Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

Hydrolyzed collagen (HC) from sea bass skin prepared using papain and Alcalase had antioxidant potency and could enhance MRC-5 cell proliferation and lamellipodia formation. HC can be used as a nutraceutical or functional food ingredient.

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Safety assessment of the innovative functional food ingredient from Cannabis sativa L. wastes

The EuroBiotech Journal ◽

10.2478/ebtj-2020-0015 ◽

2020 ◽

Vol 4 (3) ◽

pp. 134-143

Author(s):

Fatmanur Gönce ◽

Elmas Ersöz ◽

Meryem Kara ◽

Gökhan Kars ◽

Saliha Dinç ◽

...

Keyword(s):

Antioxidant Activity ◽

Functional Food ◽

Cannabis Sativa ◽

Cell Types ◽

Promoting Effect ◽

Food Ingredient ◽

Health Promoting ◽

Genetic Level ◽

Growth Profiles

AbstractXylooligosaccharides (XOS) are the oligomers of β-1,4 linked xylose monomers and they have health promoting effect by modulating the beneficial microorganisms in intestine. In this study, hydrolysate obtained from hemp (Cannabis sativa) shives was investigated in terms of its in vitro toxicological impacts at cellular and genetic levels and antioxidant activity. The hydrolysate was found to contain 0.264 mg mL-1 of xylose, 0.789 mg mL-1 of xylobiose and 0.171 mg mL-1 of xylotriose in addition to hydroxymethlyfurfural (HMF) and furfural (F) at concentrations of 0.545 mg mL-1 and 0.107 mg mL-1, respectively. The cells, colon epithelial cells (CoN) and colon cancer cells (Caco-2), exposed to 5.00 mg mL-1 or lower XOS hydrolysate showed very similar growth profiles to the untreated control cells. At the genetic level, the oxidative responses of the cell types to XOS hydrolysate were different as measured by NFE2L2 (Nuclear factor, erythroid-derived 2-like 2) gene expression. Regarding antioxidant activity, the amount of XOS hydrolysate (IC50) that cleared 50 % of the 2,2-diphenyl-l-picrylhydrazyl (DPPH) in the medium was calculated as 0.12 mg mL-1. To conclude, based on in vitro studies, XOS hydrolysate obtained from lignocellulosic hemp shives emerges as an innovative, alternative and safe functional food candidate.

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Extrusion of apple pomace increases antioxidant activity upon in vitro digestion

Food & Function ◽

10.1039/c8fo01083h ◽

2019 ◽

Vol 10 (2) ◽

pp. 951-963 ◽

Cited By ~ 13

Author(s):

Guo Liu ◽

Danyang Ying ◽

Baoyan Guo ◽

Li Jiang Cheng ◽

Bruce May ◽

...

Keyword(s):

Antioxidant Activity ◽

Functional Food ◽

In Vitro Digestion ◽

Apple Pomace ◽

Food Ingredient ◽

High Fibre

Apple pomace, a by-product of juice production, is a high-fibre, high-polyphenol functional food ingredient.

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The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity

Proceedings ◽

10.3390/foods_2020-08486 ◽

2020 ◽

Vol 70 (1) ◽

pp. 86

Author(s):

Joncer Naibaho ◽

Małgorzata Korzeniowska ◽

Aneta Wojdyło ◽

Adam Figiel ◽

Baoru Yang ◽

...

Keyword(s):

Antioxidant Capacity ◽

Dietary Fiber ◽

Functional Food ◽

Fiber Content ◽

Food Ingredient ◽

Insoluble Dietary Fiber ◽

Spent Grain ◽

In Vitro Assessment ◽

Pass Through

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.

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Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient

Functional Foods in Health and Disease ◽

10.31989/ffhd.v11i10.836 ◽

2021 ◽

Vol 11 (10) ◽

Author(s):

Aleem Muhammad ◽

Aqsa Akhtar ◽

Sadia Aslam ◽

Rao Sanaullah Khan ◽

Zaheer Ahmed ◽

...

Keyword(s):

Functional Food ◽

Fatty Acid Content ◽

Poppy Seed ◽

Food Ingredient ◽

Medicinal Uses ◽

Food Ingredients ◽

Polyunsaturated Fatty Acid Content ◽

Poppy Seeds ◽

Bioactive Potential

The poppy seed plant (Papaver somniferum L.) is well known for its health benefits. It contains plenty of nutrients including proteins, oil content, dietary fiber, antioxidants, tocopherols and other micronutrients. It is also under exploration considering its in vitro bioactive potential against various health issues such as hypertension, pain and cancer. Poppy is mainly grown for its opium and oil contents; however, poppy seeds are also widely used for cooking purposes. Poppy seeds contain various essential bioactive compounds including alkaloids, flavonoids, phenolic compounds and polyunsaturated fatty acids that can be effectively used as food ingredients in various applications. Poppyseed oil is considered a good quality oil owing to its rich polyunsaturated fatty acid content. Thus, tremendous potential exists in poppy seeds to be used as functional food ingredients and nutraceutical agents in various formulations. Medicinal and functional uses of poppy seed have been discussed, including some aspects of the utilization of the poppy seeds in the food industry. Further research is required to bring out its ingredient potential in food and health supplements. Keywords: Poppy, seed oil, health attributes, industrial uses, medicinal uses

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Prebiotic Potential of Cereal Components

Foods ◽

10.3390/foods10102338 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2338

Author(s):

Reihane Abdi ◽

Iris J. Joye

Keyword(s):

Dietary Fiber ◽

Functional Food ◽

Food Production ◽

In Vivo Studies ◽

Fiber Types ◽

Food Ingredient ◽

Innovative Strategies ◽

Main Components

One type of functional food that has been receiving much attention is food rich in prebiotics. The old but still valid definition of prebiotics defines them as non-digestible food components that selectively stimulate the growth and/or activity of the beneficial bacteria in the colon and, as a result, improve the host health. Cereals, as one of the main components in the human diet, contain substantial levels of dietary fiber with probable prebiotic potential. In addition, dietary fiber, particularly soluble dietary fiber, has recently emerged as a promising natural highly functional food ingredient in food production. This review focuses on the prebiotic potential of cereal dietary fiber types and covers the achievements and developments regarding its isolation. First, the probiotic and prebiotic concepts will be discussed. Next, different components of dietary fiber and their effect on the host bacteria through in vitro and/or in vivo studies will be reviewed. In a last part, this paper also discusses means of boosting the prebiotic properties of cereal components and innovative strategies for the extraction of cereal dietary fiber. The review focuses on wheat as a leading cereal crop that is widely and intensely used throughout the world in food production.

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Citrus Fruits as a Functional Food and the Relation With Metabolic Syndrome

Journal of Food and Health Science ◽

10.3153/jfhs17007 ◽

2017 ◽

pp. 49-58

Author(s):

Pelin Cin

Keyword(s):

Metabolic Syndrome ◽

Functional Food ◽

Citrus Fruits

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Edible Mushrooms: Novel Medicinal Agents to Combat Metabolic Syndrome and Associated Diseases

Current Pharmaceutical Design ◽

10.2174/1381612826666200831151316 ◽

2020 ◽

Vol 26 (39) ◽

pp. 4970-4981

Author(s):

Yu-Tang Tung ◽

Chun-Hsu Pan ◽

Yi-Wen Chien ◽

Hui-Yu Huang

Keyword(s):

Metabolic Syndrome ◽

Unsaturated Fatty Acids ◽

Edible Mushroom ◽

Biologically Active ◽

Edible Mushrooms ◽

Beta Glucan ◽

Medicinal Mushrooms ◽

Associated Diseases ◽

Increased Risk

Metabolic syndrome is an aggregation of conditions and associated with an increased risk of developing diabetes, obesity and cardiovascular diseases (CVD). Edible mushrooms are widely consumed in many countries and are valuable components of the diet because of their attractive taste, aroma, and nutritional value. Medicinal mushrooms are higher fungi with additional nutraceutical attributes having low-fat content and a transisomer of unsaturated fatty acids along with high fiber content, biologically active compounds such as polysaccharides or polysaccharide β-glucans, alkaloids, steroids, polyphenols and terpenoids. In vitro experiments, animal models, and even human studies have demonstrated not only fresh edible mushroom but also mushroom extract that has great therapeutic applications in human health as they possess many properties such as antiobesity, cardioprotective and anti-diabetic effect. They are considered as the unmatched source of healthy foods and drugs. The focus of this report was to provide a concise and complete review of the novel medicinal properties of fresh or dry mushroom and extracts, fruiting body or mycelium and its extracts, fiber, polysaccharides, beta-glucan, triterpenes, fucoidan, ergothioneine from edible mushrooms that may help to prevent or treat metabolic syndrome and associated diseases.

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In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽

10.3390/molecules26123480 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3480

Author(s):

Adriana Maite Fernández-Fernández ◽

Eduardo Dellacassa ◽

Tiziana Nardin ◽

Roberto Larcher ◽

Adriana Gámbaro ◽

...

Keyword(s):

Bioactive Compounds ◽

Total Phenol Content ◽

No Production ◽

Food Ingredient ◽

Potential Health ◽

Raw264.7 Macrophages ◽

In Vitro Bioaccessibility ◽

Health Promoting ◽

Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.

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