scholarly journals Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

2021 ◽  
Vol 12 ◽  
Author(s):  
Irene Tomé-Sánchez ◽  
Ana Belén Martín-Diana ◽  
Elena Peñas ◽  
Juana Frias ◽  
Daniel Rico ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fiber ◽  
Raw Materials ◽  
Biological Effects ◽  
In Vitro Digestion ◽  
Hydroxycinnamic Acids ◽  
Total Phenolic ◽  
Insoluble Dietary Fiber ◽  
Anti Inflammatory

To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingredients in foodstuffs that can promote human health, researchers have explored bioprocessing approaches to improve the bioaccessibility of phenolic compounds from these food matrices and, subsequently, their biological effects. The objective of this study was to compare the composition in nutrients, anti-nutrients, and bioactive compounds of WWG and WB, and their respective bioprocessed products: sprouted wheat (GERM) and WB hydrolysate (stabilized by spray-drying [SPD] and microencapsulated [MEC]). In addition, to evaluate the functional properties of these ingredients, the bioaccessibility of phenolic compounds and their potential antioxidant and anti-inflammatory activities were monitored in different digestion steps. GERM had increased amounts of insoluble dietary fiber, higher diversity of oligosaccharides, and higher concentration of monosaccharides, free phosphorous, and phenolic compounds than WWG. SPD had improved content of soluble dietary fiber, oligosaccharides, monosaccharides, free phosphorous, and phenolic compounds (vs. WB), whereas MEC was mainly composed of protein and had nearly 2-fold lower content of SPD components. All the ingredients showed lower amounts of phytic acid as compared with raw materials. In all samples, hydroxycinnamic acids were the most representative polyphenols followed by minor amounts of hydroxybenzoic acids and flavonoids. Gastrointestinal digestion of GERM, SPD, and MEC revealed high stability of total phenolic compounds in both gastric and intestinal phases. Hydroxycinnamic acids were the most bioaccessible compounds during digestion among the three bioprocessed wheat ingredients studied, although their bioaccessibility varied across ingredients. In this sense, the bioaccessibility of ferulic acid (FA) derivatives increased in GERM with progression of the digestion, while it was reduced in SPD and MEC up to the end of the intestinal phase. Microencapsulation of SPD with pea protein led to generally to lower bioaccessible amounts of phenolic acids. Comparison analysis of biological effects highlighted SPD for its most potent antioxidant effects in the gastrointestinal tract (3 out 4 antioxidant parameters with highest values), while no clear differences were observed with regard to in vitro anti-inflammatory activity. Overall, these results support the potential application of GERM, SPD, and MEC as functional and nutraceutical ingredients.

scholarly journals Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace

2021 ◽  
Vol 11 (15) ◽  
pp. 6807
Author(s):  
Urszula Szymanowska ◽  
Monika Karaś ◽  
Justyna Bochnak-Niedźwiecka
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
In Vitro Digestion ◽  
Biologically Active ◽  
Total Phenolic ◽  
Waste Products ◽  
Bioavailable Fraction ◽  
Freeze Dried ◽  
Anti Inflammatory

In this study, the effect of the addition of freeze-dried raspberry pomace on the content of phenolic compounds and the antioxidant and anti-inflammatory activity of wafers was investigated. Particular attention was paid to the biological activity of the potentially bioavailable fraction of polyphenols extracted via gastro-intestinal digestion. In the basic recipe for the waffle dough, flour was replaced with freeze-dried raspberry pomace in the amount of 10%, 20%, 30%, 50%, and 75%. The content of total phenolic compounds, phenolic acids, flavonoids, and anthocyanins in ethanol and buffer extracts and after in vitro digestion increased with the increase in the addition of pomace. A similar relationship was noted for antioxidant properties: ability to neutralize ABTS—2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) and DPPH—1,1-diphenyl-2-picrylhydrazyl radicals, iron II chelating ability, and reduction power. The extracts obtained after the simulated digestion showed the highest activities, which confirms that the polyphenols are a potentially bioavailable fraction. Extracts from the fortified wafers effectively inhibited the activity of enzymes involved in the generation of free radicals and induction of inflammation, i.e., xanthine oxidase (XO), lipoxygenase (LOX), and cyclooxygenase 2 (COX-2). The lowest IC50 values were determined for extracts after in vitro digestion. The sensory evaluation of the prepared wafers showed that the wafers fortified with 20% pomace achieved optimal scores. Enrichment of confectionery products with waste products from the fruit and vegetable industry can be a good way to increase the proportion of biologically active polyphenols in the diet and brings benefits to the environment.

scholarly journals Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1812
Author(s):  
Juncai Tu ◽  
Margaret Anne Brennan ◽  
Gang Wu ◽  
Weidong Bai ◽  
Ping Cheng ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Lentinula Edodes ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Soluble Peptide ◽  
Insoluble Dietary Fibre

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

scholarly journals Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1023
Author(s):  
Alice Cattivelli ◽  
Angela Conte ◽  
Serena Martini ◽  
Davide Tagliazucchi
Keyword(s):  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Total Phenolic Compounds ◽  
Main Compound ◽  
Quercetin Derivatives ◽  
Mass Spectrometry Identification ◽  
The Impact

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

scholarly journals Evaluation of the In Vitro Wound-Healing Activity and Phytochemical Characterization of Propolis and Honey

2020 ◽  
Vol 10 (5) ◽  
pp. 1845 ◽  
Author(s):  
Alexandra M. Afonso ◽  
Joana Gonçalves ◽  
Ângelo Luís ◽  
Eugenia Gallardo ◽  
Ana Paula Duarte
Keyword(s):  
Wound Healing ◽  
Phenolic Compounds ◽  
Protein Denaturation ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Natural Substances ◽  
Anti Inflammatory ◽  
Free Radical Scavenging Assay ◽  
Wound Healing Activity

Honey and propolis are natural substances produced by Apis mellifera that contain flavonoids, phenolic acids, and several other phytochemicals. The aim of this study was to phytochemically characterize three different types of honey and propolis, both separately and mixed, and to evaluate their wound-healing activity. Total phenolic compounds and flavonoids were determined using the Folin–Ciocalteu’s and aluminum chloride colorimetric methods, respectively. The antioxidant activity was evaluated by both the DPPH free radical scavenging assay and β-carotene bleaching test, and the anti-inflammatory activity was determined by a protein denaturation method. To evaluate the wound-healing activity of the samples, NHDF cells were subjected to a wound scratch assay. The obtained results showed that dark-brown honey presents a higher concentration of phenolic compounds and flavonoids, as well as higher antioxidant and anti-inflammatory activities. Propolis samples had the highest concentrations in bioactive compounds. Examining the microscopic images, it was possible to verify that the samples promote cell migration, demonstrating the wound-healing potential of honey and propolis.

scholarly journals Phytochemical Profiles, Physicochemical Analysis, and Biological Activity of Three Colchicum Species

2021 ◽  
Vol 16 (2) ◽  
Author(s):  
Ali Davoodi ◽  
Mohammad Azadbakht ◽  
Seyed Jalal Hosseinimehr ◽  
Saeed Emami ◽  
Masoud Azadbakht
Keyword(s):  
Physicochemical Properties ◽  
Large Scale ◽  
Protein Denaturation ◽  
Potassium Dichromate ◽  
Biological Effects ◽  
Screening Method ◽  
Rapid Screening ◽  
Total Phenolic ◽  
Anti Inflammatory

Background: Colchicum is a genus of the Colchicaceae family with various isolated compounds, especially tropolone alkaloids and flavonoids, which are used for osteoarthritis, gout, cancer, inflammatory diseases, jaundice, and sexual impotence in different societies. Objectives: The current study aimed to evaluate the phytochemical and physicochemical properties and anti-inflammatory activities of three Colchicum species. Methods: Total tropolone alkaloid, total phenolic/total tannin, and total flavonoid contents were determined using acidic potassium dichromate, Folin-Ciocalteu, and aluminum chloride methods, respectively. Moreover, the HPLC method was used for identification and quantitation purposes of tropolone alkaloids. Physicochemical properties of three Colchicum species, including macroscopic and organoleptic properties, solubility, foreign matter, ash values, and heavy metal contents, were evaluated. Besides, in vitro anti-inflammatory activities of the corms also were determined using the protein denaturation technique as a rapid screening method. Results: The highest levels of tropolone alkaloid, phenolic compounds, tannins, and flavonoids were observed in C. autumnale, C. speciosum, and C. robustum, respectively. HPLC analysis indicated the presence of colchicine, demecolcine, 2-demethyl colchicine, 3-demethyl colchicine, colchicoside, colchifoline, cornigerine, and N-deacetyl-N-formyl colchicine in these Colchicum species. The physicochemical properties of C. speciosum and C. robustum corms are appropriate compared to the standard Colchicum autumnale corm. Moreover, all Colchicum species exhibited high anti-inflammatory activities compared to standard drugs. Conclusions: This study demonstrated that the corm of the Colchicum species contained similar main compounds with different amounts, as well as appropriate physicochemical properties. Moreover, the valuable biological effects of these plants stimulate the cultivations on a large scale.

scholarly journals Phytochemical Screening and In Vitro Antioxidant and Anti-inflammatory Activities of Aerial Parts of Euphorbia hirta L.

2021 ◽  
Vol 42 (1) ◽  
pp. 115-124
Author(s):  
Deepak Basyal ◽  
Astha Neupane ◽  
Durga Prasad Pandey ◽  
Shiva Pandeya
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Protein Denaturation ◽  
Diclofenac Sodium ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phytochemical Screening ◽  
Euphorbia Hirta ◽  
Anti Inflammatory

Euphorbia hirta L (Euphorbiaceae) also called asthma herb has long been prescribed in traditional medicine because it exhibits diverse pharmacological actions due to the presence of alkaloids, flavonoids, polyphenols, triterpenoids, and saponins. The present study is aimed at the study of phytochemical and antioxidant activity and anti-inflammatory screening of E. hirta. Extraction of dried powder was performed followed by phytochemical screening using color reactions. Total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were estimated by Folin-Ciocalteu and Aluminum chloride method respectively. The antioxidant activity was studied by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method.  Anti-inflammatory activity was studied by using protein denaturation in vitro bioassay. Phytochemical screening showed the presence of flavonoids, alkaloids, and phenolic compounds. TPC, TFC and antioxidant activity (IC50) of the extract were found as 288.10 mg gallic acid equivalent per gram (GAE/g), 29.36 mg quercetin equivalent per gram (QE/g) and 32.23 µg/mL (p<0.05) respectively. Diclofenac sodium and E. hirta extract showed the maximum inhibition of 91.28% and 68.20% respectively at the concentration of 1000 µg/mL compared with control (p>0.05). The phenolic compounds and flavonoids exert antioxidant and anti-inflammatory activities because of their scavenging ability. The demonstrated antioxidant and anti-inflammatory activities may be the rationale behind some of its folkloric uses and also may be responsible for some of its pharmacological effects. Thus, E. hirta can be considered a good source of antioxidants and anti-inflammatory actions, which might be beneficial for combating oxidative stress.

scholarly journals Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

2016 ◽  
Vol 36 (2) ◽  
pp. 188-194 ◽  
Author(s):  
Gustavo VELDERRAIN-RODRÍGUEZ ◽  
Ana QUIRÓS-SAUCEDA ◽  
Gil MERCADO-MERCADO ◽  
Jesús Fernando AYALA-ZAVALA ◽  
Humberto ASTIAZARÁN-GARCÍA ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fiber ◽  
In Vitro Digestion

scholarly journals Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 791
Author(s):  
Urszula Szymanowska ◽  
Monika Karaś ◽  
Urszula Złotek ◽  
Anna Jakubczyk
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Simulated Digestion ◽  
Cyclooxygenase 1 ◽  
Consumer Assessment ◽  
Positive Effect

The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract.

scholarly journals Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1668
Author(s):  
Julio Salazar-Bermeo ◽  
Bryan Moreno-Chamba ◽  
María Concepción Martínez-Madrid ◽  
Domingo Saura ◽  
Manuel Valero ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dietary Fiber ◽  
Barrier Function ◽  
Total Phenolic ◽  
Epithelial Barrier ◽  
Epithelial Barrier Function ◽  
Bacterial Fermentation ◽  
Fiber Fractions

Appropriate nutrition targets decrease the risk of incidence of preventable diseases in addition to providing physiological benefits. Dietary fiber, despite being available and necessary in balanced nutrition, are consumed at below daily requirements. Food byproducts high in dietary fiber and free and bonded bioactive compounds are often discarded. Herein, persimmon byproducts are presented as an interesting source of fiber and bioactive compounds. The solvent extraction effects of dietary fiber from persimmon byproducts on its techno- and physio-functional properties, and on the Caco-2 cell model after being subjected to in vitro gastrointestinal digestion and probiotic bacterial fermentation, were evaluated. The total, soluble, and insoluble dietary fiber, total phenolic, carotenoid, flavonoid contents, and antioxidant activity were determined. After in vitro digestion, low quantities of bonded phenolic compounds were detected in all fiber fractions. Moreover, total phenolic and carotenoid contents, as well as antioxidant activity, decreased depending on the extraction solvent, whereas short chain fatty acids production increased. Covalently bonded compounds in persimmon fiber mainly consisted of hydroxycinnamic acids and flavanols. After probiotic bacterial fermentation, few phenolic compounds were determined in all fiber fractions. Results suggest that persimmon’s dietary fiber functional properties are dependent on the extraction process used, which may promote a strong probiotic response and modulate the epithelial barrier function.

Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials

2021 ◽  
pp. 108201322110689
Author(s):  
Carolina E. Demaman Oro ◽  
Natalia Paroul ◽  
Marcelo L. Mignoni ◽  
Giovani L. Zabot ◽  
Geciane T. Backes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Freeze Drying ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Wall Material ◽  
Total Phenolic ◽  
Irregular Structures ◽  
Amorphous Structures

There are many blackberry cultivars in Brazil; however, the characteristics and applications of the Cherokee cultivar have not yet been widely studied. For this reason, this research investigated the behaviour of maltodextrin (MD), gum Arabic (GA), and pectin (PEC), as carriers combined in different proportions (20% MD, 15% MD  +  5% GA, 15% MD  +  5% PEC), on encapsulation of Cherokee blackberry pulp extract obtained by freeze-drying. The results of moisture content (2.73-3.36%), water activity (aw) (0.11–0.15), solubility (52.40–54.11%), hygroscopicity (17.59–21.11%), colour (hue 0.24–0.32), retention of anthocyanins (51.55–60.53%), total phenolic compounds (39.72–70.73 mg GAE/100g), antioxidant activity at 25 mg/mL (77.89–80.02%), IC50 (12.26–14.53), simulated in vitro digestion and morphology were discussed. Concerning morphology, blackberry powders had irregular structures and amorphous structures. Comparatively, the best results were obtained for MD-GA. MD-GA presented the highest content of phenolic compounds (70.73  ±  1.84 mg GAE/100g) and antioxidant activity (80.02%), as well as the lowest IC50 value (12.26). In general, all powders showed an increase in phenolic compounds during in vitro digestion, because of the pH conditions and digestive enzymes present in the simulated digestive fluid. This result shows that the wall material provides protection, since the blackberry rich extract (RE) showed degradation of phenolic compounds in in vitro digestion. In this sense, freeze-drying is a suitable technique for the encapsulation of Cherokee blackberry pulp extract.

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