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Valentino A, Conte R, Bousta D, Bekkari H, Di Salle A, Calarco A, Peluso G. Extracellular Vesicles Derived from Opuntia ficus-indica Fruit (OFI-EVs) Speed Up the Normal Wound Healing Processes by Modulating Cellular Responses. Int J Mol Sci 2024; 25:7103. [PMID: 39000212 PMCID: PMC11241772 DOI: 10.3390/ijms25137103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/18/2024] [Accepted: 06/26/2024] [Indexed: 07/16/2024] Open
Abstract
Plant-derived extracellular vesicles (EVs) have been recognized as important mediators of intercellular communication able to transfer active biomolecules across the plant and animal kingdoms. EVs have demonstrated an impressive array of biological activities, displaying preventive and therapeutic potential in mitigating various pathological processes. Indeed, the simplicity of delivering exogenous and endogenous bioactive molecules to mammalian cells with their low cytotoxicity makes EVs suitable agents for new therapeutic strategies for a variety of pathologies. In this study, EVs were isolated from Opuntia ficus-indica fruit (OFI-EVs) and characterized by particle size distribution, concentration, and bioactive molecule composition. OFI-EVs had no obvious toxicity and demonstrated a protective role in the inflammatory process and oxidative stress in vitro model of chronic skin wounds. The results demonstrated that pretreatment with OFI-EVs decreased the activity and gene expression of pro-inflammatory cytokines (IL-6, IL-8, and TNF-α) in the LPS-stimulated human leukemia monocytic cell line (THP-1). Furthermore, OFI-EVs promote the migration of human dermal fibroblasts (HDFs), speeding up the normal wound healing processes. This study sheds light, for the first time, on the role of OFI-EVs in modulating important biological processes such as inflammation and oxidation, thereby identifying EVs as potential candidates for healing chronic cutaneous wounds.
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Affiliation(s)
- Anna Valentino
- Research Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, Italy; (R.C.); (A.D.S.); (G.P.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
| | - Raffaele Conte
- Research Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, Italy; (R.C.); (A.D.S.); (G.P.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
| | - Dalila Bousta
- National Agency of Medicinal and Aromatic Plants Tounate, Taounate 34000, Morocco;
| | - Hicham Bekkari
- Laboratory of Biotechnology, Environment, Agrofood and Health (LBEAS), Fez 30000, Morocco;
| | - Anna Di Salle
- Research Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, Italy; (R.C.); (A.D.S.); (G.P.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
| | - Anna Calarco
- Research Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, Italy; (R.C.); (A.D.S.); (G.P.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
- Faculty of Medicine and Surgery, Saint Camillus International University of Health Sciences, Via di Sant’Alessandro 8, 00131 Rome, Italy
| | - Gianfranco Peluso
- Research Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, Italy; (R.C.); (A.D.S.); (G.P.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
- Faculty of Medicine and Surgery, Saint Camillus International University of Health Sciences, Via di Sant’Alessandro 8, 00131 Rome, Italy
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Zhang C, Huang H, Liu B, Tang X, Tan B, Jiang Q, Yin Y. Optimizing Cellulase- Limosilactobacillus fermentum ZC529 Synergy Fermentation for Preserving Macadamia integrifolia Pericarp's Potential Use as Antioxidants. Antioxidants (Basel) 2024; 13:783. [PMID: 39061852 PMCID: PMC11273814 DOI: 10.3390/antiox13070783] [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: 05/28/2024] [Revised: 06/22/2024] [Accepted: 06/24/2024] [Indexed: 07/28/2024] Open
Abstract
Macadamia integrifolia pericarps (MIP) are byproducts of nut production which are rich in natural antioxidant compounds, making them an excellent source for extracting bioactive compounds. However, the antioxidant compounds in MIP are easily oxidized under natural storage conditions, resulting in significant biomass loss and resource wastage. To preserve the potential of MIP to be used as an antioxidant product, we employed cellulase and Limosilactobacillus fermentum ZC529 (L.f ZC529) fermentation and utilized response surface methodology to optimize the fermentation parameters for mitigating the antioxidant loss. Total antioxidant capacity (T-AOC) was used as the response variable. The fermented MIP water extract (FMIPE) was obtained via ultrasound-assisted extraction, and its biological activity was evaluated to optimize the best fermentation conditions. Results indicated that a cellulase dosage of 0.9%, an L.f ZC529 inoculation size of 4 mL/100 g, and a fermentation time of 7 days were the optimal conditions for MIP fermentation. Compared to spontaneous fermentation, these optimal conditions significantly increased the total phenolic and total flavonoid contents (p < 0.05). T-AOC was 160.72% increased by this optimal fermentation (p < 0.05). Additionally, supplementation with varying concentrations of FMIPE (6.25%, 12.5%, and 25%) increased the T-AOC, SOD activity, and GSH content, and reduced MDA levels of the oxidative-stressed Drosophila melanogaster (p < 0.05). Moreover, 12.5% and 25% of FMIPE treatments elevated CAT activity in the Drosophila melanogaster (p < 0.05). The effects of FMIPE on GSH and MDA in Drosophila melanogaster were equivalent to the 0.5% vitamin C (Vc) treatment. In summary, synergistic fermentation using cellulase and L.f ZC529 effectively preserves the antioxidant activity of the MIP, offering a simple, eco-friendly method to promote the utilization of MIP resources.
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Affiliation(s)
- Chen Zhang
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (C.Z.); (B.T.)
- Institute of Yunnan Circular Agricultural Industry, Pu’er 665000, China
- Yuelushan Laboratory, Changsha 410128, China
| | - Haibo Huang
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (C.Z.); (B.T.)
- Yuelushan Laboratory, Changsha 410128, China
| | - Bifan Liu
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (C.Z.); (B.T.)
- Yuelushan Laboratory, Changsha 410128, China
| | - Xiongzhuo Tang
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (C.Z.); (B.T.)
- Institute of Yunnan Circular Agricultural Industry, Pu’er 665000, China
- Yuelushan Laboratory, Changsha 410128, China
| | - Bi’e Tan
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (C.Z.); (B.T.)
- Institute of Yunnan Circular Agricultural Industry, Pu’er 665000, China
- Yuelushan Laboratory, Changsha 410128, China
| | - Qian Jiang
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (C.Z.); (B.T.)
- Institute of Yunnan Circular Agricultural Industry, Pu’er 665000, China
- Yuelushan Laboratory, Changsha 410128, China
| | - Yulong Yin
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (C.Z.); (B.T.)
- Institute of Yunnan Circular Agricultural Industry, Pu’er 665000, China
- Yuelushan Laboratory, Changsha 410128, China
- Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
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3
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de Oliveira SD, de Souza EL, Araújo CM, Martins ACS, Borges GDSC, Lima MDS, Viera VB, Garcia EF, da Conceição ML, de Souza AL, de Oliveira MEG. Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola ( Malpighia emarginata D.C.) and guava ( Psidium guajava L.) fruit processing by-products. 3 Biotech 2023; 13:315. [PMID: 37637001 PMCID: PMC10449742 DOI: 10.1007/s13205-023-03738-1] [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: 04/17/2023] [Accepted: 08/06/2023] [Indexed: 08/29/2023] Open
Abstract
This study aimed to investigate the effects of spontaneous fermentation on physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola and guava fruit industrial by-products. Viable cell counts of lactic acid bacterial (LAB) in acerola and guava by-products were ≥ 5.0 log CFU/mL from 24 h up to 120 h of fermentation. Fermented acerola and guava by-products had increased luminosity and decreased contrast. Contents of total soluble solids and pH decreased, and titrable acidity increased in acerola and guava by-products during fermentation. Ascorbic acid contents decreased in acerola by-product and increased in guava by-product during fermentation. Different phenolic compounds were found in acerola and guava by-products during fermentation. Fermented acerola and guava by-products had increased contents of total flavonoids, total phenolics, and antioxidant activity. The contents of total flavonoids and total phenolics positively correlated with antioxidant activity in fermented acerola and guava by-products. These results indicate that spontaneous fermentation could be a strategy to improve the contents of bioactive compounds and the antioxidant activity of acerola and guava by-products, adding value and functionalities to these agro-industrial residues.
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Affiliation(s)
- Sabrina Duarte de Oliveira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Caroliny Mesquita Araújo
- Post-Graduate Program in Nutrition Sciences, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Graciele da Silva Campelo Borges
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, 56302-100 Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Center of Education and Health, Federal University of Campina Grande, Cuité, 58175-000 Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, 58058-600 Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Antônia Lúcia de Souza
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba 58051-900 Brazil
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Fiorino GM, Tlais AZA, Losito I, Filannino P, Gobbetti M, Di Cagno R. Triacylglycerols hydrolysis and hydroxy- and epoxy-fatty acids release during lactic fermentation of plant matrices: An extensive study showing inter- and intra-species capabilities of lactic acid bacteria. Food Chem 2023; 412:135552. [PMID: 36716627 DOI: 10.1016/j.foodchem.2023.135552] [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: 10/07/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/24/2023]
Abstract
This study aims to show that lactic fermentation by selected starters can enrich plant matrices with hydroxy- and oxo-fatty acids. The behavior of 31 lactic acid bacteria strains was investigated during the fermentation of Persian walnut, which was selected as a model growth substrate due to its inherent lipids content. The content of the following free fatty acids increased in the majority of the fermented walnut samples: linoleic, α-linolenic, palmitic, and oleic acids. The increase of diacylglycerols and, especially, monoacylglycerols levels in fermented walnuts confirmed that strain-specific bacterial lipolytic activities hydrolyzed triacylglycerols during walnut fermentation. Twelve hydroxylated or epoxidized derivatives arising from oleic, linoleic, and linolenic fatty acids, in five groups of isomeric compounds, were also identified. In addition to the better-known lactobacilli, certain strains of Weissella cibaria, Leuconostoc mesenteroides, and Enterococcus faecalis emerged for their lipolytic activities and ability to release hydroxy- and epoxy-fatty acids during walnut fermentation.
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Affiliation(s)
| | | | - Ilario Losito
- Department of Chemistry and SMART Inter-department Research Center, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Marco Gobbetti
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
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5
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Application of fermentation for the valorization of residues from Cactaceae family. Food Chem 2023; 410:135369. [PMID: 36621336 DOI: 10.1016/j.foodchem.2022.135369] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 11/04/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpenoids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest information about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry.
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Tlais AZA, Trossolo E, Tonini S, Filannino P, Gobbetti M, Di Cagno R. Fermented Whey Ewe's Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity. Antioxidants (Basel) 2023; 12:antiox12051091. [PMID: 37237957 DOI: 10.3390/antiox12051091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/01/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to recycle whey milk by-products (protein source) in fruit smoothies (phenolic compounds source) through started-assisted fermentation and delivering sustainable and healthy food formulations capable of providing nutrients that are unavailable due to an unbalanced diet or incorrect eating habits. Five lactic acid bacteria strains were selected as best starters for smoothie production based on the complementarity of pro-technological (kinetics of growth and acidification) traits, exopolysaccharides and phenolics release, and antioxidant activity enhancement. Compared to raw whey milk-based fruit smoothies (Raw_WFS), fermentation led to distinct profiles of sugars (glucose, fructose, mannitol, and sucrose), organic acids (lactic acid and acetic acid), ascorbic acid, phenolic compounds (gallic acid, 3-hydroxybenzoic acid, chlorogenic acid, hydrocaffeic acid, quercetin, epicatechin, procyanidin B2, and ellagic acid) and especially anthocyanins (cyanidin, delphinidin, malvidin, peonidin, petunidin 3-glucoside). Protein and phenolics interaction enhanced the release of anthocyanins, notably under the action of Lactiplantibacillus plantarum. The same bacterial strains outperformed other species in terms of protein digestibility and quality. With variations among starters culture, bio-converted metabolites were most likely responsible for the increase antioxidant scavenging capacity (DPPH, ABTS, and lipid peroxidation) and the modifications in organoleptic properties (aroma and flavor).
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Affiliation(s)
| | - Elisabetta Trossolo
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Stefano Tonini
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
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Yang J, Cho H, Gil M, Kim KE. Anti-Inflammation and Anti-Melanogenic Effects of Maca Root Extracts Fermented Using Lactobacillus Strains. Antioxidants (Basel) 2023; 12:antiox12040798. [PMID: 37107174 PMCID: PMC10135397 DOI: 10.3390/antiox12040798] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/22/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
Maca is a well-known biennial herb with various physiological properties, such as antioxidant activity and immune response regulation. In this study, the antioxidant, anti-inflammatory, and anti-melanogenic effects of fermented maca root extracts were investigated. The fermentation was carried out using Lactobacillus strains, such as Lactiplantibacillus plantarum subsp. plantarum, Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Lactobacillus gasseri. In RAW 264.7 cells, the non-fermented maca root extracts increased the secretion of nitric oxide (NO), an inflammatory mediator, in a dose-dependent manner. In contrast, the fermented extracts showed considerably lower NO secretion than the non-fermented extracts at concentrations of 5% and 10%. This indicates the effective anti-inflammatory effects of fermented maca. The fermented maca root extracts also inhibited tyrosinase activity, melanin synthesis, and melanogenesis by suppressing MITF-related mechanisms. These results show that fermented maca root extracts exhibit higher anti-inflammatory and anti-melanogenesis effects than non-fermented maca root extracts. Thus, maca root extracts fermented using Lactobacillus strains have the potential to be used as an effective cosmeceutical raw material.
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Zhu H, Guo L, Yu D, Du X. New insights into immunomodulatory properties of lactic acid bacteria fermented herbal medicines. Front Microbiol 2022; 13:1073922. [DOI: 10.3389/fmicb.2022.1073922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 11/10/2022] [Indexed: 11/29/2022] Open
Abstract
The COVID-19 pandemic has brought more attention to the immune system, the body’s defense against infectious diseases. The immunomodulatory ability of traditional herbal medicine has been confirmed through clinical trial research, and has obvious advantages over prescription drugs due to its high number of potential targets and low toxicity. The active compounds of herbal drugs primarily include polysaccharides, saponins, flavonoids, and phenolics and can be modified to produce new active compounds after lactic acid bacteria (LAB) fermentation. LAB, primary source of probiotics, can produce additional immunomodulatory metabolites such as exopolysaccharides, short-chain fatty acids, and bacteriocins. Moreover, several compounds from herbal medicines can promote the growth and production of LAB-based immune active metabolites. Thus, LAB-mediated fermentation of herbal medicines has become a novel strategy for regulating human immune responses. The current review discusses the immunomodulatory properties and active compounds of LAB fermented herbal drugs, the interaction between LAB and herbal medicines, and changes in immunoregulatory components that occur during fermentation. This study also discusses the mechanisms by which LAB-fermented herbal medicines regulate the immune response, including activation of the innate or adaptive immune system and the maintenance of intestinal immune homeostasis.
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Madrigal-Santillán E, Portillo-Reyes J, Madrigal-Bujaidar E, Sánchez-Gutiérrez M, Izquierdo-Vega JA, Izquierdo-Vega J, Delgado-Olivares L, Vargas-Mendoza N, Álvarez-González I, Morales-González Á, Morales-González JA. Opuntia spp. in Human Health: A Comprehensive Summary on Its Pharmacological, Therapeutic and Preventive Properties. Part 2. PLANTS 2022; 11:plants11182333. [PMID: 36145735 PMCID: PMC9505094 DOI: 10.3390/plants11182333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022]
Abstract
Plants of the genus Opuntia spp are widely distributed in Africa, Asia, Australia and America. Specifically, Mexico has the largest number of wild species; mainly O. streptacantha, O. hyptiacantha, O. albicarpa, O. megacantha and O. ficus-indica. The latter being the most cultivated and domesticated species. Its main bioactive compounds include pigments (carotenoids, betalains and betacyanins), vitamins, flavonoids (isorhamnetin, kaempferol, quercetin) and phenolic compounds. Together, they favor the different plant parts and are considered phytochemically important and associated with control, progression and prevention of some chronic and infectious diseases. Part 1 collected information on its preventive actions against atherosclerotic cardiovascular diseases, diabetes and obesity, hepatoprotection, effects on human infertility and chemopreventive capacity. Now, this second review (Part 2), compiles the data from published research (in vitro, in vivo, and clinical studies) on its neuroprotective, anti-inflammatory, antiulcerative, antimicrobial, antiviral potential and in the treatment of skin wounds. The aim of both reviews is to provide scientific evidences of its beneficial properties and to encourage health professionals and researchers to expand studies on the pharmacological and therapeutic effects of Opuntia spp.
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Affiliation(s)
- Eduardo Madrigal-Santillán
- Escuela Superior de Medicina, Instituto Politécnico Nacional, “Unidad Casco de Santo Tomas”, Ciudad de México 11340, Mexico
- Correspondence: (E.M.-S.); (J.A.M.-G.); Tel.: +52-55-5729-6300 (ext. 62753) (E.M.-S.)
| | - Jacqueline Portillo-Reyes
- Escuela Superior de Medicina, Instituto Politécnico Nacional, “Unidad Casco de Santo Tomas”, Ciudad de México 11340, Mexico
| | - Eduardo Madrigal-Bujaidar
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, “Unidad Profesional A. López Mateos”, Ciudad de México 07738, Mexico
| | - Manuel Sánchez-Gutiérrez
- Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Ex-Hacienda de la Concepción, Tilcuautla, Pachuca de Soto 42080, Mexico
| | - Jeannett A. Izquierdo-Vega
- Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Ex-Hacienda de la Concepción, Tilcuautla, Pachuca de Soto 42080, Mexico
| | - Julieta Izquierdo-Vega
- Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Ex-Hacienda de la Concepción, Tilcuautla, Pachuca de Soto 42080, Mexico
| | - Luis Delgado-Olivares
- Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Ex-Hacienda de la Concepción, Tilcuautla, Pachuca de Soto 42080, Mexico
| | - Nancy Vargas-Mendoza
- Escuela Superior de Medicina, Instituto Politécnico Nacional, “Unidad Casco de Santo Tomas”, Ciudad de México 11340, Mexico
| | - Isela Álvarez-González
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, “Unidad Profesional A. López Mateos”, Ciudad de México 07738, Mexico
| | - Ángel Morales-González
- Escuela Superior de Cómputo, Instituto Politécnico Nacional, “Unidad Profesional A. López Mateos”, Ciudad de México 07738, Mexico
| | - José A. Morales-González
- Escuela Superior de Medicina, Instituto Politécnico Nacional, “Unidad Casco de Santo Tomas”, Ciudad de México 11340, Mexico
- Correspondence: (E.M.-S.); (J.A.M.-G.); Tel.: +52-55-5729-6300 (ext. 62753) (E.M.-S.)
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10
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Phenolic Compounds' Occurrence in Opuntia Species and Their Role in the Inflammatory Process: A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27154763. [PMID: 35897933 PMCID: PMC9330797 DOI: 10.3390/molecules27154763] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/18/2022] [Accepted: 07/18/2022] [Indexed: 12/17/2022]
Abstract
Within the Cactaceae family, Opuntia comprises the most widespread species, with a recognized importance in human life, including feeding, domestic use as home natural barriers, and as a traditional remedy for diverse diseases and conditions such asthma, edema, and burns. Indeed, scientific reports have stated that these health benefits may be due to various active compounds, particularly polyphenols, which are ubiquitously found in plants and have proven their pharmacological efficiency by displaying antimicrobial, anti-cancer, and anti-inflammatory activities, among others. Opuntia species contain different classes of phenolic compounds that are recognized for their anti-inflammatory potential. Among them, quercetin, isorhamnetin, and kaempferol derivates were reported to greatly contribute to modulate cells’ infiltration and secretion of soluble inflammatory mediators, with key implications in the inflammatory process. In this review, we make a summary of the different classes of phenolic compounds reported in Opuntia species so far and explore their implications in the inflammatory process, reported by in vitro and in vivo bioassays, supporting the use of cactus in folk medicine and valorizing them from the socio-economic point of view.
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11
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Sangija F, Martin H, Matemu A. Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade. FOOD SCIENCE & NUTRITION 2022; 10:3128-3142. [PMID: 36171781 PMCID: PMC9469868 DOI: 10.1002/fsn3.2912] [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: 12/16/2021] [Revised: 03/29/2022] [Accepted: 04/17/2022] [Indexed: 12/19/2022]
Abstract
African nightshade (ANS) is among many underexploited and neglected indigenous vegetables. This study assessed the effect of lactic acid fermentation (LAF) on nutritional and sensory quality in Solanum villosum (Sv) and Solanum scabrum (Ss). Spontaneously fermented (SF) and controlled fermented (CF) conditions using Lactobacillus plantarum LP90 and Leuconostoc mesenteroides LM58 were employed for 15 days and 120 h. From the fermented pickles, relish products were prepared using cooking oil and a variety of spices. The relish products were subjected to a consumer acceptability test. Results show a significant drop in pH to <3.5, increasing titratable acidity (TTA) to around 0.6 after 120 h and 15 days of CF and SF, respectively. LAF resulted in a 2.6–5 and 1.6–4.8‐fold significant rise in β‐carotene in pickles and their relish products. All pickles and relish products exhibited a significant decrease (p < .05) in vitamin C by 88.33%–95.90%. LAF significantly reduced total phenolic (26%– 43%) and Chlorophyll (16.45%–39.25%). On the other hand, LAF showed improvement in minerals content (P, Ca, Fe, and Zn) and reduction of tannin (76.27%–92.88%) and oxalate (77.33%–90%) levels. LAF relish products were highly preferred by the consumers, with S. villosum controlled fermented relish (SvCFR) leading. All fermented relishes were stable at ambient (27°C) and refrigeration (4°C) temperatures after 6 months of storage. Generally, LAF is an effective method for ANS preservation, with improved nutritional quality and safety. LAF can therefore be recommended to small‐scale farmers, processors, and households for ANS preservation. Ultimately, this method enhances the nutrition and sensory quality, safety, and livelihood.
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Affiliation(s)
- Frank Sangija
- Department of Food Biotechnology and Nutritional Sciences Nelson Mandela African Institution of Science and Technology Arusha Tanzania
| | - Haikael Martin
- Department of Food Biotechnology and Nutritional Sciences Nelson Mandela African Institution of Science and Technology Arusha Tanzania
| | - Athanasia Matemu
- Department of Food Biotechnology and Nutritional Sciences Nelson Mandela African Institution of Science and Technology Arusha Tanzania
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12
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Walter M, Brzozowski B, Adamczak M. Effect of Supercritical Extract from Black Poplar and Basket Willow on the Quality of Natural and Probiotic Drinkable Yogurt. Animals (Basel) 2021; 11:2997. [PMID: 34680016 PMCID: PMC8532730 DOI: 10.3390/ani11102997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 12/28/2022] Open
Abstract
Yogurt is a fermented milk drink produced by Streptococcus thermophilus, Lactobacillus delbrüeckii ssp. bulgaricus, or Lactobacillus rhamnosus, which can be enriched with polyphenolic compounds to enhance its antioxidant properties. Supercritical (scCO2/H2O) extracts obtained from the mixture of bark and wood of black poplar (Populus nigra) and basket willow (Salix viminalis) are the source of bioactive compounds. The aim of the study was to assess the effect of supercritical extracts from the P. nigra and S. viminalis on the fermentation, quality, and bioactive properties of drinkable natural and probiotic yogurts. The incorporation of scCO2/H2O extracts at a dose of 0.01% (w/v) into milk for the production of natural and probiotic yogurts increases their functional properties by enhancing the antioxidant activity without causing negative effects on the physicochemical and organoleptic properties of products. The antioxidant activity of yogurt with scCO2/H2O extract from P. nigra and S. viminalis was higher than control yogurts by 1.3-13.2% and 4.4-37.5%, respectively. The addition of a supercritical S. viminalis extract reduced the time of natural and probiotic yogurt fermentation. Natural and probiotic yogurt with scCO2/H2O extracts added was characterised by a bacterial population size of over 7 log cfu/g, and the microflora was active throughout the cold storage period. FTIR analysis confirmed the presence of scCO2/H2O extracts from P. nigra or S. viminalis in both types of yogurt. A secondary structure analysis confirmed interactions between compounds of scCO2/H2O extract from P. nigra and S. viminalis extract with milk proteins. These interactions affect the compounds' structural and functional properties by changing, e.g., their digestibility and antioxidant properties.
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Affiliation(s)
| | - Bartosz Brzozowski
- Department of Process Engineering, Equipment and Food Biotechnology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Jan Heweliusz St. 1, 10-718 Olsztyn, Poland; (M.W.); (M.A.)
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13
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Derabli B, Nancib A, Nancib N, Aníbal J, Raposo S, Rodrigues B, Boudrant J. Opuntia ficus indica waste as a cost effective carbon source for lactic acid production by Lactobacillus plantarum. Food Chem 2021; 370:131005. [PMID: 34536786 DOI: 10.1016/j.foodchem.2021.131005] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 08/01/2021] [Accepted: 08/29/2021] [Indexed: 01/14/2023]
Abstract
Opuntia ficus indica (OFI) waste was evaluated as a fermentation feedstock for lactic acid production using Lactobacillus plantarum. Dilute acid pretreatment of the OFI cladodes (OFIC) was performed for extracting maximum fermentable sugars by optimizing process parameters using statistical optimization method. The best results were obtained with HCl 1% (v/v), temperature 120 °C, residence time 40 min, granulation 350 µm and substrate loading 5% (w/v), the sugar concentration reached 24 g/L with low concentration of hydroxymethylfurfural. The feasibility of producing lactic acid from OFI fruit peel (OFIFP) as a source of carbon was also investigated. Lactobacillus plantarum was shown to have a capacity for lactic acid production from OFIC350 (granulation 350 µm) hydrolysate and OFIFP extract without detoxification. The highest lactic acid yields of 0.46 and 0.78 g/g were obtained from enzymatic hydrolysate of pretreated OFIC350 and OFIFP extract, respectively.
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Affiliation(s)
- Besma Derabli
- Laboratory of Applied Microbiology, Ferhat Abbas University, Setif 1, Algeria
| | - Aicha Nancib
- Laboratory of Applied Microbiology, Ferhat Abbas University, Setif 1, Algeria.
| | - Nabil Nancib
- Laboratory of Applied Microbiology, Ferhat Abbas University, Setif 1, Algeria
| | - Jaime Aníbal
- Department of Food Engineering, Institute of Engineering, Campus da Penha, 8005-139, Portugal; CIMA - Centre for Marine and Environmental Research, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Sara Raposo
- CIMA - Centre for Marine and Environmental Research, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Brigida Rodrigues
- CIMA - Centre for Marine and Environmental Research, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Joseph Boudrant
- Laboratory Reactions and Process Engineering, UMR CNRS 7224, University of Lorraine, ENSAIA, 2, avenue de la forêt de Haye, TSA 40602 54518 Vandoeuvre Cedex, France
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Markkinen N, Pariyani R, Jokioja J, Kortesniemi M, Laaksonen O, Yang B. NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum. Food Chem 2021; 366:130630. [PMID: 34333181 DOI: 10.1016/j.foodchem.2021.130630] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 12/17/2022]
Abstract
This work investigated the impact of malolactic fermentation on the metabolomic profile of sea buckthorn juice to optimize the fermentation process for flavor modification. Six strains of L. plantarum were used with varied pH of the juice, cell acclimation, and fermentation time. 1H-NOESY spectra were acquired from fresh and fermented juices with a total of 46 metabolites identified. Less sugars and quinic acid were metabolized at pH 2.7 while oxidation of ascorbic acid was reduced at pH 3.5. l-Malic acid, essential amino acids, and nucleosides were consumed early during fermentation while sugars in general were consumed later in the fermentation. If deacidification is the main target of fermentation, strains that produce less acids and ferment less sugars, shorter fermentation time, and lower starter pH should be used. Higher starter pH and longer fermentation time promote formation of antimicrobial compounds and potentially increase antioxidant stability.
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Affiliation(s)
- N Markkinen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - R Pariyani
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - J Jokioja
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - M Kortesniemi
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - O Laaksonen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - B Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
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15
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Gustaw K, Niedźwiedź I, Rachwał K, Polak-Berecka M. New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods. Foods 2021; 10:foods10071603. [PMID: 34359473 PMCID: PMC8304663 DOI: 10.3390/foods10071603] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/24/2021] [Accepted: 07/08/2021] [Indexed: 12/12/2022] Open
Abstract
Microorganisms have been harnessed to process raw plants into fermented foods. The adaptation to a variety of plant environments has resulted in a nearly inseparable association between the bacterial species and the plant with a characteristic chemical profile. Lactic acid bacteria, which are known for their ability to adapt to nutrient-rich niches, have altered their genomes to dominate specific habitats through gene loss or gain. Molecular biology approaches provide a deep insight into the evolutionary process in many bacteria and their adaptation to colonize the plant matrix. Knowledge of the adaptive characteristics of microorganisms facilitates an efficient use thereof in fermentation to achieve desired final product properties. With their ability to acidify the environment and degrade plant compounds enzymatically, bacteria can modify the textural and organoleptic properties of the product and increase the bioavailability of plant matrix components. This article describes selected microorganisms and their competitive survival and adaptation in fermented fruit and vegetable environments. Beneficial changes in the plant matrix caused by microbial activity and their beneficial potential for human health are discussed as well.
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Perucini‐Avendaño M, Nicolás‐García M, Jiménez‐Martínez C, Perea‐Flores MDJ, Gómez‐Patiño MB, Arrieta‐Báez D, Dávila‐Ortiz G. Cladodes: Chemical and structural properties, biological activity, and polyphenols profile. Food Sci Nutr 2021; 9:4007-4017. [PMID: 34262754 PMCID: PMC8269681 DOI: 10.1002/fsn3.2388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 01/01/2023] Open
Abstract
The nopal cactus is an essential part of the Mexican diet and culture. The per capita consumption of young cladodes averages annually to 6.4 kg across the nation. In addition to contributing to the country's food culture, the nopal is considered a food with functional characteristics since, in addition to providing fiber, an important group of polyphenolic compounds is present, which has given cladodes to be considered a healthy food, for what they have been incorporated into the diet of Mexican people and many other countries worldwide. Research suggests that polyphenols from cladodes act as antioxidants and antidiabetics. This review studies the main phenolic components in cladodes and summarizes both conventional and novel methods to identify them.
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Affiliation(s)
- Madeleine Perucini‐Avendaño
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Mayra Nicolás‐García
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Cristian Jiménez‐Martínez
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - María de Jesús Perea‐Flores
- Centro de Nanociencias y Micro y NanotecnologíasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Mayra Beatriz Gómez‐Patiño
- Centro de Nanociencias y Micro y NanotecnologíasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Daniel Arrieta‐Báez
- Centro de Nanociencias y Micro y NanotecnologíasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Gloria Dávila‐Ortiz
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
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17
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Exploitation of Sea Buckthorn Fruit for Novel Fermented Foods Production: A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9050749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of new functional foods. In the presented review, we summarize studies focused on development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. Firstly, we discuss the impact of malolactic fermentation on content and profile of organic acids and polyphenols of sea buckthorn fruit juice. During this process, changes in antioxidant and sensory properties are considerable. Secondly, we address the role of sea buckthorn fruit and its components in formulating novel probiotic dairy and non-dairy products. In this regard, a synergic effect of prebiotic material and probiotic bacteria against pathogens is distinguished. Overall, the potential of sea buckthorn fruit as a botanical ingredient for application in novel foods is highlighted.
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18
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Wu J, Tian Y, Wu Z, Weng P, Zhang X. Effects of pretreatment with dimethyl dicarbonate on the quality characteristics of fermented Huyou juice and storage stability. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jingyi Wu
- Department of Food Science and Engineering School of Food and Pharmaceutical Sciences Ningbo University Ningbo P.R. China
| | - Yuan Tian
- Department of Food Science and Engineering School of Food and Pharmaceutical Sciences Ningbo University Ningbo P.R. China
| | - Zufang Wu
- Department of Food Science and Engineering School of Food and Pharmaceutical Sciences Ningbo University Ningbo P.R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province Ningbo University Ningbo P.R. China
| | - Peifang Weng
- Department of Food Science and Engineering School of Food and Pharmaceutical Sciences Ningbo University Ningbo P.R. China
| | - Xin Zhang
- Department of Food Science and Engineering School of Food and Pharmaceutical Sciences Ningbo University Ningbo P.R. China
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19
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Markkinen N, Laaksonen O, Yang B. Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03660-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
AbstractMalolactic fermentation using sea buckthorn (Hippophaë rhamnoides) juice as raw material was performed with six different strains of Lactobacillus plantarum. Increasing juice pH from 2.7 to 3.5 or adapting cells to low pH (i.e., acclimation) prior to inoculation allowed malolactic fermentation with all tested strains. Moreover, reducing pH of the growth medium from 6 to 4.5 with l-malate had little or no impact on biomass production. Volatile profile of sea buckthorn juice was analyzed with HS-SPME–GC–MS before and after fermentation. A total of 92 volatiles were tentatively identified and semi-quantified from sea buckthorn juice, majority of which were esters with fruity odor descriptors. Esters and terpenes were decreased in both inoculated and control juices during incubation. Microbial activity increased the levels of acetic acid (vinegar like), free fatty acids (cheese like), ketones (buttery like), and alcohols with fruity descriptors. Conversely, aldehydes associated with “green” aroma were decreased as a result of fermentation. Juices fermented with DSM 1055 had the highest acid and alcohol content, while fermentation with DSM 13273 resulted in the highest content of ketones. Compared to inoculation with other strains, fermentation with strains DSM 16365 and DSM 100813 resulted in rapid malolactic fermentation, less production of volatile acids, and lower loss of esters and terpenes important for natural sea buckthorn flavor.
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20
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Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation. Food Chem 2020; 332:127382. [DOI: 10.1016/j.foodchem.2020.127382] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/16/2020] [Accepted: 06/16/2020] [Indexed: 01/12/2023]
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21
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Ng ZX, Than MJY, Yong PH. Peperomia pellucida (L.) Kunth herbal tea: Effect of fermentation and drying methods on the consumer acceptance, antioxidant and anti-inflammatory activities. Food Chem 2020; 344:128738. [PMID: 33280962 DOI: 10.1016/j.foodchem.2020.128738] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/23/2020] [Accepted: 11/23/2020] [Indexed: 12/14/2022]
Abstract
This study aimed to compare the effect of fermentation and drying on the organoleptic characteristic, total phenolic content, antioxidant and anti-inflammatory activities of Peperomia pellucida (L.) Kunth tea with commercial Camellia sinensis tea. The phenolic content, antioxidant and anti-inflammatory activities in P. pellucida were significantly (p < 0.05) lower than C. sinensis, irrespective of the fermentation and drying methods. Although fermentation decreased the total phenolics, flavonoids and antioxidant activity in both P. pellucida and C. sinensis teas, the anti-inflammatory potential of P. pellucida was significantly (p < 0.05) improved. Principle component analysis revealed that fermentation and drying methods contributed to respective 42.3% and 27.2% of activity variation in P. pellucida. The browning index was positively correlated with fermentation index (r = 0.670, p < 0.05) of leaves samples. Overall, unfermented and fermented P. pellucida leaves were best dried with microwaving and freeze drying, respectively for optimal antioxidant and anti-inflammatory activities with favorable consumer's acceptance.
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Affiliation(s)
- Zhi Xiang Ng
- School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Selangor, Malaysia.
| | - Michelle Jing Yu Than
- School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Selangor, Malaysia.
| | - Phaik Har Yong
- School of Bioscience, Faculty of Medicine, Bioscience and Nursing, MAHSA University, Selangor, Malaysia.
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22
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Ribeiro TS, Sampaio KB, Menezes FNDD, de Assis POA, Dos Santos Lima M, de Oliveira MEG, de Souza EL, do Egypto Queiroga RDCR. In vitro evaluation of potential prebiotic effects of a freeze-dried juice from Pilosocereus gounellei (A. Weber ex K. Schum. Bly. Ex Rowl) cladodes, an unconventional edible plant from Caatinga biome. 3 Biotech 2020; 10:448. [PMID: 33062577 DOI: 10.1007/s13205-020-02442-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Accepted: 09/15/2020] [Indexed: 12/14/2022] Open
Abstract
This study evaluated in vitro the potential prebiotic effects of a freeze-dried juice extracted from cladodes of Pilosocereus gounellei (A. Weber ex K. Schum.) Bly. Ex Rowl, an unconventional edible plant from Brazilian Caatinga biome and popularly known as xique-xique. Prebiotic effects of freeze-dried xique-xique cladode juice (XCJ, 20 g/L) were evaluated by measurements of prebiotic activity scores and stimulatory effects on growth and metabolic activities of probiotic Lactobacillus acidophilus LA-05, L. casei L-26 and L. paracasei L-10, which are beneficial species found as part of human gut microbiota. XCJ showed positive prebiotic activity scores on all examined probiotics, indicating a selective stimulatory effect on these microorganisms in detriment to enteric pathogens. Examined probiotics had high viable counts (> 8 log CFU/mL) after 48 h of cultivation in media with XCJ (20 g/L), representing an increase of > 2 log CFU/mL when compared to viable counts found on time zero. Cultivation of probiotics in media with XCJ resulted in decreased pH during the 48 h-incubation. Contents of fructose and glucose decreased in media with XCJ inoculated with L. acidophilus LA-05, L. casei L-26 or L. paracasei L-10 during the 48 h-cultivation, in parallel with an increase in contents of acetic and lactic acids. Measured effects of XCJ on probiotics were overall similar to those exerted by fructoligosaccharides (20 g/L), a proven prebiotic ingredient. These results showed that XCJ could exert selective stimulatory effects on different Lactobacillus species, which are indicative of potential prebiotic properties.
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Affiliation(s)
- Thais Santana Ribeiro
- Laboratory of Bromatology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba Brazil
| | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba Brazil
| | | | - Paloma Oliveira Antonino de Assis
- Laboratory of Bromatology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Petrolina, Brazil
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba Brazil
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba 58051-900 Brazil
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23
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Hashemi SMB, Jafarpour D. Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109803] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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24
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Degrain A, Manhivi V, Remize F, Garcia C, Sivakumar D. Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade. Microorganisms 2020; 8:microorganisms8091324. [PMID: 32872680 PMCID: PMC7564239 DOI: 10.3390/microorganisms8091324] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/20/2020] [Accepted: 08/23/2020] [Indexed: 02/07/2023] Open
Abstract
This study aimed to investigate the influences of fermentation at 37 °C for 3 days by different lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21), Leuconostoc pseudomesenteroides (56), W. cibaria (64) or L. plantarum (75), on color, pH, total soluble solids (TSS), phenolic compounds and antioxidant activity of African nightshade (leaves). Results indicated fermentation with L. plantarum 75 strain significantly decreased the pH and total soluble solids, and increased the concentration of ascorbic acid after 3 days. L. plantarum 75 strain limited the color modification in fermented nightshade leaves and increased the total polyphenol content and the antioxidant activity compared to the raw nightshade leaves. Overall, L. plantarum75 enhanced the functional potential of nightshade leaves and improved the bioavailability of gallic, vanillic acid, coumaric, ferulic ellagic acids, flavonoids (catechin, quercetin and luteolin) and ascorbic acid compared to the other lactic acid bacterium strains. Correlation analysis indicated that vanillic acid and p-coumaric acid were responsible for the increased antioxidant activity. Proximate analysis of the fermented nightshade leaves showed reduced carbohydrate content and low calculated energy.
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Affiliation(s)
- Alexandre Degrain
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (A.D.); (V.M.); (D.S.)
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 97490 Sainte Clotilde, France;
| | - Vimbainashe Manhivi
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (A.D.); (V.M.); (D.S.)
| | - Fabienne Remize
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 97490 Sainte Clotilde, France;
- Correspondence: ; Tel.: +27-012-382-5303
| | - Cyrielle Garcia
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 97490 Sainte Clotilde, France;
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (A.D.); (V.M.); (D.S.)
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Valero-Cases E, Cerdá-Bernad D, Pastor JJ, Frutos MJ. Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits. Nutrients 2020; 12:E1666. [PMID: 32503276 PMCID: PMC7352914 DOI: 10.3390/nu12061666] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 12/17/2022] Open
Abstract
In alignment with Hippocrates' aphorisms "Let food be your medicine and medicine be your food" and "All diseases begin in the gut", recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106-107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.
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Affiliation(s)
- Estefanía Valero-Cases
- Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain; (E.V.-C.); (D.C.-B.)
| | - Débora Cerdá-Bernad
- Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain; (E.V.-C.); (D.C.-B.)
| | | | - María-José Frutos
- Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain; (E.V.-C.); (D.C.-B.)
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Barba FJ, Garcia C, Fessard A, Munekata PE, Lorenzo JM, Aboudia A, Ouadia A, Remize F. Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1756844] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain
| | - Cyrielle Garcia
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
| | - Amandine Fessard
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
| | - Paulo E.S. Munekata
- Centro Tecnológico de la Carne de Galicia, San Cibrao Das Viñas, Ourense, Spain
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, San Cibrao Das Viñas, Ourense, Spain
| | - Aouatif Aboudia
- Laboratoire Aliments-Environnement-Santé, Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Adbelouahab Ouadia
- Laboratoire Aliments-Environnement-Santé, Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Fabienne Remize
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
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Multari S, Carafa I, Barp L, Caruso M, Licciardello C, Larcher R, Tuohy K, Martens S. Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: ‘Tarocco’ and ‘Washington navel’. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109205] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int J Syst Evol Microbiol 2020; 70:2782-2858. [PMID: 32293557 DOI: 10.1099/ijsem.0.004107] [Citation(s) in RCA: 1520] [Impact Index Per Article: 380.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core genome phylogeny, (conserved) pairwise average amino acid identity, clade-specific signature genes, physiological criteria and the ecology of the organisms. Based on this polyphasic approach, we propose reclassification of the genus Lactobacillus into 25 genera including the emended genus Lactobacillus, which includes host-adapted organisms that have been referred to as the Lactobacillus delbrueckii group, Paralactobacillus and 23 novel genera for which the names Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacilus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus, Lactiplantibacillus, Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus and Lentilactobacillus are proposed. We also propose to emend the description of the family Lactobacillaceae to include all genera that were previously included in families Lactobacillaceae and Leuconostocaceae. The generic term 'lactobacilli' will remain useful to designate all organisms that were classified as Lactobacillaceae until 2020. This reclassification reflects the phylogenetic position of the micro-organisms, and groups lactobacilli into robust clades with shared ecological and metabolic properties, as exemplified for the emended genus Lactobacillus encompassing species adapted to vertebrates (such as Lactobacillus delbrueckii, Lactobacillus iners, Lactobacillus crispatus, Lactobacillus jensensii, Lactobacillus johnsonii and Lactobacillus acidophilus) or invertebrates (such as Lactobacillus apis and Lactobacillus bombicola).
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Affiliation(s)
- Jinshui Zheng
- Huazhong Agricultural University, State Key Laboratory of Agricultural Microbiology, Hubei Key Laboratory of Agricultural Bioinformatics, Wuhan, Hubei, PR China
| | - Stijn Wittouck
- Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium
| | - Elisa Salvetti
- Dept. of Biotechnology, University of Verona, Verona, Italy
| | - Charles M A P Franz
- Max Rubner-Institut, Department of Microbiology and Biotechnology, Kiel, Germany
| | - Hugh M B Harris
- School of Microbiology & APC Microbiome Ireland, University College Cork, Co. Cork, Ireland
| | - Paola Mattarelli
- University of Bologna, Dept. of Agricultural and Food Sciences, Bologna, Italy
| | - Paul W O'Toole
- School of Microbiology & APC Microbiome Ireland, University College Cork, Co. Cork, Ireland
| | - Bruno Pot
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit Brussel, Brussels, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Ghent, Belgium
| | - Jens Walter
- Department of Biological Sciences, University of Alberta, Edmonton, Canada.,Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
| | - Koichi Watanabe
- Food Industry Research and Development Institute, Bioresource Collection and Research Center, Hsinchu, Taiwan, ROC.,National Taiwan University, Dept. of Animal Science and Technology, Taipei, Taiwan, ROC
| | - Sander Wuyts
- Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium
| | | | - Michael G Gänzle
- Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, Hubei, PR China.,Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
| | - Sarah Lebeer
- Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium
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Di Cagno R, Filannino P, Cantatore V, Polo A, Celano G, Martinovic A, Cavoski I, Gobbetti M. Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage. Int J Food Microbiol 2020; 323:108591. [PMID: 32222654 DOI: 10.1016/j.ijfoodmicro.2020.108591] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 03/02/2020] [Accepted: 03/15/2020] [Indexed: 01/10/2023]
Abstract
We carried out a step-by-step accurate procedure to design yeast starters with probiotic and technological traits to ferment cornelian cherry fruits puree (CP). Pichia kudriavzevii DCNa1 and Wickerhamomyces subpelliculosus DFNb6 were selected as binary starters due to their metabolic traits and low ethanol yield. Fermentation by selected starters positively affected the physical stability of CP. Depletion of loganic and cornuside acids during CP fermentation, leads us to speculate that yeasts might be involved in the conversion of iridoids to bioactive derivatives. Compared to unfermented CP, fermentation also affected the profile of CP volatiles, resulting in higher amount of alcohols and esters, and lower levels of aldehydes and alkanes. Viable cell number of selected yeasts in CP after 21 days of storage at 4 °C as well as after in vitro simulated digestion remained above the minimum dose recommended for a probiotic beverage. Under the in vitro gastrointestinal batch simulating the digestion process, we provided original evidence about the ability of yeasts conveyed by fermented CP to modulate the intestinal microbiota. We also faced some issues related to the yeasts physiology and the link between biofilm and cell viability that still deserve to be more in depth investigated.
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Affiliation(s)
- Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Vincenzo Cantatore
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Andrea Polo
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Anđela Martinovic
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, Valenzano, 70010 Bari, Italy
| | - Ivana Cavoski
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, Valenzano, 70010 Bari, Italy
| | - Marco Gobbetti
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
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Önen Bayram FE, Alradhwani SAA, Tugcu G, Sipahi H. Do We Build Similar Molecules for Comorbid Diseases? Tevarud in Drug Design, an Analysis for Depression and Inflammation. ACS Med Chem Lett 2020; 11:147-153. [PMID: 32071681 DOI: 10.1021/acsmedchemlett.9b00519] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Accepted: 01/16/2020] [Indexed: 12/19/2022] Open
Abstract
Tevarud designates two poets coincidently writing a same verse in the Ottoman Divan literature. This study aims to analyze the structural similarity of molecules independently designed for inflammation and depression to determine if coincidentally we are building similar molecules for comorbid diseases. For this purpose, a molecule library was first constituted with structures that were developed as anti-inflammatory (AI) and antidepressant (AD) agents these last decades. Then, the similarity of the structures was determined by calculating the Tanimoto and Cosine similarity coefficients for each AD/AI pair. The highest scores were obtained for two theophylline derivatives: AD17 (for which some AI activity was found to be mentioned) and AI42. The study also pointed out the similarity of some AD coumarins with some AI flavonoids interestingly found to be highly similar to some AI coumarins and AD flavonoids, respectively. Thus, our investigation demonstrated that structures independently developed as AD and AI derivatives can present extremely high structural similarity, a finding that can suggest mechanistic interconnection for these comorbid diseases and also guide for the design of novel bioactive compounds.
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Affiliation(s)
- F Esra Önen Bayram
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Yeditepe University, Istanbul 34755, Turkey
| | - Sarah A A Alradhwani
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Yeditepe University, Istanbul 34755, Turkey
| | - Gulcin Tugcu
- Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Yeditepe University, Istanbul 34755, Turkey
| | - Hande Sipahi
- Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Yeditepe University, Istanbul 34755, Turkey
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Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives. Foods 2020; 9:foods9020181. [PMID: 32059406 PMCID: PMC7074436 DOI: 10.3390/foods9020181] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/05/2020] [Accepted: 02/09/2020] [Indexed: 12/22/2022] Open
Abstract
Mustard leaf kimchi contains numerous functional compounds that have various health benefits. However, the underlying mechanisms of their anti-inflammatory effects are unclear. In this study, changes in the mustard leaf kimchi phenolics profile after fermentation with or without Lactobacillus plantarum were determined using liquid chromatography–mass spectrometry/mass spectrometry (LC–MS/MS). To correlate changes in phenolic profiles with anti-inflammatory activities of the fermentation extracts, lipopolysaccharides (LPS)-stimulated RAW 264.7 cells were treated with the extracts. We identified 12 phenolic acids in mustard leaf kimchi fermented with L. plantarum. Caffeic acid, chlorogenic acid, epicatechin, and catechin substituted the metabolite abundance. Extracts of mustard leaf kimchi fermented by L. plantarum (MLKL) markedly inhibited nitric oxide production by decreasing interleukin 6 (IL-6), tumor necrosis factor-α (TNF-α), inducible nitric oxide synthase (iNOS), and cyclooxygenase 2 (COX2) expression levels in LPS-treated RAW 264.7 cells. Thus, fermentation with L. plantarum potentially improves the anti-inflammatory activities of mustard leaf and mustard leaf fermented with this microorganism may serve as a proper diet for the treatment of inflammation.
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Filannino P, Tlais AZA, Morozova K, Cavoski I, Scampicchio M, Gobbetti M, Di Cagno R. Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.). Food Chem 2020; 317:126384. [PMID: 32078997 DOI: 10.1016/j.foodchem.2020.126384] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 02/05/2020] [Accepted: 02/09/2020] [Indexed: 01/29/2023]
Abstract
This study investigated the capability of selected autochthonous lactic acid bacteria to enrich the portfolio of bioactive compounds of avocado fruit (Persea americana Mill.), with the perspective of producing dietary supplements or pharmaceutical preparations. Fermented avocado puree resulted in high levels of total free amino acids. Fermentation also led to a marked increase of antioxidant activity, with the highest levels found in water and hexane soluble extracts. Bio-converted phenolic compounds and fatty acids derivatives resulting from bacterial metabolism were likely responsible for the increased antioxidant activity. Fermentation caused the fortification of avocado puree with some hydroxy fatty acids, which deserved marked attention due to their health-promoting activities. Oleic and linoleic acids were highly metabolized by Lactobacillus plantarum AVEF17, leading to high levels of mono, di-, and tri-hydroxy-octadecenoic acids.
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Affiliation(s)
- Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Ali Z A Tlais
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Ivana Cavoski
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, 70010 Valenzano, Bari, Italy
| | - Matteo Scampicchio
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Marco Gobbetti
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy.
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Cantatore V, Filannino P, Gambacorta G, De Pasquale I, Pan S, Gobbetti M, Di Cagno R. Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification. Front Microbiol 2019; 10:2574. [PMID: 31781070 PMCID: PMC6851242 DOI: 10.3389/fmicb.2019.02574] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Accepted: 10/23/2019] [Indexed: 12/13/2022] Open
Abstract
Apple by-products (ABP) underwent fermentation (48 h at 30°C, Fermented-ABP) with a selected binary culture of Weissella cibaria PEP23F and Saccharomyces cerevisiae AN6Y19. Compared to Raw-ABP and Chemically Acidified-ABP (CA-ABP), fermentation markedly increased the hydration properties of ABP. Fermentation led to the highest increases of total and insoluble dietary fibers (DF). Raw-, CA- and Fermented-ABP, at 5 and 10% (w w-1 of flour), were the ingredients for making fortified wheat breads. Addition of ABP and mainly fermentation enhanced dough water absorption and stability, and markedly increased the content of DF. Fortification mainly with 5% of Fermented-ABP did not interfere with bread rheology and color. As shown by profiling volatile compounds, Fermented-ABP imparted agreeable and specific sensory attributes, also appreciated by sensory analysis, and decreased bread hydrolysis index, and delayed mold contamination and firming. Fermented-ABP were suitable ingredients to fortify wheat bread formula, which agreed with bio-economy and environmental sustainability concepts.
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Affiliation(s)
- Vincenzo Cantatore
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Ilaria De Pasquale
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | | | - Marco Gobbetti
- Faculty of Sciences and Technology, Libera Università di Bolzano, Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, Bolzano, Italy
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Gómez-Maqueo A, García-Cayuela T, Fernández-López R, Welti-Chanes J, Cano MP. Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6380-6391. [PMID: 31283026 DOI: 10.1002/jsfa.9917] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/29/2019] [Accepted: 07/05/2019] [Indexed: 05/19/2023]
Abstract
BACKGROUND Prickly pears are potential candidates for the development of low-cost functional foods because they grow with low water requirements in arid regions of the world. They are sources of betalains and phenolic compounds, which have been reported to contribute to human health. The study of the biological activity of different varieties and of their isolated bioactive constitutes is fundamental in the design of functional foods. In this context, our objective is the assessment of the ability of Spanish and Mexican prickly-pear cultivars to inhibit enzymes related to type 2 diabetes and the inflammatory response, and the contribution of their bioactive compounds to their nutra-pharmaceutical potential. RESULTS Prickly pear peels presented the highest antioxidant activity due to their high isorhamnetin glycoside content. Isorhamnetin glycosides showed significantly higher antioxidant and anti-inflammatory activity than aglycone, particularly isorhamnetin glucosyl-rhamnosyl-pentoside (IG2), which also reported antihyperglycemic activity. Morada, Vigor, and Sanguinos whole fruits exhibited moderate α-amylase inhibition and higher α-glucosidase inhibition, which is ideal for lowering glucose absorption in hyperglycemia management. Sanguinos peels presented the highest anti-inflammatory activity because of their high indicaxanthin content and isorhamnetin glycoside profile. CONCLUSIONS In the design of prickly pear functional foods, technological processing should prioritize the retention or concentration of these bioactive compounds to preserve (or increase) their natural antioxidant, antihyperglycemic and anti-inflammatory activity. Peels of red and orange varieties should be further evaluated for antioxidant and anti-inflammatory purposes while whole fruits of red and purple varieties could be considered possible candidates for hyperglycemia management. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Andrea Gómez-Maqueo
- Departamento de Biotecnología y Microbiología de Alimentos, Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), Madrid, Spain
- Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Monterrey, Mexico
| | | | - Rebeca Fernández-López
- Departamento de Biotecnología y Microbiología de Alimentos, Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), Madrid, Spain
| | - Jorge Welti-Chanes
- Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Monterrey, Mexico
| | - M Pilar Cano
- Departamento de Biotecnología y Microbiología de Alimentos, Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), Madrid, Spain
- Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Monterrey, Mexico
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35
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Kimoto-Nira H, Ohashi Y, Amamiya M, Moriya N, Ohmori H, Sekiyama Y. Fermentation of onion (Allium cepa L.) peel by lactic acid bacteria for production of functional food. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00276-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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36
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Xiang H, Sun-Waterhouse D, Waterhouse GI, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.08.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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37
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De Santiago E, Gill CIR, Carafa I, Tuohy KM, De Peña MP, Cid C. Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2490-2499. [PMID: 30757900 DOI: 10.1021/acs.jafc.8b06480] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The bioactivity of (poly)phenols from a food is an interplay between the cooking methods applied and the interaction of the food with the gastrointestinal tract. The (poly)phenolic profile and biological activity of raw and cooked cactus ( Opuntia ficus-indica Mill.) cladodes following in vitro digestion and colonic fermentation were evaluated. Twenty-seven (poly)phenols were identified and quantified by HPLC-ESI-MS, with piscidic acid being the most abundant. Throughout the colonic fermentation, flavonoids showed more degradation than phenolic acids, and eucomic acid remained the most relevant after 24 h. The catabolite 3-(4-hydroxyphenyl)propionic acid was generated after 24 h of fermentation. Cytotoxicity, genotoxicity, and cell cycle analyses were performed in HT29 cells. Cactus colonic fermentates showed higher cell viability (≥80%) in comparison to the control fermentation with no cactus and significantly ( p < 0.05) reduced H2O2-induced DNA damage in HT29 cells. Results suggest that, although phenolic compounds were degraded during the colonic fermentation, the biological activity is retained in colon cells.
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Affiliation(s)
- Elsy De Santiago
- Universidad de Navarra , Facultad de Farmacia y Nutrición, Departamento de Ciencias de la Alimentación y Fisiología , C/Irunlarrea 1 , E-31008 Pamplona , Spain
- IdiSNA, Navarra Institute for Health Research , Pamplona , Spain
| | - Chris I R Gill
- Nutrition Innovation Centre for Food and Health, Centre for Molecular Biosciences , University of Ulster , Cromore Road , Coleraine , Northern Ireland BT52 1SA , United Kingdom
| | - Ilaria Carafa
- Nutrition & Nutrigenomics Unit, Department of Food Quality and Nutrition, Research and Innovation Centre , Fondazione Edmund Mach (FEM) , Via E. Mach 1 , 38010 , San Michele all'Adige, Trento , Italy
| | - Kieran M Tuohy
- Nutrition & Nutrigenomics Unit, Department of Food Quality and Nutrition, Research and Innovation Centre , Fondazione Edmund Mach (FEM) , Via E. Mach 1 , 38010 , San Michele all'Adige, Trento , Italy
| | - María-Paz De Peña
- Universidad de Navarra , Facultad de Farmacia y Nutrición, Departamento de Ciencias de la Alimentación y Fisiología , C/Irunlarrea 1 , E-31008 Pamplona , Spain
- IdiSNA, Navarra Institute for Health Research , Pamplona , Spain
| | - Concepción Cid
- Universidad de Navarra , Facultad de Farmacia y Nutrición, Departamento de Ciencias de la Alimentación y Fisiología , C/Irunlarrea 1 , E-31008 Pamplona , Spain
- IdiSNA, Navarra Institute for Health Research , Pamplona , Spain
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38
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Markkinen N, Laaksonen O, Nahku R, Kuldjärv R, Yang B. Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices. Food Chem 2019; 286:204-215. [PMID: 30827597 DOI: 10.1016/j.foodchem.2019.01.189] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 01/28/2019] [Accepted: 01/31/2019] [Indexed: 11/25/2022]
Abstract
The aim of this research was to study the potential of malolactic fermentation to modify the composition of the juices of sea buckthorn, chokeberry and lingonberry. Juices were prepared with and without pectinolytic enzyme treatment, followed by fermentation with commercially available strains of Lactobacillus plantarum, originally isolated from fermented plant materials. The juices before and after the fermentation were analyzed with GC-FID, HPLC-DAD, and HPLC-MS. Enzyme treatment significantly increased the phenolic content in the juices by 11-50%. None of strains showed ability to ferment lingonberry juice. On the other hand, L. plantarum DSM 10492 and DSM 20174 converted all malic acid to lactic acid in sea buckthorn and chokeberry juices, respectively. Fermentation with DSM 10492 reduced the content of flavonols by 9-14% and hydroxycinnamic acids by 20-24% in chokeberry juice. Flavonol glycosides and sugars in sea buckthorn as well as anthocyanins in chokeberry remained unaffected by the fermentation.
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Affiliation(s)
- N Markkinen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - O Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - R Nahku
- Center of Food and Fermentation Technologies (CFFT), EE-12618 Tallinn, Estonia.
| | - R Kuldjärv
- Center of Food and Fermentation Technologies (CFFT), EE-12618 Tallinn, Estonia.
| | - B Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
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Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917. Molecules 2018; 24:molecules24010051. [PMID: 30586844 PMCID: PMC6337214 DOI: 10.3390/molecules24010051] [Citation(s) in RCA: 100] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 12/18/2018] [Accepted: 12/20/2018] [Indexed: 01/02/2023] Open
Abstract
The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS. Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice. However, fermentation decreased the total phenolic and flavonoid content. Subsequent LC-MS/MS analysis of the phenolic profile indicated that the content of 5-O-caffeoylquinic acid (5-CQA), quercetin, and phloretin with strong antioxidant activity was increased significantly after fermentation. The modified phenolic composition may contribute to the increased antioxidant activity of fermented apple juice. Our findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.
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Filannino P, Di Cagno R, Gobbetti M. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth. Curr Opin Biotechnol 2018; 49:64-72. [DOI: 10.1016/j.copbio.2017.07.016] [Citation(s) in RCA: 161] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 07/13/2017] [Accepted: 07/19/2017] [Indexed: 11/29/2022]
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41
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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res Int 2018; 104:86-99. [DOI: 10.1016/j.foodres.2017.09.031] [Citation(s) in RCA: 244] [Impact Index Per Article: 40.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 08/27/2017] [Accepted: 09/09/2017] [Indexed: 12/18/2022]
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42
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Filannino P, Di Cagno R, Trani A, Cantatore V, Gambacorta G, Gobbetti M. Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane ( Portulaca oleracea L.). J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.10.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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43
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Nature is the best source of anti-inflammatory drugs: indexing natural products for their anti-inflammatory bioactivity. Inflamm Res 2017; 67:67-75. [DOI: 10.1007/s00011-017-1096-5] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 09/12/2017] [Accepted: 09/23/2017] [Indexed: 02/05/2023] Open
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44
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Silva DO, Seifert M, Nora FR, Bobrowski VL, Freitag RA, Kucera HR, Nora L, Gaikwad NW. Acute Toxicity and Cytotoxicity of Pereskia aculeata, a Highly Nutritious Cactaceae Plant. J Med Food 2017; 20:403-409. [PMID: 28355092 DOI: 10.1089/jmf.2016.0133] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Pereskia aculeata is a Cactaceae plant with valuable nutritional properties, including terrific amounts of protein, minerals, vitamins, and fiber. However, P. aculeata is reported to contain antinutrients and alkaloids in its leaves. In addition, in a study on growth and development, Wistar rats fed with P. aculeata and casein as protein source grew less than the control group (fed with casein only). Therefore, in this study, we evaluated, for the first time, the oral acute toxicity of P. aculeata in rats and also the cytotoxicity behavior of the plant on lettuce seeds. The acute toxicity research was carried out using dried P. aculeata ethanolic extract, in three different doses, administered by gavage to 24 female Wistar rats. The rats were then examined for signs of toxicity, food intake, body weight, and fecal excretion fluctuations, as well as histopathological alterations, using eight different body tissues. The acute toxicity study did not show any difference among the groups in either clinical evaluation or histopathological analyses. For the cytotoxicity study, dried P. aculeata ethanolic extract was applied on lettuce seeds in five different concentrations. These seeds were evaluated for germination, root and shoot length, and mitotic index. The results show that P. aculeata extract affects lettuce root and shoot growth, but not germination or mitotic index. In conclusion, the acute toxicity on rats and the cytogenotoxicity on lettuce of P. aculeata are neglectable, validating the potential of this plant to be used as a functional food.
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Affiliation(s)
- Debora O Silva
- 1 Department of Food Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Brazil
| | - Mauricio Seifert
- 1 Department of Food Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Brazil
| | - Fabiana R Nora
- 1 Department of Food Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Brazil
| | - Vera L Bobrowski
- 2 Department of Zoology and Genetics, Federal University of Pelotas, Rio Grande do Sul, Brazil
| | - Rogerio A Freitag
- 3 Science Center of Chemistry, Pharmacology and Food, Federal University of Pelotas, Rio Grande do Sul, Brazil
| | - Heidi R Kucera
- 4 Departments of Nutrition and Environmental Toxicology, University of California Davis , Davis, California, USA
| | - Leonardo Nora
- 1 Department of Food Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Brazil
| | - Nilesh W Gaikwad
- 4 Departments of Nutrition and Environmental Toxicology, University of California Davis , Davis, California, USA
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Di Cagno R, Filannino P, Cavoski I, Lanera A, Mamdouh BM, Gobbetti M. Bioprocessing technology to exploit organic palm date ( Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.01.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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46
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Di Cagno R, Filannino P, Vincentini O, Lanera A, Cavoski I, Gobbetti M. Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree. Food Microbiol 2016; 59:176-89. [DOI: 10.1016/j.fm.2016.06.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/23/2016] [Accepted: 06/09/2016] [Indexed: 12/21/2022]
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47
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Filannino P, Cavoski I, Thligene N, Vincentini O, De Angelis M, Silano M, Gobbetti M, Di Cagno R. Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties. PLoS One 2016; 11:e0155156. [PMID: 27140649 PMCID: PMC4854388 DOI: 10.1371/journal.pone.0155156] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
[This corrects the article DOI: 10.1371/journal.pone.0152575.].
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