scholarly journals Effects of Olive and Pomegranate By-Products on Human Microbiota: A Study Using the SHIME® in Vitro Simulator

Molecules ◽  
2019 ◽  
Vol 24 (20) ◽  
pp. 3791 ◽  
Author(s):  
Giuliani ◽  
Marzorati ◽  
Daghio ◽  
Franzetti ◽  
Innocenti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Virgin Olive Oil ◽  
Daily Intake ◽  
Extra Virgin Olive Oil ◽  
Short Chain Fatty Acids ◽  
Milling Process ◽  
Human Donor ◽  
Human Microbiota ◽  
By Products

Two by-products containing phenols and polysaccharides, a “pâté” (OP) from the extra virgin olive oil milling process and a decoction of pomegranate mesocarp (PM), were investigated for their effects on human microbiota using the SHIME® system. The ability of these products to modulate the microbial community was studied simulating a daily intake for nine days. Microbial functionality, investigated in terms of short chain fatty acids (SCFA) and NH4+, was stable during the treatment. A significant increase in Lactobacillaceae and Bifidobacteriaceae at nine days was induced by OP mainly in the proximal tract. Polyphenol metabolism indicated the formation of tyrosol from OP mainly in the distal tract, while urolithins C and A were produced from PM, identifying the human donor as a metabotype A. The results confirm the SHIME® system as a suitable in vitro tool to preliminarily investigate interactions between complex botanicals and human microbiota before undertaking more challenging human studies.

scholarly journals In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 697 ◽  
Author(s):  
Viridiana Tejada-Ortigoza ◽  
Luis Garcia-Amezquita ◽  
Ahmad Kazem ◽  
Osvaldo Campanella ◽  
M. Cano ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Fiber ◽  
Short Chain Fatty Acids ◽  
Neutral Sugar ◽  
Sugar Composition ◽  
Mango Peel ◽  
Alternative Sources ◽  
Conventional Alternative ◽  
By Products

Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF content as well as its technological and physiological functionality. Orange, mango and prickly pear peels untreated (OU, MU and PPU) and HHP-treated at 600 MPa (OP/55 °C and 20 min, MP/22 °C and 10 min, PPP/55 °C and 10 min) were evaluated. Untreated and treated fruit peels were subjected to fecal in vitro fermentations. The neutral sugar composition and linkage glycosidic positions were related to the production of short chain fatty acids (SCFA) resulting from the fermentation of the materials. After HHP-treatments, changes from multibranched sugars to linear sugars were observed. After 24 h of fermentation, OP yielded the highest amount of SCFA followed by PPU and MP (389.4, 282.0 and 204.6 μmol/10 mg DF, respectively). HHP treatment increased the SCFA concentration of orange and mango peel by 7 and 10.3% respectively, compared with the untreated samples after 24 h of fermentation. The results presented herein suggest that fruit peels could be used as good fermentable fiber sources, because they yielded high amounts of SCFA during in vitro fermentations.

scholarly journals Post-Translational Modification of Proteins Mediated by Nitro-Fatty Acids in Plants: Nitroalkylation

Plants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 82 ◽  
Author(s):  
Lorena Aranda-Caño ◽  
Beatriz Sánchez-Calvo ◽  
Juan Begara-Morales ◽  
Mounira Chaki ◽  
Capilla Mata-Pérez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Enzymatic Oxidation ◽  
Amino Acid Residues ◽  
Post Translational Modification ◽  
Protein Amino Acid ◽  
Expression Of Genes ◽  
Lipid Species

Nitrate fatty acids (NO2-FAs) are considered reactive lipid species derived from the non-enzymatic oxidation of polyunsaturated fatty acids by nitric oxide (NO) and related species. Nitrate fatty acids are powerful biological electrophiles which can react with biological nucleophiles such as glutathione and certain protein–amino acid residues. The adduction of NO2-FAs to protein targets generates a reversible post-translational modification called nitroalkylation. In different animal and human systems, NO2-FAs, such as nitro-oleic acid (NO2-OA) and conjugated nitro-linoleic acid (NO2-cLA), have cytoprotective and anti-inflammatory influences in a broad spectrum of pathologies by modulating various intracellular pathways. However, little knowledge on these molecules in the plant kingdom exists. The presence of NO2-OA and NO2-cLA in olives and extra-virgin olive oil and nitro-linolenic acid (NO2-Ln) in Arabidopsis thaliana has recently been detected. Specifically, NO2-Ln acts as a signaling molecule during seed and plant progression and beneath abiotic stress events. It can also release NO and modulate the expression of genes associated with antioxidant responses. Nevertheless, the repercussions of nitroalkylation on plant proteins are still poorly known. In this review, we demonstrate the existence of endogenous nitroalkylation and its effect on the in vitro activity of the antioxidant protein ascorbate peroxidase.

scholarly journals Hydroxytyrosyl Oleate: Improved Extraction Procedure from Olive Oil and By-Products, and In Vitro Antioxidant and Skin Regenerative Properties

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 233 ◽  
Author(s):  
Cinzia Benincasa ◽  
Chiara La Torre ◽  
Pierluigi Plastina ◽  
Alessia Fazio ◽  
Enzo Perri ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extraction Procedure ◽  
Human Keratinocytes ◽  
Extra Virgin Olive Oil ◽  
Redox Status ◽  
Phenolic Fraction ◽  
Olive Mill Waste Water ◽  
By Products

Recently, we identified hydroxytyrosyl oleate (HtyOle) in the by-products of olive oil, pomace and olive mill waste water (OMWW). Herein, we report that HtyOle is more accurately quantified by extracting the phenolic fraction from both matrices by using aqueous methanol (80%). By applying this method, HtyOle was also detected in extra virgin olive oil (EVOO). Since olive oil is used in the preparation of many cosmetic formulations, we explored the antioxidant capacity of HtyOle in human keratinocytes. Formation of reactive oxygen species (ROS) and malondialdehyde (MDA), as well as activity of Glutathione-S-transferase (GST) and superoxide dismutase (SOD) were decreased by HtyOle. In addition to that, microRNAs (miRs) involved in both redox status balance and skin regeneration potential were also tested. The following miRs, hsa-miR-21 and hsa-miR-29a, were increased while has-miR-34a was not affected by HtyOle.

scholarly journals Improving the Viability and Metabolism of Intestinal Probiotic Bacteria Using Fibre Obtained from Vegetable By-Products

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2113
Author(s):  
María Ángeles Rivas ◽  
María José Benito ◽  
Santiago Ruíz-Moyano ◽  
Alberto Martín ◽  
María de Guía Córdoba ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gastrointestinal Transit ◽  
Value Added ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
In Vitro Test ◽  
Probiotic Strains ◽  
By Products ◽  
Chain Fatty Acids

This study evaluated the effect of dietary fibre obtained from pomegranate, tomato, grape and broccoli by-products on the gastrointestinal transit survival, growth, and metabolism of six probiotic strains. The results showed that the studied by-products contained variable amounts of polysaccharides that affected the six probiotic microorganisms in different ways. In addition, the protective effect of the fibre obtained on the probiotic strains was more effective in the case of the fibre obtained from tomato peel. In terms of growth, grape stems showed the best results, favouring the growth of lactic acid bacteria. Finally, all fibres were able to increase the content of short-chain fatty acids in the in vitro test, but broccoli stems and pomegranate peel stimulated higher production of short-chain fatty acids. The results of this study demonstrate that plant by-product fibres can improve survival, growth, and metabolism in terms of the fatty acid profiles of probiotic strains, highlighting the desirability of harnessing these by-product fibres to develop new high-value-added ingredients as probiotic carriers.

Short-Chain Fatty Acids Prevent Diabetic Nephropathy In Vivo and In Vitro

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 92-OR ◽  
Author(s):  
WEI HUANG ◽  
YONG XU ◽  
YOUHUA XU ◽  
LUPING ZHOU ◽  
CHENLIN GAO
Keyword(s):  
Fatty Acids ◽  
Diabetic Nephropathy ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Chain Fatty Acids

scholarly journals Chemical Profile and Antioxidant Activity of the Oil from Peony Seeds (Paeonia suffruticosa Andr.)

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Xin Yang ◽  
Di Zhang ◽  
Li-min Song ◽  
Qian Xu ◽  
Hong Li ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Chemical Profile ◽  
Paeonia Suffruticosa ◽  
Oxidative Damages ◽  
Development And Utilization ◽  
Key Indicators

Peony seed oil (PSO) is a novel vegetable oil developed from the seeds of Paeonia suffruticosa Andr. The present study aimed to make an overall investigation on the chemical profile and antioxidant activities of PSO for reasonable development and utilization of this new resource food. Chemical analysis revealed that PSO was characterized by an uncommon high portion of α-linolenic acid (>38%), fairly low ratio of n-6 to n-3 polyunsaturated fatty acids (0.69), and much higher content of γ-tocopherol than various conventional seed oils. In vitro assay indicated that PSO is a more potent scavenger of free radicals than extra virgin olive oil. Moderate intake of PSO exhibited obvious protection against various oxidative damages such as tetrachloromethane-induced acute liver injury in mice and diet-induced hyperlipidemia in rats. The changes in the key indicators of oxidative injury and fatty acid composition in the liver caused by PSO administration were measured, and the results demonstrated that antioxidant properties of PSO are closely related to their characteristic chemical composition. Consequently, the present study provided new evidence for the health implications of PSO, which deserves further development for medical and nutritional use against oxidative damages that are associated with various diseases.

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

The voluntary intake of acetate by dairy cows given ammonium salts of short-chain fatty acids in their drinking water

1968 ◽  
Vol 10 (4) ◽  
pp. 473-481 ◽  
Author(s):  
P. Jackson ◽  
J. Hodgson ◽  
J. A. F. Rook
Keyword(s):  
Fatty Acids ◽  
Drinking Water ◽  
Acetic Acid ◽  
Water Intake ◽  
Daily Intake ◽  
Short Chain Fatty Acids ◽  
Sole Source ◽  
Ammonium Salts ◽  
Short Chain ◽  
Chain Fatty Acids

A solution of ammonium salts of a mixture of short-chain fatty acids (mainly acetic acid) was added to the sole source of drinking water of 10 lactating Jersey cows. There was considerable variation in the concentration of salts tolerated without depression in water intake. Some animals refused solution offered at a concentration of 0·5% (w/w) whereas one animal accepted solution at a concentration of 8% (w/w) and had a mean daily intake of salts equivalent to 836 g acetic acid.2. Adjustment of the pH of the drinking solution to 6·5–7·5 increased the tolerance to the salts solution of animals which showed a low tolerance to the unadjusted solution. A mean daily intake equivalent to 480 g acetic acid was achieved without a significant depression of water intake. Replacement of 50 % of the ammonium ions by calcium increased the intake of salts by some cows but two out of eight refused the solution at a concentration of 0·5% (w/w).3. The addition of saccharine, vanilla or aniseed to a solution of the ammonium salts gave little or no improvement in acetate intake but sodium cyclamate, ethyl acetate or molasses reduced the variability between animals in their tolerance to the solution and increased the mean intake of salts. With an addition of molasses, which gave the most marked response, there was a mean daily intake of salts equivalent to 495±26 g acetic acid.

Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease

Nutrition ◽  
2021 ◽  
pp. 111411
Author(s):  
Aline Ramos de Araújo ◽  
Geni Rodrigues Sampaio ◽  
Lucas Ribeiro da Silva ◽  
Vera Lúcia Portal ◽  
Melissa Medeiros Markoski ◽  
...  
Keyword(s):  
Coronary Artery Disease ◽  
Fatty Acids ◽  
Coronary Artery ◽  
Olive Oil ◽  
Stable Coronary Artery Disease ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Plasma Fatty Acids ◽  
Artery Disease

scholarly journals The impact of long-term dietary pattern of fecal donor on in vitro fecal fermentation properties of inulin

2016 ◽  
Vol 7 (4) ◽  
pp. 1805-1813 ◽  
Author(s):  
Junyi Yang ◽  
Devin J. Rose
Keyword(s):  
Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Processed Meats ◽  
Branched Chain Fatty Acids ◽  
Fiber Plant ◽  
Branched Chain ◽  
The Impact ◽  
Chain Fatty Acids

A diet high in whole grains, dry beans, and certain vegetables that contributed dietary fiber, plant protein, and B vitamins resulted in high short chain fatty acids, while a diet high in diary and processed meats that provided cholesterol and little fiber resulted in high branched chain fatty acids and ammonia during fecal fermentation of inulin.

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