Aoni Zhang, Dongliang Jin, Ying Han, Jiankang Wang, Jing Wang
We previously found that acrylamide (AA) damaged RAW264.7 cells (a kind of macrophages) by up-regulating P2X7 protein level, and Yam polysaccharides (YPS) could protect RAW264.7 cells against AA injury. Macrophages polarization may generate various subtypes which are closely related with cell function. However, how AA and YPS influence RAW264.7 polarization is unknown. In this study, we studied the effects of AA and YPS on the polarization of RAW264.7 cells. The killing effect of RAW264.7 cell on tumor cells has also been evaluated. The results showed that AA caused cell polarization towards M1-like macrophages by elevating CD86 and COX-2 protein expression and decreasing CD206 protein expression. Inhibiting the expression of P2X7 protein could effectively interfere with AA-induced M1 polarization. YPS could modulate AA-induced M1 polarization by reducing the ratio of CD86/CD206 but not COX-2 protein expression. RAW264.7 cell medium treated with AA had no effect on HepG2 cancer cell viability, but RAW264.7 cell medium treated with YPS significantly inhibited HepG2 cell viability. These findings suggested that YPS could regulate AA-induced RAW264.7 polarization and improve cell function. The results will provide reference for further explaining the mechanism of YPS intervening in toxic AA.
{"title":"The effects of Yam polysaccharides on acrylamide-induced RAW264.7 cell polarization","authors":"Aoni Zhang, Dongliang Jin, Ying Han, Jiankang Wang, Jing Wang","doi":"10.31665/jfb.2023.18352","DOIUrl":"https://doi.org/10.31665/jfb.2023.18352","url":null,"abstract":"We previously found that acrylamide (AA) damaged RAW264.7 cells (a kind of macrophages) by up-regulating P2X7 protein level, and Yam polysaccharides (YPS) could protect RAW264.7 cells against AA injury. Macrophages polarization may generate various subtypes which are closely related with cell function. However, how AA and YPS influence RAW264.7 polarization is unknown. In this study, we studied the effects of AA and YPS on the polarization of RAW264.7 cells. The killing effect of RAW264.7 cell on tumor cells has also been evaluated. The results showed that AA caused cell polarization towards M1-like macrophages by elevating CD86 and COX-2 protein expression and decreasing CD206 protein expression. Inhibiting the expression of P2X7 protein could effectively interfere with AA-induced M1 polarization. YPS could modulate AA-induced M1 polarization by reducing the ratio of CD86/CD206 but not COX-2 protein expression. RAW264.7 cell medium treated with AA had no effect on HepG2 cancer cell viability, but RAW264.7 cell medium treated with YPS significantly inhibited HepG2 cell viability. These findings suggested that YPS could regulate AA-induced RAW264.7 polarization and improve cell function. The results will provide reference for further explaining the mechanism of YPS intervening in toxic AA.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136336318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Aman Wirakartakusumah, Indrawati Oey, Daryl Neng Wirakartakusumah, C. Hanny Wijaya, Liza Agustina Maureen Nelloh
The world is actively seeking for ways to establish a global food system that demonstrates sustainability in the realms of food security, food safety, and nutrition security. Reflecting on the profound impacts of the COVID-19 pandemic, ongoing war in Ukraine, and accelerated climate crisis with extreme weather events, there arises an urgent necessity for reevaluating the current approach in building sustainable food systems. This contribution considers opportunities and limitations in moving towards more self-sustainable food systems, particularly for basic foods. It also emphasizes the need for caution when contemplating the pursuit of this endeavor and discusses key issues pertaining to basic foods, deforestation, renewable energies, workforce, supply chains, and the environment. Lastly, the roles of science and innovation within the framework of national self-sustaining basic foods systems are elucidated, including opportunities in optimizing the utilization of food bioactive components. It is anticipated that the framework can serve as a tool to foster the development of comprehensive policies that suits the particular needs and development stage of each country. These policies, in turn, will advance the implementation of technologies, promote culture cultivation, and facilitate education and training, all geared towards achieving the goals of a more resilient and sustainable food system.
{"title":"Building Self-Sustainable Basic Food Systems: Role of Bioactive Components and Beyond in Science and Innovation","authors":"M. Aman Wirakartakusumah, Indrawati Oey, Daryl Neng Wirakartakusumah, C. Hanny Wijaya, Liza Agustina Maureen Nelloh","doi":"10.31665/jfb.2023.18350","DOIUrl":"https://doi.org/10.31665/jfb.2023.18350","url":null,"abstract":"The world is actively seeking for ways to establish a global food system that demonstrates sustainability in the realms of food security, food safety, and nutrition security. Reflecting on the profound impacts of the COVID-19 pandemic, ongoing war in Ukraine, and accelerated climate crisis with extreme weather events, there arises an urgent necessity for reevaluating the current approach in building sustainable food systems. This contribution considers opportunities and limitations in moving towards more self-sustainable food systems, particularly for basic foods. It also emphasizes the need for caution when contemplating the pursuit of this endeavor and discusses key issues pertaining to basic foods, deforestation, renewable energies, workforce, supply chains, and the environment. Lastly, the roles of science and innovation within the framework of national self-sustaining basic foods systems are elucidated, including opportunities in optimizing the utilization of food bioactive components. It is anticipated that the framework can serve as a tool to foster the development of comprehensive policies that suits the particular needs and development stage of each country. These policies, in turn, will advance the implementation of technologies, promote culture cultivation, and facilitate education and training, all geared towards achieving the goals of a more resilient and sustainable food system.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136341424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Asli Devrim-Lanpir, Ali Ali Redha, Afnan Freije, Sabika Allehdan, Duaa Madan, Mariangela Rondanelli, Simone Perna
Malva pusilla (MP), known as round-leaved mallow, is one of the undesirable plants due to its harmful effects on crop fields. This study aimed to evaluate its nutritional composition in order to reveal the possible beneficial aspects of this plant. Leaves of MP were analysed for their fatty acid profile, mineral composition, and phenolic content. The study results showed that MP has greater phenolic (95.42 ±5.25 mg GAE/g) extract and flavonoid (40.8 ±3.01 mg CE/g DW) contents compared to literature data of Malva parviflora, a Malva species known for its phenolic and flavonoid content. In addition, α-linoleic acid was detected to be the most abundant fatty acid content (56.25±1.83%). Thus, this species might be used as an antioxidant agent given its high phenolic, flavonoid and n-3 fatty acid content. In addition, this species has a recognizable content in terms of Mg, Zn, K, Ca and Fe (1422.4 ±6.57, 115.42 ±0.33, 444.32 ±2.13, 5594.26 ±64.22 and 65.63 ±0.28 mg/100 g DM, respectively). These findings showed that MP could be a promising plant for the food, supplement or health industries.
{"title":"Analysis of the nutritional composition of round-leaved mallow (Malva pusilla) leaves","authors":"Asli Devrim-Lanpir, Ali Ali Redha, Afnan Freije, Sabika Allehdan, Duaa Madan, Mariangela Rondanelli, Simone Perna","doi":"10.31665/jfb.2023.18356","DOIUrl":"https://doi.org/10.31665/jfb.2023.18356","url":null,"abstract":"Malva pusilla (MP), known as round-leaved mallow, is one of the undesirable plants due to its harmful effects on crop fields. This study aimed to evaluate its nutritional composition in order to reveal the possible beneficial aspects of this plant. Leaves of MP were analysed for their fatty acid profile, mineral composition, and phenolic content. The study results showed that MP has greater phenolic (95.42 ±5.25 mg GAE/g) extract and flavonoid (40.8 ±3.01 mg CE/g DW) contents compared to literature data of Malva parviflora, a Malva species known for its phenolic and flavonoid content. In addition, α-linoleic acid was detected to be the most abundant fatty acid content (56.25±1.83%). Thus, this species might be used as an antioxidant agent given its high phenolic, flavonoid and n-3 fatty acid content. In addition, this species has a recognizable content in terms of Mg, Zn, K, Ca and Fe (1422.4 ±6.57, 115.42 ±0.33, 444.32 ±2.13, 5594.26 ±64.22 and 65.63 ±0.28 mg/100 g DM, respectively). These findings showed that MP could be a promising plant for the food, supplement or health industries.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136336474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hua Zhang, Ronghua Liu, Lili Mats, Dion Lepp, Honghui Zhu, Yuhuan Chen, Shilian Zheng, Yoshinori Mine, Rong Tsao
Dietary polyphenols including anthocyanins possess strong antioxidant and anti-inflammatory properties, and are known to help reduce risks of oxidative stress-induced chronic diseases. However, their effects on various aspects of the gut microenvironment towards preventing the unhealthy diet-induced metabolic disorders are still not well understood. The present study aims to verify the in vitro antioxidant and anti-inflammatory effects of the anthocyanin-rich extracts of purple potato (PPE), using a lipopolysaccharide (LPS) and high-fat diet (HFD)-induced obesity C57/BL6J mouse model, and to examine the effects of PPE on LPS+HFD-impaired metabolic homeostasis and the underlying mechanisms. We found that PPE, especially at higher dose significantly improved the glucose and lipid metabolism, and reduced inflammation in the plasma and various tissues. It significantly improved intestinal barrier integrity, altered fecal metabolite profile and gut microbiota composition. Our findings provide new insights into the roles of highly-pigmented vegetable-derived anthocyanins in maintaining gut health and ameliorating metabolic syndrome.
{"title":"Anthocyanins-rich purple potato extract prevents low-grade chronic inflammation-associated metabolic disorders","authors":"Hua Zhang, Ronghua Liu, Lili Mats, Dion Lepp, Honghui Zhu, Yuhuan Chen, Shilian Zheng, Yoshinori Mine, Rong Tsao","doi":"10.31665/jfb.2023.18351","DOIUrl":"https://doi.org/10.31665/jfb.2023.18351","url":null,"abstract":"Dietary polyphenols including anthocyanins possess strong antioxidant and anti-inflammatory properties, and are known to help reduce risks of oxidative stress-induced chronic diseases. However, their effects on various aspects of the gut microenvironment towards preventing the unhealthy diet-induced metabolic disorders are still not well understood. The present study aims to verify the in vitro antioxidant and anti-inflammatory effects of the anthocyanin-rich extracts of purple potato (PPE), using a lipopolysaccharide (LPS) and high-fat diet (HFD)-induced obesity C57/BL6J mouse model, and to examine the effects of PPE on LPS+HFD-impaired metabolic homeostasis and the underlying mechanisms. We found that PPE, especially at higher dose significantly improved the glucose and lipid metabolism, and reduced inflammation in the plasma and various tissues. It significantly improved intestinal barrier integrity, altered fecal metabolite profile and gut microbiota composition. Our findings provide new insights into the roles of highly-pigmented vegetable-derived anthocyanins in maintaining gut health and ameliorating metabolic syndrome.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136337109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Toluwase Hezekiah Fatoki, Christianah Tosin Balogun, Oluwafisayomi Taiwo Oluwadare, Courage Dele Famusiwa, Oyeleke Ridwan Oyebiyi, Blessing Anuoluwapo Ejimadu, Olaolu Ebenezer Lawal, Busayo Elizabeth Amosun, Toheeb Olabisi Adeyeye, John Adeolu Falode
Sorghum (Sorghum bicolor L. Moench) ranks as the fifth most widely grown cereal globally, and its grain is gluten-free, containing about 26 phytochemicals which are mostly phenolics. The objective of this study was to predict pharmacokinetics of sorghum grain phytochemicals and some molecular targets that may impact good health in human. The methods used were in silico pharmacokinetic prediction, target prediction, target gene network analysis, docking and molecular dynamics simulation. The results showed that ferulic acid, p-coumaric acid, p-hydroxybenzoic acid, and vanillic acid were blood-brain barrier permeant, while p-coumaric acid and gallic acid have high gastrointestinal absorption. The results indicated that p-coumaric acid has 100% probability of target on aldose reductase and estrogen receptor, while gallic acid had 100% probability of target on alpha-(1,3)-fucosyltransferase 7. The docking analyses revealed that p-coumaric acid bind to aldose reductase with an affinity of -7.759 kcal.mol-1 while gallic acid bind to alpha-(1,3)-fucosyltransferase 7 with binding affinity of -5.512 kcal.mol-1. Overall, binding energy ΔGbind (Total) at 0 ns was slightly higher than that of 100 ns for p-coumaric acid - aldose reductase complex (-56.631 to -53.546 kcal.mol-1). This study provides valuable insights into the potential pharmacological actions of phytochemicals in sorghum grains.
{"title":"In Silico Evaluation of Nutri-Pharmacological Potentials of Phytochemicals in Sorghum (Sorghum bicolor) Grains","authors":"Toluwase Hezekiah Fatoki, Christianah Tosin Balogun, Oluwafisayomi Taiwo Oluwadare, Courage Dele Famusiwa, Oyeleke Ridwan Oyebiyi, Blessing Anuoluwapo Ejimadu, Olaolu Ebenezer Lawal, Busayo Elizabeth Amosun, Toheeb Olabisi Adeyeye, John Adeolu Falode","doi":"10.31665/jfb.2023.18354","DOIUrl":"https://doi.org/10.31665/jfb.2023.18354","url":null,"abstract":"Sorghum (Sorghum bicolor L. Moench) ranks as the fifth most widely grown cereal globally, and its grain is gluten-free, containing about 26 phytochemicals which are mostly phenolics. The objective of this study was to predict pharmacokinetics of sorghum grain phytochemicals and some molecular targets that may impact good health in human. The methods used were in silico pharmacokinetic prediction, target prediction, target gene network analysis, docking and molecular dynamics simulation. The results showed that ferulic acid, p-coumaric acid, p-hydroxybenzoic acid, and vanillic acid were blood-brain barrier permeant, while p-coumaric acid and gallic acid have high gastrointestinal absorption. The results indicated that p-coumaric acid has 100% probability of target on aldose reductase and estrogen receptor, while gallic acid had 100% probability of target on alpha-(1,3)-fucosyltransferase 7. The docking analyses revealed that p-coumaric acid bind to aldose reductase with an affinity of -7.759 kcal.mol-1 while gallic acid bind to alpha-(1,3)-fucosyltransferase 7 with binding affinity of -5.512 kcal.mol-1. Overall, binding energy ΔGbind (Total) at 0 ns was slightly higher than that of 100 ns for p-coumaric acid - aldose reductase complex (-56.631 to -53.546 kcal.mol-1). This study provides valuable insights into the potential pharmacological actions of phytochemicals in sorghum grains.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"129 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136341433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ovalbumin-derived peptides IFYCPIAIM, NIFYCPIAIM and YCPIAIMSA, containing a common region YCPIAIM, were previously identified as aggregation-prone peptides with variable fibril formation. In this study, we elucidated self-assembly mechanisms of the peptides, by determining the influence of self-assembly on sulfhydryl group accessibility. The free sulfhydryl group content and antioxidant capacity results demonstrate that the peptides assemble into β-sheets, possibly involving hydrogen bonding with the sulfhydryl groups. NIFYCPIAIM, IFYCPIAIM and YCPIAIMSA, in decreasing order, had the largest particle size, thioflavin T fluorescence, reactive sulfhydryl group content, and antioxidant activities. This demonstrates that the reactive sulfhydryl group content, which is influenced by the cysteine residue position relative to the N-terminal of the peptide, is dependent on fibrillation. Rheological studies further demonstrated the non-Newtonian shear-thinning behavior of the peptides. The results provide valuable insight on peptide self-assembly, which is imperative for future design of bioactive hydrogels with promising biomechanical properties for biomaterial applications.
{"title":"Influence of self-assembly on the reactive sulfhydryl and antioxidant activity of aggregation-prone ovalbumin-derived peptides","authors":"Amanda Clairoux, Chibuike C. Udenigwe","doi":"10.31665/jfb.2023.18346","DOIUrl":"https://doi.org/10.31665/jfb.2023.18346","url":null,"abstract":"Ovalbumin-derived peptides IFYCPIAIM, NIFYCPIAIM and YCPIAIMSA, containing a common region YCPIAIM, were previously identified as aggregation-prone peptides with variable fibril formation. In this study, we elucidated self-assembly mechanisms of the peptides, by determining the influence of self-assembly on sulfhydryl group accessibility. The free sulfhydryl group content and antioxidant capacity results demonstrate that the peptides assemble into β-sheets, possibly involving hydrogen bonding with the sulfhydryl groups. NIFYCPIAIM, IFYCPIAIM and YCPIAIMSA, in decreasing order, had the largest particle size, thioflavin T fluorescence, reactive sulfhydryl group content, and antioxidant activities. This demonstrates that the reactive sulfhydryl group content, which is influenced by the cysteine residue position relative to the N-terminal of the peptide, is dependent on fibrillation. Rheological studies further demonstrated the non-Newtonian shear-thinning behavior of the peptides. The results provide valuable insight on peptide self-assembly, which is imperative for future design of bioactive hydrogels with promising biomechanical properties for biomaterial applications.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136064787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jujube seed oil is pressed by Ziziphi Spinosae Semen，and widely cultivated in China with healthful. Here, we focused on illustrating the components and antioxidant activity of Jujube seed oil. The pressed oil was analyzed by GC-MS. The in vitro antioxidant activity was tested by free radical scavenging. The in vivo antioxidant activity was tested by using Saccharomyces cerevisiae model. The results of GC-MS showed that alkenes (e.g., d-limonene and α-farnesene) were the richest components of jujube seed oil. The experiments of in vitro and in vivo suggested that jujube seed oil possessed good antioxidant capacity. Treatment with Jujube seed oil counteracted oxidative stress-induced by lipid peroxidation and intracellular oxidation in Saccharomyces cerevisiae. Furthermore, experiments performed on missing strains of redox molecules showed that jujube seed oil-induced prevention against lipid peroxidation might be related to catalase encoded by cytosolic catalase T ctt1 gene. Taken together, our current data highlighted the antioxidant capacity of jujube seed oil. Interestingly the Ctt1 activity is vital in the mechanism associated with lipid peroxidation prevention of jujube seed oil.
{"title":"Study on antioxidant activity of Jujube seed oil","authors":"Fan Yang, Liang Bai, Yong-qing Tao","doi":"10.31665/jfb.2023.18349","DOIUrl":"https://doi.org/10.31665/jfb.2023.18349","url":null,"abstract":"Jujube seed oil is pressed by Ziziphi Spinosae Semen，and widely cultivated in China with healthful. Here, we focused on illustrating the components and antioxidant activity of Jujube seed oil. The pressed oil was analyzed by GC-MS. The in vitro antioxidant activity was tested by free radical scavenging. The in vivo antioxidant activity was tested by using Saccharomyces cerevisiae model. The results of GC-MS showed that alkenes (e.g., d-limonene and α-farnesene) were the richest components of jujube seed oil. The experiments of in vitro and in vivo suggested that jujube seed oil possessed good antioxidant capacity. Treatment with Jujube seed oil counteracted oxidative stress-induced by lipid peroxidation and intracellular oxidation in Saccharomyces cerevisiae. Furthermore, experiments performed on missing strains of redox molecules showed that jujube seed oil-induced prevention against lipid peroxidation might be related to catalase encoded by cytosolic catalase T ctt1 gene. Taken together, our current data highlighted the antioxidant capacity of jujube seed oil. Interestingly the Ctt1 activity is vital in the mechanism associated with lipid peroxidation prevention of jujube seed oil.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"95 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136065220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Joy Roasa, Ray De Villa, Lili Mats, Honghui Zhu, Yan Zhu, Ronghua Liu, Yoshinori Mine, Rong Tsao
Mustard bran is enriched with bioactive phenolic compounds and glucosinolates, yet it is underutilized as a low-value processing by-product. Here, we investigate the effects of solid-state fermentation (SSF) using various food-grade microorganisms (Aspergillus spp., Rhizopus spp., Bacillus subtilis, Saccharomyces cerevisiae) on the phytochemical composition and antioxidant activities of oriental mustard and yellow mustard brans. The total phenolic contents (TPC) and antioxidant activities (FRAP, DPPH assays) of oriental and yellow mustard brans were significantly improved (p < 0.05) after fermentation, especially by R. oligosporus and R. oryzae. Moreover, SSF by R. oligosporus and R. oryzae significantly increased (p < 0.05) the levels of p-hydroxybenzoic acid, syringic acid, protocatechuic acid, sinapic acid and kaempferol-3-O-glucoside in both mustard brans. Conversely, a significant reduction (p < 0.05) of major glucosinolates in oriental and yellow mustard brans were observed after SSF by R. oligosporus. Findings from this study show that SSF by filamentous fungi is a promising strategy to enhance the phenolic contents, antioxidant properties and overall value of oriental and yellow mustard brans.
芥菜糠富含生物活性酚类化合物和硫代葡萄糖苷，但作为低价值加工副产品未得到充分利用。本文研究了不同食品级微生物(曲霉、根霉、枯草芽孢杆菌、酿酒酵母)的固态发酵(SSF)对东方芥末和黄芥末皮的植物化学成分和抗氧化活性的影响。发酵后的芥菜和黄芥菜总酚含量(TPC)和抗氧化活性(FRAP、DPPH)显著提高(p < 0.05)，其中以少孢霉和米霉发酵效果最显著。少孢霉和米霉SSF显著提高了两种芥菜皮中对羟基苯甲酸、丁香酸、原儿茶酸、辛酸和山奈酚-3- o -葡萄糖苷的含量(p < 0.05)。相反，经少孢霉SSF处理后，芥菜和黄芥菜皮中主要硫代葡萄糖苷含量显著降低(p < 0.05)。本研究结果表明，丝状真菌对芥菜黄皮酚类物质含量、抗氧化性能和综合价值的提高具有良好的应用前景。
{"title":"Effects of solid-state fermentation on the phytochemical composition and antioxidant activities of oriental mustard (Brassica juncea) and yellow mustard (Sinapis alba) bran","authors":"Joy Roasa, Ray De Villa, Lili Mats, Honghui Zhu, Yan Zhu, Ronghua Liu, Yoshinori Mine, Rong Tsao","doi":"10.31665/jfb.2023.18348","DOIUrl":"https://doi.org/10.31665/jfb.2023.18348","url":null,"abstract":"Mustard bran is enriched with bioactive phenolic compounds and glucosinolates, yet it is underutilized as a low-value processing by-product. Here, we investigate the effects of solid-state fermentation (SSF) using various food-grade microorganisms (Aspergillus spp., Rhizopus spp., Bacillus subtilis, Saccharomyces cerevisiae) on the phytochemical composition and antioxidant activities of oriental mustard and yellow mustard brans. The total phenolic contents (TPC) and antioxidant activities (FRAP, DPPH assays) of oriental and yellow mustard brans were significantly improved (p < 0.05) after fermentation, especially by R. oligosporus and R. oryzae. Moreover, SSF by R. oligosporus and R. oryzae significantly increased (p < 0.05) the levels of p-hydroxybenzoic acid, syringic acid, protocatechuic acid, sinapic acid and kaempferol-3-O-glucoside in both mustard brans. Conversely, a significant reduction (p < 0.05) of major glucosinolates in oriental and yellow mustard brans were observed after SSF by R. oligosporus. Findings from this study show that SSF by filamentous fungi is a promising strategy to enhance the phenolic contents, antioxidant properties and overall value of oriental and yellow mustard brans.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81183030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Trypsin inhibitors are proteins found in plant-based foods, mainly legumes and cereals. They have traditionally been described as anti-nutrients since their consumption leads to lower protein digestibility along with pancreatic hypertrophy. Given the problems which can arise, there are various technologies used in food processing which help reduce trypsin inhibitors to safe levels. It has also been described that trypsin inhibitors can be related with beneficial effects for human health. The present review seeks to evaluate the evidence about trypsin inhibitors’ health benefits in both in vitro and in vivo studies.
{"title":"Trypsin inhibitors, antinutrients or bioactive compounds? A mini review","authors":"Miguel Angel Varas Condori, A. D. de Camargo","doi":"10.31665/jfb.2023.18344","DOIUrl":"https://doi.org/10.31665/jfb.2023.18344","url":null,"abstract":"Trypsin inhibitors are proteins found in plant-based foods, mainly legumes and cereals. They have traditionally been described as anti-nutrients since their consumption leads to lower protein digestibility along with pancreatic hypertrophy. Given the problems which can arise, there are various technologies used in food processing which help reduce trypsin inhibitors to safe levels. It has also been described that trypsin inhibitors can be related with beneficial effects for human health. The present review seeks to evaluate the evidence about trypsin inhibitors’ health benefits in both in vitro and in vivo studies.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85498849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In many instances, the term processed foods is used interchangeably with ultra-processed foods (UPF), which may lead to the former group being mistakenly perceived as unhealthy. In reality, the term food processing encompasses a range of treatments and operations aimed at ensuring food safety, preservation, and availability. Bioactive compounds found in raw foods can be used to examine the complex nature of processing. Factors such as processing type (e.g., thermal treatments, non-conventional processes) and operational conditions (e.g., temperature, pressure) significantly affect the final product and can either increase the levels and bioavailability of bioactives or diminish their concentration leading to reduced functional properties. Criticism directed toward UPFs should not overshadow the boundaries separating them from healthy and nutritive processed foods. Food processing continues to be a tool to produce foods that are stable and free from microbiological and physicochemical hazards, ensuring their availability in underserved areas of the world.
{"title":"Food Processing Can Save Lives: How Bioactive Compounds Defy Oversimplification","authors":"Renan Danielski","doi":"10.31665/jfb.2023.18343","DOIUrl":"https://doi.org/10.31665/jfb.2023.18343","url":null,"abstract":"In many instances, the term processed foods is used interchangeably with ultra-processed foods (UPF), which may lead to the former group being mistakenly perceived as unhealthy. In reality, the term food processing encompasses a range of treatments and operations aimed at ensuring food safety, preservation, and availability. Bioactive compounds found in raw foods can be used to examine the complex nature of processing. Factors such as processing type (e.g., thermal treatments, non-conventional processes) and operational conditions (e.g., temperature, pressure) significantly affect the final product and can either increase the levels and bioavailability of bioactives or diminish their concentration leading to reduced functional properties. Criticism directed toward UPFs should not overshadow the boundaries separating them from healthy and nutritive processed foods. Food processing continues to be a tool to produce foods that are stable and free from microbiological and physicochemical hazards, ensuring their availability in underserved areas of the world.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"70 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77245140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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