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Dos Santos Lima A, Maltarollo VG, Araújo Vieira do Carmo M, Cezar Pinheiro L, Mendanha Cruz T, Augusto Ribeiro de Barros F, Pap N, Granato D, Azevedo L. Blackcurrant press cake by-product: Increased chemical bioaccessibility and reduced antioxidant protection after in vitro simulation of gastrointestinal digestion. Food Res Int 2024; 182:114099. [PMID: 38519169 DOI: 10.1016/j.foodres.2024.114099] [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: 12/01/2023] [Revised: 01/31/2024] [Accepted: 02/03/2024] [Indexed: 03/24/2024]
Abstract
This study describes the bioaccessibility in terms of total phenolic content (TPC) and antioxidant capacity before and after in vitro digestion from blackcurrant press cake extracts (BPC) and the bioactivity in cell culture, human erythrocytes as well as the in silico analysis. Chemical analysis of BPC presented an increase in TPC (270%) and anthocyanins (136%) after in vitro digestion, resulting in an improvement of antioxidant activity (DPPH 112%; FRAP: 153%). This behavior may be related to the highest activity of cyanidin-3-rutinoside, as confirmed by in silico analysis. The digested BPC did not exert cytotoxicity in cells and showed less antioxidant activity against the oxidative damage induced in endothelial cells and human erythrocytes compared to the non-digested extract. The results raise a question about the reliability we should place on results obtained only from crude samples, especially those that will be used to produce foods or nutraceuticals.
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Affiliation(s)
- Amanda Dos Santos Lima
- In vitro and in vivo Nutritional and Toxicological Analysis Lab, Federal University of Alfenas, Alfenas, Minas Gerais, Brazil
| | - Vinicius G Maltarollo
- Department of Pharmaceutical Products, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Mariana Araújo Vieira do Carmo
- In vitro and in vivo Nutritional and Toxicological Analysis Lab, Federal University of Alfenas, Alfenas, Minas Gerais, Brazil
| | - Lucas Cezar Pinheiro
- Department of Pharmacology, Federal University Santa Catarina, Santa Catarina, Brazil
| | - Thiago Mendanha Cruz
- Department of Chemistry, State University of Ponta Grossa (UEPG), Ponta Grossa, Paraná, Brazil
| | | | - Nora Pap
- Biorefinery and Bioproducts, Production Systems Unit, Natural Resources Institute Finland (Luke), Myllytie 1, 31600 Jokioinen, Finland
| | - Daniel Granato
- Bioactivity & Applications Laboratory, Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Luciana Azevedo
- In vitro and in vivo Nutritional and Toxicological Analysis Lab, Federal University of Alfenas, Alfenas, Minas Gerais, Brazil.
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Küçükgöz K, Kruk M, Kołożyn-Krajewska D, Trząskowska M. Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility. Nutrients 2024; 16:561. [PMID: 38398885 PMCID: PMC10893087 DOI: 10.3390/nu16040561] [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: 01/19/2024] [Revised: 02/15/2024] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to develop a fermented puree mixture containing plant-based ingredients and potential probiotic strains Lacticaseibacillus rhamnosusK3 and Lactobacillus johnsonii K4. The survival of potential probiotic strains, changes in sugar and organic acid concentrations, bioaccessibility of polyphenols, and antioxidant capacity after simulated digestion were examined with sensory quality. The mixture of apple puree, chia seeds, and oat bran or oat flakes was fermented. The sensory quality of the puree mixture was assessed by the quantitative descriptive profile (QDP) method. In vitro digestion was simulated using a static gastrointestinal model. Antioxidant capacity and total polyphenol content were analyzed before and after the digestion phases. All samples changed sensory profiles after fermentation. The overall quality was above six out of ten for every product. Fermentation also changed the organic acid composition, with significant increases in lactic, succinic, and acetic acids. After the digestion process, the survival rate remained above 5.8 log10 CFU/g. As a result of fermentation with potential probiotics, the bioaccessibility of the total phenolics and antioxidant activity increased. These results showed that the addition of potential probiotic strains increases nutritional value and could help with healthy nourishment habits. This knowledge can guide the development of consumer-satisfying products in the food industry, expanding the probiotic food market with innovative alternatives.
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Affiliation(s)
- Kübra Küçükgöz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition, 3702-776 Warsaw, Poland; (M.K.); (D.K.-K.); (M.T.)
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Wang R, Li M, Brennan MA, Dhital S, Kulasiri D, Brennan CS, Guo B. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Compr Rev Food Sci Food Saf 2023; 22:3185-3211. [PMID: 37254305 DOI: 10.1111/1541-4337.13180] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/05/2023] [Accepted: 05/06/2023] [Indexed: 06/01/2023]
Abstract
Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch-phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Ming Li
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Melbourne, Victoria, Australia
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Victoria, Australia
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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Bader Ul Ain H, Tufail T, Javed M, Tufail T, Arshad MU, Hussain M, Gull Khan S, Bashir S, Al Jbawi E, Abdulaali Saewan S. Phytochemical profile and pro-healthy properties of berries. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2096062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Huma Bader Ul Ain
- University Institute of Diet & Nutritional Sciences, the University of Lahore, Pakistan
| | - Tabussam Tufail
- University Institute of Diet & Nutritional Sciences, the University of Lahore, Pakistan
| | - Mehak Javed
- Faisalabad Medical University, Faisalabad, Pakistan
| | | | | | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Samreen Gull Khan
- Department of Chemistry, Government College University Faisalabad, Pakistan
| | - Shahid Bashir
- University Institute of Diet & Nutritional Sciences, the University of Lahore, Pakistan
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Zhang K, Chen XL, Zhao X, Ni JY, Wang HL, Han M, Zhang YM. Antidiabetic potential of Catechu via assays for α-glucosidase, α-amylase, and glucose uptake in adipocytes. JOURNAL OF ETHNOPHARMACOLOGY 2022; 291:115118. [PMID: 35202712 DOI: 10.1016/j.jep.2022.115118] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 01/28/2022] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Catechu is the dry water extract of barked branches or stems from Senegalia catechu(L. F.)P. J. H. Hurter & Mabb, which is used as a hypoglycemic regulator in recent researches. Potential anti-hyperglycemic components and the putative mechanisms were evaluated in this investigation. AIM OF THE STUDY Evaluated the hypoglycemic activity of Catechu via α-glucosidase, α-amylase inhibition assays, and glucose uptake in 3T3-L1 adipocytes. MATERIALS AND METHODS The effects of Catechu on α-glucosidase, α-amylase inhibition assays and glucose uptake experiment were tested after the ethanol extract of Catechu (EE) was sequentially partitioned with petroleum ether (PEE), ethyl acetate (EAE), and n-butanol fractions (NBE). Next, HPLC-MS and traditional Chinese medicine (TCM) database were used to detect and analyze the primary active ingredients presented in hypoglycemic fraction. In addition, in silico molecular docking study was used to evaluate the candidates' inhibitory activity against α-glucosidase and α-amylase. RESULTS The results of α-glucosidase and α-amylase inhibition assays indicated that all fractions, with the exception of PEE, presented significant inhibitory effects on α-glucosidase and α-amylase. The inhibitory effect of NBE on α-glucosidase was similar to the positive control (NBE IC50 = 0.3353 ± 0.1215 μg/mL; Acarbose IC50 = 0.1123 ± 0.0023 μg/mL). Furthermore, the inhibitory kinetics of α-glucosidase revealed that all fractions except for PEE belong to uncompetitive type. In silico molecular docking analysis showed that the main compositions of NBE ((-)-epicatechin, cyanidin, and delphinidin) possessed superior binding capacities with α-glucosidase (3WY1 AutoDock score: 4.82 kcal/mol; -5.59 kcal/mol; -5.63 kcal/mol) and α-amylase (4GQR AutoDock score: 4.80 kcal/mol; -5.89 kcal/mol; -4.26 kcal/mol), respectively. The results of glucose uptake experiment indicated that EE, PEE, EAE, and NBE without significant promotion effect on glucose uptake rate of 3T3-L1 adipocytes (P > 0.05). CONCLUSION This study revealed that the hypoglycemic effect of Catechu might be related to the inhibitory effects of phenols on digestive enzymes (α-glucosidase and α-amylase), and the possible active phenols were (-)-epicatechin, cyanidin, delphinidin and their derivatives, which provided scientific evidences for Catechu's traditional use to treat T2DM.
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Affiliation(s)
- Kun Zhang
- Key Laboratory of Tropical Plant Resource and Sustainable Use Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, 650223, China.
| | - Xue-Lin Chen
- Key Laboratory of Tropical Plant Resource and Sustainable Use Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, 650223, China; University of Chinese Academy of Sciences, Beijing, 100049, China.
| | - Xia Zhao
- Key Laboratory of Tropical Plant Resource and Sustainable Use Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, 650223, China.
| | - Ji-Yan Ni
- Key Laboratory of Tropical Plant Resource and Sustainable Use Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, 650223, China; University of Chinese Academy of Sciences, Beijing, 100049, China.
| | - Han-Lei Wang
- Key Laboratory of Tropical Plant Resource and Sustainable Use Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, 650223, China; University of Chinese Academy of Sciences, Beijing, 100049, China.
| | - Mei Han
- Key Laboratory of Tropical Plant Resource and Sustainable Use Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, 650223, China; University of Chinese Academy of Sciences, Beijing, 100049, China.
| | - Yu-Mei Zhang
- Key Laboratory of Tropical Plant Resource and Sustainable Use Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, 650223, China; University of Chinese Academy of Sciences, Beijing, 100049, China.
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Xue B, Zhao B, Luo S, Wu G, Hui X. Inducing apoptosis in human hepatocellular carcinoma cell lines via Nrf2/HO-1 signalling pathway of blueberry and blackcurrant powder manipulated oat bran paste extracts. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104967] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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Mu J, Wu G, Chen Z, Klosek A, Brennan MA, Hui X, Brennan CS. The effects of blackcurrant and strawberry powder on the physicochemical and in vitro glycaemic response of starches derived from sweet potato (
Ipomoea batatas
) and potato (
Solanum tuberosum
). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15272] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Jianlou Mu
- College of Food Science and Technology Hebei Agricultural University Baoding China
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
| | - Gang Wu
- College of Food Science and Technology Hebei Agricultural University Baoding China
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Zhizhou Chen
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Axelle Klosek
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- AgroSup Dijon Dijon France
| | - Magaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- School of Science RMIT University Melbourne VIC 3000 Australia
| | - Xiaodan Hui
- College of Food Science and Technology Hebei Agricultural University Baoding China
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT University Melbourne VIC 3000 Australia
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Zhang Y, Wu X, Wang X, Zeng Y, Liao Y, Zhang R, Zhai F, Zeng Z. Grey Relational Analysis Combined With Network Pharmacology to Identify Antioxidant Components and Uncover Its Mechanism From Moutan Cortex. Front Pharmacol 2021; 12:748501. [PMID: 34690779 PMCID: PMC8529071 DOI: 10.3389/fphar.2021.748501] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Accepted: 09/07/2021] [Indexed: 01/11/2023] Open
Abstract
The present study determines the potential antioxidants in Moutan Cortex (MC) and predicts its targets of anti-oxidative activities. The quantitative analysis and the free radical scavenging assays were conducted to detect the main components in MC and assess its anti-oxidant activities. The grey relational analysis and the network pharmacology approach were employed to predict its key components and targets of anti-oxidant activities. Six main constitutes in MCs were quantified by high performance liquid chromatography (HPLC) and its anti-oxidant activities were evaluated by DPPH and ABTS free radical scavenging methods. Then grey relational analysis was employed to predict the key components acting on anti-oxidative activity based on the chem-bio results. The predicted components and its mechanisms on anti-oxidation were uncovered by network pharmacology approach and cell test, respectively. The content of paeonol and paeoniflorin accounts for more than 80% the whole content of detected components. However, the two main ingredients showed a great variety among MCs. The antioxidant capacities of MCs also showed a great discrepancy based on DPPH and ABTS methods. The key components acting on anti-oxidation were identified to be paeonol, gallic acid and benzoylpaeoniflorin, and their potential therapeutic targets were predicted and verified, respectively. The present results reveal that MC has a significant antioxidant activity and the compounds of paeonol, gallic acid and benzoylpaeoniflorin could be considered as the promising antioxidant candidates with the property of suppressing oxidative stress and apoptosis.
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Affiliation(s)
- Yingchun Zhang
- College of Pharmaceutical Sciences and Chinese Medicine, Southwest University, Chongqing, China
| | - Xiaoyi Wu
- School of Traditional Chinese Medicine, Capital Medical University, Beijing, China
| | - Xinhui Wang
- College of Pharmaceutical Sciences and Chinese Medicine, Southwest University, Chongqing, China
| | - Yue Zeng
- College of Pharmaceutical Sciences and Chinese Medicine, Southwest University, Chongqing, China
| | - Yixuan Liao
- College of Pharmaceutical Sciences and Chinese Medicine, Southwest University, Chongqing, China
| | - Ruizhi Zhang
- College of Pharmaceutical Sciences and Chinese Medicine, Southwest University, Chongqing, China
| | - Fuqiang Zhai
- Chongqing University of Arts and Sciences, Chongqing, China
| | - Zhongliang Zeng
- College of Pharmaceutical Sciences and Chinese Medicine, Southwest University, Chongqing, China
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