Article
Biochemistry & Molecular Biology
Yana Zhao, Huizhen Li, Zhijun Zhang, Zhiqing Ren, Fuhan Yang
Summary: Polyphenols, particularly RosA and CafA, were extracted from Perilla frutescens using ultrasonic-assisted ethanol extraction and ultrasound-assisted cellulase hydrolysis methods. The total phenolic content was significantly increased by cellulase hydrolysis, and further purification led to higher phenolic content. HPLC analysis revealed the composition of polyphenols, and a system for isolating high-purity RosA and CafA was established. Antibacterial activities of the polyphenols demonstrated effective inhibition of various bacteria.
Article
Agricultural Engineering
Canan Ulgen, Arzu Birinci Yildirim, Gunce Sahin, Arzu Ucar Turker
Summary: The study revealed that exposure to a 50 mT magnetic field for 1 hour was the most effective treatment for in vitro culture of Melissa officinalis, leading to improved growth parameters and water content of regenerated shoots, as well as enhanced medicinal quality and stress endurance capacity.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Plant Sciences
Minsol Choi, Jiwon Yoon, So Hwi Yang, Jae Kwang Kim, Sang Un Park
Summary: In this study, the optimal conditions for the hairy root culture of Salvia plebeia were determined, and its growth and accumulation of phenolic compounds were evaluated. The results showed that hairy roots cultured under optimal conditions exhibited enhanced phenolic compound accumulation and antioxidant activity, making them potential sources of antioxidants.
Article
Neurosciences
Bruna Neuberger, Fernanda Kulinski Mello, Michele Pereira Mallmann, Karine Gabriela da Costa Sobral, Michele Rechia Fighera, Luiz Fernando Freire Royes, Ana Flavia Furian, Tuane Bazanella Sampaio, Mauro Schneider Oliveira
Summary: Epilepsy is a common neurological disorder characterized by recurrent seizures. In this study, the beneficial effects of rosmarinic acid (RA) on epileptic activity were evaluated using in vitro and in vivo models. The results showed that RA could attenuate seizure-induced neuromotor impairment and reduce protein oxidation levels in the brain cortex. These findings suggest that RA may be a potential add-on therapy for epilepsy.
Article
Food Science & Technology
Xiao Liang, Kaixin Cao, Wan Li, Xiaoqiang Li, David Julian McClements, Kun Hu
Summary: This research successfully loaded tannic acid into zein nanoparticles and coated them with anionic pectin, forming core-shell nanoparticles. The nanoparticles showed resistance to flocculation under various conditions, preserved the antioxidant capacity of tannic acid, and released the compound primarily in the small intestine. These findings suggest that pectin-coated zein nanoparticles could be effective encapsulation and delivery systems for hydrophilic polyphenols.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Multidisciplinary
Vainath Praveen Sankara Narayanan, Sabeena Gabrial Kathirason, Pushpalakshmi Elango, Rajaduraipandian Subramanian, R. Sivagurusundar, Annadurai Gurusamy
Summary: In this study, Emilia sonchifolia leaf extract was used as a reducing and capping agent for the green synthesis of copper nanoparticles. The copper nanoparticles showed significant biological effects, including cytotoxicity, anti-diabetic, anti-inflammatory, and antibacterial activity. They also demonstrated effective photocatalysis in the degradation of organic dyes.
Article
Chemistry, Applied
Bochen Liu, Yang Zhang, Shu Wang, Wanni Wang, Xuelei Xu, Jinren Wu, Yulin Fang, Yanlun Ju
Summary: This study employed various methods to investigate the effects of strigolactone and abscisic acid on indicators of ripeness, phenolic compounds, and antioxidant activity. The results showed that both strigolactone and abscisic acid could improve sugar contents and reduce acid contents, especially when used in combination. Additionally, the combination of abscisic acid and the strigolactone-biosynthesis inhibitor TIS108 significantly contributed to phenolic accumulation, particularly anthocyanins. However, the combination of abscisic acid and strigolactone had inhibitory effects on ripening.
Article
Plant Sciences
Reda E. Abdelhameed, Arafat Abdel Hamed Abdel Latef, Rania S. Shehata
Summary: Foliar application of salicylic acid improves salt tolerance of fenugreek plants by increasing chlorophyll content index and reducing malondialdehyde content, while promoting accumulation of proline, total phenolics, and flavonoids. Additionally, it enhances total free amino acids and shikimic acid, and activates antioxidant enzymes such as ascorbate peroxidase, peroxidase, polyphenol oxidase, and catalase.
Article
Food Science & Technology
Lazar D. Zarkovic, Ksenija S. Mileski, Jelena S. Matejic, Uros M. Gasic, Nemanja F. Rajcevic, Petar D. Marin, Ana M. Dzamic
Summary: This study analyzed the chemical composition, antioxidant, and hypoglycemic activity of Rosa arvensis Huds. leaves and fruits collected from different regions in Serbia. The results showed that leaf extracts had high antioxidant capacity and good alpha-glucosidase inhibitory potential, indicating their potential as novel food ingredients.
Article
Chemistry, Applied
Dansi Huang, Chao Li, Qing Chen, Xing Xie, Xiong Fu, Chun Chen, Qiang Huang, Zebo Huang, Hao Dong
Summary: Rosa roxburghii Tratt pomace (RRTP) was extracted to obtain free and bound phenolic fractions, which showed dose-dependent scavenging of radicals and improved survival rates in paraquat-exposed nematodes by enhancing SOD and CAT activities. These results suggest RRTP as a good and cost-effective source of natural antioxidants.
Article
Food Science & Technology
Hanxue Xu, Jinwei Sun, Zifu Zhao, Xinkai Ma, Chun Li, Libo Liu, Guofang Zhang
Summary: This study found that fermentation by Lactobacillus plantarum ZLC-18 significantly improved the anti-tyrosinase and antioxidant activities of soybean hulls. UPLC-MS analysis showed that phenolic compounds were increased after fermentation and some of them had anti-tyrosinase and antioxidant activities. Therefore, fermentation is an effective strategy to enhance the bioactive function of soybean hulls.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yi-Long Ma, Yue Wang, Zheng-Fang Wu, Jie Mei, Wen-Qing Zhang, Ya-Fang Shang, Kiran Thakur, Zhao-Jun Wei
Summary: The effect of the digestive system on the phenolics and antioxidant capacity of Lycium barbarum fruit was assessed using in vitro digestion. The results showed that the phenolics/flavonoids contents and antioxidant capacity generally decreased by 4.39%-21.22% in the oral and intestinal digestions but increased by 1.26%-16.14% in the gastric digestion. The phenolic content and antioxidant capacity in digested groups were highly correlated (r > 0.899, p < 0.01). Five main phenolics, including rutin, p-coumaric acid, and its hexoside derivatives, were identified and quantified, and these phenolics displayed higher stability during digestion, suggesting their potential as functional phenolics of L. barbarum fruit.
Article
Environmental Sciences
Fazal Hussain, Fazal Hadi, Qiu Rongliang
Summary: The study reveals that zinc oxide nanoparticles can enhance plant growth, alleviate lead-induced stress, and improve the antioxidative capacity of plants at certain concentrations. This results in increased absorption and accumulation of lead by plants, suggesting the potential of nanophytoremediation for removing heavy metals from polluted water.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Chemistry, Applied
Yilong Ma, Jie Gao, Zhaojun Wei, Fereidoon Shahidi
Summary: The study found that phenolics in pea hulls decrease gradually during digestion steps and the antioxidant activity is related to the phenolic content. The release of phenolics during digestion is mainly influenced by the pH of the digestion process.
Article
Biochemistry & Molecular Biology
Eduardo Augusto da Silva Diniz, Diana Pontes da Silva, Sarah de Sousa Ferreira, Matheus de Freitas Fernandes-Pedrosa, Davi Serradella Vieira
Summary: Snakebite envenoming-induced myotoxicity is a major problem in ophidic accidents, and current serum therapy is ineffective in neutralizing it. An alternative approach is to search for small molecule inhibitors that can target multiple venom components. This study investigates the inhibitory effect of Rosmarinic (RSM) and Chlorogenic (CHL) acids on the catalytic properties of snake venom Phospholipase A(2) (PLA(2)) from Bothrops brazili through experimental and computational approaches, providing important information for future inhibitor design.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2023)
Article
Biochemistry & Molecular Biology
Elodie Melro, Alexander Riddell, Diana Bernin, Ana M. Rosa da Costa, Artur J. M. Valente, Filipe E. E. Antunes, Anabela Romano, Magnus Norgren, Bruno Medronho
Summary: Levulinic acid was used as a green solvent to selectively extract high-quality lignin from pine wood sawdust. The addition of catalytic concentrations of inorganic acids significantly reduced the extraction temperature and time without compromising the purity of the lignin. This environmentally friendly procedure shows promise in replacing traditional less sustainable methodologies.
Article
Chemistry, Applied
B. Medronho, A. Pereira, H. Duarte, L. Gentile, A. M. Rosa da Costa, A. Romano, U. Olsson
Summary: The molecular self-diffusion coefficients of microcrystalline cellulose in different solvent systems were measured using pulsed field gradient stimulated echo NMR. The results showed that TBA+ ions can bind to cellulose within a certain range and the binding of DMSO, TBAH, and water to cellulose increases with cellulose concentration. This interaction between TBAH and cellulose leads to steric hindrance between cellulose chains.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Gema Pereira-Caro, Tahani M. Almutairi, Salud Caceres-Jimenez, Jose Manuel Moreno-Rojas, Dalia Malkova, Ada L. Garcia, Alan Crozier
Summary: This study investigated the impact of beta-glucan-rich oat bran on the bioavailability of orange juice flavanones. Volunteers consumed orange juice with and without oat bran, and the urine samples were analyzed for flavanone metabolites and colon-derived phenolic catabolites. The results showed a significant reduction in the excretion of flavanone metabolites and an increase in the excretion of phenolic catabolites after consuming oat bran, indicating that oat bran increased the passage of flavanones into the lower bowel.
FREE RADICAL BIOLOGY AND MEDICINE
(2023)
Article
Biochemistry & Molecular Biology
Isabel Velasco-Ruiz, Elsy De Santiago, Jose Luis Ordonez-Diaz, Gema Pereira-Caro, Jose Manuel Moreno-Rojas
Summary: The impact of in vitro gastrointestinal digestion and colonic fermentation on polyphenol compounds from different varieties of pistachio was evaluated by UHPLC-HRMS analysis. The total polyphenol content significantly decreased during oral and gastric digestion, while there were no significant changes after the intestinal phase. In vitro digestion revealed that hydroxybenzoic acids and flavan-3-ols were the main compounds in pistachios. Colonic fermentation affected the total phenolic content, and several catabolites were identified after fecal fermentation. These catabolites may contribute to the health properties attributed to pistachio consumption.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Multidisciplinary
Monica Sanchez-Parra, Jose L. Ordonez-Diaz, Jesus Perez-Aparicio, Jose M. Moreno-Rojas
Summary: Dry-cured tuna, known as mojama in Spain, undergoes a traditional salting-drying process that brings changes to its physicochemical, biochemical, and microbiological parameters. The processing steps affect the physicochemical parameters, except for total acidity and pH. Water activity value and relative moisture percentage decrease, while water-holding capacity increases during salting and drying. Lipid oxidation and total volatile basic nitrogen values increase, indicating changes in flavor and protein degradation. Microbiological analysis confirms that the dry-cured tuna meets the regulation standards for dry-cured fish products.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Jose Manuel Munoz-Redondo, Belen Puertas, Manuel Jose Valcarcel-Munoz, Raquel Rodriguez-Solana, Jose Manuel Moreno-Rojas
Summary: Brand stabilization is crucial to remove suspended particles causing turbidity in brandies and affecting their stability, characteristics, and perception of quality. Ethyl esters of long-chain fatty acids are believed to be the main cause of haze formation. This study compares the influence of traditional stabilization at room temperature for 1 year and cold stabilization at -10 degrees C for 7 days on the ester profile of Brandy de Jerez. Traditional stabilization had the most distinct impact on the ester profile, while cold stabilization had a lower impact. Both methods significantly reduced ethyl esters of long-chain fatty acids responsible for haze formation.
APPLIED SCIENCES-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Alicia Moreno-Ortega, Gema Pereira-Caro, Iziar A. Ludwig, Maria-Jose Motilva, Jose Manuel Moreno-Rojas
Summary: By using UHPLC-HRMS, this study identified and quantified 33 OSCs excreted in urine 24 h after the consumption of 20 g of black garlic. The main OSCs were methiin, isoalliin, S-(2-carboxypropyl)-L-cysteine, and S-propyl-L-cysteine. Metabolites such as NASAC, NASACS, and NACPC derived from SAC, alliin, and S-(2-carboxypropyl)-L-cysteine were also detected. The total excretion of OSCs after the ingestion of black garlic was 64,312 +/- 26,584 nmol.
Article
Food Science & Technology
Cyntia Yadira Erazo Solorzano, Vincenzo Disca, Jose Manuel Munoz-Redondo, Diego Armando Tuarez Garcia, Monica Sanchez-Parra, Manuel Danilo Carrilo Zenteno, Jose Manuel Moreno-Rojas, Raquel Rodriguez-Solana
Summary: This study investigated the effect of different drying techniques on the volatile profile of cocoa. The results showed that the drying process significantly modified the volatile compounds of cocoa, with different cocoa varieties showing different effects. The use of black plastic sheeting for sun drying may be a potential method to accelerate the drying process and maintain or improve the aromatic quality of cocoa.
Review
Food Science & Technology
Amelia Delgado, Sandra Goncalves, Anabela Romano
Summary: Today's global food system fails to meet SDG2 and exacerbates climate change. However, the Mediterranean Diet (MD) offers a sustainable food culture rooted in biodiversity that is safe and healthy. The MD's wide variety of fruits, herbs, and vegetables contain bioactive compounds, predominantly phenolic compounds, which provide various health benefits. This study investigates the role of polyphenols in the MD for human and planetary health, emphasizing the need for a strategy to sustainably exploit Mediterranean plants and preserve endangered species.
Article
Nutrition & Dietetics
Debora Villano, Javier Marhuenda, Raul Arcusa, Jose Manuel Moreno-Rojas, Begona Cerda, Gema Pereira-Caro, Pilar Zafrilla
Summary: The study suggests that long-term consumption of black garlic may improve endothelial function and lipid profile, which could have a favorable impact on the risk of cardiovascular diseases.
Review
Nutrition & Dietetics
Ouarda Djaoudene, Anabela Romano, Yasmine Djedjiga Bradai, Feriel Zebiri, Amina Ouchene, Yasmine Yousfi, Meriem Amrane-Abider, Yasmine Sahraoui-Remini, Khodir Madani
Summary: The use of dietary supplements (DS) has been increasing globally in recent years. Amidst the COVID-19 pandemic, there has been a surge in interest for DS as an alternative means of protection and treatment, and to boost the immune system. However, there is a lack of evidence to support their efficacy. This review aims to summarize the current evidence on the impact of dietary supplements on the incidence of COVID-19, as well as their regulation and market trends.
Article
Agriculture, Dairy & Animal Science
Giovanni Vedel, Eva de la Pena, Jose Manuel Moreno-Rojas, Juan Carranza
Summary: Stable isotope analysis is a useful technique for studying various aspects of wildlife behavior, but there is limited information on how nutritional stress and intrasexual competition affect the assimilation of isotopes. This study evaluated the impact of intrasexual competition on the stable isotope ratios of carbon and nitrogen in feces of male red deer. The results suggest that high intrasexual competition is associated with lower ΔN-15 values in feces. This study highlights the potential of isotopic analysis in understanding protein usage and intrasexual competition in wildlife.
Article
Plant Sciences
Diego Armando Tuarez-Garcia, Hugo Galvan-Gamez, Cyntia Yadira Erazo Solorzano, Carlos Edison Zambrano, Raquel Rodriguez-Solana, Gema Pereira-Caro, Monica Sanchez-Parra, Jose M. Moreno-Rojas, Jose L. Ordonez-Diaz
Summary: Bananas are tropical fruits with high nutritional value. Traditional Ecuadorian heating treatments were evaluated to understand their effects on the phenolic content and antioxidant activity of bananas. The study identified 68 phenolic compounds in both raw and treated bananas. Heating processes significantly decreased the phenolic compound content and antioxidant activity, with the highest reduction observed in baked samples. Flavan-3-ols and flavonols were the most affected phenolic groups, while flavanones and hydroxybenzoic acids showed higher stability. Despite the modifications induced by heating, bananas remain an important source of bioactive compounds for consumers.
Article
Biochemistry & Molecular Biology
Alicia Moreno-Ortega, Iziar A. Ludwig, Maria-Jose Motilva, Jose Manuel Moreno-Rojas, Gema Pereira-Caro
Summary: This study monitored the excretion of organosulfur compounds (OSCs) in urine after acute ingestion of black onion. A total of 31 OSCs were detected, with the main components being methiin, isoalliin, and deoxypropiin. N-acetylated metabolites of the major OSCs were also found in urine. This study provides the basis for further research on the metabolism of OSCs after black onion consumption.
Article
Plant Sciences
Cyntia Yadira Erazo Solorzano, Diego Armando Tuarez Garcia, Carlos Edison Zambrano, Jose Manuel Moreno-Rojas, Raquel Rodriguez Solana
Summary: This study evaluated the volatile profile of Ecuadorian cocoa beans during traditional fermentation and drying processes. The results showed that the content of ester and acid compounds increased during fermentation, and the content of acid compounds notably increased during drying. Different cocoa bean varieties exhibited variations in chemical composition, with ETT103 having higher volatile compounds and lower unfavorable acid compound contents, while CCN-51 and LR14 had the highest acid content at the end of primary processing.
