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Xiang N, Wong CW, Guo X, Wang S. Infectivity responses of Salmonella enterica to bacteriophages on maize seeds and maize sprouts. Curr Res Food Sci 2024; 8:100708. [PMID: 38444730 PMCID: PMC10912052 DOI: 10.1016/j.crfs.2024.100708] [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: 09/11/2023] [Revised: 02/21/2024] [Accepted: 02/23/2024] [Indexed: 03/07/2024] Open
Abstract
Salmonella enterica (S. enterica) is a major foodborne pathogen leading to a large number of outbreaks and bringing food safety concerns to sprouts. The control of S. enterica on maize sprouts is important because raw maize sprouts have been gaining attention as a novel superfood. Compared to conventional chemical methods, the applications of bacteriophages are regarded as natural and organic. This study investigated the effects of a 2 h phage cocktail (SF1 and SI1, MOI 1000) soaking on reducing the populations of three Salmonella enterica strains: S. Enteritidis S5-483, S. Typhimurium S5-536, and S. Agona PARC5 on maize seeds and during the storage of maize sprouts. The results showed that the phage cocktail treatment effectively reduced populations of S. enterica strains by 1-3 log CFU/g on maize seeds and decreased population of S. Agona PACR5 by 1.16 log CFU/g on maize sprouts from 7.55 log CFU/g at day 0 of the storage period. On the other hand, the upregulations of flagella gene pefA by 1.5-folds and membrane gene lpxA by 23-folds in S. Typhimurium S5-536 indicated a differential response to the phage cocktail treatment. Conversely, stress response genes ompR, rpoS, and recA, as well as the DNA repair gene yafD, were downregulated in S. Agona PARC5. This work shows the use of bacteriophages could contribute as a part of hurdle effect to reduce S. enterica populations and is beneficial to develop strategies for controlling foodborne pathogens in the production and storage of maize sprouts.
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Affiliation(s)
- Nan Xiang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, 510640, China
- Food, Nutrition and Health, University of British Columbia, 120-2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
| | - Catherine W.Y. Wong
- Food, Nutrition and Health, University of British Columbia, 120-2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
| | - Xinbo Guo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, 510640, China
| | - Siyun Wang
- Food, Nutrition and Health, University of British Columbia, 120-2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
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Dong Y, Wang N, Wang S, Wang J, Peng W. A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating. Front Nutr 2023; 10:1168361. [PMID: 37476405 PMCID: PMC10355155 DOI: 10.3389/fnut.2023.1168361] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 06/15/2023] [Indexed: 07/22/2023] Open
Abstract
Compared with the common grain, Tartary buckwheat enjoys higher nutritional value. Some distinctive nutrition associated with physiological activity of Tartary buckwheat is valuable in medicine. In addition, it's a good feed crop. In the paper, the main components (starch, protein, amino acid, fatty acid and mineral) and polyphenol bioactive components in Tartary buckwheat and its sprouts were reviewed, and the accumulation of flavonoids in sprouts during germination, especially the methods, synthetic pathways and mechanisms of flavonoid accumulation was summarized. The research on bioactive components and health benefits of Tartary buckwheat also were reviewed. Besides, the applications of innovative physical technology including microwave, magnetic, electromagnetic, ultrasonic, and light were also mentioned and highlighted, which could promote the enrichment of some active substances during seeds germination and growth of Tartary buckwheat sprouts. It would give a good support and benefit for the research and processing of Tartary buckwheat and its sprouts in next day.
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Affiliation(s)
- Yulu Dong
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Nan Wang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Shunmin Wang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Junzhen Wang
- Academy of Agricultural Science Liang Shan, Liangshan, China
| | - Wenping Peng
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
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3
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Xiang J, Yuan Y, Du L, Zhang Y, Li C, Beta T. Modification on phenolic profiles and enhancement of antioxidant activity of proso millets during germination. Food Chem X 2023; 18:100628. [PMID: 36949751 PMCID: PMC10025011 DOI: 10.1016/j.fochx.2023.100628] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 02/22/2023] [Accepted: 03/01/2023] [Indexed: 03/07/2023] Open
Abstract
Changes in phenolic profiles and antioxidant activity of three varieties of proso millet during germination were investigated. Total phenolic content (TPC) and total flavonoid content (TFC) increased significantly with prolongation in germination period. After germination for 6 days, TPC of the free and bound fractions increased 6.30-8.66-fold and 77.65-116.18%, respectively. The free and bound phenolic compounds identified by UPLC-MS/MS, displayed significant variations. Feruloylquinic acid and N,N'-bis-(p-coumaroyl)-putrescine biosynthesized during germination, are reported for the first time in proso millets. Other phenolics including trans- and cis-ferulic, trans-p-coumaric, vanillic acid and ferulic acid dimers (DFAs) were increased significantly along with a new DFA (8,5'-DFA) seemingly produced during germination. The germinated proso milllets displayed superior antioxidant activity than the corresponding ungerminated samples indicating that germination could be one applicable method for improving phenolic profiles and antioxidant capacity of proso millets. Thus germinated proso millet could be exploited as a functional ingredient in several products.
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Affiliation(s)
- Jinle Xiang
- Henan University of Science & Technology, Faculty of Food & Bioengineering, Luoyang, Henan 471000, China
- Henan University of Science & Technology, Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang, Henan 471000, China
| | - Yuan Yuan
- Henan University of Science & Technology, Faculty of Food & Bioengineering, Luoyang, Henan 471000, China
| | - Lin Du
- Henan University of Science & Technology, Faculty of Food & Bioengineering, Luoyang, Henan 471000, China
| | - Youyang Zhang
- Henan University of Science & Technology, Faculty of Food & Bioengineering, Luoyang, Henan 471000, China
| | - Chunqiu Li
- Henan University of Science & Technology, Faculty of Food & Bioengineering, Luoyang, Henan 471000, China
- Henan University of Science & Technology, Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang, Henan 471000, China
| | - Trust Beta
- University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada
- Corresponding author at: Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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Lee S, Yeo HJ, Lee SY, Kim SR, Park SU, Park CH. The Effect of Light and Dark Treatment on the Production of Rosmarinic Acid and Biological Activities in Perilla frutescens Microgreens. PLANTS (BASEL, SWITZERLAND) 2023; 12:1613. [PMID: 37111837 PMCID: PMC10142874 DOI: 10.3390/plants12081613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/31/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
This study aimed to investigate the effect of light [a long-day photoperiod (16 h light/8 h dark cycle)] and dark treatment on the production of rosmarinic acid in P. frutescens microgreens and to determine its antioxidant and antibacterial activities. Microgreens of P. frutescens were grown under light and dark conditions and harvested after 10, 15, 20, and 25 days of each treatment. Although dry weight values of microgreens gradually increased from 10 to 25 days of both treatments, the microgreens grown under light treatment possessed slightly higher levels of dry weight than those grown in the dark. Rosmarinic acid and total phenolic content (TPC) were also analyzed using high-performance liquid chromatography (HPLC) and Folin-Ciocalteu assay. The accumulation patterns of rosmarinic acid and TPC gradually increased and decreased, respectively, in P. frutescens microgreens grown in continuous darkness. The highest accumulation was observed in microgreens grown for 20 days. However, rosmarinic acid and TPC values were not significantly different in microgreens grown under light conditions. According to the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical inhibition assay, the extracts of P. frutescens microgreens were confirmed to be strong antioxidants, and their ability to scavenge DPPH radicals was positively correlated with the total phenolic content in the microgreens after 10, 15, 20, and 25 days of both treatments. Considering the relatively higher values of dry weight, rosmarinic acid, TPC, and DPPH assay, P. frutescens microgreens after 20 days of darkness and 20 days of light treatment, respectively, were selected for screening antibacterial activity using nine pathogens. Both microgreen extracts showed strong antibacterial activity against pathogens. In particular, the extracts of microgreens grown for 20 days under light treatment showed higher antimicrobial effects. Therefore, the light treatments for 20 days, as well as the darkness treatment for 20 days, were the best conditions for P. frutescens microgreen production because of their high levels of dry weight, phenolics, and biological activities.
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Affiliation(s)
- Seom Lee
- Department of Biological Sciences, Keimyung University, 1095 Dalgubeol-daero, Daegu 42601, Republic of Korea
| | - Hyeon Ji Yeo
- Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 181 Ipsin-gil, Jeongeup 56212, Republic of Korea
| | - Sang Yeob Lee
- Department of Biological Sciences, Keimyung University, 1095 Dalgubeol-daero, Daegu 42601, Republic of Korea
| | - Su Ryang Kim
- Department of Biological Sciences, Keimyung University, 1095 Dalgubeol-daero, Daegu 42601, Republic of Korea
| | - Sang Un Park
- Department of Crop Science, Chungnam National University, 99 Daehak-ro, Daejeon 34134, Republic of Korea
- Department of Smart Agriculture Systems, Chungnam National University, 99 Daehak-ro, Daejeon 34134, Republic of Korea
| | - Chang Ha Park
- Department of Biological Sciences, Keimyung University, 1095 Dalgubeol-daero, Daegu 42601, Republic of Korea
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Zhang B, Wen T, Xiang N, Zhao Y, Guo X. Effect of ultrasonic pretreatment on tocochromanol and carotenoid biofortification in maize (Zea mays L.) seedlings. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1412-1420. [PMID: 36151954 DOI: 10.1002/jsfa.12235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 09/14/2022] [Accepted: 09/24/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Maize is a sought-after food crop because it is micronutrient-rich and affordable. It is an excellent source of carotenoids and tocochromanols. To investigate ways to enhance the micronutrients in maize, we grew maize seedlings with ultrasonic pretreatment to study the effect of ultrasound pretreatment on the biofortification of tocochromanols and carotenoids using high-performance liquid chromatography and real-time quantitative polymerase chain reaction. RESULTS Four tocopherol isomers, three tocotrienol isomers and six carotenoid components were measured in maize seedlings. Compared with the untreated maize seedlings, carotenoid content increased and reached the highest level at 8 min ultrasonic pretreatment (19.21 ± 0.44 μg g-1 fresh weight (FW)), but tocotrienol content evidently decreased. Tocopherol dropped at first but began to rise after 8 min ultrasonic pretreatment (258.1 ± 6.4 μg g-1 FW). In particular, zeaxanthin in maize seedlings doubled after pre-sonication, while lutein was boosted to 11.81 ± 0.20 μg g-1 FW. Ultrasonic pretreatment changed the predominant component of tocochromanols in maize seedlings from γ-tocotrienol to α-tocopherol, with the latter content being 1.3 times higher than in the untreated group. Up-regulation of key genes involved in the biosynthesis of tocopherols and carotenoids in maize seedlings occurred as a result of both 2 min and 6 min sonication pretreatment. In particular, Zm HPPD, Zm ZE, Zm ZDS and Zm MPBQ-MT could partly explain the changes in these phytochemicals. CONCLUSION Wet ultrasonic pretreatment could increase tocopherol and carotenoid accumulation in maize seedlings but decrease tocotrienol synthesis. Some up-regulating genes are related to relevant syntheses, such as Zm HPPD, Zm ZE, Zm ZDS and Zm MPBQ-MT, which could influence the accumulation of tocopherols and carotenoids after ultrasonic pretreatment. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Bing Zhang
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangzhou, China
| | - Tianxiang Wen
- Crop Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou, China
| | - Nan Xiang
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangzhou, China
| | - Yihan Zhao
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangzhou, China
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangzhou, China
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Kathuria D, Hamid, Chavan P, Jaiswal AK, Thaku A, Dhiman AK. A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2169453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Deepika Kathuria
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Hamid
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Prasad Chavan
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Technological University Dublin-City Campus, Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin-City Campus, Dublin, Ireland
| | - Abhimanyu Thaku
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
| | - Anju K. Dhiman
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
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Morphological, physicochemical, techno-functional, phytochemical, and antioxidant evaluation of polyembryonic and non-polyembryonic maize sprouts. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2022.102583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Wang J, Cheng JH, Sun DW. Enhancement of Wheat Seed Germination, Seedling Growth and Nutritional Properties of Wheat Plantlet Juice by Plasma Activated Water. JOURNAL OF PLANT GROWTH REGULATION 2023; 42:2006-2022. [PMID: 35668726 PMCID: PMC9152647 DOI: 10.1007/s00344-022-10677-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 05/04/2022] [Indexed: 05/04/2023]
Abstract
UNLABELLED Previous studies have shown the great potential of using plasma-activated water (PAW) on improving agriculture seed germination, however, information on the influence of PAW on crop plantlet juice remains scanty. In this research, the effect of PAW generated by atmosphere pressure Ar-O2 plasma jet for 1-5 min on wheat seed germination, seedling growth and nutritional properties of wheat plantlet juice was investigated. Results revealed that all PAWs could enhance wheat seed germination and seedling growth in 7 days by improving the germination rate, germination index, fresh weight, dry weight and vigour index, and especially that PAW activated for 3 min (PAW-3) showed the best overall performance. In addition, the application of PAWs enhanced the nutritional properties of wheat plantlet juice from those grown for 14 days by improving total soluble solids, protein content, photosynthetic pigments, total phenolic content, antioxidant activity, enzyme activity, free amino acids and minerals content, and the best enhancement was also observed in PAW-3. It was concluded that PAWs would be an effective technique to enhance the growth and nutritional properties of crop sprouts, which could be served as functional foods in many forms. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s00344-022-10677-3.
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Affiliation(s)
- Junhong Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006 China
- Engineering and Technological Research Centre of Guangdong Province On Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006 China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006 China
- Engineering and Technological Research Centre of Guangdong Province On Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006 China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006 China
- Engineering and Technological Research Centre of Guangdong Province On Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006 China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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Cheng Y, Xiang N, Cheng X, Chen H, Guo X. Effect of photoperiod on polyphenol biosynthesis and cellular antioxidant capacity in mung bean (Vigna radiata) sprouts. Food Res Int 2022; 159:111626. [DOI: 10.1016/j.foodres.2022.111626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
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Ma D, Wang C, Feng J, Xu B. Wheat grain phenolics: a review on composition, bioactivity, and influencing factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6167-6185. [PMID: 34312865 DOI: 10.1002/jsfa.11428] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/13/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains in the world. It possesses several nutritional elements. Increasing attention to wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics' form and distribution and the phenolic components identified in wheat grain. In particular, the biosynthesis path for phenolics is discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for determining antioxidant activity, the effect of genotypes, environmental conditions, and cultivation systems on grain phenolic component content are explored. Finally, the bioavailability of phenolics under different food processing method are reported and discussed. Future research is recommended to increase wheat grain phenolic content by genetic engineering, and to improve its bioavailability through proper food processing. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dongyun Ma
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Chenyang Wang
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Jianchao Feng
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
| | - Beiming Xu
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
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Kasote D, Tiozon RN, Sartagoda KJD, Itagi H, Roy P, Kohli A, Regina A, Sreenivasulu N. Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals. FRONTIERS IN PLANT SCIENCE 2021; 12:771276. [PMID: 34917106 PMCID: PMC8670417 DOI: 10.3389/fpls.2021.771276] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/27/2021] [Indexed: 05/13/2023]
Abstract
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Rhowell N. Tiozon
- International Rice Research Institute, Los Baños, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | | | - Hameeda Itagi
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Priyabrata Roy
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Ajay Kohli
- International Rice Research Institute, Los Baños, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Nese Sreenivasulu
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
- International Rice Research Institute, Los Baños, Philippines
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12
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Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration. Nutrients 2021; 13:nu13082882. [PMID: 34445042 PMCID: PMC8398379 DOI: 10.3390/nu13082882] [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: 08/02/2021] [Revised: 08/14/2021] [Accepted: 08/15/2021] [Indexed: 11/16/2022] Open
Abstract
The consumption of plant sprouts as part of human day-to-day diets is gradually increasing, and their health benefit is attracting interest across multiple disciplines. The purpose of this review was to (a) critically evaluate the phytochemicals in selected sprouts (alfalfa, buckwheat, broccoli, and red cabbage), (b) describe the health benefits of sprouts, (c) assess the recent advances in sprout production, (d) rigorously evaluate their safety, and (e) suggest directions that merit special consideration for further novel research on sprouts. Young shoots are characterized by high levels of health-benefitting phytochemicals. Their utility as functional ingredients have been extensively described. Tremendous advances in the production and safety of sprouts have been made over the recent past and numerous reports have appeared in mainstream scientific journals describing their nutritional and medicinal properties. However, subjects such as application of sprouted seed flours in processed products, utilizing sprouts as leads in the synthesis of nanoparticles, and assessing the dynamics of a relationship between sprouts and gut health require special attention for future clinical exploration. Sprouting is an effective strategy allowing manipulation of phytochemicals in seeds to improve their health benefits.
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13
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Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics. Food Chem 2021; 367:130760. [PMID: 34390911 DOI: 10.1016/j.foodchem.2021.130760] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 07/08/2021] [Accepted: 08/01/2021] [Indexed: 11/21/2022]
Abstract
Rapid volatile detection methods for seed vigour rely heavily on artificial ageing (AA), however the comparability of volatile organic compounds (VOCs) to natural ageing (NA) and practicability of the detection models were not well known. In this study, VOCs between AA and NA sweet corn seeds were compared and Partial Least Squares Regression (PLS-R) modelswere constructed based on AA to predict the seed vigour of NA. A total of 33 VOCs were identified, among which aldehydes showed the highest consistency between NA and AA. Furthermore, a AS-PLS-R model with variable importance in projection (VIP > 1) and Pearson Correlation Coefficient (r > 0.9) algorithms, which was built on 3 volatile markers: benzaldehyde monomer, n-nonanal, 1-butanol monomer, achieved the best performance (R2p of 0.901 and RMSEP of 0.050). Therefore, coupling Gas Chromatography- Ion Mobility Spectrometry (GC-IMS) with chemometrics can be an effective way to monitor and predict stored seeds vigour.
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14
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Aloo SO, Ofosu FK, Daliri EBM, Oh DH. UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts. Antioxidants (Basel) 2021; 10:852. [PMID: 34073543 PMCID: PMC8229501 DOI: 10.3390/antiox10060852] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 05/21/2021] [Accepted: 05/24/2021] [Indexed: 11/16/2022] Open
Abstract
The antioxidant and antidiabetic properties and metabolite profiling of ethanol extracts of red cabbage (RC) and broccoli (BR) seeds and sprouts were investigated in this study. The total phenolic, flavonoid, and saponin contents were in the ranges of 385.4-480.4 mg FAE/100 g, 206.9-215.6 mg CE/100 g, and 17.8-27.0 mg soysaponin BE/100 g, respectively. BR seed had the highest total phenolic (480.4 mg FAE/100 g) and flavonoid (216.9 mg CE/100 g) contents, whereas BR sprout had the highest saponin content (27.0 soysaponin BE/100g). RC sprout demonstrated the highest antioxidant capacity, with DPPH and ABTS radical scavenging activity levels of 71.5% and 88.5%, respectively. Furthermore, BR and RC sprouts showed the most potent inhibition against α-glucosidase (91.32% and 93.11%, respectively) and pancreatic lipase (60.19% and 61.66%, respectively). BR seed (60.37%) demonstrated the lowest AGE inhibition. A total of 24 metabolites, predominantly amino acids and phenolic compounds, were characterized using UHPLC-QTOF-MS/MS. Germination not only improved the levels of metabolites but also resulted in the synthesis of new compounds. Therefore, these findings show that germination effectively enhanced the functional properties and metabolite profiles of broccoli and red cabbage seeds, making their sprouts more applicable as functional ingredients.
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Affiliation(s)
| | | | | | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (S.-O.A.); (F.-K.O.); (E.-B.-M.D.)
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15
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He W, Luo H, Xu H, Zhou Z, Li D, Bao Y, Fu Q, Song J, Jiao Y, Zhang Z. Effect of exogenous methyl jasmonate on physiological and carotenoid composition of yellow maize sprouts under NaCl stress. Food Chem 2021; 361:130177. [PMID: 34077883 DOI: 10.1016/j.foodchem.2021.130177] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 04/26/2021] [Accepted: 05/20/2021] [Indexed: 11/17/2022]
Abstract
Carotenoid content in maize sprouts can be increased by NaCl stress, although high NaCl concentrations negatively impact plant growth. The effects of exogenous methyl jasmonate (MeJA) on contents of carotenoid and antioxidant capacity of yellow maize sprouts under NaCl stress were investigated. Our results showed that treatments of NaCl both alone and combined with MeJA enhanced the carotenoid accumulation in maize sprouts. Moreover, the carotenoid biosynthesis related genes showed different expression patterns under addition of MeJA treatment. Additionally, the combined treatment led to significantly higher content of most carotenoids profiles and the addition of MeJA could alleviate the harmful effect caused by NaCl stress. Furthermore, the combined treatment improved antioxidant enzyme activities and radical scavenging capacity. The results implied that MeJA is kind of effective plant growth regulator for enhancing carotenoid accumulation in maize sprouts by up-regulating the expression levels of key genes involved in carotenoid biosynthetic pathway.
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Affiliation(s)
- Weiwei He
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Hao Luo
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Hao Xu
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Zhiyi Zhou
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Dajing Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China.
| | - Yihong Bao
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Qun Fu
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Jiangfeng Song
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China.
| | - Yan Jiao
- Xinghua Dongao Food Co., Ltd, Taizhou, Jiangsu 225700, China
| | - Zhongyuan Zhang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
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16
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Zudyte B, Luksiene Z. Visible light-activated ZnO nanoparticles for microbial control of wheat crop. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2021; 219:112206. [PMID: 33975271 DOI: 10.1016/j.jphotobiol.2021.112206] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 04/13/2021] [Accepted: 05/01/2021] [Indexed: 11/25/2022]
Abstract
Every year 15-50% of cereals all around the world are lost due to fungal contamination and deterioration. In addition, 25% of crops, which are used for human and animal consumption, are contaminated with mycotoxins. It is obvious, that more effective and sustainable technologies for better microbial control of crops are required. For this purpose we evaluated antibacterial and antifungal activity of ZnO nanoparticles (NPs) (10-3-5 × 10-3M) activated with visible light (405 nm, 18-30 J/cm2). Obtained data indicated that this treatment can inactivate human pathogen E. coli B by 6 log CFU without any possibility to regrowth after treatment. Wheat pathogen Fusarium oxysporum was inactivated by 51.7%. Results indicated that reactive oxygen species took place in the mechanisms of inactivation. Moreover, visible light activated ZnO NPs reduced the population of mesophiles on the surface of grains by 2.5 log CFU/g, inoculated E. coli- by 2.0 log CFU/g and naturally distributed fungi-by 2.1 log CFU/g. This treatment had no impact on visual quality of grains, did not inhibit grain germination rate and slightly promoted grain seedling growth. Concluding, the use of visible light driven photocatalysis in ZnO nanoparticles has huge potential to control plant pathogens, reduce food-borne diseases and subsequently enhance the sustainability in agriculture, meeting the increasing demands of a growing world population.
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Affiliation(s)
- Bernadeta Zudyte
- Vilnius University, Institute of Photonics and Nanotechnology, Sauletekio 10, Vilnius 10223, Lithuania
| | - Zivile Luksiene
- Vilnius University, Institute of Photonics and Nanotechnology, Sauletekio 10, Vilnius 10223, Lithuania.
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17
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Rubio-Castillo ÁE, Santiago-López L, Vallejo-Cordoba B, Hernández-Mendoza A, Sáyago-Ayerdi SG, González-Córdova AF. Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2020.100283] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Abstract
Modern sweet corn is distinguished from other vegetable corns by the presence of one or more recessive alleles within the maize endosperm starch synthesis pathway. This results in reduced starch content and increased sugar concentration when consumed fresh. Fresh sweet corn originated in the USA and has since been introduced in countries around the World with increasing popularity as a favored vegetable choice. Several reviews have been published recently on endosperm genetics, breeding, and physiology that focus on the basic biology and uses in the US. However, new questions concerning sustainability, environmental care, and climate change, along with the introduction of sweet corn in other countries have produced a variety of new uses and research activities. This review is a summary of the sweet corn research published during the five years preceding 2021.
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Niroula A, Amgain N, Kc R, Adhikari S, Acharya J. Pigments, ascorbic acid, total polyphenols and antioxidant capacities in deetiolated barley (Hordeum vulgare) and wheat (Triticum aestivum) microgreens. Food Chem 2021; 354:129491. [PMID: 33756330 DOI: 10.1016/j.foodchem.2021.129491] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/08/2021] [Accepted: 02/24/2021] [Indexed: 01/02/2023]
Abstract
The study was aimed to evaluate if deetiolation of barley and wheat microgreens after cultivaton in dark (for 5, 7 and 9 days) can enhance the contents of pigments, ascorbic acid, polyphenols, and equivalent antioxidant capacities (EAC) (measured by DPPH and FRAP assay) in correlation to other. Chlorophylls and carotenoids were higher in microgreens that were exposed more to daylight. In contrast, ascorbic acid, polyphenols and EAC of microgreens could be enhanced by 5-7 days of etiolation. However, prolonged etiolation reduced overall antioxidant capacities of microgreens. All evaluated parameters could be satisfactorily represented by regression expressions for the given number of days of etiolation and growth. The ascorbic acid and total carotenoids content had higher correlations with total chlorophyll contents, while the antioxidant capacities were highly correlated to total polyphenols content. The study confirms the potential of deetiolated cultivation of microgreens to enhance selective phytochemicals content and EAC of microgreens.
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Carreño-Carrillo CV, Sánchez EV, Verduzco CV, Herbert-Pucheta JE. Polyphenol-based nuclear magnetic resonance non-targeted metabolomics of temperature- and time-controlled blue and red maize sprouting. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-021-04171-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
AbstractZea mays L corps apport to human consumption, complex matrices of compounds such as free and bounded phenolics, flavonoids and anthocyanins with high nutritional values and proved health benefits, which are dynamically synthesized since sprouting of grains. This study presents for the first time a Nuclear Magnetic Resonance (NMR) non-targeted metabolomics study of aqueous methanolic extracts of Mexican native blue and red Zea mays L. sprouts, produced with a specific germination scheme, at three different controlled temperatures. The proposed model comprises the rationalization of (poly)-phenolics metabolism dynamics as a function of sprouting time and temperature, which can be identified by more than thirty 1H NMR discriminant resonances at a chemical shift range between 7.7 and 6.3 ppm -mostly comprising typical hydroxyphenyl polyphenolic 1H frequencies- obtained with multivariate statistical analysis. Both principal component (PCA) and orthogonal projections to latent structures discriminant analysis (OPLS-DA) reveal a unique maize strain-, temperature- and time-dependent mapping of polyphenolic machinery during sprouting that might serve for optimizing germination schemes. Strengths and limitations of PCA and OPLS-DA analysis of non-targeted (poly)-phenolics NMR data matrix obtained from different blue and red maize sprouts’ methanolic extracts are discussed. Furthermore, a clear inverse correlation between temperature- and time-dependent signal intensity modulation of phenolic resonances and water line widths at half height is observed, suggesting a mechanism of how solvent could participate within the complex metabolomic matrix formation during germination. Finally, non-targeted NMR metabolomics data from sprouts’ methanolic extracts are contrasted with temperature- and time-dependent total phenolic contents obtained with standard quantitative methods.
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21
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Obaroakpo JU, Liu L, Zhang S, Lu J, Liu L, Pang X, Lv J. In vitro modulation of glucagon-like peptide release by DPP-IV inhibitory polyphenol-polysaccharide conjugates of sprouted quinoa yoghurt. Food Chem 2020; 324:126857. [DOI: 10.1016/j.foodchem.2020.126857] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 03/09/2020] [Accepted: 04/17/2020] [Indexed: 12/15/2022]
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22
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Zhang B, Xu Y, Liu S, Lv H, Hu Y, Wang Y, Li Z, Wang J, Ji X, Ma H, Wang X, Wang S. Dietary Supplementation of Foxtail Millet Ameliorates Colitis-Associated Colorectal Cancer in Mice via Activation of Gut Receptors and Suppression of the STAT3 Pathway. Nutrients 2020; 12:nu12082367. [PMID: 32784751 PMCID: PMC7468867 DOI: 10.3390/nu12082367] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/01/2020] [Accepted: 08/05/2020] [Indexed: 02/07/2023] Open
Abstract
Coarse cereal intake has been reported to be associated with reduced risk of colorectal cancer. However, evidence from intervention studies is absent and the molecular basis of this phenomenon remains largely unexplored. This study sought to investigate the effects of foxtail millet and rice, two common staple grains in Asia, on the progression of colitis-associated colorectal cancer (CAC) and define the mechanism involved. In total, 40 BALB/c mice were randomized into four groups. The Normal and azoxymethane/dextran sodium sulfate (AOM/DSS) groups were supplied with an AIN-93G diet, while the millet- and rice-treated groups were supplied with a modified AIN-93G diet. Compared to the AOM/DSS-induced CAC mice supplemented with rice, an increased survival rate, suppressed tumor burden, and reduced disease activity index were observed in the millet-treated group. The levels of IL-6 and IL-17 were decreased in the millet-treated group compared to both the AOM/DSS and AOM/DSS + rice groups. Millet treatment inhibited the phosphorylation of STAT3 and the related signaling proteins involved in cell proliferation, survival and angiogenesis. These beneficial effects were mediated by the activation of gut receptors AHR and GPCRs via the microbial metabolites (indole derivates and short-chain fatty acids) of foxtail millet. Moreover, millet-treatment increased the abundance of Bifidobacterium and Bacteroidales_S24-7 compared to the rice-treated mice. This study could help researchers to develop better dietary patterns that work against inflammatory bowel disease (IBD) and for CAC patients.
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Affiliation(s)
- Bowei Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
| | - Yingchuan Xu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
| | - Shuang Liu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
| | - Huan Lv
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
| | - Yaozhong Hu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
| | - Yaya Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
| | - Zhi Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
| | - Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
| | - Xuemeng Ji
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
| | - Hui Ma
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
| | - Xiaowen Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China;
- Shanxi Functional Food Research Institute, Taigu 030801, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (B.Z.); (Y.X.); (S.L.); (H.L.); (Y.H.); (Y.W.); (Z.L.); (J.W.); (X.J.); (H.M.)
- Correspondence: ; Tel.: +86-22-85358445
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He W, Wang Y, Luo H, Li D, Liu C, Song J, Zhang Z, Liu C, Niu L. Effect of NaCl stress and supplemental CaCl2 on carotenoid accumulation in germinated yellow maize kernels. Food Chem 2020; 309:125779. [DOI: 10.1016/j.foodchem.2019.125779] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 10/21/2019] [Accepted: 10/21/2019] [Indexed: 12/12/2022]
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24
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Di Stefano E, Tsopmo A, Oliviero T, Fogliano V, Udenigwe CC. Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities. Sci Rep 2019; 9:15308. [PMID: 31653886 PMCID: PMC6814730 DOI: 10.1038/s41598-019-51547-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 10/03/2019] [Indexed: 12/28/2022] Open
Abstract
Type 2 diabetes mellitus (T2DM) is a leading cause of death globally. T2DM patients experience glucose intolerance, and inhibitors of dipeptidyl peptidase IV (DPP-IV) and α-glucosidase are used as drugs for T2DM management. DPP-IV and α-glucosidase inhibitors are also naturally contained in foods, but their potency can be affected by the food matrix and processing methods. In this study, germination and solid-state fermentation (SSF) were used to alter pulse seed microstructures, to convert compounds into more bioactive forms, and to improve their bioaccessibility. Germination substantially modified the seed microstructure, protein digestibility, contents and profiles of phenolic compounds in all the pulses. It also increased DPP-IV and α-glucosidase inhibitory activities in chickpeas, faba beans and yellow peas. Compared to germination, SSF with Lactobacillus plantarum changed the content and the profile of phenolic compounds mainly in yellow peas and green lentils because of greater disruption of the seed cell wall. In the same pulses, heat treatment and SSF of flour increased DPP-IV and α-glucosidase inhibitory activities. The results of this study suggest that germination and SSF with L. plantarum are effective and simple methods for modulating phenolic and protein profiles of common pulses and improve the action on DPP-IV and α-glucosidase.
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Affiliation(s)
- Elisa Di Stefano
- School of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, Ottawa, Ontario, K1S 5B6, Canada
| | - Teresa Oliviero
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada.
- Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario, K1N 5E3, Canada.
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Owolabi IO, Chakree K, Takahashi Yupanqui C. Bioactive components, antioxidative and anti‐inflammatory properties (on RAW 264.7 macrophage cells) of soaked and germinated purple rice extracts. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14148] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Iyiola Oluwakemi Owolabi
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat‐Yai Songkhla 90112 Thailand
| | - Korawan Chakree
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat‐Yai Songkhla 90112 Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat‐Yai Songkhla 90112 Thailand
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26
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Xu M, Rao J, Chen B. Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process. Crit Rev Food Sci Nutr 2019; 60:740-759. [DOI: 10.1080/10408398.2018.1550051] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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27
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Ninfali P, Mari M, Meli MA, Roselli C, Antonini E. In vitro
bioaccessibility of avenanthramides in cookies made with malted oat flours. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Paolino Ninfali
- Department of Biomolecular Sciences University of Urbino Carlo Bo via Saffi, 2 61029 Urbino (PU) Italy
| | - Michele Mari
- Department of Biomolecular Sciences University of Urbino Carlo Bo via Saffi, 2 61029 Urbino (PU) Italy
| | - Maria A. Meli
- Department of Biomolecular Sciences University of Urbino Carlo Bo via Saffi, 2 61029 Urbino (PU) Italy
| | - Carla Roselli
- Department of Biomolecular Sciences University of Urbino Carlo Bo via Saffi, 2 61029 Urbino (PU) Italy
| | - Elena Antonini
- Department of Biomolecular Sciences University of Urbino Carlo Bo via Saffi, 2 61029 Urbino (PU) Italy
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Pająk P, Socha R, Broniek J, Królikowska K, Fortuna T. Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek. Food Chem 2018; 275:69-76. [PMID: 30724250 DOI: 10.1016/j.foodchem.2018.09.081] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 09/11/2018] [Accepted: 09/12/2018] [Indexed: 11/30/2022]
Abstract
Seeds and sprouts are of considerable interest due to their numerous pro-health benefits. The aim of this study was to investigate the effect of germination on the mineral composition (performed by flame absorption atomic spectroscopy), total phenolic content, antioxidant activity, as well as phenolic profiles (before and after alkaline hydrolysis by high-performance liquid chromatography) of chia, golden flax, evening primrose, phacelia and fenugreek seeds. Generally, significant (p < 0.05) changes in the individual minerals composition of the seeds, improvement of their antioxidant properties, as well as increase in levels of individual phenolic compounds was found after seeds germination. Alkaline hydrolysis allowed to release free forms of phenolics and to confirm (chromatographically) their significantly higher amounts when compared to the nonhydrolyzed fraction. Gallic, protocatechuic, caffeic, p-coumaric, ferulic and sinapic acids, as well as quercetin and kaempferol were identified in analyzed seeds and sprouts. Sprouts exhibited better nutritional values than their un-germinated forms.
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Affiliation(s)
- Paulina Pająk
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Balicka Str. 122, 30-149 Kraków, Poland.
| | - Robert Socha
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Balicka Str. 122, 30-149 Kraków, Poland.
| | - Joanna Broniek
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Balicka Str. 122, 30-149 Kraków, Poland.
| | - Karolina Królikowska
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Balicka Str. 122, 30-149 Kraków, Poland.
| | - Teresa Fortuna
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Balicka Str. 122, 30-149 Kraków, Poland.
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Xie L, Yu Y, Mao J, Liu H, Hu JG, Li T, Guo X, Liu RH. Evaluation of Biosynthesis, Accumulation and Antioxidant Activityof Vitamin E in Sweet Corn (Zea mays L.) during Kernel Development. Int J Mol Sci 2017; 18:ijms18122780. [PMID: 29261149 PMCID: PMC5751378 DOI: 10.3390/ijms18122780] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 12/09/2017] [Accepted: 12/11/2017] [Indexed: 11/16/2022] Open
Abstract
Sweet corn kernels were used in this research to study the dynamics of vitamin E, by evaluatingthe expression levels of genes involved in vitamin E synthesis, the accumulation of vitamin E, and the antioxidant activity during the different stage of kernel development. Results showed that expression levels of ZmHPT and ZmTC genes increased, whereas ZmTMT gene dramatically decreased during kernel development. The contents of all the types of vitamin E in sweet corn had a significant upward increase during kernel development, and reached the highest level at 30 days after pollination (DAP). Amongst the eight isomers of vitamin E, the content of γ-tocotrienol was the highest, and increased by 14.9 folds, followed by α-tocopherolwith an increase of 22 folds, and thecontents of isomers γ-tocopherol, α-tocotrienol, δ-tocopherol,δ-tocotrienol, and β-tocopherol were also followed during kernel development. The antioxidant activity of sweet corn during kernel development was increased, and was up to 101.8 ± 22.3 μmol of α-tocopherol equivlent/100 g in fresh weight (FW) at 30 DAP. There was a positive correlation between vitamin E contents and antioxidant activity in sweet corn during the kernel development, and a negative correlation between the expressions of ZmTMT gene and vitamin E contents. These results revealed the relations amongst the content of vitamin E isomers and the gene expression, vitamin E accumulation, and antioxidant activity. The study can provide a harvesting strategy for vitamin E bio-fortification in sweet corn.
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Affiliation(s)
- Lihua Xie
- School of Food Science and Engineering, South China University of Technology, Guangzhou510641, China.
| | - Yongtao Yu
- Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou 510640, China.
| | - Jihua Mao
- Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou 510640, China.
| | - Haiying Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou510641, China.
| | - Jian Guang Hu
- Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou 510640, China.
| | - Tong Li
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York, NY 14853, USA.
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou510641, China.
| | - Rui Hai Liu
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York, NY 14853, USA.
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30
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Domínguez-Arispuro DM, Cuevas-Rodríguez EO, Milán-Carrillo J, León-López L, Gutiérrez-Dorado R, Reyes-Moreno C. Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea ( Cicer arietinum L.) seeds. Journal of Food Science and Technology 2017; 55:638-647. [PMID: 29391628 DOI: 10.1007/s13197-017-2973-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2017] [Accepted: 11/20/2017] [Indexed: 11/28/2022]
Abstract
Legume sprouts are considered natural, healthy products that provide a source of bioactive compounds to fight against chronic diseases. This study aims to identify the optimal germination temperature (GT) and germination time (Gt) to maximize total phenolic and flavonoid contents (TPC, FC), and antioxidant activity (AoxA) of desi chickpea. Response surface methodology was used as an optimization tool. An experimental design with two factors (GT and Gt) and five levels was used (13 treatments). The sprouts from each treatment were lyophilized, tempered, and milled to obtain germinated chickpea flours (GCF). To predict the phytochemicals composition and AoxA in GCF, regression models were developed. Maximum TPC, FC, and AoxA were attained during germination 33.7 °C for 171 h. Optimized germinated chickpea flour produced applying the optimal germination conditions resulted in an increase of protein and total dietary fibre content, TPC, FC, phenolic acids profile, and AoxA. Germination at optimal conditions also increased the level of coumaric, ferulic, synapic, ellagic, and syringic acids. This study demonstrated that germination carried out under optimal conditions enhanced the nutraceutical value of desi chickpea seeds.
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Affiliation(s)
- D M Domínguez-Arispuro
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico
| | - E O Cuevas-Rodríguez
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico.,Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico
| | - J Milán-Carrillo
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico.,Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico
| | - L León-López
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico
| | - R Gutiérrez-Dorado
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico.,Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico
| | - C Reyes-Moreno
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico.,Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico.,3Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Calle Lichis 1986, Col La Campiña, CP 80060 Culiacán, Sinaloa Mexico
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31
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Somrat N, Sawadeemit C, Vearasilp S, Thanapornpoonpong SN, Gorinstein S. Effects of different binder types and concentrations on physical and antioxidant properties of pelleted sweet corn seeds. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2979-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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