Article
Food Science & Technology
Alice Cattivelli, Angela Conte, Serena Martini, Davide Tagliazucchi
Summary: The intake of phenolic-rich foods is a preventive approach for managing type 2 diabetes due to their ability to inhibit key metabolic enzymes. This study assessed the effect of cooking and in vitro digestion on the inhibitory activity of red-skinned onion and dark purple eggplant phenolic fractions against various enzymes. The results showed that the design of cooking methods can influence the release of phenolic compounds and their related bioactivities.
Article
Chemistry, Applied
Serena Martini, Angela Conte, Alice Cattivelli, Davide Tagliazucchi
Summary: The study found that baking, grilling, and frying have different effects on the release of phenolic compounds in dark purple eggplants, with fried eggplants having the highest content of phenolic compounds after digestion. Therefore, careful design of the cooking method may be crucial in modulating the release of specific phenolic compounds.
Article
Chemistry, Applied
Costanza Ceccanti, Gabriele Rocchetti, Luigi Lucini, Gianluca Giuberti, Marco Landi, Stefano Biagiotti, Lucia Guidi
Summary: This study compared the phytochemical profiles of common garlic and elephant garlic, finding that elephant garlic had lower fiber content but higher sulfur-containing compounds. The distinct phytochemical signature of elephant garlic was maintained during in vitro gastrointestinal digestion, supporting the unique sensory attributes of the bulbs.
Article
Chemistry, Applied
Alice Cattivelli, Adele Di Lorenzo, Angela Conte, Serena Martini, Davide Tagliazucchi
Summary: The effect of deep-frying and air-frying on the stability and release of phenolic compounds in red-skinned onions was evaluated using high-resolution mass spectrometry. Both frying methods increased the total phenolic compounds, with air-frying showing a more significant increase (47.4% vs 18.6%). Quercetin was the most abundant phenolic compound in raw and air-fried samples, while deep-fried onion had higher levels of quercetin-4'-O-glucoside and quercetin-3-O-glucoside-4'-O-glucoside. After digestion, air-fried onion had the highest concentration of bioaccessible phenolic compounds. Oxidative degradation and hydrolysis reactions of quercetin-hexosides occurred during digestion. Air-frying is a healthier cooking method that preserves and releases the health-promoting compounds in onions after digestion with lower levels of fats and toxic compounds compared to deep-frying.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
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.
Article
Food Science & Technology
Lorenzo Nissen, Alice Cattivelli, Flavia Casciano, Andrea Gianotti, Davide Tagliazucchi
Summary: Cooking methods affect the phenolic composition of eggplant and their impact on the colon microbiota. Thermal treatments increase the amount and bioaccessibility of phenolic compounds. Frying promotes the growth of beneficial bacterial taxa more than grilling.
FOOD RESEARCH INTERNATIONAL
(2022)
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
Chemistry, Analytical
Rui Xu, Jisun Lee, Shiqi Zhang, Li Chen, Jiangjiang Zhu
Summary: In this study, a standard-oriented/database-assisted molecular networking method was developed to investigate the metabolism of polyphenol-rich black raspberry extract by gut bacteria. The results showed that this method can annotate polyphenol derivatives and compare the metabolic capabilities among different gut bacteria.
ANALYTICA CHIMICA ACTA
(2022)
Article
Food Science & Technology
Maria Castro-Puyana, Maria L. Marina
Summary: This review article critically examines the significant advances in using CE-MS-based approaches to assess various aspects of Food Science, and discusses the latest developments in hardware and software.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Review
Food Science & Technology
Shubo Li, Yufeng Tian, Pingyingzi Jiang, Ying Lin, Xiaoling Liu, Hongshun Yang
Summary: Metabolomics, as one of the omics fields, has unique advantages in facilitating the understanding of physiological and pathological activities in biology, physiology, pathology, and food science. This review highlights the current applications of metabolomics in food safety, food authenticity and quality, and food traceability, as well as the comprehensive description of combined use of metabolomics with other omics techniques for foodomics. Lastly, the critical discussion on the latest developments, practical challenges and limitations, and requirements related to the application of metabolomics provides new insight into its application in food analysis.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Spectroscopy
Han-Ju Chien, Yi-Feng Zheng, Wei-Chen Wang, Cheng-Yu Kuo, Yu-Ming Hsu, Chien-Chen Lai
Summary: Food adulteration, mislabeling, and fraud are global issues that are becoming increasingly serious. This review critically assesses recent advances in food authentication, including mass spectrometry-based metabolomics, proteomics, and other approaches, to ensure the authenticity and accurate labeling of food products.
MASS SPECTROMETRY REVIEWS
(2023)
Article
Biochemistry & Molecular Biology
Marina Creydt, Friedemann Fluegge, Robin Dammann, Burkhard Schuetze, Ulrich L. Guenther, Markus Fischer
Summary: Oregano is commonly counterfeited with various plant leaves, and marjoram is one of the most commonly used adulterants to increase profits. Previous studies only identified arbutin as a marker metabolite for marjoram adulteration in oregano, but its wide presence in plants necessitates the search for additional marker metabolites. This study aimed to use metabolomics-based approach to identify marker metabolites, specifically non-polar ones, in oregano adulterated with marjoram. Blumeatin was identified as an excellent marker compound for detecting marjoram adulteration, and it could not be detected in other common adulterants like olive, myrtle, thyme, sage, and peppermint.
Article
Multidisciplinary Sciences
Nicholas J. J. Morehouse, Trevor N. N. Clark, Emily J. J. McMann, Jeffrey A. A. van Santen, F. P. Jake Haeckl, Christopher A. A. Gray, Roger G. G. Linington
Summary: Spectral matching of MS2 fragmentation spectra has limitations due to instrument differences and limited spectral reference libraries. To overcome this challenge, SNAP-MS uses structural similarity network annotation to assign compound families to molecular networking subnetworks without using experimental or calculated reference spectra. SNAP-MS accurately annotates subnetworks built from both reference spectra and an in-house microbial extract library, and predicts compound families from published molecular networks acquired using different MS instruments.
NATURE COMMUNICATIONS
(2023)
Article
Biochemical Research Methods
Belen Callejon-Leblic, Marta Selma-Royo, Maria Carmen Collado, Jose Luis Gomez-Ariza, Nieves Abril, Tamara Garcia-Barrera
Summary: In this study, the interaction between selenium intake, gut microbiota, and metabolites was investigated. Significant differences in gut metabolites were observed in mice after selenium supplementation, indicating the important effect of selenium on microbiota metabolism. The correlation analysis revealed associations between metabolites and gut bacterial profiles, with a higher abundance of Lactobacillus spp. associated with specific metabolite levels.
JOURNAL OF PROTEOME RESEARCH
(2022)
Article
Biochemical Research Methods
Ji-Ying Pei, Wen-Feng Yu, Jing-Jing Zhang, Ting-Hao Kuo, Hsin-Hsiang Chung, Jun-Jie Hu, Cheng-Chih Hsu, Ke-Fu Yu
Summary: This study investigates the physiological responses of Pavona decussata coral species under thermal stress using untargeted mass spectrometry-based metabolomics. The findings reveal enhanced lipid hydrolysis and aminolysis, improved energy production efficiency, strengthened immune response, and disrupted holobiont homeostasis as the physiological adaptations of the coral to high-temperature stress.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2022)
Article
Chemistry, Applied
Alice Cattivelli, Adele Di Lorenzo, Angela Conte, Serena Martini, Davide Tagliazucchi
Summary: The effect of deep-frying and air-frying on the stability and release of phenolic compounds in red-skinned onions was evaluated using high-resolution mass spectrometry. Both frying methods increased the total phenolic compounds, with air-frying showing a more significant increase (47.4% vs 18.6%). Quercetin was the most abundant phenolic compound in raw and air-fried samples, while deep-fried onion had higher levels of quercetin-4'-O-glucoside and quercetin-3-O-glucoside-4'-O-glucoside. After digestion, air-fried onion had the highest concentration of bioaccessible phenolic compounds. Oxidative degradation and hydrolysis reactions of quercetin-hexosides occurred during digestion. Air-frying is a healthier cooking method that preserves and releases the health-promoting compounds in onions after digestion with lower levels of fats and toxic compounds compared to deep-frying.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Biology
Ahmed Helal, Davide Tagliazucchi
Summary: The study found that traditional Egyptian cheeses and several cheese varieties consumed worldwide contain bioactive peptides that have the ability to inhibit cardiovascular diseases and type-2 diabetes. Gouda cheese has the highest anti-hypertensive activity, while Edam cheese has the highest amount of peptides for preventing diabetic complications. It is recommended to consume moderate amounts of Gouda, Domiati, and Edam cheeses to lower blood pressure and protect cardiovascular health.
Article
Food Science & Technology
Bruno Domingues Galli, Olga Nikoloudaki, Stefano Tonini, Ahmed Helal, Raffaella Di Cagno, Marco Gobbetti, Davide Tagliazucchi
Summary: Our study examined the profiles of Asiago PDO cheese from two dairies during three months of ripening, analyzing its chemical, microbial, and bioactive peptide composition. Different starter cultures had varying effects, leading to differences in the microbiome and bioactive peptide intensities. The use of industrial starter cultures resulted in higher bioactive peptide intensities, while cheeses made with natural milk starter produced ACE-inhibitory peptides through other strains and non-starter lactic acid bacteria. This study highlights the importance of autochthonous strains within a specific PDO production area.
FOOD RESEARCH INTERNATIONAL
(2023)
Editorial Material
Biochemistry & Molecular Biology
Serena Martini, Davide Tagliazucchi
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Plant Sciences
Fiammetta Alagna, James Reed, Ornella Calderini, Ramesha Thimmappa, Nicolo G. M. Cultrera, Alice Cattivelli, Davide Tagliazucchi, Soraya Mousavi, Roberto Mariotti, Anne Osbourn, Luciana Baldoni
Summary: The bioactive properties of olive fruits and olive oil are largely attributed to terpenoid compounds, and the genes controlling the triterpenoid content of olive fruits have been identified through genome mining, biochemical analysis, and trait association studies. An oxidosqualene cyclase and a cytochrome P450 have been functionally characterized, and the biosynthetic pathway for triterpenoids has been reconstituted in a heterologous host. Genetic markers associated with triterpenoid content have also been identified.
Editorial Material
Food Science & Technology
Angela Conte, Serena Martini, Davide Tagliazucchi
Article
Biotechnology & Applied Microbiology
Ahmed Helal, Chiara Nasuti, Laura Sola, Giada Sassi, Davide Tagliazucchi, Lisa Solieri
Summary: This study aimed to investigate the effect of fermentation regime on biofunctionalities and release of bioactive peptides during whey fermentation. The results showed that fermentation time positively affected biological activities and the natural whey starter had a better impact on antioxidant activity but a weaker impact on ACE and DPP-IV inhibitory activities. Moreover, a large number of bioactive peptides were detected during fermentation, including 49 bioactive peptides and 21 ACE inhibitors. Overall, whey fermentation can extensively hydrolyze proteins and release bioactive peptides, improving protein digestibility.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Alice Cattivelli, Angela Conte, Davide Tagliazucchi
Summary: Several studies have found that a diet rich in phenolic compounds may protect against colon cancer. These compounds are not easily absorbed in the small intestine and are metabolized by gut microbiota in the colon. This study examined the anti-proliferative effects of quercetins, chlorogenic acids, their colon metabolites, and mixtures of parent compounds/metabolites on colon cancer cell lines. The results suggest that phenolic compounds and their metabolites have anti-proliferative effects on human colon cancer cells, and the metabolism of phenolic compounds by gut microbiota is important in explaining the protective effect of phenolic-rich foods against colon cancer.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Analytical
Clarissa Caroli, Virginia Brighenti, Alice Cattivelli, Stefano Salamone, Federica Pollastro, Davide Tagliazucchi, Federica Pellati
Summary: This study investigated the antiproliferative activity of phenolic compounds from a non-psychoactive hemp variety against colon cancer cells. A new and selective extraction method for hemp polyphenols was used to obtain an enriched fraction of polyphenols, which was then characterized using untargeted metabolomics. The antiproliferative activity of the fraction and isolated compounds was evaluated in vitro, showing promising results. The study suggests that the polyphenolic fraction has potential as a therapeutic product for colorectal cancer.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2023)
Article
Microbiology
Ahmed Helal, Sara Pierri, Davide Tagliazucchi, Lisa Solieri
Summary: This study investigated the impact of simulated gastrointestinal digestion on whey protein concentrate (WPC) hydrolysates fermented with S. thermophilus strains. Fermentation enhanced protein hydrolysis and release of bioactive peptides, but some of the peptides could be broken down during digestion. WPC hydrolysates fermented with different strains showed varying biological activities, which were linked to the amount of bioactive peptides present.
Article
Biology
Ahmed Helal, Alice Cattivelli, Angela Conte, Davide Tagliazucchi
Summary: Milk proteins in cheese contain bioactive peptides that are released during cheese ripening and digestion. This study used peptidomics to monitor the changes in bioactive peptides and their biological activities in Ras cheese during ripening and in vitro digestion. The results showed that ripening and digestion increased the amount of bioactive peptides with ACE-inhibitory, DPP-IV-inhibitory, and antioxidant activities. The highest concentrations of these peptides were found in long-ripened Ras cheese. The presence of these bioactive peptides suggests a possible role of cheese consumption in maintaining human health and preventing certain diseases.