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Dos Santos EAV, Leite AV, de Arruda ECP. Anatomical features of ecological importance and taxonomic value revealed by scanning electron microscopy and light microscopy in Camonea umbellata (L.) A.R. Simões & Staples (Convolvulaceae). Microsc Res Tech 2024; 87:1889-1903. [PMID: 38556928 DOI: 10.1002/jemt.24554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 02/29/2024] [Accepted: 03/06/2024] [Indexed: 04/02/2024]
Abstract
This article describes detailed and novel data on the anatomy and histochemistry of leaves, stems, and roots of Camonea umbellata (L.) A.R.Simões & Staples in different environments for the identification of characters with taxonomical value and of ecological importance, with provision of light and scanning electron microscopy images. To analyze the characters, we collected samples of the vegetative organs of three individuals in each of three populations, which were in a grazing area, an urban environment, and a biological reserve. The main diagnostic anatomical markers for the identification of C. umbellata include amphistomatic leaves, tetracytic and brachyparatetracytic stomata, peltate trichomes, long simple trichomes, epidermis with striated cuticle ornamentation, mesophyll with acute borders, presence of druses, secretory channels, angular collenchyma, fibrous pericycle in the stem, intraxylary phloem in the vegetative organs, oil bodies throughout the midrib, petiole, stem and root, and epicuticular waxes of the crust and coiled rodlet types. Since the characters above did not show variation in the environments evaluated, we consider these characters taxonomically useful for the identification of C. umbellata. RESEARCH HIGHLIGHTS: The anatomy of the aerial vegetative organs of Camonnea umbellata retains common Convolvulaceae characters. The sinuosity of the epidermal cell walls and the density of trichomes in the epidermis of the petiole were visually variable characters among the analyzed individuals. Amphistomatic leaves, tetracytic and brachyparatetracytic stomata, peltate trichomes, epidermis with striated cuticle ornamentation, dorsiventral mesophyll with border acute, presence of druses, secretory structures, angular collenchyma, fibrous pericycle in the stem, intraxillary phloem, presence of oil bodies in all organs, and epicuticular waxes of the crust type and coiled rods were considered important anatomical markers for the recognition and correct identification of Camonea umbellata.
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Affiliation(s)
- Edinalva Alves Vital Dos Santos
- Programa de Pós Graduação em Biodiversidade, Laboratório de Ecologia Reprodutiva de Angiospermas, Departamento de Biologia, Universidade Federal Rural de Pernambuco, Recife, Pernambuco, Brazil
| | - Ana Virginia Leite
- Departamento de Biologia, Universidade Federal Rural de Pernambuco, Recife, Pernambuco, Brazil
| | - Emília Cristina Pereira de Arruda
- Programa de Pós-Graduação em Biologia Vegetal, Laboratório de Anatomia Vegetal, Departamento de Botânica, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
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Muhammad M, Zhu Y, Wen A, Liu N, Qin L. Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans. Front Nutr 2022; 9:1063602. [PMID: 36618697 PMCID: PMC9815551 DOI: 10.3389/fnut.2022.1063602] [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] [Accepted: 12/05/2022] [Indexed: 12/24/2022] Open
Abstract
Regular consumption of low-glycemic index (GI) foods is a common strategy for type 2 diabetes patients. To evaluate the potential application of adzuki beans in low-GI foods, the phenolic profile and alpha-amylase inhibitor (α-AI) activity of four varieties of adzuki beans (G24, Te Xiao Li No. 1, Gui Nong No. 1, and Qian Xiao Hei) were determined. The starch digestibility properties and in vitro glycemic index (IVGI) of these beans were also evaluated using the in vitro digestion model coupled with 3,5-dinitrosalicylic acid colorimetry. The results indicated that these adzuki beans, containing numerous phenolics, showed inhibitory activities to alpha-amylase with the α-AI activities between 1.760 ± 0.044 and 3.411 ± 0.186 U/g. The resistant starch (RS) contributed predominantly to the total starch with proportions between (69.78 ± 2.45%) and (81.03 ± 0.06%); Te Xiao Li No. 1 was the highest compared with the other varieties. The adzuki beans were categorized into low- or medium-GI foods, and the IVGI ranged from (39.00 ± 0.36) to (56.76 ± 4.21). These results suggested that adzuki beans can be used as a component of low-GI foods.
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Affiliation(s)
- Mazhar Muhammad
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang, Guizhou, China
| | - Yong Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Anyan Wen
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Na Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Likang Qin
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang, Guizhou, China,School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China,*Correspondence: Likang Qin,
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Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans. Food Res Int 2022; 159:111597. [DOI: 10.1016/j.foodres.2022.111597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 06/23/2022] [Accepted: 06/28/2022] [Indexed: 11/21/2022]
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Tangkhawanit E, Siriamornpun S. Bioactive compounds, biological activity, and starch digestibility of dried soy residues from the soybean oil industry and the effects of hot-air drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1719-1728. [PMID: 34460947 DOI: 10.1002/jsfa.11514] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 08/22/2021] [Accepted: 08/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Soybean residue is a by-product from the soy industry. It is rich in protein, lipids, carbohydrates, and bioactive compounds but it is still underutilized as a food ingredient. The aim of the present study was to investigate the bioactive components, biological activity, and starch digestibility of soybean residues collected from the soybean oil industry (SOI) and the laboratory (SOL), and the effects of hot-air drying on the treated residues. RESULTS The predominant phenolic acids were protocatechuic, chlorogenic, and ferulic acids, and the major flavonoids were rutin, daidzein, and genistein. After hot-air drying, the total phenolic, flavonoid, and isoflavone content of dried SOI and SOL increased significantly, in comparison with untreated whole soybean (WSB), SOI, and SOL. Daidzein of dried SOI and SOL increased from 63 to 510 mg kg-1 dry weight. The 2,2-diphenyl-1-picryldrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values increased almost twofold in comparison with SOI and SOL. The antioxidant compounds in untreated and treated soy-residue extracts were the most efficient in inhibiting α-amylase. The phenolics and flavonoids caused starch digestion to reduce from 6.6% to 2.7%. The correlations, involving phenolic compounds (including phenolics, flavonoids, and isoflavones), demonstrated that the different phenolic extracts showed different antioxidant properties, which played an important role in soy oil-residue phenolic fractions. CONCLUSIONS We suggest that soy oil residues could be used as ingredients in functional foods because of their health-promoting attributes. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ekkarat Tangkhawanit
- Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham, 44150, Thailand
| | - Sirithon Siriamornpun
- Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham, 44150, Thailand
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Zhong H, Zhao M, Tang J, Deng L, Feng F. Probiotics-fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4420-4427. [PMID: 33421121 DOI: 10.1002/jsfa.11083] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 12/17/2020] [Accepted: 01/09/2021] [Indexed: 05/10/2023]
Abstract
BACKGROUND Fermentation is a traditional food-preserving technique. It is an effective process, widely used to enrich the nutrients diversity and bioactivity of the fermented foods since ancient times. This study aimed at investigating the effects of various fermentation starters on the physicochemical, antioxidant, antimicrobial, and antidiabetic properties of blueberry juices. The blueberry juices were fermented by natural fermentation (NFBJ), self-made starters fermentation (SFBJ), and commercial starters fermentation (CFBJ); fresh blueberry juice (BBJ) was processed without fermentation for comparison. RESULTS Probiotics-fermented blueberry juices (SFBJ and CFBJ) showed less total and reducing sugars, higher titratable acidity, and a wider variety and higher amounts of organic acids than non-fermented blueberry juice (BBJ) did. All the fermented blueberry juices (NFBJ, SFBJ, and CFBJ) showed significantly (P < 0.05) higher antioxidant potentials than that of BBJ measured by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, cupric-reducing antioxidant capacity, and ferric-reducing ability power assays. The SFBJ exhibited the highest antibacterial activities against Escherichia coli, Staphylococcus aureus, and Salmonella Typhimurium, with inhibition zone diameters of 38.84 ± 1.74 mm, 34.91 ± 1.53 mm, and 36.18 ± 3.16 mm respectively. Compared with BBJ, the α-glucosidase inhibitory activity of the SFBJ and CFBJ increased by two-to threefold. The α-amylase inhibitory activity of the SFBJ and CFBJ increased by 600%, whereas the spontaneous fermentation showed no improvement. The SFBJ and CFBJ promoted glucose consumption of HepG2 cell lines, indicating the promising potential for a higher glucose bio-utilization. CONCLUSIONS The SFBJ and CFBJ showed remarkable improvements in the antioxidant, antimicrobial, and antidiabetic activities compared with non-fermented and spontaneous fermented juices, indicating their promising potentials as an antihyperglycemic agent. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hao Zhong
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Institute of Zhejiang University, Ningbo, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Institute of Zhejiang University, Ningbo, China
| | - Jun Tang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Institute of Zhejiang University, Ningbo, China
| | - Lingli Deng
- College of Biological Science and Technology, Hubei Minzu University, Enshi, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Institute of Zhejiang University, Ningbo, China
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Sarkar D, Christopher A, Shetty K. Phenolic Bioactives From Plant-Based Foods for Glycemic Control. Front Endocrinol (Lausanne) 2021; 12:727503. [PMID: 35116002 PMCID: PMC8805174 DOI: 10.3389/fendo.2021.727503] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 12/21/2021] [Indexed: 12/19/2022] Open
Abstract
Plant-based foods containing phenolic bioactives have human health protective functions relevant for combating diet and lifestyle-influenced chronic diseases, including type 2 diabetes (T2D). The molecular structural features of dietary phenolic bioactives allow antioxidant functions relevant for countering chronic oxidative stress-induced metabolic breakdown commonly associated with T2D. In addition to antioxidant properties, phenolic bioactives of diverse plant foods have therapeutic functional activities such as improving insulin sensitivity, reducing hepatic glucose output, inhibiting activity of key carbohydrate digestive enzymes, and modulating absorption of glucose in the bloodstream, thereby subsequently improving post-prandial glycemic control. These therapeutic functional properties have direct implications and benefits in the dietary management of T2D. Therefore, plant-based foods that are rich in phenolic bioactives are excellent dietary sources of therapeutic targets to improve overall glycemic control by managing chronic hyperglycemia and chronic oxidative stress, which are major contributing factors to T2D pathogenesis. However, in studies with diverse array of plant-based foods, concentration and composition of phenolic bioactives and their glycemic control relevant bioactivity can vary widely between different plant species, plant parts, and among different varieties/genotypes due to the different environmental and growing conditions, post-harvest storage, and food processing steps. This has allowed advances in innovative strategies to screen and optimize whole and processed plant derived foods and their ingredients based on their phenolic bioactive linked antioxidant and anti-hyperglycemic properties for their effective integration into T2D focused dietary solutions. In this review, different pre-harvest and post-harvest strategies and factors that influence phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in diverse plant derived foods and derivation of extracts with therapeutic potential are highlighted and discussed. Additionally, novel bioprocessing strategies to enhance bioavailability and bioactivity of phenolics in plant-derived foods targeting optimum glycemic control and associated T2D therapeutic benefits are also advanced.
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Thuy NTT, Giang DH, Linh PK, Dat NT. Extracting Conditions Optimization and Bioactivity of Polysaccharides from the Pods of Haricot Vert. CHEMISTRY JOURNAL OF MOLDOVA 2020. [DOI: 10.19261/cjm.2020.795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Polysaccharides from the pods of haricot vert (Phaseolus vulgaris L.) were extracted using a simple heating method, by varying extracting temperature, heating time, solid-to-liquid ratio, and solvent compositions. The obtained results were processed using statistical analysis that helped to identify the optimal conditions for the polysaccharides’ extraction process. This study represents a promising production method of bioactive polysaccharides extract in the food and pharmaceutical industry.
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Olagunju AI, Omoba OS, Awolu OO, Rotowa KO, Oloniyo RO, Ogunowo OC. Physiochemical, Antioxidant Properties and Carotenoid Retention /Loss of Culinary Processed Orange Fleshed Sweet Potato. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1799278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Aderonke I. Olagunju
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Olufunmilayo S. Omoba
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Olugbenga O. Awolu
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Kehinde O. Rotowa
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Rebecca O. Oloniyo
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Olufunmilayo C. Ogunowo
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
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Ohara A, Cason VG, Nishide TG, Miranda de Matos F, de Castro RJS. Improving the antioxidant and antidiabetic properties of common bean proteins by enzymatic hydrolysis using a blend of proteases. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1789114] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- André Ohara
- B-CUBE Center for Molecular Bioengineering, Technische Universitaet Dresden, Dresden, Germany
| | - Victor Granato Cason
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Tânia Goia Nishide
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
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Rashmi HB, Negi PS. Phenolic acids from vegetables: A review on processing stability and health benefits. Food Res Int 2020; 136:109298. [PMID: 32846511 DOI: 10.1016/j.foodres.2020.109298] [Citation(s) in RCA: 146] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/22/2020] [Accepted: 05/04/2020] [Indexed: 01/14/2023]
Abstract
Phenolic acids are the most prominent group of bioactive compounds present in various plant sources. Hydroxybenzoic acids and hydroxycinnamic acids, the aromatic secondary metabolites imparting typical organoleptic characteristics to food are the major phenolic acids, and they are linked to several health benefits. Fruit and beverage crops being the richer sources of phenolic acids have been studied in depth, but phenolic acids from vegetables are largely overlooked. Though lesser in quantity in many vegetables, there is a need to explore the health benefits of the phenolic acids present in them. In this review, the importance of vegetables as a significant source of phenolic acids is emphasized. Vegetables being easily accessible throughout the year and consumed in larger quantities compared to fruits in our daily diet will probably contribute to significant health benefits. Since vegetables are often processed before consumption, the changes in phenolic acids as influenced by processing methods are highlighted. Best processing methods, pre-treatments and storage conditions for higher retention of phenolic acids have been highlighted to minimize their losses. The phenolic acids in vegetables and their health benefits have been cluster mapped, which may facilitate further research for nutraceutical development for specific health concerns. The processing stability of phenolic acids coupled with higher consumption indicates that they may be a potential source of phenolic acids in the diet. It is expected that the popularization of vegetables as a source of phenolic acids in daily diet will help in ameliorating the adverse effect of some of the lifestyle diseases.
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Affiliation(s)
- Havalli Bommegowda Rashmi
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore 570 020, India
| | - Pradeep Singh Negi
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
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In vitro effects of protein fractions from Controne beans (Phaseolus vulgaris L. ecotype Controne) on intestinal permeability, ACE and α-amylase activities. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03338-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Ganesan K, Xu B. Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits. Int J Mol Sci 2017; 18:E2331. [PMID: 29113066 PMCID: PMC5713300 DOI: 10.3390/ijms18112331] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 11/02/2017] [Accepted: 11/02/2017] [Indexed: 01/04/2023] Open
Abstract
Polyphenols are plant metabolites with potent anti-oxidant properties, which help to reduce the effects of oxidative stress-induced dreaded diseases. The evidence demonstrated that dietary polyphenols are of emerging increasing scientific interest due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are based on the human consumption and their bioavailability. Common beans (Phaseolus vulgaris L.) are a greater source of polyphenolic compounds with numerous health promoting properties. Polyphenol-rich dry common beans have potential effects on human health, and possess anti-oxidant, anti-diabetic, anti-obesity, anti-inflammatory and anti-mutagenic and anti-carcinogenic properties. Based on the studies, the current comprehensive review aims to provide up-to-date information on the nutritional compositions and health-promoting effect of polyphenol-rich common beans, which help to explore their therapeutic values for future clinical studies. Investigation of common beans and their impacts on human health were obtained from various library databases and electronic searches (Science Direct PubMed, and Google Scholar).
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Affiliation(s)
- Kumar Ganesan
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
| | - Baojun Xu
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
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REZENDE AA, PACHECO MTB, SILVA VSND, FERREIRA TAPDC. Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.). FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.05917] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Li J, Deng L, Jin Z, Yan Y. Modelling the cooking doneness via integrating sensory evaluation and kinetics. Food Res Int 2017; 92:1-8. [DOI: 10.1016/j.foodres.2016.11.028] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Revised: 11/23/2016] [Accepted: 11/27/2016] [Indexed: 11/26/2022]
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Chiou SY, Sung JM, Huang PW, Lin SD. Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea purpurea Flower Extract and Caffeic Acid Derivatives Using In Vitro Models. J Med Food 2017; 20:171-179. [PMID: 28061036 DOI: 10.1089/jmf.2016.3790] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
The extraction yield, total phenols, caffeic acid derivatives (CAD), and antioxidant properties of 50% ethanolic Echinacea purpurea flower extract were determined. The in vitro inhibitory effects of 50% ethanolic extract and CAD on α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE) linked with type 2 diabetes were also investigated. The extraction yield, total phenols, and total CAD of the extract were 27.04%, 195.69 mg CAE/g and 78.42 mg/g, respectively. Cichoric acid (56.03 mg/g) was the predominant CAD compound in the extract. The extract exhibited good antioxidant properties. The extract and CAD inhibited α-amylase, α-glucosidase, and ACE activities in a concentration-dependent manner. Among the tested samples, chlorogenic acid, and caffeic acid (IC50 of 1.71-1.81 mg/mL) had the highest α-amylase inhibitory activity, cichoric acid (IC50 of 0.28 mg/mL) showed higher α-glucosidase inhibitory activity. Both chlorogenic acid and caffeic acid (IC50 of 0.11-0.14 mg/mL) demonstrated higher ACE-inhibitory activity. The in vitro results suggest that E. purpurea extract and CAD have good potential for managing hyperglycemia and hypertension. Overall, the data suggest it is a choice for developing antihyperglycemia and antihypertension compounds from field-grown E. purpurea.
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Affiliation(s)
- Shiow-Ying Chiou
- Department of Food Science and Technology, Hungkuang University , Taichung, Taiwan
| | - Jih-Min Sung
- Department of Food Science and Technology, Hungkuang University , Taichung, Taiwan
| | - Po-Wei Huang
- Department of Food Science and Technology, Hungkuang University , Taichung, Taiwan
| | - Sheng-Dun Lin
- Department of Food Science and Technology, Hungkuang University , Taichung, Taiwan
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Ombra MN, d'Acierno A, Nazzaro F, Riccardi R, Spigno P, Zaccardelli M, Pane C, Maione M, Fratianni F. Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean ( Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2016; 2016:1398298. [PMID: 28105248 PMCID: PMC5220516 DOI: 10.1155/2016/1398298] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Accepted: 10/25/2016] [Indexed: 01/08/2023]
Abstract
Beans are important dietary components with versatile health benefits. We analysed the extracts of twelve ecotypes of Phaseolus vulgaris in order to determine their phenolic profiles, antioxidant activity, and the in vitro antiproliferative activity. Ultra-performance liquid chromatography with diode array detector (UPLC-DAD) admitted us to detect and quantify some known polyphenols, such as gallic acid, chlorogenic acid, epicatechin, myricetin, formononetin, caffeic acid, and kaempferol. The antioxidant activity (AA) ranged from 1.568 ± 0.041 to 66.572 ± 3.197 mg necessary to inhibit the activity of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by 50% (EC50). The extracts, except those obtained from the nonpigmented samples, were capable of inhibiting the proliferation of the human epithelial colorectal adenocarcinoma (Caco-2) cells, human breast cancer cells MCF-7, and A549 NSCLC cell line. Cultivars differed in composition and concentration of polyphenols including anthocyanins; cooking affected the antioxidant activity only marginally. Qualitative and quantitative differences in phenolic composition between the groups of beans influenced the biological activities; on the other hand, we did not find significant differences on the biological activities within the same variety, before and after cooking.
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Affiliation(s)
- Maria Neve Ombra
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100, Avellino, Italy
| | - Antonio d'Acierno
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100, Avellino, Italy
| | - Filomena Nazzaro
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100, Avellino, Italy
| | | | | | | | - Catello Pane
- CREA, Via dei Cavalleggeri 25, 84098 Pontecagnano, Italy
| | - Mena Maione
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100, Avellino, Italy
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Luna-Vital DA, Mojica L, González de Mejía E, Mendoza S, Loarca-Piña G. Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.024] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.007] [Citation(s) in RCA: 98] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Sánchez-Chino X, Jiménez-Martínez C, Dávila-Ortiz G, Álvarez-González I, Madrigal-Bujaidar E. Nutrient and nonnutrient components of legumes, and its chemopreventive activity: a review. Nutr Cancer 2015; 67:401-10. [PMID: 25710272 DOI: 10.1080/01635581.2015.1004729] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Legumes in combination with other products are the staple food for a large part of the world population, especially the low-income fragment, because their seeds provide valuable amounts of carbohydrates, fiber, and proteins, and have an important composition of essential amino acids, the sulphured amino acids being the limiting ones. Furthermore, legumes also have nonnutritional compounds that may decrease the absorption of nutrients or produce toxic effects; however, it has been reported that depending on the dose, these nonnutritional compounds also have different bioactivities as antioxidant, hypolipidemic, hypoglycemic, and anticarcinogenic agents, which have been proven in scientific studies. It has been observed that in countries with a high consumption of legumes, the incidence of colorectal cancer is lower. Some studies have shown that legume seeds are an alternative chemopreventive therapy against various cancers especially colon; this was verified in various animal models of induced by azoxymethane, a colon specific carcinogenic compound, in which a diet was supplemented with different concentrations of beans, lentils, chickpeas, or soybeans, mostly. These studies have proven the anticancer activity of legumes in early stages of carcinogenesis. Therefore, it is important to review the information available to elucidate the chemopreventive mechanisms of action of legume compounds.
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Affiliation(s)
- Xariss Sánchez-Chino
- a Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. Prolongación de Carpio y Plan de Ayala , Del Miguel Hidalgo, México
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Gallegos-Infante JA, Rocha-Guzman NE, Gonzalez-Laredo RF, Garcia-Casas MA. Efecto del procesamiento térmico sobre la capacidad antioxidante de pinole a base de vainas de mezquite (Prosopis laevigata). CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.712057] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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In vitro investigations of the potential health benefits of Australian-grown faba beans (Vicia faba L.): chemopreventative capacity and inhibitory effects on the angiotensin-converting enzyme, α-glucosidase and lipase. Br J Nutr 2012; 108 Suppl 1:S123-34. [PMID: 22916808 DOI: 10.1017/s0007114512000803] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The functional properties, including antioxidant and chemopreventative capacities as well as the inhibitory effects on angiotensin-converting enzyme (ACE), α-glucosidase and pancreatic lipase, of three Australian-grown faba bean genotypes (Nura, Rossa and TF(Ic*As)*483/13) were investigated using an array of in vitro assays. Chromatograms of on-line post column derivatisation assay coupled with HPLC revealed the existence of active phenolics (hump) in the coloured genotypes, which was lacking in the white-coloured breeding line, TF(Ic*As)*483/13. Roasting reduced the phenolic content, and diminished antioxidant activity by 10-40 % as measured by the reagent-based assays (diphenylpicrylhydrazyl, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and oxygen radical absorbance capacity) in all genotypes. Cell culture-based antioxidant activity assay (cellular antioxidant activity) showed an increase of activity in the coloured genotypes after roasting. Faba bean extracts demonstrated cellular protection ability against H₂O₂-induced DNA damage (assessed using RAW264.7 cells), and inhibited the proliferation of all human cancer cell lines (BL13, AGS, Hep G2 and HT-29) evaluated. However, the effect of faba bean extracts on the non-transformed human cells (CCD-18Co) was negligible. Flow cytometric analyses showed that faba bean extracts successfully induced apoptosis of HL-60 (acute promyelocytic leukaemia) cells. The faba bean extracts also exhibited ACE, α-glucosidase and pancreatic lipase inhibitory activities. Overall, extracts from Nura (buff-coloured) and Rossa (red-coloured) were comparable, while TF(Ic*As)*483/13 (white-coloured) contained the lowest phenolic content and exhibited the least antioxidant and enzyme inhibition activities. These results are important to promote the utilisation of faba beans in human diets for various health benefits.
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Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.01.011] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Zhang JJ, Ji R, Hu YQ, Chen JC, Ye XQ. Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao). J Zhejiang Univ Sci B 2012; 12:752-9. [PMID: 21887851 DOI: 10.1631/jzus.b1000251] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, L-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.
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Affiliation(s)
- Jin-jie Zhang
- Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, China
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Pinto MDS, de Carvalho JE, Lajolo FM, Genovese MI, Shetty K. Evaluation of antiproliferative, anti-type 2 diabetes, and antihypertension potentials of ellagitannins from strawberries (Fragaria × ananassa Duch.) using in vitro models. J Med Food 2011; 13:1027-35. [PMID: 20626254 DOI: 10.1089/jmf.2009.0257] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Strawberries represent the main source of ellagic acid derivatives in the Brazilian diet, corresponding to more than 50% of all phenolic compounds found in the fruit. There is a particular interest in the determination of the ellagic acid content in fruits because of possible chemopreventive benefits. In the present study, the potential health benefits of purified ellagitannins from strawberries were evaluated in relation to the antiproliferative activity and in vitro inhibition of α-amylase, α-glucosidase, and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension. Therefore, a comparison among ellagic acid, purified ellagitannins, and a strawberry extract was done to evaluate the possible synergistic effects of phenolics. In relation to the antiproliferative activity, it was observed that ellagic acid had the highest percentage inhibition of cell proliferation. The strawberry extract had lower efficacy in inhibiting the cell proliferation, indicating that in the case of this fruit there is no synergism. Purified ellagitannins had high α-amylase and ACE inhibitory activities. However, these compounds had low α-glucosidase inhibitory activity. These results suggested that the ellagitannins and ellagic acid have good potential for the management of hyperglycemia and hypertension linked to type 2 diabetes. However, further studies with animal and human models are needed to advance the in vitro assay-based biochemical rationale from this study.
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Affiliation(s)
- Marcia da Silva Pinto
- Department of Food and Experimental Nutrition, University of São Paulo, São Paulo, Brazil
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