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Esfandyari F, Raeeszadeh M, Amiri AA. Comparative Evaluation of Levamisole and Broccoli in Mitigating Testicular Oxidative Stress and Apoptotic Alterations Caused by Cadmium and Lead Exposure in Rats. Biol Trace Elem Res 2024:10.1007/s12011-024-04241-1. [PMID: 38801623 DOI: 10.1007/s12011-024-04241-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Accepted: 05/16/2024] [Indexed: 05/29/2024]
Abstract
Considering the significance of heavy metals in infertility and their reduction through natural and synthetic compounds, a comparative study of broccoli and levamisole in cadmium and lead poisoning was conducted. Male Wistar rats (48 in total) were divided into 8 groups. Control, cadmium, lead, levamisole, and broccoli were administered individually to groups 1-5, while groups 6-8 received combinations. Various measurements were taken, including final weight, testicular weight, and the GSI coefficient. Sperm parameters, spermatogenesis cell count, oxidative stress biomarkers, and apoptosis indices were assessed using ELISA kits and methods in testicular tissue. The results indicated that the GSI coefficient was lowest in group 2 and highest in group 4, showing a significant difference (P < 0.001). Sperm concentration peaked in group 1 and broccoli-treated ones, while motility was highest in group 5. Testicular cell counts and Johnson score were highest in groups 1 and 2, and lowest in cadmium-exposed groups. These differences were statistically significant at P < 0.01. Enzyme activities related to oxidative stress varied. Group 2 exhibited the highest catalase (CAT) and superoxide dismutase (SOD) activities, while glutathione peroxidase (GPx) levels peaked in groups 1, 4, and 5. Malondialdehyde (MDA) concentrations were significantly reduced in the group 5 (P < 0.05). Apoptosis indices revealed that broccoli had the highest Bcl-2 levels and lowest Bax/Bcl-2 ratio, indicating its anti-apoptotic effect. Group 4 showed less efficacy compared to broccoli in protecting fertility indices. In conclusion, cadmium and lead significantly impact male fertility, while broccoli extract demonstrates promising efficacy in mitigating damage when compared to levamisole. This underscores its antioxidant and anti-apoptotic properties.
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Affiliation(s)
- Fatemeh Esfandyari
- Faculty of Veterinary Sciences, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
| | - Mahdieh Raeeszadeh
- Department of Basic Sciences, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran.
| | - Ali Akbar Amiri
- Department of Basic Sciences, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
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2
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Seyedain‐Ardabili M, Azizi M. Effect of ficin-hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion. Food Sci Nutr 2024; 12:1768-1778. [PMID: 38455197 PMCID: PMC10916597 DOI: 10.1002/fsn3.3871] [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: 05/21/2023] [Revised: 11/04/2023] [Accepted: 11/15/2023] [Indexed: 03/09/2024] Open
Abstract
This study aimed to investigate the effect of adding ficin-hydrolyzed wheat gluten at different levels (0%, 1%, 2%, 4%) on bread quality, and in vitro antioxidant activity before and after simulated gastrointestinal digestion. Our findings revealed that the incorporation of the generated wheat gluten hydrolysates (WGH) up to 4 g per 100 g flour positively affected the technological and physical-chemical characterizations of breads, including dough rheological properties, color, specific volume, and moisture. The texture profile analysis indicated reductions in hardness, springiness, and chewiness of the breads, and confirmed anti-staling properties during storage. The enriched breads received satisfactory scores from the sensory panel and were perceived as less stale after a 4-day period of storage. The aroma score of the 4% WGH bread was significantly higher than other treatments. Regarding taste, the 4% WGH bread scored the lowest, but the obtained value was not statistically significant. The enriched breads exhibited DPPH, ABTS radical scavenging, and Fe2+ chelation abilities that increased in response to higher levels of hydrolysate incorporation, and these antioxidant activities were enhanced after simulated gastrointestinal digestion. Our findings confirm that it is possible to apply ficin-generated WGH to enhance physicochemical, nutritional, and biological quality of bread.
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Affiliation(s)
- Mojan Seyedain‐Ardabili
- Department of Food Science & Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohammad‐Hossein Azizi
- Department of Food Science & Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
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3
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Waliat S, Arshad MS, Hanif H, Ejaz A, Khalid W, Kauser S, Al-Farga A. A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2176001] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Affiliation(s)
- Sadaf Waliat
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Hadia Hanif
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Afaf Ejaz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Safura Kauser
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen
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Aljutaily T, Almutairi SM, Alharbi HF. The Nephroprotective Potential of Brassica nigra Sprout Hydroalcoholic Extract against Carbon Tetrachloride-Induced Renal Toxicity in Rats. Foods 2023; 12:3906. [PMID: 37959024 PMCID: PMC10648930 DOI: 10.3390/foods12213906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
The nephroprotective potential of the Brassica nigra sprout (BNS) hydroalcoholic extract against carbon tetrachloride (CCl4)-induced renal toxicity in rats was the object of this study. B. nigra sprouts were prepared in the lab to monitor the bio-changes in bioactive compounds during the sprouting for up to 7 days at 17 ± 1 °C and 90% relative humidity. Subsequently, 6-day sprouts of B. nigra were selected according to their phenolics and antioxidant activity, extracted, and examined for their nephroprotective and antioxidative stress potential at 250 and 500 mg sprout extracts kg-1 bw, in vivo. Weight gain, organ weight, lipid profile, atherogenic index, kidney functions, and oxidative stress biomarkers were assessed. The results indicated that the most proficient treatment for weight gain improvement was BNS extract at 500 mg kg-1. BNS at 250 mg kg-1 was remarked as the lowest weight gain enhancer compared to the NR group. A significant increase in TG, TC, LDL-c, and VLDL-c levels in the rats with CCl4-induced renal toxicity, and a significant decrease in HDL level, was noted. The administration of the BNS extract at 250 and 500 mg kg-1 considerably attenuated TG, TC, LDL-c, and VLDL-c levels, compared to the NR group. The most efficient treatment for improving the lipid profile was the BNS extract at 500 mg kg-1, even better than 250 mg kg-1. Administrating the BNS extract substantially attenuated the alterations in the creatinine, urea, and BUN caused by the CCl4 injection. The most efficient improvement was markedly recorded with the BNS extract at 500 mg kg-1, compared to the NR group. The rats treated with the BNS extract showed significant enhancement in GSH, CAT, and SOD activities and a considerable reduction in MDA levels. Administering the BNS extract at 250 and 500 mg kg-1 can efficiently reverse CCl4 inhibition of antioxidant enzyme activities, significantly increase GSH, CAT, and SOD, and decrease the MDA levels dose-dependently. The BNS extract at 250 and 500 mg kg-1 exhibits nephroprotection and antioxidative stress in a dose-dependent matter. The total nephroprotection % was recorded at 65.18% and 99.21% for rats treated with 250 and 500 mg kg-1, respectively. These findings could prove and potentiate the nephroprotective activities of the BNS extract in the range of the given doses. Further clinical studies are highly recommended for confirming the nephroprotection efficiency of the B. nigra sprout.
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Affiliation(s)
- Thamer Aljutaily
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia; (S.M.A.); (H.F.A.)
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Bokić J, Škrobot D, Tomić J, Šeregelj V, Abellán-Victorio Á, Moreno DA, Ilić N. Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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Extraction of Bioactive Compounds from Different Vegetable Sprouts and Their Potential Role in the Formulation of Functional Foods against Various Disorders: A Literature-Based Review. Molecules 2022; 27:molecules27217320. [PMID: 36364145 DOI: 10.3390/molecules27217320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/19/2022] [Accepted: 10/25/2022] [Indexed: 11/17/2022] Open
Abstract
In this review, we discuss the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. Sprouts are obtained from different types of plants and seeds and various types of leafy, root, and shoot vegetables. Vegetable sprouts are enriched in bioactive compounds, including polyphenols, antioxidants, and vitamins. Currently, different conventional methods and advanced technologies are used to extract bioactive compounds from vegetable sprouts. Due to some issues in traditional methods, increasingly, the trend is to use recent technologies because the results are better. Applications of phytonutrients extracted from sprouts are finding increased utility for food processing and shelf-life enhancement. Vegetable sprouts are being used in the preparation of different functional food products such as juices, bread, and biscuits. Previous research has shown that vegetable sprouts can help to fight a variety of chronic diseases such as cancer and diabetes. Furthermore, in the future, more research is needed that explores the extraordinary ways in which vegetable sprouts can be incorporated into green-food processing and preservation for the purpose of enhancing shelf-life and the formation of functional meat products and substitutes.
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Amoah I, Cairncross C, Osei EO, Yeboah JA, Cobbinah JC, Rush E. Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:329-339. [PMID: 35857200 PMCID: PMC9463282 DOI: 10.1007/s11130-022-00993-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/08/2022] [Indexed: 06/12/2023]
Abstract
Bread is a commonly consumed staple and could be a viable medium to deliver plant-based ingredients that demonstrate health effects. This review brings together published evidence on the bioactive properties of bread formulated with plant-based ingredients. Health effects associated with the consumption of bread formulated with plant-based functional ingredients was also reviewed. Bioactive properties demonstrated by the functional ingredients fruits and vegetables, legumes, nuts and tea incorporated into bread include increased phenolic and polyphenolic content, increased antioxidant activity, and extension of bread shelf-life by impairment of lipid and protein oxidation. Acute health effects reported included appetite suppression, reduced diastolic blood pressure, improvements in glycaemia, insulinaemia and satiety effect. These metabolic effects are mainly short lived and not enough for a health claim. Longer term studies or comparison of those who consume and those who do not are needed. The incorporation of plant-based functional ingredients in bread could enhance the health-promoting effects of bread.
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Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, 1010, New Zealand.
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, 4442, New Zealand.
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, 1010, New Zealand
| | - Emmanuel Ofori Osei
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jacqueline Afua Yeboah
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jesse Charles Cobbinah
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Elaine Rush
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, 1010, New Zealand.
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, 4442, New Zealand.
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Anti-Inflammatory and Anti-Colon Cancer Activities of Mung Bean Grown in Burkina Faso. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:7873572. [PMID: 35982993 PMCID: PMC9381185 DOI: 10.1155/2022/7873572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 07/19/2022] [Indexed: 12/25/2022]
Abstract
Widely used in traditional medicine in Asia and recently introduced in Burkina Faso under the name Beng-tigré, mung bean is a legume consumed throughout the world and more so in India. The objective of this study was to evaluate the cytotoxicity of the mung bean grown and consumed in Burkina Faso and to study its biological properties such as anti-inflammatory and anticancer activity of the natural and sprouted seeds. The cytotoxicity of the extracts was tested on Artemia salina larvae, and the anti-inflammatory activity was evaluated in vitro by albumin denaturation method using diclofenac as reference molecule. The anticancer activity of hydro-ethanol extracts was evaluated on rats made cancerous with 1,2-dimethylhydrazine (DMH) using 5-fluorouracil as reference molecule. The results showed that the highest yield of the plant extraction was observed with the hydro-ethanol solvent, both for the natural form of mung bean (MBN) and for its sprouted form (MBG). The cytotoxicity test showed no toxicity of the extracts toward shrimp larvae. The ethanolic extract of germinated mung bean seeds gave the highest anti-inflammatory activity at 95.13 ± 0.22% inhibition with significant difference (p < 0.05) between the extracts. Cancer induction with DMH was inhibited by both MBN and MBG extracts. The test of preventive effects of the extracts showed the best activity with significant difference in biochemical results. These results confirm that the mung bean grown in Burkina Faso, as a nontoxic legume, is a functional food that can be integrated into the population's dietary habits for a double interest. Moreover, they open perspectives for the research of active principles of plant origin with anti-inflammatory and anticancer properties.
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Saeed SMG, Ali SA, Faheem K, Ali R, Giuffrè AM. The Impact of Innovative Plant Sources ( Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits. Foods 2022; 11:foods11152346. [PMID: 35954112 PMCID: PMC9368538 DOI: 10.3390/foods11152346] [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: 07/25/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022] Open
Abstract
The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with rice flour (RF) incorporated with Assyrian plum fruit flour (APF) and bio-waste date-pit flour (DPF) according to the following ratios; RF:DPF:APF (100:0:0)/T0, (90:5:5)/T1, (80:10:10)/T2, and (70:15:15)/T3. The results demonstrate that flour blends with different concentrations of APF and DPF incorporated in RF have high contents of protein, damaged starch, crude fiber, ash, phytochemicals, and antioxidants in contrast to 100% RF, which shows the lowest values for all these parameters. The pasting properties of the flour blends reveals that the values of peak, final, breakdown, and setback viscosities reduce from T1 to T3. Similarly, a differential scanning calorimeter reveals that the phase transition temperature of the flour blends decreases with the increasing amylose content. Moreover, the scanning electron microscopy of the biscuit samples shows a positive contribution of APF and DPF for the development of the desired compactness of the structure due to the leaching of amylose content from the starch. The total phenol content (TPC) and total flavonoid content (TFC) increase from 38.43 to 132.20 mg GAE/100 g DW and 18.67 to 87.27 mg CE/100 g DW, respectively. Similarly, the antioxidant activities of biscuits improved. The protein and fiber contents of the biscuits increased from 10.20 to 14.73% and 0.69 to 12.25%, respectively. The biscuits prepared from T3 resulted in a firmer texture with a reduced spread ratio. However, the formulation of T1 and T2 biscuit samples contributed to desirable physical and sensory properties. Therefore, the addition of DPF and APF to RF is a sustainable way to make gluten-free biscuits as they provide adequate amylose, damaged starch, and fiber content to overcome the essential role of gluten in the baked product with nutraceutical properties.
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Affiliation(s)
| | - Syed Arsalan Ali
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
- Correspondence:
| | - Khizra Faheem
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Rashida Ali
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
- English Biscuits Manufacturer Private Limited, Karachi 74900, Pakistan
| | - Angelo Maria Giuffrè
- Dipartimento di Agricoltura, Università degli Studi Mediterranea di Reggio Calabria, Contrada Melissari, 89124 Reggio Calabria, Italy
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Lupin Protein Concentrate as a Novel Functional Food Additive That Can Reduce Colitis-Induced Inflammation and Oxidative Stress. Nutrients 2022; 14:nu14102102. [PMID: 35631241 PMCID: PMC9143369 DOI: 10.3390/nu14102102] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/13/2022] [Accepted: 05/16/2022] [Indexed: 01/27/2023] Open
Abstract
Food fortification with bioactive compounds may constitute a way to ameliorate inflammatory bowel diseases (IBDs). Lupin seeds contain an oligomer named deflamin that can reduce IBD’s symptoms via MMP-9 inhibition. Here, our goal was to develop a lupin protein concentrate (LPC) enriched in deflamin and to test its application as a food additive to be used as a functional food against colitis. The nutritional profile of the LPC was evaluated, and its efficacy in vivo was tested, either alone or as added to wheat cookies. The LPC presented high protein and carbohydrate contents (20.09 g/100 g and 62.05/100 g, respectively), as well as antioxidant activity (FRAP: 351.19 mg AAE/10 mg and DPPH: 273.9 mg AAE/10 mg). It was also effective against TNBS-induced colitis in a dose dependent-manner, reducing DAI scores by more than 50% and concomitantly inhibiting MMP-9 activity. When added to cookies, the LPC activities were maintained after baking, and a 4-day diet with LPC cookies induced a significant protective effect against acetic acid-induced colitis, overall bringing lesions, oxidative stress and DNA damage levels to values significantly similar to controls (p < 0.001). The results show that the LPC is an efficient way to deliver deflamin in IBD-targeted diets.
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Dziki D, Gawlik-Dziki U, Tarasiuk W, Różyło R. Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds. Molecules 2022; 27:molecules27092621. [PMID: 35565971 PMCID: PMC9099853 DOI: 10.3390/molecules27092621] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/16/2022] [Accepted: 04/18/2022] [Indexed: 12/05/2022] Open
Abstract
This study aimed to investigate the possibility of utilizing oat by-products for fiber preparation. Oat husk (OH) and oat bran (OB) were micronized and used to prepare a novel product rich in fiber and with enhanced antioxidant properties. The basic chemical composition and phenolic acid profile were determined in OH and OB. The antioxidant properties of OH and OB were also analyzed. The type and strength of interactions between the biologically active compounds from their mixtures were characterized by an isobolographic analysis. The analyses showed that the sum of phenolic acids was higher in OH than in OB. Ferulic acid was dominant in both OH and OB; however, its content in OH was over sixfold higher than that in OB. The results also suggested that both OH and OB can be used for preparing fiber with enhanced antioxidant properties. The optimal composition of the preparation, with 60–70% of OH and 30–40% of OB, allows for obtaining a product with 60–70% fiber and enhanced antioxidant activity due to bioactive substances and their synergistic effect. The resulting product can be a valuable additive to various food and dietary supplements.
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Affiliation(s)
- Dariusz Dziki
- Poland Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
- Fibrecare Sp. z o.o., Słowackiego 16, 40-094 Katowice, Poland;
| | - Urszula Gawlik-Dziki
- Fibrecare Sp. z o.o., Słowackiego 16, 40-094 Katowice, Poland;
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
- Correspondence:
| | - Wojciech Tarasiuk
- Fibrecare Sp. z o.o., Słowackiego 16, 40-094 Katowice, Poland;
- Faculty of Mechanical Engineering Bialystok, Bialystok University of Technology, Wiejska 45A, 15-351 Białystok, Poland
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka St. 28, 20-950 Lublin, Poland;
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Bochnak-Niedźwiecka J, Szymanowska U, Kapusta I, Świeca M. Antioxidant Content and Antioxidant Capacity of the Protein-Rich Powdered Beverages Enriched with Flax Seeds Gum. Antioxidants (Basel) 2022; 11:antiox11030582. [PMID: 35326232 PMCID: PMC8945751 DOI: 10.3390/antiox11030582] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/10/2022] [Accepted: 03/16/2022] [Indexed: 02/06/2023] Open
Abstract
Powdered beverages produced from dried fruit and vegetables are new products whose properties may be tailored by adding efficient nutrients and functional ingredients. The analyses of low-molecular antioxidants and antioxidant properties as well as nutrient content and digestibility were tested in beverages enriched with lentil proteins (AGF) and flaxseed gum (FSG). A replacement of sprouted lentil flour with the AGF deteriorated the phenolic content. As a main source of phenolics and vitamin C, lyophilized parsley leaves and broccoli sprouts were recognized. (There was no clear effect of the FGS.) The highest content of phenolics was determined in the beverages with these additives without the AGS (c.a. 125 μg/g). The AGF significantly improved the ability to quench ABTS radicals and reduce power. The best results were for the beverages without the FSG. (The effect was enhanced by lyophilized fruit and green vegetables.) The lowest chelating power and ability to quench hydroxyl radicals were in the beverages based on the AGF (improvement by the FSG and green vegetables). The tailoring of beverages' recipes significantly increased protein content and did not affect nutrient digestibility. The modifications allow obtaining the beverages exhibiting multidirectional antioxidant properties, being a source of easily bioaccessible starch and proteins.
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Affiliation(s)
- Justyna Bochnak-Niedźwiecka
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland;
- Correspondence: (J.B.-N.); (M.Ś.)
| | - Urszula Szymanowska
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland;
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, Rzeszów University, Zelwerowicza Str. 4, 35-601 Rzeszow, Poland;
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland;
- Correspondence: (J.B.-N.); (M.Ś.)
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Souza SVS, Borges N, Vieira EF. Vitamin d-fortified bread: Systematic review of fortification approaches and clinical studies. Food Chem 2022; 372:131325. [PMID: 34649031 DOI: 10.1016/j.foodchem.2021.131325] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 09/13/2021] [Accepted: 10/02/2021] [Indexed: 12/18/2022]
Abstract
Vitamin d-fortified bread has been proposed as a strategy to increase the average daily intake and serum status of this nutrient. This review aimed to bring together the different types of scientific articles on vitamin d-fortified bread. The databases used for the research were PUBMED, WEB of SCIENCE and SCOPUS; all original indexed studies written in English, published between January 2000 and March 2021, were considered. Three important points were identified: i) theoretical models of fortification; ii) stability, bioaccessibility, and bioavailability studies of vitamin d-fortified breads; and iii) clinical effects of vitamin d-fortified breads. This review showed that vitamin d-fortified bread is a promising vehicle for fortification strategy effects, leading to increased serum concentrations of 25(OH)D and decreased parathyroid hormone. However, further studies are needed to elucidate the effects and effectiveness of this fortification strategy in the prevention/treatment of vitamin D deficiency.
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Affiliation(s)
- Suene V S Souza
- Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua do Campo Alegre, 4150-180 Porto, Portugal
| | - Nuno Borges
- Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua do Campo Alegre, 4150-180 Porto, Portugal; CINTESIS, Center for Health Technology and Services Research (CINTESIS). Rua Dr. Plácido da Costa, 4200-450 Porto, Portugal
| | - Elsa F Vieira
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal
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14
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In Vitro Antineoplastic and Antiviral Activity and In Vivo Toxicity of Geum urbanum L. Extracts. Molecules 2021; 27:molecules27010245. [PMID: 35011479 PMCID: PMC8747043 DOI: 10.3390/molecules27010245] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/26/2021] [Accepted: 12/28/2021] [Indexed: 12/14/2022] Open
Abstract
This study evaluated the in vitro antineoplastic and antiviral potential and in vivo toxicity of twelve extracts with different polarity obtained from the herbaceous perennial plant Geum urbanum L. (Rosaceae). In vitro cytotoxicity was determined by ISO 10993-5/2009 on bladder cancer, (T-24 and BC-3C), liver carcinoma (HEP-G2) and normal embryonic kidney (HEK-293) cell lines. The antineoplastic activity was elucidated through assays of cell clonogenicity, apoptosis induction, nuclear factor kappa B p65 (NFκB p65) activation and total glutathione levels. Neutral red uptake study was applied for antiviral activity. The most promising G. urbanum extract was analyzed by UHPLC–HRMS. The acute in vivo toxicity analysis was carried out following OEDC 423. The ethyl acetate extract of aerial parts (EtOAc-AP) exhibited the strongest antineoplastic activity on bladder cancer cell lines (IC50 = 21.33–25.28 µg/mL) by inducing apoptosis and inhibiting NFκB p65 and cell clonogenicity. EtOAc and n-butanol extracts showed moderate antiviral activity against human adenovirus type 5 and human simplex virus type I. Seventy four secondary metabolites (gallic and ellagic acid derivatives, phenolic acids, flavonoids, etc.) were identified in EtOAc-AP by UHPLC–HRMS. This extract induced no signs of acute toxicity in liver and kidney specimens of H-albino mice in doses up to 210 mg/kg. In conclusion, our study contributes substantially to the detailed pharmacological characterization of G. urbanum, thus helping the development of health-promoting phytopreparations.
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Shori AB, Kee LA, Baba AS. Total Phenols, Antioxidant Activity and Sensory Evaluation of Bread Fortified with Spearmint. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2021. [DOI: 10.1007/s13369-020-05012-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Effects of Drying Methods on Antioxidant, Anti-Inflammatory, and Anticancer Potentials of Phenolic Acids in Lovage Elicited by Jasmonic Acid and Yeast Extract. Antioxidants (Basel) 2021; 10:antiox10050662. [PMID: 33923284 PMCID: PMC8146002 DOI: 10.3390/antiox10050662] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/21/2021] [Accepted: 04/22/2021] [Indexed: 12/17/2022] Open
Abstract
The study presents the effect of drying methods (traditional, convection, microwave, and freeze-drying) on the content and bioactivity (determined as antioxidative, anti-inflammatory, and antiproliferative potential) of potentially bioavailable fractions of phenolic acids contained in lovage elicited with jasmonic acid (JA) and yeast extract (YE) and in untreated control leaves. The highest amount of syringic acid was recorded in the convectionally dried lovage samples, while ethanolic extracts from lyophilized lovage had the highest content of protocatechuic and caffeic acids. The drying method significantly influenced the tested properties only in some cases. The traditional drying resulted in lower antioxidant potential, while convectional drying caused a reduction of the lipoxygenase inhibition ability of the samples after simulated digestion. Samples containing the control and elicited lovage leaves dried with convectional and traditional methods exhibited the highest cytotoxicity against a prostate cancer epithelial cell line.
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Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods 2021; 10:foods10040819. [PMID: 33918917 PMCID: PMC8069453 DOI: 10.3390/foods10040819] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/27/2021] [Accepted: 04/06/2021] [Indexed: 12/22/2022] Open
Abstract
In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly (p < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss. However, what needs to be emphasised is that BLP significantly (p < 0.05) improved the antioxidant potential and anti-AGE activity of GFB. The obtained results indicate that BLP can be successfully used as a component of gluten-free baked products. In conclusion, the newly developed GFB with improved technological and functional properties is an added-value bakery product that could provide health benefits to subjects on a gluten-free diet.
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Chen C, Han Y, Li S, Wang R, Tao C. Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1864021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Cen Chen
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Yanli Han
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Shuyan Li
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Rongrong Wang
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Cheng Tao
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
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Raeeszadeh M, Nadia Khademi, Akbari A. The effects of broccoli and caraway extracts on serum oxidative markers, testicular structure and function, and sperm quality before and after sperm cryopreservation. Cryobiology 2021; 99:11-19. [PMID: 33577784 DOI: 10.1016/j.cryobiol.2021.02.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 01/08/2021] [Accepted: 02/05/2021] [Indexed: 11/25/2022]
Abstract
Despite studies on the effects of medicinal plants on reproductive performance, the effect of extracts broccoli and caraway on serum and testicular oxidative biomarkers, testicular structure and function and sperm quality before and after cryopreservation has not been studied. Sixty-three male mice were divided into nine controlled and treated groups as follow: control, broccoli (200 mg/kg), broccoli (300 mg/kg), caraway (200 mg/kg), caraway (300 mg/kg), broccoli -caraway (200 mg/kg), broccoli (300 mg/kg)-caraway (200 mg/kg), broccoli (200 mg/kg)-caraway (300 mg/kg), broccoli-caraway (300 mg/kg). After 42 days of treatment, the animals were sacrificed and blood sample and testicular tissue were collected for biochemical and histological measurements. Sperm quality was also measured before and after cryopreservation. The results showed that the diameter and number of spermatogonium, primary spermatocytes, spermatids and sperm count were significantly increased by broccoli (300 mg/kg), while level of them were significantly decreased by caraway (300 mg/kg) compared to other groups (p < 0.01). Sperm viability and motility after thawing significantly improved by broccoli (300 mg/kg) compared to control. Testosterone levels significantly increased by broccoli (300 mg/kg) compared to control and caraway (300 mg/kg). The serum and testicular SOD and CAT activity significantly increased by broccoli (300 mg/kg) compared to other groups (p < 0.05). MDA and DNA fragmentation levels significantly increased by caraway (200 and 300 mg/kg) compared to others (p < 0.01). It can be concluded that broccoli extract in a dose-dependent manner than caraway extract could improve serum and testes oxidative biomarkers, testicular structure and function, and sperm quality before and after cryopreservation.
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Affiliation(s)
- Mahdieh Raeeszadeh
- Department of Basic Sciences, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran.
| | - Nadia Khademi
- Graduate of Faculty of Veterinary Sciences, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran.
| | - Abolfazl Akbari
- Department of Physiology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
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Saeed SMG, Urooj S, Ali SA, Ali R, Mobin L, Ahmed R, Sayeed SA. Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15218] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Saman Urooj
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Syed Arsalan Ali
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Rashida Ali
- Department of Food Science & Technology University of Karachi Karachi Pakistan
- Department of Food Science & Technology Jinnah University for Women Karachi Pakistan
- English Biscuit Manufacturers Private Limited Karachi Pakistan
| | - Lubna Mobin
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Rahil Ahmed
- English Biscuit Manufacturers Private Limited Karachi Pakistan
| | - Syed Asad Sayeed
- Department of Food Science & Technology University of Karachi Karachi Pakistan
- Department of Food Science & Technology Jinnah University for Women Karachi Pakistan
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21
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Saeed SMG, Ali SA, Ali R, Sayeed SA, Mobin L, Ahmed R. Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03797-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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22
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Jia F, Liu X, Gong Z, Cui W, Wang Y, Wang W. Extraction, modification, and property characterization of dietary fiber from Agrocybe cylindracea. Food Sci Nutr 2020; 8:6131-6143. [PMID: 33282264 PMCID: PMC7684601 DOI: 10.1002/fsn3.1905] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 09/03/2020] [Accepted: 09/04/2020] [Indexed: 01/24/2023] Open
Abstract
Dietary fiber (DF) has gained a great attention owing to its potential health benefits. Agrocybe cylindracea is an edible fungus with high protein and low fat contents, which is also an enriched source of DF. However, limited study has been conducted on optimizing the conditions of A. cylindracea-derived DF extraction and modification as well as characterizing its properties. In this study, ultrasound-assisted enzymatic method for DF extraction was optimized as the following conditions: liquid material ratio of 29 ml/g, α-amylase concentration of 1.50%, protamex concentration of 1.20%, and ultrasonic power of 150 W, which improved the DF extraction yield to 37.70%. Moreover, high temperature modification (HTM) and cellulase modification (CEM) were applied to modify A. cylindracea-derived DF. The results showed that HTM had more potential capacity in converting insoluble DF into soluble DF, and DF with HTM exhibited more advantages in its physicochemical properties than DF with CEM. The DF with both HTM and CEM showed antioxidant activities, reflected by the increased reducing power as well as DPPH radical, hydroxyl radical, and ABTS+ scavenging capabilities in vitro. These findings could offer a reference for the extraction, modification, and characterizing various properties of DF from A. cylindracea, which would establish the foundation for the comprehensive application of fungi-derived DF.
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Affiliation(s)
- Fengjuan Jia
- Institute of Agro‐Food Science and TechnologyShandong Academy of Agricultural SciencesJinanShandongPR China
- Key Laboratory of Agro‐Products Processing Technology of Shandong ProvinceJinanShandongPR China
- Key Laboratory of Novel Food Resources ProcessingMinistry of Agriculture and Rural AffairsJinanShandongPR China
| | - Xuecheng Liu
- Institute of Agro‐Food Science and TechnologyShandong Academy of Agricultural SciencesJinanShandongPR China
- Key Laboratory of Agro‐Products Processing Technology of Shandong ProvinceJinanShandongPR China
- Key Laboratory of Novel Food Resources ProcessingMinistry of Agriculture and Rural AffairsJinanShandongPR China
| | - Zhiqing Gong
- Institute of Agro‐Food Science and TechnologyShandong Academy of Agricultural SciencesJinanShandongPR China
- Key Laboratory of Agro‐Products Processing Technology of Shandong ProvinceJinanShandongPR China
- Key Laboratory of Novel Food Resources ProcessingMinistry of Agriculture and Rural AffairsJinanShandongPR China
| | - Wenjia Cui
- Institute of Agro‐Food Science and TechnologyShandong Academy of Agricultural SciencesJinanShandongPR China
- Key Laboratory of Agro‐Products Processing Technology of Shandong ProvinceJinanShandongPR China
- Key Laboratory of Novel Food Resources ProcessingMinistry of Agriculture and Rural AffairsJinanShandongPR China
| | - Yansheng Wang
- Institute of Agro‐Food Science and TechnologyShandong Academy of Agricultural SciencesJinanShandongPR China
- Key Laboratory of Agro‐Products Processing Technology of Shandong ProvinceJinanShandongPR China
- Key Laboratory of Novel Food Resources ProcessingMinistry of Agriculture and Rural AffairsJinanShandongPR China
| | - Wenliang Wang
- Institute of Agro‐Food Science and TechnologyShandong Academy of Agricultural SciencesJinanShandongPR China
- Key Laboratory of Agro‐Products Processing Technology of Shandong ProvinceJinanShandongPR China
- Key Laboratory of Novel Food Resources ProcessingMinistry of Agriculture and Rural AffairsJinanShandongPR China
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Saeed SMG, Tayyaba S, Ali SA, Tayyab S, Sayeed SA, Ali R, Mobin L, Naz S. Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1812727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Sidra Tayyaba
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
| | - Syed Arsalan Ali
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
| | - Sania Tayyab
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
| | - Syed Asad Sayeed
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
- Department of Food Science & Technology, Jinnah Women University, Karachi, Pakistan
| | - Rashida Ali
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
- Department of Food Science & Technology, Jinnah Women University, Karachi, Pakistan
- Center of excellence, English Biscuit Manufacturers Private Limited, Karachi, Pakistan
| | - Lubna Mobin
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
| | - Shahina Naz
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
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Lachowicz S, Świeca M, Pejcz E. Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry. Food Chem 2020; 338:128026. [PMID: 32932088 DOI: 10.1016/j.foodchem.2020.128026] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 09/01/2020] [Accepted: 09/03/2020] [Indexed: 12/25/2022]
Abstract
The aim of the present study was to determine the impact of Saskatoon powder addition on phytochemical parameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolics content up to 72% in the bread with 6% powder content. This increase was reflected in the improved antioxidative properties of breads, especially after their supplementation with the microencapsulated additives (an increase by 93% in the bread enriched with 6% of powder covered with maltodextrin). The in vitro digestion released the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the microencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and -2, as well as amylase and glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrin and inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functional components in designing innovative bakery products.
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Affiliation(s)
- Sabina Lachowicz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław 51-630, Poland.
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin 20-704, Poland.
| | - Ewa Pejcz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław 51-630, Poland.
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Le TN, Chiu CH, Hsieh PC. Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective. PLANTS 2020; 9:plants9080946. [PMID: 32727144 PMCID: PMC7465980 DOI: 10.3390/plants9080946] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 07/17/2020] [Accepted: 07/22/2020] [Indexed: 12/15/2022]
Abstract
Sprouts and microgreens, the edible seedlings of vegetables and herbs, have received increasing attention in recent years and are considered as functional foods or superfoods owing to their valuable health-promoting properties. In particular, the seedlings of broccoli (Brassica oleracea L. var. Italica) have been highly prized for their substantial amount of bioactive constituents, including glucosinolates, phenolic compounds, vitamins, and essential minerals. These secondary metabolites are positively associated with potential health benefits. Numerous in vitro and in vivo studies demonstrated that broccoli seedlings possess various biological properties, including antioxidant, anticancer, anticancer, antimicrobial, anti-inflammatory, anti-obesity and antidiabetic activities. The present review summarizes the updated knowledge about bioactive compounds and bioactivities of these broccoli products and discusses the relevant mechanisms of action. This review will serve as a potential reference for food selections of consumers and applications in functional food and nutraceutical industries.
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Lachowicz S, Świeca M, Pejcz E. Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt. Antioxidants (Basel) 2020; 9:E614. [PMID: 32668797 PMCID: PMC7402143 DOI: 10.3390/antiox9070614] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/07/2020] [Accepted: 07/10/2020] [Indexed: 12/15/2022] Open
Abstract
This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against lipoxygenase, cyclooxigenase-1, cyclooxigenase-2, acetylcholinesterase, pancreatic lipase α-glucosidase, and α-amylase, as well as the relative digestibility of nutrients. The content of polyphenolic compounds and antioxidant capability were strongly, positively correlated with the content of the functional additive. The highest phenolics content and antioxidant activity were determined in the products enriched with the powders microencapsulated with maltodextrin (an increase by 91% and 53%, respectively, compared with the control). The highest overall acceptability was shown for the products with 3% addition of the functional additive, regardless of its type. The simulated in vitro digestion released phenols (with the highest bioaccessibility shown for anthocyanins) and enhanced the antioxidant activity of rye bread. In turn, the microencapsulation contributed to the improvement in the relative bioaccesibility of antioxidant compounds. Bread fortification led to an increased inhibitory activity against α-amylase, α-glucosidase, and lipoxygenase. Furthermore, the additive microencapsulated with maltodextrin and inulin improved the capacity to inhibit the activities of pancreatic lipase and cyclooxigenase-2. The results presented allowed concluding that the powders from Saskatoon berry fruits, especially microencapsulated ones, may be a promising functional additive dedicated for the enrichment of rye bread.
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Affiliation(s)
- Sabina Lachowicz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland;
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, Agricultural University, Skromna 8, 20-704 Lublin, Poland;
| | - Ewa Pejcz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland;
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Jakubczyk A, Karaś M, Stanikowski P, Rutkowska B, Dziedzic M, Zielińska E, Szychowski KA, Binduga UE, Rybczyńska-Tkaczyk K, Baraniak B. Characterisation of Biologically Active Hydrolysates and Peptide Fractions of Vacuum Packaging String Bean ( Phaseolus vulgaris L.). Foods 2020; 9:E842. [PMID: 32605271 PMCID: PMC7404719 DOI: 10.3390/foods9070842] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/23/2020] [Accepted: 06/24/2020] [Indexed: 12/12/2022] Open
Abstract
The aim of the study is to characterise biologically active hydolysates and peptide fractions obtained from vacuum-packed string beans (Phaseolus vulragis L.) (PB). Unpacked beans were a control sample. The influence on human squamous carcinoma cell line SCC-15 (ATCC CRL-1623) was determined. Packed bean (PB) and unpacked bean (UB) extracts were found to exert no effect on the tongue squamous carcinoma cells. The results of the study indicated that the packing process contributed to the retention of protein, soluble dietary fibre, and free sugar (2.36, 3.5, and 1.79 g/100 d.m., respectively). PB was characterised by higher antioxidant activity (expressed as neutralisation of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free radicals) as well as Fe2+ chelation and reducing power (IC50 = 54.56, 0.46, 3.85 mg mL-1; 0.088 A700/peptide content, respectively) than the UB samples before hydrolysis. The hydrolysis process enhanced these properties. The IC50 value of lipase and α-amylase inhibitory activity of the hydrolysates obtained from UB was reduced. The PB and UB fractions exhibited a certain level of antimicrobial activity against S. aureus and E. coli. Candida albicans were not sensitive to these peptide fractions.
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Affiliation(s)
- Anna Jakubczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Monika Karaś
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Piotr Stanikowski
- Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Beata Rutkowska
- Scientific Students Group of Food Biochemistry and Nutrition Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland; (B.R.); (M.D.)
| | - Magdalena Dziedzic
- Scientific Students Group of Food Biochemistry and Nutrition Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland; (B.R.); (M.D.)
| | - Ewelina Zielińska
- Department of Analysis and Assessment of Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Konrad A. Szychowski
- Department of Lifestyle Disorders and Regenerative Medicine, University of Information Technology and Management in Rzeszow, 35-225 Rzeszów, Poland; (K.A.S.); (U.E.B.)
| | - Urszula E. Binduga
- Department of Lifestyle Disorders and Regenerative Medicine, University of Information Technology and Management in Rzeszow, 35-225 Rzeszów, Poland; (K.A.S.); (U.E.B.)
| | - Kamila Rybczyńska-Tkaczyk
- Department of Environmental Microbiology, University of Life Sciences in Lublin, 20-069 Lublin, Poland;
| | - Barbara Baraniak
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
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Zeng L, Zhang L, Li K, He J, Xin H, Wang Q. Effect of gelatinization processing on the antioxidant, digestion, and physicochemical properties of wheat starch enhanced with tannic acid. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109228] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kuligowski M, López Otero R, Polanowska K, Montet D, Jasińska-Kuligowska I, Nowak J. Influence of fermentation by different microflora consortia on pulque and pulque bread properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6307-6314. [PMID: 31260113 DOI: 10.1002/jsfa.9907] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/27/2019] [Accepted: 06/27/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Pulque bread is a traditional Mexican product obtained by fermentation using microflora present only in pulque. In this study, the possibility of creating a pulque microbial consortium under laboratory conditions and its applications were evaluated. A laboratory-made consortium was compared with a consortium originating in Mexico in bread and pulque production. They were tested in various growth medium systems: pulque made from agave sap and malt extract, Mexican wheat and rye pulque bread, and European wheat and rye bread. RESULTS Depending on the growth medium, consortiums showed differing influence on many factors, such as specific volume, weight loss after baking, soluble proteins, and crust and crumb color. Indigenous starters increased sensorial acceptance of pulque and Mexican rye bread, decreased pH, and increased titratable acidity of the breads at the highest level whereas laboratory consortia improved sensory acceptance of wheat breads. The laboratory-prepared starter in some cases improved antiradical activity. All pulques received similar consumer evaluations. However, malt pulque was the least appreciated beverage. CONCLUSION The results show the possibility of creating a pulque microbial consortium under laboratory conditions. Depending on the flour type and the breadmaking technique, the use of a particular microbial consortium allowed modification of certain physicochemical parameters. In conclusion, it is feasible to modify bread parameters to obtain features corresponding to consumer demands by using an appropriate microflora, pulque, or flour type. Moreover, this research describes, for the first time, the use of rye malt for pulque and rye flour for pulque bread preparation as raw materials. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Maciej Kuligowski
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Ricardo López Otero
- La Universidad Autónoma del Estado de México, Instituto Literario 100, Colonia Centro, Toluca de Lerdo, Mexico
| | - Katarzyna Polanowska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Didier Montet
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Iwona Jasińska-Kuligowska
- Department of Food Commodity, Faculty of Commodity Sciences, Poznań University of Economics and Business, Poznań, Poland
| | - Jacek Nowak
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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Le TN, Luong HQ, Li HP, Chiu CH, Hsieh PC. Broccoli ( Brassica oleracea L. var. italica) Sprouts as the Potential Food Source for Bioactive Properties: A Comprehensive Study on In Vitro Disease Models. Foods 2019; 8:foods8110532. [PMID: 31671614 PMCID: PMC6915343 DOI: 10.3390/foods8110532] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 10/23/2019] [Accepted: 10/23/2019] [Indexed: 02/06/2023] Open
Abstract
Broccoli sprouts are an excellent source of health-promoting phytochemicals such as vitamins, glucosinolates, and phenolics. The study aimed to investigate in vitro antioxidant, antiproliferative, apoptotic, and antibacterial activities of broccoli sprouts. Five-day-old sprouts extracted by 70% ethanol showed significant antioxidant activities, analyzed to be 68.8 μmol Trolox equivalent (TE)/g dry weight by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic (ABTS) assay, 91% scavenging by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 1.81 absorbance by reducing power assay, and high phenolic contents by high-performance liquid chromatography (HPLC). Thereafter, sprout extract indicated considerable antiproliferative activities towards A549 (lung carcinoma cells), HepG2 (hepatocellular carcinoma cells), and Caco-2 (colorectal adenocarcinoma cells) using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, with IC50 values of 0.117, 0.168 and 0.189 mg/mL for 48 h, respectively. Furthermore, flow cytometry confirmed that Caco-2 cells underwent apoptosis by an increase of cell percentage in subG1 phase to 31.3%, and a loss of mitochondrial membrane potential to 19.3% after 48 h of treatment. Afterward, the extract exhibited notable antibacterial capacities against Bacillus subtilis and Salmonella Typhimurium with minimum inhibition concentration (MIC) values of 0.39 and 0.78 mg/mL, appropriately, along with abilities against Staphylococcus aureus and Escherichia coli with an MIC value of 1.56 mg/mL. Thus, broccoli sprouts were confirmed as a potential food source for consumers’ selection and functional food industry.
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Affiliation(s)
- Thanh Ninh Le
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91207, Taiwan.
| | - Hong Quang Luong
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91207, Taiwan.
| | - Hsin-Ping Li
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91207, Taiwan.
| | - Chiu-Hsia Chiu
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91207, Taiwan.
| | - Pao-Chuan Hsieh
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91207, Taiwan.
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31
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Cytoprotective Compounds Interfere with the Nutraceutical Potential of Bread Supplemented with Green Coffee Beans. Antioxidants (Basel) 2019; 8:antiox8070228. [PMID: 31330944 PMCID: PMC6681092 DOI: 10.3390/antiox8070228] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/07/2019] [Accepted: 07/16/2019] [Indexed: 02/02/2023] Open
Abstract
The proliferation and motile activity of prostate epithelial (Pnt2) and cancer cells (DU-145; PC-3) in the presence of bioavailable compounds from green coffee beans (GCB), wholemeal wheat bread (WMWB), and its GCB-fortified variant were analyzed. The considerable cytostatic and anti-invasive activity of GCB extracts was correlated with its phenolic contents. WMWB extract contained significantly lower levels of phenolics but still displayed relatively high cytostatic activity. However, the cytostatic properties of WMWB compounds were hardly augmented by 3% GCB flour supplementation. The cytoprotective activity of the WMWB compounds exerts a negative impact on the cytostatic activity of GCB compounds. These data confirm the relatively high chemopreventive potential of GCB. However, they also indicate that subtle interactions between bioavailable compounds in GCB and WMWB can negatively affect the nutraceutic potential of the fortified bread. Apparently, gastrointestinal processing differentially regulates the availability of individual compounds and affects the balance between the cytostatic and cytoprotective activity of the whole product. Our data show that comprehensive research is necessary before the fortification of a specific carrier with a specific supplement can be recommended.
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32
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GUIJARRO-FUERTES M, ANDRADE-CUVI MJ, BRAVO-VÁSQUEZ J, RAMOS-GUERRERO L, VERNAZA MG. Andean blueberry (Vaccinium floribundum) bread: physicochemical properties and bioaccessibility of antioxidants. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.30317] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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Lafarga T, Gallagher E, Bademunt A, Viñas I, Bobo G, Villaró S, Aguiló-Aguayo I. Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13861] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Tomás Lafarga
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny; Lleida Spain
| | - Eimear Gallagher
- Department of Food Chemistry and Technology; Teagasc Food Research Centre Ashtown; Dublin Ireland
| | - Ariadna Bademunt
- Food Technology Department, XaRTA-Postharvest, Agrotecnio Center; University of Lleida; Lleida Spain
| | - Inmaculada Viñas
- Food Technology Department, XaRTA-Postharvest, Agrotecnio Center; University of Lleida; Lleida Spain
| | - Gloria Bobo
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny; Lleida Spain
| | - Silvia Villaró
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny; Lleida Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny; Lleida Spain
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Jakubczyk A, Świeca M, Gawlik-Dziki U, Dziki D. Nutritional potential and inhibitory activity of bread fortified with green coffee beans against enzymes involved in metabolic syndrome pathogenesis. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.071] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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35
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Lafarga T, Gallagher E, Bademunt A, Bobo G, Echeverria G, Viñas I, Aguiló‐Aguayo I. Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13908] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Tomás Lafarga
- IRTA, XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
| | - Eimear Gallagher
- Department of Food Chemistry and Technology Teagasc Food Research Centre Ashtown Dublin 15 Ireland
| | - Ariadna Bademunt
- Food Technology Department XaRTA‐Postharvest Agrotecnio Center University of Lleida Plaça de Víctor Siurana, 1 25003 Lleida Spain
| | - Gloria Bobo
- IRTA, XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
| | - Gemma Echeverria
- IRTA, XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
| | - Inmaculada Viñas
- Food Technology Department XaRTA‐Postharvest Agrotecnio Center University of Lleida Plaça de Víctor Siurana, 1 25003 Lleida Spain
| | - Ingrid Aguiló‐Aguayo
- IRTA, XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
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Alashi AM, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Antihypertensive properties of aqueous extracts of vegetable leaf-fortified bread after oral administration to spontaneously hypertensive rats. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13755] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Adeola M. Alashi
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada R3T 2N2
| | - Kehinde A. Taiwo
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Nigeria
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management; Faculty of Agriculture; Obafemi Awolowo University; Ile-Ife Nigeria
| | | | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada R3T 2N2
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Złotek U. Antioxidative, potentially anti-inflammatory, and antidiabetic properties, as well as oxidative stability and acceptability, of cakes supplemented with elicited basil. Food Chem 2017; 243:168-174. [PMID: 29146324 DOI: 10.1016/j.foodchem.2017.09.129] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 09/05/2017] [Accepted: 09/26/2017] [Indexed: 11/17/2022]
Abstract
The aim of the study was to investigate the effect of addition of basil elicited with jasmonic acid (JA) on the biological properties, oxidative stability, and sensory quality of cakes. Simulated gastrointestinal digestion was used for determination of bioavailability. The antioxidant, anti-inflammatory and antidiabetic potential of fortified cakes were significantly higher than those of the control cakes. The antioxidant activity of the tested cakes was increased after addition of basil, proportionally to the amount of the additive. Additionally, in some cases, better results were obtained using JA-elicited basil instead of the control basil. Basil addition inhibited fat peroxidation in the cakes, measured as the malondialdehyde content. Cakes supplemented with the control and elicited basil were characterized by satisfactory consumer acceptability. Based on the data obtained in the present study, it can be concluded that JA-elicited basil (especially elicited with 100µM jasmonic acid) can be recommended for food technologists.
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Affiliation(s)
- Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
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Złotek U, Szychowski KA, Świeca M. Potential in vitro antioxidant, anti-inflammatory, antidiabetic, and anticancer effect of arachidonic acid-elicited basil leaves. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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39
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Bourekoua H, Różyło R, Gawlik-Dziki U, Benatallah L, Zidoune MN, Dziki D. Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2942-y] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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40
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Gawlik-Dziki U, Dziki D, Pietrzak W, Nowak R. Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour. J Food Biochem 2017. [DOI: 10.1111/jfbc.12386] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Lublin 20-704 Poland
| | - Dariusz Dziki
- Department of Thermal Engineering; University of Life Sciences; Lublin 20-280 Poland
| | - Wioletta Pietrzak
- Department of Pharmaceutical Botany; Medical University; Lublin 20-093 Poland
| | - Renata Nowak
- Department of Pharmaceutical Botany; Medical University; Lublin 20-093 Poland
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LC-ESI-MS/MS Identification of Biologically Active Phenolic Compounds in Mistletoe Berry Extracts from Different Host Trees. Molecules 2017; 22:molecules22040624. [PMID: 28417943 PMCID: PMC6154606 DOI: 10.3390/molecules22040624] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 04/05/2017] [Accepted: 04/06/2017] [Indexed: 12/16/2022] Open
Abstract
A new, rapid, sensitive and selective liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) method was developed to determine the content of flavonoid aglycones and phenolic acids in mistletoe berries (Viscum album L.) harvested from six different Polish host trees. Additionally, the total phenolic content (TPC) and total flavonoid content (TFC) as well as an antioxidant and antiproliferative activity were evaluated for the first time. The plant material was selectively extracted using ultrasound assisted maceration with methanol/water (8:2) solution. The obtained TPC and TFC results varied from 7.146 to 9.345 mg GA g−1 and from 1.888 to 2.888 mg Q g−1 of dry extracts, respectively. The LC-ESI-MS/MS analysis demonstrated the highest content of phenolic acids in mistletoe berries from Populus nigra ‘Italica’ L. and flavonoid aglycones in mistletoe berries from Tilia cordata Mill. (354.45 µg and 5.955 µg per g dry extract, respectively). The moderate antioxidant activity of investigated extracts was obtained. The studies revealed that the examined extracts decreased the proliferation of human colon adenocarcinoma cells line LS180 in a dose-dependent manner without cytotoxicity in the human colon epithelial cell line CCD 841 CoTr. Moreover, the obtained results suggest considerable impact of polyphenols on the anticancer activity of these extracts.
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42
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Karaś M, Jakubczyk A, Szymanowska U, Złotek U, Zielińska E. Digestion and bioavailability of bioactive phytochemicals. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13323] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Monika Karaś
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 Lublin 20-704 Poland
| | - Anna Jakubczyk
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 Lublin 20-704 Poland
| | - Urszula Szymanowska
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 Lublin 20-704 Poland
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 Lublin 20-704 Poland
| | - Ewelina Zielińska
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 Lublin 20-704 Poland
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43
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Xu Z, Wang S, Ji H, Zhang Z, Chen J, Tan Y, Wintergerst K, Zheng Y, Sun J, Cai L. Broccoli sprout extract prevents diabetic cardiomyopathy via Nrf2 activation in db/db T2DM mice. Sci Rep 2016; 6:30252. [PMID: 27457280 PMCID: PMC4960533 DOI: 10.1038/srep30252] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Accepted: 07/01/2016] [Indexed: 12/17/2022] Open
Abstract
To develop a clinic-relevant protocol for systemic up-regulation of NFE2-related factor 2 (Nrf2) to prevent diabetic cardiomyopathy (DCM), male db/db and age-matched wild-type (WT) mice were given sulforaphane (SFN, an Nrf2 activator) and its natural source, broccoli sprout extract (BSE) by gavage every other day for 3 months, with four groups: vehicle (0.1 ml/10 g), BSE-low dose (estimated SFN availability at 0.5 mg/kg), BSE-high dose (estimated SFN availability at 1.0 mg/kg), and SFN (0.5 mg/kg). Cardiac function and pathological changes (hypertrophy, fibrosis, inflammation and oxidative damage) were assessed by echocardiography and histopathological examination along with Western blot and real-time PCR, respectively. Both BSE and SFN significantly prevented diabetes-induced cardiac dysfunction, hypertrophy and fibrosis. Mechanistically, BSE, like SFN, significantly up-regulated Nrf2 transcriptional activity, evidenced by the increased Nrf2 nuclear accumulation and its downstream gene expression. This resulted in a significant prevention of cardiac oxidative damage and inflammation. For all these preventive effects, BSE at high dose provided a similar effect as did SFN. These results indicated that BSE at high dose prevents DCM in a manner congruent with SFN treatment. Therefore, it suggests that BSE could potentially be used as a natural and safe treatment against DCM via Nrf2 activation.
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Affiliation(s)
- Zheng Xu
- Cardiovascular Center, the First Hospital of Jilin University, Changchun, China.,Kosair Children's Hospital Research Institute, Department of Pediatrics, University of Louisville, Louisville, KY, USA
| | - Shudong Wang
- Cardiovascular Center, the First Hospital of Jilin University, Changchun, China.,Kosair Children's Hospital Research Institute, Department of Pediatrics, University of Louisville, Louisville, KY, USA
| | - Honglei Ji
- Cardiovascular Center, the First Hospital of Jilin University, Changchun, China
| | - Zhiguo Zhang
- Cardiovascular Center, the First Hospital of Jilin University, Changchun, China
| | - Jing Chen
- Kosair Children's Hospital Research Institute, Department of Pediatrics, University of Louisville, Louisville, KY, USA
| | - Yi Tan
- Kosair Children's Hospital Research Institute, Department of Pediatrics, University of Louisville, Louisville, KY, USA.,Wendy Novak Diabetes Care Center, University of Louisville, Louisville, KY, USA
| | - Kupper Wintergerst
- Wendy Novak Diabetes Care Center, University of Louisville, Louisville, KY, USA.,Division of Endocrinology, Department of Pediatrics, the University of Louisville, Louisville, KY, USA
| | - Yang Zheng
- Cardiovascular Center, the First Hospital of Jilin University, Changchun, China
| | - Jian Sun
- Cardiovascular Center, the First Hospital of Jilin University, Changchun, China
| | - Lu Cai
- Kosair Children's Hospital Research Institute, Department of Pediatrics, University of Louisville, Louisville, KY, USA.,Wendy Novak Diabetes Care Center, University of Louisville, Louisville, KY, USA
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Sęczyk Ł, Świeca M, Dziki D, Anders A, Gawlik-Dziki U. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chem 2016; 214:32-38. [PMID: 27507444 DOI: 10.1016/j.foodchem.2016.07.068] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Revised: 06/30/2016] [Accepted: 07/10/2016] [Indexed: 01/09/2023]
Abstract
Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1-5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show that supplementation with 5% of FH increased (compared to control) phenolics content (by 93%), radicals scavenging ability (by 176%) and reducing power (by 220%). Furthermore, phenolic antioxidants were bioaccessible in vitro (samples after simulated digestion). Fortification had no significant influence on rapidly and slowly digestible starch, in vitro starch digestibility and values of expected glycemic index; however, a decrease (up to 8%) of relative proteins digestibility was determined. Enrichment decreased loaf volume and increased crumb hardness. The results from sensory evaluation show that the incorporation of FH had a slightly unfavorable effect on bread sensory properties but ensured satisfactory consumer acceptability. In view of these facts, it is concluded that flaxseed hulls may be a beneficial food additive.
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Affiliation(s)
- Łukasz Sęczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland
| | - Andrzej Anders
- Department of Engineering and Natural Raw Materials, University of Warmia and Mazury, Michała Oczapowskiego Str. 2, 10-719 Olsztyn, Poland
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
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45
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Sęczyk Ł, Świeca M, Gawlik-Dziki U, Luty M, Czyż J. Effect of fortification with parsley ( Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.110] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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46
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Gawlik-Dziki U, Kaszuba K, Piwowarczyk K, Świeca M, Dziki D, Czyż J. Onion skin — Raw material for the production of supplement that enhances the health-beneficial properties of wheat bread. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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