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Costa-Pérez A, Núñez-Gómez V, Baenas N, Di Pede G, Achour M, Manach C, Mena P, Del Rio D, García-Viguera C, Moreno DA, Domínguez-Perles R. Systematic Review on the Metabolic Interest of Glucosinolates and Their Bioactive Derivatives for Human Health. Nutrients 2023; 15:nu15061424. [PMID: 36986155 PMCID: PMC10058295 DOI: 10.3390/nu15061424] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/02/2023] [Accepted: 03/10/2023] [Indexed: 03/18/2023] Open
Abstract
In the last decade, most of the evidence on the clinical benefits of including cruciferous foods in the diet has been focused on the content of glucosinolates (GSL) and their corresponding isothiocyanates (ITC), and mercapturic acid pathway metabolites, based on their capacity to modulate clinical, biochemical, and molecular parameters. The present systematic review summarizes findings of human studies regarding the metabolism and bioavailability of GSL and ITC, providing a comprehensive analysis that will help guide future research studies and facilitate the consultation of the latest advances in this booming and less profusely researched area of GSL for food and health. The literature search was carried out in Scopus, PubMed and the Web of Science, under the criteria of including publications centered on human subjects and the use of Brassicaceae foods in different formulations (including extracts, beverages, and tablets), as significant sources of bioactive compounds, in different types of subjects, and against certain diseases. Twenty-eight human intervention studies met inclusion criteria, which were classified into three groups depending on the dietary source. This review summarizes recent studies that provided interesting contributions, but also uncovered the many potential venues for future research on the benefits of consuming cruciferous foods in our health and well-being. The research will continue to support the inclusion of GSL-rich foods and products for multiple preventive and active programs in nutrition and well-being.
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Affiliation(s)
- Antonio Costa-Pérez
- Phytochemistry and Healthy Food Lab, Department of Food Science and Technology, CEBAS, CSIC, Campus Universitario de Espinardo-25, E-30100 Murcia, Spain
| | - Vanesa Núñez-Gómez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare-Nostrum”, Campus de Espinardo, University of Murcia, E-30100 Murcia, Spain
| | - Nieves Baenas
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare-Nostrum”, Campus de Espinardo, University of Murcia, E-30100 Murcia, Spain
- Correspondence: (N.B.); (D.A.M.); Tel.: +00-348-6888-9627 (N.B.); +00-349-6839-6200 (D.A.M.)
| | - Giuseppe Di Pede
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy
| | - Mariem Achour
- Human Nutrition Unit, Université Clermont Auvergne, INRAE, 63001 Clermont-Ferrand, France
| | - Claudine Manach
- Human Nutrition Unit, Université Clermont Auvergne, INRAE, 63001 Clermont-Ferrand, France
| | - Pedro Mena
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy
- Microbiome Research Hub, University of Parma, 43124 Parma, Italy
| | - Daniele Del Rio
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy
- Microbiome Research Hub, University of Parma, 43124 Parma, Italy
| | - Cristina García-Viguera
- Phytochemistry and Healthy Food Lab, Department of Food Science and Technology, CEBAS, CSIC, Campus Universitario de Espinardo-25, E-30100 Murcia, Spain
| | - Diego A. Moreno
- Phytochemistry and Healthy Food Lab, Department of Food Science and Technology, CEBAS, CSIC, Campus Universitario de Espinardo-25, E-30100 Murcia, Spain
- Correspondence: (N.B.); (D.A.M.); Tel.: +00-348-6888-9627 (N.B.); +00-349-6839-6200 (D.A.M.)
| | - Raúl Domínguez-Perles
- Phytochemistry and Healthy Food Lab, Department of Food Science and Technology, CEBAS, CSIC, Campus Universitario de Espinardo-25, E-30100 Murcia, Spain
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Erdélyi L, Fenyvesi F, Gál B, Haimhoffer Á, Vasvári G, Budai I, Remenyik J, Bereczki I, Fehér P, Ujhelyi Z, Bácskay I, Vecsernyés M, Kovács R, Váradi J. Investigation of the Role and Effectiveness of Chitosan Coating on Probiotic Microcapsules. Polymers (Basel) 2022; 14:polym14091664. [PMID: 35566837 PMCID: PMC9101405 DOI: 10.3390/polym14091664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/12/2022] [Accepted: 04/19/2022] [Indexed: 12/14/2022] Open
Abstract
Microencapsulation and coating are preferred methods to increase the viability of the probiotic strains. The effect of microencapsulation technologies and materials used as microcapsule cores on viability is being investigated during development. In the present study, chitosan-coated and Eudragit L100-55-coated alginate microspheres were produced to encapsulate Lactobacillus plantarum probiotic bacteria. After the heat loading and simulated gastrointestinal juice dissolution study, the differences in viability were compared based on the CFU/mL values of the samples. The kinetics of the bacterial release and the ratio of the released live/dead cells of Lactobacillus plantarum were examined by flow cytometry. In all cases, we found that the CFU value for the chitosan-coated samples was virtually zero. The ratio of live/dead cells in the 120 min samples was significantly reduced to less than 20% for chitosan, while it was nearly 90% in the uncoated and Eudragit L100-55-coated samples. In the case of chitosan, based on some published MIC values and the amount of chitosan coating determined in the present study, we concluded the reason for our results. It was the first time to determine the amount of the released chitosan coat of the dried microcapsule, which reached the MIC value during the dissolution studies.
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Affiliation(s)
- Lóránd Erdélyi
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei Körút 98, H-4032 Debrecen, Hungary; (L.E.); (F.F.); (B.G.); (Á.H.); (G.V.); (P.F.); (Z.U.); (I.B.); (M.V.)
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, H-4032 Debrecen, Hungary
| | - Ferenc Fenyvesi
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei Körút 98, H-4032 Debrecen, Hungary; (L.E.); (F.F.); (B.G.); (Á.H.); (G.V.); (P.F.); (Z.U.); (I.B.); (M.V.)
| | - Bernadett Gál
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei Körút 98, H-4032 Debrecen, Hungary; (L.E.); (F.F.); (B.G.); (Á.H.); (G.V.); (P.F.); (Z.U.); (I.B.); (M.V.)
| | - Ádám Haimhoffer
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei Körút 98, H-4032 Debrecen, Hungary; (L.E.); (F.F.); (B.G.); (Á.H.); (G.V.); (P.F.); (Z.U.); (I.B.); (M.V.)
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, H-4032 Debrecen, Hungary
| | - Gábor Vasvári
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei Körút 98, H-4032 Debrecen, Hungary; (L.E.); (F.F.); (B.G.); (Á.H.); (G.V.); (P.F.); (Z.U.); (I.B.); (M.V.)
| | - István Budai
- Faculty of Engineering, University of Debrecen, Ótemető Str. 2-4, H-4028 Debrecen, Hungary;
| | - Judit Remenyik
- Institute of Food Technology, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary;
| | - Ilona Bereczki
- Department of Pharmaceutical Chemistry, University of Debrecen, Egyetem tér 1, H-4032 Debrecen, Hungary;
| | - Pálma Fehér
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei Körút 98, H-4032 Debrecen, Hungary; (L.E.); (F.F.); (B.G.); (Á.H.); (G.V.); (P.F.); (Z.U.); (I.B.); (M.V.)
| | - Zoltán Ujhelyi
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei Körút 98, H-4032 Debrecen, Hungary; (L.E.); (F.F.); (B.G.); (Á.H.); (G.V.); (P.F.); (Z.U.); (I.B.); (M.V.)
| | - Ildikó Bácskay
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei Körút 98, H-4032 Debrecen, Hungary; (L.E.); (F.F.); (B.G.); (Á.H.); (G.V.); (P.F.); (Z.U.); (I.B.); (M.V.)
| | - Miklós Vecsernyés
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei Körút 98, H-4032 Debrecen, Hungary; (L.E.); (F.F.); (B.G.); (Á.H.); (G.V.); (P.F.); (Z.U.); (I.B.); (M.V.)
| | - Renátó Kovács
- Department of Medical Microbiology, Faculty of Medicine, University of Debrecen, H-4032 Debrecen, Hungary;
- Faculty of Pharmacy, University of Debrecen, H-4032 Debrecen, Hungary
| | - Judit Váradi
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei Körút 98, H-4032 Debrecen, Hungary; (L.E.); (F.F.); (B.G.); (Á.H.); (G.V.); (P.F.); (Z.U.); (I.B.); (M.V.)
- Correspondence:
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