Effect of Berry Extracts on Saccharomyces cerevisiae Yeast

Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S. cerevisiae and the biochemical properties of wheat dough. Study objects and methods. The experiment featured baking yeast Extra and dry berry extracts of raspberries, aronia, sea buckthorn, and rosehip (LLC Wisterra, Altai Region). The study involved standard and industry-specific control methods of raw materials and semi-finished bakery products, as well as som e standard methods of microbiological analysis. Results and discussion. The raspberry extract (3–4%) suppressed the growth and reproduction of the yeast: after 1 h of exposure, the yeast cell count dropped by 1.5–2 times compared to the control sample. The stimulating effect of the sea buckthorn extract increased the growth rate of yeast cells (up to 40% compared to the control). The extracts of aronia and rosehip had practically no effect on the growth rate of yeast cells. However, 2–3% aronia extract increased the fermentation of the dough, as evidenced by a higher dough fermentation property, which was 2 min versus 3 min at the control after 150 min of exposure. Fruit and berry extracts caused a natural increase in the acidity of the dough, which affected the growth rate of yeast cells. Sea buckthorn extracts increased the acidity so much (up to 4.24 pH units) that it could be regarded as acid stress, which increased the growth rate of yeast cells (1.53×106–1.55×106 vs. 1.10×106 in 1 mL of control sample). The lowest growth rate was detected in the samples with the raspberry extract, which is known to have a strong fungistatic effect: the count of yeast cells decreased by 1.5–2 times after an hour of fermentation. Conclusion. Berry extracts can be of practical interest to bakery enterprises as they help to control yeast fermentation and dough maturation time.

Cryoconcentration by Centrifugation–Filtration: A Simultaneous, Efficient and Innovative Method to Increase Thermosensitive Bioactive Compounds of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) Extract

Maqui (Aristotelia chilensis (Mol.) Stuntz) is a Chilean berry rich in antioxidants, which are mostly found in the pulp and skin of the fruit. The objective was to evaluate the cryoconcentration process by centrifugation–filtration as a simultaneous, efficient, and innovative method to increase the content of thermosensitive bioactive compounds of aqueous maqui extract. Cryoconcentration separated the concentrated solute from the aqueous maqui extract with an efficiency of more than 95%; it increased the content of total polyphenols and total anthocyanins and antioxidant capacity by 280%, 573%, and 226%, respectively. Although the concentrates obtained by evaporation at 50, 70, and 80 °C increased the content of bioactive compounds, they did so in a lower percentage than the cryoconcentrate. Furthermore, cyanidin 3,5-diglucoside was degraded at 70 and 80 °C. In conclusion, cryoconcentration by centrifugation–filtration as a simultaneous process efficiently separates the solutes from the frozen matrix of aqueous maqui extract, and it maintains and increases the contents of polyphenols and anthocyanins and antioxidant capacity. This method is recommended for concentrating natural berry extracts with thermosensitive compounds.

Development of technology for the production of functional beverages with improved consumer properties

Производство напитков функционального назначения в настоящее время имеет актуальное значение, при этом наиболее перспективными являются напитки, приготовленные на основе натуральных соков с добавлением ингредиентов, выделенных из растительного сырья, в том числе из плодово-ягодного. Помимо органических кислот, аминокислот, витаминов, пектиновых веществ, полифенолов и природных углеводов, эти напитки насыщены также дефицитными микронутриентами, оказывающими позитивное действие на состояние человеческого организма. В статье представлены результаты исследований по разработке рецептур и технологии производства высококачественных функциональных напитков на основе виноградного сока прямого отжима, обладающих улучшенными потребительскими свойствами за счет включения в их состав экстрактов плодово-ягодного сырья - фейхоа, ежевики и черной смородины. Приведена оценка показателей качества и безопасности разработанных напитков и процессуально-технологическая схема их производства. Работа выполнена на базе учебно-научной лаборатории технологии виноделия и продуктов питания из растительного сырья Ставропольского ГАУ. Для определения физико-химических показателей и пищевой ценности сырья, полупродуктов и приготовленных функциональных напитков применяли современные общепринятые методы исследований согласно действующих ГОСТ. Разработка технологии производства напитков на основе виноградного сока с применением плодово-ягодных экстрактов является особенно важной и актуальной задачей в связи с наличием разнообразной и доступной сырьевой базы на Юге России, а также высокой концентрацией в данном регионе плодоперерабатывающих производств, оснащенных современным высокопроизводительным оборудованием. Полученные нами результаты могут способствовать целенаправленному применению разработанных напитков в санаторно-курортном лечении населения для решения проблемы оптимизации питания и повышения пищевого статуса населения России. The production of functional beverages is currently of urgent importance, while the most promising are drinks prepared on the basis of natural juices with the addition of ingredients extracted from vegetable raw materials, including fruit and berry. In addition to organic acids, amino acids, vitamins, pectin substances, polyphenols and natural carbohydrates, these drinks are also saturated with scarce micronutrients that have a positive effect on the state of the human body. The article presents the results of research on the development of recipes and technology for the production of high-quality functional beverages based on direct-pressed grape juice, which have improved consumer properties due to the inclusion of extracts of fruit and berry raw materials - feijoa, blackberry and black currant in their composition. The evaluation of quality and safety indicators of the developed beverages and procedural and technological scheme of their production is given. The work was carried out on the basis of the educational and scientific laboratory of winemaking technology and food products from vegetable raw materials of the Stavropol State Agrarian University. To determine physicochemical parameters and nutritional value of raw materials, intermediates and prepared functional beverages, modern generally accepted research methods were used in accordance with the current GOST. The development of technology for the production of beverages based on grape juice using fruit and berry extracts is a particularly important and urgent task due to the presence of a diverse and affordable raw material base in the South of Russia, as well as a high concentration of fruit processing plants accomplished by modern high-performance equipment in this region. The results obtained by us can contribute to the purposeful use of the developed beverages in sanatorium treatment of the population to solve the problem of optimizing the nutrition and improving the nutritional status of the population of Russia.

Phenolic Compounds in Calafate Berries Encapsulated by Spray Drying: Neuroprotection Potential into the Ingredient

Calafate is a berry rich in anthocyanins that presents higher content of polyphenols than other fruits. Its compounds have been described previously, however, the potential thereof in preventing and treating degenerative disorders has not yet been studied. Due to its astringency, the consumption of this berry in its natural state is limited. To profit from the aforementioned properties and reduce palatability issues, calafate berry extracts were microencapsulated by spray drying, a rapid, cost-effective and scalable process, and were then compared with freeze drying as a control. The stability of its contents and its in-vitro potential, with respect to AChE activity and neuroprotection, were measured from the obtained microcapsules, resulting from temperature treatments and different encapsulant contents. The results indicated that the spray-dried powders were stable, despite high temperatures, and their encapsulation exhibited nearly 50% efficiency. The highest quantity of polyphenols and 3-O-glycosylated anthocyanins was obtained from encapsulation with 20% maltodextrin, at 120 °C. Temperature did not affect the microcapsules’ biological action, as demonstrated by their antioxidant activities. The prevention of Aβ peptide cytotoxicity in PC12 cells (20%) revealed that encapsulated calafate can confer neuroprotection. We conclude that spray-drying is an appropriate technique for scaling-up and producing new value-added calafate formulations with anti-neurodegenerative effects and vivid colors.

Haskap Berry Phenolic Subclasses Differentially Impact Cellular Stress Sensing in Primary and Immortalized Dermal Fibroblasts

It is generally accepted that dietary phenolics from fruits are of significant importance to human health. Unfortunately, there is minimal published data on how differences in phenolic structure(s) impact biological pathways at cellular and molecular levels. We observed that haskap berry extracts isolated with ethanol:formic acid:water or phenolic subclass fractions separated using different concentrations of ethanol (40% and 100%) impacted cell growth in a positive manner. All fractions and extracts significantly increased population doubling times. All extracts and fractions reduced intracellular free radicals; however, there were differences in these effects, indicating different abilities to scavenge free radicals. The extracts and fractions also exhibited differing impacts on transcripts encoding the antioxidant enzymes (CAT, SOD1, GPX1, GSS and HMOX1) and the phosphorylation state of nuclear factor-κB (NF-κB). We further observed that extracts and fractions containing different phenolic structures had divergent impacts on the mammalian target of rapamycin (mTOR) and sirtuin 1 (SIRT1). siRNA-mediated knockdown of SIRT1 transcripts demonstrated that this enzyme is key to eliciting haskap phenolic(s) impact on cells. We postulate that phenolic synergism is of significant importance when evaluating their dietary impact.

A phenolic-rich extract from Ugni molinae berries reduces abnormal protein aggregation in a cellular model of Huntington’s disease

Accumulation of misfolded proteins in the brain is a common hallmark of most age-related neurodegenerative diseases. Previous studies from our group identified the presence of anti-inflammatory and antioxidant compounds in leaves derived from the Chilean berry Ugni molinae (murtilla), in addition to show a potent anti-aggregation activity in models of Alzheimer´s disease. However, possible beneficial effects of berry extracts of murtilla was not investigated. Here we evaluated the efficacy of fruit extracts from different genotypes of Chilean-native U. molinae on reducing protein aggregation using cellular models of Huntington´s disease and assess the correlation with their chemical composition. Berry extraction was performed by exhaustive maceration with increasing-polarity solvents. An unbiased automatic microscopy platform was used for cytotoxicity and protein aggregation studies in HEK293 cells using polyglutamine-EGFP fusion proteins, followed by secondary validation using biochemical assays. Phenolic-rich extracts from murtilla berries of the 19–1 genotype (ETE 19–1) significantly reduced polyglutamine peptide aggregation levels, correlating with the modulation in the expression levels of autophagy-related proteins. Using LC-MS and molecular network analysis we correlated the presence of flavonoids, phenolic acids, and ellagitannins with the protective effects of ETE 19–1 effects on protein aggregation. Overall, our results indicate the presence of bioactive components in ethanolic extracts from U. molinae berries that reduce the load of protein aggregates in living cells.

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.

Polyphenolic Compounds of Crataegus Berry, Leaf, and Flower Extracts Affect Viability and Invasive Potential of Human Glioblastoma Cells

Crataegus contains numerous health-promoting compounds that are also proposed to have anti-cancer properties. Herein, we aimed at a contemporaneous evaluation of the effects of polyphenol-rich extracts of berries, leaves, and flowers of six Crataegus species on the viability and invasive potential on the highly aggressive human glioblastoma U87MG cell line. The treatment with the extracts evoked cytotoxic effects, with the strongest in the berry extracts. All extracts not only promoted the apoptosis-related cleavage of poly (ADP-ribose) polymerase 1 (PARP1) but also substantially inhibited the activity of pro-survival kinases, focal adhesion kinase (FAK), and protein kinase B (PKB; also known as Akt), thus indicating the suppression of proliferative and invasive potentials of the examined glioblastoma cells. The qualitative and quantitative characterization of the extracts’ content was also performed and revealed that amongst 37 polyphenolic compounds identified in the examined Crataegus extracts, the majority (29) was detected in berries; the leaf and flower extracts, exerting milder cytotoxic effects, contained only 14 and 13 compounds, respectively. The highest polyphenol content was found in the berries of C. laevigata x rhipidophylla x monogyna, in which flavan-3-ols and phenolic acids predominated. Our results demonstrated that a high content of polyphenolic compounds correlated with the extract cytotoxicity, and especially berries were a valuable source of compounds with anti-cancer potential. This might be a promising option for the development of an effective therapeutic strategy against highly malignant glioblastomas in the future.

Extracts of Digested Berries Increase the Survival of Saccharomyces cerevisiae during H2O2 Induced Oxidative Stress

Many studies suggest anthocyanins may prevent the development of several diseases. However, anthocyanin bioactivity against cellular stress is not fully understood. This study aimed to evaluate the protective effect of berry anthocyanins on stressed cells using Saccharomyces cerevisiae. The impact of in vitro gastrointestinal digestion on anthocyanin profiles was also assessed. Bilberry and blackcurrant had higher anthocyanin levels than raspberry and strawberry, but digestion reduced the detected anthocyanins by approximately 90%. Yeast cells with and without digested or nondigested anthocyanin extracts were exposed to H2O2 and examined for survival. In the presence of anthocyanins, particularly from digested strawberry, a significant increase in cell survival was observed, suggesting that the type and levels of anthocyanins are important factors, but they also need to undergo gastrointestinal (GI) structural modifications to induce cell defence. Results also showed that cells need to be exposed to anthocyanins before the stress was applied, suggesting induction of a cellular defence system by anthocyanins or their derivatives rather than by a direct antioxidative effect on H2O2. Overall, data showed that exposure of severely stressed yeast cells to digested berry extracts improved cell survival. The findings also showed the importance of considering gastrointestinal digestion when evaluating anthocyanins’ biological activity.