Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce

Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and their antioxidant and anti-inflammatory potential.

çaí, lychee, mamey, passion fruit and jackfruit are some lesser-consumed tropical fruits due to their low commercial production. In 2018, approximately 6.8 million tons of these fruits were harvested, representing about 6.35% of the total world production of tropical fruits. The present work reviews the nutritional content, profile of bioactive compounds, antioxidant and anti-inflammatory capacity of these fruits and their by-products, and their ability to modulate oxidative stress due to the content of phenolic compounds, carotenoids and dietary fiber. Açaí pulp is an excellent source of anthocyanins (587 mg cyanidin-3-glucoside equivalents/100 g dry weight, dw), mamey pulp is rich in carotenoids (36.12 mg β-carotene/100 g fresh weight, fw), passion fruit peel is rich in dietary fiber (61.16 g/100 dw). At the same time, jackfruit contains unique compounds such as moracin C, artocarpesin, norartocarpetin and oxyresveratrol. These molecules play an important role in the regulation of inflammation via activation of mitogen-activated protein kinases (including p38, ERK and JNK) and nuclear factor κB pathways. The properties of the bioactive compounds found in these fruits make them a good source for use as food ingredients for nutritional purposes or alternative therapies. Research is needed to confirm their health benefits that can increase their marketability, which can benefit the primary producers, processing industries (particularly smaller ones) and the final consumer, while an integral use of their by-products will allow their incorporation into the circular bioeconomy

Cápsulas de polvo de arándano como propuesta nutracéutica para mejorar la bioaccesibilidad de compuestos fenólicos

El arándano (Vaccinium corymbosum L.) posee un alto contenido de compuestos fenólicos los cuales han sido estudiados principalmente por su actividad antioxidante, antiobesogénica, antiinflamatoria, entre otras. Objetivo. Evaluar el efecto de la digestión gastrointestinal in vitro sobre la bioaccesibilidad de compuestos fenólicos y actividad antioxidante de una formulación nutracéutica de arándano (cápsula), comparado con arándano fresco y polvo. Materiales y métodos. Se obtuvieron extractos metanólicos de muestras de arándano fresco y liofilizado y se determinó su contenido de fenoles, flavonoides y antocianinas totales, así como también actividad antioxidante. Se llevó a cabo un ensayo de simulación de digestión gastrointestinal para evaluar la bioaccesibilidad de los compuestos fenólicos presentes en las muestras. Resultados. Los resultados mostraron que la digestión gástrica de arándano en polvo y en cápsula promovió una mayor bioaccesibilidad de fenoles (42% y 40%), flavonoides (52% y 33%) y antocianinas (45% y 40%) comparado con digestos de arándano fresco. Posterior a la digestión intestinal, la bioaccesibilidad de fenoles (63%) y flavonoides (67%) fue mayor en la cápsula de arándano comparada con su contraparte arándano en polvo. Las condiciones de digestión intestinal afectaron negativamente la bioaccesibilidad de las antocianinas independientemente del tipo de muestra evaluada. Conclusión. Las condiciones de digestión gástrica promueven una mayor estabilidad de los compuestos fenólicos en arándano en polvo y en cápsula lo que pudiera ser relevante para el mantenimiento de un ambiente antioxidante a este nivel. Las condiciones de digestión intestinal afectaron de manera particular a los compuestos fenólicos de arándano fresco y polvo, pero no a la cápsula, lo que puede sugerir que el encapsulamiento protegió de las condiciones alcalinas a los fenoles presentes. Se sugieren estudios posteriores sobre absorción in vitro de los componentes remanentes en intestino y sus posibles efectos sobre biomarcadores de estrés oxidativo en modelos in vivo.Blueberry (Vaccinium corymbosum L.) has a high content of phenolic compounds which have been studied mainly for their antioxidant, antiobesogenic, anti-inflammatory activity, among others. Objetive. The objective of the present study was to evaluate the effect of in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of a nutraceutical formulation of blueberry (capsule), compared to fresh and powder blueberry. Materials and methods. Methanolic extracts of fresh and lyophilized blueberry were obtained and determined its total phenols, flavonoids, anthocyanins content, as well as antioxidant activity. A gastrointestinal digestion simulation test also was carried out to assess the bioaccessibility of the phenolic compounds found in samples. Results. The results showed that gastric digestion of powder and capsule blueberry promoted greater bioaccessibility of phenols (42% and 40%), flavonoids (52% and 33%) and anthocyanins (45% and 40%), compared to fresh blueberry digests. After intestinal digestion, the bioaccessibility of phenols (63%) and flavonoids (67%) was higher in the blueberry capsule compared to its powdered blueberry counterpart. The intestinal digestion conditions negatively affected the bioaccessibility of anthocyanins regardless of the type of sample evaluated. Conclusion. Gastric digestion conditions promote greater stability of phenolic compounds in powdered and capsule blueberries, which could be relevant for the maintenance of an antioxidant environment at this level. The intestinal digestion conditions particularly affected the phenolic compounds of fresh and lyophilized blueberry, but not the capsule, which may suggest that encapsulation protected the phenols present from alkaline conditions. Further studies on in vitro absorption of the remaining components in the intestine and their possible effects on oxidative stress biomarkers in in vivo models are suggested

Taninos hidrolizables y condensados: naturaleza química, ventajas y desventajas de su consumo

Los taninos hidrolizables y condensados han sido tema de debate en múltiples revisiones nutricionales. Mientras que algunos autores defienden su impacto benéfico en la salud, otros señalan sus acciones anti fisiológicas en el organismo que los consume. Los taninos son compuestos ampliamente distribuidos y consumidos en alimentos de origen vegetal, cuya cantidad, estructura química y actividad biológica están determinadas por múltiples factores, algunos de los cuales se discuten en esta revisión. Por todo esto, los taninos pueden ser percibidos como compuestos polifenólicos cuyo consumo puede traer numerosos impactos benéficos pero cuyos efectos negativos, observados en otros estudios, no deben ser pasados por alto al momento de hacer recomendaciones para su consumo como parte de una dieta habitual. Abstract Hydrolysable and condensed tannins have been subject of debate in multiple nutritional reviews. While some authors advocate their beneficial impact on health, others point out their anti-physiological impact in the organism that consumes them. Tannins are compounds widely distributed and consumed in plant foods; the amount, chemical structure and biological activity are determined by multiple factors, some of which will be discussed in this review. For all these, tannins can be perceived as polyphenolic compounds whose consumption can bring several beneficial impacts; but whose negative effects, observed in others studies, should not be overlooked when making recommendations for consumption as part of a regular diet. Keywords: polyphenols, food, health, proanthocyanidins, gallotannins, ellagitannins

Milk Fermented with Lactobacillus fermentum Ameliorates Indomethacin-Induced Intestinal Inflammation: An Exploratory Study

The aim of this study was to evaluate the effect of milk fermented with Lactobacillus fermentum J20 (FMJ20) or J28 (FMJ28) on ameliorating indomethacin-induced inflammation. Twenty-eight male C57Bl/6 mice were divided into four experimental groups: indomethacin, indomethacin + FMJ20, indomethacin + FMJ28, and untreated (control). Groups were fed fermented milk for 15 days, followed by administration of indomethacin supplied in three sub-doses over experimental period. Body weight, and food consumption were recorded. Additionally, spleen, kidney, and liver were weighed, and the small intestine length was measured. The cytokines in serum (IL-2, IL-4, IL-6, IL-10, IL-17, IL-23 and TNFα) and in intestinal mucosa (IL-17 and IFNγ) were also determined. Compared to the control, all indomethacin-supplemented groups lost weight (~2.7 g; p < 0.05), but no changes were found in the organ-specific morphometry analysis. FMJ28 showed better results in attenuating serum and intestinal IL-17 levels. Furthermore, showed less epithelial cell loss and inflammatory infiltrates than the other indomethacin-treated groups. These results suggest that FMJ28 may be effective in reducing intestinal and systemic acute inflammation, specifically in mice

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper) were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was observed in the case of condensed tannins. Mole sauce methanolic extract showed the highest inhibition of pork meat oxidation, followed by pasilla pepper, and finally achiote paste extracts. These results suggest that these condiments are useful to prevent meat lipid oxidation during storage

Taninos hidrolizables; bioquímica, aspectos nutricionales y analíticos y efectos en la salud

Introducción: Los taninos hidrolizables (TH) se han convertido en un tema de interés científico debido a su potencial nutraceutico. Tanto los galotatninos (GT) como los elagitaninos (ET) muestran diversas propiedades bioquímicas que, dentro del individuo que las consume, se traducen en diversos beneficios para la salud (e.g. anti-diabéticas, anti-mutagénica, antimicrobianas) asociados a su capacidad antioxidante (CAOX). Objetivo: Analizar los aspectos más relevantes (aspectos bioquímicos, nutricionales/analíticos y efectos a la salud) reportados en la literatura científica sobre TH. Métodos: Se realizó una búsqueda en diversas bases de datos (PubMed, Cochrane, ScienceDirect) y documentos de libre acceso (Google Scholar) sobre TH, GT y ET. Esta información fue posteriormente sub-clasificada en aspectos bioquímicos, nutricionales y analíticos (revisión narrativa) y efectos a la salud (revisión sistemática). Resultados: La complejidad molecular y cantidad elevada de grupos hidroxilo (-OH) en un amplio universo de ET y GT es responsable no solo de una diversidad de métodos para su extracción y purificación sino también son responsables de diversos efecto pro- y anti-fisiológicos como la inhibición reversible de enzimas, secreción proteica, CAOX y efectos antiproliferativos. Conclusiones: La asociación de ET y GT con diversas biomoléculas presentes en los alimentos y/o macromoléculas del tracto digestivo, limitan en muchos casos la propia CAOX de estos compuestos pero en cambio permiten la distribución diferencial de GT y ET a distintos órganos blanco de tal forma que sus efectos en la salud aparentemente son diferenciales. Introduction: Hydrolysable tannins (HT) have been of scientific interest because of their nutraceutical potential. Both gallotannins (GT) and ellagitannins (ET) show different biochemical properties that result in various health benefits (eg anti-diabetic, anti-mutagenic, anti-microbial) for consumers, all associated with their antioxidant capacity (AOXc). Objective: To analyze the most relevant aspects (biochemical, nutritional/analytical and health effects) of HT reported in the scientific literature. Methods: A systematic search was conducted in several databases (PubMed, Cochrane, ScienceDirect) and free-access repositories (Google Scholar) on HT, GT and ET. This information was further sub-classified into biochemical, nutritional and analytical aspects (narrative review) and health effects (systematic review). Results: The high molecular complexity and amount of hydroxyl groups (-OH) in both ET and GT, are responsible not only for a plethora of methods for extraction and purification but also for the several pro-and anti-physiological effects of them such as enzyme inhibitions, protein excretion stimulation, AOXc and anti-proliferative effects. Conclusions: The association of ET/GT with several macromolecules present in foodstuffs and the digestive tract, counteract the AOXc of these compounds but conversely allow the differential distribution of GT and ET to different target organs in such way that their health effects seems to be different

Effect of Arthrospira (Spirulina) maxima Supplementation and a Systematic Physical Exercise Program on the Body Composition and Cardiorespiratory Fitness of Overweight or Obese Subjects: A Double-Blind, Randomized, and Crossover Controlled Trial

Excess weight and obesity are major risk factors for many chronic diseases, and weight-loss interventions often include systematic exercise and nutritional supplements. The purpose of this study was to determine the independent/synergistic effects of Arthrospira (Spirulina) maxima supplementation (six weeks, 4.5 g·day−1) and a systematic physical exercise program (six weeks, twice weekly) on the body composition and cardiorespiratory fitness of overweight and obese subjects. To achieve this, 27 overweight and 25 obese sedentary male subjects were assigned to four interventions through a randomized double-blind, crossover controlled trial: A physical exercise program, with (SE) or without (Ex) Spirulina maxima; or no-exercise program, with (Sm) and without (C) Spirulina maxima. The body composition and cardiorespiratory fitness parameters were taken during a maximum intensity test. As compared to the C group, the body fat percentage of the SE, Sm and Ex groups was reduced (p < 0.05), while their maximal oxygen uptake improved (r = −0.40), and obese subjects benefited more significantly. Weight loss, the time to reach fatigue and the onset of blood lactate accumulation were improved in both of the Spirulina maxima supplemented groups, regardless of the subjects’ body weight. Spirulina maxima supplementation synergistically improves the effects of systematic exercise on body composition and cardiorespiratory fitness parameters in overweight, but mostly in individuals with obesity. Trial registration: Clinical Trials, NCT02837666. Registered 19 July 2016