Exploring the biological activity of condensed tannins and nutritional value of tree and shrub leaves from native species of the Argentinean Dry Chaco

Current experiments with farm animals showed that it is possible to use grape by-products as a source of nutrients in animal nutrition. In the present experiment, we hypothesize that one reason for the variation among feeding trials, besides production steps affecting byproduct quality in winery, the variation among cultivars may have substantial contribution. The main aim of this study was to analyse grape pomace and stems from the area of Slovak Republic and Austria to evaluate their nutritional value for animals. In total, 54 samples of 3 grape varieties from 6 different locations were analysed. In each variety basic nutrients, antioxidant activity, total phenols, condensed tannins and proteins participation was determined according to standard analytical methods. The results show that the grape pomace had the highest ratio of crude proteins, crude fat and crude fibre with the solid concentrations of sugars, except of variety from red grape. Then, the grape stem is characterised with balanced content of crude protein, crude fibre and nitrogen free extracts with residual sugars and the highest antioxidant activity. By-products from the winery production have average nutritional value because of higher content of lignin that could be limiting factor for the digestibility. Neverthelles, there are interactions between the fibre fractions, condensed tannins, total polyphenols and antioxidant activity. Analysed data shows, that grape by-products have a potential in animal nutrition as a source of bioactive compounds, however there exists differences between the locations and varieties.

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Physicochemical characterization, bioactive compounds and correlations in native fruits of western Mato Grosso do Sul

British Food Journal ◽

10.1108/bfj-06-2019-0423 ◽

2020 ◽

Vol 122 (3) ◽

pp. 841-851

Author(s):

Marcelo Caetano de Oliveira ◽

Paula Nogueira Curi ◽

Rafael Pio ◽

Daniela da Hora Farias ◽

Marcio Roberto Rigote ◽

...

Keyword(s):

Antioxidant Capacity ◽

Bioactive Compounds ◽

Native Species ◽

Nutritional Value ◽

Physicochemical Characteristics ◽

Sensory Characteristics ◽

Tropical Fruit ◽

Mato Grosso ◽

Content Type ◽

Mato Grosso Do Sul

PurposeThe native species from western Mato Grosso do Sul provide fruits with unique sensory characteristics and high nutrient concentrations. Tropical fruit consumption is increasing due to the growing recognition of the nutritional value. These fruits play important roles through the marketing of their products and nutritionally through their consumption. All fruits are edible and are used in the food industry and well sensory accepted. The purpose of this paper is to verify the physicochemical characteristics, bioactive compounds and antioxidant activity in fruits collected in the Cerrado and Pantanal biomes from western Mato Grosso do Sul.Design/methodology/approachThe fruits of baru, bocaiuva, jatobá, jenipapo and pequi were collected. To characterize them, longitudinal diameter, transverse diameter, total soluble solids, acidity, pH, ascorbic acid, total phenolics, antioxidant capacity, total sugar, glucose and macro and micronutrient contents analysis were performed in triplicate.FindingsJatobá presented the highest values of vitamin C. For phenolics, baru and jatobá stood out; bocaiuva presented the highest results for sugars, while jatobá was superior for glucose. The fruits with the highest antioxidant capacity, DPPH, were pequi and baru, while via ABTS the jatobá was the highest. Baru presented higher levels of nitrogen, phosphorus, magnesium, copper, zinc and iron. The bocaiuva presented the highest results for potassium and sulfur, the jatobá calcium and manganese. Jenipapo stood out with its boron content. Magnesium presented superior results in the baru, jenipapo and bocaiuva. The results reinforce the diversity of physicochemical characteristics.Originality/valueThe increase of the flow of available information, together with the growth of multicultural influences, the search for wholesome diet and the diversity of flavors and colors make these fruits important regional development tools. Their characteristics encompass national and international exploration potential that arouse consumer interest and contribute to the pursuit of innovations. In addition, the native species mentioned above provide fruits with unique sensory characteristics. Their consumption is increasing in the markets due to the growing recognition of their nutritional value. Therefore, these fruits play important roles, economically, through the marketing of their products and nutritionally through their consumption.

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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

Molecules ◽

10.3390/molecules26041184 ◽

2021 ◽

Vol 26 (4) ◽

pp. 1184

Author(s):

Przemysław Łukasz Kowalczewski ◽

Małgorzata Gumienna ◽

Iga Rybicka ◽

Barbara Górna ◽

Paulina Sarbak ◽

...

Keyword(s):

Biological Activity ◽

Nutritional Value ◽

Food Products ◽

In Vitro Digestion ◽

Free Food ◽

Inhibitory Effect ◽

Polyphenolic Compounds ◽

Acheta Domesticus ◽

Gluten Free

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.

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Characterization and biological activity of condensed tannins from tropical forage legumes

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2018000900011 ◽

2018 ◽

Vol 53 (9) ◽

pp. 1070-1077 ◽

Cited By ~ 3

Author(s):

Tatiana Pires Pereira ◽

Elisa Cristina Modesto ◽

Delci de Deus Nepomuceno ◽

Osniel Faria de Oliveira ◽

Rafaela Scalise Xavier de Freitas ◽

...

Keyword(s):

Biological Activity ◽

Condensed Tannins ◽

Species Differences ◽

Condensed Tannin ◽

Gliricidia Sepium ◽

Degree Of Polymerization ◽

Polymerization Degree ◽

Forage Legumes ◽

Tropical Forage ◽

Ruminant Diets

Abstract: The objective of this work was to characterize condensed tannins (CT) from six tropical forage legumes and to determine their biological activity. The monomers propelargonidin, prodelphinidin and procyanidin were analyzed, as well as extractable condensed tannin (ECT), protein-bound CT (PBCT) and fiber-bound CT (FBCT), molecular weight, degree of polymerization, polydispersity index, and biological activity by protein precipitate by phenols (PPP) of leaves of the legumes Cajanus cajan, Gliricidia sepium, Stylosanthes capitata x Stylosanthes macrocephala (stylo), Flemingia macrophylla, Cratylia argentea, and Mimosa caesalpiniifolia, and of the bark of this latter species. Differences were observed in the concentrations of ECT, PBCT, PPP, and total condensed tannin among species, but not in that of FBCT. The highest value of PBCT occurred in F. macrophylla. Total CT varied from nondetected concentration in C. argentea to the highest concentration in M. caesalpiniifolia leaves that contain the greatest levels of PPP. No differences were observed for polymerization degree in stylo, F. macrophylla, and M. caesalpiniifolia. Leaves of stylo, C. cajan, and G. sepium, all containing between 20 and 50 g kg-1 total CT, should be beneficial CT sources, if offered as sole feeds in ruminant diets. The ratio of prodelphinidin:procyanidin varies from 10:80 (stylo) to 65:35 (F. machrophylla), and propelargonidin is only determined in C. argentea.

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The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

Nutrients ◽

10.3390/nu11071523 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1523 ◽

Cited By ~ 14

Author(s):

Przemysław Łukasz Kowalczewski ◽

Anna Olejnik ◽

Wojciech Białas ◽

Iga Rybicka ◽

Magdalena Zielińska-Dawidziak ◽

...

Keyword(s):

Biological Activity ◽

Amino Acid ◽

Cancer Cells ◽

Cell Line ◽

Cancer Cell ◽

Protein Fraction ◽

Nutritional Value ◽

Cancer Cell Line ◽

Protein Concentrate ◽

Cytotoxicity Studies

Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition. In this study, the protein fraction of potato juice was concentrated with the use of membrane separation. The obtained potato juice protein concentrate (PJPC) was characterized in terms of nutritional value and biological activity, and the amino acid composition, mineral content, and antioxidant properties were determined. Moreover, in vitro cytotoxic activity against cancer cells of the gastrointestinal tract was investigated. The results of the present study indicate that PJPC is an excellent source of lysine and threonine, while leucine is its limiting amino acid, with an amino acid score (AAS) of 65%. Moreover, PJPC contains substantial amounts of Fe, Mn, K, and Cu. As demonstrated experimentally, PJPC is also characterized by higher antioxidant potential than potato itself. Biological activity, however, is not limited to antioxidant activity alone. Cytotoxicity studies using a gastric cancer cell line (Hs 746T), a colon cancer cell line (HT-29), and human colon normal cells (CCD 841 CoN) proved that PJPC is characterized by selective activity against cancer cells. It can thus be concluded that the developed method of producing protein concentrate from potato juice affords a product with moderate nutritional value and interesting biological activity.

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Effect of sorghum tannins in sheep fed with high-concentrate diets

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/s0102-09352013000600025 ◽

2013 ◽

Vol 65 (6) ◽

pp. 1759-1766 ◽

Cited By ~ 4

Author(s):

S.L.S. Cabral Filho ◽

A.L. Abdalla ◽

I.C.S. Bueno ◽

S.P. Gobbo ◽

A.A.M. Oliveira

Keyword(s):

Condensed Tannins ◽

Crude Protein ◽

Nutritional Value ◽

Latin Square ◽

Nitrogen Retention ◽

Protein Digestibility ◽

Dry Matter Digestibility ◽

Microbial Nitrogen ◽

Protein Supply ◽

Mn Concentration

The aim of this study was to evaluate the nutritional value of three sorghum cultivars with different concentrations of condensed tannins in sheep diets. Six adult sheep (LW=56kg) with rumen and duodenal fistulas were assigned to experimental groups using two 3x3 Latin Square designs. The diets were formulated using three sorghum cultivars: LTC (low-tannin cultivar), MTC (medium-tannin cultivar) and HTC (high-tannin cultivar). Microbial nitrogen (MN) concentration in the duodenum was measured using a 15N trace technique. LTC, MTC and HTC diets presented values of 788, 722 and 747 (SE=20.6) g kg-1 for dry matter digestibility and 633, 535 and 530 (SE=35.8) g/kg for crude protein digestibility. The LTC diet was significantly different from the other diets (P<0.05). The nitrogen balance was 145.5, 94.8 and 83.8g kg-1 (SE=13.0) for LTC, MTC and HTC, respectively, with LTC showing greater nitrogen retention (P<0.05). Values obtained for MN in the digesta were 301, 364 and 469 (SE=30.6) g kg-1 for LTC, MTC and HTC, respectively, and there was no statistical difference (P>0.05) between the diets. The presence of condensed tannins in the sorghum interfered with the sheep's nitrogen retention; however, the microbial protein supply to the duodenum of the animals was not inhibited.

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Effects of Lactobacillus formosensis S215T and Lactobacillus buchneri on quality and in vitro ruminal biological activity of condensed tannins in sweet potato vines silage

Journal of Applied Microbiology ◽

10.1111/jam.13260 ◽

2016 ◽

Vol 121 (5) ◽

pp. 1242-1253 ◽

Cited By ~ 3

Author(s):

M.C. Mangwe ◽

K.T. Rangubhet ◽

V. Mlambo ◽

B. Yu ◽

H.I. Chiang

Keyword(s):

Biological Activity ◽

Sweet Potato ◽

Condensed Tannins ◽

Lactobacillus Buchneri

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Néctar de buriti (Mauritia flexuosa): a bebida funcional do cerrado

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i1.2778 ◽

2015 ◽

Vol 10 (1) ◽

pp. 263 ◽

Cited By ~ 1

Author(s):

L. G. C. Garcia ◽

F. S. Becker ◽

C. Damiani

Keyword(s):

Native Species ◽

Nutritional Value ◽

Low Energy ◽

Intention To Purchase ◽

Mauritia Flexuosa ◽

Functional Product ◽

Multiple Uses ◽

Health Legislation ◽

Product Claim ◽

Iron And Manganese

Os frutos das espécies nativas do cerrado oferecem elevado valor nutricional, além de atrativos sensoriais como cor, sabor e aroma peculiares e intensos, ainda pouco explorados comercialmente. O buriti é uma das mais interessantes e prestimosas palmeiras do Brasil e destaca-se pela sua beleza e pelos seus múltiplos usos na alimentação humana. Visando o seu maior aproveitamento, foi realizada a elaboração do néctar de buriti. O produto foi caracterizado físico-química, microbiológica e sensorialmente. Os resultados indicaram que o néctar de buriti possui baixo valor energético 71,73 kcal, seus teores de ferro e manganês são capazes de suprir as necessidades diárias recomendadas, além de poder receber alegação de produto funcional, devido ao seu teor de fibras (3,1 g (100 g)-1 de néctar). Quanto às análises microbiológicas, o néctar de buriti apresentou-se dentro dos limites microbiológicos estabelecidos pela legislação sanitária. Sensorialmente, teve boa aceitação, obtendo média geral 7 e intenção de compra de 81,07% dentre os entrevistados. Desta forma, a industrialização de buriti torna-se alternativa para o aproveitamento deste fruto, além de ser um produto de grande valor nutricional.Buriti’s Nectar (Mauritia flexuosa): a Functional Cerrado’s Beverage Abstract: The cerrado’s native species fruits offer high nutritional value, besides sensory attractive as color, flavor and unique aroma and intense, yet little explored commercially. Buriti is one of the most interesting and precious palms of Brazil and stands out for its beauty and its multiple uses in food. Aiming his greatest achievement, the Buriti’s nectar development was performed. The product was characterized physic-chemical, microbiological and sensory. The results indicated that the Buriti’s nectar has low energy 71.73 kcal, their iron and manganese levels are able to meet the recommended daily requirements, and can get functional product claim, due to its fiber content (3,1 g (100 g) -1 of nectar). As for microbiological analyzes, Buriti’s nectar was within the microbiological limits set by health legislation. Sensory, was well received, achieving overall average 7 and intention to purchase 81.07% among the respondents. Thus, burity industrialization becomes alternative to the use of the fruit as well as being a product of high nutritional value.

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