RESUMEN

The human milk fat globule membrane (hMFGM) and Lactobacillus modulate the infant's gut and benefit health. Hence, the current study assesses the probiotic potential of Lactiplantibacillus plantarum (MRK3), Limosilactobacillus ferementum (MK1) isolated from infant feces, and its interaction with hMFGM during conditions mimicking infant digestive tract. Both strains showed high tolerance to gastrointestinal conditions, cell surface hydrophobicity, and strong anti-pathogen activity against Staphylococcus aureus. During digestion, hMFGM significantly exhibited xanthine oxidase activity, membrane roughness, and surface topography. In the presence of hMFGM, survival of MRK3 was higher than MK1, and electron microscopic observation revealed successful entrapment of MRK3 in the membrane matrix throughout digestion. Interestingly, probiotic-membrane matrix interaction showed significant synergy to alleviate oxidative stress and damage induced by cell-free supernatant of Escherichia coli in Caco-2 cells. Our results show that a probiotic-encapsulated membrane matrix potentially opens the functional infant formula development pathway.

Asunto(s)

Glucolípidos , Glicoproteínas , Gotas Lipídicas , Leche Humana , Estrés Oxidativo , Probióticos , Humanos , Probióticos/farmacología , Probióticos/química , Gotas Lipídicas/química , Gotas Lipídicas/metabolismo , Glicoproteínas/química , Glicoproteínas/farmacología , Glicoproteínas/metabolismo , Células CACO-2 , Glucolípidos/química , Glucolípidos/farmacología , Glucolípidos/metabolismo , Estrés Oxidativo/efectos de los fármacos , Leche Humana/química , Lactante , Staphylococcus aureus/efectos de los fármacos , Staphylococcus aureus/crecimiento & desarrollo , Fórmulas Infantiles/química , Escherichia coli/efectos de los fármacos , Escherichia coli/metabolismo , Tracto Gastrointestinal/microbiología , Tracto Gastrointestinal/metabolismo

RESUMEN

The development and manufacture of high-quality starch are a new research focus in food science. Here, transglutaminase was used in the wet processing of glutinous rice flour to prepare customized sweet dumplings. Transglutaminase (0.2 %) lowered protein loss in wet processing and reduced the crystallinity and viscosity of glutinous rice flour. Moreover, it lowered the cracking and cooking loss of sweet dumplings after freeze-thaw cycles, and produced sweet dumplings with reduced hardness and viscosity, making them more suitable for people with swallowing difficulties. Additionally, in sweet dumplings with 0.2 % transglutaminase, the encapsulation of starch granules by the protein slowed down the digestion and reduced the final hydrolysis rate, which are beneficial for people with weight and glycemic control issues. In conclusion, this study contributes to the production of tasty, customized sweet dumplings.

Asunto(s)

Digestión , Harina , Oryza , Almidón , Transglutaminasas , Oryza/química , Oryza/metabolismo , Transglutaminasas/metabolismo , Transglutaminasas/química , Harina/análisis , Almidón/química , Almidón/metabolismo , Manipulación de Alimentos , Humanos , Viscosidad , Culinaria , Proteínas Bacterianas/metabolismo , Proteínas Bacterianas/química , Biocatálisis

RESUMEN

High-pressure processing (HPP) of donor human milk (DM) minimally impacts the concentration and bioactivity of some important bioactive proteins including lactoferrin, and bile salt-stimulated lipase (BSSL) compared to Holder pasteurization (HoP), yet the impact of HPP and subsequent digestion on the full array of proteins detectable by proteomics remains unclear. We investigated how HPP impacts undigested proteins in DM post-processing and across digestion by proteomic analysis. Each pool of milk (n = 3) remained raw, or was treated by HPP (500 MPa, 10 min) or HoP (62.5 °C, 30 min), and underwent dynamic in vitro digestion simulating the preterm infant. In the meal, major proteins were minimally changed post-processing. HPP-treated milk proteins better resisted proximal digestion (except for immunoglobulins, jejunum 180 min) and the extent of undigested proteins after gastric digestion of major proteins in HPP-treated milk was more similar to raw (e.g., BSSL, lactoferrin, macrophage-receptor-1, CD14, complement-c3/c4, xanthine dehydrogenase) than HoP.

Asunto(s)

Digestión , Recien Nacido Prematuro , Proteínas de la Leche , Leche Humana , Pasteurización , Proteómica , Humanos , Leche Humana/química , Leche Humana/metabolismo , Proteínas de la Leche/metabolismo , Proteínas de la Leche/química , Proteínas de la Leche/análisis , Presión , Recién Nacido , Lactoferrina/análisis , Lactoferrina/metabolismo , Manipulación de Alimentos , Femenino , Lactante , Modelos Biológicos

RESUMEN

Emulsion fortified with ß-carotene was added to corn fiber gum (CFG)/soy protein isolate (SPI) double network gel matrix to obtain emulsion-filled gels (EFG) via dual induction of laccase and glucono-δ-lactone. Protein digestion was accompanied by the release of ß-carotene from gel matrix during in vitro digestion. The surfactant types and corn fiber gum/soy protein isolate ratio affected the ß-carotene bioaccessibility via changing oil-water interfacial composition and emulsion particle size during in vitro digestion. As compared with Tween-20 EFGs, emulsion droplets released from SPI EFGs was more susceptible to flocculation, followed with coalescence due to proteolysis of interfacial SPI during gastric digestion. The resulting oil droplets with large particle size exhibited lower lipase adsorption, thus reducing the free fatty acid content and ß-carotene bioaccessibility. The confocal laser scanning microscope (CLSM) observation confirmed that protein hydrolysate from gel matrix were adsorbed onto the oil-water interface competing with Tween-20 during intestinal digestion. For EFGs with higher CFG content, steric hindrance of CFG molecules and less emulsion release could inhibit droplet flocculation, thus enhancing ß-carotene bioaccessibility.

RESUMEN

This study aimed to investigate the effects of raw Polygonatum cyrtonema Hua polysaccharides (RPCPs) and "zhi" P. cyrtonema Hua polysaccharides (ZPCPs) on the gluten structure, in vitro digestion, and shelf life of fresh wet noodles (FWN). The results demonstrated that incorporating PCPs improved the cooking and sensory qualities of FWN. Moreover, the shelf life of FWN was extended by 6 days with 1.5 % RPCPs (w/w) compared with the control FWN. Furthermore, incorporating 1.5 % ZPCPs led to a 1.2- and 0.2-fold increase in the disulfide bond and α-helix content, respectively, compared with the control FWN. This resulted in enhanced gluten structure, improved springiness and viscidity, and reduced cooking loss by 14.47 %-52.19 %. The scanning electron microscopy analysis revealed that the starch particles were entrapped by PCPs, leading to higher gelatinization temperature and lower setback value of FWN, thereby reducing the starch digestion ratio to 55.50 %. In summary, the findings suggested that FWN containing PCPs can extend shelf life, improve taste, and slow starch digestion staple.

RESUMEN

Highland barley non-starch polysaccharides (HBNP), particularly ß-glucans, are known for their health-promoting effects, including modulation of glycemic response and enhancement of gut health. This study investigated the impact of different HBNP fractions on the properties and digestibility of high-glycemic index rice starch. HBNP was segmented into five fractions (HBNP-15, HBNP-30, HBNP-45, HBNP-60, and HBNP-75) using gradient ethanol precipitation, and these fractions exhibited varying molecular weights, monosaccharide compositions, and ß-glucan contents. All fractions reduced rice starch's pasting viscosity, with 1 % HBNP-75 leading to a 99.1 % decrease in final viscosity. Morphological and size distribution analyses showed that HBNP fractions limited granule swelling and disrupted starch's continuous phase structure. HBNPs also reduced starch digestibility and increased the formation of resistant starch from 10 % to 28 %. These results suggest potential uses for HBNP fractions in developing low-glycemic starch-based foods.

RESUMEN

Milk boasts an array of potent bioactive compounds, such as lactoferrin (Lf), immunoglobulins, and functional proteins, all delivering substantial therapeutic benefits. In this study, Immune Powder (a functional dairy formulation) and its primary component called Fractionated Milk Protein (FMP) containing Lf, zinc, and immunoglobulins and formulated by Ausnutria Pty Ltd. were evaluated for their potential broad-spectrum pharmacological activity. In particular, this study investigated the antibacterial (against pathogenic Escherichia coli), prebiotic (promoting Lactobacillus delbrueckii growth), anti-inflammatory (inhibition of NO production in RAW264.7 macrophages), and antiviral (against human coronavirus 229E) effects of the samples. In addition, the impact of simulated gastric digestion on the efficacy of the samples was explored. LCMS-based proteomics was implemented to unveil cellular and molecular mechanisms underlying antiviral activity. The Immune Powder demonstrated antibacterial activity against E. coli (up to 99.74 ± 11.47% inhibition), coupled with prebiotic action (10.84 ± 2.2 viability fold-change), albeit these activities diminished post-digestion (p < 0.01). The Immune Powder effectively mitigated NO production in lipopolysaccharide-stimulated RAW264.7 macrophages, with declining efficacy post-digestion (p < 0.0001). The Immune Powder showed similar antiviral activity before and after digestion (p > 0.05) with up to 3-fold improvement. Likewise, FMP exhibited antibacterial potency pre-digestion at high concentrations (95.56 ± 1.23% inhibition at 125 mg/mL) and post-digestion at lower doses (61.82 ± 5.58% inhibition at 3906.25 µg/mL). FMP also showed enhanced prebiotic activity post-digestion (p < 0.0001), NO inhibition pre-digestion, and significant antiviral activity. The proteomics study suggested that the formulation and its primary component shared similar antiviral mechanisms by inhibiting scavenger receptor binding and extracellular matrix interaction.

Asunto(s)

Polvos , Probióticos , Animales , Ratones , Probióticos/farmacología , Células RAW 264.7 , Humanos , Microbioma Gastrointestinal/efectos de los fármacos , Antivirales/farmacología , Escherichia coli/efectos de los fármacos , Escherichia coli/crecimiento & desarrollo , Antibacterianos/farmacología , Proteínas de la Leche/farmacología , Macrófagos/metabolismo , Macrófagos/efectos de los fármacos , Óxido Nítrico/metabolismo , Prebióticos , Productos Lácteos/microbiología , Coronavirus/efectos de los fármacos

RESUMEN

This study aimed to test the hypothesis that bioactive peptides can exert multiple bioactivities at different sites in the gastrointestinal tract. Our previous research identified 33 gastric-resistant peptides derived from wheat germ with potential antiadhesive activity against Helicobacter pylori in the stomach. In this work, in silico digestion of these peptides with trypsin, thermolysin, and chymotrypsin produced 67 peptide fragments. Molecular docking was conducted to predict their ACE and DPP-IV inhibitory activities in the small intestine. Three peptides (VPIPNPSGDR, VPY, and AR) were selected and synthesized for in vitro validation. Their generation in the gastrointestinal tract was verified via in vitro digestion, followed by mass spectrometry analysis. The IC50 values for ACE inhibition were 199.5 µM (VPIPNPSGDR), 316.3 µM (VPY), and 446.7 µM (AR). For DPP-IV inhibition, their IC50 values were 0.5, 1.6, and 4.0 mM, respectively. This research pioneers new directions in the emerging field of multifunctional peptides, providing scientific evidence to support the utilization of wheat germ as value-added food ingredients.

Asunto(s)

Intestino Delgado , Simulación del Acoplamiento Molecular , Péptidos , Proteínas de Plantas , Triticum , Triticum/química , Péptidos/química , Péptidos/farmacología , Intestino Delgado/metabolismo , Proteínas de Plantas/química , Proteínas de Plantas/metabolismo , Proteínas de Plantas/farmacología , Humanos , Inhibidores de la Dipeptidil-Peptidasa IV/química , Inhibidores de la Dipeptidil-Peptidasa IV/farmacología , Digestión , Inhibidores de la Enzima Convertidora de Angiotensina/química , Inhibidores de la Enzima Convertidora de Angiotensina/farmacología , Inhibidores de la Enzima Convertidora de Angiotensina/metabolismo , Estómago/química , Dipeptidil Peptidasa 4/química , Dipeptidil Peptidasa 4/metabolismo , Peptidil-Dipeptidasa A/química , Peptidil-Dipeptidasa A/metabolismo , Simulación por Computador , Mucosa Gástrica/metabolismo , Semillas/química

RESUMEN

To select an efficient carrier for loading and sustainedly releasing naringin (NAR), complexes of porous starch (PS) and NAR (PS-NAR) as well as those of octenyl succinic anhydride (OSA) esterified PS and NAR (OSAPS-NAR) with different degree of substitution (DS) were prepared by an ultrasonic method with an ethanol solution. The micro-morphological features, structural and thermal properties of complexes and their constituents were characterized, and in vitro release rate and kinetic of NAR from complexes were investigated. The findings revealed that NAR was successfully loaded in PS/OSAPS in an amorphous form, and the NAR's loading efficiency improved as DS increased, reaching 86.85 % at DS 0.0427. NAR cumulative release rate from the complexes in simulated digestion fluids was much higher than that of free (unloaded) NAR, but decreased as DS increased. NAR's in vitro release from complexes mainly depended on the carrier rather than NAR itself, and OSAPS with higher DS had stronger protection and slower release effect on NAR. The results would provide a new means for starch-based carrier construction to develop an efficient delivery and sustainedly releasing system for NAR, thus broadening the application ranges both for modified starch and citrus flavonoids such as NAR.

RESUMEN

Mori folium, as a homologous drug-food, has hypoglycemic and lipid-lowering activity. Polysaccharides are the main bioactive ingredient of the Mori folium that exhibit diverse biological activities. In this study, a homogeneous polysaccharide (MP4) was purified and characterized from Mori folium. The changes of MP4 affected by saliva, simulated gastrointestinal juice, and human fecal fermentation, including physicochemical property or its bioactivity, were systematically investigated. Meanwhile, the influence of fermentation on the bioactivity were evaluated. The results showed that the backbone of MP4 is mainly composed of →4)-α-D-GalpA-(1→ residues. The molecular weight, the levels of reducing sugar content and free monosaccharides of MP4 exhibited no significant differences indicating that gastrointestinal digestion has a minimal effect on the physicochemical characteristics of MP4. However, during in vitro gut microbiota fermentation, MP4 are significantly degraded and utilized by gut microbiota, showing increased the production of short-chain fatty acids, notably acetic acid and propionic acid. The relative abundance of beneficial bacteria such as Bacteroidetes and Actinobacteria were significantly increased, whereas the levels of pathogenic bacteria such as Fusobacteria and Megamonas were significantly decreased, which changed the composition of the gut microbiota. The Firmicutes/Bacteroides ratio was also decreased significantly. Interestingly, after in vitro fermentation, the α-glucosidase inhibitory activity was increased, the lipase inhibitory activity and cholesterol adsorption activity was decreased. Correlation analysis showed that the relative abundance of some bacteria was significantly correlated with the bioactivities. These results provide a basis for the development of Mori folium polysaccharides as functional probiotic products.

RESUMEN

The main objective of this study was to assess the ability of the NEar Real Digestive Tract (NERDT), a computer-controlled biomimetic in vitro digestion system that considers the biomechanics of the stomach, to reproduce physiologically relevant features of skimmed milk gastric digestion. A second objective was to evaluate the influence of pepsin on the gastric coagulation and emptying of milk proteins from experiments performed with and without pepsin. A mass balance model over the stomach, assuming a perfectly stirred reactor behaviour, has been developed. The results show that the NERDT can adequately reproduce the targeted kinetics of gastric acidification and emptying, with a sieving effect that naturally leads to a delayed emptying of caseins. Milk coagulated earlier and more chyme was emptied towards the end of the experiments in the presence of pepsin than without, hence illustrating the key influence of pepsin on the gastric coagulation of caseins and subsequent hydrolysis and emptying of dairy particles. Overall, this study shows that the NERDT can be adequately controlled to achieve desired gastric digestion conditions, and appears to be a very useful tool to further improve the knowledge of the gastric digestion behaviour of complex foods such as milk.

Asunto(s)

Biomimética , Digestión , Leche , Pepsina A , Digestión/fisiología , Animales , Pepsina A/metabolismo , Humanos , Leche/química , Biomimética/métodos , Modelos Biológicos , Concentración de Iones de Hidrógeno , Vaciamiento Gástrico/fisiología , Caseínas/metabolismo , Estómago/fisiología , Cinética , Proteínas de la Leche/metabolismo

RESUMEN

The gelation of milk proteins can be achieved by various means, enabling the development of diverse products. In this study, heat-set milk protein gels (15 % protein) of diverse textures were made by pH modulation and two gels were selected for dynamic in vitro gastric digestion: a spoonable soft gel (SG, pH 6.55' G' of ∼100 Pa) and a sliceable firm gel (FG, pH 5.65; G' of ∼7000 Pa). The two gels displayed markedly different structural changes and digestion kinetics during gastric digestion. The SG underwent substantial structural compaction during the first 120 min of gastric digestion into a denser and firmer gastric chyme (26.3 % crude protein, G* of ∼8500 Pa) than the chyme of the FG (15.7 % crude protein, G* of ∼3000 Pa). These contrasting intragastric structural changes of the gels reversed their original textural differences, which led to slower digestion and gastric emptying of proteins from the SG compared with the FG. The different intragastric pH profiles during the digestion of the two gels likely played a key role by modulating the proteolytic activity and specificity (to κ-casein) of pepsin. Preferential early cleavage of κ-casein in SG stimulated coagulation and compaction of solid chyme, whereas rapid hydrolysis of αS- and ß-caseins in the FG weakened coagulation. This study provided new insights into controlling the structural development of dairy-based foods during gastric digestion and modulating digestion kinetics.

Asunto(s)

Digestión , Geles , Calor , Proteínas de la Leche , Geles/química , Digestión/fisiología , Concentración de Iones de Hidrógeno , Cinética , Proteínas de la Leche/química , Proteínas de la Leche/metabolismo , Vaciamiento Gástrico , Caseínas/química , Caseínas/metabolismo , Pepsina A/metabolismo , Animales , Manipulación de Alimentos/métodos , Proteolisis

RESUMEN

Tempe, a fermented soybean food rich in polyphenols including isoflavones, is valued for its health benefits, notably its antioxidants. Concerns about glyphosate residues in crops have led to increased demand for organic soy products, including tempe. The study aimed to investigate the metabolomic profiles of tempe and its bioactive potentials prior to and following in vitro simulated gastrointestinal digestion. Conventional soybean (CS), conventional tempe (CT), conventional tempe digesta (CTD), organic soybean (OS), organic tempe (OT) and organic tempe digesta (OTD) were analysed for various assays. The study observed a significant decrease in the total phenolic and flavonoid levels for conventional and organic samples in tempe extracts (CT, OT) compared to tempe digesta (CTD, OTD). Organic tempe digesta has a higher total phenolic content (CTD = 22.55 µg GAE/g, OTD = 41.36 µg GAE/g) and flavonoid content (CTD = 4.64 µg QE/g, OTD = 10.06 µg QE/g) compared to conventional tempe digesta. However, there is a significant difference in the bioaccessibility of phenolic (CT = 74.77 %, OT = 59.20 %) and flavonoid (CT = 49.4 %, OT = 57.52 %) in both organic and conventional tempe. Tempe consistently surpasses soybean in antioxidant assays such as DPPH, ABTS, and FRAP. Organic tempe digesta exhibits the most elevated levels of antioxidants. Using GNPS and the SIRIUS database, 34 metabolites were annotated according to the criteria of having a VIP score > 1.5, a log2(FC) > 1, and a p-value < 0.05. From the list, 26 metabolites demonstrated a positive correlation with antioxidant activity, DPPH, and FRAP. Molecular networking enables the visualization of 12 prominent isoflavones, namely daidzein, daidzin, genistein, genistin, glycitein, glycitin, 6″-O-malonyldaidzin, 6″-O-acetylgenistin, 6″-O-acetyldaidzin, and 7,8,4'-trihydroxyisoflavone. Interestingly, aglycone isoflavones are abundant in organic tempe digesta while glycoside isoflavones are abundant in organic and conventional soybeans. Overall, the findings indicate that tempe digesta exhibits distinct metabolic patterns and bioactive potentials.

Asunto(s)

Antioxidantes , Digestión , Flavonoides , Metabolómica , Alimentos de Soja , Antioxidantes/farmacología , Humanos , Flavonoides/análisis , Células HCT116 , Alimentos de Soja/análisis , Glycine max/química , Fenoles/análisis , Polifenoles/análisis , Alimentos Fermentados/análisis , Supervivencia Celular/efectos de los fármacos , Fermentación

RESUMEN

This study aimed at co-encapsulating borage seed oil (BSO)- and peppermint oil (PO) blends in ultrasound-assisted complex nanoparticles stabilized by soy protein isolate (SPI) and purity gum ultra (PGU) in different ratios: SPI/PGU-1:0 (NP1), 0:1 (NP2), 1:1 (NP3), 1:3 (NP4), and 3:1 (NP5). The BSO- and PO-loaded SPI/PGU complex nanoparticles (BP-loaded SPNPs) coded as NP4 (SPI-PGU-1:3) revealed a zeta potential of -33.27 mV, a PDI of 0.14, and the highest encapsulation efficiency (81.38 %). The main interactions observed among SPI, PGU, BSO, PO, and a blend of BSO and PO, as determined by FTIR and molecular docking, involved hydrophobic effects, electrostatic attraction, and H-bonding. These interactions played crucial roles in the production of BP-loaded SPNPs. XRD results validated the alterations in the structure of BP-loaded SPNPs caused by varying proportions of SPI and PGU. The thermal capacity of BP-loaded SPNPs (NP4), as determined by TGA, exhibited the lowest amount of weight loss compared to other BP-loaded SPNPs. Morphological results revealed that NP4 and NP5 exhibited a spherical surface and two distinguishable layers, indicating successful coating of PGU onto the droplet surface. In addition, BP-loaded SPNPs (NP4) exhibited a higher antioxidant effect due to their improved progressive release and prolonged release of co-encapsulated BSO and PO during in vitro digestion. The comprehensive investigation of the co-encapsulation of BSO and PO in complex nanoparticles, dietary supplements, and double-layered emulsified systems provides valuable insights into the development of functional foods.

RESUMEN

In this study, the properties of remaining starch granules obtained with different degrees of exfoliation were explored by removing the outer layers of A- and B-type wheat starch (AWS and BWS) granules with chemical surface gelatinization. SEM images revealed significant morphological variations with increasing exfoliation. CLSM and amylose content analysis indicated a predominance of lipid complexes in the outer granule layers, particularly in BWS. The structural characteristics of AWS and BWS were analyzed using PLM, XRD, FT-IR and DSC, verifying the conclusion of the alternation of starch crystalline and amorphous zone. And the amorphous regions are proportionally higher in the inner starch layer. Moreover, raw AWS and BWS granules were more easily digested from the outside in, with the RS content decreasing from 80.65 % to 66.92 % and 49.06 % to 45.01 %, respectively. The RS content of cooked WS were affected by the internally structures, particularly lipid content (11.46 % - 19.09 %) in BWS outer layers and amylose content (13.59 % - 19.43 %) in the inner layers. These results revealed the internal radial structural differences and digestibility patterns of AWS and BWS granules.

RESUMEN

The aim of this study was to investigate the changes of untreated and steamed (100 °C, 20 min), fried (150 °C, 10 min), and baked (200 °C, 30 min) sweet potato polysaccharides during in vitro digestion and their effects on the intestinal flora. The results showed that the reducing sugar content of all four sweet potato polysaccharides increased significantly during digestion. During in vitro fecal fermentation, the content of reducing sugars and total carbohydrates decreased significantly. It indicated that all four polysaccharides showed degradation of polysaccharides during fermentation. Compared to the blank group, the total SCFAs content of the four polysaccharide sample groups was significantly increased. It was worth noting that sweet potato polysaccharides increased the percentage of Bacteroidetes and decreased the percentage of Proteobacteria in the intestinal flora. The findings provide evidence that sweet potato polysaccharides regulate intestinal flora and maintain intestinal health through interactions with intestinal flora.

RESUMEN

3D printing technology is promising in creating specialized functional foods, such as high-protein and high dietary fiber noodles. In this study, chicken breast-based noodles with varying proportions of oat bran and konjac flour were developed. The research analyzed the physicochemical, digestive properties, and 3D printability of these chicken-based doughs and noodles. The results indicated that the inclusion of fiber-rich flours notably enhanced dough viscosity and viscoelasticity. However, exceeding 4 % konjac flour negatively affected cooking quality and texture due to its strong water absorption capacity. The experimental group with fiber-rich flours exhibited prolonged starch/protein digestion time compared to the Control group. The increased ability to bind water in the fiber rich formula likely restricted water mobility, affecting mass transition in the "water channel". Notably, chicken noodles fortified with 6 % oat bran and 2 % konjac flour displayed the highest 3D printability. These results offer valuable insights for the industry in selecting appropriate dietary fiber sources for the development of nutritionally balanced 3D-printed meal options.

RESUMEN

Ficus auriculata Lour. (Moraceae) is an underutilized wild edible fruit widely consumed for its nutritional properties. The present study aimed to determine the phytochemical composition and in vitro antioxidant, enzyme inhibitory, anti-inflammatory and anti-cancerous properties of the F. auriculata fruit extracts through in vitro digestion (oral, gastric and intestinal phases). The extracts were obtained by hot extraction and cold maceration methods using aqueous and methanolic solvents. Major phytoconstituents identified through LC-MS was subjected to molecular docking against the target proteins. The elemental analysis shows the presence of major elements; high levels of total phenolics (124.61 ± 0.82 mg gallic acid equivalent/g), flavonoids (76.38 ± 0.82 mg quercetin equivalent/g), vitamin E (32.48 ± 0.09 mg alpha-tocopherol equivalent/g), and carbohydrate (34.59 ± 0.45 mg glucose equivalent/g) in hot extracted methanolic undigested extract (HEM UD) and high level of total protein (124.71 ± 0.34 mg bovine serum albumin equivalent/g) in cold extracted methanolic undigested fruit extract were found. HEM UD showed high antioxidant activity in 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), 2,2-diphenyl-1-picryl-hydrazyl, and superoxide radical scavenging assays with IC50 of 53.30 ± 0.57, 80.69 ± 0.12, and 65.47 ± 1.13 µg/mL, respectively. The HEM UD extract also potentially inhibited the enzyme activity of α-amylase, α-glucosidase, tyrosinase, and protein denaturation (IC50 of 67.76 ± 1.22, 83.18 ± 1.23, 87.24 ± 1.15, and 65.76 ± 0.60 µg/mL). The most potent extract (HEM UD) was studied for its anticancer effects by MTT assay against the MCF-7 and HeLa cell lines and showed the IC50 of 89.80 ± 0.56 and 60.76 ± 0.04 µg/mL, respectively. The LC-MS analysis elucidated ten phytoconstituents. Based on the molecular docking study, querciturone could potentially be an effective constituent in treating diabetes and inflammation-related issues. The findings indicated the ability of F. auriculata fruits as a promising functional food.

RESUMEN

Common beans (Phaseolus vulgaris L.) are among the most important legumes for human nutrition. The aim of the present study was to characterize the composition and in vitro bioaccessibility of tocochromanols, carotenoids, and iron from 14 different landraces and 2 commercial common bean varieties. Phytic acid, dietary fiber, and total (poly)phenolic content were determined as factors that can modify the bioaccessibility of the studied compounds. Two carotenoids were identified, namely lutein (4.6-315 ng/g) and zeaxanthin (12.2-363 ng/g), while two tocochromanols were identified, namely γ-tocopherol (2.62-18.01 µg/g), and δ-tocopherol (0.143-1.44 µg/g). The iron content in the studied samples was in the range of 58.7-144.2 µg/g. The contents of carotenoids, tocochromanols, and iron differed significantly among the studied samples but were within the ranges reported for commercial beans. After simulated gastrointestinal digestion, the average bioaccessibility of carotenoids was 30 %, for tocochromanols 50 %, and 17 % for iron. High variability in the bioaccessible content yielded by the bean varieties was observed. Dietary fiber, phytic acid and total (poly)phenol contents were negatively correlated with the bioaccessibility of carotenoids, while iron bioaccessibility was negatively correlated with the total (poly)phenol content. The principal component analysis indicated that the bioaccessibility of lutein was the main variable involved in class separations. The composition of the food matrix plays an important role in the bioaccessibility of carotenoids, tocochromanols and iron from cooked beans.

Asunto(s)

Carotenoides , Hierro , Phaseolus , Ácido Fítico , Phaseolus/química , Ácido Fítico/análisis , Carotenoides/análisis , Carotenoides/farmacocinética , Hierro/análisis , Hierro/farmacocinética , Fibras de la Dieta/análisis , Disponibilidad Biológica , Luteína/análisis , Luteína/farmacocinética , Digestión , Humanos

RESUMEN

Introduction: Walnut green husk (WGH) is a waste byproduct from walnut industry. However, it is not well-known about its bioactive effect on human gut health. Methods: This study conducted in vitro digestion and fermentation experiments to study the bioactive effect of WGH. Results: Microbial fermentation was the primary mechanism to efficiently release phenolics and flavonoids, resulting in more excellent antioxidant capacities (DPPH, ABTS, and FRAP assays), which reached a highest value with 14.82 ± 0.01 mg VcE/g DW, 3.47 ± 0.01 mmol TE/g DW, and 0.96 ± 0.07 mmol FeSO4·7H2O/g DW, respectively. The surface microstructure of WGH became loose and fragmented after microbial fermentation. The analytical results of gut microbiota demonstrated that WGH could significantly increase the relative abundance of Proteobacteria in phylum level and Phascolarctobacterium in genus level while certain pro-inflammatory bacteria (such as Clostridium_sensu_stricto_1, Dorea, Alistipes, and Bilophila) was inhibited. Additionally, 1,373 differential metabolites were identified and enriched in 283 KEGG pathways. Of which some metabolites were significantly upregulated including ferulic acid, chlorogenic acid, umbelliferone, scopolin, muricholic acid, and so forth. Discussion: These results indicated that WGH could have antioxidant and anti-inflammatory activities in the human gut, which could improve the economical value of WGH in the food industry.