.)
| | - Nicola Tartaglia
- Department of Medical Additionally, Surgical Sciences, University of Foggia, 71100 Foggia, Italy; (N.T.); (A.A.)
| | - Tarek Benameur
- Department of Biomedical Sciences, College of Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia;
| | - Mario Santini
- Department of Translational Medicine, Università degli Studi della Campania “Luigi Vanvitelli”, 80138 Naples, Italy; (M.S.); (G.M.)
| | - Antonio Ambrosi
- Department of Medical Additionally, Surgical Sciences, University of Foggia, 71100 Foggia, Italy; (N.T.); (A.A.)
| | - Giovanni Messina
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy; (C.P.); (M.E.L.T.); (G.M.); (G.C.)
| | - Giuseppe Cibelli
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy; (C.P.); (M.E.L.T.); (G.M.); (G.C.)
| | - Alfonso Fiorelli
- Department of Translational Medicine, Università degli Studi della Campania “Luigi Vanvitelli”, 80138 Naples, Italy; (M.S.); (G.M.)
- Correspondence: (A.F.); or (R.P.)
| | - Rita Polito
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy; (C.P.); (M.E.L.T.); (G.M.); (G.C.)
- Correspondence: (A.F.); or (R.P.)
| | - Gaetana Messina
- Department of Translational Medicine, Università degli Studi della Campania “Luigi Vanvitelli”, 80138 Naples, Italy; (M.S.); (G.M.)
| |
Collapse
|
14
|
Shubina VS, Kozina VI, Shatalin YV. Comparison of Antioxidant Properties of a Conjugate of Taxifolin with Glyoxylic Acid and Selected Flavonoids. Antioxidants (Basel) 2021; 10:antiox10081262. [PMID: 34439510 PMCID: PMC8389318 DOI: 10.3390/antiox10081262] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/04/2021] [Accepted: 08/04/2021] [Indexed: 01/05/2023] Open
Abstract
It is known that flavonoids can react with toxic carbonyl compounds in the process of the storage, aging, and digestion of flavonoid-rich foods and beverages. However, the effect of these reactions on the antioxidant properties of the polyphenolic fraction and the properties of the resulting products remain poorly studied. The aim of the present work was to study the antioxidant activity of quercetin, taxifolin, catechin, eriodictyol, hesperetin, naringenin and a product of the condensation of taxifolin with glyoxylic acid, as well as to reveal the structure–activity relationship of these polyphenols. It was found that flavonoids containing the catechol moiety exhibited higher antioxidant activity than hesperetin and naringenin. The product showed the highest hydrogen peroxide scavenging activity, a lower metal-reducing and a higher iron-binding ability than catechol-containing flavonoids, and a lipid peroxidation inhibitory activity comparable with that of taxifolin. Thus, the condensation of flavonoids with toxic carbonyl compounds might lead to the formation of products exhibiting high antioxidant activity. Meanwhile, the conditions under which parent flavonoids and their products exhibit the maximal antioxidant activity may differ. The data suggest that the antioxidant profile of the polyphenolic fraction and bioavailability of polyphenols, carbonyl compounds, and metal ions may change when these reactions occur.
Collapse
|
15
|
Lavado G, Higuero N, León-Camacho M, Cava R. Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added. Foods 2021; 10:1748. [PMID: 34441526 PMCID: PMC8391222 DOI: 10.3390/foods10081748] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/27/2021] [Accepted: 07/27/2021] [Indexed: 02/07/2023] Open
Abstract
The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion.
Collapse
Affiliation(s)
- Guadalupe Lavado
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
| | - Nieves Higuero
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
| | - Manuel León-Camacho
- Lipid Characterization and Quality Department, Instituto de la Grasa, Spanish National Research Council, 41012 Seville, Spain;
| | - Ramón Cava
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
| |
Collapse
|
16
|
Sattar RSA, Sumi MP, Nimisha, Apurva, Kumar A, Sharma AK, Ahmad E, Ali A, Mahajan B, Saluja SS. S1P signaling, its interactions and cross-talks with other partners and therapeutic importance in colorectal cancer. Cell Signal 2021; 86:110080. [PMID: 34245863 DOI: 10.1016/j.cellsig.2021.110080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 06/25/2021] [Accepted: 07/05/2021] [Indexed: 02/07/2023]
Abstract
Sphingosine-1-Phosphate (S1P) plays an important role in normal physiology, inflammation, initiation and progression of cancer. Deregulation of S1P signaling causes aberrant proliferation, affects survival, leads to angiogenesis and metastasis. Sphingolipid rheostat is crucial for cellular homeostasis. Discrepancy in sphingolipid metabolism is linked to cancer and drug insensitivity. Owing to these diverse functions and being a potent mediator of tumor growth, S1P signaling might be a suitable candidate for anti-tumor therapy or combination therapy. In this review, with a focus on colorectal cancer we have summarized the interacting partners of S1P signaling pathway, its therapeutic approaches along with the contribution of S1P signaling to various cancer hallmarks.
Collapse
Affiliation(s)
- Real Sumayya Abdul Sattar
- Central Molecular Laboratory, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India
| | - Mamta P Sumi
- Central Molecular Laboratory, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India
| | - Nimisha
- Central Molecular Laboratory, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India
| | - Apurva
- Central Molecular Laboratory, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India
| | - Arun Kumar
- Central Molecular Laboratory, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India
| | - Abhay Kumar Sharma
- Central Molecular Laboratory, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India
| | - Ejaj Ahmad
- Central Molecular Laboratory, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India
| | - Asgar Ali
- Department of Biochemistry, All India Institute of Medical Science (AIIMS), Patna, Bihar, India
| | - Bhawna Mahajan
- Central Molecular Laboratory, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India; Department of Biochemistry, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India
| | - Sundeep Singh Saluja
- Central Molecular Laboratory, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India; Department of GI Surgery, Govind Ballabh Pant Institute of Postgraduate Medical Education and Research (GIPMER), New Delhi, India.
| |
Collapse
|
17
|
Ávila F, Ravello N, Manriquez C, Jiménez-Aspee F, Schmeda-Hirschmann G, Theoduloz C. Antiglycating Effect of Phenolics from the Chilean Currant Ribes cucullatum under Thermal Treatment. Antioxidants (Basel) 2021; 10:antiox10050665. [PMID: 33922890 PMCID: PMC8146124 DOI: 10.3390/antiox10050665] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/07/2021] [Accepted: 04/09/2021] [Indexed: 01/18/2023] Open
Abstract
Numerous dietary polyphenols possess antiglicating activity, but the effects of thermal treatment on this activity are mostly unknown. The effect of thermal treatment in the antiglycating activity of polyphenolic enriched extracts (PEEs) from Ribes cucullatum towards glyoxal-induced glycation of sarcoplasmic proteins was assessed. Sarcoplasmic proteins from chicken, beef, salmon, and turkey, were incubated 2 h at 60 °C with and without glyoxal and different concentrations of PEEs (0.25, 0.5, 1, and 5 mg/mL). The antiglycating activity was evaluated by: (1) Lys and Arg consumption, (2) Carboxymethyl lysine (CML) generation, and (3) lipid-derived electrophiles inhibition in a gastric digestion model. Protective effects were observed against CML generation in proteins and a decrease of electrophiles in the gastric digestion model. A dose-dependent consumption of Lys and Arg in proteins/PEEs samples, indicated the possible occurrence of quinoproteins generation from the phenolics. Protein/PEEs incubations were assessed by: (1) High pressure liquid chromatography analysis, (2) Gel electrophoresis (SDS-PAGE), and (3) Redox cycling staining of quinoproteins. Protein/PEEs incubations produced: (1) Decrease in phenolics, (2) increase of protein crosslinking, and (3) dose-dependent generation of quinoproteins. We demonstrate that phenolic compounds from R. cucullatum under thermal treatment act as antiglycating agents, but oxidative reactions occurs at high concentrations, generating protein crosslinking and quinoproteins.
Collapse
Affiliation(s)
- Felipe Ávila
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Campus Lircay, Universidad de Talca, Talca 3460000, Chile; (N.R.); (C.M.)
- Correspondence: ; Tel.: +56-71-2418964
| | - Natalia Ravello
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Campus Lircay, Universidad de Talca, Talca 3460000, Chile; (N.R.); (C.M.)
| | - Camila Manriquez
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Campus Lircay, Universidad de Talca, Talca 3460000, Chile; (N.R.); (C.M.)
| | - Felipe Jiménez-Aspee
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, 70599 Stuttgart, Germany;
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Campus Lircay, Universidad de Talca, Talca 3460000, Chile;
| | - Cristina Theoduloz
- Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Campus Lircay, Universidad de Talca, Talca 3460000, Chile;
| |
Collapse
|
18
|
Gambini J, Gimeno-Mallench L, Olaso-Gonzalez G, Mastaloudis A, Traber MG, Monleón D, Borrás C, Viña J. Moderate Red Wine Consumption Increases the Expression of Longevity-Associated Genes in Controlled Human Populations and Extends Lifespan in Drosophila melanogaster. Antioxidants (Basel) 2021; 10:301. [PMID: 33669360 PMCID: PMC7920262 DOI: 10.3390/antiox10020301] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 02/12/2021] [Accepted: 02/14/2021] [Indexed: 01/21/2023] Open
Abstract
The beneficial effects of moderate red wine consumption on cardiovascular health are well known. The composition of red wine includes several compounds, such as the phytoestrogen resveratrol, that exert these beneficial effects, although not all the mechanisms by which they act are known. Our aim was to study the effect of red wine consumption on longevity-related genes in controlled human populations, such as cloistered nuns. We found that the expression of catalase, manganese-superoxide dismutase, Sirt1, and p53 was increased in peripheral blood mononuclear cells after 14 days of moderate red wine consumption. This increase was accompanied by an enhanced metabolic wellness: fatty acids, cholesterol, branched chain amino acids (isoleucine and leucine), ketone bodies (acetoacetate), bacterial co-metabolites (trimethylamine), and cellular antioxidants (taurine) contributed to a change in metabolic profile after moderate red wine consumption by the nuns. No serious unwanted side effects were observed. Finally, we tested the effect of moderate red wine consumption on longevity in a controlled animal population, such as D. melanogaster, and found that it increased average life span by 7%. In conclusion, moderate red wine consumption increases the expression of key longevity-related genes and improves metabolic health in humans and increases longevity in flies.
Collapse
Affiliation(s)
- Juan Gambini
- Freshage Research Group, Department of Physiology, Faculty of Medicine, University of Valencia, CIBERFES-ISCIII, INCLIVA, E46010 Valencia, Spain; (J.G.); (L.G.-M.); (G.O.-G.); (J.V.)
| | - Lucia Gimeno-Mallench
- Freshage Research Group, Department of Physiology, Faculty of Medicine, University of Valencia, CIBERFES-ISCIII, INCLIVA, E46010 Valencia, Spain; (J.G.); (L.G.-M.); (G.O.-G.); (J.V.)
| | - Gloria Olaso-Gonzalez
- Freshage Research Group, Department of Physiology, Faculty of Medicine, University of Valencia, CIBERFES-ISCIII, INCLIVA, E46010 Valencia, Spain; (J.G.); (L.G.-M.); (G.O.-G.); (J.V.)
| | - Angela Mastaloudis
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331-6512, USA; (A.M.); (M.G.T.)
| | - Maret G. Traber
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331-6512, USA; (A.M.); (M.G.T.)
| | - Daniel Monleón
- Department of Pathology, Faculty of Medicine, University of Valencia, CIBERFES-ISCIII, INCLIVA, E46010 Valencia, Spain;
| | - Consuelo Borrás
- Freshage Research Group, Department of Physiology, Faculty of Medicine, University of Valencia, CIBERFES-ISCIII, INCLIVA, E46010 Valencia, Spain; (J.G.); (L.G.-M.); (G.O.-G.); (J.V.)
| | - Jose Viña
- Freshage Research Group, Department of Physiology, Faculty of Medicine, University of Valencia, CIBERFES-ISCIII, INCLIVA, E46010 Valencia, Spain; (J.G.); (L.G.-M.); (G.O.-G.); (J.V.)
| |
Collapse
|
19
|
Martini S, Cattivelli A, Conte A, Tagliazucchi D. Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat. Food Chem 2021; 350:129246. [PMID: 33610839 DOI: 10.1016/j.foodchem.2021.129246] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 01/26/2021] [Accepted: 01/28/2021] [Indexed: 11/26/2022]
Abstract
Lipid oxidation products generated during meat digestion may contribute to the apparent epidemiological link between red meat intake and the risk of cardiovascular diseases and colorectal cancer. The aim of this work was to assess the lipid oxidation inhibitory activity of black, green, and pink pepper during cooking and in vitro digestion of meat. Peppers were characterized for their phenolic profiles by LC-ESI-MS and the antioxidant properties. Pink pepper showed the highest phenolic content and antioxidant activities. Then, the peppers were added to meat either before or after cooking, and the meat was subjected to in vitro digestion. Pink pepper added before cooking was the most effective, with an inhibition of 80% and 72% in lipid hydroperoxides and TBA-RS formation after digestion, respectively. These findings suggest that peppers, particularly pink pepper, can be used to minimize lipid oxidation in the gastro-intestinal tract and for the design of healthy dietary patterns.
Collapse
Affiliation(s)
- Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Alice Cattivelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| |
Collapse
|
20
|
Di Giacomo G, Romano P. Advanced fractionation process for wine-based products diversification. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4685-4692. [PMID: 33487735 PMCID: PMC7812032 DOI: 10.1007/s13197-020-04957-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 10/24/2020] [Accepted: 12/21/2020] [Indexed: 11/27/2022]
Abstract
Wine fractionation is an old practice widely applied for many reasons, including the production of food-grade alcohol and spirits, alcohol-reduced wines and beverages, functional products, and aromas. The purpose is the need to satisfy different lifestyles and legal constraints. The raw material, usually called industrial wine, includes wine overproduction and wine not used as such: mainly table wine, the fermented juice of unsold table grapes, and quality wine. Three technologies are currently in use: Vacuum distillation, Reverse osmosis in dialyzing mode, and the Spinning cone column. The process developed in this work results from the integration of a multistage reverse osmosis section operating in dialyzing mode, with the Atmospheric distillation of the permeate stream; the two most applied technologies for fractionating liquid mixtures. This process allows the fractionation of the wine into four products (the vegetation water, the azeotropic Ethanol, a concentrated aqueous solution of the solid extract, and a concentrated alcoholic solution of volatile aroma compounds) while preserving sensorial, nutritional and functional properties of the individual compounds. Then, the proper recombination of these products gives rise to a wide variety of wine-based products to meet the specifications of each market segment. The process is environmentally friendly and, in comparison with the competitors, is less energy-intensive, other than resilient and flexible regarding the production potentiality.
Collapse
Affiliation(s)
- Gabriele Di Giacomo
- Department of Industrial and Information Engineering and Economics, University of L'Aquila, Via Giovanni Gronchi, n. 18, 67100 L'Aquila, Italy
| | - Pietro Romano
- Department of Industrial and Information Engineering and Economics, University of L'Aquila, Via Giovanni Gronchi, n. 18, 67100 L'Aquila, Italy
| |
Collapse
|
21
|
Vandemoortele A, Babat P, Yakubu M, De Meulenaer B. Behavior of Malondialdehyde and Its Whey Protein Adducts during In Vitro Simulated Gastrointestinal Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11846-11854. [PMID: 32985186 DOI: 10.1021/acs.jafc.0c03947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The behavior of malondialdehyde and its whey protein adducts in aqueous buffer and fully hydrogenated coconut oil-in-water emulsions stabilized by Tween 20 or by whey protein was studied during in vitro gastrointestinal digestion. The malondialdehyde levels during in vitro digestion depended upon the kind of sample, the location of the whey protein, and the extent of adduct formation before digestion. During gastric digestion, degradation of acid-labile malondialdehyde-whey protein adducts as well as formation of new malondialdehyde adducts with hydrolyzed whey protein was suggested to occur, in addition to the earlier described equilibria with respect to the aldol self-condensation of malondialdehyde and its hydrolytic cleavage. After in vitro digestion, both malondialdehyde and its adducts were present in the digest with malondialdehyde recoveries varying between 55 and 86% depending upon the model system studied. To conclude, the reactivity of malondialdehyde toward (hydrolyzed) proteins does not stop at the point of ingestion.
Collapse
Affiliation(s)
- Angelique Vandemoortele
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Pinar Babat
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Mariam Yakubu
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| |
Collapse
|
22
|
Macho-González A, Garcimartín A, López-Oliva ME, Bastida S, Benedí J, Ros G, Nieto G, Sánchez-Muniz FJ. Can Meat and Meat-Products Induce Oxidative Stress? Antioxidants (Basel) 2020; 9:E638. [PMID: 32698505 PMCID: PMC7402184 DOI: 10.3390/antiox9070638] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/11/2020] [Accepted: 07/16/2020] [Indexed: 02/06/2023] Open
Abstract
High meat and meat-products consumption has been related to degenerative diseases. In addition to their saturated fatty acids and cholesterol contents, oxidation products generated during their production, storage, digestion, and metabolization have been largely implicated. This review begins by summarizing the concept of meat and meat-products by the main international regulatory agencies while highlighting the nutritional importance of their consumption. The review also dials in the controversy of white/red meat classification and insists in the need of more accurate classification based on adequate scores. Since one of the negative arguments that meat receives comes from the association of its consumption with the increase in oxidative stress, main oxidation compounds (malondialdehyde, thermaloxidized compounds, 4-hydroxy-nonenal, oxysterols, or protein carbonyls) generated during its production, storage, and metabolization, are included as a central aspect of the work. The review includes future remarks addressed to study the effects meat consumption in the frame of diet-gene interactions, stressing the importance of knowing the genetic variables that make individuals more susceptible to a possible oxidative stress imbalance or antioxidant protection. The importance of consumed meat/meat-products in the frame of a personalized nutrition reach in plant-food is finally highlighted considering the importance of iron and plant biophenols on the microbiota abundance and plurality, which in turn affect several aspects of our physiology and metabolism.
Collapse
Affiliation(s)
- Adrián Macho-González
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.M.-G.); (S.B.)
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (J.B.)
| | - María Elvira López-Oliva
- Departmental Section of Physiology, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain;
| | - Sara Bastida
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.M.-G.); (S.B.)
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (J.B.)
| | - Gaspar Ros
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain;
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain;
| | - Francisco José Sánchez-Muniz
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.M.-G.); (S.B.)
| |
Collapse
|
23
|
Zelber-Sagi S, Ivancovsky-Wajcman D, Fliss-Isakov N, Hahn M, Webb M, Shibolet O, Kariv R, Tirosh O. Serum Malondialdehyde is Associated with Non-Alcoholic Fatty Liver and Related Liver Damage Differentially in Men and Women. Antioxidants (Basel) 2020; 9:antiox9070578. [PMID: 32630732 PMCID: PMC7401879 DOI: 10.3390/antiox9070578] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/16/2020] [Accepted: 06/25/2020] [Indexed: 12/14/2022] Open
Abstract
Background: Non-alcoholic fatty liver disease (NAFLD) and steatohepatitis (NASH) are associated with increased oxidative stress and lipid peroxidation, but large studies are lacking. The aim was to test the association of malondialdehyde (MDA), as a marker of oxidative damage of lipids, with NAFLD and liver damage markers, and to test the association between dietary vitamins E and C intake and MDA levels. Methods: A cross-sectional study was carried out among subjects who underwent blood tests including FibroMax for non-invasive assessment of NASH and fibrosis. MDA was evaluated by reaction with Thiobarbituric acid and HPLC-fluorescence detection method. NAFLD was diagnosed by abdominal ultrasound. Findings: MDA measurements were available for 394 subjects. In multivariate analysis, the odds for NAFLD were higher with the rise of MDA levels in a dose–response manner, adjusting for age, gender, BMI, and lifestyle factors. Only among men, higher serum MDA was associated of higher odds for NAFLD and NASH and/or fibrosis (OR = 2.59, 95% CI 1.33–5.07, P = 0.005; OR = 2.04, 1.02–4.06, P = 0.043, respectively). Higher vitamin E intake was associated with lower odds of high serum MDA level (OR = 0.28 95% CI 0.13–0.62, P = 0.002). In conclusion, serum MDA is associated with NAFLD and markers of NASH or fibrosis among men. Dietary vitamin E may be protective among women.
Collapse
Affiliation(s)
- Shira Zelber-Sagi
- School of Public Health, University of Haifa, Haifa 3498838, Israel;
- Department of Gastroenterology, Tel Aviv Medical Center, Tel Aviv 6423914, Israel; (N.F.-I.); (M.W.); (O.S.); (R.K.)
- Correspondence: ; Tel.: +972-3-6973984
| | | | - Naomi Fliss-Isakov
- Department of Gastroenterology, Tel Aviv Medical Center, Tel Aviv 6423914, Israel; (N.F.-I.); (M.W.); (O.S.); (R.K.)
- Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv 6997801, Israel
| | - Michal Hahn
- Institute of Biochemistry, Food Science and Nutrition, The RH Smit Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rechovot 76100001, Israel; (M.H.); (O.T.)
| | - Muriel Webb
- Department of Gastroenterology, Tel Aviv Medical Center, Tel Aviv 6423914, Israel; (N.F.-I.); (M.W.); (O.S.); (R.K.)
- Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv 6997801, Israel
| | - Oren Shibolet
- Department of Gastroenterology, Tel Aviv Medical Center, Tel Aviv 6423914, Israel; (N.F.-I.); (M.W.); (O.S.); (R.K.)
- Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv 6997801, Israel
| | - Revital Kariv
- Department of Gastroenterology, Tel Aviv Medical Center, Tel Aviv 6423914, Israel; (N.F.-I.); (M.W.); (O.S.); (R.K.)
- Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv 6997801, Israel
| | - Oren Tirosh
- Institute of Biochemistry, Food Science and Nutrition, The RH Smit Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rechovot 76100001, Israel; (M.H.); (O.T.)
| |
Collapse
|
24
|
Sobral MMC, Casal S, Faria MA, Cunha SC, Ferreira IMLO. Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion. Food Chem Toxicol 2020; 141:111401. [DOI: 10.1016/j.fct.2020.111401] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 04/29/2020] [Accepted: 04/30/2020] [Indexed: 12/15/2022]
|
25
|
Abbasalizad Farhangi M, Vajdi M. Dietary Total Antioxidant Capacity (TAC) Significantly Reduces the Risk of Site-Specific Cancers: An Updated Systematic Review and Meta-Analysis. Nutr Cancer 2020; 73:721-739. [DOI: 10.1080/01635581.2020.1771385] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Mahdieh Abbasalizad Farhangi
- Research Center for Evidence Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahdi Vajdi
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| |
Collapse
|
26
|
Farkash Y, Feldman M, Ginsburg I, Shalish M, Steinberg D. The effect of Padma-hepaten herbal combination on the caries-inducing properties of Streptococcus mutans on orthodontic surfaces. J Herb Med 2020. [DOI: 10.1016/j.hermed.2019.100321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
27
|
Liu S, Zhang R, Fan L, Ma Y, Xiang Q. Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1735-1740. [PMID: 31821565 DOI: 10.1002/jsfa.10194] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 11/18/2019] [Accepted: 12/10/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Oxidation of food lipids occurs in the gastrointestinal tract, resulting in potential adverse health effects. Rosemary extract (RE), as one of the most popular naturally sourced antioxidants, is widely used in the food industry. However, the effect of RE on lipid oxidation during gastrointestinal digestion has not been well investigated. Therefore, this study aimed to evaluate the effect of RE on lipid oxidation of cooked pork during simulated gastric digestion. RESULTS Results showed that RE at 12.5, 25, 50, and 100 mg kg-1 pork effectively decreased the formation of malondialdehyde during simulated gastric digestion of cooked pork. RE also effectively mitigated the decline of fatty acids during the simulated gastric digestion of pork. The total phenolic content in RE was calculated to be 170.67 mg gallic acid equivalent (GAE) g-1 . RE dissolved in distilled water (pH 6.5) or potassium hydrogen phthalate-hydrochloric acid buffer solution (0.2 mol L-1 , pH 3.0) both exhibited strong 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activities as well as ferric reducing capacity. The inhibitory effects of RE on lipid oxidation of cooked pork during simulated gastric digestion may be attributed to the phenolic compounds with antioxidant properties. CONCLUSION The results lend support to the possible application of rosemary or RE as a rich source of natural antioxidants to inhibit the oxidation of food lipids during gastrointestinal digestion. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Shengnan Liu
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Rong Zhang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Liumin Fan
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Yunfang Ma
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| |
Collapse
|
28
|
Liberale L, Bonaventura A, Montecucco F, Dallegri F, Carbone F. Impact of Red Wine Consumption on Cardiovascular Health. Curr Med Chem 2019; 26:3542-3566. [PMID: 28521683 DOI: 10.2174/0929867324666170518100606] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 03/05/2017] [Accepted: 03/05/2017] [Indexed: 12/15/2022]
Abstract
BACKGROUND The devastating effects of heavy alcohol drinking have been long time recognized. In the last decades, potential benefits of modest red wine drinking were suggested. In European countries in which red wide intake is not negligible (such as France), the association between cholesterol and cardiovascular (CV) risk was less evident, suggesting the action of some protective molecules in red wine or other foods and drinks. METHODS This narrative review is based on the material searched for and obtained via PubMed up to May 2016. The search terms we used were: "red wine, cardiovascular, alcohol" in combination with "polyphenols, heart failure, infarction". RESULTS Epidemiological and mechanistic evidence of a J-shaped relationship between red wine intake and CV risk further supported the "French paradox". Specific components of red wine both in vitro and in animal models were discovered. Polyphenols and especially resveratrol largely contribute to CV prevention mainly through antioxidant properties. They exert beneficial effects on endothelial dysfunction and hypertension, dyslipidemia, metabolic diseases, thus reducing the risk of adverse CV events such as myocardial infarction ischemic stroke and heart failure. Of interest, recent studies pointed out the role of ethanol itself as a potential cardioprotective agent, but a clear epidemiological evidence is still missing. The aim of this narrative review is to update current knowledge on the intracellular mechanism underlying the cardioprotective effects of polyphenols and ethanol. Furthermore, we summarized the results of epidemiological studies, emphasizing their methodological criticisms and the need for randomized clinical trials able to clarify the potential role of red wine consumption in reducing CV risk. CONCLUSION Caution in avowing underestimation of the global burden of alcohol-related diseases was particularly used.
Collapse
Affiliation(s)
- Luca Liberale
- First Clinic of Internal Medicine, Department of Internal Medicine, University of Genoa, 6 viale Benedetto XV, 16132 Genoa, Italy
| | - Aldo Bonaventura
- First Clinic of Internal Medicine, Department of Internal Medicine, University of Genoa, 6 viale Benedetto XV, 16132 Genoa, Italy
| | - Fabrizio Montecucco
- First Clinic of Internal Medicine, Department of Internal Medicine, University of Genoa, 6 viale Benedetto XV, 16132 Genoa, Italy.,IRCCS AOU San Martino - IST, Genova, 10 Largo Benzi, 16132 Genoa, Italy.,Centre of Excellence for Biomedical Research (CEBR), University of Genoa, 9 viale Benedetto XV, 16132 Genoa, Italy
| | - Franco Dallegri
- First Clinic of Internal Medicine, Department of Internal Medicine, University of Genoa, 6 viale Benedetto XV, 16132 Genoa, Italy.,IRCCS AOU San Martino - IST, Genova, 10 Largo Benzi, 16132 Genoa, Italy
| | - Federico Carbone
- First Clinic of Internal Medicine, Department of Internal Medicine, University of Genoa, 6 viale Benedetto XV, 16132 Genoa, Italy
| |
Collapse
|
29
|
Horbańczuk OK, Kurek MA, Atanasov AG, Brnčić M, Rimac Brnčić S. The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products. Food Technol Biotechnol 2019; 57:439-447. [PMID: 32123506 PMCID: PMC7029390 DOI: 10.17113/ftb.57.04.19.6267] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Accepted: 10/22/2019] [Indexed: 12/21/2022] Open
Abstract
Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidants can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.
Collapse
Affiliation(s)
- Olaf K. Horbańczuk
- Department of Technique and Food Development, Warsaw University of Life Sciences
(WULS-SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| | - Marcin A. Kurek
- Department of Technique and Food Development, Warsaw University of Life Sciences
(WULS-SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| | - Atanas G. Atanasov
- Institute of Genetics and Animal Breeding Polish Academy of Sciences, Jastrzębiec Postępu 36A Street, 05-552 Magdalenka, Poland
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| |
Collapse
|
30
|
Ávila F, Jiménez-Aspee F, Cruz N, Gómez C, González MA, Ravello N. Additive effect of maqui (Aristotelia chilensis) and lemon (Citrus x limon) juice in the postprandial glycemic responses after the intake of high glycemic index meals in healthy men. NFS JOURNAL 2019. [DOI: 10.1016/j.nfs.2019.09.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
31
|
De Smet S, Demeyer D, Van Hecke T. Chronic diseases associated with meat consumption: epidemiology and mechanisms. ACTA ACUST UNITED AC 2019. [DOI: 10.3920/978-90-8686-877-3_14] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Daniel Demeyer
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| |
Collapse
|
32
|
Antonini E, Torri L, Piochi M, Cabrino G, Meli MA, De Bellis R. Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion. Meat Sci 2019; 161:108021. [PMID: 31809915 DOI: 10.1016/j.meatsci.2019.108021] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 11/24/2019] [Accepted: 11/25/2019] [Indexed: 02/06/2023]
Abstract
The addition of chia seeds and goji puree (2.5 and/or 5%) was evaluated in terms of their effects on the fatty acid profile, lipid peroxidation, total phenols and antioxidant capacity of cooked beef burgers. In comparison to control burgers, polyunsaturated fatty acids doubled or tripled in samples containing chia seeds; polyphenols and antioxidant capacities (ORAC, ABTS, DPPH) increased up to 70% and malondialdehyde values were reduced up to 50% in burgers formulated with both ingredients. Polyphenols, antioxidant capacity and lipid peroxidation were also assessed after in vitro digestion. A marked increase of polyphenol bioaccessibility and antioxidant capacity was observed for all samples, but also malondialdehyde values were increased after digestion, especially in samples containing 5% chia seeds. Finally, hedonistic tests were conducted on young (18-30 years), adult (31-60 years) and elderly (>60 years) subjects and the burgers resulted acceptable by all groups, appointing to their potential application as functional burgers.
Collapse
Affiliation(s)
- Elena Antonini
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, via Saffi 2, 61029 Urbino (PU), Italy.
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy
| | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy
| | - Giorgia Cabrino
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy
| | - Maria Assunta Meli
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, via Saffi 2, 61029 Urbino (PU), Italy
| | - Roberta De Bellis
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, via Saffi 2, 61029 Urbino (PU), Italy
| |
Collapse
|
33
|
Rodrigues LL, Cooper JA, Paton CM. Acute consumption of Black walnuts increases fullness and decreases lipid peroxidation in humans. Nutr Res 2019; 71:56-64. [DOI: 10.1016/j.nutres.2019.09.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 08/22/2019] [Accepted: 09/04/2019] [Indexed: 01/08/2023]
|
34
|
Martini S, Conte A, Bottazzi S, Tagliazucchi D. Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion. Int J Food Sci Nutr 2019; 71:424-439. [DOI: 10.1080/09637486.2019.1677570] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Silvia Bottazzi
- Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| |
Collapse
|
35
|
The Metabolic Concept of Meal Sequence vs. Satiety: Glycemic and Oxidative Responses with Reference to Inflammation Risk, Protective Principles and Mediterranean Diet. Nutrients 2019; 11:nu11102373. [PMID: 31590352 PMCID: PMC6835480 DOI: 10.3390/nu11102373] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/31/2019] [Accepted: 09/17/2019] [Indexed: 02/06/2023] Open
Abstract
With increasing exposure to eating opportunities and postprandial conditions becoming dominant states, acute effects of meals are garnering interest. In this narrative review, meal components, combinations and course sequence were questioned vis-à-vis resultant postprandial responses, including satiety, glycemic, oxidative and inflammatory risks/outcomes vs. protective principles, with reference to the Mediterranean diet. Representative scientific literature was reviewed and explained, and corresponding recommendations discussed and illustrated. Starting meals with foods, courses and/or preloads high in innate/added/incorporated water and/or fibre, followed by protein-based courses, delaying carbohydrates and fatty foods and minimizing highly-processed/sweetened hedonic foods, would increase satiety-per-calorie vs. obesogenic passive overconsumption. Similarly, starting with high-water/fibre dishes, followed by high-protein foods, oils/fats, and delayed/reduced slowly-digested whole/complex carbohydrate sources, optionally closing with simpler carbohydrates/sugars, would reduce glycaemic response. Likewise, starting with foods high in innate/added/incorporated water/fibre/antioxidants, high monounsaturated fatty acid foods/oils, light proteins and whole/complex carbohydrate foods, with foods/oils low in n-6 polyunsaturated fatty acids (PUFA) and n-6:n-3 PUFA ratios, and minimal-to-no red meat and highly/ultra-processed foods/lipids, would reduce oxidative/inflammatory response. Pyramids illustrating representative meal sequences, from most-to-least protective foods, visually communicate similarities between axes, suggesting potential unification for optimal meal sequence, consistent with anti-inflammatory nutrition and Mediterranean diet/meal principles, warranting application and outcome evaluation.
Collapse
|
36
|
Parohan M, Sadeghi A, Khatibi SR, Nasiri M, Milajerdi A, Khodadost M, Sadeghi O. Dietary total antioxidant capacity and risk of cancer: a systematic review and meta-analysis on observational studies. Crit Rev Oncol Hematol 2019; 138:70-86. [DOI: 10.1016/j.critrevonc.2019.04.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Revised: 11/30/2018] [Accepted: 04/01/2019] [Indexed: 01/04/2023] Open
|
37
|
Farkash Y, Feldman M, Ginsburg I, Steinberg D, Shalish M. Polyphenols Inhibit Candida albicans and Streptococcus mutans Biofilm Formation. Dent J (Basel) 2019; 7:dj7020042. [PMID: 30978919 PMCID: PMC6630196 DOI: 10.3390/dj7020042] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 03/22/2019] [Accepted: 03/23/2019] [Indexed: 12/15/2022] Open
Abstract
Background:Streptococcus mutans (S. mutans) and Candida albicans (C. albicans) are two major contributors to dental caries. They have a symbiotic relationship, allowing them to create an enhanced biofilm. Our goal was to examine whether two natural polyphenols (Padma hepaten (PH) and a polyphenol extraction from green tea (PPFGT)) could inhibit the caries-inducing properties of S. mutans and C. albicans. Methods: Co-species biofilms of S. mutans and C. albicans were grown in the presence of PH and PPFGT. Biofilm formation was tested spectrophotometrically. Exopolysaccharides (EPS) secretion was quantified using confocal scanning laser microscopy. Biofilm development was also tested on orthodontic surfaces (Essix) to assess biofilm inhibition ability on such an orthodontic appliance. Results: PPFGT and PH dose-dependently inhibited biofilm formation without affecting the planktonic growth. We found a significant reduction in biofilm total biomass using 0.625 mg/mL PPFGT and 0.16 mg/mL PH. A concentration of 0.31 mg/mL PPFGT and 0.16 mg/mL PH inhibited the total cell growth by 54% and EPS secretion by 81%. A reduction in biofilm formation and EPS secretion was also observed on orthodontic PVC surfaces. Conclusions:
The polyphenolic extractions PPFGT and PH have an inhibitory effect on S. mutans and C. albicans biofilm formation and EPS secretion.
Collapse
Affiliation(s)
- Yosi Farkash
- Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dentistry, Hebrew University-Hadassah, P.O. Box 12065, Jerusalem 91120, Israel.
- Department of Orthodontics, School of Dental Medicine, Hebrew University-Hadassah, P.O. Box 12272, Jerusalem 91120, Israel.
| | - Mark Feldman
- Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dentistry, Hebrew University-Hadassah, P.O. Box 12065, Jerusalem 91120, Israel.
| | - Isaac Ginsburg
- Microbiology Research Laboratory, Institute of Dental Sciences, Faculty of Dentistry, Hebrew University-Hadassah, P.O. Box 12065, Jerusalem 91120, Israel.
| | - Doron Steinberg
- Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dentistry, Hebrew University-Hadassah, P.O. Box 12065, Jerusalem 91120, Israel.
| | - Miriam Shalish
- Department of Orthodontics, School of Dental Medicine, Hebrew University-Hadassah, P.O. Box 12272, Jerusalem 91120, Israel.
| |
Collapse
|
38
|
Provenza FD, Kronberg SL, Gregorini P. Is Grassfed Meat and Dairy Better for Human and Environmental Health? Front Nutr 2019; 6:26. [PMID: 30941351 PMCID: PMC6434678 DOI: 10.3389/fnut.2019.00026] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Accepted: 02/22/2019] [Indexed: 01/29/2023] Open
Abstract
The health of livestock, humans, and environments is tied to plant diversity-and associated phytochemical richness-across landscapes. Health is enhanced when livestock forage on phytochemically rich landscapes, is reduced when livestock forage on simple mixture or monoculture pastures or consume high-grain rations in feedlots, and is greatly reduced for people who eat highly processed diets. Circumstantial evidence supports the hypothesis that phytochemical richness of herbivore diets enhances biochemical richness of meat and dairy, which is linked with human and environmental health. Among many roles they play in health, phytochemicals in herbivore diets protect meat and dairy from protein oxidation and lipid peroxidation that cause low-grade systemic inflammation implicated in heart disease and cancer in humans. Yet, epidemiological and ecological studies critical of red meat consumption do not discriminate among meats from livestock fed high-grain rations as opposed to livestock foraging on landscapes of increasing phytochemical richness. The global shift away from phytochemically and biochemically rich wholesome foods to highly processed diets enabled 2.1 billion people to become overweight or obese and increased the incidence of type II diabetes, heart disease, and cancer. Unimpeded, these trends will add to a projected substantial increase in greenhouse gas emissions (GHGE) from producing food and clearing land by 2050. While agriculture contributes one quarter of GHGE, livestock can play a sizable role in climate mitigation. Of 80 ways to alleviate climate change, regenerative agriculture-managed grazing, silvopasture, tree intercropping, conservation agriculture, and farmland restoration-jointly rank number one as ways to sequester GHG. Mitigating the impacts of people in the Anthropocene can be enabled through diet to improve human and environmental health, but that will require profound changes in society. People will have to learn we are members of nature's communities. What we do to them, we do to ourselves. Only by nurturing them can we nurture ourselves.
Collapse
Affiliation(s)
| | - Scott L. Kronberg
- Northern Great Plains Research Laboratory, Agricultural Research Service (USDA), Mandan, ND, United States
| | - Pablo Gregorini
- Department of Agricultural Science, Lincoln University, Christchurch, New Zealand
| |
Collapse
|
39
|
Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review. Food Chem 2018; 268:27-39. [DOI: 10.1016/j.foodchem.2018.06.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 05/28/2018] [Accepted: 06/04/2018] [Indexed: 12/13/2022]
|
40
|
Odeyemi S, Bradley G. Medicinal Plants Used for the Traditional Management of Diabetes in the Eastern Cape, South Africa: Pharmacology and Toxicology. Molecules 2018; 23:molecules23112759. [PMID: 30366359 PMCID: PMC6278280 DOI: 10.3390/molecules23112759] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 08/11/2018] [Accepted: 08/16/2018] [Indexed: 12/12/2022] Open
Abstract
The use of medicinal plants for the management of diabetes mellitus is on the rise in the developing countries, including South Africa. There is increasing scientific evidence that supports the claims by the traditional healers. In this review, we compare the families of previously reported anti-diabetic plants in the Eastern Cape by rating the anti-diabetic activity, mode of action and also highlight their therapeutic potentials based on the available evidence on their pharmacology and toxicity. Forty-five plants mentioned in ethnobotanical surveys were subjected to a comprehensive literature search in the available electronic databases such as PubMed, ScienceDirect, Google Scholar and Elsevier, by using “plant name” and “family” as the keywords for the primary searches to determine the plants that have been scientifically investigated for anti-diabetic activity. The search returned 25 families with Asteraceae highly reported, followed by Asphodelaceae and Alliaceae. Most of the plants have been studied for their anti-diabetic potentials in vivo and/or in vitro, with most of the plants having a higher percentage of insulin release and inhibition against carbohydrate digesting enzymes as compared with insulin mimetic and peripheral glucose uptake. Almost all the investigated plants also inhibit oxidative stress as part of their hypoglycemic activity with less toxicity. However, the isolation of their bioactive molecules is still lacking. This review provides a resource to enable thorough assessments of the therapeutic profiles of available medicinal plants used for the management of diabetes in the Eastern Cape, South Africa. Further studies such as the identification of the active ingredients of potent plants still need to be carried out; this may lead to new molecules in drug discovery and development.
Collapse
Affiliation(s)
- Samuel Odeyemi
- Department of Biochemistry and Microbiology, University of Fort Hare, Alice 5700, South Africa.
| | - Graeme Bradley
- Department of Biochemistry and Microbiology, University of Fort Hare, Alice 5700, South Africa.
| |
Collapse
|
41
|
Green Tea Polyphenols and Padma Hepaten Inhibit Candida albicans Biofilm Formation. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2018; 2018:1690747. [PMID: 30363861 PMCID: PMC6186370 DOI: 10.1155/2018/1690747] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2018] [Accepted: 09/06/2018] [Indexed: 12/02/2022]
Abstract
Candida albicans (C. albicans) is the most prevalent opportunistic human pathogenic fungus and can cause mucosal membrane infections and invade the blood. In the oral cavity, it can ferment dietary sugars, produce organic acids and therefore has a role in caries development. In this study, we examined whether the polyphenol rich extractions Polyphenon from green tea (PPFGT) and Padma Hepaten (PH) can inhibit the caries-inducing properties of C. albicans. Biofilms of C. albicans were grown in the presence of PPFGT and PH. Formation of biofilms was tested spectrophotometrically after crystal violet staining. Exopolysaccharides (EPS) secretion was quantified using confocal scanning laser microscopy (CSLM). Treated C. albicans morphology was demonstrated using scanning electron microscopy (SEM). Expression of virulence-related genes was tested using qRT-PCR. Development of biofilm was also tested on an orthodontic surface (Essix) to assess biofilm inhibition ability on such appliances. Both PPFGT and PH dose-dependently inhibited biofilm formation, with no inhibition on planktonic growth. The strongest inhibition was obtained using the combination of the substances. Crystal violet staining showed a significant reduction of 45% in biofilm formation using a concentration of 2.5mg/ml PPFGT and 0.16mg/ml PH. A concentration of 1.25 mg/ml PPFGT and 0.16 mg/ml PH inhibited candidal growth by 88% and EPS secretion by 74% according to CSLM. A reduction in biofilm formation and in the transition from yeast to hyphal morphotype was observed using SEM. A strong reduction was found in the expression of hwp1, eap1, and als3 virulence associated genes. These results demonstrate the inhibitory effect of natural PPFGT polyphenolic extraction on C. albicans biofilm formation and EPS secretion, alone and together with PH. In an era of increased drug resistance, the use of phytomedicine to constrain biofilm development, without killing host cells, may pave the way to a novel therapeutic concept, especially in children as orthodontic patients.
Collapse
|
42
|
Rashidnejad A, Shahsavani D, Baghshani H. Investigation of the Protective Effect of β-carotene in the Prevention of Lipid and Protein Oxidation in Carp Meat during Different Storage Times. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1506959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Amin Rashidnejad
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Davar Shahsavani
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Hasan Baghshani
- Department of Basic Sciences, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| |
Collapse
|
43
|
Martini S, Cavalchi M, Conte A, Tagliazucchi D. The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat. Food Res Int 2018; 109:82-90. [DOI: 10.1016/j.foodres.2018.04.031] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 03/26/2018] [Accepted: 04/14/2018] [Indexed: 12/01/2022]
|
44
|
Rocha-Parra D, Chirife J, Zamora C, de Pascual-Teresa S. Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells. Molecules 2018; 23:molecules23040842. [PMID: 29642422 PMCID: PMC6017672 DOI: 10.3390/molecules23040842] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 03/23/2018] [Accepted: 03/23/2018] [Indexed: 11/16/2022] Open
Abstract
Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6″-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA).
Collapse
Affiliation(s)
- Diego Rocha-Parra
- Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina.
- National Scientific and Technical Research Council (CONICET), Buenos Aires C1425FQB, Argentina.
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), E-28040 Madrid, Spain.
| | - Jorge Chirife
- Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina.
| | - Clara Zamora
- Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina.
- National Scientific and Technical Research Council (CONICET), Buenos Aires C1425FQB, Argentina.
| | - Sonia de Pascual-Teresa
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), E-28040 Madrid, Spain.
| |
Collapse
|
45
|
Cool-Climate Red Wines-Chemical Composition and Comparison of Two Protocols for ¹H-NMR Analysis. Molecules 2018; 23:molecules23010160. [PMID: 29342836 PMCID: PMC6017122 DOI: 10.3390/molecules23010160] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 01/05/2018] [Accepted: 01/09/2018] [Indexed: 12/29/2022] Open
Abstract
This study investigates the metabolome of 26 experimental cool-climate wines made from 22 grape varieties using two different protocols for wine analysis by proton nuclear magnetic resonance (1H-NMR) spectroscopy. The wine samples were analyzed as-is (wet) and as dried samples. The NMR datasets were preprocessed by alignment and mean centering. No normalization or scaling was performed. The “wet” method preserved the inherent properties of the samples and provided a fast and effective overview of the molecular composition of the wines. The “dried” method yielded a slightly better sensitivity towards a broader range of the compounds present in wines. A total of 27 metabolites including amino acids, organic acids, sugars, and alkaloids were identified in the 1H-NMR spectra of the wine samples. Principal component analysis was performed on both NMR datasets evidencing well-defined molecular fingerprints for ‘Baco Noir’, ‘Bolero’, ‘Cabernet Cantor’, ‘Cabernet Cortis’, ‘Don Muscat’, ‘Eszter’, ‘Golubok’, ‘New York Muscat’, ‘Regent’, ‘Rondo’, ‘Triomphe d’Alsace’, ‘Précose Noir’, and ‘Vinoslivy’ wines. Amongst the identified metabolites, lactic acid, succinic acid, acetic acid, gallic acid, glycerol, and methanol were found to drive sample groupings. The 1H-NMR data was compared to the absolute concentration values obtained from a reference Fourier transform infrared method, evidencing a high correlation.
Collapse
|
46
|
de Moura NA, Caetano BFR, de Moraes LN, Carvalho RF, Rodrigues MAM, Barbisan LF. Enhancement of colon carcinogenesis by the combination of indole-3 carbinol and synbiotics in hemin-fed rats. Food Chem Toxicol 2017; 112:11-18. [PMID: 29269057 DOI: 10.1016/j.fct.2017.12.029] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 12/08/2017] [Accepted: 12/15/2017] [Indexed: 02/07/2023]
Abstract
The risk of developing colorectal cancer (CRC) could be associated with red and processed meat intake. Experimental data supports that hemin iron, found abundantly in red meat, promotes CRC in mice and rats, while indole-3 carbinol (I3C) and synbiotics (syn) exert anti-carcinogenic activities in most studies of colon carcinogenesis. This study aimed to investigate the modifying effects of I3C and syn (inulin + Bifidobacterium lactis), given separately or together, on dimethylhidrazine (DMH)-induced colon carcinogenesis in hemin-fed rats. All animals were given four subcutaneous DMH injections and then, two weeks after carcinogen exposure, they began a basal diet containing hemin, hemin + I3C, hemin + syn, or hemin + I3C + syn for 23 weeks. The combination of I3C + syn significantly increased fecal water genotoxicity, tumor volume and invasiveness when compared to the hemin-fed control group. The groups fed I3C or syn alone had a significant reduction in the number of preneoplastic aberrant crypt foci (ACF) lesions compared to the hemin-fed group. Dietary I3C also reduced fecal water genotoxicity. Gene expression analysis of colorectal tumors demonstrated that the combination of dietary I3C + syn increased transcript levels for Raf1 and decreased tumor progression and invasiveness related to the genes Cdh1 and Appl1. This analysis also revealed that the Tnf and Cdh1 genes were significantly up- and down-regulated, respectively, in tumors of rats that received I3C, in comparison with the hemin-fed group. These findings reveal that the joint administration of I3C and syn enhanced the development of colon tumors induced by DMH in hemin-fed rats, while they potentially reduced ACF development when given alone.
Collapse
Affiliation(s)
- Nelci A de Moura
- Department of Morphology, Institute of Biosciences of Botucatu, Sao Paulo State University (UNESP), Botucatu, SP 18618-689, Brazil
| | - Brunno F R Caetano
- Department of Morphology, Institute of Biosciences of Botucatu, Sao Paulo State University (UNESP), Botucatu, SP 18618-689, Brazil
| | - Leonardo N de Moraes
- Department of Morphology, Institute of Biosciences of Botucatu, Sao Paulo State University (UNESP), Botucatu, SP 18618-689, Brazil
| | - Robson F Carvalho
- Department of Morphology, Institute of Biosciences of Botucatu, Sao Paulo State University (UNESP), Botucatu, SP 18618-689, Brazil
| | - Maria A M Rodrigues
- Department of Pathology, School of Medicine, Sao Paulo State University (UNESP), Botucatu, SP 18610-307, Brazil
| | - Luis F Barbisan
- Department of Morphology, Institute of Biosciences of Botucatu, Sao Paulo State University (UNESP), Botucatu, SP 18618-689, Brazil.
| |
Collapse
|
47
|
Van Hecke T, Ho P, Goethals S, De Smet S. The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product. Food Res Int 2017; 102:785-792. [DOI: 10.1016/j.foodres.2017.09.090] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/31/2017] [Accepted: 09/29/2017] [Indexed: 01/01/2023]
|
48
|
Health benefit of vegetable/fruit juice-based diet: Role of microbiome. Sci Rep 2017; 7:2167. [PMID: 28526852 PMCID: PMC5438379 DOI: 10.1038/s41598-017-02200-6] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2016] [Accepted: 04/06/2017] [Indexed: 01/23/2023] Open
Abstract
The gut microbiota is an important contributor to human health. Vegetable/fruit juices provide polyphenols, oligosaccharides, fiber and nitrate (beet juice), which may induce a prebiotic-like effect. Juice-based diets are becoming popular. However, there is a lack of scientific evidence of their health benefits. It was our hypothesis that changes in the intestinal microbiota induced by a juice-based diet play an important role in their health benefits. Twenty healthy adults consumed only vegetable/fruit juices for 3 days followed by 14 days of customary diet. On day 4 we observed a significant decrease in weight and body mass index (p = 2.0E−05), which was maintained until day 17 (p = 3.0E−04). On day 4 the proportion of the phylum Firmicutes and Proteobacteria in stool was significantly decreased and Bacteroidetes and Cyanobacteria was increased compared to baseline and was partially reversed on day 17. On day 4 plasma and urine nitric oxide was increased by 244 ± 89% and 450 ± 360%, respectively, and urinary lipid peroxidation marker malondialdehyde was decreased by 32 ± 21% compared to baseline. General well-being score was increased at the end of the study. In summary a 3-day juice-based diet altered the intestinal microbiota associated with weight loss, increase in the vasodilator NO, and decrease in lipid oxidation.
Collapse
|
49
|
Cytoprotective Mechanisms Mediated by Polyphenols from Chilean Native Berries against Free Radical-Induced Damage on AGS Cells. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2017; 2017:9808520. [PMID: 28553436 PMCID: PMC5434242 DOI: 10.1155/2017/9808520] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 03/01/2017] [Accepted: 03/16/2017] [Indexed: 01/06/2023]
Abstract
The prevalence of cytoprotective mechanisms induced by polyphenols such as activation of intracellular antioxidant responses (ICM) and direct free radical scavenging was investigated in native Chilean species of strawberries, raspberries, and currants. Human gastric epithelial cells were co- and preincubated with polyphenolic-enriched extracts (PEEs) from Chilean raspberries (Rubus geoides), strawberries (Fragaria chiloensis ssp. chiloensis f. chiloensis), and currants (Ribes magellanicum) and challenged with peroxyl and hydroxyl radicals. Cellular protection was determined in terms of cell viability, glyoxalase I and glutathione s-transferases activities, and carboxymethyl lysine (CML) and malondialdehyde levels. Our results indicate that cytoprotection induced by ICM was the prevalent mechanism for Rubus geoides and F. chiloensis. This agreed with increased levels of glyoxalase I and glutathione S-transferase activities in cells preincubated with PEEs. ORAC index indicated that F. chiloensis was the most efficient peroxyl radical scavenger. Moreover, ICM mediated by F. chiloensis was effective in protecting cells from CML accumulation in contrast to the protective effects induced by free radical scavenging. Our results indicate that although both polyphenol-mediated mechanisms can exert protective effects, ICM was the most prevalent in AGS cells. These results suggest a potential use of these native berries as functional food.
Collapse
|
50
|
Redox homeostasis in stomach medium by foods: The Postprandial Oxidative Stress Index (POSI) for balancing nutrition and human health. Redox Biol 2017; 12:929-936. [PMID: 28478382 PMCID: PMC5426031 DOI: 10.1016/j.redox.2017.04.029] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 04/16/2017] [Accepted: 04/23/2017] [Indexed: 12/20/2022] Open
Abstract
Red-meat lipid peroxidation in the stomach results in postprandial oxidative stress (POS) which is characterized by the generation of a variety of reactive cytotoxic aldehydes including malondialdehyde (MDA). MDA is absorbed in the blood system reacts with cell proteins to form adducts resulting in advanced lipid peroxidation end products (ALEs), producing dysfunctional proteins and cellular responses. The pathological consequences of ALEs tissue damage include inflammation and increased risk for many chronic diseases that are associated with a Western-type diet. In earlier studies we used the simulated gastric fluid (SGF) condition to show that the in vitro generation of MDA from red meat closely resembles that in human blood after consumption the same amount of meat. In vivo and in vitro MDA generations were similarly suppressed by polyphenol-rich beverages (red wine and coffee) consumed with the meal. The present study uses the in vitro SGF to assess the capacity of more than 50 foods of plant origin to suppress red meat peroxidation and formation of MDA. The results were calculated as reducing POS index (rPOSI) which represents the capacity in percent of 100 g of the food used to inhibit lipid peroxidation of 200 g red-meat a POSI enhancer (ePOSI). The index permitted to extrapolate the need of rPOSI from a food alone or in ensemble such Greek salad, to neutralize an ePOSI in stomach medium, (ePOS–rPOSI=0). The correlation between the rPOSI and polyphenols in the tested foods was R2=0.75. The Index was validated by comparison of the predicted rPOSI for a portion of Greek salad or red-wine to real inhibition of POS enhancers. The POS Index permit to better balancing nutrition for human health. Absorption of diet MDA and ALEs in blood could induce risk factors for CVD and other diseases. Red-meat generated MDA and ALEs in SGF are defined as ePOSI. Reducing agents present in plant foods, reduced MDA and ALEs in SGF, are defined as rPOSI. Calculated plant reducing agents by rPOSI was found to highly predict the reducing of ePOSI. The POS index would help to quantify nutrition for promoting human health.
Collapse
|