1
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Zhang Y, Wang Z, Liu J, Liu H, Li Z, Liu J. Interactions of different polyphenols with wheat germ albumin and globulin: Alterations in the conformation and emulsification properties of proteins. Food Chem 2024; 457:140129. [PMID: 38908242 DOI: 10.1016/j.foodchem.2024.140129] [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: 03/13/2024] [Revised: 05/27/2024] [Accepted: 06/13/2024] [Indexed: 06/24/2024]
Abstract
In this study, chlorogenic acid (CA), piceatannol (PIC), epigallocatechin-3-gallate (EGCG) and ferulic acid (FA) was selected to explore the influence of polyphenol on the structural properties of wheat germ albumin (WGA) and wheat germ globulin (WGG). The emulsifying properties of the emulsions prepared by WGA-EGCG complex were also evaluated. The results indicated that all polyphenols could significantly enhance the antioxidant capacity of WGA and WGG. In particular, EGCG increased the ratio of random coil in WGA and WGG, resulting in protein unfolding and shifting from an order to disorder structure. In addition, lipid oxidation and protein oxidation of the soybean oil emulsion was significantly slowed down by WGA-EGCG. The stability of the emulsions under various environmental stress and the storage time was significantly improved by WGA-EGCG. These findings can provide a reference for expanding the application of wheat germ protein in food industry.
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Affiliation(s)
- Yiman Zhang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China
| | - Ziyuan Wang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China.
| | - Jiayuan Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China
| | - Hongzhi Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Jie Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China.
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2
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da Silva VT, Mateus N, de Freitas V, Fernandes A. Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions. Foods 2024; 13:2303. [PMID: 39063388 PMCID: PMC11275277 DOI: 10.3390/foods13142303] [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: 06/17/2024] [Revised: 07/09/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.
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Affiliation(s)
- Vasco Trincão da Silva
- Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Ana Fernandes
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
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3
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Dotimas LG, Ojo B, Kaur A, Alake S, Dixon M, Rassi GDE, Ice JA, Zhao J, Emerson SR, Smith BJ, Lucas EA. Wheat germ supplementation has modest effects on gut health markers but improves glucose homeostasis markers in adults classified as overweight: A randomized controlled pilot study. Nutr Res 2024; 127:13-26. [PMID: 38820937 DOI: 10.1016/j.nutres.2024.05.001] [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: 01/02/2024] [Revised: 05/01/2024] [Accepted: 05/01/2024] [Indexed: 06/02/2024]
Abstract
Wheat germ (WG), a by-product of flour milling, is rich in bioactive substances that may help improve health complications associated with increased adiposity. This study investigated the effects of WG on gut health, metabolic, and inflammatory markers in adults classified as overweight. We hypothesized that WG, because of its many bioactive components, would improve gut health and metabolic, and inflammatory markers in overweight adults. Forty adults (18-45 years old) and with a body mass index between 25 and 30 kg/m2 participated in this single-blinded randomized controlled pilot study. Participants consumed the study supplements containing 30 g of either cornmeal (control, CL) or WG daily for 4 weeks. Primary outcome variables were gut health markers including gut microbiota, gut integrity markers, and fecal short-chain fatty acids, whereas secondary outcome variables included metabolic and inflammatory parameters assessed at baseline and at the end of supplementation. Thirty-nine participants (n = 19 and 20 for CL and WG group, respectively) completed the study. The genus Faecalibacterium was significantly higher in the WG group compared to CL post-supplementation but no significant changes in other gut health markers, short-chain fatty acids, inflammatory markers, and lipid profiles were observed. Compared with baseline, WG improved markers of glucose homeostasis including insulin (P = .02), homeostatic model assessment of insulin resistance (P = .03), glycated hemoglobin (P = .07), and the pro-inflammatory adipokine, resistin (P = .04). However, these parameters after intervention were not different with control. Our findings suggest that WG supplementation have modest effects on gut health but may provide an economical option for individuals to improve glycemic control.
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Affiliation(s)
- Levin G Dotimas
- Department of Nutritional Sciences, Oklahoma State University (OSU), Stillwater, OK, USA
| | - Babajide Ojo
- Department of Nutritional Sciences, Oklahoma State University (OSU), Stillwater, OK, USA; Division of Gastroenterology, Hepatology, and Nutrition, Department of Pediatrics, Stanford University School of Medicine, Stanford, CA, USA
| | - Amritpal Kaur
- Department of Nutritional Sciences, Oklahoma State University (OSU), Stillwater, OK, USA
| | - Sanmi Alake
- Department of Nutritional Sciences, Oklahoma State University (OSU), Stillwater, OK, USA; Department of Comparative Medicine, Yale School of Medicine, New Haven, CT, USA
| | - Madison Dixon
- Department of Nutritional Sciences, Oklahoma State University (OSU), Stillwater, OK, USA
| | | | - John A Ice
- Department of Nutritional Sciences, Oklahoma State University (OSU), Stillwater, OK, USA; US Department of Veterans Affairs, Oklahoma City, OK, USA
| | - Jiangchao Zhao
- Animal Science Department, University of Arkansas, Fayetteville, AR, USA
| | - Sam R Emerson
- Department of Nutritional Sciences, Oklahoma State University (OSU), Stillwater, OK, USA
| | - Brenda J Smith
- Department of Nutritional Sciences, Oklahoma State University (OSU), Stillwater, OK, USA; Department of Obstetrics and Gynecology, Indiana University School of Medicine, Indianapolis, IN, USA
| | - Edralin A Lucas
- Department of Nutritional Sciences, Oklahoma State University (OSU), Stillwater, OK, USA.
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Duan H, Yu Q, Ni Y, Li J, Yu L, Fan L. Interactions between wheat germ polysaccharide and gut microbiota through in vitro batch fecal fermentation and an aging mice model: Targeting enrichment of Bacteroides uniformis and Bifidobacterium pseudocatenulatum. Int J Biol Macromol 2023; 253:127559. [PMID: 37865367 DOI: 10.1016/j.ijbiomac.2023.127559] [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: 08/04/2023] [Revised: 09/23/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
The interaction between wheat germ polysaccharide (WGP) and gut microbiota remains relatively less investigated. Thus, this study explored their interaction via in vitro batch fecal fermentation. WGP elevated dramatically the relative abundances of Bacteroides (especially Ba. xylanisolvens, Ba. uniformis, and Ba. intestinalis), Bifidobacterium (especially Bi. pseudocatenulatum) and Eubacterium, and decreased Alistipes, Klebsiella, Bilophila and Sutterella. Moreover, the metabolomics and Spearman correlation results showed that these alterations in gut microbiota gave rise to over 13-fold augmentation in the quantities of short-chain fatty acids (SCFAs) and indole-3-lactic acid, as well as 7.17- and 4.23-fold increase in acetylcholine and GABA, respectively, at 24 h of fermentation. Interestingly, PICRUSt analysis showed that WGP markedly reduced aging pathway, and enriched nervous system pathway. Therefore, the D-gal-induced aging mice model was used to further verify these effects. The results demonstrated that WGP had a protective effect on D-gal-induced behavioral deficits, particularly in locomotor activity, and spatial and recognition memory. WGP elevated dramatically the relative abundances of Bacteroides (especially Ba. sartorii and Ba. uniformis), Bifidobacterium (especially Bi. pseudocatenulatum) and Parabacteroides, and decreased Alistipes and Candidatus Arthromitus. These findings highlight the potential utility of WGP as a dietary supplement for retarding the aging process and mitigating age-associated learning and memory decline via the targeted enrichment of Bacteroides and Bifidobacterium and the related metabolites.
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Affiliation(s)
- Hui Duan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qun Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yang Ni
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Leilei Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Liuping Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China.
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5
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Aung T, Kim MJ. Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability. Prev Nutr Food Sci 2023; 28:401-410. [PMID: 38188081 PMCID: PMC10764229 DOI: 10.3746/pnf.2023.28.4.401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/31/2023] [Accepted: 07/31/2023] [Indexed: 01/09/2024] Open
Abstract
At present there is heightened demand for beverages that functionally improve human well-being. Wheat and wheat derivatives are excellent sources of nutrients and bioactive phytochemicals including phenolic compounds, dietary fiber, gamma amino butyric acid, and amino acids. Generally, wheat flour has been used extensively in baking and confectionery production, and wheat germ, and bran are byproducts that can be used to fortify some foods. However, limited attention has been paid to the use of wheat and wheat derivatives for beverage production. Our study therefore aimed to fill this gap by comprehensively exploring various aspects of wheat beverages. This review scrutinizes the use of wheat and wheat derivatives in beverage preparation, including processing methods, sensory perception, and biological properties, and also sheds light on the challenges and future perspectives of the wheat beverage industry. Our study offers valuable insight into the use of wheat for the design of functional, nonalcoholic plant-based beverages.
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Affiliation(s)
- Thinzar Aung
- Department of Food and Nutrition, Changwon National University, Gyeongnam 51140, Korea
| | - Mi Jeong Kim
- Department of Food and Nutrition, Changwon National University, Gyeongnam 51140, Korea
- Interdisciplinary Program in Senior Human Ecology, Changwon National University, Gyeongnam 51140, Korea
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6
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Song H, Huang Q, Zhang Y, Shen X. Wheat germ peptide improves glucose metabolism and insulin resistance in HepG2 hepatocytes via regulating SOCS3/IRS1/Akt pathway. Nutr Res 2023; 120:135-144. [PMID: 38000279 DOI: 10.1016/j.nutres.2023.10.005] [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: 07/27/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023]
Abstract
Evidence has demonstrated that oxidative stress plays a crucial role in regulating cellular glucose metabolism. In previous studies, wheat germ peptide (WGP) was found to effectively mitigate oxidative stress induced by high glucose. Based on the information provided, we hypothesized that WGP could exhibit antihyperglycemic and anti-insulin-resistant effects in cells. The insulin-resistant cell model was established by insulin stimulation. The glucose consumption, glycogen content, and the activities of hexokinase and pyruvate kinase following WGP treatment were measured. The protein expression of SOCS3, phosphorylated insulin receptor substrate-1 (p-IRS1), IRS1, phosphorylated protein kinase B (p-Akt), Akt, glucose transporter 2 (GLUT2), phosphorylated GSK 3β, GSK 3β, FOXO1, G6P, and phosphoenolpyruvate carboxykinase were assessed by western blot analysis. Our results demonstrated that WGP treatment increased cellular glucose consumption and glycogen synthesis and enhanced hexokinase and pyruvate kinase activities. Additionally, WGP treatment was observed to cause a significant reduction in the expression of SOCS3, FOXO1, G6P, and phosphoenolpyruvate carboxykinase, as well as in the ratio of p-IRS1/IRS1. Conversely, the expression of GLUT2 and the ratios of p-Akt/Akt and p-GSK3β/GSK3β were upregulated by WGP. These findings suggested that WGP can activate the SOCS3/IRS1/Akt signaling pathway, thus promoting the phosphorylation of GSK-3β and increasing the expression of FOXO1 and GLUT2, which contribute to enhancing glycogen synthesis, inhibiting gluconeogenesis, and promoting glucose transport in insulin-resistant HepG2 cells.
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Affiliation(s)
- Haizhao Song
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
| | - Qianqian Huang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Yu Zhang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Xinchun Shen
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
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7
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Catzeddu P, Fois S, Tolu V, Sanna M, Braca A, Vitangeli I, Anedda R, Roggio T. Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina. Foods 2023; 12:2641. [PMID: 37509733 PMCID: PMC10378388 DOI: 10.3390/foods12142641] [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: 06/19/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensorial and nutritional properties of fresh pasta, to prevent lipids oxidation, and to improve the shelf life. Three different formulations were prepared, a first one using semolina, a second one with raw wheat germ, wholemeal semolina, and semolina, and the last one with semolina and sourdough. The study highlighted the improved nutritional properties of pasta with sourdough (reduced phytic acid content, higher antioxidant activity and phenolic content). Proteins, ashes, dietary fibers, lipids, and tocols (vitamin E) increased in pasta with wheat germ and wholemeal semolina, and with sourdough. The amount of tocols decreased in pasta samples after cooking, except for the β-tocopherol in sourdough pasta, the amount of which remained high, surprisingly. Lipase and lipoxygenase enzymes likely decreased as an effect of the pasteurization process. The NMR analysis showed that lipid oxidation was higher in semolina pasta than in pasta with wheat germ, most likely due to the protective effect of antioxidants deriving from wheat germ.
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Affiliation(s)
- Pasquale Catzeddu
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Simonetta Fois
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Valentina Tolu
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Manuela Sanna
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Angela Braca
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Ilaria Vitangeli
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Roberto Anedda
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Tonina Roggio
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
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Liaoa A, Lyu X, Ma J, Hou Y, Hui M, Liu N, Zhao Y, Cui Y, Huang J. Multi-protective effects of wheat embryo globulin on D-gal-induced aging mice. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Olalere OA, Gan CY. Process optimisation of defatted wheat germ protein extraction in a novel alkaline-based deep eutectic solvent (DES) via Box-Behnken experimental design (BBD). Food Chem 2023; 409:135224. [PMID: 36577323 DOI: 10.1016/j.foodchem.2022.135224] [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: 08/12/2022] [Revised: 11/26/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
This is the first study to provide a preliminary investigation into the recovery of protein from wheat germ and the prediction of their extraction conditions in microwave cavity using a novel DES solvent. The response surface methodology was used to predict the microwaved protein extraction conditions of the DWG. The effects of DES buffer-concentration (X1: 0.01-1.00 g/mL), microwave power (X2: 50-250 W), irradiation time (X3: 1-5 min) and sample-to-buffer ratio (X4: 1:10-1:50) were tested using a single factor and Box-Behnken experimental design. Under the optimized conditions (X1 = 0.52 g/mL, X2 = 186 W, X3 = 3.28 min, and X4 = 1:39) protein yield and absorbed microwave were obtained at the optimal value of 33.00 % and 677 J/min, respectively with no denaturation of the protein as validated from the SDS-PAGE gel electrophoresis profile. Consequently, this investigation provides a practical approach for the extraction of bioactive protein from DWG using a novel deep eutectic solvent.
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Affiliation(s)
- Olusegun Abayomi Olalere
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, SAINS@USM, Lebuh Bukit Jambul, 11900 Bayan Lepas, Penang, Malaysia; Department of Chemical Engineering, University of Bath, Claverton Down, Bath, Somerset BA2 7AY, United Kingdom.
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, SAINS@USM, Lebuh Bukit Jambul, 11900 Bayan Lepas, Penang, Malaysia.
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10
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Zhang ZH, Cheng WL, Li XD, Wang X, Yang FW, Xiao JS, Li YX, Zhao GP. Extraction, bioactive function and application of wheat germ protein/peptides: A review. Curr Res Food Sci 2023; 6:100512. [PMID: 37215742 PMCID: PMC10196331 DOI: 10.1016/j.crfs.2023.100512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/10/2023] [Accepted: 04/30/2023] [Indexed: 05/24/2023] Open
Abstract
The aging population and high incidence of age-related diseases are major global societal issues. Consuming bioactive substances as part of our diet is increasingly recognized as essential for ensuring a healthy life for older adults. Wheat germ protein has a reasonable peptide structure and amino acid ratio but has not been fully utilized and exploited, resulting in wasted wheat germ resources. This review summarizes reformational extraction methods of wheat germ protein/peptides (WGPs), of which different methods can be selected to obtain various WGPs. Interestingly, except for some bioactive activities found earlier, WGPs display potential anti-aging activity, with possible mechanisms including antioxidant, immunomodulatory and intestinal flora regulation. However, there are missing in vitro and in vivo bioactivity assessments of WGPs. WGPs possess physicochemical properties of good foamability, emulsification and water retention and are used as raw materials or additives to improve food quality. Based on the above, further studies designing methods to isolate particular types of WGPs, determining their nutritional and bioactive mechanisms and verifying their activity in vivo in humans are crucial for using WGPs to improve human health.
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Affiliation(s)
- Zhi-hui Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Wei-long Cheng
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
- National Center of Technology Innovation for Dairy, Inner Mongolia, 013757, China
| | - Xiu-de Li
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Xin Wang
- Food Quality and Safety, Agricultural University of Hebei Bohai Campus, Cangzhou, 071001, China
| | - Fang-wei Yang
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Jun-song Xiao
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Yi-xuan Li
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, China
| | - Guo-ping Zhao
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
- National Center of Technology Innovation for Dairy, Inner Mongolia, 013757, China
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11
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Zou Q, Meng W, Li C, Wang T, Li D. Feeding broilers with wheat germ, hops and grape seed extract mixture improves growth performance. Front Physiol 2023; 14:1144997. [PMID: 37057186 PMCID: PMC10086265 DOI: 10.3389/fphys.2023.1144997] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
In the study, Wheat germ, Hops and Grape seed extracts were made into a mixture (BX). The BX was supplemented in AA + broilers diets to investigate the effects of BX on broiler growth performance, blood indicators, microbiota, and noxious gas emissions in faeces. Four hundred and eighty 1-day-old AA + male broilers with an average initial body weight (44.82 ± 0.26) were randomly divided into four dietary treatments of six replicates each, with 20 birds per replicate. The experimental groups consisted of a group fed a basal diet and groups fed basal diet supplemented with 0.05%, 0.1%, and 0.2% BX. The trail was 42 days. The results showed that supplementing the dietary with graded levels of BX linearly increased ADG and ADFI from days 22–42 and 1–42. When dietarys supplemented with 0.2% BX significantly increased ADG and ADFI on days 22–42 and 1–42 (p < 0.05). The addition of BX reduced H2S and NH3 emissions in the faeces; the levels of E. coli and Salmonella in the faeces were significantly reduced and the levels of Lactobacillus were increased (p < 0.05). In this trial, when the diet was supplemented with 0.2% BX, faecal levels of E. coli and Salmonella were consistently at their lowest levels and Lactobacillus were at their highest. At the same time, NH3 and H2S emissions from broiler faecal also had been at their lowest levels. Conclusion: Dietary supplementation with a 0.2% BX could improve the growth performance of broilers and also reduced faecal H2S and NH3 emissions, as well as faecal levels of E. coli and Salmonella, and increased levels of Lactobacillus. Thus, BX made by Wheat germ, Hops and Grape seed extract is expected to be an alternative to antibiotics. And based on the results of this trial, the recommended dose for use in on-farm production was 0.2%.
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Affiliation(s)
- Qiangqiang Zou
- College of Animal Husbandry and Veterinary Medicine, Jinzhou Medical University, Jinzhou, China
| | - Weishuang Meng
- College of Animal Husbandry and Veterinary Medicine, Jinzhou Medical University, Jinzhou, China
| | - Chunxiao Li
- Anshan Animal Disease Prevention and Control Center, Anshan, China
| | - Tieliang Wang
- College of Animal Husbandry and Veterinary Medicine, Jinzhou Medical University, Jinzhou, China
| | - Desheng Li
- College of Animal Husbandry and Veterinary Medicine, Jinzhou Medical University, Jinzhou, China
- *Correspondence: Desheng Li,
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12
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Mohammad OS, El Naggar HM, Abdelmaksoud HF, Barakat AM, Abdelhameed RM, Shehata MAS. The effect of Nigella sativa oil- and wheat germ oil-loaded metal organic frameworks on chronic murine toxoplasmosis. Acta Trop 2023; 239:106823. [PMID: 36608751 DOI: 10.1016/j.actatropica.2023.106823] [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: 09/21/2022] [Revised: 01/02/2023] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
Treatment of chronic toxoplasmosis is challenging as the available drugs are effective only in the acute stage. Therefore, the current study aimed to investigate Nigella sativa oil (NSO) and wheat germ oil (WGO) loaded on copper-benzene tricarboxylic acid metal organic framework (Cu-BTC MOF) for treating chronic toxoplasmosis in a murine model. Eighty mice were divided into 8 groups (G); uninfected untreated negative control (GI), infected untreated positive control (GII), infected and treated with: Spiramycin (GIII), Spiramycin@Cu-BTC (GIV), Cu-BTC (GV), WGO@Cu-BTC (GVI), NSO@Cu-BTC (GVII) and combined WGO+NSO@Cu-BTC (GVIII). The infected groups were orally inoculated with 10 Toxoplasma gondii Me49 strain cysts/mouse. All drugs were orally administered for 14 consecutive days starting 8 weeks post-infection (wpi). The therapeutic efficacy was evaluated by parasitological (survival rate of mice and brain cyst burden) and histopathological (brain, liver, kidney, eye) parameters. At the end of 2-weeks therapy, the highest therapeutic outcome was achieved with GVII and GVIII exhibiting 100% survival, 64.3% and 51.4% reduction of brain cysts, and an apparent amendment of pathological insults. In the next place was GVI with 90% survival, 49.5% reduction of cysts and marked amelioration of pathological lesions. Meanwhile, GIII and GIV showed 80% survival, 42.4% and 41.8% reduction of cysts as well as minimal to moderate alleviation of tissue damage. The lowest effect was obtained with GV resulting in 70% survival and 24.4% reduction of cysts. The current results support the assertion that the new metal-based nanocomposites can be promising remedies of chronic toxoplasmosis particularly if conjugated with natural herbal extracts as NSO and WGO.
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Affiliation(s)
- Omnia Sobhi Mohammad
- Medical Parasitology Department, Faculty of Medicine, Ain Shams University, Cairo, Abbasya, Egypt.
| | - Heba Mohamed El Naggar
- Medical Parasitology Department, Faculty of Medicine, Ain Shams University, Cairo, Abbasya, Egypt
| | | | - Ashraf Mohamed Barakat
- Zoonotic Diseases Department, Veterinary Research Institute, National Research Centre, Giza, Egypt
| | - Reda Mohamed Abdelhameed
- Applied Organic Chemistry Department, Chemical Industries Research Institute, National Research Centre, Giza, Egypt
| | - Mai Abdel Sameaa Shehata
- Medical Parasitology Department, Faculty of Medicine, Ain Shams University, Cairo, Abbasya, Egypt
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13
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Ojo BA, Alake SE, Kaur A, Wong SY, Keirns B, Ritchey JW, Chowanadisai W, Lin D, Clarke S, Smith BJ, Lucas EA. Supplemental wheat germ modulates phosphorylation of STAT3 in the gut and NF-κBp65 in the adipose tissue of mice fed a Western diet. Curr Dev Nutr 2023; 7:100023. [PMID: 37181127 PMCID: PMC10100941 DOI: 10.1016/j.cdnut.2022.100023] [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: 07/18/2022] [Revised: 11/16/2022] [Accepted: 11/27/2022] [Indexed: 12/24/2022] Open
Abstract
Background Commensal gut bacteria, including Lactobacillus, can produce metabolites that stimulate the release of gut antimicrobial peptides (AMPs) via the signal transducer and activator of transcription (STAT)3 pathway and prevent obesity-associated leaky gut and chronic inflammation. We have previously reported that wheat germ (WG) selectively increased cecal Lactobacillus in obese mice. Objectives This study investigated the effects of WG on gut STAT3 activation and AMPs (Reg3γ and Reg3β) as well as the potential of WG to inhibit nuclear Nf-κB-activation and immune cell infiltration in the visceral adipose tissue (VAT) of mice fed a Western diet (i.e., high-fat and sucrose diet [HFS]). Methods Six-wk-old male C57BL/6 mice were randomly assigned to 4 groups (n = 12/group): control (C, 10% fat and sucrose kcal) or HFS (45% fat and 26% sucrose kcal) diet with or without 10% WG (wt/wt) for 12 wk. Assessments include serum metabolic parameters jejunal AMPs genes, inflammatory markers, and phosphorylation of STAT3 as well as VAT NF-κBp65. Independent and interaction effects of HFS and WG were analyzed with a 2-factor ANOVA. Results WG significantly improved markers of insulin resistance and upregulated jejunal Il10 and Il22 genes. The HFS + WG group had a 15-fold increase in jejunal pSTAT3 compared with the HFS group. Consequently, WG significantly upregulated jejunal mRNA expression of Reg3γ and Reg3β. The HFS group had a significantly higher VAT NF-κBp65 phosphorylation than the C group, while the HFS + WG group suppressed this to the level of C. Moreover, VAT Il6 and Lbp genes were downregulated in the HFS + WG group compared with HFS. Genes related to macrophage infiltration in the VAT were repressed in the WG-fed mice. Conclusion These findings show the potential of WG to influence vital regulatory pathways in the gut and adipose tissue which may reduce the chronic inflammatory burden on these tissues that are important targets in obesity and insulin resistance.
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Affiliation(s)
- Babajide A. Ojo
- Division of Pediatric Gastroenterology, Department of Pediatrics, Stanford University School of Medicine, Stanford, CA, USA
| | - Sanmi E. Alake
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Amritpal Kaur
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Siau Yen Wong
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Bryant Keirns
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Jerry W. Ritchey
- Department of Veterinary Pathobiology, Center for Veterinary Health Sciences, Oklahoma State University, Stillwater, OK, USA
| | - Winyoo Chowanadisai
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Dingbo Lin
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Stephen Clarke
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Brenda J. Smith
- Department of Obstetrics and Gynecology, Indiana University School of Medicine, Indianapolis, IN, USA
| | - Edralin A. Lucas
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
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14
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Novel insights on the potential activity of propolis and wheat germ oil against chronic toxoplasmosis in experimentally infected mice. Biomed Pharmacother 2022; 156:113811. [DOI: 10.1016/j.biopha.2022.113811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 10/03/2022] [Accepted: 10/03/2022] [Indexed: 12/20/2022] Open
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15
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Meriles SP, Curet S, Boillereaux L, Ribotta PD, Penci MC. Thermo‐physical properties of wheat germ: Heat and mass transfer during convective heating. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14190] [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)
- Silvina Patricia Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Ciudad Universitaria, Universidad Nacional de Córdoba Córdoba Argentina
| | | | | | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Ciudad Universitaria, Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC) Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba (UNC) Córdoba Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Ciudad Universitaria, Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC) Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba (UNC) Córdoba Argentina
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16
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Şahin N, Bilgiçli N, Sayaslan A. Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by‐product. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nazlı Şahin
- Department ofFood Engineering Karamanoğlu Mehmetbey University Karaman Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering Faculty Necmettin Erbakan University Konya Turkey
| | - Abdulvahit Sayaslan
- Department ofFood Engineering Karamanoğlu Mehmetbey University Karaman Turkey
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17
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López-Rodríguez R, Domínguez L, Fernández-Ruiz V, Cámara M. Extracts Rich in Nutrients as Novel Food Ingredients to Be Used in Food Supplements: A Proposal Classification. Nutrients 2022; 14:3194. [PMID: 35956370 PMCID: PMC9370228 DOI: 10.3390/nu14153194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/26/2022] [Accepted: 07/30/2022] [Indexed: 12/03/2022] Open
Abstract
Consumers' commitment to healthy lifestyles and a varied diet has experienced rapid growth in recent decades, causing an increase in the demand of better food quality and variety. The food industry has opted for innovation and the search for new sources of food, and these trends led to the need to develop a European regulatory framework. Novel foods are under Regulation (EU) 2015/2283 (formerly Regulation (EC) No 258/97), and this concept includes all food not used in an important measure for human consumption in the EU before 15 May 1997, and which is included in any of the food categories established. Currently, there are 26 extracts authorized as novel foods or ingredients, being one of the most numerous groups. These extracts are concentrated sources of nutrients, and 23 of them can be used in food supplements. Given their heterogeneous composition and the perceptive risk assessments performed, sometimes, the authorizations are limited to certain population groups. The present work is a comprehensive review of the extracts rich in nutrients authorized as novel ingredients to be used in food supplements within the EU. A classification is proposed according to their source of origin, resulting in four main groups: extracts of plant, animal, algae, and fungal origins. A description of each extract as well as the evaluation of the potential use restriction and health benefits are also addressed.
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Affiliation(s)
| | | | | | - Montaña Cámara
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal, s/n, E-28040 Madrid, Spain
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18
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Meriles SP, Piloni R, Cáceres GV, Penci MC, Marín MA, Ribotta P, Martínez ML. Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Silvina Patricia Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
| | - Roxana Piloni
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
| | - Georgina Vanesa Cáceres
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - María Andrea Marín
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - Marcela Lilian Martínez
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV – CONICET) Av. Vélez Sarsfield 1611 Córdoba X5016GCA Argentina
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19
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Salehi‐Sahlabadi A, Kord‐Varkaneh H, Kocaadam‐Bozkurt B, Seraj SS, Alavian SM, Hekmatdoost A. Wheat germ improves hepatic steatosis, hepatic enzymes, and metabolic and inflammatory parameters in patients with nonalcoholic fatty liver disease: A randomized, placebo‐controlled, double‐blind clinical trial. Phytother Res 2022; 36:4201-4209. [DOI: 10.1002/ptr.7553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 06/13/2022] [Accepted: 06/17/2022] [Indexed: 01/19/2023]
Affiliation(s)
- Ammar Salehi‐Sahlabadi
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Hamed Kord‐Varkaneh
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Betul Kocaadam‐Bozkurt
- Faculty of Health Sciences, Department of Nutrition and Dietetics Erzurum Technical University Erzurum Turkey
| | | | - Seyed Moayed Alavian
- Baqiyatallah Research Center for Gastroenterology and Liver Diseases Baqiyatallh University of Medical Sciences Tehran Iran
| | - Azita Hekmatdoost
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
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20
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Perri G, Greco Miani M, Amendolagine G, Pontonio E, Rizzello CG. Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02832-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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22
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Lai QD, Huynh TTL, Doan NTT, Nguyen HD. Particle size distribution and homogenisation efficiency in high‐pressure homogenisation of wheat germ oil‐water system. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15760] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Quoc Dat Lai
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Thi Thuy Loan Huynh
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
- Faculty of Medicine Dong Nai Technology University 05 Nguyen Khuyen Street Dong Nai Province Vietnam
| | - Ngoc Thuc Trinh Doan
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Hoang Dung Nguyen
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
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23
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The Hypolipidemic and Antioxidant Activity of Wheat Germ and Wheat Germ Protein in High-Fat Diet-Induced Rats. Molecules 2022; 27:molecules27072260. [PMID: 35408659 PMCID: PMC9000699 DOI: 10.3390/molecules27072260] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 03/26/2022] [Accepted: 03/27/2022] [Indexed: 12/22/2022] Open
Abstract
Background: So far, no articles have discussed the hypolipidemic effect of wheat germ protein in in vivo experiments. Objective: In this study, we investigated the effects of wheat germ protein (WGP, 300 mg/kg/day) and wheat germ (WG, 300 mg/kg/day) on cholesterol metabolism, antioxidant activities, and serum and hepatic lipids in rats fed a high-fat diet through gavage. Methodology: We used 4-week-old male Wistar 20 rats in our animal experiment. Biochemical indicators of fecal, serum and liver were tested by kits or chemical methods. We also conducted the cholesterol micellar solubility experiment in vitro. Results: After 28 days of treatment, our results showed that WGP significantly reduced the serum levels of total cholesterol (p < 0.05) and nonhigh-density lipoprotein cholesterol (p < 0.05), improved the enzymatic activities of cholesterol 7-α hydroxylase (p < 0.01) and low-density lipoprotein receptor (p < 0.01) and increased bile acid excretion in feces (p < 0.05). Conclusion: WG did not significantly increase bile acid excretion in feces or decrease serum levels of total cholesterol. Moreover, WGP and WG both presented significant antioxidant activity in vivo (p < 0.05) and caused a significant reduction in cholesterol micellar solubility in vitro (p < 0.001). Therefore, WGP may effectively prevent hyperlipidemia and its complications as WGP treatment enhanced antioxidant activity, decreased the concentration of serum lipids and improved the activity of enzymes involved in cholesterol metabolism.
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Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products. Foods 2022; 11:foods11050683. [PMID: 35267317 PMCID: PMC8909574 DOI: 10.3390/foods11050683] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 02/04/2023] Open
Abstract
Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characterize the oils extracted from the by-products of debranning (DP) and milling processes (MP) of durum wheat and to follow the changes due to the refining process on the minor components. The results showed that DP had significantly higher oil content than MP, but it was characterized by a significantly lower amount of tocols. Polyunsaturated fatty acids content was similar (around 62% of total fatty acids). Consequently, a mixture of DP/MP (60/40 w/w) was chosen as a basis for further studies concerning the refining process. During refining, carotenoids almost disappeared while tocols were reduced by 24% on average. Free fatty acids, peroxide value, and oxidized triacylglycerols were significantly reduced by refining, while triacylglycerol oligopolymers were significantly higher than the crude oil. Durum wheat oil had an outstanding content of phytosterols and policosanols. Overall, the edible oil obtained from durum wheat after refining could be considered a good source of phytochemicals and could represent a valuable strategy to valorize the by-products from durum wheat mills.
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25
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Bordón MG, Bodoira RM, González A, Piloni R, Ribotta PD, Martínez ML. Spray‐Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega‐3‐Rich Microcapsules Based on Chia Oil. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- María Gabriela Bordón
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET) Universidad Nacional de Córdoba Córdoba 5000 Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA) Facultad de Ciencias Exactas Físicas y Naturales Universidad Nacional de Córdoba Córdoba 5000 Argentina
| | - Romina Mariana Bodoira
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET) Universidad Nacional de Córdoba Córdoba 5000 Argentina
| | - Agustín González
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA, CONICET) Universidad Nacional de Córdoba Córdoba 5000 Argentina
| | - Roxana Piloni
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET) Universidad Nacional de Córdoba Córdoba 5000 Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET) Universidad Nacional de Córdoba Córdoba 5000 Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA) Facultad de Ciencias Exactas Físicas y Naturales Universidad Nacional de Córdoba Córdoba 5000 Argentina
- Departamento de Química Industrial y Aplicada Facultad de Ciencias Exactas Físicas y Naturales Universidad Nacional de Córdoba Córdoba 5000 Argentina
| | - Marcela Lilian Martínez
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA) Facultad de Ciencias Exactas Físicas y Naturales Universidad Nacional de Córdoba Córdoba 5000 Argentina
- Departamento de Química Industrial y Aplicada Facultad de Ciencias Exactas Físicas y Naturales Universidad Nacional de Córdoba Córdoba 5000 Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET) Universidad Nacional de Córdoba Córdoba 5000 Argentina
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26
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Zheng SN, Pan L, Liao AM, Hou YC, Yu GH, Li XX, Yuan YJ, Dong YQ, Zhang ZS, Tian CZ, Liu ZL, Lin WJ, Hui M, Cao J, Huang JH. Wheat embryo globulin nutrients ameliorate d-galactose and aluminum chloride-induced cognitive impairment in rats. Brain Res 2021; 1773:147672. [PMID: 34606748 DOI: 10.1016/j.brainres.2021.147672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 09/24/2021] [Accepted: 09/25/2021] [Indexed: 11/16/2022]
Abstract
Wheat embryo globulin nutrient (WEGN), with wheat embryo globulin (WEG) as the main functional component, is a nutritional combination that specifically targets memory impairment. In this study, we explored the protective role of WEGN on Alzheimer's disease (AD)-triggered cognitive impairment, neuronal injury, oxidative stress, and acetylcholine system disorder. Specifically, we established an AD model via administration of d-galactose (d-gal) and Aluminum chloride (AlCl3) for 70 days, then on the 36th day, administered animals in the donepezil and WEGN (300, 600, and 900 mg/kg) groups with drugs by gavage for 35 days. Learning and memory ability of the treated rats was tested using the Morris water maze (MWM) and novel object recognition (NOR) test, while pathological changes and neuronal death in their hippocampus CA1 were detected via HE staining and Nissl staining. Moreover, we determined antioxidant enzymes by measuring levels of superoxide dismutase (SOD), malondialdehyde (MDA), and glutathione peroxidase (GSH-Px) in serum, cortex, and hippocampus, whereas changes in the acetylcholine system were determined by evaluating choline acetyltransferase (ChAT), and acetylcholinesterase (AChE) activities, as well as choline acetylcholine (Ach) content. Results revealed that rats in the WEGN group exhibited significantly lower escape latency, as well as a significantly higher number of targeted crossings and longer residence times in the target quadrant, relative to those in the model group. Notably, rats in the WEGN group spent more time exploring new objects and exhibited lower damage to their hippocampus neuron, had improved learning and memory activity, as well as reversed histological alterations, relative to those in the model group. Meanwhile, biochemical examinations revealed that rats in the WEGN group had significantly lower MDA levels and AChE activities, but significantly higher GSH, SOD, and ChAT activities, as well as Ach content, relative to those in the model group. Overall, these findings indicate that WEGN exerts protective effects on cognitive impairment, neuronal damage, oxidative stress, and choline function in AD rats treated by d-gal/AlCl3.
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Affiliation(s)
- Shuai-Nan Zheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Long Pan
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou 450001, PR China.
| | - Ai-Mei Liao
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou 450001, PR China
| | - Yin-Chen Hou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450044 PR China
| | - Guang-Hai Yu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Workstation of Zhongyuan Scholars of Henan Province, Qixian 456750, PR China
| | - Xiao-Xiao Li
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Yong-Jian Yuan
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Yu-Qi Dong
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Zi-Shan Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Cui-Zhu Tian
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Zeng-Liang Liu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Wen-Jin Lin
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Ming Hui
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou 450001, PR China
| | - Jian Cao
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Ji-Hong Huang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou 450001, PR China; School of Food and Pharmacy, Xuchang University, Xuchang 461000 PR China.
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Valizade Hasanloei MA, Rahimlou M, Shojaa H, Morshedzadeh N, Tavasolian R, Hashemi R. The effect of wheat germ-enriched enteral formula on clinical and anthropometric factors in mechanically ventilated patients admitted to the intensive care unit. Clin Nutr ESPEN 2021; 46:40-46. [PMID: 34857227 DOI: 10.1016/j.clnesp.2021.09.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 12/18/2022]
Abstract
BACKGROUND & AIMS Nutritional support is considered as an important therapeutic strategy among critically ill patients. To evaluate the effect of a wheat germ-enriched formula in patients admitted to the intensive care unit (ICU). METHODS This randomized controlled clinical trial study was conducted on 100 patients admitted to the ICU. Patients randomly received a wheat germ-enriched formula or a standard formula from the first day of admission until weaning from the ventilator. Then, the duration of mechanical ventilation, the length of ICU, hospital admission, body composition and mortality rate were compared between the two groups. RESULTS Based on the results, wheat germ-enriched formula caused a significant reduction in the length of mechanical ventilation (29.80 ± 21.99 days vs. 36.48 ± 8.78 days, P < 0.001), the ICU length of stay (32.92 ± 21.04 days vs. 37.70 ± 8.76, P < 0.001), and the SOFA score (4.60 ± 1.28 vs. 5.68 ± 1.25, P < 0.001) compared to the control group. However, the intervention group demonstrated a significant increase in the basal metabolic rate, mid upper arm circumference, skeletal muscle mass, body cell mass, and GCS score compared to the control group (P < 0.05). Finally, no significant difference was observed between the two groups in terms of the hospital length of stay, ICU mortality, and body fat percentage (P > 0.05). CONCLUSION In general, wheat germ enriched formula may exert beneficial effect on clinical and anthropomorphic variables in patients admitted to the ICU. TRIAL REGISTRATION The study was approved by the Ethics Committee of the Urmia University of Medical Sciences under number IR.umsu.rec.1396.88 and registered at the Iranian Registry of Clinical Trials Website as IRCT20171221037983N3.
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Affiliation(s)
- Mohammad Amin Valizade Hasanloei
- Clinical Research Development Unit, Imam Khomeini Hospital, Urmia University of Medical Sciences, Urmia, West Azerbaijan Province, Iran
| | - Mehran Rahimlou
- Department of Nutrition, Faculty of Medicine, Zanjan University of Medical Sciences, Iran
| | - Hamed Shojaa
- Clinical Research Development Unit, Imam Khomeini Hospital, Urmia University of Medical Sciences, Urmia, West Azerbaijan Province, Iran
| | - Nava Morshedzadeh
- Department of Nutrition, Kerman University of Medical Sciences, Kerman, Iran
| | - Ronia Tavasolian
- Varastegan Institute for Medical Sciences University of Medical Sciences, Urmia, Iran
| | - Reza Hashemi
- Clinical Research Development Unit, Imam Khomeini Hospital, Urmia University of Medical Sciences, Urmia, West Azerbaijan Province, Iran.
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28
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Microwave-assisted enzymatic hydrolysis of wheat germ albumin to prepare polypeptides and influence on physical and chemical properties. Food Chem 2021; 374:131707. [PMID: 34896955 DOI: 10.1016/j.foodchem.2021.131707] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 11/17/2021] [Accepted: 11/26/2021] [Indexed: 01/16/2023]
Abstract
Wheat germ albumin (WGA) is rich in nutrients and contains a number of antioxidant polypeptides. The effects of microwave-assisted alkaline protease, neutral protease, papain and compound protease on the degree of hydrolysis of WGA and the clearance rate of DPPH• were comparatively studied. The results showed that papain had the best proteolytic activity. The functional properties of WGA and its hydrolysis polypeptides were determined. The results showed that the solubility of WGA increased after papain hydrolysis, and the apparent viscosity and foam stability reduced. Compared with the amino acids of WGA, the proportions of proline, histidine, glycine, lysine, and glutamic acid in the enzymatic hydrolysis products increased, while the proportions of leucine, phenylalanine, arginine and isoleucine decreased. After papain hydrolysis, the surface structure was loose, and the surrounding blocks became more rounded.
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29
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Fărcaș A, Drețcanu G, Pop TD, Enaru B, Socaci S, Diaconeasa Z. Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities. Nutrients 2021; 13:nu13113934. [PMID: 34836189 PMCID: PMC8621182 DOI: 10.3390/nu13113934] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 12/12/2022] Open
Abstract
In today’s society, we can see a progressive paradigm shift that tends towards a healthy and sustainable lifestyle. The proof is represented by the growing interest in food loss and waste of different sectors, from the political to the academic, or even to the private sector. In order to reduce food waste and to increase sustainability, the European Union (EU) has planned a circular bioeconomy. This action plan includes an approach based on reducing, reusing, recovering, and recycling materials and energy. Every year, there are high amounts of waste and by-products resulting from agricultural producing and agro-industrial processing, impacting the environment and the socio-economic sector. Cereal food products cover over 20% of daily diet, so it can be assumed that cereal production and processing are one of the most important sectors of agri-food industries. It is estimated that the waste generated from cereal processing and manufacturing is up to 13%, a percentage that can be decreased by converting the by-products in raw materials for biofuels, biodegradable plastics, alcohols, antioxidants, food additives, or pharmaceutic ingredients due to their content in macro- and micro-nutrients or bioactive compounds. Based on the fact that diet plays a crucial role in maintaining the integrity of our body, it is important to capitalize on any source of bioactive compounds to which we have access. This review aims to highlight the need to recirculate by-products for the purpose of extraction and use of their key compounds, polyphenols, which have not only antioxidant effects, but also preventive and therapeutic effects against cancer. For these, it is necessary to understand the biotechnologies needed for processing the most consumed cereals, the methods of extraction of phenolic compounds, and the main effects that these compounds have, summarizing the most relevant in vitro and in vivo studies performed so far.
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30
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Cetinkaya N, Koc TB, Karabulut I. Oxidative Stability and In Vitro Release Properties of Encapsulated Wheat Germ Oil in
Saccharomyces cerevisiae
Cell‐Based Microcapsules. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nilgun Cetinkaya
- Department of Food Engineering Faculty of Engineering Inonu University Malatya 44280 Turkey
| | - Tugca Bilenler Koc
- Department of Food Engineering Faculty of Engineering Inonu University Malatya 44280 Turkey
| | - Ihsan Karabulut
- Department of Food Engineering Faculty of Engineering Inonu University Malatya 44280 Turkey
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31
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Kublicki M, Koszelewski D, Brodzka A, Ostaszewski R. Wheat germ lipase: isolation, purification and applications. Crit Rev Biotechnol 2021; 42:184-200. [PMID: 34266327 DOI: 10.1080/07388551.2021.1939259] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
In recent years, wheat germ lipase (WGL) is attracting considerable interest. To date, several WGL applications have already been described: (i) fats and oils modification; (ii) esterification reactions in organic media, accepting a wide range of acids and alcohols as substrates; (iii) the asymmetric resolution of various chiral racemic intermediates; (iv) more recently, the promiscuous activity of WGL has been shown in carbon-carbon bond formation. To date, no crystallographic structure of this enzyme has been published, which means its activity, catalytic potential and substrate scope is being assessed empirically. Therefore, new catalytic activities of this enzyme are constantly being discovered. Taking into account the emergency and the current interest in environmentally sustainable processes, this review aims to highlight the origin, isolation, stabilization by immobilization and applications of the wheat germ lipase.HIGHLIGHTSWheat germ as an inexpensive source of biocatalystsWheat germ lipase an efficient catalyst for various chemical transformationsWheat germ lipase in food productionIndustrial applications of wheat germ lipaseWheat germ lipase as a promiscuous biocatalystImmobilization of wheat germ lipase as a method of stabilization.
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Affiliation(s)
- Marcin Kublicki
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
| | - Dominik Koszelewski
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
| | - Anna Brodzka
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
| | - Ryszard Ostaszewski
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
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32
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Mohammadi H, Karimifar M, Heidari Z, Zare M, Amani R. The effects of wheat germ consumption on mental health and brain-derived neurotrophic factor in subjects with type 2 diabetes mellitus: a randomized, double-blind, placebo-controlled trial. Nutr Neurosci 2021; 25:46-53. [PMID: 33983107 DOI: 10.1080/1028415x.2019.1708032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Objectives: Herbals, as bioactive foods, have been one of the most popular alternatives and complementary treatments in preventing and controlling type 2 diabetes mellitus (T2DM). The aim of the present trial was to examine the effects of wheat germ consumption on mental health and brain-derived neurotrophic factor (BDNF) among patients with T2DM.Methods: Eighty participants with T2DM were randomly allocated to receive 20 g wheat germ (n = 40) or placebo (n = 40) in a randomized double-blind clinical trial for 12 weeks. Depression, anxiety, stress scale-21 (DASS-21) questionnaire was used to assess the mental health of study participants. Serum BDNF was assessed at the baseline and end of intervention. Anthropometric indices were measured at the baseline, 6 and 12 weeks during the intervention.Results: A total of 75 subjects completed the trial. Compared with the placebo, wheat germ consumption led to a significant reduction in depression (P = .03) and stress (P = .04) scores. Moreover, a significant increase in serum BDNF concentrations was observed in the wheat germ group (P = .004), while there was no significant difference between the groups. Wheat germ intake had no significant effects on anthropometric indices and anxiety scores between the groups.Conclusion: Our findings showed that wheat germ consumption for 12 weeks could significantly reduce the stress and depression scores but had no significant effects on anxiety scale and anthropometric outcomes in patients with T2DM.
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Affiliation(s)
- Hamed Mohammadi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.,Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mozhgan Karimifar
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Zahra Heidari
- Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Maryam Zare
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Reza Amani
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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Wang J, Tang J, Ruan S, Lv R, Zhou J, Tian J, Cheng H, Xu E, Liu D. A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application. Food Chem 2021; 362:130066. [PMID: 34098434 DOI: 10.1016/j.foodchem.2021.130066] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 04/15/2021] [Accepted: 05/09/2021] [Indexed: 12/14/2022]
Abstract
Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food industry because of its nutritional and functional advantages. Nowadays, the utilization of cereal germ from animal feeds to foodstuff is a popular trend. CGs have high content of polyunsaturated fatty acids in their lipids (43.9-64.9% of total fatty acids), but they are also induced to oxidative rancidity under the catalytic reaction of enzymes. Chemical and structural properties of lipids in CGs are affected by different treatments. Thermal and non-thermal effects prevent lipid oxidation or promote lipid combination with starch/protein in CG. Thus, the functional properties and final quality of CG are directly changed. In this review, the chemical composition and application of CGs especially the endogenous lipids are summarized and the effects of various processes on CG lipids/matrices are discussed for CG future development.
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Affiliation(s)
- Jingyi Wang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shaolong Ruan
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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34
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Yang C, Liao AM, Cui Y, Yu G, Hou Y, Pan L, Chen W, Zheng S, Li X, Ma J, He J, Huang J. Wheat embryo globulin protects against acute alcohol-induced liver injury in mice. Food Chem Toxicol 2021; 153:112240. [PMID: 33932521 DOI: 10.1016/j.fct.2021.112240] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/26/2021] [Accepted: 04/21/2021] [Indexed: 01/06/2023]
Abstract
Wheat Embryo Globulin (WEG) is a high-quality plant-derived protein with anti-inflammatory, antioxidant, and immunity enhancement effects. WEG was prepared and characterized using free amino acid analysis, circular dichroism (CD), and scanning electron microscope (SEM). The liver protection effect of WEG on mice after acute alcohol stimulation was also investigated. Male KM mice were randomly divided into four groups (n = 10). Animals were orally administrated with WEG (60 mg/kg), silymarin (50 mg/kg), and the same volume of saline solution daily for 30 days, before administering an alcohol-intragastric injection. Results displayed that the liver index, the levels of serum total cholesterol (TC), serum triglyceride (TG), liver malondialdehyde (MDA) and the mRNA expression of CYP2E1were significantly decreased in WEG-treated mice compared with the model group. Meanwhile, the levels of serum high-density lipoprotein-cholesterol (HDL-C), hepatic reduced glutathione (GSH), superoxide dismutase (SOD) and the mRNA expression of ADH2 and ALDH2 were remarkably increased. Effect of WEG on histopathology of liver tissue confirmed its protective function. Meanwhile, GSH level of ileal was significantly increased, MDA was remarkably decreased in WEG-treated mice, which also indicated that WEG possessed a positive effect on intestinal micro ecological environment health to some extent. In conclusion, WEG is a promising agent for the prevention of acute alcoholic liver injury.
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Affiliation(s)
- Canrui Yang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China
| | - Ai-Mei Liao
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou, 450001, PR China.
| | - Yixiang Cui
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China
| | - Guanghai Yu
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou, 450001, PR China
| | - Yinchen Hou
- National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, 450001, PR China; College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, 450044, PR China
| | - Long Pan
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou, 450001, PR China
| | - Wenjing Chen
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China
| | - Shuainan Zheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China
| | - Xiaoxiao Li
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China
| | - Jiarui Ma
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China
| | - Jiangying He
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China
| | - Jihong Huang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou, 450001, PR China; Henan Cooperativity Medical Science and Technology Research Institute Co., LTD, Luoyang, 471000, PR China.
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Yu G, Ji X, Huang J, Liao A, Pan L, Hou Y, Hui M, Guo W. Immunity improvement and gut microbiota remodeling of mice by wheat germ globulin. World J Microbiol Biotechnol 2021; 37:64. [PMID: 33733383 DOI: 10.1007/s11274-021-03034-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 03/08/2021] [Indexed: 12/27/2022]
Abstract
The wheat germ protein (WG) and it's proteolytic peptide have a variety of biological activities. Our previous work showed that WG could improve immunity of the immunosuppressive mice established by cyclophosphamide. However, in the healthy condition and normal diet, as a supplementary food, the effects of immunity improvement and gut microbiota remodeling by the wheat germ globulin has not been studied yet. Here, we reported that WG could improve the immunity and remodel the gut microbiota of the mice, as a potentially safe functional supplementary food for the first time. The increase of interleukin-6 (IL-6) and the decrease of tumor necrosis factor α (TNF-α) and interleukin-10 (IL-10) indicated that WG could enhance the levels of activated T cells and monocytes and anti-inflammatory ability, meanwhile, the significant increase of immunoglobin G (lgG) and the notable decrease of the immunoglobin M (lgM) and immunoglobin A (lgA) illustrated that WG could improve immunity by promoting the differentiation and maturation process of B cells, compared with the NC group (normal control group). 16S rRNA sequencing showed WG could remodel the gut microbiota. At the phylum level, the Bacteroidetes were reduced and Firmicutes were increased in WG group, compared with NC group. At the genus level, the SCFA producing genera of unclassified_f_Lachnospiraceae, Blautia and especially the Roseburia (increased more than threefold) increased notably. Further, the level changes of cytokines and immunoglobulins were associated with the gut microbiota. This work showed that WG could improve immunity and has potential application value as an immune-enhancing functional food.
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Affiliation(s)
- Guanghai Yu
- College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou, 450001, P. R. China
| | - Xiaoguo Ji
- College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China
| | - Jihong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou, 450001, P. R. China.
| | - Aimei Liao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou, 450001, P. R. China
| | - Long Pan
- College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou, 450001, P. R. China
| | - Yinchen Hou
- National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, 450001, P. R. China
- Henan University of Animal Husbandry Economy, Zhengzhou, 450046, P. R. China
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Zhengzhou, 450001, P. R. China
| | - Weiyun Guo
- Food and Pharmacy College, Xuchang University, Xuchang, 461000, P. R. China
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Zakaria R, J Musa R, Faraj J, H Mahmoud Abudayeh Z, A Mohammed H. Evaluation of the Wheat Germ Oil Topical Formulations for Wound Healing Activity in Rats. Pak J Biol Sci 2021; 24:706-715. [PMID: 34486347 DOI: 10.3923/pjbs.2021.706.715] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Wheat Germ Oil (WGO), the flour-milling by-product of wheat has essential constituents for skin health care as vitamin E, B-complex, squalene and unsaturated fatty acids. Incorporate WGO into polymers of the cream and ointment bases and evaluate the wound healing potential of these WGO formulations in the rat-animal model. <b>Materials and Methods:</b> WGO creams and ointments were prepared in two concentrations, 10 and 20% and evaluated for storage stability, homogeneity and compatibility using Fourier Transform Infrared (FT-IR) spectrometry. An amount of 0.5 g of the WGO formulations was applied daily to the injured area of the rats back. Wounds were observed for any clinical changes and healing compared to the control animal group. <b>Results:</b> The WGO was compatible with the cream and ointment bases and physically stables over 60 days of storage. The formulations of WGO have induced dose-dependent wound healing properties however the ointment formulations were demonstrating wound healing activity significantly better than the creams at all the intervals of the treatment. Within three weeks, 20% WGO ointment has induced a 90%reduction in the wound size diameter. Also, wounds recovered by 50% in 10 and 14 days of treatment with 20% WGO ointment and cream, respectively. <b>Conclusion:</b> The results revealed that WGO is a potential wound-healing agent from the scope that WGO is a common cosmetic ingredient and available at affordable prices.
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Tolouie H, Mohammadifar MA, Ghomi H, Hashemi M. Argon and nitrogen cold plasma effects on wheat germ lipolytic enzymes: Comparison to thermal treatment. Food Chem 2020; 346:128974. [PMID: 33465571 DOI: 10.1016/j.foodchem.2020.128974] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 12/13/2020] [Accepted: 12/28/2020] [Indexed: 01/08/2023]
Abstract
The effects of argon and nitrogen cold plasma treatments on the lipolytic enzymes activity in wheat germ were investigated. Using argon as plasma gas, the residual activity of lipase and lipoxygenase decreased to 42.50% and 87.72%, respectively after 30 min. Switching plasma input gas to nitrogen, the residual activities of lipase and lipoxygenase after the same time of atmospheric cold plasma (ACP) treatment were 77.50% and 92.52%, respectively. The antioxidant potential and phenolic compounds show no significant difference during ACP duration. However, the remaining activities of lipase and lipoxygenase after 30 min steam autoclaving were 6.25% and 18.60%, respectively. Also, the antioxidant activity and total phenolic content reduced by 14.70% and 30.80%, respectively. In brief, the ACP treatment efficiency was function of the input gas and the treatment time. The presented results about the input gas impacts would be useful in industrial development of ACP application for wheat germ stabilization.
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Affiliation(s)
- Haniye Tolouie
- Department of Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, SøltoftsPlads, 2800 Kgs. Lyngby, Denmark.
| | - Hamid Ghomi
- Laser and Plasma Research Institute, Shahid Beheshti University, Evin, 1983963113 Tehran, Iran.
| | - Maryam Hashemi
- Microbial Biotechnology Department, Agricultural Biotechnology Research Institute of Iran (ABRII), AREEO, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
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Heo SJ, Kim AJ, Park MJ, Kang K, Soung DY. Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with Bacillus amyloliquefaciens 245. Foods 2020; 9:foods9111693. [PMID: 33228003 PMCID: PMC7699218 DOI: 10.3390/foods9111693] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 11/16/2020] [Accepted: 11/16/2020] [Indexed: 01/16/2023] Open
Abstract
Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lentils following solid-state fermentation (SSF) by Bacillus amyloliquefaciens 245. The metabolic profile during fermentation was screened using capillary electrophoresis time-of-flight mass spectrometry (CE-TOF-MS). The amino acids were quantitatively measured for the validation of the changes in metabolites. The activity of enzymes (e.g., amylase, protease, and fibrinolysis) and antioxidant capacity was also assessed to elucidate the functionality of FMG. The essential amino acid contents gradually increased as fermentation progressed. As the metabolites involved in the urea cycle and polyamine pathway were changed by fermentation, arginine was used as a substance to produce citrulline, ornithine, and agmatine. FMG showed dramatic increases in enzyme activity. FMG incubated for 36 h also displayed higher total phenolic contents and free radical scavenging ability than MG. The data suggest that FMG produced by Bacillus amyloliquefaciens 245 possess improved nutritional and functional quality, leading to their potential use as dietary supplements.
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Affiliation(s)
- Su Jin Heo
- Food Research Institute, CJ Cheil Jedang, 42, Gwanggyo-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16495, Korea; (S.J.H.); (A.-J.K.); (K.K.)
| | - Ah-Jin Kim
- Food Research Institute, CJ Cheil Jedang, 42, Gwanggyo-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16495, Korea; (S.J.H.); (A.-J.K.); (K.K.)
| | - Min-Ju Park
- BIO Research Institute, CJ Cheil Jedang, 42, Gwanggyo-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16495, Korea;
| | - Kimoon Kang
- Food Research Institute, CJ Cheil Jedang, 42, Gwanggyo-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16495, Korea; (S.J.H.); (A.-J.K.); (K.K.)
| | - Do Yu Soung
- Food Research Institute, CJ Cheil Jedang, 42, Gwanggyo-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16495, Korea; (S.J.H.); (A.-J.K.); (K.K.)
- Correspondence: ; Tel.: +82-31-8099-1244
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Arslan D, Demir MK, Acar A, Arslan FN. Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques. Food Technol Biotechnol 2020; 58:348-355. [PMID: 33281490 PMCID: PMC7709457 DOI: 10.17113/ftb.58.03.20.6638] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Accepted: 09/27/2020] [Indexed: 11/30/2022] Open
Abstract
RESEARCH BACKGROUND Utilization of wheat germ and wheat germ oil is limited due to high enzymatic activity and the presence of unsaturated fatty acids, which require stabilization techniques to overcome this problem. EXPERIMENTAL APPROACH In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 °C, microwave radiation at 180 and 360 W, and autoclave steaming) on both wheat germ and its oil were evaluated. RESULTS AND CONCLUSIONS Steaming caused the most dramatic changes in lipoxygenase activity, free fatty acid content, DPPH radical scavenging activity, and mass fractions of tocopherols and tocotrienols. Lower peroxide values were measured in the oil samples treated with convectional heating (160 °C) and steaming at temperatures above 100 °C. However, p-anisidine values of samples treated at higher temperatures were considerably greater than those of samples stabilized at lower temperatures. Oven heating at 160 °C was also one of the most effective treatments, after steaming, for the inactivation of lipoxygenase. Steaming significantly reduced mass fraction of total tocopherols, which was directly associated with the greater loss of β-tocopherol content. On the contrary, γ- and δ-tocopherol and tocotrienol homologues were abundant with higher amounts in steamed samples. α-Tocopherol and γ-tocotrienol were the most resistant isomers to stabilization processes. NOVELTY AND SCIENTIFIC CONTRIBUTION This study shows that the high temperature oven heating method, which is widely used in the industry for thermal stabilization of wheat germ, does not provide an advantage in oxidative stability compared to steaming and microwave applications. Steaming delayed oxidation in the germ, while further inhibiting lipoxygenase activity. Moreover, tocotrienols were more conservable. In industrial application, low-power microwave (180 instead of 360 W) and oven heating at lower temperature (90 instead of 160 °C) would be preferable.
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Affiliation(s)
- Derya Arslan
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Campus, Konya, Turkey
| | - M. Kürşat Demir
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Campus, Konya, Turkey
| | - Ayşenur Acar
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Campus, Konya, Turkey
| | - Fatma Nur Arslan
- Department of Chemistry, Faculty of Science, Karamanoğlu Mehmetbey University, Karaman, Turkey
- Van’t Hoff Institute for Molecular Sciences, Analytical Chemistry Group, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, Netherlands
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Tongbram T, Bora J, Senthil A, Kumar S. Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products. Journal of Food Science and Technology 2020; 57:2739-2749. [PMID: 32549624 DOI: 10.1007/s13197-020-04310-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/08/2020] [Accepted: 02/20/2020] [Indexed: 10/24/2022]
Abstract
Triple ground whole-wheat flour with 18.45% damaged starch was partially substituted by double sifted full-fat stabilised rice bran (SRB) and undamaged-stabilised-debitterised-wheat germ (USDWG) flour to produce high TDF (total dietary fibre), high protein flour for chapati. Five formulations, F1-5 with up to 15% SRB and 20% USDWG incorporations on weight basis were used for baking chapatis. The most sensorially and functionally acceptable formulation (F4), had 10% SRB and 15% USDWG, showed significant (P < 0.05) improvement in desired parameters viz. TDF increased 16.83 ± 0.06% to 18.59 ± 0.03%, crude protein from 14.43 ± 0.06 to 19.52 ± 0.10% and in vitro starch digestibility decreased 8.30 ± 0.10% to 7.55 ± 0.01% when compared to control chapati. Texture profiling and sensory analysis indicated F4 formulation had overall acceptable qualities than chapati made from control, commercial and target flours. Water was completely replaced by liquid whey during chapati making, which showed promising results; Formulation F5 (15% SRB and 20% USDWG) scored 20.2% TDF and 22.7% protein. The above findings are useful for developing TDF and protein dense, low GI functional food, utilizing common industrial by-products at 20% lesser cost.
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Affiliation(s)
| | - Jinku Bora
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Amudha Senthil
- Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute, Mysuru, India
| | - Sourav Kumar
- Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
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Aksoz E, Korkut O, Aksit D, Gokbulut C. Vitamin E (α‐, β + γ‐ and δ‐tocopherol) levels in plant oils. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3585] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Elif Aksoz
- Department of Medical Pharmacology Faculty of Medicine Balikesir University Balikesir Turkey
| | - Oguzhan Korkut
- Department of Medical Pharmacology Faculty of Medicine Balikesir University Balikesir Turkey
| | - Dilek Aksit
- Department of Pharmacology and Toxicology Faculty of Veterinary Balikesir University Balikesir Turkey
| | - Cengiz Gokbulut
- Department of Medical Pharmacology Faculty of Medicine Balikesir University Balikesir Turkey
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Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02446-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Zaid AN, Al Ramahi R. Depigmentation and Anti-aging Treatment by Natural Molecules. Curr Pharm Des 2020; 25:2292-2312. [PMID: 31269882 DOI: 10.2174/1381612825666190703153730] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Accepted: 06/20/2019] [Indexed: 11/22/2022]
Abstract
Natural molecules are becoming more accepted choices as cosmetic agents, many products in the market today claim to include natural components. Plants include many substances that could be of a value in the whitening of the skin and working as anti-aging agents. A wide range of articles related to natural skin whitening and anti-aging agents have been reviewed. Many plant-derived and natural molecules have shown to affect melanin synthesis by different mechanisms, examples include Arbutin, Ramulus mori extract, Licorice extract, Glabridin, Liquiritin, Kojic acid, Methyl gentisate, Aloesin, Azelaic acid, Vitamin C, Thioctic acid, Soya bean extracts, Niacinamide, α and β-hydroxy acids, Lactic acid, Chamomile extract, and Ellagic acid. Some of the widely used natural anti-aging products as natural antioxidants, collagen, hyaluronic acid, and coenzyme Q can counteract the effects of reactive oxygen species in skin cells and have anti-aging properties on the skin. It was concluded that many natural products including antioxidants can prevent UV-induced skin damage and have whitening and anti-aging effects. It is very important to develop and stabilize appropriate methods for the evaluation of the whitening and anti-aging capacity of natural products and their exact mechanism of action to ensure real efficacy based on evidence-based studies. The attention should be oriented on the formulations and the development of an appropriate vehicle to ensure suitable absorption of these natural products in addition to evaluating the suitable concentration of these molecules required having the desired effects without causing harmful side effects.
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Affiliation(s)
- Abdel Naser Zaid
- Pharmacy Department, Faculty of Medicine and Health Sciences, An-Najah National University, Nablus, Palestinian Territory, Occupied
| | - Rowa' Al Ramahi
- Pharmacy Department, Faculty of Medicine and Health Sciences, An-Najah National University, Nablus, Palestinian Territory, Occupied
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Papizadeh M, Rohani M, Hosseini SN, Shojaosadati SA, Nahrevanian H, Talebi M, Pourshafie MR. Screening for efficient nitrogen sources for overproduction of the biomass of the functionally probiotic L. plantarum strain RPR42 in a cane molasses-based medium. AMB Express 2020; 10:53. [PMID: 32185601 PMCID: PMC7078425 DOI: 10.1186/s13568-020-00976-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Accepted: 02/26/2020] [Indexed: 11/10/2022] Open
Abstract
Nitrogen source has a vital role for the efficient growth of lactobacilli. The effects of cheese whey, corn steep liquor, and wheat germ extract on the growth of L. plantarum strain RPR42 in cane molasses-based media was evaluated using various approaches of design of experiments. Our results showed that such protein-rich agricultural by-products significantly increase the biomass production of the strain RPR42 in cane molasses-based media. The most affecting nitrogenous material was cheese whey followed by CSL and the minor effect was reported for wheat germ extract as revealed in factorial and Box–Behnken design experiments. The replacement of costly beef extract and yeast extract with a defined mixtures of the above nitrogenous agricultural by-products in cane molasses-based medium led to production of up to 12.64 g/L/24 h of dry biomass of strain RPR42. A detectable cell density of strain RPR42 (~ 9.81 × 109 CFU/mL 24 h) which was observed in such an economic medium showed that the large-scale production of the strain RPR42 tend to be feasible at significantly low costs.
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45
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Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts. Processes (Basel) 2020. [DOI: 10.3390/pr8030307] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture contents are considered to be an issue for global food industries. These byproducts and coproducts spontaneously undergo chemical, biochemical, or microbial deteriorations due to high storage-temperatures, and consequently are turned into direct animal feed sources or even just treated as waste with eutrophication activity. This review provides an overview of selected mass-produced botanical food byproducts and coproducts (BFBC) including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via proper drying technologies being employed. This review includes the current production of the above-mentioned agricultural products, the nutritional aspects of them, and the sustainable utilization of their coproducts. Additionally, the possible drying kinetics for value-added prospects are discussed.
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46
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A wheat germ-derived peptide YDWPGGRN facilitates skin wound-healing processes. Biochem Biophys Res Commun 2020; 524:943-950. [PMID: 32059850 DOI: 10.1016/j.bbrc.2020.01.162] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Accepted: 01/29/2020] [Indexed: 12/29/2022]
Abstract
Wheat germ derivatives have been shown to inhibit inflammation-related diseases. In this study, a small peptide (YDWPGGRN) isolated from wheat germ was used to study its anti-inflammatory activity and its application in skin wound healing. Both the in vitro and in vivo results clearly showed that YDWPGGRN significantly inhibited the LPS-stimulated NO, IL-1β, IL-6 and TNF-α production but promoted the release of an anti-inflammatory cytokine, IL-10. In addition, YDWPGGRN directly enhanced the proliferation and migration of HaCaT cells and L929 cells. Furthermore, the results demonstrated that YDWPGGRN was able to stimulate angiogenesis and collagen production in wound areas, consequently accelerating the skin wound-healing processes in a rat model with a full thickness dermal wound. The current findings suggest that YDWPGGRN promotes wound healing by anti-inflammatory reactions and enhances the proliferation and migration of keratinocytes and fibroblasts; therefore, it may be applicable for skin wound therapeutics.
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47
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Sagara T, Bhandari DR, Spengler B, Vollmann J. Spermidine and other functional phytochemicals in soybean seeds: Spatial distribution as visualized by mass spectrometry imaging. Food Sci Nutr 2020; 8:675-682. [PMID: 31993191 PMCID: PMC6977421 DOI: 10.1002/fsn3.1356] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 10/29/2019] [Accepted: 11/04/2019] [Indexed: 12/23/2022] Open
Abstract
Soybean seeds contain phytochemicals such as polyamines and isoflavones, which have been identified as functional components mediating health benefits in association with the consumption of soy foods. While a clear picture of the spatial distribution of these components within the seed is lacking, such information would be important to enhance or reduce their concentration in respective foods through processing. Thus, the objective of the present study was to visualize the most relevant components with respect to their distribution in soybean seeds. Mature soybean seeds were subject to atmospheric-pressure scanning-microprobe matrix-assisted laser desorption/ionization (AP-SMALDI) combined with a Fourier-transform orbital trapping mass spectrometer to generate high-resolution chemical images of phytochemical distribution. Based on seed cross sections, differential distributions of functional components were found between soybean cotyledon and germ (shoot, hypocotyl, root) regions. Spermidine and spermine were present in higher concentrations in the germ rather than in cotyledons with highest concentrations in root and shoot meristem tissues. Differential concentrations of spermidine and other components between the germ and cotyledon regions were confirmed by seed fractioning. In contrast to polyamines spermidine and spermine, the different types of daidzein, glycitein, and genistein isoflavones were all visualized in root parenchyma tissue exclusively. Overall, mass spectrometry imaging of soybean seeds revealed clear insights into the differential distribution of functional phytochemicals. Based on their distribution and depending on specific needs, spermidine and isoflavones can either be enriched or reduced during food processing by separating cotyledon and germ fractions.
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Affiliation(s)
- Tatsuya Sagara
- Department of Crop SciencesUniversity of Natural Resources and Life Sciences Vienna (BOKU)Tulln an der DonauAustria
| | - Dhaka Ram Bhandari
- Institute of Inorganic and Analytical ChemistryJustus Liebig University GiessenGiessenGermany
| | - Bernhard Spengler
- Institute of Inorganic and Analytical ChemistryJustus Liebig University GiessenGiessenGermany
| | - Johann Vollmann
- Department of Crop SciencesUniversity of Natural Resources and Life Sciences Vienna (BOKU)Tulln an der DonauAustria
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48
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Mohammadi H, Karimifar M, Heidari Z, Zare M, Amani R. The effects of wheat germ supplementation on metabolic profile in patients with type 2 diabetes mellitus: A randomized, double-blind, placebo-controlled trial. Phytother Res 2019; 34:879-885. [PMID: 31828863 DOI: 10.1002/ptr.6570] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 10/20/2019] [Accepted: 11/12/2019] [Indexed: 01/14/2023]
Abstract
The aim of the present trial was to examine the effects of wheat germ (WG) consumption on metabolic control and oxidative stress status of type 2 diabetes mellitus (T2DM) patients. Eighty participants with T2DM were randomly allocated to receive 20-g WG (n = 40) or placebo (n = 40) in a randomized double-blind clinical trial for 12 weeks. Serum lipid profiles, glycaemic indices, total antioxidant capacity, and malondialdhyde (MDA) were assessed. A total of 75 subjects completed the trial. Compared with the placebo, WG consumption led to significant reduction in total cholesterol (TC) concentrations (p = .04). There was a trend regarding TC to high density lipoprotein ratio (p = .08) following 12 weeks WG consumption, although they were not statistically significant after correcting for multiple testing. In addition, within-group comparison revealed a significant rise in total antioxidant capacity concentration (p = .001) in WG group. We observed no significant effects of WG intake on glycaemic status, blood pressure, MDA, triglyceride, and low density lipoprotein levels. WG consumption for 12 weeks could decrease serum TC levels and had no significant effects on other metabolic variables and MDA in patients with T2DM. Though observed health benefit effects were small, it might lead to a major impact on wider public health.
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Affiliation(s)
- Hamed Mohammadi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.,Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mozhgan Karimifar
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Zahra Heidari
- Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Maryam Zare
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Reza Amani
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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49
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Enzyme Treatment Alters the Anti-Inflammatory Activity of the Water Extract of Wheat Germ In Vitro and In Vivo. Nutrients 2019; 11:nu11102490. [PMID: 31623257 PMCID: PMC6835500 DOI: 10.3390/nu11102490] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/02/2019] [Accepted: 10/15/2019] [Indexed: 01/18/2023] Open
Abstract
Wheat germ is rich in quinones that exist as glycosides. In this study, we used Celluclast 1.5L to release the hydroxyquinones, which turn into benzoquinone, and prepared the water extract from enzyme-treated wheat germ (EWG). We investigated whether enzyme treatment altered the anti-inflammatory activity compared to the water extract of untreated wheat germ (UWG). UWG inhibited the production of inducible nitric oxide synthase (iNOS) and interleukin (IL)-12 and induced the production of IL-10 and heme oxygenase (HO)-1 in lipopolysaccharide (LPS)-stimulated macrophages. Enzyme treatment resulted in greater inhibition of iNOS and IL-10 and induction of HO-1 compared to UWG, possibly involving the modulation of nuclear factor (NF)-κB, activator protein 1 (AP-1) and nuclear factor erythroid 2-related factor (Nrf2). Mice fed UWG or EWG had decreased serum tumor necrosis factor (TNF)-α and increased serum IL-10 levels after intraperitoneal injection of LPS, with UWG being more effective for IL-10 and EWG more effective for TNF-α. Hepatic HO-1 gene was only expressed in mice fed EWG. We provide evidence that enzyme treatment is a useful biotechnology tool for extracting active compounds from wheat germ.
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50
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Mu Y, Sun J, Wang S, Wang L, Xu B. Study of the interfacial activity of wheat germ lipase. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Y. Mu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - J. Sun
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - S. Wang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - L. Wang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - B. Xu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
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