Pub Date : 2016-06-13DOI: 10.18143/JISANH_V3I4_1366
J. Maeng, S. Kwon, Bang Heon Park, Young-Hee Jo, Dong Jun Choi, Yong‐Jin Cho, Chong-Tai Kim
The extraction of phytochemicals has played an important role in the manufacture of functional foods. While many extraction methods have been developed, their efficiency is low. Other disadvantages is involving high energy consumption, much time, low selectivity. Moreover, many heat-sensitive phytochemicals may be degraded by solvent or heat extraction. A combination of subcritical pressure extraction and enzymatic hydrolysis (SPE-EH) is a relatively new extraction technique that is programmable and thus is very reproducible with respect to product development. The aim of this research was to develop the practical application of high hydrostatic pressure technology to extract polyphenols from fresh berry fruits including blackcurrants and mulberries with treatment of pectinase. The yields of extraction was increased upto 60% in blackcurrants and more than 3 times for some phenolic acids in mulberries. Optimum conditions for the extraction of polyphenols by using SPE-EH was treatment with 50 MPa, 40℃, 30 min and 100 Unit of enzymes. This technique may provide a safe, simple, highly efficient and cost-effective method of extraction without using solvent or excessive heat. Under the SPE-EH condition, there are significantly higher yields of polyphenols, total phenolics and total flavonoids than those obtained with no enzymatic or high pressure treatment.
{"title":"Extraction of polyphenols from berry fruits by combination of subcritical pressure extraction and enzymatic hydrolysis","authors":"J. Maeng, S. Kwon, Bang Heon Park, Young-Hee Jo, Dong Jun Choi, Yong‐Jin Cho, Chong-Tai Kim","doi":"10.18143/JISANH_V3I4_1366","DOIUrl":"https://doi.org/10.18143/JISANH_V3I4_1366","url":null,"abstract":"The extraction of phytochemicals has played an important role in the manufacture of functional foods. While many extraction methods have been developed, their efficiency is low. Other disadvantages is involving high energy consumption, much time, low selectivity. Moreover, many heat-sensitive phytochemicals may be degraded by solvent or heat extraction. A combination of subcritical pressure extraction and enzymatic hydrolysis (SPE-EH) is a relatively new extraction technique that is programmable and thus is very reproducible with respect to product development. The aim of this research was to develop the practical application of high hydrostatic pressure technology to extract polyphenols from fresh berry fruits including blackcurrants and mulberries with treatment of pectinase. The yields of extraction was increased upto 60% in blackcurrants and more than 3 times for some phenolic acids in mulberries. Optimum conditions for the extraction of polyphenols by using SPE-EH was treatment with 50 MPa, 40℃, 30 min and 100 Unit of enzymes. This technique may provide a safe, simple, highly efficient and cost-effective method of extraction without using solvent or excessive heat. Under the SPE-EH condition, there are significantly higher yields of polyphenols, total phenolics and total flavonoids than those obtained with no enzymatic or high pressure treatment.","PeriodicalId":17323,"journal":{"name":"Journal of the International Society of Antioxidants in Nutrition & Health","volume":"212 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91479619","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}
Pub Date : 2016-06-13DOI: 10.18143/JISANH_V3I4_1371
T. Eidenberger, L. Panzella, A. Napolitano
We recently developed an improved purification procedure to obtain black sesame pigment (BSP), involving fat removal from black sesame seeds followed by an optimized hydrolytic protocol. BSP thus obtained displayed good antioxidant efficiency in several chemical assays.1 We report herein the heavy metal binding and the inhibition properties of BSP following simulated gastrointestinal digestion toward several enzymes implicated in the Alzheimer’s disease, as evaluated by chemical assays,. BSP at 0.05 mg/mL efficiently removed lead, cadmium and mercury at 15 microM at pH 7.0 (>65% removal for cadmium and >90% for mercury and lead).2 More than 80% inhibition of the acetylcholinesterase–induced Ab1-40 aggregation was observed in the presence of the bioaccesible (soluble) fraction from the simulated digestion of BSP, which also efficiently inhibited self-induced Ab1-42 aggregation and b-secretase activity even after extensive dilution. These properties open new perspectives toward the use of BSP as a food supplement for the prevention of neurodegenerative and oxidative stress based diseases. 1)
{"title":"HEAVY METAL BINDING AND beta-AMYLOID AGGREGATION INHIBITION PROPERTIES OF BLACK SESAME PIGMENT: TOWARD A NOVEL ANTI-ALZHEIMER AGENT","authors":"T. Eidenberger, L. Panzella, A. Napolitano","doi":"10.18143/JISANH_V3I4_1371","DOIUrl":"https://doi.org/10.18143/JISANH_V3I4_1371","url":null,"abstract":"We recently developed an improved purification procedure to obtain black sesame pigment (BSP), involving fat removal from black sesame seeds followed by an optimized hydrolytic protocol. BSP thus obtained displayed good antioxidant efficiency in several chemical assays.1 We report herein the heavy metal binding and the inhibition properties of BSP following simulated gastrointestinal digestion toward several enzymes implicated in the Alzheimer’s disease, as evaluated by chemical assays,. BSP at 0.05 mg/mL efficiently removed lead, cadmium and mercury at 15 microM at pH 7.0 (>65% removal for cadmium and >90% for mercury and lead).2 More than 80% inhibition of the acetylcholinesterase–induced Ab1-40 aggregation was observed in the presence of the bioaccesible (soluble) fraction from the simulated digestion of BSP, which also efficiently inhibited self-induced Ab1-42 aggregation and b-secretase activity even after extensive dilution. These properties open new perspectives toward the use of BSP as a food supplement for the prevention of neurodegenerative and oxidative stress based diseases. 1)","PeriodicalId":17323,"journal":{"name":"Journal of the International Society of Antioxidants in Nutrition & Health","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79218122","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}
Pub Date : 2016-06-13DOI: 10.18143/JISANH_V3I4_1365
A. Atzeri, R. Lucas, A. Incani, G. Serreli, P. Peñalver, A. Zafra-Gómez, M. P. Melis, R. Pizzala, J. C. Morales, M. Deiana
Hydroxytyrosol (HT) is a phenolic alcohol present in extravirgin olive oil, where it exists in simple form or as conjugates. HT is absorbed and extensively metabolized at intestinal level, resulting in sulfated and glucuronidated metabolites. The aim of this study was to investigate the ability of the sulfate metabolites of HT (HT-S) to act as antioxidants counteracting the pro-oxidant effect of oxidized cholesterol in intestinal cells. For this purpose, we synthesized HT-S using a chemical methodology and examined their antioxidant activity in Caco-2 monolayers in comparison with the parent compound. Exposure to oxidized cholesterol led to ROS production, oxidative damage, as indicated by the MDA increase, a decrease of reduced glutathione level and an enhancement of glutathione peroxidase activity. HT and HT-S were able to counteract the action of oxidized cholesterol; HT-S showed an efficiency in protecting intestinal cells comparable to that of the parent compound, strengthening the assumption that the potential beneficial effect of the parent compounds is retained, although extensive metabolisation occurs, the resulting metabolites being able to exert a biological action themselves.
{"title":"Hydroxytyrosol and its sulfate metabolites protect enterocyte-like cells against the oxidized cholesterol pro-oxidant effect","authors":"A. Atzeri, R. Lucas, A. Incani, G. Serreli, P. Peñalver, A. Zafra-Gómez, M. P. Melis, R. Pizzala, J. C. Morales, M. Deiana","doi":"10.18143/JISANH_V3I4_1365","DOIUrl":"https://doi.org/10.18143/JISANH_V3I4_1365","url":null,"abstract":"Hydroxytyrosol (HT) is a phenolic alcohol present in extravirgin olive oil, where it exists in simple form or as conjugates. HT is absorbed and extensively metabolized at intestinal level, resulting in sulfated and glucuronidated metabolites. The aim of this study was to investigate the ability of the sulfate metabolites of HT (HT-S) to act as antioxidants counteracting the pro-oxidant effect of oxidized cholesterol in intestinal cells. For this purpose, we synthesized HT-S using a chemical methodology and examined their antioxidant activity in Caco-2 monolayers in comparison with the parent compound. Exposure to oxidized cholesterol led to ROS production, oxidative damage, as indicated by the MDA increase, a decrease of reduced glutathione level and an enhancement of glutathione peroxidase activity. HT and HT-S were able to counteract the action of oxidized cholesterol; HT-S showed an efficiency in protecting intestinal cells comparable to that of the parent compound, strengthening the assumption that the potential beneficial effect of the parent compounds is retained, although extensive metabolisation occurs, the resulting metabolites being able to exert a biological action themselves.","PeriodicalId":17323,"journal":{"name":"Journal of the International Society of Antioxidants in Nutrition & Health","volume":"102 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82492767","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}
Pub Date : 2016-06-13DOI: 10.18143/JISANH_V3I4_1370
C. Lili, Bowen Jiang, Chunge Zhong, Lihao Zhang, Xiuli Bi
Frozen black raspberry powder has been regarded with interest as possible chemopreventive agents against cancer. Here we report that black raspberry (BRB) polyphenols administered with the diet to C57BL/6J mice for 12 weeks inhibited colon carcinogenesis induced by AOM/DSS. Polyphenol-treated animals had a consistently lower tumor multiplicies compared to controls. In AOM/DSS induced mice, the main bacterial strains in the faeces at sacrifice were pathogenic bacterium including Haemophilus, Escherichia coli and Salmonella enterica, whereas the microorganisms predominantly identified after the period of black raspberry polyphenols supplement mice were Butyrate producing bacteria. Inflammatory cytokines including IL-1, IL-6, IL-10, COX-2 and TNF-α were found significantly reduced in BRB polyphenols supplemented group mice. The most interesting finding is the epigenetic status was found could be modulated by the polyphenols, the enzymes SIRTs and DNMTs associated with acetylation and methylation were decreased significantly. Furthermore, the level of p-STAT3, β-catenin and their downstream targets were obviously down-regulated at protein levels by BRB polyphenols. In conclusion, modulation of gut microbiota, reduction of inflammatory cytokines, and alterations of epigenetic status and the followed genes expression may all concur in the modulation of intestinal function and carcinogenesis by BRB polyphenols.
{"title":"Regulation of gut microbiota involved in the chemoprevention effects of Black raspberry polyphenols on colorectal cancer","authors":"C. Lili, Bowen Jiang, Chunge Zhong, Lihao Zhang, Xiuli Bi","doi":"10.18143/JISANH_V3I4_1370","DOIUrl":"https://doi.org/10.18143/JISANH_V3I4_1370","url":null,"abstract":"Frozen black raspberry powder has been regarded with interest as possible chemopreventive agents against cancer. Here we report that black raspberry (BRB) polyphenols administered with the diet to C57BL/6J mice for 12 weeks inhibited colon carcinogenesis induced by AOM/DSS. Polyphenol-treated animals had a consistently lower tumor multiplicies compared to controls. In AOM/DSS induced mice, the main bacterial strains in the faeces at sacrifice were pathogenic bacterium including Haemophilus, Escherichia coli and Salmonella enterica, whereas the microorganisms predominantly identified after the period of black raspberry polyphenols supplement mice were Butyrate producing bacteria. Inflammatory cytokines including IL-1, IL-6, IL-10, COX-2 and TNF-α were found significantly reduced in BRB polyphenols supplemented group mice. The most interesting finding is the epigenetic status was found could be modulated by the polyphenols, the enzymes SIRTs and DNMTs associated with acetylation and methylation were decreased significantly. Furthermore, the level of p-STAT3, β-catenin and their downstream targets were obviously down-regulated at protein levels by BRB polyphenols. In conclusion, modulation of gut microbiota, reduction of inflammatory cytokines, and alterations of epigenetic status and the followed genes expression may all concur in the modulation of intestinal function and carcinogenesis by BRB polyphenols.","PeriodicalId":17323,"journal":{"name":"Journal of the International Society of Antioxidants in Nutrition & Health","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78368225","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}
Pub Date : 2016-06-13DOI: 10.18143/JISANH_V3I4_1367
Delphine Pradal, P. Vauchel, S. Decossin, P. Dhulster, K. Dimitrov
Around 15,000 tons per year of chicory grounds, a by-product of chicory roots (Cichorium intybus L.), are generated in the north of France. Additionally, chicory grounds contains several compounds of interest, including antioxidant polyphenols. Selective recovery of antioxidant phenolics from chicory by-products was studied, using an integrated extraction-adsorption process, enabling the simultaneous extraction of phenolics and their purification in a single operation. In this way, products of high quality can be obtained in a simple eco-friendly process with reduced consumption of time and energy. The first part of this work aimed at studying adsorption and desorption steps in order to select the most efficient adsorbent among tested (amberlite XAD 16HP resin) and to define relevant experimental conditions for both steps regarding polyphenols recovery and antioxidant activity preservation. In a second part, the integrated extraction-adsorption process was studied, taking into account the influences of time (2, 4 or 6h), flow rate (1, 3 or 5L/h) and resin/chicory quantities ratio (1/3; 1/5 or 1/10 w/w) on kinetics of polyphenols extraction yield, antioxidant activity of the extract and energy consumption. These studies permitted multi-criteria optimization of the integrated extraction-adsorption process to obtain high quality products with low consumption of time and energy.
{"title":"INTEGRATED PROCESS EXTRACTION-ADSORPTION FOR SELECTIVE RECOVERY OF ANTIOXIDANT PHENOLICS FROM CHICORY BY-PRODUCTS: EXTRACTION YIELD, ANTIOXIDANT ACTIVITY AND ENERGY CONSUMPTION EVALUATION","authors":"Delphine Pradal, P. Vauchel, S. Decossin, P. Dhulster, K. Dimitrov","doi":"10.18143/JISANH_V3I4_1367","DOIUrl":"https://doi.org/10.18143/JISANH_V3I4_1367","url":null,"abstract":"Around 15,000 tons per year of chicory grounds, a by-product of chicory roots (Cichorium intybus L.), are generated in the north of France. Additionally, chicory grounds contains several compounds of interest, including antioxidant polyphenols. Selective recovery of antioxidant phenolics from chicory by-products was studied, using an integrated extraction-adsorption process, enabling the simultaneous extraction of phenolics and their purification in a single operation. In this way, products of high quality can be obtained in a simple eco-friendly process with reduced consumption of time and energy. The first part of this work aimed at studying adsorption and desorption steps in order to select the most efficient adsorbent among tested (amberlite XAD 16HP resin) and to define relevant experimental conditions for both steps regarding polyphenols recovery and antioxidant activity preservation. In a second part, the integrated extraction-adsorption process was studied, taking into account the influences of time (2, 4 or 6h), flow rate (1, 3 or 5L/h) and resin/chicory quantities ratio (1/3; 1/5 or 1/10 w/w) on kinetics of polyphenols extraction yield, antioxidant activity of the extract and energy consumption. These studies permitted multi-criteria optimization of the integrated extraction-adsorption process to obtain high quality products with low consumption of time and energy.","PeriodicalId":17323,"journal":{"name":"Journal of the International Society of Antioxidants in Nutrition & Health","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77672966","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}
Pub Date : 2016-06-08DOI: 10.18143/JISANH_V3I4_1363
C. Escott, I. Loira, A. Morata, W. Tesfaye, J. Suárez-Lepe
The color, together with the aroma and the body, is one of the most important quality parameters for red wines. Pyranoanthocyanins, stable pigments found in wines, are produced through condensation of anthocyanins like malvidin-3-O-glucoside with yeast metabolites such as pyruvate and acetaldehyde; with vinyl phenolic compounds from hydroxycinnamic enzymatic catalytic reactions or with flavanols also present in the grape must. Red must from V. vinifera L. cv. Tempranillo grapes was fermented with non-Saccharomyces yeasts either alone or in sequential fermentation with the species Saccharomyces cerevisiae. The identification and quantification of the pigments was done with the liquid chromatography coupled to mass spectroscopy (HPLC-DAD-ESI/MS). The wines obtained were also characterized with infrared spectroscopy (FTIR), gas chromatography (GC-FID) and spectrophotometry (UV-Vis). Wines produced with the species Schizosaccharomyces pombe had higher concentration of pigments of all types: anthocyanins, polymeric pigments and pyranoanthocyanins, particularly vitisin A. In general the use of non-Saccharomyces yeasts led to increase the production of stable pigments. Pigment stability in red wines may be improved by the controlled selection of non-Saccharomyces yeasts during fermentation.
颜色与香气和酒体一起，是红酒最重要的品质参数之一。葡萄花青素是葡萄酒中发现的稳定色素，是通过花青素(如malvidin-3-O-glucoside)与酵母代谢物(如丙酮酸和乙醛)缩合而产生的;与乙烯酚化合物从羟基肉桂酶催化反应或与黄烷醇也存在于葡萄必须。红色必须从V. vinifera L. cv。用非酵母菌单独发酵或与酿酒酵母菌一起连续发酵丹魄葡萄。采用液相色谱-质谱联用技术(HPLC-DAD-ESI/MS)对色素进行鉴定和定量。用红外光谱(FTIR)、气相色谱(GC-FID)和分光光度法(UV-Vis)对所得葡萄酒进行了表征。用裂糖酵母(Schizosaccharomyces pombe)酿造的葡萄酒含有更高浓度的各种类型的色素:花青素、聚合色素和pyranoanthocyanins，特别是葡萄素a。一般来说，使用非酵母酵母导致稳定色素的产量增加。通过在发酵过程中控制选用非酵母菌，可以提高红葡萄酒色素的稳定性。
{"title":"Characterization of polymeric pigments and pyranoanthocyanins produced with non-Saccharomyces yeasts","authors":"C. Escott, I. Loira, A. Morata, W. Tesfaye, J. Suárez-Lepe","doi":"10.18143/JISANH_V3I4_1363","DOIUrl":"https://doi.org/10.18143/JISANH_V3I4_1363","url":null,"abstract":"The color, together with the aroma and the body, is one of the most important quality parameters for red wines. Pyranoanthocyanins, stable pigments found in wines, are produced through condensation of anthocyanins like malvidin-3-O-glucoside with yeast metabolites such as pyruvate and acetaldehyde; with vinyl phenolic compounds from hydroxycinnamic enzymatic catalytic reactions or with flavanols also present in the grape must. Red must from V. vinifera L. cv. Tempranillo grapes was fermented with non-Saccharomyces yeasts either alone or in sequential fermentation with the species Saccharomyces cerevisiae. The identification and quantification of the pigments was done with the liquid chromatography coupled to mass spectroscopy (HPLC-DAD-ESI/MS). The wines obtained were also characterized with infrared spectroscopy (FTIR), gas chromatography (GC-FID) and spectrophotometry (UV-Vis). Wines produced with the species Schizosaccharomyces pombe had higher concentration of pigments of all types: anthocyanins, polymeric pigments and pyranoanthocyanins, particularly vitisin A. In general the use of non-Saccharomyces yeasts led to increase the production of stable pigments. Pigment stability in red wines may be improved by the controlled selection of non-Saccharomyces yeasts during fermentation.","PeriodicalId":17323,"journal":{"name":"Journal of the International Society of Antioxidants in Nutrition & Health","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82711792","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}
Pub Date : 2016-06-08DOI: 10.18143/JISANH_v3i4_1364
I. Loira, A. Morata, C. Escott, W. Tesfaye, M. C. González, J. Suárez-Lepe
Sonication is an emerging non-thermal technology useful to disrupt cell wall and increase polysaccharides release when applied to red wines aged on lees. At the same time, ultrasound treatment may cause changes in the composition of the wine, both in the phenolic and aromatic compounds. In this work, we evaluated the influence of ultrasounds treatment (frequency: 50 KHz; ultrasonic power: 200 W; acoustic energy density: 0.02 W cm−3) on polyphenols content and colour parameters of a red wine (Vitis vinifera L. cv. Tempranillo) by comparing different ultrasound treatments, lees dosages and yeast species. In general, total anthocyanin content and total polyphenol index decreased in wines treated with ultrasounds and high lees dosage, and hue increased as a result of oxidation associated with the sonication process. Regarding the effect of the yeast species, anthocyanins loss was smaller in Saccharomyces cerevisiae and Schizosaccharomyces pombe.
超声波是一种新兴的非热技术，用于破坏细胞壁和增加多糖的释放，适用于陈酿的红葡萄酒。同时，超声波处理可能会改变酒的成分，包括酚类和芳香类化合物。在这项工作中，我们评估了超声治疗(频率:50 KHz;超声功率:200w;声能密度:0.02 W cm−3)对红葡萄酒(Vitis vinifera L. cv.)多酚含量和颜色参数的影响。通过比较不同的超声处理、酒糟剂量和酵母菌种类。一般情况下，超声处理和高剂量酒液处理后的葡萄酒，总花青素含量和总多酚指数下降，色相增加，这是超声处理过程中氧化的结果。从酵母菌种类的影响来看，酿酒酵母和裂糖酵母的花青素损失较小。
{"title":"Effects of ultrasound treatment on the phenolic fraction of a red wine aged on lees","authors":"I. Loira, A. Morata, C. Escott, W. Tesfaye, M. C. González, J. Suárez-Lepe","doi":"10.18143/JISANH_v3i4_1364","DOIUrl":"https://doi.org/10.18143/JISANH_v3i4_1364","url":null,"abstract":"Sonication is an emerging non-thermal technology useful to disrupt cell wall and increase polysaccharides release when applied to red wines aged on lees. At the same time, ultrasound treatment may cause changes in the composition of the wine, both in the phenolic and aromatic compounds. In this work, we evaluated the influence of ultrasounds treatment (frequency: 50 KHz; ultrasonic power: 200 W; acoustic energy density: 0.02 W cm−3) on polyphenols content and colour parameters of a red wine (Vitis vinifera L. cv. Tempranillo) by comparing different ultrasound treatments, lees dosages and yeast species. In general, total anthocyanin content and total polyphenol index decreased in wines treated with ultrasounds and high lees dosage, and hue increased as a result of oxidation associated with the sonication process. Regarding the effect of the yeast species, anthocyanins loss was smaller in Saccharomyces cerevisiae and Schizosaccharomyces pombe.","PeriodicalId":17323,"journal":{"name":"Journal of the International Society of Antioxidants in Nutrition & Health","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85861336","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}
Pub Date : 2016-06-08DOI: 10.18143/JISANH_V3I4_1362
A. Morata, C. Vaquero, M. Bañuelos, I. Loira, M. C. González, W. Tesfaye, F. Palomero, M. J. Callejo, J. Suárez-Lepe
Vermouth is an aromatized and fortified wine flavored with botanicals. In red vermouth color is obtained by dyeing with caramel. Color can be improved by using natural grape anthocyanins. Natural anthocyanins give to this product a better color and at the same time increase the contents of flavonoid pigments with positive repercussion on health. The anthocyanins have been obtained from grapes after an extraction procedure using acidic water as solvent and also with physical assistance by ultrasounds. Also, commercial anthocyanins extracted from grape by-products were used to improve vermouth color. The concentration of monomeric anthocyanins has been evaluated after dosing using extracted and commercial anthocyanins. Temporal evolution of anthocyanin concentration has been measured as well.
{"title":"Use of natural grape anthocyanins as color in vermouth wines","authors":"A. Morata, C. Vaquero, M. Bañuelos, I. Loira, M. C. González, W. Tesfaye, F. Palomero, M. J. Callejo, J. Suárez-Lepe","doi":"10.18143/JISANH_V3I4_1362","DOIUrl":"https://doi.org/10.18143/JISANH_V3I4_1362","url":null,"abstract":"Vermouth is an aromatized and fortified wine flavored with botanicals. In red vermouth color is obtained by dyeing with caramel. Color can be improved by using natural grape anthocyanins. Natural anthocyanins give to this product a better color and at the same time increase the contents of flavonoid pigments with positive repercussion on health. The anthocyanins have been obtained from grapes after an extraction procedure using acidic water as solvent and also with physical assistance by ultrasounds. Also, commercial anthocyanins extracted from grape by-products were used to improve vermouth color. The concentration of monomeric anthocyanins has been evaluated after dosing using extracted and commercial anthocyanins. Temporal evolution of anthocyanin concentration has been measured as well.","PeriodicalId":17323,"journal":{"name":"Journal of the International Society of Antioxidants in Nutrition & Health","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83055923","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}
Pub Date : 2016-06-08DOI: 10.18143/JISANH_V3I4_1361
J. Juśkiewicz, K. Kołodziejczyk, A. Jurgoński, M. Kosmala, Joanna Milala, B. Fotschki, Z. Zduńczyk
In that study we tried to scrutinize the metabolic effects of two dietary strawberry polyphenolic extracts containing or not an anthocyanins fraction in rats fed high-fat diet. Forty-eight Wistar rats were fed with basal or obesogenic diet that contained two different extracts, specifically polyphenolic profile: 60/50, 35/35, 5/6 and 0/9% ellagitannins, proanthocyanidins, flavonols, and anthocyanins, in EP/EPA extracts respectively. Although both extracts beneficially affected liver and serum lipid profile (total cholesterol, HDL and HDL fractions, triglycerides), the EPA extract showed more pronounced health-promoting effects on the content of lean and fat tissues in the body (NMR analysis) as well as serum concentration of leptin, adiponectin, C-reactive protein, IL-6, and TNF-alpha. In the conclusion, the metabolic action of the extract containing anthocyanins besides other polyphenolic fractions in the normalization of dietary high-fat-induced disturbances was more distinctive than those of the extract without anthocyanins fraction. In the recent study it was also shown that dietary combination of fructooligosaccharides with EPA extract exhibited beneficial effects (versus EP preparation) in the lower gut of rats (1). Supported by the National Science Centre Poland (grant DEC-2012/05/B/NZ9/03402). (1) Fotschki B., Juskiewicz J., Jurgonski A., et al., 2016. PLOS ONE 11(2): e0149081.
{"title":"ANTHOCYANINS IN STRAWBERRY POLYPHENOLIC EXTRACT AMELIORATE METABOLIC DISTURBANCES IN RATS FED A DIET HIGH IN FAT","authors":"J. Juśkiewicz, K. Kołodziejczyk, A. Jurgoński, M. Kosmala, Joanna Milala, B. Fotschki, Z. Zduńczyk","doi":"10.18143/JISANH_V3I4_1361","DOIUrl":"https://doi.org/10.18143/JISANH_V3I4_1361","url":null,"abstract":"In that study we tried to scrutinize the metabolic effects of two dietary strawberry polyphenolic extracts containing or not an anthocyanins fraction in rats fed high-fat diet. Forty-eight Wistar rats were fed with basal or obesogenic diet that contained two different extracts, specifically polyphenolic profile: 60/50, 35/35, 5/6 and 0/9% ellagitannins, proanthocyanidins, flavonols, and anthocyanins, in EP/EPA extracts respectively. Although both extracts beneficially affected liver and serum lipid profile (total cholesterol, HDL and HDL fractions, triglycerides), the EPA extract showed more pronounced health-promoting effects on the content of lean and fat tissues in the body (NMR analysis) as well as serum concentration of leptin, adiponectin, C-reactive protein, IL-6, and TNF-alpha. In the conclusion, the metabolic action of the extract containing anthocyanins besides other polyphenolic fractions in the normalization of dietary high-fat-induced disturbances was more distinctive than those of the extract without anthocyanins fraction. In the recent study it was also shown that dietary combination of fructooligosaccharides with EPA extract exhibited beneficial effects (versus EP preparation) in the lower gut of rats (1). Supported by the National Science Centre Poland (grant DEC-2012/05/B/NZ9/03402). (1) Fotschki B., Juskiewicz J., Jurgonski A., et al., 2016. PLOS ONE 11(2): e0149081.","PeriodicalId":17323,"journal":{"name":"Journal of the International Society of Antioxidants in Nutrition & Health","volume":"325 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80349236","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}
Pub Date : 2016-06-06DOI: 10.18143/JISANH_V3I4_1323
N. M. Maidin, M. Oruña‐Concha, P. Jauregi
Degradation of extracellular matrix proteins by collagenase and elastase is the main contributing factor to skin aging. Inhibition of these enzymes by polyphenols from natural extracts might be promising approach but permeation into the skin is limited due to large molecular structure. Surfactants have been used in cosmetic products to help with the permeation. Here the application of a surfactant-based separation technique, Colloidal Gas Aphrons (CGA) to the extraction of polyphenols from grape pomace and their inhibitory activity against collagenase and elastase is investigated. The inhibitory activity of ethanolic (EE) and hot water extracts (HWE) of grape pomace and their CGA fractions was measured. Both extracts inhibited both enzymes in dose-dependent manner with IC50 values of 78.8mg/L and 34.5mg/L for collagenase; 18.7mg/L and 35.5mg/L for elastase. CGA fractions from EE inhibited 66.7% of collagenase and 39% of elastase, while HWE fractions inhibited 54.9% and 6.3% collagenase and elastase, respectively. CGA fractions were enriched in epicatechin, resveratrol, caffeic acid and quercetin. In conclusion, HWE showed higher inhibition potency but CGA fraction from EE demonstrated higher inhibition against both enzymes. Overall, this study showed the potential of the CGA fractions for application in cosmetics.
{"title":"Colloidal gas aphrons (CGA) fractions of red grape (Vitis vinefera) pomace: potential applications in cosmetics","authors":"N. M. Maidin, M. Oruña‐Concha, P. Jauregi","doi":"10.18143/JISANH_V3I4_1323","DOIUrl":"https://doi.org/10.18143/JISANH_V3I4_1323","url":null,"abstract":"Degradation of extracellular matrix proteins by collagenase and elastase is the main contributing factor to skin aging. Inhibition of these enzymes by polyphenols from natural extracts might be promising approach but permeation into the skin is limited due to large molecular structure. Surfactants have been used in cosmetic products to help with the permeation. Here the application of a surfactant-based separation technique, Colloidal Gas Aphrons (CGA) to the extraction of polyphenols from grape pomace and their inhibitory activity against collagenase and elastase is investigated. The inhibitory activity of ethanolic (EE) and hot water extracts (HWE) of grape pomace and their CGA fractions was measured. Both extracts inhibited both enzymes in dose-dependent manner with IC50 values of 78.8mg/L and 34.5mg/L for collagenase; 18.7mg/L and 35.5mg/L for elastase. CGA fractions from EE inhibited 66.7% of collagenase and 39% of elastase, while HWE fractions inhibited 54.9% and 6.3% collagenase and elastase, respectively. CGA fractions were enriched in epicatechin, resveratrol, caffeic acid and quercetin. In conclusion, HWE showed higher inhibition potency but CGA fraction from EE demonstrated higher inhibition against both enzymes. Overall, this study showed the potential of the CGA fractions for application in cosmetics.","PeriodicalId":17323,"journal":{"name":"Journal of the International Society of Antioxidants in Nutrition & Health","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75121668","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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