Yu-suke Hasegawa, Waritsara Khongkomolsakul, Bradley W. Bolling
Little is known about how diet and nutraceuticals modulate Angiotensin-converting enzyme 2 (ACE2). Plant-based yogurts (PBYs) are potential sources of functional components and are made from a variety of plant-milks with varying cultures and protein sources. This study assessed the recombinant human (rh)ACE2 inhibitory activity of PBYs available in the United States. Extracts from 21 almond, cashew, coconut, oat and soy PBYs were screened for rhACE2 inhibitory activity. Among these samples, 9 PBYs inhibited recombinant human (rh)ACE2 by 50% at less than 50 mg/mL (dry weight (dw) PBY basis). Extracts of soy, almond, and oat PBYs were among the most active inhibitors, from 4-11 mg/mL IC50 (dw PBY). Among plant milks, soy milk extracts were more active rhACE2 inhibitors than oat or almond milks. Isoflavones contributed to activity, as purified isoflavones inhibited rhACE2. Therefore, rhACE2 inhibition by PBY varies considerably between products. These results suggest that there are a variety of nutraceuticals in PBYs that inhibit ACE2, and their bioactivity depends on the method of manufacturing and ingredient selection.
{"title":"Extracts of plant-based yogurts inhibit recombinant human angiotensin converting enzyme 2 (rhACE2) activity","authors":"Yu-suke Hasegawa, Waritsara Khongkomolsakul, Bradley W. Bolling","doi":"10.31665/jfb.2023.18335","DOIUrl":"https://doi.org/10.31665/jfb.2023.18335","url":null,"abstract":"Little is known about how diet and nutraceuticals modulate Angiotensin-converting enzyme 2 (ACE2). Plant-based yogurts (PBYs) are potential sources of functional components and are made from a variety of plant-milks with varying cultures and protein sources. This study assessed the recombinant human (rh)ACE2 inhibitory activity of PBYs available in the United States. Extracts from 21 almond, cashew, coconut, oat and soy PBYs were screened for rhACE2 inhibitory activity. Among these samples, 9 PBYs inhibited recombinant human (rh)ACE2 by 50% at less than 50 mg/mL (dry weight (dw) PBY basis). Extracts of soy, almond, and oat PBYs were among the most active inhibitors, from 4-11 mg/mL IC50 (dw PBY). Among plant milks, soy milk extracts were more active rhACE2 inhibitors than oat or almond milks. Isoflavones contributed to activity, as purified isoflavones inhibited rhACE2. Therefore, rhACE2 inhibition by PBY varies considerably between products. These results suggest that there are a variety of nutraceuticals in PBYs that inhibit ACE2, and their bioactivity depends on the method of manufacturing and ingredient selection.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77065319","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}
Min Jeong Kang, Joon Hyuk Suh, Liana L. Guarneiri, J. A. Cooper, Chad M. Paton
The purpose was to determine whether chronic pecan consumption leads to increases in Urolithin (Uro) levels in humans. Second, was to determine the pattern of Uro changes from 0- to 4-weeks among the Uro isoforms (Uro-A, -B, and -C) and their glucuronide conjugates. Forty Subjects were divided into control (no nut) and pecan (68 grams/day (g/day)) groups. Samples were collected at baseline (0-weeks) and 4-weeks after consuming either no nuts in the diet (control) or 68g/day of pecans in the pecan group. Using liquid chromatography-mass spectrometry (LC-MS), plasma Uro-A, -B, and -C levels and their phase II glucuronide metabolites were measured against known standards at 0- and 4-weeks. Uro-A (0.0-0.1 ng/mL) and -C (0.01-0.5) both increased significantly at 4-weeks while Uro-B was undetectable in plasma. The glucuronide conjugates were significantly higher than their free-forms, and all three conjugates increased from 0- to 4-weeks with Uro-A-glucuronide the highest at 2.6-106 ng/mL.
{"title":"LC–MS analysis of urolithin-related metabolites in human plasma reveals glucuronide conjugates as the primary species after 4-weeks of pecan consumption","authors":"Min Jeong Kang, Joon Hyuk Suh, Liana L. Guarneiri, J. A. Cooper, Chad M. Paton","doi":"10.31665/jfb.2023.18336","DOIUrl":"https://doi.org/10.31665/jfb.2023.18336","url":null,"abstract":"The purpose was to determine whether chronic pecan consumption leads to increases in Urolithin (Uro) levels in humans. Second, was to determine the pattern of Uro changes from 0- to 4-weeks among the Uro isoforms (Uro-A, -B, and -C) and their glucuronide conjugates. Forty Subjects were divided into control (no nut) and pecan (68 grams/day (g/day)) groups. Samples were collected at baseline (0-weeks) and 4-weeks after consuming either no nuts in the diet (control) or 68g/day of pecans in the pecan group. Using liquid chromatography-mass spectrometry (LC-MS), plasma Uro-A, -B, and -C levels and their phase II glucuronide metabolites were measured against known standards at 0- and 4-weeks. Uro-A (0.0-0.1 ng/mL) and -C (0.01-0.5) both increased significantly at 4-weeks while Uro-B was undetectable in plasma. The glucuronide conjugates were significantly higher than their free-forms, and all three conjugates increased from 0- to 4-weeks with Uro-A-glucuronide the highest at 2.6-106 ng/mL.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85754317","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}
T. Duggan, Julia Gilch, T. Stark, C. Dawid, Thomas Hofmann
Through sensory guided isolation and targeted as well as untargeted analytical techniques such as LC-MS/MS, LC-TOF-MS and 1D/2D-NMR experiments, as part of the SENSOMICS approach key off-taste compounds could be identified, quantified as well as sensorically characterized in wheat bran isolates. Alkenyl resorcinols, namely (Z)-5-nonadec-12/14-enylresorcinol as well as (Z)-5-heneicos-12/14/16-enylresorcinol could be identified as major bitter compounds in wheat bran for the first time. Furthermore, saturated analogues, alkyl resorcinols, which had previously been described to contribute to off-flavour in wheat bran, along with known off-taste compounds fatty acids as well as fatty acid oxidation products were identified to be key contributors to off-taste as well, exhibiting taste threshold between 12 and 981 µmol/kg.
{"title":"Identification, Quantitation and Sensory Elucidation of off-taste compounds in wheat bran","authors":"T. Duggan, Julia Gilch, T. Stark, C. Dawid, Thomas Hofmann","doi":"10.31665/jfb.2022.18326","DOIUrl":"https://doi.org/10.31665/jfb.2022.18326","url":null,"abstract":"Through sensory guided isolation and targeted as well as untargeted analytical techniques such as LC-MS/MS, LC-TOF-MS and 1D/2D-NMR experiments, as part of the SENSOMICS approach key off-taste compounds could be identified, quantified as well as sensorically characterized in wheat bran isolates. Alkenyl resorcinols, namely (Z)-5-nonadec-12/14-enylresorcinol as well as (Z)-5-heneicos-12/14/16-enylresorcinol could be identified as major bitter compounds in wheat bran for the first time. Furthermore, saturated analogues, alkyl resorcinols, which had previously been described to contribute to off-flavour in wheat bran, along with known off-taste compounds fatty acids as well as fatty acid oxidation products were identified to be key contributors to off-taste as well, exhibiting taste threshold between 12 and 981 µmol/kg.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80923794","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}
Yu Fang, B. Watson, Danye Zhu, I-Min Tsai, M. Qian
The effects of vineyard nitrogen fertilization, tilling, and irrigation on the contents of volatile sulfur compounds in Pinot noir wines were investigated in this study. Wines were made from two field blocks of twelve combinations of irrigation (dry or irrigated), tillage (tilled or not tilled), and fertilization (none, foliar nitrogen supplementation or soil applied nitrogen) from three vintages of Vitis vinifera cv. Pinot noir. The concentrations of volatile sulfur compounds were quantified using solid-phase micro-extraction and gas chromatography/ pulse flame photometric detection (HS-SPME-GC/PFPD). Multivariate analysis of variance (MANOVA) showed that vintage year, irrigation, and nitrogen can affect volatile sulfur compounds (p<0.01). Foliar nitrogen supplementation or soil nitrogen application significantly increased the contents of H2S (p<0.01) and methanethiol (MeSH) (p<0.01) in Pinot noir wines. Irrigation treatment yielded higher H2S and MeSH than non-irrigation treatment, and with tillage treatments also yielded higher H2S and MeSH. ANOVA demonstrated the interaction factor (irrigation×nitrogen) had significant impact on concentration of H2S and MeSH in wines. The combination of irrigation and soil nitrogen supplement had the highest amount of both H2S and MeSH. Dimethyl sulfide (DMS), methionol, methyl thioacetate (MeSOAc), and ethyl thioacetate (EtSOAc) were mainly affected by vintage.
{"title":"Volatile Sulfur Compound in Pinot noir Wines Affected by Vineyard Irrigation, Tillage, and Nitrogen Supplementation","authors":"Yu Fang, B. Watson, Danye Zhu, I-Min Tsai, M. Qian","doi":"10.31665/jfb.2022.18330","DOIUrl":"https://doi.org/10.31665/jfb.2022.18330","url":null,"abstract":"The effects of vineyard nitrogen fertilization, tilling, and irrigation on the contents of volatile sulfur compounds in Pinot noir wines were investigated in this study. Wines were made from two field blocks of twelve combinations of irrigation (dry or irrigated), tillage (tilled or not tilled), and fertilization (none, foliar nitrogen supplementation or soil applied nitrogen) from three vintages of Vitis vinifera cv. Pinot noir. The concentrations of volatile sulfur compounds were quantified using solid-phase micro-extraction and gas chromatography/ pulse flame photometric detection (HS-SPME-GC/PFPD). Multivariate analysis of variance (MANOVA) showed that vintage year, irrigation, and nitrogen can affect volatile sulfur compounds (p<0.01). Foliar nitrogen supplementation or soil nitrogen application significantly increased the contents of H2S (p<0.01) and methanethiol (MeSH) (p<0.01) in Pinot noir wines. Irrigation treatment yielded higher H2S and MeSH than non-irrigation treatment, and with tillage treatments also yielded higher H2S and MeSH. ANOVA demonstrated the interaction factor (irrigation×nitrogen) had significant impact on concentration of H2S and MeSH in wines. The combination of irrigation and soil nitrogen supplement had the highest amount of both H2S and MeSH. Dimethyl sulfide (DMS), methionol, methyl thioacetate (MeSOAc), and ethyl thioacetate (EtSOAc) were mainly affected by vintage.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79618620","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}
Obesity is characterized by chronic low-grade inflammation that could lead to the other health complications, such as cardiovascular disease, diabetes, and various cancers. Nutrient intake and dietary preferences are often modulated by taste receptors in the taste buds. Emerging evidence has shown that taste perception is altered during the development of obesity. It is demonstrated that suppression of taste receptor or taste signaling molecules can potentiate inflammatory response, whereas progressive inflammation has shown to attenuate the expression of taste receptors in vivo, which could be suggestive of an interplay between taste signaling and inflammation. This review summarizes the interactions between types 1 and 2 taste receptors and inflammation, as well as the impact of obesity on taste signaling. Taken together, taste receptors might play a crucial role in regulating the inflammatory response during obesity and hence may serve as a potential therapeutic target to prevent the progression of obesity.
{"title":"Implications of type 1 and type 2 taste receptors on obesity-induced inflammation","authors":"G. Y. Koh, Yu Wang","doi":"10.31665/jfb.2022.18323","DOIUrl":"https://doi.org/10.31665/jfb.2022.18323","url":null,"abstract":"Obesity is characterized by chronic low-grade inflammation that could lead to the other health complications, such as cardiovascular disease, diabetes, and various cancers. Nutrient intake and dietary preferences are often modulated by taste receptors in the taste buds. Emerging evidence has shown that taste perception is altered during the development of obesity. It is demonstrated that suppression of taste receptor or taste signaling molecules can potentiate inflammatory response, whereas progressive inflammation has shown to attenuate the expression of taste receptors in vivo, which could be suggestive of an interplay between taste signaling and inflammation. This review summarizes the interactions between types 1 and 2 taste receptors and inflammation, as well as the impact of obesity on taste signaling. Taken together, taste receptors might play a crucial role in regulating the inflammatory response during obesity and hence may serve as a potential therapeutic target to prevent the progression of obesity.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89223270","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}
Melissa officinalis is a popular aromatic plant, renowned for its lemon-like smell and pharmaceutical effects. Drying of Melissa officinalis is important for long-term storage and commercial purposes but can impact the sensory quality of the final product. Here, we aimed to characterize drying-related changes in aroma quality. In a first step, aroma profiles of fresh and dried leaves of Melissa officinalis were established by a trained sensory panel. In a second step, one- and two-dimensional gas chromatography-mass spectrometry/olfactometry (GC-MS/O) was performed to identify odor-active substances from fresh and dried leaves. A hay-like, straw-like and algae-like/fishy off-flavor was evident in dried leaves. GC-MS/O analyses led to the identification of known odor-active substances from Melissa officinalis like neral, geranial, geraniol in both fresh and dried leaves and additionally demonstrated the generation of further odor-active compounds due to drying, amongst others (Z)-4-heptenal and (E,Z)-2,6-nonadienal. Based on these results, further experiments can be designed to further investigate drying-related aroma changes, for instance with regard to quantitative determination of the aroma compounds in the leaves of Melissa officinalis.
{"title":"Where has all the aroma gone? Identification of aroma compounds in fresh and dried leaves of Melissa officinalis","authors":"Eashwari Shanmugam, H. Loos","doi":"10.31665/jfb.2022.18328","DOIUrl":"https://doi.org/10.31665/jfb.2022.18328","url":null,"abstract":"Melissa officinalis is a popular aromatic plant, renowned for its lemon-like smell and pharmaceutical effects. Drying of Melissa officinalis is important for long-term storage and commercial purposes but can impact the sensory quality of the final product. Here, we aimed to characterize drying-related changes in aroma quality. In a first step, aroma profiles of fresh and dried leaves of Melissa officinalis were established by a trained sensory panel. In a second step, one- and two-dimensional gas chromatography-mass spectrometry/olfactometry (GC-MS/O) was performed to identify odor-active substances from fresh and dried leaves. A hay-like, straw-like and algae-like/fishy off-flavor was evident in dried leaves. GC-MS/O analyses led to the identification of known odor-active substances from Melissa officinalis like neral, geranial, geraniol in both fresh and dried leaves and additionally demonstrated the generation of further odor-active compounds due to drying, amongst others (Z)-4-heptenal and (E,Z)-2,6-nonadienal. Based on these results, further experiments can be designed to further investigate drying-related aroma changes, for instance with regard to quantitative determination of the aroma compounds in the leaves of Melissa officinalis.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75540976","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}
Mindy Davila, Jyotishree Routray, J. Beatty, Xiaofen Du
Mushrooms contain a remarkable amount of complete protein, indicating potential as a conventional protein alternative. Commercially available mushroom powder would be protein concentrate and isolate starting material, while valorizing all powder molecules is sustainable and economical. This study aimed to quantify taste-related compounds (five soluble sugars, five organic acids, and five 5′-nucleotides), 23 free amino acids, protein, and other proximate compositions in two A. bisporus mushroom powders. The most dominant sugar was mannitol (5.6 and 6.9% dry matter), followed by glucose and sucrose. The major acid was oxalic acid (0.30 and 0.48%), followed by acetic and malic. Among five nucleotides, 5′-GMP (umami taste, 0.08 and 0.11%) was predominant. Total free amino acids were 4.0 and 6.5%, of which Glu (umami taste, 1.1 and 1.4%) was dominant. Asp (umami taste, 0.27 and 0.67%) was lower. The mushroom powders contained all essential and sweet- and bitter-related amino acids along with around 20% protein; the protein included at least six different fractions per SDS-PAGE. The powders were also majorly comprised of carbohydrates, especially fiber. These results demonstrated taste-related compounds and the nutritional composition in mushroom powders, providing evidence for mushroom powder use as a starting material to develop mushroom protein concentrates and isolates.
{"title":"Flavor Compounds, Free Amino Acids, and Proteins in Agaricus bisporus Mushroom Powder","authors":"Mindy Davila, Jyotishree Routray, J. Beatty, Xiaofen Du","doi":"10.31665/jfb.2022.18325","DOIUrl":"https://doi.org/10.31665/jfb.2022.18325","url":null,"abstract":" Mushrooms contain a remarkable amount of complete protein, indicating potential as a conventional protein alternative. Commercially available mushroom powder would be protein concentrate and isolate starting material, while valorizing all powder molecules is sustainable and economical. This study aimed to quantify taste-related compounds (five soluble sugars, five organic acids, and five 5′-nucleotides), 23 free amino acids, protein, and other proximate compositions in two A. bisporus mushroom powders. The most dominant sugar was mannitol (5.6 and 6.9% dry matter), followed by glucose and sucrose. The major acid was oxalic acid (0.30 and 0.48%), followed by acetic and malic. Among five nucleotides, 5′-GMP (umami taste, 0.08 and 0.11%) was predominant. Total free amino acids were 4.0 and 6.5%, of which Glu (umami taste, 1.1 and 1.4%) was dominant. Asp (umami taste, 0.27 and 0.67%) was lower. The mushroom powders contained all essential and sweet- and bitter-related amino acids along with around 20% protein; the protein included at least six different fractions per SDS-PAGE. The powders were also majorly comprised of carbohydrates, especially fiber. These results demonstrated taste-related compounds and the nutritional composition in mushroom powders, providing evidence for mushroom powder use as a starting material to develop mushroom protein concentrates and isolates.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80376526","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}
Gut barrier function is compromised in the obese state. The N-trans caffeoyltyramine (NCT) and N-trans feruloyltyramine (NFT), two naturally occurring bioactive compounds in hemp hulls, identified using in silico approaches, have the potential to improve gut barrier function and their effects were studied here in vitro. Proliferative human transverse colon epithelial cells were plated and co-cultured with tumor necrosis factor (TNF) along with NCT, NFT or NCT/NFT (2.2 ratio) post-differentiation, over a 48-hour period to induce inflammation and to observe the effects of NCT and NFT. A decrease in transepithelial electrical resistance (TEER) and increase in the intestinal permeability were observed with increased addition of TNF. Co-administration of NCT and NFT demonstrated a dose-dependent and statistically significant reversal of impaired TEER and intestinal permeability. NCT and NFT demonstrated a physiologically relevant reversal of impaired gut barrier function in the setting of inflammation via significant improvement in TEER and percent permeability.
{"title":"Impact of selected novel plant bioactives on improvement of impaired gut barrier function using human primary cell intestinal epithelium","authors":"D. Bolster, L. Chae, J. Klinken, S. Kalgaonkar","doi":"10.31665/jfb.2022.18324","DOIUrl":"https://doi.org/10.31665/jfb.2022.18324","url":null,"abstract":"Gut barrier function is compromised in the obese state. The N-trans caffeoyltyramine (NCT) and N-trans feruloyltyramine (NFT), two naturally occurring bioactive compounds in hemp hulls, identified using in silico approaches, have the potential to improve gut barrier function and their effects were studied here in vitro. Proliferative human transverse colon epithelial cells were plated and co-cultured with tumor necrosis factor (TNF) along with NCT, NFT or NCT/NFT (2.2 ratio) post-differentiation, over a 48-hour period to induce inflammation and to observe the effects of NCT and NFT. A decrease in transepithelial electrical resistance (TEER) and increase in the intestinal permeability were observed with increased addition of TNF. Co-administration of NCT and NFT demonstrated a dose-dependent and statistically significant reversal of impaired TEER and intestinal permeability. NCT and NFT demonstrated a physiologically relevant reversal of impaired gut barrier function in the setting of inflammation via significant improvement in TEER and percent permeability.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84074808","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}
Although a certain number of amino acid-Amadori rearrangement products (ARPs) have been studied, there is still a lack of knowledge of small peptide-ARPs. Filling the gap should be a great step in the potential usage of ARP as future flavor additives. This study illustrated that small peptides (diglycine and triglycine) exhibited better relative reactivity of ARP formation than an amino acid (glycine) at relatively low temperature such as 80 and 100 ℃ and in a wide range of pH from acidic to neutral conditions, but the result reversed at high temperatures for severer instability of small peptide-ARPs. The relative reactivity of ARP formation of amino compounds in a competing Maillard systems results from dynamic systems with various factors including the chemical characterization and composition of intrinsic reactants, and parameters of matrix conditions like pH, temperature and thermal treatment time among others. Further research should be conducted to investigate peptide-ARPs, for which are ubiquitous in real food systems and worth to pay more attention.
{"title":"Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system","authors":"Yue-Ting Luo, Baojun Xu, Shiming Li, Chi-Tang Ho","doi":"10.31665/jfb.2022.18332","DOIUrl":"https://doi.org/10.31665/jfb.2022.18332","url":null,"abstract":"Although a certain number of amino acid-Amadori rearrangement products (ARPs) have been studied, there is still a lack of knowledge of small peptide-ARPs. Filling the gap should be a great step in the potential usage of ARP as future flavor additives. This study illustrated that small peptides (diglycine and triglycine) exhibited better relative reactivity of ARP formation than an amino acid (glycine) at relatively low temperature such as 80 and 100 ℃ and in a wide range of pH from acidic to neutral conditions, but the result reversed at high temperatures for severer instability of small peptide-ARPs. The relative reactivity of ARP formation of amino compounds in a competing Maillard systems results from dynamic systems with various factors including the chemical characterization and composition of intrinsic reactants, and parameters of matrix conditions like pH, temperature and thermal treatment time among others. Further research should be conducted to investigate peptide-ARPs, for which are ubiquitous in real food systems and worth to pay more attention.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75175042","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}
Many ginsenosides have shown positive effects, including anti-cancer potential and anti-inflammatory effects. Of note, protopanaxadiol (PPD) and protopanaxatriol (PPT) are not easily absorbed by the body through the digestive tract due to their hydrophilicity. From this point of view, the cytotoxic potencies of the hydrolysates of PPD and PPT on CRC are much stronger than their source compounds. Moreover, several minor ginsenosides that are absent naturally but have high disease ameliorative efficacy can be obtained from major ginsenoside by enzymatic hydrolysis. Therefore, the first aim of this study was to determine the effectiveness of the biotransformation of ginsenosides via enzymatic hydrolysis to improve their bioactivity. Second, the anti-inflammatory and anti-cancer effects of the raw and bio-transformed ginseng metabolites were determined in vitro. The results suggest that enzymes can effectively biotransform major ginsenosides (i.e., PPD and PPT) into minor ginsenosides (i.e., compound K) by hydrolyzing the β-glucosidic linkage. Moreover, the bio-transformed ginsenosides were effective in inhibiting the proliferation of HCT-116 cells and suppressing lipopolysaccharide-induced nitric oxide production in RAW 264.7 murine macrophages. Therefore, the enzymatic hydrolysis of ginsenosides can be employed to functionally produce hydrolysates with increased bioactivity.
{"title":"Pharmacological bioactivity of enzymatically bio-transformed ginsenosides","authors":"Wei-Sheng Lin, Dhriti Choudhary, Y. Lo, M. Pan","doi":"10.31665/jfb.2022.18331","DOIUrl":"https://doi.org/10.31665/jfb.2022.18331","url":null,"abstract":"Many ginsenosides have shown positive effects, including anti-cancer potential and anti-inflammatory effects. Of note, protopanaxadiol (PPD) and protopanaxatriol (PPT) are not easily absorbed by the body through the digestive tract due to their hydrophilicity. From this point of view, the cytotoxic potencies of the hydrolysates of PPD and PPT on CRC are much stronger than their source compounds. Moreover, several minor ginsenosides that are absent naturally but have high disease ameliorative efficacy can be obtained from major ginsenoside by enzymatic hydrolysis. Therefore, the first aim of this study was to determine the effectiveness of the biotransformation of ginsenosides via enzymatic hydrolysis to improve their bioactivity. Second, the anti-inflammatory and anti-cancer effects of the raw and bio-transformed ginseng metabolites were determined in vitro. The results suggest that enzymes can effectively biotransform major ginsenosides (i.e., PPD and PPT) into minor ginsenosides (i.e., compound K) by hydrolyzing the β-glucosidic linkage. Moreover, the bio-transformed ginsenosides were effective in inhibiting the proliferation of HCT-116 cells and suppressing lipopolysaccharide-induced nitric oxide production in RAW 264.7 murine macrophages. Therefore, the enzymatic hydrolysis of ginsenosides can be employed to functionally produce hydrolysates with increased bioactivity.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75866810","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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