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Patil ND, Bains A, Sridhar K, Sharma M, Dhull SB, Goksen G, Chawla P, Inbaraj BS. Recent advances in the analytical methods for quantitative determination of antioxidants in food matrices. Food Chem 2025; 463:141348. [PMID: 39340911 DOI: 10.1016/j.foodchem.2024.141348] [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: 06/04/2024] [Revised: 08/20/2024] [Accepted: 09/16/2024] [Indexed: 09/30/2024]
Abstract
Antioxidants are crucial in reducing oxidative stress and enhancing health, necessitating precise quantification in food matrices. Advanced techniques such as biosensors and nanosensors offer high sensitivity and specificity, enabling real-time monitoring and accurate antioxidant quantification in complex food systems. These technologies herald a new era in food analysis, improving food quality and safety through sophisticated detection methods. Their application facilitates comprehensive antioxidant profiling, driving innovation in food technology to meet the rising demand for nutritional optimization and food integrity. These are complemented by electrochemical techniques, spectroscopy, and chromatography. Electrochemical methods provide rapid response times, spectroscopy offers versatile chemical composition analysis, and chromatography excels in precise separation and quantification. Collectively, these methodologies establish a comprehensive framework for food analysis, essential for improving food quality, safety, and nutritional value. Future research should aim to refine these analytical methods, promising significant advancements in food and nutritional science.
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Affiliation(s)
- Nikhil Dnyaneshwar Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Minaxi Sharma
- Research Centre for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo 315000, China
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India.
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Haque S, Mathkor DM, Bhat SA, Musayev A, Khituova L, Ramniwas S, Phillips E, Swamy N, Kumar S, Yerer MB, Tuli HS, Yadav V. A Comprehensive Review Highlighting the Prospects of Phytonutrient Berberine as an Anticancer Agent. J Biochem Mol Toxicol 2025; 39:e70073. [PMID: 39717894 DOI: 10.1002/jbt.70073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 10/08/2024] [Accepted: 11/11/2024] [Indexed: 12/25/2024]
Abstract
Berberine, an isoquinoline alkaloid derived from various medicinal plants, emerges as a potential therapeutic agent against diverse human diseases. It has particularly shown notable anticancer efficacy against breast, colorectal, lung, prostate, and liver cancer. Berberine results in inhibition of cancer cell proliferation, induction of apoptosis, and suppressing angiogenesis, positioning it as a versatile, multitargeted therapeutic tool against cancer. Notably, berberine enhances the effectiveness of conventional chemotherapeutic drugs, mitigating associated drug resistance. Mechanistically, it has been shown to exert its efficacy by targeting molecules like nuclear factor-kappa B (NF-κB), mitogen-activated protein kinases (MAPKs), and phosphoinositide 3-kinase (PI3K)/Akt, thereby inhibiting survival pathways and promoting apoptosis of cancer cells. Moreover, berberine influences the expression of tumor suppressor genes, curtails cancer cell migration and invasion, and modulates the tumour microenvironment. Despite promising preclinical evidence, further research is essential to comprehensively elucidate its mechanisms of action and evaluate its safety and efficacy in clinical settings. In the present review, we have highlighted the pharmacokinetics, biosynthesis, and recent research work done pertaining to berberine's strong anticancer activity. We have also emphasised on the research being done on nanoformulations of berberine, which aim to improve its stability and bioavailability.
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Affiliation(s)
- Shafiul Haque
- Research and Scientific Studies Unit, College of Nursing and Allied Health Sciences, Jazan University, Jazan, Saudi Arabia
- Gilbert and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut, Lebanon
| | - Darin Mansor Mathkor
- Research and Scientific Studies Unit, College of Nursing and Allied Health Sciences, Jazan University, Jazan, Saudi Arabia
| | - Sajad Ahmad Bhat
- Department of Biochemistry, International Medical School, University of International Business (UIB), Almaty, Kazakhstan
| | - Abdugani Musayev
- Asfendiyarov Kazakh National Medical University, Almaty, Kazakhstan
| | - Lidiya Khituova
- Department of Pediatrics with a Course of Children's Infectious Diseases, Kazakh-Russian Medical University, Almaty, Kazakhstan
| | - Seema Ramniwas
- University Centre for Research & Development, University Institute of Pharmaceutical Sciences, Chandigarh University, Gharuan, Mohali, Punjab, India
| | - Enosh Phillips
- Department of Biotechnology, St. Aloysius' College, Jabalpur, Madhya Pradesh, India
| | - Nitin Swamy
- Department of Biotechnology, St. Aloysius' College, Jabalpur, Madhya Pradesh, India
| | - Suneel Kumar
- Department of Botany, Government Girls College, Khargone, Madhya Pradesh, India
| | - Mukerrem Betul Yerer
- Department of Pharmacology, Faculty of Pharmacy, Erciyes University, Kayseri, Turkey
| | - Hardeep Singh Tuli
- Department of Bio-Sciences & Technology, Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala, Haryana, India
| | - Vikas Yadav
- Department of Translational Medicine, Clinical Research Centre, Skåne University Hospital, Lund University, Malmö, Sweden
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Todorovic S, Akpinar A, Assunção R, Bär C, Bavaro SL, Berkel Kasikci M, Domínguez-Soberanes J, Capozzi V, Cotter PD, Doo EH, Gündüz Ergün B, Guzel M, Harsa HS, Hastaoglu E, Humblot C, Hyseni B, Hosoglu MI, Issa A, Karakaş-Budak B, Karakaya S, Kesenkas H, Keyvan E, Künili IE, Kütt ML, Laranjo M, Louis S, Mantzouridou FT, Matalas A, Mayo B, Mojsova S, Mukherjee A, Nikolaou A, Ortakci F, Paveljšek D, Perrone G, Pertziger E, Santa D, Sar T, Savary-Auzeloux I, Schwab C, Starowicz M, Stojanović M, Syrpas M, Tamang JP, Yerlikaya O, Yilmaz B, Malagon-Rojas J, Salminen S, Frias J, Chassard C, Vergères G. Health benefits and risks of fermented foods-the PIMENTO initiative. Front Nutr 2024; 11:1458536. [PMID: 39309142 PMCID: PMC11414650 DOI: 10.3389/fnut.2024.1458536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2024] [Accepted: 08/14/2024] [Indexed: 09/25/2024] Open
Abstract
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 "Promoting innovation of fermented foods" (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA's published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.
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Affiliation(s)
- Smilja Todorovic
- Institute for Biological Research Sinisa Stankovic, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Asli Akpinar
- Department of Food Engineering, Manisa Celal Bayar University Faculty of Engineering and Natural Science, Manisa, Türkiye
| | - Ricardo Assunção
- Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health and Science, Almada, Portugal
| | - Cornelia Bär
- Competence Division Method Development and Analytics, Agroscope, Berne, Switzerland
| | - Simona L. Bavaro
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy
| | - Muzeyyen Berkel Kasikci
- Department of Food Engineering, Manisa Celal Bayar University Faculty of Engineering and Natural Science, Manisa, Türkiye
- STLO, INRAE, Institut Agro-Rennes Angers, Rennes, France
| | | | | | - Paul D. Cotter
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Eun-Hee Doo
- School of Living and Environmental Engineering, Dongyang Mirae University, Seoul, Republic of Korea
| | - Burcu Gündüz Ergün
- Biotechnology Research Center, Field Crops Central Research Institute, Ankara, Türkiye
| | - Mustafa Guzel
- Department of Food Engineering, Hitit University, Corum, Türkiye
| | - Hayriye S. Harsa
- Department of Food Engineering, Izmir Institute of Technology, Izmir, Türkiye
| | | | - Christèle Humblot
- French National Research Institute for Sustainable Development (IRD), Montpellier, France
| | - Bahtir Hyseni
- Faculty of Food Technology, University “Isa Boletini”, Mitrovica, Republic of Kosovo
| | - Muge I. Hosoglu
- Biotechnology Institute, Gebze Technical University, Kocaeli, Türkiye
| | - Aline Issa
- Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon
| | - Barçın Karakaş-Budak
- Department of Food Engineering, Akdeniz University Faculty of Engineering, Antalya, Türkiye
| | - Sibel Karakaya
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye
| | - Harun Kesenkas
- Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye
| | - Erhan Keyvan
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Türkiye
| | - Ibrahim E. Künili
- Department of Fishing and Fish Processing Technology, Faculty of Marine Sciences and Technology, Canakkale Onsekiz Mart University, Canakkale, Türkiye
| | | | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development-CHANGE-Global Change and Sustainability Institute and Departamento de Medicina Veterinária-Escola de Ciências e Tecnologia (ECT), Universidade de Évora, Évora, Portugal
| | - Sandrine Louis
- Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Karlsruhe, Germany
| | - Fani T. Mantzouridou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Antonia Matalas
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | - Baltasar Mayo
- Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa, Spain
| | - Sandra Mojsova
- Department of Food Safety and Veterinary Public Health, Food Institute, Faculty of Veterinary Medicine, Skopje, Ss. Cyril and Methodius University, Skopje, North Macedonia
| | - Arghya Mukherjee
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Anastasios Nikolaou
- Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
| | - Fatih Ortakci
- Food Engineering Department, Istanbul Technical University, Istanbul, Türkiye
| | - Diana Paveljšek
- Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia
| | - Giancarlo Perrone
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Bari, Italy
| | - Eugenia Pertziger
- Research Division Microbial Food Systems, Agroscope, Berne, Switzerland
- Department of Epidemiology and Health Systems, Center for Primary Care and Public Health (Unisanté), University of Lausanne, Lausanne, Switzerland
| | - Dushica Santa
- Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Skopje, North Macedonia
| | - Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
| | | | - Clarissa Schwab
- Department of Biological and Chemical Engineering, Aarhus University, Aarhus, Denmark
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
| | | | - Michail Syrpas
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Jyoti P. Tamang
- Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India
| | - Oktay Yerlikaya
- Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye
| | - Birsen Yilmaz
- Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad, India
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Çukurova University, Adana, Türkiye
| | | | - Seppo Salminen
- Functional foods Forum, Faculty of Medicine, University of Turku, Turku, Finland
| | - Juana Frias
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Christophe Chassard
- Human Nutrition Unit, INRAE, Université Clermont-Auvergne, Clermont-Ferrand, France
| | - Guy Vergères
- Research Division Microbial Food Systems, Agroscope, Berne, Switzerland
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Braga LR, Oliveira MG, Pérez LM, Rangel ET, Machado F. Poly(vinyl chloride) Films Incorporated with Antioxidant ZnO-Flavonoid Nanoparticles: A Strategy for Food Preservation. Foods 2024; 13:2745. [PMID: 39272509 PMCID: PMC11395472 DOI: 10.3390/foods13172745] [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: 07/18/2024] [Revised: 08/24/2024] [Accepted: 08/27/2024] [Indexed: 09/15/2024] Open
Abstract
Antioxidant films were prepared using poly(vinyl chloride) (PVC) incorporated with 0.5% or 1.0% zinc oxide (ZnO)-flavonoid (quercetin or morin) nanoparticles (NPZnO-Q% or NPZnO-M%) via the casting method. NP incorporation within the polymer matrix influenced the structural, morphological, optical, and thermal properties of the PVC-based films, as well as their antioxidant activity as assessed using the DPPH radical scavenging method. Our results indicated that increasing ZnO-flavonoid NP concentration increased films thickness, while reducing ultraviolet light (UV) transmittance but conserving transparency. The presence of NPZnO-Q% or NPZnO-M% improved the surface uniformity and thermal stability of the active films. In terms of antioxidant activity, there was an enhancement in the DPPH radical scavenging capacity (PVC/ZnO-Q1.0% > PVC/ZnO-Q0.5% > PVC/ZnO-M0.5% > PVC/ZnO-M1.0% > PVC), suggesting that the packaging can help protect food from oxidative processes. Therefore, these antioxidant films represent an innovative strategy for using as active food packaging material, especially intended for aiding in quality preservation and extending the shelf life of fatty foods.
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Affiliation(s)
- Lilian R Braga
- Laboratório de Desenvolvimento de Processos Químicos, Instituto de Química, Universidade de Brasília, Campus Universitário Darcy Ribeiro, Brasília 70904-970, DF, Brazil
| | - Maria Graciele Oliveira
- Laboratório de Desenvolvimento de Processos Químicos, Instituto de Química, Universidade de Brasília, Campus Universitário Darcy Ribeiro, Brasília 70904-970, DF, Brazil
| | - Leonardo M Pérez
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 570, Rosario S2002LRL, Sant Fe, Argentina
- Facultad de Química e Ingeniería del Rosario, Pontificia Universidad Católica Argentina (UCA), Av. Pellegrini 3314, Rosario S2002QEO, Santa Fe, Argentina
| | - Ellen T Rangel
- Laboratório de Desenvolvimento de Processos Químicos, Instituto de Química, Universidade de Brasília, Campus Universitário Darcy Ribeiro, Brasília 70904-970, DF, Brazil
| | - Fabricio Machado
- Laboratório de Desenvolvimento de Processos Químicos, Instituto de Química, Universidade de Brasília, Campus Universitário Darcy Ribeiro, Brasília 70904-970, DF, Brazil
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Cannas M, Conte P, Piga A, Del Caro A. Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks. Foods 2024; 13:2639. [PMID: 39200566 PMCID: PMC11353531 DOI: 10.3390/foods13162639] [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: 07/26/2024] [Revised: 08/19/2024] [Accepted: 08/21/2024] [Indexed: 09/02/2024] Open
Abstract
The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly relevant for global artichoke cultivation, where 60-80% of its biomass is discarded annually. The present study investigated the potential of using non-stabilized polyphenol-rich extracts from the main artichoke by-products (bracts, leaves, and stems) to fortify and extend the shelf-life of breadsticks. The incorporation of hydroalcoholic extracts at two addition levels (1000-2000 ppm) resulted in an increased antioxidant capacity and oxidative stability of fortified breadsticks. Rheological tests revealed that the fortification did not affect the dough's workability, with the exception of the leaf extract. While a slight deterioration in texture was observed, the shelf-life of breadsticks was significantly extended, particularly at the highest levels of addition, without any visible alteration in their appearance. The stem extract demonstrated the most promising outcomes, exhibiting a maximum increase of 69% in antioxidant capacity (DPPH) and an extension of the estimated shelf-life by 62% in the resulting breadsticks, prompting the potential for utilizing them to develop nutritious and healthy snacks with extended shelf-life.
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Affiliation(s)
| | - Paola Conte
- Department of Agricultural Sciences, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (M.C.); (A.P.); (A.D.C.)
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Hamdaoui N, Benkirane C, Bouaamali H, Azghar A, Mouncif M, Maleb A, Hammouti B, Al-Anazi KM, Kumar P, Yadav KK, Choi JR, Meziane M. Investigating lactic acid bacteria genus Lactococcus lactis properties: Antioxidant activity, antibiotic resistance, and antibacterial activity against multidrug-resistant bacteria Staphylococcus aureus. Heliyon 2024; 10:e31957. [PMID: 38867975 PMCID: PMC11168319 DOI: 10.1016/j.heliyon.2024.e31957] [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: 10/31/2023] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/14/2024] Open
Abstract
Background Lactic acid bacteria (LAB) are utilized as a starter culture in the manufacturing of fermented dairy items, as a preservative for various food products, and as a probiotic. In our country, some research has been carried out, even if LAB plays a principal role in food preservation and improves the texture and taste of fermented foods, that is why we tried to evaluate their probiotic effect. The objective of this research was to determine the antibacterial activity of Lactococcus lactis (L. lactis) against Staphylococcus aureus (S. aureus) ATCC 29213, investigate their antioxidant activity, and characterize their sensitivity against 18 antibiotics. Methods A total of 23 LAB (L. lactis subsp. cremoris, L. lactis subsp. Lactis diacetylactis, L. lactis subsp. lactis) were isolated from cow's raw milk. The antibacterial activity was performed using two techniques, competition for nutrients and a technique utilizing components nature, using the disk diffusion method. The sensitivity of the studied LAB to different antibiotics was tested on Man rogosa sharp (MRS) agar using commercial antibiotic disks. All strains of LAB were examined for their antioxidant activity. The antioxidant activity of L. lactis was tested by 2,2-diphenyl-1 picrylhydrazyl (DPPH). Results The results showed that the MRS medium was more adapted than Muller Hinton Agar (MHA) to investigate the antibacterial activity of L. lactis against S. aureus ATCC 29213. Also, L. lactis exhibited a notable degree of antibacterial activity against S. aureus ATCC 29213. L. Lactis subsp. Lactis displayed higher antibacterial activities, followed by L. lactis ssp. lactis biovar. diacetylactis, and lastly, L. lactis ssp. cremoris against S. aureus ATCC 29213. Lc 26 among all strains of L. lactis showed a high potential antibacterial activity reaching 40 ± 3 mm against S. aureus ATCC 29213. All strains of L. lactis showed a slightly moderate antioxidant activity (10.56 ± 1.28%-26.29 ± 0.05 %). The results of the antibiotic resistance test indicate that all strains of L. lactis were resistant to cefotaxime, sulfamethoxazole-trimethoprim, and streptomycin and were sensitive to Ampicillin, Amoxicillin, Penicillin G, Teicoplanin, Vancomycin, Gentamicin 500, Tetracycline, and Chloramphenicol. These test results indicate that this strain falls within the criteria of not posing any harmful effects on human health. The important antibacterial properties recorded for all L. Lactis strains were derived from the production of antibacterial active metabolites, such as protein, diacetyl, hydrogen peroxide, and lactic acid, together with the fight for nutrients. Conclusion This study suggests that the strains of L. lactis could be added as an antibacterial agent against S. aureus ATCC 29213 and can provide an important nutritional property for their antioxidant potential.
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Affiliation(s)
- Nora Hamdaoui
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Department of Biology, Faculty of Sciences, University Mohammed Premier, 60000, Oujda, Morocco
| | - Chaymae Benkirane
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Department of Biology, Faculty of Sciences, University Mohammed Premier, 60000, Oujda, Morocco
| | - Haytham Bouaamali
- Laboratory of Environment and Applied Chemistry (LCAE), Faculty of Sciences, University Mohammed Premier, Oujda, Morocco
| | - Ali Azghar
- Laboratory of Microbiology, University Hospital, Faculty of Medicine and Pharmacy, Mohammed First University, Oujda, Morocco
| | - Mohamed Mouncif
- Process Engineering and Food Technologies Department, Institute of Agronomy and Veterinary Medicine (IAV-Hassan II), BP 6202, Rabat, Morocco
| | - Adil Maleb
- Laboratory of Microbiology, University Hospital, Faculty of Medicine and Pharmacy, Mohammed First University, Oujda, Morocco
| | | | - Khalid Mashay Al-Anazi
- Department of Zoology, College of Science, King Saud University, ‘Riyadh 11451, Saudi Arabia
| | - Pankaj Kumar
- Department of Environmental Science, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, 391760, India
| | - Krishna Kumar Yadav
- Faculty of Science and Technology, Madhyanchal Professional University, Ratibad, Bhopal, 462044, India
- Environmental and Atmospheric Sciences Research Group, Scientific Research Center, Al-Ayen University, Thi-Qar, Nasiriyah, 64001, Iraq
| | - Jeong Ryeol Choi
- School of Electronic Engineering, Kyonggi University, Yeongtong-gu, Suwon, Gyeonggi-do, 16227, Republic of Korea
| | - Mustapha Meziane
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Department of Biology, Faculty of Sciences, University Mohammed Premier, 60000, Oujda, Morocco
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Ez-Zahra Amrati F, Mssillou I, Boukhira S, Djiddi Bichara M, El Abdali Y, Galvão de Azevedo R, Mohamed C, Slighoua M, Conte R, Kiokias S, Soares Pontes G, Bousta D. Phenolic Composition of Crataegus monogyna Jacq. Extract and Its Anti-Inflammatory, Hepatoprotective, and Antileukemia Effects. Pharmaceuticals (Basel) 2024; 17:786. [PMID: 38931453 PMCID: PMC11207108 DOI: 10.3390/ph17060786] [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: 05/02/2024] [Revised: 06/07/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Crataegus monogyna (C. monogyna) is a prominent plant used in Moroccan traditional medicine. This study investigated the phenolic composition and the anti-inflammatory, the hepatoprotective, and the anticancer activities of a hydroethanolic extract of C. monogyna leaves and stems. Ultra-high-performance liquid chromatography identified the phenolic profile. The in vitro anticancer activity was evaluated using the MTT assay on HL-60 and K-562 myeloleukemia cells and liver (Huh-7) cell lines. The anti-inflammatory effect was assessed in vivo using carrageenan-induced paw edema in rats. The hepatoprotective effect at 300 and 1000 mg/kg doses against the acetaminophen-induced hepatotoxicity on rats was studied for seven days. Additionally, molecular docking simulations were performed to evaluate the extract's inhibitory potential against key targets: lipoxygenase, cytochrome P450, tyrosine kinase, and TRADD. The extract exhibited significant cytotoxic activity against K-562 and HL-60 cells, but not against lung cancer cells (Huh-7 line). The 1000 mg/kg dose demonstrated the most potent anti-inflammatory effect, inhibiting edema by 99.10% after 6 h. C. monogyna extract displayed promising hepatoprotective properties. Procyanidin (-7.27 kcal/mol), quercetin (-8.102 kcal/mol), and catechin (-9.037 kcal/mol) were identified as the most active molecules against lipoxygenase, cytochrome P450, and tyrosine kinase, respectively. These findings highlight the untapped potential of C. monogyna for further exploration in treating liver damage, inflammation, and leukemia.
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Affiliation(s)
- Fatima Ez-Zahra Amrati
- Laboratory of Cell Biology and Molecular Genetics (LBCGM), Department of Biology, Faculty of Sciences, Ibn Zohr University, Agadir 8106, Morocco
| | - Ibrahim Mssillou
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health & Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco;
| | - Smahane Boukhira
- Higher Institute of Nursing Professions and Health Techniques, Ministry of Health and Social Protection, Guelmim 81000, Morocco;
| | - Mehdi Djiddi Bichara
- Laboratory of Biotechnology, Health, Agrofood and Environment (LBEAS), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco; (M.D.B.); (Y.E.A.)
| | - Youness El Abdali
- Laboratory of Biotechnology, Health, Agrofood and Environment (LBEAS), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco; (M.D.B.); (Y.E.A.)
| | - Renata Galvão de Azevedo
- Laboratory of Virology, National Institute of Amazonian Research (INPA), Manaus 69067-375, Brazil; (R.G.d.A.)
- Post-Graduate Program in Basic and Applied Immunology, Institute of Biological Science, Federal University of Amazonas, Manaus 69077-000, Brazil
| | - Chebaibi Mohamed
- Higher Institute of Nursing Professions and Health Techniques, Ministry of Health and Social Protection, Fez 30050, Morocco
- Biomedical and Translational Research Laboratory, Faculty of Medicine and Pharmacy of the Fez, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco
| | - Meryem Slighoua
- Laboratory of Biotechnology, Health, Agrofood and Environment (LBEAS), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco; (M.D.B.); (Y.E.A.)
| | - Raffaele Conte
- Research Institute on Terrestrial Ecosystems (IRET), National Research Council, 05010 Naples, Italy;
| | - Sotirios Kiokias
- European Research Executive Agency (REA), 1210 Brussels, Belgium;
| | - Gemilson Soares Pontes
- Laboratory of Virology, National Institute of Amazonian Research (INPA), Manaus 69067-375, Brazil; (R.G.d.A.)
- Post-Graduate Program in Basic and Applied Immunology, Institute of Biological Science, Federal University of Amazonas, Manaus 69077-000, Brazil
| | - Dalila Bousta
- National Agency of Medicinal and Aromatic Plants, Taounate 34000, Morocco
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8
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Habeeb A, Ramesh S, Shanmugam R. Calotropis procera and the Pharmacological Properties of Its Aqueous Leaf Extract: A Review. Cureus 2024; 16:e60354. [PMID: 38883127 PMCID: PMC11178124 DOI: 10.7759/cureus.60354] [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] [Accepted: 05/15/2024] [Indexed: 06/18/2024] Open
Abstract
Calotropis procera (C. procera) is a versatile plant often used for fuel, fodder, wood, fiber, phytoremediation, medicine, and synthesis of nanoparticles. Its ability to tolerate abiotic stresses and its morphophysiological adaptation have made it popular worldwide. Currently, it is identified as an environmental weed across the world. C. procera owes its therapeutic qualities to the secondary metabolites like tannins, alkaloids, and phenols present in it. New synthetic drugs are being formulated by using these secondary metabolites as a prototype. This review aimed to provide a summary of the chemometric profile, toxicity, and pharmacological activities of the aqueous leaf extract of C. procera based on the current literature.
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Affiliation(s)
- Aisha Habeeb
- Conservative Dentistry and Endodontics, Sri Sai College of Dental Surgery, Hyderabad, IND
- Conservative Dentistry and Endodontics, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (Deemed to be University), Chennai, IND
| | - Sindhu Ramesh
- Conservative Dentistry and Endodontics, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (Deemed to be University), Chennai, IND
| | - Rajeshkumar Shanmugam
- Nanobiomedicine Lab, Centre for Global Health Research, Saveetha Medical College and Hospital, Saveetha Institute of Medical and Technical Sciences (Deemed to be University), Chennai, IND
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9
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Francisco AP, Sganzerla WG, Nochi Castro LE, Cruz Tabosa Barroso TL, da Silva APG, da Rosa CG, Nunes MR, Forster-Carneiro T, Rostagno MA. Pressurized liquid extraction of bioactive compounds from grape peel and application in pH-sensing carboxymethyl cellulose films: A promising material to monitor the freshness of pork and milk. Food Res Int 2024; 179:114017. [PMID: 38342539 DOI: 10.1016/j.foodres.2024.114017] [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: 02/23/2023] [Revised: 12/12/2023] [Accepted: 01/11/2024] [Indexed: 02/13/2024]
Abstract
This study produced pH-sensing carboxymethyl cellulose (CMC) films functionalized with bioactive compounds obtained by pressurized liquid extraction (PLE) of grape peel to monitor the freshness of pork and milk. A semi-continuous PLE was conducted using hydroethanolic solution (70:30, v/v) at a flow rate of 5 mL/min, 15 MPa, and 60 °C. The films were produced by the casting technique using CMC (2.5 %, w/v), glycerol (1 %, v/v), and functionalized with 10, 30, and 50 % (v/v) grape peel extract. From the results obtained, LC-MS/MS revealed that PLE extracted twenty-seven phenolic compounds. The main phenolic compounds were kaempferol-3-glucoside (367.23 ± 25.88 µg/mL), prunin (270.23 ± 3.62 µg/mL), p-coumaric acid (236.43 ± 26.02 µg/mL), and procyanidin B1 (117.17 ± 7.29 µg/mL). The CMC films presented suitable color and mechanical properties for food packaging applications. The addition of grape peel extract promoted the pH-sensing property, showing the sensitivity of anthocyanins to pH changes. The films functionalized with grape peel extract presented good release control of bioactive compounds, making them suitable for food packaging applications. When applied to monitor the freshness of pork and milk, the films exhibited remarkable color changes associated with the pH of the food during storage. In conclusion, PLE is a sustainable approach to obtaining bioactive compounds from the grape peel, which can be applied in the formulation of pH-sensing films as a promising sustainable material to monitor food freshness during storage.
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Affiliation(s)
- Ana Paula Francisco
- University of Campinas (UNICAMP), School of Food Engineering (FEA), Monteiro Lobato St., 80, Campinas, SP, Brazil; School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - William Gustavo Sganzerla
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Luiz Eduardo Nochi Castro
- University of Campinas (UNICAMP), School of Food Engineering (FEA), Monteiro Lobato St., 80, Campinas, SP, Brazil
| | | | | | - Cleonice Gonçalves da Rosa
- University of Planalto Catarinense (UNIPLAC), Graduate Program in Environment and Health, Av. Mal. Castelo Branco, 170 Lages, SC, Brazil
| | - Michael Ramos Nunes
- Federal Institute of Education, Science and Technology of Santa Catarina (IFSC), Campus Lages, Rua Heitor Villa Lobos, 222, Lages, SC, Brazil
| | - Tânia Forster-Carneiro
- University of Campinas (UNICAMP), School of Food Engineering (FEA), Monteiro Lobato St., 80, Campinas, SP, Brazil
| | - Mauricio A Rostagno
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil.
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10
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Biswas R, Sarkar A, Alam M, Roy M, Mahdi Hasan MM. Microwave and ultrasound-assisted extraction of bioactive compounds from Papaya: A sustainable green process. ULTRASONICS SONOCHEMISTRY 2023; 101:106677. [PMID: 37939528 PMCID: PMC10656272 DOI: 10.1016/j.ultsonch.2023.106677] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 10/31/2023] [Accepted: 11/01/2023] [Indexed: 11/10/2023]
Abstract
The demand for sustainable and eco-friendly extraction methods for bioactive compounds from natural sources has increased significantly in recent years. In this study, we investigated the effectiveness of the microwave pretreated ultrasound-assisted extraction (MPUAE) process for the extraction of antioxidants (TPC, DPPH, and FRAP) from papaya pulp and peel. The optimized variables for the MPUAE process were determined using the Box-Behnken design tool of response surface methodology. Our results showed that the optimized variables for pulp and peel were 675.76 and 669.70 W microwave power, 150 s of irradiation time, 30 °C ultrasound temperature, and 19.70 and 16.46 min of ultrasonic extraction time, respectively. Moreover, the MPUAE process was found to be more energy-efficient and environmentally friendly compared to the conventional ultrasound-associated extraction (UAE) technique. The MPUAE process emitted less CO2 to the environment and had a shorter extraction time, resulting in a more sustainable and cost-effective extraction process. Our study suggests that the MPUAE process has the potential to be a promising and eco-friendly alternative for the industrial extraction of bioactive compounds from papaya and other natural sources.
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Affiliation(s)
- Rahul Biswas
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Animesh Sarkar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Mahabub Alam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Mukta Roy
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - M M Mahdi Hasan
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
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11
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Ayimbila F, Keawsompong S. Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative. Curr Nutr Rep 2023; 12:290-307. [PMID: 37032416 PMCID: PMC10088739 DOI: 10.1007/s13668-023-00468-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/13/2023] [Indexed: 04/11/2023]
Abstract
PURPOSE OF REVIEW Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits. RECENT FINDINGS Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.
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Affiliation(s)
- Francis Ayimbila
- Specialized Research Units: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, KU Institute of Advanced Studies, Kasetsart University (CASAF, NRU-KU), Bangkok, 10900, Thailand
| | - Suttipun Keawsompong
- Specialized Research Units: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand.
- Center for Advanced Studies for Agriculture and Food, KU Institute of Advanced Studies, Kasetsart University (CASAF, NRU-KU), Bangkok, 10900, Thailand.
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12
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Fernández-Prior Á, Cardoso JC, Bermúdez-Oria A, Reyes ÁT, Fernández-Bolaños J, Rodríguez-Gutiérrez G. Application of a Cold-Pressing Treatment to Improve Virgin Olive Oil Production and the Antioxidant Phenolic Profile of Its by-Products. Antioxidants (Basel) 2023; 12:1162. [PMID: 37371892 DOI: 10.3390/antiox12061162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
The olive oil sector is continuously evolving in order to improve the quality of olive oil and its by-products. In fact, the trend is to use increasingly greener olives to improve quality by decreasing the extraction yield, thus obtaining a higher content of antioxidant phenolics. The application of a cold-pressing system to the olive before the extraction of oil was tested with three varieties: picual at three different stages of maturity and arbequina and hojiblanca at early stages of maturity. The Abencor system was used for the extraction of virgin olive oil and its by-products. For the quantification of phenols and total sugars for all phases, organic solvent extractions and colorimetric measurements and high-performance liquid chromatography (HPLC) with a UV detector were used. The results show that the new treatment significantly improved the amount of oil extracted by between 1 and 2% and even increased its concentration of total phenols by up to 33%. Regarding the by-products, the concentrations of the main phenols, such as hydroxytyrosol, increased by almost 50%, as did the glycoside. The treatment also facilitated the separation of phases in by-products and improved the phenolic profile, although not in terms of total phenols, but individual phenols with higher antioxidant activity were obtained.
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Affiliation(s)
- África Fernández-Prior
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain
| | - Juan Cubero Cardoso
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain
| | - Alejandra Bermúdez-Oria
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain
| | - Ángeles Trujillo Reyes
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain
| | - Juan Fernández-Bolaños
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain
| | - Guillermo Rodríguez-Gutiérrez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Seville, Spain
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13
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Uyanga VA, Ejeromedoghene O, Lambo MT, Alowakennu M, Alli YA, Ere-Richard AA, Min L, Zhao J, Wang X, Jiao H, Onagbesan OM, Lin H. Chitosan and chitosan‑based composites as beneficial compounds for animal health: Impact on gastrointestinal functions and biocarrier application. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
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14
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Pruteanu LL, Bailey DS, Grădinaru AC, Jäntschi L. The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae. Antioxidants (Basel) 2023; 12:antiox12040860. [PMID: 37107235 PMCID: PMC10135154 DOI: 10.3390/antiox12040860] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/30/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.
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Affiliation(s)
- Lavinia Lorena Pruteanu
- Department of Chemistry and Biology, North University Center at Baia Mare, Technical University of Cluj-Napoca, 430122 Baia Mare, Romania
- Research Center for Functional Genomics, Biomedicine and Translational Medicine, “Iuliu Hațieganu” University of Medicine and Pharmacy, 400337 Cluj-Napoca, Romania
| | - David Stanley Bailey
- IOTA Pharmaceuticals Ltd., St Johns Innovation Centre, Cowley Road, Cambridge CB4 0WS, UK
| | - Andrei Cristian Grădinaru
- Department of Genetics, Faculty of Veterinary Medicine, “Ion Ionescu de la Brad” University of Life Sciences of Iaşi, 700490 Iaşi, Romania
| | - Lorentz Jäntschi
- Institute of Doctoral Studies, Babeş-Bolyai University, 400084 Cluj-Napoca, Romania
- Department of Physics and Chemistry, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
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15
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Fecal Microbiota Composition as a Metagenomic Biomarker of Dietary Intake. Int J Mol Sci 2023; 24:ijms24054918. [PMID: 36902349 PMCID: PMC10003228 DOI: 10.3390/ijms24054918] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/28/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023] Open
Abstract
Gut microbiota encompasses the set of microorganisms that colonize the gastrointestinal tract with mutual relationships that are key for host homeostasis. Increasing evidence supports cross intercommunication between the intestinal microbiome and the eubiosis-dysbiosis binomial, indicating a networking role of gut bacteria as potential metabolic health surrogate markers. The abundance and diversity of the fecal microbial community are already recognized to be associated with several disorders, such as obesity, cardiometabolic events, gastrointestinal alterations, and mental diseases, which suggests that intestinal microbes may be a valuable tool as causal or as consequence biomarkers. In this context, the fecal microbiota could also be used as an adequate and informative proxy of the nutritional composition of the food intake and about the adherence to dietary patterns, such as the Mediterranean or Western diets, by displaying specific fecal microbiome signatures. The aim of this review was to discuss the potential use of gut microbial composition as a putative biomarker of food intake and to screen the sensitivity value of fecal microbiota in the evaluation of dietary interventions as a reliable and precise alternative to subjective questionnaires.
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16
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Ultrasound-Assisted Aqueous Extraction of Chlorogenic Acid and Cynarin with the Impact of Inulin from Burdock ( Arctium lappa L.) Roots. Antioxidants (Basel) 2022; 11:antiox11071219. [PMID: 35883710 PMCID: PMC9311675 DOI: 10.3390/antiox11071219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/12/2022] [Accepted: 06/20/2022] [Indexed: 01/27/2023] Open
Abstract
The ultrasound-assisted aqueous extraction of chlorogenic acid (CGA) and cynarin with the impact of inulin from burdock (Arctium lappa L.) roots was investigated. Three extraction modes, ultrasound at 40 kHz/300 W (U-40), ultrasound at 120 kHz/300 W (U-120), and shaking at 120 rpm (S-120), were compared. The effects of process parameters on the extraction of polyphenols, CGA, cynarin, inulin, and antioxidant activity using U-40 were evaluated. In 10 min, 50 °C, and 1/30 (g/mL-water) of solid-to-liquid ratio, the order of CGA content in the dried burdock root powder (DBR) was U-40 (484.65 μg/g-DBR) > U-120 (369.93 μg/g-DBR) > S-120 (176.99 μg/g-DBR), while the order of cynarin content in DBR was U-120 (376.47 μg/g-DBR) > U-40 (341.54 μg/g-DBR) > S-120 (330.44 μg/g-DBR), showing the selective extraction of CGA and cynarin between using 40 and 120 kHz of ultrasound. The profiles of increase and then decrease in free CGA and cynarin concentrations against time revealed their degradation, including their interactions with the abundant inulin. The kinetic model, considering extraction followed by degradation, was proposed to describe the variations of free CGA and cynarin against time. This study provides an effective method using water to extract CGA, cynarin, and inulin from burdock roots.
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