Protective effects of dietary carnosine during in‐vitro digestion of pork differing in fat content and cooking conditions

Strawberry fruits are highly appreciated by consumers worldwide due to their bright red color, typical aroma, and juicy texture. While the biological activity of the complete fruit has been widely studied, the potential beneficial effects of the achenes (commonly named seeds) remain unknown. In addition, when raw fruit and achenes are consumed, the digestion process could alter the release and absorption of their phytochemical compounds, compromising their bioactivity. In the present work, we evaluated the protective effects against oxidative damage of nondigested and digested extracts from strawberry fruit and achenes in human hepatocellular carcinoma (HepG2) cells. For that purpose, cells were treated with different concentration of the extracts prior to incubation with the stressor agent, AAPH (2,2′-azobis(2-amidinopropane) dihydrochloride). Subsequently, intracellular accumulation of reactive oxygen species (ROS) and the percentage of live, dead, and apoptotic cells were determined. Our results demonstrated that all the evaluated fractions were able to counteract the AAPH-induced damage, suggesting that the achenes also present biological activity. The positive effects of both the raw fruit and achenes were maintained after the in vitro digestion process.

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After In Vitro Digestion, Jackfruit Flake Affords Protection against Acrylamide-Induced Oxidative Damage

Molecules ◽

10.3390/molecules24183322 ◽

2019 ◽

Vol 24 (18) ◽

pp. 3322 ◽

Cited By ~ 1

Author(s):

Daofeng Qu ◽

Chu Liu ◽

Mengxue Jiang ◽

Lifang Feng ◽

Yuewen Chen ◽

...

Keyword(s):

Oxidative Stress ◽

Oxidative Damage ◽

High Performance ◽

In Vitro Digestion ◽

Protective Effects ◽

Physical Damage ◽

Before And After ◽

High Content Analysis ◽

High Level

Some studies have demonstrated that acrylamide (AA) was correlated with oxidative stress, resulting in physical damage. The jackfruit flake was an immature pulp that contained a high level of antioxidant activity. This study aimed to assess the defensive efficacy of jackfruit flake in AA-induced oxidative stress before and after simulated gastrointestinal digestion. Our results indicate that the total polyphenol content of Jackfruit flake digest (Digestive products of jackfruit flake after gastrointestinal, JFG) was diminished; however, JFG had raised the relative antioxidant capacity compared to Jackfruit flake extract (JFE). Additionally, the results of High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) implied that a proportion of compounds were degraded/converted into other unknown and/or undetected metabolites. Further, by high content analysis (HCA) techniques, JFG markedly reduced cytotoxicity and excessive production of reactive oxygen species (ROS) in cells, thereby alleviating mitochondrial disorders. In this study, it may be converted active compounds after digestion that had preferable protective effects against AA-induced oxidative damage.

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Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese

Foods ◽

10.3390/foods10122938 ◽

2021 ◽

Vol 10 (12) ◽

pp. 2938

Author(s):

Marie Bagge Jensen ◽

Andrius Daugintis ◽

Jette Jakobsen

Keyword(s):

Water Content ◽

Vitamin K ◽

Soluble Group ◽

Fermentation Process ◽

Starter Culture ◽

In Vitro Digestion ◽

Fat Content ◽

Ripening Time ◽

Cheese Products

Vitamin K is a fat-soluble group of vitamers consisting of phylloquinone (PK) and menaquinones (MKs). To date, only a daily reference intake for PK is set; however, in the last decade, research studying the correlation between MKs intake and improvement of health in regards to cardiovascular diseases, bone metabolism, and chronic kidney disease has been conducted. MKs are synthesised by bacteria in the fermentation process of foods, e.g., cheeses. The content and bioaccessibility of vitamin K vitamers (PK, MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, and MK-10) were assessed in eight different cheese products differing in ripening time, starter culture, fat content, and water content. The bioaccessibility was assessed using the static in vitro digestion model INFOGEST 2.0. Variation of the vitamin K content (<0.5 μg/100 g–32 μg/100 g) and of the vitamin K bioaccessibility (6.4–80%) was observed. A longer ripening time did not necessarily result in an increase of MKs. These results indicate that the vitamin K content and bioaccessibility differs significantly between different cheese products, and the ripening time, starter culture, fat content, and water content cannot explain this difference.

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Elucidation of Interaction between Whey Proteins and Proanthocyanidins and Its Protective Effects on Proanthocyanidins during In-Vitro Digestion and Storage

Molecules ◽

10.3390/molecules26185468 ◽

2021 ◽

Vol 26 (18) ◽

pp. 5468

Author(s):

Chenyu Tang ◽

Bing Tan ◽

Xiangjun Sun

Keyword(s):

Hydrophobic Interactions ◽

Retention Rate ◽

Whey Proteins ◽

In Vitro Digestion ◽

Molar Ratio ◽

Protective Effects ◽

Food Ingredients ◽

Oligomeric Proanthocyanidins ◽

And Storage

Whey proteins and oligomeric proanthocyanidins have nutritional value and are widely used in combination as food supplements. However, the effect of the interactions between proanthocyanidins and whey proteins on their stability has not been studied in depth. In this work, we aimed to characterize the interactions between β-Lactoglobulin (β-LG) and α-lactalbumin (α-LA) and oligomeric proanthocyanidins, including A1, A2, B1, B2, B3, and C1, using multi-spectroscopic and molecular docking methods. Fluorescence spectroscopic data revealed that all of the oligomeric proanthocyanidins quenched the intrinsic fluorescence of β-LG or α-LA by binding-related fluorescence quenching. Among the six oligomeric proanthocyanidins, A1 showed the strongest affinity for β-LG (Ka = 2.951 (±0.447) × 104 L∙mol−1) and α-LA (Ka = 1.472 (±0.236) × 105 L∙mol−1) at 297 K. β-LG/α-LA and proanthocyanidins can spontaneously form complexes, which are mainly induced by hydrophobic interactions, hydrogen bonds, and van der Waals forces. Fourier-transform infrared spectroscopy (FTIR) and circular dichroism spectroscopy showed that the secondary structures of the proteins were rearranged after binding to oligomeric proanthocyanidins. During in vitro gastrointestinal digestion, the recovery rate of A1 and A2 increased with the addition of WPI by 11.90% and 38.43%, respectively. The addition of WPI (molar ratio of 1:1) increased the retention rate of proanthocyanidins A1, A2, B1, B2, B3, and C1 during storage at room temperature by 14.01%, 23.14%, 30.09%, 62.67%, 47.92%, and 60.56%, respectively. These results are helpful for the promotion of protein–proanthocyanidin complexes as functional food ingredients in the food industry.

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Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch

Foods ◽

10.3390/foods10010150 ◽

2021 ◽

Vol 10 (1) ◽

pp. 150

Author(s):

Jihyun Kang ◽

Ye-Hyun Kim ◽

Soo-Jin Choi ◽

Shin-Joung Rho ◽

Yong-Ro Kim

Keyword(s):

Amylose Content ◽

Retention Rate ◽

In Vitro Digestion ◽

Enzyme Treatment ◽

Rice Starch ◽

Confocal Laser ◽

Protective Effects ◽

Hydrogel Particles ◽

The Stability

In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, native rice starch-based filled hydrogel (RS-FH), and emulsion without starch (EM), on curcumin were evaluated based on ultraviolet (UV) stability and simulated gastrointestinal studies. The UV stability and curcumin retention after in vitro digestion of the filled hydrogels (FH) samples were greater than those of the EM samples. RS-FH showed a 2.28-fold improvement in UV stability over EM due to the higher viscosity of RS. 1 GS-FH and 96 GS-FH increased curcumin retention by 2.31- and 2.60-fold, respectively, and the microstructure of 96 GS-FH, determined using confocal laser microscopy, remained stable even after the stomach phase. These effects were attributed to the molecular structure of GS, with decreased amylopectin size and amylose content resulting from the enzyme treatment. The encapsulation of lipids within the GS hydrogel particles served to protect and deliver the curcumin component, suggesting that GS-FH can be applied to gel-type food products and improve the chemical stability of curcumin.

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Effect of Fat Content on the Digestibility and Bioaccessibility of Cocoa Polyphenol by an in Vitro Digestion Model

Journal of Agricultural and Food Chemistry ◽

10.1021/jf900591q ◽

2009 ◽

Vol 57 (13) ◽

pp. 5743-5749 ◽

Cited By ~ 111

Author(s):

Nàdia Ortega ◽

Jordi Reguant ◽

Maria-Paz Romero ◽

Alba Macià ◽

Maria-Jose Motilva

Keyword(s):

In Vitro Digestion ◽

Fat Content

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Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread

Nutrients ◽

10.3390/nu10121898 ◽

2018 ◽

Vol 10 (12) ◽

pp. 1898 ◽

Cited By ~ 5

Author(s):

Mattia Di Nunzio ◽

Alessandra Bordoni ◽

Federica Aureli ◽

Francesco Cubadda ◽

Andrea Gianotti

Keyword(s):

Cultured Cells ◽

Biological Effects ◽

Total Content ◽

In Vitro Digestion ◽

Potential Effect ◽

Protective Effects ◽

Organic Form ◽

Inorganic Selenium ◽

Dietary Reference Values

Although selenium is of great importance for the human body, in several world regions the intake of this essential trace element does not meet the dietary reference values. To achieve optimal intake, fortification of bread by using selenium-enriched flour has been put forward. Less is known on the potential effect of sourdough fermentation, which might be worth exploring as the biological effects of selenium strongly depend on its chemical form and sourdough fermentation is known to cause transformations of nutrients and phytochemicals, including the conversion of inorganic selenium into organic selenocompounds. Here we investigated the bio transformation of selenium by sourdough fermentation in a typical Italian flatbread (piadina) made with standard (control) or selenium-enriched flour. The different piadina were submitted to in vitro digestion, and the biological activity of the resulting hydrolysates was tested by means of cultured human liver cells exposed to an exogenous oxidative stress. The use of selenium-enriched flour and sourdough fermentation increased the total content of bioaccessible selenium in organic form, compared to conventional fermentation, and led to protective effects counteracting oxidative damage in cultured cells. The present study suggests that selenium-rich, sourdough-fermented bakery products show promise for improving human selenium nutrition whenever necessary.

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Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

PLoS ONE ◽

10.1371/journal.pone.0101122 ◽

2014 ◽

Vol 9 (6) ◽

pp. e101122 ◽

Cited By ~ 26

Author(s):

Thomas Van Hecke ◽

Els Vossen ◽

Julie Vanden Bussche ◽

Katleen Raes ◽

Lynn Vanhaecke ◽

...

Keyword(s):

Dna Adducts ◽

In Vitro Digestion ◽

Fat Content ◽

Oxidation Products

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Protective effects of Dioscorea membranacea rhizome ethanolic extract against doxorubicin-induced genotoxicity in human lymphocytes in vitro

Planta Medica ◽

10.1055/s-0035-1565576 ◽

2015 ◽

Vol 81 (16) ◽

Author(s):

T Ratanavalachai ◽

S Thitiorul ◽

A Itharat ◽

N Runraksa ◽

S Ruangnoo

Keyword(s):

Human Lymphocytes ◽

Ethanolic Extract ◽

Protective Effects

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Antioxidant Activity, Phenolic Content and Hematoprotective Effects of Cleome arabica Polyphenolic Leaf Extract

Phytothérapie ◽

10.3166/phyto-2019-0206 ◽

2019 ◽

Author(s):

C. Tigrine ◽

A. Kameli

Keyword(s):

Antioxidant Activity ◽

Biological Effects ◽

Reducing Power ◽

Hematological Toxicity ◽

Protective Effects ◽

Ferrous Ions ◽

Polyphenolic Extract ◽

Cleome Arabica

In this study a polyphenolic extract from Cleome arabica leaves (CALE) was investigated for its antioxidant activity in vitro using DPPH•, metal chelating and reducing power methods and for its protective effects against AraC-induced hematological toxicity in vivo using Balb C mice. Results indicated that CALE exhibited a strong and dose-dependent scavenging activity against the DPPH• free radical (IC50 = 4.88 μg/ml) and a high reducing power activity (EC50 = 4.85 μg/ml). Furthermore, it showed a good chelating effects against ferrous ions (IC50 = 377.75 μg/ml). The analysis of blood showed that subcutaneous injection of AraC (50 mg/kg) to mice during three consecutive days caused a significant myelosupression (P < 0.05). The combination of CALE and AraC protected blood cells from a veritable toxicity. Where, the number of the red cells, the amount of hemoglobin and the percentage of the hematocrite were significantly high. On the other hand, AraC cause an elevation of body temperature (39 °C) in mice. However, the temperature of the group treated with CALE and AraC remained normal and did not exceed 37.5 °C. The observed biological effects of CALE, in vitro as well as in vivo, could be due to the high polyphenol and flavonoid contents. In addition, the antioxidant activity of CALE suggested to be responsible for its hematoprotective effect.

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