Article
Chemistry, Applied
Secil Yilmaz-Turan, Patricia Lopez-Sanchez, Amparo Jimenez-Quero, Tomas S. Plivelic, Francisco Vilaplana
Summary: The study investigated the hydrogel formation mechanism of wheat bran feruloylated arabinoxylan (FAX), revealing that laccase crosslinking increased molecular weight and chain packing, while the regeneration process significantly increased viscosity and viscoelasticity. Crystallinity was increased by enzymatic crosslinking but decreased during regeneration, highlighting the influence of both chemical and physical mechanisms on the properties of FAX hydrogels essential for food and biomedical applications.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Xingyue Xiao, Jinli Qiao, Jing Wang, Ji Kang, Li He, Juan Li, Qingbin Guo, Steve W. Cui
Summary: Ferulic acid was successfully tagged onto arabinoxylan molecule by CDI radical grafting reaction, which resulted in decreased water solubility and molecular weight of AX, but increased apparent viscosity and antioxidant activity. These changes were positively correlated with the degree of attached FA. The study highlights the critical role of phenolic compounds in affecting the functional and bioactive properties of non-starch polysaccharides.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Reskandi C. Rudjito, Amparo Jimenez-Quero, Maria Del Carmen Casado Munoz, Teun Kuil, Lisbeth Olsson, Mary Ann Stringer, Kristian Bertel Romer Morkeberg Krogh, Jens Eklof, Francisco Vilaplana
Summary: The molecular structure of cereal arabinoxylans (AXs) from wheat and rye influences the activity of different xylanases, resulting in specific profiles of arabinoxylanoligosaccharides (AXOS). The accessibilities of xylanases are influenced by arabinose and ferulic acid substitutions.
CARBOHYDRATE POLYMERS
(2023)
Article
Polymer Science
Yubia De Anda-Flores, Elizabeth Carvajal-Millan, Jaime Lizardi-Mendoza, Agustin Rascon-Chu, Judith Tanori-Cordova, Ana Luisa Martinez-Lopez, Alexel J. Burgara-Estrella, Martin R. Pedroza-Montero
Summary: This study explored the impact of feruloyl esterase-facilitated partial de-esterification on the conformational behavior, topographical features, and antioxidant activity of arabinoxylans (AX). The results indicated that the treatment altered the structure and morphology of AX, leading to a decrease in antioxidant activity. These findings suggest that enzyme treatment could be a promising strategy for tailoring the properties of AX for advanced biomaterials in biomedical and pharmaceutical applications.
Article
Food Science & Technology
M. Pazo-Cepeda, S. G. Aspromonte, E. Alonso
Summary: The study demonstrated successful extraction of FA and F-AXOS from destarched wheat bran using pressurized water, with maximum extraction yields achieved at specific temperature and time conditions. Additionally, the research showed that hot compressed water technology can be integrated in biorefinery processes for total valorization of wheat bran, with potential for further intensification using Pressurized Microwave Assisted Extraction.
Article
Plant Sciences
Rachel R. Schendel, Mirko Bunzel
Summary: A semi-quantitative assay based on NMR spectroscopy was developed to analyze the feruloylated side-chains of cereal grain arabinoxylans. The approach allowed for the accurate determination of the content of feruloylated oligosaccharides in arabinoxylans and showed comparable results to the more time-consuming and technically challenging HPLC-DAD/MS method.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Fan Xiao, Xu Zhang, Meng Niu, Xiaoqing Xiang, Yidan Chang, Zizhu Zhao, Licheng Xiong, Siming Zhao, Jianhua Rong, Cuie Tang, Yue Wu
Summary: The study investigated the effects of bran components and glucose oxidase on gluten development and water distribution in bread dough. Bran components reduced dough density and interfered with protein polymerization, while glucose oxidase improved dough porosity and stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Agriculture, Dairy & Animal Science
Zeyu Zhang, Pan Yang, Jinbiao Zhao
Summary: Dietary fiber, specifically arabinoxylans derived from cereal grains, is beneficial for intestinal health and metabolic disease prevention. Ferulic acid, released through gut microbial fermentation, cooperates with short chain fatty acids (SCFA) to regulate intestinal integrity, immunological functions, and host metabolism.
Article
Microbiology
Kamyar Mogodiniyai Kasmaei, Dayanand C. Kalyani, Tom Reichenbach, Amparo Jimenez-Quero, Francisco Vilaplana, Christina Divne
Summary: This study presents the crystal structure and biochemical characterization of a feruloyl esterase from Lentilactobacillus buchneri, a lactic acid bacteria strain. The feruloyl esterase exhibits narrow specificity, accommodating only single FA chains attached to arabinoxylan. This research is important for the potential applications of lactic acid bacteria-derived feruloyl esterases in the food and pharmaceutical industries.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Engineering, Chemical
Mayra A. Mendez-Encinas, Dora E. Valencia-Rivera, Elizabeth Carvajal-Millan, Humberto Astiazaran-Garcia, Valerie Micard, Agustin Rascon-Chu
Summary: AX fermented by colonic bacteria had a greater inhibitory effect on the proliferation of Caco-2 cells compared to non-fermented AX, likely due to the increased polysaccharide concentration. The results suggest that the dose range of AX-f, as well as the production of SCFA and free FA, are key factors influencing its antiproliferative activity.
Article
Agriculture, Multidisciplinary
Jeimmy Paola Lancheros, Charmaine D. Espinosa, Roelant Hilgers, Mirjam A. Kabel, Hans H. Stein
Summary: This study aimed to quantify the concentrations of ferulic acid and p-coumaric acid in a diet based on corn and soybean meal (SBM) and in feces from pigs fed this diet, as well as in a diet based on corn, SBM, and distillers' dried grains with solubles (DDGS) and in feces from pigs fed this diet. The results showed that the concentration of bound ferulic and p-coumaric acids was higher in the corn-SBM-DDGS diet and feces from pigs fed this diet compared to the corn-SBM diet and feces from pigs fed that diet.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Xiaoyi Cheng, Huan Wang, Zhiyong Wang, Qingshan Zhao, Muyu Lou, Fanda Meng, Hua Jin, Jing Xu, Lianzhou Jiang
Summary: This study investigates the effect of microwave-assisted ferulic acid covalently modified soy protein isolate on the properties of emulsion gel. The results show that this modification enhances the colloidal properties and structure of the system, leading to improved oil-water distribution and stability of the emulsion gel.
FOOD HYDROCOLLOIDS
(2024)
Article
Plant Sciences
Svenning R. Moller, Christopher S. Lancefield, Nicola C. Oates, Rachael Simister, Adam Dowle, Leonardo D. Gomez, Simon J. McQueen-Mason
Summary: Ester-linked hydroxycinnamic acids play important roles in crosslinking within cell wall arabinoxylans. Overexpression of OsAT10 increases cell wall digestibility in rice. Knock-out mutants of OsAT10 showed a significant decrease in AX-associated para-coumaric acid and no effect on digestibility.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Environmental Sciences
Haoming Ma, Zihui Meng, Li Zhou, Huimiao Feng, Xinyu Wu, Yue Xin, Jingquan Dong, Yanan Li
Summary: It was discovered that difenoconazole (DFZ), a triazole fungicide, causes immunosuppression in non-target organisms. However, ferulic acid (FA), a polyphenolic molecule, was found to prevent DFZ-induced immunosuppression by upregulating immune system markers and reducing oxidative damage. Furthermore, FA inhibited inflammation and apoptosis by modulating specific signaling pathways.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2023)
Article
Plant Sciences
Noriaki Munekata, Taku Tsuyama, Ichiro Kamei, Yoshio Kijidani, Keiji Takabe
Summary: This study investigates the deposition patterns and localization of feruloylarabinoxylan, a type of hemicellulose, during the formation of cell walls in developing moso bamboo culms. The results show that feruloylarabinoxylan deposition is initiated during the formation of the secondary cell wall, particularly in the S-2 layer. This deposition pattern may affect the crosslinking between cell wall components and plant growth.
Article
Chemistry, Applied
Claudia Mariana Castillo-Fraire, Sandrine Pottier, Arnaud Bondon, Erika Salas, Stephane Bernillon, Sylvain Guyot, Pascal Poupard
Summary: During the apple juice and cider-making processes, enzymatic oxidation of phenolic compounds leads to the production of CQA dehydrodimers with structures resembling caffeic acid. A new dehydrodicaffeoyldiquinic acid molecule was also identified, displaying symmetric dicatechol skeletons.
Article
Chemistry, Applied
Efren G. Martinez-Encinas, Elizabeth Carvajal-Millan, Ana M. Calderon de la Barca, Agustin Rascon-Chu, Marcel Martinez-Porchas, Jorge A. Marquez-Escalante, Alma R. Islas-Rubio
Summary: The extraction of arabinoxylans from brewers' spent grain using CaO nixtamalization and additional proteolysis was successful in obtaining high purity and good antioxidant capacity.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Food Science & Technology
Laura Maryoris Aguilar-Veloz, Montserrat Calderon-Santoyo, Elizabeth Carvajal-Millan, Karla Martinez-Robinson, Juan Arturo Ragazzo-Sanchez
Summary: The use of low methoxy pectin (LMP) coatings showed dose-dependent antifungal activity against Alternaria spp., while JLE had rich soluble polyphenols and flavonoids with high antioxidant capacity, resulting in 39.9% growth inhibition. The addition of JLE to LMP coatings could effectively control Alternaria spp. and improve tomato firmness and maturation rate.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Nutrition & Dietetics
Herminia Mendivil-Alvarado, Leopoldo Alberto Sosa-Leon, Elizabeth Carvajal-Millan, Humberto Astiazaran-Garcia
Summary: Extracellular vesicles (EVs) are active components in cellular communication that are sensitive to changes in the cellular microenvironment and are associated with disease conditions. Changes in EVs have been observed in obese patients and may contribute to the development of metabolic and cardiovascular complications, although the mechanisms are not fully understood. EVs also play a role in maintaining homeostasis and muscle repair under conditions of undernutrition.
Article
Chemistry, Medicinal
Ana L. Martinez-Lopez, Elizabeth Carvajal-Millan, Rafael Canett-Romero, Satya Prakash, Agustin Rascon-Chu, Yolanda L. Lopez-Franco, Jaime Lizardi-Mendoza, Valerie Micard
Summary: Arabinoxylans (AX) microcapsules loaded with insulin were prepared and evaluated using a simulator of the human intestinal microbial ecosystem. The microcapsules mainly degraded in the ascending colon and increased populations of beneficial bacteria while decreasing harmful bacteria. Oral delivery of the AX microcapsules in diabetic rats showed hypoglycemic effects and sustained insulin levels, indicating their potential as an oral insulin delivery system.
Article
Biology
Valeria Miranda-Arizmendi, Diana Fimbres-Olivarria, Anselmo Miranda-Baeza, Karla Martinez-Robinson, Agustin Rascon-Chu, Yubia De Anda-Flores, Jaime Lizardi-Mendoza, Mayra A. Mendez-Encinas, Francisco Brown-Bojorquez, Rafael Canett-Romero, Elizabeth Carvajal-Millan
Summary: Algae and microalgae are important sources of bioactive compounds, particularly polysaccharides, which have been reported to have beneficial bioactivities for human health. However, the structure of polysaccharides in microalgae is not well explored. The present study extracted a sulfated polysaccharide (CMSP) from Chaetoceros muelleri and analyzed its structure, physicochemical properties, and bioactivities. The CMSP showed antioxidant activity, low glycemic index, and no cytotoxicity in colon cells.
Review
Biochemistry & Molecular Biology
Maribel Garcia-Mahecha, Herlinda Soto-Valdez, Elizabeth Carvajal-Millan, Tomas Jesus Madera-Santana, Maria Guadalupe Lomeli-Ramirez, Citlali Colin-Chavez
Summary: Mango by-products, such as peels and seeds, are important sources of bioactive compounds generated during the agro-industrial process. These compounds, including polyphenols and carotenoids, exhibit high antioxidant and antimicrobial activities. The extraction, identification, and quantification of these bioactive compounds have been extensively studied, with the kernel of mango seeds receiving more attention due to its proportion and composition. These bioactive compounds show potential applications in the fields of food, active packaging, oil and fat, and pharmaceuticals. With the increasing demand for industrialized fruit products and the consumption of bioactive ingredients, the industrial production of bioactive compounds from mango by-products is expected to grow.
Review
Biochemistry & Molecular Biology
Silvia Ivonne Arzola-Rodriguez, Laila-Nayzzel Munoz-Castellanos, Cesar Lopez-Camarillo, Erika Salas
Summary: Polyphenols are secondary metabolites from plants with natural antioxidant capacity and biological activities. Due to their mostly polar character, they have low solubility in less polar environments or hydrophobic matrices. However, by functionalizing them through chemical or enzymatic lipophilization, phenolipids can be synthesized. These amphipilic molecules possess a natural phenolic core and an attached aliphatic motif, allowing them to interact with various systems and potentially be used in processed foods, as drug carriers, antimicrobial agents, antioxidants in the cosmetic industry, and even in the treatment of degenerative diseases related to oxidative stress.
Article
Biochemistry & Molecular Biology
Herminia Mendivil-Alvarado, Ana Teresa Limon-Miro, Elizabeth Carvajal-Millan, Jaime Lizardi-Mendoza, Araceli Mercado-Lara, Carlos D. Coronado-Alvarado, Maria L. Rascon-Duran, Ivan Anduro-Corona, Daniel Talamas-Lara, Antonio Rascon-Careaga, Humberto Astiazaran-Garcia
Summary: A nutritional intervention was found to promote body and visceral fat loss while maintaining muscle mass in breast cancer patients. The changes in EVs' Zeta potential, miRNA-30, miRNA-145, and miRNA-155 content, and their association with body composition and metabolic risk biomarkers were explored in breast cancer patients before and after a nutritional intervention. The expression of miRNA-30 and miRNA-155 and the Zeta potential of EVs were significantly associated with biomarkers of metabolic risk and disease prognosis.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Agriculture, Multidisciplinary
Jorge A. Marquez-Escalante, Elizabeth Carvajal-Millan, Ana L. Martinez-Lopez, Karla G. Martinez-Robinson, Alma C. Campa-Mada, Agustin Rascon-Chu
Summary: This study investigated the structural features and antioxidant capacity of nixtamalized maize bran arabinoxylans (MBAX). It found that MBAX had a high antioxidant capacity, which could be attributed to the high arabinose-to-xylose ratio and specific ferulic acid substitution pattern in this polysaccharide.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Nutrition & Dietetics
Carlos D. Coronado-Alvarado, Ana Teresa Limon-Miro, Herminia Mendivil-Alvarado, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millan, Rosa Olivia Mendez-Estrada, Humberto Gonzalez-Rios, Humberto Astiazaran-Garcia
Summary: This study aimed to investigate the association between the biophysical properties of plasma-derived extracellular vesicles and bone mineral densities in breast cancer patients who received an individualized nutrition intervention. The results showed that the average hydrodynamic diameter of large extracellular vesicles was associated with bone mineral content, lumbar spine bone mineral density, and neoplasms' molecular subtypes. These findings provide evidence that extracellular vesicles play a role in bone disorders in breast cancer patients and suggest that their biophysical properties may serve as potential nutritional biomarkers.
Article
Biochemistry & Molecular Biology
Ana P. Araujo-Chapa, Vania Urias-Orona, Guillermo Nino-Medina, Dolores Muy-Rangel, Ana Laura de la Garza, Heriberto Castro
Summary: The study evaluated the effect of dietary fiber from soybean husk on the quality of Frankfurter sausage. The results showed that adding soybean husk dietary fiber improved the nutritional contribution and water-holding capacity of the sausage. It also reduced the content of fat and sodium, without affecting the color. Dietary fiber from soybean husk has the potential to be used as an ingredient to enhance the functional and nutritional quality of sausages.
