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Anglana C, Rojas M, Girelli CR, Barozzi F, Quiroz-Troncoso J, Alegría-Aravena N, Montefusco A, Durante M, Fanizzi FP, Ramírez-Castillejo C, Di Sansebastiano GP. Methanolic Extracts of D. viscosa Specifically Affect the Cytoskeleton and Exert an Antiproliferative Effect on Human Colorectal Cancer Cell Lines, According to Their Proliferation Rate. Int J Mol Sci 2023; 24:14920. [PMID: 37834370 PMCID: PMC10573359 DOI: 10.3390/ijms241914920] [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: 09/06/2023] [Revised: 09/29/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Numerous studies have reported the pharmacological effects exhibited by Dittrichia viscosa, (D. viscosa) including antioxidant, cytotoxic, antiproliferative, and anticancer properties. In our research, our primary objective was to validate a prescreening methodology aimed at identifying the fraction that demonstrates the most potent antiproliferative and anticancer effects. Specifically, we investigated the impact of various extract fractions on the cytoskeleton using a screening method involving transgenic plants. Tumors are inherently heterogeneous, and the components of the cytoskeleton, particularly tubulin, are considered a strategic target for antitumor agents. To take heterogeneity into account, we used different lines of colorectal cancer, specifically one of the most common cancers regardless of gender. In patients with metastasis, the effectiveness of chemotherapy has been limited by severe side effects and by the development of resistance. Additional therapies and antiproliferative molecules are therefore needed. In our study, we used colon-like cell lines characterized by the expression of gastrointestinal differentiation markers (such as the HT-29 cell line) and undifferentiated cell lines showing the positive regulation of epithelial-mesenchymal transition and TGFβ signatures (such as the DLD-1, SW480, and SW620 cell lines). We showed that all three of the D. viscosa extract fractions have an antiproliferative effect but the pre-screening on transgenic plants anticipated that the methanolic fraction may be the most promising, targeting the cytoskeleton specifically and possibly resulting in fewer side effects. Here, we show that the preliminary use of screening in transgenic plants expressing subcellular markers can significantly reduce costs and focus the advanced characterization only on the most promising therapeutic molecules.
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Affiliation(s)
- Chiara Anglana
- Department of Biological and Environmental Sciences and Technologies (Di.S.Te.B.A.), University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Makarena Rojas
- Department of Biological and Environmental Sciences and Technologies (Di.S.Te.B.A.), University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Chiara Roberta Girelli
- Department of Biological and Environmental Sciences and Technologies (Di.S.Te.B.A.), University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Fabrizio Barozzi
- Department of Biological and Environmental Sciences and Technologies (Di.S.Te.B.A.), University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Josefa Quiroz-Troncoso
- Oncology Group IDISSC and Biomedical Technology Centre (CTB), Biotecnology-B.V. Departament ETSIAAB, Universidad Politécnica de Madrid, 28223 Madrid, Spain
| | - Nicolás Alegría-Aravena
- Oncology Group IDISSC and Biomedical Technology Centre (CTB), Biotecnology-B.V. Departament ETSIAAB, Universidad Politécnica de Madrid, 28223 Madrid, Spain
- Deer Production and Biology Group, Regional Development Institute, University of Castilla-La Mancha, 02006 Albacete, Spain
| | - Anna Montefusco
- Department of Biological and Environmental Sciences and Technologies (Di.S.Te.B.A.), University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Miriana Durante
- Institute of Sciences of Food Production (ISPA-CNR), 73100 Lecce, Italy
| | - Francesco Paolo Fanizzi
- Department of Biological and Environmental Sciences and Technologies (Di.S.Te.B.A.), University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Carmen Ramírez-Castillejo
- Oncology Group IDISSC and Biomedical Technology Centre (CTB), Biotecnology-B.V. Departament ETSIAAB, Universidad Politécnica de Madrid, 28223 Madrid, Spain
| | - Gian-Pietro Di Sansebastiano
- Department of Biological and Environmental Sciences and Technologies (Di.S.Te.B.A.), University of Salento, Via Monteroni, 73100 Lecce, Italy
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Thomas DJ, Shafiee M, Nosworthy MG, Lane G, Ramdath DD, Vatanparast H. Unveiling the Evidence for the Use of Pulses in Managing Type 2 Diabetes Mellitus: A Scoping Review. Nutrients 2023; 15:4222. [PMID: 37836506 PMCID: PMC10574713 DOI: 10.3390/nu15194222] [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: 09/15/2023] [Revised: 09/23/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Management of type 2 diabetes mellitus (T2DM) is a pressing global healthcare challenge. Innovative strategies that integrate superior medical and nutritional practices are essential for holistic care. As such, pulse consumption is encouraged for its potential benefit in reducing hypercholesterolaemia, dyslipidaemia, and triglyceride levels, as well as enhancing glycaemic control. This scoping review aims to assess the depth of evidence supporting the recommendation for pulse consumption in T2DM management and to identify gaps in the existing literature. We conducted a comprehensive search across the databases MEDLINE, Global Health, EMBASE, CINAHL, Web of Science, and the Cochrane Library (up to July 2023). We included population-based studies of any design, and excluded review-style articles. Articles published in languages other than English were also excluded. From the 2449 studies initially identified, 28 met our inclusion criteria. Acute postprandial trials demonstrated improved glucose responses and enhanced insulin responses to pulse-based intervention. Meanwhile, long-term trials reported meaningful improvements in T2DM indicators such as haemoglobin A1C (HbA1c), fasting glucose, fasting insulin, C-peptide, and markers of insulin resistance like homeostatic model assessment (HOMA). Integrating more pulses into the diets of diabetic individuals might offer an efficient and cost-effective strategy in the global initiative to combat T2DM.
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Affiliation(s)
- Daniel J. Thomas
- Caribbean Institute for Health Research, The University of the West Indies, Mona, Kingston 7, Jamaica;
- School of Public Health, University of Saskatchewan, Saskatoon, SK S7N 4Z2, Canada
| | - Mojtaba Shafiee
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 4Z2, Canada; (M.S.); (M.G.N.)
| | - Matthew G. Nosworthy
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 4Z2, Canada; (M.S.); (M.G.N.)
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - Ginny Lane
- Margaret Ritchie School of Family and Consumer Sciences, University of Idaho, Moscow, ID 83844, USA;
| | - D. Dan Ramdath
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 4Z2, Canada; (M.S.); (M.G.N.)
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - Hassan Vatanparast
- School of Public Health, University of Saskatchewan, Saskatoon, SK S7N 4Z2, Canada
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 4Z2, Canada; (M.S.); (M.G.N.)
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3
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Inhibition of platelet aggregation by extracts and compounds from the leaves of Chilean bean landraces (Phaseolus vulgaris L.). J Funct Foods 2023. [DOI: 10.1016/j.jff.2022.105388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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Wang K, Gao Y, Zhao J, Wu Y, Sun J, Niu G, Zuo F, Zheng X. Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh. Front Nutr 2022; 9:1017765. [PMID: 36313087 PMCID: PMC9605811 DOI: 10.3389/fnut.2022.1017765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 11/18/2022] Open
Abstract
The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and changes in protein degradation, phenolic compound release, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antioxidant activity between the two groups were compared. We observed that the soluble protein content of digested black bean tempeh was generally significantly higher than that of digested unfermented black beans at the same digestion stage (P < 0.05). The degree of protein hydrolysis and the content of <10 kDa peptides were also significantly higher in the digested black bean tempeh than in digested unfermented black beans (P < 0.05). SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high-performance liquid chromatography (RP-HPLC) analysis showed that most macromolecular proteins in tempeh had been degraded during fermentation and more of the small peptides were released from black bean tempeh during digestion, respectively. Compared to that of the unfermented black beans, the level of ACE inhibition of black bean tempeh was lower, but this significantly increased to 82.51% following digestion, closing the gap with unfermented black beans. In addition, the total respective levels of phenolics, flavonoids, and proanthocyanidins released from black bean tempeh were 1.21, 1.40, and 1.55 times those of unfermented black beans following in vitro digestion, respectively. Antioxidant activity was also significantly higher in digested black bean tempeh than in digested unfermented black beans and showed a positive correlation with phenolic compound contents (P < 0.05). The results of this study proved that, compared to unfermented black beans, black bean tempeh retained protein and phenolic compound bioaccessibility and antioxidant activity and showed an improved ACE-inhibitory activity even after consumption.
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Affiliation(s)
- Kun Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,National Coarse Cereals Engineering Research Center, Daqing, China
| | - Yongjiao Gao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jing Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yue Wu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jingchen Sun
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Guangcai Niu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Feng Zuo
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing, China,*Correspondence: Feng Zuo,
| | - Xiqun Zheng
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,National Coarse Cereals Engineering Research Center, Daqing, China,Xiqun Zheng,
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Ciurko D, Czyżnikowska Ż, Kancelista A, Łaba W, Janek T. Sustainable Production of Biosurfactant from Agro-Industrial Oil Wastes by Bacillus subtilis and Its Potential Application as Antioxidant and ACE Inhibitor. Int J Mol Sci 2022; 23:ijms231810824. [PMID: 36142732 PMCID: PMC9505973 DOI: 10.3390/ijms231810824] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/08/2022] [Accepted: 09/12/2022] [Indexed: 01/02/2023] Open
Abstract
The microbial conversion of agro-industrial oil wastes into biosurfactants shows promise as a biomass refinery approach. In this study, Bacillus subtilis #309 was applied to produce surfactin using rapeseed and sunflower cakes, the most common oil processing side products in Europe. Studies of the chemical composition of the substrates were performed, to determine the feasibility of oil cakes for surfactin production. Initially, screening of proteolytic and lipolytic activity was performed to establish the capability of B. subtilis #309 for substrate utilization and hence effective surfactin production. B. subtilis #309 showed both proteolytic and lipolytic activity. The process of surfactin production was carefully analyzed by measurement of the surfactin concentration, pH, surface tension (ST) and emulsification index (E24). The maximal surfactin concentration in the sunflower and rapeseed cake medium reached 1.19 ± 0.03 and 1.45 ± 0.09 g/L, respectively. At the same time, a progressive decrease in the surface tension and increase in emulsification activity were observed. The results confirmed the occurrence of various surfactin homologues, while the surfactin C15 was the dominant one. Finally, the analysis of surfactin biological function exhibited antioxidant activity and significant angiotensin-converting enzyme (ACE)-inhibitory activity. The half-maximal inhibitory concentration (IC50) value for ACE inhibition was found to be 0.62 mg/mL for surfactin. Molecular docking of the surfactin molecule to the ACE domains confirmed its inhibitory activity against ACE. Several interactions, such as hydrophobic terms, hydrogen bonds and van der Waals interactions, were involved in the complex stabilization. To the best of our knowledge, this is the first report describing the effect of a lipopeptide biosurfactant, surfactin, produced by B. subtilis for multifunctional properties in vitro, namely the ACE-inhibitory activity and the antioxidant properties, using different assays, such as 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). Thus, the ACE-inhibitory lipopeptide biosurfactant shows promise to be used as a natural antihypertensive agent.
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Affiliation(s)
- Dominika Ciurko
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Żaneta Czyżnikowska
- Department of Inorganic Chemistry, Faculty of Pharmacy, Wroclaw Medical University, 50-556 Wrocław, Poland
| | - Anna Kancelista
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Wojciech Łaba
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Tomasz Janek
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
- Correspondence: ; Tel.: +48-71-320-7734
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Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking. Heliyon 2022; 8:e10561. [PMID: 36119878 PMCID: PMC9474322 DOI: 10.1016/j.heliyon.2022.e10561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 01/31/2022] [Accepted: 09/01/2022] [Indexed: 11/24/2022] Open
Abstract
Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current study was to assess the effects of soaking and cooking in different types of water (tap, borehole, acidulated- 1.0 percent citric acid and soda- 0.2 percent sodium bicarbonate) on cooking time (CT), split percentage (SP) and total soluble solids (TSS) in broth of different varieties of beans. Results show that soaking significantly reduced CT across eight varieties from an average CT of 109.5–84.6 min in tap water, 109.5–85.2 min in borehole water, 115.9–92.7 min in acidulated water and 82.0–51.2 min in soda water representing 22.7%, 22.1%, 20.0% and 37.6% reduction in CT, respectively. Soaking generally decreased SP and varietal differences were observed suggesting beans are less likely to break when soaking precede cooking. Although cooking in soda water significantly reduced CT, unfortunately, it increased SP. Acidulated water extended CT but reduced SP in almost all varieties. Soaking generally decreased TSS in broth from 7.0 to 6.7% in tap water, 6.1–5.8% in borehole water and 11.3–7.7% in soda water while it increased TSS in acidulated water from 18.2 to 20.6% across all the eight varieties which suggest reduction in leaching out of bean solids into cooking water which is consistent with reduced SP of soaked beans. While use of soda water reduced cooking time and therefore saved time and energy, its effect of increasing split percent may not be appealing to some consumers. This study has demonstrated that bean soaking significantly reduced cooking time and split percent and these can also be affected by type of cooking water.
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Sahasakul Y, Aursalung A, Thangsiri S, Wongchang P, Sangkasa-ad P, Wongpia A, Polpanit A, Inthachat W, Temviriyanukul P, Suttisansanee U. Nutritional Compositions, Phenolic Contents, and Antioxidant Potentials of Ten Original Lineage Beans in Thailand. Foods 2022; 11:foods11142062. [PMID: 35885307 PMCID: PMC9324593 DOI: 10.3390/foods11142062] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/08/2022] [Accepted: 07/09/2022] [Indexed: 01/22/2023] Open
Abstract
Legumes and pulses are nutrient-dense foods providing a good source of protein, complex carbohydrates, fiber, vitamins, minerals, and bioactive compounds. To breed a new lineage of beans with specific nutritional and health beneficial purposes, more information on original lineage beans must be obtained. However, data concerning the nutritive compositions, total phenolic contents (TPCs), and health benefits regarding the antioxidant potentials of some original lineage beans in Thailand remain scarce, causing difficulty in decisional selection to breed a new lineage. Thus, this study aimed to examine the nutritional values (proximate compositions, vitamins, and minerals), TPCs, and antioxidant activities of ten original lineage bean cultivars in Glycine, Phaseolus, and Vigna genera from Genebank, Department of Agriculture (DOA), Thailand. The results indicated that beans in the Glycine genus potentially provided higher energy, protein, fat, and calcium contents than other genera, while the Phaseolus genus tended to provide higher carbohydrate and dietary fiber. Specifically, lima bean cultivar ‘38’ exhibited high vitamin B1, and red kidney bean cultivar ‘112’ exhibited high potassium content. Beans in the Vigna genus exhibited high TPCs and antioxidant activities. However, their nutritional compositions were markedly varied. The results of this work could support bean consumption as a feasible alternative diet and be used as a reference for future bean breeding (within the same genera) of a new lineage with particular nutritional requirements and health potentials.
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Affiliation(s)
- Yuraporn Sahasakul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Amornrat Aursalung
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Sirinapa Thangsiri
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Pitthaya Wongchang
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Parichart Sangkasa-ad
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Aphinya Wongpia
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Auytin Polpanit
- Chiang Mai Field Crops Research Center, Department of Agriculture, Nong Han, San Sai District, Chiang Mai 50290, Thailand;
| | - Woorawee Inthachat
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Uthaiwan Suttisansanee
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
- Correspondence: ; Tel.: +66-(0)-2800-2380 (ext.422)
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Sangsukiam T, Duangmal K. Changes in bioactive compounds and health-promoting activities in adzuki bean: Effect of cooking conditions and in vitro simulated gastrointestinal digestion. Food Res Int 2022; 157:111371. [DOI: 10.1016/j.foodres.2022.111371] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 05/04/2022] [Accepted: 05/10/2022] [Indexed: 11/24/2022]
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Dhali S, Pradhan M, Sahoo RK, Mohanty S, Pradhan C. Alleviating Cr(VI) stress in horse gram (Macrotyloma uniflorum Var. Madhu) by native Cr-tolerant nodule endophytes isolated from contaminated site of Sukinda. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:31717-31730. [PMID: 33611748 PMCID: PMC7896553 DOI: 10.1007/s11356-021-13009-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 02/12/2021] [Indexed: 06/12/2023]
Abstract
Sukinda chromite mine of Odisha is a heavily polluted site, generating huge overburden dumps. The present experiment was designed to evaluate the potential of two native nodule endophytic bacterial strains, viz. Bacillus aryabhattai AS03 (MT645244) and Rhizobium pusense AS05 (MT645243), isolated from contaminated sites to be considered remediation tool to minimize the effect of Cr toxicity on Macrotyloma uniflorum var. Madhu. The two nodule endophytic bacterial strains AS03 and AS05 exhibited tolerance to 1800 and 3000 ppm of Cr(VI) respectively in vitro when cultured alone. AAS analysis confirmed higher accumulation of Cr(VI) in roots and less accumulation in shoots which is dose-specific (bio-inoculant) either treated alone or combined. Complete absence of Cr accumulation approximately 99% in shoots of Macrotyloma was observed owing to synergistic effect of both the strains (biochar-based formulation). This study also suggests increased shoot and root length, nodule nos., and leghemoglobin content of the plant at 60 days indicating the plant growth-promoting effects of both the strains. ROS and antioxidant enzymes of the plant recorded decreasing trend in inoculated plants. However, a significant increment in transpiration rate, total photosynthetic rate, intracellular CO2 conc., and stomatal conductance in leaves was observed owing to dual inoculation. Our findings corroborate the supremacy of synergistic effect of both the strains applied in the form of biochar-based biofertilizer in enhancing growth and tolerance index of M. uniflorum cultivated in Cr(VI)-stressed soil. This investigation depicts the efficiency of the two nodule bacteria as a mixed inoculant to alleviate Cr toxicity and making the seeds safe for consumption.
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Affiliation(s)
- Shilpee Dhali
- Department of Botany, Utkal University, VaniVihar, Bhubaneswar, Odisha, 751004, India
| | | | - Ranjan Kumar Sahoo
- Department of Biotechnology, Centurion University of Technology and Management, Bhubaneswar, Odisha, 752050, India
| | - Santanu Mohanty
- Department of Soil Science and Agricultural Chemistry, OUAT, Bhubaneswar, Odisha, 751003, India
| | - Chinmay Pradhan
- Department of Botany, Utkal University, VaniVihar, Bhubaneswar, Odisha, 751004, India.
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Yan Z, Xie L, Li M, Yuan M, Tian Y, Sun D, Zhang Y, Niu L. Phytochemical components and bioactivities of novel medicinal food - Peony roots. Food Res Int 2021; 140:109902. [PMID: 33648204 DOI: 10.1016/j.foodres.2020.109902] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 11/15/2022]
Abstract
Peony as an important medicinal material is widely cultivated in China, which is one of the natural distribution centers of wild peony species. So far, however, there has not been a systematic study of the roots from China's wild peonies. In this study, the total phenolic (TPC), total flavonoid (TFC), other secondary metabolites, and microelement content, as well as the antioxidant, antibacterial, anticholinesterase, and antitumor activities of peony roots from 15 species and 2 subspecies were measured. Thirteen secondary metabolites were detected, with Paeoniflorin and Paeonol being the highest content bio-activities compounds. Additionally, the peony roots had a significant antioxidant activities and bacteriostatic effect against Gram-positive bacteria, with MIC varying from 0.063 to 1 mg/mL. P. anomala subsp. veitchii and P. lactiflora showed outstanding anticholinesterase capacities and cytotoxic activities. Taken together, the data presented here provide new insights into both the medicinal and edible potential of roots from wild peony species.
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Affiliation(s)
- Zhenguo Yan
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China
| | - Lihang Xie
- Academy of Medical Sciences, Zhengzhou University, Zhengzhou 450000, Henan, China
| | - Mengchen Li
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China
| | - Meng Yuan
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China
| | - Yao Tian
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China
| | - Daoyang Sun
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China
| | - Yanlong Zhang
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China.
| | - Lixin Niu
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China.
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11
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Loader TB, Zahradka P, Ahmadi S, Taylor CG. Processing method modulates the effectiveness of black beans for lowering blood cholesterol in spontaneously hypertensive rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:449-458. [PMID: 32648589 DOI: 10.1002/jsfa.10654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 06/16/2020] [Accepted: 07/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Various foods are known to have beneficial effects on health when consumed whole; however, there is a trend towards preparing foods from processed ingredients, and it remains unclear whether the benefits of the whole food are retained. The purpose of this study was therefore to examine whether different processing techniques affect the lowering of cholesterol and the vascular effects of black beans (Phaseolus vulgaris L.). RESULTS Beans were prepared by overnight soaking and boiling - the standard method - and by micronization, extrusion, or dehulling and boiling, and they were then fine milled. Beans prepared by the standard method were also coarse milled. These five materials were incorporated into semi-purified diets (30% wt/wt) and fed to spontaneously hypertensive rats for 4 weeks. Body weight, blood pressure, and aorta morphology were unaltered by the diets. Fasting total cholesterol was significantly reduced in rats fed micronized beans compared with extruded beans (both fine-milled) or the bean-free diet, while boiling combined with coarse milling lowered low-density lipoprotein (LDL) cholesterol. The lack of cholesterol lowering in rats fed extruded bean compared to micronized was not explained by the amount or composition of dietary fiber or resistant starch. Differences in the polyphenolic profile as determined by high-performance liquid chromatography (HPLC) were also unable to explain the variations in cholesterol-lowering capacity. CONCLUSION The present study demonstrates that processing of black beans alters the health effects observed with the whole pulse, and suggests that products prepared with processed ingredients will need to be tested empirically to establish whether the biological effects are maintained in vivo. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Tara B Loader
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Albrechtsen Research Centre, Winnipeg, Canada
| | - Peter Zahradka
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Albrechtsen Research Centre, Winnipeg, Canada
- Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, Canada
| | - Shokoufeh Ahmadi
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Albrechtsen Research Centre, Winnipeg, Canada
| | - Carla G Taylor
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Albrechtsen Research Centre, Winnipeg, Canada
- Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, Canada
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12
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Ciurko D, Łaba W, Żarowska B, Janek T. Enzymatic hydrolysis using bacterial cultures as a novel method for obtaining antioxidant peptides from brewers' spent grain. RSC Adv 2021; 11:4688-4700. [PMID: 35424402 PMCID: PMC8694660 DOI: 10.1039/d0ra08830g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 01/19/2021] [Indexed: 11/21/2022] Open
Abstract
Brewers' spent grain was used as a substrate to obtain protein hydrolysates with antioxidant activity. Hydrolysis was conducted in the culture using proteolytic bacteria. Hydrolysis was controlled by measurement of α-amino group concentration and with the aid of size exclusion chromatography. For each culture the degree of hydrolysis was calculated. The most efficient protein hydrolysis was observed in the cultures of Bacillus cereus (43.06%) and Bacillus lentus (41.81%). In addition, gelatin zymography was performed in order to detect bacterial proteases and their activity. The profile of secreted enzymes was heterogeneous, while the greatest variety was observed for Bacillus polymyxa. Brewers' spent grain protein hydrolysates exhibited high antioxidant activity. Bacillus subtilis and Bacillus cereus post-cultured media displayed the highest activity, respectively 1291.97 and 1621.31 μM TEAC per g for ABTS, 188.89 and 160.93 μM TEAC per g for DPPH, and 248.81 and 284.08 μM TEAC per g for the FRAP method. Hydrolysis of brewers' spent grain conducted in the bacterial cultures entails reduction of workload, economic cost and environmental impact.![]()
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Affiliation(s)
- Dominika Ciurko
- Wrocław University of Environmental and Life Sciences, Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science J. Chełmońskiego 37 51-630 Wrocław Poland +48 71 320 7723
| | - Wojciech Łaba
- Wrocław University of Environmental and Life Sciences, Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science J. Chełmońskiego 37 51-630 Wrocław Poland +48 71 320 7723
| | - Barbara Żarowska
- Wrocław University of Environmental and Life Sciences, Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science J. Chełmońskiego 37 51-630 Wrocław Poland +48 71 320 7723
| | - Tomasz Janek
- Wrocław University of Environmental and Life Sciences, Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science J. Chełmońskiego 37 51-630 Wrocław Poland +48 71 320 7723
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13
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Microencapsulation of copigmented anthocyanins using double emulsion followed by complex coacervation: Preparation, characterization and stability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110154] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Alves PLS, Berrios JDJ, Pan J, Yokoyama WH. Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-00039-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractHypolipidemic and anti-obesity properties of extruded black, pinto and white beans were examined in male Syrian hamsters fed high fat diets for 3 weeks. The efficiency and effectiveness of extruder processing to eliminate heat-labile antinutrients were also determined. Hamsters fed a high fat diet containing 40% extruded black beans gained the same amount of weight as animals on a low-fat chow diet (based on AIN-93G). Total plasma cholesterol of the hamsters fed bean flour- based diets tended to be lower, ranging between 298 and 356 mg/dL, compared to 365 mg/dL for the control group and total and free liver cholesterol was about 50 and 33% lower, respectively, in the livers (freeze-dried) of hamsters fed the black turtle bean (BB) and pinto bean (PB) diets. The nitrogen content of the feces from hamsters fed the PB and white bean (WB) diets were 2.6x higher than the control and the excretion of deoxycholic acid (DCA) and lithocholic acid (LCA) was higher in all legume fed hamsters The results show that extrusion efficiently and economically reduces anti-nutritive factors that inhibit the digestion and absorption of proteins and carbohydrates.Graphical abstract
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15
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Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions. Food Chem 2020; 340:127950. [PMID: 32896780 DOI: 10.1016/j.foodchem.2020.127950] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/24/2020] [Accepted: 08/25/2020] [Indexed: 12/12/2022]
Abstract
This study aimed to prepare anthocyanin-rich microcapsules by spray and freeze-drying complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-carboxymethylcellulose (CS-CMC) and to investigate their properties and in vitro release kinetics. Microencapsulation efficiency (MEE) of the microcapsules varied from 84.9% to 94.7%. CS-CMS microcapsules showed significantly higher MEEs than those of GE-AG microcapsules. A significant higher MEE and lower moisture content and hygroscopicity was observed in spray-dried double emulsion (SDE) microcapsules. Freeze-dried double emulsion (FDE) microcapsules possessed higher total anthocyanin and total phenolic contents. The best fit for release kinetics was achieved using first-order and Higuchi models for SDE and FDE microcapsules, respectively. Diffusion-controlled release in the simulated gastric fluid was found for SDE microcapsules, while erosion-controlled release in simulated gastric and intestinal fluids predominated for FDE microcapsules. These findings suggest that the microcapsules can be applied for loading anthocyanins as a nutraceutical with controllable release requirement.
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16
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Chen Y, Shan S, Cao D, Tang D. Steam flash explosion pretreatment enhances soybean seed coat phenolic profiles and antioxidant activity. Food Chem 2020; 319:126552. [PMID: 32151898 DOI: 10.1016/j.foodchem.2020.126552] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 02/08/2020] [Accepted: 03/02/2020] [Indexed: 01/09/2023]
Abstract
The resource utilization of soybean seed coats is currently poor. In this study, steam flash explosion (SFE) pretreatment was performed to extract valuable phytochemicals from soybean seed coats. The total content of phytochemicals and the antioxidant activity of extracts from SFE-treated soybean seed coat were systematically evaluated. On the basis of the application value of antioxidant activity, we optimized the process parameters of SFE-pretreated soybean seed coat to maximize the antioxidant activity. Additionally, the subsequently obtained ethyl acetate fraction with the highest antioxidant activity was analysed using HPLC-DAD-Q-Orbitrap HRMS/MS analysis. The results indicated that SFE could enhance the release of both aglycone and acetylglucoside forms of isoflavones from the cellular structure and enhance the antioxidant activity of soybean seed coats. This study provides evidence that SFE is a novel thermal processing technology with high efficiency and low energy consumption that improves the phytochemical composition and bioactivity of soybean seed coats.
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Affiliation(s)
- Yongsheng Chen
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Sharui Shan
- The First Affiliated Hospital of Jinan University (Guangzhou Overseas Chinese Hospital), Guangzhou 510632, China
| | - Dongmin Cao
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of SATCM, Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Dan Tang
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of SATCM, Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
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17
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Pujimulyani D, Santoso U, Luwihana D S, Maruf A. Orally administered pressure-blanched white saffron ( Curcuma mangga Val.) improves antioxidative properties and lipid profiles in vivo. Heliyon 2020; 6:e04219. [PMID: 32637681 PMCID: PMC7327263 DOI: 10.1016/j.heliyon.2020.e04219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 03/19/2020] [Accepted: 06/11/2020] [Indexed: 12/16/2022] Open
Abstract
This research focused on studying the effects of orally administered pressure-blanched white saffron on the antioxidative properties and lipid profiles of wistar rats. White saffron was blanched in autoclave for 2.5, 5, 7.5, and 10 min at 100, 105, 110, 115, and 120 °C, which are equivalent to 14.71, 17.53, 20.79, 24.54, and 28.81 psia, respectively. A total of 30 male wistar rats aged four weeks were fed with a standard diet (N), oxidized peanut oil diet + unblanched white saffron (A), oxidized peanut oil diet + blanched white saffron (B), oxidized peanut oil diet + pressure-blanched white saffron (C), and oxidized peanut oil diet + aquadest (NC), for two weeks after pre-treatment with the standard diet for a week. Invivo study showed treatment with pressure-blanched white saffron could significantly improve SOD, Vitamin E, and HDL levels compared to the negative control (NC); 686.44 U/g Hb, 10.87 μg/mL, and 94.17 mg/dL versus 405.37 U/g Hb, 7.44 μg/mL, and 43.47 mg/dL, respectively. Meanwhile, treatment with pressure-blanched white saffron could significantly reduce MDA, total cholesterol, LDL, and triglyceride levels in the blood compared to the negative control (NC); 1.98 mmol/L, 108.74 mg/dL, 40.99 mg/dL, and 78.06 mg/dL versus 8.54 mmol/L, 232.46 mg/dL, 149.17 mg/dL, and 172.61 mg/dL, respectively. The results showed that pressurized blanching could significantly increase antioxidant levels of white saffron, and its dried form could improve antioxidative properties and lipid profiles in vivo.
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Affiliation(s)
- Dwiyati Pujimulyani
- Faculty of Agroindustry, University of Mercu Buana Yogyakarta, Yogyakarta, 55753, Indonesia
| | - Umar Santoso
- Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, 55281, Indonesia
| | - Sri Luwihana D
- Faculty of Agroindustry, University of Mercu Buana Yogyakarta, Yogyakarta, 55753, Indonesia
| | - Ali Maruf
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College, Faculty of Medicine, Chongqing University, Chongqing, 400030, China
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18
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Fallahi S, Sharifi P. Effect of Nitrogen Fixing Bacteria and Nitrogen Rate on Yield and Growth of Common Bean. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2020. [DOI: 10.11118/actaun202068030491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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19
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Cárdenas‐Castro AP, Pérez‐Jiménez J, Bello‐Pérez LA, Tovar J, Sáyago‐Ayerdi SG. Bioaccessibility of phenolic compounds in common beans (
Phaseolus vulgaris
L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures. Cereal Chem 2020. [DOI: 10.1002/cche.10283] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
| | - Jara Pérez‐Jiménez
- Institute of Food Science Technology and Nutrition (ICTAN‐CSIC) Madrid Spain
| | | | - Juscelino Tovar
- Department of Food Technology, Engineering and Nutrition Lund University Lund Sweden
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20
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Perez-Hernandez LM, Nugraheni K, Benohoud M, Sun W, Hernández-Álvarez AJ, Morgan MRA, Boesch C, Orfila C. Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans ( Phaseolus vulgaris). Nutrients 2020; 12:E295. [PMID: 31978996 PMCID: PMC7070432 DOI: 10.3390/nu12020295] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/13/2020] [Accepted: 01/20/2020] [Indexed: 02/07/2023] Open
Abstract
The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption.
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Affiliation(s)
- Lucia Margarita Perez-Hernandez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Kartika Nugraheni
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | | | - Wen Sun
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Alan Javier Hernández-Álvarez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Michael R. A. Morgan
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Christine Boesch
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Caroline Orfila
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
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21
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Kim J, Lee HI, Lim YJ, Park YJ, Kim W, Kim DO, Kim BY, Eom SH, Baik MY. Antioxidant and phytoestrogenic activities of puffed black soybeans (Glycine max). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108780] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Liu Y, Cai C, Yao Y, Xu B. Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5565-5576. [PMID: 31152448 DOI: 10.1002/jsfa.9825] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/26/2019] [Accepted: 05/26/2019] [Indexed: 05/24/2023]
Abstract
BACKGROUND Buckwheat products are receiving increasing attention because of their high nutritive values and significant health-promoting properties. In the present study, 15 buckwheat products grown in different parts of China were investigated. Representative common or tartary buckwheat samples were further subjected to soaking, roasting, microwave cooking, boiling and steaming treatments. Colorimetric analyses and high-performance liquid chromatography (HPLC) analyses were performed to determine the phenolic profiles and antioxidant capacities of the raw and thermally processed buckwheat samples, respectively. RESULTS Tartary buckwheat exhibited a remarkably higher total phenolic content (TPC), total flavonoid content (TFC), 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) compared to common buckwheat, although there were no significant differences between their 2,2'-azino-di-(3-ethylbenzthiazoline sulfonic acid) (ABTS) free radical scavenging capacity. All thermal treatments, particularly microwave cooking, contributed to the greatest losses of phenolics and antioxidant capacities in the common buckwheat samples, whereas boiling and steaming usually resulted in the lowest losses. For the tartary buckwheat samples, all thermal treatments (except roasting), especially boiling and steaming, led to significant increases in TPC, TFC, DPPH free radical scavenging activity, FRAP and ABTS free radical scavenging capacity. However, HPLC analyses indicated that all thermal treatments, especially microwave cooking, gave rise to the greatest losses of the total content of 14 phenolic acids and three flavonoids, whereas boiling led to the lowest losses. CONCLUSION Both steaming and boiling treatments are recommended when preparing common or tartary buckwheat food products because they can minimize thermal degradation or promote their phenolic compounds and antioxidant capacities to the greatest extent. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yongxiang Liu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Chunzhi Cai
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Yiliang Yao
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
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23
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Tao W, Zhang Y, Shen X, Cao Y, Shi J, Ye X, Chen S. Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota. Compr Rev Food Sci Food Saf 2019; 18:971-985. [PMID: 33336996 DOI: 10.1111/1541-4337.12444] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 02/21/2019] [Accepted: 03/11/2019] [Indexed: 12/11/2022]
Abstract
Proanthocyanidins, as the oligomers or polymers of flavan-3-ol, are widely discovered in plants such as fruits, vegetables, cereals, nuts, and leaves, presenting a major part of dietary polyphenols. Although proanthocyanidins exert several types of bioactivities, such as antioxidant, antimicrobial, cardioprotective, and neuroprotective activity, their exact mechanisms remain unclear. Due to the complexity of the structure of proanthocyanidins, such as their various monomers, different linkages and isomers, investigation of their bioavailability and metabolism is limited, which further hinders the explanation of their bioactivities. Since the large molecular weight and degree of polymerization limit the bioavailability of proanthocyanidins, the major effective site of proanthocyanidins is proposed to be in the gut. Many studies have revealed the effects of proanthocyanidins from different sources on changing the composition of gut microbiota based on in vitro and in vivo models and the bioactivities of their metabolites. However, the metabolic routes of proanthocyanidins by gut microbiota and their mutual interactions are still sparse. Thus, this review summarizes the chemistry, absorption, and metabolic pathways of proanthocyanidins ranging from monomers to polymers, as well as the mutual interactions between proanthocyanidins and gut microbiota, in order to better understand how proanthocyanidins exert their health-promoting functions.
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Affiliation(s)
- Wenyang Tao
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Yu Zhang
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Xuemin Shen
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON, N1G 5C9, Canada
| | - Xingqian Ye
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Shiguo Chen
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
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24
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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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Wang F, Li H, Qin Y, Mao Y, Zhang B, Deng Z. Effects of heat, ultrasound, and microwave processing on the stability and antioxidant activity of delphinidin and petunidin. J Food Biochem 2019; 43:e12818. [PMID: 31353515 DOI: 10.1111/jfbc.12818] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 02/04/2019] [Accepted: 02/09/2019] [Indexed: 11/30/2022]
Abstract
The effects of conventional heating, ultrasonic, and microwave treatments on the stability and antioxidant activities of anthocyanidin standards (delphinidin and petunidin) were studied. The antioxidant activities of delphinidin and petunidin significantly decreased during the treatments, which suggested that the antioxidant activities of the degradation products were lower than that of anthocyanidin. In addition, the degradation of delphinidin and petunidin followed first-order reaction kinetics. The kinetic parameters indicated that delphinidin was more stable than petunidin. The microwave treatment led to the fastest degradation, followed by the conventional heating and ultrasonic treatments. Moreover, three types of degradation products of delphinidin were found by HPLC-Q-TOF-MS after all three treatments, and they were phloroglucinaldehyde, delphinidin chalcone, and 3,4,5-trihydroxybenzoic acid. Petunidin was broken into phloroglucinaldehyde, petunidin chalcone, and 3-methoxy-4,5- dihydroxybenzoic acid. PRACTICAL APPLICATIONS: Anthocyanins with great antioxidant activity are widely distributed in plants. The stability of the anthocyanin affects its antioxidant activity and bioavailability. When anthocyanins are degraded, their antioxidant activities change accordingly. Therefore, it is crucial to study the structure, stability, and antioxidant activity of anthocyanins. This paper explores the structures and pyrolysis pathways of delphinidin and petunidin and provides basic data for the utilization and preservation of anthocyanins during food processing and production.
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Affiliation(s)
- Furong Wang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, China
| | - Yan Qin
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, China
| | - Yu Mao
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, China.,Institute for Advanced Study, University of Nanchang, Nanchang, China
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Soaking of soybean meal: evaluation of physicochemical properties and kinetic studies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9954-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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27
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Yang QQ, Gan RY, Ge YY, Zhang D, Corke H. Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition. Compr Rev Food Sci Food Saf 2018; 17:1518-1539. [PMID: 33350144 DOI: 10.1111/1541-4337.12391] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 07/29/2018] [Accepted: 08/01/2018] [Indexed: 12/29/2022]
Abstract
Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in common beans, and colorful common beans are overall rich in polyphenols, mainly in their pigmented seed coats. In addition, factors of influence, such as genotype, environmental conditions, storage, and processing methods, play a critical role in the content and composition of common bean polyphenols. Besides, analytical methods, including extraction, separation, and identification, are of importance for precise and comparable evaluation of polyphenols in common beans. Therefore, in order to provide a comprehensive and updated understanding of polyphenols in common beans, this review first summarizes the content and different compositions of polyphenols in common beans, and next discusses the factors affecting these compositions, followed by introducing the analytical methods for common bean polyphenols, and finally highlights the antioxidant activity of polyphenols in common beans. Considering the recent surge in interest in the use of grain legumes, we hope this review will further stimulate work in this field by providing a blueprint for further analytical studies to better utilize common bean polyphenols in food products to improve human nutrition.
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Affiliation(s)
- Qiong-Qiong Yang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Ren-You Gan
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Ying-Ying Ge
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Dan Zhang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Harold Corke
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
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Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7836745] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the effects of processing on their antioxidant capacity. The aim of this study was to evaluate the effect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total flavonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. The effect of soaking on antioxidant capacity and flavonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had specific characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob’s Cattle had the highest antioxidant activity and Jacob’s Cattle and Tiger’s Eye the highest amount of flavonoids, even after cooking.
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29
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Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Cömert ED, Gökmen V. Evolution of food antioxidants as a core topic of food science for a century. Food Res Int 2018; 105:76-93. [DOI: 10.1016/j.foodres.2017.10.056] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2017] [Revised: 10/18/2017] [Accepted: 10/28/2017] [Indexed: 01/16/2023]
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31
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Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion. Journal of Food Science and Technology 2018; 55:1143-1153. [PMID: 29487457 DOI: 10.1007/s13197-017-3030-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/28/2017] [Accepted: 12/29/2017] [Indexed: 10/18/2022]
Abstract
Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30% oil) were investigated. Different interactions were observed between SSBP and xanthan at different pH (3-7) including electrostatic interactions and hydrogen bonding. These interactions were predominant at pH 3. When low xanthan gum concentration (0.1%) was used, phase separation and complex coacervation observed at this pH (negative effect of interactions). However, at pH 5, only 0.1% xanthan was enough to drastically reduce non-dissolved protein and its precipitation which normally occurs at this pH. In addition, incompatibility or segregative phase behavior which normally occurs when protein and polysaccharide have same charges was not observed (positive effects of interactions). Protein-gum interactions influenced emulsion properties (zeta potential, particle size, PDI, rheology, emulsion capacity, heat stability and creaming rate). Interactions had considerable influence on emulsion shelf life and produced completely stable emulsions at all pH values. Results confirmed that SSBP-xanthan gum mixture has a high potential for production of multilayer emulsions.
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Espinosa-Páez E, Alanis-Guzmán MG, Hernández-Luna CE, Báez-González JG, Amaya-Guerra CA, Andrés-Grau AM. Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus. Molecules 2017; 22:E2275. [PMID: 29261152 PMCID: PMC6149908 DOI: 10.3390/molecules22122275] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 12/12/2017] [Accepted: 12/16/2017] [Indexed: 11/17/2022] Open
Abstract
The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oats in relation to the controls) and content of total polyphenols (kidney beans three times higher regarding the controls) increased significantly by the presence of the fungus mycelium, even after simulated digestion. There was a significant increase in protein digestibility (from 39.99 to 48.13% in black beans, 44.06 to 69.01% in kidney beans, and 63.25 to 70.01% in oats) and a decrease of antinutrient tannins (from 65.21 to 22.07 mg in black beans, 35.54 to 23.37 in kidney beans, and 55.67 to 28.11 in oats) as well as an increase in the contents of some essential amino acids. Overall, this fermentation treatment with Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.
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Affiliation(s)
- Edith Espinosa-Páez
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Ma Guadalupe Alanis-Guzmán
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Carlos E Hernández-Luna
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Juan G Báez-González
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Carlos A Amaya-Guerra
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Ana M Andrés-Grau
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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33
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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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34
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Silva MO, Brigide P, Toledo NMVD, Canniatti-Brazaca SG. Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.7216] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The common bean (Phaseolus vulgaris L.) is a source of nutrients and contains phenolic compounds that act as antioxidants. The aim of the present study was to determine the phenolic compounds and tannins in two bean cultivars (Phaseolus vulgaris L.): the biofortified carioca bean (Pontal) and the common bean (commercial). The antioxidant activity of the phenolic compounds and their fractions was also measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The thermal processing decreased the phenolic compounds, tannins and the antioxidant activity of beans. The Pontal cultivar exhibited higher levels of phenolic compounds even after cooking. For cooked beans, higher antioxidant activity was observed in the commercial beans by the DPPH method. Regarding to the fractions, in general, lower values of antioxidant activity by DPPH were observed for beans after cooking, except for fraction 6 of the Pontal bean and fraction 3 of the commercial bean. For fraction 4 no significant differences were observed by the ABTS method for both cultivars after thermal processing.
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Kumar S, Sharma VK, Yadav S, Dey S. Antiproliferative and apoptotic effects of black turtle bean extracts on human breast cancer cell line through extrinsic and intrinsic pathway. Chem Cent J 2017; 11:56. [PMID: 29086840 PMCID: PMC5478552 DOI: 10.1186/s13065-017-0281-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Accepted: 05/31/2017] [Indexed: 11/10/2022] Open
Abstract
The black turtle bean (BTB) is most widely consumed legume all over the world having anticancer activity. The aim of the study was to analyse the apoptotic effects of BTB extracts on human breast cancer cell lines. Plant extract was prepared by homogenization and centrifugation. The cytotoxic effects of BTB was evaluated by MTT assay and their apoptotic effects were characterized by DNA fragmentation, nuclear staining assay, mitochondrial membrane potential analysis, annexin-V FITC and caspase 3/7 activity assay. The changes in cell cycle and gene expression of cell lines were analysed by flow cytometry and qRT-PCR, respectively. BTB extract showed cytotoxicity with IC50 values of 50 μg/ml in MCF-7 and MDA-MB231 cells. The caspase 3/7 was activated in the cancer cells treated with BTB extract leading to cell death by apoptosis. Moreover, there was significant increase in the expression of Bax as well as decrease in the Bcl-2 and Bcl-xL expression with in a dose dependent manner in both cells. It induces cell cycle arrest in S and G2/M phase in MCF-7 and MDA-MB231 cells, respectively. The mitochondrial membrane potential was decreased in BTB treated cells thereby transducing the apoptotic signal through the mitochondrial pathway and it also causes DNA fragmentation. Thus, it can be concluded that BTB induces the apoptosis in MCF-7 and MDA-MB-231 cells through intrinsic and extrinsic pathway and can be explored further for promising candidate to combat breast cancer. BTB extract exhibit anti-cancer activity by inducing apoptosis in breast cancer cell lines.
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Affiliation(s)
- Suresh Kumar
- Department of Biophysics, All India Institute of Medical Sciences, Ansari Nagar, New Delhi, 110 029, India
| | - Vinay Kumar Sharma
- Department of Biophysics, All India Institute of Medical Sciences, Ansari Nagar, New Delhi, 110 029, India
| | - Savita Yadav
- Department of Biophysics, All India Institute of Medical Sciences, Ansari Nagar, New Delhi, 110 029, India
| | - Sharmistha Dey
- Department of Biophysics, All India Institute of Medical Sciences, Ansari Nagar, New Delhi, 110 029, India.
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Permanent Draft Genome Sequence of the French Bean Symbiont Rhizobium sp. Strain RSm-3 Isolated from the Eastern Himalayan Region of India. GENOME ANNOUNCEMENTS 2017; 5:5/15/e00175-17. [PMID: 28408686 PMCID: PMC5391424 DOI: 10.1128/genomea.00175-17] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The genus Rhizobium contains many species able to form nitrogen-fixing nodules on plants of the legume family. Here, we report the 6.9-Mbp draft genome sequence of Rhizobium sp. strain RSm-3, with a G+C content of 61.4% and 6,511 candidate protein-coding genes.
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37
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Garretson L, Marti A. Pigmented Heirloom Beans: Nutritional and Cooking Quality Characteristics. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0117-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lisa Garretson
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN U.S.A
| | - Alessandra Marti
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN U.S.A
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
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38
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Rahmati NF, Koocheki A, Varidi M, Kadkhodaee R. Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pH. Int J Biol Macromol 2017; 95:1179-1189. [DOI: 10.1016/j.ijbiomac.2016.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Revised: 10/05/2016] [Accepted: 11/03/2016] [Indexed: 11/16/2022]
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39
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Aires A, Carvalho R, Saavedra MJ. Reuse potential of vegetable wastes (broccoli, green bean and tomato) for the recovery of antioxidant phenolic acids and flavonoids. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13256] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Alfredo Aires
- Centre for the Research and Technology for Agro-Environment and Biological Sciences, CITAB; Universidade de Trás-os-Montes e Alto Douro, UTAD; Quinta de Prados; Vila Real 5000-801 Portugal
| | - Rosa Carvalho
- Agronomy Department; Universidade de Trás-os-Montes e Alto Douro, UTAD; Quinta de Prados; Vila Real 5000-801 Portugal
| | - Maria José Saavedra
- Animal and Veterinary Research Centre; CECAV; Universidade de Trás-os-Montes e Alto Douro, UTAD; Quinta de Prados; Vila Real 5000-801 Portugal
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40
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Asowata-Ayodele AM, Otunola GA, Afolayan AJ. Assessment of the Polyphenolic Content, Free Radical Scavenging, Anti-inflammatory, and Antimicrobial Activities of Acetone and Aqueous Extracts of Lippia javanica (Burm.F.) Spreng. Pharmacogn Mag 2016; 12:S353-62. [PMID: 27563225 PMCID: PMC4971957 DOI: 10.4103/0973-1296.185770] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Background: Lippia javanica (Burm.F.) Spreng is one of the spice plants commonly found in almost every part of South Africa. Apart from its culinary uses, it is also traditionally used as an insect repellant and infusion for fever, flu, kidney stone treatment, cough, common cold, and chest pain. Materials and Methods: The antioxidant activities of the aqueous and acetone extracts were determined by measuring their effects against 1,1-Diphenyl-2-picryl-hydrazyl, 2,2’azino-bis (3-ethylbenzthiazoline-6-sulfonic acid), nitric oxide, phosphomolybdate, lipid peroxidation, hydrogen peroxide, and reducing power. The antimicrobial activities were evaluated against four bacterial (two Gram-positive, two Gram-negative) strains and 9 fungal pathogens using the agar well diffusion and microdilution methods. Anti-inflammatory activity was assessed by determining the inhibition against protein denaturation and membrane stabilizing effects. Objective: The polyphenolic content, free radical scavenging, anti-inflammatory, and antimicrobial activities of the aqueous and acetone extracts of the plant were evaluated. Results: A significantly high total phenolic content and free radical scavenging activities were observed in the acetone extracts of the plants. The study also revealed a concentration-dependent inhibition of protein denaturation and membrane stabilization effects by both the aqueous and acetone extracts at the concentrations studied. The ability of L. javanica extracts to inhibit protein denaturation and maintain membrane stability could be responsible for its folkloric use. The overall antimicrobial activity indicates that both extracts were active against the bacterial strains but the acetone extract exhibited the most potent antifungal activity higher than even the reference drugs. Conclusion: Overall, the acetone extract of L. javanica exhibited a more pronounced antioxidant, anti-inflammatory, and antimicrobial effects than the aqueous extract. SUMMARY The polyphenolic content and biological activities of the spice plant, Lippia javanica from South Africa was evaluated Significantly high polyphenolic content and free radical scavenging activities were observed for both extracts Moderate antimicrobial action, concentration-dependent inhibition of protein denaturation and membrane haemolysis were also observed.
Abbreviations used: AA: ascorbic acid, ABTS: 2,2’azino-bis (3-ethylbenthiazoline-6-sulfonic acid), BHT: Butylated hydroxytoluene, DPPH: 1,1-Diphenyl-2-picryl-hydrazyl, NBT: 2,2’-di-pnitrophenyl-5,5’-diphenyl-(3,3’-dimethoxy-4,4’-diphenylene)- ditetrazolium chloride, PMS: Potassium metabisulfite, ROS: Reactive oxygen species, TBA: Thiobarbituric acid, TCA: Trichloroacetic acid.
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Affiliation(s)
- Abiola M Asowata-Ayodele
- Department of Botany, Medicinal Plants and Economic Development (MPED) Research Centre, University of Fort Hare, Alice 5700, South Africa
| | - Gloria A Otunola
- Department of Botany, Medicinal Plants and Economic Development (MPED) Research Centre, University of Fort Hare, Alice 5700, South Africa
| | - Anthony J Afolayan
- Department of Botany, Medicinal Plants and Economic Development (MPED) Research Centre, University of Fort Hare, Alice 5700, South Africa
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Haileslassie HA, Henry CJ, Tyler RT. Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinumL.) and beans (Phaseolus vulgarisL.): a review. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13166] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hiwot A. Haileslassie
- School of Nutrition, Food Science and Technology; Hawassa University; P.O. Box 05, Piassa, Hawassa Ethiopia
- College of Pharmacy and Nutrition; University of Saskatchewan; 104 Clinic Place Saskatoon SK Canada S7N 2Z4
| | - Carol J. Henry
- College of Pharmacy and Nutrition; University of Saskatchewan; 104 Clinic Place Saskatoon SK Canada S7N 2Z4
| | - Robert T. Tyler
- College of Agriculture and Bioresources University of Saskatchewan; 51 Campus Drive, Saskatoon SK Canada S7N 5A8
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Tan Y, Chang SKC, Zhang Y. Innovative Soaking and Grinding Methods and Cooking Affect the Retention of Isoflavones, Antioxidant and Antiproliferative Properties in Soymilk Prepared from Black Soybean. J Food Sci 2016; 81:H1016-23. [PMID: 26954068 DOI: 10.1111/1750-3841.13266] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2015] [Revised: 02/02/2016] [Accepted: 02/07/2016] [Indexed: 11/30/2022]
Abstract
This study's objective was to characterize the effect of traditional and 3 newly devised (soaking+grinding) methods combined with cooking on the content and composition of phenolic substances, antioxidant, and antiproliferative properties of soymilk prepared from black soybean. Phenolic substances and antioxidant profile were characterized and antiproliferation of prostate cancer DU145 cells was conducted using a cell culture assay. Results indicated Grinding Method 4 produced significantly (P < 0.05) higher total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), and total isoflavone content in both raw and cooked black soymilk as compared to Method 1. Cooking soymilk reduced 23% to 38% of total phenolic substances. Raw black soymilk produced by Method 4 displayed the highest antioxidant capability, which was determined using ORAC, FRAP, and DPPH assays, and a higher antiprostate cell proliferation ability. Cooking only slightly reduced the potency to inhibit DU145 prostate cancer cells as IC50 value was increased from the average of about 4.0 mg/mL of raw soymilk extracts to 5.5 mg/mL of cooked soymilk extracts of all grinding methods. Overall, total isoflavone content was the only component that was negatively correlated with IC50 value (r = -0.93, P < 0.05) which indicates the ability to inhibit prostate cancer cell is associated with the increase in total isoflavone content, not with any other phenolic substances or antioxidant properties.
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Affiliation(s)
- Yingying Tan
- Dept. of Chinese Medicine, Shaanxi Univ. of Chinese Medicine, Xianyang, Shaanxi, 712046, P.R. of China
- Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ, MS State, Miss., 39762, U.S.A
| | - Sam K C Chang
- Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ, MS State, Miss., 39762, U.S.A
| | - Yan Zhang
- Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ, MS State, Miss., 39762, U.S.A
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Chávez-Santoscoy RA, Lazo-Vélez MA, Serna-Sáldivar SO, Gutiérrez-Uribe JA. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread. Int J Mol Sci 2016; 17:222. [PMID: 26901186 PMCID: PMC4783954 DOI: 10.3390/ijms17020222] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 01/08/2016] [Accepted: 01/11/2016] [Indexed: 12/30/2022] Open
Abstract
Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29) was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05).
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Affiliation(s)
- Rocio A Chávez-Santoscoy
- Facultad de Ciencias Químicas e Ingeniería, Universidad Autónoma de Baja California-Campus Tijuana, Calzada Universidad 14418, Parque Industrial Internacional Tijuana, C.P. 22390 Tijuana, B.C., Mexico.
| | - Marco A Lazo-Vélez
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
| | - Sergio O Serna-Sáldivar
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
| | - Janet A Gutiérrez-Uribe
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
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Kim JH, Park TS, Yang SH, Suh JW, Shim SM. Microbial bioconversion and processing methods enhance the phenolic acid and flavonoids and the radical scavenging capacity of Smilax china L. leaf. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:878-885. [PMID: 25754764 DOI: 10.1002/jsfa.7160] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2014] [Revised: 01/08/2015] [Accepted: 03/01/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND It has been reported that Smilax china L. leaf (SCL) provided various biological functions owing to polyphenols. The objective of the current study was to assess the enhancing effect of processing methods and microbial conversions on phenolic acid and flavonoid content and radical scavenging capacity of SCL for potential applications of diverse food products. RESULTS Targeted phenolic acid (chlorogenic acid) and flavonoids (piceid and quercetin) were identified in fresh SCL using liquid chromatography-mass spectrometry. The total amount of identified phenolic acid and flavonoids was highest in steamed SCL (12.70 ± 0.12 mg g(-1) on a dry matter basis, dmb). A substantial amount of chlorogenic acid (5.81 ± 0.16 mg g(-1) dmb), piceid (3.96 ± 0.04 mg g(-1) dmb) and quercetin (6.06 ± 0.12 mg g(-1) dmb) were quantified in SCL fermented by Bacillus species, roasted and steamed, respectively (P < 0.05). The oxygen radical absorbance capacity (ORAC) value was greater in microbial fermented SCL than in others, with the exception of Saccharomyces cerevisiae and Aspergillus oryzae. However, vitamin C equivalent antioxidant capacity (VCEAC) was highest in SCL fermented by Aspergillus oryzae. CONCLUSION Results from our study suggest that the microbial fermentation processing method could improve accessibility to extraction of phenolic acids and flavonoid content and radical scavenging capacity.
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Affiliation(s)
- Ju-Hyeong Kim
- Department of Food Science and Technology, Sejong University, Seoul 143-747, Republic of Korea
| | - Tae-Sik Park
- Department of Life Science, Gachon University, Sungnam-si, Gyeonggi-do 461-701, Republic of Korea
| | - Seung-Hwan Yang
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Gyeonggi-Do 449-728, Republic of Korea
| | - Joo-Won Suh
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Gyeonggi-Do 449-728, Republic of Korea
- Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University, Gyeonggi-Do 449-728, Republic of Korea
| | - Soon-Mi Shim
- Department of Food Science and Technology, Sejong University, Seoul 143-747, Republic of Korea
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Tang Y, Cai W, Xu B. From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking. Food Chem 2016; 191:81-90. [DOI: 10.1016/j.foodchem.2015.02.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2014] [Revised: 01/23/2015] [Accepted: 02/01/2015] [Indexed: 12/20/2022]
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46
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Chen PX, Dupuis JH, Marcone MF, Pauls PK, Liu R, Liu Q, Tang Y, Zhang B, Tsao R. Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (Phaseolus vulgaris L.) and Their Effects on Bioaccessibility, Phenolic Composition, and Antioxidant Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10448-10458. [PMID: 26479447 DOI: 10.1021/acs.jafc.5b04005] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Cranberry beans from regular (RR) and nondarkening (CND) genotypes were pressure cooked, and free, conjugated, and bound phenolics were analyzed. Simulated in vitro gastrointestinal digestion was used to assess the bioaccessibility of these phenolic fractions. Total phenolic content decreased after cooking and digestion, whereas individual phenolic compounds were affected differently. Cooking significantly increased the release of bound ferulic and sinapic acids and flavanols, whereas digestion released p-coumaric, ferulic, and sinapic acids in both genotypes, and p-hydroxybenzoic acid, epicatechin, and catechin in only RR. Bioaccessibility of phenolics in RR and CND was 8.75 and 14.69%, respectively. Difference in total phenolics was smaller after digestion, and enzymes potentially secreted by colonic bacteria released similar amounts of phenolic acids in both varieties. Resistant and slowly digestible starch contents showed no differences between RR and CND. These results suggest that the lower phenolic content in raw CND may not completely negate its impact on gut health.
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Affiliation(s)
- Peter X Chen
- Guelph Food Research Center, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9
- Department of Food Science, Ontario Agricultural College, University of Guelph , Guelph, Ontario, Canada N1G 2W1
| | - John H Dupuis
- Guelph Food Research Center, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9
- Department of Food Science, Ontario Agricultural College, University of Guelph , Guelph, Ontario, Canada N1G 2W1
| | - Massimo F Marcone
- Department of Food Science, Ontario Agricultural College, University of Guelph , Guelph, Ontario, Canada N1G 2W1
| | - Peter K Pauls
- Department of Plant Agriculture, University of Guelph , Guelph, Ontario, Canada N1G 2W1
| | - Ronghua Liu
- Guelph Food Research Center, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9
| | - Qiang Liu
- Guelph Food Research Center, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9
| | - Yao Tang
- Key Laboratory of Food Nutrition & Safety, Tianjin University of Science & Technology, Ministry of Education , Tianjin 300457, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Rong Tsao
- Guelph Food Research Center, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9
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Soriano Sancho RA, Pavan V, Pastore GM. Effect of in vitro digestion on bioactive compounds and antioxidant activity of common bean seed coats. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.042] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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48
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Lomas-Soria C, Pérez-Ramírez IF, Caballero-Pérez J, Guevara-Gonzalez RG, Guevara-Olvera L, Loarca-Piña G, Guzman-Maldonado HS, Reynoso-Camacho R. Cooked common beans (Phaseolus vulgaris L.) modulate renal genes in streptozotocin-induced diabetic rats. J Nutr Biochem 2015; 26:761-8. [PMID: 25863648 DOI: 10.1016/j.jnutbio.2015.02.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Revised: 01/07/2015] [Accepted: 02/10/2015] [Indexed: 01/12/2023]
Abstract
Food consumption with different bioactive compounds could reduce the risk of diabetic complications. This study was designed to evaluate the effect of cooked common beans on differentially expressed genes in whole kidney homogenates of streptozotocin-induced diabetic rats. After 4weeks of treatment with a cooked bean supplemented (10%) diet, animals fed with Flor de Mayo bean (FMB) exerted the greatest protective effect, since they presented the lowest blood glucose levels, consistent with an increase in blood insulin levels, a decrease in urine albumin and urea levels and an increase in creatinine clearance (P≤.05). Regarding the gene expression of kidneys evaluated using expressed sequence tag, consumption of cooked beans improved the expression of Glu1, Cps1, Ipmk, Cacna1c, Camk1, Pdhb, Ptbp3 and Pim1, which are related to the elimination of ammonium groups, the regulation of inflammatory and oxidative response, as well as cell signaling and apoptosis. In addition, the beneficial effects observed were not related to their polyphenolic and saponin profile, suggesting the activity of other bioactive compounds or the synergistic interaction of these compounds. These results suggest that the consumption of cooked common beans (FMB) might be used as an alternative for the regulation of genes related to renal alterations.
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Affiliation(s)
- Consuelo Lomas-Soria
- Programa de Alimentos del Centro de la República PROPAC, Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Cerro de las Campanas, S/N, 76010 Querétaro, Qro., México
| | - Iza F Pérez-Ramírez
- Programa de Alimentos del Centro de la República PROPAC, Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Cerro de las Campanas, S/N, 76010 Querétaro, Qro., México
| | - Juan Caballero-Pérez
- C.A. Biosystems Engineering, School of Engineering, Autonomous University of Querétaro, Cerro de las Campanas, S/N, 76010 Querétaro, Qro., México
| | - Ramón G Guevara-Gonzalez
- C.A. Biosystems Engineering, School of Engineering, Autonomous University of Querétaro, Cerro de las Campanas, S/N, 76010 Querétaro, Qro., México
| | - Lorenzo Guevara-Olvera
- Molecular Biology Laboratory, Biochemical Engineering Department, Celaya Technological Institute, Av. Tecnológico y Antonio García Cubas s/n, 38010 Celaya, Guanajuato, México
| | - Guadalupe Loarca-Piña
- Programa de Alimentos del Centro de la República PROPAC, Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Cerro de las Campanas, S/N, 76010 Querétaro, Qro., México
| | - Horacio S Guzman-Maldonado
- Campo experimental Bajío (CEBAJ-INIFAP), Km 6 Carretera Celaya San Miguel de Allende, 38010 Celaya, México
| | - Rosalía Reynoso-Camacho
- Programa de Alimentos del Centro de la República PROPAC, Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Cerro de las Campanas, S/N, 76010 Querétaro, Qro., México.
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Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.). Food Chem 2014; 159:106-15. [DOI: 10.1016/j.foodchem.2014.02.164] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2013] [Revised: 02/04/2014] [Accepted: 02/27/2014] [Indexed: 02/01/2023]
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Huber K, Brigide P, Bretas EB, Canniatti-Brazaca SG. Effect of thermal processing and maceration on the antioxidant activity of white beans. PLoS One 2014; 9:e99325. [PMID: 24991931 PMCID: PMC4081045 DOI: 10.1371/journal.pone.0099325] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2013] [Accepted: 05/14/2014] [Indexed: 12/26/2022] Open
Abstract
Phenolic compounds, which naturally occur in beans, are known to have antioxidant activity, which may be partially lost during the processing of this legume. This study evaluated the effect of thermal processing and maceration on the phenolic acid and flavonoids profile and content and on the antioxidant activity of white beans. According to the results obtained from the 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) method, there were no significant differences among treatment groups analysed. When was using 1,1-diphenyl-2-pycrylhydrazyl method (DPPH), beans cooked without maceration present the higher antioxidant activity, and raw beans the lower. The phenolic acids found in greater amounts were gallic acid and chlorogenic acid. Kaempferol was only detected in the soaked and cooked samples; catechin and kaempferol-3-rutinoside were found in the highest concentrations. Quercetin and kaempferol-3-glucoside were not affected by the cooking process, either with or without maceration. In general, the heat treatment increased the antioxidant activity.
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Affiliation(s)
- Karina Huber
- Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Priscila Brigide
- Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Eloá Bolis Bretas
- Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Solange Guidolin Canniatti-Brazaca
- Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil
- * E-mail:
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