Inhibitory effect of quinoa and fenugreek extracts on pancreatic lipase and α-amylase under in vitro traditional conditions or intestinal simulated conditions

Ethanol extracts (EE) from fenugreek and quinoa seeds with different total content of inhibitory compounds (TIC, total saponin plus phenolic) were prepared with and without concentration of TIC (CEE –concentrated EE-, and EE, respectively). Their inhibitory activity on pancreatic lipase and α-amylase was assessed by traditional in vitro methods (with or without orbital shaking), and by simulating intestinal digestion. CEE contained higher contents of TIC than EE, being fenugreek superior to quinoa (p < 0.001). The extracts inhibited enzymes in a dose-dependent manner, CEE extracts being stronger (fenugreek for lipase -p = 0.009-, and quinoa for α-amylase -p < 0.001-). Shaking did not impact the activity. Intestinal conditions worsened the inhibition of lipase, but slightly catalyzed the α-amylase. Longer times of reaction worsened activities. The importance of assessing the inhibitory activity of extracts under simulated intestinal conditions is concluded, being fenugreek more interesting than quinoa, especially against pancreatic lipaseThis work was supported by the Ministerio de Economía y Competitividad, Spain (AGL2016-76736-C3-1-R) and the Community of Madrid, Spain (ALIBIRD-CM S2013/ABI-2728

Characterization, antioxidant activity, and inhibitory effect on pancreatic lipase of extracts from the edible insects Acheta domesticus and Tenebrio molitor

Extracts from the edible insects Acheta domesticus and Tenebrio molitor were obtained by ultrasound-assisted extraction (UAE) and pressurized-liquid extraction (PLE) using ethanol (E) or ethanol:water (E:W). Characterization by GC–MS was performed and total phenolic compounds (TPC), antioxidant activity (DPPH) and pancreatic lipase inhibitory capacity were assayed. Most extracts, mainly ethanolic extracts, predominantly presented lipids as free fatty acids, followed by aminoacids, organic acids, carbohydrates, hydrocarbons and sterols. The UAE-E:W extracts were different, being characterized by organic acids for A. domesticus, or aminoacids for T. molitor. All the extracts exhibited antioxidant activity, which correlated with TPC values, being the E:W extracts the most effective. All the extracts showed inhibitory activity of lipase, although those from T. molitor and extracted by PLE were the most effective. Therefore, bioactive insect extracts can be selectively obtained by advanced methods of extraction, being aqueous ethanol preferred for antioxidant activity and PLE for inhibitory lipase activityThis work was supported by the Community of Madrid, Spain (ALIBIRD2020-CM, S2018/BAA-4343). Joaquín Navarro del Hierro thanks the Ministerio de Educación, Cultura y Deporte for funding his research with a FPU predoctoral contract (FPU 15/04236). Paz Otero thanks the Comunidad de Madrid for funding his Postdoctoral Grant (Atracción de Talento 2016-T2/BIO-1791

Ultrasound-assisted extraction and bioaccessibility of saponins from edible seeds: quinoa, lentil, fenugreek, soybean and lupin

This Accepted Manuscript is available for reuse under a CC BY-NC-ND licence after the 12 month embargo periodThe efficient production of saponin-rich extracts is of increasing interest due to the bioactive properties that have being demonstrated for these compounds. However, saponins have a poor bioavailability. In this respect, the knowledge about the bioaccessibility of saponins as a first step before bioavailability has been scarcely explored. In this study, the production of ultrasound-assisted extracts of saponins from edible seeds (quinoa, soybean, red lentil, fenugreek and lupin) was carried out with ethanol, ethanol:water or water. Extraction yield, total saponin (TSC), fat and total phenolics content (TPC) were determined. Then, the bioaccessibility of saponins after the in vitro gastrointestinal digestion of the extracts was determined and the effect of TPC and fat in the extracts on bioaccessibility was evaluated. The highest saponin-rich extracts were obtained by ethanol, being fenugreek and red lentil the richest extracts (12% and 10%, respectively). Saponins from ethanol:water extracts displayed variable bioaccessibility (from 13% for fenugreek to 83% for lentil), but a bioaccessibility closer to 100% was reached for all ethanol extracts. Correlation studies showed that TPC of the extracts negatively affected the bioaccessibility of saponins, whereas fat of the extracts enhanced this parameter. As summary, ultrasound-assisted extraction is shown as an efficient method for obtaining saponin-rich extracts from edible seeds, being ethanol the most advantageous solvent due to the richness of saponins and the successful bioaccessibility from these extracts, likely caused by the co-extracted fat with ethanol. Regardless of the extracts, phenolic compounds or fat may hinder or enhance the bioaccessibility of saponins, respectively. Additionally, an adequate balance between saponins to lipids has shown to be relevant on such an effectThis work was supported by the Ministerio de Economía y Competitividad, Spain (AGL2016-76736-C3-1-R) and the Community ofMadrid, Spain (ALIBIRD-CM S2013/ABI-2728). Joaquín Navarro del Hierro thanks the Ministerio de Educación, Cultura y Deporte forfunding his research with a FPU predoctoral contract (FPU 15/04236).Teresa Herrera thanks the Community of Madrid for her contract (Fondo Social Europeo, Programa Operativo de Empleo Juvenil eIniciativa de Empleo Juvenil YEI

Deciphering the interactions between lipids and red wine polyphenols through the gastrointestinal tract

This paper investigates the mutual interactions between lipids and red wine polyphenols at different stages of the gastrointestinal tract by using the simgi® dynamic simulator. Three food models were tested: a Wine model, a Lipid model (olive oil + cholesterol) and a Wine + Lipid model (red wine + olive oil + cholesterol). With regard to wine polyphenols, results showed that co-digestion with lipids slightly affected the phenolic profile after gastrointestinal digestion. In relation to lipid bioaccessibility, the co-digestion with red wine tended to increase the percentage of bioaccessible monoglycerides, although significant differences were not found (p > 0.05). Furthermore, co-digestion with red wine tended to reduce cholesterol bioaccessibility (from 80 to 49 %), which could be related to the decrease in bile salt content observed in the micellar phase. For free fatty acids, almost no changes were observed. At the colonic level, the co-digestion of red wine and lipids conditioned the composition and metabolism of colonic microbiota. For instance, the growth [log (ufc/mL)] of lactic acid bacteria (6.9 ± 0.2) and bifidobacteria (6.8 ± 0.1) populations were significantly higher for the Wine + Lipid food model respect to the control colonic fermentation (5.2 ± 0.1 and 5.3 ± 0.2, respectively). Besides, the production of total SCFAs was greater for the Wine + Lipid food model. Also, the cytotoxicity of the colonic-digested samples towards human colon adenocarcinoma cells (HCT-116 and HT-29) was found to be significantly lower for the Wine and Wine + Lipid models than for the Lipid model and the control (no food addition). Overall, the results obtained using the simgi® model were consistent with those reported in vivo in the literature. In particular, they suggest that red wine may favourably modulate lipid bioaccessibility – a fact that could explain the hypocholesterolemic effects of red wine and red wine polyphenols observed in human

Studying the Impact of Different Field Environmental Conditions on Seed Quality of Quinoa: The Case of Three Different Years Changing Seed Nutritional Traits in Southern Europe

Chenopodium quinoa Willd (quinoa) has acquired an increased agronomical and nutritional relevance due to the capacity of adaptation to different environments and the exceptional nutritional properties of their seeds. These include high mineral and protein contents, a balanced amino acid composition, an elevated antioxidant capacity related to the high phenol content, and the absence of gluten. Although it is known that these properties can be determined by the environment, limited efforts have been made to determine the exact changes occurring at a nutritional level under changing environmental conditions in this crop. To shed light on this, this study aimed at characterizing variations in nutritional-related parameters associated with the year of cultivation and different genotypes. Various nutritional and physiological traits were analyzed in seeds of different quinoa cultivars grown in the field during three consecutive years. We found differences among cultivars for most of the nutritional parameters analyzed. It was observed that the year of cultivation was a determinant factor in every parameter studied, being 2018 the year with lower yields, germination rates, and antioxidant capacity, but higher seed weights and seed protein contents. Overall, this work will greatly contribute to increase our knowledge of the impact of the environment and genotype on the nutritional properties of quinoa seeds, especially in areas that share climatic conditions to Southern Europe.This work was supported by the Ministerio de Ciencia e Innovación (MICINN, Spain) (PID2019-105748RA-I00), the Madrid Government (Comunidad de Madrid-Spain) under the Multiannual Agreement with Universidad Autónoma de Madrid in the line of action encouraging youth research doctors, in the context of the V PRICIT (Regional Programme of Research and Technological Innovation) (SI1/PJI/2019-00124), the CYTED (ValSe-Food 119RT0567), the FPI UAM Fellowship Programme 2019 (to SG-R), and the Ramón y Cajal Programme 2019 (to MR).Peer reviewe

Extractos de semillas comestibles ricos en saponinas y sapogeninas: comprensión de su comportamiento gastrointestinal y bioactividades

Tesis doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Ciencias, Departamento de Química Física Aplicada. Fecha de lectura: 10-12-2020Esta tesis tiene embargado el acceso al texto completo hasta el 10-06-202

Chemical characterization and bioaccessibility of bioactive compounds from saponin‐rich extracts and their acid‐hydrolysates obtained from fenugreek and quinoa

This article belongs to the Special Issue Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains.Saponin-rich extracts from edible seeds have gained increasing interest and their hydrolysis to sapogenin-rich extracts may be an effective strategy to enhance their potential bioactivity. However, it remains necessary to study the resulting chemical modifications of the extracts after hydrolysis as well as their impact on the subsequent bioaccessibility of bioactive compounds. The chemical composition of non-hydrolyzed and hydrolyzed extracts from fenugreek (FE, HFE) and quinoa (QE, HQE), and the bioaccessibility of saponins, sapogenins and other bioactive compounds after an in vitro gastrointestinal digestion was assessed. In general, FE mainly contained saponins (31%), amino acids (6%) and glycerides (5.9%), followed by carbohydrates (3.4%), fatty acids (FFA) (2.3%), phytosterols (0.8%), tocols (0.1%) and phenolics (0.05%). HFE consisted of FFA (35%), sapogenins (8%) and partial glycerides (7%), and were richer in phytosterols (1.9%) and tocols (0.3%). QE mainly contained glycerides (33%), FFA (19%), carbohydrates (16%) and saponins (7.9%), and to a lesser extent alkylresorcinols (1.8%), phytosterols (1.5%), amino acids (1.1%), tocols (0.5%) and phenolics (0.5%). HQE mainly consisted of FFA (57%), partial glycerides (23%) and sapogenins (5.4%), were richer in phytosterols (2.4%), phenolics (1.2%) and tocols (0.7%) but poorer in alkylresorcinols (1%). After in vitro digestion, saponins from FE and QE were fully bioaccessible, sapogenins from HFE displayed a good bioaccessibility (76%) and the sapogenin from HQE was moderately bioaccesible (38%). Digestion of saponin and sapogenin standards suggested that other components of the extracts were enhancing the bioaccessibility. Other minor bioactive compounds (phytosterols, alkylresorcinols, tocols and some phenolics) also displayed optimal bioaccessibility values (70–100%).This research was funded by the Ministerio de Economía y Competitividad, Spain (AGL2016-76736-C3-1-R) and the Community of Madrid, Spain (ALIBIRD-CM S2013/ABI-2728). Joaquín Navarro del Hierro thanks the Ministerio de Educación, Cultura y Deporte for funding his research with a FPU predoctoral contract (FPU 15/04236).Peer reviewe

Acid hydrolysis of saponin-rich extracts of quinoa, lentil, fenugreek and soybean to yield sapogenin-rich extracts and other bioactive compounds

This is the peer reviewed version of the following article: Journal of the Science of Food and Agriculture 99. 6 (2019): 3157-3167, which has been published in final form at https://doi.org/10.1002/jsfa.9531 . This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived VersionsBACKGROUN: Typical hydrolysis times of saponins generally do not take into consideration the effect of time on the degradation of the target compounds, namely sapogenins. When producing natural extracts, it should be borne in mind that conducting hydrolysis to yield a target compound might also affect the final composition of the extracts in terms of other bioactive compounds. In our study, saponin-rich extracts from fenugreek, quinoa, lentil, and soybean were produced and their acid hydrolysis to give sapogenin-rich extracts was conducted over different periods (0–6 h). The disappearance of saponins and appearance of sapogenins was analyzed using high-performance liquid chromatography–diode array detection–mass spectrometry (HPLC-DAD-MS) and gas chromatography–mass spectrometry (GC-MS), respectively. The impact of hydrolysis on the phytosterols and tocopherol in the extracts was also evaluated. RESULTS: Fenugreek showed the highest saponin content (169 g kg −1 ), followed by lentil (20 g kg −1 ), quinoa (15 g kg −1 ), and soybean (13 g kg −1 ). Hydrolysis for 1 h caused the complete disappearance of saponins and the greatest release of sapogenins. Hydrolyzed fenugreek and quinoa extracts contained the highest amounts of sapogenins and minor fractions of phytosterols and tocopherol. Hydrolyzed extracts of lentil and soybean contained a major fraction of phytosterols and a low fraction of sapogenins. In all cases, sapogenins decreased after 1 h of hydrolysis, phytosterols slightly decreased, and tocopherol was unaffected. Standards of diosgenin and oleanolic acid also showed this decreasing pattern under acid hydrolysis conditions. CONCLUSION: Hydrolysis times of 1 h for saponin-rich extracts from the assayed seeds guarantee the maximum transformation to sapogenin-rich extracts, along with phytosterols and tocopherol. Fenugreek and quinoa seeds are preferred for thisThis work was supported by the Ministerio de Economía y Competitividad, Spain (AGL2016-76736-C3-1-R) and the Community of Madrid, Spain (ALIBIRD-CM S2013/ABI-2728). Teresa Herrera thanks the Community of Madrid for her contract (Fondo Social Europeo, Programa Operativo de Empleo Juvenil e Iniciativa de Empleo Juvenil YEI). Joaquín Navarro del Hierro thanks the Ministerio de Educación, Cultura y Deporte for funding his research with a Formación de Profesorado Universitario (FPU) predoctoralcontract (FPU 15/04236). The authors would like to acknowledgethe support of the chromatography laboratory from the Interde-partmental Investigation Service (SIdI-UAM) for the HPLC-MS anal-yse

Bioactive peptides released from edible insects during gastrointestinal digestion

Edible insects are of current interest as an alternative source of proteins. At the same time, the hydrolysis of insect proteins leads to the production of peptides with potential bioactivity. Thus antioxidant, antihypertensive, or antidiabetic activities, among others, have been reported for hydrolyzed proteins from different edible insects. However, the currently available information at this respect during the specific digestive hydrolysis of edible insects is scarce, as most of the current efforts are related to the study of the digestion and digestibility process of insect protein. Therefore this chapter shows the current state of the art of the potential of edible insects to produce bioactive peptides during the gastrointestinal digestion process.Peer reviewe