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Feng Q, Zhang S, Lin J, Yang J, Zhang Y, Shen Q, Zhong F, Hou D, Zhou S. Valorization of barley (Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications. Food Chem 2024; 460:140772. [PMID: 39121780 DOI: 10.1016/j.foodchem.2024.140772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/16/2024] [Accepted: 08/04/2024] [Indexed: 08/12/2024]
Abstract
Barley is an important source of sustainable diets for humans, while its brans is commonly disposed as wastes. The recycling of barley brans has become a key for facilitating the valorization of barley as a whole to achieve its sustainable development. This review summarized the value of barley brans as an excellent source of multiple functional components (phenolic compounds, β-glucan, and arabinoxylan), which conferred extensive health benefits to barley brans mainly including antioxidant, anti-obesity and lipid-lowering, anti-diabetic, and hepatoprotective properties. The utilization of barley brans reflected a great potential for sustainable development. Exploiting of food products and edible films containing barley brans or their bioactive compounds and non-food applications (preparation of bioactive substances, laccase enzymes, and biosorbents) have been attempted for supporting the zero-waste concept and circular economy. Considering their diverse applications, effective extraction techniques of bioactive compounds from barley brans and their safety are the priority of future research.
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Affiliation(s)
- Qiqian Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Siqi Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinquan Lin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaqi Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yuhong Zhang
- State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing 100083, China
| | - Fang Zhong
- School of Food Science and Technology, Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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2
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Eid O, Elkady WM, Ezzat S, El Sayed A, Abd Elsattar E. Comprehensive Overview: The Effect of Using Different Solvents for Barley Extraction with Its Anti-Inflammatory and Antioxidant Activity. Chem Biodivers 2023; 20:e202200935. [PMID: 36730630 DOI: 10.1002/cbdv.202200935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 02/02/2023] [Accepted: 02/02/2023] [Indexed: 02/04/2023]
Abstract
Barley (Hordeum vulgare L.) is one of the world's oldest cereal crops. There is considerable interest in barley's potential usage in human diets. Barley is rich in bioactive metabolites such as high content of β-glucan, fiber, and vitamin E. It is also well-known as a rich source of phytochemical derivatives, namely, phenolic acids, flavonols, chalcones, flavones, proanthocyanidins, and flavanones. Phenolic compounds are recognized as excellent dietary materials with antioxidant and anti-inflammatory activities. This review was written to give an overview of the main components that are separated from barley using different solvents. Even though there were numerous biological activities for barely, the antioxidant, as well as the anti-inflammatory, are the main focus of this review.
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Affiliation(s)
- Omneya Eid
- Department of Pharmacognosy and medicinal plants, Faculty of Pharmacy, Future University in Egypt, 12311, Cairo, Egypt
| | - Wafaa M Elkady
- Department of Pharmacognosy and medicinal plants, Faculty of Pharmacy, Future University in Egypt, 12311, Cairo, Egypt
| | - Shahira Ezzat
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, 11562, Cairo, Egypt
- Pharmacognosy Department, Faculty of Pharmacy, October University for Modern Science and Arts (MSA), 6th October, 12451, Egypt
| | - Abeer El Sayed
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, 11562, Cairo, Egypt
| | - Essam Abd Elsattar
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, 11562, Cairo, Egypt
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3
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Zhang W, Lan Y, Dang B, Zhang J, Zheng W, Du Y, Yang X, Li Z. Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran. Molecules 2023; 28:molecules28041665. [PMID: 36838651 PMCID: PMC9965332 DOI: 10.3390/molecules28041665] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/02/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
Five different solvent extracts of highland barley bran were analyzed and compared for their polyphenol profile, antioxidant activity, and α-glucosidase and α-amylase inhibitory activities. The highland barley bran acetone extract had the highest total phenolic content, total flavonoid content, and antioxidant capacity. It was followed by the methanol and ethanol extracts, while n-butanol and ethyl acetate extracts exhibited lower measured values. Diosmetin, luteolin, protocatechuic acid, vanillic acid, ferulic acid, phlorogucinol, diosmin, isoquercitrin, catechin, and isovitexin were among the most abundant phenolic compounds identified in different solvent extracts, and their concentrations varied according to the solvent used. The highest α-glucosidase and α-amylase inhibitory activity were observed in the ethyl acetate extract of highland barley bran, followed by the acetone and methanol extracts. In contrast, n-butanol and ethanol extracts exhibited lower measured values. The different solvent extracts were effective inhibitors for α-glucosidase and α-amylase with activity reaching to 34.45-94.32% and 22.08-35.92% of that of positive control acarbose, respectively. There were obvious correlations between the phenolic content and composition of different solvent extracts and their in vitro antioxidant activity, α-glucosidase inhibition activity and α-amylase inhibition activity. Black barley bran is an excellent natural raw material for developing polyphenol-rich functional foods and shows good antioxidant and hypoglycemic potential to benefit human health.
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Affiliation(s)
- Wengang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Yongli Lan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Bin Dang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Jie Zhang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Wancai Zheng
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Yan Du
- Qinghai Province Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center, Qinghai Huashi Science & Technology Investment Management Co., Ltd., Xining 810016, China
| | - Xijuan Yang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Correspondence: (X.Y.); (Z.L.)
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Correspondence: (X.Y.); (Z.L.)
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Romano G, Tufariello M, Calabriso N, Del Coco L, Fanizzi FP, Blanco A, Carluccio MA, Grieco F, Laddomada B. Pigmented cereals and legume grains as healthier alternatives for brewing beers. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Ed Nignpense B, Latif S, Francis N, Blanchard C, Santhakumar AB. Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat. Foods 2022; 11:foods11223697. [PMID: 36429289 PMCID: PMC9689394 DOI: 10.3390/foods11223697] [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: 10/07/2022] [Revised: 11/10/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Polyphenols in pigmented cereals are believed to enhance health outcomes through their antioxidant properties. This study aimed to characterise polyphenols from Hordeum vulgare (purple barley), Triticum turgidum (purple wheat) and Triticum aestivum (blue wheat) in order to evaluate their bioaccessibility and antioxidant activity. An ultra-high performance liquid chromatography mass spectrometry coupled with an online 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) system was used to identify the polyphenols and quantify their relative antioxidant levels. Simulated gastrointestinal digestion of the cereals allowed for the assessment of polyphenol bioaccessibility using benchtop assays. Between cereals, the bioaccessible phenolic content was similar following digestion, but the antioxidant activity was significantly different (purple barley > purple wheat > blue wheat; p < 0.01). Among the polyphenols identified, flavan-3-ols and anthocyanins were the least bioaccessible whereas flavones were the most bioaccessible after digestion. This study demonstrated that these pigmented cereal varieties are sources of bioaccessible polyphenols with antioxidant activity. These findings may aid in utilising these pigmented grains for the future design and development of novel functional food products with enhanced health properties.
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Affiliation(s)
- Borkwei Ed Nignpense
- School of Dentistry and Medical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
| | - Sajid Latif
- National Life Sciences Research Hub, Faculty of Science and Health, Charles Sturt University, Wagga Wagga, NSW 2795, Australia
| | - Nidhish Francis
- School of Agricultural, Environment and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Christopher Blanchard
- School of Dentistry and Medical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
- Gulbali Institute of Agriculture, Water and the Environment, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Abishek Bommannan Santhakumar
- School of Dentistry and Medical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
- Correspondence: ; Tel.: +61-2-6933-2678
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García-Castro A, Román-Gutiérrez AD, Castañeda-Ovando A, Cariño-Cortés R, Acevedo-Sandoval OA, López-Perea P, Guzmán-Ortiz FA. Cereals as a Source of Bioactive Compounds with Anti-Hypertensive Activity and Their Intake in Times of COVID-19. Foods 2022; 11:3231. [PMCID: PMC9601750 DOI: 10.3390/foods11203231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Cereals have phytochemical compounds that can diminish the incidence of chronic diseases such as hypertension. The angiotensin-converting enzyme 2 (ACE2) participates in the modulation of blood pressure and is the principal receptor of the virus SARS-CoV-2. The inhibitors of the angiotensin-converting enzyme (ACE) and the block receptors of angiotensin II regulate the expression of ACE2; thus, they could be useful in the treatment of patients infected with SARS-CoV-2. The inferior peptides from 1 to 3 kDa and the hydrophobic amino acids are the best candidates to inhibit ACE, and these compounds are present in rice, corn, wheat, oats, sorghum, and barley. In addition, the vitamins C and E, phenolic acids, and flavonoids present in cereals show a reduction in the oxidative stress involved in the pathogenesis of hypertension. The influence of ACE on hypertension and COVID-19 has turned into a primary point of control and treatment from the nutritional perspective. The objective of this work was to describe the inhibitory effect of the angiotensin-converting enzyme that the bioactive compounds present in cereals possess in order to lower blood pressure and how their consumption could be associated with reducing the virulence of COVID-19.
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Affiliation(s)
- Abigail García-Castro
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Alma Delia Román-Gutiérrez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
- Correspondence: (A.D.R.-G.); (F.A.G.-O.)
| | - Araceli Castañeda-Ovando
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Raquel Cariño-Cortés
- Área Académica de Medicina, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Elíseo Ramírez Ulloa, 400, Doctores, Pachuca de Soto 42090, Mexico
| | - Otilio Arturo Acevedo-Sandoval
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Patricia López-Perea
- Área de Ingeniería Agroindustrial, Universidad Politécnica Francisco I. Madero, Francisco I. Madero, Hidalgo 42660, Mexico
| | - Fabiola Araceli Guzmán-Ortiz
- CONACYT, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
- Correspondence: (A.D.R.-G.); (F.A.G.-O.)
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Sandhiutami NMD, Dewi RS, Rahma F, Yang F. Potential Use of Some Indonesian Plants to Inhibits Angiotensin-converting Enzyme In Vitro. Open Access Maced J Med Sci 2022. [DOI: 10.3889/oamjms.2022.10251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND: Some Indonesian plants, such as Vaccinium varingiaefolium Miq., Plectranthus scutellarioides (L.) R.Br., Syzygium myrtifolium Walp., and Eclipta prostrata (L.) L., are rich of flavonoid and anthocyanin. Flavonoid, flavan-3-ol, quercetin, anthocyanin, and tannin compounds can reduce systemic vascular resistance because they cause vasodilation and are thought to be able to influence the function of angiotensin-converting enzyme (ACE) and inhibit ACE activity, which plays an important role in the process of hypertension.
AIM: This study aims to determine the potential of some Indonesian plants to inhibit ACE activity.
METHODS: Testing of ACE inhibitory activity is carried out by the hippuric acid compounds formed as a result of the reaction between the substrate and the enzyme, then measured spectrophotometrically. The inhibitory and IC50 values of each test sample were compared with the positive control of Captopril.
RESULTS: The four plant extracts contained secondary metabolites, such as flavonoids, tannins, saponins, quinones, steroids, triterpenoids, and essential oils. Ethanol extract of V. varingiaefolium Miq., P. scutellarioides (L.) R.Br., S. myrtifolium Walp., and E. prostrata (L.) L. each had an IC50 value of ACE inhibition activity of 131.4 ppm, 206. 7 ppm, 151.2 ppm, and 196.0 ppm. The IC50 value of the Captopril with inhibition of ACE activity is 11.1 ppm.
CONCLUSION: This study shows that some Indonesian plants have the activity to inhibit the ACE and potential antihypertensive drug candidates with ACE inhibitory activity.
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Gilani SJ, Bin-Jumah MN, Al-Abbasi FA, Imam SS, Alshehri S, Ghoneim MM, Shahid Nadeem M, Afzal M, Alzarea SI, Sayyed N, Kazmi I. Antiamnesic Potential of Malvidin on Aluminum Chloride Activated by the Free Radical Scavenging Property. ACS OMEGA 2022; 7:24231-24240. [PMID: 35874261 PMCID: PMC9301734 DOI: 10.1021/acsomega.2c01406] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Objectives: Malvidin, a dietary anthocyanin can be a potent drug for the treatment of neuronal toxicity. The investigation was aimed to study the antioxidant role of malvidin against aluminum chloride (AlCl3)-induced neurotoxicity in rats. Methods: To evaluate the neuroprotective role of malvidin, the rats were divided into four different groups: group I received saline, group II received AlCl3, and groups III and IV were administered with 100 and 200 mg/kg malvidin after AlCl3 for 60 days. During the evaluation period, all the groups were subjected to a behavioral test. On the 61st day of the study, rat brains were removed and used for a neurochemical assay. Results: From the present study, malvidin ameliorated the effects of AlCl3 on behavioral parameters. Biochemical investigation revealed that oral treatment of malvidin shows neuroprotective effects through regulation of antioxidant levels and neuroinflammation in the AlCl3-exposed rats. Conclusion: The results indicate that malvidin possesses antioxidant activity via acetylcholinesterase inhibition and regulation of oxidative stress in neuronal cells. Hence, malvidin could be a potential drug in correcting Alzheimer's disease.
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Affiliation(s)
- Sadaf Jamal Gilani
- Department of Basic Health Sciences, Preparatory Year, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
| | - May Nasser Bin-Jumah
- Biology Department, College of Science, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
- Environment and Biomaterial Unit, Health Sciences Research Center, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
| | - Fahad A Al-Abbasi
- Department of Biochemistry, Faculty of Science, King Abdulaziz University Jeddah 21589, Saudi Arabia
| | - Syed Sarim Imam
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Sultan Alshehri
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammed M Ghoneim
- Department of Pharmacy Practice, College of Pharmacy, AlMaarefa University, Ad Diriyah 13713, Saudi Arabia
| | - Muhammad Shahid Nadeem
- Department of Biochemistry, Faculty of Science, King Abdulaziz University Jeddah 21589, Saudi Arabia
| | - Muhammad Afzal
- Department of Pharmacology, College of Pharmacy, Jouf University, Sakaka 72341, Aljouf, Saudi Arabia
| | - Sami I Alzarea
- Department of Pharmacology, College of Pharmacy, Jouf University, Sakaka 72341, Aljouf, Saudi Arabia
| | - Nadeem Sayyed
- Glocal School of Pharmacy, Glocal University, Saharanpur, Uttar Pradesh 247121, India
| | - Imran Kazmi
- Department of Biochemistry, Faculty of Science, King Abdulaziz University Jeddah 21589, Saudi Arabia
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Dang B, Zhang WG, Zhang J, Yang XJ, Xu HD. Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau. Foods 2022; 11:foods11142025. [PMID: 35885267 PMCID: PMC9322942 DOI: 10.3390/foods11142025] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/03/2022] [Accepted: 07/06/2022] [Indexed: 12/10/2022] Open
Abstract
The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley.
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Affiliation(s)
- Bin Dang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
| | - Wen-Gang Zhang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Jie Zhang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Xi-Juan Yang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Correspondence: (X.-J.Y.); (H.-D.X.); Tel.: +86-13519786535 (X.-J.Y.); +86-13772119216 (H.-D.X.)
| | - Huai-De Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
- Correspondence: (X.-J.Y.); (H.-D.X.); Tel.: +86-13519786535 (X.-J.Y.); +86-13772119216 (H.-D.X.)
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10
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Wang F, Zhang S, Deng G, Xu K, Xu H, Liu J. Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27144344. [PMID: 35889219 PMCID: PMC9317032 DOI: 10.3390/molecules27144344] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/01/2022] [Accepted: 07/04/2022] [Indexed: 12/04/2022]
Abstract
This study aimed to develop an effective technique for extracting total anthocyanins from purple sweet potato (Mianzishu 9) (PSP9) by ultrasound-assisted compound enzymatic extraction (UAEE). Single-factor experiments, Plackett-Burman experimental design, and response surface methodology were utilized for optimizing extraction conditions, and the antioxidant activities were evaluated. Anthocyanins were also measured using an ultra-performance liquid chromatograph linked to a mass spectrometer (UPLC-MS). The maximum yield of total anthocyanins was 2.27 mg/g under the following conditions: the ethanol concentration was 78%, the material-to-liquid ratio was 1:15 g/mL, the enzyme ratio (cellulase: pectinase: papain) was 2:2:1 and its hydrolysis was at 41 °C, pH = 4.5, 1.5 h, the ultrasonication was at 48 °C and conducted twice for 20 min each time. In addition to higher yield, anthocyanins extracted from purple sweet potato by UAEE showed great ability to scavenge DPPH (IC50 of 0.089 μg/mL) and hydroxyl radicals (IC50 of 100.229 μg/mL). Five anthocyanins were found in the purple sweet potato extract from UAEE. Taken together, the ultrasound-assisted compound enzymatic method can rapidly and effectively extract anthocyanins with greater antioxidant capacity from purple sweet potato.
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Affiliation(s)
- Fang Wang
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
| | - Shuo Zhang
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
| | - Guowei Deng
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
- Correspondence: (G.D.); (J.L.)
| | - Kun Xu
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
| | - Haiyan Xu
- College of Life Sciences, Sichuan Normal University, Chengdu 610101, China;
| | - Jialei Liu
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Correspondence: (G.D.); (J.L.)
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11
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Garutti M, Nevola G, Mazzeo R, Cucciniello L, Totaro F, Bertuzzi CA, Caccialanza R, Pedrazzoli P, Puglisi F. The Impact of Cereal Grain Composition on the Health and Disease Outcomes. Front Nutr 2022; 9:888974. [PMID: 35711559 PMCID: PMC9196906 DOI: 10.3389/fnut.2022.888974] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 04/26/2022] [Indexed: 12/21/2022] Open
Abstract
Whole grains are a pivotal food category for the human diet and represent an invaluable source of carbohydrates, proteins, fibers, phytocompunds, minerals, and vitamins. Many studies have shown that the consumption of whole grains is linked to a reduced risk of cancer, cardiovascular diseases, and type 2 diabetes and other chronic diseases. However, several of their positive health effects seem to disappear when grains are consumed in the refined form. Herein we review the available literature on whole grains with a focus on molecular composition and health benefits on many chronic diseases with the aim to offer an updated and pragmatic reference for physicians and nutrition professionals.
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Affiliation(s)
- Mattia Garutti
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Gerardo Nevola
- Department of Anaesthesia and Intensive Care - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Roberta Mazzeo
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Linda Cucciniello
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Fabiana Totaro
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Carlos Alejandro Bertuzzi
- Department of Anaesthesia and Intensive Care - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Riccardo Caccialanza
- Clinical Nutrition and Dietetics Unit, Fondazione IRCCS Policlinico San Matteo, Pavia, Italy
- Department of Internal Medicine and Medical Therapy, University of Pavia, Pavia, Italy
| | - Paolo Pedrazzoli
- Department of Internal Medicine and Medical Therapy, University of Pavia, Pavia, Italy
- Medical Oncology Unit, Fondazione IRCCS Policlinico San Matteo, Pavia, Italy
| | - Fabio Puglisi
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
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12
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Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113411. [PMID: 35684349 PMCID: PMC9181920 DOI: 10.3390/molecules27113411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 11/16/2022]
Abstract
In this research, the composition of free phenols, bound phenols, and anthocyanins and their in vitro antioxidant activity and in vitro α-glucosidase inhibiting activity were observed in different barley colors. The outcomes revealed that the contents of total phenols (570.78 mg/100 gDW), total flavonoids (47.08 mg/100 gDW), and anthocyanins (48.07 mg/100 g) were the highest in purple barley. Furthermore, the structure, composition, and concentration of phenolics differed depending on the colors of barley. The types and contents of bound total phenolic acids and flavonoids were greater than those of free total phenolic acids and flavonoids. The main phenolic acids in blue barley were cinnamic acid polyphenols, whereas in black, yellow, and purple barley, benzoic acid polyphenols were the main phenolic acids, and the main types of flavonoids in black and blue barley were chalcones and flavanones, respectively, whereas flavonol was the main type of flavonoid in yellow and purple barley. Moreover, cornflower pigment-3-glucoside was the major anthocyanin in blue, yellow, and purple barley, whereas the main anthocyanin in black barley was delphinidin-3-glucoside. The dark color of barley indicated richness in the anthocyanins. In addition, the free polyphenol fractions had stronger DPPH and ABTS radical scavenging capacity as compared to the bound ones. In vitro α-glucosidase-inhibiting activity was greater in bound polyphenols than in free polyphenols, with differences between different varieties of barley. Purple barley phenolic fractions had the greatest ABTS radical scavenging and iron ion reduction capacities, as well as the highest α-glucosidase-inhibiting activity. The strongest DPPH radical scavenging capacity was found in yellow barley, while the strongest in vitro α-glucosidase-inhibiting activity was found in anthocyanins isolated from black barley. Furthermore, in different colors of barley, there was a strong association between the concentration of specific phenolic compounds and antioxidant and α-glucosidase-inhibiting activities. The outcomes of this study revealed that all colored barley seeds tested were high in phenolic compounds, and had a good antioxidant impact and α-glucosidase-inhibiting activity. As a result, colored barley can serve as an antioxidant and hypoglycemic food. Polyphenols extracted from purple barley and anthocyanins extracted from black barley stand out among them.
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Sharma P, Goudar G, Longvah T, Gour VS, Kothari S, Wani IA. Fate of Polyphenols and Antioxidant Activity of Barley during Processing. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2020.1725036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Paras Sharma
- ICMR-National Institute of Nutrition, Hyderabad, India
| | | | - T. Longvah
- ICMR-National Institute of Nutrition, Hyderabad, India
| | - Vinod. S. Gour
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - S.L. Kothari
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Idrees A. Wani
- Department of Food Science & Technology, University of Kashmir, Hazratbal, Srinagar, India
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14
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Dwibedi V, Jain S, Singhal D, Mittal A, Rath SK, Saxena S. Inhibitory activities of grape bioactive compounds against enzymes linked with human diseases. Appl Microbiol Biotechnol 2022; 106:1399-1417. [PMID: 35106636 DOI: 10.1007/s00253-022-11801-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 12/14/2022]
Abstract
A quest for identification of novel, safe and efficient natural compounds, as additives in the modern food and cosmetic industries, has been prompted by concerns about toxicity and side effects of synthetic products. Plant phenolic compounds are one of the most documented natural products due to their multifarious biological applications. Grape (Vitis vinifera) is an important source of phenolic compounds such as phenolic acids, tannins, quinones, coumarins and, most importantly, flavonoids/flavones. This review crisply encapsulates enzyme inhibitory activities of various grape polyphenols towards different key human-ailment-associated enzymes: xanthine oxidase (gout), tyrosinase (hyperpigmentation), α-amylase and α-glucosidase (diabetes mellitus), pancreatic lipase (obesity), cholinesterase (Alzheimer's disease), angiotensin i-converting enzymes (hypertension), α-synuclein (Parkinson's disease) and histone deacetylase (various diseases). The review also depicts the enzyme inhibitory mechanism of various grape polyphenols and briefly discusses their stature as potential therapeutic and drug development candidates. KEY POINTS: • Nineteen major bioactive polyphenols from the grape/grape products and their disease targets are presented • Sixty-two important polyphenols as enzyme inhibitors from grape/grape products are presented • A thorough description and graphical presentation of biological significance of polyphenols against various diseases.
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Affiliation(s)
- Vagish Dwibedi
- University Institute of Biotechnology, Chandigarh University, Mohali, Punjab, 140413, India
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab, 147001, India
| | - Sahil Jain
- University Institute of Biotechnology, Chandigarh University, Mohali, Punjab, 140413, India
| | - Divya Singhal
- University Institute of Biotechnology, Chandigarh University, Mohali, Punjab, 140413, India
| | - Anuradha Mittal
- University Institute of Biotechnology, Chandigarh University, Mohali, Punjab, 140413, India
| | - Santosh Kumar Rath
- Department of Pharmaceutical Chemistry, Danteswari College of Pharmacy, Borpadar, Jagdalpur, Chhattisgarh, 494221, India.
| | - Sanjai Saxena
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab, 147001, India
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Wang F, Ji G, Xu Z, Feng B, Zhou Q, Fan X, Wang T. Metabolomics and Transcriptomics Provide Insights into Anthocyanin Biosynthesis in the Developing Grains of Purple Wheat ( Triticum aestivum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11171-11184. [PMID: 34529412 DOI: 10.1021/acs.jafc.1c01719] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Purple wheat is thought to have beneficial effects on humans owing to its high anthocyanin content. However, a systematic understanding of the anthocyanin biosynthesis process in developing wheat grain is lacking. Here, the dynamic changes in anthocyanin components and transcripts in the grain of purple wheat ZNM168 at five developmental stages (10, 15, 20, 25, and 30 DAF) were characterized. Compared with other anthocyanins, four components, cyanidin 3-O-rutinoside, cyanidin 3-O-glucoside, cyanidin 3,5-O-diglucoside, and malvidin 3-O-glucoside, were significantly accumulated with grain development. In particular, the considerable accumulation of cyanidin 3-O-rutinoside indicated that it was the pivotal pigment for the purple grain. Transcriptome analysis revealed that the nine differentially expressed genes related to anthocyanin biosynthesis belonged to the BZ1 group, the homologous enzyme encoded by the maize Bronze-1 locus, which may primarily serve to glucosylate anthocyanidins. By constructing a gene coexpression network based on weighted gene coexpression network analysis, the TaBZ1 UniGene (TraesCS1D02G019200) was predicted as a core gene in anthocyanin biosynthesis. In addition, correlation analysis between the metabolites and transcripts suggested that TraesCS2A01G527700 (TaCHS) and TraesCS6B01G006200 (TaANS) were considered critical structural genes in the anthocyanin biosynthesis pathway. This study provides insights to exploit genes pinpointed as genetic engineering targets, thereby breeding anthocyanin-enriched wheat.
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Affiliation(s)
- Fang Wang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China
| | - Guangsi Ji
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Zhibin Xu
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
| | - Bo Feng
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
| | - Qiang Zhou
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
| | - Xiaoli Fan
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
| | - Tao Wang
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
- The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, China
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16
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Ge X, Jing L, Su C, Zhang B, Zhang Q, Li W. The profile, content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiangzhen Ge
- College of Food Science and Engineering Northwest A&F University Yangling712100China
| | - Luzhen Jing
- College of Food Science and Engineering Northwest A&F University Yangling712100China
| | - Chunyan Su
- College of Food Science and Engineering Northwest A&F University Yangling712100China
| | - Bo Zhang
- College of Food Science and Engineering Northwest A&F University Yangling712100China
| | - Qian Zhang
- College of Food Science and Engineering Northwest A&F University Yangling712100China
| | - Wenhao Li
- College of Food Science and Engineering Northwest A&F University Yangling712100China
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17
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Hossain R, Islam MT, Mubarak MS, Jain D, Khan R, Saikat AS. Natural-Derived Molecules as a Potential Adjuvant in Chemotherapy: Normal Cell Protectors and Cancer Cell Sensitizers. Anticancer Agents Med Chem 2021; 22:836-850. [PMID: 34165416 DOI: 10.2174/1871520621666210623104227] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/18/2021] [Accepted: 04/18/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Cancer is a global threat to humans and a leading cause of death worldwide. Cancer treatment includes, among other things, the use of chemotherapeutic agents, compounds that are vital for treating and preventing cancer. However, chemotherapeutic agents produce oxidative stress along with other side effects that would affect the human body. OBJECTIVE To reduce the oxidative stress of chemotherapeutic agents in cancer and normal cells by naturally derived compounds with anti-cancer properties, and protect normal cells from the oxidation process. Therefore, the need to develop more potent chemotherapeutics with fewer side effects has become increasingly important. METHOD Recent literature dealing with the antioxidant and anticancer activities of the naturally naturally-derived compounds: morin, myricetin, malvidin, naringin, eriodictyol, isovitexin, daidzein, naringenin, chrysin, and fisetin has been surveyed and examined in this review. For this, data were gathered from different search engines, including Google Scholar, ScienceDirect, PubMed, Scopus, Web of Science, Scopus, and Scifinder, among others. Additionally, several patient offices such as WIPO, CIPO, and USPTO were consulted to obtain published articles related to these compounds. RESULT Numerous plants contain flavonoids and polyphenolic compounds such as morin, myricetin, malvidin, naringin, eriodictyol, isovitexin, daidzein, naringenin, chrysin, and fisetin, which exhibit antioxidant, anti-inflammatory, and anti-carcinogenic actions via several mechanisms. These compounds show sensitizers of cancer cells and protectors of healthy cells. Moreover, these compounds can reduce oxidative stress, which is accelerated by chemotherapeutics and exhibit a potent anticancer effect on cancer cells. CONCLUSIONS Based on these findings, more research is recommended to explore and evaluate such flavonoids and polyphenolic compounds.
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Affiliation(s)
- Rajib Hossain
- Department of Pharmacy, Life Science Faculty, Bangabandhu Sheikh Mujibur Rahman Science and Technology University, Gopalganj-8100, Bangladesh
| | - Muhammad Torequl Islam
- Department of Pharmacy, Life Science Faculty, Bangabandhu Sheikh Mujibur Rahman Science and Technology University, Gopalganj-8100, Bangladesh
| | | | - Divya Jain
- Department of Bioscience and Biotechnology, Banasthali Vidyapith, Rajasthan-304022, India
| | - Rasel Khan
- Pharmacy Discipline, Life Science School, Khulna University, Khulna-9280, Bangladesh
| | - Abu Saim Saikat
- Department of Biochemistry and Molecular Biology, Life Science Faculty, Bangabandhu Sheikh Mujibur Rahman Science and Technology University, Gopalganj 8100, Bangladesh
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Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes. Foods 2021; 10:foods10030565. [PMID: 33803221 PMCID: PMC8001832 DOI: 10.3390/foods10030565] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/03/2021] [Accepted: 03/04/2021] [Indexed: 01/19/2023] Open
Abstract
Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients. Husks were high in ash, arabinoxylans, procyanidin B3, prodelphinidin B4 and p-coumaric, ferulic and diferulic bound acids, resulting in a high antioxidant capacity. The outermost layers provided a similar content of those bioactive compounds and antioxidant capacity that were high in husks, and also an elevated content of tocols, representing the most valuable source of bioactive compounds. Intermediate layers provided high protein content, β-glucans, tocopherols and such phenolic compounds as catechins and bound hydroxybenzoic acid. The endosperm had very high β-glucan content and relative high levels of catechins and hydroxybenzoic acid. Based on the spatial distribution of the bioactive compounds, the outermost 30% pearling fractions seem the best option to exploit the antioxidant capacity of barley to the full, whereas pearled grains supply β-glucans enriched flours. Current regulations require elimination of inedible husks from human foods. However, due to their high content in bioactive compounds and antioxidant capacity, they should be considered as a valuable material, at least for animal feeds.
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19
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Obadi M, Sun J, Xu B. Highland barley: Chemical composition, bioactive compounds, health effects, and applications. Food Res Int 2021; 140:110065. [DOI: 10.1016/j.foodres.2020.110065] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 12/15/2022]
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Zhang T, Ma J, Wu X, Hao Z, Dun C, Chen C. Qualitative and semi-quantitative assessment of anthocyanins in Tibetan hulless barley from different geographical locations by UPLC-QTOF-MS and their antioxidant capacities. OPEN CHEM 2021. [DOI: 10.1515/chem-2020-0186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Abstract
Tibetan hulless barley (“qingke” in Chinese) is a valuable food in Tibet. Purple qingke (PQK) and black qingke (BQK), two special pigmented types of hulless barley, have traditionally been widely cultivated and consumed in Tibet for thousands of years. The composition and contents of anthocyanins of two cultivars are unknown. This study aimed to explore the composition and contents of anthocyanins of two cultivars and their antioxidant capacities. Six anthocyanins were identified by ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry from barley, most of the anthocyanins were acylated by malonyl group. The total anthocyanin contents ranged from 141 to 2,304 μg/g in PQK and from 248.7 to 2902.9 μg/g in BQK. Furthermore, qingke has strong antioxidant activity against DPPH, ABTS˙+, and FRAP. Qingke may be useful for treating or preventing diseases caused by the overproduction of radicals.
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Affiliation(s)
- Tangwei Zhang
- Institute of Agricultural Product Quality Standard and Testing Research, Tibet Academy of Agricultural and Animal Husbandry Sciences , Lhasa , People’s Republic of China
| | - Jialin Ma
- Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences , Xining , People’s Republic of China
| | - Xuelian Wu
- Institute of Agricultural Product Quality Standard and Testing Research, Tibet Academy of Agricultural and Animal Husbandry Sciences , Lhasa , People’s Republic of China
| | - Zhihua Hao
- Institute of Agricultural Product Quality Standard and Testing Research, Tibet Academy of Agricultural and Animal Husbandry Sciences , Lhasa , People’s Republic of China
| | - Ci Dun
- Institute of Agricultural Product Quality Standard and Testing Research, Tibet Academy of Agricultural and Animal Husbandry Sciences , Lhasa , People’s Republic of China
| | - Chen Chen
- Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences , Xining , People’s Republic of China
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21
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Loskutov IG, Khlestkina EK. Wheat, Barley, and Oat Breeding for Health Benefit Components in Grain. PLANTS (BASEL, SWITZERLAND) 2021; 10:E86. [PMID: 33401643 PMCID: PMC7823506 DOI: 10.3390/plants10010086] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/30/2020] [Accepted: 12/30/2020] [Indexed: 02/08/2023]
Abstract
Cereal grains provide half of the calories consumed by humans. In addition, they contain important compounds beneficial for health. During the last years, a broad spectrum of new cereal grain-derived products for dietary purposes emerged on the global food market. Special breeding programs aimed at cultivars utilizable for these new products have been launched for both the main sources of staple foods (such as rice, wheat, and maize) and other cereal crops (oat, barley, sorghum, millet, etc.). The breeding paradigm has been switched from traditional grain quality indicators (for example, high breadmaking quality and protein content for common wheat or content of protein, lysine, and starch for barley and oat) to more specialized ones (high content of bioactive compounds, vitamins, dietary fibers, and oils, etc.). To enrich cereal grain with functional components while growing plants in contrast to the post-harvesting improvement of staple foods with natural and synthetic additives, the new breeding programs need a source of genes for the improvement of the content of health benefit components in grain. The current review aims to consider current trends and achievements in wheat, barley, and oat breeding for health-benefiting components. The sources of these valuable genes are plant genetic resources deposited in genebanks: landraces, rare crop species, or even wild relatives of cultivated plants. Traditional plant breeding approaches supplemented with marker-assisted selection and genetic editing, as well as high-throughput chemotyping techniques, are exploited to speed up the breeding for the desired genotуpes. Biochemical and genetic bases for the enrichment of the grain of modern cereal crop cultivars with micronutrients, oils, phenolics, and other compounds are discussed, and certain cases of contributions to special health-improving diets are summarized. Correlations between the content of certain bioactive compounds and the resistance to diseases or tolerance to certain abiotic stressors suggest that breeding programs aimed at raising the levels of health-benefiting components in cereal grain might at the same time match the task of developing cultivars adapted to unfavorable environmental conditions.
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Affiliation(s)
- Igor G. Loskutov
- Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg 190000, Russia;
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22
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Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health. Nutrients 2020; 12:nu12102922. [PMID: 32987758 PMCID: PMC7598678 DOI: 10.3390/nu12102922] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/19/2020] [Accepted: 09/20/2020] [Indexed: 12/26/2022] Open
Abstract
Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.
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Bastin A, Sadeghi A, Nematollahi MH, Abolhassani M, Mohammadi A, Akbari H. The effects of malvidin on oxidative stress parameters and inflammatory cytokines in LPS-induced human THP-1 cells. J Cell Physiol 2020; 236:2790-2799. [PMID: 32914418 DOI: 10.1002/jcp.30049] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/25/2020] [Accepted: 08/27/2020] [Indexed: 01/29/2023]
Abstract
Malvidin is an anthocyanin which is involved in inhibiting inflammatory-related mediators in inflammatory diseases; however, its mechanism of action in THP-1 cells is not yet known. THP-1 is a human monocytic cell line that is derived from patients with acute monocytic leukemia. The present study aimed to investigate the effect of malvidin on inflammatory responses and oxidative stress in lipopolysaccharide (LPS)-induced THP-1 cells. THP-1 cells were stimulated with LPS (50 ng/ml) to induce inflammation in the presence or absence of malvidin. The anti/proinflammatory cytokines were evaluated by real-time polymerase chain reaction and enzyme-linked immunosorbent assay. Total protein levels/phosphorylation of c-Jun N-terminal kinase (JNK), P65-NF-κB, and IKKα/IKKβ were evaluated by western blot analysis. Malondialdehyde (MDA) and nitric oxide (NO) metabolite levels, ferric reducing antioxidant power (FRAP), total thiol (T-SH) content, and superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity were measured to evaluate the antioxidant activity of malvidin in THP-1 cells. Treatment of LPS-stimulated THP-1 cells with malvidin (100 and 200 μM) led to the significant inhibition of interleukin-6 (IL-6), tumor necrosis factor-α, and IL-1β messenger RNA (mRNA) expression and protein levels as well as a significant increase in the IL-10 mRNA expression and protein secretion. Moreover, 200 μM malvidin treatment reduced the phosphorylation of JNK, IKKα/IKKβ, and P65-NF-κB. These findings showed that malvidin not only decreased the MDA and NO metabolite levels but also increased the FRAP and T-SH content as well as SOD and GPx activities. The findings of the present study demonstrated the potential role of malvidin in blocking inflammation and oxidative stress induced by LPS in THP-1 cell line, suggesting that malvidin is likely to be a therapeutic agent for inflammatory diseases.
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Affiliation(s)
- Alireza Bastin
- Herbal and Traditional Medicine Research Center, Kerman University of Medical Sciences, Kerman, Iran
| | - Asie Sadeghi
- Pharmaceutical Sciences and Cosmetic Products Research Center, Kerman University of Medical Sciences, Kerman, Iran.,Department of Clinical Biochemistry, Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran
| | - Mohammad Hadi Nematollahi
- Physiology Research Center, Institute of Basic and Clinical Physiology Sciences, Kerman University of Medical Sciences, Kerman, Iran
| | - Moslem Abolhassani
- Department of Clinical Biochemistry, Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran
| | - Abbas Mohammadi
- Department of Clinical Biochemistry, Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran
| | - Hamed Akbari
- Endocrinology and Metabolism Research Center, Institute of Basic and Clinical Physiology Sciences, Kerman University of Medical Sciences, Kerman, Iran
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Guo T, Horvath C, Chen L, Chen J, Zheng B. Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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25
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Martínez-Subirà M, Romero MP, Puig E, Macià A, Romagosa I, Moralejo M. Purple, high β-glucan, hulless barley as valuable ingredient for functional food. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109582] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Bastin AR, Sadeghi A, Abolhassani M, Doustimotlagh AH, Mohammadi A. Malvidin prevents lipopolysaccharide‐induced oxidative stress and inflammation in human peripheral blood mononuclear cells. IUBMB Life 2020; 72:1504-1514. [DOI: 10.1002/iub.2286] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 03/15/2020] [Accepted: 03/21/2020] [Indexed: 12/28/2022]
Affiliation(s)
- Ali R. Bastin
- Department of Clinical Biochemistry, Afzalipour School of MedicineKerman University of Medical Sciences Kerman Iran
| | - Asie Sadeghi
- Department of Clinical Biochemistry, Afzalipour School of MedicineKerman University of Medical Sciences Kerman Iran
| | - Moslem Abolhassani
- Department of Clinical Biochemistry, Afzalipour School of MedicineKerman University of Medical Sciences Kerman Iran
| | - Amir H. Doustimotlagh
- Medicinal Plants Research CenterYasuj University of Medical Sciences Yasuj Iran
- Department of Clinical Biochemistry, Faculty of MedicineYasuj University of Medical Sciences Yasuj Iran
| | - Abbas Mohammadi
- Department of Clinical Biochemistry, Afzalipour School of MedicineKerman University of Medical Sciences Kerman Iran
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Wang Y, Zhao L, Zhang R, Yang X, Sun Y, Shi L, Xue P. Optimization of ultrasound-assisted extraction by response surface methodology, antioxidant capacity, and tyrosinase inhibitory activity of anthocyanins from red rice bran. Food Sci Nutr 2020; 8:921-932. [PMID: 32148801 PMCID: PMC7020273 DOI: 10.1002/fsn3.1371] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 11/20/2019] [Accepted: 11/28/2019] [Indexed: 12/12/2022] Open
Abstract
The anthocyanins contents from red rice bran were characterized by HPLC/MS. Response surface methodology was used to optimize the ultrasound-assisted extraction of red rice bran anthocyanin. The antioxidant activities were evaluated in terms of IC50. The tyrosinase inhibitory activities of the anthocyanin samples from red rice bran and the standard substances were determined by a spectrophotometric method. According to mass spectrometry information, the main component of anthocyanins is paeoniflorin (m/z = 480). The optimized anthocyanin level was 5.80 mg/g under the following conditions: solid-liquid ratio of 1:17.46; ethanol concentration of 78.37%; ultrasonication time of 55.23 min; and pH of 2.31. The IC50 value of the DPPH radical scavenging and the superoxide anion scavenging activities of the sample were 53.51 and 2,375 μg/ml; those of the standard were 14.60 and 64.74 μg/ml; and those of vitamin C were 24.45 and 136.25 μg/ml, respectively. The IC50 values of the tyrosinase inhibition activities of the sample and Vc were 4.26 and 2.18 μg/ml, respectively. There is a significant difference (p < .05) between the activities of the three, which may be caused by the purity of the extract. Red rice bran anthocyanins have valuable research and development prospects as skin whiteners and healthcare products.
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Affiliation(s)
- Yujie Wang
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Lei Zhao
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Ruoyu Zhang
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Xiushi Yang
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
| | - Yanghua Sun
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Longlong Shi
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Peng Xue
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
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28
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Ikram S, Zhang H, Ming H, Wang J. Recovery of major phenolic acids and antioxidant activity of highland barley brewer’s spent grains extracts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14308] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Sana Ikram
- Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China
| | - Haoyi Ming
- Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China
- Key Laboratory of Space Nutrition and Food Engineering School of Food Science and Chemical Engineering Beijing Technology & Business University (BTBU) Beijing China
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29
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Wu W, Qiu J, Wang A, Li Z. Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Crit Rev Food Sci Nutr 2019; 60:1447-1474. [DOI: 10.1080/10408398.2019.1574708] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Weijing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
- Laboratory of nutrition and food safety, Xiamen Medical College, Xiamen, Fujian, China
| | - Ju Qiu
- Ministry of Agriculture, Institute of Food and Nutrition Development, Haidian, Beijing, China
| | - Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia, USA
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
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30
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Phenolic profiles, β-glucan contents, and antioxidant capacities of colored Qingke (Tibetan hulless barley) cultivars. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.04.001] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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31
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Zhu F. Anthocyanins in cereals: Composition and health effects. Food Res Int 2018; 109:232-249. [PMID: 29803446 DOI: 10.1016/j.foodres.2018.04.015] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 03/30/2018] [Accepted: 04/12/2018] [Indexed: 12/20/2022]
Abstract
Coloured (black, purple, blue, pink, red, and brown) cereal grains have gained much attention recently due to attractive nutritional values. A major type of pigments responsible for the colours as well as the health benefits of the cereals are anthocyanins. Focusing on the recent updates, this review summarises the chemical composition of the anthocyanins in diverse cereals including maize, rice, wheat, barley, sorghum, millet, and rye. There is a great diversity in anthocyanin composition among various cereals. Special cereal genotypes with much enhanced anthocyanin content (e.g., endosperm of rice kernels rich in anthocyanins) have been developed by genetic means. The coloured cereals as potential ingredients for functional food production have been subjected to extensive research for health benefits. Both in vitro and in vivo studies on the health effects of the anthocyanins from the cereals have been summarised. The claimed health benefits include anti-oxidation, anti-cancer, glycemic and bodyweight regulation, neuroprotection, retinal protection, hypolipidemia, hepatoprotection, and anti-ageing. These health effects suggest potential uses of the cereal anthocyanins for positive human nutrition. However, clinical and human studies are needed to confirm these claimed health effects.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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32
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Huang WY, Wang XN, Wang J, Sui ZQ. Malvidin and its Glycosides from Vaccinium ashei Improve Endothelial Function by Anti-inflammatory and Angiotensin I-Converting Enzyme Inhibitory Effects. Nat Prod Commun 2018. [DOI: 10.1177/1934578x1801300115] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Protective effects of malvidin and the glycosides from Vaccinium ashei on endothelial cells were investigated. The results showed that malvidin, malvidin-3-glucoside, malvidin-3-galactoside, and their mixture could defend endothelial cells from damage caused by TNF-α, and inhibit monocyte chemotactic protein-1, intercellular adhesion molecule-1, vascular cell adhesion molecule-1, and angiotensin I-converting enzyme expression. In addition, they could inhibit degradation of IκBα and obstruct the nuclear translocation of p65, suggesting the anti-inflammatory mechanism of NF-κB pathway. The results indicated blueberry anthocyanins could be potential inflammation and ACE inhibitors, and blueberry could be functional foods advantageous to maintain a healthy cardiovascular population.
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Affiliation(s)
- Wu-Yang Huang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, PR China 210014
| | - Xing-Na Wang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, PR China 210014
| | - Jing Wang
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu, PR China 210037
| | - Zhong-Quan Sui
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Effect of sulfated galactan from Porphyra haitanensis on H 2O 2-induced premature senescence in WI-38 cells. Int J Biol Macromol 2017; 106:1235-1239. [PMID: 28860061 DOI: 10.1016/j.ijbiomac.2017.08.123] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 08/21/2017] [Accepted: 08/22/2017] [Indexed: 02/01/2023]
Abstract
Porphyran sulfated galactan extracted from red algae Porphyra haitanensis is a sulfated polysaccharide, which possesses excellent activities. In the present study, WI-38 cells were treated with H2O2 to induce premature senescence and then the protection of porphyran against aging in vitro and associated molecular mechanisms were investigated. The protection occurred in a dose-dependent manner, offering an optimal efficacy starting at 10μg/mL. The proportion of SA-β-gal positive cells in porphyran group decreases from 53% to 23% in the cultures at 30 PDs. Porphyran has been detected specifically reducing SAHF-like foci formation in senescent cells. In addition, porphyran significantly affected the p53-p21 pathways in H2O2-treated WI-38 cells. Our data suggest the promising role of porphyran as an attractive and bio-safe agent with the potential to retard senescence and attenuate senescence-related diseases.
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34
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Dai T, Shi K, Chen G, Shen Y, Pan T. Malvidin attenuates pain and inflammation in rats with osteoarthritis by suppressing NF-κB signaling pathway. Inflamm Res 2017; 66:1075-1084. [DOI: 10.1007/s00011-017-1087-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 08/08/2017] [Accepted: 08/17/2017] [Indexed: 01/15/2023] Open
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35
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Zhang XW, Jiang QT, Wei YM, Liu C. Inheritance analysis and mapping of quantitative trait loci (QTL) controlling individual anthocyanin compounds in purple barley (Hordeum vulgare L.) grains. PLoS One 2017; 12:e0183704. [PMID: 28832657 PMCID: PMC5568277 DOI: 10.1371/journal.pone.0183704] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Accepted: 08/09/2017] [Indexed: 11/19/2022] Open
Abstract
Anthocyanin-rich barley can have great potential in promoting human health and in developing nutraceuticals and functional foods. As different anthocyanin compounds have different antioxidant activities, breeding cultivars with pre-designed anthocyanin compositions could be highly desirable. Working toward this possibility, we assessed and reported for the first time the genetic control of individual anthocyanin compounds in barley. Of the ten anthocyanins assessed, two, peonidin-3-glucoside (P3G) and cyanidin-3-glucoside (C3G), were major components in the purple pericarp barley genotype RUSSIA68. Quantitative trait locus (QTL) mapping showed that both anthocyanin compounds were the interactive products of two loci, one located on chromosome arm 2HL and the other on 7HS. However, the two different anthocyanin components seem to be controlled by different interactions between the two loci. The effects of the 7HS locus on P3G and C3G were difficult to detect without removing the effect of the 2HL locus. At least one copy of the 2HL alleles from the purple pericarp parent was required for the synthesis of P3G. This does not seem to be the case for the production of C3G which was produced in each of all the different allele combinations between the two loci. Typical maternal effect was also observed in the inheritance of purple pericarp grains in barley. The varied values of different compounds, coupled with their different genetic controls, highlight the need for targeting individual anthocyanins in crop breeding and food processing.
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Affiliation(s)
- Xiao-Wei Zhang
- CSIRO Agriculture & Food, St Lucia, Queensland, Australia
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, China
| | - Qian-Tao Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, China
| | - Yu-Ming Wei
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, China
| | - Chunji Liu
- CSIRO Agriculture & Food, St Lucia, Queensland, Australia
- * E-mail:
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36
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Zhang J, Yuan L, Liu W, Lin Q, Wang Z, Guan W. Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13315] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jie Zhang
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Li Yuan
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Wei Liu
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Qiong Lin
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Zhidong Wang
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Wenqiang Guan
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
- Tianjin Key Laboratory of Food Biotechnology and Food Sciences; Tianjin University of Commerce; Tianjin 300134 China
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37
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Moza J, Gujral HS. Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions. Food Chem 2016; 218:137-143. [PMID: 27719889 DOI: 10.1016/j.foodchem.2016.09.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2016] [Revised: 09/01/2016] [Accepted: 09/05/2016] [Indexed: 11/17/2022]
Abstract
Hulless barley cultivars grown at various altitudes were subjected to different conditioning treatments prior to roller milling. Amongst all treatments, conditioning grains to a moisture content of 14% for 30min was found to be optimum. The bran fractions displayed greater levels of non-starchy polysaccharides and bioactive components as compared to refined flour fraction. The presence of greater levels of β-glucan in whole barley flour and bran of high altitude cultivars affected the refined flour yield inversely. Cultivars having higher total and insoluble arabinoxylans also resulted in lower flour yields (R=-0.76; R=-0.73). The damaged starch content of barley cultivars ranged between 5.1% and 8.7% which correlated positively with the content of β-glucans (up to R=0.77) and arabinoxylans (up to R=0.80) in bran and refined flour fractions. The anthocyanin and total phenolic contents of refined flours ranged between 3.9-7.6μg/g and 1299-1607μg FAE/g and was higher for high altitude cultivars.
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Affiliation(s)
- Jessy Moza
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Hardeep Singh Gujral
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
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38
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Zhu Y, Li T, Fu X, Brennan M, Abbasi AM, Zheng B, Liu RH. The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgareL.) phenolic and antioxidant compounds. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13165] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Yong Zhu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Tong Li
- Department of Food Science; Cornell University; Ithaca NY 14853 USA
| | - Xiong Fu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Christchurch 85084 New Zealand
| | - Arshad Mehmood Abbasi
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- Department of Environmental Sciences; COMSATS Institute of Information Technology; Abbottabad 22060 Pakistan
| | - Bisheng Zheng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Rui Hai Liu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- Department of Food Science; Cornell University; Ithaca NY 14853 USA
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39
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Seo HR, Choi MJ, Choi JM, Ko JC, Ko JY, Cho EJ. Malvidin Protects WI-38 Human Fibroblast Cells Against Stress-induced Premature Senescence. J Cancer Prev 2016; 21:32-40. [PMID: 27051647 PMCID: PMC4819664 DOI: 10.15430/jcp.2016.21.1.32] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Revised: 02/15/2016] [Accepted: 02/15/2016] [Indexed: 11/06/2022] Open
Abstract
Background: Malvidin is one of the most abundant components in red wines and black rice. The effects of malvidin on aging and lifespan under oxidative stress have not been fully understood. This study focused on the anti-aging effect of malvidin on stress-induced premature senescence (SIPS) in WI-38 human lung-derived diploid fibroblasts. Methods: In order to determine the viability of WI-38 cells, MTT assay was conducted, and malondialdehyde level was determined using thiobarbituric acid-reactive substance assay. Protein expression of inflammation-related factors was also evaluated by Western blot analysis. Results: Acute and chronic oxidative stress via hydrogen peroxide (H2O2) treatment led to SIPS in WI-38 cells, which showed decreased cell viability, increased lipid peroxidation, and a shortened lifespan in comparison with non-H2O2-treated WI-38 cells. However, malvidin treatment significantly attenuated H2O2-induced oxidative stress by inhibiting lipid peroxidation and increasing cell viability. Furthermore, the lifespan of WI-38 cells was prolonged by malvidin treatment. In addition, malvidin downregulated the expression of oxidative stress-related proteins, including NF-κB, COX-2, and inducible nitric oxide synthase. Furthermore, protein expression levels of p53, p21, and Bax were also regulated by malvidin treatment in WI-38 cells undergoing SIPS. Conclusions: Malvidin may potentially inhibit the aging process by controlling oxidative stress.
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Affiliation(s)
- Hye Rin Seo
- Department of Food Science and Nutrition, Pusan National University, Busan, Rural Development Administration, Miryang, Korea
| | - Mi Jin Choi
- Department of Food Science and Nutrition, Pusan National University, Busan, Rural Development Administration, Miryang, Korea
| | - Ji Myung Choi
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang, Korea
| | - Jong Cheol Ko
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang, Korea
| | - Jee Yeon Ko
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang, Korea
| | - Eun Ju Cho
- Department of Food Science and Nutrition, Pusan National University, Busan, Rural Development Administration, Miryang, Korea
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40
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Moza J, Gujral HS. Starch digestibility and bioactivity of high altitude hulless barley. Food Chem 2016; 194:561-8. [DOI: 10.1016/j.foodchem.2015.07.149] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Revised: 07/30/2015] [Accepted: 07/31/2015] [Indexed: 11/25/2022]
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41
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Huang W, Zhu Y, Li C, Sui Z, Min W. Effect of Blueberry Anthocyanins Malvidin and Glycosides on the Antioxidant Properties in Endothelial Cells. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2016; 2016:1591803. [PMID: 27034731 PMCID: PMC4789434 DOI: 10.1155/2016/1591803] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Accepted: 02/11/2016] [Indexed: 11/19/2022]
Abstract
The objective of this research was to survey the antioxidant functional role of the main anthocyanins of blueberries in endothelial cells. Changes on the reactive oxygen species (ROS), xanthine oxidase-1 (XO-1), superoxide dismutase (SOD), and heme oxygenase-1 (HO-1) in cells of malvidin and the two glycosides were investigated. The results showed that these anthocyanins decreased the levels of ROS and XO-1 but increased the levels of SOD and HO-1. Glycosides improved the antioxidant capacity of malvidin to a great extent. The changes in the antioxidant properties of malvidin-3-glucoside were more pronounced than malvidin-3-galactoside. Variation in levels of malvidin-3-glucoside and malvidin-3-galactoside had a significant impact on antioxidant properties to different extents. It indicates that blueberries are a good resource of anthocyanins, which can protect cells from oxidative deterioration and use blueberry as a potential functional food to prevent diseases related to oxidative stress.
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Affiliation(s)
- Wuyang Huang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Yunming Zhu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Chunyang Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhongquan Sui
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Weihong Min
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
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42
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Kong X, Kasapis S, Zhu P, Sui Z, Bao J, Corke H. Physicochemical and structural characteristics of starches from Chinese hull-less barley cultivars. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12984] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiangli Kong
- Institute of Nuclear Agricultural Science; College of Agriculture and Biotechnology; Zhejiang University; Hangzhou 310029 China
| | - Stefan Kasapis
- School of Applied Sciences; RMIT University; City Campus Melbourne Vic. 3001 Australia
| | - Ping Zhu
- Institute of Nuclear Agricultural Science; College of Agriculture and Biotechnology; Zhejiang University; Hangzhou 310029 China
| | - Zhongquan Sui
- Department of Food Science and Engineering; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Science; College of Agriculture and Biotechnology; Zhejiang University; Hangzhou 310029 China
| | - Harold Corke
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
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43
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Huang WY, Liu YM, Wang J, Wang XN, Li CY. Anti-inflammatory effect of the blueberry anthocyanins malvidin-3-glucoside and malvidin-3-galactoside in endothelial cells. Molecules 2014; 19:12827-41. [PMID: 25153881 PMCID: PMC6271830 DOI: 10.3390/molecules190812827] [Citation(s) in RCA: 85] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Revised: 07/31/2014] [Accepted: 08/08/2014] [Indexed: 01/13/2023] Open
Abstract
Blueberry fruits have a wide range of health benefits because of their abundant anthocyanins, which are natural antioxidants. The purpose of this study was to investigate the inhibitory effect of blueberry's two main anthocyanins (malvidin-3-glucoside and malvidin-3-galactoside) on inflammatory response in endothelial cells. These two malvidin glycosides could inhibit tumor necrosis factor-alpha (TNF-α) induced increases of monocyte chemotactic protein-1 (MCP-1), intercellular adhesion molecule-1 (ICAM-1), and vascular cell adhesion molecule-1 (VCAM-1) production both in the protein and mRNA levels in a concentration-dependent manner. Mv-3-glc at the concentration of 1 μM could inhibit 35.9% increased MCP-1, 54.4% ICAM-1, and 44.7% VCAM-1 protein in supernatant, as well as 9.88% MCP-1 and 48.6% ICAM-1 mRNA expression (p<0.05). In addition, they could decrease IκBα degradation (Mv-3-glc, Mv-3-gal, and their mixture at the concentration of 50 μM had the inhibition rate of 84.8%, 75.3%, and 43.2%, respectively, p<0.01) and block the nuclear translocation of p65, which suggested their anti-inflammation mechanism was mediated by the nuclear factor-kappa B (NF-κB) pathway. In general malvidin-3-glucoside had better anti-inflammatory effect than malvidin-3-galactoside. These results indicated that blueberry is good resource of anti-inflammatory anthocyanins, which can be promising molecules for the development of nutraceuticals to prevent chronic inflammation in many diseases.
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Affiliation(s)
- Wu-Yang Huang
- Department of Functional Food and Bio-active compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Ya-Mei Liu
- National Technical Research Centre of Veterinary Biological Products, Jiangsu Academy of Agricultural Science, Nanjing 210014, China.
| | - Jian Wang
- Department of Functional Food and Bio-active compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Xing-Na Wang
- Department of Functional Food and Bio-active compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Chun-Yang Li
- Department of Functional Food and Bio-active compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
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Huang WY, Wang J, Liu YM, Zheng QS, Li CY. Inhibitory effect of Malvidin on TNF-α-induced inflammatory response in endothelial cells. Eur J Pharmacol 2013; 723:67-72. [PMID: 24333549 DOI: 10.1016/j.ejphar.2013.11.041] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2013] [Revised: 11/22/2013] [Accepted: 11/22/2013] [Indexed: 01/13/2023]
Abstract
Vascular inflammatory responses are key mediators of endothelial dysfunction that leads to various pathologies in many diseases including atherosclerosis and cancer. The purpose of the study was to investigate the effects and molecular mechanisms of Malvidin, a natural pigment with strong antioxidant activity, on regulating inflammatory response in endothelial cells. Our results showed that tumor necrosis factor-alpha (TNF-α) significantly increased the protein or mRNA levels of monocyte chemotactic protein-1 (MCP-1), intercellular adhesion molecule-1 (ICAM-1), and vascular cell adhesion molecule-1 (VCAM-1), whereas pretreatment with Malvidin inhibited TNF-α-induced increases of MCP-1, ICAM-1, and VCAM-1 production in a concentration-dependent manner. In addition, Malvidin could inhibit degradation of IκBα and the nuclear translocation of p65, which suggesting the anti-inflammation mechanism of Malvidin by the nuclear factor kappa B (NF-κB) pathway. These results indicate the potential role of Malvidin in preventing chronic inflammation in many diseases.
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Affiliation(s)
- Wu-Yang Huang
- Department of Functional Food and Bio-active Compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, PR China
| | - Jian Wang
- Department of Functional Food and Bio-active Compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ya-Mei Liu
- National Technical Research Centre of Veterinary Biological Products, Jiangsu Academy of Agricultural Science, Nanjing 210014, PR China
| | - Qi-Sheng Zheng
- National Technical Research Centre of Veterinary Biological Products, Jiangsu Academy of Agricultural Science, Nanjing 210014, PR China
| | - Chun-Yang Li
- Department of Functional Food and Bio-active Compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, PR China.
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Mena P, Ascacio-Valdés JA, Gironés-Vilaplana A, Del Rio D, Moreno DA, García-Viguera C. Assessment of pomegranate wine lees as a valuable source for the recovery of (poly)phenolic compounds. Food Chem 2013; 145:327-34. [PMID: 24128485 DOI: 10.1016/j.foodchem.2013.08.039] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 07/19/2013] [Accepted: 08/01/2013] [Indexed: 12/21/2022]
Abstract
Wine lees are the residue formed at the bottom of recipients containing wine after fermentation and are mainly composed of yeast. They can be applied for the recovery of value-added phytochemicals owing to the ability of yeast to form molecular interactions with (poly)phenolic compounds. This study aimed to evaluate the potential use of lees obtained as by-products after winemaking of pomegranate (Punica granatum L.) juice. Pomegranate wine lees showed high both phenolic content (about 30 mg GAE/g dry matter) and antioxidant capacity by DPPH and ABTS(+) assays. The phytochemical screening of this by-product by UHPLC-ESI-MS(n) allowed the identification of up to 39 chemicals, being hydrolysable tannins and anthocyanins the predominant structures. Ellagic acid and gallic acid were present in high amounts. In addition, mineral composition was also assessed. Overall, pomegranate wine lees resulted in a promising source for the recovery of bioactive polyphenols with potential applications in different industrial fields.
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Affiliation(s)
- Pedro Mena
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain.
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