Lipid Process Markers of Durum Wheat Debranning Fractions

At present, whole grains are usually obtained by adding bran and middlings to refined flours, and this recombination leads to certain variations in the ratio of endosperm, bran and germ, resulting in flours with very different compositional characteristics and rheological properties. Therefore, this study focuses on the identification of specific lipid markers in different debranning fractions of Italian and Canadian durum wheat blends. The by-products obtained from five different debranning levels (3, 6, 9, 12 and 15%) had a high content of monounsaturated fatty acids and a higher concentration of tocopherols and sterols than the corresponding debranned grains. The Italian and Canadian durum wheat samples did not show significant differences in the content of these bioactive lipid compounds. In particular, palmitic acid, oleic acid, tocopherol isomers and total sterols could be useful biomarkers for evaluating the grain-to-tissue ratio in recombined flours

Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects

Nowadays, the strong demand for adequate nutrition is accompanied by concern about environmental pollution and there is a considerable emphasis on the recovery and recycling of food by-products and wastes. In this study, we focused on the exploitation of olive pomace as functional ingredient in biscuits and bread. Standard and enriched bakery products were made using different flours and fermentation protocols. After characterization, they were in vitro digested and used for supplementation of intestinal cells (Caco-2), which underwent exogenous inflammation. The enrichment caused a significant increase in the phenolic content in all products, particularly in the sourdough fermented ones. Sourdough fermentation also increased tocol concentration. The increased concentration of bioactive molecules did not reflect the anti-inflammatory effect, which was modulated by the baking procedure. Conventionally fermented bread enriched with 4% pomace and sourdough fermented, not-enriched bread had the greatest anti-inflammatory effect, significantly reducing IL-8 secretion in Caco-2 cells. The cell metabolome was modified only after supplementation with sourdough fermented bread enriched with 4% pomace, probably due to the high concentration of tocopherol that acted synergistically with polyphenols. Our data highlight that changes in chemical composition cannot predict changes in functionality. It is conceivable that matrices (including enrichment) and processing differently modulated bioactive bioaccessibility, and consequently functionality

Enzymatic digestion of calf fleshing meat by-products: Antioxidant and anti-tyrosinase activity of protein hydrolysates, and identification of fatty acids

open7noThis research was funded by Italian Ministry of Education, University and Research, National Project Cluster Agrifood SO.FI.A. (SOstenibilità della FIliera Agroalimentare) (2013–2017, Grant Number CTN01_00230_450760).The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat through its enzymatic hydrolysis is proposed. The proteolytic activity of 11 enzymes was initially screened and the four most efficient enzymes (papain, trypsin, pancreatin, and bromelain) were selected. The molecular profiling of the different protein/peptide fractions by the Linear Trap Quadrupole-OrbiTrap technique showed compositional differences due to the specificity of the enzymes’ cleavage sites. In order to find a potential reuse of these hydrolysates, the analysis of antioxidant and, for the first time on fleshing meat hydrolysates, of anti-tyrosinase activities, was performed. Papain-digested samples were those showing the highest inhibition activity of tyrosinase enzyme (55.6%) as well as the highest antioxidant activity (3.52 g TEAC/L). In addition, the composition analysis of the lipid fraction was performed. The mono-unsaturated fatty acids resulted to be the most abundant lipid in all the samples with the exception of pancreatin-treated hydrolysates in which poly-unsaturated fatty acids were predominant. The present results seemed to support a possible valorization of isolated fractions from calf fleshing by-products, as food or feed ingredients, by the implementation of fraction isolation within the meat-processing pipeline.openTedeschi T.; Anzani C.; Ferri M.; Marzocchi S.; Caboni M.F.; Monari S.; Tassoni A.Tedeschi T.; Anzani C.; Ferri M.; Marzocchi S.; Caboni M.F.; Monari S.; Tassoni A

Characterization of defatted products obtained from the Parmigiano–Reggiano manufacturing chain: Determination of peptides and amino acids content and study of the digestibility and bioactive properties

Parmigiano–Reggiano (PR) is a worldwide known Italian, long ripened, hard cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. To innovate the Parmigiano–Reggiano (PR) cheese manufacturing chain from the health and nutritional point of view, the output of defatted PR is addressed. Two defatting procedures (Soxhlet, and supercritical CO2 extraction) were tested, and the obtained products were compared in the composition of their nitrogen fraction, responsible for their nutritional, organoleptic, and bioactive functions. Free amino acids were quantified, and other nitrogen compounds (peptides, proteins, and non-proteolytic aminoacyl derivatives) were identified in the extracts and the mixtures obtained after simulated gastrointestinal digestion. Moreover, antioxidant and angiotensin converting enzyme (ACE) inhibition capacities of the digests were tested. Results obtained from the molecular and biofunctional characterization of the nitrogen fraction, show that both the defatted products keep the same nutritional properties of the whole cheese

HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado

Avocado is a tropical fruit increasingly cultivated around the world due to global interest and rising consumption. Thus, there is also a surge in avocado by-products that needs assessment. The aim of this work is to compare the phenolic profile of avocado pulp, peel and seed when the fruit is at optimal ripeness for consumption and when overripe. Two analytical techniques were used: (1) HPLC-DAD-ESI-QTOF-MS was used for the first time to determine phenolic and other polar compounds in avocado peel and seed. Phenolic compounds quantified with these methods were in higher concentration in overripe than in pulp and seed of optimally ripe fruit. (2) HPLC-FLD-MS was used to specifically determine flavan-3-ols. Procyanidins to degree of polymerization 13 have been quantified singularly here for the first time. In addition, A- and B-type procyanidins from the degree of polymerization 2 to 6 were differentiated and quantified. The procyanidin concentration increased after ripening probably due to the release of tannins linked to cell-wall structures. Because of this situation and the presence of A-type procyanidins, avocado peel and seed from overripe fruit, the main by-products of avocado processing, hold interest for developing functional foods, nutraceuticals and cosmetics

Trimethyl chitosan hydrogel nanoparticles for progesterone delivery in neurodegenerative disorders

Progesterone is a sex hormone which shows neuroprotective effects in different neurodegenerative disorders, including Parkinson’s disease, stroke, and Alzheimer’s disease. However, the pharmacokinetic limitations associated with the peripheral administration of this molecule highlight the need for more efficient delivery approaches to increase brain progesterone levels. Since the nose-to-brain administration of mucoadhesive hydrogel nanoparticles is a non-invasive and convenient strategy for the delivery of therapeutics to the central nervous system, in this work, progesterone-loaded hydrogel nanoparticle formulations have been prepared, characterized, and tested in vivo. Nanoparticles, loaded with different progesterone concentrations, have been obtained by polyelectrolyte complex formation between trimethyl chitosan and sodium alginate, followed by ionotropic gelation with sodium tripolyphosphate as a cross-linking agent. All formulations showed a mean diameter ranging from 200 nm to 236 nm, a polydispersity index smaller than 0.23, and a high progesterone encapsulation efficiency (83–95%). The zeta potential values were all positive and greater than 28 mV, thus ensuring nanoparticles stability against aggregation phenomena as well as interaction with negative sialic residues of the nasal mucosa. Finally, in vivo studies on Sprague–Dawley male rats demonstrated a 5-fold increase in brain progesterone concentrations compared to basal progesterone level after 30 min of hydrogel nanoparticle inhalation

Bioassay-guided identification of the antiproliferative compounds of cissus trifoliata and the transcriptomic effect of resveratrol in prostate cancer pc3 cells

The bioassay-guided fractionation of a CHCl3-MeOH extract from the stems of Cissus trifo-liata identified an active fraction against PC3 prostate cancer cells. The treatment for 24 h showed an 80% reduction in cell viability (p ≤ 0.05) by a WST-1 assay at a concentration of 100 µg/mL. The HPLC-QTOF-MS analysis of the fraction showed the presence of coumaric and isoferulic acids, apigenin, kaempferol, chrysoeriol, naringenin, ursolic and betulinic acids, hexadecadienoic and octadecadienoic fatty acids, and the stilbene resveratrol. The exposure of PC3 cells to resveratrol (IC25 = 23 µg/mL) for 24 h induced significant changes in 847 genes (Z-score ≥ ±2). The functional classification tool of the DAVID v6.8 platform indicates that the underlying molecular mechanisms against the proliferation of PC3 cells were associated (p ≤ 0.05) with the process of differentiation and metabolism. These findings provide experimental evidence suggesting the potential of C. trifoliata as a promising natural source of anticancer compounds

Assessment of antioxidant activity of carotenoid-enriched extracts from peach fruits using the new LOX/RNO method

Peach (Prunus persica L.) fruits contain several health-promoting phytochemicals. Among these, carotenoids, in addition to being involved in determining flesh color, play a relevant role in cell protection against oxidative stress. Nevertheless, antioxidant activity (AA) of peach carotenoids so far has not been investigated in as much detail as phenols. In the present study, for the first time, AA of peach carotenoid extracts was evaluated using the innovative lipoxygenase/4-nitroso-N,N-dimethylaniline (LOX/RNO) method, able to simultaneously detect different antioxidant mechanisms and synergistic antioxidant interactions, as well as using the well-known ORAC and TEAC assays. In particular, extracts were obtained from fruits collected in S4 development stage from two yellow-fleshed (Armking and Redhaven) and three white-fleshed (Silverking, Caldesi 2000, IFF331) varieties. The LOX/RNO method gave high AA values (10-150 μmol eq. Trolox/g f.w.), about 85-1900-fold higher than ORAC and TEAC methods. Moreover, the ratio between AA values, measured by the LOX/RNO method, of yellow- and white-fleshed peaches resulted equal to 14, but only 2.6 and 3.6 for ORAC and TEAC, respectively. Results of this study indicate that the LOX/RNO method, measuring high AA values and easily discriminating among samples, is an advisable tool to assess the AA of the carotenoid component in peach