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Oracz J, Lewandowska U, Owczarek K, Caban M, Rosicka-Kaczmarek J, Żyżelewicz D. Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents. Food Chem 2024; 442:138423. [PMID: 38241994 DOI: 10.1016/j.foodchem.2024.138423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 11/12/2023] [Accepted: 01/10/2024] [Indexed: 01/21/2024]
Abstract
The aim of this study was to determine the chemical structure and biological activity of melanoidin fractions derived from cocoa beans, carob kibbles, and acorns roasted at different temperature-time conditions. The results showed that plant origin and roasting conditions had significant effects on the chemical composition, structural features, and morphology of melanoidins. All tested melanoidins exhibited significant antioxidant properties in three in vitro assays. In addition, they show significant in vitro anti-inflammatory activity by reducing lipoxygenase. The results from MTT assay showed that the all studied melanoidins had a cytotoxic effect against SW-480 cells in a dose- and time-dependent manner. Furthermore, the most pronounced activity was observed for acorn melanoidins. This is a unique finding, as the specific cytotoxic effect has not been reported for cocoa, carob and acorn melanoidins, and opens up a great opportunity to develop a potential novel cytotoxic agent against deadly colon cancer in the future.
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Affiliation(s)
- Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland.
| | - Urszula Lewandowska
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Katarzyna Owczarek
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Miłosz Caban
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
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Selamassakul O, Kaisangsri N, Sonklin C, Kaprasob R, Uthairatanakij A, Laohakunjit N. Effects of cluster dextrin encapsulation on the properties and antioxidant stability of fractionated Riceberry protein hydrolysate powder prepared by bromelain. Food Chem 2024; 439:138161. [PMID: 38070233 DOI: 10.1016/j.foodchem.2023.138161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 11/29/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
In this work, the biological properties of fractionated Riceberry bran protein hydrolysate obtained by ultrafiltration (URBPH) were evaluated and the possibility of using cluster dextrin to produce hydrolysate powder by spray-drying was investigated. Fractionation into peptides < 3 kDa was observed to improve antioxidant activity. URBPH < 3 kDa was then freeze-dried (FD-URBPH) and spray-dried (SD-URBPH) at different inlet air temperatures of 100-160 °C. The water solubility and antioxidant activity of FD-URBPH were higher than those of SD-URBPH. Nevertheless, encapsulation of hydrolysate with 10% cluster dextrin and an inlet temperature of 120 °C was also successful in maintaining protein qualities, which showed high 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic (ABTS•+) scavenging activity (89.14%) and water solubility index (92.49%) and low water activity (aw = 0.53). Moreover, encapsulation preserved the antioxidant activity of peptides during gastrointestinal digestion better than the free form. URBPH and its spray-dried microcapsules could be used as bioactive ingredients in functional drinks or foods.
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Affiliation(s)
- Orrapun Selamassakul
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49 Tientalay Rd., Thakam, Bangkhuntien, Bangkok 10150, Thailand; Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, 49 Tientalay Rd., Thakam, Bangkhuntien, Bangkok 10150, Thailand
| | - Nattapon Kaisangsri
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49 Tientalay Rd., Thakam, Bangkhuntien, Bangkok 10150, Thailand; Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, 49 Tientalay Rd., Thakam, Bangkhuntien, Bangkok 10150, Thailand
| | - Chanikan Sonklin
- Department of Industrial Chemistry, King Mongkut's University of Technology North Bangkok, 1518 Pibulsongkram Road, Bangsue, Bangkok 10800, Thailand
| | - Ratchadaporn Kaprasob
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49 Tientalay Rd., Thakam, Bangkhuntien, Bangkok 10150, Thailand; Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, 49 Tientalay Rd., Thakam, Bangkhuntien, Bangkok 10150, Thailand
| | - Apiradee Uthairatanakij
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49 Tientalay Rd., Thakam, Bangkhuntien, Bangkok 10150, Thailand
| | - Natta Laohakunjit
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49 Tientalay Rd., Thakam, Bangkhuntien, Bangkok 10150, Thailand.
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Elejalde E, Villarán MC, Esquivel A, Alonso RM. Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion. Plant Foods Hum Nutr 2024:10.1007/s11130-024-01164-z. [PMID: 38504008 DOI: 10.1007/s11130-024-01164-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/08/2024] [Indexed: 03/21/2024]
Abstract
Grapes present recognized beneficial effects on human health due to their polyphenolic composition. The grape overproduction together with the wine sales down and the world socioeconomic situation makes the wine grape valorization a promising strategy to give an added-value to this natural product. The objective of the present work was to study the influence of in vitro gastrointestinal digestion on antioxidant capacity and polyphenolic profile of skin and seed extracts of different grape varieties (Tempranillo, Graciano, Maturana tinta and Hondarrabi zuri). After in vitro gastrointestinal digestion, total phenolic content (TPC) of seed polyphenolic extracts decreased significantly for all the varieties. The highest decrease was for Tempranillo going from 108 ± 9 to 50 ± 3 mg / g dry matter (dm). This variety also showed the highest decrease of 90% in antioxidant capacity. However, for all the skin polyphenolic extracts there was an increase in TPC. The highest variation was also for Tempranillo. It varied from 10.1 ± 0.8 to 55.1 ± 0.9 mg / g dm. Among red varieties Tempranillo skin polyphenolic extract showed the lowest undigested anthocyanin content but the highest bioaccessibility index (BI) of 77%. For flavanols, flavonols and procyanidins the seed polyphenolic extracts showed a BI at the intestinal phase between 11% for (+)-epicatechin gallate to 130% procyanidin A2. The results of this study suggest that grape skin extracts and grape seed extracts are a reliable source of bioaccessible antioxidant polyphenols, to be used for the development of antioxidant supplements with specific functionalities depending on the grape variety.
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Affiliation(s)
- Edurne Elejalde
- TECNALIA, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Álava, C/Leonardo Da Vinci 11, 01510, Miñano, Álava, Spain.
| | - María Carmen Villarán
- TECNALIA, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Álava, C/Leonardo Da Vinci 11, 01510, Miñano, Álava, Spain
| | - Argitxu Esquivel
- TECNALIA, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Álava, C/Leonardo Da Vinci 11, 01510, Miñano, Álava, Spain
| | - Rosa María Alonso
- FARMARTEM Group. Analytical Chemistry Department, Faculty of Science and Technology, University of the Basque Country (UPV/EHU), Barrio de Sarriena, S/N, 48940, Leioa, Bizkaia, Spain
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Liang S, Yu J, Zhao M, Chen S, Lu X, Ye F, Chen J, Zhao G, Lei L. In vitro digestion and fecal fermentation of selenocompounds: impact on gut microbiota, antioxidant activity, and short-chain fatty acids. Food Res Int 2024; 180:114089. [PMID: 38395585 DOI: 10.1016/j.foodres.2024.114089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 01/08/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
Selenium bioavailability is critically influenced by gut microbiota, yet the interaction dynamics with selenocompounds remain unexplored. Our study found that L-Selenomethionine (SeMet) and Se-(Methyl)seleno-L-cysteine (MeSeCys) maintained stability during in vitro gastrointestinal digestion. In contrast, Selenite and L-Selenocystine (SeCys2) were degraded by approximately 13% and 35%. Intriguingly, gut microflora transformed MeSeCys, SeCys2, and Selenite into SeMet. Moreover, when SeCys2 and Selenite incubated with gut microbiota, they produced red selenium nanoparticles with diameters ranging between 100 and 400 nm and boosted glutathione peroxidase activity. These changes were positively associated with an increased relative abundance of unclassified_g__Blautia (Family Lachnospiraceae), Erysipelotrichaceae_UCG-003 (Family Erysipelatoclostridiaceae), and uncultured_bacterium_g__Subdoligranulum (Family Ruminococcaceae). Our findings implied that differential microbial sensitivities to selenocompounds, potentially attributable to their distinct mechanisms governing selenium uptake, storage, utilization, and excretion.
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Affiliation(s)
- Shuojia Liang
- College of Food Science, Southwest University, Chongqing 400715, PR China.
| | - Junlei Yu
- Food Inspection and Testing Research Institute of Jiangxi General Institute of Testing and Certification, Nanchang, Jiangxi 330046, PR China.
| | - Meng Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Sha Chen
- Food Inspection and Testing Research Institute of Jiangxi General Institute of Testing and Certification, Nanchang, Jiangxi 330046, PR China
| | - Xiang Lu
- Beijing Shiji Chuangzhan Food Technology Co., Ltd., Beijing 100068, PR China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China.
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Ramezanzade L, Hosseini SF, Sajedi RH, Mirzai Nielsen A, Yaghmur A. Food-grade hexosomes as efficient vehicles for delivery of fish-purified antioxidant peptide. Food Chem 2024; 434:137446. [PMID: 37722336 DOI: 10.1016/j.foodchem.2023.137446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 06/30/2023] [Accepted: 09/07/2023] [Indexed: 09/20/2023]
Abstract
Herein, we describe the potential use of food-grade hexosomes (HEXs) for delivering fish-purified antioxidant peptide (PF10). Using a binary lipid mixture of Dimodan U/citrem, the nanocarriers were produced with a size range of 202.7-569.8 nm and peptide encapsulation efficiency of 64.6-89.3%. These HEXs were also characterized by SAXS and cryo-TEM, and were able to sustain the release of PF10, where only 32.2% released in PBS after 24 h. SAXS findings verified that PF10 modulate the internal structure of HEXs in a pH-dependent manner. Antioxidant assays proved the efficacy of such nano-self-assemblies in maintaining the bioactivity of the loaded peptide. Moreover, the in vitro gastrointestinal stability test indicated that the antioxidant capacity of the free- and PF10-loaded HEXs decreased under SGF/SIF conditions with the reduction in activity being greater for the free PF10. The present findings may provide a useful basis for development of pH-responsive nano-self-assemblies for delivery of antioxidant peptides.
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Affiliation(s)
- Leila Ramezanzade
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran.
| | - Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran.
| | - Reza H Sajedi
- Department of Biochemistry, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran.
| | - Amy Mirzai Nielsen
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, Copenhagen Ø 2100, Denmark.
| | - Anan Yaghmur
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, Copenhagen Ø 2100, Denmark.
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Brouwer H, Porbahaie M, Boeren S, Busch M, Bouwmeester H. The in vitro gastrointestinal digestion-associated protein corona of polystyrene nano- and microplastics increases their uptake by human THP-1-derived macrophages. Part Fibre Toxicol 2024; 21:4. [PMID: 38311718 PMCID: PMC10838446 DOI: 10.1186/s12989-024-00563-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 01/16/2024] [Indexed: 02/06/2024] Open
Abstract
BACKGROUND Micro- and nanoplastics (MNPs) represent one of the most widespread environmental pollutants of the twenty-first century to which all humans are orally exposed. Upon ingestion, MNPs pass harsh biochemical conditions within the gastrointestinal tract, causing a unique protein corona on the MNP surface. Little is known about the digestion-associated protein corona and its impact on the cellular uptake of MNPs. Here, we systematically studied the influence of gastrointestinal digestion on the cellular uptake of neutral and charged polystyrene MNPs using THP-1-derived macrophages. RESULTS The protein corona composition was quantified using LC‒MS-MS-based proteomics, and the cellular uptake of MNPs was determined using flow cytometry and confocal microscopy. Gastrointestinal digestion resulted in a distinct protein corona on MNPs that was retained in serum-containing cell culture medium. Digestion increased the uptake of uncharged MNPs below 500 nm by 4.0-6.1-fold but did not affect the uptake of larger sized or charged MNPs. Forty proteins showed a good correlation between protein abundance and MNP uptake, including coagulation factors, apolipoproteins and vitronectin. CONCLUSION This study provides quantitative data on the presence of gastrointestinal proteins on MNPs and relates this to cellular uptake, underpinning the need to include the protein corona in hazard assessment of MNPs.
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Affiliation(s)
- Hugo Brouwer
- Division of Toxicology, Wageningen University, Stippeneng 4, 6708 WE, Wageningen, The Netherlands.
| | - Mojtaba Porbahaie
- Laboratory of Cell Biology and Immunology, Wageningen University, Wageningen, The Netherlands
| | - Sjef Boeren
- Laboratory of Biochemistry, Wageningen University, Wageningen, The Netherlands
| | - Mathias Busch
- Division of Toxicology, Wageningen University, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Hans Bouwmeester
- Division of Toxicology, Wageningen University, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
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Martineau-Côté D, Achouri A, Pitre M, Karboune S, L'Hocine L. Improved in vitro gastrointestinal digestion protocol mimicking brush border digestion for the determination of the Digestible Indispensable Amino Acid Score (DIAAS) of different food matrices. Food Res Int 2024; 178:113932. [PMID: 38309864 DOI: 10.1016/j.foodres.2024.113932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
The Digestible Indispensable Amino Acid Score (DIAAS) is the new gold standard method for the assessment of protein nutritional quality. The DIAAS is evaluated with in vivo models, that are complex, constraining and costly. There is still no established method to assess it in vitro. In this study, we proposed to add a jejunal-ileal digestion phase to the standardized in vitro gastrointestinal digestion protocol developed by the International Network of Excellence on the Fate of Food in the Gastrointestinal Tract (INFOGEST protocol) to mimic brush border digestion and to enable DIAAS assessment in vitro in a more physiologically relevant manner. This jejunal-ileal digestion phase was performed with a porcine intestinal aminopeptidase as an alternative to brush border membrane extract, which is more difficult to obtain in a standardized way. This modified INFOGEST protocol was applied to various food matrices (faba bean, pea and soy flours, whey protein isolate and caseins) and the results were compared to published in vivo data to assess the model's physiological relevance. The addition of the jejunal-ileal digestion phase lead to a significant (p < 0.05) increase of 31 and 29 % in free and total amino acid digestibility, respectively, and of 83 % on average for the in vitro DIAAS values for all food matrices. Although the in vitro DIAAS remained underestimated compared to the in vivo ones, a strong correlation between them was observed (r = 0.879, p = 0.009), stating the relevance of this last digestion phase. This improved digestion protocol is proposed as a suitable alternative to evaluate the DIAAS in vitro when in vivo assays are not applicable.
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Affiliation(s)
- Delphine Martineau-Côté
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Allaoua Achouri
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Mélanie Pitre
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Lamia L'Hocine
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
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Espada-Bernabé E, Moreno-Martín G, Gómez-Gómez B, Madrid Y. Assesing the behaviour of particulate/nanoparticulate form of E171 (TiO 2) food additive in colored chocolate candies before and after in vitro oral ingestion by spICP-MS, TEM and cellular in vitro models. Food Chem 2024; 432:137201. [PMID: 37625301 DOI: 10.1016/j.foodchem.2023.137201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/10/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023]
Abstract
Potential risk of nanoparticles present in food additives should be assessed. Although food-grade additive E171 (TiO2) has been banned by European Union due to the potential occurrence of nanometric TiO2, it is still present in stock products and permitted in other countries. TiO2 (nano)particles from the outer coating of colored chocolate candies were determined by TEM (Transmission Electron Microscopy), ICP-MS (Inductively Coupled Plasma Mass Spectrometry) and spICP-MS (Single-Particle-ICP-MS). Total titanium content was in the range of 1219 ± 83 µg g-1, except for brown and white candies. Percentage of TiO2 particles bellow 100 nm was under 25% regardless the color, with most frequent size between 120 and 160 nm. In vitro gastrointestinal assays reveal differences in bioaccessibility percentages between whole candy (14%) or aqueous extracts of the coating of candy (37%). More than 90% of bioaccessible titanium was found in particulate form. Caco-2 cells viability decreased around 65% after 24 h exposed to intestinal fraction.
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Affiliation(s)
- Elena Espada-Bernabé
- Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Gustavo Moreno-Martín
- Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040 Madrid, Spain.
| | - Beatriz Gómez-Gómez
- Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Yolanda Madrid
- Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040 Madrid, Spain.
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Li H, Liu T, Li F, Wu X, Wu W. Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products. Food Res Int 2023; 173:113483. [PMID: 37803806 DOI: 10.1016/j.foodres.2023.113483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Rice bran (RB) as the raw material for rice bran dietary fiber (RBDF) extraction, is rapidly rancidified prior to stabilization. To enhance the RBDF utilization in food industry, effects of RB rancidity (RB was stored for 0, 1, 5, 7, and 10 d) on the bioaccessibility and bioavailability of RBDF-bound phenolics were investigated. With the increase in RB storage time, the RB rancidity degree significantly increased (the acid value of rice bran oil from 5.08 mg KOH/g to 60.59 mg KOH/g), and the endogenous phenolics content in RBDF also increased. Simultaneously, RB rancidity reduced the antioxidant activity of RBDF digestion products during the gastric digestion phase, while RB rancidity increased the antioxidant activity of RBDF digestion products during the intestinal digestion phase. In addition, in vitro gastrointestinal digestion stimulated the release of RBDF-bound phenolics. The released monomeric phenolics (especially ferulic acid and p-coumaric acid) were the major contributors to the increased antioxidant properties of RBDF digestion products. RBDF digestion products could inhibit H2O2-induced oxidative stress and apoptosis of HUVECs. In conclusion, the study found that RB rancidity could improve the antioxidant capacity of RBDF in the small intestine by promoting RB endogenous phenolics bound to RBDF release.
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Affiliation(s)
- Helin Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, China
| | - Tiantian Liu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, China
| | - Fang Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, China
| | - Xiaojuan Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, China.
| | - Wei Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, China.
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Martineau-Côté D, Achouri A, Pitre M, Wanasundara J, Karboune S, L'Hocine L. Investigation of the nutritional quality of raw and processed Canadian faba bean (Vicia faba L.) flours in comparison to pea and soy using a human in vitro gastrointestinal digestion model. Food Res Int 2023; 173:113264. [PMID: 37803577 DOI: 10.1016/j.foodres.2023.113264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/07/2023] [Accepted: 07/09/2023] [Indexed: 10/08/2023]
Abstract
Faba bean is an ancient legume that is regaining interest due to its environmental and nutritional benefits. Very little is known on the protein quality of the new faba bean varieties. In this study, the digestibility and the Digestible Indispensable Amino Acid Score (DIAAS) of the protein quality of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were compared to pea and soy using the harmonized in vitro digestion procedure developed by the International Network of Excellence on the Fate of Food in the Gastrointestinal Tract (INFOGEST). The impact of boiling on the nutritional quality of faba bean flours was also ascertained. Protein content in faba bean (28.7-32.5%) was lower than defatted soy (56.6%) but higher than pea (24.2%). Total phenolics and phytate content were higher (p < 0.05) in faba bean (2.1-2.4 mg/g and 11.5-16.4 mg/g respectively) and soy (2.4 mg/g and 19.8 mg/g respectively) comparatively to pea (1.3 mg/g and 8.9 mg/g). Trypsin inhibitor activity was significantly higher (p < 0.05) in soy (15.4 mg/g) comparatively to pea (0.7 mg/g) and faba bean (0.8-1.1 mg/g). The digestibility of free amino acids of raw faba bean flours ranged from 31 to 39% while the digestibility of total amino acids ranged from 38 to 39%. The in vitro Digestible Indispensable Amino Acid Score (IV-DIAAS) of raw faba bean flours ranged from 13 to 16 (when calculated based on free amino acid digestibility) to 32-38 (when calculated based on total amino acid digestibility) and was in a similar range to pea (13-31) and soy (11-40). Boiling modified the protein electrophoretic profile and decreased trypsin inhibitor activity (30-86% reduction), while total phenolics and phytate content were unaffected. The IV-DIAAS significantly decreased in all boiled legumes, possibly due to an increased protein aggregation leading into a lower protein digestibility (18-32% reduction). After boiling, the nutritional quality of faba bean was significantly lower (p < 0.05) than soy, but higher than pea. Our results demonstrate that faba bean has a comparable protein quality than other legumes and could be used in similar food applications.
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Affiliation(s)
- Delphine Martineau-Côté
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Allaoua Achouri
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Mélanie Pitre
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Janitha Wanasundara
- Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, Saskatoon, SK S7N 0X2, Canada.
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Lamia L'Hocine
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
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11
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Arnal M, Gallego M, Talens P, Mora L. Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumes. Food Chem 2023; 418:135884. [PMID: 36966722 DOI: 10.1016/j.foodchem.2023.135884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 03/03/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023]
Abstract
Legumes are excellent sources of proteins that can be hydrolysed to generate antidiabetic peptides, which inhibit carbohydrate digestive enzymes. The degree of protein hydrolysis depends on the thermal treatment applied and how it impacts protein denaturation and thus accessibility to enzymes. In this study, α-amylase inhibitory activities of cooked (conventional, pressure, and microwave cooking) and digested (simulated gastrointestinal digestion, GID) green pea, chickpea, and navy beans were evaluated, together with the impact of thermal treatments on peptide profiles after GID. All peptides extracts inhibited α-amylase after cooking and GID, and the peptide fraction <3 kDa was responsible for main activity. In green peas and navy beans, microwave cooking showed the highest impact whereas none thermal treatment highlighted in chickpeas. The peptidomics analysis of the fractions <3 kDa identified a total of 205 peptides, 43 of which were found to be potentially bioactive according to in silico analysis. Also quantitative results evidenced differences in the peptide profile between the type of legume and thermal treatment.
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Affiliation(s)
- Milagros Arnal
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Marta Gallego
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Pau Talens
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Catedrático Agustín Escardino Benlloch 7, 46980, Paterna (Valencia), Spain.
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12
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Cofrades S, Garcimartín A, Pérez-Mateos M, Saiz A, Redondo-Castillejo R, Bocanegra A, Benedí J, Dolores Álvarez M. Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion. Food Res Int 2023; 170:112833. [PMID: 37316037 DOI: 10.1016/j.foodres.2023.112833] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/16/2023]
Abstract
During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and slow process, so technological strategies offer new possibilities for the development of functional foods. The present work is focused on studying the impact of using a food-grade non-ionic hydrocolloid (methylcellulose; MC) and/or the inclusion of silicon (Si) as a bioactive compound in pork lard emulsions stabilized with soy protein concentrate (SPC), on the structure, rheology, lipid digestibility and Si bioaccesibility during in vitro gastrointestinal digestion (GID). Four emulsions (SPC, SPC/Si, SPC/MC and SPC/MC/Si) were prepared with a final biopolymer (SPC and/or MC) concentration of 4% and 0.24% Si. The results showed a lower degree of lipid digestion in SPC/MC compared with SPC, specifically at the end of the intestinal phase. Moreover, Si partially reduced fat digestion only when incorporated into the SPC-stabilized emulsion, while this effect was lost in SPC/MC/Si. This was probably due to its retention inside the matrix emulsion, which resulted in lower bioaccesibility than in SPC/Si. Additionally, the correlation between the flow behavior index (n) and the lipid absorbable fraction was significant, suggesting that n can be a predictive marker of the extent of lipolysis. Concretely, our results revealed that SPC/Si and SPC/MC can be used as pork fat digestion reducers and thus, they can replace pork lard in the reformulation of animal products with potential health benefits.
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Miriam Pérez-Mateos
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
| | - Rocío Redondo-Castillejo
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Aránzazu Bocanegra
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
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13
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Zhu C, Zhang M, Wang S, Gao X, Lin T, Yu J, Tian J, Hu Z. Phenolic compound profile and gastrointestinal action of Solanaceae fruits: Species-specific differences. Food Res Int 2023; 170:112968. [PMID: 37316011 DOI: 10.1016/j.foodres.2023.112968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
In this study, the presence of phenolic compounds derived from four Solanaceae fruits (tomato, pepino, tamarillo, and goldenberry) during gastrointestinal digestion and the effect of these compounds on human gut microbiota was investigated. The results indicated that the total phenolic content of all Solanaceae fruits were increased during digestion. Furthermore, the targeted metabolic analysis identified 296 compounds, of which 71 were changed after gastrointestinal digestion in all Solanaceae fruits. Among these changed phenolic compounds, 51.3% phenolic acids and 91% flavonoids presented higher bioaccessibility in pepino and tamarillo, respectively. Moreover, higher levels of glycoside-formed phenolic acids, including dihydroferulic acid glucoside and coumaric acid glucoside, were found in tomato fruits. In addition, tachioside showed the highest bioaccessibility in goldenberry fruits. The intake of Solanaceae fruits during the in vitro fermentation decreased the Firmicutes/Bacteroidetes ratio (F/B) compared with the control (∼15-fold change on average), and goldenberry fruits showed the best effect (F/B = 2.1). Furthermore, tamarillo significantly promoted the growth of Bifidobacterium and short-chain fatty acids production. Overall, this study revealed that Solanaceae fruits had different phenolic compound profiles and health-promoting effects on the gut microbiota. It also provided relevant information to improve the consumption of Solanaceae fruits, mainly tamarillo and goldenberry fruits, due to their gut health-promoting properties, as functional foods.
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Affiliation(s)
- Changan Zhu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Min Zhang
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Shuwen Wang
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Xinhao Gao
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Teng Lin
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Jingquan Yu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Sanya 572000, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China
| | - Zhangjian Hu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Sanya 572000, China.
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14
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Matou M, Merciris P, Luz Sanchez-Villavicencio M, Herbette G, Neviere R, Haddad P, Marianne-Pepin T, Bercion S. Polyphenolic compounds of Phyllanthus amarus Schum & Thonn. (1827) and diabetes-related activity of an aqueous extract as affected by in vitro gastrointestinal digestion. J Ethnopharmacol 2023:116619. [PMID: 37201665 DOI: 10.1016/j.jep.2023.116619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/21/2023] [Accepted: 05/08/2023] [Indexed: 05/20/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Extracts of the aerial part of Phyllanthus amarus have been extensively used in several countries to cure diabetes. No data is available on the impact of gastrointestinal digestion of such crude extracts on their antidiabetic activity. AIM OF THE STUDY The aim of this study was to identify active fractions and compounds of fresh aerial parts of P. amarus extracted by an infusion method that are responsible for antidiabetic effects occurring at the level of glucose homeostasis. MATERIALS AND METHODS An aqueous extract was obtained by an infusion method and its polyphenolic composition was analysed by reverse phase UPLC-DAD-MS. The influence of in vitro gastrointestinal digestion was evaluated both on the chemical composition and on the antidiabetic effect of P. amarus infusion extract using glucose-6-phosphatase enzyme inhibition and stimulation of glucose uptake. RESULTS Analysis of the chemical composition of the crude extract revealed the presence of polysaccharides and various families of polyphenols such as phenolic acids, tannins, flavonoids and lignans. After simulated digestion, the total content of polyphenols decreased by about 95%. Caffeoylglucaric acid derivates and lignans exhibited strong stimulation of glucose uptake similar to metformin with an increase of 35.62 ± 6.14% and 34.74 ± 5.33% respectively. Moreover, corilagin, geraniin, the enriched polysaccharides fraction and the bioaccessible fraction showed strong anti-hyperglycemic activity with about 39-62% of glucose-6-phosphatase inhibition. CONCLUSION Caffeoylglucaric acid isomers, tannin acalyphidin M1 and lignan demethyleneniranthin were reported for the first time in the species. After in vitro gastroinstestinal digestion, the composition of the extract changed. The dialyzed fraction showed strong glucose-6-phosphatase inhibition.
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Affiliation(s)
- Mélissa Matou
- UMR 1270 QUALITROP, Université des Antilles, Campus de Fouillole, BP 250, 97157, Pointe à Pitre Cedex, Guadeloupe; EA 7525 Vulnérabilité Cardiovasculaire, Pathologie Métabolique et Endocrinienne, Université des Antilles, Campus de Fouillole, BP 250, 97157, Pointe à Pitre Cedex, Guadeloupe
| | - Patrick Merciris
- UMR 1270 QUALITROP, Université des Antilles, Campus de Fouillole, BP 250, 97157, Pointe à Pitre Cedex, Guadeloupe; Department of Biology, Université des Antilles, Campus de Fouillole, BP 250, 97157, Pointe à Pitre Cedex, Guadeloupe
| | - Mayra Luz Sanchez-Villavicencio
- Natural Health Products and Metabolic Diseases Laboratory, Department of Pharmacology and Physiology, Université de Montréal, Montreal, Quebec, H3C 3J7, Canada
| | - Gaëtan Herbette
- Aix-Marseille Université, CNRS, Centrale Marseille, FSCM, Spectropole, Campus de St Jérôme - Service 511, 13397, Marseille, France
| | - Remi Neviere
- EA 7525 Vulnérabilité Cardiovasculaire, Pathologie Métabolique et Endocrinienne, Université des Antilles, Campus de Fouillole, BP 250, 97157, Pointe à Pitre Cedex, Guadeloupe
| | - Pierre Haddad
- Natural Health Products and Metabolic Diseases Laboratory, Department of Pharmacology and Physiology, Université de Montréal, Montreal, Quebec, H3C 3J7, Canada
| | - Thérèse Marianne-Pepin
- UMR 1270 QUALITROP, Université des Antilles, Campus de Fouillole, BP 250, 97157, Pointe à Pitre Cedex, Guadeloupe; Department of Biology, Université des Antilles, Campus de Fouillole, BP 250, 97157, Pointe à Pitre Cedex, Guadeloupe
| | - Sylvie Bercion
- UMR 1270 QUALITROP, Université des Antilles, Campus de Fouillole, BP 250, 97157, Pointe à Pitre Cedex, Guadeloupe; EA 7525 Vulnérabilité Cardiovasculaire, Pathologie Métabolique et Endocrinienne, Université des Antilles, Campus de Fouillole, BP 250, 97157, Pointe à Pitre Cedex, Guadeloupe; Department of Chemistry, Université des Antilles, Campus de Fouillole, B208, 97157, Pointe à Pitre Cedex, Guadeloupe.
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15
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Zhang J, Wang J, Li M, Guo S, Lv Y. Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content. Food Res Int 2022; 155:111115. [PMID: 35400406 DOI: 10.1016/j.foodres.2022.111115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 03/05/2022] [Accepted: 03/08/2022] [Indexed: 11/17/2022]
Abstract
The effects of heat treatment on protein structure and in vitro digestibility in whole soybeans with different moisture content (10.68%, 29.70%, 46.29%, and 62.05% wet basis) were investigated. Scanning electronic microscopy presented that thermal treatment destroyed the subcellular structure of soybean seeds and resulted in formation of protein aggregates. When β-conglycinin (7S) was heat-denatured, the protein aggregates were maintained mainly by hydrogen bonds and hydrophobic interactions (non-covalent) for each moisture content. Also, the decrease of the protein solubility and increase of in vitro digestibility were observed. However, when glycinin (11S) was denatured in soybeans with 10.68% and 29.70% moisture content, the insoluble and indigestible protein aggregates with protein oxidation-induced crosslinking and high content of β-sheet were presented; in contrast, for 46.29% and 62.05% moisture content, mild protein oxidation, low content of β-sheet, non-covalent interactions and increased protein digestibility were shown. Non-covalent interactions were shown a positive correlation with gastrointestinal digestibility (r = 0.59, p < 0.05). Meanwhile, protein oxidation or β-sheet content was significantly negatively correlated with in vitro protein digestibility (r = -0.69 and -0.61, respectively, p < 0.05). Protein structure rather than solubility contributed to difference of in vitro digestibility. The optimum thermal conditions to obtain high-quality digestible protein in whole soybeans are 160 °C for 10.68%, 145 °C for 29.70%, 160 °C for 46.29% and 115 °C/140 °C for 62.05% moisture content.
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Affiliation(s)
- Jiayu Zhang
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Jing Wang
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Mengdi Li
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ying Lv
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
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16
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Mieres-Castro D, Theoduloz C, Sus N, Burgos-Edwards A, Schmeda-Hirschmann G, Frank J, Jiménez-Aspee F. Iridoids and polyphenols from chilean Gaultheria spp. berries decrease the glucose uptake in Caco-2 cells after simulated gastrointestinal digestion. Food Chem 2022; 369:130940. [PMID: 34474292 DOI: 10.1016/j.foodchem.2021.130940] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 08/20/2021] [Accepted: 08/21/2021] [Indexed: 12/21/2022]
Abstract
Berries are rich food sources of potentially health-beneficial (poly)phenols. However, they may undergo chemical modifications during gastrointestinal digestion. The effect of simulated gastrointestinal digestion on the content and composition of secondary metabolites from Gaultheria phillyreifolia and G. poeppigii berries was studied. The influence of the digested extracts on the in vitro metabolism and absorption of carbohydrates was evaluated. After simulated digestion, 31 compounds were detected by UHPLC-DAD-MS. The total content of anthocyanins decreased by 98-100%, flavonols by 44-56%, phenylpropanoids by 49-75% and iridoids by 33-45%, the latter showing the highest stability during digestion. Digested extracts inhibited α-glucosidase (IC50 2.8-24.9 μg/mL) and decreased the glucose uptake in Caco-2 cells by 17-28%. Moreover, a decrease in the mRNA expression of glucose transporters SGLT1 (38-92%), GLUT2 (45-96%), GLUT5 (28-89%) and the enzyme sucrase-isomaltase (82-97%) was observed. These results show the effect of simulated gastrointestinal digestion on the content and composition of Gaultheria berries.
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Affiliation(s)
- Daniel Mieres-Castro
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, Talca, Chile.
| | - Cristina Theoduloz
- Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, Talca, Chile.
| | - Nadine Sus
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | - Alberto Burgos-Edwards
- Departamento de Fitoquímica, Facultad de Ciencias Químicas, Universidad Nacional de Asunción, 1055 Asunción, Paraguay.
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, Talca, Chile.
| | - Jan Frank
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany.
| | - Felipe Jiménez-Aspee
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany.
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17
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Li X, Kuang Y, Jiang Y, Dong H, Han W, Ding Q, Lou J, Wang Y, Cao T, Li J, Jiao W. In vitro gastrointestinal digestibility of corn oil-in-water Pickering emulsions stabilized by three types of nanocellulose. Carbohydr Polym 2022; 277:118835. [PMID: 34893252 DOI: 10.1016/j.carbpol.2021.118835] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/11/2021] [Accepted: 10/27/2021] [Indexed: 11/23/2022]
Abstract
The effect of three nanocellulose (various in crystalline allomorph and morphology) on lipid in vitro gastrointestinal digestibility was investigated. Corn oil-in-water emulsions were prepared by CNCs-I, CNCs-II and CNFs respectively. The variations of droplets diameter D[4,3], zeta potential, and microstructure were measured during gastrointestinal digestion (mouth, stomach and small intestine), and the free fatty acid (FFA) released in the small intestine phase were examined. The FFA-released test results indicated that both crystalline allomorph and morphology of nanocellulose affected the degree of lipid digestion, especially the morphology. FFA released amount was ranked in the order of CNCs-I (56.60%), CNCs-II (48.67%) and CNFs (28.21%). This is mainly due to the difference in the self-assembly behavior of nanocellulose at the interface. Our findings provide an innovative solution that using nanocellulose as food-grade particle stabilizer to modulate the digestion of Pickering emulsified lipids, which would benefit the development of given functional foods.
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18
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Lestido-Cardama A, Sánchez BM, Sendón R, Rodríguez-Bernaldo de Quirós A, Barbosa-Pereira L. Study on the chemical behaviour of Bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility. Food Chem 2021; 367:130758. [PMID: 34391995 DOI: 10.1016/j.foodchem.2021.130758] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 07/26/2021] [Accepted: 08/02/2021] [Indexed: 11/04/2022]
Abstract
This study evaluated the chemical behaviour of Bisphenol S (BPS) and determined its bioaccessibility after human ingestion using a standardised in vitro gastrointestinal digestion protocol and an analytical method based on high-pressure liquid chromatography coupled with a photodiode array and tandem mass spectrometry. The effects of different factors such as gastric pH, enzymes, and food matrix on the solubility and chemical stability of BPS were studied to evaluate their contribution to its bioaccessibility. The results highlighted that BPS was available at the end of the digestion process in the range of 50-80%, and was susceptible to absorption at the intestinal level. The effect of pH was not significant as a single factor. The presence of enzymes slightly decreased the bioaccessibility of BPS in the intestinal phase with gastric pH increase. Additionally, a soy drink reduced BPS bioaccessibility by up to 5% after oral intake. Finally, a few BPS degradation products were found in non-bioaccessible fractions at different pH values.
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Affiliation(s)
- Antía Lestido-Cardama
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
| | - Beatriz Millán Sánchez
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
| | - Raquel Sendón
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
| | - Ana Rodríguez-Bernaldo de Quirós
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
| | - Letricia Barbosa-Pereira
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain.
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19
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Lyu X, Wang X, Wang Q, Ma X, Chen S, Xiao J. Encapsulation of sea buckthorn (Hippophae rhamnoides L.) leaf extract via an electrohydrodynamic method. Food Chem 2021; 365:130481. [PMID: 34237566 DOI: 10.1016/j.foodchem.2021.130481] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 05/09/2021] [Accepted: 06/24/2021] [Indexed: 02/08/2023]
Abstract
Polyphenols from the leaves of sea buckthorn (Hippophae rhamnoides L.) are nutritious and bioactive substances that can be used as nutritional supplements. To improve their stability and bioaccessibility in vivo, chemical extracts of sea buckthorn leaves were, for the first time, encapsulated using electrohydrodynamic technology. The microcapsules were characterized using scanning electron microscopy, Fourier-transform infrared spectroscopy, and thermogravimetric analysis. The extract and microcapsules were evaluated for total phenols and flavonoids, total antioxidant activity, and their inhibitory effects on metabolic syndrome-related enzymes (α-glucosidase, α-amylase, and pancreatic lipase) under in vitro simulated digestion. The results indicated that the extract was successfully encapsulated; encapsulation protected polyphenols and flavonoids from degradation and increase their bioaccessibility in the intestine. The antioxidant activity and the inhibition of metabolic syndrome-related enzymes were better reserved after encapsulation. Our findings will help in promoting the potential of sea buckthorn as a nutritional supplement and expanding its commercial use.
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Affiliation(s)
- Xingang Lyu
- College of Food Science and Technology, Northwest University, Xi'an 710069, China.
| | - Xiao Wang
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Qilei Wang
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Xueying Ma
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland
| | - Suolian Chen
- Inner Mongolia Tianjiao Industrial Group Co. Ltd., Ordos 017000, China
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.
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20
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Taboada-López MV, Vázquez-Expósito G, Domínguez-González R, Herbello-Hermelo P, Bermejo-Barrera P, Moreda-Piñeiro A. Biopersistence rate of metallic nanoparticles in the gastro-intestinal human tract (stage 0 of the EFSA guidance for nanomaterials risk assessment). Food Chem 2021; 360:130002. [PMID: 33975071 DOI: 10.1016/j.foodchem.2021.130002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 04/06/2021] [Accepted: 04/30/2021] [Indexed: 11/25/2022]
Abstract
The European Food Safety Authority has published a guidance regarding risk assessment of nanomaterials in food and feed. Following these recommendations, an in vitro gastrointestinal digestion has been applied to study the biopersistence of TiO2 and Ag NPs in standards, molluscs and surimi. TiO2 NPs standards and TiO2 NPs/ TiO2 microparticles from E171 were not found to be degraded. Ag NPs proved to be more degradable than TiO2 NPs, but the biopersistence rates were higher than 12%, which means that Ag NPs are also biopersistent. Findings for seafood are quite similar to those obtained for TiO2 NPs and Ag NPs standards, although the calculation of the biopersistence rate proposed by the EFSA was not found to be straightforward for foodstuff (the use of the NPs concentration in the sample instead of the NPs concentration at initial time (sample mixed with the gastric solution before enzymatic hydrolysis) has been proposed.
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Affiliation(s)
- María Vanesa Taboada-López
- Trace Elements, Spectroscopy and Speciation Group (GETEE), Strategic Grouping in Materials (AEMAT), Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Universidade de Santiago de Compostela, Avenida das Ciencias, s/n., 15782 Santiago de Compostela, Spain
| | - Gemma Vázquez-Expósito
- Trace Elements, Spectroscopy and Speciation Group (GETEE), Strategic Grouping in Materials (AEMAT), Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Universidade de Santiago de Compostela, Avenida das Ciencias, s/n., 15782 Santiago de Compostela, Spain
| | - Raquel Domínguez-González
- Trace Elements, Spectroscopy and Speciation Group (GETEE), Strategic Grouping in Materials (AEMAT), Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Universidade de Santiago de Compostela, Avenida das Ciencias, s/n., 15782 Santiago de Compostela, Spain
| | - Paloma Herbello-Hermelo
- Trace Elements, Spectroscopy and Speciation Group (GETEE), Strategic Grouping in Materials (AEMAT), Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Universidade de Santiago de Compostela, Avenida das Ciencias, s/n., 15782 Santiago de Compostela, Spain
| | - Pilar Bermejo-Barrera
- Trace Elements, Spectroscopy and Speciation Group (GETEE), Strategic Grouping in Materials (AEMAT), Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Universidade de Santiago de Compostela, Avenida das Ciencias, s/n., 15782 Santiago de Compostela, Spain
| | - Antonio Moreda-Piñeiro
- Trace Elements, Spectroscopy and Speciation Group (GETEE), Strategic Grouping in Materials (AEMAT), Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Universidade de Santiago de Compostela, Avenida das Ciencias, s/n., 15782 Santiago de Compostela, Spain.
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21
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Wei Y, Guo A, Liu Z, Mao L, Yuan F, Gao Y, Mackie A. Structural design of zein-cellulose nanocrystals core-shell microparticles for delivery of curcumin. Food Chem 2021; 357:129849. [PMID: 33915467 DOI: 10.1016/j.foodchem.2021.129849] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 04/05/2021] [Accepted: 04/10/2021] [Indexed: 12/28/2022]
Abstract
The novel core-shell microparticles were fabricated to deliver curcumin by using hydrophobic zein microparticles as the core and hydrophilic cellulose nanocrystals (CNCs) as the shell. Different concentrations (0.10-1.50%, w/v) of CNCs were utilized to regulate the microstructure, physicochemical stability, and in vitro digestion of the core-shell microparticles. The size of the microparticles ranged from 1017.3 to 3663.7 nm. Electrostatic attraction and hydrophobic interactions were responsible for the assembly of zein-CNCs core-shell microparticles. The microstructure of the microparticles was dependent on the CNCs level. The retention rate of curcumin in the core-shell microparticles was increased by 76.41% after UV radiation. Furthermore, the rise of CNCs level delayed the release of curcumin from the microparticles in gastrointestinal tract and reduced its bioaccessibility. The potential of utilizing hydrophilic nanoparticles was explored to stabilize hydrophobic microparticles through interparticle interactions, which was useful to develop the novel core-shell microparticles for the application in functional foods.
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Affiliation(s)
- Yang Wei
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Aixin Guo
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zikun Liu
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fang Yuan
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Alan Mackie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
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22
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Sánchez-Velázquez OA, Cuevas-Rodríguez EO, Mondor M, Ribéreau S, Arcand Y, Mackie A, Hernández-Álvarez AJ. Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates. Curr Res Food Sci 2021; 4:93-104. [PMID: 33748776 PMCID: PMC7957154 DOI: 10.1016/j.crfs.2021.02.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 01/25/2021] [Accepted: 02/05/2021] [Indexed: 12/16/2022] Open
Abstract
Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%-24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This work aims to evaluate the impact of heat treatment on the proteolysis of oat proteins and on the evolution of antioxidant peptide released during in vitro static GID, in terms of comparative analysis between cooked oat protein concentrate (COPC) and non-heated oat protein concentrate (OPC) samples. The protein extraction method and cooking procedure used showed no detrimental effects on protein quality. After GID, the proportion of free amino acids/dipeptides (<0.2 kDa) reached >40% for both samples (OPC and COPC), thus producing peptides with low molecular weight and enhanced bioactivity. Furthermore, during GID, the amino acid profile showed an increase in essential, positively-charged, hydrophobic and aromatic amino acids. At the end of GID, the reducing power of OPC and COPC increased >0.3 and 8-fold, respectively, in comparison to the non-digested samples; while ABTS•+ and DPPH• showed a >20-fold increase. Fe2+ chelating capacity of OPC and COPC was enhanced >4 times; similarly, Cu2+ chelation showed a >19-fold enhancement for OPC and >10 for COPC. β-carotene bleaching activity was improved 0.8 times in OPC and >9 times in COPC; the oxygen radical antioxidant capacity assay increased 2 times in OPC and >4.7 times in COPC, respectively. This study suggests that OPC after cooking and GID positively influenced the nutritional and bioactive properties of oat peptides. Thus, COPC could be used as a functional food ingredient with health-promoting effects, as hydrothermal treatment is frequently used for this type of cereals.
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Affiliation(s)
- Oscar Abel Sánchez-Velázquez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
| | - Edith Oliva Cuevas-Rodríguez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa. Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
| | - Martin Mondor
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Quebec, G1V 0A6, Canada
| | - Sabine Ribéreau
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
| | - Yves Arcand
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
| | - Alan Mackie
- School of Food Science & Nutrition, University of Leeds, LS2 9JT, Leeds, United Kingdom
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23
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de Oliveira PM, Leite Júnior BRDC, Martins EMF, Martins ML, Vieira ÉNR, de Barros FAR, Cristianini M, de Almeida Costa N, Ramos AM. Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli. J Food Sci Technol 2021; 58:98-109. [PMID: 33505055 DOI: 10.1007/s13197-020-04518-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 05/08/2020] [Indexed: 11/26/2022]
Abstract
This study evaluated the pH, acidity, soluble solids, color, dietary fiber, sensory acceptance and the viability of Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus acidophilus in mango and carrot mixed juices. In addition, this study verified the resistance of L. plantarum that presented greater viability to the gastrointestinal tract simulated in vitro. Three formulations were elaborated (varying the pulps concentration) and the products were stored at 8 °C for 35 days. No difference was found in the total soluble solids and color of the products during storage time at 8 °C. A reduction in pH and an increase in acidity were observed in all samples during storage, probably due to the fermentative action of probiotics, which negatively influenced acceptance after 35 days of storage. On the other hand, juices with a higher concentration of mango pulp were more accepted and may be a strategy to improve the acceptance of fermented juices. Microorganisms showed greater viability in juices that had higher amount of carrot pulp, probably due to the higher fiber content in these samples. During the 35-day shelf life, all juices with L. plantarum maintained counts above 7 log CFU mL-1 after gastrointestinal conditions simulation. Therefore, mango and carrot mixed juice showed to be as a good vehicle for probiotic bacteria and meets the needs of consumers looking for functional, healthy, non-dairy and low-sugar foods.
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Affiliation(s)
- Patrícia Martins de Oliveira
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, Viçosa, Minas Gerais 36570-900 Brazil
| | | | - Eliane Maurício Furtado Martins
- Food Science and Technology Department, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Av. Dr. José Sebastião da Paixão - Lindo Vale, Rio Pomba, Minas Gerais 36180-000 Brazil
| | - Maurilio Lopes Martins
- Food Science and Technology Department, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Av. Dr. José Sebastião da Paixão - Lindo Vale, Rio Pomba, Minas Gerais 36180-000 Brazil
| | - Érica Nascif Rufino Vieira
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, Viçosa, Minas Gerais 36570-900 Brazil
| | | | - Marcelo Cristianini
- School of Food Engineering, Department of Food Technology, University of Campinas (UNICAMP/FEA-DTA), Campinas, São Paulo 13083-862 Brazil
| | - Nataly de Almeida Costa
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, Viçosa, Minas Gerais 36570-900 Brazil
| | - Afonso Mota Ramos
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, Viçosa, Minas Gerais 36570-900 Brazil
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24
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Nieto-Figueroa KH, Mendoza-García NV, Gaytán-Martínez M, Wall-Medrano A, Guadalupe Flavia Loarca-Piña M, Campos-Vega R. Effect of drying methods on the gastrointestinal fate and bioactivity of phytochemicals from cocoa pod husk: In vitro and in silico approaches. Food Res Int 2020; 137:109725. [PMID: 33233294 DOI: 10.1016/j.foodres.2020.109725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 08/29/2020] [Accepted: 09/08/2020] [Indexed: 10/23/2022]
Abstract
Cocoa pod husk (CPH) contains many nutraceutical phytochemicals whose gastrointestinal fate and bioactivity can be affected by drying methods. Microwave (MW), forced-air drying (AF), and AF plus extrusion (AF-E) dried CPH samples were chemically characterized, and their phenolic and theobromine (THB) contents were evaluated under oral-gastric-intestinal (in vitro) and colonic fermentation (ex vivo). Absorption, distribution, metabolism, excretion, and toxicity (ADEMT) properties of CPH's small molecules were evaluated in silico. The chemical composition of CPH [mostly carbohydrates/insoluble dietary fiber], polyphenol [total polyphenols > condensed tannin (CT) > monomeric flavonoids] differed minimally among samples, except for THB content (AF/AF-E > MW) and antioxidant capacity (MW > AF/AF-E). Time- trend gastrointestinal (X3 behavior) and colonic bioaccessibility were AF/AF-E > MW, but phenolic acids, procyanidins, and THB fluctuated in a sample-specific fashion. In silico modeling showed that bioactives of CPH easily crossed the intestinal epithelium illustrating their bioaccessibility and, permeability. These bioactives can act as receptor ligands in a structure-dependent manner, suggesting their use as a functional ingredient.
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Affiliation(s)
- Karen Haydeé Nieto-Figueroa
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro (76010), Qro, Mexico
| | | | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro (76010), Qro, Mexico.
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Departamento de Ciencias de la Salud, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, Ciudad Juárez (32310), Chihuahua, Mexico.
| | - Ma Guadalupe Flavia Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro (76010), Qro, Mexico.
| | - Rocio Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro (76010), Qro, Mexico
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25
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Visentini FF, Perez AA, Baravalle ME, Renna MS, Ortega HH, Santiago LG. In vitro gastrointestinal digestion and cytotoxic effect of ovalbumin-conjugated linoleic acid nanocomplexes. Food Res Int 2020; 137:109381. [PMID: 33233083 DOI: 10.1016/j.foodres.2020.109381] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/26/2020] [Accepted: 06/02/2020] [Indexed: 01/04/2023]
Abstract
The aim of this work was to examine the behavior of conjugated linoleic acid (CLA) delivery systems based on ovalbumin (OVA) and their derived nanoparticles (OVAn1 and OVAn2), under static in vitro gastrointestinal digestion model. In addition, potential cytotoxic effect of these inclusion complexes on a human colon cancer cell line (HT-29) was evaluated. OVA was resistant to gastric and intestinal digestion, while OVA nanoparticles were very susceptible to digestive enzymes hydrolysis. Particle size distribution (PDS) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) for OVA evidenced the presence of a protein fragment of similar size after simulated digestive process. Conversely, for nanoparticles, partial and total hydrolysis in gastric and intestinal phases, respectively, was evidenced. After in vitro gastrointestinal digestion, released CLA (RCLA) was assayed. In case of OVA, as CLA carrier, RCLA was 37%, while for OVA nanoparticles, lower RCLA values (~10-20%) were obtained. From cytotoxic assays, it was observed that CLA molecule was responsible for cell death, whereas OVA or their derived nanoparticles were not cytotoxic on HT-29 cells. On the other hand, flow cytometry analysis revealed that main death mechanism for CLA, and their inclusion complexes was apoptosis. OVA-CLA and OVAn1-CLA inclusion complexes displayed the highest potential cytotoxic activity and apoptotic index. Information derived from this work could be relevant for the design of CLA delivery systems as promising nanosupplements for production of new functional and excipient foods for both prevention and control of colon cancer.
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Affiliation(s)
- Flavia F Visentini
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET, Argentina; Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina
| | - Adrián A Perez
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET, Argentina; Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina
| | - María E Baravalle
- Centro de Medicina Comparada, Instituto de Ciencias Veterinarias del Litoral (ICiVet Litoral), Universidad Nacional del Litoral (UNL) / Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), R.P. Kreder 2805, Esperanza 3080, Argentina
| | - María S Renna
- Centro de Medicina Comparada, Instituto de Ciencias Veterinarias del Litoral (ICiVet Litoral), Universidad Nacional del Litoral (UNL) / Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), R.P. Kreder 2805, Esperanza 3080, Argentina
| | - Hugo H Ortega
- Centro de Medicina Comparada, Instituto de Ciencias Veterinarias del Litoral (ICiVet Litoral), Universidad Nacional del Litoral (UNL) / Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), R.P. Kreder 2805, Esperanza 3080, Argentina
| | - Liliana G Santiago
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina.
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26
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Figueroa LM, Ramírez-Jiménez AK, Senés-Guerrero C, Santacruz A, Pacheco A, Gutiérrez-Uribe JA. Assessment of the bacterial diversity of agave sap concentrate, resistance to in vitro gastrointestinal conditions and short-chain fatty acids production. Food Res Int 2020; 140:109862. [PMID: 33648180 DOI: 10.1016/j.foodres.2020.109862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 10/12/2020] [Accepted: 10/30/2020] [Indexed: 10/23/2022]
Abstract
Low bacterial diversity in the gut has been associated with the development of several diseases. Agave sap concentrate (ASC) is obtained from the thermal treatment of the fresh sap called "aguamiel", an artisanal Mexican food. In this study, we assessed the microbial diversity from three different ASC producing regions in Mexico using high-throughput sequencing of the 16S rRNA gene and evaluated their resistance to an in vitro gastrointestinal process as well as their ability to produce short-chain fatty acids (SCFA). Seven phyla and 120 genera were detected in ASC samples; Firmicutes had the highest relative read abundance at the phylum level, whereas Bacillus was the most abundant genus. Bacterial diversity at phylum and genus levels was highly dependent on the region where ASC was produced. The microbiota from a selected sample was resistant to low pH conditions, bile salts and intestinal enzymes. Moreover, bacteria were able to survive and grow in the colonic environment. SCFA production was comparable with that observed for a well-known probiotic, Lactobacillus plantarum 299v, that was used as control. These findings demonstrate that ASC contains a bacterial ecosystem with potential probiotic benefits.
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Affiliation(s)
- Luis M Figueroa
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, Nuevo León, Mexico
| | - Aurea K Ramírez-Jiménez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico
| | - Carolina Senés-Guerrero
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, Nuevo León, Mexico
| | - Arlette Santacruz
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, Nuevo León, Mexico
| | - Adriana Pacheco
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, Nuevo León, Mexico
| | - Janet A Gutiérrez-Uribe
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, Nuevo León, Mexico; Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Puebla, Vía Atlixcayotl 5718, C.P. 72453 Puebla, Puebla, Mexico.
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27
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Wang K, Han L, Hong H, Pan J, Liu H, Luo Y. Purification and identification of novel antioxidant peptides from silver carp muscle hydrolysate after simulated gastrointestinal digestion and transepithelial transport. Food Chem 2020; 342:128275. [PMID: 33191015 DOI: 10.1016/j.foodchem.2020.128275] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 09/28/2020] [Accepted: 09/28/2020] [Indexed: 12/18/2022]
Abstract
Unregulated oxidative reactions occur in human body or food system can cause harmful effects both on food quality and human health. This study aimed to develop novel antioxidant peptides from silver carp muscle hydrolysate after simulated gastrointestinal digestion and transepithelial transport. Results showed that alcalase- and papain-induced hydrolysates had higher antioxidant activities before and after in vitro gastrointestinal digestion. Fractions with molecular weight <1 kDa from these two digestive products (named A-GID-1 and P-GID-1) exhibited the greatest antioxidant capacity, which was ascribed to the large proportion of low-molecular peptides and hydrophobic amino acids. After transepithelial transport analysis, a total of ten peptides were identified from the RP-HPLC fractions with the highest antioxidant activity from both P-GID-1 and A-GID-1 permeates. Among them, LVPVAVF exhibited the highest DPPH radical scavenging and reactive oxygen species (ROS) inhibitory activity. Our findings will provide new knowledge for the development of novel natural antioxidants and the high-value utilization of silver carp protein.
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Key Words
- 1, 1-Diphenyl-2-picrylhydrazine (PubChem CID: 74358)
- 2, 2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (PubChem CID: 16240279)
- 2, 2′-Azobis(2-methylpropionamidine) dihydrochloride (PubChem CID: 76344)
- 2, 4, 6-Trinitrobenzenesulfonic acid (PubChem CID: 11045)
- 2, 4, 6-Tripyridyl-s-triazine (PubChem CID: 77258)
- 6-hydroxy-2, 5, 7, 8tetramethylchroman-2-carboxylic acid (PubChem CID: 40634)
- Anti-oxidant activity
- Ferrozine (PubChem CID: 34127)
- In vitro gastrointestinal digestion
- Peptides sequence
- Silver carp peptides
- Transepithelial transport
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Affiliation(s)
- Kai Wang
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lihua Han
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hui Hong
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jing Pan
- Yunnan Ocean King Fisheries Co., Ltd., Yunnan Province, China
| | - Huaigao Liu
- Anhui Guotai Biotechnology Co., Ltd., Xuancheng City, Anhui Province, China
| | - Yongkang Luo
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
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28
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Lueangsakulthai J, Sah BNP, Scottoline BP, Dallas DC. Survival of recombinant monoclonal and naturally-occurring human milk immunoglobulins A and G specific to respiratory syncytial virus F protein across simulated human infant gastrointestinal digestion. J Funct Foods 2020; 73:104115. [PMID: 33101461 PMCID: PMC7573813 DOI: 10.1016/j.jff.2020.104115] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Naturally-occurring antibodies were more resistant to degradation than monoclonal antibodies. Monoclonal sIgA was more resistant to degradation than IgG and IgA. Monoclonal antibodies may need to be provided at a higher dose to compensate for digestive losses.
To help rationally design an antibody for oral administration, we examined how different isotypes (IgG, IgA and sIgA) with the same variable sequence affect antibody stability across digestion. We compared the degradation of recombinant palivizumab (IgG1), and recombinant IgA and sIgA versions of palivizumab spiked in human milk to the degradation of naturally-occurring anti-respiratory syncytial virus (RSV) sIgA/IgA and IgG in human milk from four donors across gastric and intestinal phases of an in vitro model of infant digestion via a validated RSV F protein ELISA. Palivizumab IgG and IgA formats were less stable than the sIgA version after complete simulated gastrointestinal digestion: palivizumab IgG, IgA and sIgA decreased across complete simulated gastrointestinal digestion by 55%, 48% and 28%, respectively. Naturally-occurring RSV F protein-specific IgG was stable across digestion, whereas naturally-occurring sIgA/IgA was stable in the gastric phase but decreased 33% in the intestinal phase of simulated digestion.
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Affiliation(s)
- Jiraporn Lueangsakulthai
- Nutrition Program, School of Biological and Population Health Sciences, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR 97331, United States
| | - Baidya Nath P. Sah
- Nutrition Program, School of Biological and Population Health Sciences, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR 97331, United States
| | - Brian P. Scottoline
- Department of Pediatrics, Oregon Health and Science University, Portland, OR 97239, United States
| | - David C. Dallas
- Nutrition Program, School of Biological and Population Health Sciences, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR 97331, United States
- Corresponding author.
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Sandoval-Sicairos ES, Milán-Noris AK, Luna-Vital DA, Milán-Carrillo J, Montoya-Rodríguez A. Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion. Food Chem 2020; 343:128394. [PMID: 33097329 DOI: 10.1016/j.foodchem.2020.128394] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 10/03/2020] [Accepted: 10/11/2020] [Indexed: 11/19/2022]
Abstract
Amaranth (Amaranthus hypochondriacus) is an ancestral nutritional grain and good source of bioactive compounds as peptides. In this study, the effect of in vitro simulated gastrointestinal digestion (SGD) of germinated amaranth on the release of antioxidant and anti-inflammatory peptides was evaluated. The germinated amaranth peptides generated during SGD were released after 90 min of incubation with pancreatin and fractioned to F1 (>10 kDa), F2 (3-10 kDa), and F3 (<3 kDa). Among germinated amaranth peptides fractions tested, F2 had the highest antioxidant activity, while F1 and F2 exhibited a high anti-inflammatory response caused by lipopolysaccharide-induced in RAW 264.7 macrophages. A total of 11 peptides sequences were identified in the fractions evaluated, and they exhibit potential biological activity against non-communicable diseases. The findings from this study showed first time report on bioactive peptides, especially anti-inflammatory, from germinated amaranth released by in vitro gastrointestinal digestion.
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Affiliation(s)
- Eslim Sugey Sandoval-Sicairos
- Laboratorio de Nutracéuticos (18), Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. de las Américas y Josefa Ortiz de Domínguez, S/N, Culiacán, Sinaloa, Mexico; Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. de las Américas y Josefa Ortiz de Domínguez, S/N, Culiacán, Sinaloa, Mexico
| | - Ada Keila Milán-Noris
- Laboratorio de Nutracéuticos (18), Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. de las Américas y Josefa Ortiz de Domínguez, S/N, Culiacán, Sinaloa, Mexico; Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. de las Américas y Josefa Ortiz de Domínguez, S/N, Culiacán, Sinaloa, Mexico
| | - Diego Armando Luna-Vital
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Puebla, Vía Atlixcáyotl 2301, CP 72453 Puebla, Mexico
| | - Jorge Milán-Carrillo
- Laboratorio de Nutracéuticos (18), Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. de las Américas y Josefa Ortiz de Domínguez, S/N, Culiacán, Sinaloa, Mexico; Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. de las Américas y Josefa Ortiz de Domínguez, S/N, Culiacán, Sinaloa, Mexico
| | - Alvaro Montoya-Rodríguez
- Laboratorio de Nutracéuticos (18), Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. de las Américas y Josefa Ortiz de Domínguez, S/N, Culiacán, Sinaloa, Mexico; Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. de las Américas y Josefa Ortiz de Domínguez, S/N, Culiacán, Sinaloa, Mexico.
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Kanha N, Regenstein JM, Surawang S, Pitchakarn P, Laokuldilok T. Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions. Food Chem 2021; 340:127950. [PMID: 32896780 DOI: 10.1016/j.foodchem.2020.127950] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/24/2020] [Accepted: 08/25/2020] [Indexed: 12/12/2022]
Abstract
This study aimed to prepare anthocyanin-rich microcapsules by spray and freeze-drying complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-carboxymethylcellulose (CS-CMC) and to investigate their properties and in vitro release kinetics. Microencapsulation efficiency (MEE) of the microcapsules varied from 84.9% to 94.7%. CS-CMS microcapsules showed significantly higher MEEs than those of GE-AG microcapsules. A significant higher MEE and lower moisture content and hygroscopicity was observed in spray-dried double emulsion (SDE) microcapsules. Freeze-dried double emulsion (FDE) microcapsules possessed higher total anthocyanin and total phenolic contents. The best fit for release kinetics was achieved using first-order and Higuchi models for SDE and FDE microcapsules, respectively. Diffusion-controlled release in the simulated gastric fluid was found for SDE microcapsules, while erosion-controlled release in simulated gastric and intestinal fluids predominated for FDE microcapsules. These findings suggest that the microcapsules can be applied for loading anthocyanins as a nutraceutical with controllable release requirement.
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31
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Iturri MS, Calado CMB, Prentice C. Microparticles of Eugenia stipitata pulp obtained by spray-drying guided by DSC: An analysis of bioactivity and in vitro gastrointestinal digestion. Food Chem 2020; 334:127557. [PMID: 32712488 DOI: 10.1016/j.foodchem.2020.127557] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 10/23/2022]
Abstract
Previous studies indicate that the bioactive compounds of Eugenia stipitata pulp have antimutagenic, anticarcinogenic and antigenotoxic properties, but its use has been limited due to its high perishability. The aim of this study was to preserve bioactivity by using spray-drying microencapsulation, and is pioneering for its use of DSC to determine the best proportion of wall material (maltodextrin or gum arabic) and drying temperature (100 or 120 °C). The microparticles with maltodextrin (1:9)-100 °C had the best bioactivity conservation after in vitro gastrointestinal digestion, conserving 61% of total polyphenols, and 101%, 85% and 31% of antioxidant capacity according to the ABTS, FRAP and DPPH test methods respectively. These microparticles had a spherical morphology, presented good thermal stability and can be stored at a temperature range from 20 to 40 °C without becoming sticky. Therefore, spray-drying microencapsulation together with DSC is important for preserving a high concentration of bioactive compounds.
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Affiliation(s)
- Melchor Soria Iturri
- Graduate Program in Food Engineering and Science (PPGECA), School of Chemistry and Food, Federal University of Rio Grande (FURG), 96203-900 Rio Grande, RS, Brazil.
| | - Clara Mariana Barros Calado
- Graduate Program in Chemical Engineering (POSENQ), Technological Centre, Federal University of Santa Catarina (UFSC), 88040-900 Florianópolis, SC, Brazil
| | - Carlos Prentice
- Graduate Program in Food Engineering and Science (PPGECA), School of Chemistry and Food, Federal University of Rio Grande (FURG), 96203-900 Rio Grande, RS, Brazil
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32
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Luo J, Liu L, Liu T, Shen Q, Liu C, Zhou H, Ren F. Simulated in vitro infant gastrointestinal digestion of yak milk fat globules: A comparison with cow milk fat globules. Food Chem 2020; 314:126160. [PMID: 31958749 DOI: 10.1016/j.foodchem.2020.126160] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 12/10/2019] [Accepted: 01/02/2020] [Indexed: 12/28/2022]
Abstract
Lipolysis products released during digestion exert positive metabolic impacts on the nutrition of newborns. However, the lipolysis behavior of yak milk lipids during digestion remains unknown. In this study, the simulated in vitro infant gastrointestinal digestion of cow, yak and standardized yak milk fat globules the same size as those from cow milk (Cow MF, Yak MF and Yak SMF) were compared. Although Cow MF showed a higher lipolysis rate at the beginning of gastric digestion, Yak MF and Yak SMF exhibited a higher lipolysis level during later gastrointestinal digestion. Higher hydrolysis efficiency of yak milk lipids was due to their lipid properties, including their composition and structure. Furthermore, yak milk lipids released more unsaturated fatty acids than Cow MF throughout digestion. This study highlights the crucial role of lipid characteristics in the efficient digestion of milk lipids and provides new insight for the design of yak milk infant diets.
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Affiliation(s)
- Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Lu Liu
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Tianshu Liu
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qingwu Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.
| | - Chengguo Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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33
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Peanparkdee M, Patrawart J, Iwamoto S. Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts. Food Chem 2020; 329:127157. [PMID: 32504918 DOI: 10.1016/j.foodchem.2020.127157] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 05/06/2020] [Accepted: 05/24/2020] [Indexed: 11/25/2022]
Abstract
The processing and digestive stability of ethanolic extracts from four Thai rice bran varieties, namely Khao Dawk Mali 105, Hom Nil, Kiaw Ngu, and Leum Pua, were assessed by applying different thermal and pH conditions, as well as in vitro gastrointestinal digestion models. High-performance liquid chromatography, Folin-Ciocalteu analysis, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays were used to determine the chemical composition, total phenolic content (TPC), and antioxidant activity. Thermal treatment at 100 °C for 15 min induced the degradation of phenolic components and TPC, whereas the antioxidant activities measured by DPPH and FRAP assays remained stable after the heat treatment. Higher phenolic content and antioxidant activity values were observed in the extracts incubated at acidic pH levels of 3 and 5. After simulated digestion, all extracts exhibited the decrease of phenolic compounds and anthocyanin contents, as well as antioxidant activities.
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Affiliation(s)
- Methavee Peanparkdee
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan
| | - Juthatip Patrawart
- Co-operative Academic Institute (CAI), Faculty of Economics, Kasetsart University, Bangkok 10900, Thailand
| | - Satoshi Iwamoto
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan; Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
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34
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Szymczycha-Madeja A, Welna M, Pohl P. Simplified Method of Multi-Elemental Analysis of Dialyzable Fraction of Tea Infusions by FAAS and ICP OES. Biol Trace Elem Res 2020; 195:272-290. [PMID: 31342341 PMCID: PMC7150660 DOI: 10.1007/s12011-019-01828-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Accepted: 07/10/2019] [Indexed: 11/25/2022]
Abstract
A fast and straightforward sample preparation procedure of the dialyzable fraction of infusions of teas prior to their analysis on Al, Ba, Ca, Cu, Fe, Mg, Mn, Ni, Sr, and Zn contents by flame atomic absorption spectrometry (FAAS) and inductively coupled plasma optical emission spectrometry (ICP OES) was developed and validated. The proposed methodology was based on acidification with HNO3 only and demonstrated good analytical performance, i.e., precision (0.80-5.0%), accuracy (< 5%), recoveries of elements (97.4-105%), and their detection limits (0.075-1.1 μg L-1) along with linearity of calibration curves in the whole studied concentration ranges. Applicability of the evaluated procedure, being a useful alternative to time-consuming wet digestions, was tested by determining bioaccessibility of elements in 20 infusions of black (BT) and green (GT) teas as assessed with the aid of in vitro gastrointestinal digestion. Average contributions of bioaccessible fractions (%) of studied metals were as follows: 1.18 (Al)-40.7% (Ca) and 4.65% (Al)-46.3% (Ca) for BTs and GTs, respectively. Drinking daily four cups (1 L) of tea, recommended dietary intakes (RDIs) of Ca, Cu, Fe, Mg, and Zn were covered to a small degree (< 1.5%). Only bioaccessibility of Mn highly contributed to RDI for this metal. According to provisional tolerable weekly intakes (PTWIs) for toxic elements such as Al and Ni, consumption of both types of teas should not represent any health risk. Additionally, analysis of variance of results clearly indicated that BTs and GTs were mostly differentiated due to concentrations of the bioaccessible fraction of Al, Ba, Cu, and Ni.
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Affiliation(s)
- Anna Szymczycha-Madeja
- Department of Analytical Chemistry and Chemical Metallurgy, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23,, 50-372 Wroclaw, Poland
| | - Maja Welna
- Department of Analytical Chemistry and Chemical Metallurgy, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23,, 50-372 Wroclaw, Poland
| | - Pawel Pohl
- Department of Analytical Chemistry and Chemical Metallurgy, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23,, 50-372 Wroclaw, Poland
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35
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Cabrera-Ramírez AH, Luzardo-Ocampo I, Ramírez-Jiménez AK, Morales-Sánchez E, Campos-Vega R, Gaytán-Martínez M. Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion. Food Res Int 2020; 134:109234. [PMID: 32517913 DOI: 10.1016/j.foodres.2020.109234] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/07/2020] [Accepted: 04/09/2020] [Indexed: 01/11/2023]
Abstract
Protein bioaccessibility is a major concern in sorghum (Sorghum bicolor L. Moench) due to potential interactions with tannins affecting its nutritional value. Technological treatments such as boiling or alkaline cooking have been proposed to address this problem by reducing tannin-protein interactions. This research aimed to evaluate the impact of nixtamalization in the protein bioaccessibility from two sorghum varieties (red and white sorghum) during in vitro gastrointestinal digestion. Nixtamalization increased protein bioaccessibility in the non-digestible fraction (NDF) (5.26 and 26.31% for red and white sorghum, respectively). However, cooking showed a higher permeation speed of protein from red sorghum flours at the end of the intestinal incubation (9.42%). The SDS-PAGE profile of the digested fraction (DF) at 90 min of intestinal incubation indicated that, for red sorghum, cooking allows the formation of α and γ-kafirins while nixtamalization increase α-kafirin release. Principal Components Analysis (PCA) showed the association between nixtamalization and dissociation of δα kafirin complexes and increased protein content in the digestible fraction. In silico interactions indicated the highest biding energies for (+)-catechin and kafirin fractions (β-kafirin: -7.0 kcal/mol; γ-kafirin: -5.8 kcal/mol, and δ-kafirin: -6.8 kcal/mol), suggesting a minor influence of depolymerized proanthocyanidin fractions with sorghum proteins as a result of the nixtamalization process. In conclusion, nixtamalization increased the bioaccessibility of sorghum proteins, depolymerizing condensed tannins, and breaking protein-tannin complexes. Such technological process improves the nutrimental value of sorghum, supporting its inclusion in the human diet.
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Affiliation(s)
- A H Cabrera-Ramírez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - I Luzardo-Ocampo
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N. Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - A K Ramírez-Jiménez
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas, 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico
| | - E Morales-Sánchez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - R Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N. Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - M Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N. Santiago de Querétaro, Querétaro C.P. 76010, Mexico.
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36
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Laya A, Koubala BB. Polyphenols in cassava leaves ( Manihot esculenta Crantz) and their stability in antioxidant potential after in vitro gastrointestinal digestion. Heliyon 2020; 6:e03567. [PMID: 32190767 PMCID: PMC7068631 DOI: 10.1016/j.heliyon.2020.e03567] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 01/27/2020] [Accepted: 03/06/2020] [Indexed: 12/15/2022] Open
Abstract
The study was carried out to assess the effect of variety on polyphenols in cassava leaves and their stability in antioxidant activity before and after in vitro gastrointestinal digestion. The results showed that individual and total polyphenols content (TPC) and antioxidant activity of bound, free and bioaccessible polyphenols were significantly (p < 0.05) influenced by variety at harvesting maturity. The bound polyphenols had lower TPC (5.00-19.16 mg GAE/g) than free (39.16-89.61 mg GAE/g) throughout harvesting maturity. The polyphenols were strongly affected after in vitro digestion, however, salicylic, syringic and benzoic acids are the most bioaccessible. The free polyphenols of variety IRAD4115 had the highest value of FRAP (35.17 μg TE/g) at 12 months after planting (MAP), while, bound polyphenols showed the lowest DPPH (6.59 μg TE/g, variety EN at 12MAP). The antioxidant activity value evaluated by DPPH method was decreased significantly after in vitro gastrointestinal digestion. However, there was no significant difference between antioxidant activity of bioaccessible polyphenols (77.71 μg TE/g) and methanolic polyphenols (79.17 μg TE/g) assessed by FRAP method. These findings showed the stability of antioxidant potential of polyphenols in cassava leaves harvested at different periods after in vitro digestion. Thus cassava leaves harvested at appropriate maturity can be used as ingredient of functional food for nutraceutical benefits.
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Affiliation(s)
- Alphonse Laya
- Department of Biological Sciences, Faculty of Science, University of Maroua, P.O. Box 814 Maroua, Cameroon
- Department of Chemistry, Faculty of Science, University of Maroua, P.O. Box 814 Maroua, Cameroon
- Department of Life and Earth Sciences, Higher Teachers’ Training College of Maroua, University of Maroua, P.O. Box 55 Maroua, Cameroon
| | - Benoît B. Koubala
- Department of Chemistry, Faculty of Science, University of Maroua, P.O. Box 814 Maroua, Cameroon
- Department of Life and Earth Sciences, Higher Teachers’ Training College of Maroua, University of Maroua, P.O. Box 55 Maroua, Cameroon
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Luzardo-Ocampo I, Ramírez-Jiménez AK, Cabrera-Ramírez ÁH, Rodríguez-Castillo N, Campos-Vega R, Loarca-Piña G, Gaytán-Martínez M. Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties. Food Chem 2019; 309:125684. [PMID: 31699552 DOI: 10.1016/j.foodchem.2019.125684] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 01/28/2023]
Abstract
Sorghum (Sorghum bicolor L. Moench) has been sparsely used as human food due to certain anti-nutritional factors such as tannins that reduce its digestibility, although the grain is an important source of bioactive compounds such as phenolic compounds (PCs). This study aimed to assess the impact of cooking and alkaline cooking (nixtamalization) on the bioaccessibility and antioxidant capacity of PCs of two sorghum varieties (white/red). Nixtamalization was the most effective procedure for the reduction of tannins (74.3%). Gallic acid proved to be the most bioaccessible PC (6359 μg/g). The total phenolics and condensed tannins correlated with the antioxidant capacity (ABTS/DPPH; R2: 0.30-0.43, p < 0.05). These results confirm the potential of thermal procedures to significantly modify the bioaccessibility of sorghum compounds, enhancing their concentrations and reducing anti-nutritional factors (tannins) while improving their antioxidant capacity.
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Affiliation(s)
- Ivan Luzardo-Ocampo
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - Aurea K Ramírez-Jiménez
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL, Mexico
| | - Ángel H Cabrera-Ramírez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P.76090 Santiago de Querétaro, Querétaro, Mexico
| | - N Rodríguez-Castillo
- Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - Rocio Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - Guadalupe Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico.
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico.
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Phan MAT, Bucknall MP, Arcot J. Co-ingestion of red cabbage with cherry tomato enhances digestive bioaccessibility of anthocyanins but decreases carotenoid bioaccessibility after simulated in vitro gastro-intestinal digestion. Food Chem 2019; 298:125040. [PMID: 31261008 DOI: 10.1016/j.foodchem.2019.125040] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 06/15/2019] [Accepted: 06/17/2019] [Indexed: 01/11/2023]
Abstract
The effects of co-digestion of red cabbage with carrot, baby spinach and/or cherry tomato on the bioaccessibility of anthocyanins and carotenoids such as α-carotene, β-carotene, lutein and lycopene were examined using a simulated in vitro gastro-intestinal digestion model. The individual vegetables and their mixtures were digested with and without added a standardised salad dressing. Bioaccessibility of total anthocyanins was enhanced by 10-15% (p < 0.05) when red cabbage was co-digested with the carotenoid-rich vegetables, except with carrot. In contrast, the co-digestion of red cabbage with carrot decreased bioaccessibility of total carotenoids by 21-33% (p < 0.05), and with cherry tomato by 42-56% (p < 0.05). The bioaccessibility of a given carotenoid varied depending on the vegetable matrix. Among the tested vegetable mixtures, red cabbage and baby spinach when co-digested demonstrated that anthocyanins and carotenoids were equally bioaccessible (total anthocyanin bioaccessibility of 62-66% and total carotenoid bioaccessibility of 66%).
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Affiliation(s)
- Minh Anh Thu Phan
- Food and Health Cluster, School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | | | - Jayashree Arcot
- Food and Health Cluster, School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia.
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39
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Zhang M, Huang TS, Mu TH. Production and In Vitro Gastrointestinal Digestion of Antioxidant Peptides from Enzymatic Hydrolysates of Sweet Potato Protein Affected by Pretreatment. Plant Foods Hum Nutr 2019; 74:225-231. [PMID: 30912008 DOI: 10.1007/s11130-019-00724-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Effects of ultrasonication, boiling, steaming, microwaving and autoclaving pretreatments on the production of sweet potato protein hydrolysates (SPPH) by single and combined Alcalase (ALC) and Protease (PRO) were investigated, as well as antioxidant activities of SPPH subjected to in vitro gastrointestinal digestion (GID). All pretreatments significantly increased the degree of hydrolysis (DH) and antioxidant activities of SPPH by ALC, PRO and ALC + PRO in the order of autoclaving > steaming, microwaving, boiling > ultrasonication (P < 0.05). GID significantly enhanced antioxidant activities and increased MW <3 kDa peptide fraction contents of all SPPH. Diverse peptides were identified as sporamin A, A precursor and sporamin B before and after GID from LC-QTOF-MS/MS analysis. Peptides with higher antioxidant amino acids of Trp, Tyr, Met, Cys, His and Phe were found after GID. There is a great potential application of SPPH as a novel food ingredient as a natural antioxidant.
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Affiliation(s)
- Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology and Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, China
- Department of Poultry Science, Auburn University, Auburn, AL, 36849, USA
| | - Tung-Shi Huang
- Department of Poultry Science, Auburn University, Auburn, AL, 36849, USA.
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology and Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, China.
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Ozdal T, Ceylan FD, Eroglu N, Kaplan M, Olgun EO, Capanoglu E. Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis. Food Res Int 2019; 122:528-536. [PMID: 31229108 DOI: 10.1016/j.foodres.2019.05.028] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2019] [Revised: 05/09/2019] [Accepted: 05/18/2019] [Indexed: 12/11/2022]
Abstract
Propolis is a resinous bee hive product that has many biological activities. In this study, a total of 11 raw propolis samples were collected from various geographical areas in Turkey. Phenolic compounds were extracted from all samples and analyses of total phenolics and flavonoids and total antioxidant capacities were performed. All the samples showed high total phenolic and flavonoid contents and antioxidant capacities. Moreover, the in vitro bioaccessibility of Turkish propolis samples were investigated according to simulated in vitro gastrointestinal digestion method. Bioaccessibility was increased through the gastric and intestinal phases. Furthermore, the composition of polyphenols (phenolic acids and flavonoids) in Turkish propolis extracts was investigated by LC-MS/MS method. A total of 32 phenolic compounds, including Caffeic acid phenylethyl ester (CAPE) which was observed in all samples, were identified in the samples. Higher CAPE contents were determined in the samples from the Marmara region which is in line with its higher antioxidant capacity values. As a conclusion, propolis samples collected from different geographical locations differ for their phenolic and flavonoid contents, individual phenolic profile and bioaccessibility.
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Affiliation(s)
- Tugba Ozdal
- Istanbul Okan University, Faculty of Engineering, Department of Food Engineering, 34959, Tuzla, Istanbul, Turkey.
| | - Fatma Duygu Ceylan
- Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, 34469, Maslak, Istanbul, Turkey.
| | - Nazife Eroglu
- TUBITAK Marmara Research Centre, Institute of Chemical Technology, 41470 Kocaeli, Turkey; ALCON, Vision Care R&D 11460 Johns Creek Pkwy, Duluth, GA 30097 USA..
| | - Muammer Kaplan
- TUBITAK Marmara Research Centre, Institute of Chemical Technology, 41470 Kocaeli, Turkey.
| | - Elmas Oktem Olgun
- TUBITAK Marmara Research Centre, Environment and Cleaner Production Institute, 41470 Kocaeli, Turkey.
| | - Esra Capanoglu
- Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, 34469, Maslak, Istanbul, Turkey.
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Oliveira SR, Chacón-Madrid K, Arruda MAZ, Barbosa Júnior F. In vitro gastrointestinal digestion to evaluate the total, bioaccessible and bioavailable concentrations of iron and manganese in açaí (Euterpe oleracea Mart.) pulps. J Trace Elem Med Biol 2019; 53:27-33. [PMID: 30910203 DOI: 10.1016/j.jtemb.2019.01.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 01/14/2019] [Accepted: 01/28/2019] [Indexed: 11/28/2022]
Abstract
Açaí pulp consumption has increased in Brazil and worldwide. Recently, a high average content of manganese (450 mg/kg) was observed in açaí pulp, raising the hypothesis of toxicological effects associated to its ingestion. However, the total concentration of an element does not reflect the real benefits and risks of consuming a food. In this context, the total, bioaccessible and bioavailable concentrations of Fe and Mn were assessed in 9 açaí pulps. Fe and Mn contents ranged from 27.6 to 73 and from 145 to 1197 mg kg-1, respectively. Fe and Mn bioaccessibilities represented from 29 to 40 and from 39 to 55% of total amounts. Fe bioavailabilities were lower than LOQ and those of Mn varied from 8 to 17% of total. A daily consumption of 100 g of açaí pulp exceeds by at least 1.5-fold the recommended Mn daily intakes for adults whereas poorly contributes to Fe intakes. Since the lowest Mn bioaccessible and bioavailable fraction corresponded to a Mn intake value higher than the tolerable upper intakes for children and that high amounts of Mn intake may impair Fe absorption, higher açaí consumption may be worrisome. Future nutritional, toxicological and speciation studies must be undertaken.
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Affiliation(s)
- Silvana Ruella Oliveira
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo - USP, Avenida do Café s/n, Monte Alegre, 14040-903, Ribeirão Preto, SP, Brazil.
| | - Katherine Chacón-Madrid
- Spectrometry, Sample Preparation and Mechanization Group - GEPAM and National Institute of Science and Technology for Bioanalytics - INCTBio, Institute of Chemistry, Department of Analytical Chemistry, University of Campinas - Unicamp, PO Box 6154, Zipcode 13083-970, Campinas, SP, Brazil
| | - Marco Aurélio Zezzi Arruda
- Spectrometry, Sample Preparation and Mechanization Group - GEPAM and National Institute of Science and Technology for Bioanalytics - INCTBio, Institute of Chemistry, Department of Analytical Chemistry, University of Campinas - Unicamp, PO Box 6154, Zipcode 13083-970, Campinas, SP, Brazil
| | - Fernando Barbosa Júnior
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo - USP, Avenida do Café s/n, Monte Alegre, 14040-903, Ribeirão Preto, SP, Brazil
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Zhou R, Kang YH. Rheological properties and effects of in vitro gastrointestinal digestion on functional components and antioxidant activities of cooked yam flour. Food Sci Biotechnol 2019; 28:991-1001. [PMID: 31275699 DOI: 10.1007/s10068-018-00542-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 12/12/2018] [Accepted: 12/14/2018] [Indexed: 12/12/2022] Open
Abstract
There is dearth of documented information on rheological behavior, bioaccessibility and antioxidant potential of cooked yam flour (CY). This study was carried out to evaluate rheological properties and effects of in vitro gastrointestinal digestion (GID) on functional compositions and antioxidant activities of CY. CY displayed enhanced pseudoplastic and ''gel-like" characteristics with incremental concentration (4.5-9.0%). After GID, contents of total polyphenols, flavonoids, sugar (TS), acidic polysaccharides (AP) and free amino acids (FAAs) significantly increased with maximal increment of 3.51-fold for TS followed by AP (3.05-fold), and DPPH, ABTS, FRAP and FIC assays pointed to a significant increase in antioxidant activity. Sixteen FAAs including 7 essential amino acids were detected with highest content of 9.81 mg/g for arginine. Large block remnants with a micro-porous structure were confirmed by scanning electron microscopy. Results indicate that CY with favourable swallowing performance can serve as a reliable source of bioaccessible and bioactive compounds with antioxidation.
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Komatsu Y, Wada Y, Izumi H, Shimizu T, Takeda Y, Hira T, Hara H. Casein materials show different digestion patterns using an in vitro gastrointestinal model and different release of glucagon-like peptide-1 by enteroendocrine GLUTag cells. Food Chem 2018; 277:423-431. [PMID: 30502166 DOI: 10.1016/j.foodchem.2018.10.123] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 10/25/2018] [Accepted: 10/26/2018] [Indexed: 01/22/2023]
Abstract
Physicochemical properties of casein (CN) materials manufactured using different processes are well studied; however, data on their bioaccessibility or bioactivity are limited. We compared the digestion patterns and glucagon-like peptide-1 (GLP-1)-releasing activities of micellar CN concentrate (MCC) and sodium caseinate (SCN). MCC and SCN mixed with whey protein isolate (SCN + WPI) were subjected to in vitro gastrointestinal digestion; the digestibility of MCC was higher than that of SCN + WPI, and both CN materials showed different patterns of peptides released after in vitro digestion. A comparison of GLP-1-releasing activities showed that MCC induced GLP-1 secretion to a greater extent than SCN + WPI. Candidate peptides identified from CN digesta were chemically synthesized to test their GLP-1-releasing activity. GPVRGPFPIIV identified only in the MCC digesta, could stimulate GLP-1 release. In conclusion, the digestion patterns and GLP-1-releasing activity of CN materials depend on the production process.
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Affiliation(s)
- Yosuke Komatsu
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan; Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan.
| | - Yasuaki Wada
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan; Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan
| | - Hirohisa Izumi
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan; Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan
| | - Takashi Shimizu
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Yasuhiro Takeda
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Tohru Hira
- Research Faculty of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
| | - Hiroshi Hara
- Research Faculty of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
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Cian RE, Garzón AG, Martínez-Augustin O, Botto CC, Drago SR. Antithrombotic Activity of Brewers' Spent Grain Peptides and their Effects on Blood Coagulation Pathways. Plant Foods Hum Nutr 2018; 73:241-246. [PMID: 29992417 DOI: 10.1007/s11130-018-0682-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Antithrombotic activity of brewers' spent grain peptides before and after simulated gastrointestinal digestion and their effects on blood coagulation pathways were evaluated. Two hydrolysates were produced using sequential enzymatic systems: alkaline protease + Flavourzyme (AF) and neutral protease + Flavourzyme (PF). Simulation of gastrointestinal digestion of AF and PF hydrolysates was made using porcine pepsin and pancreatin enzymes, obtaining the corresponding digested samples: AFD and PFD, respectively. Peptides were fractionated by ultrafiltration using a 1 kDa cut-off membrane. Hydrolysates had peptides with medium and low molecular weights (2100 and 500 Da, respectively), and Glu, Asp, Leu, Ala, and Phe were the most abundant amino acids. Gastrointestinal digested hydrolysates presented high proportion of small peptides (~500 Da), and higher amount of Val, Tyr, and Phe than hydrolysates. Mass spectrum (HDMS Q-TOF) of AFD-ultrafiltered fraction <1 kDa exhibited peptides from 500 to 1000 Da, which are not present in AF. PFD showed the generation of new peptides from 430 to 1070 Da. All samples showed thrombin inhibitory activity. However, no effect was observed on prothrombin time. Peptides <1 kDa from hydrolysates and digested samples delayed thrombin and thromboplastin time respect to the control (~63%). Also the samples showed thrombin inhibitory activity at common pathway level. Thus, brewers' spent grain peptides exerted their antithrombotic activity by inhibiting the intrinsic and common pathways of blood coagulation. This is the first report to demonstrate that brewers' spent grain peptides are able to delay clotting time after simulated gastrointestinal digestion.
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Affiliation(s)
- Raúl E Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000, Santa Fe, Argentina.
| | - Antonela G Garzón
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000, Santa Fe, Argentina
| | - Olga Martínez-Augustin
- Department of Biochemistry and Molecular Biology II, CIBERehd, School of Pharmacy, Instituto de Investigación Biosanitaria ibs, University of Granada, Granada, Spain
| | - Cecilia C Botto
- Facultad de Bioquímica y Ciencias Biológicas - UNL, Paraje el Pozo s/n, Santa Fe, Argentina
| | - Silvina R Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000, Santa Fe, Argentina
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45
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Luz C, Ferrer J, Mañes J, Meca G. Toxicity reduction of ochratoxin A by lactic acid bacteria. Food Chem Toxicol 2018; 112:60-6. [PMID: 29274433 DOI: 10.1016/j.fct.2017.12.030] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 12/08/2017] [Accepted: 12/16/2017] [Indexed: 11/23/2022]
Abstract
Ochratoxin A (OTA) is a mycotoxin produced by the metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this paper we report, the capacity of different cultures of lactic acid bacteria (LAB) to degrade OTA present in MRS broth at both pH 3.5 and 6.5. A study of OTA reduction during gastrointestinal digestion carried out with the LAB was also performed. Taking into account the two reduction mechanisms of OTA studied in this work as the enzymatic one and the adsorption on the cell wall, as well as at pH 3.5 and 6.5 the reduction values of OTA were in a range of 30-99%, being the strains with greater reduction (97% and 95%) Lb. rhamnosus CECT 278T and Lb. plantarum CECT 749 respectively. In the experiments carried out digesting the OTA in MRS medium with LAB, the highest bioaccessibility reduction was observed by the strain of Lb. johnsonii CECT 289, showing a mean reduction around all the gastrointestinal digestion process of 97.4%. The mass spectrometry associated to the linear ion trap method identified ochratoxin alpha (OTα) m/z = 256.1 and phenylalanine (Phe) m/z = 166.1 as the major metabolites of OTA degradation in LAB cultures.
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Tomas M, Beekwilder J, Hall RD, Diez Simon C, Sagdic O, Capanoglu E. Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce. Food Res Int 2018; 106:129-35. [PMID: 29579910 DOI: 10.1016/j.foodres.2017.12.050] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2017] [Revised: 12/14/2017] [Accepted: 12/16/2017] [Indexed: 01/17/2023]
Abstract
The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57-68%), total flavonoid content (48-60%), and total antioxidant capacity (49-61%). Similarly, all assays of the sauce containing both 5% and 10% inulin, showed a slight decrease during in vitro gastrointestinal digestion of tomato sauces. Higher levels of inulin added to tomato sauce resulted in the greatest decrease in phenolic content, probably because of the interaction between inulin and phenolic compounds. To address the effects of inulin on the global metabolite profile of tomato sauce, an untargeted metabolomics approach was followed. Changes related to the presence of inulin suggest that inulin quenches a subset of unidentified compounds which are present in sauce but not in fruit, suggesting that inulin can contribute to the conservation of fruit properties in tomato sauce.
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Basilicata MG, Pepe G, Sommella E, Ostacolo C, Manfra M, Sosto G, Pagano G, Novellino E, Campiglia P. Peptidome profiles and bioactivity elucidation of buffalo-milk dairy products after gastrointestinal digestion. Food Res Int 2017; 105:1003-1010. [PMID: 29433190 DOI: 10.1016/j.foodres.2017.12.038] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 12/12/2017] [Accepted: 12/13/2017] [Indexed: 11/17/2022]
Abstract
Buffalo milk is highly appreciated for its nutritive properties and highly employed in dairy products, despite this the release of bioactive peptides has not been investigated thoroughly. The aim of this work was to characterize in detail the bioaccesible peptides from buffalo-milk dairy products. Six products were subjected to in vitro simulated gastrointestinal digestion and then analyzed by LC-HRMS. The identified peptides were 165 in Yoghurt, 152 in Scamorza, 146 in Mozzarella, 136 in Grana and Ricotta, 120 in Ice Cream samples, belonging to both buffalo caseins (αs1-, β-, k-CN) and whey proteins (α-LA, β-LG). The identified peptide sequences were subjected to a database driven bioactivity search. Results highlighted a wide range of potential bioactive peptides, including antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anticancer and antioxidant activity. These data evidence the content of healthy peptides released from buffalo-milk dairy products and suggest that the specific technological process influence their bioaccessibility.
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Affiliation(s)
- Manuela Giovanna Basilicata
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, SA, Italy; PhD Program in Drug Discovery and Development, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, SA, Italy
| | - Giacomo Pepe
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, SA, Italy; Pineta Grande Hospital, Via Domitiana, I-81130 Castelvolturno, CE, Italy
| | - Eduardo Sommella
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, SA, Italy
| | - Carmine Ostacolo
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, I-80131 Napoli, Italy
| | - Michele Manfra
- Department of Science, University of Basilicata, Viale dell'Ateneo Lucano 10, I-85100 Potenza, Italy
| | - Gennaro Sosto
- Azienda Sanitaria Regionale del Molise, Via Ugo Petrella 1, I-86100 Campobasso, Italy
| | - Giuseppe Pagano
- San Salvatore Dairy Factory, Via Dioniso, I-84050 Giungano, SA, Italy
| | - Ettore Novellino
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, I-80131 Napoli, Italy
| | - Pietro Campiglia
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, SA, Italy; European Biomedical Research Institute of Salerno, Via De Renzi 50, I-84125 Salerno, Italy.
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48
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Bao T, Li Y, Xie J, Sun C, Li X, Pu Y, Chen W. Systematic evaluation of bioactive components and antioxidant capacity of some new and common bayberry cultivars using an in vitro gastrointestinal digestion method. Food Res Int 2018; 103:326-34. [PMID: 29389622 DOI: 10.1016/j.foodres.2017.10.062] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 10/25/2017] [Accepted: 10/28/2017] [Indexed: 02/08/2023]
Abstract
This study was aimed to investigate the impact of in vitro gastrointestinal digestion on some common and new bayberry cultivars. The contents of total phenolics (246-669mg gallic acid equivalents/kg FW (fresh weight)), flavonoids (116-689mg quercetin-3-O-rutinoside equivalents/kg FW), procyanidins (28-133mg catechin equivalents/kg FW) and anthocyanins (1-7mg cyaniding-3-O-glucoside equivalents/kg FW) were detected in digested cultivars. HPLC-TOF-MS analysis identified 17 phenolic compounds in digested sample. Among all digested cultivars, the new cultivars Anhaizaomei (ABTS, IC50=2.95mg/mL; FRAP, 401.32mg vitamin C equivalents (VCE)/kg FW) and Yingsi (ABTS, IC50=3.28mg/mL; FRAP, 400.81mg VCE/kg FW) showed better in vitro antioxidant capacity. Further cellular assay indicated that the common cultivar Dongkui (2mg/mL) possessed the strongest ROS scavenging activity. The comprehensive evaluation of bioactive components and antioxidant properties using principal component analysis suggests that common cultivar Dongkui, new cultivars Yingsi and Anhaizaomei could be considered as dietary supplements.
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Correa VG, Gonçalves GA, de Sá-Nakanishi AB, Ferreira ICFR, Barros L, Dias MI, Koehnlein EA, de Souza CGM, Bracht A, Peralta RM. Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages. Food Chem 2017; 237:453-460. [PMID: 28764019 DOI: 10.1016/j.foodchem.2017.05.125] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 05/23/2017] [Accepted: 05/24/2017] [Indexed: 12/29/2022]
Abstract
Yerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.
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Affiliation(s)
- Vanesa G Correa
- Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil
| | - Geferson A Gonçalves
- Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil
| | - Anacharis B de Sá-Nakanishi
- Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal.
| | - Lillian Barros
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Maria I Dias
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Eloá A Koehnlein
- Department of Nutrition, Federal University of South Border, Realeza, Paraná, Brazil
| | | | - Adelar Bracht
- Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil
| | - Rosane M Peralta
- Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil.
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50
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Xing G, Rui X, Jiang M, Xiao Y, Guan Y, Wang D, Dong M. In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase. PeerJ 2016; 4:e2754. [PMID: 27994970 PMCID: PMC5162802 DOI: 10.7717/peerj.2754] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Accepted: 11/04/2016] [Indexed: 11/23/2022] Open
Abstract
We have developed a novel bio-tofu, made from mixed soy and cow milk (MSCM), using Lactobacillus helveticus MB2-1 and Lactobacillus plantarum B1-6 incorporated with microbial transglutaminase (MTGase) as coagulant. MTGase was added to improve the textural properties and suit for cooking. However, the effect of MTGase on the digestion of mixed-protein fermented by lactic acid bacteria was unclear. This study aimed at evaluating the effect of MTGase on protein digestion of bio-tofu under simulated gastrointestinal digestion condition. The results showed that addition of MTGase could affect the particle size distribution, degree of hydrolysis, the content of soluble proteins and free amino acids. Based on the electrophoresis data, MTGase addition enhanced protein polymerization. During gastric and intestinal digestion process, proteins from bio-tofu were degraded into low molecular mass peptides. Our results suggested that incorporation of MTGase could lead to enzymatic modification of proteins of bio-tofu which may help in controlling energy intake and decrease the chance of food allergy.
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Affiliation(s)
- Guangliang Xing
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
| | - Mei Jiang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China; Huai'an Academy of Nanjing Agricultural University, Huai'an, P. R. China
| | - Yu Xiao
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
| | - Ying Guan
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
| | - Dan Wang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
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