Article
Biochemistry & Molecular Biology
Ewart Smith, Ainsely Lewis, Suresh S. Narine, R. J. Neil Emery
Summary: This study conducted a preliminary phytochemical screening of Doliocarpus dentatus and found significant differences in chemical composition between red and white ecotypes. Polyphenols were identified as potentially therapeutic compounds with antioxidant properties, which can prevent cell damage and may be beneficial for treating erectile dysfunction.
Article
Agriculture, Multidisciplinary
Jose Perez-Navarro, Isidro Hermosin-Gutierrez, Sergio Gomez-Alonso, Aynur Kurt-Celebi, Nesrin Colak, Sema Hayirlioglu-Ayaz, Faik A. Ayaz, Erdal Akpinar
Summary: This study conducted a detailed profiling of non-anthocyanin phenolic fractions from 'Karaerik' table grape, revealing a high number of phenolic compounds and evaluating their antioxidant properties. Proanthocyanidins were found to be abundant in seeds with higher antioxidant capacity. These findings provide valuable information for promoting the varietal identity and health-related properties of this grape.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Roya R. R. Sardari, Jens Prothmann, Olavur Gregersen, Charlotta Turner, Eva Nordberg Karlsson
Summary: This study aimed to identify phlorotannin molecules from Saccharina latissima and Ascophyllum nodosum using advanced analytical techniques, and found a potential interference issue from non-phenolic compounds in the extracts.
Review
Food Science & Technology
Surbhi Agarwal, Vikas Singh, Komal Chauhan
Summary: Diabetes is a global public health problem, and there is a growing interest in using seaweed extracts with antidiabetic potential. Seaweed extracts can inhibit carbohydrate hydrolyzing enzymes, lower blood glucose, reduce weight gain, improve lipid profile and provide protection against oxidative stress. However, further research is needed to fully explore the potential benefits of seaweed as a whole, its bioactive compounds, and its extracts.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biotechnology & Applied Microbiology
Weihao Meng, Taihua Mu, Hongnan Sun, Marco Garcia-Vaquero
Summary: This review focuses on the extraction methods and structural characterization of phlorotannins, as well as their biological properties. Promising extraction methods include ultrasound, microwave, and enzyme assisted extraction, but there is no standard method yet. Structural changes in phlorotannins with high degree of polymerization may enhance their bioactivity, and research trends include exploring specific bioactivities, structure-activity relationships, drug delivery systems, and functional foods development.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2021)
Article
Biotechnology & Applied Microbiology
Diana Lopes, Tania Melo, Felisa Rey, Elisabete Costa, Ana S. P. Moreira, Maria H. Abreu, Pedro Domingues, Ana Lillebo, Ricardo Calado, M. Rosario Domingues
Summary: The valorization of seaweeds has gained attention for their unique chemical characteristics, particularly in the differentiation between Chlorophyta, Rhodophyta, and Ochrophyta. This study analyzed polar lipidomes of six seaweeds to identify species-specific lipid signatures, with a small group of shared lipid species among all seaweed species. Understanding the specific lipidome of seaweeds can lead to new strategies for chemical tuning during farming to improve the yield of bioactive compounds for sustainable growth in a blue bioeconomy.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2021)
Review
Food Science & Technology
S. Shrestha, W. Zhang, S. D. Smid
Summary: Phlorotannins are polyphenolic compounds mainly found in brown seaweed, with a range of bioactivities including neuroprotective, antidiabetic, anticancer properties. Current research is mainly based on biochemical and cell-based assays, highlighting the need for further preclinical and clinical studies to investigate their bioavailability, efficacy and safety.
Article
Biotechnology & Applied Microbiology
Marie Emilie Wekre, Bjarte Holmelid, Jarl Underhaug, Bjorn Pedersen, Georg Kopplin, Monica Jordheim
Summary: Through extraction and purification, researchers have discovered multiple high-value compounds from the by-products of brown seaweed production, particularly phenolic compounds. This finding is significant for the commercial utilization and research of brown seaweed.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Ahmad Jalloh, Antwoine Flowers, Charles Hudson, Dale Chaput, Jennifer Guergues, Stanley M. Stevens, Paula C. Bickford
Summary: Research indicates that microglial activity is a central factor in aging-related dysfunction, with protein signaling cascades playing a key role in altering microglial function. Polyphenols may offer a means of addressing age-related decline, highlighting their potential therapeutic role in age-associated dysfunction.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Biochemistry & Molecular Biology
Belen Almeida, Sonia Barroso, Ana S. D. Ferreira, Pedro Adao, Susana Mendes, Maria M. Gil
Summary: The study revealed that the polyphenol content and antioxidant power of F. spiralis extracts are influenced by the time of harvest and the solvents used for extraction. Summer extracts showed the highest polyphenol content and strongest antioxidant capacity.
Article
Biochemical Research Methods
Marie Emilie Wekre, Sondre Hellesen Brunvoll, Monica Jordheim
Summary: The total quantification of polyphenols in brown seaweeds from different tidal zones was conducted using selective H-1 quantitative NMR (qNMR) method and compared with the colorimetric Folin-Ciocalteu total phenolic content (TPC) assay. The results showed that qNMR and TPC provided similar results for sublittoral growing species, but for eulittoral species, TPC method showed higher polyphenolic amounts, up to three times higher than qNMR method.
PHYTOCHEMICAL ANALYSIS
(2022)
Review
Chemistry, Medicinal
Pedro Monteiro, Silvia Lomartire, Joao Cotas, Joao C. Marques, Leonel Pereira, Ana M. M. Goncalves
Summary: In recent years, there has been an increased interest in marine macroalgae bioactive compounds due to their diverse health benefits. Phenolic compounds, particularly phlorotannins, have received attention for their potential biomedical applications.
Article
Biochemistry & Molecular Biology
Adriana Teresa Ceci, Michele Bassi, Walter Guerra, Michael Oberhuber, Peter Robatscher, Fulvio Mattivi, Pietro Franceschi
Summary: This study investigated the correlation between single polyphenolic compounds in apple pulp and quality characteristics, such as antioxidant activity and content of phenolic compounds and anthocyanins in apple skin. Results showed that parameters measured in old apple varieties were higher than in commercial and red-fleshed varieties, with variable profiles of flavan-3-ols and anthocyanins amongst commercial and red-fleshed varieties. The PLS method revealed the highest coefficients of determination in prediction for compounds quantified in old cultivars.
Review
Biochemistry & Molecular Biology
Rodrigo Martins, Helia Sales, Rita Pontes, Joao Nunes, Isabel Gouveia
Summary: The United Nations 2030 Agenda for Sustainable Development has intensified the need for alternative solutions to synthetic and fossil fuel derived products in order to combat climate change and environmental hazards. Food waste and microalgae have long been studied as potential sources of bioactive compounds and pigments, but their potential has been overlooked due to inefficient extraction processes. This review focuses on analyzing the existing procedures for obtaining bioactive compounds and pigments from food waste derived from commonly consumed fruits and microalgal biomass, and highlights the problems that need to be addressed in order to fully utilize the rich properties of these biorefinery sources.
Article
Food Science & Technology
Sladana Krivokapic, Milorad Vlaovic, Biljana Damjanovic Vratnica, Andrej Perovic, Svetlana Perovic
Summary: The study focused on the potential antioxidant properties of raspberry fruit pomace, with high-performance liquid chromatography analysis revealing that ultrasound extraction maximizes the quantity of antioxidant compounds. Additionally, conventional maceration was found to increase the yield of certain polyphenolic compounds. This research suggests that raspberry fruit pomace has industrial potential for the development of antioxidant dietary supplements.
Article
Multidisciplinary Sciences
Syed A. K. Shifat Ahmed, Michelle Rudden, Sabrina M. Elias, Thomas J. Smyth, Roger Marchant, Ibrahim M. Banat, James S. G. Dooley
Summary: Pseudomonas aeruginosa utilizes quorum sensing to regulate virulence factors for severe infections. LasR mutants are frequently isolated in chronic infections, while mutations in the RhIRI system are less common. This suggests a potential target for therapeutic interventions in long-term persistence of P. aeruginosa.
SCIENTIFIC REPORTS
(2021)
Article
Biochemistry & Molecular Biology
Katerina Tzima, Nigel P. Brunton, Noel A. McCarthy, Kieran N. Kilcawley, David T. Mannion, Dilip K. Rai
Summary: The antioxidant effects of carnosol, carnosic acid, and rosmarinic acid in fat-filled milk powders were concentration-dependent, with the highest concentration showing the best control over oxidation. At 308 ppm concentration, these antioxidants were effective in inhibiting the formation of oxidation indices, although sometimes less effective than butylated hydroxyanisole: butylated hydroxytoluene.
Article
Biotechnology & Applied Microbiology
Rachel Parkes, Lorraine Archer, Donal Mc Gee, Thomas J. Smyth, Eoin Gillespie, Nicolas Touzet
Summary: Research has shown that marine diatom can produce high-value metabolites, fucoxanthin and EPA, under specific light and nutrient conditions, with blue LED light being key to optimizing yields. This suggests that a two-stage approach can enhance the production of these compounds.
BIOTECHNOLOGY PROGRESS
(2021)
Article
Chemistry, Applied
Priti Mudgil, Waqas N. Baba, Hina Kamal, Richard J. FitzGerald, Hassan M. Hassan, Mohammed Akli Ayoub, Chee-Yuen Gan, Sajid Maqsood
Summary: Cow and camel casein hydrolysates showed differing levels of inhibition towards lipid digesting enzymes, with the camel casein hydrolysates demonstrating stronger inhibition. After simulated gastrointestinal digestion, both types of hydrolysates showed significant improvement in the inhibition of pancreatic lipase and cholesteryl esterase, suggesting their potential as a source of peptides with promising inhibitory properties.
Article
Food Science & Technology
Manuel Felix, Maria Cermeno, Richard J. FitzGerald
Summary: This study investigated the emulsifying and bioactive properties of fava bean protein hydrolysates at different degrees of hydrolysis and pH levels. The low degree of hydrolysis sample showed better emulsifying properties and higher antioxidant activity at pH 8.0. The hydrolysate emulsions were able to maintain their ability to inhibit DPP-IV and ACE activities even after simulated gastrointestinal digestion, suggesting potential for the development of bioactive emulsions.
FOOD RESEARCH INTERNATIONAL
(2021)
Meeting Abstract
Nutrition & Dietetics
S. Heffernan, P. A. Harnedy-Rothwell, S. Gite, J. Whooley, L. Giblin, R. J. FitzGerald, N. M. O'Brien
PROCEEDINGS OF THE NUTRITION SOCIETY
(2022)
Article
Biochemistry & Molecular Biology
Thanyaporn Kleekayai, Aileen O'Neill, Stephanie Clarke, Niamh Holmes, Brendan O'Sullivan, Richard J. FitzGerald
Summary: Parameters such as choice of enzyme, reaction pH, and drying process have an impact on the physicochemical and biofunctional properties of whey protein hydrolysates (WPHs) generated by enzymatic hydrolysis. Spray-dried (SD) WPHs have spherical particles, higher moisture content, and higher antioxidative properties compared to freeze-dried (FD) WPHs. Both hydrolysis and drying processes affect the biofunctional activity of WPHs.
Article
Food Science & Technology
Alice Gruppi, Maria Dermiki, Giorgia Spigno, Richard J. FitzGerald
Summary: This study investigated the physicochemical properties of hydrolysates generated from different protein sources using two enzymes. The degree of hydrolysis increased with incubation time, and the hydrolysis with Debitrase HYW20 (TM) resulted in higher levels of small peptides compared to Prolyve (TM). The effect of hydrolysis on physicochemical properties varied depending on the substrate and the heat inactivation step had an impact on the physical properties of the hydrolysates.
Article
Food Science & Technology
Adriana CunhaNeves, Padraigin A. Harnedy-Rothwell, Richard J. FitzGerald
Summary: Large quantities of mussel byssus, a fibrous material rich in collagen, are generated as a byproduct of the mussel-processing industry. Extracting collagen from this material using food-friendly strategies has been challenging due to its complex structure. In this study, an enzyme-aided method was employed to extract collagen from mussel byssus, resulting in a yield of 138.82 +/- 2.25 mg collagen/g dry weight. The enzymatic hydrolysates of the extracted collagen showed significant hydrolysis and exhibited high in vitro bioactivities. These findings suggest that mussel byssus collagen-derived hydrolysates have potential applications as functional food ingredients for the management of metabolic diseases.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Miryam Amigo-Benavent, Richard J. FitzGerald
Summary: This study investigated the impact of thermal treatments on whey protein concentrate hydrolysates, revealing that thermal inactivation methods can alter the apparent viscosity and gelation temperature, highlighting the need for careful selection of thermal treatment conditions.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Ger Ryan, Jonathan O'Regan, Richard J. FitzGerald
Summary: This study evaluated the glass transition temperature, moisture sorption, and rehydration properties of bovine milk protein isolate (MPI) and its hydrolysates produced with different enzymes. The results showed that enzymatic hydrolysis increased the wettability and solubility of the hydrolysates, as well as their moisture content, while reducing their stability. It is suggested that the manufacture of hydrolysate ingredients with controlled moisture content and storage at controlled ambient temperatures can maintain the improved rehydration properties.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
Maria Cermeno, Carmen Bascon, Miryam Amigo-Benavent, Manuel Felix, Richard J. FitzGerald
Summary: Silkworm pupae hydrolysates exhibited significant antioxidant activity, with Alcalase and Prolyve hydrolysates having the highest scavenging activities, and Flavourzyme and Brewers Clarex hydrolysates showing enhanced ferric reducing antioxidant power. Peptides SWFVTPF and NDVLFF demonstrated the highest antioxidant activity in HepG2 cells.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Agriculture, Multidisciplinary
Gurkan Bilir, Mohammadreza Khalesi, Maria Cermeno, Richard J. FitzGerald, Deniz Ekinci
Summary: This study investigated the characterization of proteins from the Irish limpet and assessed their biological activities after gastrointestinal digestion. The findings showed that the digested peptides had higher activity compared to the original proteins. Analysis revealed that these digested peptides contained abundant hydrophilic amino acids and exhibited antioxidant and ACE inhibitory activities. The results indicate that proteins from the Irish limpet have high nutritional value, good digestibility, and could potentially be a source of antioxidative and ACE inhibitory peptides.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Ger Ryan, Jonathan O'Regan, Richard J. FitzGerald
Summary: The surface tension, foaming, bitterness, and color properties of bovine milk protein isolate and hydrolysates were evaluated. The hydrolysates showed reduced surface tension, foaming, and color compared to the intact protein, but higher bitterness. The use of specific hydrolytic enzymes can minimize bitterness development.
INTERNATIONAL DAIRY JOURNAL
(2023)
Meeting Abstract
Nutrition & Dietetics
S. Heffernan, P. A. Harnedy-Rothwell, S. Gite, J. Whooley, R. J. FitzGerald, N. M. O'Brien
PROCEEDINGS OF THE NUTRITION SOCIETY
(2021)
