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Ye L, Hu H, Wang Y, Cai Z, Yu W, Lu X. In vitro digestion and colonic fermentation characteristics of media-milled purple sweet potato particle-stabilized Pickering emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5064-5076. [PMID: 38284773 DOI: 10.1002/jsfa.13340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 01/30/2024]
Abstract
BACKGROUND Pickering emulsions stabilized by multicomponent particles have attracted increasing attention. Research on characterizing the digestion and health benefit effects of these emulsions in the human gastrointestinal tract are quite limited. This work aims to reveal the digestive characteristics of media-milled purple sweet potato particle-stabilized Pickering emulsions (PSPP-Es) during in vitro digestion and colonic fermentation. RESULTS The media-milling process improved the in vitro digestibility and fermentability of PSPP-Es by reaching afree fatty acids release rate of 43.11 ± 4.61% after gastrointestinal digestion and total phenolic content release of 101.00 ± 1.44 μg gallic acid equivalents/mL after fermentation. In addition, PSPP-Es exhibited good antioxidative activity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays), α-glucosidase inhibitory activity (half-maximal inhibitory concentration: 6.70%, v/v), and prebiotic effects, reaching a total short-chain fatty acids production of 9.90 ± 0.12 mol L-1, boosting the growth of Akkermansia, Bifidobacterium, and Blautia and inhibiting the growth of Escherichia-Shigella. CONCLUSIONS These findings indicate that the media-milling process enhances the potential health benefits of purple sweet potato particle-stabilized Pickering emulsions, which is beneficial for their application as a bioactive component delivery system in food and pharmaceutical products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liuyu Ye
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Hong Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou, China
- Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, China
| | - Zizhe Cai
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Wenwen Yu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou, China
- Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, China
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2
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Liang J, Li H, Han M, Gao Z. Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38965668 DOI: 10.1080/10408398.2024.2368055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Most studies on the beneficial effects of polyphenols on human health have focused on polyphenols extracted using aqueous organic solvents, ignoring the fact that a portion of polyphenols form complexes with polysaccharides. Polysaccharides and polyphenols are interrelated, and their interactions affect the physicochemical property, quality, and nutritional value of foods. In this review, the distribution of bound polyphenols in major food sources is summarized. The effect of food processing on the interaction between polyphenols and cell wall polysaccharides (CWP) is discussed in detail. We also focus on the digestion, absorption, and metabolic behavior of polysaccharide-polyphenol complexes. Different food processing techniques affect the interaction between CWP and polyphenols by altering their structure, solubility, and strength of interactions. The interaction influences the free concentration and extractability of polyphenols in food and modulates their bioaccessibility in the gastrointestinal tract, leading to their major release in the colon. Metabolism of polyphenols by gut microbes significantly enhances the bioavailability of polyphenols. The metabolic pathway and product formation rate of polyphenols and the fermentation characteristics of polysaccharides are affected by the interaction. Furthermore, the interaction exhibits synergistic or antagonistic effects on the stability, solubility, antioxidant and functional activities of polyphenols. In summary, understanding the interactions between polysaccharides and polyphenols and their changes in food processing is of great significance for a comprehensive understanding of the health benefits of polyphenols and the optimization of food processing technology.
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Affiliation(s)
- Jingjing Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Mengzhen Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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3
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Kathirvel B, AlSalhi MS, Ha HA, Nguyen-Thi TH. Anti-inflammatory, anti-diabetic, and biocompatibility properties of aqueous extract of Tamarindus indica L. fruit coat analyses by in-vitro and in-vivo approaches. ENVIRONMENTAL RESEARCH 2024; 251:118702. [PMID: 38503381 DOI: 10.1016/j.envres.2024.118702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 03/05/2024] [Accepted: 03/11/2024] [Indexed: 03/21/2024]
Abstract
The anti-inflammatory, anti-diabetic, and biocompatibility nature of Tamarindus indica L. fruit coat aqueous extract were investigated in this research through in-vitro and in-vivo studies. The anti-inflammatory property was determined through albumin denaturation inhibition and antiprotease activities as up to 39.5% and 41.2% respectively at 30 mg mL-1 concentration. Furthermore, the antidiabetic activity was determined through α-amylase and α-glucosidase inhibition as up to 62.15% and 67.35% respectively at 30 mg mL-1 dosage. The albino mice based acute toxicity study was performed by different treatment groups (group I-V) with different dosages of aqueous extract to detect the biocompatibility of sample. Surprisingly, findings revealed that the T. indica L. fruit coat aqueous extract had no harmful impacts on any of the groups. Urine, as well as serum parameter analysis, confirmed this. Moreover, the findings of SOD (Superoxide Dismutase), GST (Glutathione-S-transferase), & CAT (Catalase) as well as glutathione peroxidase as well as reduced glutathione antioxidant enzymes studies stated that the aqueous extract possess high antioxidant ability via a dose-dependent way. These findings indicate that T. indica fruit coat aqueous extract contains medicinally important phytochemicals with anti-inflammatory and anti-diabetic properties, as well as being biocompatible in nature.
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Affiliation(s)
- Brindhadevi Kathirvel
- University Centre for Research & Development, Department of Chemistry, Chandigarh University, Mohali, 140103, India
| | - Mohamad S AlSalhi
- Department of Physics and Astronomy, College of Science, King Saud University, P.O. Box: 2455, Riyadh, 11451, Saudi Arabia
| | - Hai-Anh Ha
- Faculty of Pharmacy, Duy Tan University, Da Nang, 550000, Vietnam
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4
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Le Sayec M, Carregosa D, Khalifa K, de Lucia C, Aarsland D, Santos CN, Rodriguez-Mateos A. Identification and quantification of (poly)phenol and methylxanthine metabolites in human cerebrospinal fluid: evidence of their ability to cross the BBB. Food Funct 2023; 14:8893-8902. [PMID: 37701930 PMCID: PMC10544810 DOI: 10.1039/d3fo01913f] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Accepted: 08/31/2023] [Indexed: 09/14/2023]
Abstract
Increasing evidence suggests that dietary (poly)phenols and methylxanthines have neuroprotective effects; however, little is known about whether they can cross the blood-brain barrier (BBB) and exert direct effects on the brain. We investigated the presence of (poly)phenol and methylxanthine metabolites in plasma and cerebrospinal fluid (CSF) from 90 individuals at risk of dementia using liquid chromatography-mass spectrometry and predicted their mechanism of transport across the BBB using in silico modelling techniques. A total of 123 and 127 metabolites were detected in CSF and plasma, respectively. In silico analysis suggests that 5 of the 20 metabolites quantified in CSF can cross the BBB by passive diffusion, while at least 9 metabolites require the aid of cell transporters to cross the BBB. Our results showed that (poly)phenols and methylxanthines are bioavailable, can cross the BBB via passive diffusion or transport carriers, and can reach brain tissues to exert neuroprotective effects.
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Affiliation(s)
- Melanie Le Sayec
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King's College London, London, UK.
| | - Diogo Carregosa
- iNOVA4Health, NOVA Medical School, Faculdade de Ciências Médicas, NMS, FCM, Universidade Nova de Lisboa, Lisbon, Portugal
| | - Khadija Khalifa
- Centre for Age-Related Medicine, Stavanger University Hospital, Stavanger, Norway
| | - Chiara de Lucia
- Centre for Age-Related Medicine, Stavanger University Hospital, Stavanger, Norway
- Department of Old Age Psychiatry, Institute of Psychiatry, Psychology & Neuroscience, King's College London, London, UK
| | - Dag Aarsland
- Centre for Age-Related Medicine, Stavanger University Hospital, Stavanger, Norway
- Department of Old Age Psychiatry, Institute of Psychiatry, Psychology & Neuroscience, King's College London, London, UK
| | - Cláudia N Santos
- iNOVA4Health, NOVA Medical School, Faculdade de Ciências Médicas, NMS, FCM, Universidade Nova de Lisboa, Lisbon, Portugal
| | - Ana Rodriguez-Mateos
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King's College London, London, UK.
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5
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Sharif Swallah M, Bondzie-Quaye P, Wang H, Shao CS, Hua P, Alrasheed Bashir M, Benjamin Holman J, Sossah FL, Huang Q. Potentialities of Ganoderma lucidum extracts as functional ingredients in food formulation. Food Res Int 2023; 172:113161. [PMID: 37689913 DOI: 10.1016/j.foodres.2023.113161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
Owing to the recognized therapeutic characteristics of G. lucidum, it is one of the most extensively researched mushrooms as a chemopreventive agent and as a functional food. It is a known wood-degrading basidiomycete possessing numerous pharmacological functions and is termed a natural pharmacy store due to its rich number of active compounds which have proved to portray numerous therapeutic properties. This current review highlights studies on the potentialities of G. lucidum extracts as functional ingredients on organoleptic and nutritional properties of food products (e.g., dairy, wine, beverage, bakery, meat, and other products). In addition, the study delved into various aspects of encapsulated G. lucidum extracts, their morphological and rheological characteristics, prebiotic and immunomodulatory importance, the effects on apoptosis, autophagy, cancer therapy, inflammatory responses, oxidative stress, antioxidant activities, and safety concerns. These findings have significant implications for the development of new products in the food and pharmaceutical industries. On the other hand, the various active compounds extracted from G. lucidum exhibited no toxic or adverse effects, and the appeal for it as a dietary food, natural remedy, and health-fortifying food is drastically increasing as well as attracting the interest of both the industrial and scientific communities. Furthermore, the formation of functional foods based on G. lucidum appears to have actual promise and exciting prospects in nutrition, food, and pharmaceutical sciences.
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Affiliation(s)
- Mohammed Sharif Swallah
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Precious Bondzie-Quaye
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Han Wang
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Chang-Sheng Shao
- High Magnetic Field Laboratory, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Pei Hua
- Research Center for Drug Discovery, School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou 510006, China
| | - Mona Alrasheed Bashir
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Joseph Benjamin Holman
- School of Information Science and Technology, University of Science and Technology of China, Hefei, Anhui 230027, China
| | - Frederick Leo Sossah
- Council for Scientific and Industrial Research (CSIR), Oil Palm Research Institute, Coconut Research Programme, P.O. Box 245, Sekondi, Ghana
| | - Qing Huang
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China.
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6
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Swallah MS, Bondzie-Quaye P, Wu Y, Acheampong A, Sossah FL, Elsherbiny SM, Huang Q. Therapeutic potential and nutritional significance of Ganoderma lucidum - a comprehensive review from 2010 to 2022. Food Funct 2023; 14:1812-1838. [PMID: 36734035 DOI: 10.1039/d2fo01683d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
With a long history in traditional Asian medicine, Ganoderma lucidum (G. lucidum) is a mushroom species suggested to improve health and extend life. Its medicinal reputation has merited it with numerous attributes and titles, and it is evidenced to be effective in the prevention and treatment of various metabolic disorders owing to its unique source of bioactive metabolites, primarily polysaccharides, triterpenoids, and polyphenols, attributed with antioxidant, anti-inflammatory, anticancer, hepatoprotective, antidiabetic activities, etc. These unique potential pharmaceutical properties have led to its demand as an important resource of nutrient supplements in the food industry. It is reported that the variety of therapeutic/pharmacological properties was mainly due to its extensive prebiotic and immunomodulatory functions. All literature summarized in this study was collated based on a systematic review of electronic libraries (PubMed, Scopus databases, Web of Science Core Collection, and Google Scholar) from 2010-2022. This review presents an updated and comprehensive summary of the studies on the immunomodulatory therapies and nutritional significance of G. lucidum, with the focus on recent advances in defining its immunobiological mechanisms and the possible applications in the food and pharmaceutical industries for the prevention and management of chronic diseases. In addition, toxicological evidence and the adoption of standard pharmaceutical methods for the safety assessment, quality assurance, and efficacy testing of G. lucidum-derived compounds will be the gateway to bringing them into health establishments.
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Affiliation(s)
- Mohammed Sharif Swallah
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China
| | - Precious Bondzie-Quaye
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China
| | - Yahui Wu
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China
| | - Adolf Acheampong
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China
| | - Frederick Leo Sossah
- Council For Scientific And Industrial Research (CSIR), Oil Palm Research Institute, Coconut Research Programme, P.O.Box 245, Sekondi, Ghana.,Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun 130118, China
| | - Shereen M Elsherbiny
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China.,Department of Physics, Faculty of Science, Mansoura University, Mansoura 33516, Egypt
| | - Qing Huang
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China
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7
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Brahmi-Chendouh N, Piccolella S, Gravina C, Fiorentino M, Formato M, Kheyar N, Pacifico S. Ready-to-Use Nutraceutical Formulations from Edible and Waste Organs of Algerian Artichokes. Foods 2022; 11:foods11243955. [PMID: 36553698 PMCID: PMC9777799 DOI: 10.3390/foods11243955] [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: 11/12/2022] [Revised: 11/29/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
Edible, plant-derived foodstuffs are recognized as precious sources of polyphenol compounds, whose consumption has proven to have multiple beneficial effects on human health. However, the awareness that cooking processes are able to induce quali-quantitatively changes in their native occurrence and that their bioavailability after food ingestion is poor led the research to move toward the preparation of nutraceutical supplements aimed at maximizing their content by effective extractive techniques and protecting them from degradation. The present work fits into this context, proposing a green, ready-to-use formulation of capitula, stems, and leaves of Algerian artichokes, in which natural deep eutectic solvents were exploited as extracting solvents but not removed at the end of the process. MTT test on the Caco-2 cell line highlighted that mitochondrial redox activity inhibition was absent below the 50 µg/mL tested dose. Simulated in vitro digestion was used as a predictive model for formulation bioaccessibility, where the joint approach with UHPLC-HRMS techniques allowed to define the release of each polyphenol from the investigated matrices. The capitula-based sample was the richest one in flavonoids, especially luteolin and apigenin glycosides, which survived in the intestinal digesta. On the contrary, simple phenols characterized the stem sample, whose release was mainly in the gastric chyme.
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Affiliation(s)
- Nabila Brahmi-Chendouh
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Simona Piccolella
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania ‘Luigi Vanvitelli’, Via Vivaldi 43, 81100 Caserta, Italy
- Correspondence:
| | - Claudia Gravina
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania ‘Luigi Vanvitelli’, Via Vivaldi 43, 81100 Caserta, Italy
| | - Marika Fiorentino
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania ‘Luigi Vanvitelli’, Via Vivaldi 43, 81100 Caserta, Italy
| | - Marialuisa Formato
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania ‘Luigi Vanvitelli’, Via Vivaldi 43, 81100 Caserta, Italy
| | - Naoual Kheyar
- Laboratory of Plant Biotechnology and Ethnobotany, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Severina Pacifico
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania ‘Luigi Vanvitelli’, Via Vivaldi 43, 81100 Caserta, Italy
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Brito Sampaio K, Luiz de Brito Alves J, Mangueira do Nascimento Y, Fechine Tavares J, Sobral da Silva M, dos Santos Nascimento D, dos Santos Lima M, Priscila de Araújo Rodrigues N, Fernandes Garcia E, Leite de Souza E. Nutraceutical formulations combining Limosilactobacillus fermentum, quercetin, and or resveratrol with beneficial impacts on the abundance of intestinal bacterial populations, metabolite production, and antioxidant capacity during colonic fermentation. Food Res Int 2022; 161:111800. [DOI: 10.1016/j.foodres.2022.111800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/11/2022] [Accepted: 08/18/2022] [Indexed: 11/29/2022]
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9
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Yang Z, Shi L, Qi Y, Xie C, Zhao W, Barrow CJ, Dunshea FR, Suleria HA. Effect of processing on polyphenols in butternut pumpkin (Cucurbita moschata). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Xie J, Sun N, Huang H, Xie J, Chen Y, Hu X, Hu X, Dong R, Yu Q. Catabolism of polyphenols released from mung bean coat and its effects on gut microbiota during in vitro simulated digestion and colonic fermentation. Food Chem 2022; 396:133719. [PMID: 35868282 DOI: 10.1016/j.foodchem.2022.133719] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 05/17/2022] [Accepted: 07/13/2022] [Indexed: 01/10/2023]
Abstract
Mung bean coat is a good source of dietary polyphenols. In this study,in vitro simulated digestion and colonic fermentation were performed to investigate the release of polyphenols from mung bean coat and their bioactivities. Polyphenols released by colonic fermentation were much higher than those released by digestion and reached a peak at 12 h, resulting in higher antioxidant capacities (DPPH, ORAC, FRAP assays). About 49 polyphenols and metabolites including quercetin, vanillin, catechin and p-hydroxybenzoic acid were identified, and possible biotransformation pathways were postulated. Moreover, the relative abundance of beneficial bacteria (such as Lactococcus and Bacteroides) was improved during colonic fermentation. Altogether, gut microbiota could release polyphenols, the released polyphenols and their catabolic metabolites, alongside dietary fiber in mung bean coat selectively regulated the composition of gut microbiota and promoted the synthesis of SCFAs. These findings indicated that polyphenols in mung bean coat potentially contributed to gastrointestinal and colonic health.
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Affiliation(s)
- Jiayan Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Nan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Hairong Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoyi Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Ruihong Dong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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11
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Swallah MS, Yang X, Li J, Korese JK, Wang S, Fan H, Yu H, Huang Q. The Pros and Cons of Soybean Bioactive Compounds: An Overview. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mohammed Sharif Swallah
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
- Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, China
- Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of SciencesCAS Key, Hefei, China
| | - Xiaoqing Yang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
| | - Jiaxin Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
| | - Joseph Kudadam Korese
- Agricultural Mechanization and Irrigation Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development StudiesDepartment of, Tamale, Ghana
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
| | - Qing Huang
- Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, China
- Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of SciencesCAS Key, Hefei, China
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12
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Abioye RO, Okagu OD, Udenigwe CC. Inhibition of Islet Amyloid Polypeptide Fibrillation by Structurally Diverse Phenolic Compounds and Fibril Disaggregation Potential of Rutin and Quercetin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:392-402. [PMID: 34964624 DOI: 10.1021/acs.jafc.1c06918] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The influence of 12 food-derived phenolic compounds on islet amyloid polypeptide (IAPP) fibrillation was investigated. Results from thioflavin T assay demonstrated that gallic acid, caffeic acid, and rutin and its aglycone, quercetin, inhibited IAPP fibrillation at 1:0.5, 1:1, and 1:2 IAPP-phenolic molar ratios. Circular dichroism and dynamic light scattering at the 1:1 IAPP-phenolic ratio confirmed the inhibition of fibril formation. Rutin and quercetin increased the lag time by 90 and 6%, and the relative α-helix content by 63 and 48%, respectively. Gallic acid decreased the elongation rate by 30%, whereas caffeic acid decreased the maximum fluorescence intensity by 65%. Furthermore, fluorescence microscopy and transmission electron microscopy (TEM) showed IAPP fibril morphologies indicative of fibrillation reduction by the compounds. Molecular docking and TEM showed that rutin and quercetin disaggregated preformed IAPP fibrils potentially through fibrillar-monomeric equilibrium shifts. These findings demonstrate important structural features of phenolic compounds for disaggregating IAPP fibrils or inhibiting their formation.
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Affiliation(s)
- Raliat O Abioye
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Ogadimma D Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Chibuike C Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa K1H 8M5, Canada
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13
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Li J, Yang X, Swallah MS, Fu H, Ji L, Meng X, Yu H, Lyu B. Soy protein isolate: an overview on foaming properties and air–liquid interface. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15390] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jiaxin Li
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Xiaoqing Yang
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Mohammed Sharif Swallah
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
| | - Hongling Fu
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Lei Ji
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Xiangze Meng
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Hansong Yu
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Bo Lyu
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
- College of Food Science Northeast Agricultural University Harbin 150030 China
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14
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Wang H, Liu S, Cui Y, Wang Y, Guo Y, Wang X, Liu J, Piao C. Hepatoprotective effects of flavonoids from common buckwheat hulls in type 2 diabetic rats and HepG2 cells. Food Sci Nutr 2021; 9:4793-4802. [PMID: 34531992 PMCID: PMC8441485 DOI: 10.1002/fsn3.2390] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 05/13/2021] [Accepted: 05/17/2021] [Indexed: 11/11/2022] Open
Abstract
Flavonoids from common buckwheat hulls (BHFs) show significant antioxidant and antidiabetic potential. However, their hepatoprotective property is yet to be defined. This study aims to examine the hepatoprotective effect of BHFs in type 2 diabetes mellitus (T2DM) rats and chronic high glucose-damaged HepG2 cells. Results showed that BHF treatment significantly relieves the state of insulin resistance, thereby reducing blood glucose and improving oxidative stress in T2DM rats. It is worth mentioning that BHF treatment improved diabetes-induced liver damage disorders, manifested as the clearance of liver fat and the decline of serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities. In vitro, HepG2 cells pretreated with BHFs maintained higher superoxide dismutase (SOD), glutathione peroxidase (GSH-px), and catalase (CAT) activities than the unprotected group. In parallel, compared with the unprotected group, BHFs significantly reduced the leakage of ALT and AST in pre-protected group dose-dependently. These results indicated that BHFs had considerable antioxidant and hepatoprotective potential and could be promising to be used as nutraceuticals and dietary supplements to prevent and/or protect against liver disorders.
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Affiliation(s)
- Hai Wang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Shuyan Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Yang Cui
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Yue Wang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Yang Guo
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Xiujuan Wang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Junmei Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Chunhong Piao
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
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15
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Plant Feed Additives as Natural Alternatives to the Use of Synthetic Antioxidant Vitamins on Yield, Quality, and Oxidative Status of Poultry Products: A Review of the Literature of the Last 20 Years. Antioxidants (Basel) 2021; 10:antiox10050757. [PMID: 34064573 PMCID: PMC8151085 DOI: 10.3390/antiox10050757] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 05/06/2021] [Accepted: 05/10/2021] [Indexed: 12/03/2022] Open
Abstract
Scientific evidence demonstrates that plant feed additives (PFA) can be a viable alternative to synthetic antioxidant vitamins in poultry nutrition. PFA are represented by plants, essential oils, plant extracts, and by-products from herbal or crop processing. The use of PFA in the feed industry has increased in recent years as their biologically active compounds (polyphenols) have demonstrated antimicrobial and antioxidant effects in food-producing animals. However, few trials have directly compared the effects of PFA with synthetic vitamins. After a systematic literature review of studies comparing the effects of PFA and synthetic vitamins on poultry products in the last 20 years (2000–2020), a total of 44 peer-reviewed articles were included in the present work. A positive effect of PFA on poultry products’ oxidative stability during storage, organoleptic characteristics, and fatty acids profile has been observed without a specific impact on their performances. The effects of PFA are variable but often similar to those of vitamin E, suggesting the opportunity for a partial substitution of the latter in poultry diets.
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16
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Besednova NN, Andryukov BG, Zaporozhets TS, Kryzhanovsky SP, Fedyanina LN, Kuznetsova TA, Zvyagintseva TN, Shchelkanov MY. Antiviral Effects of Polyphenols from Marine Algae. Biomedicines 2021; 9:200. [PMID: 33671278 PMCID: PMC7921925 DOI: 10.3390/biomedicines9020200] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/12/2021] [Accepted: 02/14/2021] [Indexed: 02/07/2023] Open
Abstract
The disease-preventive and medicinal properties of plant polyphenolic compounds have long been known. As active ingredients, they are used to prevent and treat many noncommunicable diseases. In recent decades, marine macroalgae have attracted the attention of biotechnologists and pharmacologists as a promising and almost inexhaustible source of polyphenols. This heterogeneous group of compounds contains many biopolymers with unique structure and biological properties that exhibit high anti-infective activity. In the present review, the authors focus on the antiviral potential of polyphenolic compounds (phlorotannins) from marine algae and consider the mechanisms of their action as well as other biological properties of these compounds that have effects on the progress and outcome of viral infections. Effective nutraceuticals, to be potentially developed on the basis of algal polyphenols, can also be used in the complex therapy of viral diseases. It is necessary to extend in vivo studies on laboratory animals, which subsequently will allow proceeding to clinical tests. Polyphenolic compounds have a great potential as active ingredients to be used for the creation of new antiviral pharmaceutical substances.
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Affiliation(s)
- Natalya N. Besednova
- G.P. Somov Institute of Epidemiology and Microbiology, Russian Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing, 690087 Vladivostok, Russia; (B.G.A.); (T.S.Z.); (T.A.K.); (M.Y.S.)
| | - Boris G. Andryukov
- G.P. Somov Institute of Epidemiology and Microbiology, Russian Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing, 690087 Vladivostok, Russia; (B.G.A.); (T.S.Z.); (T.A.K.); (M.Y.S.)
- School of Biomedicine, Far Eastern Federal University (FEFU), 690091 Vladivostok, Russia;
| | - Tatyana S. Zaporozhets
- G.P. Somov Institute of Epidemiology and Microbiology, Russian Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing, 690087 Vladivostok, Russia; (B.G.A.); (T.S.Z.); (T.A.K.); (M.Y.S.)
| | - Sergey P. Kryzhanovsky
- Medical Association of the Far Eastern Branch of the Russian Academy of Sciences, 690022 Vladivostok, Russia;
| | - Ludmila N. Fedyanina
- School of Biomedicine, Far Eastern Federal University (FEFU), 690091 Vladivostok, Russia;
| | - Tatyana A. Kuznetsova
- G.P. Somov Institute of Epidemiology and Microbiology, Russian Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing, 690087 Vladivostok, Russia; (B.G.A.); (T.S.Z.); (T.A.K.); (M.Y.S.)
| | | | - Mikhail Yu. Shchelkanov
- G.P. Somov Institute of Epidemiology and Microbiology, Russian Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing, 690087 Vladivostok, Russia; (B.G.A.); (T.S.Z.); (T.A.K.); (M.Y.S.)
- School of Biomedicine, Far Eastern Federal University (FEFU), 690091 Vladivostok, Russia;
- Federal Scientific Center of the Eastern Asia Terrestrial Biodiversity, Far Eastern Branch of Russian Academy of Sciences, 690091 Vladivostok, Russia
- National Scientific Center of Marine Biology, Far Eastern Branch of Russian Academy of Sciences, 690091 Vladivostok, Russia
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Swallah MS, Fan H, Wang S, Yu H, Piao C. Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions. Molecules 2021; 26:E326. [PMID: 33440603 PMCID: PMC7826621 DOI: 10.3390/molecules26020326] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/30/2020] [Accepted: 01/03/2021] [Indexed: 02/07/2023] Open
Abstract
Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean seeds remaining after extraction of the aqueous fraction during the production of tofu and soymilk, and is generally considered a waste product. It is packed with a significant number of proteins, isoflavones, soluble and insoluble fibers, soyasaponins, and other mineral elements, which are all attributed with health merits. With the increasing production of soy beverages, huge quantities of this by-product are produced annually, which poses significant disposal problems and financial issues for producers. Extensive studies have been done on the biological activities, nutritional values, and chemical composition of okara as well as its potential utilization. Owing to its peculiar rich fiber composition and low cost of production, okara might be potentially useful in the food industry as a functional ingredient or good raw material and could be used as a dietary supplement to prevent varied ailments such as prevention of diabetes, hyperlipidemia, obesity, as well as to stimulate the growth of intestinal microbes and production of microbe-derived metabolites (xenometabolites), since gut dysbiosis (imbalanced microbiota) has been implicated in the progression of several complex diseases. This review seeks to compile scientific research on the bioactive compounds in soybean residue (okara) and discuss the possible prebiotic impact of this fiber-rich residue as a functional diet on eubiosis/dysbiosis condition of the gut, as well as the consequential influence on liver and kidney functions, to facilitate a detailed knowledge base for further exploration, implementation, and development.
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Affiliation(s)
- Mohammed Sharif Swallah
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
- Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
- Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China
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