Selenium supplementation of amaranth sprouts influences betacyanin content and improves anti-inflammatory properties via NFκB in murine RAW 264.7 macrophages

Abstract Sprouts contain potent compounds which while influencing crucial transduction pathways in cell reveal anti-inflammatory and anticancer activities. In this study, we report the biological activity for seeds and colourful sprouts of four types of edible amaranth, as amaranth has recently attracted interest due to its appreciable nutritional value. MTT assay conducted for the amaranth seeds and sprouts did not show any adverse effect on the viability of murine RAW 264.7 cells. As amaranth accumulates selenium, the sprouts were supple-mented with this trace element (10 mg/L; 15 mg/L Se as so-dium selenite) while growing. Selenium concentration in sprouts was observed to be significantly correlated with betacyanins content of the tested species. The amounts of Se and betacyanins in sprouts varied for various Amaranth spe-cies. In the present study, Amaranthus cruentus sprouts with the highest betacyanins (19.30 ± 0.57–28.85 ± 2.23 mg of amaranthin/100 g of fresh weight) and high total selenium (22.51 ± 1.57–1044.75 ± 73.08 μg/L in methanol extracts) content prevented NFκB translocation to the cell nucleus and subsequently exerted an anti-inflammatory effect by sig-nificant decreasing inflammatory interleukin 6 production (587.3 ± 34.2–710.0 ± 88.1 pg/mL) in the cell culture of acti-vated RAW 264.7 macrophages (vs LPS control 1520 ± 114 pg/mL)

Dragon fruits as a reservoir of natural polyphenolics with chemopreventive properties

Dragon fruits are a valued source of bioactive compounds with high potential to become a functional food. The aim of the study was to evaluate and compare the chemopreventive potential and chemical composition of fruits harvested in Thailand and Israel. The amount of different compounds in water and methanol extracts and antioxidant activity was investigated. Moreover, cytotoxic activity against cancer and normal cells of skin, prostate, and gastrointestinal origin was performed, accompanied by anti-inflammatory assay based on NO production in RAW 264.7 macrophage model. Additionally, the quenching properties of polyphenols from fruits were determined by the interaction of the main drug carrier in blood human serum (HSA). The chemometric analysis was used to reveal the relationships between the determined parameters. Dragon fruits harvested in Israel revealed higher antioxidant properties and total content of polyphenols and betacyanins when compared to those from Thailand. The examined fruits of both origins showed significant cytotoxic activity toward colon and prostate cancer cells, with no toxic effect on normal cells, but also no anti-inflammatory effect. Moreover, a high binding ability to HSA was observed for water extracts of dragon fruits. All these predestine dragon fruits are the candidates for the attractive and chemopreventive elements of daily diet

In vitro studies on the relationship between the antioxidant activities of some berry extracts and their binding properties to serum albumin

The aim of this study was to investigate the possibility to use the bioactive components from cape gooseberry (Physalis peruviana), blueberry (Vaccinium corymbosum), and cranberry (Vaccinium macrocarpon) extracts as a novel source against oxidation in food supplementation. The quantitative analysis of bioactive compounds (polyphenols, flavonoids, flavanols, carotenoids, and chlorophyll) was based on radical scavenging spectrophometric assays and mass spectrometry. The total phenolic content was the highest (P < 0.05) in water extract of blueberries (46.6 ± 4.2 mg GAE/g DW). The highest antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay and Cupric reducing antioxidant capacity were in water extracts of blueberries, showing 108.1 ± 7.2 and 131.1 ± 9.6 μMTE/g DW with correlation coefficients of 0.9918 and 0.9925, and by β-carotene linoleate assay at 80.1 ± 6.6 % with correlation coefficient of 0.9909, respectively. The water extracts of berries exhibited high binding properties with human serum albumin in comparison with quercetin. In conclusion, the bioactive compounds from a relatively new source of gooseberries in comparison with blueberries and cranberries have the potential as food supplementation for human health. The antioxidant and binding activities of berries depend on their bioactive compounds

Varied effect of fortification of kale sprouts with novel organic selenium compounds on the synthesis of sulphur and phenolic compounds in relation to cytotoxic, antioxidant and anti-inflammatory activity

Selenium deficiency in daily diet is a common problem in many countries, thus searching for new dietary sources of this trace element is an important scientific challenge. Selenium biofortified sprouts from Brassicaceae family are good candidates for new dietary selenium source, as they reveal one of the highest capability to synthesize and accumulate this element. As a part of this extensive search, the influence of novel selenium organic compounds on fortification of kale sprouts biological activity was investigated. The present study is focused on the evaluation of the influence of these compounds on the synthesis of glucosinolates, isothiocyanates, indoles and phenolic acids in kale sprouts, together with the determination of their impact on antioxidant, anti-inflammatory and cytotoxic activity on gastrointestinal, prostate, and thyroid normal and cancer cells. The present study yields the conclusion that fortification of kale sprouts with selenium organic compounds bearing benzoselenoate scaffold influences the production of isothiocyanates, phenolic acids, and enhances the antioxidant properties of fortified sprouts. Notably, fortification with compounds based on benzoselenoate scaffold display chemoprotective properties in various cancer types (gastric, thyroid, and prostate cancer). The present study can facilitate the design of future agrochemicals. Compounds bearing benzoselenoate scaffold or selenyl phenylpiperazine motif seem to be particularly promising for these purposes.This study was partly supported by Polish grants N42/DBS/000231 and N42/DBS/000167. The publication was created with the use of equipment’s (Biotek Synergy microplate reader and Dionex HPLC system) co-financed by the qLIFE Priority Research Area under the program “Excellence Initiative—Research University” (No. 06/IDUB/2019/94) at Jagiellonian University

Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties

[EN] Persimmon, given its current surplus production, could be an alternative source for the extraction of certain interesting ingredients for the food industry and human health, such as fibre. Thus, the aim of this study was to analyse the influence of hot air and freeze-drying, as well as the particle size of fibre extracted from persimmon peels or pulp on their physicochemical, antioxidant, hydration and emulsifying properties, compared to commercial fibres (from peach, lemon, orange and apple). The results showed that both freeze-dried persimmon pulp and freeze-dried peel had better hydration properties and oil holding capacity than other fibres analysed, although the swelling capacity was higher for lemon fibre. Freeze-dried persimmon peel fibre showed higher values of emulsion stability than commercial fibres. Finally, the antioxidant activity of the smallest sized persimmon peel fibre obtained by freeze-drying was higher than that for lemon, orange and peach fibre.The authors acknowledge the support of the Universtitat Politecnica de Valencia and certify that there is no conflict of interest with any financial organization regarding the material discussed in the manuscript.Martínez-Las Heras, R.; Landines, E.; Heredia Gutiérrez, AB.; Castelló Gómez, ML.; Andrés Grau, AM. (2017). Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties. Journal of Food Science and Technology. 54(9):1-11. doi:10.1007/s13197-017-2728-zS111549Abdul-Hamid A, Luan YS (2000) Functional properties of dietary fibre prepared from defatted rice bran. Food Chem 68:15–19Adams MR, Moss MO (1997) Microbiología de los alimentos. Acribia, ZaragozaAlós C (2014) La superficie cultivada de caqui crece un 20% en 2013 y se quintuplica en una década. http://www.levante-emv.com/comarcas/2014/01/10/superficie-cultivada-caqui-crece-20/1067085.html . Accessed 21 Nov 2015AOAC (1990) Official methods of analysis of the association of official analytical chemists, vol 2, 15th edn. AOAC, Inc. Method 920.152, USA, pp 917AOAC (2000) Official methods of analysis of AOAC international, 17th edn. Gaithersburg, MD, USAArnal L, Del Río MA (2003) Removing astringency by carbon dioxide and nitrogen-enriched atmospheres in persimmon fruit cv. ‘Rojo brillante’. J Food Sci 68:1516–1518Basanta MF, Ponce NMA, Rojas AM, Stortz CA (2012) Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum. Carbohydr Polym 89:230–235Chau CF, Wang YT, Wen YL (2007) Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chem 100:1402–1408Chen XN, Fan JF, Yue X, Wu XR, Li LT (2008) Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan). J Food Sci 73:24–28de Escalada Pla MF, González P, Sette P, Portillo F, Rojas AM, Gerschenson LN (2012) Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp. Food Res Int 49:184–192de Moraes Crizel T, Jablonski A, de Oliveira Rios A, Rech R, Flôres SH (2013) Dietary fiber from orange byproducts as a potential fat replacer. LWT-Food Sci Technol 53:9–14Femenia A, Lefebvre AC, Thebaudin JY, Robertson JA, Bourgeois CM (1997) Physical and sensory properties of model foods supplemented with cauliflower fibre. J Food Sci 62:635–639Femenia A, Selvendran RR, Ring SG, Robertson JA (1999) Effects of heat treatment and dehydration on properties of cauliflower fiber. J Agric Food Chem 47:728–732Figuerola F, Hurtado ML, Estevez AM, Asenjo F (2005) Fiber concentrate from apple pomace and citrus peel as potential fiber sources for food enrichment. Food Chem 91(3):395–401Garau MC, Simal S, Rosselló C, Femenia A (2007) Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chem 104:1014–1024George AP, Redpath S (2008) Health and medicinal benefits of persimmon fruit: a review. Adv Hort Sci 22:244–249Gorinstein S, Bartnikowska E, Kulasek G, Zemser M, Trakhtenberg S (1998) Dietary persimmon improves lipid metabolism in rats fed diets containing cholesterol. J Nutr 128:2023–2027Gorinstein S, Kulasek G, Bartnikowska E, Leontowicz M, Zemser M, Morawiec M (2000) The effects of diets, supplemented with either whole persimmon or phenol-free persimmon, on rats fed cholesterol. Food Chem 3:303–308Hernándiz A (1999) El cultivo de kaki en la comunidad valenciana. Cuadernos de tecnología agraria serie fructicultura No. 3 Generalitat Valenciana Conselleria de Agricultura, Pesca y AlimentaciónINE (2014) Instituto Nacional de Estadística, Spanish Statistical Office. http://www.ine.es/dyngs/INEbase/es/categoria.htm?c=Estadistica_P&cid=1254735727106 . Accessed 15 Dec 2014Kethireddipalli P, Hung YC, Phillips RD, McWatters KH (2002) Evaluating the role of cell wall material and soluble protein in the functionality of cowpea (Vigna unguiculata) pastes. J Food Sci 67:53–59López G, Ros G, Rincón F, Periago MJ, Martínez MC, Ortuno J (1996) Relationship between physical and hydration properties of soluble and insoluble fiber of artichoke. J Agric Food Chem 44:2773–2778Ministry of Agriculture of Spain (2013). http://www.magrama.gob.es/es/ . Accessed 12 Dec 2013Perez-Jimenez J, Diaz-Rubio ME, Mesias M, Morales FJ, Saura-Calixto F (2014) Evidence for the formation of maillardized insoluble dietary fiber in bread: a specific kind of dietary fiber in thermally processed food. Food Res Int 55:391–396Raghavendra SN, Rastogi NK, Raghavarao KSMS, Tharanathan RN (2004) Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties. Eur Food Res Technol 218:563–567Rajendran P, Nandakumar N, Rengarajan T, Palaniswami R, Gnanadhas EN, Lakshminarasaiah U, Nishigaki I (2014) Antioxidants and human diseases. Clin Chim Acta 436:332–347Robertson JA, Monredon FD, Dysseler P, Guillon F, Amadó R (2000) Hydration properties of dietary fiber and resistant starch: a European collaborative study. LWT-Food Sci Technol 33:72–79Sakanaka S, Tachibana Y, Okada Y (2005) Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food Chem 89:569–575Shahidi F, Liyana-Pathirana CM, Wall DS (2006) Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chem 99:478–483Singh U (2001) Functional properties of grain legume flours. J Food Sci Technol 38:191–199Storey M, Anderson P (2014) Income and race/ethnicity influence dietary fiber intake and vegetable consumption. Nutr Res 34:844–850Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM (1997) Dietary fibres: nutritional and technological interest. Trends Food Sci Technol 8:41–48Vetter S, Kunzek H (2003) The influence of suspension solution conditions on the rehydration of apple cell wall material. Eur Food Res Technol 216:39–45Yasumatsu K, Sawada K, Maritaka S, Mikasi M, Toda J, Wada T, Ishi K (1972) Whipping and emulsifying properties of soybean products. Agric Biol Chem Tokyo 36:719–727Zha XQ, Wang JH, Yang XF, Liang H, Zhao LL, Bao SH, Zhou BB (2009) Antioxidant properties of polysaccharide fractions with different molecular mass extracted with hot-water from rice bran. Carbohydr Polym 78:570–57

Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon "Rojo Brillante"

[EN] Rojo Brillante is an astringent oriental persimmon variety with high levels of bioactive compounds such as soluble tannins, carotenoids, phenolic acids, and dietary fiber. The purpose of this study was to investigate the effects of high hydrostatic pressure (HHP) and pasteurization on the structure of the fruit and on the extractability of certain bioactive compounds. The microstructure was studied using light microscopy, transmission electron microscopy, and low temperature scanning electron microscopy, and certain physicochemical properties (carotenoid and total soluble tannin content, antioxidant activity, fiber content, color, and texture properties) were measured. The structural changes induced by HHP caused a rise in solute circulation in the tissues that could be responsible for the increased carotenoid level and the unchanged antioxidant activity in comparison with the untreated persimmon. In contrast, the changes that took place during pasteurization lowered the tannin content and antioxidant activity. Consequently, HHP treatment could improve the extraction of potentially bioactive compoundsxsts from persimmons. A high nutritional value ingredient to be used when formulating new functional foods could be obtained using HHP.The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2011-30064-C02-02) and to the Univ. Politecnica de Valencia (UPV) for the FPI grant given to Maria Hernandez Carrion. The authors also thank to the "Agrupacion Nacional de Exportacion de Cooperativas Citricolas" (ANECOOP) for the supply of the samples and Gina Hardinge for assistance with the English language manuscript.Hernández Carrión, M.; Vázquez Gutiérrez, JL.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2014). Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon "Rojo Brillante". Journal of Food Science. 79(1):1-7. https://doi.org/10.1111/1750-3841.12321S1779

Effect of Quinoa Seeds (Chenopodium quinoa) in Diet on some Biochemical Parameters and Essential Elements in Blood of High Fructose-Fed Rats

The effect of Chenopodium quinoa seeds on lipid profile, glucose level, protein metabolism and selected essential elements (Na, K, Ca, Mg) level was determined in high—fructose fed male Wistar rats. Fructose decreased significantly LDL [42%, p < 0.01] and activity of alkaline phosphatase [20%, p < 0.05], and increased triglycerides level [86%, p < 0.01]. The analysis of blood of rats fed quinoa indicated, that these seeds effectively reduced serum total cholesterol [26%, p < 0.05], LDL [57%, p < 0.008] and triglycerides [11%, p < 0.05] when compared to the control group. Quinoa seeds also significantly reduced the level of glucose [10%, p < 0.01] and plasma total protein level [16%, p < 0.001]. Fructose significantly decreased HDL [15%, p < 0.05] level in control group but when the quinoa seeds were added into the diet the decrease of HDL level was inhibited. Quinoa seeds did not prevent any adverse effect of increasing triglyceride level caused by fructose. It was shown in this study that quinoa seeds can reduce most of the adverse effects exerted by fructose on lipid profile and glucose level

Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids were analyzed by HPLC. The results showed that naringin, narirutin, quercetin and naringenin were the most abundant flavonoids in grapefruit juice. In general, although every pasteurization treatment caused a significant reduction in the content of all the studied flavonoids, the treated samples were more stable during storage. While fresh squeezed juice (FS) and conventional pasteurized juice (CP) were better preserved under refrigeration conditions, microwave pasteurized juice (MP) conserved better when frozen stored. In fact, after 2 months, frozen MP samples showed the greatest flavonoid retention. From this point of view, microwave treatment can be considered a good alternative to conventional pasteurization. Industrial relevance: Flavonoids are polyphenolic compounds present in fruits and vegetables relevant not only in terms of quality, as they influence the visual appearance and taste, but also from a therapeutical point of view, as they appear to be associated with the prevention of degenerative diseases. The consumption of grapefruit juice is fairly widespread among the population. Traditionally, juices have been pasteurized by heat treatment to prolong their shelf life. However, this process may cause irreversible losses of nutritional quality and antioxidant activity and, in consequence, may affect their health-related properties. In this sense, the use of microwaves can be considered an alternative to conventional thermal pasteurization. Microwave energy was applied as alternative to conventional heating for grapefruit juice pasteurization. The results obtained in this study showed that when the effect of pasteurization process and storage is considered together, the use of microwave energy led to a greater retention of all the analyzed flavonoids, thereby representing a good alternative to conventional pasteurization. In this case, frozen storage of processed product would be recommended to better preserve these compounds. © 2011 Elsevier Ltd. All rights reserved.The authors wish to thank the Ministerio de Educacion y Ciencia and FEDER for their financial support throughout the Project AGL 2005-05994.Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2011). Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage. Innovative Food Science and Emerging Technologies. 12(2):153-162. https://doi.org/10.1016/j.ifset.2010.12.010S15316212