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Jeong SG, Kim HM, Lee M, Yang JE, Park HW. Use of Vegetable Waste as a Culture Medium Ingredient Improves the Antimicrobial and Immunomodulatory Activities of Lactiplantibacillus plantarum WiKim0125 Isolated from Kimchi. J Microbiol Biotechnol 2023; 33:75-82. [PMID: 36517044 PMCID: PMC9895991 DOI: 10.4014/jmb.2210.10049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/23/2022]
Abstract
Lactic acid bacteria (LAB) isolated from kimchi (a traditional Korean dish typically made of fermented cabbage) can provide various health benefits, including anti-obesity, antioxidant, anti-inflammatory, anticancer, and antimicrobial effects. In this study, we examined the antimicrobial and immunomodulatory effects of Lactiplantibacillus plantarum WiKim0125 cultured in de Man, Rogosa, and Sharpe (MRS) medium containing vegetable waste. Live bacterial cells were eliminated via supernatant filtration or heat treatment. The cell-free supernatant (CFS) obtained from culture broth containing kimchi cabbage waste (KCW), cabbage waste (CW), or onion waste (OW) showed significantly higher antimicrobial activity against skin pathogens (Propionibacterium acnes and Staphylococcus aureus) and foodborne pathogens (Escherichia coli and Salmonella typhimurium), with inhibition zones ranging between 4.4 and 8.5 mm, compared to that in conventional MRS medium (4.0-7.3 mm). In lipopolysaccharide-stimulated RAW264.7 cells, both supernatant and heat-inactivated Lb. plantarum WiKim0125 from culture media containing KCW and CW suppressed the production of inflammatory cytokines (72.8% and 49.6%, respectively) and nitric oxide (62.2% and 66.7%, respectively) without affecting cell viability. These results indicate that vegetable waste can potentially increase the antimicrobial and immunoregulatory potency of LAB while presenting a molecular basis for applying postbiotics to health products.
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Affiliation(s)
- Seul-Gi Jeong
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ho Myeong Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Moeun Lee
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jung Eun Yang
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Hae Woong Park
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea,Corresponding author Phone: +82-62-610-1728 Fax: +82-62-610-1850 E-mail:
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Zhao L, Zhao D, Xiao S, Zhang A, Deng Y, Dai X, Zhou Z, Ji Z, Cao Q. Comparative Metabolomic and Transcriptomic Analyses of Phytochemicals in Two Elite Sweet Potato Cultivars for Table Use. Molecules 2022; 27:molecules27248939. [PMID: 36558068 PMCID: PMC9782294 DOI: 10.3390/molecules27248939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 12/08/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
To elucidate nutritional components in sweet potato cultivars for table use and to compare the phytochemicals of cultivars from different countries, 'Kokei No. 14' and 'Xinxiang' were selected. The physiological parameters and metabolites were determined using the colorimetric method and widely targeted metabolomics, respectively. Transcriptomic analysis was performed to explain the mechanism that resulted in phytochemical differences. 'Xinxiang' showed higher flavonoid and carotenoid contents. Metabolomics showed five upregulated flavonoids. Two essential amino acids (EAAs) and one conditionally essential amino acid (CEAA) were upregulated, whereas four EAAs and two CEAAs were downregulated. Unlike lipids, in which only one of thirty-nine was upregulated, nine of twenty-seven differentially accumulated phenolic acids were upregulated. Three of the eleven different alkaloids were upregulated. Similarly, eight organic acids were downregulated, with two upregulated. In addition, three of the seventeen different saccharides and alcohols were upregulated. In 'other metabolites,' unlike vitamin C, 6'-O-Glucosylaucubin and pantetheine were downregulated. The differentially accumulated metabolites were enriched to pathways of the biosynthesis of secondary metabolites, ABC transporters, and tyrosine metabolism, whereas the differentially expressed genes were mainly concentrated in the metabolic pathway, secondary metabolite biosynthesis, and transmembrane transport functions. These results will optimize the sweet potato market structure and enable a healthier diet for East Asian residents.
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Affiliation(s)
- Lingxiao Zhao
- Key Laboratory of Biology and Genetic Improvement of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China
| | - Donglan Zhao
- Key Laboratory of Biology and Genetic Improvement of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China
| | - Shizhuo Xiao
- Key Laboratory of Biology and Genetic Improvement of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China
| | - An Zhang
- Key Laboratory of Biology and Genetic Improvement of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China
| | - Yitong Deng
- School of Life Science, Jiangsu Normal University, Xuzhou 221116, China
| | - Xibin Dai
- Key Laboratory of Biology and Genetic Improvement of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China
- School of Life Science, Jiangsu Normal University, Xuzhou 221116, China
| | - Zhilin Zhou
- Key Laboratory of Biology and Genetic Improvement of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China
| | - Zhixian Ji
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Qinghe Cao
- Key Laboratory of Biology and Genetic Improvement of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China
- School of Life Science, Jiangsu Normal University, Xuzhou 221116, China
- Correspondence:
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Chen W, Xie C, He Q, Sun J, Bai W. Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research. Food Chem X 2022; 17:100535. [PMID: 36845463 PMCID: PMC9943758 DOI: 10.1016/j.fochx.2022.100535] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/10/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to investigate the impact of lactic acid bacteria fermentation on color expression and antioxidant activity of strawberry juice from the perspective of phenolic components. The results showed that both Lactobacillus plantarum and Lactobacillus acidophilus were able to grow in strawberry juice, promote the consumption of rutin, (+)-catechin and pelargonidin-3-O-glucoside, and increase the content of gallic acid, protocatechuic acid, caffeic acid and p-coumaric acid compared to group control. Lower pH environment in fermented juice was likely to enhance the color performance of anthocyanins and increase its parameters a* and b*, making the juice appear orange color. In addition, the scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant capacity (FRAP) were improved and closely related to polyphenolic substances and strain's metabolites in fermented juice.
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Affiliation(s)
- Wending Chen
- Department of Food Science and Engineering, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Caiyun Xie
- Department of Food Science and Engineering, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Qianqian He
- Department of Food Science and Engineering, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Jianxia Sun
- Department of Food Science and Engineering, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China,Corresponding authors.
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China,Corresponding authors.
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Sharma R, Diwan B, Singh BP, Kulshrestha S. Probiotic fermentation of polyphenols: potential sources of novel functional foods. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00101-4] [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
AbstractFermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, secondary metabolites such as polyphenols are also emerging as suitable fermentable substrates. Despite the traditional antimicrobial view of polyphenols, accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic bacteria. Conversely, probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols, production of novel metabolic intermediates, increased polyphenolic content, and thus enhanced functional capacity of the fermented food. In addition, selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional foods. The present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional foods. We discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols.
Graphical abstract
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Yi C, Xie L, Cao Z, Quan K, Zhu H, Yuan J. Effects of rice bran fermented with
Lactobacillus plantarum
on palatability, volatile profiles, and antioxidant activity of brown rice noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cuiping Yi
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Lan Xie
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Zhongfu Cao
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Ke Quan
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Hong Zhu
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Jieyao Yuan
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
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Immunomodulatory effects of Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124 isolated from kimchi on lipopolysaccharide-induced RAW264.7 cells and dextran sulfate sodium-induced colitis in mice. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Zhao J, Yan T, Wang Y, Yang Y, Geng W, Wang J, Jia L, Wang Y. Lactobacillus plantarum
BC299 can alleviate dextran sulphate sodium‐induced colitis by regulating immune response and modulating gut microbiota. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15207] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jingqi Zhao
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Ting Yan
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Yaqi Wang
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Yanrui Yang
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Weitao Geng
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Jinju Wang
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Longgang Jia
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Yanping Wang
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
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Improving Phenolic Bioactive-Linked Functional Qualities of Sweet Potatoes Using Beneficial Lactic Acid Bacteria-Based Biotransformation Strategy. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7100367] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Beneficial lactic acid bacteria (LAB) based fermentation is an effective biotransformation strategy to preserve and improve the human health-supporting functional qualities of plant-based food substrates. In this study, a food grade strain of Lactiplantibacillus plantarum was recruited to improve the retention, stability, and bioavailability of phenolic bioactives to enhance the antioxidant, anti-hyperglycemic, and anti-hypertensive functional qualities of three flesh-colored sweet potato varieties, Murasaki (off-white-fleshed), Evangeline (orange-fleshed), and NIC-413 (purple-fleshed). Liquid (cold water) extracts of the sweet potatoes, which are relevant for food grade applications, were fermented for 72 h at 37 °C. Total soluble phenolic content, phenolic profile, antioxidant, anti-hyperglycemic, and anti-hypertensive benefits relevant functional properties of fermented and unfermented sweet potato extracts were evaluated at 0, 24, 48, and 72 h time points using in vitro assay models. Overall, high total soluble phenolic content and total antioxidant activity were observed at 24 h, retaining this high level even after 72 h of fermentation. Additionally, moderate to high α-amylase, α-glucosidase, and angiotensin-I-converting enzyme inhibitory activities were observed in the fermented sweet potato extracts. The results suggested that LAB-based fermentation is an effective post-harvest processing strategy for a higher retention of phenolic bioactives and concurrently improves the human health protective bioactive functional qualities of sweet potatoes.
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Rizki Budiman M, Lina Wiraswati H, Rezano A. Purple Sweet Potato Phytochemicals: Potential Chemo-preventive and Anticancer Activities. Open Access Maced J Med Sci 2021. [DOI: 10.3889/oamjms.2021.6784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
BACKGROUND: Purple sweet potato (PSP; Ipomoea batatas (L.) lam.) is a perennial plant from the morning glory family Convolvulaceae. This plant contains many functional compounds and a high concentration of anthocyanins and phenols, in contrast to other sweet potato plants of different colors. Both in vitro and in vivo studies have shown that parts of PSP have interesting functions in the setting of cancer.
AIM: This article is a collective review of the potential properties of PSP in cancer, with an emphasis on its effects in breast, bladder, colorectal, liver, gastric, and cervical cancers.METHODS: Major English research databases, including PubMed, Web of Science, Scopus, and Google Scholar, were searched for studies evaluating the activity of PSP against cancer published ended in Mei 2020.
RESULTS: The search yielded 72 articles relevant to this topic. Of note, PSP phytochemicals such anthocyanins and caffeoylquinic acid derivatives act as an antioxidant that scavenges free radicals and regulates the Keap1-Nrf2 signaling pathway, acts as an antimutagenic agent, and has anti-inflammatory activity by inhibiting activation of mitogen-activated protein kinases and the NF-κB pathway as a Chemo-preventive mechanism. Furthermore, PSP can promote apoptosis, cell cycle arrest, inhibit proliferation, cell growth inhibition, and inhibit cancer progression that actions collectively sum as anticancer activity in many cancer cells. The primary target-signaling pathway that is interfered by PSP is the phosphatidylinositol-3-kinase/protein kinase B pathway, which is a very common mutated pathway in cancer cells that regulates many physiologic processes inside the cells.
CONCLUSION: As a promising medicinal plant that may serve as a Chemo-preventive and anticancer agent, further research on PSP is required to determine its clinical uses and potential as a food supplement.
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Shyur LF, Varga V, Chen CM, Mu SC, Chang YC, Li SC. Extract of white sweet potato tuber against TNF-α-induced insulin resistance by activating the PI3K/Akt pathway in C2C12 myotubes. BOTANICAL STUDIES 2021; 62:7. [PMID: 34003397 PMCID: PMC8131422 DOI: 10.1186/s40529-021-00315-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Accepted: 05/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND White sweet potato (WSP; Ipomoea batatas L. Simon No. 1) has many potential beneficial effects on metabolic control and diabetes-related insulin resistance. The improvement of insulin resistance by WSP tuber extracts on glucose uptake were not investigated in C2C12 myoblast cells. RESULTS WSP tuberous ethanol extract (WSP-E) was partitioned with ethyl-acetate and water to obtain ethyl-acetate layer (WSP-EA) and water layer (WSP-EW). The WSP-EA shows the highest total phenolic contents and highest antioxidant activity by Folin-Ciocalteu and (2,2-diphenyl-1-picryl-hydrazyl-hydrate, DPPH) assay, respectively. After low concentration horse serum on differentiation inducement of C2C12 myoblasts into mature myotubes, the cells were treated with TNF-α to induce insulin resistance. WSP-EA and WSP-EW extracts increased the uptake of fluorescence glucose analogue (2-[N-(7-nitrobenz-2-oxa-1, 3-diazol-4-yl) amino]-2-deoxy-D-glucose, 2-NBDG) in a dose-dependent manner as examined by flow cytometry. The WSP-EA enhanced glucose uptake by activation of phosphorylation of IR (pIR), IRS-1 (pIRS-1) and Akt (pAkt) involved in PI3K (phosphatidylinositol 3-kinase)/protein kinase B (Akt) pathway, also upregulated glucose transporter 4 (GLUT4) expression in myotubes. CONCLUSIONS WSP-EA enhanced the glucose uptake in C2C12 myotubes through upregulating the PI3K/Akt pathway. The in vitro data reveal that WSP tuber extracts has potential applications to improve insulin resistance in diabetes.
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Affiliation(s)
- Lie-Fen Shyur
- Agricultural Biotechnology Research Center, Academia Sinica, Taipei, 11529 Taiwan
| | - Viola Varga
- School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031 Taiwan
- Institute of Translational Medicine, Semmelweis University, 1094 Budapest, Hungary
| | - Chiao-Ming Chen
- Department of Food Science, Nutrition, and Nutraceutical Biotechnology, Shih Chien University, Taipei, 10462 Taiwan
| | - Shu-Chi Mu
- School of Medicine, Fu-Jen Catholic University, New Taipei City, 24205 Taiwan
| | - Yu-Chih Chang
- Agricultural Biotechnology Research Center, Academia Sinica, Taipei, 115 Taiwan
| | - Sing-Chung Li
- School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031 Taiwan
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Herawati ERN, Santosa U, Sentana S, Ariani D. Protective Effects of Anthocyanin Extract from Purple Sweet Potato ( Ipomoea batatas L.) on Blood MDA Levels, Liver and Renal Activity, and Blood Pressure of Hyperglycemic Rats. Prev Nutr Food Sci 2020; 25:375-379. [PMID: 33505931 PMCID: PMC7813593 DOI: 10.3746/pnf.2020.25.4.375] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Accepted: 10/07/2020] [Indexed: 11/24/2022] Open
Abstract
There has been a dynamic progression in the study of purple sweet potatoes, particularly in regard to their antioxidant compounds, such as anthocyanins. Antioxidants can reduce oxidative stress due to hyperglycemia, therefore research into the protective effects of hyperglycemia is essential. This study was conducted to investigate the protective effects of anthocyanin extracts from purple sweet potatoes on blood malondialdehyde (MDA) levels, liver and renal activity, and blood pressure in hyperglycemic rats. Anthocyanin from purple sweet potato (APSP) was extracted with ethanol-citric acid 3% solvent. Twenty-four rats were split into four experimental groups: (i) healthy rats; (ii) hyperglycemic rats without anthocyanin treatment; (iii) hyperglycemic rats treated with APSP extract at a dose of 50 mg/kg; and (iv) hyperglycemic rats treated with APSP extract at a dose of 100 mg/kg. Rats received treatment for 35 days. The results showed that consumption of APSP significantly reduced levels of MDA in the blood, and liver and renal systems. APSP could reduce the urea and creatinine levels, which are indicative of improved renal function. In addition, APSP could decrease serum glutamate oxalacetate transaminase and serum glutamate pyruvate transaminase levels, indicative of protective activity of the extract on liver, and decrease systolic blood pressure. Accordingly, it was concluded that APSP could be developed as a functional food for treatment of diabetes.
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Affiliation(s)
| | - Umar Santosa
- Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta 55281, Indonesia
| | - Suharwadji Sentana
- Research Division for Natural Product Technology, Indonesian Institute of Sciences, Yogyakarta 55861, Indonesia
| | - Dini Ariani
- Research Division for Natural Product Technology, Indonesian Institute of Sciences, Yogyakarta 55861, Indonesia
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Lee S, Kim M. Leuconostoc mesenteroides MKSR isolated from kimchi possesses α-glucosidase inhibitory activity, antioxidant activity, and cholesterol-lowering effects. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108570] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Averina OV, Danilenko VN. Human intestinal microbiota: Role in development and functioning of the nervous system. Microbiology (Reading) 2017. [DOI: 10.1134/s0026261717010040] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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Wang S, Nie S, Zhu F. Chemical constituents and health effects of sweet potato. Food Res Int 2016; 89:90-116. [PMID: 28460992 DOI: 10.1016/j.foodres.2016.08.032] [Citation(s) in RCA: 133] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 08/20/2016] [Accepted: 08/23/2016] [Indexed: 11/18/2022]
Abstract
Sweet potatoes are becoming a research focus in recent years due to their unique nutritional and functional properties. Bioactive carbohydrates, proteins, lipids, carotenoids, anthocyanins, conjugated phenolic acids, and minerals represent versatile nutrients in different parts (tubers, leaves, stems, and stalks) of sweet potato. The unique composition of sweet potato contributes to their various health benefits, such as antioxidative, hepatoprotective, antiinflammatory, antitumor, antidiabetic, antimicrobial, antiobesity, antiaging effects. Factors affecting the nutritional composition and bio-functions of sweet potato include the varieties, plant parts, extraction time and solvents, postharvest storage, and processing. The assays for bio-function evaluation also contribute to the variations among different studies. This review summarizes the current knowledge of the chemical composition of sweet potato, and their bio-functions studied in vitro and in vivo. Leaves, stems, and stalks of sweet potato remain much underutilized on commercial levels. Sweet potato can be further developed as a sustainable crop for diverse nutritionally enhanced and value-added food products to promote human health.
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Affiliation(s)
- Sunan Wang
- Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario, Canada L0S 1J0; School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Park S, Kang S, Jeong DY, Jeong SY, Kim MJ. Black carrots fermented with Lactobacillus plantarum or Aspergillus oryzae prevent cognitive dysfunction by improving hippocampal insulin signalling in amyloid-β infused rats. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.06.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Hu Y, Deng L, Chen J, Zhou S, Liu S, Fu Y, Yang C, Liao Z, Chen M. An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars. Food Chem 2016; 194:46-54. [DOI: 10.1016/j.foodchem.2015.07.133] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2015] [Revised: 07/14/2015] [Accepted: 07/28/2015] [Indexed: 10/23/2022]
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Lactic acid bacteria-mediated fermentation of Cudrania tricuspidata leaf extract improves its antioxidative activity, osteogenic effects, and anti-adipogenic effects. BIOTECHNOL BIOPROC E 2015. [DOI: 10.1007/s12257-015-0302-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Wang Y, Liu M, Zhao L, Qiu Y, Zhuang Y. Influence of processing conditions on reducing γ-aminobutyric acid content during fortified milk production. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.04.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Cyanidin and malvidin in aqueous extracts of black carrots fermented with Aspergillus oryzae prevent the impairment of energy, lipid and glucose metabolism in estrogen-deficient rats by AMPK activation. GENES AND NUTRITION 2015; 10:455. [PMID: 25701199 DOI: 10.1007/s12263-015-0455-5] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Accepted: 02/09/2015] [Indexed: 01/21/2023]
Abstract
Black carrots (Daucus carota L.) are rich in anthocyanins which contribute many health benefits, but are limited by bioavailability and instability when exposed to oxygen, heat and light. Fermenting black carrots may improve the stability, absorption and bioactivity of its anthocyanins. Here, we examined whether and by what mechanisms the long-term consumption of unfermented black carrot extract (BC) and its extracts fermented with Lactobacillus plantarum (BCLP) or Aspergillus oryzae (BCAO) might prevent menopausal symptoms including impaired energy, glucose and lipid metabolism in estrogen-deficient animals with diet-induced obesity. Ovariectomized (OVX) rats were fed four different high-fat diets containing 2 % dextrin (OVX-control), 2 % BC, 2 % BCLP, or 2 % BCAO for 12 weeks. Sham rats were fed high-fat diets containing 2 % dextrin. The contents of total anthocyanins increased in BCAO compared to BC and BCLP, whereas the contents of cyanidin-3-rutinosides, malvidin-3,5-diglycosides and delphine-3-glucoside were lower and cyanidin and malvidin were much higher in BCLP and BCAO than BC. Fat mass and weight gain were lower in descending order of OVX-control > BC and BCLP > BCAO due to increased energy expenditure and fat oxidation. However, BC, BCLP and especially BCAO all normalized HOMA-IR, an indicator of insulin resistance and glucose intolerance, in OVX rats. OVX increased serum total and LDL cholesterol and triglycerides, but BC, BCLP and BCAO significantly prevented the increases. BCAO markedly decreased hepatic triglyceride levels by increasing gene expressions of CPT-1 and PPAR-α, which are involved in fatty acid oxidation, and decreasing mRNA expressions of FAS and SREBP-1c, which are associated with fatty acid synthesis. This was related to increased pAMPK → pACC signaling and improved hepatic insulin signaling (pAkt → pFOXO-1). Cyanidin and malvidin markedly decreased fat accumulation in 3T3-L1 adipocytes by increasing CPT-1 and decreasing FAS and SREBP-1c expression in comparison with cyanidin-3-rutinoside and malvidin-3,5-diglycosides. In conclusion, with increasing cyanidin and malvidin, BCAO prevented the exacerbation of lipid and glucose metabolism by activating hepatic insulin signaling and AMPK activation by in OVX rats.
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LIN PEIPEI, HSIEH YOUMIIN, KUO WEIWEN, LIN YUEHMIN, YEH YULAN, LIN CHIENCHUNG, TSAI FUUJEN, TSAI CHANGHAI, HUANG CHIHYANG, TSAI CHENGCHIH. Probiotic-fermented purple sweet potato yogurt activates compensatory IGF-IR/PI3K/Akt survival pathways and attenuates cardiac apoptosis in the hearts of spontaneously hypertensive rats. Int J Mol Med 2013; 32:1319-28. [DOI: 10.3892/ijmm.2013.1524] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2013] [Accepted: 09/30/2013] [Indexed: 02/06/2023] Open
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Rajasekaran A, Kalaivani M. Designer foods and their benefits: A review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2013; 50:1-16. [PMID: 24425882 PMCID: PMC3550947 DOI: 10.1007/s13197-012-0726-8] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/02/2012] [Accepted: 04/27/2012] [Indexed: 02/07/2023]
Abstract
Designer foods are normal foods fortified with health promoting ingredients. These foods are similar in appearance to normal foods and are consumed regularly as a part of diet. In this article we have reviewed the global regulatory status and benefits of available designer foods such as designer egg, designer milk, designer grains, probiotics, designer foods enriched with micro and macronutrients and designer proteins. Designer foods are produced by the process of fortification or nutrification. With the advances in the biotechnology, biofortification of foods using technologies such as recombinant DNA technology and fermentation procedures are gaining advantage in the industry. The ultimate acceptability and extensive use of designer foods depend on proper regulation in the market by the regulatory authorities of the country and by creating consumer awareness about their health benefits through various nationwide programs.
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Affiliation(s)
- A. Rajasekaran
- />KMCH College of Pharmacy, Kalapatti Road, Coimbatore, 641 048 Tamil Nadu India
| | - M. Kalaivani
- />Indian Pharmacopoeia Commission, Sector-23, Raj Nagar, Ghaziabad-201002, Uttar Pradesh India
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LIN PEIPEI, HSIEH YOUMIIN, KUO WEIWEN, LIN CHIENCHUNG, TSAI FUUJEN, TSAI CHANGHAI, HUANG CHIHYANG, TSAI CHENGCHIH. Inhibition of cardiac hypertrophy by probiotic-fermented purple sweet potato yogurt in spontaneously hypertensive rat hearts. Int J Mol Med 2012; 30:1365-75. [DOI: 10.3892/ijmm.2012.1154] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2012] [Accepted: 07/03/2012] [Indexed: 11/05/2022] Open
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