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Wen J, Sui Y, Shi J, Cai S, Xiong T, Cai F, Zhou L, Li S, Mei X. In Vitro Gastrointestinal Digestion of Various Sweet Potato Leaves: Polyphenol Profiles, Bioaccessibility and Bioavailability Elucidation. Antioxidants (Basel) 2024; 13:520. [PMID: 38790625 PMCID: PMC11117659 DOI: 10.3390/antiox13050520] [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: 03/05/2024] [Revised: 04/03/2024] [Accepted: 04/08/2024] [Indexed: 05/26/2024] Open
Abstract
The chemical composition discrepancies of five sweet potato leaves (SPLs) and their phenolic profile variations during in vitro digestion were investigated. The results indicated that Ecaishu No. 10 (EC10) provided better retention capacity for phenolic compounds after drying. Furthermore, polyphenols were progressively released from the matrix as the digestion process proceeded. The highest bioaccessibility of polyphenols was found in EC10 intestinal chyme at 48.47%. For its phenolic profile, 3-, 4-, and 5-monosubstituted caffeoyl quinic acids were 9.75%, 57.39%, and 79.37%, respectively, while 3,4-, 3,5-, and 4,5-disubstituted caffeoyl quinic acids were 6.55, 0.27 and 13.18%, respectively. In contrast, the 3,4-, 3,5-, 4,5-disubstituted caffeoylquinic acid in the intestinal fluid after dialysis bag treatment was 62.12%, 79.12%, and 62.98%, respectively, which resulted in relatively enhanced bioactivities (DPPH, 10.51 μmol Trolox/g; FRAP, 8.89 μmol Trolox/g; ORAC, 7.32 μmol Trolox/g; IC50 for α-amylase, 19.36 mg/g; IC50 for α-glucosidase, 25.21 mg/g). In summary, desirable phenolic acid release characteristics and bioactivity of EC10 were observed in this study, indicating that it has potential as a functional food ingredient, which is conducive to the exploitation of the sweet potato processing industry from a long-term perspective.
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Affiliation(s)
- Junren Wen
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yong Sui
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
| | - Jianbin Shi
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
| | - Sha Cai
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
| | - Tian Xiong
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
| | - Fang Cai
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
| | - Lei Zhou
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
- National R & D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
- Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Product, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuyi Li
- National R & D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
- Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Product, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xin Mei
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.)
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Moloto MR, Akinola SA, Seke F, Shoko T, Sultanbawa Y, Shai JL, Remize F, Sivakumar D. Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion. Foods 2023; 12:foods12081701. [PMID: 37107496 PMCID: PMC10137366 DOI: 10.3390/foods12081701] [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: 03/12/2023] [Revised: 04/07/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Fermentation reduced the pH from 6.57 to 5.05 after 48 h. The TTA increased with the fermentation period, whilst the TSS reduced. Fermentation of the smoothies resulted in the least colour changes (∆E) in VOP 1 after 48 h. Fermentation of cowpea smoothies (VOP 1, VOP 3, and VOP 4) improved the antioxidant capacity (FRAP, DPPH, and ABTS), which was attributed to the increase in total phenolic compounds and carotenoid constituents in all of the fermented cowpea smoothies. VOP 1 was further selected for analysis due to its high phenolic content and antioxidant activity. The VOP 1 smoothie fermented for 24 h showed the lowest reduction in TPC (11%) and had the highest antioxidant (FRAP, DPPH, and ABTS) activity. Ltp. plantarum 75 was viable and survived the harsh conditions of the gastrointestinal tract, and, hence, could be used as a probiotic. VOP 1 intestinal digesta showed significantly higher glucose uptake relative to the undigested and the gastric digesta, while the gastric phase had higher levels of α-amylase and α-glucosidase compared to the undigested samples.
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Affiliation(s)
- Mapula R Moloto
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa
| | - Stephen A Akinola
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa
| | - Faith Seke
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa
| | - Tinotenda Shoko
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa
| | - Yasmina Sultanbawa
- Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Elkhorn Building (#1024), 80 Meiers Road, Indooroopilly, Brisbane, QLD 4068, Australia
| | - Jerry L Shai
- Department of Biomedical Sciences, Tshwane University of Technology, Arcadia, Pretoria 0001, South Africa
| | - Fabienne Remize
- SPO, Université de Montpellier, Université de La Réunion, Institut Agro, INRAE, 2 Place Viala, F-34000 Montpellier, France
| | - Dharini Sivakumar
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa
- Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Elkhorn Building (#1024), 80 Meiers Road, Indooroopilly, Brisbane, QLD 4068, Australia
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In Silico Identification of Peptides with PPARγ Antagonism in Protein Hydrolysate from Rice (Oryza sativa). Pharmaceuticals (Basel) 2023; 16:ph16030440. [PMID: 36986539 PMCID: PMC10057873 DOI: 10.3390/ph16030440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/04/2023] [Accepted: 03/10/2023] [Indexed: 03/17/2023] Open
Abstract
At least half the population in industrialized countries suffers from obesity due to excessive accumulation of adipose tissue. Recently, rice (Oryza sativa) proteins have been considered valuable sources of bioactive peptides with antiadipogenic potential. In this study, the digestibility and bioaccessibility in vitro of a novel protein concentrate (NPC) from rice were determined through INFOGEST protocols. Furthermore, the presence of prolamin and glutelin was evaluated via SDS-PAGE, and their potential digestibility and the bioactivity of ligands against peroxisome proliferator-activated receptor gamma (PPARγ) were explored by BIOPEP UWM and HPEPDOCK. For the top candidates, molecular simulations were conducted using Autodock Vina to evaluate their binding affinity against the antiadipogenic region of PPARγ and their pharmacokinetics and drug-likeness using SwissADME. Simulating gastrointestinal digestion showed a recovery of 43.07% and 35.92% bioaccessibility. The protein banding patterns showed the presence of prolamin (57 kDa) and glutelin (12 kDa) as the predominant proteins in the NPC. The in silico hydrolysis predicts the presence of three and two peptide ligands in glutelin and prolamin fraction, respectively, with high affinity for PPARγ (≤160). Finally, the docking studies suggest that the prolamin-derived peptides QSPVF and QPY (−6.38 & −5.61 kcal/mol, respectively) have expected affinity and pharmacokinetic properties to act as potential PPARγ antagonists. Hence, according to our results, bioactive peptides resulting from NPC rice consumption might have an antiadipogenic effect via PPARγ interactions, but further experimentation and validation in suitable biological model systems are necessary to gain more insight and to provide evidence to support our in silico findings.
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de Souza EL, de Oliveira KÁR, de Oliveira MEG. Influence of lactic acid bacteria metabolites on physical and chemical food properties. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Chen Y, Wang Y, Zhu A, Zhang L, Zhang X, Zhang J, Zhang C. UPLC-TOF/MS-based metabolomics reveals the chemical changes and in vitro biological effects in fermentation of white ginseng by four probiotics. Front Microbiol 2022; 13:1022200. [PMID: 36504795 PMCID: PMC9729340 DOI: 10.3389/fmicb.2022.1022200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 11/07/2022] [Indexed: 11/25/2022] Open
Abstract
Microbial fermentation is a useful method for improving the biological activity of Chinese herbal medicine. Herein, we revealed the effects of solid-state fermentation by Lactiplantibacillus plantarum, Bacillus licheniformis, Saccharomyces cerevisiae, Eurotium cristatum and multiple strains on total flavonoid content, total phenol content, as well as antioxidants, α-amylase inhibitory activities and α-glucosidase inhibitory activities in white ginseng (WG). Metabolite differences between non-fermented and fermented WG by different probiotics were comprehensively investigated using ultra-performance liquid chromatography time-of-flight mass spectrometry (UPLC-TOF-MS). Results showed that the total flavonoid content, ferric reducing antioxidant power, scavenging activities of DPPH radical and ABTS radical, α-amylase inhibitory activities and α-glucosidase inhibitory activities of WG were considerably enhanced after processing by solid-state fermentation in all strains. The total phenol content was increased by E. cristatum and B. licheniformis fermentation, but decreased by L. plantarum, S. cerevisiae and multi-strain fermentation. Additionally, E. cristatum exhibited stronger biotransformation activity on WG compared to other strains. Significant differential metabolites were mainly annotated as prenol lipids, carboxylic acids and derivatives, flavonoids, polyphenols, coumarins and derivatives. Correlation analysis further showed that changes of these metabolites were closely related to antioxidant and hypoglycemic effects. Our results confirmed that fermentation of WG by different probiotics has distinct effects on biological activities and metabolite composition, and indicating fermentation as an important novel strategy to promote components and bioactivities of WG.
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Influence of encapsulation with chitosan and tragacanth gum on physicochemical and overall impression of probiotic pineapple juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01712-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup. FERMENTATION 2022. [DOI: 10.3390/fermentation8110589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, and sensory properties to determine the most suitable strain for HST production. The results showed that among the seven lactic acid bacteria strains used to inoculate fermented HST, Lactiplantibacillus plantarum SQ-4 exhibited the most excellent fermentation characteristics. SQ-4 rapidly reduced the HST’s pH by 0.77. It significantly increased the HST’s color, organic acids, total phenols, carotenoids, lycopene, and free radical scavenging ability. Lactiplantibacillus plantarum SQ-4 was an excellent starter for preparing HST with good acid production capacity, moderate sourness and spiciness, and good sensory and other characteristics. Each starter produces its distinct flavor components. α-Pinene, myrcene, α-copaene, and guaiol were vital aroma compounds in HST fermentation by the starter. This study laid a foundation for selecting HST starters and potential industrial production.
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Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196628. [PMID: 36235165 PMCID: PMC9572390 DOI: 10.3390/molecules27196628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/30/2022] [Accepted: 10/04/2022] [Indexed: 11/18/2022]
Abstract
The literature reports that the consumption of common buckwheat (Fagopyrum esculentum Moench), exactly the polyphenols it contains, is associated with a wide spectrum of health benefits. Therefore, the determination of the bioaccessibility of phenolic acids and flavonoids from buckwheat biscuits formulated from liquid-state fermented flours (BBF) by selected lactic acid bacteria (LAB) after gastrointestinal digestion was addressed in this study. Bioaccessibility could be defined as the fraction of a compound that is released from the food matrix in the gastrointestinal lumen and used for intestinal absorption. The bioaccessibility of eight phenolic acids (protocatechuic, vanillic, syringic ferulic, caffeic, sinapic, p-coumaric, and t-cinnamic) and six flavonoids (epicatechin, vitexin, orientin, apigenin, kaempferol, and luteolin) were provided for BBF and BBC (buckwheat biscuits prepared from fermented and unfermented flours, respectively). The bioaccessibility indexes (BI) indicated the high bioaccessibility of phenolic acids and improved bioaccessibility of flavonoids from BBF. Moreover, the data provide evidence for the suitability of selected LAB strains to be used as natural sour agents for further bakery product development rich in phenolic acids and flavonoids with LAB-dependent bioaccessibility.
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The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion. Foods 2022; 11:foods11172702. [PMID: 36076887 PMCID: PMC9455754 DOI: 10.3390/foods11172702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/17/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. The MJs from three cultivars ('Sabre', 'Peach', and 'Tommy Atkins') were fermented using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56), and their combination (L56 + 75). Fermented MJs were digested and fractions: gastric (GF), intestinal (IF), and dialysis (DF) were analyzed for total polyphenolic content (TPC), antioxidant activity (FRAP), 1-diphenyl-2-picrylhydrazyl (DPPH), and 2.2-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS). In addition, the carotenoid content and the LAB population were determined from the GF and IF. After digestion, TPC decreased while fermentation improved its bioaccessibility. L75-fermented 'Sabre' MJs had the highest bioaccessible TPC in the GF (75.65%), IF (50.10%), and DF (32.52%) while L56 'Peach' MJs increased the β-carotene bioaccessibility by 1.32-fold at GF and IF (1.21-fold). When compared to the other two juices, 'Sabre' and 'Peach' MJs fermented with L75 showed the highest IC50 values for DPPH and ABTS. Generally, L75-fermented 'Sabre' MJs had the highest LAB survival at both GF (7.57 Log CFU/mL) and IF (7.45 Log CFU/mL) and hold potential as probiotic juices. L56-fermented 'Sabre' MJs would ensure the delivery of four times the carotenoid recommended dietary allowance (RDA) to a target site in the body while L75-fermented 'Peach' MJs could be used to effectively counteract oxidants in the body system.
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Hu Y, Lin Q, Zhao H, Li X, Sang S, McClements DJ, Long J, Jin Z, Wang J, Qiu C. Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Melon-based smoothies: process optimization and effect of processing and preservation on the quality attributes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01466-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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12
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Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility. Food Chem X 2022; 14:100303. [PMID: 35450143 PMCID: PMC9018142 DOI: 10.1016/j.fochx.2022.100303] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 03/28/2022] [Accepted: 04/04/2022] [Indexed: 11/23/2022] Open
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Cele NP, Akinola SA, Manhivi VE, Shoko T, Remize F, Sivakumar D. Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation. Foods 2022; 11:foods11050682. [PMID: 35267315 PMCID: PMC8909300 DOI: 10.3390/foods11050682] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/19/2022] [Accepted: 02/21/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented ‘Sabre’ MJ, while L75-fermented ‘Peach’ MJ had higher ABTS activity (p < 0.05). In contrast, the L56 strain enhanced β-carotene retention, with improved colour properties in L56-fermented ‘Peach’ MJ. Fermentation with L75 in ‘Sabre’ and ‘Peach’ MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the ‘Peach’ and ‘Sabre’ mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish ‘Peach’ and ‘Sabre’ MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the ‘Sabre’ MJ fermented with L75 from the other treatments. ‘Sabre’ and ‘Peach’ MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.
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Affiliation(s)
- Nobahle P. Cele
- Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (N.P.C.); (S.A.A.); (V.E.M.); (T.S.)
| | - Stephen A. Akinola
- Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (N.P.C.); (S.A.A.); (V.E.M.); (T.S.)
| | - Vimbainashe E. Manhivi
- Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (N.P.C.); (S.A.A.); (V.E.M.); (T.S.)
| | - Tinotenda Shoko
- Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (N.P.C.); (S.A.A.); (V.E.M.); (T.S.)
| | - Fabienne Remize
- INRAE, Institut Agro Montpellier, SupAgro et, Université de Montpellier, F-34000 Montpellier, France;
- Qualisud, Chemin de l’lrat, Université La Réunion, F-97410 Saint Pierre, France
| | - Dharini Sivakumar
- Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (N.P.C.); (S.A.A.); (V.E.M.); (T.S.)
- Correspondence:
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Phahlane CJ, Laurie SM, Shoko T, Manhivi VE, Sivakumar D. An Evaluation of Phenolic Compounds, Carotenoids, and Antioxidant Properties in Leaves of South African Cultivars, Peruvian 199062.1 and USA's Beauregard. Front Nutr 2021; 8:773550. [PMID: 34901120 PMCID: PMC8662696 DOI: 10.3389/fnut.2021.773550] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Accepted: 10/26/2021] [Indexed: 11/13/2022] Open
Abstract
In this study, leaves of sweet potato cultivars from South Africa (“Ndou,” “Bophelo,” “Monate,” and “Blesbok”), “Beauregard,” a sweet potato cultivar from the USA, and a Peruvian cultivar “199062. 1” were analyzed using UPLC/QTOF/MS and chemometrics, with the aim of characterizing the locally developed sweet potato cultivars and comparing them with already well-known established varieties on the market. A set of 13 phenolic compounds was identified. A partial least squares discriminant analysis, a hierarchical cluster analysis, and variables importance in projection were used to successfully distinguish sweet potato varieties based on their distinct metabolites. Caffeic acid enabled to distinguish Cluster 1 leaves of varieties (“Beauregard” and “Ndou”) from Cluster 2 (“199062.1,” “Bophelo,” “Monate,” and “Blesbok”). The leaves of “Bophelo” contained the highest concentrations of rutin, quercetin 3-O-galactoside, 3-caffeoylquinic acid (3-CQA), (5-CQA), 1,3 dicaffeoylquinic acid (1,3-diCQA), 1,4-diCQA, and 3,5-diCQA. Furthermore, Bophelo leaves showed the highest antioxidant activities (FRAP 19.69 mM TEACg−1 and IC50 values of (3.51 and 3.43 mg ml−1) for DPPH and ABTS, respectively, compared to the other varieties. Leaves of “Blesbok” contained the highest levels of β-carotene (10.27 mg kg−1) and zeaxanthin (5.02 mg kg−1) on a dry weight basis compared to all other varieties. This study demonstrated that the leaves of local cultivars “Bophelo” and “Blesbok” have the potential to become functional ingredients for food processing.
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Affiliation(s)
- Charmaine J Phahlane
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa.,Agricultural Research Council-Vegetable, Industrial and Medicinal Plants (ARC-VIMP), Pretoria, South Africa
| | - Sunette M Laurie
- Agricultural Research Council-Vegetable, Industrial and Medicinal Plants (ARC-VIMP), Pretoria, South Africa
| | - Tinotenda Shoko
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Vimbainashe E Manhivi
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
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Mashitoa FM, Manhivi VE, Akinola SA, Garcia C, Remize F, Shoko T, Sivakumar D. Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15937] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Florence M. Mashitoa
- Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
| | - Vimbainashe E. Manhivi
- Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
| | - Stephen A. Akinola
- Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
| | - Cyrielle Garcia
- Qualisud Univ MontpellierCIRAD, Institut AgroAvignon UniversitéUniv de La RéunionESIROI Montpellier France
| | - Fabienne Remize
- Qualisud Univ MontpellierCIRAD, Institut AgroAvignon UniversitéUniv de La RéunionESIROI Montpellier France
| | - Tinotenda Shoko
- Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
| | - Dharini Sivakumar
- Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
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Putri DP, Wahyuningtyas AP, Al-Baarri AN, Maharani N. The effect of chayote leaves (Sechium edule)’s flavonoid fraction on the reduction of the serum uric acid levels through the inhibition of xanthine oxidase activity. POTRAVINARSTVO 2021. [DOI: 10.5219/1667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Uric acid is the final product of purine metabolism and is categorized as hyperuricemia when it reaches >6.0 mg.dL-1 for women and >7.0 mg.dL-1 for men. The chayote leaves (Sechium edule) contain a high amount of flavonoid and might be used as an alternative to reduce hyperuricemia. The purpose of this study is to analyze the effect of chayote leaves (Sechium edule)’s flavonoid fraction on the level of uric acid and the activity of xanthine oxidase (XO) in Sprague Dawley Rats. The flavonoid fraction (FF) was obtained by extracting the chayote leaves, fractionating with n-hexane, hydrolyzing with HCl, and finally re-fractionating with ethyl acetate. Thirty male Sprague Dawley rats were induced for hyperuricemia by potassium oxonate and broth block for 21 days, and the interventions were given orally for 14 days. The rats were divided randomly into five groups: normal control (K-), hyperuricemia control (K+), hyperuricemia with FF dose 50 mg.200g-1 body weight (P1), hyperuricemia with FF dose 100 mg.200g-1 body weight (P2) and hyperuricemia with allopurinol 1.8 mg.200g-1 body weight. Xanthine oxidase activity was measured by CheKineTM Xanthine Oxidase Assay Kit, with simple colorimetry methods. The statistical analysis for XO activity was done using Kruskal-Wallis followed by Mann Whitney. The results showed that chayote leaves (Sechium edule)’s flavonoid fraction contains apigenin, apigenin o-glucoside, and luteolin. It also has antioxidant activity with 98.45% inhibition. There was a significant reduction in xanthine oxidase activity in groups treated with FF (p <0.005). The best dose of FF affecting XO activity was 100 mg.200g-1 body weight. The combination of FF and allopurinol can be more effective in decreasing uric acid levels by inhibiting XO activity.
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Mashitoa FM, Akinola SA, Manhevi VE, Garcia C, Remize F, Slabbert RM, Sivakumar D. Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion. Foods 2021; 10:foods10050962. [PMID: 33924943 PMCID: PMC8145966 DOI: 10.3390/foods10050962] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/25/2021] [Accepted: 04/25/2021] [Indexed: 12/23/2022] Open
Abstract
This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains Lactiplantibacillus plantarum 75 (L75*D2; L75*D7), Weissella cibaria64 (W64*D2; W64*D7) and Leuconostoc pseudomesenteroides 56 (L56*D2; L56*D7), respectively. Non-fermented samples at 0 (PPD0), 2 (PPD2) and 7 days (PPD7) served as controls. pH was reduced with fermentation and was lowest in L56*D2 (3.03) and L75*D2 (3.16) after storage. The colour change (ΔE) increased with the fermentation and storage of purees; L75*D7 showed the highest ΔE (13.8), and its sourness reduced with storage. The fermentation by W64*D7 and L75*D7 increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the L56*D7 and PPD7. Fermentation by W64*D7 and L75*D7 significantly improved the antioxidant capacity of the dialysed fraction compared to the L56*D7 or PPD7. L56*D7-fermented papaya puree showed the highest inhibitory effect of α-glucosidase activity followed by L75*D7. L75*D7 had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of Lpb. plantarum 75 for fermenting papaya puree.
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Affiliation(s)
- Florence M. Mashitoa
- Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South Africa; (F.M.M.); (R.M.S.)
| | - Stephen A. Akinola
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South Africa; (S.A.A.); (V.E.M.)
| | - Vimbainashe E. Manhevi
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South Africa; (S.A.A.); (V.E.M.)
| | - Cyrielle Garcia
- Qualisud, Univ Montpellier, Univ de La Réunion, CIRAD, Institut Agro, Avignon Université, F-34398 Montpellier, France; (C.G.); (F.R.)
| | - Fabienne Remize
- Qualisud, Univ Montpellier, Univ de La Réunion, CIRAD, Institut Agro, Avignon Université, F-34398 Montpellier, France; (C.G.); (F.R.)
| | - Retha. M. Slabbert
- Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South Africa; (F.M.M.); (R.M.S.)
| | - Dharini Sivakumar
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South Africa; (S.A.A.); (V.E.M.)
- Correspondence:
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