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da Silva Anthero AG, Bonetti CI, Bracht L, Cazarin CBB, Hubinger MD. The use of capsicum oleoresin microparticles to mitigate hepatic damage and metabolic disorders induced by obesity. Food Res Int 2024; 195:114932. [PMID: 39277219 DOI: 10.1016/j.foodres.2024.114932] [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: 11/27/2023] [Revised: 08/07/2024] [Accepted: 08/14/2024] [Indexed: 09/17/2024]
Abstract
Capsicum oleoresin has potential health benefits, particularly against obesity markers. Due to its high pungency, few studies have been done to explore the intake of this ingredient. The objective of this study was to use the Capsicum oleoresin (CO) microencapsulated into a high-fat diet to evaluate its metabolic effect on mice. Two formulation containing 15 % solids were prepared: the first (F1) with 5% CO and 95% emulsifier, and the second (F2) with 2.5% corn oil, 2.5% CO, and 95% emulsifier. These formulation were atomized in a spray dryer. Ultra-Performance Liquid Chromatography determined the capsaicin content for both formulations. Mice were divided into two groups: lean control (normocaloric AIN diet, n = 10) and high fat (HF diet: hypercaloric, n = 30), which were subdivided into three subgroups: HF control diet (n = 10); diet F1: HF + 20 % CO oleoresin microparticles (n = 10); and diet F2: HF + 20 % CO microparticles containing corn oil (n = 10). The animals treated with the microparticles showed lower glucose levels than the HF control. Mice fed with HF-containing CO microparticles had cholesterol blood levels similar to that of the lean group and lower (<100 mg/dL) than that of the HF control group (150 mg/dL). Capsicum oleoresin microparticles added to high-fat diets promoted lower weight gain and protected the liver against hepatic steatosis. Leptin levels for mice fed with HF diet plus CO microparticles averaged between 2 and 5 ng/ml, whereas the fat control group developed leptin resistance. Capsicum microparticles evidenced a protective effect against dyslipidemia compared to the fat control group, which suggests their use as a potential ingredient for the control of obesity.
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Affiliation(s)
- Ana Gabriela da Silva Anthero
- Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
| | | | - Lívia Bracht
- Biochemistry Department, Universidade Estadual de Maringá, Maringá, Paraná, Brazil
| | - Cinthia Baú Betim Cazarin
- Food Science and Nutrition Department, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
| | - Miriam Dupas Hubinger
- Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
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2
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Zhang R, Lv J, Li P, Mo Y, Zhou H, Wu R, Li M, Cheng H, Zhang H, Wen J, Gui M, Deng M. Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments. Sci Rep 2024; 14:21639. [PMID: 39284844 PMCID: PMC11405392 DOI: 10.1038/s41598-024-72464-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2024] [Accepted: 09/08/2024] [Indexed: 09/20/2024] Open
Abstract
Dried yellow chili is highly appreciated by consumers due to its excellent quality and flavor. The quality of products is determined by the drying and storage methods. In this study, dried yellow chilis were processed by natural air drying and hot air drying methods and then stored under three conditions: ambient temperature, ambient temperature with light avoidance, and at 10 °C with light avoidance for 12 months. The changes in the bioactive compounds during this period were analyzed attempting to reveal correlations between the different treatments and these compounds, with the aim of providing references for maintaining the bioactive compounds of pepper products. The results showed that samples treated with hot air had higher levels of fatty acids, resulting in a more pronounced flavor. During storage, samples stored at 10 °C with light avoidance were more effective in preserving soluble solids, total protein content, total phenols, capsaicinoids and most fatty acids.
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Affiliation(s)
- Ruihao Zhang
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
- Horticulture Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China
| | - Junheng Lv
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Pingping Li
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Yunrong Mo
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Huidan Zhou
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Rui Wu
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Mengjuan Li
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Hong Cheng
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China
| | - Hong Zhang
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
| | - Jinfen Wen
- Faculty of Architecture and City Planning, Kunming University of Science and Technology, Kunming, 650500, China.
| | - Min Gui
- Horticulture Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China.
| | - Minghua Deng
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.
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Ro N, Oh H, Ko HC, Yi J, Na YW, Haile M. Genome-Wide Analysis of Fruit Color and Carotenoid Content in Capsicum Core Collection. PLANTS (BASEL, SWITZERLAND) 2024; 13:2562. [PMID: 39339537 PMCID: PMC11435234 DOI: 10.3390/plants13182562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2024] [Revised: 09/05/2024] [Accepted: 09/11/2024] [Indexed: 09/30/2024]
Abstract
This study investigated carotenoid content and fruit color variation in 306 pepper accessions from diverse Capsicum species. Red-fruited accessions were predominant (245 accessions), followed by orange (35) and yellow (20). Carotenoid profiles varied significantly across accessions, with capsanthin showing the highest mean concentration (239.12 μg/g), followed by β-cryptoxanthin (63.70 μg/g) and zeaxanthin (63.25 μg/g). Total carotenoid content ranged from 7.09 to 2566.67 μg/g, emphasizing the diversity within the dataset. Correlation analysis revealed complex relationships between carotenoids, with strong positive correlations observed between total carotenoids and capsanthin (r = 0.94 ***), β-cryptoxanthin (r = 0.87 ***), and zeaxanthin (r = 0.84 ***). Principal component analysis (PCA) identified two distinct carotenoid groups, accounting for 67.6% of the total variance. A genome-wide association study (GWAS) identified 91 significant single nucleotide polymorphisms (SNPs) associated with fruit color (15 SNPs) and carotenoid content (76 SNPs). These SNPs were distributed across all chromosomes, with varying numbers on each. Among individual carotenoids, α-carotene was associated with 28 SNPs, while other carotenoids showed different numbers of associated SNPs. Candidate genes encoding diverse proteins were identified near significant SNPs, potentially contributing to fruit color variation and carotenoid accumulation. These included pentatricopeptide repeat-containing proteins, mitochondrial proton/calcium exchangers, E3 ubiquitin-protein ligase SINAT2, histone-lysine N-methyltransferase, sucrose synthase, and various enzymes involved in metabolic processes. Seven SNPs exhibited pleiotropic effects on multiple carotenoids, particularly β-cryptoxanthin and capsanthin. The findings of this study provide insights into the genetic architecture of carotenoid biosynthesis and fruit color in peppers, offering valuable resources for targeted breeding programs aimed at enhancing the nutritional and sensory attributes of pepper varieties.
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Affiliation(s)
- Nayoung Ro
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Hyeonseok Oh
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Ho-Cheol Ko
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Jungyoon Yi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Young-Wang Na
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Mesfin Haile
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
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Sebastin R, Kim J, Jo IH, Yu JK, Jang W, Han S, Park HS, AlGarawi AM, Hatamleh AA, So YS, Shim D, Chung JW. Comparative chloroplast genome analyses of cultivated and wild Capsicum species shed light on evolution and phylogeny. BMC PLANT BIOLOGY 2024; 24:797. [PMID: 39179978 PMCID: PMC11344449 DOI: 10.1186/s12870-024-05513-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Accepted: 08/12/2024] [Indexed: 08/26/2024]
Abstract
The chloroplast (cp.) genome, also known as plastome, plays crucial roles in plant survival, adaptation, and evolution. The stable genetic structure of cp. genomes provides an ideal system for investigating species evolution. We sequenced three complete cp. genome sequences of Capsicum species and analyzed them using sequences of various Capsicum species retrieved from the NCBI database. The cp. genome of Capsicum species maintains a well-preserved quadripartite structure consisting of two inverted repeats (IRs) flanked by a large single copy (LSC) region and a small single copy (SSC) region. The sizes of cp. genome sequences ranged from 156,583 bp (C. lycianthoides) to 157,390 bp (C.pubescens). A total of 127-132 unique genes, including 83-87 protein-coding, 36-37 tRNA, and eight rRNA genes, were predicted. Comparison of cp. genomes of 10 Capsicum species revealed high sequence similarity in genome-wide organization and gene arrangements. Fragments of trnT-UGU/trnL-UAA, ccsA, ndhD, rps12, and ycf1 were identified as variable regions, and nucleotide variability of LSC and SSC was higher than that of IR. Phylogenetic speciation analysis showed that the major domesticated C. annuum species were the most extensively divergent species and closely related to C. tovarii and C. frutescens. Analysis of divergent times suggested that a substantial range of speciation events started occurring ~ 25.79 million years ago (Mya). Overall, comparative analysis of cp. genomes of Capsicum species not only offers new insights into their genetic variation and phylogenetic relationships, but also lays a foundation for evolutionary history, genetic diversity, conservation, and biological breeding of Capsicum species.
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Affiliation(s)
- Raveendar Sebastin
- Department of Industrial Plant Science and Technology, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Jaewook Kim
- Department of Biology Education, Korea National University of Education, Cheongju, 28173, Republic of Korea
| | - Ick-Hyun Jo
- Department of Crop Science and Biotechnology, Dankook University, Cheonan, 31116, Republic of Korea
| | - Ju-Kyung Yu
- Department of Crop Science, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Woojong Jang
- Herbal Medicine Resources Research Center, Korea Institute of Oriental Medicine, Naju, 58245, Republic of Korea
| | - Seahee Han
- Honam National Institute of Biological Resources, Mokpo, 58762, Republic of Korea
| | - Hyun-Seung Park
- Department of Integrative Biological Sciences and Industry, Convergence Research Center for Natural Products, Sejong University, Seoul, 05006, Republic of Korea
| | - Amal Mohamed AlGarawi
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
| | - Ashraf Atef Hatamleh
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
| | - Yoon-Sup So
- Department of Crop Science, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Donghwan Shim
- Department of Biological Science, Chungnam National University, Daejeon, 34134, Republic of Korea.
| | - Jong-Wook Chung
- Department of Industrial Plant Science and Technology, Chungbuk National University, Cheongju, 28644, Republic of Korea.
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Bas TG. Bioactivity and Bioavailability of Carotenoids Applied in Human Health: Technological Advances and Innovation. Int J Mol Sci 2024; 25:7603. [PMID: 39062844 PMCID: PMC11277215 DOI: 10.3390/ijms25147603] [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: 05/10/2024] [Revised: 06/28/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
This article presents a groundbreaking perspective on carotenoids, focusing on their innovative applications and transformative potential in human health and medicine. Research jointly delves deeper into the bioactivity and bioavailability of carotenoids, revealing therapeutic uses and technological advances that have the potential to revolutionize medical treatments. We explore pioneering therapeutic applications in which carotenoids are used to treat chronic diseases such as cancer, cardiovascular disease, and age-related macular degeneration, offering novel protective mechanisms and innovative therapeutic benefits. Our study also shows cutting-edge technological innovations in carotenoid extraction and bioavailability, including the development of supramolecular carriers and advanced nanotechnology, which dramatically improve the absorption and efficacy of these compounds. These technological advances not only ensure consistent quality but also tailor carotenoid therapies to each patient's health needs, paving the way for personalized medicine. By integrating the latest scientific discoveries and innovative techniques, this research provides a prospective perspective on the clinical applications of carotenoids, establishing a new benchmark for future studies in this field. Our findings underscore the importance of optimizing carotenoid extraction, administration, bioactivity, and bioavailability methods to develop more effective, targeted, and personalized treatments, thus offering visionary insight into their potential in modern medical practices.
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Affiliation(s)
- Tomas Gabriel Bas
- Escuela de Ciencias Empresariales, Universidad Catolica del Norte, Coquimbo 1780000, Chile
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Li Y, Zhou J, Wang L, Liu Q, Zhou C, Liao X, Yang B. Inclusion complexes of capsanthin with acyclic cucurbit[n]urils to improve its stability and antioxidant capacity. Food Chem 2024; 432:136852. [PMID: 37657344 DOI: 10.1016/j.foodchem.2023.136852] [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: 02/24/2023] [Revised: 07/03/2023] [Accepted: 07/09/2023] [Indexed: 09/03/2023]
Abstract
Capsanthin is a natural red pigment widely used in the food industry, but its pigment is severely lost during use and storage. Supramolecular chemistry-based macrocyclic hosts can encapsulate small molecule pigments to improve their stability and solubility. Herein, we synthesized two acyclic cucurbit[n]urils (ACBs, M1 and M2) as carriers for encapsulating capsanthin, and we expect this strategy to generate some positive improvements on the properties of capsanthin, extending its use by the food industry. Successful host-guest inclusion complexes (IC) formation was confirmed via 1H NMR, 2D-ROESY NMR, 13C NMR, XRD, and FT-IR. After encapsulation, the solubility of capsanthin was increased by 75.8 times and 62.3 times, respectively. Furthermore, the storage and utility of capsanthin was enhanced due to the phase transition from oil to solid powder. IC exhibited enhanced stability for capsanthin in challenging environments, such as high temperature, light exposure, acidity, metal ions, food additives, and extreme oxidation.
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Affiliation(s)
- Yamin Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Jiawei Zhou
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Lutao Wang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Qingmeng Liu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Chao Zhou
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Xiali Liao
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, PR China.
| | - Bo Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, PR China.
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Schulz M, Hübner F, Humpf HU. Evaluation of Food Intake Biomarkers for Red Bell Peppers in Human Urine Based on HPLC-MS/MS Analysis. Mol Nutr Food Res 2024; 68:e2300464. [PMID: 38015099 DOI: 10.1002/mnfr.202300464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 10/18/2023] [Indexed: 11/29/2023]
Abstract
SCOPE The validation of dietary biomarkers is essential for the use in objective and quantitative assessment of the human dietary intake. In this study, the urinary excretion of previously identified potential biomarkers after intake of red bell peppers is analyzed. METHODS AND RESULTS The urine samples obtained after a two-phase dietary intervention study in which 14 volunteers participated are quantitatively analyzed by high-performance liquid chromatography with tandem mass spectrometry (HPLC-MS/MS) after an extensive validation. In the first phase, the volunteers abstain completely from bell peppers and paprika products (control group) and in the second phase, the volunteers consume a defined amount of fresh red bell peppers (case group). After analysis, all potential biomarkers show high dispersions of their concentration, indicating interindividual differences. The glucuronidated apocarotenoid (compound 1), which probably resulted from the main carotenoids of red Capsicum fruits, shows a rapid urinary excretion. The other glucuronidated metabolites (compounds 2-8), described as potential derivatives of capsianosides from Capsicum, show a slightly delayed but longer urinary excretion. CONCLUSIONS A correlation between an intake of red bell pepper and the urinary excretion of recently described potential biomarkers is observed. Due to large interindividual differences, it is reasonable to assume that at least the qualitative detection of the consumption of bell peppers and possibly all Capsicum fruits is feasible.
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Affiliation(s)
- Mareike Schulz
- Institute of Food Chemistry, University of Münster, Corrensstrasse 45, 48149, Münster, Germany
| | - Florian Hübner
- Institute of Food Chemistry, University of Münster, Corrensstrasse 45, 48149, Münster, Germany
| | - Hans-Ulrich Humpf
- Institute of Food Chemistry, University of Münster, Corrensstrasse 45, 48149, Münster, Germany
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Putro PA, Sakti AW, Ahmad F, Nakai H, Alatas H. Quantum mechanical assessment on the optical properties of capsanthin conformers. J Comput Chem 2023; 44:2319-2331. [PMID: 37548072 DOI: 10.1002/jcc.27199] [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: 03/24/2023] [Revised: 06/25/2023] [Accepted: 07/15/2023] [Indexed: 08/08/2023]
Abstract
As optical properties, the ultraviolet-visible (UV-Vis) absorption spectra of capsanthin-based red natural dye are a decisive parameter for their usage in various applications. Thus, accurately predicting the maximum UV-Vis wavelength (λ max ) values is critical in designing dye-conjugated material. Extensive metadynamics simulations were carried out to generate capsanthin conformers at various levels of the extended tight-binding method. Benchmarking the time-dependent density-functional theory (TD-DFT) methods help understand the results of a particular functional and allows a comparison between results obtained with different functional. The long-range correction (LC) scheme in LC-TD-DFT-D4/ωB97X/def2-SVP has been found to reproduce the experimentalλ max , and exhibited the effect of conformational changes to the calculated wavelengths. On the other hand, an inexpensive yet efficient LC-TD-DFTB method reproduced the experimentalλ max insensitive to conformational changes.
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Affiliation(s)
- Permono Adi Putro
- Theoretical Physics Division, Department of Physics, Faculty of Mathematics and Natural Sciences, IPB University, Bogor, Indonesia
- Department of Physics, Faculty of Science, Universitas Mandiri, Subang, Indonesia
- Indonesia Computational-Research Consortium on Renewable Energy (ICRC-RE), IPB University, Bogor, Indonesia
| | - Aditya Wibawa Sakti
- Theoretical Physics Division, Department of Physics, Faculty of Mathematics and Natural Sciences, IPB University, Bogor, Indonesia
- Indonesia Computational-Research Consortium on Renewable Energy (ICRC-RE), IPB University, Bogor, Indonesia
- Global Center for Science and Engineering, Waseda University, Tokyo, Japan
- Department of Chemistry, Faculty of Science and Computer, Universitas Pertamina, Jakarta, Indonesia
| | - Faozan Ahmad
- Theoretical Physics Division, Department of Physics, Faculty of Mathematics and Natural Sciences, IPB University, Bogor, Indonesia
- Indonesia Computational-Research Consortium on Renewable Energy (ICRC-RE), IPB University, Bogor, Indonesia
| | - Hiromi Nakai
- Department of Chemistry and Biochemistry, Waseda University, Tokyo, Japan
| | - Husin Alatas
- Theoretical Physics Division, Department of Physics, Faculty of Mathematics and Natural Sciences, IPB University, Bogor, Indonesia
- Indonesia Computational-Research Consortium on Renewable Energy (ICRC-RE), IPB University, Bogor, Indonesia
- Center for Transdisciplinary & Sustainability Sciences (CTSS), IPB University, Bogor, Indonesia
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Lin Z, Ali MM, Yi X, Zhang L, Wang S. Fast and High-Efficiency Synthesis of Capsanthin in Pepper by Transient Expression of Geminivirus. Int J Mol Sci 2023; 24:15008. [PMID: 37834456 PMCID: PMC10573693 DOI: 10.3390/ijms241915008] [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: 09/09/2023] [Revised: 10/05/2023] [Accepted: 10/08/2023] [Indexed: 10/15/2023] Open
Abstract
The color of the chili fruit is an important factor that determines the quality of the chili, as red chilies are more popular among consumers. The accumulation of capsanthin is the main cause of reddening of the chili fruit. Capsanthin is an important metabolite in carotenoid metabolism, and its production level is closely linked to the expression of the genes for capsanthin/capsorubin synthase (CCS) and carotenoid hydroxylase (CrtZ). We reported for the first time that the synthesis of capsanthin in chili was enhanced by using a geminivirus (Bean Yellow Dwarf Virus). By expressing heterologous β-carotenoid hydroxylase (CrtZ) and β-carotenoid ketolase (CrtW) using codon optimization, the transcription level of the CCS gene and endogenous CrtZ was directly increased. This leads to the accumulation of a huge amount of capsanthin in a very short period of time. Our results provide a platform for the rapid enhancement of endogenous CCS activity and capsanthin production using geminivirus in plants.
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Affiliation(s)
- Zhimin Lin
- Fujian Academy of Agricultural Sciences Biotechnology Institute, Fuzhou 350003, China
| | - Muhammad Moaaz Ali
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China (X.Y.); (L.Z.); (S.W.)
| | - Xiaoyan Yi
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China (X.Y.); (L.Z.); (S.W.)
| | - Lijuan Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China (X.Y.); (L.Z.); (S.W.)
| | - Shaojuan Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China (X.Y.); (L.Z.); (S.W.)
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10
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Haile M, Ro N, Ko HC, Oh H, Lee GA. A Comprehensive Genome-Wide Association Study of Carotenoid and Capsaicinoid Contents in Capsicum chinense Germplasm. Int J Mol Sci 2023; 24:13885. [PMID: 37762188 PMCID: PMC10531199 DOI: 10.3390/ijms241813885] [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: 07/31/2023] [Revised: 09/04/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Pepper is a highly important vegetable globally, both economically and nutritionally. However, to efficiently select and identify genetic resources for pepper breeding programs, it is crucial to understand the association between important traits and genetic factors. In this study, we investigated the genetic basis of carotenoid and capsaicinoid content in 160 Capsicum chinense germplasms. The study observed significant variability in carotenoid and capsaicinoid content among the germplasms. Correlation analysis revealed a strong positive correlation between violaxanthin and antheraxanthin. In contrast, capsaicin and dihydrocapsaicin displayed negative correlations with individual carotenoids but exhibited a strong positive correlation between the two compounds (r = 0.90 ***). Genotyping-by-sequencing (GBS) was performed on 160 genotypes of pepper germplasm, which identified 47,810 high-quality SNPs. A comprehensive genome-wide association analysis was performed using these SNPs to identify SNPs associated with carotenoids and capsaicinoids, revealing 193 SNPs that exhibited significant associations. Specifically, 4 SNPs were associated with violaxanthin, 2 with antheraxanthin, 86 with capsorubin, 5 with capsanthin, 63 with zeaxanthin, 3 with β-cryptoxanthin, and 2 with α-carotene. With further studies, the significantly associated SNPs identified in this study have the potential to be utilized for selecting pepper accessions with high carotenoid and capsaicinoid contents. Additionally, the genes associated with these significant SNPs will be used to understand their roles and involvement in the biosynthesis pathway of carotenoids and capsaicinoids. Understanding the function of these genes can provide insights into the molecular mechanisms underlying the production of these bioactive compounds in pepper. The findings of this study hold valuable implications for selecting pepper varieties with desirable traits and developing breeding programs aimed at enhancing the nutritional and medicinal properties of pepper.
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Song J, Sun B, Chen C, Ning Z, Zhang S, Cai Y, Zheng X, Cao B, Chen G, Jin D, Li B, Bian J, Lei J, He H, Zhu Z. An R-R-type MYB transcription factor promotes non-climacteric pepper fruit carotenoid pigment biosynthesis. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2023; 115:724-741. [PMID: 37095638 DOI: 10.1111/tpj.16257] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 04/06/2023] [Accepted: 04/18/2023] [Indexed: 05/03/2023]
Abstract
Carotenoids are major accessory pigments in the chloroplast, and they also act as phytohormones and volatile compound precursors to influence plant development and confer characteristic colours, affecting both the aesthetic and nutritional value of fruits. Carotenoid pigmentation in ripening fruits is highly dependent on developmental trajectories. Transcription factors incorporate developmental and phytohormone signalling to regulate the biosynthesis process. By contrast to the well-established pathways regulating ripening-related carotenoid biosynthesis in climacteric fruit, carotenoid regulation in non-climacteric fruit is poorly understood. Capsanthin is the primary carotenoid of non-climacteric pepper (Capsicum) fruit; its biosynthesis is tightly associated with fruit ripening, and it confers red pigmentation to the ripening fruit. In the present study, using a coexpression analysis, we identified an R-R-type MYB transcription factor, DIVARICATA1, and demonstrated its role in capsanthin biosynthesis. DIVARICATA1 encodes a nucleus-localised protein that functions primarily as a transcriptional activator. Functional analyses showed that DIVARICATA1 positively regulates carotenoid biosynthetic gene (CBG) transcript levels and capsanthin levels by directly binding to and activating CBG promoter transcription. Furthermore, an association analysis revealed a significant positive association between DIVARICATA1 transcription level and capsanthin content. ABA promotes capsanthin biosynthesis in a DIVARICATA1-dependent manner. Comparative transcriptomic analysis of DIVARICATA1 in Solanaceae plants showed that its function likely differs among species. Moreover, the pepper DIVARICATA1 gene could be regulated by the ripening regulator MADS-RIN. The present study illustrates the transcriptional regulation of capsanthin biosynthesis and offers a target for breeding peppers with high red colour intensity.
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Affiliation(s)
- Jiali Song
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Binmei Sun
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Changming Chen
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China
| | - Zuoyang Ning
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Shuanglin Zhang
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Yutong Cai
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Xiongjie Zheng
- Division of Biological and Environmental Science and Engineering, Center for Desert Agriculture, King Abdullah University of Science and Technology (KAUST), Thuwal, 23955-6900, Saudi Arabia
| | - Bihao Cao
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China
| | - Guoju Chen
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Dan Jin
- Biotechnology Research Center, Southwest University, Chongqing, 401120, China
| | - Bosheng Li
- Peking University Institute of Advanced Agricultural Sciences, Weifang, 261325, China
| | - Jianxin Bian
- Peking University Institute of Advanced Agricultural Sciences, Weifang, 261325, China
| | - Jianjun Lei
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China
| | - Hang He
- Peking University Institute of Advanced Agricultural Sciences, Weifang, 261325, China
| | - Zhangsheng Zhu
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China
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12
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Kostrzewa D, Mazurek B, Kostrzewa M, Jóźwik E. Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant. Molecules 2023; 28:5438. [PMID: 37513310 PMCID: PMC10386050 DOI: 10.3390/molecules28145438] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/13/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional and health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet, SC-CO2, and SC-CO2 with co-extractant) and at different parameters. The results showed that the carotenoid content decreased with the addition of the co-extractant while the fatty acid content and yield increased. It was found that the highest carotenoid content (capsanthin > β-carotene > capsorubin > zeaxanthin > β-cryptoxanthin > violaxanthin) was obtained at 50 °C/45 MPa for SC-CO2 extraction. Paprika extract rich in polyunsaturated fatty acids (linoleic, oleic, and α-linolenic acid) was obtained at 40 °C/25 MPa for SC-CO2 with co-extractant. The PUFA/SFA ratios for paprika extract were in agreement with the recommendations of nutritional guidelines. The use of SC-CO2 for the extraction of Capsicum annuum allowed us to obtain a high-quality, rich in carotenoids and polyunsaturated fatty acids, extract that can be used as a substrate in the industry.
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Affiliation(s)
- Dorota Kostrzewa
- Łukasiewicz Research Network-New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13A, 24-110 Pulawy, Poland
| | - Barbara Mazurek
- Łukasiewicz Research Network-New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13A, 24-110 Pulawy, Poland
| | - Marcin Kostrzewa
- Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland
| | - Emilia Jóźwik
- Łukasiewicz Research Network-New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13A, 24-110 Pulawy, Poland
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13
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Ling J, Wang T, Xie Z, Cheng X, Chai K, Li P. Preparation, characterization, and separation mechanism of a dehydroabietic-acid-based shape-selective chromatographic stationary phase 1. Talanta 2023; 262:124691. [PMID: 37229814 DOI: 10.1016/j.talanta.2023.124691] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 05/27/2023]
Abstract
Chromatographic stationary phases with molecular-shape selectivity are advantageous for the separation and analysis of geometric isomers. Herein, dehydroabietic acid is bonded on the surface of silica microspheres via 3-glycidoxypropyltrimethoxysilane to form a monolayer dehydroabietic-acid stationary phase (Si-DOMM) with a racket-shaped structure. Various characterization techniques indicate that Si-DOMM is successfully prepared, and the separation performance of a Si-DOMM column is evaluated. The stationary phase has a low silanol activity and metal contamination and a high hydrophobicity and shape selectivity. The resolutions of lycopene, lutein, and capsaicin on the Si-DOMM column confirm that the stationary phase exhibits high shape selectivity. The elution order of n-alkyl benzene on the Si-DOMM column indicates its high hydrophobic selectivity and suggests that the separation is an enthalpy-driven process. Repeatability experiments reveal highly stable preparation processes of the stationary phase and column and indicate that the relative standard deviations of retention time, peak height, and peak area are less than 0.26%, 3.54%, and 3.48%, respectively. Density functional theory calculations using n-alkylbenzenes, polycyclic aromatic hydrocarbons, amines, and phenols as model solutes provide an intuitive and quantitative description of the multiple retention mechanisms. The Si-DOMM stationary phase exhibits superior retention and high selectivity for these compounds via multiple interactions. The bonding phase of the monolayer dehydroabietic acid stationary phase with a racket-shaped structure has a unique affinity for benzene, strong shape selectivity, and good separation performance for geometrical isomers with different molecular shapes.
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Affiliation(s)
- Jiaming Ling
- School of Chemistry and Chemical Engineering, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Ting Wang
- School of Chemistry and Chemical Engineering, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China.
| | - Zhoujian Xie
- School of Chemistry and Chemical Engineering, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Xinqiao Cheng
- Shenzhen Academy of Metrology and Quality Inspection, Shenzhen 518109, China.
| | - Kungang Chai
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, 530004, China
| | - Pengfei Li
- School of Chemistry and Chemical Engineering, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China.
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14
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Suttisansanee U, Thiyajai P, Inthachat W, Pruesapan K, Wongwathanarat K, Charoenkiatkul S, Sahasakul Y, Temviriyanukul P. Exploration of the nutritional and carotenoids profiles of vegetables in Thai cuisine as potential nutritious ingredients. Heliyon 2023; 9:e15951. [PMID: 37205996 PMCID: PMC10189170 DOI: 10.1016/j.heliyon.2023.e15951] [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: 11/23/2022] [Revised: 02/28/2023] [Accepted: 04/27/2023] [Indexed: 05/21/2023] Open
Abstract
Missing information on plant origin control and nutritional data on herbs, spices and vegetables could lead to sample quality deficit and misusage of the plant database. In this study, twenty vegetables that were collected and managed based on the recommendations of the Department of Agriculture, Ministry of Agriculture and Cooperatives, Thailand, were investigated regarding their proximate mineral, vitamin and carotenoid contents using the standard procedures of the Association of Official Analytical Chemists (AOAC). The results showed that these plants (100 g dry weight) exhibited similar energy levels (337.11-420.48 kcal), which were mainly distributed from high carbohydrate content (21.01-88.17 g), while protein (3.14-66.07 g) and fat (0.00-10.33 g) levels were quite low. As a form of carbohydrate, dietary fiber was found to be high in Cymbopogon citratus (DC.) Stapf (Cy. citratus) and Solanum torvum Sw. (So. torvum) (57.00-59.54 g). Interestingly, Senegalia pennata subsp. insuavis (Lace) Maslin, Seigler & Ebinger (S. pennata) exhibited exceptionally high protein content, which was between 2.3 and 3.1 times higher than its carbohydrates. High mineral contents were detected in S. pennata, Ocimum africanum Lour. (O. africanum), Ocimum basilicum L. (O. basilicum), Ocimum gratissimum L. var. macrophyllum Briq. (O. gratissimum) and Coriandrum sativum L. (Co. sativum), while Mentha cordifolia Opiz ex Fresen (M. cordifolia) was observed to be a good source of vitamin C (381.36-547.47 mg). High carotenoids were mostly found in Eryngium foetidum L. (E. foetidum), O. gratissimum, Co. sativum and O. basilicum (75.23-119.96 mg). Interestingly, the location of sample collection seemed to have minimal effect on the nutritional and carotenoid compositions. The results of this study provide reliable information concerning the nutritional and carotenoid contents in plant sources with control of origin, which could be used in the future for food development with specific nutritional requirements.
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Affiliation(s)
- Uthaiwan Suttisansanee
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Parunya Thiyajai
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Woorawee Inthachat
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Kanchana Pruesapan
- Plant Varieties Protection Division, Department of Agriculture, Ministry of Agriculture and Cooperatives, Bangkok 10900, Thailand
| | - Khanitha Wongwathanarat
- Biotechnology Research and Development Office, Department of Agriculture, Ministry of Agriculture and Cooperatives, Bangkok 10900, Thailand
| | - Somsri Charoenkiatkul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Yuraporn Sahasakul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
- Corresponding author.
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15
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Mandal SK, Rath SK, Logesh R, Mishra SK, Devkota HP, Das N. Capsicum annuum L. and its bioactive constituents: A critical review of a traditional culinary spice in terms of its modern pharmacological potentials with toxicological issues. Phytother Res 2023; 37:965-1002. [PMID: 36255140 DOI: 10.1002/ptr.7660] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 09/07/2022] [Accepted: 09/27/2022] [Indexed: 11/12/2022]
Abstract
Capsicum annuum L., commonly known as chili pepper, is used as an important spice globally and as a crude drug in many traditional medicine systems. The fruits of C. annuum have been used as a tonic, antiseptic, and stimulating agent, to treat dyspepsia, appetites, and flatulence, and to improve digestion and circulation. The article aims to critically review the phytochemical and pharmacological properties of C. annuum and its major compounds. Capsaicin, dihydrocapsaicin, and some carotenoids are reported as the major active compounds with several pharmacological potentials especially as anticancer and cardioprotectant. The anticancer effect of capsaicinoids is mainly mediated through mechanisms involving the interaction of Ca2+ -dependent activation of the MAPK pathway, suppression of NOX-dependent reactive oxygen species generation, and p53-mediated activation of mitochondrial apoptosis in cancer cells. Similarly, the cardioprotective effects of capsaicinoids are mediated through their interaction with cellular transient receptor potential vanilloid 1 channel, and restoration of calcitonin gene-related peptide via Ca2+ -dependent release of neuropeptides and suppression of bradykinin. In conclusion, this comprehensive review presents detailed information about the traditional uses, phytochemistry, and pharmacology of major bioactive principles of C. annuum with special emphasis on anticancer, cardioprotective effects, and plausible toxic adversities along with food safety.
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Affiliation(s)
- Sudip Kumar Mandal
- Department of Pharmaceutical Chemistry, Dr. B. C. Roy College of Pharmacy and AHS, Durgapur, India
| | - Santosh Kumar Rath
- School of Pharmaceuticals and Population Health Informatics, Faculty of Pharmacy, DIT University, Dehradun, India
| | - Rajan Logesh
- TIFAC CORE in Herbal Drugs, Department of Pharmacognosy, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Rockland's, Ooty, India
| | | | - Hari Prasad Devkota
- Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan
| | - Niranjan Das
- Department of Chemistry, Ramthakur College, Agartala, India
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16
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Galleani C, Valdelvira R, Carmen Diéguez M, Crespo JF, Cabanillas B. Anaphylaxis to pickled chili pepper (Capsicum frutescens): Role of pickling processing in the allergic reactivity. Ann Allergy Asthma Immunol 2023; 130:369-370. [PMID: 36538971 DOI: 10.1016/j.anai.2022.12.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/30/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Affiliation(s)
- Celine Galleani
- Allergy Department, Hospital Universitario 12 de Octubre, Madrid, Spain; Instituto de Investigación Sanitaria del Hospital 12 de Octubre (imas12), Madrid, Spain.
| | - Rafael Valdelvira
- Allergy Department, Hospital Universitario 12 de Octubre, Madrid, Spain; Instituto de Investigación Sanitaria del Hospital 12 de Octubre (imas12), Madrid, Spain
| | - M Carmen Diéguez
- Allergy Department, Hospital Universitario 12 de Octubre, Madrid, Spain; Instituto de Investigación Sanitaria del Hospital 12 de Octubre (imas12), Madrid, Spain
| | - Jesús F Crespo
- Allergy Department, Hospital Universitario 12 de Octubre, Madrid, Spain; Instituto de Investigación Sanitaria del Hospital 12 de Octubre (imas12), Madrid, Spain
| | - Beatriz Cabanillas
- Allergy Department, Hospital Universitario 12 de Octubre, Madrid, Spain; Instituto de Investigación Sanitaria del Hospital 12 de Octubre (imas12), Madrid, Spain
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17
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Păucean A, Kádár CB, Simon E, Vodnar DC, Ranga F, Rusu IE, Vișan VG, Socaci SA, Man S, Chiș MS, Pop A, Tanislav AE, Mureșan V. Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production. Foods 2022; 11:3716. [PMID: 36429308 PMCID: PMC9689597 DOI: 10.3390/foods11223716] [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: 10/22/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57-12.20%) and acetic acids (3.39-4.10%) were recorded. Vitamin C content was identified in the range of 398-1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302-771 mg/100 g. Total carotenoid content was identified between 544-2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.
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Affiliation(s)
- Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Csaba Balázs Kádár
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Elemér Simon
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Iulian Eugen Rusu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vasile-Gheorghe Vișan
- Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Sonia-Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Anda E. Tanislav
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
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18
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Bal S, Sharangi AB, Upadhyay TK, Khan F, Pandey P, Siddiqui S, Saeed M, Lee HJ, Yadav DK. Biomedical and Antioxidant Potentialities in Chilli: Perspectives and Way Forward. Molecules 2022; 27:6380. [PMID: 36234927 PMCID: PMC9570844 DOI: 10.3390/molecules27196380] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/17/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
Worldwide, since ages and nowadays, traditional medicine is well known, owing to its biodiversity, which immensely contributed to the advancement and development of complementary and alternative medicines. There is a wide range of spices, herbs, and trees known for their medicinal uses. Chilli peppers, a vegetable cum spice crop, are bestowed with natural bioactive compounds, flavonoids, capsaicinoids, phytochemicals, phytonutrients, and pharmacologically active compounds with potential health benefits. Such compounds manifest their functionality over solo-treatment by operating in synergy and consortium. Co-action of these compounds and nutrients make them potentially effective against coagulation, obesity, diabetes, inflammation, dreadful diseases, such as cancer, and microbial diseases, alongside having good anti-oxidants with scavenging ability to free radicals and oxygen. In recent times, capsaicinoids especially capsaicin can ameliorate important viral diseases, such as SARS-CoV-2. In addition, capsaicin provides an ability to chilli peppers to ramify as topical agents in pain-relief and also benefitting man as a potential effective anesthetic agent. Such phytochemicals involved not only make them useful and a much economical substitute to wonder/artificial drugs but can be exploited as obscene drugs for the production of novel stuffs. The responsibility of the TRPV1 receptor in association with capsaicin in mitigating chronic diseases has also been justified in this study. Nonetheless, medicinal studies pertaining to consumption of chilli peppers are limited and demand confirmation of the findings from animal studies. In this artifact, an effort has been made to address in an accessible format the nutritional and biomedical perspectives of chilli pepper, which could precisely upgrade and enrich our pharmaceutical industries towards human well-being.
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Affiliation(s)
- Solanki Bal
- Department of Vegetable Science, BCKV-Agricultural University, Mohanpur 741252, India
| | - Amit Baran Sharangi
- Department of Plantation, Spices, Medicinal & Aromatic Crops, BCKV-Agricultural University, Mohanpur 741252, India
| | - Tarun Kumar Upadhyay
- Department of Biotechnology, Parul Institute of Applied Sciences and Centre of Research for Development, Parul University, Vadodara 391760, India
| | - Fahad Khan
- Department of Biotechnology, Noida Institute of Engineering & Technology, Greater Noida 201306, India
| | - Pratibha Pandey
- Department of Biotechnology, Noida Institute of Engineering & Technology, Greater Noida 201306, India
- Department of Biotechnology, School of Engineering and Technology (SET), Sharda University, Greater Noida 201310, India
| | - Samra Siddiqui
- Department Health Services Management, College of Public Health and Health Informatics, University of Hail, Hail P.O. Box 2240, Saudi Arabia
| | - Mohd Saeed
- Department of Biology, College of Sciences, University of Hail, Hail P.O. Box 2240, Saudi Arabia
| | - Hae-Jeung Lee
- Department of Food & Nutrition, College of Bionano Technology, Gachon University, 1342 Seongnamdaero, Seongnam-si 13120, Korea
| | - Dharmendra K. Yadav
- Department of Pharmacy, Gachon Institute of Pharmaceutical Science, College of Pharmacy, Hambakmoeiro 191, Gachon University, Incheon 21924, Korea
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19
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Pinar H, Kaplan M, Karaman K, Ciftci B. Assessment of interspecies (Capsicum annuum X Capsicum frutescens) recombinant inbreed lines (RIL) for fruit nutritional traits. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Carrillo C, Nieto G, Martínez-Zamora L, Ros G, Kamiloglu S, Munekata PES, Pateiro M, Lorenzo JM, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JÁ, Barba FJ. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6864-6883. [PMID: 35040324 PMCID: PMC9204822 DOI: 10.1021/acs.jafc.1c07208] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/30/2021] [Accepted: 01/06/2022] [Indexed: 05/27/2023]
Abstract
The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.
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Affiliation(s)
- Celia Carrillo
- Nutrición
y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001 Burgos, Spain
| | - Gema Nieto
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Lorena Martínez-Zamora
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Gaspar Ros
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Senem Kamiloglu
- Department
of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
- Science
and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
| | - Paulo E. S. Munekata
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Mirian Pateiro
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M. Lorenzo
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
- Área
de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Juana Fernández-López
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Francisco J. Barba
- Nutrition
and Food Science Area, Preventive Medicine and Public Health, Food
Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
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21
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Correlation of Carotenoids Content and ASTA Values of Pepper (Capsicum chinense) Genetic Resources. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8060486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
In this study, 226 Capsicum chinense genetic resources were analyzed using high-performance liquid chromatography and a spectrophotometer to measure and compare their carotenoid content and American Spice Trade Association (ASTA) color values, respectively. The total carotenoid content and ASTA values of the 226 pepper genetic resources were found to be in the range of 7.04–2430.85 mg/100 g dry weight (DW) and 0–221.32, respectively. Capsanthin, capsorubin, lutein, zeaxanthin, antheraxanthin, violaxanthin, α-carotene, β-carotene, and β-cryptoxanthin were the individual carotenoids studied. The average content of each carotenoid (n = 226) in mg/100 g DW was as follows: capsanthin (325.77), antheraxanthin (136.34), capsorubin (82.36), β-carotene (59.11), violaxanthin (46.54), zeaxanthin (43.21), α-carotene (13.91), β-cryptoxanthin (9.67), and lutein (2.72). A strong positive correlation was observed between total carotenoid content and ASTA value (r = 0.965). Likewise, the individual carotenoid content and ASTA value revealed a strong correlation, such as antheraxanthin (r = 0.964), capsanthin (r = 0.946), and capsorubin (r = 0.858). Three genetic resources with a total carotenoid content above 2000 mg/100 g DW were obtained, such as IT261426 (2430.85 mg/100 g DW), IT183657 (2077.55 mg/100 g DW), and IT261213 (2062.54 mg/100 g DW). The findings of this study will assist in the selection of genetic resources with high carotenoid content and ASTA value that can be used to develop and breed new pepper varieties. Also, detailed results of ASTA value correlation with carotenoids in C. chinense genetic resources are provided.
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Saini RK, Prasad P, Lokesh V, Shang X, Shin J, Keum YS, Lee JH. Carotenoids: Dietary Sources, Extraction, Encapsulation, Bioavailability, and Health Benefits-A Review of Recent Advancements. Antioxidants (Basel) 2022; 11:795. [PMID: 35453480 PMCID: PMC9025559 DOI: 10.3390/antiox11040795] [Citation(s) in RCA: 74] [Impact Index Per Article: 37.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/13/2022] [Accepted: 04/14/2022] [Indexed: 02/08/2023] Open
Abstract
Natural carotenoids (CARs), viz. β-carotene, lutein, astaxanthin, bixin, norbixin, capsanthin, lycopene, canthaxanthin, β-Apo-8-carotenal, zeaxanthin, and β-apo-8-carotenal-ester, are being studied as potential candidates in fields such as food, feed, nutraceuticals, and cosmeceuticals. CAR research is advancing in the following three major fields: (1) CAR production from natural sources and optimization of its downstream processing; (2) encapsulation for enhanced physical and chemical properties; and (3) preclinical, clinical, and epidemiological studies of CARs' health benefits. This review critically discusses the recent developments in studies of the chemistry and antioxidant activity, marketing trends, dietary sources, extraction, bioaccessibility and bioavailability, encapsulation methods, dietary intake, and health benefits of CARs. Preclinical, clinical, and epidemiological studies on cancer, obesity, type 2 diabetes (T2D), cardiovascular diseases (CVD), osteoporosis, neurodegenerative disease, mental health, eye, and skin health are also discussed.
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Affiliation(s)
- Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
| | - Parchuri Prasad
- Institute of Biological Chemistry, Washington State University, Pullman, WA 99164, USA;
| | - Veeresh Lokesh
- Biocontrol Laboratory, University of Horticultural Sciences, Bagalkote 587104, India;
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China;
| | - Juhyun Shin
- Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Seoul 05029, Korea;
| | - Young-Soo Keum
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
| | - Ji-Ho Lee
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
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23
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Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health? Antioxidants (Basel) 2022; 11:antiox11040794. [PMID: 35453479 PMCID: PMC9024522 DOI: 10.3390/antiox11040794] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/04/2022] [Accepted: 04/12/2022] [Indexed: 02/07/2023] Open
Abstract
Given the general beneficial effects of antioxidants-rich foods on human health and disease prevention, there is a continuous interest in plant secondary metabolites conferring attractive colors to fruits and grains and responsible, together with others, for nutraceutical properties. Cereals and Solanaceae are important components of the human diet, thus, they are the main targets for functional food development by exploitation of genetic resources and metabolic engineering. In this review, we focus on the impact of antioxidants-rich cereal and Solanaceae derived foods on human health by analyzing natural biodiversity and biotechnological strategies aiming at increasing the antioxidant level of grains and fruits, the impact of agronomic practices and food processing on antioxidant properties combined with a focus on the current state of pre-clinical and clinical studies. Despite the strong evidence in in vitro and animal studies supporting the beneficial effects of antioxidants-rich diets in preventing diseases, clinical studies are still not sufficient to prove the impact of antioxidant rich cereal and Solanaceae derived foods on human
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24
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Kádár CB, Păucean A, Simon E, Vodnar DC, Ranga F, Rusu IE, Vișan VG, Man S, Chiș MS, Drețcanu G. Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.-Stage towards a Product with Technological Application. PLANTS (BASEL, SWITZERLAND) 2022; 11:1080. [PMID: 35448807 PMCID: PMC9025496 DOI: 10.3390/plants11081080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/07/2022] [Accepted: 04/13/2022] [Indexed: 06/14/2023]
Abstract
Six cultivars of chili (Cherry, Bulgarian Chilli, Cayenne, Fatalii, Habanero, and Carolina Reaper) from two species (Capsicum annuum and Capsicum chinense) have been studied. Anaerobic, spontaneous fermentation of pure chili paste was conducted for 21 days at 20 °C. The unfermented (UCP) and fermented chili pastes (FCP) were both subjected to physicochemical and microbiological characterization consisting of capsaicinoid, ascorbic acid, short-chain organic acids, phenolic compounds, and simple sugars analysis. Cell viability for Lactic Acid Bacteria (LAB) and Leuconostoc was determined before and after fermentation. Results indicate that capsaicinoids are very stable compounds, as notable differences between unfermented and fermented samples could not be seen. Carolina Reaper and Fatalii cultivars were amongst the most pungent, whereas Cherry, Cayenne, and Bulgarian types were low to moderate in pungency. Average loss of total ascorbic acid was 19.01%. Total phenolic compounds ranged between 36.89−195.43 mg/100 g for the fresh fruits and 35.60−180.40 mg/100 g for the fermented product. Losses through fermentation were not significant (p < 0.05). Plate counts indicated low initial numbers for LAB in the fresh samples, values ranging between 50−3700 CFU/g (colony-forming units). After fermentation, day 21, concentration of LAB (3.8 × 106−6.2 × 108 CFU/g) was high in all samples. Fermented chilies paste with enhanced biochemical and bacterial properties might further be used in the technology of vegetable (brining) or meat (curing) products, processes that generally involve the fermenting activity of different microorganisms, especially (LAB). Thus, the purpose of this research was the investigation of biochemical and microbial transformations that naturally occur in fermented chilies with a future perspective towards technological applications in cured meat products.
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Affiliation(s)
- Csaba Balázs Kádár
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Elemér Simon
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
| | - Dan Cristian Vodnar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
| | - Iulian Eugen Rusu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Vasile-Gheorghe Vișan
- Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania;
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Georgiana Drețcanu
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
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25
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Rastegar S, Shojaie A, Koy RAM. Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage. J Food Biochem 2022; 46:e14154. [PMID: 35383976 DOI: 10.1111/jfbc.14154] [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: 01/01/2022] [Revised: 03/04/2022] [Accepted: 03/15/2022] [Indexed: 11/30/2022]
Abstract
Consumer awareness of broccoli's unusual color, rich flavor, and concentration of desired phytochemicals has led to a steady increase in consumption in recent years. However, its short shelf-life, which is linked with quick discoloration and degeneration after harvest, limits industrial production and marketing. The effect of pre-harvest salicylic acid (SA) and calcium chloride (Ca) and their combination on the post-harvest quality of broccoli during storage (5 ± 1°C) was explored in this study. The foliar spray treatments reduced weight loss of broccoli head during storage. At the end of storage, Ca (2%) alone and in combination with SA (0.01%) significantly maintained the chlorophyll concentration rather than control. The total phenols, flavonoid, and antioxidant capacity of the Ca (2%) + SA (0.01%) treated samples was significantly greater than the control. SA (0.01%) alone or in conjunction with Ca (2%), showed higher catalase (CAT) activity; however, Ca (1%), alone or in combination with SA (0.01%), showed higher peroxidase (POD) activity. Generally, the marketability of the treated broccoli was significantly greater than the control at the end of storage. Based on these findings, we believe Ca (2%) + SA (0.01%) improves the antioxidant system, delays chlorophyll degradation, and extends the shelf life of broccoli heads stored at 5 ± 1°C. It is proposed that the green color, marketability, and nutrient content of broccoli during postharvest handling and storage can be retained longer by foliar application of this treatment. PRACTICAL APPLICATIONS: Broccoli (Brassica oleracea L. Italaia) is a widely-consumed floral green vegetable due to its high content of nutrients and bioactive compounds. However, after harvest, florets rapidly senesce and suffer from yellowing which affects the quality of broccoli. The senescence of post-harvest broccoli is characterized by fresh weight loss, chlorophyll degradation, and a significant reduction in nutritional content. Therefore, preventing the decline in the quality of harvested broccoli is essential to maintain its economic and nutritional value. The results of this study showed that pre-harvest foliar application of Ca (2%) + SA (0.01%) with delayed weight loss, chlorophyll degradation, preservation of antioxidant compounds, and increased enzyme activity has a positive effect in maintaining broccoli heads quality during cold storage.
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Affiliation(s)
- Somayeh Rastegar
- Department of Horticultural Science, Faculty of Agriculture & Natural Resources, University of Hormozgan, Bandar Abbas, Islamic Republic of Iran
| | - Aazam Shojaie
- Department of Horticultural Science, Faculty of Agriculture & Natural Resources, University of Hormozgan, Bandar Abbas, Islamic Republic of Iran
| | - Rebaz Aswad Mirza Koy
- Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil, Iraq
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26
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He X, Chavan SG, Hamoui Z, Maier C, Ghannoum O, Chen ZH, Tissue DT, Cazzonelli CI. Smart Glass Film Reduced Ascorbic Acid in Red and Orange Capsicum Fruit Cultivars without Impacting Shelf Life. PLANTS (BASEL, SWITZERLAND) 2022; 11:985. [PMID: 35406965 PMCID: PMC9003265 DOI: 10.3390/plants11070985] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 11/27/2022]
Abstract
Smart Glass Film (SGF) is a glasshouse covering material designed to permit 80% transmission of photosynthetically active light and block heat-generating solar energy. SGF can reduce crop water and nutrient consumption and improve glasshouse energy use efficiency yet can reduce crop yield. The effect of SGF on the postharvest shelf life of fruits remains unknown. Two capsicum varieties, Red (Gina) and Orange (O06614), were cultivated within a glasshouse covered in SGF to assess fruit quality and shelf life during the winter season. SGF reduced cuticle thickness in the Red cultivar (5%) and decreased ascorbic acid in both cultivars (9-14%) without altering the overall morphology of the mature fruits. The ratio of total soluble solids (TSSs) to titratable acidity (TA) was significantly higher in Red (29%) and Orange (89%) cultivars grown under SGF. The Red fruits had a thicker cuticle that reduced water loss and extended shelf life when compared to the Orange fruits, yet neither water loss nor firmness were impacted by SGF. Reducing the storage temperature to 2 °C and increasing relative humidity to 90% extended the shelf life in both cultivars without evidence of chilling injury. In summary, SGF had minimal impact on fruit development and postharvest traits and did not compromise the shelf life of mature fruits. SGF provides a promising technology to block heat-generating solar radiation energy without affecting fruit ripening and marketable quality of capsicum fruits grown during the winter season.
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Affiliation(s)
- Xin He
- National Vegetable Protected Cropping Centre, Hawkesbury Institute for the Environment, Western Sydney University, Locked Bag 1797, Penrith, NSW 2751, Australia; (X.H.); (S.G.C.); (C.M.); (O.G.); (Z.-H.C.); (D.T.T.)
| | - Sachin G. Chavan
- National Vegetable Protected Cropping Centre, Hawkesbury Institute for the Environment, Western Sydney University, Locked Bag 1797, Penrith, NSW 2751, Australia; (X.H.); (S.G.C.); (C.M.); (O.G.); (Z.-H.C.); (D.T.T.)
| | - Ziad Hamoui
- School of Science, Western Sydney University, Penrith, NSW 2751, Australia;
| | - Chelsea Maier
- National Vegetable Protected Cropping Centre, Hawkesbury Institute for the Environment, Western Sydney University, Locked Bag 1797, Penrith, NSW 2751, Australia; (X.H.); (S.G.C.); (C.M.); (O.G.); (Z.-H.C.); (D.T.T.)
| | - Oula Ghannoum
- National Vegetable Protected Cropping Centre, Hawkesbury Institute for the Environment, Western Sydney University, Locked Bag 1797, Penrith, NSW 2751, Australia; (X.H.); (S.G.C.); (C.M.); (O.G.); (Z.-H.C.); (D.T.T.)
| | - Zhong-Hua Chen
- National Vegetable Protected Cropping Centre, Hawkesbury Institute for the Environment, Western Sydney University, Locked Bag 1797, Penrith, NSW 2751, Australia; (X.H.); (S.G.C.); (C.M.); (O.G.); (Z.-H.C.); (D.T.T.)
- School of Science, Western Sydney University, Penrith, NSW 2751, Australia;
| | - David T. Tissue
- National Vegetable Protected Cropping Centre, Hawkesbury Institute for the Environment, Western Sydney University, Locked Bag 1797, Penrith, NSW 2751, Australia; (X.H.); (S.G.C.); (C.M.); (O.G.); (Z.-H.C.); (D.T.T.)
- Global Centre for Land Based Innovation, Western Sydney University, Hawkesbury Campus, Richmond, NSW 2753, Australia
| | - Christopher I. Cazzonelli
- National Vegetable Protected Cropping Centre, Hawkesbury Institute for the Environment, Western Sydney University, Locked Bag 1797, Penrith, NSW 2751, Australia; (X.H.); (S.G.C.); (C.M.); (O.G.); (Z.-H.C.); (D.T.T.)
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27
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Effects of Different Solvents Extractions on Total Polyphenol Content, HPLC Analysis, Antioxidant Capacity, and Antimicrobial Properties of Peppers (Red, Yellow, and Green ( Capsicum annum L.)). EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:7372101. [PMID: 35096116 PMCID: PMC8791725 DOI: 10.1155/2022/7372101] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 11/17/2022]
Abstract
Plants possessing various bioactive compounds and antioxidant components have gained enormous attention because of their efficacy in enhancing human health and nutrition. Peppers (Capsicum annuum L.), because of their color, flavor, and nutritional value, are considered as one of the most popular vegetables around the world. In the present investigation, the effect of different solvents extractions (methanol, ethanol, and water) and oven drying on the antioxidant and antimicrobial properties was studied of red, yellow, and green peppers. The green pepper water extract showed the highest total polyphenol content (30.15 mg GAE/g DW) followed by red pepper water extract (28.73 mg GAE/g DW) and yellow pepper water extract (27.68 mg GAE/g DW), respectively. The methanol extracts of all the pepper samples showed higher TPC as compared to the ethanol extract. A similar trend was observed with the total flavonoid content (TFC). The antioxidant assays (DPPH scavenging and reducing power) echoed the findings of TPC and TFC. In both antioxidant assays, the highest antioxidant activity was shown by the water extract of green pepper, which was followed by the water extract of red pepper and yellow pepper. Furthermore, all extracts were assessed for their potential antimicrobial activity against bacterial and fungal pathogens. Aqueous extracts of all three pepper samples exhibited slightly higher inhibition zones as compared to their corresponding ethanolic and methanolic extract. Minimum inhibitory concentration (MIC) values ranged from 0.5 to 8.0 mg/ml. The lowest MIC values ranging from 0.5 to 2.0 mg/ml concentration were recorded for aqueous extracts of green pepper. High-performance liquid chromatography (HPLC) analysis revealed tannic acid as the major phenolic compound in all three pepper samples. Thus, it is envisaged that the microwave drying/heating technique can improve the antioxidant and antimicrobial activity of the pepper.
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28
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Azlan A, Sultana S, Huei CS, Razman MR. Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review. Molecules 2022; 27:898. [PMID: 35164163 PMCID: PMC8839052 DOI: 10.3390/molecules27030898] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/25/2022] [Accepted: 01/26/2022] [Indexed: 01/28/2023] Open
Abstract
Fruits and vegetables are important components of a healthy diet. They are rich sources of vitamins and minerals, dietary fibre and a host of beneficial non-nutrient substances including plant sterols, flavonoids and other antioxidants. It has been reported that reduced intake of fruits and vegetables may increase the risk of non-communicable diseases (NCDs). Chili pepper, is a common and important spice used to enhance taste and nutrition. Over the years, reports have shown its potential as antioxidant and an anti-obesity agent. Obesity is a serious health concern as it may initiate other common chronic diseases. Due to the side effects of synthetic antioxidants and anti-obesity drugs, scientists are now focusing on natural products which produce similar effects to synthetic chemicals. This up-to-date review addresses this research gap and presents, in an accessible format, the nutritional, antioxidant and anti-obesity properties of different chili peppers. This review article serves as a reference guide for use of chili peppers as anti-obesity agents.
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Affiliation(s)
- Azrina Azlan
- Department of Nutrition, Faculty of Medicine & Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Research Centre of Excellence for Nutrition and Non-Communicable Diseases, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Sharmin Sultana
- Grain Quality Testing Laboratory, International Rice Research Institute (IRRI), Dhaka 1213, Bangladesh;
| | - Chan Suk Huei
- Department of Nutrition, Faculty of Medicine & Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Muhammad Rizal Razman
- Research Centre for Sustainability Science and Governance (SGK), Institute for Environment and Development (LESTARI), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Selangor, Malaysia
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29
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Schulz M, Hövelmann Y, Hübner F, Humpf HU. Identification of Potential Urinary Biomarkers for Bell Pepper Intake by HPLC-HRMS-Based Metabolomics and Structure Elucidation by NMR. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13644-13656. [PMID: 34735138 DOI: 10.1021/acs.jafc.1c04210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Dietary biomarkers show great promise for objectively assessing the food intake in humans. In this study, potential urinary biomarkers for red bell pepper intake were identified based on a dietary intervention study and a comprehensive metabolomics approach. Spot urine samples from 14 volunteers were collected in the two phases of the study (control phase: abstaining from any bell pepper/paprika products; case phase: consumption of a defined amount of fresh red bell pepper and abstaining from any further bell pepper/paprika products) and analyzed by high-performance liquid chromatography high-resolution mass spectrometry (HPLC-HRMS). Comparison of the obtained metabolomics data using statistical analysis revealed that the respective urine metabolomes differ significantly, which was attributable to the bell pepper intake. Some of the most discriminating metabolites were selected and isolated from human urine for unequivocal structure elucidation by nuclear magnetic resonance (NMR) spectroscopy. Herein, seven novel glucuronidated metabolites most likely derived from capsanthin and capsianosides were identified, implying their potential application as dietary biomarkers for the entire Capsicum genus.
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Affiliation(s)
- Mareike Schulz
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, 48149 Münster, Germany
| | - Yannick Hövelmann
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, 48149 Münster, Germany
| | - Florian Hübner
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, 48149 Münster, Germany
| | - Hans-Ulrich Humpf
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, 48149 Münster, Germany
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30
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Villa-Rivera MG, Ochoa-Alejo N. Transcriptional Regulation of Ripening in Chili Pepper Fruits ( Capsicum spp.). Int J Mol Sci 2021; 22:12151. [PMID: 34830031 PMCID: PMC8624906 DOI: 10.3390/ijms222212151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/06/2021] [Accepted: 11/07/2021] [Indexed: 11/16/2022] Open
Abstract
Chili peppers represent a very important horticultural crop that is cultivated and commercialized worldwide. The ripening process makes the fruit palatable, desirable, and attractive, thus increasing its quality and nutritional value. This process includes visual changes, such as fruit coloration, flavor, aroma, and texture. Fruit ripening involves a sequence of physiological, biochemical, and molecular changes that must be finely regulated at the transcriptional level. In this review, we integrate current knowledge about the transcription factors involved in the regulation of different stages of the chili pepper ripening process.
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Affiliation(s)
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética, Unidad Irapuato, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Irapuato 36824, Mexico;
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Pappalardo I, Santarsiero A, De Luca M, Acquavia MA, Todisco S, Caddeo C, Bianco G, Infantino V, Martelli G, Vassallo A. Exploiting the Anti-Inflammatory Potential of White Capsicum Extract by the Nanoformulation in Phospholipid Vesicles. Antioxidants (Basel) 2021; 10:antiox10111683. [PMID: 34829554 PMCID: PMC8614711 DOI: 10.3390/antiox10111683] [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: 09/18/2021] [Revised: 10/18/2021] [Accepted: 10/23/2021] [Indexed: 12/14/2022] Open
Abstract
The peppers of the Capsicum species are exploited in many fields, as flavoring agents in food industry, or as decorative and therapeutic plants. Peppers show a diversified phytochemical content responsible for different biological activities. Synergic activity exerted by high levels of antioxidant compounds is responsible for their important anti-inflammatory property. A methanolic extract was obtained from a new pepper genotype and tested for anti-inflammatory activity. The extract was incorporated into phospholipid vesicles to increase the bioavailability of its bioactive components. Two types of phospholipid vesicles were produced, conventional liposomes and Penetration Enhancer containing Vesicles (PEVs). They were tested in human monoblastic leukemia U937 cell line, showing no cytotoxic effect. The intracellular reactive oxygen species (ROS) and nitric oxide (NO) levels were measured to value the in vitro efficacy of the vesicles in regulating inflammatory responses. Liposomal incorporation significantly reduced ROS levels in extract-treated LPS-activated cells. Furthermore, LC-MS/MS analyses demonstrated that liposomes facilitated the transport of the extract components across the cell membrane and their accumulation into the cytoplasm.
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Affiliation(s)
- Ilaria Pappalardo
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
- ALMACABIO Srl, C/so Italia 27, 39100 Bolzano, Italy
| | - Anna Santarsiero
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
| | - Maria De Luca
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
- KAMABIO Srl, Via Al Boschetto 4/B, 39100 Bolzano, Italy
| | - Maria Assunta Acquavia
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
- Thema Informatik Srl, Via Ressel 2/F, 39100 Bolzano, Italy
| | - Simona Todisco
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
| | - Carla Caddeo
- Department of Scienze della Vita e dell’Ambiente, Sezione di Scienze del Farmaco, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
- Correspondence: ; Tel.: +39-0706-758-462
| | - Giuliana Bianco
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
| | - Vittoria Infantino
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
| | - Giuseppe Martelli
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
| | - Antonio Vassallo
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (I.P.); (A.S.); (M.D.L.); (M.A.A.); (S.T.); (G.B.); (V.I.); (G.M.); (A.V.)
- Spinoff TNcKILLERS s.r.l., Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy
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Agronomic Performance, Capsaicinoids, Polyphenols and Antioxidant Capacity in Genotypes of Habanero Pepper Grown in the Southeast of Coahuila, Mexico. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7100372] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The genetic improvement program of the Seed Technology Training and Development Center works on the agronomic characterization and the content of bioactive compounds in eight genotypes of habanero pepper. The objective is to select genotypes with good agronomic performance that allow the generation of inbred lines to obtain hybrids. In this study, the agronomic performance and the content of bioactive compounds (capsaicinoids, polyphenols, and antioxidant capacity) were evaluated in eight genotypes of habanero pepper grown in the southeast of Coahuila, Mexico, identified as HNC-1, HNC-2, HNC-3, HNC-4, HNC-5, HNC-6, HNC-7, and HCC-8. The plants were grown in a greenhouse for 127 days, under a completely randomized design with four replications each. The results revealed that the yield (g·plant−1) and number of fruits per plant did not show significant differences between genotypes. However, for the fruit length, the genotypes HCC-8, HNC-7, HNC-6, and HNC-5 stood out with over 40 mm, while in equatorial diameter of the fruit, HCC-8, HNC-4, and HNC-2 stood out with 26.45, 26.46, and 25.12 mm, respectively. The results of the chemical analyses allowed us to identify that HNC-5 and HNC-6 had the highest capsaicin concentration (931.38 and 959.77 mg·kg−1), dihydrocapsaicin (434.95 and 445.89 mg·kg−1), Scoville Heat Units greater than 210,000, total phenols (67.54 and 71.15 mg/100 g) and total flavonoids (34.21 and 38.29 mg/100 g), respectively. The HNC-1 and HNC-6 genotypes had the highest carotenoids concentration with 103.96 and 105.07 mg/100 g, and HCC-8 registered the highest anthocyanin content with 22.08 mg C3GE/100 g. The antioxidant capacities showed significant differences (p ≤ 0.05) between genotypes, with a range of 43.22 to 110.39 µmol TE/100 g, 72.37 to 186.56 µmol TE/100 g, and 191.41 to 244.98 µmol TE/100 g for the tests of DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), and FRAP (ferric reducing antioxidant power). The results of this research will be used to select habanero pepper genotypes that can be used in genetic improvement programs to increase the productive potential and the content of bioactive compounds in the fruits to expand their applications in the food industry.
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Tan J, Li MF, Li R, Jiang ZT, Tang SH, Wang Y. Front-face synchronous fluorescence spectroscopy for rapid and non-destructive determination of free capsanthin, the predominant carotenoid in chili (Capsicum annuum L.) powders based on aggregation-induced emission. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 255:119696. [PMID: 33774412 DOI: 10.1016/j.saa.2021.119696] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 02/12/2021] [Accepted: 03/08/2021] [Indexed: 06/12/2023]
Abstract
Capsanthin is the major natural carotenoid pigment in red chili pepper possessing important bioactivity. Its conventional determination method is high performance liquid chromatography (HPLC) with complex and tedious sample pretreatment. In this study, synchronous front-face fluorescence spectroscopy (FFFS) was applied for the fast and non-invasive detection of free capsanthin in chili powders. Although capsanthin was only weak fluorescent in solution state, it showed strong fluorescence in two separated regions in front-face geometry which could also be clearly observed in chili powders. The mechanisms of these emissions are revealed to be aggregation-induced emission (AIE) and J-aggregate formation (JAF). The free capsanthin in 85 chili powder samples were determined by HPLC as in the range of 0.6-3.0 mg/g. The total synchronous FFFS spectra of these samples were scanned. Simple first-order models were built by partial least square regression (PLSR), and were validated by 5-fold cross-validation and external validation. The coefficients of determination (R2) were higher than 0.9, and the root mean square errors (RMSE) were less than 0.2 mg/g. The relative error of prediction (REP) was 9.9%, and the residual predictive deviation (RPD) was 3.7. The method was applied for the estimation of free capsanthin in several real-world samples with satisfactory analytical results. The average relative error to HPLC reference values was -11.8%.
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Affiliation(s)
- Jin Tan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
| | - Ming-Fen Li
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
| | - Rong Li
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
| | - Zi-Tao Jiang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
| | - Shu-Hua Tang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
| | - Ying Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
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Joo HK, Lee YR, Lee EO, Kim S, Jin H, Kim S, Lim YP, An CG, Jeon BH. Protective Role of Dietary Capsanthin in a Mouse Model of Nonalcoholic Fatty Liver Disease. J Med Food 2021; 24:635-644. [PMID: 34161164 DOI: 10.1089/jmf.2020.4866] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Capsanthin is the main carotenoid compound in red paprika (Capsicum annuum L.). However, little is known about the beneficial effects of capsanthin in nonalcoholic fatty liver disease (NAFLD). In this study, the hepatoprotective activity of capsanthin was investigated in a mouse model of NAFLD. Apolipoprotein-E knockout mice were fed with normal diet, Western-type diet (WD, NAFLD model), WD with capsanthin (0.5 mg/kg of body weight/day, CAP), WD with capsanthin-rich extract (25 mg/kg of body weight/day; CRE), or WD with red paprika powder (25 mg/kg of body weight/day, RPP) for 12 weeks. The carotenoid content in CRE or RPP was analyzed using ultraperformance liquid chromatography. The capsanthin concentration in CRE was 2067 mg/100 g of dry weight, which was 63% of total carotenoids. The oral administration of CRE or capsanthin significantly reduced the WD-induced increase in body weight and lipid accumulation in the liver (vs. the RPP group). In addition, CRE or capsanthin significantly inhibited the WD-induced increase in cholesterol and low-density lipoprotein levels. Furthermore, CRE or capsanthin showed reduced levels of plasma alanine and aspartate aminotransferase (ALT and AST, respectively), suggesting a steatohepatitis protective effect. Capsanthin regulated mRNA levels of peroxisome proliferator-activated receptor alpha (Pparα), carnitine palmitoyltransferase 1A (Cpt1a), acyl-CoA oxidase 1 (Acox1), and sterol regulatory element binding protein-1c (Srebp1c), which are associated with hepatic fatty acid metabolism. Overall, our results suggest that the capsanthin of red paprika plays a protective role against hepatic steatosis/steatohepatitis in NAFLD.
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Affiliation(s)
- Hee Kyoung Joo
- Research Institute for Medical Sciences, College of Medicine, Chungnam National University, Daejeon, Korea.,Department of Physiology, College of Medicine, Chungnam National University, Daejeon, Korea
| | - Yu Ran Lee
- Research Institute for Medical Sciences, College of Medicine, Chungnam National University, Daejeon, Korea.,Department of Physiology, College of Medicine, Chungnam National University, Daejeon, Korea
| | - Eun-Ok Lee
- Research Institute for Medical Sciences, College of Medicine, Chungnam National University, Daejeon, Korea.,Department of Physiology, College of Medicine, Chungnam National University, Daejeon, Korea
| | - Sungmin Kim
- Research Institute for Medical Sciences, College of Medicine, Chungnam National University, Daejeon, Korea.,Department of Physiology, College of Medicine, Chungnam National University, Daejeon, Korea
| | - Hao Jin
- Research Institute for Medical Sciences, College of Medicine, Chungnam National University, Daejeon, Korea.,Department of Physiology, College of Medicine, Chungnam National University, Daejeon, Korea
| | - Suna Kim
- Division of Food and Nutrition in Human Ecology, College of National Science, Korea National Open University, Seoul, Korea
| | - Yong Pyo Lim
- Molecular Genetics and Genomics Laboratory, Department of Horticulture, College of Agriculture and Life Science, Chungnam National University, Daejeon, Korea
| | - Chul Geon An
- Gyeongnam Agricultural Research and Extension Services, Jinju, Korea
| | - Byeong Hwa Jeon
- Research Institute for Medical Sciences, College of Medicine, Chungnam National University, Daejeon, Korea.,Department of Physiology, College of Medicine, Chungnam National University, Daejeon, Korea
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Senapathy GJ, George BP, Abrahamse H. Exploring the Role of Phytochemicals as Potent Natural Photosensitizers in Photodynamic Therapy. Anticancer Agents Med Chem 2021; 20:1831-1844. [PMID: 32619181 DOI: 10.2174/1871520620666200703192127] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 03/05/2020] [Accepted: 03/31/2020] [Indexed: 01/01/2023]
Abstract
BACKGROUND Cancer is still considered a deadly disease worldwide due to difficulties in diagnosis, painful treatment procedures, costly therapies, side effects, and cancer relapse. Cancer treatments using conventional methods like chemotherapy and radiotherapy were not convincing due to its post-treatment toxicity in the host. In Photodynamic Therapy (PDT), three individual non-toxic components including a photosensitizer, light source and oxygen cause damage to the cells and tissues when they are combined. OBJECTIVE In recent years, phytochemicals are being increasingly recognized as potent complementary drugs for cancer because of its natural availability, less toxicity and therapeutic efficiency in par with commercial drugs. Hence, the idea of using phytochemicals as natural photosensitizers in PDT resulted in a multiple pool of research studies with promising results in preclinical and clinical investigations. METHODS In this review, the potential of phytochemicals to act as natural photosensitizers for PDT, their mode of action, drawbacks, challenges and possible solutions are discussed in detail. RESULTS In PDT, natural photosensitizers, when used alone or in combination with other photosensitizers, induced cell death by apoptosis and necrosis, increased oxidative stress, altered cancer cell death signaling pathways, increased cytotoxicity and DNA damage in cancer cells. The pro-oxidant nature of certain antioxidant polyphenols, hormesis phenomenon, Warburg effect and DNA damaging potential plays a significant role in the photosensitizing mechanism of phytochemicals in PDT. CONCLUSION This review explores the role of phytochemicals that can act as photosensitizers alone or in combination with PDT and its mechanism of action on different cancers.
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Affiliation(s)
- Giftson J Senapathy
- Laser Research Centre, Faculty of Health Sciences, University of Johannesburg, Doornfontein, South Africa
| | - Blassan P George
- Laser Research Centre, Faculty of Health Sciences, University of Johannesburg, Doornfontein, South Africa
| | - Heidi Abrahamse
- Laser Research Centre, Faculty of Health Sciences, University of Johannesburg, Doornfontein, South Africa
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36
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Dini I, Laneri S. Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing. Antioxidants (Basel) 2021; 10:868. [PMID: 34071441 PMCID: PMC8230008 DOI: 10.3390/antiox10060868] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 05/26/2021] [Accepted: 05/27/2021] [Indexed: 02/06/2023] Open
Abstract
Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. They are substances added to foods to improve flavor and taste. Many of them are used not only to flavor foods, but also in traditional medicine and cosmetics. They have antioxidant, antiviral, antibiotic, anticoagulant and antiinflammatory properties and exciting potential for preventing chronic degenerative diseases such as cardiomyopathy and cancer when used in the daily diet. Research and development in this particular field are deeply rooted as the consumer inclination towards natural products is significant. It is essential to let consumers know the beneficial effects of the daily consumption of spices, condiments and extra virgin olive oil so that they can choose them based on effects proven by scientific works and not by the mere illusion that plant products are suitable only because they are natural and not chemicals. The study begins with the definition of spices, condiments and extra virgin olive oil. It continues by describing the pathologies that can be prevented with a spicy diet and it concludes by considering the molecules responsible for the beneficial effects on human health (phytochemical) and their eventual transformation when cooked.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy;
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Ponder A, Kulik K, Hallmann E. Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production. Molecules 2021; 26:2980. [PMID: 34067891 PMCID: PMC8156602 DOI: 10.3390/molecules26102980] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 04/30/2021] [Accepted: 05/11/2021] [Indexed: 11/16/2022] Open
Abstract
Paprika powder is a good source of different carotenoids and polyphenols, which play a key role in preventing certain diseases (some kinds of cancer and cardiovascular diseases). They can also be used as natural food colorants. Organic production is characterized by strict rules, but products obtained in this way contain more bioactive compounds, such as carotenoids and polyphenols. The aim of this study was to measure and identify carotenoids and polyphenols in different paprika samples (sweet, hot, smoked, and chili) obtained by organic and conventional production. Quantitative and qualitative carotenoid and polyphenols analysis showed that the experimental samples contained different concentrations of these compounds.
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Affiliation(s)
- Alicja Ponder
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776, Warsaw, Poland; (K.K.); (E.H.)
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Postharvest UV-B and Photoperiod with Blue + Red LEDs as Strategies to Stimulate Carotenogenesis in Bell Peppers. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093736] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Background: Our objective was to evaluate carotenoid accumulation in bell peppers during shelf life under different light conditions. Methods: Fruit stored for 6 d at 7 °C received a 9 kJ m−2 UV-B treatment, while non-UV-treated were used as control (CTRL). Subsequently, all peppers were disposed for a retail sale period of 4 d at 20 °C with a photoperiod of 14 h under fluorescent light (FL) + 10 h under darkness (D), FL, or blue + red LEDs (BR LED). Results: Total antioxidant capacity (TAC) was increased by the UV-B treatment and the photoperiods supplemented with FL and BR LED, which was directly related to the carotenoid content. In fact, CTRL peppers (225 mg β-carotene kg−1) under FL+BR LED showed an increase of ~33% of 13-cis-β-carotene, ~24% of all-trans-β-carotene, and ~27.5% of 9-cis-β-carotene compared to FL + D and FL + FL. Capsaicinoids showed an increase by ~22%, ~38%, and ~27% in the content of capsanthin, capsanthin laurate, and capsanthin esters, respectively, after the UV-B treatment, which was even enhanced after the LED-supplemented photoperiod by ~18% compared to FL+D. Conclusions: Illumination with BR LEDs + UV-B during the retail sale period nights is recommended to increase the bioactive content of bell peppers via carotenoid accumulation to 270 mg β-carotene kg−1.
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Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers. Metabolites 2021; 11:metabo11040241. [PMID: 33919953 PMCID: PMC8070949 DOI: 10.3390/metabo11040241] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 04/11/2021] [Indexed: 12/24/2022] Open
Abstract
Identifying and annotating the molecular composition of individual foods will improve scientific understanding of how foods impact human health and how much variation exists in the molecular composition of foods of the same species. The complexity of this task includes distinct varieties and variations in natural occurring pigments of foods. Lipidomics, a sub-field of metabolomics, has emerged as an effective tool to help decipher the molecular composition of foods. For this proof-of-principle research, we determined the lipidomic profiles of green, yellow and red bell peppers (Capsicum annuum) using liquid chromatography mass spectrometry and a novel tool for automated annotation of compounds following database searches. Among 23 samples analyzed from 6 peppers (2 green, 1 yellow, and 3 red), over 8000 lipid compounds were detected with 315 compounds (106 annotated) found in all three colors. Assessments of relationships between these compounds and pepper color, using linear mixed effects regression and false discovery rate (<0.05) statistical adjustment, revealed 11 compounds differing by color. The compound most strongly associated with color was the carotenoid, β-cryptoxanthin (p-value = 7.4 × 10−5; FDR adjusted p-value = 0.0080). These results support lipidomics as a viable analytical technique to identify molecular compounds that can be used for unique characterization of foods.
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Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties. Foods 2021; 10:foods10040808. [PMID: 33918549 PMCID: PMC8070462 DOI: 10.3390/foods10040808] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/07/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
Twelve carrot varieties with different colours (purple, orange, yellow, and white) and sizes (normal, mini, and micro) were analysed for prospective health benefits (activities against diabetes-, obesity-, and aging- related enzymes-α-amylase, α-glucosidase, lipase, acetylocholinesterase, and butyrylocholinesterase, respectively) and nutritional contents (polyphenols, carotenoids, and chlorophylls). The conducted studies showed that the highest content of total polyphenols was observed in different sizes of purple carrots. The normal yellow and mini orange carrots demonstrated the highest content of carotenoids. According to the study results, the mini purple carrot showed the highest activities against diabetes-related enzyme (α-glucosidase); furthermore, the highest activities of cholinesterase inhibitors were observed for micro purple carrot. Nevertheless, normal orange carrot exhibited the highest activity against lipase. The results of the present study showed that purple-coloured carrot samples of different sizes (normal, mini, and micro) exhibited attractive nutritional contents. However, their pro-health effects (anti-diabetic, anti-obesity, anti-aging) should not be seen in the inhibition of amylase, glucosidase, lipase, and cholinesterase. Probably the mechanisms of their action are more complex, and the possible health-promoting effect results from the synergy of many compounds, including fibre, phytochemicals, vitamins, and minerals. Therefore, it would be worth continuing research on different varieties of carrots.
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Murillo E, Deli J, Nagy V, Molinar-Toribio E, Sándor V, Marton K, Agócs A. Carotenoid profile of two capsorubin-rich tropical plants. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103798] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Dyachenko EA, Filyushin MA, Efremov GI, Dzhos EA, Shchennikova AV, Kochieva EZ. Structural and functional features of phytoene synthase isoforms PSY1 and PSY2 in pepper Capsicum annuum L. cultivars. Vavilovskii Zhurnal Genet Selektsii 2021; 24:687-696. [PMID: 33738386 PMCID: PMC7960444 DOI: 10.18699/vj20.663] [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] [Indexed: 11/19/2022] Open
Abstract
The fruits of various pepper cultivars are characterized by a different color, which is determined by the pigment ratio; carotenoids dominate in ripe fruits, while chlorophylls, in immature fruits. A key regulator of carotenoid biosynthesis is the phytoene synthase encoded by the PSY gene. The Capsicum annuum genome contains two isoforms of this enzyme, localized in leaf (PSY2) and fruit (PSY1) plastids. In this work, the complete PSY1 and PSY2 genes were identified in nine C. annuum cultivars, which differ in ripe fruit color. PSY1 and PSY2 sequence variability was 2.43 % (69 SNPs) and 1.21 % (36 SNPs). The most variable were PSY1 proteins of the cultivars 'Maria' (red-fruited) and 'Sladkij shokolad' (red-brown-fruited). All identified PSY1 and PSY2 homologs contained the phytoene synthase domain HH-IPPS and the transit peptide. In the PSY1 and PSY2 HH-IPPS domains, functionally significant sites were determined. For all accessions studied, the active sites (YAKTF and RAYV), aspartate-rich substrate-Mg2+-binding sites (DELVD and DVGED), and other functional residues were shown to be conserved. Transit peptides were more variable, and their similarity in the PSY1 and PSY2 proteins did not exceed 78.68 %. According to the biochemical data obtained, the largest amounts of chlorophylls and carotenoids across the cultivars studied were detected in immature and ripe fruits of the cv. 'Sladkij shokolad' and 'Shokoladnyj'. Also, ripe fruits of the cv. 'Nesozrevayuschij' (green-fruited) were marked by significant chlorophyll content, but a minimum of carotenoids. The PSY1 and PSY2 expression patterns were determined in the fruit pericarp at three ripening stages in 'Zheltyj buket', 'Sladkij shokolad', 'Karmin' and 'Nesozrevayuschij', which have different ripe fruit colors: yellow, red-brown, dark red and green, respectively. In the leaves of the cultivars studied, PSY1 expression levels varied significantly. All cultivars were characterized by increased PSY1 transcription as the fruit ripened; the maximum transcription level was found in the ripe fruit of 'Sladkij shokolad', and the lowest, in 'Nesozrevayuschij'. PSY2 transcripts were detected not only in the leaves and immature fruits, but also in ripe fruits. Assessment of a possible correlation of PSY1 and PSY2 transcription with carotenoid and chlorophyll content revealed a direct relationship between PSY1 expression level and carotenoid pigmentation during fruit ripening. It has been suggested that the absence of a typical pericarp pigmentation pattern in 'Nesozrevayuschij' may be associated with impaired chromoplast formation.
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Affiliation(s)
- E A Dyachenko
- Federal Research Centre "Fundamentals of Biotechnology" of the Russian Academy of Sciences, Moscow, Russia
| | - M A Filyushin
- Federal Research Centre "Fundamentals of Biotechnology" of the Russian Academy of Sciences, Moscow, Russia
| | - G I Efremov
- Federal Research Centre "Fundamentals of Biotechnology" of the Russian Academy of Sciences, Moscow, Russia
| | - E A Dzhos
- Federal Research Centre "Fundamentals of Biotechnology" of the Russian Academy of Sciences, Moscow, Russia Federal Scientific Vegetable Center, VNIISSOK, Moscow region, Russia
| | - A V Shchennikova
- Federal Research Centre "Fundamentals of Biotechnology" of the Russian Academy of Sciences, Moscow, Russia
| | - E Z Kochieva
- Federal Research Centre "Fundamentals of Biotechnology" of the Russian Academy of Sciences, Moscow, Russia
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43
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Zhou Y, Wang X, Chen Y, Yuan B. Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15353] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering Jilin University Changchun China
| | - Xuesong Wang
- College of Food Science and Engineering Jilin University Changchun China
| | - Yan Chen
- College of Food Science and Engineering Jilin University Changchun China
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44
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Filyushin MA, Dyachenko EA, Efremov GI, Kochieva EZ, Shchennikova AV. Variability and Expression Pattern of Phytoene Synthase (PSY) Paralogs in Pepper Species. RUSS J GENET+ 2021. [DOI: 10.1134/s1022795421020046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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45
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Heriyanto, Gunawan IA, Fujii R, Maoka T, Shioi Y, Kameubun KMB, Limantara L, Brotosudarmo THP. Carotenoid composition in buah merah (Pandanus conoideus Lam.), an indigenous red fruit of the Papua Islands. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103722] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Christov NK, Tsonev S, Todorova V, Todorovska EG. Genetic diversity and population structure analysis – a prerequisite for constructing a mini core collection of Balkan Capsicum annuum germplasm. BIOTECHNOL BIOTEC EQ 2021. [DOI: 10.1080/13102818.2021.1946428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
Affiliation(s)
| | - Stefan Tsonev
- Department of Functional Genetics, AgroBioInstitute, Agricultural Academy, Sofia, Bulgaria
| | - Velichka Todorova
- Department of Breeding, Maritsa Vegetable Crops Research Institute, Agricultural Academy, Plovdiv, Bulgaria
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47
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Villa-Rivera MG, Ochoa-Alejo N. Chili Pepper Carotenoids: Nutraceutical Properties and Mechanisms of Action. Molecules 2020; 25:E5573. [PMID: 33260997 PMCID: PMC7729576 DOI: 10.3390/molecules25235573] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/16/2020] [Accepted: 11/21/2020] [Indexed: 12/18/2022] Open
Abstract
Chili pepper is a prominent cultivated horticultural crop that is traditionally used for food seasoning and is applied for the treatment and prevention of multiple diseases. Its beneficial health properties are due to its abundance and variety of bioactive components, such as carotenoids, capsaicinoids, and vitamins. In particular, carotenoids have important nutraceutical properties, and several studies have focused on their potential in the prevention and treatment of human diseases. In this article, we reviewed the state of knowledge of general aspects of chili pepper carotenoids (biosynthesis pathway, types and content in Capsicum spp., and the effects of processing on carotenoid content) and recent findings on the effects of carotenoid nutraceuticals, such as antioxidant, cancer preventive, anti-inflammatory, cardiovascular disorder preventive, and anti-obesity effects.
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Affiliation(s)
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Guanajuato 36824, Mexico;
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48
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Fate of free and bound phytol and tocopherols during fruit ripening of two Capsicum cultivars. Sci Rep 2020; 10:17310. [PMID: 33057127 PMCID: PMC7560742 DOI: 10.1038/s41598-020-74308-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Accepted: 09/21/2020] [Indexed: 11/08/2022] Open
Abstract
Phytol and tocopherols and their fatty acid esters (PFAE and TFAE) are isoprenoid lipid components which can be found for instance in vegetables. Their behavior during maturation of fruits and vegetables could reveal valuable information on their biosynthetic formation and biological function. As pods of the genus Capsicum contain considerable amounts of both PFAE and TFAE, two cultivars (i.e. Capsicum annuum var. Forajido and Capsicum chinense var. Habanero) were grown in a greenhouse project. The date of flowering and fruit formation of each blossom was noted and fruits were harvested in four specific periods which corresponded with different stages of ripening, i.e. unripe, semi-ripe, ripe and overripe. Quantification by means of gas chromatography mass spectrometry and creation of development profiles strongly supported the suggestion that PFAE and TFAE were formed as storage molecules during fruit ripening and parallel degradation of chlorophyll. Additionally, compound-specific carbon isotope ratios (δ13C values (‰)) of originally in PFAE and chlorophyll bound phytol ultimately proved that PFAE, besides tocopherols, serve as sink for the cytotoxic phytol moiety released from chlorophyll degradation during fruit ripening. Furthermore, color measurements were successfully implemented to simplify the usually cumbersome separation of chili fruits into different ripening degrees.
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49
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Hong H, Son YJ, Kwon SH, Kim SK. Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors. Food Sci Anim Resour 2020; 40:613-627. [PMID: 32734268 PMCID: PMC7372991 DOI: 10.5851/kosfa.2020.e38] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/13/2020] [Accepted: 05/16/2020] [Indexed: 01/19/2023] Open
Abstract
Paprika is known to contain polyphenolic compounds that have good antioxidant
properties. This study was conducted to investigate the benefits of adding
paprika juice of different colors to yogurt and to determine how paprika affects
the quality characteristics of yogurt. Stirred yogurt samples supplemented with
different levels of red, orange, or yellow paprika juice were inoculated with
mixes of Streptococcus thermophilus and Lactobacillus
delbrueckii ssp. bulgaricus. Paprika addition
decreased the pH but increased titratable acidity, lactic acid bacteria (LAB)
counts, total polyphenol content (TPC), levels of vitamin A and C, and
antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts
were significantly higher than those of the control yogurt without paprika juice
(p<0.05). In particular, the viscosity of red paprika yogurt was
significantly higher than that of yogurts containing 5% orange and yellow
paprika juices (each p<0.05). The antioxidant activity of the methanol
extract of the yogurt containing 2.5% orange paprika juice was the
highest. Storage at 4°C for 15 days only slightly altered LAB counts,
antioxidant activity, and TPC of paprika yogurt. These results indicate that
paprika could be used as a natural food additive for the development of
functional yogurts.
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Affiliation(s)
- Heeok Hong
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Yoon-Jung Son
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - So Hee Kwon
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Soo-Ki Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
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50
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Rodríguez-Rodríguez E, Sánchez-Prieto M, Olmedilla-Alonso B. Assessment of carotenoid concentrations in red peppers ( Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD. FOOD CHEMISTRY-X 2020; 6:100092. [PMID: 32514498 PMCID: PMC7267221 DOI: 10.1016/j.fochx.2020.100092] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 05/22/2020] [Accepted: 05/25/2020] [Indexed: 12/28/2022]
Abstract
Nine carotenoids, including phytoene and phytofluene, quantified in red pepper. Carotenoid concentrations did not vary significatively after 21 days under refrigeration. The most abundant carotenoids in Lamuyo-peppers were capsanthin, β-carotene, lutein and zeaxanthin.
Red peppers (Capsicum annuum) are rich in carotenoids and are widely grown and consumed all over the world. Today’s consumption patterns are characterized by periodical purchases of food and longer food storage periods, including raw fruits and vegetables, which could have a negative effect on healthy components. This study aims to investigate the individual carotenoid content in Lamuyo-variety red peppers in cool storage (7 °C) for three weeks. Carotenoid concentrations expressed in µg/100g of the edible portion were; lutein (1203), zeaxanthin (853), α-carotene (272), β-carotene (2167), β-cryptoxanthin (525), violaxanthin (770), capsanthin (9667), phytoene (348) and phytofluene (143). Carotenoid concentrations did not significantly vary after 21 days under household refrigeration conditions and thus the nutritional supply of provitamin A carotenoids and of carotenoids with eye health benefits such as lutein and zeaxanthin, as well as others with potential health benefits in humans such as capsanthin, violaxathin, phytoene and phytofluene.
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Affiliation(s)
- Elena Rodríguez-Rodríguez
- Department of Chemistry in Pharmaceutical Sciences, Analytical Chemistry, Faculty of Pharmacy, Universidad Complutense de Madrid (UCM), Avenida Complutense, Madrid (28040). VALORNUT Research Group (920030-UCM), Spain
| | - Milagros Sánchez-Prieto
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Begoña Olmedilla-Alonso
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
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