Pub Date : 2025-01-23DOI: 10.1007/s11130-025-01297-9
Coronel Eb, Ixtaina Vy, Capitani Mi
The growing consumer demand for healthier foods that help reduce the risk of chronic diseases has driven the food industry to innovate with nutritionally and technologically viable products. This trend and the nutritional gaps in gluten-free diets have spurred the exploration of unconventional, high-quality ingredients like flour from pseudocereals, legumes, and oilseeds. This study evaluated the nutritional and functional profiles of chia expeller and flours from buckwheat, green/yellow peas, and rice to study their potential as techno-functional ingredients for new gluten-free premixes. Chia expeller, rich in protein, lipids, and fiber, with a notable fatty acid profile -particularly α-linolenic and linoleic acids- and significant levels of Ca, Mg, Fe, Zn, Cu, P, and Na, emerged as a standout ingredient. It also demonstrated remarkable water-binding functionality. Pea flours were notable for their high protein, Ca, Cl, Fe, and linoleic acid content. Meanwhile, rice and buckwheat flours were distinguished by their carbohydrate and oleic acid content. Buckwheat also provides substantial Mg and Zn, while rice flour stood out for its higher brightness. These findings underscore the potential of these flours to contribute to the development of functional foods tailored to meet specific nutritional needs and consumer preferences for healthier options. The distinct functional properties of each flour type can contribute to making targeted formulations, improving the technological properties of gluten-free products.
{"title":"Nutritional and Functional Characterization of Chia Expeller and Gluten-Free Flours as Ingredients for Premixes.","authors":"Coronel Eb, Ixtaina Vy, Capitani Mi","doi":"10.1007/s11130-025-01297-9","DOIUrl":"https://doi.org/10.1007/s11130-025-01297-9","url":null,"abstract":"<p><p>The growing consumer demand for healthier foods that help reduce the risk of chronic diseases has driven the food industry to innovate with nutritionally and technologically viable products. This trend and the nutritional gaps in gluten-free diets have spurred the exploration of unconventional, high-quality ingredients like flour from pseudocereals, legumes, and oilseeds. This study evaluated the nutritional and functional profiles of chia expeller and flours from buckwheat, green/yellow peas, and rice to study their potential as techno-functional ingredients for new gluten-free premixes. Chia expeller, rich in protein, lipids, and fiber, with a notable fatty acid profile -particularly α-linolenic and linoleic acids- and significant levels of Ca, Mg, Fe, Zn, Cu, P, and Na, emerged as a standout ingredient. It also demonstrated remarkable water-binding functionality. Pea flours were notable for their high protein, Ca, Cl, Fe, and linoleic acid content. Meanwhile, rice and buckwheat flours were distinguished by their carbohydrate and oleic acid content. Buckwheat also provides substantial Mg and Zn, while rice flour stood out for its higher brightness. These findings underscore the potential of these flours to contribute to the development of functional foods tailored to meet specific nutritional needs and consumer preferences for healthier options. The distinct functional properties of each flour type can contribute to making targeted formulations, improving the technological properties of gluten-free products.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"43"},"PeriodicalIF":3.1,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143023727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-23DOI: 10.1007/s11130-024-01262-y
Fangfang Tie, Yidan Gao, Lichengcheng Ren, Yun Wu, Na Hu, Qi Dong, Honglun Wang
NAFLD is one of the most common and rapidly increasing liver diseases. Procyanidin C1 and procyanidin C2, B-type trimeric procyanidins, show beneficial effects on regulating lipid metabolism. However, the mechanism underlying these effects remain elusive. Therefore, we investigated the anti-NAFLD effects and mechanisms of procyanidin C1 and procyanidin C2 on HFD- induced zebrafish and OA-treated HepG2 cells. Network pharmacology, molecular docking and molecular dynamics simulations were used to predict potential targets and analyze intermolecular forces. The results demonstrated that procyanidin C1 and procyanidin C2 significantly reduce lipid accumulation and oxidative stress in both HFD-induced zebrafish and OA-treated HepG2 cell. And, treatment with procyanidin C1 and procyanidin C2 significantly enhance fatty acid oxidation and improve mitochondria function. Furthermore, procyanidin C1 and procyanidin C2 increased phosphorylated AMPKα levels and inhibited phosphorylated mTOR, along with downstream lipogenic proteins such as SREBP-1c, FAS, ACC, SCD-1 and PPARγ.
{"title":"B-Type Trimeric Procyanidins Attenuate Nonalcoholic Hepatic Steatosis Through AMPK/mTOR Signaling Pathway in Oleic Acid-Induced HepG2 Cells and High-Fat Diet- Fed Zebrafish.","authors":"Fangfang Tie, Yidan Gao, Lichengcheng Ren, Yun Wu, Na Hu, Qi Dong, Honglun Wang","doi":"10.1007/s11130-024-01262-y","DOIUrl":"10.1007/s11130-024-01262-y","url":null,"abstract":"<p><p>NAFLD is one of the most common and rapidly increasing liver diseases. Procyanidin C1 and procyanidin C2, B-type trimeric procyanidins, show beneficial effects on regulating lipid metabolism. However, the mechanism underlying these effects remain elusive. Therefore, we investigated the anti-NAFLD effects and mechanisms of procyanidin C1 and procyanidin C2 on HFD- induced zebrafish and OA-treated HepG2 cells. Network pharmacology, molecular docking and molecular dynamics simulations were used to predict potential targets and analyze intermolecular forces. The results demonstrated that procyanidin C1 and procyanidin C2 significantly reduce lipid accumulation and oxidative stress in both HFD-induced zebrafish and OA-treated HepG2 cell. And, treatment with procyanidin C1 and procyanidin C2 significantly enhance fatty acid oxidation and improve mitochondria function. Furthermore, procyanidin C1 and procyanidin C2 increased phosphorylated AMPKα levels and inhibited phosphorylated mTOR, along with downstream lipogenic proteins such as SREBP-1c, FAS, ACC, SCD-1 and PPARγ.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"44"},"PeriodicalIF":3.1,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11758349/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143023726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-21DOI: 10.1007/s11130-025-01295-x
Jéssica Moura de Oliveira, Mônica Silva de Jesus, Annuska Vieira Cabral, Elma Regina Silva de Andrade Wartha, Narendra Narain, Alessandra Almeida Castro Pagani
The plant specie, lemon balm (Melissa officinalis L.) is one of the most important species of the Lamiaceae family and its use as a plant extract has been highlighted by the population and the scientific community due to its rich chemical composition and the presence of bioactive compounds with potential antioxidant activity, associated with various health benefits. Research and development of innovative technologies are focused on the identification of these substances, their properties and applications. The present study aimed to select a type of lemon balm extract based on its bioactive compounds and antioxidant potential, obtained from lemon balm microcapsules through the ionic gelation process and evaluate the physicochemical changes and the profile of the volatile compounds. The extract obtained from the fresh plant sample infused at 80 °C showed a higher content of bioactive compounds. Fourier Transform Infrared Spectroscopy analysis revealed similar spectra between the samples. Terpenes and terpenoids were the predominant class of compounds, with compounds such as (E)-citral and caryophyllene being the major compounds in both the fresh lemon balm sample and the microcapsules. The results were satisfactory in the preservation of aroma and volatile compounds through the microencapsulation process by ionic gelation.
{"title":"Characterization of Microcapsules Obtained from Lemon Balm Extract (Melissa officinalis L.) by the Ionic Gelation Process.","authors":"Jéssica Moura de Oliveira, Mônica Silva de Jesus, Annuska Vieira Cabral, Elma Regina Silva de Andrade Wartha, Narendra Narain, Alessandra Almeida Castro Pagani","doi":"10.1007/s11130-025-01295-x","DOIUrl":"https://doi.org/10.1007/s11130-025-01295-x","url":null,"abstract":"<p><p>The plant specie, lemon balm (Melissa officinalis L.) is one of the most important species of the Lamiaceae family and its use as a plant extract has been highlighted by the population and the scientific community due to its rich chemical composition and the presence of bioactive compounds with potential antioxidant activity, associated with various health benefits. Research and development of innovative technologies are focused on the identification of these substances, their properties and applications. The present study aimed to select a type of lemon balm extract based on its bioactive compounds and antioxidant potential, obtained from lemon balm microcapsules through the ionic gelation process and evaluate the physicochemical changes and the profile of the volatile compounds. The extract obtained from the fresh plant sample infused at 80 °C showed a higher content of bioactive compounds. Fourier Transform Infrared Spectroscopy analysis revealed similar spectra between the samples. Terpenes and terpenoids were the predominant class of compounds, with compounds such as (E)-citral and caryophyllene being the major compounds in both the fresh lemon balm sample and the microcapsules. The results were satisfactory in the preservation of aroma and volatile compounds through the microencapsulation process by ionic gelation.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"42"},"PeriodicalIF":3.1,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143009938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-21DOI: 10.1007/s11130-024-01283-7
J Rosas-Rivas, M E Rodríguez-Huezo, E J Vernon-Carter, J Alvarez-Ramirez
This study aimed to explore the effects of egg albumin protein addition (5, 15 and 20 g/100 g db) on the textural characteristics, as well as in the in vitro digestibility of protein and starch of wheat bread. Egg albumin addition resulted in smoother bread loaves as compared to traditional wheat bread. Reduced hardness and increased cohesiveness were correlated to the protein secondary structure, mainly with the content of β-sheets. The in vitro protein digestibility decreased with the albumin addition, suggesting the mediation of protein-starch interactions. The in vitro starch digestibility was also decreased, reflected in a huge decrease of the slowly digestible starch fraction, but with non-significant changes in the rapidly digestible starch fraction. The supplemented albumin can form a physical barrier around the starch granules, which hampers the access of the amylolytic enzymes to the starch chains. Overall, the results of this study suggest that the addition of egg albumin is a viable alternative for producing wheat bread with reduced glycemic index and improved nutritional properties.
本试验旨在探讨添加5、15和20 g/100 g db的蛋清蛋白对小麦面包的质构特性以及蛋白质和淀粉的体外消化率的影响。与传统的小麦面包相比,鸡蛋白蛋白的加入使面包更光滑。硬度降低和黏结性增加与蛋白质二级结构有关,主要与β-片的含量有关。体外蛋白质消化率随白蛋白添加量的增加而降低,提示存在蛋白-淀粉相互作用的中介作用。体外淀粉消化率也有所下降,表现为慢消化淀粉含量大幅下降,而快速消化淀粉含量变化不显著。补充的白蛋白可以在淀粉颗粒周围形成物理屏障,阻碍淀粉水解酶进入淀粉链。综上所述,本研究结果表明,添加鸡蛋白蛋白是一种可行的替代方案,可用于生产血糖指数降低和营养特性改善的小麦面包。
{"title":"Wheat Bread Supplemented with Egg Albumin: Structural Features, and In Vitro Starch and Protein Digestibility.","authors":"J Rosas-Rivas, M E Rodríguez-Huezo, E J Vernon-Carter, J Alvarez-Ramirez","doi":"10.1007/s11130-024-01283-7","DOIUrl":"10.1007/s11130-024-01283-7","url":null,"abstract":"<p><p>This study aimed to explore the effects of egg albumin protein addition (5, 15 and 20 g/100 g db) on the textural characteristics, as well as in the in vitro digestibility of protein and starch of wheat bread. Egg albumin addition resulted in smoother bread loaves as compared to traditional wheat bread. Reduced hardness and increased cohesiveness were correlated to the protein secondary structure, mainly with the content of β-sheets. The in vitro protein digestibility decreased with the albumin addition, suggesting the mediation of protein-starch interactions. The in vitro starch digestibility was also decreased, reflected in a huge decrease of the slowly digestible starch fraction, but with non-significant changes in the rapidly digestible starch fraction. The supplemented albumin can form a physical barrier around the starch granules, which hampers the access of the amylolytic enzymes to the starch chains. Overall, the results of this study suggest that the addition of egg albumin is a viable alternative for producing wheat bread with reduced glycemic index and improved nutritional properties.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"41"},"PeriodicalIF":3.1,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11750911/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143009943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-20DOI: 10.1007/s11130-024-01290-8
Chuan Liu, Xiangrui Yi, Yafan Li, Huijuan Xu, Peng Wang, Wenyu Yang, Ling Li, Ya Tu
Sea buckthorn is a model of medicine and food homology, but the chemical composition and mechanism of anti-inflammatory effects are limited. In this study, the key components and mechanisms of the anti-inflammatory effects of sea buckthorn were identified based on UPLC-Q-TOF-MS, network pharmacology, molecular docking, molecular dynamics and RAW264.7 cells. The predicted key anti-inflammatory compounds in sea buckthorns were cianidanol, kaempferol, pelargonidin, and ent-epicatechin, and the key targets were EGFR, TNF, STAT3, and IL-10. The anti-inflammatory effects of sea buckthorn may be achieved via the synergistic regulation of multiple biological pathways. Furthermore, cianidanol significantly reduced the secretion of NO, IL-6, TNF-α, and IL-1β and the expression of phosphorylated JAK2 and STAT3 in LPS-stimulated RAW264.7 cells, as determined by ELISA and western blotting. Cianidanol from sea buckthorns exerts anti-inflammatory effects by reducing the expression of inflammatory mediators and pro-inflammatory cytokines, and inhibiting the JAK2/STAT3 signaling pathway. Thus, sea buckthorn can be developed into a promising functional food with anti-inflammatory properties.
{"title":"Cianidanol from Sea Buckthorn Exert Anti-Inflammatory Effects by the Inhibiting JAK2/STAT3 Signaling Pathway via an Integrative Pharmacology Strategy.","authors":"Chuan Liu, Xiangrui Yi, Yafan Li, Huijuan Xu, Peng Wang, Wenyu Yang, Ling Li, Ya Tu","doi":"10.1007/s11130-024-01290-8","DOIUrl":"https://doi.org/10.1007/s11130-024-01290-8","url":null,"abstract":"<p><p>Sea buckthorn is a model of medicine and food homology, but the chemical composition and mechanism of anti-inflammatory effects are limited. In this study, the key components and mechanisms of the anti-inflammatory effects of sea buckthorn were identified based on UPLC-Q-TOF-MS, network pharmacology, molecular docking, molecular dynamics and RAW264.7 cells. The predicted key anti-inflammatory compounds in sea buckthorns were cianidanol, kaempferol, pelargonidin, and ent-epicatechin, and the key targets were EGFR, TNF, STAT3, and IL-10. The anti-inflammatory effects of sea buckthorn may be achieved via the synergistic regulation of multiple biological pathways. Furthermore, cianidanol significantly reduced the secretion of NO, IL-6, TNF-α, and IL-1β and the expression of phosphorylated JAK2 and STAT3 in LPS-stimulated RAW264.7 cells, as determined by ELISA and western blotting. Cianidanol from sea buckthorns exerts anti-inflammatory effects by reducing the expression of inflammatory mediators and pro-inflammatory cytokines, and inhibiting the JAK2/STAT3 signaling pathway. Thus, sea buckthorn can be developed into a promising functional food with anti-inflammatory properties.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"40"},"PeriodicalIF":3.1,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143009939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-18DOI: 10.1007/s11130-024-01289-1
Xin Gu, Zhihui Cong, Di Li, Yakun Hou, Yu Fu, Bimal Chitrakar, Die Wei, Meng Xi, Tao Gao
Insulin resistance was considered to be the most important clinical phenotype of type 2 diabetes (T2DM). Almond is a widely-consumed nut and long-term intake was beneficial to alleviating insulin resistance in patients with T2DM. Hence, screening of anti-diabetic peptides from almond proteins was feasible based on the effectiveness of peptides in the treatment of T2DM. Pro-Arg (PR), a potential anti-diabetic peptide screened from almonds proteins using in-silico technology and cell experiment, upregulated the phosphorylation levels of IRS1, PI3K, AKT, and translocation of GLUT4, and showed potential to target AKT1 in molecular simulation, suggesting PR mediated the activation of IRS1/PI3K/AKT/GLUT4 signaling pathway by targeting AKT1 to alleviate insulin resistance. Consequently, PR was the potential anti-diabetes peptide from almond proteins and showed the potential application as a candidate drug for alleviating T2DM.
{"title":"Pro-Arg, The Potential Anti-Diabetes Peptide, Screened from Almond by In-Silico Analysis.","authors":"Xin Gu, Zhihui Cong, Di Li, Yakun Hou, Yu Fu, Bimal Chitrakar, Die Wei, Meng Xi, Tao Gao","doi":"10.1007/s11130-024-01289-1","DOIUrl":"https://doi.org/10.1007/s11130-024-01289-1","url":null,"abstract":"<p><p>Insulin resistance was considered to be the most important clinical phenotype of type 2 diabetes (T2DM). Almond is a widely-consumed nut and long-term intake was beneficial to alleviating insulin resistance in patients with T2DM. Hence, screening of anti-diabetic peptides from almond proteins was feasible based on the effectiveness of peptides in the treatment of T2DM. Pro-Arg (PR), a potential anti-diabetic peptide screened from almonds proteins using in-silico technology and cell experiment, upregulated the phosphorylation levels of IRS1, PI3K, AKT, and translocation of GLUT4, and showed potential to target AKT1 in molecular simulation, suggesting PR mediated the activation of IRS1/PI3K/AKT/GLUT4 signaling pathway by targeting AKT1 to alleviate insulin resistance. Consequently, PR was the potential anti-diabetes peptide from almond proteins and showed the potential application as a candidate drug for alleviating T2DM.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"39"},"PeriodicalIF":3.1,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143009942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-18DOI: 10.1007/s11130-025-01294-y
Franklyn Zapana, Julio Vidaurre-Ruiz, Laura Linares-García, Ritva Repo-Carrasco-Valencia
This review aimed to explore the impact of extrusion on Andean grains, such as quinoa, kañiwa, and kiwicha, highlighting their macromolecular transformations, technological innovations, and contributions to food security. These grains, which are rich in starch, high-quality proteins, and antioxidant compounds, are versatile raw materials for extrusion, a continuous and efficient process that combines high temperatures and pressures to transform structural and chemical components. Extrusion improves the digestibility of proteins and starches, encourages the formation of amylose-lipid complexes, and increases the solubility of dietary fiber. However, it can degrade heat-sensitive nutrients, such as certain amino acids. The role of extrusion in food innovation is highlighted, especially in the creation of healthy and functional products such as snacks, gluten-free pastas, and meat analogs. Some innovations in the extrusion process and future trends, such as the use of artificial intelligence to optimize formulations and customize products, have been presented. The importance of Andean grains in the fight against food insecurity has been emphasized. These grains can be transformed into accessible, long-lasting, and nutritious foods, diversifying the diet and taking advantage of local resources. This review aims to serve as a valuable guide for researchers, food developers, and policymakers in their pursuit of creating more accessible, nutritious, and sustainable food options to meet escalating global demands for food security and enhanced nutrition.
{"title":"Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security.","authors":"Franklyn Zapana, Julio Vidaurre-Ruiz, Laura Linares-García, Ritva Repo-Carrasco-Valencia","doi":"10.1007/s11130-025-01294-y","DOIUrl":"https://doi.org/10.1007/s11130-025-01294-y","url":null,"abstract":"<p><p>This review aimed to explore the impact of extrusion on Andean grains, such as quinoa, kañiwa, and kiwicha, highlighting their macromolecular transformations, technological innovations, and contributions to food security. These grains, which are rich in starch, high-quality proteins, and antioxidant compounds, are versatile raw materials for extrusion, a continuous and efficient process that combines high temperatures and pressures to transform structural and chemical components. Extrusion improves the digestibility of proteins and starches, encourages the formation of amylose-lipid complexes, and increases the solubility of dietary fiber. However, it can degrade heat-sensitive nutrients, such as certain amino acids. The role of extrusion in food innovation is highlighted, especially in the creation of healthy and functional products such as snacks, gluten-free pastas, and meat analogs. Some innovations in the extrusion process and future trends, such as the use of artificial intelligence to optimize formulations and customize products, have been presented. The importance of Andean grains in the fight against food insecurity has been emphasized. These grains can be transformed into accessible, long-lasting, and nutritious foods, diversifying the diet and taking advantage of local resources. This review aims to serve as a valuable guide for researchers, food developers, and policymakers in their pursuit of creating more accessible, nutritious, and sustainable food options to meet escalating global demands for food security and enhanced nutrition.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"38"},"PeriodicalIF":3.1,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143009940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-17DOI: 10.1007/s11130-024-01278-4
Rogelio I Servin-Uribe, Paloma Castilla-Ramírez, Iza F Pérez Ramírez, Jara Pérez Jiménez, Rosalía Reynoso-Camacho
Grape pomace (GP) is a by-product rich in phytochemicals, including extractable polyphenols (EPPs) and non-extractable polyphenols (NEPPs), which have distinct metabolic fates that may affect their biological activities. The benefits of GP have been reported in relation to obesity and its comorbidities, particularly when administered preventively focusing on EPPs. Therefore, the aim of this study was to investigate the effects of EPPs and NEPPs from GP as a treatment for obesity and its associated metabolic alterations. A previous comprehensive characterization of the selected GP revealed the most relevant individual compounds in the EPPs fraction (malvidin hexoside, (-)-epicatechin, quercetin, and procyanidin dimer B2 isomer II), as well as in the NEPPs fraction (hydroxybenzoic acid isomers I-II). The experiment was performed in obese rats with insulin resistance, treated for 8 weeks with EPPs or NEPPs grape pomace fractions (100 mg/kg). After the intervention, the HFFD + EPP group showed a significantly lower weight gain (9.6%) and body mass index (9.7%) compared to the HFFD group. While liver triglyceride levels were only significantly reduced in the HFFD + NEPP group (47%) compared to the HFFD group. Neither treatment resulted in a reduction of insulin resistance. Therefore, the supplementation with grape pomace phenolic fractions to an animal model of obesity exerted differential beneficial effects on body weight and liver lipid accumulation, overall contributing to an amelioration of some the metabolic alterations present in obesity, although not to aspects such as glycemic homeostasis.
{"title":"In vivo Differential Effects of Extractable and Non-Extractable Phenolic Compounds from Grape Pomace on the Regulation of Obesity and Associated Metabolic Alterations.","authors":"Rogelio I Servin-Uribe, Paloma Castilla-Ramírez, Iza F Pérez Ramírez, Jara Pérez Jiménez, Rosalía Reynoso-Camacho","doi":"10.1007/s11130-024-01278-4","DOIUrl":"https://doi.org/10.1007/s11130-024-01278-4","url":null,"abstract":"<p><p>Grape pomace (GP) is a by-product rich in phytochemicals, including extractable polyphenols (EPPs) and non-extractable polyphenols (NEPPs), which have distinct metabolic fates that may affect their biological activities. The benefits of GP have been reported in relation to obesity and its comorbidities, particularly when administered preventively focusing on EPPs. Therefore, the aim of this study was to investigate the effects of EPPs and NEPPs from GP as a treatment for obesity and its associated metabolic alterations. A previous comprehensive characterization of the selected GP revealed the most relevant individual compounds in the EPPs fraction (malvidin hexoside, (-)-epicatechin, quercetin, and procyanidin dimer B2 isomer II), as well as in the NEPPs fraction (hydroxybenzoic acid isomers I-II). The experiment was performed in obese rats with insulin resistance, treated for 8 weeks with EPPs or NEPPs grape pomace fractions (100 mg/kg). After the intervention, the HFFD + EPP group showed a significantly lower weight gain (9.6%) and body mass index (9.7%) compared to the HFFD group. While liver triglyceride levels were only significantly reduced in the HFFD + NEPP group (47%) compared to the HFFD group. Neither treatment resulted in a reduction of insulin resistance. Therefore, the supplementation with grape pomace phenolic fractions to an animal model of obesity exerted differential beneficial effects on body weight and liver lipid accumulation, overall contributing to an amelioration of some the metabolic alterations present in obesity, although not to aspects such as glycemic homeostasis.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"37"},"PeriodicalIF":3.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143009941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-14DOI: 10.1007/s11130-024-01266-8
Hevelyn Regina da Silva Lima, Gabriela Lafayne Okonski Dos Santos, Susana Tavares Cotrim Ribeiro, Maria Amélia Gonçalves, Aline Savam, Regina Aparecida Correia Gonçalves, Arildo José Braz de Oliveira
Stevia rebaudiana is a plant native to South America known for producing steviol glycosides and fructans used in low-calorie and functional foods. This study aimed to cultivate and isolate inulin from hydroponically grown S. rebaudiana roots. Seedlings were grown hydroponically for 28 days; then, roots were dried and extracted at 121 °C for 20 min. Extracts were centrifuged and lyophilized, yielding supernatant (SSR-H) and precipitate (PSR-H) fractions. Fructan yields were 21.34% (SSR-H) and 2.91% (PSR-H). HPLC, FTIR, and NMR analyses confirmed inulin-like fructans with polymerization degrees of 16 and 31, respectively. The characteristic peaks of a fructan-like-inulin were observed in the FTIR, ¹H, and ¹³C NMR spectra. These results demonstrate effective inulin extraction from hydroponically grown S. rebaudiana roots, highlighting its potential applications in the food industry.
{"title":"Extraction and Characterization of Inulin-Like Fructans from Hydroponically Grown Stevia rebaudiana Roots for Food Applications.","authors":"Hevelyn Regina da Silva Lima, Gabriela Lafayne Okonski Dos Santos, Susana Tavares Cotrim Ribeiro, Maria Amélia Gonçalves, Aline Savam, Regina Aparecida Correia Gonçalves, Arildo José Braz de Oliveira","doi":"10.1007/s11130-024-01266-8","DOIUrl":"https://doi.org/10.1007/s11130-024-01266-8","url":null,"abstract":"<p><p>Stevia rebaudiana is a plant native to South America known for producing steviol glycosides and fructans used in low-calorie and functional foods. This study aimed to cultivate and isolate inulin from hydroponically grown S. rebaudiana roots. Seedlings were grown hydroponically for 28 days; then, roots were dried and extracted at 121 °C for 20 min. Extracts were centrifuged and lyophilized, yielding supernatant (SSR-H) and precipitate (PSR-H) fractions. Fructan yields were 21.34% (SSR-H) and 2.91% (PSR-H). HPLC, FTIR, and NMR analyses confirmed inulin-like fructans with polymerization degrees of 16 and 31, respectively. The characteristic peaks of a fructan-like-inulin were observed in the FTIR, ¹H, and ¹³C NMR spectra. These results demonstrate effective inulin extraction from hydroponically grown S. rebaudiana roots, highlighting its potential applications in the food industry.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"36"},"PeriodicalIF":3.1,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142979499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-13DOI: 10.1007/s11130-024-01273-9
Vareska L Zárate-Córdova, Mónica Sánchez-Tapia, Nimbe Torres, Perla Osorio-Díaz
The relationship between the gut microbiota (GM) and the health of human beings has been a topic of growing interest in the last few years. Legumes are a rich source of indigestible carbohydrates, including resistant starch (RS), which are substrates of the GM. The aim of this study was to evaluate the effect of the indigestible fraction of legumes on the fecal microbiota of normal-weight (NW) and obese (O) donors. Accordingly, a preclinical in vitro fermentation model was developed (Goñi and Martín-Carrón, Nutr Res 18:1077-1089, 1998). Short-chain fatty acid (SCFAs) production was measured via gas chromatography. In addition, the fecal microbiota was characterized via 16 S rRNA sequence analysis. The results revealed that the ratio of the relative abundance of Firmicutes to Bacteroidetes was lower in O individuals than in NW individuals. Bacteroides was the predominant genus in the fecal inoculum of the O group. Total SCFAs production was significantly greater in the chickpea (C) group than in the lentil (L) and white bean (WB) groups among the samples from the NW group. In contrast, WB presented the highest production of SCFAs in the samples from the O group. These results suggest that fermentation products (SCFAs) are determined by the components of the legumes, including RS, and the type of microbiota donor (NW or O individuals).
近年来,肠道菌群与人体健康之间的关系已成为人们日益关注的话题。豆类是不消化的碳水化合物的丰富来源,包括抗性淀粉(RS),这是转基因的底物。本研究的目的是评估豆类的不消化部分对正常体重(NW)和肥胖(O)供体粪便微生物群的影响。因此,建立了临床前体外发酵模型(Goñi和Martín-Carrón, Nutr Res 18:1077-1089, 1998)。气相色谱法测定短链脂肪酸(SCFAs)的产量。此外,通过16s rRNA序列分析对粪便微生物群进行了表征。结果表明,O型人群中厚壁菌门与拟杆菌门的相对丰度比低于NW型人群。O组粪便接种菌中以拟杆菌属(Bacteroides)为主。在NW组样品中,鹰嘴豆(C)组的总SCFAs产量显著高于扁豆(L)和白豆(WB)组。相比之下,WB在O组样品中呈现出最高的SCFAs产量。这些结果表明,发酵产物(SCFAs)是由豆科植物的成分(包括RS)和微生物群供体类型(NW或O个体)决定的。
{"title":"Effect of the Starchy Legume Source on the In Vitro Fermentation of the Fecal Microbiota from Normal-Weight and Obese Individuals.","authors":"Vareska L Zárate-Córdova, Mónica Sánchez-Tapia, Nimbe Torres, Perla Osorio-Díaz","doi":"10.1007/s11130-024-01273-9","DOIUrl":"https://doi.org/10.1007/s11130-024-01273-9","url":null,"abstract":"<p><p>The relationship between the gut microbiota (GM) and the health of human beings has been a topic of growing interest in the last few years. Legumes are a rich source of indigestible carbohydrates, including resistant starch (RS), which are substrates of the GM. The aim of this study was to evaluate the effect of the indigestible fraction of legumes on the fecal microbiota of normal-weight (NW) and obese (O) donors. Accordingly, a preclinical in vitro fermentation model was developed (Goñi and Martín-Carrón, Nutr Res 18:1077-1089, 1998). Short-chain fatty acid (SCFAs) production was measured via gas chromatography. In addition, the fecal microbiota was characterized via 16 S rRNA sequence analysis. The results revealed that the ratio of the relative abundance of Firmicutes to Bacteroidetes was lower in O individuals than in NW individuals. Bacteroides was the predominant genus in the fecal inoculum of the O group. Total SCFAs production was significantly greater in the chickpea (C) group than in the lentil (L) and white bean (WB) groups among the samples from the NW group. In contrast, WB presented the highest production of SCFAs in the samples from the O group. These results suggest that fermentation products (SCFAs) are determined by the components of the legumes, including RS, and the type of microbiota donor (NW or O individuals).</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"35"},"PeriodicalIF":3.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142971783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}