Plant Foods for Human Nutrition最新文献

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).

Quinoa flour due to its nutritional and sensory characteristics could be used as an ingredient to improve the nutritional and technological properties of gluten-free bread. Furthermore, the application of hydrothermal processes such as extrusion can enhance their native properties. Hence, our objective was to evaluate how the incorporation of extruded quinoa flours (EQFs) affects the technological, sensory and nutritional quality of gluten-free bread. EQFs were obtained following two extrusion conditions with different ranges and ramps of temperature: (EQF1: from 77 °C to 139 °C, and EQF2: from 79 °C to 145 °C). Replacements (25, 35 and 45%) of a base premix (rice flour and corn and cassava starches) by EQFs were tested. Breads with EQFs showed a reduction in luminosity and specific volume (SV) with respect to control (bread without quinoa). While increasing levels of EQF1 led to a progressive decrease in SV, it remained constant when increasing levels of EQF2 were used. The crumb texture showed an increase in hardness, cohesiveness, chewiness, and resilience with respect to control, presenting EQF1 at 45% the highest increase in hardness (53%). The same tendency was observed in the crust since crust hardness was higher in formulations with EQF1. Finally, bread containing the EQFs showed higher protein, ash, and total dietary fiber content than the control bread. In conclusion, these results showed that the extrusion procedure impacted the flour aptitude for breadmaking. However, EQFs are suitable for developing bakery goods with improved nutritional properties and acceptable technological and sensory properties.

In this paper, an oral liquid containing Magnolia officinalis polysaccharide was formulated and its hypoglycemic effects were investigated. An orthogonal test was conducted based on single-factor experiments to optimize the formulation guided by sensory evaluations. Its stability and safety were also assessed. The oral liquid was administered via gavage to STZ-induced diabetic mice at low (2.5 mL/kg), medium (5 mL/kg) and high (10 mL/kg) doses. Blood glucose levels were monitored weekly. After 8 weeks of treatment, the oral glucose tolerance test (OGTT) was performed and fasting insulin levels, lipid profiles, oxidative stress levels in serum and liver, and the activities of hexokinase (HK) and pyruvate kinase (PK) in the liver were measured. Results indicated that the optimal formulation contained 0.2% steviol glycosides, 0.2% ascorbic acid, a pH of 5.0, and 0.5% ginger juice, yielding a sensory evaluation score of 94 ± 0.58. The oral liquid remained stable at room temperature for 12 months and passed acute oral toxicity testing. After 8 weeks, diabetic mice exhibited a significant reduction in blood glucose levels (P < 0.01), enhanced glucose metabolism, increased fasting insulin levels, and decreased lipid levels. Additionally, antioxidant capacity improved, and HK and PK activities increased significantly in the diabetic mice. In conclusion, the Magnolia officinalis polysaccharide oral liquid demonstrated potential antidiabetic effects by promoting glucose utilization in peripheral tissues, increasing fasting insulin levels, and enhancing antioxidant capacity alongside HK and PK activities. This formulation could represent a promising hypoglycemic health product.

Burdock, Arctium lappa Linn. (Asteraceae), is cultivated in East Asian for its edible roots, and its seeds are used in a herbal medicine. Burdock seeds and roots exhibit anti-adipogenic activity. However, the anti-adipogenic activity of the aboveground parts of burdock remains underexplored. Therefore, this study determined the anti-adipogenic effects of burdock leaf extract on 3T3-L1 adipocytes. Seventy percent ethanol (EtOH) extract of burdock leaves, which inhibited lipid accumulation, was fractionated into five fractions using Diaion^® HP-20. EtOH eluted fractions (40 and 80%) strongly inhibited lipid accumulation. A common compound in these fractions was onopordopicrin (OPP), and purified OPP suppressed lipid accumulation and inhibited adipocyte differentiation. α, β-unsaturated carbonyl structure of OPP suggests potential electrophilic reactivity with polyfunctional thiol-trapping agents like cysteine residues. Indeed, the anti-adipogenic effects of OPP disappeared with the addition of cysteamine, which possesses a thiol group. Rhodamine-maleimide assay showed that OPP binds to the cysteine residues of adipocyte-specific transcription factor, peroxisome proliferator-activated receptor γ (PPARγ). Hence, our findings suggest that OPP exerts its anti-adipogenic action via binding to cysteine residues in signal proteins like PPARγ, inhibiting their activation. Thus, burdock leaf extract is a potential source of OPP, a bioactive compound with anti-obesity activity.

This study investigated the correlations between phenolic compounds and antioxidant capacities of Korean red pine (Pinus densiflora Sieb. et Zucc.) bark (RPB) fractions after in vitro gastrointestinal digestion. RPB extracts were prepared using 70% (v/v) aqueous ethanol and further fractionated with n-hexane, ethyl acetate, and water. Their antioxidant capacities were evaluated using three assays. Phenolic compounds were quantified using a liquid chromatography system to assess their stability. The antioxidant capacities of RPB extract and its fractions were significantly influenced by the digestive process. Gastric digestion increased the contents of procyanidin B1 and catechin, whereas intestinal digestion degraded most of the phenolic compounds except protocatechuic acid. Principal component analysis revealed that taxifolin had the greatest impact on data variability, indicating that this polyphenol plays an important role in the antioxidant capacity of RPB. This study provides insights into the stability and bioaccessibility of phenolic compounds in RPB under simulated gastrointestinal conditions, supporting its potential use as a source of natural antioxidants in dietary supplements.

Hepatocellular carcinoma (HCC) is the most common and highly aggressive tumor in the world. Although immunotherapy, surgical resection, targeted therapy and HCC transplantation could improve the prognosis for HCC patients, the tumor recurrence rate of the tumor remains high due to its insidious and invasive nature. Therefore, the development of new HCC therapeutic agents has become particularly important. Quinoa is abundant in bioactive peptides, proteins, and other functional ingredients that confer various health benefits to humans. Quinoa bran, the outer seed coat of quinoa, like quinoa, has extremely high nutritional value and rich protein content. This study firstly found that hydrolysate from quinoa bran protein (QBPP) exhibited targeting anti-HCC effect on the proliferation of HepG2 and Bel-7402 HCC cells in a concentration dependent manner, without significant toxic side effects on normal human liver cells L02. Further, QBPP exerted anti-HCC effect through mitochondria-mediated apoptosis and inhibition of HCC cells migration. Collectively, QBPP shows potential as a next-generation dietary supplement for the prevention and treatment of HCC.

Three choline chloride (ChCl)-based deep eutectic solvents (DESs) as a new type of green solvents were used for the ultrasound-assisted extraction (UAE) of bioactive compounds from Mentha spicata L. DES containing ChCl and malonic acid (MalA) was selected as the most promising, providing a more effective extraction of antioxidants from spearmint. Response surface methodology (RSM) and a Box-Behnken design (BBD) with three variables, ChCl:MalA molar ratio, water content (WC) in DES, and extraction time (t), were implemented for optimizing the extraction conditions. The optimal conditions were calculated to maximize the antioxidant capacity (AC) determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and cupric reducing antioxidant capacity (CUPRAC) assays, total phenolic acids (TPAc), total flavonoid aglycones (TFAgly), and total flavonoid glycosides (TFGly). The phenolic profiles in the obtained extracts were analyzed using ultra-performance liquid chromatography (UPLC), revealing that rosmarinic acid, ellagic acid, rutin, kaempferol, and kaempferol-3-O-rutinoside were predominant in the DES extracts.

Tarhana, a traditional fermented food made from cereal flours, yogurt, vegetables, and spices, is recognized for its rich nutritional value and prolonged shelf life. This study investigated the effect of pea protein isolate (PPI) enrichment on select compositional, physical, techno-functional and nutritional properties of tarhana. Six different formulations were prepared by blending PPI and wheat flour (WF) in varying PPI: WF ratios from 0:100 (control) to 100:0. The protein content of the tarhana samples increased proportionally with the PPI concentration, reaching 76.6% in the PPI: WF of 100:0 PPI tarhana compared to 25.1% in the control tarhana. The total phenolic content (TPC) varied, ranging from 534.1 to 702.9 mg GAE/100 g dry basis (db), with higher values observed in PPI enriched tarhana samples. PPI enrichment significantly (p < 0.05) enhanced the antioxidant capacity, measured by ABTS, DPPH, and FRAP assays. PPI-enriched tarhana powders showed improved levels of key polyphenols, including gallic acid, quercetin and ferulic acid. Pasting profile of the tarhana samples showed a decrease in peak viscosity with increasing PPI, indicating the decrease in starch concentration. In-vitro protein digestibility of tarhana samples improved with PPI incorporation, showing values exceeding 84% for all PPI enriched formulations. The glycemic index (GI) of the tarhana samples decreased with increased PPI levels. Tarhana soups made from PPI: WF of 80:20 and 100:0 showed GI values 50.5 and 42.6, respectively, enabling them to be classified as low-GI foods. This research highlighted the potential of PPI to enhance the nutritional and functional properties of traditional tarhana.

This study aimed to investigate the protective effect of a novel capsaicinoid glucoside (CG) against H₂O₂-induced oxidative stress in HepG2 cells and elucidate its underlying molecular mechanism. CG treatment significantly reduced H₂O₂-induced cell mortality and attenuated the production of lactate dehydrogenase and malondialdehyde in a dose-dependent manner. Moreover, CG drastically reduced the ROS levels 18.7, 37.4, and 43.8% at concentrations of 25, 50, and 100 µg/mL, respectively. while increased glutathione content and catalase activity. Most importantly, in silico analysis revealed that CG effectively interacted with each of TRPV1 and Nrf2 by H-bonds, π-π interactions, and hydrophobic forces without simulation fluctuations over 50 ns. TRP, LYS, THR, LEU, GLN, VAL, ILE, and TYR residues of the tested proteins were all involved in the interaction with CG. These findings suggested that CG could reduce H₂O₂-induced oxidative stress in HepG2 cells via TRPV1/Nrf2 pathway which could be validated in functional foods/supplements formulations.

Monk fruit is the mature fruit of Siraitia grosvenorii (Swingle) C. Jeffrey (SG), which contains mogrosides and various nutrients with diverse benefits as a traditional edible herb. The immunomodulatory effects of the ingredients of monk fruit in daily diets are poorly understood. Monk fruit juice concentrate is a commercial product of monk fruit and in this study, the immune-enhancing activity, immunosuppressive prevention, and gut microbiota modulatory effects of the long-term consumption of its diluent (called SG juice) in daily drinking were investigated in both healthy and cyclophosphamide (CTX)-treated mice. The results indicated that SG juice consumption was beneficial to weight management and improved immunity in mice by enhancing various immune factors. 16S rRNA analysis found that SG juice impacted the diversity and gut microbiota composition with the enrichment of immune-related flora, including Alloprevotella, Bifidobacterium_pseudolongum, Lactobacillus, and Bacteroides_sartorii. Additionally, the daily intake of SG juice exerted preventive effects on immunosuppressive mice with the recovery of reduced body weight and immunoglobulin levels, and restoration of gut microbiota imbalance. These data provide scientific insights into the immunomodulatory effects of monk fruit and foresee its application in functional foods.