Article
Agriculture, Multidisciplinary
Haibo Pan, Yi Wang, Xinlei Xu, Ziqi Qian, Huan Cheng, Xingqian Ye, Shiguo Chen
Summary: Biorefineries of polyphenols from plant leaves aim to maximize their commercial value, but the presence of condensed tannins (CTs) hinders their bioavailability. A one-step method using acid catalysis was developed to extract polyphenols and depolymerize CTs, leading to improved bioavailability. Purification with specific polymeric resins, such as Amberlite XAD-2, showed high efficiency in enhancing the bioavailability and activity of polyphenols from plant leaves.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
You Jin Lim, Seok Hyun Eom
Summary: The changes in antioxidant activities during the thermal-drying processing of astringent persimmon fruit were investigated. The antioxidant activities of the flesh decreased in a temperature-dependent manner, while those of the peel increased due to the increase in total phenolics and hydrolysable tannins.
Review
Nutrition & Dietetics
Izabela Nawrot-Hadzik, Adam Matkowski, Jakub Hadzik, Barbara Dobrowolska-Czopor, Cyprian Olchowy, Marzena Dominiak, Pawel Kubasiewicz-Ross
Summary: Flavan-3-ols and proanthocyanidins are polyphenolic compounds with antioxidant, anti-inflammatory, and antimicrobial properties that play a crucial role in preventing and treating periodontitis.
Article
Food Science & Technology
Paulo Wender P. Gomes, Emilli Roberta S. Gomes, Alice R. V. Carvalho, Helena Mannochio-Russo, Tiago F. Leao, Jose Diogo E. Reis, Maria Rosilda V. de Sarges, Horrana A. Mardegan, Sonia das G. S. R. Pamplona, Consuelo Yumiko Y. Esilva, Milton N. da Silva
Summary: This study explores the presence of high content of catechin/ (epi)catechin derivatives in Stryphnodendron pulcherrimum, a plant found in the Brazilian Amazon. The discovery of condensed tannins and their potential benefits to gut microbiome metabolism is highlighted. The study also identifies a new tetrameric condensed tannin and suggests its potential role in preventing diseases and maintaining gut well-function.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Biochemistry & Molecular Biology
Ahsan Hameed, Ziyao Liu, Hanjing Wu, Biming Zhong, Michal Ciborowski, Hafiz Ansar Rasul Suleria
Summary: This research comprehensively characterized the polyphenols in peach, pear, and plum using LC-ESI-QTOF-MS/MS, and determined their antioxidant potential. Plums had the highest total phenolic content, while peaches had the highest total flavonoid content. Twenty phenolic compounds were quantified, with plums having the highest content of phenolic acids and peaches having the highest concentration of flavonoids. These findings provide important insights into the chemical composition of these fruits and support their utilization in food and nutraceutical industries.
Review
Food Science & Technology
Xuwei Liu, Carine Le Bourvellec, Sylvain Guyot, Catherine M. G. C. Renard
Summary: Flavanols, a subgroup of polyphenols with antioxidant properties, are naturally produced in plants and have significant effects on human health. However, their changes during physical processing, such as oxidation, polymerization, degradation, and epimerization, are often underestimated due to analytical challenges. Research on the effects of physical processing techniques on flavanol content and structural changes is important for improving nutritional value, but further studies are needed to better understand the role of flavanols in food processing.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Nutrition & Dietetics
Izabela Nawrot-Hadzik, Adam Matkowski, Pawel Kubasiewicz-Ross, Jakub Hadzik
Summary: Phytochemicals have bidirectional activity in inhibiting bacterial proliferation and proinflammatory signaling, providing substantial alleviation of periodontal disease cause and symptoms.
Article
Agriculture, Dairy & Animal Science
Ruggero Menci, Mauro Coppa, Angelique Torrent, Antonio Natalello, Bernardo Valenti, Giuseppe Luciano, Alessandro Priolo, Vincent Niderkorn
Summary: The study found that tannin extracts have different effects in different feeding situations, impacting rumen fermentation parameters, and are more effective when associated with hay.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Organic
Shu-Xi Jing, Daneel Ferreira, Pankaj Pandey, Larry L. Klein, Amar Gopal Chittiboyina, James B. Mcalpine, David C. Lankin, Yvette Alania, Mariana Reis-Havlat, Ana K. Bedran-Russo, Shao-Nong Chen, Guido F. Pauli
Summary: This study discovered novel trimeric and tetrameric proanthocyanidins (PACs) with unprecedented benzoquinone motifs. Comprehensive spectroscopic analysis, including NMR and ECD, provided vital stereochemical information. This is the first indication that PACs may achieve structural diversity through oxidative oligomerization and post-oligomerizational modifications.
JOURNAL OF ORGANIC CHEMISTRY
(2023)
Article
Food Science & Technology
Suzana C. Santos, Gilmara A. C. Fortes, Lilian T. F. M. Camargo, Ademir J. Camargo, Pedro H. Ferri
Summary: The study revealed that the activity of polyphenols is correlated with their chemical structure, and the relationship can be predicted by parameters such as polarisability, E-HOMO, and LogP. Experimental results indicated that polyphenols can be divided into four clusters, with increasing antioxidant capacity in each cluster.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
M. Rira, D. P. Morgavi, M. Popova, G. Maxin, M. Doreau
Summary: This study investigated the degradation of tannin-rich plants in the rumen and their effects on microbial colonization. The results showed that the presence of tannins interferes with microbial colonization and the total amount of hydrolysable and condensed tannins in a plant determines its interaction with rumen microbes, affecting degradation and fermentation processes.
Article
Nutrition & Dietetics
Alaina M. Bever, Aedin Cassidy, Eric B. Rimm, Meir J. Stampfer, David J. Cote
Summary: The study found that long-term intake of flavonoids, flavan-3-ols, and polymeric flavonoids was associated with decreased glioma risks. Unlike other flavonoid subclasses, flavan-3-ols and polymeric flavonoids found in tea were particularly associated with reduced glioma risks.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Lili Zhen, Heiko Lange, Claudia Crestini
Summary: Both condensed and hydrolysable tannins are versatile natural polyphenolic structures with various activities that can be used in different fields. Researchers have analyzed a selection of commercially available tannins for their structural features and purity using a combination of analytical techniques, ensuring the accuracy of the claimed features.
Article
Plant Sciences
Ashwini Sushil Narvekar, Nishanth Tharayil
Summary: This study revealed that nitrogen fertilization influenced the quantity, composition, and tissue association of phenolics in strawberry leaves, with different classes of phenolic compounds showing varying degrees of response to nitrogen treatment, highlighting the potential of precise nitrogen management to enhance bioactive compounds in crops.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
Marco Tretola, Paolo Silacci, Raquel Sousa, Francesca Colombo, Sara Panseri, Matteo Ottoboni, Luciano Pinotti, Giuseppe Bee
Summary: Polyphenols interact with protein fractions in feed ingredients, affecting digestibility. This study found that tannin-rich chestnut extract decreased the digestibility of soy-based feeds and demonstrated protective effects on intestinal epithelium in vitro.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Jingyu Gu, Amrit Bk, Hanjing Wu, Peiyao Lu, Malik Adil Nawaz, Colin J. Barrow, Frank R. Dunshea, Hafiz Ansar Rasul Suleria
Summary: The digestibility and bioavailability of plant protein are crucial for meeting human nutritional needs. Legumes, which are rich in protein, carbohydrates, fibers, and bioactive compounds, are valuable for human consumption. However, some antinutritional compounds in legumes can negatively affect protein bioavailability and digestibility. Various food processing methods have been shown to improve protein quality and reduce antinutritional factors, thereby enhancing protein digestibility. However, determining the best processing method for specific legume types remains challenging due to the differences in legume characteristics and processing techniques. Accurately determining and improving the digestibility of legume-derived protein still presents a scientific challenge that may be addressed through innovative or combined processing technologies.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Wanrong Zhao, Vigasini Subbiah, Cundong Xie, Zihong Yang, Linghong Shi, Colin Barrow, Frank Dunshea, Hafiz A. R. Suleria
Summary: Seaweeds, rich in phenolic compounds, possess antioxidant, antibacterial, and anti-inflammatory activities. However, these polyphenols have low oral bioaccessibility and bioavailability due to extensive modifications in the digestive tract and are greatly influenced by factors such as food matrix, food processing methods, and host factors.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Hanjing Wu, Ziyao Liu, Peiyao Lu, Colin Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: Microalgae are a promising source of carbohydrates, phenolic compounds, carotenoids, and proteins. In this study, the total phenolic content and potential antioxidant activity of four microalgal species were examined through in vitro digestion and colonic fermentation. The results showed that Spirulina sp. exhibited the highest total phenolic content and free radical scavenging capacity. Dunaliella sp. and Isochrysis sp. had comparable ferric reducing antioxidant power. Furthermore, the short-chain fatty acid production was highest in all species after 16 hours, except for Spirulina sp., which showed the most increased production after 8 hours of fermentation. It is suggested that Spirulina sp. may have more benefits for gut health.
Article
Nutrition & Dietetics
Jingyu Gu, Minhao Li, Malik Adil Nawaz, Regine Stockmann, Roman Buckow, Hafiz A. R. Suleria
Summary: Faba bean protein is a good source of nutrients, especially protein and phenolic compounds. Enzymatic hydrolysis of faba proteins improves their solubility and stability. The treatment of faba proteins with ultra-high temperature processing preserves their antioxidant capacities. In vitro digestion and colonic fermentation enhance the release of phenolic compounds and contribute to the production of short chain fatty acids. Further studies are needed to understand the roles of phenolics, peptides, amino acids, and microelements in digestion, antioxidant capacities, and SCFA production.
Review
Food Science & Technology
Cundong Xie, Zu Jia Lee, Shujun Ye, Colin J. J. Barrow, Frank R. R. Dunshea, Hafiz A. R. Suleria
Summary: Recent studies have shown that marine macroalgae (seaweeds) are excellent sources of bioactive polymers and metabolites with various chemical and biological values. Polysaccharides derived from seaweeds possess a wide range of bioactivities, including antioxidant, antimicrobial, anticarcinogenic, immune-enhancing, and anti-inflammatory activities. These bioactivities are mainly attributed to the complex polymeric structural features and chemical compositions of seaweed polysaccharides, which are highly influenced by the extraction methods. This study comprehensively reviews the current and prospective applications of seaweeds and their polysaccharides, as well as the structure-bioactivity relationship of seaweed-derived polysaccharides.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Medicinal
Vigasini Subbiah, Faezeh Ebrahimi, Osman T. Agar, Frank R. Dunshea, Colin J. Barrow, Hafiz A. R. Suleria
Summary: This study investigated the effect of ultrasonication and conventional methodologies on phenolic compounds in Australian beach-cast seaweed. Results showed that ultrasonication with 70% ethanol extraction resulted in higher total phenolic content and antioxidant potential for Cystophora sp. LC-ESI-QTOF-MS/MS analysis identified a total of 94 and 104 compounds in ultrasonication and conventional methods, respectively. These findings contribute to the development of nutraceuticals, pharmaceuticals, and functional foods from beach-cast seaweed.
Article
Chemistry, Analytical
Akhtar Ali, Farhad Ahmadi, Jeremy J. Cottrell, Frank R. Dunshea
Summary: This study aimed to analyze Australian black and green olives for their phenolic and non-phenolic metabolites, antioxidant activities, and pharmacokinetic properties. Liquid chromatography-mass spectrometry was used to identify 110 metabolites, including phenolic acids, flavonoids, stilbenes, and other compounds. Black olives showed higher concentrations of luteolin and verbascoside compared to green olives. The study also evaluated the pharmacokinetic properties and predicted the gastrointestinal absorption and cell permeability of olives' metabolites. This research will further explore the therapeutic and phytopharmaceutical potential of Australian olives.
Article
Biotechnology & Applied Microbiology
Hoang Chinh Nguyen, Kuan-Hung Lin, Thanh Phong Nguyen, Hong Son Le, Kim Ngan Ngo, Dinh Chuong Pham, Tuyet Nhung Tran, Chia-Hung Su, Colin J. Barrow
Summary: In this study, high pathogenicity Penicillium sp. were isolated from naturally infected insects and grown on agricultural residues as a substrate for sporulation. Different fungal isolates showed varying degree of pathogenicity against Spodoptera litura and Plutella xylostella, with strains P.04 and P.06 being the most effective. The newly isolated P. citrinum has the potential to be developed as a biological control agent for insect pests.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Bereket Zeleke Tunkala, Kristy DiGiacomo, Pablo S. Alvarez Hess, Frank R. Dunshea, Brian J. Leury
Summary: The first phase of the experiment evaluated the effects of two rumen fluid (RF) storage methods on gas composition and dry matter disappearance (DMD) in wheat grain and lucerne hay under in vitro fermentation. The second phase aimed to quantify the impact of preserving RF for 180 days at -20 degrees C on in vitro fermentation parameters. Storing RF at -20 degrees C showed lower methane composition and higher gas production and DMD compared to storing RF at -80 degrees C, suggesting its preference when fresh RF is limited.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Tuyet Nhung Tran, Ngoc-Tri Tran, Thu-Anh Tran, Dinh-Chuong Pham, Chia-Hung Su, Hoang Chinh Nguyen, Colin J. Barrow, Dai-Nghiep Ngo
Summary: This study aimed to produce astaxanthin from molasses using a newly mutated strain of Rhodosporidium toruloides G17 and evaluate its biological activities. By optimizing the culture conditions, a maximum astaxanthin yield of 1262.08 +/- 14.58 µg/L was achieved. The purified astaxanthin exhibited high antioxidant and anticancer activities, with 123-fold higher antioxidant activity than alpha-tocopherol and potent inhibitory effects against HeLa, A549, and MCF7 cancer cell lines.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Linghong Shi, Wu Li, Mohammad Shafiur Rahman, Nasser Al-Habsi, Muthupandian Ashokkumar, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: This study compared the efficacy of ultrasonic-assisted and conventional methods in extracting phenolic compounds from date flesh and seed, and found that ultrasonic-assisted extraction significantly increased the content of functional components in the extracts. A total of 47 different phenolic compounds were identified, including various beneficial components.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Review
Food Science & Technology
Faiza Azmat, Ali Imran, Fakhar Islam, Muhammad Afzaal, Tahir Zahoor, Rabia Akram, Saurabh Aggarwal, Maha Rehman, Saima Naaz, Shazia Ashraf, Ghulam Hussain, Hafiz A. R. Suleria, Qasim Ali, Momina Bibi, Fariha Batool, Foraya Gul, Nosheen Amjad, Mohid Asif Shah
Summary: Garlic peel is a valuable source of phytochemicals and medicinal substances, offering health benefits for high blood sugar levels, cardiovascular illnesses, tumor prevention, viral protection, inflammation reduction, and microbial control. Therefore, utilizing garlic peel as agricultural waste can play a significant role in health control, especially in the biomedical and pharmaceutical fields.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Hanjing Wu, Colin Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: Postharvest fermentation significantly affects the chemical profile and nutritional value of coffee beans. This study evaluated the effects of indigenous fermentation on both green and roasted coffee beans by measuring phenolic compounds, bioaccessibility, absorbability, antioxidant and enzyme inhibitory activities, and short-chain fatty acid (SCFA) production during digestion and fermentation. Fermented roasted coffee beans showed similar or lower phenolic content and antioxidant activity compared to unfermented beans. However, medium-roasted fermented beans exhibited higher enzyme inhibitory activities. Bioaccessibility and absorption of phenolics and chlorogenic acid were higher in fermented green coffee beans, but decreased with roasting due to thermal degradation. The total SCFA production from fermented beans was lower than unfermented beans due to polysaccharide hydrolyzation. Fermented coffee beans have higher nutritional value, especially in terms of phenolic absorption efficiency and antidiabetic potential.
Article
Biotechnology & Applied Microbiology
Yuanyuan Tan, Hanjing Wu, Linghong Shi, Colin Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: Fermented coffee beans have different compositions of phenolic and volatile compounds compared to unfermented coffee beans. They contain higher levels of phenolic and volatile compounds, which contribute to greater antioxidant activity and nutritional value.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Shujun Ye, Cundong Xie, Osman Tuncay Agar, Colin J. Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: Alginates, hydrophilic anionic polysaccharides, have notable bioactivity and biocompatibility, making them widely used in pharmaceutical industry and associated health benefits. The primary source of alginates is brown seaweeds. However, traditional extraction methods face efficiency challenges, while green extraction methods are still unproven on an industrial scale. Alginates possess antibacterial, antioxidant, anti-diabetic, and immunomodulatory properties, and their hydrogel formation characteristic is crucial in pharmaceutical applications. Despite existing literature on extraction methods, properties, and applications of alginates, there is a gap connecting these aspects with health benefits.
FOOD REVIEWS INTERNATIONAL
(2023)