The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity

Approximately 80% of sorghum phenolic compounds are linked to arabinoxylans by ester bonds, which are capable of resisting the digestion process in the upper gastrointestinal tract, compromising their bioaccessibility and biological potential. The aim of this study was to evaluate the effect of the extrusion process on the content of phenolic compounds in sorghum bran and its impact on phenolic compounds and antiradical and anti-inflammatory capacity. Results revealed that the extrusion process increased total phenol content in sorghum bran compared to nonextruded sorghum, particularly for extrusion at 180°C with 20% moisture content (2.0222±0.0157 versus 3.0729±0.0187 mg GAE/g +52%), which positively affected antiradical capacity measured by the DPPH and TEAC assays. The percentage of inhibition of nitric oxide (NO) production by RAW cells due to the presence of extruded sorghum bran extract was significantly higher than that of nonextruded sorghum bran extract (90.2±1.9% versus 76.2±1.3%). The results suggest that extruded sorghum bran could be used as a functional ingredient and provide advantages to consumers by reducing diseases related to oxidative stress and inflammation

Primer consenso en leucemia linfocítica crónica de la agrupación mexicana para el estudio de la hematología: epidemiología, diagnóstico y tratamiento

La leucemia linfocítica crónica (LLC) es la leucemia crónica menos frecuente en México. En consideración a los avances recientes, a una mejor clasificación pronóstica y a la introducción de nuevas modalidades terapéuticas, la Agrupación Mexicana para el Estudio de la Hematología organizó el primer consenso mexicano en leucemia linfocítica crónica. Este consenso se llevó a cabo en Cancún, Quintana Roo, México, en Septiembre del 2007. Los objetivos de esta reunión fueron actualizar y compartir los conocimientos de la enfermedad entre los especialistas mexicanos, con el fin de mejorar el diagnóstico y el pronóstico de la LLC en México. En el artículo se discute los aspectos clínicos, diagnósticos y terapéuticos de la LLC

Antigenotoxic Studies of Different Substances to Reduce the DNA Damage Induced by Aflatoxin B1 and Ochratoxin A

Mycotoxins are produced mainly by the mycelial structure of filamentous fungi, or more specifically, molds. These secondary metabolites are synthesized during the end of the exponential growth phase and appear to have no biochemical significance in fungal growth and development. The contamination of foods and feeds with mycotoxins is a significant problem for the adverse effects on humans, animals, and crops that result in illnesses and economic losses. The toxic effect of the ingestion of mycotoxins in humans and animals depends on a number of factors including intake levels, duration of exposure, toxin species, mechanisms of action, metabolism, and defense mechanisms. In general, the consumption of contaminated food and feed with mycotoxin induces to neurotoxic, immunosuppressive, teratogenic, mutagenic, and carcinogenic effect in humans and/or animals. The most significant mycotoxins in terms of public health and agronomic perspective include the aflatoxins, ochratoxin A (OTA), trichothecenes, fumonisins, patulin, and the ergot alkaloids. Due to the detrimental effects of these mycotoxins, several strategies have been developed in order to reduce the risk of exposure. These include the degradation, destruction, inactivation or removal of mycotoxins through chemical, physical and biological methods. However, the results obtained with these methods have not been optimal, because they may change the organoleptic characteristics and nutritional values of food. Another alternative strategy to prevent or reduce the toxic effects of mycotoxins is by applying antimutagenic agents. These substances act according to several extra- or intracellular mechanisms, their main goal being to avoid the interaction of mycotoxins with DNA; as a consequence of their action, these agents would inhibit mutagenesis and carcinogenesis. This article reviews the main strategies used to control AFB1 and ochratoxin A and contains an analysis of some antigenotoxic substances that reduce the DNA damage caused by these mycotoxins

Characterization of Dietary Fiber Extracts from Corn (Zea mays L.) and Cooked Common Bean (Phaseolus vulgaris L.) Flours and Evaluation of Their Inhibitory Potential against Enzymes Associated with Glucose and Lipids Metabolism In Vitro

This research aimed to characterize dietary fiber (DF)-aqueous extracts from corn (commercial and Northwestern White Population) and common bean (cv. Bayo Madero) flour blends, evaluating their inhibitory effect on enzymes involved in glucose/lipid metabolism in vitro. Insoluble fiber showed the highest content of total phenolics, chlorogenic and ellagic acids being the main identified phenolics. Soluble fiber displayed the α-glucosidase and pancreatic lipase inhibitions (20–25%). The results suggested that corn/bean DF is a functional ingredient to potentially alleviate obesity and type II diabetes

In vitro gastrointestinal digestion and simulated colonic fermentation of pistachio nuts determine bioaccesibility and biosynthesis of chronobiotics

Chronodisruption leads to obesity and other metabolic disorders that can be alleviated by food-derived potential chronobiotics, such as phytomelatonin (PMT), phenolic compounds (PCs) and dietary fiber rich pistachios. Pistachios with (PN + SC) or without (PN) the seed coat were investigated for their in vitro chronobiotic potential since they are one of the main reported PMT sources. Consequently we evaluated the bioaccessibility, permeability, and biosynthesis of pistachio chronobiotics, particularly PMT, during gastrointestinal and colonic fermentation. The maximum in vitro bioaccessibility and apparent permeability (efflux-prone) of PCs, flavonoids and PMT were sample-specific [∼1.3% (both), 27 and 3.4% (PN + SC)], but additional amounts (flavonoids > PCs > PMT) were released under simulated colonic conditions. Short-chain fatty acids (SCFAs; 38 mM; >50% butyrate, PN + SC > PN) and some metabolites (e.g., indole, benzaldehyde, phenolic acids, and aliphatic/aromatic hydrocarbons) were detected depending on the sample. The predominant pistachio butyrate production during in vitro colonic fermentation can improve chronodisruption and benefit obese individuals. Pistachio’s digestion increases the bioaccessibility and intestinal permeability of potential chronobiotics (PMT and PCs) and the biosynthesis of colonic metabolites (SCFAs, among others) also with chronobiotic potential

Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion

The avocado industry obtains 20–30% of the total by-products (peels and seeds). However, byproducts can be uses as sources of economic nutraceutical ingredients with functional potential. This work developed emulsion-type ingredients from avocado seed to evaluate its quality, stability, cytotoxicity, and nutraceutical properties before/after in vitro oral-gastric digestion. Ultrasound lipid extraction achieved an extraction yield of up to 95.75% compared with Soxhlet conventional extraction (p > 0.05). Six ingredients’ formulations (E1-E6) were stable for up to day 20 during storage, preserving their antioxidant capacity and displaying low in vitro oxidation compared to control. None of the emulsion-type ingredients were considered cytotoxic according to the shrimp lethality assay (LC50 > 1000 µg/mL). Ingredients E2, E3, and E4 generated low lipoperoxides’ concentrations and high antioxidant capacity during the oral-gastric stage. The 25 min-gastric phase showed the highest antioxidant capacity and low lipoperoxidation. Results suggested avocado seed-derived could be used to develop functional ingredients with nutraceutical properties.Sánchez-Quezada [grant number: 69482] was supported by a scholarship from the Consejo Nacional de Ciencia y Tecnología (CONACYT-Mexico).Peer reviewe

Common Beans and Their Non-Digestible Fraction: Cancer Inhibitory Activity—An Overview

food

Editorial: Gastrointestinal fate and health effects of dietary antioxidants

All mammal cells possess a well-orchestrated redox system tightly connected with other metabolic processes. Many metabolic intermediaries are timely fabricated or destroyed based on their oxidation state and the type and amount of intracellular free radicals regulate the expression of multiple proteins, affecting cell metabolism and survival in a concentration-dependent manner. Also, antioxidant nutrients (e.g., vitamins, minerals, and peptides) and xenobiotics (e.g., phenolic compounds, saponins), play a major role in reducing the odds of cellular oxidative stress, by exerting direct (e.g., radical scavenging), and indirect (e.g., epigenetic action) mechanisms...truncad

El orégano: propiedades, composición y actividad biológica de sus componentes Oregano: Properties, composition and biological activity

RESUMEN. El orégano comprende varias especies de plantas que son utilizadas con fines culinarios, siendo las más comúnes el Origanum vulgare, nativo de Europa, y el Lippia graveolens, originario de México. Entre las especies de Origanum se encuentran como componentes principales el limoneno, el beta -cariofileno, el rho -cimeno, el canfor, el linalol, el alfa -pineno, el carvacrol y el timol. En el género Lippia pueden encontrarse estos mismos compuestos. Su contenido depende de la especie, el clima, la altitud, la época de recolección y el estado de crecimiento.Algunas propiedades de los extractos del orégano han sido estudiadas debido al creciente interés por sustituir los aditivos sintéticos en los alimentos. El orégano tiene una buena capacidad antioxidante y antimicrobiana contra microorganismos patógenos como Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, entre otros. Estas características son muy importantes para la industria alimentaria ya que pueden favorecer la inocuidad y estabilidad de los alimentos como también protegerlos contra alteraciones lipídicas. Existen además algunos informes sobre el efecto antimutagénico y anticarcinogénico del orégano sugiriendo que representan una alternativa potencial para el tratamiento y/o prevención de trastornos crónicos como el cáncer.SUMMARY. The oregano spice includes various plant species. The most common are the genus Origanum, native of Europe, and the Lippia, native of Mexico. Among the species of Origanum, their most important components are the limonene, beta -cariofilene, rho -cymenene, canfor, linalol, alpha -pinene, carvacrol and thymol. In the genus Lippia, the same compounds can be found. The oregano composition depends on the specie, climate, altitude, time of recollection and the stage of growth. Some of the properties of this plant’s extracts are being currently studied due to the growing interest for substituting synthetic additives commonly found in foods. Oregano has a good antioxidant capacity and also presents antimicrobial activity against pathogenic microorganisms like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, among others. These are all characteristics of interest for the food industry because they may enhance the safety and stability of foods. There are also some reports regarding the antimutagenic and anticarcinogenic effect of oregano; representing an alternative for the potential treatment and/or prevention of certain chronic ailments, like cancer

Peptides released during in vitro gastrointestinal digestion from common bean (Phaseolus vulgaris L.). Transepithelial transport through Caco-2 cell monolayers

Resumen del trabajo presentado a la 5th International Conference on Food Digestion, celebrada en Rennes (Francia) del 4 al 6 de abril de 2017.Several studies prove the potential of common bean (Phaseolus vulgaris L.) as a functional food since the intake of this pulse has been related to the reduction of the prevalence of cardiovascular disease, diabetes, and obesity. Peptides released during gastrointestinal digestion after the consumption of this legume have been suggested as responsible for some of these health benefits. Thus, the objective of this study was to evaluate the potential of protein isolates obtained from common bean as a natural source of peptides with biological activity and estimate the transepithelial transport of some selected peptides. Protein isolates obtained from three common bean varieties were digested by using an internationally harmonized in vitro protocol. Samples obtained during gastric and duodenal phases were analyzed by RP-HPLC-MS/MS in order to identify the peptides released by the action of pepsin and pancreatin. In addition, a precipitation protocol with calcium chloride and ethanol was performed to identify possible phosphorylated peptides or high negatively charged peptides. Most of the identified peptides corresponded to phaseolin and legumin fragments. Furthermore, the transepithelial transport of peptides EVEPLPH and LIPPGVP was evaluated by using a Caco-2 cell monolayer model. Both peptides were found to cross through the cell monolayer with apparent permeability values (apical-to-basolateral) of 7.84 x 10(-5) cm/s and 3.76 x 10(-5) cm/s, respectively. A preliminary screening on the potential biological activity of the peptides generated during digestion was performed by using different in vitro assays. The results suggest that, upon gastrointestinal digestion, common bean can be the source of peptides with potential health benefits and some of these resistant fragments are able to cross the intestinal epithelium.Peer reviewe