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Timm TG, Costa TM, Alberton MD, Helm CV, Tavares LBB. Mushroom β-glucans: application and innovation for food industry and immunotherapy. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12656-4. [PMID: 37410138 DOI: 10.1007/s00253-023-12656-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/15/2023] [Accepted: 06/19/2023] [Indexed: 07/07/2023]
Abstract
Among the most important sources of β-glucans are edible and medicinal mushrooms. These molecules are components of the cellular wall of basidiomycete fungi (mushrooms) and can be extracted even from the basidiocarp as the mycelium and its cultivation extracts or biomasses. Mushroom β-glucans are recognized by their potential effects as immunostimulants and immunosuppressants. They are highlighted as anticholesterolemic, anti-inflammatory, adjuvant in diabetes mellitus, mycotherapy for cancer treatment, as well as adjuvants for COVID-19 vaccines. Due to their relevance, several techniques of β-glucans extraction, purification, and analysis have already been described. Despite the previous knowledge of β-glucans' benefits for human nutrition and health, the main information about this topic refers to the molecular identification, properties, and benefits, as well as their synthesis and action on cells. Studies on biotechnology industry applications (product development) and the registered products of β-glucans from mushrooms are still limited and more common for feed and healthcare. In this context, this paper reviews the biotechnological production of food products containing β-glucans from basidiomycete fungi, focusing on food enrichment, and presents a new perspective on fungi β-glucans' use as potential immunotherapy agents. KEY POINTS: • Mushrooms' β-glucans for product development in the biotechnology industry • Biotechnological production of food products containing mushrooms' β-glucans • Basidiomycete fungi β-glucans are used as potential immunotherapy agents.
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Affiliation(s)
- Thaynã Gonçalves Timm
- Environmental Engineering Graduate Program, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil.
| | | | - Michele Debiasi Alberton
- Pharmaceutical Science Department, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil
| | - Cristiane Vieira Helm
- Brazilian Agricultural Research Corporation, Research Center of Forestry - Embrapa Florestas, Colombo, Paraná, Brazil
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2
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Yurt B. Effect of Hydrogen-Enriched Solvents on the Extraction of Phytochemicals in Propolis. ACS OMEGA 2023; 8:14264-14270. [PMID: 37091398 PMCID: PMC10116537 DOI: 10.1021/acsomega.3c01673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Accepted: 03/31/2023] [Indexed: 05/03/2023]
Abstract
Propolis, one of the most important bee products, cannot be used in its raw form. The efficiency of the bioactive components of propolis increases with the extraction process. The choice of solvent to be used in the extraction of propolis is effective in determining the properties of the extract. Ethanol is the most widely used solvent, which significantly increases the efficiency of its bioactive components in the extraction of propolis. Effective nonalcohol-based extraction techniques have become important since alcohol-based extracts cause some discomfort and cannot be used in people with alcohol intolerance. The use of water in propolis extraction is less preferred than ethanol because it does not thoroughly dissolve the bioactive components. In this study, the effect of incorporating hydrogen into solvents (water, ethanol, and methanol) on the extraction of total phenolic content, total flavonoid content, antioxidant activities, and phenolic compound profile of the propolis sample was evaluated. Incorporation of H2 into water, ethanol, and methanol led to an increase in total phenolic content by 19.08, 5.43, and 12.71% and in the total flavonoid content by 28.97, 17.13, and 2.06%, respectively. Besides, the highest increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activities were observed in hydrogen-rich water (4.4%) and hydrogen-rich ethanol (32.4%) compared to their counterparts, respectively. On the other hand, incorporation of H2 into different solvents led to significant increases in different phenolics, and it was observed that the level of change was dependent on the type of the phenolic compound and the solvent used. This study is important in terms of using hydrogen-enriched solvents to extract phenolics from propolis for the first time. Using hydrogen-rich solvents, specifically hydrogen-rich water, was observed to be an effective method for the improvement of phytochemical extraction efficiency in propolis.
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Minić DAP, Milinčić DD, Kolašinac S, Rac V, Petrović J, Soković M, Banjac N, Lađarević J, Vidović BB, Kostić AŽ, Pavlović VB, Pešić MB. Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. Food Chem 2023; 402:134299. [DOI: 10.1016/j.foodchem.2022.134299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022]
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ALWAZEER D, ELNASANELKASIM MA, ÇİÇEK S, Engin T, Çiğdem A, Karaoğul E. Comparative Study of Phytochemical Extraction Using Hydrogen-Rich Water and Supercritical Fluid Extraction Methods. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.01.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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5
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Impact of washing crude olive pomace oil with hydrogen-rich water and incorporating hydrogen into extraction solvents on quality attributes and phytochemical content of oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01801-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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6
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Câmara Neto JF, Campelo MDS, Cerqueira GS, de Miranda JAL, Guedes JAC, de Almeida RR, Soares SDA, Gramosa NV, Zocolo GJ, Vieira ÍGP, Ricardo NMPS, Ribeiro MENP. Gastroprotective effect of hydroalcoholic extract from Agaricus blazei Murill against ethanol-induced gastric ulcer in mice. JOURNAL OF ETHNOPHARMACOLOGY 2022; 292:115191. [PMID: 35292374 DOI: 10.1016/j.jep.2022.115191] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 02/27/2022] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The use of mushrooms in medicine is quite old and the first report about the use of genus Agaricus in treatment of ulcers occurred in Byzantine period. This mushroom is widely consumed as food, tea, food supplements, as well as nutraceutical and cosmeceutical applications, being cultivated and appreciated in several countries such as Brazil, Korea, Japan and China. AIM OF THE STUDY This study aimed to characterize the chemical profile and the potential gastroprotective effect of hydroalcoholic extract from Agaricus blazei Murill (HEAb). MATERIALS AND METHODS The extract was chemically characterized by elemental analysis, UPLC-QTOF-MSE, Nuclear Magnetic Resonance (NMR) and high-performance liquid chromatography (HPLC) techniques to elucidate the metabolites present in the extract. The quantification of phenolic compounds and the in vitro antioxidant activities were performed and the gastroprotective effect of this extract was evaluated against ethanol-induced gastric ulcer model. HEAb was administered by gavage at 5, 25 and 50 mg kg-1 and N-acetylcysteine at 300 mg kg-1 (positive control). Furthermore, the pathways of nitric oxide (NO), Cyclic Guanylate Monophosphate (cGMP), prostaglandins (PGs) and the involvement of ATP-sensitive K+ Channels were modulated. RESULTS Mannitol, malic acid, pyroglutamic acid, L-agaritine and L-valine were putatively identified by UPLC-QTOF-MSE in HEAb. In addition, it was possible to identify mannitol by the intense signals in the NMR spectra, being still quantified as the main compound in the extract by HPLC. The contents of total phenols and flavonoids corroborated with the good antioxidant activity of HEAb. This study observed that HEAb at 25 and 50 mg kg-1 had gastroprotection effect demonstrated by the reduction of histopathological parameters and the reduction of mastocytosis in the stomach of mice. CONCLUSIONS In this study was possible to conclude that HEAb has gastroprotective effect related to the involvement of NO and PG pathways in the ethanol-induced gastric ulcer model in mice.
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Affiliation(s)
- João Francisco Câmara Neto
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Centro de Ciências, Universidade Federal do Ceará, Fortaleza, CE, CEP 60440-900, Brasil
| | - Matheus da Silva Campelo
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Centro de Ciências, Universidade Federal do Ceará, Fortaleza, CE, CEP 60440-900, Brasil
| | - Gilberto Santos Cerqueira
- Núcleo de Ensino e Pesquisa em Microscopia e Processamento de Imagens, Departamento de Morfologia, Centro de Ciências da Saúde, Universidade Federal do Ceará, Fortaleza, CE, CEP 60440-900, Brasil.
| | - João Antônio Leal de Miranda
- Núcleo de Ensino e Pesquisa em Microscopia e Processamento de Imagens, Departamento de Morfologia, Centro de Ciências da Saúde, Universidade Federal do Ceará, Fortaleza, CE, CEP 60440-900, Brasil
| | | | - Raimundo Rafael de Almeida
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Centro de Ciências, Universidade Federal do Ceará, Fortaleza, CE, CEP 60440-900, Brasil
| | - Sandra de Aguiar Soares
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Centro de Ciências, Universidade Federal do Ceará, Fortaleza, CE, CEP 60440-900, Brasil
| | - Nilce Viana Gramosa
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Centro de Ciências, Universidade Federal do Ceará, Fortaleza, CE, CEP 60440-900, Brasil
| | - Guilherme Julião Zocolo
- Embrapa Agroindústria Tropical. Rua Dra. Sara Mesquita, 2270 - Pici, CEP 60020-181, Fortaleza, CE, Brasil
| | - Ícaro Gusmão Pinto Vieira
- Parque de Desenvolvimento Tecnológico, Universidade Federal do Ceará, Avenida do Contorno, CEP 60455-970, Fortaleza, CE, Brasil
| | - Nágila Maria Pontes Silva Ricardo
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Centro de Ciências, Universidade Federal do Ceará, Fortaleza, CE, CEP 60440-900, Brasil.
| | - Maria Elenir Nobre Pinho Ribeiro
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Centro de Ciências, Universidade Federal do Ceará, Fortaleza, CE, CEP 60440-900, Brasil.
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Cheng LJ, Sanguansri L, Hlaing MM, Singh T, Shrestha P, Augustin MA. Use of vegetables for enhancing oxidative stability of omega-3 oils in the powdered state. Food Chem 2022; 370:131340. [PMID: 34662791 DOI: 10.1016/j.foodchem.2021.131340] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 09/10/2021] [Accepted: 10/02/2021] [Indexed: 01/05/2023]
Abstract
The preliminary study examined the effectiveness of various vegetables for the stabilisation of omega-3 oil powders against oxidative deterioration. Purees made from different vegetables (mushroom, brussels sprouts, broccoli, cauliflower, snow peas, tomato, and garlic) were employed for preparation of vegetable-tuna oil emulsions, which were subsequently freeze-dried into powders. Oxipres® data showed that vegetable-tuna oil powders had longer induction periods than neat tuna oil. During accelerated oxidation storage (40 °C/4weeks), eicosapentaenoic and docosahexaenoic acids in the vegetable-tuna oil powders were protected against oxidation, and there were lower levels of headspace secondary and tertiary oxidation products. Whole vegetable purees were suitable protective matrices for omega-3 oils. Of the various vegetable purees examined for protective effects against omega-3 oxidation, mushroom, brussels sprouts, broccoli, and cauliflower were superior to snow peas, garlic and tomato. The antioxidant properties of phytonutrients inherent in various vegetables are likely contributors to protection of omega-3 oil powders against oxidation.
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Affiliation(s)
- L J Cheng
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - L Sanguansri
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - M M Hlaing
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - T Singh
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - P Shrestha
- CSIRO Agriculture & Food, Clunies Ross Street, Black Mountain, ACT 2601, Australia
| | - M A Augustin
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia.
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Rangel-Vargas E, Rodriguez JA, Domínguez R, Lorenzo JM, Sosa ME, Andrés SC, Rosmini M, Pérez-Alvarez JA, Teixeira A, Santos EM. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods 2021; 10:2687. [PMID: 34828969 PMCID: PMC8624290 DOI: 10.3390/foods10112687] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/23/2022] Open
Abstract
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer's growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico
| | - Jose Antonio Rodriguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Maria Elena Sosa
- Departamento de Alimentos, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato 36500, Guanajuato, Mexico
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET-CICPBA-UNLP), Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina
| | - Marcelo Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of Litoral, Esperanza 3080, Argentina
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Orihuela Polytechnical High School, Environmental and Agrofood Research Centre for Research and Innovation (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Eva María Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico
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9
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Yadav D, Negi PS. Bioactive components of mushrooms: Processing effects and health benefits. Food Res Int 2021; 148:110599. [PMID: 34507744 DOI: 10.1016/j.foodres.2021.110599] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 07/04/2021] [Accepted: 07/07/2021] [Indexed: 02/07/2023]
Abstract
Mushrooms have been recognized for their culinary attributes for long and were relished in the most influential civilizations in history. Currently, they are the focus of renewed research because of their therapeutic abilities. Nutritional benefits from mushrooms are in the form of a significant source of essential proteins, dietary non-digestible carbohydrates, unsaturated fats, minerals, as well as various vitamins, which have enhanced its consumption, and also resulted in the development of various processed mushroom products. Mushrooms are also a crucial ingredient in traditional medicine for their healing potential and curative properties. The literature on the nutritional, nutraceutical, and therapeutic potential of mushrooms, and their use as functional foods for the maintenance of health was reviewed, and the available literature indicates the enormous potential of the bioactive compounds present in mushrooms. Future research should be focused on the development of processes to retain the mushroom bioactive components, and valorization of waste generated during processing. Further, the mechanisms of action of mushroom bioactive components should be studied in detail to delineate their diverse roles and functions in the prevention and treatment of several diseases.
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Affiliation(s)
- Divya Yadav
- Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India
| | - Pradeep Singh Negi
- Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India.
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Effect of Yellow Wine Lees Supplementation on Milk Antioxidant Capacity and Hematological Parameters in Lactating Cows under Heat Stress. Animals (Basel) 2021; 11:ani11092643. [PMID: 34573609 PMCID: PMC8468981 DOI: 10.3390/ani11092643] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 09/03/2021] [Accepted: 09/08/2021] [Indexed: 12/19/2022] Open
Abstract
Simple Summary The yellow wine lees (YWL), a byproduct of the yellow wine brewing industry which contain high levels of crude protein and anti-oxidative substrates can be a suitable ingredient in dairy rations. Total mixed rations (TMR) containing unfermented/fermented YWL were greater in total phenolic and flavonoid concentrations. Feeding lactating cows under heat stress with TMR containing unfermented or fermented YWL mix can reduce their inflammation response and oxidative stress, as well as improve fatty acid quality and oxidative stability of their milk. Abstract Fifteen multiparous lactating Chinese Holstein dairy cows were used in a replicated 3 × 3 Latin Square Design to evaluate the effect of total mixed rations (TMR) containing unfermented and fermented yellow wine lees (YWL) on the oxidative status of heat-stressed lactating cows and the oxidative stability of the milk and milk fatty acids they produced. Cows were fed with three isonitrogenous and isocaloric diets as follows: (1) TMR containing 18% soybean meal, (2) TMR containing 11% unfermented YWL (UM), and (3) TMR containing 11% fermented YWL (FM). The rectal temperature (at 1300 h) and respiratory rate were higher in control cows than in cows fed UM or FM. Both types of YWL were greater in total phenolic and flavonoid contents, reducing power, and radical scavenging abilities than soybean meal. Cows fed UM or FM had higher blood neutrophil, white blood cell, and lymphocyte counts, as well as lower plasma malondialdehyde level, higher plasma superoxide dismutase, glutathione peroxidase, and 2,2-diphenyl-1-picryl-hydrazyl-hydrate levels, and higher total antioxidant capacity in the plasma than those fed control diet. The proportion of milk unsaturated fatty acids was higher and that of saturated fatty acids was lower in UM- and FM-fed animals than in the control animals. Milk from UM- and FM-fed cows had lower malondialdehyde content but higher 2,2-diphenyl-1-picryl-hydrazyl-hydrate content than the control cows. In conclusion, feeding TMR containing UM and FM to cows reduced both the oxidative stress in heat-stressed cows and improved the oxidative capacity of their milk.
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Xu M, Lian Z, Chen X, Yao X, Lu C, Niu X, Xu M, Zhu Q. Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions. Food Chem 2021; 365:130525. [PMID: 34265642 DOI: 10.1016/j.foodchem.2021.130525] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 06/07/2021] [Accepted: 07/02/2021] [Indexed: 12/30/2022]
Abstract
In this study, the impact of resveratrol (RES) on co-oxidation of lipid and protein in a fish oil-fortified whey protein isolate (WPI) emulsion was investigated. Oil-in-water (O/W) emulsions containing 1% fish oil, 6 mg/mL of WPI and RES (0.08 ~ 2 mM) were oxidatively stressed using a Fenton system at 25 °C for 24 h. The incorporation of RES significantly suppressed lipid oxidation (TBARS) and protein carbonylation. Oxidation-induced decrease on protein sulfhydryl content and surface hydrophobicity were partially attenuated by RES, but protein tryptophan fluorescence was further decreased with the increased concentration of RES. Visualization of protein patterns and MDA-bound protein suggested that RES is capable of inhibiting protein modification induced by secondary products of lipid oxidation. Significant decrease in protein digestibility under oxidizing condition was also mitigated by RES. Our study contributes to the exploration of complicated interactions between oxidized lipids and proteins when phenolic compounds are present.
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Affiliation(s)
- Mingfeng Xu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Zhenghao Lian
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Xiaoqiao Chen
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Xing Yao
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Cairu Lu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Xiaoying Niu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Maojun Xu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Qin Zhu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China.
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Use of asparagus flour from non-commercial plants (residue) for functional pasta production: Asparagus flour for functional pasta production. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2926-2933. [PMID: 32624598 DOI: 10.1007/s13197-020-04324-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/14/2020] [Accepted: 03/05/2020] [Indexed: 01/22/2023]
Abstract
The objective this study was enrich a pasta with non-commercial asparagus flour (AF). Six treatments were prepared: control (without AF), with 5, 10, 15, 20 and 25% of AF. Analyzes of antioxidants and bioactive compounds of AF and pasta, and the quality of pasta (color, optimal cooking time, water absorption capacity, cooking loss, texture and centesimal composition) were evaluated. The higher content of polyphenols and flavonoids were found in P25, as well as higher antioxidant activity. The addition of AF influenced the pasta color, decreasing the L* and a*, and increasing b* (p < 0.05). T he cooking time, water absorption, cohesiveness and springiness decreased with an increasing of AF (p < 0.05). The cooking loss, firmness, hardness and protein content increased with AF addition (p < 0.05). Thus, AF can be used to give an adequate destination to asparagus residue and has a potential application for the enrichment with protein and bioactive compounds of pasta.
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13
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Rotta EM, Giroux HJ, Lamothe S, Bélanger D, Sabik H, Visentainer JV, Britten M. Use of passion fruit seed extract (Passiflora edulis Sims) to prevent lipid oxidation in dairy beverages during storage and simulated digestion. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109088] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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14
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Lu X, Brennan MA, Narciso J, Guan W, Zhang J, Yuan L, Serventi L, Brennan CS. Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108730] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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Faria MGI, Avelino KV, do Valle JS, da Silva GJ, Gonçalves AC, Dragunski DC, Colauto NB, Linde GA. Lithium bioaccumulation in Lentinus crinitus mycelial biomass as a potential functional food. CHEMOSPHERE 2019; 235:538-542. [PMID: 31276867 DOI: 10.1016/j.chemosphere.2019.06.218] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 06/27/2019] [Accepted: 06/27/2019] [Indexed: 06/09/2023]
Abstract
Lentinus crinitus is an important basidiomycete consumed by ethnic groups from the Amazon, commonly found in decomposing trees with high lignolytic and antioxidant activities. Lithium is a mood stabilizer, antiepileptic, antipsychotic, and antidepressant used in clinical practice. This study aimed to evaluate L. crinitus mycelial biomass bioaccumulated with lithium in liquid cultivation medium. The malt extract medium was added from zero to 100 mg L-1 lithium from two lithium sources (Li2CO3 and LiCl). The maximum mycelial biomass production was 7218.89 mg L-1 in the culture medium added with 5 mg L-1 lithium from LiCl. The highest lithium concentration in the mycelial biomass was of 574.72 μg g-1 produced in the culture medium with 25 mg L-1 lithium from Li2CO3. Pearson's correlation showed that Li2CO3 reduces the mycelial biomass and increases lithium bioaccumulation. The maximum translocated lithium from cultivation medium to mycelial biomass was up to 19 or 28% with LiCl or Li2CO3, respectively. Therefore, although Li2CO3 presents greater inhibition on the mycelial biomass production, it promoted greater lithium bioaccumulation in L. crinitus mycelial biomass and resulted in greater yield of lithium translocation. The equivalent daily dose of lithium for psychiatric treatment, without bioavailability studies, could be reached with 97.4 g lithium-enriched mycelial biomass and, based in the literature, for reduction of violence and criminality rates the amount could be reached with 0.24-0.58 mg. Thus, the development of lithium-enriched mycelial biomass could be an alternative functional food.
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Affiliation(s)
- Maria Graciela Iecher Faria
- Universidade Paranaense, Laboratório de Biologia Molecular, Programa de Pós-graduação Em Biotecnologia Aplicada à Agricultura, Umuarama, PR, Brazil.
| | - Katielle Vieira Avelino
- Universidade Paranaense, Laboratório de Biologia Molecular, Programa de Pós-graduação Em Biotecnologia Aplicada à Agricultura, Umuarama, PR, Brazil
| | - Juliana Silveira do Valle
- Universidade Paranaense, Laboratório de Biologia Molecular, Programa de Pós-graduação Em Biotecnologia Aplicada à Agricultura, Umuarama, PR, Brazil
| | - Glacy Jaqueline da Silva
- Universidade Paranaense, Laboratório de Biologia Molecular, Programa de Pós-graduação Em Biotecnologia Aplicada à Agricultura, Umuarama, PR, Brazil
| | - Affonso Celso Gonçalves
- Universidade Estadual Do Oeste Do Paraná, Laboratório de Química Ambiental, Centro de Ciências Agrárias, Marechal Cândido Rondon, PR, Brazil
| | - Douglas Cardoso Dragunski
- Universidade Estadual Do Oeste Do Paraná, Centro de Engenharia e Ciências Exatas, Toledo, PR, Brazil
| | - Nelson Barros Colauto
- Universidade Paranaense, Laboratório de Biologia Molecular, Programa de Pós-graduação Em Biotecnologia Aplicada à Agricultura, Umuarama, PR, Brazil
| | - Giani Andrea Linde
- Universidade Paranaense, Laboratório de Biologia Molecular, Programa de Pós-graduação Em Biotecnologia Aplicada à Agricultura, Umuarama, PR, Brazil
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16
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Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods. Journal of Food Science and Technology 2019; 56:3790-3800. [PMID: 31413405 DOI: 10.1007/s13197-019-03850-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/29/2019] [Accepted: 05/22/2019] [Indexed: 11/27/2022]
Abstract
Reducing atmosphere drying (RAD) was assayed as a novel technique for preserving the color and the nutritional fresh notes of apricot. A freeze, hot air and vacuum drying techniques were applied for a comparison purpose. The results showed that the apricot samples dried by both RADMIX and RADNITROGEN preserved better the fresh color notes while the freeze-drying was characterized by light and dully notes compared to a fresh sample. The total phenolic content significantly differed between fresh, RADMIX, RADAIR, hot air and vacuum with the highest value observed for both vacuum and hot air with 284.8 and 259.5 mg GAE 100 g-1 dm, respectively. DPPH inhibition activity was significantly similar for both fresh (or freeze drying) and each RADMIX, hot air and vacuum dried samples with 83.52, 76.3, 70.31, 67.86%, respectively, with the highest value attributed to RADMIX sample. The RAD-type dried samples (RADMIX, RADNITROGEN, RADAIR) possessed ABTS scavenging activity range of 68.74, 64.49 and 61.61 μmol TE g-1 dm respectively, which were close to that of the fresh sample (63.36 μmol TE g-1 dm) with the highest value attributed to RADMIX sample. The total flavonoid content was significantly similar between fresh (or freeze drying), vacuum, hot air and RADMIX samples with a range of 27.38, 24.25, 19.41 and 18.81 mg QE 100 g-1 dm, respectively, which exhibited an advantageous role of hydrogen in RADMIX system over both RADNITROGEN and RADAIR. For the first time, a technique based on the use of hydrogen in the drying atmosphere of a closed system was successfully proved for drying foods. This novel technique exhibits an opportunity for the food drying processors to produce dried foodstuffs with fresh color and nutritional notes.
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17
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Iriondo-DeHond M, Miguel E, Del Castillo MD. Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods. Nutrients 2018; 10:E1358. [PMID: 30249001 PMCID: PMC6213882 DOI: 10.3390/nu10101358] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 09/18/2018] [Accepted: 09/21/2018] [Indexed: 12/30/2022] Open
Abstract
The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers' attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.
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Affiliation(s)
- Maite Iriondo-DeHond
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain.
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Eugenio Miguel
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain.
| | - María Dolores Del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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Vital ACP, Guerrero A, Kempinski EMBC, Monteschio JDO, Sary C, Ramos TR, Campo MDM, Prado IND. Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils. Meat Sci 2018; 143:153-158. [DOI: 10.1016/j.meatsci.2018.04.035] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 12/17/2017] [Accepted: 04/30/2018] [Indexed: 10/17/2022]
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19
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A critical review on the health promoting effects of mushrooms nutraceuticals. FOOD SCIENCE AND HUMAN WELLNESS 2018. [DOI: 10.1016/j.fshw.2018.05.002] [Citation(s) in RCA: 96] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Arora B, Kamal S, Sharma VP. Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (
P. ostreatus
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13521] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bindvi Arora
- Division of Post Harvest TechnologyICAR‐Directorate of Mushroom ResearchSolan Himachal Pradesh 173213 India
| | - Shwet Kamal
- Division of Post Harvest TechnologyICAR‐Directorate of Mushroom ResearchSolan Himachal Pradesh 173213 India
| | - Ved Prakash Sharma
- Division of Post Harvest TechnologyICAR‐Directorate of Mushroom ResearchSolan Himachal Pradesh 173213 India
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