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Araujo-León JA, Sánchez-del Pino I, Ortiz-Andrade R, Hidalgo-Figueroa S, Carrera-Lanestosa A, Brito-Argáez LG, González-Sánchez A, Giácoman-Vallejos G, Hernández-Abreu O, Peraza-Sánchez SR, Xingú-López A, Aguilar-Hernández V. HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential. Molecules 2024; 29:2003. [PMID: 38731493 PMCID: PMC11085149 DOI: 10.3390/molecules29092003] [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: 03/12/2024] [Revised: 04/08/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
The aim of this study was to investigate the potential of Amaranthus cruentus flavonoids (quercetin, kaempferol, catechin, hesperetin, naringenin, hesperidin, and naringin), cinnamic acid derivatives (p-coumaric acid, ferulic acid, and caffeic acid), and benzoic acids (vanillic acid and 4-hydroxybenzoic acid) as antioxidants, antidiabetic, and antihypertensive agents. An analytical method for simultaneous quantification of flavonoids, cinnamic acid derivatives, and benzoic acids for metabolomic analysis of leaves and inflorescences from A. cruentus was developed with HPLC-UV-DAD. Evaluation of linearity, limit of detection, limit of quantitation, precision, and recovery was used to validate the analytical method developed. Maximum total flavonoids contents (5.2 mg/g of lyophilized material) and cinnamic acid derivatives contents (0.6 mg/g of lyophilized material) were found in leaves. Using UV-Vis spectrophotometry, the maximum total betacyanin contents (74.4 mg/g of lyophilized material) and betaxanthin contents (31 mg/g of lyophilized material) were found in inflorescences. The leaf extract showed the highest activity in removing DPPH radicals. In vitro antidiabetic activity of extracts was performed with pancreatic α-glucosidase and intestinal α-amylase, and compared to acarbose. Both extracts exhibited a reduction in enzyme activity from 57 to 74%. Furthermore, the in vivo tests on normoglycemic murine models showed improved glucose homeostasis after sucrose load, which was significantly different from the control. In vitro antihypertensive activity of extracts was performed with angiotensin-converting enzyme and contrasted to captopril; both extracts exhibited a reduction of enzyme activity from 53 to 58%. The leaf extract induced a 45% relaxation in an ex vivo aorta model. In the molecular docking analysis, isoamaranthin and isogomphrenin-I showed predictive binding affinity for α-glucosidases (human maltase-glucoamylase and human sucrase-isomaltase), while catechin displayed binding affinity for human angiotensin-converting enzyme. The data from this study highlights the potential of A. cruentus as a functional food.
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Affiliation(s)
- Jesús Alfredo Araujo-León
- Unidad de Biología Integrativa, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico; (J.A.A.-L.); (L.G.B.-A.)
| | - Ivonne Sánchez-del Pino
- Unidad de Recursos Naturales, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico;
| | - Rolffy Ortiz-Andrade
- Facultad de Química, Universidad Autónoma de Yucatán (UADY), Mérida 97069, Yucatán, Mexico;
| | - Sergio Hidalgo-Figueroa
- CONAHCyT-División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica A.C., San Luis Potosí 78216, San Luis Potosí, Mexico;
| | - Areli Carrera-Lanestosa
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa 86280, Tabasco, Mexico;
| | - Ligia Guadalupe Brito-Argáez
- Unidad de Biología Integrativa, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico; (J.A.A.-L.); (L.G.B.-A.)
| | - Avel González-Sánchez
- Facultad de Ingeniería, Universidad Autónoma de Yucatán (UADY), Mérida 97203, Yucatán, Mexico; (A.G.-S.); (G.G.-V.)
| | - Germán Giácoman-Vallejos
- Facultad de Ingeniería, Universidad Autónoma de Yucatán (UADY), Mérida 97203, Yucatán, Mexico; (A.G.-S.); (G.G.-V.)
| | - Oswaldo Hernández-Abreu
- Centro de Investigación de Ciencia y Tecnología Aplicada de Tabasco, Universidad Juárez Autónoma de Tabasco (UJAT), Cunduacán 86690, Tabasco, Mexico;
| | - Sergio R. Peraza-Sánchez
- Unidad de Biotecnología, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico; (S.R.P.-S.); (A.X.-L.)
| | - Andrés Xingú-López
- Unidad de Biotecnología, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico; (S.R.P.-S.); (A.X.-L.)
| | - Víctor Aguilar-Hernández
- Unidad de Biología Integrativa, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico; (J.A.A.-L.); (L.G.B.-A.)
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Alvarado-López DA, Parralejo-Sanz S, Lobo MG, Cano MP. A Healthy Brazil Nut Beverage with Opuntia stricta var. dillenii Green Extract: Beverage Stability and Changes in Bioactives and Antioxidant Activity during Cold Storage. Foods 2024; 13:1237. [PMID: 38672912 PMCID: PMC11049168 DOI: 10.3390/foods13081237] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 03/28/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food disorders. Also, their fortification with different nutrients or healthy ingredients with the aim of improving plant-based health potential is actually gaining importance in the food industry. For this reason, the aim of the present investigation was the preparation of a healthy Brazil nut beverage enriched with Opuntia stricta var. dillenii pulp green extracts (ODPs), in order to produce a healthy plant-based beverage with improved nutritional characteristics. The microstructural characterization of the Brazil nut beverage, its stability during cold storage for up to 24 days at 5 °C, the composition of bioactive compounds provided via ODP extract (betalains and phenolic compounds), and their antioxidant activity were evaluated in this study. Green ODP extracts (0.5 and 1 g/100 g beverage) were added to a standardized Brazil nut beverage (reduced fat beverage). The characterization of the bioactive composition (betalains and phenolic compounds) of the elaborated beverage was achieved via HPLC (UV-vis and MS-QT of detection), and the antioxidant activity measurements via ORAC were also carried out. Optical microscopy, particle size, and Z potential analysis was conducted to characterize the structure of the Brazil nut beverages as food emulsions in which ODP extract was added. Most of the bioactive compounds from the green ODP extract added to the beverages showed good retention and remained stable throughout the 24 days of storage at 7 °C, with encapsulation efficiencies ranging from 98.34% to 92.35% for betalains and from 93.67% and 81.20% for phenolic compounds. According to the results of this study, Brazil nut beverage seems to be a healthy and efficient food emulsion system to encapsulate ODP extract rich in betalains and phenolic compounds, with high antioxidant activity, making possible the development of a Brazil nut beverage with improved health potential.
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Affiliation(s)
- Daniel A. Alvarado-López
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (D.A.A.-L.)
| | - Sara Parralejo-Sanz
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (D.A.A.-L.)
| | - M. Gloria Lobo
- Department of Crop Production in Tropical and Subtropical Areas, Instituto Canario de Investigaciones Agrarias (ICIA), 38297 Santa Cruz de Tenerife, Spain;
| | - M. Pilar Cano
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (D.A.A.-L.)
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Winkler TS, Vollmer SK, Dyballa-Rukes N, Metzger S, Stetter MG. Isoform-resolved genome annotation enables mapping of tissue-specific betalain regulation in amaranth. New Phytol 2024. [PMID: 38584577 DOI: 10.1111/nph.19736] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Accepted: 03/16/2024] [Indexed: 04/09/2024]
Abstract
Betalains are coloring pigments produced in some families of the order Caryophyllales, where they replace anthocyanins as coloring pigments. While the betalain pathway itself is well studied, the tissue-specific regulation of the pathway remains mostly unknown. We enhance the high-quality Amaranthus hypochondriacus reference genome and produce a substantially more complete genome annotation, incorporating isoform details. We annotate betalain and anthocyanin pathway genes along with their regulators in amaranth and map the genetic control and tissue-specific regulation of the betalain pathway. Our improved genome annotation allowed us to identify causal mutations that lead to a knock-out of red betacyanins in natural accessions of amaranth. We reveal the tissue-specific regulation of flower color via a previously uncharacterized MYB transcription factor, AhMYB2. Downregulation of AhMYB2 in the flower leads to reduced expression of key betalain enzyme genes and loss of red flower color. Our improved amaranth reference genome represents the most complete genome of amaranth to date and is a valuable resource for betalain and amaranth research. High similarity of the flower betalain regulator AhMYB2 to anthocyanin regulators and a partially conserved interaction motif support the co-option of anthocyanin regulators for the betalain pathway as a possible reason for the mutual exclusiveness of the two pigments.
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Affiliation(s)
- Tom S Winkler
- Institute for Plant Sciences and Cluster of Excellence on Plant Sciences (CEPLAS), University of Cologne, Cologne, 50674, Germany
| | - Susanne K Vollmer
- Institute for Plant Sciences and Cluster of Excellence on Plant Sciences (CEPLAS), University of Cologne, Cologne, 50674, Germany
- Heinrich Heine University, Duesseldorf, 40225, Germany
| | - Nadine Dyballa-Rukes
- MS Platform, Institute for Plant Sciences and Cluster of Excellence on Plant Sciences (CEPLAS), University of Cologne, Cologne, 50674, Germany
| | - Sabine Metzger
- MS Platform, Institute for Plant Sciences and Cluster of Excellence on Plant Sciences (CEPLAS), University of Cologne, Cologne, 50674, Germany
| | - Markus G Stetter
- Institute for Plant Sciences and Cluster of Excellence on Plant Sciences (CEPLAS), University of Cologne, Cologne, 50674, Germany
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Parralejo-Sanz S, Quereda-Moraleda I, Requena T, Cano MP. Encapsulation of Indicaxanthin-Rich Opuntia Green Extracts by Double Emulsions for Improved Stability and Bioaccessibility. Foods 2024; 13:1003. [PMID: 38611309 PMCID: PMC11012069 DOI: 10.3390/foods13071003] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Opuntia ficus-indica var. Colorada fruit is an important source of indicaxanthin, a betalain with antioxidant, anti-inflammatory, and neuromodulatory potential, proven in both in vitro and in vivo models. Other betalains and phenolic compounds with bioactive activities have also been identified in Colorada fruit extracts. These compounds may degrade by their exposure to different environmental factors, so in the present research, two double emulsion systems (W1/O/W2) were elaborated using Tween 20 (TW) and sodium caseinate (SC) as surfactants to encapsulate Colorada fruit pulp extracts, with the aim of enhancing their stability during storage. Encapsulation efficiencies of up to 97.3 ± 2.7%, particle sizes between 236 ± 4 and 3373 ± 64 nm, and zeta potential values of up to ∣46.2∣ ± 0.3 mV were obtained. In addition, the evaluation of the in vitro gastro-intestinal stability and bioaccessibility of the main individual bioactives was carried out by standardized INFOGEST© protocol, obtaining the highest values for the encapsulated extract bioactives in comparison with the non-encapsulated extract (control). Especially, TW double emulsion showed bioaccessibility values of up to 82.8 ± 1.5% for the main bioactives (indicaxanthin, piscidic acid, and isorhamnetin glucoxyl-rhamnosyl-pentoside 2 (IG2)), indicating a promising potential for its use as a functional natural colorant ingredient.
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Affiliation(s)
- Sara Parralejo-Sanz
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain (I.Q.-M.)
| | - Isabel Quereda-Moraleda
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain (I.Q.-M.)
| | - Teresa Requena
- Laboratory of Functional Biology of Lactic Bacteria, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain;
| | - M. Pilar Cano
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain (I.Q.-M.)
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Restivo I, Giardina IC, Barone R, Cilla A, Burgio S, Allegra M, Tesoriere L, Attanzio A. Indicaxanthin prevents eryptosis induced by cigarette smoke extract by interfering with active Fas-mediated signaling. Biofactors 2024. [PMID: 38520710 DOI: 10.1002/biof.2051] [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] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Accepted: 02/19/2024] [Indexed: 03/25/2024]
Abstract
A physiological mechanism of programmed cell death called eryptosis occurs in aged or damaged red blood cells (RBCs). Dysregulated eryptosis contributes to abnormal microcirculation and prothrombotic risk. Cigarette smoke extract (CSE) induces a p38 MAPK-initiated, Fas-mediated eryptosis, activating the death-inducing signaling complex (DISC). Indicaxanthin (Ind) from cactus pear fruits, is a bioavailable dietary phytochemical in humans and it is able to incorporate into RBCs enhancing their defense against numerous stimuli. This in vitro work shows that Ind, at concentrations that mimic plasma concentrations after a fruit meal, protects erythrocytes from CSE-induced eryptosis. CSE from commercial cigarettes was prepared in aqueous solution using an impinger air sampler and nicotine content was determined. RBCs were treated with CSE for 3 h in the absence or presence of increasing concentrations of Ind (from 1 to 5 μM). Cytofluorimetric measurements indicated that Ind reduced CSE-induced phosphatidylserine externalization and ceramide formation in a concentration-dependent manner. Confocal microscopy visualization and coimmunoprecipitation experiments revealed that Ind prevented both CSE-triggered Fas aggregation and FasL/FADD/caspase 8 recruitment in the membrane, indicating inhibition of DISC assembly. Ind inhibited the phosphorylation of p38 MAPK, caspase-8/caspase-3 cleavage, and caspase-3 activity induced by CSE. Finally, Ind reduced CSE-induced ATP depletion and restored aminophospholipid translocase activity impaired by CSE treatment. In conclusion, Ind concentrations comparable to nutritionally relevant plasma concentrations, can prevent Fas-mediated RBC death signaling induced by CSE, which suggests that dietary intake of cactus pear fruits may limit the deleterious effects of cigarette smoking.
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Affiliation(s)
- Ignazio Restivo
- Department of Biological, Chemical and Pharmaceutical Science and Technologies, Università degli Studi di Palermo, Palermo, Italy
| | - Ilenia Concetta Giardina
- Department of Biological, Chemical and Pharmaceutical Science and Technologies, Università degli Studi di Palermo, Palermo, Italy
| | - Rosario Barone
- Department of Biomedicine, Neuroscience and Advanced Diagnostics, Section of Human Anatomy, Università di Palermo, Palermo, Italy
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Burjassot, Valencia, Spain
| | - Stefano Burgio
- Department of Biomedicine, Neuroscience and Advanced Diagnostics, Section of Human Anatomy, Università di Palermo, Palermo, Italy
| | - Mario Allegra
- Department of Biological, Chemical and Pharmaceutical Science and Technologies, Università degli Studi di Palermo, Palermo, Italy
| | - Luisa Tesoriere
- Department of Biological, Chemical and Pharmaceutical Science and Technologies, Università degli Studi di Palermo, Palermo, Italy
| | - Alessandro Attanzio
- Department of Biological, Chemical and Pharmaceutical Science and Technologies, Università degli Studi di Palermo, Palermo, Italy
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Tzanova MT, Yaneva Z, Ivanova D, Toneva M, Grozeva N, Memdueva N. Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues. Foods 2024; 13:605. [PMID: 38397582 PMCID: PMC10887973 DOI: 10.3390/foods13040605] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/09/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and yellow), which are very sensitive to exposure to light, air, high temperatures, and chemicals. Stability and diversity in terms of color can be optimized by using environmentally friendly and selective extraction processes that provide a balance between efficacy, safety, and stability of the resulting extracts. Green solvents like water, supercritical fluids, natural deep eutectic solvents, and ionic liquids are the most proper green solvents when combined with different extraction techniques like maceration, supercritical extraction, and ultrasound-assisted or microwave-assisted extraction. The choice of the right extracting agent is crucial for the selectivity of the extraction method and the stability of the prepared colorant. The present work reviews the green solvents used for the extraction of natural food colorants from plants and focuses on the issues related to the selectivity and stability of the products extracted.
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Affiliation(s)
- Milena Tankova Tzanova
- Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, Bulgaria; (N.G.); (N.M.)
| | - Zvezdelina Yaneva
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, Bulgaria; (Z.Y.); (D.I.); (M.T.)
| | - Donika Ivanova
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, Bulgaria; (Z.Y.); (D.I.); (M.T.)
- Medical Faculty, Department of Medicinal Chemistry and Biochemistry, Trakia University, 6000 Stara Zagora, Bulgaria
| | - Monika Toneva
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, Bulgaria; (Z.Y.); (D.I.); (M.T.)
| | - Neli Grozeva
- Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, Bulgaria; (N.G.); (N.M.)
| | - Neli Memdueva
- Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, Bulgaria; (N.G.); (N.M.)
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7
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Lacerda VR, Bastante CC, Machado ND, Vieites RL, Casas Cardoso L, Mantell-Serrano C. Supercritical extraction of betalains from the peel of different pitaya species. J Sci Food Agric 2024. [PMID: 38353869 DOI: 10.1002/jsfa.13383] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 02/09/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024]
Abstract
BACKGROUND Pitaya is a fruit with high consumer acceptance and health benefits. Pitaya peel is a waste product with potential in the food industry, as an antioxidant enrichment and natural colouring. Therefore, there is an interest in recovering its constituents and searching for pitaya species with greater potential. This work aimed to obtain bioactive extracts from the dried peel of pitaya fruits of the species Selenicereus monacanthus (Lem.), S. costaricensis W. and S. undatus H. using supercritical fluids at different pressures (100, 250 and 400 bar) and ethanol-water 15% v/v or ethanol 100% as co-solvents. The extraction yield, antioxidant activity, colour and total betalain content were evaluated. RESULTS The extract obtained from S. monacanthus showed the highest extraction yield (49.6 g kg-1 ), followed by S. costaricensis (27.5 g kg-1 ) and S. undatus (17.7 g kg-1 ) at 400 bar and 35 °C using ethanol 15%, v/v. The antioxidant capacity was strongly influenced by pressure, favouring the obtaining of betalain-rich extracts at higher pressures, especially in the species S. costaricensis (0.6 g kg-1 ) and S. monacanthus (0.3 g kg-1 ). To improve the extraction of S. undatus (the most cultivated species), the procedure of subsequential extractions was applied. This procedure considerably increased the extraction yield, antioxidant activity and total content of betalains. The use of ethanol 100% provided more bioactive fractions and achieved a good separation of betalains. CONCLUSION The supercritical extraction method can overcome the challenge of efficiently extracting compounds from pitaya peel, due to the presence of bioactive compounds of great polarity. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Vander Rocha Lacerda
- Department of Vegetable Production (Horticulture), School of Agriculture, São Paulo State University (UNESP), Botucatu, Brazil
| | - Cristina Cejudo Bastante
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, Spain
| | - Noelia D Machado
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, Spain
| | - Rogério Lopes Vieites
- Department of Vegetable Production (Horticulture), School of Agriculture, São Paulo State University (UNESP), Botucatu, Brazil
| | - Lourdes Casas Cardoso
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, Spain
| | - Casimiro Mantell-Serrano
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, Spain
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Sutor-Świeży K, Górska R, Kumorkiewicz-Jamro A, Dziedzic E, Bieniasz M, Mielczarek P, Popenda Ł, Pasternak K, Tyszka-Czochara M, Baj-Krzyworzeka M, Stefańska M, Błyszczuk P, Wybraniec S. Basella alba L. (Malabar Spinach) as an Abundant Source of Betacyanins: Identification, Stability, and Bioactivity Studies on Natural and Processed Fruit Pigments. J Agric Food Chem 2024; 72:2943-2962. [PMID: 38301126 PMCID: PMC10870984 DOI: 10.1021/acs.jafc.3c06225] [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] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 12/01/2023] [Accepted: 12/15/2023] [Indexed: 02/03/2024]
Abstract
The antioxidant and anti-inflammatory activities of acylated and decarboxylated gomphrenins, as well as Basella alba L. fruit extract, were investigated in relation to gomphrenin, known for its high biological potential. The most abundant natural acylated gomphrenins, namely, 6'-O-E-caffeoyl-gomphrenin (malabarin) and 6'-O-E-4-coumaroyl-gomphrenin (globosin), were isolated from B. alba extract for the studies. In addition, controlled thermal decarboxylation of gomphrenin in the purified B. alba extract at 65-75 °C resulted in the formation of the most prevalent decarboxylated products, including 17-decarboxy-gomphrenin and 2,17-bidecarboxy-gomphrenin, along with their isoforms. The structures of the decarboxylated pigments were confirmed by NMR analyses. Exploring the matrix effect on pigment reactivity revealed a tremendous increase in the stability of all betacyanins after the initial stage of extract purification using a cation exchanger under various conditions. This indicates the removal of a substantial portion of the unfavorable matrix from the extract, which presumably contains reactive species that could otherwise degrade the pigments. Furthermore, the high concentration of citrates played a significant role in favoring the formation of 2-decarboxy-gomphrenin to a considerable extent. In vitro screening experiments revealed that the tested compounds demonstrated strong anti-inflammatory properties in lipopolysaccharide (LPS)-activated human macrophages. This effect encompassed the selective inhibition of cytokine and chemokine release from activated macrophages, modulation of the chemotactic activity of immune cells, and the regulation of tissue remodeling mediators' release.
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Affiliation(s)
- Katarzyna Sutor-Świeży
- Department
C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Krakow 31-155, Poland
| | - Renata Górska
- Department
C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Krakow 31-155, Poland
| | - Agnieszka Kumorkiewicz-Jamro
- Department
C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Krakow 31-155, Poland
- South
Australian Health and Medical Research Institute, Adelaide 5000, SA, Australia
- Faculty
of Health and Medical Sciences, University
of Adelaide, Adelaide 5000, SA, Australia
| | - Ewa Dziedzic
- Faculty
of Biotechnology and Horticulture, University
of Agriculture in Krakow, al. 29 Listopada 54, Krakow 31-425, Poland
| | - Monika Bieniasz
- Faculty
of Biotechnology and Horticulture, University
of Agriculture in Krakow, al. 29 Listopada 54, Krakow 31-425, Poland
| | - Przemysław Mielczarek
- Department
of Analytical Chemistry and Biochemistry, Faculty of Materials Science
and Ceramics, AGH University of Science
and Technology, al. Adama Mickiewicza 30, Krakow 30-059, Poland
- Laboratory
of Proteomics and Mass Spectrometry, Maj Institute of Pharmacology, Polish Academy of Sciences, ul. Smętna 12, Krakow 31-343, Poland
| | - Łukasz Popenda
- NanoBioMedical
Centre, Adam Mickiewicz University, ul. Wszechnicy Piastowskiej 3, Poznan 61-614, Poland
| | - Karol Pasternak
- Institute
of Bioorganic Chemistry, Polish Academy
of Sciences, ul. Noskowskiego
12/14, Poznan 61-704, Poland
| | | | - Monika Baj-Krzyworzeka
- Faculty
of Medicine, Department of Clinical Immunology, Institute of Pediatrics, Jagiellonian University Medical College, Kraków 30-688, Poland
| | - Monika Stefańska
- Faculty
of Medicine, Department of Clinical Immunology, Institute of Pediatrics, Jagiellonian University Medical College, Kraków 30-688, Poland
| | - Przemysław Błyszczuk
- Faculty
of Medicine, Department of Clinical Immunology, Institute of Pediatrics, Jagiellonian University Medical College, Kraków 30-688, Poland
| | - Sławomir Wybraniec
- Department
C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Krakow 31-155, Poland
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9
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Gómez-López I, Eseberri I, Cano MP, Portillo MP. Anti-Obesity Effect of Different Opuntia stricta var. dillenii's Prickly Pear Tissues and Industrial By-Product Extracts in 3T3-L1 Mature Adipocytes. Nutrients 2024; 16:499. [PMID: 38398824 PMCID: PMC10892177 DOI: 10.3390/nu16040499] [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: 12/23/2023] [Revised: 02/03/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Opuntia stricta var. dillenii fruit is a source of phytochemicals, such as betalains and phenolic compounds, which may play essential roles in health promotion. The aim of this research was to study the triglyceride-lowering effect of green extracts, obtained from Opuntia stricta var. dillenii fruit (whole fruit, pulp, peel, and industrial by-products (bagasse)) in 3T3-L1 mature adipocytes. The cells were treated on day 12, for 24 h, after the induction of differentiation with the extracts, at doses of 10, 25, 50, or 100 μg/mL. The expression of genes (PCR-RT) and proteins (Western blot) involved in fatty acid synthesis, fatty acid uptake, triglyceride assembly, and triglyceride mobilisation was determined. The fruit pulp extraction yielded the highest levels of betalains, whereas the peel displayed the greatest concentration of phenolic compounds. The extracts from whole fruit, peel and pulp were effective in reducing triglyceride accumulation at doses of 50 μg/mL or higher. Bagasse did not show this effect. The main mechanisms of action underpinning this outcome encompass a reduction in fatty acids synthesis (de novo lipogenesis), thus limiting their availability for triglyceride formation, alongside an increase in triglyceride mobilisation. However, their reliance is contingent upon the specific Opuntia extract.
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Affiliation(s)
- Iván Gómez-López
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (I.G.-L.); (M.P.C.)
- Nutrition and Obesity Group, Department of Nutrition and Food Science, Faculty of Pharmacy and Lucio Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain;
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), 01006 Vitoria-Gasteiz, Spain
| | - Itziar Eseberri
- Nutrition and Obesity Group, Department of Nutrition and Food Science, Faculty of Pharmacy and Lucio Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain;
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), 01006 Vitoria-Gasteiz, Spain
- BIOARABA Institute of Health, 01006 Vitoria-Gasteiz, Spain
| | - M. Pilar Cano
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (I.G.-L.); (M.P.C.)
| | - María P. Portillo
- Nutrition and Obesity Group, Department of Nutrition and Food Science, Faculty of Pharmacy and Lucio Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain;
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), 01006 Vitoria-Gasteiz, Spain
- BIOARABA Institute of Health, 01006 Vitoria-Gasteiz, Spain
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10
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Ornelas García IG, Guerrero Barrera AL, Avelar González FJ, Chávez Vela NA, Gutiérrez Montiel D. Bougainvillea glabra Choisy (Nyctinaginacea): review of phytochemistry and antimicrobial potential. Front Chem 2023; 11:1276514. [PMID: 37927559 PMCID: PMC10620508 DOI: 10.3389/fchem.2023.1276514] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Accepted: 09/22/2023] [Indexed: 11/07/2023] Open
Abstract
The Bougainvillea glabra or bougainvillea is a climbing plant native from South America belonging to the Nyctaginaceae family. The bougainvillea is recognized worldwide for its horticultural importance, due to the color of its bracts, commonly known as "flowers," made up of bracts, which are the striking parts, and the true flowers, which are white and small. Bougainvillea is widely known in traditional medicine to treat respiratory diseases such as cough, asthma, and bronchitis, gastrointestinal diseases, also for its antibacterial and insecticidal capacity. The antimicrobial potential of the involucre of this plant has not been studied, despite research showing a high phytochemical presence of secondary metabolites such as alkanes, phenols, terpenes, and betalains. This review compiles information about the traditional uses of B. glabra, its botanical description, ecological relevance, phytochemistry, antimicrobial and antibiofilm activity, such as the toxicology of bracts and flowers.
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Affiliation(s)
- Ingrid G. Ornelas García
- Centro de Ciencias Básicas, Laboratorio de Biología Celular y Tisular, Departamento de Morfología, Universidad Autónoma de Aguascalientes (UAA), Aguascalientes, Mexico
| | - Alma L. Guerrero Barrera
- Centro de Ciencias Básicas, Laboratorio de Biología Celular y Tisular, Departamento de Morfología, Universidad Autónoma de Aguascalientes (UAA), Aguascalientes, Mexico
| | - Francisco J. Avelar González
- Centro de Ciencias Básicas, Laboratorio de Estudios Ambientales, Departamento de Fisiología y Farmacología, Universidad Autónoma de Aguascalientes (UAA), Aguascalientes, Mexico
| | - Norma A. Chávez Vela
- Laboratorio de Biotecnología, Centro de Ciencias Básicas, Departamento Ingeniería Bioquímica, Aguascalientes, Mexico
| | - Daniela Gutiérrez Montiel
- Centro de Ciencias Básicas, Laboratorio de Biología Celular y Tisular, Departamento de Morfología, Universidad Autónoma de Aguascalientes (UAA), Aguascalientes, Mexico
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11
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Kumorkiewicz-Jamro A, Górska R, Krok-Borkowicz M, Mielczarek P, Popenda Ł, Lystvan K, Pamuła E, Wybraniec S. Unveiling Alternative Oxidation Pathways and Antioxidant and Cardioprotective Potential of Amaranthin-Type Betacyanins from Spinach-like Atriplex hortensis var. ' Rubra'. J Agric Food Chem 2023; 71:15017-15034. [PMID: 37791532 PMCID: PMC10591473 DOI: 10.1021/acs.jafc.3c03044] [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] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 08/30/2023] [Accepted: 09/13/2023] [Indexed: 10/05/2023]
Abstract
A comprehensive oxidation mechanism was investigated for amaranthin-type betacyanins with a specific glucuronosylglucosyl moiety isolated from Atriplex hortensis 'rubra' using liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) and LC-Quadrupole-Orbitrap-MS (LC-Q-Orbitrap-MS). By employing one-dimensional (1D) and two-dimensional (2D) NMR, this study elucidates the chemical structures of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)-oxidized celosianins for the first time. These findings demonstrate alternative oxidation pathways for acylated betacyanins compared to well-known betanidin, betanin, and gomphrenin pigments. Contrary to previous research, we uncover the existence of 17-decarboxy-neo- and 2,17-bidecarboxy-xanneo-derivatives as the initial oxidation products without the expected 2-decarboxy-xan forms. These oxidized compounds demonstrated potent free radical scavenging properties. Celosianin (IC50 = 23 μg/mL) displayed slightly higher antioxidant activity compared to oxidized forms, 17-decarboxy-neocelosianin (IC50 = 34 μg/mL) and 2,17-bidecarboxy-xanneocelosianin (IC50 = 29 μg/mL). The oxidized compounds showed no cytotoxic effects on H9c2 rat cardiomyoblasts (0.1-100 μg/mL). Additionally, treatment of H9c2 cells with the oxidized compounds (0.1-10 μg/mL) elevated glutathione levels and exhibited protective effects against H2O2-induced cell death. These findings have significant implications for understanding the impact of oxidation processes on the structures and biological activities of acylated betalains, providing valuable insights for future studies of the bioavailability and biological mechanism of their action in vivo.
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Affiliation(s)
- Agnieszka Kumorkiewicz-Jamro
- Department
of Chemical Technology and Environmental Analysis, Faculty of Chemical
Engineering and Technology, Cracow University
of Technology, Warszawska 24, 31-155 Cracow, Poland
- South
Australian Health and Medical Research Institute, Adelaide 5000, SA, Australia
- Faculty
of Health and Medical Sciences, University
of Adelaide, Adelaide 5000, SA, Australia
| | - Renata Górska
- Department
of Chemical Technology and Environmental Analysis, Faculty of Chemical
Engineering and Technology, Cracow University
of Technology, Warszawska 24, 31-155 Cracow, Poland
| | - Małgorzata Krok-Borkowicz
- Department
of Biomaterials and Composites, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Al. Mickiewicza 30, 30-059 Cracow, Poland
| | - Przemysław Mielczarek
- Department
of Analytical Chemistry and Biochemistry, Faculty of Materials Science
and Ceramics, AGH University of Science
and Technology, Al. Mickiewicza
30, 30059 Cracow, Poland
- Laboratory
of Proteomics and Mass Spectrometry, Maj Institute of Pharmacology, Polish Academy of Sciences, Smętna 12, 31-343 Cracow, Poland
| | - Łukasz Popenda
- NanoBioMedical
Centre, Adam Mickiewicz University, Wszechnicy Piastowskiej 3, 61-614 Poznań, Poland
| | - Kateryna Lystvan
- Department
of Genetic Engineering, Institute of Cell
Biology and Genetic Engineering of National Academy of Sciences of
Ukraine (NASU), Academika
Zabolotnoho, 148, 03143 Kyiv, Ukraine
| | - Elżbieta Pamuła
- Department
of Biomaterials and Composites, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Al. Mickiewicza 30, 30-059 Cracow, Poland
| | - Sławomir Wybraniec
- Department
of Chemical Technology and Environmental Analysis, Faculty of Chemical
Engineering and Technology, Cracow University
of Technology, Warszawska 24, 31-155 Cracow, Poland
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12
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Da Silva DVT, Baião DDS, Magalhães A, Almeida NF, Conte CA, Paschoalin VMF. Combining Conventional Organic Solvent Extraction, Ultrasound-Assisted Extraction, and Chromatographic Techniques to Obtain Pure Betanin from Beetroot for Clinical Purposes. Antioxidants (Basel) 2023; 12:1823. [PMID: 37891902 PMCID: PMC10604211 DOI: 10.3390/antiox12101823] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/21/2023] [Accepted: 09/28/2023] [Indexed: 10/29/2023] Open
Abstract
Red beetroot extract (E162) is a natural colorant that owes its color to betanin, its major red pigment. Betanin displays remarkable antioxidant, anti-inflammatory, and chemoprotective properties mediated by its structure and influence on gene expression. However, the betanin employed in most preclinical assays is a beetroot extract diluted in dextrin, not pure betanin, as no isolated compound is commercially available. This makes its use inaccurate concerning product content estimates and biological effect assessments. Herein, a combination of conventional extraction under orbital shaking and ultrasound-assisted extraction (UAE) to purify betanin by semi-preparative HPLC was performed. The employed methodology extracts betalains at over a 90% yield, achieving 1.74 ± 0.01 mg of pure betanin/g beetroot, a 41% yield from beetroot contents increasing to 50 %, considering the betalains pool. The purified betanin exhibited an 85% purity degree against 32 or 72% of a commercial standard evaluated by LC-MS or HPLC methods, respectively. The identity of purified betanin was confirmed by UV-Vis, LC-MS, and 1H NMR. The combination of a conventional extraction, UAE, and semi-preparative HPLC allowed for betanin purification with a high yield, superior purity, and almost three times more antioxidant power compared to commercial betanin, being, therefore, more suitable for clinical purposes.
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Affiliation(s)
| | | | | | | | | | - Vania Margaret Flosi Paschoalin
- Instituto de Química, Programa de Pós-Graduação em Ciência de Alimentos e Programa de Pós-Graduação em Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (D.V.T.D.S.); (D.d.S.B.); (A.M.); (N.F.A.); (C.A.C.J.)
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Guerrero-Rubio MA, Walker-Hale N, Guo R, Sheehan H, Timoneda A, Gandia-Herrero F, Brockington SF. Are seven amino acid substitutions sufficient to explain the evolution of high l-DOPA 4,5-dioxygenase activity leading to betalain pigmentation? Revisiting the gain-of-function mutants of Bean et al. (2018). New Phytol 2023; 239:2265-2276. [PMID: 37243529 DOI: 10.1111/nph.18981] [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] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 01/27/2023] [Indexed: 05/29/2023]
Abstract
This work revisits a publication by Bean et al. (2018) that reports seven amino acid substitutions are essential for the evolution of l-DOPA 4,5-dioxygenase (DODA) activity in Caryophyllales. In this study, we explore several concerns which led us to replicate the analyses of Bean et al. (2018). Our comparative analyses, with structural modelling, implicate numerous residues additional to those identified by Bean et al. (2018), with many of these additional residues occurring around the active site of BvDODAα1. We therefore replicated the analyses of Bean et al. (2018) to re-observe the effect of their original seven residue substitutions in a BvDODAα2 background, that is the BvDODAα2-mut3 variant. Multiple in vivo assays, in both Saccharomyces cerevisiae and Nicotiana benthamiana, did not result in visible DODA activity in BvDODAα2-mut3, with betalain production always 10-fold below BvDODAα1. In vitro assays also revealed substantial differences in both catalytic activity and pH optima between BvDODAα1, BvDODAα2 and BvDODAα2-mut3 proteins, explaining their differing performance in vivo. In summary, we were unable to replicate the in vivo analyses of Bean et al. (2018), and our quantitative in vivo and in vitro analyses suggest a minimal effect of these seven residues in altering catalytic activity of BvDODAα2. We conclude that the evolutionary pathway to high DODA activity is substantially more complex than implied by Bean et al. (2018).
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Affiliation(s)
| | - Nathanael Walker-Hale
- Department of Plant Sciences, University of Cambridge, Tennis Court Road, CB2 3EA, Cambridge, UK
| | - Rui Guo
- Department of Plant Sciences, University of Cambridge, Tennis Court Road, CB2 3EA, Cambridge, UK
| | - Hester Sheehan
- Department of Plant Sciences, University of Cambridge, Tennis Court Road, CB2 3EA, Cambridge, UK
| | - Alfonso Timoneda
- Department of Plant Sciences, University of Cambridge, Tennis Court Road, CB2 3EA, Cambridge, UK
| | - Fernando Gandia-Herrero
- Departamento de Bioquímica y Biología Molecular A, Unidad Docente de Biología, Facultad de Veterinaria, Regional Campus of International Excellence 'Campus Mare Nostrum', Universidad de Murcia, 30100, Murcia, Spain
| | - Samuel F Brockington
- Department of Plant Sciences, University of Cambridge, Tennis Court Road, CB2 3EA, Cambridge, UK
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14
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Chen K, Yu Y, Zhang Z, Hu B, Liu X, James AA, Tan A. Engineering a complex, multiple enzyme-mediated synthesis of natural plant pigments in the silkworm, Bombyx mori. Proc Natl Acad Sci U S A 2023; 120:e2306322120. [PMID: 37549256 PMCID: PMC10433459 DOI: 10.1073/pnas.2306322120] [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: 04/19/2023] [Accepted: 06/27/2023] [Indexed: 08/09/2023] Open
Abstract
Plants produce various pigments that not only appear as attractive colors but also provide valuable resources in applications in daily life and scientific research. Biosynthesis pathways for these natural plant pigments are well studied, and most have multiple enzymes that vary among plant species. However, adapting these pathways to animals remains a challenge. Here, we describe successful biosynthesis of betalains, water-soluble pigments found only in a single plant order, Caryophyllales, in transgenic silkworms by coexpressing three betalain synthesis genes, cytochrome P450 enzyme CYP76AD1, DOPA 4,5-dioxygenase, and betanidin 5-O-glucosyltransferase. Betalains can be synthesized in various tissues under the control of the ubiquitous IE1 promoter but accumulate mainly in the hemolymph with yields as high as 274 μg/ml. Additionally, transformed larvae and pupae show a strong red color easily distinguishable from wild-type animals. In experiments in which expression is controlled by the promoter of silk gland-specific gene, fibroin heavy-chain, betalains are found predominantly in the silk glands and can be secreted into cocoons through spinning. Betalains in transformed cocoons are easily recovered from cocoon shells in water with average yields reaching 14.4 μg/mg. These data provide evidence that insects can synthesize natural plant pigments through a complex, multiple enzyme-mediated synthesis pathway. Such pigments also can serve as dominant visible markers in insect transgenesis applications. This study provides an approach to producing valuable plant-derived compounds by using genetically engineered silkworms as a bioreactor.
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Affiliation(s)
- Kai Chen
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang212100, China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agriculture and Rural Affairs, The Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang212100, China
| | - Ye Yu
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang212100, China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agriculture and Rural Affairs, The Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang212100, China
| | - Zhongjie Zhang
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang212100, China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agriculture and Rural Affairs, The Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang212100, China
| | - Bo Hu
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang212100, China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agriculture and Rural Affairs, The Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang212100, China
| | - Xiaojing Liu
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang212100, China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agriculture and Rural Affairs, The Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang212100, China
| | - Anthony A. James
- Department of Microbiology and Molecular Genetics, University of California, Irvine, CA92697-3900
- Department of Molecular Biology and Biochemistry, University of California, Irvine, CA92697-3900
| | - Anjiang Tan
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang212100, China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agriculture and Rural Affairs, The Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang212100, China
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15
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Fernando GSN, Sergeeva NN, Vagkidis N, Chechik V, Marshall LJ, Boesch C. Differential Effects of Betacyanin and Betaxanthin Pigments on Oxidative Stress and Inflammatory Response in Murine Macrophages. Mol Nutr Food Res 2023; 67:e2200583. [PMID: 37203590 DOI: 10.1002/mnfr.202200583] [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: 08/31/2022] [Revised: 04/02/2023] [Indexed: 05/20/2023]
Abstract
SCOPE Betalain pigments are increasingly highlighted for their bioactive and anti-inflammatory properties, although research is lacking to demonstrate contributions of individual betalains. The work herein aimed to compare effects of four main betalains on inflammatory and cell-protective markers and to highlight potential structure-related relationships of the two main subgroups: betacyanins vs betaxanthins. METHODS AND RESULTS Murine RAW 264.7 macrophages were stimulated with bacterial lipopolysaccharide following incubation with betacyanins (betanin, neobetanin) and betaxanthins (indicaxanthin, vulgaxanthin I) in concentrations from 1 to 100 µM. All betalains suppressed expression of pro-inflammatory markers IL-6, IL-1β, iNOS, and COX-2 with tendency for stronger effects of betacyanins compared to betaxanthins. In contrast, HO-1 and gGCS showed mixed and only moderate induction, while more emphasized effects were observed for betacyanins. While all betalains suppressed mRNA levels of NADPH oxidase 2 (NOX-2), a superoxide generating enzyme, only betacyanins were able to counteract hydrogen peroxide induced reactive oxygen species (ROS) generation, in alignment with their radical scavenging potential. Furthermore, betaxanthins exerted pro-oxidant properties, elevating ROS production beyond hydrogen peroxide stimulation. CONCLUSION In summary, all betalains display anti-inflammatory properties, although only betacyanins demonstrate radical scavenging capacities, indicating potential differing responses under oxidative stress conditions, which requires further research.
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Affiliation(s)
- Ganwarige Sumali N Fernando
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
- Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna, Kamburupitiya, 81100, Sri Lanka
| | - Natalia N Sergeeva
- School of Design and the Leeds Institute of Textile and Colour, University of Leeds, Leeds, LS2 9JT, UK
| | - Nikolaos Vagkidis
- Department of Chemistry, University of York, York YO10 5DD, Heslington, UK
| | - Victor Chechik
- Department of Chemistry, University of York, York YO10 5DD, Heslington, UK
| | - Lisa J Marshall
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
| | - Christine Boesch
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
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16
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Liu S, Wang X, Peng L. Comparative Transcriptomic Analysis of the Metabolism of Betalains and Flavonoids in Red Amaranth Hypocotyl under Blue Light and Dark Conditions. Molecules 2023; 28:5627. [PMID: 37570597 PMCID: PMC10420052 DOI: 10.3390/molecules28155627] [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: 06/19/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 08/13/2023] Open
Abstract
Amaranth plants contain abundant betalains and flavonoids. Anthocyanins are important flavonoids; however, they cannot coexist in the same plant with betalains. Blue light influences metabolite synthesis and hypocotyl elongation; accordingly, analyses of its effects on betalain and flavonoid biosynthesis in Amaranthus tricolor may provide insight into the distribution of these plant pigments. We analyzed the betalain and flavonoid content and transcriptome profiles in amaranth hypocotyls under blue light and dark conditions. Furthermore, we analyzed the expression patterns of key genes related to betalains and flavonoids. Amaranth hypocotyls were shorter and redder and showed higher betalain and flavonoid content under blue light than in dark conditions. Key genes involved in the synthesis of betalains and flavonoids were upregulated under blue light. The gene encoding DELLA was also upregulated. These results suggest that blue light favors the synthesis of both betalains and flavonoids via the suppression of bioactive gibberellin and the promotion of DELLA protein accumulation, which also suppresses hypocotyl elongation. The metabolite profiles differed between plants under blue light and dark conditions. These findings improve our understanding of the environmental cues and molecular mechanisms underlying pigment variation in Amaranthus.
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Affiliation(s)
- Shengcai Liu
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Xiao Wang
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Liyun Peng
- State Key Laboratory of Conservation and Utilization of Subtropical Agro-Bioresources, College of Life Science and Technology, Guangxi University, Nanning 530005, China;
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17
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Yahia EM, Victoria-Campos CI, Gonzalez-Nava C. Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages. J Food Sci 2023. [PMID: 37326342 DOI: 10.1111/1750-3841.16663] [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: 02/21/2023] [Accepted: 05/23/2023] [Indexed: 06/17/2023]
Abstract
Garambullo (Myrtillocactus geometrizans) is endemic in México, and although popularly consumed locally, its nutritional characteristics and value have not been studied in details. The objective of this work was to investigate the bioactive compounds and antioxidant activity in garambullo fruit from different sites at three ripening stages. Fruit from the three ripening stages (red, purple, and dark purple) were investigated for their physicochemical characteristics, hydrophilic (phenolic compounds, betalains, and ascorbic acid), and lipophilic (carotenoids, tocopherols, and fatty acids) bioactive compounds, using spectrophotometry, gas chromatography (GC-FID), and high-pressure liquid chromatography coupled to mass spectrometry (HPLC/DAD-ESI-MS). The antioxidant capacity was measured with the 2,2'-diphenyl-1-picrylhydrazyl and the ferric-ion-reducing antioxidant power assays. The color components of the fruit, chroma and a* values increased, whereas lightness (L*) and b* significantly decreased during ripening. Five betacyanins and four betaxanthins were tentatively identified with HPLC/DAD-ESI-MS, and betacyanins were more abundant than betaxanthins. Betalains content and antioxidant capacity of hydrophilic extracts significantly increased during ripening. Ten phenolic compounds were identified, with ferulic acid being the most abundant. Tocopherols were low (0.023-0.033 mg/100 g fw). Five fatty acids were abundant, and linoleic acid was the most important. Phenolic compounds, ascorbic acid, total carotenoids, and fatty acids decreased during fruit ripening. Garambullo fruit is rich in phytochemical compounds of importance for human nutrition and health. PRACTICAL APPLICATION: The physicochemical and bioactive compounds characterization in garambullo fruit is important to establish maturation and harvesting indices, postharvest strategies to preserve fruit quality and prolong postharvest life, promote the consumption and utilization of the fruit, and the designing of proper functional foods. In addition, the knowledge on the bioactive components might be useful to include this fruit in personalized nutritional approaches for patients with risks of certain chronic diseases. The methodology used in this study could be useful for the study of other fruits, especially those from the Cactaceae family.
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Affiliation(s)
- Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, Querétaro, México
| | | | - Catalina Gonzalez-Nava
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, Querétaro, México
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Popescu V, Blaga AC, Cașcaval D, Popescu A. Beta vulgaris L.-A Source with a Great Potential in the Extraction of Natural Dyes Intended for the Sustainable Dyeing of Wool. Plants (Basel) 2023; 12:1933. [PMID: 37653849 PMCID: PMC10222782 DOI: 10.3390/plants12101933] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/03/2023] [Accepted: 05/06/2023] [Indexed: 09/02/2023]
Abstract
Beta vulgaris L. is a biennial plant easily accessible all over the world, rich in various biologically active compounds, especially a class of extremely bioactive pigments known as betalains. These dyes predominate in the pulp and peels of beetroot, which is why they can be valorized in food, medicine or in the textile industry. In this work, betalains extractions were carried out applying 3 sustainable options: (1) dissolving/solubilizing betalains in water; (2) extraction under pressure; (3) extraction assisted by an enzyme/pectinase. The obtained extracts were analyzed in the UV-Vis domain, which allowed their characterization by determining the total monomeric anthocyanins, color density (control), polymeric density and browning index. The HPLC-MS analysis highlighted the extracts composition. The colors characteristics were determined through CIELab measurements. The performances of these 3 extracts, during green dyeing (without mordants), were evaluated according to the color characteristics (L*, a*, b* and K/S) of the dyed wool samples under different conditions: pH, temperature, duration of dyeing and volume of extract and stabilizers (Vitamin E and EDTA). Betalains can be considered acid dyes, with a low affinity for wool, which in a pronounced acidic environment dye the wool in an intense, uniform way and with good resistance to washing and rubbing.
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Affiliation(s)
- Vasilica Popescu
- Department of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania
| | - Alexandra Cristina Blaga
- Department of Organic, Biochemical and Food Engineering, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania; (A.C.B.); (D.C.)
| | - Dan Cașcaval
- Department of Organic, Biochemical and Food Engineering, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania; (A.C.B.); (D.C.)
| | - Andrei Popescu
- Department of Mechanical Engineering, Mechatronics and Robotics, Faculty of Mechanical Engineering, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania;
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Kruszewski B, Domian E, Nowacka M. Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot ( Beta vulgaris L.) Juice. Molecules 2023; 28:molecules28052018. [PMID: 36903265 PMCID: PMC10004726 DOI: 10.3390/molecules28052018] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [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: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/20/2023] [Indexed: 02/24/2023] Open
Abstract
High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice. Combinations of the following HPH parameters were tested: the pressure used (50, 100, 140 MPa), the number of cycles (1 and 3) and the applied cooling or no cooling. The physicochemical analysis of the obtained beetroot juices was based on the determination of the extract, acidity, turbidity, viscosity and color values. Use of higher pressures and a greater number of cycles reduces the turbidity (NTU) of the juice. Moreover, in order to maintain the highest possible extract content and a slight color change of the beetroot juice, it was crucial to perform sample cooling after the HPH process. The quantitative and qualitative profiles of betalains have been also determined in the juices. In terms of the content of betacyanins and betaxanthins, the highest values were found in untreated juice at 75.3 mg and 24.8 mg per 100 mL, respectively. The high-pressure homogenization process resulted in a decrease in the content of betacyanins in the range of 8.5-20.2% and of betaxanthins in the range of 6.5-15.0%, depending on the parameters used. Studies have shown that that the number of cycles was irrelevant, but an increase in pressure from 50 MPa to 100 or 140 MPa had a negative effect on pigment content. Additionally, juice cooling significantly limits the degradation of betalains in beetroot juice.
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Affiliation(s)
- Bartosz Kruszewski
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-593-75-79
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20
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Coimbra PPS, da Silva-e-Silva ACAG, Antonio ADS, Pereira HMG, da Veiga-Junior VF, Felzenszwalb I, Araujo-Lima CF, Teodoro AJ. Antioxidant Capacity, Antitumor Activity and Metabolomic Profile of a Beetroot Peel Flour. Metabolites 2023; 13:metabo13020277. [PMID: 36837895 PMCID: PMC9961284 DOI: 10.3390/metabo13020277] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 02/17/2023] Open
Abstract
In this study, a beetroot peel flour was made, and its in vitro antioxidant activity was determined in aqueous (BPFw) and ethanolic (BPFe) extracts. The influence of BPFw on breast cancer cell viability was also determined. A targeted betalain profile was obtained using high-resolution Q-Extractive Plus Orbitrap mass spectrometry (Obrtitrap-HRMS) alongside untargeted chemical profiling of BPFw using Ultra-High-Performance Liquid Chromatography with High-Resolution Mass Spectrometry (UHPLC-HRMS). BPFw and BPFe presented satisfactory antioxidant activities, with emphasis on the total phenolic compounds and ORAC results for BPFw (301.64 ± 0.20 mg GAE/100 g and 3032.78 ± 55.00 µmol T/100 g, respectively). The MCF-7 and MDA-MB-231 breast cancer cells presented reductions in viability when treated with BPFw, showing dose-dependent behavior, with MDA-MB-231 also showing time-dependent behavior. The chemical profiling of BPFw led to the identification of 9 betalains and 59 other compounds distributed amongst 28 chemical classes, with flavonoids and their derivates and coumarins being the most abundant. Three forms of betalain generated via thermal degradation were identified. However, regardless of thermal processing, the BPF still presented satisfactory antioxidant and anticancer activities, possibly due to synergism with other identified molecules with reported anticancer activities via different metabolic pathways.
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Affiliation(s)
- Pedro Paulo Saldanha Coimbra
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro 21941-901, Brazil
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil
| | | | - Ananda da Silva Antonio
- Laboratory for the Support of Technological Development, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941-901, Brazil
| | - Henrique Marcelo Gualberto Pereira
- Laboratory for the Support of Technological Development, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941-901, Brazil
| | | | - Israel Felzenszwalb
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil
| | - Carlos Fernando Araujo-Lima
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro 21941-901, Brazil
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil
- Department of Genetics and Molecular Biology, Federal University of Rio de Janeiro State, Rio de Janeiro 21941-901, Brazil
- Correspondence: (C.F.A.-L.); (A.J.T.)
| | - Anderson Junger Teodoro
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro 21941-901, Brazil
- Department of Nutrition and Dietetics, Faculty of Nutrition, Fluminense Federal University, Rio de Janeiro 24020-141, Brazil
- Correspondence: (C.F.A.-L.); (A.J.T.)
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21
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Giraldo-Silva L, Ferreira B, Rosa E, Dias ACP. Opuntia ficus-indica Fruit: A Systematic Review of Its Phytochemicals and Pharmacological Activities. Plants (Basel) 2023; 12:plants12030543. [PMID: 36771630 PMCID: PMC9919935 DOI: 10.3390/plants12030543] [Citation(s) in RCA: 4] [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] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 06/12/2023]
Abstract
The use of Opuntia ficus-indica fruits in the agro-food sector is increasing for a multiplicity of players. This renewed interest is, in part, due to its organoleptic characteristics, nutritional value and health benefits. Furthermore, industries from different sectors intend to make use of its vast array of metabolites to be used in different fields. This trend represents an economic growth opportunity for several partners who could find new opportunities exploring non-conventional fruits, and such is the case for Opuntia ficus-indica. O. ficus-indica originates from Mexico, belongs to the Cactaceae family and is commonly known as opuntia, prickly pear or cactus pear. The species produces flowers, cladodes and fruits that are consumed either in raw or in processed products. Recent publications described that consumption of the fruit improves human health, exhibiting antioxidant activity and other relevant pharmacological activities through enzymatic and non-enzymatic mechanisms. Thus, we provide a systematic, scientific and rational review for researchers, consumers and other relevant stakeholders regarding the chemical composition and biological activities of O. ficus-indica fruits.
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Affiliation(s)
- Luis Giraldo-Silva
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Bárbara Ferreira
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Alberto C. P. Dias
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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22
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Munekata PES, Pateiro M, Domínguez R, Nieto G, Kumar M, Dhama K, Lorenzo JM. Bioactive Compounds from Fruits as Preservatives. Foods 2023; 12. [PMID: 36673435 DOI: 10.3390/foods12020343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/02/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance.
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23
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López de Dicastillo C, Velásquez E, Rojas A, Garrido L, Moreno MC, Guarda A, Galotto MJ. Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation. Polymers (Basel) 2023; 15:polym15020361. [PMID: 36679242 PMCID: PMC9866801 DOI: 10.3390/polym15020361] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/01/2023] [Indexed: 01/13/2023] Open
Abstract
Betalains are bioactive compounds with remarkable functional and nutritional activities for health and food preservation and attractiveness. Nevertheless, they are highly sensitive to external factors, such as oxygen presence, light, and high temperatures. Therefore, the search for new structures, polymeric matrices, and efficient methods of encapsulation of these compounds is of great interest to increase their addition to food products. In this work, betalains were extracted from red beetroot. Betacyanin and betaxanthin contents were quantified. Subsequently, these compounds were successfully encapsulated into the core of coaxial electrosprayed capsules composed of hydroxypropyl methylcellulose (HPMC) and gelatin (G). The effect of incorporating the carbohydrate and the protein both in the core or shell structures was studied to elucidate the best composition for betalain protection. Morphological, optical, and structural properties were analyzed to understand the effect of the incorporation of the bioactive compounds in the morphology, color, and chemical interactions between components of resulting electrosprayed capsules. The results of the thermogravimetric and encapsulation efficiency analysis coincided that the incorporation of beetroot extract in G in the core and HPMC in the shell resulted in the structure with greater betalain protection. The effectiveness of the core/shell structure was confirmed for future food applications.
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Affiliation(s)
- Carol López de Dicastillo
- Packaging Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Spain
| | - Eliezer Velásquez
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - Adrián Rojas
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - Luan Garrido
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - María Carolina Moreno
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
- Correspondence:
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24
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Mitrevski J, Pantelić NĐ, Dodevska MS, Kojić JS, Vulić JJ, Zlatanović S, Gorjanović S, Laličić-Petronijević J, Marjanović S, Antić VV. Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. Foods 2023; 12:foods12020322. [PMID: 36673414 PMCID: PMC9858528 DOI: 10.3390/foods12020322] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/28/2022] [Accepted: 01/04/2023] [Indexed: 01/12/2023] Open
Abstract
The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits' shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2-32.0 and 21.1-24.9 in fresh biscuits to 18.3-23.4 and 17.3-20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.
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Affiliation(s)
- Jasmina Mitrevski
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- Health House Olea, Karadjordjeva 8, 26000 Pancevo, Serbia
| | - Nebojša Đ. Pantelić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- Correspondence: ; Tel.: +381-114-413-148
| | - Margarita S. Dodevska
- Center for Hygiene and Human Ecology, Institute of Public Health of Serbia “Dr. Milan Jovanonic Batut”, Dr. Subotica 5, 11000 Belgrade, Serbia
| | - Jovana S. Kojić
- Institute of Food Technologies, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena J. Vulić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Snežana Zlatanović
- Institute of General and Physical Chemistry, Studentski trg 12–16, 11000 Belgrade, Serbia
| | - Stanislava Gorjanović
- Institute of General and Physical Chemistry, Studentski trg 12–16, 11000 Belgrade, Serbia
| | | | - Sonja Marjanović
- Medical Faculty of the Military Medical Academy, University of Defense, Crnotravska 17, 11000 Belgrade, Serbia
| | - Vesna V. Antić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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25
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Igual M, Moreau F, García-Segovia P, Martínez-Monzó J. Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks. Foods 2023; 12:foods12010176. [PMID: 36613393 PMCID: PMC9818140 DOI: 10.3390/foods12010176] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/22/2022] [Accepted: 12/28/2022] [Indexed: 01/03/2023] Open
Abstract
Food waste is becoming a growing and important concern at both local and global levels. One-third of all food production is lost or wasted globally. It is necessary to look for alternatives that allow the use of agri-food waste or byproducts and that can provide value to other foodstuffs. The utilization of beetroot byproducts for producing value-added third generation (3G) snacks was the main aim of this work. These snacks are obtained by indirect expansion by extrusion and later heat expansion. In order to achieve this aim, a corn grits base was used and the influence of water content and beetroot byproduct content effect was studied on expansion kinetics by microwave energy and on texture, colour, extrusion parameters and bioactive compounds of expanded 3G snacks. The microwave expansion kinetics study determined the appropriate time to expand the formulations studied. Samples with higher water content in the mixtures needed more expansion time. In terms of expansion, all samples presented acceptable values; however, samples with 25% water in the mixtures showed better results. Furthermore, these snacks showed more crunchiness and less hardness. Beetroot byproduct incorporation provided additional functional value to the snacks. The betalains and phenols contained in the beetroot byproduct were presented in the expanded snacks and increased the antioxidant capacity of the snacks. With this study, it can be recommended to use 25% water content and 10% beetroot byproduct in corn mixture to obtain a third-generation snack with added value.
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Affiliation(s)
- Marta Igual
- Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
- Correspondence: ; Tel.: +34-963-879-694
| | - Faustine Moreau
- Institut Agro Dijon, 26, Boulevard Docteur Petitjean, 21000 Dijon, France
| | | | - Javier Martínez-Monzó
- Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
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26
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Carreón-Hidalgo JP, Román-Guerrero A, Navarro-Ocaña A, Gómez-Linton DR, Franco-Vásquez DC, Franco-Vásquez AM, Arreguín-Espinosa R, Pérez-Flores LJ. Chemical characterization of yellow-orange and purple varieties of Opuntia ficus-indica fruits and thermal stability of their betalains. J Food Sci 2023; 88:161-174. [PMID: 36524774 DOI: 10.1111/1750-3841.16421] [Citation(s) in RCA: 1] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 11/21/2022] [Accepted: 11/26/2022] [Indexed: 12/23/2022]
Abstract
Betalains are plant pigments with biological properties and can be used instead of synthetic colorants to confer color and functional properties to foods. The objective of this work was to carry out the chemical characterization of two varieties of prickly pear of Opuntia ficus-indica, one of yellow-orange coloration (Mandarina) and the other of purple coloration (Vigor), through measurements of chemical parameters and color in pulp, antioxidant activity, total phenolic compounds, and betalain content. Considering the thermolability of betalains and their potential applications in food, the thermal stability and activation energy of betacyanins from Vigor variety and betaxanthins from the Mandarina variety were also evaluated and compared with those from beetroot, the main source of betalains. Results for chemical characterization agreed with previous prickly pear reports of other regions, while the thermal degradation kinetics of betalains showed a first-order degradation pattern with respect to time and temperature treatment. Betacyanins from Vigor prickly pear showed similar thermal stability to those from beetroot, which was reflected in similar values of activation energy, while betaxanthins from Mandarina prickly pear showed a higher stability, and therefore a higher activation energy, than those from beetroot. Based on the results, the prickly pear varieties used in this study can be considered as a good source of betalains with potential applications in food and, in addition, the methodology for the evaluation of thermostability can be used to compare the stability of betalains from different sources in a temperature range of 50-90°C. PRACTICAL APPLICATION: The varieties of prickly pear used in this study can be considered a good source of red-purple and yellow-orange easily extractable pigments. In addition, we report a methodology that can be used for the evaluation of the thermal stability of these pigments and to compare this stability between different plant sources. Gaining knowledge on betalain thermal stability will make it possible to propose specific applications, for example, in processed foods requiring different pigment stabilities.
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Affiliation(s)
| | - Angélica Román-Guerrero
- Department of Biotechnology, Universidad Autónoma Metropolitana, Iztapalapa Mexico City, Mexico
| | - Arturo Navarro-Ocaña
- Department of Food and Biotechnology, Universidad Nacional Autónoma de México, Coyoacán Mexico City, Mexico
| | - Darío R Gómez-Linton
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa Mexico City, Mexico
| | | | | | - Roberto Arreguín-Espinosa
- Department of Biomacromolecule Chemistry, Universidad Nacional Autónoma de México, Coyoacán Mexico City, Mexico
| | - Laura J Pérez-Flores
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa Mexico City, Mexico
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27
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Abdo EM, Allam MG, Gomaa MAE, Shaltout OE, Mansour HMM. Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants. Front Nutr 2022; 9:984891. [PMID: 36590232 PMCID: PMC9795000 DOI: 10.3389/fnut.2022.984891] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 11/23/2022] [Indexed: 12/15/2022] Open
Abstract
Introduction Adequate protein and antioxidant intake are crucial for everyone, particularly athletes, to promote muscle performance and prevent muscle damage. Whey proteins are high-quality proteins with high digestibility and bioavailability; beetroot peels are an abundant antioxidant source. Methods The present study was designated to develop a functional beverage based on mixing whey protein isolate (5%) with different concentrations of beetroot peel water extract (1, 2.5, and 5%) and flavored with strawberries puree (5%). In addition, we examined the stability of the physicochemical parameters and the bioactive components of the beverages during cold storage (4°C) for 14 days. Results and discussion Whey protein isolates enriched the juices with stable protein content during the storage (4.65-4.69%). Besides, the extract revealed a concentration-dependent effect on the bioactive components, the antioxidant activity, and the microbial load of the juices; it distinguished the fresh juices by high betalains and nitrate content, 87.31-106.44 mg/L and 94.29-112.59 mg/L, respectively. Beverages with 2.5% peel extract (T2) had the preferable sensory attributes compared to control and other treatments. On day 0, phenolics and flavonoids increased in T2 by 44 and 31% compared to the control, which elevated the scavenging activity of the juice (T2) (P < 0.05). At the end of the storage period (14 days), phenolics and flavonoids of T2 recorded their lowest values, 26.23 and 21.75 mg/mL, respectively. However, they stood higher than phenolics (22.21 mg/mL) (p < 0.05) and flavonoids (18.36 mg/mL) (p > 0.05) of control. Similarly, betalains degraded by 45% to reach 47.46 mg/L in T2, which reduced the redness (a*) and increased the yellowness (b*) values. Conclusion Consequently, whey/strawberry/beetroot peel (5: 5: 2.5 w/v/w) in d.H2O is a functional beverage that provides the body with a high-quality protein and a considerable amount of antioxidants.
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Affiliation(s)
- Eman M. Abdo
- Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt,*Correspondence: Eman M. Abdo
| | - Marwa G. Allam
- Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Mohamed A. E. Gomaa
- Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Omayma E. Shaltout
- Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Hanem M. M. Mansour
- Department of Food Technology, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
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Thakur M, Modi VK. Biocolorants in food: Sources, extraction, applications and future prospects. Crit Rev Food Sci Nutr 2022; 64:4674-4713. [PMID: 36503345 DOI: 10.1080/10408398.2022.2144997] [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] [Indexed: 12/14/2022]
Abstract
Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed.
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Affiliation(s)
- Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
| | - V K Modi
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
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Attanzio A, Restivo I, Tutone M, Tesoriere L, Allegra M, Livrea MA. Redox Properties, Bioactivity and Health Effects of Indicaxanthin, a Bioavailable Phytochemical from Opuntia ficus indica, L.: A Critical Review of Accumulated Evidence and Perspectives. Antioxidants (Basel) 2022; 11:antiox11122364. [PMID: 36552572 PMCID: PMC9774763 DOI: 10.3390/antiox11122364] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/16/2022] [Accepted: 11/23/2022] [Indexed: 12/05/2022] Open
Abstract
Phytochemicals from plant foods are considered essential to human health. Known for their role in the adaptation of plants to their environment, these compounds can induce adaptive responses in cells, many of which are directed at maintaining the redox tone. Indicaxanthin is a long-known betalain pigment found in the genus Opuntia of cactus pear and highly concentrated in the edible fruits of O. ficus indica, L. whose bioactivity has been overlooked until recently. This review summarizes studies conducted so far in vitro and in vivo, most of which have been performed in our laboratory. The chemical and physicochemical characteristics of Indicaxanthin are reflected in the molecule's reducing properties and antioxidant effects and help explain its ability to interact with membranes, modulate redox-regulated cellular pathways, and possibly bind to protein molecules. Measurement of bioavailability in volunteers has been key to exploring its bioactivity; amounts consistent with dietary intake, or plasma concentration after dietary consumption of cactus pear fruit, have been used in experimental setups mimicking physiological or pathophysiological conditions, in cells and in animals, finally suggesting pharmacological potential and relevance of Indicaxanthin as a nutraceutical. In reporting experimental results, this review also aimed to raise questions and seek insights for further basic research and health promotion applications.
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Knez E, Kadac-Czapska K, Dmochowska-Ślęzak K, Grembecka M. Root Vegetables-Composition, Health Effects, and Contaminants. Int J Environ Res Public Health 2022; 19:15531. [PMID: 36497603 PMCID: PMC9735862 DOI: 10.3390/ijerph192315531] [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] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/10/2022] [Accepted: 11/18/2022] [Indexed: 06/17/2023]
Abstract
Root vegetables are known all over the world, but they are being less and less consumed by individuals. The main purpose of this article was to summarize the benefits, health effects, and threats associated with the consumption of carrot, celery, parsley, beetroot, radish, turnip, and horseradish. They are characterized by high nutritional value due to their richness in dietary fiber, vitamins, and minerals. One of their most important features is their high content of bioactive compounds, such as polyphenols, phenols, flavonoids, and vitamin C. These compounds are responsible for antioxidant potential. Comparison of their antioxidant effects is difficult due to the lack of standardization among methods used for their assessment. Therefore, there is a need for a reference method that would allow for correct interpretation. Moreover, root vegetables are characterized by several health-promoting effects, including the regulation of metabolic parameters (glucose level, lipid profile, and blood pressure), antioxidant potential, prebiotic function, and anti-cancer properties. However, due to the type of cultivation, root vegetables are vulnerable to contaminants from the soil, such as toxic metals (lead and cadmium), pesticides, pharmaceutical residues, microplastics, and nitrates. Regardless, the low levels of toxic substances present in root vegetables do not pose health risks to the average consumer.
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Howard JE, Villamil MB, Riggins CW. Amaranth as a natural food colorant source: Survey of germplasm and optimization of extraction methods for betalain pigments. Front Plant Sci 2022; 13:932440. [PMID: 36212332 PMCID: PMC9532763 DOI: 10.3389/fpls.2022.932440] [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] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 08/25/2022] [Indexed: 06/16/2023]
Abstract
Growing consumer demands for healthier foods have evoked trends in the food industry to replace synthetically produced colorants with naturally derived alternatives. Anthocyanins currently comprise the bulk of the natural colorant market, but betalains offer advantages where anthocyanins have limits. Amaranthus species are appealing betalain sources given their extensive pigmentation patterns and recognized food status around the world. An advantage of amaranths as natural food colorants is that, when grown as leafy vegetables, water extracts would be compliant with U.S. Food and Drug Administration guidelines as "vegetable juice" colorants. Thus, we developed a methodology based on U.S. FDA guidelines to investigate betalain diversity among forty-eight amaranth accessions grown as leafy vegetables. Total betacyanin concentrations ranged from 4.7 to 478.8 mg/100 g dry weight, with amaranthin and isoamaranthin identified as major constituents. Our findings will guide future research on amaranths to determine economic viability and suitability for growing natural colorant markets.
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Spórna-Kucab A, Tekieli A, Grzegorczyk A, Świątek Ł, Rajtar B, Skalicka-Woźniak K, Starzak K, Nemzer B, Pietrzkowski Z, Wybraniec S. Metabolite Profiling Analysis and the Correlation with Biological Activity of Betalain-Rich Portulaca grandiflora Hook. Extracts. Antioxidants (Basel) 2022; 11. [PMID: 36139728 DOI: 10.3390/antiox11091654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 08/19/2022] [Accepted: 08/20/2022] [Indexed: 11/25/2022] Open
Abstract
The aim of the study was to evaluate the possible correlation between the bioactivity and the phytochemical profile of four betalain-rich extracts from Portulaca grandiflora Hook. The HPLC-DAD-ESI-MS analysis indicated the presence of 19 betaxanthins and two betacyanins. The highest concentrations of betaxanthins (982 mg/100 g DE) and betacyanins (650 mg/100 g DE) were noticed in orange and purple flowers extracts, respectively. The HPLC-DAD-ESI-HRMS/MS analyses revealed the presence of a total of 71 compounds. Fifteen new betaxanthins and fifty other metabolites were identified for the first time. The antioxidant activity of the studied flower extracts increased in the sequence of yellow < orange < purple < red (0.066−0.176 mM TE/g DE). Betalains showed less effect on the antioxidant activity of extracts than other metabolites did. Extracts from yellow and orange flowers were more active against Gram-positive bacteria (MIC = 4−16 mg/L), whereas extracts from red and purple flowers were slightly more active against Gram-negative bacteria (MIC = 16−32 mg/L). All the extracts showed the same activity against yeasts (MIC = 32 mg/L). Betaxanthins were active against Gram-positive bacteria, whereas betacyanins were active against Gram-negative bacteria. Remaining metabolites also exhibited antimicrobial activities. The cytotoxicity assessment showed that the P. grandiflora extracts were non-toxic to normal VERO cells. No significant antiviral activity towards Human Herpesvirus type 1 was observed (62 µg/mL). Among the tested varieties, the purple one showed anticancer selectivity towards colon carcinoma cells (RKO).
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Wang Y, Fernando GSN, Sergeeva NN, Vagkidis N, Chechik V, Do T, Marshall LJ, Boesch C. Uptake and Immunomodulatory Properties of Betanin, Vulgaxanthin I and Indicaxanthin towards Caco-2 Intestinal Cells. Antioxidants (Basel) 2022; 11:antiox11081627. [PMID: 36009345 PMCID: PMC9405451 DOI: 10.3390/antiox11081627] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/14/2022] [Accepted: 08/17/2022] [Indexed: 11/30/2022] Open
Abstract
The present study aimed to compare the absorption and transport patterns of three main betalains, betanin, vulgaxanthin I and indicaxanthin, into intestinal epithelial cells and to assess their distinct molecular effects on inflammatory and redox-related cell signalling in association with their radial scavenging potencies. All three betalains showed anti-inflammatory effects (5–80 μM), reflected by attenuated transcription of pro-inflammatory mediators such as cyclooxygenase-2 and inducible NO-synthase. Concomitant increases in antioxidant enzymes such as heme oxygenase-1 were only observed for betanin. Moreover, betanin uniquely demonstrated a potent dose-dependent radical scavenging activity in EPR and cell-based assays. Results also indicated overall low permeability for the three betalains with Papp of 4.2–8.9 × 10−7 cm s−1. Higher absorption intensities of vulgaxanthin and indicaxanthin may be attributed to smaller molecular sizes and greater lipophilicity. In conclusion, betanin, vulgaxanthin I and indicaxanthin have differentially contributed to lowering inflammatory markers and mitigating oxidative stress, implying the potential to ameliorate inflammatory intestinal disease. Compared with two betaxanthins, the greater efficacy of betanin in scavenging radical and promoting antioxidant response might, to some extent, compensate for its poorer absorption efficiency, as demonstrated by the Caco-2 cell model.
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Affiliation(s)
- Yunqing Wang
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK
| | - Ganwarige Sumali N. Fernando
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK
- School of Chemistry, Faculty of Engineering and Physical Sciences, University of Leeds, Leeds LS2 9JT, UK
| | - Natalia N. Sergeeva
- School of Chemistry, Faculty of Engineering and Physical Sciences, University of Leeds, Leeds LS2 9JT, UK
- School of Design, Faculty of Art, Humanities and Cultures, University of Leeds, Leeds LS2 9JT, UK
| | | | - Victor Chechik
- Department of Chemistry, University of York, York YO10 5DD, UK
| | - Thuy Do
- School of Dentistry, Faculty of Medicine and Health, University of Leeds, Leeds LS2 9LU, UK
| | - Lisa J. Marshall
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK
| | - Christine Boesch
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK
- Correspondence: ; Tel.: +44-1133430268
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Wu Q, Fu X, Chen Z, Wang H, Wang J, Zhu Z, Zhu G. Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea. Molecules 2022; 27. [PMID: 36014367 DOI: 10.3390/molecules27165120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 08/07/2022] [Accepted: 08/10/2022] [Indexed: 11/24/2022] Open
Abstract
Betalains in bracts of Bougainvillea are of great application potential as natural food colorants and antioxidants. This study explored the color, spectra, composition, storage stability, and antioxidant properties of betalain-based Bougainvillea bracts extracts (BBEs) to verify their application value. The results showed that Bougainvillea bract color variance is due to varied contents and proportions of betacyanins (Bc) and betaxanthins (Bx). Bc or Bx alone determined hues of purple or yellow, respectively; the co-existence of Bc and Bx would produce varied hues of red. BBEs showed bright color and good antioxidant properties under a wide pH range. The pH range of 5−6 was optimal for the highest color stability, and pHs 3−8 were optimal for stronger antioxidants. Bc mainly underwent color fading during storage, while Bx easily produced dark precipitates or melanism under strong acidic (pH < 4) or alkaline conditions (pH > 8). However, Bougainvillea Bx showed 3−4 times higher antioxidant ability than Bc. Different considerations for Bc and Bx are needed for varied application purposes. The purple bracts containing only Bc would be more suitable as colorant sources, while additional Bx can bring enhancement of antioxidant ability and richness of Bougainvillea extract color.
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Lopez-Nieves S, El-Azaz J, Men Y, Holland CK, Feng T, Brockington SF, Jez JM, Maeda HA. Two independently evolved natural mutations additively deregulate TyrA enzymes and boost tyrosine production in planta. Plant J 2022; 109:844-855. [PMID: 34807484 DOI: 10.1111/tpj.15597] [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] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/29/2021] [Accepted: 11/15/2021] [Indexed: 06/13/2023]
Abstract
l-Tyrosine is an essential amino acid for protein synthesis and is also used in plants to synthesize diverse natural products. Plants primarily synthesize tyrosine via TyrA arogenate dehydrogenase (TyrAa or ADH), which are typically strongly feedback inhibited by tyrosine. However, two plant lineages, Fabaceae (legumes) and Caryophyllales, have TyrA enzymes that exhibit relaxed sensitivity to tyrosine inhibition and are associated with elevated production of tyrosine-derived compounds, such as betalain pigments uniquely produced in core Caryophyllales. Although we previously showed that a single D222N substitution is primarily responsible for the deregulation of legume TyrAs, it is unknown when and how the deregulated Caryophyllales TyrA emerged. Here, through phylogeny-guided TyrA structure-function analysis, we found that functionally deregulated TyrAs evolved early in the core Caryophyllales before the origin of betalains, where the E208D amino acid substitution in the active site, which is at a different and opposite location from D222N found in legume TyrAs, played a key role in the TyrA functionalization. Unlike legumes, however, additional substitutions on non-active site residues further contributed to the deregulation of TyrAs in Caryophyllales. The introduction of a mutation analogous to E208D partially deregulated tyrosine-sensitive TyrAs, such as Arabidopsis TyrA2 (AtTyrA2). Moreover, the combined introduction of D222N and E208D additively deregulated AtTyrA2, for which the expression in Nicotiana benthamiana led to highly elevated accumulation of tyrosine in planta. The present study demonstrates that phylogeny-guided characterization of key residues underlying primary metabolic innovations can provide powerful tools to boost the production of essential plant natural products.
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Affiliation(s)
- Samuel Lopez-Nieves
- Department of Botany, University of Wisconsin-Madison, Madison, WI, 53706, USA
- Department of Plant Sciences, University of Cambridge, Cambridge, CB2 3EA, UK
| | - Jorge El-Azaz
- Department of Botany, University of Wisconsin-Madison, Madison, WI, 53706, USA
| | - Yusen Men
- Department of Botany, University of Wisconsin-Madison, Madison, WI, 53706, USA
| | - Cynthia K Holland
- Department of Biology, Williams College, Williamstown, MA, 01267, USA
| | - Tao Feng
- Department of Plant Sciences, University of Cambridge, Cambridge, CB2 3EA, UK
| | | | - Joseph M Jez
- Department of Biology, Washington University in St Louis, St Louis, MO, 63130, USA
| | - Hiroshi A Maeda
- Department of Botany, University of Wisconsin-Madison, Madison, WI, 53706, USA
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Hernández F, Andreu-Coll L, Bento-Silva A, Serra AT, Mena P, Legua P, Bronze MR. Phytochemical Profile of Opuntia ficus-indica (L.) Mill Fruits (cv. 'Orito') Stored at Different Conditions. Foods 2022; 11:160. [PMID: 35053894 DOI: 10.3390/foods11020160] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 01/03/2022] [Accepted: 01/05/2022] [Indexed: 01/23/2023] Open
Abstract
This research analyzed the phytochemical profile of prickly pear fruits from ‘Orito’ cultivar stored under cold conditions (2 °C, 85–90% RH) and shelf-life conditions at room temperature (stored at 20 °C for three days after cold storage) for 28 days, mimicking the product life cycle. A total of 18 compounds were identified and quantitated through HPLC-DAD-MS/MS (High-Performance Liquid Chromatographic -Diode Array Detector- Mass Spectrometry) analyses. Phenolic acids such as eucomic acid and betalains such as indicaxanthin were the predominant chemical families, and piscidic acid was the most abundant compound. During cold storage, the content of eucomic acid isomer/derivative and syringaresinol increased, and citric acid decreased, which could be caused by the cold activation of the phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) enzymes. However, no significant differences were found in the content of these compounds during shelf-life storage. These results showed that ‘Orito’ fruit marketability would be possible up to 28 days after harvesting, retaining its profile, which is rich in bioactive compounds.
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Barkociová M, Tóth J, Sutor K, Drobnicka N, Wybraniec S, Dudík B, Bilková A, Czigle S. Betalains in Edible Fruits of Three Cactaceae Taxa- Epiphyllum, Hylocereus, and Opuntia-Their LC-MS/MS and FTIR Identification and Biological Activities Evaluation. Plants (Basel) 2021; 10:plants10122669. [PMID: 34961142 PMCID: PMC8708308 DOI: 10.3390/plants10122669] [Citation(s) in RCA: 4] [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] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 11/29/2021] [Accepted: 12/01/2021] [Indexed: 05/24/2023]
Abstract
Epiphyllum, Hylocereus, and Opuntia plants belong to the Cactaceae family. They are mostly known as ornamental plants but also for their edible fruits, which can potentially be sources of betalains, such as betanin, a natural pigment used in the food industry, e.g., under the European label code E 162. The aim of this work was the identification of betalains (using LC-MS/MS), evaluation of total betalain content (spectrophotometrically), analysis of functional groups (using FT-IR), evaluation of antioxidant activity (using DPPH, ABTS, FRAP, DCFH-DA, and reducing power methods) and evaluation of antimicrobial activity (S. aureus, E. coli, and C. albicans) in fruits of Epiphyllum, Hylocereus, and Opuntia taxa. A total of 20 betalains were identified in the studied Cactaceae fruits. The Epiphyllum pink hybrid had the highest values of total betalains amongst all samples. The highest antioxidant activity was observed in the Epiphyllum pink hybrid, in Opuntia zacuapanensis and O. humifusa fruits. The antimicrobial activity assay showed that cacti fruits were not able to effectively inhibit the growth of E. coli, S. aureus, or C. albicans. Our results prove that these fruits are good sources of natural pigments-betalains. They do not contain toxic compounds in significant amounts and they exhibit antioxidant activity.
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Affiliation(s)
- Michaela Barkociová
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, SK-832 32 Bratislava, Slovakia;
| | - Jaroslav Tóth
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, SK-832 32 Bratislava, Slovakia;
| | - Katarzyna Sutor
- Department of Chemical Engineering and Technology, Institute C-1, Faculty of Analytical Chemistry, Cracow University of Technology, ul. Warszawska 24, PL-31-155 Cracow, Poland; (K.S.); (N.D.); (S.W.)
| | - Natalia Drobnicka
- Department of Chemical Engineering and Technology, Institute C-1, Faculty of Analytical Chemistry, Cracow University of Technology, ul. Warszawska 24, PL-31-155 Cracow, Poland; (K.S.); (N.D.); (S.W.)
| | - Slawomir Wybraniec
- Department of Chemical Engineering and Technology, Institute C-1, Faculty of Analytical Chemistry, Cracow University of Technology, ul. Warszawska 24, PL-31-155 Cracow, Poland; (K.S.); (N.D.); (S.W.)
| | - Boris Dudík
- Department of Cell and Molecular Biology of Drugs, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, SK-832 32 Bratislava, Slovakia; (B.D.); (A.B.)
| | - Andrea Bilková
- Department of Cell and Molecular Biology of Drugs, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, SK-832 32 Bratislava, Slovakia; (B.D.); (A.B.)
| | - Szilvia Czigle
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, SK-832 32 Bratislava, Slovakia;
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Popescu V, Blaga AC, Pruneanu M, Cristian IN, Pîslaru M, Popescu A, Rotaru V, Crețescu I, Cașcaval D. Green Chemistry in the Extraction of Natural Dyes from Colored Food Waste, for Dyeing Protein Textile Materials. Polymers (Basel) 2021; 13:polym13223867. [PMID: 34833166 PMCID: PMC8621441 DOI: 10.3390/polym13223867] [Citation(s) in RCA: 3] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/01/2021] [Accepted: 11/04/2021] [Indexed: 02/04/2023] Open
Abstract
The beetroot peels can be a sustainable source of betalains that can dye the wool materials through green processes based on low water and energy consumption. Green chemistry in the extraction of betalains from colored food waste/peels from red beetroot involved the use of water as a solvent, without other additives. In order for the extract obtained to be able to dye the wool, it was necessary to functionalize betalains or even the wool. Three types of sustainable functionalizations were performed, with (1) acetic acid; (2) ethanol; and (3) arginine. For each functionalization, the mechanism that can justify dyeing the wool in intense colors was elucidated. The characterization of the extract was performed with the data provided by UV-VIS and HPLC-MS analyses. The characterization of the wool dyed with the extract obtained from the red beetroot peels was possible due to the information resulting from the FTIR and CIELab analyses. The functionalizations of betalains and wool in acid environments lead to the most intense red colors. The color varies depending on the pH and the concentration of betalains.
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Affiliation(s)
- Vasilica Popescu
- Department of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania; (M.P.); (V.R.)
- Correspondence:
| | - Alexandra Cristina Blaga
- Department of Organic, Biochemical and Food Engineering, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania; (A.C.B.); (D.C.)
| | - Melinda Pruneanu
- Department of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania; (M.P.); (V.R.)
| | - Irina Niculina Cristian
- Design and Engineering of Textile Products, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania;
| | - Marius Pîslaru
- Department of Engineering and Management, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania;
| | - Andrei Popescu
- Department of Machine Design, Mechatronics and Robotics, Faculty of Mechanical Engineering, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania;
| | - Vlad Rotaru
- Department of Chemical Engineering in Textiles and Leather, Faculty of Industrial Design and Business Management, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania; (M.P.); (V.R.)
| | - Igor Crețescu
- Department of Environmental Engineering and Management, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania;
| | - Dan Cașcaval
- Department of Organic, Biochemical and Food Engineering, “Cristofor Simionescu” Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachi” Technical University of Iasi, 700050 Iasi, Romania; (A.C.B.); (D.C.)
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Gómez-López I, Lobo-Rodrigo G, Portillo MP, Cano MP. Ultrasound-Assisted "Green" Extraction (UAE) of Antioxidant Compounds (Betalains and Phenolics) from Opuntia stricta var. Dilenii's Fruits: Optimization and Biological Activities. Antioxidants (Basel) 2021; 10:1786. [PMID: 34829657 DOI: 10.3390/antiox10111786] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/29/2021] [Accepted: 11/02/2021] [Indexed: 02/07/2023] Open
Abstract
Opuntia stricta var. Dillenii’s prickly pears are an underutilized fruit with a high content of betalains and phenolic compounds that could bring potential health benefits for humans. The aim of this study is the optimization of the “green” extraction of betalains and phenolic compounds from Opuntia stricta var. Dillenii’s whole fruits by ultrasound-assisted extraction (UAE), using a response surface methodology (RSM) by a central composite design (CCD) in order to obtain extracts rich in betalains and phenolic compounds with proven biological activities. For UAE optimization, the extraction temperature (20–50 °C), the amplitude (20–50%) and the ethanol volume in extraction solvent (15–80%, v/v) were selected as independent variables. All combinations were conducted at 2, 5, 10, 20 and 30 min to determinate the time effect. The betalain and phenolic compound content in Opuntia stricta var. Dillenii’s whole fruits and UAE extracts were identified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF and the antioxidant (ORAC method) and the anti-inflammatory (hyaluronidase inhibition method) in vitro biological activities also were determined. The most efficient extraction time was 5 min and the best UAE parameter combination was 50% amplitude, 15% ethanol in solvent (ethanol/water, 15/85, v/v) and 20 °C temperature, obtaining 10.06 ± 0.10 mg of total major betalains/g dry weight, 2.32 ± 0.08 mg of piscidic acid/g dry weight and 0.38 ± 0.00 mg of total major flavonoids/g dry weight. All applied UAE combinations significantly improved the in vitro bioactive activities (antioxidant and anti-inflammatory) of the Opuntia stricta var. Dillenii’s extracts compared to the bioactivities of the extracts obtained by standard homogenization processes.
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Smeriglio A, De Francesco C, Denaro M, Trombetta D. Prickly Pear Betalain-Rich Extracts as New Promising Strategy for Intestinal Inflammation: Plant Complex vs. Main Isolated Bioactive Compounds. Front Pharmacol 2021; 12:722398. [PMID: 34594220 PMCID: PMC8476807 DOI: 10.3389/fphar.2021.722398] [Citation(s) in RCA: 8] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 07/30/2021] [Indexed: 12/31/2022] Open
Abstract
Recently, many studies have highlighted the health effects of betalains beyond their use as food dyes. The present study investigated betalain-rich extracts with different colors and their main bioactive compounds in order to provide first evidence as a new promising strategy for intestinal inflammation management. Prickly pear betalain–rich extracts, obtained by a QuEChERS method, have been characterized by LC-DAD-ESI-MS/MS analysis. The potential role of betanin, indicaxanthin, and prickly pear extracts in counteracting the antioxidant and anti-inflammatory events was evaluated by several in vitro cell-free and cell-based assays. Indicaxanthin and betanin represent the most abundant compounds (≥22.27 ± 4.50 and 1.16 ± 0.17 g/100 g dry extract, respectively). Prickly pear extracts showed the strongest antioxidant and anti-inflammatory activities with respect to the pure betalains both on in vitro cell-free and cell-based assays, demonstrating the occurrence of synergistic activity, without any cytotoxicity or alteration of the barrier systems. The release of reactive oxygen species (ROS) and key inflammatory markers (IL-6, IL-8, and NO) was strongly inhibited by both betalains and even more by prickly pear extracts, which showed a similar and sometimes better profile than the reference compounds trolox and dexamethasone in counteracting the IL-1β–induced intestinal inflammation.
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Affiliation(s)
- A Smeriglio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - C De Francesco
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy.,Foundation Prof. Antonio Imbesi, University of Messina, Messina, Italy
| | - M Denaro
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - D Trombetta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
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Gómez-Maqueo A, Steurer D, Welti-Chanes J, Cano MP. Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods. Molecules 2021; 26:5252. [PMID: 34500688 PMCID: PMC8434551 DOI: 10.3390/molecules26175252] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/22/2021] [Accepted: 08/26/2021] [Indexed: 11/16/2022] Open
Abstract
High hydrostatic pressure (HHP) is a commercial processing technology which can enhance the health potential of foods by improving the bioaccessibility of their bioactive compounds. Our aim was to study the bioaccessibility and digestive stability of phenolic compounds and betalains in prickly pear fruits (Opuntia ficus-indica L. Mill. var. Pelota and Sanguinos) treated with HHP (100, 350, and 600 MPa; come-up time and 5 min). The effects of HHP on pulps (edible fraction) and peels (sources of potential healthy ingredients) were assessed. In pulps, betanin bioaccessibility increased (+47% to +64%) when treated at 350 MPa/5 min. In HHP-treated pulps, increases in the bioaccessibility of piscidic acid (+67% to +176%) and 4-hydroxybenzoic acid glycoside (+126% to 136%) were also observed. Isorhamnetin glycosides in peels treated at 600 MPa/CUT had higher bioaccessibility (+17% to +126%) than their controls. The effects of HHP on the bioaccessibility of health-promoting compounds are not exclusively governed by extractability increases of antioxidants in the food matrix (direct effects). In this work we found evidence that indirect effects (effects on the food matrix) could also play a role in the increased bioaccessibility of antioxidants in fruits treated with HHP.
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Affiliation(s)
- Andrea Gómez-Maqueo
- Biotechnology and Microbiology of Food Department, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (A.G.-M.); (D.S.)
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64700, Mexico;
- Food Structure Team, Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Research and Technology, 14 Medical Drive #07–02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore
| | - Dora Steurer
- Biotechnology and Microbiology of Food Department, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (A.G.-M.); (D.S.)
| | - Jorge Welti-Chanes
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64700, Mexico;
| | - M. Pilar Cano
- Biotechnology and Microbiology of Food Department, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (A.G.-M.); (D.S.)
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Flores-Mancha MA, Ruíz-Gutiérrez MG, Sánchez-Vega R, Santellano-Estrada E, Chávez-Martínez A. Effect of Encapsulated Beet Extracts ( Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity. Molecules 2021; 26:molecules26164768. [PMID: 34443359 PMCID: PMC8401705 DOI: 10.3390/molecules26164768] [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] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/28/2021] [Accepted: 07/31/2021] [Indexed: 11/16/2022] Open
Abstract
Beet has been used as an ingredient for functional foods due to its high antioxidant activity, thanks to the betalains it contains. The effects of the addition of beet extract (liquid and lyophilized) on the physicochemical characteristics, color, antioxidant activity (AA), total betalains (TB), total polyphenols (TP), and total protein concentration (TPC) were evaluated on stirred yogurt. The treatments (T1-yogurt natural, T2-yogurt added with beet juice, T3-added extract of beet encapsulated with maltodextrin, and T4-yogurt added with extract of beet encapsulated with inulin) exhibited results with significant differences (p < 0.05). The highest TB content was observed in T2 (209.49 ± 14.91), followed by T3 (18.65 ± 1.01) and later T4 (12.96 ± 0.55). The highest AA was observed on T2 after 14 days (ABTS˙ 0.819 mM TE/100 g and DPPH˙ 0.343 mM TE/100 g), and the lowest was found on T1 at day 14 (ABTS˙ 0.526 mM TE/100 g and DPPH˙ 0.094 mM TE/100 g). A high content of TP was observed (7.13 to 9.79 mg GAE/g). The TPC varied between 11.38 to 12.56 µg/mL. The addition of beet extract significantly increased AA in yogurt, betalains being the main compounds responsible for that bioactivity.
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Affiliation(s)
- Martha A. Flores-Mancha
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico; (M.A.F.-M.); (R.S.-V.); (E.S.-E.)
| | - Martha G. Ruíz-Gutiérrez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, CI, Mexico;
| | - Rogelio Sánchez-Vega
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico; (M.A.F.-M.); (R.S.-V.); (E.S.-E.)
| | - Eduardo Santellano-Estrada
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico; (M.A.F.-M.); (R.S.-V.); (E.S.-E.)
| | - América Chávez-Martínez
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico; (M.A.F.-M.); (R.S.-V.); (E.S.-E.)
- Correspondence: ; Tel.: +52-614-239-8948
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Gómez-López I, Lobo-Rodrigo G, Portillo MP, Cano MP. Characterization, Stability, and Bioaccessibility of Betalain and Phenolic Compounds from Opuntia stricta var. Dillenii Fruits and Products of Their Industrialization. Foods 2021; 10:1593. [PMID: 34359463 DOI: 10.3390/foods10071593] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 06/29/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was the full characterization, quantification, and determination of the digestive stability and bioaccessibility of individual betalain and phenolic compounds of Opuntia stricta, var. Dillenii fresh fruits (peel, pulp, and whole fruit) and of the products of the industrialization to obtain jam (raw pressed juice (product used for jam formulation), by-product (bagasse), and frozen whole fruit (starting material for jam production)). Opuntia stricta var. Dillenii fruits and products profile showed 60 betalain and phenolic compounds that were identified and quantified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF, being 25 phenolic acids (including isomers and derivatives), 12 flavonoids (including glycosides), 3 ellagic acids (including glycosides and derivative), and 20 betanins (including degradation compounds). In vitro gastrointestinal digestion was performed by INFOGEST® protocol. Fruit pulp showed the greater content of total betalains (444.77 mg/100 g f.w.), and jam only showed very low amounts of two betanin degradation compounds, Cyclo-dopa-5-O-β-glucoside (and its isomer) (0.63 mg/100 f.w.), and two Phyllocactin derivatives (1.04 mg/100 g f.w.). Meanwhile, fruit peel was the richer tissue in total phenolic acids (273.42 mg/100 g f.w.), mainly in piscidic acid content and total flavonoids (7.39 mg/100 g f.w.), isorhamnetin glucoxyl-rhamnosyl-pentoside (IG2) being the most abundant of these compounds. The stability of betalains and phenolic compounds during in vitro gastrointestinal digestion is reported in the present study. In Opuntia stricta var. Dillenii pulp (the edible fraction of the fresh fruit), the betanin bioaccessibility was only 22.9%, and the flavonoid bioaccessibility ranged from 53.7% to 30.6%, depending on the compound. In non-edible samples, such as peel sample (PE), the betanin bioaccessibility was 42.5% and the greater bioaccessibility in flavonoids was observed for quercetin glycoside (QG1) 53.7%, the fruit peel being the most interesting material to obtain antioxidant extracts, attending to its composition on antioxidant compounds and their bioaccessibilities.
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Brudzyńska P, Sionkowska A, Grisel M. Plant-Derived Colorants for Food, Cosmetic and Textile Industries: A Review. Materials (Basel) 2021; 14:3484. [PMID: 34201459 PMCID: PMC8269454 DOI: 10.3390/ma14133484] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/17/2021] [Accepted: 06/19/2021] [Indexed: 11/16/2022]
Abstract
This review provides a report on properties and recent research advances in the application of plant-derived colorants in food, cosmetics and textile materials. The following colorants are reviewed: Polyphenols (anthocyanins, flavonol-quercetin and curcumin), isoprenoids (iridoids, carotenoids and quinones), N-heterocyclic compounds (betalains and indigoids), melanins and tetrapyrroles with potential application in industry. Future aspects regarding applications of plant-derived colorants in the coloration of various materials are also discussed.
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Affiliation(s)
- Patrycja Brudzyńska
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Torun, Gagarin 7 Street, 87-100 Torun, Poland;
| | - Alina Sionkowska
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Torun, Gagarin 7 Street, 87-100 Torun, Poland;
| | - Michel Grisel
- Chemistry Department, UNILEHAVRE, FR 3038 CNRS, URCOM EA3221, Normandie University, 76600 Le Havre, France;
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Milton-Laskibar I, Martínez JA, Portillo MP. Current Knowledge on Beetroot Bioactive Compounds: Role of Nitrate and Betalains in Health and Disease. Foods 2021; 10:foods10061314. [PMID: 34200431 PMCID: PMC8229785 DOI: 10.3390/foods10061314] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 06/04/2021] [Accepted: 06/05/2021] [Indexed: 12/22/2022] Open
Abstract
An increase in the prevalence of noncommunicable chronic diseases has been occurring in recent decades. Among the deaths resulting from these conditions, cardiovascular diseases (CVD) stand out as the main contributors. In this regard, dietary patterns featuring a high content of vegetables and fruits, such as the Mediterranean and the DASH diets, are considered beneficial, and thus have been extensively studied. This has resulted in growing interest in vegetable-derived ingredients and food-supplements that may have potential therapeutic properties. Among these supplements, beetroot juice, which is obtained from the root vegetable Beta vulgaris, has gained much attention. Although a significant part of the interest in beetroot juice is due to its nitrate (NO3-) content, which has demonstrated bioactivity in the cardiovascular system, other ingredients with potential beneficial properties such as polyphenols, pigments and organic acids are also present. In this context, the aim of this review article is to analyze the current knowledge regarding the benefits related to the consumption of beetroot and derived food-supplements. Therefore, this article focuses on nitrate and betalains, which are considered to be the major bioactive compounds present in beetroot, and thus in the derived dietary supplements.
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Affiliation(s)
- Iñaki Milton-Laskibar
- Precision Nutrition and Cardiometabolic Health Program, IMDEA—Food Institute (Madrid Institute for Advanced Studies), Campus of International Excellence (CEI) UAM + CSIC, Spanish National Research Council, 28049 Madrid, Spain;
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), 28029 Madrid, Spain;
- Correspondence: ; Tel.: +34-917278100
| | - J. Alfredo Martínez
- Precision Nutrition and Cardiometabolic Health Program, IMDEA—Food Institute (Madrid Institute for Advanced Studies), Campus of International Excellence (CEI) UAM + CSIC, Spanish National Research Council, 28049 Madrid, Spain;
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), 28029 Madrid, Spain;
| | - María P. Portillo
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), 28029 Madrid, Spain;
- Nutrition and Obesity Group, Department of Nutrition and Food Science, Faculty of Pharmacy and Lucio Lascaray Research Centre, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
- BIOARABA Health Research Institute, 01006 Vitoria-Gasteiz, Spain
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Haswell C, Ali A, Page R, Hurst R, Rutherfurd-Markwick K. Potential of Beetroot and Blackcurrant Compounds to Improve Metabolic Syndrome Risk Factors. Metabolites 2021; 11:338. [PMID: 34070362 DOI: 10.3390/metabo11060338] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/20/2021] [Accepted: 05/20/2021] [Indexed: 12/15/2022] Open
Abstract
Metabolic syndrome (MetS) is a group of metabolic abnormalities, which together lead to increased risk of coronary heart disease (CHD) and type 2 diabetes mellitus (T2DM), as well as reduced quality of life. Dietary nitrate, betalains and anthocyanins may improve risk factors for MetS and reduce the risk of development of CHD and T2DM. Beetroot is a rich source of dietary nitrate, and anthocyanins are present in high concentrations in blackcurrants. This narrative review considers the efficacy of beetroot and blackcurrant compounds as potential agents to improve MetS risk factors, which could lead to decreased risk of CHD and T2DM. Further research is needed to establish the mechanisms through which these outcomes may occur, and chronic supplementation studies in humans may corroborate promising findings from animal models and acute human trials.
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Bianchi F, Pünsch M, Venir E. Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice. Foods 2021; 10:1052. [PMID: 34064760 PMCID: PMC8150997 DOI: 10.3390/foods10051052] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/04/2021] [Accepted: 05/06/2021] [Indexed: 11/16/2022] Open
Abstract
In recent years, there has been a growing interest in the development of health-promoting and disease-preventing functional foods. Beetroot is a promising vegetable because of its outstanding antioxidant activity, vivid colour, and content of bioactive compounds. In the present study, the quality of pure beetroot and apple juices as well as that of their mixture was evaluated by measuring changes of colour, betalain content, and antioxidant activity during processing and storage. No perceivable colour changes of the beetroot juice were observed after adding apple juice up to 85% of the total amount. However, the antioxidant activity was proportionally reduced with the addition of apple juice. Pasteurization negatively affected the content of betalains but did not influence the antioxidant activity. Storage led to colour modifications and reduction of betalains and antioxidant activity. Through preliminary shelf-life studies, a durability of 65 days at room temperature for apple and beetroot juice blends was calculated. The novelty of this study lies in an extended description of physico-chemical characteristics of a fresh apple and beetroot blended juice obtained from local products, in the study of the effects of processing and storage on its quality, and in the estimation of its shelf-life after storage at different temperatures.
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Affiliation(s)
| | | | - Elena Venir
- Laimburg Research Centre, Ora (BZ), 39040 Auer, Italy; (F.B.); (M.P.)
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Abstract
Betalains are water-soluble pigments present in vacuoles of plants of the order Caryophyllales and in mushrooms of the genera Amanita, Hygrocybe and Hygrophorus. Betalamic acid is a constituent of all betalains. The type of betalamic acid substituent determines the class of betalains. The betacyanins (reddish to violet) contain a cyclo-3,4-dihydroxyphenylalanine (cyclo-DOPA) residue while the betaxanthins (yellow to orange) contain different amino acid or amine residues. The most common betacyanin is betanin (Beetroot Red), present in red beets Beta vulgaris, which is a glucoside of betanidin. The structure of this comprehensive review is as follows: Occurrence of Betalains; Structure of Betalains; Spectroscopic and Fluorescent Properties; Stability; Antioxidant Activity; Bioavailability, Health Benefits; Betalains as Food Colorants; Food Safety of Betalains; Other Applications of Betalains; and Environmental Role and Fate of Betalains.
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Affiliation(s)
- Izabela Sadowska-Bartosz
- Laboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
| | - Grzegorz Bartosz
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland;
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Spiegel M, Gamian A, Sroka Z. Antiradical Activity of Beetroot ( Beta vulgaris L.) Betalains. Molecules 2021; 26:2439. [PMID: 33922131 DOI: 10.3390/molecules26092439] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/03/2021] [Accepted: 04/20/2021] [Indexed: 11/16/2022] Open
Abstract
Flavonoids, phenolic acids, and anthocyanidins are widely studied polyphenolics owing to their antiradical activity. Recently, beetroot dyes have drawn an attention as possible radical scavengers, but scant information can be found on this topic. In this study selected compounds were investigated using computational chemistry methods. Implicit water at physiological pH was chosen as the environment of interest. Betalains' dissociation process and electronic structure were examined, as well as the reactivity in six pathways against some common radicals, such as hydroxyl, hydroperoxide, superoxide, and nitric oxide. The study showed that all carboxyl groups are dissociated in the given conditions. The dissociation process impacts the electronic structure, which has consequences for the overall activity. Highly stabilized conjugated structures favor the electron-accepting type of scavenging reactions, primarily by a radical adduct formation mechanism. Betanidin and indicaxanthin were found to be the most promising of the compounds studied. Nevertheless, the study established the role of betalains as powerful antiradical dietary agents.
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Luzardo-Ocampo I, Ramírez-Jiménez AK, Yañez J, Mojica L, Luna-Vital DA. Technological Applications of Natural Colorants in Food Systems: A Review. Foods 2021; 10:634. [PMID: 33802794 PMCID: PMC8002548 DOI: 10.3390/foods10030634] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/12/2021] [Accepted: 03/12/2021] [Indexed: 01/02/2023] Open
Abstract
Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.
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Affiliation(s)
- Ivan Luzardo-Ocampo
- Instituto de Neurobiología, Universidad Nacional Autónoma de México (UNAM), Santiago de Querétaro, QRO 76230, Mexico;
| | - Aurea K. Ramírez-Jiménez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Jimena Yañez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A. C., Camino Arenero #1227 Col. El Bajío, Zapopan, JAL 45019, Mexico;
| | - Diego A. Luna-Vital
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
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