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Mirmahdi RS, Mahoozi T, Zoghi A, Montazeri N, Khosravi-Darani K. The roles of Saccharomyces cerevisiae on the bioaccessibility of phenolic compounds. World J Microbiol Biotechnol 2024; 40:221. [PMID: 38811440 DOI: 10.1007/s11274-024-04026-7] [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: 11/21/2023] [Accepted: 05/19/2024] [Indexed: 05/31/2024]
Abstract
Phenolic compounds are a group of non-essential dietary compounds that are widely recognized for their beneficial health effects, primarily due to their bioactive properties. These compounds which found in a variety of plant-based foods, including fruits, vegetables, and grains are known to possess antimicrobial, antioxidant, anti-inflammatory, and anti-carcinogenic properties. However, the health effects of these compounds depend on their bioaccessibility and bioavailability. In recent years, there has been growing interest in the use of probiotics for promoting human health. Saccharomyces cerevisiae is a yeast with potential probiotic properties and beneficial health effects. Biosorption of phenolic compounds on Saccharomyces cerevisiae cell walls improves their bioaccessibility. This characteristic has also allowed the use of this yeast as a biosorbent in the biosorption process due to its low cost, safety, and easy availability. S. cerevisiae enhances the bioaccessibility of phenolic compounds as a delivery system under in vitro digestion conditions. The reason for this phenomenon is the protective effects of yeast on various phenolic compounds under digestion conditions. This article shows the role of S. cerevisiae yeast on the bioaccessibility of various phenolic compounds and contributes to our understanding of the potential impact of yeasts in human health.
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Affiliation(s)
- Razieh Sadat Mirmahdi
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA
| | - Tahmineh Mahoozi
- Department of Food Science and Engineering, University College of Agriculture & National Resources, University of Tehran, Karaj, Iran
| | - Alaleh Zoghi
- Research Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P. O. Box: 193954741, Tehran, Iran
| | - Naim Montazeri
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P. O. Box: 193954741, Tehran, Iran.
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Malik F, Iqbal A, Zia S, Ranjha MMAN, Khalid W, Nadeem M, Selim S, Hadidi M, Moreno A, Manzoor MF, Kowalczewski PŁ, Aadil RM. Role and mechanism of fruit waste polyphenols in diabetes management. OPEN CHEM 2023. [DOI: 10.1515/chem-2022-0272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
Among various diseases in humans, diabetes is one of the most complicated disorders resulting either from the malfunctioning of β cells, causing a poor discharge of insulin from them, or poor functioning of the liberated insulin. A wide array of chemical compounds so-called secondary metabolites are present in plants. These phytochemicals are produced as by-products of metabolism and play a key role in plant protection. However, in humans, they offer several beneficial functions. Polyphenols are an important class of phytochemicals and apart from fruits, they are also found in their major wastes mainly including the peel, pomace, and seed. The current review is aimed to focus on the potential sources, distribution, and extraction/isolation of polyphenols from major fruit wastes along with highlighting their medicinal and therapeutic benefits, especially in the management of diabetes.
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Affiliation(s)
- Faiqa Malik
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Aqsa Iqbal
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Sabika Zia
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | | | - Waseem Khalid
- Department of Food Science, Government College University Faisalabad , Faisalabad , Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University , Sakaka 72341 , Saudi Arabia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha , 13071 , Ciudad Real , Spain
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha , 13071 , Ciudad Real , Spain
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University , Foshan , China
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture , Faisalabad , 38000 , Pakistan
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Ayyash M, Tarique M, Alaryani M, Al-Sbiei A, Masad R, Al-Saafeen B, Fernandez-Cabezudo M, Al-Ramadi B, Kizhakkayil J, Kamal-Eldin A. Bioactive properties and untargeted metabolomics analysis of bioaccessible fractions of non-fermented and fermented date fruit pomace by novel yeast isolates. Food Chem 2022; 396:133666. [PMID: 35841681 DOI: 10.1016/j.foodchem.2022.133666] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 06/26/2022] [Accepted: 07/07/2022] [Indexed: 12/31/2022]
Abstract
In this study, attempts were made to utilize date by-product (date fruit pomace; DFP). This study aimed to investigate the health-promoting benefits of the fermented and non-fermented DFP before in vitro digestion and after (bioaccessible fraction). Untargeted metabolomic analyses for bioaccessible fractions were performed by UPLC-QTOF. DPPH percentages were 89.7%-90.3%, 90.1%-91.3%, and 90.8%-91.3% in the control, I. orientalis, and P. kudriazevii samples, respectively, before digestion; α-glucosidase inhibition before digestion was 1.9%-24.4%, 16.3%-30.0%, and 21.3%-31.3%, respectively; antimicrobial activities were 6.1%-13.3%, 13.7%-25.7%, and 20.6%-28.0% against E. coli O157:H7 and 2.2%-11.9%, 7.2%-20.7%, and 11.9%-29.2% against L. monocytogenes, respectively. The DPPH scavenging percentages were ∼63% lower in the bioaccessible fraction. The differentially regulated metabolites classes were benzene and derivatives, amino acids, peptides and analogs, organic acids, and phenols. This study revealed that the fermented DFP exhibited higher health properties than control.
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Affiliation(s)
- Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates.
| | - Mohammed Tarique
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Maitha Alaryani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Ashraf Al-Sbiei
- Department of Biochemistry & Molecular Biology, College of Medicine and Health Sciences, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Razan Masad
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Besan Al-Saafeen
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Maria Fernandez-Cabezudo
- Department of Biochemistry & Molecular Biology, College of Medicine and Health Sciences, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Basel Al-Ramadi
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Jaleel Kizhakkayil
- Department of Nutrition and Health Sciences, College of Medicine and Health Sciences, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
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Maroldi WV, Maciel GM, Rossetto R, Bortolini DG, de Andrade Arruda Fernandes I, Haminiuk CWI. Biosorption of phenolic compounds from
Plinia cauliflora
seeds in residual yeast: kinetic, equilibrium and bioaccessibility studies. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wédisley Volpato Maroldi
- Programa de Pós‐Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), Curitiba, CEP 81531‐980 PR Brazil
| | - Giselle Maria Maciel
- Laboratório de Biotecnologia, Departamento Acadêmico de Química e Biologia (DAQBi), Universidade Tecnológica Federal do Paraná (UTFPR), Curitiba, CEP 81280‐340 PR Brazil
| | - Raquel Rossetto
- Programa de Pós‐Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), Curitiba, CEP 81531‐980 PR Brazil
| | - Débora Gonçalves Bortolini
- Programa de Pós‐Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), Curitiba, CEP 81531‐980 PR Brazil
| | | | - Charles Windson Isidoro Haminiuk
- Laboratório de Biotecnologia, Departamento Acadêmico de Química e Biologia (DAQBi), Universidade Tecnológica Federal do Paraná (UTFPR), Curitiba, CEP 81280‐340 PR Brazil
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Ribeiro VR, Maciel GM, Fachi MM, Pontarolo R, de Andrade Arruda Fernandes I, Stafussa AP, Isidoro Haminiuk CW. Biosorption of biocompounds from white and green tea in Saccharomyces cerevisiae waste: Study of the secondary metabolites by UPLC-QToF-MS and simulated in vitro gastrointestinal digestion. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products. Antioxidants (Basel) 2021; 10:antiox10030444. [PMID: 33805715 PMCID: PMC8000085 DOI: 10.3390/antiox10030444] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/03/2021] [Accepted: 03/08/2021] [Indexed: 12/12/2022] Open
Abstract
Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g., the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.
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Rubio FTV, Haminiuk CWI, Martelli-Tosi M, da Silva MP, Makimori GYF, Favaro-Trindade CS. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments. Food Res Int 2020; 136:109470. [PMID: 32846555 DOI: 10.1016/j.foodres.2020.109470] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/04/2020] [Accepted: 06/17/2020] [Indexed: 11/16/2022]
Abstract
This research approaches the utilization of brewery waste yeast Saccharomyces cerevisiae as a vehicle for the encapsulation and protection of phenolic compounds from Cabernet Sauvignon and Bordeaux grape pomace extracts. The main purpose of this research was to enrich the biomass of yeast to investigate its potential as a novel vehicle for further application as pigment or functional ingredient. The obtained powders presented characteristics appropriated for storage, such as low water activity (<0.289), hygroscopicity (<13.71 g/100 g) and moisture (<7.10%) and particle sizes lower than the sensory perceptible (<11.45 µm). This work proved that yeasts were loaded after spray-drying, thus, they might be considered as biocapsules. Furthermore, the bioaccessibility of encapsulated phenolic compounds from Bordeaux and Cabernet Sauvignon extracts was 34.96% and 14.25% higher compared to their respective free extracts, proving that yeasts are not only biocapsules of easy application, but also a biological material capable of protecting and delivering the compounds during gastrointestinal digestion.
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Affiliation(s)
- Fernanda Thaís Vieira Rubio
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos, Pirassununga, SP, Brazil
| | - Charles Windson Isidoro Haminiuk
- Universidade Tecnológica Federal do Paraná, Laboratório de Biotecnologia, Departamento Acadêmico de Química e Biologia (DAQBi), Sede Ecoville, Curitiba, PR, Brazil
| | - Milena Martelli-Tosi
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos, Pirassununga, SP, Brazil
| | - Marluci Palazzolli da Silva
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos, Pirassununga, SP, Brazil
| | | | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos, Pirassununga, SP, Brazil.
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Rossetto R, Maciel GM, Bortolini DG, Ribeiro VR, Haminiuk CWI. Acai pulp and seeds as emerging sources of phenolic compounds for enrichment of residual yeasts (Saccharomyces cerevisiae) through biosorption process. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109447] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Jilani H, Cilla A, Barberá R, Hamdi M. Antiproliferative activity of green, black tea and olive leaves polyphenols subjected to biosorption and in vitro gastrointestinal digestion in Caco-2 cells. Food Res Int 2020; 136:109317. [PMID: 32846525 DOI: 10.1016/j.foodres.2020.109317] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 04/29/2020] [Accepted: 05/14/2020] [Indexed: 02/01/2023]
Abstract
Olive (Olea europaea L.) leaves and tea (Camellia sinensis) are rich sources of bioactive compounds, especially polyphenols. Our previous studies have evidenced the potential use of Saccharomyces cerevisiae as a natural delivery system for these antioxidants and a means to improve their bioaccessibility in the human gut. In the present work, the antiproliferative effect of green tea (GT), black tea (BT) and olive leaves (OL) infusions and suspensions of S. cerevisiae were evaluated, for the first time, in human colon cancer cells (Caco-2) after biosorption and in vitro gastrointestinal digestion. The bioaccessible fractions (BF) were not overtly cytotoxic, not affecting cell viability. ROS and mitochondrial membrane potential changes (Δψm) values were reduced compared with control cells. Moreover, all the BF after biosorption induced a significant (p < 0.05) increase in cell proportions in S-phase. The arrest of the cell cycle was reversible without induction of apoptosis, suggesting that the biosorbed phenolics in both infusions and suspensions act as cytostatic agents.
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Affiliation(s)
- Hanène Jilani
- Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080 Tunis, Tunisia; Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - Moktar Hamdi
- Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080 Tunis, Tunisia
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Pedro AC, Maciel GM, Rampazzo Ribeiro V, Haminiuk CWI. Fundamental and applied aspects of catechins from different sources: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14371] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Alessandra Cristina Pedro
- Programa de Pós‐Graduação em Engenharia de Alimentos (PPGEAL) Universidade Federal do Paraná Curitiba CEP (81531‐980) PR Brasil
| | - Giselle Maria Maciel
- Departamento de Química e Biologia (DAQBi) Programa de Pós‐Graduação em Ciência e Tecnologia Ambiental (PPGCTA) Universidade Tecnológica Federal do Paraná Câmpus Curitiba CEP (81280‐340) PR Brasil
| | - Valéria Rampazzo Ribeiro
- Programa de Pós‐Graduação em Engenharia de Alimentos (PPGEAL) Universidade Federal do Paraná Curitiba CEP (81531‐980) PR Brasil
| | - Charles Windson Isidoro Haminiuk
- Departamento de Química e Biologia (DAQBi) Programa de Pós‐Graduação em Ciência e Tecnologia Ambiental (PPGCTA) Universidade Tecnológica Federal do Paraná Câmpus Curitiba CEP (81280‐340) PR Brasil
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Ribeiro VR, Fernandes IDAA, Mari IP, Stafussa AP, Rossetto R, Maciel GM, Haminiuk CWI. Bringing together Saccharomyces cerevisiae and bioactive compounds from plants: A new function for a well-known biosorbent. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103433] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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