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Wilson SMG, Oliver A, Larke JA, Naveja JJ, Alkan Z, Awika JM, Stephensen CB, Lemay DG. Fine-scale Dietary Polyphenol Intake is Associated with Systemic and Gastrointestinal Inflammation in Healthy Adults. J Nutr 2024:S0022-3166(24)00461-9. [PMID: 39163972 DOI: 10.1016/j.tjnut.2024.08.010] [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: 05/01/2024] [Revised: 07/16/2024] [Accepted: 08/12/2024] [Indexed: 08/22/2024] Open
Abstract
BACKGROUND Polyphenols are dietary bioactive compounds, many of which have anti-inflammatory properties. However, information on the intake of dietary polyphenols at the class and compound level and their associations with gastrointestinal (GI) and systemic inflammation is lacking. OBJECTIVE Estimate dietary polyphenol intake in healthy adults and examine its relationship with GI and systemic inflammation markers. METHODS Healthy adults (n = 350) completed the USDA Nutritional Phenotyping Study, an observational, cross-sectional study balanced for age, sex, and body mass index. Dietary intake, assessed via multiple 24-hour recalls, was ingredientized and mapped to FooDB, a comprehensive food composition database. Dietary polyphenol intake (total, class, compound) was estimated and examined for its relationship to GI and systemic inflammation markers using linear models and random forest regressions. RESULTS Mean total polyphenol intake was approximately 914 mg/1000 kcal per day with flavonoids as the greatest class contributor (495 mg/1000 kcal per day). Tea, coffee, and fruits were among the largest food contributors to polyphenol intake. Total polyphenol intake negatively associated with the GI inflammation marker, fecal calprotectin (β=-0.004, p=0.04). At the class level, polyphenols categorized as prenol lipids (β=-0.94, p<0.01) and phenylpropanoic acids (β=-0.92, p<0.01) negatively associated with plasma lipopolysaccharide-binding protein, a proxy for GI permeability. Food sources of these two classes included mainly olive products. We further detected a positive association between C-Reactive protein and polyphenols in the "cinnamic acids and derivatives" class using hierarchical feature engineering and random forest modeling. CONCLUSION Even in healthy adults, dietary polyphenol intake was negatively associated with GI inflammation and intake of prenol lipids and phenylpropanoic acids were negatively associated with GI permeability. Relationships between polyphenol intake and inflammatory outcomes varied with the resolution - total, class, compound - of polyphenol intake, suggesting a nuanced impact of polyphenols on GI and systemic inflammation. CLINICAL TRIAL REGISTRY NCT02367287, ClinicalTrials.gov.
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Affiliation(s)
- Stephanie M G Wilson
- United States Department of Food and Agriculture, Agricultural Research Service Western Human Nutrition Research Center, Davis, California, USA; Texas A&M AgriLife Research, Institute for Advancing Health Through Agriculture, College Station, Texas, USA
| | - Andrew Oliver
- United States Department of Food and Agriculture, Agricultural Research Service Western Human Nutrition Research Center, Davis, California, USA
| | - Jules A Larke
- United States Department of Food and Agriculture, Agricultural Research Service Western Human Nutrition Research Center, Davis, California, USA
| | - José J Naveja
- University Medical Center, Johannes Gutenberg University Mainz, Mainz, Germany; Institute of Molecular Biology gGmbH, Mainz, Germany
| | - Zeynep Alkan
- United States Department of Food and Agriculture, Agricultural Research Service Western Human Nutrition Research Center, Davis, California, USA
| | - Joseph M Awika
- Texas A&M AgriLife Research, Institute for Advancing Health Through Agriculture, College Station, Texas, USA
| | - Charles B Stephensen
- United States Department of Food and Agriculture, Agricultural Research Service Western Human Nutrition Research Center, Davis, California, USA; Department of Nutrition, University of California, Davis, Davis, California, USA
| | - Danielle G Lemay
- United States Department of Food and Agriculture, Agricultural Research Service Western Human Nutrition Research Center, Davis, California, USA; Department of Nutrition, University of California, Davis, Davis, California, USA.
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Chen C, Feng F, Qi M, Chen Q, Tang W, Diao H, Hu Z, Qiu Y, Li Z, Chu Y, Tang Z. Dietary Citrus Flavonoids Improved Growth Performance and Intestinal Microbiota of Weaned Piglets via Immune Function Mediated by TLR2/NF-κB Signaling Pathway. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16761-16776. [PMID: 39012185 DOI: 10.1021/acs.jafc.4c03401] [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: 07/17/2024]
Abstract
This study investigated the effects of citrus flavonoids (CF) and compared to antibiotics on piglet growth and gut health. Weaned piglets were fed either a basal diet (CON) or a basal diet supplemented with 75 mg/kg chlortetracycline (CTC), 20 mg/kg CF (CF1), 40 mg/kg CF (CF2), or 80 mg/kg CF (CF3). The CF group, especially CF3, exhibited improved growth performance; reduced diarrhea; significantly higher levels of serum growth factors, immunoglobulins, and anti-inflammatory cytokines; and significantly lower levels of pro-inflammatory factors and markers of intestinal barrier damage (P < 0.05). The intestinal mucosa proteins ZO-1 and occludin increased, while NF-κB and TLR2 decreased, correlating with CF dosage (P < 0.05). Furthermore, CF promoted a favorable balance in the gut microbiota, with an increased relative abundance of Bacteroidetes and Prevotella and decreased taxa Tenericutes and Clostridiales. Overall, CF enhanced piglet growth and gut health by modulating the TLR2/NF-κB pathway, offering a natural antibiotic alternative. The optimal dose of CF was 80 mg/kg.
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Affiliation(s)
- Chen Chen
- Animal Nutrition and Bio-feed, Chongqing Key Laboratory of Herbivore Science, College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Fu Feng
- Animal Nutrition and Bio-feed, Chongqing Key Laboratory of Herbivore Science, College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Min Qi
- Yunnan Animal Husbandry Station, Kunming 650225, China
| | - Qingju Chen
- Animal Nutrition and Bio-feed, Chongqing Key Laboratory of Herbivore Science, College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Wenjie Tang
- Animal Breeding and Genetics Key Laboratory of Sichuan Province, Sichuan Animal Science Academy, Chengdu 610066, China
- Livestock and Poultry Biological Products Key Laboratory of Sichuan Province, Sichuan Animtche Group Co., Ltd., Chengdu 610066, China
| | - Hui Diao
- Animal Breeding and Genetics Key Laboratory of Sichuan Province, Sichuan Animal Science Academy, Chengdu 610066, China
- Livestock and Poultry Biological Products Key Laboratory of Sichuan Province, Sichuan Animtche Group Co., Ltd., Chengdu 610066, China
| | - Zhijin Hu
- Animal Nutrition and Bio-feed, Chongqing Key Laboratory of Herbivore Science, College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Yibin Qiu
- Animal Nutrition and Bio-feed, Chongqing Key Laboratory of Herbivore Science, College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Zhangcheng Li
- Animal Nutrition and Bio-feed, Chongqing Key Laboratory of Herbivore Science, College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Yunyun Chu
- Animal Nutrition and Bio-feed, Chongqing Key Laboratory of Herbivore Science, College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Zhiru Tang
- Animal Nutrition and Bio-feed, Chongqing Key Laboratory of Herbivore Science, College of Animal Science and Technology, Southwest University, Chongqing 400715, China
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Nemes SA, Fărcas AC, Ranga F, Teleky BE, Călinoiu LF, Dulf FV, Vodnar DC. Enhancing phenolic and lipid compound production in oat bran via acid pretreatment and solid-state fermentation with Aspergillus niger. N Biotechnol 2024; 83:91-100. [PMID: 39053684 DOI: 10.1016/j.nbt.2024.07.003] [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: 02/20/2024] [Revised: 06/10/2024] [Accepted: 07/22/2024] [Indexed: 07/27/2024]
Abstract
Oat (Avena sativa) processing generates a large amount of by-products, especially oat bran. These by-products are excellent sources of bioactive compounds such as polyphenols and essential fatty acids. Therefore, enhancing the extraction of these bioactive substances and incorporating them into the human diet is critical. This study investigates the effect of acid pretreatment on the solid-state fermentation of oat bran with Aspergillus niger, with an emphasis on the bioaccessibility of phenolic acids and lipid profile. The results showed a considerable increase in reducing sugars following acid pretreatment. On the sixth day, there was a notable increase in the total phenolic content, reaching 58.114 ± 0.09 mg GAE/g DW, and the vanillic acid level significantly rose to 77.419 ± 0.27 μg/g DW. The lipid profile study revealed changes ranging from 4.66 % in the control to 7.33 % on the sixth day of SSF. Aside from biochemical alterations, antioxidant activity measurement using the DPPH technique demonstrated the maximum scavenging activity on day 4 (83.33 %). This study highlights acid pretreatment's role in enhancing bioactive compound accessibility in solid-state fermentation and its importance for functional food development.
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Affiliation(s)
- Silvia Amalia Nemes
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Anca Corina Fărcas
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Floricuta Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Bernadette-Emoke Teleky
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Lavinia Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Francisc Vasile Dulf
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
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Lee Y, Yoon Y, Choi KH. Development and Evaluation of Bioconverted Milk with Anti-Microbial Effect against Periodontal Pathogens and α-Glucosidase Inhibitory Activity. Microorganisms 2024; 12:1290. [PMID: 39065059 PMCID: PMC11279106 DOI: 10.3390/microorganisms12071290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 06/19/2024] [Accepted: 06/21/2024] [Indexed: 07/28/2024] Open
Abstract
To decrease periodontal pathogens and increase the number of beneficial bacteria, probiotics and bioactive compounds made via microbial bioconversion are recently used. In addition, the interest regarding probiotics-mediated bioconversion with popular medicinal plants is increasing. Artemisia herba-alba, a type of wormwood, has recently been attention as a medicinal plant due to its various bioactive compounds. Therefore, we developed bioconverted milk containing A. herba-alba that effectively inhibited periodontal pathogens and α-glucosidase. To select the appropriate lactic acid bacteria for the probiotic candidate strain, 74 strains of lactic acid bacteria were screened. Among them, Lactiplantibacillus plantarum SMFM2016-RK was chosen as the probiotic due to its beneficial characteristics such as high acid and bile tolerance, antioxidant activity, and α-glucosidase inhibition. Based on the minimal bactericidal concentration against three periodontal pathogens, the following appropriate concentrations of Artemisia herba-alba extract were added to milk: 5 mg/mL of A. herba-alba ethanol extract and 25 mg/mL of A. herba-alba hot-water extract. Four bioconverted milks (BM), BM1, BM2, BM3, and BM4, were produced by combining L. plantarum SMFM2016-RK alone, L. plantarum SMFM2016-RK and ethanol extract, L. plantarum SMFM2016-RK and hot-water extract, and L. plantarum SMFM2016-RK with both extracts. As a result of antimicrobial activity, BM3 inhibited the growth of Aggregatibacter actinomycetemcomitans and Porphyromonas gingivalis the most, and BM4 suppressed the growth of Fusobacterium nucleatum the most. In addition, bioconverted milk containing A. herba-alba (BM2, BM3, and BM4) inhibited α-glucosidase more effectively than BM1. The whole genome of L. plantarum SMFM2016-RK was obtained, and 3135 CDS, 67 tRNA, and 16 RNA were predicted. The genome annotation of L. plantarum SMFM2016-RK revealed 11 CDS related to proteolysis and amino acid metabolism and 2 CDS of phenolic acid-metabolizing enzymes. In conclusion, A. herba-alba-added milk bioconverted by L. plantarum SMFM2016-RK displayed both the growth inhibitory effect on periodontal pathogens and the α-glucosidase inhibitory activity; thus, it necessitates to evaluate the effects on the alleviation of periodontal diseases and glycemic control through future animal experiments.
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Affiliation(s)
- Yewon Lee
- Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Republic of Korea;
| | - Yohan Yoon
- Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Republic of Korea;
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Republic of Korea
| | - Kyoung-Hee Choi
- Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 54538, Republic of Korea
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Zhou Y, Tang J, Du W, Zhang Y, Ye BC. Screening potential biomarkers associated with insulin resistance in high-fat diet-fed mice by integrating metagenomics and untargeted metabolomics. Microbiol Spectr 2024; 12:e0409423. [PMID: 38411058 PMCID: PMC10986473 DOI: 10.1128/spectrum.04094-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Accepted: 01/31/2024] [Indexed: 02/28/2024] Open
Abstract
Insulin resistance is the primary pathophysiological basis for metabolic syndrome and type 2 diabetes. Gut microbiota and microbiota-derived metabolites are pivotal in insulin resistance. However, identifying the specific microbes and key metabolites with causal roles is a challenging task, and the underlying mechanisms require further exploration. Here, we successfully constructed a model of insulin resistance in mice induced by a high-fat diet (HFD) and screened potential biomarkers associated with insulin resistance by integrating metagenomics and untargeted metabolomics. Our findings showed a significant increase in the abundance of 30 species of Alistipes in HFD mice compared to normal diet (ND) mice, while the abundance of Desulfovibrio and Candidatus Amulumruptor was significantly lower in HFD mice than in ND mice. Non-targeted metabolomics analysis identified 21 insulin resistance-associated metabolites, originating from the microbiota or co-metabolized by both the microbiota and the host. These metabolites were primarily enriched in aromatic amino acid metabolism (tryptophan metabolism, tyrosine metabolism, and phenylalanine metabolism) and arginine biosynthesis. Further analysis revealed a significant association between the three distinct genera and 21 differentiated metabolites in the HFD and ND mice. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis of representative genomes from 12 species of the three distinct genera further revealed the functional potential in aromatic amino acid metabolism and arginine biosynthesis. This study lays the groundwork for future investigations into the mechanisms through which the gut microbiota and its metabolites impact insulin resistance. IMPORTANCE In this study, we aim to identify the microbes and metabolites linked to insulin resistance, some of which have not been previously reported in insulin resistance-related studies. This adds a complementary dimension to existing research. Furthermore, we establish a correlation between alterations in the gut microbiota and metabolite levels. These findings serve as a foundation for identifying the causal bacterial species and metabolites. They also offer insights that guide further exploration into the mechanisms through which these factors influence host insulin resistance.
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Affiliation(s)
- Yunyan Zhou
- Institute of Engineering Biology and Health, Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, China
| | - Jiahui Tang
- Institute of Engineering Biology and Health, Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, China
| | - Wei Du
- Laboratory of Biosystem and Microanalysis, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Yong Zhang
- Institute of Engineering Biology and Health, Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, China
| | - Bang-Ce Ye
- Institute of Engineering Biology and Health, Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, China
- Laboratory of Biosystem and Microanalysis, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
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Mukherjee A, Breselge S, Dimidi E, Marco ML, Cotter PD. Fermented foods and gastrointestinal health: underlying mechanisms. Nat Rev Gastroenterol Hepatol 2024; 21:248-266. [PMID: 38081933 DOI: 10.1038/s41575-023-00869-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/01/2023] [Indexed: 12/20/2023]
Abstract
Although fermentation probably originally developed as a means of preserving food substrates, many fermented foods (FFs), and components therein, are thought to have a beneficial effect on various aspects of human health, and gastrointestinal health in particular. It is important that any such perceived benefits are underpinned by rigorous scientific research to understand the associated mechanisms of action. Here, we review in vitro, ex vivo and in vivo studies that have provided insights into the ways in which the specific food components, including FF microorganisms and a variety of bioactives, can contribute to health-promoting activities. More specifically, we draw on representative examples of FFs to discuss the mechanisms through which functional components are produced or enriched during fermentation (such as bioactive peptides and exopolysaccharides), potentially toxic or harmful compounds (such as phytic acid, mycotoxins and lactose) are removed from the food substrate, and how the introduction of fermentation-associated live or dead microorganisms, or components thereof, to the gut can convey health benefits. These studies, combined with a deeper understanding of the microbial composition of a wider variety of modern and traditional FFs, can facilitate the future optimization of FFs, and associated microorganisms, to retain and maximize beneficial effects in the gut.
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Affiliation(s)
| | - Samuel Breselge
- Teagasc Food Research Centre, Moorepark, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Eirini Dimidi
- Department of Nutritional Sciences, King's College London, London, UK
| | - Maria L Marco
- Department of Food Science & Technology, University of California, Davis, CA, USA
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland.
- VistaMilk, Cork, Ireland.
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7
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González-Rodríguez T, García-Lara S. Maize hydroxycinnamic acids: unveiling their role in stress resilience and human health. Front Nutr 2024; 11:1322904. [PMID: 38371498 PMCID: PMC10870235 DOI: 10.3389/fnut.2024.1322904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 01/18/2024] [Indexed: 02/20/2024] Open
Abstract
Maize production is pivotal in ensuring food security, particularly in developing countries. However, the crop encounters multiple challenges stemming from climatic changes that adversely affect its yield, including biotic and abiotic stresses during production and storage. A promising strategy for enhancing maize resilience to these challenges involves modulating its hydroxycinnamic acid amides (HCAAs) content. HCAAs are secondary metabolites present in plants that are essential in developmental processes, substantially contributing to defense mechanisms against environmental stressors, pests, and pathogens, and exhibiting beneficial effects on human health. This mini-review aims to provide a comprehensive overview of HCAAs in maize, including their biosynthesis, functions, distribution, and health potential applications.
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Affiliation(s)
| | - Silverio García-Lara
- Tecnologico de Monterrey, School of Engineering and Science, Monterrey, Nuevo León, Mexico
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Arehart CH, Sterrett JD, Garris RL, Quispe-Pilco RE, Gignoux CR, Evans LM, Stanislawski MA. Poly-omic risk scores predict inflammatory bowel disease diagnosis. mSystems 2024; 9:e0067723. [PMID: 38095449 PMCID: PMC10805030 DOI: 10.1128/msystems.00677-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 11/02/2023] [Indexed: 01/11/2024] Open
Abstract
Inflammatory bowel disease (IBD) is characterized by complex etiology and a disrupted colonic ecosystem. We provide a framework for the analysis of multi-omic data, which we apply to study the gut ecosystem in IBD. Specifically, we train and validate models using data on the metagenome, metatranscriptome, virome, and metabolome from the Human Microbiome Project 2 IBD multi-omic database, with 1,785 repeated samples from 130 individuals (103 cases and 27 controls). After splitting the participants into training and testing groups, we used mixed-effects least absolute shrinkage and selection operator regression to select features for each omic. These features, with demographic covariates, were used to generate separate single-omic prediction scores. All four single-omic scores were then combined into a final regression to assess the relative importance of the individual omics and the predictive benefits when considered together. We identified several species, pathways, and metabolites known to be associated with IBD risk, and we explored the connections between data sets. Individually, metabolomic and viromic scores were more predictive than metagenomics or metatranscriptomics, and when all four scores were combined, we predicted disease diagnosis with a Nagelkerke's R2 of 0.46 and an area under the curve of 0.80 (95% confidence interval: 0.63, 0.98). Our work supports that some single-omic models for complex traits are more predictive than others, that incorporating multiple omic data sets may improve prediction, and that each omic data type provides a combination of unique and redundant information. This modeling framework can be extended to other complex traits and multi-omic data sets.IMPORTANCEComplex traits are characterized by many biological and environmental factors, such that multi-omic data sets are well-positioned to help us understand their underlying etiologies. We applied a prediction framework across multiple omics (metagenomics, metatranscriptomics, metabolomics, and viromics) from the gut ecosystem to predict inflammatory bowel disease (IBD) diagnosis. The predicted scores from our models highlighted key features and allowed us to compare the relative utility of each omic data set in single-omic versus multi-omic models. Our results emphasized the importance of metabolomics and viromics over metagenomics and metatranscriptomics for predicting IBD status. The greater predictive capability of metabolomics and viromics is likely because these omics serve as markers of lifestyle factors such as diet. This study provides a modeling framework for multi-omic data, and our results show the utility of combining multiple omic data types to disentangle complex disease etiologies and biological signatures.
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Affiliation(s)
- Christopher H. Arehart
- Interdisciplinary Quantitative Biology PhD Program, University of Colorado, Boulder, Colorado, USA
- Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, Colorado, USA
- Institute for Behavioral Genetics, University of Colorado, Boulder, Colorado, USA
| | - John D. Sterrett
- Interdisciplinary Quantitative Biology PhD Program, University of Colorado, Boulder, Colorado, USA
- Department of Integrative Physiology, University of Colorado, Boulder, Colorado, USA
| | - Rosanna L. Garris
- Interdisciplinary Quantitative Biology PhD Program, University of Colorado, Boulder, Colorado, USA
- Department of Biochemistry, University of Colorado, Boulder, Colorado, USA
| | - Ruth E. Quispe-Pilco
- Interdisciplinary Quantitative Biology PhD Program, University of Colorado, Boulder, Colorado, USA
- Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, Colorado, USA
| | - Christopher R. Gignoux
- Department of Biomedical Informatics, University of Colorado Anschutz Medical Campus, Aurora, Colorado, USA
| | - Luke M. Evans
- Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, Colorado, USA
- Institute for Behavioral Genetics, University of Colorado, Boulder, Colorado, USA
| | - Maggie A. Stanislawski
- Department of Biomedical Informatics, University of Colorado Anschutz Medical Campus, Aurora, Colorado, USA
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9
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Omori KK, Drucker CT, Okumura TLS, Carl NB, Dinn BT, Ly D, Sacapano KN, Tajii A, Owens CP. The structure of a Lactobacillus helveticus chlorogenic acid esterase and the dynamics of its insertion domain provide insights into substrate binding. FEBS Lett 2023; 597:2946-2962. [PMID: 37698360 DOI: 10.1002/1873-3468.14731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 07/31/2023] [Accepted: 08/20/2023] [Indexed: 09/13/2023]
Abstract
Chlorogenic acid esterases (ChlEs) are a useful class of enzymes that hydrolyze chlorogenic acid (CGA) into caffeic and quinic acids. ChlEs can break down CGA in foods to improve their sensory properties and release caffeic acid in the digestive system to improve the absorption of bioactive compounds. This work presents the structure, molecular dynamics, and biochemical characterization of a ChlE from Lactobacillus helveticus (Lh). Molecular dynamics simulations suggest that substrate access to the active site of LhChlE is modulated by two hairpin loops above the active site. Docking simulations and mutational analysis suggest that two residues within the loops, Gln145 and Lys164 , are important for CGA binding. Lys164 provides a slight substrate preference for CGA, whereas Gln145 is required for efficient turnover. This work is the first to examine the dynamics of a bacterial ChlE and provides insights on substrate binding preference and turnover in this type of enzyme.
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Affiliation(s)
- Kellie K Omori
- Department of Chemistry and Biochemistry, Schmid College of Science and Technology, Chapman University, Orange, CA, USA
| | - Charles T Drucker
- Department of Chemistry and Biochemistry, Schmid College of Science and Technology, Chapman University, Orange, CA, USA
| | - Tracie L S Okumura
- Department of Chemistry and Biochemistry, Schmid College of Science and Technology, Chapman University, Orange, CA, USA
| | - Nathaniel B Carl
- Department of Chemistry and Biochemistry, Schmid College of Science and Technology, Chapman University, Orange, CA, USA
| | - Brianna T Dinn
- Department of Chemistry and Biochemistry, Schmid College of Science and Technology, Chapman University, Orange, CA, USA
| | - Destiny Ly
- Department of Chemistry and Biochemistry, Schmid College of Science and Technology, Chapman University, Orange, CA, USA
| | - Kylie N Sacapano
- Department of Chemistry and Biochemistry, Schmid College of Science and Technology, Chapman University, Orange, CA, USA
| | - Allie Tajii
- Department of Chemistry and Biochemistry, Schmid College of Science and Technology, Chapman University, Orange, CA, USA
| | - Cedric P Owens
- Department of Chemistry and Biochemistry, Schmid College of Science and Technology, Chapman University, Orange, CA, USA
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Obayiuwana OA, Behrends V, Calle-Patino Y, Barone M, Turroni S, Brigidi P, Costabile A, Corona G. Cooking, Digestion, and In Vitro Colonic Fermentation of Nigerian Wholegrains Affect Phenolic Acid Metabolism and Gut Microbiota Composition. Int J Mol Sci 2023; 24:14111. [PMID: 37762412 PMCID: PMC10531640 DOI: 10.3390/ijms241814111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 08/31/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
Wholegrains contain both fibre and phenolic acids (PAs), and their gastrointestinal modifications are critical for their bioavailability and bioactivity. We evaluated the modifications on the PA profile and gut microbiota composition of selected Nigerian wholegrains, following cooking and gastrointestinal digestion. Red fonio, red millet, red sorghum, and white corn were cooked, digested, and fermented using an in vitro colonic model. A total of 26 PA derivatives were quantified in soluble and bound fractions using Ultraperformance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) analysis. DNA samples were analysed using 16S rRNA amplicon sequencing to profile the microbiota composition. The results show that cooking and digestion significantly affected the levels of PAs in all grains (p ≤ 0.05) compared to raw grains. Colonic fermentation resulted in a peak of total soluble PAs at 4-6 h for red sorghum and white corn and at 24 h for red millet and red fonio. Enterobacteriaceae genera were the most abundant at 24 h in all grains studied. 3-hydroxybenzaldehyde correlated positively with the relative abundance of Dorea and the mucus-degrader bacteria Akkermansia (p ≤ 0.05), whereas hydroferulic acid and isoferulic acid levels correlated negatively with Oscillospira and Ruminococcus (p ≤ 0.05), respectively. Our data indicate that cooking, digestion, and colonic fermentation affect the release of bound PAs from wholegrains and, consequently, their metabolic conversion. Furthermore, PA fermentation in the gut is associated with potentially relevant changes in the microbiota. This in vitro study provides the basis for the design of an in vivo human intervention study that can confirm the trends herein observed but also assess the impact on health outcomes.
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Affiliation(s)
- Oghenerukevwe Anne Obayiuwana
- School of Life and Health Sciences, University of Roehampton, London SW15 4JD, UK; (O.A.O.)
- Department of Medical Biochemistry, University of Benin, Benin 300283, Nigeria
| | - Volker Behrends
- School of Life and Health Sciences, University of Roehampton, London SW15 4JD, UK; (O.A.O.)
| | - Yolanda Calle-Patino
- School of Life and Health Sciences, University of Roehampton, London SW15 4JD, UK; (O.A.O.)
| | - Monica Barone
- Microbiomics Unit, Department of Medical and Surgical Sciences, University of Bologna, 40138 Bologna, Italy
| | - Silvia Turroni
- Unit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology, University of Bologna, 40126 Bologna, Italy
| | - Patrizia Brigidi
- Microbiomics Unit, Department of Medical and Surgical Sciences, University of Bologna, 40138 Bologna, Italy
| | - Adele Costabile
- School of Life and Health Sciences, University of Roehampton, London SW15 4JD, UK; (O.A.O.)
| | - Giulia Corona
- School of Life and Health Sciences, University of Roehampton, London SW15 4JD, UK; (O.A.O.)
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11
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Yang F, Chen C, Ni D, Yang Y, Tian J, Li Y, Chen S, Ye X, Wang L. Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review. Foods 2023; 12:3315. [PMID: 37685247 PMCID: PMC10486714 DOI: 10.3390/foods12173315] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 08/27/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in the form of tannins, anthocyanins and glycosides. Polyphenol-rich fermented foods (PFFs) are reported to have better bioavailability and bioactivity than polyphenol-rich foods, because polyphenols are used as substrates during food fermentation and are hydrolyzed into smaller phenolic compounds (such as quercetin, kaempferol, gallic acid, ellagic acid, etc.) with higher bioactivity and bioavailability by polyphenol-associated enzymes (PAEs, e.g., tannases, esterases, phenolic acid decarboxylases and glycosidases). Biotransformation pathways of different polyphenols by PAEs secreted by different microorganisms are different. Meanwhile, polyphenols could also promote the growth of beneficial bacteria during the fermentation process while inhibiting the growth of pathogenic bacteria. Therefore, during the fermentation of PFFs, there must be an interactive relationship between polyphenols and microorganisms. The present study is an integration and analysis of the interaction mechanism between PFFs and microorganisms and is systematically elaborated. The present study will provide some new insights to explore the bioavailability and bioactivity of polyphenol-rich foods and greater exploitation of the availability of functional components (such as polyphenols) in plant-derived foods.
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Affiliation(s)
- Fan Yang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Chao Chen
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Derang Ni
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Yubo Yang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Jinhu Tian
- Department of Food Science and Nutrition, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- The Rural Development Academy, Zhejiang University, Hangzhou 310058, China
| | - Yuanyi Li
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Shiguo Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- The Rural Development Academy, Zhejiang University, Hangzhou 310058, China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Li Wang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
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12
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Cherian A, Vadivel V, Thiruganasambandham S, Madhavankutty S. Phytocompounds and their molecular targets in immunomodulation: a review. J Basic Clin Physiol Pharmacol 2023; 34:577-590. [PMID: 34786892 DOI: 10.1515/jbcpp-2021-0172] [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: 06/17/2021] [Accepted: 10/24/2021] [Indexed: 11/15/2022]
Abstract
Immune cells are important for the healthy function of every organ. The homeostasis of the immune system is selfregulated by T-cells, B-cells, and natural killer cells. The immunomodulation process of immune cells is part of the immunotherapy. According to therapeutic methods of immune responses are categorized as inducing (immunostimulant), amplification (immune booster), attenuation (immunomodulation), and prevention (immunosuppressive) actions. The prevalence of chronic immunological diseases like viral infections, allergies, and cancer is mainly due to the over-activation of the immune system. Further, immunomodulators are reported to manage the severity of chronic immunological disorders. Moreover, these immunomodulator-acting proteins are identified as potential molecular targets for the regulation of the immune system. Moreover, natural compound like phytocompounds are known to bind these targets and modulates the immune system. The specialized phytocompounds like curcumin, quercetin, stilbenes, flavonoids, and lignans are shown the immunomodulatory actions and ameliorate the immunological disorders. The present scenario of a COVID-19 pandemic situation has taught us the need to focus on strengthening the immune system and the development of the most promising immunotherapeutics. This review is focused on an overview of various phytocompounds and their molecular targets for the management of immunological disorders via immunosuppressants and immunostimulants actions.
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Affiliation(s)
- Ayda Cherian
- Pharmaceutical Chemistry, SRM College of Pharmacy, Kattankulathur, Tamil Nadu, India
| | - Velmurugan Vadivel
- Pharmaceutical Chemistry, SRM College of Pharmacy, SRMIST, Kattankulathur, Chengalpattu District, Tamil Nadu, India
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13
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Yang L, Nao J, Dong X. The Therapeutic Potential of Hydroxycinnamic Acid Derivatives in Parkinson's Disease: Focus on In Vivo Research Advancements. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37432913 DOI: 10.1021/acs.jafc.3c02787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/13/2023]
Abstract
Hydroxycinnamic acid derivatives (HCDs) are polyphenols that are abundant in cereals, coffee, tea, wine, fruits, vegetables, and other plant-based foods. To aid in the clinical prevention and treatment of Parkinson's disease (PD), we evaluated in vivo investigations of the pharmacological properties of HCDs relevant to PD, and their pharmacokinetic and safety aspects. An extensive search of published journals was conducted using several literature databases, including PubMed, Google Scholar, and the Web of Science. The search terms included "hydroxycinnamic acid derivatives," "ferulic acid," "caffeic acid," "sinapic acid," "p-coumaric acid," "Parkinson's disease," and combinations of these keywords. As of April 2023, 455 preclinical studies were retrieved, of which 364 were in vivo studies; we included 17 of these articles on the pharmaceutics of HCDs in PD. Available evidence supports the protective effects of HCDs in PD due to their anti-inflammatory, antioxidant, as well as antiapoptotic physiological activities. Studies have identified possible molecular targets and pathways for the protective actions of HCDs in PD. However, the paucity of studies on these compounds in PD, and the risk of toxicity induced with high-dose applications, limits their use. Thus, multifaceted studies of HCDs in vitro and in vivo are needed.
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Affiliation(s)
- Lan Yang
- Department of Neurology, Shengjing Hospital of China Medical University, Shenyang, Liaoning 110004, PR China
| | - Jianfei Nao
- Department of Neurology, Shengjing Hospital of China Medical University, Shenyang, Liaoning 110004, PR China
| | - Xiaoyu Dong
- Department of Neurology, Shengjing Hospital of China Medical University, Shenyang, Liaoning 110004, PR China
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14
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Wang ZY, Yin Y, Li DN, Zhao DY, Huang JQ. Biological Activities of p-Hydroxycinnamic Acids in Maintaining Gut Barrier Integrity and Function. Foods 2023; 12:2636. [PMID: 37444374 DOI: 10.3390/foods12132636] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/02/2023] [Accepted: 07/05/2023] [Indexed: 07/15/2023] Open
Abstract
It is well established that p-Hydroxycinnamic acids (HCAs), including ferulic, caffeic, sinapic, and p-coumaric acids, possess a characteristic phenylpropanoid C6-C3 backbone and account for about one-third of the phenolic compounds in our diet. HCAs are typically associated with various plant cell wall components, including mono-, di-, and polysaccharides, sterols, polyamines, glycoproteins, and lignins. Interestingly, enzymes produced by intestinal microbes liberate HCAs from these associations. HCAs are completely absorbed in their free form upon ingestion and undergo specific reactions upon absorption in the small intestine or liver. The gut epithelium, composed of intestinal epithelial cells (IECs), acts as a physical barrier against harmful bacteria and a site for regulated interactions between bacteria and the gut lumen. Thus, maintaining the integrity of the epithelial barrier is essential for establishing a physiochemical environment conducive to homeostasis. This review summarizes the protective effects of HCAs on the intestinal barrier, achieved through four mechanisms: preserving tight junction proteins (TJPs), modulating pro-inflammatory cytokines, exerting antioxidant activity, and regulating the intestinal microbiota.
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Affiliation(s)
- Zi-Ying Wang
- Interdisciplinary Institute for Personalized Medicine in Brain Disorders, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
| | - Ying Yin
- Guangzhou Key Laboratory of Formula-Pattern of Traditional Chinese Medicine, Formula-Pattern Research Center, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
| | - Dong-Ni Li
- Interdisciplinary Institute for Personalized Medicine in Brain Disorders, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
| | - Dan-Yue Zhao
- Department of Food Science and Nutrition, Faculty of Science, The Hong Kong Polytechnic University, Hong Kong SAR, China
- Research Institute for Future Food, The Hong Kong Polytechnic University, Hong Kong SAR, China
| | - Jun-Qing Huang
- Guangzhou Key Laboratory of Formula-Pattern of Traditional Chinese Medicine, Formula-Pattern Research Center, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
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15
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Li Y, Xu Y, Le Roy C, Hu J, Steves CJ, Bell JT, Spector TD, Gibson R, Menni C, Rodriguez-Mateos A. Interplay between the (Poly)phenol Metabolome, Gut Microbiome, and Cardiovascular Health in Women: A Cross-Sectional Study from the TwinsUK Cohort. Nutrients 2023; 15:1900. [PMID: 37111123 PMCID: PMC10141398 DOI: 10.3390/nu15081900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/11/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
BACKGROUND Dietary (poly)phenol consumption is inversely associated with cardiovascular disease (CVD) risk in epidemiological studies, but little is known about the role of the gut microbiome in this relationship. METHODS In 200 healthy females, aged 62.0 ± 10.0 years, from the TwinsUK cohort, 114 individual (poly)phenol metabolites were measured from spot urine using ultra-high-performance liquid chromatography-mass spectrometry. The associations between metabolites, the gut microbiome (alpha diversity and genera), and cardiovascular scores were investigated using linear mixed models adjusting age, BMI, fibre, energy intake, family relatedness, and multiple testing (FDR < 0.1). RESULTS Significant associations were found between phenolic acid metabolites, CVD risk, and the gut microbiome. A total of 35 phenolic acid metabolites were associated with the Firmicutes phylum, while 5 metabolites were associated with alpha diversity (FDR-adjusted p < 0.05). Negative associations were observed between the atherosclerotic CVD (ASCVD) risk score and five phenolic acid metabolites, two tyrosol metabolites, and daidzein with stdBeta (95% (CI)) ranging from -0.05 (-0.09, -0.01) for 3-(2,4-dihydroxyphenyl)propanoic acid to -0.04 (-0.08, -0.003) for 2-hydroxycinnamic acid (FDR-adjusted p < 0.1). The genus 5-7N15 in the Bacteroidetes phylum was positively associated with the same metabolites, including 3-(3,5-dihydroxyphenyl)propanoic acid, 3-(2,4-dihydroxyphenyl)propanoic acid, 3-(3,4-dihydroxyphenyl)propanoic acid), 3-hydroxyphenylethanol-4-sulfate, and 4-hydroxyphenylethanol-3-sulfate)(stdBeta (95% CI): 0.23 (0.09, 0.36) to 0.28 (0.15, 0.42), FDR-adjusted p < 0.05), and negatively associated with the ASCVD score (stdBeta (95% CI): -0.05 (-0.09, -0.01), FDR-adjusted p = 0.02). Mediation analysis showed that genus 5-7N15 mediated 23.8% of the total effect of 3-(3,4-dihydroxyphenyl)propanoic acid on the ASCVD score. CONCLUSIONS Coffee, tea, red wine, and several vegetables and fruits, especially berries, are the most abundant food sources of phenolic acids that have the strongest associations with CVD risk. We found that the gut microbiome, particularly the genus 5-7N15, partially mediates the negative association between urinary (poly)phenols and cardiovascular risk, supporting a key role of the gut microbiome in the health benefits of dietary (poly)phenols.
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Affiliation(s)
- Yong Li
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King’s College London, London WC2R 2LS, UK
| | - Yifan Xu
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King’s College London, London WC2R 2LS, UK
| | - Caroline Le Roy
- Department of Twin Research and Genetic Epidemiology, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King’s College London, London WC2R 2LS, UK
| | - Jiaying Hu
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King’s College London, London WC2R 2LS, UK
| | - Claire J. Steves
- Department of Twin Research and Genetic Epidemiology, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King’s College London, London WC2R 2LS, UK
| | - Jordana T. Bell
- Department of Twin Research and Genetic Epidemiology, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King’s College London, London WC2R 2LS, UK
| | - Tim D. Spector
- Department of Twin Research and Genetic Epidemiology, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King’s College London, London WC2R 2LS, UK
| | - Rachel Gibson
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King’s College London, London WC2R 2LS, UK
| | - Cristina Menni
- Department of Twin Research and Genetic Epidemiology, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King’s College London, London WC2R 2LS, UK
| | - Ana Rodriguez-Mateos
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King’s College London, London WC2R 2LS, UK
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16
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Zhang Y, Feng Z, Xiang H, Zhang X, Yang L. Characterization of Feruloyl Esterase from Klebsiella oxytoca Z28 and Its Application in the Release of Ferulic Acid from De-Starching Wheat Bran. Microorganisms 2023; 11:microorganisms11040989. [PMID: 37110412 PMCID: PMC10146132 DOI: 10.3390/microorganisms11040989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 04/04/2023] [Accepted: 04/08/2023] [Indexed: 04/29/2023] Open
Abstract
Feruloyl esterase (EC3.1.1.73; FAE) can degrade biomass to release ferulic acid (FA), which has a high application in bioprocessing, food, pharmaceutical, paper, feed, and other industrial fields. A strain of Klebsiella oxytoca Z28 with ferulic esterase activity was screened from Daqu. In addition, the FAE gene was expressed in Escherichia coli BL21 (DE3). The enzyme consists of 340 amino acids with a molecular mass of 37.7 kDa. The FAE enzyme activity was 463 U/L when the substrate was ethyl 4-hydroxy-3-methoxycinnamate and the optimum temperature and pH were 50 °C and 8.0, respectively. The enzyme had good stability at temperatures of 25-40 °C and a pH of 8.0. Ba2+, Cu2+, Mn2+, and Ca2+ had a strong inhibitory effect on the enzyme activity, and Na+ had a promotive effect on the enzyme activity. The de-starching wheat bran was degraded by KoFAE, and the FA release was up to 227.15 µg/g. This indicated that the heterologous expression of KoFAE from Klebsiella oxytoca Z28 in E. coli had a certain potential of biodegradation, which can be applied to the degradation of agricultural waste to obtain high value-added FA products.
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Affiliation(s)
- Yao Zhang
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China
| | - Zhiping Feng
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China
- Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China
| | - Hongzhu Xiang
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China
| | - Xian Zhang
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China
| | - Lijuan Yang
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China
- Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China
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17
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Gaur G, Chen C, Gänzle MG. Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460. Int J Food Microbiol 2023; 388:110100. [PMID: 36706579 DOI: 10.1016/j.ijfoodmicro.2023.110100] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 11/05/2022] [Accepted: 01/15/2023] [Indexed: 01/22/2023]
Abstract
In plants, hydroxycinnamic and hydroxybenzoic acids occur mainly as esters. This study aimed to determine the contribution of individual phenolic acid esterases in Lp. plantarum TMW1.460, which encodes for four esterases: TanA, Lp_0796, Est_1092 and a homolog of Lj0536 and Lj1228 that was termed HceP. To determine which of the phenolic acid esterases present in Lp plantarum TMW1.460 are responsible for esterase activity, mutants with deletions in lp_0796, est_1092, tanB, hceP, or hceP and est_1092 were constructed. The phenotype of wild type strain and mutants was determined with esters of hydroxycinnamic acids (chlorogenic acid and ethyl ferulate) and of hydroxybenzoic acids (methyl gallate, tannic acid and epigallocatechin-3-gallate). Lp. plantarum TMW1.460 hydrolysed chlorogenic acid, methyl ferulate and methyl gallate but not tannic acid or epigallocatechin gallate. The phenotype of mutant strains during growth in mMRS differed from the wild type as follows: Lp. plantarum TMW1.460ΔhceP did not hydrolyse esters of hydroxycinnamic acids; Lp. plantarum TMW1.460ΔtanB did not hydrolyse esters of hydroxybenzoic acids; disruption of est_1092 or Lp_0796 did not alter the phenotype. The phenotype of Lp. plantarum TMW1.460ΔΔhceP/est_1092 was identical to Lp. plantarum TMW1.460ΔhceP. The metabolism of phenolic acids during growth of the mutant strains in broccoli puree and wheat sourdough did not differ from metabolism of the wild type strain. In conclusion, esters of hydroxycinnamic and hydroxybenzoic acids each are hydrolysed by dedicated enzymes. The hydroxycinnamic acid esterase HceP is not expressed, or not active during growth of Lp. plantarum TMW1.460 in all food substrates.
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Affiliation(s)
- Gautam Gaur
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - Chen Chen
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada; Shanghai Institute of Technology, School of Perfume and Aroma Technology, Shanghai, PR China
| | - Michael G Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada.
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18
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Gaur G, Gänzle MG. Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites. Curr Res Food Sci 2023; 6:100448. [PMID: 36713641 PMCID: PMC9876838 DOI: 10.1016/j.crfs.2023.100448] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 01/07/2023] [Accepted: 01/15/2023] [Indexed: 01/19/2023] Open
Abstract
Lactobacillaceae are among the major fermentation organisms in most food fermentations but the metabolic pathways for conversion of (poly)phenolic compounds by lactobacilli have been elucidated only in the past two decades. Hydroxycinnamic and hydroxybenzoic acids are metabolized by separate enzymes which include multiple esterases, decarboxylases and hydroxycinnamic acid reductases. Glycosides of phenolic compounds including flavonoids are metabolized by glycosidases, some of which are dedicated to glycosides of plant phytochemicals rather than oligosaccharides. Metabolism of phenolic compounds in food fermentations often differs from metabolism in vitro, likely reflecting the diversity of phenolic compounds and the unknown stimuli that induce expression of metabolic genes. Current knowledge will facilitate fermentation strategies to achieve improved food quality by targeted conversion of phenolic compounds.
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Affiliation(s)
| | - Michael G. Gänzle
- Corresponding author. University of Alberta, Dept. of Agricultural, Food and Nutritional Science, 4-10 Ag/For Centre, Edmonton, AB, T6G 2P5, Canada.
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19
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Shagaleeva OY, Kashatnikova DA, Kardonsky DA, Konanov DN, Efimov BA, Bagrov DV, Evtushenko EG, Chaplin AV, Silantiev AS, Filatova JV, Kolesnikova IV, Vanyushkina AA, Stimpson J, Zakharzhevskaya NB. Investigating volatile compounds in the Bacteroides secretome. Front Microbiol 2023; 14:1164877. [PMID: 37206326 PMCID: PMC10189065 DOI: 10.3389/fmicb.2023.1164877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Accepted: 04/14/2023] [Indexed: 05/21/2023] Open
Abstract
Microorganisms and their hosts communicate with each other by secreting numerous components. This cross-kingdom cell-to-cell signaling involves proteins and small molecules, such as metabolites. These compounds can be secreted across the membrane via numerous transporters and may also be packaged in outer membrane vesicles (OMVs). Among the secreted components, volatile compounds (VOCs) are of particular interest, including butyrate and propionate, which have proven effects on intestinal, immune, and stem cells. Besides short fatty acids, other groups of volatile compounds can be either freely secreted or contained in OMVs. As vesicles might extend their activity far beyond the gastrointestinal tract, study of their cargo, including VOCs, is even more pertinent. This paper is devoted to the VOCs secretome of the Bacteroides genus. Although these bacteria are highly presented in the intestinal microbiota and are known to influence human physiology, their volatile secretome has been studied relatively poorly. The 16 most well-represented Bacteroides species were cultivated; their OMVs were isolated and characterized by NTA and TEM to determine particle morphology and their concentration. In order to analyze the VOCs secretome, we propose a headspace extraction with GC-MS analysis as a new tool for sample preparation and analysis of volatile compounds in culture media and isolated bacterial OMVs. A wide range of released VOCs, both previously characterized and newly described, have been revealed in media after cultivation. We identified more than 60 components of the volatile metabolome in bacterial media, including fatty acids, amino acids, and phenol derivatives, aldehydes and other components. We found active butyrate and indol producers among the analyzed Bacteroides species. For a number of Bacteroides species, OMVs have been isolated and characterized here for the first time as well as volatile compounds analysis in OMVs. We observed a completely different distribution of VOC in vesicles compared to the bacterial media for all analyzed Bacteroides species, including almost complete absence of fatty acids in vesicles. This article provides a comprehensive analysis of the VOCs secreted by Bacteroides species and explores new perspectives in the study of bacterial secretomes in relation the intercellular communication.
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Affiliation(s)
- Olga Yu Shagaleeva
- Laboratory of Molecular Pathophysiology, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, Moscow, Russia
| | - Daria A. Kashatnikova
- Laboratory of Molecular Pathophysiology, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, Moscow, Russia
| | - Dmitry A. Kardonsky
- Laboratory of Molecular Pathophysiology, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, Moscow, Russia
| | - Dmitry N. Konanov
- Laboratory of Mathematical Biology and Bioinformatics of Scientific Research Institute for Systems Biology and Medicine, Moscow, Russia
| | - Boris A. Efimov
- Laboratory of Molecular Pathophysiology, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, Moscow, Russia
- Department of Microbiology and Virology, Pirogov Russian National Research Medical University, Moscow, Russia
| | - Dmitry V. Bagrov
- Department of Bioengineering, Faculty of Biology, Lomonosov Moscow State University, Moscow, Russia
| | | | - Andrei V. Chaplin
- Department of Microbiology and Virology, Pirogov Russian National Research Medical University, Moscow, Russia
| | - Artemiy S. Silantiev
- Laboratory of Molecular Pathophysiology, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, Moscow, Russia
| | - Julia V. Filatova
- Laboratory of Molecular Pathophysiology, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, Moscow, Russia
| | - Irina V. Kolesnikova
- Laboratory of Molecular Pathophysiology, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, Moscow, Russia
| | - Anna A. Vanyushkina
- Vladimir Zelman Center for Neurobiology and Brain Rehabilitation, Skolkovo Institute of Science and Technology, Moscow, Russia
| | - Joanna Stimpson
- School of Health Sciences, Faculty of Biology, Medicine and Health, University of Manchester, Manchester, United Kingdom
| | - Natalya B. Zakharzhevskaya
- Laboratory of Molecular Pathophysiology, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, Moscow, Russia
- *Correspondence: Natalya B. Zakharzhevskaya,
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20
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Ye Z, Liu Y. Polyphenolic compounds from rapeseeds (Brassica napus L.): The major types, biofunctional roles, bioavailability, and the influences of rapeseed oil processing technologies on the content. Food Res Int 2023; 163:112282. [PMID: 36596189 DOI: 10.1016/j.foodres.2022.112282] [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: 09/13/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/09/2022]
Abstract
The rapeseed (Brassica napus L.) are the important oil bearing material worldwide, which contain wide variety of bioactive components with polyphenolic compounds considered the most typical. The rapeseed polyphenols encompass different structural variants, and have been considered to have many bioactive functions, which are beneficial for the human health. Whereas, the rapeseed oil processing technologies affect their content and the biofunctional activities. The present review of the literature highlighted the major types of the rapeseed polyphenols, and summarized their biofunctional roles. The influences of rapeseed oil processing technologies on these polyphenols were also elucidated. Furthermore, the directions of the future studies for producing nutritional rapeseed oils preserved higher level of polyphenols were prospected. The rapeseed polyphenols are divided into the phenolic acids and polyphenolic tannins, both of which contained different subtypes. They are reported to have multiple biofunctional roles, thus showing outstanding health improvement effects. The rapeseed oil processing technologies have significant effects on both of the polyphenol content and activity. Some novel processing technologies, such as aqueous enzymatic extraction (AEE), subcritical or supercritical extraction showed advantages for producing rapeseed oil with higher level of polyphenols. The oil refining process involved heat or strong acid and alkali conditions affected their stability and activity, leading to the loss of polyphenols of the final products. Future efforts are encouraged to provide more clinic evidence for the practical applications of the rapeseed polyphenols, as well as optimizing the processing technologies for the green manufacturing of rapeseed oils.
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Affiliation(s)
- Zhan Ye
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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21
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Vamanu E, Gatea F, Avram I, Radu GL, Singh SK. Dysbiotic Gut Microbiota Modulation by Aronia Fruits Extract Administration. LIFE (BASEL, SWITZERLAND) 2022; 13:life13010032. [PMID: 36675981 PMCID: PMC9865120 DOI: 10.3390/life13010032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/16/2022] [Accepted: 12/21/2022] [Indexed: 12/25/2022]
Abstract
The administration of chokeberry extract in vitro in the GIS1 system was evaluated for the modulation capacity of the dysbiotic pattern resulting from the consumption of stevia. The microbial pattern determined by molecular method, the metabolomic one (fatty acids), the evolution of the antioxidant status, and the cytotoxic effect were determined comparatively for six months. This study presented for the first time that Aronia extract has a strong antimicrobial effect but also a presence of new organic acids that can be used as a biomarker. The functional supplement had the impact of a gradual increase in antioxidant status (DPPH scavenging activity) for up to three months and a subsequent decrease correlated with the reduction of the microbial load (especially for Enterobacteriaceae). The effect on metabolomic activity was specific, with butyric acid being generally unaffected (0.6-0.8 mg/mL) by the antimicrobial effect manifested after three months of administration. The pH was strongly acidic, corresponding to the constant presence of maximum values for acetic and lactic acid. The non-selective elimination of a part of the microbiota could also be correlated with a decrease in metabolomic efficiency. The results in the GIS1 system indicated for the first time that the controlled use of this extract had a pronounced antimicrobial and cytotoxic effect. This has helped to correct the dysbiotic pattern that results after the long-term use of sweeteners based on an increase of 0.2 log UFC/mL for favorable strains.
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Affiliation(s)
- Emanuel Vamanu
- Faculty of Biotechnology, University of Agricultural Sciences and Veterinary Medicine, 011464 Bucharest, Romania
- Correspondence: (E.V.); (F.G.); Tel.: +40-7422-18240 (E.V.); +40-7235-12056 (F.G.)
| | - Florentina Gatea
- Centre of Bioanalysis, National Institute for Biological Sciences, 296 Spl. Independentei, 060031 Bucharest, Romania
- Correspondence: (E.V.); (F.G.); Tel.: +40-7422-18240 (E.V.); +40-7235-12056 (F.G.)
| | - Ionela Avram
- Department of Genetics, University of Bucharest, 36-46 Bd. M. Kogalniceanu, 5th District, 050107 Bucharest, Romania
| | - Gabriel Lucian Radu
- Centre of Bioanalysis, National Institute for Biological Sciences, 296 Spl. Independentei, 060031 Bucharest, Romania
| | - Sandeep Kumar Singh
- Indian Scientific Education and Technology Foundation, Lucknow 226002, India
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22
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Wang Y, Wang M, Li W, Wang X, Kong W, Huang W, Zhan J, Xia G, You Y. Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine. Front Nutr 2022; 9:1031594. [PMID: 36562039 PMCID: PMC9763556 DOI: 10.3389/fnut.2022.1031594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Accepted: 11/14/2022] [Indexed: 12/12/2022] Open
Abstract
Introduction Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine. Methods This study sequentially inoculated fermented Petit Manseng and natural grape juice with native H30 and YT13 selected from vineyards in Yantai, China. Results and discussion The sensory characteristics of Petit Manseng wine were evaluated by detecting the primary organic acids, phenolic acid compounds, and volatile ester compounds. The results showed that the lactic acid content of the natural wine fermented sequentially with H30 and YT13 increased by 490 μg/L compared with the control group, while the ferulic acid content was 1.4 times that of the single-yeast fermentation group. Furthermore, butyrolactone and anthocyanidin propionate were present in the mixed fermentation group, increasing the aroma complexity of Petit Manseng wine and providing high-quality yeast resources that increase the regional characteristics when producing dry white wine.
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Affiliation(s)
- Yanyu Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Miao Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Wenjuan Li
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Xinyuan Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Weifu Kong
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Guangli Xia
- Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China,College of Pharmacy, Binzhou Medical University, Yantai, Shandong, China,*Correspondence: Guangli Xia,
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yilin You,
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23
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de Vasconcellos AC, Frazzon J, Zapata Noreña CP. Phenolic Compounds Present in Yerba Mate Potentially Increase Human Health: A Critical Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:495-503. [PMID: 36169873 PMCID: PMC9516501 DOI: 10.1007/s11130-022-01008-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/22/2022] [Indexed: 06/16/2023]
Abstract
Yerba Mate (YM) is a food product derived from Ilex paraguariensis whose constituents obtained from its extract, mainly the phenolic fraction, have been linked to numerous health benefits, such as cardiovascular protection, weight reduction, glucose control, and gene modulation. However, evidences linking phenolic compounds (PC) intake and human health are still limited and often contentious. Several researches have shown that key PC elements are poorly absorbed in humans and exist predominantly as conjugates, which may not be bioactive but may play a crucial role when interacting with the gut microbiota (GM). As the intestine is the largest microorganism-populated organ in the human body, GM has been regarded as a "microbial organ", acting as a second genome for modulating the host's health phenotype. For this reason, the study of intestinal microbiota has received considerable attention in recent years. Its impact on the development of nutrition-related diseases must motivate broader researches on the interaction between YM's PC and GM regarding the production of metabolites that may influence human health. This review aimed to gather and assess the available information about how PC from YM may impact host metabolism and the immune system and GM.
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Affiliation(s)
- Andreia Candal de Vasconcellos
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970, Porto Alegre, RS, Brazil
| | - Jeverson Frazzon
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970, Porto Alegre, RS, Brazil.
| | - Caciano Pelayo Zapata Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970, Porto Alegre, RS, Brazil
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24
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Mencin M, Jamnik P, Mikulič Petkovšek M, Veberič R, Terpinc P. Enzymatic treatments of raw, germinated and fermented spelt (Triticum spelta L.) seeds improve the accessibility and antioxidant activity of their phenolics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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25
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Leonard W, Zhang P, Ying D, Nie S, Liu S, Fang Z. Post-extrusion physical properties, techno-functionality and microbiota-modulating potential of hempseed (Cannabis sativa L.) hull fiber. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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26
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Cañas S, Rebollo-Hernanz M, Braojos C, Benítez V, Ferreras-Charro R, Dueñas M, Aguilera Y, Martín-Cabrejas MA. Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions. Antioxidants (Basel) 2022; 11:antiox11091818. [PMID: 36139892 PMCID: PMC9495553 DOI: 10.3390/antiox11091818] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/09/2022] [Accepted: 09/12/2022] [Indexed: 12/17/2022] Open
Abstract
Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited to their bioaccessibility, bioavailability, and biotransformation occurring during gastrointestinal digestion. Hence, this study explored the phenolic and caffeine profile in the coffee pulp flour (CPF) and extract (CPE), their intestinal bioaccessibility through in vitro digestion, and their potential bioavailability and colonic metabolism using in silico models. The CPE exhibited a higher concentration of phenolic compounds than the CPF, mainly phenolic acids (protocatechuic, chlorogenic, and gallic acids), followed by flavonoids, particularly quercetin derivatives. Caffeine was found in higher concentrations than phenolic compounds. The antioxidant capacity was increased throughout the digestive process. The coffee pulp matrix influenced phytochemicals’ behavior during gastrointestinal digestion. Whereas individual phenolic compounds generally decreased during digestion, caffeine remained stable. Then, phenolic acids and caffeine were highly bioaccessible, while flavonoids were mainly degraded. As a result, caffeine and protocatechuic acid were the main compounds absorbed in the intestine after digestion. Non-absorbed phenolic compounds might undergo colonic biotransformation yielding small and potentially more adsorbable phenolic metabolites. These results contribute to establishing the coffee pulp as an antioxidant food ingredient since it contains bioaccessible and potentially bioavailable phytochemicals with potential health-promoting properties.
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Affiliation(s)
- Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/ Francisco Tomás y Valiente 7, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), Universidad Autónoma de Madrid, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/ Francisco Tomás y Valiente 7, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), Universidad Autónoma de Madrid, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Cheyenne Braojos
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/ Francisco Tomás y Valiente 7, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), Universidad Autónoma de Madrid, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/ Francisco Tomás y Valiente 7, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), Universidad Autónoma de Madrid, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain
| | - Montserrat Dueñas
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/ Francisco Tomás y Valiente 7, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), Universidad Autónoma de Madrid, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/ Francisco Tomás y Valiente 7, 28049 Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC), Universidad Autónoma de Madrid, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
- Correspondence:
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27
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Chen M, Lin W, Li N, Wang Q, Zhu S, Zeng A, Song L. Therapeutic approaches to colorectal cancer via strategies based on modulation of gut microbiota. Front Microbiol 2022; 13:945533. [PMID: 35992678 PMCID: PMC9389535 DOI: 10.3389/fmicb.2022.945533] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Accepted: 07/14/2022] [Indexed: 11/27/2022] Open
Abstract
Colorectal cancer (CRC) ranks third in terms of global incidence and second in terms of death toll among malignant tumors. Gut microbiota are involved in the formation, development, and responses to different treatments of CRC. Under normal physiological conditions, intestinal microorganisms protect the intestinal mucosa, resist pathogen invasion, and regulate the proliferation of intestinal mucosal cells via a barrier effect and inhibition of DNA damage. The composition of gut microbiota and the influences of diet, drugs, and gender on the composition of the intestinal flora are important factors in the early detection of CRC and prediction of the results of CRC treatment. Regulation of gut microbiota is one of the most promising new strategies for CRC treatment, and it is essential to clarify the effect of gut microbiota on CRC and its possible mechanisms to facilitate the prevention and treatment of CRC. This review discusses the role of gut microbiota in the pathogenesis of CRC, the potential of gut microbiota as biomarkers for CRC, and therapeutic approaches to CRC based on the regulation of gut microbiota. It might provide new ideas for the use of gut microbiota in the prevention and treatment of CRC in the near future and thus reduce the incidence of CRC.
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Affiliation(s)
- Maohua Chen
- School of Medical and Life Sciences, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Wei Lin
- School of Medical and Life Sciences, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Medical Technology and Engineering, Fujian Medical University, Fuzhou, China
| | - Nan Li
- School of Medical and Life Sciences, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Qian Wang
- School of Medical and Life Sciences, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shaomi Zhu
- School of Medical and Life Sciences, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Anqi Zeng
- Institute of Translational Pharmacology and Clinical Application, Sichuan Academy of Chinese Medical Sciences, Chengdu, China
- Anqi Zeng,
| | - Linjiang Song
- School of Medical and Life Sciences, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- *Correspondence: Linjiang Song,
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28
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Santhiravel S, Bekhit AEDA, Mendis E, Jacobs JL, Dunshea FR, Rajapakse N, Ponnampalam EN. The Impact of Plant Phytochemicals on the Gut Microbiota of Humans for a Balanced Life. Int J Mol Sci 2022; 23:ijms23158124. [PMID: 35897699 PMCID: PMC9332059 DOI: 10.3390/ijms23158124] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/19/2022] [Accepted: 07/21/2022] [Indexed: 02/01/2023] Open
Abstract
The gastrointestinal tract of humans is a complex microbial ecosystem known as gut microbiota. The microbiota is involved in several critical physiological processes such as digestion, absorption, and related physiological functions and plays a crucial role in determining the host’s health. The habitual consumption of specific dietary components can impact beyond their nutritional benefits, altering gut microbiota diversity and function and could manipulate health. Phytochemicals are non-nutrient biologically active plant components that can modify the composition of gut microflora through selective stimulation of proliferation or inhibition of certain microbial communities in the intestine. Plants secrete these components, and they accumulate in the cell wall and cell sap compartments (body) for their development and survival. These compounds have low bioavailability and long time-retention in the intestine due to their poor absorption, resulting in beneficial impacts on gut microbiota population. Feeding diets containing phytochemicals to humans and animals may offer a path to improve the gut microbiome resulting in improved performance and/or health and wellbeing. This review discusses the effects of phytochemicals on the modulation of the gut microbiota environment and the resultant benefits to humans; however, the effect of phytochemicals on the gut microbiota of animals is also covered, in brief.
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Affiliation(s)
- Sarusha Santhiravel
- Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
| | - Alaa El-Din A Bekhit
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
| | - Eresha Mendis
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Joe L Jacobs
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Ellinbank, VIC 3821, Australia
- Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
- Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK
| | - Niranjan Rajapakse
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia
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29
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Ferulic acid improves intestinal barrier function through altering gut microbiota composition in high-fat diet-induced mice. Eur J Nutr 2022; 61:3767-3783. [PMID: 35732902 DOI: 10.1007/s00394-022-02927-7] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Accepted: 05/31/2022] [Indexed: 12/16/2022]
Abstract
PURPOSE A high-fat diet (HFD) induces gut microbiota (GM) disorders, leading to intestinal barrier dysfunction and inflammation. Ferulic acid (FA) has shown anti-obesity effects, e.g., reducing body weight and food intake. However, the mechanism linking the anti-obesity effects of FA and GM modulation remains obscure. The present study aimed to clarify the mechanism underlying the anti-obesity effects of FA and modulation of the GM. METHODS C57BL/6 J mice were fed by a low-fat diet (LFD) and HFD with or without FA at a dose of 100 mg/kg of body weight by oral gavage for 12 weeks. Using high-throughput sequencing, gas chromatography, real-time fluorescence quantitative PCR and immunohistochemical staining, the attenuation of obesity by FA were assessed via intestinal barrier integrity, inflammation, and the GM. RESULTS FA reduced weight gain, improved HFD-induced GM imbalance, significantly enhanced intestinal short-chain fatty acid (SCFA)-producing bacteria (e.g., Olsenella, Eisenbergiella, Dubosiella, Clostridiales_unclassified, and Faecalibaculum) along with SCFA accumulation and its receptors' expression, decreased endotoxin-producing bacteria or obesity-related bacterial genera, and serum endotoxin (lipopolysaccharides), and inhibited the colonic TLR4/NF-κB pathway. Thus, FA can mitigate colonic barrier dysfunction and intestinal inflammation, induce the production of SCFAs and inhibit endotoxins by modulating the GM. CONCLUSION These results indicate that enhancement of intestinal barrier by altering the GM may be an anti-obesity target of FA and that FA can be used as a functional compound with great developmental values.
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30
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Leonard W, Zhang P, Ying D, Fang Z. Surmounting the off-flavor challenge in plant-based foods. Crit Rev Food Sci Nutr 2022; 63:10585-10606. [PMID: 35603719 DOI: 10.1080/10408398.2022.2078275] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Plant-based food products have been receiving an astronomical amount of attention recently, and their demand will most likely soar in the future. However, their unpleasant, intrinsic flavor and odor are the major obstacles limiting consumer's acceptance. These off-flavors are often described as "green," "grassy," "beany," "fatty" and "bitter." This review highlights the presence and formation of common off-flavor volatiles (aldehydes, alcohols, ketones, pyrazines, furans) and nonvolatiles (phenolics, saponins, peptides, alkaloids) from a variety of plant-based foods, including legumes (e.g. lentil, soy, pea), fruits (e.g. apple, grape, watermelon) and vegetables (e.g. carrot, potato, radish). These compounds are formed through various pathways, including lipid oxidation, ethanol fermentation and Maillard reaction (and Strecker degradation). The effect of off-flavor compounds as received by the human taste receptors, along with its possible link of bioactivity (e.g. anti-inflammatory effect), are briefly discussed on a molecular level. Generation of off-flavor compounds in plants is markedly affected by the species, cultivar, geographical location, climate conditions, farming and harvest practices. The effects of genome editing (i.e. CRISPR-Cas9), various processing technologies, such as antioxidant supplementation, enzyme treatment, extrusion, fermentation, pressure application, and different storage and packaging conditions, have been increasingly studied in recent years to mitigate the formation of off-flavors in plant foods. The information presented in this review could be useful for agricultural practitioners, fruits and vegetables industry, and meat and dairy analogue manufacturers to improve the flavor properties of plant-based foods.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Werribee, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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31
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Moreno-Ortega A, Di Pede G, Mena P, Calani L, Del Rio D, Moreno-Rojas JM, Pereira-Caro G. Effects of colonic fermentation on the stability of fresh and black onion bioactives. Food Funct 2022; 13:4432-4444. [PMID: 35302133 DOI: 10.1039/d1fo04240h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The health properties related to onion intake are attributed mainly to the presence of bioactive compounds, particularly phenolic and organosulfur compounds (OSCs). The aim of this study was to investigate, for the first time, the effect of an in vitro colonic fermentation on the stability of phenolic and OSCs of fresh and black onion by ultra-high-performance liquid chromatography coupled with mass spectrometry with a linear ion trap (UHPLC-LIT-MS). Throughout colonic fermentation, fresh onion showed an increase in the total phenolic content of 45%, mainly due to an increase in the content of the flavonoid family, while the OSCs remained stable along the fermentation. Black onion presented a different behaviour, showing significant decreases in total (poly)phenol and OSC content, 22 and 48%, respectively. The main compounds found after the in vitro colonic fermentation of fresh onion were isorhamnetin (141 μmol L-1), quercetin (95 μmol L-1), 3,4-dihydroxybenzoic acid (53 μmol L-1), methionine sulfoxide (100 μmol L-1) and S-allylcysteine (SAC) (21.7 μmol L-1), whereas 3,4-dihydroxybenzoic acid (70 μmol L-1), 4-hydroxyphenylacetic acid (68 μmol L-1), methionine sulfoxide (82 μmol L-1) and S-propylmercapto-L-cysteine (SPMC) (10.1 μmol L-1) accounted for the highest concentrations of phenolics and OSCs in fermented black onion. These compounds, presumably present for their absorption and action at the colonic level, could be related to the health benefits of regular consumption of fresh and black onion.
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Affiliation(s)
- Alicia Moreno-Ortega
- Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales, Ed. Darwin-anexo Universidad de Córdoba, 14071 Córdoba, Spain.,Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Córdoba, Spain.
| | - Giuseppe Di Pede
- Department of Food and Drugs, University of Parma, 43124 Parma, Italy
| | - Pedro Mena
- Department of Food and Drugs, University of Parma, 43124 Parma, Italy.,Microbiome Research Hub, University of Parma, 43124 Parma, Italy
| | - Luca Calani
- Department of Food and Drugs, University of Parma, 43124 Parma, Italy
| | - Daniele Del Rio
- Department of Food and Drugs, University of Parma, 43124 Parma, Italy.,Microbiome Research Hub, University of Parma, 43124 Parma, Italy
| | - José Manuel Moreno-Rojas
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Córdoba, Spain. .,Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
| | - Gema Pereira-Caro
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Córdoba, Spain. .,Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
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Alam M, Ashraf GM, Sheikh K, Khan A, Ali S, Ansari MM, Adnan M, Pasupuleti VR, Hassan MI. Potential Therapeutic Implications of Caffeic Acid in Cancer Signaling: Past, Present, and Future. Front Pharmacol 2022; 13:845871. [PMID: 35355732 PMCID: PMC8959753 DOI: 10.3389/fphar.2022.845871] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Accepted: 01/26/2022] [Indexed: 12/20/2022] Open
Abstract
Caffeic acid (CA) has been present in many herbs, vegetables, and fruits. CA is a bioactive compound and exhibits various health advantages that are linked with its anti-oxidant functions and implicated in the therapy and prevention of disease progression of inflammatory diseases and cancer. The anti-tumor action of CA is attributed to its pro-oxidant and anti-oxidant properties. CA’s mechanism of action involves preventing reactive oxygen species formation, diminishing the angiogenesis of cancer cells, enhancing the tumor cells’ DNA oxidation, and repressing MMP-2 and MMP-9. CA and its derivatives have been reported to exhibit anti-carcinogenic properties against many cancer types. CA has indicated low intestinal absorption, low oral bioavailability in rats, and pitiable permeability across Caco-2 cells. In the present review, we have illustrated CA’s therapeutic potential, pharmacokinetics, and characteristics. The pharmacological effects of CA, the emphasis on in vitro and in vivo studies, and the existing challenges and prospects of CA for cancer treatment and prevention are discussed in this review.
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Affiliation(s)
- Manzar Alam
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India
| | - Ghulam Md Ashraf
- Pre-Clinical Research Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Kayenat Sheikh
- Department of Computer Science, Jamia Millia Islamia, New Delhi, India
| | - Anish Khan
- Chemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia.,Center of Excellence for Advanced Materials Research, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Sabeeha Ali
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India
| | - Md Meraj Ansari
- Centre for Pharmaceutical Nanotechnology, Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research, SAS Nagar Mohali, India
| | - Mohd Adnan
- Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia
| | - Visweswara Rao Pasupuleti
- Department of Biomedical Sciences and Therapeutics, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia.,Department of Biochemistry, Faculty of Medicine and Health Sciences, Abdurrab University, Pekanbaru, Indonesia.,Centre for International Collaboration and Research, Reva University, Bangalore, India
| | - Md Imtaiyaz Hassan
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India
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Moreno-Ortega A, Di Pede G, Pereira-Caro G, Calani L, Mena P, Del Rio D, Moreno-Rojas JM. In Vitro Colonic Fermentation of (Poly)phenols and Organosulfur Compounds of Fresh and Black Garlic. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3666-3677. [PMID: 35293213 DOI: 10.1021/acs.jafc.1c08081] [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: 06/14/2023]
Abstract
The beneficial properties associated with garlic consumption have been related to the presence of bioactive compounds including (poly)phenols and organosulfur compounds (OSCs). This study aims to assess the effect of in vitro colonic fermentation on fresh and black garlic by determining the transformation of these compounds through ultrahigh-performance liquid chromatography coupled to mass spectrometry with a linear ion trap (uHPLC-LIT-MS). Colonic fermentation had a similar influence on the phenolic content of fresh and black garlic, with total respective decreases of 43.8% and 41.7%. Meanwhile, fermentation resulted in a significant decrease (33%) in OSCs in black garlic. Compounds such as 4-hydroxybenzoic acid, S-allylcysteine (SAC), and methionine sulfoxide were the phenolic compounds and OSCs with the highest concentration in fresh and black garlic after the in vitro fermentation. These compounds, potentially present at the colonic level, might be responsible for the systemic health benefits associated with the consumption of black and fresh garlic.
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Affiliation(s)
- Alicia Moreno-Ortega
- Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales, Ed, Darwin-anexo Universidad de Córdoba, 14071 Córdoba, Spain
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
| | - Giuseppe Di Pede
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy
| | - Gema Pereira-Caro
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
| | - Luca Calani
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy
| | - Pedro Mena
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy
- Microbiome Research Hub, University of Parma, 43124 Parma, Italy
| | - Daniele Del Rio
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy
- Microbiome Research Hub, University of Parma, 43124 Parma, Italy
| | - José Manuel Moreno-Rojas
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
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Synergistic Effects of Licorice Root and Walnut Leaf Extracts on Gastrointestinal Candidiasis, Inflammation and Gut Microbiota Composition in Mice. Microbiol Spectr 2022; 10:e0235521. [PMID: 35262409 PMCID: PMC9045305 DOI: 10.1128/spectrum.02355-21] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Candida albicans is an opportunistic pathogen that causes gastrointestinal (GI) candidiasis closely associated with intestinal inflammation and dysbiosis. Drug resistance, side effects of available antifungal agents, and the high recurrence of candidiasis highlight the need for new treatments. We investigated the effects of hydroethanolic extracts of licorice root (LRE) and walnut leaf (WLE) on GI colonization by C. albicans, colon inflammation, and gut microbiota composition in C57BL/6 female mice. Oral administration of LRE and WLE alone or in combination once daily for 12 days before C. albicans infection and then for 5 days after infection significantly reduced the level of C. albicans in the feces of gastrointestinal infected mice as well as colonization of the GI tract, both extracts showing robust antifungal activity. Although total bacterial content was unaffected by the extracts (individually or combined), the abundance of protective bacteria, such as Bifidobacterium spp. and Faecalibacterium prausnitzii, increased with the combination, in contrast to that of certain pathobiont bacteria, which decreased. Interestingly, the combination induced a more robust decrease in the expression of proinflammatory genes than either extract alone. The anti-inflammatory activity of the combination was further supported by the reciprocal increase in the expression of anti-inflammatory cytokines and the significant decrease in enzymes involved in the synthesis of proinflammatory eicosanoids and oxidative stress. These findings suggest that LRE and WLE have synergistic effects and that the LRE/WLE combination could be a good candidate for limiting GI candidiasis and associated inflammation, likely by modulating the composition of the gut microbiota. IMPORTANCE The adverse effects and emergence of resistance of currently available antifungals and the high recurrence of candidiasis prompt the need for alternative and complementary strategies. We demonstrated that oral administration of hydroethanolic extracts of licorice root (LRE) and walnut leaf (WLE) separately or in combination significantly reduced the colonization of the gastrointestinal (GI) tract by C. albicans, highlighting a robust antifungal activity of these plant extracts. Interestingly, our data indicate a correlation between LRE and WLE consumption, in particular the combination, and a shift within the gut microbiome toward a protective profile, a decrease in colonic inflammation and prooxidant enzymes, suggesting a synergistic effect. This study highlights the significant prebiotic potential of the LRE/WLE combination and suggests that the health benefits are due, at least in part, to their ability to modulate the gut microbiota, reduce inflammation and oxidative stress, and protect against opportunistic infection.
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Alam M, Ashraf GM, Sheikh K, Khan A, Ali S, Ansari MM, Adnan M, Pasupuleti VR, Hassan MI. Potential Therapeutic Implications of Caffeic Acid in Cancer Signaling: Past, Present, and Future. Front Pharmacol 2022. [DOI: 10.3389/fphar.2022.845871
expr 835330423 + 878857932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023] Open
Abstract
Caffeic acid (CA) has been present in many herbs, vegetables, and fruits. CA is a bioactive compound and exhibits various health advantages that are linked with its anti-oxidant functions and implicated in the therapy and prevention of disease progression of inflammatory diseases and cancer. The anti-tumor action of CA is attributed to its pro-oxidant and anti-oxidant properties. CA’s mechanism of action involves preventing reactive oxygen species formation, diminishing the angiogenesis of cancer cells, enhancing the tumor cells’ DNA oxidation, and repressing MMP-2 and MMP-9. CA and its derivatives have been reported to exhibit anti-carcinogenic properties against many cancer types. CA has indicated low intestinal absorption, low oral bioavailability in rats, and pitiable permeability across Caco-2 cells. In the present review, we have illustrated CA’s therapeutic potential, pharmacokinetics, and characteristics. The pharmacological effects of CA, the emphasis onin vitro and in vivostudies, and the existing challenges and prospects of CA for cancer treatment and prevention are discussed in this review.
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García-Cordero J, Sierra-Cinos JL, Seguido MA, González-Rámila S, Mateos R, Bravo-Clemente L, Sarriá B. Regular Consumption of Green Coffee Phenol, Oat β-Glucan and Green Coffee Phenol/Oat β-Glucan Supplements Does Not Change Body Composition in Subjects with Overweight and Obesity. Foods 2022; 11:foods11050679. [PMID: 35267313 PMCID: PMC8909742 DOI: 10.3390/foods11050679] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 02/17/2022] [Accepted: 02/22/2022] [Indexed: 02/04/2023] Open
Abstract
Many in vitro and in vivo studies support that green coffee polyphenols (GCP) and beta-glucans (BG) present important hypolipidaemic and hypoglycaemic effects. However, their weight-management/-reducing properties are less clear. Considering that these compounds act on different metabolic pathways, their combination could increase their beneficial health effects. The aim of the present study was to investigate the effects of regularly consuming supplements containing GCP, BG or the novel GCP/BG combination on body composition in overweight/obese subjects without changing their dietary and physical activity habits, hence addressing the difficulty to adapt to lifestyle changes. A randomised, cross-over, blind trial was carried out in 29 volunteers who consumed GCP (300 mg), BG (2.5 g) or GCP/BG (300 mg + 2.5 g) twice a day for 8 weeks. At the beginning and end of each of the interventions, body weight, body mass index, body fat%, intracellular and extracellular water, skinfolds (tricipital, bicipital, subscapularis, suprailiac, leg and thigh) and body circumferences (waist, hip, thigh, calf, branchial) were measured. Along the study, volunteers filled out 72 h dietary records, and physical activity was measured using accelerometers. The results show that dietary intake and physical activity were unchanged throughout the study; however, there were no changes in any of the body composition parameters analysed with any of the food supplements. In conclusion, the regular intake of GCP, BG and GCP/BG, without changes in diet and physical activity, is not an efficient strategy to lose weight or induce other positive changes in body composition, although results should be taken with caution as the study was underpowered.
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Affiliation(s)
- Joaquín García-Cordero
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
| | - José Luis Sierra-Cinos
- Department of Nutrition and Food Science I, School of Pharmacy, Complutense University of Madrid (UCM), Ciudad Universitaria, s/n, 28040 Madrid, Spain
- Department of Health Science, School of Health Science, Isabel I International University of Burgos (Ui1), 76 Fernán González St., 09003 Burgos, Spain
- Correspondence: (B.S.); (J.L.S.-C.); Tel.: +34-915492300 (B.S.); +34-913941810 (J.L.S.-C.)
| | - Miguel A. Seguido
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
| | - Susana González-Rámila
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
| | - Raquel Mateos
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
| | - Laura Bravo-Clemente
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
| | - Beatriz Sarriá
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (J.G.-C.); (M.A.S.); (S.G.-R.); (R.M.); (L.B.-C.)
- Correspondence: (B.S.); (J.L.S.-C.); Tel.: +34-915492300 (B.S.); +34-913941810 (J.L.S.-C.)
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Food Additives, a Key Environmental Factor in the Development of IBD through Gut Dysbiosis. Microorganisms 2022; 10:microorganisms10010167. [PMID: 35056616 PMCID: PMC8780106 DOI: 10.3390/microorganisms10010167] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/04/2022] [Accepted: 01/11/2022] [Indexed: 12/12/2022] Open
Abstract
Diet is a key environmental factor in inflammatory bowel disease (IBD) and, at the same time, represents one of the most promising therapies for IBD. Our daily diet often contains food additives present in numerous processed foods and even in dietary supplements. Recently, researchers and national authorities have been paying much attention to their toxicity and effects on gut microbiota and health. This review aims to gather the latest data focusing on the potential role of food additives in the pathogenesis of IBDs through gut microbiota modulation. Some artificial emulsifiers and sweeteners can induce the dysbiosis associated with an alteration of the intestinal barrier, an activation of chronic inflammation, and abnormal immune response accelerating the onset of IBD. Even if most of these results are retrieved from in vivo and in vitro studies, many artificial food additives can represent a potential hidden driver of gut chronic inflammation through gut microbiota alterations, especially in a population with IBD predisposition. In this context, pending the confirmation of these results by large human studies, it would be advisable that IBD patients avoid the consumption of processed food containing artificial food additives and follow a personalized nutritional therapy prescribed by a clinical nutritionist.
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Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Beaumont M, Mussard E, Barilly C, Lencina C, Gress L, Painteaux L, Gabinaud B, Cauquil L, Aymard P, Canlet C, Paës C, Knudsen C, Combes S. Developmental Stage, Solid Food Introduction, and Suckling Cessation Differentially Influence the Comaturation of the Gut Microbiota and Intestinal Epithelium in Rabbits. J Nutr 2021; 152:723-736. [PMID: 34875085 PMCID: PMC8891179 DOI: 10.1093/jn/nxab411] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/16/2021] [Accepted: 12/01/2021] [Indexed: 11/21/2022] Open
Abstract
BACKGROUND In mammals, the establishment around weaning of a symbiotic relationship between the gut microbiota and its host determines long-term health. OBJECTIVES The aim of this study was to identify the factors driving the comaturation of the gut microbiota and intestinal epithelium at the suckling-to-weaning transition. We hypothesized that the developmental stage, solid food ingestion, and suckling cessation contribute to this process. METHODS From birth to day 18, Hyplus rabbits were exclusively suckling. From day 18 to day 25, rabbits were 1) exclusively suckling; 2) suckling and ingesting solid food; or 3) exclusively ingesting solid food. The microbiota (16S amplicon sequencing), metabolome (nuclear magnetic resonance), and epithelial gene expression (high-throughput qPCR) were analyzed in the cecum at days 18 and 25. RESULTS The microbiota structure and metabolic activity were modified with age when rabbits remained exclusively suckling. The epithelial gene expression of nutrient transporters, proliferation markers, and innate immune factors were also regulated with age (e.g., 1.5-fold decrease of TLR5). Solid food ingestion by suckling rabbits had a major effect on the gut microbiota by increasing its α diversity, remodeling its structure (e.g., 6.3-fold increase of Ruminococcaceae), and metabolic activity (e.g., 4.6-fold increase of butyrate). Solid food introduction also regulated the gene expression of nutrient transporters, differentiation markers, and innate immune factors in the epithelium (e.g., 3-fold increase of nitric oxide synthase). Suckling cessation had no effect on the microbiota, while it regulated the expression of genes involved in epithelial differentiation and immunoglobulin transport (e.g., 2.5-increase of the polymeric immunoglobulin receptor). CONCLUSIONS In rabbits, the maturation of the microbiota at the suckling-to-weaning transition is driven by the introduction of solid food and, to a lesser extent, by the developmental stage. In contrast, the maturation of the intestinal epithelium at the suckling-to-weaning transition is under the influence of the developmental stage, solid food introduction, and suckling cessation.
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Affiliation(s)
| | - Eloïse Mussard
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
| | - Céline Barilly
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
| | - Corinne Lencina
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
| | - Laure Gress
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
| | - Louise Painteaux
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
| | - Béatrice Gabinaud
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
| | - Laurent Cauquil
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
| | - Patrick Aymard
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
| | - Cécile Canlet
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Charlotte Paës
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
| | - Christelle Knudsen
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
| | - Sylvie Combes
- GenPhySE, Université de Toulouse, INRAE, ENVT, F-31326, Castanet-Tolosan, France
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Kim G, Jang M, Hwang I, Cho J, Kim S. Radish sprout alleviates DSS-induced colitis via regulation of NF-kB signaling pathway and modifying gut microbiota. Biomed Pharmacother 2021; 144:112365. [PMID: 34794235 DOI: 10.1016/j.biopha.2021.112365] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 01/10/2023] Open
Abstract
In this study, we investigated the effects of radish sprout ethanol extract (RSE) on inflammatory responses in the macrophages and a mouse model of colitis. RSE administration was found to effectively inhibit the phosphorylation of IκB and, in turn, the production of pro-inflammatory enzymes and cytokines in lipopolysaccharide-stimulated macrophages. In dextran sulfate sodium (DSS)-colitis mice, RSE administration prevented body weight and colon length reduction, while decreasing inflammation and mucosal necrosis. The diversity of the fecal microbiota was significantly increased in the group treated with RSE. In addition, RSE administration decreased the relative abundance of the phylum Proteobacteria, which includes many pathogens, and increased the abundance of the genus Akkermansia. Beta diversity analyses showed that RSE administration restored the gut microbiota composition close to that of healthy mice. For the first time, we identified glycosides of sinapic acid as part of hydroxycinnamic acids in RSE with colitis-alleviating effects. Notably, 1,2-O-disinapoyl glucoside substantially decreased nitric oxide generation in LPS-stimulated macrophages.
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Affiliation(s)
- Gichang Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea; National Academy of Agricultural Science, Rural Development Administration, Wanju-gun 55365, Republic of Korea
| | - Mi Jang
- National Academy of Agricultural Science, Rural Development Administration, Wanju-gun 55365, Republic of Korea
| | - Inguk Hwang
- National Academy of Agricultural Science, Rural Development Administration, Wanju-gun 55365, Republic of Korea
| | - Jeongyong Cho
- Department of Food Sciences and Technology, College of Life Science and Biotechnology, Chonnam University, Kwangju 61186, Republic of Korea
| | - Saehun Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Beaumont M, Lencina C, Painteaux L, Viémon-Desplanque J, Phornlaphat O, Lambert W, Chalvon-Demersay T. A mix of functional amino acids and grape polyphenols promotes the growth of piglets, modulates the gut microbiota in vivo and regulates epithelial homeostasis in intestinal organoids. Amino Acids 2021; 54:1357-1369. [PMID: 34642825 DOI: 10.1007/s00726-021-03082-9] [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: 06/04/2021] [Accepted: 09/17/2021] [Indexed: 12/12/2022]
Abstract
Weaning is a challenging period for gut health in piglets. Previous studies showed that dietary supplementations with either amino acids or polyphenols promote piglet growth and intestinal functions, when administered separately. Thus, we hypothesized that a combination of amino acids and polyphenols could facilitate the weaning transition. Piglets received during the first two weeks after weaning a diet supplemented or not with a mix of a low dose (0.1%) of functional amino acids (L-arginine, L-leucine, L-valine, L-isoleucine, L-cystine) and 100 ppm of a polyphenol-rich extract from grape seeds and skins. The mix of amino acids and polyphenols improved growth and feed efficiency. These beneficial effects were associated with a lower microbiota diversity and a bloom of Lactobacillaceae in the jejunum content while the abundance of Proteobacteria was reduced in the caecum content. The mix of amino acids and polyphenols also increased the production by the caecum microbiota of short-chain fatty acids (butyrate, propionate) and of metabolites derived from amino acids (branched-chain fatty acids, valerate, putrescine) and from polyphenols (3-phenylpropionate). Experiments in piglet jejunum organoids revealed that the mix of amino acids and polyphenols upregulated the gene expression of epithelial differentiation markers while it reduced the gene expression of proliferation and innate immunity markers. In conclusion, the supplementation of a mix of amino acids and polyphenols is a promising nutritional strategy to manage gut health in piglets through the modulation of the gut microbiota and of the epithelial barrier.
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Affiliation(s)
- Martin Beaumont
- GenPhySE, Université de Toulouse, INRAE, ENVT, 31326, Castanet-Tolosan, France.
| | - Corinne Lencina
- GenPhySE, Université de Toulouse, INRAE, ENVT, 31326, Castanet-Tolosan, France
| | - Louise Painteaux
- GenPhySE, Université de Toulouse, INRAE, ENVT, 31326, Castanet-Tolosan, France
| | | | - Orasin Phornlaphat
- BARC, Bangkok Animal Research Center Co., Ltd, 74/4 Mu 7 Tambon Naiklong Bangplakod, Phrasamutjedi,, Samut Prakan, 10290, Thailand
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Leonard W, Xiong Y, Zhang P, Ying D, Fang Z. Enhanced Lignanamide Absorption and Antioxidative Effect of Extruded Hempseed ( Cannabis sativa L.) Hull in Caco-2 Intestinal Cell Culture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11259-11271. [PMID: 34520197 DOI: 10.1021/acs.jafc.1c04500] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Despite the latest pursuit to discover novel phenolic compounds in hempseed and its biological properties, it remains a mystery whether they can be absorbed in the human body. Extrusion treatment and extraction of the free phenolic fraction significantly (p < 0.05) improved human Caco-2 intestinal cell absorption for hempseed hull lignanamides including cannabisin B (Papp value of 1.35 × 10-5 ± 1.0 × 10-6) as compared to the bound fraction of raw hull (Papp value of 2.82 × 10-6 ± 5.2 × 10-7). Co-supplementation of the flavonoid naringenin (20 μM) further improved these absorption rates. Higher cellular antioxidant activity was observed in the free extraction fractions. Treatment with the free phenolic fraction of extruded hempseed hull (100 mg/mL) alleviated tert-butyl hydroperoxide's (25 μM) negative effects on cell viability, intracellular malondialdehyde levels, apoptosis induction, glutathione S-transferase, and glutathione levels. RNA-sequencing with the limma method unveiled a total of 2795 differentially expressed genes in 21 day-old Caco-2 intestinal cells, suggesting the changes in cell metabolism after exposure to extruded hempseed hull extract. This study could promote the utilization of extrusion technology to improve the absorption and antioxidant capacities of bioactive phenolics in plant food processing byproducts.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Yun Xiong
- School of Agriculture and Food, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Werribee, Vic 3030, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Vic 3010, Australia
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Muhammad Abdul Kadar NN, Ahmad F, Teoh SL, Yahaya MF. Caffeic Acid on Metabolic Syndrome: A Review. Molecules 2021; 26:molecules26185490. [PMID: 34576959 PMCID: PMC8465857 DOI: 10.3390/molecules26185490] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 12/20/2022] Open
Abstract
Metabolic syndrome (MetS) is a constellation of risk factors that may lead to a more sinister disease. Raised blood pressure, dyslipidemia in the form of elevated triglycerides and lowered high-density lipoprotein cholesterol, raised fasting glucose, and central obesity are the risk factors that could lead to full-blown diabetes, heart disease, and many others. With increasing sedentary lifestyles, coupled with the current COVID-19 pandemic, the numbers of people affected with MetS will be expected to grow in the coming years. While keeping these factors checked with the polypharmacy available currently, there is no single strategy that can halt or minimize the effect of MetS to patients. This opens the door for a more natural way of controlling the disease. Caffeic acid (CA) is a phytonutrient belonging to the flavonoids that can be found in abundance in plants, fruits, and vegetables. CA possesses a wide range of beneficial properties from antioxidant, immunomodulatory, antimicrobial, neuroprotective, antianxiolytic, antiproliferative, and anti-inflammatory activities. This review discusses the current discovery of the effect of CA against MetS.
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Affiliation(s)
- Nellysha Namela Muhammad Abdul Kadar
- Department of Anatomy, Faculty of Medicine, Universiti Kebangsaan Malaysia Medical Centre, Cheras, Kuala Lumpur 56000, Malaysia; (N.N.M.A.K.); (F.A.); (S.L.T.)
- Department of Biomedical Sciences and Therapeutics, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia
| | - Fairus Ahmad
- Department of Anatomy, Faculty of Medicine, Universiti Kebangsaan Malaysia Medical Centre, Cheras, Kuala Lumpur 56000, Malaysia; (N.N.M.A.K.); (F.A.); (S.L.T.)
| | - Seong Lin Teoh
- Department of Anatomy, Faculty of Medicine, Universiti Kebangsaan Malaysia Medical Centre, Cheras, Kuala Lumpur 56000, Malaysia; (N.N.M.A.K.); (F.A.); (S.L.T.)
| | - Mohamad Fairuz Yahaya
- Department of Anatomy, Faculty of Medicine, Universiti Kebangsaan Malaysia Medical Centre, Cheras, Kuala Lumpur 56000, Malaysia; (N.N.M.A.K.); (F.A.); (S.L.T.)
- Correspondence:
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Qin W, Ying W, Hamaker B, Zhang G. Slow digestion-oriented dietary strategy to sustain the secretion of GLP-1 for improved glucose homeostasis. Compr Rev Food Sci Food Saf 2021; 20:5173-5196. [PMID: 34350681 DOI: 10.1111/1541-4337.12808] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/08/2021] [Accepted: 06/24/2021] [Indexed: 12/18/2022]
Abstract
Dysregulated glucose metabolism is associated with many chronic diseases such as obesity and type 2 diabetes mellitus (T2DM), and strategies to restore and maintain glucose homeostasis are essential to health. The incretin hormone of glucagon-like peptide-1 (GLP-1) is known to play a critical role in regulating glucose homeostasis and dietary nutrients are the primary stimuli to the release of intestinal GLP-1. However, the GLP-1 producing enteroendocrine L-cells are mainly distributed in the distal region of the gastrointestinal tract where there are almost no nutrients to stimulate the secretion of GLP-1 under normal situations. Thus, a dietary strategy to sustain the release of GLP-1 was proposed, and the slow digestion property and dipeptidyl peptidase IV (DPP-IV) inhibitory activity of food components, approaches to reduce the rate of food digestion, and mechanisms to sustain the release of GLP-1 were reviewed. A slow digestion-oriented dietary approach through encapsulation of nutrients, incorporation of viscous dietary fibers, and enzyme inhibitors of phytochemicals in a designed whole food matrix will be implemented to efficiently reduce the digestion rate of food nutrients, potentiate their distal deposition and a sustained secretion of GLP-1, which will be beneficial to improved glucose homeostasis and health.
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Affiliation(s)
- Wangyan Qin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wang Ying
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bruce Hamaker
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Diamond E, Hewlett K, Penumutchu S, Belenky A, Belenky P. Coffee Consumption Modulates Amoxicillin-Induced Dysbiosis in the Murine Gut Microbiome. Front Microbiol 2021; 12:637282. [PMID: 34276581 PMCID: PMC8278525 DOI: 10.3389/fmicb.2021.637282] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Accepted: 06/02/2021] [Indexed: 01/04/2023] Open
Abstract
The microbiome is essential for host health, and perturbations resulting from antibiotic use can lead to dysbiosis and disease. Diet can be a powerful modulator of microbiome composition and function, with the potential to mitigate the negative effects of antibiotic use. Thus, it is necessary to study the impacts of diet and drug interactions on the gut microbiome. Coffee is a commonly consumed beverage containing many compounds that have the potential to affect the microbiome, including caffeine, polyphenols, and fiber. We supplemented mice with caffeinated and decaffeinated coffee in conjunction with amoxicillin, and used 16S rRNA amplicon sequencing of fecal samples to investigate changes in diversity and composition of the murine fecal microbiome. We found that antibiotics, regardless of coffee supplementation, caused significant disruption to the murine fecal microbiome, enriching for Proteobacteria, Verrucomicrobia, and Bacteroidetes, but reducing Firmicutes. While we found that coffee alone did not have a significant impact on the composition of the fecal microbiome, coffee supplementation did significantly affect relative abundance metrics in mice treated with amoxicillin. After caffeinated coffee supplementation, mice treated with amoxicillin showed a smaller increase in Proteobacteria, specifically of the family Burkholderiaceae. Correspondingly we found that in vitro, Burkholderia cepacia was highly resistant to amoxicillin, and that it was inhibited by concentrations of caffeine and caffeinated coffee comparable to levels of caffeine in murine ceca. Overall, this work shows that coffee, and possibly the caffeine component, can impact both the microbiome and microbiome members during antibiotic exposure.
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Affiliation(s)
- Emma Diamond
- Department of Molecular Microbiology and Immunology, Brown University, Providence, RI, United States
| | - Katharine Hewlett
- Department of Molecular Microbiology and Immunology, Brown University, Providence, RI, United States
| | - Swathi Penumutchu
- Department of Molecular Microbiology and Immunology, Brown University, Providence, RI, United States
| | | | - Peter Belenky
- Department of Molecular Microbiology and Immunology, Brown University, Providence, RI, United States
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Duan X, Dai Y, Zhang T. Characterization of Feruloyl Esterase from Bacillus pumilus SK52.001 and Its Application in Ferulic Acid Production from De-Starched Wheat Bran. Foods 2021; 10:foods10061229. [PMID: 34071417 PMCID: PMC8228269 DOI: 10.3390/foods10061229] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/26/2021] [Accepted: 05/27/2021] [Indexed: 01/16/2023] Open
Abstract
Feruloyl esterase (FAE; EC 3.1.1.73) catalyzes the hydrolysis of the 4-hydroxy-3-methoxycinnamoyl group in an esterified sugar to assist in waste biomass degradation or to release ferulic acid (FA). An FAE-producing strain was isolated from humus soil samples and identified as Bacillus pumilus SK52.001. The BpFAE gene from B. pumilus SK52.001 was speculated and heterogeneously expressed in Bacillus subtilis WB800 for the first time. The enzyme exists as a monomer with 303 amino acids and a molecular mass of 33.6 kDa. Its specific activity was 377.9 ± 10.3 U/ (mg protein), using methyl ferulate as a substrate. It displays an optimal alkaline pH of 9.0, an optimal temperature of 50 °C, and half-lives of 1434, 327, 235, and 68 min at 50, 55, 60, and 65 °C, respectively. Moreover, the purified BpFAE released 4.98% FA of the alkali-acidic extractable FA from de-starched wheat bran (DSWB). When the DSWB was enzymatically degraded by the synergistic effect of the BpFAE and commercial xylanase, the FA amount reached 49.47%. It suggested that the alkaline BpFAE from B. pumilus SK52.001, which was heterologously expressed in B. subtilis WB800, possesses great potential for biomass degradation and achieving high-added value FA production from food by-products.
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Affiliation(s)
- Xiaoli Duan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.D.); (Y.D.)
| | - Yiwei Dai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.D.); (Y.D.)
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.D.); (Y.D.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence:
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Leonard W, Zhang P, Ying D, Adhikari B, Fang Z. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods. Biotechnol Adv 2021; 49:107763. [PMID: 33961978 DOI: 10.1016/j.biotechadv.2021.107763] [Citation(s) in RCA: 95] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 04/29/2021] [Accepted: 04/30/2021] [Indexed: 12/21/2022]
Abstract
Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effects. Fermentation is one of the most conventional but still prevalent bioprocessing methods in the food industry, with the potential to increase phenolic content and enhance its nutritive value. This review details the biotransformation of different classes of phenolics (hydroxycinnamic and hydroxybenzoic acids, flavonoids, tannins, stilbenoids, lignans, alkylresorcinols) by various microorganisms (lactic acid bacteria, yeast, filamentous fungi) throughout the fermentation process in plant-based foods. Several researchers have commenced the use of metabolic engineering, as in recombinant Saccharomyces cerevisiae yeast and Escherichia coli, to enhance the production of this transformation. The impact of phenolics on the metabolism of microorganisms and fermentation process, although complex, is reviewed for the first time. Moreover, this paper highlights the general effect of fermentation on the food's phenolic content, and its bioaccessibility, bioavailability and bioactivities including antioxidant capacity, anti-cancer, anti-diabetic, anti-inflammation, anti-obesity properties. Phenolics of different classes are converted into compounds that are often more bioactive than the parent compounds, and fermentation generally leads to a higher phenolic content and antioxidant activity in most studies. However, biotransformation of several phenolic classes is less studied due to its low concentration and apparent insignificance to the food system. Therefore, there is potential for application of metabolic engineering to further enhance the content of different phenolic classes and bioactivities in food.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Danyang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, VIC 3083, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
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