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Wang F, Lin K, Shen Q, Liu D, Xiao G, Ma L. Metabolomic analysis reveals the effect of ultrasonic-microwave pretreatment on flavonoids in tribute Citrus powder. Food Chem 2024; 448:139125. [PMID: 38537547 DOI: 10.1016/j.foodchem.2024.139125] [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: 12/24/2023] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/24/2024]
Abstract
In this study, the ultrasonic-microwave pretreatment was defined as a processing technology in the production of tribute citrus powder, and it could increase the flavonoid compounds in the processing fruit powder. A total of 183 upregulated metabolites and 280 downregulated metabolites were obtained by non-targeted metabolomics, and the differential metabolites was mainly involved in the pathways of flavonoid biosynthesis, flavone and flavonol biosynthesis. A total of 8 flavonoid differential metabolites were obtained including 5 upregulated metabolites (6"-O-acetylglycitin, scutellarin, isosakuranin, rutin, and robinin), and 3 downregulated metabolites (astragalin, luteolin, and (-)-catechin gallate) by flavonoids-targeted metabolomics. The 8 flavonoid differential metabolites participated in the flavonoid biosynthesis pathways, flavone and flavonol biosynthesis pathways, and isoflavonoid biosynthesis pathways. The results provide a reference for further understanding the relationship between food processing and food components, and also lay a basis for the development of food targeted-processing technologies.
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Affiliation(s)
- Feng Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Kewei Lin
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Qiaomei Shen
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Dongjie Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China.
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Chen Y, Zhao J, Li HH, Qian W, Zhou BY, Yang CQ. Pharmacokinetics of cyanidin-3- O-galactoside and cyanidin-3- O-arabinoside after intravenous administration in rats. JOURNAL OF ASIAN NATURAL PRODUCTS RESEARCH 2024; 26:714-725. [PMID: 37950686 DOI: 10.1080/10286020.2023.2279541] [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: 05/21/2023] [Accepted: 10/31/2023] [Indexed: 11/13/2023]
Abstract
Cyanidin-3-O-galactoside and cyanidin-3-O-arabinoside (purity >98%) were isolated from black chokeberry by preparative high-performance liquid chromatography, and an animal experiment was conducted to investigate the pharmacokinetics of two anthocyanin monomers after intravenous administration. The results showed that cyanidin-3-O-galactoside has preferable druggability than cyanidin-3-O-arabinoside in pharmacokinetic area.
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Affiliation(s)
- Yan Chen
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Nanjing 210000, China
| | - Jing Zhao
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Nanjing 210000, China
| | - Han-Han Li
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Nanjing 210000, China
| | - Wen Qian
- Nanjing BRT-Biomed Company Limited, Nanjing 210000, China
| | - Bing-Yu Zhou
- Department of Pharmacy, Dongliao People's Hospital, Liaoyuan 136200, China
| | - Chang-Qing Yang
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Nanjing 210000, China
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3
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Handa AP, Vian A, Singh HP, Kohli RK, Kaur S, Batish DR. Effect of 2850 MHz electromagnetic field radiation on the early growth, antioxidant activity, and secondary metabolite profile of red and green cabbage (Brassica oleracea L.). ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:7465-7480. [PMID: 38159189 DOI: 10.1007/s11356-023-31434-3] [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: 05/10/2023] [Accepted: 12/04/2023] [Indexed: 01/03/2024]
Abstract
The proliferation of wireless and other telecommunications equipment brought about by technological advances in the communication industry has substantially increased the radiofrequency radiation levels in the environment. The emphasis is, therefore, placed on investigating the potential impacts of radiofrequency radiation on biota. In this work, the impact of 2850 MHz electromagnetic field radiation (EMF-r) on early development, photosynthetic pigments, and the metabolic profile of two Brassica oleracea L. cultivars (red and green cabbage) was studied. On a daily basis for seven days, seedlings were exposed to homogeneous EMF-r for one, two, and four hours, and observations were carried out at 0-h, 1-h, and 24-h following the final dose. Irrespective of the duration of harvest, exposure to EMF-r resulted in a dose-dependent reduction in both root (from 6.3 cm to 4.0 cm in red; 6.1 cm to 3.8 cm in green) and shoot lengths (from 5.3 cm to ⁓3.1 cm in red; 5.1 cm to 3.1 cm in green), as well as a decrease in biomass (from 2.9 mg to ⁓1.1 mg in red; 2.5 to 0.9 mg in green) of the seedlings when compared to control samples. Likewise, the chlorophyll (from 6.09 to ⁓4.94 mg g-1 d.wt in red; 7.37 to 6.05 mg g-1 d.wt. in green) and carotenoid (from 1.49 to 1.19 mg g-1 d.wt. in red; 1.14 to 0.51 mg g-1 d.wt. in green) contents of both cultivars decreased significantly when compared to the control. Additionally, the contents of phenolic (28.99‒45.52 mg GAE g-1 in red; 25.49‒33.76 mg GAE g-1 in green), flavonoid (21.7‒31.8 mg QE g-1 in red; 12.1‒19.0 mg QE g-1 in green), and anthocyanin (28.8‒43.6 mg per 100 g d.wt. in red; 1.1‒2.6 mg per 100 g d.wt. in green) in both red and green cabbage increased with exposure duration. EMF-r produced oxidative stress in the exposed samples of both cabbage cultivars, as demonstrated by dose-dependent increases in the total antioxidant activity (1.33‒2.58 mM AAE in red; 1.29‒2.22 mM AAE in green), DPPH activity (12.96‒78.33% in red; 9.62‒67.73% in green), H2O2 content (20.0‒77.15 nM g-1 f.wt. in red; 14.28‒64.29 nM g-1 f.wt. in green), and MDA content (0.20‒0.61 nM g-1 f.wt. in red; 0.18‒0.51 nM g-1 f.wt. in green) compared to their control counterparts. The activity of antioxidant enzymes, i.e., superoxide dismutases (3.83‒8.10 EU mg-1 protein in red; 4.19‒7.35 EU mg-1 protein in green), catalases (1.81‒7.44 EU mg-1 protein in red; 1.04‒6.24 EU mg-1 protein in green), and guaiacol peroxidases (14.37‒47.85 EU mg-1 protein in red; 12.30‒42.79 EU mg-1 protein in green), increased significantly compared to their control counterparts. The number of polyphenols in unexposed and EMF-r exposed samples of red cabbage was significantly different. The study concludes that exposure to 2850 MHz EMF-r affects the early development of cabbage seedlings, modifies their photosynthetic pigments, alters polyphenol content, and impairs their oxidative metabolism.
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Affiliation(s)
- Amrit Pal Handa
- Department of Botany, Panjab University, Chandigarh, 160 014, India
| | - Alain Vian
- IRHS, Université d'Angers, Agrocampus-Ouest, INRA, SFR 4207 QuaSaV, 49071, 13, Beaucouzé, France
| | - Harminder Pal Singh
- Department of Environment Studies, Panjab University, Chandigarh, 160 014, India
| | - Ravinder Kumar Kohli
- Amity University, Sector 82A, IT City, International Airport Road, Mohali, 140 306, India
| | - Shalinder Kaur
- Department of Botany, Panjab University, Chandigarh, 160 014, India.
| | - Daizy R Batish
- Department of Botany, Panjab University, Chandigarh, 160 014, India
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In Vitro Evaluation of Antioxidant and Protective Potential of Kombucha-Fermented Black Berry Extracts against H 2O 2-Induced Oxidative Stress in Human Skin Cells and Yeast Model. Int J Mol Sci 2023; 24:ijms24054388. [PMID: 36901817 PMCID: PMC10002260 DOI: 10.3390/ijms24054388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 02/03/2023] [Accepted: 02/21/2023] [Indexed: 02/25/2023] Open
Abstract
The fruits of R. nigrum L., A. melanocarpa Michx., and V. myrtillus L. are well-known natural plant materials with proven antioxidant activity. This work attempts to compare the antioxidant properties of extracts of these plants and ferments obtained during their fermentation using a consortium of microorganisms referred to as kombucha. As part of the work, a phytochemical analysis of extracts and ferments was carried out using the UPLC-MS method and the content of the main components was determined. The antioxidant properties of the tested samples and their cytotoxicity were assessed with the use of DPPH and ABTS radicals. The protective effect against hydrogen peroxide-induced oxidative stress was also assessed. The possibility of inhibiting the increase in the intracellular level of reactive oxygen species was carried out on both human skin cells (keratinocytes and fibroblasts) and the yeast Saccharomyces cerevisiae (wild-type strains and sod1Δ deletion mutants). The conducted analyses showed that the ferments obtained are characterized by a greater variety of biologically active compounds; in most cases they do not cause a cytotoxic effect, show strong antioxidant properties, and can reduce oxidative stress in both human and yeast cells. This effect depends on the concentration used and the fermentation time. The results obtained indicate that the tested ferments can be considered as an extremely valuable raw material protecting cells against the negative effects of oxidative stress.
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Dong Y, Ma H, Rashid MT, Tuly JA, Guo Y, Ye X, Sun L, Wu B, Zhou C, He R, Gan B, Wang T, Chen M, Wu D. Ultrasound Intensify the Flavonoid Production of the Willow Bracket Mushroom, Phellinus igniarius (Agaricomycetes), Fermentation Mycelia. Int J Med Mushrooms 2023; 25:55-64. [PMID: 37947064 DOI: 10.1615/intjmedmushrooms.2023050198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
This research aimed to use a novel and effective ultrasound (US) approach for obtaining high bio-compound production, hence proposing strategies for boosting active ingredient biosynthesis. Furthermore, the US promotes several physiological effects on the relevant organelles in the cell, morphological effects on the structure of Phellinus igniarius mycelium, and increases the transfer of nutrients and metabolites. One suitable US condition for flavonoid fermentation was determined as once per day for 7-9 days at a frequency 22 + 40 kHz, power density 120 W/L, treated 10 min, treatment off time 7 s. The flavonoid content and production increased about 47.51% and 101.81%, respectively, compared with the untreated fermentation (P < 0.05). SEM showed that sonication changes the morphology and structure of Ph. igniarius mycelium; TEM reveals the ultrasonic treatment causes organelle aggregation. The ultrasound could affect the metabolism of the biosynthesis of the active ingredients.
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Affiliation(s)
- Yating Dong
- School of Food and Biological Engineering, Institute of Food Physical Processing, International Joint Research Center for Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000, P.R. China
| | - Haile Ma
- School of Food and Biological Engineering, Institute of food physical processing, Jiangsu University
| | - Muhammad Tayyab Rashid
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, High-tech Zone, Zhengzhou Henan 450001, P.R. China
| | - Jamila Akter Tuly
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China
| | - Xiaofei Ye
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China; Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville 37996, Tennessee, USA
| | - Ling Sun
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Institute of Food Physical Processing, International Joint Research Center for Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China
| | - Bingcheng Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 P.R. China
| | - Tao Wang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 P.R. China
| | - Mengxing Chen
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 China
| | - Dan Wu
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 China
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Ćorković I, Rajchl A, Škorpilová T, Pichler A, Šimunović J, Kopjar M. Evaluation of Chokeberry/Carboxymethylcellulose Hydrogels with the Addition of Disaccharides: DART-TOF/MS and HPLC-DAD Analysis. Int J Mol Sci 2022; 24:ijms24010448. [PMID: 36613889 PMCID: PMC9820810 DOI: 10.3390/ijms24010448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 12/23/2022] [Accepted: 12/25/2022] [Indexed: 12/29/2022] Open
Abstract
With the growing awareness of the importance of a healthy diet, the need for the development of novel formulations is also on the rise. Chokeberry products are popular among consumers since they are a rich source of polyphenols that are responsible for antioxidant activity and other positive effects on human health. However, other natural food ingredients, such as disaccharides, can affect their stability. The aim of this study was to investigate the influence of disaccharides addition on the polyphenol composition of chokeberry hydrogels. Hydrogels were prepared from chokeberry juice and 2% of carboxymethylcellulose (CMC) with the addition of 30%, 40%, or 50% of disaccharides (sucrose or trehalose). Samples were analyzed using DART-TOF/MS. The method was optimized, and the fingerprints of the mass spectra have been statistically processed using PCA analysis. Prepared samples were evaluated for total polyphenols, monomeric anthocyanins, and antioxidant activity (FRAP, CUPRAC, DPPH, ABTS assays) using spectrophotometric methods. Individual polyphenols were evaluated using HPLC-DAD analysis. Results showed the addition of disaccharides to 2% CMC hydrogels caused a decrease of total polyphenols. These findings confirm proper formulation is important to achieve appropriate retention of polyphenols.
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Affiliation(s)
- Ina Ćorković
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Aleš Rajchl
- Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 3, Dejvice, 166 28 Prague, Czech Republic
| | - Tereza Škorpilová
- Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 3, Dejvice, 166 28 Prague, Czech Republic
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA
| | - Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
- Correspondence: ; Tel.: +385-3122-4309
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López-Orenes A, Ferrer MA, Calderón AA. Microwave Radiation as an Inducer of Secondary Metabolite Production in Drosera rotundifolia In Vitro Plantlets. JOURNAL OF NATURAL PRODUCTS 2022; 85:2104-2109. [PMID: 35855561 DOI: 10.1021/acs.jnatprod.2c00031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In this study, low-intensity microwave irradiation (frequency of 2.45 GHz; 26.3 kW m-3 power density) for 0, 5, and 30 s was tested for the first time on Drosera rotundifolia in vitro plantlets to explore its effect on the production of highly valued phenolic compounds. Analysis of the extracts obtained from irradiated plantlets revealed time-dependent increases in the levels of photosynthetic pigments, particularly the carotenoids, whereas symptoms of growth decline were not observed. Similarly, the highest total antioxidant capacity and total phenolic and flavonoid contents were detected in 30-s-irradiated plantlets. High-performance liquid chromatography analysis revealed that the content of the bioactive phenolics 5-hydroxy-7-methylnaphthalene-1,4-dione (1), 2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxychromen-4-one (2), and 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-one (3), which are considered to be responsible for the pharmacological properties of this species, was around twofold higher in 30-s-irradiated plantlets than in controls. Nevertheless, the accumulation of 5-hydroxy-2-methylnaphthalene-1,4-dione (4), which was present only in trace amounts in the plant roots, decreased by 30% upon microwave irradiation. The results indicate that microwave treatment acts as an effective inducer of the production of phenylpropanoid compounds, which opens up new opportunities for its use in biotechnological applications.
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Affiliation(s)
- Antonio López-Orenes
- Departamento de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain
| | - María A Ferrer
- Departamento de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain
| | - Antonio A Calderón
- Departamento de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain
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Kaloudi T, Tsimogiannis D, Oreopoulou V. Aronia Melanocarpa: Identification and Exploitation of Its Phenolic Components. Molecules 2022; 27:molecules27144375. [PMID: 35889248 PMCID: PMC9316529 DOI: 10.3390/molecules27144375] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/05/2022] [Accepted: 07/06/2022] [Indexed: 11/16/2022] Open
Abstract
The phenolic components of Aronia melanocarpa were quantitatively recovered by three successive extractions with methanol. They comprise anthocyanins (mainly cyanidin glycosides) phenolic acids (chlorogenic and neochlorogenic acids) and flavonols (quercetin glycosides). Approximately 30% of the total phenolic compounds are located in the peel and the rest in the flesh and seeds. Peels contain the major part of anthocyanins (73%), while the flesh contains the major part of phenolic acids (78%). Aronia juice, rich in polyphenols, was obtained by mashing and centrifugation, while the pomace residue was dried and subjected to acidified water extraction in a fixed bed column for the recovery of residual phenolics. A yield of 22.5 mg gallic acid equivalents/g dry pomace was obtained; however, drying caused anthocyanins losses. Thus, their recovery could be increased by applying extraction on the wet pomace. The extract was encapsulated in maltodextrin and gum arabic by spray drying, with a high (>88%) encapsulation yield and efficiency for both total phenols and anthocyanins. Overall, fresh aronia fruits are a good source for the production of polyphenol-rich juice, while the residual pomace can be exploited, through water extraction and spray drying encapsulation for the production of a powder containing anthocyanins that can be used as a food or cosmetics additive.
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Affiliation(s)
- Theodora Kaloudi
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (T.K.); (D.T.)
| | - Dimitrios Tsimogiannis
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (T.K.); (D.T.)
- NFA (Natural Food Additives), Laboratory of Natural Extracts Development, 6 Dios st, Tavros, 17778 Athens, Greece
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (T.K.); (D.T.)
- Correspondence:
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Ali MS, Lee EB, Lee SJ, Lee SP, Boby N, Suk K, Birhanu BT, Park SC. Aronia melanocarpa Extract Fermented by Lactobacillus plantarum EJ2014 Modulates Immune Response in Mice. Antioxidants (Basel) 2021; 10:antiox10081276. [PMID: 34439524 PMCID: PMC8389331 DOI: 10.3390/antiox10081276] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/06/2021] [Accepted: 08/07/2021] [Indexed: 12/14/2022] Open
Abstract
The present study aimed to assess the immunomodulatory effects of fermented Aronia melanocarpa extract (FAME) on RAW 264.7 cells and BALB/c mice. Aronia melanocarpa fruit was fermented with Lactobacillus plantarum EJ2014 by adding yeast extract and monosodium glutamate for 9 days at 30 °C to produce γ-aminobutyric acid (GABA). After fermentation, significant GABA production was noted, along with minerals, polyphenols, and flavonoids (p < 0.05). The polyphenol content was confirmed by liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis. RAW 264.7 cells were stimulated with lipopolysaccharide (LPS, 1 μg/mL) in the presence or absence of FAME, and proinflammatory cytokine contents were measured by qPCR. In the in vivo experiment, female BALB/c mice were administered 125, 250, and 500 mg/kg of FAME for 21 days. FAME treatment increased neutrophil migration and phagocytosis (p < 0.05). It also increased splenocyte proliferation, CD4+ and CD8+ T-cell expression, and lymphocyte proliferation. Furthermore, it increased IFN-γ, IL-2, and IL-4 cytokine levels in a dose-dependent manner (p < 0.05). However, it decreased TNF-α and IL-6 levels (p < 0.05). These results indicate that FAME fortified with GABA including bioactive compounds exerts anti-inflammatory effects by inhibiting proinflammatory cytokines in RAW 264.7 cells and modulates immune response in mice. Thus, FAME could be a potential therapeutic agent for inflammatory disorders.
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Affiliation(s)
- Md. Sekendar Ali
- Department of Biomedical Science and Department of Pharmacology, School of Medicine, Brain Science and Engineering Institute, Kyungpook National University, Daegu 41944, Korea; (M.S.A.); (K.S.)
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Korea; (E.-B.L.); (N.B.)
- Department of Pharmacy, International Islamic University Chittagong, Kumira, Chittagong 4318, Bangladesh
| | - Eon-Bee Lee
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Korea; (E.-B.L.); (N.B.)
| | - Seung-Jin Lee
- Development and Reproductive Toxicology Research Group, Korea Institute of Toxicology, Daejeon 34114, Korea;
| | - Sam-Pin Lee
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea;
| | - Naila Boby
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Korea; (E.-B.L.); (N.B.)
| | - Kyoungho Suk
- Department of Biomedical Science and Department of Pharmacology, School of Medicine, Brain Science and Engineering Institute, Kyungpook National University, Daegu 41944, Korea; (M.S.A.); (K.S.)
| | - Biruk Tesfaye Birhanu
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Korea; (E.-B.L.); (N.B.)
- Correspondence: (B.T.B.); (S.-C.P.); Tel.: +82-10-5105-5545 (B.T.B.); +82-53-950-5964 (S.-C.P.)
| | - Seung-Chun Park
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Korea; (E.-B.L.); (N.B.)
- Correspondence: (B.T.B.); (S.-C.P.); Tel.: +82-10-5105-5545 (B.T.B.); +82-53-950-5964 (S.-C.P.)
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10
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López-Ortiz A, Pacheco Pineda IY, Méndez-Lagunas LL, Balbuena Ortega A, Guerrero Martínez L, Pérez-Orozco JP, Del Río JA, Nair PK. Optical and thermal properties of edible coatings for application in solar drying. Sci Rep 2021; 11:10051. [PMID: 33980878 PMCID: PMC8115689 DOI: 10.1038/s41598-021-88901-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Accepted: 04/19/2021] [Indexed: 12/04/2022] Open
Abstract
Solar drying is a sustainable process that may impact the quality of dried food. This is because, pigments contained in food are sensitive to sunlight, and exposure to ultraviolet radiation can affect them. We applied biopolymer-based coatings on strawberry, from hydro-colloidal solutions of Opuntia ficus indica-mucilage, fenugreek, xanthan gum, gum Arabic, and guar gum to evaluate their potential use as UV filters for solar drying of food. Thermal properties and the optical transmittance, absorbance and reflectance of the coatings were measured to assess their influence on food-sunlight interaction. During the drying experiments, the moisture content, total anthocyanins (TA), and total phenolic compounds (TPC) were measured. Optical and thermal properties are influenced by the biopolymer-based coatings. Also, the optical properties are influenced by the coating thickness. The differences in optical and thermal properties influence the drying process. Differences exist in the drying rate for strawberry slices with coating, compared with those without the coatings. In general, the TA and TPC content in the product are better preserved under solar drying than in control experiments done in a drying oven. A partial transmittance of solar UV radiation is recommended to obtain increased TA and TPC contents in the dried product.
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Affiliation(s)
- A López-Ortiz
- Instituto de Energías Renovables, Universidad Nacional Autónoma de México, Morelos, 62580, Mexico.
| | - I Y Pacheco Pineda
- Instituto Tecnológico de Zacatepec, Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México, Morelos, 62780, Mexico
| | - L L Méndez-Lagunas
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Oaxaca, 71230, Mexico
| | - A Balbuena Ortega
- Instituto de Energías Renovables, Universidad Nacional Autónoma de México, Morelos, 62580, Mexico
| | - Laura Guerrero Martínez
- Instituto de Energías Renovables, Universidad Nacional Autónoma de México, Morelos, 62580, Mexico
| | - J P Pérez-Orozco
- Instituto Tecnológico de Zacatepec, Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México, Morelos, 62780, Mexico
| | - J A Del Río
- Instituto de Energías Renovables, Universidad Nacional Autónoma de México, Morelos, 62580, Mexico
| | - P K Nair
- Instituto de Energías Renovables, Universidad Nacional Autónoma de México, Morelos, 62580, Mexico.
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Mieszczakowska-Frąc M, Celejewska K, Płocharski W. Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products. Antioxidants (Basel) 2021; 10:antiox10010054. [PMID: 33466266 PMCID: PMC7824742 DOI: 10.3390/antiox10010054] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 12/17/2022] Open
Abstract
Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.
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12
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Analysis of Selected Properties of Fruits of Black Chokeberry (Aronia melanocarpa L.) from Organic and Conventional Cultivation. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10249096] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Chokeberry fruits can be treated as very rich sources of bioactive compounds and, therefore, have a very high biological value. The purpose of the study was to compare selected chemical and physical properties of chokeberry fruits, both from organic and conventional cultivations located near Cracow. Chemical composition of the fruit, content of the antioxidant activity, bioactive compounds, and ultra-weak luminescence were analyzed. It was proved that chokeberry fruits are rich in bioactive compounds and that ecological crops produce fruits with a higher level of such compounds. Chokeberry fruits from organic farms were proven to have a higher content of bioactive ingredients and antioxidant activity than in traditionally grown fruits. The total amount of sugars was ambiguous because both the highest and the lowest values were determined in fruits from traditional cultivation. Photon emissivity determined on the basis of ultra-weak luminescence was higher in fruits from organic cultivations. A very high correlation was also found between the photon emissivity and the content of polyphenols as well as the antioxidant activity.
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Azizi SMY, Hosseini Sarghein S, Majd A, Peyvandi M. The effects of the electromagnetic fields on the biochemical components, enzymatic and non-enzymatic antioxidant systems of tea Camellia sinensis L. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2019; 25:1445-1456. [PMID: 31736547 PMCID: PMC6825073 DOI: 10.1007/s12298-019-00702-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 07/16/2019] [Accepted: 08/20/2019] [Indexed: 06/10/2023]
Abstract
The electromagnetic fields (EMFs) by wide range of the frequency spectrum, have capability to cause crucial alternation and deleterious effects in biological systems. The aim of the present study is to assay the biochemical components, enzymatic and non-enzymatic antioxidant systems of the electromagnetic fields treated samples of tea which is the most ancient non-alcoholic drink, containing different types of flavonols. Rutin, Quercetin, Myricetin, and Kaempferol as flavonoid components markers are also to be analyzed using high-performance liquid chromatography. The results show that The EMF's treatments brought about distinct alternations in biochemical components of tea, so that regardless of the intensity of the EMF's, less duration of exposure (30 min) caused more content of those mentioned flavonoid components (except Myricetin) than that of 60 min of exposure. A 30 min of 4 miliTesla (mT) exposure of the EMF's, resulted in the highest amount of Rutin, Quercetin, Myricetin, and Kaempferol. It is concluded that less duration of the EMF's treatments induces more production and also accumulation of enzymatic and non-enzymatic antioxidant components. In higher intensity of the EMF's (more than 4 mT), the concentrations of the mentioned biochemical components decreased.
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Affiliation(s)
| | | | - Ahmad Majd
- Biology Department, Faculty of Bio Sciences, Tehran North Branch, Islamic Azad University, Tehran, Islamic Republic of Iran
| | - Maryam Peyvandi
- Biology Department, Faculty of Bio Sciences, Tehran North Branch, Islamic Azad University, Tehran, Islamic Republic of Iran
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Cebulak T, Oszmiański J, Kapusta I, Lachowicz S. Effect of abiotic stress factors on polyphenolic content in the skin and flesh of pear by UPLC-PDA-Q/TOF-MS. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03392-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Abstract
Growing social interest in foods with high biological quality results in the need to look for possibilities of increasing the biological quality of food products. The aim of this research was an attempt to estimate the increase of polyphenolic compounds (by UPLC-PDA-MS/MS) in the flesh and skin of pear under the influence of stress elicitors such as UVC radiation, L-EMF, H-EMF and US with various exposure times. The applied stress factors differentiated the content of phenolic acids, flavan-3-ols and flavonols both in flesh and in skin. In all cases, pear skin demonstrated a decrease in the sum of polyphenolic compounds; however, when it comes to flavan-3-ols and procyanidins, the concentration of the compounds increased in two cases: after a 30-min exposure to L-EMF (+ 18%) and after a 5-min exposure to H-EMF (+ 20%). Following a 30-min flesh exposure to US, the determined sum of polyphenolic compounds was + 28% higher than in the control sample. It was observed that the level of flavan-3-ols and procyanidins in the flesh increased after a 60-min exposure to UVC radiation and low-frequency and high-frequency electromagnetic fields, and after a 20-min and 30-min exposure to ultrasounds. The presence of flavonols was only observed in pear skin. The research results show that it is possible to produce juice with a higher content of polyphenolic compounds, because juice is obtained mainly from the flesh; however, there is a need for further research to confirm the observed tendencies in the changes of polyphenolic compounds in fractions of pears.
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15
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Diaconeasa Z. Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma. Molecules 2018; 23:E2534. [PMID: 30287788 PMCID: PMC6222797 DOI: 10.3390/molecules23102534] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 09/20/2018] [Accepted: 09/30/2018] [Indexed: 12/24/2022] Open
Abstract
Polyphenols are natural occurring micronutrients that can protect plants from natural weathering and are also helpful to humans. These compounds are abundantly found in fruits or berries. Because of berry seasonal availability and also due to their rapid degradation, people have found multiple ways to preserve them. The most common options are freezing or making jams. Polyphenol stability, during processing is a continuous challenge for the food industry. There are also multiple published data providing that they are sensitive to light, pH or high temperature, vectors which are all present during jam preparation. In this context the aim of this study was to assess phytochemical composition and bioactive compounds degradation after jam preparation. We also monitored their degradation during storage time and their in vitro antiproliferative potential when tested on melanoma cells. The obtained results revealed that when processed and stored in time, the bioactive compounds from berries jams are degrading, but they still exert antioxidant and antiproliferative potential. Prior to LC-MS analysis, polyphenolic compounds were identified as: flavonoids (anthocyanins (ANT), flavonols (FLA)) and non-flavonoid (hydroxycinnamic acids (HCA) and hydroxybenzoic acids (HBA)). The most significant decrease was observed for HCA compared to other classes of compounds. This variation is expected due to differences in constituents and phenolic types among different analyzed berries.
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Affiliation(s)
- Zorița Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
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16
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Influence of different pectinolytic enzymes on bioactive compound content, antioxidant potency, colour and turbidity of chokeberry juice. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3103-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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17
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Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Res Int 2017; 100:19-30. [DOI: 10.1016/j.foodres.2017.08.035] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 08/11/2017] [Accepted: 08/13/2017] [Indexed: 12/19/2022]
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