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Mio Asni NS, Surya R, Mohmad Misnan N, Lim SJ, Ismail N, Sarbini SR, Kamal N. Metabolomics insights of conventional and organic tempe during in vitro digestion and their antioxidant properties and cytotoxicity in HCT-116 cells. Food Res Int 2024; 195:114951. [PMID: 39277229 DOI: 10.1016/j.foodres.2024.114951] [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: 04/07/2024] [Revised: 08/16/2024] [Accepted: 08/20/2024] [Indexed: 09/17/2024]
Abstract
Tempe, a fermented soybean food rich in polyphenols including isoflavones, is valued for its health benefits, notably its antioxidants. Concerns about glyphosate residues in crops have led to increased demand for organic soy products, including tempe. The study aimed to investigate the metabolomic profiles of tempe and its bioactive potentials prior to and following in vitro simulated gastrointestinal digestion. Conventional soybean (CS), conventional tempe (CT), conventional tempe digesta (CTD), organic soybean (OS), organic tempe (OT) and organic tempe digesta (OTD) were analysed for various assays. The study observed a significant decrease in the total phenolic and flavonoid levels for conventional and organic samples in tempe extracts (CT, OT) compared to tempe digesta (CTD, OTD). Organic tempe digesta has a higher total phenolic content (CTD = 22.55 µg GAE/g, OTD = 41.36 µg GAE/g) and flavonoid content (CTD = 4.64 µg QE/g, OTD = 10.06 µg QE/g) compared to conventional tempe digesta. However, there is a significant difference in the bioaccessibility of phenolic (CT = 74.77 %, OT = 59.20 %) and flavonoid (CT = 49.4 %, OT = 57.52 %) in both organic and conventional tempe. Tempe consistently surpasses soybean in antioxidant assays such as DPPH, ABTS, and FRAP. Organic tempe digesta exhibits the most elevated levels of antioxidants. Using GNPS and the SIRIUS database, 34 metabolites were annotated according to the criteria of having a VIP score > 1.5, a log2(FC) > 1, and a p-value < 0.05. From the list, 26 metabolites demonstrated a positive correlation with antioxidant activity, DPPH, and FRAP. Molecular networking enables the visualization of 12 prominent isoflavones, namely daidzein, daidzin, genistein, genistin, glycitein, glycitin, 6″-O-malonyldaidzin, 6″-O-acetylgenistin, 6″-O-acetyldaidzin, and 7,8,4'-trihydroxyisoflavone. Interestingly, aglycone isoflavones are abundant in organic tempe digesta while glycoside isoflavones are abundant in organic and conventional soybeans. Overall, the findings indicate that tempe digesta exhibits distinct metabolic patterns and bioactive potentials.
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Affiliation(s)
- Nurul Syahidah Mio Asni
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Reggie Surya
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
| | - Norazlan Mohmad Misnan
- Herbal Medicine Research Centre, Institute for Medical Research, National Institutes of Health, Ministry of Health Malaysia, Shah Alam 40170, Selangor, Malaysia
| | - Seng Joe Lim
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM Bangi, Selangor 43600, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, Bangi, Selangor 43600, Malaysia
| | - Norzila Ismail
- Department of Pharmacology, School of Medical Sciences, Universiti Sains Malaysia, Kelantan, Malaysia
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agricultural and Forestry Sciences, Universiti Putra Malaysia Kampus Bintulu Sarawak, Bintulu, Malaysia
| | - Nurkhalida Kamal
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia.
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Zhang Y, Shi J, Tan C, Liu Y, Xu YJ. Oilomics: An important branch of foodomics dealing with oil science and technology. Food Res Int 2023; 173:113301. [PMID: 37803609 DOI: 10.1016/j.foodres.2023.113301] [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: 05/08/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
Oil is one of three nutritious elements. The application of omics techniques in the field of oil science and technology is attracted increasing attention. Oilomics, which emerged as an important branch of foodomics, has been widely used in various aspects of oil science and technology. However, there are currently no articles systematically reviewing the application of oilomics. This paper aims to provide a critical overview of the advantages and value of oilomics technology compared to traditional techniques in various aspects of oil science and technology, including oil nutrition, oil processing, oil quality, safety, and traceability. Moreover, this article intends to review major issues in oilomics and give a comprehensive, critical overview of the current state of the art, future challenges and trends in oilomics, with a view to promoting the optimal application and development of oilomics technology in oil science and technology.
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Affiliation(s)
- Yu Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chinping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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3
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Vazquez-Aguilar A, Sanchez-Rodriguez E, Rodriguez-Perez C, Rangel-Huerta OD, Mesa MD. Metabolomic-Based Studies of the Intake of Virgin Olive Oil: A Comprehensive Review. Metabolites 2023; 13:metabo13040472. [PMID: 37110130 PMCID: PMC10142154 DOI: 10.3390/metabo13040472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/22/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
Virgin olive oil (VOO) is a high-value product from the Mediterranean diet. Some health and nutritional benefits have been associated with its consumption, not only because of its monounsaturated-rich triacylglycerols but also due to its minor bioactive components. The search for specific metabolites related to VOO consumption may provide valuable information to identify the specific bioactive components and to understand possible molecular and metabolic mechanisms implicated in those health effects. In this regard, metabolomics, considered a key analytical tool in nutritional studies, offers a better understanding of the regulatory functions of food components on human nutrition, well-being, and health. For that reason, the aim of the present review is to summarize the available scientific evidence related to the metabolic effects of VOO or its minor bioactive compounds in human, animal, and in vitro studies using metabolomics approaches.
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Affiliation(s)
- Alejandra Vazquez-Aguilar
- Department of Biochemistry and Molecular Biology II, University of Granada, Campus Cartuja s/n, 18071 Granada, Spain
- Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18016 Granada, Spain
| | - Estefania Sanchez-Rodriguez
- Department of Biochemistry and Molecular Biology II, University of Granada, Campus Cartuja s/n, 18071 Granada, Spain
- Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18016 Granada, Spain
- Instituto de Investigación Biosanitaria de Granada ibs, 18012 Granada, Spain
- Correspondence:
| | - Celia Rodriguez-Perez
- Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18016 Granada, Spain
- Instituto de Investigación Biosanitaria de Granada ibs, 18012 Granada, Spain
- Department of Nutrition and Food Science, University of Granada, Campus Melilla C/Santander, 52005 Melilla, Spain
| | | | - Maria D. Mesa
- Department of Biochemistry and Molecular Biology II, University of Granada, Campus Cartuja s/n, 18071 Granada, Spain
- Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18016 Granada, Spain
- Instituto de Investigación Biosanitaria de Granada ibs, 18012 Granada, Spain
- Primary Care Promotion of Maternal, Child and Women’s Health for Prevention of Adult Chronic Diseases Network (RD21/0012/0008), Institute of Health Carlos III, 28029 Madrid, Spain
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4
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Monteiro CS, Bortolazzo PC, Bonini CAA, Dluzniewski LT, da Silva DT, Baranzelli J, Smaniotto FA, Ballus CA, Lozano-Sánchez J, Somacal S, Emanuelli T. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation. Food Chem 2023; 418:135921. [PMID: 36996652 DOI: 10.1016/j.foodchem.2023.135921] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 02/16/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023]
Abstract
The effect of granulometric fractionation and micronization of olive pomace (OP) on the biotransformation of phenolic compounds by intestinal microbiota was investigated in vitro. Three types of powdered OP samples were incubated with human feces to simulate colonic fermentation, after a sequential static digestion: non-fractionated OP (NF), granulometrically fractionated OP (GF) and granulometrically fractionated and micronized OP (GFM). GF and GFM favored the release of hydroxytyrosol, oleuropein aglycone, apigenin and phenolic acid metabolites in the first hours of colonic fermentation compared to NF (up to 41-fold higher). GFM caused higher release of hydroxytyrosol than GF. GFM was the only sample to release tyrosol and sustained tyrosol levels up to 24 h of fermentation. Micronization associated with granulometric fractionation was more efficient than granulometric fractionation alone to increase the release of phenolic compounds from the OP matrix during simulated colonic fermentation and can be further studied for nutraceutical purposes.
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Affiliation(s)
- Camila Sant'Anna Monteiro
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Paula Colpo Bortolazzo
- Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Camila Araujo Amorim Bonini
- Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Luana Tamires Dluzniewski
- Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Dariane Trivisiol da Silva
- Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Julia Baranzelli
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Franciele Aline Smaniotto
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Cristiano Augusto Ballus
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Jesús Lozano-Sánchez
- Research and Development of Functional Food Centre (CIDAF), Bioregion Building, PTS Granada, Avda. del Conocimiento 37, 18016 Granada, Spain
| | - Sabrina Somacal
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Tatiana Emanuelli
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
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5
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Rasera GB, de Camargo AC, de Castro RJS. Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review. Compr Rev Food Sci Food Saf 2023; 22:260-286. [PMID: 36385735 DOI: 10.1111/1541-4337.13065] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 09/22/2022] [Accepted: 10/06/2022] [Indexed: 11/18/2022]
Abstract
The INFOGEST protocol creation was a watershed for phenolic bioaccessibility studies. Because of this important initiative to standardize bioaccessibility studies, data comparisons between different laboratories are now expedited. It has been eight years since the INFOGEST protocol creation, and three from the latest update. However, the current status in terms of phenolic bioaccessibility and how far different laboratories are from reaching a consensus are still unrevealed. In this sense, this narrative review considered an evaluation of different studies that applied the INFOGEST protocol to investigate the bioaccessibility of phenolic compounds. The central objective was to compile the main findings and consensus and to identify possible gaps and future opportunities. This approach intends to further facilitate the use of this protocol by professionals in the field of food science and technology and related areas, generating a reflection on the actual level of standardization of the method. Despite the differences in phenolic compounds from diverse food matrices, and their peculiar behavior, some trends could be elucidated, in terms of phenolic release, stability, and/or transformation upon in vivo digestion. In contrast, there was no general consensus regarding sample preparation, how to report results and the form to calculate bioaccessibility, making it difficult to compare different studies. There is still a long road to effectively standardize the results obtained for phenolic bioaccessibility using the INFOGEST protocol, which is also an opportunity in terms of food analysis that can impact the food industry, especially for the development of nutraceuticals and functional foods.
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Affiliation(s)
- Gabriela Boscariol Rasera
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
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6
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D’Archivio M, Santangelo C, Silenzi A, Scazzocchio B, Varì R, Masella R. Dietary EVOO Polyphenols and Gut Microbiota Interaction: Are There Any Sex/Gender Influences? Antioxidants (Basel) 2022; 11:antiox11091744. [PMID: 36139818 PMCID: PMC9495659 DOI: 10.3390/antiox11091744] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/30/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
Accumulating evidence indicates that regular consumption of extra virgin olive oil (EVOO), the main source of fat in the Mediterranean diet, is associated with beneficial health effects and a reduced risk of developing chronic degenerative disorders. The beneficial effects of EVOO can be attributed to its unique composition in monounsaturated fats and phenolic compounds that provide important antioxidant, anti-inflammatory, and immune-modulating activities. On the other hand, it is well known that the gut microbiota has several important roles in normal human physiology, and its composition can be influenced by a multitude of environmental and lifestyle factors, among which dietary components play a relevant role. In the last few years, the two-way interaction between polyphenols, including those in EVOO, and the gut microbiota, i.e., the modulation of the microbiota by polyphenols and that of polyphenol metabolism and bioavailability by the microbiota, has attracted growing attention, being potentially relevant to explain the final effects of polyphenols, as well as of the microbiota profile. Furthermore, sex and gender can affect dietary habits, polyphenol intake, and nutrient metabolism. Lastly, it has been recently suggested that differences in gut microbiota composition could be involved in the unequal incidence of metabolic diseases observed between women and men, due to sex-dependent effects on shaping gut microbiota profiles according to diet. This review summarizes the most recent studies on the relationship between EVOO polyphenols and the gut microbiota, taking into account possible influences of sex and gender in modulating such an interaction.
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7
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Rocchetti G, Luisa Callegari M, Senizza A, Giuberti G, Ruzzolini J, Romani A, Urciuoli S, Nediani C, Lucini L. Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine. Food Chem 2022; 380:132187. [DOI: 10.1016/j.foodchem.2022.132187] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 12/14/2021] [Accepted: 01/16/2022] [Indexed: 01/06/2023]
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8
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Olive Oil Antioxidants. Antioxidants (Basel) 2022; 11:antiox11050996. [PMID: 35624859 PMCID: PMC9137961 DOI: 10.3390/antiox11050996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Accepted: 05/15/2022] [Indexed: 02/01/2023] Open
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Valdés A, Álvarez-Rivera G, Socas-Rodríguez B, Herrero M, Ibáñez E, Cifuentes A. Foodomics: Analytical Opportunities and Challenges. Anal Chem 2022; 94:366-381. [PMID: 34813295 PMCID: PMC8756396 DOI: 10.1021/acs.analchem.1c04678] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Alberto Valdés
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Bárbara Socas-Rodríguez
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Miguel Herrero
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
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10
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Alemán-Jiménez C, Domínguez-Perles R, Gallego-Gómez JI, Simonelli-Muñoz A, Moine E, Durand T, Crauste C, Ferreres F, Gil-Izquierdo Á, Medina S. Fatty Acid Hydroxytyrosyl Esters of Olive Oils Are Bioaccessible According to Simulated In Vitro Gastrointestinal Digestion: Unraveling the Role of Digestive Enzymes on Their Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14165-14175. [PMID: 34797062 DOI: 10.1021/acs.jafc.1c05373] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Recently, new bioactive compounds were identified in olive oil, lipophenols, which are composed of a fatty acid (FA) and a phenolic core, such as HT (HT-FA). However, their bioaccessibility remains unknown. Thus, the present study uncovers the impact of the separate phases of gastrointestinal digestion on the release and stability of HT-FAs from oily matrices under in vitro simulated conditions. Accordingly, it was found that the bioaccessibility of HT derivatives is largely dependent on the type of FA that esterifies HT, as well as the food matrix. Also, the generation of HT-FAs during intestinal digestion was observed, with pancreatin being the enzyme responsible, to a higher extent, for the de novo formation of lipophenolic derivatives. These findings prompt us to identify new applications to oily matrices and their byproducts as potential functional ingredients for the promotion of health, where the possible formation of new lipophenols during digestion should be taken into consideration.
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Affiliation(s)
| | - Raúl Domínguez-Perles
- Department of Food Science and Technology, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, Murcia 30100, Spain
| | - Juana I Gallego-Gómez
- Departamento de Enfermería, Universidad Católica de Murcia, UCAM, Murcia 30107, Spain
| | - Agustín Simonelli-Muñoz
- Departamento de Enfermería, Fisioterapia y Medicina. Universidad de Almería, Carretera Sacramento s/n, Almería 04120, Spain
| | - Espérance Moine
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, EN-SCM, Montpellier 34093, France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, EN-SCM, Montpellier 34093, France
| | - Céline Crauste
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, EN-SCM, Montpellier 34093, France
| | - Federico Ferreres
- Department of Food Technology and Nutrition, Molecular Recognition and Encapsulation (REM) Group, Universidad Católica de Murcia, UCAM, Murcia 30107, Spain
| | - Ángel Gil-Izquierdo
- Department of Food Science and Technology, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, Murcia 30100, Spain
| | - Sonia Medina
- Department of Food Science and Technology, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, Murcia 30100, Spain
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11
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Reboredo-Rodríguez P, González-Barreiro C, Martínez-Carballo E, Cambeiro-Pérez N, Rial-Otero R, Figueiredo-González M, Cancho-Grande B. Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products. Molecules 2021; 26:6667. [PMID: 34771074 PMCID: PMC8588322 DOI: 10.3390/molecules26216667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/24/2021] [Accepted: 10/29/2021] [Indexed: 12/26/2022] Open
Abstract
The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.
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Affiliation(s)
| | | | | | | | | | - María Figueiredo-González
- Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, 32004-Ourense, Spain; (P.R.-R.); (C.G.-B.); (E.M.-C.); (N.C.-P.); (R.R.-O.); (B.C.-G.)
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12
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Reboredo-Rodríguez P, Olmo-García L, Figueiredo-González M, González-Barreiro C, Carrasco-Pancorbo A, Cancho-Grande B. Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11592-11605. [PMID: 34550684 PMCID: PMC8929668 DOI: 10.1021/acs.jafc.1c04592] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The INFOGEST standardized method was applied to assess the potential bioaccessibility and bioaccessibility of the phenolic compounds from a Galician extra-virgin olive oil (EVOO). The in vitro digestion model involves three steps and generates two fractions after each one: an aqueous fraction (namely, water phase (Wp)) and an oily fraction (namely, oily phase (Op)). The results showed that secoiridoids were the most abundant family in the Galician EVOO polar fraction, representing 98% of the total phenolic compounds. After oral digestion, phenolic acids and simple phenols were mainly detected in Wp, while lignans and flavonoids were mostly found in Op. After gastric digestion, extensive hydrolysis of secoiridoids was observed to generate free tyrosol, hydroxytyrosol, and hydroxytyrosol acetate. The instability of secoiridoids after intestinal digestion was again responsible for the release of simple phenols, which were mainly recovered in Wp together with flavonoids. In contrast, lignans were stable to duodenal conditions and remained in Op.
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Affiliation(s)
- P. Reboredo-Rodríguez
- Food
and Health Omics, Department of Analytical and Food Chemistry, Faculty
of Science, University of Vigo, 32004 Ourense, Spain
| | - L. Olmo-García
- Department
of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - M. Figueiredo-González
- Food
and Health Omics, Department of Analytical and Food Chemistry, Faculty
of Science, University of Vigo, 32004 Ourense, Spain
| | - C. González-Barreiro
- Food
and Health Omics, Department of Analytical and Food Chemistry, Faculty
of Science, University of Vigo, 32004 Ourense, Spain
| | - A. Carrasco-Pancorbo
- Department
of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - B. Cancho-Grande
- Food
and Health Omics, Department of Analytical and Food Chemistry, Faculty
of Science, University of Vigo, 32004 Ourense, Spain
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13
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Boronat A, Rodriguez-Morató J, Serreli G, Fitó M, Tyndale RF, Deiana M, de la Torre R. Contribution of Biotransformations Carried Out by the Microbiota, Drug-Metabolizing Enzymes, and Transport Proteins to the Biological Activities of Phytochemicals Found in the Diet. Adv Nutr 2021; 12:2172-2189. [PMID: 34388248 PMCID: PMC8634308 DOI: 10.1093/advances/nmab085] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/17/2021] [Accepted: 06/15/2021] [Indexed: 12/30/2022] Open
Abstract
The consumption of dietary phytochemicals has been associated with several health benefits and relevant biological activities. It is postulated that biotransformations of these compounds regulated by the microbiota, Phase I/II reactions, transport proteins, and deconjugating enzymes contribute not only to their metabolic clearance but also, in some cases, to their bioactivation. A number of factors (age, genetics, sex, physiopathological conditions, and the interplay with other dietary phytochemicals) modulating metabolic activities are important sources and contributors to the interindividual variability observed in clinical studies evaluating the biological activities of phytochemicals. In this review, we discuss all the processes that can affect the bioaccessibility and beneficial effects of these bioactive compounds. Herein, we argue that the role of these factors must be further studied to correctly understand and predict the effects observed following the intake of phytochemicals. This is, in particular, with regard to in vitro investigations, which have shown great inconsistency with preclinical and clinical studies. The complexity of in vivo metabolic activity and biotransformation should therefore be considered in the interpretation of results in vitro and their translation to human physiopathology.
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Affiliation(s)
- Anna Boronat
- Integrative Pharmacology and Systems Neurosciences Research Group, Hospital del Mar Medical Research Institute, Barcelona, Spain
| | - Jose Rodriguez-Morató
- Integrative Pharmacology and Systems Neurosciences Research Group, Hospital del Mar Medical Research Institute, Barcelona, Spain,Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre (CIBEROBN), Madrid, Spain,Department of Experimental and Health Sciences (UPF-CEXS), Universitat Pompeu Fabra, Barcelona, Spain
| | - Gabriele Serreli
- Department of Biomedical Science, Pathology Section, Experimental Pathology Unit, University of Cagliari, Montserrato, Italy
| | - Montserrat Fitó
- Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre (CIBEROBN), Madrid, Spain,Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute, Barcelona, Spain
| | - Rachel F Tyndale
- Campbell Family Mental Health Research Institute (CAMH), Toronto, Canada,Department of Pharmacology, Toxicology, and Psychiatry, University of Toronto, Toronto, Canada
| | - Monica Deiana
- Department of Biomedical Science, Pathology Section, Experimental Pathology Unit, University of Cagliari, Montserrato, Italy
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14
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Bellumori M, De Marchi L, Mainente F, Zanoni F, Cecchi L, Innocenti M, Mulinacci N, Zoccatelli G. A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and
in
vitro
gastrointestinal digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15068] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Maria Bellumori
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Laura De Marchi
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona37134Italy
| | - Federica Mainente
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona37134Italy
| | | | - Lorenzo Cecchi
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Marzia Innocenti
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy
| | - Gianni Zoccatelli
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona37134Italy
- Sphera Encapsulation Srl Verona37134Italy
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15
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Zeb A. A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Res Int 2021; 143:110312. [PMID: 33992331 DOI: 10.1016/j.foodres.2021.110312] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 02/25/2021] [Accepted: 03/11/2021] [Indexed: 12/14/2022]
Abstract
Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food products. In addition to other antioxidants, the desired thermal stability of edible is achieved by either fortification or mixing of edible oils. This comprehensive review was therefore aimed to review the different classes of polyphenolic compounds present in commonly consumed edible oils. The edible oils reviewed include soybean, olive, rapeseed, canola, sunflower, flaxseed, sesame, cottonseed, palm, almond, peanut, chestnut, coconut, and hazelnut oils. The identified classes of polyphenolic compounds such as simple phenols, hydroxybenzoic acids, phenylethanoids, hydroxycinnamic acid, esters of hydroxycinnamic acids, coumarins & chromans, stilbenes, flavonoids, anthocyanins, and lignans were discussed. It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds. Among the oils, soybean, sunflower, olive, and brassica oils received higher attention in terms of polyphenol composition. Some classes of phenolic compounds were either not reported or absent in one edible oil, while present in others. Among the different classes of phenolics, hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds. Phenolic compounds in edible oils possess several health benefits such as antioxidant, antibacterial, anti-viral, anti-inflammatory, anti-tumour, antioxidants, cardioprotective, neuroprotective, anti-diabetic properties and anti-obesity.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Khyber Pakhtunkhwa, Pakistan.
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16
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Chromatography-MS based metabolomics applied to the study of virgin olive oil bioactive compounds: Characterization studies, agro-technological investigations and assessment of healthy properties. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116153] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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López-Fernández O, Domínguez R, Pateiro M, Munekata PE, Rocchetti G, Lorenzo JM. Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review. Antioxidants (Basel) 2020; 9:antiox9060479. [PMID: 32498428 PMCID: PMC7346120 DOI: 10.3390/antiox9060479] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 12/14/2022] Open
Abstract
In recent years, the consumption of polyphenols has been increasing, largely due to its beneficial effects on health. They are present in a wide variety of foods, but their extraction and characterization are complicated since they are mostly in complex matrices. For this reason, the use of selective, sensitive, and versatile analytical techniques such as liquid chromatography coupled to tandem mass spectrometry (LC–MS/MS) is necessary. In this review, the most relevant studies of the last years regarding the analysis of polyphenols in different matrices by comprehensive LC–MS/MS are discussed. Relevant steps such as extraction, sample purification, and chromatographic analysis methods are emphasized. In particular, the following methodological aspects are discussed: (a) the proper selection of the extraction technique, (b) the extraction and elution solvents, (c) the purification step, (d) the selection of both stationary and mobile phases for the chromatographic separation of compounds, and (e) the different conditions for mass spectrometry. Overall, this review presents the data from the most recent studies, in a comprehensive way, thus providing and simplifying the information of the great variety of works that exist in the literature on this wide topic.
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Affiliation(s)
- Olalla López-Fernández
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (O.L.-F.); (R.D.); (M.P.); (P.E.S.M.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (O.L.-F.); (R.D.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (O.L.-F.); (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo E.S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (O.L.-F.); (R.D.); (M.P.); (P.E.S.M.)
| | - Gabriele Rocchetti
- Department for sustainable food process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (O.L.-F.); (R.D.); (M.P.); (P.E.S.M.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: ; Tel.: +34-988-548-277; Fax: +34-988-548-276
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