Food Macromolecules Research Articles

Cytoprotective effects of iridoids from Gaultheria spp. berries in gastric and intestinal epithelial cells after in vitro digestion

Reactive oxygen species may induce oxidation of macromolecules in foods and during digestion in the gastrointestinal tract, negatively impacting human health. Antioxidants present in plant foods, including carotenoids, tocochromanols, ascorbic acid, as well as (poly)phenols and iridoids, may counteract oxidation of macromolecules. The aims of the present study were to determine the contents of carotenoids, tocochromanols, ascorbic acid from Gaultheria spp. berries and to investigate the cytoprotective and antioxidant activities of the fruit extracts and monotropein esters present in the berries. Moreover, the underlying mechanisms of action in gastrointestinal epithelial cells after in vitro digestion was also investigated. The content of ascorbic acid ranged from 3 to 24 mg/100 g fw, carotenoids from 9 to 56 μg/100 g fw, and total tocochromanols from 0.29 to 0.45 mg/100 g fw. The pre-incubation of gastric (AGS) and intestinal (Caco-2) cells with Gaultheria fruit extracts significantly increased viability of cells stressed with 10 mM H2O2 and 100 mM AAPH, respectively, compared to control cells. Furthermore, digested Gaultheria fruit extracts and monotropein esters increased the relative mRNA of the Nrf2/Keap1/ARE antioxidant signaling pathway and enzymes such as superoxide dismutase (SOD), glutathione peroxidase (GPX) and reductase, and catalase (CAT). The pre-incubation of Caco-2 cells with digested monotropein and monotropein esters increased the protein expression of GPX, CAT, Keap1, and Nrf2, and incremented the SOD activity in Caco-2 cells. In conclusion, Gaultheria spp. fruit extracts and monotropein esters may protect gastrointestinal epithelial cells against oxidative stress during digestive processes.

Sodium caseinate medium promotes the in vitro digestion of starch: An insight into the macromolecular crowding effect

The macromolecular crowding effects of polysaccharides can alter the activity of digestive enzymes; however, whether protein crowding affects the digestive properties of starch remains unknown. Herein, the interaction of sodium caseinate (NaCas) with starch and pig pancreas α-amylase (PPA) and their effects on enzyme activity and starch digestion were studied. NaCas delayed gelatinization and reduced the leaching amount of amylose and increased the relative content of easily digestible starch. The ratio of the ordered structure (α-helix and β-sheet) to disordered structure (β-turns) of PPA increased with NaCas concentration, indicating that NaCas maintained the conformational stability of the enzyme and thereby accelerated the rate of enzymatic hydrolysis. This study demonstrates the detailed mechanism of NaCas-induced enhancement of starch digestibility and suggests a nonnegligible macromolecular crowding effect should be considered when evaluating the function of food macromolecules.

Functional Foods: A Glimpse into Beneficial Microorganisms in Gastrointestinal Diseases

Gut microbiota the “virtual organ” plays a contributory role in the maintaining of human health as well as in the development of gastrointestinal diseases due to intervenes in digestion and metabolism. In this context is relevant to clarify the mechanisms of interaction of the intestinal microbiota with macromolecules for potential therapeutic applications and how bacterial growth or inhibition affect human health. This article reviewed the interaction of beneficial gut microbiota bacteria such as the bifidobacterium, eubacterium, roseburia, bacteroides, faecalibacteriummand lactobacillus genera with food macromolecules (carbohydrates, protein, lipids). It also summarized the way in which gastrointestinal diseases and gut microbiota are related in diabetes, obesity and irritable bowel syndrome as well as the perspectives of how functional foods such as prebiotics, probiotics and synbiotics can be used as a dietary therapy for the modulation of gut microbiota.

Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions

Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions

Noncovalent Polyphenol-Macromolecule Interactions and Their Effects on the Sensory Properties of Foods.

Noncovalent interactions between food macromolecules like proteins and polysaccharides with polyphenols have a broad and extensive impact on the sensory properties of food. Because of the structural diversity of the interaction partners and the corresponding variety of binding mechanisms, the determination of the distinct sensorial consequences and the correlation with molecular features is complicated. Well-documented examples include the attenuation of astringency elicited by tannins in the presence of polysaccharides or the precipitation of anthocyanins by cell-wall polysaccharides during fruit juice processing. The proposed mechanism suggests that there exist additional intricate interactions including ternary complexes. The analytical characterization of the formed complexes is difficult due to the reversible nature of these interactions.

MicroRNAs in Apple-Derived Nanoparticles Modulate Intestinal Expression of Organic Anion-Transporting Peptide 2B1/SLCO2B1 in Caco-2 Cells.

Plant-derived nanoparticles exert cytoprotective effects on intestinal cells by delivering their cargo to intestinal tissues. We previously reported that apple-derived nanoparticles (APNPs) downregulate the mRNA of the human intestinal transporter organic anion-transporting peptide 2B1 (OATP2B1)/SLCO2B1 and that the 3'-untranslated region (3'UTR) is required for the response to APNPs. Here, we investigated the involvement of microRNAs (miRNAs) in APNPs in suppressing OATP2B1 expression to demonstrate that APNP macromolecules directly interact with intestinal tissues. Using in silico analysis, seven apple miRNAs were predicted as candidate miRNAs that interact with the SLCO2B1-3'UTR. The APNP-mediated decrease in luciferase activity of pGL3/SLCO2B1-3'UTR was abrogated by inhibitors of mdm-miR-160a-e, -7121a-c, or -7121d-h. Each miRNA mimic reduced the endogenous expression of SLCO2B1 mRNA in Caco-2 cells. The luciferase activity of the truncated pGL3/SLCO2B1-3'UTR, which contains approximately 200 bp around each miRNA recognition element (MRE), was decreased by the miR-7121d-h mimic but decreased little by the other mimics. APNP also reduced the luciferase activity of truncated pGL3/SLCO2B1-3'UTR containing an MRE for miR-7121d-h. Thus, we demonstrated that mdm-miR-7121d-h contributes to the APNP-mediated downregulation of intestinal OATP2B1. Accordingly, plant macromolecules, such as miRNAs, may directly interact with intestinal tissues via nanoparticles. SIGNIFICANCE STATEMENT: This study demonstrates that mdm-miR7121d-h contained in apple-derived nanoparticles downregulated the mRNA expression of SLCO2B1 by interacting with SLCO2B1-3'-untranslated region directly and that SLCO2B1 mRNA might also be decreased by mdm-miR160a-e and -7121a-c indirectly. This finding that the specific apple-derived microRNAs influence human intestinal transporters provides a novel concept that macromolecules in foods directly interact with and affect the intestinal function of the host.

Role of Probiotics in Enteric Disease Management And Their Antivirulence Properties

Probiotics have been the core area of study since last few decades due to their immense beneficial effects on human health. They are widely incorporated as a verity of products in food industry. Prebiotics are the commonly used fibers and when used in combination with probiotics are called as synbiotics, thus enhancing the probiotic activity. Several in vitro and in vivo studies have revealed the application of these microbiota management tool for the prevention and cure of diseases. Diarrhea prevention, atopiceczema, dental care, cancer therapy and treatment of bowel syndrome are the various health benefits provided by probiotic activity. These wonderful microorganisms have the enzymatic activity of breakdowning the food macromolecules, secretion of anti rnicrobial substances, anti-carcinogenicability, enhancing immune system, improved ability in producing short-chain fatty acid, anti atherogenicability, allergen regulation, anti-virulence activity, treatment of urinary tract infections and many more. In the light of this remarkable ongoing trend and the scientific evidence obtained on these microbiota, it is the need of hour to do further research on dose and optimal probiotic for specific diseases. This narrative review present the current documentation on enteric disease management stratagies and antivirulence studies focusing on quantum sensing inhibition, anti-toxin effects and anti-invasion effects.

Impact of heat treatment on the acid induced gelation of brewers’ spent grain protein isolate

Brewers’ spent grain (BSG) is a major side stream of the beer-brewing sector, which comprises a plethora of food macromolecules and micronutrients. In the present work, BSG protein isolates were assessed for their ability to form gels via delta-gluconolactone induced acidification. The impact of the thermal pre-treatment (native, heating at 72, 85 or 92 °C for 20 min, or autoclaving) of the BSG-PI dispersions (5% w/w) on the acid-induced gelation kinetics and the microstructural, rheological and water holding capacity characteristics of the acid gels was investigated. The gelation lag phase and the maximal gelation rate values were reduced proportionally to the intensity of the heat treatment allowing a better-controlled aggregation of the protein protofibrils into clusters, which in turn resulted in a percolated network formed by the protein clusters supramolecular interactions. The thermal treatment of the BSG-PI dispersions favoured the occurrence of segregative phase separation between glutelins and alkali-soluble cell wall dietary fibres. The arrestment of the segregative phase separation during the acidification process resulted in the development of composite acid gels of enhanced elasticity, stiffness and deformation resilience. All gel systems had high water holding capacity (>86%), which postulates the occurrence of covalent (disulphide bonds) interactions between the protein inter-flocs.

Hydrodynamic cavitation and its application in food and beverage industry: A review

AbstractHydrodynamic cavitation (HC) is a process in which high energy is released in a flowing liquid upon bubble implosion due to decrease and subsequent increase in local pressure. While cavitation has been a serious problem in a hydraulic system, its energy can be harnessed for various physical and chemical processes. Food and beverage industries have been utilizing the principle of HC as a tool to homogenize, pasteurize, break, or mix food macromolecules. In this review article, the principle, design aspects, and different application of hydrodynamic cavitators in food and beverage processing are described in details. Advantages over acoustic cavitation, comparative studies, and future prospects of HC in food and beverage industries are also discussed.Practical ApplicationsIn this fast‐developing world, food industries are thriving to adopt energy efficient advanced technologies. Hydrodynamic cavitators are popular in dairy research facilities and industries. Hydrodynamic cavitation has the advantages in lowering the capital cost, reducing production time, enhancing production efficiency, and food safety while preserving the quality of the food product. Hydrodynamic cavitators can be utilized for the purpose of extraction, emulsification, sterilization, and homogenization. Large‐scale application of hydrodynamic cavitators is still not common and there is scope for its applications in different food and beverage industries.

2,4-Alkadienal trapping by phenolics

Phenolics can trap lipid-derived reactive carbonyls as a protective function that diminishes the broadcasting of the lipid oxidative damage to food macromolecules. In an attempt to clarify the trapping of 2,4-alkadienals by phenolics, this study analyzes the reactions of 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal with 2-methylresorcinol. These reactions produced (E)-4-(alk-1-en-1-yl)-8-methyl-2,7-bis(prop-1-en-2-yloxy)chromanes, which were isolated and characterized by 1D and 2D NMR and MS. Carbonyl-phenol adduct formation was favored at pH > 7 and moderate temperatures (25–80 °C). Adducts were quantified and shown to be produced as a mixture of diastereomers. Diastereomers 2R,4S plus 2S,4R were formed to a higher extent than diastereomers 2R,4R plus 2S,4S under the different conditions assayed, although activation energies (Ea) for the formation of all of them was mostly the same (∼62 kJ·mol−1). These results show that phenolics can trap 2,4-alkadienals and provide the basis for the later detection of the formed adducts in food pro[ducts.

Getting the feel of food structure with atomic force microscopy

This article describes the progress in the development of the atomic force microscope as an imaging tool and a force transducer, with particular reference to applications in food science. Use as an imaging tool has matured and emphasis is placed on the novel insights gained from the use of the technique to study food macromolecules and food colloids, and the subsequent applications of this new knowledge in food science. Use as a force transducer is still emerging and greater emphasis is given on the methodology and analysis. Where available, applications of force measurements between molecules or between larger colloidal particles are discussed, where they have led to new insights or solved problems related to food science. The future prospects of the technique in imaging or through force measurements are discussed.

La termodinámica: una herramienta para el análisis en química de alimentos

<p>La termodinámica es una ciencia básica que formula las reglas para la conversión de la materia y la energía de una forma a otra. Ella impone los límites físicos para el desarrollo y la evolución en el mundo. Los parámetros termodinámicos son importantes en el procesamiento y estabilidad del alimento. La similaridad termodinámica de los alimentos se fundamenta en diversos factores. El primero, es la función de almacenamiento fisiológico común de los más importantes componentes de las materias primas alimentarias. Segundo, es el carácter general de las interacciones intermoleculares no-específicas de las macromoléculas alimentarias. Tercero, es el mimetismo de los biopolímeros que se fundamenta en las propiedades físico-químicas muy similares de las especies de biopolímeros. La incompatibilidad termodinámica es típica en macromoléculas alimentarias. Luego, el enfoque termodinámico es altamente promisorio para el modelamiento y análisis de alimentos. Además, el equilibrio de fases juega un papel muy importante en la tecnología de alimentos. En la presente contribución, se analiza el punto de vista termodinámico en la química de alimentos. Así, el enfoque termodinámico, es central en este análisis. Se encontró que los carbohidratos y las proteínas son las moléculas más estudiadas, seguidas por el agua. En Europa, en particular Suiza, es donde más se realiza investigación en el área y donde hay contribuciones individuales destacadas. El interés por investigar en termodinámica aplicada a los alimentos, es creciente.</p><p> </p>

Impact of pressure on physicochemical properties of starch dispersions

High hydrostatic pressure (HHP) can be employed as a non-thermal sterilization technique in the food industry while inducing structure and physicochemical changes of the food macromolecules like starch. The effect of HHP on starch depends on various factors including starch type and concentration, pressurization temperature, time, and suspending media. In this review, we summarize the influence of HHP on the structure, gelatinization, retrogradation, and modification of starches from different botanical origins. Suggestions for future research are provided to better understand the mechanism of HHP on starch, and on how HHP can be used in the starch industry.

Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: Scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid

The antioxidant activity of dietary phenols in humans (direct reduction of radicals and other highly oxidizing species) could be largely restricted to fighting postprandial oxidative stress in the gastric compartment. Hence, the development of chemical tests simply modelling this situation is pertinent. In this work, the antioxidant properties of the olive phenols hydroxytyrosol and oleuropein are investigated in pH 5–6 micellar solutions through the reduction of the DPPH radical and the inhibition of the metmyoglobin-induced peroxidation of linoleic acid. In the first test, hydroxytyrosol and oleuropein proved as efficient as common polyphenols and their reactivity was only moderately affected by β-cyclodextrin and bovine serum albumin, taken as models of food macromolecules. In the second test, hydroxytyrosol and oleuropein by themselves came up as relatively weak inhibitors, despite their efficiency at reducing hypervalent haem iron. However, hydroxytyrosol was able to act in synergy with the typical chain-breaking antioxidant α-tocopherol.

The presence of carbon nanostructures in bakery products induces metabolic stress in human mesenchymal stem cells through CYP1A and p53 gene expression

Ingredients commonly present in processed foods are excellent substrates for chemical reactions during modern thermal cooking or processing, which could possibly result in deteriorative carbonization changes mediated by a variety of thermal reactions. Spontaneous self-assembling complexation or polymerization of partially combusted lipids, proteins, and other food macromolecules with synthetic food additives during high temperature food processing or baking (200-250 °C) would result in the formation of carbon nanostructures (CNs). These unknown nanostructures may produce adverse physiological effects or potential health risks. The present work aimed to identify and characterize the nanostructures from the crusts of bread. Furthermore, a toxicological risk assessment of these nanostructures was conducted using human mesenchymal stem cells (hMSCs) as a model for cellular uptake and metabolic oxidative stress, with special reference to induced adipogenesis. CNs isolated from bread crusts were characterized using transmission electron microscopy. The in vitro risk assessment of the CNs was carried out in hMSCs using an MTT assay, cell morphological assessment, a reactive oxygen species assay, a mitochondrial trans-membrane potential assay, cell cycle progression assessment and gene expression analysis. Our results revealed that bread crusts contain CNs, which may form during the bread-making process. The in vitro results indicate that carbon nanostructures have moderately toxic effects in the hMSCs at a high dose (400 μg/mL). The mitochondrial trans-membrane potentials and intracellular ROS levels of the hMSCs were altered at this dose. The levels of the mRNA transcripts of metabolic stress-responsive genes such as CAT, GSR, GSTA4, CYP1A and p53 were significantly altered in response to CNs.

Contribution of Macromolecular Antioxidants to Dietary Antioxidant Capacity: A Study in the Spanish Mediterranean Diet.

Epidemiological and clinical studies show that diets with a high antioxidant capacity, such us those rich in plant food and beverages, are associated with significant decreases in the overall risk of cardiovascular disease or colorectal cancer. Current studies on dietary antioxidants and dietary antioxidant capacity focus exclusively on low molecular weight or soluble antioxidants (vitamins C and E, phenolic compounds and carotenoids), ignoring macromolecular antioxidants. These are polymeric phenolic compounds or polyphenols and carotenoids linked to plant food macromolecules that yield bioavailable metabolites by the action of the microbiota with significant effects either local and/or systemic after absorption. This study determined the antioxidant capacity of the Spanish Mediterranean diet including for the first time both soluble and macromolecular antioxidants. Antioxidant capacity and consumption data of the 54 most consumed plant foods and beverages were used. Results showed that macromolecular antioxidants are the major dietary antioxidants, contributing a 61% to the diet antioxidant capacity (8000 μmol Trolox, determined by ABTS method). The antioxidant capacity data for foods and beverages provided here may be used to estimate the dietary antioxidant capacity in different populations, where similar contributions of macromolecular antioxidants may be expected, and also to design antioxidant-rich diets. Including macromolecular antioxidants in mechanistic, intervention and observational studies on dietary antioxidants may contribute to a better understanding of the role of antioxidants in nutrition and health.

Effect of high hydrostatic pressure treatments on volatiles of berry purées

High hydrostatic pressure (HHP) technology, as a promising alternative of thermal-treatment and chemical preservatives, can be used to produce minimally processed foods. It has the advantage of affecting only non-covalent bonds of macromolecules in foods, and thus preserves nutritional components, taste, and flavour exceptionally well. However, HHP also influences enzymatic reactions of food. Although some of these changes are often beneficial, monitoring the potential effects of high pressure treatments — especially in the field of product and technology development — is essential. The aim of this study was to point out some parameters of high hydrostatic pressure technique (pressure, temperature, build-up time, holding time, number of cycles) that can substantially impact the sensory properties of treated products.

Intestinal microbiota and its effects on the immune system

The microbiota colonizes every surface exposed to the external world and in the gut, it plays important roles in physiological functions such as the maturation of the immune system, the degradation of complex food macromolecules and also behaviour. As such, the immune system has developed tools to cohabit with the microbiota, but also to keep it under control. When this control is lost, dysbiosis, i.e. deregulation in bacterial communities, can occur and this can lead to inflammatory disorders, including inflammatory bowel disease, obesity, diabetes and autism. For these reasons, the analysis of the microbiota, its interactions with the host and its composition in disease, have been intensively investigated in the last few years. In this review, we summarize the major findings in the interaction of the microbiota with the host immune system.

粘度測定による糖やアミノ酸の水和および高分子間相互作用の解析

粘度測定による糖やアミノ酸の水和および高分子間相互作用の解析

Demystifying the Biochemistry: Theoretical Concepts and Practical Activities for High School

INTRODUCTION: The education goes through a crisis in their teaching-learning process, due to the fact that their contents are developed out of context, merely theoretical activities. Several scholars warn about the importance of working with experiential activities to enhance and stimulate student learning, seeking a more meaningful than we have seen in recent times. The objectives of this work are installation of a laboratory for teaching science in public school, ISEPAM, at North of Rio de Janeiro, formation of multipliers agents and promoting a Scientific Week/Exhibition involving all school community. MATERIALS AND METHODS:First, we perform the spatial organization of the laboratory, including purchase of materials/equipment. In a second step, experimental activities involving identification of Macromolecules in foods were prepared and tested. From this, we promote short courses in biochemistry for teachers to forming multiplier agents. As a conclusion of the activities of this project a Scientific Week/Exhibition was promoted in school. RESULTS AND DISCUSSION: Practical classes on fermentation, identification of lipids, proteins and carbohydrates were performed by teachers and students from ISEPAM. We observed in the biochemistry course which the participants have established relationships between theory and practice and also they showed interest in the insertion of experiments in their work routine.. Regarding the Scientific Week/Exhibition, students of elementary and high school participated. They were encouraged and integrated with experiment activities and thereby new talents for scientific and technological interest were identified. CONCLUSION: It was observed that the experimental activities become more attractive and challenging the search for knowledge.